BOMBASTIC BROOKIES

Brookie 1

This is what happens when cookies get confused

I had this insane craving for some fudgy brownies AND chocolate chip cookies. Since I try to teach myself some discipline and self-control over what sweets I indulge in, I had such a hard time deciding what to make. But then it dawned on me… why can’t I have a bit of both? I initially thought of making my classic fudgy brownies (Recipe will be up soon) and topping them with a chocolate chip cookie…..But however I wasn’t in the mood for a bar/square. I wanted a decedent cookie. Something to dip into my cold milk. I started brainstorming and it came to me. What if a brownie and cookie dated? What would it’s celebrity name be? That my friends would be called a BROOKIE!!!! 😀

I knew the hardest thing when making these oh so delish brookies would be the consistency. It had to be in sync or else everything would be a mess and my dreams would be shattered and nobody wants to shatter my dreams. I started my quest and made both a brownie and cookie batter. I wish I could lie to you all and say 1/4 of it didn’t end up in my stomach. But oh well, a happy stomach = a happy baker. Once you’ve made both of the batters, you’re going to want to refrigerate them for a good 2-3 hours or overnight unless you want deformed unappealing brookies. Normally, I would use parchment paper but somebody (I won’t say who) forgot to buy some during their Costco run. So I had to make do with what we had which was good old aluminum foil 😉

Next comes the fun part! Making the brookies..or I should I say hooking the brownie and cookie up. Take a mini ice cream scoop or a tablespoon and measure out the dough into little balls. Once all of the dough has been rolled into balls, take one of each and place together to form a bigger ball.
Note: ensure you wash your hands after forming each brookie unless you want to end up with a brownkie.

Bake the amazing brookies for about 8-9 minutes, remove from the heat and cool on a baking rack 🙂 I received many compliments from my family and friends after making these brookies but of course it didn’t mean anything to me because my mind was already thinking about what would happen if the brookie had a love child….. 😉

 

BOMBASTIC BROOKIES

  • Servings: 24 Brookies
  • Difficulty: Easy
  • Print

INGREDIENTS


 Brownie Dough

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp milk
  • 3/4 cup white chocolate chips

 Chocolate Chip Dough

  • 3/4 cup butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup chocolate chips

 DIRECTIONS


  1. Start off by making the brownie dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the wet ingredients. Add the milk next until just combined. Fold in the white chocolate chips. Set aside.
  2. Next make the chocolate chip dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. Add in the flour, cornstarch, baking soda and salt. Slowly mix until combined. Fold in the chocolate chips.
  3. Wrap both of the doughs separately in parchment paper and refrigerate for 2-3 hours or overnight.
  4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  5. Measure 1 tbsp or a mini ice cream scoop of the brownie dough. Roll into a ball. Repeat this with the chocolate chip dough.
  6. Take a brownie and chocolate chip ball and press them together to form a larger ball. Repeat for each cookie. Note, the brownie dough will get onto your hands so you will need to wipe them after each cookie is rolled.
  7. Bake the cookies for 8-9 minutes and Enjoy!!

Brookie 2

Advertisements

CHRISTMAS TREE SUGAR COOKIES

The countdown to Christmas is on! I’ve been wanting to make these Christmas Tree Sugar Cookies since summer! They were super easy to make and you can ice them with any sort of candy/ chocolate that you can find 🙂 For these cookies I used my favourite sugar cookie recipe. Just make sure the dough has been chilled to avoid your shapes from spreading…I had an absolute fail a couple years ago. I was using a very detailed cookie cutter and spent sooo much time perfectly cutting out the cookies. After a couple of minutes in the oven, the perfect snowman shape turned into a big round blob.

