I have been thinking to bake brownies for a long long time. But really didnt get th eperfect easy recipe or sometimes i’ll be short of some ingredient.. then i was thiking why not just try Hershey’s kitchens And yes i got the perfect recipe there.

These brownies are soft and like a chocolate cake when you taste them straight from oven but are really really moist and a real brownie when they are cold. I liked them more the next day. I doubles the recipe as i was taking this to a friends house. And i really lost count how much my dear son ate out of those! This is a must try i strongly recommend!

I made only the brownie did’nt try the frosting as i was afraid it might run by the time i reach my friends place.

You’ll need

If anyone asks me what will i cook for myself the answer anytime would be cakes! or something baked. i reallly love the smell spreading in my kitchen. When i saw this first in Smitten Kitchen i wanted to make it right away. I love raspberries the sour taste mixed with the sweetness of the cake. But unfortunately all berries are very expensive in Singapore  I used frozen this time but i think next time i’ll try it with fresh. I made this cake only for me but rest of my family finished it! LOL! A real hit and i think i’ll make this more often.

Recipe from Smitten Kitchen

1 cup (130 grams) all-purpose flour

1/2 teaspoon (2 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon salt

1/2 stick (56 grams) unsalted butter, softened

2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided

1/2 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest (optional)

1 large (57 grams) egg

1/2 cup well-shaken buttermilk**

1 cup fresh raspberries (about 5 oz) (i used frozen and thawed it to room temp.)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

** Make your own buttermilk:  Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit for about 10 minutes.

My post goes to Cooking for Yourself Event

Chocolate chip cookies are my kids favorite. They can eat up to 4-5 cookies in one shot.. LOL!  I make them often but before i can take a pic of these they will be finished! My daughter doesn’t even wait for them to cool down she loves them when its warm and the choco chip are meting! (Girls!)

So today a cozy saturday morning everyone are asleep i woke up early and decided to make some of these to surprise them. I could luciky make a batch before all of them woke up and finally take a pic of it!

This recipe is again form my favorite All Recipes And here is the recipe for the Chocolate chip cookies

The changes i made are – I added only 1 cup chocolate chips instead of 2. And i did not melt the chip. I added them straight away. This is a fool proof recipe. I really enjoyed making those.

This is something my mom always used to make when we make biriyani at home. I dont make this often now a days but i got nostalgic when i made biriyani last week. I thought i’ll give a try in my electric oven (my friend Safia gave me this idea). But hers burned a lot on the top.. I think my oven is much more bigger than hers so may be thats the reason mine didnt get burned that much.

When i saw this cake for the first time in Farida’s blog i already fell in love with it!! it was something so different and unique!!! If i saw this in a bakery or somewhr else i wouldnt even imagine that i can also bake something like this!

Yesterday night i had a lot of reasons to bake muffins! I had brought this silicon muffin cups and wanted to try on it so badly! And my Dh was coming home late from work and the kids were in bed by 9 pm and i had pretty much nothing to do. Then searching for lots of recipes especially the ones with oats i came across this recipe. It was a good base but i added a lot of things to it.

After i made the yummy muffins today my daughter said SHE wants to make chocolate chip cookies!!! i said why not? any ways with all the rain the kids was very bored and they had nothing much to do a home. I tried this recipe before but that time i didn’t have any cocoa powder. This time i had it so i followed the exact recipe and it was sooooo chocolaaateeee and wonderful…

Also my kids wanted to decorate it with some Reese Peanut butter cups and i think the cookies turned out really cute not in a perfect shape but they really have a kiddy touch

My hubby is a big fan of cinnamon. So i keep on searching for baking recipes with loads and loads of cinnamon flavour. This recipe one came out perfect!