Food and Nutrition

Dessert Dreams

Ankita A Talwar
All age groups

Created by Ankita A Talwar
Updated on Apr 17, 2014

Dessert Dreams

Happy Easter to all our parents! It is time to celebrate and have fun with your family and children. And to help you make it special for them, we get you three dessert recipes that are oh-so-totally delicious. Read up and get your chef’s apron on.










1 ½ cup wholewheat flour (you can also use 1 cup wholewheat flour and ½ cup refined flour)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup butter+2 tbsp
1 ripe, mashed banana
½ cup sugar (or adjust to taste)
1 tbsp honey
2 egg yolk
1 tsp vanilla essence
1) Sift flour, baking powder, baking soda, and salt three times.
2) Beat butter, bananas, sugar, egg yolks, and vanilla essence till the sugar melts.
3) Fold in both. Do not beat but fold. This ensures no air escapes from the batter and the muffins turn out nice and light.
4) If it is too thick, add a couple of spoons of milk.
5) Put the batter in greased muffin molds, only ¾ full giving the muffins space to rise.
6) Bake in a preheated oven at 190 C for 15-20 minutes or till a skewer inserted in the centre comes out clean.
7) If using a convection microwave, crank up the temperature in the last few minutes for browning.
8) Let cool.



¾ cup wholewheat atta
¾ tsp baking soda or ENO
¾ cup powdered sugar
½ cup butter
1 small egg
1 tsp vanilla essence
½ cup chocolate chips, chocolate broken into large pieces
1) Mix all the ingredients together and knead into a crumbly dough. Apply some oil on your hands to grease them.
2) Divide into small balls and flatten roughly between palms. Place on a greased baking tray.
3) Keep each cookie atleast 3 inches apart as they tend to double or treble their size.
4) Put into a preheated oven at 180 C for 10 minutes or till a skewer inserted comes out clean.
5) When still hot, press down some more chocolate chips on the surface to make them look pretty.
6) Let cool and serve.

For Cases:
1/4 cup butter
2/3 cup water
1/8 tsp salt
2/3 cup refined flour (maida)
2 large eggs, lightly beaten
For Filling:
1 cup cream, chilled
1/4 cup sugar, powdered
1 tsp vanilla essence
For Chocolate Icing:
1 tbsp cocoa powder
1 tbsp water
1/ 2 cup icing (confectioner's) sugar
1 tsp butter
1 tsp vanilla essence
1) Place butter, water and salt in a saucepan and bring to a boil. As soon as it comes to a boil, add the flour, remove from heat and beat well till the mixture leaves the sides of the pan.
2) When cool enough to touch, beat in the eggs with an electric beater (a little at a time, if not using an electric beater), till the mixture is light and fluffy.
3) Rinse a plastic bag (or icing bag) with water. Fill the bag with the egg and flour mixture and snip a 3/4"-1" hole in one corner.
4) Take an un-greased baking tray and pipe out straight lines of about 3" length, spaced an inch part.
5) Bake in a pre-heated oven at 180 C for 30-40 minutes (they stop making a faint sizzling sound). Remove from oven and pierce on the side with a knife and leave to cool. They would sink if not pierced.
6) Whip cream, sugar, and vanilla together till thick enough to be piped out.
7) Mix icing ingredients together over low heat, till well blended and smooth.
8) When puff cases are cool, snip a cut into the top half, enough for an icing nozzle to be pushed in to fill the cream in.
9) Slit each cases half way verticlly, till just short of the edge, so they stay joined. Pipe the cream into the cases with an icing gun or polythene bag.
10) Coat the exposed part with the icing, and serve.

Recipe and Image Courtesy: Chocolate Eclairs: Hot Breads, Ludhiana

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