Eggless Brookies /Brownie Cookies#SundayFunday

Brownie+ Cookie = Brookies, yes that excatly what Brookies are... a combo of brownie plus cookie which divine..hmmm.. soft & chewy. If you are craving for rich brownie or cookies for your tea, then should make these brookies which are so satisfying. Prefect for a tea party.

These are so quick to make, if you have all ingredients in the pantry they just take from start to finish 20 to 25 minutes that's it. 

Make these and give them as a gift whenever you visit your friends or relatives or take them for a picnic. They will never ever believe that they are homemade. So let's make these divine Brookies...

Makes: 12 Brookies
Ingredients
½ Cup All Purpose Flour
¼ Cup Dark Cocoa Powder
¼ Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
⅓ Cup Sugar powder
¼ Cup Butter - softened
½ Teaspoon Vanilla Essence
2 Teaspoon Milk or a few drops more - to make a smooth dough.
¼ Cup + 1 Tablespoon Chocolate Chips

Method

Sieve the flour, cocoa, baking powder and baking soda. Stir in the sugar. Mix well until combined.

In a big plate cream the butter with your palms for a minute then add vanilla essence and cream it till mixed. Add the flour mix and 1/4 cup chocolate chips, mix lightly with your fingers till it forms bread crumbs. Then add milk a teaspoon at a time and bring it together to form a smooth dough.
Place the dough on a cling flim and chill the dough in the fridge for 15 to 20 minutes. 

In the meantime preheat the oven to 160°C. Line a baking tray with parchment paper.

Take the dough out make even sized balls and place on the parchment paper, at least 2 inches apart from each other as the brookies will spread. Press the brookies with a fork lightly then place the remaining chocolate chips on it so they can be seen on top once baked.

Bake for 12 minutes only. Switch off the oven. The brookies will be soft or seem undone, but don’t bake longer or they will burn or turn crispy. Leave them in the oven for 5 minutes then take them out and keep them on the tray for another 10 minutes until fully cool and immediately transfer to an airtight container.

My Notes
I used just 2 teaspoons milk to make the dough since the butter used was absolutely soft, used the butter that is always out, kept my on the breakfast table.
To make them vegan, replace milk with almond or soy milk.
If you are using unsalted butter then add a pinch of salt.

Labels: Brookies, Biscuits & Cookies, Chocolate, Kids delight, Eggless, Sunday Funday 

• A Crostini Array by Culinary Cam
• Bacon & Chive Deviled Eggs with Hot Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Truffle Cookies by Karen's Kitchen Stories
• Eggless Brookies /Brownie Cookies by Sneha's Recipe
• Grill Cake (and Vanilla Cake Recipe) by Amy's Cooking Adventures
• Lentil Mushroom Feta Calzones by Food Lust People Love
• Lobster Roll Pasta Salad by A Day in the Life on the Farm
• Mayo-less Tuna Salad by Our Good Life 

Keto Almond Biscuit Chicken Pot Pie/Soupy Pie#Soupswappers

This Keto Chicken Pot Pie Soup is rich and creamy, gluten free and with no extra carbs. With the almond biscuit this make a complete and filling meal.

Serves 2
Makes 4 Biscuits
Ingredients
For The Keto Biscuits
40 Grams Softened Butter - I used salted butter
110 Grams Almond flour
1 Teaspoon Baking powder
1 Teaspoon Dried Parsley
1 Large Egg
½ Teaspoon Stevia powder

For The Pie Filling
1 Tablespoon Heaped Butter
1/3 Cup Finely Diced Carrot
1/3 Cup Finely Diced Celery
1/3 Cup Finely Diced French Beans
¼ Cup Finely Diced Onion
¼ Cup Finely Diced Capsicum
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Pesto Dried Seasoning or Black Pepper
¾ Cup Diced Grilled Chicken - I used leftover
¾ Cup Chicken Stock
½ Cup Heavy Cream
½ Teaspoon Xanthan Gum
2 Teaspoon Fresh Parsley - finely chopped

Method
To Make The Keto Biscuits

Preheat oven to 180°C and line a baking sheet with parchment paper or a silicon mat.
Rub the butter into the almond flour till it represents crumbs
Now add the remaining ingredients and whisk until fully combined. 

