Eggless Double Chocolate Chip Cookies

What is double chocolate chip cookie? Well, double chocolate chip cookies provide more chocolate flavor in choco chip cookies with the addition of cocoa powder along with extra chocolate chips.

Where do we add these extra choco chips?

Initially, while preparing the cookie dough chocolate chips are added and later in raw cookie we add some more choco chips to add extra chocolate flavor.

That’s the reason these are the most popular cookies among kids. You can bake them as return gifts during birthday parties and of course during Christmas celebrations🌲🎄.

One more interesting thing I want to share here – have you ever tasted warm cookies 🍪🍪? Out of the world!!

When I was baking these cookies I had finished my lunch. Generally, I do not eat anything after lunch for minimum 3 hours. But when these cookies were cooling down, I couldn’t stop myself from tasting a tiny bit. I broke 1/4th piece of a cookie while it was still warm. It tasted so wonderful that I gobbled the rest of the pieces and came out of the kitchen with one more cookie in my hand. For second cookie I convinced myself that after some time these cookies will cool down completely and this heavenly taste will not be revived…Lol 😂 😂 😂

How much we fool ourselves but that’s the magic of warm double chocolate chip cookies!!!

Before you start collecting ingredients for the recipe, please go through the post where I have tried to address a few doubts regarding cookie baking… Basics of baking – Cookies (Tips and tricks on how to bake cookies)

There are a few more posts for cookies in the blog. If interested, you can take a look there also…Wheat flour cookies with Jaggery

Nankhatai (Cookies with clarified butter)

 

Recipe credit: https://www.tarladalal.com, though I have done a few changes in the original recipe.

Ingredients:

Maida (all purpose flour)

1 cup minus 1 tbsp

Powdered sugar 6 tbsp

Cocoa powder 2 tbsp

Baking soda 1 tsp

Baking powder 1/2 tsp

Choco chips 3 tbsp

Butter 5 tbsp (75.8 gm)

Vanilla essence 1/2 tsp

Milk 1-2 tsp (optional)

Extra chocolate chips

Process :

Take butter (should be firm but not cold) in a bowl and cream it.

Add vanilla extract/essence and powdered sugar in creamed butter and mix it nicely.

Add rest of the ingredients, except milk and chocolate chips.

When everything is mixed, add 3 tbsp chocolate chips and if you find it difficult to bind the dough, add milk carefully – 1 tsp at a time.

 

Divide the dough in same size balls.

Roll these balls to make them smooth and press them from one side in a bowl of chocolate chips.

Arrange these cookies by giving some gap in the ready baking tray. Bake them for 20/25 minutes at 175 degrees.

Cookies will be slightly firm but delicate and soft while shifting them to cooling rack after baking.

Don’t worry, carefully shift them to cooling rack. Once cookies cool down completely, they will become firm.

But even after cooling down if you still feel that cookies are soft and you really like crunch in your cookies, then just bake them one more time at 150 degrees for 15 minutes and you will get crispy cookies!!!

 

 

 

 

Eggless Vanilla Sponge Cake with Condensed Milk

Plain vanilla sponge cake always look great served with all other spread at the occasion of tea parties. I have noticed that if people don’t bake their own sponge cake,  they still buy and add in their menu for small get-together celebrations.

My choice is always to serve home-baked cake. Just squeeze out little bit time from your busy schedule, as for eggless cakes you don’t need much work. It is just mixing dry ingredients with wet ingredients and rest of the work will be done by your oven!

This recipe gives you a very rich, decadent butter and condensed milk based  cake. Addition of fat in recipes always works wonder with taste and texture. So don’t be surprised if after finishing this delicious cake, you will be asked by your guests to share the recipe.

It is really difficult to save this cake for the next day. But still if you manage to save some, cake will become hard in the fridge as it is a butter cake. So, after taking it out from the fridge, let it come on room temperature or just warm it in microwave for a few seconds.

