Espresso Chocolate Shortbread Cookies

Espresso Chocolate Shortbread Cookies

Espresso Shortbread Cookies

Christmas is almost here. Are you gearing up to whip up some baked goodies for family and friends this holiday season? I thought I will share a couple of cookie and cake recipes for the benefit of those looking out for Christmas baking recipes. I will start with a simple yet addictive shortbread cookie that I have made from Dorie Greenspan’s baking book “Baking: From my home to yours”. It has chocolate and coffee in it. Can one go wrong with this match made in heaven? Yes, espresso chocolate shortbread cookies get extra points for having coffee that makes a perfect balance with chocolate.

Shortbread cookie dough refrigerated ~ Shortbread cookies ready for baking

The flavor of coffee in the shortbread deepens after a day or two. One of the best cookies I have had in a long time and and there is nothing I would suggest changing about this recipe, except, include a dash of salt and increase the amount of powdered sugar slightly. The cookies might appear underbaked as they do not change too much color, so do not overbake as the texture of the shortbread will be affected. You want a delicate soft texture. Look at the underside of the baked cookie and if it has a nice golden shade, its done.

Espresso Chocolate Shortbread Cookies

Dorie Greenspan’s espresso chocolate shortbread cookie recipe is a winner and should make it to your list of Christmas baking gift ideas. They are addictive and taste great with a cup of coffee.

Espresso Chocolate Shortbread Cookies Recipe

Prep time: 30 min

Cook time: 20 min

Yield: 24

Main Ingredients: flour butter espresso

Ingredients

• Instant coffee powder - 1 1/2 tsps (I used Indian brand) OR 1 tbsp instant espresso powder
• Boiling water - 1 tbsp
• Butter - 1 cup, unsalted, softened and at room temperature
• Confectioners' sugar - 3/4 cup (original recipe calls for 2/3 cup) powdered sugar
• Vanilla extract - 1/2 tsp
• All purpose flour - 2 cups (I used maida)
• Mini chocolate chips - 3/4 cup OR finely chopped bittersweet chocolate
• Salt - 1/4 tsp (not in the original recipe)

Method

1. In a small bowl, mix the hot boiling water with instant coffee powder. Mix well and set aside to cool.
2. In a large bowl, beat the butter and powdered sugar for 3 minutes or until the mixture is smooth. Add vanilla extract and espresso mixture and beat till well combined.
3. Add the flour and on low speed beat till there is no trace of flour. Do not over mix it. Using a spatula, fold in the mini chocolate chips.
4. Transfer the soft dough to a large zipper-lock bag. Place the bag on your work surface and do not seal the bag. Take a rolling pin and roll the dough into a large rectangle (9"X10 1/2") thats 1/4" thick. Seal the bag while pressing out as much air as possible and refrigerate the dough for at least 2 hrs or for up to 2 days.
5. Preheat oven to 160C and place the rack in the middle of the oven. Line two baking sheets with parchment or aluminum foil.
6. Remove the zipper lock bag from the fridge and place on a cutting board and slit it open. Turn the firm dough out onto the board and cut out any shape of your choice using a cookie cutter or use a knife to cut into squares. Transfer the unbaked cookies to the baking sheets and bake them for 20 mts The shortbreads will not change much color and will appear pale. Transfer the cookies to a cooking rack and bring them to room temperature before serving.

Tips

• You can dust the cookies with powdered sugar while the cookies are warm.
• Dorie says that the cookies can be packed airtight and kept at room temperature for 2 days or frozen upto 2 months. If freezing, do not dust them with confectioners' sugar which gets gloopy in the freezer.
• Dorie suggests to carefully prick each cookie twice with a fork, gently pushing the tines through the cookies until they hit the sheet. I omit this step.

Espresso chocolate shortbread cookies recipe is an easy to make shortbread that can be as part of your Christamas baking gift ideas. Best shortbread recipe!

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Eggless Fruit Cake

Eggless Fruit Cake ~ Christmas fruit cake without eggs

Eggless Fruit Cake

There are numerous requests for an eggless fruit cake recipe to bake this Christmas. So, here I have for you a hassle free, egg free and flavorsome fruit cake recipe that you are going to love. I call it hassle free because you do not have to make caramel syrup like the authentic Indian fruit cake recipe and since there are no eggs, there is no whipping work. The only preparation work to be done is grinding your own spices and soaking the dry fruits and nuts in rum and wine. And I must mention that this preparation work makes all the difference to the overall cake flavor. 

