Sometime in August, we were celebrating a couple of birthdays at work and I decided I was going to bring a batch of these to the celebration. I was a little skeptical of how they would be received, but I shouldn’t have been. They disappeared. Not everyone had an opportunity to grab one, but some clever ones managed to get seconds, maybe thirds 😉 Those that had a chance to try them out, absolutely loved them. So turns out I didn’t have to worry about these at all. I’ve had a few people ask me for the recipe more than once. So I’m actually doing another post for it.
This is one of the easier treats I’ve made and if you have to take something sweet to a potluck, may I recommend making these. They will be an instant hit. Be warned, they are really moreish. You wont be able to stop at one.
(Makes 1 dozen)
200g Oreo cookies (each packet is 137g, I just used 2 packets)
60g cream cheese
200g chocolate (I used 100g milk chocolate and 100g dark chocolate but you could use all milk or all dark or any ratio you prefer)
1/4 cup Candy melts (I used Yellow melts)
Blitz the cookies in a food processor till it reaches a fine crumb state. (If you don’t have a food processor, place the cookies in a ziplock bag and pound on them using a rolling pin.)
Stir in the cream cheese and mix thoroughly.
Roll them into balls. Refrigerate them for an hour so that the firm up.
Chop the chocolate into small pieces. Melt the chocolate in a microwave safe bowl for 30 seconds and stir. Then as needed microwave in 30 second increments stirring inbetween till the chocolate melts. The stirring helps the chocolate melt.
Line a cookie sheet tray with parchment paper.
Dip the cookie balls in the melted chocolate. Using a fork, let the excess chocolate drip off and leave them to set on the parchment lined tray. You can serve them up as they are or decorate them with sprinkles or chocolate then do that at this stage and leave it to set.
If you want to use sprinkles to decorate them, sprinkle them on the truffles just after you dip them in chocolate.
If you want to drizzle some chocolate or candy melts over, microwave them in a microwave safe bowl according to the package instructions. Pour it into an icing bag or a small ziplock bag, snip off the tip of the bag and drizzle the chocolate over the truffles. Leave to set.
I made some a while ago, and while they tasted right, the texture wasn’t. They were not crunchy. You see they are meant to be crunchy and that’s what makes them so addictive. I was a little disappointed with this version and that was the end of it.
Anyway, I forgot about them for a little while and then all of a sudden, out of the blue, I came across a recipe a couple of days ago when I was looking around online. I decided I had to try them out. I was missing Indian flavours and I figured, this would be a good opportunity to try out another recipe.
This recipe simply involves making a tight dough, roll out into a disc, cut into diamonds, deep fry, cool down and … Enjoy! The ingredients required are also very basic ones. There is a good chance you will have all you need in your pantry. This recipe took me back home in a bite. The crackers taste fantastic, they are crunchy and so very yummy. Once completely cooled, you can store them in an airtight container. Enjoy them with a nice hot cup of tea.
Recipe from: Cooks Joy
1 cup all purpose flour
1/2 cup whole wheat flour
Salt, to taste
1 tsp cumin seeds
4 tsp ghee (clarified butter)
Water, as needed
Oil, for deep frying
Mix both flours, salt and cumin seeds.
Add ghee and rub it into the flour.
Using water slowly and gradually, knead into a tight dough. (You want the dough smooth but NOT soft.)
Cover and let the dough rest for an hour.
When you are ready to proceed, preheat oil for deep frying.
Divide the dough into 4 portions.
Working with one portion at a time (keep the rest covered so that it doesn’t dry out), roll out to a disc about 1/8 inch thick.
Cut into diamond shapes. In India, they have a really cool cutter with multiple blades that makes the process much quicker. But if you don’t have one, use a knife like I did. I forgot to take a picture of this step 🙁
Pictured above is a different dough (the one for methi namakpare …. recipe coming up soon), but the process is exactly the same.
You can always re-roll the scraps and cut them out.
Carefully place the cut pieces in the hot oil. I usually place the cut pieces in my slotted spoon and place the spoon in the oil and gently tip the pieces in. I find that’s the only way I can keep from burning my hands.
Fry over a medium low heat. (This low frying ensures they cook through and get crispy later.)
When they are a nice golden brown, drain and set on some kitchen paper to get rid of any excess oil.
When completely cooled, store in an airtight container.
Because you’ve used ghee while kneading the dough, you wont need to sprinkle flour to roll it out, the dough will not be sticky.
Fry it over a medium heat. Frying it over high heat will just brown the outside while the inside will still be doughy and won’t crisp up.
200g dessicated coconut
2 cups water
2 cups semolina
2 cups sugar
6 tbsp ghee (clarified butter)
1 tsp baking powder
A generous pinch cardamom seeds, crushed (Seeds from about 6 large pods)
In a heavy bottomed pan, bring the water to a boil.
