Chocolate Caramel Cookie Bars

Chocolate,considered the food for Gods in the olden times is relished by all,young and old today.A favourite among the kids is Chocolate Caramel Cookie Bars.Once tasted,it will always be remembered. Once you've made it,it will be hard to keep your kids out of its reach !


Here's how you can relish the extremely delicious Chocolate Caramel Cookie Bars:



What you need:

To make the upper crust:

* 9 tbsp of unsalted butter at room temperature.
* 1 1/2 cups of all purpose flour
* 1/4 cup light brown sugar
* 1/4 tsp table salt

To prepare chocolate caramel:

* 2 cups of chopped milk chocolate
* 1 1/2 cups of granulated or crumbled sugar
* 1 cup heavy cream
* 1 tbsp sea salt
* 1/2 tbsp table salt
* 1/4 cup water
* 6 tbsp unsalted butter


How to make:

* Preheat oven upto 350 degrees
* Place a nine inch square baking pan with butter parchment, leaving an overhang on all sides.
* Beat butter and brown sugar for about three minutes until it becomes pale and fluffy.
* Add flour,table salt and mix it with the above mixture.
* Press dough evenly into pan, and bake for about 30 minutes until it become light brown.
* To make the chocolate caramel,place the chocolate in a medium bowl.
* Heat the crumbled sugar and water in a saucepan over heat which is medium high.
* Remember to keep scraping the sides of the pan to prevent sugar crystals from forming on it.
* Repeat the process for 10-12 minutes.
* Remove from heat and add butter,cream and table salt
* Bring this mixture to a boil.Stir it until it becomes smooth.
* Pour over chocolate and let it stay for 2 minutes.
* Stir to blend everything together.Let it stand for 10 minutes.
* Pour the above mixture over the crust.Refrigerate for over 4 hours (or overnight).
* Cut the edges of the crust.
* Lift parchment to remove the bar from pan
* Sprinkle sea salt
* Trim edges and cut into 16 pcs
* Bars can be kept under refrigeration for upto 3 days.

Read more about your favourite desserts.

Peach soup with coconut milk

Ingredients

4 cloves garlic
1 tbsp olive oil
21/4 cups of peaches- peeled and chooped
1/2 cup chopped onion
1 tbsp curry power
1/8 tbsp ground turmeric
1/4 cup brown suger
1/4 cup chardonnay wine
1 cup vegetable broth
1/2 cup coconut milk
Salt and black pepper according to taste



Preparation

Roast clove garlic on a baking sheet for 30 min (till golden color comes but not burnt) Add oil in pan , get heated properly Add onion and peaches, till they get soft Add curry powder, garlic and turmeric for few minutes on medium heat, for half an hour Put chardonny wine and vegetable broth and stir it properly Remove the heat and pour the soup in food processer and strain through fine sieve Add salt and black pepper

Serve it hot

Padwal dalimbi

Padwal Dalimbi is snake guard cooked with spices, garnished with coconut, coriander and pulses.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: four

What you need:

* 200 grams dalimbi beans (white beans),sprouted
* 250 gram snake guard
* 50 ml vegetable oil
* 5 grams mustard seeds
* 5 grams cumin seeds
* 2 fresh green chillies, chopped
* 5 grams asafoetida
* 5 grams turmeric powder
* 3 spring curry leaves
* 40 grams jaggery
* 4 amsul (dried kokum)
* Salt to taste
* 25 grams fresh coconut, grated
* 10 grams coriander leaves, chopped






How to make:

* Peel the sprouted beans and cut the snake guard into semi-circular slices.
* In a pan, heat the oil. Add the mustard seeds, cumin seeds and green chillies for slight tempering.
* Add the asafetida, turmeric powder and curry leaves. Add the beans and snake guard slices.
* Add water and cook over medium heat.
* Add jaggery, amsul and salt and mix well.
* Finish by adding fresh grated coconut and chopped coriander leaves.

