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Golden Matcha shortbread cookies + Happy Valentine’s.

Preparing time: 20 minutes

Cooking time: 20 minutes

Serves: 10-15 people

Ingredients:
300 g all purpose flour
95 g castor sugar
1/4 tsp salt
225 g chopped unsalted butter
1 tsp Sprig Vanilla extract
6-7 scoops of Sprig Golden Matcha
2-3 tbsp cold milk

For filling: Raspberry Jam

  • Method:

  • In a food processor add all the ingredients and pulse till the mixture clumps up together.

  • Once the clumps start forming, add milk little by little and pulse, try to press the crumbs between your thumb and index finger, if it sticks and stays in shape, dump the mixture into a bowl and form it into a dough ball (Try not to over work the mixture), wrap the dough in plastic wrap and chill it for 15-20 minutes.

  • Preheat your oven to 175 C and line a cookie sheet with parchment paper.
    On a well floured surface roll out the chilled dough using a rolling pin to about 1/4 inch thickness, using a cookie cutter of your desired size, cut out as many cookies as you can and place them on the cookie sheet. I used a 5 inch round cookie cutter and a heart cookie cutter which was smaller. To make the heart cut outs just cut the heart shape using the heart cookie cutter from half of your round cookies.

  • You need not bake all the cookies straight away, you can chill the dough or freeze the dough to bake it off later.
    When baking, bake the cookies at 175 C for about 15 minutes or till they start to turn slightly golden brown on the sides. Remove the cookies and let them rest on the cookie sheet till they cool down completely, do not try to move them because they will break.

  • Once the cookies are completely cooled, fill your favourite filling and Enjoy!

Sprig’s line of different teas are to die for. I would highly recommend you try this recipe, go on to their website and place your order today.

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Peanut Butter love shake!

Peanut Butter and Chocolate, a match made in heaven, right? I KNOW! This recipe is easy peasy and perhaps one of the best! It makes for two! One for you, one for your Valentine orrrr… make two for yourself! And if I didn’t mention how easy it is to make this then Sprig’s Jar of Joy works like magic! You can pretty much eat it out of the Jar and it’d work perfectly but then, well, we can’t make a milkshake, right?

Peanut Butter Love Shake:

Prep time and Making time: 10 minutes

Serves: 2

Here’s what you’ll need:

650 ml milk

4 large scoops of Vanilla ice-cream

100 g Sprig’s Jar of Joy

25 g sugar (or more if you want it sweeter)

Garnish: Whipped cream, sprinkles, chocolate sauce, candy, Oreo and basically anything you like!

Method:

  1. Add all the ingredients in a blender and blend for 30 seconds.

  2. Serve chilled, top with whipped cream and all your favourite garnishes.

Yes! It’s THAT easy! I hope you guys love this one! Go on to Sprig’s website and get this Jar of Joy, have a lovely Valentine’s! Check out Sprig’s Facebook page for latest updates on new products and all the good stuff!

**This is a sponsored post but as always, all opinions are my own**

Mocha Bliss Blondies

I have a confession to make… I think I love Blondies more than Brownies. I know I know I know, judge me. But, I am sure once you make these blondies, you will definitely reconsider. As you may already know, Sprig is one of my top favourite brands when it comes to quality gourmet ingredients especially for baking and I have used their products even before I started my blog. So, when a brand I love so much approaches me with their newly launched spreads, it is incredibly hard to resist. These blondies are a coffee lover’s delight and believe me when I say this, The Jar of Bliss i.e. the magical blend of cacao and coffee is absolutely divine and you have to try it to experience it.

There’s brown butter, cream cheese, coffee and all the goodness in these mocha bliss blondies. Super easy to make and super delicious.

Ingredients:

195 g brown or burnt butter (room temperature)

175 g Sprig Demerara Sugar infused with Real Madagascar Vanilla

40 g castor sugar

2 medium-large eggs

1 tbsp instant coffee/espresso dissolved in 3 tbsp warm milk

220 g all-purpose flour

A generous pinch of salt

1 tsp baking powder

¼ tsp baking soda

1 ½ tsp Sprig Bourbon Vanilla Extract

Mocha Swirl: 75 g Cream cheese

110 g Sprig Jar of Bliss

3 tbsp brown sugar

Method:

