Butterfinger Oatmeal Cookies

This cookie is filled with tons of flavors! This is a treat for peanut butter lovers! With peanut butter, crushed peanuts, and tons of Butterfinger bits in this butter cookie, every bite is addictive! Make sure to bake a couple of batches as they are going to gone right out of the oven. These are soft and chewy eggless cookies!

The cookies have peanuts in three ways. Peanut butter, crushed peanuts, and Butterfinger bits. The addition of crushed peanuts and Butterfinger bits elevates the flavor of this cookie than the regular peanut butter cookies. The Butterfinger crunch here and there is a trip to heaven in every bite! Do not skip this. If you do not have the butterfinger bits, just rough chop or crush Butterfingers and use in the recipe.

I have used Taylor & Collidge Vanilla bean paste. This paste is amazing than regular vanilla. The vailla beans paste enhances the flavor of this cookie as it is a little stronger. It is amazing. This is my opinion and you could use regular vanilla too.

This cookie is made with oats. Grab a couple these and make it a good breakfast or a great snack. The peanuts are rich in protein and heart healthy oats make this a guilt free one to indulge. If you love oats like me, then this Double Chocolate Cherry Almond Oatmeal Cookies is another perfect one to try. These are also easy to wrap and give as amazing hoiday gifts for neighbors and friends. For a nut lover, along with this cookie try Pistachio Rose Cookies and Coconut Cookies.

I am sharing this recipe for Shhhh! Cooking Secretly Challenge group. We partner up and give two secret ingredients to each other and whip up delicious recipes for the chosen theme. Then the fun begins. We share the picture and start guessing the secret ingredients!:-) My partner is Renu from CookwithRenu (she made a delicious Semolina Cake). Nuts and sugar are the secret ingredients given to me. The theme for this month was "Christmas Bakes". With nuts and sugar, there is tons of possibilities! But cookies are the season's best snack or even edible gifts. Even Santa has to have a lot of cookies. Each home will leave atleast two cookies and multiplied by the population.... (just trying to get the math done:-))Well, it is better to bake enough cookies! That's the verdict and here is the recipe I baked for the challenge.

I am also sharing this to 4th Annual Holiday Cookie Recipe, Wonderful Wednesday, and Happiness is Homemade.

If you are thinking what to bake for gifts or cookie exchange, check the following links for some amazing cookie recipes that would make everyone happy. Plus, these are all eggless cookies perfect for people with allergies.

Santa Hat Red Velvet Mini Cookie Cups

Triple Peppermint Cookies, Hot Cocoa Cookies

Pistachio Rose cookies 

Nutella Cookies 

Vanilla Orange Chocolate Chip Cookies 

Jam Pinwheel Cookie 

Eggless Triple Peppermint Cookie

Hot Cocoa Cookies

Ingredients

Makes - 40 cookies

All-purpose flour - 1 cup

Oats - 1.5 cup

Milk - 1/4 cup

Flaxseed powder - 1 tbsp

Peanut butter - 3 tbsp

Peanuts - 1/4 cup

Butter - 1 stick or 1/2 cup

Taylor & Colledge Vanilla bean paste - 1 tbsp

Butterfinger bits - 1 cup

Brown sugar - 3/4 cup

Baking powder - 1/2 tsp

baking soda - 1/2 tsp

Salt - 1/8 tsp

Method

Preheat the oven to 350 degrees F.  Crush the peanuts with a rolling pin and set aside.

Add the flour, rolled oats, baking powder, baking soda, salt, and mix.

In another bowl, add the flaxed egg, peanut butter, brown sugar, butter, and Taylor & Colledge Vanilla bean paste. Beat well till light and fluffy.

Add the dry ingredients in two to three batches and mix well. Fold in the butterfinger bits and crushed peanuts.

Scoop using a cookie scoop onto a silicone lined baking sheet. Pat them lightly. They spread while baking. Bake for 9 minutes until the edges begin to firm for a soft and chewy cookie. For a crunchier cookie, bake one more minute.

Remove from the oven. Let it cool for 5 minutes in the baking sheet. Then transfer to cooling rack and cool completely.

Store in air-tight container until use.

Samosa Muffins

This muffin is the most delicious one! The muffin base is spicy and has a spicy mashed potato filled inside! Sounds amazing and delicious, right? These muffins can brighten up your morning and are amazing as a teatime snack! Since this is made with whole wheat flour and the filling is tasty and scrumptious, pair with a salad to make a complete meal. This is an eggless muffin! Vegan too!

This muffin has the flavor combination of our samosa and kachori. The addition of carom seeds as a comforting flavor touch to the muffins. With added dried mint, and tasty potato masala inside, it is like having a samosa or aloo kachori in muffin form, only that it is baked and not deep fried. We love masala buns and this quick version is great when we don't want to wait to prove the bread dough and make the masala buns. 

This recipe uses sourdough starter. This gives a soft texture to the muffins. This sourdough muffin has Indian flavors while Sourdough Discard Whole Wheat Sundried Tomato Basil Muffins has Italian flavor and both are equally delicious thought he flavor profile is different. Whole wheat flour is used in this recipe, but can be replaced with all-purpose flour too. Whole wheat mufins are healthy and are quite filling too. 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

The taste profile of this muffin can influence anyone to love it. This is similar to the Aloo Channa Paneer Pie reminding the comforting flavors in a fusion.  Kids and adults would love it and it can be easily made and would be great for parties too or for a savory breakfast. They taste amazing as such and would be awesome to serve with a cup of masala chai. Sweet dates chutney and/or green cilantro-mint chutney can be served too.

I am also linking this to Happiness is Homemade and What's For Dinner!

Ingredients

Makes 12 muffins

Whole wheat flour - 1.5 cups

Water - 1 cup

Sourdough starter - 1/2 cup

Salt - 1tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Oil - 1/3 cup

Flaxseed mix - 2 tbsp in 1/2 cup water

Carom seeds/ajwain - 1 tsp

Dried mint - 1 tbsp

turmeric - 1/4 tsp

Cayenne - 1/4 tsp

For aloo masala

Potatoes - 1 cup, cooked and mashed

Onions - 1/4 cup

Peas - 3 tbsp

Oil - 1 tbsp

Cumin - 1/2 tsp

Salt - 1/3 tsp

Turmeric - 1/4 tsp

Cayenne - 1/2 tsp

Coriander powder - 1/2 tsp

Asafetida - 1/8 tsp

Cilantro - 1 tbsp, chopped

Method

Heat oil in a pan on a medium flame and add the cumin, ginger, green chiles, asafetida, and onions. Saute for 3 min until the onions become translucent. Add the peas, followed by potatoes, salt, turmeric, cayenne, and coriander powder. Mix well and cook for another 3-4 minutes. Add cilantro and mix. Set aside to cool.

When cool, divide into 12 portions and roll into a ball. Set aside.

Preheat the oven to 350 degrees F.  Add the flour, caromseeds, salt, baking powder, baking soda, dried mint, turmeric, and cayenne. Mix and set aside.

In another bowl, add the sourdough starter, water, oil, flaxed egg, whisk to combine evrything.

Add the wet ingredients to the dry ingredients. Mix quickly.

Scoop the muffin batter into lined and prepared muffin tin. Place a potato masala ball on the center and gently push it in. 

Bake at 350 degrees F for 16 minutes.

Cool for 10 minutes. Serve with a cup of chai!

Here are the quick links to the muffins we shared today for November 2021 "Muffin Monday". Thanks Stacy!

• Blueberry Orange Buttermilk Muffins from Food Lust People Love
• Chocolate Clementine Muffins from A Day in the Life on the Farm
• Cranberry Gingerbread Muffins from Jolene's Recipe Journal
• Easy Cranberry Apple Muffins from Zesty South Indian Kitchen
• Eggnog Muffins from Karen's Kitchen Stories
• Samosa Muffins from Magical Ingredients
• 'Tis the Season Muffins from Culinary Adventures with Camilla

Butterscotch Cereal and Pretzel Snack

Have you ever craved for a snack with butterscotch chips? If so, you have landed in the right place! This butterscotch cereal and pretzel snack is an easy, quick, and addictive snack made with pantry staples.This is great for on the go, or as an edible gift. 

Not every time you'll love spicy snacks. When you crave for something sweet and chocolatey or butterscotchey to be exact, this is the choice. All you need is five minutes to make. Plus, a huge quantity can be made in shorter time! With all the plus points, this is an amazing choice to make during any season and enjoy. This will be handy to feed a crowd, particularly during the holiday season.  This is one of the snack our family loves to have for movie night just like Cereal Chivda or popcorn.

