Chunky Milk Chocolate Oatmeal Cookies

How would you like some big – fat – wholesome – crunchy and crispy on the edge and chewy in the middle wheat – oats  and toasted nut – Chocolate chip cookies? Drooling ?

Fresh cookies baked with hint of cinnamon and some milk chocolate as well . And did I day they have reduced sugar. Definitely a worthy contender to the list of wholesome options. And not to mention the kitchen smelled heavenly . Definitely christmassy in spring theme , I say !

This was to have been published a couple of weeks ago. But let’s just say my Macbook decided not to cooperate and a whole bunch of my photos just poofed up in thin air !

Chunky Milk Chocolate Oatmeal Cookies

Lots of adventures aside, this recipe needs to be up as the cookies are long gone  and kids are clamoring for more. And I would love for you all to try it as well.

 

IMG_0722_edited-1HChunky Milk Chocolate Oatmeal Cookies

Gorgeous, big fat near bakery style cookies with crunch of nuts, hint of cinnamon and sweetness of milk chocolate balanced by semi sweet chips. Crispy, yet chewy oatmeal wheat cookies – served with a glass of milk and a big smile !

 

Prep time : 20 min

Baking time :  10-12 min

Cookies about : 24 -36

 

Ingredients:

Sift and Mix :

  • White whole wheat flour : 3/4 cup
  • Unbleached All purpose flour : 3/4 cup
  • Baking powder : 1/2 tsp.
  • Baking soda : 1/2 tsp.
  • Cinnamon ground : 1 tsp.
  • Salt : 1/2 tsp.
  • Quick cooking oats : 1 cup

To cream :  ( Ingredients at room temperature)

  • Unsalted butter  : 1 and 1/2 sticks or  12 Tbsp.
  • Granulated sugar : 1/4 cup
  • Packed dark brown sugar : 2/3 cup
  • Pure Vanilla extract : 1 Tbsp.
  • Almond extract : 1 tsp. ( optional)
  • Large , cage free egg : 1
  • 2 % milk : 2 Tbsp.

Additions for the final cookie base :

  • Milk chocolate chips : 1 and 1/4 cups
  • Semi sweet chips : 1/4 cups
  • Toasted and chopped walnuts and almonds : 1 cup

Instructions:

  • Pre heat oven to 375 F.
  • Line your baking sheets with parchment paper. Clean up would be a breeze.
  • Sift and mix all the ingredients listed under order. Add the quick cooking oats  at the very final stage and then given a thorough mix.
  • Cream the butter well initially. Say for about 3 minutes.Then add in the sugars and cream for another couple of minutes to yield a fluffy creamy mass.
  • Add the whole egg and mix it in thoroughly and then add the vanilla and almond extracts and the couple of tablespoons of milk and mix till blended again.
  • Now add in the flour-oats combination mix. Just mix until no streaks remain . Do not over mix.
  • Finally fold in the chocolate chips and nuts for even distribution.  Fold it in please. Again DO NOT over mix please.
  • Using a cookie scoop or tablespoon scoop, scoop out portions of the cookie dough and place about 2 inches apart.
  • Bake at 375 F for about 10-12 min so edges are browned crisp , but centers remain chewy. Or if you prefer you can make it crisp entirely too. I made a combination of both.
  • Remove and cook on baking sheets for about 5 min. Remember they do continue to cook on the sheets, so change them out to wire racks after that to cool down.

Chunky Milk Chocolate Oatmeal Cookies

Recipe is a minor adaptation of the original one from  Nestle site.

Cinnamon Swirl Quick Bread

It is a gorgeous day and looks like winter is on its last legs in NC.  Who wants to do a boatload (make it loads) of laundry, check things off the work checklist, shop, cook and drive around for a gazillion pickups and drop offs.. Right ! We sure can dream on, can’t we?.

Cinnamon Swirl Quick Bread

Meanwhile reality sinks in and work beckons and just for the lark of it , I think this week calls for something special. Why so, you may ask ? Why not ? I reason . It’s special cause we want it to be , cause we feel like it and cause I am singing Pharell Williams “Happy” song.  A3 theorizes that un-birthday , birthday celebrations are cool. Therefore , mom has been summarily hinted and pleaded alternatively, to pretty please plan and throw  a “surprise” one. No amount of  A1 and A2’s reasoning that one cannot really plan for one’s “surprise” party holds water. A3 promises to promptly forget he asked for one as long as he is promised his special day. LOL. I love this kid’s reasoning !

Cinnamon Swirl Quick Bread

I kind of agree. I guess if you really want it, then you should go for it. While the event still  has a few more weeks ( atleast 12 weeks ) to go into, I am pretty sure A1,2 and 3 will be thrilled to have a slice of this freshly baked cinnamon swirled bread . Hand it over with a tall glass of milk and wholesome fruit  to go with it. Yum ! After a long day of school and before the gym practice and meet, this is a welcome treat for them.

