Rose Cookies | Christmas Sweets
Rose Cookies? Did you ask for Rose Cookies? I'm glad you did. I enjoy making these because they're easy, quick, and of course, deliciously crunchy & crisp :) They are perfect additions to your box/plate of ‘Kuswar’ that you arrange delicately for family and friends at Christmas ???? The video has tips that may help you master the preparation of rose cookies!
These Rose cookies have different names— Gulabi Puvvulu in Telugu, Acchu Murukku in Tamil, and Achapam in Malayalam. There can be slight changes where coconut milk is used instead of milk, or just water, for the batter, and egg/eggless recipes too. In my experience this recipe works best in terms of taste as well as crispness.
For Other Christmas Sweets Recipes:
Goan Bebinca:
Goan Dodol:
Ingredients for Rose Cookies:
1 Whole Egg
1/4 teaspoon Salt
1/4 Cup Powdered Sugar
1/2 Cup Milk (room temperature) plus additional 1/3 Cup (approximately) for making a fluid batter
1 Cup Maida (All-Purpose Flour)
1/3 Cup Rice Flour
1 Tablespoon Cooking Oil
1 teaspoon Black Sesame Seeds
Oil for frying
• When preparing the batter, first make it thick; ensure that there are no lumps, then continue adding the additional milk a little at a time, till you attain the right consistency. When lifted off, the batter flowing off the whisk/ladle must form ribbons upon the surface of the batter that quickly spread and merge with the mix.
• I bought my Rose Cookie mould from a local store near me. The handle has a bent arm with a rigid mould attachment, making it like a singular piece. That allows me to turn and tap the handle of the mould after dipping it in the batter. Also, it helps shake the mould and release the cookie into the oil.
• The Milk can be substituted with Coconut milk. You may cut back a little on the Sugar if using the latter.
• The mould must be heated enough before dipping it into the batter. Keep the gas-stove flame at low-medium. The oil mustn't get too hot; the cookie may fail to come off the mould then. In such a case, let the Oil cool a little. Use a fork/knife if the cookies don't detach from the mould by merely agitating the mould.
• These cookies can last for weeks if stored properly in airtight containers. But they're so good, they'll be gone in a couple of days if not hours????
#ExperienceSusegad
Have you got your copy of ‘Susegad: The Goan Art of Contentment’ yet? Clyde D'Souza has beautifully described the distinct lifestyle of the people of Goa. Find your copy here:
It's available internationally now:
Music Credits:
Deck The Halls by @incompetech_kmac
It Came Upon A Midnight Clear by @incompetech_kmac
Learn Delicious Cake with Florence Academy of World Cuisines
Pull Me Up Cake
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CHRISTMAS IN FLORENCE, ITALY: Chocolate Truffles, Italian Ricciarelli Cookies, Gluten Free Baking
Here's another Christmas episode for you! All recipes are now on my site here:
This time I make homemade chocolate truffles. Slightly more healthy gluten free, sugar free, dairy free chocolate balls, traditional Italian ricciarelli cookies from Siena and a beautiful DIY chocolate box. If you love baking or Christmas magic or arts and crafts, you'll love this episode. I also take you through the streets of the historic centre of Florence or Firenze with all the holiday season's decorations and lights. You can find many more videos on my channel about how I learned Italian and moved to Italy. Making these episodes alone is very time consuming and expensive and if you would like to support my work, you can find my Patreon page here:
You can find my recipes and other information on moving to Italy, learning Italian or my filmmaking equipment on my website:
Please don't follow me on Facebook as that person is not me - they have stolen my identity for the past few years. You can follow me over on Instagram for daily inspiration from Italy and around the world to make you dream, learn a language, cook, travel, move to a foreign country, film, edit or pursue your passion:
#Italy #baking #Christmas
Tyler Florence's Ultimate Flourless Chocolate Cake | Tyler's Ultimate | Food Network
Top-notch chocolate is the key to Tyler's rich, moist and surprisingly light chocolate cake!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Cracked Earth (Flourless Chocolate Cake)
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4 to 6 servings
Ingredients
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter*
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
While the cake is cooking, whip the cream until it becomes light and fluffy.
Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.
Cook’s Note
*Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount.
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Tyler Florence's Ultimate Flourless Chocolate Cake | Tyler's Ultimate | Food Network
Chocolate Puddino - Italian Chocolate Pudding (Budino) - Food Wishes
After countless requests, and with Valentine’s Day coming up, I finally decided to do a chocolate pudding video. I also decided to adapt the starch-less, and much more chocolaty Italian method for budino to produce it, which is why the word “puddino” is now part of the language (or at least that’s the plan). Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chocolate Puddino recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Ina Garten's Chocolate Cake with Mocha Frosting | Barefoot Contessa | Food Network
Espresso powder is the best compliment to the chocolate in the batter and frosting of Ina Garten's decadent cake ????
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Cake with Mocha Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 35 min
Yield: 12 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
Mocha Frosting:
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
Mocha Frosting:
Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
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Ina Garten's Chocolate Cake with Mocha Frosting | Barefoot Contessa | Food Network