Egg-less easy Chocolate chip cookies

Ingredients 

Chocolate chips 1 cup

maida 2 1/44 cups

baking soda 1 tsp

milk ¼ cup

salt ¼ tsp

vanilla 1 tsp

butter 1 cup

brown sugar ½ cup

white sugar ½ cup

 

Method 

mix maida salt and baking pdr in a bowl

in another bowl mix sugars with butter till smooth

add vanilla and milk

gradually add flour mix with a spatula

fold the chocolate chips and chill the mixture in the fridge

line a tray with parchment paper

put scoops of mixture

bake @ 180 C for 15-20 minutes till crisp n brown

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

No-Bake Cranberry Pecan Praline Cookies

    

Ingredients

1 cup sugar

1/2 cup unsalted butter

1/4 cup heavy cream

1 tsp vanilla extract

1/2 cup pecans, chopped

1/2 cup dried cranberries

2 cups rolled oats

1/2 tsp salt

 

Preparations

Prep your ingredients: Roughly chop the pecans and measure out the cranberries and oats.

In a medium saucepan, combine the sugar, unsalted butter, and heavy cream.

Place over medium heat and stir frequently as the butter melts and the mixture comes to a gentle boil.

Continue to stir and let the mixture bubble for 2-3 minutes until it thickens slightly and turns a light caramel color.

Remove from heat immediately and stir in the vanilla extract and salt.

Add your chopped pecans and dried cranberries, stirring well to combine.

Fold in the rolled oats until everything is evenly coated with the praline mixture.

Line a large baking sheet with parchment paper.

Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the parchment, spacing them about an inch apart.

Let the cookies cool completely at room temperature for about 30-40 minutes, or pop the sheet in the fridge to speed things up.

Once set, enjoy your cookies! Store leftovers in an airtight container.

 

Note- you can use any other nuts if you don't have pecans.

Store  Cookies in an airtight container at room temperature for up to five days. For longer storage, pop the cookies in the fridge where they’ll keep for about two weeks. If you want to freeze them, let the cookies set completely, then layer them between sheets of parchment paper in an airtight freezer-safe container. They’ll stay fresh for up to two months. There’s no need to reheat, but if you’d like them slightly softer, sit them at room temperature for ten minutes before eating.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

 

Banana Cookies

 Ingredients

2 cups all-purpose flour

 

 ½ tsp baking powder

 

 ½ tsp baking soda

 

 ½ tsp salt

 

 ½ cup mashed banana 

 

½ cup sour cream

 

1 stick = 1/2 cup / 115 gm unsalted butter, softened

 

½ cup granulated sugar

 

½ cup packed light-brown sugar

 

1 large egg

 

1/2 tsp  vanilla extract

Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment. 

Sift flour, baking powder, baking soda, and salt into a bowl. 

Combine banana and sour cream in another bowl. 

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. 

Add egg and 1/2 teaspoon vanilla, beating until incorporated. 

Add banana mixture in 2 additions, alternating with flour mixture. 

Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. 

Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart. 

Bake until edges are golden, about 12 minutes. 

Slide parchment, with cookies, onto wire racks. Let cool. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Nankhatai Without Oven

Ingredients
1 cup (128g) refined flour/ maida
½ cup (60g) gram flour/ besan
2 tbsp semolina/suji
1 cup (125g) powdered sugar
½ cup (120ml) clarified butter/ghee
1 tbsp baking powder
½ tsp cardamom powder
¼ tsp salt

Preparations

 In a large bowl sieve refined flour, gram flour, semolina, baking powder and powdered sugar. Add salt and mix well.

Add ghee in the above dry ingredients and knead for 3-4 minutes or till it forms a soft dough.

Now add some cardamom powder and mix well.

Take small portion of the dough in between your palms and form small balls.

With a finger form a small impression in the centre of the nankhatai and garnish with chopped pistachios. Similarly make all the nankhatais.
 

To bake them in the oven, preheat the oven to 170C for 10 Minutes. Place nankhatai on a baking tray lined with parchment paper and bake for 18-20 minutes or until light golden brown from the bottom.

To bake them in a pan, preheat the kadai/pan for 10 minutes and cover it with a lid.  Then place a stand in the pan. Take a plate and grease it with ghee, place the nankhatais in the plate and carefully put it inside the pan and cover it with a lid.

On medium flame bake for 20-25 minutes or until light golden brown from the bottom.

Let them cool completely before storing. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs