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chocolate

Brownie Butterscotch Wholegrain Cookies
“I love linen in soothing colors for any room in the house.”
Nate Berkus

Brownie Butterscotch Wholegrain Cookies are possibly the easiest cookies to make ever. This is my favourite recipe as it is as simple as the end is delicious. Healthy too. For one the cookies are double chocolate {almost everyone’s favourite}, and they are also a 100% wholegrain. To make them better, I halved the butter! Guess I couldn’t ask for more! They turned out pretty effortlessly in the KitchenAidIndia stand mixer, which turned out a perfect cookie dough in a matter of minutes. Absolutely delicious comfort food!

Brownie Butterscotch Wholegrain Cookies

With so little effort I turned my attention to some beautiful table linen from a concept store called IDAM. The beauty of this shot and the few others that I attempted to capture, IMHO, of course comes from their aesthetic and impressive range of linen. The more I shoot their linen, the happier I get. Do check out their work. It is so inspiring, so real. Importantly their statement of beliefs hit the right chord with me.

Brownie Butterscotch Wholegrain Cookies

“Taking a step closer to sustainable and responsible design, we have pledged to use 100% organic fabrics for all our products. We use 100% fair trade certified fabrics. We carry over the great work done in the farms to our manufacturing factories, which always follow ethical fair labour practices. We take pride in our work ethics where we do not encourage child labour, gender discrimination or low wages.”

IDAM StoreIDAM was born out of numerous car ride discussions to and from college between a duo of dreamers, Nayanika & Gazal. From an idea, it has now evolved to a full fledged print and surface design studio that translates its aesthetics onto contemporary home and lifestyle products. Each product is unique as it has a story behind it. Be it a doodle in a diary or the fallen leaves outside their studio, or how folk art adorns the streets of India, it’s all brought to you in an array of prints, almost like a glimpse into the dreamers daily escapades.

Brownie Butterscotch Wholegrain Cookies The  fabric is gorgeous, the attention to detail has me fascinated. It’s the small ideas that translate into print that makes me love them. Every piece is so me – the whites and blacks, the beige and slate grey, the blue and white, the understated Ikat print. This is just one small peep into their beautiful world. 

IDAM STOREAnd of course, do bake up a batch of Brownie Butterscotch Wholegrain Cookies! I hope you enjoy them as much as we do.Brownie Butterscotch Wholegrain Cookies

 

 

Brownie Butterscotch Wholegrain Cookies
Print Recipe
A new baking recipe. An easy baking recipe. The Brownie Butterscotch Wholegrain Cookies are chippers gone healthy, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better and is also 100% wholegrain. Deep dark chocolatey + chewy + fudgy = comfort food! Makes approximately 2 dozen cookies
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Brownie Butterscotch Wholegrain Cookies
Print Recipe
A new baking recipe. An easy baking recipe. The Brownie Butterscotch Wholegrain Cookies are chippers gone healthy, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better and is also 100% wholegrain. Deep dark chocolatey + chewy + fudgy = comfort food! Makes approximately 2 dozen cookies
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Instructions
  1. Preheat the oven to 180C. Line 2 cookie trays with baking parchment.
  2. Melt the chocolate and butter in a heatproof bowl {in the microwave or over a double boiler}, whisk until smooth, then stir in the cocoa powder.
  3. Place egg, yogurt and brown sugar in bowl of stand mixer, and whisk at high speed for 1 minute. Beat in vanilla extract, salt and baking soda, followed by the melted chocolate mix.
  4. Fold in oats, whole wheat flour and butterscotch chips on the lowest speed until just combined.
  5. Allow to stand for 5 minutes for oats to absorb moisture. {If the dough feels a little 'loose', add an extra spoon or two of oats.}
  6. Scoop out dough with cookie scoop or drop spoonfuls on a tray, shaping as you go, at least an inch apart. Flatten with the tines of a fork.
  7. Bake for approximately 20 minutes until the top feels set for a soft fudgy cookie, {I use the KitchenAid cookie tray for baking chocolate chip cookies, and the lower element only in my oven}
  8. Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely.
  9. Store in a cool place.
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Dark Chocolate Layered Cake with Almond Meringue Topping “Anything is good if it’s made of chocolate.”
Jo Brand

