Here comes cakes and cookies-level 2 recipes. Let me know if I missed out any entry. The last part will be posted next week. Keep you entries coming for Cooking Basics Event!
Madeleines-- Cookie or Petite Cakes?
Adding Zest to your Cooking
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1. First, melt the butter and allow it to cool while you make the batter.
2. In a small bowl place the flour, baking powder and salt and whisk until well blended.
3. In the bowl beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
4. Sift a small amount of flour over the egg mixture and, using a spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes until slightly firm.
6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Grease the madeleines pans. (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
8. Bake the madeleines for 10-12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Eggless Chocolate Indulgence Layer Cake
Self Raising Flour:2 Cups
Baking Powder: 1 Tsp
Baking Soda: 2 Tsp
Unsweetened cocopowder : 3/4th Cup
Granulated White Sugar : 1.5 Cups
Low fat Vegetable Oil for lighter baking : 1 Cups
Hot Coffee Decoration : 1 Cup
Milk: 1 Cup
Vanila Extract : 1 Tsp
Low fat stirred yogurt: 1 Cup
Ganache Frosting :
Butter :2 Tsp
Chopped Dark Chocolate : 80gm
Chopped Milk Chocolate : 100gm
Creme fraiche or ( Heavy Cream) : 300ml
Vanilla essence : 2 Tsp
Royal Icing Sugar ( Silver Spoon Brand) : 200gm
* Hot Coffee Decoration: Mix 1 tsp of Dogwe Egbert Instant coffee with 1cup of Boiling Water .
* Yogurt Mix : Mix every 3 table spoon of stirred yogurt with 1 table spoon of water.
Method for any cake preparation is the same..Preheat the oven . Mix all the dry ingredients & wet ingredients separately. Prepare a well and incorporate the wet ingredients slowly into the dry and blend well.We follow just the same process here too.
* Preheat the oven to 220 C . In a large mixing bowl , mix Self Raising Flour , Baking Powder , Baking Soda & Granulated Sugar . Swift them well with a spatula and make a well kind in the center.
* Add the butter at room temperature , Hot coffee mix , Milk , Vanilla essence & stirred yogurt one by one with regular mixing after each incorporation.
* Using an hand blender , wisk the mix for about 1-2 minutes until all the lumps are gradually gone.
* Grease the Cake tin with a lil butter and dust a bit of coco powder all around. Pour the cake mix in the tin upto 3/4th and place it in the oven. Remaining mix could be poured into a muffins mould.
* Bake for nearly 1h -1.10h until a wooden skewer inserted comes out neat. (My cake wasnt done in 30 minutes like most recipes said.) Let it rest in the wire rack for a while( about 30 minutes) until the cake cools.This is a highly impatient period when we cant wait to see out results of our efforts.
For Frosting :
* Heat the sauce pan filled upto 3/4 full of water in a medium flame and place another vessel over it.
* Add 2 tsp of butter and once it begins to melt , add the broken chocolate pieces in batches and keep stiring until they all melt. Incorporate Creme fraiche and a couple of drops of vanilla essence and keep stiring for 30 seconds. Include the icing sugar and stir for another 2-3 minutes.
* Keep this indulgent frosting aside for 30 minutes (room temperature) until it cools a bit and starts holding itself.
* Carefully turn the cake upside down from the baking tin and place it in a large plate. Since I didnt use 2 separate cake tins , I had to carefully slice it horizontally with a large knife and keep it aside in another large plate. This gives us 2 layers. We will need aditional flat spatula's to move and lift the cake coz there is a tendancy to break.This procedure requires FRAGILE handling.
* Now over one of the cake layers , spread the frosting with a knife and allow it to flow in the sides.
* Gently and carefully place the second layer over the first . Pour the frosting all over the cake and gently spread over the top and sides.
* I didnt have any decoration... Wasnt prepared with it.. SO used Dark Chocolate chips to do the decoration bit.. and my Indulgence chocolate cake was ready to be served.
* Allow the cake to cool and settle and serve after an hour or the next day.
