Homemade Sweets

[sister herb]

Chocolate Meringues Kisses

Makes around 20 2-inch cookies

• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated, superfine sugar
• 1/4 teaspoon vanilla
• 4 tablespoons unsweetened cocoa, sifted

Preheat oven to 200 F/95 C. Line baking sheets with parchment paper or Silpat silicone baking mats.

In a large bowl, use an electric mixer with whisk attachment on low-medium speed to beat egg whites until frothy. Add cream of tartar and beat until egg whites hold soft peaks. Switch mixer to medium-high speed and add a little sugar at a time. Beat until all sugar is incorporated and the mixture is glossy and can hold very stiff peaks. Add vanilla and cocoa and mix on low speed until combined.

Fit a pastry bag with a large star tip. Pipe 2-inch kisses onto the prepared baking sheets 2 inches apart. Bake in the middle of the oven for 2 hours. Turn oven off and leave meringues in it for at least 2 more hours or until they are completely dry.

Note: If you don’t have a pastry bag or don’t want to pipe them, you can use a spoon to scoop meringue onto baking sheets and make round cookies instead.

You can also use "kisses" for decorating cakes.

Source: http://www.52kitchenadventures.com/2011/12/16/homemade-gifts-for-a-chocolate-lover/

 

[MeadowDust]

Sister herrrbbb, you are going too fast I want to copy a good number of these recipes, but they are lost with more new and awesome recipes

And I absolutely love them, thaaaank you

 

[zaman-gm]

I can see it...

Ha ha ha.. please don't take all of them, leave a single one for me.

 

[sister herb]

Double Chocolate Fudge

• 1 can of sweetened condensed milk (about 3/4 pound - 300g)
• 1/3 stick (40g) butter
• 3/4 pound (350g) milk chocolate
• 1/4 pound (100g) white chocolate
• 1 handful of walnuts
• 1 pinch of salt

Directions
1. Line a square baking pan ( approximately 7×7-inch ) with parchment paper.
2. Chop the milk chocolate and white chocolate and set aside.
3. Melt butter in a saucepan over low heat. Add the chopped milk chocolate.
4. When the chocolate begins to melt, add the condensed milk and mix well.
5. Meanwhile, gently melt the white chocolate in a double-boiler, or slowly in the microwave.
6. Add a pinch of salt and crushed walnuts into the butter/milk chocolate mixture and mix well to get a smooth texture.
7. Pour into the square baking pan. Then pour the melted white chocolate over and whisk gently in circular motion with a wooden stick to create a marble effect.
8. Refrigerate overnight. The next day, pass the blade of a large knife under hot water and cut 1-inch squares.

Notes: Keep in a cool, dry place and eat quickly because condensed milk won’t keep very long.

Source: http://www.eatwell101.com/double-chocolate-fudge-recipe

 

[sister herb]

Chocolate covered sweets with Orange flavoured Marzipan & Nougat

Makes 30-40 pieces

Ingredients:
12 oz high quality Marzipan (300 grams)
2,6 oz Nougat (75 grams)
Zest from 1 Orange
Vanilla Beans from 0,5 Vanilla Pod
5 oz Dark Chocolate 70 % (150 grams)

Toppings:
Freeze dried Berries and/or Sea buckthorn
Roasted Hazelnuts
Other toppings, as desired

Directions:
Knead orange zest and vanilla into the marzipan. Cut the nougat into small chickpea sized pieces.

Take 1 teaspoon of marzipan and use your thumbs to flatten it a bit. Then take a piece of nougat and wrap it in the marzipan and gently roll the ball in your palms. Place it on a piece of parchment and proceed until the marzipan and nougat are used.

Use a double boiler to melt the chocolate. Coat all of the balls with chocolate and use the topping to make different sweets. If you want to make a Ferrero Rocher version, then chop the hazelnuts very fine and roll the chocolate dipped sweets in it.

Set the sweets aside to let the chocolate dry, and then pack them into goodie bags or just enjoy.

