Easy Homemade Cinnamon Rolls

These fluffy and moist homemade Cinnamon Rolls are surprisingly easy to make. Knead, roll and bake.. it’s as easy as that! 

Easy Homemade Cinnamon Rolls

Believe it or not this was my first time baking cinnamon rolls. One more recipe SUCCESSFULLY ticked off my baking wishlist! Yayyie for me! This sweet cinnamon rolls recipe is perfect and is definitely a winner. My rolls were amazingly fluffy and just enough moist, the coffee glaze tastes perfect with cinnamon and brings out its flavor. I couldn’t stop marveling at my perfect rolls because they looked as great as they tasted.

Easy Homemade Cinnamon Rolls

Easy Homemade Cinnamon Rolls

I’ll admit that I was very intimidated by cinnamon rolls before baking these like I  am from anything “fancy” looking but these rolls surprised me. They were actually really easy to make and I didn’t have to struggle while rolling at all. The dough is just enough moist and rolls perfectly and since there’s no wet filling in the rolls, they didn’t even stick. I had a little hard time rolling my pizza rolls  because of the wet pizza sauce (they were gorgeously tasty though, which made them worth the effort 😉 Check out the recipe here) but the filling in my cinnamon rolls is softened butter instead of melted butter which was very easy to manage. A generous sprinkling of cinnamon and sugar on the butter was just perfect and they rolled like a dream! I suggest you to make these even if you’re a beginner at baking because if I can make such pretty rolls at my first attempt, anyone can 🙂

Easy Homemade Cinnamon Rolls

I remember eating cinnamon rolls at Cinnabon in the skin piercing winters of London, they were gorgeous in winters but something about these rolls is so comforting that you wouldn’t mind eating them any day. I can eat them be it summer or winters! But I also remember the Cinnabons to be overpowering-ly sweet (if that’s a word). With that much sweetness, one cannot eat more than a roll at once so I kept the sweetness balanced in my rolls. They were sweet enough to make everything taste great without making you feel full and high on sugar.

I’m really proud of these cinnamon rolls because I developed this recipe. After researching a number of recipes, I realized there’s not one recipe that I love. One made too many rolls, the other didn’t look appealing, then there are blogs with vegan recipes with products that are hard to find. I had to develop this out of need and I’m glad I did. This recipe made 9 medium sized rolls but if you have a bigger dish you can of course cut out more, be sure to keep them approximately 2 inches wide and you’re good to go!

The coffee glaze I made has been inspired from a number of blogs but I’m glad that with a little hit and trial I landed on the the perfect recipe I can proudly call mine. This glaze doesn’t have a strong coffee flavor but just enough for it to qualify as a “coffee glaze” :p I loved the hints of coffee from the glaze against the sweet cinnamon, works perfectly every time!

Easy Homemade Cinnamon Rolls

Easy Homemade Cinnamon Rolls

Can you see how beautiful they look pre-baked? I loved seeing these rolls rise. I’m in awe of the power of yeast, it really is my new found love! You just have to knead and then leave it upto the yeast to do the rest! That’s what I did with these rolls. After making the dough I kneaded it for about 4 minutes until it was silky smooth and then rolled it out in to a 14×8 inches rectangle. After brushing it with softened butter and sprinkling it with cinnamon sugar mix I rolled it up in a tight log and cut out 9 pieces. Then its upto the yeast to do the rest! You line small unappealing rolls in a pie dish and after 60 minutes they turn into these beautiful swirls. All you need to do now is out them in the oven and prepare the coffee glaze ! Sounds easy? So get ready to make the best Cinnamon Rolls in the world:D

Easy Homemade Cinnamon Rolls

Easy Homemade Cinnamon Rolls

RECIPE: Easy Homemade Cinnamon Rolls

INGREDIENTS

Makes: 9 Medium Sized Rolls    

Prep Time: 1 hour 35 minutes approx (including dough rising time)

