OREO POPS (CHOCOLATE COVERED OREOS)

I love Oreos.  They are the perfect cookie.  They are great on MANGO TRIFLE   They are great for No-Bake Pineapple Tart.

Oreo pops are easier to make than cake pops and are great treats for a holiday or party or festivals.

Chocolate covered Oreos can make a HUGE creative statement at your party.
They are so fun and so delicious. You can make them simple or get creative with the design and presentation for a yummy treat that will WOW all of your guests.

I made 100 oreo pops for my Jsg elegant group party. I enjoyed a lot making them occasionally stopping to smell the delicious aroma .the party theme was light blue and so I coated them with light blue chocolate. Everybody loved them especially the kids who grabbed 3-4 pops at once.Creative yet easy these pops were fun to make.

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Just take a look at how amazing these oreo cookie pops are. I mean…really! You can’t get any better than Oreos covered in chocolate and decorated to match your theme. PicsArt_08-01-05.51.45 (1)

 

INGREDIENTS:

1 package of Oreo cookies
white chocolate
Lollipop sticks
Wax or parchment paper
Bowls to mix chocolate  in- narrow is better than wide for dipping
Spoons
A cookie sheet or large flat tray
Decorations- sprinkles, crushed Oreos or other treats, drizzled chocolate, etc.
blue color (liposoluble color)

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INSTRUCTIONS :

  1. Melt your chocolate in a bowl or in a microwave safe glass. Use 30-second intervals and stir until melted.
  2. Remove the top to the Oreo cookie. Dip your sucker stick into the melted chocolate and place in the center of the Oreo cookie filling. Press down slightly into cream filling so it sets a little.PicsArt_08-01-09.24.33
  3. Place top of the cookie back on and lightly press to reattach.
  4. Melt Chocolate in a bowl or narrow microwave safe glass, add 2,3 drop of colors.PicsArt_08-01-09.20.10
  5. Dip the Oreo suckers in the chocolate, making sure that the whole cookie gets covered.PicsArt_08-01-09.18.50
  6. At this point, you can either place them on a waxed paper sheet to dry flat or stand them up on a sheet of styrofoam to dry standing up like a lollipop.PicsArt_08-01-09.21.33
  7. Place one side of the Oreo pop in the sprinkles.
  8. It just depends on the look you want in the end. They are both fun!
  9. Decorate To Your Heart’s Content.
  10. Decorate with sprinkles or sugars.

This was a fun and simple food project.  Oreo pops are an easy, inexpensive, and cute wedding favor, birthday party favor, or neighbor treat.1501586022894

I like to take pictures and I especially like to take pictures of cute, colorful things with me, so enjoy my craziness.DSC_5922

 

NOTES:

  • Colored sprinkles. Kids love these! The Oreo pops with sprinkles always go the fast when there are kids around.
  • you may decorate according to your theme.
  • There are so many fun ways to decorate your oreo cookie pops. You can drizzle chocolate over it.

     

     

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MINI CHOCOLATE HEARTS/EGGLESS MINI CHOCOLATE CAKES

My Birthday special🎂🎂🎂

MINI CHOCOLATE HEARTS/EGGLESS MINI CHOCOLATE CAKES
“Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories”.picsart_1486916561926

It’s my birthday on 9th Feb.
I am busy with parties with family and friends.I am very crazy about My birthday and really excited too and would like to share my happiness with all of you.
February is a month of love and happiness too as it is my birthday month.

When I was baking this cake only one idea came to my mind a heart shape cake with red topping and it came out to be exactly the way I wanted it to be.

When you dream about some creation and outcome is as you think .you get more confidence to create such new things ..When I am posting and writing here I am smiling to think about my mini chocolate hearts ..picsart_1486916642483
Me with my little hearts, I can’t control myself to take a picture with it.dsc_4476

oooo Valentines is coming you can make it for your love ..
Get set go and baking on.

CAKE INGREDIENTS:

All purpose flour (maida)1Cup
Butter 1/4cup
Milk powder 1/2 cup
Powdered sugar 1/2 Cup
Coco powder 1 tbl sp
Baking powder coated tsp
Baking soda 1/2tsp
coffee powder (heaped)1/8tsp
Milk 1/2 cup
Curd 1/4 cup
Water 1/4 cup
Vanilla essence 1/4 tsp
Whipped cream for decoration
small star nozal
piping bag
Heart shape sprinkles.

