Category: Sweet Nothings / Desserts

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Loaded Oreo & M&M Squares should be your go to dessert if you are an Oreo lover!! You’ll not give these a second thought before you give them a go! These are really easy to whip up and taste absolutely yummy, gooey & super fudgy. All that in about 45 minutes!!ย 

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are made with just some leftover Oreos, a large pack of M&Ms and a few other ingredients easily available in the pantry ๐Ÿ™‚ This recipe needs no beating or whipping, so easy that even kids could manage these. And let’s not forget, kids love munching on these. Serve it to them with a glass of chilled / warm milk or their favorite ice-cream shake!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares taste better than they probably sound. They have a gooey, melt the mouth yet firm texture which is absolutely addictive, if I must say so myself! The man and I, we love theseย Loaded Oreo & M&M Squares and I literally have to hide a few for myself, lol!! Almost makes me forget my Whole-wheat Fudge brownies ๐Ÿ˜‰ which are eggless if you must know. Totally drool worthy! But if you try theseย Loaded Oreo & M&M Squares, you’ll probably love them more than a brownie. Take that from me!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are perfect for game night treats or a school bake sale, perhaps for edible gifting too??!! I’ve served these slightly warm with some Vanilla Ice Cream, that makes for a scrumptious dessert. One can pair them with any ice cream of your choice but vanilla seems to work the best for me ๐Ÿ™‚ Anyways, let’s go forward with this recipe.

Preheat the oven @ 180′ C.
Line a 8″X 8″square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It’s easier to unmould the squares later this way. Grease the parchment paper with some butter.
Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.

Loaded Oreo & M&M Squares
Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
After 5 mins, add the egg and sugar to the melted butter and mix it well.
Add the vanilla extract to it and mix well.
Now add the flour to the egg & butter mixture and stir until well combined. Don’t over-stir the mixture.
Next, add the chopped cookies along with a few MnMs and stir everything well.

Loaded Oreo & M&M Squares
Pour the batter into the prepared baking tin and flatten using a spatula.
Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.

Loaded Oreo & M&M Squares
Bake for about 25-30 mins. When it’s ready, the edges should be slightly brown and the top should be set.
Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.

Loaded Oreo & M&M Squares
Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
You can freeze them too for over 30 days.

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 squares

Gooey, yummy and slightly chewy, these Oreo and MnM squares are so scrumptious. They don't call for too many ingredients and come together in a breeze.

Ingredients

  • 1 cup APF (Maida)
  • 15 nos. Oreo cookies broken into pieces (I have used chocolate cream Oreos)
  • 1 cup light brown sugar / Demerara sugar
  • 1 tbsp. vanilla extract / essence
  • 1/2 cup M&Ms (or Cadbury Gems)
  • 1 stick unsalted butter
  • 1 medium sized egg @ room temperature

Instructions

  1. Preheat the oven @ 180' C.
  2. Line a 8"X 8"square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It's easier to unmould the squares later this way. Grease the parchment paper with some butter.
  3. Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.
  4. Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
  5. After 5 mins, add the egg and sugar to the melted butter and mix it well.
  6. Add the vanilla extract to it and mix well.
  7. Now add the flour to the egg & butter mixture and stir until well combined. Don't over-stir the mixture.
  8. Next, add the chopped cookies along with a few MnMs and stir everything well.
  9. Pour the batter into the prepared baking tin and flatten using a spatula.
  10. Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.
  11. Bake for about 25-30 mins. When it's ready, the edges should be slightly brown and the top should be set.
  12. Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
  13. Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.
  14. Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
  15. You can freeze them too for over 30 days.

Notes

Use Cadbury Gems if MnM is not available. This recipe doesn't need baking powder and baking soda.

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Love,
Shreya

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Loaded Oreo & M&M Squares
Adapted from Averie Cooks!

Mint & Kiwi Sorbet!

