the big book of treats pdf download free

the big book of treats pdf download free

Chocolate chip cookies. Its brownie-like texture just adds to the mix. Set aside to cool. Whisk the eggs, castor sugar and vanilla till light and fluffy and add into the mixture and whisk. Sift together the flour and baking soda and fold into the mixture with a spatula. Add the almonds and white chocolate chips and mix till combined. Pour into an 8-inch lined baking tin and bake at C for 20 minutes.

Let it cool in the tin and then cut into bars and store in an airtight container for up to 7 days. I like the combination of white chocolate and apricot but you could use dates, raisins, butterscotch chips or even dried cranberries.

Put the rice puffs in a saucepan and toast till crisp. Melt together the white chocolate and butter in a double boiler. Add the rice puffs and the chopped apricots and mix. Put into an 8-inch lined baking tin and refrigerate for 2 hours or till set.

A great snack to make and store for a few days. It also makes for a pretty gift and I can vouch that most people love these for the healthy ingredients. Remove from heat and stir in the muesli, oats and deseeded chopped dates. Transfer to an 8-inch lined tin and bake at C for 18—20 minutes till slightly golden.

Let it cool in the tin and then cut into bars and store in an airtight container for up to 5—7 days. Makes 10 squares. Because the first time I made them I ate so many that I had to police myself. Be warned! In a microwave, melt the dark chocolate and butter and leave aside to cool. Add the brown sugar and whisk till combined properly.

Fold in the flour with a spatula and then add the oats and mix. Preheat the oven to C and either grease an 8-inch baking tin with butter or line it with parchment paper. Bake for 15—20 minutes. Once cool, spread the Nutella evenly on top and garnish with the chopped roasted hazelnuts. Makes 6 bars. Another simple no-bake recipe. In a saucepan, heat the peanut butter, butter, vanilla essence and icing sugar. Whisk till thick. If it is not thick enough, add some more icing sugar. Once thick and slightly cool, pour into a 6-inch baking tin lined with butter paper and refrigerate for 2 hours or until set.

Let it cool in the tin and then cut into bars and store in an airtight container for up to 1 week. Makes 20 bars. This fudge is my pick-me-up on rough days. I love that it is so easy to make.

Try using the best kind of chocolate you can find for this recipe since chocolate is the star ingredient here. There are several changes you can make to this: add a different kind of nut, or chocolate chips, desiccated coconut, crushed Oreo biscuits, butterscotch chips and more.

Let your imagination take over. Melt the dark chocolate over a double boiler or in the microwave. Heat the cream and butter in a saucepan over medium flame, till it boils. Pour this over the melted chocolate and slowly whisk till combined. Stir in the chopped, roasted almonds and cashew nuts and mix well. Pour into an 8-inch baking tin lined with butter paper and refrigerate for 2—4 hours or until set. Use a knife dipped in hot water to cut the fudge. Almond Walnut Brownie. Chocolate Walnut Brownie.

Hazelnut Cheesecake Brownie. Peanut Butter Brownie Cups. Red Velvet Brownie. Cakey Brownie. Nutella Brownie. Makes approximately 24 pieces. Melt the dark chocolate and butter together. Whisk the brown sugar and eggs till light and fluffy and add the vanilla essence. Add the chocolate mixture to the egg mixture. Sift flour and baking powder and fold in with a spatula.

Add the chopped almonds and walnuts and mix lightly. Bake in a 9-inch tin lined with butter paper for 25—30 minutes. Once cooled, cut into squares and serve. Makes approximately 20 pieces. One of the first things I ever baked was a batch of these. Brownies are comforting, simple and the easiest way to win someone over. If you make a larger batch, freeze them for a rainy day.

Melt the dark chocolate, milk chocolate and butter together in a double boiler and leave to cool. Whisk eggs and brown sugar together.

Add to the chocolate mixture and whisk well. Sift the flour and baking powder and fold into the chocolate mixture with a spatula. Add the walnuts and mix lightly. Bake in an 8-inch tin lined with butter paper for 20—25 minutes. Once cool, cut into squares and serve.

Makes approximately 36 pieces. This has two of my favourite desserts: brownies and cheesecake. But it does, with hazelnut of course. These are gorgeous, highly addictive and the perfect dessert to bake for that special someone.

You will have them eating outof your hands, literally. Line a inch tin with butter paper and preheat the oven to C. To prepare the cheesecake batter, in a bowl, whisk the cream cheese and castor sugar till smooth. Then add the egg and cream and whisk till combined. Lastly, add the flour and give a final whisk. Set aside. Melt the dark chocolate and butter together and leave to cool.