Baking Time: 20-25 minutes

For the Dough

  • All Purpose Flour, 3 cups (390 grams approx.)
  • Granulated Sugar, 3 1/2 tablespoons
  • Salt, 1 teaspoon
  • Active Dry Yeast, 2 1/4 teaspoons
  • Lukewarm Water, 1/2 cup
  • Milk, 1/2 cup
  • Melted Butter, 3 tablespoons

For the Filling

  • Softened Butter, as needed
  • Cinnamon Powder, 1 1/2 tablespoon
  • Caster Sugar or Powdered Sugar, 4-5 tablespoons

For the Coffee Glaze

  • Icing Sugar, 2/3 cup
  • Vanilla Essence, 1 teaspoon
  • Black Coffee, 2 tablespoons
  • Milk, 2-3 tablespoons

METHOD

Make the Dough

  1. Proof your yeast: In a jar pour lukewarm water, the water must be warm enough (test by inserting your fingers in it, if you can keep your finger in the warm warm comfortably then go ahead otherwise wait until it cools down. Make sure the water isn’t cold though, the yeast will not wake up if the water is not warm enough) Mix 1/2 teaspoon sugar in the water until it has completely dissolved, this will act as food for the yeast. Once the water is the right temperature and the sugar has dissolved, sprinkle the yeast over it, mix using a spoon, cover tightly with cling film or plastic wrap and leave aside for 10 minutes. After 10 minutes the yeast mixture must appear foamy which means the yeast is now active and ready to be used, if it doesn’t then start again. You don’t want to take chances with this step.
  2. In a bowl, mix together flour, remaining sugar, salt and add the yeast water to it. Now add in the melted butter and milk and form a dough. If the dough appears dry add a little more milk, it should be on the sticky side.
  3. On a well floured surface, knead the dough ball for 4 minutes until it is silky smooth and let it rest in a bowl (greased with butter or oil) for 10 minutes in a warm place (I preheat my oven at 200 degrees Celsius for 3 minutes and keep my bowl in it). If the dough is sticky add more flour to the surface and keep using until your dough ball looks and feels silky. Do not go overboard with the flour though, too much flour will ruin the fluffiness.
  4. Take the dough ball and roll it out into a 14×8 inches rectangle.

Assemble the Rolls

  1. In a bowl, mix together the cinnamon and caster sugar. Now using a pastry brush or spatula coat the dough rectangle made in step 4 with softened butter. Sprinkle generously with the cinnamon sugar mix.Easy Homemade Cinnamon Rolls
  2. Start rolling from the longer side and form a neat tight log. Cut out 2 inches thick rolls, you should have about 9 of them, line them in a pie dish greased with butter and sprinkled with caster sugar.
  3. Line the rolls in the dish far from each other. My pie dish was 7 1/2 inches in diameter but I recommend using 9 inches pie dish. The rolls will have more space and will rise more. Mine were a bit too tight.
  4. Cover lightly with foil paper and let them rise in a warm place for 60-90 minutes until they have doubled in size, mine took 75 minutes. (For a warm place I preheat my oven at 200 degrees Celsius for 3 minutes and keep my bowl in it).
  5. Once the rolls have risen, bake them in a preheated (180 degrees Celsius for 5 minutes) oven at 180 degrees for 25 minutes or until evenly browned. Cover the rolls after 15 minutes with foil to avoid heavy browing.

For the Coffee Glaze:

Mix icing sugar, milk, vanilla essence and coffee until you achieve a smooth runny glaze. Spread it evenly on the rolls once the cool down.

And get ready to eat the best homemade cinnamon rolls ever!

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Crunchy Caramel Popcorn

These crunchy butterscotch-ey caramel popcorns are the real deal! They are ready in a jiffy and take zero effort, you’re never going to buy caramel popcorn again! 

Crunchy Caramel Popcorn

I’m a dresser, you know like a person who likes to dress up stuff and can’t just have it the way it is. I have to play with it and dress it “up”. So when I saw popcorns popping in my microwave I knew I cannot have them the way they are. The label said “natural” and I couldn’t have the them the “natural” way. Apart from the tried and tested melted butter topping, my new favourite is caramel topping on my popcorns! The butterscotch flavour does the trick for me and I cannot stop myself from eating those. I love the way the caramel sticks to my teeth and I have a lingering flavor long after my popcorns are over. These are addictive and perfect munchies in all sense. These will be over before you know it!

Crunchy Caramel Popcorn

The caramel recipe I’m putting up today is really really easy and worth every minute spent making it which is a total of 5 minutes! Yes only 5 minutes and you have these gorgeous ever so crunchy amber colored popcorns ready! I’ve used Act II Natural popcorns as my base, which are plain popcorns with no salt. You can use whatever brand is available to you just make sure that no salt is added to them unless you’re looking for a salted caramel flavour, in that case use salt!

Crunchy Caramel Popcorn

I couldn’t unfortunately click any process photos because the lighting was too poor and the caramel was too hot but I’ll be very detailed so that you have no questions left. I started with microwaving the popcorns just like the label said, my popcorns took about 2 minutes at high, you can adjust your timings depending upon your brand of popcorns and the microwave. While my popcorns were cooling down, I prepared the caramel for which I used butter, caster sugar and honey. I melted all three on low flame until the sugar was all melted and the mixtuee was a little foamy, the I increased the flame to high and boiled it for 2-3 minutes while stirring constantly. You have to boil the caramel until it reaches a golden color, use your judgement and take off the flame when you think it has reached that color. This caramel will be extremely crunchy after setting and will have a lovely butterscotch flavour. If you’re looking for a  squidgy caramel, something you can bite into and chew, you have to see the caramel recipe in my banoffee pie.

Crunchy Caramel Popcorn

After the caramel is done, you can waste no time. Place your popcorns in a bowl and quickly pour all the caramel over the popcorns. Using two spoons mix the popcorns whilst carefully coating them. You can at this point transfer the hot popcorns to a baking sheet lined with a parchment or butter paper to allow them to cool completely. Transfer the popcorns onto the baking tray in a single layer and drizzle any leftover caramel onto them. You will have dirty dishes but its totally worth it.

TIP: To get rid of the caramel from the pans and bowls, simply fill them with hot water and leave them for sometime. The caramel will come off on its own. Repeat if necessary.

Let it cool for about 15 minutes before eating. Once the caramel is set and has cooled down you will notice that it has hardened and is now crunchy! These popcorns taste divine and this is a must try.

Crunchy Caramel Popcorn

RECIPE: Crunchy Caramel Popcorns

INGREDIENTS

  • Butter, 100 grams
  • Caster Sugar, 125 grams
  • Clear Honey, 2 tablespoons
  • Plain Popcorns, 2 packets (without salt)

METHOD 

(for details read the above post)

  1. Start with making your popcorns, once the popcorns are done leave them to cool in a bowl while you prepare the caramel.
  2. For the Caramel: In a pan on low flame, melt butter, caster sugar and honey until the sugar dissolves completely. This will take a few minutes. Once the sugar has melted and the mixture appears a little foamy, increase the flame to high and boil the caramel for 2-3 minutes or until it reaches a golden color. Keep stirring constantly and scrape off the bottom ever so often.
  3. Switch off the flame once the caramel reaches a golden color and pour it all over the popcorns. Using two spoons, mix the popcorns while coating the caramel onto them. Transfer them onto a baking tray lined with parchment paper and line in a single layer to let them cool for 15 minutes.
  4. Once the caramel has cooled and popcorns are crunchy break them up into individual popcorns (they will most likely stick together because of the caramel).

Enjoy with your favourite movie! Store in an air tight container for upto 3 days in a cool dark place.