  1. Preheat your oven to 175 C. Butter and line a 10×10 inch square pan.
  2. Sift all the dry ingredients, flour, salt, baking powder and baking soda in a medium-sized bowl.
  3. In a separate large bowl, add the brown butter which is liquid but cooled to room temperature (to learn how to make brown butter refer to this recipe). Add both sugars and Vanilla and mix well. Add eggs one by one and whisk well.
  4. Now add the coffee dissolved in warm milk (shouldn’t be hot) and mix it in.
  5. Now add the dry ingredients and fold it in with a spatula till the ingredients are blended, do not over mix. Keep this aside.
  6. In another bowl, take your room temperature cream cheese and the Jar of Bliss spread with the sugar and mix it well.
  7. Add the blondie batter into the lined baking pan, now using a tablespoon, dollop this cream cheese mixture on this blondie batter spoonful by spoonful leaving some space between the dollops and using a butter knife, swirl through these dollops to create a design that pleases your eye.
  8. Bake this for about 25-30 minutes, keep checking after 25.
  9. Let the blondies cool in the pan, cut and serve!

These Blondies are pure bliss and I highly recommend you give these a go. Head over to Sprig’s website and get your ingredients, surprise your Valentine with this blissful treat!

If you like my photography please follow me on Pinterest, Instagram and Facebook. I post every day on my Instagram so you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

Chocolate-Orange puff pastry wreath

I have always wondered if anybody reads this section of a blog post. No really, because when I was younger and not into blogging, I would just open up a blog post to 1. See the photographs or 2. Refer to the recipe. But it has all changed now, since I got into blogging, I do read what the author writes in this section because it’s so wonderful to know about their experiences, ideas and of course their tried and tested tips. If you are reading this right now, all I want to share about my life right now is that I am going through a rough patch, things are very confusing but baking keeps me going. I do have an aim of building this blog and making it better with every post and I try to work towards it as and when I can while managing college work and personal life. I’m glad to have a space where I can pen down my thoughts and know that the people who read it, genuinely care. So thank you.

Coming to this puff pastry wreath, this is actually pretty easy to make if you can buy pre-made puff pastry where you live. If you cannot, don’t worry, I’ve got you covered. You can make the puff pastry dough in bulk and freeze it for later. I suggest if you want to make this recipe on a Sunday, you should make the puff pastry the day before and keep it in the fridge so that you are good to go. Adding the orange to it just makes this recipe a keeper, it is soooo gooood. However, if you’re not a fan of the combination, you can leave it out. But I will highly suggest you try it once.

Recipe:

For the puff pastry-

275g plain flour

250g unsalted butter

1 tsp orange zest

A pinch of salt

120 ml water (less or more depending on consistency)

For the filling:

150g 72% dark chocolate

3 tbsp unsalted butter

+ 2 tsbp brown sugar for sprinkling before baking + 1egg yolk mixed with some milk for egg wash.

Zest of one orange for garnishing.

Method:

PUFF PASTRY-

  1. In a large bowl, add the flour, salt and orange zest. Mix well.
  2. Add the water a half cup at a time and mix with your hand or a wooden spoon till the dough comes together. The dough should be soft but not tacky. Cover the bowl and keep it aside.
  3. As your dough rests, take your soft butter and put some parchment paper in an 8×8 inch square cake pan. Put the butter inside the pan and using a rubber spatula, spread the butter in an even layer. Put another layer of parchment paper on top of the butter and press it down with your hand to even it out. Put this in the refrigerator for 20 mins.
  4. Once the butter is cold but pliable, take your dough and on a clean and floured surface roll out the dough into a 15 inch by 8.5 inch rectangle. Take the cold butter and place it in the centre of this rectangle, now fold the upper half downwards and the lower half upwards, pinch the seam. Now turn the dough 90° so that the seam becomes vertical.
  5. Using a rolling pin, roll the dough vertically only and roll it to a length of 15 inches, keeping the width as is. Be gentle with the dough. Make sure the butter isn’t too hard.
  6. Once you roll out the dough, fold the dough again as before, upper third downwards and lower third upwards, pinch the seam and turn the dough 90° to make the seam vertical. Repeat the rolling procedure and do it one more time. You should do this process for a total of three times.
  7. It helps if your kitchen is cold, in case it is too hot, chill your dough between each folding process.
  8. Once you finish folding three times, cover the dough in plastic wrap and refrigerate till you need it.

