Sunday 25 December 2016

Chocolate Mug Chip Cookies | Mug Cookies Series

Description:

This is the Third installment to our Mug Cookie Series.
Eating this will get you indulged into the deliciousness of Chocolate!
Check out our other Mug Cookie Recipes by clicking on the links below: 



Information:-

The Mug Cookie!
It is the best way to kick-off your day!
You can enjoy it lounging on a Sunday!
It gets tastier with every bite!



 Recipe:

 Ingredients

  • 1 tbsp. room temperature butter (15g).
  • 1 tbsp. white sugar.
  • 1 tbsp. dark, brown sugar
  • 1/4 tsp. vanilla extract
  • 1 egg Yolk, do not use the egg white!
  • 3 tbsp. all purpose flour
  • A pinch of salt
  • 2 tbsp. Chocolate Chips.

How to make

 1. In a microwavable mug mix the butter and sugars together.
2. Add egg yolk and vanilla and continue mixing .
3. Stir in flour, salt and chocolate chips, then mix until all ingredients are fully combined.
4. Microwave for 40-60 seconds (check after 40 seconds to check if it is done, you might have to play around with the timing as all microwaves are different)
5. IMPORTANT NOTE:My microwave is 1200 Watts and my cookie took 40-45 seconds. Don’t over cook or they can dry out. Mug cookies are best eaten while still warm

Serving Suggestions:

  1. Top your Mug Cookies with Vanilla Ice-Cream or Whipped Cream...


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Sunday 18 December 2016

Gingerbread Men Cookie Recipe | Festival Series

Description:

Jingle Bell...Jingle Bell...Jingle All The Way! Satyen's Food Blog has brought you Recipe that will help you save the Day! Hey!
Christmas is almost upon us! That's why we have brought you the GingerBread Men Recipe!


History:

According to Wikipedia:-

Gingerbread was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis (Gregory Makar) (Grégoire de Nicopolis). He left Nicopolis Pompeii, to live in Bondaroy (France), near the town of Pithiviers. He stayed there seven years, and taught gingerbread baking to French Christians. He died in 999. After long years, in the 13th century, gingerbread was brought to Sweden by German immigrants. In 15th-century Germany, a gingerbread guild controlled production. Early references from the Vadstena Abbey show how the Swedish nuns were baking gingerbread to ease indigestion in 1444. It was the custom to bake white biscuits and paint them as window decorations.


Recipe:

Ingredients

  • 3 cups flour.
  • 2 tsp. ginger, ground.
  • 1 tsp. baking soda.
  • 1/4 tsp. nutmeg, ground
  • 1/4 tsp. salt
  • 3/4 cup butter, softened
  • 3/4 brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 tsp. vanilla extract

 How to make

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.


 

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Sunday 11 December 2016

No Machine Ice-Cream Recipe| 2 ingredients

Description:-

Who doesn't love ice-cream?
It's soft, cold and creamy!
It just makes your day!


Information:-

This recipe can be made without any Ice-Cream Machine.
It has only 2 ingredients, making it, easy to make!
Let's get on with the recipe!

Recipe:-

Ingredients:

  • 600 ml of pouring cream.
  • 1 can (395 ml) of Condensed Milk.

How to make:

  1. Pour 600 ml of Pouring Cream in a bowl.
  2. Take an electric whisk (or a manual  one) and whisk the pouring cream till it thickens.
  3. It probably would take about 15-20 minutes.
  4. Once the cream has thickened, put 1 can (395 ml) of Condensed Milk into the cream.
  5. Take a spatula and mix the cream and condensed milk for about 5-10 minutes.
  6. Once the mixing is done, put the mix into a container.
  7. Place the container into a freezer for about 6 hours.
  8. Once the Ice-Cream is set, you are ready to eat it!
  9. As you know, serve it cold.

Serving Suggestions:-

  1. Top the ice-cream with chocolate syrup.
  2. You  can also top it with some dry fruits such as walnuts and almonds.

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Sunday 4 December 2016

Pub Style Nachos | Party Recipe

Description:-

Our Pub Style Nachos are great if you are throwing a party.
Whether you are with friends, family or loved ones, Nachos are the best snacks to enjoy your time.

History:-

According to Wikipedia:-

Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at the restaurant after it had already closed for the day. The maître d'hôtel, Ignacio "Nacho" Anaya, invented a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them.


Recipe:-

Ingredients:

  • 1/4 chopped red onions
  • 4 tomatoes, seeded and finely chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 1 lime, juiced
  • 1 pinch salt and black pepper
  • 1 package (8 ounce) of tortilla chips
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup guacamole

How to make:

  1. Preheat an oven to 350℉ or 175℃.
  2. Mix the onion, parsley, tomatoes, olive oil, lime juice, salt and pepper in a bowl.
  3. Spread the tortilla chips in a single layer onto a baking sheet and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of cheddar cheese o the nachos. Top the chips with 1 teaspoon of salsa again and top it with the remaining 1 cup cheddar cheese.
  4. Bake the nachos in the preheated oven till the cheese bubbles up. It would take 5 minutes or so.
  5. Serve hot with guacamole, sour cream and the remaining salsa on the side for dipping the chips.




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