Wholewheat Calzones

Crunchy on the outside, moist and flavorful inside.. these super healthy Wholewheat Calzones are perfect for lunch! Savour the taste of these calzones without having to do much, follow my pictures and make these calzones at home!

Wholewheat Calzones

These wholewheat calzones are my fun take on a regular pizza, if you’ve made pizza before then this is going to be a cakewalk for you, but if you haven’t and are a complete beginner with yeasts then fear not because I’ve got lots of pictures to make this really easy for you. My calzones are super healthy and super yum..Believe me when I say this- This is going to be your favorite lunchtime treat! 😀

Wholewheat Calzones

These calzones are wholewheat.. I’ve used equal parts of wholewheat flour and white flour. You can use either flours instead of going half-and-half but this is how I like it..makes me feel I’m eating something healthy you see 😉 Completely wholewheat calzones are nuttier in taste and are a little less chewy but tasty nonetheless, completely white flour calzones are chewier, tastier and crispier but super unhealthy. If you’re opposed to using white flour then by all means don’t use it.. the best thing about my recipe is that its flexible so if you want to use two cups of wholewheat flour instead of 1 wholewheat and 1 white then that will work too (and it will not affect the taste at all). Go crazy and use what you fancy!

Wholewheat Calzones Wholewheat Calzones

The crust for my calzones is pizza dough which is a rather easy thing to make and I’m clueless why people are petrified by the thought of it. When I tell people I make pizza crusts at home, they’re so impressed with me (while I’m secretly smiling thinking how easy it is to make)..Is it the yeast or something else? Because I’ve realized bread making, any sort, is easy and I consider it easier than baking cakes (which sometimes intimidates me). You need to keep a few key points in mind and you’re set to make the best breads.

  • Activating the yeast —- To activate the yeast you need 1. Good quality yeast: I’ve tried several brands and then finally zeroed down to two brands that I swear by. Bluebird and Solar. You should try the yeasts you have available and see which one works for you. There are two types of yeasts- Active Dry and Instant, all my recipes are made using Active Dry Yeast and I have no clue if you can substitute them for instant. Please google it or use active dry as mentioned. 2.Lukewarm water: This is the point I stress the most on. The temperature of the water is so important that you should probably keep a thermometer if you’re a beginner (the temperature of the water should be between 105-110 degrees Fahrenheit) but if you’re not a beginner or want to work without one I have one trick that I follow.Finger Testing. Insert your finger in water to check how warm it is, if the water feels warm but you can still comfortably keep your finger in it for a few seconds then your water is ready but if you feel the water is hot and you cannot keep your finger in it without having that burning sensation, then its probably too hot and could kill the yeast. Wait for it to cool down before going further. Remember the water must be as warm as your bath water. Comfortably warm. 3. Something Sweet- Ideally sugar or honey act as foods for the yeast and as a catalyst in this entire process. It accelerates the “proofing” process. Once you add these three things together, you should have a proofed yeast mixture in under 10 minutes. Make sure the mixture is foamy on top. If its not foamy the the yeast has probably died and you should repeat this process again, no questions asked!
  • Kneading —- Kneading helps in gluten formation which is a kind of protein. Its essential in maintaining the structure of the bread so that it does not fall apart during baking. So knead for at least 5-8 minutes (depending upon your recipe)! Its also a great exercise :p So you’re baking and working out at the same time..win-win..!
  • Rising Time and Atmosphere —- This is again a very crucial step. After kneading the dough you need to let it rest so that the yeast can work its magic. It take around 1-2 hours for your bread to rise and double in size so you have to be really patient. Also, the dough needs a warm environment for which I preheat my oven at 200 degrees Celsius for a few minutes and keep my bowl in it. This makes my dough rise like a dream. try it!

If you ace these three steps and wait for the bread to rise and double in size you can be sure of a perfect loaf each time. In this case, perfectly crispy calzones each time.

Make sure you sprinkle cornmeal on the base of the calzones before baking as it helps in making the base crispy and gives a nice flavour to it. Flour is acceptable but not preferred.