Whisk eggs, castor sugar and vanilla till frothy. Do not over-whisk. Pour the cooled chocolate mix into the egg mix and whisk till combined. Add flour and hazelnut powder to the chocolate mix and fold it in with a spatula. Pour into a baking tin and then swirl in the cheesecake mixture use a skewer to get the pattern you desire. Bake for 22—25 minutes. The centre should be slightly wobbly Once cool, cut into squares and serve. Makes approximately 24 cups. I recommend warming these in the microwave for a brief 30 seconds and then topping them with vanilla ice cream.

You can replace the peanut butter with Nutella, caramel or chocolate, according to your preferences. Again, note that it is better to use chunky peanut butter. Preheat oven to C and line a mini cupcake baking tray with liners. Melt the dark chocolate, butter and castor sugar with water in a microwave and set aside.

Once cooled, add the egg and vanilla essence and whisk well. Sift the flour and baking soda and fold into the mixture with a spatula. Add the milk and the chocolate chips and mix lightly. Spoon the batter into the liners and bake for 10—12 minutes. Once done, they would have sunk a little in the middle.

If not, make a slight depression in the middle with the back of a spoon and fill it with peanut butter and top with chocolate chips. It took a while to adapt my most popular cupcake recipe into a brownie. But what is life without challenges? These brownies are excellent for gifting at festivals. Cream cheese frosting. In a bowl, beat the eggs, castor sugar and vanilla essence till light and fluffy.

Melt the butter and dark chocolate together in a microwave and add to the above mixture. Add the red food colour and mix. In a bowl, sift together the flour and baking powder. Add it to the chocolate mixture and mix with a spatula till incorporated. Bake at C for around 18—20 minutes in a lined 8-inch tin. If you prefer your brownies a bit cakey and less gooey or fudgy, this recipe is for you. Up the ante by using this as a sponge cake base for ganache or buttercream.

Melt together the butter, castor sugar, brown sugar and dark chocolate in a microwave and set aside to cool. Once cooled, whisk the eggs and add into the chocolate mixture. Sift together the flour, cocoa powder and baking powder and fold into the mixture with a spatula till incorporated.

Bake at C for 20 minutes in a lined 8-inch baking tin. Makes 24 pieces. Is there anything more sinful than Nutella on brownies?

I am partial to hazelnuts but you could use walnuts or any other nuts that you like in this recipe. Sift together the flour and baking powder. Over a hot water bath, melt the butter, dark chocolate and white chocolate. Mix with the cocoa powder and set aside to cool. Whisk the castor sugar and eggs till light and fluffy. Slowly pour the melted chocolate mixture over the eggs and whisk well. Be careful not to over-mix. Fold in the flour, followed by the chopped hazelnuts.

Spread the batter in a greased 9-inch baking tray. Bake for 30 minutes or till a skewer comes out clean. Once the brownies have cooled down a little, generously spread the Nutella over them and cut to the desired size. Makes 20 pieces. Blondies are bars made with the basic ingredients—butter, sugar, flour and eggs. They have a. I use this recipe quite often and. Preheat the oven to C and line an 8-inch tin with butter or parchment paper. Whisk together the melted butter and brown sugar in a bowl till light and fluffy.

Add the egg and vanilla essence and whisk. Sift together the flour, baking powder and baking soda and fold into the above mixture. Mix the butterscotch chips, chopped walnuts and chocolate chips into the batter. Pour into the baking tin, spread evenly and bake for 25 minutes. Molten chocolate cake. White chocolate and rose sponge cake.

Chocolate ginger cake with rose ganache frosting. Classic chocolate cake. Baked Cheesecake. Mango Cheesecake. Condensed Milk and Cardamom Cake. Chai Cake. Carrot Cake. Hazelnut Cake. White Chocolate and Rose Sponge Cake. Beetroot Cake. Classic Chocolate Cake. Molten Chocolate Cake. When you say baking, you think cake. This section pays homage to the different techniques and kinds of cake—from a classic sponge to a cheesecake to cakes for special occasions.

A cake is such a classic dessert and, if you start with the most basic recipe, you can invent a signature as you go along. I first made cheesecake in university, when my Malaysian friend Kamal taught me how. It opened up a whole new world when he showed me how easy it is.

