Coffee Chocolate Candy

Ingredients:

• 1 cup Butter
• 1/2 cup Light Brown Sugar
• 1/2 cup White Sugar
• 2 teaspoons Honey
• 1/4 teaspoon Salt
• 2 teaspoons Instant Espresso Coffee Powder
• 1 cup Chocolate Chips
• 1/2 cup chopped walnuts and almonds

Method:

1. Take a small baking sheet, line with parchment and set aside.
2. Take a thick saucepan, with an attached candy thermometer, and melt the butter, brown sugar, white sugar, honey, salt, and coffee powder together.
3. Cook over medium heat, stirring occasionally with a whisk until temperature reaches 250 F. At this point stir constantly until the temperature reached 300 F.
4. Pour immediately in to the prepared baking sheet. Sprinkle the chocolate chips over the candy and let them sit for a few minutes until soft, then spread the chocolate evenly over the candy base.
5. Sprinkle the spread chocolate with walnuts and almonds. Let it set. Once cool put it into the freezer.
6. Break in to pieces and store in an airtight container in the fridge.

Savor this delicious chocolate candy and share the recipe with your friends.

Paneer Cutlet

Ingredients:

• 250g Malai Paneer
• 2 Spring Onions, finely chopped
• 1 tablespoon Green Chilli, minced
• 1 tablespoon Red Chilli powder
• 2 teaspoons Mint Leaves, finely chopped
• 1 teaspoon Coriander Leaves, chopped
• Breadcrumbs
• Salt

Method:

1. Crumble the malai paneer and mix with chillies, coriander, chilli powder, mint, onions and salt.
2. Shape the mixture in to desirable form and dip them in breadcrumbs.
3. Dry for 10 to 15 minutes.
4. In a pan, heat the oil and deep fry the cutlets in hot oil until it is golden brown in colour.
5. Take the cutlets out from out and place them on tissue papers to get rid of excess oil.
6. Serve them with green chutney.

Kesar Badaam Milk

Ingredients:

• 100g Almonds
• 50g Pista
• 1L Milk
• Sugar
• Powdered Cardamom
• Saffron
• Rose Petals
• Cream

Method:

1. Boil the milk for sometime and let it get thick.
2. While the milk is getting boiled, grind the almonds and pista.
3. Mix almonds and pista with a teaspoon of cream to prepare the paste. Remember soaking almonds for sometime (2 to 3 hours), as it is important they get soft.
4. Add sugar, as per taste, into the paste along with a pinch of powdered cardamom and a few rose petals. Blend the paste.
5. Take the heated milk and mix the paste in it. Churn it for sometime.
6. Those who prefer hot milk can simply go ahead and take it, whereas those who prefer cold milk can simply refrigerate it for sometime.

Milk Badaam, in its hot and cold avatar can leave anyone rejuvenated in any season. And a dash of Kesar will add to your cravings.

Shirley Temple

Shirley Temple is a classic and elegant drink to cool off the thirst and make one feel fresh and rejuvenated.

Ingredients:

• 1 cup lemon soda with pineapple juice
• Lemon juice
• Sugar powder
• 1 cup cola
• 1 cup cranberry juice
• 1 cup orange juice

Method:

1. Rub the rim of the glass in lemon juice and dip it in sugar powder, and keep aside.
2. Blend all the remaining ingredients together in a blender.
3. Pour the mixture in the glasses prepared in first step.
4. Serve chilled.

Badam Kulfi

Ingredients:

• 220 ml milk
• 100 g condensed milk
• Few saffron strands
• 30 g sugar
• 10 g corn flour
• 2 table spoon almonds (finely chopped)

Method:

1. In a small bowl mix the corn flour with 20 ml milk and keep aside.
2. In a deep pan, mix the remaining milk and the condensed milk and bring to a boil.
3. Add saffron strands and sugar, and let it cook for another five minutes.
4. Now add corn flour milk mixture, and let it cook for five more minutes.
5. Remove from heat and add the almonds.
6. Let it cool, and then pour into kulfi bowls and freeze overnight.

This easy to make Badam Kulfi can make you go weak in your knees. A must try for ice cream lovers.

Written By - Shivangani Dhawan
Edited By - Guy In The Blue Jean

Chocolate Eclair Cake

Ingredients:

• 1 cup water
• 1 cup butter
• 1 cup flour
• 4 large eggs
• 8 ounces cream cheese, softened
• 5 ounces vanilla instant pudding
• 3 cups milk
• 8 oz. cool whip or one batch of home-made whipped cream
• Chocolate syrup or home-made chocolate sauce

Method:

  I ECLAIR CRUST:

1. Preheat the oven to 400 F
2. Lightly grease a 9" x 13" glass baking pan
3. In a medium saucepan melt butter in water and bring to boil
4. Remove the pan from heat and stir in flour
5. Mix in one egg at a time, mixing completely before adding another egg
6. Spread the mixture into the baking pan, covering the bottom and the sides evenly. If the sides of the baking pan are too greased the mixture won't stay upto the sides, so make sure to just lightly grease
7. Bake for 30 to 40 minutes or until golden brown. Check it occasionally, don't overcook the crust, it will ruin the cake
8. Remove the baking pan from oven and let it cool. Don't touch or push the bubbles down.

  II FILLING:

1. Whip cream cheese in a medium bowl
2. In a separate bowl make vanilla pudding. Make sure it is thick.
3. Slowly add pudding to cream cheese, mixing until there are no lumps.
4. Let it cool in the fridge.

  III When the crust is completely cooled, pour filling in
  IV Top with layer of cool whip, neither too thick nor too thin
  V Serve with hot chocolate syrup

Stuffed Italian Bread

Ingredients:

• 1 Italian loaf, about 12 inches long
• 1 stick butter, melted
• 1/8 cup olive oil
• 3 tsp minced onion
• 2-3 cloves garlic, grated
• 1 tbsp dijon mustard
• 1 tbsp poppy seeds
• 3 tsp chopped parsley (add more if you wish)
• 12 oz grated cheese

Method:

1. Preheat the oven to 350 F.
2. Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
3. Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
4. Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread.
5.  Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)
6. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Serve when it's hot.