Wholewheat Calzones

RECIPE: Wholewheat Calzones

Makes: 4     Prep Time: 1 hour 30 mins     Baking Time: 20-25 minutes

INGREDIENTS

For the dough:

  • Active Dry Yeast, 1 3/4 teaspoon
  • Lukewarm Water, 1 cup (240 ml)
  • Sugar, 2 teaspoons
  • Flour, 2 cups (1 cup white all purpose flour + 1 cup wholewheat flour) + extra for kneading
  • Salt, 1/2 teaspoon
  • Olive Oil, 2 teaspoons

For the stuffing and assembling:

  • My Pizza Sauce, 1 1/2 cups (check out the recipe here.)
  • Mozzarella Cheese, 1 cup, grated
  • Vegetables/Fried Chicken/ or any topping of your choice (optional), as per taste
  • Seasoning (salt, pepper, oregano, thyme, garlic powder), as per taste
  • Cornmeal, for dusting
  • Egg, for brushing the top (alternatively use olive oil or butter to brush the top)

METHOD

For the dough

Veggie pizza at homeStart by activating the yeast. In a glass of warm warm mix in the sugar and stir until completely combined (make sure the water is still warm after dissolving the yeast, the water tends to cool down a bit due to all the stirring). Sprinkle the yeast over the warm water and mix. (If you’re worried about this step read my post above for detailed instructions).

Cover the glass with cling film or plastic wrap tightly and keep it aside for 10 minutes. After 10 minutes you will notice that the surface of the water will be all foamy, if its not then your yeast has probably died, so repeat this step again.

In a bowl, mix together flour, salt and olive oil.. Slowly add in the yeast mixture until you form a ball of dough. The dough will be sticky so don’t be alarmed. Toss the dough out on a floured surface and knead for 5-6 minutes or until the dough is springy to touch  meaning if you poke the dough it springs back slowly. If it doesn’t spring back, knead it until it does. The dough will also be less sticky after kneading.

Lightly coat the dough with oil and place it in a large bowl lightly coated with oil too. Cover tightly with plastic wrap and let it sit in a warm place for 1-2 hours or  until the dough doubles in size. This time can vary depending upon the quality of the yeast used, mine took around 1 hour 10 minutes. If you can’t find a warm place to keep it in then simply preheat your oven to 200 degrees and keep the bowl in it until the dough doubles in size.

Punch all the air out of the dough after it has doubled in size, cover loosely with foil and let it rest for 15 minutes. You can prepare your pizza sauce in the meanwhile (recipe here.)

Veggie pizza at home

Assemble and Bake

Wholewheat Calzones

Toss the dough out on a floured surface, divide into 4 equal parts using a pizza cutter or knife.

Roll out each part of the dough into an 8 inch round circle, spoon out 1/4 cup of pizza sauce on each, followed by grated mozzarella cheese and any other topping of your choice.

Fold over the far edge of the circle on top of the edge that’s near you. Basically fold over one half of the circle over the other and crimp the edges using two fingers tips.

Make three small cuts on top of the calzone so that the steam can escape and transfer the calzones to a baking tray lined with foil and sprinkled with cornmeal. Whisk an egg and using a pastry brush, brush it on top of the calzones generously. This will give your calzones a beautiful gloss and will ensure even browning. If you don’t want to use eggs, brush the calzones with olive oil or butter (it won’t give the same gloss though).

Bake on a preheated oven at 180 degrees celsius for 20-25 minutes or until the top is evenly brown and the bottom is crisp and brown too. (preheat oven at 10 minutes at 160 degrees Celsius)

Serve hot for lunch and enjoy!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Love pizzas? Check out these links…

Pizza Rolls

Pizza rolls

Homemade Classic Veggie Pizza

Veggie Pizza at Home

 

 

 

Enhanced by Zemanta
Advertisements

Skinny Mango Smoothie

This Skinny Mango Smoothie is like sunshine in a glass! Lovely summery drink and its guilt free..try my low fat Mango Smoothie for that extra taste without those extra calories..

Skinny Mango Smoothie

This summery Mango Smoothie is the drink you’re going to want to have all day, everyday this summer! I had this like twice in a day the first time I made it..It’s that good and seriously easy. The best part you ask? It’s LOW FAT..talk about having your cake and keeping it too.. 😀 If you’re not a yogurt smoothie fan (like me) then hang on.. because we ain’t using yogurt in this one! Enjoy the pure and unperturbed taste of my favorite summer fruit..GUILT FREE with this smoothie 😀

Skinny Mango Smoothie Skinny Mango Smoothie

The Indian summer is here..its not hot as usual (lucky for us) but the fruits are rolling in..The mangoes are as juicy as ever and I’ve used the ripest one I could find for this smoothie. This smoothie isn’t like the regular ones where you use yogurt (I dislike yogurt-ey taste in a smoothie) but instead I’ve made it using a very special ingredient to thicken it up. Frozen Bananas. Those two magic words have literally changed the way I work and think in the kitchen now. Frozen bananas not only thicken up the smoothie but also give out no flavor to it. Win- Win right? 😉 The mangoes mask it very nicely and its impossible to guess that there are bananas in it. You can bet on it..

