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Moving on to the next holiday cookies, we have the simplest scookies that can be made with only 2 ingredients: French Heart Cookies, also known as Palmier cookies. These cookies, sometimes referred to as elephant ear cookies, have a breathtaking heart shape. They are flaky, crispy, and have a golden amber hue from the caramelized sugar, making them an excellent choice for both vegetarians and non-vegetarians. (scroll down for the full recipe) The Palmier cookie, also known as the "elephant ear" in some regions, is a delightful pastry that originates from French cuisine. This exquisite treat is made from a simple yet versatile dough that consists primarily of flour, butter, and sugar. The dough is rolled out and then folded multiple times to create layers, which, when baked, result in a beautifully flaky and crispy texture. The name "Palmier" comes from the French word for palm tree, as the shape of the cookie resembles the leaves of this tropical plant. The preparation of Palmier cookies involves a process called laminating, where the dough is repeatedly rolled and folded to incorporate air and create those distinct layers. Once the dough is prepared, it is generously sprinkled with sugar, which caramelizes during baking, giving the cookies their signature golden-brown color and a sweet, crunchy exterior. No need to stress about preparing the dough and rolling it multiple times. There's a significant shortcut for making homemade French heart cookies: using "store-bought puff pastry." Simply take a sheet of store-bought puff pastry and some sugar, and you're all set. You can prepare the rolled French heart cookies and keep them in the freezer. Bake them just before serving or gifting to someone. They taste best when they're freshly baked. I'm a huge fan of French heart cookies. However, the ones you buy from the market are often disappointing and vary in taste from store to store. Only a few stores near my home do these cookies justice; the rest are quite bad. That's when I decided to try making them at home. And wow! They taste divine when freshly baked. I haven't tasted palmier cookies from France because I've never been there, but so far, homemade French heart cookies are the best! Things to note for a perfect French heart cookie: Preheating the Oven: This is an extremely crucial step! You must preheat the oven to 230 degrees Celsius. The cookies are cooked using a high-temperature blast in the oven, which caramelizes the sugar and makes the exterior crispy. Puff pastry sheet: Purchase a high-quality pre-made puff pastry. Pre-made puff pastries are typically kept in the freezer section, so be sure to thaw the puff pastry for approximately 40-50 minutes before using it. When I mention thawed puff pastry, it should not be frozen but rather cold and flexible, yet not at room temperature. Living in a tropical area, it took me less than 30 minutes to thaw. Sugar: Avoid using powdered or fine sugar; opt for regular granulated sugar to achieve the desired texture. Freezing the cookies: They are most delicious when freshly baked. You can freeze the prepared dough in advance, then slice and bake it as needed. French Heart Cookies Makes 25-26 cookies Ingredients: Store-bought puff pastry sheet (400g in weight) - 1 no Granulated sugar - 1/2 cup Method: Sprinkle 1/4 cup of sugar onto a clean kitchen surface and spread it to align with the dimensions of the puff pastry sheet. Lay the thawed puff pastry sheet over the sugar. Then, using a rolling pin, gently press the sheet to ensure the sugar sticks to it. Next, sprinkle the rest of the sugar over the puff pastry sheet and lightly press it down with the rolling pin. Now, from one side of the sheet, gently fold towards the center of the sheet. Do the same on the other side. Fold the sides that have already been folded into the center once more. Then, fold it one final time as if closing a book. Wrap the dough in parchment paper and place it in the freezer for 30 minutes to harden before cutting. Preheat the oven to 230 degrees Celsius. After 30 minutes, take out the dough and slice it into 1/4-inch thick slices. Arrange them on a parchment-lined baking tray, ensuring there is sufficient space between each one. Bake the cookies for 7-8 minutes. Remove the baking tray and quickly flip the cookies, then bake for an additional 6-7 minutes or until they become golden brown. Flip them immediately, as the cookies will stick to the parchment paper once the sugar cools. Once baked, promptly move the cookies from the baking tray to a cooling rack with a spatula while they are still very hot. This prevents them from sticking to the parchment paper because of sugar caramelization. Detailed illustration photos of folding puff pastry to create perfect French heart cookies Step 1: From one side of the sheet, gently fold towards the center of the sheet. Step 2: Do the same on the other side. Step 3: Fold the sides that have already been folded into the center once more Step 4: fold it one final time as if closing a book.

