Half and Half Chocolate Chip Cookies

Can’t decide what to eat between a simple chocolate chip cookie and a dark chocolate chip cookie? These Half and Half Chocolate Chip Cookies are your answer.

Half and Half Chocolate Chip Cookies

Another masterpiece, these half and half cookies do not just taste great but are also a sight to look at. These half dark chocolate and half vanilla chocolate chip cookies are treat to have around and are super fun to make! My Half and half chocolate chip cookies are just what a chocolate chip cookie needs to be, crunchy on the outside and super moist on the inside. This recipe will get you the best of both the worlds in just one cookies! ūüôā

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

A good recipe isn’t always easy to develop. I got these cookies right only after a few hit and trails. The first two batches were epic fails and I mean it when I say Epic. The cookies in the first one were too flat and too tender; they’d break as soon as I’d lift them up but tasted great so that was a plus. The second attempt was worse. They were flat but I also burnt them! They looked disgusting. I had almost lost hope with these ones but then I Googled to check what I was doing wrong. Turns out I was adding too much butter and that’s what was making my cookies too flat. The second time my oven was too hot apparently. But here they are now…all fixed for you try at home! No more misses this time. These cookies taste amazing and look fantastic!

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

They might look like a lot of work but they aren‚Äôt any different from any other cookie. All you really need to do is make two different cookie doughs and make balls out of them. Then press those balls together and make a bigger ball with both the cookies using your palms. Just be careful to not get the chocolate on the vanilla dough. It won’t spoil the taste, just the looks, but who cares. You‚Äôre going to eat them together anyway! My mind is now going places and all I‚Äôm thinking are flavors! Mint with chocolate? How does that sound you guys!? ūüėÄ Or even Red velvet with dark chocolate. You can try a number of combinations, just be sure to share them with me too! I‚Äôd love to know what you create.

The recipe I‚Äôve shared is really simple; do not be afraid of the instructions below. It only looks long because I’ve explained it very thoroughly. So please don’t be intimidated..Try it and you’ll know!

Half and Half Chocolate Chip Cookies

 RECIPE: Half and Half Chocolate Chip Cookies

Makes: 12-15 cookies     Prep Time: 20 minutes    Inactive: 1 hour     Baking Time: 11 minutes

INGREDIENTS

For the Vanilla Chocolate Chip Cookie Dough

  • All Purpose Flour, ¬Ĺ cup + 2 tablespoons or 95 grams
  • Baking Powder, ¬Ĺ teaspoon
  • Softened Butter (salted), ¬ľ cup or 57 grams*
  • Sugar (mix of powdered white and dark brown), 1/3 cup
  • Egg, ¬Ĺ (Whisk 1 egg and divide in 2 parts)
  • Vanilla Essence, 1 teaspoon
  • Dark Chocolate Chips, ¬Ĺ cup

For the Dark Chocolate Chip Cookie Dough

  • All Purpose Flour, ¬Ĺ cup + 1 tablespoon or 80 grams
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, ¬ľ cup
  • Softened Butter (salted), ¬ľ cup or 57 grams*
  • Sugar (mix of powdered white and dark brown), ¬Ĺ cup
  • Egg, ¬Ĺ (Whisk 1 egg and divide in 2 parts)
  • Vanilla, 1 teaspoon
  • Milk, 1 tablespoon
  • Dark Chocolate Chips, ¬Ĺ cup

*If you do not have salted butter simply add ¬ľ teaspoon salt to each cookie dough.

METHOD

For the Vanilla Cookie Dough

Sift together flour and baking powder (also salt if you’re using unsalted butter) in a bowl and keep aside.

In a separate bowl, whisk butter until light and fluffy, about 2-3 minutes and then add in the sugars. Whisk the sugars and butter until they’re properly combined and sugar looks like it has dissolved in butter, about 2-3 minutes. Now add in the egg and whisk again for a minute. Add in vanilla essence.

