We Can’t imagine New Year without the desserts? Good for you we got someone to put together recipes for these easy-to-make New Year desserts for your annual blowout!
1. New year Yule Log
Prepare the Chocolate sponge (Sheet Cake): Use a square mould
- All-purpose flour – 1cup
- Cocoa powder – 1/3cup
- Baking powder – 1tsp
- Ener-G Egg Replacer powder – 1/2 cup
- Water – 1 cup
- Sugar – 2/3 cup
- Vanilla extract – 1 tsp
- Butter – 1/2tsp (to grease the pan)
- Pre-heat oven to 150C.(Note that since we are baking a thin layer cake, the temperature for this sheet cake is low as compared wake batter into it.
- Spread the batter evenly with a spatula and gently tap the pan on the counter a few times so that a thin layer spreads evenly throughout the pan.
- Bake at 150C for 20-25mins until a toothpick inserted in the middle comes out clean. You can see the spongy, neat, sheet cake in the below picture.
- Let the cake cool down. To flip the cake, place another cake board or anything flat like a parchment paper on the pan so that it covers the pan completely. Now, flip the pan gently.
2. Amaranthus Granola with Lemon Yogurt, Berries and Marigold Recipe
- 1 Cup Popped Amaranthus (cholai)
- 1/2 Cups Oats
- 100 Gram Almonds, chopped
- 1/4 tsp Cinnamon Powder
- 80 Gram Sunflower Seeds
- 60 Gram Sesame Seeds
- 175 Gram Honey
- 45 Gram Brown Sugar
- 3 Gram Salt
- 20 Ml Olive Oil
- 1 Nos Lemon rind, grated
- 2 Cups Plain Yogurt (whipped with lemon rind)
- 150 Gram Blueberries
3. Gingerbread Cookies
- 145g unsalted butter, softened to room temperature
- 150g packed light or dark brown sugar
- 200g molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 400g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for two full minutes.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
- Preheat oven to 180C. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Remove 1 disc of chilled cookie dough from the refrigerator. flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
- Bake cookies for about 9-10 minutes.
- Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.