Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

This recipe is commonly made during weekends or birthday time when some sweet craving comes. The recipe has a chocolaty, rich taste and it feels very comforting to eat. The chocolate glaze and sprinkles in this recipe looks festive and tempting, kids usually get excited seeing it. Even beginners can try this recipe as it is simple and it turns out good every single time.

About Eggless Chocolate Cupcake

Eggless chocolate cupcake is a popular cupcake recipe which many people make at home. It is made by mixing dry and wet ingredients together and baking till soft, this method is very basic and easy to follow. Even without eggs, the cupcake comes out moist and fluffy when it is done right, this recipe works well.

The texture of these cupcakes is soft inside with slightly firm top, it has good bite and not crumbly. Cocoa powder gives deep chocolate flavor and milk keeps the batter light and smooth. Oil is used instead of butter which makes the cupcake moist even after cooling, it was still soft next day also. 

You can just decorate this cupcake as you like, there is no fixed way. Colorful sprinklers makes it more fun especially for kids, they enjoy it a lot. You can also skip frosting and enjoy it plain with tea, it tastes good that way also. The cupcakes are not very dense and are easy to bite, kids like it.

I usually bake this when kids ask for something sweet or when guests come suddenly, this recipe helps then always. It does not need much planning and ingredients are always at home, most kitchens have it ready anytime.

Eggless Chocolate Cupcake Ingredients

• Maida - I used as the main flour. It makes the cupcake soft and light. You can reduce and use more wheat flour if you prefer.
• Wheat flour - I have added this for little healthy touch and balance. It also gives slight texture. You can replace fully with maida if needed.
• Icing sugar - This is used to sweeten the batter evenly. It mixes well without grainy feel. You can powder regular sugar and use.
• Cocoa powder - I have used this for chocolate flavor and color. It gives rich taste to the cupcake. 
• Oil - I just add it for moistness. It helps the cake stay soft even later also. You can use any neutral oil.
• Milk - I added to make this the batter smooth and light. It helps in baking the cake evenly.
• Cooking soda - I added for rise and to stay soft. Make sure it is fresh. Do not add extra as taste will change.
• Vanilla essence - It is added for nice aroma and flavor. It balances the cocoa taste well. You can skip if not available.
• Chocolate glaze - I have used this for topping the cupcakes. It adds richness and looks good. You can use any frosting instead.

Why This Recipe Works

• It is eggless and still gives soft and moist cupcakes.
• This recipe uses simple ingredients easily available.
• Oil based cake stays soft for longer time.
• It is easy to mix and perfect for beginners.
• You can decorate or serve it plain as you like.

Similar Recipes

• Red velvet cupcakes
• Homemade chocolate
• Chocolate muffins
• Chocolate china grass pudding
• Eggless chocolate cake

How to make Eggless Chocolate Cupcakes Step by Step

1.Take maida, wheat flour along with cocoa powder, icing sugar and baking soda. Sieve it once. Now transfer this mixture to a mixing bowl.

2.Add oil and milk.

3.Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only. Preheat oven at 180 deg C for 10 minutes.

4.Now arrange cupcake liners and pour the batter into the liners. Bake in preheated oven for 18-20 minutes or until a tooth inserted into the center of the cupcake comes out clean.

5.Cool down the cake completely. Prepare the chocolate frosting.Then spoon the frosting, add color sprinkles and serve.

Serve as snack.

Expert Tips

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Serving and Storage

Serve this warm or at room temperature with milk or tea, it tastes good both ways. This recipe taste good even without frosting, so you can serve it plain also if you like. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1.Can I skip maida?

Yes, you can try but texture will be slightly dense. Half wheat works better.

2.Why my cupcakes did not rise properly?

Mostly baking soda might be old or oven not preheated well.

3.Can I skip chocolate glaze?

Yes, you can skip and eat it plain. This also taste good without the glaze.

4.Can I make without oven?

You can try in pressure cooker but timing may vary.

5.How to know cupcake is baked?

Insert toothpick in center, if it comes clean then it is done else bake for few more minutes.

If you have any more questions about this Eggless Chocolate Cupcakes Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Chocolate Cupcakes Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Eggless Chocolate Cupcake Recipe

Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

Course Baking

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, cake, Cake Recipes, christmas recipes, coco powder recipes, maida recipes, milk recipes, Muffins, vanilla recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 cup cakes

Calories 139kcal

Author Sharmilee J

Ingredients

• 7 tablespoon maida
• 3 tablespoon wheat flour ~maida + wheat flour = ¾ cup cup
• 10 tablespoon icing sugar ~¾ cup
• 4 tablespoon coco powder ~⅛ cup
• 6 tablespoon oil ~¼ cup
• 11 tablespoon milk ~½ cup + ⅛ cup
• 1 teaspoon cooking soda
• ¼ cup chocolate glaze check steps for recipe link
• ¾ teaspoon vanilla essence

Instructions

• Take maida, wheat flour along with coco powder, icing sugar and baking soda. Sieve it once.
• Now transfer this mixture to a mixing bowl. Add oil and milk.
• Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only.
• Preheat oven at 180 deg C for 10 mins.
• Now arrange cupcake liners and pour the batter into the liners.
• Bake in preheated oven for 18-20mins or until a tooth inserted into the center of the cupcake comes out clean.
• Cool down completely then spoon the frosting, sprinkle color sprinklers and serve. Enjoy Chocolate Cupcake!

Notes

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Nutrition

Serving: 40g | Calories: 139kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 97mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 23IU | Calcium: 21mg | Iron: 0.4mg

The post Eggless Chocolate Cupcakes Recipe appeared first on Sharmis Passions.

Homemade Chocolate is simple and easy to prepare with a melt in the mouth texture and tastes delicious. Homemade Chocolate can made in 10 minutes with just 4 available ingredients in your pantry. Recipe for Homemade Chocolate included with step by step pictures and video.

This Homemade Chocolate Recipe is one of the fail proof recipes that I use often to make chocolate at home. It requires just 4 ingredients which includes butter, milk powder, powdered sugar and cocoa powder.

About Homemade Chocolate

Traditionally homemade chocolates are made using cocoa butter which gives it a very close taste to store bought ones but cocoa butter is not easily available everywhere. The next alternate is to use coconut oil and it gives a nice flavor to the chocolate and also healthy.

