Sunday, May 24, 2009

Chocolate Dipped Brandy Snaps

Some other day only I was in the mall, doing some shopping when I saw cookie man's store. Well, anyway, I thought, make it at home? I came through this Nestle recipe then -


Mmm.. just the thought of these cookies makes me crave. Drool :)
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/3 cup dark corn syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup all-purpose flour
2 teaspoons brandy
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 tablespoon vegetable shortening
1/3 cup finely chopped nuts

PREHEAT oven to 300° F.

COMBINE butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than 6 at a time.

BAKE for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.

LINE baking sheets with wax paper.

MICROWAVE morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.

Tuesday, May 19, 2009

Yummy Fried Mushrooms (be careful, it's kind of fatty!)

I know mushrooms are still not here in gurgaon this month, but still I can't help it or even posting the recipe! (The image above is from the previous time I cooked it.)

10 ounces whole fresh mushrooms
1 cup flour
½ cup cornstarch
¾ teaspoon baking powder
¼ teaspoon salt
1 cup water
2 cups breadcrumbs (preferably panko)

Cooking Instructions:

Step 1: In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed. Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off.
Step 2: Roll the mushrooms in breadcrumbs until coated thoroughly. Repeat until all mushrooms are coated.
Step 3: Heat deep fryer to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.

Macaroni and Cheese? Only to be made with fatty stuff? Think again!

Low Fat Mac 'n' Cheese

Macaroni and cheese is perhaps the ultimate in comfort foods, but if you use regular cheese, butter for a roux and whole milk, that's an awful lot of fat calories. Here's a low fat macaroni and cheese that dispenses with the butter and substitutes reduced-fat cheese and nonfat milk for their full-fat counterparts.

Cook Time: 15 minutes


  • 12 ounces uncooked elbow macaroni or other short tube pasta
  • 2 1/2 tbsp flour
  • 2 cups nonfat milk
  • 1 1/4 cups reduced-fat extra-sharp cheddar, grated
  • 1 tsp Dijon mustard
  • Freshly ground black pepper


Cook pasta according to the instructions on the package. While pasta is cooking, place flour in a medium saucepan and gradually whisk in milk. Heat the milk and flour on medium and bring to a boil, stirring constantly to prevent lumps. Reduce heat and allow to simmer until the milk begins to thicken. Stir in cheese and mustard, and stir until cheese melts. Toss drained pasta and sauce in a large bowl. Add freshly ground black pepper and serve immediately. Glad if you enjoy it ;)

Serves 4-6

An apology and some breakfast pizzas to start the morning

On the apology: I am SO sorry I couldn't post for a lot of time! Please, do accept this recipe as an apology - make it, take it, be happy!

Here is a very simple but tasty breakfast or brunch dish.The combination of cheese, tomato and fresh herbs is popular and is often used on pizza.Unfortunately I do not have any photo of it. :(


1 ciabatta loaf (if not available use normal bread loaf)
4 tomatoes
115g mozzarella or cheddar cheese
1 tbsp olive oil
1 tbsp marjoram (optional)
salt and ground black pepper

1. Preheat the grill (boiler) to high.Cut the ciabatta loaf in half lengthways.Toast it very lightly under the grill until it has turned a pale golden brown.

2.Meanwhile, peel the tomatoes by placing them in boiling water for 30 seconds, then rinsing them under cold running water.The skins should peel off easily.Cut into thick slices.

3.Slice or grate the cheese. Lightly drizzle a little oil over the bread and top with the tomato slices and sliced or grated cheese.Season with salt and ground black pepper and sprinkle the marjoram over the top.

4.Drizzle with a little more olive oil and return to the grill until the cheese bubbles and is just starting to brown.Serve immediately, but take care not to burn your tongue on the cheese. ;)

Note- sorry that I could not post the photo, and I believe you're okay with it? :|

Sunday, March 29, 2009

Yummy Mocha Frappe to kick-start a sleepy, Lazy morning!

Get the Happy side of you with a happy frappe!

Hi! Here I am with another delicious recipe.Lately craving for some awesome chocolate-mocha frappes? The ones in those beautiful Starbucks shops? Yes, I'm here with the awesome Starbucks Mocha Frappuccino! Yes, this IS the recipe! This is just a copycat recipe! I do not own this property in the image below as it is Starbucks.

Starbucks Mocha Frappuccino®

Mocha Frappuccino
image: starbucks® mocha frappuccino
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and enjoy!

Note- this is a copycat recipe and is not the actual propriety recipe that is Property of Starbucks.
For the real thing, visit your local Starbucks near your area. Starbucks is not in India. I visited it when I was in U.S. The copy of Starbucks in India is Costa Coffee

Superb Saturday - 5 minute Eggless Chocolate Cake

Superb Saturdays

Have a craving for chocolate? Here’s the answer! It’s so simple you’ll be amazed. All you need is a coffee mug, a few ingredients and a microwave and you have hot, steamy, gooey chocolate bliss in about 5 minutes. The best part? It’s not as bad for you as you think!

