Category: Cakes & Bakes

Cheesy Baked Pasta

Come Summers and I hate spending hours in the kitchen! I look forward to making quick meals and getting done as soon as possible😜

My Lemon Rice is one such….even Tehri is another option if you are looking for ‘desi’ one-pot meals. Or simply go Asian with some easy Fried Rice and pair it with my spicy Schezwan Sauce!!

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

But coming to today’s post…I had made our absolute favourite last weekend! Cheesy Baked Pasta….white bechamèl (white) sauce and loads of veggies…and cheese obviously!! 😉 Although my hubby is wary of indulging in cheese or too much of calorie loaded meals, this he gobbles up without any complaints!😘

I’d been wanting to share this for the longest time but never did I ever make it for lunch so couldn’t click decent pics…and besides, I usually eyeball the ingredients when I make this, (which is very often) so that make things even more difficult to pen down! That’s why, this time around I used measuring cups and spoons for every ingredient 🤓🤓 and trust me, it took me longer than it usually takes to get this ready…😜😜😂

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

I simply love this pasta..it’s gooey, oozing with cheese and is huge on flavours! What’s not to like?! And pair this with my Tropical Iced Tea and you have yourself and really fancy brunch😀

Let’s get going then,

Yield: serves 2

Equipment: a baking dish, measuring cups/ spoons, cooling rack, a heavy bottomed non-stick pan, a wired whisk.

Ingredients:

2 cups cooked pasta (I used Penne, they should be al-dentè)

1/2 cup each of chopped green & red bell pepper

1/2 cup sweet corn kernels

2-3 pods grated garlic

salt & pepper to taste

3 tbsp butter

1 tsp Italian seasonings

1/2 tsp red chilli flakes

4 tbsp APF (Maida)

1 to 11/2 cup milk at room temperature

1 tbsp cream (optional)

1/2 cup grated mozzarella cheese

2-3 tbsp bread crumbs

Method:

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Melt butter in the pan, add APF. Sauté for 2-3 mins. Then add the milk and whisk the flour with the milk constantly until they combine into a smooth paste. If it looks too thick, add some more milk (about 3-4 tbsp). Add grated garlic along with cream and mix well. Season with salt, pepper, Italian seasoning & red chilli flakes.

Next, add the veggies (you can use broccoli, mushrooms, baby spinach, zucchini, olives, fresh basil leaves, etc as well). Mix well and cook for 2-3 mins. Then, add the cooked and drained pasta. Stir carefully, cover and cook for 2 mins on low flame. Turn off the heat.

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Preheat the oven at 180’C.

Pour the cooked pasta with the sauce and veggies into a baking dish. Sprinkle the grated mozzarella on top of the pasta evenly. Top it with bread crumbs too (it gives an au gratin like texture). Bake this at 180’C for 10-15 mins or until the cheese bubbles and the top looks nice & golden brown. Take it out of the oven and cool it for a few mins on the cooling rack. Serve it piping hot 😁

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

This is such a comfort meal…and takes hardly any time to get done!

Tip: If you have leftovers, let them remain in the baking dish. Cover it with a foil and keep it in the refrigerator. Just heat it in the microwave the next day for about 2-3 mins. It will be as good as fresh 👍🏼

Love,

Shreya💓

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam!! What’s not to love? It’s free of any preservatives, no pectin or added colors….it’s a win-win recipe all the way through. 

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Look at the glossy texture of this 3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam 😍 So very luscious! It’s better than the store bought jams. The flavors are so fresh and fruity with hint of tang. I like this slightly chunky so did not mash the fruits too much, it’s completely up to you. I highly recommend that you make this once at least while we are still getting loads of fresh strawberries all around us.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

I had made a batch a few years ago and had long forgotten all about it until I found a really nice recipe just last week! I was excited and wanted to give it go…and it has turned out just perfect! The best part is that my hubby…who loves his Strawberry Jam/ Preserve, approved this with a big smile! Happy Dance!!! 💃🏻💃🏻🤗 It tasted fabulous with some bread…or go crazy making so many more desserts using this!

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Let’s get going with the recipe.

