Homemade Recipes

Best Homemade Walnut Brownies are rich, fudgy with a soft chewy from center, firm crisp edges and a sugary, cracked top. They aren’t overly sweet. It is easy and simple recipe of brownie.

Since Christmas is coming up I thought I'd share with you a recipe of old fashioned style brownie recipe, I know people baked fruit cake or rum cake these days, my Facebook timeline are fully filled with rum cake or fruit cake but I wanted to bake something different. So I baked this brownie.

May this festive season sparkle and shine, may all of your wishes and dreams come true, and may you feel this happiness all year round. Merry Christmas and Happy New Year!

This recipe is perfect for brownie lovers like me — the dense, moist and fudgy texture is not all that different from what you can expect from market.

These brownies are rich and more flavorful — without any fuss. They are one-bowl and come together in minutes. There’s also a good chance you already have the ingredients on hand.

This time again I got another chance to work with SPRIG- Natural Vanilla Extract.

Vanilla essence is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. This time I have made best homemade walnut brownie using with vanilla essence by SPRIG.

About the Product

The smell of the brownie coming out from the microwave oven was so so good and it's surrounded all my full home. The taste is so so awesome and color is also perfect. I liked the most about the essence it was very thick liquid not watery one like others which we get in market.

The aroma of this fudgy brownies make you more hungry and you couldn't stop yourself from having this.

This vanilla essence was amazing and mouthwatering!! This vanilla extract you can easily get on their website and amazon too.

You can try these baking goodies on this Christmas and new year and enjoy with your loved ones
shortbread jam thumbprint cookies
nankhatai(shortbread indian style cookies)
eggless tutti frutti cookies
eggless carrot cake
no-bake chocolate biscuit cake

Cuisines : Desserts/Baking
Preparation Time : 15 minutes
Baking Time : 42 minutes
Total time : 57 minutes + cooling
Servings : 21 to 22 pieces

Ingredients :

All-purpose flour - 1/2 cup
Unsweetened Cocoa Powder - 3/4 cup, natural or Dutch-process
Baking soda - 1/2 tsp
Amul Salted Butter - 8 tablespoons (at room temperature) **[for unsalted butter please check notes]
Boiling water : 1/2 cup
Large cold Eggs : 3 no
Sugar - 1 and 1/4 cups
Natural Vanilla extract - 1 teaspoon
Chopped walnuts or pecans, optional - 1/2 cup (half of adding into batter and half of sprinkle from top)

Preparation Method :

1. Pr-heat oven to 350 degrees F, 170 C. Line the bottom and sides of an circle baking pan with parchment paper or aluminum foil. (This helps when removing the baked brownies from the pan, once cooled).

2. Add sieve cocoa powder and baking soda to a lage bowl and stir to combine.

3. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).

4. Stir mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.

5. Stir in the vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.

6. When the batter looks thick, shiny and well blended, add the sift flour and stir until fully incorporated, then beat with the hand beater or use the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick).

7. Add 1\2 cup of boiling water into a bowl(use 3 times, first add little water and beat & so on..) and Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl.

7. Add chopped walnuts to batter and stir until combined.

8. Pour into prepared baking pan and smooth the top out with a wooden spoon or a spoon.

9. Sprinkle crushed walnut from top. Bake for between 35 and 45 minutes. Mine took 42 minutes. Test with a toothpick for doneness.

10. Cool completely then remove from pan.

11. When cool, remove from pan and cut into squares. You can enjoy with warm milk, coffee or just warm the brownie in microwave for 20 seconds and a big scoop of vanilla icecream poured with chocolate sauce..Ohh sinful dessert for this christmas and new year.

Important Tips and Notes

** For unsalted butter use 10 tablespoons, I have use salted butter so I avoid salt in it. But for those who are using unsalted butter use Salt - 1/4 teaspoon.

