Showing posts with label bakers. Show all posts
Showing posts with label bakers. Show all posts
Eggless Peanut Butter Cookies Home Bakers Challenge 3
Monday, May 19, 2014
As i told earlier, i baked 3 cookies out of 4 cookies suggested by Vijayalakshmi for our this months Home Bakers Challenge, one among the cookies is this peanut butter cookies. Am an ardent fan of peanut butter and my pantry will always a huge bottle of this nutty butter. This peanut butter is quite versatile and tried many dishes out of it, even i tried adding in our Indian eggplant curries, trust me they tastes fantabulous. I baked this peanut butter cookies immediately once Viji announced her choice of cookies and everyone at home just loved munching this super nutty cookies.
Peanut butter cookies with crunchy peanut butter tastes fantastic and obviously they makes a pect pair with a cup of warm milk. Eventhough am not a breakfast person, i dont hesitate a second to munch these baked goodies for my breakfast, yep i just love it that much. Now you may know how much i love these super nutty butter.To add more nuttiness to this delicious scrumptious cookies, you can also some chopped roasted peanuts too.Sending this biscuits to Gurus Giveaway - Kids Special.
Recipe Source : Martha Stewart
1+1/2cups All purpose flour
1tsp Baking powder
1+1/2cup Crunchy peanut butter
1cup Packed light brown sugar
1/2cup Unsalted soften butter
Milk (as per need)
Preheat the oven to 350F.
In a mixing bowl, beat together the peanut butter, sugar and butter until they turns smooth.
Sift the flour and baking powder together and keep aside.
Gradually add the flour mixture to the wet ingredients and combine,sprinkle milk to turn everything as soft dough.
Pinch off the dough as medium size balls, and roll.
Place it over a baking sheet lined over a baking tray, press the balls with a fork.
Bake the cookies for 15-18minutes until they turns lightly golden.
Cool the cookies on a wire rack and enjoy.
Peanut butter cookies with crunchy peanut butter tastes fantastic and obviously they makes a pect pair with a cup of warm milk. Eventhough am not a breakfast person, i dont hesitate a second to munch these baked goodies for my breakfast, yep i just love it that much. Now you may know how much i love these super nutty butter.To add more nuttiness to this delicious scrumptious cookies, you can also some chopped roasted peanuts too.Sending this biscuits to Gurus Giveaway - Kids Special.
Recipe Source : Martha Stewart
1+1/2cups All purpose flour
1tsp Baking powder
1+1/2cup Crunchy peanut butter
1cup Packed light brown sugar
1/2cup Unsalted soften butter
Milk (as per need)
Preheat the oven to 350F.
In a mixing bowl, beat together the peanut butter, sugar and butter until they turns smooth.
Sift the flour and baking powder together and keep aside.
Gradually add the flour mixture to the wet ingredients and combine,sprinkle milk to turn everything as soft dough.
Pinch off the dough as medium size balls, and roll.
Place it over a baking sheet lined over a baking tray, press the balls with a fork.
Bake the cookies for 15-18minutes until they turns lightly golden.
Cool the cookies on a wire rack and enjoy.
Announcing Home Bakers Challenge
Friday, April 25, 2014
We are a group of friends who love baking have joined hands together.
Our motive is to learn and excel in baking, helping each other. One fine day, we were discussing about Baking and its techniques and suddenly we got an idea what if we start a group and bake together, so that we can learn things together.
Thus this group, Home Bakers Challenge was born.
This is how it works, every month one person of the team will suggest a recipe and all the members have to bake the recipe and reveal it on the said date. By doing this we get to learn new techniques and explore the side of baking which otherwise we would not have ventured so. With the support and suggestions from the group members this is possible.
Do you find this interesting?
Do you love baking?
Do you want to learn new techniques? If your answer is yes, then come and join hands with us.
We have created a group in Face book, do join us there, for more information on the group.
Our Facebook Page..
Chocolate Marble Asian Bread Roux Method Home Bakers Challenge 4
Tuesday, April 15, 2014
Tangzhong or roux method give a soft bread,the texture of the bread coz of the water roux aka tangzhong makes cotton like bread and stays pect for more than 2 days in room temperature. But am sure that this bread gets vanished very quickly coz of the presence of chocolate in it.To make the “tangzhong” or “water roux,” a mixture of water and bread flour is heated and stirred just until it forms a paste. Then, this paste is removed from the heat and allowed to cool, and added to the dough ingredients. When the water and flour first combine, the flour absorbs the liquid. Once heat is applied, the flour particles swell many times their original size and burst, releasing starch into the liquid. At that point, the mixture will turn like gel.This gel like flour paste can then be used as a dough enhancer to improve the moisture and texture in the final bread loaf.Breads prepared by this roux method doesn’t get stale and hard like other breads within a day of baking, it will stays soft and fluffy for several days.
Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this months Home Bakers Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits pect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.
Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again.
Repeat this procedure 3-4times.
Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid.
Place the braided bread in the loaf tin. Cover the tin with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F.Bake the tin for approximately 20 minutes.
Remove from the oven and brush with melted butter.
Transfer the bread to a wire rack to cool.
Slice and enjoy with your favourite spread.
Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this months Home Bakers Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits pect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.
Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again.
Repeat this procedure 3-4times.
Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid.
Place the braided bread in the loaf tin. Cover the tin with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F.Bake the tin for approximately 20 minutes.
Remove from the oven and brush with melted butter.
Transfer the bread to a wire rack to cool.
Slice and enjoy with your favourite spread.
Eggless Pinwheel Cookies Home Bakers Challenge 3
Sunday, March 16, 2014
After shortbread sandwich cookies and eggless peanut butter cookies, i baked some addictive pinwheel cookies with vanilla and chocolate eggless doughs. These pinwheel cookies are in my to do list since a long and i seriously want to make them atleast during this year, yep you read it correctly these pinwheel cookies are in my to do list since many years.Finally i baked them few days back for our this months Home Bakers Challenge,an another cookie suggested by Viji.
These chocolate and vanilla pinwheel cookies are quite popular among the pinwheel cookies and i know this cookies are quite buttery,addictive also it my kids favourite. I can bake this recipe for days in row and the cookies will disappear definitely super fast. If you make a huge quantity of this cookie dough, the nice thing is that you doesnt need to bake them all at once, you can store this cookie dough in freezer for a long and you can bake it anytime whenever you crave for some.An excellent evening snack to munch with a cup of warm milk or coffee.Sending this cookies to Gurus Giveaway - Kids Special.
Recipe Source: Heritage Cook
1+1/2cups All purpose flour
1/2tsp Baking powder
1/4tsp Salt
1/2cup Unsalted softened butter
3/4cup Sugar
3tbsp Milk (as per need)
1tsp Vanilla
1tbsp Unsweetened cocoa powder
1/4cup Semi sweet chocolate (melted)
Sift the all purpose flour,baking powder and salt,keep aside.
In a mixing bowl, beat the butter and sugar until they turns smooth and light.
Add in the vanilla extract and 3tbsp of milk, add the flour mixture slowly and knead everything as smooth dough.
Remove half of dough and keep aside.
Now add the cocao and melted chocolate to half of the dough and blend it well.
Roll the doughs as thick discs and cover it with plastic cling film and keep in fridge for an hour.
Roll out both doughs as 12inch square between 2pieces of parchement paper.
Remove the top sheet of parchement paper from both vanilla and chocolate rolled square and filp the chocolate dough over the vanilla dough.
Roll over the top with a rolling pin to make the doughs adhere.
Roll up tightly the dough as a big log.
Trim the sides and caully slice the logo into 1/4inch thick cookies.
Preheat the oven to 350F.
Transfer the unbaked pinwheel cookies to a baking sheet lined over a baking tray and bake for 10-12minutes.
Cool it on wire rack and enjoy.
These chocolate and vanilla pinwheel cookies are quite popular among the pinwheel cookies and i know this cookies are quite buttery,addictive also it my kids favourite. I can bake this recipe for days in row and the cookies will disappear definitely super fast. If you make a huge quantity of this cookie dough, the nice thing is that you doesnt need to bake them all at once, you can store this cookie dough in freezer for a long and you can bake it anytime whenever you crave for some.An excellent evening snack to munch with a cup of warm milk or coffee.Sending this cookies to Gurus Giveaway - Kids Special.
Recipe Source: Heritage Cook
1+1/2cups All purpose flour
1/2tsp Baking powder
1/4tsp Salt
1/2cup Unsalted softened butter
3/4cup Sugar
3tbsp Milk (as per need)
1tsp Vanilla
1tbsp Unsweetened cocoa powder
1/4cup Semi sweet chocolate (melted)
Sift the all purpose flour,baking powder and salt,keep aside.
In a mixing bowl, beat the butter and sugar until they turns smooth and light.
Add in the vanilla extract and 3tbsp of milk, add the flour mixture slowly and knead everything as smooth dough.
Remove half of dough and keep aside.
Now add the cocao and melted chocolate to half of the dough and blend it well.
Roll the doughs as thick discs and cover it with plastic cling film and keep in fridge for an hour.