Wash the strawberries, pat them dry.
Then hull them using a paring knife (a regular knife will also do).
Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
This will macerate the strawberries well (help in releasing the juices).

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After 4-5 hours, that’s how they should look.
Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.

Using a potato masher, mash the strawberries well and continue to stir.
Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.

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Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours, 25 minutes

Yield: 250 gms approximately

3 Ingredient Strawberry Jam is so easy to make and comes together in a flash, it needs no pectin. Enjoy this with some bread or top your favorite muffin with some jam!

Ingredients

  • 400 gms fresh strawberry
  • 1 cup sugar
  • 1 tsp lemon juice

Instructions

  1. Wash the strawberries, pat them dry.
  2. Then hull them using a paring knife (a regular knife will also do).
  3. Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
  4. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
  5. This will macerate the strawberries well (help in releasing the juices).
  6. After 4-5 hours, that's how they should look.
  7. Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
  8. Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.
  9. Using a potato masher, mash the strawberries well and continue to stir.
  10. Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
  11. Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.
  12. Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set.
  13. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
  14. If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.
  15. Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months

Notes

Dry the strawberries completely before slicing them. Let the strawberries macerate well to get the best taste. Cool the jam completely before storing them in jars.

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3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Go get jamming!! 😛

Love,

Shreya💞

Pin it here for later?!!
3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Adapted from The Secret Ingredient

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

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It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

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In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Marble Cake

How often do we crave a really good cake….I guess always! Perfect crumb….extremely moist…soft and absolutely melt in the mouth texture😊…it makes for that perfect slice of cake! 

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Pair it with your evening tea/ coffee or just snack on a slice whenever you feel like it….😋 This cake’s very buttery and that’s why I love how beautifully it comes out every time I make it 👌🏼

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I baked this today for my Mom…who’s visiting us for a few weeks and I wanted to pamper her to the fullest😍 And my hubby too loves this cake…so it’s a happy me!

Let’s get started….

Please note that original recipe uses 2 large eggs, I have replaced them with yogurt. All ingredients used are to be at room temperature. Also, I have weighed everything in grams using an electronic weighing scale.

Yield: makes one 9″ loaf

Equipment: an electric whisk (or manual), measuring cups/ spoons, cooling rack, baking tin, parchment paper, 2 mixing bowls.

Ingredient

115 gms APF (Maida)

100 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar

A pinch of salt

1 tbsp cocoa pwd

1/2 tsp baking powder

1/4 tsp baking soda

2 tbsp milk

1 tsp vanilla essence/ extract

Method:

Line the baking tin with parchment paper. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, soda salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk. Fold again. Divide the batter into two halves. Add cocoa powder to one half and mix well. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly. Add the chocolate batter on top of it and swirl it around a bit.

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Bake it at 180’c for 35-40 mins or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs. Once done, remove from the oven and let it cool for 20-25 mins on a cooling rack before you slice it. This cake keeps well at room temperature for 2-3 days.

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

Happy baking folks!

Love,

Shreya💖

Adapted from Rasa Malaysia

Eggless Red Velvet Cupcakes

Red Velvet Cupcakes anyone!? I am guessing everyone would love some😉 They are eggless too! Perfectly spongy, soft and super moist. 

They are pretty easy to whip up & can be perfect for Valentine’s too❤️…

Red velvet cupcakes Eggless red velvet cupcakes recipe How to make eggless red velvet cupcakes Easy recipe for red velvet cupcakes

I followed a straight forward, no-fuss recipe and it gives me perfect results each time ☺️ ….lets get started…

Yield: 8-10 cupcakes

Equipment: a mixing bowl, measuring cups/ spoons, a wired whisk, cupcake tray, liners, cooking rack.

Ingredients:

Dry ingredients:

1/2 cup + 2 tbsp Maida (APF)

1 tbsp cocoa pwd

1/2 cup powdered sugar

1/4 tsp each Baking powder & Baking soda

1/4 tsp salt

Wet ingredients:

1/2 cup milk at room temp.

2 tsp vinegar

5 tbsp oil

Red food colour as needed to make a bright red batter

1 tsp vanilla essence/ extract

Method:

Pre-heat the oven at 180’C. Prepare the cupcake tray with the liners and set it aside.