** This recipe is slightly adapted from GreenValleyKitchen found in google.

**I have used circled baking cake pan, not square one i don't have square pan...baking pan shapes doesn't matter at all.

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How to make Eggless Thumbprint Cookies recipe with step by step photos - These melt-in-the-mouth jam thumbprint cookies are tender, sweet, and buttery shortbread cookie. It’s look fancy (and pretty) by the addition of a bit of jam to the center right before cooking.

I love the cooked jam in the middle! Not only is it pretty, but it tastes amazing too. They are perfect recipe for Christmas or any time!

I love how the jam cooks down just a little while the cookie is baking and gets a little thicker and a little stickier. These are some of my all time favorite cookies and I’m excited to be sharing them with you today.

I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it. In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Sandhya who blogs at mycookingjourney.com

She is just awesome blogger and baker too, she has lots of bread & regional cuisines recipes in her blog which I really liked it..loved so many recipes that I have bookmarked for future cooking. Thanks Sandhya for this awesome cookie recipe.

These little thumbprint cookies are the perfect addition to any holiday cookie platter!

Each year when I put together my holiday baking list, I try to make at least one different cookie. My last year cookie recipe was "Eggless Tutti Frutti Cookies". Sometimes it’s a new recipe and sometimes it’s one I haven’t made in a while. This year I was inspired to make a thumbprint cookie by seeing my partners blog.

This is my 3rd recipe under this challenge first is green gram dosa, second is eggless carrot cake.

The recipe is super simple and mine is, of course, a small-batch recipe, so it doesn’t make a ton of cookies.

The cookie itself is light, buttery, and crunchy with a subtle zing from the jam and sweetness from the powdered sugar. They’re so simple, yet so delicious!

You can try end number of cookies recipes during these holidays...

Toasted Sesame Barley Cookies
Nankhatai
Eggless Cumin Cookies

Course : Cookies
Prep Time : 15 minutes
Baking Time: 15 minutes
Total Time : 30 minutes
Servings : 14 cookies
Recipe adapted from MyCookingJourney

Ingredients :

All purpose flour – 1 cup
Confectioner Sugar/Powdered sugar – 1/2 cup
Butter, unsalted – 1/2 cup, softened at room temperature
Salt – a small pinch(if you are using salted butter no need to add salt)
Milk – 1 tbsp
Vanilla Essence – 1/2 tsp
Strawberry Jam or of your choice – 1&1/2 tbsp
Water – 1 tbsp

**adjust sugar as per your taste, we like more sweetness in cookies, you can take 1/3 cup

Preparation Method :

1. Take the mixing bowl. Add butter and sugar to it and cream together till smooth with egg beater or hand whisker.

2. Add flour and salt to the bowl. Incorporate well and bring the ingredients together in a crumbly dough. Don’t knead or else we will not get a good flaky texture. If it is too crumbly, add 1 tbsp milk to bind it.I have added my dough is little bit dry.

3. Transfer this dough to a plastic wrap and close tightly. Refrigerate for 20 minutes. Do not over refrigerate or else it will become too hard to manage.

4. Take the microwave safe bowl. Add jelly and water to it. Microwave for 15-20 seconds. Take it out and stir well.

5. Preheat the oven at 350*F / 180*C. Line a baking sheet with baking paper.

6. Divide the cookie dough in 15 equal small balls.

7. Slightly flatten these. Make a indent or hole in the middle of the cookie with the helpof 1/4 tsp or use your thumb.

8. Fill the indent in the cookies with a 1/4 to 1/2 tsp of jelly.

9. Place these cookies on the baking sheet, at least 2 inches apart.

10. Bake for 13-15 minutes and then take these out of the oven. Switch the oven off. Do not open the oven again and again to check on the cookies.

11. After 2 minutes, transfer on the wire rack to cool till they reach room temperature. These are tempting to eat hot but be careful since jelly is hot.

12. Serve it with cup of milk or your fav beverage.

Important Notes

** You can use just about any jam or jelly you like. I used homemade mixed fruit jam and pineapple jam. They all worked great and they all tasted great too. Use your favorite and feel free to use a variety. or You may use chocolate ganache or NutelLa to fill the middle.

