Happy New Year with a Chocolate Cake (Egg-less)

Ingredients:
Plain flour - 1 1/2 cups
Cocoa powder - 3 tbsp.
Powdered sugar - 1 cup
Baking powder - 1 tsp.
Baking soda - 1/2 tsp.
Salt - 1/4 tsp.
Water - 1 cup
Vanilla essence - 1 tsp.
Melted butter - 6 tbsp.


A small attempt of frosting and decorating simply embellished with stawberries


Method:
Preheat the oven at 180°C. Grease and dust the round cake pan.
Sieve the flour, sugar, cocoa, baking powder, soda and salt together in a bowl.
Add water, butter and vanilla. Mix well.
Pour the mixture in the cake pan and bake for 30 to 35 minutes or until the tester comes out clean (original recipe goes for 25 minutes).
Cool slightly and loosen the sides with a knife, then invert on a rack.
Cool completely. Decorate as required and enjoy.
RB

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Chocolate Muffins (My 500th Post)

I'm very excited to announce that my blog has reached the 500th post. Also, two of my recipes got selected in Chacko's 'Best 30 Recipes of 2010' list. To celebrate the occasions, I'm sharing chocolate muffins today.

Dry Ingredients:
APF/Maida - 1 cup
Cocoa powder (Cadbury's) - 1 tbsp.
Granulated sugar - 1/2 cup
Baking powder - 1/2 tsp.
Baking soda - 1/2 tsp.
Cooking Chocolate  - 1 cup

Wet Ingredients:
Milk - 1/2 cup
Egg - 1
Vanilla extract - 1 tsp.
Oil - 3 tbsp.

Method:
Sift APF, baking powder and baking soda. In a bowl, combine all the dry ingredients.
In another bowl combine all wet ingredients.
Add the wet ingredients to the dry ingredients. Mix. Don't overbeat.
Pour in muffin cups and bake in a pre-heated oven at 180°C for 20 to 25 minutes or until the tester comes out clean.
Enjoy warm.

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Christmas Fruit Cake/Plum Cake

My mom usually used to buy plum cakes from bakeries for me before I was married. The cakes were embellished with opulent decorations and the taste is simply out of the world. Then there would be a hectic rush for them in the house and my parents always felt insatiable. I wasn't aware that some of its condiments were rum/brandy. And this is the first time I'm baking a fruit cake in my life.


When I planned to bake a Christmas fruit cake, I immediately leaped to Viki's Kitchen. I followed her recipe and the cake came out very well. The aroma of the cake wafted through the house (and out to the balcony too!) and only 2 pieces and a few crumbs were left in the kitchen. Thanks Viki for this beautiful and delicious cake.

Originally the dry fruits are soaked in rum or brandy  for a minimum of 24 hours and can be kept for 3 months. Instead of following that procedure, I soaked the dry fruits in orange juice and apple juice. Rum extract is added when the dry fruits are soaked in fruit juice. I saw rum extract in "Sugar & Spice" long back. As the store is extremely far away from my residence , I had to satisfy myself with the fruit juice. Now onto the recipe.

For Caramelizing sugar:
Ingredients:
Sugar - 1/4 cup
Water - 1/2 cup + 1 tbsp.

Method:
In a non-stick pan, add sugar and 1 tbsp. of water at low or medium-low flame.  The sugar begins to turn light brown, (shake the pan lightly in between). Meanwhile microwave 1/2 cup of water for 1 minute to warm the water.
When the sugar turns light brown to dark add the water slowly. Carefully add the water. If it splutters and lands on you, it causes severe burns. Shake and keep aside. Let it cool completely. Cooling is a must.

