Red Velvet Chocolate Swirl “Brownie” Bars

These Red Velvet Chocolate Swirl “Brownie” Bars are for all the red velvet lovers out there. They’re super moist and come with gorgeous chocolate swirls that not only look fab but also taste great! They’re really easy to make, so get your tools ready and get baking!

Red Velvet Chocolate Swirl "Brownie" Bars

You all know I’m an amateur right? So don’t be shocked when I say I’ve never baked red velvet before! :p Yup, NEVER. Tried making red velvet cookies once, they tasted okay but I couldn’t get that color right, so technically I couldn’t call them red velvet. Embarrassing, I know.. especially because I have a dessert inclined blog, but there’s a first time for everyone and this one was mine. Technically, second. I made a  batch before this which turned brown from the top, I think because of the powdered sugar I added in it which I believe started burning (not quite sure though, any ideas?). So I had to make these again..Life of food blogger isn’t all that fancy alright?! Thankfully they taste alright, so I can eat them or frost them to hide that color. Yayie for me 😀

So getting back to these, I’ve been getting requests to make red velvet  for some time now and I thought that’s something I’ll do before Valentine’s Day (mainly because I’m too scared to try things and wanted sometime to wrap my head around these). Fortunately, Once I overcame that fear of Red Velvet I couldn’t wait any longer, and decided to make these gorgeous looking Red Velvet Chocolate Swirl “Brownie” Bars yesterday (More on why “brownies” are in apostrophe later). They’re really festive so making them at Christmas or Valentine’s Day is ideal, but if you’re a red velvet lover you don’t need to wait for festivals. Make these when you want…because now you have a kickass recipe that makes perfect red velvet “brownie” bars each time! Also, don’t be scared of red velvet, its really easy to make..If I can, YOU CAN!

Red Velvet Chocolate Swirl "Brownie" Bars

For all those who are fascinated by Red Velvet and perceive it to be something normal people like you and me cant’ make, read on! Red Velvet is nothing but a fusion of vanilla and chocolate cake that has been artificially colored with the color red. Nothing fancy about that, eh? :p Yes, if you thought that the color magically appears (like me) …Reality check for you… It doesn’t! You make a simple vanilla chocolate batter and color it red with liquid or gel colors and it becomes red. The real trick here is getting the correct color and adding the correct amount to not make it deep red or lighter red. What you’re looking to get is a vibrant red color in the batter because it will turn a few shades darker after baking. I add 2 teaspoons of red liquid food color and it does the trick. Perfect looking color, each time! Please bear in mind that “gel” colors and “liquid” colors are not same. Gel colors are more concentrated which means you don’t have to use as much to get the right color. Liquid colors on the other hand are diluted because of which you need to add about 2 teaspoons of it. If you’re using gel colors, I would suggest you to gradually build up the color rather than chucking all at once. Start with 1 teaspoon and see if works for you, if it doesn’t you can add more until your desired color is achieved.

Red Velvet Chocolate Swirl "Brownie" Bars

Before we get onto the recipe, let me just disclose why the “brownies” are in apostrophe.  These “brownies” are actually cheat brownies. Hence, the focus. 😉  A real brownie is super fudgy in the centre. These ones aren’t as fudgy as my Peanut Butter Swirl brownies or my Marshmallow Brownies because there’s no melted chocolate in these. The reason for not putting the chocolate is simple. It makes the batter darker, which means when you add the color red, it will not look as vibrant. You’re more likely to bake brown or rust colored brownies which do not qualify as red velvet. These are more bars than brownies..but I was ready to sacrifice the fudgy centre for that gorgeous red color..which is a treat in itself! So you should too.. Also, there’s no dark brown sugar in these brownies (again for the same reason) which is a rather new thing for me to do. I never bake without brown sugar because I love the moisture it gives to a recipe. But it would’ve turned the batter dark so I added milk to substitute moisture and kept the color as red as possible. Make sure you but the reddest of the color for this recipe.