Cinnamon Swirl Quick Bread: 

A welcome treat, especially after a grueling day for the kids. Flecks of cinnamon in the batter will greet you along with a ribbon of cinnamon sugar smack in the middle. Vanilla enhances the flavor subtly and you have a moist crumb when you slice the bread. If only you can wait until its cool enough to slice !

Prep time : 15 – 20 min   Cook time : 45-50 min   Serves about 10 thick slices.

Ingredients:

For making the batter base :

  • Unbleached All purpose  flour : 1 cup
  • White Whole wheat flour : 1 cup
  • Salt : 1/4 tsp.
  • Baking Soda : 1 tsp.
  • Cinnamon powder : 1/2 tsp.
  • Unsalted Butter : 8 Tbsp. / 1/2 cup
  • Packed Brown sugar : 1/4 cup
  • Granulated Sugar : 3/4 cup
  • Egg, large, cage free : 1
  • Pure vanilla extract : 1 tbsp.
  • Buttermilk  : 1 cup or Milk , 2 % : 1 cup + 1 Tbsp. of Vinegar or lemon juice

For the Sugar swirl : ( whisk ingredients till combined well )

  • Granulated sugar : 1/4 cup
  • Cinnamon Powder : 2 tsp.

Method:

Note: please bring all the ingredients to room temperature before baking. The only exception for me is the vanilla extract which I take it out just when I start creaming the butter and sugar.

  • Pre heat the oven to 350 F. Spray a 9 by 5 inch bread loaf pan and set aside.
  • In a separate mixing bowl, scoop out  the 2 cups of flour and add salt and baking soda along with cinnamon and whisk very well to ensure thorough distribution. Alternatively sift it all together in a bowl.
  • Cream the butter and sugar in your stand / hand mixer till pale and fluffy.
  • Add the egg and whisk it till well combined.
  • Add the vanilla extract and whisk again.
  • Add the buttermilk if using or if not add the vinegar to room temperature milk and set aside for a couple of minutes and use.
  • Whisk well till combined thoroughly.
  • Add the dry ingredients to the wet and mix till combined.
  • The batter would be thick and fluffy.  Optional : you can add cinnamon chips now in the batter if using. 

Layering the batter and baking :

  • Add half of the batter to the  prepped pan and smooth it.
  • Now add 3/4 of the sugar – cinnamon mix as a layer and gently pat a couple of times to get it to stick to the batter.
  • Now add the rest of the batter as dropfuls and smoothen it to get a layer like a sandwich. The reason to add as dropfuls and not add in one heapful is because this is such a thick batter , if you drop them in spoonfuls distributed along the pan length , then it is simply a matter of joining the dots.
  • Now add the reserved 1/4  of the sugar cinnamon mix on the top and pat down to let it stick.
  • Bake at 350 for about 45 minutes or so or until a toothpick inserted in the center comes out clean.
  • Remove, cool and then slice.
  • Serve warm !

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread

 

 

 

Adapted from redflycreations and allrecipes.

Chunky Cranberry Oatmeal Chocolate Cookie

Would you like some whole wheat flour and thick rolled oats cookies with goodies which are tart, sweet and crunchy in it ? Oatmeal raisin is an all american classic cookie, but not exactly a favorite here at home. I really wanted to use up the tin of thick,rolled oats that found its way home after a shopping trip in November. Well you cannot really use it all up, but this is a great start and DH can swim in oatmeal whereas A1, 2 and 3 run away at the sight of it. It’s all about the compromise folks..Life is peaceful and oat battleground is calm again. What is it like in your place? do you guys love it? hate it? necessary evil it?

Chunky Cranberry Oatmeal Chocolate Cookie

Why mess around with the basics eh? But we do what we got to do. And we bake the classic cookies with a minor twist. And who would not like to be done in 30 min flat ( apart from getting the butter and egg to RT ) ? 
And pick one while warm and flip it hand to hand so you can take a bite ? A 3 has just about perfected a neat technique he practices when the cookies are right out of the oven and cooling off on a tray. And we just absolutely would die if it cannot be picked up 🙂

Chunky Cranberry Oatmeal Chocolate Cookie

Let’s get a rundown on this ..

