Baked Donuts / Doughnuts (No-Knead)

Who doesn't love donuts?  We all do, right? 

I love baked donuts more than the fried ones.... I know, fried ones tastes more yummy than the baked ones. 

But iam a person who try to avoid or lessen the use of unhealthy stuffs in my cooking or baking. Somethings cannot be changed to get the required result, but some ingredients or method can be changed. Thats how i ended up baking donuts....

This is not the first time iam attempting to bake donuts....No....I tried many times and was not at all satisfied with the texture or taste of the end product. But, this one is just right...A sure keeper in my recipe book. So, here iam sharing this with all my friends out here.

The main attraction of this recipe is that, no workout needed for your hand muscles, to make these yummy ones... In short.......No kneading required. Just mix and let the yeast do its work......  Isnt it a relief? 

Do try it out and let me know... 


Ingredients

Maida 3 ¾ cups (575g)  
Dried yeast (active or fast action) 2 tsp
Salt  1 tsp 
Milk (warmed) ¾ cup (200ml)  
Butter (melted ) ¾ cup (170g) 
Eggs 4 (room temperature)
Honey ¼ cup ( 80g) 
Vanilla extract 1 tsp 



Method

1. In a large bowl add maida, yeast and salt. Mix well together. (Dont put salt on top of the yeast)
2. In a separate bowl, whisk together milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry with a spatula until you get a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear. 
4. Leave it at a warm place and let it rise for 2-3 hours. 
5. Once doubled in size, place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to knead after 3 hours, it needs to be chilled 
overnight. 
6. Next day, to form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a round cutter cut out round pieces of dough. To cut the hole in the middle , use a smaller sized cutter. Even the small rounds also can be baked as such.
7. Place them on a baking tray lined with butter paper.  
8. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready, because they will puff up.
9. Gently brush the donuts with melted butter.
10. Bake at 190 degree celcius for 15 minutes. Keep a close eye on them, so they don’t get too brown. 
11. Once out of the oven, dip them in the glazes. Do this straight away, because it soaks into the warm donut and creates a lovely crisp glaze. 
12. Enjoy them fresh.

Note:

1.The dough can be kept for 3 days in the fridge.


Vanilla Glaze

Ingredients

Powdered sugar 1 ½ cup (187g) 
Milk 2-3 tbsp 
Vanilla extract 1 ½ tsp

Method

1. In a medium bowl, whisk together all ingredients.
2. Whisk until silky and smooth. 
3. If you want it thinner add a little more milk
4. Store the icing at room temperature in an airtight container for 2 weeks. 

For Chocolate Glaze, add 4 tbsp unsweetened cocoa powder, along with the other ingredients mentioned for the vanilla glaze.

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Diya Aur Bati

After a long time, iam posting a recipe on my blog. Had been busy on and off with my baking and chocolate orders, that it was finding difficult to sit down and write in my blog. I missed my blog a lot, but it happens sometimes, that when we need to concentrate on some things, we unknowingly miss on something else, which we loved the most. But in my case, I was not missing on my passion for food, as I was doing stuffs related to food, just that i couldn't blog. While creating new designs in cakes and making chocolates, I felt myself so happy and lively. You can check my works on my FB page : Nim's Choco Fantasy

Ok, now that's it for my re-entry into my blog :) Just wanted to tell you all that I was not away from my passion, but yes, i was a bit away from blogging.

Diwali is round the corner. All might be busy making yummy and awesome sweets. I would like to share a recipe, which you all might be knowing, just that I gave a slight twist, and gave a new look and feel of festivity to it.

Enjoy Diwali with your loved ones and stay safe.

Ingredients

 

1 cup Desiccated Coconut

1 cup Khoya

¼ cup Sugar (powdered, adjust as per your taste)

3 tbsp Cocoa powder

8 – 10 Almonds

A pinch of Lemon yellow colour

Few drops of Rose water

Silver warq for garnishing

 

 

Method

 

1. Cook khoya in a fry pan till it turns slightly pink in colour. Now add desiccated coconut and sugar. Mix well and let it cook for about 2 minutes till the sugar is nicely combined with the mixture. Switch off the flame.
2. Keep aside 5-8 tbsp of the mixture in another bowl and add lemon yellow colour and rose water. Mix well.
3. In the rest of the mixture, add cocoa powder and mix well to form a smooth dough.
4. If the dough is too dry, add little milk to it and if it is too wet, add little desiccated coconut.
5. Shape the cocoa mixture in the shape of a diya and fill in the yellow coloured khoya mixture in the center.
6. Place an almond as flame and garnish with silver warq.
7. Your Diya aur bati sweet is ready to be served.
8. Enjoy!!!

