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Tasty Veg India

By : Reena jain

Tag

Cakes

CHOCOLATE FUDGE

This chocolate Fudge is for my son . Today is his birthday.

                  Happy Birthday : Rahul !!!

Ingredients:download (3)

  • 1/2 coco powder
  • 1/2 sugar
  • 1  cupChocolate Chips
  • 1 cup Condensed Milk
  • 1/4 cup Butter
  • 1 tbs Vanilla Extract
  • Pinch of salt
  • 1/2 cup wallnuts

Method

LINE 8 x 8-inch baking pan

with heavy aluminum foil,

extending foil over edges of pan.

Grease the pan using cooking

oil spray.

In a microwave safe

bowl, combine coco powder

Condensed Milk,sugar, salt

Chocolate Chips and butter.

Crush walnuts and roast them.

STIR in Walnuts and venilla  extract

stir well until evenly blended.

Pour into prepared pan.

Refrigerate this for 2-3 hours .

REMOVE fudge from pan by lifting

edges of foil. Remove foil.

Cut into small squares. Enjoy!!

CHOCOLATE COOKIE PIE

Ingredients:images (12)
20 chocolate Cookies
½ cup butter, melted .
8 ounces cream cheese
1 cup powdered sugar
1 (8-ounce) tub Cool Whip
2tbs instant chocolate pudding powder
3½ cups milk
Directions:
1. Make the Crust: Take cookies add
butter to it and crush in a blender.Set
aside ½ cupof the crumbs for the
topping, then transfer the
remaining crumbs to a 9×13-
inch pan Press into an even layer on the
bottom of the pan.
Refrigerate while the cream
cheese layer is prepared.
2. Make the Cream Cheese
Layer: In a mixing bowl, beat
the cream cheese on medium
speed until light and fluffy,
about 3 min.
gradually add the powdered
sugar until it is all incorporated.
Increase the speed to medium and beat
for 30 seconds. Using a
rubber spatula, gently fold in
the Cool Whip. Spread in an
even layer over the crust.
Refrigerate while the
pudding layer is prepared.
3. Make the Pudding Layer:
In a large bowl, whisk
together the pudding mix
and milk for 2 minutes. Let
sit for 5 minutes to allow it
to set. spread the pudding in an
even layer over the cream cheese mixture.
4 . Sprinkle cookie crums or chocolate syrup

EGGLESS COFFEE CUP CAKE

Dry ingredients:

  • 1 cup maida/ flour
  • 1 tsp baking powder
  • 3/4th cup sugar, powdered1
  • 1 1/2 Tbsp cocoa powder

Wet ingredients:

  • 1/2 tsp vanilla essence
  • 5 Tbsp butter, softened (Salted.
  • In case you are using unsalted
  • butter, add 1/4 tsp salt)
  • 3/4th cup milk, to make the
  • batter smooth (Adjust the milk
  • quantity according to your
  • batter’s smoothness)
  • 1 Tbsp coffee powder + 1 tsp
  • water, to make a paste.

METHOD

Pre-heat the oven to 200 degrees

Line the cupcake moulds with

paper cupcake liners.

In a bowl sift maida, baking

powder, cocoa powder and sugar.

Add in softened butter, vanilla

essence, coffee paste and milk till

a smooth batter forms.

Pour the batter into the moulds

and bake at 180 degrees until

done. (Approximately 15-20

minutes)

You check if they’re done by

inserting a toothpick into the

cupcake. If the toothpick comes

out clean, it means it’s done.

Take the cupcakes out of the

oven. Let them cool entirely.

Put chocolate  whipped cream.

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