cibobook – For Food Lovers

Be a chef at your home!

i think they are great!

maggiesonebuttkitchen

Mud Puddle aka. Peeky Cookies

Cookie Base:

1 lb. butter

1 cup sugar

1/4 tsp. salt

1 tsp vanilla

4 cups flour

Chocolate Mud:

2 lbs. semisweet chocolate, chopped

2 cups heavy cream

1 1/2 cup sugar

 

Cookie Base:

Preheat oven to 325 degrees.

Cream the butter and sugar until fluffy. Add salt and vanilla; blend well. Slowly add flour and combined well. Divide in half and roll out to about 1/4 inch thick. Cut in circles using a 2 inch round cookie cutter. Place on parchment line baking sheets for about 20 minutes or until the edges just begin to lightly brown. Do not over bake. Allow to cool completely.

 

Chocolate Mud:

Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan, add the cream and sugar. Bring to boil’ stirring constantly until sugar is dissolved. Pour the hot cream mixture over the…

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cibobook - For Food Lovers

This is the dessert ican’t say no to make or eat ! I like it extra rich with lots of creamy milk and khoya with lots of roasted nuts. You are going to add this to your favorites. I bet…

Ingredients:

Bread slices 6-7 cut in diagonals. Preferrably stale bread.

-Milk 3 cups

-Sugar 1 cup

-Almonds, Pistachios, Cashews roasted and roughly chopped

-Khoya 400 gm

-Cream 3 tbsps

-Saffron few strands

-Silver foil (vark)

-Ghee for deep frying

Method:

Cut the sides of the bread, its optional if you like hard corners that turns crispy. Deep fry them in ghee till light golden brown.

Take a pan and cook milk with sugarand saffron until it reduces to half. It has to be thicker. Add cream when and mix. Pour onto the bread slices and leave it to soak. Sprinkle with roasted nuts and garnish with khoya and silver foil.

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