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Meetha Chawal

This is an easy sweet dish with loads of nuts and dry fruits. When you are in a mood to eat something sweet and at the same time lazy to prepare a full fledged sweet dish, this is the one you can indulge in. Kids would love it too.

Ingredients

 

1 cup Basmati Rice (soaked for 30 minutes)

¾ cup Sugar

¼ cup Mixed nuts and raisins (Almonds, Cashew nuts, Pistachios)

2 tbsp Ghee

2 Cloves

1 inch Cinnamon stick

3 Cardamoms

1 tsp Fennel seeds

2 cups water

3 tbsp Milk

1 pinch Saffron/Kesar (optional, instead you can add food colour)

3 tbsp Dry coconut powder

 

 

Method

• Add saffron in the milk and keep this aside. If adding food colour, add food colour in the milk.
• Heat ghee in a heavy bottomed deep pan. Add cloves, cinnamon, cardamoms and fennel seeds.
• Saute till it starts to change its colour ie. for ½ a minute.
• Now add the soaked and drained basmati rice. Saute for 1 minute.
• Later, add water and saffron milk in it. Mix well and when the water starts to bubble, cover with a lid. Let it cook for 10 minutes.
• Later, when the rice is half cooked, add sugar, chopped nuts and raisins. Mix well and add dry coconut powder also.
• Cover again and let it cook for another 5 minutes.
• Once done, serve it hot by garnishing with some chopped nuts, raisins and dry coconut powder.

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Homemade Khoya/Mawa

Khoya/Mawa is used as the base for a wide variety of indian sweets. Khoya is made by simmering full-fat milk in a heavy bottomed vessel for a long time, till it becomes thick. They are used in gravies too.

This time I used khoya for making mawa cup cake and it was yummy and delicious. You can click on the link to know the recipe for Mawa Cupcake

Ingredients

 

6 cups Full Cream Milk

 

 

Method

 

• Pour the full cream milk in a heavy bottomed pan. Keep stirring in between and scrap out the sides.
• Stir continuously and keep scraping the sides. Keep a close eye on the milk as it tends to burn in the bottom. Let the milk boil for 30 minutes. Now the milk will reduce to half the quantity.
• After 15 minutes, the mixture will start to thicken. Keep stirring. At this stage, the mixture tends to burn easily, so keep stirring and scrap the sides constantly.
• After 5 minutes, you can see that the mixture forms into a lump and comes off easily from the sides. At this stage, switch off the flame and let it cool down completely.
• Once the khoya is cooled, it will become thicker. Khoya is used for making many indian sweets or you can even add it in curries.

 

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Nuts Chikki | Dry Fruit Chikki

This is a healthy and tasty snack. Iam sure kids will not say "No" to this yummy treat. Very easy to make and will stay fresh in an airtight container for long. You can add any nuts of your choice.... Its all up to you....Try it out and let me know how you liked it. 

Ingredients 

1 cup Almonds (chopped)

1 cup Pista (chopped)

1 cup Cashew nuts (chopped)

¼ cup Jaggery (grated or finely chopped)

Kesar/Saffron (few, soaked in milk)

2 tbsp Ghee

 

Method

 

• Heat ghee in a kadai and add jaggery in it.
• When the jaggery is completely melted and becomes slightly thick, add dry fruits and Kesar. Mix well.
• When the mixture starts leaving the sides of the pan, switch off the flame.
• Pour the mixture on to a greased plate. Spread nicely.
• Cut into pieces when it cools down a bit. Serve and Enjoy!!!

 

 

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Til Ladoo (with Jaggery)

Til Ladoo is a traditional maharastrian sweet made using til, jaggery and ghee. This is generally served in festivals. This is very healthy sweet, loved by both adults and kids. Try it out this Ganesh Chaturthi and Enjoy!!!

