Brownie Crinkle Cookies

Hey Readers
A very happy and a prosperous 2019 to you all <3, Be hopeful, have new dreams and live :)
I'm writing almost after 2.6 years. Apologies for not being active here. Some health issues and other priorities kept me away from blogging. I was being lazy, indisciplined and unorganized. My creativity, my skills everything was frozen, it took me a lot of time to bounce back.

Anyways, not wasting any further time let's talk about the recipe I'm sharing today.
What better way to start writing again than with these rich, fudgy, gooey brownie crinkle cookies.
Mr. little one is a chocolate lover, so I baked these for him and the boy approved them too ;)

For more chocolate recipes click the links below
Chocolate spoons
Oreo and Nutella cakepops
Rose Chocolate barks
Kashmiri Kahwa Truffles

Over to the recipe:

Ingredients:

• 1/4 cup All purpose flour 
• 1/4 cup whole wheat flour
• 1/2 tbsp cocoa powder
• 1/2 tsp baking powder
• 100 gms dark chocolate
• 75 gms unsalted butter
• 1/2 cup powdered sugar
• 1 egg
• Sugar to sprinkle

Preparation time: 10 mins

Baking time : 12 mins
Yields : 10-12 cookies

Directions:
Line a baking tray with parchment paper or silicone mat and preheat the oven for 10 mins at 180 degree C.
First we are going to melt butter and chocolate together in a double boiler, stirring occasionally until completely melted. Remove from heat and keep it aside.
Next whisk powdered sugar and egg for 3-4 minutes or until soft and creamy. Now add chocolate and butter mixture into this and fold gently.
In an another bowl add flour, baking powder and cocoa powder and mix well. Sieve once or twice if you find any lumps.
Now add the chocolate mixture into the dry ingredients, fold everything together using a spatula or a hand mixer
Divide the dough into 10 equal parts.
Using a small ice cream scoop drop the cookie dough onto a baking tray, leaving enough space in between each cookie as they will spread. Sprinkle little sugar on each cookie (this is optional, you can avoid this, but this gives extra crunch)
Bake for 12 minutes at 180 degrees C.
Allow the cookies to cool on the rack for about 15-20 minutes.
Enjoy your fudgy brownie cookies with hot chocolate or some cappuccino or as it is :)

You can store them for 3-4 days in an air tight jar

Oreo & Nutella Cakepops

Making cake pops is such a fun.....crumbling, kneading, rolling,dipping and setting I just enjoyed every bit of the process....more so because I used all my favourite ingredients to make these adorable looking bite sized cakes dipped in silky smooth chocolate. If you have a sweet tooth you will enjoy these cakesicles as much as I did.

Ingredients:

• 150 gms Oreo sandwich cookies (minus 2 cookies, because I ate those :p )
• 130 gms pack Britania chocolate cake ( if you are making your own cake follow my eggless chocolate cake recipe
• 100 gms Nutella (for more recipes from Nutella click on these links Nutella Fantasy No bake cookies, Gary-the snail)
• Few drops of vanilla extract
• 50 gms melted white/dark chocolate (approx)
• Candy Sticks
• Sugar Sprinkles
  

Directions

• Break the cookies into two pieces ( And trust me, It is not at all a crime if you accidentally lick the cream from one or two cookies)
• Add the cookies into a food processor and pulse until there are no large chunks of cookies left.
• Pour the crumbs into a big mixing bowl.
• Next crumble your cake using your hands.
• Now add crumbled cake, nutella and vanilla extract and mix it all together using your hands until fully incorporated.
• Add a spoon of milk if required, basically you should be able to roll the dough into a ball easily.
• Cover the dough with a plastic wrap and refrigerate until firm.
• Divide the dough into 10 equal parts and roll into smooth crack free balls.
• Cover a baking tray with a parchment paper/ baking sheet and place the cake balls on it.
• Wrap
•  the tray with a plastic wrap and refrigerate for 2-3 hours.
• Melt the chocolate in a double boiler.( it should be enough so you can submerge the cake balls easily into the melted chocolate)
• Dip one end of the candy stick into the melted chocolate and insert carefully into the cake balls.
• Put the cake balls in refrigerator for 15- 20 minutes to set.
• Dip cake balls carefully into the chocolate until covered.
• Swirl and gently tap the balls so the excess chocolate drip off. 
• Decorate the pops with sprinkles while the chocolate is still wet. It will harden quickly.
• Put the pops back into refrigerator to set.
• You can further decorate your cake pops with ribbons and some other fancy stuff or just enjoy them like this only. :)
  

