Double Chocolate Cookies

This is an improvised recipe. The result is very yummy although the texture is weird. They came out fluffy and cake-like because of the baking powder. If you like soft cookies, those are perfect for you!

Double Chocolate Cookies

What you need for this Recipe:

These double chocolate cookies turned out great.1/2 cup butter

2 tbsp vegetable oil

3/4 cup brown or white sugar or your favourite sweetener

1 tsp vanilla extract

2 eggs

4 tbsp cocoa powder

2 cups flour

Pinch of baking soda and a pinch of baking powder

Pinch of salt

About a cup (more or less depending on your taste) of chocolate chunks (or chocolate chips)

How to Make this Recipe:

Preheat the oven at 350°

In a big bowl, mix the melted butter with the sugar. Add the vanilla extract and the eggs. Mix well. Add chocolate powder to obtain a rich dark brown-coloured mixture.

In a small bowl, mix together the flour, the baking soda and the salt.

Add to the first creamy mixture gradually. Finish up by adding the chocolate pieces and mix one last time. If you find that your dough is too thick, add some vegetable oil. The perfect cookie dough shouldn’t drip for the spoon when you take it out the bowl. It should hold for a moment. Put your cookies in the oven until the sides of the cookies are getting brown.

Healthy Whole Wheat Cupcakes with Chocolate Spread

One of my friends is extremely health conscious. She has given up making stuff with normal all-purpose flour and has switched completely to whole wheat. For her husband’s birthday she made a delicious cake with a lovely chocolate ganache. Naturally I had to make this cake. I couldn’t remember the entire recipe properly, but had a rough idea and used my initiative!

These whole wheat cupcakes are healthy and still taste delicious.You can either use 1 egg or if you prefer, you can substitute it with 1/3 cup curds or 1 tablespoon of flax seed powder mixed with 1/4 cup warm water. I have also used homemade butter and salt in place of the standard butter you get at the supermarkets. As for the chocolate spread, you can use a supermarket branded one or make it yourself at home.

A good friend of mine has come down from the USA to visit me and has brought a lot of gifts for me, including cranberries, and a cupcake stand. I just had to use them!

I made 6 cupcakes and one small cake.

Healthy Whole Wheat Cupcakes with Chocolate Spread

What you need for this Recipe:

2 cups wheat flour, heaped

2 tsp baking powder

2 cups butter, level

2 cups sugar, level

1 tbsp cocoa powder

4 eggs

1 tsp vanilla essence

½ cup cranberries

1/8 tsp salt

How to Make this Recipe:

Preheat the oven to 160°C. Grease the cupcake moulds and line them with paper.

Mix the wheat flour, cranberries, cocoa, salt and the baking powder with a whisk and set aside.

Add the sugar and butter in a bowl and using the hand mixer beat well till light and fluffy.

Add the eggs and vanilla essence beat well.

Using a spatula fold the flour mixture till the batter is well mixed.

Transfer the cupcake moulds to a batter till ¾ full. Tap sharply on the platform to get rid of any air bubbles.

Bake in the oven 18-20 minutes or till done. The best test I feel is to check if the skewer comes out clean when it is inserted in the centre.

Transfer the moulds on the rack. Let them stand for 10 minutes them remove the cupcakes from the moulds.

Spread the chocolate spread on top when the cup cakes cool.

Healthy Whole Wheat Cake with Chocolate Butter Icing

The round cake was ready in 25 minutes. I spread the butter icing on the cake. I kind of wished I had split the cake and spread the icing in the centre. But this thought occurred to me after I struggled to spread the butter icing and smoothen it out. I really need to learn how to ice cakes properly.