Ingredients 

2 cups Til

1 cup Jaggery

2 tsp Ghee

2 tbsp Cashew nuts and Almonds (optional)

½ tsp Cardamom powder

 

Method

 

• Dry roast til in a kadai for about 5 minutes or till it start to change its colour. Once done, transfer it on to a plate.
• Grind half of the roasted til, coarsely. Keep this aside.
• In a kadai, heat ghee and add jaggery. When jaggery is completely melted, switch off the flame and let it cool down a bit.
• Add the roasted til and the cashew nuts, almonds. Mix well and transfer the mixture onto a plate.
• When the mixture is still warm, take small portions from the mixture and roll it between your palms to make ladoos.
• Enjoy or store it in an airtight container for later use.

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust as per your taste*


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Vanilla Scones with Strawberry Cream Filling

A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal with baking powder as a leavening agent and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast. A scone is in some senses a type of pastry since it is made with essentially the same ingredients as shortcrust, though with different proportions of fat to flour. (WiKi)

It is originated from United Kingdom.

I had tasted scone once and somehow I didn't like the taste of it that I never thought to try it out at home. I had some left over fresh cream with me that I wanted to use it up. Didn't want to do the usual side dish, I wanted to try out a different dish.... as usual :) That's how I thought to try out an easy scone recipe... moreover, my little one is attracted towards cream buns these days... thought that this one would taste somewhat similar.

So here iam.... with an easy recipe for scones.... Try it out, you will like them for sure.

Ingredients

4 cups Self raising flour (check for the substitute here )
1 tbsp. Powdered Sugar
1 cup Thickened Cream
1 cup Milk
2 tsp Vanilla extract


For Strawberry Cream

1/4 cup Strawberry Crush or Jam
1 1/2 cup Whipped cream
1 cup Strawberry (chopped, optional)

Icing sugar for sprinkling on top (optional)


Method

• Sieve self raising flour, sugar and a pinch of salt and keep aside in a big bowl.
• Mix thickened cream, milk and vanilla extract in a bowl. Pour this into the dry ingredients and mix using a flat spatula to combine everything together.
• Put this dough onto a lightly floured surface and knead gently until smooth. Don't over knead it.
• Preheat the oven at 190 degree Celsius.
• Pat the dough into a 2.5 cm thick round. Using a 5 cm scone cutter or a normal round cutter, cut out the scones from the dough. Place them on a greased baking tray.
• Place the baking tray in the preheated oven for about 12 to 15 minutes or till the top turns golden brown colour.
• Once done, take out from the oven and cover the tray with a clean towel for 10 minutes.
• In the mean time, prepare the strawberry cream by adding the strawberry crush or jam into the whipped cream. Beat well using an electric hand beater or using a wire whisk until stiff peaks.
• Add strawberries if required at this stage. Gently fold using a spatula. Keep aside.
• After 10 minutes, take the scones and split them into half. Put some strawberry cream filling on one half and cover with the other half. Another small scoop of strawberry cream on top with little strawberry crush. Sprinkle little icing sugar....
• Enjoy these yummy and tasty scones.

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Cherry Ice Cream

To beat the heat, try this yummy and tasty ice cream. I love to try different variations while making homemade ice creams and this happened to be one such success.

Try out and let me know how you liked it.

Ingredients

250 gms Cherry
2 - 3 tbsp. Water
1 cup Full cream milk powder (Everyday milk powder or Amulya)
1 1/2 cup Milk (at room temperature)
1/3 cup Sugar
1 and 1/2 cup Fresh cream (whipped)
1 tsp Vanilla extract
 

 Method

• Blend cherries along with water, in a mixer and strain it through a strainer. Add very little water.
• Keep the strained cherry juice aside.
• In a mixie jar, put milk powder, milk, sugar and vanilla essence. Blend it till the sugar is dissolved.
• Whip the cream nicely and add this to the mixie jar. Add the cherry juice also. Blend it for 1 to 2 minutes.
• Pour this mixture in an ice cream tin or an air tight container. Keep this in the freezer for about 2 to 3 hrs. Every fridge has different levels for cooling. So keep checking.
• Before it is fully set, take the ice cream out and mix it thoroughly with an egg beater (preferably) or spoon.
• Again put it in the freezer. Continue the same process once again.
• After 3 to 4 hrs (again it depends on the fridge) when the ice cream is set, take out and serve with some cherries on top.

