White Chocolate Shortbread (Eggless)

How to bake White Chocolate Shortbread

         Shortbread is supposed to be mild tasting and so tasty on its own is even more delicious with add-ins like chopped white chocolate or white chocolate chips. You can also add chewy dried cranberries, but I had to skip cranberries upon request from my kids. Adding dried cranberries will enhance the sweetness in the recipe too. Glad to share this recipe (from a magazine clipping )with my fellow bloggers at SriValli's CCC #52 December Week 3.

Makes about 35 cookies

Ingredients:

2 cups (300g) all-purpose flour (maida)

1/4 tsp salt

1 cup (250g) unsalted butter, softened

1.5 cups confectioner's (icing) sugar

1 tsp vanilla extract

2 tbsp cocoa powder

3/4th cup, chopped white chocolate or white chocolate chips

OPTIONAL - 1/2 cup(75g) dried cranberries, coarsely chopped (I chose to skip this ingredient)

Method:

• Preheat the oven to 325 F (170 C). Line baking sheets with parchment paper. Sift the flour, salt & cocoa powder into a bowl.
• Beat the butter, confectioner's sugar, and vanilla in a bowl with an electric mixer on medium-high speed until pale & creamy. Stir in the flour mixture, cranberries (if using) & chocolate chips.
• Use a spatula to mix all the ingredients in, until it forms a ball of cookie dough. Cover tightly & refrigerate for about 20 to 30 minutes until the butter hardens & the dough becomes easy to handle.
• Roll tablespoons of the dough into balls. Place on the prepared baking sheets, spacing about 2 inches apart. Use a fork to flatten slightly, & make an impression on the top. 
• Bake for 15-18 minutes, until golden brown. Rotate the baking sheets halfway through for even baking. Remove from oven  & let cool completely on the baking sheets & transfer to a wire rack.

Important Notes;

• To achieve, a browner shortbread, add a total of 4 tbsp of cocoa powder instead of two. And you get a double chocolate shortbread.
• The chilling of the dough prior to baking is a very important step so the dough will be less sticky & easier to handle.
• After sharing a batch with a friend, I could only save (hide) it for a week, to check for freshness. My shortbreads stayed fresh for a week, in my pantry.

All-Time Favorite Cookies

All-Time Favorite Cookies 

 Here is a quick look at some favorite cookie recipes, all in one place just for you.

Devilish Delights (Cookies)

How to bake Devilish Delights (Cookies)

          The first time I set my eyes on these scrumptious cookies, (in a betty crocker cookbook) I knew it was a trap. I couldn't, not bake these insanely chocolatey cookies. I hope I have done justice to these cookies with my amateur photography skills and brought out the real texture of these beauties. These chocolatey devilish delights get their kick from freshly brewed coffee. Sharing this recipe with my fellow bloggers at SriValli's CCC#50 Oct Week #4. 

MAKES: ABOUT 36 COOKIES
BAKE: 8 MINS at 350°F

Ingredients

6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1/2 cup sugar
1-2 tablespoons coffee liqueur or strong brewed espresso
2 teaspoons vanilla
10 ounces espresso-flavor chocolate baking bar or bittersweet chocolate bar, chopped
2 tablespoons butter
12 ounces dark chocolate baking bar, chopped

Directions:

• Preheat oven to 350 degrees F. Lightly grease a cookie sheet or line sheet with parchment paper; set aside. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, combine eggs, sugar, coffee liqueur, and vanilla. Beat with an electric mixer on medium speed until combined; set aside.
• In a heavy medium saucepan, heat chopped espresso chocolate and butter over medium-low heat until melted and smooth, stirring occasionally. Remove saucepan from heat. Whisk melted chocolate mixture into egg mixture until combined. Stir in flour mixture until just combined. Stir in the chopped dark chocolate baking bar.
• Drop dough by heaping teaspoonfuls onto prepared cookie sheet. Bake in the preheated oven for 7 to 8 minutes or until tops appear dry and centers remain soft. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.

Storage:

• Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.