Assorted Chocolate spoons

Try this easy and fun filled recipe and be the hero of your party

Ingredients :

• 250 gms White cooking chocolate
• Disposable spoons 

Fillings:
I have used here Nutella, peanut butter, sticky toffee sauce and basic chocolate ganache for filling.
You can use other fillings too

For Nutella ganache:

• 1/2 cup Nutella 
• 1/2 cup chocolate chips/ chopped cooking chocolate
• 1/2 cup cream 
• Few chopped cashews (optional)

Directions:

• In a heavy bottomed pan add cream until bubbles start to form, switch off the flame, next add Nutella and chocolate chips and stir gently till completely incorporated, add chopped cashews and stir till you get nice smooth and shiny ganache. 
• Refrigerate for 15 mins before you use it.
• Meanwhile melt white chocolate in a double boiler or in a microwave.
• Now pipe Nutella ganache in the centre of the disposable spoon, refrigerate for 5-7 minutes. 
• Coat with melted chocolate, decorate it with confetti and allow it to set in fridge for 5-7 mins. 

For basic chocolate ganache: Use the same directions as written above, only skip Nutella and double the quantity of chocolate

For peanut butter filling:

• 2 tbsp peanut butter
• 1/2 tbsp unsalted butter
• 1 tbsp honey 
• 2 tbsp confectioners sugar.

Directions: 

• Heat everything together on a low flame for 2-3 mins. Allow it to cool before using. 
• Rest of the procedure is same as mentioned for Nutella ganache 

For sticky toffee sauce :

• 1 cup sugar
• 2 tbsp water 
• 1/2 cup heavy cream
• 3 tbsp butter unsalted 
• 1/4 tsp salt 
• 1 tsp vanilla extract 

Directions:

• In a heavy bottomed pan combine sugar and water, cook on medium heat till the mixture comes to a boil, continue to cook for 7-10 minutes till you get a dark Amber colour. 
• Tilt your pan occasionally to get even colour. 
• Switch off the flame, add in cream, butter, salt and vanilla extract, whisk together everything with a wired whisk. 
• Allow it to cool completely before using. 
• Place the caramel sauce in the centre of the spoon and dip it in a bowl filled with melted chocolate, and keep it in refrigerator for 5-7 minutes, decorate it with sugar sprinkles.
  

Cheesy Bread Pops

A quick snack/appetizer for kids that can be made in a jiffy when you are running out of time.
Ingredients:

• 4 slices of brown bread.
• 1/2 bowl mozzarella cheese
• 1 medium sized boiled and mashed potato
• 1/4 cup assorted finely chopped vegetables of your choice( I have used corn, bell peppers and tomatoes)
• 1/2 tsp Black pepper powder
• Salt to taste
• 1 tbsp oregano seasoning
• 1 tbsp tomato ketchup
• Candy sticks/cake pops stick

For more kids friendly recipes click baked pasta in a bun, nutella fantasy,cheesy party poppers,Gary-the snail

Preparation time :10 minutes
Cooking time :10 minutes
Yields: 4 bread pops
Kitchen equipments required: round cookie cutter, knife, chopping board, grater

Directions:

• In a mixing bowl add boiled potato and 2-3 tbsp grated cheese, black pepper powder, salt and oregano seasoning, mix well and keep aside.
• With the help of a cookie cutter cut round slices of bread.
• Spread tomato ketchup on one slice, top it with 1 tbsp of cheese and potato mixture.

• Cover this with another bread slice and lightly press it with your hands.

• Now put some grated cheese and vegetables of your choice on the top slice.

• Sprinkle some black pepper powder and oregano seasonings.
• Preheat the oven for 10 minutes.
• Bake for 6-7 minutes at 180 degree C
• Insert sticks in the center between the two slices and lightly press it with your hands.

• Serve immediately.

Mac & Cheese Muffins

A fun way to eat your favourite and  irresistible mac & cheese with creamy bechamel sauce in an easy to make, individual serving muffins.

 

I have earlier shared one more version of mac n cheese in appe pan , click here for recipe.