Moist, dark and absolutely delicious are words enough to describe this Dark Chocolate Layered Cake with Almond Meringue Topping. The base is a simple chocolate genoise sponge, layered with a low fat whipped cream. The top is a brown sugar meringue topped with slivered almonds, quite optional if you are torn for time, but it does add a lovely touch to the final look. The secret to the moist cake and whipping up low fat cream is melted, cooled clarified butter/ghee. This is my new favourite sponge recipe and my new favourite light buttercream.Eggs and chocolateIt’s been a busy last few months and I stare at a hungry blog. We’ve had a great food styling workshop just recently, packed to the gills, on one of the hottest days of the season. It was a LOT of work and planning, but it was all so worth it. The venue {Lodi – The Garden Restaurant, New Delhi}, the folk who attended, the food we ate and shot, was all great fun. A great learning experience too.Food Styling Workshop, The Lodi, New DelhiThen of course there is obsessive everyday shooting, something that keeps me so engrossed, I often lose track of time. Some work for others, some for myself, yet all a learning process. Add to that Sunday Stills where I join Simi as she shoots stills. Pitcher #sundaystillsAmaltasThe Masala Dabba with Dolphia has fallen prey to procrastination but I will get back there soon since spices is what I enjoy shooting a lot! Gundu Chilies from Karaikudi

Masala Dabba, spices

The Masala Dabba #2Getting back to baking and this wonderful cake, here’s something I recently discovered. I often find a lot of folk these days baking out of a box and frosting the cake with ready made cream,  ingredients loaded with preservatives, enhancers, emulsifiers and what not. Read the label and you’ll figure out. Baking  or cooking ‘from scratch’ conjures up images of cooking with fresh ingredients and lovingly preparing meals. Boxed meals emphasize just the convenience. Add a few ingredients and then you’re done. Making a cake from scratch gives you control over the quality of the ingredients, also allowing for a bit more creativity. Wholewheat Dark Chocolate Fudgy Cupcakes with Buttercream Frosting 3 1000 1Creativity and experimenting go hand in hand. The revelation that I could use clarified butter / ghee instead of normal butter has made life really simple for me. The recipes need to be adapted a little here and there, but the huge plus is that clarified butter stays good on the shelf for long. You don’t need to melt and cool in summer as it doesn’t set hard at warm temperatures. The convenience of use is indescribable in weather like we have here these days at 45C! That’s how I got the low fat 20%  cream to whip up so I could pipe it.  Wholewheat Dark Chocolate Fudgy Cupcakes with Buttercream Frosting 2 1000 1Worked each time but once when it was really really hot and humid. Whip chilled low fat cream to medium soft peaks at a high speed. Then drizzle in about a teaspoon of cool melted clarified butter / ghee for every 100ml of cream and continue to whip at high speed, you will notice the cream gradually firming up and holding shape. This is because you’re putting the fat back into low fat cream. I have also seen this works better with the ‘Go’ brand of fresh cream as compared to ‘Amul’ {in India}. Do let me know if it works for you!Dark Chocolate Layered Cake with Almond Meringue Topping Well everyone can’t ‘do it from scratch’, and even though additives etc are often considered part of the package when it comes to boxed meals, it really doesn’t have to be. Interestingly enough, at least one company thought that way. San Francisco-based food tech company Hampton Creek offers a new take on shelf-ready foods, striving to take out additives and other unnatural ingredients from common, off-the-shelf goods. For eg, their premade cookie dough doesn’t contain common additives, is an eggless dough mix that is also dairy-free. Baking from a box or a premade mix can be as mouth-watering as a meal made from scratch; guess you need to know what to look for.

Until then, here’s my Dark Chocolate Layered Cake with Almond Meringue Topping Cake!

