ITS SATURDAY NIGHT AND I AM BUSY PREPARING COOKIES FOR CHRISTMAS EVE!

                                            CHOCOLATE CHIP COOKIE                                                 

INGREDIENTS:

• 165 gms flour
• 20 gms cocoa pwd
• 1 tsp baking powder
• 125 gms soft margarine/butter
• 130 gms castor sugar
• 1/2 tsp vanilla extract
• 1 egg yolk(optional) or 30 ml milk
• 125 gms chocolate chips

METHOD:

Preheat the oven to 150 degree Celsius.

Cream together butter and sugar till properly mixed and a bit fluffy.( creaming is a method of mixing ingredients with palms so that they r mixed nicely and no lumps are left).Now add milk,vanilla essence and cream again i.e mix.

Sieve baking powder,cocoa pwd and flour. Add this to creamed mixture and make a dough out of it. Wrap the dough in foil or cling wrap and refrigerate for 15 minutes.

Now place one tablespoon of mixture on to the baking tray,spacing them well apart to allow for spreading during cooking. Sprinkle choco chips on top.

Place the tray  in center of oven. 

Bake in preheated oven for approximately 15 to 20 minutes at 150 degree celcius or till cookies are golden brown.
Once baked transfer to a wire rack.

IMPORTANT TIPS:

• DO NOT OVER BAKE
• MAIL ME ON palakgoe@gmail.com for better baking instructions
• STORE IN AIR TIGHT CONTAINERS
• THE BEST WAY TO GET EQUAL SIZE OF COOKIE IS TO MEASURE EACH ONE WITH A MEASURING SPOON. SCOOP DOUGH FROM SPOON AND ROLL IT FLAT.SPRINKLE CHIPS OVER IT THEN.

BEFORE BAKING ...DOUGH MOULDED WITH CHOCO CHIPS ON TOP

COOKIES KEPT FOR BAKING IN OVEN....HALF DONE....

                       THE BEST PART IS CHOPPING OF THESE COLORFUL NUTS AND PEELS!

ITS CHRISTMAS TIME! SO HERE I SHARE MY BEST RECIPE OF EASIEST PLUM CAKE OR RUM CAKE OR FRUIT CAKE...NAME IT WHAT YOU LOVE TO CALL IT....

                                                 PLUM CAKE OR RUM CAKE!

CHOPPED NUTS AND PEELS 

INGREDIENTS:

• 210 grams brown sugar(light and dark mixed)
• 230 ml water
• 55 grams butter
• 3 pinches teaspoon ground cinnamon
• 3 pinches teaspoon ground cloves
• 1/2 teaspoon salt(omit from recipe if using yellow butter)
• 2 large eggs, lightly beaten
• 195 grams  flour

• 1 teaspoon (5 grams) baking soda
• 1/2 tsp baking powder
• 1 teaspoon pure vanilla extract or rum essence
• 1 cup (150 grams) candied and chopped mixed peel
• 3 tablespoons brandy plus extra for brushing the cake
• Juice and zest (outer orange skin) of one orange
• Zest (outer yellow skin) of one lemon
• 30 gms ground almonds
• 100 grams hazelnuts, walnuts,  almonds, chopped
• 300 grams of an assortment of dried fruits (dried apricots, figs, prunes, dates.), candied and chopped mixed peel(giger candy,orange peel,lemon peel), and glace cherries (chopped into bite size pieces)
• 100 grams of an assortment of raisins, sultanas, currants, dried cranberries and/or cherries

METHOD:

Butter a loaf pan.Line it with baking sheet or butter paper. Preheat your oven at 170 degrees C.(Note: if using a dark colored pan reduce the oven temperature 160 degrees C.)

This cake requires slow heating so it is baked at 155 degree C.

In a large saucepan, over medium heat bring sugar, water, butter, spices,  raisins,candied fruit,nuts, and brandy to boil. Boil for three minutes, then remove from heat, and let cool till lukewarm. Mix nicely.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs until light and fluffy.

Now stir the lightly beaten eggs, flour, baking soda,baking powder, vanilla extract and candied boiled fruits together. Beat together for few seconds on low speed.

Cake batter will look very thin but that's absolutely OK.

 Pour into your prepared pan and bake for 50 - 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving.

For better taste brush the cake with brandy for few days before serving. rum can also be used.

