bonellilou

          Though I have posted so many bakes on my blog, I realized that I haven't posted the basic Chocolate Chip Cookies. In fact, I have even posted a vegan version of the chocolate chip cookies, but somehow missed these simple cookies. This is an eggless version, I have used curd/yoghurt instead and the cookies came out perfect..

Need To Have

• All Purpose Flour/Maida - 3/4 cup
• Butter - 1/4 cup
• Granulated Sugar - 1/4 cup
• Light Brown Sugar - 1/4 cup
• Vanilla Extract - 1/2 teaspoon
• Curd/Yogurt - 2 tablespoons
• Baking Soda - 1/4 teaspoon
• Salt - 1/8 teaspoon
• Semi Sweet Chocolate Chips - 1/2 cup

Method


          Beat together melted butter and both the sugars. Add the vanilla extract, yogurt and mix.


          Sift the flour, baking soda and salt and add it to the wet ingredients. Now add the chocolate chips and mix everything together and refrigerator for about an hour.


          After an hour, make small lemon size balls, flatten them a little and arrange them on a baking sheet, leaving a little space between the balls. Bake them at 175 C for about 17 to 20 minutes. Remove the baking sheet from the oven, let it cool a bit, then remove the cookies, cool them completely and store.


Note
I have used only all purpose flour, but you can replace half of it with whole wheat flour or even try using just whole wheat flour only.
Layer the baking sheet with aluminium foil, easy to remove the cookies and easy to clean too.

          I had made ricotta cheese at home for making the Spinach Ricotta Raviolis and I had some left after making the raviolis. I wanted to use it in something within the next few days and I was not ready to make another pasta dish, so while browsing I found these Lemon Ricotta Cookies. There are so many recipes out there, but I followed this one from Food Network, the recipe is from Giada De Laurentiis, when I was in the US, I used to watch her shows regularly. Lemon and ricotta is a beautiful combination, and I made the cookies without eggs, replaced the eggs with corn starch and water. These cookies have a soft texture and they taste delicious with the beautiful lemon glaze on the top..

Need To Have

• All Purpose Flour - 1/2 cup + 2 tablespoons
• Corn Starch - 1/2 tablespoon
• Unsalted Butter - 2 tablespoons
• Granulated Sugar - 1/2 cup
• Ricotta Cheese - 1/2 cup
• Lemon Juice - 3/4 tablespoon
• Salt - 1/4 teaspoon
• Baking Powder - 1/4 teaspoon
• Zest of one lemon

For The Glaze

• Powdered Sugar - 3 tablespoons
• Lemon Juice - 1/2 tablespoon

Method


          Melt the butter and mix in the sugar, the sugar granules were really big, so I added a tablespoon of water and warmed it in the microwave, so as to mix the sugar well. Now mix the corn starch in 1 tablespoon of water and add it to the sugar and butter mixture and mix it. Then add the ricotta cheese, lemon juice salt and lemon zest and mix it.


          Sift together the flour and baking powder and add it to the wet cheese mixture and mix it. Line a baking tray with parchment paper and spoon out the cookie dough, leaving a little space in between, the cookies would expand a little while baking.


          Bake it at 180 C for 20 - 23 minutes, till the edges start turning golden. Leave it to cool for about 20 minutes. Mix together the glaze ingredients and apply it on top of the cookies and let it cool completely, till the glaze hardens, like for about 2 hours.


Note
In the original recipe, the cookies were baked for only 15 minutes, but I baked it a little longer, still, the cookies were very soft.
You can add zest of one lemon to the glaze also, I didn't have it, so I left it out, also the original recipe had used double the amount of sugar in the glaze, but I felt that this was enough.

