Checkerboard Cookies

I found this Checkerboard Cookies recipe on http://checkerboardcookies.blogspot.com/. I adopted it beacuse it has clear step by step visuals of the entire recipe. This recipe made my job very simple. So I have pasted this recipe on my blog page just for reference. Even the images on this page have been adopted from there only.

Checkerboard Cookies - A Holiday Tradition


This holiday recipe for checkerboard cookies is from the archive of Elizabeth MacMullen from the Frankford section of Philadelphia.


INGREDIENTS:


1/2 lb butter
5 1/2 cups sifted flour
2 cups sugar
4 eggs
2 teaspoons vanilla
2 squares (2 oz) baking chocolate (melted)
2 teaspoons baking powder
1 teaspoon salt
 1 egg white, beaten, for sticking layers of dough together
 
HOW TO MAKE:


1) Mix flour, baking powder and salt


2) In large bowl, cream butter and sugar together, add in eggs beat, followed by vanilla extract, then add in remaining dry ingredients. Mix well.


3)Split the prepared dough into two separate bowls.

4) One half should be blended in with the melted chocolate. The other one half of dough should remain plain vanilla.


5) Place the vanilla block in a flat baking pan lined with clear wrap. Flatten with hand into a flat layered block.

6) Mix the other dough with the melted chocolate, to create a second chocolate block layer. 

7) Brush the top of vanilla layer with the egg white and then place the chocolate layer on it. Repeat layering process with the chocolate block. Next, place the sheet into the freezer to cool for about 2 hours.

8) With a sharp cutting knife, slice the large brick in half.

9) Proceed to further slice the respective bricks into roughly roughly 3/8 inch strips

10) Overlap and stack the strips to create the trademark checkerboard crosshatch. Egg white helps to stick the layers well.

11) Repeat the procedure once again to create an eight alternating chocolate/vanilla cross hatch pattern. Smooth edges

12) Cut across the brick to create individual cookies, place on baking tray.

13) Heat oven to 190 degrees celsius, and bake for 15 minutes. 

14) Remove from oven and place on wire cooling racks.

Now its time to rate myself .

RATING NOTES:

              DIFFICULTY LEVEL    :   MODERATE
              RATING  POINTS         :    7/10**

**  While cutting across the brick to create individual cookies, cut them about 3/8 inches only. The individual bricks need to be thin as they become bigger once they are baked.

** Beat the butter-egg mixture till fluffy for best results.

Checkers & Marbles

One day during my usual Internet surfing sessions, I chanced upon an image of the Checkers. It looked neat and distinct. I absent mindedly started googling it through the images option on Google. I went on to see so many types of the same. My mind raced back to the days when I used to sit leisurely and play on Checkerboards. What beautiful days those were. Sitting idly with all the time in the world for board games. I miss them loads.

There was one such image which caught my eye. I clicked on it and stared at it in awe for a while. I fancied if I could ever try it. The first answer that came in my mind was a big IMPOSSIBLE. Then I went on to read the details. The next day I browsed again for it. I spent a good two hours clicking on different websites and learning how I could go about with this. I collected a lot of information, compiled it and then I knew what to do. I am not very artistic. Arts hardly inspire me. But this held my attention. I was determined to try it. I did not care what the outcome would be.  But I went on to do it.

You must be wondering  what I am talking about. Yes, Its another recipe. I felt super good after I made them. It was the checkers pattern which was fascinating. Their smell was appeatising and they were so easy to make. They combined both the Chocolate and Vanilla Flavour. They are called the Checkerboard Cookies.

These cookies looked complicated initially. I was finally inspired by a  holiday recipe for Checkerboard cookies from the archive of Elizabeth MacMullen from the Frankford section of Philadelphia. The recipe had step by step visuals which made it look so simple. I once again confirmed my liking for making cookies. 

This dough was kind of crumbly, but I love that it went directly into the refrigerator (instead of the oven) for a bit. That way I could clean up the kitchen before slicing and baking them . I seriously hate a messed kitchen while I work in it.

