CHOCOLATE OAT MEAL COOKIE

CHOCOLATE  OAT MEAL COOKIE

It’s  raining  outside and am seating at my window sill with my brew coffee and chocolate oat meal cookie which I baked half an hour ago. Though it’s a perfect weather for writing down some poetry, for a change I started writing down the recipe of cookies as the smell coming out of my oven from the second batch of cookies is making me  go o la la J

What does one crave for, good food, good weather and good company. At the moment I have two.

Anyways, here is my recipe for the chocolate oat meal cookies

You need:

Butter 100gm salted

Powdered sugar 150 gm

Eggs 2

Refined flour 200gm

Oat meal 100gm

Baking powder 1tsf

Chocolate 100gm melted.

Here you go:

In a bowl, beat egg, sugar, butter. Add flour, oatmeal, chocolate. Add baking powder. Grease the baking dish, make small balls of batter and tap gently to give shape of cookie.

In a preheated oven of 300’C bake for 15 min. till the edges go brown.

You know what to do next...

Injouy. J

Chocolate tart

The chocolate mousse turned out very well. You can find the recipe of chocolate mousse in my previous post. The mousse was a very simple recipe and often tried in western homes.
This time I tried using the left over chocolate mousse for my new experiment. Though it’s similar to the recipe of chocolate tart but with a different tweak, hence I decided to keep the name as chocolate tart only.
Here is the recipe,
What you need:
Refined wheat flour 250gm
Salted butter 150gms
Dry fruits  : I chose walnuts and almonds 50gms ( one can use hazelnuts, groundnuts)
Sugar 5tsf
For frosting: look into the mousse recipe
Knead the flour with melted butter. Wrap it in plastic and refrigerate for 1hr. After an hour on the platform, roll out the flour. In the cupcake mould (preferably tin, not silicon) Roll and trim the dough to make a circle large enough to fit the tart moulds.
In a preheated oven, bake the moulds on 180C for half an hour. (till light golden brown).
Prepare the filling: in a pan, heat the sugar till it starts to crystallize. Add the crushed dry fruits and mix properly. A quick way is that one can use the regular dryfruit chikki available in Indian markets. One can take a slab of chikki and crush it and directly use it.
Fill the mixture into the baked tart. In a pipe fill the chocolate mousse and use it as frosting.
 

Chocolate Mousse

This Diwali was little unusual for me. I have never been such sad on diwali.
missing home, broken hand, incapable of doing routine chores made me all day grump.
diwali had always been one of my fav festivals. loads of mithai(sweets) crackers, lights, lamps and rangoli.

This year due to broken shoulder i cud not do all those fancy fancy things i loved to do.
the morning used to be fresh and vibrant with rangoli colors. post rangoli loads of home made mithai like  ladoos, barfi, kaju katri... missed all that fun.

i was lying on my couch grump and cold. then i just felt of making some dessert atleast for my friends.
i looked into my freeze and thought of a quick recipe.
then i came up with chocolate mousse.
although its not a mithai for the occasion and people prefer it as a potluck dessert.
here goes the recipe.

100 gm Bittersweet (cooking) Chocolate  • 3 tbsp  Sugar • 1 cup Heavy Cream • 1 tsp Vanilla Extract • 2 Egg Yolks  • Heat 2/3 cup of cream in pan over low flame until it just begins to steam. • In a separate bowl, whisk together the egg yolks and sugar. • Add half portion of the hot cream, whisking constantly, until the mixture is thoroughly combined. • Add the warm egg-cream blend back into the rest hot cream in the saucepan and cook over low heat, stirring constantly for a few more minutes. make sure the eggs dont get scrambled • Remove from the heat and stir in the vanilla extract and melted chocolate. • Chill the chocolate custard thoroughly. • Beat with the help of electric whisker remaining 1-1/3 cups of cream in a separate bowl until stiff peaks form. • Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream.  serve chilled. garnish with grated chocolate

Muffins

My sweet tooth is an all time problem for my knees. But one has to suffer at the cost of another. Well am glad to announce that we finally bought a beater, blender cum chopper. Thanks to Vishwa for generous part payment. On a usual day, I am hardly awake past 10 pm. But the new gadget was tempting me to try the long lorn muffins, and so, at 11 pm that night, I finally decided to try my hand at the muffins with the newly purchased, opened the first time whisker. Haash!

The recipe is quite easy and quick. In a bowl, take 2 eggs, 100 gm powdered sugar, 50gm salted butter (Amul utterly butterly delicious!) and few drops of vanilla essence. It’s a shame we don’t have vanilla pods available in neighbourhood. Well, whisk it properly until it’s frothy. Add 100 gm refined flour, 1tsf baking powder and 1/4^thtsf baking soda (Yes! I use both egg and baking powder) sieving into the mixture. Whisk again. Pour the mixture in different shape silicon moulds. Bake in preheated oven at 120C for 20-25 minutes. The smell itself is sufficient to know when it’s done, though the best out there have their ways to check the muffin. Poke the knife in the middle. If it comes out clean, it’s done! But my experiment animal (Vishwa J) has his own way to check it. He will cut a wedge shape part of it over knife. If it doesn’t crumbles down, then its perfectly done. Huh! I say, “bade log! bade log!”

Time to enjoy the feast!!