No Bake Oreos Cheese Cake

I found this recipe from you tube - cooking with Karma

Easy peezy lemon squeezy - that's how easy this cheese cake was and it was also delicious.


No Bake Oreos Cheese Cake
Source - You Tube - CookingWithKarma

Ingredients

1 pkt sweet plain biscuits, 250g 
1 pkt oreo cookies (14 cookies)
1 pkt mini oreos
100g butter
2 tbsp hot water
1 tbsp gelatine powder
2 x 250g pkts cream cheese (room temperature)
1 cup thickened cream
3/4 cup caster sugar
1/4 cup of condensed milk

How to prepare:

1. Crushed biscuits to fine pieces and add melted butter to it.  Mix well and press firmly onto a 9" springform pan and chill it in the fridge for about 30 minutes.
2. Crush 1 packet of oreos.
3. Dissolve gelatin with hot water and set aside.
4. In a bowl add cream cheese, thickened cream, and sugar, mix well until thick and creamy.
5. Add in gelatin and condensed milk and crushed oreos
6. Mix well, spread into pan, give a gentle tab to release any bubbles. Decorate with oreos and chill over night or minimum 6 hours

Enjoy...

Super Moist Eggless Chocolate Cake

I made this fantastic and super duper easy and super moist eggless chocolate cake and "adorned" it with chocolate ganache for the Mothers Day celebration.

Qatar celebrates Mothers Dayon Wednesday, March 21.  We, however decided to have it on saturday instead...

It was a pot luck party with some games, arts and crafts demonstration, slide presentation on mothers, exchange of gift and last not least food, food and more food......

Guess like many other good things, you just can't separate ladies and good food....

I made an eggless moist chocolate cake..To my surprise it turn out very good.  The cake itself is good enough without topping but I decided to have a simple one to just "make up" the cake....

Thank you to Sister Nor of http://www.secubitgaramnor67.com for sharing her recipe.  Lets look at the recipe.

Super Moist Eggless Chocolate Cake
courtesy of http://www.secubitgaramnor67.com

Ingredients
1 cup flour
1tsp baking powder
1/2 tsp soda bicarbonat
1/2 cup of cocoa powder
2 tbs milk powder
1 1/4 cold water (water from fridge)
1 cup of brown sugar
1 tso of vanilla essence
1/2 tsp of coffee emulco or chocolate emulco (I use chocolate emulco)
a dash of salt
1/2 cup of cooking oil or corn oil (I use sunflower oil)
1 tsp lemon juice or vinegar

Chocolate Ganache - click here for the recipe.

How to do

• Heat oven at 160C
• Grease and line baking tin.
• Sieve baking powder, soda bicarbonat, flour and cocoa powder into a big bowl.
• Add in sugar, salt and milk powder, mix well.
• Add in water, vanilla essence, oil and chocolate emulco, whisk carefully and slowly till all mix well and without any lumps.
• Finally add in lemon juice/vinegar - mix immediately and thoroughly.
• Pour into lined tin and bake for 40mins or till done when tested.
• Let it cool and deco as you wish.

Chocolate Treasure

Another of my favourite...it has two steps, first with the base and then the topping..a little work but worth the effort.

I have this cookies a few time and this time I decided to make a little change...ie by adding rice bubbles and instead of drizzling with cooking chocolate I sprinkle with hundreds and thousands. 

Chocolate Treasure

Mama Zieza @ www.resipi.net

For base

250gm butter
25 g milk powder
65 gm castor sugar
250 gm flour
65 gm corn flour
50 gm cocoa powder

For topping
2 cup of cornflakes
500 gm white chocolate
50 gm almond nibs.
50 gm golden raisins/blackcurrants/ kismis
cooking chocolate for drizzle

Method

1.     Beat butter and sugar till mix well, add the rest of the dry ingredients, mix well and make balls and place in paper cup and press lightly.  Bake and let it cool.

2.  For the topping - melt white chocolate double boiler (its best to do it in small batches), once melted add the cornflakes, almond nibs and golden raisins.

3.  Mix well till all are well coated - ensure that not many cornflakes as it will not stick.

4.  Lined the baked cookies on a tray, scoop out the topping and cover the base. 

5.  Melt cooking chocolote and pour into piping bag and drizzle on the topping.  Let it dry and store them.

p/s - well received by the kids as they look inviting with colours.

