Tag Archives: baking

Grape Muffins

Standard

We had a joyful sunny weekend (except for the EQ scare on Saturday)  and we happily assumed that spring is finally over..Summer’s finally here !!! Yipeeeee….time to pull out shorts and flip flops…jackets and thermals go to the back of the closet 🙂  Sadly that was presumptuous of us…. The weather has been really gloomy for the past 4 days  😦

I skipped my reading  cos I was not very happy with my selection of  books this week. I tried reading one of the 3 novels I got from the library and it almost put me to sleep (for the first time in years) 😀  And with such boring weather, I had nothing great to do- so I decided to bake myself some muffins.

This was the first time I was trying my hand at it and wanted to try something easy. Plus I wanted to use the grapes that had been lying untouched in my fridge for almost a week.

This is How I made it:

Source –Food.com

Makes – 12 muffins

Ingredients:

  • 2 and 1/2 cups flour
  • 1 cup sugar
  • 2 and 1/2 teaspoons baking powder
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 eggs  – well beaten
  • 1/2 cup  melted butter ( you can use margarine too)
  • 1 and 1/2 cups red seedless grapes , cut into pieces
  • A dash of cinnamon

Direction:

1. Preheat oven to 375°F / 190° C and line the muffins tray with paper cups.

2. Combine flour, baking powder and cinnamon. Keep it aside.

3. Cream together the butter and sugar. Add in the vanilla and eggs and combine well.

4. Next add the milk and mix well.

5. Add the dry ingredients (Flour+baking powder+cinnamon) to the mixture and stir until the ingredients are combined.

6. Lightly fold in grapes.

7.  Bake 25 minutes or until golden brown on top

8. Cool in pan.

Muffins and a hot cup of tea certainly make up for the gloomy Wellington weather!!

Advertisements

Spiral Cookies

Standard

Having started baking about 2 months back, my hubby thought it was about time I tried something more difficult (read more effort taking) than the usual chocolate chip/peanut butter cookies and  cakes that I had baked so far. I started baking inspired by  http://www.cookingandme.com/ as I found Nag’s recipes so simple and easy.

Coaxed by my hubby and running high on the appreciation received from my friends…I felt a little adventurous and decided to give this one a try… and like Nags said,  it wow-ed my friends and tasted great, besides impressing my hubby.

Since I am too lazy to edit my pictures, what I take is what you get to see. I am not very good at it but what the heck…Pictures make the blog look nice and colourful 🙂

Well being a novice at this, I forgot to take the pictures of the first few steps of making the dough. But trust me it aint difficult and I do have the pictures of the cookie dough rolled out 🙂

Here’s what I did :

I started with the 2 batches of dough. Beat one egg yolk (each dough requires half) and set it aside. In a mixing bowl, cream together 1/2 cup unsalted butter and 1/2 cup sugar (The butter was supposed to be at room temperature but I forgot. So I warmed it up a bit in the microwave) . Beat in the half egg yolk, salt and vanilla essence.  Add the flour gradually to the creamed mixture to form a soft dough. And you are done with your first dough.

The process is the same for the chocolate dough except to omit the vanilla and add the unsweetened cocoa powder.So cream together 1/2 cup unsalted butter and 1/2 cup sugar. Add the cocoa powder and mix well. Then add the egg yolk mixing it well. Add the flour gradually to the creamed mixture to form a soft dough.

Cover the two dough and refrigerate for about 30 minutes…. take a shower or clean up 🙂

After 30 mins, roll out the chilled dough between plastic sheets or butter paper – else it can get pretty sticky and messy and you might just give up. Try to roll it into flat squares (mine turned out round/oval …lol)
Now transfer the rolled out chocolate layer over the vanilla layer and roll out from the short end gently as the pic below and refrigerate for about 30 mins.
Pre-heat the oven to 350F/180C. Cut the chilled rolled dough into discs of 1/2 inches thickness and  transfer to a greased or lined cookie sheet.
Bake for 10-15 mins until the vanilla part turns a light golden brown.

And Voila ..there you have it – The enticingly yummy looking spiral cookies.

Here’s the recipe at one go:

Source: Nags

Vanilla Dough:

  • 1/2 cups all purpose flour
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup sugar
  • 1/2 egg yolk, beaten
  • 4 -5 drops vanilla essence
  • A pinch of salt

Chocolate Dough:

  • 1/4 cups all purpose flour
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup sugar
  •  1/2 egg yolk, beaten
  • 1/4 cup unsweetened cocoa powder

Directions:

  1. Start with the vanilla dough.  In a mixing bowl, cream together 1/2 cup unsalted butter and 1/2 cup sugar.
  2. Beat in the half egg yolk, salt and vanilla essence
  3. Add the flour gradually to the creamed mixture to form a soft dough.
  4. For the chocolate dough, cream together butter and sugar. Add the cocoa powder and mix well.
  5. Then add the egg yolk mixing it well. Add the flour gradually to the creamed mixture to form a soft dough.
  6. Refrigerate both the dough for about  30 mins.
  7. After 30 mins, roll out the chilled dough between plastic sheets or butter paper and roll it into flat squares.
  8. Place the rolled out chocolate layer over the vanilla layer and roll out from the short end gently. Freeze for 30 mins.
  9. Pre-heat the oven to 350F/180C. Cut the chilled rolled dough into discs of 1/2 inches thickness and  transfer to a greased or lined cookie sheet.
  10. Bake for 10-15 mins until the vanilla part of the cookies turns a light golden brown.

Do let me know about your tryst with the spiral cookies. Happy Baking!!