Tag: baking


Jan
2014

Whole Wheat Chocolate Chip Cookies ~ Eggfree & Vegan

categories: Baking, Cookies, Desserts, Summer

Whole Wheat Chocolate Chip Cookies2

A classic whole wheat chocolate chip cookie with a glass of milk! Match indeed made in heaven!

Imagine to be able to have a healthier version of the buttery classic. After receiving rave reviews about Inside Out Chocolate Chip M&M Cookies (Thank you all!), I decided to recreate them into a classic chocolate chip version. I used olive oil instead of butter this time around and skipped milk completely. The result was amazing. I am not claiming these cookies to be skinny or low-fat. They are still 120 calorie each (assuming you get exactly 30 cookies) but you won’t miss the evil fat here, trust me! Come on, olive oil is a good fat and so is whole wheat!

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Whole Wheat Chocolate Chip Cookies4

If you’re crispy cookie person then flatten the cookie dough a bit more as per your liking and let them bake for an extra minute or so. When baked thick and puffy, these cookies are soft and equally chocolicious. These cookies are also great as ice cream sandwiches. You won’t be able to stop at just one, I know you guys too well! ?

Enjoy & have a gorgeous weekend!

Eeeep… I am off to a road trip and shall share more once I am back! ?

Whole wheat Chocolate Chip Cookies ~ Eggfree & Vegan

Yields: Around 30 cookies | Prep time: 15 minutes | Chill time: 30-60 minutes | Bake time: 14-15 minutes
Ingredients:
  • 3 Tbsp flaxseed powder + 9 Tbsp water
  • 1/2 cup olive oil (coconut oil or unsalted butter can be substituted)
  • 1/2 cup brown sugar
  • 1/4 cup date syrup
  • 2 Tbsp vanilla extract
  • 2 + 1/2 cups whole wheat flour
  • 1/2 Tbsp baking powder
  • 1/2 tsp salt
  • 1 + 1/4 cup mix of dark & milk chocolate chips

Directions:

  1. In a small bowl, mix together flax seed powder and water. Set aside for 10 minutes.
  2. In a medium bowl, sift together whole wheat flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, whisk olive oil and sugar together til completely incorporated. Whisk in date syrup, vanilla extract and flax seed mixture.
  4. Stir in dry ingredients to the wet ingredients to form a dough. Fold in chocolate chips. Chill the dough in refrigerator for about 30 minutes to 1 hour.
  5. Preheat the oven to 160ºC/325ºF. Line the baking sheet with parchment paper. Take about 2 Tbsp of dough, form it into a ball between your palms and flatten them with fingers or a fork. The cookies won’t spread much while baking so flatten how much ever thickness you like. Bake them for 14-15 minutes. Let them cool on baking sheet for 5 minutes before transferring them on cooling rack to cool completely. The cookies will stay fresh for 1 week at room temperature stored in an airtight container.

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Jan
2014

Skinny Strawberry Chocolate Chip Muffins ~ Eggfree

categories: Baking, Breakfast, Cupcakes & Muffins
Skinny Strawberry Chocolate Chip Muffins1
Skinny breakfast for your honey on Valentine’s day coming right up! It has lots of strawberries and just the right amount of dark chocolate… Match made in heaven! Indulgent yet skinny. Celebratory yet healthy. Befitting, don’t you think?
While posting these Skinny Muffins last week, I realized that I have few recipes posted here and wanted to set that right. Now that this sappy, lovey-dovey day is just round the corner, I had a perfect excuse to whip up this breakfast treat for the blog!
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There is nothing better than a warm muffin served with a hot mug of coffee. It gets better if served in bed! This muffin is a flavor bomb! Bits of strawberries and chocolate chips in each bite is blissful. These muffins are soft, moist and surprisingly skinny. So flavorful and fluffy. No dry crumbs in sight here.
They need very few and simple ingredients. One of the most magical ingredient of them is applesauce. Unsweetened of course. Applesauce will make sure that you don’t need to use any oil or butter! I wanted to keep the refined sugar to the minimum without making them taste cardboard-like. So I used combination of brown sugar and honey to sweeten them. I’m glad to report they were perfectly sweet!
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The batter comes together quickly and so easily! No mixer required. The batter is going to be quite thick but don’t worry. You will be able to scoop it easily in the muffin pan with ice-cream scoop. Do not use muffin liners as muffins may stick to the liners. I filled the muffin moulds to the brim and got 6 large muffins but you may fill them till 3/4th mark and get about 8 regular-sized muffins. Do as you please. Just make them already as they certainly don’t need an occasion! 😉
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Skinny Strawberry Chocolate Chip Muffins5
Skinny Strawberry Chocolate Chip Muffins ~ Eggfree
Yields: 6 large or 8 regular-sized muffins | Prep time: 15 minutes | Bake time: about 20 minutes
Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2/3 cup unsweetened applesauce (I used homemade)
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 3/4 cup diced fresh strawberries (you may use frozen berries)
  • 1/3 cup dark chocolate chips (or semi-sweet)
Directions:
  1. Preheat the oven at 180ºC/350ºF. Spray 6-count muffin pan with oil*. Set aside.
  2. In a medium mixing bowl, whisk together flours, baking soda and ground cinnamon. Set aside.
  3. In another medium bowl, whisk together applesauce, sugar, honey and vanilla extract. Add the wet ingredients to the dry until *just* combined. Fold in the strawberries and chocolate chips.
  4. Divide the batter evenly between 6 muffin cups. Bake for 16-20 minutes. Mine took exactly 18 minutes. Let them cool for about 5 minutes before releasing from pan.