Add the dry ingredients to the wet ingredients little by little and mix using a wooden spoon or a spatula. NO WHISK. Fold the ingredients together until you no longer see dry flour.

Now add in the chocolate chips and mix to evenly disperse them.

Fold this cookies dough in cling film or foil and chill in the refrigerator for 1-2 hours. 1 hour is a must but 2 hours is preferred. This will make your cookie dough easier to handle.

For the Chocolate Cookie Dough

Sift together flour, cocoa powder and baking powder (also salt if you’re using unsalted butter) in a bowl and keep aside.

In a separate bowl, whisk butter until light and fluffy, about 2-3 minutes and then add in the sugars. Whisk the sugars and butter until they’re properly combined and sugar looks like it has dissolved in butter, about 2-3 minutes. Now add in the egg and whisk again for a minute. Add in vanilla essence.

Add the dry ingredients to the wet ingredients little by little and mix using a wooden spoon or a spatula. NO WHISK. Fold the ingredients together until you no longer see dry flour. Add the milk now and mix it in the flour.

Now add in the chocolate chips and mix to evenly disperse them.

Fold this cookies dough in cling film or foil and chill in the refrigerator for 1-2 hours. 1 hour is a must but 2 hours is preferred. This will make your cookie dough easier to handle.

To Assemble

Preheat the oven at 180 degrees Celsius for 10 minutes.

Once your cookie dough’s are chilled take them out of the refrigerator.

Line your baking tray with foil or parchment/butter paper.

Take a little less than 1 tablespoon of dough from vanilla and chocolate each. Shape them into individual balls. Next, press them with each other slightly and make a single ball from them.

Half and Half Chocolate Chip Cookies

Do that to the entire cookie dough. You should have about 12-13 cookies. They might not fit at once so you can keep them in the refrigerator while the first batch is baking.

Bake the batch for 11 minutes at 180 degrees Celsius. Take them out and allow them to cool for at least 30 minutes before you lift them up.

Store the cookies in an airtight container for up to a week.

TIP:

  • Try and use a silver aluminum baking tray. Dark colored baking trays will brown your cookies too much from the bottom. If you only have a dark color baking tray, line it with foil (I normally do about 3 layers of foiling).
  • To make your cookies look prettier, stick a few chocolate chips on top of them right after you take them out of the oven. The chips will slightly melt and stick to the top making your cookies look great!

Why don’t you try these cookies and share the pictures with me? I’d love to know how they turned out. Any sort of reviews, good or bad; are always welcome.

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Recipe idea inspired from sallysbakingaddiction.com

Take pictures of the food you create using a Sugar & Spice by Radhika recipe and Hashtag them on Instagram and Facebook. Use #sugarnspicebyradhika. I love to connect with my readers. 

#sugarnspicebyradhika

Looking for more cookie recipes? Find them here…

Peanut Butter White Chocolate Chip Cookies

Peanut Butter White Chocolate Chip Cookies

Homemade Oreos (Eggless)

Homemade Oreos (Eggless)

Ultimate Dark Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

Toasted Marshmallow Cookies

Toasted marshmallow cookies

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Lemon Crepes with Tangy Lemon Glaze

These silky smooth crepes with hints of lemon are by far the best I’ve eaten. They’re perfectly paired with a sweet and tangy lemon glaze to makes every flavor pop. ¬†This recipe is a “must try”..even for beginners!

Lemon Crepes with Tangy Lemon Glaze

Crepes are probably the simplest dessert there is. If you know the basic recipe, you can do a variety of things to them..They’re so versatile and taste great no matter what the topping is. I¬†loved the Nutella and Banana Crepes I made a little while back but these tangy lemon crepes easily top my list.

If you’ve been reading my blog regularly¬†you probably would’ve figured out by now that I’m in love with anything lemony so you can imagine my level of excitement when this experiment turned out to be a success and my crepes tasted like heaven. They¬†are just what you want for breakfast, for a quick snack or for dessert, I could munch on them the whole day and not get bored of these, honestly.