Sift together all the dry ingredients in a mixing bowl including the powdered sugar. Give them a mix & set it aside.

In another bowl, add the milk and vinegar. Mix them well and let it stand until the milk curdles. It will take about 5-6 mins. Then add the oil, red colour & vanilla essence to the curdled milk. Whisk them well.

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Next, add the wet ingredients to the dry and mix well for about a minute. Do not over mix as that will give very heavy cupcakes. Fill the cupcake liners with 1 tbsp of the batter or up to 3/4th of the capacity of the cupcake liners. Bake @ 180’C for 20 mins or until a toothpick inserted in the centre of the cupcake comes out clean. (Baking time may vary as every oven works differently).

Cool the cupcakes on a cooling rack for 30 mins before frosting/ icing them.

I frosted the cupcakes with some melted white chocolate (Morde) and sprinkled some crumbs and sugar balls over them. Or serve them plain! They taste good anyway 😃

Red velvet cupcakes Eggless red velvet cupcakes recipe How to make eggless red velvet cupcakes Easy recipe for red velvet cupcakes

Do try them soon….

Love,

Shreya💓

Adapted from The Chef in Me.

Bourbons

Bourbons – everyone has loved these as kids or even as adults! It’s the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!😁

Egg free Bourbons

Just dunk them in some warm/ chilled milk or have them on their own…I bet no one can stop at one! But the ones we have been buying from the stores can be a bit unhealthy as they use a lot of saturated vegetable fats when making them. So I wanted to try them at home…and I found the perfect recipe in one of recipe books which my hubby had gifted me sometime back..😘😎

Egg free Bourbons

I followed the recipe & the measurements to the T and the results are here for you to see! The best part of baking these was the look on my hubby’s face when I served them to him…he said they look like the store bought ones but taste better than them! 😬😬☺️ I knew this recipe is a keeper…

Let’s get baking!

In a mixing bowl, cream together the sugar & butter until they are pale & fluffy. Then whisk in the honey. Then, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.

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Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out)

After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too. Begin rolling the dough to a thickness of about 4 mm. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths. Prick these strips with a fork to make them resemble the original Bourbons. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).

Preheat the oven @ 190’C/ Gas mark 5 for 10 minutes. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes. They will crisp up too. Never fill the bourbons while the biscuits are still warm. 

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To make the filling, cream together the butter, icing sugar & cocoa powder until they come together well. Add a few drops of milk if necessary to have a good spreadable consistency.

Bourbons recipe Homemade Bourbon biscuits recipe Britannia bourbon English cookies recipe Christmas cookies Kids party idea How to make Bourbon biscuits at home

Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well. These biscuits keep well in the refrigerator for 3-4 days.

Egg free Bourbons

Bourbons

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 14-15 bourbons

Bourbons - everyone has loved these as kids or even as adults! It's the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!

Ingredients

    Bourbons-
  • 50 gm or 4 tbsp. softened unsalted butter (use Amul if you wish, just increase the quantity of sugar)
  • 50 gm or 1/4 cup powdered sugar
  • 1 tbsp. honey
  • 110 gm or 3/4 cup APF (Maida) plus extra for dusting the rolling pin
  • 1/2 tsp baking soda/ bicarbonate of soda
  • 15 gm or 1+1/2 tbsp. cocoa powder (use a good quality cocoa for the rich chocolaty flavor)
  • 2-3 tsp milk (optional)
  • Filling-
  • 50 gm or 4 tbsp. softened unsalted butter
  • 100 gm or 1 cup sifted icing sugar
  • 2 tsp cocoa powder
  • a few drops of milk (optional)

Instructions

    Bourbons-
  1. In a mixing bowl, cream together the sugar & butter until they are pale & fluffy.
  2. Then whisk in the honey.
  3. Next, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough.
  4. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.
  5. Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out).
  6. After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too.
  7. Begin rolling the dough to a thickness of about 4 mm.
  8. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths.
  9. Prick these strips with a fork to make them resemble the original Bourbons.
  10. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).
  11. Preheat the oven @ 190'C/ Gas mark 5 for 10 minutes.
  12. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper.
  13. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook.
  14. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes.
  15. They will crisp up too. Never fill the bourbons while the biscuits are still warm.
  16. Filling-
  17. Cream together the butter, icing sugar & cocoa powder until they come together well.
  18. Add a few drops of milk if necessary to have a good spreadable consistency.
  19. Assemble-
  20. Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well.
  21. These biscuits keep well in the refrigerator for 3-4 days.