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Summery Mango Salsa

This mango salsa is a perfect dip for any parties this summers! Try this lip smacking-ly good dip and you will never go back to the usual one! 😀

Mango Salsa Summer

 

Summers are here and so are the summery fruits! 😀 I’m always confused about seasonal fruits but I know for sure that mangoes belong to summers. When I saw these at the supermarket the other day I knew I had to create something with these. I’ve a little sick lately (which would explain why I didn’t post anything for 10 days) and all I’ve been eating is really bland food. I needed a break so I created something zesty to pep up my taste buds and say bye bye to my sickness.

mango salsa

This mango salsa was a spur of the moment thing. I had tortilla chips and I had mangoes, so why not make salsa? I know a lot of people will be repulsed by the thought of a ‘sweet’ salsa dip but trust me, this dip is nowhere close to being sweet. Its a perfect combination of sweet and spicy goodies mixed in a bowl which shouts “SUMMERSSSS” 😀 Everything is great about this dip, I mean EVERYTHING. The mangoes give the salsa a new twist that it becomes physically impossible to stop eating it. Its a great party food to be shared and even better when you have it all to yourself! I loved eating it with plain salted tortilla chips but you can go nuts and eat it whatever you fancy. This mango salsa is also a great side dish for chicken!

It is also immensely easy to put together like a salsa is, all you need are a few other veggies cut neatly (or not) seasoned with a little salt and red chili powder and a tablespoon of lemon juice. You will have a wonder in your hand! I added a few strawberries too for a little kick too and they tasted great too. Try it and you will never go back to the regular boring salsa.. I promise!

mango salsa

 RECIPE: Summery Mango Salsa

Serves: 2

Time: 10-15 minutes

Ingredients

  • Mango, 1 large, peeled, cored and chopped
  • Tomatoes, 2 small, deseeded and chopped
  • Onion, 1 medium, chopped finely
  • Capsicum or green bell pepper, half, chopped
  • Strawberries, 2-3, chopped
  • Coriander, a handful, chopped
  • Lemon Juice, 2 tablespoons
  • Caster Sugar, 1 teaspoon (if your mangoes aren’t too sweet)
  • Salt and Red Chili Powder, to season

*You can add a few Jalapenos or Green Chilis to make it more spicy.

Method

Mix all the ingredients in a bowl and season with salt and  red chili powder. The spicier the better! This mango salsa is best eaten fresh with salted tortilla chips, as a side dish or as a filling for tacos or fajitas.

Have fun making your own salsa dip this summer, its a great weather to create! 🙂

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1-Minute Microwave Chocolate Chip Cake

This cake recipe is revolutionary, perfect to satisfy your cravings in an instant! All you need are a few basic ingredients and a Minute! It can’t get any easier than this!

Quick and Easy-1 Minute Chocolate Cake

Are you new to the baking world? Don’t know how to bake? Don’t own an oven? Don’t have the patience to bake a cake? or have a sudden craving for chocolate that needs to be satisfied within a minute? If your answer is YES to any of these questions, then read on. This recipe is for you! If you thought my 6 minute eggless vanilla sponge cake was brilliant, you will go gaga over this one. This chocolate chip cake is ever so moist and fixes all the chocolate craving you have. The best part is you don’t need an oven, or any fancy ingredients or time to make this. This is pure indulgence without any effort or time! Can it get any better? Guess not! 😀

Quick and Easy-1 Minute Chocolate Cake

Quick and Easy-1 Minute Chocolate Cake

I learnt to make this cake from Nigella Lawson’s TV show many years back. Back then I didn’t own an oven and didn’t even know how to bake properly so this cake was my go to recipe and it never disappointed me! Always moist, always quick. Try it once and you will never go back. It is perfect for beginners who are intimidated of baking cakes.

The recipe uses pretty basic ingredients, flour, sugar, cocoa powder, milk, melted butter and eggs. Yes this cake has one egg but no other leavener. Egg is actually what makes the cake cook so quickly and hold its shape. I added white chocolate chips, they do look pretty but aren’t necessary.

RECIPE: Quick and Easy 1-Minute Chocolate Chip Cake

Quick and Easy-1 Minute Chocolate Cake

Ingredients:

Serves: 2

Prep Time: 10 minutes

In the Microwave: 1 minute + 30 seconds

  • Flour, 4 tablespoons
  • Cocoa Powder, 3 tablespoons
  • Caster Sugar, 5 Tablespoons
  • Salt, a pinch
  • Milk, 2 tablespoons
  • Melted Butter, 3 tablespoons
  • Egg, 1, slightly whisked
  • Vanilla Essence, 1 teaspoon
  • Chocolate Chips ((dark or white), 2 tablespoons (optional)

Process: 

  1. In a bowl, mix all the dry ingredients (flour, cocoa powder, sugar and salt). Pour the remaining ingredients (milk, melted butter, whisked egg, vanilla essence, egg) into the bowl and  mix until everything is properly combined. Add in the chocolate chips and mix.
  2. Grease two mugs with butter or oil. Line the mugs with butter paper or paper muffin cups (if you’re going to eat the cake directly from the mug, which is acceptable, you don’t need the butter paper). Divide the batter into these two mugs and microwave on high for 1 minute, then 30 seconds and its done.