I have baked this cake in a bundt cake mould. It’s a firm cake and bundt tin holds firm cakes very well and of course a different look makes the cake look attractive. But you can bake it in a regular 8 inch deep or 9 inch round or square cake tin or as two sheet cakes.

It’s a simple recipe with vanilla flavour, but variations in flavour can be done by adding good amount of lemon or orange zest in the batter followed by lemon or orange juice drizzle or some fresh fruits after baking.

I have one more post for eggless vanilla sponge cake in the blog. If you are interested can check this link…

Eggless Vanilla Sponge Cake

Before we start the process of baking, just take a look at some simple tips on baking the cake:

  1. All ingredients (except hot water) should be on room temperature.
  2. Check expiry date on the pack of your ingredients before using.
  3. Don’t open the door of the oven for the first 20-25 minutes of baking. Uneven temperature might result in collapsing the cake.
  4. All ovens have different settings, so complete baking time may vary as per your oven’s temperature settings.
  5. Don’t let the cake stay in the tin for a long time as heat of the cake will turn the bottom of the cake soggy.
  6. This cake can be baked in microwave also on convection mode using the same settings as given in this recipe.
  7. If even after completing the baking time also the top does not turn brown, just switch on top rod only and bake for a few more minutes, but keep a sharp eye. If done for a longer period, cake might burn with excess heat or it will be dry.

I have used 250 ml measuring cup.

Recipe credit: DivineTaste by Anushruti

Ingredients :

Maida (all purpose flour) 1+3/4 cup

Baking soda 1 tsp

Baking powder 2 tsp

Powdered sugar 3 tbsp

Butter ( melted) 100 gm

Condensed milk 400 gm

Water 3/4 cup

Vanilla essence /extract 2 tsp

Additional 2 tbsp hot water

Process:

Grease and dust baking tin and keep it ready. Preheat oven at 175 degrees for 10 minutes.

Collect all wet ingredients in a bowl except hot water (yellow colour is due to melted butter).

Sieve and collect all dry ingredients in another bowl.

Slowly add wet mix in dry ingredients and simultaneously keep on mixing it with wire whisk. In the end, add 2 tbsp hot water. Mix it properly in the batter. Be careful not to over-mix.

Pour the batter in a cake tin and bake for 35-40 minutes or until the sweker or tooth pick comes out clean. Baking time may vary as ovens have different temperature settings.

Keep the tin on a wire rack till it cools down and you are comfortable to hold the tin. Clean the edges with the help of a knife if using normal baking tin and un-mould the cake. Let the cake cool down completely before you serve it.

 

 

Eggless Chocolate Cake

Chocolate cake lifts up my mood if I am depressed. And if I am happy, then also chocolate cake is there to celebrate. It is favourite for kid’s birthday party, best for dessert option and the best companion while you are alone in the house and lazing around, reading a book or just watching tv.

Basically, chocolate cake can be baked for any occasion! Yes, you add on a few extra calories but then do some jogging, walking, or if there is no time for exercise in your busy schedule, then just don’t use lift while getting down from the office building, and if possible while climbing too.

So, now I guess you are all set to bake chocolate cake and give yourself a delectable treat 😋😋😋😋.

This recipe will give you a very moist chocolate cake. It is so good that you might not wait for any frosting. Just let it cool down and keep your plate ready!!

But if you are interested in a tall cake from this recipe, I would suggest you not to use this recipe. For tall cakes, we need butter as butter makes the cake sturdy.

The reason I am more in favour of oil cakes is that after keeping the cake in the fridge, it does not become hard. It remains soft and moist for 3 to 4 days.

Initially, for trial, I had baked this cake with only half of the recipe. My daughter isn’t fond of any icing on the cake (teenagers are difficult to please). She loved this cake a lot and shared it with her friends. I got wonderful feedback from her friends too!!

