2 Ingredient Nutella Brownies

Recipe for super easy Nutella Brownies made with only 2 ingredients with pictures! Check it out and make gluten free brownies in no time!

2 ingredient Nutella Brownies

When you read the heading I’m sure you were all like..how is that even possible? I was skeptical too when I read the recipe at The Kitchn but I gave it a shot anyway and to my surprise, it worked! This recipe calls for only two ingredients – eggs and Nutella. That’s it. Nothing else! It’s almost revolutionary and perfect for people who are feel baking is a tedious process.

2 ingredient Nutella Brownies

Don’t ask me how I got these fudgy, rich, almost too chocolaty brownies from just two ingredients because I have no idea. The folks at The Kitchn are still trying to figure it out. It’s a mystery and a good one at that! The best part is  they’re gluten free so everyone can enjoy them!

You start with 3 eggs and you whisk them for good 8 minutes with a hand or stand mixer. They’ll turn lemony in color, will triple in size and start to resemble foam. That’s when you know they’re done. I wouldn’t recommend you to use a hand whisk because that might take you ages, and if the eggs aren’t really foamy the brownies will taste eggy so use a hand mixer or a stand mixer.

2 ingredient Nutella Brownies

Get your equipments ready and bake these beauties!

RECIPE: 2 Ingredient Nutella Brownies

Makes: 9 brownies     Prep Time: 20 minutes     Baking Time: 20-25 minutes

INGREDIENTS

  • Eggs, 3 (at room temp.)
  • Nutella, 1 jar (350 grams)

METHOD

Start with eggs, it’s important that they’re at room temperature because cold eggs won’t whisk properly. If your eggs are cold, you might wanna wait for sometime or put them in warm (not hot) water until they come down to room temp.

2 ingredient nutella brownies

Whisk the eggs for atleast 8 minutes using a hand mixer, on a stand mixer 6 minutes should suffice.

This is how your eggs will look when you start whisking.

2 ingredient nutella brownies

And this is what you’re aiming for. Airy, tripled in volume, light lemon colored eggs.

2 ingredient nutella brownies

Once your eggs are done, start with the Nutella. You need a full 350 grams jar. Transfer the Nutella to a microwave safe bowl and microwave it for a minute. Keep stirring in 15 second intervals. After a minute, your Nutella will be warm and creamy which will make it easier for you to mix it with the eggs.

2 ingredient nutella brownies

Preheat your oven at 180 degrees Celsius for 10 minutes.

Add the warm Nutella, 1 tablespoon at a time, into the eggs. Keep whisking. The volume of the eggs will go down so don’t panic. Once you’ve mixed all the Nutella, mix again using  a spatula to make sure everything is properly combined.

This is what your final batter should look like.

2 ingredient nutella brownies

Transfer this batter to a baking tray. I used a 9″x 6″ tray. Bake for 20 minutes at 180 degrees Celsius and check for doneness by inserting a skewer or toothpick. If the skewer comes out clean it means your brownies are done, if it comes out with batter on it, bake for another 5 minutes and test again.

Please remember that baking time depends on the thickness of your brownies, so if you bake this batter in a smaller tin it will take longer to bake. Start with 20 minutes and adjust the timing after the first test. Keep checking for doneness every 5 minutes.

Once the brownies cool down, cut them in squares and serve!

Recipe from The Kitchn.

Write to me for any queries!

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Looking for more brownie recipes? Try these..

Red Velvet Chocolate Swirl Brownies

Red Velvet Chocolate Swirl "Brownie" Bars

Caramel Brownies

Caramel Brownies

 

Cinnamon French Toast

These soft and fluffy french toasts spiced with cinnamon are perfect for breakfast. They’re quick, easy and you have the ingredients in your kitchen already! So get started and make these!