Halloween Cupcakes

A cupcake or fairy cake is a small cake designed to serve one person, frequently baked in a small, thin paper cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

Halloween is the time when people put their best "horror face".So,you put your best recipe forward and delight everyone with these Halloween cupcakes !




What you need:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup reduced-fat sour cream

How to Make:

• Preheat oven to 350 degrees.
• Place a standard muffin tin with butter paper liners
• Take a bowl,mix together flour,baking powder and salt.
• Set aside
• beat butter and sugar until light and fluffy, about 5 minutes in an electric mixer
• Beat in eggs, one at a time, until combined. Beat in vanilla.
• Slowly beat flour mixture and sour cream in alternating batches,beginning and ending with flour.
• Pour the batter evenly in the cups.
• Bake until toothpick inserted in the cupcake comes out clean and the top springy to touch.
• Bake for 20-25 minutes
• let the muffins cool for 10 minutes and take out the covers(optional)
• Decorate the cupcakes with frosting
• Enjoy Halloween muffins.

Tangy Coleslaw with Baked Corn Dogs

This tangy side dish can be served with almost any snack.However it tastes absolutely delicious with Baked Corn Dogs.Here's how you can enjoy Tangy coleslaw and Baked Corn Dog




Tangy Coleslaw:

What you need:

• 1/3 cup reduced-fat sour cream
• 1/3 cup light mayonnaise
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 bag (16 ounces) coleslaw mix
• 3 spring onions, green parts only, thinly sliced crosswise

How to make:

• Take a large bowl
• Mix together,sour cream,mayonnaise, mustard and lemon juice
• season with salt and pepper.
• Add to it,coleslaw mix and half of the spring onions
• Toss the mixture
• Serve promptly
• Sprinkle the remaining spring onions.
• The mixture can be kept refrigerated up to one day

Baked Corn Dog:

What you need:

• 1 1/2 cups all-purpose flour (spooned and leveled) and some for sprinkling on sausages
• 2 teaspoons baking powder
• 2/3 cup yellow cornmeal
• 2 teaspoons sugar
• 2/3 cup milk
• 2 teaspoons vegetable oil
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 4 precooked smoked chicken sausages (13 ounces total)
• Ketchup and mustard, for serving (optional)

How to make:

• Preheat the oven to 375 degrees.
• In a medium bowl,mix together flour,cornmeal,sugar,baking powder,1/2 tsp salt,1/4 tsp pepper
• Make a well in the center
• Add milk,eggs and oil in the well
• Mix until combined
• Insert an ice pop stick to each of the sausages,leaving 1 1/2 inch of the stick
• Sprinkle flour,tap off extra
• Using the stick,rotate each sausage in the mixture to cover it
• Line a baking sheet with butter paper
• Place the sausages on the sheet and bake for 5 minutes
• Apply more butter on the sausages.
• Bake until golden, for 20 minutes
• Serve hot and enjoy it with Tangy coleslaw

Coriander Rava Idli

A staple to the south Indians,Idlis are now relished everywhere in the country as an evening snack.There are some things that should remain unchanged but this new version of idlis will surely appeal to your taste buds.




Here's how you can relish idli with a twist.

What you need:

• 2 cups Rava
• 2 cups Butter Milk
• 2 finally chopped Green chillies
• 1 finely chopped onion
• 3 tbsp oil
• 1 tbsp Ghee
• 1 cup finely chopped coriander leaves
• 2 tbsp curry leaves
• 1 1/2 tsp salt
• 1 tsp bengal gram
• 10 cashews
• 1/4 tsp mustard seeds

How to make:

• In a medium saucepan, roast Rava with 1/2 a spoon ghee
• Mix the rava with sour buttermilk
• keep stirring so that no lumps are formed
• Fry bengal gram and mustard seeds in a fry pan
• Add onions,chillies,coriander and curry leaves
• keep frying the mixture for 2-3 mins .
• Place cashews fried in ghee on the idli plate
• Pour the rava mixture on well oiled idli plates.
• Serve hot

Enjoy your Coriander idli with some coconut chutney on the side and make your evening a delightful one.