*Do not use muffin liners as muffins may stick to the liners.

Note: Do not use whole wheat flour entirely as the muffins may not be turn out as soft.

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Dec
2013

Baked Cinnamon Sugar Pumpkin Doughnuts

categories: Baking, Breakfast, Desserts, Doughnuts, Fall
Baked Cinnamon Sugar Pumpkin Doughnuts2
This is my last recipe post for the year and I can not help but write about doughnuts! Yes! Another baked doughnut recipe for you all. I was able to scratch one more thing off my list before bidding adieu to 2013. No, I am not talking about buying a doughnut pan. I am talking about making pumpkin puree from scratch! It was added to the list simply because we don’t get canned pumpkin puree here. Of course the final result was immensely satisfying and rewarding. Pioneer Woman created this easy tutorial light years ago which I followed. Now I have freezer-full of pumpkin puree and no, I am not whining about it! 🙂
These doughnuts are my 2nd favorite after these. Do not close your browser window thinking this recipe is not good enough. These are equally soft, fluffy and gorgeous as my favorite ones. It is just that chocolate always tops my list and cinnamon follows hence the second place. If you want best of both worlds then fold in some dark chocolate chips to the batter. Totally sinful and acceptable! Just saying! 😉
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Baked Cinnamon Sugar Pumpkin Doughnuts3
These lovelies are so pillowy, you may want to sleep on them! They are perfectly cakey plus each bite is wrapped in cinnamon. Your house will smell dee-vine! The batter comes together easily in one bowl, without using any mixer. If you don’t own a doughnut pan, here is a good news, you may easily bake them in a muffin-pan!
I am not going to ask you to make them first thing in 2014 ‘IF’ your new-year resolution is to eat healthy as they are not completely low-fat but do indulge in them on your cheat-day as I can guarantee that you’ll absolutely LOVE them without regret!
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Baked Cinnamon Sugar Pumpkin Cake Doughnuts
Makes: 12 doughnuts | Prep time: 10 minutes | Bake time: 13 minutes | Total time: 25 minutes
Ingredients:
  • 1 large egg
  • 2/3 cup white granulated sugar
  • 1/4 cup vegetable oil
  • 3/4 cup pumpkin puree
  • 4 Tbsp yogurt
  • 1/2 tsp vanilla extract
  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 tsp baking soda
For coating:
  • 3 Tbsp vanilla sugar
  • 1 tsp ground cinnamon

Directions:

  1. Preheat the oven at 180ºC/350ºF. Grease the doughnut pan with oil and set aside.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda. Set aside.
  3. In a large mixing bowl, whisk together egg and sugar. Beat in oil, pumpkin puree, yogurt and vanilla extract one by one. Slowly fold in dry ingredients to the wet ingredients. Do not overmix the batter. Mix just until no flour pockets remain.
  4. Carefully spoon the batter to the doughnut pan, filling not more than 3/4th. Bake for 13 minutes. Let cool in pan for about 5 minutes and then invert on the cooling rack.
  5. In a zip-lock bag, combine vanilla sugar and ground cinnamon. One at a time, put the still-quite-hot doughnuts in a bag and shake lightly to cover. Remove from bag and serve! Store in an airtight container at room temperature for 2-3 days.
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Dec
2013

Good Morning with Strawberry Swirl Sweet Rolls

categories: Baking, Breakfast, Desserts

Strawberry Swirl Sweet Rolls1

 

Heya!

