Brown Butter Chocolate Oatmeal Cookies

Fridays deserve something special and if its a long weekend, it totally deserves something extra special like this brown butter chocolate oatmeal cookie. We are not talking about any ordinary chocolate here, it is Milky Way and I’m yet to meet someone who doesn’t like this ooey- gooey caramel chocolate goodness. Milky way is comparable to Mars in the UK and Five Star in India. So if you can’t find Milky Way where you live, use Mars or Five Star and you will enjoy the same results. This recipe uses brown butter, which is nutty and fragrant. Brown butter is made by melting butter on stove top until nutty and fragrant, the process is almost similar to making clarified butter, but less time consuming. These not so vegan cookies from Sally’s baking addiction are chewy and ooze with chocolate and caramel in every bite and because it has oats, you can even have it for breakfast;)

milk way cookies


1 cup all-purpose flour

1 cup old fashioned oats

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup brown sugar (dark or light)

1/4 cup granulated sugar

1/2 cup unsalted butter

1 large egg

2 teaspoons vanilla extract

1.5 cups chopped milky way ( I used dark chocolate milky way)


1. Freeze the chopped milky way pieces for at least 30 minutes.

2. Melt butter in a saucepan and stir constantly till the butter begins to brown. This process may take about 10 minutes on medium heat. Transfer brown butter into a bowl and let it solidify at room temperature.

3. Cream the brown butter and sugars with an electric mixer on medium speed.

4. Add the egg and vanilla, mix well.

5. Mix in the flour, baking powder and salt.

6. Stir in the oats with a wooden spatula until the dough comes together. Chill the dough for about 30 minutes.

7. Preheat oven to 375F. Line a baking sheet with parchment paper.

8. Roll the dough into 1 tablespoon measurement balls. Stick 2-3 pieces of frozen chocolate on top of each cookie.

9. Bake for 9-10 minutes or till the cookies are lightly brown on the edges.

10. Cool cookies in baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.







Irish Soda Bread

In the US, Irish soda bread is studded with raisins and contains eggs and butter and almost resembles a tea cake. Purists call this a corruption of the traditional bread which was introduced in the early 1800s. Even those without an oven could bake this bread, all you needed was a cast-iron pot. In honor of St Patrick’s Day, here is a recipe for an authentic soda bread. This is by far the simplest bread i have ever baked, there is no kneading involved and no fancy ingredients. Soda bread, as the name suggests contains baking soda which makes its a dense bread with a slightly dry texture. Buttermilk adds a nice tang to the bread and it tastes great when its fresh and warm. If you plan to make this ahead, make sure to toast the bread slices and slather it with butter before serving.  I have used whole wheat pastry flour in this recipe, but you can use all-purpose flour. Whether you are Irish or not, St. Patrick’s Day is a time for Celtic celebrations, so try your luck with this Irish soda bread.

soda bread


2.5 cups whole wheat pastry flour

1 teaspoon salt

1 teaspoon baking soda

1.25 cups buttermilk


1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together all the dry ingredients.

3. Add a cup of buttermilk to the dry ingredients and use a large spoon or your hands to mix until the dough comes together.

4. Add more buttermilk, if the mixture is very crumbly. The dough should be moist but not very sticky.

5. Shape into a round loaf (i made 2 mini loaves) and place on the baking sheet. Lightly cut an X into the top of the bread with a serrated knife.

6. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

7. Cool in pan for at least 10 minutes before slicing.

Orange Chocolate Chip Muffins

I can’t seem to get enough of the orange chocolate combination this season. With “almost spring-like” weather embracing Seattle occasionally this month, i wanted to bake something fragrant and sassy last Sunday for brunch. And i am almost certain that these are my new favorite muffins. Fresh orange juice adds to the flavor of these scrumptious muffins and they taste even better the following day. You’ll have to whip up a batch to experience the flavor and elegance of these muffins. Eat this muffin while its warm or reheat for few minutes in the oven to experience its taste in full glory. This recipe from better homes and gardens is definitely a huge winner and all i can say is no one can resist this pleasant pairing of orange and bittersweet combination of white and dark chocolate chips.