After your cookies have cooled, ice them however you prefer and top with your candy/chocolate. My boyfriend and I were in Langley on the weekend and if we’re in Langley, I absolutely NEED to stop at Scoop and Save. They have everything you can possibly imagine! I got some white sanding sugar, tri-coloured candy pearls and some white chocolate pearls. The only downside is that once you’ve made them they’re so hard to not eat. Trust me, I’ve had 4 already 😉

Christmas Tree Sugar Cookie

SKELETON GINGERBREAD COOKIES

Gingerbread and fall just go so nicely hand in hand:) And of course when hearing the word fall…HALLOWEEN comes to mind! I thought of this cute gingerbread spin off while grocery shopping at Costco a couple of weeks ago. I’m still tweaking the gingerbread recipe but hopefully it’ll be good to go by Christmas time 😀

These cookies are so easy to make that even your kids will want to help make them! Simply prepare your favourite gingerbread recipe and use cookie cutters to cut out your shapes. For these cookies, I used my gingerbread man cookie cutter that I found on Amazon. I love the cute little grips on the Wilton cutters. They definitely come in handy when you make over 100 cookies 🙂 Throughout the years, I’ve realized that after you cut our your cookies, refrigerate them for at least 30 minutes before putting them into the oven. This ALWAYS ensures the cookie shape is still intact. I learned this the hard way when I made Christmas tree cookies and ended up with a full sheet of just one melted cookie.

The fun part begins once the cookies are done baking in the oven 🙂 Usually, I would use Royal Icing but I didn’t have the time to prepare some. Well, actually I was just plain lazy 😉 Instead I sifted up some icing sugar and added some boiling hot water. Super easy and simple! Just ensure the icing sugar is sifted and the ratio used was 1 cup icing sugar with 1 tsp of hot water.

I ran out of piping bags at home so I just used a Ziploc bag and piped the design on 🙂 I then coloured some of the icing black and made some eyes! Again so simple and easy to make!

skeletons

EARTH DAY COOKIES

With today being earth day, I decided to make these super cute cookies! They were crazy simple to make and even more delicious to devour!! I originally came across this idea on Pinterest over a year ago but just never found the time to make them. I finally sat myself down and told myself that these amazing cookies shall be made 🙂

FullSizeRender

Earth Day Cookies!

I used my sugar cookie recipe which is so simple to make and comes out perfect each and every time! I started off my preparing the dough. The dough was then divided in half to be coloured either blue or green. My dad anxiously watched as he thought I was making Cookie Monster cookies 🙂 Once the dough was coloured I refrigerated it for at least 20 minutes. I then started shaping the cookies to look like the earth. In my opinion, this part was the most fun to do! Of course I freestyled it so obviously it wasn’t perfect but my boyfriend did think that the North and South America cookie came out great! 🙂

CHEWY CHOCOLATE CHIP COOKIES

Who doesn’t love some warm cookies with cold milk??! My siblings and I used to love making the Pillsbury Chocolate Chip Cookies for breakfast on Sunday mornings. We recently actually just made them a couple of days ago. I took a bite into them and found them full of a bunch of unnecessary ingredients. I then went onto the Pillsbury website and found it quite funny how they refused to disclose the ingredients! I absolutely hate buying pre-packaged mixes or ready made dough. Why not make a fresh batch of cookies using ingredients that you can control? I also love making food at home because I can absolutely know exactly what is going into the batch. Since I’m allergic to all nuts and coconuts I’m always very cautious of cross contamination. The last thing that I want is an allergic reaction to a pre-packaged cookie dough mix!

Here are a couple of neat tricks that I do while making cookies to have them come out perfectly every time! 🙂

– Never pack your flour when measuring it! While baking, people tend to use their measuring cup as a scoop and scoop out their flour. I always spoon the flour into the measuring cup and level it off with a spatula. This will eliminate that brick hard cookie that no one can ever bite into. I then sift this to ensure there are no lumps!

– Use an ice cream scoop to form your cookie dough balls! This will ensure every cookie will have the same amount of dough and will come out the same size.

– Refrigerate your cookie dough balls before baking them! By refrigerating your cookie dough it will not only harden the butter but it will also give the flour more time to absorb the liquid in the egg. It also lets the enzymes in the flour and egg yolk break down carbs into simple sugars. By doing so the cookies will taste sweet and will caramelize faster when baking!

