Posts Tagged ‘Cookies’

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.

I love baking and I think it’s an exotic art. I still remember the first time I tried baking a cake with store-bought mix that turned out to be a disaster.But I never gave up and tried my hands on this art slowly and progressively. It’s really wonderful to see your gooey-doughey stuff placed in the oven turns into something  incredibly delicious! Once you get hold of this art, it’s an addiction that’s hard to get rid of.There are days when I will bake two to three days in a row. Having a passion for baking can sometimes be tricky when there is only two of us eating my baked goodies.

The other day I was in a mood to bake some cookies. Cookies are very simple and easy to make and there is endless combination you can do with a cookies. I love oatmeal cookies and peanut butter cookies, so I have decided to combine these two with some chocolate chips and cranberries. And I’m glad I did, because these cookies were totally irresistible. And the texture on these cookies are magical! Soft and tender inside and outside, with just a bit of texture from the oats, and packed with peanut butter and chocolate-cranberry flavor. Ahh!! total Bliss!! These cookies are easy to put together and in less than an hour, you’ll have a batch of fresh and irresistible cookies. As you can see these are big monster cookies. I’m saying just one will fill you up. You could push for two, but one was really plenty for me.

Peanut-Butter Oatmeal Chocolate Chip Cranberry Cookies

Peanut-Butter Oatmeal Chocolate Chip Cranberry Cookies

Peanut-Butter Oatmeal Chocolate chips Cranberry Cookies

Peanut-Butter Oatmeal Chocolate chips Cranberry Cookies

Ingredients:

Recipe Yields : 15-16 cookies

Recipe Adapted from: Browneyedbaker

  • 1 cup all-purpose flour
  • 1 stick unsalted butter, at room temperature
  •  1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  •  1/3 cup light brown sugar
  •  1 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1/2 teaspoon vanilla extract
  •  1 egg at room temperature
  •  1/2 cup old-fashioned oats
  •  1/2 cup semisweet chocolate chips
  • 1/3 cup dried cranberries

Method:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
  • In the bowl of a electric mixer fitted with the paddle attachment, cream the butter, peanut butter, sugars and vanilla on medium speed until light and fluffy and pale in color, about 3-4 minutes.
  • Add the egg to the bowl and beat to combine.  With the mixer on low-speed, gradually add the flour mixture, beating just until combined.  Stir in the chocolate chips and cranberries .
  • Using a tablespoon(take approx 2 tablespoon of dough) or an ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
  • Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.
Peanut-Butter Oatmeal Chocolate Chip Cranberry Cookies

Peanut-Butter Oatmeal Chocolate Chip Cranberry Cookies

Peanut-Butter Oatmeal Chocolate Chip Cranberry Cookies

Peanut-Butter Oatmeal Chocolate Chip Cranberry Cookies

Chocolate Chip Cookies

Posted: July 6, 2011 by incidentalcooksuman in Baking, Breakfast, Cookies
Tags: , , , ,

I love chocolate chip cookies! Who doesn’t, correct? I mean I have never met anyone who does not love chocolate chip cookies. In my house a big jar is always filled with some kind of cookies. Hubby also needs cookies with his tea every morning. Even my little one loves these cookies with milk which is the best part. Ever since I’m baking things at home I don’t feel like getting the store brought cookies. I think this is the disadvantage when you able to cook something.

I baked these cookies over the weekend and the cookies came out so moist inside, chewy but little crisp on outside and packed with chocolatey goodness.What I love about these cookies are they stay fresh and moist for a week in air tight container but they never last that long. This recipe is definitely a keeper in my house!! Its easy and very simple to execute. so, when ever you feel like making some cookies, try out this recipe.

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1  1/2 cups good semisweet chocolate chips

Method:

  • Preheat the oven to 325 degrees Fahrenheit (190 degrees Celsius).
  • Sift together the flour, salt, and baking soda, set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, Mix the butter with both sugars; beat on medium speed until light and fluffy.
  • Reduce speed to low; add in the egg one at a time and vanilla and mix until well blended and smooth.
  • Add dry ingredients and beat at low-speed until just combined. Stir in chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Repeat to complete the rest of the dough.
  • Bake until cookies are golden brown about 12 to 15 minutes.
  • Remove from oven, and let cool on baking sheet for 2 to 3 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week. Enjoy!!

Nan Khatai Part II

Posted: May 18, 2011 by incidentalcooksuman in Baking, Indian Food, Snack
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Yep you read it correctly, I am posting another recipe for Nan Khatai. Last year when we were visiting home, hubby’s cousin got a big box of biscuit which was so soft, light yellow color, eggless, buttery and sprinkle with pistachios and almond flakes on top. Both of us were addicted to that cookies until we finish it off completely from the box. We were planning to carry couple of boxes of that while returning back. But we didn’t get time to visit the store which was in some other city. That cookies were so good that whenever we talk about any cookies the first and only taste we used to imagine was of it.