Notes

Fill the biscuits only they have cooled completely to avoid curdling the filling. Alternatively, you can also fill these biscuits with chocolate ganache.

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Egg free Bourbons

Go on then….have a Bourbon! 😋

Love,

Shreya💗

Adapted from a recipe book – Cookie Magic.

Tutti Frutti Cookies/ Karachi Biscuits

 Tutti Frutti Cookies/ Karachi Bakery style Biscuits are the best accompaniment to your tea or to share as edible gifts. Besides, these cookies are very famous in Hyderabad, originally baked in the city’s famous Karachi Bakery. Hence the name Karachi Biscuits. They are absolutely melt in the mouth good and so easy to put together. 

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits are one the most prettiest cookies I’ve ever baked, obviously after the Rose and Pistachio Shortbread cookies. Whenever I bake Tutti Frutti Cookies/ Karachi Biscuits, I think of Christmas 🙂 It’s probably because of the red and green beauties studded in the cookies. These colorful candies fruits make these buttery, crisp cookies even more delectable 🙂

One can choose any colors of candied fruits. I prefer red and green. However, even golden-yellow is just as pretty or add some orange colored ones. The colors do not make any difference to the flavors but they sure look so pretty!

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits are not difficult to make but many of my readers have asked me to share tips on how to bake these cookies to perfection, basically tips and tricks ensure that the cookies do not spread as they bake. In my last 3-4 years experience of baking cookies, I’ve perfected a few important, yet easy tricks that I follow to ensure that the cookies never spread as a rule!

  1. Butter – use a good quality unsalted butter. Do not whip the butter and sugar more than necessary and incorporate unnecessary air into it. We do not want the cookies to rise. Hence, just mix the butter and sugar just enough until they have incorporated with each other.
  2. Sugar – In my learnings, trial and errors, I’ve come to the conclusion that using icing sugar in most recipes that clearly call for powdered sugar works better than regular powdered sugar or superfine casting sugar. The reason is that the superfine sugar melts quickly and that cause the cookies to spread. Thus, I use icing sugar in most recipes.
  3. Baking sheet – Never butter the baking sheet. Line it with greaseproof parchment paper or even silicon sheet. This ensures that the minimum grease because grease causes the cookies to spread quickly.
  4. Chill – Anything that contains butter and stays at room temperature is going to melt and spread around when in contact of heat. It’s always advisable to chill the cookie dough (like bourbon biscuits) or the log (in case of slice and bake cookies) thoroughly before baking. The longer you can chill, the better! Even if they are cut out cookies like sugar cookies, please chill them for 3-4 hours after cutting them out and before baking them.
  5. Temperature – Preheat the oven at a good, high temperature because that high temperature ensures that the cookies sets in the first 5 minutes of the baking time and spreads less while baking. The reason is that, when the oven is set at a lower temperature to preheat and bake, this low temperature gives the butter in the cookies a longer time to melt and spread in the oven.
  6. Measuring the ingredients – This is very crucial. Ingredients must be measured correctly for the best results. One can’t blame a recipe if the ingredients aren’t measured correctly. I use a weighing scale when necessary or standard measuring cups when the recipe specifies ingredients in cups. Keep a set of measuring spoons handy for ingredients like baking powder, soda, etc. which can actually make or break any recipe!

Tutti Frutti Cookies/ Karachi Biscuits

I believe these tips should tide you over as they have helped me too. It is inevitable that in the initials days of baking cookies, they may spread. That mustn’t scare you or put you off. Invest in good quality parchment paper, baking sheets and most importantly – ingredients. Buy quality ingredients as they will disappoint you far fewer times in your attempts to bake.