          Though I have posted a couple of brownie recipes in my blog, they all have a cake like texture and I was looking for a chewy one. Even when I tried this recipe from here, I was still not sure, but then it turned out to be rich and chewy and absolutely delicious. This recipe is not only eggless but also with whole wheat flour ( atta ), but nobody can tell from the taste, it's not dense as most whole wheat bakes tend to be. This could be because, this recipe has more cocoa powder than flour and also it uses browned butter, which is actually our Indian ghee, this gives such a delicious flavor to these brownies, do try this method when you make brownies next time..

Need To Have

• Whole Wheat Flour/Atta - 2/3 cup
• Unsweetened Cocoa Powder - 3/4 cup
• Butter - 10 tablespoons
• Granulated Sugar - 1 + 1/4 cup
• Semi-Sweet Chocolate Chips - 1/3 cup
• Salt - 1/2 teaspoon
• Baking Powder - 1/2 teaspoon
• Instant Coffee Powder - 1/2 teaspoon
• Chia Seed Powder - 2 tablespoons

Method


          Soak chia seed powder in 6 tablespoons hot water for about 10 minutes. Melt the butter on stove top and keep cooking, till it starts turning brown, then remove it. To the melted butter, add the sugar and mix it well, if the sugar doesn't mix completely, heat it in the microwave and mix it.


          Add the cocoa powder, baking powder, salt and mix it. Add the soaked chia seeds, coffee powder and 6 tablespoons of water, mix, then add the whole wheat flour and mix everything together.


          Finally mix in the chocolate chips, then transfer the mixture in a baking pan, lined with parchment paper. Bake it at 180 C for about 45 minutes. Cool it completely, dice and remove.


Note
The original recipe took only 25 minutes to bake, but it took me about 45 minutes to bake.
Don't skip browning the butter, that gives  a wonderful flavor to these brownies.

          Baklava, it's a rich and delicious dessert made with phyllo ( fillo ) pastry, which is layered with nuts and drizzled with sugar and honey syrup. I have tasted this a couple of times, but mostly store bought and I was not that much impressed by the taste. But, couple of years back, I tasted a homemade version of this delicious dessert, it was simply too good, the baked pastry was crispy and at the same time juicy from the syrup. I didn't get a chance to ask for the recipe and then I totally forgot about it. After that time, I have tasted some store bought versions, but nothing came close to that homemade version. I have never tried looking for it in Bangalore, but then, when I saw Phyllo Pastry in the freezer section of the grocery store, I just had to pick it up. I had a couple of dishes in my mind that I want to try with it, the topmost being this super delicious Baklava and I found the perfect recipe here. Working with phyllo pastry needs some patience, you have to be very gentle with it, it took me almost an hour to layer the sheets. I made it yesterday evening, I had to wait till today morning to taste it, the baklava has to soak in the syrup. I took the first bite, Hurrah!, it tasted just like the one that I had tasted so many years back, it was worth all the effort, time and wait..

Need To Have

• Phyllo Pastry - 10 sheets
• Coarsely Ground Walnuts - 1 cup
• Unsalted Butter - 7 to 8 tablespoons
• Cinnamon Powder - 1/4 teaspoon
• Chopped Walnuts to Garnish

For The Syrup

• Granulated Sugar - 1/2 cup
• Honey - 1/4 cup
• Lemon Juice - 1 tablespoon
• Water - 1/4 cup + 2 tablespoons

Method


          Take the sugar, honey, lemon juice and water, heat it and bring it to a boil while mixing it for the sugar to dissolve. Once the sugar has dissolved, let it simmer on low heat for about 4 minutes, without stirring. Remove it and let it cool completely. Mix the coarsely ground walnuts and cinnamon powder and keep.


          Thaw the frozen phyllo pastry according to the directions given on the pack, mine said to thaw it at room temperature for 4 hours. I have used a 8.5 x 4.75 size pan, I used 10 sheets of pastry, I cut each sheet into 3 to roughly fit the baking pan, so totally I had 30 sheets, roll and immediately refrigerate the remaining sheets. Now grease the pan with melted butter, then layer it with pastry sheet, brush it with butter, then layer another sheet, keep repeating for 9 sheets.