The day you make the wreath:

  1. In a microwave safe bowl, add the Chocolate and the butter and microwave it till it is melted, at 30 or 20 second intervals. Let the mixture come to room temperature.
  2. Meanwhile remove your dough from the fridge and let it thaw a little.
  3. Preheat your oven to 200°C and line a large baking sheet with parchment paper.
  4. On clean surface add some flour and roll out the puff pastry dough, keeping the seam vertical. Into a 20 × 9 inch rectangle.
  5. Leaving a gap of 1 inch, spread the room temperature Chocolate filling in a thin layer. And roll the dough into a long log.
  6. Make a long vertical cut through the middle of the dough, keeping about 3 inches at the top uncut. Twist the dough in a criss cross braid, transfer this to the baking sheet. Now, close the edges by pinching it with your fingers. Refrigerate this for 10 minutes.
  7. Before baking, brush with eggwash and sprinkle the sugar.
  8. Bake at 200°C for 20-25 minutes or until golden brown.
  9. As soon as you take the wreath out of the oven, grate fresh orange zest on top.
  10. Let it cool, serve warm or cold. Best consumed the day it’s made.

I hope you guys give this a go, it may look complicated but it’s not. I’m sure you will love devouring this masterpiece both with your eyes and your tummy.

Also, do follow me on Instagram, Pinterest and Facebook for latest updates and more foodporn.

Until next time,

Bakesalotlady ❤️

Rainbow Cake!

You’ll fall in love with this cake, it’s love at first sight!

Transform your simple vanilla sponge cake into this stunning rainbow cake!

Here’s how,

Ingredients:

500 g all purpose flour

500 g softened unsalted butter

450 g castor sugar

8 eggs

1 1/2 tbsp good quality vanilla extract

A good pinch of salt

5 tsp baking powder

80 ml milk

Good quality food colouring (Purple, Blue, Green, Yellow, Orange, Red)

Method:

  1. Grease and line six 7-inch cake pans, make sure you have 6 medium bowls ready to go for dividing and mixing the batter. Preheat your oven to 170° C.
  2. In a large bowl add your butter and sugar and whisk together until light and fluffy. Either use a hand mixer or a standing mixer.
  3. Crack your eggs in a different bowl and add them two at a time mixing really well between additions. Once you add all the eggs, add the vanilla and mix.
  4. Sift in half of your flour salt and baking powder, using a spatula fold the ingredients and halfway through the folding, add the milk, then mix slightly and add the remaining dry ingredients. Do not over mix, only mix till you do not see any dry ingredients.
  5. Now, if you have a weighing scale then measure the entire amount of batter in a large bowl and divide it by 6 and portion the batter evenly into the six bowls. If you do not have a scale, try and divide the batter between the bowls using an ice cream scoop or just eyeball it.
  6. Add the individual colours to the bowls, I used Ameri-colour brand. And very gently mix the batter till the colour is incorporated, be very gentle.
  7. Once all the colours are mixed, pour the batter into the prepared cake tins and bake them for 20-25 minutes, check after 20.
  8. Let the cakes cool down completely before taking them out of the pan. Then level them using a sharp long knife, if the circumference of the cake is an odd burnt colour, just slightly brush that edge of the cake and the small burnt crumbs would fall down, do this very gently.
  9. Once all your layers are prepped, you can fill and frost the cake with your favourite frosting. I used dark chocolate ganache.
  10. This cake lasts in the fridge for up to two days.

If you like my photography please follow me onPinterest, Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady❤

Vegan Soft and Chewy Gingerbread!

Christmas time is my favourite time of the year! So much yummy food and so much love, it just warms my heart. I have been sort of obsessed with vegan baking because of Lauren Toyota and her incredible recipes. Although we cannot find key ingredients like vegan butter and almond milk here where I live, I keep experimenting with ingredients that are available here. Hence this glorious cookie! Pretty basic and downright delicious!!

Ingredients:

140 g all-purpose flour

1/2 tsp baking soda

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp freshly grated nutmeg

A pinch of salt

80 g dark brown sugar

40 ml coconut oil or vegan butter

40 ml molasses

2 tbsp non dairy milk (+more if needed)

1/2 tsp vanilla extract

Enough all-purpose flour (for rolling the dough)

Method:

  1. Sift all the dry ingredients in one bowl and mix all the wet ingredients in another.
  2. Slowly add the wet to dry and mix with a wooden spoon or your hand till you can form a dough. Don’t knead too much.
  3. Cover the dough with cling wrap and refrigerate for about 30 minutes or until firm enough to roll out.
  4. Preheat your oven to 170°C and line a baking sheet with parchment paper.
  5. Flour a clean surface and roll out your dough to about 1/4 inch thickness. Cut into desired shapes and arrange them on the cookie sheet. It helps if you work fast.
  6. Bake the cookies for about 8-15 minutes. The baking time varies according to the size of your cookies. A good indication that the cookies are done will be the edges will be firm to touch. Test one or two cookies in the beginning to set your baking time.
  7. You can roll the dough sraps to make more cookies. You can also refrigerate the dough for a few days of freeze it for longer and bake the cookies as and when you need.
  8. The cookies are perfect as they are, I used some icing to make them look festive.