 

So I decided to go ahead with complete recipe. But now I chose to bake in two 6 inches tin, as my husband and I love frosting with chocolate cake a lot!! Ganache frosting  – Dark Chocolate Ganache – compliments chocolate cake a lot. But you can go ahead with your choice of frosting of whipping cream, chocolate mousse etc….

 

So this recipe is kind of one bowl cake recipe where we just take out the cake from the tin, smear it with frosting and give ourselves a delicious treat 😋.

This cake can be baked in one 9 inches tin or two 7 inches tin. The cup I use for measurement is 250 ml.

Ingredients:

All purpose flour (Maida) 1+3/4 cup
Granulated sugar 1 cup (after measuring powder it)
Baking soda 1 tsp
Cocoa powder 1/4 cup
Instant coffee powder 1 tsp
Salt 1/8 tsp
Oil 1/2 cup
Milk 1/2 cup
Hot water 1/2 cup
Vanilla essence 1 tsp
Vinegar 1 tbsp

Tips:

  1. All ingredients should be on room temperature, except hot water.
  2. Check expiry date before using your ingredients.
  3. Use good quality cocoa powder.
  4. Sieve dry ingredients 4-5 times for eggless cakes. It helps in keeping the flour light and airy.
  5. Do not open oven door until your cake has completely risen, otherwise cake might sink due to variation in room temperature.
  6. Don’t do over-mixing of the batter.
  7. After baking if the top of the cake has slight crust, don’t worry. It will become soft after cooling.
  8. Don’t transfer the cake on a plate while taking it out from the tin. Top layer might stick to the plate as cake will be still hot. Always transfer on a wire rack.
Process:

Grease and dust baking pans. If interested, you can use parchment paper also at the bottom of the pan.

I have used two 7 inch baking pans.

Heat 1/2 cup water and add Instant coffee powder, mix it and keep it separate. Preheat oven at 180 degrees for 10 minutes.

Spread newspaper on kitchen counter and sieve all dry ingredients. Using newspaper is not compulsory, but I find it very convenient if I have to sieve 4-5 times.

Transfer this sieved flour to a big bowl.

 

Collect all wet ingredients in another bowl. Just remember to add vinegar in the end and mix everything.

Pour this wet mix over dry ingredients slowly and simultaneously keep mixing with wire whisk. Don’t do over-mixing.

Pour this batter in ready tins, tap the tins 3-4 few times and keep them in preheated oven and bake for 35-40 minutes.

As each oven is different baking time might vary. (check tip no 5) Check the cake by inserting toothpick – if it comes out clean, cake is done.

Take out the tins from the oven and let them cool down on cooling rack. Clean the edges of the tin with the help of a knife and transfer cakes to a wire rack. Remove parchment paper and let the cakes cool down completely.

You can enjoy this delicious moist chocolate cake just like that….

Or frost it with dark chocolate ganache..

 

and relish your slice!!

 

Baked Doughnut

I consider doughnut as an another variety of sweet bread in a different shape which is deep fried and can be prepared in different flavors . And probably because doughnuts are fried, they are widely popular with all age groups of people. So when one of my neighbours came with a request to make doughnuts for her 80 years old mother in law, I suggested her to go for baked doughnuts and she happily agreed!!

Well, there will be definitely a change in taste between the baked and fried ones, but if you don’t want to break your resolution to consume less oily food, then these baked doughnuts are definitely for you.

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To add a healthy twist here, instead of all purpose flour, you can use wheat flour and just follow the same recipe. Increase milk a little bit more while kneading, as wheat flour absorbs more liquid than maida (all purpose flour).

Do we really need to buy a doughnut cutter to prepare doughnuts?

Not at all.

Any sharp edged steel glass and one small bottle cap are sufficient. Even round shaped cookie cutter and one icing nozzle would do the same work as doughnut cutter.

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So, now you have no excuse for not trying these wonderful cinnamon flavoured baked doughnuts in your oven!!!

