The Gorgeous Ginger Spice Cookies

Ginger- Spice Cookies

Hii..
Its been so long that I have actually sat down and put something up on the blog..
Have tried so many recipes in the meanwhile but today somehow got enthusiastic enough to put this one down, maybe because the entire house was smelling so good - ginger-cinnamon-butter woww!!
Coming to the recipe. I have taken this 'Ginger Cookies' recipe from my favourite 'Joy of Baking' website..

GINGER-SPICE COOKIES

Makes: Around 50 cookies

Ingredients1 cup (225 grams) unsalted butter, at room temperature

1 cup (210 grams) firmly packed light brown sugar

1/4 cup (60 ml) (90 grams) unsulphured molasses or Honey

2 large egg whites (60-70 grams), at room temperature

1/2 teaspoon (1 gram) pure vanilla extract

2 2/3 cups (345 grams) all purpose flour

2 teaspoons (10 grams) baking soda

1/2 teaspoon (2 grams) salt

1 teaspoon (2 grams) ground cinnamon

1 1/2 teaspoon (3 grams) ground ginger

1/2 teaspoon (1 gram) ground cloves

Garnish
1 cup (200 grams) granulated white sugar

Procedure

1. Whisk together the flour, baking soda, salt, and spices

Adding the spices to the flour

2. Separate 2 eggs (We will only need the egg whites)

Separating the Egg Whites

3. In the bowl, beat the butter and sugar until light and fluffy (about 2 - 3 minutes).

Beating the Butter and Sugar

4. Add the molasses/honey, egg whites, and vanilla extract and beat until incorporated.

Adding the Honey, Egg Whites and Vanilla Extract

5. Add the flour mixture to the butter mixture and mix until well combined

Adding the flour to the butter mixture

6. Cover the batter with plastic wrap and chill in the refrigerator for at least an hour, or until firm.

7.Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

8. When the batter has chilled sufficiently, roll into 1 inch (2.5 cm) (15 grams) balls.

Rolling the batter into balls and covering them in sugar

9. Place about 1 cup (200 grams) of granulated white sugar in a medium sized bowl. Then roll the cookie balls into the sugar, coating them thoroughly.

10. Place on your baking sheet, spacing about 2 inches (5 cm) apart. Then, with the bottom of a glass, gently flatten the cookies slightly.

Flattening the Balls

11. Bake for about 8 - 10 minutes or until the cookies are firm around the edges but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be.)

Right after Baking

12. The cookies will be soft initially..slide them out and Cool on a wire rack. Cover and store in an airtight container.

Hope you liked the recipe, do try and let me know how you find these amazing Ginger Spice Cookies.

Welcoming 2016 with Mini Lemon Tarts

MINI LEMON TARTS

Hii..
Yes it is the beginning of the new year so it gives me yet another reason to start the year with something sweet and tangy, just the way I want my whole year to be..fun adventurous and happy!! Lemon flavoured desserts have always been a favourite with me n N and it was high time I tried my hand at something lemony and fresh.. So on New Year's eve I decided that I will be baking the family favourite 'Mini Lemon Tarts' (or Tartlets as some call it).
This is a two step dessert, the first step being preparing the Lemon Filling / Lemon Curd and the second being baking the mini-Tarts. If you have guests coming over this can be made a day or two early and refrigerated. I made the Lemon filling/curd the previous day and kept it in the fridge.
For this recipe I totally relied on Stephanie's Joy of Baking!!

MINI LEMON TARTS
Makes: Around 25 Tart-lets

Ingredients

Lemon Filling/Curd

3 large eggs

180 grams (3/4th Cup Sugar plus 2 tablespoons) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (60 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

Tart Shells

10 tablespoons (140 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups (260 grams) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Almond flour - 3 tablespoons

Procedure
Lemon Filling/Curd
1.In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

2. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce (This will take approximately 7-8 minutes)

3. Remove from heat and immediately pour through a fine strainer to remove any lumps.

4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.

5. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. The lemon curd will continue to thicken as it cools.

Tart Shells

1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (about two  minutes).

2.Add the egg and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.

3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated.

4. Divide the pastry in half and then roll each half between two sheets of parchment or wax paper until it is about 1/8 inch  thick. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles.

5. Place the pastry on a baking sheet (along with the parchment paper) and place in the refrigerator until firm (about 1-2 hours).

6. Preheat your oven to 400 degrees F (200 degrees C). Grease your miniature tart shell cups.

7. Once your pastry has chilled, remove one portion from the refrigerator and peel off the top piece of parchment paper. Using about a 2 1/2 inch (6 cm) cookie cutter, cut out rounds of pastry and gently press them into the tart shell cups.

8. With a fork prick some holes into the pastry in the cups.

9. Bake for about 11 - 12 minutes or until golden brown around the edges. Remove from oven and place on a wire rack to cool.

10. Once cooled, sprinkle some almond flour/meal inside the shells .

11. Fill the shells with around 1.5 teaspoons of the Lemon Filling/Curd.

12. Refrigerate for a couple of hours. Serve chilled!

Wishing you A VERY VERY HAPPY NEW YEAR!!! Hope you have a joyous 2016!!

