Step by Step ChocolateChip Cookies

So I haven't been posting any repices lately so I thought today is the day.

I only think that I have baked most frequently these days are Chocolatechip cookies. Thick chewy yummy chocolatechip cookies most delicious to taste yet very easy to make.
I bake these for my sister especially cuz she loves these she has it all the time :p
But I realized that I had already posted ChocolateChip Cookie's recipe so I'm going to do a step by step recipe now.
Because my sister baked these cookies last month with the same recipe but apparently the cookies turned put rock hard. I got me thinking why did that happen?
Then I realized my sister neglected a few important points of baking. Remember following the instructions accurately is very important because baking is just like a science experiment or like a math problem if you mess up with the quatity or procedure trust me the end results are not very pleasing. So stick to the recipe, read it carefully and then proceed.

Ingredients: 

Butter  melted (170 g)
Dark Brown Sugar  1 cup  
Castor Sugar  1/2 cup  
Egg  1  
Egg Yolk  1  
Vanilla Extract  2 tsp  
Chocolate Chunks  1 cup
Flour  2 cups+2 tbsp     
Baking Soda  1/2 tsp 
Salt (A pinch)

Method:   

Preheat the oven to 165 degrees.

Line two cookie trays with parchment paper. 

Whisk the flour,baking soda and salt together in a medium bowl, set aside.

Melt the butter either on a stove-top or microwave it.
Ok now I must warn you here let the melted butter cool before adding the sugars because if you don't do that your cookies will turn out to be rock hard. That's what my sister did when she baked cookies so be careful.

Transfer the melted butter in the mixing bowl and mix the butter and sugars either by hand or with an electric beater until thoroughly blended. 

Beat in the egg, yolk and vanilla essence until combined.

 
Add the dry ingredients while beating a low speed keeps it from flying out of the bowl.

 Stir in the chocolate chunks.

Cover the bowl with a cling film and chill the dough in the refrigerator for an hour before baking.

Scoop the dough onto the lined cookie tray, leaving plenty of room for spreading.

 

Bake for 15 to 17 minutes or until the edges are lightly golden brown. Pull the cookies from the oven while they are still slightly underbaked and let them set for 10 minutes on the hot baking sheet. The cookies will finish baking as they sit. Doing this ensures moist, chewy cookies. After the cookies are cooled you can store it in an air-tight container.

Thick and Chewy Chocolate Chip Cookies

Hey Everyone,
Chocolate Chip Cookies are everyone's favourite. No one can say no to thick and chewy Chocolate Chip Cookies  :)
But lets face it all the cookies are thick and chewy when hot out from the oven but when it cools its becomes crisp. The question arises that how do we maintain that thick and chewy texture?
After trying a couple of recipes I discovered the secret for delicious, thick and chewy cookies.

Use melted butter not just softened butter.

Extra fat, which we get from an extra yolk.

  
Cooking time, which is less than you’d think. 
Ingredients:
Butter  melted (170 g)
Dark Brown Sugar  1 cup
Castor Sugar  1/2 cup
Egg  1
Egg Yolk  1
Vanilla Extract  2 tsp
Chocolate Chunks  1 cup
Flour  2 cups+2 tbsp   
Baking Soda  1/2 tsp 

Method: 
Preheat the oven to 165 degrees.
Line two cookie trays with parchment paper. 
Whisk the flour,baking soda and salt together in a medium bowl, set aside.
Melt the butter either on a stove-top or microwave it.
Transfer the melted butter in the mixing bowl and mix the butter and sugars either by hand or with an electric beater until thoroughly blended.
Beat in the egg, yolk and vanilla essence until combined.
Add the dry ingredients while beating a low speed keeps it from flying out of the bowl.
Stir in the chocolate chunks.
Cover the bowl with a cling film and chill the dough in the refrigerator for atleast an hour before continuing.
Scoop the dough onto the lined cookie tray, leaving plenty of room for spreading.
Bake for 15 to 17 minutes or until the edges are lightly golden brown.
Pull the cookies from the oven while they are still slightly underbaked and let them set for 10 minutes on the hot baking sheet. The cookies will finish baking as they sit. Doing this ensures moist, chewy cookies.
After the cookies are cooled you can store it in an air-tight container. 