 

The last time I made cookies of this type, the results were just satisfactory. Sure, they tasted good. I dont say Delicious. But I knew they were supposed to look neater,smoother and smaller. The prospect of dividing the dough perfectly even kind of freaks you out, and you don’t have a kitchen scale (like me). Some of the measurements I do are not very accurate. That is where I lose my way. But the results are not actually bad. I give my try decent rating points. Not that I am partial towards my effort. But sometimes I feel that the dish has more potential than the actual outcome and there is always a NEXT TIME for a much better result.

 

 

 

So, in case you haven't figured out by now, I'm an not a very obsessive compulsive baker. I am still in the learning phase. Trial and Error Method is what I adopt in baking. When I find new recipes I like to try them, and I'm constantly working on developing my own recipe ideas.

 

Coming back to the cookies, I love the squares and it's a not-too-sweet cookie, if that's what you're looking for. I think these would be pretty stacked, wrapped in wax paper and tied with a red ribbon to give anyone.

Checkerboard cookies helped me make the Marble cookies as well. The leftover bits and pieces of the dough in the end lay in a heap on my cutting board. I joined all and kneaded the dough to finally make small rounds which perfectly resembled the marble cookies. It was as if I had just killed two birds with the same stone.

Thanks to the Internet, I could try another recipe, one that  any person could vouch for. Recipe for the Checker board cookies will be published in my next post.

The Return of the Blogger

So I am back ...... But had I gone? No ..... Never.... I was always here, but just took an unexpected and an indefinite break from the world of blogging.

Several petty reasons for my badly needed break. I think I deserved it since I was working against the clock. My routine activities had kept me busy and I hardly had any time left for my leisures. My 24 hour day looked short for me and I just could not gather myself to sit freely and think of anything other than my routine life. I would run out of steam often and I promised myself that soon after Eid I will be back to myself and concentrate on my blog. I did not try out new recipes either nor did I browse to learn something new.

Nothing significant to mention either. My days schedule was so organised and monotonous that little room was left to add extra tasks and I was always calling for an early night. I was very occupied then that I had no desire to blog...but for accountability purposes I always wanted to write down a few things I want to make sure I don't forget to blog about. Those things would jog my memory. But I did not execute anything. This time I dont blame myself. I just went through a poorly managed phase - a phase in which we are just pushed along with the flowing waters of life.

I was sure that I would be back soon, but did not know when. Sometimes I need some space outside my head because it makes it hard for me to breathe. That's why I am feeling more and more like writing lately. Not sure exactly about what -- but I feel the need to write.

Life under my roof is great. I had a good Eid holiday. A break I always wanted, a break I looked forward to. I hadn't planned anything for it. But I knew I would love it and by the time I would be back to square one, I would be fresh. I rested and rested. Waking up late in the mornings had always been on my mind. And I could do that. We also went to the sea with friends for a good three hours boat ride and Dolphin watching. It was a wonderful experience. I  browsed through a few shopping malls. Enjoyed the ambience and the tour. We also dined out with friends and took lots of pictures.

Around me things seem to be much more cool. My mind is fresh with my long 5 day holiday and I have already lined up enough plans for the coming days. Will surely pen them down as I work on them. Very soon you will find me blogging regularly giving you a play by play of my experiences. Will be back soon...... In fact very soon.

Some pictures from my Sea visit:

Tomato Pickle

  

TOMATO PICKLE

INGREDIENTS:

1)   Tomatoes : 8
2)   Garlic : 7-8 (pressed)
3)   Oil : 1/4 cup
4)   Mustard seeds : 1/2 tsp
5)   Urad dal : 1/2 tsp
6)   Asafoetida / Hing : a pinch
7)   Red chili powder : 1 tbsp ( according to your spice level)
8)   Turmeric Powder : 1 tsp

HOW TO MAKE:

1)    Make tomato puree out of the tomatoes and keep it aside.



TOMATOES

TOMATO PUREE

2)    Heat 1/4 cup of oil in a wide pan and add mustard seeds, urad dal and hing.

MUSTARD SEEDS



ASAFOETIDA OR HING

3)    After it sputters add the garlic, fry them for 2 mins.

PRESSED AND CRUSHED GARLIC

4)    Finally add the tomato puree, turmeric powder, salt and red chili powder.

TURMERIC POWDER

RED CHILLI POWDER

5)    Cook in slow heat until it becomes thick and oil starts leaving on sides and top. Make sure you stir   every 2-3 minutes.

