Thursday, 7 December 2017

Oats Chocolate Chips Cookie In A Skillet



Oats Chocolate Chips Cookies, served warm with vanilla bean ice cream and some melted chocolate, a perfect mid week treat!!


Skillet cookies, beautifully crisp on the outside, soft & chewy on the inside and served warm with vanilla bean ice cream & melted chocolate drizzled on the top. Simply heaven!!

Our recent trip to NYC during Thanksgiving holidays was amazing, though it was crazy cold but we had an amazing time. We stayed at the Westin, NJ and the view from the 15th floor of our room was to die for. Walking down the streets of Manhattan only to see high risers all around. Shopping at the Times Square was fun, shopping and girls go hand in hand and no trip is complete without it, right?? The beautiful colors of Autumn at The Central Park was another attraction can’t be expressed in words. And then the food, I want wanted to try Chicken over rice, served with pickled veggies and it was heavenly. The food trucks there serve finger licking good food. And then I had a slice of giant chocolate chip cookie topped with ice cream and salted caramel sauce, that was insanely delicious. Skillet Cookie, I had to bake one soon. I’m sure you must have tried before. They are so easy to bake and so delicious.
 

Okay, so now enough of holidays let’s talk about this Oats Chocolate Chip Cookie in a Skillet!

The best thing about this recipe is you do not need a lots bowls or a fancy mixer. Just two mixing bowls, a hand mixer, few pantry & refrigerator ingredients, a cast iron skillet and you are ready to create magic. Here I used an 8 inch skillet, and had some cookie batter left over which I further used to make drop cookies. Bake in 10 inch skillet and use the entire dough if you like.


So, here I’ve used oats flour for the dough which gives a good texture to the cookies and don’t cut down on the quantity of chocolate chips, that chocolate in every bite is sin.. It is beautifully crisp on the outside and gooey on the inside with chewy edges and full of chocolate. And don’t skip the vanilla bean ice cream and that melted chocolate over warm cookie and lots of spoons to be eaten straight from the pan. Yesterday A & A and their friends literally wiped the skillet clean and not even a crumb left. So I have to make another batch soon for me and VK to enjoy. 

Bake them in mini pans for individual portions.

Perfect for Christmas morning and the entire family to indulge.

It is ultimate!!
 

So make the cookie dough, bake and enjoy warm top with ice cream and melted chocolate. So let’s bake, Christmas is here.

Oats Chocolate Chip Cookie in a skillet
Ingredients
·         1 cup All purpose flour
·         1 cup Oats flour
·         1 ½ stick butter at room temperature
·         ¾ cup light brown sugar
·         ½ cup granulated sugar
·         1 tsp baking powder
·         ½ tsp baking soda
·         ½ tsp sea salt
·         1 ½ tsp pure vanilla extract
·         2 large eggs at room temperature
·         1 cup bitter sweet chocolate chips
·         1 cup semi sweet chocolate chips
To Serve
·         Vanilla bean ice cream
·         Melted Chocolate
·         Salted Caramel (optional)
Instructions
·       Preheat the oven to 350 F. Lightly grease 8 inch cast iron skillet.
·       In a medium bowl whisk together all purpose flour, oats flour, baking powder, baking soda, salt. Set aside.
·       In a large mixing bowl cream the butter till light and fluffy about 2 minutes. Add the brown sugar and granulated sugar and beat until well creamed.
·       Add one egg at a time and beat until smooth, add in vanilla.
·       Next add the dry ingredients to wet and mix using a rubber spatula until just combined.
·       Carefully fold in the chocolate chips.
·       Transfer the cookie batter onto the prepared skillet and flatten the surface using rubber spatula.
·       Bake for 25 – 30 minutes or until brown and crisp on the edges but the centre is still gooey.
·       Allow to cool for 5 – 10 minutes.
·       Top with vanilla ice cream, melted chocolate and enjoy straight from the skillet itself.

Tips : The left over cookie batter can be used to make drop cookies, or simply bake them in mini pans.

