White Chocolate and Cranberry Cookies

Soft and chewy vanilla cookies with white chocolate chips and dried cranberry, perfect for this wintery weather! Read on to know how to bake soft cookies each time.

White Chocolate and Cranberry Cookies

Happy Halloweeeeenn you guys! I come bearing cookies :D There’s no pumpkin but there’s chocolate, lots of it and who doesn’t love chocolates, huh? My White Chocolate and Cranberry Cookies are super yum and great for the upcoming winter season. They keep well and really versatile. If don’t have access to dried cranberry you can use raisins or dried figs and if you like, use dark chocolate chips instead.

I’ve used my standard cookie recipe that I used to make my Chocolate Chip Sprinkle Cookies, Gems Cookies and Half and Half Chocolate Chip Cookies. It’s really simple and I do have a substitute for eggs in the recipe too. Now going to the texture of these cookies. Like I always say, I’m a huge fan of soft, chewy cookies like the ones you get at Subway (not the best example but you know what I mean right) so I make it a point to bake soft cookies. If you’re looking for a crunchy recipe you should try my All Butter Cookies, which REALLY good and crunchy.

Now there’s no secret to baking soft cookies but just a few simple tips that I’ve learnt over the years.

  1. Under Bake - Under baking  cookies makes cookies really soft. Bake your cookies for just 8-10 minutes and don’t worry about them being uncooked. They’ll be super soft the minute you take them out but after sometime they will firm up a little and have the perfectly soft texture.
  2. Eggs – Eggs are essential to soft cookies but if you can’t eat eggs add cornstarch instead. If you’ve never added eggs to cookies before, try them once and you’ll never go back.
  3. Brown Sugar – Brown sugar has molasses that makes cookies soft and chewy, so if you want to add moisture add brown sugar. On the other hand, if you love crunchy cookies use white sugar.

White Chocolate and Cranberry Cookies

Now that you know what’t needed to bake soft cookies, you can get on to baking these White Chocolate and Cranberry Cookies.Let me know how you get on!

RECIPE: White Chocolate and Cranberry Cookies

Makes: 12-14 cookies   Prep Time: 1 hour and 30 minutes    Baking Time: 10 minutes

INGREDIENTS

  • Flour (maida), 1 1/4 measuring cup or 180 grams
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Softened Butter, 100 grams
  • Sugar, 130 grams (mix of white and dark brown)
  • Egg, 1  (Or 1 tablespoon cornflour mixed with 4 tablespoon water)
  • Vanilla Essence, 1 teaspoon
  • White Chocolate Chips, 1/2 measuring cup
  • Dried cranberry/ raisins/figs/cherries, 1/2 measuring cup
  • Milk, 1/4 cup or 60 ml (Optional- Add this only if the dough feels too dry)

METHOD

Sift flour, salt and baking powder in a bowl and keep aside to be used later.

In a separate bowl, whisk butter until soft and fluffy. Add in the sugar and whisk again until properly combined. Lightly whisk in the egg and vanilla essence too.

Add the dry flour mix to this butter mixture using a spatula and mix until you no longer see dry pockets of flour. Avoid over mixing as that can make your cookies really hard.

The mixture shouldn’t be too dry or too wet. If it feels too hard to work with, add in the milk little by little but make sure that dough isn’t runny either. It should be slightly sticky, not too dry. To get the perfect consistency, try making balls using your hands, if you can make balls but the dough sticks to your hands, it’s ready. If it doesn’t stick to your hands at all, add a little milk to make it moist. Remember : Sticky is good. It’ll yield softer cookies.

Add in the white chocolate chips and dried cranberry. Mix until they’re properly dispersed.

Wrap the dough in a cling film or plastic wrap and refrigerate for 1 hour. Chilling is important so DO NOT SKIP IT.

After an hour is over, take out dough to make cookies. In the meantime, preheat your oven at 180 degrees Celsius for 10 minutes.

To make cookies, take about a tablespoon of dough per cookie, roll the dough in your palm of your hands and slightly press them to make them flatter. Don’t make them too flat as the cookies will spread after baking.