Summers are going to be relentless… And they are just beginning! I need to have something very cool and light…something other than ice creams! ย Although, I enjoyed my No Churn Orange Ice Cream to no end, I wanted something lighter and more refreshing this time around.
Something which I hadn’t tried making at home yet but absolutely loved! ๐Ÿ‘Œ ๐Ÿ˜Š Sorbets! ๐Ÿ’ž

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I adore Sorbets! They are so incredibly fresh and flavourful without being too loaded with calories๐Ÿ˜›

For those who haven’t yet tried it so far or heard much about it, Sorbet is a frozen dessert made with mildly sweet water flavoured with purรฉed fruits or liqueurs…whatever one prefers๐Ÿ˜ฌ

Its different from an ice cream where air is whipped into the cream base and then frozen, Sorbet is frozen to become ice-like but has a very smooth, pulpy texture.

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I had first tasted a Sorbetย ages ago at a Gelato outlet here in Mumbai and fell in love with the texture and the fruity flavours! It was Kiwi & Melons ๐Ÿ‰๐Ÿ‰So tropical, right?! Perfect for a hot, sunny day ๐Ÿง ๐Ÿงโ˜€๏ธ..neither icy nor juicy..somewhere in between…a delight for a ice lolly lover like myself ๐Ÿ˜‹๐Ÿ˜‹

And it’s really a boon to know that it’s super easy to make these…so here comes the recipe.

Yield: 2-3 servings

Equipment: a medium sized stainless steel /aluminium bowl, a bender, a saucepan, a spatula, fruit knife, a fork.

Ingredients:

4 nos. green kiwis peeled and chopped

5 tbsp sugar (add more or less as per personal preference)

1/2 cup water

14-15 nos. mint leaves washed and roughly chopped

1/2 tbsp lemon juice

Method:

Place the stainless steel or aluminium bowl in d freezer to cool at least 1 hr before you begin prepping. After an hr, proceed with making the sugar syrup by heating the water and sugar in the saucepan over low heat while stirring it constantly. Once the sugar has melted and dissolved completely, turn off the stove. The sugar syrup is a basic syrup with no-thread consistency. Put the syrup in the refrigerator to cool for 10-15 mins.

In the meanwhile, blend the chopped kiwis, mint leaves & lemon juice until smooth without any bits of fruit in it. Add the sugar syrup to the blender and blend once more. Now transfer this mixture into the cold stainless steel /aluminium bowl and freeze it for 2 hrs. Now, remove the bowl and using a fork, mix the mixture once. You will notice that there will be ice crystal formation which is normal, it should be that way. Repeat this step again after 2 hrs. And freeze again for another hour or so. Even overnight freezing is perfectly fine.

Now the Sorbetย is ready. To serve, place the bowl containing the ready Sorbet at room temperature for 15 mins, it will loosen slightly and become pulpy, using spoon or a ice cream scoop, fill the serving bowls / glasses and garnish with mint leaves! Tada!! ๐Ÿ˜Š there you have a very fancy, shmancy dessert ready! With minimal efforts!๐Ÿ˜œ

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Until we meet the next time….

Love,

Shreya โค๏ธ

No Churn Orange Ice Cream!

Its sweltering hot out here in Mumbai … Well, what else did I expect? ๐Ÿ”ฅโ˜€๏ธ I haven’t stepped out of my house during the day in the last few days… The thought itself makes me melt… ๐Ÿ˜ฐ

I just want to sit in my room, with the blinds all drawn and something cool to sip/ eat..whatever! A couple of weeks ago when the temperatures had began soaring I cooled myself off with my Minty Pomegranate Mock Mojitosย ๐Ÿน๐Ÿ˜‹ They were so refreshing!

