Weight of common ingredients in gram

Ingredient	Weight - (ounces)	Weight - (grams)
1 cup of whole wheat flour (sifted, then measured)	4.5 oz	125 g
1 cup of All Purpose flour (spooned into the cup)	4.25 oz	121 g
1 cup of AP flour (sifted, then measured)	4 oz	114 g
1 cup of cornstarch (lightly spooned or sifted)	4.2 oz	120 g
1 large egg (in the shell)	2 oz	56.7 g
1 large egg (without shell)	1.75 oz	50 g
1 large egg yolk	.65 oz	18.6 g
1 large egg white	1.05 oz	30 g
1 cup of butter	8 oz	227 g
1 cup of clarified butter or ghee	6.8 oz	195 g
1 cup of vegetable shortening	6.75 oz	191 g
1 cup of vegetable oil	7.7 oz	218 g
1 cup water	8.3 oz	236 g
1 cup of heavy cream	8.2 oz	232 g
1 cup of sour cream	8.5 oz	242 g
1 cup of full-fat yogurt	8.6 oz	243 g
1 cup of buttermilk	8.5 oz	242 g
1 cup of whole milk	8.5 oz	242 g
1 cup half and half	8.5 oz	242 g
1 cup mascarpone	8.8 oz	250 g
1 cup of granulated sugar	7 oz	200 g
1 cup of dark brown sugar (packed)	8.4 oz	239 g
1 cup of light brown sugar (packed)	7.7 oz	217 g
1 cup of powdered sugar (dip and sweep)	4 oz	125 g
1 cup of honey	11.75 oz	336 g
1 cup of molasses	11.25 oz	322 g
1 cup of corn syrup	11.5 oz	328 g
Cocoa – nonalkalized or natural (dip and sweep)	3.33 oz	95 g
Cocoa – nonalkalized or natural (spooned into the cup)	2.9 oz	82 g
1 cup almonds – whole	6.7 oz	191 g
1 cup almonds – slivered	4.2 oz	120 g
1 cup almonds – sliced/coarsely chopped	2.6 oz	75 g
1 cup almonds – finely ground	3.7 oz	107 g
1 cup almonds – powder fine	3 oz	89 g
1 cup pistachios – whole	5.32 oz	152 g

Leaveners and other ingredients
1 tsp baking powder		4.9 g
1 tsp baking soda		5 g
1 tsp yeast, instant		3.2 g
1 tsp yeast, active dry		3.1 g
1 tsp salt		6.7 g
1 tsp gelatin, powdered		3.1 g
1 tsp vanilla extract		4 g
1 tsp cream of tartar		3.1 g
1 cup raisins	5 oz	144 g

It might be helpful to refer How to measure in Baking 

volume conversions, weight to volume conversions,

Chocolate Wafer Cookies

My 5-year old is a chocolate fan....(and so am I).. So he asks me (every time I say I'm going to cook something special) ..Is it chocolate **** or chocolate ****.????.. :) it is always something that starts with chocolate. What can you do..:) when your own heart is singing the same song......but to yield to the whims of a young chocolate lover. This time I made him some chocolate cookies, the recipe from joyofbaking.com, which was very easy. I got a lovely chocolate flavoured biscuit,  after eating which I decided to say goodbye to my favorite Bourbon biscuits... It is a 'must try' for all the chocolate freaks who would like to try their hand at baking a cookie...(it is very easy) So here it is....

                   Chocolate Wafer Cookies

•  1 cup (130 grams) all purpose flour

• 1/2 cup (50 grams) unsweetened cocoa powder (regular or Dutch-processed) *I used just 1/4 cup cocoa and added additional 1/4 cup of flour*
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
•  6 tablespoons (90 grams) unsalted butter, room temperature
• 2/3 cup (140 grams) packed light brown sugar
• 1/2 cup (100 grams) white granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large (30 grams) egg white

In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until light. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight.

Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Using a sharp knife, slice the log into about 1/4 inch (6 mm) thick wafers. Place the wafers on the baking sheet spacing, about 1 inch (2.5 cm) apart. Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen.

My cookies were cut using different cutters at my son's insistence.... :) 

In the picture below are some cookies I made by adding some crushed cashew nuts to a little dough. They are not crisp but chewy as the contain nuts. 

The cookies with nuts

snack

The perfect chocolate soufflé

 A souffle is just a flavoured base folded together with egg whites beaten to stiff peaks with a little sugar. The base can be any flavour you like.. I have tried out the chocolate one and this recipe is very easy and foolproof :) Just remember... the souffle rises when you bake and would deflate any instant it is out of the oven. So serve the dessert immediately (though...I have had it cold and flat..and...it tasted really good:)
....the perfect chocolate souffle....
 

• 1/3 cup cream or half-and-half
• 3 ounces your favourite bittersweet chocolate, chopped
• 1/2 cup unsweetened cocoa powder
• 1/3 cup water
• 8 large egg whites
• 1/2 cup granulated sugar
• Powdered sugar for dusting

Preheat the oven to 375 degrees F. Use a pastry brush (or your fingers!) to coat the inside of four 1 1/2-cup soufflé mold with softened butter. Fill the mold with granulated sugar, then pour out the excess.It would be good to refrigerate the molds.
Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside.
Place the egg whites (with a pinch of salt) in a large mixing bowl and whip on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to soft but not dry peaks. Do not over whip the egg whites! You can tell the egg whites are over whipped if they start to separate and resemble scrambled eggs.
Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The soufflé mixture should be homogeneous in colour, but if you still see streaks of meringue in the batter, that’s okay.
Use a large spoon to gently place the soufflé mixture in the buttered and sugared mold. Fill to about 1 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar.
Bake until the soufflé has risen to about 1 1/2 half-inch over the rim and starts to brown on top, about 12 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately.

Notes: It is very important to take care the beaters or whisk and the vessel you are using to whisk the eggs into a meringue are clean, grease free and dry. There should not be even a speck of egg yolk in the picture or your eggs might not peak. If any of the yolk fall in to the whites, remove it immediately with the egg shell.