mytrystwithcooking

Chocolate Chip Cookies (Done Wrong!)

Since I started baking a few months back I have tried making cookies on many occasions. Chocolate Chip, Oatmeal Nuts, Plain Chocolate – tried them all and except once, I’ve got them all wrong.

You look at any cooking recipe and it looks extremely simple – but I always get it wrong.

Just like I did today.

I got the recipe with the help of my BFF – Google. I think I got the measurements right this time, it was a good recipe ( I don’t think you can really go that wrong with a cookie recipe – but who am I to comment on that, huh?). I was happy with it all until I scooped out the dough one at a time and put it on the baking tray. The recipe for for 2 dozen cookies – by the time I was done there were all of 11 scoops on my tray – Oopsie! I only realized that after my mother pointed it out when they started settling down in the oven. Since I had put in really massive scoops it looked like they would melt down in the heat and become one big sheet of dough and chocolate chips! Thankfully that didn’t happen – they settled into nice chunky bits – which made me super happy. But not for too long…

Soon enough I realized the bottom of the cookies were starting to get really brown in comparison to the rest of it – Oopsie! I moved the tray onto the next rack and hoped it wouldn’t burn and become completely inedible.

They didn’t – thankfully!

They did get quite dark at the bottom – which I didn’t like and also because I thought they would end up getting burnt I took them out too soon (I think) so they didn’t turn into the color I would have liked them to get to.

Pulled them out of the oven – let them cool and the family decided to try them out and overall I got pretty good response, taste-wise. I still need to figure out how to make this really work for me and remember to read the recipes thoroughly!

(Its a generic receipe so I’m not going to link to any website/page.)

The Recipe

  • 1 cup flour
  • 1/2 teaspoon baking power
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla essence
  • 1/2 cup chocolate chips

INSTRUCTIONS:

  • Pre-heat oven to 180 degrees
  • In a bowl sift and mix the flour, baking powder and salt
  • In another bowl blend together the butter and sugar until smooth
  • Add the egg and vanilla to the sugar-butter mixture and blend
  • Add  flour mix to the above mixture
  • Stir in the chocolate chips
  • Scoop dough onto a greased baking tray
  • Bake for approx. for 12-15 minutes or until light brown

Enjoy the cookies!

Next time, I’m going to try making Apple Strudel (as requested by the cousin) – or maybe I should wait till I get more baking experience!

Let’s wait and watch!

Cheers,

S

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Best Coffee Cake Ever

..is what the recipe said. And it lived up to the hype!

It is the best coffee cake and also the best cake I have made to date.

I have been trying my hand at baking the past few months and there have been more bad days than good. But this particular recipe just turned that around. And since this is what I think is my first successful cake, I realized I had to note it down somewhere, hence the blog!

The recipe is fairly simple, which is why I love it. I had to modify the recipe a bit – reduced all the ingredients (roughly) by one third, used almonds instead of pecans and regular sugar instead of brown sugar for the topping.

The Recipe – Adapted from The Pioneer Woman

FOR THE CAKE:

  • ½ cup Butter, Softened
  • 1 cup powdered Sugar
  • 2 cups Flour, Sifted
  • 2 ½  teaspoons Baking Powder
  • 1 teaspoon Salt
  • ¾ cup Whole Milk
  • 3 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING:

  • ½ stick Butter, Softened
  • ½  cups Flour
  • 4 tablespoons Regular Granulated Sugar
  • 1 tablespoon Cinnamon powder
  • 1 cup Almonds, roughly chopped

INSTRUCTIONS:

  • Preheat oven to 180 degrees celsius.
  • Sift together flour, baking powder, and salt.
  • Beat egg whites and set aside.
  • Cream butter and sugar.
  • Add flour mixture and milk alternately until combined. Don’t overbeat.
  • Fold in beaten egg whites with a rubber spatula.
  • Spread in a well-greased baking pan.
  • In a separate bowl, combine topping ingredients until crumbly. Sprinkle all over the top.
  • Bake for 40 to 45 minutes.

I haven’t followed the recipe to the T and haven’t been good with measurements also because of lack of measuring utensils (which is probably why I mess up most of the things I’ve tried to bake) but this one just turned out the way it was supposed.

Oh and incase you are wondering where the coffee is in this cake (as I did, initially), it is not a coffee flavored cake but a cake that goes well with coffee (or tea)!

Here’s hoping there a more successful to write about.

Cheers,

S

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