  • Whole wheat flour : check 
  • Rolled oats : check
  • Brown sugar : check 
  • Goodies : check 
  • Under 30 min : check !!
  • Chunky, Crunchy ,Crispy, Chewy : check 

Prep time : 15 min

Baking time : 16 minutes  

Yield : about 24 cookies

Ingredients:

  • White whole wheat flour : 3/4 cup
  • Thick, rolled oats ( not instant) : 1 and 1/4 cups
  • Dark brown sugar : 1/2 cup ( packed)
  • Granulated sugar : 1/4 cup
  • Unsalted butter , room temperature: 7 Tbsp.
  • Large, cage free egg : 1
  • Cinnamon , ground : 1/4 tsp ( optional)
  • salt : 1/2 tsp.
  • Baking powder : 1/2 tsp.
  • Chopped, toasted walnuts : 1/4 cup
  • Dried Cranberries : 1/2 cup
  • Chopped Semi sweet or dark chocolate : 1/4 cup
  • Pure Vanilla extract : 1 Tbsp.

Method:

  • Pre that the oven to 350 F
  • Line two baking trays with parchment paper or silpat.
  • In a large mixing bowl add the flour, baking powder and salt. Whisk very well. Add the rolled oats and whisk again.
  • In the bowl of your stand mixer ( or if using a hand mixer) cream the butter initially for a couple of minutes and then add the sugars and cream for another 2 minutes. Smooth texture is all that we need
  • Add the egg and whisk till incorporated. Do not over beat.
  • Add the vanilla extract and cinnamon powder and whisk once again.
  • Add the flour and oats mix and fold it in.
  • Add the chocolate bits, cranberries and toasted walnuts and fold again. Note: Fold, not beat it in. Simple gently fold in so they are distributed. Do do not beat th check out of it. You will have tough cookie and not a tender one then.
  • Place spoonfuls ( about 1.5 inch balls/ globes / scoops) about a couple of inches apart  on the lined baking tray. Tip : taller scoops will yield chunkier , puffier cookies.
  • Bake for about 14-17 minutes, till edges turn brown and tops are a pale brown.
  • Let it cool in the baking tray for about 5-8 minutes before transferring to a wired cookie sheet to finish off the cooling process.

Enjoy with a tall glass of cold/ warm milk. Or perfect with a robust tea.

Chunky Cranberry Oatmeal Chocolate Cookie

 

Gasp ! this is a breakfast cookie 🙂

 

 

 

Whole Wheat Dark Chocolate Banana Breakfast Muffins

This is so not the case of life giving you way too many bananas . This is the case where I sort of threatened mock mutilation to the loving members of my family  because I wanted those two bananas to get over ripe to use for this recipe. I have secret minor addiction to pretty pictures on Pinterest ( ok not so secret any more ) but hey I can enjoy a good one now and then . While I do admire them, I so seriously need to invest some more time in understanding the mechanics of good photos…When I found this on Pinterest, the one bowl ideology spoke to me – after all who like messy kitchens? And I seem to have had a bit of a downer mood today. So in a minor adaptation of that recipe we hit jackpot on this muffin. I know it says breakfast muffin , but kids are getting it for an afterschool snack — with a warm glass of milk. Edited verdict: Kids simply loved it !

Unlike the recent past, bananas do not get a chance to go over ripe here at home. Between the kids and M, hardly any gets left over. So yours truly had to get a fresh bag of ones to let 2 stragglers from the previous batch put to good use. Nearly had a sign out to not eat/ or even think of eating/ feeding maya, the ones that were on its way to get ripened or over ripened. And they were put to amazingly good use. These gorgeous muffins are so calling out your name! C’mon grab a bowl, make these and let me know how it turned out !!!

Whole Wheat Dark Chocolate Banana Breakfast Muffins

Notes: Using whole wheat pastry flour will  produce more soft muffins. My local grocery store does not stock it and my only option was to order in bulk . Using APF of course will yield you possibly more fluffier ones. While the original recipe calls for baking with honey, I am hesitant to heat up honey based on Ayurveda principles and would gladly use brown sugar in its stead. You can also use jaggery as well. If you do use jaggery you definitely would be adding to the nutritional quotient as it is chockfull of minerals and Iron too.  Would you like to make it vegan? Use apple sauce and cutback on yogurt , or use almond milk and use flax seed  ground and beaten in water as substitute for egg. It would yield a slightly more denser muffin though. But all in all this recipe is definitely a keeper. Oh yes! The one bowl adaptation of it would definitely work as well. When you reach step 4 in the instructions add the dry ingredients sequentially in the mixing bowl.Fold in the chocolate chips gently and reserve to sprinkle on top. Perfecto!

Whole Wheat Dark Chocolate Banana Breakfast Muffins

Prep time : 10 min               Baking time : 16-18 min          Yield 12 muffins

Recipe source : http://www.joyfulhealthyeats.com. This is a near faithful adaptation of the recipe .

