SWEETS

New Year "fortune cookies" (Vegetarian)

This was prepared for my close friends as a small gift for New Year. 
The idea was the same as for "fortune cookies" which are known all around the world.
I choose the best quotes of worldwide known people and added small paper with them on top of the cookies. 

Preparation: 
The same recipe as for Oat flake cookies with nuts and fruits + chocolate :)
Please see shortcut here: http://ayurvedicooking.blogspot.com/2013/08/oat-flake-cookies-with-nuts-and-fruits.html


Caramel-Chocolate shortbread (Vegetarian)

This is just perfect for celebrations as everyone would love these sweet bites.

For the base
1 cup butter
1/2 cup sugar
2 cups flour

Topping:
1 can condensed milk
1/2 cup sugar
150 gr butter
  • *Salt can also be added
+ 350 gr chocolate (melted)

Prepare base for the cake and put in oven for about 20 minutes until golden brown.
Meanwhile heat condensed milk with butter and sugar, then pour on base, leave in oven for few minutes, then remove and cover with chocolate. 



Chocolate (Vegetarian)

This was the other part of my hand made Christmas presents this year.. 

Quite easy if you follow these few steps as below:

Use kettle and place smaller one on top of it so boiling water in larger one heat smaller one. It is most common mistake to put chocolate straight on to the heat. Metal bowl also can be used instead of smaller kettle.  

Use chocolate chips or just a normal dark or milk chocolate, stir until chocolate is melted. (Use as many chocolate as you would like to use, it's never too much) :)
Then pour in tray (with lined baking paper) or in special silicone forms. Let it cool, and then place in refrigerator. Wrap in baking paper or up to imagination. 

*vanilla extract, cardamom, cinnamon or different nuts and dried fruits can be added as well. 




Salted Caramel Sauce (Vegetarian)

This year I decided to make some home-made Christmas presents as they are the ones most appreciated. 
This caramel sauce is quite easy to make and the taste is unforgettable. 
These proportions were for 5 small jars. 

600 gr sugar 
270 grams salted butter (unsalted is also fine)
360 ml double cream
3 tsp. salt

Preparation: 

Heat sugar in large saucepan and stir constantly until sugar is completely melted. Then carefully add butter (be careful as caramel will bubble), then wait until butter is melted. 
Very slowly pour in cream (again there will be bubbles, so be careful). Allow to boil, then turn off the heat and add salt. Let to cool down a little before using. This can be stored up to 2 weeks in the refrigerator. 

*Pinch of cardamom and cinnamon also can be added. Enjoy! 


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