Lemon Crepes with Tangy Lemon Glaze

These crepes have a subtle taste of lemon that comes from the zest and the lemon juice, I made a lovely lemon glaze to top it with. Trust me, you do not want to skip the glaze, it makes these crepes taste¬†out-of-this-world amazing, so do not skip it. It gives them a sweet and tangy twist which is great with the silky smooth texture. I swear I can eat these all the time and I did, I made these yesterday and I had them so many times that I’m feeling guilty now.¬†They are irresistible, don’t say I didn’t warn you ūüėČ

They’re also super easy to make, so if you’re an amatuer this recipe is for you. No baking, no complex techniques and no fancy ingredients. Just plain cooking. And you’ll have your crepes ready in no time. So get your equipments ready and read on! Do not forget to write back to me if you try these out, I’d love to hear your reviews, good or bad!

Lemon Crepes with Tangy Lemon Glaze

Lemon Crepes with Tangy Lemon Glaze

RECIPE: Lemon Crepes with Tangy Lemon Glaze

Makes: 5       Prep Time: 35 mins (including resting time)        Cooking Time: 5-10 minutes

INGREDIENTS:

For the Crepes

  • Milk, 1/2 cup or 120 ml
  • Egg, 1
  • Melted Butter, 2 tablespoons
  • Powdered Sugar, 2-3 tablespoons (you can also use sugar syrup)
  • Zest¬†of 1 lemon
  • Lemon Juice, 1 tablespoon
  • Vanilla Essence, 1/2 teaspoon
  • Flour, 1/2 cup or 65 grams

For the Lemon Glaze

  • Icing Sugar, 5¬†tablespoons
  • Lemon Juice, 1 tablespoon

METHOD:

Mix all the ingredients listed under “for the crepes” except the flour. Whisk it until everything is properly combined for about 2-3 minutes and then add in the flour. Make sure you whisk it well so that no lumps or flour pockets are formed. Set this batter¬†in the refrigerator for 30 minutes.

Prepare your glaze while the batter is resting. In a bowl, mix together icing sugar and lemon juice until its nice and thick. The mixture doesn’t have to be too runny. If it appears runny, add more icing sugar; if it appears thick, add in more lemon juice. Taste and see whatever you prefer and adjust your glaze according to that. Keep your glaze aside when ready.

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 very very quickly otherwise the batter will start to cook and won’t spread. Make sure the crepes are thin so spread as much as you can.

After a little while you will start to notice little bubbles on top of the crepe,¬†flip it¬†once the bottom side is light brown in color and cook the other side until it has evenly browned too. You’ll need about 1 minute on the first side and about 30 seconds on the other one.¬†

Once done, take the crepe off the heat and roll quickly. Repeat with the rest of the batter, you should have about 5 medium sized crepes. The recipe can be easily doubled if you want more.

Line the crepes on a plate, generously drizzle the lemon glaze on them and enjoy! 

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Like crepes? Try my Nutella and Banana Crepes.

Nutella and Banana Crepes

Or try these if you love lemons as much as I do..

Eggless Lemon Cupcakes with lemon Icing

Lemon Cupcakes with Lemon Icing

Lemon Butter Biscuits (eggless)

lemon butter biscuits

Lemon Loaf Cake

lemon cake

Eggless Lemon Drizzle Cake

lemon drizzle cake

 

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Sunrise Smoothie with Pineapple and Mango

This is one smoothie you would want to drink the minute you wake up. Bursting with flavors, this all fruit, no dairy smoothie is a perfect breakfast drink!

Sunrise Smoothie with Pineapple and Mango

This smoothie is no frills, super easy and extremely quick. All you need to do is throw in all the ingredients in a mixer and whizz them up. My kinda drink after a long tedious day.

