Tag: Chocolate


Jan
2014

Skinny Strawberry Chocolate Chip Muffins ~ Eggfree

categories: Baking, Breakfast, Cupcakes & Muffins
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Skinny breakfast for your honey on Valentine’s day coming right up! It has lots of strawberries and just the right amount of dark chocolate… Match made in heaven! Indulgent yet skinny. Celebratory yet healthy. Befitting, don’t you think?
While posting these Skinny Muffins last week, I realized that I have few recipes posted here and wanted to set that right. Now that this sappy, lovey-dovey day is just round the corner, I had a perfect excuse to whip up this breakfast treat for the blog!
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There is nothing better than a warm muffin served with a hot mug of coffee. It gets better if served in bed! This muffin is a flavor bomb! Bits of strawberries and chocolate chips in each bite is blissful. These muffins are soft, moist and surprisingly skinny. So flavorful and fluffy. No dry crumbs in sight here.
They need very few and simple ingredients. One of the most magical ingredient of them is applesauce. Unsweetened of course. Applesauce will make sure that you don’t need to use any oil or butter! I wanted to keep the refined sugar to the minimum without making them taste cardboard-like. So I used combination of brown sugar and honey to sweeten them. I’m glad to report they were perfectly sweet!
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The batter comes together quickly and so easily! No mixer required. The batter is going to be quite thick but don’t worry. You will be able to scoop it easily in the muffin pan with ice-cream scoop. Do not use muffin liners as muffins may stick to the liners. I filled the muffin moulds to the brim and got 6 large muffins but you may fill them till 3/4th mark and get about 8 regular-sized muffins. Do as you please. Just make them already as they certainly don’t need an occasion! 😉
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Skinny Strawberry Chocolate Chip Muffins ~ Eggfree
Yields: 6 large or 8 regular-sized muffins | Prep time: 15 minutes | Bake time: about 20 minutes
Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2/3 cup unsweetened applesauce (I used homemade)
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 3/4 cup diced fresh strawberries (you may use frozen berries)
  • 1/3 cup dark chocolate chips (or semi-sweet)
Directions:
  1. Preheat the oven at 180ºC/350ºF. Spray 6-count muffin pan with oil*. Set aside.
  2. In a medium mixing bowl, whisk together flours, baking soda and ground cinnamon. Set aside.
  3. In another medium bowl, whisk together applesauce, sugar, honey and vanilla extract. Add the wet ingredients to the dry until *just* combined. Fold in the strawberries and chocolate chips.
  4. Divide the batter evenly between 6 muffin cups. Bake for 16-20 minutes. Mine took exactly 18 minutes. Let them cool for about 5 minutes before releasing from pan.

*Do not use muffin liners as muffins may stick to the liners.

Note: Do not use whole wheat flour entirely as the muffins may not be turn out as soft.

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Jan
2014

Inside-Out Double Chocolate Chip M&M Cookies ~ Whole Wheat & Eggfree!

categories: Baking, Breakfast, Cookies

Inside-Out Double Chocolate Chip M&M Cookies2

 

Hope the new year started on a wonderful note for you all! I am still trying to recover from the indulgent last week we had. But don’t worry, I am not here to talk about my new year resolutions or boring stuff like that 😉 I love how each new year allows us to have a clean, fresh slate giving us time to reflect upon the past and visualize the future.

I simply don’t believe in dieting. Too much of good things can’t ever be bad now, can it! Plus, I always feel that being fit is certainly not about following a restrictive diet but making a lifestyle choice. And I certainly believe in eating healthy which goes without saying as my blog-post titles almost always include healthy, skinny or light, more than you would like to see may be!

So this year is going to be all about being happy! (You can track my progress on my Instagram) Taking each day as it comes. You all know I am not much of a planner so this is all I am looking forward to this year. Umm, may be a bit more of travelling! 😉

 

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These cookies were developed in 2013 and I never got a chance to share them at that time. I knooow it’s a crime and hence I don’t want to keep this fabulous recipe from you anymore. So I am choosing to showcase these unbelievably soft and chewy chocolate cookies laced with chocolate chips and M&Ms as a first recipe post of 2014! They are perfectly thick and so puffy. With a pop of color too!

I have kept those of you in mind who are resolute to eat healthy this year. These cookies use whole wheat flour, brown sugar and date syrup. Of course, without compromising on taste. Oh, they are eggfree too! To make them vegan, you may replace butter with olive oil and replace regular milk with soy/almond milk. Best of all world indeed! You may use any or combination of your favorite chocolate chips. I would love to use white chocolate chips the next time around because of the brilliant visual effect it will create!

