Chocolate Chip Cookie Dough Easter Eggs

Fixings
½ glass (1 sticks) margarine, room temperature 

¾ glass pressed cocoa sugar 

1 teaspoon vanilla 

2 glasses universally handy flour 

1 can (14 ounces) sweetened consolidated milk 

½ container semi-sweet chocolate chips 

½ container finely cleaved walnuts or pecans 

1 pound dull chocolate sweetening up 

Directions 

In a dish consolidate spread and sugar on medium-rapid until light and cushioned, around 2 minutes. 

Beat in the flour, sweetened consolidated milk and vanilla until fused, beating admirably after every expansion. 

Blend in chocolate chips and walnuts. 

Spread with plastic wrap and refrigerate for around 60 minutes, or until sufficiently firm to handle. 

Shape blend into 1 inch balls by rolling a spoonful in the palm of your hand, following the mixture is sticky, roll your fingers into flour. This will make it less demanding to roll. 

At that point shape batter balls into level little ovals or egg shapes, ( they look much better level) 

Place on waxed paper-lined preparing sheets. Freely cover and refrigerate for 15-20 minutes or until firm once more. 

In a dish melt dull chocolate sweetening up. 

Dunk the treat mixture eggs into the chocolate, shake off additional and spot on material paper. 

Let the treat batter eggs sit until hard, around 15 minutes. 

Store in the cooler and serve chilly. These can likewise be solidified for more stockpiling.

Jamaican Mango Cheesecake

Ingredients

• 1 cup gram cracker crumbs
• 1 cup sugar
• 1 tsp. Jamaican cinnamon
• ½ cup melted butter
• ½ tsp. salt
• ¼ cup chopped Jamaican peanuts
• 2½ cups Jamaican mango puree
• 2 cups sour cream
• 2 tbsp. brown sugar
• 2 tsp. vanilla
• 3 eggs
• 3 pkgs. cream cheese, softened
• zest of ½ Jamaican orange

Instructions

1. Mix all crust ingredients and press into bottom of springform pan.
2. Thoroughly mix sour cream, cream cheese, eggs, salt, vanilla, Jamaican orange zest
3. and Jamaican mango puree.
4. Beat well with an electric mixer. Pour into springform pan. Place pan in bain marie
5. (water bath) and bake 2½ hours at 350′.
6. Increase temperature to 400′ and bake 20 minutes more.

mango mastani recipe below

ingredients (measuring cup used, 1 cup = 250 ml)

• 3 large mangoes or 700 to 750 grams alphonso mangoes or kesar mangoes, or 3 to 3.5 cups chopped mangoes OR 3 to 3.5 cups thick mango puree or pulp
• 1.5 cups full cream chilled milk, 375 ml
• 2 to 3 tbsp sugar or add as required
• 6 to 7 pistachios sliced or chopped
• 6 to 7 cashews sliced or chopped
• 6 to 7 almonds, sliced or chopped
• 4 to 8 scoops of vanilla ice cream or mango ice cream
• 4 to 6 glazed cherries for decoration (optional)
• 4 to 6 ice cubes (optional)

how to make the recipe:

1. slice a few dry fruits like pistachios, almonds and cashews. keep them aside with 4 to 5 glazed cherries.
2. peel, chop 3 large mangoes and add them to the blender.
3. reserve a few chopped mangoes aside for topping the mastani drink later.
4. add 2 to 3 tbsp sugar. add 1.5 cups full cream milk.
5. blend to a smooth thick milkshake. taste and if the sugar is less, then you can add more. if the mangoes are very sweet, you can completely skip the sugar.
6. pour this thick mango milkshake in glasses till you have enough space at top for ice cream scoops.
7. place one or two vanilla or mango ice cream scoops.
8. top with the sliced dry fruits and chopped mangoes. garnish with the glazed cherries.
9. serve mango mastani immediately with a spoon as well as straw.

Apple and vanilla tea cake

• Ingredients

•  185g butter, softened
•  2/3 cup caster sugar
•  1 teaspoon vanilla extract
•  3 eggs
•  1 cup self-raising flour
•  1/2 cup plain flour
•  1/3 cup milk
•  1 red apple, quartered, cored, thinly sliced
•  20g butter, melted
•  1 tablespoon raw sugar
•  1/2 teaspoon raw sugar, extra, to serve

Vanilla custard

•  2 tablespoons custard powder
•  1/4 cup caster sugar
•  1 cup milk
•  1 teaspoon vanilla extract
• • Method
  1. Step 1
     Make Vanilla custard: Combine custard powder and sugar in saucepan over medium heat. Gradually stir in milk until smooth. Cook, stirring, for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in vanilla. Cover surface with plastic wrap to prevent a skin from forming. Cool.
  2. Step 2
     Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm round cake pan. Line base and sides with baking paper.
  3. Step 3
     Using an electric mixer, beat butter, caster sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Sift flours over mixture. Fold until just combined. Add milk. Fold until just combined. Spoon half the mixture into prepared pan. Whisk cooled custard until smooth. Leaving a 2cm border around edge, spread custard over cake mixture. Dollop small spoonfuls of remaining cake mixture over custard. Carefully spread to completely cover custard. Smooth surface. Arrange apple slices, slightly overlapping, on top of batter. Brush with melted butter. Sprinkle with raw sugar.
  4. Step 4
     Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack. Serve warm or at room temperature, sprinkled with extra sugar.

