Red Velvet Cream Cheese Brownies

Video: https://youtu.be/bw5nkL88Hys

For full recipe visit: http://www.nadiyaskitchen.com/cakes/red-velvet-cream-cheese-brownies/

Egg Drop Biscuit And Milo Fudge

For full recipe visit http://www.nadiyaskitchen.com/cookies/egg-drop-biscuit-and-milo-fudge/

Dark Chocolate Oreo Fudge .. Oh, baby. Come to mama.

Friday I wanted to make something which tastes like chocolate cookies, chocolate brownies, chocolate fudge & gooey chocolate (gooey I am trying to say is chocolate melting in my hands when I am holding a piece) and Friday went thinking, so Saturday I came up with this dangerously decadent recipe. This is without a doubt, completely and utterly insane. But I mean that in a good way. Of course : ) To make this fudge all you need is ..

Ingredients:

200 grams Oreo cookies (11/2 pkt) crushed in to crumbs and chunks

50 grams unsalted butter

100 grams dark chocolate

1 cup condensed milk

Method:

Generously butter a seven inch tray, set aside. In a sauce pan melt butter & chocolate, add condensed milk. Cook until chocolate mixture starts to boil. Add crushed Oreo. Mix everything well. Pour fudge mixture into the buttered tray soon after taken from heat. Cool completely and chill for 2 to 3 hours to serve cut in to desired shapes. Enjoy!

Note: I used 11/2 pkt oreo cookies with the cream. If you don't want too much gooeyness add 2 whole pkt oreo's. I love my fudge this way. Just for all readers information next recipe is Chicken Shawarma with the touch of Sweet Hungarian .. 

Marie Biscuit Chocolate Fudge…. Easy as eating a Cadbury Silk..

This is an absolutely delicious and easy fudge that my kids rave about! The gorgeous gooiness!! Just perfect for a family like mine who are chocolate crazy.

Ingredients:

2tbs unsalted butter

1can condensed milk

1/2cup unsweetened cocoa powder

250grms Marie biscuit ( crushed in to bite size pieces)

Method:

Generously butter an 8inch round tray or pan, set aside. In a sauce pan melt butter, add condensed milk and cocoa powder mix to combine.

Cook for about 3 minutes on medium heat, Add crushed Marie biscuits mix to coat all the biscuits with the chocolaty fudgy sauce. Immediately transfer the chocolate biscuit mixture into the prepared pan, using a spoon spread and press biscuit fudge in to the tray and place in fridge at least 2hour's. When ready cut into squares and serve ..........................................enjoy!!!

Note: If you are not a very chocolaty person you can reduce the amount of cocoa powder up to 1/3cup, but 1/2 cup is delicious and chocolicious!! 

Rosy Red Rose Cookies

I love beautiful clothes, likes to look my best, loves high heels, sandals & nice flats  a somewhat fashionable women I must say. I love all the clothes & every other thing in Victoria’s secret…So today just I want Something rosy , something red, something cute & girlish  to make…below is what I created …so tell me what you think…hum………….

Ingredients:

1/2cup unsalted butter

11/3cup flour

1cup icing sugar

1/4tsp baking soda

2tsp strawberry essence or rose essence

1large egg

Red food color

Method:

Prepare baking tray lined with parchment or baking paper, set aside. In a bowl or in an electric mixer beat butter and icing sugar until creamy, add egg beat to combine well. Now add food color (add color until bright red) beat again to mix well, add flour and baking soda mix to combine very well. Dough will be sticky, scoop the dough in to an icing bag fitted with a Wilton 1M tip,(this tip I used to make these rose cookies). Carefully pipe roses from inside to out in circular pattern on to the baking tray, about not bigger then 2inches, leave 1inch in between each cookie as when baking cookies will expand.

When you have finished piping enough for the tray, put your tray into the refrigerator for at least 4hours to chill. So that when baking the cookies will hold its shape. Mine gave a little shape, I think that is because I capt only for 2hour’s I should have capt the tray for about 4hour’s or may be overnight. When you want to bake preheat your oven to 140C for about 7minutes. Use the third upper rack of your oven to bake these cookies for 15 to 20minutes. Mine took this time, different ovens may take a slight time difference, so check if your cookies are slightly golden on the sides, if so your done……………………enjoy!

