Category: Cakes & Bakes

Tutti Frutti Cookies/ Karachi Biscuits

ย 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.ย 

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 bakeย Tutti Frutti Cookies/ Karachi Biscuits, I think of Christmas ๐Ÿ™‚ 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 ๐Ÿ™‚

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,

Shreya๐Ÿ’“

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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!!ย ๐ŸŽ„๐ŸŽ„๐ŸŽ…๐ŸŽ๐ŸŽ‰๐ŸŽŠโ„๏ธโ›„๏ธ๐Ÿ˜Š๐ŸŒŸ

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…โ˜บ๏ธ

But since we don’t get to see snow where I live… I have made my peace with it! ๐Ÿ˜‰ 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 morish๐Ÿ˜‹… but it’s not crunchy as it’s not baked! It can make a great gift for friends & family too๐Ÿ˜€ ๐ŸŽ 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 ย 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.๐Ÿ˜‰๐Ÿ˜„๐Ÿ˜„ that’s it! Your yummy cookies are ready๐Ÿ‘

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,

Shreya๐Ÿ’—

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 ๐Ÿ˜›๐Ÿ’•ย 

Look at these! I am so proud of myself! I finally pulled it off…and it was my very first attempt๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ‘

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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! ๐Ÿ˜‰๐Ÿ˜„

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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!! ๐Ÿ‡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 โ˜บ๏ธ 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.ย 

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! ๐Ÿ˜‹๐Ÿ˜‹ 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!! ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ’ƒ 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 ๐Ÿ’ž

Adapted from Sharmis Passions.

Wholewheat Chocolate Cake / Basic Eggless Chocolate Cake Recipe/ How To Make An Eggless Cake / Chocolate Sponge Cake Recipe

I had been wanting to post this for a very long time…yes it’s been sitting in files for almost a month now! I had made this to celebrate my hubby’s birthday ๐ŸŽŠ๐Ÿ’— ….who is fond of ‘eating healthy’! Hence an almost guilt free cake…Wholewheat Chocolate Cake with a Chocolate Frosting! ๐ŸŽ‚๐Ÿฐ Yay!ย 

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Wouldn’t up you like a slice…or two?!๐Ÿ˜œ This is a very moist and soft cake..hence I follow this recipe blindly for perfect results every time. Look at the frosting.. wow! I am still drooling. Actually I am very bad at piping the swirls and stuff on a cake…so this kind of frosting is best for people like me! ๐Ÿ˜‰

To be honest, I had wanted to shoot the entire cake and this slice…but this was all I could save for the blog. I don’t shoot at nights…and we cut the cake when it was ready in the evening…so I managed to keep this neat little slice safe and shot it later in the morning!! ๐Ÿ˜€

It’s an easy recipe, but I suggest you should always keep every ingredient at room temperature and on your work surface before you begin the prepping so that the air is intact in the cake batter. It makes a world’s difference to the final outcome.

Let’s get going with it…

Yield: One 6″ X 2.5″ round cake (you can use larger or a smaller baking tin, but adjust the baking time according to that) serves 2-3

Equipment: a manual whisk, a mixing bowl, a sieve, a small saucepan, measuring cups/ spoons, baking tin, cooling rack, a stirring spatula preferably of silicon, a plate.

Ingredients for the Cake:ย 

1 Cup wholewheat flour (atta)

3/4 cup + 3 tbsp pwd sugar

3 tbsp cocoa pwd

A pinch of salt

1/2 tsp baking soda

1 tbsp vinegar (use lime juice if you like)

1 tsp vanilla essence/ extract

1/4 cup oil or melted butter

1 cup water at room temperature

Method:

Grease the baking tin with some oil and dust it with a little bit of flour. Preheat the oven for 10 mins at 180’c.

(Note: Please work with your oven as per it’s functioning to set the temperature and cooking time, every oven works a bit differently)

Sieve together the dry ingredients in a bowl and set it aside. In another bowl, mix water + oil/ butter + vanilla extract + vinegar well. Everything must be incorporated nicely. Now add the sieved dry ingredients into the wet mixture slowly and keep whisking so that there are no lumps in the batter. Please note that this batter will thin, not too thick.

