Category Archives: Tea Time

Oats Flaxmeal Cookies/Chocolate Chip Lactation Cookies

Yummy Lactation Cookies
Yummy Lactation Cookies

Hello friends..!!

This post is dedicated to all those new lactating moms out there, as these cookies are believed to increase the milk in the lactating mothers. My bhabhi, Yashima, who is also a new mom of an extremely cute and adorable child, asked me if I can make these cookies for her. She had come across this recipe for lactation cookies on a blog named “blogs.mom365.com“. I was honestly quite happy that I will finally try my first ever batch of cookies & that too for my most favorite nephew (he will only get the benefits of these cookies indirectly :-) )

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I immediately looked at the recipe sent by her and checked if I have all the ingredients available in my kitchen. I gathered all the ingredients required and carried on with the recipe to try my first batch of cookies.

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My first batch of cookies.. Happy me :)

I also added almonds to half of the batter and made a few cookies with the added goodness of almond flakes in them, making them more healthy and delicious.

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Cookies with added almond flakes
Cookies with added almond flakes

Cookies came out so delicious that no one could believe they are homemade. They came out exactly like the ones we get in good coffee shops. I made two types of cookies – chewy & crispy. The only difference to make the cookies chewy & crispy was the baking time, as the crispy cookies took a little long to bake.

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I baked about 65-70 cookies with this recipe & trust me you, I could only deliver half of it to my bhabhi the next day, because they just got vanished in my house only. No No, don’t be surprised no one is lactating in my house; it’s just that these cookies can be eaten by everyone & not only lactating mothers.

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Now, moving on to the recipe, the original recipe called for brewers’ yeast and steel cut oats, both of which were not available easily and I could not get my hands on them. Hence, I substituted the steel cut oats with the regular Quaker oats and replaced brewers’ yeast with some baking powder. Rest of the recipe and ingredients were the same as the original recipe. Baking time also varied for me because of my oven temperature and size. Keep an eye on the cookies to get the desired color and crispiness after the initial 12-15 minutes.

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Makes: 65-70 cookies
Preparation Time: 15-20 mins
Baking Time: 15-20 mins

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For the yummiest lactation snack, you’ll need:

Ingredients:

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tablespoons water
  • 2 tablespoons flaxseed meal (don’t skip this step) (I ground the flaxseed into a fine powder to make flaxseed meal)
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 3 cups Quaker oats
  • 1 cup chocolate chips
  • A handful of almond flakes/chopped almonds (optional)
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Chewy Centre


Preparation Method:

  1. Preheat the oven to 350°F/180°C.
  2. Mix the flaxseed meal and water and let sit for 5-10 minutes.
  3. In a big mixing bowl, cream the butter, sugar, and brown sugar till creamy and fluffy and triple in volume. Keep scraping down the bottom of the bowl.
  4. Add the eggs one by one and mix well.
  5. Add the flaxseed mix and vanilla essence, and mix well.
  6. Sift together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the butter mixture and fold well till everything is mixed together. Do not over-mix.
  8. Stir in the oats and chocolate chips and mix thoroughly.
  9. You can add almond flakes also at this stage.
  10. Scoop the cookie mixture onto baking sheet, approximately 1” balls.
  11. Bake for 15-20 minutes or till you get the desired crispiness and color. If you want a chewy centre, bake for about 12-15 minutes only and if you want a crispy centre, bake for a little longer.
  12. Allow the cookies to set for a few minutes before removing from the baking tray. Let them cool and store in air tight container. Cookies will stay good for a month, but they will not last only till that long. :)
  13. Enjoy your yummy cookies with a glass of milk or a cup of tea/coffee.

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Yummm
Ready to be packed
Ready to be packed
Safely stored in airtight container
Safely stored in airtight container

 

Thanks for reading..!!

 

 

 

Double Chocolate Cake with Cadbury Silk Ganache

Double Chocolate Cake with Silk Ganache
Double Chocolate Cake with Silk Ganache

Hi friends..!! This is my first ever blog post, so wanted it to be really special. I wanted the first post to be of something sweet to celebrate the new beginning, however was very confused and could not decide on that special dish. As a result, my first post kept on delaying but then I got the chance to make a perfect dish for my first special post to share with you all.

