Tuesday, January 24, 2017

Almond Brownies

It's almost the end of the month but since this is my first post here this year,let me wish all of you a very happy and prosperous New Year,may this year be full of love and happiness for all of you:)As always,I had made a resolution in my mind to post here at least once in a week,you can see that the resolution has been broken even before I could start trying.No excuses there and I've decided to take it as it comes.

So what's a new year post without some sweet,right?These brownies are just the right ones for a wonderful beginning.As regular readers would know,I love brownies.I can say no to anything,even a Chocolate Truffle cake(which is my favorite'est)but not a brownie.A warm slice of brownie with some ice-cream on the side and topped with chocolate sauce,is my idea of Nirvana.
I have quite a few brownie recipes here and this one would top the list of being my favorite(at least for the time being;)Rich and nutty and full of flavor,these are just perfect!

Eggless Chocolate Brownies
Cream Cheese Swirl Brownies
Double Chocolate Brownies
Salted Fudge Brownies
Fudgy Nutella Brownies
Dulce de Leche Brownies

Almond Brownies
Recipe source - Fondbites BakeAlong 

Ingredients

Unsalted butter – 118 gms
Dark chocolate – 135 gms
Eggs – 2 large / 100 gms
Brown sugar – 95 gms
Brown sugar – 95 gms, powdered
Dairy cream – 68 gms
All-purpose flour – 75 gms
Almond meal – 68 gms
Slivered almonds – 1/2 cup, toasted

Method

Pre-heat oven to 180 degree C. Butter and flour a non stick brownie pan. If using a regular cake pan, line them with aluminum foil and butter the foil.
Add Butter and dark chocolate in a heavy bottomed saucepan.
Heat the saucepan on medium flame and keep stirring until the butter and chocolate are melted completely. Set aside
Add eggs, brown sugar and powdered brown sugar in the bowl of your electric beater.
Beat on medium high speed for 5 minutes until the mixture becomes pale and thick. Falls back with ribbon consistency and gets frothy.
Pour the butter-chocolate mixture slowly and gently, into the eggs mixture as the beater keeps running on slow speed. Beat for 1 minute until the mixture gets fully incorporated.
Add the cream into the bowl and beat again for few seconds on medium speed until the cream gets incorporated.
Add all-purpose flour, almond meal and the slivered almonds into the bowl and beat on slow speed just until incorporated. Do not over beat.
Pour the batter in the prepared pans. Top them with some of the slivered almonds. Tap gently to release any major air pockets.
Bake in pre-heated oven for 20 to 25 minutes until the brownies are springy back to the touch and a tooth pick inserted into the center comes out clean.
Try changing the almond meal to any nut meal of choice. You will have some of the best brownies for life.

Step by step Pictorial

Pre-heat oven to 180 degree C. Butter and flour a non stick brownie pan. If using a regular cake pan, line them with aluminum foil and butter the foil.
Add Butter and dark chocolate in a heavy bottomed saucepan.
Heat the saucepan on medium flame and keep stirring until the butter and chocolate are melted completely. Set aside
Add eggs, brown sugar and powdered brown sugar in the bowl of your electric beater.
Beat on medium high speed for 5 minutes until the mixture becomes pale and thick. Falls back with ribbon consistency and gets frothy.
Pour the butter-chocolate mixture slowly and gently, into the eggs mixture as the beater keeps running on slow speed. Beat for 1 minute until the mixture gets fully incorporated.
Add the cream into the bowl and beat again for few seconds on medium speed until the cream gets incorporated.
Add all-purpose flour, almond meal and the slivered almonds into the bowl and beat on slow speed just until incorporated. Do not over beat.
Pour the batter in the prepared pan. Top them with some of the slivered almonds. Tap gently to release any major air pockets.
Bake in pre-heated oven for 20 to 25 minutes until the brownies are springy back to the touch and a tooth pick inserted into the center comes out clean.

Try changing the almond meal to any nut meal of choice. You will have some of the best brownies for life.

Once again and heartfelt thanks to all of you for your continuous support and encouragement.Wishing all of you a very Happy New Year :)

Friday, December 30, 2016

Eggless Tutti Frutti Cookies | Karachi Biscuits

I had planned to blog this recipe well before Christmas because well,it is festive and quite apt for gifting.Now no excuses as Christmas came and went,but at least I can post this for New Years!!So how's your planning going on for the New Year party?Well,if you ask me,our plan is a good dinner at home,movie and cake cutting at 12.Oh,we are quite boring that way :)

So this recipe today,I made it first while we were visiting a new born and I had to whip up something quick for the family.The cookies were a hit and I was asked from where I brought it.If that isn't compliment enough,I don't know what is.It is a very simple recipe but requires a bit of time to chill so that you get perfectly shaped cookies.
Moving on to the recipe.

