Gluten Free and Egg Free Brownies

From : http://www.egglesscooking.com/2013/12/10/gluten-free-and-egg-free-whole-grain-banana-brownies-recipe/

Prep time: 20 Mins Cook time: 26 Mins Yields: 16 Brownies
Use any gluten-free flour you have in your pantry to make these decadent and delicious brownies at home.

INGREDIENTS:
1/2 cup coconut palm sugar
3 tablespoons avocado oil
1/4 cup plain yogurt
1 banana, mashed
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup amaranth flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons mini chocolate chips
1/4 cup chopped walnuts
2 tablespoons water (optional)

SUBSTITUTES:
coconut palm sugar – white or brown sugar
avocado oil – any other oil of your choice
yogurt – unsweetened applesauce or flax seed meal
amaranth flour – any other flour of your choice

PROCEDURE:
Preheat the oven to 350F/180C for 15 minutes. Line a 9-inch square pan with aluminum foil with the foil hanging on two sides of the pan (so that you can lift the brownie easily off the pan once it is baked) and grease it lightly with non-stick cooking spray.
In a large bowl, beat sugar, oil and yogurt using an electric mixer for about 2 minutes.
Add the mashed banana, vanilla extract and cocoa powder and beat on low speed.
In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the cocoa mixture and stir it well with a spatula to mix well. If you feel the batter is too thick add water one tablespoon at a time until the desired consistency is reached.
Stir in chocolate chips and chopped walnuts. Spread the batter evenly in prepared pan.
Bake in the oven until just set, 23-26 minutes. Leave the pan on a cooling rack for about 5 minutes. Now that we have left the aluminum foil hanging, you should be able to lift it off without any trouble. Cool it for another 20-30 minutes before you can cut it into slices.

NOTES:
As always make sure that all the ingredients you use is gluten-free if you are baking it for somebody who is severely allergic. Be it the baking powder, flour or chocolate chips.
This is a very chocolaty brownie. So you may want to cut back the cocoa powder to 5 tablespoons maybe if you want it less chocolaty.
Amaranth flour is available in Indian stores as Rajgaro/rajgira flour.
I used Greek yogurt which is thicker than regular yogurt. So I had to use 2 tablespoons of water to the batter at the end to make it less thicker. This may not be required if you use regular yogurt.
These brownies can very well be veganized by using flax seed meal or unsweetened applesauce as an egg substitute instead of yogurt. In that case I would be blending a tablespoon of flax seed meal with 3 tablespoons of lukewarm water until its thick and foamy.
This recipe can be doubled. Use a 13×9 inch pan and bake it for 25-30 minutes. You can get 24-36 brownies approximately.

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Chocolate Glaze

From : http://www.food.com/recipe/chocolate-glaze-that-hardens-when-cool-155392

Ingredients:
Yield:
1 cup Units: US | Metric

2 tablespoons melted margarine or 2 tablespoons oil
2 tablespoons unsweetened cocoa
2 tablespoons hot water
1 cup confectioners' sugar
1/2 teaspoon vanilla

Directions:
1 Combine melted margarine or oil, cocoa, and hot water.
2 Blend in confectioners' sugar and vanilla.
3 Pour or spread on brownies or cake.
4 Glaze will harden when cool.

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Dulce de leche pudding

From : http://www.cucumbertown.com/dulce-de-leche-pudding-recipe-dish
INGREDIENTS

FOR THE BISCUIT LAYER
Ladyfinger biscuits or Marie bisuits 15
Water 1 Cup
Instant coffee Powder 3 Teaspoons

FOR DULCE DE LECHE LAYER
Condensed milk / Milkmaid 1
Milk 3 1⁄2 Cups
Powdered Sugar 3⁄4 Cup
Cornflour 1⁄2 Cup
Nestle Cream 1
Sliced almonds 3 Teaspoons
Vanilla essence 3 Drops

FOR THE WHIPPED CREAM LAYER
Dreamwhip Whipping Cream Powder 1
Milk 1⁄2 Cup
Vanilla Essence 2 Drops
PREPARATION STEPS