** The key to the crisp and tender cookie is chilling the dough before baking it. This butter-heavy dough will spread really bad and the cookies will look ugly if you don’t chill them before baking.

** You may use half and half, i.e., half all purpose flour and half whole wheat flour.

** These cookies store for a week at room temperature.

Try these cookies with homemade Apple Jam too!

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Methi Thepla Recipe with step by step photos - Methi Thepla is a very popular Gujarati dish made up with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. These are also a great breakfast and lunch box option as your kid can just roll and eat it without much hassle. It is basically a soft paratha with different kind of stuffings.

A dough is made and it is then rolled into small flat breads which are cooked using little clarified butter (ghee) on a griddle. I remember when winters starts in my hometown Delhi they meant a chilly breeze, bonfires on roofs, yummy yummy hot foods and people heading out to enjoy the weather.

I love winters and I really enjoy most of the times in my kitchen to prepare something for my family. For me winters are the best season to enjoy the food, what do you think? In this season will have lots n lots of green leafy vegetable like aloo palak, aloo methi, saag, methi paratha & don't forget the gajar halwa muh me paani agaya!!

These thepla's remain good for a couple of days and are a perfect choice to take along while traveling.

Methi Thepla can be eaten as such or can be paired with aloo curry and yogurt or pickle or white butter or amul butter. This Indian flatbread is considered very nutritious and good for digestion.

Superb to eaten with Adrak Wali Chai or any favourite beverage, trust me Methi Thepla tastes out of the world whenever eaten with something warm to slurrp with especially the chai!

Plus, be it for breakfast, brunch or dinner, nibbling on Methi Thepla is definitely fun! So, quickly note down its super easy recipe and prepare it whenever you feel:

What is Thepla?

Thepla is Gujarati style paratha or flatbread made using whole wheat flour and is sometimes with other flours like besan, bajra and jowar. You can add poha into thepla are also added to it for enhanced taste and nutrition.

To make Thepla soft, curd is added in the dough. I also add besan in my recipe which makes the thepla slightly crispy but if you want them really soft, skip adding besan in the dough. You can make simple methi paratha recipe.

Traditionally whole wheat flour and a little besan flour is used to make thepla's. It enhances the taste and also the nutritional value of the dish.

Here is a simple recipe to make soft Methi Thepla at home.

You might also like..
palak paratha
purple cabbage paratha
stuffed papad paratha
poha missi roti

Course : Main Course / Breakfast
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Author : Jolly Makkar

Ingredients :

Whole Wheat Flour/ Atta - 2 cups
Chickpea Flour/Besan - 1/2 cup
Cleaned, washed and chopped Fenugreek Leaves/Methi patta - 1 cup
Curd - 1/2 cup
Cumin Seeds - 1/2 tsp
Carom Seeds - 1/2 tsp
Turmeric Powder - A pinch
Red Chili Powder - 1/2 tsp
Salt to taste or 1 tsp
Garam masala powder - 1/8 tsp
Oil - 2 tbsp
Warm water to make a dough

Preparation Method :

1. Mix all the ingredients except warm water and oil in a bowl. Mix nicely with your finger tips.

2. Add very little water and knead to make a soft dough.

3. Cover and keep the dough for 15-20 minutes. Add a tbsp of oil in the bowl and knead the dough again for a minute. Divide the dough into 10 equal balls.

4. Dough divided into equal balls. Dust and roll the balls to a circle.

5. Dough rolled into a circle. Heat a griddle. Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

6. Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked. Keep pressing the thepla with a flat spoon while it is cooking.

7. Serve hot with pickle, aloo rasedar and curd.

Recipe Notes
**If you are making thepla's to store and eat later, do not add besan to the dough. It will keep your thepla's soft for a longer time. But if planning to eat hot thepla's, besan will add a nice crunch.

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