For the cake:
Ingredients:
All purpose flour - 1 cup
Sugar - 3/4 cup
Butter - 1 stick (1/2 cup)
Dried fruits - 1 cup (chopped dates, tutti frutti, raisins, prunes, pears, plums, apricots)
I used only dates, tutti frutti and raisins
Dried nuts - 1/2 cup (almonds, cashews and walnuts - chopped)
Eggs - 3 (lightly beaten)
Baking powder - 1 tsp.
Baking soda - 1/4 tsp.
Vanilla extract - 1 tsp.
Salt - 1/2 tsp.
Candied lemon and orange peels - 1 tbsp. (chopped)
I used only candied orange peel
All spice powder - 1 tsp. (Cinnamon, Cloves, dry ginger, nutmeg) 1/4 tsp. each
I used only cinnamon and cloves powder
Rum/Brandy - 1/2 cup
OR Rum extract - 1 1/2 tsp.

Substitutes for rum/brandy
Orange juice - 1/4 cup + Grape juice - 1/4 cup
OR orange juice - 3/4 cup
I used orange juice - 3/4 cup + apple juice - 3 to 4 tbsp.

Method:
Soak dried fruits in orange juice and apple juice for 24 hours or for 48 hours. Stir in between whenever you get time.
Grease the 8x8 inch pan and place the parchment paper in the base alone.
In a bowl, beat butter and sugar. Now add the eggs and again beat. Now combine carmalized sugar, vanilla extract, all spice powders, candied orange peel , salt and beat.
Sift APF, baking soda and baking powder. Now add this to the wet ingredients and beat till fluffy.
Strain the dry fruits from the juice. Fold in the dry fruits.
Pour the batter into the pan.
Mix the dry nuts with 1 tbsp. flour.
Now spread the nuts on the top of the batter. No need to fold.
Bake at 180°C in a pre-heated oven for 40 to 50 minutes or until the tester comes out clean. Mine got finished at 40 minutes.
Cool. Insert the knife in the edges of the cake to loosen it.
Invert it on a wire rack. At this stage, the cake will be sticky. Slice and enjoy.
It tastes much better after 2 days.

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Banana Oat Bran Muffins

Ingredients:
Plain flour - 120 gm
Oat bran - 94 gm
Bananas - 2 (large and mashed)
Baking soda - 1 tsp.
Baking powder - 1 tsp.
Sugar - 100 gm
Egg - 1 (lightly beaten)
Sun-maid raisins - 3.5 tbsp.
Vanilla essence - 1 tsp.
Oil - 1/4 cup

Method:
Mix oat bran, flour, baking soda, baking powder and raisins in a bowl.
In another bowl, mix egg, sugar, vanilla essence, oil and mashed bananas.
Add the wet ingredients to dry ingredients. Stir to blend.
Fill muffin cups till 90%.
Bake in a pre-heated oven at 200°C for 20 to 25 minutes.
Enjoy warm as a breakfast.

Recipe source: Happy Home Baking

Sent off to "CWF-Oats" hosted by Priya and started by Kiran.

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Brownies (Low-Fat Version)

Ingredients:
APF/Maida - 1 cup
Cocoa powder (unsweetened) - 3 tbsp.
Baking powder - 1/2 tsp.
Baking soda - 1/2 tsp.
Caster sugar - 1 cup
Skimmed milk - 1/2 cup
Egg whites - 2 (beaten)
Oil - 1 1/2 tbsp.
Vanilla essence - 1 tsp.

Method:
Sift the cocoa powder, flour, baking powder and soda together.
Stir in the caster sugar, beaten egg whites, vanilla essence and oil till incorporated.
Pour the mixture in an 8 inch square pan.
Bake at 180°C in a pre-heated oven for 25 minutes or until firm to touch.
Remove from oven and cool completely. Cut them and remove carefully.
Enjoy!!
Recipe: Sanjeev Kapoor

Sent off to Priya's "Bookmarked Recipes-Every Tuesday (Volume-17)" event.

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Brownies

It's a very easy and simple recipe.

