Giant Valentine Cookie

Ingredients for Giant Valentine Cookie:
Flour 1 cup and 2 tbsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 1/2 cup
Backed brown sugar 1/2 cup
Caster sugar 1/3 cup
Vanilla essence 1/2 tsp
Egg 1
Chocolate chips 1 cup
Chocolate melted 8 oz (to decorate)
Sprinkles or tiny hearts to decorate

Method:
Combine flour, baking soda and salt in small bowl. 
Beat butter, brown sugar, caster sugar and vanilla essence until creamy. 
Beat in egg. 
Gradually beat in flour mixture. 
Stir in 1 cup chocolate chips and spread into greased heart shaped tin. 
Bake at 180 degrees C for 20 to 30 minutes or until golden brown. 
Let cool in pan for 10 minutes; remove to wire rack to cool completely. 
Melt chocolate and when smooth spread over cookie. 
Decorate with icing or sprinkles.

Giant Valentine Cookie by Zarnak Sidhwa

Glazed Chocolate Chip Cake

Ingredients for Glazed Chocolate Chip Cake:
For Cake:
Egg whites 4
Cream of tartar 1/4 teaspoon
Divided sugar 1-1/2 cups
Flour 2-1/2 cups
Baking powder 2 tsp
Baking soda 1-1/2 tsp
Salt 1 tsp
Buttermilk 1-1/2 cups
Oil 1/4 cups
Vanilla essence 1 tbsp
Mini chocolate chips 1/2 cup(s)

For Chocolate Drizzle:
Chocolate chips or chocolate chopped 1/3 cup
Milk 2 tbsp

Method:
Beat egg whites in a large bowl until foamy. 
Add cream of tartar, increase speed beat until soft peaks form. 
Gradually add 1/2 cup sugar, beating until stiff but not dry. 
Combine remaining 1 cup sugar, flour, baking powder, baking soda and salt in another large bowl. 
Beat in buttermilk, oil, vanilla and a heaping spoonful of whites with mixer on medium speed.
 Fold in remaining whites and chocolate chips with a whisk. 
Scrape batter into greased bundt pan, smoothing top. 
Bake cake at 180 degrees C until a skewer inserted in the center comes out clean, 40 to 50 minutes. 
Let cool in the pan on a wire rack for 10 minutes. Invert onto rack and let cool completely.

To make chocolate drizzle: 
Combine chocolate or chocolate chips and milk in a small saucepan. 
Heat over low heat, stirring, until chocolate is melted and mixture is smooth. 
Drizzle over cooled cake. 
Let stand for about 45 minutes before slicing.

Glazed Chocolate Chip Cake by Zarnak Sidhwa

Chocolate Barfi

Ingredients for Chocolate Barfi:
Condensed milk 1 can (400 gm)
Milk powder 1 cup
Cocoa powder 1/3 cup
Chocolate chips 1/4 cup
Vanilla essence ½ tsp
Salt a pinch
Butter 2 tbsp

Method:
Heat butter on low and add the condensed milk, dry milk powder, chocolate chips and cocoa powder. 
Continue to keep the flame low. 
Mix the ingredients gently together until they incorporate. stirring until the mixture starts to turn smooth and add the vanilla and salt. 
Keep mixing. 
The mixture will start to thicken. 
Don't stop mixing at any stage, otherwise the bottom will burn. 
When the mixture is thick and leaves the sides of the pan, transfer to a greased plate or tray. 
Pat it down with the back of your spatula and stick some halved cashew nuts in there. Let it cool completely and refrigerate for an hour.

