It’s Christmas time and we bet you’re all ready to welcome the holiday season with happiness and joy! A season of sharing joy and spreading happiness. Christmas also marks a very special feeling; it brings the joy of giving. And for most us, food is one way to everybody’s hearts. Since it’s the season of giving and sharing joy, here are a few very scrumptious recipes – not fruitcake, mind you – that we can bet will make great return gifts for all your family and friends. And of course it goes without saying, you’re going to enjoy these treats too.
Stuffed Choco Bonbons
Honey – 3 tablespoons
Cocoa Powder – 1 cup
Apple (peeled, boiled and mashed) – 1/2 cup
Coconut (shredded) – 1/4 cup
Vanilla Extract – 1/4 teaspoon
Makes: 16 bonbons
In a large mixing bowl, combine all ingredients except the shredded coconut. Let the mixture cool for about 30 minutes in the fridge before proceeding further. Once cooled, take half tablespoon of this mixture, put a few half a teaspoon of shredded coconut. Add another half tablespoon of the chocolate mixture and make a nice, round bonbon. Put them on cupcake liners or paper moulds and set aside. Refrigerate for at least 1-2 hours before serving. You could sprinkle some powdered sugar or cocoa and crushed mixed nuts over the bonbons to make them look prettier. Feel free to experiment with different shapes; stars, hearts, or diamonds. These can be stored (under refrigeration) for up to a week.
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Chewy Pumpkin Cranberry Cookies
Maida – 1 cup
Pumpkin Puree (from fresh pumpkin) – 1/3 cup
Sugar (granulated) – 1/2 cup
Butter (melted) – 2 tablespoons
Baking Powder – 3/4 teaspoon
Cornstarch – 3/4 teaspoon
Non fat Cream Cheese – 2 tablespoons
Dried cranberries – 3 tablespoons
Vanilla Extract – 1 teaspoon
Cinnamon powder – 1/2 teaspoon
A pinch of salt
Makes: 12 cookies
Preheat the oven to about 175 degrees Celsius. In a medium mixing bowl, whisk together the dry ingredients, except sugar, and the cranberries. In another bowl, stir together the pumpkin puree, butter, and vanilla extract. Add sugar and combine. Now, add the dry mixture little by little while mixing. Don’t beat the mixture and mix only until they’re blended well. Gently, fold the cranberries and cream cheese. Segregate the dough into 12 equal parts and make balls with them and press them slightly to make cookies. You could choose to add more cranberries if you wish. Spread a thin layer of cream cheese over the cookies before tossing the tray into the oven. Bake for about 15-20 minutes or until the cookies start to become golden brown. Transfer to a wire after the cookies cool down. Soft, chewy and studded with beautiful red cranberries, these pumpkin cookies are sure to bring in the winter flavors rushing to you! Store in an airtight container for up to a week and enjoy.
Cookie Crumble Cake
For the crumble:
Maida – 3 tablespoon
Sugar – 2 tablespoon
Cookies (pick your favorite, crushed coarsely) – 1/2 cup
Cinnamon Powder – 1/2 teaspoon
Butter (frozen) – 2 1/2 tablespoons
For the cake:
Maida – 1 1/4 cup
Whole wheat flour – 1/2 cup
Egg – 1
Cinnamon powder – 2 teaspoons
Brown sugar – 3/4 cup
Yogurt – 2 tablespoons
Butter -1 tablespoon
Skimmed Milk – 1/2 cup + 2 tablespoons
Baking powder – 2 teaspoons
Sugar sprinkles – 1/3 cup
Vanilla Essence – 2 teaspoons
A pinch of salt
Makes – 1 medium cake (can be cut into 9 squares)
Preheat the oven to 175 degrees Celsius. Let’s make the crumble first. In a medium size mixing bowl, mix the dry crumble ingredients. Add the butter little by little and make a coarse mixture. Set aside. For the cake, in a mixing bowl, whisk the dry ingredients well; set aside. In another large bowl beat the egg, butter and sugar until nice and fluffy. To this add the yogurt and vanilla essence and mix well again. Now to this mixture, add the dry mixture and milk little by little while stirring. Ensure there are no lumps. Once done add the sugar sprinkles and fold the batter slowly. Spray some cooking spray on a baking tray and spread the batter evenly. Put the crumble over the cake batter and push it into the oven. Bake for about 45 minutes or until a knife or fork inserted comes out clean. Cool on a wire rack before cutting. Serve warm or cold!