Dark Chocolate Layered Cake with Almond Meringue Topping
Print Recipe
Moist, dark and absolutely delicious are words enough to describe this Dark Chocolate Layered Cake with Almond Meringue Topping. The base is a simple chocolate genoise sponge, layered with a low fat whipped cream. The top is a brown sugar meringue topped with slivered almonds, quite optional if you are torn for time, but it does add a lovely touch to the final look. The secret to the moist cake and whipping up the cream is melted, cooled clarified butter/ghee. This is my new favourite sponge recipe.
Servings Prep Time
8 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
40 minutes
Dark Chocolate Layered Cake with Almond Meringue Topping
Print Recipe
Moist, dark and absolutely delicious are words enough to describe this Dark Chocolate Layered Cake with Almond Meringue Topping. The base is a simple chocolate genoise sponge, layered with a low fat whipped cream. The top is a brown sugar meringue topped with slivered almonds, quite optional if you are torn for time, but it does add a lovely touch to the final look. The secret to the moist cake and whipping up the cream is melted, cooled clarified butter/ghee. This is my new favourite sponge recipe.
Servings Prep Time
8 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
40 minutes
Ingredients
Chocolate Genoise Sponge 1
Meringue topping
Servings: people
Instructions
Chocolate Genoise Sponge 1
  1. Preheat oven to 180C. Line the sides and bottom of 2 8" spring-form round tin with parchment. {I have just 1 tin and an oven that fits only 1 cake at a time. I kept the parchment ready while the first sponge baked}
  2. Place 4 eggs and 1 egg yolk in the bowl of the stand mixer with 125g brown sugar and vanilla extract. Whisk on high speed until light, very mousse like and tripled in volume, about 8-10 minutes.
  3. Sift the flour, cocoa powder, baking powder and salt 2 times. Reserve.
  4. Place cooled clarified butter in a medium sized bowl. reserve.
  5. Once the eggs are whisked and mousse like, sift over 1/3 of the flour/cocoa mix and gently stir in in figure 8 moves so that the beaten air doesn't escape. Repeat 2 more times.
  6. Take about a cup of this batter and fold into bowl with melted ghee to loosed the mixture. Now turn this batter back into main batter and gently mix through taking care not to release the beaten air.
  7. Turn into prepared tin and bake for approximately 40 minutes, untl a pick inserted comes out clean.
Chocolate Genoise Sponge 2
  1. Repeat as above, turn into prepared tin and top with brown sugar meringue spreading gently and uniformly with an offset spatula. Scatter slivered almonds over and bake for approximately 40 minutes, until a pick inserted comes out clean.
Brown sugar meringue
  1. Whisk the egg whites with brown sugar on high speed to stiff peaks, about 5 minutes.
Frosting and filling
  1. Place chilled cream, icing sugar, clarified butter in bowl of stand mixer. Whisk at highest speed for 7-9 minutes until stiff peaks form. Adjust sweetness if required.
Assemble
  1. Gently cut each cake into two horizontal layers. They will be very moist and delicate.
  2. Place one layer on the cake platter, top with about 1 cup of whipped cream, spread evenly. Repeat with remaining 3 layers. Frost the sides of the cake with remaining frosting, maybe pipe a border around.
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Dark Chocolate Wholewheat & Walnut Cupcakes “That is one good thing about this world
…there are always sure to be more springs.”
L.M. Montgomery

Dark Chocolate Wholewheat & Walnut Cupcakes, indulgent little treats for days when you want something to go from simple to simply delicious in a matter of minutes. These wholegrain cupcakes are just that and more. Easy to stir together with almost staple pantry ingredients, they are light, moist and full of chocolaty flavour. Have them as they are ‘naked’ if that’s your call, else spruce them up with a sinful dark chocolate ganache, some sprinkles if you like, and voila! You have magic {if I may say so myself}. That these are wholewheat, use jaggery as a sweetener and top of the milk cream or ‘malai’ make them worth the try!!