Let’s get you baking.

Measure and set aside the flour, custard powder and the cardamom powder.

Tutti Frutti Cookies/ Karachi Biscuits
Take butter and sugar in a mixing bowl, cream them together just until they are mixed together.
Do not over beat them to incorporate ant air into these ingredients.

Tutti Frutti Cookies/ Karachi Biscuits
Then add the Tutti Frutti and vanilla extract.
Mix it these well then add the flour.
Mix them well with a light hand and bring them together to make a ball.
Use 1-2 tbsp. of milk only if you are unable to make a round ball.
The dough doesn’t need to be kneaded, just bring it together. The mixture is very soft and pliable.
Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log.

Tutti Frutti Cookies/ Karachi Biscuits
Wrap the log well and refrigerate for a minimum of 2 hours. I refrigerated the log for about 48 hours.
In the meantime, preheat your oven @165’C for about 10 minutes.
Line your baking tray with some parchment paper.
Remove the chilled log of dough from the refrigerator and cut it in about 1/4th inch slices.
Place them slightly apart on the lined baking tray.

Tutti Frutti Cookies/ Karachi Biscuits

Bake them for 12-15 minutes @165’C using the lower rods.
Remove the tray from the oven & let it cool on the baking tray itself for about 15 minutes, then cool the cookies on a cooling rack until they are completely cooled.
The cookies are soft when you remove them from the oven but they crisp up as they cool down. You can store these in airtight containers for 2-3 days.

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits

Prep Time: 3 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 15 medium cookies

Karachi Bakery Style fruit biscuits are egg free, crumbly, crisp and absolutely melt in the mouth! The best accompaniment to your tea or coffee that are generously dotted with candied fruits.

Ingredients

  • 3/4 cup Maida/ APF
  • 2 tbsp. custard powder of any flavor (I used vanilla)
  • 1/4 + 2 tbsp. icing sugar
  • 1/4 cup unsalted softened butter
  • 1/8 tsp cardamom powder
  • 1 tsp vanilla extract/ essence
  • 1/2 cup of mixed Tutti Frutti
  • 1-2 tbsp. milk (optional, to be used only to make a smooth dough)

Instructions

  1. Measure and set aside the flour, custard powder and the cardamom powder.
  2. Take butter and sugar in a mixing bowl, cream them together just until they are mixed together.
  3. Do not over beat them to incorporate ant air into these ingredients.
  4. Then add the tutti Frutti and vanilla extract.
  5. Mix it these well then add the flour.
  6. Mix them well with a light hand and bring them together to make a ball.
  7. Use 1-2 tbsp. of milk only if you are unable to make a round ball.
  8. The dough doesn't need to be kneaded, just bring it together. The mixture is very soft and pliable.
  9. Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log.
  10. Wrap the log well and refrigerate for a minimum of 2 hours. I refrigerated the log for about 48 hours.
  11. In the meantime, preheat your oven @165'C for about 10 minutes.
  12. Line your baking tray with some parchment paper.
  13. Remove the chilled log of dough from the refrigerator and cut it in about 1/4th inch slices.
  14. Place them slightly apart on the lined baking tray. Bake them for 12-15 minutes @165'C using the lower rods.
  15. Remove the tray from the oven & let it cool on the baking tray itself for about 15 minutes, then cool the cookies on a cooling rack until they are completely cooled.
  16. The cookies are soft when you remove them from the oven but they crisp up as they cool down. You can store these in airtight containers for 2-3 days.

Notes

Please note that baking time may vary as every oven is different, so time the oven accordingly. The cookies turn slightly golden around the edges as they are ready, so remove them from the oven as per the color.

