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.


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 · For Kids · Oven Delights...

Vegetable puff

Puffs is something that makes me go back to my old college days. When I was at college, I would regularly buy an egg puff and a small bottle of sprite to have along with it from a bakery near my bus stop. This was just the perfect snack that I could get with my pocket money. Even today I have a big craze for those egg puffs and a bottle of pepsi or sprite. My mom used to make these puffs using ready made puff sheets that she used to get from the supermarkets in Bahrain.
I have always wondered how they could get those perfect flaky layers that were soo delicately thin and delicious. In fact I have a craze of eating them layer by layer and the innermost soft layer in my favourite.
When I got the puff pastry as a challenge from baking partner this month I was soo damn nervous and had a doubt if I could even get anywhere close to the ones I eat at the bakeries. I had to browse videos to get the tips and tricks of it. I just followed the instructions and recipe given by Vah chef. The puffs came out really well. It was a big dream come true for me. Thank u soo much swathi and Sangeetha of Nitha’s kitchen for this wonderful opportunity.

Ingredients to make puff sheets:

200 gms flour
200 gms butter
About 100ml water
1/4 tsp salt
Extra flour for dusting while kneeding

For the filling:

Pressure cook 1/2 kg of skin peeled potatoes with 1 cup water, 1/4 tsp salt and a pinch of turmeric till about 2 whistles .

Release the pressure after about 5 mins and cool completely.

Heat 2 tsp oil in a heavy bottom broad vessel. Once the oil is hot add 1/2 tsp mustard seeds and let it splitter. Add one finely chopped onion and 2 finely chopped green chillies . Sauté till translucent.

Add a tsp each of cumin powder , pepper powder, garam masala powder and salt to taste

Add the mashed potatoes such that it mixes well with the spices and I added tinned green peas for an extra taste. Garnish with coriander leaves and cool the filling completely.

Fill the puff sheets with the masala

Egg wash:

1 large egg
1/4 cup milk

Beat the egg and milk until well combined.

Method to make puff sheets :

Kneed a soft dough with flour, water and a tsp of melted butter.

Kneed the dough well on a flat surface for about 10 – 15 mins to develop the gluten in the dough. Add dry flour to prevent sticking to hands and surface.

Make the dough into a square and wrap it with cling wrap and refrigerate for about 2 hrs or even over night.

Now take the cold butter and using light pressure with the rolling pin slight press the butter between two butter sheets and form the same size square as the dough. Dust it with little flour just for a little firmness. Refrigerate it for about 2 hrs or over night.

Now this is a little long and time consuming process. So ,patience is what makes the end results simple awesome and u will not regret the time spent.

Step 1

Take the chilled dough and spread it light how we make chapathis or tortillas. Keep the chilled butter on the centre of the spread dough and seal the butter well from all four sides.

You should work fast else your butter would melt.

Chilli it for about half an hour.

Step 2

Spread the dough with a rolling pin using light pressure.

Fold the spread dough into three folds

Cover with cling wrap and chill the dough. This is the first set of folding .

Repeat the same process of spreading the dough and folding it for another 5-6 times and refrigerate after every fold. If You feel the dough is becoming sticky due to the melting butter, refrigerate it for about 10 mins till the butter has set.

Step 3

Now finally spread the chilled dough into a thin 1/2 inch layer cut into equal squares and chill it for another 15 mins.


Step 4

Fill the small squares with small quantity of the vegetable masala filling and seal it with water.

Step 5

Refrigerate for 15 mins .

Apply light egg wash to the top of the puffs before baking for about 15 – 20 mins at 250 degree Celsius or till the top and bottom crusts turn golden brown in colour.


Desserts · For Kids · Oven Delights... · Uncategorized

White choco chip Banana strawberry muffins

Banana walnuts muffins are very famous and a delight to have with ice cream or even a warm glass of milk. I just gave a slight twist to it by adding in fresh strawberries. They were amazing and the smell of strawberries were just out of the world. My daughters loved them. I made a second batch of those the same day.


130 grams unsalted butter
225 gms brown sugar
225 gms all purpose flour
1 1/2 tsp baking powder
50gms fresh strawberries (smashed)
1/2 tsp dry ginger powder
1/2 tsp cinnamon powder
1/2 tsp salt
100 gms white choco chips
1 tsp vanilla extract
3 large eggs
2 large bananas (smashed)


Step 1
Sift the flour, baking powder, salt, ginger powder, cinnamon powder twice and set aside.

Step 2
Whisk together butter, brown sugar and vanilla until thick and add eggs one at a time.

Step 3
Mix in the flour little at a time just until everything comes together. Donot over mix or the batter will be chewy.

Step 4
Mix the smashed strawberries and bananas. Stir in the choco chips finally.

Step 5
Line cupcakes tray with cupcake liners and fill the batter 2/3rd full and bake in a preheated oven for 15 – 20 mins.

Desserts · For Kids · Oven Delights...

Double chocolate choco chip muffins

Chocolate muffins…who is not a fan of these. My daughters love them. The moist and dense choco flavoured muffins are a good evening snacks for kids. Now let’s get started with making them.



2 eggs
200 gms flour
30 gms coco powder
200 gms sugar
2 tsp baking soda
100ml oil
200 gms curd
50ml water


1.Mix eggs, oil and sugar until well combined.

2.Sift flour, baking soda and coco powder.

3.Mix the water and curd and set aside.

4.Combine the egg and oil mixture with the flour and mix the curd till everything is incorporated.

5.Line muffin tray with paper liners and fill the liner half full and bake in the preheated oven at 170 degree for 20 minute


For Kids

Salted caramel chews

Salted caramel chews….who doesn’t like caramel….these soft chewy candies are an altime favourite among adults and children. It’s really really easy to make them.. Once u make these at home u would definitely never go back to the store-bought ones again.



1 1/2 cups heavy whipping cream
1 cup granulated white sugar
2/3 cup firmly packed light brown sugar
1/3 cup light corn syrup
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon (13 grams) butter, diced

Materials needed:

8×8 baking dish
Aluminium Foil roll
candy thermometer
Wax paper
Pastry brush
Medium sized heavy-bottomed saucepan

Method :

Step 1

Prepare the caramel mold. Line an 8×8 baking tray with foil such that excess foil hangs over the edges. This is done so that we can easily lift the set caramel later. Butter the foil well.

Step 2

In a heavy medium sized saucepan, stir together the cream, sugars, and corn syrup. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush dipped in warm water wash down the sides of the saucepan to remove any sugar crystals that are being formed during boiling.

Step 3

Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat without stirring until the temperature reaches 250 degrees F. Swirl the pan periodically. 

Step 4

Remove the pan from heat and stir in the vanilla extract, salt, and butter. Pour the caramel into your prepared pan and let cool, undisturbed, until firm for atleast 2-3 hours.

Cut the caramels to small squares.



Store in air-tight containers between wax papers at room temperature or refrigerated.

Brush the sugar crystals that form during boiling with a pastry brush dipped in hot water. If u don’t do so ur caramel will be grainy

Do not stir them after the sugar has melted. Just swirl then once a while.

Use a wooden spoon to prevent the caramel sauce from sticking.

The caramels can be wrapped with wax paper with either sides twisted exactly like how chocolates are wrapped in the wrapper.


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