Thursday, July 24, 2014

Vanilla Sponge Cake (Eggless)

Hello Friends!

I have chosen Vanilla Sponge cake as it has no eggs and replaced it with yogurt as It goes great for vegetarian friends who does not want to use cake with eggs. My friend wants mini yogurt based simple cake with little bit cream on the top for their taste approval... I have decided why not use cut out cakes with the help of cookie cutter circle size. I want to give idea and impress my friend...I made round shaped 8 inch cake and cut into round shaped mini cake with the help of round cookie cutter....Is n't it nice idea? My friend had enjoyed it with a big bite on it  and cannot wait to bake cake for their next order on birthday!!!Hoping to get through!!!!!



Here goes the recipe Thanks a lots Priya!!!!


Recipe source: Vanilla Sponge Cake (Yogurt based)

Ingredients:

  •  1 1/2 cup All purpose Flour
  • 3/4 Cup Sugar
  • 1 cup plain yogurt (Room temperature)
  • 1/2 Tsp baking soda
  • 1 1/4 Tsp baking powder
  • 1/2 Cup Vegetable oil
  • 1 1/2 Tsp Vanilla Extract
  • 1 Tbsp  Milk( For brushing on the top of the cake)
Method:
  • Preheat the oven to 350 F or 180 C. Grease the 8 inch cake pan with oil and dust it with flour.Keep aside
  • In another bowl,sift the flour twice and keep aside.
  • In a wide bowl,add the yogurt, sugar to it and mix well by using whisk until the sugar gets dissolved.Add the baking powder and baking soda to it and whisk well and set aside for about 5 minutes.You will see bubbles..
  • Add oil and vanilla extract and mix well until it is well incorporated.
  • Add the flour in 3 additions.Gently fold the mixture and make sure it is all well combined.
  • Pour the batter into the greased cake pan.Tap it firmly to get rid of the air bubbles.
  • Bake it for about 30 to 35 minutes or until the tooth pick comes out clean.
  • Once it comes out of the oven,brush the milk on the top of the cake.
  • Allow it to cool on the cooling rack.
  • Once the cake is cooled down it can frost it with any buttercream and filling of any flavors!
For Making Vanilla Buttercream:

Ingredients:
  • 1/2 cup unsalted butter
  • 2 Cups Icing sugar
  • 1/2 Tsp vanilla extract
  • 1 to 2 Tbsp Milk or cream to loosen the mixture.
Method:

  • In a wide bowl using hand mixer ,add the butter and powdered sugar to it and beat it on low speed and make sure it is well combined.
  • Add vanilla extract and beat it well on medium speed and scrape down the sides by using spatula..
  • It will be so creamy and stiff.Add milk/cream to it and it will loosen.
  • You can add any color food to the icing mixture bowl.  I added pink color.
Garnish:
Pearl sprinkles.


 My own cake to assemble!!!

  • Take out the cake,level it if you want and place it on the cutting board,Place the cookie cutter and cut into desired shapes and repeat it till you get all cut circle mini cakes.
  • Place each and every mini cake on the serving plate 
  • In a piping bag with star tip 21 wilton tip put the frosting inside the piping bag and decorate it as flower and place the pearl sprinkle on the top of the flower and it looks so simple.
  • If you want to add cream on all sides and top you can frost the white or any color buttercream..
Enjoy!!!

Happy Baking!!!!

Fruit & Nut Eggless Cookies

Hello friends!!!!

I have made  the fruit and nut cookies as it is on egg version and everyone loved it... I baked it on before Christmas times... I loved it..This time I had tried  an egg-less version so my friends who are not able to eat egg based cookies/cakes.. and my friends loved the taste and want more..as I made small batch cookies. I am so happy to hear it from my friends... My family loved it... It is best to have it along with a cup of milk or tea or as a snack!!! 



Here goes the egg-less version of the cookies as below


Ingredients:


  • 1 Cup All purpose Flour
  • 1/2 Cup Powdered sugar
  • 6 Tbsp Unsalted butter
  • 3 Tbsp Glazed cherries and green ones i added it too if you want..
  • 3 Tbsp chopped unsalted pistachios.
  • 1 to 2 Tsp Milk
Method;

  • Preheat the oven to 350 F or 180 C.
  • Sift the flour in a bowl.
  • In a wide bowl,add the butter,powdered sugar and mix well until it is well creamy by using your hand whisk or hand mixer.
  • Add the flour at a time.
  • Add the glazed cherries and pistachios.
  • Mix well to form a dough... Add milk if it is dry and still crumbly.
  • Place the dough on the counter top and make into log shaped by rolling it
  • Transfer the log shaped dough into the parchment paper and roll it until it is covered and seal on both sides.
  • Keep in the freezer or fridge until it is firm.
  • Place the long shaped dough on the cutting board .Take a sharp knife and cut into 1 inch thickness
  • Place the cut cookie dough on the baking sheet lined with parchment paper.
  • Bake it for about 10 to 12 mins or until the edges of the cookies are light brown in color.
  • Allow it to cool on the cooling rack.
  • Serve it along with a glass of milk or a cup of tea.... 
  • Store it an air- tight container.
Enjoy!!!