Source: http://spiceinthecity.wordpress.com/category/desserts/page/2/

 

[sister herb]

Banana Sheera (Indian-style sweets, banana and semolina pudding)

Ingredients:
1 cup Semolina (Sooji/ Rava)
2-3 very ripe Bananas, chopped
10 Cashew nuts, chopped
10-12 Raisins
2 Cardamoms, seeds powdered
3 tablespoons + 1 teaspoon Ghee
4 tablespoons Sugar (add more or less, as required)
2 cups Milk

Directions:

In a pan, dry roast the semolina over a low heat till fragrant. Do not brown the semolina. Keep aside.

In the same pan, heat 1 teaspoon ghee and fry the chopped cashew nuts and raisins. Empty onto a plate and keep aside.

In the same pan, heat the rest of the ghee and add the roasted semolina and fry for 2-3 minutes till the semolina starts browning slightly.

Add chopped bananas and cook for a few minutes.

Add the hot milk and keep stirring till the mass comes together and the milk starts getting absorbed into the semolina.

Add the sugar and mix well.

Add the fried cashew nuts and raisins. Add the powdered cardamom.

Simmer for 2-3 minutes, while stirring continuously.

Serve the banana sheera hot or warm.

Source: http://spiceinthecity.wordpress.com/category/desserts/page/2/

 

[sister herb]

Apple Halwa / Apple Caramels

Prep time: 20 minutes
Cooking time: 40 minutes
Ingredients:

6 cups peeled, grated Apples (Can use any variety of apple)
2 teaspoon ghee (clarified butter) + 1 1/2 teaspoon
1/2 – 3/4 cup sweetened condensed milk, as per taste
2 Cardamom pods: Seeds removed & crushed
2 tablespoon Cashew nuts (break into smaller pieces) + a few to decorate
2 tablespoon Raisins
Water as needed

Directions:
In a thick bottom saucepan or wok, add 2 teaspoon ghee. Turn the heat on. As ghee begins to melt add grated apples. Stir well.

Reduce the heat to medium. Cover and cook for 8-10 minutes. If the apples are too sweet it will begin to stick to the bottom of the pan. Add upto 1/2 cup of water (depending on how ripe the apples are), replace the lid and cook until the apple is soft and form a loose ball. Approximately 10-15 minutes.

Add sweetened condensed milk. Stir everything well together, scraping the sides of the pan if something’s sticking on it.

Cook for another 8-10 minutes on medium low heat until all the liquid is evaporated and the halwa turns into a golden brown, shiny, loose mass.

In the meantime heat the remaining 1 1/2 teaspoon of ghee and fry the cashews and raisins until the cashews are lightly golden and raisins are puffed.

Add fried cashews, raisins and crushed cardamom seeds to the halwa. Mix everything well together and serve either hot or cooled down, as per taste.

Source: http://spiceinthecity.wordpress.com/category/desserts/page/4/

 

[sister herb]

Kaju Katli (Cashewnut fudge)

Ingredients:
1 cup (levelled) Cashewnuts
1/2 cup (heaped) Sugar
1/4 cup Water
1 tablespoon Milk
Ghee (or unsalted butter), just for greasing

Directions:

Powder the cashews in a dry mixer. You have to be careful here, just grind it in a stretch, don’t stop in between and grind.

You will be able to see the powder in the transparent lid, so keep grinding until you get fine powder.This will not take much time. Also never grind the cashew which is cold,taken from the fridge,grind it when it is in room temperature.

Boil sugar with water and keep stirring. Keep little water in a small bowl and just pour few drops in the water to check the consistency. If you pour few drops, it should lay a fine thread that doesn’t gets dissolved in water immediately when you touch.

At this stage, lower the flame add the powdered cashew and keep stirring.Say for 3-4 minutes in low flame and your mixture gets thick and starts boiling, switch off the flame. Smear your hands with water and test by rolling a small pinch of the mixture in between your fingers. You should be able to form a non sticky ball. This is the correct consistency.

Keep stirring in the pan itself with the ladle and the mixture turns more like a dough. When the mixture is still warm,take it to another clean platform and keep kneading. If you want u can use little ghee while kneading.

