Crisp Chocolate Chip Cookies

I have a giant book borrowed from an aunt – The Taste of Home : Ultimate Cookie Collection, which has several hundred recipes and very useful directions to almost everything in the land of cookie making. How to store cookies, how to ship them, what if cookies spread too much while baking, what if they don’t, what to do if they are too tough/ too brown / too pale, etc etc. its a delight to read the book and experiment from there.

chocolate-chip-cookie-split

And my baby Arjun has a book where the cartoon Elmo is making cookies. So he wants to make cookies every weekend. It’s fun to bake with him (only if you ignore all the mess that he does). 😛

Crisp Chocolate Chip Cookies

What you will need :

  • 1 and half cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 150 gram butter at room temperature (approx 10 tablespoons)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 and 1/2 cup chocolate chips

What to do :

  1. In a bowl, stir in baking powder and baking soda in the flour and then sift it once. This ensures that the baking powder and soda get mixed evenly in the flour and it gets aerated once sieved.
  2. In another bowl, take butter at room temperature and whisk it with an electric beater. Add granulated sugar and brown sugar and beat till it becomes light, about 2-3 minutes.
  3. Add lightly beaten eggs and vanilla extract and beat for another 2-3 minutes. Let it all get incorporated well.
  4. Now add the flour mixture into the butter and egg mixture and whisk till it all comes together. Do not over-mix.
  5. Remove the whisk and then fold in the chocolate chips with a spatula.
  6. Take a baking sheet and line it with parchment paper.
  7. Now with a tablespoon, drop 12 heaps on the parchment paper, spaced well about 1 inch between two heaps.
  8. Put it int he fridge to chill for at-least 15 minutes.
  9. Meanwhile pre-heat the oven to 170 C.
  10. After 15 minutes chill time, put the tray in the oven and bake for 12-15 minutes, till the top gets slightly browned and the cookies get crisp on the outside. You can also rotate the pan once in between.
  11. Keep next batch ready for baking or if you have a bigger oven, you can bake two sheets at a time.

chocolate-chip-collage

 

Notes :

  • The cookies spread out once they go in the oven. So make small heaps and space them apart.
  • If you want very crisp cookies bake for a minute longer, if you want a chewy centre, bake for a minute or two less. Also individual ovens behave differently, keep a close watch while baking cookies.
  • You can also cut the cookies with a cookie cutter when they are fresh out of the oven. Like I did with a Christmas tree cutter in the picture above.

stack-of-choco-chip-cookies

Bon Apetit!

Rutvika

Hi-Hat Chocolate Cupcakes

Inside of a high hat cupcake

I have been eyeing these Hi-hat cupcakes on Pinterest for so long now, that I had to make them sooner than later. They are essentially choclate cupcakes with a frosting and dipped in melted chcolate, like your Mc Swirl in Mc Donalds.They looked daunting. What if the fluffy white meringue on top which gets dipped in the chocolate just melts away? What if the chocolate doesnt hold and starts dripping? What if the entire frosting collapses and settles in a puddle on the cupcake? It would be an epic bake-fail, but curiousity got the better of me and I made these. And beleive it or not, they are super easy! I watched a couple videos about making the frosting and then adapted a Martha Stewart recipe to make mine.

High Hat cupcake

Droolworthy chocolates

Hi-Hat Cupcakes!

What you will need :

For the cupcakes

  •  2 cups maida
  •  ¾ cup cocoa powder
  •  1 tablespoon baking powder
  •  ½ teaspoon baking soda
  •  a pinch of salt
  •  1 and ½ cup castor sugar
  •  2 eggs
  •  8 tablespoon melted butter (I use Amul)
  •  1 cup plain yoghurt
  •  ½ cup warm milk
  •  1 tablespoon vanilla extract
  •  1 and ½ cup chocolate chips

Ingredients for chocolate cupcakes

  1.  Mix the flour + baking powder + baking soda + cocoa powder + salt. Sift it so that it gets aerated and there are no chunks of baking powder or soda.
  2. In a separate bowl, whisk butter till pale and add sugar. Mix well.
  3. Then add the eggs, one at a time and whisk into the butter.
  4. Mix in the yoghurt and vanilla.
  5. Now with a rubber spatula fold in the dry ingredients and the milk in two additions. Always start and end with the dry ingredients.
  6. Pre-heat oven to 180C for 5 minutes.
  7. Meanwhile, line a muffin pan with paper liners. Drop the batter into the pan and bake for 20 minutes till a skewer inserted in the centre comes clean.
  8. Let it cool in the pan and then on a wire grill completely before frosting.

