Nutella Bread

If you want to try your hands at baking a sweet bread… then this one is the first thing you should be baking. A bread slathered with NUTELLA… Doesn’t is sound amazing??

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Hello Lovely Readers,

Sunday is my favorite day for writing a blog post. I don’t know why, but I enjoy writing on Sunday’s. Generally I post a recipe early morning on Sunday’s so that if you guys wish to try the recipe you may do so. But I kinda got late today. Nonetheless, I know that this recipe is too luscious to be ignored. If you are a NUTELLA lover (which I am assuming most of you are), you definitely need to try this bread…..

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If you are following me on INSTAGRAM, you would know that I have decided on certain fixed days for my blog post. I am now onward going to publish a new post every SUNDAY and WEDNESDAY. The reason behind this is that most of you keep messaging me about what would be my  next post or when is it coming out. So, I decided to fix days for the blog post so that you guys are more aware about it. Also, I am trying to click as many WORK IN PROGRESS pictures as possible so that it helps you create the recipe same as I did. Guys, I try to keep the recipe as simple as possible, but if you have any doubts or queries please feel free to message or email me. I would be more than happy to help.

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Coming back to this recipe, this was my very first attempt to a sweet bread. I just did my Caramelized Onions, Tomatoes and Herbs Foccacia Bread recipe last week and it was a huge hit. But savory breads are a little easier in comparison to the sweet ones. Not like the making process is any lighter. But it just tastes amazing with so much of flavor. In case of sweet breads its a little tough that ways.

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The only thing that Kills me about this bread is that I just got a tiny little bite of it. I am not kidding guys. All I got was a tiny little bite of it. That is it. I was so so happy and excited with the victory of having nailed it in my first attempt that I didn’t even care of eating the bread.I was just too happy to smell it, admire it and photograph it. I wanted to click the best of pictures for this one. I hope I have clicked it well…what do you think??? hahaha… I can be so naive sometimes 😛

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Bread making has always been on my mind but I always thought that this is not something I can do. It used to scare me. Though I had like a zillion of bread recipes written and developed I never ever gave it a shot. Unless, last week. When my Foccacia bread was successful, I wasn’t as much scared as I used to be.This bread is a true delight to the senses. TRUST ME !

P.S- This bread not only tastes good, but looks and smells good too. It is totally a treat.

This bread does not require any fancy ingredients. The recipe is fairly simple. Also the use of yeast in this bread is really less. That is because we do not want the dough to rise high high high and lose its shape. The final rise in the bread is more of swelling and not of doubling. If you are good at kneading the dough then this one is surely a must try. You can definitely use a dough kneader to knead the dough but you need to knead it for atleast 10 mins.

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The process is fairly simple. You need to mix all the ingredients to make the dough. Make sure you knead the dough well and let is rise. Once the dough has risen, roll it out into a rectangle, spread NUTELLA on it and roll it into a log. Cut the log from the center, and start twisting the ends overtop each other. Bake and your bread will be ready.

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P.S- The best part about the bread is the swirls of nutella in between.

Lets begin with the recipe now.

RECIPE:NUTELLA BREAD

Makes: 1 loaf

Prep Time: 2 hours( Includes dough resting time)

Baking Time: 30 mins

INGREDIENTS:

  • All Purpose Flour- 200 gms
  • Yeast- 1/2 tsp
  • Vinegar-1/2 tsp
  • Warm Water- 1 cup
  • Salt- 1 Tsp
  • Sugar- 2 Tbsp
  • Nutella- 1/2 cup
  • Cornmeal- for dusting
  • Butter- for brushing

PROCESS:

In a small bowl, dissolve yeast in  1/4th cup water. Let it sit for 10 minutes to activate. Meanwhile combine flour, sugar, salt, vinegar in a bowl. Add yeast mix and the remaining water and start kneading the dough.

Dust the work surface with some flour and knead the dough for 10 mins until it is smooth. Lightly grease the bowl with oil and place the dough in it. Cover loosely with a plastic wrap, and let it rest in a warm place for an hour or until its double in size.

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Punch down the dough as shown in the picture to remove excess air. Roll the dough to form a rectangle, roughly about 10*12″. Spread Nutella in an even layer on the surface, leaving the sides.Roll tightly to form a log. Dust the parchment lined baking tray with some corn meal, and place the log in it. Now cut the dough down the middle with a knife, leaving one end intact. Twist ends on top of each other,making sure to turn the cut side towards the top. Cover the dough with a plastic wrap for another 20 mins.

Brush the braided bread with some butter.Bake for 30 mins at 160 degrees in a pre-heated oven. Remove and let it cool in a wire rack.

