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Posts Tagged ‘cookie’

Are you a cookie monster?


cookie monster


I bet you are.


What’s not to like, right?


Especially if there’s a surprise lurking inside the decadent chocolate exterior?


Like these double chocolate chunks with a super rich and super wonderful dulce de leche centre.


Cookies 3


I used some really adorable half and half chocolate chips. They’re half white and half dark chocolate.


Aren’t they pwetty?


Chocolate chips


Also, I used a lovely purple silicone mat my aunt gave me. I loved how easy it was to use!


Cookies 1


These cookie chunks aren’t delicate. They’re chunky. They’re hunky. They’re a little bit like Moto Moto. ( Go listen to his song :P)


I like ‘em big. I like ‘em chunky. I like ‘em big. I like ‘em plumpy.
I like ‘em round. With something something.


Still talking about the cookies here darlings! ;)


And the dulce de leche inside is the best caramel ever. It’s golden and thick and sweet, and stays gooey inside the cookie, until you take a bite and it melts in mouth, coating your tongue with its awesomeness.


Dulche de leche


Here’s the recipe. Go make your inner cookie monster proud! :)


Double chocolate cookie chunks with gooey caramel centres


Prep time: 20 mins
Cook time: 20 mins
Makes: 12
Recipe adapted from: Hip Foodie Mom


Ingredients:


115 g butter (salted is fine)
300 g caster sugar
60 g cocoa powder
3 eggs
1 tsp vanilla extract
1/2 tsp baking soda
220 g flour
100 g chocolate chips (dark, white, milk, or mixed)
80ml or 1/3 tin Dulce de leche (recipe here)


Cookies 2


Method:


1. Melt the butter in a large pan and then stir in the sugar and cocoa. When slightly cool, mix in the eggs and vanilla extract.
2. In another bowl, mix the baking soda and flour together. Add this dry mixture to the cocoa mixture a little at a time until completely incorporated. Stir in the chocolate chips.
3. Place the dough in the fridge for about 30 minutes. Line a baking tray with parchment or use a silicone mat.
4. Preheat the oven to 180º C. Take about a heaped tablespoon worth of dough in your hand and shape it into a rough ball. Make an well in the centre and fill it with a teaspoon of dulce de leche. Cover the well with a flattened piece of dough to seal. Place these on the tray/mat and bake for 20 minutes or until the edges of the cookie are beginning to dry slightly but the centre is still soft. Remove and cool before serving.



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Very often I’m asked: What do you do with everything you bake? Do you eat it all yourself?


Dear person who thinks I’m a dessert-inhaling monster, this post is for you.


I love baking. But you already knew that about me.


Here’s what I love more: happy people eating and (usually!) appreciating what I’ve baked.


When I bake something, I usually taste it, photograph it, and then put it into a big box to share with the happy people I work with.


The cookies/pies/cupcakes/tarts are tasted and I receive critical feedback, big smiles, bakery-opening advice, and general happiness in return.


It’s lovely sharing good food with wonderful people.


This is what happened when I handed a few people a peanut butter cookie on a dreary Monday afternoon. I call it the peanut butter cookie effect. (How very scientific of me, I know. Aren’t you proud Mom? :)) Take a look.


Glenda


Neha


Rupa


Navi


Chitra


Alicia


Simran


Vikas


Dorothy


If that’s not happy-making I don’t know what is!


Also happy-making- My aunt just sent me my Advent chain presents. Every year for as long as I can remember she gives me 25 presents – one to open every day from 1st December to Christmas. How amazing is that? I love her.
Take a look at the heap!


Advent chain presents


Now for some happy news for you all, my darlings.


The awesome folks over at Hilton, Mayur Vihar have some discount vouchers they want to give you!


Here’s what you could win:


1. 15% discount on the Sunday Brunch at Cafe On 3, DoubleTree by Hilton, Mayur Vihar
2. 20% discount at Roadhouse Bar and Grill, DoubleTree by Hilton, Mayur Vihar
3. 20% discount at Infinity, Hilton Mayur Vihar


To win, just leave me a comment telling me what’s your favourite thing to cook/bake during Christmas. So simple, no?
Entries will be accepted till 9th December, 2012. 3 winners will be announced right after.