 

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Inside-Out Double Chocolate Chip M&M Cookies ~ Whole Wheat & Eggfree

Yields: Around 30 cookies | Prep time: 15 minutes | Chill time: 30-60 minutes | Bake time: 13 minutes

Ingredients:

  • 3 Tbsp flax seed powder + 4 Tbsp water + 5 Tbsp milk
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup date syrup
  • 2 Tbsp vanilla extract
  • 2 cups whole wheat flour
  • 1/2 cup + 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp milk
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • lots n lots of M&Ms

Directions:

  1. In a small bowl, mix together flax seed powder, water and milk. Set aside for 10 minutes.
  2. In a medium bowl, sift together whole wheat flour, cocoa powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, with the help of your electric mixer, beat the butter until soft. Add sugar and beat until light and fluffy on a medium speed for about 1-2 minute. Beat in date syrup, vanilla extract and flax seed mixture.
  4. Fold in dry ingredients to the wet ingredients. Add 3 Tbsp of milk to form the dough. Fold in chocolate chips. Chill the dough in refrigerator for about 30 minutes to 1 hour.
  5. Preheat the oven to 160ºC/325ºF. Line the baking sheet with parchment paper. Take about 2 Tbsp of dough, form it into a ball between your palms and flatten them. The cookies won’t spread much while baking so flatten how much ever thickness you like. Press M&Ms on the cookie dough. Bake them for 13 minutes. Let them cool on baking sheet for 5 minutes before transferring them on cooling rack to cool completely. The cookies will stay fresh for 1 week at room temperature in an airtight container.

*For vegan version : Replace butter with olive oil and replace regular milk with soy/almond milk.

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Nov
2013

Baked Chocolate Banana Doughnuts ~ Low-fat & Egg-free!

categories: Baking, Desserts, Doughnuts, Fall

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I pretty much say this about the every recipe I post here but these are the BEST thing ever ever baked in my kitchen! At least so Mr claimed!

These are so moist, soft and super-pillowy. Banana and chocolate heaven in each bite! These baked doughnuts will truly rock your world I tell ya! People with diet-restrictions, this recipe is a MUST in your repertoire!! Such a result without eggs and whole wheat flour… Amazing!

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And these beauties are then topped with ganache.. A white chocolate ganache.. slurp… It is so gorgeous and I am telling you that this ganache is a MUST for these donuts! I mean who eats a naked donut, right?!!! And then the sprinkles which truly are a NECESSITY! 😀

I shall not endorse it anymore but you gotta try it to believe it! 🙂

Baked Chocolate Banana Doughnuts

Yields: 8 doughnuts

Ingredients:

  • 2/3 cup whole wheat flour
  • 3 Tbsp Hershey’s unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1/3 cup + 1 Tbsp brown sugar
  • 1 cup mashed very ripe bananas (about 2 medium bananas)
  • 4 Tbsp yogurt
  • 1 tsp vanilla extract

For Ganache:

  • 2 Tbsp medium-fat cream/milk
  • 4 oz white chocolate, coarsely chopped
  • sprinkles, optional

Directions:

  1. Preheat the oven at 180ºC/350ºF. Grease doughnut pan with baking spray. Set aside
  2. Sift together flour, cocoa powder, baking soda and salt in a bowl. Set aside.
  3. In a medium sized bowl, whisk together melted butter and brown sugar. Whisk in mashed banana, yogurt and vanilla extract.
  4. Slowly fold in dry ingredients into wet ingredients. Divide the batter equally and fill the mold no more than 3/4th. Bake for 11-12 minutes. Cool in pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
  5. Preparing ganache: In a microwave safe bowl, heat the cream for 40-60 seconds. Fold in chopped white chocolate and mix till it melts completely. Dip cooled doughnuts one by one into bowl of ganache and place back on a cooling rack. Top with sprinkles and serve. Doughnuts will keep in an airtight container for 2-3 days.

*In ganache reccipe, white chocolate may be substituted with dark chocolate.

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Nov
2013

Healthy Chocolate Beetroot Bundt Cake

categories: Baking, Cake, Cakes, Desserts, Fall

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I baked 3 batches of cookies this Monday to be sent for the cookie swap I am participating in. I wanted to do this precisely on a weekday so that I can courier the cookies on the same evening and they reach their destination in another 2 days, when they can be still considered FRESH! Good news is that one shipment was delivered yesterday and the other 2 were out for delivery today morning… Success! The bad news is I can’t share those cookie recipes with you… Not yet 🙁

So to celebrate, I am sharing this awesome chocolate bundt with you all today. And as you must have guessed already, it is undoubtedly a healthy recipe! This time I have experimented with beetroot purée and liquid jaggery. I was feeling quite proud of myself while presenting this cake in front of Mr and some guests as the experiment turned out a total success! Nobody could guess/taste the secret ingredients… Even the kids!! 😀

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This cake is supremely moist because of puréed beetroot and olive oil. Liquid jaggery lends most of the sweetness and the brown sugar with chocolate lends works beautifully with chocolate. The taste is rich and exceptionally chocolaty. A top performer in my opinion!

The batter is a simple 1-bowl creation which comes together easily and can be prepared even without electric mixer. It bakes fairly quickly compared to any other bundt cakes. After the cake cools completely, simply pour ganache over it and serve a giant, thick slice of your masterpiece!

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If you fear the bundt pan, let me give you a tip on ‘How-To’. Generously grease the pan with butter and lightly dust it with flour. This is a foolproof way and the cake will not stick to the pan or break in pieces when you invert it on a cooling rack. So spend some time on this step before you start with the cake batter. After the cake bakes, let it cool in pan for 15-20 minutes before trying to release it from the pan. Perfection! So let go of your fear of bundt pan and whip up this decadent deliciousness NOW!