Chocolate chip cupcakes

For the meringue frosting

  • 3 large egg whites
  • 1 and ¾ cup castor sugar
  • 1 teaspoon vanilla extract

Making meringue

  1. In a large heatproof bowl, mix all the ingredients and whisk with a manual whisk or a hand held blender till it forms soft peaks.
  2. In another vessel, heat water till it simmers.
  3. Put this bowl with egg whites on the vessel over the stove/ gas. Whisk continuously till it forms stiff peaks and the temperature of the egg whites goes upto 70 degrees C on a candy thermometer. If you don’t have a candy thermometer, keep it whisking on the simmering water for 10 minutes, it reaches about that temperature and then egg whites are safe to be consumed.
  4. Then remove from heat and keep whisking till it cools down considerably and frosting thickens.
  5. Do not stop whisking in the entire process or egg whites will curdle.
  6. Transfer frosting to a pastry bag fitted with a big round nozzle.

For the chocolate coating

  • 2 cups chopped chocolate
  • 2 tablespoon vegetable oil

How to proceed:

  1. Combine chopped chocolate and oil in a microwave safe bowl and heat it in bursts of 20 seconds, whisking in between, till all chocolate is melted. Alternately, you can heat it over double boiler.
  2. Let it cool to room temperature.
  3. If the chocolate hardens by the time you are ready to dip, heat it in microwave for 30 seconds and it will be liquid.

Chocolate dripping

ASSEMBLY

  1. Now the cupcakes are ready to be frosted and dipped.
  2. Frost a high pile of the meringue frosting on each of the cupcakes. Refrigerate for a couple of minutes before dipping in chocolate.
  3. Keep the melted chocolate in a high wide glass. I used a measuring cup for it.
  4. Now grab each cupcake by its bottom and carefully dip it into the melted chocolate and remove it. Don’t worry, it will stay put. The meringue will not melt, you have my word.
  5. Put it in the fridge and let it sit for half hour before cutting.
  6. You high-hat cupcakes are ready!
Hi hat cupcake with chocolate frosting

Eggless Cupcake with eggless buttercream frosting

Notes :

  • Some recipes call for cream of tartar in the meringue, but I havent used it. It stays well and holds shape even without the cream of tartar.
  • Ensure that the instructions int he recipe are followed well, let the cupcakes cool down before frosting. lt the meringue sit in the fridge for a few minutes before dripping in the chocolate and let the chocolate be at room temperature but still  liquid.
  • In the Mumbai humidity, the chocolate ont he frosting starts to sweat as soon as you take it out of the refrigerator. There is hardly anything that can be done about it though.
  • If you want an eggless chocolate cupcake recipe, see here.
  • If you want an eggless chocolate buttercream frosting see here. Meringue frosting looks prettier because of the black and white combination, but you can use any other stable buttercream too.

Cupcakes with chocolate frosting

Wonder what a book release feels like?

Sonali mami

To be very honest with you, I have always wanted to write. Ever since I was a little girl who had sent a silly eight-line poem to the Barbie magazine, I wanted to write. But I had no idea what I could write about. Someone once suggested that I write for the Chartered Accountant magazine, but I found that really boring. So for a long time I did nothing, except write in my diary occasionally and write a few letters and notes.

Then about two years back I started blogging about food. And little tidbits of life with it. As life went on, I searched my memory for fragments of story and wrote about it. Sometimes coherently, at times random little stuff stitched together with words. I am not sure what the reader gets of it, but I find great joy in writing.

Then about three-four months back came a period when nothing I wrote made sense to me. I read a lot of blogs online, columns in newspapers and literary journals. After reading those, my words felt insufficient. My ideas naive. I started thinking that everyone writes so much better than me; perhaps I should stop this part of the blog and only continue to write about baking.

Back when I was a teenager I nurtured the dreams of becoming a journalist. For a while. But at that time I could never write anything more than the school essays. My best friend Ketki used to write short stories and poems and I thought if I can’t write even that much, may be I should think of another career line. And eventually, I let it go and became a CA instead.

Then two months back, my husband’s aunt – Sonali mami had come to India from US with her two teenage kids. She is a published author and her second book is on the way. One evening while I was feeding Arjun, she asked me – “So you want to write a book?”.

I fumbled, and started thinking when had I told that to her? At the back of my head I have perhaps thought that I want to publish a book, sometime way in the future. I have no idea what it would be about. How did she find out?

Sonali mami realised that I am feeling embarrassed about it and she told me to relax. She said that I should not think that I am thinking of writing a book because she has. In fact if there has to be any connection, it should be a positive one. I should benefit from her experience in writing, editing and publishing.