This bread is good to go for upto 3 days. ENJOY!!

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Strawberry Hand Pies

These Strawberry Hand Pies are flaky, sweet, juicy and baked to perfection. These were so yummy that I actually wanted to sell them at a bakery and wanted everyone to taste it. #Justathought 😛

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Hello all you lovely readers,

Did you enjoy the series of post for valentines special on the blog? Well I got a lot of feedback where in CDBS readers shared the pictures of all that they made. The Vanilla Shortbread Strawberry Trifle with Fresh Strawberry Sauce was a huge hit. That was one of my favorites too. Well I will be sharing all the feedback by the end of the month. I was supposed to do it for January too but it somehow didn’t work. But I promise from this month onwards the CDBS Monthly Highlight page will definitely be up.

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P.S- If you too want to be featured on the blog, do share your pictures and experience of cooking from CDBS. I would love to share it with the world. ❤

This month has been extremely special. Yes, a lot of amazing posts and feedback is one reason but the most amazing thing that happened a few days ago is Chef Kunal Kapur liked a few pictures of CDBS on Instagram. So did Farah Khan Ali ( Jewelry Designer). I was really taken aback by this. It was such a wonderful feeling. For more updates on that you have to follow me on INSTAGRAM: @COOKINGDIARYBYSHRUTI.

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Coming back to this recipe, its my ultimate favorite. Strawberries are there in the market for a last few weeks and I am trying to make the most of it. Honestly, it was a strawberry custard creme tart which was in my head. But then I had made a similar version with mangoes last year. (Click Here for the recipe of Mango Tarts). My mom was really craving them. Since she is out of town, I didn’t want to bake it.

P.S- You will see them on the blog soon 🙂

A bite sized pie has always been in my head. Its easier to serve and because it is bite sized you can really cut onto the portions. (Although this has never been on my mind)

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I know most of you find it really difficult to try a pie or a tart because of a simple thought i.e if it will come out the way it should. You can read my post of Mango Custard Creme Tarts for a detailed post on how to make it. The important thing to know while making a pie is that your crust should be perfect. It should be flaky and fudgy. You don’t want the crust to be either too crisp or too soft. It just has to be perfect. There is no other way.

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P.S- There are a few simple rules you need to follow while making a pie to bake it to perfection.

These strawberry hand pies are really easy to put together if you make a perfect pie dough. Once the dough is ready you are sorted to make these. I have mentioned some common mistakes that you could possibly make while making Pies. If you avoid these, you can bake them easily.

Some Common Mistakes that you can avoid while making Pies are:

1. Not Chilling the Pie dough:

I did this mistake for the first time when I made a pie. My pie was hard as a rock. Nothing beats a tender and flaky pie crust. And the key to make a perfect pie crust is chilling the dough for atleast 30 mins. If you are wondering why is this important is because it lets the butter to solidify again and lets the gluten relax and deactivate. If you don’t follow this crucial step your pie crust is most likely to shrink while baking.

2. Not using Chilled Butter:

Baking is really about the rules. We tend to avoid things like this when mentioned in the recipe. It seems less important. But you need to keep every step in mind while baking. Using a chilled butter is really important while kneading the dough. This helps to deactivate the gluten that can be formed while kneading. If you use a warm butter it will activate the gluten in the dough.

3. Over Kneading the Dough:

Whenever you make a pie crust, just combine the dough softly with your hands. It need not be perfect. It will be crumbly. Over Kneading the dough will never give you a flaky crust. Just combine the dough together and refrigerate it.

4. Throwing the pie right into the oven before baking:

Another really common mistake. You need to chill your pie for atleast 15 to 20 mins before you put it for baking. This is because while you are working with the dough the temperature of the dough rises again because of the warmth of your hands. You have to chill it again once you have filled it with your filling so that the gluten is deactivated.

5. Serve it while its hot

I know its really difficult to stop yourself once it is out of the oven…But a hot pie directly from the oven is a really bad idea. You need to cool it for atleast 1 hour before serving so that it sets naturally. Allow it to cool down.

You can make these hand pies in any flavor you like. Right from apples to raspberries to blueberries. You can fill in anything you want. I have caramelized the strawberries with some sugar to avoid the sourness in them.

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Lets begin with the recipe.