Eat the cake  with ice cream or chocolate sauce or fresh berries. You can eat it directly from the cup, I’m not going to judge 😉

Quick and Easy-1 Minute Chocolate Cake

Eat the cake the same day for best results.

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Pizza Rolls

Bored of eating the same old pizzas? Learn how to make these Pizza Rolls at home with this easy recipe. They are addictive! 😀

Pizza Rolls

What’s better than homemade pizza? Homemade PIZZA ROLLS! 😀 These burger sized rolls are perfect as a party snack or as a teatime snack even! Eat it when you like it. These rolls are perfectly sized and are a treat to have around. These pizza rolls were downed by my family with much appreciation 🙂 I was so glad to see the plate empty before the night fell, always gives me a sense of satisfaction. They were also surprisingly easy to make, they sure do look like a lot of work but actually they aren’t. Takes time but not your energy! Easy Breezy! 🙂

Pizza rolls

I quite honestly thought these rolls were far more appealing to the eye than a pizza is. They make you look like a pro 😉 I mean don’t take me wrong, I love pizzas but wouldn’t you wanna capture that incomparable taste of your favorite pizza and apply it everywhere and make it look like you worked super hard on it? This is your chance, use this pizza roll recipe as a template and make it your own! Impress people and Do what you like with it. I’ve used my pizza sauce as the base, you can use pesto instead and in place of the mozzarella cheese, use whatever cheese you prefer. I’m boring when it comes to pizzas and like mine with mushrooms and bell peppers, you can use whatever you prefer or skip it altogether to make a cheesy roll with 3-4 varieties of cheese. Pepperoni is another popular choice when it comes to pizza rolls, so if you love pepperonis why not make your own pepperoni pizza rolls at home? 😀

The process is fairly easy and starts with my pizza dough as the base. The pizza dough is fairly easy to make and can be frozen for up to 2 months. If you happen to have pizza dough at hand, you can straight away start making the rolls. It is always a good idea to make pizza dough in bulk and then freeze them to be used later. This dough is so versatile that I have so far made not only my Veggie Pizza but even my Foccacia Bread with it. The recipe for the dough produces enough dough to make around 18-20 rolls. If you don’t fancy making so many at once you can simply half the recipe or even freeze half the dough (which is what I do almost all the time).

Pizza rollsPizza rolls

Important: I’ve read a million versions of this pizza roll recipe, a lot of them without any pizza sauce as it becomes difficult to handle the log because of all the sogginess from the sauce. If you’re a beginner and do not want to be intimidated, I’d suggest you to steer clear of the sauce and straight away pile on the toppings and seasoning. You could chill the dough in refrigerator to reduce the mess but you cannot eliminate it,  so unless you know you way in the kitchen even a little bit do not use the sauce. You can use it for dipping which tastes great, by the way. Not trying to scare you!

Recipe: Pizza Rolls 

Pizza rolls

Ingredients:

Makes: 18-20 rolls

Prep time: 2 hours and 15 mins- 25 mins

Baking time: 20 minutes

For the Dough (enough for 18-20 rolls)

  • Good Quality Active Dry Yeast, 2 1/2 teaspoons
  • Lukewarm Water, 1 1/3 cup* (or 360 ml)
  • All Purpose Flour, 3 1/2 cups (or 440 grams)
  • Olive Oil, 2 tablespoons** and extra for brushing
  • Salt, 1 teaspoon
  • Sugar, 1 tablespoon for the dough + 1/2 teaspoon to activate yeast
  • Cornmeal for dipping the rolls, a handful