1 FOR THE FIRST LAYER
2 Dissolve the instant coffee powder in water
3 Dip the ladyfinger biscuits in the coffee mixture one by one and arrange on a pudding dish .(Do not soak the ladyfinger biscuits, else they will be too soggy. If you are using Marie biscuits , you can add a few tsp of sugar to the coffee mixture).
4 Keep it the fridge while you prepare the second layer.
5 FOR THE SECOND LAYER
6 In a pressure cooker ,place the condensed milk and fill water till the can is immersed completely.
7 Close the cooker and cook on medium flame with the weight on. After the first whistle, reduce the flame to low and cook for 45 minutes .
8 Allow the cooker to cool and then open and take out the can. After the can is cooled well , open it.You can see that the condensed milk has turned to a toffee like semi solid mixture .This is the Dulce de leche…
9 In a thick bottom pan, mix together the dulce de leche, 3 cups milk, powdered sugar and nestle cream. Heat this on a medium flame and when it starts to boil , add the cornflour dissolved in ½ cup milk.
10 Stir well till you get a thick mixture. Remove from flame , add the sliced almonds and a few drops of vanilla essence.
11 Pour this mixture over the biscuit layer. Keep it back to the fridge and allow it to set for atleast 2 hours.
12 FOR THE THIRD LAYER
13 Using an egg beater ,beat whipping cream powder , milk and vanilla essence till soft peaks form.
14 Spread this over the pudding and cool once for atleast 2 hours.

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Quick OREO Treats

From: http://www.snackworks.com/recipe/quick-oreo-treats-112214.aspx

Ingredients
18 OREO Cookies
1 pkg. (4 oz.) white baking chocolate, melted
1/2 cup flaked coconut, toasted

Instructions
DIP  half of each cookie in chocolate; sprinkle with coconut. Place on waxed paper- or parchment paper-covered baking sheet.
REFRIGERATE  15 min. or until chocolate is firm

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Gelatin Pinwheel / Fruity Roll-Ups

From : http://www.joyofjello.com/?p=1085
Ingredients
1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows



Method : 
Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.

Stir together water and jello powder in a glass bowl and microwave for 1 minute.   Remove bowl and stir well making sure jello is dissolved.  If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.

Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff.  This is the key to a successful marshmallow layer!  If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.

Whisk quickly until marshmallows are dissolved.

Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set.  Creamy layer will float to the top.

Remove the pan from fridge.  At this point,  the jello should be very firm and easy to handle.  Gently pull one side away from pan and lift entire sheet onto counter.  Starting at one end, roll up tightly.  With seam side down, cut into 10-12 (1/2) inch slices.  We found it easiest to cut with a piece of thread or dental floss.  Just put the string around roll-up, cross and pull.

Serve immediately or refrigerate until ready to serve.

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THAI SWEET PANCAKE

From : http://www.zeekhanakhazana.com/recipe/thai-sweet-pancake

INGREDIENTS
3 - 4 tbsp corn flour
3 tbsp rice flour
3 tbsp sugar
½ cup coconut milk
¾ tsp oil
¼  cup freshly grated coconut  
2 tsp icing sugar 

For garnish
Honey
Sea salt
Icing sugar

METHOD
Firstly, mix corn flour, rice flour, sugar, coconut milk and water in a bowl to prepare a batter.
Now, heat oil in the pan moulds and pour the prepared batter in it.
After this, put the grated coconut on it and cook it.
Next, mix grated coconut, coconut milk and icing sugar in a bowl to prepare a paste.
Now, grease the pancakes with the prepared paste.
Garnish the prepared pancakes with honey, sea salt and icing sugar.
Your Thai Sweet Pancakes are ready.