* This Recipe is going over to Divya's ''Show me your cake!'' Event :-)



1 microwave safe coffee mug
4 tbs wheat flour (atta)
4 tbs white sugar (or brown sugar but omit the vanilla)
1 tsp baking powder (caution: adding too much of baking powder might cause the mix to flow out of the cup or make it taste bitter,but be sure not to put less,to prevent from liquidising.)
1/4 tsp salt
3 tbs mini chocolate chips (or cocoa powder as a stable substitute)
1 tbs ground flax seed (easily available in any health store)
3 tbs boiling water
4 tbs milk
1 tsp oil (probably sunflower)
1/4 tsp vanilla extract

Mix the flax meal and boiling water and set aside. Mix all dry ingredients well in the mug, add chocolate chips and mix well. Add flax meal mixture and liquid ingredients to dry ingredients in mug. Mix well. Microwave on high for 2.5 - 3 minutes. Cake is done when it stops rising in the mug. Tip out onto a plate (yep, it falls right out) and enjoy! This is perfect for two people with a scoop of ice cream, or one person, with a hearty appetite.

Now this will rise and may even overflow. If it spills over the sides of the mug you used too much baking powder, if it doesn’t rise very much you used too little.

The original recipe called for an egg, but I found a whole egg in one mug was too much egg. So I tweaked it and used flax as a binder and the baking powder as a leavening agent. :)

Sunday, March 15, 2009

Evil weather and good Ice Cream Cone Treats


The weather in the morning in summers gets really warm and hot. Right now it's ending winter, but it's not going until 31st I guess. Sometimes you feel like having Yummy goodies in the irritating warm summer heat. Hereby is a lovely treat which will truly make you ask for more!



  • 1 (18.25 ounce) package yellow cake mix
  • 1 (16 ounce) package vanilla frosting
  • 1 ounce colored candy sprinkles


  1. Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
  2. Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
  3. Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.And, Ready To Enjoy! (RTE)

New Day, New Recipe - Chocolate Caramel Peanut Slice


Mmm.. In this stinging weather who would not like hot chocolate with a yummy slice of cake-like goodies? Then stuff your face with this one!
We find the best way to get through the week is to have something truly delicious in the middle of it - this slice is it!

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 16)

  • Melted butter, to grease
  • 190g (1 1/4 cups) self-raising flour
  • 70g (1/3 cup, firmly packed) brown sugar
  • 120g butter, melted
  • Caramel filling

  • 1 x 395g can sweetened condensed milk
  • 70g (1/3 cup, firmly packed) brown sugar
  • 60g butter
  • Chocolate & peanut topping

  • 150g (1 cup) unsalted roasted peanuts
  • 300g good-quality dark cooking chocolate, chopped
  • 80ml (1/3 cup) thickened cream


  1. Preheat oven to 180°C. Brush a 13 x 30cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the sides to overhang.
  2. To make the biscuit base, combine the flour and sugar in a medium bowl. Add the melted butter and stir until just combined. Spoon mixture into the prepared pan and press firmly over the base. Bake in preheated oven for 20 minutes or until golden. Remove from oven.
  3. Meanwhile: to make the caramel filling, combine the condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 8 minutes or until caramel thickens (do not boil).
  4. Pour the hot caramel over the biscuit base. Bake in oven for 15 minutes or until caramel begins to bubble. Remove from oven and set aside for 1 hour to cool slightly.
  5. To make the chocolate & peanut topping: sprinkle the caramel evenly with peanuts. Place the chocolate and cream in a medium saucepan over low heat and stir with a metal spoon for 3-4 minutes or until chocolate melts and mixture is smooth. Pour the chocolate mixture evenly over the peanuts and use a round-bladed knife to smooth the surface. Place in the fridge for 1-2 hours to set. Cut into 16 pieces to serve.

Thursday, March 12, 2009

Pink Salad!!!!!!!

Your guests will not believe salads are also pink. :) This recipe goes to Priya's Easy 'n' Tasty Recipes blog for FIC - Pink by sunshinemom.


  • 1 (21 ounce) can cherry pie filling
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (15 ounce) can crushed pineapple
  • 1 cup shredded coconut
  • 2 cups miniature marshmallows
  • 1 (16 ounce) package frozen whipped topping, thawed
1.Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.

2.Chill for several hours and top with crushed pecans if desired.Enjoy! :)

Welcome To the Swiss Café! Walk in, Mr. Dandy, Get some free candy!

Welcome to my Swiss blog! I dream in chocolate. And a very Happy belated Holi to all of you out there! I'll try my best to keep posting each an every day! My latest entry of Pink Salad goes to Priya of "Priya's Easy n Tasty Recipes" for FIC by sunshinemom. link - :)