She told me a story of how she wanted to be a journalist when she was studying, but the girl her elder brother dated was also a journalist. Afraid that everyone might say that she wanted to become a journalist just because of her brother’s girlfriend, she dropped the idea and went for architecture instead. But writing did not leave her mind and her heart. She did technical writing for a software company and simultaneously worked on her first book –  The Bollywood Affair, which got excellent reviews everywhere. Even from the industry bigwigs like Kristina Higgins, Nalini Singh and even my favourite Nora Roberts. It also got nominated for the RITA and the RT Reviews choice which are the two highest awards in the genre. 

Now her second book The Bollywood Bride was released last week and it is so beautiful. The entire weekend I lived with Ria and Vikram, their story, feeling their love and pain, their guilt and euphoria, and itched to finish the book so that I find out how it ends. But I wanted to linger, savour the lovely Indian-America wedding setting. The book reaches out to you, so much so that this Monday morning I am wearing a turquoise kurta like Ria wore in the book. 🙂

Sometimes it is difficult to imagine that a very close family member is really a published author, at an international level. Sonali mami’s best friend is the producer of the movie Mr. and Mrs. Iyer. (Remember that one? My friend and I watched it together when we were 18 or so and oh how we loved it!) and her sister-in-law is the fabulous Irawati Harsh- another stellar actress. Sonali mami has access to a lot of Bollywood gossip and I lurk around her to hear some of it. So it wont be surprising if these gorgeous books get made into movies. The story already has enough masala for a movie. 

And if that isn’t enough, she has beautifully raised two kids while having a full time job till now. When we were thinking of planning  a child my husband would often (reassuringly?) tell me that I will be as good a mother as Sonali mami is.

I don’t know about that, but several years later, if I ever write a book, she will be on my list of dedications. Sonali Dev is a living example of achieving your dreams while managing a job, two kids, a husband who is travelling 10 days a month and a cute little dog Simba.

sonali books

For now, let me snap out of the dream world I lived in for the last 2-3 days and get back to work 🙂

Cheers,

Rutvika

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Cupcakes or muffins are my favourite quick bakes whenever someone shows up suddenly. They are easy to whip up and still look festive.

I have made these chocolate chip muffin several times, sometimes using white chocolate chips, sometimes dark chocolate sometimes a mix of both. This one bowl recipe here is a winner and I have dolled it up with some slightly coloured buttercream.

White choco chip cupcakes

White Chocolate Chip cupcakes

What you will need :

  • 110 gram butter at room temperature (I use slightly salted Amul butter)
  • 75 grams caster sugar
  • 2 tablespoon light brown sugar
  • 2 eggs at room temperature
  • 1/2 tablespoon vanilla extract
  • 175 grams all purpose flour (maida)
  • 1 tablespoon baking powder
  • 110 ml milk
  • 1 cup chocolate chips

Buttercream recipe is from here. Add some milk and a few drops of red colour or strawberry syrup in place of mango juice.

What to do :

  1. Beat butter and both sugars together till light and fluffy. Add the eggs one at a time, incorporating fully before adding the next.
  2. Add vanilla essence and whisk.
  3. Sift flour and baking powder together and keep it aside.
  4. Now add the flour and milk alternately to the butter and sugar mixture in 2 steps. Mix well with a rubber spatula.
  5. Always end with the dry ingredients.
  6. Now add the chocolate chips and stir to combine.
  7. Prepare a 12 case muffin pan and line it with paper cases.
  8. Spoon the mixture into the pan and preheat oven to 170C.
  9. Bake in a preheated oven for 20-25 minutes till a skewer inserted in the centre comes clean.
  10. Let it cool int he pan for 5 minutes and then cool completely on a wire rack before frosting.

White chcolate crumb cake

Notes :

  1. White chocolate chips caramelise beautifully to give soft crunch. Dark chocolate chips turn gooey and delicious.
  2. Is using unsalted butter, add a pinch of salt to balance the flavours.
  3. Use all ingredients at room temperature to avoid over-whisking which leads to cracked tops.

Cupcakes with white chocolate

Chocolate Chunk Cupcakes and The Bake Sale

The Bake Sale

Last week, for the first time in my life, I baked cakes and cupcakes and sold them. Yes, it is still unbelievable that someone was ready to pay for the stuff I baked and that I had the guts to ask for a price for my time and effort.

Honestly, I had no idea where to begin. When a friend called to ask if I would like to participate in the upcoming Diwali exhibition, I was sceptical to say the least. But my mom volunteered to have her stall of her competitive exam classes and I took the plunge, with her. I had never done a commercial bake sale before, and within a week I had to decide what to bake, how much to bake, when and where to source the ingredients from, marketing of the exhibition, what sort of frosting would stay well, how to package, how to transport, the pricing, what to do with the leftovers and a dozen other little details. As usual spreadsheets and to-do lists came to my rescue.

