Wednesday, 16 January 2013

White Chocolate Cranberry Cookies

You know sometimes in life you come across the occasional people who don't care for Chocolate Chip...
I know - I didn't even know they existed up until i offered my cousin one and she refused :O
Good News!
These are the type of cookies you offer them and no love lost.

White Chocolate Cranberry Cookies

Yea, Even Chocolate Chip Cookie Lovers would devour these.
These cookies are soooooo easy to reproduce, they will sure make it to your Go To Recipe Box.
The trick with these cookies are that they aren't baked immediately after mixing...
Placed in the refrigerator for a minimum of 1 - 2 hours and you will get the most moist, most delicious cookie you've ever had. Reason being that they will spread if baked right after mixing.

Texture Shot

White Chocolate Cranberry Cookies
Appr. 2 dozen

1 cup butter, softened
1 1/2 cups brown sugar
1/4 cup sugar
2 eggs
1/4 tsp vanilla
2 3/4 cup flour
1 cup rolled oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 tsp cinnamon
1 1/2 cups dried cranberries
1 cup walnuts, chopped
3/4 cup white chocolate chunks

1. Preheat oven to 350 degrees F for 10 minutes. Cream together butter, sugars, eggs and vanilla.
2. Combine all dry ingredients except for cranberries, nuts and chocolate. Stir dry ingredients into butter mixture then add the berries, nuts, chocolate.
3. Either using a Tablespoon measure or a small Ice Cream Scoop, drop onto cookie sheets and refrigerate for no less than 1 hour.
4. Bake for 15-19 minutes or until edges are just beginning to brown. They will still be soft in the centre and will seem underdone when they first come out of the oven, but when they cool they will have slightly crispy edges and soft, ooey, gooey centres.

There you have it. I do hope you enjoy this recipe and if you try it , please feel free to share it with me on any social media. They certainly are worth a try.

Twitter: @meera_ali

Wednesday, 9 January 2013

The Art of Cooking and Science of Baking

They Say,
Cooking is an Art but Baking is a Science

 I like to think of baking as an artistic science and cooking as a scientific art.
I have one to many times seen the aunt or mother in law use the wrong measuring cups or spoons when baking and being the avid baker that i am, it's gut wrenching...
But you can't correct them, because that's the way they were taught, by average and it works, quite well i might add. But in today's world when you pick up a tried recipe , everything seems so precise and if you don't follow that recipe things won't come out the way it suppose to.
So i'm gonna try to explain the Science of Baking for those of you that are interested.

In baking we might have come across once where they tell you which cups to use for dry and wet ingredients.
They tell you how to level of the top to make sure it's accurate and keep eye level measurements for liquids.
How to fluff up the flour before measuring. How measuring dry ingredients by weight is better than by cups.

Well i say Go With What Works for You.

I'm the 'Scientific' type just because of this little perfection thing i have going on and i time everything. 

So try out a few things and stick to what works for you.

But make sure not to be lost in the Science of it and Enjoy Baking.

Tuesday, 8 January 2013


Hi All!
Welcome to my little spot on the web where i post my favorite recipes and also my trial and errors.
Thank You and Stay tuned for lots of Deliciousness.

Stay Sweet!