Mac & cheese muffins

Ingredients:

• 100 gms cooked elbow macaroni
• 1 tbsp whole wheat flour/ all purpose flour
• 1 tbsp plus 1 tbsp butter 
• 1 cups milk 
• 1/2 cup plus 1/4 th cup shredded mozzarella 
• 1/4 tsp crushed black pepper 
• 1/2 tsp oregano 
• 1/4 th cup sweet corn 
• Salt to taste 
• 1-2 tbsp. bread crumbs
  

Preparation time : 10-15 mins
Cooking time : 30 mins

Yields : 4-5 muffins

Directions :

• In a heavy bottom pan heat butter, add flour and stir in milk to make a lump free sauce. 
• Add salt, pepper and oregano, cook for 2-3 minutes till the sauce gets thick. 
• Add cheese and cook over low heat till the cheese is melted. 
• Stir in cooked macaroni , sweet corn and mix well.
  
• Line a muffin tray and spoon 2-3 tbsp. of mac & cheese into the moulds. 
• Sprinkle some grated cheese and some bread crumbs and 1/2 tsp butter over the top of each muffin.
• Bake for 25-30 mins at 190 degree C in a pre- heated oven. 
• Serve hot
  

Basil seeds jelly nuggets

Jelly has been more of a fantasy than just another confectionery item.. Imagining a home-made jelly was definitely a challenge, though I gave it a shot. Syrupy and spongy, these little jelly nuggets are now falling in fancy dessert range!!

Refreshing Basil seeds jelly....with rose & khus flavours

Ingredients:

• 8 gms agar agar strands
• 250 ml water plus 3-4 tbsp hot water
• Sugar to taste
• 2-3 tbsp rose syrup
• 2-3 tbsp khus syrup
• 1 tbsp sweet basil seeds (cleaned and soaked in 1/2 cup of water for 15-20 min)

 Preparation time: 15- 20 minutes
Cooking time: 15-20 minutes plus 3-4 hours refrigeration
Yields: 30-32 small jellies
Kitchen equipments required: A saucepan, 3 small mixing bowls, mixing spoons, jello moulds or baking tray, Kitchen scissors

Directions:

• Cut  agar agar strands into small pieces with the help of kitchen scissors, add into the saucepan and pour hot water over it and soak for 10- 15 minutes till the strands become soft.
• Now put that pan on the flame and add the remaining water, and stir frequently till the strands dissolve completely, this will take around 15 minutes.
• Add in sugar and stir well.
• Now remove from flame and divide the liquid into two equal portions.
• Add khus syrup and half of the soaked basil seeds in one portion and rose and basil seeds in the other, stir really well.
• Next pour the liquid into the moulds and keep aside until it cools down completely then refrigerate for at least 3-4 hours till the jelly gets firm.
• De mould and serve chilled. 
  

Cookie bowl ice cream

This bowl-like Cookie that I made was so much fun. Filling was added by our Little Master Chef Akki, as he bit on crunchy cookie and adviced, " Mamma, how about a scoop of ice cream with a lovely fruit mounted on the top of it "
We had double fun, double excitement in the kitchen while making this double dessert :)

Its Scrumptious...its heavenly.. its a combination of crunchy and silky with a bite of exotic fruits.. an ecstatic dessert ride!!

Let's show you, how I made this one......

Ingredients :
For cookie dough :

• 1 cup all purpose flour + 2 tbsp
• 2 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 50 gms butter
• 2-3 drops vanilla extract
• 1 tbsp milk (at room temperature)
• 50 gms cooking chocolate (approx.) 
  

For serving:

• Your favourite flavour of ice cream
• Chocolate sauce as much as you like :P
• Some chopped fruits

Preparation time : 15- 20 minutes + 45 minutes resting time
Baking time : 15 minutes
Yields : 4 cookie bowls
Kitchen equipments required: 2 mixing bowls, wired whisk, electric beater, rolling pin, cookie cutter, muffin tray, double boiler, a spoon, an icecream scooper.

Directions:

• Preheat the oven at 180 degree C for 10 minutes.
• In a mixing bowl add all the dry ingredients and whisk until completely incorporated.
• In an another bowl add butter and sugar, beat with a wired whisk or electric beater until soft and creamy.
• Add the dry ingredients, vanilla extract and milk and whisk till completely incorporated.
• Cover the dough with cling wrap and refrigerate for 30-40 minutes.
• Sprinkle the surface with powdered sugar and roll the dough 1/2 inch thick, cut approx. 5 inch circles of the rolled dough 
• Turn the muffin tray upside down and drape each circle over the greased cups
  of tray.
• Bake for 12-14 minutes or until done.
• Allow them to cool completely before de moulding.
• Next spoon some melted chocolate in the bowls and coat the inside completely and refrigerate for 10-15 minutes till the chocolate is set. (This will prevent the bowls getting doughy and soft after adding ice cream) 
• Fill with your favourite ice cream, top some chocolate sauce and garnish with chopped fruits.