Thanks so much

Xo,
K





Wednesday, 22 November 2017

Spiced Apple Cake


Spiced Apple Cake, a steaming cup of coffee perfect recipe for cold winter days. Easy to make, moist and full of fall flavors!!
 
 
Spiced Apple cake I baked on a Sunday morning for VK his favorite dessert which also happened to be International Men’s Day and needless to say he loved it so much. His favorite dessert is a well made cake with fruits and nuts and no icing. What better occasion to bake him a cake with apples which had been lying in the refrigerator to be used. And by the time it was evening not even a crumb was left, it was that good. 

Ok, so we love a moist cake and that too without any icing or very minimal something. This is one cake which has all the gorgeous spices, cinnamon, that hint of ginger walnuts and my favorite honey crisp apples. This cake is perfect answer for your anytime dessert cravings and yes it’s perfect for breakfast as well. 


What I love most about this cake is that it is extremely moist, has beautiful cinnamon flavor but spices do not over power the flavor of honey crisp apples. Since this particular variety of apple is crisp and juicy they never get too tender while baking. Love the way they come out baked. Talking about the apple have you tried Apple Cinnamon Bun with spiced cream cheese glaze yet??


The cake here is dense than your regular fluffy cake, trust me you are going to love every bite of it. Here I’ve used the apples two ways, firstly some chopped apples which go in the batter and secondly peeled and thinly sliced apples are studded on top of the batter. Rest all ingredients are pantry staples so get them out and get started. I’m pretty much sure you will be baking this right away. 


 I’ve added a touch of dark Rum here which only adds more flavor to the cake but you can always leave out if you baking one for kids. 

So once the cake is done, dust with powdered sugar and serve warm with some Maple sweetened greek yogurt. Needless to say it is the best fall dessert.

Have already baked it twice, will be baking again soon. It is so good.  

Let’s bake.

Spiced Apple Cake

Ingredients
·         210 grams All purpose flour
·         120 ml Olive Oil
·         2 eggs at room temperature
·         ½ cup greek yogurt
·         ½ tsp pure vanilla extract
·         1 ½ tsp baking powder
·         ½ tsp salt
·         1 ½ tsp ground cinnamon
·         ½ tsp ground cloves
·         ¼ tsp ground ginger
·         1 ½ cup light brown sugar
·         2 tbsp dark rum
·         1 cup walnuts chopped
·         3 medium apples, cored and peeled
·         ½ cup Maple sweetened greek yogurt (to serve)
Ingredients for Mint Chutney
·         Preheat the oven to 350 F. Grease a 23 cm baking tin.
·         Chop 1 ½ apple and thinly slice the remaining.
·         In a bowl whisk together flour, salt, baking powder, cinnamon, cloves and ginger powder.
·         In another large bowl add the oil, sugar and beat for 2 minutes. Add one egg at a time and beat till incorporated. Add the yogurt, vanilla and rum and whisk till incorporated. Add the flour and mix till incorporated. Gently fold in the walnuts and chopped apples. Do not overmix the batter.
·         Pour the batter in the prepared baking tin and gently level the surface. Arrange the apple slices in circular pattern on top of the batter. Sprinkle some brown sugar.
·         Bake for 1 hour 10 minutes or until the skewer comes clean. Tent a foil if it begins to brown to fast on the top.
·         Once done allow to cool in pan for 10 minutes before removing. Allow to cool further on wire rack. Sprinkle powdered sugar and serve warm with maple sweetened yogurt.

Thanks so much

Xo,
K

Friday, 17 November 2017

Mint Chutney & Cheddar Mini Braided Bread




Braided bread filled with mint chutney & cheddar cheese, absolute stunner and delicious as well. Perfect for breakfast or even with a cup of coffee!!


Baking bread is a great stress buster!! The other day sun was out shining brightly after quite a while and the weather was perfect for baking bread which had been on mind for quite some time. Baking one’s own bread is so satisfying and never in my dreams I had thought of baking  one but here I am today. And yes, so happy and so much in love.
 