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Love,

Shreya💓

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Tutti Frutti Cookies/ Karachi Biscuits

 

 

Peanut Butter & Oats No-Bake Cookies

Christmas to me means beutifully decorated trees…snow…red..green..white…golden! The colours that dominate and spell Christmas for me! & a chubby Santa of course!! 🎄🎄🎅🎁🎉🎊❄️⛄️😊🌟

It’s the time to be..happy…joyful…and much more! Since I attended a Catholic School…I was always looking forward to Christmas…and all the fun it brought along with it! We’d sing carols and decorate the entire school premises and the tree! I miss those days…☺️

But since we don’t get to see snow where I live… I have made my peace with it! 😉 but I wanted to set the mood going for Christmas…and wanted to make something sweet…but not necessarily ‘baked’! Hence, I zeroed in on these Peanut Butter & Oats No-Bake Cookies

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Its a very straightforward cookie to put together…slightly fudgy & chewy…oats give that lovely texture…and peanut butter makes it so morish😋… but it’s not crunchy as it’s not baked! It can make a great gift for friends & family too😀 🎁 or a Christmas project for your kids!

Yield: 12 medium cookies

Equipment: a saucepan, measuring cups/ spoons, a plate/ tray, a spatula.

Ingredients:

1 cup sugar

1/4 cup milk

1 tbsp butter (I used unsalted)

2 tbsp cocoa pwd

1 tsp vanilla extract/ essence

3/4 cup smooth peanut butter (I used Saffola)

1 +1/4 cup oats (I used Quaker)

Method:

In a saucepan, add milk, sugar, cocoa pwd & butter. Cook these together on medium flame until the sugar melts and ip the mixture comes to  a boil. Let it boil for just 1 min. Turn off the flame, cool it for 2 mins. Then add the vanilla extract, peanut butter & oats. Mix everything well. Then take a steel plate/ tray, and take some mixture in your palms and give it any shape of your choice.

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Do this for the entire batch of mixture. Let the cookies sit in the refrigerator for 30 mins before serving.😉😄😄 that’s it! Your yummy cookies are ready👍

You can store it in the refrigerator for upto a week. And if it’s cold enough in your part of the world, you can just keep them at room temperature too!

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Let the festive spirit set in with these little bites of heaven!

Love,

Shreya💗

Adapted from Family Food Fun.

Sugar Cookies/ Frosted Sugar Cookies/ Iced Sugar cookies/ Halloween Ideas/ Spider Infested Sugar Cookies for Halloween/ Easy Sugar Cookie Recipe with Frosting

I have always been fascinated by colourful, decorated Sugar Cookies! They are so cute and eye-catching…you’d almost never want to eat them! But then again, they are so delicious..that I can’t think of anyone who’d resist these cuties 😛💕 

Look at these! I am so proud of myself! I finally pulled it off…and it was my very first attempt💃💃💃👏

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It’s a cake walk for many…I know that, but it was a daunting task that I had set for myself. I was adamant that I had to do it before Halloween anyhow!! Although, I have made plain, no frost sugar cookies many times before following this same, exact recipe…I always kept putting off frosting to the next time! I was lazy and scared that I’d make a mess of the entire thing. Well, now that I have actually done it, I’d say…it’s pretty easy. Just a pair of steady hands and a whole lots of patience! 😉😄

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Yes…I have some itsy, bitsy spiders who seem to have taken a liking for my cookies and are crawling all over it!! 🍇LoL! Nah…it’s just a bit of Halloween fever going on in my house with these cookies. I decorated them to look like spiders (Idea taken from Pinterest).

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These cookies aren’t too unhealthy…as I have used a mixture of wholewheat flour (atta) and all purpose flour (Maida). Besides, if you don’t liking too much of sugar in your food, skip the icing. These cookies taste yummy and buttery even without all the icing. And if you avoid artificial colours in your food, simply skip the colour and make plain white icing and then decorate it with some sprinkles, etc. They will still be as delicious as they could ever be!

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Let’s get started with the recipe… Please note that I made the cookies the previous day, cooled it overnight and then frosted them the next day so that the frosting sets well.

Yield: 21 small cookies/ 10 large cookies (depends on the size of the cookie cutter)

Equipment: a large mixing bowl, a wired whisk, a rolling board, a rolling pin, cookie cutters if making shapes, a flat spatula, baking tray, aluminium foil/parchment sheets, cling wrap, cooling rack, a few small bowls, extra spoons, measuring cups/ spoons, parchment paper to make the cones for icing.