Coconut oil gives a mild flavor to the chocolate so if you like coconut oil flavor then you can use it. If you don't want the coconut oil flavor then I would recommend using cocoa butter. You can add nuts, dry fruits of your choice for the extra crunch.

This homemade chocolate is customisable according to your liking - you can use coconut oil, honey and cacao powder for a more healthier version. I have tried many variations using this recipe and it works like magic every time.

Store bought chocolates are made using cocoa beans from the scratch and it is a lengthy process - It includes first cutting the cocoa fruit removing the seeds which are called cocoa beans, fermenting the beans, dehydrating them, roasting it the cocoa beans, then removing the outer skin and collecting the cocoa nibs then grinding it along with sugar and melted cocoa butter to a smooth paste, then pour into mold and let it set.

This easy homemade chocolate can be made easily and quickly in no time. When compared to the lengthy process of chocolate making this is a quick and easy version that gets done in just few minutes. This is one of the best homemade chocolate recipes that I have tried so wanted to post it here.

Homemade Chocolate Video

Cocoa powder vs Cacao powder

I have tried this homemade chocolate using both cocoa powder and cacao powder and there is no much difference in taste and texture. Cacao power is more healthier as it is minimally processed so it is more natural. Now that I have been used to cacao powder that I no longer use cocoa powder at all. The color of cacao powder is mild when compared to coco powder but that does not give much difference to the dishes that we make using it.

Similar recipes

• Homemade crackle chocolate
• Homemade white chocolate
• Chocolate bark
• Chocolate truffles
• Cake balls

Homemade Chocolate Ingredients

• Coconut oil - Use good quality coconut oil which has mild flavor.
• Milk powder - Use fresh milk powder that tastes good. It is ok to use fine or coarse variety as we are going to grind it at the final step.
• Sugar powdered - You can pulse normal crystal sugar, sieve and use it.
• Cocoa powder - Use fine good quality cocoa powder or cacao powder.
• Vanilla extract - adds a mild flavor to the chocolate. You can use homemade or store bought vanilla extract.

Coconut oil vs Cocoa Butter

I have tried with all these in different occasions and here is what I personally prefer

• Coconut oil - This is one of the healthy options to use but gives a flavor of coconut oil to the chocolate so if you like coconut oil flavor then you can use it.
• Cocoa Butter - Cocoa Butter is one of the most commonly used ingredient for homemade chocolate and it sets the chocolate in room temperature itself. If you can source it easily then you can use it.

How to make Homemade Chocolate Step by Step

1.Boil water in a sauce pan first.

2.Place a heatproof bowl over it. Make sure the bowl is dry and the base of the bowl should not touch the boiling water. Add ½ cup coconut oil to the bowl.

3.Add ½ cup sugar powdered to it.

4.Whisk well without any lumps.

5.Add ½ cup cocoa powder.

6.Whisk well until smooth.

7.Finally add ¼ cup milk powder.

8.Whisk well until smooth without any lumps. Switch off and cool down completely.

9.Transfer this to a mixer jar. Grind it smooth in high speed for 2-3 minutes. The mixture should be silky smooth.

10.Add ¼ teaspoon vanilla extract. Give a quick mix.

11.Pour into chocolate molds.

12.I poured in these small chocolate molds also. Freeze for 1 hour or refrigerate for 2 hours minimum.

13.Gently demold.

Store in fridge and enjoy!

Expert Tips

• Heat - Make sure to have the flame in low once water starts to boil.
• Cocoa butter - You can replace coconut oil with cocoa butter too.
• Sugar - Take granulated sugar, powder it in mixer, sieve and use it. Alternatively you can use icing sugar too.
• Replacement - You can replace sugar powdered with honey or cane sugar too.
• Cocoa powder - Use good quality unsweetened cocoa powder.
• Mixing - While mixing scrap sides and mix well. Use a whisk for easy mixing.
• Transfer to molds - Make sure to transfer the mixture to the mold quickly once the dry sieved mixture is added. Otherwise the mixture will get thick and you will not be able to pour.
• Setting the chocolate - Set in freezer for 1 hour or set in fridge for minimum 2 hours.
• Variations - You can add chopped nuts like almonds, cashews, pista or any other favorite nuts of your choice. If you like dry fruits add tutti frutti or chopped dates etc.

Serving and Storage

These chocolates should be stored in fridge as it tends to melt easily in room temperature. Always store in fridge until serving time. It keeps well for 2 weeks in fridge and in freezer for more than 1 month.

FAQS

1.What is double boiling method?

Take a sauce pan add water let it boil. Then place a mixing bowl over it make sure its dry and the base should not touch water. This is called double boiling method.

2.I don't have silicon mold, Can I make this chocolate?

Yes you can make it - just spoon the mixture on a plate or parchment paper into small circles (as the mixture is runny it may have irregular shape only) and let it set. You can even set it in small steel or glass cups but while demolding run a knife at the sides and demold.

3.Should only glass bowl used for double boiling method?

No not at all you can use any heat proof bowl even steel bowl but make sure it is dry and with no moisture. Also the base of the bowl should touch the boiling water inside.

4.What can I replace with sugar powdered?

You can use jaggery, cane sugar, brown sugar or even honey.

5.Why is my chocolate grainy and not smooth?

If the mixture is over heated or not grind properly it may turn grainy. In that case grind it in mixer until smooth then set in molds.

If you have any more questions about this Homemade Chocolate Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Homemade Chocolate Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Homemade Chocolate Recipe

Homemade Chocolate is simple and easy to prepare with a melt in the mouth texture and tastes delicious. Homemade Chocolate can made in 10 minutes with just 4 available ingredients in your pantry. Learn to make homemade chocolate at home using step by step pictures and video.

Course Dessert

Cuisine Indian

Keyword butter recipes, chocolate recipes, homemade recipes, vanilla recipes

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 585kcal

Author Sharmilee J

Ingredients

• ½ cup coconut oil at room temperature
• ½ cup sugar powdered
• ½ cup cocoa powder
• ¼ cup milk powder
• ½ teaspoon vanilla extract

Instructions

• Boil water in a sauce pan first.
• Place a heatproof bowl over it. Make sure the bowl is dry and the base of the bowl should not touch the boiling water. Add ½ cup coconut oil to the bowl.
• Add ½ cup sugar powdered to it.
• Whisk well without any lumps.
• Add ½ cup cocoa powder.
• Whisk well until smooth.
• Finally add ¼ cup milk powder.
• Whisk well until smooth without any lumps. Switch off and cool down completely.
• Transfer this to a mixer jar. Grind it smooth in high speed for 2-3 minutes. The mixture should be silky smooth.
• Add ¼ teaspoon vanilla extract. Give a quick mix.
• Pour into chocolate molds.
• I poured in these small chocolate molds also. Freeze for 1 hour or refrigerate for 2 hours minimum.
• Gently demold.
• Store in fridge and enjoy!