The store ice creams has a creamy texture. You can get this texture by mixing the ice cream in between the freezing process. So don't forget to mix in between. This makes a lot of difference to the ice cream.

 Note:

1. Adjust the sugar as per your taste as the cherries will be already sweet.

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Chocolate Brownie

Who doesn't know about chocolate brownies... Yummy, chocolatey and what not... And an Ice cream scoop on top of it.... mind-blowing, isn't it? I am sure, you won't ask for anything else... Sinful Indulgence at its peek ;)

I had tried out some brownie recipes, and many of them was a flop and some were too good (recipes I have already posted in my blog). Though I have tried out some egg less versions of chocolate brownie, this one is with eggs. So all vegetarian friends, don't worry, check out my egg less brownie recipes here. This is for all the non-vegetarian friends out there...This recipe is A-M-A-Z-I-N-G....

If you are looking for an excellent and no-fail recipe of Chocolate brownie, your search ends here.... Try out this recipe and you will love it for sure.

I got this recipe from Anna Austin (a cake decorator) and thanks a lot for her for sharing this yummy recipe.

Ingredients

150 gm Butter (unsalted)
185 gm Dark Chocolate
275 gm Brown sugar or white sugar (i used about 200 gms of white sugar)
3 Eggs
85 gm Maida/All purpose flour
40 gms Cocoa powder
1/2 cup Cashewnuts (optional)
50gms White chocolate (chopped)
50 gms Milk chocolate (chopped)


Method

• Melt dark chocolate and butter in the microwave. Keep this aside.
• Mix maida, cocoa powder and cashew nuts in a bowl and keep this aside.
• Beat eggs and sugar till light and fluffy using an electric beater.
• Add the melted chocolate+butter mixture into it.
• Fold the mixture using a spoon. Don't over mix.
• Add maida+cocoa powder+cashew nuts mixture little by little into the wet mixture. Mix only in one direction.
• Now add the chopped milk and white chocolates. Mix well.
• Pre-heat the oven at 180 degree Celsius.
• Pour the brownie batter into a prepared baking tin and bake for about 35 to 40 mins till the toothpick comes out with little crumbs.
• Once done, place it on a wire rack, till it is cooled down completely.
• Once cooled, cut it into square pieces and serve it along with a scoop of ice cream.
• Enjoy!!!

 

 

 

 

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Chewy Fudge Chocolate Brownie (Egg less)

As far as I know brownies are of two types: One is a cake like brownie and the other one is a fudgy chewy brownies.

Though I have tried out brownies with eggs, I wanted to try out an egg less brownie and was successful in making cake like brownie, but was unsuccessful in baking an egg less fudge brownie. I had tried out 3 different recipes and all were unsuccessful. I had almost lost hope that I could bake one. Every time, when I check other blogs or Internet, I would unknowingly end up searching for brownies... I knew I wouldn't get peace unless I get one successfully baked :)

That's how I landed on Munatycooking blog. I was mesmerised by the look of the egg less fudgy brownies in her blog and thought to give it a try and made my mind that this would be my last attempt on egg less brownie. Moreover my elder daughter's friend (who is a vegetarian) had come home for a sleepover. I wanted to give them a treat. So I choose to bake this. And Yea!!! it turned out super yummy and had the right texture and was fudgy-chewy.

If you keep these brownies in the fridge for 1 hour, you can have a neat cut through them. But I was not ready to wait that long. Was eager to know how it tasted... How impatient I am ;)

I would recommend these brownies to all who are looking for an egg less version. Try it out and mark my word, it tastes super excellent.

In Munatycooking blog, some people had commented that it had a slight taste of banana. But I didn't get the taste of banana's in my brownies. Try it out and let me know how you liked it.

