It’s the Holiday Season, it’s Winters and it’s December – all good things together (not to miss the weddings). In this festive mood chocolate indulgence is a-must to really feeeel that goodness. Relaxing in a cozy corner with a mug of chai (read your favorite hot drink) and these soft baked, moist and fudgelicious cookies with chocolate chunks, Chocolate Chunk Brownie Cookies – is my kind of celebrating winters.
I’m not into baking as such, but in winters you feel like having all those freshly-baked warm cakes and cookies, and baking it yourself is the best thing to do. These Chocolate Chunk Brownie Cookies are so easy to make that it can be a fun holiday activity with your kids.
Chocolate, brownies and chocolate chunks all together in one cookie is a celebration in itself. Everyone loves brownies and when it’s equally good in a cookie form, it’s a marriage made in heaven. And that crackled top is a vision in itself and the way your entire home fills with bakelicious-chocolatey aroma, it’s heavenly!
These are the yummiest, bestest cookies you’ll ever have. I made a batch for my work friends and they all loved it so much that these were gone in no time at all. So bring on those aprons and get baking.
Chocolate Chunk Brownie Cookies
by Hirra Pervaiz December-29-2016
Chocolate Chunk Brownie Cookies – Soft baked, moist and fudgelicious cookies have it all; chocolate, brownies crackled top and chocolate chunks all in one. These are not cookies, these are a celebration!
Prep time: Total time: Yield: makes 24 cookies
1/2 Cup Butter, unsalted (cut into chunks)
2 1/2 Cup Semi-sweet chocolate chips
3/4 Cup Flour, spooned and leveled
1/2 tsp Salt
1/2 tsp Baking Powder
3 Eggs, large
1 Cup Granulated Sugar
2 Tbsp Brown Sugar
2 Tbsp Cocoa Powder
2 tsp Vanilla Extract
1 Cup Chocolate Chunks (I used Hershey’s chocolate bar)
Preheat the oven to 177°C (350°F)and line baking tray with parchment paper
In a bowl over simmering water (double boiler method) melt together butter and chocolate chips. Stirring frequently until smooth. Set aside to cool slightly
In another bowl whisk together flour, salt and baking powder
Beat egg, sugars and cocoa powder using an electric mixer on high until the mixture is thick and doubles in volume (about 4-5 minutes)
Reduce the speed to medium and combine chocolate mixture with the egg-sugar mixture. Now add to it vanilla extract
Reduce the speed to low and add flour mix all at once. Mix until well combined.
Fold in the chocolate chunks.
Using a tablespoon or a cookie scoop, scoop out heaping tablespoons of dough onto the prepared baking sheet
Bake until the top is crackly and edges are set( about 10-15 minutes). Remove from the oven and let cool for 1-2 minutes on the baking sheet. Then transfer to a wire rack to cool completely
These cookies can be stored in a air-tight jar for 2-3 weeks
You can also add roasted nuts or chocolate chips to the dough
Spring is here and I’m so happy to see my little garden in full bloom, filled with floral scents, its all green and fresh. Nature always inspires me and brings a smile on my face with its creations be it a budding flower or seeing the clouds make different shapes. Today’s recipe is inspired from the Spring season and is my inspiration to look at the positive things life has to offer. It’s my Mini Chocolate Donuts … yes Donuts!
I must have gotten you all confused on what’s the connection between donuts, spring and positive thinking right? Well, it’s pretty simple, have you heard that quote:
“Between the optimist and the pessimist, the difference is droll.
The optimist sees the doughnut; the pessimist the hole!” – Oscar Wilde
This is the lesson learned from the donuts – to look at the positive things life has to offer. Inspiration is from Spring since my donuts are sprinkled with rainbow sprinkles, it has the color and feel of spring, it all connects, you see 🙂 Here’s a picture of my Spring Garden.
I had this mini donuts pan from Prestige, from quite some time now and had planned to make donuts on my 1st Blogiversary in June this year, but I couldn’t wait this long and made these cute little donuts out of it. This recipe is the best recipe for baked donuts, its soft, moist, easy-to-make and delicious! Oh, did I tell you its dairy free? Well.. yes it is, no eggs, milk or butter. Simple ingredients and oh-so-awesome donuts in 15 minutes. Don’t believe me? Try it yourself.
Wave good-bye to fried donuts and welcome these baked mini chocolate donuts in your home. The rich chocolatey glaze on the top gives this moist donuts the texture and makes them melt in your mouth.
The rainbow sprinkles on the top give it the oomph. But you can decorate with anything you fancy. Do check out the notes below, I’ll be giving the Nutella Version of this recipe.
