Triple Chocolate Cookies

 These Triple Chocolate cookies are an awesome treat to kids and adults.  Make them for a special occasion and be sure to earn yourself praiseworthy remarks.  They are not made with creaming method, though, whole eggs are blended with sugar till they turn pale and fluffy.  To this, our melted chocolate is folded with goodness of chopped milk chocolate and dark compound chips.

These cookies are thin crispy delight and melts away easily with an bitter after taste of Dark chocolate.  And yes since these have dark chocolate, make sure to keep an eye on them during baking, because they get burnt very easily.  My entire batch got muched away within days ;)  Serve these with an cup of milk and they are great to go.   Do try and let us know.  

Spinach Roulade

Spinach Roulade
Roulade refers to an roll of sponge cake with an filling.  In this post, we have an spinach flavoured sponge cake with an creamy and nutty ricotta filling. They are best served at room temperature.

When sliced, they were super moist.  We enjoyed it with our tea-time.  Apart from enjoying its creamines, we can  trick  kids into eating spinach :D

Recipe adapted from Good Food Magazine.  Let us proceed to Ingredients required.

Pistachio Butter Cookies

Hi, we are back with yummy tea-time Butter cookies.  I made an batch of these during vacation for my folks at Chennai.  They loved the cookies, especially the strong butter aroma it had.

These cookies are very soft and they melt easily with every bite.  So, these can be suggested to elders as well.  With the basic recipe of the cookies given below, you can play around with your own flavours like cinnamon, lemon etc, if you want to omit pistachios.  The following batch yielded about 45 cookies, do try and let us know.  

Ingredients required

• 100 grams unsalted butter
• 62 grams castor sugar
• 1 tbspn vanilla extract
• 125 grams All purpose flour
• 1/3 cup sliced salted pistachios, that are double-roasted
• Green gel colour

Method

In an bowl, add butter, sugar and extract and whisk well.  Add in gel colour and whisk again.  

Finally fold in flour and pistachios and keep folding till an soft dough is formed.  

Cover this soft dough in an cling wrap and roll them into log, I made mine an rectangular rod and refrigerated for an minimum of two hours.  

Pre-heat the oven to 165 degree celsius.  Take out your log and slice them.  Place them in parchment paper lined baking tray.  Refrigerate this set-up for few minutes.  

Bake these for about 10 to 15 minutes, till the edges brown.  Time depends on the thickness of each slice, I recommend to uniformly slice the log, per batch,  otherwise the cookies might get overbaked.  Cool them completely over wire rack.  Store in air-tight container.  

Enjoy these with your tea-time.  Happy Baking :)  

Mango and Mint Meringue Mess

   Mango and Mint Meringue Mess is an summer-time refreshing dessert.  They are layered with freshly cut fruits with whipped cream and crumbled meringue.  The meringue offers an beautiful crunch needed for this dessert.

This dessert, is originally adapted from Eton Mess, an English dessert which has berries topped with cream and meringue.  Since this summer has started with Mango outburst,  I have used an liberal chops of those instead of Berries.

I have never guessed that Mango and Mint will blend each other beautifully.  This dessert is best had, as soon as they are assembled.  As they have meringue bits, and they tend to get soggy, the more they soak with mango and cream.  So, just have these soon after they get assembled.   I will suggest to prepare the meringue one day before hand, because it gets easier to assemble them.  

Minion Macaron with Mango cream

  French Macaron is any Baker's desire.  They are one such bakes, which needs highest precision.  You need to tame these each and every step, yes almost like handling your toddlers :D  For those, who are new to this term, French Macaron is an meringue-based confection which has an usual filling of ganache, buttercream or any fruit jam.  They differ from Macaroons, since they include almond flour and icing sugar for their crispy shell with an feet.

With Mango season around, I made Mango buttercream as an filling, and played around gel colours and edible marker pens with Macarons to get this Minion theme done.  The base recipe is from Pooja Dhingra's The Big Book of Treats.  Please make sure that you age egg whites for 4-5 days for this recipe.  And yes, all ingredients should be brought to room temperature before use.  

Wow, look at these Minion cuties - if you have any Minion fans back at home, you should definitely give this an try.  And yes, considering complexity of this recipe, make sure you follow each and every step.  

The following recipe yields 18 pairs of Macaron.