After being awake last night for way too long, followed by an early morning and then a round of ¬†grocery shopping on a super hot day in Delhi I was neither in a mood to cook nor eat! All I could think of was a cool refreshing drink and me sipping it in peace, that’s when I made it. Its really fruity, I’ve added coconut water as a base but you can add coconut milk too, I’m pretty sure that’ll taste divine.

So let’s talk about this beauty before I fall asleep. :p

Sunrise Smoothie with Pineapple and Mango

RECIPE: Sunrise Smoothie with Pineapple and Mango

Makes: 1 tall glass        Time: Not even 5 minutes

INGREDIENTS

  • Pineapple, Chopped, 1/2 cup
  • Mango, Chopped, 1/4 cup
  • Fresh or packaged Coconut Water, 2/3 cup
  • Frozen Banana, 1 (you can use 2-3 tablespoons of yogurt instead)
  • Sugar Syrup, 1 tablespoon

METHOD

Blend¬†frozen banana in a mixer until it resembles a soft serve ice cream. It’ll look very grainy at first but then It’ll turn smooth.¬†Keep blending until it does.

Add in the remaining ingredients and whizz again until the smoothie is nice and smooth. Pour in glasses and serve.

You can also add crushed ice into the mixer if it can handle it. However, if your mixer is not equipped to crush ice, freeze your ingredients beforehand and then blend them. The smoothie will be cold without using any ice.

Hope you try this. If you do, let me know! I’d love to know what you thought of it. Why don’t you try it with coconut milk instead of coconut water..A virgin Pina Colada!? ūüėÄ

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Why don’t you try these too this summer?

Apple Ginger Lemonade (My favorite)

Apple Ginger Lemonade

Skinny Mango Smoothie

Skinny Mango Smoothie

Vanilla Funfetti Milkshake

Funfetti Vanilla Milkshake

Low Fat Homemade Chocolate Chip Ice Cream

Homemade Chocolate Chips Icecream

 

 

 

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Peanut Butter White Chocolate Chip Cookies

These super soft Peanut Butter cookies with lots and lots of white chocolate chips are enough to satisfy your PB cravings and are easy to make too!

Peanut Butter White Chocolate Chip Cookies

If you love peanut butter you have got to try these soft Peanut Butter White Chocolate Chip Cookies..! I’ve been getting PB craving recently and after having my Peanut Butter Swirl Brownies¬†all I could think of was ways to incorporate peanut butter in my baking so I baked these. These cookies are really soft and also easy to make.

Peanut Butter White Chocolate Chip Cookies

These cookies unlike my other cookie recipes aren’t super duper soft but are somewhere between crunchy and soft. You get a little crunch when you bite into these ¬†and I loved that ! Great change from super soft cookies. I’ve used creamy peanut butter to make these and I keep wondering what these would taste like had I used the crunchy one! Let me know if you’ve ever tried those..To add the peanut butter to the recipe I reduced the butter from 1/2 cup (what i normally add) to 1/3 of a cup to not go overboard with fat contents so they’re healthy..in a way ūüėČ Dense chewy cookies, they could easily fail any peanut butter cookie you’ve ever had.

Peanut Butter White Chocolate Chip Cookies

Peanut Butter White Chocolate Chip Cookies

Can you see that moist centre? They melt my heart really ‚̧ They literally break without any sound because of the soft centre but have a crunchy exterior..soft interior, crunchy exterioir..talk about having the best of both the world’s?! ūüėČ

If you’re not a fan of white chocolate you can easily substitute them with dark chocolate..I’m not a big fan of white chocolate either but I felt like I needed to get out of my comfort zone and use something other than dark chocolate. Surprisingly,¬†I didn’t mind white chocolate chips in these cookies..they made the cookies sweeter but they tasted great anyway. I’m pretty sure dark chocolate chip cookies will do full justice to the peanut butter flavor in these. Try it both ways and see what you like! ūüôā

Peanut Butter White Chocolate Chip Cookies

RECIPE: Peanut Butter White Chocolate Chip Cookies

Makes: 13-15 medium sized cookies       Prep Time: 15 minutes        Inactive: 1 hour