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Now, pour the batter in the prepared tin, and tap it once to release the excess air. Bake it for approximately 35-40 mins at 180’c using just the lower heating coil/ rods. To check if it’s cooked, insert a toothpick in the centre of the cake on the top, if it comes out clean, your cake is ready. If not, please bake it for few more mins. Remove the tin from the oven and let it cool for 10 mins before unmoulding it. Then let the cake cool completely for at least 30 mins on a cooling rack before frosting. You can avoid frosting & enjoy it just plain too if you like it so!

Ingredients for the Frosting:

3 tbsp unsalted butter at room temperature

2 tbsp milk

4 tbsp cocoa pwd

5 tbsp sugar (adjust as per taste)

Method:

Heat butter in a saucepan, once it’s melted, add the cocoa pwd, sugar and milk (you can add more milk if you want a thinner frosting). Stir everything constantly to avoid lumps and cook on low flame. Once it’s melted and is smooth, take it off the flame. Place the cake on a plate. Spread the warm frosting all over the cake, cover it from all sides.

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Keep the cake in fridge to set the icing for 1-2 hours but ensure you cover it with a large bowl that doesn’t touch the cake from any side.

If you like a little frosting in between the cake too, then, you can cut the cake in half horizontally and add some frosting in between the two halves before covering it completely with the frosting! You can also dust some cocoa pwd before serving …its looks pretty and tastes extra chocolaty! ๐Ÿ‘Œ๐Ÿ˜ฌ

Enjoy your cake! ๐Ÿ˜„

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Love,

Shreya๐Ÿ’—

Adapted recipe and styling from Veg Recipes Of Indiaย 

Rajgira Ki Nankhatai/ Rajgira Cookies/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival

I had shared the recipe for Rajgira Halwa recently with you guys for Navratri Fasting menu. That was very healthy and delicious too ๐Ÿ˜Š 

Today, I bring to you a very crunchy and delicious Rajgira Nankhatai! Perfect for dipping in your evening tea while you fast…or for those hunger pangs in the middle of the day! They are good for kids too๐Ÿ˜. Since I had some Amaranth flour left-over after making the halwa … I started looking for easy recipes. This recipe fits the bill perfectly…it was instantly approved by hubby๐Ÿ˜˜ with two thumbs up!! ๐Ÿ’ƒ I am very happy that it worked so well on the very first attempt! Now I will make it even when I don’t fast ๐Ÿ˜„

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Since this recipe uses Glutenfree flour, you will have to work very carefully while making the dough and keep an eye on it while baking too. Let’s get started with the recipe.

Yield: 18-20 Nankhatai depending on the size.

Equipment: a large mixing bowl, blender, a knife, measuring cups/ spoons, baking tray, aluminium foil, a cooling stand.

Ingredients:

1 1/2 cup Rajgira ka atta (amaranth flour)

1/2 cup powdered sugar

5 tbsp powdered almonds

1/2 tsp cardamom pwd

6 tbsp desi ghee

a pinch of sendha namak (rock salt, use regular salt if you are not fasting)

less than 1/4 cup water (approximately)

chopped pistachio for garnishing (optional)

Method:

In a large mixing bowl, add the powdered sugar, ghee and cardamom pwd. Mix it all well. Then add the almond powder too and mix again. Next, add the Rajgira atta and slowly also pour some water. Mix well with your hands. It won’t be a tight dough. So bring everything together carefully and cover the bowl. Keep the covered bowl in the refrigerator for 15 mins.

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Pre-heat the oven for 10mins @ 170’c. (Pls note that every oven works differently, so you will have to adjust the temperature and baking duration according to your oven). Line the baking tray with aluminium foil.

Then after 15 mins, remove the dough from the refrigerator and make small, equal sized balls. Make a cross over each ball with a sharp knife (this helps in releasing any steam within). Bake them at 170’c for 15 mins. If at all you feel they haven’t baked completely, you can let them bake for another 5-8 mins. But please keep an eye on them. Once it’s done, bring them out of the oven and cool the tray on a wire stand for 15 mins. The Nankhatai will crisp up and will be easy to handle. Sprinkle some chopped pistachios and serve ๐Ÿ˜Š

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana

Enjoy these Nankhatai with tea or simply munch awayโ˜บ๏ธ

Love,

Shreyaโค๏ธ

Adapted from The Times Of India.