Ingredients

  • White whole wheat flour : 1 +2/3 cups
  • Bananas : 2 – 3  over ripe and spotted ( mashed would equal a cup or so)
  • Brown sugar : 2 – 3  large
  • Vanilla Extract : 1/2 Tbsp. 
  • Thick  plain yogurt : 1/3  cup of it ( used home made)
  • coconut oil (melted ) : 1/3 cup 
  • Large Brown egg : 1
  • Dark Cocoa powder : 2 Tbsp.
  • Salt : ½  tsp.
  • Baking soda:1 tsp.
  • Dark chocolate chips : 1/2 cup

Instructions

  1. Preheat oven to 375 F.
  2. Line a 12 cup muffin tray with paper cups.
  3. In a large bowl or bowl of your stand mixer, add the bananas and mash it. Add sugar, vanilla extract, yogurt, oil and egg and whip it till combined.
  4. In a separate bowl measure out white whole wheat flour, add the 2 Tbsp. of dark cocoa , baking soda and salt and mix it/ whisk it very well.
  5. Add the dry ingredients to the wet ones and mix until combined.
  6. Add in the chocolate chips and reserve some to top it on the muffins .Fill each muffin tin  to ¾ of its well.
  7. Bake for 16-18 minutes.
  8. Serve warm / cold with a tall glass of milk, hot chocolate or coffee !

Whole Wheat Dark Chocolate Banana Breakfast Muffins

Spiced Herbed Bread – Whole wheat with fresh herbs and spices!

I think I just might have the “pracrastibaking”  affliction seriously. You know the kind, when you have to do a ton of work but actually end up miraculously baking .. Yep that very kind. I had a laundry list of things to do, along with the laundry. A1 was back from his trip, DH back from his . A2 had a ton of things that had to get sorted and washed and somehow ended up debating the merits of washing in cold water and electricity with me. Yes, I know we are like that. A3 could not find his one sock. Nope, we did put both for washing but somehow ended up having only one.Yikes ! We have a sock eating monster in the house. And it eats only one from each pair. Why not both? Beats me! I often thought I had only real live monsters that gobble up the food I put on the table. Actually 3 very much discerning ones ( Bitter gourd gets a bit of persuasion from me to eat)  and one with a tail that can eat anything. Plastic, paper, cloth and her food. I suppose puppy phase and all!

Spiced Fresh Herbs Whole Wheat Bread 

So while waiting for the  A/C repair man to show up and the stuff to finish up in the laundry, I was doodling around when some thing struck me. We had no bread in the house.Disaster.

Since, I was pretty much stuck at home and waiting for things to happen, ended up having a mental dialogue with my kitchen aid.. The shiny green thing seemed to speak to me. Either that or I was having caffeine withdrawal !

Dough ready to be baked !
Dough ready to be baked !

 Well whatever , but the urgent need for bread in the house cannot be dispensed with, especially since I having a talk with the Kitchen Aid!

Isn't that a pretty loaf?
Isn’t that a pretty loaf?

 This is such a simple and basic recipe.. You can dress it up, pair it up with cheese , stuff it with potatoes , make a cream cheese swirl or so much more..

Ingredients:

Basic Bread Ingredients:

  • White whole wheat flour : 2 cups
  • Bread flour / All purpose flour : 1 + 0.5 cup added as needed
  • Milk 1% or 2 % : 1 cup
  • Butter / olive oil : 1/3 cup
  • Brown Sugar : 1.5 Tbsp.
  • Salt : 1 tsp.
  • Instant Yeast : 1 packet /2.25 tsp.
  • Fresh lime/lemon juice : 1 Tbsp.

Herbs and Spices:

  • Fresh chopped cilantro : 1/4 cup
  • Fresh chopped Mint : 1/4 cup
  • Cumin seeds : 1 tsp.
  • Ajwain/ Carrom seeds : 1 tsp.
  • Red chili flakes : 1/2 tsp.

 Method:

  • In the  mixing bowl of your stand mixer or any mixing bowl,  add the flours , sugar, yeast, salt and dry spices and whisk it very well until it is thoroughly distributed.
  • Add the fresh herbs as well now and whisk it in .
  • Add the chopped butter if using to the cup of milk and microwave till it is very warm. Usually a minute or so. The milk is very very warm but not boiling hot.
  • Add the juice of fresh lime usually one half of it or about a tbsp. of it. And let it stand for a minute or two. Do not worry when the milk protein separates.
  • Add the milk and knead it very well till the dough is smooth.
  • Let it rise undisturbed for an hour until it doubles.
  • Once it doubles in volume, take the dough out gently deflate it and roll it to form a log.
  • Pinch the seams and place it seam side down in a greased 9 by 5 loaf pan.
  • Cover and let it rise for another 20 minutes or so.
  • Slash the top of the bread with  a very sharp knife or a pair of scissors. About an inch deep and 2 inches in length. This accomplishes 2 things – aesthetic is one and the other is these gashes will let the steam out while bread is being baked. It will prevent the loaf from splitting on the sides
  • Pre heat the oven to 375 deg F.
  • Bake for about 35 -39 minutes. The bread should sound hollow when tapped.
  • Cool before slicing. You should have an awesome crust and a tender crumb.
  • Toast or simply eat it warmed with a dollop of butter.
sliced and diced !
sliced and diced !