          Spread 1/4 cup of the walnut mixture, then again start layering the sheets, only 4 this time, then spread another 1/4 cup of the walnut mixture, repeat another 4 sheets and 1/4 cup walnut mixture two more times, then layer with the remaining 9 sheets, don't forget to butter the sheets. So it goes like, 9 sheets, walnut mix, 4 sheets, walnut mix, 4 sheets, walnut mix, 4 sheets, walnut mix, last 9 sheets, so you have used up the 30 sheets of pastry. Brush the top with butter, then using a sharp knife, slice the pieces.


          Bake it at 165 C for about 1 hour 15 minutes to 1 hour 25 minutes, till the top turns golden in color. Remove it from the oven and evenly drizzle the sugar and honey syrup immediately. Let it cool for 6 to 8 hours or overnight, then serve it garnished with more walnuts.


Note
Be gentle with the pastry sheets, while layering a sheet, keep the others covered with a damp towel.
The pastry that I used was 97% fat free, so I didn't want to skimp on the butter, the fat is needed for the baking.
Slice the pieces really well, otherwise you'll not get neat pieces after baking.
The baklava layers should be crunchy when you bite into it and at the same time juicy from the sugar syrup but it should not be soggy, that's the perfect baklava.

          I love peanut butter and banana sandwiches and I wanted to try out this delicious combo in a cake and also, I got tired of making banana breads whenever I had overripe bananas (which was practically every time I bought bananas ), so last time I made this cake with them. I have followed this recipe from here, but made a few changes to make it eggless and also left out the chocolate chips. There's no butter or any other dairy products used in this cake, so it's vegan too. The cake came out super moist and tasted so good, do try this cake if you like peanut butter and bananas..

Need To Have

• Whole Wheat Flour - 1 cup
• Ripe Bananas - 2 big ones
• Peanut Butter - 1/2 cup
• Brown Sugar - 2/3 cup
• Oil - 1/4 cup
• Flax Seeds Powder - 1 tablespoon
• Vanilla Extract - 1 teaspoon
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1 teaspoon
• Cinnamon Powder - 1 teaspoon

Method


          Soak the flax seed powder in 3 tablespoons warm water for about 10 minutes. Blend together the bananas, peanut butter, soaked flax seed powder and oil, then add the brown sugar and blend it one more time.


          Finally add the vanilla extract and cinnamon powder and blend it once more. Sift together the flour, baking soda and baking powder.


          Add the blended banana mixture to the dry ingredients and mix it well.


          Pour it in a baking tray, lined with parchment paper and bake it at 190 C for 35 to 40 minutes, remove cool and cut the cake. Melt some peanut butter with a little milk, apply it on the pieces with a fork and enjoy.


Note
The bananas and peanut butter, all have sugar, so the 2/3 cups of sugar was enough, but if the bananas are not overripe or the peanut butter does not have sugar in it, then increase accordingly, in case of a doubt, I taste the batter and then bake.
Just add enough milk to make a paste with the peanut butter, to keep it vegan, you can add some almond milk or soy milk instead of regular milk.

          Couple of months back, my husband on his trip to the US, had bought me two big packets of dried blueberries. Now, I have to find ways of using the berries, apart from eating it alone or with cereal ( with a family that's not a big fan of cereals ). I was browsing the web for blueberry recipes, I also I had bananas with me that day, so I was looking for a recipe to use blueberries along with bananas, then I saw this here. An easy dish that takes just about 4 to 5 minutes in the microwave, great for breakfast or snack..

Need To Have

• Quick Cooking Oats - 1/2 cup
• Banana - 1 big
• Dried Sweetened Blueberries - 3 tablespoons
• Cinnamon Powder - 1 teaspoon

Method


          Peel and mash the bananas, mix in the oats, blueberries and cinnamon powder.