Baking Time: 11 minutes

INGREDIENTS:

  • All Purpose Flour, 1 cup (or 128 grams)
  • Baking Powder, 1 teaspoon
  • Softened Butter, 1/3 cup (75 grams approx.)
  • Granulated White Sugar, 1/4 cup
  • Dark Brown Sugar, 1/3 cup
  • Creamy Peanut Butter, 1/3 cup
  • Egg, 1 at room temp.
  • Vanilla, 1 teaspoon
  • White Chocolate Chips, 2/3 cup

METHOD:

Sift together flour and baking powder and keep aside to be used later.

In a separate bowl,  Whisk butter until light in color and fluffy and add in the sugars. Whisk until the sugars and butter are properly combined, about 3-4 minutes and add in the peanut butter and egg. Whisk again until the mixture is light and fluffy. Add in the vanilla essence.

Add the dry ingredients to these wet ingredients until everything is properly combined and you have formed a dough. DO NOT OVERMIX. Add in the chocolate chips and mix to evenly distribute them. This is how your dough should look like.

Peanut Butter White Chocolate Chip Cookies

Wrap the cookie dough in a cling film or plastic wrap and chill in the refrigerator for 1 hour.

After 1 hour, Preheat your oven to 180 degrees Celsius for 5 minutes while you prepare your cookies.

Line a baking tray with foil or parchment paper. Take 1 tablespoon of cookie dough in your hand, make a ball of it and flatten slightly. Do that to the entire cookie dough and line all the cookies on the baking tray (keep a distance of about 2 inches between each cookie). You might not be able to fit all of them at once so bake in batches. Make sure you keep the remaining dough in the refrigerator while the first batch is baking.

Bake for 11 minutes at 180 degrees Celsius or until the sides have browned very lightly. They will look undone and will be super soft but will harden a little as they cool.

Let the cookies cool completely before lifting them from the baking tray. They’re fragile when hot.

Store them in an airtight container for about 1 week.

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Are you a peanut butter fan? Try my extra fudgy Eggless Peanut butter Swirl Brownies.

Recipe Here

Peanut Butter Swirl Brownies (eggless)

Looking for cookie recipes? Get some here…

Homemade Oreos

Homemade Oreos (Eggless)

Ultimate Dark Chocolate Chip Cookies (2 ways)

Ultimate Dark Chocolate Chip Cookies

Eggless Scones

eggless scones

Lemon Butter Biscuits (eggless)

lemon butter biscuits

Super Easy All Butter Cookies (eggless)

all butter cookies

Toasted Marshmallows Cookies (eggless)

Toasted marshmallow cookies

Festive Chocolate Chip Cookies 

Festive Chocolate Chip Cookies

 

 

 

 

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Peanut Butter Swirl Brownies (Eggless)

These super¬†fudgy dark chocolate brownies topped with rich peanut butter swirls will be the best brownies you’ll ever taste! They’re eggless too, so you enjoy¬†these even if you’re a vegetarian!

Peanut Butter Swirl Brownies (eggless)

If you love chocolates and peanut butter you are going to LOVE these brownies! Fudgy in the centre, these ultra rich brownies will melt in your mouth as soon as you bite into these..The dense squidgy centre is my absolute favorite, that’s where the good stuff is..right?! ūüėÄ They are the best brownies I’ve ever made and probably tasted!¬†I have no shame in accepting that I will pick these brownies over any cake recipe¬†in my blog..at any point of the day..maybe my lemon loaf cake¬†once in a while but 9 out of 10 times I will pick these..! They are that good!