Bake Cookies at 180 degrees Celsius for 9-10 minutes and take them out when done. The cookies will be really soft, so do not lift them just yet. Add some chocolate chips on top and slightly press them, since the cookies are hot at this stage and soft, the chips will easily fit on top, melt slightly and stick to it. This is purely for looks so you can skip this if you like.

Lift the cookies once they’re cool. Store in an airtight container for up to 2 weeks.

Write to me for any queries!

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 Looking for similar recipes? Try these…

Chocolate Chip and Sprinkle Cookies

Chocolate Chip Sprinkle Cookies

Candy Cookies aka Gems Cookies (eggless)

Candy Cookies aka Gems Cookies

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

Double Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

 

 

 

 

Dark Chocolate Raspberry Brownies

Make these totally irresistible Dark Chocolate Brownies with fresh Raspberries this festive season! They’re perfect to be served as a dessert with some ice cream or on its own with some tea or coffee!

Dark Chocolate Raspberry Brownies

 

These Dark Chocolate Rapberry Brownies are the real thing. Super fudgy, dense and moist brownies with hints of sweet and sour raspberries is a perfect dessert or tea time treat! They look super festive so make them for the festive season that’s just around the corner! Serve these to your guests on Diwali and I promise they’ll love you for it!

Dark Chocolate Raspberry Brownies Dark Chocolate Raspberry Brownies

It’s not everyday that I come up with recipes that just stick to my head and haunt me until I make them. This was one such case. I saw these raspberry brownies on Amy’s Healthy Baking a few months back and couldn’t think of anything else but these. They looked so pretty that I kept looking for raspberries so that I could bake them. Since I’m from India and finding fresh berries other than mulberries and strawberries can be a little tough so when I found frozen raspberries in the supermarket the other day, I was so excited that I bought them and baked with them. I would’ve preferred fresh berries but I worked with what I had..and the result is not half bad..they taste pretty darn good if I can say so myself! :D

Dark Chocolate Raspberry Brownies

RECIPE: Dark Chocolate Raspberry Brownies

Makes: One 9″x9″ brownie

INGREDIENTS

For the Chocolate Brownie

  • All Purpose Flour, 1 cup (128 grams)
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, 1/3 cup
  • Softened Butter, 2 tablespoons
  • Sugar, 2/3 cup (mix of white granulated and dark brown)
  • Condensed Milk, 100 grams
  • Melted Dark Chocolate, 100 grams
  • Milk, 1/2 cup (or 120 ml)
  • Vanilla Essence, 1 teaspoon
  • Raspberries (fresh or frozen), 1 cup

METHOD

In a bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.

In another bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.

Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.

Preheat your oven to 180 degrees Celsius for 10 minutes

Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and line with a few raspberries. Cover them with the remaining brownie batter and top with the leftover raspberries.

Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.

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Here are some more brownie recipes that you may like..

Caramel Brownies

Caramel Brownies

 

Red Velvet Chocolate Swirl Brownie Bars

Red Velvet Chocolate Swirl "Brownie" Bars

Marshmallow Brownies

Marshmallow Brownies -2

 

Savory Cheese Pretzels

These super soft Savory Cheese Pretzels are perfect for an evening snack. They might look complicated and intimidating but trust me..they’re actually really simple to make! Read on to find out how to make that adorable pretzel shape.

 

 

Savory Cheese Pretzels

Being a dessert blogger I have an undying love for desserts and all things sweet. However, there are times when I just want a break and need something to counter all that sugar in my system. Because how many times a week can you have sugar anyway? I decided to make soemthing savory..Enter my Savory Cheese Pretzels..perfect snack for for those untimely hunger pangs! They’re not just easy but are also super fun to make…the adorable pretzel shape is surely the winner and I have a small tutorial with pictures to help you get that shape right. It cannot get easier than this!

Savory Cheese Pretzels

 

If there’s anything I truly enjoyed eating after my heavenly Corn and Cheese Baked Potatoes..it’s these pretzels. The cheese isn’t overwhelming, you only taste hints of it so it’s great if you’re not a huge cheese fan. They’re perfect as an evening snack and taste best when warm.

