Stovetop Chocolate Chip Cookies (With a Few Indian Twists)

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While I’m here in Mumbai, I really miss baking. And I really miss super dark chocolate. When I came across some ideas for making cookies on the stovetop, it was too hard to resist. So what if I lack some “essential” factors like a mixer, oven, vanilla extract (substituted with vanilla essence here — it smells different but serves the same purpose!), and real, > 60% cocoa chocolate chips? Make do with what you have. A good life mantra for more than just cookies, I think.

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And so, cookies on a pan it is!

The below recipe is assuming you’re cooking in 91 degree weather (real feel 109 degrees F), sweating bullets, and you plus your cookies are melting. If this is NOT the case, you can omit all the crazy “GOTTA MAKE SURE MY COOKIES STAY NOT-MELTED” steps involving air conditioning and whatnot.

Stovetop Chocolate Chip Cookies (with a few Indian Twists)

Adapted from Baketitude

1/4 cup coconut oil, melted (which is easy in this insane summer heat)
1/4 cup cocoa
1/2 teaspoon vanilla essence

1/4 cup grated jaggery
1/4 cup granulated sugar
2 tablespoons butter
2 tablespoons ghee
1 egg (or 2-4 tablespoons dahi [yogurt])
1 teaspoon vanilla essence
3/4 cup + 2 tablespoons atta (whole wheat flour)
Optional: handful of rolled/quick/old fashioned oats if batter is too wet
1/4 tsp baking powder
1/4 tsp salt, or less if your butter is salted

Combine the melted coconut oil and 1/2 teaspoon vanilla essence. Whisk in the cocoa powder. Pour into a flat container. Put in the freezer. It should harden pretty quickly. This is the beginning stage of chocolate chunks!

In the meantime, cream the jaggery, sugar, butter, and ghee. I’m not too sure about this ghee addition, it doesn’t cream very well. But it was in the original recipe and definitely adds another depth of flavor.

Add the egg and cream some more. Add the teaspoon of vanilla essence.

Now add the flour, salt, and baking powder. If the dough seems too wet add some oats.

Stow away in the fridge. Take out your chocolate chunks and with a knife, start slicing in chunks. They should crack into irregular shapes pretty easily. Get them down to a small-but-still-delicious size and then immediately stick back in the freezer. Coconut oil can melt in the blink of an eye so work quickly!

Go somewhere where there is A/C, turn it on, and let the room get cool. Bring in your dough and chocolate chunks. In front of the A/C, pour in the chocolate and combine thoroughly with the cookie dough. Quickly quickly put it in the freezer to chill.

On a nonstick skillet or dosa pan, spoon small balls, slightly flattened, of dough, about 3-5 at a time. Cover with as air-tight of a lid as you can find.

Cook over very low heat for 5-7 minutes. They might not look done on top but like most chocolate chip cookies, they taste better at this stage.

With a spatula, remove from heat and let cool.

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Ta da! Chocolate chip cookies!

The first time, I think my heat was too high and I also flipped the cookies – do not do this. It actually dried out the cookie. Ever have a dried out cookie (versus overbaked)? It’s edible but not ideal. Also, the coconut oil chocolate chunks will ooze out so it’s hard to tell if the bottoms are burnt or if they’re just covered in chocolate. Which, in my opinion, is not necessarily a bad thing…

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The second batch?

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Utter deliciousness.

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Absolutely the Best Chocolate Cake Ever

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Basically after everything I bake, I say to myself, okay, no more baking, Sam, because really, it’s just not doing anyone any favors. So many (not everyone [hey if you live close to me please come by and get a piece of cake if you so desire], but lots) of my favorite people kind of live far away, and if I’m not baking cookies, well, it’s hard to mail anything else. Which means that I’m basically eating what I make. And my family, who are happy to eat it, but I know it’s not really *healthy* to be constantly making desserts to eat. Subsequently, I force myself to look only at the cooking/savory sections of cookbooks and not think about potential concoctions of flour, cocoa, sugar, and fat du jour.

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Hah. So I think all these things. And then I find myself feeling a little cabin-fevery, freezing, bored, unfocused.

Then, what happens?!?!!? I’m preheating an oven to 350˚F and greasing some pans and mixing wet separately from the dry and mashing avocado…

Wait. What?

Oh yeah. And I turned it into *THE BEST FREAKING CHOCOLATE CAKE + FROSTING EVER.* Also, it’s whole wheat and vegan, but… you SERIOUSLY would N.E.V.E.R. KNOW!      It’s just …

Absolutely the Best Chocolate Cake Ever

Adapted from Avocado Central

Cake:

6 oz high quality dark chocolate (i used a mixture of Baker’s bittersweet chocolate bars, and leftover dark chocolate bars. I’m a dark chocolate fiend. There’s plennnty of sugar to round it all out, don’t worry).

