Chocolate chip pancakes

A big stack of soft fluffy pancakes, served with berries, dusted with powdered sugar or chocolate, drizzled with sweet earthy maple syrup - a drool worthy breakfast to start an awesome weekend. Pancakes are flat cakes made from a batter of flour, eggs and milk with a leavening agent such as baking powder to make them thick and fluffy. As a variation to the basic pancake recipe, this one here is made with buttermilk and are also eggless.

These buttermilk pancakes are egg free, super soft, fluffy and taste awesome.  A definite breakfast winner for kids and adults alike and for those with egg allergies. This recipe for egg free buttermilk pancakes makes about 8 pancakes. If you don't have buttermilk then make your own by combining a cup of milk with a tablespoon of lemon juice. Let stand until slightly thickened, at least 5 min. The recipe calls for separately mixing all dry ingredients together and wet ingredients together and then combining the two. It is important not to over mix the batter in order to make fluffy pancakes. Some lumps are fine, the batter should be a little lumpy.
Ingredients: 
1 cup all-purpose flour
1 tsp sugar (optional)
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice)
1 tbsp melted butter
1/2 tsp pure vanilla extract
Butter/vegetable oil for cooking pancakes

1. In a small bowl, combine flour, sugar, baking powder, baking soda and salt to get the dry mixture.
2. In another bowl, whisk together buttermilk, butter and vanilla extract to make the wet mixture. 
3. Add dry mix to wet mix and whisk until just moistened. Do not over mix, a bit lumpy is fine.
4. Heat a nonstick pan over medium heat. Add butter or oil to the skillet and spread it around the pan with a pastry brush.
5. Drop a small ladle full of pancake batter into the pan.
6. Cook until surface of the pancake has some bubbles, takes about 1-2 minutes. Flip carefully and cook for another minute or two till underside is golden. 
7. Transfer to a serving platter and serve warm with desired toppings.

For making chocolate chip eggless buttermilk pancakes: 

Basic buttermilk pancake recipe

1/2 to 3/4 cup semi-sweet/bitter-sweet chocolate chips

Follow the basic recipe till step 3. Mix chocolate chips into the batter. Continue cooking as above. Serve dusted with grated chocolate and drizzled with maple syrup. 

Make it wholesome - Substitute whole wheat flour for all-purpose flour.  If batter is thick, add more milk a tablespoon at a time, until it reaches a pouring consistency.
Spice it up – Stir 1/2 to 1 tsp of different spices into the flour before adding wet ingredients, to create a flavor variation. Choose from cinnamon, nutmeg, ground ginger, green cardamom powder.

Assorted topping ideas for pancakes - butter, maple syrup, dusting of confectioners' sugar, honey, jams and preserves, whipped cream, chocolate syrup and chocolate chips, berries, fresh fruit (berries), cooked fruit such as apples, peaches and pears.

Chocolate chip cookies

Chocolate chip cookies

This was my daughter's first successful attempt at baking cookies. She wanted a treat for her Jazz band group for Valentines day and what better thing to bake for a bunch of teenagers than huge choc chips cookies - America's most favorite cookie. We used the recipe written at the back of the chocolate chips package. For sure this recipe is a keeper. It gives a chewy rich cookie with a soft center and caramelized edges. Make sure not to over bake. We did not add the nuts as it was for school.    

Ingredients: (Makes about 40-45 large cookies) 
(170 calories each with nuts)
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (2 sticks)
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 cups chocolate chips (I used semi-sweet)
1 cup chopped mixed nuts like walnuts, pecans, almonds(optional)

1. In a bowl, combine flour, baking soda, and salt. Keep aside.
2. In another bowl beat butter until smooth and creamy. Add the two types of sugars and beat until fluffy (about 2 minutes). You can use an electric or hand mixer.
3. Beat in eggs, one at a time. Add the vanilla. You might need to scrape down the sides of the bowl.
4. Now add the dry ingredients to the egg mixture and mix until. The mixture might be too stiff or dough like at this point to use the mixer. So use a wooden spoon and mix by hand. Add the chocolate chips about half way through mixing. If you are using any nuts then mix them in now.
5. Cover and refrigerate for about 10-15 minutes.
6. Meanwhile preheat oven to 375 F with rack in the center of the oven. Line two baking sheets with parchment paper.
7. Drop about 2 tablespoons of dough (use an ice cream scoop for even size) onto the prepared baking sheets about an inch apart. Bake for 10 - 15 minutes, or until golden brown around the edges. Cool completely on wire rack.

Strawberry cake skewers

This quick to assemble recipe uses store-bought cake and chocolate sauce. A delish blend of flavors and textures. Great for BBQ, picnic, valentines day or any day. A great summer dessert. Recipe adapted from food network.

