Thursday, November 24, 2011

My Ultimate Chocolate Chips Cookies....step by step.



Yeah! these choc chip cookies are THE ultimate, THE best ever cookies full stop!. The most frustrating thing about us homemakers/bakers is that we are constantly experimenting on cookies, cakes.... and keeps experimenting till we GET that PERFECT recipe and guys THIS IS IT, the best ever chocolate chips cookies....it's oooey, gooey, in the center and crunchy munchy towards the side and mind you it is a big fat cookie....oh! writing about it is already making me grab my cookie jar.

I make this often, kids love them...no..they swear by them....and these cookies store well (compared to cakes) and not once I mean not even ONCE I was disappointed with this perfect crunchy chewy cookies.....all cookieholics...beware!! once you try this you will be addicted to it and make this again and again....so don't tell me I didn't warn you :)


I think the magic in this cookie recipe is that extra egg yolk....or may be the brown sugar....and ya, talking of brown sugar...this is something which is costly and difficult to get at this part of the world. So I always substitute it with jaggery; (I always melt jaggery and refrigerate it). To get 1 cup of brown sugar add 2 tbsp of jaggery...that's it, homemade brown sugar substitute is ready in your hand.....so guys don't let the brown sugar thing put you OFF from making this cookie....this is a NO EXCUSE cookie....so lets get started.

Recipe Source: Browned eyed baker , originally from baking illustrated.


Ingredients:
Flour: 2 cups plus 2 tbsp.
Baking soda: 1/2 tsp.
Salt: 1/2 tsp.
Unsalted butter: 1 1/2 sticks (12 tbsp), melted and cooled until warm (150 gms)
Brown sugar: 1 cup (see above for substitute)
Granulated sugar: 1/2 cup.
Egg: 1 large plus 1 egg yolk.
Vanilla: 2 tsp.
Semi sweet chocolate chips: 1 -1 1/2 cups.

How I made them:
Butter and line baking sheet with parchment paper and keep aside. ( I normally do not line with parchment paper when I bake these cookies, just grease with butter.)
Whisk the flour, baking soda, and salt and keep aside. Omit the salt if using salted butter.
Melt butter and allow it to cool until warm.

Add the brown sugar and granulated sugar into it and mix using an electric beater until thoroughly blended. 


Beat in the egg, egg yolk, and vanilla mixing until well incorporated. With the mixer on low speed, gradually add the dry ingredients and beat until combined. Meanwhile preheat oven to 180 degree C.




Stir in the chocolate chips. 




Grease your hand with a little butter or oil and pinch of medium sized balls, lightly flatten them and place them on the lined baking tray. (leave 2 inch gaps between cookies as they will spread out during baking). 


Bake for about 18 to 20 min or until cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a  metal spatula.


Store in air tight container or cookie jars.


I would recommend adding chocolate chunks instead of chocolate chips for that extra ooey chocolatey yumminess....If you like crunchy crispy cookies (not ooey gooey ones) just bake them a little longer.


Enjoy with a glass of milk


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Saturday, November 19, 2011

Drumstick leaves Dal Curry.



Moringa ela aka drumstick leaves is high in nutrition and available in abundance in Kerala. There is one tree in my backyard and I love to add them in my curries.

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Tuesday, November 15, 2011

Lemon Glaze.




This is my ultimate coconut cake which I have been telling you about in my last post. I drizzled lemon glaze on top of the cake and it tasted perfect.....I am not going to start again about this cake.....Try it and you will love the coconutey and lemony flavor.

Lemon glaze is so easy to make and you just need sugar and lemon juice and just whisk them up and drizzle on top of cakes, cookies......

#To make it orange glaze just add orange juice instead of lemon juice.
It is better to add the juice a little at a time and whisk the sugar till it is incorporated.

Click here for the coconut cake recipe

Lemon Glaze:
Powdered sugar: 1 cup.
Fresh lemon juice: 1 1/2 tbsp.

Method:
Sift the sugar into a bowl.
Add lemon juice stir with spoon or whisk until smooth and paste-like, adding more lemon juice by 1/2 tsp if the glaze is too thick to spread.
Drizzle on top of cake allowing it to run down the sides.



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Monday, November 07, 2011

My Ultimate Coconut Cake......step by step pics.




I love coconut cakes for a change....I am chocoholic by birth, I admit that....but occasionally I wouldn't mind making something not so chocolatey....my son is a Bounty Bar-holic...he just loves that bar filled with coconut and chocolate on the outer covering.....and when I spread melted chocolate and sprinkled desiccated coconut on top...he stated this cake has an almost Bounty Bar taste.

Now if you ask me how many times I made this cake....I frankly don't remember.....I have made this as a loaf...in round pan,  in square pan, and in my brownie pan (with lots n lots of chocolate chips...coz my kids says then it has more of a Bounty Bar feeling)......ya! you guessed right....I simply love this cake.

I love the texture, the softness, and coconut flavour of this cake.....


I always bookmark recipes that requires only half cup of butter (ie 1 stick or 100 gms). I simply likes cakes with less butter.

I added juice of 1 lemon and little lemon rind to this cake, and for a change later when I made this cake again I added orange juice and rind and even made lemon and orange glaze ...to drizzle on top and it was just yum!

Recipe source: All recipes.com
# The original recipe had only 1/2 cup of desiccated coconut I increased it to 1 cup because it gave a more coconut flavour, so you can add between 1/2 to 1 cup.

Ingredients:
Flour: 1 3/4 cup.
Sugar: 1 cup.
Salted butter: 1/2 cup (1 stick).
Eggs: 2.
Dried grated (desiccated) unsweetened coconut: 1 cup. (I used a local brand by the name Kairali).
Milk: 1 1/2 cup.
Baking powder: 2 tsp.
Soda powder: 1/2 tsp
Lime juice: 1 lime.

Method:
1. Combine milk and dried coconut.

2. Let it stand for 10 to 15 min....the dried coconut will swell up.

3. Grease and flour a 9"x5" loaf pan, in a medium bowl sift flour, baking powder, baking soda; to get it mixed. Cream butter and sugar. Add eggs one by one and cream again. Add lime juice and rind. Mix well.

4. Add half the coconut milk mix and half the flour. Stir to mix.

 Meanwhile preheat oven to 180 degree C. Add the other half of coconut milk mix and flour. Stir till smooth and creamy. If the batter is thick can add 2 or 3 tbsp of milk to make it creamy. Pour into greased loaf pan....Bake for 50 min or until a toothpick inserted in the center comes out clean. 
# If you bake this in a 9" inch round pan it will take around 30-35 min to bake and 20-25 min in brownie pan.

Just out of the oven...

I melted 50 gm of chocolate and spread on top and sprinkled desiccated coconut on top...you can try lemon glaze or orange glaze.





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