Black Beans Peanut Butter Energy Balls

black-beans-peanut-butter-energy-balls

Black Beans Peanut Butter Energy Balls

Ingredients:
¼ cup almonds
5-6 soft dates
½ cup black beans drained and washed
¼ cup peanut butter
3-4 tbsp honey or maple syrup
2 heaped tbsp cocoa powder

Method:
Pulse almonds to fine crumbs in a food processor bowl.
Add drained black beans and dates and pulse again.
Add peanut butter, honey, cocoa powder and blend again to form dough.
Make small balls of the dough.
roll in desiccated coconut if you wish.
Eat few and refrigerate or freeze the rest.

White Chocolate Cranberry Oatmeal Cookies

cranberry-white-chocolate-cookies

White Chocolate Cranberry Oatmeal Cookies

Ingredients:
1 cup all-purpose flour
1 ¾ cup oats (I used quick cooking oats)
½ cup light brown sugar
2 tbsp white sugar
½ tsp cinnamon powder
½ tsp baking soda
¼ tsp salt
1 large egg
½ cup butter
2 tsp vanilla essence
¾ cup dried cranberries
¾ cup white chocolate chips

Method:
Whisk together flour, baking soda, cinnamon and salt and keep aside.
Beat butter, brown sugar and white sugar for few mins.
Add egg and vanilla essence and beat again.
Add flour and mix well.
Add oats, chocolate chips and cranberries and mix well.
Cover and refrigerate for 30 mins.
Preheat oven to 160 degree Celsius. Line a baking tray with parchment paper or wax paper. No need to grease.
Scoop out 1 tbsp or 2 tbsp per cookie and place on the tray with some space between them.
Bake for 12-15 mins. Take out and cool completely on a wire rack.
Store in an airtight container or refrigerate.

Notes:
If you prefer soft cranberries in the cookie, place the cranberries in a bowl and cover with hot water for 20 mins. Drain and squeeze out excess water and use in cookies.
In case your cookies don’t spread, after 8 mins, press slightly with the back of a flat glass and finish baking.
Sometimes, when you scoop, no chocolate chips will appear on top. In that case place a few on top strategically 🙂

Sesame Biscotti

Sesame Biscotti

Sesame Biscotti
Recipe source: Chefindisguise

Ingredients:
3 cups all-purpose flour
½ -1 cup sugar
2 tsp baking powder
2 tsp fennel seeds
3 tsp sesame seeds
2/3 cup vegetable oil
3 eggs
2 tsp vanilla essence

For topping:
5 tbsp honey
½ cup sesame seeds

Method:
Line a baking tray with parchment or wax paper and lightly grease with oil.
In a food processor bowl beat eggs, sugar and vanilla.
Add oil, sesame seeds and fennel seeds and beat for one minute.
Add flour and baking powder and beat to mix completely.
Dough will be sticky.
Wet your hands with water and transfer the dough to the baking tray. Smooth top with wet hands.
Drizzle honey on top and spread gently.
Sprinkle sesame seeds generously.
Bake in preheated oven at 180 degree Celsius for 30 mins or until a skewer comes out clean.
Take out of oven and cool completely.
Cut biscotti into desired shape using a serrated knife.
Spread on a baking tray and bake again for 5-10 minutes. Turnover and bake for 5 more minutes.
Switch off the oven and let biscotti sit in the oven for an hour or so.
Store in an airtight container when completely cool.

Cocoa Crinkle Cookies

Cocoa Crinkle Cookies

Cocoa Crinkle Cookies –Hershey’s

Ingredients:
2 1/3 cup all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup cocoa powder (I used Hershey’s)
1 ½ cup-2 cups sugar
¾ vegetable oil
4 eggs
2 tsp vanilla essence
½ cup powdered sugar for rolling

Method:
Whisk oil and sugar in a large bowl.
Add cocoa and mix well.
Whisk one egg at a time and mix well.
Add flour, baking powder and salt and mix well.
Cover and refrigerate for at least 6 hrs or overnight.
Preheat oven to 160 degree Celsius. Line a baking tray with parchment paper.
Shape cookie dough into 1 inch balls and roll in powdered sugar.
Place on the baking tray with 2 inch distance between each.
Bake for 12-15 mins until tops are cracked and bottom becomes lightly brown.
Cool for 5 mins on tray and transfer to a wire rack to cool completely.
Store in an airtight container.

Peanut Butter Blossoms

Peanut Butter Blossoms

Peanut Butter Blossoms
Hershey’s –makes about 30-32

Ingredients:
1 ½ cups all-purpose flour
1 tsp baking soda
½ cup brown sugar
½ cup shortening
¾ cup creamy peanut butter
1 egg
2 tbsp milk
1 tsp vanilla essence
½ cup granulated sugar for rolling (optional)
Hershey’s kisses chocolate

Method:
Beat shortening and peanut butter until smooth.
Add sugar and beat to combine.
Add egg, milk and vanilla and beat well.
Add flour and baking soda and mix well.
Shape dough into small balls and roll in sugar if desired.
Place on ungreased baking tray and bake for 10-12 mins.
Take the tray out and immediately place a chocolate into center of each cookie.
Transfer to a wire rack and cool completely.