                              

Divide the mixture into four using a cookie scooper or your hands and place on the lined baking sheet.

Flatten them. Bake for 22 - 24 minutes, until edges start to turn golden brown.

Allow to cool for five minutes before handling and placing on top of pie filling.

To Make The Pie Filling

Heat the butter in a large skillet/pot over medium heat. Once the butter is melted, add the carrots, beans celery, onion, capsicum and a little salt and pepper to the pan. Sauté until the vegetables are soft, about 5 minutes.
Add the chopped chicken, broth, heavy cream, thyme, and xanthan gum. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 5 minutes until thickened and warmed through. Taste and season with salt and pepper as desired.

Stir in fresh parsley, then divide filling evenly between 2 ramekins, leaving the top 1/4 unfilled. 

Place a biscuit on top of each pot pie and serve!   

It is so ridiculously delicious, comforting and everything you would want for a filling meal.
Labels: Chicken, Soup, Keto, Soup Swappers, Main course, Complete Meal, Gluten free, Biscuits & Cookies, Almond Flour

For the Pot Pie Filling- Per Serving
Calories 166 , Carbs 6 grams
For the Biscuit - Per Serving
calories 395, Carbs 3 grams   

For Soup Swapper this month our theme is "Soup Starting With Leftovers"  

• Palatable Pastime shares Corned Beef and Cabbage Soup 
• Sneha’s Recipe shares Keto Almond Biscuit With Keto Chicken Pot Pie Soup 
• A Day in the Life on the Farm shares Leftover Steak Teriyaki Soup 
• Culinary Adventures with Camilla shares Mac’N’Cheese Minestrone 
• Karen’s Kitchen Stories shares Pappa al Pomodoro (Tomato and Bread Soup)

Eggless Jam Shortcake Swirls#SundayFunday

These shortcakes are so delicious and buttery. To make these I used aluminum muffin mold, would suggest that you use a silicon muffin/cupcake molds to make these. While un molding these tend to break. Felt sorry for not using my silicon cupcake molds to make these delicious shortcakes, no doubt the broken ones my hubby enjoyed. The good ones I took for our Hi Tea Party with friends.

Makes 13 -14 Shortcake Swirls
Ingredients
200 Grams Butter - I used salted butter
75 Grams Icing Sugar
220 Grams All Purpose Flour
2 Tablespoons Jam or as required
½ Teaspoon Vanilla Essence
Icing sugar as required for dusting - optional

Method

Grease silicon cupcake molds and place them in the muffin tray (do not use liners).  

Beat butter and icing sugar well until creamy, stir in the flour, mix gently. Refrigerate this batter for at least 20 minutes. In the meantime preheat the oven to 180°C.   

Pour the mixture into a large piping bag with a large piping nozzle. Pipe swirls of mixture into the molds. Bake for 18 to 22 minutes ( depending on how many swirls you make into the molds).    

Once the they are golden, take them out of the oven and keep them on a wire rack to cool.

Un mold each shortcake gently, sprinkle with icing sugar, put a small spoon drop of jam into center of each.   

Serve with tea or coffee. These got over in one go for our party. 

Labels: Biscuits & Cookies, Shortcakes, Jam, Eggless, Hi Tea, Party pleasers, Kids delight, Sunday Funday, Baked 

For Sunday Funday our theme is "Shortcake"

• Buttermilk Shortcakes with Macerated Berries from Culinary Adventures with Camilla
• Chocolate Strawberry Shortcakes from Palatable Pastime
• Eggless Jam Shortcake Swirls from Sneha's Recipe
• Leftover Lemon Loaf Mixed Berry Shortcake from A Day in the Life on the Farm
• Mini Strawberry Shortcake Parfaits from Karen's Kitchen Stories
• Strawberry Lemon Shortcake from Mayuri's Jikoni
• Strawberry Shortcake with Sweet Biscuits from Amy's Cooking Adventures

Shortbread Cookies - Scottish#EattheWorld

A quick delicious Scottish Shortbread cookies. Shortbread is one of the most famous Scottish biscuits and eaten around Christmas time and is an essential part of a traditional Scottish New Year.
Ingredients
170 g Butter
85 Grams Caster Sugar
½ Teaspoon Vanilla Essence
250 Grams All Purpose Flour
½ Tablespoon Milk Powder
A Pinch Baking powder

Method

Take a bowl add butter, caster sugar, cream it well. Add vanilla essence, all purpose flour, milk powder, baking powder, mix it lightly bring the flour together like a soft dough. 