– Always take your cookies out right when they start turning golden brown. Trust me, I’ve learnt the hard way. Growing up, I would always keep the cookies in the oven until they started getting brown. By the time I would take them out…they’d be burnt! If you remove the cookies just when they’ve turned golden brown they will continue cooking on your hot baking sheet until you set them on a cooling rack 🙂

Here is a link to my favourite Chewy Chocolate Chip Cookie Recipe! Enjoy! 😀
FullSizeRender (23)

GRANDMA’S SHORTBREAD COOKIES

Earlier this year, I noticed drastic changes in my vision. As I have been wearing glasses since the age of 10, I just assumed it was my vision changing. I got to the point where I could not read small texts on my computer screen at work and reading books at night (which I loved to do) started giving me severe headaches. Even driving at night became very difficult after 7 pm.  I would get double visions when looking at an object, bright lights would either have halos or streaking lights and objects either near or far would look distorted. If I was meeting someone for the first time, I would be able to tell what nationality they were, what colour hair they had and what colour clothing they were wearing. But I would not be able to tell the details of them. If he had facial hair or if she had jewelry or makeup on. After getting very very impatient day after day, my boyfriend suggested we go to my optometrist for a check up.

I still remember the day I went to my optometrist. I started off by telling him how there were drastic changes in my vision and that I probably needed another eye exam. Without examining me, he started asking me numerous questions.
‘Can you read the text from magazines or books? Or do you get headaches when trying to focus on them?’
‘Yes, I get headaches when trying to focus on words or numbers.’

‘Can you drive at night?’
‘No, It’s super hard to see.’

‘Okay, when looking at lights do you see either halos or streaks?’
‘Yes!’

‘Is it harder to see when wearing your glasses over your contacts?’
‘Yes!’

He then told me from the symptoms that I had it could be something called Keratoconus. When I heard the word i sort of just shrugged it off thinking it was something like being near sighted or far sighted and another eye exam would make it better. He completed a full exam and said that I definitely had Keratoconus. He told me that Keratoconus is a disorder of the eye in which changes within the cornea cause it to thin and change to a more conical shape (football) rather than the more gradual curve (soccer ball). The other unfortunate part was that I had it in both of my eyes. Since it was the early stages, there were things I could do to prevent a corneal transplant in both of my eyes (which would be the last resort).

I went home that day in complete shock. The first thing I did was some research. I found it was genetic and ranges in about 1 to 500 people to 1 to 2,000 people. I found that certain ethnic groups such as South Asians had a higher possibility of developing keratoconus. I also found that having allergies such as hay fever, eczema, asthma and food allergies (I had all of them) increases the possibility of keratoconus.8176460928_d0bea23d47_c

The top picture shows the vision of a person who has keratoconus

A couple of weeks later, I was fitted into Synergeyes. They are a hybrid lens that have just recently come out where it is a mix of a hard and soft contact lens. They are also custom made to fit the exact shape of my cornea. It’s a never forget the moment when I tried them on. When my boyfriend was a child, he was stung by a bee directly on the tip of his nose. To this day, I had never seen the mark left by the bee sting but once I wore the lens I was finally able to see it. It literally almost brought me to tears!

The lens last between 6-12 months depending on how well you take care of them. It was then when my boyfriend suggested that I get two types of surgeries done on each eye. One would be corneal collagen cross linking and the other would be Photorefractive Keratectomy otherwise known as PRK. The cross linking will be done to avoid my cornea from progressing worse and the PRK will be done to correct my vision hopefully to 20/20.

For Christmas this year I had a ton of baking ideas to implement. Sugar cookies with royal icing, mini and full sized cupcakes with both fondant and butter cream frosting, chocolate fudge, cheesecake and of course gingerbread cookies! As my boyfriend and I just got back from Punta Cana, we’ve both been swamped with so much work to get done before the holidays begin. The cross linking and PRK surgeries in the left eye are both scheduled for December 23rd so I know that I will not be able to do much baking before or after that date 😦

This past weekend, I decided to make the most classic shortbread cookie I’ve ever known. Growing up, I always found this recipe on the back of a box of Fleischmann’s Canada Corn Starch. It was actually the very first recipe that I ever used when I started baking at 9 years old. I still remember how hard and burnt my cookies came out. Back then, I used a regular drinking glass (a different one each time I made cookies) as a measuring cup. In my mind, one of those filled to the top equaled one cup. Softened butter to me meant melted butter 😉 And of course, being 9 years old much of the dough ended up in my stomach rather than being baked. 🙂 After much trial and error, I can finally make these cookies perfectly!