Nutties Brownies (eggless)

Yes! Nutties… Cadbury’s Nutties ..the one in a bright red package…having these small chocolaty balls with a nutty filling to die for!! I don’t know how many of these little beauties I have gorged on as a kid ๐Ÿ‘Œ๐Ÿ‘Œโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธ..credit goes to my mommy dearest who always stashed some for me in her secret hiding spots ๐Ÿ˜‹๐Ÿ˜‹ย 

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To be honest… I haven’t had much of these in the past few years…couldn’t find them everywhere..,don’t really l know the reason as to why they weren’t available!! But last week..I was picking up grocery at the supermarket….and I nearly squealed in joy when I saw these kept in a rack near the check-out aisle!! I didn’t wait for a second to think and grabbed 7-8 packs…ya that many! ๐Ÿ˜‰๐Ÿ˜€…Who knew when would I get these again?! Got them home and had an entire pack straight away by myself…and later shared a couple with my hubby…he likes them too!

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Now…I thought what more could be done with them other than just stuffing my face?! ๐Ÿ˜ maybe some desserts….brownies were the first to pop in my mind…and an hour later they were baking โ˜บ๏ธ ..they tasted so much more gooey…kind of morish… They were approved with two thumps up and a big smile! And obviously these brownies vanished in about 24 hours ๐Ÿ˜š the recipe goes like this …..

Yield: 14-16 brownies

Equipment: a large mixing bowl, a whisk, a microwave safe bowl /borosil bowl, a saucepan, a knife, cooling rack, a 8″ X 8″ baking tin, measuring cups/ spoons, parchment paper /butter paper to line the baking tin.

Ingredients:

100 gms chopped cooking chocolate (I used Morde)

1/3 cup APF (Maida)

2 tsp baking powder

120 gms butter ( I used Amul)

1 cup + 2 tbsp castor sugar

1 tsp vanilla extract /essence

1/2 cup chopped walnut kernels

3/4 cup Cadbury’s Nutties roughly crushed and dusted with some APF

Method:

Preheat the oven to 180’C. Line the baking tin with the parchment paper. If you don’t have parchment paper, grease the tin with butter and dust it with some APF. Set aside.

In a mixing bowl, sift together APF and baking powder. Set this aside.

Melt the cooking chocolate and butter using a double boiler (heat a saucepan with some water and place a heat proof/ borosil bowl on the saucepan but the the bowl shouldn’t touch the water boiling in the saucepan. The chocolate and the butter will melt in about 7-8 mins approximately. Alternatively, you can melt the chocolate and butter in the microwave, pls set the timer according to the microwave voltage and melt them).

Let this melted chocolate and butter mixture to cool for 3-4 mins, beat in the sugar and vanilla extract/ essence into it. Add the sifted flour and baking pwd. Also add the walnuts and the crushed and dusted Nutties. FOLD everything gently. Pls don’t whisk or over-mix the batter at this stage. Pour the batter into the prepared tin and bake for 25-30 mins @ 180’C. Remove from the oven once done and place the tin the cooling rack for 15-20 mins before cutting into squares and serving ๐Ÿ˜€

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These keep well in an airtight container for 3-4 days. Enjoy them warm ๐Ÿ˜„

Love,

Shreya ๐Ÿ’ž

Adapted from Sanjeev Kapoor’s cookbook Simple Home Baking

Chewy Butter Biscuits (Eggless)

Butter biscuits are my first memory of proper bakery biscuit. Not the one that comes out of a packet ๐Ÿ˜‰ My mom used to pick these from a bakery somewhere..I don’t remember where!? But the flavour was so rich and morish๐Ÿ˜›ย 
Easy to whip up, these make for the perfect, functional everyday biscuits – crumbly, mildly sweet and slightly chewy,ย 5 everyday ingredients and you are sorted! ๐Ÿ‘๐Ÿ‘ Though buttery, they don’t leave a greasy aftertaste. In fact, quiet the opposite I must say! ๐Ÿ˜€ and a major plus – no eggs! What’s not to love.
This recipe comes from an old recipe cutting my mom had in her file…& she gave it to me last year & I had tried it straight away but was a bit unsatisfied with the texture. So made a few changes, got help from my beloved cookie cookbook by Kate Shirazi… and voilร ! The new, upgraded recipe worked well.