RECIPE: STRAWBERRY HAND PIES

Makes- 7 to 8 pies

Preparation Time- 1 hour( includes dough chilling time)

Baking Time- 20 mins

INGREDIENTS:

For the pie crust:

  • All purpose flour- 120 gms
  • Chilled Unsalted Butter- 60 gms (cut in cubes)
  • Vanilla Extract- 1 tsp
  • Baking Powder- 1/4th tsp
  • Sugar- 2 to 3 tbsp
  • Salt- 1/4th tsp (if you are using salted butter you can skip this)
  • Chilled Water- 2 to 3 tbsp

For the strawberry filling:

  • Finely chopped strawberries- 1 cup
  • Castor Sugar- 4 tbsp
  • Lemon Juice- 1/2 tsp
  • Lemon Zest- 1/2 tsp

PROCESS:

In a bowl mix together all the ingredients of the strawberry filling and keep aside in the refrigerator for cooling.

In a clean work surface, take the all purpose flour and add the chilled butter in cubes. Use a fork to break down the butter until the flour become crumbly.

Now add sugar, salt and baking powder. Make sure you work with really light hands.

Mix the vanilla extract and water together. Now drizzle 1 tsp of the mix at a time to combine a dough.

Do not add excess water. Just add enough to combine the dough. The dough will be crumbly. Form a ball, cover it with a cling wrap and let it chill for atleast 30 mins.

Once the dough is chilled…roll it out roughly till it is 1/2 inch thick, and cut out small circles of it as shown in the pic below.

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Now fill in the filling, cover it with another circle, and close the ends with the help of the fork. Also punch the fork a few times on top so that there is space for some air and the pie doesn’t burst.

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Once these are ready, chill it again in the fridge for about 20 mins before baking.

Bake in a preheated oven for 20 mins at 180 degrees.

Let it cool and enjoy.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Nutella, Strawberry & Cream Crepes

This is the easiest & quickest dessert ever. Aren’t you tempted to try them straight away looking at the pictures. A combination of Nutella & Strawberry is to die for.

Hello Lovely Readers,

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Well, if you have been following the blog and a last few recipes, you would know that this month I am doing a lot of easy, no-bake, egg less… Valentines Day Special Recipes. Have you tried making the Chocolate Mousse I posted on weekend? It is supremely easy to make and a must try if your loved ones love chocolate. Click the above name to open the recipe directly.

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Crepes is a French Dessert. You can also call it a very thin form of pancake. Crepes can be both sweet and savory. The savory crepes come with a great variety of fillings right from mushrooms to cottage cheese to tofu to soya. You can make them with any filling and eat it for lunch or dinner. However crepes are also popularly eaten in a sweet from. You can have it for breakfast as well as a dessert. I am yet to try a savory crepe. There is already a caramelized banana crepe on the blog. Today, since its valentines special, I couldn’t think of a better combination than nutella, strawberries and cream.

Step by Step Process 

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P.S- These crepes are absolutely mouth watering and yummy.

I think this one is the most easiest no bake dessert I have made so far on the blog. The best part is that you can make lots of crepes and store them for the future. While serving all you got to do is heat the crepes in a microwave… fill in your favorite filling…add your favorite topping and you will be good to go. I feel this is perfect for your valentines special menu because it can be prepared in advance and is so easy to put together.

When I first tired my caramelized banana chocolate crepes, I was really doubtful as to how they would turn out. The most challenging part I thought was to make an eggless version of crepes. Also crepes are more like a breakfast affair, to make a sweet version was a task. Also it is supposed to be extremely thin in comparison to pancakes. But to my surprise they turned out extremely good.

P.S- You a good non-stick pan and your crepes will not stick.

Lets get started with the recipe.

RECIPE: Nutella, Strawberry & Cream Crepes

Makes- 2 to 3 crepes

Prep Time- 10 mins

Making Time- 10 mins

INGREDIENTS:

  • All Purpose Flour- 3/4th cup
  • Baking Powder- 3/4 tsp
  • Milk Powder- 1 tbsp
  • Powdered Sugar- 2 tbsp
  • Salt- 1/4th tsp
  • Milk- 1 cup
  • Cinnamon Powder- 1/4th tsp(optional)
  • Melted Butter- 2 Tbsp
  • Strawberries- 1 cup
  • Nutella- 1/2 cup
  • Whipped Cream- 1/2 cream

PROCESS:

Add flour, baking powder, salt, milk powder, powdered sugar, cinnamon powder, melted butter, milk in a bowl and whisk everything well to a nice pouring consistency.

Brush some oil on a frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Cook till brown spots appear on the crepe. Be careful while turning it.

Apply nutella on the thin crepe and add some sliced strawberry and fold it to make a cone like shape. You can even fold it to a quarter or just roll it.

Serve it with some whipped cream.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Gulab Jamuns

Surprising..Amazing..Delicious.. Soft… Sweet..Indian…Easy…Yummilicious…

My Gulab Jamun Recipe defines all these adjectives.

