Saturday, 21 February 2015

Vanilla Cookies with Chunky Chocolate

 Hearty vanilla cookies loaded with chunks and chunks of chocolate bites, oh cookies you are so wonderful

I have been on cookies quest so how come the amazing vanilla cookies loaded with chocolate chunk could be missed. The best things about these cookies is their wonderful taste and texture, chewy yet soft. Couple of important things to remember, do not over mix the dough and chilling for at least 3 hours. It’s advised to use egg for the wonderful chewiness in cookies but I avoid it as much as I could and replace it with curd. Please try to use thick curd and not runny one. Have everything at room temperature before you start working on you cookies. I can keep writing about how wonderful these cookies look and taste, but like to leave you just there with the recipe, try yourself and let me know.

2 cup Flour

½ cup Granular Sugar

½ cup Brown Sugar

½ cup Butter

½ cup Curd

½ Teaspoon Baking Soda

½ Teaspoon Baking Powder

½ Teaspoon Vanilla Extract

1 Cup chopped dark chocolate

Cream the butter for 2mins until light and then add both the sugars. Beat till its light and pale in color. Add curd and vanilla extract and beat for another minute.

Shift the flour, baking soda and baking power together. Add the chopped chocolate chunks

Add this dry mixture in the wet mix small amount at a time and mix till the all of the flour mixture is incorporated. You will get a dough, which is quite easy to handle. If you find yours too sticky don’t worry and if its too hard you and sprinkle a tablespoon milk to loosen it up. Try not to over work the dough, you will not get the right texture
Bring the dough together by gently working on it and make a ball, wrap it with cling film and keep in the refrigerator for chilling for at least three hours

Pre-heat the oven at 180 Degree C

Take out the dough from refrigerator and make 11-12 dough balls. Line the baking tray with baking paper and place them slighting apart from each other

You might need to press the dough balls a bit to help them get the cookie shape sooner if the dough it too hard after chilling

Bake for 10-15 minutes until golden in color

Chocolate Cake Batter Cookies with Almonds

Chewy, fudgy and rich chocolate cookies loaded with Almond crunchy goodness.

The world of easy cookie recipe cant be any better than this. When you have the most easy recipe at your hand which would yield you the better than the best tasting cookies, you just cant be happier. I am a sucker of simple or rather I should confess “Simplest recipes”. Complex and elaborated recipes are for Chefs and Professional not for home bakers. We bake for taste, joy and above all love. Love for baking, love for the products, love for the entire home fill with the great aroma of baking and above all for people who gonna eat our dishes.

I have been a “Crazy Cookie Lady” lately. Whatever spared minutes and seconds I have got from my busy life, I spend it searching, surfing and reading cookie recipes. Chocolate, vanilla, whole wheat, coffee, fruit flavor based, crunchy, chewy or soft..there is no limit of variances. I came across cake batter cookies…Voila!! Well to tell you honestly it was not a new thing to me. Few cakes I made in my teens but more like cookies then cakes but I did not know at that time there could be such a thing like cake batter cookies.

This recipe is dedicated to all the people who think cookie baking is technical, go through the steps and you would be baking these lovely cookies even before you know it.

1 Pack Cake mix (I used Pillsbury’s chocolate cake mix)

½ cup refined oil (Canola, Sunflower anything will work)

1 Cup curd ( or 2 eggs)

1 Teaspoon Baking powder

1 Teaspoon Vanilla exract

1 Cup chopped Almond, take out 1/3 of this for decoration

Preheat oven to 180 °C.

Add all ingredients to a bowl and mix well. The mixture not be that wet and will take some efforts to get it all combine. Chill in the refrigerator for about 30 minutes.

Pour chopped almonds onto a plate.  Form dough into tablespoon-sized balls and roll in the almonds.

Line a tray with baking paper and place prepared dough balls on it giving enough space to expand.

Bake 10 minutes. Let cool on the sheet for another 10 -15 minutes after removing from the oven.  

You will not be able to resist these chewy and fudgy chocolaty bits.

Thursday, 19 February 2015

Vanilla and Coffee Cake

Soft like cloud cake with a comforting combination of Vanilla and Coffee

Let me begin by asking you, what’s opinion about simplicity? Hmmm!! Good question. If I turn the table and take the question myself, I would say “it depends”. It depends on time, context, occasion and mood. Sometimes an elaborated brunch does wonders but other time just a simple lunch is satisfying. But when it comes for breakfast I still like hearty, healthy and simple things. I have been exploring breads, muffins and cakes for breakfast. Coffee is an intriguing flavor to work with. I was very much exited to combine two wonderful flavor, Vanilla and Coffee, as I mind both together create a soothing sensation. Is there a thing like it, yes there it is. Try this recipe and you would now.

1/2 cup Unsalted Butter, softened to room temperature

1 cup Granulated Sugar

3 Eggs (use 1½ cup curd, if you don’t want to use egg)
1 Teaspoons Vanilla Extract

¼ Cup Vanilla Custard powder

1 Tablespoon Coffee powder

1½ cup Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1/2 Cup Milk

Preheat the oven to 180 °C. Line a 12 cup cupcake pan with cupcake liners

In a bowl beat the butter and sugar together with a handheld mixer whisker attachment on medium speed for 2-3 minutes until creamed and fluffy

Add eggs and vanilla and beat on medium speed until everything is combined, about 2 -3 minutes.  Set aside 1/3 of the mixture

In another bowl, mix together the flour, baking powder, and salt. Set aside 1/3 of dry mixture

Now add shifted Vanilla custard powder in the 2/3 portion of dry mixture

Add coffee powder to 2 table spoon of warm milk and dissolve properly

Slowly add the dry ingredients, Vanilla mixture to 2/3 portion of wet mixture and remaining 1/3 dry mixture to 1/3 wet ingredients plus coffee, in 3 additions and stirring by hand after each addition
Mix until just combined, do not over mix. This batter will be thick

Line a cake tin with baking paper. Now pour the vanilla cake batter in the pan followed by coffee batter on top. Tap the tin on a flat surface couple of times to release in trapped air
Bake for 35 minutes at 190 °C, or until a toothpick inserted in the center comes out clean