Chocolate Cookies

Chocolate is the most favorite flavor at my home. My daughter will be always searching something to nibble. Something sweet, ya she is now seventeen but still my sweet baby girl..hehehe so I decided to bake some chocolate cookies. This recipe turned out so good that I wanted to share in my blog, happy baking and below is the recipe.

Ingredients:

1cup unsalted butter

3cups all purpose flour

1/2tsp baking soda

2/3cup granulated sugar

1/2cup brown sugar

2tbs strong coffee

2eggs

1tsp vanilla essence

1/2cup cocoa powder

pinch of salt

Method:

Sift flour, cocoa powder, salt & baking soda. Set aside. With your electric or hand mixer cream butter with granulated sugar and brown sugar until fluffy. Beat in eggs, coffee and vanilla, now add flour/cocoa powder/baking soda mixture 1/2cup at a time. Mix until all the flour is finished mixing. Now take the dough on a slightly floured working area (like your kitchen counter or a big bowl) knead the dough not much little bit until the dough turns in to one ball. Divide the dough in to three portions, wrap each portion in plastic wrap or put in a zip bag. Chill in refrigerator for 1/2 hour, roll each portion about 1/2cm thick (It is better if you can roll out cookie dough without much flour so what I do is spread a plastic wrap piece on to the working area then I put the cookie dough on the center, take another piece of plastic wrap and spread on top of the cookie dough then roll the dough and I don't have to use any flour at all) cut out shapes with your cookie cutters, place the cutout shapes in a baking tray lined with parchment paper. Bake cookies in a 160C preheated oven for about 10minutes. Cool completely before decorating..........................enjoy!

Marshmallows

I may be the first women to make Marshmallows in Maldives. Some may think why to make when it is available at the stores but for me making a confection at home gives more happiness than buying from a store. When we think broadly in Maldives everything is imported nothing is made other than fish cans so if something like a world war starts (I pray it never happens) but if something like this happens than we may run out of confections, than what to do? so If we know to make something we love to eat so much we don’t have to worry and wait until war finishes hehehe… ok enough of my silly writing back to recipe.

Ingredients:

2cups of sugar

11/2cups water

4tbs unflavored gelatin

2egg whites

1tbs glucose syrup

1tbs vanilla extract

1/3cups Corn flour

1/3cups icing sugar

2tbs vegetable oil or shortening

Equipment’s:

Candy thermometer

Large Stand mixer

13x9inch pan

One medium size deep sauce pan

One normal sauce pan

Aluminum foil

Method:

Mix corn flour and icing sugar in a bowl, Cover the pan with aluminum foil, rub oil or shortening on aluminum foil and give a generous sprinkle dusting of corn flour/icing sugar over the entire pan.

Divide water in two sauce pans equally, in the deep pan put sugar and glucose syrup.

In the normal saucepan put vanilla extract give a stir and sprinkle gelatin on top leave it aside so that gelatin will bloom. Put the egg whites in a large bowl of stand mixer and start whipping, actually this have to be done while sugar syrup is cooking but if you’re making marshmallows for the first time better do the work one by one. Even in hand mixer this can be done. Whip the egg whites until it holds firm peaks, stop mixer until sugar syrup is ready.

Start cooking the sugar mixture on low heat stirring until sugar is dissolved stop stirring and let the syrup come to a boil, insert the candy thermometer and let it boil until candy thermometer reads 260 degrees. This will take some time.

Start cooking the gelatin mixture and stir until gelatin is completely dissolved. Take away from flame set aside.

When candy thermometer reaches 260 degrees (hard-ball stage) take the candy thermometer out, switch off flame add the gelatin mixture give a stir. Now this mixture needs to be poured into the egg whites. If your sauce pan have a handle it will be easy to pour hot syrup otherwise pour the syrup in to a measuring cup or a pitcher or a jug so that it will be easy and safe to pour. If sugar syrup hits your skin it will create painful burns from experience I am telling so be very careful. Start the mixer low, from a side start pouring the syrup slowly. If you are using a hand mixture pour a little syrup from a side beat the mixture stop again pour some beat like this if you are using a hand mixer.