ORANGE muffins


2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup white chocolate chips (you can use dark or milk chocolate chips too)

2 eggs

1/2 cup sugar

1/2 cup milk

1 tablespoon orange zest

1/2 cup fresh orange juice

1/4 cup vegetable oil

Ingredients for streusel topping

1/4 cup all purpose flour

1/4 cup sugar

2 tablespoons cold, unsalted butter

1/4 cup pecans or walnuts

2 tablespoons dark chocolate chips


1. Preheat oven to 400 degrees F. Line twelve muffin cups with liners and set aside.

2. In a large bowl, stir together flour, salt, baking powder and white chocolate chips, set aside.

3. In a medium bowl combine eggs, sugar, milk, orange zest, orange juice, and oil.

4. Add egg mixture all at once to flour mixture. Stir just until moistened.

5. To prepare the streusel topping, mix together flour and sugar in a bowl. Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour until mixture resembles coarse crumbs. Stir in nuts and chocolate chips.

6. Spoon 1/4 cup of muffin batter into the muffin cups. Sprinkle generously with stresuel topping.

7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

8. Cool muffins on a wire rack for 5 minutes and serve warm.

Vegan Gluten-Free Quinoa Almond Flour Carrot Cake Cookies

Quite a long title for a Friday post huh? I guess i got very excited to capture all the goodness of this cookie in the title. If your definition of a cookie is flour, sugar and butter, then this protein powerhouse is definitely not for you. This is a healthy cookie which is ideal for on the go breakfast and can double up as a dessert with a scoop of vanilla ice cream.quinoa cookie1

Quinoa and almond flour make these cookies moist, chewy and the add-ins make it taste like carrot cake. I used organic red quinoa in this recipe, you can use white as well. Make sure to dry roast the quinoa before grinding to bring out its full flavor. This protein rich cookie stores well in the refrigerator for up to a week, that is if it lasts till then . Make a batch this weekend for a guilt-free indulgence while watching your favorite moments on the red carpet this Sunday.

quinoa cookie


1 cup quinoa

1.5 cup almond meal

1/2 cup maple syrup

1 cup grated carrots

1/2 cup raisins

1 teaspoon vanilla extract

1 teaspoon baking powder

2 tablespoons oil ( any type will work, i used walnut oil)

1/4 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger


1. Dry roast quinoa until it begins to pop. Cool and grind to a fine powder. I ground mine to a coarse powder because I like crunch from quinoa in the cookie.

2. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

3. In a large bowl, whisk together quinoa flour, almond meal, cinnamon, ginger, salt and baking powder.

4.  Transfer the flour mixture to the bowl of a food processor.

5.  Drizzle in maple syrup along with vanilla slowly and process until a crumbly dough forms.

6.  Transfer it back to the bowl and mix in the carrots and raisins.

7. Using one tablespoon measurement, scoop cookie dough on to the baking sheet. Flatten the scooped dough slightly between your palms.

8. Bake in preheated oven for 10-15 minutes or until cooked through and golden.

9. Cool cookies in sheet for 5 minutes and then transfer them on to a wire rack and cool completely.

Orange Olive Oil Pound Cake

Have i ever mentioned how crazy i am about oranges? You should search for “orange” on this blog and you will know what i am talking about,  i once even made a chutney with orange peel 🙂 .That’s how much i love this fruit. This orange olive oil pound cake is the moistest cake i have ever baked. Pound cakes typically have large amounts of butter, this olive oil cake is comparatively healthy without comprising on the taste and texture. I used Ina Garten’s orange pound cake recipe and substituted olive oil for butter and left out the glaze because it is quite sweet as it is. This cake tastes best when eaten the following day, it is very fragrant and the citrus flavor really stands out in each bite. You can substitute lemon, blood orange or even mandarins for orange in this recipe. I am sure it will be still be an outstanding cake to serve along with tea.

orange olive oil cake


1.5 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

2 large eggs at room temperature

zest from 3 oranges

1/4 cup+2 tablespoons olive oil

1/4 cup+ 2 tablespoons buttermilk

1/2 teaspoon vanilla extract

2 tablespoons orange juice


1. Preheat oven to 350F. Grease and line a loaf pan with parchment paper and set aside.

2. Cream olive oil and sugar until light and fluffy with an electric mixer.

3. Add eggs, one at a time and beat well.

4. Add orange zest and mix well.

5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

6. In another bowl, combine orange juice, vanilla and buttermilk.

7. Add the flour and buttermilk mixtures alternately to the sugar/oil mixture, beginning and ending with the flour.

8. Pour batter into prepared pan and bake for 45 minutes to an hour, until a toothpick inserted in the center comes out clean.