So before any further ado, here’s the recipe without any bullshit. Make these and let me know !! :D

 

 

 

RECIPE: Savory Cheese Pretzels

Makes: 6 pretzels     Prep Time: 1 hour 30 minutes     Baking Time: 25-30 minutes 

INGREDIENTS

  • Water, 1 1/2 cups
  • Active Dry Yeast, 1 tablespoon
  • Sugar, 2 tablespoons
  • Flour, 3 1/2 cups (450 grams)
  • Olive Oil, 2 tablespoons
  • Salt, 1 tablespoon
  • Cheddar Cheese, grated, 1 1/2 cups
  • Dried Chives/ Dried herbs of your choice, 3-4 tablespoons
  • Salt, Pepper and Chili Flakes, to taste
  • Parmesan cheese, to sprinkle on top
  • Egg, 1 (for egg wash)

*Egg is optional. Brush the pretzels with milk instead if you cannot use eggs.

METHOD

Make the dough

In a glass jar, warm the water for 25 seconds in a microwave and mix in 1 teaspoon of sugar in it. Once the sugar is dissolved, add in the yeast and mix until the yeast is dissolved. Cover the jar with cling film/plastic wrap and let it rest for 10 minutes.

In the meantime, mix together flour, remaining sugar, olive oil in a bowl and keep aside to be used later.

After the 10 minutes are up, the surface of the water will be all foamy (if it’s not start again because it is likely that your yeast has died). Add the yeast water to your flour mix and get it all together to form a dough.

Toss the dough ball on a well floured surface and knead it for good 5-7 minutes or until the ball is not sticky. Poke the dough ball and if it bounces back, your dough is ready.

Grease a clean bowl with olive oil and keep your dough ball in it. Cover immediately with cling film and keep in a warm place until it has doubled in size. This could take anywhere from an hour to 2 hours.

(If you don’t find a warm place, preheat your oven for a few minutes, switch it off and keep the bowl in it; please make sure the oven is warm and not hot. Too hot temperature could kill the yeast)

For visuals of the dough making process please visit this recipe. I’ve got all details with lots of pictures to help you understand better.

Assemble

Once your dough ball has doubled in size, take it out and punch the air out of it. Knead lightly for a minutes and start rolling it out using a rolling pin. If at any point you feel that the dough is sticking sprinkle flour on it.

Roll out the dough until it’s about an inch thick and sprinkle grated cheddar cheese, salt, herbs, chilli flakes, salt and parmesan cheese on it.

Roll in the dough and make a log (like a swiss roll). Now start kneading the dough to make sure everything is incorporated properly in the dough. The cheese will fall out but simply tuck it in and knead again.

Please knead with light hands. Once all the ingredients are safely tucked in the dough, form a ball and cut it into 6 equal pieces and start forming pretzel shapes.

HOW TO MAKE PRETZEL SHAPES

Homemade Soft Pretzels

 

Preheat the oven at 180 degrees Celsius for 10 minutes.

Once you’ve made the pretzel shapes, line them on a baking tray and brush them with egg or milk. Sprinkle salt, pepper, chili flakes on top and bake for 25 minutes at 180 degrees Celsius.

To get a slight brown color on top. grill/broil the pretzels by turning on only the top grill for 5 minutes or until you have reached your desired color.

Enjoy hot!

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

Here are some similar recipes that you might like to try…

Sugar and Cinnamon Soft Pretzels

Homemade Soft Pretzels

 

Cheesy Garlic Breadsticks

 

Cheesy Garlic Breadsticks

Classic Margherita Pizza

Classic Margherita Pizza

 

 

Nutella Swirl Banana Bread

My classic banana bread recipe is now even better with perfect looking swirls of Nutella on top (and on the inside)..this Banana Bread can easily fail all your other tea favorites. Try it today!