          Grease a microwave safe dish, add the oats banana mixture, smooth it out with a spoon and microwave it for about 4 to 5 minutes till dry. Cool it for a few minutes, take it out and slice.


Note
The original recipe used fresh blueberries, they are not readily available in India.
Fresh berries don't have any taste, so 1/4 brown sugar is added.
The texture will be on the chewier side.

          Black Bean Brownies, I had wanted to give this a try, just to know how black beans would taste in a brownie. I checked out a couple of recipes and finally settled down with this one from here. She has not used butter but coconut oil, I have used vegetable oil and maple syrup instead of sugar. It's very simple to make, just blending together all the ingredients and baking. The brownies were on the denser side, nobody would be able to make out that it has been made with black beans. Now coming to the verdict, I would still prefer my flour brownies, and I have figured out an eggless and whole wheat flour brownies which turned out too good ( will post them soon ), but definitely these are healthy brownies, and also, I am thinking, that I can make them even better by increasing the cocoa powder a little, will try out and update..

Need To Have

• Soaked And Cooked Black Beans - 11/2 cup
• Cocoa Powder - 2 tablespoons
• Quick cooking Oats - 1/2 cup
• Vanilla Extract - 2 teaspoons
• Maple Syrup - 1/3 cup
• Brown Sugar - 2 tablespoons
• Vegetable Oil - 1/4 cup
• Salt - 1/4 teaspoon
• Baking Powder - 1/2 teaspoon
• Semi-sweet Chocolate Chips - 1/2 cup 

Method


          Take all the ingredients except the chocolate chips in a blender and blend it well. Fold in the chocolate chips.


          Take it out in a greased baking pan ( 8 x 8 ), spread some more chocolate chips on the top and bake it at 190 C for about 20 minutes. Let it cool for about 10 minutes, then slice it and remove them.


Note
The original recipe says that a food processor would work better than a blender.
Also after baking and cooling, if you still have a problem slicing them, then it can be refrigerated and then cut, but I didn't have the problem.
These black bean brownies are gluten free, if you make sure the oats, baking powder are all gluten free.

          It's been a long time since I made chocolate chip muffins, or is this my first time, I don't remember, but when I decided to make it, I wanted to make it whole wheat and of course eggless. Now a days, I am more confident in doing eggless and whole wheat flour bakes, especially muffins have always come out well. I followed the recipe from Joy of Baking, I liked the cinnamon and sugar topping, it not only gave a nice flavor, but also gave a rustic, homemade look to the muffins. I just made a few changes to make it eggless and more healthier..

Need To Have

• Whole Wheat Flour/Atta - 1 cup
• Unsalted Butter - 2 tablespoons
• Vegetable Oil - 2 tablespoons
• Brown Sugar - 1/2 cup
• Milk - 1/3 cup
• Semi-Sweet Chocolate Chips - 1/2 cup
• Baking Powder - 11/4 teaspoon
• Vanilla Extract - 11/4 teaspoon
• Salt - 1/8 teaspoon
• Chia Seeds Powder - 1 tablespoon

For The Topping

• Sugar - 11/2 teaspoon
• Cinnamon Powder - 1/4 teaspoon

Method


          Sift together the flour and baking powder. Soak the chia seeds powder in 3 tablespoon warm water for about 10 minutes. Melt the butter, add the oil, soaked chia seeds, brown sugar, salt, milk and beat it well. Mix the chocolate chips with some flour, add the remaining flour to the wet ingredients and mix it gently.


          Then add the chocolate chips and fold it in.


          Mix together the cinnamon powder and sugar and keep. Line the muffin pan with muffin liners, scoop out the muffin batter, spread some cinnamon topping and bake them at 190 C for about 20 minutes. Remove, let it cool for 5 to 10 minutes, then remove them from the pan and cool them completely.


