There are days when life gets too busy that all you crave is just a small amount of peaceful time and quite which looking at a slew of activities that near future holds looks so much difficult for another couple of months.
Christmas holidays for the younger teen, semester break for foodie teen’s college, Hubs making a major career shift, and most important leaving our life at Armed forces behind and adapt a civilian lifestyle. Too much happening at the same time, though using the word impossible may be a bit on extreme side, but certainly one of the times to make adjustment in our life and bit of more effort than usual to get through this phase.
With Christmas just around the corner and each day bringing new joys and surprises this month is bringing along, its just not right to bake some chocolaty goodies ( because chocolate is my only sin when it comes to desserts 🙂 . So past week, to mark the occasion for Hubs bidding adieu to IAF, the younger teen made her baking debut and tried to recreate this chocolate cake and cupcakes from recipe of none other than the passionate baker and a good friend Deeba Rajpal .
I am so happy to see the results, though icing and frosting nowhere near to her inspiration but looking at enthusiasm of my 14 yr old, I know that one day she will do good ( one quote for hope). I will share the recipe of her cake and cupcakes in next few days.
Here is the recipe of gingery brownies that I baked for taking to a friend’s place, who had organized a small farewell party to bid farewell to us. I wanted them to taste different from usual brownies so in last moment I decided to add crystallised ginger. In words of my friend “these brownies bring just a touch of fire after each bite and leave you craving for more”. Usually, I do not bake a large amount of brownies or any other desserts, but I know I am going to bake some more of these brownies for the Christmas.
| Christmas Baking Recipe
- ½ cup olive oil
- ¾ cup cocoa powder
- ¼ cup wholewheat flour
- ½ cup Almond meal
- 1 Tbsp ginger crystalized
- ½ cup sugar
- 2 Eggs
- 1 tsp baking powder
- 30 g dark chocolate
Mix olive oil, cocoa and sugar in a bowl and whisk them till mixture is smooth.
Mix in both eggs one by one and keep whisking till well incorporated.
Mix together whole wheat flour, almond meal, baking powder, crystalized ginger and keep whisking briskly till mixture becomes smooth and glossy.
Add dark chocolate and pour batter in greased tin.
Bake at 180C for about 20-22 minutes
Before slicing let the brownie sheet cool and cut it into desired size and shape.