Video

Notes

• Heat - Make sure to have the flame in low once water starts to boil.
• Cocoa butter - You can replace coconut oil with cocoa butter too.
• Sugar - Take granulated sugar, powder it in mixer, sieve and use it. Alternatively you can use icing sugar too.
• Replacement - You can replace sugar powdered with honey or cane sugar too.
• Cocoa powder - Use good quality unsweetened cocoa powder.
• Mixing - While mixing scrap sides and mix well. Use a whisk for easy mixing.
• Transfer to molds - Make sure to transfer the mixture to the mold quickly once the dry sieved mixture is added. Otherwise the mixture will get thick and you will not be able to pour.
• Setting the chocolate - Set in freezer for 1 hour or set in fridge for minimum 2 hours.
• Variations - You can add chopped nuts like almonds, cashews, pista or any other favorite nuts of your choice. If you like dry fruits add tutti frutti or chopped dates etc.

Nutrition

Serving: 15g | Calories: 585kcal | Carbohydrates: 50g | Protein: 8g | Fat: 61g | Saturated Fat: 49g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 64mg | Potassium: 541mg | Fiber: 8g | Sugar: 7g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg

The post Homemade Chocolate Recipe appeared first on Sharmis Passions.

Vanilla Cheese Cake is a soft and silky dessert made by layering powdered biscuits and creamy custard. It is eggless and no bake dessert makes it very easy to make. You can just make this recipe for special occasions or when you want to try something different at home. It tastes rich, creamy and very smooth also.

This recipe does not need any oven or baking at all. It just needs proper chilling time to set well. The vanilla flavor comes out mild and nice, not too strong. It is a cool dessert idea and perfect to make ahead for parties or family get together. It's a must try recipe at home for delicious treat.

About Vanilla Cheese Cake

Vanilla cheese cake is made using biscuit base and custard cream layer. Instead of cream cheese, custard and fresh cream is used which makes it lighter. China grass helps the cake to set nicely and hold shape. This recipe is simple and beginner friendly also. This can be made in few simple steps.

The texture of this cheese cake is smooth and soft when set properly. The biscuit layer at the bottom gives slight crunch. The custard layer is creamy and melts in the mouth. Together it gives nice balance of texture and taste. 

The flavor is mild sweet with gentle vanilla taste. Chocolate shavings on top add little bitterness which balances sweetness. You can adjust sugar as per your taste. It is not overly sweet so feels good after meal. It is one of those desserts which looks fancy but actually very simple to make.

I usually prepare this cheese cake a day before serving. This helps it to set nicely and tastes better. 

Vanilla Cheese Cake Ingredients

• Digestive biscuits - I have used this for base layer. It gives crunch and holds the cake well. You can use any plain biscuits also.
• Butter - I have used melted butter to bind the biscuit crumbs. It helps base to stay firm. Do not reduce butter too much.
• Milk - I have used milk for making custard. It gives smooth texture. Full fat milk works better.
• Sugar - I have used sugar for sweetness. You can adjust the quantity based on taste.
• Fresh cream - I have used fresh cream to make the custard layer creamy. It adds richness. Don't over whisk the cream.
• Custard powder - I used vanilla flavored for flavor and thickness. This replaces cream cheese here.
• China grass - I have used this for setting the cheese cake. It is important to dissolve fully.
• Chocolate shavings - I have used this for garnish. It adds nice look and taste.

Why This Recipe Works

• It is a no bake and eggless dessert.
• It uses simple ingredients easily available.
• China grass helps it set well without gelatin.
• The custard gives smooth and creamy texture.
• It can be made ahead and stored.

How to make Vanilla Cheese Cake Step by Step

1.Take digestive biscuits in a mixer jar. Powder it finely. Set aside

2.In a mixing bowl, add custard powder add ¼ cup milk to it and mix well to make it smooth without any lumps. Set aside.

3.Take butter in a tadka pan and melt it. Add melted butter to powdered biscuits.

4.Mix well so that its moist and wet. Transfer the mixture to a spring form pan, flatten it using a flat bottomed bowl. Press it well.

5.It should be even and pressed tight. Refrigerate it for 30 minutes at least. Meanwhile we can prepare the custard. Take 1 and ¼ cups of milk in a pan.Boil it.

6.Add sugar to it.Whisk it well, now add custard powder milk mixture to it.

7.Whisk it for even mixing.Keep cooking until it forms a thick custard, the sauce will coat the ladle that is the correct stage. Switch off and allow it to cool down a bit.

8.Cut china grass into thin strips and add water to it. Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.

9.Take fresh cream in a mixing bowl.whisk it for a minute. Add prepared custard(it should be completely cool).

10.Mix well.Now add agar agar mixture (don't rest it for more time just 5 minutes or so then add it immediately).Mix well.

11.Immediately pour it into the pan. Cling wrap it and refrigerate it at. least for 4 hours. Remove from pan, sprinkle chocolate shavings, cut it and serve.

Serve chilled.

Expert Tips

• Biscuit base - I press the biscuit layer firmly. If it is loose, base may crumble while cutting.
• Custard cooking - I keep stirring the custard continuously. Don't leave it unattended or lumps may form.
• Cooling stage - I let the custard cool completely before mixing it with the cream. If hot, cream may split.
• China grass timing - Once china grass is dissolved, I add it immediately while warm. If it cools, it will set fast.
• Chilling time - I refrigerate this for at least 6 hours. If you chill them longer, it gives better slicing.

Serving and Storage

Serve this cake chilled for best taste. You can just cut them and garnish with chocolate shavings. It tastes better the next day also. Store leftover in fridge covered properly. It stays good for 2 to 3 days.

FAQS

1.Can I skip china grass?

No china grass is needed for setting. If skipped, cake will not hold shape.