Cinnamon French Toast

Guess what? I’ve just found out that I had been french toast wrong my entire life! For me it was all about dunking a piece of bread in whisked egg and frying it on the pan. Well if you’re making a savory version, this technique isn’t too bad but for the sweet ones..don’t even try it! I had this idea of trying my hand at sweet french toasts last week, I made some the old way and dunked them in caster sugar and cinnamon – worst thing I’ve tasted – it was way too eggy and the sugar on top made it worse!

After a quick Google search I realized that one needs to form a custard using milk, cream and eggs, and use this mixture for dunking the bread. I tried it and voila..I made the best tasting, not at all eggy, sweet and fluffy french toasts. I added a teaspoon of cinnamon powder which made them taste even better!

Cinnamon French Toast

I didn’t make these the typical way and tweaked the recipe a bit. A lot of American recipes call for half-and-half which is basically lighter than single cream but has more fat content than whole milk, it’s not available in India, so I just used whole milk and added 2 tablespoons of cream to it. The best part about this recipe is that you do not need to go the market to shop for the ingredients, they’re lying in the kitchen right now! All we need is milk, cream (you can use Amul cream which is readily available), eggs, cinnamon powder, and some bread.

The only thing you need to be careful of is the bread you use. Do not use fresh bread which is really soft and therefore, will break if soaked in the mixture. You need bread that is at least a couple of days old and is slightly dry. That way it’ll absorb the liquid quite well without breaking.

So if you’ve been looking for a quick and easy breakfast recipe, you’ve come to the right place! Try these dangerously easy toasts and serve them warm with berries and honey! Valentine’s day is not even a month away so how about serving some of these in bed to your beloved? ;)

Cinnamon French Toast

 RECIPE: Cinnamon French Toast

Serves: 2       Prep Time: 5-10 minutes     Cooking Time: 2-3 minutes

INGREDIENTS

  • Bread slices, 4-5  (preferably 2-3 days old)*
  • Full Fat Milk/Whole Milk, 1/3 cup or 80 ml
  • Single cream, 2 tablespoons (Amul brand works fine)
  • Egg, 1 (at room temp.)
  • Cinnamon Powder, 1 teaspoon
  • Caster Sugar, 2 tablespoons
  • Butter, for frying
*Read why you need to use stale/2-3 days old bread above. To make it healthier, use multigrain or wholewheat bread. For mini versions use french baguettes. 

METHOD

In a bowl whisk together all the ingredients, except bread and butter, for about 2 minutes. Keep this custard aside to be used later.

Heat a pan and melt half tablespoon of butter on it on medium heat.

Once the butter has melted, take a bread slice and soak it in the custard for 5 seconds. Flip the side and soak the other side too for 5 seconds. (The soaking time depends on the thickness and freshness of the slice, mine were relatively thin but if you’re using thicker bread soak it longer until the liquid seeps in. Also, my bread was 2 days old therefore was slightly dry but if you’re using fresh bread give it a really quick soak , say about a second on each side or your bread will break on lifting.)

Quickly transfer the soaked bread to the heated pan and cook each side for about 3-4 minutes on medium heat until each side is nice and golden.

Dust some icing sugar on top and serve warm with fresh berries and honey or maple syrup for breakfast.

Write to me for any queries!

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Looking for more breakfast recipes? Try these..

Banana and Chocolate Chip Pancakes

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Tomato and Cheese Muffins

 

Eggless Tomato and Cheese Muffins

 

Nutella and Banana Crepes

 

Nutella and Banana Crepes

 

Cheese and Jalapeno Muffins

Cheese and Jalapeno Muffins

5 Most Common Baking Mistakes

Are your cakes turning out too hard or do they sink once they cool down? Is your frosting too soft or your cookies hard as stone? Read on and find out what mistake you’re doing to become a better baker!