There’s nothing complex about these, just get your ingredients and tools ready and get baking already! Do not forget to put up pictures and tag me on Facebook and Instagram (details below).

Red Velvet Chocolate Swirl "Brownie" Bars

RECIPE: Red Velvet Chocolate Swirl “Brownie” Bars

Makes: One 9”x9” brownie      Prep Time: 20 minutes       Baking Time: 20 minutes

NOTE: 1 cup = 240 ml ; Please note that 1 cup means 1 measuring cup not 1 tea cup. A tea cup is approximately 100-150 ml which is way smaller than an actual measuring cup. Please refer to the weight measurements given next to the ingredients in case you don’t have measuring cups.

INGREDIENTS:

  • All Purpose Flour, 1 cup or 130 grams approx.
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, 3 tablespoons
  • Salt, ½ teaspoon
  • Softened Butter, 2 tablespoons
  • White Granulated Sugar, ½ cup or 100 grams approx.
  • Condensed Milk (or milkmaid), 100 grams
  • Vanilla essence, 1 teaspoon
  • Milk, 1/3 cup or 80 ml
  • Liquid Red Food Color, 2 ½ teaspoons (Read above for the difference between liquid and gel colors)
  • Melted Chocolate, 50 grams approx. (make sure it’s hot or warm when you add it; cold or room temperature chocolate will freeze over the batter)
  • Wooden Skewer or Tooth Pick, to make swirls

METHOD:

Take a 9”x9” square aluminum brownie tin and brush it with butter. Cover the base of the tin with butter or parchment paper to avoid sticking. Set this aside.

Sift together flour, baking powder, cocoa powder and salt, and mix them until the cocoa powder is combined properly with the others. Set this aside to be used later.

In a separate bowl, whisk butter until light in color and a little fluffy. Add in the white granulated sugar and whisk again (5 minutes with hand and 2-3 minutes with mixer). The sugar must be completely covered with butter and the mixture will look pale in color. Dissolve sugar as much as you can by whisking.

Add in the condensed milk and vanilla essence, and whisk again until everything is combined.

Preheat the oven to 180 degrees for 10 minutes.

Start adding the dry mixture that you set aside in the first step to this. Keep alternating with milk so that the batter does not dry out. Mix using a spatula or a wooden spoon (NO WHISK) until you longer see dry pockets of flour and the milk is over.

Add in the red liquid food color and incorporate that with the batter until completely combined.

Pour this batter to the prepared tin. Now start dropping the chocolate over the batter in lines. First line should have 3 drops, second line will have 2 drops and so on. (Refer to the picture for more detailed description).

Red Velvet Chocolate Swirl "Brownie" Bars

Swirl 3 times using a toothpick.  First time, swirl from top to bottom in continuous motions. Meaning once you run the toothpick through the chocolate drop in the first line, take a U-turn and run the toothpick through the dots on the second line. Second time, swirl from right to left in the same way. Third time, swirl from top to bottom in a continuous manner again.

Bake the brownie in the preheated oven for 20 minutes at 180 degrees Celsius.

Let the brownies cool down for about an hour before cut them.

Recipe idea inspiration: Averie Cooks.

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 If you love brownies, you have got to try my..

Marshmallow Brownies

Marshmallow Brownies -2

Peanut Butter Swirl Brownies (eggless)

The brownies you will ever have!

Peanut Butter Swirl Brownies (eggless)

 

 

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Sweet Corn and Pasta Salad

This Sweet Corn and Pasta Salad is something you need to make when you’re out of time.. super simple and ready in minutes. Its also really healthy and packed with the goodness of fresh veggies!

Corn and Pasta Salad

This No-Fuss No-Nonsense salad is ready in minutes and tastes great. A handful of ingredients is what you need and you’re ready to eat this beauty. I mean isn’t this what you need after all that sugar on my blog!? 😀 Because I’m writing this post at 4 am in the morning, I have not an ounce of creativity and patience left in me to write but all can say is..my daddy loved this salad. Which is huge..because he doesn’t enjoy them otherwise. If he loves it..so will you!

