Chewy Cocoa Brownies

Iam back after a loong break.I was bit tied up with my third grader.His state tests got over last week.So last month was a lil hectic,preparing him for his tests...

So coming to this recipe,I made these for a potluck during the spring break,spotlight being kids.So i decided to make this kid-friendly dessert.It can be served with vanilla icecream.

It turned out so good that they were gone in a flash.

Recipe courtesy:Very best baking website

Ingredients:

All purpose flour - 1  1/3 cup

Sugar - 1 2/3 cup

Un sweetened Cocoa -3/4 cup

Melted Unsalted Butter - 3/4 cup

Baking powder - 1/2 tsp

Salt - 1/4 tsp

Eggs-2 large

Vanilla extract -2 tsp

Water -2 tbsp

Chopped walnuts - 3/4 cup


Method:

 Preheat oven to 350º F. Grease 13 x 9-inch baking pan.

Combine granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.

Bake  for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

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Nutella Banana Bread

Recipe taken from ouichef

Nutella + Banana = heavenly combo !!!!!

I halved the recipe to make 1 loaf.This recipe is featured in foodgawker and man!!!foodgawker makes me hungry all the time and I end up trying at least 1 recipe every time I browse that site.

Ingredients:

All purpose flour - 1 1/2 cups + 2tbsp

Baking soda - 1 tsp

Cinnamon - 1/4 tsp

Eggs - 2 at room temperature

Sugar - 1 cup

Vegetable oil - 1/2 cup

Mashed bananas - 2 large

Nutella - 1/3 cup

Vanilla-1 tsp

Salt -a pinch

Sour cream or yogurt -2tbsp

Hazelnuts toasted and chopped - 1/2 cup


Method:

Heat oven to 350 deg F.

Line a loaf pan with parchment paper.

Sift together flour, baking soda, cinnamon, and salt into a bowl.

 Beat together eggs and sugar in bowl until pale.

Add oil and then mix banana,yogurt,nutella and vanilla.

Fold in flour mixture and hazelnuts.

Pour it into the prepared loaf pan and bake for about 1 hr.

Cool loaf in pan for 10 minutes and then turn loaf into a rack.Cool completely and then slice it.

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Chinese Five Spice Noodles

I had this recipe bookmarked long time ago.But I never got a chance to make this.So last week on my usual errand to 99 ranch store,I picked up a packet of this Chinese five spice powder. Its a mixture of ground star anise,cinnamon,cloves and fennel and sichuan pepper corn.The Chinese believed that number 5 has healing properties and that it why it contains five distinctive spices.Its widely used in meat preparation.

But the noodles turned out to be tasty and aromatic and was different than the usual noodle recipes.

Recipe adapted from serious eats.com

Ingredients:

Imitation egg noodles - 1 pound(original recipe calls for cellophane noodles)

Soy sauce - 3 Tablespoon

Chili paste -3 tsp

Five spice powder - 2 tsp

Garlic minced - 4 (2 for saute and 2 for the sauce)

Ginger minced - 2 tbsp

Vegetable broth - 1/2 cup

Broccoli - 1 large stems and stalk removed

Carrot - 1 julienned

Cabbage - 1 cup shredded

Onion - 1/2 chopped(didn't use)

Scallion - 2 chopped

Sesame oil -2 tbsp(for the sauce)

Vegetable oil  - 3 tablespoon

Pepper powder - according to spice level

Method:

Heat water in a pot and when it starts boiling,switch off the stove , drop the noodles and soak for 5 minutes. Drain and keep them ready.

Mix together the soy sauce, sesame oil, chili paste, ginger, garlic and five-spice powder in small bowl.The sauce is ready.

Place a large wok or saute pan over high heat. Pour in the oil, and then add the onion(I used white part of scallion). Cook, stirring often until translucent, about 3 minutes. Toss in the garlic and cook for another minute. Then add the broccoli, carrots, cabbage, broth, and finally the soy sauce mixture. Cook for about 5 minutes, or until the broccoli is very tender.



Toss in the scallions and egg noodles. Stir well, and cook until the noodles are coated in the sauce. Season with salt and pepper to taste.

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Microwave Potato chips

I couldn't believe that Microwave potato chips would be crunchy and crispy like those made in deep fryer till I tried making this at home.I followed the recipe featured in eating well.com.It was super easy and quick to make and healthier too.

Ingredients:

Yukon potatoes - 2 washed and scrubbed.
Cut them into thin slices.

Olive oil - 3tbsp

Salt to taste

Method:

In a bowl add some olive oil and salt and mix well.Toss the slices and mix well.Arrange the sliced potatoes on a greased  microwave safe dinner plate without overlapping.

Microwave on high power for 2 to 3 minutes.When the edges start to brown flip them and microwave again for 2 minutes or till they become crispy and slightly brown.

Take care not to scorch them.

Transfer them into another plate and allow to cool them completely.

Serve with any dip of your choice

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Cauliflower Fusili Puttanesca

I can have pasta for any meal.This simple pasta dish was made by my DH.It was adapted from the recipe featured in Real Simple Magazine.

Ingredients:

Penne pasta - 3/4 pound We used tricolor fusili pasta

Chili flakes - 2tsp

Pepper powder - 2tsp

Garlic - 2tbsp minced

Capers - 2 tbsp

Kalamata olives(pitted) - 1/4 cup

Cauliflower - 1 medium separate into small florets

Tomato - 2 chopped

Parsley - 2 tbsp

Grated Parmesan - for sprinkling on the top(optional)

Kosher salt - as required

olive oil - 5tbsp

Method:

Boil pasta in sufficient amount of water till Al dente.

Heat oil in a pan.When hot,add the garlic and saute for 2 minutes.

Now add the cauliflower florets and saute till it gets cooked but still crunchy.

Then add the olives,capers and tomato and saute till tomato becomes mushy.

Now add the chili flakes,required amount of salt.

Finally add the pasta and cook for about 2 minutes.

Then add the parsley and grated Parmesan on the top.

Serve hot.

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