Category: Christmas Recipes

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies are my absolute weakness! It is the one dessert that I cant give up, like ever!! Gooey, fudgy in the middle, slightly chewy and oh so melt in the mouth good! It is the one brownie recipe that you need to try today! 🙂 

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies are one of the easiest recipes to put together. They taste way better than the boxed brownies which spell convenience and are just as fudgy and yummy! The Best Fudge Brownies | Fudge Brownies are moist and can be frozen for about two weeks easily. They can probably be frozen for longer but they never do last that long in my home 😛

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies have the greatest texture. They remain so moist for days, all one has to do is microwave them for a couple of minutes. Serve these with vanilla ice cream and some fudge sauce!! Complete decadence! The longest that I’ve stored them in airtight containers is about a week. I found them really fresh and absolutely melt in the mouth.

The Best Fudge Brownies | Fudge Brownies are a one bowl wonder. I love such recipes which require minimal prepping and time. This recipe calls for the most basic ingredients which are likely to be available in your pantry.

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies call for basic ingredients as I have mentioned but please ensure they are of good quality and used in the correct quantity.

Butter is necessary for that gooey, moist and slightly chewy brownie. So use a good quality 100% butter like Amul or President, etc.

Using granulated sugar gives that signature shiny tops. I use Castor sugar which granulated yet very fine.

Cocoa powder is what we will use in this recipe. A rich yet unsweetened cocoa powder will add that bitter yet deep chocolate flavor here. We are not using chocolate as most recipes ask for compound chocolate. The compound chocolate is melted with sugar and butter. The compound chocolate, as we know has sugar and fats of it’s own is not really necessary. Hence using a rich unsweetened cocoa will work well here.

Eggs are so good at building the brownie, quite literally. A brownie has no other raising agents so eggs are the backbone here in this recipe. They ensure that the brownies have a consistent structure.

Salt and Vanilla give a boost to the flavors. Salt helps bringing out that sweetness which really helps in giving brownies that deep, almost caramelly taste.

All purpose flour is that one ingredient which seems too less in any brownie recipe but it helps the eggs is giving that consistent structure. Cakey brownies call for a lot more flour. Whereas, a good fudge brownie won’t need all that flour.

Chopped chocolate or Choco chips can be added as well when pouring the batter to bake. It is optional.

Now let us make ourselves the Best Fudge Brownies ever!

Preheat the oven @160’c. Line a 8 inch square baking tin with parchment paper and set that aside.

In a double boiler, melt together the sugar, cocoa, salt and butter until completely smooth and lump free.

Add vanilla extract and the eggs next. Whisk well until the eggs have been well incorporated.

Next add the flour and mix well at this point. Do not whisk. We don’t have to make a fluffy brownie.

Pour this batter in the ready tin.

Tap the tin a couple of times on the work surface to release any air pockets from the batter.

The Best Fudge Brownies | Fudge Brownies The Best Fudge Brownies | Fudge Brownies

Bake this at 160’c for approximately 45-50 minutes or until an toothpick inserted in the center comes out clean or with just a few moist crumbs.

The Best Fudge Brownies | Fudge Brownies

Note that every oven works differently so adjust the temperature.

Do not bake them at a very temperature because they won’t cook through and will turn too hard.

Let them cool down completely once they are baked. Then slice them into squares.

They can be frozen for up to weeks and stored at room temperature in an airtight box for a week.

The Best Fudge Brownies | Fudge Brownies
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The Best Fudge Brownies | Fudge Brownies

These are the best Fudge Brownies you will ever make! They are gooey, chewy and absolutely divine!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 large squares
Author Shreya Ashish Tiwari

Ingredients

  • 145 grams unsalted butter
  • 250 grams castor sugar
  • 80 grams cocoa powder
  • 1/4 tsp salt
  • 2 nos. large old eggs
  • 65 grams all purpose flour
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven @160'c. Line a 8 inch square baking tin with parchment paper and set that aside. 

  2. In a double boiler, melt together the sugar, cocoa, salt and butter until completely smooth and lump free. 

  3. Add vanilla extract and the eggs next. Whisk well until the eggs have been well incorporated.

  4. Next add the flour and mix well at this point. Do not whisk. We don't have to make a fluffy brownie. 

  5. Pour this batter in the ready tin.

  6. Tap the tin a couple of times on the work surface to release any air pockets from the batter. 

  7. Bake this at 160'c for approximately 45-50 minutes or until an toothpick inserted in the center comes out clean or with just a few moist crumbs.