Well, I did need something to cool myself & Mr. P.P. off again..but something a bit more filling ๐Ÿ˜› Didn’t want to do a drink yet again. So thought of Icccccccceeeee Creeeeammmm!!! LoL! ๐Ÿฆ๐Ÿฆokay! So who doesn’t perk up at the thought of a bowlful of rich, creamy, cooling ice cream?! I simply go weak in my knees with one look at an ice cream ๐Ÿ˜€Infact, I love my sittings with the dentist precisely for this reason! I get ice cream…prescribed by a doctor! ๐Ÿ˜๐Ÿ˜œnow who wouldn’t love that..!

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And yes! I don’t make my ice creams the fussy way…no churn! Yes! My recipe is super duper , easy peasy kinds…prep the ingredients in just under 15 mins, drop everything to set in an aluminium or stainless steel / plastic container & stash it in the freezer for about 5-7 hours! That’s it. What remains now is ‘eating’ the ice cream…yes! It’s that easy. Even a child can do that without any fuss. Not to forget, it’s eggless! ๐Ÿ˜‡๐Ÿ˜

And as for the flavour, I have chosen something just as bright as the summer sun! Oranges & lemons… They spell summer with their bright colours and such fresh, citrusy flavours ๐Ÿ‹๐ŸŠ along with a hint of vanilla beans added for that earthy, heart warming aroma… I am sure you are salivating! ๐Ÿ˜› I had made this ice cream last year too, for the first time. And I absolutely fell in love with the taste..its tangy, slightly bitter and of course deliciously creamy!

Anyways, enough yappity-yap for now, I want to go have my ice cream so I’ll just get on with the recipe ๐Ÿ˜ฌ

Yield: serves 3-4

Equipment: electric whipper, a large whipping bowl, a spatula, measuring cups / spoons, grater. Juicer (if using fresh orange juice), a knife

Ingredients:

200 ml Amul whipping cream

1cup Orange juice (canned or fresh) 250 ml approx

1 tsp lemon juice

1/2 tbsp orange rind (grate the orange skin slightly for this)

1 vanilla bean pod

1 cup superfine sugar (pwd sugar if you have got that)

Method:

Keep the cream, whipper blade attachment, whipping bowl in the refrigerator for 30 mins prior to actually prepping the ice cream base.

Once that’s done, add all the ingredients in the whipping bowl (scrape the vanilla beans out of the pod and add that).

Using the whipper on high / turbo setting, whip for 7- 10 mins or until you achieve soft peaks. Turn off the whipper. And pour everything into the container you are using to set the ice cream and cover it before putting it into the freezer for 5-7 hrs. That’s it! Serve once set..! ๐Ÿฆ๐Ÿ˜›

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I am am off for my second bowl…what are you waiting for?! Go, make this right away! ๐Ÿ˜

Love,

Shreya โค๏ธ

Adapted from Nigella Lawson

Strawberry Panna Cotta

Strawberry Panna Cotta is an Italian dessert that looks and definitely tastes very sophisticated and fancy but it is very easy to put together. It takes very few ingredients and less than 20 minutes to prep the panna cotta. Doesn’t that sound good?!! A fancy dessert at home and it takes so little to put together.

Besides, one can do many variations with the basic vanilla panna cotta. I’ve topped the panna cotta with a delicious strawberry gelee. If you do not have strawberries, you can sub them with any berries or seasonal fruits. You could even serve the panna cottas plain and dust them with a bit of cocoa powder. That tastes so good as well ๐Ÿ™‚

Strawberry Panna Cotta is the best make ahead dessert that you can put together for parties, potlucks, showers, etc. They look so pretty anyway and one could serve them in tiny shot glasses or some champagne flutes, etc.

Strawberry Panna Cotta

Strawberry Panna Cotta can be made either with gelatin or agar agar. Gelatin is a non veg, odorless and tasteless material that is made by boiling together the bones, skin and cartilage from animals. It is primarily made from the by product left with meat processing factories. So, yes, it is non vegetarian. However, we can use agar agar in place of gelatin for making desserts, etc. It is obtained from some sea weeds and has no animal extracts.

Strawberry Panna Cotta

Let us make some panna cotta.