As I made more types of cheesecakes, I realized that I prefer baked cheesecakes to set ones. This cake tastes better the next day once it has had time to cool. There are only two important things to look out for when making a cheesecake: Overmixing the batter, and opening the oven door from time to time once the cake is inside. You want the cake to still be slightly wobbly in the centre once you pull it out of the oven as it will keep cooking for a few hours thereafter.

If you do see some cracks, we have a wonderful cream cheese frosting to hide them! Crumble the biscuits in a food processor or crush with a rolling pin. Put in a bowl and then add the melted butter and mix. Line the base and sides of a 9-inch spring form cake tin with the biscuit mix and press it with the back of a spoon to spread evenly Bake for 10 minutes at C and let it cool.

In a bowl, beat the cream cheese till fluffy. Add the lemon juice, castor sugar, cream, salt and vanilla essence. Add the eggs one at a time, mixing well after each addition. Pour the mixture into the cooled crust.

Bake at C for 40—45 minutes or till you see the sides brown lightly. I get nostalgic about this one because it reminds me of lazy May vacations at home and days filled with delicious food. I use Alphonso mangoes because they feel like summer to me. You could use other varieties of mango that you prefer, or even strawberries or kiwis instead. Make this your own recipe filled with your own stories. Crumble the digestive biscuits with a rolling pin or food processor.

Melt the butter in a saucepan and add the digestive biscuit crumbs and castor sugar to it. Mix well and remove from the stove. Line the base and sides of a 9-inch spring form cake tin with a removable base and press it with the back of a spoon to spread evenly.

Bake at C for 5—7 minutes. Whisk cream cheese and condensed milk with a blender. Beat the cream till thick and add to the cream cheese mixture. Fold in the lemon juice. Mix the gelatin with water and heat, stirring all the time till the gelatin dissolves completely.

Remove from the stove and set aside to cool. Strain it through a sieve Add the cooled gelatin in a thin stream. Pour this into the prepared tin. Cover and chill in the fridge for 4—6 hours. Place on a serving plate and garnish with sliced mangoes.

The flavour of cardamom reminds me of a particular kind of biscuit I used to eat as a child. I find this cake extremely comforting and love eating it warm from the oven with my cuppa.

I prefer to bake it like a pound cake and then slice it before serving, but you could bake the batter as cupcakes, a loaf or even sandwich layers of this cake with a cream cheese frosting. Whisk together butter and castor sugar till light and fluffy. Add the cardamom powder and mix. Add the milk and condensed milk and whisk till mixed well.

Sift together the flour, baking soda and baking powder and fold into the above mix with a spatula. Bake at C for 20—22 minutes in a lined 6-inch cake tin. In Paris, I worked in a chocolate shop that made a lemon ginger chocolate, which I found very interesting.

I always felt it needed some tweaking, though. Finally, I decided to use a rose ganache as frosting to add the necessary sweetness.

Rose ganache frosting. Add the melted dark chocolate and whisk. Add the grated ginger and ginger juice and mix. Sift together the flour, baking soda and baking powder and fold into the batter with a spatula. Masala chai keeps me going through my hectic days. It is no easy feat perfecting that cup, but my team at Le15 gets it right every time. Once while working on a new menu I asked one of them to make me a cup without sugar and I used that in a cake. The result was fantastic: the subtle flavours of chai in a rich sponge cake.

Add the condensed milk and chai and whisk till mixed well. I usually go hunting for the best carrot cake in whichever city I visit. That said, it is very easy to make, and I feel like I am eating something healthy! I like using a cream cheese frosting with a little bit of lemon zest to break the sweetness. Toasted walnuts add an excellent crunch to this cake. Beat the vegetable oil and brown sugar together. Add the curd and continue to whisk. Sift the flour and baking powder and fold into the above mixture along with the cinnamon powder and ground ginger.

Add the carrots and walnuts and mix well with a spatula. Pour the batter into a 7-inch cake tin and bake for 40—45 minutes. A friend of mine at university suddenly found out that she had become intolerant to gluten.

As a baker this was a nightmare come horribly true and it completely changed her life. I adapted a recipe for her without flour, using her favourite hazelnuts instead.

Nut flours are a bit dense and do leave a bit of oil. But they make for absolutely delicious desserts! You could substitute the hazelnut powder with almond powder and perhaps even add some chocolate chips to make it more sinful.

Whisk the butter and castor sugar together till thick. Add the vanilla essence and whisk. Add the eggs one at a time till each one is combined. Add the ground hazelnuts and mix with a spatula. Bake in an 8-inch tin at C for 20 minutes. Rose buttercream frosting. Melt the butter and white chocolate together in a microwave and set aside. Beat the eggs and castor sugar till thick and add the rose essence and whisk. Add this mixture to the chocolate mixture and whisk. Add the flour and the ground almonds and mix with a spatula.