Once all the syrup is poured start the mixture on medium high. First the mixture will be runny, Keep on beating until the mixture holds its shape and opaque, about 5 to 10 minutes.

Oil a rubber spatula and scrap the Marshmallow in to the prepared pan.

Spread and smooth the marshmallow with the spatula.

Leave the Marshmallow to set over night or at least five hours.  When set dust a working area with a generous amount of corn flour/icing sugar mixture and on top of marshmallow also dust with this powder. 

Take the Marshmallow from the pan lifting the aluminum foil and flip Marshmallow on your working area, remove the aluminum foil.

Oil a sharp knife and cut the Marshmallow in to 1inch cubes.

Roll the cut squares in the corn flour/icing sugar mixture so that it will not stick to each other……………………………enjoy!

Note: I have put this recipe under kids fun label too but  kids cannot stay near while making marshmallows because if sugar syrup scatters it will create painful and serious burns. So just only to roll the cut marshmallows in sugar/flour mixture kids have to be allowed. To cook sugar syrup use a deep pan as sugar while cooking also scatters.

Dulce de lecher

My mum talks about her sister & my cousins cooking condensed milk inside burning charcoal stoves until it turns to toffee. When I heard this, I was very curious to know what really it is. What they do is leave an unopened condensed milk tin inside burning charcoal stove for hour's and when they take the tin sweetened milk will be changed to caramel like toffee and everyone eats it. Sometimes they put two to three tins. But one day a tin explored and condensed milk was all over badige (Kitchen). No idea how they have cleaned the milk any way now also at the islands some homes they keep the olden stoves made of cement which wood will be burnt for cooking. This way the food is tastier.

Dulce de lecher means "sweet from milk" made in lot of countries different ways. I searched internet how to make this. I was amazed to know that only from one product Dulce de lecher can be made that is a can of condensed milk. So in Maldives also since condensed milk was available Dulce de lecher was eaten, but the way milk has to be cooked is dangerous as it has mentioned that sometimes the tin bursts, but making two to three holes on top of the condensed milk can and filling a sauce pan up to one inch below the condensed milk can than cooking for 3 to 4 hours is safe. This is frustrating for me and the other way is in oven and even in microwave oven, but the easiest and safest way for me I have mentioned below. 

Ingredient

1 can Condensed Milk

Method: 

Empty condensed milk tin into a sauce pan start cooking on low flame. Stir constantly in between take the pan out from stove and stir scrap the areas turning to brown and mix mix, let it cool little bit again put on stove cook like this scrapping sides until the milk turns light brown. First you may feel that the milk is forming bits of caramel color, but don't worry keep on stirring and in the end all milk will be in same color. Be very careful as the milk may burn. When the milk gets cool enough you to touch. You can add to your icings and cakes or oil your hands and form in to candy balls and wrap in parchment paper.................................enjoy! 

Note: Dulce de lecher is used to ice and to make cakes, as spreads on toasts, to make candies and confectioneries or just to eat as a candy.

Meringue kisses

I love to bake these cookies as these are the cutest & most delicious cookies to make. The crunchy & marshmellowycentre just love it. I made these cookies for my Nephew's birthday party, the kids & the parents loved it. Some capt on asking me what it is & whether these cookies were made from ice cream.

 Ingredients:

2egg whites

1/2cup super fine sugar

Pinch of Cream of Tatar

1/2tsp vanilla essence 

Method:

Preheat the oven to 120 C. Line a baking tray with parchment paper or greased paper, set aside Beat egg whites with Cream of Tatar until very stiff or stiff peaks. Add 1 tbs of sugar at a time and beat until thick and glossy, add vanilla mix well. If you want color, add the amount of color and fold gently to corporate. Transfer the meringue mixture into a piping bag or a plastic zip bag and pipe on the parchment lined tray as small circles or you can drop heaped spoon on the tray. Bake in the preheated oven for 35 to 30 minutes. After baking, leave the tray inside the oven for the meringues to dry for 1 hour. After baking meringues can be taken easily from the tray. You can keep meringues in an air tight container for weeks...........enjoy!