IMPORTANT TIPS:

• THIS CAKE TAKES MORE TIME FOR BAKING
• IF THE CANDIES, FRUITS ARE SOAKED IN RUM AND BRANDY FOR FEW DAYS THEY TASTE BETTER
• INSTEAD OF DRY ORANGE,LEMON AND GINGER- FRESH PEELS CAN BE USED(TASTE WILL VARY)
• LINING OF TIN IS IMPORTANT,AS ITS A HEAVY CAKE.IT HAS A TENDENCY TO BURN.

          

BEFORE BAKING

     

     AFTER BAKING AND BRUSHING WITH BRANDY.

MERRY CHRISTMAS! AND HAPPY BAKING!

AS MANY OF MY FRIENDS ARE PURE VEGETARIANS SO FOR THEM TODAY I AM SHARING  RECIPE OF.........

                                                   EGGLESS BROWNIES

                ITS JUST MIXING OF INGREDIENTS  NO BEATERS REQUIRED!

                                                    SIZZLING BROWNIE!  

                                    

INGREDIENTS:

1. 11/4 CUP FLOUR(MAIDA)
2. 1/2 CUP COCOA POWDER
3. 1 CUP POWDERED SUGAR
4. 1 TSP SODA BI CARB (MEETHA SODA)
5. 1/2 TSP BAKING POWDER
6. 1 TSP VANILLA ESSENCE
7. 80 gms MELTED BUTTER
8. 1 TBSP WHITE VINEGAR
9. 1 CUP LUKE WARM MILK
10. 2 TSP CURD(OPTIONAL)
11. 50 gms CHOPPED COOKING CHOCOLATE(OPTIONAL)
12. 1/2 CUP CRUSHED WALNUTS
13. 2 TSP POWDERED ALMONDS(OPTIONAL)

PREPARE A 12' 'BY 12'' BAKING DISH OR PAN BY RUBBING IT WITH BUTTER AND THEN DUSTING IT WITH FLOUR.( SQUARE DISH WORKS BEST)

METHOD:

TAKE A FLAT BOWL. SIEVE IN ALL THE DRY INGREDIENTS IN THE BOWL( i.e FROM INGREDIENTS 1 TO 5).

NOW TAKE MILK IN A SEPARATE BOWL ADD CURD  AND VINEGAR TO IT. LET IT SIT FOR 2 TO 3 MINUTES.(MILK MIX)

MELT CHOPPED CHOCOLATE IN A DOUBLE BOILER OR MICROWAVE IT FOR FEW SECONDS TILL IT MELTS.

NOW COMES THE ASSEMBLING OF INGREDIENTS.(ITS SIMPLE)

POUR IN ALL THE WET INGREDIENTS IN THE DRY INGREDIENTS OF THE  FLAT BOWL.

THAT IS POUR IN MILK MIX,VANILLA ESSENCE,MELTED BUTTER,MELTED CHOCOLATE AND CRUSHED WALNUTS AND POWDERED ALMONDS IN THE FLOUR MIX AND WHIP FOR JUST 2 MINUTES WITH A SPATULA OR A HAND WHISK TILL THE THE TIME NO LUMPS ARE SEEN.

THE MOST IMPORTANT TIP IS NOT TO MIX IT FOR TOO LONG.

THE CONSISTENCY OF THE BATTER IS NOT THICK LIKE CAKE,ITS A BIT FLOWY.

POUR IN THE PREPARED BAKING DISH AND BAKE AT 180 DEGREE CELSIUS FOR 40 MINUTES OR TILL THE SKEWER INSERTED COMES OUT CLEAN.

                                                  IMPORTANT TIPS

• IT SHOULD NOT BE BAKED FOR TOO LONG.
• ITS BEST TO CUT IT INTO PIECES AFTER FEW HOURS OF REFRIGERATION.
• ITS TASTES BEST IF SERVED HOT WITH CHOCOLATE SAUCE AND VANILLA ICE CREAM.
• BUTTER CAN BE REPLACED WITH COOKING OIL.(BUT REDUCE THE QUANTITY TO 70 ML) TASTE WILL VARY
• WE USE CURD AS IT IMPROVES THE TEXTURE.
• VINEGAR HELPS IN SOFTENING THE BROWNIES.
• POWDERED ALMONDS GIVE A NUTTY TASTE.