These chocolate peanut butter cookies are a peanut butter and chocolate lover’s delight. Plus, they are whole wheat!
I love baking cookies. I love baking actually. But I do love baking cookies, in particular. The dough is easy to put together. You can scoop out portions and keep the cookie dough in the freezer to bake any time you want. And there are so many variations you can try.
Recently I had planned to make my peanut butter cookie recipe from the blog. While measuring the ingredients I decided to swap some of the flour with cocoa powder to make chocolate peanut butter cookies instead of my regular peanut butter cookies. I also made them 100% whole wheat. They came out great and thought will share the recipe with you.
A note: I did not change the sugar amount, since I like my chocolate stuff to be less on the sweet side. In case you like sweeter cookies, add 2 tbsp of sugar to the recipe.
If you are following me on instagram, you would have seen the post on the chocolate chip cookies. It was one of the first posts I wrote on the blog, and while I have made the recipe a couple of times now, it was only recently that I updated it with better photographs and a printable recipe. If you are looking for more cookie inspiration check out that blog post too.
The last couple of days have been busy and was only able to post one new recipe last week but in the coming few days I have a cheesecake recipe, a granola recipe and a corn tikki recipe to share. I am also looking for ideas and inspiration for recipes to try and love hearing your suggestions. Also, a big thank you to everyone who has tried a recipe from the blog and tagged me on your posts on instagram and left a comment on the blog or messaged on Facebook. It really means a lot to me when I see you trying a recipe out and liking it!
Hope you get to try this recipe out. If you do, do share your results. Have a great day!
From scratch sweet pull apart monkey bread made with whole wheat challah dough and a generous topping of cinnamon sugar.
Remember the braided whole wheat challah loaf I shared few posts back. Since the recipe yields two loaves, I decided to play with shapes and ended up making this Monkey Bread Challah with the other half of the dough. The challah dough recipe is wonderful and add some cinnamon sugar and butter to the dough, the results are a buttery billowy pull apart sweet bread.
I adapted the recipe from the Hot Bread Kitchen cookbook. If you love baking breads, its a cookbook you will love to have on your book shelf.
This was the first time I was working with challah bread and I loved it. It is one of my new favorite breads to bake. The best part is the dough makes enough for two loaves. With one loaf you can go the traditional braided challah way and with the other you can experiment and make something sweet. That ways you get the best of both worlds- one savory loaf and one sweet loaf.
It doesn’t hurt that it is part whole wheat too 🙂
I have a few recipes lined up for the coming weeks. I know it is Tuesday and generally I post on Garam Masala Tuesdays but as you can see I haven’t been as regular with them as I used to be. I don’t cook much Indian these days since my parents have a great cook who makes amazing Indian food. But when I posted the insta stories on Seviyaan (vermicelli) burfi, I got a few requests to start GMT again. So once I have a few Indian recipes lined up, I will start posting on GMT again.
Let me know if there is a particular recipe you would like me to try and share.
For now enjoy this whole wheat monkey bread challah recipe.
Beat the summer heat with this easy, quick mango passionfruit ice cream. Fret not if you don’t have an ice cream maker because this recipe yields a creamy, yet fresh ice cream even without one.
Mango season is upon us here in India, which means a lot of Mango recipes coming your way. Nothing screams summer louder than this mango passionfruit ice cream. It’s bursting with the fresh and refreshing flavors of mangoes, and with a slight tang of passionfruit. A perfect treat for the summer heat.
A few years back, when I was still in US, I had visited India during the summer months. Häagen-Dazs had just opened its first outlet in Delhi and I went to try it out. They had certain local flavors and mango passionfruit ice cream was one of them. I had never eaten passionfruit anything before and when I tested the mango passionfruit ice cream, I was sold. It was tangy, creamy yet refreshing. The flavors were fresh and since then I have been meaning to recreate that flavor combination of mango and passionfruit at home.
I had some frozen passionfruit puree left from the time I made the passionfruit ice cream. When mango season hit, it was one of the first things I set out to make. Its weird how tastes evolve as we grow older. As a kid I hated mangoes- I didn’t like the mess that came with eating mangoes (In India, we use our hands and mouth to eat mangoes, and it gets messy). Now, I don’t mind the mess and in fact love mangoes. They work very well in desserts, and the possibilities are endless.
This recipe is easy. Just a whiz in the blender and you are set. I used an ice cream maker (this one), but in case you don’t have one you can still get good results. The addition of milk powder is what keeps this ice creamy and keeps it from forming ice crystals.
Hope you get to try the recipe. If you do, please share your feedback here. You can also tag me on Facebook, instagram or twitter.
Blend all the ingredients together in a blender till well combined. Transfer to ice cream maker and freeze according to the manufacturer's instructions.
To make this ice cream without an ice cream maker, after you have blended all the ingredients, either transfer it in into the container that you plan to freeze the ice cream in, or if you have enough freezer space leave the blended ice cream in the blender. After 45min- 1 hour check on it and if you see the mixture freezing at the edges, remove from freezer and give it a whizz. Repeat process 3-4 times and then transfer to the container you want the ice cream to freeze in and let freeze completely.