Notes:
Place in the refrigerator for some time to speed up cooling.
No need to refrigerate the dough before making cookies. Dough can be handled easily.

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars
Adapted from King Arthur flour

Ingredients:
2 ½ cups all-purpose flour
1 ½ -2 cups brown sugar
2 ¼ tsp baking powder
¾ tsp salt
1 tsp coffee powder
10 tbsp butter
3 eggs
1 tsp vanilla essence
1 ½ -2 cups of chocolate chips or mix of chips and nuts

Method:
Melt butter in a large pan. Take off fire.
Add sugar, vanilla essence and stir well. Allow to cool slightly.
Add one egg at a time and beat well.
Add flour, baking powder and coffee powder and stir to combine.
Add chocolate chips and/or nuts and stir.
Line a baking tray (9”x13”) with wax paper and grease lightly. Pour the batter into the pan.
Bake in preheated oven at 160 degree Celsius for 25-30 mins until the tops are set.
If over baked, it becomes too dry. It is better to take out when slightly soft; it will set as it cools.
Cool completely before slicing.

Breakfast Cookies (with or without egg)

Breakfast Cookies

Breakfast Cookies (with or without egg)
Recipe source: Chefindisguise

Ingredients
1 cup all-purpose flour
1 cup corn flakes
½ cup oats
½ cup desiccated coconut
½ cup whole almonds
½ cup raisins
½ cup sugar
½ tsp baking soda
½ cup butter
1 egg OR 1 tbsp flax powder mixed with 3 tbsp water
½ tsp salt
1 tsp vanilla essence

Method:
Beat butter and sugar for few minutes.
Add egg OR flax egg, vanilla essence and mix well.
Add flour, baking soda and salt and mix well.
Add coconut, almond, cornflakes, oats and fold to combine. Don’t overmix.
Use your hands or 2 tablespoons to scoop walnut size piece of dough, slightly flatten them and place on a parchment paper lined baking tray.
Bake in a preheated oven at 160 degree Celsius for 12-15 mins.
Cool them on a wire rack. They will harden as they cool.
Store in an airtight container.

Date and Nut Bars

Date & Nut Bars

Date and Nut Bars
Adapted from acakebakesinbrooklyn

Ingredients:
1 ½ cups chopped dates
1 ½ cups nuts (I used walnuts)
2 eggs
1 tsp vanilla essence
5 tbsp all-purpose flour
1 tsp baking powder

Method:
Beat eggs till creamy.
Add flour and baking powder and beat until mixed.
Fold in nuts and dates.
Spread on a greased parchment lined baking tray. Spread even and thin as possible.
Bake in a preheated oven at 160 degree for 15-20 mins or until bottom starts to brown.
Cool and cut into squares.

Oats and Cornflakes Cookies

Oats and Cornflakes Cookies

Oats and Cornflakes Cookies
Recipe source: Nikki

Ingredients:
1 cup all-purpose flour
1 cup cornflakes
1 cup quick cooking oats
½ -1 cup chocolate chips
½ tsp baking soda
¼ tsp baking powder
½ cup brown sugar
¼ cup white sugar
½ cup softened butter
1 egg
1 tsp vanilla essence
½ tsp salt

Method:
Beat butter and sugar till mixed well.
Add egg and vanilla essence and beat well.
Add flour, baking powder, baking soda and salt and mix again.
Add oats and cornflakes and beat gently to mix.
Fold in chocolate chips.
Make small balls and place on a parchment lined baking tray.
Bake in a preheated oven at 160 degree Celsius for 10-12 mins.
Cool on a wire rack.
Serve and enjoy!

Crispy Honey Granola Bars

Crispy Honey Granola Bars

Crispy Honey Granola Bars
Adapted from onceuponachef

Ingredients:
2 cups rolled oats (I used quick oats)
1 cup rice crispies
½ sliced chopped almonds
½ cup unsweetened coconut
½ tsp cinnamon powder
¼ tsp salt
½ cup honey
2 tbsp butter
2 tbsp brown sugar
2 tsp vanilla entrance

Method:
Preheat the oven to 160 degree Celsius.
Spread oats and nuts on a parchment covered baking sheet and toast for 10 mins, occasionally stirring.
Add coconut and mix well and bake again for 5-7 mins.
Meanwhile, add honey, brown sugar, butter, salt and vanilla in a small pan and heat until brown sugar dissolves.
Take off fire and keep aside. It ok if it cools little bit.
Mix oats, cinnamon powder and rice krispies in a large bowl.
Add the honey mixture and mix well.
Grease the same parchment paper lightly with oil and spread the oats mixture evenly. Don’t make it too thick.
Don’t press down hard.
Return to oven and bake for 25 minutes. Take out and cool till warm to touch.
Cut into bars with a serrated or sharp knife. Store in an airtight container when completely cool.
Note: After baking for 20 minutes, I switched off the oven and left it inside for 2hrs (oven door closed) The result was very crunchy crispy bars!!

Crispy Honey Granola Bars 1