PS- Feel free to improvise with this recipe, its very forgiving and no matter what you do, you’ll still end up with a cracker salad! 🙂

Corn and Pasta Salad

RECIPE: Sweet Corn and Pasta Salad

Serves: 2        Time: 10-15 minutes

Edited: Add 2 tablespoons of extra virgin olive oil

INGREDIENTS

*Updated Recipe*

NOTE: All cups mentioned in the recipe denote measuring cups. Please do not confuse them with regular tea cups which are smaller in size. 

  • Mayonnaise, 4 tablespoons
  • Yogurt, 2 tablespoons
  • Fresh Coriander, 1/4 cup, chopped
  • Garlic, 1 large clove
  • Extra Virgin Olive Oil, 2 tablespoons
  • Boiled fusilli pasta, 1/3 cup
  • Sweetcorns, 1/3 cup
  • Tomato, 1 large, chopped in large chunks
  • Lettuce, a bunch, roughly chopped in large chunks
  • Broccoli, Bell Pepper, Onion, 1/3 cup each, chopped in chunks
  • Salt and Pepper, to taste

METHOD:

Blend mayonnaise, yogurt, coriander, garlic, extra virgin olive oil in a food processor until you have a smooth paste and everything is combined properly. Season it with salt and pepper.

In a salad bowl toss in the fusilli pasta, sweet corns, tomato, lettuce, broccoli, bell peppers, onion. Pour the dressing over them and mix everything together. Make sure the dressing covers everything and is thick enough to mask them. Season with salt and pepper.

Tastes best when fresh.

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If you love pastas..why don’t you try your hand at making fresh pasta at home with this easy recipe?

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

 

Banana and Chocolate Chip Pancakes

This Quick and easy breakfast of Banana Chocolate Chip Pancakes is something you’re going to want to eat every morning..You only need a few minutes to make these! So get cooking now!!  Banana and Chocolate Chip Pancakes

I love hearty breakfasts..and who doesn’t? But let’s face it, no one has the time to make perfect breakfast every morning. And on sundays when you’ve got all the time in the world, all you really want to do is curl up in a ball and spend your day in the bed.

I don’t get too excited about making breakfasts either.. on sundays or otherwise, but when I saw a few bananas on my kitchen shelf my mind started racing. I had to use them for breakfast and I knew just what I wanted..I wanted my banana muffins loaded with chocolate chips or with chocolate swirls but I needed a break from my oven so I decided to be creative and Pancakes was the answer. What I love about pancakes is their versatility. You can chuck in anything in a basic pancake batter and they still taste great. I had bananas and I was craving chocolate..so I mixed them in and VOILA..I had a breakfast to remember ! They were fluffy, moist, full of melted chocolate chips and had hints of that banana, in one word they were PERFECT ! I basically had these pancakes throughout the day..saved a few and had them later. They tasted great every time..even cold! Banana and Chocolate Chip Pancakes

You don’t even have to have a train of ingredients ready..flour, butter, yogurt, baking powder, bananas, chocolate chips, milk and sugar is all you’re going to need. Very basic and easily available. So get your ingredients ready and get cooking! 🙂

RECIPE: Banana and Chocolate Chip Pancakes

Makes: 5       Prep Time: 10 minutes     Cooking Time: 2 minutes for each pancake

INGREDIENTS

  • Flour, 1 cup or 14 tablespoons or 150 grams approx
  • Baking Powder, 1 teaspoon
  • Salt, a pinch
  • Melted Butter, 3 tablespoons
  • Yogurt, 2 tablespoons or 1 egg
  • Milk, 1 cup or 240 ml
  • Banana, Pureed, 1 large (Whizz a banana in a blender until its completely mashed)
  • Chocolate Chip, 1/3 cup
  • Extra butter for cooking

METHOD

In a bowl, sift together flour, baking powder and salt. In a separate bowl, whisk together melted butter, yogurt, milk and banana puree. Add these wet ingredients to the dry flour mix until everything is combined. Add in the chocolate chips to the batter.

