Tag: Dessert


Mar
2014

Banana Oatmeal Yogurt Pancakes

categories: Breakfast, Desserts, Pancakes

Banana Oatmeal Yogurt Pancakes1

 

These delicious banana pancakes got so much attention on Instagram which forced me to post the recipe here. I didn’t photograph them for the blog but have a couple pics to go with the post. So here is the recipe for the softest and fluffiest pancakes which tastes incredible too! With hardly any butter, these pancakes are definitely on a healthier side. I know you have an overripe banana lying around in the house so make these ALREADY 😉

 

Banana Oatmeal Yogurt Pancakes2

 

Banana Oatmeal Yogurt Pancakes

Makes: 10-12 pancakes (3-inch size) | Serves: 2-3Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:
  • 1/2 cup all-purpose flour*
  • 1/2 cup oats
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 medium/large very ripe banana, mashed with fork (about 1/2 cup)
  • 1/2 cup yogurt/buttermilk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1 Tbsp unsalted butter, melted plus a bit more for greasing
  • Maple syrup, to serve

*You may substitute all-purpose flour with whole wheat flour and add a splash of milk (if required) to reach the correct consistency of batter.

Directions:

  1. In a small bowl, whisk together flour, oats, baking powder, salt and ground cinnamon. Set aside.
  2. In a medium-sized mixing bowl, mash the banana with the fork till no lumps remain. Whisk in yogurt and egg till completely incorporated. Whisk in vanilla extract followed by brown sugar. To this mixture, add dry ingredients to form a smooth batter. Add melted butter to this and let the batter rest for 5 minutes.
  3. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. Pour scant 1/4 cup batter for each pancake into the skillet. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
  4. Serve hot, topped with some maple syrup.
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Feb
2014

Oreo Chocolate Brownies

categories: Baking, Brownies, Desserts

Oreo Chocolate Brownies2

2 months into this year and 2014 has been spectacular so far! In the beginning of the year, Amrita (most popular as a bacon jam lady!) & I decided to do a little food exchange. She being a queen of all things yummilicious, I had a hard time deciding what to send. Just around that time, I had re-made these (Fudgiest!) Chocolate Brownies and sneaked in some Oreo cookies in them. They were epic! Oreo + Chocolate lover’s dream. I decided this was it but was still a bit skeptic.

 

or
Photo Courtesy – Amrita Kaur

 

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Imagine my relief when she said she totally loved it! She blogged about it too and thanks a ton to her, the recipe became so so popular. I got so many mails and messages from all you lovely people who tried and loved these beauties! I thank all of you beautiful readers who attempted the recipe and reported back. I lou you all. It definitely deserves a spot of its own on the blog so here it is!

Happy Baking! 🙂

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Oreo Chocolate Brownies

Makes: 9-12 squares | Prep time: 15 minutes | Bake time: Approximately 35 minutes
Ingredients:

  • 250 gm / 9 oz dark chocolate, roughly sliced
  • 1/2 cup unsalted butter, roughly sliced (approximately 115 gm)
  • 1/2 cup brown sugar
  • 1/2 cup white granulated sugar
  • 3 large eggs, cold
  • 1 tsp vanilla extract
  • 3 Tbsp Rum
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp Hershey’s unsweetened cocoa powder
  • 16 Oreo cookies, plus more for sprinkling
Directions:

  1. Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper (I use foil).
  2. In a large microwave-safe bowl, melt chocolate, butter and brown sugar in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Set aside and let cool for about 10 minutes.
  3. Once chocolate mixture is cooled down, stir white sugar, eggs, vanilla extract and rum into it.
  4. In a separate bowl, sift together flour, salt and cocoa powder and fold into chocolate mixture with wooden spoon or rubber spatula. Pour half the batter in a baking pan and arrange whole 16 Oreo cookies on it in a single layer (do not press them down). Pour rest of the batter and sprinkle few pieces of Oreo on top. Bake for 33-36 minutes, until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
  5. Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it in an air-tight container for 3-4 days at room temperature or refrigerate for a week.
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Feb
2014

Lemon Crinkle Melts

categories: Baking, Cookies, Spring, Summer

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A melt in your mouth lemon cookies.. Ooh, how I love thee. I craved them one afternoon so bad that I had to bake them PRONTO! I LOVE lemon even more than chocolate. Please don’t hate me! If there is a choice between chocolate and fruit, I most certainly always choose the latter (umm..yess.. mostly!). Chocolate vs lemon tart? Absolutely lemon tart! Chocolate donuts or strawberry filled donuts? Undoubtedly strawberry! Are we still friends? Okay, great! 🙂

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These cookies were SOOO GOOD that I might have tried eating 4 in a go. Don’t try to picture that! I found this fantastic recipe on White On Rice Couple blog and they looked so gorgeous that I had to make them. I slightly reduced the quantity of butter and sugar mentioned in the recipe to suit our taste and they were perfect for us.