Hence we googled the recipe for some best nan khatai biscuits. The previous Nan khatai recipe was the result for that but still I was not satisfied with the taste which we had with that biscuit. So, again the search began and i think we came very close to the taste which we were visualizing. Hubby was saying after tasting one biscuit..ahh that is it..but he said the same thing when he tasted the biscuits from the Part I recipe too.. 🙂

Nan Khatai

Nan Khatai

Ingredients:

  •  1/3 cup all-purpose flour
  • 1/3 cup semolina
  •  1/2 cup gram flour
  • Pinch of baking soda
  • 1/4 cardamom powder
  • 1/2 cup unsalted butter
  • 2/3 cup powdered sugar

For topping:

  •  1 tablespoon sliced almond
  •  1 tablespoon sliced pistachio
  •  1 teaspoon cardamom powder
Nan Khatai

Nan Khatai

Method:

  • Preheat the oven to 350 degrees F.
  • Mix the ingredients under topping and keep it aside for later use.
  • Sift flour, semolina, gram flour, cardamom powder and baking soda  in a medium bowl. Keep it aside.
  • Line two baking sheet with parchment paper and keep it aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar together on medium-high speed until light and fluffy.
  • Add the dry ingredients and  knead them together to make smooth  and soft dough.
  • Divide the dough into about 20 equal parts and make them into balls.
  • Flatten balls between the palms of your hands to form small rounds about 1″ (inch) in thickness. Transfer it to the prepared baking sheet.
  • With your thumb finger make a little depression in the centre of each cookie and place the pistachio and cardamom mixture in it.Lightly press the mixture in dough.
  • Bake for 15 to 20 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
  • Bake one sheet at a time for perfectly baked biscuits.
  • Store biscuits in an airtight container at room temperature.
  • Enjoy with a cup of tea!
Nan Khatai

Nan Khatai

Recipe Adapted from: Manjula’s kitchen

Nan Khatai

Posted: April 27, 2011 by incidentalcooksuman in Baking, Indian Food
Tags: , , , , , , , ,

Baking cookies, cake or even using an oven  is what I have learned after coming to US. Also, we used to refer cookies as biscuits. But here biscuits are kind of quick bread like butter milk biscuits, scones and etc. I love biscuits and there were times when I used to finish a whole packet without sharing even a single piece with anyone. My most favorite packet of biscuit used to be Britannia Good Day Biscuits especially with the nuts one..mmm…while writing this post I am totally visualizing the flavor in my mouth. The taste of biscuits were more crispy, soft and buttery which is so addictive.

Since I was in a mood of baking some cookies, I have decided to make some Nan Khatai. Nan Khatai(Naan Khat-aa-ee) is a popular Indian traditional biscuits. These are extremely light but sweet and just melts in the mouth. Traditionally this is made with clarified butter or “ghee”, but i have used unsalted butter here.These are the best cookies I have ever tried, which is very simple to make and incredibly good. Its is best served with a cup of tea or you can munch in between anytime to feel good… 🙂

Nan Khatai

Nan Khatai

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup semolina
  • 3/4 cup butter at room temperature
  • 2 tablespoon yogurt
  • 1/2 teaspoon vanilla extract
  • 1  1/3 cup powdered sugar
  • 1/2 teaspoon baking soda

For topping

  • 2 tablespoon crushed pistachios
  • 1 teaspoon cardamom powder
Nan Khatai

Nan Khatai

Method:

  • Preheat the oven to 350 degrees F.
  • Mix the ingredients under topping and keep it aside for later use.
  • Sift flour, baking soda and semolina  in a medium bowl. Keep it aside.
  • Line two baking sheet with parchment paper and keep it aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar together on medium-high speed until light and fluffy.
  • Add yogurt and vanilla and mix until fully incorporated.
  • Add the dry ingredients and  knead them together to make smooth  and soft dough.
  • Divide the dough into about 20 equal parts and make them into balls.
  • Flatten balls between the palms of your hands to form small rounds about 1″ (inch) in thickness. Transfer it to the prepared baking sheet.
  • With your thumb finger make a little depression in the centre of each cookie and place the pistachio and cardamom mixture in it.Lightly press the mixture in dough.
  • Bake for 15 to 20 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
  • Bake one sheet at a time for perfectly baked biscuits.
  • Store biscuits in an airtight container at room temperature.
  • Enjoy with a cup of tea!
Nan Khatai

Nan Khatai

Note:

  • Yogurt and butter should be at room temperature.
  • Bake one sheet at a time to insure a perfectly baked  biscuits.