Wednesday, May 25, 2016

Cloverleaf Dinner Rolls – No Knead Dinner Rolls – No Knead Cloverleaf Dinner Rolls

This week I am doing shaped and yeasted breads/rolls and the first one I chose is this cloverleaf shaped dinner rolls. I have never worked with ‘No Knead’ bread recipes and this is my first trial with it. Personally I just love the feel of the dough in my hands when I am kneading them. But, I got to admit though that is not for my Kitchen Aid stand mixer; I would not be saying this. The machine does most of my kneading and I just do the final few punches with my hands to get the feel of how the dough is when it’s ready to rise.

Monday, May 23, 2016

Whole Wheat Apple Cranberry Muffins with Streusel Topping – Egg less Recipe

Baking with whole wheat is one of my favorite as I love the nuttiness of the whole grain. These whole grain muffins are my ever favorite. Anytime a recipe calls for all purpose flour, I try it once as is, then I try it with 50% wheat flour substitution and sometimes I completely replace the refined flour with whole wheat. I have to say though that not all recipes work great with whole wheat. There are some recipes that just needs the all purpose flour. But as a trend, I have noticed that whole wheat pastry flour works very well when substituted for all purpose flour like these Whole wheat Banana Pineapple muffins.

This recipe, I have not used the pastry flour, but have used the whole wheat flour that I bought in bulk from the local produce. I simply love shopping in that store as they have a wide variety of whole grains in bulk that I can pick as less or more as I want. This has highly reduced the wastage in the house. I usually just use the aata or the wheat flour that I buy from Indian stores, but this time I used the whole wheat flour from the local produce.

The muffins turned out absolutely moist and soft that I will never ever try out refined flour to make this again. Adding the spices in the muffin took the flavors to a different level and I was almost dreaming of fall season. Adding the streusel topping is entirely optional but I would highly recommend it as the muffins were very less sweet without the streusel. I also enjoyed the extra crunch that I got from the streusel.

If you are thinking of making the muffins without streusel, add a little bit more brown sugar or honey in the muffin mixture. I used Fuji apples to make the muffins and it added a little bit sweetness to the muffins. The cranberries added a lovely texture and a tinge of tartness to the muffins which worked great.

Preparation time – 10 minutes
Cooking / baking time – 18 – 20 minutes
Difficulty level – easy
Recipe adapted from – here

Ingredients – (makes 12 muffins)

Dry Ingredients –
  • Whole wheat flour – 1 cup
  • Baking powder – ½ tsp
  • Baking soda – ¾ tsp
  • Cinnamon – 1 tsp
  • Nutmeg – ¼ tsp
  • All spice – ¼ tsp
Wet Ingredients –
  • Honey – 1/3rd cup
  • Olive oil or Canola oil – ¼ cup
  • Yogurt – ½ cup
  • Vanilla extract – 1 tsp
  • Apple – 1 medium (peeled and chopped fine)
  • Cranberries (dried) – ¼ cup (roughly chopped)
Streusel ingredients –
  • Wheat flour – 3 tbsp
  • Brown sugar – ½ cup
  • Melted butter – 2 tbsp
  • Cinnamon – 1 ½ tsp
Procedure –
  • In a bowl, combine all the dry ingredients and keep it aside.
  • In a larger bowl, whisk together the wet ingredients until well combined and smooth.
  • Now add the dry ingredients into the bowl and gently mix to combine. Do not beat at this stage as the muffins will turn out hard. Just mix to combine.
  • Add the chopped apples and cranberries and fold in gently.
  • Preheat the oven to 350 F. Line the muffin tins with liners and gently spray with oil.
  • Combine all the ingredients mentioned under the streusel and keep it ready.
  • Fill the muffin tins about 3/4th with the batter.
  • Evenly sprinkle the streusel topping on each muffin tin.
  • Bake for about 18 to 20 minutes or until the toothpick comes out clean when pricked. Leave it in the tin for about 5 minutes to set and then gently take them out and place them on cooling rack to cool.
  • Store in an airtight container when completely cool.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Thursday, May 19, 2016

Policha Laddu – Policha Ladoo – Laddu Made from Left-over Chapathi – Chapathi Ladoo

I had been thinking of making this recipe every since the day Valli posted it in her blog. I always end up having extra chapathis in hand whenever I am making them for dinner, so this recipe was supposed to be a breeze. I made chapathis for dinner as always and when we started eating, I realized that every single person in my family was extra hungry that day and kept eating more and more.

Wednesday, May 18, 2016

Peanut Butter Whole Wheat Honey Cookies – Egg less Recipe

My boys have lately started liking peanut butter cookies but have been complaining that the store bought ones are a little too sweet for their liking. I am not a big fan of peanut butter but always have couple of jars of peanut butter at home as I use them to make peanut sauce for noodles and for dipping. The smooth variety though often is left out as I use the chunky ones more often.

Sunday, May 15, 2016

Sekerpare – Turkish Soft Cookies in Sugar Syrup (Egg less Recipe)

When planning to make Turkish recipe for the theme, I was very specific that I would only be making savory dishes. I had a lovely dinner recipe planned out, but things did not work out quite as well at home and I had to skip making it. Being a dessert loving family, one could not stay away from the Turkish sweet recipes for too long and I had to give up on my initial planning and made this delicious cookies.