When you make these, make an extra batch because these little cuties will be snapped in just no time at all. Believe me they’re that good.
Baked Mini Chocolate Donuts
by Hirra Pervaiz April-09-2015
Mini Chocolate Donuts – a moist, chocolatey and delicious little treat, easy-to-make, topped with rich chocolate glaze and rainbow sprinkles, its dairy free! The best baked donuts recipe. Prep time: Cook time: Total time: Yield: 8 donuts
1/4 Cup + 2 Tbsp Flour
1/4 Cup Castor Sugar
2 Tbsp Cocoa Powder
1/4 tsp Baking soda
1/8 tsp Salt
1/4 tsp Instant Coffee
2 1/2 Tbsp Vegetable Oil
1/2 tsp Vanilla essence
1/4 Cup Water
1 Tbsp Corn Syrup (optional)
1/2 Cup Castor Sugar
1 Tbsp Vegetable Oil
1 Tbsp Water
2 Tbsp Cocoa Powder
1/4 tsp Vanilla Essence
Pre-heat oven to 180 degrees celsius and prepare the donuts pan by lightly greasing it with oil
In a prepping bowl sieve together flour, sugar, cocoa powder, coffee, baking soda and salt. Whisk together to combine.
Add vegetable oil, vanilla, water and corn syrup and continue to whisk until smooth and well combined.
Pour into 8 donuts pan molds, filling each mold until about 2/3 full and put it in the oven to bake
Donuts will take 10-14 minutes to bake. Remove from oven and let cool in the pan for 10 minutes. After 10 minutes release from molds on to a cooling rack and let cool completely.
Prepare the frosting by whisking together sugar, oil and water until smooth. Add cocoa powder and vanilla essence and continue to whisk until creamy.
Once the donuts are cool, dip them in the chocolate glaze to cover the top and sprinkle some rainbow sprinkles – Enjoy!
If you’ve prepared the Chocolate Glaze and Donuts are not yet cool, cover the glaze with a damp tea towel to prevent it from drying out.
For the Nutella Version Donuts: Add 4 Tbsp Nutella in the donuts batter along with the rest of the ingredients mentioned.
For the Nutella Version Glaze: 1/2 Cup castor sugar, 1 Tbsp Water and 2 Tbsp Nutella (melted). Mix all the ingredients together, slowly add water until the glaze has the right consistency
The entire winter season, I couldn’t bake anything owing to the gas shortage in our part of the world. But, it’s back again! and here I’m with super easy Surprise Cookies recipe with strawberry deliciousness
This cookies recipe is great in so many ways, a few are 1. its super easy 2. it uses less ingredients 3. it has a surprise inside 4. it has strawberries 5. its quick to make 6. it tastes amazing 7. its an awesome treat! I can go on with the list, but I’ll keep that for you to enjoy and share. By far these are the best cookies I’ve made and the taste is so amazing that it was a definite hit at my place and these were gone in just no time at all.
Now, for the surprise, as they say “its whats on the inside that counts” it goes with these too. The surprise is on the inside and that is Oreo Cookies (ta-da)
And these Oreo cookies are covered with peanut butter goodness and then topped with strawberry deliciousness. Oh! what a divine combination (isn’t it?)
So, next time you’re thinking of making cookies and want to have some fun in the kitchen (even with kids) remember this recipe and wherever you serve these, they’ll be a hit for sure!
by Hirra Pervaiz February-27-2015
Surprise cookies with strawberry deliciousness, but its whats on the inside that counts! A perfect treat that’s fun and simple to make
Prep time: Cook time: Total time: Yield: makes 15 cookies
1/2 Cup Butter
1/2 Cup Castor Sugar
1/2 Cup Peanut Butter (Smooth or Crunchy)
4 Tbsp Light Corn Syrup
1+3/4 Cup Plain Flour
1/2 tsp Baking Soda
15 Oreo Cookies
Preheat oven to 170 degree Celsius and line a baking tray with parchment paper
In a stand or electric mixer, cream together butter and sugar until well combined
Then add the peanut butter and corn syrup and blend well
Gradually add in plain flour and baking soda and combine until you have a thick dough
Take about a tablespoon of the dough and flatten it onto the lined baking tray. Take one Oreo Cookies and press it gently on the flattened dough, and fold the edges over the Oreo cookie until it is completely covered. Make an indentation in the center with your thumb lightly
Repeat with all the cookies and pop the tray in the oven
Bake the cookies for 15-18 minutes, depending upon your oven, or until the edges start turning golden and the cookies are baked to your liking
When golden, take out of oven, if indentations look shallow further define them and fill each cookie with 1/2 teaspoon of jam. Let cool for 5 minutes before transferring to cooling rack
Serve while still warm, with a scoop of ice cream, a glass of milk, coffee/tea or just as is. These make great gifts too
In Pakistan it’s the start of winter season, which by far is the most awaited season. Here we all wait for the nice and chilly breeze, the ultimate coffee season (although it’s all year round but in winters it’s different) the oranges, warm cakes and cookies and so much more.