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Heyy Lovely Readers,

OMG, I can’t believe its been more than 3 weeks I haven’t Blogged. I am sure most you might be wondering where have I dissappeared. Well, I know its not fair and I should have blogged more often. I was too busy this Festive Season. Firstly, I went to a Family Holiday during Dusshera and then so many preparations for my birthday..followed by Diwali.

P.S- Wishing all of you a Very Happy Diwali. May this Diwali bring prosperity and joy 🙂

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This is my first Indian Sweet attempt and I cant tell you guys how thrilled I was. You will find more of sweet recipes in my blog in comparison to the savory dishes but this one is my ultimate favorite. This one was special because its my first attempt to make an Indian Dessert. I did not want to modernize this because I love the Gulab Jamun just the way it is. I was really nervous before I began this because it was specially for Diwali and I couldn’t mess it up. Honestly, I never thought i would be trying any of this at home. But I just had to do it.

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Making these Gulab Jamuns at home is really easy. I would never want to purchase it from outside now. These were that good. All you have to do is keep a check on the measurements and the temperature of the oil while frying these…Rest will be taken care of on its own. You will be flooded with a zillion recipes online for Gulab Jamuns but they might be quite tricky and wouldnt be mentioning the Do’s and Dont’s of the recipe. Most of them use Milk Powder..Semolina and Alot of Maida to make it. I did not use any of these. I wanted to keep it authentic. I have used Khoa or Mawa for this Gulab Jamun Recipe along with Cottage Cheese(Paneer).

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The main and the most important part of this recipe is to smoothen the  khoa and paneer together to make it as soft as possible. It should form a soft texture without any lumps. Once you have mastered this step the rest of the process is very easy. Make sure they are no cracks formed while you make the balls.

P.S- Make these Gulab Jamuns at home and enjoy them ❤

RECIPE: GULAB JAMUNS

Makes About: 15-20 Medium Sized Gulab Jamuns

Preparation Time- 10 mins

Cooking Time- 15 mins

INGREDIENTS:

For the Sugar Syrup (Chashni):

  • Sugar- 1 1/2 Cup
  • Water- 1 Cup
  • Cardamom Power-1/2 Tsp
  • Rose Water- 1 Tsp
  • Kesar- 1 pinch

For the Gulab Jamuns:

  • Khoa or Mawa: 250 gms
  • Paneer or Cottage Cheese: 200 gms
  • All Purpose Flour or Maida: 1/4 th Cup
  • Cardamom Powder- 1/4th Tsp
  • Pure Ghee- 2 cups (for frying)
  • Pistachios- A handful for garnishing

PROCESS:

1. In a pan add all the ingredients under the Sugar Syrup section and heat them until the sugar is dissolved and a little thickened.Make sure the sugar syrup or chasni is not too thick.

2. Cook for about 5 mins and then keep aside. While the sugar syrup is boiling… Grate the khoa and Paneer together and mash it with your hands for about 2..3 mins. Make sure there are no lumps and it is really smooth in texture.

3. Once the khoa and paneer and combined together to a smooth dough like texture, you can now add the all purpose flour and cardamom powder and combine everything together.

4. Divide the dough in equal parts and make medium sized balls. Make sure there are no cracks in them or you will need to mash it some more to form a smoother dough like mixture.

5. In a heavy bottom pan, heat pure ghee. Keep it on medium heat and once you add the balls to it reduce the temperature to really low.

6. Fry the gulab jamuns in ghee very carefully on a really low flame. It shouldn’t be high at all. Fry them until golden brown and then dip them in sugar syrup.

7. Leave aside for atleast 30 mins so that they soak in the sugar syrup before serving.

8. Top with pistachios and rose petals to serve.

Your Homemade Gulab Jamuns are now ready.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

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Looking for Similar Recipes..Try My:

Strawberry Coconut Candies

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Oreo Cheesecake Mousse

If you talk about the most sinful dessert ever..Your search ends right here. Oreos…Cheesecake…Creamy Mousse.. Is there anything better you can think of? I dont think so. My Oreo Cheesecake Mousse is Creamy, Fancy, and For all OREO Lovers!!!

 

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Hello Lovely Readers,

If you have been following me on Instagram and Facebook you would know I had a posted a picture with a caption “YOLO- You Only Love Oreos”.  Isnt it True? All of us LOVE OREOS. As promised to my readers, here I am with an amazing Oreo Cheesecake Recipe. This is a no bake, no gelatin Cheesecake Mousse and is ready in a Jiffy. Yes, you heard it right, No matter how difficult they look to put up, they are no where close to that. If you are looking for a No bake easy dessert recipe this one is truly a must try.

