Thumbprint cookies (Jam Cookies)

Thumbprint Cookies

As I promised in my previous post,I am here with one more cookie recipe which was the part of my son's birthday goodies bag along with Chocolate Kisses Cookies.These are very versatile cookies ,you can fill them with anything of your choice or flavor.These Cookies are egg less and nut free too as some of the kids were allergic to nuts.Same goes with egg also if you are looking for an egg less and nut free cookies recipes,this is the one for you.

Delicious Thumbprint Cookies

                                              Ingredients

1/2 cup  unsalted butter, room temperature

1/4 cup granulated white sugar

1/2 teaspoon pure vanilla extract

1 cup  all purpose flour

1/8 teaspoon salt

2-3 tablespoon milk(if needed)

1/4 - 1/2 cup  blueberry jam or any flavor  jam 

                                                                     Method

1.  beat the butter and sugar until light and fluffy (2-3 minutes).

2. Add  vanilla extract and beat until combined.

3.In a separate bowl, whisk together the flour and salt 

4.Add the flour mixture to the batter (add 1-2 teaspoon of milk if its too dry)and beat just until combined. (If the batter is too soft to roll into balls, refrigerate for about 30 minutes.)

5. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a  baking sheet with parchment paper.

6. Roll the dough into 1 inch (2.5 cm) ball. Place on the baking sheet spacing about 1 inch (2.5 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie.

7.Bake for about 12-15 minutes, or until cookies are set .

8. Remove from oven and place on wire rack to cool. 

9. Let them cool down fro about 15 minutes and then fill each cookies with one teaspoon full of blueberry jam or preserve.Enjoy.

Festive Cookies (Chocolate kisses Cookies)

These are famous chocolate cookies,crowd pleasing easy and appealing to the eyes too.These are  called as Holidays cookies too,as they are mostly the part of Christmas Goodies bags and gift packs. They are kind of oldies but goodies.......And yum...yumm...yummy for sure.

  I baked these for my son's birthday goodies bag and the comments, I received from the kids(my son's friends)  that they like the box of cookies more than other gifts which we gave.I baked Thumbprint jam cookies as well which I will post soon after this.

                                           Ingredients

• 1/2 Cup butter
• 2/3 Cup sugar
• 2 Egg yolks
• 2 Tablespoon chocolate liquor (optional)
• 1 Cup flour
• 1/3 cup cocoa powder
• a pinch  of salt
• 18 -20 caramel kisses chocolate or any kind of chocolate kisses
• 2 tablespoon Vanilla essence 
• 1/2 teaspoon baking soda
• 1/4 raw sugar for coating

                                 

Look at  these tempting little guys,in all their melty,chocolaty topped goodness  and try not to eat one,just try doing that..........

                                                      Method

1. Line  baking sheets with parchment paper and preheat oven to 350 degrees F.
2. In the bowl of your stand mixer fitted with the paddle attachment or hand mixer, combine the butter, sugar and egg yolks. Beat until fluffy about 5 minutes. Mix in the chocolate liquor.(if using) and Vanilla.
3. In a medium bowl, whisk together the flour, cocoa powder,baking soda and salt.
4. Slowly add the flour mixture to the butter mixture.
5. Keep this mixture in refrigerator for half an hour or in freezer for 10-15 minutes.
6.  Using a tablespoon scoop, drop cookies about an inch from one another onto prepared baking sheet.  and form each cookie into a ball shape. 
7. Roll each ball in raw sugar ,press into the center with your thumb. Bake for 10-12 minutes. 
8. While the cookies are baking, unwrap your kisses and get them ready.
9. Remove cookies from oven onto a wire rack. Wait 2 minutes.
10.  Now  gently press a kiss into the center of each cookie. Don’t touch them after this point – they will totally melt. Let cool completely.Little cracks are fine.

  

Kisses Cookies

Cream Cheese spread (dip) with Multigrain Crackers

Munch on these multigrain crackers with delicious cream cheese dip.This is ideal for any party as starter .Actually this cream cheese in a multipurpose dip or spread whatever you call it.Apply it on toast ,bagels ,crackers or serve it as a dip with raw vegetable or chips for a ideal party platter.You can even spread it on flat breads for a on the go snack roll,I always have a jar of this this in my refrigerator.Recently I even served it with Kebabs and they tasted yummy with it.

Now talk about crackers I added different kinds of flour in it but if you want only all purpose flour or wheat flour can be added.I baked them ,alternatively they can be fried too.

Cream Cheese Dip

Ingredients

1 package (8 Ounces) Cream Cheese, Slightly Softened

2 whole Green Onions, Sliced

1/4 whole Large Carrot, Peeled And Finely Diced

1/4 whole Red Bell Pepper(green bell pepper), Finely Diced 

1/4 cup Finely Diced Red Onion

1 Tablespoon Chopped Dill (more To Taste)

1 clove Garlic, Peeled

Black pepper , to taste

Salt ,to taste

Method

Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together or smooth as I like mine smooth,that's it.

Transfer the spread to a container and store, or in serving bowl, in the fridge. Serve cold with crackers or chips or bagels or veggies or use in cold vegetable sandwich as spread or serve with any flat breads OH! so many "OR".

