New blog … Strictly Lighthearted

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Let today be the start of something new! I decided to start a non-baking blog, which goes by the name of ‘Strictly Lighthearted‘. Would love for you to have a look and send me your feedback. More baking coming up on ‘The Bakealogue’ soon! Until then, lets keep it strictly lighthearted😉 …

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Time to put on some weight …. again!

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Finally succeeded in snapping out of lazy mode today, and got some baking done after what has been quite a while! Also, each time I ran into my neighbour, she kept enquiring about when I’d get back to baking again .. haha! Hint taken and well over-due! So today I have for you (or rather the neighbour) Nutty Chocolate Chip Cookies. These aren’t your average chocolate chip cookies, as I tweaked the recipe by adding almond essence as well as mixed nuts to the dough. And man, does it add a lot more flavour to the cookies … They are perfectly chewy and the aroma is to die for, as who doesn’t like the smell of roasted nuts! The plan was to drizzle some chocolate on top and add peanuts, but decided against it as felt that would make it too chocolatey. Luckily for me, the bag was not big enough to fit all the cookies in there *nom nom* ….. promise, no other reason other than that!😀

Nutty Chocolate Chip Cookies

Nutty Chocolate Chip Cookies

Serving: Makes approximately 12 cookies

Ingredients:
All Purpose Flour: 1 cup + 2 tsp
Baking Soda: 1/2 tsp
Brown Sugar (packed): 1/3 cup
Caster Sugar (packed): 1/3 cup
Unsalted Butter (at room temperature): 113 grams or 1/2 cup
Egg: 1
Almond Essence: 1 tsp
Semi-sweet chocolate chips: 1/2 cup
Assorted mixed nuts: 1/2 cup

Method:
Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper. Set aside.
In a bowl, whisk together the unsalted butter, brown sugar and caster sugar until creamy. Add the egg followed by almond essence. Whisk again.
In another bowl, sift and add the all purpose flour, baking soda, chocolate chips and assorted nuts. Mix with the help of a spoon.
Add the dry ingredients to the wet ingredients, and give the mixture one final whisk until all the ingredients are well-combined.
Scoop out equal sized cookies on your baking tray with the help of a cookie scoop or teaspoon. Remember to leave some space between the cookies as they will spread while baking.
Bake the cookies in your pre-heated oven at 180 degrees Celsius, for approximately 10 minutes or until the edges are a slight golden brown. Remember not to over-bake as the cookies harden further during the cooling process.
Transfer the cookies to your cooling rack immediately and allow the cookies to cool completely before serving.

 

Birthdays are meant to be special ….

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It’s no secret I love birthdays as it means a chance to bake and be creative! Here’s what I did for a friends birthday whose two most favourite things in the world are reading books and drinking chai! Put the two together and what do you get? Ta-daa … a book box full of goodies to enjoy with a cup of chai! Goodies include mini chocolate cupcakes and savoury biscuits :) … Can’t wait to see her reaction to this … Happy Birthday Ridhima!

Book Box with Goodies

Book Box full of goodies by The Bakealogue

Whose birthday is it next then?😀

 

It’s kinda healthy … promise!

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Would you believe me if I told you the brownie you are staring at right now is a healthy one? Well it is …. kinda! Whatelse would you call a recipe that includes no butter at all … healthy yea?😀 … Ok great,now that we have that settled, lets move on to the star of tonights show … Greek Yogurt! I was quite surprised myself when I came across this recipe  but it was tempting not to try …. and the result was a perfectly moist fudge brownie! There is more good news for those of you who like to lick the batter off the bowl or spatula … this recipe includes no eggs either, which means there’s no stopping you now😀 … Wondering what exactly the recipe does include then? Lets have a look …

Moist fudge brownie

Kinda healthy fudge brownie

I found the original wonderful recipe on http://www.backforseconds.com. But I have re-written the recipe below in my own way.

Ingredients: 
All Purpose Flour: 3/4 cups
Caster Sugar: 3/4 cups
Light brown sugar: 1/4 cup
Unsweetened Cocoa Powder: 1/2 cup
Greek Yogurt: 1 and 1/4 cup
Vanilla Essence: 1 tsp
Semi-sweet chocolate chips: 1/3 cup (plus more to sprinkle on top)
Vegetable Oil: 2 tbsp

Method:
Preheat your oven at 180 degrees Celsius. Grease an 8 x 8 inch square cake tin. Set aside.

In a bowl, melt the chocolate chips along with the vegetable oil for 30 seconds. Stir the mixture and re-heat for another few seconds if your chocolate chips have not melted.

Once the chocolate mixture has cooled, add the greek yogurt and whisk until combined.

In a separate bowl, sift and add all the dry ingredients together ie. all purpose flour, caster sugar, light brown sugar and cocoa powder. Mix the ingredients with the help of a spatula.

Add the chocolate mixture to the dry ingredients bowl, and fold the batter with the help of a spatula until all the ingredients are well-combined. The batter will be on the thickish side.

