Baking is a mindful activity which involves creativity and skill. It has the ability to direct the unconcious anxiety of making us principled and cheerful during this quarantine period, henceforth avoiding us to come under the salvation of anxiety during these times. Julia Moskin, renowned Reporter from New York, restates the words of the Psychology Professor Tim Pychyl, saying “ “Procrastibaking is an unconsciously deployed strategy that makes us feel skilled, nurturing and virtuous in the present while distracting us from the future.”
Here, we bring to you some easy baking recipes with the available in-house ingredients and share the happiness with your loved ones!
Let’s grab the essence of these Ultra rich, tender peanut butter shortbread loaded with chocolate chunks which are really easy to go for!
Chocolate Chip Peanut Butter Shortbread
(Recipe by Christina Marsigliese, Instagram: Scientifically Sweet)
Yields- 25 squares
½ cup (113g) salted butter, softened
¾ cup (165g) packed dark brown sugar
¼ cup (50g) granulated sugar
½ cup (120ml) regular crunchy peanut butter
1 tsp (5ml) honey
1 tsp (5ml) pure vanilla extract
1 and ¼ cups (180g) all-purpose flour
¾ tsp baking soda
1/8 tsp salt
1 cup (5oz/142g) dark chocolate chips
1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter with both sugars for 2 minutes until smooth and slightly pale.
2. Add peanut butter, honey and vanilla and beat until smooth and a bit fluffy. Scrape down the sides as needed. Turn mixer off. Sprinkle in the flour, baking soda and salt. Turn the mixer back on low and mix until just combined. Add chocolate chips and mix until distributed.
3. Line a 9×9-inch square baking large baking sheet with parchment paper. Press the dough into the base of the pan in an even layer. Cover the pan with plastic wrap and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350°F
5. Bake for 25-30 minutes until evenly golden brown. Transfer to a wire rack and let cool for 15 minutes, then slice into squares in the pan with a sharp knife while still slightly soft. Once cooled completely, separate into individual squares and serve or store for later.
2. A Cheesy Sin
Dip into this cheesy slice and celebrate the togetherness this weekend with everyone
(Recipe By Tessa Arias, Instagram: Handle the Heat)
Yields: 12 servings
For the crust-
1/2 teaspoon ground cinnamon
3/4 cups (230 grams) cracker crumbs (about 15 whole crackers)- Since the recipe is U.S based, we can consider any wheat crackers available in India
6 tablespoons unsalted butter, melted
For the filling-
2 pounds (907 grams) cream cheese, at room temperature
1 1/4 cups (250 grams) granulated sugar
1/2 cup (130 grams) sour cream
1 lemon, zested
1 teaspoon vanilla extract
4 large eggs
Boiling water, for the water bath
For the topping-
12 ounces (340 grams) fresh raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1. Preheat the oven to 325 F
2. Prepare a 9-inch springform pan for a water bath. Place a large square of heavy duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there’s three sheets of foil to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan.
Make the crust:
1. In a medium bowl, combine the graham cracker crumbs, cinnamon, and butter until the mixture is moistened.
2. Press into the bottom and halfway up the sides of a 9-inch nonstick springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.
Make the filling:
1. In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps. Add the sugar and beat until combined. Add in the sour cream, lemon zest, and vanilla. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix
2. Pour the batter into the foiled-wrapped springform pan. Place the pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for 1 to 1 1/2 hours, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
3. Turn off the oven heat and crack the oven door open just by 1-inch. Let the cheesecake cool inside the oven for 1 hour.
4. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.
5. Refrigerate until completely chilled, at least 4 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
Make the topping:
1. In a small saucepan over medium heat, combine the filling ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a sauce, about 5 minutes. Remove from heat and press through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using.
2. Release the cheesecake from the pan onto a cake stand or serving plate and top with the raspberry sauce. Serve.
3. The Zucchini Twist
Touch of zucchini with chocolate chips sounds interesting, isn’t it? This recipe is amazing for the adventurous cooks of the kitchen world!
Chocolate Chip Zucchini Bread
(Recipe by Kelsie, Instagram: The Itsy Bitsy Kitchen)
Yields- 1 Loaf
3/4 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoon vanilla extract
2 cups grated zucchini (from about 7 ounces zucchini)
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips
1/2 cup toasted walnuts, coarsely chopped
Preheat the oven to 350 degrees. Grease and flour a 9- by 4-inch loaf pans.
Whisk together the oil and sugar in a medium mixing bowl. Whisk vigorously until creamy and light in color. Add the eggs and vanilla and beat again until well combined.
Place grated zucchini on several paper towels and squeeze to remove as much liquid as possible. Stir zucchini into the batter.
In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, chocolate chips, and walnuts. Add the zucchini mixture and stir to combine. Continue stirring just until flour disappears in the batter. (Be sure to scrape the flour up from the bottom of the bowl.)
Pour the batter into the prepared pan and bake in the center of the oven for 65 to 75 minutes, until the top is firm and loaf pulls away from the sides of the pan. A cake tester inserted into the middle of the bread should come out clean. Let the loaf cool in the pan for 30 minutes before removing and cooling completely on a wire rack. Wrap tightly in plastic wrap and refrigerate overnight before serving.
4. Cookie Crumbles!
Wholesome and tasty, these homemade cookies are easy to make and yummy to relish
Banana Oatmeal Breakfast Cookies
(Recipe by Katie, Instagram: Katiebird Bakes)
2 ripe bananas, mashed (about 1 cup)
1/3 cup olive oil (or melted coconut oil or butter)
1/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned (rolled) oats, divided (see below)*
1/2 cup chopped dark chocolate or chocolate chips (optional – or an equal amount of nuts or berries)
- Preheat oven to 350 degrees F. In a large bowl, mash the bananas with a fork until relatively smooth. Add the oil, maple syrup, cinnamon, baking soda, and salt, and whisk together with the fork until completely combined and smooth.
Place 1 cup of the rolled oats in a food processor or high-speed blender and blend on high until the oats become a flour-like consistency (you now have oat flour). Pour into the bowl with the banana mixture. Take the other 1 cup of rolled oats and place in the same food processor or blender, and pulse or blend on low speed until the oats are in small pieces – about 30 seconds. Do not grind them into a flour. Place in the same bowl with the banana mixture and oat flour.
Scoop batter using a tablespoon cookie scoop (for regular size cookies) or a 1/4 cup measure (for larger size cookies) onto a baking sheet lined with parchment. Bake for 15 minutes for regular size cookies, 20 minutes for larger size cookies, or until edges are golden.
*NOTE: steel-cut oats will not work in this recipe. Use the flat, old-fashioned rolled oats! Use certified gluten-free oats if you are concerned about gluten cross-contamination.
To make your breakfast cookies look like the photos, press additional chunks of chocolate into the top of the cookies before baking. This creates the melty chocolate pools on top!
Cookies keep for 2-3 days well-wrapped on the counter, or 1 week in the fridge. You can also freeze them wrapped individually in plastic wrap, and then microwave for 15-20 seconds anytime you need an instant healthy breakfast or snack!