Archive for the ‘Baking’ Category

Oreo-Stuffed Red Velvet Crinkles!

When I saw these cookies here from Sprinkles bakes, I had to make them right away. There is something amazing about these cookies. The giant balls of red dough stuffed with Oreo cookies, rolled in a generous amount of powdered sugar lined up on a baking sheet. And then in oven they are transformed magically into something amazingly pretty with the beautiful cracks on top. So, if you are looking for a pretty and decadent treat these would definitely fit the bill!

These cookies are deliciously soft, brownie-like texture in center with crispy outside. And they are perfect with a cup of milk or tea. The best part of these crinkles would be biting in those hidden Oreo treat – YUM! And let me tell you they are pretty addictive too. Someone also needs to keep me away from the cookie jar –  after baking this I keep sneaking on these here and there.

Oreo-stuffed Red Velvet Crinkles!

Ingredients: 

  • 2 cups sugar
  • 2 sticks unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/4 cup buttermilk
  • 2 teaspoon vanilla extract
  • 2 tablespoon liquid red food coloring
  • 3 1/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 24 Oreo Cookies
  • 1 cup powdered sugar
  • 1/2 tsp cornstarch

 Method:

  • Preheat oven to 375 deg F.  Line two baking sheets with parchment paper or silpat and set aside. Combine powdered sugar and cornstarch in a shallow bowl and set aside.
  • Sift together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl; set aside.
  • In a bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed until light and fluffy and pale in color, about 3-4 minutes.
  • Add the eggs to the bowl one at a time and beat to combine. Beat in buttermilk, vanilla and red food coloring. With the mixer on low-speed, gradually add the flour mixture, beating just until combined. The dough will be sticky and very soft. If it is very sticky then add 1/4 cup more all-purpose flour and stir again. Cover and chill in the fridge until the dough is cold and easy to handle.
  • Using a cookie scoop take one scoop of cookie dough and place on top of a Oreo Cookie. Take another scoop of dough and place on the bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is covered with dough.
  • Drop balls of dough into the powdered sugar-corn starch mixture and roll to coat heavily. Place dough balls on a baking sheet about 3-inch apart.
  • Bake for 11-12 minutes, until the tops have cracked and have set (the centers will still be gooey). Allow to sit for 5 minutes and transfer to a cooling rack to cool completely.

This is a great, every-day cake. The kind you can make on a whim, when you feel like having a simple  cake with your cup of tea. What I love about this recipe is that none of the ingredients are fancy. I almost always have everything I need on hand. Of course not the cherries, it happened that I had some fresh cherries in the fridge. So, I have used those, but you can use whatever berries or stone fruit you have in hand. It really doesn’t matter. Next time I am thinking of making this with fresh plums or apricots…hmmm …can’t wait to try!

The cake is moist, buttery, light and super delicious. And the aroma that fills your kitchen, and home, when the cake is in oven is amazing. Serve this with a cup of tea or coffee or as a  lovely simple dessert with some whipped cream or ice cream, whichever way you prefer. Enjoy!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup plus 2 tbsp sugar, divided
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat yogurt mixed with 2 tbsp of milk
  • 1 teaspoon pure vanilla extract
  • 1 heaped cup pitted dark cherries, cut in halves

Method:

  • Preheat the oven to 350°F with rack in middle. Lightly butter a 9-inch cake pan.Set aside.
  • In a large mixing bowl, place the softened butter, sugars, and vanilla extract and beat until light and fluffy and the sugars have completely dissolved.
  • Add the eggs, one at a time, and beat well after each addition. 
  • At low-speed, mix in the flour mixture in three batches, alternating with the yogurt-milk mixture, beginning and ending with flour, and mixing until just combined.Transfer the cake batter to the prepared pan and smooth the top.
  • Scatter the cherries evenly over the top and sprinkle with remaining 2 tablespoons sugar.
  • Bake for about 60 minutes, or until risen, and cooked through.  A skewer inserted in the centre will come out clean when it is ready.  Remove from the oven and allow to cool completely before removing from the cake pan on to a serving dish.

Pav Bread

Posted: August 13, 2012 by incidentalcooksuman in Baking, Bread, Indian Food
Tags: , , , , , , ,
Pav Bread

Pav Bread

I have made this pav to have it with misal and it turned out AWESOME. So, thought of sharing the recipe with you all.

Ingredients:

  • 3 cups all puropse flour
  • 2 ¼ tsp instant dry yeast
  • 2 tbsp maple syrup(or you can use honey)
  • 1 cup warm milk plus 2tbsp water
  • 2 heaped tbsp Amul butter( you can use any salted butter)
  • 2 tbsp butter to brush the Pav

Method:

  • Mix maple syrup  and yeast in luke warm milk and let it sit for 5-7 minutes, until it begins to bubble.
  • In another bowl, mix together the amul butter and all-purpose flour.
  • Start kneading the dough with 1 cup of yeast-milk mixture until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time. I have added 2 tbsp of more water.
  •  Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • Punch air out of dough. Divide the dough into 8 equal sized round balls.
  • Place on baking sheet lined with parchment paper, almost touching, about 1 inch apart.
  • Cover with a kitchen towel, and let rise in a warm place for 1 hour.
  • Heat oven to 375 degrees farheit.  When rolls have risen, brush them generously with butter.
  • Bake rolls until golden brown, about 15-20 minutes.
  • Transfer to a cooling rack and cool to serve.

