Hello My dear wonderful readers,
How are you all doing today? So it was cheat day the other day and I had one of these and OMG I had to give them away cause these doughnuts are so so addictive. Strawberry season is here and I think I would use it in everything and anything. This is my second strawberry recipe for the season and let’s be honest, I can never have enough of these ruby red beauties. These doughnuts are baked and not deep fried so they are more cakey than fried but trust me when I say this, one bite and you wont be able to go back evaaaa!! These pink rings of heaven are the perfect mix of sweet, tart, fresh and “munchy”. Those little red spots on the donuts are the finely chopped strawberries. The key is to dunk them in honey when nice and warm and therefore the lemon sugar melts into the doughnuts and OH MY GOD., the magic is insane!
In fact I baked 12 of these but only 11 got to the photos 🙂 cause these donuts, my friend, are just so awesome!! lol
So while I was baking these my little munchkin decided it was time for him to play in the kitchen as well. So when I was whisking and piping, my little boy was sitting on the kitchen mat, making “rice, mutta (eggs) and cheese ” which is when I was reminded about how I went to the toy store to see if I could get him a kitchen set or a toy oven but to my surprise all the kitchen toys were only in this hideous bright pink with photos of little girls making food. So what I couldn’t understand is – why is that only girls like these kind of games? I mean some of the best chefs in the world are men and they are respected all over the world, then why is it that boys cant be allowed to play with the same kind of toys. Also why is it pink?? I have never come across a pink kitchen my entire life! And no working real kitchen can ever function to its fullest if it where white or pink! Why not have a kitchen that is the same colour as the real thing! Anyway the bottom line is, I decided if he wants to play he can play with the stuff in my kitchen and when he is old enough I will help him learn and understand that there is no job that was either reserved for men or for women. Girl or boy we all deserve equal opportunity and equal respect for the choices we make.
Now back to the doughnuts, just like all my bakes, (unless otherwise specified) make sure the ingredients are at room temperature and the baking tray is well prepared. Try not rushing this step cause these doughnuts will just pop out easily if you do so. Now for the recipe
- Butter – 1 tsp
- Flour – 2 cups + more for dusting the pan
- Baking Powder – 1 tsp
- Oil – 1/2 cup
- Sugar – 1/ 2 cup + more of dusting
- Eggs – 2 large eggs
- Vanilla Extract – 1 tsp
- Apple Cider Vinegar – 1 tsp
- Salt – 1/2 of 1/4 tsp
- Nutmeg – 1/4 tsp
- Butter Milk – 3/4 cup
- Strawberry – 1 cup ( chopped fine)
- Red food colour – 1 small drop ( optional)
- Lemon Zest – from 2 limes
- Honey 2 tbsp
- Pre-Heat your oven to 180 C
- Prepare your doughnut pan by brushing butter on the inside of your baking pan. Make sure to butter the hole in the centre too . This recipe makes 12 doughnuts
- Now lightly dust the buttered pan with flour. Invert the pan and shake of the excess flour. Set aside
- In a large bowl combine flour, baking powder, salt, nutmeg and sieve twice
- In another bowl, add the oil, eggs, apple cider vinegar , vanilla, sugar and butter milk. Whisk together till the sugar has mixed well with mixture
- Then add the dry mixture to the wet mixture in 3 batches. Make sure to mix well at every addition of dry mixture to the wet
- Once you have all the dry ingredients mixed, add the chopped strawberry and colour
- Mix well to combine
- Now pour the mixture into a piping bag. Snip the bottom and pipe the batter into the prepared doughnut pan
- Fill till 80 % of the hole
- Pop into the oven to bake for 20 mins or till a toothpick inserted comes out clean
- While that is baking lets make the lemon sugar
- In a plate, zest the lemons. Then add 1/2 cup of caster sugar. Now with dry hands, mix the sugar and lemon zest. You will see the sugar turn a light green colour
- Once the doughnuts are done, let them cool for 5 mins
- Then when the doughnuts are still warm, using a pastry brush, brush honey on the face of the doughnut
- Then dunk the doughnuts into the lemon sugar
- Place on a cooling rack to dust of the excess sugar
- Your strawberry doughnuts with honey and lemon sugar are ready
Hello my dear wonderful readers!!