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Ingredients:

Maida 2 cups
Milk powder 2 tbsp
Instant active yeast 3/4 tsp
Sugar 4 tbsp
Salt 1/2 tsp
Nutmeg powder 1/2 tsp
Cinnamon powder 1+1/2 tsp
Butter (melted) 3-4 tbsp
Milk 3/4 cup (add or reduce 1-2 tbsp if required)

Prepare a mix of 1 tbsp cinnamon powder and 4 tbsp powdered and sieved sugar separately.

Some more melted butter would be required after baking.

Points to remember:

1. All dry ingredients should be on room temperature.

2. Milk should be slightly warmer than lukewarm but not hot.

3. Dough would be slightly sticky because of extra sugar, but keep on kneading – it will become smooth with melted butter.

4. For more tips on kneading the dough, proofing time, temperature control etc, check the following link :

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

Process:

Collect all dry ingredients in a big vessel.

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Slowly start pouring milk and collect dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

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Now start adding remaining milk 1 tbsp at a time and knead the dough for 15 minutes by adding butter simultaneously.

Initially, kneading will be sticky due to lots of sugar but will soon smoothen.

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Place the dough in a butter greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some butter on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in a switched-off microwave. First proofing takes 1 to 1+1/2 hours, depending on the temperature of your kitchen.

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In the meantime, grease baking tin/tray with butter or spread parchment paper.

Mix powdered sugar and cinnamon powder in a separate plate.

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Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with butter. Take out the dough and punch it softly.

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Knead the dough very softly and roll it in round shape.

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With the help of doughnut cutter/steel glass/cookie cutter cut out as many doughnuts as you can. Knead and roll again the rest of the dough and follow the same process.

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Keep all doughnuts in a ready baking tray and apply melted butter on top of them to avoid them drying during second proofing. Proofing will be over in 20-30 minutes depending on the temperature of your kitchen.

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Just 10 minutes before proofing time is getting over, preheat oven at 185 degrees for 10 minutes. Give milk wash to all doughnuts and bake them at the same temperature for 25-30 minutes or till the top starts becoming brown. I like slightly crunchy top in doughnuts so I baked them a bit more to get nice brown colour. If you like smooth top then stop baking once they are light brown.

Aren’t you tempted enough to just gobble up one…😋😋😋😋

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With the help of pastry brush apply melted butter generously on the top of the doughnuts so that sugar cinnamon mix can stick to them nicely.

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Now with the help of a sieve sprinkle sugar cinnamon mix all over the doughnuts.

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Now you are ready to give yourself a flavourful treat…!!!

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I would love to hear from you all about this post…

 

Copycat Pizza Hut Garlic Bread

A complete Indian festival season is in the air these days. Nine days of Navratri is over followed by Dussehra. Now North Indian festival for married women Karva Chauth is on the way. Then preparations for five days grand Deepawali festival will start.

In between all these festivals sometimes we want a break from rich festive sweets and crave for some healthy food or snacks. For the last few days I wanted to have good homemade savoury snack. During Dussehra holidays we had gone to Goa for a week’s vacation and I was tired of eating restaurant food, though the whole trip was awesome as weather was fine and it was less crowded. Neat – and – clean beautiful beaches, historical forts surrounded with sea and wonderful flora and fauna. I am not at all good with photography, but still couldn’t resist clicking a few.

 

 

 

 

 

We went on a tour of spices plantation and I gained a lot of knowledge. I never knew that javitri and  jaiphal ( mace and nutmeg) are from the same plant. Javitri is dry flower and jaiphal is the fruit. But the best part of this spice plantation tour was the discovery of Garam Masala plant. I was amazed to see that there is actually a plant named as “Garam Masala”. Till now I knew that garam masala is a mix of various ground spices. But this Garam Masala plant was a new discovery. This plant originally belongs to Jamaica and is known as allspice plant. We tasted its leaves and they tasted exactly like garam masala mix powder.