Notes:

• I used strong brewed coffee instead of chocolate liqueur and used bitter-sweet chocolate bar instead of dark chocolate in the recipe.

Sharing this recipe with my fellow bloggers at SriValli's CCC#50 Oct Week #4.

Chocolate Cake with Beets

How to bake Chocolate Cake with Beets (Beetroot)

            I was pleasantly surprised by how this cake turned out. I truly felt this cake was a winner, when my kids could not figure out, what went into this cake. I guess the chocolate glaze makes all the difference (but that's also made with light cream!). The (2 cups) grated beets are a wonderful addition, adding nutritive value to this cake & a beautiful texture. Another good thing about this cake is that the cake itself can be made a day ahead & glazed just before serving. The cake becomes more moist and flavorsome if stored overnight in an airtight container. 

           If I make this cake again, I would use a little more sugar to make it a tad more sweeter, and also use melted butter instead of oil for a better flavor. But then again, that's just me. I think that kids approval by itself is an awesome indicator of how good this cake is. I added some chopped chocolate bars on the top to make it irresistible for my kids. If you are, make sure you add their favorite candy bars to lure them in. Sharing this healthy version of chocolate cake from the book Chocolate Divine Indulgence, with my friends at CCC #35 July - week 2.

Serves 8-10

Bake time : 1 hour

Ingredients for the cake:

1.5 cups all purpose flour

1/4 cup unsweetened cocoa

1 tsp baking powder

1 tsp baking soda

1 teaspoon all spice/pumpkin spice powder

3 large eggs

1 cup, firmly packed brown sugar

1/2 cup sour cream

1/3 cup vegetable oil

1 tsp vanilla extract

2 cups, peeled & coarsely grated beets (beetroot)

Ingredients for the chocolate glaze:

5 ounces (150  g) semisweet chocolate chips/grated chocolate (1 cup)

1/3 cup (90 ml) light (single) cream

1/2 tsp vanilla extract

Method:

For the cake:-

• Preheat the oven to 325°F (170°C). Lightly grease a 9-inch springform pan. Line the base with parchment paper.

• Sift the flour, cocoa, baking powder, baking soda, & all spice/pumpkin spice powder into a bowl.

• Beat the eggs, brown sugar, sour cream, oil & vanilla in a large bowl with an electric mixer on medium speed until smooth. With the mixer on low speed, beat in the flour mixture. Stir in the beets by hand.
• Spoon the batter into the prepared pan, smoothing the top, if needed.

• Bake for an hour, until a toothpick inserted in the center comes out clean. let cool in the pan for 20 minutes, then turn out onto a wire rack & let cool completely, before glazing.

For the chocolate glaze:-

• Melt the chocolate, cream & vanilla in a double boiler over barely simmering water, stirring occasionally until smooth. Remove from heat & set aside to cool.
• Spread the glaze over the cake, allowing it to dribble down the sides. Slice & serve with a topping of your choice.

NOTES:

• Wash, peel, Cube & run the beets in a food processor or chopper for easy grating.
• Trace the bottom of the baking pan on the parchment paper, with a pencil. Fold the paper, twice so that the circumference of the circle aligns neatly, cut with a scissor to get your lining for the pan.

Easy Milk Chocolate Fudge

How to make easy Milk Chocolate Fudge

                       

                     My li'l one is a fussy eater. Off late, he's started to like chocolate with no frills. I wanted to make chocolate fudge with nuts; but he will only eat plain chocolate fudge. You can guess the rest of the story here. I cut the fudge into tiny bite sized pieces, since we were having couple of friends over. I like tiny pieces of the sweet stuff, so I don't have to finish eating a large piece of something, just coz' I bit into it. Plus, we can always get seconds. So here's a recipe that you can whip up in under 30 minutes plus the setting time. Sharing this one with my friends over at CCC# 33: June -- Week 4.

