Christmas Fudge

I would like to wish my dear Mom a very Happy, Healthy and Blessed birthday! Yes, it's my mom's birthday today and this is for her.

These cuties are my Christmastime favourite for the give aways. I always prepare them to take to work or to pack them in cute,little packages and give as edible gifts. Trust me, I’ve got my co workers asking for more. All of men co workers I mean! Female co workers want the recipe and when I give them the recipe, they can’t believe it’s this easy! See for your self!

Ingredients:
1 1/2 lb (680 g) white chocolate chips
1 can (300 mL) Regular sweetened condensed milk
1 1/2 tsp vanilla extract
1 cup chopped mixed candied fruit
1 cup sliced almonds(optional)

How to:
 Melt white choco chips with condensed milk in the microwave for about 45 seconds, stir till all the chips are melted.
 Based on the power of the individual microwave, this might take longer.
 Remove from heat; stir in vanilla and candied fruit and nuts.
 Spread evenly onto parchment paper-lined 8 or 9" (2 L) square pan.
Chill 2 hours or until firm.
 Peel off paper and cut into squares. Store tightly covered at room temperature.
 Enjoy!

Scottish Shortbread Cookies

I can't believe I am this busy at work in this festive month of December, a month which has been full of sinfully good treats! All the female co-workers are baking and baking and baking! And the end products end up on their desks, emails going out to come and grab the goodies before they disappeared! I refrain myself from baking and bringing the treats to work as so many of them are coming in! We are almost up to our neck with all the buttery, sugary and floury stuff!

Well, one in particular has caught my attention. I've made shortbread cookies before, I've had shortbread cookies before. But nothing was like this. These shortbread cookies were divine, melt-in-your-mouth wonders! I had to get the recipe I thought. I asked my co-worker and kindly, she obliged. Now, this is such a simple recipe, I thought. I've got all the ingredients it requires right in my fridge and pantry, so gotta make it!

Yes, I made these cookies and my family fell in love with it. The buttery taste is just amazing. It is something you need to brighten up your spirit before, during or after holidays. I am seeing myself making this over every Christmas for sure!

See how easy it is!

Scottish Shortbreads
Ingredients:
1 ½ cups butter
¾ cups sugar
1 ½ cups flour
½ cup corn starch
1 tsp.vanilla essence

How to:

Preheat oven to 300.

Cream butter and sugar together for about 10 minutes.

Add flour and corn starch.
Mix well. Put into a 8 or 9 inch glass pan. (Anything other than a metal pan)

Bake for 1 hour (and 15 min – depends on oven).

Let cool slightly, cut into small squares.
Keep them in air tight container.
Enjoy!

 

Rosettes

I have been in love with these crispy cookies since my childhood. Every year, mom used to make these cookies over Christmas. Our neighbour from southern India, gave all the neighbours this mould! Funny thing is, mom was the only one who was able to get the recipe right and thus, perfect perfect cookies every single time. Others would come to mom to find out her secret of getting this recipe right. Mom always used to tell them to get the oil hot enough and get the mould hot alongwith the oil. That simple! Still, all of them would come back screaming that their rosettes are sticking to the mould, they had to struggle to get it out of the mould and at the end, dump the batter in the kitchen sink! Growing up, I might have tried to make this (under mom's direction of course!) maybe once or twice. I always got tired of holding on to the thin stick of the mould, waiting endlessy for the oil to get hot enough so that I can start dropping the little cookies in it. Frustrating!


After having come down here in Canada, I always craved for these cookies. Mom brought the original mould from from my home in India and also, I found the mould from a Scandanavian store and I was so excited. Needless to say the unopened package sat somewhere in the basement for God knows how many years! I totally forgot about it and kept on asking mom to bring the mould from India so that we can make the rosettes. Finally, during my spring clean up, I found the package and thankfully, mom is here with me. So I asked her to make the cookies for us. She made the cookies and boy oh boy! Within a day, I had about 20 of them! Well, a cookie per year! Not bad eh?!


Rosettes
Ingredients
1 cup all purpose flour
1/4 cup rice flour
1 egg
1 cup sugar
1 tbsp vanilla extract
2 cups cold milk(or as required)
A pinch of salt
1 tsp cardamom powder
Oil for frying

How to:

Mix everything to a smooth batter with pouring consistency.
Heat oil to 375° F.
Dip the mould in the oil as well in order to get it hot enough.
Now dip the hot mould in the batter, you should hear the sizzle! That's the sign that the mould is hot enough. Make sure to go only half way up the mould.
Shake the excess batter off, place the mould in the hot oil.
The cookie will loosen itself. If not, use the skewer to loosen it up and drop it in the hot oil.
Make all the cookies this way.