A handful of ingredients and a mixer is all you need. So lets get started and make the summer drink of the year..shall we!!?

Skinny Mango Smoothie

RECIPE: Skinny Mango Smoothie

INGREDIENTS

Serves: 2     Time: 10 minutes

  • Frozen Banana, 1 (peeled and frozen for a few hours)
  • Ripe Mango, 1 Large
  • Skimmed Milk, 3/4 Cup (or 180 ml)
  • Vanilla Essence, 1/2 teaspoon
  • Honey, 1 teaspoon
  • Ice Cubes
  • A good strong mixer

METHOD

Blend the frozen banana in the mixer for a few minutes until it becomes white and creamy, almost like a soft serve ice cream. Like this:

Skinny Mango Smoothie

Once the bananas are creamy add in all the other ingredients and mix for a few seconds (including ice cubes) until the ice is crushed and the smoothie is nice and creamy and thick.

Serve Cold on a hot summer day, by the pool or not by the pool! 🙂 Enjoy!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Impressed by the frozen banana trick (I didn’t invent it), then you will love how I made Chocolate Chip Ice Cream with it. Its low fat and guilt free as well…only 89 cals! 😀

Low Fat Chocolate Chip Ice Cream at Home

Homemade Chocolate Chips Icecream

Love Mangoes? Try my Summery Mango Salsa, WARNING: It’s addictive! 😀

Summery Mango Salsa

Mango Salsa Summer

Enhanced by Zemanta

The Best-Chocolate Chip Banana Bread

Moist, fluffy, subtly sweet..this Chocolate Chip Banana Bread has many fans! This banana+chocolate combination is sinfully delicious..try this recipe to taste a piece of heaven!

Chocolate Chip Banana Bread

If you’re ever lost on my blog or are totally confused about what to start with then I have something for you today! “The Best- Chocolate Chip Banana Bread”. This sinfully delicious banana bread is the best I’ve ever had..and you will too.

Banana breads are man’s finest creation, not mobiles not cars not anything else but banana breads (and pizzas :p). Not because they’re easy as hell not even because you barely need anything to make it but because its are a perfect example of how you can use rotting, useless bananas and transform them into this marvelous piece of cake (or bread, whatever you like to call it). Despite their name, Banana breads actually don’t taste like breads at all. They’re more like sweet, moist cakes that are amazingly fluffy. Why they’re called breads is beyond my understanding, probably because they’re ideally made in a loaf tin giving it that “bread” look.. but who cares what they’re called as long as you can get a piece with some hot coffee. 🙂

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

I made this banana bread for my sister to take home with her (she’s married) along with my Braided Nutella Bread (which you must try) and it got rave reviews. Its safe to say that my experiment was a huge success and my banana bread has some crazy fans now! The best part about a banana bread is that its not restrictive like some recipes, you don’t have to look at the calendar to see if that fruit is available this time of the year. You can have your banana bread in winters, summers, during an apocalypse, basically whenever you like. Its also a great opportunity to use up rotting bananas instead of throwing them away because you also don’t need fresh bananas for it. Blacker the better. Overripe bananas are actually the secret to a moist banana bread, I went looking for bananas that had black spots on them, the banana vendor actually thought I was crazy when I asked him for black bananas, I could read the expression on his face.. It had “whaaaatttt?!” written all over it. I’d suggest you to wait patiently for a few days until your bananas are all over ripe and mushy rather than going looking for black bananas. :p

Chocolate Chip Banana Bread Chocolate Chip Banana Bread

The recipe is really easy and like I said if you’re ever confused about what to make from my blog then start with this. I’ve used fairly basic ingredients in it.. you’ll need flour, sugar, butter, eggs and mashed bananas to make this and an hour from prepping to baking. You can make this even if you’re a beginner so let’s get started and make the The Best Chocolate Chip Banana Bread, shall we?