For the Toppings (for 18-20 rolls)

  • Pizza Sauce, 2/3 cup
  • Mozzarella Cheese, 1 cup
  • Bell Peppers, 2, sliced
  • Mushrooms, 2/3 cup, sliced length wise
  • Seasoning (salt, pepper, oregano and garlic powder)

Process:

Make the Dough:  (for visuals click here)

  1. Activate the yeast. To activate the yeast, add in the ½ teaspoon of sugar to the lukewarm water in a jar and mix until dissolved. Once the sugar has dissolved, sprinkle the yeast and mix until somewhat dissolved. At this point, cover the jar with plastic wrap or cling film tightly and let it sit for 10 minutes. After 10 minutes you will notice that the surface of the water will appear foamy and the yeast will be completely dissolved. If none of these happen, it is possible that you killed the yeast (water too hot) or the yeast didn’t wake up (water too cold). Read the post above to learn how to deal with yeast.
  2. In a bowl, sift together flour, salt and add in the olive oil and 1 tablespoon sugar and mix. Now add in the foamy yeast water and make it into a ball of dough.
  3. Toss this ball onto a floured surface and start kneading by hand (7-10 minutes) or mixer (7 minutes). I normally set a timer for 7-8 minutes; by that time my dough is normally smooth and springy. If it’s I knead until it is, which could take another couple of minutes. To learn about kneading dough, read the post above.
  4. Once the dough is nice and springy, lightly oil it and place it in a large bowl that has been lightly oiled too for about 1-2 hours until your dough doubles up in size. Mine usually take 1 hour 10 minutes but it is normal for the dough to take up to 2 hours depending upon the quality of your yeast.
  5. Once the dough has doubled in size, punch it a few times to release air. Divide the dough into two balls and place them in separate bowls, lightly covered for 10 minutes. At this point you can freeze the balls to be used later. You can also freeze half of the dough to be used later. Freezing and thawing details are given at the end of the post.
  6. After the 10 minutes are up, the dough is ready to be used.

Assemble and Bake:

  1. Roll out each ball into a 9×12 inches rectangle and poke with your fingers throughout the dough and brush with olive oil. This is done to avoid any sogginess in the final rolls.Pizza rolls
  2. Brush the doughs with 1/3 cup pizza sauce each and top with 1/2 cup mozzarella cheese each followed by 1/3 cup mushrooms and 1 bell pepper each.

Pizza rollsPizza rolls

  1. Roll the dough into a tight log (as tight as you can) and chill in the refrigerator for 30 minutes.
  2. Preheat the oven at 200 degrees Celsius (in an OTG for about 10 minutes)
  3. Pour cornmeal in a flat plate. Cut the log into 9-10 1-inch rolls. Dunk the bottom of the roll in cornmeal and line on a baking tray.Pizza rolls
  4. Bake at 180 degree Celsius for 20 minutes or until the sides start to become golden.Pizza rolls

Pizza rolls

Enjoy these pizza rolls hot. Consume immediately or refrigerate for upto 2 days.

Freezing : If you decide to save half of the dough to be enjoyed later, simply coat it with oil lightly and place it in a ziplock or airtight bag and freeze until required.

Thawing: When you’re ready to use the dough, Transfer the frozen dough ball bag from the freezer to the refrigerator and keep it there overnight or for 12 hours. When you’re ready to bake the pizza rolls, place the dough outside on the kitchen counter 30 minutes before baking or until it reaches room temp. Continue with “assemble and bake”. The dough balls freezes well for 2 months.

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This recipe has been adapted from Sally’s Baking Addiction.

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Ultimate Dark Chocolate Chip Cookies

These cookies are the fudge-iest, chewiest and chocolate-iest cookies you will ever eat. You will (literally) not be able to stay away from these. Read the recipe for two versions of these Ultimate Dark Chocolate Chip Cookies!