This recipe does not use any lemon extract and if you are worried about the lemon quotient then worry not, my friends. They are plenty lemony. I was blown away by the flavor and texture would be an understatement! If you love lemon cookies and love snickerdoodles like I do, you will find yourself stuffing yourself silly with these lovely cookies. Soft interior with slightly crisp exterior achieved by rolling the dough in confectioners sugar before baking. Delicate and bright! What’s not to love?!

Can you tell I’m obsessed? Yeah, this recipe will be definitely made again & again & again.
Enjoy!

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Lemon Crinkle Melts

Recipe slightly adapted from White On Rice Couple

Yields: Around 24 cookies or more depending on size

Prep time: 10 minutes | Chill time: 30 minutes | Bake time: 9-11 minutes | Total time: 1 hour

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoons baking soda
  • 1 teaspoon lemon zest
  • 1/2 cup packed brown sugar
  • 1/3 cup white granulated sugar
  • 2/3 cup unsalted butter, softened
  • ½ teaspoon vanilla extract
  • 1 large egg (make it eggfree & use 1/4 cup unsweetened applesauce)
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup confectioners sugar

Directions:

  1. Preheat the oven to 180°C / 350°F. Line a couple cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda for at least 20 seconds. Set aside.
  3. In a bowl of your mixer, add lemon zest, brown sugar, white sugar and mix together with hand. Add butter to the bowl and beat butter and zesty sugar together until light and fluffy. Beat in the vanilla extract, egg and lemon juice until well combined. Scrape down the sides of the bowl and mix again to make sure everything is incorporated.
  4. Stir in the flour mixture until just combined, making sure to scrape the bottom of the bowl to get all of the flour. Cover the bowl with cling film and let the dough chill in refrigerator for 30 minutes.
  5. Sift the confectioners sugar onto a large plate. Form the dough into 1 inch sized balls. Roll the balls in the confectioners sugar then place 2 inches apart on the lined cookie sheets.
  6. Bake for 9-11 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no longer shiny or wet looking). Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.

Note: To make these cookies vegan, replace butter with vegan margarine.

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Feb
2014

Browned Butter Red Velvet Brownies ~ From Scratch

categories: Baking, Brownies, Desserts

Red Velvet Brownies1

 

Hello! Meet the perfect Valentine’s day dessert!

Everyone loves a good brownie and when your regular brownies got a makeover, red velvet brownies were born. They become a thing of out-of-this-world! And they do not come from a box-mix! Yes, these are made 100% from scratch. So earn some extra brownie-points and make them for your Valentine!

 

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These brownies turned out so dang awesome that they were demolished FAST. It’s only 2 of us and with some self-control we made them last 48 hours! Every single piece and each last crumb was devoured with so much happiness. 9 pieces had to be equally divided among the 2 of us, such a difficult task! It was natural that I get an extra piece which I had happily consumed anyway while photographing these beauties. I mean who could resist? 😛

These brownies were supremely moist, fudgy and soft. Browned butter gives a unique depth of flavor. I like to use both white and brown sugar for a perfect brownie. Brown sugar attributes to a caramelized flavor while white sugar contributes to a crisp, shiny top! I’m a plain brownie person so I went plain with mine but you may fold in white chocolate chips and sprinkle some on top before baking for that extra chocolate-kick.

 

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You may decorate these in many ways. I had them plain, with some powdered sugar sprinkling, with Nutella frosting and warm brownie topped with Double Chocolate Ice-cream. You bet I was completely ruining my healthy diet those 2 days and it was absolutely worth it! Sorry to all my Instagram followers for torturing them with all that #foodporn. Now you’ve got the recipe, time to treat yourselves!