Banana, Fruit and Nut Muffins- Whole Wheat Version

Easy: check

Whole wheat : check

Fruit : check

Nuts : check

Morning muffin : yep

After school : works too

Beautiful spring weather ! Lush and green .. Birds chirping and I can see M going berserk chasing squirrels !! Wanted to make something in say 20 minutes for the kids 🙂

 

TGIF ! A1 away on some competition. A2 wanted a break..A3 is just happy to hang out at home…DH in the land of rising sun. M decided every squirrel real and imagined need to be greeted with a bark, wag and a chase. And if everything fails we can always dig the hole. I wonder if she is planning her escape route from my yard.. Sigh.

Banana, Fruit and Nut Muffins- Whole Wheat Version

So planned a trip to the HD and chickened out in the last min. Gave me a lecture and made the appointment again before I chickened out again. Had an hour on my hand and an itch to do something. Red lipstick can only do so much.

Banana, Fruit and Nut Muffins- Whole Wheat Version

Staring forlornly at me was 3 very very ripened bananas.. In a near black state. Well I had to something. I really had to because the earlier ones I made , the banana cinnamon ones were all out. Did not feel like repeating the batch. And also wanted something light, summery and had something citrusy to it. So adapted the same recipe and made this…

Banana, Fruit and Nut Muffins- Whole Wheat Version

 Prep Time: 10- 15 minutes

Baking Time: 18-22 minutes

Makes: 12 muffins

Ingredients:

  • White whole wheat flour : 1 Cup
  • Unbleached and un bromated APF : 1/2 Cup
  • Baking soda : 1 tsp.
  • Baking powder : 1 tsp.
  • Pure Vanilla Extract : 1 tsp.
  • Salt : 1/2 tsp.
  • Bananas: over ripe, 3,mashed very well.
  • Soft brown sugar : 3/4 cup.
  • Brown Egg: 1 , beaten
  • Vegetable Oil : 1/3 cup.
  • Walnuts :1/4 Cup. Chopped roughly
  • Cranberries : Dried, 1/4 Cup, Chopped roughly
  • Apricots: 1/4 Cup, Dried, Chopped roughly

Topping for Baking:

Reserve 3 Tbsp. of the chopped mixture to be added to the muffins before baking

 Glaze:

  • 1/2 cup of confectioner’s sugar/ powdered sugar
  • 1 Tbsp. of milk + 2-3 dropfuls as needed to just blend in
  • 1 tsp. of pure orange extract

Directions:

  • Preheat oven to 350 degrees.
  • Line a muffin / cupcake pan with 12 liners
  • Mix the dry ingredients – both the flours, the baking soda, baking powder, salt and sugar. Whisk it very well to ensure even distribution. Set aside.
  • Mash the 3 over ripe bananas very well. I typically like them without any big lumps.
  • Beat the egg and vanilla extract with a fork.
  • Add in the 1/3 cup of oil
  • Mix the dry and wet ingredients together and beat until just combined. Do not over beat or over mix.
  • Fold in the chopped nuts and dried fruits.
  • Spoon it out in your prepared muffin pans

 Fruit& Nut topping :

  • Sprinkle the reserved chopped nuts and fruits as a topping over the spooned muffin batter .

Baking:

  • Bake for about 18-22 minutes or until a skewer inserted comes out clean.

Glaze:

  • Once the muffins are completely cooled, mix everything listed under the glaze and gently drizzle over.
  • You don’t want this mix runny. Just a thick creamy one.
  • Also you do not want to smother your muffins with icing sugar- Just a kiss should be enough.

 Notes:

  • Yes, you can use butter instead of oil. Just remember to melt it and be cooled down before you do so.
  • You can add delicious crunchy pecans, pistachios and some toasted oats too.
  • You can absolutely do this entirely using self rising flour alone. Just do not add any salt or baking powder. Reduce the baking soda to 1/2 tsp. and you will get soft fluffy muffins. Works like a charm every time.
  • I did this with white whole wheat flour. The regular wheat flour from hardened red/golden wheat would yield slightly denser muffins. Tasty nonetheless.
  • You can make this entirely out of WW flour too.

