Seven Cup Cake – Chickpea flour (Besan) & Coconut Bar. Seven cup cake is a simple and delicious treat.
As the name suggests, the ‘Seven Cup’ stands for the number of cups of ingredients used to prepare this sweet. This is almost a foolproof recipe, there is nothing you can go wrong about! The ingredients are very simple. You just need to combine everything together and cook. This is my MIL’s recipe and it came out great! Besan/Chickpea flour – 1 cup Fresh/Frozen Grated Coconut – 1 cup Ghee/Clarified butter – 1 cup Milk – 1 cup(I use whole) Sugar – 3 cups(You can reduce the amount of sugar if you do not like your sweets too sweet, I only use 2 1/2 cups) Cardamom powder – 1/2 tsp Tip: To make cardamom powder, grind 15-20 pods of green cardamom with 3-4 Tbsp of sugar. Combine all the ingredients in a heavy bottomed kadai/wok.
Tip: When the seven cake is almost ready, it will become difficult to stir, you will need to put in more effort. When the cake is still warm, use a greased knife to cut into pieces of desired shape. Chocolate Chip Cookie Dough Bark. Cookie dough in a bark.
Now you can eat cookie dough without worry and it can be yours in less than twenty minutes. I know more bark, but I’m thinking you will really love this one. Chocolate Chip Cookie Dough Bark Don’t be mistaken by the quiet look of this bark. Between the white chocolate and dark chocolate layer you will find a surprising crispy crunch of cocoa pebbles for added texture and flavor. Alright, now, I will ease up on the bark. Cappuccino Chocolate Chip Bars. Chocolate Chip Espresso Bars. The most important thing you should know about chocolate chip espresso bars is that they make your entire world smell like you're baking a small Starbucks coffee shop in your oven.
We're talking cinnamon, sugar, butter, coffee, chocolate... all of my favorite words. Sidenote: They're also dangerously addictive. For the same reasons. ... and for the crackly cinnamon-sugar glaze. They have a super soft, super rich, brown sugar cookie bar base. Swoon. Chocolate Scotcheroos. Pistachio Energy Bars & Citrus Glaze. Chocolate Chip Peanut Butter Cheesecake Bars. Chewy Chocolate Covered Pretzel Bars. This has been one of those weeks so far:
A Full Measure of Happiness. Today without a doubt felt like the longest day of class I have experienced in a long, long time.
It wasn’t anything out of the ordinary, but I think I’ve just been a little more tired and run down than usual from being out of my normal routine all weekend. We even watched a movie (The Sea Inside) during my first class, which I really liked, but it didn’t help move the day along any faster. In fact, the only thing that kept me from passing out on my plinth from exhaustion was probably these popcorn snack bars. Since I knew we were watching a movie, I wanted to bring in some theater treats that would be delish and hopefully leaning towards healthy for some of my friends to enjoy. Orville Redenbacher to the rescue! Apricot Pistachio Granola Bars « Baking with Basil.
The last few weeks breakfast has been whatever I can grab while running out the door.
At this point, I’m already about 10 min late, sometimes my outfit goes together (most of the time not, then realize what I actually look like the first time I walk into the bathroom and see myself in a full length mirror – YIKES), and everyday I walk out the door, pause, turn around, back inside, up the stairs and have to double-check the iron and flatiron to make sure I turned them off. I think I need to start doing some word puzzles, Sudoku, or mind exercises before too long. The post-it note thing just isn’t working anymore. Www.passionateaboutbaking.com/2011/08/baking-chocolate-almond-olive-oil-whole-wheat-biscotti.html. “Success is not the key to happiness.
Happiness is the key to success. If you love what you are doing, you will be successful.” Albert Schweitzer These are cookies born out of thankfulness, inspiration and amazement at the constant love I receive from readers of my blog. This Chocolate Almond Olive Oil & Whole Wheat Biscotti is the delicious result of the cocoa that Sheetal mailed to me a few days ago. The package had things I love – stuff to bake with … muscovado sugar {my first bag ever}, baking chocolate and cocoa powder.
I left the contents of the parcel on my table and looked at them every morning feeling a strange sense of inspiration and desire to bake. The success of the Plum Frangipane Tart adventure inspired me to think cocoa. Substituted some plain flour with whole wheat, and made the firm cookie like dough in my Thermomix. The Valrhona I used in my earlier biscotti, coincidentally was a gift from a sweet foodie blogger, Shayma @ The Spice Spoon.
Pretzel S’mores. It is no secret I love a sweet and salty combo.
With it being summer and s’mores the popular snack of the moment, I thought it would be fun to make a salty version using pretzels. I’m a big fan of pretzels, and use them often when I’m making treats. These are easy to make and really tasty. All you need is pretzels, marshmallows, chocolate bars for inside the s’more and melting chocolate for the outside if you want to cover your s’more in chocolate (I pretty much want to cover everything in chocolate). Add some optional sprinkles, and you are good to go!