Chocolate chip Archives

Tag: Chocolate chip

24
Jan
2014

Whole Wheat Chocolate Chip Cookies ~ Eggfree & Vegan

categories: Baking, Cookies, Desserts, Summer

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!

Whole Wheat Chocolate Chip Cookies - 4

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:

In a small bowl, mix together flax seed powder and water. Set aside for 10 minutes.
In a medium bowl, sift together whole wheat flour, baking powder and salt. Set aside.
In a large mixing bowl, whisk olive oil and sugar together til completely incorporated. Whisk in date syrup, vanilla extract and flax seed mixture.
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.
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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Here are some items I used to make today’s recipe.

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02
Nov
2013

Healthy Avocado Chocolate Cake

categories: Baking, Cake, Cakes, Desserts, Fall

Let’s take a little flashback. If I talk about my childhood, back then, Diwali meant school holidays, new clothes, bags full of firecrackers, family gatherings, chants from morning & evening Pujas, Rangolis and stuffing our mouths with cardamom, saffron, coconut, mawa, besan and ghee kissed sugary sweets.

I moved out of the house and city once I started going to college. As being in a medical profession, we were hardly entitled to any leaves let alone a Diwali break. So most of my Diwalis were spent in hostel with friends, missing my family. It had its moments but I missed my family.. A lot…

After college, I immediately got married to the love of my life and from then on, I have been spending Diwali with him and my new family. After so many years, so many things have changed but many things remain just the same like Pujas, Rangolis and family gatherings. My eating habits have changed for good and I prefer making my sweets healthier and low-cal. The recipe I am posting today is one such healthy cake and perfect for the festive season as it is egg-less!

The cake overall has just 2 Tbsp of extra-virgin olive oil. Don’t be surprised! Our secret ingredient here is avocado which compensates for the butter fat. You can’t taste the avocado in the cake as the richness from chocolate masks it completely. Not even pickiest of eater will be able to tell! So make this ultimate soft, moist and super-chocolaty cake for the mother of all the festivals… Diwali!

Light Food means Light(er) You! After all it is a Festival of Lights!

It has been 10 years since I moved out and I still miss my family on each and every festival that I’m not able to spend with them. Enjoy all the time you get to spend with your family and loved ones. Make precious memories to be cherished forever.

cccedb1a438711e3a3c622000a1f9a51_7 — Rangoli I made today! Not a masterpiece but still!

Happy and sparkling Diwali to all my readers 🙂

Healthy Avocado Chocolate Pan

Yields: 1 9-inch cake | Prep time: 10 minutes | Bake time: 35 minutes | Total: 45 minutes

Ingredients:

1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1 tsp espresso powder
1/4 tsp salt
1 ripe avocado, pitted, peeled and pureed
2/3 cup honey (I used 1/2 cup honey + 1/4 cup brown sugar)
3/4 cup milk
2 Tbsp extra-virgin olive oil
1 tsp pure vanilla extract
1/2 cup dark chocolate chips

Directions:

Preheat the oven 180°C/350°F. Grease a 9-inch quiche pan.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, espresso powder and salt.
In another medium bowl, whisk together avocado puree, honey (or combination of honey and sugar if using), milk, olive oil and vanilla extract.
Make a well in the center of dry ingredients and add wet ingredients in 2 additions. Mix slowly until just combined. Do not over-mix.
Pour the batter to the prepared quiche pan and sprinkle with chocolate chips. Bake in the oven for 33-35 minutes till the toothpick inserted in the center comes out clean. Let cool completely before slicing. Serve as is or with vanilla ice-cream.

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06
Sep
2013

Skinny Banana Chocolate-chip Dutch Baby

categories: Baking, Breakfast, Fall, Pancakes, Quick Fix

I know I went MIA AGAIN and you must think that I do not take the blog seriously but in my defense, life happened. It so happens that life loves to throw unlikely surprises my way! So what happened you ask… Well, my in-laws arrived in town 3 weeks back and due to the super-dramatic climate-change here, both caught Mono. Next in queue was my hubby dearest!