Happy Baking.


Australian Lamingtons.

Hello Friends!!!

 I have been wanting this for long time...I didn't get time to bake it  as It is already in my list what to bake next!!! Always being as a baker I always try new different cakes and found out it is very chocolatey and coated with desiccated coconut. It is super challenging and It came out in my 1st attempt. It is originated from Australia...It is super sponge cake filled with chocolate frosting and coated with coconut flakes. It is so heavenly and it is super wet and it can never be dry inside.It tasted really like bounty chocolate  :)

It is the best mini cake and it is small sized bite ones. Here goes the recipe and try for it Thank you Priya!!




Recipe Source: Australian Lamingtons

Ingredients:

For Sponge Cake

  • 1 1/2 Cup All purpose flour
  • 1 1/2 Tsp Baking Powder
  • 1/4 Tsp salt
  • 2 Eggs
  • 1/2 Cup unsalted butter
  • 3/4 Cup Sugar
  • 1/2 Cup Milk
  • 2 Tsp Vanilla Extract
For Chocolate Frosting
  • 1 1/2 Cup Icing sugar
  • 3 Tsp Unsweetened Cocoa powder
  • 2 tsp unsalted butter
  • 1/3 Cup Milk
Coating:
  • 1 Cup Dessicated Coconut flakes
Method:

  • Preheat the oven to 350 F or 180 C. Grease 8 inch square pan with butter and dust it with flour or line it with parchment paper.
  • Sift the flour,baking powder,salt thrice in a bowl and make sure it is well combined.
  • In a wide bowl You can use it to beat by using whisk or hand mixer with paddle attachment, add the butter and sugar together and beat it until it is well creamy and smooth.
  • Add eggs one by one at a time.beat it well 
  • Add vanilla extract to it.
  • Add the dry mixture in three additions and also add milk at a time in the same 3 additions.
  • Mix well until it is well incorporated.
  • Pour the batter into the greased square pan.
  • Bake it for about 25 to 30 minutes or until the tooth pick comes out clean.
  • Allow it to cool on the cooling rack.
  • Once cooled down, flip the cake upside down and cut into squares(4*4) and place them  in the fridge until it is firm.
For making the frosting:
  • In a medium saucepan, Add the butter to it and add milk and allow it to boil until the butter is melted before reaching the boiling point.Switch off the flame.
  • In a bowl,add the icing sugar,cocoa powder and mix well.
  • Add the wet mixture to the bowl and mix well by using whisk until it is smooth and creamy
Assembly:
  • Take out the cake from the fridge.
  • Line the baking sheet with parchment paper....Place the cooling rack on the baking sheet 
  • Dip the one sponge cake into the frosting bowl with the help of your hand or using 2 fork and make sure the top and all sides of the cut squared cake is well dipped and covered it with frosting and place it on the cooling rack.
  • Repeat the same for the remaining squared cakes.
  • Now coat it with dessicated coconut by rolling it on the sides and top too.
  • Keep it back to the fridge until it is firm and set.
Enjoy!!!

Happy Baking!!!

Cherry Smoothie

Hello Friends!!!!


One day at morning I was feeling tired and not active...I want to do have something which helps me in getting energized.I saw fruits lying on the dining table and apples was there. I opened up the fridge to check whether any other fruit was inside. I got fruit named Cherries but never tasted for smoothie and saying by myself Why not have a try for Smoothie?.. It is easy to do and time saving before starting to cook for my family. I need to re freshen up!!! It was just a matter of few minutes... It was fun and my daughter and me had cherry smoothie and it was so full... It tasted best and it is so good. You try for it.Thanks a lots Priya!!!





Recipe Source: Cherry Smoothie

Ingredients:


  • Fresh Cherries 10 to 12 Washed,drained and De seeded.
  • 1/4 Cup Cold milk
  • Sugar depends on sweetness as you added. ( I used honey for myself and added sugar for my daughter )

Method:

  • De-seed the cherries by using your hand, 
  • Put it into the blender and blend into smooth paste
  • Add milk and sugar/honey and blend it once 
  • Transfer it to the serving glass
  • Serve immediately...
Enjoy!!!


Orange Cake

Hello Friends!!!