  8. Note that every oven works differently so adjust the temperature.

  9. Do not bake them at a very temperature because they won't cook through and will turn too hard. 

  10. Let them cool down completely once they are baked. Then slice them into squares.

  11. They can be frozen for up to weeks and stored at room temperature in an airtight box for a week.

Recipe Notes

Use a parchment/ baking paper to avoid the brownie from sticking to the pan.
Let the brownie cool down completely before slicing to get those prefect slices. 

Love,
Shreya 🙂

The Best Fudge Brownies | Fudge Brownies

Adapted from Inspired Taste Recipes. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake. 🙂 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake can be made with or without eggs. I wanted to try the eggless version for the longest time. I was always intrigued with the idea of using boiling hot milk for making the cake batter. And I must admit, it is indeed one of the most beautiful cakes that I’ve baked in the recent times. It is a recipe I will definitely keep revisiting. My hubby like it as well, he described it as light and extremely spongy. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake has a really lovely texture even though this version doesn’t have eggs. The hot milk along with yogurt has made it so spongy. I am so glad I tried this recipe that I found on a YouTube, but made a couple of changes and it turned out very well.

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake stayed fresh for a good 2 days. I kept it very simple, however you could dust it with some icing sugar or serve it along with seasonal fruits and cream. Turn a simple tea time cake into a classy dessert fit for parties and birthdays 🙂

Egg free Hot Milk Cake | How to make Hot Milk Cake

Anyways, let us get on with the recipe.

Preheat the oven at 180’c for 10-15 minutes.

In a pan, heat milk. Once it starts to boil, add butter.

Bring them to a boil and let the butter melt completely into the milk.
Egg free Hot Milk Cake | How to make Hot Milk Cake

In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Whisk the dry ingredients with the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Pour the ready batter into a 7″ parchment lined square tin or a 7″loaf pan.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Bake it for 40 minutes at 180’c. Once the cake is baked, cool it for about an hour before unmolding.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Slice the cake once it cools down completely.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake
5 from 3 votes
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Egg free Hot Milk Cake

Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake.
Course Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 1 cup milk
  • 1/4 cup butter unsalted
  • 1/4 cup yogurt
  • 1 tsp vanilla extract
  • 1+1/4 cup castor sugar
  • 1+1/2 cup All purpose flour maida
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch of salt

Instructions

  1. Preheat the oven at 180'c for 10-15 minutes.

  2. In a pan, heat milk. Once it starts to boil, add butter. 

  3. Bring them to a boil and let the butter melt completely into the milk. 

  4. In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.

  5. Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.

  6. Whisk the dry ingredients with the yogurt.

  7. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  8. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  9.  Pour the ready batter into a 7" parchment lined square tin or a 7"loaf pan. 

  10.  Bake it for 40 minutes at 180'c. Once the cake is baked, cool it for about an hour before unmolding.

  11. Slice the cake once it cools down completely.

Love,
Shreya.

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Egg free Hot Milk Cake | How to make Hot Milk Cake

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is one of the most loved candies/ sweets on the Christmas platter! It’s nutty, sweet and absolutely melt in the mouth good! 🙂 I am sure no one can stop at one candy!! I know I can’t, lol! 

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe looks so pretty, I am sure there is no candy more prettier! I mean, you can shape them anyway you like but using fancy silicon moulds really makes them so dainty 🙂 I have been dreaming about making them at home for a couple of years now! I never knew they are so easy to make. It’s truly a non recipe if you read the process below.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe was first shared by my friend, Gloria on her blog and I immediately fell in love with the recipe. I had bookmarked it then but somehow couldn’t get around to making these in time to blog them. I’ve always had the store bought but they not a patch on these homemade ones! The homemade marzipans are so delicious, they melt in the mouth and the aroma is amazing!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is made with just 4 ingredients! Yes, just 4 easy pantry ingredients. A bit of water and some food colors. The colors are totally optional 🙂 But the colors do make them so much more festive and celebratory!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Let’s make some No Cook, Egg free Marzipan Candies | Instant Marzipan now!!

Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Now, grind the cashews into a fine powder in batches. We don’t want to over grind them as they’ll turn into butter.

Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water).

Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans).

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Once you’ve shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

P.S.- Ours got over in 3-4 days!!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe
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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe


Course Christmas, Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 62 pieces
Author Shreya Ashish Tiwari

Ingredients

  • 150 grams cashews unsalted & unroasted
  • 150 grams icing sugar
  • 4-5 drops almond extract
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • colors of your choice
  • icing sugar as needed to dust the moulds

Instructions

  1. Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

  2. Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

  3. Now, grind the cashews into a fine powder in batches. We don't want to over grind them as they'll turn into butter. 

  4. Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

  5. Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract. 

  6. Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

  7. Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water). 

  8. Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky. 

  9. Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

  10. Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans). 

  11. Once you've shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

Recipe Notes

You can use almond meal/ powder in place of cashews and make the same recipe which is the authentic marzipan. 
Sifting the cashew powder and the icing sugar is very important  to achieve smooth texture for the candies. 
If you don't have moulds, make small balls of the dough and decorate with some sprinkles, etc. 

 

Love,
Shreya 🙂

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Adapted from pepper chili and vanilla.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are originally from Austria. The name “Linzer” comes from the name of the city, Linz in Austria. This city is famous for the Linzertorte. It has a lovely, buttery yet light almond flavored pastry, filled with fruity preserves. The tart is then topped with a lattice pattern using the same pastry dough. 🙂 

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are made using the same recipe, just that they are cut out as cookies, two of these cookies are sandwiched together with some fruity jam or preserves. Also, the top cookie has small shape cut out in the right which is known as the Linzer eyes. The Linzer eyes shows off a tiny bit of the jam or the preserve inside, thus making these cookies look really dainty 🙂 (Information taken from foodreference.com)

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can be made with or without eggs. I’ve chosen to go eggless as always, the texture of these cookies turned out amazing. The flavor of these Traditional Linzer Cookies | Egg free Linzer Cookies is very delicate as the almond flour renders the most nuttiest aroma and gives it that bite! Almond meal/ flour takes the flavor to a whole another level.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are different from the egg free shortbread bread Linzer cookies that I posted last year. They are delicious, buttery and absolutely pretty too! You guys could make those if almond meal/ flour ain’t available.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can have any filling, though traditionally they have a raspberry or strawberry preserves/ jams. You could add some chocolate ganache, salted caramel. I have used my homemade 3 ingredient strawberry jam for these cookies.

Be sure to check out my top tips for the perfect cookies that never spread! Click here now.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Let us start with these beauties, they seem a little involved but very easy!

Combine salt, almond flour and all purpose flour in a large mixing bowl. Set it aside.

In a separate bowl, cream the butter and sugar together until just combined. You don’t need to cream them until fluffy.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add vanilla extract and almond extract, mix until combined.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.

Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.

Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.

Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.

Pre heat the oven for 10 minutes @ 180’c.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Bake all the bottoms first for 15 minutes at 180’c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180’c as they have lesser surface area. They will turn slightly golden on th edges once they are done.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.

Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.

Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.

They keep fresh in an airtight container for 2-3 days.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies
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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Delicious fruity jam/ preserves sandwiched between two buttery, almond shortbread cookies not only look so pretty and are absolutely scrumptious!  

Course Breakfast, Christmas, Dessert, Tea Time
Cuisine Austrian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 10 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 47 grams almond meal/ flour
  • 1 cup all purpose flour
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, softened (110 grams)
  • 65 grams icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • powdered/ icing sugar to dust the cookies
  • 1/4 cup strawberry/ raspberry jam

Instructions

  1. Combine salt, almond flour and all purpose flour  in a large mixing bowl. Set it aside.


  2. In a separate bowl, cream the butter and sugar together until just combined. You don't need to cream them until fluffy.


  3. Add vanilla extract and almond extract, mix until combined.


  4. Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.


  5. Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.


  6. Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.


  7. Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.


  8. Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.



  9. Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.


  10. Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.


  11. Pre heat the oven for 10 minutes @ 180'c.


  12. Bake all the bottoms first for 15 minutes at 180'c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180'c as they have lesser surface area. They will turn slightly golden on th edges once they are done.


  13. Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.


  14. Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.


  15. Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.



  16. They keep fresh in an airtight container for 2-3 days.

Love,
Shreya 🙂

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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Adapted from completely delicious

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