7 EASY CHRISTMAS DESSERTS AND SWEETS RECIPES

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Easy Christmas desserts and sweets - Click on the below pictures for the recipes

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Easy one bowl brownie

Eggless chocolate cake/Vegan chocolate cake

Eggless carrot cake/Vegan carrot cake

No cook choco rolls

No cook spiced date truffles

Eggless vanilla cake

No cook double layer fudge

FRUIT MINCE PIE | CHRISTMAS RECIPE

Fruit mince pie


Short crust pastry filled with rich,sticky and spiced fruit filling,usually served during christmas season.
Prep Time:15 minutes
Cook time: 40 minutes
Makes:25 to 30 mini pies
Ingredients:

For the dough

1. All purpose flour- 2 cups
2. Salt- 1/4 tsp
3. Icing sugar-2 tbsp
4. Unsalted butter,cut into cubes-2/3 cup
5. Egg yolk- 1 large
6. Cold water- 2 to 3 tbsp

For the fruit filling

1. Mixed dry fruits- 1.5 cup( use sultanas,raisins,currants,cranberries etc)
2. Almonds,chopped-1/8 cup
3. Apple,peeled and grated-1 large
4. Apple juice-1/4 cup
5. Brown sugar- 1/2 cup
6. Butter- 2 tbsp
7. Lemon and orange rind- 2 tsp
8. Lemon juice-2 tsp
9. Cinnamon powder- 1/4 to 1/2 tsp
10. Mixed spice powder-1/4 tsp
11. Nutmeg powder-1 pinch

Instructions:

Combine together all the ingredients for the filling in a saucepan and bring it to a boil.Reduce the flame to medium and allow to simmer until the dry fruits turns soft and water content is almost completely absorbed.Allow this to cool completely.

In a large mixing bowl,combine together,all purpose flour, salt and icing sugar.Add butter and mix gently using your finger tips until it resembles fine breadcrumbs.Add egg yolk and sufficient quantity of water,mix gently until the dough just comes together.Transfer the dough onto a lightly floured surface and gently knead until  smooth.

Preheat oven to 180 Deg C.Lightly grease the muffin tin with butter.Keep aside.

Roll the dough on a lightly floured surface until 3 mm thick and cut out rounds using a  cookie cutter.Gently press this into the muffin tin.

Fill the pastry shells with 1 to 2 tsp of the fruit filling.

Cut out small star shapes from the rolled out dough and place it over the fruit filling.Press the edges to seal.Transfer to the baking tray and bake for about 20 to 25 minutes or until it turns slightly golden on the edges.

Allow it to cool completely.Dust with powdered sugar and serve.

Transfer it to a bowl ,serve warm or chilled.

NOTES

• Leftover fruit filling can be refrigerated for more than a week.

Rice flour jam cookies | Thumbprint cookies | Gluten free recipe

Rice flour jam cookies

Buttery shortbread like cookie filled with strawberry jam.
Prep Time: 10 minutes
Cook time: 10 to 12 minutes
Yields: 28 cookies

Ingredients:

1. Butter- 1/2 cup
2. Sugar-1/2 cup
3. Egg-1 no
4. Vanilla extract-1 tsp
5. White rice flour-1.5 cups
6. Baking soda-1/4 tsp
7. Baking powder-1/4 tsp
8. Salt-1 pinch
9. Strawberry jam-1/4 cup(or as required)

Instructions:

In a mixing bowl,beat together butter and sugar until light and creamy.

Add egg and mix well until combined.

Add vanilla extract and mix well.

Now add rice flour,baking soda,baking powder and salt.Mix just until combined.

Gently knead , just until the dough smooths out.

Preheat oven to 180 deg C,line the baking sheet with parchment paper.

Divide the dough into 1" balls and flatten lightly.Place about 2" apart on the prepared baking sheet.

Use your finger to make a depression in the center of each cookie.Fill each indentation with about 1/2 tsp jam.

Bake the cookies for about 10 to 12 minutes,or until firm on top.It should have a slight golden bottom.

Allow it to cool before removing  from the baking tray,as these cookies crumble easily while warm.

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

Persian Rice Flour Cookies

Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

1. Canola oil or melted ghee- 1/3 cup( see notes)
2. Sugar-2/3 cup
3. Eggs- 2 small
4. Rose water- 2 tbsp
5. Rice flour- 2 and 1/4 cup
6. Baking powder-1/4 tsp
7. Cardamom powder-3/4 tsp
8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

In a mixing bowl combine together oil/melted ghee and sugar.

Add the eggs and mix well using a spatula.Add rose water and mix well.

Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

Refrigerate the dough for at least 20 minutes.

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.

Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.

Sprinkle the ground pistachios /poppy seeds on top.

Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.

Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

Notes:

• For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.

GUR PAPDI | EASY WHOLE WHEAT FLOUR AND JAGGERY FUDGE

Gur papdi

Recipe source: Sanjeevkapoorkhazana, you can find the original recipe here.

Ingredients

1. Ghee- 1 cup
2. Whole wheat flour- 2 cups
3. Powdered / grated jaggery- 1 cup
4. Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)
5. Cardamom powder- 1/4 tsp
6. Nutmeg powder- 1 pinch

Directions

• Heat ghee in a heavy bottomed pan.Add whole wheat  flour and fry stirring continuously,until it turns golden.
• Allow this to cool slightly.When it is lukewarm,add grated jaggery and mix well until combined.
• Add  sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
• Transfer this to a greased tray .Press and level it using the back of a spoon.
• Add chopped nuts on top and press it using a spoon.
• Cut into squares.Allow it to cool completely before transferring on to a serving tray or an airtight container.