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CAKE ICE CREAM

From : http://www.zeekhanakhazana.com/recipe/cake-ice-cream

INGREDIENTS 
2 cups crushed dark chocolate biscuits 
Chocolate ice cream as required
½ cup chopped canned cherries 

For decoration
Canned cherries as required
Sugar flowers as required
Chocolate chips as required
Chocolate vermicelli as required
Sugar Hearts as required

METHOD
In a cake mould, add some of the crushed dark chocolate biscuits and make a base.
Add some of the chocolate ice cream and press it to set.
Add chopped canned cherries and then add the remaining crushed dark chocolate biscuits and set it.
Then add the remaining chocolate ice cream and let it set in the freezer for 3 hours.
After it has set, decorate the cake with canned cherries and sugar flowers.
Keep a mould in the center of the cake and add chocolate chips. Remove the mould.
Decorate with sugar hearts and chocolate vermicelli.
Cake ice cream is ready to eat.

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GULKAND PEDA

From : http://www.zeekhanakhazana.com/recipe/gulkand-peda
INGREDIENTS
1 cup khoya
3 - 3 ½ cup icing sugar
5 - 6 tsp gulkand
For garnish
Almonds
Pistachios
Gulkand
Cardamom seeds
Cardamom powder

METHOD
Mix khoya and icing sugar in a bowl.
Now, melt khoya in a pan and cool it to give a shape.
After this, fill gukand in the  peda. 
Garnish the prepared pedas with almonds, pistachios, cardamom seeds and cardamom powder.
Your Gulkand Peda is ready.

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CHANDRAPULI

From : http://www.zeekhanakhazana.com/recipe/chandrapuli

INGREDIENTS
4 - 5 tbsp semolina
½ litre milk
2 tsp cardamom powder 
½ coconut
5 tbsp sugar
4 tbsp kheer
For garnish
Cardamom powder 
Grated coconut

METHOD
Sauté semolina in a pan.
Boil milk and cardamom powder in another pan.
Now, sauté cardamom powder, grated coconut and sugar in semolina pan.
Mix the prepared semolina mixture and kheer in a bowl to prepare puli.
After this, pour the boiled milk on the prepared puli.
Garnish chandrapuli with cardamom powder and grated coconut.
Your chandrapuli is ready.

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KHOYA AND GULKAND SHOOTERS

From : http://www.zeekhanakhazana.com/recipe/khoya-and-gulkand-shooters

INGREDIENTS 
½ cup khoya
1 cup sugar
½ tbsp cardamom powder
½ tbsp saffron
¼ cup rose petal compote (gulkhand)
3 edible silver sheets(chandni ka warq)
8 cloves

METHOD
Roast the cloves in a dry pan, tossing continuously. Once they begin to emit an aroma add the saffron. Gently roast and then leave aside for later.
In another pan cook the khoya till it begins to melt. 
Add cardamom powder to the melted khoya and stir well. 
Add the sugar and roasted cloves and saffron to the khoya mixture. Leave the khoya to simmer for a few minutes. 
To serve, pour a little rose petal compote into the bottom of a shot glass, add a layer of khoya and then top with another layer ofgulkhand. 
Garnish each shot glass with a small piece of the edible silver sheet before serving.

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TRI FRUIT BARFI

From : http://www.zeekhanakhazana.com/recipe/tri-fruit-barfi

INGREDIENTS

For white barfi

• ½ cup cashew nut powder 
• 2 tbsp almond powder  
• 1 tbsp sugar syrup 

For green barfi

• ¼ cup pistachio powder 
• 1 tbsp almond powder 
• 2 tsp sugar syrup 

For orange barfi

• ½ cup cashew nut powder 
• 2 tbsp almond powder  
• 2 tsp saffron water 
• 2 tbsp sugar syrup 