Note:

Instead of salted butter, you can add 2 tbsp of unsalted butter and 1 tbsp salt to the flour.

Pav Bread

Pav Bread

Homemade Whole Wheat Pita bread

Posted: August 6, 2012 by incidentalcooksuman in Baking, Bread
Tags: , , , , , , ,

 I always use to buy these from grocery store, whenever I wanted to make some pita sandwich. Finally, on this weekend I decided to try my hand at making them at home and here’s the result.

They turn out exactly the way they’re supposed to. And they were puffed up like a balloon getting filled with air when baking them in oven. I was getting so excited to see them getting puff up that I made an video of the process.

This pita bread recipe makes soft and fluffy pitas and thousand times better than the store-bought ones. Yeah I know, little bit of work but it’s all worth, the moment you bite one of these. Only disadvantage is whenever I made something at home, I get so used to the fresh and homemade ones, I don’t even touch the ones we get at grocery stores.

You can stuff the pockets with a filling of your choice and your pita sandwich is ready. I have made my pita sandwich with masala chickpeas with some onion-cucumber salad  topped with yogurt sauce…Yum!

Ingredients:

  • 1 1/2 cups whole wheat flour ( I have used King Arthur Whole Wheat Flour)
  • 1 1/2 cups white whole wheat flour (I have used Indian Sujata Atta)
  • 2¼ tsp instant yeast
  • 1 tbsp honey
  • 1¼ cups warm water
  • ¼ cup extra-virgin olive oil
  • 1 tsp salt
  • Semolina or Cornmeal, for sprinkling

Method:

  • In a small bowl, combine the yeast, honey and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • Add the olive oil and salt to the yeast-honey-water mixture.
  • Dump the flour in a large mixing bowl, slowly adding the yeast mixture , knead the dough until smooth and no longer sticky.
  • Shape the dough into a large ball and coat lightly with Extra Virgin Olive Oil. Place in a bowl and cover with a clean kitchen towel. Set in a warm place to rise until doubled in size about 1 to 2 hour.
  • After the dough has risen,  time to knead back the dough again ,knead it to push all the air out of it.
  • Punch down the dough and divide into 8 equal parts. 
  • Roll each portion into a smooth ball .
  • On a lightly floured surface, roll each ball into a 6-inch circle and 1/4 inch thick discs. Transfer the discs to a baking sheet sprinkle with cornmeal. Repeat to complete the rest of the balls.
  • Cover the uncooked pita bread with the damp kitchen towel loosely and let them rest at room temperature for 30 minutes or until slightly puffy.
  • Meanwhile, heat oven to 500 degrees F and adjust oven rack to lowest position and place a baking sheet or cast iron skillet in oven.
  • With a wet hand generously rub the surface of the disc before putting it in oven. This help them to puff up nicely.
  • Transfer 1 pita bread on the skillet and bake until puffed and slightly golden in color(Mine took 3-4 minutes approx).Gently flip the pita using a spatula and bake the other side for 1 more minute or so. After couple of pitas on skillet, I used baking sheet to speed up the process and that worked well too.
  • Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.
  • Stuff with your favorite stuffing and enjoy.

Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

I love muffins. They are so easy to make and perfect for breakfast or snacking in between. Its been a while since I made muffins at home. Every week during our grocery shopping, I was getting some Whole Wheat Chocolate Chip Muffins from Wegmans. Finally yesterday I thought to bake some at home. I am glad i did because these muffins are light, flavorful and delicious. And the best part of these muffins is that they are not too sweet, the way I wanted. I love these muffins with a cup of tea.

Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

Ingredients: 

  • 2 cups white whole wheat flour
  • 2 extra large eggs, at room temperature
  • 3 large ripe bananas, mashed
  • 1/2 cup packed brown sugar
  • 1/3 cup light olive oil
  • 1/2 cup 2% milk
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Method:

  • Preheat the oven to 375 degrees Fahrenheit and place liners in a muffin pan.
  • Sift together the flour, baking powder, salt and sugar in a large bowl. Then add the chocolate chips to the flour mixture.
  • In another mixing bowl, blend the bananas on low speed  for 3-5 minutes until well mashed.
  • Add the oil, milk, eggs, and vanilla and mix again on low speed for 1 minute until combined.
  • Add the dry ingredients to the banana mixture and combine until just blended. Don’t over mix the batter.
  • Divide batter equally among muffin cups, filling about 3/4 full.
  • Bake muffins 20-25 minutes, until tops are starting to brown and a toothpick inserted comes out clean.
  • Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.
Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

It’s Friday. Time to eat some pizza slices.I love making and eating homemade pizza, it is always the best. But then, I didn’t wanted the same old round pizza, so decided to do some experiment and ended up with this rectangular pizza.I like trying out different crust recipes, different toppings and different shapes of pizza.

