Dark Chocolate and Almond Scones

 Holiday Baking is in full swing!! Every break/vacation,  I promise myself to create a new recipe and upload it on the blog site. This winter break it had to be something sweet, chocolatey, and baked for the Christmas holidays! 

So here are the dark chocolate and almond scones that we enjoyed baking together as a family today. They are perfect textured (the little ones did a great job of massaging the butter onto the flour to get the perfect crumbly 'scone' texture 😍) are mildly sweet, and have slight nuttiness from the almonds. 

Ingredients:

2 and 1/2 cups All-purpose Flour

3/4 cups Granulated sugar

1/2 cup thinly sliced almonds

1/2 cup dark chocolate Hershey's cocoa powder

1/2 cup heavy cream/ whole milk

2 and 1/2 tsp Baking powder

6 Tbsp Unsalted butter (very cold)

1 egg

1/4 tsp salt

2-4 (70% chocolate) squares for the top drizzle

Method:
1) Preheat oven to 375F.
2) In a large bowl, mix together flour, sugar, salt, cocoa powder, baking powder.
3) In a small cup, beat 1 egg. Keep aside 1 tsp ( for egg wash later). To the rest of the egg, add heavy cream/milk. Mix together.
4) Cut the cold butter into small pieces and combine with flour- sugar mixture. Use fingers to blend the butter into the flour. The mixture should look like coarse crumbs. ( Little pieces of butter should be still seen in the mixture). Add the sliced almonds.
5) Add the egg-cream mixture to the flour. Stir until combined. Do not over mix.

6) Knead the dough lightly on a floured surface. Make 3-4 large balls. Roll out each ball of dough or pat the dough into a circle. About 1 and 1/2 inches thick. Cut into 6 or 8 wedges like pizza.

7) Place the scones on a lightly greased baking sheet. Keep them apart. They will spread a little while baking.

8) Mix together 1 tsp egg and 1 tsp milk. Beat together. Brush onto the scones to get a 'shiny' appearance on baking.

9) Bake at 375F for 15 mins or until lightly browned.

10) Let them cool completely before taking them out from the baking sheet. 

11) Melt the chocolate squares and drizzle the melted chocolate onto the completely cooled scones. Store in an airtight container.

Enjoy the sweet crumbly Scones flavored with dark chocolate and textured with almonds😋 Happy Holidays!!!

Almond Nankatai

The world is going through one of the worst crisis of our times. The COVID-19 has taken toll in everyones lives in one way or the another. Everyone is at home trying to stay safe and keeping their loved ones safe. However, one positive way to look at it is- We all now have ample family time to do that craft with the family that we wanted to do, to play games with the kids, to create that art project, to pursue that hobby that we look forward to, to develop a new skill that otherwise got pushed to the back in our busy lifestyles.

For me, amongst the most satisfying and gratifying thing is that, I am able to help the community through the COVID-19 efforts through my work place and through some personal efforts along with my husband to show a small gesture of gratitude to the healthcare workers, who are the real heroes and fighting on the frontlines. Another bright side is that I am able to pick up on my cooking and blogging hobby again which had become a rare opportunity amidst the busy lifestyle! So expect new stream of posts over the next few days:)

I baked these Almond Nankatai yesterday. These delicious nankatai cookies have a distinctive almond flavor and are packed with protein due to the almonds (There is more almond powder in the recipe than the flour!) 😋

• Recipe: (Makes about 25-30 cookies) 

1 and 1/4 cup Almond powder
1 cup Powdered sugar
3/4 cup All purpose flour
1 stick unsalted butter (room temperature)
1/4 cup milk (may need little less)
1 tsp Vanilla essence
1 tsp Baking powder 

Preheat oven to 250F. Apply little butter to baking sheets. 

1) Mix / fold the butter till smooth. Add powdered sugar and mix well by folding.
2) Add vanilla essence, powdered almonds, Flour, Baking powder and mix. Add milk little by little to the batter. Batter will be slightly sticky but not too loose. (Don’t use all milk if not needed! )
3) Place small dollops of batter on baking sheet. Flatten with buttered hands. Put some almond slices on top.
4) Bake at 250F for 30-45 mins till golden brown.
Don’t let the cookies burn! They remain light on top and golden brown on the bottom.