2.Can I use any other biscuits?

Yes you can use Marie or any plain biscuits. Digestive gives better taste.

3.Why my cheese cake did not set?

Mostly china grass was not dissolved properly or added late.

4.Can I make this in advance?

Yes you can make it a day before. It actually tastes better after setting.

5.Is this very sweet?

No it is mildly sweet. You can adjust sugar as per your liking.

If you have any more questions about this Vanilla Cheese Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vanilla Cheese Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vanilla Cheese Cake Recipe

Vanilla Cheese Cake is a soft and silky dessert made by layering powdered biscuits and creamy custard. It is eggless and no bake dessert makes it very easy to make. You can just make this recipe for special occasions or when you want to try something different at home. It tastes rich, creamy and very smooth also.

Course Dessert

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean

Keyword agar agar recipes, butter recipes, cake, Cake Recipes, cheese recipes, dessert recipes, fresh cream, fresh cream recipe, homemade fresh cream, milk recipes, vanilla recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Refrigerating Time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 4 people

Calories 679kcal

Author Sharmilee J

Ingredients

• 15 digestive biscuits
• 50 gms butter
• 1 ¼ cup milk
• ¼ cup sugar
• 200 ml fresh cream
• 2 tablespoon heaped custard powder
• 5 gms china grass
• ½ cup water
• 3 tablespoon chocolate shavings

Instructions

• Take digestive biscuits in a mixer jar. Powder it finely. Set aside.
• In a mixing bowl, add custard powder add ¼ cup milk to it and mix well to make it smooth without any lumps. Set aside.
• Take butter in a tadka pan and melt it. Add melted butter to powdered biscuits.
• Mix well so that its moist and wet. Transfer the mixture to a spring form pan, flatten it using a flat bottomed bowl. Press it well. It should be even and pressed tight.
• Refrigerate it for 30mins at least. Meanwhile we can prepare the custard.
• Take 1 and ¼ cups of milk in a pan. Boil it.
• Add sugar to it. Whisk it well, now add custard powder milk mixture to it.
• Whisk it for even mixing. Keep cooking until it forms a thick custard, the sauce will coat the ladle that is the correct stage. Switch off and allow it to cool down a bit.
• Cut china grass into thin strips and add water to it. Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.
• Take fresh cream in a mixing bowl. whisk it for a minute. Add prepared custard (it should be completely cool). Mix well.
• Now add agar agar mixture (don't rest it for more time just 5mins or so then add it immediately). Mix well.
• Immediately pour it into the pan. Cling wrap it and refrigerate it at least for 4 hours.
• Remove from pan, sprinkle chocolate shavings, cut Vanilla Cheese Cake and serve.

Notes

• Biscuit base - I press the biscuit layer firmly. If it is loose, base may crumble while cutting.
• Custard cooking - I keep stirring the custard continuously. Don't leave it unattended or lumps may form.
• Cooling stage - I let the custard cool completely before mixing it with the cream. If hot, cream may split.
• China grass timing - Once china grass is dissolved, I add it immediately while warm. If it cools, it will set fast.
• Chilling time - I refrigerate this for at least 6 hours. If you chill them longer, it gives better slicing.

Nutrition

Serving: 100g | Calories: 679kcal | Carbohydrates: 71g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 419mg | Potassium: 372mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1198IU | Vitamin C: 0.3mg | Calcium: 203mg | Iron: 3mg

The post Vanilla Cheese Cake Recipe appeared first on Sharmis Passions.

Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.

This pudding does not need long setting time like other desserts. Just one hour in the fridge is enough for it to set nicely. The butterscotch flavor comes out really good and kids love it lot. It is perfect for weekends, small parties or when the guests come suddenly. You can easily plan it last minute also.

About Butterscotch Pudding

Butterscotch pudding is a milk based dessert set using china grass instead of gelatin. This recipe has a soft set texture and holds shape well. China grass helps the pudding to set nicely and gives a soft jelly like texture. It is commonly used in many Indian puddings and desserts. 

The texture of this recipe is silky smooth and slightly firm, it should not be sticky when you touch it once it is set properly. Milk makes it creamy while the china grass gives structure. Butterscotch chips add little crunch in between which makes it more interesting. You can feel the bits while eating.

The flavor is mild sweet with strong butterscotch taste. It has a nice aroma when essence is added. I feel using essence gives good aroma and color also. If you are using normal white sugar then reduce the quantity a bit. This is not overly sweet so it feels good even after a heavy meal.

Mittu loves to munch butterscotch chips as such just like chocolate chips so apart from using it for recipes I always reserve a small portion for her sake. Puddings are always our family favorite and should I have to mention about this butterscotch pudding?! It was super hit at home, I also shared a portion with my neighbor and they too loved it.

I usually make this when on weekends without too much effort. This recipe is easy to make and does not need the oven also. 

Butterscotch Pudding Ingredients

• Milk - I add as it's the base of pudding. It gives creamy texture and richness. You can use full fat milk for better taste.
• China grass / agar agar - I have used this for setting the pudding. It helps pudding to hold shape well. 
• Water - I used to dissolve the china grass. It helps in melting it evenly. Do not reduce water too much.
• Sugar - I have used cane sugar for sweetness. It gives mild caramel taste. You can use white sugar also but reduce little.
• Butterscotch chips - I have used this for flavor and crunch. I also use some for garnish. You can slightly crush it for better mixing.
• Butterscotch essence - I have added this for strong butterscotch flavor. It gives nice aroma. Add only after milk cools little.

Why This Recipe Works

• It is very easy and quick to make dessert.
• This uses simple ingredients available at home.
• China grass sets pudding fast without long wait.
• Butterscotch flavor gives rich taste.
• It's perfect make ahead dessert for parties.

Similar Recipes

• Chocolate pudding
• Tender coconut pudding
• Vanilla cheese cake
• Mango cheese cake
• Shahi Tukda

How to make Butterscotch Pudding Step by Step

1.Take milk in a sauce pan, then add cane sugar to it.Whisk it well.

2.Strain to remove any impurities. Boil for 3-5 minutes till its slightly thick.Now switch off, cool down for few minutes, then add butterscotch essence and Set aside.

3.Cut china grass into thin strips. Add water to it

4.Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool. Take butterscotch chips to a mixer.

5.Pulse it few times to get a coarse mixture. Add it to milk and mix well.

