Cookies and cupcakes Archives - Page 14 of 16

Chocolate Pistachio Muffins

18|07|2013

Muffins were probably the first things I learnt to bake. As a child, I only knew two flavours. Vanilla and Chocolate. We had an old fashioned portable round oven which would sit on the floor during baking times and otherwise tucked away in one corner of the house. Baking was not very popular in Indian homes and my mother was probably one of the few bakers I knew existed at that point in time. Before I was allowed to take complete control of the oven, my job was to butter the muffin tins which were of all possible shapes and sizes. And to ward off my then toddler sister and crawling brother from attacking the oven. I enjoyed the first but loved the second one! Because it meant sitting close to the oven.

Its funny when I think about how I would sit right next to the equipment and peek into its glass face to see the muffins rise before my eyes. Sometimes I would see my mother adding dried orange peel or nuts. Pistachios and cashew nuts were a favourite in my house and they would make an appearance in all sweet treats, Indian or otherwise.

I took out coloured liners to bake these muffins but on an impulse decided to bake them in different sized tart pans. Just like I did when I was a little girl. We didn’t even know then that muffin liners existed. I am very nostalgic lately. And with good reason. I will be meeting my family after a year…in fact going back home after 2 years. I am more excited for my boys and of course their grand parents who find joy in nothing more than holding them close.

Coming back to the muffins, they are simple, moist and soft on account of the buttermilk and quite chocolatey too. No creaming of the butter so I love it all the more. The original recipe called for chocolate chips but I have replaced them completely with chopped pistachios. Hence they have a nice nutty crunch to them. It goes without saying that you can use any of your favourite nuts, chocolate chips, sultanas etc. These are perfect for the lunchbox or a tea time snack.

And even better accompanied by stories that you share with your children about what you baked or ate as a child…

Chocolate Pistachio Muffins (adapted from Joy of Baking)

1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
1 cup (240 ml) buttermilk
2 teaspoons pure vanilla extract
1 3/4 Cups (230 g) all-purpose flour
2/3 Cup (60 g) Unsweetened Cocoa Powder
11/4 Cups (265 g) Light Brown Sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped pistachios
extra pistachios for garnish

Preheat oven to 190 degrees C. Butter or line muffin cups with paper liners (I used tart pans).

In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk and Vanilla extract.

In another large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir in the chopped nuts. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter using two spoons or an ice cream scoop. Sprinkle with the extra chopped pistachios. Place in the oven and bake until a toothpick inserted in the centre of a muffin comes out clean, about 15-20 mins. Transfer to a wire rack and let cool for about 5 mins before removing from pan.

Note: Baking times will vary according to the size of the muffin cups. If you are using two different sizes like me, you will need to check the smaller ones after 10 mins as they will bake in lesser time.

Gluten-free Amaretti Cookies

12|07|2013

‘What are you baking Mama?’ asked my 3 and a half-year old as soon as he opened his eyelids in the morning. The house was filled with the smell of freshly baked amaretti cookies. He leaped out of bed in excitement and stood in the kitchen trying to peek into the oven. The smell of almonds and caramelised sugar was enough to drive anybody crazy, let alone the rapidly developing senses of a little sugar hungry boy. He ran to tell his brother.

“Wake up, We will have cookies for breakfast’

When did I say that! I couldn’t help but smile at the sweet exchange of words taking place between them, around the cookies.

The temperatures have been dropping a wee bit every day and I find the best way to keep warm is to switch on the oven. Even if it means 6.30 in the morning.

These Italian cookies are little bites of Heaven. They are so so good. Almonds and sugar…what a magical pair! And the good news for you..no butter, no flour! They are ready in no time and they tend to leave me with a ‘is that it?’ kind of feeling. Delicate, light, airy with a crunchy exterior and a soft chewy centre. And the scent…Oh! I could bake them every single day.

You know, I just had a thought! If I should rename my blog..

…Sugar, Almond, Raspberry et al..

Amaretti Cookies (recipe adapted from Eugenie kitchen)

Yields 15

1 egg white (strictly medium size)
1/3 cup castor sugar (75 g)
4/5 cup + 1 tablespoon ground almonds (85 g)
1/4 teaspoon almond extract/essence (or vanilla extract)
A Pinch of salt
Additional confectioner’s sugar for dusting

Preheat the oven at 200 degrees C. Line cookie sheets with parchment paper. Cookies are sticky. So if you want, use silicon pad or butter the parchment paper.

Beat the egg whites until doubled (not too firm). Add in the sugar and whisk just until combined. Fold in ground almonds, almond extract, and salt cutting the batter carefully with a spatula.

Make small balls with hands and place the cookies on the parchment paper. Dust them with confectioner’s sugar.

Bake for 10 minutes or until golden brown. Let them cool on a wire rack before serving.

Cornflake, Cranberry and Raisin Cookies

8|07|2013

Did you like cereal as a child? I love them now but they never made it to my favourite breakfast list when I was a child. I think I know why! Because they were never as sugary or nutty or as flavourful as they are today. And now I snack on them whenever I am hungry, straight out of the box, pretty much throughout the day.

