Cake mix cookies

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Here I made Cake mix cookies using Chocolate cake mix. They are super easy to make  yet really delicious. This is a simple recipe which has minimal ingredients and takes less than 10 minutes to bake. I used Homemade Chocolate Cake mix but store bought cake mix works perfect.

Made these delicious cookies for my nieces and they loved them. Sending this recipe to our blogging marathon #107, week 2, day 1 for Kid’s Delight event hosted by Srividhya.

Preparation Time : 5 minutes

Bake Time : 8-10 minutes

Makes : 24

Ingredients:

Homemade Chocolate Cake Mix : 1 recipe

Eggs : 2

Vegetable oil : 1/2 cup

Chocolate chips : 1 cup

Method:

Preheat the oven to 350 degrees F.

In a bowl, add cake mix, eggs, oil and mix well. The dough is hard.

Make 24 equal sized balls and bake them for 8-10 minutes until the edges are crisp. You can just drop heaping spoonfuls of dough and press it with a spoon too.

Cool the cookies on a wire rack and store them in an airtight container.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Chocolate Cake Mix

I love making cakes from scratch because I know there are no preservatives added and also I can adjust the ingredients to our taste. Sometimes, I feel like the a ready to go cake mix helps with the baking a cake or cookies as it cuts down on time.

Also, it’s a great gift giving idea with instructions on adding the wet ingredients. Friends always loved it when I can gave them homemade cake mixes.

I’m giving the wet ingredients to make the cake as well. To make a cake, blend all the wet ingredients really well until combined and add the cake mix. mix until just combined. Pour the batter in cake pans and bake at 350 degrees F for 30 minutes.

Preparation Time : 5 minutes

Mixing time : 5 minutes

Makes : Two 8-inch round cakes

Ingredients:

Dry Ingredients:

All purpose flour : 1 3/4 cup

Sugar : 2 cups

Unsweetened Cocoa powder : 3/4 cup

Baking Powder : 1 1/2 teaspoons

Baking Soda: 1 1/2 teaspoons

Salt : 1 teaspoon

Wet Ingredients:

Milk : 1 cup at room temperature

Eggs : 2 large at room temperature

Vegetable oil : 1/2 cup

Vanilla extract : 2 teaspoons

Coffee : 1 cup

Method:

Sift all the dry ingredients into a medium bowl and whisk until combined.

Use immediately or store in a airtight container for Upto a month.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Buttermilk red velvet cake

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Adding Buttermilk in this red velvet cake makes the cake really light and fluffy. I made red velvet cakes using different recipes but this one is definitely the winner. Kids and their friends loved it too.

Made this cake for my son and his friends to munch on during exam time. Sending this recipe to our Bake-A-Thon 2019.

Preparation Time : 10 minutes

Bake Time : 30 minutes

Makes : 13×9 cake

Recipe source: Joy of cooking

Ingredients:

Cake Flour : 2 1/3 cups

(All purpose flour 2 cups + 1 tablespoon and Corn Starch 4 tablespoons)

Baking Powder :  1 1/2 teaspoons

Baking soda : 1/2

Salt : 1/4 teaspoon

Unsalted butter : 3/4 cup

Sugar : 1 1/3 cup

Eggs : 3 large

Vanilla: 1 teaspoon

Buttermilk : 1 cup

Unsweetened cocoa powder : 1 tablespoon

Red food colouring : 2 tablespoons

Method:

Preheat the oven to 350 degrees F.

Whisk together cake flour, baking powder, baking soda and salt in a medium sized bowl and keep aside.

In a large bowl, beat the butter till creamy. Add sugar and beat till light and fluffy. It takes about 5 minutes.

Add one egg at a time and beat till blended. Add vanilla and and beat.

Add the dry ingredient mixture in 3 parts beating on low speed.

Add 1/2 of the buttermilk, cocoa powder and red food colour and beat until blended. Add rest of the buttermilk and blend well.

Grease a 13×9 cake pan and pour the batter in, place it in the oven and bake for 30 minutes or until a toothpick comes out clean from the middle of the cake.

Take it out of the oven, let it cool before cutting the cake.

