No Bake No Egg Pinwheel Cookies

Ingredients:

• 1 Stick unsalted butter
• 3/4 Cup brown Sugar
• Pinch of salt
• 1/2 Tsp baking powder
• 1/2 Tsp baking soda
• 1 Cup all purpose flour
• 1 Cup wheat flour

Toppings

• Chocolate syrup
• Cinnamon powder
• Granulated sugar

(Alternatives: Any fruit jam , cocoa powder or vanilla sugar as you want)

Method: 
For Dough: 

•  First add 1 stick of softened unsalted butter into a mixing bowl and just work with rubber spatula to make it very smooth. 
• Then add pinch of salt & brown sugar. Stir this mixture until combined. Now add baking powder & baking soda. Again stir the mixture till it become smooth as a paste.
• Then sift in all purpose flour & wheat flour. Fold until and work on the dough using your hands and form a bowl. You can use little bit of milk if it is very hard to combine all together. Dough should be little hard.
• Plastic wrap the dough and refrigerate for about 2 hours.

Roll up: 

• Remove the dough from fridge. Out of fridge, dough gets sticky quickly so top with another piece of plastic wrap. 
• Roll out the dough with rolling pin. Now spread chocolate syrup evenly by using brush or flat spatula on top. Then dust with cinnamon powder & sugar on top of it.
• Then carefully roll all the way up & cover with plastic wrap. Store this roll in the freezer for about an hour.

Cook over Stove-top:  

• Out of the freezer, cut the roll into half inch thick slices. Then stick in a wooden toothpick into cookie. Repeat with remaining cookies.
• On a preheated fry pan over low heat, arrange cookies and cook for about 8 min covered. Cooking time varies depending on the power of stove-top.
• When the bottom of cookies are lightly browned flip them over. Cover & cook another 2-3 min.
• Then turn off the heat and let sit for another 2 min or until cooked. 
• Then let it cool on a wire rack.

Mango Cake

Ingredients:

• All purpose flour – 1 cup 
• Mango – 1 large
• Condensed milk – ½ cup 
• Powdered sugar – ½  cup
• Milk – 3-4 tbsp
• Butter / Ghee – 1/3 cup 
• Cashew nuts – 2 tbsp
• Baking powder – 1 tsp
• Baking soda – ¼ tsp

Method:

•  Preheat oven at 350 F.
• In a mixing bowl add all purpose flour, baking powder & baking soda. Strain the mixture twice and mix well. 
• In separate bowl mix  ghee or soft butter, mango pulp and condensed milk  whisk them nicely. 
• Also add powdered sugar and mix well. Cut cashews into small pieces.
• In a separate large mixing bowl mix dry ingredients and wet mixture. Whisk the batter rigorously until all lumps get dissolve. Also add cashew nut pieces in the batter.  
• Grease the baking pan or cake mold with ghee or butte
• Pour the batter in the baking pan and tap it on surface so that it gets even. Place the cake mold in the oven and bake for 25 - 30 minutes on 350 F. Check after 25 minutes. 
• Insert a knife or toothpick in cake to check it. The batter should not stick to the knife. If the knife comes out clean that means cake is baked completely.
• Take out the cake from oven and allow it to cool. Now separate the cake from mold.
• For this run knife all around the cake and place the container upside down over a plate. Cake will come out from the mold. Enjoy this cake with hot coffee.

Carrot Cake

 

Ingredients:

• 1 Cup All purpose flour / Maida
• 1 Cup Wheat flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Cinnamon Powder
• 1/4 tsp Nutmeg Powder
• 1 cup Yogurt
• 1/2 cup brown sugar
• 1 cup Sugar
• 1 tsp Vanilla
• 2 cups Carrots finely shredded
• Almond 1/2 cup, chopped (reserve few for garnishing)
• 1 stick (4oz), unsalted butter room temp
• Pinch of salt
• Flax seed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)

 Method:

• Preheat Oven to 350 degrees F or 180 C.
• In a mixing bowl, add All-purpose Flour, wheat flour Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
• In another large mixing bowl, add Yogurt, Brown Sugar, Sugar, salt and Vanilla. Mix until sugar dissolves.
• Add  Flax seed Mixture and mix. Add Flour and whisk until a smooth batter is formed.
• Add Carrots, almond and Butter. Mix well.
• Lightly butter the bottoms  cake pans and dust with flour. Pour the batter into the pan & smooth the top.
• Bake for 30 minutes at 350F/180C.
• Remove from Oven and allow the cakes to cool in the pan for 5 minutes

 

 

Eggless Chocolate Cake

This cake is so moist it doesn't need frosting. Simply sprinkle powdered sugar over the top.