6.Now add china grass mixture, I used a metal strainer. Now transfer the milk to a tray.

7.Cover with aluminum foil and refrigerate it for at least and hour for the pudding to set. When you touch the pudding will be non sticky, this shows that the pudding is set well. Cut into squares, sprinkle butterscotch chips and serve chilled.

Serve chilled.

Expert Tips

• China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
• Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
• Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
• Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
• Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.

Serving and Storage

Serve this pudding chilled for best taste. It tastes really good after proper chilling too. You can just cut them into squares or serve in cups as you like. Sprinkle the butterscotch chips on top before serving also. Store leftover in the fridge. It stays good for two days only.

FAQS

1.Can I skip the butterscotch chips?

Yes you can skip it if not available. But chips give nice crunch so taste will be little different.

2.Why my pudding did not set properly?

This happens mostly if the china grass not dissolved fully or quantity was less, dissolve it completely in boiling water.

3.Can I use gelatin?

Yes you can use gelatin but method and quantity will change. China grass is vegetarian option and works well here.

4.Can I make this in advance?

Yes you can make it few hours before serving. Keep it refrigerated till serving time.

5.Is this pudding very sweet?

No it is mildly sweet. You can increase or reduce sugar based on your taste.

If you have any more questions about this Butterscotch Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Pudding Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Butterscotch Pudding Recipe

Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.

Course Dessert

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword agar agar recipes, butterscotch recipes, dessert recipes, milk recipes, pudding recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 3 cups

Calories 211kcal

Author Sharmilee J

Ingredients

• 1 ½ cups milk
• 5 gms china grass
• ½ cup water
• ½ cup sugar I used cane sugar
• ¼ cup butterscotch chips + few for garnish
• ¼ teaspoon butterscotch essence

Instructions

• Take milk in a sauce pan, then add cane sugar to it. Whisk it well.
• Strain to remove any impurities.
• Boil for 3-5mins till its slightly thick. Now switch off, cool down for few minutes, then add butterscotch essence and set aside.
• Cut china grass into thin strips. Add water to it.
• Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.
• Take butterscotch chips to a mixer. Pulse it few times to get a coarse mixture.
• Add it to milk and mix well. Now add china grass mixture ,
• I used a metal strainer. Now transfer the milk to a tray.
• Cover with aluminium foil and refrigerate it for at least an hour for the pudding to set. When you touch the pudding will be non-sticky, this shows that the pudding is set well.
• Cut into squares, sprinkle butterscotch chips and serve Butterscotch Pudding chilled.

Notes

• China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
• Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
• Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
• Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
• Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.

Nutrition

Serving: 100g | Calories: 211kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 203mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 198IU | Calcium: 162mg | Iron: 0.4mg

The post Butterscotch Pudding appeared first on Sharmis Passions.

Nutella cookies are soft chocolaty cookies made with flour, butter, sugar and nutella. These cookies are baked till just done and they turn a little crisp outside and soft inside. I usually make this when I want a quick baking without too much planning. They tastes rich and chocolaty, perfect for evening time.

These cookies are better than store bought biscuits because you know what goes inside. They are not too sweet and has good nutella flavor in every bite. You can make this for kids, family or even for small get togethers. Baking these at home feels very nice and fun also.

About Nutella Cookies

Nutella cookies are homemade cookies where nutella is the main ingredient. It gives the cookie chocolaty flavor and soft texture. The dough is very easy to handle and does not need chilling at all. This makes it very suitable for beginners also. It hardly takes much time and kids love it a lot.

The texture of these cookies is soft with slightly crisp edges. They do not spread much while baking so they hold the shape well. This recipe has a soft inside and melts in the mouth when warm. Nutella in this recipe gives that richness without adding extra cocoa powder.

These cookies are made using both maida and whole wheat flour. This gives a good balance in taste and texture. Butter makes them soft and baking powder gives little lift. Milk is added just enough to bring everything together.

I usually bake these cookies when I want something quick in the evening. Once baked, it does not stay for long at home also.

Nutella Cookies Ingredients

• Flour - I have used maida to give soft and light texture to cookies. It helps in binding well. You can replace part of it with wheat flour also.
• Whole wheat flour - I have added wheat flour to make it little healthier. It gives slight bite to cookies. Using both flours works well here.
• Unsalted butter - I have used butter at room temperature for creaming. It makes the cookies soft and rich. Do not melt the butter or texture will change.
• Nutella - I have used nutella for chocolate flavor and sweetness. It gives rich taste to cookies. You can add little extra if you like strong flavor.
• Powdered sugar - I have used powdered sugar so it mixes easily with butter. It sweetens evenly.
• Baking powder - I have added this for slight rise. It helps cookies from becoming too dense. Always use fresh baking powder.
• Milk - I have used milk only to bring dough together. I added little by little to have control. Quantity depends on flour used.
• Vanilla essence - I have added for extra flavor. It balances chocolate taste nicely.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Shortbread cookies
• Fruit and Nut Cookies

How to make Nutella Cookies Step by Step

1.Measure and add flour to a sieve, then add baking powder.

2.Sieve it well for even mixing. In another mixing bowl,add powdered sugar and add butter to it.

3.Add nutella. Cream it together using a hand mixer or whisk.

4.Now add vanilla essence, whisk it once. Finally add sieved flour.

5.Whisk it for few seconds, now add milk little by little

6.Gather to form a soft dough, do not knead just gather. Now using a measuring spoon (I used half tablespoon spoon measure), scoop out the dough.

7.Roll into a ball,slightly flatten it. Lay butter paper on the baking tray.Arrange the cookies in the baking tray.Preheat oven at 180 deg C for 10 minutes. Bake in preheated oven for 12-15 minutes.

Cool down completely then store in a clean airtight box.

Expert Tips

• Butter temperature - I use room temperature butter for this recipe. If butter is cold, it won't cream properly and texture will be affected.
• Creaming step - I cream butter, sugar and nutella till smooth only. Do not over beat or cookies may turn flat.
• Milk - I have added milk slowly one tablespoon at a time. Don't add too much milk makes dough sticky and hard to handle.
• Handling dough - I just gather dough and do not knead it. Over handling will make cookies hard after baking also.
• Baking time - I remove cookies when edges are set but center is still soft. Do not bake more as cookies harden after cooling.

