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

Molten Chocolate Cake II Choco Lava

Molten Chocolate Cake 

 Choco Lava

The name itself is tempting, steaming hot molten chocolate coming out in the very first bite of the freshly baked cake. Ah!

I learnt this recipe from my senior teacher Dr Anita Verma. She bakes it often for her kids. And I told to myself that am a kid at heart too, lets cherish myself.

Here goes the recipe:

You need:

Chocolate and lots of extra dark chocolate 50gms J

Coco powder 50gms

Refined flour 100gm

Butter 5ogm

Powdered sugar 100gm

1 egg

Baking powder : quarter tsf

Recipe: in a blender, mix butter, sugar, egg, coco powder till frothy. Add sieved flour and baking soda to the mixture. Fold well. Pour the mixture into silicon moulds. Chop the chocolate into cubes of 1inch size. Put a cube in each silicon mould in the mixture. Make sure, the mixture covers the cube from all sides and there is enough space in the moulds for cake to rise.

Bake in a preheated oven at 180C for 20 min. Serve hot.

Sticky Toffee Chocolate Pudding

Sticky Toffee Chocolate Pudding

A quick recipe I learnt from a friend came handy when my best friend from Delhi visited me last Sunday. On the short notice, I found my freeze stuffed with the ingredients of this recipe. And I loved her compliments like anything.

What you need is:

Dates 100gms finely chopped

Egg 1 in number

Refined flour 100gm

Refined sugar 100gm

Butter 50gm

1tsf baking powder

For sauce

Roughly chopped extra dark chocolate

100gms thick cream

Refined sugar 20gms

In a bowl, take roughly 50ml of boiling water and soak dates for two minutes. Drain the water (but save it). In a food processor, crush the dates; add egg, butter, sugar and flour. Add baking powder. Add the water (from dates) to make the consistency thick enough to flow.

In an oven bake it in ceramic bowl at 180C for 20min.

In a double boiler, melt chocolate, add cream and sugar. Mix well.

Take the bowl out of oven. Spread the sauce over the pastry. Bake it again for two minutes. Serve it hot.

Banana and cottage cheese pudding

Banana and cottage cheese pudding

Being a North Indian, I don’t feel satisfied if there is no dessert after meals. Years gone, this has been a ritual that I need atleast one sweet post my dinner.Following recipe is my innovation, in the sense, that it is less calorie enriched compared to the original one. I have fortified it with protein. Isn’t it good, a dessert packed with protein as well. 

Here it goes:

Digestive biscuits 1pack

Condensed milk 50ml

Cottage cheese 200gms

Dark chocolate (melted in double boiler) 200gms

One banana : sliced

In a bowl, crumble the cottage cheese and mix it with half the amount of chocolate (melted in double boiler). In another glass bowl, put a layer of digestive biscuits (crumbled to powdered form in a mixer). Apply gently the thick layer of condensed milk (make sure the layers do not merge). Gently make a layer of crumbled cottage cheese mixed with molten chocolate. Pour the rest of molten (cold) chocolate syrup on the cottage cheese layer. Garnish the top layer with banana slices.

I use banana, as it goes well with chocolate and condensed milk. Any fruit can be used.

Keep it in refrigerator for an hour to set in layers.

My notes:

This recipe looks good when set in layers. (Make sure you set the layers gently)

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