Orange - 1
Unsalted Butter - 1 cup
Sugar - 2 cup
AP Flour - 2 cup
Egg - 5 large
Pomegranate Seed 1/4 cup
Sugar - 1 tbsp
Vanilla extract - 1/2 tsp
Whipping Cream - 1 cup
POM Juice - 1 Cup
1. Position rack in the center of oven and preheat oven at 350 F.
2. Grease two 9 inch round cake pans dust with flour, tapping out the excess set aside.
3. Prepare Shortcake :
3.1. From Orange grate 2 tbsp peel and 3 tbsp juice.
3.2. With electric mixer on medim high speed beat butter until pale yellow.
3.3. Add sugar and beat until light and fluffy.
3.4. Reduce speed to low,add flour and mix until just blended.
3.5. Add orange peel,juice and one egg at a time,beat well after each addition.
3.6. Divide the batter into equal portion into the prepared pans.
3.7. Bake 25 min or until toothpick inserted in the center comes out clean.
3.8. Cool cakes in pans on wire rack for 20 min.
3.9 Invert layer onto racks ,carefully peel off the wax paper and cool completely.
Cherry almond Cake
160g castor sugar
3 large eggs
1 tsp vanilla essence
50g ground almonds
320g self raising flour
150-200gm glazed cherries,halve
30g almond flakes
Grease a loaf tin and line with non stick paper.Preheat oven to 180C.
Combine all the ingredients except cherries and almond flakes in a mixing bowl.Usin g a beater,beat at medium speed until ingredients well combined.Stir in halve cherries and pour on the baking pan.Sprinkle with almond flakes.Bake for 40 to 50mins or until cake is done.Dust with icing sugar if desired.
Walnut 'n Chocolate Chip Cake
Powdered sugar - 1 cup
All purpose flour - 1 cup
Baking Powder - 1 tsp.
Unsalted Butter - 1 cup, softened
Vanilla Essence - 1 tbsp.
Ground Cinnamon - 1/2 tsp.
Milk - 1/2 cup
Chopped Walnuts - 1 cup
Chocolate Chips - 1 cup
Sift flour with baking powder and keep aside.
Beat eggs and sugar nicely till the eggs look fluffy. Add vanilla essence and ground cinnamon.
Add butter to the egg-sugar mixture and mix well.
Gradually fold in flour till all the flour is used. Add milk to get a soft dropping consistency.
Fold in nuts & chocolate chips.
Grease the baking dish and pour the batter in it.
Preheat oven to 190°C and bake for 35-40 minutes.
Let it cool before removing from the baking dish.
Dates Prunes and walnut bread
1/2 cup walnuts
1 cup chopped and pitted dates
1 cup chopped and pitted prunes
1 cup boiling water
1 tsp baking soda
2 cups All purpose flour
1/2 cup light brown sugar
11/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnomon powder ( I used 1 tsp)
1 tsp vanilla extract
1/2 cup cold butter
Add the dates and prunes to 1 cup of boiling water, along with baking soda and allow it to cool(at least 1 hr)
Preheat Oven to 180C. Grease and prepare a bread loaf tin for baking.
Pour the mixture to the greased bread tin and bake in the preheated oven for 50 - 60 minutes.
French King Cake
Priya's Easy N Tasty Recipes
1cup Almond powder
1/4tsp Almond essence
1/4cup Butter (room temperature)
1no Yellow egg yolk
Beat the butter, sugar together in a bowl until they turns soft, add the eggs one by one and finally add the almond powder & almond essence, mix everything well and keep the bowl in fridge for half an hour..Preheat the oven to 400F, line a baking tray with a baking sheet, add the milk to the yellow egg yolk and beat well...place a puff pastry sheet ,brush the edges of the pastry sheet with the egg-milk mixture..pour the already prepared almond mixture over the pastry sheet and spread them evenly, don't spread over the brushed egg mixture...place the another pastry sheet over and give a press over the edges,so that they get well stick...