Heat a pan on medium flame, when your pan is hot (not too hot though), grease it with some butter. Take a ladle full of the pancake batter and pour onto the greased pan. Spread it a little using a spoon to make an even circle.

Wait until the top of the pancake is covered with small holes completely. Once the top is covered with holes and the bottom side is golden brown, flip the pancake and cook on the other side until cooked.

Repeat until you run out of batter.

NOTE: Keep the flame at medium at all times, never high. If your pancakes are browning too quickly, lower the heat for 20-30 seconds and increase it to medium again. Use your judgement and keep alternating between low and medium to make sure the pancakes don’t cook too quickly or too slowly. It should take  about 1 1/2 to 2 minutes on each pancake. Serve the pancakes with some chocolate chips, fresh bananas and chocolate sauce!

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If you love pancakes..why don’t you try these french pancakes..Crepes!

Lemon Crepes with Tangy Lemon Glaze

Lemon Crepes with Tangy Lemon Glaze

Nutella and Banana Crepes

Nutella and Banana Crepes

 

Eggless Tomato and Cheese Muffins

Another savory masterpiece..these Tomato and Cheese Muffins are perfect for breakfast, quick lunch or with tea. They’re super dense and will remind you of winters with their warm flavors!

Eggless Tomato and Cheese Muffins

If there’s something I’m inspired by right now its the concept of savory muffins. These little cheese filled cakes are not just quick to make but taste phenomenal no matter what the ingredient is. So when I found a recipe for Jalapeno and Cheese Muffins on joythebaker.com I couldn’t contain my excitement..Why, you ask? Because now I won’t have to slave 3 hours in the kitchen just to get my savory fix. Before this if I needed something savory I would resort to making breads and we all know how long that can take..its not the slaving that kills me, its the patience! The dough rising time is what puts me off. But now that I know how to make these I don’t have to wait that long. I have my muffins ready in 45 minutes flat.

Eggless Tomato and Cheese Muffins

Unlike sweet muffins..these ones are little on the dense side. Not as fluffy as my Cheese and Jalapeno Muffins…these are gooey and full of warm flavors. I’m pretty sure these are going to be my go-to muffins come winters, they taste divine with all the onion and garlic. So start prepping now and get on with making these ! 😀

RECIPE: Eggless Tomato and Cheese Muffins

Makes: 9 medium muffins      Prep Time: 15-20 minutes        Baking Time: 25 minutes

NOTE: 1 cup = 240 ml ; Please note that 1 cup means 1 measuring cup not 1 tea cup. A tea cup is approximately 100-150 ml which is way smaller than an actual measuring cup. Please refer to the weight measurements given next to the ingredients in case you don’t have measuring cups.}

INGREDIENTS

  • Flour, 1 cup or 14 tablespoons or 128 grams
  • Sugar, 2 teaspoons
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Milk, 2/3 cup or 160 ml
  • Melted Butter, 3 tablespoons
  • Yogurt, 2 tablespoons
  • Pizza Sauce, 1/2 cup
  • Pepper, 1/2 teaspoons
  • Cheddar Cheese, grated, 2/3 cup

METHOD

Make your pizza sauce and let it cool.

In a bowl sift together flour, baking powder, salt and sugar. Keep aside to be used later.

In a separate bowl, mix melted butter, yogurt and milk. Add this to the dry mixture little by little until everything is properly combined. Keep mixing to avoid lumps.

Add pepper, pizza sauce and cheese and combine everything. DO NOT OVERMIX.

Preheat oven to 180 degrees Celsius.

Spoon the batter in muffin tins that have been buttered and floured properly to avoid sticking. You can even line the muffin tin with muffin liners of your choice. Fill the muffin cups 2/3rd full.

Bake for 25 minutes at 180 degrees.

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Some similar recipes..