So in the midst of house-work and multiple visits to the clinic on daily-basis, I could squeeze in time to blog only 2 previous recipes. I was definitely active on social media. I did check-out what my other blogger friends were writing about but I did not have patience to write down a recipe or to edit pictures for the post. It’s not like I did not have recipes to post or I was not cooking. In fact, I was cooking more regularly than ever! At least 3 different meals were being prepared on a daily basis. And now that everyone is fit and fine, I’m going to take a little breather from home-cooking and going to eat-out little bit more and of course, start posting here regularly!

I bring you today another easy skinny pancake recipe. It is perfect for breakfast or Brinner, serves a small family perfectly that too without the hassle of flipping individual pancakes! You know I’m lazy and love quick-fixes more than anything right?! 😉

The Dutch Baby is another name for German pancake which is baked in a cast-iron skillet or a metal pan and its puff falls soon after being removed from the oven. This pancake is ready in a record time of 20-25 minutes from start-to-finish! Made with minimum ingredients, this is a perfect recipe for days when your refrigerator has scarce ingredients. You just need 2 eggs, little flour, some milk and 1 banana to be in business! Rest of the ingredients are your usual suspects.

I do not own a cast-iron skillet so I baked this in a 10-inch metal pan I have. Brown sugar, banana and cinnamon is a match made in heaven. The result is perfectly caramelized banana topped pancake topped with chocolate-chips. Your house is going to smell delicious for next few hours! Whattay way to start mornings or end work-laden days! Enjoy! 🙂

Skinny Banana Chocolate-chip Dutch Baby

Makes: 1 big Dutch Baby | Prep time: 5 minutes | Cook time: 15 to 20 minutes

Ingredients:

1 banana thinly sliced
1 Tbsp unsalted butter
2 large eggs
1/2 cup milk (skim milk, soy milk or almond milk)
2 or 3 Tbsp brown sugar
2 tsp vanilla extract
1/2 cup whole wheat flour
3/4 tsp ground cinnamon
Pinch of salt
2-3 Tbsp dark chocolate chips (Use more as per your liking)

Directions:

Preheat the oven to 425 F.
Prepare a 9-inch oven-safe skillet by spraying with cooking spray or greasing it. Place butter in the skillet. Put skillet in the oven to melt the butter. You can do this while oven is still in preheating mode. Once butter has melted, in about 2-3 minutes, remove the skillet from the oven and set aside.
In a large bowl, add eggs, milk, sugar, vanilla and whisk to combine.
Add the flour, cinnamon, salt and whisk until smooth and free from lumps.
Pour the batter on to the skillet and evenly top with banana slices. Sprinkle the chocolate chips evenly and bake for 15-20 minutes until golden and puffy. Mine was ready in 15 minutes.
Slice and serve optionally with a dusting of powdered sugar or a pour from maple syrup.

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23
Aug
2013

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes

categories: Breakfast, Pancakes, Quick Fix, Summer

Such a long title… huh?!

Don’t get scared!

Today’s recipe is just filled with way too many nice things! 🙂

I love my breakfast so much! That is the best meal of the day for me.. I love it so much that we usually end up having breakfast-for-dinner more often than I would like to admit… not that I’m complaining! I had made these pancakes on one of such nights. They were so so so good!

These healthy yet delectable pancakes are laden with chocolate-chips. Mashed banana and shredded zucchini are folded into the batter for a nutritious breakfast treat. These taste best served the traditional way with butter and maple syrup. If you’re even more calorie-conscious then use the light butter or skip it completely but maple syrup is a must. Because there is hardly any sugar added in the batter itself.

These pancakes have no eggs or butter in them.

Yup… Zero. Zip. Zilch. 😉

They are still quite fluffy, soft and aerated because of these ingredients ~ banana and buttermilk-baking soda. They create magic and make these pancakes possible without addition of butter or eggs.

Not a zucchini fan? Worry not… Banana successfully masks the tasteless zucchini for you! Trust me… these pancakes will rock your world!