Basically, I worked around the eggless cake recipe with curd that is a popular recipe from my blog and came upon today’s eggless fruit cake recipe. Instead of powdered sugar, I used dark brown sugar which gave the fruit cake a dark golden shade. A moist and rum soaked fruit laden eggless cake that everyone is sure enjoy over the holiday season.

The below image is a fruit cake that uses eggs. I have already blogged the authentic christmas fruit cake recipe that uses eggs and caramel syrup.

Rum soaked dry fruits ~ Fruit cake using eggs

Preparing dried fruits: I prepared the dried fruits a month ahead before baking. Finally chop all the dried fruits and nuts, add the spice powders and soak in enough dark rum and red wine in a large jar such that half of the jar is filled. There should be enough room in the jar once the fruits and rum are added, as they will almost double in size. Secure the cap tight and keep away for at least a minimum of 24 hours. You can make this a year ahead, 2-3 months ahead or even a week before baking the cake. Do shake the jar once in a while. Longer the fruits steep, better the flavor.

Fruit cake without eggs

Eggless Fruit Cake Recipe

Prep time: 15 min

Cook time: 40 min

Yield: 12

Main Ingredients: dry fruits flour

Ingredients

• All purpose flour - 1 1/2 cups (maida)
• Yogurt - 1 cup (curd)
• Dark brown sugar - 1 cup
• Baking powder - 1 1/4 tsp
• Baking soda - 3/4 tsp (1/2 tsp + 1/4 tsp divided)
• Hot water - 2 tbsps
• Vegetable oil - 1/3 cup
• Vinegar - 1 tbsp
• Vanilla essence - 1 tsp
• Shah jeera powder - 1/4 tsp
• Cinnamon powder - small pinch
• Dry ginger powder - 1/4 tsp
• Clove powder - 1/4 tsp
• Nutmeg powder - small pinch
• Lemon zest - 1/2 tsp
• To prepare rum soaked dry fruits and nuts:
• Dry fruits and nuts - 1 1/2 to 2 cups (tutti frutti, dried currants, figs, dates, candied lemon & orange peel, golden raisins, preserved cherries, cashewnuts and almonds)
• 1/2 tsp nutmeg pwd
• 1/2 tsp cinnamon powder
• 1/2 tsp clove pwd
• 3/4 cup dark rum
• 1/2 cup red wine

Method

1. Preheat oven to 160 C. Grease and line the bottom and sides a loaf tin with parchment paper. Set aside.
2. Sieve the flour with shah jeera powder, cinnamon powder, ginger powder, clove powder and nutmeg powder and keep aside.
3. In a bowl, add room temperature yogurt and dark brown sugar and beat till the sugar is almost dissolved. Add baking powder, 1/2 tsp baking soda and vinegar and mix. Leave aside for 5 mts and you will find that bubbles/fizz appear on the top.
4. Add the vegetable oil, vanilla essence and lemon zest and mix well. Slowly fold in the flour without over mixing. Fold the flour into the batter till it is incorporated.
5. Sprinkle 2 tbsps flour over the rum soaked dry fruits and fold them into the batter lightly.
6. Just before pouring the batter into the loaf tin, dissolve 1/4 tsp baking soda in 2 tbsps hot water and pour this mixture over the cake batter and fold it in with a light hand. Do not overmix or over beat.
7. Immediately pour the batter into the prepared loaf tin and bake at 160 C for 40 to 45 mts or till done.
8. Remove from oven and cool on wire rack for 20 mts and remove from loaf tin. Bring the cake to room temperature and slice.

Tips

• Instead of soaking the fruits in alchohol, you can soak them in grape juice or orange juice and refrigerate the bottle.
• Best to soak dry fruits/nuts at least a year in advance OR 3 months OR at least one month OR a minimum of 3 days.
• You can use lemon juice instead of vinegar.

This Christmas try an ultimate eggless fruit cake. A rich, moist, rum soaked dry fruits laden fruit cake without eggs. A no fail, easy eggless cake recipe!

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Fruit and Nut Shortbread Cookies

Fruit and Nut Shortbread ~ Easy Cookies for Christmas

Fruit and Nut Shortbread

My Christmas baking experience is getting exciting and I love the aroma that fills my home during my baking sessions. My current obsession is shortbread and my most favorite to date are fruit and nut shortbread cookies. The most easy cookies to make – just slice and bake. The good thing about this shortbread recipe is its versatility where you can play around with different flavors and add ons like dried fruits, nuts, zest orespresso. The addition of dried fruits like raisins, dried cranberries and nuts like pistachio or almonds accentuate the classic shortbread flavor and take it to a whole new level. And do you know the best part of this shortbread recipe? It is eggless and you can freeze the unbaked log of shortbread dough and bake in a jiffy when friends drop by.