Note: you've got to be patient! First few cookies won't come out easily. You might have to struggle to loosen them up. Just make sure to heat up the mould very good in the hot oil. I place the mould in the oil as soon as I start heating up the oil.

A Short Break!!!

Merry Christmas & A Very Happy, Healthy and Prosperous New Year to you all, my friends!
May the Christmas season fill your home with joy, your heart with love, and your life with laughter. As my gift to you, I hope you’ll enjoy this festive Christmas cookie tree! 

Almond Biscottis

I am reposting this recipe in order to participate in Akila's event Dish Name Starts With - A. That's a neat idea, Akila!  Since this event is posted in August, hence the letter "A"! I had something else in mind but then I decided to use that recipe for Cooking on Independence Day event by Akila also. My brain is bursting with recipes right now but I want to keep it simple. Hence this repost.

I absolutely love biscotti! These cookies sound a lot more difficult to make but trust me, it is not. This recipe is really easy to make and will keep for up to 3 weeks. It tastes so great when eaten just like that but even better when dunked in a good cup of coffee, tea or hot cocoa. Give it a try. I am sure you won't be disappointed and these are much better cookies than the one you get at your local barista!

Almond Biscotti
Makes about 36

Ingredients

3 cups All-purpose flour
1 heaping teaspoon Baking powder
3 Eggs, large
1 cup Granulated sugar
1/2 cup (1 stick) Unsalted butter, melted and cooled
1 teaspoon Vanilla extract
1 cup slivered almonds, toasted

How to:

Preheat oven to 350 degrees F.
Grease a cookie sheet with non-stick cooking spray or butter.
Whisk together the flour and baking powder in a large bowl; set aside.
Use an electric mixer to beat the eggs and sugar in another bowl on medium speed.
Add the melted butter and vanilla.
Mix on medium speed until combined.
Gradually add the flour mixture in three batches.
Blend well after each addition.
Use a rubber spatula or mixing spoon to gently stir in the toasted almonds.
The dough should be stiff enough to hold in your hands without being too sticky.
If it is too sticky, add a small amount of extra flour until it is workable.
Turn the dough onto the prepared cookie sheet.
Divide the dough into two equal portions.
With lightly floured hands, shape each portion into a flat rectangle about 5-inches wide and 12-inches long. Space the "loaves" at least 2-inches apart.
Bake for 20-25 minutes, or until the loaves are golden brown.
Allow them to cool on the pan for 5 minutes.
Gently transfer the loaves to a cutting board and use a serrated knife to slice them into 1/2-inch slices.
Place the sliced almond biscotti cookies back on the cookie sheet; placing them cut-side down.
Be careful, they will be fragile and could break in half.
Bake the almond biscotti cookies for 10 minutes or until golden brown.
Remove the pan from the oven and turn the almond biscottis over so the other cut side is now facing up. Bake for 10 more minutes or until golden brown.
Place finished almond biscotti cookies on a rack to cool.
Store in an air tight container.

This is my entry for Akila's event.

Delicious Coconut Macaroons!

I am a sucker for these petit cookies!  Ever since I was  a little girl, I've been in love with these cookies.  They are perfect any time. I have to try to not make them often as I keep on popping them in my mouth every time I open my pantry and see these yummy bites!  After having tried a few recipes, I finally have managed to get the recipe for these macaroons that gives me the similar taste of the cookies I used to have in Ahmedabad.  Can't believe this is such an easy and fail-proof recipe to make my favourite cookies.

Coconut Macaroons

Ingredients:
2 - 8oz. packages coconut
1 - 15 oz. can condensed milk
2 tsp vanilla
1 tsp baking soda

How to:
Preheat oven to 350 °F.
Mix all ingredients together.
Drop by teaspoonfuls onto greased cookie sheet or cookie sheet covered with baking parchment.
Bake 10-12 minutes.
Cool slightly, remove from the sheet.
Store in air-tight container.

Better yet, pop one or two in your mouth first! Now, stop and put the container back in the pantry!