Ingredients:

• 1 1/2 cups all purpose flour / maida
• 1/4 cup dutch-processed cocoa powder (unsweetened)
• 1 cup sugar
• 1/8 tsp salt
• 1 tsp baking soda
• 1 cup cold water
• 6 tbsp vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla
• sifted powdered sugar for dusting cake

 
Method:

•  Preheat oven to 350. Spray a 9"x9" square baking dish or a circular dish with Pam and lightly flour.
• In a large bowl, mix together  the flour, cocoa powder, sugar, salt and baking soda.
• Using a spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another and vanilla into the third.
• Slowly pour water over all. Blend using hand mixer on low speed until thoroughly combined. Batter will be thin. 
• Pour batter into pan. Bake for 30-35 minutes.
• Insert a toothpick to ensure cake is baked properly. Cool on a wire rack.
• Dust top of the cake with powdered sugar. Cut and serve warm or at room temperature.

Banana Bread

Ingredients:

• 1 Cup Maida/All purpose flour
• 1/2 Cup Brown sugar
•  1 Cup Mashed Banana
• 3/4 Cup Oil
• 1/2 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 1/4 Tsp Salt
• 1/2 Tsp Vanilla Essence
• 1/4 Cup Raisins

Method:

• Preheat oven to 350F
• Sift the flour, baking powder, baking soda & salt.
• In a large bowl whisk together oil & sugar. Add mashed banana. Mix well.
• Stir this banana mixture in to the flour little at a time.
• Whisk for 2-3 min to make sure all the ingredients are mixed properly without lumps. Batter should be thick & pour able.
• Grease the bread pan with oil & pour the mixture. Bake for 40 min.
• Cool for 5-10 min. then cut in to thin slices & serve with coffee or tea.

Eggless Sponge Cake

Ingredients:

• 2 cups All Purpose Flour / Maida
• 1 1/2 cup Sugar
• 1 tsp Vanilla essence
• 1/2 cup Oil
• 1/2 cup Milk
• 1 1/4 cup Hot Water
• 1 tsp Baking powder
• 1/2 tsp Baking Soda
• 1 tsp Lemon Juice

Method:

•  Sieve all purpose flour, baking powder, baking soda in a deep bowl. 
•  Add sugar, oil, warm milk and  mix well.
•  Add hot water and make very smooth batter.
•  Finally add vanilla essence, lemon juice and mix well.
•  Pour batter in greased cake tin and bake on 350 degree Fahrenheit for 35 min. 

 Allow the cake to cool down for 10mins, then invert. Then cut/slice them into pieces and enjoy! 

Pineapple Upside Down Cake

Ingredients:

• All Purpose flour - 2 cups
• Corn flour - 2 tbsp
• Melted butter / Ghee - 1/2 cup
• Condensed milk - 14 oz
• Baking powder - 2 tsp
• Baking soda - 1 tsp
• Powdered sugar - 1/2 cup
• Chopped pineapple - 1/2 cup

For fruit arrangement at the bottom

• Butter / Ghee - 2-3 tsp
• Brown sugar - 1/2 cup
• Pineapple pieces - 4-6
• Few Glazed cherry / strawberry (optional)

Method:

• Cream together ghee, brown sugar & apply evenly in the bottom & sides of baking dish.
• Open pineapple tin & arrange pineapple slices, cherry as you like. 
• Sieve together all purpose flour, corn flour, baking soda, baking powder, salt & powdered sugar.
• Beat well butter, condensed milk & mix with sieved flour - sugar mix.
• Add chopped pineapple pieces & mix well.
• If cake mix is too dry, add 2-3 tbsp the syrup from pineapple tin.
• Now pour the mix in the greased & pineapple arranged tray carefully.
• Bake at 350F for 40-45 min. insert a tooth pick to check.
• Cool well & invert the cake.

Colorful pineapple upside down cake is ready. 

Pear Cake

Ingredients:

• 4 Cups diced pear
• 2 Cups unsweetened apple juice
• 1&1/2 cup brown sugar
• 6 Tbsp butter or ghee
• Pinch of salt
• 1 Tsp cinnamon powder
• 2 Cups raisins
• 3 Cups all purpose flour
• 2 Tsp baking powder
• 1 Cup chopped almonds

Method:

• In a large sauce pan,  bring the first 7 ingredients to a boil. Reduce heat, simmer for 5 min.uncovered. Remove from heat & cool to room temp.
• Meanwhile preheat oven to 350F.for 15 min.
• Lightly grease the pan with non stick cooking spray & sprinkled some all purpose flour.
• In a large bowl combine a flour, baking soda & chopped almonds. Fold in the pear mixture.
• Transfer batter to the prepared pan, bake for about 40-45 min. or until a toothpick inserted in the center comes out clean.
• Cool for 10-15 min & serve.

Eggless Semolina Cake

Ingredients:

• 1.5 cups semolina
• 1 cup milk
• 1 cup plain natural yogurt
• ½ cup butter
• 1 cup sugar
• 1 tpsn baking soda
• 1 tpsn vanilla essence
• Pinch of salt


Method:

• Mix the sugar & yogurt thoroughly so that sugar completely dissolves.
• Then add all the other ingredients to the yogurt. Now let this batter stand for an hour. Keep it covered.
• Meanwhile pre-heat the oven to 350 F. Grease a baking tray with butter or oil.
• After one hour pour the batter into the prepared tray and sprinkle the sliced the almonds all over the top.
• Bake for 20 to 25 min until its golden in color.

Brownie Bites

Ingredients:

• 2 Tbsp Butter
• 1/3 Cup granulated sugar
• 1/4 Cup cold water
• 1/2 Tsp vanilla
• 1/2 Cup all-purpose flour
• 2 Tbsp cocoa powder
• 1 Tsp baking powder
• 1/2 Tbsp chopped almonds
• Nonstick cooking spray
• 1 Tsp powdered sugar

Method:

• Preheat oven to 350F.
• In a small saucepan melt butter. Remove from heat, stir in granulated sugar, cold water and vanilla.
• Stir in flour, cocoa powder & baking powder until thoroughly combined.
• Stir in 1 tbsp of the nuts.
• Spray the bottom of an pan with nonstick spray. Pour batter into pan. 
• Sprinkle with remaining 1 tbsp chopped nuts
• Bake for about 20 min. then cool completely & cut in square shape.
• Sprinkle 1 tsp powdered sugar on brownie.

Enjoy with coffee or tea.

Eggless Mixed Berries Cake

Ingredients:

• 3to4 tbsp unsalted butter at room temperature
• 11/4 cups plain flour
• 1/4 tsp salt
• 1/4 tsp vanilla extract/vanilla essence
• 1/2 cup sugar + 1 tsp for dusting mixed berries
• 2 1/2tsp baking powder
• 1/2 cup milk
• 1 cup Fresh or frozen mixed berries
• a few drops of lemon juice

 Method:

• Sprinkle 1 tsp sugar and lemon juice on  mixed berries and keep aside. This will make them a little moist and juicy.
• If you are using frozen berries then  thaw them and include all the juice.
•  Sift together the baking powder, salt and flour.
• Next, whisk the butter and sugar to creamy texture.
• Then add a little flour to the butter and sugar mixture.
• Mix it and then add a little milk and mix. This way, add all the flour and milk little by little stirring to avoid lumps formation throughout.
• Finally, fold in the berries to the batter using a spatula.
•  Grease and dust baking pan with butter & a little flour to prevent cake from sticking.
•  Bake in a 375 degrees F preheated oven for about 35-40 minutes.
• Remove from oven and let cool before cutting pieces

Egg less Blueberry Muffins

Ingredients:

• 2 cups all-purpose flour or 1 cup whole wheat flour and 1 cup regular
• 1 cup sugar
• 4 tsp. baking powder
• 1 cup milk
• 3 Tbs. melted butter
• 1 cup fresh blueberries

Method

• Heat oven to 350. Line 12 muffin cups with paper liners.
• Combine flour, sugar and baking powder in a medium-size bowl.
• Stir in milk by hand and melted butter.
•  Fold in blueberries.
• Fill each cup 2/3 full.
• Bake at 350 for 25 minutes.