Make a small hole in the middle of the pastry sheet and with a knife make some lines over the pastry sheet as ur desire, brush now the pastry sheet with the remaining egg-milk mixture and bake in middle rack of the oven for 20-25minutes or until they turned brown..
All purpose Flour : 2 cups
White Sugar : 1 cup
Butter, softened : 1/2 cup
Baking powder : 2 Tsp
Salt : 1/2 Tsp
Vanilla Extract : 1 Tsp
Milk : 1 Cup
Roasted Cashew & almond bits-handful
Unsweetened Cocoa Powder : 2 Tbsp
Pre-heat oven to 350 degrees.Grease and flour the cake tin.Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth.Add roasted nuts and mix.Reserve 3/4 cup batter; pour the remaining into pan.Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect .Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Chunky Apple Cake With Cream Cheese Frosting
My Culinary World
1(8-ounce)package cream cheese(softened)
3Tbsp. Butter or margarine(softened)
1&1/2cups powdered sugar
Ingredients for Cake:
12cups all-purpose flour
4 granny Smith apples(peeled and sliced)
1 cup chopped walnuts(toasted)
Preparation of Frosting:
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
Cake Preparation :
Stir together first 4 ingredients in a large bowl until blend. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple and 1cup walnuts. Spread into a greased 13-x9’’ pan.Bake at 350F for 45min., or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with cream cheese frosting; sprinkle with walnuts, if desired.
Eggless Fruit Cake
Powdered sugar – ½ cup
Butter – ¼ cup
Baking soda – 1 tbsp
Dates – 5 - 10 pieces (cut into small pieces)
Mixed Tutty fruity – ½ cup
Milk – ½ cup
Salt – 1 pinch
Butter – 1 tbsp
Maida flour – 1 tbsp
Preparation of Mixture:
1. Sieve maida, salt, baking soda and then keep it aside.
2. Take a bowl, add powdered sugar and butter and beat well for 5 mins with a blender or with a spatula by hand for 7-10 mins.
3. After it is mixed well, add the sieved flour mixture and mix it to form dough.
4. Once it is mixed, add milk little by little to the mixture and mix it till it becomes like a thick paste.
Beat the mixture well for 2 mins.
5. Now add the dates pieces and tutty fruity to it and beat for another 2 mins.
Preparation of cake in pressure cooker:
1. Take aluminum or a stainless steel vessel. Grease it with butter and just spread the flour over it.
2. Now pour water in a pressure cooker and heat it in high flame for 2 mins.
3. Pour the mixture in to the greased vessel. Do not place the greased vessel directly into the cooker. Take a small bowl with little water in it and place it in the cooker. Now keep the greased vessel above the small bowl and close the pressure cooker without the whistle. Do not close the greased vessel.
4. Now reduce the flame to low and leave it to cook for 35 – 40 mins.
5. After 40 mins remove from flame and allow it to cool for few mins, then just invert the vessel so that the cake come out in a proper shape. Decorate it as you wish.
After 30 mins open the pressure cooker lid and check whether the cake is cooked. You can do that by inserting a thin stick to it. When you take out, there shouldn’t be any sticky paste.
Make sure it is not overcooked. 35 mins is perfect. If you feel it needs some more time keep it for 40 mins.
If you have a hot plate, after you heat the cooker in full flame reduce the flame to 4 or 3 and leave the cake to cook for 30 – 35 mins.
Mexican Wedding Cookies
2 cups confectioners' sugar
2 cups all purpose flour
1 tsp vanilla extract
1 tsp almond extract
1/4 tsp salt
1 cup Pecans ( about 3 3/4 oz)
* Preheat the oven to 350F
* Line two baking sheets with parchment paper
* Pulse the pecan halves and a 1/4 cup sugar in a food processor or a blender.
* Combine the nut mixture, flour and salt
* Ina separate bow, beat butter, and 3/4 cup sugar on medium speed until light and fluffy
* Stir in vanilla and almond extracts
* Add the flour mixture and beat on low speed until well combined
* Roll the dough into 3/4 inch balls
* Place them in the baking sheets about a couple of inches apart
* Bake them until the cookies are pale about 12 min
* Let the cookies cool completely before vanishing them away!