Being 27 weeks pregnant, I had to be careful that I don’t overexert, and bending down and lifting heavy objects was out of the question anyway. So I took help. My brother did all the shopping for me, I asked my maid to come in a few hours earlier to help with the preparation, my husband helped with the transportation and of course my mom did a lot of work at the stall venue. Which reminds me, have I said thank-you enough to them? Probably not, and I should do it today. 🙂

I had a few cupcake recipes on the blog, and a few bookmarked in a random books. I estimated that it would be suitable to make 24 cupcakes of each type. The batter preparation time would be saved and I could still make 3-4 varieties before my energy and time runs out. So I shortlisted 15 cupcakes recipes, and converted all of them to make 24 cupcakes. Then came the upside down fruit cakes, which I simply doubled, to make two pans and about 16 pieces. With all the ingredients listed out, I concluded that I would require 6-7 kgs of flour, 4-5 kg butter, about 4 dozen eggs, a kilo of chocolate chips and slab, canned pineapples, canned cherries, mango pulp, fresh apples, fresh milk, 2-3 packs of whipping cream, 3-4 kg of sugar – granulated and castor and a few other things.

Then I was stuck with the packaging! Local shops and Arife, the go-to shop for baking supplies had nothing even remotely suitable and they couldn’t order it on a short notice. Luckily, I found this online company called IPFKart and they had the perfect size individual cupcake box, and to top it, they agreed to deliver it within a day. Now I was set. Cupcakes : done. Frosting : done. Packaging : done.

The only puzzle which now remained was the pricing. I took a poll in a foodie facebook group called Chef At Large, and a lot of them suggested that Rs 50-60 per cupcake would be a good idea. So on the first day I priced all the bakes at Rs. 40. I baked and sold 80 pieces, but when I calculated the costs once back home, I found I had made a loss. (!) Totally sold off, yet a loss. So the next 2 days, I sold it at Rs. 50 a piece and could cover the costs without compromising on the best quality ingredients and sturdy packaging.

The exhibition was in my home town, the place I have been living in since the last 28 years. Needless to say I had a lot of friends and family friends who were very eager to taste all that I have been making and posting on the blog and Facebook for a while. So half the goodies were gone within an hour of opening shop. Chocolate cupcakes were the first ones to disappear and so the next day I made 3 types of chocolate bakes and still, all were gone in two hours. We are all crazy about chocolate, no? Well, chocolate deserves it.

Bake Sale collage

I had a great time at the sale. I got to bake tonnes of cakes, frost them with dainty looking cream, and the feedback kept my feet off the ground for a whole two days 🙂 If you are inclined, and if you get the opportunity, I highly recommend going in for a bake sale or a retail sale of any kind, the whole experience is quite worth the effort.

Cheers!

Chocolate chunk cupcakes

Chocolate Chunk cupcakes

I had made these cupcakes a couple of times earlier, and each time, they turned out perfect. Little bits of melted chocolate to bite into surrounded by a soft cake. And chocolate whipping cream frosting with a few chocolate chips drizzled on top.

For those who are interested, you can find the cost and pricing of this cupcakes here, to give you an idea of how to do the pricing.

This recipe will make about 30-32 cupcakes, but it can be very easily halved. Adapted from Purple Foodie Chocolate Cupcakes.

What you will need :

  • 24o gm all-purpose flour
  • 72 gm cocoa powder
  • 4 teaspoon baking powder
  • 400 gm castor sugar
  • 4 large eggs
  • 1/2 teaspoon vanilla extract
  • 320 ml warm milk
  • 300 gm melted butter
  • 230 gm dark chocolate, finely chopped
  • 400 gm about 2 cups heavy whipping cream (I use Tropolite)
  • 4 teaspoon icing sugar
  • 3 drops of brown food color
  • chocolate chips, for decoration.

What to do :

  1. In a bowl, sift together flour, baking powder and cocoa powder and keep aside.
  2. Pre-heat oven to 170C and line two muffin pans with cupcake liners.
  3. Beat the sugar and eggs till pale and creamy with a whisk or a hand-held beater. And vanilla extract.
  4. Then add the flour mixture and milk alternately to the egg mixture, in three-four parts, folding in with a spatula till barely incorporated. Always start and end with flour.
  5. Add the melted, but not hot butter and stir well.
  6. Add the chopped chocolate chunks and mix well.
  7. Pour the batter into the prepared muffin pan up to 2/3rd full and bake for 12-15 mins, till a skewer inserted in the cupcake comes out clean.
  8. Let them cool on a wire rack after baking.
  9. For the frosting, whip the cream till it forms soft peaks, and then add icing sugar, one teaspoon at a time with some brown food color (optional).
  10. Once the cakes are completely cooled, pipe a tower of frosting on the cupcakes, and drizzle it with some chocolate chips.
  11. Ta da! Delicious, melt in your mouth sinful chocolate cupcakes are ready.

Moist chocolate cupcake