Cheese and Jalapeno Muffins

Cheese and Jalapeno Muffins

 

 

Oatmeal Chocolate Cookies (eggless, sugar free and gluten free)

Probably the easiest cookie recipe you’ll ever find, these chocolate and peanut butter oatmeal cookies are eggless, sugar free and gluten free! The best part? You can have them unbaked too if you like!

Oatmeal Chocolate Cookies (eggless, sugar free and gluten free)

There are days when you come up with recipes that make you go…WAAAAOOOOOOWWW. This recipe did that. It deserves every praise there is in the world. These cookies..well not cookies exactly, more like fudge or granola bar style “cookies” are a dream come true. They’re quick to make, eggless, sugar free and gluten free. What more can you ask for? Its like good health rolled in a cookie shape and served on a plate with some more add ons. So if you’ve been running away and making excuses to avoid baking this is your chance. Its not going to get any easier and any healthier than this. And there’s also the option to NOT BAKE THESE. Yes..if you’re not in the mood to bake simply chill the cookies in the refrigerator and eat! They taste like chocolate granola bars, sooo YUM!

Oatmeal Chocolate Cookies (eggless, sugar free and gluten free)

To make these cookies you only need 5 ingredients:

1. Oats– Just about any quick cooking oats will do. I used Quaker Oats that are easily available, so can you. There’s no flour in this recipe so you can feed these to gluten intolerant people as well!

2. Peanut Butter– Just to give it some extra flavour, I used peanut butter as the base. These cookies have a very subtle taste of peanut butter so I’m sure it won’t bother you even if you’re not a fan of it.

3. Honey There’s no sugar in these cookies so to sweeten them up a bit I’ve used natural honey. I’m not a fan of honey but quite honestly you can’t tell the difference. They taste fab.

4. Cocoa Powder– To make these cookies chocolate-y I’ve used sweetened cocoa powder by Cadbury’s. Again a wonderful addition that takes these cookies to another level.

5. Milk A little bit of milk to bind everything together is all you need and you’re done.

There’s a 6th ingredient too..the chocolate chips. They’re more like decoratives..only for the top so feel free to skip them. I’ve only used them to make my cookies pretty so you can save the extra trip to the grocery shop and bake without these if you like.

If you’ve got these ingredients you can start making these cookies right now and be done in the next 15 minutes. If you decide to not bake them then even quicker than that. All you need to do is mix everything up, make cookie shapes and bake for 5 minutes or for the no bake version, just chill in the refrigerator for an hour. Yes..they’re made in a refrigerator, how cool is that? 😀

I prefer the baked version though..baking provides a better structure to the cookie and a cookie-like taste. Not baked cookies taste great too..but almost like a chocolate and you’ll need to store them in a refrigerator.

PS: The cookies in the picture are the no bake version. The baked ones don’t look much different, only less shiny. They taste better though.

RECIPE: Oatmeal Chocolate Cookies (eggless, sugar free and gluten free)

Makes: 9-10 small cookies    Time: 15 minutes

NOTE: 1 cup = 240 ml ; Please note that 1 cup means 1 measuring cup not 1 tea cup. A tea cup is approximately 100-150 ml which is way smaller than an actual measuring cup. Please refer to the weight measurements given next to the ingredients in case you don’t have measuring cups.}

INGREDIENTS

  • Creamy Peanut Butter, 1/4 cup or 65 grams or 3 1/2 tablespoons
  • Honey, 4 tablespoons
  • Cocoa Powder, 4 tablespoons
  • Milk, 2 tablespoons
  • Oats, 1 cup or 14 tablespoons
  • Chocolate Chips, a handful for the top

METHOD

Melt peanut butter in a pan until smooth on a low flame. Take it off the heat when completely melted and mix in the honey.

Add the cocoa powder, milk, oats and you’ll form a cookie dough. Take about 1 tablespoon cookie dough per cookie, form a ball and the slightly flatten it to give it a cookie shape.