Ultimate Dark Chocolate Chip Cookies Ultimate Dark Chocolate Chip Cookies

I made the best possible dark chocolate chip cookies and I’m chuffed! I’m so glad because its not everyday that I do everything right and bake cookies that are out of this world. These cookies had everything a chocolate lover could ask for, the fudgy bite, the chocolate overload and the right amount of sweetness. No one, I mean NO ONE can fault these cookies, because they’re perfect! I’m so glad because when it comes to baking I’m a little disaster prone. A while back, I had a craving for double chocolate chip cookies and I baked them. Assuming the dough would be perfectly alright even if I “over chill” it, I let it chill for upto 18 hours when the recipe called for 2 hours. I baked the worst possible cookies of all times. Burnt from the top, burnt from the bottom, nothing was right about those cookies. They were like little volcanoes erupting steam and smoke! They were good for one thing though, as a Self Defense Weapon. Those harder than stone cookies could kill someone had I hit them with it. Not kidding!

chocolate chip cookie

I’m glad I’m learning now and my journey to producing edible food is running smoothly..except for a few bumps here and there 😉 These dark chocolate chip cookies are the ULTIMATE ones, you will not go back to any recipe after you try this. If you’re looking for a little twist on chocolate chip cookies, you can also try my Chewy Chocolate Chip Cookies I baked for Christmas. They were a master piece!

Dark chocolate chipsWhite chocolate chips

I baked two varieties of these dark chocolate chip cookies, one with white chocolate chips and the other with dark chocolate chips and both of them were amazing. I cannot choose which one I would’ve liked to eat more. Gun to my head, I’d probably choose the white chocolate chip ones because they look absolutely adorable!

These cookies were fairly easy to make with only about 20 minutes in preparation time. Unlike most of my cookies this one has eggs. The egg  gives it extra moisture and makes these cookies extra chewy. They almost taste like cake. Please make sure that you use a room temperature egg because a cold one will not mix properly. Once you form the cookie dough, which is  a treat in itself, you have to refrigerate the dough for about an hour. It is absolutely necessary to refrigerate the dough so that the cookie dough becomes easier to handle because it is really sticky. Once refrigerated, it becomes easier to make the dough balls.

Ultimate Dark Chocolate Chip Cookies

These cookies are rather chewy, so if you’re looking for something crispy then refrain from baking these ones. They are delicate little, almost cake-like cookies that have a fudge-y chewy texture to them. Not crispy at all. I baked these for 15 minutes to keep that chewy factor intact, I haven’t tried baking them for more than 15 minutes so I can’t really comment if they’ll be crispier if you bake them longer.

Ultimate Dark Chocolate Chip Cookies

Once you take the cookies out of the oven, they will be really soft. They will harden a bit once they cool down so don’t panic. While the cookies are hot and soft, stick a few chocolate chips on top of them and press slightly. It gives them this beautiful look, because no matter how carefully you place chocolate chips on top of cookie dough before baking they still don’t look pretty enough. This works for me, just be careful while sticking the chocolate chips because the cookies are really soft and could break. Let the cookies cool down on the baking tray for 15 minutes before you transfer them onto a wire rack and let them cool for another 15 minutes on it so that the chocolate chips you stuck on top of them cool down too.

RECIPE: Ultimate Dark Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

Ingredients:

Makes: 16-17 large cookies

Prep Time: 20 minutes + 1 hour dough chilling time

Baking Time: 15 minutes

  • Softened Butter, 1/2 cup
  • Light Brown Sugar, 1 cup (or 1/2 cup white+1/2 cup dark)
  • Egg, 1 at room temperature
  • Vanilla Essence, 1 teaspoon
  • Chocolate chips of your choice, 2/3 cup *
  • Flour, 1 cup or 128 grams
  • Baking powder, 1 teaspoon
  • Cocoa Powder, 1/2 cup
  • Salt, 1/4 teaspoon
  • Milk, 2 tablespoons

* If you want to bake half white chocolate chip cookies and half dark chocolate chip cookies, take 1/3 cup white chocolate chips and 1/3 cup dark chocolate chips (in separate bowls), divide the cookie dough in half and add the chocolate chips. If not, simply put, 2/3 cup of chocolate chips of your choice.

