Wholemeal Carrot Cake Oatmeal Cookies

4 Comments 29 Nov 2010 In: Bake, baking, Carrot, chocolate, coconut, Uncategorized

Baked these today :) Its fresh and hot, just out of the oven!

They are moist soft cookies even with wholemeal flour. I was really surprised with the texture of the cookies, i thought it might be dry and rough but it turned out to be the opposite! we loved them. It makes a good breakfast cookie and one is enough for your snacky cravings!

This is from another of my favorite site Taste Spotting

1 stick butter (½ cup), softened
¾ brown sugar i cut it down to 1/2 cup
1 egg
½ teaspoon vanilla
1 cup carrots, finely shredded
½ cup coconut
½ cup chopped walnuts
3/4 cup white chocolate chips i used semi sweet dark choco chips
1 cup flour i used wholemeal flour
1 cup oats i coarse grinded rolled oats
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt


Cream together softened butter and brown sugar. Add egg and vanilla, beat with an electric mixer until fluffy (approximately 1-2 minutes).

Combine flour, baking soda, cinnamon, and salt in separate bowl. Mix together with a wire whisk. Add to the butter, brown sugar, egg mixture. Stir until just combined.

Add oats, coconut, white chocolate chips, walnuts, carrots. When everything is well-integrated into the batter, refrigerate for approximately 30 minutes. Batter will be sticky.

While refrigerating, preheat oven to 350 degrees. Spoon out golf ball-size scoops onto a cookie sheet and bake for 12 – 15 minutes depending on temperature of oven and how cool the dough is from the fridge. They will be golden brown on top when done. If they appear moist in the middle they aren’t quite there yet! Cool completely on a wire rack before enjoying.

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This is one of my favorite cakes. The main reason it did well with wholemeal flour, the new fav choco-orange flavoring, and not the least from one of my favorite baking blog Smitten Kitchen My kids didnt give me time to make the ganache.. they wanted to cut it right away so i thought ok may be next time. It was delish even without it!

You can also find this choco-orange combo in my  Chocolate Orange marble Cake

This cake tastes better the next day!

Orange Chocolate Chunk Cake
Adapted from Barefoot Contessa Parties!

1/2 pound unsalted butter at room temperature
2 cups sugar – i reduced to 1 cup
4 extra-large eggs at room temperature
1/4 cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour plus 2 tablespoons – changed to wholemeal flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks

1/4 cup sugar
1/4 cup freshly squeezed orange juice

8 ounces semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.

3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.

4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.

5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

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Itsy Bitsy Chocolate chip Cookies

8 Comments 25 Oct 2010 In: Bake, baking, chocolate, cookies, oats, wholemeal

i made this in bite sizes but in the pic it really looks large! :) Kids have been asking for cookies for a long time. Iwasnted to make a different choc chip cookie and then i came across this.

When i saw this recipe in 101 cookbooks i made it right away with my kids. Made some minor changes. My daughter suggested she wanted to add Hersheys unsweetened cocoa powder so i added 2 tbsps of it. Rest all the same but reduced the sweetness a little bit.

5 ounces good-quality semi-sweet chocolate bar

1 cup wholemeal flour

2 tbsp cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup old-fashioned rolled oats

1/2 cup walnuts, very, very finely chopped

1/2 cup unsalted butter, at room temperature

1 cup natural cane sugar (or brown sugar)

1 tablespoon organic unsulphured molasses (blackstrap)

1 large egg

1 1/2 teaspoon vanilla extract

  • Preheat your oven to 350F degrees, racks in top and bottom third.
  • Line a couple baking sheets with parchment paper.
  • Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.
  • In a mixing bowl, whisk together the flour, cocoa powder,  baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.
  • Using a mixer (or by hand) beat the butter until fluffy.
  • Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice.
  • Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough. http://www.101cookbooks.com/archives/itsy-bitsy-chocolate-chip-cookies-recipe.html

This entry goes to Bookmarked recipes by Priya and Aipi, Champa’s Bake- off event, Yeastspotting.

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Chocolate Orange Marble Cake

9 Comments 17 Oct 2010 In: Bake, baking, cakes, chocolate

This has been in my draft for a long long time.. i think finally it is time to publish! One of my friend brought this cake for me but her version was more chocolatey. So found this recipe in one of my fav sie Allrecipes I did some minor changes and the result was awesome!

This cake is very much inspired from Lindt Orange Intense

  • 1 cup butter
  • 1 1/4 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup plain yogurt
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons grated orange zest (i used one whole orange)
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 2 tablespoons orange juice (i used juice of 1 orange)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
  3. In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl** and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

** i added the orange rind to the full batter so that the whole cake can have the orange taste.

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Best Brownies straight from Hershey’s kitchen!!

5 Comments 24 Dec 2009 In: Bake, baking

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

  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts(optional)
  • CREAMY BROWNIE FROSTING(recipe follows)
How to proceed
1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.


3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY’S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

My brownies goes to Tea Time Snack Event
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Chocolate chip cookies!!

0 Comments 16 Mar 2009 In: baking, cookies

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…

ohh forgot… i really did make some changes!!! I reduced the sugar to 1 cup and i added only about half cup of chocolate chips. Also i freezed the dough for 20 mts.
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 :)
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Chocolate cupcakes!!!

0 Comments 22 Feb 2009 In: baking, chocolate, Kids

I think there is no need to say for whom i made this!!!! To finish my large tin of cocoa powder many chocolate recipes will be coming up in this blog!!!

My daughter likes everything in chocolate flavour! Well my son is only 2 + now im wondering what his requirement will be when hes 4-5 yrs!!!
I saw these cup cakes in another blog but forgot which one and in that blog there was a link to the original recipe
I didnt do the frosting but i topped my cupcake with vanilla ice cream.  I followed the exact recipe and it was soft and fluffy! :)
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