Black & White cookies ( gluten free version using rice flour )

 

Black & White cookies ( gluten free version using rice flour )

Just wanted to break the routine, at the same time don’t want to overshoot my blood sugar / insulin. Hence, baked “limited edition” cookies to satisfy my (also my son) sweet tooth. For me, baking is a relaxation and Cookies are my favourite choice to bake. This “limited edition” cookies were a “kind of” experiment, using rice flour and rice flour is gluten free and it turnout to be good.

Ingredients : 113 gms – butter ; 1/2 cup – granulate sugar ; 1/2 cup – cane sugar ; 1 egg ; 1/2 tsp – vanilla essence ; 1 & 1/4 cup – rice flour ; 2 tbsp – cornflour or tapioca flour ; pinch of salt ; 1/4 cup – chopped white chocolate ; 1/4 cup – dark chocolate chunk.

Beat the butter along with sugar, cane sugar, egg & vanilla essences kept aside. Mix all the dry ingredients rice flour, corn flour & salt ,keep aside .

Add the dry ingredients to the wet ingredients and mix well. ( If need add more FLOUR UNTIL THE DOUGH PULLS AWAY from sides ) separate the dough into two equal portion then add 1 & 1/2 tbsp of coco powder to the one part of the dough then add chopped white chocolate chunk keep aside .

Then add chopped dark chocolate chunk to the another half of dough Scope the plain cookie dough & chocolate cookie dough together using ice cream scoop and arrange it in the greased baking tray. 
In to the pre heated oven for 180 degree and bake the cookies for 12 min.

Mawa Mug Cake & Chocolate Mug Cake

 

Mawa Mug Cake & Chocolate Mug Cake

Chocolate is everyone's favourite, I ‘m sure most of us would agree that it is one of the best treats to indulge in. Having sweet tooth is quite common. But chocolates can make you addictive and it become a personal weakness sometimes😌

Double chocolate mug cake ( Gluten-free )
Ingredient : 56 gms - dark chocolate (70 %) ; 45 gms - butter ; 2 tbsp - milk ; Egg -1 ; 1 tbsp - amaranth flour or rice flour ; 1 tbsp -coco powder ; 1 or 2 tbsp - sugar ; 3 tbsp - chocolate chips ; dash of vanilla essence

Melt 56gms of dark chocolate with 45 gms of butter, let it cool. mix coco powder & amaranth flour separately and kept aside.

Whisk sugar, egg & milk add this to the chocolate mixture and add dash of vanilla essence. whisk further until the mixture become smooth. Then add flour & chocolate chips, beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Mawa chocolate Mug Cake (Mawa/Koya = Milk solids) - Egg less & Gluten free version.

Ingredient : 2 tbsp – home-made mawa ; 2 tbsp – melted butter ; 3 tbsp – warm milk ; 1 tbsp – sugar ; 1 tbsp – brown sugar ; 1 tbsp – chocolate chips for topping ; 2 tbsp – jowar atta ; 2 tbsp – coco powder

mix mawa, milk & sugar keep aside, mix all the dry ingredient and add to the wet mixture beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Chestnut flour chocolate chip cookies

Chestnuts are belongs to Fagaceae family. It’s a starchy, sweet, edible nuts of northern hemisphere. I usually buy chestnuts and chop them into small pieces, roast and sprinkle on the breads top. But last week, I found the flour on the super market shelf and thought of bake a cookie and it turns out pretty good and here, is the recipe.

Ingredients :  60 gms of butter     ;    1 Egg    ;    1/8 cup of brown sugar + 2 tbsp    ;     1/3 cup of chestnut flour       ;     1/2 cup of all-purpose flour    ;     1/2tsp of vanilla essence;     1/4 tsp of baking powder  ;     pinch of salt       ;      ½ cup of chocolate chip 

Mix all the dry ingredient (using the sieve) like, all-purpose flour, chestnut flour, salt, baking powder and keep aside.

Using the electric hand mixer beat butter with sugar till it turns into pale in color. (Avoid to over beat) Add egg, vanilla essence and beat until all combine well.  

Add the dry ingredients into the butter-egg mixture and beat well until the mixture become uniform. Finally, add the chocolate chips and mix well with a wooden/plastic stick. Scope the cookie dough (using ice cream scoop) and arrange it in the greased baking tray. 

Transfer the baking try into the 180◦c pre-heated oven and bake the cookies at 200◦c for 2 -3 minutes and reduce the temperature to 180◦c and bake further about 20 – 25 min. This helps to keep the cookies in shape. Otherwise, it may spread and loose the shape.

Ice Cream Cookie Cups

Most of the coffee shops offer Ice cream – Cookie combo. Either cookie crushed and mixed with ice cream or Ice cream served on the cookie (as a base). 

But here, I just made a cookie in cup where, the Ice cream is served. You will start with ice cream……and end with Cookie, in-between, both!  Hmm...it’s a divine combo.