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Its been long that I have been wanting to try a cheesecake. My refrigerator was loaded with 3 boxes full of Cream Cheese but I just couldn’t think of something creative. I wanted to give it a different flavor. I really wished to make a strawberry three layered cheesecake but strawberries are out of season. The frozen ones are not too great. I don’t like them personally. I didn’t want to make a Mango cheesecake. I dont really like the flavor. It has actually been weeks where in I didn’t know what to do with the cream cheese because I just couldn’t think of anything. Finally, I thought can I just give them a chocolaty Oreo Cookie flavor. These are the best CheeseCake ever.

P.S- A Cheesecake can be made without baking and gelatin 🙂

 

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Cheese Cakes can be made in a lot of variety. They have been drooling at the bakeries these days. Honestly, when I had my first Cheesecake I didnt enjoy it much. May be it took me time to develop the taste for it. These cheesecakes are a savior for your dessert cravings. My personal favorite cheesecake flavors are Fresh Strawberry and Blueberry ones. Well after this successful attempt of a CheeseCake Mousse, I cant wait to try the others. I never expected to make it all by myself. Isn’t  Cheese Cake supposed to be at the bakeries…I mean its unbelievable as to how easy are these to put through.

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The reason why I made these mousse in a shot one serve glasses are that, I wasn’t sure how would they turn out to be. This is my first ever Cheese Cake recipe. I read a lot about them. Most of the recipes required Gelatin to make them. I was not too keen to use a gelatin to make my Cheese Cake. Also I wanted to make it a big different from the regular ones.

P.S- I can’t wait for the strawberry season to try a Strawberry Cheese Cake.

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My recipe for the Oreo Cheese Cake Mousse is different. Its extremely creamy in texture because I have used a lot of Heavy whipped Cream. Also the combination of cream cheese with Oreo is spectacular. I have used a plain Oreo without any flavor but if you wish you can go ahead and use a Chocolate, Strawberry, Orange or any other flavor of OREO biscuits you prefer. This mousse takes a little time to set since we are not using any binding agent in them..nor are we baking this. So you really need patience to make these. But trust me, its worth all the efforts.

RECIPE: OREO CHEESECAKE MOUSSE

Makes about- 6 shot glasses

Prep Time- 2 hrs ( Including Chilling Time)

INGREDIENTS:

For the Crust:

  • Oreo Biscuits- Crushed 1 cup
  • Butter- 2 to 3 Tbsp
  • Honey- 2 tbsp

For the Cream Cheese Mousse:

  • Cream Cheese- 3/4th cup
  • Heavy Whipped Cream- 1 cup
  • Castor Sugar- 1/4th Cup
  • Salt- A pinch
  • Lemon Juice- 1/4th tsp
  • Vanilla Extract- 1 tsp
  • Oreo- 1/4th cup Crushed

PROCESS:

1. Mix all the ingredients under the Crust section and set them in a shot glass or any other dish of your choice. Make sure you only fill 1/4th of your serving glasses or dish with these.

2. Let is set in the Freezer for at least 30 mins.

3. Meanwhile, In a bowl take some cream cheese. Now slowly fold in whipped cream in to the Cream Cheese. Make sure you fold it very lightly and do not use an electric beater. Fold in with a Spatula.

4. Add the remaining ingredients and fold in softly until everything is combined. Add the crushed Oreo at the end and mix everything together.

5. Fill in this mixture to the shot glasses. Let this set in the freezer for atleast 1 hour.

6. When ready to serve, top with crushed Oreos and Mint Leaves.

Your Oreo Cheesecake Mousse is now ready.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

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Looking for Similar Recipes? Try my

Red Velvet Oreo Fudge Brownies

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Carom Seed Cookies(Sweet & Salty)

Sweet and Saltyyy !! Perfect !

These Sweet & Salty Cookies have an amazing taste. Carom Seed Cookies (Ajwain Cookies) have been my all time favorite….. Its so easy to make at home and gives you the best crunchy cookies which you cant resist.

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Don’t they look amazing….Golden in color and so crunchyy… They go perfectly with your evening tea and you just cant stop eating them….. The aroma of Carom Seeds while baking will make you impatient… Well i tried one fresh out of the oven,…. Couldnt resist more time! 😛

At first they might look complicated….All of us are a little hesitant trying cookies at home…Because it always scares us that they might not turn out as good as the one we get from the bakery…. But trust me it is a MYTH…. You can bake them as good as the ones you get from outside…. EVEN BETTER ACTUALLY 😀 :*

SO TRY THEM….. TASTY AND CRUNCHYYY !!!!!

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