Ingredients for Sugar Cookies:

1/4 cup wholewheat flour & APF each

1/4 cup + 1 tbsp icing sugar

1/4 tsp vanilla extract

2 +1/2 tbsp soft unsalted butter at room temperature

1/4 tsp baking pwd

4 tbsp milk at room temperature

Method:

In a mixing bowl, sieve together the flours, baking powder & icing sugar. Give them a stir. Now add the butter and the vanilla extract. Use your whisk to mix these ingredients, they will resemble a bread crumb like texture. Now, add milk one tbsp at a time, and use your hands to bring together the dough. Don’t over knead the dough. Also, please don’t be tempted to add more milk. I used just 4 tbsp and it was enough. Now wrap the dough in cling film and refrigerate for 30 mins.

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In the meantime, line the baking tray with aluminium sheet or parchment paper and keep it ready.

After 30 mins, take the dough out of the refrigerator. Dust some APF on the rolling board and the rolling pin too. Start rolling the dough gently to a thickness of 3 or 4 mm. Not more than this. Use any cookies cutters to give fancy shapes or just use a circular cap with a sharp edge of any bottle to cut round shapes. Use a flat spatula to carefully pick the cookies and place them on the lined baking tray. Do the same with the entire dough. Now, refrigerate these it cookies for 30 mins before baking to avoid speaking out and loosing the shapes.

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In the meantime, pre heat the oven to 180’c for 10 mins. (Please note that each oven works differently, so you will have to adjust the cooking time accordingly).

Now that the cookies are chilled for 30 mins, bake them for about 15 mins or until the edges just begin to turn golden. My oven took 15 mins to turn the edges golden & I used the smaller cookie cutter, depending on the size of the cookies and your oven, you will have to keep an eye on them to prevent them from turning too dark. You can see in the above picture that the bottom of the cookies too were evenly golden ☺️ That’s the perfect colour. When you snap this cookie into two, it will be crispy without many crumbs.

Next, let these cookies cool on a cooling rack for minimum 5-6 hours or overnight in a container Before you frost them. Don’t let them cool on the cooling rack for more than 2 hours else they will turn soggy due to the humidity and the frosting won’t set well. But do not refrigerate either. 

Ingredients for Icing/ Frosting:

1/4 cup icing sugar

1 + 1/2 tbsp cornflour

1 tsp lemon juice

2-3 tsp milk

a few drops of food colours of your choice (optional)

Method:

First, make cones for icing using parchment paper (sorry do not have pictures as I was doing this but alone and hubby wasn’t around to help with clicking). If you wish, u can use ziplock bags too for icing. Just cut the tip of the bag once you fill the frosting in it.

Keep the cookies ready on a plate.

In a bowl, add icing sugar, cornflour, lemon juice. Stir well. Now add in a little milk and mix well. Don’t add all the milk at one go. Make a smooth paste of a dropping consistency but it should NOT be runny. If you need to thicken the mixture, add some more icing sugar. To loosen the mixture, if needed, add a few drops of milk.

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If you want to skip the colours, then just fill the plain white icing in a cone/ bag, make a small cut at the tip of the piping cone/ bag. Carefully draw the outline of the cookies first and then fill the centre too or not. As you like. Decorate with some sprinkles or chocolate chips and chocolate vermicelli to make small spiders…or keep it plain.

If you wish to add colour, then divide the plain icing in equal parts depending on how many colours you want to incorporate and add a few drops of food colour. You can add 1 drop and make a lighter shade or add 2-3 drops and make it a darker shade like I have done. Now fill the icing in the piping cone/ bags, make a small cut at the tip of the cone/ bag. And follow the same way as I have explained above for plain icing. Go ahead and decorate them!

Let these frosted cookies set at room temperature for at least 1-2 hours before you grab them! 😋😋 they will dry and the frosting will become very thick and hard.

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Have them plain…have them frosted..decorate it or just keep it simple! It’s up to you. You can frost it in any pattern or design of your choice…I did a basic frosting but it’s bright and eye-catching!! 💃💃💃 Hope you like these!

They keep well in a air tight container for about 3-4 days.Do not refrigerate, the frosting won’t melt.

Love,

Shreya 💞

Adapted from Sharmis Passions.

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