For garnish

• Pistachio powder as required
• Saffron as required

METHOD

• To make the white barfi; in a pan add cashew nut powder, almond powder and sugar syrup and mix well. Once ready, remove in a bowl.
• To make the green barfi; in the pan add pistachio powder, almond powder and sugar syrup and mix. Once ready, remove in a bowl.
• To make the orange barfi; in the pan add cashew nut powder, almond powder, saffron water and sugar syrup and mix well. Once ready, remove in a bowl.
• With the prepared green barfi, roll and make a round ball.
• Flatten the white barfi and add the green barfi ball in the middle and cover with the white barfi from all sides. Roll it into the shape of a ball.
• Flatten the orange barfi and add the white barfi ball in the middle and cover with the orange barfi from all sides. Roll it into the shape of a ball.
• Let it cool to the room temperature.
• Once cooled, cut into 4 pieces.
• Sprinkle pistachio powder on a plate and place the cut barfi pieces on it.
• Garnish with saffron. 
• Tri Fruit Barfi is ready to eat.

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DOUGHNUTS

From :  http://www.zeekhanakhazana.com/recipe/doughnuts

NGREDIENTS

• 1 tsp dry yeast 
• 1 tsp castor sugar 
• 1 ¼ cup refined flour 
• 1 tbsp butter 
• 2tbsp castor sugar 
• Milk as required
• 1 tsp vanilla essence 
• Oil for deep frying
• ½ cup icing sugar 
• ½ cup cocoa powder 

METHOD

For the yeast

• Heat half a cup of water and as it gets lukewarm, add dry yeast and castor sugar to it.

For dough

• In a bowl, add refined flour, castor sugar and butter.
• Mix the prepared yeast to it and add milk and vanilla essence.
• Knead a soft dough using the milk and cover it with a wet cloth.
• Make small balls of the dough and pierce hole in the centre of the balls.
• Keep it aside to swell.
• Heat oil in a pan.
• Deep fry the doughnuts in medium hot oil and keep them aside in a plate.

For glaze

• Take water, icing sugar in a bowl and stir.
• Dip the doughnuts in the glaze.
• Similarly prepare a chocolate glaze using cocoa powder and water and dip the rest of the doughnuts in it.

For serving

• Spread some cocoa powder with the help of a strainer on a plate and keep the doughnuts on it.
• Doughnuts are ready to be served.

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PANEER JALEBI

From : http://www.zeekhanakhazana.com/recipe/paneer-jalebi

INGREDIENTS

• 200 gm paneer
• ½ tsp cooking soda
• ¼ cup all purpose flour
• Oil for deep frying
• 2 cup sugar syrup
• 2 tsp rose water

For garnish

• Silver leaf
• Sugar syrup
• Finely chopped pistachios

METHOD

• Mix paneer, cooking soda and all purpose flour in a bowl to knead a dough.
• Now, rollout the dough and give them the shape of the jalebis.
• Meanwhile, mix rose water in sugar syrup and put the fried jalebi in it.
• Garnish the prepared jalebi’s with silver leaf, sugar syrup and pistachios.
• Your Paneer Jalebi is ready.

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GULKAND GILORI

From : http://www.zeekhanakhazana.com/recipe/gulkand-gilori

INGREDIENTS

• 1 cup almond powdered
• 3 tbsp icing sugar
• 1tsp almond essence
• 2tsp rose water
• 1 tsp green food color
• 2 tbsp khoya
• 2tbsp gulkand
• 4 - 5 silicone moulds 
• Few drops rose red color
• Silver warq

METHOD

• Add powdered almonds and green food color in a bowl. 
• Mix almond essence and icing sugar.
• Prepare dough with the ingredients.
• Mix Khoya and Gulkand in a bowl and prepare the stuffing of the paan.
• Roll the dough of paan and dust it with icing sugar.
• Fill it with the stuffing of paan.
• Keep it in a mould and remove the prepared Gilori in the shape of a triangle.
• Add the chandi ka warq on it.