All purpose flour: 1 cup
Unsalted butter : 1/2 cup or 1 stick
Sugar: 1 cup
Vanilla essence: 1 teaspoon
Cocoa powder: 1 tablespoon
Baking powder: 1 teaspoon
Milk: 1/4 cup
Beat the butter and sugar until smooth. Add eggs one by one and beat well until ivory. Add milk, vanilla essence and beat well. Meanwhile sieve the all purpose flour and baking powder well. Slowly add the flour in small portions and mix well into a very smooth batter. Butter a baking dish and pour 3/4 of the batter into this dish. Add cocoa powder to the remaining batter and mix well.
Now gently pour the cocoa batter and make swirls to give the marble effect.
Fig Kuchen or Crumble
7-8 fresh figs washed, de-stemmed and quartered
2 cups All purpose flour
2tsps. baking powder
1/4 tsp. salt
1 cup sugar ground with 1/2 a vanilla stick (is it bad to grind up the stick? I do not know!)
1/2 cup canned coconut milk + 1/4 cup if needed
1/2 cup sunflower oil or any other oil
for the crumble topping :
1/2 cup APF + 2 tbsp sugar + 1 tbsp oil
Put the flour, baking powder, salt and ground sugar in an airtight container twice in volume and shake up well to aerate the flour and mix up everything. Empty the flour mix in a mixing bowl.
Blend the oil and half of the coconut milk together in a mixer till it forms a thick yolky cream.
Pour this in the dry mixture and mix well with a wooden ladle in a cut and fold pattern.
If needed add the rest of the coconut milk (a tbsp. at a time) till the dough moves from a crumbly texture to a soft batter (not pourable but one that will fall in a single plop).
Pour this into the prepared tin and with wet fingers spread it evenly.
Arrange the figs pressing them a little.
Optional: Mix the crumble ingredients together with your fingertips till they just gather when held and break when left, into breadcrumbs.
Sprinkle this evenly on top of the cake.
Bake in pre-heated oven for 40-50minutes till golden on the sides and lightly brown on the top. The scent of figs are sure to pervade your rooms to let you know they are done!
Cool completely before cutting to wedges.
White chocolate,Orange and multi nuts cookies
Joy Of Cooking
•1 1/2 cup AP flour
•White chocolate flakes(grated from the bar)
•Small piece white chocolate
•1tbsp Orange zest
•2 tbsp caster sugar
•5 tbsp Oil or Butter-she used oil
•1/2 tsp Baking powder
•1/2 cup single cream
•2-3 tbsp grounded nuts(almonds, walnuts and pecan nuts)
Rub the flour, sugar, baking powder, chocolate flakes and zest till they turn into fine crumbs.
Mix it oil and cream. Fold in quickly till everything comes together like a soft dough.
Cover with the clingfilm and leave to rest.
Preheat the oven to Gas mark 4. Make a small ball of the dough and place them on a baking tray. Flatten the balls with placing a chocolate chip on them.
Bake the cookies about 25 minutes or till golden.
Transfer the cookies on rack to cool.
Chocolate chip shortbread cookies
2. Boiling water - 1 tablespoon (I skipped this)
3. Unsalted butter - 2 sticks (8 ounces) (at room temperature)
4. Confectioners’ sugar - 2/3 cup
5. Pure vanilla extract - 1/2 teaspoon
6. All-purpose flour - 2 cups
7. 4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
8. Confectioners’ sugar, for dusting (optional - I did not use this)
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.
Orange sable cookies and Pistachio-ginger melbas
Orange sable cookies
1 1/4 cups slivered almonds
1 cup confectioners' sugar
6 tbsp crisco and 6 tbsp unsalted butter
3 tbsp finely grated orange zest (2 to 3 oranges)
1 tsp clove powder
1/2 tsp freshly grated nutmeg
1 large egg
1 tbsp freshly squeezed orange juice
1 1/2 cups all-purpose flour
1 cup sanding or granulated sugar, for rolling
1 1/2 cups all- purpose flour
1/4 tsp fine salt
1 cup sugar
1 tbsp packed grated lemon zest
2 tsp grated orange zest
4 large eggs
1 cup whole raw pistachios
1/2 cup chopped crystalline ginger
Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
Beat the butter and zest on medium speed until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool.
