If you are a novice baker looking for an easy recipe to be successful with or in a hurry to whip up a batch of delicious cookies then this brown rice flour chocolate chip cookie recipe should be your first choice. Unlike the regular chocolate chip cookie recipe, this one doesn’t need butter, so you save time on bringing it to room temperature. This is almost instant. Just mix together flour, sugar, oil and a couple of other ingredients and by the the time the oven is preheated your cookie dough is ready. So within 30 minutes warm, delicious, fresh from the oven chocolate chip cookies is ready.

This recipe is based on this barley chocolate chip cookie recipe. I used a mix of oat flour and brown rice flour instead. Since cookies don’t need much of rising unlike quick bread and cakes, I think you should be fine using any other flour in this recipe. This cookie recipe is also gluten friendly. If you make sure all the ingredients are gluten-free, this is a wonderful recipe. It’s vegan too when you use vegan chocolate chips. These cookies remained crisp even after a week.

I had mentioned about eggless brownie cupcakes in my previous post and here I’m with the recipe. Actually 2 weeks back it was my son’s turn to provide snacks for his classmates in preschool and I was wondering what to bake from the humungous collection of eggless recipes I have now. Since I’m hosting this event, I decided to bake something using flax seed meal. I wanted to bake something simple, which appeals children and that can be easily packed. I had borrowed “The Joy of Vegan Baking” book from the library and this brownie recipe (the author has actually adapted the recipe from Sinfully Vegan) caught my eye. Do you know the reason? It does not have any added fat like butter/oil etc. Applesauce is replaced for fat in the recipe. I’m aware of the fact that unsweetened applesauce can be used as an egg substitute as well as a fat substitute, but I have tried neither. So I was determined to try this recipe because I will be baking something healthy and who doesn’t like brownies, leave alone preschoolers.

If you have baked brownies before you would know that it takes a long time to cool and then you have to cut it. I wanted to bake 35 brownies and the recipe mentioned that it would yield 8-9 brownies, so I would have to bake 4-5 batches, take into account the cooling time, packing etc, which would consume a considerable amount of time. Then only I remembered what I had read a long time back in a magazine. One of the readers had mentioned that she baked brownies in a muffin tin and they came out very well. I decided to try it and I’m so glad that I tried it because it’s such a wonderful/neat idea. I think I’ll be baking brownies only in a muffin tin henceforth. Moreover the serving size is also increased to 12 from 8, using a muffin pan instead of a regular baking dish. So I had to bake only 3 batches.

As for the taste, it was AWESOME. You can never guess that these are healthy brownies. They were so moist. I was not able to get the feedback from the children, but one of the teachers told me that it tasted very good and the children really enjoyed it.

This is my entry for the following events:
1. Aparna’s Sweet Celebrations.
2. DK’s AWED – American.

I thought of taking a “baking-break” for at least 2 weeks because of a couple of baking disasters. But I found out that I’ve sort of become a “baking addict”. Moreover when surrounded by a lot of cookbooks it’s really very hard to resist the temptation. Recently I bought “The Taste of Home Baking Book”. It’s a neat book with more than 700 recipes, 600 photos and also has a lot of baking tips. Earlier I have tried 2 recipes from “The Taste of Home” magazine and both of them were great success. So I was sure that the recipes from that magazine are tried and tested.

The German Chocolate Cookies recipe was so simple and I was also tempted by the description provided. It said that the cookies were chewy and have a wonderful bakery-shop flavor. I have baked eggless chocolate chip cookies earlier and it was the crispy one. Since I have a few successful recipes in the “silken tofu-cocoa combination”, I wanted to try this recipe too using silken tofu. I’m very glad that I found this recipe, because the cookies turned out very well. The description given is 100% true. These eggless chocolate chip cookies are chewy definitely have a bakery-shop flavor.

This is my another entry to the Egg Replacement – Silken Tofu Event.

A couple of months back I saw Giada preparing chocolate pizzas in her Food TV show, Everyday Italian.  It looked so delicious that I wanted to try it.  To make the pizza I used the store bought refrigerated pizza dough.  First I thought of cutting a big circle using a plate, then I got an idea of making it into bite sized pizzas, so I used a cookie cutter and cut out 6 small circles.  With the rest of the dough, I tried to form it into one big circle (which was a bit difficult) and baked a regular vegetable pizza.

Ingredients:
Click here for the entire list of ingredients and recipe.

Stage 1:
Unroll the pizza dough and cut it into the desired shape.

Stage 2:
Place it in a lined baking sheet, make indentations throughout the dough and brush it with melted butter.  If you are doing the mini version like mine just bake it for 6-8 minutes at 450 F or until the crust is crisp and golden brown.  If you are making a big one, follow the instructions in the original recipe.