Recipe source : Munaty Cooking

Ingredients

1 cup All Purpose flour/ Maida
1/2 cup Sugar
2 tbsp. Hot water
1 pinch Salt
1/2 cup Mashed Banana
3 tbsp. Butter
1/4 cup Dark Cooking Chocolate (chopped)
1 tsp Vanilla essence
1/4 tsp Baking soda
3/4 tsp Baking powder


Method

Sieve maida, salt, baking soda and baking powder. Keep this aside.

In a microwave safe bowl, melt dark chocolate and then add the butter. Mix well and make sure to remove all the lumps. Keep aside.

In a bowl, mix sugar (I powdered the sugar), mashed banana, hot water, vanilla essence and the melted chocolate + butter mixture. Mix well using a electric beater or a wooden spoon.

Pre-heat oven in convection mode at 180 degree Celsius.

Prepare the cake tin by lining with a butter paper. Keep this aside.

Into this wet mixture, add the sieved maida mixture. Mix well using a wooden spoon until just combined. Don't over mix. The batter will be slightly thick than the usual cake batter.

Pour the brownie batter into the prepared tin and spread using the spoon. Tap the tin gently to remove any air bubbles trapped in it.

Place the cake tin in the preheated oven at 180 degree Celsius for 25 minutes or until the tooth pick inserted comes out with little crumbs on it.

Once done, keep it on a wire rack to cool. When cooled, take off from the cake tin and serve it with ice cream or sprinkle little powdered sugar on top. You can even drizzle chocolate sauce on top.

Enjoy!!!


Note:

1. Before cutting these brownies, you can keep it in the refrigerator for an hour.
2. You can use milk chocolate instead of dark chocolate.
3. I powdered the sugar after measuring. You can even add the granulated sugar instead.

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Vettu Cake | Fried Tea Cake

When I was young, I used to enjoy these yummy small cakes from the bakeries in Kerala. I have not seen it in any other place other than in Kerala. If you have seen it in any other place, please do tell me :)

By the time I am posting this recipe, I have made these cakes two times. It's so yummy and melt in mouth that you cant stop by eating just one ;) If you would like, you can add very less sugar while mixing the ingredients and dust with the powdered sugar as per your taste. I did that when I made these cakes the second time. I would suggest you to try it out at least once.... you will keep on trying it again and again ;) These cakes absorb very little oil or you can say... no oil. Try it out, friends....

Its so easy to make and a very yummy treat to surprise your guests within no time. Mix it and fry....you are ready with some yummy cake...isn't it so simple...You can either dust it with powdered sugar or drizzle some chocolate sauce on top...mmm.... yummy....Try it out and Enjoy!!!


A closer look....

Ingredients

1 cup Maida/All purpose flour
1 Egg
1/2 cup sugar (powdered)
1/4 tsp Baking Soda
1/4 tsp Cardamom powder
Oil for deep frying


Method

• In a bowl, add egg and sugar. Mix well using a wooden spoon until combined.
• Now add cardamom powder, baking soda and maida. Mix well and knead it into a smooth dough. If the dough is very sticky, add little maida. Keep aside for 5 minutes.
• Roll the dough into a large rectangular log. Cut it into 1 inch thick slices and put a criss-cross cut on each slice making sure not to separate the slice.
• Heat oil in a deep non stick pan. When the oil is medium hot, put the slices in it. Deep fry till it changes into golden brown colour.
• Transfer them onto a tissue paper and serve them by sprinkling little powdered sugar on top.

Note:

1. Make sure that the oil is not too hot, or else the inside of the vettu cake will not be cooked and the outside will change its colour soon.

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Chocolate Eclairs

... A Very Happy New Year to all my friends.....

I was longing to make this chocolate eclairs for a long time, but some how I always missed it. This time, I thought there is no better reason than enjoying these cute little eclairs on this new year than anything else. So staring my new year with this yummy and chocolatey treat for all of you... Enjoy!!!

This is not that difficult as you might think on reading the recipe. Its really simple. Actually, pastry cream is used as a filling for these eclairs. But I found it bit time consuming, so tried out using a simple whipped cream filling and take my word, it tasted awesome. My kids were totally enjoying them and it was cute to hear my little daughter saying on each bite... "Yummy, Awesome" (these words she learned from her sister) :)

My new year has started with big hugs and kisses from my daughters... What more should I get, other than the happiness of my family on this new year day!!!