Ingredients:
APF - 3/4 cup
Butter - 1/2 cup
Sugar (granulated) - 1 cup
Cocoa powder( Cadbury's) - 3 tbsp.
Baking powder - 1/2 tsp.
Salt - 1/2 tsp.
Eggs - 2
Vanilla essence - 1 tsp.
Walnuts - 1/2 cup (chopped)

Method:
Melt butter. Mix eggs, butter, cocoa powder and sugar. Beat hard.
Add sifted flour, baking powder and salt. Add vanilla and chopped nuts.
Pour into a well-greased 8" x 8" square pan. Spread evenly.
Bake for 25 to 30 minutes at 180°C (Or until the tester comes out clean according to your oven).
Sprinkle powdered sugar over brownies when just taken out of the oven or cover with frosting if you prefer.
Cool completely and cut them into desired shapes.

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Kara/Masala Biscuits

This (paper-cutting) recipe is from one of my collections I've stored over the years though I don't remember which year and it's from the oldest collections. The recipe goes for vanaspati but I substituted it with butter and I didn't add curry leaves. It's best to munch at snack time with a hot piping cup of tea in a wintry afternoon. Also helps in replenishing energy if you're drained with tiredness.

Ingredients:
Maida/APF - 2 cups
Butter (unsalted) - 1/2 cup (room temperature)
Salt - 1 tsp.
Sugar - 1 tbsp. (powdered)
Yogurt - 2 to 4 tbsp.
Green chillies - 3
Ginger - 1/2 inch
Cumin seeds - 3/4 tsp. (crushed)
Coriander leaves - few (chopped)
Baking powder - 1/2 tsp.

Method:
Sieve maida/APF with baking powder, salt for 2 to 3 times.
Grind green chillies and ginger without any water.
Mix all the ingredients except yogurt.
Add yogurt little by little and knead into a dough. If the dough is too stiff, then add yogurt and knead again.
Roll out like a chapathi and cut it into desired shapes and sizes.
Place on a greased tray and bake at 180°C for 15 to 20 minutes or until done (depends on your oven).
Cool completely and store in an air-tight container.
Enjoy with a hot cup of tea.

Note:
I used white butter.

Sent off to P. Y. Mitharwal's "Bookmarked Recipes-Every Tuesday (Volume-14)" event.

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Almond Chewy Macaroons

Ingredients:
Ground almonds - 200 gm
Superfine sugar - 200 gm
Egg whites - 2
Ground Cardamom seeds - 1/4 tsp.
Rose water (to moist the hands)
Blanched almonds - 18 to 20

Method:
Preheat the oven at 200°C and line a cookie sheet with parchment paper. In a bowl, add ground almonds, ground cardamom seeds, sugar and egg whites and mix together. Knead with hand or with the mixer till you get a coherent paste. Moist your hands with rose water and form a walnut sized ball out of the paste. Place them on the paper and lightly press them flat. Place the balls each 1 inch apart. When you are finished with the paste, place one blanched almond in the centre of each macaroon. Bake for 10 to 12 minutes (But mine took 15 to 18 minutes) and remove from oven when you see the golden color around the edges. Carefully lift them with a spatula (they're fragile) and place it in another sheet and cool completely.The macaroons at this stage will brown more at the edges.  After cooling, store them in an air tight container. Enjoy the chewy macaroons along with their crispy coats!

Recipe: Nigella Lawson

Sent off to Akila's Dish Name Starts with 'A' event.

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Eggless Condensed Milk Cake (T&T-My Diverse Kitchen)

I have three reasons to love this cake. One, all the ingredients were easily available in the local market. Second, there are no complicated steps and lastly, the cake was fluffy and soft and tasted divine like those goodies in bakeries. Thanks Aparna!
Here is the original recipe.
Ingredients:
All purpose flour - 2 1/2 cups
Condensed milk - 1 can (400gm)
Orange juice - 1 cup
Baking powder - 2 tsp.
Baking soda - 1 tsp.
Vanilla extract - 2 tsp.
Melted butter - 3/4 cup


Method:
Sift flour, baking powder, baking soda in a large bowl. In another bowl, mix all the wet ingredients. Make a well  in the centre of flour and pour the blended wet ingredients and mix. Grease and flour the 9" cake pan or bundt pan (I used bundt cake pan). Pour the batter into the pan.
Bake in a preheated oven  at 190°C for 30 to 40 minutes or until the tester comes out clean. Remove from oven and cool the cake in the pan for 15 minutes. Remove the cake from the pan and cool on a rack. Enjoy the sliced cakes.
Note: If you are using unsalted butter, add 1/4 tsp of salt to the melted butter.
Sent off to Zlamushka's "T&T-My Diverse Kitchen" hosted by Srivalli and run by Lakshmi.