Frozen shortbread cookie dough ~ Sliced cookie dough ready to be baked

The fruit and nut shortbread cookies are light, delicate and buttery with a slight crunch. The shortbread has the right amount of sweetness, subtly spiced with cardamom and a fragrant zing of lemon-y zest. They make for a perfect accompaniment with a cup of tea or coffee or just serve them as a dessert. I highly recommend you bake this classic holiday eggless cookie to gift your family and friends this Christmas.

Fruit and Nut Shortbread Cookies

Fruit and Nut Shortbread Cookies Recipe

Prep time: 20 min

Cook time: 15 min

Yield: 15

Main Ingredients: flour dried fruits and nuts

Ingredients

• All purpose flour - 1 cup
• Cornflour - 2 tbsps
• Butter - 1/2 cup, room temperature, softened
• Powdered sugar - 1/2 cup (can reduce slightly for a less sweeter taste)
• Salt - pinch
• Vanilla extract - 1/2 tsp
• Cardamom powder - 1/4 tsp (OR clove powder)
• Lemon zest - 1/4 tsp (optional)
• Dried fruits and nuts - 1/4 cup each of finely chopped raisins, dried cranberries, pistachios, almonds

Method

1. In a bowl, add the softened butter, powdered sugar and salt and beat till light and fluffy. Add vanilla extract, cardamom powder and lemon zest and mix well.
2. Add the flour and cornflour and mix to make a soft dough. Add the finely chopped dried fruits and nuts and mix well.
3. Place a 15" by 15" square plastic wrap on the work surface. Place the soft dough on it and shape it into a log as shown in the image above. Wrap the log with plastic wrap and seal the ends. Again wrap it in aluminum foil and freeze for an hour or until it hardens.
4. At the time of baking, pre heat oven to 160 C and remove the dough from the freezer. Unwrap and slice the dough into 1/4" slices and place them on a parchment paper or aluminum foil lined baking sheet. Place them at least an inch apart as they expand on baking.
5. Place baking sheet in the middle rack of the oven and bake for 13-15 mts or until lightly browned around the edges. Remove from the oven and cool on a wire rack.

Tips

• You can add any dried fruits and nuts of your choice.
• The shortbread will be soft on touch after baking and will harden once it is out of the oven and cools down.
• Check from 12 mts onwards as the temperature differs from oven to oven. Sometimes it could take upto 17 to 20 mts to bake.

Fruit and nut shorbread is one of the easy cookies to make this festive season. This eggless Christmas recipe calls for dried fruits, nuts, flour & butter

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Chocolate Salami

Chocolate Salami Recipe ~ Quick no bake recipes for kids this Christmas

Chocolate Salami ~ No bake dessert for kids

Are you looking for some quick no bake recipes for kids this holiday season? A perfect holiday dessert that fits the bill is an Italian chocolate log that resesmbles a salami (a hard cured Italian sausage). Chocolate Salami recipe is one of the easiest desserts to put together with the least effort. This no bake dessert recipe is popular in Russia, the Balkans and across Europe especially Italy and Portugal. The authentic version uses eggs, butter, biscuits, sugar and cocoa powder and is prepared during festive times like Easter and Christmas.

Chocolate salami mixture rolled into a log ~ Set chocolate salami being sliced

I have prepared an eggless version and adapted Giada’s chocolate salami recipe which is a winner. There are numerous variations of this popular dessert and the add ons can include assorted nuts like pistachio, almonds and walnuts and dried fruits of your choice. I used homemade rum soaked dried fruits and nuts. It can be served with tea or coffee or as an after dinner dessert which makes for a sweet ending to any festive celebration. I would rate chocolate salami as one of the best Christmas dessert recipes!

Chocolate Salami Recipe

Prep time: 15 min

Cook time: 10 min

Yield: 15

Main Ingredients: biscuits chocolate

Ingredients

• Marie Biscuits - 200 gms (OR biscotti/shortbread/any biscuit of your choice)
• Butter - 6 tbsps
• Dark Chocolate - 1 1/3 cups, chopped
• Powdered sugar - 1/2 cup
• Toasted nuts of your choice (chopped) OR Rum soaked dried fruits and nuts - 1 cup (I used rum soaked dried fruits and nuts)
• Orange zest - 1 tsp (optional)