Ingredients: 

3/4th cup of sugar (I used raw cane sugar)

1 can (13 oz) of sweetened condensed milk

1/4 cup, unsalted butter

1 tsp, pure vanilla extract

4 oz (2/3rd cup) semi-sweet chocolate chips or grated chocolate

1/4 cup of your favorite nuts, chopped (Optional)

Raspberry French Silk Bars

How to make Raspberry French Silk Bars

            As the name suggests, two out of three layers will just melt in your mouth, & feel like silk. The bottom layer adds a crunch & stability to the bars, while the raspberry spread adds a bit of interesting mix to the whole chocolate theme. These bars could also be called Chocolate pie bars or Triple chocolate decadence; (if using chocolate cookies) as you get three layers of pure divine chocolate with a hint of Raspberry burst for an interesting element. 

            My older one requested that I make something chocolaty, like a cookie-cake combo. I opted for this drool worthy dessert, since I remembered seeing this recipe in the Very Merry Cookies book sitting on my bookshelf. The recipe does seem a bit long as it involves three recipes in one, but not to worry; check out the step by step pictorials below. All recipes have been listed out for your convenience. Scroll down for Chocolate crumb crust & Raspberry Ganache recipes. Sharing this chocolate lovers recipe with my friends at Sri Valli's CCChallenge # 29.

Yields 32 bars  Prep 40 mins

Bake 10 mins   Chill 2 hours

Ingredients:

· 1 cup whipping cream
· 1/2 cup chopped semisweet chocolate (3 ounces)
· 1/2 cup chopped bittersweet chocolate (3 ounces)
· 1/3 cup sugar

· 1/3 cup butter 

· 2 egg yolks, beaten 

· 3 tablespoons whipping cream 

· 1/2 cup raspberry preserves or seedless raspberry jam 

· 1 recipe Raspberry Ganache (Scroll down for recipe)

· 1 recipe Chocolate Crumb Crust (Scroll down for recipe)

· Raspberries (optional)

'Spreads' Cookie Bars

How to bake quick & easy Cookie bars 

             Although, I like to challenge myself in the kitchen with a tad bit of time consuming, intricate and difficult recipes; there are times when I prefer to keep things quick & simple - so I can do a few more dishes, rather than slave over one item in the given amount of time. Recipes like this one from Ms. Ree Drummond -The Pioneer Woman, which was jotted down in my recipe diary; is just what I needed when company was coming over for a few days. That way, this batch of cookie bars will keep everyone will have something to snack on, anytime of the day; which gives me time to focus on other preparations :o) You can easily double or triple this recipe for a bigger event/crowd. Just dump, spread & bake the dough - it can't get easier than that. 

           These cookie bars are barely sweetened by the brown sugar, but the semi-sweet molten chocolate on the top takes the sweetness up a notch to balance it along with your favorite toppings. Even if you are making a small batch, you can have multiple toppings to suit your needs, like I did. My older one, wanted m&m's. My younger one is a 'sprinkles' fan & I fell in love with slices on snickers on top. These cookie bars, are quite soft, but the toppings you use; adds depth to its texture and can make the top layer - crunchy / nutty / chewy / sticky, as you like it.

               

Chocolate Bars with Walnut & Marshmallow Topping

How to bake Chocolate Bars with Walnut & Marshmallow Topping

         I have a happy announcement to make...... Today, I received an opportunity to share a recipe on Radio Zindagi for the Tamil listeners in the VA, MD & DC region. If you happened to listen to the show, where I gave step by step instructions for baking Coconut Macaroons, I would love to hear from you and get your suggestions & feedback about the show, please leave a comment about it.

       My kids love baked chocolate goodies so much, that they like to browse my cookbooks & pick up recipes for us to bake together. Depending on their level of patience, they will help me out (or not :o). Its hard for us to bear the withdrawal of the goodness of chocolate, for too many days at a stretch; so we end up baking something chocolaty at the first chance, we get. 

        Do you agree with - "Once a foodie, always a foodie" ? So, the foodie in me grabbed a book called Chocolate Divine Indulgence at a book fair. This book has a ton of chocolate recipes (including this one), all of which make small batches. I personally prefer recipes that make a small batch of goodies; that way I get to try a variety of recipes frequently & also, not have a ton of  leftovers. I'm pleased to share this bitter sweet recipe with my friends at CCChallenge.