Chocolate Chip Banana Bread

RECIPE: Chocolate Chip Banana Bread

INGREDIENTS

  • Flour, 2 cups
  • Baking Powder, 1 teaspoon
  • Salt, 1 teaspoon
  • Softened Butter, 1/3 cup
  • White Granulated Sugar, 1/2 cup
  • Eggs, 2 (at room temp.)
  • Overripe Bananas, 3, mashed into a paste
  • Buttermilk, 2 tablespoons (you can substitute it with yogurt)
  • Vanilla essence, 1 teaspoon
  • Chocolate Chips, 3/4 cup (plus extra to sprinkle on top)

 METHOD

In a bowl, sift flour, salt and baking powder and keep aside.

In a separate bowl whisk together butter and sugar until light and fluffy, about 2-3 minutes. Add in the eggs and whisk gently for a minute. Please make sure the eggs are at room temperature. Cold eggs won’t mix properly. Add in the mashed bananas, buttermilk and vanilla essence.

Now add the dry ingredients to the wet ingredients little by little until everything is properly mixed and a thick batter is formed. Do not over mix the batter or your bread will turn tough and rubbery. Fold in the chocolate chips until evenly distributed.

Preheat the oven to 180 degrees Celsius for 5 minutes.

Transfer to greased loaf tin (9×5 inches) and bake for 45-50 minutes at 180 degrees Celsius or until a skewer comes out clean. I normally take out the banana bread and cover it loosely with foil paper after 20 minutes and then continue baking to avoid heavy browning on top. For best results keep checking your bread every 5 minutes by inserting a skewer after 40 minutes. Stop baking once the skewer comes out clean with a little chocolate and crumbs.

Transfer bread and cut into pieces once it has cooled down a bit. Serve for breakfast or with evening tea! I gobble it up as a late night snack too.. its perfect everytime.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Are you Banana fan? Then you must check out my Nutella and Banana Crepes made from scratch at home..

Nutella and Banana Crepes

Nutella and Banana Crepes

Want some chocolate chip recipes?!

White Chocolate Chip and Sprinkle Blondies

White Chocolate Sprinkle Blondies

Low Fat Chocolate Chips Ice Cream (only 89 cals!)

Homemade Chocolate Chips Icecream

Ultimate Dark Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

Egg Less Strawberry and Chocolate Chip Muffins

strawberry and chocolate chip muffins

Festive Chocolate Chip Cookies

Festive Chocolate Chip Cookies

Enhanced by Zemanta

Nutella and Banana Crepes

These sinfully delicious melt in your mouth crepes are great for breakfast..and are perfect for beginners in the kitchen! Check out this simple recipe for making crepes from scratch at home. 

Nutella and Banana Crepes

If you’re a regular on my blog you’d know I’ve always loved baking and cooking but this love turned into complete madness only a few months ago when I started this blog. I’ve made things I never imagined I would, not even in my dreams. I conquered my biggest fear- Bread making.. and I’m successfully ticking off many things off of my baking wishlist. I’ve made so many things I was petrified of likeg like-my cinnamon rolls and my classic homemade pizza and I’ve always been truly surprised at how simple it all was. A little guidance and a great recipe is all you need to make it easy for you and that’s what I’m here for!

Like always I was taken aback when I made these gorgeous crepes at home with the most basic ingredients and in almost no time. These Nutella and Banana Crepes served as the perfect Sunday breakfast, they were light and absolutely delicious and.. made from scratch! Yes my people we need no fancy ingredients to make this  french style pancake..only what’s in your fridge already and a little technique which isn’t difficult at all.

Nutella and Banana Crepes Nutella and Banana Crepes

RECIPE: Nutella and Banana Crepes

Makes: 4-5 crepes   Prep Time: 30 minutes  Cooking Time: 5-6 minutes

 INGREDIENTS

  • Caster Sugar, 3 tablespoons
  • Egg, 1 large
  • Milk, 1/2 cup + 1 tablespoon
  • Melted Butter, 2 tablespoons
  • Vanilla Pod, 1 (or 1 teaspoon Vanilla Essence)
  • Flour, 1/2 cup
  • Nutella, to your liking
  • Bananas, 2 sliced

METHOD

In a bowl, mix together sugar, egg, milk, vanilla beans and melted butter. Whisk this mixture for good 2 minutes and then add flour little by little. Keep whisking the flour in the wet mixture until a smooth batter is formed.