Peanut Butter Swirl Brownies (eggless) Peanut Butter Swirl Brownies (eggless)

Whoever thought of adding¬†peanut butter to brownies was complete genius..I’m in love with it! PB and chocolates go so well..they should probably get married.. ūüôā My brownies are the closest you will get to getting these two married. They’re simple and the pattern on top makes them look super fancy too! These brownies take about 45 minutes to 1 hour depending on your speed but they¬†are totally worth it. Even on a sunday when all you want to do is laze around..these brownies will make up for the time lost in the kitchen. They are perfect! There is not one thing that I would wanna change in these…Except the quantity. I would double it! ūüėÄ If you don’t like peanut butter I would still suggest you to try these because there’s not a lot of it (how wish I there was) but if you’re still insistent on eating ¬†No PB brownies simply skip it and continue with the recipe minus the peanut butter part. They will still taste great, I promise!

Peanut Butter Swirl Brownies (eggless)

Despite being eggless, these brownies are super moist..The centre is crazy dense and the brownie literally sticks to the top of your mouth as you eat it..It’s so good! ūüėÄ I’ve used condensed milk to add some moisture¬†to the brownies and I’m surprised at what a great job it has done. To get extra fudgy texture I’ve used a combination of white and brown sugar.. if you didn’t know already, brown sugar adds moisture to a recipe..totally worth going to the grocery store to get it if you don’t have it at hand.

Peanut Butter Swirl Brownies (eggless)

Look at that golden goodness on top..so rich and creamy..! Please use only creamy peanut butter for these brownies, nutty or homemade grainy peanut butter will not do. They won’t give you that velvety texture on top like the creamy category. You will notice the difference I swear.

These¬†brownies are double chocolate brownies that’s why they’re so dense and fudgy.. I’ve used cocoa powder with some melted cooking chocolate to the batter.¬†Use only the best quality of cocoa powder, I’m speaking from experience here.. you don’t want your brownies to taste like dirt, do you? The don’t use dirt in the batter. You will see the difference..I use Cadbury’s cocoa powder, which is the best I’ve ever used without being priced astronomically high! Use the best one you have available and get on with making these super delicious, Peanut Butter Swirl Brownies.

Peanut Butter Swirl Brownies (eggless)

RECIPE: Peanut Butter Swirl Brownies (Eggless)

Makes: One 9″ x9″ ¬† ¬† ¬†Prep Time: 20 minutes ¬† ¬† ¬†Baking Time: 20-25 minutes

INGREDIENTS

For the Chocolate Brownie

  • All Purpose Flour, 1 cup (128 grams)
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, 1/3 cup
  • Softened Butter, 2 tablespoons
  • Sugar, 2/3 cup (mix of white granulated and dark brown)
  • Condensed Milk, 100 grams
  • Melted Dark Chocolate, 100 grams
  • Milk, 1/2 cup (or 120 ml)
  • Vanilla Essence, 1 teaspoon

For the peanut butter swirls

  • Creamy Peanut Butter, 1/3 cup
  • Melted Butter, 1 tablespoon
  • Powdered or Caster Sugar, 2 tablespoons
  • Vanilla Essence, 1/2 teaspoon

METHOD

In a bowl, whisk all ingredients listed under “for the peanut butter” until properly combined, set aside.

In another bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.

In a third bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.

Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.

Preheat your oven to 180 degrees Celsius for 10 minutes

Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and smooth the surface with a  spatula. Now drop spoonfuls of peanut butter over the brownie and move a knife or wooden stick back and forth on it. Pour the remaining brownie batter over the top and repeat the pattern with the remaining peanut butter.

 

Peanut Butter Swirl Brownies (eggless)

(Remember to not overcrowd the peanut butter drops or you will not get a beautiful pattern. Drop a few and the run a skewer lengthwise and then again breadth wise in continuous motions.)

Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

White Chocolate and Sprinkle Blondies

White Chocolate Sprinkle Blondies

 

Homemade Oreos (eggless)

Homemade Oreos (Eggless)

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Low Fat Homemade Chocolate Chip Ice Cream

Homemade Chocolate Chips Icecream

1 Minute Microwave Chocolate Chip Cake

Quick and Easy-1 Minute Chocolate Cake

 

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Roasted Red Pepper Hummus with Homemade Pita Chips

Everyone loves¬†hummus and this time I made it with smoked red peppers! This roasted red pepper hummus is an irresistible treat and is best eaten with my homemade pita chips! It could easily win the “Munchies of the Year” award !