Homemade Circus Animal Cookies

Ingredients

Cookies
• 2 1/2 cups (353g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened
• 1/2 cup (105g) granulated sugar
• 1/2 cup (60g) powdered sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• Plenty of rainbow nonpareil sprinkles
Icing
• Option 1:
• 1 1/2 cups (170g) powdered sugar
• 1/4 tsp vanilla extract
• 4 Tbsp half and half or 6 Tbsp heavy cream, then more as needed
• Pink food coloring (I used Wilton Rose)
• Option 2:
• 16 oz vanilla candy melts
• Oil based pink gel food coloring

Directions

• For the cookies:
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer cream together butter, granulated sugar and powdered sugar until well combined. Mix in egg, vanilla extract and almond extract. With mixer set on low speed, slowly add in flour mixture and mix until combined. Divide mixture into 2 equal portions, shape each portion into a smooth 6-inch disk. Wrap with plastic wrap and chill 1 1/2 hours, or until firm (you can chill overnight then let rest on counter about 5 minutes if it's too firm to roll). Preheat oven to 350 degrees during last 10 minutes of chilling.
• Dust a clean work surface with flour then place one disk of dough on floured surface, dust top lightly with flour and roll out to 1/4-inch thickness (leave dough disk chilled that you aren't currently working with). Cut into mini animal shapes (I used these here) then transfer (use an offset spatula to help lift them from surface if needed)to a baking sheet lined with a silicone liner or parchment paper, leaving about 3/4-inch between cookies. Bake in preheated oven about 7 - 11 minutes until set (meanwhile gather scraps of dough, mash and shape into smooth disk again and refrigerate). Remove from oven and cool several minutes on baking sheet, then transfer to a wire rack and cool completely. Repeat with remaining disk of dough.
• For the icing option 1:
• In a medium mixing bowl whisk together powdered sugar, vanilla and enough half and half or cream to reach a medium consistency (not runny, not thick). Divide mixture evenly among two bowls, tint one of them with pink coloring and leave the other white. Spread over cookies and immediately sprinkle with sprinkles after frosting each one. Let rest until glaze has set.
• Icing option 2:
• Melt candy melts in small batches (about 2 oz at a time so it doesn't harden too quickly) as directed on package. Tint half of the melts with pink coloring. Spread over cookies (or dip and slide some of the excess off on the side of bowl) and immediately sprinkle with sprinkles after frosting each one. Let rest until icing has set.

MASALA MACARONI

INGREDIENTS

• Macaroni - 1 cup
• Oil - 1 tbsp
• Mustard seeds - ½ tsp
• Curry leaves - 1 sprig
• Onion - ½ cup ( chopped )
• Green chili - 1 ( chopped )
• Tomato - ½ cup ( chopped )
• Turmeric powder - ½ tsp
• Red chili powder - ½ tsp
• Peas - ½ cup ( boiled )
• Salt to taste
• Lemon juice - 1 tbsp

INSTRUCTIONS

1. Heat water in a bowl.
2. When the water starts boiling, add a tablespoon of salt and macaronies.
3. Boil till macaronies are soft.
4. Drain and keep aside.
5. Heat oil in a pan.
6. When the oil is hot, add mustard seeds and curry leaves.
7. When the seeds starts splattering, add onions and green chilies.
8. Fry for a minute.
9. Add tomatoes and fry for a minute.
10. Add red chili powder, turmeric powder, salt and peas.
11. Cook for a minute.
12. Add the boiled pasta.
13. Mix well.
14. Sprinkle lemon juice on top.
15. Serve hot.

CHOPPED GREEK SALAD

• INGREDIENTS

2 cups of quartered, sliced cucumber (I prefer persian or english cucumbers)
1 can of chickpeas, drained and rinsed
1 cup of finely diced red or yellow bell pepper
1 and ½ cups of halved cherry tomatoes
¼ cup minced red onion
½ cup halved kalamata olives
½ cup crumbled feta cheese
¼ cup of chopped parsley


For the dressing:
¼ cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
salt and pepper to taste
INSTRUCTIONS

For the dressing:
Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
For the salad:
Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.

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