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Coffee Frosted Brownies

Ingredients For Coffee Frosted Brownies:

Chocolate 4 oz
Butter 3/4 cup
Sugar 2 cups
Eggs 4
Flour 1 cup
Vanilla essence 1 tsp
Chocolate chips 1 cup
Chocolate shavings garnish

For Cappuccino Butter cream Frosting
Coffee 2 tbspHot milk 1/4 cup
Butter 1/2 cup
Icing sugar 16 ounce

Coffee Frosted Brownies by Zarnak Sidhwa

Cappuccino Muffins

Ingredients for Cappuccino Muffins:

Flour 2 cup
Sugar ¾ cup
Baking powder 2 ½ tsp
Cinnamon, ground 1 tsp
Salt ½ tsp
Milk 1 cup
Coffee powder 2 tbsp
Butter, melted ½ cup
Egg, beaten 1
Vanilla essence 1 tsp
Chocolate chips ¾ cup
Chocolate chopped 1 cup

Method

In a bowl, combine flour, sugar, baking powder, cinnamon and salt. 

In another bowl, stir milk and coffee powder until coffee is dissolved. 

Add butter, egg and vanilla; mix well. 

Stir into dry ingredients just until moistened. 

Fold in chocolate chips. 

Fill muffin cups. 

Bake at 190° F for 17 – 20 minutes or until muffins test done. 

Melt the 1 cup chocolate and drizzle on top of muffins.

Cappuccino Muffins by Zarnak Sidhwa

Chocolate Mint Ice Cream

Ingredients

Milk 2 cup
Cream 2 cup
Sugar 1 cup
Salt ½ tsp
Peppermint essence 1 tsp
Green food color 3 drops
Chocolate chips 1 cup

Method

In a large bowl, stir together the milk, cream, sugar, salt, peppermint essence until the sugar has dissolved.
Colour with the green food colouring.
Pour the mixture into an air tight box and freeze for few hours.
Then stir in the chocolate chips and freeze overnight.

Chocolate Mint Ice Cream by Zarnak Sidhwa

Chocolate Chip Cookies

Ingredients for Chocolate Chip Cookies:
Unsifted flour 350 gm
Bicarbonate of soda 1 tsp
Salt 1 tsp
Butter 225 gm
Caster sugar 175 gm
Soft brown sugar 175 gm
Vanilla extract 1 tsp
Eggs 2
Dark chocolate, crumbled 350 gm

Method: 
Preheat the oven to 190C/375F/Gas 5.
In a bowl, combine the flour, baking soda and salt. 
In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. 
Beat in the eggs. 
Gradually beat in the flour mixture. 
Stir in the chocolate Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. 
Wrap them in cling film and transfer to the refrigerator until ready to use When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. 
Bake for 9-11 minutes

Chocolate Chip Cookies by Reyaan Chaudhary

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream
Ingredients

Milk 500 ml
Cream 500 ml
Caster sugar 7 oz
Vanilla essence ½ tsp
Mint essence 1 tsp
Green food color few drops
Milk chocolate, grated 7 oz

Method

Mix milk, cream, sugar, few drops of green colour  mint essence and vanilla essence. Churn ice cream in an ice cream maker till partially frozen. Or freeze for 2-3 hours in an air-tight box. 

When partially frozen, then stir in grated chocolate. 

Stir ice cream every hour to break up the ice crystals.

Mint Chocolate Chip Ice Cream by Zarnak Sidhwa

Chocolate Chip Cookies

Ingredients for Chocolate Chip Cookies:
Butter 6 oz
Caster sugar 8 oz
Eggs 2
Flour 12 oz
Baking powder 1 tsp
Chocolate chips 4 oz

Method
Mix butter, caster sugar, eggs, flour and baking powder well, stir in chocolate chips. Put large spoonfuls of the dough onto a baking sheet and press down with a fork, bake at 180 degrees C for 10-15 minutes or till done. 
Cool on a wire rack.

Chocolate Chip Cookies by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Nutty Candy Bars

NUTTY CANDY BARS

Ing :
2 cups oats
1 cup brown sugar
2/3 cup butter, melted
½ cup peanut butter
2/3 cup peanut butter
½ cup light corn syrup
1 tsp vanilla essence
17 oz chocolate or chocolate chips
1 cup roasted salted peanuts, chopped

Method :
In a large bowl, combine oats, butter and brown sugar, ½ cup peanut
butter, corn syrup and vanilla. 

