For Kids · Oven Delights...

Chocochip cookies

Hi friends 😀… its been really long since i’ve written  in my blog. I have just returned from a month long holiday trip from Bahrain. Had a lovely time with my parents. My parents run their restaurant business there. Infact a month wasn’t enough. I have bought a new convection oven from Bahrain… So lots of baking again. The latest i made was chocochip cookies.. They were yummy, super chewy and crunchy. I no longer want to keep u waiting. 


  •  2 and 1/4 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 2 teaspoons cornstarch 
  • 1/2 teaspoon salt 
  • 3/4 cup packed brown sugar 
  • 1/2 cup granulated sugar 
  • 3/4 cup unsalted butter or margarine
  • 2 large egg
  • 1 tablespoon vanilla extract 
  • 1 cup milk chocolate chips , 1/2 cup white chocochips and some roughly chopped dark chocolate 😋😋


  • Beat the butter or margarine with the sugars until light and fluffy for about 2-3 minutes in a stand mixer or a hand held mixer.
  • Sift the flour with salt and baking soda and set aside.
  • Add the eggs to the butter mixer one by one until its well incorporated followed by vanilla. Donot over mix the batter.
  • Now add the flour mixer in 2-3 additions. 
  • Add the chocochips and chopped chocolate and stir into the cookie batter.
  • Refrigerate for an hour.
  • Scoop the batter with an ice cream scoop and arrange in a buttered cookie sheet well apart from the other as the cookie will spread as it bakes. 
  • Bake in a preheated oven at 180 degrees for about 15 minutes or until the tops are a bit hard for crisp cookies or reduce the baking time by 2-3 minutes for a bit softer cookies.
  • Cool in a wired rack and transfer it to an air tight container. (stays fresh for a week)  
Baking partners · Desserts · For Kids · Oven Delights...

Chocolate whoppie pies

Anything that has chocolate is always a favorite among my children. These lovely looking ones was a challenge for us from baking partners for this month and it was an excuse for my kids to indulge in another chocolaty treat.. These cake like pies that are being sandwiched between buttercream tastes a lot like the ores…
Thank u soo much Swathi and Anitha for the lovely challenge and it was Anitha of Anitha’s Kitchen Dairy who suggested this lovely recipe.

Chocolate Whoopie Pies:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg at room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 ml) buttermilk

1/2 cup (120 ml) lukewarm strong coffee

Vanilla Filling:

1/2 cup (115 grams) unsalted butter, room temperature

1 cup (115 grams) sifted powdered or icing sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) light corn syrup

Beat the room temperature butter until light and fluffy in a stand mixer. Add in the sifted powdered sugar little at a time until well mixed. Add in the vanilla and the corn syrup and beat well for another minute or two.


Step 1:

Preheat oven 190 degrees Celsius. Line two baking sheets with parchment paper.

Step 2:

In a large bowl sift together the dry ingredients, flour, cocoa powder, baking powder, baking soda, and salt.

Step 3:

With the electric mixer, fitted with the paddle attachment or a hand mixer, beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.

Step 4:

In a small measuring cup, mix the buttermilk and coffee . With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.

Step 5:

Drop a tbsp of the batter onto the prepared baking sheets, spacing about 2 inches away from one other( ice cream scooper works best for these to get even sized pies) With slightly moist hands smooth the tops of the cookies.

Step 6:

Bake for about 9 – 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

Step 7:

To assemble the pies sandwich two pies in the flat side with a big dollop of buttercream.


Celebrations · Desserts · Oven Delights...

Red velvet cake with flour frosting

Red velvet has been a recent favorite of many. It’s a good blend of mild chocolate and vanilla flavor. The colour is what that is extremely tempting. It is traditionally frosted with flour based icing in the early years. But now cream cheese frosting is used widely.