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PAAN GUJIYA

From : http://www.zeekhanakhazana.com/recipe/paan-gujiya

INGREDIENTS                        

• 1 cup plain flour                                  
• ½  cup semolina  
• 2 - 3 tbsp warm oil                          
• Oil for deep frying                                                      
• 1 cup gulkhand                            
• ½ cup mouth freshener               
• ½ cup tooti fruti                           
• 2 cup sugar syrup                         

For garnish

• Mouth freshener

METHOD

• Mix gulkhand, mouth freshener and tooti fruti in a bowl. 
• Now mix maida, semolina and oil in another bowl to knead dough.
• Next, make small balls from the prepared dough and roll them out.
• Fill the prepared mixture inside the rollouts and give them the shape of gujiya.
• Now seal the edges with the already prepared plain flour paste.
• Deep fry them for 10-12 minutes
• After this, put the fried gujiya’s in the sugar syrup
• Garnish the prepared gujiya’s  with mouth freshener
• Your Paan Gujiya is ready to serve.

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Sweet Coconut Samosa

From : http://www.zeekhanakhazana.com/recipe/sweet-coconut-samosa

INGREDIENTS

• 4 samosa patti  
• Refined flour & water batter as required 
• 2 tbsp oil to grease 

For filling 

• ½ cup condensed milk 
• ½ cup desiccated coconut  
• Nutmeg powder a pinch
• Cinnamon powder a pinch  
• 1 tbsp brown sugar  
• 1 tbsp cashew nuts  
• 1 tbsp yellow raisins   

For garnish

• Powdered sugar as required  
• 1 - 2 tsp pistachio soft   
• Gulkand as required
• Mint leaves as required 

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Chocolate Custard

From : http://www.zeekhanakhazana.com/recipe/chocolate-custard

INGREDIENTS

• Butter as required
• 1 cup crushed digestive biscuits 
• 2 tbsp butter 
• ½ cup readymade vanilla custard 
• ½ cup chocolate sauce 

For garnish

• Whipped cream as required
• Fresh cherries as required
• Powdered sugar as required

METHOD

• Grease a mould with butter.
• In a bowl add crushed digestive biscuits and butter and mix. Add it to the greased mould and make a base.
• Keep it in the freezer to set for 10 mins.
• Once it has set, add the readymade vanilla custard and make a layer in the mould.
• Add chocolate sauce and spread it evenly. With a fork, create designs on the chocolate sauce.
• Keep it in the freezer to set for 10 mins.
• Once it has set, de-mould the chocolate custard and decorate it with whipped cream.
• Garnish with fresh cherries and sprinkle powdered sugar on top.
• Chocolate Custard is ready to eat.

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Honey Noodles

From : http://www.zeekhanakhazana.com/recipe/honey-noodles

iNGREDIENTS

For noodles

• 250 gms refined flour 
• 2 tbsp oil
• 1 pinch of salt
• Oil to fry

For topping 

• ½  cup honey 
• 2 tbsps oil 
• Chocolate sauce to drizzle 
• Vanilla ice cream as needed.

METHOD

• Combine the refined flour, oil and salt to make dough and leave it to rest about about five minutes. Roll this dough into thin sheets and using a knife cut into thin strips. Deep fry these strips in oil till golden brown and then drain the excess oil on a paper towel.
• Place the noodles in a serving plate and drizzle honey and chocolate sauce over them. 

Serve with a dollop of ice cream. 

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White choc cheesecake with port syrup cherries

From : http://www.taste.com.au/recipes/18692/white+choc+cheesecake+with+port+syrup+cherries?ref=collections,christmas-desserts

Ingredients
Melted butter, to grease
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
150g butter, melted
200g Cadbury Dream white chocolate, finely chopped
2 x 250g pkts cream cheese, at room temperature
1 x 395g can sweetened condensed milk
375ml (1 1/2 cups) thickened cream
Port syrup cherries
185ml (3/4 cup) port
155g (3/4 cup) caster sugar
750g fresh cherries, pitted

Method
Step 1
Brush a 22cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.

Step 2
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.

Step 3
Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.

Step 4
Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.

Step 5
Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.

Step 6
Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.

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Choc ripple cake

From http://www.taste.com.au/recipes/25214/choc+ripple+cake?ref=collections,christmas-desserts

Ingredients
500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method
Step 1
Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2
Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3
Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set.

Step 4
Just before serving, sprinkle with grated chocolate.

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