Today’s, bake is a vegan quinoa cookies prepared with flax egg and coconut oil. I used regular chocolate chips and can be made vegan replacing it with vegan chocolate. These cookies have a very soft texture and crumble very fast. This is the first time I used Quinoa flour and loved the nutty flavor.
Source:My Darling Vegan who adapted from here Total Time: 20 minutes Preparation: 10 minutes Baking Time: 10 minutes Yields: 12
1 cup Quinoa Flour
½ tsp. Baking Soda
½ tsp. Baking Powder
¼ tsp. Salt
1/3 cup Coconut Oil, melted (I microwaved it for 20 – 30 seconds)
½ cup Brown Sugar, packed (I used dark brown sugar)
In one of FB groups, whenever someone requests a recipe for apple cake, one of my virtual friends V always recommends Padma’s apple cake. I never got an opportunity to bake the cake until 10 days ago. The made 1/3rd of the recipe in my mini bundt pan and it was delicious. The cake is served with a glaze or butter sauce.
By the time I baked the cake it was already getting dark and the cake had to cool for an hour before it is flipped over to a platter. I took the picture in the pan when it was cooling. After transferring the cake to a platter, I took a quick picture with my point & shoot camera before slicing it. I was afraid my bundt pan might be small and in fact after baking, the cake raised above the rim. I could not pour all the sauce into the pan as it was already full. Nevertheless, the cake had a nice depth after removing from the pan.
Butter for greasing the pan (I used pam to spray the pan)
1 cup All-Purpose Flour
½ – 2/3 cups (I used ½ cup)
¼ + 1/8 tsp. Baking Soda
Dash of Salt, little less than 1/8 tsp.
¼ – ½ tsp. Cinnamon Powder (Check note below)
½ cup Vegetable Oil
1 – 1 ½ tbsp. Orange Juice
1 tsp. Vanilla Extract
1 medium sized Apple cored, peeled and finely chopped or 1 cup chopped Apple (I used Granny Smith)
1/3 shredded Coconut
1/3 cup chopped Almonds or preferred nuts ( I used sliced almonds and lightly crushed with my fingers)
2 ½ tbsp. Butter
¼ – 1/3 cup Sugar
2 ½ – 3 tbsp. Buttermilk (I used 2 tbsp. yogurt and ½ – 1 tbsp. milk)
1/8 + a dash of Baking Soda
Preheat the oven to 325 F (160C). Grease the pan with butter or spray with cooking spray.
Cake – In bowl mix together sugar, egg, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract until well incorporated.
Fold in chopped apples, coconut and nuts to the batter.
Pour the batter into the prepared pan and bake until tester comes out clean, about 1 hour.
Sauce: prepare the sauce just before cake is done. It takes about 5 – 10 minutes to prepare the sauce.
Melt butter in a sauce pan and stir in rest of the ingredients. Bring it to a rolling boil stirring it constantly. I actually took all the ingredients in a pan and melted on medium flame until butter melted and then increased the flame to bring it to rolling boil.
Boil it for 1 more minute and pour it on to the hot cake once the cake is removed from the oven.
Let it stand for 1 hour, then turn it to a platter or cake stand or a serving plate and let cool completely.
Cut and serve the cake cold. I refrigerated the left over cake and warmed it for 20 seconds in the microwave before serving. Or leave it on counter top for ½ hour before serving.
Cinnamon Powder - I used little over ¼ tsp. but left I could have used more. If one likes cinnamon in cakes, then one can use up to 1 tsp. of powder.
Pan - I used a 3 cup mini bundt pan but any shaped pan can be used.
Baking Time – If making full recipe, that is 3 times the recipe listed above, baking time would 1 ½ hours.
I liked the slightly burnt crust and would not have minded baking it for another 5 – 10 minutes for thick burnt crust.
The above picture is for Varada’s photography event. She asked us to pick one picture and share it with her. She also wants us to tell why this is one of the best pictures of all the pictures I posted from Nov 17th to this 17th.
If you are into food blogging and are interested in food photography, you must be well aware of Neel’s Learning Food Photography blog. He conducts online 30 days to better food photography projects, interviews food stylists and food photographers. He also did project 365 days in 2012. I learnt a lot about photography from project 365 days in 2012. Though we did not finish the project that year, I learned a lot about the camera and photography in general. Last year and this year I enrolled for 30 days to better photography and both times something or the other came up and could not give my 100% to the project. This year after completing the 30 days project, upon everyone’s request Neel gave us bonus challenges every month. Photographing cookies was one of them and these cookies were for that challenge.
Usually when I take pictures I do not plan ahead for the shoot. I place my subject in the frame and fill up the frame with props or ingredients used in the recipe. What I learned from 30 days to better food pictures is that planning ahead by creating a shortlist; listing down the main subject, props to use, how to place them and even doing a sketch shot gives a better idea to style the photo shoot. It also conveying a better story through food pictures. The story I was trying convey through this picture is, planning a photo shoot eating these yummy cookies. I hope I succeed in telling that story. Though I do not plan my photo shoots ahead of time, that is crating a shortlist and ketch shots, I do see the difference in pictures when I shoot on the fly and when have done some planning ahead. Spanakopita pictures where also planned as I took those pictures back in August when I did 30 days to better food photos project. In fact that assignment was taking pictures based on the shortlist and sketch shots.
