Oats Chocochip Biscotti

Recipe Courtesy: http://www.fitfoodie.in/recipe/chocolate-chip-biscotti-plain-oats
 
Festive season is here again and here's something good to bake for Christmas.

Meena was baking something this afternoon and I had the wafting aroma of chocolate and vanilla from the kitchen. I thought she must be baking just another chocolate cake as a surprise to someone. I was wrong. When I entered the kitchen, I saw her slicing something that resembled a Calzone but had the texture of bread. When asked, she replied that it is Biscotti made with Chef Vikas Khanna's recipe.

I've grown up eating plain rusk and Caraway Rusk from local bakeries. They make good accompaniment with any hot beverage at tea time or as mid day snack. Biscotti is a fine form of rusk very much Italian as the name suggests and are too good to resist!

When she kept the slices of the bread for second baking, I realised that this is how rusk is also made, but this one has added eggs in it. The end product is simply marvelous. Oats make them crumble in the mouth and also add to the taste. They are light, tasty and have the delicious flavour of chocolate. A must try for those who are passionate about home baking. With strong filter coffee, one can go on eating them.

Ingredients:
Plain oatmeal flour (place regular plain oatmeal in a blender and make flour) - 1 cup
All-purpose flour - 1 cup
Butter - 1/2 cup softened
White Sugar - 1/2 cup
Brown Sugar - 1/2 cup
Baking powder - 2 teaspoon
Eggs - 2
Semi-sweet Chocolate chips - 1/4 cup
Vanilla extract - 1 teaspoon

Method:
Preheat the oven at 180 C.
Sift together flours and baking powder.
Keep aside.
Take 1 tbsp of the flour mixture, add to the chocolate chips and mix till the chips are coated well in the flour.
Keep aside.
In a large bowl cream butter and sugar till the mixture turns pale.
Add eggs (one at a time) and mix well.
Add vanilla and mix.
Add the flour mixture to the egg mixture and mix with a spatula till it comes together as sticky dough.
Mix in the chocolate chips.
Turn the dough out on a floured surface and using your hands form it into a ball.
Divide the ball into two equal parts and transfer onto an oiled and dusted baking sheet.
Keep them at least 4 inch apart.
Shape each dough into a 6 inch log shape, flatten the top with your hand and sprinkle some sugar on the top.
Bake the logs for 20 to 25 minutes, check if its cooked completely by inserting a toothpick in the centre (it should come out clean).
The logs will crack slightly on its surface but it’s okay.
Let the logs cool completely on a rack.
Cut each loaf into 1/2 inch slice and bake again (on the same baking sheet) for 10 minutes turning the baking sheet midway.
Cool the biscotti completely before serving.
It will stay in an airtight container for upto a week

Sticky Date Pudding

Winter months call for some dessert filled with energy. Since dates are available in abundance during the winter months, the idea of sticky date pudding came to our mind. Meena has some good recipes in collection but we found this one by Master Chef Sanjeev Kapoor yummy and perfect!

Ingredients:
Dates - 1 cup pitted and chopped
Bicarbonate of soda - 1/2 teaspoon
Boiling water - 1 cup
Butter - 90g, softened
Brown sugar - 1/2 cup
Vanilla extract -  1 teaspoon
Eggs - 2
Refined flour - 1 cup sifted
Powdered sugar - QS

Method:
Preheat oven to 180°C. Grease and line the base of a 7cm deep rectangular cake pan.
Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
Add eggs, 1 at a time, beating well after each addition.
Using a large metal spoon, fold through date mixture and flour until well combined.
Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Turn onto a plate.

Cut into 3/4 inch slices, sprinkle powdered sugar on both the sides and serve with tea, coffee or juice.

Apple Carrot Muffins

Recipe Courtesy: Joyofbaking.com   

Muffins are good tea time snacks and they are full of taste and energy. On cold winter days, muffins are excellent time pass pastries for the entire family. Apple Carrot Muffins are easy to bake and they are sure to appease the kids.   
        
Ingredients:
Walnuts - 1/4 cup (60 ml) toasted and coarsely chopped
Carrot (about 2-3 peeled carrots) - 1 1/3 cups (320 ml) grated
Apple - 1 small, peeled and grated
All-purpose flour(Maida) - 1 1/3 cups (175 grams)
Granulated white sugar - 1/4 cup (150 grams)
Baking soda - 1/2 teaspoon
Baking powder - 1 teaspoon
Salt - 1/4 teaspoon
Cinnamon powder - 1 teaspoon
Grated coconut (sweetened or unsweetened) (optional) - 1/2 cup (120 ml)
Eggs - 2 large
Refined vegetable oil - 1/2 cup (120 ml)
Vanilla extract - 1/2 teaspoon

Method:
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. 
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool on a wire rack before storing.

Makes 12 standard-sized muffins.

Corn and Mushroom Pancake Delight

A nice snack to tempt your kids who fuss about eating vegetarian snacks!

Ingredients:
Boiled sweet corn - 1Cup
Chopped Mushroom - 1 Cup
Chopped onion - 1 medium
Chopped tomatoes - 1 medium
Chopped scallions - QS
Ginger garlic paste - 1 Tsp
Salt and pepper - To taste
Grated Mozzarella cheese - QS
Milk - 1 Cup or more
Refined flour - 2 Cups
Sugar - A Pinch
Onion slices - A handful
Tomato slices - A handful

Method:
Mix flour with sufficient volume of milk and little grated cheese. Season with salt and pepper and sugar. whisk well and make a smooth batter. Make pan cakes of 15-20cm diameter.
Saute chopped onions and ginger garlic paste with little oil.
Add mushrooms, corn, salt and pepper. Saute well.
Add chopped tomatoes and saute till all the moisture evaporates and a thick dry mass is formed.
Add grated cheese and mix well.
Mix scallions and stuff this mixture into pan cakes, roll them and arrange in a baking dish.
Garnish with some sliced onions and tomatoes, then top up with grated cheese, sprinkle salt and pepper and bake in preheated oven at 180° C till cheese melts.