 

Banana Blueberry Cinnamon Wheat Bread

Honestly, what do you do when you have a pair of over ripe bananas and  a pack of fresh blueberries? Mostly, I end up making a good old smoothie. Throw in a few more fruits , maybe a bit of avocado ( gasp) and it goes down pretty fast into the bellies of the young ones.

Gorgeous berries
Gorgeous berries

But with frigid weather, it called for something warm and inviting.. And banana bread it is ! Now this bread is made with white whole wheat flour and APF and the texture once baked would delight you. It yields nice thick slices and warmed up would be great to  be served with whipped sweet cream. I know, crazy as it sounds, it hold pretty well during slicing. Now normally when it comes to quick breads, I usually hesitate to use whole wheat, because the result is usually very dense slice of the bread. But using white whole wheat flour ( I love KA’s white whole wheat! Now in case you  are wondering, this is not refined flour but flour milled from soft white winter wheat . A combination of both the flours will reduce the denseness  and combined with banana puree, this is one heck of a loaf.. Keeps well frozen too !

Ripened bananas
Ripened bananas

 Here it goes .. You can substitute the blue berries for walnuts, chocolate chips and much more..

 Ingredients:

  • White whole wheat flour : 1 cup
  • All purpose flour : 1/2 cup
  • Baking soda : 1 tsp.
  • Salt : A pinch
  • Vanilla Extract : 1 Tsp.
  • Ground cinnamon : 2 Tsp.
  • Granulated brown/shite sugar : 1/2 cup ( can increase to 3/4 if you need a tad bit sweeter)
  • Over ripe Bananas : 2 – 3
  • Blueberries : 1/4 cup
  • Egg : 1(beaten)
  • Butter : 1/3 cup ( melted)

Method:

  1. Preheat the oven to 350 deg F.
  2. Wash the blueberries, pat dry and toss it in about 1 tbsp. of the flour and keep aside. This ensures that the blueberries do not sink to the bottom of the bread.
  3. In a large bowl, whisk in both the flours and salt ,sugar and baking soda and ground cinnamon. The whisking aerates the flour and also ensures distribution of the cinnamon, sugar , soda and salt.
  4. In a separate bowl, mash the bananas or puree them. Add in the beaten egg, vanilla extract and melted butter and whisk it together.
  5. Add the liquid contents to the dry mix and stir it in well.
  6. The resulting mix is dense shaggy mass that needs to be distributed into a well greased 9 by 5 loaf pan.
  7. Bake in the center rack of your oven for about 50 min.( Do the skewer test – skewer inserted into the center of the loaf should come clean)
  8. Remove from the oven, cool it down very well before slicing it.
Right outta the oven
Right outta the oven
Cooling and inviting
Cooling and inviting
Pretty blueberries lending their burst of freshness
Pretty blueberries lending their burst of freshness

Serve warm, thick slices, straight out. Or Slice it , add a dash of whipped cream on the side and dig in! However you choose, this is really good to delve into!

 

 

Recipe adapted from Simple Recipes.

 

 

Veggies and Cheese stuffed Pinwheels – Spiced,Eggless,Whole wheat and Irresistible!

 This should have been one of those soul inspiring or a post with a deep message or something thereof. Truth be told, I was one heck of a distracted soul yesterday and goofed up on a couple of things including the prep on what I needed to do . But hey all is well that ends well right?? Plus it’s the weekend and we can all afford to go a wee bit crazy after a week of 5.30 AM alarming alarms..  Keeping it short and simple.. Just so you know while this was happening, I think Mrs. Doubtfire would have been awfully proud of me. Disaster not withstanding and leaky taps not holding me back , no sir I do not know what you are talking about the orange cup. I think Mr. Bean was channeled and changed genders in my kitchen today 🙂  So did feel like some sort of metaphysical channeling happened right there and I survived and saved the day ! Excuse me while I try and pat my back 🙂

 

So here it goes.. This one is awesome and the recipe is a sure shot keeper. Pinwheels of somewhat flaky and slightly crispy, tender, baked bread encasing spicy veg filling tempered with cheese. Absolutely sinful ( on a diet, well not really ) and so worth it ! An absolute crowd pleaser and kid certified recipe ! Perfect for starter and evening snack. Make it a winner with a cup of hot steaming ginger chai – Cure all for all times !

