Eggless Oatmeal Raisin Cookies

Dear Foodies,

During my Masters, we had a Subway sandwich place inside our campus and it was just outside the building that housed my lab. Needless to say a veggie sandwich was my lunch far more times than I can count. I hardly go there now, but every few months I start craving that sandwich. My sub would have most of the veggies and the dressing combo was always sweet onion & chipotle always. After a few months I did not have to repeat my selection at all, the moment I was spotted walking into the place, they would have my sandwich started. I had a well ordered 'usual' on the menu and recognized at most of lunch spots around campus. I know I should not be proud of it, but well it felt good in some twisted way...:) On the days that I knew I was going to have a long day ahead of me in the lab, I would add a cookie to my order at Subway, either the oatmeal raisin or the white chocolate macadamia nut. These cookies are massive, and a mini meal by themselves. I think this was my first introduction to cookies too, and though not the best ever, they atleast did not put me off cookies either. I've eaten many more cookies since, and also experimented with making them at home. These fabulous chocolate cookies were made last two Christmas's, to share with friends & family and I think it'll continue to become a tradition from now on.

One challenge that I face when baking at home is my aversion to using eggs. I've experimented with different egg replacements for different recipes to see which combination resulted in the best end product. Applesauce, flax seed, banana puree, leavening ingredients, cornstarch, tofu, vinegar have all been tested. Muffins, cookies and small cakes turn out really well using these substitutions and you'll never notice a difference. These cookies today use flax seeds to replace the eggs in this original recipe.

Shortbread Cookies - fruit & nut/salty

Dear foodies,

I hope all of you who had a long weekend last week, had a blast. I surely did :) We had a mini roommate reunion in California. I met up with two of my first and longest roomies from grad school, in California! The three of us lived together for close to three years and there is a nice comfort zone that we've fallen into. I've also shared an apt with two other gorgeous gals during grad school, and one of them is getting engaged next week! Hugs to all of them, love you :) We don't have to be in constant touch (though we do) and don't have to explain our words or actions or anything about us at all. We just know each other, plain and simple. We let our guards down and no topic is off bounds. I am known to lose my temper a bit (yeah, a bit. and I'm going to stick to that), but these gals know how to handle me, really well! I would never be able to do that, and thank God for them :D Its a blessing to have such wonderful girl friends. So when I knew the three of us were going to meet, I wanted to take a gift along. Ofcourse I had to make it myself right ? so I made these yummy shortbread cookies, in three different flavors ;-)

My entry to Click - Cookies/May 2009 hosted by the Jugalbandits, thank you :)

These are on the same lines as the fruitcake cookies I made earlier but a lot more simpler this time. The original recipe by itself is fairly easy to do, but I watched a recipe online for a citrusy and nut filled cookie and wanted to try that this time. I like this recipe cos it does not have any of the egg-substitution craziness and it turns out great every time. I made 3 different batches, one with walnuts and a hint of orange, dried cherries and walnuts in another and the third one was a savory & salty version. All of them turned out great and if I really had to to choose one, I would go back to the fruit n nut combo, though the salty one came really close to the top.

Shortbread Cookies

Ingredients:

• 1 stick of butter (unsalted) - at room temperature
• 1 1/2 cup - All purpose flour
• 1 Tbsp - milk

Fruit & nut

• 1/3 cup + 1 Tbsp - light Brown sugar (adjust to taste)
• 1/2 tsp - Vanilla essence
• 1 Tbsp - Orange zest
• 1/2 cup - Walnuts, toasted and roughly chopped or combination of nuts and dry fruits
• 1/4 tsp - Kosher salt

salty-savory version:

• 1 1/2 Tbsp - light brown sugar, packed
• 11/4 tsp - Kosher salt (adjust to taste)
• 11/2 tsp - Cumin seeds, lightly toasted and crushed
• 2 tsp - fresh Thyme leaves, finely chopped (optional, use 1Tbsp)
• 2 Tbsp - finely grated Parmesan cheese (optional)

Method:

1. In a large bowl, cream together the butter and sugar. I used a hand blender for 3-4 mins on low speed. Add the vanilla essence, orange zest and salt and blend for another minute until the butter is fluffy and the sugar is well combined. (for the savory version, add all the ingredients, but for the parm cheese now)
2. Next add the flour in 1/3rd cup portions and blend lightly. Be careful not to overmix the dough, it'll lead to tough cookies. Blend just until the flour gets combined with the butter. Once all the flour is incorporated the dough will resemble crumbs, the size of peas. You should be able to form a ball with it when pressed together lightly.
3. Add the chopped fruit, nuts, milk and combine together. (Fold in the parm cheese at this point for the savory version.) Tip the dough onto a flat surface and knead lightly to form a round ball. Take some plastic wrap, place the dough on it and shape as a log using the wrap for help. The cross-section of the log will give you the final shape/size of your cookie since the cookies don't spread while cooking.
4. Refrigerate the dough for atleast 30 mins-1hr before baking. When ready to bake, pre-heat the oven to 350deg. With a sharp knife cut the log into 1/2 inch rounds. (If they fall apart you can easily force them together.) Line a baking sheet with aluminum foil and arrange the cookies 1/2 inch apart.
5. Bake for 15-20mins, checking on them every minute after the 15 minute point. When the edges start to turn a light golden take them out. They will continue to cook for a few more minutes outside the oven. Transfer the cookies to a cooling rack so that the residual heat in the pan does not burn them.