This pizza is so good.  It’s flavorful, colorful, and delicious to the core.What I like the most is the thin, light and crunchy crust which is so incredibly good.

For the dough:

  • 2 cups all-purpose flour
  • 3/4 cup warm water plus 1 tbsp
  • 2  1/4 tsp instant or rapid rise yeast
  • 1 tsp garlic powder
  • 3 tbsp extra light olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp oregano

For the topping:

  • 1  (12 ounce ) can chopped tomatoes, drained and washed
  • 1 jalapeno, deveined and thinly chopped
  • 1 tbsp extra light olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup mozzarella cheese, shredded

Method:

  • In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • Add the 2 tablespoon of olive oil, dried oregano, garlic powder and salt to the yeast-sugar-water mixture.
  • Dump the flour in a large mixing bowl, slowly adding the yeast mixture , knead the dough until smooth and no longer sticky.
  • Shape the dough into a large ball and coat lightly with extra virgin olive oil. Place in a bowl and cover with a damp towel. Set in a warm place to rise until doubled in size about 1 hour.
  • Brush a rimmed baking sheet with olive oil and set aside.
  • Punch down the dough and roll in rectangular shape such that it can fit in the sheet pan. Brush the top with olive oil.
  • Cover and let it rise again until slightly puffed about 1 hour or so.
  • Pre heat oven to 500 degree F.
  • Meanwhile, in a medium bowl combine all the ingredients under topping  except mozzarella cheese and keep aside.
  • Sprinkle the pizzas evenly with grated mozzarella cheese leaving 1/2-inch border on all the sides. Layer tomatoes and jalapeno evenly on the pizza and drizzle with 1 tablespoon of olive oil, sprinkle little salt, freshly ground black pepper, garlic powder, dried oregano and bake for 10 to 12 minutes, until the crust is crisp and the cheeses begin to brown.
  • Let stand 5 minutes before slicing and serving.
Tomato-Jalapeño Thin Crust Pizza
Homemade Granola!!

Homemade Granola!!

Hi everyone…I am glad to be back blogging, I hope you’ll are doing well, I am doing good too.

Let me start with saying this – Why didn’t I did this earlier?. Seriously this the first thing came in my mind after trying out this homemade granola. It’s delicious and so easy to make that you will never go back to the boxed cereal. It was my first time making granola and I’ll be sure to do it again.  This homemade granola is that good and ADDICTIVE! This homemade granola is a wonderful mixture of grains, nuts, fruits and hint of chocolate.

Don’t feel intimidated by the long list of ingredients, it is all just measure, mix and bake and the delicious results are very well worth. It’s also a fun recipe for kids to help measure and mix. On top of that what I like the most is you can substitute whatever ingredients you like… the kind of flavor you want to add (or not add), and which ingredients you have on hand.

I love this in a bowl of yogurt and some berries on top. On the other hand hubby likes to have this with cold milk or just as a snack. And to my little one he loves to pick all the cranberries and chocolate chips when he sees the jar open…:)

Homemade Granola!!

Homemade Granola!!

Ingredients

  • 2 ½ cups old-fashioned rolled oats
  • ½ cup slivered almonds
  • ½ cup coarsely chopped walnuts
  • 2 tbsp unsalted sunflower seeds
  • 2 tbsp unsalted pumpkin seeds
  • 2 tablespoons sesame seeds
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup light olive oil, vegetable oil,or canola oil
  • ½ cup plus 2 tablespoons honey
  • 1 cup dried fruits (such as cranberries, cherries, chopped apricots, etc.)
  • 1/2 cup mini chocolate chips(I have used both white and dark chocolate)

Directions:

  • Preheat oven to 325 degrees. Line a baking sheet with aluminum foil.
  •  Combine oats, almonds, walnuts, sunflower seeds, pumpkin seeds, sesame seeds, cinnamon and salt in a large bowl and mix.
  •  In a small bowl, whisk honey, oil and vanilla extract together until combined. Pour over dry ingredients and mix well. Spread mixture evenly onto prepared baking sheet and bake for about 20-25 minutes, stirring and re-spreading a few times with a spatula, until entire mixture is medium golden brown. Watch carefully, it burns quickly and will brown first in the corners and on the bottom.
  •  Remove the granola from the oven and allow to cool on wire rack, stirring occasionally.
  • Add the apricots, cranberries, cherries and the chocolate chips.
  • Store the cooled  granola in an airtight container in refrigerator. It will keep for several weeks. Enjoy!!
Homemade Granola!!

Homemade Granola!!