 

 
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Cornflake Christmas Wreaths

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Cornflake Christmas Wreaths takes the centre when it comes to Holiday cookie trays. I first tasted them when a colleague made a cookie tray for us at work. I loved the way these wreaths looked and the taste of them. They were so festive and apt for the season. She used regular cornflakes but I used the honey ones which added more flavour to the wreaths.

Made these Cornflake Christmas Wreaths as part of our Blogging Marathon #107, week 1 day 3 under Christmas Goodies theme.

Preparation Time : 5 minutes

Cook Time : 10 minutes

Makes : 8 wreaths

Ingredients:

Butter : 4 tablespoons

Marshmallows : 140gms pack

Green food colouring : 1/2 teaspoon

Cornflake cereal (honey flavour) : 3 cups

Red M&M’s : 16

Method:

Melt butter in a saucepan and add the marshmallows. Stir until they are melted.

Add the food colour and stir to combine.

Add the cereal and stir to combine. Turn off the stove.

While the mixture is hot, on a sheet lined with parchment paper, drop 1/4 cup of the cornflake mixture. Use your fingers to form the wreaths.

Quickly add 2 m&m’s on each wreath and let it cool and store them in a air tight container.

 

 

 

 

 

 

 

 

 

 

 

 

Savoury Muffins

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Savoury Muffins are healthy muffins with loads of vegetables, mushrooms and cheese. These muffins can be made with any of your favourite vegetables and works well for lunch boxes or even for breakfast.

Made these delicious muffins as part of our Bake-A-Thon 2019.

Preparation Time : 10 minutes

Bake Time : 20 minutes

Makes : 12 muffins

Ingredients:

Self rising flour : 2 cups

Cheddar cheese : 3/4 cup

Capsicum : 1 deseeded and chopped finely

Carrot : 1 large grated

Mushrooms : 1/2 cup finely chopped

Butter : 2/3 cups melted

Milk : 1 cup

Egg : 1 large

Cilantro or Parsley : 1 tablespoon chopped

Ground black pepper : 1 teaspoon

Salt to taste

Method:

Preheat the oven to 180 degrees C. Line the muffin tray with paper cups.

In a medium sized bowl, add flour, cheese, capsicum, mushrooms, carrot and whisk together.

In another bowl, add egg, milk, butter and mix well.

Pour the wet ingredients over the dry ingredients and mix until just combined.

Pour the batter into the muffin tray and bake for 20 minutes or until a toothpick comes out clean.

Let them rest for 5 minutes before serving.

 

 
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Chocolate dipped Oreos

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Oreos are dipped in white chocolate and decorated with some peppermint to bring the Christmas Spirit. It’s super easy to make and are great for Christmas parties and gift giving too.

Melting chocolate properly does the trick to get these Oreos perfect. My little one helped me with decorating and loved the taste.

Made these as part of our Blogging Marathon #107, week 1 day 2 under Christmas Goodies Category.

Preparation Time : 5 minutes

Cook Time : 10 minutes

Rest time : 30 minutes

Serves : 2-3

Ingredients:

Oreos : 12

White chocolate : 200 grams

Butter : 3 tablespoons

Peppermint or candy canes to decorate

Method:

Put a parchment paper on the cooling rack and have the Oreos and peppermint ready next to the stove.

Melt butter and chocolate in a double boiler. Once you get a nice a soft texture, using a fork, dip one Oreo at a time and make sure the chocolate is coated completely.

Place the Oreo on the cooling rack and decorate it immediately. Continue the same process with rest of the Oreos.

Once the chocolate is cool, refrigerate them for 30 minutes for the chocolate to harden and set.

These can be made ahead of a party and stays fresh for upto two weeks if there are any leftover.

 

 

Nutella Chocolate cake

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Chocolate cake is a kids favourite and adding Nutella to it makes it delicious. This Nutella chocolate cake is super rich, moist and fudgy where as the frosting is thick and creamy.

I made this cake for my son’s birthday as he is a chocoholic. He loved this Nutella Chocolate cake compared to the other chocolate cakes. My little one is just in love with the cake and the icing.

It’s a fairly easy recipe but make sure to use good quality baking chocolate. Make sure eggs and butter are at room temperature. I added instant espresso powder and it does add a lot of flavour to the cake.