These are one of the easiest and quickest cookies you will make. They aren't any complicated steps and the logs freeze really well. I have half a log of each still sitting in my freezer, waiting to get eaten by friends visiting next week. I intended to dip the cookies in chocolate and melted some callebaut bittersweet chocolate and flavored it with some caramel flavored Kahlua. But I was a little impatient I guess and ended up heating it more than I should have. I was using very little chocolate and was microwaving it for 15sec intervals. It looked perfect when it came out from the microwave 30secs later, but the residual heat in the glass bowl made the chocolate seize up on me. I couldn't let such gorgeous chocolate go unused and so I quickly rolled them out and nibbled on them, topped the cookies with them :-P

All the three flavors turned out fabulous. I was initially worried about the sugar I added in the salty version. The butter tasted a lil salty-sweet and I wasn't sure I had made the right decision by adding it. But along with the flour it turned out really good. You could hardly taste the sugar in the final cookies but it enhanced the overall flavor. The Parmesan cheese speckled the cookies in gold when baked in the oven :) The thyme though, did not stand out in the cookies, you might have to use a lot more for its flavor to shine through. The cumin seeds gave the cookies a very nice warmth and taste, very similar to the Indian nankatai.

The sweet versions were great as expected, not overly sweet and crumbly, melt-in-your mouth style. My roomies enjoyed the fruit n nut one with the tartness of the cherries cutting through the richness of the cookies. We snacked on them during our drive to Lake Tahoe and SFO over the weekend. It was a picture perfect weekend, and here are a few of the photographs :D

The solutions to the foodie crossword are up, well N posted them more than a week back, it was me who hadn't updated this space. Solutions! I hope you enjoyed it.

These cookies are being packed up for Mansi of Fun & Food blog, for her Sugar High Friday June edition, Fruit & Nut.

Snack time - Savory Cake

Dear Foodies,


This one is a different take on my buttermilk biscuits. Will come back with the recipe in awhile.

Sorry for keeping you guys waiting ! This cake is really very similar in taste to the buttermilk biscuits I made, but surprisingly does not have the same ingredients. It does not have all that butter and neither does it need buttermilk !! I made this cake around the same time I made the Vanilla-Strawberry muffins, and that would mean I used the same sour-cream and cheese mix (with a slight variation) :-P I think these two recipes can stand proof to the charm that this mix does to your baking !

I had a lot of vague ideas in mind when Meeta announced the theme for this month's MM to be Savory Cakes. I did not want to try a full-fledged cake because I have very rarely been successful. For some reason my egg-less versions make better muffins than cakes !! Would anyone know why ??

Getting back to the recipe in hand, I wanted to use the ricotta cheese lying in the fridge and was trying to sort out the ingredients. I also had some feta cheese that I thought I could use, as it is salty and might be good in the cake. When I had read this post in Meeta's blog I really fell in love with it. I could feel the fluffiness in the souffle and decided to experiment with what I had in the kitchen to get something to imitate that effect.

So what did I finally do ... ??

Off to the recipe. This one involved a lot of experimentation just like all the other of my baking trials.
Ingredients:

• 1 1/2 cup - All Purpose Flour
• 2 tsp : Corn Starch
• 1 tsp : Baking Powder
• 1 1/2 tsp : Baking Soda
• 2-3 Tbsp : Whipped Cream
• 1 1/2 tbsp : Sour Cream
• 1 tbsp : Ricotta cheese
• 1 tbsp : Feta cheese,crumbled
• Seasoned with Garlic-Parsley salt and red pepper flakes

For the crust:

• 2 tbsp : Bread crumbs
• 2 tsp : Corn meal
• A fistful of vermicelli ( a huge mistake !!)
• 1/2 tbsp : Melted butter

...and some mozzarella cheese on top.

Procedure:

1. Starting with the crust: I did not have stocked bread crumbs and so drizzled some olive oil on a few slices of bread and sent them into the oven for abt 15 mins till they turned crisp.After they cooled I crumbled them.
2. Added some corn meal and butter & Mix until it forms a ball when pressed lightly with your fingers. I made a huge mistake of adding some vermicelli to this, on cooking it got really hard and was taking away the softness of the cake :-(
   
3. Spread this on the bottom of your baking dish and bake for a few minutes.
4. For the batter: In a small bowl, beat the whipped cream until it forms soft peaks. In another one mix the ricotta cheese and sour cream and beat for a few minutes until well mixed. Even this mixture will become a little fluffy. If you have a electric beater all this should be very easy.
5. Sift all the dry ingredients and slowly fold in the whipped cream, feta cheese(this one was salty so I added less amt of salt), garlic-parsley salt, red pepper flakes and the sour cream+ ricotta cheese mix.
6. Add half the sour cream and ricotta cheese mix and increase as you incorporate all the ingredients. You might not need the whole, but if you think you will need more liquid to get the right consistency, use milk/buttermilk.
7. The batter was not smooth in consistency like cake batter, but a more sticky one. I did not beat the mixture too much.
8. Transfer and spread this over the crust, top with some mozzarella cheese and bake for about 30 mins and test for done-ness.
   
9. You can either transfer the cake onto a serving dish by placing it over the baking dish and inverting so as to have the cake crust upwards on the dish or leave it as is like me since I used a pyrex dish and cut slices as you need :-)

This cake was really great for a light snack in the evening and a perfect accompaniment to my Orzo soup that night. It was fluffy as I had hoped it would be. It reminded me a lot of the buttermilk biscuits but it had no butter in it and hardly any buttermilk ...hmmm. I enjoyed this one and the crust also was something I tried for the first time. It paired really well with the cake and made it more interesting. The one mistake I did was adding the vermicelli. Got a little over adventurous and less thoughtful !! So skip that one step and try this one out, I am sure you will enjoy it too :-)

And now I'm off to mail this to Meeta for her wonderful Monthly Mingle - Savory Cakes' event.