The batter will be runny. Let it rest for 20 minutes before cooking.

Brush a pan lightly with butter and heat it on medium flame. Once the pan is medium hot, pour 1/4 cup of batter on it and immediately start spreading the batter by twisting the pan in circular motions. You have to do this quickly otherwise the batter will start to cook and won’t spread. Make sure the crepes are thin.

After a little while you will start to notice little bubbles on top of the crepe, flip the crepe once the bottom side is light brown in color and cook the other side until it has evenly browned too.

Take the crepe off the heat and spread Nutella generously all over one side and place a few sliced bananas on it. Now fold the crepe twice so as to make a triangle (like in the picture). Place a few banana slices on top and drizzle some more Nutella on top before serving!

Crepes are best eaten warm. Do not be alarmed if the first crepe doesn’t turn out perfect. The second one will be better ! 🙂

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

 If you’re a Nutella lover you should definitely try my..

Braided Nutella Bread

Braided Nutella Bread

 

Enhanced by Zemanta

Braided Nutella Bread

The perfect breakfast bread is for all the Nutella lovers out there! Also learn how to easily braid bread with visuals!

Braided Nutella Bread

This Braided Nutella Bread is a blessing for all the Nutella Lovers! This crisp on the outside and soft and chewy on the inside bread serves as a perfect breakfast, slathered with some more Nutella on top. Don’t worry if you’re afraid of working with yeast because I have plenty of visuals to make bread making easy for you!

Braided Nutella BreadBraided Nutella Bread

 

I was dreaded by the thought of making breads and the first time I made one it was complete disaster but I didn’t give up! I tried again and this time followed the recipe precisely and I made the best Garlic Breadsticks in the whole wide world. Bread making isn’t difficult or complex as it is normally perceived to be. It is actually quite relaxing and once you get the hang of it, quite easy too. This braided nutella bread was quite easy to put together, once my dough was ready I just had to roll it, slather nutella on top of it, roll again, braid and bake.

Braided Nutella Bread Braided Nutella Bread Braided Nutella Bread Braided Nutella Bread Braided Nutella Bread 

Braiding has become my favorite now. I braided bread for the first time and I was surprised by how simple it was and how beautiful the end result looked. There’s still room for improvement in my braiding skills but not bad for my first time is it? 😉 Up until making a log the process is pretty much like making cinnamon rolls (have you tried my Homemade Cinnamon Rolls yet?) except you cut the log in the middle with a knife and braid the two sides on top if each other. The result is so fancy, it looks like you worked so hard on it when you actually didn’t 😀

Braided Nutella Bread

 

This braided Nutella Bread has been trending on pinterest for quite sometime now so I was bound to try it and I’m so glad I did. Crisp on the outside and chewy in the middle, it has everything you could want from a loaf.

Braided Nutella Bread Braided Nutella Bread Braided Nutella Bread

RECIPE: Braided Nutella Bread

Makes: One 15″ Loaf    Prep Time: 1 hour 30 minutes   Baking Time: 20 minutes

INGREDIENTS

  • Active Dry Yeast, 1/2 teaspoon
  • Warm Water, 1 cup (240 ml)
  • All Purpose Flour, 2 1/2 cups
  • Salt, 1 teaspoon
  • Sugar, 1 tablespoon
  • Nutella, As required
  • Cornmeal for dusting
  • Milk + Butter, for brushing

METHOD

Add 1/2 teaspoon sugar in 1/4 cup warm water and mix until combined. Sprinkle yeast over it and mix. (The water must be lukewarm to touch, too hot will kill the yeast, too cold and the yeast won’t wake up; to make sure the water is the correct temperature insert your finger in it. If it feels warm but you can comfortably keep your finger in it then go ahead otherwise wait for it to cool down). Cover tightly with cling film for 10 minutes and wait for it to get foamy.

In a bowl mix together flour, salt, remaining sugar, yeast water and remaining water and form a dough. Knead the dough for 7 minutes on a lightly floured surface until it because springy to touch, meaning if you poke your finger in it the dough will bounce back slowly.

Place dough in a lightly oiled bowl and let it stay in a warm place for 1 hour or until it doubles in size. For a warm place, you can preheat your oven for a couple of minutes and place the bowl in it.