Ingredients:
Angel food cake or pound cake
Strawberries
Chocolate sauce and whipped cream to serve

1. Cube the cake and half the strawberries. If the berries are small, keep them whole. 
2. Alternately thread these on pre-soaked skewers. 
3. Place these on a greased grill over medium heat. Grill for 4-5 minutes turning once. 
4. Serve drizzled with chocolate sauce with a side of whipped cream.

Chocolate Fudge

Simple chocolate fudge

Here's a decadent treat for the holidays. Rich creamy simple chocolate fudge involves very less work without compromising the texture and flavor. I like to add walnuts, pecans, pistachios and almonds to mine to give it that extra crunch. You can add any combination of nuts you like. If you find the traditional way of making fudge a difficult task then this recipe is for you. It involves using condensed milk as a ready made sugar syrup base. Use the best quality chocolate you can find, because the final taste will depend on it. I used unsweetened chocolate, but you can choose between semi sweet and bitter sweet.

Ingredients:
1 cup nuts (pecans, walnuts, almonds, pistachios)
1 can (300 ml) condensed milk
225 gm chocolate (bitter sweet, semi sweet or unsweetened)
1 tbsp butter(unsalted)
1 tsp pure vanilla extract

1. Toast the nuts in a pan or oven till lightly brown and fragrant. Cool and chop coarsely. Keep aside. 
2. Line a square baking pan with foil or parchment paper. 
3. Combine the condensed milk, chopped chocolate, and butter in a heatproof bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy. 
4. Remove from heat and stir in the vanilla extract and chopped nuts. 
5. Spread the mixture in the prepared pan, smoothing the top. Cool at room temperature for about 4-5 hours. 
6. Remove the fudge from the pan and cut into small pieces. Store in the refrigerator.

Chocolate truffles

Chocolate truffles

These rich and decadent bite sized chocolates are a fave of all chocolate lovers. A French invention of the seventeenth century, the original chocolate truffle was a ball of ganache (smooth and velvety mixture of chocolate and cream), flavored and rolled in cocoa to simulate the 'dirt', real truffles grew in. Hence named 'Truffle' after the precious black truffle fungus.

The real taste of a chocolate truffle depends largely on the quality of chocolate used in the recipe. Not all cooking chocolates are created equal. Factors such as level of toasting of the cocoa beans, amount of cocoa butter added, its final texture, etc. all affect the taste and quality of the final product.

Before you start making these yummylicious delights decide on type of chocolate you will use. As per your taste you can choose between semi sweet or bitter sweet chocolate. Choose between cocoa powder, shredded coconut, toasted chopped nuts, powdered sugar dusting, crushed peppermint candy or chocolate shavings as coating.

Truffles can be flavored with addition of rum, cognac, brandy, frangelico, bourbon, etc.

Cocoa covered Chocolate truffles

Ingredients: Makes about 24-30
8 ounces bitter sweet (or semi sweet) chocolate
1 tbsp unsalted butter
1/2 cup heavy whipping cream (35%)
1-2 tbsp alcohol (choose from above mentioned options) optional
Coating
Toasted chopped pistachios or almonds or walnuts
Cocoa powder sifted
Shredded unsweetened coconut
Powdered sugar
Crushed peppermint candy

1. In a small saucepan bring cream and butter to boil. 
2. Remove from heat and add chocolate. Stir till it completely melts and combines with the cream mixture. 
3. If using, mix in the liqueur. Cover and refrigerate till firm. This could take a minimum of 4 hours or more. 
4. Place the coating in a deep bowl. With your hand or a melon baller scoop out small bite sized balls. Roll them on the coating and place on a parchment paper lined container. Refrigerate till firm. 
5. Make sure you touch them with your hand as less as possible as this will melt the chocolate. Best to make irregular sized truffles. 
6. Can be stored at room temperature in an air tight container for a 4-5 days, or refrigerate for up to 2 weeks.

Coconut covered Chocolate truffles

Chocolate Eclairs and Cream puffs

Eclair au chocolat... a magnificent dessert and a delightful French classic. A concoction of choux pastry with a filling of whipped cream and chocolate glaze topping, every bit delicious. This is my valentines dessert this year. Happy Valentines day everyone.

Valentine Treasures

By Joanna Fuchs

Valentine treasures are people who

have often crossed your mind,

family, friends and others, too,

who in your life have shined

the warmth of love or a spark of light

that makes you remember them;

no matter how long since you’ve actually met,

each one is a luminous gem,

who gleams and glows in your memory,

bringing special pleasures,

and that’s why this Valentine comes to you:

You’re one of those sparkling treasures!