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I don’t think making any biscuit could be easier than these. The recipe goes like this…

Yield: 12 – 14 biscuits

Equipments: a large mixing bowl, a baking tray, parchment paper, cooling rack, measuring cups/ spoons, a rolling pin, a fork.

Ingredients:

1 cup APF (Maida)

4 1/2 tbsp unsalted butter (if you’re using salted butter then adjust the sugar)

7 tbsp castor sugar (increase by 1 tsp if you’re using salted butter)

1 levelled tsp baking pwd

a little milk

Method:

Preheat the oven to 190’C and line a baking tray with parchment paper. Set aside.

Place all the dry ingredients in the bowl and give them a mix. Then add the butter (not melted, but at room temperature) and rub with your fingertips until you have a consistency of fine breadcrumbs. Add enough milk, a teaspoon at a time, until you have a firm dough (I used 1-2 tsp). There is no need to chill this dough, however one can keep it in the refrigerator for a couple of days in case you make it in advance.

Now, use some flour to dust your palms and make small equal sized balls using the dough and place them on the prepared baking sheet at some distance from one another as they will spread a little. Use a fork to prod each ball a couple of times. Bake these for 12-15 mins until golden. Transfer the biscuits on a cooling rack. That’s it ๐Ÿ˜‰ store these in an airtight container and they will keep well up to 4-5 days.

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I prefer making these in small batches as they are so quick and taste lovely when fresh out of the oven, just a tip!

Love,

Shreya ๐Ÿ’—

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Loaded Oreo & M&M Squares should be your go to dessert if you are an Oreo lover!! You’ll not give these a second thought before you give them a go! These are really easy to whip up and taste absolutely yummy, gooey & super fudgy. All that in about 45 minutes!!ย 

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are made with just some leftover Oreos, a large pack of M&Ms and a few other ingredients easily available in the pantry ๐Ÿ™‚ This recipe needs no beating or whipping, so easy that even kids could manage these. And let’s not forget, kids love munching on these. Serve it to them with a glass of chilled / warm milk or their favorite ice-cream shake!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares taste better than they probably sound. They have a gooey, melt the mouth yet firm texture which is absolutely addictive, if I must say so myself! The man and I, we love theseย Loaded Oreo & M&M Squares and I literally have to hide a few for myself, lol!! Almost makes me forget my Whole-wheat Fudge brownies ๐Ÿ˜‰ which are eggless if you must know. Totally drool worthy! But if you try theseย Loaded Oreo & M&M Squares, you’ll probably love them more than a brownie. Take that from me!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are perfect for game night treats or a school bake sale, perhaps for edible gifting too??!! I’ve served these slightly warm with some Vanilla Ice Cream, that makes for a scrumptious dessert. One can pair them with any ice cream of your choice but vanilla seems to work the best for me ๐Ÿ™‚ Anyways, let’s go forward with this recipe.

Preheat the oven @ 180′ C.
Line a 8″X 8″square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It’s easier to unmould the squares later this way. Grease the parchment paper with some butter.
Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.

Loaded Oreo & M&M Squares
Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
After 5 mins, add the egg and sugar to the melted butter and mix it well.
Add the vanilla extract to it and mix well.
Now add the flour to the egg & butter mixture and stir until well combined. Don’t over-stir the mixture.
Next, add the chopped cookies along with a few MnMs and stir everything well.

Loaded Oreo & M&M Squares
Pour the batter into the prepared baking tin and flatten using a spatula.
Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.

Loaded Oreo & M&M Squares
Bake for about 25-30 mins. When it’s ready, the edges should be slightly brown and the top should be set.
Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.

Loaded Oreo & M&M Squares
Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
You can freeze them too for over 30 days.

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 squares

Gooey, yummy and slightly chewy, these Oreo and MnM squares are so scrumptious. They don't call for too many ingredients and come together in a breeze.