Isn’t this amazing!!!

Well, no matter how much you enjoy your vacation, we crave for homemade food. Hubby and daughter both were fine, but I started becoming home sick after 4-5 days. Thankfully it was a short trip and after reaching home I baked my favourite Garlic Bread and this time I used wheat flour.

But now I wanted to prepare it exactly like we get in Pizza Hut. So I prepared a little bit more garlic butter (method is given in the recipe of  Garlic Bread) . After slicing the bread, applied garlic butter,   Pizza sauce, grated cheese, sprinkled pizza spices, added sliced bell peppers ,onions and tomatoes and sprinkled a little more pizza spices. Baked these bread coins in a preheated oven at 175 degrees, till the cheese melted and edges of the bread became crisp.

There was a wonderful aroma of garlic butter, pizza sauce and spices while baking!!! Couldn’t take more pictures, as no one allowed me…

 

Stuffed Baati (baked)

Stuffed Baati is a traditional Rajasthani savoury dish. It is prepared with wheat flour, and stuffed with boiled potatoes mix. Traditionally,  stuffed baati is a roasted dish and later it is immersed in melted desi ghee (clarified butter) which gives it a wonderful combination of crispy outer layer and softer insides.

We get a separate baati oven to roast as now in our modern kitchen roasting baati in traditional way is not possible. For more information on traditional method of preparing plain baati, you can refer my  earlier post  Plain Baati (traditional Rajasthani food)

Generally, I prepare this complete traditional Rajasthani platter of besan ke ladoo (Besan ke ladoo),  panchmel daal (Panchmel daal), baati and churma – wheat flour (Churma (wheat flour)) and besan (Besan churma) – on the occasion of Ganesh Chaturthi festival. But this time, after a few days of  Ganesha festival there was a potluck arranged at my husband’s office. So I decided to send panchmel daal and stuffed baked baati. As I don’t have baati oven till now, I baked them in my OTG.

Oh, it was a lot of baati baking day!!

I baked stuffed baati dough in two batches – initial 60 baatis for potluck and another 30 in second batch for our lunch and some for my neighbouring friends.

It was a big tiring day, but in the afternoon my husband’s message refreshed me and I was re-energised!

My dish was appreciated by all and was ranked first under vegetarian dishes category 💃💃💃💃

Try these stuffed baked baatis once and feel free to at add any stuffing of your choice. It could be mixed veggies with paneer (cottage cheese), cheese, fresh grated coconut or roasted gram flour with spices too.

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Ingredients:

Wheat flour 3 cups
Baking soda 1/2 tsp
Baking powder 1/2 tsp
Salt 1 tsp
Carom seeds (ajwain) 1+1/2 tsp
Water 1+1/2 cup (reduce or increase 1-2 tbsp as per requirement,normal temperature)
Oil/desi ghee (clarified butter) 4 tbsp
Melted Desi ghee 1/4 cup (extra)
Boiled Potato mixture with spices

Process:

Collect all dry ingredients in a big vessel so that kneading is easy.

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Pour melted ghee and with the help of water knead smooth dough.

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Peel boiled potatoes and add salt, red chilli powder, asafoetida, garam masala, dry mango powder, grated ginger, finely chopped green chillies and green coriander leaves. If you like the taste, can add little bit of chaat masala too.

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Mash potatoes and mix everything together. Potatoes mix is ready.

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Divide the dough in 40-45 gms balls and roll them smooth.

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Flatten one ball of dough with the help of rolling pin or simply with your fingers.

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Place in between little bit of potato mix and close it.

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Roll this filled baati gently in between your palms to make it smooth. This way complete all baatis and place them in your ghee greased baking tray. Brush them with melted ghee nicely and bake in a pre-heated oven at 185 degrees for 30 to 40 minutes or till they are nicely brown.

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Once again apply melted ghee all over the baked baatis and relish them with panchmel daal or as a snack with your tea.

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