Press in a greased 13 x 9 inch tray and bake at 180 degrees C for 12-14 minutes or until mixture is bubbly around edges. 

Melt the chocolate or if using chocolate chips and stir in
peanuts and 2/3 cup peanut butter, spread over the oat mixture, cool,
chill and when set, cut in bars.

Nutty Candy Bars by Zarnak Sidhwa

Speedy Brownies

Ing :
2 cups sugar
1 ¾ cups flour
5 eggs
½ cup cocoa
1 tsp salt
1 cup oil
1 tsp vanilla essence
1 cup chocolate chips

Method :
Beat sugar, eggs, oil, flour, vanilla essence, cocoa and salt, fold in
the chips and pour in a greased and lined tin and bake for 30 minutes at
180 degrees C.

Cool and cut in squares and serve.

Speedy brownies by Zarnak Sidhwa

Chewy Chocolate Chip Cookies

Ingredients for Chewy Chocolate Chip Cookies:
½ cup caster sugar
½ cup brown sugar
115gm unsalted butter
1 egg
1 tsp vanilla essence
½ tsp baking soda
1 ¼ cups flour
¼ tsp salt
1 ½ cups chocolate chips
1 cup walnuts, toasted and chopped

Method 
Beat butter, add caster sugar, brown sugar, egg, vanilla essence, fold 
in flour, salt, chocolate chips, baking soda and walnuts. 
Mix well and scoop cookie balls using a spoon or icecream scoop onto a baking tray 
and bake at 150 degrees C for 18 minutes until pale golden, cool on a 
wire rack and serve.

Chewy Chocolate Chip Cookies by Zarnak Sidhwa

Double Chocolate Chip Ice Cream In Trellis Cups

Ing :

4 egg yolks

1 cup sugar, leveled

2 cups milk

1 cup cream

1 cup chocolate chips 

2 tbsp cocoa dissolved in 1 tbsp hot water and cooled

Method :

Beat yolks and sugar till pale and thick. 

Boil cream and milk in a pan. 

Cool. 

Gradually stir it into the egg and sugar and cook over low heat. 

Whisk continuously till mixture coats the back of a spoon (or reads 160 degrees on a thermometer). 

Immediately plunge the bowl in icy water and cool the mixture. 

Add the cocoa. 

Pour mixture into airtight boxes and freeze until icecream starts to set around edges, remove from freezer and add chocolate chips. 

Beat. 

epeat this process three or four times, removing box from freezer when icecream starts to set. 

This is to prevent ice crystals forming. 

Leave to set overnight. 

Serve the ice cream in the chocolate trellis cups.

Serves 6-8.

Trellis Cups :

Melt 100gm plain chocolate. 

Invert a cupcake tray. 

Cover 6 alternate moulds with cling. 

Place the chocolate in a paper piping bag and pipe around the base of the mound, pipe chocolate back and forth over it to form a trellis. 

Carefully pipe a double thickness.

Chill till set, lift from the tray and carefully peel the cling. 

Serve the icecream in these cups.

Double Chocolate Chip Ice Cream In Trellis Cups by Zarnak Sidhwa

S'Mores

Ingredients
1 ½ cups digestive biscuit crumbs
100 gms butter (melted)
Topping:
1 cup chocolate chips or chocolate chunks
2 cups miniature marshmallows

Method

Preheat oven to 350 degrees.

Line a baking tray with aluminium foil.

Stir together the biscuit crumbs and melted butter and stir until all the crumbs are moistened. 

Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes.

Remove from oven and evenly sprinkle with the chocolate chips and marshmallows.
Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together.

Remove from oven and place on a wire rack to cool completely.

Once cooled, lift the squares from the pan by holding the edges of the foil. 

Cut into squares and serve.