5 most common baking mistakes

Baking is not everyone’s cup of tea, not because it’s difficult but because it needs precision. Unlike cooking, which is mainly instinctive, baking is very much like a science lab experiment. Every ingredient has a role to play in the recipe so you cannot just throw one of them out without suffering the consequences. This makes baking intimidating for a lot of us. And even if we gather enough courage to get up and bake, most of the times we just don’t get it right. Sometimes, the cake is too hard, other times it’s too soggy. Or our frosting is too soft to hold shape or sometimes it’s so hard that it tears our piping bags. Our cookies just don’t taste the same as that bakery’s or something is just not right! Well, to ease all those panic attacks and to help you become a better baker, I’ll point out the 5 most common baking mistakes we amateur bakers do and how you can avoid them in your next baking session! Let’s see how many of you can relate to it!

  1. Not using the correct tools: I cannot stress the importance of right tools enough. If you’re serious about baking and want to genuinely be good at it, please please please invest in a good set of measuring cups and spoons. They will make your life so much easier and will save you all that math trouble you have when you read a recipe. You will suddenly feel so liberated. You may feel like you’re doing alright without them but the truth is you’re not, not getting the correct amount of ingredients is one of the major reason you’re screwing up the recipe. You will not believe how many emails I get where people ask me why the recipe went wrong, and the reason turns out to be them not using the correct tools. Trust me on this and buy them already, the pain of Googling how many grams are in a cup and then carefully using your “measuring” skills to get the right amount will vanish..and you will finally enjoy baking! P.S. – 1 cup does not mean 1 teacup, it means 1 measuring cup! Teacup is roughly half of an actual US measuring cup so imagine you’re putting almost half the quantity the recipe is asking for, if you use a teacup. P.P.S – some people might even suggest you to go one step further and invest in a good weighing scale, I won’t. It’s important but if you’re a home baker who bakes occasionally, it’s not worth it.5 most common baking mistakes 5 most common baking mistakes
  2.  Whisking too much or too little - I understand how unnerving it can be to figure out exactly how much whisking is too much so today I’ll break it down for you. There are two types of people – some who just go crazy with the mixer and others who are just too scared to whisk. Both are bad for your cake. What you should be doing is THIS -> whisk your butter and sugar like a mad person, go all in, treat this as your cardio and just move your arms. How much you whisk your butter and sugar will ensure how crumbly and airy your cake is, so do it with all your heart. Whisk the eggs in but not for too long, a minute of hard whisking will suffice. BUT as soon as you add the dry ingredients to the wet ones, ditch the whisk and use the spatula. This way you’ll ensure that no extra air gets into the batter. Mix your ingredients as long as you no longer see dry flour and then just bake it. I understand that the feeling of whisking is almost therapeutic (at least for me) but please please please refrain from over doing it. If you whisk the batter too much, you risk incorporating too much air which will rise in the oven giving you the impression that your cake is rising but will collapse as soon as you take it out. Similarly for under whisking, if you don’t whisk your butter and sugar enough, your cake will be dense and really heavy, and no one likes that, remember!

    5 most common baking mistakes

    Image Source: http://bit.ly/14Fsxky

  3. Opening the oven door to peak: This is a SIN. Do not open the oven door even if your life depended on it. If you open the oven door in the middle of baking what you end up doing is stopping the baking process, the cake will collapse and will not rise again. If you’re so keen on checking how your cake is doing, you can open the door after 2/3rd of the time has passed, which means if your recipe says bake your cake for 30 mins you need to wait at least 20 minutes before you can safely open the door. 

    Image Source: http://bit.ly/1KOwlkF

    Image Source: http://bit.ly/1KOwlkF

  4. Age and temperature of the ingredients: If a recipe says use softened butter or room temperature eggs (like mine do), please use that! It’ll make your life so much easier and baking so much fun! If the ingredients are all not at the temperature the recipe suggests, you will not get the best results. For example, you need to use soft butter to make cake but to make pie the butter has to be cold otherwise the pastry won’t be as flaky so follow what the recipe says because these things matter. Also, you must always use room temperature eggs because cold eggs won’t mix properly. Quick tip: If you have cold eggs and cannot wait for it to come down to the right temp., put the cold egg in a bowl full of warm water, it’ll quickly get the egg back to room temp in no time. :) Also, make sure the ingredients you use are not too old, use the freshest ingredients to get the best results.