Method

1. In bowl, break the biscuits into small pieces. Do not powder them. Add the rum soaked dried fruits and nuts OR chopped nuts of your choice and mix with the broken biscuits. Set aside.
2. Place the butter in a stainless steel or heat proof bowl and place this bowl over a pot of simmering water (double boiler). Allow the butter to melt. Add the chopped dark chocolate and allow the chocolate to melt. Stir to mix well. Once the chocolate melts, add the powdered sugar and mix well. Turn off flame and allow this mixture to cool a bit.
3. Add the chopped biscuits and nuts mixture to the butter-chocolate mixture and mix well. Cover the bowl with plastic wrap and place in fridge for 15 mt to 20 mts till it lightly hardens but moldable.
4. On the work surface, place a layer of cling film/plastic wrap. Place the chocolate biscuit mixture in the center and shape into a log. With the help of the cling film to shape the mixture into a log.
5. Tightly wrap the log similar to a 'salami' (italian sausage) shape. Twist the ends and tie the ends in a knot. Place in the fridge for at least 3 to 4 hours or overnight.
6. Once it is set, remove from fridge. Allow to sit at room temperature for 10-15 mts. Unwrap the cling film and dust with powdered sugar. (I did not follow this step).
7. Cut into 1/2" slices and serve.

Tips

• You can use chopped walnuts, pistachios or almonds.
• When preparing for kids, avoid rum soaked dried fruits and nuts.
• You can add 1 tsp instant coffee powder to the butter chocolate mixture and mix well.
• Chocolate Salami can be frozen for a few weeks. When you want to serve the salami, remove from freezer and place in fridge the earlier night.
• If you are in a hurry, place the log in the freezer for an hour or till it hardens and then remove, unwrap, slice and serve.

Chocolate Salami recipe is one of those easy, quick no bake recipes for kids. An Italian dessert made with biscuits, chocolate & nuts for Christmas gifting.

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Cinnamon Rolls Recipe

Cinnamon Rolls Recipe

Cinnamon Rolls

My most favorite festive season is here and nothing beats the warm baking aroma that whiffs through my home on a cold winter morning!  Wishing all my dear readers who are celebrating, a blessed Christmas and happy holidays! I have been baking away a good part of the morning and our Christmas breakfast menu included gooey cinnamon rolls, savory muffins with peas and corn, smoked barbeque sausages and stuffed omelette. I enjoyed baking this particular cinnamon rolls recipe that I have adapted from the Pioneer Woman’s food blog. What I love about this recipe is its simplicity, it is eggless, requires only one rise and unbelievably delicious. Warm, fluffy, gooey and super soft buns bursting with aromatic cinnamon flavor!

Cinnamon rolls from scratch ~ Step by step

This ultimate Christmas breakfast did not take me long to bring together as it does not require a lot of preparation. The dough/rolls can be made in advance and refrigerated overnight so that its a breeze to bake the next day morning. Do use a string or dental floss to cut the rolls. You can increase the amount of sugar in your filling to 1 cup if you like your rolls on the sweeter side. The next time I bake them, I will use brown sugar for the filling and flavor the glaze with coffee. Do try this perfect holiday breakfast that is sure to win the hearts of your family and friends.

Eggless Cinnamon Rolls

Cinnamon Rolls Recipe Recipe

Prep time: 60 min

Cook time: 15 min

Yield: 16

Main Ingredients: flour cinnamon

Ingredients

• Milk - 2 cups, approx
• Vegetable oil - 1/2 cup OR melted butter
• Sugar - 1/2 cup
• Active dry yeast - 2 1/4 tsp
• Maida - 4 cups + 1/2 cup to 3/4 cup extra
• Baking powder - 1/2 tsp
• Baking soda - 1/2 tsp
• Salt - 1/2 tbsp
• For filling:
• Butter - 1/2 cup, melted (approx)
• Sugar - 3/4 cup (fine granulated sugar)
• Cinnamon powder - 2 1/2 - 3 tbsps
• For Icing/Glaze:
• Powdered sugar - 1 cup
• Vanilla extract - 1/2 tsp
• Whole milk - 2 tbsps