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Cheesy bread rolls
Brown bread – 8 slices
Green bell pepper (deseeded, and finely chopped) – 1 cup
Red bell pepper (deseeded, and finely chopped) – 1 cup
Onion (peeled, and finely chopped) – 1 cup
Paneer (shredded) – 1 cup
Mozzarella (shredded) – 1/4 cup
Chilly flakes – 2 teaspoons (more if you like it spicy)
Egg (beaten) – 1
Garlic (peeled, and minced) – 2-3 cloves
Salt – as per your taste
Butter – 2 teaspoons
Makes – 8 rolls
Heat oil in a pan and fry the onions until they start to brown. Add the veggies and paneer, and stir fry for a minute or 2. Turn off the flame and add salt and chilly flakes. Take it off the flame and set aside. Take each slice and roll them down using a rolling pin. In the middle section of the slice, put the stir fried veggies, a little mozzarella and roll it to cover the filling. Once all the rolls are ready, carefully place them on a baking tray lined with foil. Add some chilly flakes and garlic to the egg and mix well. Smear the bread rolls with the seasoned egg mixture and push it into the oven in the central rack. Bake until they turn golden brown and crispy. Enjoy with a mint-garlic dip or the traditional tomato ketchup by the side.
NOTE: If you’re a meat lover then you could try this recipe with your favorite meat option too too!
Christmas Special – Fig Rolls
Almonds – 1 cup
Cashews – 1 cup
Oats – 1/4 cup
Salt – 1/2 teaspoon
Dates (deseeded) – 2 cups
Dried figs (anjeer) – 1 cup
Sugar – 1-2 tablespoons
Cinnamon Powder – 1/4 teaspoon
Makes: 24 pieces
In a pan on medium flame, add the oats, almonds and cashews. Stirring continuously, dry roast the ingredients until they turn golden brown. You’ll also notice the oats start to fragment. Turn off the fame and set aside to cool. After the oats have cooled down, toss them into the food processor with a pinch of salt and grind to fine meal. Transfer into a bowl and fill the processor with dates and grind them to bits. Add the ground oats mixture back to the processor and grind again till all the ingredients are well combined.
On a parchment sheet, spread the mixture. Line it with another layer of parchment sheet and roll it to make a thick sheet. Remove the top sheet and set aside. Soak the dried figs in moderate-hot water for about 3 minutes. Remove and squeeze out excess water. Put them into the processor with cinnamon powder, salt and blend. If it’s not pulsing properly then feel free to add the soaked figs’ water little by little. The consistency should be thick and not watery. Add sugar to this and blend again. At this stage if you feel the need for more sweetness then add some more dates and pulse again. Spread the fig paste on top of the date nut paste. Use the parchment paper to make a big roll with the fig paste in the center. Cut them into half or quarters and place them on a tray. Toss it into the freezer to chill rolls for at least 30 minutes before serving.
Use a sharp knife to slice and serve. Soft, juicy and very yummy, you’re sure to love them! Lasts up to a month when stored in an airtight container under refrigeration.
We hope you love these super yummy and delicious recipes. Have a healthy and happy Christmas folks! It’s the season; season to be fit. Tell us which recipe you prepared for your loved ones and how they liked it, in the comment section below. Don’t forget to share these awesome recipes with your friends too! Merry Christmas to you all!