Transfer the batter to your greased cake tin. Spread the batter evenly with the help of a spatula. Sprinkle some more chocolate chips on top.

Allow the brownies to bake at 180 degrees Celsius for approximately 20 minutes.

Once the brownies have baked, transfer the tin to a cooling rack. Let the brownies cool completely before cutting.

Congratulations! The wait is over … you can now dig in and enjoy these moist fudgy brownies …

Cake never lets you down!

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Todays weekend plans included watching a good game of cricket while enjoying my favourite Almond Blueberry Cake. Turns out rain may cancel the game today, but thank God for this cake which never disappoints ….

Almond Blueberry Cake

Almond Blueberry Cake

The original recipe belongs to ‘Entertaining with Beth’ but I have re-written the recipe in my own way.

Ingredients:
All Purpose Flour (sifted): 1 and 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 2 tsp
Salt: 1/4 tsp
Unsalted Butter (melted): 3/4 cups
Vegetable Oil: 1/4 cup
Water: 1/4 cup
Eggs (large): 2
Almond Essence: 1 and 1/2 tsp
Blueberries: 170 gms or as required
Flaked Almonds: enough to cover the top of the cake
Icing Sugar (optional): to garnish

Method:
Pre-heat your oven at 180 degrees Celsius. Grease a 10″ cake tin and set aside.
In a bowl, whisk together all the wet ingredients together i.e. butter, oil, sugar, eggs, and water.
In a separate bowl, sift and mix all the dry ingredients together i.e. flour, baking powder, and salt.
Add the dry ingredients to the wet mixture a little at a time. Fold the mixture with the help of a spatula until well-combined.
Add the blueberries to the flour mixture and carefully fold the mixture.
Add the dry ingredients to the wet ingredients bowl and give the mixture one final mix.
Pour the mixture in your greased cake tin. Add the flaked almonds on top of the cake mixture.
Gently tap cake tin on your counter to make sure the cake is levelled properly.
Bake in your pre-heated oven at 180 degrees Celsius for approximately 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Sunday cooking!

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Don’t feel like cooking today? That sounds like me most of the time :D .. Actually it’s not the cooking I have a problem with .. it’s more the thought of ‘what’ to cook that is the real dilemma. This simple to make Chicken Steak recipe came to my rescue yesterday and seemed like the perfect treat to end the weekend. The ingredients required are very basic, and the whole dish can be prepared in a matter of 10 minutes! I’ve added the quantities according to my own taste, but feel free to add or deduct according to your own taste buds ….. There, that’s your cooking sorted for today then! :) Time for me to figure out what to cook today now :| …

Chicken Steak with Salad

Chicken Steak with Salad

Serving: 2

Ingredients for the Chicken Steak:
Chicken Fillets (flattened): 2
All Purpose Flour: 2 cups
Eggs: 1
Salt: 1 tsp
Black Pepper: to taste
Paprika: 3/4 tsps
Whole Milk: 1 cup
Butter: 1 tbsp

Ingredients for the White Sauce:
All Purpose Flour: 1/3 cup
Milk: 3 cups
Salt: 1/2 tsp
Black Pepper: to taste
Paprika: 1/2 tsp

Method for the Chicken Steak :
Line up 2 bowls containing the following:
Bowl 1: Flour,salt,black pepper and paprika mixture
Bowl 2: Milk and Egg
Now take the flattened chicken fillets and season on both sides with salt and black pepper.
Then dip the chicken steak (one at a time) in ‘Bowl 1’ first, then in ‘Bowl 2’, and then back again in ‘Bowl 1’. Set aside.
Heat oil in your frying pan, and add the butter. Cook the Chicken Steak on both sides until it forms a nice golden brown colour.

Method for the gravy:
Heat a little oil, and add the flour. Keep mixing allowing it to cook until it forms a light golden brown paste. Add the milk followed by the salt, black pepper and paprika. Continue to cook until it reaches the desired consistency. ps: if it gets too thick, then add more milk to make it thinner. Pour over the chicken steak at the time of serving!

Recent giveaways ….

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Here’s a sneak peak into what I’ve been upto this week …. sadly, didn’t have any of these myself but the smile I got from the lucky recipients made it all the more worth it!

First up on the list was this pink-themed Marshmallow Kit Kat Cake for lil’Roshaney who turned 5 … what’s a birthday without extra goodies though right? So found these adorable jars with a pink lid, and filled them up with candies to give along with the cake. Happy Birthday Rosh, gimme a high-5!:)

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Marshmallow KitKat Cake

Next up on the to-do list was an attempt to cheer up a friends little one who had been under the weather lately. What better way to do that than to bake a giant chewy chocolate fudge cookie … Hope the adorable cookie monster shared this one with his siblings as their face lit up too at the sight of this scrumptious cookie!

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Giant Chewy Chocolate Chip Cookie

Now that it’s weekend here in Dubai, time for me to bake something for myself and my Mr. Time to browse your wonderful blog posts to get some ideas then ….Drop me a line of all your favourite baking blogs … would love to have a look!:)