Sending this recipe to our Bake-a-thon 2019.

Preparation Time: 30 minutes

Bake Time : 45 minutes

Makes : 2 (8 inch round cakes) or 1 (10 inch round cake and 12 cup cakes)

Ingredients:

For Cake:

Light Brown Sugar : 2 1/2 cups

Baking chocolate: 2/3 cups chopped

Unsalted butter : 2 sticks/ 1 cup softened

Unsweetened cocoa powder : 1/3 cup

Nutella: 1/2 cup

Instant expresso powder : 2 teaspoons

Baking soda : 1 teaspoon

Water : 2 cups

Eggs : 4 large at room temperature

All purpose flour : 3 cups

Salt : 1/4 teaspoon

For Buttercream:

Unsalted butter : 4 sticks/2 cups softened

Powdered sugar : 4 cups sifted

Un sweetened cocoa powder : 1 cup sifted

Nutella : 1 cup

Salt : 1/2 teaspoon

Method:

For Cake:

In a large saucepan, stir together sugar, chocolate, butter, cocoa powder, Nutella, expresso powder, baking soda and water.

Keep it On medium heat for 3 minutes until sugar dissolves. Increase the heat to high and bring the mixture to a boil. Stir well and remove it from heat.

Pour the mixture into a large heatproof bowl and keep aside for 20-25 minutes to cool.

Preheat the oven to 350 degrees Fahrenheit.

Once the mixture is cool, stir in the eggs one at a time. Stir in the flour and salt without over mixing.

Grease the baking pans and bake the cake for 40-45 minutes. if making cup cakes, bake for 20 minutes or until a toothpick comes out clean.

Let it cool before icing.

For Buttercream:

In a medium bowl, blend sugar and butter together on low speed until well blended and on high speed for 3 minutes.

Add the cocoa powder, Nutella, salt and blend well.

 

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Chocolate Brownie Cookies

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These Chocolate Brownie Cookies are simply the goodness of fudge brownie in a cookie. My kids love brownies but eat them only if they are hot and just out of the oven. Brownie with milk is not an option for them because of the shape so had to tried these as a cookie and it became an instant hit.

Chocolate Brownie is a simple to make recipe, only thing you need to do is to have all you ingredients layed out as it makes preparing the dough faster. One trick to getting perfect cookies in Indian weather is to refrigerate the cookie dough before baking. Otherwise they’ll come out flat even though they taste delicious. I already posted a cookie recipe which is more on the crunchy side Brownie Cookies.

Made these cookies as part of our Blogging Marathon #107, week 1 day 1 under category Christmas Goodies.

Preparation Time : 15 minutes

Bake Time : 12 minutes per batch

Makes : 24 cookies

Ingredients:

All purpose Flour : 2 cups

Unsweetened Cocoa Powder : 1/2 cup

Baking powder : 2 teaspoons

Ground sea salt : 1/2 teaspoon

Brown Sugar : 1 1/2 cups

White sugar : 1 cup

Eggs : 4 large

Milk or dark chocolate : 2 cups chopped (I used Milk chocolate)

Unsalted butter : 1 cup

Method:

In a medium bowl, whisk together the flour, cocoa powder, baking powder and sea salt.

In a medium sauce pan, add the butter and melt it on medium flame. Once the butter is melted, add the chopped chocolate and mix until the chocolate is melted and well blended with butter.

In a large mixing bowl, add the sugars and eggs and blend on high speed until the mixture is foamy. It takes about 4 minutes.

add the chocolate mixture to the eggs and fold in until everything is combined.

Add the dry ingredient mixture and fold in just to combine. Don’t overmix.

Place the dough in the refregirator for 30 minutes.

Pre heat the oven to 350 degrees F.

Line the cookie sheets with parchment paper and scoop the dough onto the sheet with a 2 inch gap.

Bake for 12 minutes and transfer the cookies to the cooling rack to cool for 15 minutes.

Serve warm or store in a air tight contained and enjoy for 5-7 days.