Enjoy :)
      

Eclairs

Hey Everyone,

I made eclairs like a week ago and my family totally loved them especially my sister she ate most of my bite-sized eclairs.

Eclairs are the ultimate thing to make. I first had eclairs in a wedding the small bite-sized ones. When I saw them on the platter the eclairs looked like they were hard but the moment I popped it in my mouth it felt like I have been put into Food Heaven I mean it literally.

Bursting the flavours of bittersweet chocolate and perfectly balanced with the sweetness of the cream filling.

Ahhh and the choux pastry was amazing they are just so soft, light weighted and melted in my mouth.

Then I decided why not make these at home it can't be that difficult.
So I got the recipe and I was good to go.

Eclairs may look very difficult and complicated to make but honestly you will make them easily even if your not a pro.

Eclairs consist of three main parts first comes the choux pastry which consists of (eggs, butter, water, flour). The second is the cream filling and third is the chocolate ganache topping.

They are absolutely divine and are perfect to impress your guests and make any meal special and definitely worth a try.

The ingredients are as follows:

FOR THE CHOUX PASTRY:

Butter 100 g

Water 1 cup

Salt     1/4 tsp

All-purpose flour  1 cup

Eggs   4

FOR THE FILLING:

Cream  300 ml

Icing Sugar  1 cup sifted

Vanilla Essence 1 tbsp

FOR THE CHOCOLATE GANACHE:

Dark chocolate  60 g

Butter 2 tbsp

METHOD:

FOR THE CHOUX PASTRY:

Preheat the oven at 200 degrees. 

In a medium saucepan, melt the butter in the water on the stove. When the butter completely melts let it come to a boil and the add the salt and flour and stir until a sticky ball is formed. Then take it off the heat and beat in the eggs one by one until a smooth thick batter is formed.

Transfer the batter into a piping bag and pipe out 4 inch fingers onto the prepared baking sheet.

And bake for 20-25 minutes or until  its goldens brown and bigger in size. They should be light in weight when you lift it and should have a hollow inside just like the image below.

Take it out of the oven and let it cool.

FOR THE FILLING:

Usually the filling for eclairs is a classic vanilla custard but instead I used whipped cream for the filling.

For the filling make sure your beater attachment, the bowl and the cream itself is really chilled or it won't be whipped properly.

So beat the chilled cream until it forms soft peaks then gradually start adding the sifted icing sugar and vanilla essence until it forms stiff peaks when the beater attachment is raised.

FOR THE CHOCOLATE GANACHE:

For the ganache melt the chocolate and butter together in a double boiler until they form a uniform mixture and has a shiny appearance. Set aside.

Note: Make sure you use really good quality dark chocolate or you won't get the same results.

ASSEMBLING:

Fill the piping bag with the cream filling. And make small hole at the back of the eclairs and insert the pastry bag in the hole and fill it with the filling or you can also split the eclairs vertically in half. Spread the filling between the halves and place the halves together. 

Repeat this method with all the eclairs and at the end drizzle the chocolate ganache on top of the eclairs.

Chill until its ready to serve!

Chocolate Chunk Cupcakes with Coffee Buttercream Icing

Hey Everyone,

I haven't been around for quite a long time but since I'm back I have a new recipe to share with you all.

Chocolate Chunk Cupcakes I made these cupcakes especially for my brother on his birthday and he totally loved these.

These cupcakes are really soft,moist and bursting with flavour. The original recipe was with a chocolate icing but I prefer it with the coffee flavoured buttercream because the cake has chocolate chunks already. These cupcakes are really very easy to make and you must give it a try its all worth it in the end.

Ingredients:

Butter                   200g

Castor Sugar        1 and 1/2 cup

Eggs                     3

Vanilla Essence     1 tbsp

Flour                    2 cups

Baking Powder    1 tsp

Chocolate chunks 1 cup

Milk                     6-7 tbsp or more if required

Method:

Preheat oven at 180 degree for 20 to 25 minutes.

Line your cupcake tray with cupcake liners.

Sift the flour and baking powder together in a bowl atleast three times to get a nice soft cake and set aside.

Beat butter and sugar together until it forms a pale,light and fluffy texture.

Add in the eggs one by one beating after each addition.

Add in the vanillla essence.