Are you looking for a small, indulgent treat that's not chocolate? Well then, Coconut truffles are your answer. With just a few ingredients, you can create these tasty truffles this holiday season. Their simplicity makes them ideal homemade holiday gifts for your loved ones. (scroll down for the recipe) I understand! Chocolate enthusiasts might disagree with me on this. Truffles that aren't made of chocolate? We must acknowledge that about 10% of the global population doesn't enjoy chocolate. They may dislike its taste, bitterness, or texture. Some opt for white chocolate instead of the dark and milk varieties available, while others lean towards classic, comforting spice flavors. Additionally, some people favor fruity flavors over chocolate. Hence, this recipe is designed for individuals who specifically dislike the taste of Cocoa. I must say, this is one of the simplest recipes you can prepare this holiday season. All you need are coconut, condensed milk, and white chocolate. Additionally, I included a pinch of salt to cut the sweetness and balance the entire dish. Whenever I make these truffles, it's usually for a casual occasion, so I often sprinkle some desiccated coconut on top before the white chocolate sets. However, since I'm sharing this recipe specifically for Christmas, I wanted these truffles to look festive. And these Christmas sprinkles made them colorful and cheerful. Things to note for perfect Coconut Truffles: White Chocolate: I opted for melted white compound chocolate to coat the coconut truffle. The choice of chocolate is entirely yours. While couverture chocolates do taste heavenly, they require tempering before being used to coat the truffles. To simplify the process, I chose white compound chocolate. Butter your hands: Before shaping the coconut mixture into small balls, apply half a teaspoon of butter to your palms, as the mixture is sticky. You can reapply butter to your palms if the mixture begins to stick while forming the truffles. Chilling the rolled coconut truffle: To ensure the truffles maintain their shape when coated in warm melted chocolate, refrigerate the rolled coconut truffles for 1 hour before dipping them. Chilling the coated coconut truffles: Refrigerate the white chocolate-coated coconut truffles for 30 minutes to allow the chocolate to set. If you are using white compound chocolate, they will not melt that easily after removing the truffles from the fridge. Coconut Truffles Makes 12-13 truffles. Ingredients: Desiccated Coconut - 1 1/2 cup (1.5 cup) Condensed milk - 1/2 cup A pinch of salt White chocolate - 150gms Christmas sprinkles for decoration Method: Combine desiccated coconut, condensed milk, and a pinch of salt in a bowl. Use a spatula to mix the ingredients to form a sticky dough-like consistency. Lightly coat your hands with some butter. Then, scoop a tablespoon of the mixture and roll it between your palms to shape it into a small ball and set it aside. Repeat the process. You will get around 13 coconut truffles. Refrigerate the prepared truffles for 1 hour. Place approximately 150 grams of chopped white compound chocolate in a small heatproof bowl. Melt the chocolate using the double boiler method or a microwave. Once the chocolate has melted and is smooth, place a prepared coconut truffle into the chocolate one at a time and use a spoon to cover it with chocolate. Use a fork to lift the truffle from the chocolate and gently tap it to let the excess chocolate drip off. Using a knife, carefully slide the coated truffle onto a tray lined with parchment paper. Add some Christmas sprinkles on top. Continue this process until all the coconut truffles are covered in white chocolate. If the melted chocolate begins to harden, you can reheat it. Chill the truffles in the refrigerator for 30 minutes to let the chocolate set. Store the truffles in an airtight container and enjoy. :)

