Pinwheel cookies Eggless…

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

Method :

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 .

Almond English Toffee ….

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 .

Method :

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.

Easy Skittles & Ferraro Rocher chocolate cake…

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!!!

Ingredients:

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

Method:

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 ]

FROSTING :

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

Method :

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 …

Black Forest cake

I made this Black Forest cake for my Son’s birthday . It was my first attempt at making this cake and I must say it really turned out well . This recipe was shared with me by who is famous for Black Forest cake .

For the cake we need :

2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the cherries:

1 can (20 ounces) cherries, drained

For the whipped cream:

1½ cups heavy cream, chilled
½ cup powdered sugar
2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.

2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.

3. Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Reserve a few cherries for decorating.

5. To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.

6. Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries . Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired. (I placed the reserved cherries on top of each decorative star, and then lined a bottom border with chocolate shavings.)