Note
Don't mix the batter too much, it'll make the muffins harder.
Since I have used whole wheat flour, the muffins were dense, we like it that way, but if you want it to be lighter, then use half whole wheat flour and half all purpose flour ( maida ).
If you don't have brown sugar, use regular sugar, use 1/3 cup.
For the quantity given, I got 6 regular muffins.

          When browsing through my baking recipes, I was surprised to see that I haven't posted an Eggless Brownie till now, of course I have one with eggs. Then also, while just going through some brownie recipes, I found that you can make brownies with different textures, they can either have cake-like texture, or a chewy one or a fudgy one. Till now, I haven't really thought about what kind of texture my brownies came out, I prefer chewy brownies but today's brownies have a cake like  texture..

Need To Have

• All Purpose Flour/Maida - 1 cup
• Cocoa Powder - 1/2 cup
• Baking Soda - 1 teaspoon
• Milk - 1 cup
• Brown Sugar - 1 cup
• Butter - 2 tablespoons
• Oil - 3 tablespoons
• Coffee Extract - 1 teaspoon
• Lemon Juice - 1 teaspoon
• Salt - 1/8 teaspoon

Method


          Melt the butter, add the oil, milk, lemon juice, coffee extract, brown sugar and salt and mix it well. Sift together the flour, baking soda and cocoa powder and add to the wet ingredients.


          Mix it in without any lumps, pour into a greased pan, lined with parchment paper and bake at 180 C for about 25 to 30 minutes, till a toothpick inserted into the brownie comes out clean. Cool it a little, then remove it and cool completely and make pieces.


Note
Oven timings vary, so keep an eye after 25 minutes, bake it a little longer if the toothpick comes out sticky.
You can add some walnuts or chocolate chips to the batter.
I had coffee extract, so I used it, you can use vanilla extract and a teaspoon of instant coffee powder mixed with the milk.
I like brown sugar, if you can't find it, you can use regular sugar or demerara sugar too.

          Again I am irregular in my blog postings, want to do at least 3 posts per week, but I am hardly doing two, something or the other comes up and the blog takes a back seat. I had made this Banana Streusel Cake, almost a month back, as usual had a bunch of overripe bananas and wanted to do something with it, other than the banana bread. Streusel Cake had always been on the do list, I love the crunchy and crumbly topping on the cake, we can have any type of cake for the base, since I had bananas lying around, I decided to do a Banana Streusel Cake..

Need To Have

• Whole Wheat Flour - 1/2 cup
• All Purpose Flour - 1/2 cup
• Baking Soda - 1/2 teaspoon
• Baking Powder - 1/2 teaspoon
• Chia Seeds Powder - 1 tablespoon
• Unsalted Butter - 2 tablespoons
• Vegetable Oil - 2 tablespoons
• Sugar - 1/2 cup
• Vanilla Extract - 1/2 teaspoon
• Bananas - 2 medium sized, mashed
• Chopped Walnuts - 1/4 cup
• Milk - 4 tablespoons
• Salt - 1/8 teaspoon

For The Topping

• All Purpose Flour - 2 tablespoons
• Butter - 1 tablespoon
• Sugar - 2 tablespoons
• Cinnamon Powder - 1/2 teaspoon
• Brown Sugar - 2 tablespoons
• Walnuts - 2 tablespoons, chopped

Method


          Soak the chia seeds powder in 3 tablespoons of water and leave it for 10 minutes. Take the oil, butter, soaked chia seeds, mashed bananas, sugar, vanilla extract, salt and milk, mix them well. Sift both the flours, baking soda and baking powder. Add it to the wet ingredients and mix it well.


           Add the walnuts dusted with some flour and mix.


          Now take all the ingredients for the topping and mix it up as shown in the picture.


          Pour the cake batter in a greased pan, spread the streusel topping and bake it at 180 C for about 40 minutes. Remove, cool and slice.


Note
Usually I sift the walnuts along with the flour, it'll be dusted well with the flour and then I add it.
You can line the pan with parchment paper, it'll be easy to remove the cake.