Once the cake has cooled, slice it in half and spread some of the buttercream on it. Sandwich the layers and then let the cake cool in the fridge for an hour.

Then, use the rest of the buttercream with a piping bag and a star nozzle to decorate it. Beetroot is such a common—but unpopular—Indian vegetable and this recipe gives it a glamorous makeover. The sweetness and nutritional value of beetroots make this cake quite special. Melt the dark chocolate in a microwave and leave aside to cool. Bake for 20—22 minutes in a lined 6-inch cake tin.

If you ever feel like baking your own birthday cake I know I always do! You could use buttercream or a ganache to layer this cake. The method remains the same for both. Decorate with sprinkles or chocolate shavings. Chocolate buttercream frosting. Chocolate ganache frosting. Melt the dark chocolate in a microwave and set aside to cool.

Gauri rated it it was amazing Mar 30, Diana rated it really liked it Feb 11, Sameera rated it it was amazing May 21, Komal Sureka rated it really liked it Jun 08, Yogita Juneja rated it it was ok May 23, There are no discussion topics on this book yet.

Readers also enjoyed. About Pooja Dhingra. Pooja Dhingra. A graduate of Le Cordon Bleu, Paris, she brought a piece of that world to India through her delectable desserts and a beautiful cafe.

She has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman Pooja Dhingra is the founder of Le15 Patisserie and Studio Fifteen Culinary Centre in Mumbai. She has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to women.

The menu at Le15 Patisserie has been praised in several prestigious publications—Indian and international—while Bollywood stars, sportspeople, corporate czars and politicians are regular clients. She loves coffee, chocolate and sepia-toned Instagrams, as much as coming up with new collaborations and business ideas to make Le 15 Patisserie a brand to reckon with. Books by Pooja Dhingra. Related Articles. This holiday season, why not give the gift of The Chronicles of Narnia's Turkish delight, a cozy dinner with the March siste Read more No trivia or quizzes yet.

Welcome back. Just a moment while we sign you in to your Goodreads account. From the elongated, crusty baguette to the flat, chewy naan, bread comes in many varieties, shapes, and sizes. More recently, bread's been vilified and blame Keywords: bread , food , cooking , recipes. Keywords: cooking , pasta. Megan Kim Rojas Chocolate A good and tastful treat. English Words Ages 0 and up Add to Favorites. The menu at Le15 Ptisserie has been praised in several prestigious publicationsIndian andinternationalwhile Bollywood stars, sportspeople, corporate czars and politicians are regularclients.

She loves coffee, chocolate and sepia-toned Instagrams, as much as coming up with newcollaborations and business ideas to make Le 15 Ptisserie a brand to reckon with. By the time this book goes to press, I would have run a professional ptisserie for four years. When Ilook back to the day I graduated from Le Cordon Bleu, Paris, it seems like Ive been on the clichdlong journey, but also like Ive been caught up in a whirlwind.

From discovering baking at home as alittle girl to turning out macarons and cupcakes for thousands, the ability to whisk flour, butter andsugar together has brought me much, much joy and learning. I am a big believer in working hard towards making your dreams come true and when I see themunfolding in front of my eyes, I always say a silent prayer in gratitude.

Over the years, I have beenfortunate enough to earn friends, supporters, fans and fame through baking. My work has brought meso much happiness but, more than that, what my staff and I turn out every day at the kitchen bringsimmense joy to the customers that support Le15whether they buy a choux pastry on their way homefrom work, order cakes for special occasions or ask me to set up counters at their weddings. Ive been fascinated with baking for as long as I can remember.

My first proper kitchen memory isfrom when I was seven years old. It was the day my aunt taught me how to make brownies. I wasamazed that simple ingredients like eggs, butter, sugar and flour could create something so deliciousand magical. As I grew older, I continued experimenting with desserts. I remember obsessivelycrushing biscuits and adding condensed milk and cocoa powder to them.

I called it cocoa delight. To me, baking is the only thing that makes perfect sense in a world that never isor can, or should beperfect. The kitchen at Le15 Ptisserie is my favourite place. I am at peace with the buzz ofwhisking and the aroma of baking.