Serving and Storage

Serve these cookies warm with milk or coffee. They taste really good when fresh out of oven. You can also pack them for snack box. Store leftover cookies in clean airtight box. They cookies stay good for few days at room temperature.

FAQS

1.Can I use only wheat flour?

Yes you can use only wheat flour, but cookies will be little dense. Taste will still good but texture changes slightly.

2.Why my cookies turned hard after cooling?

Mostly cookies were over baked or dough was over mixed. Bake only till edges are set and do not over handle dough.

3.Can I skip vanilla essence?

Yes you can skip it if not available. Vanilla just adds extra flavor, cookies still tastes chocolaty.

4.Do these cookies spread while baking?

No these cookies do not spread much, These hold shape well so flatten slightly before baking.

5.What can I add in ?

You can add chocolate chips or chopped nuts but add them while mixing dough gently, it makes cookies more tasty.

If you have any more questions about this Nutella Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Nutella Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Nutella Cookies Recipe

Nutella cookies are soft chocolaty cookies made with flour, butter, sugar and nutella. These cookies are baked till just done and they turn a little crisp outside and soft inside. I usually make this when I want a quick baking without too much planning. They tastes rich and chocolaty, perfect for evening time.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, butter recipes, cook, cookie recipes, maida recipes, milk recipes, vanilla recipes, whole wheat recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 cookies

Calories 48kcal

Author Sharmilee J

Ingredients

• ¼ cup maida
• ¼ cup whole wheat flour
• ⅛ cup unsalted butter at room temperature
• 2 tablespoon nutella
• ⅛ cup powered sugar
• ¼ teaspoon baking powder
• 1 to 2 tablespoon milk
• ¼ teaspoon vanilla essence

Instructions

• Measure and add flour to a siever, then add baking powder. Sieve it well for even mixing.
• In another mixing bowl, add powdered sugar and add butter to it. Add nutella.
• Cream it together using a hand mixer or whisk.
• Now add vanilla essence, whisk it once. Finally add sieved flour.
• Whisk it for few seconds, now add milk little by little.
• Gather to form a soft dough, do not knead just gather.
• Now using a measuring spoon (I used half tablespoon spoon measure), scoop out the dough.
• Roll into a ball, slightly flatten it.
• Lay butter paper on the baking tray.
• Arrange the cookies in the baking tray.
• Preheat oven at 180 deg C for 10 minutes.
• Bake in preheated oven for 12-15 minutes.
• Cool down completely then store Nutella Cookies in a clean airtight box.

Notes

• Butter temperature - I use room temperature butter for this recipe. If butter is cold, it won't cream properly and texture will be affected.
• Creaming step - I cream butter, sugar and nutella till smooth only. Do not over beat or cookies may turn flat.
• Milk - I have added milk slowly one tablespoon at a time. Don't add too much milk makes dough sticky and hard to handle.
• Handling dough - I just gather dough and do not knead it. Over handling will make cookies hard after baking also.
• Baking time - I remove cookies when edges are set but center is still soft. Do not bake more as cookies harden after cooling.

Nutrition

Serving: 20g | Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 49IU | Calcium: 9mg | Iron: 0.2mg

The post Nutella Cookies Recipe appeared first on Sharmis Passions.

Bon Bons are delicious, no bake holiday treats made using peanut butter, icing sugar, rice krispies, and chocolate as main ingredients. Bon Bons are usually made during Christmas and for special occasions. These are a surprise treat for the family for celebrating their achievements. They are a perfect balance of creamy peanut butter with smooth, rich chocolate.

Christmas Bon Bons is a rich chocolatey treat that you can make during this festive season. These Christmas Bon Bons tastes so delicious, with minimal effort you can make these chocolatey goodness and it looks pretty too. These are rich, festive and perfect to pack for christmas gifting too.

About Bon Bons

Peanut Butter Chocolate Bon Bons are easy no bake bit-sized dessert popular during holiday season. Bons bons can be made with a variety of ingredients with biscuits or cookies, plum cake or chocolate cake or with peanut butter etc. These have a perfect balance with a hint of crunch from rice krispies and salt to enhance the taste.

These bon bons are made by mixing peanut butter, butter, icing sugar, rice krispies shaped into balls, coated with rich chocolate with sprinkles on top. It has a deep flavour from peanut butter and chocolate with a in between crunch from rice krispies.

As you bite in, the peanut butter, rice krispies filling with a chocolate outer it is such a bliss in each bite. The rich chocolate coating on the outside gently cracks when you bite into it, revealing a soft, sweet, and slightly salty peanut butter center. You should definitely try and enjoy it!

The combination of chocolate and peanut butter creates a delicious balance of flavors that is comforting and satisfying. These bon bons are perfect for sharing, gifting, or enjoying as a quick treat after meals or with tea or coffee.

Simple, tasty, and loved by all ages, Peanut Butter Chocolate Bon Bons are a classic sweet treat that never goes out of style.

Bon Bons Video

Bon Bons Ingredients

• Peanut Butter - The main filling ingredient that gives a creamy, crunchy texture and rich nutty flavor.
• Chocolate (Milk & Dark) - Forms the outer coating, adding sweetness and a smooth, melt-in-the-mouth finish. I have used a combination of milk and dark chocolate.
• Butter - Adds richness and helps make the peanut butter filling soft and smooth.
• Icing Sugar - Gives a mild sweetness, you can use powdered sugar i you prefer more sweetness.
• Vanilla Extract - Enhances the overall flavor with a mild, pleasant aroma.
• Oil - to melt chocolate.

Similar Recipes

• Eggless christmas fruit cake
• Easy fruit cake
• Eggless moist chocolate cake
• Honey Joys
• Chocolate cornflakes

How to make Bon Bons Step by Step

1.To a mixing bowl add ½ cup peanut butter with ⅛ cup butter at room temperature.

2.Mix it well first.

3.Add ¾ cup icing sugar. You can use powdered sugar too.

4.Mix it well to form a dough like this.

5.Add ½ cup rice krispies to it.

6.Mix it well.

7.Keep refrigerated for 30 minutes.

8.Scoop the dough.

9.Roll between your palms to form a ball.

10.Keep in fridge and chill for 15 minutes.

11.Boil water in a sauce pan - place a bowl on it. Add ¾ cup milk chocolate and ¼ cup dark chocolate.