Hope you all had an amazing Christmas & got to spend time with family, friends and your loved ones! I had a fantastic day which started with a breakfast of these delicious Blueberry Pancakes. I used this recipe with the addition of frozen blueberries in the batter. Nibbled on some cheese, chocolate and Fruit Cake which had time to age for more than 3 weeks. Took a walk with hubby. And spent the rest of the day watching Miracle on 34th street & It’s a wonderful life, cozying up in a blanket. It was indeed a wonderful day!

Today I have got you a perfect holiday entertaining recipe. Ring the morning of 2014 with these juicy, sticky and sweet strawberry rolls. They are tender and puffy, utterly soft and buttery. Totally melt-in-your-mouth-experience! Plenty festive too!

 

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This happened to be a big win for me before the end of 2013. I finally concurred my fear of handling yeast and got these rolls right at first attempt! Woohooo!! They are that easy people! Just read the recipe carefully before starting the prep and follow all the steps, you are halfway there! The wait time of 4 hours is a bit tedious but if you do not have that kind of time at a stretch then you can do all the work at night. After the 1st rise in a warm place, let the rolls rise overnight at room temperature to bake in the morning. That way you don’t have to wait till noon to eat them! Convenient, isn’t it?! 😉

 

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Double this recipe if you’re serving a larger crowd. You can freeze the extra rolls sans the glaze and reheat them in micro when sweet roll cravings hit. Also, I do not have pictures with the glaze but it is absolutely necessary to top these with glaze. Okay, it is up to you to decide (Nope, glaze is MUST!). Not that I am pushy but the glaze makes them sweeter and better!

Happy Holidays!!!
Enjoy!!

Strawberry Swirl Sweet Rolls

Recipe & preparation minimally adapted from Food & Wine

Servings: Makes 9 rolls | Prep time: 30 minutes | Bake time: 25 minutes | Total time: 4 hours 30 minutes

Ingredients:

DOUGH

  • 1/2 cup milk
  • 1/3 cup white granulated sugar
  • 3/4 Tbsp instant dry yeast
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 large egg
  • 1/2 tsp grated lemon zest
  • 1/4 tsp salt
  • 2 and 1/4 cups + 2 Tbsp all-purpose flour, plus more for dusting/rolling

FILLING

  • 3/4 cup frozen strawberries, sliced thick (NOT thawed)
  • 1 tsp grated lemon zest
  • 3 Tbsp white granulated sugar
  • 1/2 tsp cornstarch

GLAZE

  • 1/2 cup confectioners’ sugar
  • 1 and 1/2 Tbsp cream/milk

Directions:

  1. MAKE THE DOUGH: In a small saucepan, warm the milk over low heat until warm (No need of using thermometer but about 95ºF). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook and manually stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, egg, zest and salt. Scrape down the sides and manually stir as needed. Gradually add flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. *You may add little more flour if the dough is still too sticky to handle at this point. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.

    Line the bottom of a 8×8 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10×14 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.

  2. MAKE THE FILLING: In a medium bowl, toss the frozen strawberries slices with the lemon zest, sugar and cornstarch. Spread the cold sugared strawberries evenly over the dough. Tightly roll up the dough to form a 14-inch-long log. Cut into 9 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan – this is OK.
  3. Preheat the oven to 200ºC/400ºF degrees. Cover the rolls with aluminum foil and bake for about 20 minutes covered and 5 minutes uncovered, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
  4. MAKE THE GLAZE: In a small bowl, whisk the confectioners’ sugar and cream/milk until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.

*Make Ahead: During the second rise, cover the sliced rolls and let sit overnight at room temperature before baking. Baked rolls sans glaze can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze right before serving.