For the no-bake version, simply chill them in the refrigerator for an hour and they’ll be ready to eat. You could stick  a few chocolate chips on top before chilling.

For the baked version, preheat your oven to 180 degrees Celsius for 10 minutes and bake your cookies for 5 minutes. Stick a few chocolate chips on top as soon as you take them out of the oven.

Let the cookies cool for at least an hour minutes before storing them.

Store the baked cookies in an airtight container (over the shelf is fine) and the unbaked cookies in a refrigerator.

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Some more chocolate cookie recipes..

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

 

 

Cheese and Jalapeno Muffins (Eggless)

The best breakfast on the go..these savory Cheese and Jalapeno muffins have become my new favorite!

Cheese and Jalapeno Muffins

Life of a food blogger is hard..especially when you’re the “Recipe Blogger” type like me. Too much food and too little time. Sometimes I have a second lot ready before the first one is eaten up..so it gets HARD. Thankfully I have friends and family that are always willing to polish off everything that’s left 😉 The sweets are the last ones to go though. Yes..no matter how enticing they look, the truth is people can’t eat too many of those, especially when they’re made at least 2 times a week..To avoid this chaos I try to restrict my sweet recipes to 1 a week..so you can imagine my excitement when I came across a really simple recipe to put together. A savory muffins with two of my favourite ingredients..cheese and jalapenos. When you’ve got these two in a recipe, you know its going to taste AMAZING ! 😀

Cheese and Jalapeno MuffinsCheese and Jalapeno Muffins

These Cheese and Jalapeno muffins were really easy to put together..exactly the opposite of what I had expected. Did I mention they’re eggless? Yes..completely..I mean if you want to put an egg you can but because my Indian readers prefer eggless recipes, so that’s what I’m going to give y’all ! 🙂 These muffins taste phenomenal and you don’t need a lot of ingredients for these. I’m pretty sure you’ll find these in your refrigerator right now (except jalapenos maybe) so why don’t you get started?

RECIPE: Cheese and Jalapeno Muffins (eggless)

Makes: 6 muffins     Prep Time: 15-20 minutes      Baking Time: 20-25 minutes

NOTE: 1 cup = 240 ml ; Please note that 1 cup means 1 measuring cup not 1 tea cup. A tea cup is approximately 100-150 ml which is way smaller than an actual measuring cup. Please refer to the weight measurements given next to the ingredients in case you don’t have measuring cups.

INGREDIENTS

  • All Purpose Flour/Maida, 1 cup or 128 grams
  • Baking Powder, 1 teaspoon
  • Sugar, 2 teaspoon
  • Salt, 1/2 teaspoon
  • Milk, 2/3 cup or 160 ml
  • Yogurt, 2 tablespoons
  • Melted Butter, 3 tablespoons (slightly cooled)
  • Cheddar Cheese, grated, 1 cup or 100 grams approx.
  • Jalapenos, chopped, 3 tablespoons
  • Salt, for the top
  • Pepper, for the top
  • Jalapenos Slices, 6, for the top

METHOD:

Mix flour, baking powder, sugar and salt in a bowl and set aside to be used later.

In another bowl, mix together milk, melted butter and yogurt. Add the flour mixture to this little by little until you no longer see any lumps. Do not overmix.

Add in the grated cheese, chopped jalapenos and salt (1/2 teaspoon).

Preheat your oven to 180 degrees for 10 minutes. While that’s heating line a muffin tray with muffin liners and spoon in the batter until they’re 2/3rd full. Sprinkle salt and pepper according to taste and put one jalapeno slice on top of each muffin.

Bake for 20-25 minutes at 180 degrees.

These muffins are best eaten warm.

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 This recipe has been adapted from Joy the Baker.

More savory recipes..

Mexican Style Mini Tortilla Pizzas

Mini Tortilla Pizzas- Mexican Style

Pizza Rolls

Pizza rolls

Classic Veggie Pizza (from scratch)

Veggie Pizza at Home

Candy Cookies aka Gems Cookies (eggless)

These jewel laden cookies are vanilla flavoured and completely eggless! Try this recipe for perfectly moist cookies that not only taste great but are easy on the eyes too! Definitely a hit with kids!

