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.

Luv,
Mona

Buttermilk Pancakes

Light and fluffy, tender and slightly tart buttermilk pancakes, what better way to start a lazy weekend morning.  This classic American breakfast/brunch will surely delight you and your family.

Buttermilk Pancakes
Recipe Source: Chatelaine
Makes – 12

Ingredients:

Unsalted Butter – 1/2 cup,melted and cooled + extra for cooking
Buttermilk – 2 cups (or mix 2 cup milk + 2 tbsp lemon juice and let stand 5 minutes until it thickens)
All Purpose flour – 1 cup
Whole wheat flour – 1 cup
Granulated Sugar – 1/4 cup
Baking powder – 2 tsp
Baking soda – 1 tsp
Salt – 1 tsp
Eggs – 2, large, at room temperature
Vanilla powder – 1 1/2 tsp

Method:

1. In a bowl, add eggs, buttermilk (or the milk+lemon juice mixture), butter and vanilla.
2. In a bowl, using a fork mix flour, sugar, baking soda, baking powder and salt. Make a well in the center and add the above wet mixture. Mix until just blended. The flour should be lumpy in texture for fluffy pancakes. Mix as little as possible.
3. Pour little butter in a non-stick frying pan at medium high heat. As soon as it warms up, pour 1/3 cup batter into the pan. Make 1 or 2 pancakes at a time depending on the size of the pan. Cook until bubbles form on top of pancake and edges begin to brown, 2-4 minutes. Using a flat rubber spatula, flip and cook the other side until the other side is golden-brown, 2-3 minutes. Do not press or they will not be fluffy.
4. Serve right away. To keep warm, keep them stacked in a warm oven until all are cooked. Drizzle with maple syrup and serve.

Tips: Pour batter into the pan, gently push in a few seasonal fruit slices (sliced banana, peaches, or berries), pinch of spices (like cinnamon powder, cardamom or nutmeg etc) or you can also add a few chopped toasted nuts (pistachios, hazelnuts, almonds or even shredded coconut) or chocolate chips into the pancake batter before you flip it.
Freeze leftover pancakes in a freezer bag and reheat it when fancied in a toaster or toaster oven.

Luv,
Mona

Cherry Clafoutis

With the ongoing garbage strikes and the temperatures soaring humid and an intensely cloudy gloomy  weather with no glimpse of sunshine from the past few days added the forecast doesn’t seem to give any good news for the coming days either, there aren’t many things going right for Torontonians. So, to cheer myself and my family, I decided to bake a dessert. The warm fruity aroma that fills the house surely comforts every solace seeking soul.

Cherries

June and July being the cherry season in Toronto, cherries are seen in every store and market, being sold in huge quantities at reasonable rates, which I didnt mind to think a lot about before I picked up a kilo during the last week.

Halved Cherry

This easy french dessert/pudding is what I did with the remaining cherries after gorging upon them in various ways.

Cherry Clafoutis
8 servings

Ingredients:

Ripe red cherries – 1 pound, pitted and halved
All-Purpose flour/Maida – 125 grams
Eggs – 4, large, at room temperature
Vanilla powder – 2 tsp
Almond extract – 1/2 tsp
Finely powdered raw Almonds – 1/2 cup
Milk – 1 1/2 cup
Sugar – 1 cup

Cherry Clafoutis

Method:

1. Preheat the oven to 400 F.
2. Grease a baking dish with about 2 litre capacity generously with ghee or melted butter. Mix the cherries with 2 tbsp sugar and spread in a layer in the dish.
3. In a blender, mix all the remaining ingredients and blend for a minute, until smooth. Pour this mixture into the dish with cherries and bake for 35-40 minutes or until the edges are golden brown and a toothpick inserted into the middle comes out clean.
4. Let cool for 15-20 minutes and serve warm.

Tip: To pit the cherries, you can buy yourselves a good quality cherry pitter from the market, you improvise using a chopstick. Just push the pit out of the cherry with a chopstick.

Luv,
Mona