Add the sugar to the pan and let it melt.
Once the sugar has melted, add the coconut and the ghee and let it come to a boil, stirring frequently.
Add the semolina and let it cook for 5 minutes, stirring frequently.
Add the crushed cardamom seeds.
Take off the heat and cool.
|After the mix has cooled|
Preheat the oven to 180ºC and line and grease a baking dish / cake pan.
When the mix has cooled, add the baking powder.
Just before baking, add the beaten eggs. Mix well till the eggs have been incorporated well.
Pour the batter into the prepared pan and bake till done. (Till a skewer pierced in the center of the cake comes out clean.)
If the top starts to brown too quickly, cover the top with some aluminium foil.
Cool down and enjoy!!!
NOTE – Add the eggs only just before you bake the cake and not in advance. Preheat the oven in time to bake the cake.
I’m not too happy with the evenness of the chocolate coating on some of them, but I think they still turned out alright. The next time I make these, I’ll either double dip them in the chocolate or I’ll cool the chocolate down a little to thicken it up a bit. I’m also very eager to try candy melts the next time around. I used mini pretzels and I think they’re just way cuter since they’re smaller. But these turned out really well. While I was dipping these in chocolate, my husband decided to help out by supposedly “tasting” some even before the chocolate had an opportunity to set up. In my experience that’s good news. He has really good taste. He isn’t fussy about food and will silently endure all the torture I put him through while I’m experimenting with new ideas. But when he really enjoys a dish, I can tell, and it makes it all worthwhile. Let me tell you this much, its hard to stop at one, or two, or even three with these bite sized treats.
Chocolate Covered Pretzels
1 packet of mini pretzels
A bar of white chocolate
Sprinkles of your choice (I used some chocolate strands and some hundreds & thousands)
Break the chocolate bar into smaller pieces and place in a microwave safe bowl and microwave on high for about 30 seconds. Stir and continue heating in bursts of 30 seconds till it melts and stir in between each zap, to ensure the chocolate doesn’t burn.
Prep a little assemble line of sorts on your table / counter / work platform. I placed them in this order – pretzels, melted chocolate, plate lined with baking parchment, sprinkles.
Dip the pretzels in the chocolate, and using a fork, pick it up and place it on the lined plate. Sprinkle the ‘sprinkles’ over it as desired.
Leave it to set. I usually pop it in the fridge for about 20 minutes.
There you go. That how quick, simple and easy this is. Repeat the process till you’re done. You can also use milk or dark chocolate if you prefer.
Don’t forget to check what the others have put together this week. We will be posting one new recipe every week for 8 more weeks so don’t forget to stop by every Wednesday for a new idea. If you’d like to join in and cook / bake with us, you can sign up at Brenda, our hosts blog, Meal Planning Magic.
heat for exactly 7 minutes.
– If the marzipan turns too dry add a couple of drops of rose water and knead till it reaches desired consistency.
– If the marzipan is slightly moister than you’d like, knead with some icing sugar till it reaches the desired consistency.
– If the dough is too moist, put in back on the fire for a minute or so and stir. This step is usually not needed. I had to do this just once when using a different stovetop and the lowest flame was way to low than what you’d find on a regular stove top.
(Make 35-40 depending on the size)
200g all purpose flour
60g fine sugar
200g dates, cut into strips
200g walnuts, sliced (optional)
Yolk of an egg for glazing
Beat the butter till fluffy.
Add the sugar and beat till fluffy again.
Add 1 well beaten egg and beat till incorporated with the sugar and butter.
Fold in the flour and mix till well blended. Knead lightly till it forms a dough. If the dough is too soft, refrigerate for around 10-15 minutes before rolling it out.
Roll it out to a rectangular piece to a 1/4″ thickness. Cut into 1 1/2 – 2″ squares.
Put 2 strips of date and walnut (if you’re using walnuts) on each roll and roll it up. Apply a little water to seal the edges.
Place on a well greased baking tray leaving about an inch of space between any 2 pieces.
Using a pastry brush, brush the top of each roll with egg yolk for a glazed look.
Bake for 10-15 minutes at 160ºC.
Cool completely before storing in an airtight container.
You should spend some time browsing her blog. She makes some lovely treats.
Also, don’t forget to check the others have submitted this week.
This week, I’d like to showcase something that is quite popular in India during Christmas. Its a little cookie called the ‘Nankatai’. It has a lovely taste and is a favorite with kids and adults alike. Today, I will share with you one of the recipes that I use for this cookie. Please forgive the image quality, a mobile phone camera was used to capture this.
Don’t forget to spend some time to check out what the others have come up with this week!
Week 11 Twelve Weeks of Christmas: