The invaders were fierce--they defeated the princes' army and advanced on the capital city. Alarmed the princess hid the treasure. The barbarians took the city, captured the princess and ransacked the royal keep, seeking treasure.
Not finding it, they tortured the princess. Despite her prolonged suffering she did not reveal the hiding place of the treasure. Enraged they killed her.
But from her blood sprouted the cocoa plant and eversince that time people have known there is treasure hidden in its seeds, as rich and strong as love itself , but bitter as love torn/lost.
Hello dear friends, I'm back with everything that you love about this blog-- the history, the fables, the food, ....and yours' truly; thus making this humble place dearer and special.
Thank you so much for the overwhelming comments on the last post and all those wonderful wishes/comments. I know that they were truly heartfelt because I could feel the warmth when I read them.
All the love I get from my readers, followers, admirers, fills me up with immense joy and pride--thanks for being there...for sticking by me, my friends!
All's well at my end and I am dying to know whats abuzz at blogosphere.
Couldn't wait till 1st April to post this (wink wink). Can't stay away from you guys for long!
Will be off making courtesy calls to all of you now! :)
But not before I divulge the creative recipe of these indulgent Brownie-Cookies, I made for the birthday of a dear kid, of a friend.
Cookies and brownies in one! Could life get any better?!!
Note: This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.
Double Chocolate Brownie-Cookies
Ingredients-
3/4 cup vegetable oil
1 1/2 cups sugar
1 cup cocoa powder (not sweet chocolate powder)
1 1/2 cups all-purpose flour
1/2 cup ground almonds/walnuts(if not using nuts, substitute with ap flour)
2 tsps baking powder
3 eggs
2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips
1 1/2 cups sugar
1 cup cocoa powder (not sweet chocolate powder)
1 1/2 cups all-purpose flour
1/2 cup ground almonds/walnuts(if not using nuts, substitute with ap flour)
2 tsps baking powder
3 eggs
2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips
Method-
In a mixing bowl combine flour, ground walnuts/almonds and baking powder.
Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in chocolate chips. Knead the dough slightly, if required dust with a little flour for ease in kneading.
Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in chocolate chips. Knead the dough slightly, if required dust with a little flour for ease in kneading.
Wrap the dough in cling foil and chill overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Take the dough out 2 minutes before you intend to bake it.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Take the dough out 2 minutes before you intend to bake it.
In between two parchment paper/sheets, place the dough and roll out to about 1/2 inch thickness. Dust your cookie cutter with flour and cut out desired shapes.
Bake cookies for 10-12 minutes.
Bake cookies for 10-12 minutes.