Try this out friends, and let me know how you liked it.

Recipe Source :  Joy of Baking

Ingredients

For Choux pastry

1/2 cup Water
4 tbsp or 57 gms Butter
1/2 cup Maida/All purpose flour
1/2 tsp Sugar
1/4 tsp Salt
2 Eggs (beaten)

For whipped cream filling

1 cup Whipped cream
3 - 4 tbsp. Sugar
1 tsp Vanilla essence

Using an electric beater, whip up the cream by adding sugar and vanilla essence to it, till it comes to stiff peaks. Keep this aside.

For Chocolate Glaze

55 gms Dark chocolate (finely chopped or grated)
60 ml Fresh cream
1 1/2 tsp Honey (optional)

Heat fresh cream till it starts to bubble. Pour it on the dark chocolate and let it stand for a minute. Gently, whisk it till it becomes a smooth ganache. Add honey to it and mix again. Keep this aside.


Method

• Pour the water in a deep pan. Add butter and place it on low flame till the butter is nicely melted and the water has started to boil. Don't let the water evaporate, ie. when the butter is melted take it off from the heat.
• Mix maida, sugar and salt in a bowl. Add this mixture into the melted butter and water mixture. Mix well till everything is nicely incorporated and no lumps are formed.
• Put it back on low flame and keep stirring for about 1 - 2 minutes or till it becomes a smooth dough and it comes away from the pan.
• Once done, take off from the heat and keep aside to cool a bit.
• In the mean time, beat eggs in a bowl.
• Add beaten egg little by little into the prepared dough and keep stirring either using a wooden spoon or an electric beater, till you get a smooth thick paste. (You may not require the whole beaten egg, so add it little by little. When you see that the paste stays on the spoon or the beater and then drops as dollops, then it is the right consistency we are looking for)
• Put this paste in a pastry bag with a big round nozzle or if you don't have a nozzle, just cut the tip of the pastry bag to get a slightly big hole.
• Preheat the oven to 200 degree Celsius.
• Place a butter paper on the baking tray. Squeeze the prepared paste through the pastry bag on the butter paper in any shape you like. (I squeezed in long lines ie. 8 1/2 cm long and in round shape)
• Brush the squeezed paste with egg wash (optional, I did not do this). This will give you a nice brown colour.
• Place the baking tray in the preheated oven at 200 degree Celsius for 15 minutes and then change the temperature to 180 degree Celsius for about 20 - 25 minutes till it becomes nice golden brown colour.
• Once done, take off from the oven and let it cool down completely.
• Cut each one of the choux pastry into half horizontally or lengthwise. Spoon a little bit of the whipped cream filling in one of the piece and close it with the other half. Do the same procedure with the rest of the choux pastries.
• Pour little chocolate glaze on top of each chocolate eclairs and decorate with some sprinklers.
• Enjoy either right away or keep in the fridge for 1/2 an hour and then enjoy!!!

Note:

1. By baking the choux pastry in high temperature first, will help it to rise a bit and form a crust and by decreasing the temperature, helps it to become dry and cooked from inside.
2. Usually, the chocolate eclairs are filled with a pastry cream. But I used a simple and easy whipped cream as the filling.

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Chocolate Banana Rolls

Merry Christmas

 

This is a simple and yummy dessert which can be prepared in a jiffy. They are crispy on outside with soft and gooey inside. I served it along with some vanilla ice cream scoops and it was a nice combination.

Try this out in this Christmas and let me know how you liked it.

Ingredients

10 Spring Roll sheets
2 Banana (sliced into small pieces)
Ice Cream of your choice (as required)
1 Cadbury's Dairy Milk
Maida/All purpose flour paste (mix 1 tbsp. maida with little water)


Method

• Take a spring roll sheet and place some slices of banana and chocolate in the center. Wrap the spring roll tightly into a roll and seal all the edges with the maida paste. Do the same procedure with the rest of the spring roll sheets.
• All the sides should be sealed nicely.
• When the oil is hot, slide each roll into it and fry till it become golden colour.
• Once done, transfer them onto a tissue paper or kitchen towel.
• Serve it with scoops of ice cream of your choice.

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