** Oven and baking sheets can vary. So baking time may have to be adjusted slightly accordingly. 

5) Remove when golden brown and let them cool completely before storing in airtight container. Enjoy with the little ones/ loved ones :)

*****More Nankatai Recipes: 

http://my-kitchens-aroma.blogspot.com/search/label/Nankatai…

Moist and delicious Banana bread with Cranberries and Almonds

So last week...The highlight of my busy hectic day was .... A slice of home baked banana bread!! So moist and delicious...will easily beat the store bought one!!
It's easy to find joy in small things...the mundane things...and brighten and freshen up your day....the only problem is you should be able to 'look' for such things around you.

I have always loved banana bread and back in India we would make a very rustic version with semolina, bananas and yogurt.
This one, that I baked, received a comment of being a 'Upscalish' banana bread ...and I agree that it looks kind of fancy with the dried cranberries and chopped almonds:)

Method:
Mix together 1.5 cups all purpose flour, 3/4 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt.
In another bowl mash 2 ripe bananas, 1/3 cup oil, 4 tbsp butter, 1 tsp vanilla essence. Add 1/4 cup dry cranberries and chopped almonds.
Mix dry ingredients with wet ingredients. Bake in greased pan at 350F, till golden brown. Takes about 25-30 mins.

Oats-Almond Breakfast bars (Eggless)

Honestly,breakfast is not a issue for me...I have a good breakfast of a 'non sugary' cereal and add almonds and frozen blueberries to it.Love it! Feels like a good way to start the day!
The issue is however, those 3-4 o' clock hunger pangs. I usually try to eat a fruit at that time, but often still feel hungry by the time I come home...especially with the 1 hour commute that I have.

I have experimented with several homemade versions of cereal/bars before and here is the link to those recipes:
http://www.my-kitchens-aroma.blogspot.com/search/label/Homemade%20Cereal%20bars

For larabars:
http://www.my-kitchens-aroma.blogspot.com/2014/02/larabar-like-healthy-chocolate-bars.html

This Oats-Almond bar ....is easier, is eggless, has no added fats and can be rolled out as cookies too!! Just roll into round balls, press them and bake!

Here goes the recipe-

Ingredients: Makes 12-15 bars
2 cups Quick Oats dry roasted
2 cups Almonds
1 Cup light brown sugar
1/3 cup dark chocolate cocoa powder
1/4 cup milk
1 tsp baking powder
1 tsp vanilla extract
1/4tsp salt
Few sliced almonds

Method:
Pre heat the oven to 350F. Spray a 9x9 metal pan with cooking spray (make sure to grease really well...otherwise the bars stick to the pan as there is no added fat in the dough)

1) Dry roast the oats and when cooled, powder them.
2) Put the almonds in the blender and powder them. Blend them couple times more..till they start giving out the natural oils and start to come together
3) Mix together the oat powder, almond powder, dark cocoa powder,baking powder, salt and vanilla. Mix with hands.Add little milk at a time to mix and gently knead into a dough.

4) Press this mixture into the greased baking pan. Press the sliced almonds on top.
5) Cut into rectangular bars
6) Bake at 350 F for 15 mins. Turn off the oven. Take the pan out.Let them cool for 10 mins.Cut again on the lines.Put the pan back in the oven (which is turned OFF) .The slight heat of the cooling oven will help them crisp a little. Keep them in for 10 mins. Take out the pan.Cut on the lines and remove the bars gently.

( I did have a couple bars break a little....but the crumbs were delicious too :))

You will love these nutty,chocolaty but still nutritious bars any time of the day!!!

Summer Salad with Mandarin Oranges, Almonds and a Cherry Vinaigrette

It's summer and it calls for a cool crunchy yummy salad!! As much as I love salads, I like to vary the veggies/ fruits, crunchy toppings and make my own dressings. It's much better that way I feel...you can cater to your own taste and get a 'feel good' healthy salad for yourself.

This one is perfect to be called 'summer' salad because of it's 'warm' color tones from oranges, cherry tomatoes and red cherry vinaigrette.

Ingredients:

2 cups 'Veggie' salad mix (with variety of lettuces, radish, carrots)

1/4 cup mandarin oranges

1/4 cup whole toasted almonds

few cherry tomatoes

Cherry Vinaigrette dressing:

1tbsp Extra virgin olive oil

1tsp Red cherry preserve

1/2tsp Lemon juice

1/4tsp black pepper

1/4tsp dried oregano

salt

Method:

1) Toss all the ingredients for the salad in the salad bowl.