Here, I tried with Walnut Caramel Ice Cream. However, you can try with any one of these……. Dates Choco Bar, Blackberry Yogurt Ice cream,  Blue Berry Ice Cream, Rabri

Ingredients  :    2 ½ cup of all purpose flour       ;        1 egg       ;      ½ cup sugar ;      1/2 cup of light brown sugar       ;        113 gms of soft butter            ;            1/2 cup chocolate chip         ;         1 tsp of vanilla essence 

In the bowl add cream, butter, sugar, brown sugar, egg, vanilla and blend with hand electric mixer at medium speed until it become smooth and creamy consistency. 

Reduce mixer speed into low and slowly add the flour and chocolate chips and blend well to get a cookie dough consistency. 

Using an ice cream scoop, to scoop the dough into a greased standard size muffin tin. Transfer the muffin tray into the 180°C pre-heated oven and bake for 15 - 16 minutes. Make sure the edges of each cookie cup should be golden brown.

Remove the muffin try from the oven, and gently press down the center of each cookie with a roller pin. Let the cookie cups cool in the muffin tin for 10 minutes, then twist each one out and let it cool completely to room temperature.

Scoop the preferred ice cream and fill the cookie cups and serve. 

Walnut Caramel Ice Cream

Most of the so called ice cream manufactures are selling Frozen Dessert under the Ice cream label. Yes, it’s a Chilling Truth!  

According to the Food Safety and Standards Authority of India, (even FDA also claims almost the same definition) the definition of an ice cream means that the product is obtained by freezing a pasteurized mix, prepared from milk and /or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs, etc. 

You name any brand, and read the ingredients label. You will find these chemicals in it for sure.      // Water, sugar, milk solids, edible vegetable oil, liquid glucose, vegetable protein, emulsifier - 471, stabilizers - 410, 412, 407 Acidity regulator - 330. Contains permitted synthetic food colors and added flavors. Nature identical and artificial milk and strawberry flavoring substances//

Why they need to use so much of so called edible chemicals? Just to keep the price low and for creamy texture.  One liter of heavy or whipped cream and two litters of “ice cream” are priced almost at the same price. How is that possible?  Two litters of  frozen dessert (labeled as “ice cream”) contains a less than 100 ml of heavy or whipped cream as milk solids rest is vegetable oil and edible chemicals.

Here, I am posting a REAL Ice Cream as per the standards. Since, we are not using any edible chemicals and stabilizers; it cannot be served or consumed directly from freezer. It needs to be kept out (at room temperature) for about ten minutes before you serve to get the same creamy texture of Frozen Dessert.

Ingredient  :   1 ½  cup of heavy cream      ;      1 /2 cup of full fat milk      ;     1/2 cup of dark brown sugar       ;        60 gms of butter       ;    2 tbsp of cream    ;     a pinch of salt     ;     1/2 cup of  chopped walnut        ;      1 tsp of vanilla essence  

First let’s caramelize the brown sugar.  Heat the brown sugar and butter in a heavy pan over medium heat, stirring with a spoon once sugar starts to dissolve, Add 2 tbsp of cream and stir further until the sugar completely dissolved. (if require add few tbsp of cream) Remove the pan from the heat and add chopped walnuts, salt and vanilla Transfer to a bowl and stir in salt and vanilla. Cool the caramel mixture in to room temperature.

In a separate bowl the boil the cream and milk and pour it into caramel mixture and whisk to combine. Transfer it to frozen canister and spin until it become thick and creamy consistency. (You may use hand mixer as well) 

Transfer the frozen canister (with closed lid) into the freezer.

Cardamom Fig cookies

Last week, I found the fresh stock of Iranian dried figs on the dry fruit counter and grabbed a pack. I like to chew the fig with coffee, if there is no chocolates around.

Fig is not only a very high calories (from carbohydrates) fruit. Also, it is enriched with dietary fiber, Vit K and B vitamins. But, my son doesn’t eat because of its smell (by the way, I don't feel any) and its bit hard flesh (as it dried). In order to make him to eat, I need to add the fig into his favorite cookies so that he eats without knowing :-)

Cookies are the most versatile, to try such new experiment. Along with oats and brown sugar, these cookies become “high” calorie cookie, ideal for those who demand high and instant energy.

Ingredient :    ½ cup of dry fig    ;      1 ¼  cup of oats      ;      1/4 cup of all purpose flour    ;          1/2 cup of  light brown sugar       ;     80 gms of butter     ;     ½ sp of baking soda      ;         1egg         ;      3 to 5 Cardamom     ;      pinch of salt 

Procedure :  In mixer grind the dry figs and cardamom together into a paste form  and keep aside. Mix all the dry ingredient, oats, flour, baking soda, salt and keep aside.

In separate bowl beat soft butter with sugar unit it becomes a creamy. Add egg to the mixture and continue to beat for a minute. Slowly add all the dry mixture into the butter mixture and finally the Fig paste. 

Continue the mixer at medium speed until, all blends together and form the cookie batter. Scoop the batter and place it on the backing sheet, prepared baking tray. Make sure the cookies are placed 2 inch apart from each other.

Transfer the baking tray into 180°c per-heated oven and bake for about 25 minute.  I am sure; the chewy and strong flavored cardamom cookies will don’t disappoint your taste buds and please your olfactory (sense of smell)