Nutella Swirl Banana Bread

 

I want to confess something. I ate this Nutella Swirl Banana Bread…ALL of it…on my own..I did not share..and I don’t regret it!! Now it may not sound alarming to you but consider this…whenever I bake something I offer it to my family, if friends are around I share some with them and when I still have some left I take it to work. I eat everything I make but rarely do I eat all of it. This Nutella Swirl Banana Bread is something else, once you try it you wouldn’t wanna share it too! The strong banana flavour that comes from my overripe bananas, the swirls of Nutella that run through my bread and the fantastic looking not-too-brown-but-still-brown top everything tastes fabulous together. I don’t think there’s anything that comes close to banana breads in terms of taste and this one with Nutella is going to be the best one you’ll ever taste.

Nutella Swirl Banana BreadNutella Swirl Banana Bread

 

Nutella Swirl Banana Bread

 

 

The secret to this Nutella Swirl Banana Bread and just about any banana bread is – OVERRIPE BANANAS. I cannot stress this enough. Make sure the bananas that you use are extremely spotty and are a few days old. Fresh bananas aren’t as sweet and they don’t give a strong enough flavour, you don’t want to be using them. Also, make sure you puree the bananas since there’s no liquid in the recipe (except the egg). You can keep the puree a little bit chunky if you prefer to have a few pieces in your bread.

Because the batter is so wet and the sole liquid is the banana puree it takes longer to bake. I bake my banana bread for 45-50 minutes, however, I cover it with foil halfway through to avoid heavy browning on the top. If you can, try an use a light colored tin to bake the bread to avoid browning it from the bottom.

 

 

Nutella Swirl Banana Bread

Nutella Swirl Banana Bread

Once your main batter is done, you get onto the fancy bit! The Swirls!!! Making the swirls is troubling for a lot of people, I get a lot of messages where people ask me how I did them. The fact is they’re super easy to make, yes you need to understand the trick ones, but after that you can get onto making just about anything with swirls….be it my Red Velvet Chocolate Swirl Brownies, or Peanut Butter Swirl Brownies or Chocolate Swirl Banana Muffins. You can make it all!

RECIPE: Nutella Swirl Banana Muffins

Makes: One 9″ loaf    Prep Time: 20 minutes    Baking Time: 45 minutes

INGREDIENTS

  • Flour (maida), 250 grams
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Butter, 100 grams
  • Sugar, 100 grams
  • Egg, 1 (or 4 tablespoons yogurt)
  • Overripe Bananas, 3 (Puree the bananas by simply blending them in a food processor)
  • Milk, 2-3 tablespoons (optional- use only if the batter looks a little too thick)
  • Vanilla Essence, 1 teaspoon
  • Nutella, 8-10 teaspoons

METHOD

Grease a 9″x5″

In a bowl, sift together flour, baking powder and salt and keep aside to be used later.

In a separate bowl, whisk butter until light and fluffy, about 4-5 minutes. Add in the sugar (can be a mix of white and dark brown). Whisk again until they’re properly incorporated.

Add in the egg and whisk again, lightly this time. Make sure you don’t incorporate too much air into it or the bread will sink from the centre after it’s done baking.

Add in the banana puree. Make sure the puree isn’t too chunky.

Add milk if necessary and vanilla essence.

Preheat the oven at 180 degrees for 5 minutes while you make the swirls.

For the swirls:

Nutella Swirl Banana Bread

Divide your batter into 3 equal parts. Pour one part into your greased loaf pan and drop spoonfuls of Nutella onto it. Now run a skewer/toothpick through it. Run the skewer in any direction, just randomly until you have received your desired pattern.

Top this with the 2nd part and repeat again. Finally, pour the remaining batter on top and make the swirls on top. Make sure you make these look good, the ones on the bottom layer are not going to show, this will.

Bake the bread fr 45 minutes at 180 degrees Celsius. When the first 15 minutes are up, take out your loaf pan and cover it with foil. This is done to avoid heavy browning.

Once your Nutella Swirl Banana Bread is done, insert a skewer in the centre to check for doneness. If the skewer comes out clean it’s done and you can transfer the bread to a wire rack carefully after 5 minutes. Otherwise, bake for 5 more minutes and check again.

Write to me for any queries!