My title is kind of deceptive isn’t it? Sounds like a big bowl of health. Yes, the ingredients more or less form a part of the breakfast category. But I am not promoting health here. I can say with absolute certainty that I am promoting deliciousness with a few healthy ingredients.

These cookies are so quick and easy to make. They get a nice crunch from the corn flakes and a lovely chewy tang from the cranberries and raisins. The recipe is totally adaptable to use chocolate chips or nuts instead. Also, any crunchy cereal should work. Once, someone asked me if this was a means of getting nutrition over to my kids like a lot of mothers do. Well, fortunately I did not have to. Both my boys are pretty adventurous about food and I have never had to hide cereals in a cookie. But coming to think of it, it’s a fantastic idea for fussy or picky eaters. Because these are delicious and addictive. And bright and cheerful.

Big kids will love them too!

Cornflake, Cranberry and Raisin Cookies (adapted with variation from Taste.com)

Yields 16 cookies

125g butter, chopped, at room temperature
2/3 cup castor sugar
1 tsp vanilla essence
1 1/4 cups self-raising flour, sifted (or 11/4 cup plain flour plus 1 tsp baking powder)
1 tbsp milk
1 1/2 cups cornflakes
1/2 cup cranberries
1/2 cup raisins

Preheat oven to 180°C. Line two large flat baking trays with non-stick paper.

Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until creamy. Add the flour and mix on low-speed until just combined. Add milk and mix until dough comes together. Using a wooden spoon, stir in corn flakes and sultanas, and mix until well combined.

Using 1 tbsp of mixture, roll into balls. Place onto baking trays allowing room for spreading. Flatten slightly with a spatula. Bake for 12-14 minutes, swapping trays after 8 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.

Raspberry Cupcakes with White Chocolate Ganache Frosting

20|06|2013

If someone ever asked me what I miss most about summer, my answer would be the daylight and BERRIES! With the evenings getting colder and darkness setting in by mid afternoon, I am almost ready to retreat into a hibernating mode. While Summer is nowhere near and little that I can do about daylight, there is technology and there are Berries. If not fresh, then frozen!

As much as I love the colourful little jewels of deliciousness, I have always shied away from freezing them or buying frozen pre-packs. There is definitely a freshness that seasonal berries would contribute but I realised there is a lot that can be done with frozen ones. Looking at the prices of fresh raspberries at this time of the year, I finally convinced myself to get a frozen pack. And since then, I have been reading up on how to freeze berries during season.

Buying fruits in bulk during season and preserving them is not only a great way of saving money but allows you to enjoy your favourite fruits all year-long. Honestly, with whatever I have read, it is a simple process with no fancy equipment.

Pretty pleased with the way my cupcakes turned out I made 2 more desserts and I thought they looked spectacular and tasted just as good. I can’t wait to post them all. The cupcakes by themselves were great but I wanted to turn it into a raspberry celebration so I made a white chocolate ganache frosting and drizzled some home-made raspberry sauce. So, there you go..my raspberry celebration cupcakes!

Sorbets, mousse, smoothies, jams, sauces, fillings for cookies and cupcakes there is so much that can be done with frozen berries. There is a lot of information available on the net on freezing fruits too. The forthcoming summer, I am looking forward to freezing and stocking up my berries and using them in every possible way. How about you?

I also wanted to give you a little heads up on some progress I have made with the software part on my blog. I have finally manged to import my Tastespotting, Foodgawker badges. Also, subscriptions are available through Feedburner now. For existing subscribers, I have already moved it manually. Let me know if you are facing any issues. My Recipe Index page is updated too. I cannot tell you how relieved I am at the moment. Now, all I need is to bite into my little red cupcakes.

And Celebrate…

Raspberry Celebration Cupcakes with White Chocolate Ganache Frosting
The recipe can be totally adapted to use fresh raspberries

Raspberry Cupcakes (cupcakes adapted from Coles recipes)
Serves 10

100 g Butter, at room temperature, chopped
1/2 cup Caster Sugar
1 tsp Vanilla Essence
2 Eggs
1 cup Self-raising Flour (or 1 cup all-purpose flour plus 1 tsp baking powder)
1/3 cup Milk
1 cup Frozen Raspberries, thawed

Preheat oven to 170°C or 150°C fan forced and line 10 medium muffin tins with paper cases. Using electric beaters, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition.

Fold in half the flour, then all the milk, then remaining flour, until just combined. Fold through raspberries. Spoon into prepared cases. Bake for 20 mins, or until the cakes are springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool.

To serve, pipe swirls with white chocolate frosting (recipe below) or spoon frosting over cupcakes. drizzle with raspberry sauce (recipe below)

White Chocolate Ganache Frosting

200 g white chocolate, finely chopped
1/2 cup thickened cream
100 g butter, chopped

Place white chocolate and cream in a microwave-safe bowl. Microwave on high, stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable. Pipe onto cooled cupcakes.

Raspberry Sauce
Makes about 3/4 cup

250 g frozen Raspberries
2 tbsp Castor sugar
1 tsp lemon juice (optional)

Place frozen Raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat over medium heat until bubbling. Reduce heat and simmer for 5 minutes or it takes a thick syrupy consistency. Using a metal spoon, crush Raspberries until pureed.

Remove from heat and set aside to cool. (If you do not like the seeds, strain the mixture once pureed)