Preheat to 350°F. Grease a 9 by 5 inch loaf pan with Pam for baking with flour.
Whisk the flour and salt together in a bowl.
In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios and ginger. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
Wrap the loaf in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 300°F.
Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)
Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter(room temp)
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla essence
1 tbsp maraschino cherry juice
1/2 cup chopped pecans or walnuts
1 cup corn flakes, crushed
15 to 30 maraschino cherries, halved, blotted dry
Line a baking tray with wax paper. Grease the paper lightly and keep aside.
Mix together the flour, baking powder, baking soda and salt. Set aside.
In large bowl cream together the butter and sugar until fluffy; add eggs,vanilla essence,cherry juice and blend well.
Stir in flour mixture until just mixed. Fold in the chopped nuts. If needed refridgerate for about half an hour.
Preheat oven to 350 degree F or 175 degree C.
Crush the cornflakes and place them in a bowl.
Roll the dough into small balls with your hands and roll them in the crushed cornflakes. Place them on the baking tray 2 inches apart.
Cut the maraschino cherries into quarters and place a couple on the top of each cookie and press it down lightly.
Bake for 10 to 12 minutes or until nicely browned. Cool completely and store in an airtight container.
Apricot Orange Cookies
* 1/2 cup butter
* 1/4 cup powdered sugar
* 1/4 tsp baking powder
* 1/4 tsp soda-bi-carb (I skipped this and put more baking powder)
* 2 tbsp dried chopped apricots (
* 1 1/2 tbsp chopped nuts
* 2 tbsp orange flavored drink mix (I used Kissan sqaush)
* 1/3 cup milk
* 1/2 tsp butter for greasing
* Combine all the ingredients together in a bowl and whisk to get a soft dough
* Mould into medium sized balls, flatten and make a cross sign on the top with a knifefri
* Bake in a pre-heated oven at 160 C for 20 minutes or till the cookies are golden brown in colour
* Enjoy warm or eat after cooling
* Can be stored for a long time only if they last
In my passionate world.....:)
Wheat flour(atta) - 1/2 cup
Pepper powder - 1/2 tbsp
Cumin seeds - 1 tbsp
Baking soda - a pinch
Salt - to taste
Oil - 3 tbsp
Milk - as reqd to knead to a stiff dough (I used 1/4 cup)
1.In a bowl, mix the flour, baking soda, sugar, salt and oil. Add the milk and knead to a stiff dough till its not sticky.
2.Roll the dough to about 2mms thick, but this didnt work out for me as I cudnt roll it evenly so what I did was to press it in the roti maker, this way it was easy and quick!
3.Using a cookie cutter cut into round shapes, I used a lid to cut it. Now bring together the remaining scrapings, roll out again and repeat the process till the entire dough gets over.
4. Pre heat the oven at 180 deg C for 10mins. Grease the baking tray, arrange the cookies and place the tray in the center of the preheated oven and bake for 20mins.
NOTE:The actual recipe says 20-25 mins but mine got baked in 20mins so keep an eye after 20mins.
5.Remove the cookies from the oven, allow it to cool and then store them in air tight containers.
They were crispy and little crunchy......The pepper & cumin flavour compliments each other well, making it perfect to munch during tea time!
Chocolate Chip Cookies
Queen of my Kitchen
1.5 tbsp canola oil
1/2 c. brown sugar
1 tsp vanilla extract
3/4 c. oat flour
1/2 tsp baking soda
1/2 tsp salt
1/8 th tsp cardamon pwd
1 cup rolled oats
3/4 c. chocolate chips
- Preheat oven to 375F. Coat a large baking sheet with cooking spray.
- Mix the brown sugar with 1/4 c. water and bring to a boil. Take off heat.