Its been so long and there has been so much happening, I do not know where to begin! We finally moved to our own place and I am so excited cause there is so much sun light and space in the form of big balconies! lol. So to start our sweet journey at the new place, I decided to make these simple yet decadent cookies. Hey you know what I discovered, if you want to get rid of the smell of paint in a new place, all you need to do is bake some thing nice! I made these cookies and the paint smell reduced considerably. The next day I made some biryani and that sealed the deal. hahahahaha…
These cookies are super easy to make and are perfect if you want to make chocolate cut out cookies.
1. Flour – 2 cup
2. Baking Powder – 1/4 tsp
3. Cocoa Powder – 4 tbsp
4. Demerara Sugar – 1 cup
5. Butter – 100 gms
6. Milk – 4 tbsp
7. Salt – one pinch
1. Pre Heat your oven to 180 C – Using your baking paper or silpat mat, line your cookie baking tray
2. In a bowl combine butter and sugar. Beat well for 2 – 3 mins
3. Then add the baking powder, salt, flour, cocoa powder. Then slowly add the milk to flour mixture. Use a wooden spoon and once the dough comes together use your hands and bring it all together
4. Finally you will reach a nice thick doughy consistency
5. Lay a baking paper over your kitchen counter and place the cocoa dough in the centre
6. Then place another piece of paper over the dough ( the same size as the paper underneath (40 cm x 40cm)
7. Using a rolling pin, roll out the dough to a nice thin size
8. Then remove the paper over the dough and using the cookie cutter, cut out the desired shape
9. Slowly place the cookies over the prepared baking sheet. These cookies do not expand so its ok to not leave too much space between the cookies
10. Bake for 20 – 25 mins ( do not wait for the cookies to turn dark brown)
11. Once they are ready , place them on a cooling rack and they are ready for their dressing 🙂
For the glaze
1. Micro wave, 50 gms of dark chocolate in spurts of 30 seconds each. Make sure to put out the bowl every 30 seconds and mix with a spatula. This will help prevent the chocolate from burning
2. Dip the cooled chocolate cookies in the melted chocolate and place over a wire rack to let the excess drip down
3. Sprinkle with your favorite kind of topping / sprinkle!!
Hello my Dear Wonderful Readers!!
How have you all been? Its been a long time since I got down to blogging and trust me when I say, the last week has been such a life changer! Have you ever looked down from a flight that is just about to land? That moment when you see tiny cars and thin trees and wormy roads? That’s the moment you realize how small you really are! We have been travelling a lot for the last few days and I have come to the firm belief that, no matter how hard you try, some things cannot be controlled. Its sad when people who drink and smoke their whole lives, live happy without a care are fit as a fiddle while people who are so cautious about their physical and mental health might have the worst medical condition. I guess what I am trying to say is that, what really matters, is that you live each minute of each day to its fullest and you do your part. There is no point living a vegetarian life when our mind is full of vengeful thoughts. There is no need for an argument with your spouse when life itself is full of challenges thrown at you every day. Every time I have fought or scolded some one its makes me feel like all I did was bring negativity into the room and nothing stands a chance to improve.
While such tumultuous thoughts run through my head, my cup of hot green tea was beckoning for a little some thing to go along with it. Much to my dismay, reaching for the cookie jar had only resulted in a depressing after thought of how many calories I have to burn the next day or why my greedy tongue has not been able to make its peace with 3 cookies undoubtedly made with much more sugar than flour or butter 😛 . So here was my answer!
A simple #NO GLUTEN! NO FLOUR, REFINED SUGAR FREE COOKIE- ( OH! did i mention no butter too)
These are so really simple to make all you need is a fork and two bowls. So lets get to it ….