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Carrot Cake (Eggless Version)

It's a healthy cake without butter and icing.

Ingredients:
All purpose flour - 1/2 cup
Wheat flour - 1/3 cup
Baking powder - 3/4 tsp.
Baking soda - 3/4 tsp.
Carrot - 180 gm
Light brown sugar - 2/3 cup
Salt - 1/4 tsp.
Cinnamon powder - 1 tsp.
Walnuts - 1/2 cup (chopped)
Vanilla extract - 1/2 tsp.
Oil - 1/3 cup (low fat oil)
Golden raisins - 1/4 cup
Flax Seed powder - 1/2 tbsp.
Warm water - 1 tbsp.
Plain yogurt - 1/4 cup
Orange juice - 2 tbsp.

Method:
Mix the flax seed powder and the warm water. Whisk well for 30 seconds. After 10 minutes, the flax seed mixture will become thick and viscous.
Sift the flours, baking powder, baking soda, salt and cinnamon. Add the brown sugar, grated carrots, raisins and walnuts and mix well. In another bowl lightly whisk together the oil, flax seed mixture, vanilla extract, yogurt and orange juice. Make a well in the middle of dry ingredients and pour the liquid ingredients. Gently, stir till combined.
Pour batter into a lined and greased 8 inch cake pan (I adjusted with my old cake pan). Bake in a preheated oven at 190°C  for about 25 to 30 minutes or until tester comes out clean. Remove and cool on a wire rack. Enjoy this healthy cake.
Source-Magazine

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431", Pari's "Only Kids Delight" event and Siri's "Healing Foods-Carrot" event hosted by Suma.

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Cherry Cupcakes

I don't bake so often as most of you know. Baked this yesterday for hub's b'day. Captured the cupcakes' photos on a cloudy day which was yesterday.

Ingredients:
APF - 1 1/2 cup
Baking powder - 1 1/4 tsp.
Salt - 1/4 tsp.
Butter - 1/2 cup (room temperature)
Sugar - 1 cup
A large egg or 2 small eggs
Buttermilk - 1 cup
Pitted cherries (fresh) - 1 cup ( I used canned cherries)
Vanilla extract - 1 tsp. 
Almond extract - 1/4 tsp.

Method:
Preheat the oven to 350 F/180 C.
Whisk the salt, baking powder and the flour together in a medium-sized bowl.
Mix the butter and sugar together until it becomes light and creamy in a large bowl.
Then blend in the egg and the extracts  until they turn smooth.
Gradually mix the dry and the wet ingredients with the buttermilk in between alternatively (wet ingredient-->dry ingredient-->buttermilk and so on). Conclude the mixing with the flour mixture.
Then stir in the chopped cherries.
Finally bake the goodies for 19 minutes or until the tester comes out clean.
Cool the cupcakes on a rack.

The Frosting

Ingredients:
Butter - 1/2 cup (room temperature)
Milk - 3 tbsp.
Vanilla extract - 1 tsp.
Confectioner/Icing sugar - 2-3 cups
Food Color - a few drops (optional)

Method:
Mix everything till thick in high speed...
You know what to do with the mixture. Heh. -_-"

Recipe Source: Baking Bites


Now I'm off to laze. Zzzzz.....

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Banana Bundt Cake

Happy Mother's Day!