Process:

  1. Whisk the butter until light and fluffy in a bowl. When the butter is pale yellow, add in the sugar and whisk again until completely incorporated. Whisk egg in a separate bowl and add it along with the vanilla essence to the butter sugar mix. Whisk for a few seconds until everything is properly combined.
  2. In a separate bowl sieve the flour, baking powder, cocoa powder and salt. Mix it properly and add it little by little to the butter mix made in step 1. Mix with a spatula or spoon, ditch the whisk.
  3. Add in the milk to form a smooth dough, the cookie dough will be sticky. Add in the chocolate chips. If you want to bake half white and half dark chocolate chip cookies, divide the dough in half and place them in separate bowls. Mix in the 1/3 cup white chocolate chips in one and 1/3 dark chocolate chips in the other with a spoon or spatula.
  4. Wrap the cookie dough or doughs in cling film or plastic wrap and refrigerate for an hour (maximum 2 hours).
  5. Preheat your oven at 200 degree Celsius, while you line the cookie on a baking tray. Take 1 and a half tablespoon of cookie dough in your hand and make a ball, then flatten it out slightly and place it on the baking tray. Do not over crowd the baking tray these cookies will spread a little.
  6. Bake the cookies at 180 degree Celsius for 15 minutes. The cookies will be soft when you take them out, allow them to cool on the baking tray for 15 minutes before transferring them on a wire rack. *While the cookies are still soft, decorate them with a few chocolate chips on top. Simply place chocolate chips on top of the cookie and lightly press. Allow to cool and enjoy!

The cookies will stay fresh up to 8-10 days in an air tight container. I suggest you eat them within 5 days!

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Easy Hummus Recipe

This Lebanese dip goes perfectly with everything and is so so easy to make! A few basic ingredients and you have a fancy appetizer ready!

Easy Hummus Recipe without tahini

 

Lebanese food is in rage these days, from shwarmas to falafel, people are going crazy about it. Hummus with pita breads is a popular appetizer at restaurants and I wanted to replicate that flavor at home. Until about a few days back I thought one needs tahini to make hummus but I was wrong. When I saw Dimple’s Smoked Paprika and Lemon Hummus post, I was stunned to discover that hummus could be made without tahini. Tahini is a sesame seed paste which is ideally used in making hummus but skipping it won’t make a lot a of difference, in fact no difference at all.

I love hummus and who wouldn’t, its a refreshing healthy dip which is ready in a jiffy. Its made with chickpeas or garbanzo beans, which are protein rich and free of cholesterol, olive oil, which is a healthy form of fat along with garlic and lemon which are great antioxidants. The great thing is I’ve skipped tahini which is brimming with fats and calories. I’m not crazy about health food but eating healthy once in a while can do no harm, can it? 😉 This dip is also very versatile and goes with just about anything. From pita bread to crackers to potato wedges, enjoy this hummus dip with your favorite munchies.

Easy Hummus Recipe without tahini Easy Hummus Recipe without tahini

You don’t need any fancy ingredient for this dip, these ingredients will most likely be in your refrigerator or pantry, so get started and make this dip NOW!

Recipe: Easy Hummus

Easy Hummus Recipe without tahini

Ingredients:

Makes: 1 cup Hummus dip (240 ml)

Time: 10-15 minutes

  • Chickpeas, 1 cup, boiled and drained or canned will do
  • Yogurt, 1-2 tablespoons
  • Olive Oil, 2 tablespoons
  • Garlic, 2  cloves (trust me they’re more than enough)
  • Lemon Juice, 1 tablespoon
  • Fresh Coriander, chopped, 1/4 cup
  • Water, 1/8 cup
  • Salt and red chili powder, to taste

Process:

Blend all the ingredients in a food processor until you form a fine paste. Add more water if the dip appears sticky. Season well and serve with toasted pita bread chips or crackers!

Yeah, that’s it. Not eating hummus at restaurants now, are you? 😉

TIP: Make fresh hummus every time. Refrigerated hummus loses a little flavor, tastes best when fresh.

This recipe has been inspired and adapted by Shivaay Delight’s  Smoked Paprika and Lemon Hummus

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