Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Monday, May 9, 2011

Chocolate striped Cylinder Cookies

Recipe No: 261
Ingredients                                     Makes 12-15
  • Semisweet Chocolate Chips….1/4 Cup
  • Butter………………………………..1/2 Teaspoon
  • Egg Whites………………………...2
  • Powdered/ Icing Sugar………..1/4 Cup
  • All Purpose Flour/ Maida…….1/4 Cup
  • Butter………………………………..1/4 Cup / ½ Stick; Melted
  • Vanilla Essence…………………..1/4 Teaspoon
Method of Preparation
  1. In a bowl melt Semisweet Chocolate Chips and ½ Teaspoon Butter in the microwave until smooth. Pour this into a small Zip Lock bag; make a small hole at the tip and keep it aside till ready to be used.
  2. Preheat the oven to 375˚F/ 190˚C. Keep a tray lined with a parchment paper ready.
  3. Whip the Egg Whites and Vanilla Essence until it forms stiff peaks.
  4. Add the Powdered Sugar slowly while whipping.
  5. Mix in the Flour followed by the Melted Butter (1/4 cup) really well.
  6. Drop a tablespoon full of batter onto the parchment paper lined tray and spread it as thin as possible.
  7. Squeeze the melted Chocolate onto the batter to make thin stripes at equal distance.
  8. Keep it in the middle of the oven for 3-4 minutes or until it is slightly browned here and there.
  9. Take it out of the oven; loosen the cookie from the sheet; turn it upside down and with the help of a small round rod roll it into a cylinder. (You can roll it without the rod too, but it wont be that perfect.)
  10. Keep it on a cooling rack to cool. Once cooled, keep it in an airtight container.
  11. Serve at room temperature with Ice cream.
Notes:
  • This batter has a tendency to become thick as it sits. But when it is spread onto a hot tray (from the previous batch) it will spread easily and will form very thin sheets. 
  • Take care to spread the batter as even as possible on to the Cookie sheets to ensure even cooking.
  • Depending on the size of the tray and the size of the cookie, make 1 or 2 at a time. Don’t make more than that at once, otherwise, the other cookies will harden up while you roll one of them. In case if the cookie hardens up before rolling, keep it back in the oven for a few seconds to make it soft again.
  • I used a Silpat (Silicon Mat) for making these cookies so that it wont stick onto the pan. At least Parchment Paper is a must for this and if the Cookie sticks, loosen it with a metal spatula and keep it back in the oven for a few minutes (to make it soft again) before rolling.
  • This cookie is very sensitive to moisture so keep it in an airtight container as soon as it cools.
 














Make it, enjoy the deliciousness and 
serve it to your family with love…

9 comments:

Vimitha Anand said...

OMG... It looks as if baked by a professional baker... So perfect, thin and crisp... Looks so very yum dear...

Reshmi Mahesh said...

Wow...These are so beautiful....Perfect..

Suman Singh said...

Wow..cookies look elegant and perfect..

sojo said...

amazing job.... wish i cud give u a big huggggggggg now...

Now Serving said...

fantastic cookies, Love the picture with the ice cream- too tempting!!!!

Comfy Cook said...

First, I respect your taking on this challenge and now that I have found your blog, I plan to see how you are doing with this.

This recipe really struck me. I delicate, scrumptious looking cookie is for me. Would you please link this up to Bake with Bizzy. It is appreciated.
http://bizzybakesb.blogspot.com/2011/05/bake-with-bizzy-2-almond-blueberry.html

Indu said...

This looks good....Have not even imagined making them at home.

Peach said...

These look incredible! I can't wait to try them! But I was wondering where you found a metal rod?And was it easy to remove the rod after rolling it around them? How did you avoid them sticking?! Thanks so much! I've officially become a follower!

Asha said...

Peach....
You dont have to have a metal rod... round handle of a small spatula will do. As the cookie is cooked it won't stick to the rod.The cookie will harden in a matter of seconds and so will not be hard to take it off...
Thanks a lot...

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