Happy New Year

Thanks for reading!! Ciao Ciao!!

Cheers to Life with Chocolate Mousse Shots

Chocolate Mousse Shots

Hii. Back to writing after a gap of seven whole days. It has been really a very scary weekend. Reason - EARTHQUAKES.

Me-High Rise Buildings-Earthquakes, its been a long association, Since I was born we have been living in High Rises well almost all my life. And earthquakes have always been quite prevalent, yet every time there is one, I get scared to a whole new level.
This weekend has been quite an adventure with a couple of shakes last afternoon and one today. Looking at the devastation that has happened to our neighbouring country Nepal, I can't help but Thank the Almighty for life. And my sincere prayers to all those who have suffered losses.

All these incidents make me wonder about Life and its Unpredictable Nature, Every moment is so sudden yet there is so much hatred jealously enmity amongst people. I think we should just be Happy and Thankful to be alive each moment and Celebrate that and ignore all issues which cause any turmoil in our minds. But as they say easier said than done. Though no harm in trying..

So Cheers to Life with these CHOCOLATE MOUSSE SHOTS (Recipe for the Chocolate Mousse taken from JoyofBaking)

CHOCOLATE MOUSSE SHOTS

Makes: 8 shots

Note: The chocolate cups should preferably be made the previous day. 
Vegetarians: Skip the Egg part of the recipe. The mousse won't be as fluffy but will still taste extremely good.

Starting with the Chocolate Cups

Ingredients:
Dark Chocolate – 360gms
Butter – 30gms
Eggs – 2 large
Vanilla Essence – 1/2 teaspoon
Heavy Cream – 120ml
Sugar – 4 tablespoons

The Disposable Cups and the slit

Procedure:

1. Take Half of the Dark Chocolate (180gms) and chop it into small pieces.
2.  Microwave on High for around 90 secs
3. Take out and stir well with a spatula till it melts completely and tempered to room temperature (Make sure the chocolate doesn't get over heated)
4.  Once the chocolate is melted, take 8 small plastic (disposable) glasses and make a small slit on the side (top). See Picture Above
5. Pour 1 tablespoon of the melted chocolate and rotate the glass so that the entire inside surface is covered with chocolate . Pour the extra chocolate back into the bowl. Repeat for all Eight glasses and keep the glasses to refrigerate. (preferably overnight or atleast 4 hours)



Covering the cups with chocolate

6.  Take the two eggs and separate the egg yolks and egg whites in two small bowls and cover with a plastic wrap and keep aside till it room reaches temperature.



Starting with the Mousse

7.  In another bowl take the second half of the chocolate and the butter and melt it over a double boiler.
8. Let it cool then add the egg yolks and mix well and keep the chocolate mixture in refrigerator.



Melting the Chocolate over the double Boiler

9. In a bowl take the egg white.Beat with a stand or hand mixer till foamy, Now add 1/8th teaspoon vinegar. Keep beating. Add 2 tablespoons Sugar gradually and keep beating till soft peaks are formed.
10. In another bowl take the Heavy Cream, Vanilla Essence and two tablespoons of Sugar and beat well till it forms peaks.
11.  Take the chocolate mixture and add the beaten egg whites in three parts. Keep folding it in slowly.



Adding the Whipped Cream and Egg Whites

12. Now add the whipped cream mixture gradually and fold it in the chocolate egg mixture. The mousse is now ready.
13. Take out the chocolate cups and peel off the plastic (starting from the cut we made on the glass) very carefully trying not to break the chocolate cups inside (This step is tricky)



Peeling off the Cups and Filling the Mousse

14. Divide the Chocolate Mousse into the chocolate cups. Decorate it any way you wish and keep it in the refridgerator for a couple of hours
15. Take them out just before you'll serve or else the outside chocolate cup will melt.
    

    

    The Chocolate Mousse Shots ready to be served

    My Life's Motto: Do what you love with the people you love in this very life. Because There are no second chances. Live Love and Enjoy, Travel- See the world, Eat Well Sleep Well Work Well and Help others, Try not to have Regrets!!
    LIVE YOUR DREAMS!!!
    Ciao and Thanks for giving my blog a part of your precious time! :) :)

When the husband buys a box of 'Not so Sweet' Strawberries..Result - Strawberry Tarts

Strawberry Tarts

Hii..

So like most other households both Me n N (hubby) go and buy the veggies and fruits just after our evening walk or you can say stroll because we are talking more and walking less..

Though neither of us are interested in burning of calories but we still love our evening walks..The reason being this is the time when we both are not in front of our computers or the television, instead we our talking our hearts out.. Ya I know it might feel strange that even after 9.5 years of marriage how come we still have so much to talk about hehehe!!

So one of these days after our walk we went to buy the regular vegetables and all and N picked up a box of Strawberries..After getting back home I pop one strawberry into my mouth and Oopssss its SOUR!!

Now what??? We usually have a small bowl of mixed fruits with our breakfast but obviously these strawberries can't be included there..

