Baking Recipes for Satisfied Little Tummies

Gorgeous & delicious baking recipes for post-school snacking, birthday treats or simply whenever your kids taste buds yearn for them.

Wholesome Choco-Chip Cookies


Three cupfuls whole wheat flour

1.5 tsp. baking powder

One tsp. soda bicarb

1.5 tsp. kosher salt

One cupful brown sugar

Eight oz. firm, plain butter made into half inch pieces

A cupful sugar

Egg (2 nos)

Two tsp. vanilla essence

Eight oz. of dark chocolate, rough chop into one-fourth & half inch pieces.

Method of Preparation

  • Placing duo trays in the higher & lower 3rds of the oven & preheating till 350 degree Fahrenheit. Lining parchment papers (needed to prevent cookie dough from sticking to the pan) on two baking sheets or buttering the sheets.
  • Sifting the non-wet constituents inside a big-sized container, pouring back inside the mixing bowl any bits of grains or some constituents remaining from sifting.
  • Adding the butter & sugar into the mixing bowl of a stationary paddle-attached mixer. Now set on less speed and mixing merely till proper blending of the duo constituents has occurred for roughly two minutes. With a ladle scraping down the sides of the mixing bowl. Now one-by-one eggs are to be added to the mix till thoroughly merged followed by the vanilla essence. The whole wheat flour is now to be added to the mix & blended on less speed till it is scarcely coalesced for around half a minute. Scraping down the sides & base of the mixing bowl.
  • Dark chocolate is then tipped in at one shot to the batter and mixing on less speed till even merging of the chocolate has occurred. With a ladle scraping down the sides & base of the vessel and emptying the mix over a working area where your hands could be used for totally incorporating every ingredient.
  • Scooping heaps of the batter around three tbsp. on the baking paper and leave three inch. gap amid them or around six for a baking sheet.
  • Baking the cookie dough for sixteen to twenty minutes, rotate the baking sheets mid-way through till even darkish browning of the cookie pieces have been observed, These are then to be transferred to a parchment paper and allowed to come to room temperature. These taste great when freshly baked or stored in air-tight containers and consumed till close to three days.

Cream-Chocolate Cherry Brownies


Cooking spray

Two-third cupful dark chocolate chips (four oz.) softened

One-fourth cup canola oil

Two tsp. vanilla essence

Half cup pureed spinach

Half cup granular sugar

Two white portion of eggs

Two-third cup multipurpose flour

Half tsp. soda bicarb

One-fourth tsp. salt

Ten oz. plain cherry (1.5 cups)

One-fourth cup non-fat cream cheese (to top)

One tbsp. multipurpose flour (to top)

One white of egg (to top)

A tsp. vanilla essence (to top)

A tbsp. powdered sugar (to top)

Method of Preparation

  • Pre-heating your oven to 350 degree Fahrenheit. An eight-by-eight bake tray is to be coated with cooking spray. In a big mixing vessel, combining together the sugar, white of egg, choco-chips, spinach, canola oil & vanilla till it is an even consistency. Adding the soda bicarb, salt & flour. Blending on less speed for one to two minutes till no lumpiness is seen. Stirring in the cherry pieces and transferring the mix to the pan & smoothing the surface using spatula.
  • To prepare the topping in another vessel take non-fat cream cheese, powdered sugar and then adding vanilla essence, white of an egg & mixing till it is cream-like. This is then to be dotted over the batter & running the pointed edge of a knife for making swirls on it.
  • Baking till the corners of the brownie have firmed up however the core is yet squashy, thirty-five to forty minutes.
  • Now cooling totally in the vessel & cutting small square pieces of them.

So, don your aprons and head for the oven with these delightfully simple but super-delicious baking recipes.

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