Pinwheel cookies Eggless…
On the 8th day of Christmas bakes and treats I have for you Pinwheel Vanilla & Chocolate Cookies …
For these cookies , chocolate and vanilla dough are layered, rolled, and sliced .
These festive looking pinwheel cookies are perfect holiday gifts
To bake these festive batch of Pinwheels we will need ….
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder
1 1/2 cups unsalted butter, softened
1 cup confectioners/ powder sugar
1/2 cup granulated sugar
2 tbs vanilla extract
For Vanilla dough
Using a spatula cream the butter until smooth . Stir in the both sugars and vanilla extract until they’re evenly blended.
In a separate bowl, whisk together the flour, salt, and baking powder.
Add all the dry ingredients EXCEPT COCOA POWDER to the butter sugar mixture one third at a time, stirring properly , until the dough is evenly blended.
Divid the dough into two equal parts
Set aside half of the cookie dough. This will be our Vanilla dough.
For Chocolate dough
Add the cocoa powder to the remaining dough and stir until it is fully incorporated.
Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic.
Repeat the process for the vanilla dough.
Refrigerate the 4 squares until firm, about 1 to 2 hours or up to a day.
TO MAKE PINWHEEL COOKIES
Roll both the doughs separately into 12″ squares between 2 pieces of parchment paper.
Remove the top sheet of parchment paper from both squares.
Flip over chocolate square onto the vanilla sqaure.
Lightly roll over with a rolling pin to make the 2 layers stick together.
Taking one edge of the square, gently but firmly roll it into a log. Refrigerate for 1 hour or over night .
Preheat oven to 180 C/ 350 F .
Grease or line a baking sheet with a parchment paper .
Slice the prepared log into 1/4″ thick cookies and bake them for 10 -12 minutes OR until slightly brown .
Eggless GingerSnap Molasses Cookies …
Today marks day 7th of my Christmas bakes & treats….
These Gingersnaps are an all time family favorite. We love them for their crispiness, and the flavors of ginger and molasses.
I Prefer to bake these cookies, rather than buying ginger snaps.
This recipe is for soft, thick, and puffy gingersnap molasses cookies.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours, 35 minutes
Yield: around two dozen .
1 cup plus 2 tbsp all-purpose flour
1 tsp baking soda
1/4 tsp salt
3 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove powder
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 light brown sugar
1/4 cup molasses OR 1/4 cup dark brown sugar
In a medium bowl, whisk together the flour, baking soda, salt and spices.
In a large bowl, cream butter and sugars together until well-blended and fluffy. Add the molasses and whisk again until smooth.
Add the flour mixture to the molasses mixture and mix gently until a dough forms.
Turn the dough out onto plastic wrap and fully wrap it.
Chill in the refrigerator for at least two hours.
Preheat the oven to 350°F (180°C). Roll dough into 1-inch balls and place at least two inches apart on parchment paper or greased foil.
For chewier cookies, bake for 10-12 minutes. For crisper, bake for additional 3-5 mins .
On Day 5th of 12 Days of Christmas Cookies , I bring to you simple recipe of English Toffee..We love English Toffee!!!
This recipe is so simple and yet the candy looks so professional. This is one of our favorite treats to give away during the holidays. Try some for yourself!
This tasty toffee is covered in chocolate and sprinkled with nuts…and it won’t stick to your teeth! We love english toffee for its smooth and buttery caramel flavor, its crunchy texture, and its coating of chocolate and toasted almonds.
Here is what You will need :
1cup unsalted butter
1 cup light brown sugar ( you can even use granulated white sugar )
1/4 tsp salt
1/2 tsp vanilla extract ( optional )
1 cup milk chocolate chips ( I used semi sweet )
1 cup un blanched almonds crushed into pieces .
Line a 11×7 cookie sheet with foil and sprinkle 1/2 cup of toasted almonds in the pan on the foil. In heavy saucepan melt butter. Add sugar. Cook and stir over medium-high heat to boiling.
Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). It takes around 12-15 mins
Watch carefully as it can burn easily after 280 degrees.
Remove from heat mix in vanilla extract if using and pour mixture over the nuts in the pan
Let stand 2 minutes .
Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts.
Today I bring to you easy, one-bowl chocolate cake with a simple recipe for chocolate buttercream frosting. This is the quickest, easiest cake I have ever made that always comes out moist and perfect!!!
1 cup (150g) all purpose flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1 teaspoon of vanilla essence
1/2 cup (80g) butter, softened
1/2 cup (125ml) milk
1 egg , lightly beaten Or
Pre-heat oven to 325 degrees F (or 180 degrees C).
With butter, grease a large cake pan or 2 for 2 small cakes (about 9 inches in diameter).
In a bowl, and with a wooden spoon, combine all the ingredients together & mix well .
Pour cake batter into the baking pan.
Bake for 40 to 45 minutes.
Test that the the cake is evenly baked by inserting a toothpick into the middle , if it comes out clean, it’s ready…
Set cake on a plate to cool.
[ I have made two small cakes with this batter ]
1 cup butter, softened at room temperature
3 cups powdered sugar
1/2 cup cocoa powder
1-2 Tablespoons milk or half and half
1 teaspoon vanilla extract
In large mixing bowl, beat butter until fluffy. Add sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
Beat until combined and fluffy.
Adjust with more sugar or milk, depending on what consistency you’re looking for.
Assembling and frosting the Cake ..
Cut the cake in 2 layers ..
Place 1 cake layer on a platter. Spread 1/2 the frosting over. Top with second cake layer . Spread the remaining frosting and cover with remaining frosting. Spread frosting over sides and top of cake.
Decorate with sprinkles , chocolates or any other cake decorations of your choice …
Thai sweet chili sauce is super easy to make and It only takes a few minutes to put together, and the best part is that you can find everything you need for it in your pantry or at your local grocery store .
I use it as a dipping sauce for Asian flavored appetizers or egg rolls, pot stickers, dumplings or vegetables. This sauce is very versatile since it is easy for dipping and it is easy to incorporate in other dishes as a sauce, marinade or flavor enhancer . It can be used as a marinade for a variety of meats or as a delicious sauce for rice, noodles and salads.
3/4 cup of Sugar
1/4 cup Rice Vinegar
1/4 cup of water
1 tbsp finely minced garlic (about 6 garlic cloves)
1 tbsp crushed red pepper flakes ( or to taste )
1 teaspoon Sriracha OR Schezwan sauce
1 tbsp of cornstarch
1 tbsp of cold water
1/2 teaspoon salt OR to taste
Add 1/4 cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and red pepper flakes. Bring the boil down to a simmer and let it simmer for another 7 to 10 minutes. This will make sure all of the flavors get infused nicely.
Add the sriracha.
In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
Bring the sauce to a low boil again and add the cornstarch/water mixture and salt.
The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thickness…about 3-5 minutes.
Let the sauce cool and then dip away .
If Bottled in an air-tight container this sauce lasts a long time in the fridge.