Easter with some Mouth-Watering recipes!
12 SNICKERS Minis, chopped and divided
1/2 cup prepared vanilla frosting
1 oz pastel purple candy melts, melted
1 oz pastel yellow candy melts, melted
1 oz pastel blue candy melts, melted
Method:
Preheat oven to 350 degree F. Line greased 9-inch square baking pan with enough parchment paper to overhang the edges. Whisk together flour, baking powder, and salt; set aside.
Melt butter in a saucepan set over medium heat; stir in brown sugar. Remove from heat. Transfer to a large bowl and let cool completely.
Whisk in egg and vanilla. Stir in the flour mixture until just combined. Fold in half of the chopped SNICKERS Minis. Scrape batter into prepared baking pan; smooth top.
Bake on the middle rack of the oven for 20 to 25 minutes or until only a few moist crumbs adhere to toothpick inserted in the centre; let cool completely on the rack.
Remove from pan and remove parchment paper. Spread frosting over top. Using 2-inch egg-shaped cookie cutters, cut out 12 blondie eggs (reserve remaining blondies for another use).
Decorate eggs with melted candy melts. Sprinkle with remaining chopped SNICKERS Minis.
CHOCOLATE-SPIKED PANNA COTTA MADE WITH CHOPPED GALAXY FUSIONS I By Mars Wrigley
Ingredients:
6 GALAXY FUSIONS chocolate, chopped
2 cups whole milk
Clarified butter 50 ml
Method:
Keep 50 g flour, 1 gram salt, 5-gram sugar in a bowl add 50 ml of milk mix without lumps and keep it aside.
In another mixing bowl place rest all ingredients make a soft dough and keep it rest for 30 min
Divide the dough into 50 grams each.
In a baking tray spread the baking sheet and roll the dough and place them in the tray with a 2-inch gap in each roll.
Keep it covered and rest it for proof for 45 min.
Preheat the oven to 190 degrees Celsius for 10 min.
Once it is proven using the first batter make cross marking on top of the dough.
Bake it for 18 minutes once taken out from the oven apply clarified butter on top.
Serve hot.
EASTER SIMNEL CAKE I By G. Manivannan, Pastry Chef, Renaissance Bengaluru Race Course Hotel
Ingredients
Tuesday, April 4, 2023 at 5:10 am