9. Cool for 10 minutes in pan and transfer to a wire rack to cool completely.

10. This cake stores well in the refrigerator for up to a week.

Dark Desires Chocolate Cake

Yumjay gave me cookbook as a gift on New Year’s eve. I was thrilled that he thoughtfully bought something that i’d enjoy and best surprise of all was the book itself, it was “The Unofficial Downton Abbey Cookbook”. I like watching Downton and have gotten several of my friends hooked to this show. What’s not to love about the Brits and their poise and sophistication right? Anyway the book has got nothing to do with the show, the author has come up with recipes both suitable for upstairs and downstairs dining that takes you back to another era. Some of the recipes look complicated and most of them have some form of meat. So that left with me with the desserts and tea sections to try out something.


I always bake a cake for Yumjay’s birthday and this time i decided to bake dark desires chocolate cake from the book he gave me. I don’t eat chocolates, so can’t say much about the texture or taste of the cake.  Yumjay said its as rich and moist as a cake from a high-end bakery. Guess that sums it all up. Scooby said its delicious after her first bite and she’s my best critic, never thinks twice before saying yummy or yucky:) So all in all a good chocolate cake recipe for special occasions like birthdays, Valentines or even to celebrate Sochi 2014.


Ingredients for cake

1 cup all-purpose flour

3/4 cup sugar

1/4 cup brown sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg, at room temperature

1/2 teaspoon vanilla extract

1/2 cup cold coffee ( i used chilled hot chocolate)

1/2 cup buttermilk

1/4 cup vegetable oil

Ingredients for frosting

1/2 cup butter, softened

2 cups powdered sugar

3/4 cup unsweetened cocoa powder

1/4 teaspoon vanilla extract

1/4 cup whole milk ( i used half-half)

1 oz dark chocolate, grated (optional)


1. Preheat oven to 350 F. Grease and flour a 8 X 8 inch or a 9 inch round pan and set aside.

2. In a large bowl, sift together the flour, sugars, cocoa powder, baking soda, baking powder and salt.

3. Make a well in the center and pour in the egg, vanilla, chilled hot chocolate and oil. Mix with a wooden spoon until smooth.

4. Pour into prepared baking pan, bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

5. Cool in pan for at least an hour before transferring on to a wire rack to cool for another 15-30 minutes.

6. While the cake is cooling, you can prepare the frosting. Beat butter using a hand mixer on medium speed until smooth and creamy.

7. Reduce speed to low and add powdered sugar, cocoa and vanilla, scraping down the sides of the bowl with a spatula.

8. Add milk as needed until frosting reaches preferred spreading consistency.

9. Once the cake has completely cooled, spread frosting over the top and sides. Sprinkle grated dark chocolate on top.

10. This cake can be stored at room temperature for a day and refrigerated for 3-4 days.

Starbucks Chocolate Cinnamon Bread

This super moist chocolate bread with warm cinnamon notes is a seasonal offering at Starbucks. For those in love with this bread, you are in luck. This recipe from Starbucks gives you the exact same taste and texture and now you can bake it all year along and enjoy this delicious treat in the comforts of your home. This recipe definitely isn’t for the health-conscious, but one slice wont hurt you. The bread freezes well making it perfect for those afternoons when a sudden craving strikes. Pair it with a cup of Starbucks Colombia or house blend for an ultimate treat.

chocolate cinnamon bread


1 cup flour

1.5 cups granulated sugar

2 large eggs

1/2 cup cocoa powder

1.5 sticks butter

1.5 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup buttermilk

2 tablespoons water

1/2 teaspoon vanilla extract

Ingredients for cocoa-spice topping

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon cocoa powder

pinch of ground ginger

pinch of ground cloves


1. Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.

2. Mix butter and sugar with an electric mixer until creamy.

3. Add in the eggs, one at a time, mixing until each is fully incorporated.

4. Sift together flour, cocoa, cinnamon, salt, baking powder and baking soda in a bowl.

5. Whisk together the buttermilk, water and vanilla in a separate bowl.

6. Add contents of each bowl to the butter mixture, alternating between the two until it is fully blended.

7. Place batter in the prepared loaf pan.

8. Combine cocoa-spice ingredients and spread evenly over the batter.

9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

10. Cool before slicing.