So I wear my Bakers Cap again.. After a bit of R&D on the internet (God what would I do without Google LOL)..I picked up the recipe for a "Strawberry Compote" from one website and "Tart Shells" from another..Made some little modifications and Here I am with the delectable 'Strawberry Tarts" .. I have compiled both the recipes here.. You can also fill up the tart shells with any filling you want!!

STRAWBERRY TARTS

Makes: 12-16 Tarts

PART ONE  - Strawberry Compote for the Filling

Ingredients:
450 gms strawberries
1 lemon                      
¼ cup sugar

¼ cup water 1 Tbsp. corn starch   

Procedure:

Strawberry Compote

1. Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops. When you have big strawberries cut in half.
2. Zest and juice the lemon.
3.  In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
4. Add the lemon zest and juice.
5. Add in strawberries and mix gently.
6. Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly.
7. Remove from heat when the mixture thickens. Allow to cool.

Place the Dough in the Moulds

PART TWO  - The Tart Shells

Ingredients:
225 grams Refined flour (maida)
2 tablespoons Icing sugar
85 grams Unsalted butter chilled and chopped
Chilled water

Procedure:
1. To make tart shells take refined flour in a bowl. Add Sugar and mix.
2. Add butter and rub in with finger tip till it resembles bread crumbs.
3. Add sufficient chilled water and mix lightly to a dough (until the dough just holds together when pinched)
4. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After Baking..Keep Tart Shells to Cool

5. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds.
6. Grease Tart moulds. (I used Metal ones)
7. Place these in the moulds and cut the extra dough. Chill in the refrigerator for fifteen minutes.
8.  Prick the tart shells with a fork.
9. Preheat oven to 180ºC.
10. Place them in the preheated oven. Bake for eight to ten minutes or Till Golden Brown
11. Remove from oven and place on a wire rack to cool.
12. After cooling take out of the mould and fill it up with the Strawberry Compote (1 tablespoonful each)
13. Serve at room temperature or chilled.

So the Next Time you have a sour fruit...Try turning it into a Tart Filling!!!
Ciao n thanks!

The Smell of Butter Cookies

Hii.. I love to TRAVEL Period..

I work from Home..its was one of the Happiest decisions of my life when I quit my regular job and decided to work from home..Not only I can do what I love, I can also choose when to do it..Since I don't have to go get dressed and be stuck in traffic for hours to reach my office being a WFH (work from home) gives me a lot of time to also do the other things I love like 'Cooking and Baking'..

And the biggest advantage is I and the husband (btw N is also a WFH infact we work together) can plan our vacations before-hand, finish our deadlines and not fear for the leave-application to get rejected..

Now why am I telling you all of this.. Its because last evening I was having this great urge to travel..but since there were no immediate plans it made me feel all the more desperate..So the easiest solution was to do something else which I love to let my mind be at peace.. (Yes, I always find some excuse to bake hehe)

So I pop open the refrigerator and spot some unused butter!!!! What next.. I am in the kitchen preparing the dough for my 'Plain Butter Cookies'.. I have taken this recipe from Stephanie's  'Joy of Baking'.. I let go of the nuts part of it because I prefer the Plain Butter Cookies and also I adjusted the quantities of the ingredients according to the amount of butter I had.. Here I am putting up the quantities I used..

PLAIN BUTTER COOKIES

Plain  Butter Cookies

Makes: Around 35-38 biscuits

Note: The cookie dough needs to be refrigerated overnight

Butter ( Unsalted and Salted)

Ingredients:

150 gms Butter at room temperature (I used 50 gms White Unsalted Butter and 100 gms Salted Butter)

90 gms granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

180 gms All Purpose Flour / Maida

1/4 teaspoon salt - ONLY if your entire butter is UNSALTED

Procedure:

Sugar and Butter

1. Take the Butter (at room temperature) and beat it with an stand/hand mixer till smooth.
2. Add the granulated white sugar and beat the butter and sugar until light and fluffy. 
3. Beat in the egg and vanilla extract. 
4. In a separate bowl, whisk  the flour and Salt (if you are using only Unsalted Butter)
5.  Gradually add the flour mixture to the creamed mixture and beat just until incorporated.
   
6. Divide the dough in half and shape each half into a log (round or square) that is about 1 1/2 inches (4 cm) in diameter. Wrap each log in plastic wrap and place in the refrigerator until firm (preferably overnight)
7. Once the log is firm, with a sharp knife, slice cookies about 1/8 - 1/4 inch thick.
8. Preheat oven to 350 degrees F (180 degrees C).
9. Lightly butter the baking sheet or Line it with parchment paper. Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart.

   

   Flour

10. Bake the cookies for about 10 minutes, or until the edges of the cookies are golden brown. (Check once in between and don't over bake).
11. Remove from oven and place the cookies very carefully on a wire rack to cool. (Very Important Step) . These cookies can be stored several weeks at room temperature.

Dough ready to be refrigerated

Dough sliced into thing cookies and kept for Baking

After Baking

Cooling on the Wire Rack

The very Smell of these Cookies can lift up your mood.. And so I gobbled up a couple instantly.. That doesn't mean I still don't need a vacation but then atleast I can wait for my next trip with a SMILE on my face and a BUTTER COOKIE in my hand!

Thanks for reading!!