Showing posts with label Choctoberfest. Show all posts
Showing posts with label Choctoberfest. Show all posts
Showing posts with label Choctoberfest. Show all posts
Showing posts with label Choctoberfest. Show all posts

Mawa/Khoya Chocolate Barfi#Choctoberfest

This is a homemade Mawa/Khoya Chocolate Barfi , which is quick, easy to make and cost half the rate of the sweet shop. It's also made with pure ingredients and preservative free. Takes just 15 to 20 minutes to make.
Ingredients 
600 Grams Homemade Mawa / Khoya
1/3 Cup Level Cocoa powder
½ Cup Packed Caster Sugar
1/3 Cup Milk
Almond slivers for garnishing

Method 

Crumble the mawa or grate it.
In a heavy bottomed pan, heat the mawa on a medium low flame till it becomes soft and starts to melt. Make sure not to burn or brown it.
Add the milk and sugar. Mix well. Keep stirring so that it doesn't stick to the bottom.
Cook this till it thickens, it took me about 8 minutes. 
Add the cocoa powder, stir it well, making sure there are no lumps and forms a smooth mix. 
Keep stirring continuously and cook for 2-3 minutes more or till it starts to come in the center.
Spread this on a greased pan and sprinkle almonds on top.
 Let it cool and keep in the fridge for a few hours till set.
Slice, share and enjoy!!

Labels: Choctoberfest, Mawa, Cocoa powder, Milk, Sugar, Festival Sweets, Barfi, Homemade, Preservatives free 
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Orange Chocolate Cake#Choctoberfest

Made this Orange Chocolate Cake for our community Rosary held at my place. It's a moist and soft cake. 
The orange chocolate gives a awesome flavor to the cake.

Ingredients

3 Cups All Purpose Flour
250 Grams Salted Butter
2 Cups Sugar
1½ Teaspoon Baking powder
150 Grams Orange Chocolate - chopped
¼ Cup Milk
1 Cup Buttermilk
½ Teaspoon Orange essence
5 Eggs

Method

Grease and line 10 to 12 inch rectangle or square baking pan. Preheat the oven at 180°C.
Sieve the flour and baking powder, keep aside
In a microwave bowl add ¼ cup milk and the chopped orange chocolate and for 30 seconds bursts till the chocolate melts. Mix it and keep aside.
In a large bowl cream the butter and sugar till light and fluffy, then add the eggs one at a time and continue whisking till it's creamy, add the essence and whisk again. Add the flour and buttermilk , till the flour and buttermilk is incorporated. Divide the batter into two equal parts, to one part add the melted chocolate and mix it with a spatula till well incorporated.

Pour the white batter in the prepared pan and spread it evenly with a spatula. Then pour the chocolate batter and gently spread the batter evenly. 
Bake for 40 to 45 minutes or till a toothpick inserted comes out clean. 
Cool it completely,
slice and enjoy. 
Labels: Orange Chocolate, Cakes, Buttermilk, Choctoberfest, Baked
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Chocolate Wonton Rolls#Choctoberfest

These chocolate wonton rolls are kids’ favorite dessert. Just use your favorite, dark chocolate in the middle of these wontons wrapper and ta..da.. chocolate wonton rolls are ready. 
Ingredients
8 - 10 - Homemade Wonton Wrappers
Chocolate Sticks as required - chilled
Vegetable Oil for deep frying as required

Method

On a clean, dry surface, lay one wrapper down with a point toward you, like a diamond. Place one piece of chocolate near the top end of the wrapper. Brush a very thin layer of the water on the edges of the wrapper. Roll the wrapper to create a long roll and gently press to remove all air from the middle. Press the edges to seal the end. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers and chocolate pieces. Keep the folded chocolate wontons covered under plastic wrap or a damp towel to prevent them from drying.
In a deep frying pan heat oil and gently slide a two or three  chocolate wontons at a time. Make sure you don’t crowd the pan too much. Fry  a minute or 11/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.
Labels : Chocolate, Wontons, Chinese, Choctoberfest, Deep Fried, Dessert, Sweets & Desserts, Kids delight 
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Chocolate Kheer#Choctoberfest

When leftovers than what do you? Rack your brains to use it, that's what I did with leftover rice made this delicious kheer with milk chocolate. 
A quick and easy dessert.