I hope you give these a try! Hope you guys are doing well😊

If you like my photography please follow me on Pinterest, Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

Until next time!

Love,

Bakesalotlady❤

Coffee walnut and caramel cake!

Every year, during Christmas time, we have our family tradition of baking our very special Christmas cake which is a family secret recipe. It is one of my favourite cakes and a keeper. But I was hoping to share a Christmas recipe with you guys, so I decided to make a different Christmas cake and now I think both this and our traditional cake will be a cult favourite in our home. I hope you guys love it as much as we do. This cake is just a fruit of my imagination and some little baking experience that I hold.

The things you’ll need:

175g soft unsalted butter
1 tsp pure vanilla extract
3 eggs
135g brown sugar
230 g all purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
2 tsp cocoa powder
A pinch of salt
60 ml caramel (burnt sugar + water)
3 tbsp strong coffee + more milk if your batter is dry
100 g chopped walnuts

Method:

  1. Preheat your oven to 175°C and prepare three 6 inch round cake pans by buttering and lining them with parchment paper.
  2. In a large bowl, add the butter and sugar and mix very well. (You can do it by hand or with a mixer) Add the eggs one at a time and then add the vanilla and coffee. Mix well.
  3. In a separate bowl, sift all your dry ingredients. Add half of the dry ingredients to the butter mixture, mix gently, then add the room temperature caramel and mix it well. Add the rest of the dry ingredients and walnuts and mix gently till you no longer see the dry ingredients.
  4. Transfer into the prepared pans and bake at 175 for around 30 minutes. Kindly check after 25. Once a toothpick inserted into the centre comes out clean, the cake is done.
  5. Let the cakes cool in the pan for a good 20 minutes, then unmould them and let them cool completely.
  6. You can sandwich and cover the cake with your favourite frostings. I added salted caramel sauce in between the layers and then covered the cake with a thin layer of Chocolate buttercream. Then topped it with my favourite cream cheese frosting. Once you frost the cake, leave it in the fridge for around 20 minutes before cutting and serving.
  7. Keeps well for 2 days when refrigerated.

Wishing you a blessed holiday season. I hope you are doing well.

follow me on Instagram, Pinterest andFacebook to join our amazing food journey!

Love,

Bakesalotlady ❤️

Soft and chewy oatmeal cookies (with cranberries, cherries and white chocolate chips)

I have never come across a person who doesn’t like a good old oatmeal raisin cookie (YET.) I absolutely love them, they’re just so chewy and soft and heartwarming, I cannot stop eating them once I take a bite. This one has a beautiful combination of sweet white chocolate chips and tart cranberries and cherries; a hint of spice etc. In short, it’s perfect for the holiday season as an edible gift or to serve your guests or basically any time of the year. So, Let’s get baking!

Ingredients:

113 g soft unsalted butter

A pinch of salt

100 g dark brown sugar

1 tsp vanilla extract

1 large egg

95 g plain flour

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/8 tsp ground cloves

120 g rolled OR quick cooking oats

1/4 cup dried cranberries

1/4 cup dried sour cherries

1/4 cup white chocolate chips

1 tsp orange zest

Method:

  1. Preheat your oven to 175°C and line your baking sheet with parchment paper.
  2. In a large bowl, add the butter and sugar and mix well using a whisk or a spatula. Then add the egg, orange zest and vanilla and mix well.
  3. Sift your flour, baking powder, baking soda, salt and spices. Gently fold it in. Halfway through, add the oats and the add-ins and mix until you don’t see any dry flour. At this point, you can refrigerate the dough and bake it off the next day or even freeze it for longer.
  4. To bake the cookies, drop equal amounts of cookie dough on to the tray leaving enough space between the cookies. Slightly press the tops to flatten them a little and bake the cookies for 14-17 minutes depending on how soft or crispy you want your cookies to be.
  5. Once baked, let the cookies cool in the pan for around 5 minutes and then transfer them to a cooling rack. Makes around 10-15 cookies depending on the size.
  6. ENJOY!