    5 most common baking mistakes

    Image Source: http://bit.ly/1CsAyVm

  5. Substituting ingredients without proper research: Last but definitely the most common mistake, substituting ingredients without proper research. Baking is all science, every ingredient has a purpose to be there. Butter and sugar provide tenderness to a cake, whereas, flour and eggs provide structure. Milk or buttermilk are binding agents that get the batter together as well as provide moisture, so DO NOT reduce or increase the quantity because you feel it’ll work. Believe me when I say this that baking is all maths, I use formulas to create recipes and it is not easy to make the ingredients work together. So please research before you substitute something to understand what it does. If you’re into eggless baking and are looking for egg substitutes, follow this really helpful guide by Chef in You, I follow it and it has never failed me. 

So, at the end all I can say is you learn from your mistakes so don’t be disheartened if your cakes don’t come out the way you wan them to in the beginning. It’ll take some time and practice but you’ll eventually learn and when you do you’ll realize that baking is actually really fun.

These are the 5 most common baking mistakes that I feel people make! Comment below and let me know if I left something out or if there’s something you would like me to cover! :)

Write to me for any queries!

You can connect with me on  InstagramFacebook, Twitter and Pinterest for regular updates.

Lemon Cupcakes with Strawberry Frosting

Moist lemon cupcakes topped with a strawberry frosting to die for! These cupcakes are eggless so all you vegetarians can enjoy them too! :)

Lemon Cupcakes with Strawberry Frosting

My favourite season is here – the strawberry season! If there’s one ingredient that I absolutely love baking with, it has to be strawberries, closely followed by lemons. So for a little bit of coloue in this dark and gloomy weather, I baked with these two and came up with the dessert of the year! 

Lemon Cupcakes with Strawberry FrostingLemon Cupcakes with Strawberry Frosting

 

These Lemon Cupcakes are the absolute best and when you top them with my strawberry frosting, they become even better! I’ve baked these cupcakes before, and they turn out fantastic every time- moist, buttery, with just the right amount of that lemony zing. What more do you need to turn around this drab weather?

And about the frosting, let’s just say it is going to be one of THE BEST frosting you will ever taste, EVER! These days I only open the door to my fridge to eat a spoonful of this thing, and mind you..I’m not a frosting person. I would take muffins over cupcakes any day (don’t forget to check out my muffin recipes, I’ve got quite a lot of them; sweet and savory both – Nutella Stuffed Cinnamon Muffins, Blueberry and Cinnamon Muffins, Cheese and Jalapeno Muffins and many more) but this frosting won me over! I always say that I’m not a huge fan of over sweet frosting and to balance the sweetness I stay away from powdered sugar. So for this frosting recipe as well I used icing sugar, and not a lot of it. The whipping cream in the icing helps hold the texture with the icing sugar so it all works out harmoniously.

Lemon Cupcakes with Strawberry Frosting

The best part about these muffins is that they’re eggless, completely! All you vegetarians can now rejoice :D

I always recommend adding an egg to about a cup of flour but these cupcakes are moist enough with out them because I added buttermilk. Buttermilk is a great addition to any of your baked products because it not only lends moisture but also make your cupcakes and cakes moist and fluffy.

Lemon Cupcakes with Strawberry Frosting

 

To make these cupcakes you need really basic ingredients but a little patience and time so get started now! Read the recipe before you get started and let me know if you try these out! I’d love to know your views :)

 

RECIPE: Lemon Cupcakes with Strawberry Frosting

Makes: 9 medium cupcakes      Prep Time: 30 minutes     Baking Time: 15-20 minutes