If you want a quick way to prepare delicious homemade cookies, this recipe is ideal. Packed with the goodness of peanut butter, chocolate chips, and oatmeal, these cookies are not only tasty but also nutritious and convenient. It's the perfect solution for those looking for a simple and speedy recipe that can be whipped up in no time. (scroll down for the recipe) With just a few ingredients, Peanut Butter Oats Cookies can be quickly prepared, making them an ideal homemade gift for holidays or special occasions that is time-efficient and budget-friendly. Oats are a versatile and nutritious cereal grain that has been a staple food in many cultures for centuries. They are packed with essential nutrients such as fiber, protein, vitamins, and minerals, making them popular for a healthy diet. Oats are known for their numerous health benefits, including promoting heart health, aiding in weight management, and providing long-lasting energy. One of the key advantages of oats is their high fiber content, which can help regulate digestion, lower cholesterol levels, and keep you feeling full for longer periods. There are various ways to savor oats, and cookies are one of the best ways to enjoy oats in the form of desserts. Swap your usual chocolate chip cookies with oat-based ones. I assure you, that your family and children will adore these cookies. In my experience, my brother was the one who loved the cookies and relished the whole batch! I must say, receiving a thumbs-up from my brother is no easy feat. When it comes to cooking, I tend to be lazy and dislike using a lot of ingredients, putting in too much effort, and following numerous steps. I prefer the simplicity of one-bowl, one-pot cooking to avoid the hassle of cleaning up multiple dishes afterward. This recipe meets all of the criteria mentioned above. So what are you waiting for? Make these delicious cookies asap! Things to note to make the perfect cookies: Preheating the oven: Preheating the oven is a crucial step in the cooking process that is often overlooked but can significantly impact the outcome of your dish. Not preheating the oven can result in uneven cooking, longer cooking times, and even undercooked food. Preheat the oven to 180 degrees Celsius for 10-15 minutes. Peanut Butter : For this recipe, I recommend using unsweetened natural peanut butter with a drippy consistency to achieve a nice and sticky cookie dough. If you opt for sweetened regular peanut butter, remember to adjust the amount of sugar in the recipe accordingly. Additionally, use extra milk if the dough is dry. Peanut Butter Oats Cookies Makes 10 medium-sized cookies. Ingredients: Unsweetened natural Peanut Butter - 1/2 cup Milk - 1/4 cup Regular Oats - 1 cup Sugar - 1 tbsp. A pinch of salt Almonds (chopped) - 1/4 cup Chocolate chips - 1/2 cup Method: Preheat the oven to 180 degrees Celsius. Add milk and sugar to a mixing bowl. Stir thoroughly until the sugar is completely dissolved. Next, incorporate the peanut butter thoroughly until fully blended. Then, add the rest of the ingredients and mix until a soft and sticky cookie dough is formed. Prepare a cookie tray by lining it with parchment paper or butter paper. Use a cookie scooper or a medium-sized ice cream scooper to scoop the cookie dough and arrange the scoops on the baking tray. Each cookie weighs around 40 grams. Use a spatula to gently press down the cookies to a thickness of 1/4 inch, making them thinner towards the edges to achieve a crispier edge and create a round shape. Bake the cookies at 180 degrees for about 15-18 minutes or until the edges turn golden brown. After baking, remove the baking tray from the oven. Allow the cookies to rest and cool in the tray for 10 minutes. Then, use a spatula to move the cookies to a wire rack for thorough cooling. Keep the cookies in an airtight container and enjoy them within 4 days if stored at room temperature, or within 7 days if refrigerated.

This is a must-make if you got leftover bread. Easy to make, comforting dessert that is perfect during the cold winter or monsoon season. This delightful dessert has been a beloved treat for generations, and its timeless appeal continues to captivate taste buds worldwide. Baked Bread Pudding Serves: 6-8 Ingredients: 10 slices of bread (preferably stale bread) Butter - 3 1/2 tbsp. (3.5 tbsp.) Vanilla essence - 1 tsp. Eggs - 2 no Milk - 500ml Brown Sugar - 1/2 cup. Chocolate chips - 1/4 cup. Method: Remove the sides of the bread slices and then cut them into small cubes. Take a baking dish (1.6 liters) and lightly butter it with 1/2 tbsp, of butter. Add the bread to the baking dish and pour over 3 tbsp. of melted butter. Beat together milk, eggs, vanilla, and sugar and strain over the bread. Gently press the top of the bread with a spoon to make sure that the bread is well soaked in the milk mixture. Sprinkle the top with chocolate chips. Bake the pudding in a preheated oven at 180° Celsius for 35-40 minutes or until the top is golden brown in color or if a knife inserted comes out clean. Serve the pudding warm with vanilla ice cream or custard.