For the Panna cotta –
Soak the chopped agar agar or the powder in the warm water for 10-12 minutes until completely dissolved.
In a heavy bottomed sauce pan stir together the cream, milk and sugar for the Panna cotta.
Let this mixture simmer gently on the stove until the mixture comes to very gentle boil, keep stirring the mixture with the wired whisk.
The sugar has to melt completely.
Once it has come to the boil, turn off the heat and add the dissolved agar agar mixture to the cream & mix well with the whisk.
Pour this mixture into the serving bowls /jars and place them in the refrigerator to set for at least 4-5 hours.

For the strawberry gelee layer –ย 
Hull and clean the strawberries. Chop them roughly and set them aside.
Dissolve the chopped or powdered agar agar in warm water for 10-12 minutess. It’s be dissolved.
In another saucepan add the strawberry chunks and sugar.
Stir them together on gentle heat until the sugar has melted completely.
Now add the dissolved agar agar mixture to the strawberry coulis and stir well.
Strain the mixture and discard the thick puree. Reserve the strawberry jelly mix.
Remove the set Panna cotta bowls /jars from the refrigerator & pour a slightly thick layer of the strawberry jelly mix.
Set the bowls / jars back in the refrigerator for another 1-2 hours for the gelee to set.
You can garnish them as you please and serve cool.

Strawberry Panna Cotta
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Strawberry Panna Cotta

A delicious, fancy yet easy to make Italian dessert is perfect for every occasion. 

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 persons
Author Shreya Ashish Tiwari

Ingredients

For the Panna Cotta

  • 200 ml heavy cream
  • 1 cup full fat milk
  • 1/2 cup castor sugar
  • 4 tsp chopped agar agar strands 1.25 tsp agar agar powder
  • 1 tsp vanilla extract
  • 2/3 cup warm water to disolve the agar agar

For the Strawberry Gelee

  • 1 cup fresh strawberries
  • 3 tbsp castor sugar
  • 4 tsp chopped agar agar strands 1.25 tsp agar agar powder
  • 2/3 cup warm water to dissolve the agar agar

Instructions

For the Panna Cotta

  1. Soak the chopped agar agar or the powder in the warm water for 10-12 minutes until completely dissolved.

  2. In a heavy bottomed sauce pan stir together the cream, milk and sugar for the Panna cotta.

  3. Let this mixture simmer gently on the stove until the mixture comes to very gentle boil, keep stirring the mixture with the wired whisk.
  4. The sugar has to melt completely.
  5. Once it has come to the boil, turn off the heat and add the dissolved agar agar mixture to the cream & mix well with the whisk.

  6. Pour this mixture into the serving bowls /jars and place them in the refrigerator to set for at least 4-5 hours.

For the Strawberry Gelee

  1. Hull and clean the strawberries. Chop them roughly and set them aside.

  2. Dissolve the chopped or powdered agar agar in warm water for 10-12 minutes. It's be dissolved.

  3. In another saucepan add the strawberry chunks and sugar.

  4. Stir them together on gentle heat until the sugar has melted completely.

  5. Now add the dissolved agar agar mixture to the strawberry coulis and stir well.

  6. Strain the mixture and discards the solid berries.

  7. Remove the set Panna cotta bowls /jars from the refrigerator & pour a slightly thick layer of the strawberry gelee mix.

  8. Set the bowls / jars back in the refrigerator for another 1-2 hrs for the gelee to set.

  9. You can garnish them as you please and serve cool.

Recipe Notes

You can make a vegan version by using soy milk and soy cream in place of regular milk and heavy cream.
You can even sub coconut milk and coconut for the regular milk and heavy cream.ย 

Hope you make these soon.
Love,
Shreya.

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Strawberry Panna Cotta

Nutella Filled Mocha Cupcakes !