Ingredients

  • 1 cup APF (Maida)
  • 15 nos. Oreo cookies broken into pieces (I have used chocolate cream Oreos)
  • 1 cup light brown sugar / Demerara sugar
  • 1 tbsp. vanilla extract / essence
  • 1/2 cup M&Ms (or Cadbury Gems)
  • 1 stick unsalted butter
  • 1 medium sized egg @ room temperature

Instructions

  1. Preheat the oven @ 180' C.
  2. Line a 8"X 8"square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It's easier to unmould the squares later this way. Grease the parchment paper with some butter.
  3. Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.
  4. Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
  5. After 5 mins, add the egg and sugar to the melted butter and mix it well.
  6. Add the vanilla extract to it and mix well.
  7. Now add the flour to the egg & butter mixture and stir until well combined. Don't over-stir the mixture.
  8. Next, add the chopped cookies along with a few MnMs and stir everything well.
  9. Pour the batter into the prepared baking tin and flatten using a spatula.
  10. Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.
  11. Bake for about 25-30 mins. When it's ready, the edges should be slightly brown and the top should be set.
  12. Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
  13. Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.
  14. Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
  15. You can freeze them too for over 30 days.

Notes

Use Cadbury Gems if MnM is not available. This recipe doesn't need baking powder and baking soda.

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Love,
Shreya

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Loaded Oreo & M&M Squares
Adapted from Averie Cooks!

Chocolicious Banana & Butterscotch Breakfast Bars!

Chocolicious Banana & Butterscotch Breakfast Bars!! Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Whole-wheat…really serious…and its vegan! A win-win for everyone ๐Ÿ˜‰

You can call it a breakfast bread, banana bread or banana & butterscotch cake. Anything you prefer, trust me, the taste won’t stop you from eating one slice after another..๐Ÿ˜› specially kids, they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! โค๏ธ๐Ÿ˜

Chocolicious Banana & Butterscotch Breakfast Bars

Chocolicious Banana & Butterscotch Breakfast Barsย are healthy, though they have a chocolate quotient, like all my cakes do, but these are vegan (no eggs-milk-butter) and made with whole wheat flour. Sounds healthy?!

Besides, this recipe is a really great way to use up all the browning bananas that are sitting on the kitchen table!!

Chocolicious Banana & Butterscotch Breakfast Bars

Let’s start.
Preheat the oven @ 180’C for about 10-12 minutes.
Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
While that’s happening, take the banana purรฉe in a large mixing bowl, add nutmeg & cinnamon powders.
Mix them well using a spatula.
Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
Mix everything well. Now pour in the oil and the extracts.
Give everything a good mix to make smooth & lump free batter. But don’t over mix it, else it’ll give you a very heavy cake/ bar (the batter will be quite thick).
Pour the batter into the prepared tin and bake for about 10 minutes.
Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Chocolicious Banana & Butterscotch Breakfast Bars!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: makes one 7"square cake

Ingredients

  • 2 cups whole wheat flour
  • 3 nos large overripe bananas (mashed / purรฉed)
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup castor sugar
  • 1/2 cup refined oil
  • 1 pinch each of cinnamon and nutmeg powder (optional)
  • 3 tbsp. unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 2-4 drops butterscotch essence (optional)
  • 1/4 cup butterscotch chips / balls

Instructions

  1. Preheat the oven @ 180'C for about 10-12 minutes.
  2. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
  3. While that's happening, take the banana purรฉe in a large mixing bowl, add nutmeg & cinnamon powders.
  4. Mix them well using a spatula.
  5. Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
  6. Mix everything well. Now pour in the oil and the extracts.
  7. Give everything a good mix to make smooth & lump free batter. But don't over mix it, else it'll give you a very heavy cake/ bar. (the batter will be quite thick).
  8. Pour the batter into the prepared tin and bake for about 10 minutes.
  9. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
  10. Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
  11. Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Notes

The batter will be thick, if you need to adjust the consistency, you can add some milk but then the breakfast bars won't be vegan. Omit butterscotch chips or replace it with whatever you like.

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Chocolicious Banana & Butterscotch Breakfast Bars

Love,

Shreya โค๏ธ

(P.S. You can add walnuts, pecans, raisins, etc. as well to the cake batter)

Shelf life: 3-4 days at room temperature & 4-5 ย days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza Pinwheelsย or something healthy like a Whole wheat Chocolate Cake ๐Ÿ˜€๐Ÿ˜€

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Chocolicious Banana & Butterscotch Breakfast Bars

Nutella Filled Mocha Cupcakes !