Eggless Tutti Frutti Cookies | Karachi Biscuits
Recipe source - DesiTadka

Ingredients

All purpose flour/Maida - 1 1/2 cups
Custard powder - 1/2 cup{I used Vanilla flavored}
Baking powder - 1 tsp
Tutti Frutti - 1/2 cup
Chopped Cashewnuts - 1/4 cup
Butter - 1/2 cup,softened
Powdered sugar - 1 cup
Pineapple essence - 1/2 tbsp
Milk - 3 tbsp

Method

Sift together flour,custard powder and baking powder well.
Mix in tutti frutti and chopped cashews and keep aside.
Cream together butter and sugar till pale and fluffy.Mix in the essence and milk and give a good stir.
Slowly start adding the flour mix till you get a smooth dough.Add a tsp or so of milk if you feel the dough is not coming together.
Divide the dough into two.Roll the dough into logs,cling wrap and refrigerate for at least 3 hours.
Preheat oven to 160C and lightly grease your cookie tray.
Remove the cling wrap and using a sharp knife cut out about 1/4' slices.
Arrange them on the cookie tray and bake for about 15-20 minutes or until the cookies turn slightly golden on the sides.
Cool on a wire rack and store in an airtight container once it cools down completely.

Step by Step Pictorial

Sift together flour,custard powder and baking powder well.
Mix in tutti frutti and chopped cashews and keep aside.
Cream together butter and sugar till pale and fluffy.Mix in the essence and milk and give a good stir.
Slowly start adding the flour mix till you get a smooth dough.Add a tsp or so of milk if you feel the dough is not coming together.
Divide the dough into two.Roll the dough into logs,cling wrap and refrigerate for at least 3 hours.
Preheat oven to 160C and lightly grease your cookie tray.
Remove the cling wrap and using a sharp knife cut out about 1/4' slices.
Arrange them on the cookie tray and bake for about 15-20 minutes or until the cookies turn slightly golden on the sides.
Cool on a wire rack and store in an airtight container once it cools down completely.
Wishing all of you a very Happy New Year!!

Wednesday, December 7, 2016

Cheesy Chutney Pull-apart Rolls

Pull-apart rolls took the blogosphere by storm a while ago.I remember,Suhaina posted it and soon after so many bloggers,including me,tried it with a roaring success.Those rolls are so popular in my home that I've tried it with so many different variations(fillings mainly).Whenever I chance upon a pull-apart bread recipe,I immediately take note and this one was one such recipe.
Though I've tried many a bread recipes by now,baking bread still makes me nervous and anxious which ends in happiness when I smell the bread baking in the oven.

The dough is an enriched one,with the addition of milk and butter and the resultant rolls are super soft and melt in the mouth.The original recipe called for a spiced cheese spread and since the one I had was plain I had this idea of adding my Mint chutney to it and hence the name cheesy chutney pull-apart rolls.This tasted almost like my mint chutney sandwiches but these were definitely tastier.

Also check out



Cheesy Chutney Pull-apart Rolls
Recipe courtesy - Gayathri

Ingredients

All Purpose flour/Maida - 2 1/2 cups

Salt - 1 tsp
Instant Yeast - 1 1/4 tsp
Sugar - 1/4 cup
Milk- 1 cup
Butter - 1/3 cup
Cheese spread - 1/4 cup
Mint chutney - 1/4 cup

Method


Heat milk and butter until butter melts.Set it aside until it comes to luke warm.

In a bowl mix together flour, salt, sugar and yeast.
Add the luke warm milk and mix to form a sticky dough.
Transfer to the counter and knead for 10 minutes until it becomes soft,smooth and less sticky.
Use a bench scraper to handle the dough,do not add too much flour.
Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.
Mix together the cheese spread and chutney and spread it out evenly.Roll it into a log.
Slice into 14 – 15 equal pieces.
Arrange them in a greased 10″ tin or a baking tray.I used two 7' round tins.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 – 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.

Step by Step Recipe

Heat milk and butter until butter melts.Set it aside until it comes to luke warm.
In a bowl mix together flour, salt, sugar and yeast.
Add the luke warm milk and mix to form a sticky dough.
Transfer to the counter and knead for 10 minutes until it becomes soft,smooth and less sticky.
Use a bench scraper to handle the dough,do not add too much flour.
Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.
Mix together the cheese spread and chutney and spread it out evenly.Roll it into a log.
Slice into 14 – 15 equal pieces.
Arrange them in a greased 10″ tin or a baking tray.I used two 7' round tins.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 – 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.

P.S- As I was writing the post,I realized that I had missed to add one main ingredient ie Sugar,was wondering how I missed it.But the rolls were delicious and the texture was also spot on :) so no complaints!
Related Posts Plugin for WordPress, Blogger...
 
Pin It button on image hover