Pakistan is known for its rich and juicy oranges, being the sixth largest producer of mandarin (kinnow) in the world. – WoW! A Proud moment. It’s November and so is the start of the Kinnow season, the orange trees in our garden have started to look like jewels hanging, their taste is tangy and they’re so juicy.
Oranges from my garden
Since winters and oranges have their own charm so to welcome both winters and oranges today I share with you all the recipe of Orange Chiffon Cake. As we are talking about winters and oranges, we cannot ignore the season’s flower marigold which again has orange and yellow color that brightens the garden in winter season.
Marigold from my garden
Coming to back our recipe, this cake recipe is perfect with a hot mug of tea, coffee or hot chocolate on a cold evening or you can have it with whipped cream, ice cream and fresh berries – PERFECT!
Orange Chiffon Cake
by Hirra Pervaiz November-12-2014
Orange Chiffon Cake, light, airy, spongy, fluffy and filled with hint of orange tanginess
Prep time: Cook time: Total time: Yield: serves 8-10
7 Eggs, Separated
2 1/4 Cups All-purpose flour, sifted
1 1/2 Cups Caster Sugar
1 Tbsp Baking powder
1/2 tsp Salt
2 Tbsp Orange zest, grated
1/2 Cup Vegetable Oil
3/4 Cup Orange Juice, freshly squeezed
1 tsp Vanilla Essence
Preheat oven to 170 degree C. Have ready 9-inch tube pan, ungreased ( I used 9-inch loaf pan)
In a large bowl separate egg yolks from whites. Keep egg yolks and egg whites in different bowls till further use
Using a hand mixer or electric mixer, mix together sifted flour, sugar (minus 1/4 cup – keep that for using with egg whites), baking powder, salt and orange zest. Mix until combined
Now make a well in the center of the flour mixture and add to it egg yolks, oil, orange juice and vanilla essence. Beat until smooth
In a separate bowl beat the egg whites, when soft peaks start to form, gradually add the 1/4 cup sugar and continue beating until stiff peaks form.
Using a spatula or a wire whisk gently fold the egg whites to the prepared batter in 3 additions (don’t over mix or deflate the batter)
Pour the batter in the ungreased pan and bake for 50 to 60 minutes or until a skewer inserted comes out clean.
On removing from the oven, immediately invert the pan on a flat surface so that it is suspended over the counter, let it cool.
Now with the help of a metal spatula loosen the sides of the cake to remove from pan. Invert on a greased wire rack, dust with caster sugar and serve with whipped cream, ice cream or fresh berries
This can be stored in a air-tight container for a few days at room temperature
This cake can be stored for about a week in refrigerator or can be frozen for a month a
If you’re a peanut butter fan just as much as I am, you’ll love this easy and gluten-free recipe for Peanut Butter Cookies. As the name suggests making these is as easy as 1-2-3 and with only THREE Ingredients (yes you heard me only three ingredients) you have those chewy, soft and crinkly cookies.
So if you’re craving for a quick treat, these cookies are perfect and they pair great with a glass of milk too. So if you have kids who are learning to cook or you would want them to engage in some kitchen activity this recipe is again perfect for them too. Its super fun, easy and tastes amazing!
For the ultimate peanut butter goodness on plate follow the recipe below and share your comments and feedback 🙂
Easy 123 Peanut Butter Cookies
Hirra P Published 09/25/2014 Yield: 12 Cookies Prep Time: 5 mins. Cook time: 7 mins. Total time: 12 mins.
Easy Peanut butter cookies that are chewy, soft and crinkly-ultimate peanut butter goodness!
1 Cup Smooth Peanut Butter
1 Cup White Sugar, Granulated
Preheat oven to 180 degree C and line a baking dish with parchment paper
In a prep bowl combine peanut butter, sugar and egg. Mix using a spoon,until well combined
Scoop about a tablespoon of dough and roll into a 1 inch ball. Place on the prepared baking sheet and gently press down each cookie with a fork making a criss-cross pattern
Bake for about 7-10 minutes or until the edges start to turn golden brown
Let cool on the baking sheet for a minute before removing
Cookies will be crunchy on the edges and soft and chewy on the inside