Thursday, December 26, 2013

Peanut Butter Oatmeal Chocolate Chip Cookies

This year Latif and I had decided that we would not celebrate our birthdays anymore and there would be no cake cutting or decorations. I had agreed to this without thinking much but when my birthday rolled around (mine comes first in November) I started having cake withdrawal symptoms and promptly announced that no cake birthdays suck.

Latif celebrates his birthday in December and I could not bear the thought of not making him a cake so I decided to make his all-time favorite Pineapple Upside Down. As I was assembling the ingredients I realized I didn’t have any pineapple at home. With a sad face I started keeping everything back inside when I spotted a packet of mini chocolate chips in the cupboard. What better way to cheer yourself up than making home made cookies!

I am a big fan of these cookies as chocolate, peanut butter and oatmeal are my idea of cookie heaven. I quickly mixed up a batch and baked them, all thoughts of a birthday cake forgotten.

Recipe Source - Given as is from Brown Eyed Baker


1 Cup All Purpose Flour
1 Tsp Baking Soda
1/4 Tsp Salt
113 Grams / 1 stick / 1/2 Cup Unsalted  Butter (At room temperature)
1/2 Cup Creamy Peanut Butter
1/2 Cup Granulated Sugar
1/3 Cup Light Brown Sugar
1/2 Tsp Vanilla Extract (I used vanilla essence)
1 Egg
1/2 Cup Rolled Oats (I used quick cooking)
1 Cup Semi Sweet Chocolate Chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Happy Eating!!

Tuesday, December 3, 2013

The Best Chocolate Cake Ever

I think it’s high time that I dedicate a post to my favorite chocolate cake. Sure the cake has been featured a number of times on the blog but it has always been overlooked by some frosting or flavor. Today it’s all about the cake and what a cake it is.

This is my go to recipe for any occasion when I need a quick cake as all the ingredients are always there in my pantry. It doesn’t even require butter and uses regular canola or sunflower oil. It is chocolatey, moist, rich and everything I want in my chocolate cake. It stands well to frosting and tastes yum plain as well. I have given this recipe to so many of my family and friends and all of them have reported excellent results. Many people call this Hershey’s black magic cake but I found the recipe on the food network. The coffee in the batter enhances the chocolate flavor and you will not taste the coffee at all. I have made this recipe in all shapes and sizes (including cupcakes) and it always turns out well.

Recipe Source – Food Network

Ingredients – Yields two 8 inch round cakes/one 13x9 rectangle/two 8 inch squares/12 Cupcakes.
1 3/4 Cups All-Purpose Flour, Plus More for Pans
2 Cups Sugar
3/4 Cups Good Cocoa Powder
2 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Salt
1 Cup Buttermilk, shaken (I use 1 Tbsp lemon juice + enough milk to make 1 cup)
1/2 Cup Vegetable Oil
3 Large Eggs (at room temperature)
1 Tsp Vanilla Essence
1 Cup Boiling Water
1 Tsp Instant Coffee or Espresso Granules

1. Preheat oven to 350⁰ F / 175⁰ C. Grease and line two 8 inch round cake tins (or one 13X9 inch rectangle) with parchment (baking) paper.
2. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Use a whisk to stir everything well.
3. Place the buttermilk in a medium bowl and add the oil, eggs and vanilla essence. Whisk well till all the ingredients are incorporated.
4. Slowly add the buttermilk mixture to the flour mix. Stir well to ensure there are no lumps.
5. Dissolve the coffee in the hot water and add to the batter and stir just to combine.
6. Pour the batter in the two pans and bake on the middle rack till a skewer inserted in the middle comes out clean, about 30-35 minutes.
7. Cool the cakes in the pan on a wire rack for 15 minutes then invert to remove. Cool completely before frosting or eat as you like!

Happy Eating!!