Roll the dough into a thin layer and cut it diagonally to make pieces.You can first draw lines lightly with the knife tip and then cut into diamonds to get perfect shapes.

Source: http://spiceinthecity.wordpress.com/category/desserts/page/4/

 

[Cariad]

Please this thread is too much... I am almost drooling.. Which is not a nice look

Have you ever tried chocolate covered dates? They are my favourite sweet to make, remove the date stone.. Replace with a nut of your choice or even a small roll of marzipan ..then dip in chocolate and allow to set..

Sometimes when I make them they don't make it to the allowing them to set stage..

 

[sister herb]

^^ Thanks about new idea for dates, sister. About the drooling... well yes, it isn´t nice looking but for protecting your computer, you might need this

(a dib) when you are reading this thread.

 

[sister herb]

Chocolate Brigadeiros, Adapted- Salted Chocolate Caramels

Ingredients:
* 2 (14–ounce) cans sweetened condensed milk
* 4 Tablespoons butter
* 4 Tablespoons heavy cream
* 1/4 cup (or 3 oz) bittersweet chocolate chips
* 1 Tablespoons unsweetened cocoa powder
* sea salt (or substitute with cocoa powder or chocolate sprinkles)

Directions:

Combine the condensed milk, butter, heavy cream in a heavy bottomed saucepan and bring to a boil over medium heat.

When the mixture starts to bubble, whisk in the chocolate and cocoa powder.

Reduce the heat to low, and cook, stirring constantly, until mixture easily pulls away from the bottom and sides of the pan.

There are several tests you can use to ensure it is done. Swirl the pan around; if the whole mixture slides as one piece, it's done. To put it another way, when you can draw the wooden spoon across the bottom of the saucepan and you are able to see the bottom of the saucepan for a second or two before the mixture combines back together, it's done.

Slide the mixture into a bowl and let cool. Once it's at room temperature, chill in the refrigerator for 4 or more hours.

Scoop the mixture out and use your hands to roll each into a little ball about the size of a chocolate truffle.

At this point you have several options. My favorite way to finish the candies was simply to top each with a couple flecks of sea salt. You can also roll them in unsweetened cocoa powder or chocolate sprinkles (the traditional route) or roll in colored sprinkles.

Store, covered, in the fridge.

Source: http://www.girlcooksworld.com/2011/02/chocolate-brigadeiros-adapted-salted-chocolate-caramels.html

 

[sister herb]

Creamy Mocha Coffee Caramels

* 2 (14-ounce) cans of sweetened condensed milk
* 1 cup evaporated milk
* 3/4 cup coffee
* 6 Tablespoons butter
* 2 teaspoons vanilla
* pinch salt
* 3 Tablespoons cocoa powder
* parchment paper or aluminum foil and waxed paper

Lightly grease a loaf pan (approximately 9-inch by 5-inch) and line with parchment paper or aluminum foil, leaving a little overhang on each side.

Combine the condensed milk, evaporated milk, coffee, butter, vanilla, and salt in a medium saucepan over medium heat. Cook, stirring continuously with a wooden spoon, until the mixture is very thick and pulls away from the sides of the pan.

Pour half of the mixture into the prepared loaf pan and spread evenly. Add the cocoa powder to the remaining mixture and stir to combine. Pour the mocha caramel over the coffee caramel and allow to come to room temperature. Place in the refrigerator until chilled. Remove and cut into bite-sized pieces. Wrap pieces in small squares of waxed paper.

Store in the refrigerator.






Source: http://www.girlcooksworld.com/2011/07/creamy-mocha-coffee-caramels.html

 

[sister herb]

Sesame Coasted Majoun- Healthy Moroccan Raisin Nut Candies

Yield: 4-6 snack-sized servings

Ingredients:
* 2 cups blanched almonds
* 1/2 cup walnuts
* 1 cup raisins
* 1/3 cup honey
* 2 Tablespoons butter
* 1 teaspoon ground ginger
* pinch cinnamon
* approximately 1/4 cup sesame seeds to coat

Directions:

Blend the blanched almonds, walnuts and raisins in a food processor or high-speed blender until they form a coarse, slightly sticky mixture. Heat the honey and butter in a large pan over medium-low heat until the butter is melted. Add the raisin nut mixture and stir until thoroughly combined.