Soft and moist muffins jam-packed with Oreos. These delectable treats are made of a soft, fluffy muffin base that is infused with the rich chocolatey flavor of crushed Oreos. The combination of the creamy filling and crunchy cookie bits makes for an irresistible taste that will leave your taste buds wanting more. Whether enjoyed as a breakfast pastry or as an afternoon snack, Oreo muffins are a delicious and satisfying treat that everyone can enjoy. Alright, so you would have noticed that this recipe blog contains quite a lot of muffin recipes that too eggless muffins. The answer is simple, this muffin recipe is 100% foolproof and they are so easy to make. They do not have any complicated steps or complex ingredients and you needn't be an expert cook or baker to make these. If you have a bake sale event at school or an office, my muffin recipe will be a lifesaver and a crowdpleaser. There are hundreds and thousands of flavor combinations that you can add to muffins. The world is your oyster. Things to note for perfect Oreo Muffins: Ingredients at room temperature: It is important to know that all the ingredients that you use for the muffin batter must be at room temperature. If the milk is cold and the oil is at room temperature, it wouldn't emulsify. (it will be difficult to mix all the liquid ingredients together.) Oreos: For this recipe, I used 1 cup of Oreos which is around 10-11 Oreo biscuits. Make sure you chop the Oreos, do not crush them. We need the Oreos to be distinctly seen in the muffins, Overmixing the batter: Once you pour in liquid ingredients into the dry ingredients, just mix lightly to combine the mixture lightly to remove lumps, otherwise, the muffins will be tough and not soft. Baking time: The time required to bake muffins in my oven is 20 minutes. This varies from oven to oven, so keep an eye on them while baking. Oreo Muffins Makes: 6 large and 10 mini Ingredients: Flour - 1 1/2 cup (1.5 cup) Baking powder - 1/4 tsp. Baking soda - 3/4 tsp. Sugar - 1/2 cup Salt to taste Milk - 3/4 cup Oil - 1/3 cup Vinegar - 1 tsp. Vanilla Extract - 1 tsp. Oreos (chopped) - 1 cup (10-11 biscuits) + extra for garnish (2-3 biscuits) Method: Take 3/4 cup of room temperature milk and add vinegar to it. Mix well and set it aside for 10 minutes. Preheat the oven to 180 degrees Celsius and line a 6-cup muffin tray with muffin liners. If not using liners, grease the cups using butter or oil. In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Now to the milk mixture, add oil, sugar, and vanilla extract. Using a hand or electric whisk, mix this mixture until the sugar is dissolved and the milk and oil are emulsified. (mixed well) Add this liquid mixture to the dry ingredients and lightly mix to form a lump-free batter. Now, gently mix the Oreos into the batter. Using an ice cream scoop or a large spoon, fill each muffin liner with the batter. Fill about 3/4 of the liner so that we get a beautiful muffin top once baked. Gently tap the muffin tray to remove trapped air and sprinkle extra chopped Oreos on top of each muffin. Bake the muffins in a preheated oven at 180 degrees Celsius for 18 - 20 minutes or until golden brown in color and when a toothpick is inserted comes out clean. Once baked, let the muffins cool down for 5 to 10 minutes before removing them from the tray. (if you haven't used muffin liners, then let the muffins completely cool before removing them from the tray) Enjoy these sweet muffins with a cup of tea or coffee.