Roll out both doughs as 12inch square between 2pieces of parchement paper.
Remove the top sheet of parchement paper from both vanilla and chocolate rolled square and filp the chocolate dough over the vanilla dough.
Roll over the top with a rolling pin to make the doughs adhere.
Roll up tightly the dough as a big log.
Trim the sides and caully slice the logo into 1/4inch thick cookies.
Preheat the oven to 350F.
Transfer the unbaked pinwheel cookies to a baking sheet lined over a baking tray and bake for 10-12minutes.
Cool it on wire rack and enjoy.
Eggless Butterless Mini Mango Chocolate Marble Cake Home Bakers Challenge 2
Sunday, February 2, 2014
After making pizza, for this months Home Bakers Challenge we landing towards a sweet bake aka marble cake with the king of fruits The Majestic Mango. This months host Sangee Vijay challenged the members of this wonderful baking group to bake two versions of mango chocolate marble cake,one is with eggs and butter and the another one is as eggless and butterless version. Without any hesitation, i baked mine as eggless and butterless version. I used store bought kesar mango pulp instead of fresh mango pulp for making this mini marble cake, i have already baked twice this mango chocolate marble cake and everytime this marble cake was a big hit among my kids since this cake have both our favourite ingredients mango and chocolates in it. Thanks to Sangee for this incredible challenge and we loved it.
Also from today onwards, am running my second week of blogging marathon with a beautiful theme called cooking with colours,obviously my next two days posts will be very colourful and definitely delicious. As this marble cake sounds pect for this weeks of blogging marathon, am posting this spongy,super moist and very catchy marble cake today. As i told earlier, if you love mango and chocolate in your bakes, this marble cake is for you, needless to say that since this cake is eggless and butterless you can have two more pieces of this cake without an guilt. Bake this marble cake and am sure you will love it. Honestly mango and chocolate makes a wonderful pair in cakes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.
2cups All purpose flour
1+1/2tsp Baking powder
1/2tsp Baking soda
1/4tsp Salt
3/4cup Sugar
1/4cup Cocoa powder (mix with 2tbsp of warm water)
5tbsp Oil
1tsp Vanilla extract
1cup Mango pulp
1/4cup Milk
1/4cup Yogurt
Preheat the oven to 350F, grease your mould and line it with baking paper if needed.
In a mixing bowl, take the sugar, oil, mix it.
Now add the mango pulp,milk,yogurt,vanilla and whisk well.
Meanwhile in an another bowl combine the flour,baking soda,baking powder, salt and mix well,keep aside.
Gradually add the wet ingredients to the dry ingredients and stir well until everything combine well.
Transfer half of the mango batter to a bowl.
Now take the cocoa powder, warm water in a bowl,mix it and make a thick chocolate syrup.
Add this to another half mango paste, mix it to make chocolate cake batter.
Now pour the mango and cocoa batter alternatively to the already prepared pan, make a swirl with a tooth pick.
Bake it in middle rack for 40-45 minutes until a toothpick inserted comes out clean.
Notes:
You can use fresh homemade mango pulp for making this cake.
You can also add chocolate chips or nuts to make this cake more delicious.
You can make zebra pattern, a simple swirl cake with this cake batter.
Also from today onwards, am running my second week of blogging marathon with a beautiful theme called cooking with colours,obviously my next two days posts will be very colourful and definitely delicious. As this marble cake sounds pect for this weeks of blogging marathon, am posting this spongy,super moist and very catchy marble cake today. As i told earlier, if you love mango and chocolate in your bakes, this marble cake is for you, needless to say that since this cake is eggless and butterless you can have two more pieces of this cake without an guilt. Bake this marble cake and am sure you will love it. Honestly mango and chocolate makes a wonderful pair in cakes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.
2cups All purpose flour
1+1/2tsp Baking powder
1/2tsp Baking soda
1/4tsp Salt
3/4cup Sugar
1/4cup Cocoa powder (mix with 2tbsp of warm water)
5tbsp Oil
1tsp Vanilla extract
1cup Mango pulp
1/4cup Milk
1/4cup Yogurt
Preheat the oven to 350F, grease your mould and line it with baking paper if needed.
In a mixing bowl, take the sugar, oil, mix it.
Now add the mango pulp,milk,yogurt,vanilla and whisk well.
Meanwhile in an another bowl combine the flour,baking soda,baking powder, salt and mix well,keep aside.
Gradually add the wet ingredients to the dry ingredients and stir well until everything combine well.
Transfer half of the mango batter to a bowl.
Now take the cocoa powder, warm water in a bowl,mix it and make a thick chocolate syrup.