Cling wrap the dough and lightly make it into a smooth round ball. Refrigerate the dough for at least 20 minutes. 

Using the rolling pin roll the dough like a slightly thin sheet and cut them with a fluted cookie cutter 

or a round one and transfer into baking tray and baking them into 180°C for 12 - 15 minutes. 

Let them cool dust them with icing sugar ( this is optional).

Labels: Scotland, International Cuisine, Biscuits & Cookies ,United Kingdom, Eat the World, Shortbread, Eggless 

Check out all the wonderful Scottish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Scottish Smoked Salmon Pate 

Culinary Adventures with Camilla: Toad-in-the-Hole, Shortbread with Candied Ginger, and some Scottish Chocolates 

Sneha’s Recipe: Shortbread Cookies - Scottish 

Magical Ingredients: Scottish Tattie Scones 

Kitchen Frau: Cranachan (Raspberry, Whisky & Oat Cream Parfaits) 

Palatable Pastime: Scottish Tattie and Spent Grain Soup 

Sugarlovespices: Easy Traditional Scottish Crumpets with baking powder

White Chocolate Chunk Oats Cookies#BakingBloggers

These are bakery style White Chocolate Chunk Cookies with golden brown edges with gooey centers.

They are so delicious perfect cookies to go with your tea or coffee. I have made big ones weight is 45 grams each. But they are so crisp and bake in just 12 to 14 minutes.

Makes 14 Big Cookies 
Ingredients
75 Grams Softened Butter
38 Grams Vegetable Shortening
140 Grams Caster Sugar
1 Egg
1 Teaspoon Vanilla essence
175 Grams All Purpose Flour
¼ Teaspoon Salt
½ Teaspoon Baking soda
½ Teaspoon Baking powder
46 Grams Oats - make it into a powder
100 Grams White chocolate chips

Method  

Beat butter and sugar until creamy and fluffy, then add in the egg and vanilla essence, sieve the dry ingredients, with a spatula mix it till no dry spot of flour is seen. Cling wrap the bowl and chill it in the refrigerator for at least 2 hours. After 2 hours I weighed each cookie 45 grams. Make round balls and placed them in a lined baking tray and again refrigerate the tray till the oven is pre heated.

In the meantime pre-heated oven to 170°C . Place one tray at a time in the oven and bake 12-15 minutes, half through the baking time, change the sides of the tray. Check if the cookies are done after 12 minutes. Mine were done at 13 minutes. Take the tray out of the oven and place the other tray. Lift each cookies with a spatula and place them on a wire rack, till they cooled completely. 

When completely cooled, store them airtight container. Enjoy with your tea or coffee. 

My Notes
You can make these all butter, but, I have used vegetable shortening a little so that these retain they shape and do not spread while baking. These retained their shape as your can see. They have perfect top. 

These are so crispy and chewy, you will love them.
Chilling the dough is a must or else you want be able to roll them or shape them.

Labels: Oats, White Chocolate, Cookies, Biscuits & Cookies, Baking Bloggers, Butter, Vegetable shortening, Egg, International Cuisine 

Baking Bloggers

Baking with Oats or Oat Flour 

• • • Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
    • Buttermilk Oat Flour Pancakes by The Redhead Baker
    • Cherry Rhubarb Crisp by Palatable Pastime
    • Chewy Oatmeal Cookies by Making Miracles
    • Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
    • Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
    • Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
    • White Chocolate Chunk Oats Cookies by Sneha’s Recipe

Torta Frita -Uruguay#Eattheworld

The name Tortas Fritas means "fried cakes" or "fried pies." and are more like fried biscuits. This dough is prepared with more fat (usually lard), like biscuit dough. Torta Frita is a popular item in both Uruguay and Argentina to be consumed with coffee, tea, served with dulce de leche or jam. 

