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Cookie for Every Senses

 

Chocolate chip cookies 

 

This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! everyone who tries them agrees they’re out-of-this-world delicious!

 

INGREDIENTS

 

Chocolate chip = 6 tbsp

Plain flour(maida) = 1 cup

Baking powder = 1 tsp

Baking soda = ½ tsp

powdered sugar = 6 ½  tbsp

Soft butter = 5 tbsp

Vanilla essence = ½ tsp

Milk = 1 tbsp

 

INSTRUCTIONS

 

  1. Combine the plain flour, baking powder, and baking soda in a bowl and mix well. Keep aside

  2. Combine powdered sugar and soft butter in a big bowl and whisk well till the mixture turns smooth and no lumps remain

  3. Add the vanilla essence, milk and chocolate chips and mix well

  4. Add the plain flour mixture and mix well to form a dough without using any water

  5. divide the dough into 9 equal portions and shape each portion into a flat, round cookie

  6. Place the cookies on a greased baking tray and bake in a preheated oven at 180 °c ( 360 °f) for 15 minutes

  7. Cool on a wire rack and serve or store in an airtight container

 

Life is too uncertain to take a minute for granted.  Spread love, make cookies. That’s my motto! Last but not least chocolate chip cookies are like feviquick it fixes everything.

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Super Gooey Chocolate Brownie anyone?

Err – YES PLEASE!Chocolate seems to be part of the daily menu at this time of year doesn’t it? So why not add in some more with one of these deliciously soft, gooey, fudgy brownies? Let’s make it great by rustling up a pan of these brownies. All it takes is some undecidedly fancy ingredients to get some pretty darn delicious results. Now I have had a go-to brownie recipe for a long time now, it is quick

Ingredients

  1. 1 cup plain flour (maida)

  2. ⅓ cup cocoa powder 

  3. ½ cup melted butter 

  4. 1 tsp vanilla extract

  5. ¼ cup milk 

  6. 1 ½ tbsp vegetable oil

  7. ½ cup castor sugar

  8. ¼ cup yogurt

  9. ½ tsp baking powder

  10. ½ tsp baking soda

  11. ¼ tsp salt

Instructions

  1. Put butter, vegetable oil, yogurt, and vanilla extract into a bowl.

  2. Add caster sugar, flour, cocoa powder, baking powder, baking soda, salt and milk into the bowl and mix it.

  3. Preheat the oven to 180°C for 10 minutes and till then Grease and line a baking tray.

  4. Pour the batter into the baking tray Bake in the pre-heated oven for 20 minutes.

  5. Leave to cool in the dish then cut into squares and enjoy!

add-in ingredients

  • crushed nuts (peanuts, walnuts, pecans, almonds, etc)

  • caramel pieces

  • diced marshmallows

  • peanut butter chips

The BEST brownie recipe! With crispy edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time.Pure. Chocolate. Heaven. This brownie recipe guarantees that you will never go back to a boxed brownie mix, let alone try yet another brownie recipe.

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These vegan desserts are here to prove that you don’t need butter, eggs, or cream to create something that’s sweet, rich, and decadent. Once you stock your pantry with a few simple ingredients, making knockout vegan desserts couldn’t be easier. Keep coconut oil on hand to take the place of butter, start reaching for ground flaxseed instead of eggs, and invest in a bottle of pure maple syrup. You might be surprised to find that you don’t miss the dairy or eggs one bit!

Ingredients

Walnut Crust

  • 1 cup walnuts

  • 3 soft Medjool dates, pitted

  • ½ tablespoon coconut oil

  • heaping ¼ teaspoon sea salt

Cheesecake : with Daiya cream cheese

  • 1 (8 oz.) package plain vegan cream cheese

  • ½ cup full fat coconut milk

  • ¼ cup maple syrup

  • ¼ cup lemon juice

  • 1 teaspoon pure vanilla extract

Raspberry Layer

  • 1 (12-ounce) bag frozen raspberries, mostly thawed

  • ½ teaspoon fresh lemon juice

  • 2 tablespoons maple syrup

  • 2 tablespoons chia seeds

 

INSTRUCTIONS

  1. Start by making the gluten-free crust by pulsing together walnuts, dates, coconut oil, and salt in a food processor. Press the sticky mixture into the bottom of a parchment-lined loaf pan, and pop it in the freezer for 15 minutes.

  2. Blend together the ingredients for the creamy “cheesecake” layer. Then, pour them over the frozen crust, and slide the pan back into the freezer for another 2 hours.

  3. Finally, blend up the vibrant pink raspberry layer. Pour it over the frozen cheesecake and freeze overnight!

  4. Then, it’s time to eat! Let the vegan cheesecake thaw slightly before slicing and serving.

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