Difficulty level - 1

Preparation: 20 mins + 1 hour to chill

Ingredients for 12 to 14 bars:

1/2 Cup (120 g) salted butter

1/2 Cup (75 g) unsweetened cocoa powder

1 Cup (200 g) firmly packed light brown sugar

1 large egg, lightly beaten

1/2 Cup (75 g) all-purpose (plain) flour

1/2 Cup (120 ml) milk

1 Tsp vanilla extract (essence)

1 Cup (120 g) coarsely chopped marshmallows

1 Cup (120 g) coarsely chopped walnuts

1 Cup (180 g) dark chocolate chips

Peanut Butter Kiss Cookies

How to bake Peanut Butter Kiss Cookies

       Happy Valentines Day!! Most of us, already know that we could better off without some of our daily habits. Yet, we prefer to go about our life with in our comfort zones. Be it, taking a different route than usual; changing our parking spot; or cutting down on our caffeine. Although most of our habits are harmless; mine wasn't. If there is a time of the day, that i eagerly await; it was my evening tea/chai time. I don't remember exactly when, I turned into an addict from a casual  tea drinker.

        My cuppa tea was my getaway from all the craziness in my life. Me, my piping hot mug of desi chai & a favorite TV show or a book.  It was a sacred ritual for me. Everything else had to wait; be it the chores, kids or anything else. I started believing that, my mug of caffeine could make my day better. Even my better half had learnt, (through trial and error) not to ask for any favors until I was done with my ritual!! 

        Although, i had known for a few years that my afternoon tea had a detrimental influence on me - It never hit me, that I had an option to quit. My main concern was the significant trouble i had falling asleep. Yet, I attempted in vain to adapt myself to my cup of chai, by altering the quantity, and the time of the day. The changes would only help initially, but caffeine still had the same properties. Decaff just wouldn't cut it for me. So, I finally decided to cold turkey and have been clean for more than month now. I could call it my impromptu new year resolution :)

Ingredients for about 50 cookies:

1/2 cup shortening

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 tsp baking powder

1/8 tsp baking soda

1 egg

2 Tbsp milk

1 tsp vanilla extract

1 3/4 cups all purpose flour

1/4 cup granulated sugar

About 50 milk chocolate kisses, unwrapped

Chocolate Bundt Cake/Chocolate Cupcakes with Chocolate Glaze

How to make Chocolate Bundt Cake with Bitter Sweet Chocolate Glaze (with step by step pictorials)

         Are you looking to cure your chocolate cravings? Look no further! Imagine a mildly sweet Chocolate Cake - topped with a silky smooth Chocolate Glaze & served with fresh strawberries ..... Pure Bliss!! My kids love chocolate in anything, so this is my go to recipe of Chocolate cake. The best part is, you don't even need a mixer for this recipe.

        Once refrigerated; it tastes divine, when it's slightly warmed in the microwave so the cake is warm & the glaze is gooey. I had some Glaze left over, as i was beginning to think what I could use the glaze for, the bowl disappeared from my kitchen :) Although the recipe will serve at least 10, you family will compete over who gets the biggest slice & it'll be gone in no time. I also made these as cupcakes for the kids - see image below ;o)

Choco-Nana Sweet Sandwiches

How to make Choco-Nana Sweet Sandwiches

         I try my best & succeed most of the time, in my attempts to not stock Nutella at home. If I do buy, I have to make it a point to hide the jar from my kid! Now; if only I had an episode of selective amnesia every time my craving hits - that would be great for my waistline too ;o) Truth be told, I prefer stocking Nutella, over most brands of milk chocolates, as this can do more, than just satisfy a sweet tooth - like being a part of this delectably sweet & crunchy sandwich.