It was my darling brother’s birthday on April 1 and I had to prepare a perfect simple birthday cake for his dinner party. (P.S.: My family is not too fond of whipped cream and fondant cakes, so we did not want to buy those ones from the bakery.) So, I thought what more special occasion I needed to make my first post live on the blog.

My brother, Karan, wanted a “chocolate” cake, so I decided to make this rich double chocolate cake with a unique creamy Cadbury Chocolate Ganache made with our very own favorite chocolate, Cadbury Silk. Yes, your read it right..!! The ganache is so simple and easy to make that even a beginner in baking like me could also perfect it in the first try itself. (You may read the Silk Ganache recipe here.)

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I made this cake for the first time but I must say this recipe will be a keeper recipe for me.  It would be my go-to-chocolate cake recipe in future. The cake was moist yet had a perfect crumb like bakery baked ones. I made this cake in one layer but it can be made in a layered version also.

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Perfect crumb

This cake has been the best chocolate cake I have baked so far. (Trust me, I can say this because my brother does not eat cakes at all and he was the one who praised it a lot). The cake got me a lot of appreciation from my family and his friends. His friends could not believe that the cake was homemade. I hope you also find the recipe useful and try it out for your family and friends. The cake is so versatile that it can also be served as a perfect tea time cake without the ganache, or as a scrumptious dessert served warm with a scoop of vanilla ice cream drizzled with chocolate sauce.

Credits: The recipe for this cake was inspired by one of my fellow CAL member, Afreen Usman.

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To make this delicious chocolate cake, you will need:

Servings: 15-20

Preparation Time: 15 mins
Baking Time
: 45-50 mins

List of Ingredients:

1 1/2 cup castor sugar

200 gms butter

4 eggs

2 tsp vanilla essence

1 3/4 cup all-purpose flour

1/2 cup cocoa powder

4 tsp baking powder

1 tsp vinegar

1/4 cup hot milk

Juice of 1 lemon

Handful of chocolate chips

Real Fruit Juice/Sugar Syrup

 

Preparation Method:

  1. Sift flour, baking powder and cocoa powder together for 3-4 times.
  2. Prepare a cake tin by greasing it and dusting with cocoa powder.
  3. Pre-heat oven at 180 degrees for 10 mins.
  4. In a large bowl, cream 1/2 cup sugar and butter till fluffy and triple in volume.
  5. Separate egg yolks and egg whites.
  6. Add the egg yolks in the butter mixture one by one and beat well after each addition.
  7. Add vanilla essence and beat again.
  8. Add the flour mixture in 3 batches, alternating with milk. Fold with a spatula using cut and fold method till well mixed. Add vinegar and mix once again.
  9. Beat egg whites. Once it becomes frothy, add lemon juice and continue beating. Once egg whites reach soft peaks, gradually add sugar and beat till stiff peaks.
  10. Add egg whites into the flour mixture with light hands in 3-4 batches so that it doesn’t lose air.
  11. Fold in a few dark chocolate chips.
  12. Pour the batter in the prepared tin and bake at 170 degrees Celsius for 40-50 minutes or till a toothpick inserted in the center of the cake comes out clean. Cake should be springy to touch. Mine was done in about 40 minutes.
  13. Let the cake cool in the pan for 10 mins and then invert on the wire rack.
  14. Poke a few holes with a toothpick in the cake and soak the cake with any juice/sugar syrup to moisten the cake. You can use warm milk also to moisten the cake.
  15. Drizzle the prepared Silk Ganache on the cake and decorate as per your preference.. I decorated with few more chocolate chips and Cadbury gems.
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My brother’s perfect birthday cake


Thanks for reading..!!

Notes: For eggless version, replace 1 egg with 1/4 cup thick curd or 1/2 mashed banana. Please note that using banana may alter the original chocolate flavor of the cake.