Healthy Chocolate Beetroot Bundt Cake with Dark Chocolate Ganache

Serves: 12 | Prep time: 20 minutes | Bake time: 35 minutes approximately

Ingredients:

Dry ingredients:

  • 2 cups whole wheat flour
  • 3/4 cup +1 Tbsp Hershey’s unsweetened cocoa powder
  • 1 tsp cinnamon powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Wet ingredients:

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup brown sugar
  • 3/4 cup liquid jaggery
  • 3 large eggs
  • 1/3 cup plain yogurt
  • 1 + 2/3 cup beetroot purée, (around 4 medium beetroots boiled, peeled and puréed)
  • 1 Tbsp vanilla extract

Ganache:

  • 2 Tbsp medium fat cream/milk
  • 3 oz dark chocolate, roughly chopped

Directions:

  1. Preheat the oven at 190 C/375 F. Grease a bundt pan nicely with butter and dust it with flour.
  2. In a medium bowl, sift together all the dry ingredients.
  3. In a bowl of your electric mixer, fitted with paddle attachment, add olive oil and brown sugar and beat on a low speed. Add liquid jaggery and continue to beat.
  4. Increase the speed to medium-high, add one egg at a time and beat for 2 minutes after each addition. Beat in yogurt.
  5. Slowly add beetroot purée and dry ingredients in 2 additions, ending with dry ingredients. Scrape the sides of the bowl with spatula and beat until just combined. Do not over-mix the batter.
  6. Pour the batter to the prepared bundt pan and bake for 33-35 minutes. Toothpick inserted near the centre of the pan should come out clean or just with few moist crumbs. Let the cake cool in a pan for 15-20 minutes before inverting on a wire rack.
  7. Heat a small sauce pan and add cream/milk to it. Once the cream/milk is hot(not bubbling), remove it from heat. Add chocolate to it and stir continuously until chocolate has melted completely. Pour the ganache over the cake. Cut a thick slice and serve.

*Store the cake in an airtight container. Stays fresh on a counter for 1 day and in refrigerator for 5-6 days.
*The cake is enough sweet for me but in case you like your baked products quite sweet then increase the quantity of brown sugar in the batter as per your taste. Lick, taste and then proceed! 😉

Still scared of a bundt? Try these delicious cupcakes!
Happy Baking! xx

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Nov
2013

Healthy Avocado Chocolate Cake

categories: Baking, Cake, Cakes, Desserts, Fall

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Let’s take a little flashback. If I talk about my childhood, back then, Diwali meant school holidays, new clothes, bags full of firecrackers, family gatherings, chants from morning & evening Pujas, Rangolis and stuffing our mouths with cardamom, saffron, coconut, mawa, besan and ghee kissed sugary sweets.

I moved out of the house and city once I started going to college. As  being in a medical profession, we were hardly entitled to any leaves let alone a Diwali break. So most of my Diwalis were spent in hostel with friends, missing my family. It had its moments but I missed my family.. A lot…

After college, I immediately got married to the love of my life and from then on, I have been spending Diwali with him and my new family. After so many years, so many things have changed but many things remain just the same like Pujas, Rangolis and family gatherings. My eating habits have changed for good and I prefer making my sweets healthier and low-cal. The recipe I am posting today is one such healthy cake and perfect for the festive season as it is egg-less!

 

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The cake overall has just 2 Tbsp of extra-virgin olive oil. Don’t be surprised! Our secret ingredient here is avocado which compensates for the butter fat. You can’t taste the avocado in the cake as the richness from chocolate masks it completely. Not even pickiest of eater will be able to tell! So make this ultimate soft, moist and super-chocolaty cake for the mother of all the festivals… Diwali!

Light Food means Light(er) You! After all it is a Festival of Lights!

It has been 10 years since I moved out and I still miss my family on each and every festival that I’m not able to spend with them. Enjoy all the time you get to spend with your family and loved ones. Make precious memories to be cherished forever.

 

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Rangoli I made today! Not a masterpiece but still!

 

 

Happy and sparkling Diwali to all my readers 🙂

Healthy Avocado Chocolate Pan

Yields: 1 9-inch cake | Prep time: 10 minutes | Bake time: 35 minutes | Total: 45 minutes

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1 ripe avocado, pitted, peeled and pureed
  • 2/3 cup honey (I used 1/2 cup honey + 1/4 cup brown sugar)
  • 3/4 cup milk
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips

Directions:

  1. Preheat the oven 180°C/350°F. Grease a 9-inch quiche pan.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, espresso powder and salt.
  3. In another medium bowl, whisk together avocado puree, honey (or combination of honey and sugar if using), milk, olive oil and vanilla extract.
  4. Make a well in the center of dry ingredients and add wet ingredients in 2 additions. Mix slowly until just combined. Do not over-mix.
  5. Pour the batter to the prepared quiche pan and sprinkle with chocolate chips. Bake in the oven for 33-35 minutes till the toothpick inserted in the center comes out clean. Let cool completely before slicing. Serve as is or with vanilla ice-cream.
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