Chocolate chip cookies layer cake

•  2 1/4 cup flour
• 3/4 tsp baking soda
• 1 tsp salt
• Sieve flour, baking soda and salt.
• In a bowl, whisk the flour, baking soda and salt.
• Set aside.

• 1 cup un salted butter
• 1 cup brown sugar
• 1/2 cup sugar
• Cream the butter and sugars together using electric mixer.
• Until light and fluffy in medium speed.

• 2 eggs
• 1 tsp vanilla essence
• Add eggs one by one and vanilla essence.
• Add mix in medium speed.
• Add in the dry ingredients.

• 2 cups chocolate chips
• Fold in the chocolate chips.

• Place the cookie dough in the fridge for 10 minutes.

• Scoop using ice cream scoop the dough , so each of them is of the same size.

• Place the on a cookie sheet with 2 or 3 inches apart.

• Place a another piece of parchment paper on top of the scooped cookie dough.

• Take something flat and heavy and press down until the chocolate chips stop you pushing it down anymore.

• Preheat the oven for 10 minutes at 175C for 10 minutes.

• Bake for 10 to 15 minutes until the edges turn brown and the center is set.

• Take a spatula and carefully transfer to a cooling rack.

• Let the cookies dry completely before assembling.

•  Assembling:
• Spread an even layer of buttercream between the cookies.
• Let the cookies set for few hours before serving.

Enjoy Baking

S

Recipe Source:https://butternutbakeryblog.com/

Lemon Blueberry cupcakes

•  110 gms or 1 stick butter
• 1 cup sugar
• 1 lemon zest
• In a deep mixing bowl add soft butter and sugar.
• Add lemon zest.
• Beat together from medium to high speed.
• Until it is creamed by scraping down the sides whenever needed.

• 2 eggs
• 1 tsp vanilla essence.
• Add eggs one by one, then add vanilla essence.
• Beat from medium to high speed until well mixed.
• Scrape the sides if needed.

• 1 1/2 cup flour
• 2 tsp baking powder 
• 1/2 tsp salt
• Sieve them together before adding to the mixture.
• Then turn to slow speed.
• Mix until all combined.

• 1/2 cup milk
• 1/4 cup lemon juice
• Slowly pour  the milk into it let it mix.
• Then pour the lemon juice and mix until combined.

• 3/4 cup blueberries, tossed in 1 tbsp flour
• 1/4 chopped white chocolate.
• Fold in the floured blueberries and chopped chocolate.
• Do no over mix.

• Preheat the oven for 10 minutes at 175C.

• Scoop the batter  into the cupcake liners. Fill only 2/3 .

• Bake for 18-20 minutes until toothpick comes out clean.

Enjoy Baking 

S

Recipe source:Sally baking addiction.

                        In case you need the frosting recipe

                         https://sallysbakingaddiction.com/lemon-blueberry-cupcakes/#tasty-recipes-70552

Chocolate chips Cookies(Melted butter)

•  1/2 cup or 1 t stick (110g) unsalted butter
• Melt the butter

• 1/2 cup light brown sugar
• 1/3 cup granulated sugar
• In a mixing bowl add the melted butter. 
• Add the brown sugar and granulated sugar.
• Its important the butter is not hot, but can be slightly warm.
• Whisk for 2 minutes until it turns paste.

• 1 egg
• 1 tsp vanilla essence
• whisk in the egg and vanilla until smooth.

• 1 1/3 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 salt
• Pour in the flour, baking soda, baking powder and salt and mix.
• Add the chocolate chips and mix using a spatula.
• Do not overmix.

• Preheat the oven for 10 minutes at 175C.

• Scoop the dough using ice cream scoop onto a baking sheet.

• Bake for 12 to 15 minutes.

• The cookies are ready when they hav a golden ring around the edge but are pale and puffed in the center.

• When they're fresh from the oven sprinkle with sea salt. If needed.

Enjoy Baking

S

Brown Sugar Pound Cakes

• 1 stick butter (110gms)
• 1 + 2 tbsp brown sugar
• Whisk  the butter and brown sugar on medium speed,
• Until pale and fluffy.
• Add the eggs one by one.
• Beating until it is well mixed.

• 1 1/2 cup flour
• 1 tsp baking powder
• 1/4 cup buttermilk
• Sieve flour and baking powder. 
• Then add into the mixture alternating with buttermilk.
• Beating until it is mixed well.

• Preheat the oven at 175C for 10 minutes.

• Scoop the batter using ice cream scoop. Pour into the lined cupcakes tray.

• Bake until a toothpick comes out clean.

Enjoy baking

S

Mangalore chicken curry

• 8 dry red chilli (mangalore chillies)
• 1 tbsp. coriander powder
• 1/4 tsp cumin seeds
• 1 tsp black pepper corns
• 1/4 tsp fenugreek seeds
• In a pan roast dry red chillies, coriander seeds, cumin seeds, pepper corns and fenugreek seeds.
• Once lightly roasted keep it aside.
• 1 tbsp grated coconut
• 1small onion sliced
• 1tsp coconut oil
• In the same pan add the grated coconut and onion with the oil.
• Fry until the onion turns translucent.
• Grind the the dry spices with the roasted coconut mix.
• 6 cloves of garlic
• 1/4 inch of ginger
• Add this into the above mixture.
• Grind until well.
• 1 lime size tamarind
• Soak in half cup of warm water the tamarind.
• Add the tamarind water into the mixture.
• Grind until smooth paste.
• Keep it aside.

• 1/2 kg chicken
• Wash and cut the chicken into required sizes.
• 1/2 onion sliced
• 1/2 tomatoes sliced
• 1 tsp turmeric powder
• salt to taste
• In a deep saucepan , add the chicken, tomato and onion.
• Add turmeric, salt and mix well.
• Cover and let it cook in slow flame for 15 minutes.
• Add the ground masala and mix well.
• Let it cook until it boils well and oil starts breaking out from the gravy.

• 1 cup grated coconut
• 1 cup warm water
• Grind the coconut with 1/2  cup warm water and extract the thick milk.
• Repeat the process with 1/2 cup and extract the thinner coconut milk.

• Add the thinner milk to the gravy and let boil.

• Pour the thick coconut milk and allow it boil.

• 1 small onion
• 2 garlic cloves
• 1 tbsp coconut oil
• Curry leaves.
• Heat oil.
• Add the chopped small onion and garlic.
• Unitl it turns golden brown.
• Add curry leaves.

• Pour over the curry and cover.

Enjoy Cooking

S