12.Melt chocolate using double boiling. method. When it is flowing and smooth switch off.

13.Cool down for few minutes then add each ball and coat with chocolate.

14.Coat with chocolate using a fork. Tap to remove excess.

15.Transfer it to a tray with parchment paper.

16.Top with sprinkles.

17.Set in fridge and chill for 30 minutes.

18.Peanut butter chocolate bon bons are ready!

Store in fridge.

Expert Tips

• Peanut Butter - Smooth peanut butter gives a creamy filling but I used crunchy peanut butter which has roasted chopped peanuts in it. I love the crunchy bits here and there. You can use either creamy or crunchy.
• Chilling - Make sure to chill the dough before rolling as it helps to tighten the dough which helps easy rolling else it will be sticky. Even after rolling chill the balls before dipping in chocolate.
• Balance - The peanut butter I used has salt in it. You can add a pinch of salt to the filling too.
• Melt chocolate - Always melt chocolate using double boiler method or using short microwave bursts. Slow melting helps it from burning. Melt chocolate until smooth, flowing and shiny.
• Dipping - Coat the peanut butter balls with chocolate fully, tap to remove excess. I always use a fork which makes the job easier.
• Setting - You can set it at room temperature or in fridge depending on the climatic conditions outside.
• Storing - Keep bon bons in an airtight container in fridge or freezer. Proper storage keeps them fresh and prevents melting.

Serving and Storage

Bon Bons are best served from fridge or at room temperature. Arrange them on a dessert plate, gift box, or tray for parties, festivals, or special occasions. Store bon bons in an airtight container in fridge or freezer. In fridge it stays good for a week and in freezer for months.

FAQS

1.Can I use creamy peanut butter?

Yes, you can use smooth creamy peanut butter if you like smooth texture. Crunchy peanut butter will give a nutty crunch inside.

2.Can I make bon bons without butter?

Yes, you can reduce or skip butter, but the filling may be slightly firmer and less creamy.

3.Which chocolate is best for coating?

Good-quality milk or dark chocolate works best. Dark chocolate gives a richer taste, while milk chocolate is sweeter.

4.Do bon bons need to be refrigerated?

Not always. Store them in a cool, dry place. Refrigerate only in warm weather to prevent melting.

5.Can I skip rice krispies?

Yes you can skip rice krispies and add roasted chopped nuts for crunch.If you want a smooth and creamy filling skip nuts and rice krispies, just use creamy peanut butter with butter.

If you have any more questions about this Bon Bons Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Bon Bons Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Bon Bons Recipe

Bon Bons are delicious, no bake holiday treats made using peanut butter, icing sugar, rice krispies, and chocolate as main ingredients. Bon Bons are usually made during Christmas and for special occasions. These are a surprise treat for the family for celebrating their achievements. They are a perfect balance of creamy peanut butter with smooth, rich chocolate.

Course Baking, Dessert, Snack

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, cake, christmas recipes, Festival, no bake recipes, snack recipes, sweet recipes

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 15 bon bons

Calories 156kcal

Author Sharmilee J

Ingredients

• ½ cup peanut butter
• ¾ cup icing sugar
• ⅛ cup butter
• ¾ cup milk chocolate
• ¼ cup dark chocolate
• 1 teaspoon oil
• ½ teaspoon vanilla extract
• ½ cup rice krispies
• 2 tablespoon christmas sprinkles

Instructions

• To a mixing bowl add ½ cup peanut butter with ⅛ cup butter at room temperature.
• Mix it well first.
• Add ¾ cup icing sugar. You can use powdered sugar too.
• Mix it well to form a dough like this.
• Add ½ cup rice krispies to it.
• Mix it well.
• Keep refrigerated for 30 minutes.
• Scoop the dough.
• Roll between your palms to form a ball.
• Keep in fridge and chill for 15 minutes.
• Boil water in a sauce pan - place a bowl on it. Add ¾ cup milk chocolate and ¼ cup dark chocolate.
• Melt chocolate using double boiling. method. When it is flowing and smooth switch off.
• Cool down for few minutes then add each ball and coat with chocolate.
• Coat with chocolate using a fork. Tap to remove excess.
• Transfer it to a tray with parchment paper.
• Top with sprinkles.
• Set in fridge and chill for 30 minutes.
• Peanut butter chocolate bon bons are ready!

Video

Notes

• Peanut Butter - Smooth peanut butter gives a creamy filling but I used crunchy peanut butter which has roasted chopped peanuts in it. I love the crunchy bits here and there. You can use either creamy or crunchy. 
• Chilling - Make sure to chill the dough before rolling as it helps to tighten the dough which helps easy rolling else it will be sticky. Even after rolling chill the balls before dipping in chocolate.
• Balance - The peanut butter I used has salt in it. You can add a pinch of salt to the filling too.
• Melt chocolate - Always melt chocolate using double boiler method or using short microwave bursts. Slow melting helps it from burning. Melt chocolate until smooth, flowing and shiny.
• Dipping - Coat the peanut butter balls with chocolate fully, tap to remove excess. I always use a fork which makes the job easier.
• Setting - You can set it at room temperature or in fridge depending on the climatic conditions outside.
• Storing - Keep bon bons in an airtight container in fridge or freezer. Proper storage keeps them fresh and prevents melting.

Nutrition

Serving: 25g | Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 56mg | Potassium: 97mg | Fiber: 1g | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

The post Bon Bons Recipe appeared first on Sharmis Passions.

Vanilla Milkshake is a classic creamy beverage made with just few ingredients in hand including vanilla ice cream, milk, vanilla and sugar. Vanilla Milkshake is one of the popular shakes loved by all. It is rich, has a velvety smooth texture and the most demanding milkshakes in restaurants.

Vanilla Milkshake is great after a meal or even along with a midday snack. Nothing beats a chilled, smooth creamy milkshake after a long day and this vanilla milkshake is just perfect. Do try and enjoy the cafe style vanilla milkshake at home with easily available ingredients at home.

About Vanilla Milkshake

Vanilla Milkshake is so easy and quick to make. Just blend the ingredients together to get a creamy shake but the proportions are really important to get the perfect tasting milkshake just like in cafe or restaurant. The subtle sweetness, creamy texture and mild vanilla flavor makes this shake refreshing and tastes delicious.

