9 Jan 2017
Though i am not a fan of baking with eggs but sometimes, few things attract you to such an extent that couldn't stop yourself from doing that. One such tempting thing was meringue kisses for me. Whenever i see these beauties , they lure me to make them. So finally i overcame my baking without egg rule and tried these awesome gorgeous beauties . And to my surprise they came out almost perfect, not only in look but in texture too. I am jumping with joy to see them. My kids are super happy to have these and are proudly sharing with their friends too.
I am sharing my recipe here and hope you all will love to try it. It is so simple to try with minimum required ingredients.
Time: 2-3 hrs
Yield: 40-45 pieces, depending on size
2 egg whites ( at room temp)
1/2 cup fine granules sugar
1/2 tsp lemon juice
1 tsp vanilla essence
Gel food colours of your choice
First of all take eggwhites in a big bowl and beat at low to medium speed with a hand beater till it becomes little foamy. Add lemon juice and continue beating.
Add sugar little by little with your beater on. Now increase the speed of beater and beat till stiff peaks are formed.
Refer below pic for understanding stiff peak.
**Never over beat your egg mixture otherwise it will become runny .
Now take a big piping bag fitted with big round/star nozzel.
For colourful pattern , take little gel colours with toothpick and make vertical lines at some distance, inside the piping bag. Now fill it with prepared meringue.
On a baking tray lined with butter paper, pipe 1 1/2 - 2 inch size meringue kisses.
Now bake it in a preheated oven at 100°C for 1 hr 30 mins or till it can be easily lifted without sticking to the butter paper.
Let it cool inside the oven with door slightly open.
When it cooled down completely , store in an airtight jar.
*It will remain good at room temp for 3-4 days. You can keep it in refrigerator or freezer for longer life.
*If you want your meringue kisses of one single colour then can add colour while beating.
So bake these beauties and enjoy with your tea or give in kids snacks box. You can prepare a big batch and store in freezer and enjoy chilled crispies whenever you want.
Do try this simple yet delicious recipe and dont forget to share your experience with me. Your comments and suggestions meant a lot to me.
7 Jan 2017
Today I have a very delicious crisp chocolate cookies recipe with goodness of almonds and depthness of coffee flavour. If you are a chocolate as well as coffee lover then it is surely for you. you can have it any time without guilt as it is loaded with almond. Most intrestingly it's eggless too. Not only elders but kids too love this cookie.
You don't need any fancy equipment to prepare it. It is a wonderful gift for your loved ones.
Stepwise Recipe is given below. do try and share your experience with me.
EGGLESS ALMOND CHOCO COFFEE COOKIES
Time: 30 mins
Yield: 25-26 medium size cookies
1 1/2 cup all purpose flour / chapatti flour
1/2 cup butter ( at room temp.)
1/2 cup ground almonds
1 tsp baking powder
1/4 cup brown sugar
1/4 cup granulated white sugar ( you can increase as per taste)
2 tsp instant coffee powder
1 tsp vanilla essence
1 tbsp freshly ground flaxseeds + 3 tbsp warm water ( leave for 10-15 mins)
1/2 cup chocolate chips
First of all preheat oven at 180°C and line a baking tray with parchment paper.
Mix almond powder, flour and baking powder well . keep aside till needed.
Take butter in a bowl and cream it. Now add coffee powder and both sugar. Again beat till mixture become creamy.
Now add flaxseed gel and again beat till well incorporated.
Add flour and just fold. Now add choco chips ( reserve some for decorating) and just mix to get nice dough. Don't over mix the dough.
Make small balls of dough and flatten like peda. Place on baking tray at 2 inch distance between each cookie.
Place some Choco chips on each flattened cookies and place the tray in refrigerator for half an hour or in freezer for 10 mins.
Now bake it in preheated oven @180°C for 12-20 mins as different oven take different time for baking. So keep an eye after 12 mins.
When its base starts getting brown , remove from oven and let it rest for 5 mins. Then transfer on a wire rack and let it cool completely before storing in an airtight container.
It will remain good at room temp for .a week ( If left) and for a month in refrigerator.
* You can add more sugar if want more sweeter cookies, as mine are mild.
* If you dont have brown sugar then replace it with white one.
* If baking for small kids then you can omit coffee powder, as some kids don't like it's flavour.
*If using strong coffee like expresso then add only 1 tsp. as it may turn cookies bitter.
So bake these divine cookies at home and surprise your loved ones. It's perfect snacks for your morning/evening tea or for kids tiffin. Enjoy whenever you want. Hope you all will love this simple yet delicious recipe and will definitely give it a try.
Do share your experience with me, as your feedback motivates me to serve more and more interesting delicacies to you. Your comments and suggestions meant a lot to me.
6 Aug 2016
Mix flour, baking powder and salt together, keep aside for later use.
Mix dry and wet mixtures together and fold to get lumpless batter for cakes. It will be little thicker but add water after dividing it . As coffee mix is already going to dilute it.
Now divide the batter in three equal parts and add cocoa powder to one, coffee mix in another and third one plain.
In a greased and dusted baking loaf pan , pour one big spoon of one batter length wise and tap the pan to spread .then pour one big spoon of other batter over it and again tap the pan and do it alternatively till batter finished.
I baked on convection mode for 42 mins.
Check it with knife or skewer by inserting in middle of cake ,for doneness. If knife/skewer comes out clean then cake Is done otherwise bake for some more minutes.
Its so soft and moist cake that you cannot have just one piece.
Enjoy this scrumptious Cake and do share your experience with me. Your valuable comments and suggestions are always welcomed, they meant a lot.
2 Aug 2016
30 Jul 2016
4 cup all purpose flour / whole wheat flour/ chapatti flour
1 tsp active dry yeast
2 tsp sugar
1 tsp salt
1/2 cup warm water
1 tsp oregano
2 tsp garlic powder or minced garlic
1/2 tsp thyme leaves(optional)
1/2 tsp rosemary leaves ( optional)
2 -3 tbsp oil
1 cup warm water to knead dough ( I used drained water from biryani rice)
Add sugar in warm water and then mix yeast in it and let it rest for 10-15 mins or till it become frothy.
Add salt, garlic powder or garlic, oregano, thyme , rosemary leaves and oil in flour and knead with yeast and warm water till it become soft, shiny and nonsticky dough.
It may seem very sticky at the beginning but will become manageable after 6-7 mins of kneading.
It will take 8 to 10 mins or even more ,to get perfect dough . apply some oil on it and cover with damp cloth, let it rest for 2 -3 hrs in a warm place like in closed microwave/oven or till it doubles it volume.
Now punch the dough, again knead for 4-5 mins and cut in four equal parts.
Till then mix all the filling ingredients together . Keep aside for later use.
**** While making one bread , keep rest of dough covered.