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

Love banana breads? Try these recipes next…

Chocolate Chip Banana Pancakes

Banana and Chocolate Chip Pancakes

Chocolate and Banana Muffins

Chocolate and Banana Muffins

Chocolate Chip Banana Muffins (Sugar Free)

Sugar Free Chocolate Chip Banana Muffins

Nutella and Banana Crepes

Nutella and Banana Crepes

The Best- Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

 

 

Nutella Stuffed Cinnamon Muffins

Moist and fluffy vanilla muffins stuffed with ooey gooey Nutella in the centre and topped with some more Nutella to finish off..Oh and let’s not forget there are subtle hints of cinnamon in there too! This one is a must try for all Nutella fans out there.

Nutella Stuffed Cinnamon Muffins

Ever had a muffin and thought “Will I ever be able to top this?” .. I think that..all the time.. and not just with muffins but with almost everything I made #FoodBloggerProblems! The thing with us food/recipe bloggers is that we’re always uncertain whether we’ll find something better to make (or is it just me?) buuuttt surprisingly..we always do! When I made these Chocolate Swirl Banana Muffins and these Cheese and Jalapeno muffins, I was convinced I will never come up something that be even remotely as delicious as them but my Nutella Stuffed Cinnamon Muffins have done it. They’re the moistest, fluffiest muffins you’ll ever eat and they also come with a hidden surprise in the centre…a dollop of Nutella!

 

 

Nutella Stuffed Cinnamon Muffins

 

Nutella Stuffed Cinnamon Muffins

 

These Nutella Stuffed Cinnamon Muffins are a must try for all Nutella lovers out there..I didn’t just stuff them with it but also drizzled some over the top. It’s a dream come true..yes they’re indulgent but you may have figured out by now that I don’t give a damn about calories. I’m just thinking of ways to adapt these now..what else can I stuff muffins with!? Jam? Chocolate? Marshamallow :o Throw some ideas at me guys!

Anyhow..please make sure that you bake these for 20 minutes and not more..baking timing is the most crucial thing for any cake recipe..a few minutes over and you’ll have a hard rock in the name of muffin. So keep checking! And yes..no peeking and opening the oven door for the first 15 minutes atleast. Try this and don’t forget to let know okay ? :)

 

Nutella Stuffed Cinnamon Muffins

Makes: 9 medium muffins    Prep Time: 20 minutes     Baking Time: 20 minutes

INGREDIENTS

  • Flour, 200 Grams
  • Baking Powder, 1 Teaspoon
  • Cinnamon Powder, ½ Teaspoon
  • Salt, ½ Teaspoon
  • Butter, 50 Grams
  • Sugar, 110 Grams
  • Egg, 1 or Yogurt, 3 Tablespoons
  • Vanilla Essence, 1 Teaspoon
  • Milk, 120 Ml
  • Nutella, 9 Teaspoons

METHOD

Grease your muffin pan with a little bit of oil or melted butter, set aside.

Sift together flour, baking powder, salt and cinnamon powder and keep aside to be used later.

In a separate bowl, whisk together butter and sugar until light and fluffy, about 3-4 minutes. Add in the egg or yogurt and whisk lightly until completely incorporated. Make sure you don’t whisk too much, if too much air is incorporated in the batter the muffins will sink after baking, so be careful!

Add in the vanilla essence and milk. Mix everything until you no longer see dry flour.

Preheat your oven at 180 degrees Celsius for 5 minutes.

Fill muffin cups until half full with the batter. Drop spoonfuls of Nutella in the centre and then fill the muffin cups till the top with the remaining batter.

Bake for 20 minutes at 180 degrees Celsius.

Write to me for any queries!

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

If you’re looking for muffin recipes..try these..

Blueberry and Cinnamon Muffins

Blueberry Cinnamon Muffins

Cheese and Jalapeno Muffins (Eggless)

Cheese and Jalapeno Muffins

Tomato and Cheese Muffins (Eggless)

Eggless Tomato and Cheese Muffins

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

 

Chocolate Chip Sprinkle Cookies

These perfectly moist cookies loaded with sprinkles and chocolate chips are a must for every party! Make these for a special occasion or…well because you deserve a little bit of celebration every now and then.