Oh and if you’re in the mood for those delicious flour-less peanut butter cookies, made with only 3 ingredients (crazy, right?) that everyone is smiling about, then here’s the recipe :)


3-ingredient flour-less peanut butter cookies
Recipe (slightly adapted) from: Laura’s Sweet Spot


Prep time: 5 mins
Cook time: 8 mins
Makes: 24 medium cookies


Ingredients:


255g creamy peanut butter
225g caster sugar
1 large egg


Method:


1. Preheat the oven to 180º C and line two baking trays with parchment.
2. Mix the peanut butter, sugar, and egg together in a bowl. Scoop out tablespoons of the cookie dough and roll between your palms to form rough balls. Place on the baking trays and then gently press down on each ball with the back of a fork (twice) to form criss-cross lines. Make sure there is enough space between each cookie, as they expand a bit while baking.
3. Bake for 8 minutes and then leave on the tray till completely cool before eating. This is important because the cookies are too soft to handle when they’re hot.



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“Things need not have happened to be true. Tales and adventures are the shadow truths that will endure when mere facts are dust and ashes and forgotten.”- Neil Gaiman

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Do you remember the 8-year-old you?

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Did you read Enid Blyton?

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Did you long for a dog like Scamper?

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Did you create a very secret detective group with your friends (password included)?

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Did you try looking for the Faraway Tree?

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Did you scrape your knees searching for pixies in gardens?

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Did magic seem possible?

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And most importantly do you remember the food?

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Did you ask your mother to make you a shiny trifle or a wobbly jelly?

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Did you wonder what scones with clotted cream tasted like?

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Do you remember how cookies and cucumber sandwiches sounded like the most delicious things ever?

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Today let’s go down the rabbit hole.

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Let’s eat some cookies and recall that feeling.

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The feeling that anything was possible.

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It all begins with black and white. Doesn’t everything?

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How glossy and perfect is the chocolate?

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Then it becomes a gorgeous brown.

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Pack it up. BTW Don’t you just love bags you can label?

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Get your instruments ready.

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Line ‘em up.

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They look good, don’t they?

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Say hello to them just out of the oven.

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These are not safe to keep around the house. They vanish. I don’t know how :)

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Chocolate Cookies

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Recipe from: Smitten Kitchen’s Brownie roll-out cookies (adapted slightly)

Prep time: 10 mins

Cook time: 12 mins

Makes: depends on the size of the cutter you use. I made 32 from about half the dough.

Eat this with: A mug of hot chocolate or a light coffee

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Ingredients:

2

400 g plain flour

½ tsp salt

½ tsp baking powder

220 g butter, melted but warm

300 g brown sugar (granulated)

3 eggs

1 tsp vanilla extract

90 g cocoa powder

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Method:

  1. Put the flour, salt and baking powder in a bowl and dry whisk them together. Set aside.
  2.  In another bowl, mix the warm melted butter and sugar together. The butter will melt the sugar granules slightly. This is good! Now add the eggs, vanilla extract and cocoa powder and mix well.
  3. Add the flour mixture (a little at a time) to the cocoa mixture, stirring well to incorporate. Do the final mixing by hand. You should have a pretty solid chocolate dough at this stage.
  4. Wrap in cling-wrap or zip-lock bags and chill for about one hour. The dough freezes well at this stage. I like to make little bags, so I can take them out even weeks later and bake small batches whenever a sugar craving comes calling.
  5. When you are ready to bake, preheat the oven to 180º C. Take the dough out of the fridge and roll it out gently to about ¼ inch thickness. Dust with a little flour so it doesn’t stick. Use cutters to cut into whatever sizes or shapes you wish.
  6. Line a baking sheet with parchment and line up the cookies on it. They don’t spread at all, so you can fill up the tray with just a little space around each. Bake these for about 12 minutes. Transfer to a wire rack to cool.
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