INGREDIENTS

For Lemon Cupcakes

  • Softened Butter, 70 grams
  • Powdered Sugar, 70 grams
  • Lemon Zest, of 1 large lemon or 2 small ones
  • Lemon Juice, 1 tablespoon
  • Vanilla Essence, 1 teaspoon
  • All Purpose Flour, 128 grams or 1 cup
  • Baking Powder, 1-1/2 teaspoon
  • Buttermilk, 120 ml or 1/2 cup* (to learn how to make instant buttermilk, read below)
  • Milk, 50 ml

For the Strawberry Frosting

  • Fresh Strawberries, 1 cup
  • Softened Unsalted Butter (or white butter), 150 grams
  • Whipping cream (Rich’s or any other brand), 4 tablespoon
  • Icing Sugar, 125 grams
  • Vanilla essence, 1 teaspoon

To Assemble

  • Chopped Strawberries, 1/2 cup
  • Sliced Strawberries, to decorate
  • Sliced lemon quarters, to decorate
*For Instant Buttermilk: Heat 1 cup or 240 ml of milk until it boils, next add in 1 tablespoon of lemon juice to it and heat again until the milk curdles. Sieve out the curdled part and use the leftover liquid as buttermilk as directed in the recipe. 

METHOD

For Lemon Cupcakes

Preheat oven at 200 degrees Celsius.

Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until the mixture is light and fluffy.

Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.

Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.

You should have a smooth batter by now, toss this batter into a greased cupcake tray with 9 holes (3 inches diameter and 1 inch deep). Line the cupcake tray with paper cups to ensure that the cupcakes don’t stick to it. Bake at 180 degree Celsius for about 15 minutes minutes or until well risen and slightly golden. (While your cupcakes are baking you can start prepping your frosting; recipe below)

Insert a skewer in the center of the cupcakes and if it comes out clean with a few crumbs then your cupcakes are ready. Let them cool on a wire rack. If your cupcakes are not done after 15 minutes bake them for another 5 minutes and check again for doneness.

For the Strawberry Frosting

Start by making the strawberry puree. In a food processor, add in the strawberries (leaves removed) and whizz them until smooth. On a skillet, cook the strawberries on a really low heat until they’re reduced to about 3 tablespoons. This should take about 15 minutes. Make sure you reduce the puree otherwise your frosting will be really runny. Let the puree cool in a refrigerator while you prepare the frosting.

Whisk butter until light and fluffy, for about 5 minutes. In a separate bowl whisk the whipping cream until it triples in volume and forms stiff peaks.

Fold in the whipping cream to the whisked butter and add in the icing sugar, cooled strawberry puree and vanilla essence.

Refrigerate the frosting for about 15 minutes before you transfer it to your piping bag.

 

To Assemble

Mount a few chopped strawberries on each cupcake. Pipe on the frosting and decorate with a slice of strawberry and lemon slice.

Lemon Cupcakes with Strawberry Frosting

 

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

Looking for similar recipes? Try these..

Lemon Crepes with Tangy Lemon Glaze

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Lemon and Blueberry Loaf CakeLemon and Blueberry Loaf Cake

Lemon Cupcakes with Lemon Icing (eggless)

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 Blueberry and Cinnamon MuffinsBlueberry Cinnamon Muffins

Hershey’s Chocolate Cake with Chocolate Frosting Recipe

This Chocolate cake is called “Perfectly Chocolate” for a reason, it’s rich, moist and soooo chocolaty! The chocolate frosting is like the cherry on top! 

Hershey's Chocolate Cake with Chocolate Frosting

 

Cakes are easy and predictable, you have a recipe, you follow it to the T and you know the result will not vary. This is one reason I love baking! Cooking is more instinctive but baking is purely the recipe! If you follow the recipe religiously you know your cake will turn out just like the one in the picture.

This is all a LIE.

Yes, a lie. Baking cakes is not just about following a recipe, it’s much more. It’s about finding a blog or a cookbook that does not lie and gives you recipes that are tried and tested. I’ve tried baking chocolate cakes so many times, SO many that I’ve lost count but I never baked a perfect chocolate cake, and I know why, it’s because I never had the perfect recipe.