JOWAR BURFI | JOWAR FLOUR FUDGE

Jowar Burfi

Recipe source: Indian cuisine, you can find the original recipe here.

Ingredients

1. Jowar flour/Sorghum flour- 1 cup
2. Water- 1/4 cup(or more)
3. Powdered jaggery- 3/4 cup(loosely packed)
4. Ghee- 1/4 cup
5. Cardamom powder- 1/4 tsp

Directions

• In a heavy bottomed pan,dry roast jowar flour until it turns golden.Allow it to cool slightly.
• In a pan,combine together water and powdered jaggery, cook until it turns slightly thick and sticky.
• Add roasted jowar flour,ghee and cardamom powder,stir continuously for 2 to 3 minutes.
• Transfer this onto a greased tray,level the surface using a spatula.Garnish with grated cashew nuts or almonds,if desired.Cut this into squares,allow it to cool completely before serving.

Notes

• Do not cook the jagerry for too long ,if you do so the burfi will turn very hard as it cools.

Easy - One Bowl Brownies

Easy One Bowl Brownie

Recipe source:best recipes.com.You can find the original recipe here
Ingredients

1. Butter- 2/3 Cup (150 gms)
2. Light Brown Sugar- 1 Cup
3. Eggs- 2 Nos
4. Vanilla extract- 1 tsp ( optional)
5. Cocoa Powder - 1/2 Cup
6. All purpose flour- 1/2 Cup

Directions

• Preheat oven to 170 Deg C.Line a baking pan (8x8) with parchment paper.
• In a mixing bowl combine together  butter and sugar until light and fluffy.
• Add eggs one at a time and mix until combined.Add vanilla extract and mix well.
• Next add  cocoa powder and all purpose flour.Mix until combined.
• Transfer the batter to the prepared pan and bake for about 25 to 30 minutes.( or until a skewer inserted into the brownie comes out with moist crumbs).Allow it to cool slightly.
• Cut into squares and serve it as it is or with vanilla ice cream.

Notes: 

• Use a smaller pan for thicker brownies.
• Use good quality cocoa powder for best results.

Sending this to Recipe sharing monday @ jam Hands

MELTING MOMENTS COOKIES | EGGLESS COOKIES

Recipe source: Divine taste,you can find the original recipe here
Ingredients

1. All purpose flour-3/4 cup( 100 gms)
2. Cornflour-3 tbsp( 30 gms)
3. Icing sugar-1/2 cup(60 gm) see notes
4. Butter-1/2 cup(100 gms)
5. Milk-2 tbsp( if required)
6. Vanilla extract- 1 tsp ( or use 1/2 tsp cardamom powder)

Method

• Preheat oven to 175 Deg C.Line a baking sheet with parchment paper.

• Sift together all purpose flour and cornflour.Keep aside.

• In a mixing bowl combine together butter and icing sugar until smooth and creamy.

• Add the flour mixture and mix until combined.Next add vanilla extract and mix well.( If the dough is stiff ,add milk as required.)

• Transfer this to a piping bag fitted with a star nozzle and pipe out  rosettes on the prepared baking tray.
• Bake for about 12 to 15 minutes or until the edges turn golden brown.(I prefer baking the cookies until the color turns to a pale golden.)
• Leave it on the baking tray for few minutes before transferring to a wire rack to cool.

Notes: 

• To make 1 cup of icing sugar ,powder together 1 cup granulated sugar and  1 tbsp cornflour until it turns into a fine powder.
• Use milk only if the dough is stiff.
• You can also divide the dough into equal sizes balls and lightly flatten with your palm and bake.
• For the cookies to retain the shape ,place the piped cookies in the refrigerator for about 10 to 15 minutes before baking.
• Make sure the oven temperature is right,if the temp is high the cookies will go flat.

THE BEST CHOCOLATE CHIP COOKIES

Recipe source:www.nlrockrecipes.com
You can find the original recipe here

Ingredients

1. All purpose flour- 1 1/3 cup
2. Baking soda-1/2 tsp
3. Salt-1/4 tsp
4. Butter-1/2 cup
5. Light brown sugar-1/2 cup
6. Sugar-1/2 cup
7. Egg- 1 no
8. Vanilla extract- 1 tsp
9. Chocolate chips/ chopped chocolate bars-1to 1 1/2 cups

Method

• Preheat oven to 180 deg C.Line a baking tray with parchment paper.Keep aside.
• In a mixing bowl ,whisk together all purpose flour,baking soda and salt.Keep aside.
• In a large mixing bowl,cream together butter ,light brown and white sugar until light and fluffy.Add egg and vanilla.Mix well until combined.
• Now add the flour mixture to this  and mix gently ,just until combined.Do not over mix.
• Gently fold in the chocolate chips.
• Drop a tablespoonful of dough on to the prepared baking sheet ,two inches apart.Bake for about 12- 15 minutes or until the edges turn golden brown.
• Allow it to cool for about 10 minutes on the baking sheet before transferring the cookies on to a wire rack to cool completely.