Strawberry Swirl Sweet Rolls4

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Dec
2013

Christmas Fruit Cake

categories: Baking, Cake, Cakes, Fall

Christmas Fruit Cake1

 

This was going to be my first year baking Christmas cake. I was super-excited! Really! I prepared the fruit-soak almost 3 weeks in advance which is major for me as I have never been much of a planner! And of course for the recipe as the liqueur gets a chance to marry the fruit 😉

I started hunting for recipes months ago. And I got to know that Christmas cakes have got such bad reputation! They are quite infamous for being boring, dry, overly sweet and like a hard brick that I was fairly skeptical at even attempting to make it at home. It deterred my enthusiasm quite a bit. Hence it was a pretty daunting task zeroing on THE recipe. But finally chanced upon the one which spoke to me and boy, hold your breath people, I have found THE recipe for your Christmas cake this year!

 

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Assorted fruits & nuts mixed in before pouring the liquere

 

 

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The recipe is fairly simple. As I told you before, the fruit-mix needs to be soaked in advance. Then a night before making the cake, just simmer few ingredients. This step guarantees moister and softer cake as the fruit-mix get a chance to soften up a bit. Dump all the other ingredients into this mixture. And that’s it! You know I have a thing for simple and quick recipes and this was just that! Pop the cakes to be baked in the oven and forget about them for an hour. Do whatever you do in the meanwhile like get lost on Pinterest (so addicting!) or doing your nails (perfect utilization of time!) and they’ll be ready! I did a taste from my mini loaf and the cake was supremely moist! Success!!

 

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Be sure to wrap the cakes (tightly) soon (when they are still quite warm.. almost hot) after removing from moulds and showering them with liqueur, to avoid anymore direct contact with the atmosphere. This will ensure that the moisture gets locked. If you want more liqueur then feed the cakes every 6-7 days with more liqueur (till ready to eat) and wrap them back. They taste best after several days/weeks of aging so be patient! 🙂

Happy Baking!!
xx

Christmas Fruit Cake

Recipe barely adapted from Rasa Malaysia

Fruit-Mix: To be prepared 2-3 weeks in advance or at least 48 hrs before

  • 7 cups chopped mixed fruits (I used assortment of raisins, sultanas, black currents, dried cranberries, dried apricots, dried pineapple, dried figs, glaced cherries, tutti frutti, orange and lemon peel)
  • 1 cup of roasted nuts (walnuts, almonds, hazelnuts, pecans or pistachio – I used walnuts and almonds)
  • 1-1.5 cups of brandy or rum

Pour the chosen liqueur over dried fruits and roasted nuts and store this mix in a glass airtight container in a cool,dry place.

Preparing Cake:

Ingredients:

  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup honey
  • 1 cup orange juice
  • 1 tsp baking soda
  • 2 1/3 cups all purpose flour
  • 2 Tbsp milk powder (I skipped it & I don’t think it made a difference)
  • 2 Tbsp fresh orange zest
  • 1 Tbsp fresh lemon zest
  • 1 tsp ground nutmeg
  • 1 heaping tsp ground cinnamon
  • 1/4 tsp ginger powder
  • 1/4 tsp ground cloves
  • 4 large eggs, slightly beaten

Directions:

  1. Combine prepared fruit-mix (fruits+nuts+liqueur), butter, sugar, honey, orange juice and baking soda in a large saucepan. Stir over low heat until the sugar has dissolved. Bring the mixture to boil and simmer for about 5 minutes over low heat. Stir consistently. Remove the saucepan and leave to cool. Do this step a night before or few hours before making the the cake as it takes sometime for the mixture to completely cool.
  2. Preheat the oven to 150ºC/300ºF. Grease 8×4 inch loaf pan and 6-count (3×2 inch) brownie pan with butter. Set aside.
  3. In a medium bowl, sift together flour, milk powder, zests and ground spices.
  4. Gently stir in eggs to the cooled fruit mixture. Fold in the dry ingredients. Divide the mixture in to 2 parts and pour one half in loaf pan and the other half in brownie pan. Bake for about 60 minutes or until top slight cracks and is cooked.
  5. Remove the cake from the mould after letting cool for 5-10 minutes and generously brush the tops with brandy/rum. If you’re bold enough, make several holes in the cake by inserting skewer through n through at several places and pour the liqueur generously. Tightly cover with multiple layers of aluminium foil and finally with plastic wrap. Store in an airtight container. The cake tastes best eaten after a few days of aging. If you’re making weeks ahead like I did, brush the cake with brandy/rum every 6-7 days.

*Serve with a dusting of powdered sugar and decorated with glaced cherries and slivered almonds.

♥ Another great recipe I chanced upon is here. Do check it out!

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