World Peace Cookies!

World Peace Cookies: Metric Measurements
175 grams all-purpose flour
30 grams unsweetened cocoa powder
1/2 teaspoon baking soda
150 grams unsalted butter
180 grams light brown sugar
50 grams sugar
1/2 teaspoon Le Paludier 8.8 oz Fleur de Sel from Brittany France, in bag (refill) fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
150 grams bittersweet chocolate
Oven temperature: 160 degrees C.

Sift the flour, cocoa, and baking soda together in a bowl. Beat the butter in a mixer until it is soft and creamy. Add in the sugars, salt, and vanilla extract and beat for a few more minutes to combine. Add in the flour and combine on low speed just until the flour is combined. This is probably the trickiest part because the texture of the cookie depends on as little mixing as possible. The dough will be very crumbly; resist the urge to keep mixing until it all comes together because then the cookies will be too tough when baked. Add in the chocolate bits and mix just to distribute them.

If you have a scale, the easiest thing to do next is to divide the dough in half by weighing. If you don’t, just turn the dough out onto a flat surface, press together into a ball and roughly divide in two. With each half, press the dough together gently and form into a log about 1 1/2-in in diameter. In the past, for fear of overworking the dough, I would simply form rough cylinders, wrap in plastic, and chill. The cookies would not be perfect rounds but they tasted good! (There is actually opportunity to reshape the cookies when you’re getting ready to bake them). Now, I use the trick of rolling the dough into a log on a piece of parchment paper, folding the parchment in half over the log, and using a ruler to compact the log and smooth out its shape. Wrap the logs in plastic and chill for at least an hour; the logs will keep for up to 3 days in the refrigerator or you can freeze them for a month.

When you are ready to bake, preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpats. Take out the logs and let them sit for a little while to soften up, otherwise I find they shatter into pieces when I slice them. Greenspan does not seem to be bothered by this and suggests you can just press the pieces back together. I have done this before and it does not appear to affect the result.

Slice the logs into rounds about 1/2-in thick; I prefer a little thinner.  Place the cookies on the sheets with about an inch between them. Bake them one sheet at a time in the oven for 12 minutes. They will not look done but that’s ok – again, overbaking will give the m a crispy texture instead. Let them cool on wire racks until just warm.

Vegetarian quiche with spinach+cheddar cheese+corn filling!

Ingredients:

For The Pie Crust:

Maida/ All Purpose Flour-1 1/4cup

Cold Butter-100gm

Salt-1/2tsp

Sugar-1/2tsp

Ice Cold Water-2tsp

 

For The Filling:

Spinach-2bunches

Cheddar Cheese-200gm

Full Cream Milk-1cup

Crumbled Paneer-1/2cup

Onion-1

Green Chilly-3

Salt-to taste

Butter-1tbs

Procedure:

Mix maida, butter, sugar and salt and mix it with finger tips until crumbly. 

Add the water and bring the dough together. It will be still crumbly.

Place it in a cling wrap, cover and refrigerate for 30minutes.

Finely chop onion, green chillies and spinach.

Heat butter and add onion and green chillies.

When they turn golden, add the spinach and salt.

The spinach will wilt. Transfer contents to a colander and drain excess water. Press the mixture to remove all the liquid from the spinach.

Preheat oven to 200C.

Roll out the pie dough between two cling wraps into a thin circle.

Grease a 7 ½” pie dish with a loose bottom.

Remove the top cling wrap and place the rolled out dough on the pie dish.

Remove the other cling wrap and press the dough into the dish.

Remove excess dough.

The remaining dough can be used to line a small 4” pie dish.

Prick the lined dough with fork.

Blind bake for 10minutes.

take out and allow to cool

Add paneer and milk and grind it to a smooth mixture.

Assembling the quiche:

Spread a portion of the cheese on the crust.

Divide the spinach mixture between two crusts.

Sprinkle another portion of the cheese on it.

Divide and pour the milk mixture on both the quiches.

Sprinkle the remaining cheese on top.

Bake on the middle rack for 45-60minutes.

The smaller quiche will take only 30 minutes.

During the process, if the quiche browns fast, then place a wire tray on top shelf and place a foil on it to avoid further browning.

After 60minutes, remove the quiche from oven.