They are so easy to whip up and hardly requires any prep time. The recipe makes enough for a small family and if you’ve any spares than freeze them for quick grab-n-go breakfast! I’m a zucchini fanatic so I love to have them about any time of the day! 😉

So go grab some zucchinis before they disappear!

Banana Zucchini Chocolate-Chip Buttermilk Pancakes

Yields: around 15 pancakes (4-inch size) | Prep time: 10 minutes

Ingredients:

1 + 1/2 cup shredded zucchini
1 + 1/4 cup whole wheat flour
1 tsp baking powder
Pinch of baking soda
Pinch of salt
1 tsp ground cinnamon
2 very ripe bananas, mashed with fork
3 Tbsp brown sugar (dark/light)
1 + 1/2 cup buttermilk
1 tsp vanilla extract
3/4 cup dark chocolate chips
butter, for greasing the skillet

Directions:

Put shredded zucchini in a cheese cloth or muslin cloth and give it a good squeeze to remove extra liquid.
In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk the mashed bananas, sugar, buttermilk and vanilla together.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir to combine and then fold in zucchini.
Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. pour scant 1/3 cup batter for each pancake into the skillet and sprinkle the uncooked top all over with chocolate-chips. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
Serve hot with butter and maple syrup.

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25
Jul
2013

Microwave Chocolate-Nutella Mug-Cake

categories: Baking, Cakes, Cupcakes & Muffins, Quick Fix

It was a conscious decision to stay-away from this dangerous mug-cake only because of its sheer convenience. I did not need a confirmation that I can make this cake whenever chocolate-cravings hit me.

As all our resolutions come to an end sooner or later, on a particularly depressing morning, I caved in! And it definitely lifted my spirits up instantly! Yaay for broken resolutions! I’m totally hooked to this one and will be definitely trying different versions! 😛

I know there are infinite versions of mug-cakes floating on the web since 2-3 years and I did check out many of them. But I had a few things in mind about how I wanted this cake to be so I ended up making my own version of this sinful dessert. For one wanted this cake to be eggless and a wee-bit healthier so that I don’t feel too much guilty about gobbling it up.

Another criteria was a perfectly soft, moist and fluffy cake. I can’t tolerate dry crumbs. But microwave especially has a tendency to snatch away moisture and make everything dry. So timing here is a key. Do not over-cook it. Check it after 1 minute + 10 seconds. If not done then cook for another 10 to 20 seconds.

It will take you more time to assemble all the ingredients than for it to actually cook! Perfect for unusual cravings or unexpected company! It would be ready in a jiffy! For it to look more posh, make it in a fancy tea-cups/Ramekins and serve it with ice-cream or whipped cream with fresh fruits. Add anything else you want in the batter like chopped nuts, dark/white chocolate chips, butterscotch chips, dried fruits, M & Ms, sprinkles… Tini-tiny pieces of delicious surprise in every bite! Pure happiness!

Mouth-watering? Read on to find out how it’s done. Be warned ~ it’s addictive!

Microwave Chocolate-Nutella Mug-Cake

Serves: 1 | Prep time: 2 minutes | Cook Time: 1 to 1 1/2 minutes

Ingredients:

3 Tbsp whole wheat flour
2 Tbsp powder sugar
2 Tbsp unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp extra-virgin olive oil
3 Tbsp milk
1 Tbsp Nutella
1/2 tsp vanilla extract
M & Ms for topping or 1 Tbsp dark chocolate chips

Directions:

In a medium-sized microwave-safe mug/ramekin add flour, sugar, cocoa powder, baking soda and salt. Whisk with fork until combined.
Add oil, milk, Nutella, vanilla extract and mix with a fork until no lumps remain in the batter.
Sprinkle top of batter with M & Ms or chocolate chips. Microwave on high for 1 to 1 1/2 minutes. Mine was done in 1 minute + 10 seconds so check at that mark and if it is not cooked through then let cook for another 10 to 20 seconds. Be careful as you don’t want a dry cake. Sprinkle with powdered sugar and serve immediately.

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