Vanilla Milkshake is just made with 4 basic ingredients which includes cold milk, vanilla ice cream, sugar and vanilla essence. Indian style Vanilla Milkshake is just perfect for get together or kids parties. Ice cream is added to make the shake rich and more creamy, alternatively you can add frozen milk too.

This Vanilla milkshake has a pleasantly rich sweet taste as it combines ice cream and milk. Vanilla is the basic flavor, it is one of the popular among other flavors too. So it is obvious that Vanilla Milkshake though simple gains much attention and popularity among other shakes.

This can be just had with a scoop of ice cream or whipped cream. As we are adding ice cream while blending the shake, I prefer whipped cream topping along with sprinkles looks and feels tempting.

Vanilla Milkshake - 2 ways

• Vanilla Milkshake with icecream - This is a classic combination of just blending chilled milk along with sugar , vanilla icecream and vanilla essence.
• Vanilla Milkshake without icecream - This is slightly a low fat version replacing icecream. Freeze 2 cups of milk overnight until fully frozen then add it along with milk, vanilla essence a little more of sugar and blend until thick and creamy.

Vanilla Milkshake Ingredients

• Milk - Use full fat milk especially for milkshakes to get creamy smooth shake just as in restaurants. Boil cool down then chill the milk.
• Ice cream - I have used vanilla icecream here. If you do not want to use icecream then freeze 2 cups milk and add it while blending replacing icecream.
• Vanilla extract - Though we use vanilla ice cream I use a dash of vanilla extract or essence to get the punch. I have used homemade vanilla extract. But if you don't have vanilla essence then just skip it and use just vanilla ice cream.
• Sugar - Though sugar is optional I love to add it to lift the sweetness.

Similar Recipes

• Strawberry Milkshake
• Custard Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Ragi Milkshake

How to make Vanilla Milkshake Step by Step

1.To a blender add ½ cup chilled milk (boiled, cooled and chilled).

2.Add 2 teaspoon sugar to it.

3.Add ¼ teaspoon vanilla extract.

4.Add 4 scoops vanilla ice cream.

5.Blend everything together until smooth and creamy.

6.Pour vanilla milkshake into a tall glass.

7.Top it up with whipped cream and sprinkles.

Serve immediately and Enjoy Vanilla Milkshake!

Expert Tips

• Milk - Always add full cream milk for milkshakes. Make sure milk is boiled before use. Add only ¼ cup milk if you prefer a very thick milkshake.
• Chilling - Add chilled milk and ice cream to make the shake chill. Also you can refrigerate the shake for few mins to make it chilled. Do not add ice cubes as it will dilute and make the shake watery.
• Sweetness - Though adding sugar is optional, I recommend adding it.
• Ice cream - Adding more ice cream makes the shake rich and creamy.

Variations

• Without ice cream - You can make vanilla milkshake with or without ice cream as per your preference. Check out tips for more details on making vanilla milkshake without icecream.
• Adding nuts - You can add chopped nuts and dry fruits to get a more rich nutty vanilla milkshake.
• Custard - You can add 2 tablespoon vanilla custard to make vanilla milkshake for a variation.

Topping Ideas

• Top it up with nuts and dry fruits if you like.
• You can add a scoop of vanilla icecream with a syrup drizzle of your choice. Caramel syrup and chocolate syrup suits best.
• If you like strawberry flavour drizzle strawberry sauce and serve.
• You can add whipped cream with sprinkles.
• Topping and garnish is fully your preference, you can even add chocolate chips or cut fresh fruits.

Serving and Storage

Always serve Vanilla Milkshake chilled! You can make the milkshake and store it in fridge up to 2 days. Incase if you want to store more than that then freeze the milkshake which keeps well for about 10 days. When you want to serve just thaw it just give a quick blend and serve chilled!

FAQs

1.Can I make Vanilla shake without ice cream?

Yes! You can make Vanilla milkshake without ice cream. You can add frozen milk replacing ice cream to get a perfect thick and creamy shake.

2.What is Vanilla milkshake made of?

Vanilla Milkshake is made using chilled milk, sugar, vanilla ice cream and vanilla essence or extract.

3.Can I make milkshake without mixer?

Yes you can make Vanilla milkshake using an immersion blender instead of a mixer.

4.Which milk is used for Vanilla Milkshake?

Use full cream milk for milkshakes. Do not use raw milk boil well, chill it and then use. As we buy cows milk I do not use raw milk. May be if you are using carton milk that is readily available you can use raw milk.

If you have any more questions about this Vanilla Milkshake Recipe  do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Vanilla Milkshake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vanilla Milkshake Recipe (Vanilla Shake)

Vanilla Milkshake is a classic creamy beverage made with just few ingredients in hand including vanilla ice cream, milk, vanilla and sugar. Vanilla Milkshake is one of the popular shakes loved by all. It is rich, has a velvety smooth texture and the most demanding milkshakes in restaurants.

Course Drinks, milkshakes

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword drink recipes, Healthy tea time drink, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink, vanilla recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 328kcal

Author Sharmilee J

Ingredients

• ½ cup milk
• 2 teaspoon sugar
• ½ teaspoon vanilla extract
• 4 scoops vanilla icecream

Instructions

• To a blender add ½ cup chilled milk(boiled, cooled and chilled).
• Add 2 teaspoon sugar to it.
• Add ¼ teaspoon vanilla extract.
• Add 4 scoops vanilla ice cream.
• Blend everything together until smooth and creamy.
• Pour vanilla milkshake into a tall glass.
• Top it up with whipped cream and sprinkles.
• Serve immediately and Enjoy Vanilla Milkshake!

Video

Notes

• Milk - Always add full cream milk for milkshakes. Make sure milk is boiled before use. Add only ¼ cup milk if you prefer a very thick milkshake.
• Chilling - Add chilled milk and ice cream to make the shake chill. Also you can refrigerate the shake for few mins to make it chilled. Do not add ice cubes as it will dilute and make the shake watery.
• Sweetness - Though adding sugar is optional, I recommend adding it.
• Ice cream - Adding more ice cream makes the shake rich and creamy.

Nutrition

Serving: 200ml | Calories: 328kcal | Carbohydrates: 38g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 129mg | Potassium: 356mg | Fiber: 1g | Sugar: 35g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 0.1mg

The post Vanilla Milkshake Recipe appeared first on Sharmis Passions.