I just love oranges!!! After California trip there was many and many oranges and I love oranges after mango as It is the most citrus fruit and can make anything from appetizer to desserts. I want to do an orange cake as it is the best to have as it is not needed to apply frosting on it and it is the best moist and feeling orange flavor and goes best along with a cup of tea or coffee or as a snack.Thanks a lots Priya as it is an egg-less & butter-less too



Recipe Source: Orange Cake 

Ingredients:


  • 1 1/2  Cup All purpose flour
  • 1/2 Cup Powdered sugar
  • 1/3 Cup Oil ( I used Vegetable oil)
  • 1 Tsp Vanilla extract( I used orange blossom extract)
  • 2 Large orange to make juice (I got 1/2 cup orange juice)
  • 1 Tbsp Orange zest (Washed  and grated)
  • 1 Tsp Baking powder
  • 1 Tsp Baking soda
  • 1/4 Cup Water
  • Oil for greasing the cake pan

Method:

  • Preheat the oven to 350 F or 180 C Line the cake pan 6 inch with parchment paper if you want or you can grease it with oil and dust it with flour
  • Grate the outer skin of the orange and squeeze orange to get extract juice and discard any seeds.
  • Sift the flour,baking powder,baking soda and salt in a bowl. Keep aside 
  • Whisk the oil,orange extract/vanilla extract ,orange juice ,water and orange zest and mix well.
  • Pour the wet mixture to the dry mixture and mix well until it is well incorporated.
  • Pour the batter into the greased cake pan and allow it to bake for about 25 to 30 mins or until the tooth pick comes out clean.
  • Allow it to cool on the cooling rack 
  • Once cooled you can frost the cake or keep it as it is.
  • I used stencil and placed it on the top of the cake with powdered sugar to get the desired design..Garnish it with orange on the top if you want,
Enjoy!!!

Happy Baking!!!!


Wednesday, July 23, 2014

Mini Choco Chip Muffins(Eggless)

Hello Friends!!


Herewith I made mini choco chip muffins as It is one of the most favorite treat by my kid and her friends because it is so mini,chocolate y flavor and melted choco chips once baked it. Everyone loved it and It is one of the most favorite treat in the U.S. and all over the world as It has many varieties such as choco chip cookies,choco chip cookie nut bars,choco chip used for garnish etc.

Thanks a lots Priya for making this version as an Egg less as well as butter less and It was so good  and my kid loved it and her friends too.



Recipe Source: Choco Chip Muffins

Ingredients:


  • 1 1/2 Cup All purpose minus 3 Tablespoons.
  • 3 Tbsp of Corn starch
  • 1/4 Cup Sugar
  • 1/4 Semi sweet choco chips ( I used Toll House)
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/3 Tsp salt
  • 1 Cup Milk
  • 1/2 Cup Oil
  • 1 Tbsp Vanilla Extract

Method:

  • Preheat the oven to 350 F or 180 C,Line the mini muffin pan with baking papers
  • Sift the flour, corn starch,sugar,baking powder,baking soda,salt and mix well.
  • Take another bowl,add milk,oil and vanilla extract,Mix well
  • Put the wet ingredients as given into the dry mixture and mix well until it is well incorporated.
  • Add the choco chips and mix well.Reserve it for some to sprinkle on the top of the batter before baking.
  • Pour 1 Tablespoon of batter filled  into each and every muffin cup 
  • Put few choco chips into each and every muffin cup.
  • Bake it for about 15 to 20 minutes or until the tooth pick comes out clean
  • Allow it to cool on the cooling rack
  • Serve it
Enjoy!!!

Happy Baking!!!


Mango Lassi

Hello Friends!!!!

It is one of the most favorite fruit as Mango!! I will have mango milk shake that my mom used to make since my childhood days!!! She will make mango shrikhand and goes best combination with poori or chappati..Yum Yum...We had stayed in Ahmedabad,Gujarat and really enjoyed my mom's foods such as mango delights ,Mango shrikhand,Mango Milk shake,Mango Lassi, Sweet Mango Curry(Kerala style) and would slice all mangoes and have it full and used to fight with my bro for the last slice of mango..It is the best moments in my life!!!! Mango is the king of fruit in India!!!! It is the refreshing drink after meal or as an accompaniment for drink!!! It is best to have lassi on Summer days!! I made it yesterday for my hubby and my daughter!! They liked it and almost full..






Here goes the recipe!!! Thanks a lots Priya

Recipe Source: Mango Lassi

Ingredients:


  • 3 Mangoes ( Peeled and Chop and made into Puree)
  • 1 1/2 Cup Yogurt 
  • 1 to 2 Tbsp Sugar( I used honey for my hubby only )
  • 1/2 Cup Water

Method:

  1. Put  the chopped mangoes into the blender and puree it 
  2. Add the other ingredients into the same blender and pulse it well 
  3. Transfer into the serving glass and add ice cube if you want.
  4. If you have reserved mango puree and pour a dollop of mango puree on the center of the lassi and do design as u like with the help of a tooth pick to get design.( I made sun design)
  5. Serve it 
Enjoy!!!!