Candy Cookies aka Gems Cookies

These are my Gems Cookies aka Candy Cookies- the cutest thing I’ve ever baked so far. ❤ Won’t you agree? Look at those colors.. These cookies are vanilla flavoured and completely EGGLESS..yesss eggless! 😀 And decorated with Cadbury Gems. For all my non-Indian readers, Gems are colorful chocolate candies much like M&M’s only a little sweeter. They’re great to bake with and look absolutely stunning! If you don’t find Gems use M&Ms instead. For my Indian readers I’m sure you’re pretty much jumping where you are looking at these beauties! You know where to get these so get baking nowwww!

Candy Cookies aka Gems Cookies

These cookies are eggless..I’ve used cornflour as an egg substitute which I must say worked wonders. I didn’t expect my cookies to be moist at all but these cookies are just how I wanted them to be..moist on the inside and crispy on the outside! Since the Gems are already sweet, I cut down on the sugar a little because the first batch was too sweet and the sugar was literally stabbing my throat..I mean it! But if you use half cup sugar..you should be fine.

Candy Cookies aka Gems Cookies

Candy Cookies aka Gems Cookies

RECIPE: Candy Cookies aka Gems Cookies (eggless)

Makes: 12 Cookies    Prep Time: 20 minutes+1 hour chilling time

Baking Time: 10 minutes

INGREDIENTS:

  • All Purpose Flour, 1 cup or 128 grams
  • Baking Powder, 1 teaspoon
  • Softened Butter, 1/2 cup or 100 grams approx.
  • Sugar, 1/2 cup or 100 grams approx. (mix of dark brown and white granulated sugar)
  • Cornflour, 2 tablespoons (mixed with 4 tablespoons of milk)
  • Vanilla Essence, 1 teaspoon
  • Cadbury Gems or M&M’s, 1 cup

METHOD:

Sieve flour and baking powder in a bowl and set aside to be used later.

Whisk butter until lighter in color and fluffy. Once the butter is fluffy add in the sugar and whisk again until properly combined. This should take around 3-4 minutes.  Add in the vanilla essence and cornflour (mixed with milk:see above) and whisk until combined.

Add in the flour and baking powder that was set aside little by little and mix lightly using a spatula. DO NOT OVERMIX. Add in half the Gems (save the other half for the top) and make sure they’re evenly dispersed.

You should have a sticky dough by now which is a little wet (very little). Wrap the dough in a cling film or plastic wrap and keep it in the refrigerator for at least 1 hour (max 2 hours).

Take out your dough after 1 hour and Preheat  your oven at 180 degrees for 8-10 minutes.

Line your baking tray with foil or butter paper or parchment paper. Start making cookie dough balls now.

Take  a little over 1 tablespoon of dough per cookie, form a ball and slightly flatten it. Lay the cookie dough balls on your baking tray and bake in the preheated oven for 10 minutes at 180 degrees Celsius.

Once you take out your cookies, start sticking the remaining Gems on them immediately. Press slightly to make sure they stay.

Let the cookies cool on the baking tray for at least 15 minutes before you transfer them onto a wire rack. Let them cool completely (which should take an hour) before you store them in a airtight container.

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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. 

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More Eggless recipes..

Peanut Butter Swirl Brownies Eggless

Peanut Butter Swirl Brownies (eggless)

Homemade Oreos (eggless)

Homemade Oreos (Eggless)

Eggless Scones

eggless scones

Also check out Sugar & Spice by Radhika’s Recipes featured on Melange of Musings.

Monsoon Feature

Check out this monsoon exclusive post by Sara Suri on Melange of Musings to know everything you need this monsoon season! From skin regimes to monsoon fit attires..get this guide on Sara’s blog now! Also featured are some Sugar & Spice by Radhika recipes that are great for this weather.. 🙂