I tried and tried and tried and then one fine day (aka yesterday) I found this “Perfectly Chocolate” Chocolate Cake recipe on a food group and all my prayers were answered! I followed the recipe and the cake did turn out the way it promised, moist and “perfectly chocolate”. Not bitter, not overly sweet but just right!

DSC_0922

 

The cake was rich and moist but it needed something! So I made the best frosting to go with it. Delicious and creamy, chocolate buttercream. Unlike most frosting this one doesn’t have powdered sugar in it because I feel like that makes frosting too sweet so I used icing sugar and so it’s just the right amount of sweet! If you like your frostings sweeter by all means use powdered sugar.

Hershey's Chocolate Cake with Chocolate Frosting

 

This recipe makes enough for two 6 inch cakes or two 9 inch cakes..you can use any tin but please remember the time will vary. Baking time depends on the thickness of the cake and not the size so if you use a 9″ cake tin, bake for about 25 minutes but for a 6″ cake tin, your cake will need to be baked for at least 30-35 minutes. Also, allow your cake to cool down completely before you start with the  icing otherwise you risk melting it.

RECIPE: Hershey’s Chocolate Cake with Chocolate Frosting

Makes: Two 6″ cakes   Prep Time: 20 minutes   Baking time: 30-35 minutes     

INGREDIENTS

For the Chocolate Cake

  • Sugar*, 2 cups (or 450 grams approx.)
  • Flour (or maida), 1 3/4 cups (230 grams approx.)
  • Cocoa Powder, 1 cup (125 grams)
  • Baking Powder, 1 1/2 teaspoons
  • Salt, 1 teaspoon
  •  Eggs, 2 (or 1 cup/240ml buttermilk**)
  • Milk (at room temp.), 1 cup (or 240 ml)
  • Vegetable Oil, 1/2 cup (or 120 ml)
  • Vanilla Extract, 2 teaspoons
  • Boiling Water, 1 cup (or 240 ml)

For the Chocolate Frosting

  • Unsalted Butter*** (or white butter), 150 grams (at room temp.)
  • Whipping Cream****, 4 tablespoons
  • Icing Sugar, 1 cup (or 110 grams)
  • Cocoa Powder, 2/3 cup (or 85 grams approx.)
  • Vanilla Essence, 1 teaspoon
*I used 1 1/2 cup white sugar and 1/2 cup dark brown sugar, you can however, use only white.
** To make 1 cup buttermilk, boil 1 cup milk, once it starts boiling add a tablespoon of lemon juice. As soon as the milk curdles take it off heat and sieve it. Use the liquid part as buttermilk in the recipe. Wait for it to come to room temp before you use it.
***Butter should be room temperature so that it’s easy to work with. If your butter is cold and hard because of winters microwave it for about 10 seconds or until it is slightly soft. It should be melted, justly slightly soft.
****I use Whipping cream by Rich’s, if you can’t find it then use Amul cream instead. Your icing will be slightly heavy but still tasty!

METHOD

Grease and flour two 6-inch round cake tin. (Instead of flour use cocoa powder so that it matches the color of your cake, flour can stain your cake.)

Preheat your oven at 180 degrees celsius for 10 minutes.

Stir together sugar, flour, cocoa, baking powder, and salt in large bowl. Add in eggs (or buttermilk), milk, oil and vanilla; whisk for about 2 minutes using a mixer or about 3-4 minutes if you’re using a hand whisk. Stir in boiling water (batter will be thin so don’t be alarmed). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Let them cool while your prepare your frosting.

For the frosting, whisk butter and whipping using  a hand mixer for about 3 minutes or until they form soft peaks, add in vanilla, icing sugar and cocoa powder. Whisk until everything is properly mixed and the frosting forms stiff peaks.

Frost your cake once it completely cool and enjoy!

Write to me for any queries!

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The chocolate cake recipe is Hershey’s “Perfectly Chocolate” Chocolate Cake recipe. Chocolate Frosting recipe is Sugar n Spice by Radhika original.