Browned Butter Red Velvet Brownies ~ from Scratch

Yields: 9 pieces | Prep time: 15 minutes | Bake time: 20 minutes | Total time: 35 minutes

Ingredients:

  • 2/3 cup butter
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar
  • 2 + 1/2 Tbsp unsweetened cocoa powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk (or 3 Tbsp milk + 1 Tbsp vinegar)
  • Red food color
  • 1 cup all-purpose flour
  • 1/2 tsp salt

Directions:

  1. Preheat the oven at 180ºC / 350ºF. Line 8×8 inch square baking pan with an aluminium foil and grease it with oil. Set aside.
  2. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little bits have formed. It will be difficult to see the color of the butter as it foams a bit, so I go by smell– it will be very fragrant.
  3. Pour the butter in your mixing bowl(no need to cool). Add the sugars and cocoa powder and beat until smooth. Add the eggs, one at a time, mixing in between each addition until almost creamy.
  4.  Add the salt, buttermilk, red food coloring and vanilla extract.
  5. Add the flour and mix well. Batter will be of cupcake consistency.
  6. Spread the batter in baking pan and bake for 19-22 minutes (mine were done in exactly 20 minutes) o until toothpick inserted in a center comes out clean. Let cool completely before cutting into pieces. Serve with a sprinkle of powdered sugar, Nutella frosting or warm with a scoop of ice-cream.
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Jan
2014

Red Velvet Cake Donuts ~ Valentine’s Special

categories: Baking, Desserts, Doughnuts

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After being on a month long health-kick, I think it is time to introduce a little indulgence. After all, it is last day of January.Valentine’s day is just round the corner so today’s post was definitely called for. I’m giving you a gorgeous sweet something for the occasion.

I have already professed my love for donut pan to you before. Ooh, how much I adore it. I want to bake everything into donut now, yes, obsessed is the word! But come on, how cute are these baked donuts?! You’re definitely going to have hard time deciding, eat them for breakfast or dessert! Or may be have them for both 😉

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These baked donuts are smothered with cream cheese frosting. Purr..fection! They are soft, tender and fluffy. They come together quickly and uses just a bowl. Baking is done in 8 minutes flat! Takes about 20-25 minutes start to finish. Of course, you will need to wait for donuts to cool completely before applying the frosting. I know which is quite difficult! So you may make them a day in advance, frost them and sprinkle sanding sugar just before serving. No more waiting, problem solved!

I made a small batch of 6 which is perfect if you’re still dieting. They are not obnoxiously fattening. I counted calories to be sure and each donut has 210 calories with frosting. Not so bad, right? Perfect for a cheat day with minimal cheating which means, yes, go ahead and have two!

So make them for Valentine’s or make them now. Bake them as donuts or as cupcakes. Just make them! 🙂

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Red Velvet Cake Donuts

Yields: 6 | Prep time: 15 minutes | Bake time: 8 minutes | Total time: About 25 minutes

Ingredients:
For donuts:
  • 2/3 cup + 2 Tbsp all purpose flour
  • 1 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup white granulated sugar
  • 3 Tbsp oil
  • 5 Tbsp yogurt/buttermilk
  • 1/2 tsp vanilla extract
  • Red food coloring
  • 1/4 tsp apple cider vinegar
For cream cheese frosting:
  • 3 Tbsp plain cream cheese, at room temperature (I used plain spreadable cream cheese)
  • 3 Tbsp icing sugar, sifted
  • 1/4 tsp vanilla extract
  • Splash of milk, only if needed
  • Red sanding sugar, to decorate

Directions:

  1. For donuts: Preheat oven at 180ºC / 350ºF. Spray the 6-count donut pan with oil. Set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
  3. In a another mixing bowl, whisk together egg and sugar till nicely incorporated. Whisk in oil, yogurt/buttermilk and vanilla extract. Slowly mix in dry ingredients to wet ingredients with the help on spoon or rubber spatula. Mix until just combined. Do not over-mix.
  4. Add red food coloring as required stirring minimally. Finish with whisking in vinegar to the batter. Divide the batter equally and fill the mold no more than 3/4th. Bake for 8 minutes. Cool in pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
  5. Cream cheese frosting: In a small mixing bowl, whisk together cream cheese, sifted icing sugar and vanilla extract until smooth. If the consistency is too thick, add a dash of milk. Spread the frosting on completely cooled donuts. Sprinkle with red sanding sugar just before serving as the colors will bleed. Doughnuts will keep in an airtight container for 2-3 days stored in a refrigerator.
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