2 1/2 cups sifted all-purpose flour
2 tablespoons cocoa
1/2 cup vegetable oil
1 1/2 cups white sugar + 2tbsp
1 teaspoon salt
2 eggs
4 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar


Step 1:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

Step 2:
Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.

Step 3:
Make a paste of cocoa and red food coloring; add to creamed mixture.

Step 4:
Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the milk mixture, mixing just until incorporated.

Step 5:
Mix soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point.

Step 6:
Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted into the cake center comes out clean, about 30 minutes. Cool cakes completely on wire rack.

For the icing refer to my strawberry cake where I’ve used this same flour icing


Baking partners · Celebrations · Desserts · For Kids · Oven Delights...

Strawberry cake

Strawberry is a favorite fruit among many. When I was a child my dad would buy me small boxes of strawberries literally everyday. I just love the mild sweetness in these beautiful red fruits. I can keep eating them at anytime of the day or night. When I first came to India from Bahrain the first thing I was upset about was that strawberries are not fresh looking as u used to get back in Bahrain. The other thing was that they were soo expensive and half of them in the box are always spoilt and thrown out. So when ever I go to Bahrain the first thing I would ask my dad were strawberries.
When I was thinking about what cake I should make for my husband’s birthday the first thing that came to my mind was strawberry cake. U never find cakes made out of strawberry purée anywhere in the cake shops in chennai or as far as I know I never saw any. All u could find would be vanilla sponge sheet cakes layers with strawberry preserve filling in between the sponge layers.
This month we also had this as a challenge in baking partners. So I immediately grabbed this opportunity and for my husband’s birthday.

Ingredients :

For the cake:
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
4 eggs (room temp)
1 cup whole milk (room temp)
1 package strawberry flavored Jelly
1 cup butter, (room temp)
1 tablespoon vanilla extract
1/2 cup strawberry puréed


Step 1
Preheat the oven to 180 degrees Celsius. Grease and flour two 9 inch round cake pans.

Step 2
In a large bowl beat the egg whites in a hand mixer or stand mixer with 1/2 cup sugar until stiff peaks and glossy. Set aside.

Step 3
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in egg yolks one at a time, mixing well after each.

Step 4
Combine the flour and baking powder and stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.

Step 5
Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Cool the cakes well before removing from pan.<Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.

To Make flour Icing:

5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract

Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Cool it completely.

Beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy.
Add cooled flour mixture and beat until frosting is a good spreading consistency.

After the cakes have cooled completely frost with this beautiful icing.


Baking partners · Desserts · Oven Delights...

Lemon bars

Lemony lemon bars. Something I heard for the first time 2 months back. It was a challenge from baking partners for the month of June that I’d missed. I have tried these lemon bars with 3 different recipes and preferred the recipe from joy of baking best. It had a more lemony tinge to it that I really liked. I had made another batch using condensed milk which was also nice. Thank u Swathi of Zesty South Indian Kitchen and Suja of Kitchen Corner Try It for the wonderful challenge.
Now let’s get making these super lemony lemon bars



1/2 cup room temp. unsalted butter,
1/4 cup powdered sugar
1 cup all purpose flour
1/8 teaspoon salt


1 cup granulated sugar
2 large eggs
1/3 cup fresh lemon juice
1 tablespoons grated lemon zest
2 tablespoons all purpose flour


In a clean bowl mix the flour, salt , powdered sugar and give a good whisk to combine the dry ingredients well.

Take the room temp butter and mix it well with the flour to reassemble bread crumbs.

Take a square 8′ baking dish and press the crumbs evenly in the dish to form the base. Take fork and make holes through out the base.

Bake for 15 – 20 mins or until the corners of the crust just starts to brown. Take it out of the oven.

Mean while for the fillings, whisk sugar , eggs , flour , Lemon juice and zest and whisk it well till all are well combined and pour over the hot crust and bake for another 20 mins or till the filling has set.
Let it cool in a wire rack. Generously sprinkle the top with powdered sugar. Cut it into small pieces and enjoy.