Enjoy :) :) 

Gary- the snail!!

Kids Special!!
Chocolaty snails goes for a walk in the park ;) ;)
My little dude is a big fan of Rossana Pansino. He is also fond of playing in the park around our locality.But this last week was bad ...he fell ill..the viral bug got my baby :( so no parks no tv...was just tugged in his bed and very cranky...he doesn't like medicines :'( poor baby! This is where Rossana came into the picture. I showed him her videos as he always enjoys them...and he did! so when he got little better, I wanted to treat him with something special....enough of the bland food. So he got all excited and asked for Rossana's Snail Cinnamon Rolls...!!! It sounded perfect...and I fulfill his wish :-* just replaced the cinnamon with all time favourite Nutella :) 

Ingredients:

• 1 cup All purpose flour
• 1 cup Wheat flour
• 1 tsp dry active yeast
• 1 tbsp sugar
• 1/4 cup lukewarm water
• 1/2 cup lukewarm milk
• 1/4 bowl oil
• 1 Jar Nutella
  

Directions:

• Add yeast, water, milk and sugar to a bowl, stir and let sit undisturbed for 10 minutes.

• When bubbly foam starts to form on the surface add this into flour along with oil, knead into soft dough.

• Cover with a plastic wrap and let it rise for an hour, dough will double in size.
  
• Transfer the dough to a floured surface and roll into round shape.
  
• Spread Nutella evenly. 
  
• Start to roll from the opposite side till you reach the end & a cylindrical roll is formed. 
  
• Cut into 1/2 inch size rolls. 
• Unroll the end of each roll and pull it out a little to make snail head.
• Make small antennas and foot using the dough and paste them on the snail.
  
• Bake them at 180 degree C for 10 minutes or till done.
  

Nutella Fantasy

Light and Crisp cookies with a gooey chewy dark chocolate centre....A fantasy indeed!

Ingredients:

• 1 1/2 cup All purpose flour/Maida
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 3-4 tbsp Milk, at room temperature
• 1/2 jar Nutella, at room temperature

Method:

• Preheat oven at 180 degee c for 10 minutes.
• Cream butter and sugar until light and fluffy.
• In a bowl whisk together flour, baking powder and salt, add butter and sugar mixture, vanilla extract and milk, knead into a soft dough.

• Cover the dough with cling wrap and refrigerate for an hour.

• Take out, divide the dough into 10-12 equal sized balls.
• Place a ball of dough in your palm and flatten it, fill with a teaspoon of nutella and fold the edges, make sure the edges are sealed well.

• Press lightly with your palms and shape the dough into a round cookie.
• Line your baking tray with a parchment paper or aluminium foil.

• Bake at 180 degree c for 17-18 mintes or until completely baked.
• Allow the cookies to cool on a wired rack before serving!

"Bake these cookies and indulge in the decadence!"

Veg Cheese Bombs in Appe Pan

Veg cheese bombs without even a drop of oil. Yes you read it right, not even a single drop of oil was used in making these crunchy cheese bombs, without making any compromise in taste. I recently bought  Appe pan for my kitchen from "Kitchen on click" and I found this a very good option for guilt free, oil free snacking.

So let's cook Veg Cheese Bombs in Appe Pan.

Ingredients:

• 2 medium sized boiled potatoes 
• 150 gms. mozarella cheese 
• 1/2 bowl frozen corn 
• 1 finely chopped carrot 
• 10-12 cheese cubes or grated mozarella
• 3 slices brown/ white bread 
• Salt as per taste 
• Black pepper as per resistance 
• 1 tbsp mixed dried herbs ( oregano, basil, thyme) 
• 1/2 bowl bread crumbs 

Method:

• Mash potatoes, add grated cheese, chopped carrot, corn, bread slices, salt, pepper and oregano, mix them well together.
  
  
  Divide mixture into equal portions. Take one portion, flatten with your hand and place a cheese cube or 2 tbsp grated cheese in the centre and roll into a ball.
  
  
  Coat with bread crumbs.
  
  
  Heat appe pan. My pan is non stick so I did not add any oil, place one ball in each indent.
  Cook for 3-4 from one side and then turn to other side, take out when cooked from both sides.
  
  
  Serve hot with tomato ketchup.
  
  
  (You can add few drops of oil in each indent while cooking if you want the balls golden brown.)