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 -

C H O C O L A T E D I P P E D B R A N D Y S N A P S

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.

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.)

Ingredients:
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

Ingredients:

• 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

Preparation:

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. :(
BREAKFAST PIZZAS
I N G R E D I E N T S

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

I N S T R U C T I O N S
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? :|