Truth behind...
Truth behind…

Prep time : 30 minutes    Dough rising time : 110 minutes   Baking time : 20 min  Serves 4-6

 Ingredients (Makes 12-14 pinwheels)

 For the Dough:-

  • 1.5 cup white whole wheat flour (I used KA)
  • 1/2  cup of APF  + 1/2  more cup  as needed
  • 1/2 tsp Jeera or cumin seeds
  • 1 tsp Ajwain  or carom seeds
  • 1 tsp Kasuri methi or dry fenugreek leaves fine crushed
  • 1/2 tsp salt
  • 1/3 cup olive oil
  • 1 Tbsp. of granulated sugar
  • 2.25 tsp active dry yeast
  • 1/2 cup warm milk
  • 1/4 cup + 2-3 Tbsp. cup of warm water- as needed for the dough
  • Flour for dusting if required

For the filling :- (Makes about 2 cups)

  1. 1/2 cup of grated cauliflower
  2. 1/4 cup colored bell peppers of choice, finely chopped
  3. 1/4 cup of Broccoli slaw
  4. 1/4 cup of carrots and green peas
  5. 1/2 cup of onion finely chopped
  6. 1 tsp. of ginger garlic paste
  7. 1 tsp of Pav Bhaji masala 
  8. 1/2 Tsp of Red Chili powder
  9. 1 tsp. of salt and more if required adjusted to taste
  10. 2 Tbsp. olive oil
  11. 1/2 cup shredded cheese blend

Topping

  • 1/4 cup of shredded cheese blend

Method :

First Rise and Dough:

  • Proofing the yeast : Dissolve sugar in warm milk, add yeast and set aside till frothy. This shows the yeast is active and proofing is especially necessary because we are using active dry yeast. If you do not see the frothing in about 5 minute, re do this step. No happy yeast, no bread rise!
  • Mixing the flours: In a  mixing bowl of your stand mixer (if using) or simply any large mixing bowl, add 1.5 cups of white whole wheat flour and 1/2 cup of APF and whisk it to ensure that they thoroughly mixed . Reserve  the second 1/2 cup of all purpose flour to add as needed. This is especially useful when we do not weigh out the flours and use volumetric measurement.
  • Add Ajwain, Jeera and  crushed Kasuri methi ( fine crushed between the palms of your hands) to the sifted flour . Whisk once again to aerate and thoroughly distribute the spices.
  • In the mixer/  large bowl now add the salt. Add in the oil and whisk it once

Kneading and first rise: 

  • Now add in the yeast mix and 1/4 cup of  warm water to the flour mix.
  • Mix it thoroughly and knead well till everything comes together. Note :- Start with 1/4 cup of water to begin with. Once a loose dough ball starts to come together continue kneading for 5-8 minutes till you get a soft, elastic dough. Adjust the water or flour level to ensure the dough is not dry or too sticky. With so much whole wheat in this mix, the pliability will not be comparable to the one using APF exclusively.
  • In a well oiled pan or the same mixing bowl rest the dough ( cover with a damp cloth and keep it in a warm, dry, dark place) for at least 90 minutes until it is doubled in size.

 For the filling : ( while the dough is rising )

  • In a pan, heat the oil and add in the onion and sauté them very well. Now add in the ginger garlic paste, bell pepper , grated cauliflower, peas and carrots and broccoli slaw in succession.
  • Salt it to ensure it cooks well , but retains its crunchiness.
  • Add in the masalas and chili powder and toss it well so it all comes together and let it cook for another 10 minutes or so,
  • Turn off the heat and stir it well .

For the Pinwheels / Second Rise:

  • Line a large rectangular baking pan or two if desired with parchment paper or baking liner.
  • Once the dough has risen, gently deflate it and knead it well for another 2-3 minutes.
  • Roll it out on a floured surface or a lightly greased surface  to make a rectangle .
  • Spread out the cooled filling on it .
  • Top it off with 1/2 cup of cheese that has been shredded. I used the 4 cheese Mexican cheese blend here.
  • Make a jelly roll by rolling from the short end first.
  • Pinch the end of the seams to seal it.
  • Using a very sharp knife , slice it into 1/4 -1/2 inch slices.
  • You should now see concentric rings of dough and filling.
  • Lift them carefully and place it on the baking pan about 3-4 inches part. Absolutely no touching each other !
  • Cover again with the damp cloth and let it rise for another 15-20 minutes.

Baking:

  • When the second rise is happening, preheat the oven to 375 deg F.
  • Once the second rise is done ( there is an obvious increase in size , but it will not double or so), top with some cheese.
  • Bake for about 18 -20 minutes , until golden brown. 

Once baked, carefully remove them from the tray and let cool on a rack.

Make a steaming hot cup of tea/ coffee/ anything else and Enjoy!

 

[yumprint-recipe id=’25’]

Quick Toss Pasta and Garlic Bread

There’s only so much a girl can do on a winter day! If it is not the winter blues then it is the winter blues imagined! Cold, dreary, icy wind across the country and I one of the luckier citizens should not rightfully complain.. NC is still a wee bit in the south and we experience the lower double digits mostly at night. We never have to go through it during the day! Brr….If only I could hibernate.. I would gladly do so. So today was one of the days, I spotted gray in the clouds and a bit in my mane. Sigh! Vanity takes a severe blow and suddenly certain things become more lucid…Grey or no Grey, dinner time remains!

