- Hot chocolate fudge sundae- Hot chocolate fudge is a delicious decadent treat usually made by pouring hot chocolate sauce over ice cream. It can also be used as a topping for pies, cakes or other baked goods. Fudge sauce is made by heating chocolate, cream and sugar together until they melt to form a thick, smooth sauce. Other ingredients such as butter, vanilla extract or salt can be added to taste. Hot chocolate fudge is perfect for those with a sweet tooth or to enjoy on a cold winter day.
Recipe- In a pan, melt 1/4 cup sugar with 3 tablespoon water over medium heat. Once the sugar dissolve, add 3 tablespoon cocoa powder and stir well with a whisk. On a double boiler, melt 140 gms of chocolate. Now add the melted chocolate, 1 and 1/2 tablespoon butter, 1/2 teaspoon vanilla, 3 tablespoon cream and 1/3 cup milk to the cocoa powder and sugar syrup. Mix everything together to get a fudge-like consistency. If the sauce thickens too much, add milk, little at a time. Deck a glass with this hot chocolate fudge sauce, some roasted or fried in butter chopped cashews or walnuts, add 2 scoops of vanilla ice cream and again drizzle a good amount of hot chocolate fudge sauce, top it with some roasted cashews and add 1-2 scoops of vanilla ice cream. Layer this way to the top of the glass and enjoy. This fudge sauce can be stored in an air-tight container in fridge for up to 2 weeks. Reheat and use whenever needed. - Christmas cake- A Christmas cake is a traditional fruitcake, the highlight of Christmas with a generous fruit content and hint of rum and vodka giving a real taste of boozy flavor to the Christmas. The cake is rich, dense, moist and heavily spiced. The cake is prepared well in advance of Christmas to allow it to mature and develop its flavors, and is often wrapped in parchment paper, given as a popular gift during holiday season.
Recipe- For the soaked Christmas dry fruit mix- Add 50 gms cashews/almonds/walnuts, 50 gms dried cranberries/blueberries, 50 gms dried prunes/apricots, 75 gms raisins, 2 tablespoon ginger, 1 cinnamon stick, 2-3 star-anise, peels of an orange and 150 ml dark rum in an air-tight container, mix well and store for 30 days (the longer the better) in a dark place.
For the cake- In a bowl, cream together 200 gms unsalted butter and 200 gms dark brown sugar until light and fluffy. Now beat in 4 eggs, one at a time and whisk well along with 1/2 teaspoon vanilla extract. In another bowl, take 400 gms soaked dry fruits, add 200gms all-purpose flour through a sieve along with 1 teaspoon ginger powder, 1 teaspoon cinnamon powder, 1/2 teaspoon nutmeg powder, 1/2 teaspoon cloves powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda. Add this flour-dry fruit mix to the egg and butter mixture. Fold in gently. Stir in 50 ml vodka, 150 ml rum and mix well. Grease a cake tin and pour the batter. Bake the cake in a preheated oven at 150 degrees for 50 minutes. Run a knife to check. Once the cake is completely cooled, brush the top and sides with a little bit of rum.
Note- For the non-alcoholic version, replace the rum and vodka with orange juice. - Easy Apple pie- Apple pie is a classic dessert consists of a buttery, flaky shell filled with soft, fragrant apples that are roasted until soft and caramelized. This is not a traditional recipe but a quick one to serve and satisfy everyone’s taste buds.
Recipe- Peel and finely chop 2 apples. In a pan, add 2 teaspoon butter, once melted fry the apples until golden brown. Now add 1 teaspoon cinnamon powder, 1/4 teaspoon nutmeg powder, 2 teaspoon brown sugar and 3 teaspoon jaggery powder and cook the apples till all the juices are released and thicken. Take 5 bread slices, roll out a slice of bread as thin as possible using a rolling pin. Add the apple filling. Seal the edges with water and envelope it. Spread some butter all around the bread. Airfry the pies at 180 degrees for 10 mins or bake till the crust is golden brown and filling is bubbly. Enjoy hot apple pies with a scoop of vanilla icecream.
‘XOX’
-TriGr