Nutella Stuffed Mocha Cupcakes

Little did I know that I would fall in love with cooking after I fell for Mr.Polka Puffs! It all happened a little too fast (no complaints there๐Ÿ˜€)

 

Nutella Stuffed Mocha Cupcakes

But my experience with cooking was very limited when we first got married. I didn’t even know how to make a nice, round, soft Roti/ Fulkas (Indian flatbread)…let alone a proper meal (I know, I was too pampered by mom and my elder sisters) Well , that’s a shame coz every Indian girl is supposed to know that, right? But I didn’t. I had a hard time managing cooking but I was hellbent that wouldn’t hire a cook to help me out, I wanted to do it on my own.

Days turned into weeks and weeks into months!! I had pulled it off!๐Ÿ™Œ๐Ÿ™Œ ๐Ÿ’ƒ I managed to make full Indian meal in less than 3months into our marriage…(desserts included ๐Ÿ‘†) Mr. PP was super happy ! And me??What more could I have asked for?!

Slowly I started to venture into unexplored territories.. Asked my mom for recipes over the phone and bought them to life. I was one happy wife!

But always wanted to bake a cake for Him… So I did. It was a basic cake and He did like it a lot… Said it was perfect for an amateur baker. I smiled , but somewhere inside me I didn’t like the sound of the word ‘amateur ‘.

I decided to perfect it, and boy I did !! ๐Ÿฐ

Nutella Stuffed Mocha Cupcakes

So life brings it to full circle and here I am, the ‘amateur ‘ cook /baker… With my first ever post on PolkaPuffs! It had to be a cake… But I didn’t want to do whole cake with frosting or layers just yet, so thought of sharing my Nutella Filled Mocha Cupcakes! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ This is the recipe which I have been using as the base for almost all my cakes /cup cakes. It’s easy n eggless. With just an addition or two of a couple of ingredients, I end up with a whole new recipe each time!

I thought with Nutella being such a rage (and a personal favourite) why not incorporate the flavours with the slightly bitter flavours of mocha and see if He likes it… Trust me when I say this, you’ll do yourself a favour when you make this! It’s yum with that rich cocoa & coffee & Nutella just melting in your mouth as you bite into it! Okay, so enough said….. Lol. Anyways, here goes the recipe…

Nutella Stuffed Mocha Cupcakes

 

 

Let’s start step by step…

Pre heat the oven @ 180’c.

Line the muffin tray with cupcake / muffin liners.

In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).

In another mixing bowl cream together the butter and sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 2 tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the center and then again pour 1 tbsp or so of the batter to cover the Nutella.

Do the same for all the sections. And bake for 12-15 mins @ 160-170’c

Once ready, remove the muffin tray and let it rest for 20-25 mins on the cooling rack before peeling off the liners / frosting / icing them.

Decorate as you please. Keeps well in an airtight jar for 2-3 days.

Nutella Filled Mocha Cupcakes !

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8-10 cupcakes

Yummy, gooey, moist egg free Nutella filled cupcakes are easy to make and easier to eat!!

Ingredients

  • 1 cup APF (Maida)
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp instant coffee powder
  • 1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)
  • 1 cup warm water
  • 1 tbsp lemon juice / vinegar
  • 1/2 tsp vanilla extract
  • 1/2 ย cup Nutella

Instructions

  1. Pre heat the oven @ 180'c.
  2. Line the muffin tray with cupcake / muffin liners.
  3. In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).
  4. In another mixing bowl cream together the butter n sugar until light and fluffy.
  5. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter.
  6. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  7. Immediately pour 2tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the centre and then again pour 1 tbsp or so of the batter to cover the Nutella.
  8. Do the same for all the sections. And bake for 12-15mins @ 160-170'c
  9. Once ready, remove the muffin tray and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.
  10. Decorate as you please. Keeps well in an airtight jar for 2-3 days.
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Hope you will try these and enjoy them as I did โค๏ธ๐Ÿ˜€

Love,

Shreya โ˜บ๏ธ

Nutella Stuffed Mocha Cupcakes

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