- Instant Oats – 2 cups
- Raisins – 1/2 cup
- Flax Seed – 3 tbsp
- Virgin Coconut Oil – 1 cup
- Egg – 1
- Palm Sugar – 1 cup
- Cinnamon Powder – 1.2 tsp
- Vanilla Extract – 1.2 tsp
- Pre-heat your oven to 150 C and line a baking tray with parchment paper
- In a bowl, mix oats, flax see, raisins, palm sugar, cinnamon powder and give it a good mix with a fork ( make sure you do not have any lumps of sugar)
- In another bowl, crack open the egg. Add the coconut oil and vanilla extract. Give it a good whisk with the fork
- Slowly pour the egg mixture over the oat mixture and set aside to soak for 10 mins
- Then using the same fork give it a good mix once again to coat the oats well with the egg mixture
- Now using a small ice cream spoon or a normal spoon scoop out even portions of the oats and egg mixture and place on the baking tray
- Then with the back of the fork press down to flatten
- I like these nice and thin, so they snap when I bite into them
- Bake in the pre heated oven for 10 – 15 mins (till they turn light brown )
- Once they are done leave to cool completely – remember they will be soft when they come out of the oven but leave to cool completely and they will crisp up soon!!
- Store in an air tight container once cooled
Hello my Dear Wonderful Readers!!
How you all been? I have been quite busy of late with my grandma visiting us in Bangalore and she wanting to spend time with her great grandson. So every morning after the morning chores are done, I take my son to my mum’s house. This does not leave much time for blogging or cooking as me, my mum and her mum (my grandma) are busy taking turns and playing with my son. Mr R is very busy in office as usual and comes and picks me up from my mums place after work. We are travelling to Cochin this weekend as I am scheduled to get my gall bladder removed there. The only niggling factor i am worried about is Mr R’s capabilities in terms of child care. He’s a good dad but still getting a hang of the soft skills involved in day to day baby management. In any case, all those adventures are for a different post. Until then I will leave you with these very awesome power packed cookies. I am trying to get up early to get a post in these days and i have understood that I am not a morning person and takes a lot of effort. Till next post, Adios Amigos. 🙂
- Dark Chocolate – 250 gms
- Oats – 1 + 1/2 cup (Instant)
- Mixed Dry fruits – 1 cup ( I used pistachio + raisins and dry figs)
- Coconut Oil – 4 tbsp (50 gms of butter)
- In a microwavable bowl melt the chocolate on medium power at 30 second intervals and stirring frequently.
- Add the coconut oil to the melted chocolate. Set the chocolate aside to cool ( You could add cream at this stage to make it more creamy and rich)
- In another bowl add the instant oats
- Then add the dry fruits. I did not chop the nuts but you could if you want to
- Finally add the melted chocolate and coconut oil mix into the oats
- Stir well to combine and coat all the ingredients well
- Now oil your hands with a little oil and slowly make small balls of the oats mixture. Arrange them on a large cookie sheet
- Once you are done with all of them use a spoon and push them downwards (press them to form flat cookies)
- Pop the cookie sheet into a fridge and let them set till nice and hard ( 1.5 to 2 hours)
- Your breakfast cookies are ready!!
Hello my Dear Wonderful Readers!
How did you all celebrate the day of LOVE? I am sure you all exchanged gifts and big bouquets of flowers, and wore red and had candle light dinners right?
Well, I woke up early to surprise my husband with breakfast in bed. I made fluffy pancakes infused with sprinkles and topped it with boozy chocolate sauce, fresh water melon juice and coffee. But just as I was pouring the last pancake and setting up the tray, he walks right out of the bedroom and wished me and starts snooping around (completely ruined the surprise I had planned 😦 ). So it wasn’t really breakfast in bed! Oh well. The rest of the day was also a disaster, details on “how my husband almost gave me a mental breakdown and made me realize how much I love him” in my next post. He’s super sorry though, Lol.
For now, here is the recipe for my simple no fuss scones that go so well with tea on a nice peaceful morning. I baked them while my son was asleep and I was so happy cause I figured I could take a few good photos, but just like his father he woke up in the middle of my shot and as you can see, I lost a few strawberries (he loves strawberries) and then rest was history :). To my inquisitive and nosy babies (yes nosy hubby is a grown ass baby!!), I love you no matter how naughty you both are.
