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My favourite tea time cake by a fellow blogger and a very good friend!!!

ZOUQH: Whole-Wheat Banana Tea Cakes: A tough week!! A maddening rush to change address and moving with a baby… Huff puff!! So in this rush and in this frenzy, I had to de…

Pecan And Oatmeal Cookies With Roasted Coconut


Cookies
Pecan And Oatmeal Cookies With Roasted Coconut

January is a month of over ambitious new year resolutions, lets not talk about what happens in the following months. Anyhoo, lets keep up to the spirit of January resolutions and get starting with some amazing oatmeal cookies. This cookie has the goodness of oats, wheat germ, coconut and pecan. Wheat germ is easily available in the market. It is the embryo of the wheat kernel and is a rich source of vitamins. This cookie also benefits from the goodness of coconut oil. Coconut oil is not just hair and skin food. Coconut oil, used in moderation in the kitchen is very good for balancing your cholesterol and helps in improving your immune system. A good source of fibre and vitamins, this cookie is a great way to start your day.

Preparation time 15 minutes
Cooking time 15 minutes

Ingredients
• 1 cup plain oats
• 1 cup wheat germ
• 1/2 cup unsweetened dessicated coconut
• 1/2 cup low fat butter or any low fat spreads available in the market
• 1/2 cup whole wheat flour
• 1 cup roughly chopped pecan
• 3 quarter of a cup brown sugar (adjust sweetness as per taste)
• 2 eggs (Although eggs adds a rich texture to the cookies, you can alternate them with 1/2 cup butter milk in the recipe)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda (optional)
• 2 tablespoon coconut oil

Preheat oven at 180 C and line a baking tray with baking sheet.
Cream together the eggs, butter, sugar and coconut oil and make a fluffy mixture. You can either use a wire whisk or a electric beater. Fold in the rest of the ingredients and mix the batter well. Unlike other cookies, there is no cutting involved in this one. You simply spoon it into a baking tray and divide it equally into individual cookies. Keep enough space between each cookie; allowing it to spread once it comes in contact with the heat. Bake for approximately 15 minutes until you see the sides turning a tad bit golden. I like my cookies, a lil bit crusty outside. If you like it that way then turn and bake them in both sides. After 15 minutes of baking, take them out and cool them in a wire rack. Do not over bake your cookies, as it will turn very dry and hard later. Don’t blame me then!!!

 Royal English Scones Served With Clotted Cream And Maple Syrup


Traditionally Scones originated from the English county of Devon, served with jam and clotted cream. But trust me, have them with maple syrup instead and you will instantly forget all your sorrows. So in order to get your sorrows draining, note the ingredients.

  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup caster sugar
  • 1 teaspoon baking powder
  • 1 cup milk
  • 3 teaspoon lemon juice
  • 2 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter at room temperature 
  • 1/2 cup vegetable shortening at room temperature
  • 1 egg beaten to be used as egg wash
  • Maple syrup and clotted cream for serving 

Preheat your oven at 180-200 C . Now lets, get cracking with making the butter milk for the scones first, mix the milk and the lemon juice together and let it sit while you prepare for the rest of the recipe. After 15-20 minutes you will see the milk separating slightly and that’s when you know your butter milk is ready.


Mix all the dry ingredients together with the butter and the shortening. Knead it well and add the butter milk little by little until you get a nice smooth dough. If your dough turns out to be too wet, sprinkle some flour on your worktop and work it well until you get a dough that is manageable.Pat the dough into a round about 4 cm deep. You can now, use your creativity and use any cutter of any shape but about 5 cm deep and smooth edged to get a clean cut so that the scones rise better. Dip the cutter in some flour and get cutting.Once you get the maximum number of scones from your dough, take the remaining dough and repeat the process. Place the scones in a well greased baking tray. Now, brush the egg wash mixture i;e the beaten egg into the top of each of these scones. The egg wash will give a very nice colour to the scones. Bake them for 15-20 minutes until the top is nice golden colour. 

Serve them hot with some maple syrup and a generous portion of clotted cream. This is the best tea partner and am sure everyone in your family and friends will thoroughly enjoy them.

Classic Nutty Chocolate Cake


For those who completely go nuts on nuts, this is the perfect cake recipe that goes perfectly well with your evening cup of tea, coffee or even as a dessert served warm with a nice dollop of vanilla ice cream or even with clotted cream. Whichever way you prefer here is the list of ingredients you will need for the cake.

  • 3 cups plain flour sifted well
  • 6 eggs 
  • 1 teaspoon baking powder
  • 1 teaspoon  baking soda
  • 1 cup vegetable oil
  • 1 cup unsweetened good quality cocoa powder
  • 1/2 teaspoon of salt
  • 2 teaspoon original vanilla extract
  • 1 cup roughly chopped cashew nuts
  • 1 and 1/2 cup sugar (adjust as per the demand of your sweet tooth)
  • 1/2 cup butter milk
  • 1/2 cup cold filter coffee(save some from your morning cup of coffee)
  • 1/2 cup butter kept in room temperature 

Preheat oven to 180 degree C , grease your cake tin with a vegetable spray or simply brush vegetable oil into your tin.Keep that aside. In a separate bowl cream together the butter,sugar and eggs. Now add rest of the wet ingredients and fold in the dry ingredients together except for the cashew nuts. Mix that well with a spatula or you might even use a electric egg beater. Using a beater gives a very different texture to the cake which I prefer personally. Do not over mix the batter, as this will prevent the cake from rising. Now pour the mixture to your cake tin and on top of the batter evenly distribute the chopped cashew nuts.  Adjust the heat of your oven. The best baked cakes are not baked at a very high temperature. So bake it in approx 150 degree C for about 45-50 minutes until a toothpick inserted comes out clean. Aaahh, hold on don’t be greedy , let it cool and then you can cut it to your preferred size and shape.

Wallaaa you now have a delicious roasted cashew topped chocolate cake, that is completely out of the world. Enjoy!!!
P.S If you do not know how to make butter milk at home,don’t be lazy move your fingers , get typing and Google it plz. Its a very simple recipe of milk and lemon juice. Don’t blame me later if you get this wrong and your cake goes SERIOUSLY nutty. Also, invest on a good quality cocoa powder and vanilla extract to get the best results.

About


Hello World!!! Goshh, never knew writing about myself would be such a daunting task. Its like asking your dog to flush after them-self. Practically impossible yeah!!!  But guess what I just used doctor Google to see what I should be writing about myself (yup I know, I google everything and by everything I mean EVERYTHING) and Google has nothing on me.SHAME

Anyhoo this is me, grew up in Assam where there is literally no legal age for drinking tea.We all take our cup of tea very seriously and that’s what I am here to do. I will be posting quick and easy tea time snacks, cakes etc that will go really well with your cuppa. So keep following me and I promise I will not disappoint you.