baking soda Archives - MyEdibleCravings

Today I am posting one of the most popular snack/dessert items in the US, the Chocolate Chip Cookie. The Chocolate Chip Cookie was first invented in the United States in Massachusetts. The original recipe consisted of dough composed of butter and both white and brown sugar. Since then there had been numerous variations of this iconic snack. I had already posted White Chocolate Cashew cookie here in my blog and this is my second cookie variety 🙂

I had been wanting to bake Chocolate Chip Cookie for some time but did not really pursue it. But today at the gym, I came to know that it was international chocolate day, (see the irony here, chocolate in gym 🙂 ) and what better day to bake Chocolate Chip cookie than today? Also, happy chocolate day to all chocolate lovers!:)

Chocolate Chip cookie is so decadent but there are certain nuances in its preparation. They are, use the right amount of flour, melt the butter completely before mixing it with the flour and do not over bake.

Chocolate Chip cookie has so many variants like I had mentioned above. You can customize according to your taste, like, substituting chocolate chips with macadamia nuts or M&Ms, add peanut butter to the dough etc. So, are you ready to try this amazing and delectable Chocolate Chip Cookie in your home? Do try and post your comments.

Chocolate Chip Cookie

Recipe type: Dessert

Cuisine: American

Prep time: 15 mins

Cook time: 11 mins

Total time: 26 mins

Serves: 22

Ingredients

1 ½ cup all purpose flour
½ tsp baking soda
¼ tsp salt
8 tbsp unsalted butter (1 stick)
½ cup granulated white sugar
¼ cup packed light brown sugar
1 tsp pure vanilla extract
1 large egg (room temperature)
¾ cup chocolate chip

Instructions

Pre heat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Melt the butter in the microwave oven for 40 seconds or until it reaches liquid form and bring it to room temperature.
Sieve flour, baking soda and salt together into a small bowl and set aside.
Bring the melted butter to the large bowl and add white and brown sugar. Beat well until creamy.
Add in vanilla extract and mix well.
Add the eggs and beat until well combined.
Add the dry ingredients, using spatula mix well until crumbles form or to the dough consistency.
Finally add the chocolate chips and carefully mix them.
Allow it to cool in the refrigerator for about 5 to 10 minutes. Bunch up the dough to 22 small balls and place the rolls on the cookie sheet.
Bake for about 9 to 11 minutes until the cookies are puffy and barely golden. Do not over bake the cookies.
Allow them to cool on the cooling rack for 30 minutes. Enjoy! 🙂

Notes

Few tips that I have learnt to bake the best chocolate chip cookie are
1.Melt the butter completely and bring it to room temperature.
2. Add enough flour such that dough doesn't stick to your hand while making bunches.
3. Use bunching up approach instead of rolling them out in the palm of your hand. This will get you a defined lumpy mounds of chocolate chips which looks more appealing.
4. Don't Over bake the cookies. Doing so you might loose the moist and soft texture of the cookies.

Today, I was in the mood for something sweet, something that describes the summer season and something healthy. Yep, it has got something to do with Mango. It is the Mango bread! The recipe for Mango bread that I have given below is truly healthy and is a light fare. It has no eggs, is made of wheat flour and has very little added sugar!
I came across this Mango bread recipe online recently and it immediately picked my curiosity. I have heard about banana bread, zucchini bread, raisin bread etc but Mango bread? It was the first time I have heard about it. But trust me, the bread tastes awesome. Mango bread can be had for breakfast or served as a snack. If you are left with more mangoes than you could possibly eat, I would say Mango bread is the way to go.

Mango bread is very easy to make and as said earlier, is healthy as well. Kids would love it. Try baking this unique bread variety in your kitchen and let me know how well you liked it 🙂

Mango Bread

Recipe type: Breakfast

Cuisine: Indian

Prep time: 15 mins

Cook time: 55 mins

Total time: 1 hour 10 mins

Serves: 1 (9 x 5 x 3 inches) loaf

Ingredients

1½ cups wheat flour
1 tsp baking powder
½ tsp baking soda
8 tbsp unsalted butter (1/2 cup or 1 stick), room temperature
¾ cup sweetened condensed milk
2 large mangoes or 1 cup mango puree
3 to 4 tsp sugar or add as required
1 tsp pure vanilla extract

Instructions

Grease a loaf pan (9 x 5 x 3 inches) with butter or oil on the bottom and on all four sides and set aside.
Sieve flour, baking powder and baking soda together in a medium bowl.
Peel and cut the mangoes (measuring 1 cup tightly packed) and add it to the blender. Add sugar according to your taste and depending on mangoes' sweetness. Blend together in to a puree.
Preheat the oven to 350 degree Fahrenheit or 180 degree Celsius.
In a large oven safe mixing bowl, heat and melt the butter for 35 seconds. Allow it to cool.
Add in condensed milk to the butter and whisk together in to a smooth mixture.
Add in the mango puree and vanilla or mango essence and whisk together until well combined. – I would highly recommend using mango essence to get the complete flavor in the bread.
Add in the flour and gently fold them together using a spatula. – The important thing is not to over mix the batter. You do not want it to be smooth. Over mixing the batter will yield tough, rubbery bread. The batter might look thinner if you are using store bought mango puree.
Pour batter into prepared loaf pan. Shake the pan and even the batter on top using spatula.
Bake in oven (preferably in the middle rack) for 55 minutes, until golden brown and a toothpick inserted in the center comes out clean – I covered the pan with aluminum foil after 35 minutes when it started to turn brown on top.
Turn out the bread onto a wire rack and allow it to cool. Serve the yummy mango bread as hot or cold for a breakfast or brunch or as an evening snack. Enjoy! 

Notes

1.Recipe also suggests to use cardamom powder or cinnamon powder or mango essence in place of vanilla extract.
2.Use a fiber less mangoes.
3.Wheat flour could also be substituted with all purpose flour.