Now before folding in the dry ingredient put the chocolate chunks in the flour mixture.

And now fold in the dry ingredients in the butter mixture alternating with milk until all the dry ingredients are incorporated.

Spoon the mixture into the cupcake tray lined with cupcake liners and bake in the oven for 20-25 minutes, or until springy to touch and skewer inserted comes out clean.

Once the cupcakes are baked cool them on a wire rack and prepare the icing.

Ingredients for the Coffee Buttercream Icing:

Unsalted Butter  150g

Icing sugar          350g

Milk                   1 tbsp

Instant coffee      1-1/2 tbsp

Hot water           2 tbsp

Method:

Mix the coffee with the hot water until dissolved set aside.

In a large bowl beat the butter until fluffy then slowly and gradually add in half the icing sugar until smooth.

Then add in the coffee mixture and the rest of the icing sugar and milk and beat till its smooth and creamy to ice.

Now ice the icing on your cooled cupcakes.

And your yummy cupcakes are ready to serve!

Marble Cupcakes

I've baked Marble Cupcakes quite alot. And I must say these cupcake are very easy to make it starts with a basic plain cake batter. Marble Cupcakes are very rich and buttery and the best thing is you get two cakes in one (the white vanilla part and the other chocolate part). When you see the cake from the centre you'll find a beautiful marbling effect. Marble cupcakes make look complicated but trust me its the easiest of all.

Ingredients:

butter 200 g

castor sugar 1& 1/2 cup

eggs 3

vanilla essence 1 tsp

Flour 2 cups

Baking powder 1 tsp

cocoa powder 2 tbspn

milk 1/2 cup

salt a pinch

Method:

Preheat oven at 180 degrees and line the cupcake tray with paper cases.

In a bowl make a paste of cocoa powder along with 11/2 tbsp of milk until incorporated now keep it aside.

Using an electric mixer beat the butter and sugar until light,creamy and fluffy.

Then add the eggs one by one mixing well at each addition.

Sift the flour,baking powder and salt together.

Add the dry ingredients in the butter mixture alternating with the milk.

Now divide the mixture in two bowls

In one bowl of the batter add the cocoa and milk paste that you prepared until its mixed.

Spoon batters into the cupcake tray alternating with vanilla and chocolate batter but be careful don't fill the cupcake cases more then half Give it some space to rise.

To create marbling effect run a wooden skewer through the batters in a swirling motion but don't overmix or you'll lose the marble effect.

Bake in the oven for 15-20 minutes or until springy to touch and skewer inserted into one of the cakes comes out clean.

Set aside to cool on a wire-rack.

Chocolate Truffles

I made these a week ago and it was worth a try!
Truffles are the most divine and delicious candies. Delicate and pure, they melt in your mouth and leave you and your guest speechless! And they are easy and most simplest to make. But you have to make sure that you use Good high quality chocolate and cocoa.


Ingredients:
Dark chocolate 8.8 oz/250 g
Cream 165 ml/5.8 oz
Butter 1.2 oz
Water 2 tbsp
High quality cocoa powder 1 and a 1/2 cup


Method:
In a bowl take 2 tbsp water and add chopped chocolate and melt it in a double boiler till 8 minutes, it shouldn't be dull in colour. Add cream mix gently with heat on. Once mixed remove from heat and let it cool. Now add butter to ganache put the mixture back in double boiler. After few minutes remove from heat, put the ganache in a bowl and refrigerate it for 8 hours.
After 8 hours this mixture hardens. Using two spoons form even and round balls and roll them in cocoa powder. Refrigerate for another 1 hour.
ENJOY!

Moist Chocolate Cake

Hey everyone,

Have been busy these days with my studies but not to worry I have a new recipe of Chocolate Cake and this cake to absolutely the one to die for. I am not exaggerating I mean it. 

It is just heavenly absolutely light, soft and spongy.

When I sliced the cake it came out to be so soft, moist and fudgy. 
And the best part is when you pour the rich, creamy chocolate ganache on top and it runs in all directions. 

Yumm! :)

The final mixture of the cake before its kept in the oven is very thin and runny nothing to worry about and it takes plenty of time to bake my cake batter took fifty minutes the time varies depending on the different oven.