 Chocolate Chip Sprinkle Cookies

Hello you guys! It’s been almost a week since I shared a recipe and I’m almost ashamed to be admitting it that my blog has taken a back seat because of all the workload I am under (FYI I now have a full time job in advertising). I’m trying to get a timetable in place but I feel like nothing is working and no matter how hard I try, I just cannot reach my 3 recipe a week goal. I wonder how bloggers who work full time manage all this. Let’s not forget some of them are moms, which means even more work…I’m dying here, trying to make the ends meet and those superwomens just whoosh past all their deadlines and make it look it it’s all a piece of cake! Its s depressing to not be able to meet your goals so to make my mood a little bit better and to get away from all the stress I decided to have a party, a party in a cookie and these Chocolate Chip Sprinkle Cookies were born…well baked..! :p

Chocolate Chip Sprinkle Cookies

These Chocolate Chip Sprinkle Cookies are antidepressant. I mean can anyone stay depressed after looking at those sprinkles? I know for a fact that I can’t…they lift your mood the second you look at them and when you bite into these cookies, well…that’s a whole different story! These soft baked Chocolate Chip Sprinkle Cookies are sooo buttery, they almost make you feel guilty, but I was so stressed that I didn’t care! The double chocolate chips, white and dark are my second favorite bits…after the sprinkles of course. They make these cookies taste fabulous, almost irresistible!

Chocolate Chip Sprinkle Cookies

The idea to make these Chocolate Chip Sprinkle Cookies actually struck me when I saw Sally’s Cake Batter Cookie recipe. They looked SO good and I knew I had to adapt them. Because I’m not a fan of cake batter cookies, I skipped that bit and went with my good ‘ol cookie recipe and added all the goodies to it. The end result is just as pretty as Sally’s Cake Batter Cookies and I bet just as tasty! Oh btw…these Chocolate Chip Sprinkle Cookies are soft baked…meaning when you take a bite of these cookies, there won’t be a crunch. They’re extremely soft and chewy and I love them that way. So if you’re looking for a crunchy cookie recipe, you’re looking at the wrong place my friend! You can try my All Butter Cookies or my Lemon Butter Cookies for the crunchy versions.

Chocolate Chip Sprinkle Cookies

These Chocolate Chip Sprinkle Cookies are extra moist. To make my cookies extremely soft and moist I always always always add dark brown sugar, that stuff is what makes them SO good! Use it once, and you’re never going back to all white sugar cookies, I promise! I also add an egg for a little extra moisture…if you prefer eggless cookies simply add 1 tablespoons of cornflour/cornstarch mixed with water, it’ll do the trick. Although nothing can truly replace the moisture an egg provides, so use it if you can!

RECIPE: Chocolate Chip Sprinkle Cookies

Makes: 15-20 cookies    Prep Time: 20 minutes    Baking Time: 10 minutes

INGREDIENTS

  • Flour, 150 grams
  • Baking powder, 1 teaspoon
  • Butter, 100 grams
  • Sugar, 100 grams (mix of white and dark brown)
  • Egg, 1 (or 1 tablespoons cornflour mixed with 2 tablespoons of water)
  • Vanilla essence, 1 teaspoon
  • White chocolate chips, 1/3 cup
  • Dark chocolate chips, 1/3 cup
  • Rainbow sprinkles, 1/3 cup

METHOD

Sift flour and baking powder together and keep aside to be used later.

In a separate bowl, whisk butter for 2-3 minutes or until its lighter in color and a little fluffy. Add in the sugars and whisk again until the sugar is properly combined, almost 2-3 minutes.

Add in the egg and mix lightly, without incorporating too much air. Add in the vanilla and mix.

Now slowly add the dry ingredients to these wet ingredients and mix using a spatula until everything is properly combined. Toss in the chocolate chips and sprinkles once you no longer see dry flour.

The cookie dough will look something like this. Not too wet and not too dry.

Chocolate Chip Sprinkle Cookies

Wrap your cookie dough in aluminum foil and chill it in the refrigerator for 1 hour.