Method

1. In a large wide stainless steel bowl, add milk, oil and sugar and heat on medium flame for 2 to 3 mts till hot on touch. Turn off flame and allow to cool to luke warm. Sprinkle yeast over this milk mixture and allow to sit for 2 mts.
2. Add 4 cups of flour to the yeast mixture bowl and stir until just combined and cover with a kitchen towel. Set aside in a warm area of your kitchen for at least an hour.
3. After one hour, remove the kitchen towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Mix thoroughly and and add a little more flour if necessary. Now the dough is ready to prepare rolls.
4. Preheat the oven to 190 C. To prepare the rolls, dust your work surface with a generous amount of flour and roll the dough into a large thick rectangle, approx 30" X10" in size. Refer the picture above.
5. To prepare the filling, pour 3/4 cup of melted butter over the surface of the dough and use your fingers to smear the butter all over. Sprinkle cinnamon powder all over followed by 3/4 cup of sugar.
6. Now, slowly roll the rectangle tightly towards you using both hands. Roll tight and its alright if the filling oozes. Pinch the ends of the log.
7. Use a string or dental floss to cut 1 1/2" slices off the log. Grease a round or square cake pan and place the slices, being careful not to overcrowd since they will rise. Cover with a kitchen cloth and allow to sit for 20 mts.
8. Remove the kitchen towel and bake the rolls for 15 to 18 mts or until golden brown. Do not over brown them.
9. While the rolls are baking, make the icing. In a bowl, add the powdered sugar, vanilla extract and milk and mix together until smooth. You may replace the milk with cream or coffee. For a thicker glaze, you can add more powdered sugar.
10. Once the rolls have baked, remove the pan from the oven and immediately drizzle icing over the top and all around the edges. Serve warm.

Tips

• After Step 4, you can use the dough right away, or refrigerate for up to 2-3 days, punching down the dough if it rises to the top of the bowl.
• You can use skimmed milk or whole milk to prepare dough.
• Just before serving, drizzle the cinnamon rolls with glaze.
• String or dental floss works best to cut the rolls into smooth slices.
• I have used an 8" round cake pan and 8"X8" square cake pan.

Learn how to make Cinnamon rolls recipe with yeast. For Christmas breakfast, I baked an easy to make eggless cinnamon roll recipe that is soft and tasty.

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Rabri Recipe

Rabri Recipe ~ Easy sweet recipes of India

Rabri aka Rabdi is a classic, traditional Indian sweet. A rich dessert that is a mixture of thickened creamy milk and bits of malai (top of milk) that is lightly sweetened with sugar and flavored with saffron and cardamom powder. The making of authentic rabri recipe is a laborious process that requires cooking full fat milk over a slow flame till it reduces to a thick mixture. The key to a rich and creamy Rabri lies in the quality of milk used and simmering the milk over low flame. Always use full cream milk while making Rabdi.

Rabri (Rabdi)

My family relishes chilled creamy Rabdi served over a dollop of ice cream. Yes, you heard right. It is one of the most awesome food combination you can think of. Another favorite of mine is mixed fruit rabri which is super simple to put together especially when you have a party at home. Just chop fruits like apple, pomegranate, grapes, strawberry into bite sized pieces, place them in a bowl, top them with chilled rabri and chopped nuts of your choice and you have a heavenly dessert. Rabri can be served both warm or cold. It is also served with Jalebi, Gulab jamun, Shahi Tukda and Malpua.

I hope you make this indulgent easy to make sweet to celebrate Holi. 

Rabri Recipe Recipe

Prep time: 5 min

Cook time: 120 min

Yield: 8

Main Ingredients: milk

Ingredients

• Full cream milk - 2 lts
• Sugar - 1/4 cup (for a sweeter taste you add another 1 to 2 tbsps)
• Cardamom powder - 1/2 tsp
• Saffron - 7-8 strands (soaked in 2 tbsps of warm milk)
• Pistachios - fistful
• Almonds - 7-8, blanched and peeled
• Kewra essence or Rose water - few drops (optional)

Method

1. Sliver the blanched almonds, chop the pistachios and set aside.
2. Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and allow to simmer. Every 3 to 4 mts, push the top layer of malai (top of milk) that forms on the top towards the sides of the vessel. Continue to do this till the milk is reduced to less than half of the original quantity.
3. Keep scraping the sides of the vessel and combine it with the thickening milk.
4. After almost 1 1/2 hours, the milk would have reduced considerably to a thick mass. Add sugar and half of the chopped nuts and mix. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity. Add cardamom powder, rose water and saffron and mix well.
5. Turn off flame and allow to come to room temperature. Remove to a serving bowl. Garnish with the remaining chopped nuts and saffron strands.
6. Ladle into serving bowls and serve warm. You can even chill the rabdi and serve it chilled.

Tips

• Do not keep stirring the milk constantly. Stir only at intervals to ensure that the milk does not burn. It is advised to use heavy bottomed vessel so that the contents do not burn.
• To speeden up the process, you can cook over medium flame.
• You can flavor with nutmeg powder instead of cardamom.
• Left over rabri can be stored in the fridge for 3 to 4 days or frozen for a few weeks.

Rabri recipe, a rich dessert and one of the easy sweet recipes to make for Holi festival or Diwali. Use full cream milk, nuts and saffron for a rich flavor.

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