Add this to another half mango paste, mix it to make chocolate cake batter.
Now pour the mango and cocoa batter alternatively to the already prepared pan, make a swirl with a tooth pick.
Bake it in middle rack for 40-45 minutes until a toothpick inserted comes out clean.
Notes:
You can use fresh homemade mango pulp for making this cake.
You can also add chocolate chips or nuts to make this cake more delicious.
You can make zebra pattern, a simple swirl cake with this cake batter.
Eggless Shortbread Sandwich Cookies Home Bakers Challenge 3
After pizza and a marvellous marble cake, our this months Home Bakers Challenge landing towards to the cookies world. This months host Vijayalakshmi of Virunthu Unna Vanga suggested a humble bunch of cookies, seriously her choice of cookies were just amazing. Definitely all the members of this group would have enjoyed thoroughly this months challenge as much as the two earlier challenges. I baked 3 cookies out the 4 cookies Viji suggested for this months challenge, yep each and every selection of cookies viji suggested were stunning and pulled us to make them as much as we can.
Coming to this shortbread sandwich cookies, i baked them just before few days. These shortbread cookies are amazing. I baked a super buttery shortbread cookies which sandwiched them later with some strawberry jam. These cookies looks exactly like the famous Linzer cookie eventhough linzer cookies have nuts and cinnamon in it. Butter in this shortbread dough give a wonderful flavour and trust me these cookies are dangerously addictive. You cant stop just with one cookie and am sure these cookies are big hit among the kids.Sending this beauties to Gurus Giveaway - Kids Special.
Recipe Source: Mom it forward
3+1/2cups Flour
1/4tsp Salt
1+1/2cup Unsalted butter (room temperature)
1cup Sugar
1tsp Vanilla essence
Strawberry jam (as per need)
Confectioners sugar (as per need for dusting)
In a bowl, beat together the butter,sugar until they turns smooth.
Add the vanill and mix it.
Meanwhile in an another mixing bowl,sift the flour,salt. Add gradually to the butter-sugar mixture and combine well to make a soft dough.
Dump onto a surface dusted with flour,shape it as flat disc,wrap it in plastic and let them sit in fridge for 30minutes to an hour.
Roll the dough as 1/4inch thick in floured surface and cut it with a cookie cutter as plain or fluted cookies.
Count the rounds and divide them in half.
With a small bottle lid, cut a hole from the each round.
Now transfer the cookie rounds to the baking sheet lined over a baking tray with enough space in between;
Arrange them again in fridge for 15minutes.
Preheat the oven to 350F. Now bake the chilled cookies for 15-20minutes until the edges turns lightly brown.
Allow them to cool completely.
Now dust the top of the baked cut-out cookies with confectioners sugar,spread the jam on the flat side of the cookie.
Assemble the cookies as sandwich and store them in a air tightened box and enjoy.
Coming to this shortbread sandwich cookies, i baked them just before few days. These shortbread cookies are amazing. I baked a super buttery shortbread cookies which sandwiched them later with some strawberry jam. These cookies looks exactly like the famous Linzer cookie eventhough linzer cookies have nuts and cinnamon in it. Butter in this shortbread dough give a wonderful flavour and trust me these cookies are dangerously addictive. You cant stop just with one cookie and am sure these cookies are big hit among the kids.Sending this beauties to Gurus Giveaway - Kids Special.
Recipe Source: Mom it forward
3+1/2cups Flour
1/4tsp Salt
1+1/2cup Unsalted butter (room temperature)
1cup Sugar
1tsp Vanilla essence
Strawberry jam (as per need)
Confectioners sugar (as per need for dusting)
In a bowl, beat together the butter,sugar until they turns smooth.
Add the vanill and mix it.
Meanwhile in an another mixing bowl,sift the flour,salt. Add gradually to the butter-sugar mixture and combine well to make a soft dough.
Dump onto a surface dusted with flour,shape it as flat disc,wrap it in plastic and let them sit in fridge for 30minutes to an hour.
Roll the dough as 1/4inch thick in floured surface and cut it with a cookie cutter as plain or fluted cookies.
Count the rounds and divide them in half.
With a small bottle lid, cut a hole from the each round.
Now transfer the cookie rounds to the baking sheet lined over a baking tray with enough space in between;
Arrange them again in fridge for 15minutes.
Preheat the oven to 350F. Now bake the chilled cookies for 15-20minutes until the edges turns lightly brown.
Allow them to cool completely.
Now dust the top of the baked cut-out cookies with confectioners sugar,spread the jam on the flat side of the cookie.
Assemble the cookies as sandwich and store them in a air tightened box and enjoy.
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