         Have you tried a sweet & crunchy sandwich before? Simple everyday ingredients make up this delicious sandwich, that's crunchy on the outside; soft & creamy on the inside. This is an all time favorite with kids & a must have for weekend breakfast in my home. The soft banana slices add an interesting texture to this otherwise crunchy sandwich. Add slivered nuts of your choice to make it more healthy & appetizing. 

Ingredients:

Thick slices of White Bread -4 slices
Butter - for toasting

Ripe Banana - 1

Sugar - 1 Tbsp

Cinnamon powder - 1 to 2 tsp

Nutella (Chocolate Hazelnut) spread

(Optional) chopped Nuts - 1 Tbsp

Chocolate Brownies

How to make Chocolate Brownies

      I fell in love with the chewy chocolaty heaven on earth; the first time I ever tasted these yummies which was well into adulthood & I thought, OMG! I have been deprived of this delicacy, all my life!! :) After all, what's not to like about them? I like to think of it as a cake, without the frills; which makes it a no mess, on the go dessert. The easy to make, brownie is a cross between a cake & a cookie, in texture. But, you can have them as you like - sprinkle with powdered sugar, Take it with some milk, drizzle some chocolate sauce on top, warm it up & serve with a scoop of vanilla ice cream, you could also use it on top of this delectable, Oreo Shake. I chose to eliminate nuts in this recipe for my son & added a few white chocolate chips instead, but you could add walnuts if you like. This recipe is also great in the sense, that it does not give off an eggy smell in your brownies.

   

       While thinking about this post, I was intrigued to find out about the origin of the decadent brownie & it goes like this - A chef at Chicago's Palmer House Hotel created the confection after Bertha Palmer requested a dessert for ladies attending the Chicago 1893 World Fair; it should be, she said, smaller than a piece of cake, though still retaining cake-like characteristics and easily eaten from boxed lunches. These first brownies featured an apricot glaze and walnuts, and they are still being made at the hotel according to the original recipe. (Source: Wikipedia)

Double Chocolate Chip Cookies

How to make Double Chocolate Chip Cookies

           If you love Chocolate, then you can't afford to miss out on these decadent cookies. Why would you, when you get double (triple, actually) the dose of chocolate in it. There should be a caffeine-alert sign placed near these yummy cookies with all that chocolate going into it. A couple of these cookies are sure to give you a caffeine jolt. Yeah, these mouthwatering chocolate chip cookies are mixed with melted chocolate chips and baked with more chocolate chips with just the right amount of sweetness, it's impossible to stop, after eating one of these deliciously decadent cookies. Chewy in the center, crisp on the edge; easy to make at home and fun for everyone to eat. I just love these when they are warm & just out of the oven. I can't believe how many of these were gone, even before it hit the dining table. Of course, my son & I reminded ourselves that we had to save some for Santa. Boy, am I glad that Santa is not like the Hindu gods & goddesses & doesn't mind having pre-tasted cookies ;o)

Makes about 27 Delicious Cookies

Ingredients:

2 oz Milk Chocolate chips

1/4 cup Butter, Softened

1/4 cup Shortening

3/4 cup packed Brown Sugar

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1 Tsp Vanilla

1 1/4 cups all-purpose flour

3 oz (60% Cocoa) Dark Chocolate, coarsely chopped

3 oz Semi-Sweet Chocolate chips

Special Equipment's required:
An electric mixer

Skinny Milk Shake

How to make Skinny Milk Shake 

         
         This is one treat that will not leave you, feeling guilty! If you haven't guessed from the name yet- this is made using skim milk & low fat ice cream sandwiches from Skinny Cow - but, don't let the ingredients fool you - it's so light & refreshing, which translates to SWEET when you are watching your calories!!

Ingredients for 1 Serving:

Cookies & Cream variety of  low fat ice cream sandwiches- 2

1 cup of cold skim milk

• Cut the sandwiches into wedges & save 1 or 2 wedges for garnish.
• Put the remaining pieces in a blender along with the skim milk & blend.
• Pour into a tall glass, insert a straw & place a wedge of the ice cream sandwich  on top & serve cold.