Snowball Cookies

This is a another quick and easy cookie making courtesy of Wan Noor Baya of US.  Thanks Baya for sharing.

What you need :

2 cups of flour (250gm)
2 cups of finely chopped nuts (walnuts or pecan) - I used walnuts 
1/4 cup fine sugar (55gm)
1 cup of softened butter (226gm)
1tsp vanilla
icing sugar for coating/rolling

How to do :

• Pre-heat oven at 180C
• Mix flour, nuts, sugar, butter and vanilla essence.
• Mix on low speed till mix well (3-4 mins)
• Using teaspoon, scoop and make balls.
• Place on cookie sheets 1 inch apart
• Bake at 18-20minutes or till it turns light colour.
• Remove ASAP from cookie sheet.
• Roll over icing sugar, let it cool and roll once again. (I put them into small paper cupsfor easier handling)
• Store.

Note - this is a soft kind of cookie so beware.

Cornflakes Cookies

A crunchy cookies worth trying from http://citarasawan.blogspot.com/  I used honey nuts coated cornflakes so it was a little sweet otherwise they were excellent. 

What you need :

250gm butter (I used unsalted ones, so add 1tsp salt to the batter)
150gm sugar
2tsp of vanilla essence
250gm of flour
4 cups of cornflakes - crushed

How to do :

• Beat sugar and butter till white and fluffy.
• Add in vanilla essence, stir.
• Mix salt, flour and cornflakes, stir till well mix.
• Using teaspoon, scoop each teaspoon on a baking sheet.
• Bake 15-18mins at 180C or till golden colour.
• Store once cooled.

p/s : will be uploaded later...

 before baking

after baking and ready to be eaten....

Apricot (Orange) Sesame Cookies

The original recipes calls for apricot jam - i changed it to orange jam instead.

Apricot (Orange) Sesame Cookies..
courtesy of Wan Noor Baya of http://www.resipinet.com/

Ingredients
1 cup of butter
1/2 cup of sugar
1 tsp of almond extract (I use vanilla essence)
2 cups of flour
1/2 tsp of salt
7 tbs of sesame seeds
6 tbs of apricot jam

Method

1. Cream butter, sugar and almond extract till fluffy.
2. Add flour, salt and mix together further.
3. Roll into 1 inch ball, roll over sesame seeds and make an indent to fill the jam.
4. Bake at 10-12mins or till slightly brown.

Note : Place apart the cookies as they tend to expand graciously.....

Sugee (Semolina) Cookies

This is another biscuit or cookies usually we entrusted to bake for divali when we were kids......another version of quick and easy baking....

Sugee (Semolina) Cookies

What you need
2 cups of semolina
1 cup of sugar castor
a pinch of cardamon
a pinch of salt
ghee, melted - enough to make a dough.

How to do

1. Preheat oven at 180C
2. Grind both semolina and sugar to a fine powder
3. Mix all the dry ingredients and gradually add the melted ghee till a soft dough is formed.

4. Roll into a small ball, indent slightly, place on baking tray and bake for 12-15mins.

Peanut & Almond Cookies

Ok the long awaited cookies that I made for Divali. 

This is one of the cookies which we do diligently every year when we were kids.  Remember sitting around to make balls of the dough.  It is quite easy and can be quite additive once we starts to snack on them.  Original recipes calls for only peanuts, however I decided to add on almond powder.  No regrets as it turned out very well indeed.....

Lets see the what you require for Peanuts & Almond Cookies.

PEANUTS & ALMOND COOKIES

2 cups of ground almonds
2.5 cups of ground peanuts - slight roasted and powdered
2 cups of all purpose flour
1 tsp of baking powder
a pinch of salt
soya oil, sunflower oil or mazola oil enough to bind the flour

Method

1. Preheat oven at 180C for 10mins.
2. Mix all the dry ingredients in a bowl.
3. Gradually add the oil and mix well till they form a dough.
4. Take a small amount of dough and roll into a ball and slightly flatten with a fork.
5. Brush with egg yolk onto the cookie and if you wish to decorate can place a small groundnut on it.
6. Bake at 180C for 15mins or till it is golden in color.
7. Remove from oven, leave it for a few minutes before removing from pan.