Crispy Chewy Chocolate Chip Cookies

A true American delicacy~brownies and chocolate chop cookies are my weakness. Oversize and dense with chocolate chips, these cookies are thin, crisp and slightly chewy in the center.

I got hold of this recipe for these indulgent cookies which are so easy to prepare from my darling dear sister, which she got from one of her close friend. I keep preparing them quite frequently at my home whenever the craving hits me. She deserves all the compliments for these delightful cookies.

Crispy Chewy Chocolate Chip Cookies
Makes about 15 jumbo cookies

All-purpose flour – 1 1/2 cup
Whole wheat flour – 1 cup
Baking powder – 1 tsp
Baking soda – 1 tsp
Granulated white sugar – 1/2 cup
Brown sugar – 1 cup, firmly packed
Eggs – 2, large, at room temperature
Canola oil – 90 ml
Vanilla powder – 1 1/2 tsp
Unsalted butter – 1/2 cup, melted and slightly cooled
Semi-sweet chocolate chips – 1 1/4 cup

1. Preheat the oven to 375°F. Grease cookie sheets or line with parchment paper.
2. Add all the first 6 listed dry ingredients in a large mixing bowl, mix using a whisk. In an another mixing bowl, add the next 4 wet ingredients and lightly whip using a whisk for approx a minute. Add the wet ingredients into the dry ingredients and mix well until dough like. Mix in the chocolate chips using a wooden spoon. Using an ice-cream scoop, scoop onto prepared cookie sheets.

3. Bake 10-12 minutes, or until the edges are lightly toasted. Keep a close eye at the last minutes, they can get burned or overdone easily.

4. Leave to cool on tray for 5 minutes. Using a flat spatula transfer them to a wire rack until they are cooled completely, approx 1 hour. Store in an air tight container at room temperature.

Tip: You can also freeze the cookie dough for later use, and when required bake them at a moments notice. Simply, scoop the cookie dough on a baking tray lined with parchment paper and freeze for 1 hour. Later, transfer the frozen cookie dough balls into to an air tight zip-lock plastic bag and freeze for later use for up to 3 months. When guests arrive, or your kids desire them, simply transfer the frozen unbaked cookie dough balls onto a parchment paper lined cookie sheet and bake as directed above, adding a couple of minutes to the baking time, keeping a close eye.

Note: Vanilla extract (vanilla in liquid form) is non-halal. Only powdered vanilla is Halal.


Basic Chocolate Cake

A week back, I had lost all hope of blogging again on Zaiqa and the world seemed profoundly altered to me. Someone had probably hacked my blog and installed a new wordpress on it. Thankfully, I was able to retrieve it all, and I thank my god immenesely for that. I wish that no blogger has to go through such agony ever.

Chocolate Cake

I decided to bake a rich chocolate cake to celebrate the the recovery of my blog with you all. I always bake this lovely dense chocolate cake for parties and other occasions and it is always loved by everyone. Who doesn’t love a delicious chocolate cake?

Bittersweet Chocolate

Basic Chocolate Cake
Recipe adapted from: Cakes – 1,001 recipes from around the world


Bittersweet Chocolate – 9 oz
All-Purpose flour – 2 cups
Unsweetened Cocoa powder – 1/3 cup
Baking powder – 2 tsp
Baking soda – 1/2 tsp
Salt – 1/4 tsp
Butter – 1 cup, softened
Granulated Sugar – 2 1/2 cups
Eggs – 4, large
Milk – 1/2 cup
Canola oil – 2 tbsp

Chocolate cake Batter ~ yummy


1. Preheat the oven to 350 C
2. Butter and flour a 9-inch springform pan.
3. Melt the chocolate in a double boiler over barely simmering water. Set aside to cool.
4. Sift the flour, baking powder, baking soda, cocoa and salt into a large bowl.
5. Beat the butter and sugar into a large bowl with a electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition.
6. With mixer at mow speen, gradually beat in the dry ingredients, alternating with chocolate, milk and oil.
7. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan on a rack for 15 minutes. Loosen the sides and let cool completely. You can store the cake for 3-4 days.

This goes to CFK: Chocolate event being hosted by Hema at her blog.


Weekend Treat

When I first tasted them, I immediately fell in love with these sinful fried cakes.