Let cool slightly. Roll the mixture into about a dozen small balls. Roll each ball in the sesame seeds to coat.

Adapted from Modern Moroccan: Ancient Traditions, Contemporary Cooking

Source: http://www.girlcooksworld.com/2011/06/sesame-coasted-majoun-healthy-moroccan-raisin-nut-candies.html

 

[sister herb]

Vegan Choco Cononut Sweets

Ingredients:
plain soy yogurt
sugar
coconut flour
dark chocolate (for garnish)

Method:
Mix all the ingredients and… taste to see if you like it. Dough should be pretty firm, and make balls. Let them cool for a while in the fridge (if you can resist!), then decorate them with melted chocolate.

Comment:
You can add an almond or a hazelnut inside them.

Source: http://www.veganwiz.com/2011/06/29/choco-coconut-sweets/

 

[sister herb]

Simple Indian Instant Coconut Square Sweets

Sugar - 2 cups
Corn syrup light - 1/2 cup
Water - 1/2 cup
Butter - 2 tbsp
Salt - 1/4 tsp
Baking soda - 1 pinch
Shredded coconut - 1 1/2 cups

Prepare a rectangular steel plate (ceramic plate by lining it with aluminium foil )and spread the foil with little butter.

Combine the sugar , corn syrup and water in a medium pan over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil.

Continue to boil and add the butter and stir until the butter is melted.

Continue to boil the mixture without stirring for 1 minute.

Remove the candy from the heat and immediately add salt, baking soda and coconut. The mixture will foam up a bit.

Quickly pour the candy in to the prepared pan and smooth it into an even layer.

Allow the candy to set at room temperature for several hours. Cut it into small squares to serve. Coconut squares can be stored in an air tight container at room temperature for up to two weeks.

Source: http://simple-indian-cooking-recipe.blogspot.fi/2010_09_01_archive.html

 

[sister herb]

Greek Politikos Halvas (Greek Semolina Halva with Cinnamon and Blanched Almonds)



Make sure you use good quality semolina because it makes all the difference in this dessert.

How to blach almonds:

Put almonds in a bowl and pour boiling water over them. Let them stand for 1 minute (not more as they'll lose their crunchiness), drain them, rinse them under cold running water so that they're cool enough to handle, and drain them again. Place them on a clean kitchen towel and squeeze the skin off with your fingers. Pat them dry and they're ready to use.

If you want, you can cut them in half lengthwise but you can use them whole too.

Yield: 6-8 dessert servings

Ingredients

590 ml water
275 g sugar
70 ml corn or sunflower oil
250 g fine semolina
2-3 Tbsp ground cinnamon (or more depending on your taste)
35 g blanched, halved almonds (read above on how to blanch them)


Preparation In a small saucepan with a lid, add the water and sugar. Set aside.

In a medium-sized, heavy-bottomed pan with a lid, heat the oil over medium heat until it starts to shimmer.
Add the semolina and stir continuously with a wooden spoon until it has taken on a golden-brown color. This will take about 10 minutes and this is the tricky part of the recipe. You need to stir the semolina the whole time otherwise you run the risk of burning it. You also might need to moderate the heat. If you notice that the semolina is starting to burn rather than brown evenly, then you might want to turn down the heat a little.

While you're browning the semolina, place the small saucepan with the water and sugar over high heat in order to prepare the syrup. Stir with a spoon until the sugar is dissolved and let the syrup come to the boil. Remove from heat and put a lid on the saucepan.
Note: You need to pour the syrup over the browned semolina while they are both hot. So prepare the syrup as late as possible.