Ingredients  

1 Cup Leftover Cooked Rice
500 ML Full Cream Milk
3 Teaspoons Level Sugar
2 Mini Milky Chocolate Bars - chopped
For Garnishing 
A few nuts and raisins of your choice
Grated Chocolate

Method
Boil the milk, then add the cooked rice, when the milk thickens a little,  then add the sugar. When the sugar melts, reduce the flame to medium low, let it simmer for 5 minutes, keep stirring after a minute. Take off flame. Add the milk chocolate pieces, nuts and raisins. Pour into small khullads/baked clay pots. Garnish with grated chocolate, chopped nuts and raisins. Chill this in the refrigerator. 
Enjoys this cold, makes a perfect dessert if you have surprised guests. 
 Labels : Kheer, Cooked Rice, Leftover series, Chocolate, Raisins, Nuts, Sweets & Desserts, Milk, Khullads, Baked Clay Pots, Choctoberfest
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Eclair Dessert#Choctoberfest

Carried this no-bake pudding dessert, which is creamy, delicious and comforting for a potluck party. All were amazed to see this attractive and beautiful dessert. This is so quick and easy to make.  
This has to made a day before serving, since you have to refrigerate it overnight. 

Ingredients 
100 grams Dark Chocolate - chopped
100 grams Milk Chocolate - chopped
1 Teaspoon Heaped Instant Coffee powder
400 Ml + 100 Ml Whipping Cream
½ Cup Homemade Ready Mix Vanilla Pudding
2 Cups Milk
150 Grams Marie biscuits - coarsely crushed

Method
In a microwave bowl, 400 ml cream, chocolate and coffee together for 30 seconds at a time or to a minute, till you see the cream starts to scald / bubble at the edges. Take the bowl out and mix well, till the chocolate is smooth and creamy. Keep this a side. 
Make the Vanilla Pudding as per this recipe. Set aside.

Whip 100 ml cream till soft peaks are formed. 
In a Pyrex/glass serving dish, place a layer of biscuits. Top it with vanilla pudding, then top with cream and chocolate mixture. Pipe to make a design of your choice on top.
Refrigerate for at least 8 hours or better still overnight.
 Serve chilled.
Lables: Homemade, Vanilla Pudding Mix, No Bake Desserts, Chocolate, Choctoberfest, Sweets & Desserts, Eggless
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Vegan Birthday Chocolate Cake With Coconut Cream Frosting #Choctoberfest

Made this super-amazing, chocolate cake for my vegan daughter's birthday. She was absolutely floored and couldn't believe looking at this vegan decadent frosted birthday cake!
It’s rich, fluffy, moist and very easy to make and moist and even without the use of eggs the rise was excellent and the taste was superb. It’s also a perfect vegan birthday cake! 
I served this cake as a dessert after the dinner party.

Ingredients
300 Ml Vegan 
Almond Vanilla Milk or Soy, etc
A juice of one Lemon
150 Ml  Virgin Coconut Oil
3 Tablespoons Heaped Agave syrup
1 Teaspoon  Instant Coffee powder
275 Grams  Self Raising Flour
175 Grams Caster Sugar
Tablespoons Unsweetened Cocoa powder
1 Teaspoon Level Baking soda
1/4 Teaspoon Level Sea Salt  
Vegan Fluffy Coconut Cream Frosting- see recipe below

Method
Preheat the oven to 180° C. Lightly grease and line two 8 or 9 inch round sandwich baking pans.

Stir the lemon juice into the almond milk and set aside.

In a pan over a medium heat, the virgin coconut oil, syrup and coffee together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar, salt and baking soda into a large mixing bowl. Keep aside

Mix the almond  milk in the 
virgin coconut oil and coffee mix well.  Now mix in the flour mixture and stir well until it becomes a smooth batter. 
Divide the mixture between the two prepared pans and evenly spread them. bake for 25-30 minutes or until an inserted skewer comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, to let's make the icing - see recipe and method below 
When the cakes are completely cold (frosted them the next day). On turntable  place one cake and spread the frosting on it.
Sandwich together with half of the frosting. 
Spread the remaining frosting over the top this. 
 Vegan Birthday Chocolate Cake  is ready.. superb!!
Place it in the back of your fridge at least 4 to 6 hours or overnight. It needs to get cold but not frozen.
After its chilled 
For the Vegan Fluffy Coconut Cream Frosting
This is a delicious frosting recipe, taste yum!! It’s not only  absolutely delicious,but,  gluten-free, vegan!
Ingredients 
14 Oz One Tin  Coconut cream (cream NOT milk ).
1/4 Cup  Melted Chocolate
2 Tablespoons Cocoa powder 

Method
Chill the coconut cream can for at least 24 hrs  in fridge or overnight in the freezer. 
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden.
Once chilled pour the hardened cream mixture into a bowl. Discard the water portion. 
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden. 
Add the melted chocolate and cocoa powder and mix until everything is thoroughly combined. Cover the bowl with cling wrap and chill the frosting for 2-3 hours until it firms up. 
Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.  And it's  done.  
A super easy frosting Use this  frosting  to frost your cake! 
My Notes 
Frosted cakes should be kept in the fridge since they can easily melt in the heat.
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