6)    Remove from heat once the consistency is thick and oil starts floating on top. Store it in an air-tight container.

TOMATO PICKLE

7)   You can use it up to a couple of months.

RATING NOTES:

              DIFFICULTY LEVEL    :   Easy

              RATING  POINTS         :    8/10**

**  Cooking this dish till thick and till oil comes up (i.e removing the moisture content almost completely) helps to store this for a longer time.

     Preferebly use red ripened tomatoes for best results.

Pepper Chicken

 

PEPPER CHICKEN



INGREDIENTS:

Chicken                -1/2( chopped)

Garlic paste          - 2tsp

Black Pepper pd  - 2 full heaped  spoon

Ginger paste         -2 tsp

Big Onions           - 2 SLICED

Tomatoes             - 1 ( chopped finely)

Chilly powder       - 1/2 tsp

Green Chilly         - 1 (Optional , use it if you need really spicy)

Turmeric powder  - a pinch

Coriander powder - 2 tsp

Salt                       - To taste

Coriander leaves  - 1 hand full

Garam Masala     - 1 tsp

Oil                       - 2 tbsp

HOW TO MAKE:

1)  Now first, chop the chicken and clean it.




CHOPPED CHICKEN

 2)  Grind onions,along with half pepper pd and ginger garlic paste.

BLACK PEPPER

BLACK PEPPER POWDER

3)  Heat oil in a pan, add onion paste and fry for 2 min, add chicken and fry well til dry.

4)  Add coriander pd, chilli pd, garam masala pd , salt and pepper powder and fry

CORIANDER POWDER

5)  Add tomato pieces and fry til tomato are soft and add little water and till chicken is done and oil comes up.



CHOPPED TOMATO

6)  Garnish with Coriander leaves and serve with rice or roti.



PEPPER CHICKEN

RATING NOTES:

              DIFFICULTY LEVEL    :   Easy

              RATING  POINTS         :    8/10**

**  Frying the chicken well till dry before adding other spices is an important factor to get a tasty chicken dish.

Bread Pancakes or Bread Dosas

 INGREDIENTS:

BREAD PANCAKES

•  10 slices White Bread
•  1/2 cup Semolina (rawa/suji)
•  1 tsp Rice Flour
•  Salt to taste
•  2 tsp Split Black Gram Skinless (Dhuli Urad Dal)
•  1 medium Onion (chopped)
•  1-2 Green Chillies (chopped)
• 1/2 inch piece Ginger (chopped)
•  2-3 Curry Leaves (chopped)
•  1 tsp Mustard Seeds
• 2 tsp Yogurt (whisked)
• 1/2 Tbsp Grated Carrot
•  Oil to deep fry

HOW TO MAKE:

1)  Take the bread slices, cut the brown edges and soak it in water for two minutes. Squeeze out the excess water and gently crush the bread. Keep aside.

WHITE BREAD SLICES

2)  In a bowl, take semolina, rice flour, salt and water and make a thin batter. Add the crumbled bread and yogurt to the batter and blend it well in a mixer. Pour it out in a clean bowl and check the consistency.

SEMOLINA

RICE FLOUR

YOGURT

CRUMBLED BREAD




SEMOLINA,RICE FLOUR, BREAD & YOGURT BATTER MIX



3)  In a pan, heat two tablespoons of oil and add mustard seeds, black gram, curry leaves, chopped ginger, green chillies, onion and sauté till light brown. Allow it to cool a little and then mix it to the batter along with grated carrot.



CURRY LEAVES



MUSTARD SEEDS



GINGER



CHOPPED ONION



GRATED CARROT

4)  Take a dosa tawa, dab it with a little oil and wipe it with a clean wet cloth.

DOSA TAWA OR PANCAKE SKILLET

5)  Pour a big spoonful of the batter onto the hot tawa and spread wide.

SPREAD BATTER ON THE TAWA

6)  Drizzle a little oil on top and sides and cook for two to three minutes. Turn and cook the other side till brown and crisp.



BREAD PANCAKES

7) Serve with chutney.

GREEN CHUTNEY

RATING NOTES:
              DIFFICULTY LEVEL    :   Easy

              RATING  POINTS         :    8/10**

**  To get thin fluffly pancakes, you can add a quarter teaspoon of Bicarbonate of Soda to the batter just before making them.