Dark Chocolate Wholewheat & Walnut Cupcakes These cupcakes are inspired by the very sweet Shikha of Cocoka, a friend for life, one I met at my very first food styling workshop with Darter. She’s been difficult to shake off, and has attended each one of the other workshops, the sweetheart that she is. So she baked these absolutely delicious cupcakes in these absolute stunning liners, with the most delicious ganache on top for our last food styling workshop at Lodi.Darter Food Styling Workshop, The Lodi, New Delhi

Food Styling Workshop Lodi 3

Food Styling Workshop Lodi She also gifted me some of those beautiful Spring like cupcake wrappers when I waxed eloquent about them. Non stop! I couldn’t believe how pretty they were. So here I was, armed with the prettiest ever cupcake wrappers and a need to bake that very day. Maybe something chocolate, possibly brownie cupcakes. With Spring here, the weather brilliant, these cases were all I wanted to use.

Dark Chocolate Wholewheat & Walnut Cupcakes Setting off to make home made butter in the KitchenAid Stand Mixer, which is a BREEZE by the way, I stole some cream just because. Just because I suddenly remembered this top of the milk cream {malai} cake, Dark Chocolate & Walnut Wholewheat Cake I had made a while ago, falling prey to a similar feeling then. So here you are, cupcakes adapted from that cake, cupcakes that came out really YUM. Wrappers like these must be the reason because they inspire you to excel!Dark Chocolate Wholewheat & Walnut Cupcakes Honestly, good aesthetics give me a spring in my step, a reason to enjoy what I do a little more. What I didn’t manage very well was the piping as I haven’t piped ganache onto cupcakes in eons. Guess that’s what I will be practicing next, in my dreams immediately if not on cupcakes. Shikha received several SOS calls and now I am a little better educated. Her tips – let the ganache rest a bit, then whisk it again before piping. Notes taken for next time! Oh and by the way, Shikha @ Cocoka has the most fun baking classes in Delhi. You can read more about that at NDTV Food.

Dark Chocolate Wholewheat & Walnut Cupcakes
Recipe Type: Dessert
Cuisine: American
Author: Deeba Rajpal
Prep time:
Cook time:
Total time:
Serves: 6 cupcakes
These Dark Chocolate Wholewheat & Walnut Cupcakes are easy to stir together with almost staple pantry ingredients, they are light, moist and full of chocolaty flavour. Have them as they are ‘naked’ if that’s your call, else spruce them up with a sinful dark chocolate ganache, some sprinkles if you like, and voila! You have magic {if I may say so myself}. That these are wholewheat, use jaggery as a sweetener and top of the milk cream or ‘malai’ make them worth the try!!
Ingredients
  • Cupcakes
  • Wet Mix
  • 85ml top of the milk cream {malai}
  • 75g jaggery
  • 1 egg
  • 1/2 tsp vanilla extract
  • Dry Mix
  • 85g wholewheat flour
  • 30g Cocoa
  • Pinch salt
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 50g walnuts, chopped
  • 50g butterscotch chips, optional
  • 75ml buttermilk
  • Ganache
  • 225g 52% dark couverture chocolate, chopped
  • 100ml low fat cream
Instructions
  1. Preheat the oven to 180C. Place 6 cupcake wrappers on a baking tray {or line a 6 mold muffin tray}
  2. Place dry mix ingredients in a bowl, and stir well to mix
  3. Place the wet mix ingredients in bowl of stand mixer, and whisk at speed 4 for 2-3 minutes. Mixture might look slightly curdled but that’s OK.
  4. Gently fold in 1/3 of dry mix, followed by half buttermilk. Repeat ending with dry mix.
  5. Spoon into cupcake/muffin cases, 3/4 full. Bake for 35 minutes, until tester comes out moist with a few crumbs hanging. Cool on racks.
  6. Serve warm or at room temperature if sans frosting. If you are frosting them, cool completely before piping the ganache on.
  7. Ganache
  8. Place chopped chocolate and cream in a heatproof bowl and run at high in the microwave for 1 minute. Stir until smooth, then leave it to rest to cool and thicken. Whisk again before piping.
  9. Pipe onto cupcakes with a star nozzle.
Serving size: 6-8

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Also find me on The Rabid Baker, The Times of India

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