Today’s picture was taken in my living room, next to a window in natural light coming from the left. I do not remember if it was a sunny or a cloudy day. I adjust my white balance depending on that. I used a bouncer to the right and a backdrop which also acted as a reflector/bouncer.
These cookies are from Venezuela and Sreevalli had made them for the A-Z international cooking. These cookies are so easy to prepare and taste delicious. Coconut flakes, brown sugar, flour, egg yolks and rest of the ingredients are mixed together and shaped into cookies. After baking, a chocolate chip is placed on the top. I was out of unsweetened coconut flakes that day and also the stores in my neighborhood did not carry it either. I used sweet coconut flakes but unsweetened can also be used.
This month Food of the World is in Samoa, a country in the South Pacific Ocean. I made masi samoa, Samoan coconut shortbread cookies. Coconut milk is used extensively in Samoan cuisine and the magic ingredient in these cookies is coconut milk. From what I read about these cookies, these are very popular in Samoa and we for one were not sure if we liked or disliked the cookies. Though we could not decide on the liking of the cookies, we did finish all the cookies in a day. I had kept aside a few cookies to take pictures next day but then changed my mind took the pictures in the night itself, in case I did not have any remaining to take photos in natural light.
These cookies are also my day 5 entry for this month’s bake-a-thon. In fact I chose this recipe as I can use it for both the events; bake-a-thon and food of the World.
Preheat the oven to 350 F. Line a baking sheet with parchment or baking sheet.
In a bowl mix together flour, baking powder and salt with a spoon and keep aside.
Beat together butter and sugar until soft and creamy.
Add egg and mix well until incorporated.
Add coconut milk, vanilla essence and mix well.
Add flour and mix until wet and dry ingredients are mixed and soft dough is formed. I used my hand held mixer until this step. One can use a whisk or a wooden spoon also.
The dough will be sticky and might not form a nice dough with hand held mixture. Lightly flour a board or countertop and knead the dough. It will be sticky and may need to add a little flour. Do not add too much flour. Knead for few minutes to form a soft dough.
Divide the dough into two balls, lightly sprinkle flour on the rolling surface and roll the dough into ¼” thick square or a circle.
Cut the rolled dough into 1 ½” squares and transfer to the squares to a lined baking sheet. Roll the other ball and repeat the same. Gather all the scrapes and roll it again and cut it into squares. It is easy to cut the squares with a pizza cutter than with a knife. If using a knife, dip it in flour to stop the dough from sticking to knife.
Bake in pre-heated oven for 22 – 25 minutes until golden brown. The squares when cooled should be hard and not soft. Squares will not expand in size/width when baking but will increase in height and rise when baking.
Transfer squares to a cooling rack and cool completely. Store cooled cookies in an air tight container.
This is the first time I baked peanut butter cookies. There were many recipes online and I followed a recipe from Food Network. Mr.U wasn’t really keen on tasting these cookies and I shared half the cookies with my cousin. Her husband is not very fond of peanut butter and he too did not taste it. But my cousin liked the cookies. This is my day 4 post for this month’s Bake-a-thon.
Source:Food Network Total Time: 32 – 44 minutes (44 minutes if baking in two batches) Preparation: 20 minutes Bake Time: 12 minutes per batch Yields: 34 – 36 cookies
1 cup Sugar + ¼ cup more to roll the cookies
1 stick or 113 grams Unsalted Butter at room temperature
1 cup Smooth Peanut Butter
1 tsp. Vanilla Extract
½ tsp. Baking Soda
½ tsp. Salt
1 ½ cup or 195 grams Flour
Pre-heat the oven to 375F.
Grease the baking trays and keep aside. I greased one tray and the other I lined with an aluminum foil. Both turned out good. Also, I used one large and one medium sized sheets but I recommend two large baking sheets as the cookies expand a lot when baking.
Take flour, salt and baking soda in a bowl and mix it. Keep aside until needed.
In a large bowl, cream together sugar and butter. I used my hand held mixture and used level 2 to cream sugar and butter.
Add the egg and mix until well incorporated into the sugar butter mixture.
Add peanut butter, vanilla extract and mix until smooth and creamy.
Add flour and stir until well combined. I used level 1 to stir in the flour.
Roll the dough into 1 – 1 ½” balls, lightly roll in sugar and place on a baking sheet. Place the cookies at least 1 ½ – 2” apart as the cookies will expand and will almost double in size.
Using a fork, flatten the cookies. I made a plus mark using a fork.
Bake in a preheated oven for 12 – 15 minutes or until cookies are done. My cookies were done in 12 minutes. I read the reviews for the cookies after baking these and lot of people commented that their cookies were done in 8-9 minutes.
Transfer to a cooling rack and cool completely. Store in an airtight container.
Baking times vary from oven to oven and first time you bake the cookies, check 10 minutes into baking if cookies are done. My cookies were done in 12 minutes but lot of people commented on the source recipe that their cookies were dome in 8-9 minutes.
Also, for chewer cookies bake less than 12 minutes. My cookies were crisp on the outside and chewy in the inside.
Cookies continue to bake even after removing from the oven.