NUTELLA FILLED COOKIES

 NUTELLA FILLED COOKIE

Nutella Stuffed Chocolate Chip Cookies are melt in mouth cookies which are crispy on the outside, soft and gooey inside filled with nutella plus additional hint of salt in every single bite which will totally make you go crazy over these cookies. Cookies are not only easy to make but tastes delicious too.

Ingredients

1/2 cup Melted Butter

1/2 cup Brown sugar

1 tbsp White sugar

1 tsp Vanilla extract

2 tbsp milk (more if required, we add 1 tbsp at a time)

1/2 tsp Baking soda

1/4 tsp Salt

1+1/4 cup All purpose flour

1 cup Semi sweet chocolate chips

6 to 8 tbsp Hazelnut Nutella Spread, chilled in refrigerator

Recipe:

1. Start with scooping 1 tsp of Nutella on a butter paper and spreading it well. Put it into the freezer until we are ready to use them (Put as as many as tsp as you’d want to bake your cookies).
2. Now, in a mixing bowl, add salt, brown and white sugar. Give it a mix.
3. Add butter and whisk it. To this add 2 tbsp milk and vanilla essence. Mix everything.
4. To this mixture, sieve maida and baking soda.
5. Add chocolate chunks to it and incorporate everything in.
6. Make it into a dough.
7. Keep it in the freezer for around 30 minutes.
8. Preheat the oven to 220C.
9. Take about 1 1/2 to 2 tbsp of dough and shape them into ball. Flatten it into the palm of your hand.
10. Now add frozen nutella in the middle and fold the dough around it. Now re-roll it again into ball. This need not be perfect ball.
11. Place the dough balls on baking sheet lined with parchment paper 2 inches apart and very gently press them.
12. Bake for 10 to 12 minutes or till the edges of cookie becomes golden brown. The time may vary depending on the oven and the thickness of your cookies.
13. Take them out of the oven. The cookies may look undone but they will continue to cook as they are out of the oven.
14. Let it continue to cool for 2 to 5 minutes before transferring it to cooling rack.

Nutella Filled Chocolate Chip Cookies are ready. Serve and enjoy.

Enjoy and keep showering your love.

MANGO FROOTI

MANGO FROOTI

An easy and refreshing summer drink beverage made with raw and ripe mangoes. It is a popular mango drink typically sold in a confectionery store, but it can also be easily made at home with desired mango fruit. It easily lasts for a week and hence can be made well ahead in advance and served for breakfast or an evening drink.

Ingredients:

2 cup ripened mango, chopped

1/2 cup raw mango, chopped

1/2 cup sugar (add more if your mangoes are sour)
6 cups water

Recipe:

1. Firstly, in a large kadai take 2 cup ripened mango, 1/2 cup raw mango and 1/2 cup sugar.
2. To this, add 2 cup water and stir well.
3. Cover and bring it to a boil for 10 minutes or until mangoes soften.
4. Drain off the mango and blend to smooth paste.
5. Sieve the pulp in a large mixing bowl making sure there is no residue.
6. Add 4 cup water and mix adjusting the consistency as required.

Finally, refrigerate the mango frotti and enjoy chilled for a week.

Enjoy and keep showering your love.

CINNAMON ROLLS

 CINNAMON ROLLS

Cinnamon roll is a sweet roll served commonly in Northern Europe and North America. These easy cinnamon rolls are perfect for yeast beginners. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. They have a wonderfully soft and tender crumb and are filled with a mixture of ground cinnamon, brown sugar, and butter. Although you may be able to buy these gorgeous yeast buns, nothing compares to the smiles you get when your family wakes up to the lovely smell of these baking in the oven. 

Ingredients:

1 cup + 1 tbsp milk

1 tbsp raw or regular sugar

2 tsp instant yeast

3 cups plain flour

1/4th tsp salt

3 tbsp butter, melted

For the filling:

1/4 cup brown sugar

1/4 cup regular sugar

1 tbsp cinnamon powder

1/4 cup butter

For the glaze:

2 tbsp butter (soft)

1 cup icing or confectioner’s sugar

1/2 tsp vanilla extract

1 to 2 tbsp hot water/milk

Recipe:

1. In a small saucepan add the sugar into the milk and heat until the sugar melts. After the temperature is lukewarm sprinkle the yeast over the milk and allow to rest for about 10 minutes or until the yeast starts to froth and bubble on top of the bowl.
2. In a large bowl, put in the flour and salt and mix well. Add in the melted butter and the milk mixture and mix until the dough comes together.
3. *If kneading the dough by hand, transfer the dough onto a clean platform and knead for about 8 minutes using the heel of your palm to stretch and massage the dough.
4. After the dough is kneaded, place the dough in a large bowl keeping in mind that it will double in size, smear the dough with a flavourless oil or melted butter and allow it to rest for an hour or two until the dough doubles in size.
5. After the dough is double in size, punch the dough with your fist and knock out all the air trapped inside the dough.
6. Transfer the dough onto a clean counter top, sprinkle with flour and spread the dough with your hands or with the help of a rolling pin into a rectangle.
7. The filling: In a bowl, mix in both the sugars and the cinnamon powder together until well combined.
8. Spread the butter over the rectangle, leaving a little space on the sides. Sprinkle the cinnamon sugar all over and spread evenly.
9. Carefully roll the dough from one end to the other making a nice roll. Towards the end, seal the edges with a little water and pinch the dough together until well sealed.
10. With the help of a knife make a light mark in the centre of the roll. Then mark again in the centre and go on dividing equally until you get 10 rolls. Cut the rolls.
11. Place the rolls in a tray or pan and allow to rest for about 30 minutes until the dough rises again.
12. Brush the top of the rolls with melted butter and bake in a oven at 220C for 25 to 30 minutes or until golden brown on top.
13. After the rolls are out of the oven transfer them onto a cooling rack.
14. The glaze: In a bowl put in the soft butter and mix in the sugar and vanilla extract. Mix in a tbsp of hot water/milk and add a little more until you get a thick pouring consistency.

Spoon the glaze over warm or cool rolls.

Enjoy and keep showering your love.