Wednesday, February 27, 2013


Dear Friends

It is best and delicious which has very low in fat as it has no butter and eggs.It is very tasty and moist.Here Gayathri has suggested Hershey's Chocolate Cake with Chocolate butter cream frosting as given by HERSHEY'S on Eggless Baking owned By Gayathri Kumar. It is very challenging task because it has to replace with eggs as it should be very moist.It works well without eggs too.It is so tempting..

You can make this cake of any various size or type of pan.You can do it very creative and make cake into an extra ordinary cake design.

I have made chocolate designs such as butterfly, daisy flower and writing design as "LOVE" and also made regular cupcake as DOGGY with chocolate butter cream all over.I had used choco chips for eyes nose,ears and M&M's gems red one :) And also made chocolate designs such as rose and heart.and decorated it on the top of the cupcake above the chocolate buttercream.

Here is the ingredients in which I have halved the recipe on my own.You can make it as full measurements

Recipe Source: HERSHEY's KITCHEN


Wet Ingredients:
  • 1/4 Cup Vegetable Oil
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Milk
  • 1/2 Cup Curd for replacing 2 eggs
  • 1/2 Cup Boiling water
Dry Ingredients:
  • 1 Cup All purpose Flour
  • 1/2 Tsp Baking powder
  • 1/2 Tsp Baking soda
  • 1/4 Tsp Salt
  • 1 Cup Sugar
  • 1/2 Cup HERSHEY's Cocoa powder
 Optional :Chopped Walnuts (A Handful)
For Frosting:

I have halve the recipe.You can increase the full measurements. 


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


You can use any pan for 9 inch 2 round pans or square pan or cupcake pan or bundt cake pan.
 I had used 1 mini muffin pan and 1 regular muffin pan.

Preheat the oven to 350 F or 180 C.Put the baking cup liners over the muffin pan and keep aside.

  1. In "DRY INGREDIENTS" mix all together and sieve it. 
  2. Dry Mixture is ready.
  3. Add all together into a bowl from WET INGREDIENTS
  4. Whisk well until it is well mixed up.
  5. Add the dry ingredient mixture into the wet ingredients in 2 additions. 
  6. Make sure there is no lumps in it.Whisk well.
  7. Chocolate batter is ready and should be thin by adding boiling water at last.
  8. Transfer it into the muffin pan by adding Tablespoon of chocolate batter and add few chopped walnuts in each and every muffin pan.(Optional). Bake it for about 12 to 15 Minutes or until the tooth pick comes out clean. Meanwhile prepare the frosting recipe as follows.
  9. Allow it cool.and pipe it on the cupcake by using chocolate buttercream on the top.
  10. It is ready to serve.You can design it on your own.I had added chocolate  garnishes such as heart chocolate and rose on the top or Design it with any cupcake as you  like.I microwaved the chocolate chips for about 30 seconds  or until it is completely melted.,transfer it into the piping bag and pipe it as my own designs such as butterfly, Letters and flowers by free hand on the wax paper baking sheet and keep it in freezer.


Happy Baking!!!

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Friday, February 22, 2013

Carrot Halwa

Dear Friends

It is one of the best desserts and goes great with kids.It is best ever eaten  along with ice cream :)


  • 1 Cup grated Carrots
  • 1/2 Cup sugar or sweetended condensed milk
  • 1 1/2 Cup Milk
  • 1/2 Tsp Cardamom powder
  • 1/4 Cup ghee
  • 2 Tablespoons Ghee for Frying
  • A handful of Cashew nuts and/or pistachios or silvered almonds
  • 1/2 Cup of Raisins(optional)


Step 1:

Put nuts and pistachios into a bowl.

Step 2:

In a small saucepan,Add the ghee on medium heat..

Step 3:

Add raisins.and fry until it is golden.Transfer it into the bowl.

Step 4:

Take a frying pan,add 2 Tablespoons of ghee and add the  carrots  on medium heat and cook till the raw smell goes.

Step 5:

Add the cashew nuts into the remaining ghee and fry until it is brown in color. Keep the fried nuts/raisins aside.

Step 6:

Add Sugar to the carrot mixture on medium heat.

Step 7:

Mix well and allow it to cook.

Step 8:

Allow the milk to boil in a separate sauce pan on medium heat.

Step 9:

Add the ghee roasted carrots sugar mixture to the boiling milk on simmering heat.Let it boil while stirring continuously until the milk gets evaporated and it is thickened

Step 10:

.Add cardamom powder and let it stir for about few minutes or until it is semi dry. Switch off the heat.Add roasted cashew nuts/pistachios and raisins.mix well.

Step 11:

Allow the carrot halwa to cool once.

Step 12:
It is best to serve it along with any flavor of ice cream or eat it as an dessert :)


Linking this entry to Sowmya's Event Authentic Indian sweets

Linking this entry to Shweta's Event and Owned By Gayathri's Host Event

Priya's Valentine's Day

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Thursday, February 21, 2013

Pavlova - A Light Dessert

Dear Friends 

I am looking for very lighter one dessert which has no flour.It is gluten free one.It is very amazing and very light one. It is purely originated from New Zealand  & Australia!!! It is a meringue dessert with a crisp crust and soft, light inside and filled with whipped cream and fresh fruits on the top :) Why is it called as Pavlova? Here is the answer for the pavlova As I read it from Wikipedia Here it is!
"Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova"

It goes great for any occasions or valentine's day :)

It is very simple ingredient available at your home :)


  • 2 Egg Whites 
  • 1/2 Cup Sugar
  • 1/2 Teaspoon White Vinegar
  • 1/2 Tablespoon CornFlour
  • 1/4 Teaspoon Vanilla Extract 

  • Light Whipped Cream
  • Fresh Fruits of your choice
  • Chocolate Shavings or Chocolate garnishes.(Optional)


Preheat the oven to 250 F 

Step 1:

Add the egg whites and beat until it is frothy.Add the sugar.Beat it until it gets peak form stiff.