Roasted Red Pepper Hummus with Homemade Pita Chips

Need a party snack¬†that will make everyone go bananas, yet be simple enough to not make you crazy?! You’ve come to right place. My homemade hummus is perfectly flavored with sweet and smokey red bell pepper and is accompanied with my homemade pita chips that have the best crunch you’ve ever witnessed! I swear that’s true. These pita chips are unbelievably crunchy and after you eat these you would never wanna eat or buy market bought ones.

I’ve made hummus before and it turned out amazingly good (If you’re not a big fan of bell peppers check out my classic hummus recipe here) but I had never made pita chips at home before this. I was compelled to make them at home because I don’t like to eat those market bought ones for the simple reason that they’re all broken. I open the packet and I see powder all over with a few whole pita chips and it breaks my heart to eat those. So I decided to bake my own and I’m never going back. They’re so simple to make and take 10 minutes. You could make your hummus while they’re baking so its all coordinated pretty nicely!

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Hummus is a healthy snack (read about its health benefits on google, I will not bore you with details but its really good for you) plus the pita chips are baked not fried so you could eat it all up with no guilt later, how cool is that? ūüėÄ ¬†Its super quick too except the pepper roasting part which will take about 20 minutes but you could easily use canned roasted pepper to cut down the time. Other than that it’ll pretty much take 10 minutes including the baking time for your pita chips. The pita chips that you see in the pictures have been baked for 10 minutes but I feel like that’s too much and my chips ¬†turned out browner than I would’ve like them to be so I suggest you to not go beyond 5 minutes without checking them first. At 5 minutes my chips were light brown and they looked great. You could bake an additional 1-2 minutes for extra browning but never 10. Its really simple to put together,¬†I’ll get on with the recipe so you can start making it!Homemade Pita Chips

Roasted Red Pepper Hummus

RECIPE: Roasted Red Pepper Hummus with Homemade Pita Chips

Serves: 3-4     Total Time: 30-35 mins

INGREDIENTS

For the Red Pepper Hummus

For roasting the bell pepper

  • Red Bell Pepper, 1 Large
  • Olive Oil, 3¬†tablespoons (for roasting bell pepper)
  • Salt and pepper, to taste

For the dip

  • Boiled Chickpeas, 1 Cup (You can use canned)
  • Yogurt, 1-2 tablespoons
  • Garlic Cloves, 3
  • Lemon Juice, 1 tablespoon
  • Fresh Coriander, Chopped, 1/4 cup
  • Olive Oil, 2 tablespoons (for the hummus)
  • Water, 1/8 cup
  • Salt and red chilli powder, to taste

For the Pita Chips

  • Pita Breads, 3
  • Olive Oil, 2 tablespoons
  • Fresh garlic, chopped, 1 teaspoon
  • Cumin Powder, 1/2 teaspoon
  • Ground Pepper, salt and Red Chili Powder, to taste

METHOD

Slice the bell pepper in 2 halves, place them on a baking tray (skin side up) and Drizzle about 3-4 tablespoons of olive oil over it, sprinkle salt and pepper and roast (or broil; only top grill on) at 180 degrees Celsius for 20 minutes.

Start preparing your pita chips while the bell pepper is roasting. Using a pizza cutter cut the pita bread into 8 equal triangles. Line them on a baking tray. In a bowl, mix together olive oil, garlic, salt and pepper as mentioned under “for the pita chips” ¬†and brush this mixture on top of the sliced pita breads. Keep aside.

Once your peppers are done, take them out and bake the pita chips for 5-7 minutes (keep an eye on them, they brown very quickly). You normally would need to preheat the oven at 180 degrees Celsius for at least 5 minutes but since the oven is already hot from roasting the peppers you can just pop these in.

