Dec
2013

#fbcookieswap : Zesty Whole Wheat Pumpkin Seeds Oatmeal Cookies

categories: Baking, Cookies

Zesty Whole Wheat Pumpkin Seeds Oatmeal Cookies1

 

This is the second recipe that was made for cookie swap and these were shipped to Deeba of Passionate about baking. When I received her as my match I was ecstatic. It was a pure fan-girl moment! She and her blog is truly an inspiration for me. She captures mouthwatering food-pics and if you haven’t already, you must subscribe to her blog NOW. It was a difficult task deciding what to bake for her and I finally came up with these simple cookies. I hope she enjoyed them as much as I did 🙂

 

Zesty Whole Wheat Pumpkin Seeds Oatmeal Cookies2

 

These oatmeal cookies are made with whole wheat flour. Magic ingredient involved – Cornstarch! It has been added to the cookies which keeps them thick and puffed after baking. Each bite is orange-y and filled with pumpkin seeds. Do not skip the dough chilling step. It is absolutely mandatory for the ease of handling dough. Another important tip is to not over-crowd the cookie sheet. Arrange only 9 dough-balls for each batch.

Happy Baking!

Zesty Whole Wheat Pumpkin Seeds Oatmeal Cookies

Makes: 20 cookies | Prep time: 10 minutes | Chill time: 30-60 minutes | Bake time: 8-9 minutes

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup + 2 Tbsp oats
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • pinch of salt
  • 1/3 cup unsalted butter, at room temperature
  • 2/3 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 2 Tbsp freshly grated orange zest
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tsp orange extract (optional)
  • 3/4 cup pumpkin seeds, roasted
  • 2 Tbsp milk

Directions:

  1. In a medium bowl, whisk together flour, oats, cornstarch, baking soda and salt. Set aside.
  2. In a bowl of your electric mixer, beat the butter until soft. Add both sugars and beat until light and fluffy on a medium speed for about 1-2 minute. Whisk in orange zest. Add egg and continue to beat for another minute. Whisk in vanilla and orange extract.
  3. Carefully add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Add 2 Tbsp milk to bring the dough together.
  4. Fold in the pumpkin seeds to the dough. Let the dough chill in the refrigerator for 30 minutes to 1 hour. Do not skip this step as the dough is unmanageable at the room temperature.
  5. Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper. Take 1 Tbsp of dough and form it into a ball between your palms. Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 8-9 minutes. Do not overbake. The sides should be golden and center may seem soft but it will set once cooled. Let the cookies cool on a cookie sheet for 5 minutes and then transfer it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.
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Dec
2013

#fbcookieswap : Oatmeal-Apricots White Chocolate Chip Cookies

categories: Baking, Cookies

Oatmeal-Apricots White Chocolate Chip Cookies1

I am sure you all remember this amazing cookie swap I told you about few blog-posts earlier. This was my first year participating and I was over-enthusiastic! I mean why not? I get to experiment with new cookie recipes this holiday season and get to support a great cause as well.

I baked 3 different cookies in 1-dozen batches and shipped them on the same day way before the deadline. Yes, I did make 3 different recipes and not 1. (Yes, I’m crazy like that!) To my amazement, all the cookies reached withing 48 hrs of shipping them. Now it was time for me to wait for my 3 cookie packages. I waited waited waited.. Unfortunately out of 3, I received only 1 cookie package from Sangeeta of healthfood desivideshi 2 days before today which was shipped to me almost 2 weeks back 🙁 Crazy courier guys! Thank you Sangeeta for sending some awesome tasting Gluten Free cookies my way and saving me from complete disappointment. 🙂

Well, today I am going to post recipes for all those cookies so bear with me as there will be three recipes for you to enjoy as opposed to one.

This particular cookies were sent to my dear friend Rosh from The Vanilla Bean. Remember I guest posted once on her blog? Yes, the very same and talented blogger. I was so happy to get her as my match as she was the reason behind my participation in the swap. She received my package very next day and I was over the moon as the cookies reached her in one piece! 🙂

Oatmeal-Apricots White Chocolate Chip Cookies3

Let’s talk about these cookies. They are deliciously chewy, these oatmeal cookies. Each bite is bursting with the goodness apricots and white chocolates. I added them in abundance. Apricots and white chocolate pair beautifully together but feel free to experiment with other dried fruit of your choice. I can’t wait to make these with dried cranberries soon! Enjoy!