This recipe uses unsweetened Cheerios. I love using Cheerios and pretzel sticks as they are always there in my pantry. The unsweetened cereals give a myriad ways to use them in any recipe. The regular Cheerios makes an amazing vegan Cheerios and Cinnamon Smoothie which is healthy and easy on the go breakfast or snack! I make a spicy version Gluten Free, Vegan Cereal Chivda for a savory snack and this sweeter one. The sweetness from white chocolate and butterscotch balanced by the Cheerios and salty pretzel - this will be gone in a flash. 

I prefer to add the pretzels separately. They can be added initially with the cereal too. It is just my preference to have the pretzels look distinct while the others look frosted. Also, keeping them like coated is our preference. Double the chocolate chips to make them into clusters and break apart into pieces or chunks. White chocolate morsels or milk chocolate morsels can be used. I just prefer to keep it look like frosted pieces.

I am linking this to Blogging Marathon, Sundays on Silverado, and Happiness is Homemade.

Ingredients

Cheerios- 2 cups

Millican pecans - 1/3 cup, chopped

Sliced almonds - 1/3 cup

Butterscotch chips - 1/2 cup

White chocolate chips - 3/4 cup

Pretzel - 3/4 cup, broken to 1-in. length

Method

Add the cheerios, butterscotch chips, almonds, and peacns to a bowl. 

Melt the white chocolate chips in microwave and add to the bowl with cereal. Mix thouroughly.

Spread as a layer on a baking sheet. 

Add the pretzel and mix.

Store in an airtight container until use.

Salted Caramel Hot Cocoa Bombs

This is an amazing and delicious hot cocoa bomb with salted caramel flavor. DIVINE, right? This is also easy to make and is THE delicious gift to give to anyone this holiday season! Just drop a bomb in hot water or milk, and you have a perfect drink to curl up with a book or watch a movie!

The temperature plunges down and with this cold weather, a cup of hot cocoa is divine! Especially in the holiday season, it is an amazing gift that would be loved by everyone alike. This is a treat that our family and friends enjoy during this season.

The shells are made with candy melts and the recipe uses salted caramel candy melts to make the shell. This adds a distinct salted caramel flavor to the cocoa. Adding caramel bits to the bomb is optional but will give richer taste. I use my Hot Cocoa Mix, though store-bought ones can be used too.

We love hot cocoa and who doesn't? This is an amazing gift. Wrap a few and pack them according to the quantity packed. Add the instructions to make as a card ot tag! Peppermint Hot Chocolate Bombs are another perfect one to have or give.

It is very easy to make a delicious drink with these bombs. Add a bomb to a cup and pour hot water or milk on top. The shell will melt releasing the cocoa mix and the toppings. Stir and enjoy. The cocoa will be creamier when milk is used. 

I am sharing to #HolidayTreatsatHWCG. In our Healthy Wellthy Cuisine, we are sharing recipes for goodies that can be wrapped for easy and delicious holiday gifts. This salted caramel hot cocoa bomb is a perfect one to wrap and give.

Some amazing edible gift ideas from the blog:

Hot Cocoa Mix

Gluten Free Vegan Cereal Chivda

Eggless Classic Biscotti

Peppermint Hot Chocolate Bombs

Dal Soup In A Jar

I am also linking this to Sundays on Silverado and Happiness is Homemade.

Update (Dec 5, 2021) - This post was featured on Sundays on Silverado and Happiness is Homemade. Thanks!

Ingredients

Makes 10

Salted caramel candymelts - 1.5 cups

White candymelts - 2 tbsp

Hot cocoa mix - 10-15 tbsp

Decorative sprinkles

Optional add-ons

Mini vegan marshmallow

Caramel bits

 

Method

Melt the salted butterscotch candymelts in microwave for about one and half to two minutes in 30 second blitz. Mix with a whisk or spoon to achieve uniform smooth consistency.

Add about a teaspoon of the candymelt to each 2.5-in cavity in a silicone mould. Keep in the fridge for a few minutes or leave it to set at room temperature for about 5 minutes.

Gently push the silicone mold and release the candymelt cups.

Heat a cookie sheet at 200 degrees. Gently rub the open end of the cups (half the quantity of the cups) to get uniform edges. To half of the cups, add one to one and a half tablespoon hot cocoa mix. Add vegan marshmallow and caramel bits, or sprinkles as desired.

Gently rub the other empty half cups on to a warm cookie sheet. This will melt the edge of the cup and seal the hot cocoa mix filled cup with it. Repeat with the remaining cups.

Store in airtight container. Pack in boxes for an easy holiday gift. Add the instruction to make while packing.

To make: Add one bomb to a cup and pour a cup of hot water or milk. Stir and enjoy!