I have to confess that it still surprises me how much I feel at homein a kitchen, when it was never any part of my professional plans growing up. I quit law school to study hospitality management in Switzerland, where I started to discover who Ireally was. As an intern in a pastry kitchen, I loved the smell of chocolate cookies as they came out ofthe oven and, most of all, I enjoyed using my hands to create something beautiful and delicious.

The Big Book of Treats. Photography by Cyrus Dalal. About the Author. Baking Conversion Table. Cookies, Bars, Brownies. Tea Time. Follow Penguin. A graduate of Le Cordon Bleu, Paris, she brought a piece of that world to India through her delectable desserts and a beautiful cafe. She has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for the big book of treats pdf download free abilities in the kitchen, but also as a dynamic businesswoman and inspiration to women—she was selected by Forbes India for their 30 under entrepreneurs list. To Mom, Dad, Vaarun and Viddhi. From discovering baking at home as a little girl to turning out macarons and cupcakes for thousands, the ability to whisk flour, butter and sugar together has brought me much, much joy and learning. I am a big believer in working hard towards making your dreams come true and when I see them unfolding in front of my eyes, I always say a silent prayer in gratitude. Over the years, I have been fortunate enough to earn friends, supporters, fans and fame anthaku mundu aa tarvatha full movie free download baking. My work has brought me so much happiness but, more than that, what my staff and I turn out every day at the kitchen brings immense joy to the customers that support Le15—whether they buy a choux the big book of treats pdf download free on their way the big book of treats pdf download free from work, order cakes for special occasions or ask me to set up counters at their weddings. My first proper kitchen memory is from when I was seven years the big book of treats pdf download free. It was the day my aunt taught me how to make brownies. I was amazed that simple ingredients like eggs, butter, sugar and flour could create something so delicious and magical. As I grew older, I continued experimenting with desserts. I remember obsessively crushing biscuits and adding condensed milk and cocoa powder to them. I called it cocoa delight. To me, baking is the only thing that makes perfect sense in a world the big book of treats pdf download free never is—or can, or should be —perfect. I am at peace with the buzz of whisking and the aroma of baking. I have to confess that it still surprises me how much I feel at home in a kitchen, when it was never any part of my professional plans growing up. the big book of treats pdf download free The Big Book of Treats - Free ebook download as PDF File .pdf), Text File .txt) or read book online for free. The treats book. The Big Book of Treats book. Read 2 reviews from the world's largest community for readers. The Big Book of Treats is Pooja's gift to Indian home bakers. The Big Book of Treats by Pooja Dhingra, [pdf, free books] - TopCookBox. August Meet Pooja Dhingra. Cupcake addict. Macaron lover. Baker. And founder. [Download] EPUB The Big Book of Treats => spacesdoneright.comot.​com/spacesdoneright.com?asin= Big Book of Treats - Kindle edition by Dhingra, Pooja. Download it once and read it on your Kindle device, PC, phones or tablets. Send a free sample. eBooks - Category: Cooking - Download free eBooks or read books online for free. Discover new authors and their books in our eBook community. A good and tastful treat. English; Words; Ages 0 Use our free eBook self-​publishing services and we will distribute your eBook to all the major eBooks stores. To ensure. Pages·· MB·17, Downloads·New!, Camilla Saulsbury is back with The Ultimate Cake Mix Cookie Book: More Delectable Cookie Recipes..​. Jul 25, - [PDF DOWNLOAD] The Cookie Book: Decadent Bites for Every Occasion Vegan, Gluten Free Matcha Green Tea Almond Shortbread Cookies recipe From: Another delicious treat made in the The world's best chefs and food writers recommend the greatest books you should cook through, start to finish. Aug 13, - PDF download Maangchi's Big Book of Korean Cooking: From This bright and colorful Asian Noodle Salad is a gluten-free vegan meal that& These simple treats are healthy eating/snacking/dessert perfection, & I have a. Vanilla buttercream frosting. Add the egg and whisk well. Nut flours are a bit dense and do leave a bit of oil. Chocolate buttercream frosting. As an intern in a pastry kitchen, I loved the smell of chocolate cookies as they came out of the oven and, most of all, I enjoyed using my hands to create something beautiful and delicious. Place the strawberries upside down on top of the cream and cover the entire surface of the tart. For cakes that take long to bake—as loaf cakes do—covering your tin with foil helps prevent the top from burning. I remember baking these with my mom when growing up and we always had fun. Because the first time I made them I ate so many that I had to police myself. Preheat oven to C. Vanilla Bean Loaf. If it is not thick enough, add some more icing sugar. Peanut Butter Cupcakes. the big book of treats pdf download free