1/4 cup cocoa powder

3 tablespoons water

1 large Hass avocado

2 cups water

1/4 cup vegetable oil

2 teaspoons almond extract

1 teaspoon instant espresso powder

2 tablespoons white vinegar

1 cup granulated sugar-in-the-raw (or whateva sugar)

1 cup packed brown sugar

2 1/2 cups (or 300 g) whole wheat pastry flour (or all purpose)

1/2 cup ground flax seed (original calls for almond meal, but I was too lazy to make some)

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

Frosting:

Here’s what *I* did, based on what I had on hand. Refer to original recipe for…well, the original recipe.

1.5 Hass avocados

2/3 cup powdered sugar

4 Medjool dates

1 banana

2 small packets of honey (either ‘borrowed’ from Panera, or 2 teaspoons form the jar you bought in honesty)

Several grinds of sea salt or a pinch or two of salt

Lots of cocoa (1/4-1/2 cup, or until it’s chocolatey enough. Original recipe does *not* add enough, for sure.)

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 teaspoon instant espresso powder

Strawberries and whipped cream for serving

Directions for cake:

Preheat oven to 350F.

Grease two 9 inch cakepans and dust with cocoa. Seriously. This will give it an amazing crunchy ‘crust’ (wrong word for cake but that’s what it is).

In a glass bowl, combine the chocolate, 4 tbs cocoa powder, and 3 tbs water and set over a pan of simmering water to melt. Stir and melt chocolate until combined and melted.

In a large, high-lidded bowl, add the avocado, 2 cups water, oil, 1 teaspoon espresso powder, the melted chocolate, almond extract, white vinegar, and the sugars. Tip: use an immersion blender to blend it all up, or food processor, or a whisk + strong arm muscles. Get that alllll good and blended.

In a separate, large bowl, mix flour, flaxseed, cinnamon, baking soda, baking powder, salt.

Add wet to dry and mix until just combined; don’t overmix even if there end up being little blobs of unmixed flour here and there. It won’t affect the taste or anything.

Pour evenly into the cake pans (this is where having a kitchen scale reallllly comes in handy) and bake for 45 minutes.

When a knife inserted into the center comes out clean, take out and allow to cool. 10 minutes in the pan, then turn out onto a cake stand + plate (one for each layer) and let cool as long as humanly possible. AKA, like, barely an hour, in my case. In the mean time, do those dishes and whip up some frosting:

Frosting: 

In a food processor, add avocado, dates, and banana and mix for a while until as broken down as possible. Then add the rest of the ingredients and adjust to taste.

Put half the frosting on the middle layer, then put the second cake layer on top and frost the top of this. You really don’t need to frost the entire cake; the cake is supremely moist and delicious and you really won’t miss anything. Plus it lets the “crust” stay nice and crispy and delicious.

Decorate with strawberries (I removed the stem, then I cut each in half lengthwise, then again, to make hearts!). Serve with some whipped cream if desired and more strawberries!!

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It was actually kind of funny, in a “what a funny coincidence” kind of way. Today, my parents took my brother back to school. I was working on some grad school stuff and then decided to take a study [baking] break as I am wont to do. I made the cake (with only a few minor mishaps, including a little bit of a sea salt explosion and quick thinking of what I could replace almond meal with). I was thinking, how nice would it be to have some strawberries alongside? (chocolate covered strawberries are probably tied for favorite dessert in the world, the other being chocolate lava cake, and the other being strawberry short cake, and other being mint chocolate chip ice cream…) I decided I’d forgo them since we didn’t have any. I had just finished frosting the cake when parents walked through the door, my mom holding a Costco-sized container of strawberries!

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Such perfect timing.

Since I’ll be in India for my birthday this year, my mom had been secretly planning to give me some early birthday presents tonight. I had no idea but decided to bake a cake anyway… funny how things work out!

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Anyway.

This cake was like, I can’t even describe it, the freaking BOMB. Moist. Delectable. Crunchy, crispy edges, super moist. The frosting was the perfect consistency, and you can’t really taste the espresso but I think it definitely brought out the cocoa-y ness of the chocolate like it is supposed to do. Definitely recommend the strawberries as an accompaniment. You canNOT taste the avocado at all! It’s so, so, so, so, so, so good. I literally outdid myself. I really can’t believe how delicious it came out. Seriously, you’ll never need another cake recipe again. Drooling. Dying. Loving this.

Now I’m watching “Failure to Launch” for like the 27th time (it never gets old for me, one of those movies) and mellowing out the sugar/chocolate rush. Hey, I ran and walked in this bitter icy cold this morning. Chocolate cake is totally my dinner. I’ll go back to writing my lit review tomorrow. 🙂

Other chocolate cake recipes:
Beet Chocolate Cake (with peanut butter saucy frosting)

German Chocolate Cake (Vegan)

Chocolate Pudding Cake

Banana Kheer

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I’ve come full circle to why I started cooking in the first place, which was mainly to use up the bazillion bananas bestowed on us by my grandma who didn’t seem to accurately anticipate just how many bananas a family of four could eat in a week.

I have made so many banana breads in my life, I almost don’t even want to look at one anymore. Almost.

But, I’ve found a new, easy, delicious use for using up ripe bananas.