Step 2:
Add the vinegar,cornflour and vanilla extract and fold gently till it is well combined.

Step 3:

Take a baking sheet.Line a parchment paper on the baking sheet.Put the egg whites mixture on the center of the baking sheet to form round shaped  by using spatula.

Step 4:

Make it as exact as shown in the picture.

Step 5 

Bake it for about 40 to 50 Minutes or until it is light brown in color or it is set like crust on the top.

Step 6:

Allow it to cool completely.

Step 7:

Decorate it as you like.I put the whipped cream on the top gently to avoid breakage of the meringue crust top and sides.Add the washed cut fruits as you like and keep it on the whipped cream and last decorate it with chocolate shavings or chocolate garnishes.

Step 8:

Slice it and serve it :) 


  • You can increase the double quantity of my ingredients. 
  • Make sure handle the meringue dessert carefully.It is easily to break.So put the whipped cream gently one by one and smooth it with spatula gently too.
  • Use parchment paper for baking it will stick if keep for long time at cooling stage.If used parchment paper then it will be easy for you to take out the meringue to the serving plate. 

Awaiting to hear youe comments!!!

Happy Baking!!

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Sunday, February 17, 2013

French Macaroons!

Dear Friends :)

I am very surprised to see  the challenge in Baking Partners group by looking "Macaroons" It is very challenging task to do. Am so thrilled to do it and It was so fun and experimented it after learn from our friends.Thanks to Vidhya and Swathi for the amazing selection on Macaroons.It is super challenging task and of course very delicious macaroons:)

Here is the recipe adapted form Martha Stewart "French Macaroons"

Here are the Ingredients:

  • 3/4 Cup Almond Flour
  • 1 Cup Powdered /Icing sugar
  • 2 Egg whites
  • 2 Tablespoons Sugar
For Filling:

I made Chocolate ganache
  • 1/2 Cup heavy whipping cream
  • 1/4 cup semi sweet chocolate chips or 2 semi sweet chocolate bars chopped finely.


  1. Pulse the almond flour and powdered sugar for a few seconds. 
  2. Sieve it twice.
  3. Take a clean stainless bowl,add the egg whites into the bowl and beat it until it is frothy with a whisk attachment of an electric stand mixer or had  mixer.
  4. Once it is frothy add 1 Tablespoon Sugar to it and beat it well until it is foamy and shiny.
  5. Add the remaining 1 Tablespoon sugar to it and beat it until the peak forms straight no bend.It is the right consistency.
  6. Add the dry mixture in 3 additions into the wet mixture.
  7. Fold it gently by using spatula.
  8. Do not over mix.Make sure it is well incorporated.
  9. Line a parchment paper on the baking sheet. Preheat the oven to 375 F 
  10. Transfer batter to a piping bag fitted with a 1/2 inch round tip and pipe 3/4 inch round 1 inch apart on parchment lined baking sheet,dragging the pastry tip to the side of rounds than forming peak.
  11. Tap it for almost 3 times to avoid air bubbles.
  12. Let it stand at room temperature for about 15 to 30 minutes.Reduce the oven temp to 320 F
  13. Bake it for about 10 minutes meanwhile rotate the baking sheet halfway until the macaroons are firm and crisp.
  14. Allow it to cool on the cooling rack.
  15. Take out the macaroons gently to avoid sticky.
  16. On a medium heat,put the cream on the saucepan to heat and not over boil.Pour the cream into the semi sweet chocolate pieces bowl.Allow it to sit till it is well combined by stirring it.Allow it to sit on room temperature or keep in the fridge till it is firm.Transfer the filling batter to the piping bag.
  17. Sandwich the 2 cooled same size macaroons with 1 Tsp filling of your choice.
  18. Serve immediately.

My Experiment tips what I have learn from my friends.

I had used homemade almond flour.Take 1 cup of almonds and soak in warm water for about 15 minutes.Peel off the skin and allow it to dry.Once dried, pulse the almonds into the mixie or food processor for few seconds.MAke sure it does not stick to the sides of the mixie jar. If it does sticky then place the almond flour on the parchment paper to get dry.Allow it to dry for almost 1 day.
Once it is completely dry without any oil.Pulse it again for few seconds on the next day.Once it is it back on the parchment paper for one more day. Sieve it well.Almond flour is ready. Or you can buy almond meal from Stores.

Meanwhile break the egg whites separated from egg yolks. Place the egg whites into the clean bowl and keep it in the fridge covered with tissue paper and allow it to breathe.I had kept the egg whites in the fridge for about 4 days.That is called as an Aged Egg whites.It is very important for macaroons.On Baking macaroons day, I had kept the egg whites on the counter top at room temperature for about 8 hours.

Powdered Sugar: I added 1 cup of sugar along with 2Teaspoons of Corn flour.Grind it well to get fine powdered sugar and sieve it .