1 Cup = 250 ML
Ingredients 
½ Cup Homemade Evaporated Milk
½ Cup Water
2 Tablespoons Shortening or Clarified Butter
2 Cups Self Raising flour
½ Teaspoon Salt
Vegetable Oil as required for frying
For Serving
Icing Sugar  - for dusting
Dulce de Leche or Fruit Jam

Method

Heat evaporated milk and clarified butter in small saucepan or microwave just until melted. Don't boil it.

Combine flour and salt in medium bowl. Make a hole in the center. Pour the hot evaporated milk into the hole; Stir this with a wooden spoon until it forms a soft dough. Put the dough on a lightly floured surface; Knead until soft and pliable (you may need a few drops of water). 

Cut the dough into 15 to 16 equal pieces, roll each piece to form a smooth ball. Use a rolling pin to roll each ball into a circle about ¼ inch thick. Use your hands to form circles and make a hole in the center by piercing each circle with one finger.

Heat oil in large skillet. 

Carefully drop 4 rings of dough into hot oil. Fry until golden brown, about 1 to 2 minutes per side. Remove the cakes and drain them on paper towels. Repeat this with the rest of the dough rings. 

Dust them with icing sugar.

Serve them warm with dulce de leche, a favorite fruit jam or nothing.

Few were remaining these I broke into pieces and enjoyed with my soup.. they go well, use these instead of bread!! 
Labels: Fried Biscuits, Uruguay, Argentina, International Cuisine, Eat the World, Biscuits & Cookies, Deep Fried

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Uruguay.

Check out all the wonderful Uruguay recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Magical Ingredients: Tortas Fritas 

Sneha’s Recipe: Torta Frita -Uruguay 

Pandemonium Noshery: Polvito Uruguayo 

Palatable Pastime: Grilled Chicken Pinchitos 

Sugarlovespices: Uruguayan Pancho Hot Dog with Fries on the Side 

Amy’s Cooking Adventures: Pasta Caruso 

Culinary Adventures with Camilla: Empanadas a la Criolla, Uruguayan Wines, and Upcoming #TannatDay 

Kitchen Frau: Torta de Fiambre (Baked Ham & Cheese Sandwiches) 

Cultureatz: Chaja Cake, an Uruguayan Peach Meringue Layer Cake 

A Day in the Life on the Farm: Milanesa Napolitana 

Making Miracles: The Chivito: Uruguay's Iconic Steak & Egg Sandwich

Eggless Nankhatai#SundayFunday

Vanaspati Ghee is used which is also called clarified butter  with this  the nankhatai's are pure white. This is traditional East Indian cookies that is must for our Christmas sweet's platter and this my mother's recipe. The flavoring I, have used is cardamom powder. 

Also made 4 batches of these Eggless Nankhati's for the cute, unconditionally loving physically challenged children, that I work with, they called them snow cookies, since these are pure white.
Makes 18 to 20 
Ingredients
80 Grams Sugar - powdered

1/4 Teaspoon Cardamom powder
1/4 Teaspoon Nutmeg powder
125 Grams All Purpose Flour
100 Grams Vanaspati Ghee - melted and chilled
A pinch of Salt
1/2 Teaspoon Baking powder
Nuts of choice as required

Method
Pre-heat oven to 180°C.

Sieve the cardamom, nutmeg, baking powder and flour, keep aside.

In a bowl add ghee, salt and sugar, beat it till light and fluffy and turns whitish. Add sieved flour and mix till it represents bread crumbs. Lightly start mixing with your hands to form a dough.

Make small marble size balls and press them down gently. Place them in the prepared baking tray with about an inch apart and gently press with a piece of nut. 

Bake in pre-heated oven for about 15 to 18 minutes or until the cookies are golden brown at the bottom.

Cool on wire rack. Store in airtight container.

My Notes

You can adjust the sugar as per your taste. 

You can flavor them using orange or lemon zest. 

You don’t need any additional liquid to bind it into a dough. Only the ghee binds the dry ingredients. You can also use softened butter, just in case you prefer the butter’s flavor.