Ravaging into the pantry yielded many things, but I gleefully pounced on my container of Pasta ( whole grain one ). It also yielded a french load bread …A quick makeover with a dash of fresh herbed garlic butter and I would be set to go.

Quick toss pasta and Garlic bread

This is a minor variation from the earlier post– the spiced pasta one.

Ingredients :

  • Cooked Pasta : 3 cups ( cooked al dente)
  • Sliced sweet peppers : 2 cups
  • Onion , thin sliced : 1
  • Vine Ripe tomatoes : thin sliced : 2
  • Crushed Garlic : 2 -3 cloves
  • Red pepper flakes : 1 tsp ( optional)
  • Italian herbs mix – dried kind : 1-2 tsp
  • Dried parsley : 1 tsp.
  • Garam Masala : 1 -2 tsp
  • Curry powder : 1 tsp.
  • Oil of your choice : 3-4 tsp.
  • lemon juice : 1 -2 tsp.
  • salt : per taste

Procedure:

  • Cook the Pasta of your choice in a pot of boiling water and as per the instructions.
  • In a wide skillet, add in the oil of your choice and heat it up and toss in the crushed garlic, dried herbs, red chili flakes .
  • Add in the slivered onions, cook them and then toss in the bell peppers and tomatoes.
  • Toss them in gently, and salt this mix so you have crisp but tender veggies .
  • Add in all the seasoning and masala mixes you are using. Give it a thorough stir.
  • Now add in the pasta and toss it with veggies. 
  • In about 5 minutes or so, you should have nice and awesome mix of pasta and veggies.Perfectly seasoned!
  • Pile it on a plate, add a dash of lemon juice  and eat with a side of garlic bread !
Quick toss pasta with bread
Quick toss pasta with bread

Garlic Bread:

  • French bread : 1 loaf
  • 4 Tbsp of butter
  • Minced garlic : 4 -6 cloves
  • Dried herb mix : 2 tsp.
  • Dried black pepper powder : A huge pinch

Procedure:

  • Mix room temp or softened butter with minced garlic, herbs and a dash of black pepper.
  • Slather it on the slit french loaf of your choice, cut in thick wedges , bake/ toast in a toaster oven for about 4-6 minutes at 375 deg F or until slightly brown but crisp.

Dig in!

 

Quick toss pasta with bread
Quick toss pasta with bread

Tadka Pasta – Spiced, Indian version of an Italian favorite

Tadka Pasta – Spiced, Indian version of an Italian favorite

Yesterday was one of those whiny gripey days where you simply could not put your finger on the reason, but the general snarl quotient in our house was pretty high… Long day followed by driving kids around for classes, dentist appointment, project help, homework and more. So nothing unusual, but hey we all can have our off days right? But all of us on the same day is a bit of a mystery. Could be the advent of fall and shorter days, could be I stepped on the scale in the morning, could be a snarky conversation, could be a stubbed toe, could be a dropped glass mason jar, could be a drooping tomato plant, could be a missing credit card and a forgotten appointment. What an eventful day !

We all needed something different, not the usual. Borne out of necessity is this adaptation.. A fantastic fusion of cuisines for your palette.. A must try!

Cooking time : 15-25 min Serves : 4

Ingredients :

  • Whole wheat Organic pasta of your choice : 3 cups, cooked al dente
  • Olive oil : 2 tsp
  • Fennel seeds : 1 tsp
  • Onion: 1 , sliced in slivers
  • Tomato: 1-2 , chopped roughly
  • Mix of sweet peppers : sliced finely, 1 cup
  • Organic baby Spinach : Roughly chopped, 1/4 cup
  • Yellow squash : 1 , sliced thinly
  • Fresh herbs of your choice : Chopped , 1/4 cup
  • Garam masala : 1-2 tsp
  • Dried Italian Herbs mix : 1 tsp
  • Chilli Flakes : 1/4 tsp
  • Salt : to taste

Method:

  • Boil the pasta till just tender and set aside to cool.
  • In a wide skillet/ wok / fry pan of your choice, heat the olive oil and add in the fennel seeds.
  • Add in the onions and sauté till tender .
  • Add in the squash and the tomatos and the sweet peppers sequentially.
  • Salt this veggie mix so you have crisp but tender cooked veggies.
  • Add in the spices and dried herbs and toss it well.
  • Finally add in the cooked pasta and toss well.
  • Add in the fresh herbs, stir once and serve
  • Pile it on a plate and dig it in!