Chocolate and white chocolate chip cookies

Iam on a baking spree nowadays.I made this batch of chocolate with white chocolate chip cookies during the winter break of my son.
Ive always loved eating white chocolate over the normal  dark chocolate because it is creamier and  the taste is somewhat intense..But its is a pity that white chocolate are not officially chocolates since they do not contain chocolate liquor.They are  made up of cocoa butter and sugar.
Recipe courtesy : JoyofBaking

Ingredients:

Allpurpose Flour -  1 cup

Cocoa Powder - 1/4 cup

Baking powder - 1/2 tsp

Large egg - 1

Unsalted Butter softened at room temperature - 1/2 cup(1 stick)

Sugar - 1/4 cup

Light brown sugar - 1/2 cup

Salt - 1/8 tsp

Vanilla extract - 1 tsp

White chocolate chunks or chips - 1 1/2 cup


Method:

Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.
Using a small ice cream scoop or two spoons , place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.



Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges.



Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.
Makes about 24 - 3 inch round cookies.

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Pongal Wishes!!

Wishing all the readers a very happy Pongal!!We celebrated Bhogi yesterday and relished all the goodies.

Here is a picture of the yummy food.Recipes will follow later.

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Eggless chocolate cake with chocolate ganache frosting

Wishing everyone a very happy and prosperous Newyear!!I baked this cake for Newyear.

This is my first attempt in frosting.Though it was shabbily frosted :(I loved the taste of the cake with ganache.
Its been a year since I bookamrked this recipe on Joy of baking website.I was really apprehensive in making the frosting from scratch.But this recipe is so easy to follow that even an amateur baker like me was able to manage.
There are too many good things in this recipe.First of all it is eggless and the next thing is it uses only one pan.Yeah!!We mix all the ingredients in the cake pan itself and pop it into the oven.

Ingredients:

All purpose flour - 1 1/2 cups

Sugar - 1 cup

1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup (75 grams) unsalted butter, melted

1 cup (240 ml) warm water

1 tablespoon lemon juice (or vinegar)

1 teaspoon pure vanilla extract



Chocolate Frosting:

6 ounces (170 grams) semi-sweet chocolate, chopped

3/4 cup (180 ml) heavy cream (35% butterfat)

1 tablespoon unsalted butter, room temperature


Method:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.

In an ungreased 8 inch (20 cm) square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.

Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended.

Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.


Frosting: Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light. With an offset spatula or knife spread the ganache over the cooled cake.

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Eggless and butterless Double chocolate banana Muffins

Merry Christmas everyone!!Hope everyone is enjoying their holidays with family and friends.
Today Iam gonna make a chocholic's dream come true with double chocolate banana muffin post.
Chocolate and banana is a yummy combination and the best part of this recipe is it is eggless and butterless.
This recipe is adapted from Recipezaar.

Ingredients:

Allpurpose flour - 1  1/2 cup

Sugar - 1 cup

Salt - 1/4 tsp

Baking soda - 1tsp

Baking Powder - 1/4 tsp

Baking Cocoa  - 1/3 cup

Mashed bananas - 2

Apple sauce - 1/4 cup(substitute for 1 egg)

Vegetable oil - 1/3 cup

Semisweet chocolate chips - 1 cup

Method:

Preheat the oven to 350 def F.Line the muffin pan with muffin liners.

Mix all the dry ingredients.Mash the  bananas and add the applesauce,vegetable oil.To this mixture add the dry ingredients.Mix just enough to combine.

Fold in  the semisweet chocolate chips.Reserve few for sprinkling on the muffin tops.

Fill in the paper lined muffin cups upto three-fourths full.

Bake for 20 to 25 minutes or until muffins are done.

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Back to blogging with Cakey chocolate chip cookies

Iam back after a long break.My lil one's keeping me busy:).Cant beleive my baby is 2 months already.
Its really tough juggling between the two boys.But I love and enjoy ecah and every moment.

My elder one loves anything which has chocolate in it.Chocolate chip cookies are his favourite.

This recipe is taken from Martha Stewart's Cookies book.These cookies are little bit chewy.I personally dont like the thin and crispy cookies.So I decided to try these.They turned out to be chewy and soft in the middle and slightly crisp on th edges.It incorporated less butter too.

Ingredients:

All pupose flour - 2 1/4 cups

Baking soda -  1/2 tsp

Unsalted butter - 1 3/4  sticks(at room temperature)

Sugar - 3/4 cup

Light brown sugar - 1/4 cup(packed)

Salt - 1tsp

Vanilla Extract - 2tsp

Large eggs - 2

Semisweet chocolate chips - 2 cups

I used 1 cup of chocolate chips and 1 cup of Butterscotch chips.


Method:

Preheat oven to 350 def F.Whisk together flour and baking soda in a bowl.
Put butter and both sugars in the bowl and beat with a wooden spoon until pale and fluffy.
Add salt,vanilla and eggs and mix until combined.
Add flour mixture  and mix until just combined.Stir in chocoate and butterscotch chips.
Drop heaping tablespoons of dough onto baking sheets lined with parchment paper,spacing 2 inches apart.
Bake cookies until centers are set and edges are golden,10 to 12 minutes,rotating sheets halfway through.
Let cool on baking sheets 2 minutes.



Transfer cookies to wire racks;let cool completely.

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