GANACHE INGREDIENTS:

White chocolate chips – ¼ cup
Heavy cream – ¼ cup(I used amul fresh cream)
1/2tbsp butter
red colour 2-3 drops (I used ameri red colour)

INSTRUCTIONS:

  1. Grease and Dust the cake tin….process of applying a thin layer of butter to the tin and then coat it with Maida is called grease and dust. This process ensure easy removal of cake.
  2. Take an square  pan, apply butter all over the inside part of it, sprinkle Maida (I used the maida n coco mix) and rotate the pan as you rotate a steering wheel when you drive a car. Tap the pan on the back and dust off the excess floure                        
  3. Mix flour with baking powder, soda, coffee and coco powder and sieve it thrice.
    Why thrice?
    One, by sieving thrice all ingredient will mix together nicely.
    Two, sieving will incorporate air to the maida.
  4. Take a bowl, add soften butter and sugar, beat till light.
  5. Now add milk powder and curd beat thoroughly. Add essence.
    Add Sieved flour (with baking powder and soda, coffee and coco) gradually with milk and water and fold the batter with the help of a spatula.picsart_1486380883585
  6. Do not beat much at this point.Pour this batter into a greased cake tin and tap the pan twice on your kitchen counter to release air pockets. picsart_1486380916280
  7. Preheat the oven at 180*, bake it for 30-35 minutes.  To check, insert a toothpick in the middle of the cake, if it comes out clean, it is done.
  8. Take it out from the oven, let it cool for 8-10 minutes in the pan and then invert it on the wire rack for about one hour and let it cool completely.

GANACHE MAKING METHOD:

  1. Chop the chocolate into tiny pieces. Make sure the chopped pieces are all of the same size so that it will all melt at the same time.
  2. Heat the cream in a saucepan or a microwave until you see tiny bubbles appearing around the edges. If using microwave, as a general rule, keep for 30 seconds.
  3. Once you see the bubbles, remove from heat (otherwise the cream will bubble up and overflow) and pour over the chopped chocolate.
  4. Submerge all the chocolate pieces and let it stand for 5 minutes.
  5. After 5 minutes, start mixing the chocolate and cream together. Add the butter. Keep mixing until it all comes together as a smooth mixture.
  6. If there are pieces that have not melted, put it back in the microwave for 30 seconds and mix again until it is smooth.
  7. Once cool, use it if using for glaze. Otherwise, cover it with a cling film and keep it refrigerated until it sets well and use as needed.
  8. If refrigerating, bring it to room temperature before using.

DECORATION SUGGESTIONS:

  1. When the cake is fully cooled cut it intk the shape  of mini  hearts with the help of a  cookie cutter .picsart_1486915989442
  2. Place the mini cakes on a wire rack  Drizzle 2 tbsp of ganache or more so that cake is  fully covered.
  3. Take some whipped cream in piping bag with small star nozal, make cakes border .
    Put some heart shapes sprinkles on the sides.picsart_1486916086734

    Yipeeeeeeee my love is ready
    Mini chocolate hearts are ready ..picsart_1486916684415

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PAAN ( BETEL) CHOCOLATE FUDGE

Chocolate fudge is the most popular sweet now-a-days.I have recently  grown betel (Paan) leaves in my kitchen garden.One day I saw the plant and thought of making something innovative,so I looked up the internet and found out this wonderful recipe and decided to try it .It is refreshing and flavorful For someone who loves sweets and also Paan,this is a mouthwatering delight which can be enjoyed in just one big gulp.

This is an easy version of of preparing chocolate fudge and not the traditional method.The 3 ingredients used are sweetened condensed milk,chocolate and butter.I have added paan leaves and dry fruits,but its optional.