Once the dough is ready, roll it out to a 12×15 inches rectangle and slather the top with Nutella using a spatula. Use enough to cove the top but not too much.

Start rolling inwards from the longer side and form a tight log. Transfer the log to your baking tray (lined with foil or parchment paper) and cut the dough down the middle leaving one end intact. Twist end over each other and make sure to turn the cut side on top.  Cover dough loosely with cling film for 20 minutes and let rest in a warm place.

Uncover the dough and brush generously with milk+butter. This will help in browning the top evenly. If you don’t mind eggs, then beat an egg and brush the top with it. Egg wash is the best option to get even browning and shine on top of the loaf.

Preheat the oven to 200 degrees Celsius (for 5 minutes in an OTG)  and bake the loaf for 20 minutes (at 180 degrees Celsius).

Enjoy hot with tea or coffee!

If you’re storing the loaf in the refrigerator, then heat it in a microwave for a few seconds before eating!

This recipe has been adapted from Inspired by Charm.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

 

Try my other breads…

Easy Homemade Cinnamon Rolls

Easy Homemade Cinnamon Rolls

If you’d like something savory, try these recipes…

Pizza Rolls

Pizza rolls

Caramelized Onion Focaccia Bread

Caramelized Onion Focaccia

Homemade Classic Veggie Pizza

Veggie Pizza at Home

Twisty Garlic Breadsticks

Garlic Breadsticks

Cheezy Garlic Breadsticks

Cheezy Garlic Breadsticks

Enhanced by Zemanta

Vanilla Funfetti Milkshake

Perfect summer day drink, this Vanilla Funfetti Milkshake is a perfect thing to start your day with! Funfetti Vanilla Milkshake

Milkshakes are everyone’s favorite, I’m yet to meet someone who wouldn’t like a glass full of milkshake with a cookie! Its great to forget all your worries and feel like a kid again. That’s what a milkshake does to me and the sprinkles only add more joy! The colors will uplift any mood and cheer you up in an instant!

Funfetti Vanilla Milkshake

I’m a bit of an internet nerd. If I’m not in the kitchen baking you will find me on my phone researching something or the other. Pinterest is my absolute favorite these days ! I love how that thing works on it and how you can pin your favorites on your boards. Obviously my biggest collection is of food pictures with a whole lot of cakes, cookies and shakes! I came across a lot of milkshakes on it but picture of a milkshake full of funfetti caught my attention. That blogger did a skinny version of the milkshake but skinny doesn’t cut it for me. If I’m having a milkshake I want to have a real version of it. Skinny milkshakes are like eating tofu, you know its healthy but there’s no flavor and me.. I’m a sucker for flavors! So I went the original old skool way and made my milkshake with all things great. There’s no faulting the taste here!

White Chocolate Sprinkle Blondies

My Vanilla funfetti milkshake goes great with a lot of things from chocolate chip cookies cookies to oreos but my favorite thing to go with this milkshake is my White Chocolate and Sprinkle Blondies. These blondies and my vanilla funfetti milshake is a match made in food heaven, perfect for each other.

Funfetti Vanilla Milkshake

RECIPE: Vanilla Funfetti Milkshake

INGREDIENTS

Time: 10 minutes  Makes: 2 cups or 1 large serving

  • Vanilla Ice cream, 2 scoops
  • Milk, 3/4 cup
  • Seeds from 1 Vanilla Pod
  • Vanilla Essence, 1 teaspoon
  • Pink food color, a few drops (optional)
  • Funfetti Sprinkles

METHOD

  1. In a blender, blend together vanilla ice cream, milk, vanilla seeds, vanilla essence and pink food color for a few minutes.
  2. Mix in the sprinkles and serve cold!

Decorate by sprinkling a few funfetti sprinkles on top!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

If you’re a sprinkle lover like me and a billion other people in the world.. You should make My White Chocolate and Sprinkle Blondies next!

White Chocolate Sprinkle Blondies

 

Enhanced by Zemanta

White Chocolate and Sprinkle Blondies

These funfetti white chocolate blondies are the chewiest you’ll ever find! Hard to resist and a must try! 

Funfetti White Chocolate Blondies

My white chocolate funfetti blondies are as delicious as they look! Without a doubt these ones are the ultimate crowd pleaser, so if you’re looking to impress someone with your baking skills without having to do a whole lot of work, these blondies are your answer. They are really easy to put together and ready before you know it.