Once your dough is chilled, preheat your oven for 5 minutes at 180 degrees Celsius while you work on your cookie shapes.

Take 1 tablespoon cookie dough per cookie. Form a ball shape and slightly flatten it with the palm of your hands. Place the cookies on a baking tray lined with aluminum foil, about 2 inches away from each other.

Bake the cookies in a preheated oven, for 10 minutes at 180 degrees Celsius.

Take your cookies out of the oven once they’re done and stick a few chocolate chips on top and press them slightly so that they’re planted on the cookie. (This is only to make them look better, so if you don’t give a damn about looks you can skip it.) The chocolate chips will melt over the hot cookies a bt and when they cool down, they’ll stick to the cookies.

The cookies will appear extra soft after baking, but they will firm up after cooling. So don’t be alarmed.

Enjoy these whenever you’re depressed and need a little bit of color in your life!

 

Write to me for any queries!

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

 Some more cookie recipe….

Oatmeal Chocolate Chip Cookies (eggless, sugar free and gluten free)

Oatmeal Chocolate Chip Cookies (eggless, sugar free and gluten free)

Candy Cookies aka Gems Cookies

Candy Cookies aka Gems Cookies

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

 

 

 

 

Corn and Cheese Baked Potatoes

The ultimate comfort food..these baked potatoes loaded with mozzarella cheese and sweetcorns will transport you to your happy place! Extremely easy and completely satisfying, try these out today !

Corn and Cheese Baked Potatoes

Want to be transported to your happy place? Eat these. My Corn and Cheese Baked Potatoes can the grumpiest person happy. Extremely satisfying, these potato shells are perfect on their own or a side dish. Nothing beats the satisfaction you feel after eating these ooey gooey cheesy potatoes, so eat these when you’re feeling down and they surely will lift your mood! This is not the quickest recipe but definitely the tastiest and good taste comes at a price, here the price is time. They need no watching over, just pop these in and go read a magazine, they’ll be ready in an hour and 15 minutes!

Corn and Cheese Baked Potatoes

RECIPE: Corn and Cheese Baked Potatoes

Makes: 6-8 Potato Shells      Prep Time: 1 hour 30 minutes       Baking Time: 25 minutes

INGREDIENTS

  • Potatoes, 4 large
  • Olive oil, 2 tablespoons
  • Hot Milk, 4 tablespoons
  • Melted butter, 3 tablespoons
  • Mozzarella cheese, 3/4th cup grated
  • Sweet corns, ½ cup (preferably canned)
  • Seasonings (salt and pepper)
  • Dried Chives, 3 tablespoons (optional)

METHOD

Preheat your oven to 200 degrees Celsius for 10 minutes.

Wash your potatoes and massage them with olive oil. Once your potatoes are covered with oil, prick them using a fork multiple times. This is necessary for the steam to escape.

Bake these potatoes in a preheated oven for 1 hour 15 minutes at 180 degrees.

Once your potatoes cool down a little after baking, cut them length wise and using a spoon, scoop out the insides of the potatoes. You will be left with potato skins that will act like shells for the filling.

To prepare your filling, mash the potatoes you scooped out in the above step. Mix in melted butter, hot milk and mash again using a fork until the potatoes are nice and fluffy and everything is completely combined. This should take around 3-4 minutes.

Add in the mozzarella cheese to the mashed potatoes and reserve some to sprinkle at last. Add your seasoning, sweet corns and dried chives and mix again.

Preheat your oven at 180 degrees Celsius for 10 minutes again.

Take the mashed potato filling and spoon it back into the potato skin shells until completely full. Spoon in a little extra filling on top for that mounted look. Top with the mozzarella cheese that you reserved and sprinkle dried chives.

Bake the potatoes for 25 minutes at 180 degrees Celsius. And enjoy!

Write to me for any queries!

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

 

 

Looking for similar recipes? Try these..

Cheesy Garlic Breadsticks

DSC_0226-2

Tomato and Cheese Muffins

Eggless Tomato and Cheese Muffins

Cheese and Jalapeno Muffins

Cheese and Jalapeno Muffins