Ingredients:
flour 1-3/4 cup
baking powder 1-1/2 tsp 
eggs 2
Hot boiling water 1 cup
Oil  1/2 cup
Milk 1 cup
Cocoa Powder 3/4 cup
Salt   a pinch
Castor Sugar  2 cups
Baking Soda  1-1/2 tsp


Method:
Preheat oven to 180 degrees.
Stir together sugar, salt, flour, cocoa, baking powder and baking soda.
Add eggs, milk, oil and vanilla beat on high speed for two minutes.
Stir in boiling water. Don't worry the mixture will be runny.
Pour in prepared greased pans and bake for 45 minutes. (Personally it took my cake 50 minutes to bake)
when the skewer comes out clean and the cake is firm to touch the the cake is baked.


Icing:
I keep my icing quite simple so here are the ingredients:
Tetra pack cream    1/2 cup
cooking chocolate    50 g
Icing sugar sifted      1/4 cup


Combine chocolate and cream on a double boiler and let the chocolate melt and get incorporated in the cream. When done take out the bowl and let it cool.
Then add in the icing sugar.


When the cake is cooled slice it in the middle and sandwich the cake with the icing and cover the entire cake with it.....
Or
Just pour it on top! 

Its now ready to serve...

Donuts

Long time i have been busy with lots of stuff first I got over with exams and now half of my vacations went by just like this but any how i got admission at Agha Khan College where I always wanted to go. And from next week I'll be taking baking classes so really looking forward to that.

But I still have a recipe to share with you guys so here it is: 

Ingredients:

Milk                        1/2 cup

Yeast                       1 and a 1/2 tbsp

Butter                      1/3 cup

Castor sugar            3 tbsp

Egg                         1

Flour                       1 cup

Baking powder        1 tsp

Salt                          1/2 tsp

Method:

Mix yeast in warm milk and set aside for five minutes.

Beat the butter and sugar until pale then add the egg and baet for another 20 seconds.

Add in the flour, baking powder. salt and the yeast mixture and knead into a dough.

Keep it in a warm place for an hour till its double the size.

Then roll the dough in 1/4 inch thick and cut donuts by using 2 cookie cutters, large to cut the donut circle and small to cut the centre. Place donuts in a large tray, cover and let it sit for another 3o minutes.

Heat oil in a deep pan and fry the donuts until golden brown.Let them cool.

CHOCOLATE ICING:

Ingredients:

Cream                      2 tbsp

Cooking Chocolate   1 cup

Cocoa Powder         1 tbsp

 Melt the chocolate in the double boiler along with the cream.

When its melted stir in the cocoa powder and let it cool so that it comes to the right consistency to ice the donuts.

When cooled dip one sid of the donuts in the chocolate mixture, this will also set in a few minutes.

Now you donuts are ready to serve! 

Brownies

I am back with another recipe which i tried on my brother's birthday and he seriously loved these Brownies!

Ingredients:
cooking chocolate  100 g
butter                      70 g
eggs (beaten)          1
castor sugar             1/2 cup
cocoa powder         3 tbsp
flour                        1/2 cup
salt                          1/4 tsp
vanilla essence         1 tsp

Method:
Preheat oven at 180 d. Grease your baking tin with butter and dust with some flour.
Melt chocolate over a water bath (double boiler) along with the butter.
When your chocolate and butter has melted completely. Take it off the heat let it cool a little bit then add the sugar and beat it well until sugar has dissolved then beat in the egg. After that mix in the vanilla essence for about 20 s then fold in the dry ingredients i.e (flour, salt, cocoa powder). Then pour the batter into the prepared baking tin. Let it bake for about 20 m or until a skewer inserted in the centre comes out clean. This means your brownie is done. You can bake this too in the stone oven (described in my previous post)
This is a must try recipe. It is heavenly and very fudgy.

CHOCOLATE CUPCAKES

4½oz plain flour

1oz cocoa powder

1½ tsp baking powder

5oz castor sugar

2oz butter, softened at room temperature

1 egg

8 tbsp milk

For the chocolate icing

1oz icing sugar

1 tbsp cocoa powder

Method: 

Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.

Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.

Whisk in the egg and milk until the mixture is thick and smooth.

Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.

For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.

Set aside for 20 minutes to allow the icing to harden.