2) Stir together the vinaigrette ingredients.

3) Pour the vinaigrette over the salad just before eating.

Enjoy the crispy-crunchy textures of this 'warm' colored summery salad

"Whole Wheat" Almond and Chocolate Chip Cookies

I agree to Lisa Leake, from "100 Days of Real Food" : There is "Traditional Junk Food" Versus "Artificial Factory made Junk Food". At home, even if you bake with things like butter, all purpose flour, sugar...which most don't consider 'healthy'....you still are doing much better than eating a cookie from a store with 20 ingredients/ additives/ chemicals...you can't spell and don't know what they do to your body.

 And then there is that 'concept' that processed foods have built into us. For eg: a store bought bread...is extra fluffy ..soft ...looks 'picture perfect'. But a bread baked at home...may not come out as "picture perfect' and fluffy and soft. Well...at the factory they added all those conditioners and other chemical additives to make your bread that way. At home...you are eating "pure"....a bread..like bread should be!! But in our minds..the texture and 'look' of bread is "like the store bought"...

So....Spring break started and we needed some 'activity' to keep the Lil' ones busy!

We managed to bake a 'Healthier Version" of  Chocolate Chip Cookies!!!

Ingredients:(Makes 24 cookies)
 1 Cup Whole Wheat Flour
1/2 Cup Almond powder
1/2 cup All purpose flour
1/2 cup Sugar
1 Stick unsalted butter (slightly cold)
2eggs
1/3 cup Chocolate chips
1/3 cup Peanut butter chips(optional- you can double the chocolate chips and leave out peanut butter chips)
1/2tsp Baking soda
1/2tsp vanilla extract
1/4tsp salt

Method:
1)  Sieve together whole wheat flour,all purpose flour, salt and baking soda.
2) Beat the butter with electric beater for 3-4 mins until creamy.This is important!!Add sugar and eggs and beat for another minute or so.Add the vanilla extract and mix.
3) Add the sieved flours,almond powder and beat till blended.
4) Add the chocolate and peanut chips and mix

5) Chill the batter in refrigerator for 15-20 mins. Pre- heat the oven to 375F.
6) Place spoonfuls of batter onto a ungreased cookie sheet. For 'better looking' cookie..make the batter into rounds and press.I just leaved the batter as is.

7) Bake for 8-10 mins till golden. Do not let them burn on bottom.Let them cool.

 The cookies will puff up, are crisp on the bottom, little soft in center and delicioussss ....as cookies should be:))

Homemade 'Oats and Nuts' Granola/ Cereal

So when my favorite cereal (Quaker Life), which I thought wasn't too 'Sugary' and was 'Multigrain', got a 'C' rating on Fooducate (a cool App to scan groceries and know what's really in them), because  of being 'highly processed', has 'low fiber' and has the additive- Butylated hydroxytoluene (BHT)...I decided to make my own blend of Granola/Cereal...with all the goodness..free of additives...low in fat and sugar... to 'Start the day with the Right Bite"!!

What I added...And Why???

Oats: 100% Whole Grain
Puffed Rice: For crunch(has low calories per serving)
Almonds: Mono unsaturated fats, protein
Pistachio: Oleic acid, vitamins and minerals, lowest fat nut
Wheat bran: Fiber
Flax meal:Antioxidants, minerals, fiber
Chia seeds:Omega 3 fatty acids
Olive oil- unsaturated fats, crisp up the cereal
Light brown Sugar and honey- Sweetness
Cinnamon: highest anti oxidant strength,helps lower 'bad' cholesterol
Dried cranberries: Sweet-tart flavor, Vitamin C

Ingredients:
This granola won't be as 'Crunchy' as the store bought one....well.....because it isn't loaded on sugars and fats!!

3 Cups Quick cooking oats/ you can use whole oats too (any 100% whole grain oats)
1Cup Puffed Rice (puffed brown rice would be great!!)
1/2 Cup chopped Almonds
1/2 cup chopped Pistachio
1/2 cup Light brown sugar
1/4 cup dried cranberries
2tbsp Unprocessed Wheat bran
2tbsp Flax meal
1tbsp Honey
2tsp Chia seeds
2tsp olive oil
1tsp cinnamon
1/2tsp salt
Canola oil Cooking spray

Method:
Preheat oven to 300F
1) Mix the oil, sugar,salt, cinnamon and honey.
2) Add rest of the ingredients except the cranberries
3) Spray a cookie sheet with cooking spray.Spread the cereal mix on the sheet and spray it with cooking spray.
4) Bake the cereal for 60-70 mins until toasted, mixing and turning it every 15 mins. The nuts should turn slightly toasted.DO NOT LET IT BURN!!
5) After cooling, mix the dried cranberries and store in a container.