 

 

 

 

 

 

 

 

 

New york Cheesecake

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This New York Cheesecake is the best cheesecake I’ve ever had. In US, cheesecake from cheesecake was our favourite but one we moved to India, I didn’t find one that’s cheesy and creamy. All of them had a sour and over powering cheese flavour. I decided to look out for recipes and bake a cheesecake myself and I found a perfect recipe posted by the master baker Dorie Greenspan.

I had to make some modifications to the ingredients list as I wanted the ingredients to be easily available rather than looking for them in specialised stores.

The cheesecake turned out to be perfect and got so many compliments from friends and family saying that this is the best cheesecake they’ve ever tasted. The best compliment came from my hubby saying this tasted better than the Cheesecake Factory cheesecake. Mission accomplished 🙂

Sending this recipe to our Bake-a-thon 2019.

Preparation Time: 15 minutes

Cook Time : 1 1/2 hours

Chilling time : 4+ hours

Makes : 10″ cheesecake

Ingredients :

For the crust :

Marie gold biscuits or graham crackers : 250 grams

Sugar :2 tablespoons

Salt : a pinch

Unsalted Butter : 4 tablespoons

For the filling :

Cream cheese : 900 grams at room temperature

Granulated sugar : 1 1/3 cups

Salt : 1/8 teaspoon

Vanilla extract : 2 teaspoons

Eggs : 4 large

Greek yogurt or hung curd : 2/3 cups

Heavy whipping cream : 2/3 cups

Method :

Pulse the marie biscuits in a blender by adding sugar, salt and butter. The crumbs should be a little coarse. Don’t make fine powder.

Pre heat the oven to 350 degrees F.

Pour the crumbs in a 10″ springform pan and gently press down the using your fingers until the crumbs form an even layer. You can use a small bowl to press it down to make it smooth.

Place the pan in the oven and bake for 10 minutes, remove from the oven and let it cool.

Once the pan is cool, take 3 large aluminium foils and wrap it around the pan pressing it against the pan. Keep it aside.

In a large bowl, add the cream cheese by cutting it into chunks if needed and beat it on medium speed for 4 minutes until the cheese is smooth, soft and creamy. Add sugar and beat for another 4 minutes.

Add salt, vanilla and mix well. Add the eggs one at a time beating for one minute after each addition.

Add greek yogurt or hung curd and beat till everything is mixed well.

Add the whipping cream and beat until incorporated.

Preheat the oven to 325 degrees F/ 160 degrees C.

Prepare 2 quarts of boiling water and pour it in a roasting pan or if you don’t have one, you can use a 13X9 baking pan.

Pour the filling into the springform pan, smooth the top, place the pan in the roasting pan or on top of the baking pan and place it in the oven on the lower rack.

Bake the cheesecake for 1 1/2 hours.

Turn off the oven and crack open the oven door 1 inch and let the cake cool in the oven for 1 hour.

Cover the top of the cheesecake with foil without touching the cake and place it in the refrigerator for a minimum of 4 hours.

Serve the chilled cheesecake with some Strawberry Sauce or any compote of your choice. 

 

 

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Marinara Sauce

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Marinara sauce is a simple to make sauce that is perfect for pastas or other Italian dishes calling for it like meatballs.

Homemade made sauce gives a nice and fresh flavour to any dish as it cooked with  the herbs and fresh tomatoes.

Preparation time: 10 minutes

Cook Time : 25 minutes

Servings : 8

Ingredients :

Olive oil : 3 tablespoons

Onion : 1 large finely chopped

Carrot : 1/3 cup shredded

Garlic cloves : 3 minced

Fresh basil : 1/4 cup chopped

Dried Oregano : 1 teaspoon

Salt to taste

Pepper : 1/2 teaspoon

Tomatoes : 6 cups blanched and crushed

Tomato paste : 2 tablespoons

Sugar :  1 teaspoon

Water : 1/2 cup

Method :

In a large saucepan, heat olive oil and add onions, carrot and garlic. Stir and cook for 5 minutes until they are soft.

Add the remaining ingredients, stir well and cook for 20 minutes on low flame uncovered. While mashing up the tomatoes for a thicker consistency.

Turn off the stove and serve over pasta or any recipe of your choice. Refrigerate in an air tight container for upto 10 days.