- Add the walnuts, oil and vanilla extract to this. Blend till smooth.
- In a separate bowl, mix the oat flour, baking soda, salt and cardamon pwd. Stir this flour mix into the walnut mix.
- Then add the rolled oats and chocolate chips to the mix.
- Shape the dough into about 15 2 inch balls. Lay them on the baking sheet. Flatten the cookies with the bottom of a drinking glass dipped in water.
- Bake 10 -12 minutes till they begin to brown. Cool 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Double Chocolate Chip Cookies
Cocoa powder - 2/3 cup
Baking Soda - 1 tsp
Salt - 1/4 tsp
Butter - 1 cup (softened)
Sugar - 3/4 cup
Brown Sugar - 2/3 cup(packed)
Pure Vanilla extract - 1 tsp
Eggs - 2 nos, large size (for the vegans, replace with 1 teaspoon of baking soda along with 1 tablespoon of white/apple-cider vinegar, for each egg to be replaced)
Dark Chocolate chips - 2 cups
Pre-heat oven to 180 C (350F).
Sieve the flour, cocoa, baking soda and salt together about 2-3 times to ensure even mixing. Set aside.
Beat butter, sugar, brown sugar and vanilla extract till it forms a peak consistency (The mixture should form peaks on the top surface).
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the sieved flour mixture.
Stir in the chocolate chips with a spatula.
Using your hands, make small portions of the dough and form small balls.
Slightly flatten them with your palms and place them on the cookie sheet/tray, leaving at least 2 inches gap between the cookies.
Bake for 11 minutess or until the centers are set. Cool on the baking sheet for 2 mins, then remove to cool completely on wire racks.
Enjoy the heavenly treat with a nice, hot cuppa in the evening, or just with a glass of chilled milk to go along with your breakfast...you know, like I call it that 'Chocoholic Bliss'!! ;)
Traditional Fruit Cake
The Footloose Chef
Chopped dry fruits and nuts - 3 cups (I used dates, apricots, golden raisins, jumbo raisins, walnuts, cashewnuts, prunes)
Orange peel - 1 medium sized orange's rind with the white pith scraped out (cut into small pieces)
Rum (use any spirit you have at hand) - 2 cups
Self raising flour - 2 cups
Whole wheat flour -1 cup
Almond meal - 1 cup (1/2 cup of almonds powdered in a coffee grinder or mixie jar)
Baking powder - 1 teaspoon
Packed soft, dark brown sugar - 1 cup
Unsalted butter - 1/2 cup (about 100gms)
Canola oil - 3/4 cup
Egg whites - 5
Powdered mix spices (cardamoms,nutmeg, cloves, cinnamon) - 1 teaspoon
Vanilla essence - 1/2 teaspoon
Warm water - 1 cup
Whisky - 1/2 cup (for the final drizzle)
Put all Set I ingredients together in a skillet and toss till warm, and an aroma emanates. Close lid and let stand overnight. In the morning, I placed this in the fridge and let stand for another 10 hrs or so. Bring to room temperature before using in the cake.
Sift the flours and baking powder together for even mixing. Toss in the almond meal into the fruit mixture and mix well. Add the flour bit by bit and mix well.
Beat the sugar, butter, and oil together till frothy ( i used an electric hand blender). Add the egg whites and whisk again till soft (the more the merrier). Add the spice powder and vanilla essence. Pour in a cup of warm water. Add the flour and fruit mixture and blend in taking care that no lumps are formed (add in a little by little).
Pour into a cake tin double lined (2 layers) with baking parchment. Preheat the oven at 250° for 15 minutes. Place the cake tin inside and bake at 150° for 1 hour and 5 minutes. Remove from oven and gently ease in a skewer to check if done. Make tiny skewer holes throughout the body of the cake and drizzle in whisky (or any other spirit). Wrap with aluminium foil and allow to mature for about 10 hours.
PS: Don't worry if the cake that comes out of the oven seems very dry (it will be). That liberal splashing in of whisky and allowing the cake to mellow will make it soft.