Top 10 Recipes of 2014

A quick flashback of the most viewed recipes of 2014! Let’s see what your favorites have been!

Top 10 Recipes of 2014

This year has been great for me, I started my blog which went on to become a super fun experience. Initially it was just a medium to share the food I made but now it has grown into something bigger! Now, it’s all about developing and trying new recipes, taking pictures (which I didn’t know I’d enjoy so much) and interacting with all you people! I’ve made and published close to 100 recipes, but some were clearly more popular than the others! Here are the top 10 most viewed recipes in the year 2014..let’s see how many you’ve tried! :)

  • Eggless Lemon Drizzle Cake – This cake recipe is my top viewed post and my most favourite too! Super moist lemon cake with a tangy lemon drizzle, this has honestly got to be the best lemon cake I’ve ever tasted! If there’s one thing you have got to try from my blog, it’s this for sure. Check out the recipe here.

Eggless Lemon Drizzle Cake

  • Half and Half Chocolate Chip Cookies – My all time favorite cookies and by far the coolest looking! These half vanilla and half chocolate chip cookies are simply the best, at least for the people who are indecisive, because with these you can have the best of both the worlds! Check out the recipe here.

Half and Half Chocolate Chip Cookies Half and Half Chocolate Chip Cookies

 

  • Apple and Cinnamon Jam – A lot of you may not know that I have this recipe on the blog because it was actually one of the first few recipes I posted when I started blogging. My Apple and Cinnamon jam is made with no pectin and very basic ingredients, it’s great for winters! The pictures are horrible but I might just re-shoot it in a few days :) Check out the recipe here.

apple cinnamon jam

  • Super Easy Lemon Butter Biscuits – Again a recipe that was posted when I started blogging, these biscuits are tender, flaky and bursting with lemon flavour that goes amazingly well with the butter. They’re really easy to make and inspired by a recipe that Rachel Allen posted! Check out the recipe here.

lemon butter biscuits

 

Chocolate Swirl Banana Muffins

 

  • Peanut Butter Swirl Brownies (eggless) – There’s peanut butter (which is great) but then there’s peanut butter with chocolate, which as you can imagine is greater than great. It is (and I’m sure when I say this), the BEST combination in the entire world. I could marry them off and eat their kids, that’s how much I love this combination! So naturally these brownies are the best you’ll ever eat..check out the recipe here.

Peanut Butter Swirl Brownies (eggless)

 

  • Classic Banoffee Pie - This British classic is a layered dessert and is nothing short of fabulous. A simple biscuit base, topped with homemade caramel and fresh bananas is finished off with freshly whipped cream, you can also sprinkle some grated chocolate on top! Find the recipe here.

Classic Banoffee Pie

 

Lemon Cupcakes with Lemon Icing

 

Peanut Butter White Chocolate Chip Cookies

 

  • Homemade Garlic Breadsticks – These twisty garlic breadsticks are a hit with my family and apparently with you guys too! This recipe is really versatile and I made another version using it, my Cheesy Garlic Breadsticks! Check out the recipe for my homemade twisty garlic breadsticks here and for my cheesy garlic breadsticks here.

Garlic BreadsticksCheesy Garlic Breadsticks

So these were my Top 10 Recipes in the Year 2014 ! Tell me which ones you loved and the ones you tried, I’d love to hear from you!

Hope you all have a an amazing time tonight and a super successful year 2015!

Lots of Love,

Radhika !

Snowflake Chocolate Cookies and 1 Year Anniversary Giveaway!

The fudgiest chocolate cookies you’ll ever eat, topped beautiful snowflakes made with a really simple icing! My Snowflake Chocolate Cookies are perfect for this chilly weather!

Snowflake Chocolate Cookies

 

Before I start raving about these cookies let me just tell you that

Sugar & Spice by Radhika is 1!