Eggless Dates and Almond Cake

This cake is healthy, easy to bake and its simply delicious. I got inspiration to make this cake from my friend. First time I ate this cake at her house from that moment I decided to try this new cake recipe. Today I made this cake it came out very well.  Once you should try it, its very tasty.



Ingredients:

• Dates – 1 Cup
• Milk – 1 Cup, for soaking dates
• Almonds – 1 Cup, chopped
• Sugar - 1 Cup
• Ghee or Unsalted Butter – 1 Cup
• Baking Soda – 1  tsp
• Baking Powder – 1 tsp
• Vanilla essence - 2-3 drops
• All-purpose Flour – 2 cups
• Pinch of salt

Method:

• Soak the Dates in warm milk for about 1 hour just to soften them.
• Add sugar & ghee or butter in the milk & dates mixture.
• Sift the All Purpose Flour along with the Baking Powder, Baking Soda & salt.
• Press down on any lumps.
• Make a paste of the dates mixture either in a blender or a food processor.
• Mix the dates mixture to the dry ingredients (flour, baking soda & baking powder).
• Add vanilla essence in the batter
• Fold in the almonds as well.
• Spray/Grease a baking pan and pour the batter into it.
• Bake in a pre-heated oven (180 degrees C/350 degrees F) for 40 minutes in the center of the oven.
• Once done, take the cake out and allow it to stand for 5-10 minutes before taking it out of the pan.
• Loosen the edges and flip the cake onto a cooling rack.
• Cut into pieces and your Cake is ready!!
  
  

 

Egg less Banana Nut Muffins

Ingredients:

• Ripe Bananas – 4
• Sugar – ¾ Cup
• Melted Unsalted Butter – 1/3 Cup
• Baking Powder – 1 teaspoon
• Baking Soda – 1 teaspoon
• All Purpose Flour or Wheat Flour – 1 ½ Cups
• Half Cup Walnuts – Finely Chopped

Method:
• Preheat Oven to 375 degrees F.
• Line the Muffin Pan with the Muffin Liner Paper Cups.
• Mash the Bananas in a medium size bowl.
• Add the Melted Butter and Mix well using a Rubber Spatula.
• Add in the Sugar and Stir well. Keep this Bowl aside.
• Take another Bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda using a Whisk.
• Make a well in the Center of the Flour and Pour in the Prepared Banana Mix in the Middle and Stir using the same Rubber Spatula. Do not over mix. The Flour must get moistened. Mix well only for a minute or two. Do not use Electric Hand Mixers.
• Keep aside 1 tablespoon of Finely Chopped Walnuts and stir in the remaining nuts in the batter.
• Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups.
• Sprinkle the remaining nuts on top.
• Bake it in the Oven for about 35 minutes approximately, until the Muffins are golden brown.
• Cool off the Muffins completely before serving.

Banana Strawberry Cake

Ingredients:
• 3to4 tbsp unsalted butter at room temperature
• 11/4 cups plain flour
• 1/4 tsp salt
• 1/4 tsp vanilla extract/vanilla essence
• 1/2 cup sugar + 1 tsp for dusting strawberries & banana
• 2 1/2tsp baking powder
• 1/2 cup milk
• 1 cup fresh strawberries chopped
1 cup banana chopped
• a few drops of lemon juice

Method:
• Sprinkle 1 tsp sugar and lemon juice on chopped strawberries and banana and keep aside. This will make them a little moist and juicy.
• Sift together the baking powder, salt and flour.
• Next, whisk the butter and sugar to creamy texture.
• Then add a little flour to the butter and sugar mixture.
• Mix it and then add a little milk and mix. This way, add all the flour and milk little by little stirring to avoid lumps formation throughout.
• Finally, fold in the strawberries and banana to the batter using a spatula.
• Grease and dust baking pan with butter & a little flour to prevent cake from sticking.
• Bake in a 375 degrees F preheated oven for about 35-40 minutes.
• Remove from oven and let cool before cutting pieces

Almond Biscotti

I got this Biscotti recipe from Montione's Biscotti Bakery http://www.montionesbiscotti.com/
Mary Montione is the owner of Montione’s Biscotti Bakery in Plainville, MA, and has been baking handmade gourmet biscotti cookies since 1988.