Once the semolina has taken on a golden-brown color, take the pan off the heat and pour the hot syrup slowly over the semolina. Be careful, it will splatter as it bubbles up and sizzles. Stir continuously with a wooden spoon while you're pouring the syrup. It would be wise if you'd wear an oven mitt on your hand while doing that, so that you don't get burned by the bubbling up of the semolina. The mixture will have a liquid texture at this point.

When it stops bubbling and sizzling, put the pan back on the heat (low heat) and cook for 2-3 minutes, stirring continuously. As you stir the semolina, it will thicken and create large lumps.
Take the pan off the heat, place a clean kitchen towel on top of the pan and put on the lid. After 5 minutes, take the lid and kitchen towel off and allow the halva to cool slightly in the pan.

Using a spoon, break up the halva into smaller pieces and fluff it up a bit, using a fork. Add the ground cinnamon and mix it through. Alternatively, you can sprinkle some cinnamon on top of the halva when you serve it.

Add the blanched almonds on top of each plateful.

The halva is best eaten warm but it can also be eaten at room temperature. I actually prefer it at room temperature myself.

You can keep the halva in an airtight container, at room temperature, for up to 4 days.

Source: http://mylittleexpatkitchen.blogspot.fi/2011/02/my-kind-of-sweet.html

 

[sister herb]

Chocolate and Toffee Bark



Yield: Varies

Ingredients:

• 35 saltine crackers
• 1 cup unsalted butter
• 1 cup brown sugar, packed (light or dark; light has a sweeter taste, whereas dark has a more rich taste)
• 2 cups semi-sweet chocolate chips
• 1 cup chopped/sliced almonds, toasted

Directions:

Preheat oven to 400 F/200 C and set aside a foil lined rimmed cookie sheet. Grease the aluminum foil generously.

Line crackers over the bottom of the baking pan.

Combine butter and brown sugar in a saucepan and melt over medium heat. Once the mixture comes to a boil, cook for 3 minutes while stirring continuously. Pour mixture over saltines and cover completely. Bake for 5 to 6 minutes, until bubbles are formed.

Remove the baking pan from the oven and turn it off. Sprinkle chocolate chips over the baked crackers. Return the pan to the oven for a few minutes and allow the chocolate to soften. Remove from oven and gently spread the chocolate over the crackers with the back of a spoon. Sprinkle almonds over the melted chocolate.

Refrigerate for at least 8 hours (or freeze for at least 1 hour). Break into desired sized pieces.

Source: http://myninjanaan.com/category/desserts/page/2/

 

[sister herb]

Old-fashioned Coffee Candy

Boil together over moderate heat, without stirring, one-half cup strong coffee, two tablespoons butter, and two cups sugar. Boil to soft ball stage (238 degrees F/114 C). Remove the pan from stove. Beat rapidly until it creams. Stir in a cup of chopped walnuts, press firmly into a buttered pan and cut into squares. (I used a 6 1/2-inch square pan.)

* nice coffee flavor and a texture similar to pralines

* a slight tendency to crumble when you cut them

* from: Lycoming Valley Cook Book (1907)

Source. http://ahundredyearsago.com/2012/12/21/old-fashioned-coffee-candy-recipe/

 

[sister herb]

Chocolate Pistachio Fingers

Ingredients
3 cups tea biscuits or 300 g, crumbled
1 tin Sweetened Condensed Milk or 397 g
½ cup butter or 100 g, melted
1 teaspoon vanilla essence
½ cup pistachio nuts or 75 g, chopped
200 g dark chocolate, melted for dipping


Preparation
Combine all ingredients in a bowl, except for the chocolate and mix well.

Form the mixture into small finger shapes and place them in the fridge for 1 hour.

Dip cooled fingers into the melted chocolate and set aside to cool in fridge.

Source: http://homemade-recipes.blogspot.fi/2012/05/chocolate-pistachio-fingers-recipe.html

 

[sister herb]

Turkish Delight Sweets

Ingredients:

4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rose water
1 -10 drop red food coloring (optional)
1 cup confectioners' sugar

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240 F/116 C on a candy thermometer). Remove the pan from the heat.

In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

Source: http://www.food.com/recipe/any-flavor-turkish-delight-278529