Oatmeal-Apricots White Chocolate Chip Cookies2
Chilling the dough prebaking for 30-60 minutes is a MUST.

Oatmeal-Apricots White Chocolate Chip Cookies

Makes: 16-18 cookies | Prep time: 10 minutes | Chilling time: 30-60 minutes | Bake time: 9-11 minutes

Ingredients:

  • 1 cup + 2 Tbsp all purpose flour
  • 3/4 cup oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/3 cup unsalted butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 and 1/2 tsp vanilla extract
  • 1/2 cup dried apricots, finely chopped
  • 1/2 cup white chocolate chips
  • 2 Tbsp milk

Directions:

  1. In a small bowl, whisk together flour, oats, baking soda, salt and cinnamon. Set aside.
  2. In a bowl of your electric mixer, beat the butter until soft. Add both sugars and beat until light and fluffy on a medium speed for about 1-2 minute. Add egg and continue to beat for another minute. Whisk in vanilla extract.
  3. Carefully add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Add 2 Tbsp milk to bring the dough together.
  4. Fold chopped apricots and white chocolate chips in the dough. Let the dough chill in the refrigerator for 30 minutes to 1 hour. This step is a must as the dough is too sticky to handle at room temperature.
  5. Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper. Take 1 Tbsp of dough and roll it into a ball between your palms. Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 9-11 minutes. Do not overbake. The sides should be golden and center may seem soft but it will set once cooled. Let the cookies cool on a cookie sheet for 5 minutes and then transfer it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.
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Dec
2013

Skinny Zucchini & Mushroom Soup

categories: Dinner, Fall, Lunch, Soups
Skinny Zucchini & Mushroom Soup1
I am so stressed nowadays.. And the reason for all the stress is not real life.. But internet life.. I know I haven’t been posting much but I have been lurking around and appreciating what all the food bloggers are up to. All over the internet I am seeing incredibly delicious holiday food..
Christmas IS actually upon us!!! Oh my gosh! I mean where DID November go?! I mean where did the year 2013 go? I am still trying to wrap my mind around this reality and meanwhile December is already slipping away at a lightening speed. Looks like everyone is ready for it but me. Web is getting bombarded with countless uhh-mah-zing fudge and truffle recipes. Peppermint and chocolate is in the air! Red and green are ruling! And all I have got to post today is SOUP!
I mean don’t get me wrong… I totally adore soup! The temperature is fluctuating constantly around here so it is perfect for the season! This light and skinny soup is so easy to make just like all the other recipes I post over here. One pot meal = happiness!
I know zucchini season is over for most of you out there but we’re still getting enough of it here. Pair it with earthy mushrooms and you get a thick, silky, creamy consistency soup without even adding any cream to it. Thyme lends a beautiful depth of flavor. And another advantage is that no vegetable stock is required for this soup! Yes!! Water works just fine & you won’t even miss the stock.. win-win 🙂
Give me a mug of this cozy soup with garlic bread and I am in heaven!
Skinny Zucchini & Mushroom Soup2
Skinny Zucchini & Mushroom Soup
Serves: 3 | Prep time: 5 minutes | Cooking time: 15-20 minutes | Total time: Under 30 minutes
Ingredients:

  • 1 Tbsp margarine (Olive oil can be substituted)
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 300 gm (2 small) zucchini, roughly chopped
  • 200 gm / 7 oz mushrooms, roughly chopped
  • Few sprigs of fresh thyme
  • Salt and pepper, to taste
  • 2 cups water

Directions:

  1. Heat the skillet on a medium heat and add margarine to it. Sautè onions and garlic cloves on a low heat till pink and translucent.
  2. Add zucchini, mushroom and thyme sprigs to the skillet and sautè till cooked for 10 minutes. Add 1 cup of water to it and let it boil. Turn off the heat.
  3. Remove the thyme sprigs and puree using a hand blender/food processor. Add this puree and another cup of water to skillet and let it come to boil. Season with salt and pepper. Adjust the consistency of the soup by adding more water if needed. Serve hot!

*Serve it with shredded Parmesan for a cheesy kick!

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Nov
2013

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

categories: Baking, Desserts, Doughnuts, Fall

Baked Chocolate Banana Doughnuts1

 

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!

Baked Chocolate Banana Doughnuts3

 

 

Baked Chocolate Banana Doughnuts2

 

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

Healthy Chocolate Beetroot Cake2

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!! 😀

Healthy Chocolate Beetroot Cake1

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!

Healthy Chocolate Beetroot Cake3

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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