Choco nut muffins are a delicious and easy-to-make treat that can be enjoyed by everyone. Whether you are looking for a quick snack or breakfast on the go, these eggless choco nut muffins are the perfect choice. With just a few simple ingredients, you can whip up a batch of these delicious treats in no time. Enjoy the rich flavor of chocolate and crunchy nuts in every bite! Trust me these Choco nut muffins taste exactly like the ones that you get from a coffee shop. Give this recipe a try. They are so easy to make. There are no tedious steps like creaming butter or folding the dry ingredients. It is a foolproof recipe that anybody can follow. It is all about mixing your wet ingredients with the dry ones. Things to note for perfect Choco nut Muffins: Ingredients at room temperature: It is important to know that all the ingredients that you use for the muffin batter must be at room temperature. If the milk is cold and the oil is at room temperature, it wouldn't emulsify. (it will be difficult to mix all the liquid ingredients.) Overmixing the batter: Once you pour in liquid ingredients into the dry ingredients, just mix lightly to combine the mixture to remove lumps, otherwise, the muffins will be tough and not soft. Baking time: The time required to bake muffins in my oven is 20 minutes. This varies from oven to oven, so keep an eye on them while baking. Choco nut Muffins Makes: 6 large or 10 mini muffins Ingredients: Flour - 1 1/4 cups (1.25 cups) Cocoa Powder - 1/4 cup Sugar - 3/4 cup Baking Powder - 1/4 tsp. Baking soda - 3/4 tsp. Salt - 1/4 tsp. Milk - 3/4 cup Vegetable Oil - 1/3 cup Vanilla - 1 tsp. Vinegar - 1 tsp. Nuts (chopped into small bits) - 1/2 cup Chocolate chips - 2 tbsp. Flour for coating - 1 tsp. Method: Take 3/4 cup of room temperature milk and add vinegar to it. Mix well and set it aside for 10 minutes. Preheat the oven to 180 degrees Celsius and line a 6-cup muffin tray with muffin liners. If not using liners, grease the cups using butter or oil. In a mixing bowl, sift together flour, cocoa powder baking powder, baking soda, and salt. Now to the milk mixture, add oil, sugar, and vanilla extract. Using a hand or electric whisk, mix this mixture until the sugar is dissolved and the milk and oil are emulsified. (mixed well) Add this liquid mixture to the dry ingredients and lightly mix to form a lump-free batter. Now reserve about 2 tbsp. of chopped nuts and coat the remaining nuts with 1 tsp. of flour. Add the coated nuts to the batter and gently mix the batter. Using an ice cream scoop or a large spoon, fill about 3/4th of each muffin liner with the batter. Sprinkle nuts and chocolate chips on each muffin and gently tap the muffin tray to remove trapped air. Bake the muffins in a preheated oven at 180 degrees Celsius for 18 - 20 minutes or until golden brown and when a toothpick is inserted comes out clean. Once baked, let the muffins cool down for 5 to 10 minutes before removing them from the tray. (if you haven't used muffin liners, then let the muffins completely cool before removing them from the tray). Enjoy these sweet and tasty muffins with a cup of tea or coffee. You can store the muffins in an airtight container for up to 3 days.

Cream cheese puffs are a delicious treat that is sure to please everyone in the family. They are made with puff pastry and cream cheese filling, making them a nice balance of sweet and savory. Whether you're looking for something to tantalize your taste buds or just want an easy snack, cream cheese puffs are for you. They can be served at parties or enjoyed as an after-dinner treat. Cream Cheese Puff Bites Makes: 30-32 mini puffs Ingredients: Cream Cheese - 100gm Vanilla - 1/2 tsp. Sugar - 3 tbsp. Puff Pastry sheet - 1 or 2 no (depending on the size, I used a large (8x16 inch) ready-made sheet.) Sugar (to powder) - 2 tbsp. Egg - 1 no Water - 1 tbsp. Method: Take a ready-made puff pastry from the freezer and let it thaw at room temperature for 40-50 minutes. In a mixing bowl, mix cream cheese, vanilla, and sugar till we get a nice creamy consistency. To make egg wash, add egg and water to a small bowl, mix well, and keep aside. Sprinkle some flour onto a clean surface and spread open the thawed puff pastry. Now cut the pastry into 2x2 inch-sized squares. You will get around 30-32 (2x2 inch) sized squares. Now add a 1/2 tsp. (heaping) of prepared cream cheese filling in the center of each square. Brush two opposing corners with egg wash, then fold over the filling in the center, pressing and pinching gently to seal. Refrigerate the assembled cream cheese puffs for 15 minutes. Preheat the oven to 180° Celsius and line a baking tray with baking paper or a silicone baking sheet. Place the prepared cream cheese puff and brush a thin layer of egg wash. Bake at 180° C for 18-20 minutes or until puffed and golden. Let it cool to room temperature and sprinkle generously with powdered sugar. Serve them immediately or store them in an airtight container for 2-3 days.

Muffins are easier and tastier treats that can be made at the convenience of your home. And my Jam Muffin recipe is the perfect treat that you can make with basic, simple ingredients that are available at home. The best part is they are eggless and vegetarian. So don't wait any longer and try out this yummy eggless treat today! Muffins are healthier because we mostly use oil instead of butter. Since there is no creaming of butter and sugar, the muffin's texture is denser and not soft and fluffy like a cupcake. But we require only less time to prepare muffin batter, where we only mix the ingredients lightly to remove lumps. In short, muffins are like bread. Things to note for perfect Jam Muffins: Ingredients at room temperature: It is important to know that all the ingredients that you use for the muffin batter must be at room temperature. If the milk is cold and the oil is at room temperature, it wouldn't emulsify. (it will be difficult to mix all the liquid ingredients.) Overmixing the batter: Once you pour in liquid ingredients into the dry ingredients, just mix lightly to combine the mixture to remove lumps, otherwise, the muffins will be tough and not soft. Jam center: Now this point is pretty important. When you add jam to the center, make sure that the jam is not in a liquid state and you can easily place a ball of jam right in the center of the muffins. Otherwise, the jam tends to ooze out while baking. Baking time: The time required to bake muffins in my oven is 20 minutes. This varies from oven to oven, so keep an eye on them while baking. Jam Muffins Serves: 1 Ingredients: Flour - 1 1/2 cups (1.5 cups) Sugar - 1/2 cup Baking Powder - 1/4 tsp. Baking soda - 3/4 tsp. Salt - 1/4 tsp. Milk - 3/4 cup Vegetable Oil - 1/3 cup Vanilla - 1 tsp. Vinegar - 1 tsp. Jam (Strawberry or grape or mixed fruit) - 6 tsp. For Garnish Melted Jam Crushed Nuts Method: Take 3/4 cup of room temperature milk and add vinegar to it. Mix well and set it aside for 10 minutes. Preheat the oven to 180 degrees Celsius and line a 6-cup muffin tray with muffin liners. If not using liners, grease the cups using butter or oil. In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Now to the milk mixture, add oil, sugar, and vanilla extract. Using a hand or electric whisk, mix this mixture until the sugar is dissolved and the milk and oil are emulsified. (mixed well) Add this liquid mixture to the dry ingredients and lightly mix to form a lump-free batter. Using an ice cream scoop or a large spoon, fill about half of each muffin liners with the batter. Now add about 1/2 tsp. (heaping) of jam in the center and top it with muffin batter. Fill about 3/4th of each liner. Gently tap the muffin tray to remove trapped air and bake the muffins in a preheated oven at 180 degrees Celsius for 18 - 20 minutes or until golden brown and when a toothpick is inserted comes out clean. Once baked, let the muffins cool down for 5 to 10 minutes before removing them from the tray. (if you haven't used muffin liners, then let the muffins completely cool before removing them from the tray) Now brush the top of the muffins with melted Jam and sprinkle crushed nuts. Enjoy these sweet and tasty muffins with a cup of tea or coffee.

Have you ever tried the delicious combination of Lotus Biscoff spread and milkshake? If not, you are missing out on a truly unique and delightful experience. The creamy texture of the milkshake combined with the crunchy sweetness of the Lotus Biscoff spread makes for an unforgettable treat. Whether it’s a hot summer day or a cold winter night, this milkshake will surely hit the spot. So why not try it today and see just how delicious it can be! Things to note for a perfect Biscoff milkshake: Ice cream - Whenever I make a milkshake, I take out the required amount of ice cream in advance, and I freeze them separately. This step will ensure you and thick and frothy milkshake. Chilled Milk/ Semi-frozen Milk - The aim here is to make a thick milkshake. So always use extremely chilled milk for the recipe. If the milk is partially frozen, the thickness of the shake would be even better. Lotus Biscoff Milkshake Serves: 1 Ingredients Lotus Biscoff Biscuitts - 4 no Lotus Biscoff Spread - 2 tbsp. Vanilla Ice cream - 1 large scoop Milk (semi-frozen) - 1 cup For Garnish Whipped cream Crushed Biscoff Biscuits Biscoff spread Method: To a blender, add Biscoff biscuits, Biscoff spread, milk, and vanilla ice cream. Blend for a minute or until smooth. Pour into a serving glass and top it with whipped cream and crushed biscuits. Serve immediately.