Nutella Stuffed Mocha Cupcakes

Little did I know that I would fall in love with cooking after I fell for Mr.Polka Puffs! It all happened a little too fast (no complaints there๐Ÿ˜€)

 

Nutella Stuffed Mocha Cupcakes

But my experience with cooking was very limited when we first got married. I didn’t even know how to make a nice, round, soft Roti/ Fulkas (Indian flatbread)…let alone a proper meal (I know, I was too pampered by mom and my elder sisters) Well , that’s a shame coz every Indian girl is supposed to know that, right? But I didn’t. I had a hard time managing cooking but I was hellbent that wouldn’t hire a cook to help me out, I wanted to do it on my own.

Days turned into weeks and weeks into months!! I had pulled it off!๐Ÿ™Œ๐Ÿ™Œ ๐Ÿ’ƒ I managed to make full Indian meal in less than 3months into our marriage…(desserts included ๐Ÿ‘†) Mr. PP was super happy ! And me??What more could I have asked for?!

Slowly I started to venture into unexplored territories.. Asked my mom for recipes over the phone and bought them to life. I was one happy wife!

But always wanted to bake a cake for Him… So I did. It was a basic cake and He did like it a lot… Said it was perfect for an amateur baker. I smiled , but somewhere inside me I didn’t like the sound of the word ‘amateur ‘.

I decided to perfect it, and boy I did !! ๐Ÿฐ

Nutella Stuffed Mocha Cupcakes

So life brings it to full circle and here I am, the ‘amateur ‘ cook /baker… With my first ever post on PolkaPuffs! It had to be a cake… But I didn’t want to do whole cake with frosting or layers just yet, so thought of sharing my Nutella Filled Mocha Cupcakes! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ This is the recipe which I have been using as the base for almost all my cakes /cup cakes. It’s easy n eggless. With just an addition or two of a couple of ingredients, I end up with a whole new recipe each time!

I thought with Nutella being such a rage (and a personal favourite) why not incorporate the flavours with the slightly bitter flavours of mocha and see if He likes it… Trust me when I say this, you’ll do yourself a favour when you make this! It’s yum with that rich cocoa & coffee & Nutella just melting in your mouth as you bite into it! Okay, so enough said….. Lol. Anyways, here goes the recipe…

Nutella Stuffed Mocha Cupcakes

 

 

Let’s start step by step…

Pre heat the oven @ 180’c.

Line the muffin tray with cupcake / muffin liners.

In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).

In another mixing bowl cream together the butter and sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 2 tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the center and then again pour 1 tbsp or so of the batter to cover the Nutella.

Do the same for all the sections. And bake for 12-15 mins @ 160-170’c

Once ready, remove the muffin tray and let it rest for 20-25 mins on the cooling rack before peeling off the liners / frosting / icing them.

Decorate as you please. Keeps well in an airtight jar for 2-3 days.

Nutella Filled Mocha Cupcakes !

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8-10 cupcakes

Yummy, gooey, moist egg free Nutella filled cupcakes are easy to make and easier to eat!!

Ingredients

  • 1 cup APF (Maida)
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp instant coffee powder
  • 1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)
  • 1 cup warm water
  • 1 tbsp lemon juice / vinegar
  • 1/2 tsp vanilla extract
  • 1/2 ย cup Nutella

Instructions

  1. Pre heat the oven @ 180'c.
  2. Line the muffin tray with cupcake / muffin liners.
  3. In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).
  4. In another mixing bowl cream together the butter n sugar until light and fluffy.
  5. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter.
  6. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  7. Immediately pour 2tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the centre and then again pour 1 tbsp or so of the batter to cover the Nutella.
  8. Do the same for all the sections. And bake for 12-15mins @ 160-170'c
  9. Once ready, remove the muffin tray and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.
  10. Decorate as you please. Keeps well in an airtight jar for 2-3 days.
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Hope you will try these and enjoy them as I did โค๏ธ๐Ÿ˜€

Love,

Shreya โ˜บ๏ธ

Nutella Stuffed Mocha Cupcakes

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