Start your day with a spoon full of "Goodness"!! 

'Fat Free- Whole wheat -Triple Chocolate-Almond' Muffins

As I was writing a 'name' for these muffins....I realized they have the longest name ever!! LOL! But couldn't help putting all the 'good stuff' they have, in their good name and hence the name- "Fat Free"- Whole wheat -Triple Chocolate-Almond Muffins!!
They are made with Whole Wheat flour and Almond powder, have 'Applesauce' in them to act as moistener and binder and NO added fat i.e butter/oil!! The triple chocolate is- Cocoa powder,mini semi sweet chocolate chips and white chocolate chips.The biggest 'hurray factor' for me.....E loved them...and had them with breakfast 2 days in a row:))
 By the way...did you know?? A store bought food, labeled 'fat free' is not necessarily fat free? It can have upto 0.5 gms of fat per serving! So if you eat more servings, the fat can add up. Also, if you are just looking at 'Number of calories' on the food label....KNOW this--
According to FDA regulations, calorie information on packages must be accurate with a margin of error of 20%. Which means you could be off by as much as 100 calories on a 500 calorie entree !!

Actually,last year, I tried a similar recipe-

"Fat free" and "Good for you" Chocolate-Banana-Walnut Muffins

http://www.my-kitchens-aroma.blogspot.com/2012/04/nutritious-and-delicious-healthy-and.html
But since,'M' hates bananas, I had to improvise the recipe and 'minus' the bananas in the recipe. But let me tell you, the bananas make the muffins really moist and yummy.So for all those who don't mind either the bananas or the egg in the recipe...go ahead and try out the above recipe!

**For a 'Banana less' and 'Eggless' version use this::
The biggest 'hurrray factor ' for me.....E loved them...and had them with breakfast 2 days in a row:))

Ingredients: Makes 12 muffins
1 Cup Whole Wheat flour
8 oz Applesauce( I used store bought- but homemade would be excellent!)
3/4th cup sugar
1/2 cup Powdered almonds
1/2 cup Unsweetened cocoa powder
1/4 cup mini chocolate chips
1/4cup milk
2tsp Flax seed powder (Optional! It's just to give 'boost' in nutrition and a little more 'nutty' flavor)
1tsp baking powder
1tsp baking soda
1tsp Vanilla essence
2-3 tsp water
few White chocolate chips
1/4tsp salt

Muffin liners(aluminum)
Non stick cooking spray

Method:
1) Pre heat the oven to 375F
2) Place muffin liners in muffin pan.Spray with non stick cooking spray.Since the muffins have no added fat,they will stick to the liner,therefore spray with non stick cooking spray and use aluminum liners.
3) Sieve together- whole wheat flour, baking powder,soda, cocoa powder,salt.
4) In a mixing bowl, mix apple sauce,vanilla and sugar.
5) Add the dry ingredients to the wet ingredients.Add the almond and flax seed powder.Add the milk and 2-3tsp water as needed to make batter.
6) Fold in the mini chocolate chips and mix gently.DO NOT OVERMIX!! Otherwise the muffins will be tough and chewy.
7) Pour into muffin liners till 3/4th full. Add few white chocolate chips

8) Bake at 375 for 17-20 mins.Till a toothpick inserted will come out clean.

Indulge into a Chocolaty and Nutty goodness with less guilt!!

"Coconut-Almond-Wheat Bran" Butter cookies

Every morning, before going to school, all 'E' has is....'Milk and Cookies'. Now which cookies you ask....not the 'healthy' kind I say. Oreo, Pepperidge farm Milanos and Chocolate chip (store bought) are his favorite kinds. Every now and then...I strive (yes that's the right word) to make him eat a 'bit' healthier homemade cookie.But most of the times, it is in vain. He will try one..and then he is back to what he likes.Same with "A'...I have to feed her a cookie (like I feed her Roti) with Great Effort!! But like all 'moms' are...I am very persistent....I will keep on trying...to bake a healthier cookie that they will like :))  
This is another one ....a 'tad bit' healthier version of a butter cookie.