             Multigrain Crakers

                                                        Ingredients 

                                            All purpose flour 1/2 cup

                                          wheat flour  1/4 cup

                                          Pearl millet flour 1/4 cup

                                         Maize Flour 1/4 cup

                                         oil 1/4 cup

                                       salt to taste

                                     Hot Water to knead the dough

                                    Italian seasoning 1/2 tbsp (optional)

                                                             Method

Preheat the oven at 350 degree F.

Mix all flours along with salt and seasoning ,mix well.

Now add oil and rub with hand so that the flour mixture absorb oil evenly.

Now add water slowly and knead it into a tight dough,keep aside for at least 15 minutes.

Roll the dough about 1/2 inch thick with the help of rolling pin and cut lengthwise or in  desired shape.

Place on greased cookie sheet and bake for about 12-15 minutes or untill it becomes little red and looks done. Let them cool for 10 minutes and enjoy.

   

Sweet & Salty Carom seed Cookies (Ajwain biscuits)

These sweet and salty cookies are melt in mouth.I love these because these are both sweet and salty in taste.There are so many sweet childhood memories are associated with these .These are very common in Indian Bakeries and known as ajwain cookies.The whole house smells divine while these are in oven,the smell of butter with carom seeds oh; so good.

Ingredients

All purpose Flour - 2 cup

Butter -  ½ cup

 Powdered sugar - ¼ cup

 Milk - ¼ cup

Carom seeds - 1 tsp

Salt - ½ tsp

Method

Preheat the oven at 350 degree f.(180 degree c).Place the baking rack at the middle of the oven.

Take all purpose flour,sugar,carom seeds,salt and melted butter in a big bowl and mix . Add 2-3 tbsp milk and mix well. If dough remains dry then add 1-2 tbsp more milk and keep binding the dough.

 Cover the dough and keep it aside for 20 minutes (For better result or can be make immediately too)

Spread some dry flour on the rolling board place the dough on top of the board, roll and flatten with hands,With help of rolling pin roll the dough in ½ cm thick  and cut with  cookies cutter.

 Cut cookies from entire sheet and place them on baking tray at some distance.

 Place the baking tray in oven and bake cookies for 10-12 minutes. Check after 10 minutes. If cookies are light brown in color, bake for 2-5 more minutes.

Let them cool for 10-15 minutes after baking and enjoy.

Easy Corn Muffin without eggs

This is a very simple but delicious muffin recipe which can be made in no time. Usually everything is available at home which goes in this recipe.Easy to make and fun to eat.This good for them too who avoid eating cakes and muffins because they are made of all purpose flour,it has very less quantity of it. These muffins are yummy and less sweet which make them ask for more....And yes they are egg less too.

  There are two things corn  muffin and corn meal bread but people consider it to be one ,on the other hand they are totally different things.cornbread never has that much sugar in it and is savory in taste not sweet.(I will post the recipe of corn bread too later.)

You don't need to take out your mixer and all for this recipe just mix the ingredient in one bowl and you are ready to bake,its that easy ...

Ingredients

Maize flour(corn meal) - 1/2 cup

All purpose flour - 1/2 cup 

Powdered sugar - 1/2 cup 

Baking powder - 3/4 tsp

Baking soda -  1/4 tsp

 Curd or sour cream - 1/2 cup

Butter - 1/4 cup 

Vanilla essence - 1/2 tsp

Tutti fruity - 1/2 cup

Method

Preheat the oven at 350 degree f and place the oven rack in the middle of the oven.

Take maize flour, refined flour, powdered sugar, baking powder and baking soda in a big bowl and mix everything together.

Add curd or sour cream, butter (room temperature) and vanilla essence in another bowl and mix.

 Now add dry ingredients into wet ingredients and mix  well. add tutti-fruity  and mix.

Batter for making muffin is ready. Take muffin molds  and grease it with butter or line with muffin liners .

 Pour the mixture into it and tap it over to get the batter  even.

Bake it for 15- 20 minutes or untill the top becomes light brown and the toothpick inserted in the center comes out clean.

Place them on wire rack to cool or can have it warm as well,tastes great when warm.

Variation

Any kind of dry fruits such as chopped cashew nut ,raisins,almonds and pistachios

 goes very well with it in place of tutti fruity.

Drizzle them with some honey or maple syrup when they are still warm and serve ,they are divine.

    

Healthy twist in classic Banana Bread

BANANA BREAD

 I just love banana bread .This is so delicious with the simple flavors of banana and toasted nuts.This is a staple in my house now a days.Whenever I have over ripe banana just whip them up into a banana bread ,even now I wait for banana to turn brown soon ,so that I can make my lovely yummy banana bread over and over again.

 Classic banana breads are  delicious with nuts and lots of butter and in those we use all purpose flour too.They are good undoubtedly,but nowadays everyone so health conscious that eating it regularly is not what recommended.

 This recipe of banana bread is healthier in terms of ingredients than the classic style of banana bread.And yes you will not feel any difference in taste or texture for sure .This is so moist and flavorful ,you might not want to try any other recipe after trying this one.