Butterscotch cake with butterscotch filling and frosting

butterscotch cake

2 cup curd
1 1/2 cup brown sugar
3 cups maida
2 1/2 tsp baking powder
1 tsp baking soda
1 cup oil
2 tsp vanilla extract
1/4 tsp butterscotch flavour

Beat the curd with sugar for a couple of minutes until sugar dissolves
Add the baking soda and baking powder and mix and set aside
Sieve the flour once and keep it ready
Grease and flour a 8" inch baking pan
Add oil and stir together once
Also add vanilla extract and butterscotch flavour
Add the flour and mix gently until oonly just mixed
Bake at 180 degrees for 30-40 minutes until a skewer comes out clean

butterscotch sauce for filling

50 grams unsalted butter
150 grams dark brown sugar
160 ml  cream
1 tsp vanilla extract
1/2 teaspoon salt


In a heavy bottom saucepan over low heat, melt the butter. Whisk in the brown sugar, then whisk in cream Let it boil and simmer for 5 mins- NO STIRRING.Take off the stove, add vanilla and fleur de sel

butterscotch whipping cream for filling

1/8 cup refrigerated thick butterscotch sauce
1/2 cup whipping cream


Whip whipping cream to soft peaks
Fold in butterscotch sauce

whipped cream for frosting

1 1/2 cups whipping cream
1/4 tsp butterscotch essence
few drops of bright yellow colour
whip cream to soft peaks and add essence and colour
continue to whip to stiff peaks

Praline

3 tbsp nuts (almonds and cashewnuts)
2 tbsp sugar

In a heavy bottomed medium sized wok or saucepan, melt the sugar. When the sugar melts add in the nuts.  After a couple of minutes, remove from flame and immediately transfer on a platform. Flatten with a spatula. After it cools, break into pieces and use as required.

Assembling the cake

Cake board -> whipping cream -> first cake layer -> sugar syrup wetting -> butterscotch whipping cream -> praline in a thick layer -> butterscotch sauce all over the praline - > can also top with more praline if required -> second layer cake -> whip cream topping
add butterscotch chips where required.
frost smooth, make fondant ball border
star border on top or shell or small ball border
cream stars in between


cream stars in orange on top

Eggless fudgy brownies with nutella ganache spread on top and a caramel sauce drizzled all over

Brownie

3/4 cup ( 150 gms) unsalted butter, cut into small pieces   - 60
360 gms dark or bittersweet chocolate, chopped - 140
1 cup firmly packed brown sugar - 35
1/2 cup granulated white sugar - 10
9 scant tbsp thick curd 15
2 teaspoons pure vanilla extract - 35
1 & 1/4 cup (130 gms) all-purpose flour 20
1/2 cup milk 10
1/2 cup walnuts, toasted and broken 60
1/4 cup milk chocolate chips 20
1/4 tsp baking powder 5

410


Nutella ganache

200g dark chocolate - 80
100g amul cream - 20
100g nutella - 72

Chop chocolate to small pieces
Heat cream to a  bare boil
Pour over chocolate
Let it stand for a minute and then mix in the chocolate and cream
Once smooth add the nutella
Cool to room temperature and pour over the baked brownie

172

salted caramel sauce

1 cups granulated sugar  10
12 grams butter 5
1/2 cup cream 25
1/2 teaspoon salt 1



45

total cost 410 + 172 + 45
cost price is 39
include packing and power costs etc 45

total cost is 80 - can you make at profit if it is 80????

Oatmeal Raisin Cookies

Oatmeal Raisin cookies

1/2 cup butter (113g)
1/2 cup firmly packed light brown powdered jaggery or palm jaggery
1/6 cup (32 g)
1/4 cup thick yoghurt
1/2 teaspoon pure vanilla extract
1/2 + 1/4 cup maida (100g)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon powder
1 1/2 cups quick cooking oats 130g
1/2 cup dark or golden raisins 70g

Method:
Preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

In the bowl of your hand mixer, beat the butter until smooth.
Then add the brown and white sugars and beat until creamy and smooth (about 2 - 3 minutes).
Scrape down the sides of your bowl as needed.
Add the yoghurt and beat until well combined, along with the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Add this mixture to the batter and beat until incorporated.
Stir in the quick cooking oats and raisins.

For large cookies, use 1/4 cup (60 ml) (60 grams) of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet.
Flatten the cookies slightly until they are about 1/2 inch (1.25 cm) thick.
Bake the cookies for about 14 - 16 minutes rotating the cookie sheets halfway through the baking time. The cookies are done when golden brown around the edges but still a little soft in the centers.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.
These cookies will keep several days at room temperature. They can also be frozen.

Makes about 9 large cookies

Whole Wheat Fatless Apple Cinnamon Cake

Eggless apple cinnamon and honey cake


1.5 cups whole wheat flour ( I use Navadarshanam)
3/4 cup honey
1/2 cup milk
1 cup Apple (puréed)
1/3 tsp Cinnamon powder
1 tsp Baking Powder
1/2 tsp Baking Soda

Method:

Preheat oven at 180 degrees for ten minutes.

1. Sieve together flour, baking soda, baking powder

a couple of times and keep aside.

2. Mix milk, honey, apple purée and cinnamon. Mix

well.

3. Add the dry ingredients into the wet ingredient

mix in two to three parts and mix until combined

well. Do not over mix.

4. Pour into a greased loaf pan and bake at 180

degrees for about 40 - 45 minutes. It may take

another ten mins in some ovens.

5. Bake until a tooth pick inserted comes out clean.