GRANDMA'S SHORTBREAD COOKIES

  • Servings: 20-21 Cookies
  • Difficulty: Easy
  • Print

INGREDIENTS


– ½ cup of Corn Starch
– ½ cup of icing sugar
– 1 cup of all purpose flour
– ¾ cup of butter, room temperature

DIRECTIONS


1) Preheat the oven to 300°F.
Ensure the rack is in the middle position in the oven
2) Sift together corn starch, icing sugar and flour
3) Beat in butter until a soft dough formsFullSizeRender (18)
4) Form dough into desired cookie shapes
5) Although the original recipe does not call for this, I like to refrigerate the cookies for at least 30 minutes before cooking them. I’ve found that the cookies will not spread this way.
6) Bake for about 15-17 minutes or until the edges are golden brown.
7) Cool on a cooling rack and enjoy!

FullSizeRender (17)

PENDAS

Growing up with a nut allergy was very difficult. Peanuts, coconuts and all other types of nuts were my worst enemy. Many people did not understand the severity of this allergy. Most of the time I am able to control it with Benadryl or an EpiPen but there have been times where I have started hyperventilating and gone into anaphylactic shock..which was definitely not fun! Depending on the type of nut I eat, touch or inhale I will either start to get itchy at the area that has touched/inhaled it. That area will then go swollen and I will start getting hives and start to vomit.

Being Indian, It was extremely hard to eat outside of the house. Many many Indian foods had nuts in them. More importantly, Indian sweets had LOTS of nuts! For the longest time, the only sweets that I would eat were Gulab Jamun, Jalebi and of course homemade Pendas! That meant no Rasgulla, Kheer, Kulfi, Barfi, Ras Malai, Halwa, Shrikhand and Doodhpak. Whenever my grandma made sweets at home, she would always set a bowl aside for me without nuts. That was such a nice feeling 🙂

FullSizeRender (4) FullSizeRender (7)

 

This Penda recipe originated from her. It’s super easy to make and in my opinion the hardest thing to do is to keep stirring the pot. This recipe calls for unsalted butter, skim milk powder, sugar, whipped cream, saffron and cardamom. A couple of great facts I’ve learnt about cardamom is that it helps with digestion, is an antioxidant, gets rid of hiccups and even helps with depression!

FullSizeRenderFullSizeRender (1)

 

This recipe is super easy to make! All you do is take a big pot, melt the butter and add the skim milk powder, sugar and whipped cream. Stir until the powder has completed dissolved and add in the saffron and cardamom. Grease your hands and roll out small circles on either wax paper or parchment paper. FullSizeRender (8) FullSizeRender (9)

One of my best memories was stamping the pendas with my grandmothers sewing spool. As a kid, I would anxiously wait for her to make a batch and roll the dough into circles that I would proudly stamp. That stamp is now a signature look for all the pendas made in the Nagla household 🙂

PENDAS

  • Servings: 55-60 pieces
  • Difficulty: Easy
  • Print

INGREDIENTS:


 – ¹⁄³ cup of unsalted butter
– 3 ½ cups of skim milk powder
– 1 cup of sugar
– 1 cup of whipped cream
– 1 tbsp of cardamom
– 4-5 pieces of saffron

DIRECTIONS:


 

1) In a large pot, melt the unsalted butter over medium heat
2) Add the skim milk powder, sugar and whipped cream
3) Stir over medium heat for about 15-20 minutes. The goal here is to really keep stirring the mixture because we do not want clumps and we want the powder to dissolve completely
4) Add the saffron and cardamom
5) Remove from heat, grease hands and roll into desired size balls on either parchment paper or wax paper
6) Stamp dough (optional)
7) ENJOY!!
FullSizeRender (10)

 

 

SCRUMPTIOUS SUGAR COOKIES

These amazing and delightful cookies are sooo easy to make and are usually gone within a couple of hours in our house! My boyfriend and sister call these cookies the most soft, chewy and buttery sugar cookies ever! All of the ingredients used in this recipe are always in our household 🙂 I can usually get 18 cookies out of one batch depending on the thickness and size of the cookie..I love making my cookies thick 🙂

SCRUMPTIOUS SUGAR COOKIES

  • Servings: 18 large cookies
  • Difficulty: Easy
  • Print

INGREDIENTS:


 3 cups of flour
– ½ tsp of salt
– 1 cup of butter
– 1 cup of sugar
– 1 egg
– 2 tsp of vanilla
– 1 drop of lemon extract