- Flour – 300 gms
- Butter – 100 gms ( cold, cut into cubes)- take it out of the fridge at the end just before you start cooking)
- Sugar – 1/2 cup powdered sugar
- Fresh strawberries – 2 cups ( cleaned, hulled and chopped)
- Baking Powder – 2 tsp
- Salt – 1/4 tsp
- Vanilla Extract – 1 tsp
- Egg – 1 + 1 (for egg wash)
- Yogurt – 1/2 cup
- Preheat your oven to 180 and line a baking tray with baking paper
- In the bowl of your mixer / food processor combine, flour, baking powder, sugar, butter and salt
- Pulse the mixture in the bowl for a second at a time for around 3 – 4 times. All you want is for the butter to break into the flour. (should resemble mud and stones)
- Throw in the chopped strawberries
- In another bowl, whisk together the egg, vanilla extract and yogurt
- Finally mix the wet ingredients into the dry using a fork. Do not over work the mixture
- Just combine till the mixture holds together (it should be firm and not sticky like bread dough)
- Finally liberally flour your work counter and dump the dough over the floured counter
- Bring the mixture together to form a round flat ball
- Using a knife or a pastry cutter, cut into eqaul halves and move carefully to the prepared baking tray
- Whisk the other egg and using a pastry brush, brush the tops of the cut halves with the egg
- Bake for 40 mins or till you see the tops of the scones turn nice and brown
- After they are baked serve right away with tea, butter or choice of fruit
I have always been afraid of the cooker. Even when I make simple “Dal Chawal ” at home, worry that it might explode, so I never stay in the kitchen while it is on the stove. So when I decided to make Dulche De Leche I woke up early this morning and decided to do it when my baby was far away from the kitchen and my husband was at home! ( You know thinking worst case scenario and all)! But to my surprise nothing happened! yeah I know you are laughing at me. The truth is I though I would be left with a broken stove, exploded cooker and a room full of condense milk and water. Yes go ahead! laugh! That my friend is my biggest nightmare. So when ever there is anything cooking in my kitchen I never let my son in. And when the cooker is on the stove, even I do not stand in the kitchen.( i rush in just to switch it off :p)
When I finally opened the can of condense milk, OH MY GOD! That is when I realised how delicious this version of the condense milk is! Now I know what the fuss is all about! That sweet caramely liquid inside that can was like I was in heaven! That minute I knew I should have let it sit for maybe one more whistle but thats ok . I am happy with the outcome.
Ok before I get to how I made the cookies, if you were wondering how I made that dulche de leche, I used the pressure cooker method.
- Flour – 1 cup ( set aside one teaspoon from the cup)
- Corn Flour – 1 cup
- Baking Powder – 1 tsp
- Baking Soda – 1/2tsp
- Butter – 113 gms
- Sugar – 1/3 cup
- Vanilla Extract – 2 tsp
- Egg Yolks – 2 ( at room temperature)
- Brandy – 1tbsp + 1 tsp ( for the Dulche de leche)
- Crushed Nuts – 1 cup ( use any kind of nut you like – wall nuts, cashews, pecan, almonds)
- Dulche De Leche – 1 can
- In a bowl mix flour, corn flour, baking powder, baking soda and salt. Set aside
- In another bowl cream butter and sugar
- Add egg yolks one at a time. Then add vanilla and Brandy
- Now add dry ingredients into the wet ingredients little by little. Cream well. I used my hand blender but a whisk will do the job too
- Once you have added all the flour it will come together to make a nice ball
- Now wrap the ball with cling wrap and refrigerate for 30 mins to an hour
- While the dough is resting in the fridge, pre heat your oven to 180C
- Once the dough is read, light dust your counter top with the one tsp of flour that you set aside in the beginning
- Roll out the dough making sure to keep an even width of 4mm at least. I used my seated cookie cutter but you can cut them out in any space you want
- Slowly place them on your cookie tray leaving 3 – 5 cms apart from each other
- Pop them into the fridge for 10 mins
- When you are ready to bake these cookies, pop them into the area heated oven and bake for 10 to 15 mins
- You do not need to wait till they are brown. You will see them rise a little and the flaky sides are clearly visible
- Pull them out of the oven and let them sit on a cooling rack till completely cool
- Once cooled completely add dulche de leche on one side of a cookie and sandwich it with another cookie. I recommend adding one table spoon of brandy to the dulche de leche for that mild yet exotic flavour!
- You can roll them in any crushed nut that you like. Typically they are rolled in coconut flakes, but I love salted cashews so thats what I used! This part is your choice. You could use chocolate flakes, walnuts, pecans, almond! Any thing you like