Stage 3:
Remove the sheet from the oven apply nutella immediately and sprinkle the chocolate chips and put it back in the oven just enough for the chocolate to melt, which is about 1 minute.

Stage 4:
Take the pizzas out and sprinkle with hazelnuts and enjoy. It’s SIMPLY DELICIOUS! 

My Notes:
This is a fun food idea to do with the kids.  This is also a good idea for a “make your own pizza” party, where a pizza bar can be set up with a variety of nut butters, toppings like butterscotch chips, peanut butter chips, vanilla chips etc and different kinds of nuts, sprinkles etc so children can have fun creating their own pizzas.

This is my entry to Holly’s blogging for babies event. 

As usual I wanted to give a twist to this recipe. It flashed, why not use ice cream cones to fill the batter instead of regular muffin tins. I remember seeing such a recipe on the of Keebler cones’ box. I had the fudge dipped ice cream cones, where the top has a covering of chocolate. I didn’t have the plain ones. I prepared the muffin batter, it was a breeze. Filled 2 cones and rest of the batter in regular size muffin pan. This is where I learnt a lesson. “DON’T BE OVER CONFIDENT”. I should have tried with one cone and one muffin to see the outcome and baked the rest. But no, I was thinking, “I have  baked muffins twice and both the times the result was good, let me not waste time and electricity, so I will bake everything right away”. I was eagerly seeing how the muffins were baking. The kitchen was filled with a very good aroma of chocolate and vanilla, the muffins were puffing up (even the cones, it looked like a perfect scoop of chocolate ice cream) as they should. See, baking is very easy. I told ya earlier! Wait, no, no, no!!!. My screaming couldn’t stop the muffins from becoming flat with a dent in the center. I was restless and watching the timer. It beeped and immediately took out the pan and inserted a skewer, none of them were done. Moreover the cones slided while removing the tin out and the batter poured out a little bit. Then only I realized that I had overfilled the cones and the muffin tins. So I put back the tin in the oven for another 3 minutes. This time the muffins were done, but it did not look like muffins, the classic tomb shape was missing. And as for the cones, because it was chocolate dipped, that chocolate burnt because of excess heat and so was having a weird smell. So another lesson, use plain ones for baking. The muffins had become dry due to excessive baking and the tops became very hard and it just came off. But the bottom was very very moist and tasty. Wow! eggless and so moist, unbelievable. So I separated the tops and the bottoms. The heavy cream added in the recipe gives it the moist texture. That’s what Mandira has mentioned. One thing I want to tell is, THERE IS NOTHING WRONG WITH THE RECIPE. THE TASTE WAS VERY VERY GOOD. It was my wrong calculation.

I learnt the following from this experience:
1. Unless and otherwise you are very sure what you are doing, don’t do bake everything in one go, test one muffin first. See how it bakes and do the alterations accordingly for the rest. I think with experience I’ll be able to bake muffins perfectly in the first attempt itself.
2. Fill the batter covering half the tin. Don’t scrape the mixing bowl and add them to the muffin tins. This is how I overfilled, thinking that I should not waste the batter. It’s ok if there is little batter sticking to the bowl. You can eat it just like that, because it does not have eggs.
3. Use only plain cones. If using cones to fill the batter, place the cones in a mini muffin tin, instead of the regular ones. This fits right.      
    
I did take pictures of the muffins, but I don’t want to post it because it will give a bad opinion about the recipe. I don’t want people to skip this recipe just by seeing the picture without reading my above ramblings.

I was feeling very bad about how this turned out. I was thinking maybe I will try it sometime later and post it. But I couldn’t wait until I can try it again. The “new baker’s excitement” was catching me. I wanted to bake the muffins again immediately, but I didn’t know what do with the ones which I have already baked. Then I got an idea to use every bit of it, both the moist bottoms and dry tops. I will write about it later. Suspense!!!

Now ready to bake again. I asked my husband to get the plain cones. The instructions called for wrapping the bottom of the cones with aluminum foil, that’s what I did in my first try, but that was making it to wobble. So this time I lined the mini muffin pan with liners and placed the cone. Tried one cone first. Filled it less then half and baked for 20 minutes. It did not puff up perfectly. But I got an idea how much to fill for the remaining. So filled 5 more cones and kept them all in lined mini muffin tin and baked for 20 minutes. And wow! this time I got the perfect scoop like tops on my cones. Now you can ice it  like cupcakes and decorate with sprinkles or top a scoop of your favorite ice cream. We did the latter. It was very delicious. Be sure to check if it’s baked through the bottom inserting a bamboo skewer. I feel that these should be consumed on the same day itself. We have some remaining, I stored it in the fridge and it has become a little hard. I’m thinking of keeping it in the microwave for few seconds before eating. That should soften it. I’ve tried this with my carrot cake also. I store it in the fridge and before eating I microwave it for 5-10 seconds it becomes soft again like fresh out of the oven.