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Easy homemade frappe that you can indulge in anytime. A cafe-styled delicious and frothy cold coffee that you can easily make in the comfort of your home. Trust me! This tastes so similar to the ones that we get at cafés. (scroll down for the recipe) A frappe is a cold, blended coffee and consists of milk, coffee powder, sugar, and ice cubes which are blended in an electric blender to form a frothy cold drink. But, nowadays frappes are not just regular cold coffee, nowadays milkshakes are also known as frappes. When I researched the differences between the two, I was surprised to learn that both terms mean the same! In fact, one of the synonyms for a milkshake is frappe. We usually make frappes on a hot summer day and they are so good! My ingredients include vanilla ice cream, instant coffee powder, and warm water. I mix instant coffee in warm water and set them aside to cool and later on into the refrigerator to be chilled. Chilled black coffee and vanilla ice cream are all you need to make this frothy frappe. Top the frappe with whipped cream and dust with instant coffee powder for a cafe look. Things to note for a perfect frappe: 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 thick frappe. Make sure to use chilled black coffee for blending. Two Ingredient Frappe Serves: 1 Ingredients: Vanilla Ice cream - 3 large scoops Black coffee (Chilled) - 3/4 cup ( 1 tbsp. instant coffee and 3/4 cup warm water) Method: Make the black coffee in hand and chill the coffee in the refrigerator. In a blender, add the vanilla ice cream and chilled coffee. Now blend till smooth and frothy. Immediately pour into a glass and top the frappe with some whipped cream and instant coffee.

Easy to make, baked Nutella snack using store-bought puff pastry. This snack is crispy on the outside with soft and gooey Nutella goodness on the inside. Children will adore this snack and you can bake these puffs in no time. (scroll down for the recipe) I love to bake, but on the other side, I do not want to spend my entire day in Kitchen. Now, who wants to do that? So I usually go out for shortcuts when I want to bake some goodies. This store-bought puff pastry is a lifesaver when you want to bake something in a jiffy and luckily ready-made puff pastry sheets are always on sale at my grocery store. This pinwheel recipe is just a base recipe. You basically can work on it and try out other sweet or savory fillings such as pinwheel jam puffs, pinwheel samosas, and so on. Things to note for perfect Nutella pinwheel puffs: Buy a good quality ready-made puff pastry. Ready-made puff pastries are usually stored in the freezer section, so make sure you thaw the puff pastry for about 40-50 minutes before using it. Spread the Nutella evenly onto the pastry. When you spread Nutella onto the puff pastry, make sure you spread them evenly onto the pastry and leave about a quarter of an inch space on all sides of the puff pastry. This will give you enough space to stick the pastry and prevent the Nutella from oozing out. Now, this step is very important! Roll the pastry nice and tight and chill the pastry in the freezer for at least 20 minutes to be firm. This step helps to cut clean and even pieces of pinwheels ready to bake. (If you find the pastry roll too firm to slice, let the pastry rest for a few minutes at room temperature before slicing) Nutella Pinwheel Puffs: Serves: 4-5 Makes (8-9 pieces) Ingredients: Nutella - 6 tbsp. Puff pastry sheet - 1 no. Egg - 1 no. Water - 1 tbsp. Flour - (about a tbsp. to sprinkle the surface) Method: Take a ready-made puff pastry from the freezer and let it thaw at room temperature for 40-50 minutes. 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. Pour in the Nutella and using a spatula spread the Nutella nice and even onto the puff pastry. Leave about 1/4 inch on the sides of the pastry. Now tightly roll the pastry from one end. Apply a thin layer of egg wash on the edge of the pastry to stick. Let the pastry roll rest in the freezer for about 20 minutes or until firm enough to slice the pastry. (If you find the pastry too hard to slice, then let the roll rest at room temperature for a few minutes and then slice the pastry) Using a sharp knife, slice the pastry roll about an inch thick. Preheat the oven to 190° celsius and line a baking tray with baking paper or a silicone baking sheet. Place the sliced Nutella puff onto the baking sheet, and leave about 1 1/2 inch of space between each Nutella puff. Brush a thin layer of egg wash and bake at 190° C for about 25-30 minutes or until the puffs turn golden brown. Cool the puffs on a wire rack and serve it with a nice cup of tea or coffee. :) Notes: You can store the pinwheel puffs for 2-3 days in an airtight container. If you do not want to bake the puffs right away, store the sliced pieces in the freezer and bake them later. Place a piece of baking paper between each puff to prevent them from sticking to each other.