Whole wheat chocolate chip cookies- adapted from New York Times chocochip cookies

Ingredients:

Whole wheat flour-1 1/2 cup

Baking soda-3/4 tsp

Baking powder-3/4 tsp

Salt-1/2 tsp

Butter-1 1/2 sticks - 3/4 cup

Brown/cane sugar-1 1/4 cup

Eggs-1

Vanilla extract-1 tsp

Chocolate chips- 1 1/2 cups

How to bake:

1. Sieve all the dry ingredients together.

2. Cream butter and sugar till creamy.

3. Add in eggs and mix well.

4. Add in vanilla extract and mix.

5. Now add in the sieved dry ingredients and mix well. Now this becomes a soft dough.

6. Add in chocolate chips and mix it with a spatula.

7. Store this dough in a airtight container in refrigerator for 36 hours.

8. While before starting baking keep the dough outside for 20 minutes.

9. Preheat the oven @350F/180C.

10. Scoop the dough in a cookie scoop and place it in a parchment paper lined cookie sheet in distances. The dough will expand into a big circle and so keep the scoop so that it doesn’t touch each other.

11. Bake in the preheated oven for 15-17 minutes.

12. Remove from the oven and keep it in tray for 5 minutes and then keep it in a wire rack for further cooling.

13. Keep the next batch of cookies the same way and bake remaining dough.

14. Store it in a airtight container after all the cookies are cool.

Baking spray with wheat flour-Homemade

Whenever we need to bake cakes, we need to coat the tin with butter and add flour, dust it and remove excess flour. It's a big process and to reduce the time i searched for a baking spray.

Baking spray that is available in stores is expensive. And when I searched for the recipe, i got an amazing one from iambaker. That recipe uses all purpose flour and shortening. Now I have replaced with whole wheat flour and butter. I got the same result as of all purpose flour. I am using this spray in all my baking now.

Ingredients needed:

Coconut Oil/Sunflower oil - 1/2 cup

Unsalted butter - 1/2 cup

Whole wheat flour - 1/2 cup

How to make it:

1. If coconut oil is frozen, melt it in microwave for 1 min and measure the required quantity.

2. Let butter be in room temperature.

3. In a mixing bowl, add oil, butter and whole wheat flour.

4. Using hand mixer, mix it such that no lumps are formed and the consistency is smooth.

5. Transfer into an airtight container and refrigerate it.

Can be used as a grease for cakes, cupcakes when you don’t need paper for lining them. Don't grease for bread tins.

Note:

* You can use it to grease your tin by taking directly from the fridge. No need to cool to room temperature.
* If using coconut oil, you don't need to freeze it. Coconut oil will be frozen if it is kept in fridge.
* If you use sunflower oil, oil will be settled down if you don't use for a long time. At that time use a spoon to mix it in the container and then grease your tin.
* Can be stored for nearly 1 year.
* If you are baking occasionally, then take lesser quantity ingredients such that all measurements are equal.

How to make buttermilk at home

If a recipe asks for buttermilk in baking, it is easy to prepare at home.

What I need:

Milk-1 cup

Lemon juice/Vinegar-1 tsp

Makes - 1 cup

How to prepare:

To room temperature boiled milk just add lemon juice and stir. Rest it for 10 minutes. You will see curdles of milk. That's it. Done. You can straight away use them which calls for buttermilk in baking recipes. 

Butter Biscuits - Perfect buttery aroma in your kitchen - for Blog Hop

This is my first entry to blog hop Wednesdays started by Radhika of Tickling Palates. It is a wonderful concept so that we can get introduced to new friends in this blogosphere, cook from their blogs. In return they visit your blog and try out your recipes too.


My first friend in this blogosphere was Hyma of Flavors and me.  She has a simple but wonderful space in her blog. I have bookmarked some of her recipes too. I proposed to bake her Butter Biscuits, as till now I didn't baked any biscuits or cookies. Wooow, the biscuits were very buttery aromatic in my kitchen.

If you are interested in  joining  Blog Hop Wednesdays here is how it works:

"The plot behind this attempt is to form groups and make pairs with a blogger who will be your partner for that particular week. This happens every alternate Wednesdays. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The alternate week you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

Recipe is here.

I halved the recipe.

Ingredients:

  

Maida - 1 cup

Sugar - 1/2 cup - powdered

Butter - 85 gms

Salt - a pinch

Nutmeg powder - a pinch

Cardamom Powder - a pinch

Almonds for topping

Preparation:

1. Soak the almonds in warm water for 10 min. Peel the skin and halve them.

2. Sieve the flour, nutmeg powder, cardamom powder and salt. 

3. Beat the sugar and butter until it is light and creamy.

4. Add the flour. Mix slowly until they combine into a soft dough.

5. Make big balls of the dough and roll then on a floured board to desired thickness. If u roll it too thin, it would become very crispy.

6. Use cutters to cut them into desired shapes and place them on the greased cookie sheet.

7. Place the almonds on each biscuit.

8. Bake them at 180 deg C on the top rack for 12 min.

9. When the sides and corners start browning, remove them from oven and let them cool before removing from tray.

I want to try this again in wheat flour. 

Linking this to Blog Hop Wednesdays at Tickling Palates.