Enter: Kheer, a sort of pudding-like dessert flavored with jaggery/sugar, dry fruits (aka raisins, etc), nuts (usually kaju, or cashews but also badam(almonds) and pista(pistachios), and a yummy mix of spices. Yet another indian dessert that is malleable to many different versions (like halwa). Usually it’s made with rice; I replaced the rice with banana!

Banana Kheer

Adapted from what I watched my postdoc do:

3 large, overripe bananas, peeled and mashed/chopped

0.5 – 1 L milk (i’ve had success with both)

1-1.5 cubes jaggery (how sweet do you like it?)

1 tablespoon ghee (butter could work)

a handful of cashews, raisins

2 whole cardamom pods

Milk masala mix, which includes cardamom powder, mace, saffron, and nutmeg

Heat the ghee in a pan and toast the cashews/raisins, stirring quickly, until golden brown. Set aside.

Bring milk to a boil (watch that pot!!) and then add bananas; cook and continuously stir until the milk reduces a bit.

Add the jaggery and let it melt. Taste-test.

Continue to stir for a while until the milk reduces a lot and the mixture becomes super thick.

Add the spices (watch out, the milk may curdle. It’ll still taste good).

Finally, stir in the cashews and raisins, with the ghee.

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Enjoy banana kheer for breakfast, dessert, snack, lunch, dinner… if you’re like me and don’t mind having dessert for dinner sometimes.

Update:

Chocolate banana kheer!

Because… how could this not happen?

And it’s so easy!

Basically, towards the end of cooking, add 2-3 heaping tablespoons of cocoa powder.

Use a fork to stir it in so you don’t get cocoa powder everywhere. This also smooths banana clumps.

Let it continue to cook until desired thickness.

Bam. Chocolate kheer.

I didn’t have any, but I’d totally top this with whipped cream.

Now where’s the peanut butter? Because I’m getting more ideas…

Coconut Macaroons

In the mood for an easy, vegan, soft, chewy, coconutty cookie that is… well… adorable?

Stop here.

Coconut Macaroons

Adapted from Chocolate Covered Katie; made 13

1 cup finely shredded unsweetened coconut
1 tablespoon whole wheat pastry flour
1/2 cup + 2 tablespoons coconut milk
3 tablespoons agave syrup
1 packet truvia (or +1 tablespoon agave)
1/4 teaspoon vanilla extract
pinch of salt

Preheat oven to 360°.

Combine all in glass bowl and then microwave 3 minutes on high. For pretty, spherical-ish cookies, use a melon baller, ice cream scoop or cookie scoop to deposit on parchment-papered pan.

Cook 14-16 minutes or until very lightly browned. Cookies will be very soft.

For chocolate, drizzle melted chocolate, dip, or make chocolate and pipe on with a plastic bag.

1 tablespoon coconut oil, melted
1 teaspoon agave
splash vanilla
2 tablespoons+ cocoa powder

Mix until combined, add more cocoa if not thick enough to pipe. Put in small ziplock, trim off corner, and design away.

Mmm.

I can’t believe I hated coconut for so long! These were so delicious. And much better texture than traditional egg/condensed milk/sugar-laden macaroons I’ve tried in the past.

Peanut Butter Chocolate Chip Cookies

If super-soft, rich-tasting, oozing with chocolate peanut butter cookies are your thing, look no further.

If all of the above is necessary, plus the healthy factor, well, you’ve just hit the jackpot.

If you are craving chocolate, in cookie form, but don’t want to make enough to feed five bake sales, this recipe is perfect.

And if you like ice cream with warm chocolate chip cookies… wait, why did I even write “if” in that sentence? There’s no question!

Above, the cookies with vanilla banana soft serve. Perfect pairing!

Peanut Butter Chocolate Chip Cookies

Adapted from Texanerin (for more round, exact looking cookies, follow her recipe! Below is more like drop-cookie style)

1 1/4 cups canned chickpeas, rinsed
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter, if unsalted also + 1 pinch of salt
1/4 cup honey
1 teaspoon baking powder
1/2 cup-ish chocolate chips/chunks, homemade or Nestle

Preheat oven to 350.

In a food processor, combine everything but chocolate chips. Get it super smooth.

Remove to a separate bowl and stir in chocolate chips.

Dollop about 2 tablespoons worth onto a parchment-papered cookie sheet.

Bake 12 minutes or until desired doneness. Makes about 12 cookies.

So if you’ve actually read this far, you will have noticed that chickpeas are the secret weapon here, much like in these blondies and this chocolate chunk cookie cake. Chickpeas are mild in flavor but lend a rich-feeling texture when pureed–and match well with whatever sweetener they are imbued with and are especially delicious with chocolate. The batter was wetter than I wanted it to be, but I should probably have dried off the chickpeas like the original recipe told me to… and I just totally didn’t even see that step.

These are super dense in the middle, soft and good warm or cold. The whole tray was gone in less than 24 hours. Plus, with minimal sweetener, chickpeas, peanut butter and heart-healthy cocoa, I wouldn’t mind calling these more of a snack than a dessert! But of course, they’re delicious either way.