Peanut Butter Chocolate Chip Cookies

Now a days, Nutella and peanut butter become few of the must ingredients in my kitchen pantry. We use both mostly for breakfast along with breads. (Look, How lazy I am!) But if it sits good for long time in my pantry, then I'll look and try some recipes using it simply for the sake of finishing it. In that way, the idea of preparing peanut butter chocolate chip cookies came to my mind which I bookmarked almost a year ago from here.



Both smooth as well as crunchy peanut butter worked out well for me in this recipe. These cookies have crunchy outside and chewy, gooey inside and as a whole, you never stop eating only one. I followed exactly what was given in the original recipe and I only reduced chocolate chip quantity to 3/4 cup as I had only that much quantity by the time of trying these cookies. Try them. The are very easy to prepare also.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Makes: 24 cookies



Ingredients:



Butter - 1/2 cup

Sugar - 1/2 cup

Brown Sugar - 1/2 cup (I used dark brown sugar)

Egg- 1 no

Vanilla extract - 1 teaspoon

Peanut butter - 3/4 cup (I used Crunchy Peanut Butter)

All purpose flour / Maida / Plain flour - 1 cup

Baking powder - 1 teaspoon

Salt - a pinch

Chocolate chips - 3/4 cup or 1 cup

Method:



1) Preheat the oven to 375ºF or 175ºC.

2) Line the baking tray with parchment paper.

3) Take a mixing bowl. Mix together butter and sugar till it get creamy texture.

4) Add egg and vanilla extract till it incorporate well with the creamy butter and sugar mixture.

5) Add peanut butter and continue mixing.

6) Add the dry ingredients (flour, baking powder and salt)  and mix well.

7) Finally add chocolate chips and mix again.

8) Scoop out a tablespoon full of batter from the bowl and drop it in the prepared parchment paper. I was able to make balls and arranged them as slightly flatten balls in parchment paper.

9) Bake it for 12 minutes or till you get slight golden colour outside for the cookies.

10) Remove from the oven and allow it to cool for few more minutes.Once they are cooled they become more crunchy.

11) Serve warm.

Note:

1) As I used dark brown sugar, I have dark coloured cookies.

2) I was able to bake cookies correctly with 12 minutes but I had slightly crumble texture for few of the cookies. So, keep on keep on eye to your oven after 10 minutes itself.

Getting the Most Out of Your Design Consultation

We're often asked how to best prepare for your first consultation with one of our on-site designers.  We've compiled some tips to help you get the most out of your visit!

-BRING IDEAS WITH YOU: collect magazine articles, photos and anything inspirational that you think suits your style.  There are lots of great resources on-line as well; try houzz!

-WISH LIST: write down a list of the most important items that you would like to see incorporated.  This can be anything from lots of counter-space to deep storage.  If you have images of these bring them too!  This gives us a great head start in knowing where your priorities lie.

-MATERIAL: Braam's is a completely custom company, so there are limitless combinations of materials.  We offer many different wood species, stain, paint and specialty finishes which you can combine to create a unique look.  There are also a variety of door styles to choose from > see our post here about the shaker profile (one of our most popular). 
Above all pay attention to the ideas that you've collected and think about what style you gravitate towards. 

-APPLIANCES: If you plan to keep your existing appliances, write down your current model numbers and their approximate dimensions.  If you plan on getting new ones, do a little research on the types of models out there.  The options are endless and all with different features.  The layout of your kitchen is dependent on what type and size you're looking for.

-MEASURE: Bring measurements of your current room you plan to re-model.  It's always helpful to note where windows, doors, stairs, vents, electrical outlets and light fixtures are.  

-BUDGET: This is one of the most important things to consider before coming in.  Braam's staff are willing to work within your budget and we can offer advice on how to achieve your dream kitchen relative to the things on your wish list. 

-MAKE AN APPOINTMENT: You are welcome to drop in to one of our showrooms at any time!  However, if you make an appointment in advance we can ensure that a designer is able to set aside the time needed to address all of your questions and give you their undivided attention.  