 Banana bread can be a dessert ,tea time cake,breakfast with coffee or can be eaten for lunch with a salad on side.One thing which I learnt is that banana bread should be cracked in the center while breaking it means baking soda is doing its job properly.Always use a very ripe banana to get intense banana flavor in bread.    

There are so many banana bread recipe throughout the internet,they are just the same or little here and there but I found this recipe which works great for me ,low calories and with the addition of wheat flour we can add more fiber to the bread too.

Ingredients

1 cup  mashed ripe bananas (about 2 large bananas) 1 teaspoon baking soda 1/2 cup low-fat plain yogurt 1/4 cup  vegetable, or corn oil 3/4 cup  light brown sugar 1 large egg or 2 large  egg whites 1 teaspoon pure vanilla extract 1 cup  all-purpose flour 1/2 cup  whole wheat flour 1/2 teaspoon ground cinnamon or cardamon powder  1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup any nut of your choice (chopped)(walnuts,almonds,pecans or chocolate chips) Method Preheat oven to 350 degrees F (180 degrees C).  Place the rack in the center of the oven. Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick  cooking spray. In a large bowl, mix the mashed bananas with the baking soda and yogurt.( Allow to sit while you prepare the rest of the batter.)  In a separate bowl, whisk together the oil, sugar, egg or egg whites (I used egg whites to make it low cal. ), and vanilla. In another large bowl, whisk together the flours, baking powder, ground cinnamon or cardamom (I used the later one)  and salt. Then combine the banana mixture with the oil mixture and then add to the dry flours mixture. Stir just until combined.  Add chopped nuts or chocolate chips and stir in. .  Pour into the prepared pan and smooth the top.Sprinkle some nuts on top to get that toasty nut flavor.  Bake for about 45 -55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and place on a wire rack to cool.cut into slices and enjoy.

A New beginning with something Sweet....... Swiss Roll (Jam Roll)

           

                                SWISS ROLL (Jam Roll/Roulade/Jelly Roll) 

 This is my first post,ya you read it right .First post after four years, but it does not mean that I was totally out of this blogging world ,I was always there checking my fellow bloggers blog and experimenting with food but was not able to update my blog for some reasons.

 Actually in order to revive my blog again I was looking for some sweet recipes ,sweet but not unhealthy like people consider sweets to be, specially when it comes to cakes and pastries ,they are loaded with butter and cream.But this recipe is totally different as there is not even a drop of oil in it,still it is very soft ,spongy and oh! so tasty.....yum...

  There are so many recipes of Swiss roll available in cook books as well as internet,some says to use lots of fats,some says use of corn flour or some says to use sugar syrup while rolling but personally after so many trial and errors ,I came on this recipe which neither has lots of fats nor sugar syrup which makes it soggy rather then soft what I feel.

Swiss rolls are so versatile ,one can use whatever filling you like  .Some suggestions are any kind of  jam,chocolate Ganache,lemon curd,whipped cream(which i used in my recipe below),cream cheese,nutella,any dry fruits and so many other filling the possibilities are endless........the idea is to just get your sponge sheets (cake) right.

Add caption

 Ingredients

4 large eggs

1 large  egg yolk

1/3 cup  sifted All purpose flour+ 3 tbsp (if not using cornflour)

3 tablespoons  cornstarch(corn flour)(optional,i did not use)

1/2 cup  + 1 tablespoon  granulated white sugar(divided)

1 teaspoon pure vanilla  extract

1/4 teaspoon cream of tartar or salt

1/2 teaspoon baking powder

For Filling

1 cup  heavy Whipping cream

1/2 teaspoon pure vanilla extract

1/4 cup  granulated white sugar

3 tablespoon grated coconut flakes (optional)

1-2 tablespoon tutti fruity(optional)

Method

For Sponge Cake:

Preheat oven to 450 degrees F (230 degrees C) and place oven rack in  the center of the oven.
 Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs.  Allow the eggs to come to room temperature.

 Meanwhile, in a small bowl whisk the flour with the cornstarch (If using) and baking powder.

Beat the egg yolks and whole eggs, along with 1/2 cup  of the sugar on high speed for five minutes, or until thick, pale yellow, and fluffy.

 Then add the vanilla extract.Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

(do it in 2-3 batches,slowly folding and adding flour)

In a clean bowl, , beat the remaining egg whites until foamy. Add the cream of tartar or salt and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form.

 Gently fold a little of the whites into the above flour batter to lighten it, and then add the rest of the whites. Pour the batter into prepared sheet pan, spreading evenly with  spatula or spoon

. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back

.Immediately upon removing the cake from the oven sprinkle with powdered sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with it.Place on a wire rack to cool for at least half an hour.

Filling

 Place your mixing bowl and whisk attachment in the freezer for at least 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until stiff peaks form.(sugar according to your taste if want more sweet add some more ,i like mine less sweet) add in little food color if desired.

Assembling

Unroll the sponge sheet, spread with the whipped cream,sprinkle coconut flakes , tutti fruity and re roll without the towel this time.

 Cover and chill in the refrigerator for a few hours or at least an hour.

Just before serving sprinkle with confectioners sugar and cut into round pieces.