Chocolate fudge can be made on any celebratory or festive occasion.the recipe can be doubled also.picsart_1479382587047
Recipe courtesy…Madhulika vatsal

INGREDIENTS:

300g Chopped White Chocolate
150g  Condensed Milk
1/2 cup chopped  Fresh Paan Leaves
50g Unsalted Butter
Green Food Colour ( Powder or Gel)
Colourful Mint Sprinkles
1/2 cup Roasted,chopped cashew-nuts and almonds

INSTRUCTIONS:

  1. First line an aluminium foil or butter paper in a square pan.The foil paper or butter paper has to cover all the sides.
  2. Take chopped chocolate in a bowl or pan .if you have a slab of chocolate,then just keep the whole slab in a zip lock pouch and with a pestle, break the chocolate.I used white chocolate ,but dark chocolate also tastes very good.
  3. Add butter and condensed milk.Mix gently on low flame.picsart_1481629957966
  4. Add green food colour and chopped  paan leaves, mix well.Add Dry fruits and mix well.picsart_1481630306522
  5. Pour the mixture in a greased or lined pan.Tap the mixture and sprinkle paan leaves and mint sprinkles.
  6. Let the fudge cool at room temperature.do not cover the pan.once the fudge has cooled at room temperature,cover the pan and refrigerate the fudge for 2 to 3 hours or overnight, till it sets completely.
  7. Demould it and cut in small square pieces.Enjoy your festive days with paan chocolate Fudge…!!picsart_1481630422059
  8. Serve this chocolate fudge or wrap them in foil or butter paper and keep covered in a jar or box in the fridge .

NOTES:

  • Substitutions:butter-ghee,
  • milk chocolate-dark chocolate-white chocolate or chocolate chips
  • Cashewnuts-almonds-walnuts-any dry fruits of your choice

 

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Cornflakes Chocolate Clusters And Hearts

“Chocolate never asks silly questions. Chocolate understands.”
When i saw this recipe on net I was eager to try it… After Parushan parve we have get together, for this occasion I tried this easy and chunky chocolate ..yippy every one liked it.

INGREDIENTS:

Milk compound 200gm or  Dark Compound- 200 gms.
White Compound- 100 gms.
Regular Cornflakes- 75gms. (1 full cup)
Vanilla Essence- 1/2 tsp.

INSTRUCTIONS:

  1. Prepare a tray by covering it with aluminum foil or butter paper.200
  2. Melt the Milk or Dark Chocolates or both half in a microwave or in a double boiler.
  3. Crush the cornflakes using your hand (keep them coarse).
  4. Add half of the cornflakes into the melted chocolate.201
  5. Slowly fold in the cornflakes into it. Add rest of the cornflakes and the vanilla essence. You can add more cornflakes if you see that your mixture is very thin.
  6. Using a spoon, put 1-1 tbsp. of the mixture on the tray covered with foil. Spread some melted white chocolate over the clusters to make nice designs.202
  7. Refrigerate for maximum 15 minutes and then take them out.

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Chocolate-Dipped Watermelon

A super refreshing, sweet and juicy summer treat!

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INGREDIENTS:

1 small watermelon, cut into hearts and scooped.2930

100g dark chocolate
1/4 cup desicated coconut
Some sprinkles

INSTRUCTIONS:

  1. Chill watermelon balls and hearts in freezer for about 10 minutes.
  2. Melt the chocolate in a glass bowl in the microwave for 1 minute and after 30 seconds stir it.
  3. You can melt the chocolate in a double boiler also. (Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting).
  4. Dip the sticks or toothpicks in melted chocolate and insert them into the hearts.
  5. Take watermelon balls and hearts and dip each of them into melted chocolate.
  6. Coat these chocolate watermelons with desiccated coconut and sprinkles.

Serve them right away!

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Eggless Dark Chocolate Muffins

INGREDIENTS:

Coco powder  – 1/2 cup (unsweetened)
All Purpose Flour (Maida) – 1/2 cup
Sugar – 1/2 cup (can go upto 3/4 of a cup if you prefer a sweeter muffin)
Butter – 1/2 cup
Cooking (baking) Soda – 1/4 tsp
Baking Powder – 1/4 tsp
Milk – 1/2 cup
Vanilla – a few drops

INSTRUCTIONS:

  1. Grease a 6 mould muffin tray. Preheat oven to 200 C.
  2. Sift the flour and coco powder with cooking soda and baking powder.
  3. Powder the sugar.
  4. Cream the butter and sugar together.
  5. Add milk and vanilla.
  6. Fold the flour-cocoa mix into this to get your batter.
  7. Spoon the batter into the muffin moulds.
  8. Bake at 200 C for 30 minutes.
  9. Decorate with chocolate icing and sprinkles

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