Golden Goodies with Peanut butter Topping

Just something new that I wanted to try.

This is for people who love Coconut based cookies,Peanut Butter and Kisses 😉

Kids would love them,so would the adults(getting free kisses!!!)

It can be served as a dessert,party poppers or just for kids when they come back from school.

Follow the recipe given below ,Happy Cooking and Eating!!!!

Golden goodies(24 portions)

Ingredients                                         Quantity

Refined flour………………………………90gms

Margarine/butter……………………….60gms

Powdered sugar………………………….120gms

Baking powder…………………………….1/4 tsp

Desiccated coconut……………………….60gms

Egg/milk(30ml)…………………………….1

Vanilla essence……………………………..1/4 tsp

Grain sugar (caramel)/brown sugar….30gms

Peanut Butter…………….How much ever U like

Hersey’s Kisses Chocolate

Procedure

• Ø Sieve flour and baking powder.
• Ø Melt margarine on fire and add powdered sugar. Cool slightly.
• Ø Add beaten egg/milk, caramel and vanilla essence and beat it.
• Ø Mix in coconut and flour to make soft dough.
• Ø Divide the dough into 24 portions, round them and keep on a greased tray.
• Ø Bake at 150°C for 30-40 min.
• When done,remove from the oven and while still hot,make a small hole in the middle of the cookie and place a small spoonfull of peanut butter on it.
• It would melt a little due to the heat,that is what you want.Place the Kissed on top of that and let it cool down a little.
• Then go POP!! one in the mouth.

The size is completely upto you,make it small or big.

You can also use Nutella instead Peanut butter,whatever suits your taste.

Happy Baking!!!!

 

Chocolate Cake with Strawberry Surprise Decorated with Chocolate and Cream Rose Swirls

Hi Guys,

I have tried the cake before so was confident about that,the rose swirls is what i was not confident about.

But after doing it,it didnt seem tough at all.Just need a steady hand.

So here it is …

Chocolate Madeira Cake.-1kg cake

Ingredients:-

• 110gms Flour
• 2tsp baking POwder
• 230gms Butter-softened
• 230gms Castor sugar
• 6 eggs
• 50gms almond meal
• 40gms coco powder
• Vanilla essence.
• ICING-Chocolate Ganache(Melt Chocolate and Fresh Cream in the ratio of 2:1 and Cool for piping) and Whipped Cream.
• FILLING-Chopped Strawberry and Whipped Cream

Procedure:-

• Preheat the Oven at 180Degrees for 10 min.
• Beat the Sugar and butter well in a bowl,till soft and fluffy consistency.
• Add in the eggs one by one,if they begin to cuddle,add in little flour.Add vanilla when all the eggs are in.
• Fold in the flour,coco Powder,Baking Powder and Almond Meal in the egg mix.DO NOT OVER MIX.
• Line your tin and pour the mix in.
• With wet hands just coat the cake the mix on top-this is to avoid the top layer going dry.
• Bake in the oven for 30 min,till a inserted skewer comes out clean.
• After cooked,cool very well on a wire rack.
• Now cut the Cake in two layers.Let the bottom layer be resting on the cake base itself.
• Mix the strawberry and cream together-DO NOT OVER DO IT. and spread on the cake evenly.
• Place the other half layer of the cake and press lightly.
• Take some Ganache on the palate knife and coat the gap which is seen on the cake.This is avoid the filling from coming out and ruining your icing.
• Crumb Coat the cake with ganache i.e. light coat the whole cake with ganache.Place in fridge for sometime till it hardens
• Now take wilton’s 1M nozzel and fill 2 pipping bags,one with chocolate ganache and one with whipped cream.
• Now randomly pipe rose swirls of chocolate and cream,as you wish.
• Place in fridge for sometime till it all sets.
• Enjoy a piece with your loved ones.