 “The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…M.F.K. Fisher”


Bread, yes I can say I just love good bread, give me a slice of it every day and there is nothing else I want. Athena & Arnav are just like me they too cannot do without bread be it for their breakfast with eggs or be it sandwich for school. VK on the other hand is not much of a bread person. 

Before I jumped into the world of yeast I would always buy my bread from store and I still do. But then someday I had to put my fears away and start. As they say you don’t learn unless you fail, true in my case. Unless those Parmesan knots happened with success I wouldn’t have being baking bread. And those gorgeous Nutella Cream filled Doughnuts and Cinnamon Buns all the more reason. And trust me there is nothing more cozier than the aroma of a bread being baked. Never knew it unless I did it, so jump into the world of yeast with me and get started. Don’t be scared to bake one!
Mint Chutney & Cheddar Braided Bread is easy and simple to bake. No, the process isn’t as complex as it looks. And delicious they are with my favorite condiment Mint chutney and cheese in every swirl. The flavors from mint chutney and cheddar complement each other so beautifully, which makes the bread a very flavorful one. And beautiful one too!!


The dough here is as simple as flour, yeast, water and sugar. So once we have the dough ready all it needs is rising for a good 2 hours in a warm place. When the dough is beautifully risen all you will need is the mint chutney and cheddar to make it flavorful. So roll out, spread generous amount of chutney & cheese, roll again, cut it and braid. Keep it away for rising again. Time to bake and you are done. 

The mini braided bread is just so pretty.

Great for entertaining too. So, make it for Thanksgiving.

And the words are just not enough to say how good it is.
 

Mint Chutney and Cheddar Braided Bread
Ingredients for bread
·         3 ½ All Purpose Flour
·         2 tsp Active Dry Yeast
·         1 tsp sugar
·         1 ½ warm water
·         2 tbsp extra virgin olive oil
·         1 tsp salt
·         1 egg beaten for egg wash
·         ½ cup mint chutney
·         ½ cup cheddar cheese grated
·         Sesame seeds to sprinkle
Ingredients for Mint Chutney
·         2 cups loosely packed fresh mint leaves
·         ½ cup fresh coriander leaves
·         5 – 6 cloves of garlic cloves
·         2 – 3 green chillies
·         ¼ tsp red chili powder
·         ½ tsp dry mango powder
·         1 tsp lemon juice
·         ½ tsp salt
Instructions
·         Take a medium bowl, add the warm water, sugar and sprinkle yeast all over. Giver a quick stir and set aside for 10 minutes until the yeast is frothy. If the yeast does not foam start the process all over again.
·         In a large mixing bowl add the flour, salt and mix well. Add the proofed yeast, olive oil and start mixing till until it begins to come together in a form of dough.
·         Transfer the dough onto clean work surface and knead for good 10 minutes until you get smooth and elastic dough. Shape into a disc.
·         Place the prepared dough into a well greased bowl and cover with cling wrap. Keep it in a warm place to rise for 2 hours or until double in volume.
·         While the dough is resting, let’s prepare the mint chutney. Blend all the ingredients for chutney until smooth. Remove from blender and set aside.
·         Take a large baking sheet, spread parchment paper and sprinkle little flour all over. Set aside.
·         Take the proofed dough out and divide into 8 equal portions.
·         Take one portion of the dough and begin to roll into a rectangle. Spoon generous amount of chutney leaving ½ inch around the edges, sprinkle cheddar cheese.
·         Start to roll the dough away from you tightly to form a log. Pinch one end of the log with fingers to seal. Now cut the dough into half through the length and begin to braid by simply placing one half over the other making sure to keep the cut sides facing upwards. Once the braid is braided for a circle and pinch to seal the edges. Place the prepared braided dough onto the prepared baking sheet. Repeat the process for all. Cover loosely with cling wrap and keep it in a warm place for 1 hour.
·         Preheat the oven to 400 F. Give an egg wash gently using a pastry brush, sprinkle sesame seeds and some sea salt all over. Bake for 25 - 30 minutes or until golden.
·         Serve warm with some butter and coffee.

Notes : Store in airtight container and warm a little in microwave before serving.  The bread will not last to be stored :)

Thanks so much

Xo,
K





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