Choux Pastry
Ingredients: makes a dozen
3/4 cup water
6 tbsp butter
1/4 tsp salt
1 cup all purpose flour
3 eggs

1. Preheat oven to 425 F. 
2. In a saucepan, combine butter, water and salt over medium heat and bring to boil stirring constantly. 
3. On boil remove from heat and stir in all the flour to make a smooth batter. 
4. Return to heat and cook stirring constantly until the mixture leaves the side of the pan. 
5. Remove from heat and cool the mixture completely before adding eggs. 
6. Beat in the eggs one at a time. Make sure each egg is fully mixed before adding the next. It should make a stiff enough dough to pipe. Fill up the dough into a piping bag with 1/2 inch nozzle. 
7. On a cookie sheet lined with parchment paper, pipe this mixture in the desired shape. Make 4 inch long eclairs or small round cream puffs. 
8. Bake at 425 F for 10 minutes till they are well risen. 
9. Lower the oven temperature to 350 F and continue baking for another 15 minutes till completely dry. 
10. These should be completely firm when taken out of the oven, or they will collapse. 
11. When they are completely cool, use a sharp knife to slit the horizontally and pipe in whipped cream. 
12. Spread chocolate glaze on top of each and give a dusting of powdered sugar.

Chocolate glaze
Ingredients:
4 oz semisweet chocolate
pinch salt
1 tbsp unsalted butter
1 tbsp sugar

1. Melt chocolate and butter together in a double boiler. 
2. Add salt and sugar and stir for a minute until smooth. 
3. Use it while its still spreadable. If it starts to set, heat it a bit.

Chocolate Trifle

Ever since I started this blog planning for friday meals has become a lot more important and I must say a lot more fun. The one factor that has helped me plan the dishes has been that this year a lot of festivals and celebrations have fallen on a friday - navratre, diwali, christmas eve, new year eve to name a few.

Its New Year Eve and we are as usual having a potluck party with a few of our friends. I usually get the dessert department for new year eve parties since its Pankaj's (my husband) birthday on the first of January. He is turning 45 this year so with the usual birthday cake I decided to make the decadent Chocolate Trifle Pudding. Trifle is a traditional English Dessert and can be made using any flavours blended together. It is a layered composition of cake, fruit, whipped cream, nuts and custard where fruit and sponge cake form the bottomost layer and custard and cream the top ones.

The one I made is a raspberry -- chocolate blend. Instead of a big bowl I will be serving individual cups and so the small wine cups came in handy. If you are serving this as a big dish the layers can be repeated depending on the depth of the container. See pictures below.

There are layers of several ingredients in the following order:
Chocolate cake
Raspberries in light syrup
Whipped cream
Chocolate Pudding
Almonds
Whipped Cream
Marchino Cherry
Bittersweet Chocolate shavings

Now I am off to get dressed for the party. Hope you all have a wonderful time tonight with your family and friends and welcome the new year with a smiling and singing heart. Hope everyone enjoys this chocolatee delight full of varied and decadent flavours.

Here's wishing that your New Year is filled with all the rich flavours of life.

Happy New Year everyone.

Festive Treats

Its Christmas holidays for the kids and they love to mess up in the kitchen with me preparing treats and having fun. This year we decided to make it a chocolicious christmas. So here goes two of our fave treats which combine well with tea, coffee and milk alike. After a whole afternoon of floury counters and buttery fingers we prepared these and then had a long lazy and definitely calorie packed snack break.
Merry Christmas everyone and enjoy these treats with your kids now and always.

Melt chocolate in a double boiler.

Mix all ingredients together.

Fruit and Nut Chocolate Balls
Ingredients: (Makes about 30)
8 oz semi-sweet or bittersweet chocolate
1/2 cup each chopped almonds and walnuts
1/3 cup each craisins (dried cranberries), chopped dried apricots and unsweetened dry coconut.

1. Melt the chocolate in a double boiler ( indirectly heating chocolate in a bowl kept over a pan of hot water, see image) 
2. Add all other ingredients and mix thoroughly. 
3. Drop spoonfuls into muffin liners and leave at room temperature for 2 hours to set. 
4. Enjoy with coffee or tea. 
5. Can be stored in the refrigerator for 4 days.

Pinwheel Biscuits
Ingredients: (makes about 16 )
1cup flour
1/2 cup sugar
1/2 cup butter
1 tsp baking powder
1/2 cup milk
1/2 cup cocoa powder
pinch of salt
2 tsp pure vanilla extract

1. Divide all ingredients into two portions. We will make a vanilla dough and a chocolate dough. 
2. Sieve together flour, salt and baking powder. 
3. Cream butter and sugar together till light and fluffy. 
4. Add flour and vanilla extract and milk to make a stiff white dough. 
5. Add flour, vanilla extract and milk along with cocoa powder to make a stiff chocolate dough. 
6. Thinly roll out both to about an eight of an inch thickness and similar length and width dimentions. 
7. Place one on top of the other and carefullt roll them from one end tightly into a roll. 
8. Refrigerate for 30 minutes. 
9. Cut 1/4 inch thick slices and place on a greased cookie sheet. 
10. Bake at 350F for 15-20 minutes. Do not overbake. 
11. Cool for 10 minutes before digging in.