We tried these biscotti, it came out tasting simply great !!!!


Ingredients

• 1 cup (2 sticks) butter, room temperature
• 2¼ cups sugar
• 5 large eggs, room temperature crack in bowl and lightly beat just to break yolks
• 1 tbsp pure vanilla
• 2 tbsp pure almond extract (optional)
• 1-1/2 tsp Anise seeds
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups almonds (whole or lightly toasted, coarsely chopped)
  
  Method
• Preheat oven to 350°
• Prepare two sheet pans. Lightly grease or use baking paper. Set aside
• Roast almonds. Conventional ovens, about 10 minutes at 350°. Almonds should look light brown inside and not white in color. Cool. Coarsely chop in food processor or use chopped almonds & roast. Set aside
• Drop oven to 325°
• Combine flour, baking powder, salt & anise seeds. Set aside
• Beat butter and sugar with electric hand mixer at medium speed until light and fluffy. About 3 minutes. Scrape sides and bottom of bowl
• Add vanilla and almond extract to eggs.
• Then add egg mixture to butter/sugar mixture in four to five parts. Mix well After each addition until light and fluffy (about 2 minutes).
• Scrape sides and bottom of bowl after each addition. Repeat steps until all eggs are added
• Add flour mixture and almonds. Mix at low speed until combined
• Place dough on a cutting board lightly dusted with flour. Dust your hands with flour.
• Use only enough flour so dough does not stick to the board or your hands.
• Do not overwork dough. Divide the dough in half. Roll a log about 13” long (about 1 ½” diameter)
• Transfer to baking sheet. Press down to form a log about 4 ½” wide ( ½ “ high). Logs will spread ½” to 1” when they bake. So place unbaked logs 1 ½” to 2” apart from each other on pan.
• Bake in preheated oven at 325° for 35 minutes or until a light gold color (do not overbake)
• Remove from oven. Increase oven to 350°
• When logs are cool enough to handle (10-15 minutes), slice with a knife. Okay if completely cooled. Cut straight or on diagonal about ½” in width. Flip side down on baking sheet. Return to oven about 10 minutes or until browned to your preference. Watch not to burn.

Microwave Egg less Cake

Ingredients:
• Maida (plain flour) - 1 cup
• Milk - 1 1/2 cups
• Cocoa powder - 1 1/2 tsp
• Vanilla essence - few drops
• Sugar - 1 cup
• Oil - 3/4 cup
• Baking soda -1 tsp
• Raisins - 1/4 cup
• Chopped nuts - a hand full

Method:
• Boil milk in a pan, Add the raisins and allow the milk to cool down.
• Blend this mixture in a blender till the raisins are ground well.
• Add the oil and blend again till it becomes thick in consistency.
• Add the sugar and again blend for another few minutes.
• Transfer this mixture into a bowl.
• Sieve the Maida along with the baking powder and cocoa powder.
• Add the flour little by little to the blended mixture and gently mix in 1 direction only.
• Add to this, the chopped nuts dusted in a little flour and the vanilla essence and again mix gently.
• Grease a large microwavable dish and pour in the batter.
Microwave for 10 minutes on high checking once in between.
• Allow to stand for 2 minutes.
• Remove the cake and allow cooling.


Chocolate Frosting
3 Cups powdered sugar
2/3 Cup baking cocoa powder
1/3 Cup milk
½ Cup butter
1 tsp vanilla
Blend sugar and cocoa powder. Melt butter, then add butter, milk and vanilla to sugar/ cocoa powder mixture. Beat for a few minutes until well blended. Frost cooled cake.