Peel the skin of the bell pepper carefully and add it along with other remaining ingredients under ” for the dip” and blend them all in a food processor for a few minutes or until it resembles a fine paste. Taste to see if it needs anything.

Serve cold with pita chips on the side!

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Also check out my classic Hummus recipe…

Easy Homemade Hummus

Easy Hummus Recipe without tahini

Some more¬†dips….

Summery Mango Salsa

Mango Salsa Summer

Homemade Guacamole (The best)

Homemade Guacamole

 

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Mother’s day Breakfast Ideas

Happy Mother’s to all the lovely mothers all over the world! To all those looking for mother’s day breakfast ideas look no further..I’ve got 10 recipes for you that will serve as the perfect breakfast in bed and make your mum feel super special!

Mother's Day Breakfast Ideas

Braided Nutella Bread: Perfectly crispy braided bread with a nutella filled centre serves as the perfect breakfast for Nutella loving mothers. It’s a gorgeous looking bread too¬†and¬†will definitely make your mummy smile! Serve warm with some more nutella smeared on top. I’ve got plenty of pictures to help you understand better too!

Braided Nutella Bread

Strawberry and Chocolate Chip Muffins (eggless)¬†: Just what¬†every mummy would want for breakfast. Subtly sweet muffins with fresh strawberries and chocolate chips are really easy to make and look extremely fancy! Serve alongside some whipped cream and make your mummy’s day!

strawberry and chocolate chip muffins

Eggless Scones: Chewy¬†scones with a soft crumbly centre are great with fresh strawberry jam (find my super easy recipe for strawberry jam here; only 3 ingredients) and clotted cream. These scones are perfect for mum’s that don’t like heavy breakfasts, serve these with hot tea in bed and your mummy will¬†love you for it.

eggless scones

¬†Nutella and Banana Crepes: Super easy ready in no time breakfast! Serve this if you’ve got no time in the morning! Make your crepes, smear with nutella and top with lots of bananas..This is one of my favorite breakfasts and one of the “must try”¬†from my blog.

Nutella and Banana Crepes

Sugar and Cinnamon Soft Pretzels: Super soft pretzels brushed with butter and dunked in sugar and cinnamon mix is one of the most satisfying breakfasts there are. They taste amazing with some strong coffee on the side. Plus the adorable pretzel shape will make your mum’s day.

Homemade Soft Pretzels

Easy Homemade Cinnamon Rolls:¬†Soft and fluffy cinnamon rolls with no eggs..make these for a super special mother’s day brunch. There are many pictures to help you with the process too!

Easy Homemade Cinnamon Rolls

Donut Poppers: An old recipe on the blog but my favourite nevertheless, these cakey donut poppers are best served with some chocolate sauce drizzled on top.

Donut Poppers

Skinny Mango Smoothie: You will need something to wash down all that amazing food, won’t you? This skinny mango smoothie is for all the mothers who are watching their weight. Serve this ice cold to your mommy and she won’t believe it’s low fat!

Skinny Mango Smoothie

Chocolate Chip Banana Bread: My most favorite breakfast bread. This chocolate chip banana bread is made without any yeast, so if you’re scared of yeast you’ll be grateful to have found this recipe. It really is my family’s favorite and soon it will have many fans at your home too! My suggestion- Make it!

Chocolate Chip Banana Bread

Eggs in Bell Pepper: Not a sugar fan? Try these ever so simple eggs in bell peppers. So colorful and one of the easiest recipes on my blog. These eggs in bell peppers will make your mum smile like no other breakfast.

eggs in bell pepper

Vanilla Funfetti Milkshake: 1 bonus recipe- Try this vanilla funfetti milkshake and make it for your mum tomorrow. You will get all the praises there are, I promise. 

Funfetti Vanilla Milkshake

Have a lovely Mother’s Day tomorrow!¬†

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