Labels : Eggless, East Indian, Biscuits & Cookies, Vegetable shortening, Vegan, Christmas,Festival Sweets, Baked, Sunday Funday 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy Klik of   A Day in the Life on the Farm 
Sunday Funday: Cookies for Santa! >

• Culinary Adventures with Camilla: Aztec Blueberry Linzer Cookies
• Food Lust People Love: Brown Butter Shortbread 
• Our Good Life: Chocolate Chunk Shortbread with Sprinkles
• Sneha's Recipe : Eggless Nankhatai 
• Karen's Kitchen Stories: Hazelnut Shortbread Cookies with Nutella Filling 
• Cooking With Carlee: Krumkake 
• A Day in the Life on the Farm: Macaroon Kiss Christmas Cookies 
• Making Miracles: Oatmeal Chocolate Chip Butterscotch Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Salted Honey Pecan Thumbprint Cookies 
• Palatable Pastime:Toffee Coffee Bars

Chocolate Coffee Ice Cream Sandwich#Foodieextravaganza

For Foodie Extravaganza this month our host is Camilla of Culinary Adventures, challenged us to created Ice Cream Sandwiches.  Making ice cream sandwiches is easy, but, to keep them frozen, even to take a pic is a real challenge, since my city weather conditions do not permit it, the ice cream starts to melt immediately, my great worry was that the cookies will turn soggy.  But this recipe I, can guarantee that they will not turn soggy even if you freeze them, but the use of vegetable shortening is a must. They are crisp and delicious.
Makes about 18 to 20 Sandwich Cookies depending on the size of the cutter

Ingredients

2 Tablespoons Melted Chocolate 

100 Grams Unsalted Butter

100 Grams  Vegetable Shortening
15 Grams Condensed Milk 

100 Grams  Caster Sugar 

2 Egg Yolks Only 

40 Grams  Almond Meal 

20 Grams Cocoa powder 

340 Grams All purpose flour
20 Grams Corn Flour 

2 Grams Salt

Method 

Sieve the flour, cocoa, salt, keep aside.
Melt the chocolate in the microwave and keep aside. 
Beat the butter and the vegetable shortening till creamy add half the melted chocolate and beat add sugar and beat. Now add egg yolks one at time and beat till both are incorporated. Add the sieved flour, almond meal and knead it lightly to make a dough.  Place this in a cling wrap and make it into a square and refrigerate it for 30 minutes.  Divide into two equal parts and roll between two parchment sheets.  

Cut with a cookie cutter, place them in a baking tray. Bake in a preheated oven at 180 C for 12 to 15 minutes.  

Cool them in a cooling rack completely and store it airtight container.
Quick & Easy Coffee Ice Cream

Ingredients
75 Grams Condensed Milk
100 Grams Fresh Cream
1 Tablespoon Instant Coffee
2 Tablespoons Hot Milk

Method

Chill the Condensed Milk, fresh Cream for 3 hour's in the freezer. The beat it for a good 15 minutes till it starts to become fluffy. Add the coffee mixture and cling wrap it along with the beater in the freezer for another 30 to 45 minutes.

Remove it from the freezer and place this on ice filled bowl and again beat till it doubles in volume and is fluffy.

Pour this into a air tight container and cling wrap it. Freeze it overnight or till set.

Delicious ice cream is ready.  
To Assemble The Cookies

Take the ice cream and  cut it with the same sized mold as the cookies. 

Take one cookie, place the ice cream and sandwich with another cookie.  Like wise make all.  Place it in a airtight container and freeze them until the ice cream hardens for at least  4 hours.  

Enjoy these chilled. Mine were melting since the weather here is hot.  The great thing about these ice cream cookies are that even though you freeze them they do  not soften.  We enjoyed them as a dessert after our meal.

Labels: Almond Meal, Baked, Biscuits & Cookies, Chocolate, Coffee, Foodie Extravaganza Party, Homemade, Ice Cream, Vegetable Shortneing

• Chocolate Coffee Ice Cream Sandwich by Sneha's Recipe
• Cookie Butter Ice Cream Sandwiches by Karen's Kitchen Stories
• Funfetti Ice Cream Sandwiches by Tara's Multicultural Table
• Homemade Ice Cream Sandwiches by Making Miracles
• Mostly Plant-Based Chocolate Chip Cashewmilk Sandwiches by Culinary Adventures with Camilla
• Nutella with Graham Cracker Ice Cream Sandwiches by Our Good Life
• Stroopwafel Ice Cream Sandwich by Pandemonium Noshery