Don't get overwhelmed! The further into the process we go the more specific we need to be.  Call your local showroom to set up an appointment with one of our on-site designers:

London Showroom: 

P:             519-432-6404       

75 Wellington Street, London, ON, N6B 2K4 

Oakville Showroom: 

P:             905-845-8138       

136 Church Street, Suite #1, Oakville, ON, L6J 1M9 

Birmingham Showroom: 

P:             248-646-3395       

114 South Old Woodward Ave, Birmingham, MI, 48009

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Rava Idly / Steamed Semolina Cake

Truly speaking, I never tasted rava idly neither at any restaurant nor at my home. My Mom prepares only instant rava dosa and till now she haven't prepared rava idly at home. But I have tasted rava idly at few of my relative's and friend's marriage functions.



As a typical food blogger, I want to try this recipe too and post in my website. I have tried few methods many times from the Internet but all the time I ended up with getting only hard rava idlies. I was not able to figure out what went wrong each time.  After little frustration, I stopped trying it for a while.



Last month, When I was looking for idly batter to prepare breakfast, I found the batter was not sufficient for making idlies for both me and my husband. So, the idea of making rava idly came again to my mind and started instantly with the ingredients what my mom uses to make rava dosa. Additionally I have added seasoning with channa dal and reduced the water quantity to make the batter thick for preparing idly. It came out very well. It was soft and porous.  After that with the same measurement I tried and results were good each time. The husband who is not very fond of rava idly finished everything what I served him and asked for extra idlies. :-) What else I need than this?

Basic Information:

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Makes: 13-15 idlies



Ingredients:



Rava / Semolina - 1 and 1/2 cups

Sour Curd / Sour Yogurt - 1 cup

Water - 1 cup or more to make thick batter

Salt - to taste

Coriander leaves - 3 tablespoons, finely chopped

Oil - 3 teaspoons

Green chillies - 3 nos, finely chopped

Curry leaves - 2 string, finely chopped

Mustard seeds - 1/2 teaspoon

Channa dal - 1 tablespoon

Asafoetida - a big pinch

Eno Fruit Salt - 1 teaspoon (See notes below)

Cashew nuts - 10-15 nos

Ghee - 2 teaspoons

Method:

1) Heat ghee in a kadai/frying pan. Throw cashew nuts and fry till they become slight golden brown. Remove from pan.

2) Reduce the flame and add the rava in the same pan with the remaining ghee. Roast till the rava releases nice aroma and becomes slightly golden brown. Transfer the rava to a wide plate immediately and allow it to cool. Turn the flame off. Don't let the rava in the same kadai/ frying pan.

3) When the rava is cooled enough to room temperature, Transfer it to a bowl and add beaten curd and salt. Mix well. Now, slowly add water till you get slightly thick batter consistency.

4) Add coriander leaves and mix well. Let it sit for 5-10 minutes.

5) Meanwhile, heat oil in a pan and add mustard seeds when it is hot.

6) Add channa dal and fry till it turns golden brown. Immediately add finely chopped green chillies and curry leaves. Add asafoetida and turn the flame off.

7) Now, check the prepared batter. If it is too thick, add more water and make idly batter consistency and then add seasoning. Otherwise, directly add the seasoning to the prepared batter and mix well.

8) Heat the idly mold pan in the stove with sufficient water. Grease oil in the idli molds and keep cashew nuts in center of it. It is just for decoration purpose. You can skip this if you don't have cashews at hand.

9) When everything is ready, add eno fruit salt and mix well. You can see the batter is frothing well.

10) Immediately adding the eno fruit salt, pour the batter into the prepared idly mold’s and keep inside the idly pan.

11) Steam it just for 7-10 minutes. You can also check it by inserting a tooth pin inside and see it comes out clean.

12) Transfer the idlies to the serving bowl and serve hot with your favourite chutney.

13) We enjoyed it with coconut chutney and tomato onion chutney.

Note:

1) You can either use sour or normal curd. It is based on your taste.

2) Add grated carrot or other vegetables for variations.

3) If you have more batter, divide them and add eno fruit salt just before steaming idlies. This is very important as the softness of the idlies purely depends on this.

4) You can also add an extra teaspoon of eno fruit salt. Based on it, the outcome will be very soft and porous.