Wishing you all a blessed Holiday season!If you like my photography please follow me on Pinterest, Instagram and Facebook. I post every day on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and feed your lovely self’s and family. Until next time!

Love,

Bakesalotlady❤

Hazelnut-choco chip Blondies!

I always thought that I am a Brownie person. Yes, believe me, I did. How wrong was I?! I cannot put into words how shocked I was when I tried a blondie. Seriously. After that, it was the age of experimenting and going wild with flavours! And this one is my most favourite batch yet.

I adore this recipe and I feel like you’re gonna love it too. Let’s make Blondies!!

Ingredients:

180 g brown butter (I used salted butter, if you make brown butter using unsalted butter add a pinch of salt to it)

200g dark brown sugar

30 ml molasses

1/2 tsp instant coffee powder

3 tbsp milk

210 g all purpose flour

1 tsp baking powder

A little more than 1/4tsp baking soda

50 g dark chocolate chips (chocolate chips of choice)

50 g hazelnuts chopped

2 large eggs

1 tsp vanilla

Method:

  1. Preheat your oven to 170°C, butter and line a 10×10 inch square baking pan.
  2. Browning the butter: In a medium-large sized saucepan, add the butter, place it on the stove on medium heat and let the butter melt, once it starts to bubble and boil, stir frequently to prevent scorching and keep doing this till you see the butter change colour to look almost like Caramel. It takes about 5 minutes. As soon as you see the butter has browned, take it off the heat and add your brown sugar and stir with a whisk.
  3. Once the sugar is incorporated, add the molasses and stir. Keep aside until the mixture is cool enough (don’t rush, wait for the liquid to cool). Add the eggs whisking after each addition and then add the vanilla. Whisk.
  4. Sift the flour, baking powder and baking soda, coffee powder mix it, halfway through mixing, add the milk, chocolate chips and hazelnuts. Mix until just combined, do not over mix.
  5. Pour into the greased and lined pan and bake for around 25-28 mins, keep checking after 24 minutes. Once a toothpick inserted in the centre comes out clean, take it out, leave it to cool in the pan for at least 30 minutes before cutting and serving. Enjoy!!!
  6. These last for up to 2 days at room temperature in an airtight container and can be refrigerated to keep longer.

If you try it then don’t forget to give me your feedback. I appreciate it a lot! Also, Don’t forget to follow me on Instagram, Pinterest and Facebook to join our amazing food journey!

Love,

Bakesalotlady

❤

The Ultimate Coffee Cake!

This is the coffee cake to end all coffee cakes! Believe me! It is inspired from Lauren Toyota’s recipe from her blog Hot For Food, I made slight modifications and oh boy. It didn’t last long, I had to stop myself from eating all of it. Without further ado, let’s get baking!

Ingredients:

85 ml coconut oil (solid)

120g all purpose flour

40g whole wheat flour

A pinch of salt

1 tsp cinnamon

1 tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

100 g packed dark brown sugar

30 g castor sugar

112 ml oat milk

1 tsp apple cider vinegar

1 tsp vanilla extract

60 ml water + 4 tsp instant coffee + 1 tbsp ground chia seeds (reduce the coffee powder to 2 tsp if you are not a fan of strong bitter coffee)

Method:

1. Mix all the dry ingredients in a bowl and then add the solid coconut oil (if live in a warm climate, measure out your coconut oil and refrigerate it until it becomes a pliable solid) and rub it into the flour using a fork or a pastry cutter or your hands. Try to work fast as the heat from your hands will start melting the coconut oil. Mix until it looks like bread crumbs.

2. Reserve about 100g of this mixture in a separate bowl (for crumb topping)

3. Mix the wet ingredients plus chia seeds in a separate bowl and add it into the dry mixture, folding in with a spatula. Do not over mix.

4. Pour the mixture into a greased and lined 7inch round cake tin with a removable bottom. Add the reserved crumb mixture evenly on top of the batter and bake in a preheated oven at 175°C for about 30-35 minutes or until a toothpick inserted into the centre comes out clean.

5. Resist the urge to eat the cake, let it cool down completely in the pan. ENJOY!

Thanks for supporting this blog, your feedback and encouragement means everything.

If you like my photography please follow me on Pinterest, Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady❤