Delight your taste buds with a delicious caramel popcorn milkshake! This creamy milkshake is made with real caramel popcorn, milk, and ice cream. It's the perfect treat for any time of day - whether you're looking for something sweet to snack on or just want to indulge in a tasty treat. Enjoy the unique flavor of caramel popcorn in this smooth and creamy milkshake. Things to note for a perfect caramel popcorn milkshake This recipe calls for vanilla ice cream, scoop out the required amount of vanilla ice cream from the tub and let it freeze in the freezer for another 15-20 minutes. This will result in a perfect creamy milkshake. The popcorn brand that I used for this recipe is 4700BC. They have rich and flavorful caramel popcorn which is perfect for this milkshake. Caramel Popcorn Milkshake Serves: 1 Ingredients: Caramel popcorn - 1/2 cup (heaping cup) Vanilla Ice cream - 1 large scoop Milk (chilled) - 1 cup For Garnish Whipped cream Caramel sauce Caramel Popcorn Method: In a blender, add caramel popcorn, vanilla ice cream, and chilled milk. Blend till smooth and frothy. Immediately pour it into a glass and top it with whipped cream, caramel sauce, and caramel popcorn.

Caramel Frappe is one of the most popular drinks among cafe-goers. It's a delicious combination of espresso, milk, and caramel syrup that creates a sweet and creamy beverage. And this easy recipe is going to blow your mind! They taste exactly like the cafe-style caramel frappe and you can make them at the comfort of your home. You know the one question that you might have is how to make an espresso if you don't have an espresso machine. Well, do not fuss about it because you can easily make espresso using instant coffee. How cool is that? Just follow the instructions mentioned below and you are good to go. Things to note for a perfect Caramel Frappe. For a thick frappe, please use semi-frozen milk. Measure about 3/4 cup of regular milk and let it freeze in the freezer for about 4 hours or overnight. Just before making the frappe, take out frozen milk and let it sit at room temperature for 15-20 minutes. Espresso - Make the espresso in hand and let it chill in the refrigerator for 20 minutes. We require chilled espresso to make a delicious and creamy frappe. Caramel Syrup - To make life easier, I'm using store-bought caramel syrup for this recipe. To be specific, I used Hershey's Caramel Syrup. Caramel Frappe Serves: 1 Ingredients: Vanilla Ice cream - 1 large scoop Milk (semi-frozen) - 3/4 cup Caramel Syrup - 3 tbsp. Instant Coffee - 3 tsp. Hot water - 1/4 cup For Garnish Whipped Cream Caramel Syrup - 2 tsp. Method: Add 3 tsp. of instant coffee powder into hot water. Mix well to combine and let it chill in the refrigerator for 20 minutes. In a blender, add vanilla ice cream, semi-frozen milk, caramel syrup, and the prepared espresso. Now blend till smooth and frothy. Take a serving glass and smear the inner sides of the glass with caramel syrup. Pour the prepared caramel frappe and top it with whipped cream and caramel syrup. Add a straw and serve immediately.

Frozen mint lemonade is a cool and refreshing summertime treat that the whole family can enjoy. It's easy to make, requires minimal ingredients, and will satisfy everyone's sweet tooth. Things to note for a perfect Frozen Mint Lemonade: Please use an excellent, heavy-duty blender. At least a decent one because we are going to crush ice! And for a smooth slushy texture, your blender must be good. I used Wonderchef's Nutriblend. It is a 22,000 RPM, 400 watts mixer grinder and does a very good job for the price of it. We do not have access to lemons so I used fresh semi-ripe limes for this recipe. Frozen Mint Lemonade Serves: 1 Ingredients: Ice cubes - 2 cups Water - 2 tbsp. Juice of 1 large lime Mint leaves - a handful (about 13-14 leaves) Sugar - 1 1/2 tbsp. (1.5 tbsp.) For Garnish Mint leaves and Lime slices Method: To a blender, add all of the ingredients and blend for a few seconds. Now with the help of a spoon or spatula give the content a mix and blend again for another few seconds. Repeat the process until we get a thick and smooth, slushy-like texture. Pour into a serving glass and serve immediately.