SSBR is 1

Last year on 23rd December I posted my first recipe on this blog, and I haven’t stopped since. It’s been a superb year full of my baking shenanigans and I’d like to thank you all for being a part of it. Especially all the bloggers on WordPress who’ve been sooooo kind to me! To celebrate my blogversary, I’m giving away a Philips hand mixer to anyone who tries my recipes and gives it their own personal twist! For more information and to take part in the contest, please head over to my Instagram profile NOWWWW! :D

SSBR is 1

 

Back to my cookies nowww…

Snowflake Chocolate Cookies

 

 

Winters are here and in Delhi they’re really chilly this year. The temperature is way lower than London’s and you can actually feel the chill creeping into your bones, I mean seriously! So I decided to bake (because that’s my answer to everything these days) and I baked these glorious looking snowflake chocolate cookies! For my cookie base I used my ultimate chocolate cookie recipe inspired by Sally’s Baking Addiction and the icing is NOT royal icing, it’s a really simple mix of icing sugar, milk and vanilla essence! The icing is great because I do not need raw eggs to make it, it’s really simple and vegetarian and needs no whipping like royal icing does!

Snowflake Chocolate Cookies

 

Snowflake Chocolate Cookies

 

Make these Snowflake Chocolate Cookies before the winters are over and enjoy them hot with my Hot Chocolate ! They’re oeey gooey, fudgy, and everything you want  a chocolate cookie to be plus with gorgeous snowflakes on top! Snowflake Chocolate Cookies

Recipe: Snowflake Chocolate Cookies

Makes: 15 cookies  Prep Time: 1 hours 20 minutes    Baking Time: 11 minutes

INGREDIENTS

For the chocolate cookies

  • All Purpose Flour, 1 cup or 130 grams
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, 1/2 cup or 60 grams
  • Salt, 1/2 teaspoon
  • Softened Butter, 1/2 cup or 100 grams
  • Powdered Sugar, 1/2 cup or 60 grams
  • Dark Brown Sugar, 1/3 cup or 100 grams
  • Egg, 1
  • Vanilla Essence, 1 teaspoon
  • Milk, 2 tablespoons (if required)

For the icing

  • Icing sugar, 175 grams
  • Milk, 2 tablespoons
  • Vanilla Essence, 1 teaspoon

METHOD

Sift together flour, cocoa powder and baking powder (also salt if you’re using unsalted butter) in a bowl and keep aside.

In a separate bowl, whisk butter until light and fluffy, about 2-3 minutes and then add in the sugars (powdered and white). Whisk the sugars and butter until they’re properly combined for about 2-3 minutes. Now add in the egg and whisk again for a minute. Add in vanilla essence.

Add the dry ingredients to the wet ingredients little by little. Fold the ingredients together until you no longer see dry flour. Add the milk now and mix it in the dough.

Fold this cookies dough in cling film or foil and chill in the refrigerator for 1 hour. Chilling for an hour is must but 2 hours is preferred. This will make your cookie dough easier to handle.

Once your cookie dough is chilled take it out of the refrigerator and preheat the oven at 200 degrees Celsius for 10 minutes.

Line your baking tray with foil or parchment/butter paper.

Take about 1 tablespoon of dough from the dough and shape it into individual balls and slightly flatten them. Do not flatten them too much because the cookies will spread.

Bake the cookies in a preheated oven at 180 Degrees for 11 minutes. The cookies will appear to be really soft at first but they will firm up a bit once they cool down.

Now for the snowflakes!

While the cookies are cooling down, make your icing. Add all the ingredients listed under “for the icing” and mix them until all the icing sugar is mixed and you have a thick sheen less icing. Make sure your icing isn’t runny, you can assess that by looking at the amount of sheen in it. If your icing is really shiny that means it’s liquidy, add more icing sugar to it until the shine dulls out. Slightly runny icing is good as that will be easier to work with.

Now add the icing in a piping bag and cut the bag (very little) from the mouth to make way for the icing to come out. Start making the snowflakes once your cookies are completely cool. Refer to my video below to learn how to make it.

Enjoy!!

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