DIRECTIONS:


1) Cream butter and sugar until just combined
2) Add egg, vanilla and lemon
3) Add the flour and salt until combined
4) Refrigerate mixture for about 30 minutes
5) Roll out mixture on a clean, floured surface until the desired thickness is achieved

photo 3 (1) photo 2 (1)
 

 

 

 

6) Cut out cookie shapes and stack on top of each other with wax paper in between
7) Refrigerate stacked cookies for anther 30 minutes
photo 4 (2)
8) Bake at 350°F for 10 minutes or until golden brown
9) Cool on cooling rack for decoration 😀
photo 1 (2)

 

OATMEAL BANANA CHOCOLATE CHIP COOKIES

I absolutely LOVE making cookies for my family! I find baking so relaxing, calm and peaceful. I usually buy most of the ingredients from Costco just because you will get your money’s worth 🙂 I bought a huge container of vanilla extract and a big bag of Hershey’s Milk Chocolate Chipits which will probably last me all year depending on how much baking I do 😉

My boyfriend decided to help me make some cookies on Sunday. It was fun having a helper in the kitchen and he also gave me a couple of really good pointers while baking 🙂 These cookies turn out absolutely amazing each and every time! They’re super good, chewy, moist and hearty which make them a perfect breakfast cookie..plus they’re not super sweet 🙂

OATMEAL BANANA CHOCOLATE CHIP COOKIES

  • Servings: 40 Cookies
  • Difficulty: Easy
  • Print

INGREDIENTS:IMG_5060


– ¾ cup of butter (at room temperature)
– ½ cup of sugar
– 1 cup of light brown sugar
– 1 egg
– 1 tsp of vanilla
– 1 cup of mashed bananas (2-3 bananas)
– 1 ¼ cup of sifted flour
– 2 tsp of cornstarch
– 1 tsp of baking soda
– 1 ½ tsp of cinnamon
– ¼ tsp of cloves
– pinch of salt
– 3 cups of rolled oats
– 1 cup of milk chocolate chips

DIRECTIONS:


1) Preheat the oven to 350°F. Ensure the rack is in the middle position in the oven. Line 2 baking sheets with parchment paper.
2) In a large bowl, mix the softened butter for about 2 minutes. Add the both the sugars in and mix for another 2-3 minutes
3) Add the egg and vanilla. Continue mixingIMG_5069
4) Add the mashed bananas in and mix until just combined
5) In a medium bowl, combine the flour, cornstarch, baking soda, cinnamon, cloves and salt
6) Add these dry ingredients to the wet mixture
7)  Add in the rolled oats and chocolate chips until just combined
8) Shape the cookie dough in round disks (dough can be chilled in the fridge if too soft) and place onto parchment paper. I usually place 6 cookies on each sheet.
9) Bake the cookies for approximately 8-10 minutes. Remove and chill on cooling rack.
10) Enjoy!!! 😀
photo (2)

 

CHEWY CHOCOLATE CHIP COOKIES

I was in the mood to eat some warm chewy chocolate chip cookies today so I decided to whip up an easy batch! This recipe is so easy to make that anyone can make them!! 🙂

CHEWY CHOCOLATE CHIP COOKIES

  • Servings: 15-18 Cookies
  • Difficulty: Easy
  • Print

INGREDIENTS:

photo (3)


– 1 cup and 2 tbsp of all purpose flour
– ¼ tsp of baking soda
– ½ cup of butter (room temperature)
– ¼ cup of sugar
– ½ cup of brown sugar (packed)
– ½ tsp of salt
– 1 tsp of vanilla extract
– 1 large egg
– 1 cup of chocolate chips
DIRECTIONS:


1) Preheat the oven to 350ºF. Ensure the rack is placed on the middle position in the oven
2) In a small bowl, combine the flour, baking soda and salt
3) In a large mixing bowl, combine the softened butter and sugars until light and fluffy
4) Add in the vanilla and egg and mix until combined
5) Add in the flour mixture and chocolate chips and mix until combined
6)  Spoon out tbsp sizes of the dough on a baking sheet lined with parchment paper
7) Bake cookies for 8-10 minutes or until golden brown
8) Enjoy!!