Vanilla Glazed Donuts with Sprinkles

This long weekend, we had some scrumptious Doughnuts from Tim Hortons as a treat. There are many varieties of doughnuts, and other goodies available at ‘Tim Hortons’. My favorite ones are the ‘Canadian Maple glazed Doughnuts’. Tim Hortons are the largest chain of coffee and baked goods selling chain of restaurants here in Canada. There seems to one at every corner and always brimming with people that love the food available there.

box of a dozen Donuts from Tim Hortons

Doughnuts are considered as a ‘Canadian thing’ and loved by all Canadians so dearly that many have said it should be a Canadian National food. , hence ubiquitious to Canada.

Enjoy the pictures and remember to savor these delicious doughnuts if you are visiting Canada anytime.


Caramel Custard Pudding

Cool Caramel Custard Pudding in the summer weather is so satisfying and delightfully indulgent as a dessert for the epicurean. Below is my aunts recipe, which I have always savored and cherished.

Caramel Custard Pudding

The current recipe is a stove top preperation method for the pudding, so that people who do not have an oven also can prepare and enjoy this delicious dessert. I use an aluminium vessel (with a lid and the capacity of 500 ml) for this recipe that fits easily into the pressure cooker.

An Aluminium Vessel

The caramel custard pudding is cooked in the ‘double boiler’ method. The aluminium vessel with the caramel custard is placed into a larger saucepan with boiling water and allowed to cook until set.

Caramel Custard Pudding


Sugar – 4 tbsp
Water – 1/4 cup
Milk – 500 ml
Sugar – 6 tbsp
Custard powder – 1 tbsp
Eggs – 4, large
Cardamom powder – a pinch


1. In an aluminium vessel, add the first two ingredients and stir to dissolve the sugar. Keep the vessel on medium high heat on the stove and let it cook until you see brown colored bubbles. Let it darken just a little bit. Remove the aluminium vessel from heat immediately using tongs and tilt the pan to spread the caramel evenly all around at the bottom of the pan. Let it cool, keep aside. This is the prepared Caramel, it sets quite quickly.
2. Now, in a different saucepan, boil milk once. Remove from heat and let it cool down. Once lukewarm, add the remaining ingredients and using a hand blender, blend it smooth. Or you could also whisk it for a minute using a whisk or an egg beater. Make sure the mixture is smooth. Using wire mesh strainer, strain it into the aluminium pan with the cooled caramel layer and cover with the lid. If you do not have a cover use an aluminium foil.
3. Take a large saucepan and put the covered aluminium vessel into it. Pour water carefully into the large saucepan, so that the aluminium pan is half way submerged into it. Cover the large saucepan with a lid and let it cook on medium high for 15-18 minutes. Later, remove from heat and let it cool down. Carefully remove the aluminium pan from the large saucepan and refrigerate it for about 2-3 hours. Serve it the same day. Just when you want to serve it, run a knife along the sides and carefully invert the aluminium pan onto a serving platter. Cut the pudding into wedges and serve immediately.


With increasing number of H1N1 influenza (swine flu) cases worldwide, as well in my city of Toronto, I advise everyone to keep safe and take the necessary precautions. Wash your hands frequently and thoroughly. Avoid touching your eyes, nose, and mouth unnecessarily. Take care!


Butterscotch Mini Loafs

The beautiful aroma that fills my house when I bake these beauties revs up my appetite for them. These beautiful mini loafs are perfect for breakfast along with a cup of warm coffee or tea, or you could also enjoy them as a snack. Children will especially love these butterscotch mini loafs, as well as adults.

Butterscotch Mini Loafs

Just put all the ingredients together in a large mixing bowl and mix them well using a rubber spatula until everything is well blended together, and pour the batter into the moulds to get perfect results. There is no need for an electric mixer or a food processor for the mixing.

Butterscotch chips

Stock up your pantry with chocolate, white chocolate and butterscotch chips. They come extremely handy when baking to flavor up the goodies.

Butterscotch Mini Loafs

Makes – 8 mini loafs (I have used a mini-loaf tin, instead you could use use around 20 muffin cups)
Source: Cakes – 1,001 recipes from around the world


All-Purpose flour – 2 cups
Baking powder – 2 1/2 tsp
Salt – 1/4 tsp
Granulated sugar – 1/4 cup
Butterscotch chips – 1 1/2 cups
Milk – 1 cup
Butter – 4 tbsp (1/2 stick), melted
Egg – 1, large, lightly beaten
Honey – 2 tbsp
Vanilla powder – 2 tsp


-Preheat the oven to 400°F.
-Sift the flour, baking powder and salt into a large mixing bowl. Add sugar and butterscotch chips. Make a well in the center and pour in milk, butter, egg, honey and vanilla. Mix well with a rubber spatula until you get a smooth batter. Spoon the batter into the mini loaf pan, filling each 3/4 full.
-Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Cool the muffins on racks.