Tag Archives: Nuts

Eggless Banana Nut Muffins

8 Apr

During the brief hiatus from the blogging world, I did bake quiet a few times but either the pictures didn’t turn out perfect or I was so busy enjoying the bake, that I forgot to save any for the photo-ops ๐Ÿ˜€ . There were however times when I did take a few snaps, and saved them for a post. So, now that two of my consecutive posts are about muffins has nothing to do with my love for everything “Muffin”. Its just that, I have been too lazy and am publishing posts that I have been thinking about sharing with all you folks for a long time.

Banana nut muffin

Banana-nut muffins remind me of those cold winter mornings, when I would grab one of them from the campus center cafeteria while running late for a class. Good-old days ๐Ÿ™‚ ย This recipe has been in my possession for some time now, and everyone who has tried up one of the bakes, always falls in love with them. Often, people don’t even realize they are home baked. They are that good!

Banana nut muffin

INGREDIENTS

  • 1 1/2 cup all purpose flour
  • 4 over ripe bananas
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 ย cup light brown sugar
  • 1/4 cup toasted walnut pieces

Banana nut muffin

 

Pre-heat the oven to 375 degree Fahrenheit. Line a muffin pan with muffin cups and set it aside until needed.

In a bowl mix flour, baking soda and baking powder and set it aside. In another bowl, mash the bananas and add butter, oil and vanilla extract to it. Add sugar and mix it well. Now, add the dry ingredients to the wet ingredients and mix in quick movements using a big spoon till all the ingredients are incorporated. Do not over mix. Fold in the chopped walnut pieces.

Banana nut muffin

Pour the batter into the muffin tins and bake it for about 25 minutes. The time required might vary depending on your oven, so the best test would to be to bake till a toothpick inserted comes out clean ๐Ÿ™‚

That’s it, your muffins are now ready. Remove them from the pan and place them on a wire rack to cool, or…… you could eat one and enjoy all, after all you worked so hard work to bake them ๐Ÿ™‚ ย 

Chocolate Brownies

22 Jun

Everyone loves chocolate!! And there are a very few people who can resist a chocolate brownie. Well, I definitely can not, especially the moist, rich and chocolate oozing fudge kind ๐Ÿ™‚ ย Brownies without nuts are good too, but I adore it when the small pieces of nuts pop-up unexpectedly. So, a slice of chocolate brownie and a scoop of vanilla ice-cream is heaven for me. Just the idea of it makes me want to dig into one ๐Ÿ˜€

Chocolate Brownie

I have made brownies at home before, but never from scratch. When I first started baking I used to be mystified that actual brownies, that taste so good can actually be made out of a box bought at a grocery store and with so little effort too. So, last weekend for the first time, I decided to bake a batch of brownies form scratch and oh boy…am I glad I did ๐Ÿ™‚ These turned out to be perfect. The recipe I used is called Katherine Hepburn’s Brownies, probably because it is her recipe. These turned out just like the article promises they will be.

So, without much ado, here is the recipe. I added pecans to the batch that I baked, however, I am pretty sure that they can be baked without any nuts as well!!

INGREDIENTS

  • 2 oz unsweetened baker’s chocolate or 1/2 cup cocoa
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup flour
  • 1 tsp vanilla
  • pinch of salt
  • 1 cup roughly chopped pecans/walnuts

Pre-heat the oven to 325 degree fahrenheit. Butter a 8*8 inch cake pan.

Melt butter and chocolate chunks/or cocoa in a small pan stirring continuously until well blended. Remove from heat and stir-in sugar. Whisk in the vanilla extract and eggs, followed by salt and then the flour. In the end, fold in the pecan pieces.

DSCN3207

Pour the mixture into the well buttered square pan. Bake in the oven for 30-40 minutes. Just like its important to make sure that the brownies do not have more flour than required, we also need to make sure that they are not over-baked. So, even though the recipe source I used recommended baking for 40 minutes, I removed them from the oven when they passed the toothpick test (~ 30-35 minutes)

I should mention here that the brownies were a bit crumbly and difficult to cut, so I suggest using a very sharp knife for slicing, however they came off pretty neatly from the baking dish.

Chocolate Brownie

Just writing this blog makes me want to have one, that’s how good they were!! If you have never tried baking brownies from scratch, this recipe has my thumbs-up, so try them out, and in case you already have a go-to brownie recipe I would say, try them out anyways ๐Ÿ™‚ , since one can never be content with just one slice of brownie!!

Nutella Pecan Cookies

16 May

I realized yesterday that its been real long since I shared another of my new experiments with you all, so I started thinking about what would be a good recipe to write about. It wasn’t that difficult a task, since I realized my blog still doesn’t have any chocolate based recipe, which seems such a contradiction as I am an ardent chocolate lover, not to mention, that the first cookies I ever baked were chocolate cookies.

I always have chocolate in my kitchen closet, but yesterday I couldn’t find any ๐Ÿ˜ฆ . So, instead of baking chocolate chip cookies I decided to go bold and bake with whatever I could lay my hands on, which was, a small box of Nutella, the delicious hazelnut spread and pecan halves. If you haven’t tried Nutella, you should, it is heaven in a box! ย This, is a glimpse of the cookies I whipped up ๐Ÿ™‚ Yummmyyy!! They reminded me of chocolate brownies, but were definitely more lighter than brownies. Also, these were just the right amount of sweet for me. They spread a bit while baking but, that might be because I was very impatient and took them out of the refrigerator in 20 minutes ๐Ÿ˜› . I ย have a strong suspicion that refrigerating the batter for longer duration would have solved that problem.

Nutella Pecan Cookies

INGREDIENTS (12 mid size cookies)

  • 1 egg
  • 1 cup Nutella (I used about 3/4 cup)
  • 2 tbsp brown sugar
  • 1/2 cup + 1 tbsp all-purpose flour
  • 1/2 cup roasted and chopped pecans (I used about 3/4 cup, I love pecans)

Pre-heat the oven to 350 degree Fahrenheit.

In a bowl whisk together flour, egg, sugar and nutella. You can use a hand mixer as well.

Nutella Pecan Cookies

ย 

Gently fold-in the pecan pieces till they are evenly distributed in the batter. Refrigerate the cookie dough for about 2 hours, or, if you are impatient like me, roll the dough into small balls and place them on an un-greased cookie tray for baking. Bake for about 10 minutes and cool on a wire rack.

Nutella Pecan Cookies

Trust me on this, when I tell you that these cookies are irresistible!! I am so glad, I baked only a dozen ๐Ÿ˜› because the minute they were cool enough to touch, 4 of them vanished into thin air!! And sometime after dinner another couple of them were gone. Its a miracle I had any left for the photo shoot ๐Ÿ™‚ ๐Ÿ˜€

So, till I decide on what I will be baking next, Happy Baking friends!!

(adapted from: wesley & zoe)

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