This is my way of saying thank you to each and everyone of you, so I decided to make the most amazing and easy chocolate dessert!
Heat oven to 450 degrees and bake for 12 to 15 minutes
6 tbsp melted butter
1 cup chocolate (I used ghirardelli bittersweet chocolate)
3 eggs beaten
1 tbsp instant coffee (optional)
1/2 tsp vanilla bean paste
1/3 cup white flour
1/4 cup powdered sugar for dusting
5 raspberries for garnish
1 tsp unsalted butter for coating the ramekins
1 tbsp unsweetened cocoa powder (only for coating the ramekins)
couple mint leaves to garnish (optional)
pinch of salt
2 8 oz ramekins
In a big microwave bowl melt the butter and add the chocolate chips and stir to melt, if needed can be stuck back in the microwave to make a nice smooth mixture. Keep it aside and butter your ramekins and also coat it with a light dusting of the cocoa. In the same bowl you have the butter and chocolate mixture add the beaten eggs, coffee, vanilla, give this mixture a good stir lastly add the flour in it and again mix it really well till all the ingredients have combined really well finish it by adding the pinch of salt and you are all set to put these in the oven. Bake for 12 to 15 min, monitor the cakes starting at 10 min the sides should be cooked and the middle should be soft and it should be a little concave in the center. Very gently flip it on to a plate you want to serve and be careful the ramekins are going to be hot, dust with powdered sugar, add the mint leaves and raspberries and enjoy!
This can also be made earlier and popped in the oven just before serving it to your guests.
A quick tutorial on how to make chocolate candy molds, you can create magnificent masterpieces that can be filled with whatever you like!
I used a wilton pro to melt my chocolates, I also used the ghirardelli chocolate that was 60 percent cocoa.
Please make sure the mold is nice and clean as well as dry, with a paint brush you want to paint the inside of the mold, you want to do this 3 to 4 times, making sure you refrigerate it between each pain….
You can use dark, milk, white or any chocolate you prefer…
Please comment on what you filled it with!
Coconut lovers dream come true with the coconut hearts and chocolate, it shouts out I love you!! Make it for that someone special or a special occasion by changing up the colors!
4 cups desiccated coconut
1 14 oz can condensed milk
rose essence (optional)
To be used later
semi sweet chocolate melted
white chocolate melted
food coloring (optional) red, pink, and lime green
In a big bowl add the coconut, condensed milk and the rose essence mix it well and separate the mixture according to how many colors you are planning to have. Add the individual food color in the individual containers and mix the colors well. If using a mold place the mixture in the molds if using a tray just set it in a tray and cut it with a cookie cutter, but leave it in the pan and refrigerate until set and easy to handle. Once the coconut pieces or hearts are easy to handle melt your chocolate and either dip or drizzle them with whatever color chocolate you want. Use your imagination and explore your artistic creativity.
A video that shows you how you can put together a masterpiece in your own home. Impress your friends and family with your own creations and save big money! Choose your own fruits, shape them and dip them the way you want. Hope you all enjoy this video! I had a fantastic time making it!
Ingredients I used:
You can customize the basket with fruits you like and whatever is in season! Please post pictures of your masterpiece and post them on my Raihana’s Cuisines Facebook page!
This is a video in Gujarati showing you how to make a fantastic fruit platter that is dipped in chocolate and decorated in various ways!
good quality dipping chocolate
You can use any type of fruits and create your own masterpieces!
Really fun video featuring Sumaiya making these wonderful chocolate covered pretzels where they are crunchy on the inside, sweet and melting on the outside with just a hint of saltiness, this are a great way to dress up the pretzel rods and have fun in the kitchen with your kids!
Red chocolate wafers
Melt the chocolate, while this is melting get all the garnishing ingredients ready and lay some wax paper on the table. Once the chocolate is melted stat dipping the rods and shake of the excess, dress them up with whatever you like and place them on the wax paper, put it in the refrigerator for a couple hours.
A delightful dessert that is not sweet but light and fluffy with an amazing crunch!
This video is also available in Gujarati!
For the crust:
7 cups corn flakes
reserve one cup for later
1/3 cup sugar
4 tbsp melted unsalted butter
Assemble in a 9×13 pyrex dish
Bake for 10 minutes at 350 degrees
For the pie
15 oz crushed pineapple drained
3.5 oz pudding mix prepared according to package directions
12 oz of cool whip or whipped topping
5 ripe bananas cut in slices
Take the crust out of the oven and let cool, once cool, slice the bananas and layer it on top of the cornflakes crust, next in another bowl mix together the crushed pineapple, prepared pudding mix and the 8 oz of cool whip and combine it really well till all the ingredients have combined really well. layer the pudding mixture and lay it on the bananas making sure to evenly spread it, top with the 4 oz of reserved cool whip or whipped topping. Refrigerate for at least 3 hours, sprinkle with the reserved corn flakes just before you serve it!
Very healthy and super delicious no guilt date bites that is going to satisfy and sugar craving!
1 13 oz pack baking dates
1/2 cup pistachios
1 to 2 tsp ghee or butter
All the below products can be used for garnishing!
crushed slivered almonds for garnishing
sprinkles for garnishing
crushed pistachios for garnishing
desiccated coconut for garnishing
sweetened coconut flakes for garnishing
In a wide frying pan add the ghee and let it melt, then add the dates and flatten it, this will help cook it evenly, on the side add the pistachios and toast it lightly, after about a minute or so mix everything together and cook it for about 3 more minutes. Shut the stove off and divide the mixture in two, put one half of the mixture on a saran wrap and for it in a cylinder then add the topping of your choice make sure the whole thing is coated well, cover it well and pop it in the freezer for about half an hour then unwrap and slice using a serrated knife!
Makes about 20
A delicious traditional Indian dessert that is sweet and easy to make! It will make any occasion extra special!
2 to 3 cups of oil for frying
For the syrup
2 cups sugar
2 cups water
1/4 tsp crushed cardamoms
5 to 7 strands of saffron
Ing for the mixture:
12 oz or 341 grams mawa (grated)
3/4 cup soji or semolina
3/4 cup milk
2 tbsp milk (maybe needed to bind the dough)
Put it on the stove and boil till it reaches a one thread consistency take it off the stove and keep it warm.
3/4 cup soji or semolina
3/4 cup milk
Mix these two ingredients together and keep it aside for about 2 hours.
In a bowl combine the two ingredients the soji and the milk, keep this aside for about 2 hours, in the mean time make the syrup and maintain the temperature on low to keep it warm. Once the mixture is soaked in add the grated mawa in it and knead the dough really well, you might need to put the extra two tablespoons of milk in it, start with adding 1 tbsp at a time. Once the dough is kneaded really really well fry them on a med low heat till it reaches the color you desire. If you like the gulab jamuns to soak up all the syrup and be very soft then add the jamuns in hot syrup if you want it not to soak in too much syrup then keep them aside once they cool then add it to the warm syrup and let the jamuns sit in there for a couple of hours!
An instant creamy no bake pie that is for sure going to impress any of your guests!
2 graham cracker crusts
1 8 oz block of cream cheese (room temperature)
15 mini butterfingers broken up
8 oz cool whip
8 oz sour cream
1/3 cup sugar
In a big bowl add your cream cheese and sugar, beat it well next add the sour cream and beat it again until it’s nice and creamy. Lastly add the cool whip and beat it once more, this will result in an airy and fluffy pie. Do a quick taste test and make sure it’s sweet enough for you, than lastly fold in the 3/4 cup of butterfinger leave the rest for garnishing! Refrigerate at least 2 to 3 hours. Serve with caramel sauce!