Ingredients:
1 Cup All purpose flour
1 Cup Powdered sugar (heaped full cup)
1/2 cup + 1 tbsp unsalted butter (that is total of 9 tbsp butter)
1/2 cup Dry powdered coconut
1/4 cup Powdered Almonds
1/4 cup unprocessed Wheat bran
1/4 tsp Baking powder
1tsp Vanilla essence
Mini chocolate chips and chopped almonds for garnish

 Method:
Preheat the oven to 300F 
1) Bring butter to room temperature. Sieve the all purpose flour and baking powder.
2) Beat the butter till light( you can beat with a hand whisk) Add the powdered sugar and beat for few seconds.
3) Add the coconut powder, almond powder,wheat bran, all purpose flour, vanilla etc and make into a soft dough.
4) Refrigerate the dough for 15 mins.
5) Butter a cooking sheet. Make small round balls with the dough and flatten them slightly. Press almond chips/ chocolate chips in the center.
6) Bake at 300 F for 15-20 mins. Keep a watch. Do not let them brown much.
7) Let them cool completely before storing.

You will enjoy  every bite of these crisp,nutty Cookies with a little bit of 'less' guilt:)

Baklava

Which 'Sweet' is Sweet,Crunchy,Buttery,Gooeey,Nutty...all at the same time?? And the answer is.............BAKLAVA is a 'sweet lovers' winner for sure! The variety of textures and depth of flavors it offers is just phenomenal and promises to satisfy the 'sweetest of the sweet tooth' :))

I made these for a friend, for her to take to her "International Business class about Turkey" as a treat after the presentation. It was a great 'project" for me..to estimate the cost, estimate how much each ingredient I will need to make the 50 pieces that she needed, how many pans and what size pieces to cut! All in all...It was a good brain workout:)
Ingredients:
1 lb Athens Fillo Pastry Sheets (I used 30 sheets)
1 stick unsalted butter
Butter flavored Cooking spray

Filling:

10 oz Almonds
10 oz Walnuts
2/3rd cup Sugar
1tsp Cinnamon powder
Zest of 2 lemons/ zest of 1 orange
1/2tsp salt
Few pieces of Pistachios for decoration

Syrup:
1.5 cups  Sugar
1.5 cups water
3/4 cup Honey
2 slices of lemon
few drops Rose essence

1) Thaw the Fillo sheets as per packet directions
2) Toast the Almonds and Walnuts separately in the oven/ microwave till slightly toasted ( 4-5 min in microwave, remove every minute and turn the nuts...otherwise they burn) Let them cool
3) In a blender pulse the nuts till coarse along with sugar, cinnamon, zest salt etc.OR chop nuts with a knife.
4) Preheat the oven to 350F
5) Brush a 8in x 12in Pan with butter or coat with butter flavored cooking spray
6) I did this pattern for assembly---(15 sheets Fillo---then nuts layer---then 5 sheets fillo---then nuts layer---and finally 10 sheets fillo) 
Details-Place1 sheet of fillo on the bottom.Spray with cooking spray/ brush evenly with butter.Repeat for the 15 sheets. Then spread half of the nuts mixture. Then place 5 fillo sheets (spreading butter in between each sheet). Then spread remaining half of nuts mixture.Then the 10 fillo sheets (spreading butter in between each sheet) and on top of the last sheet.
LIFE SAVER:  I sprayed the butter flavored cooking spray on the sheets that had broken.Spreading butter on those was really hard.
7) After the assembly, cut with a sharp knife into 30 square pieces ( 6 vertical lines by 5 horizontal lines) Place a small piece of Pistachio in the center of each piece.
8) Bake uncovered for 40 mins till golden
9) Remove from oven and let it cool uncovered for 1and 1/2 hrs
10) Syrup: Mix sugar, honey, lemon slices, rose essence, water in a pot. Bring to a boil. After it comes to a boil...boil for 10 mins. Let it cool till lukewarm
11) Pour the warm syrup on the baked Baklava. Let it soak overnight or several hours. Cut again on the same lines as  before and serve at room temperature.

Store at room temperature for upto 5 days. 

Same Filling as above in the Fillo Cups, garnished with dried Cranberry and topped with 1 tsp sugar-honey syrup