It’s crazy where you get baking ideas from. This one was a last minute thing. I’ve had white chocolate blondies on my baking wishlist list for a little while now but there were so many more appealing bakes that kept attracting me. So I when I saw white chocolate in my freezer I knew it was time to bake these and my god was I glad. These blondies aren’t like any other cake you’ve ever eaten, they are extra chewy and the crust on top and on the sides was to die for. Normally crust is my least favorite but not this time, I could fight someone for the sides, no really! I bet it was the dark brown sugar that caramelized so well and gave it that crunchy golden crust.

Funfetti White Chocolate Blondies

My white chocolate funfetti blondies are such a cheerful thing to have on your kitchen shelf. The funfetti sprinkles will cheer up anyone up in a bad mood and whatever is left of that bad mood will go away when you taste them. Its like biting into sprinkle heaven. WARNING: I have no idea how many calories this is, all I can say is it isn’t health food. :p Plus who needs to know the nutritional facts when it comes to sweets, right? This is indulgence at its best! But if this is not indulgent enough for you, you need to drink my Funfetti Vanilla Milkshake with it. They are a match made in dessert heaven. 😀

Funfetti White Chocolate BlondiesFunfetti White Chocolate Blondies

A few things to keep in mind when baking these blondies, use softenened butter which is almost melting and room temp eggs. Did you know that if your egg isn’t room temp. it won’t mix properly? Apparently cold eggs will not mix well and are not ideal for baking so always use a room temp eggs. You can use any sprinkles you have available I used my favorite pastel confetti. Looks pretty doesn’t it? 🙂

Another majorly important ingredient that I used and which makes all the difference to my blondies is Dark Brown Sugar. This stuff is magic. You add it to anything and bake, it magically makes everything more chewy and worth every bite. The texture and the taste from dark brown sugar is phenomenal, I’m still learning but I don’t think anything can substitute this. But still if you don’t have dark brown sugar at hand and are keen on making thee blondies like right now you can use light brown sugar, not the same but close enough.

Funfetti White Chocolate Blondies

 

White Chocolate Sprinkle Blondies

RECIPE: White Chocolate and Sprinkle Blondies

Prep Time: 20 mins   Baking Time: 25 mins    Serves: 4-5

INGREDIENTS

  • All Purpose Flour,  1 1/2 cup (190 grams)
  • Baking Powder, 1 teaspoon
  • Softened Butter, 5 tablespoons
  • Dark Brown Sugar, 1/2 cup (110 grams)
  • White granulated Sugar, 1/2 cup (100 grams)
  • Egg, 1 large at room temp.
  • Milk, 1/3 cup (60 ml)
  • White Chocolate Chips, 1/2 cup
  • Sprinkles, 1/2 cup
  • Extra sprinkle and white chocolate chips for the top
  • 8″ Square Brownie Tin

METHOD

  1. Line a brownie tin with foil and brush melted butter or oil over the foil generously to prevent sticking. Set aside.
  2. In a bowl, sift together flour and baking powder and set aside.
  3. In a seperate bowl, whisk together butter and sugars, once they are properly mixed and are lighter in colour (about 3-4 minutes later) add in the egg and whisk lightly.
  4. Add the dry ingredients from step 2 to the butter sugar mixture in step 3 little by little until everything is combined,  don’t worry if the batter appears thick we will fix that in a moment.
  5. Add in the milk, not all at once but little by little. It is possible that you might not need the entire milk. So you need to add milk until the batter appears smooth and thinner, but still thicker than a normal cake batter.
  6. Preheat oven at 200 degrees for 5 minutes.
  7. Add in the sprinkles and white chocolate chips and give it a mix so that everything is properly combined. Funfetti White Chocolate Blondies
  8. Transfer to the lined and greased brownie tin and smooth the surface with a spatula. This is essential for even browning.White Chocolate Sprinkle Blondies
  9. Bake for 25 minutes at 180 degrees. Once you take out the blondies from the oven decorate with sprinkles and white chocolate chips. Cut into pieces and serve.

The blondies taste best with my Funfetti Vanilla Milkshake, try it! Store blondies in an air tight container for upto a week.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Love Sprinkles ? Try my Vanilla Funfetti Milkshake.

Funfetti Vanilla Milkshake

Enhanced by Zemanta