Here is the original recipe.
Ingredients:
AP Flour - 3 cups
Unsalted butter - 2 sticks (8 ounces at room temperature)
Eggs (large) - 2 (I used 3 Indian eggs)
Sugar - 2 cups
Baking soda - 2 tsp.
Sour cream/plain yogurt - 1 cup (I used plain yogurt)
Bananas (very very ripe) - 4 (mashed)
Vanilla essence - 2 tsp.
Salt - 1/2 tsp.

Method:
Pre-heat the oven at 350°F and butter the 9 to 10 inch bundt pan.
Whisk flour, baking soda and salt.
Beat the butter till creamy.
Add the sugar and beat till fluffy and pale.
Add the vanilla essence and the eggs (one at a time and beating the batter for a minute after each egg).
Then add the bananas and beat at a lower speed.
Mix in the half-dry ingredients. Then add the plain yogurt and add the remaining dry ingredients.
Pour in the batter in the bundt pan and smooth at the top.
Bake for 55-75 minutes or until the tester comes out clean (mine took 55 minutes).
Transfer the cake to a rack and let it rest for 10-20 minutes.
Unmold onto the rack and let it cool at room temperature.


Note:
If the cake browns too quickly, cover it loosely with a foil like a tent.
If you want icing to sweeten up your bites you can sprinkle icing sugar.


Sent off to Jo's "Mother's Day Event".

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Beetroot Choco Muffins & Carrot-Raisin Cake (T&T-The Singing Chef)

From here and there.

Beetroot Choco Muffins

Ingredients:
Flour - 1 ½ cup
Sugar - 1 cup
Beetroot - 1 cup (grated)
Cocoa powder - 1/3 cup
Milk - 1 cup
Oil - ½ cup
Baking powder - 3 tsp.
Salt - a pinch
Eggs - 2
Cinnamon powder - 1 tsp.
Allspice - ½ tsp. (I didn’t add)
Icing sugar (to sprinkle)

Method:
Preheat the oven at 180°C (350°F).
Sift the flour, baking powder and cocoa powder.
In a bowl, add the eggs, sugar, milk & oil and beat well.
Combine with the dry ingredients.
Finally add the grated beets and stir.
Pour in the muffin pan with muffin paper or spray with baking spray.
Bake them for 15-20 minutes
Dust it with icing sugar.



Carrot-Raisin Cake

Ingredients:
Flour - 1 cup
Sugar - ½ cup
Carrot - ½ cup (grated)
Raisins - ¼ (soaked in water)
Salt - a pinch
Orange essence - ½ tsp.
Egg - 1 (beaten)
Oil - ¼ cup
Milk - ½ cup
Baking powder - 1 ½ tsp.
Baking soda - 1 tsp.

Method:
Preheat the oven at 200°C (400°F).
Cover the 8 inch cake pan with parchment paper.
Sift the flour with baking powder, baking soda and salt.
In a mixing bowl add the sugar, egg, orange essence, milk & oil and beat well.
Add the flour and blend well.
Fold in the carrot and raisins.
Pour the batter into the baking pan. Bake for 30 minutes or until the skewer/toothpick comes out clean.

Sent off to "Tried and Tasted-March 2010 edition" (hosted by Divya and started by Zlamushka).

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Shortbread Cookies

Ingredients:

All purpose flour - 2 cups
Powdered sugar - ½ cup
Unsalted butter - 1 cup (room temperature)
Salt - ¼ tsp.
Vanilla extract - 1 tsp.
Food color - 2 to 3 drops

Method:
In a bowl, combine the sifted flour and salt.
In another mixing bowl, cream the butter with electric mixer or hand mixer.
Add the sugar and beat until smooth (for 2 minutes).
Beat in the vanilla extract and food color.
Stir in the flour till incorporated (forms like a soft dough-better to use hands).
Flatten the dough into a disk shape and wrap in plastic wrap,
Chill the dough for one hour.
On a lightly floured surface roll out the dough to ¼ inch thick ( I flattened the dough with right palm).
Cut into desired shapes with the help of the lightly floured cookie cutter.
Place the cookies on the cookie tray with a parchment paper.
Keep in the refrigerator for 15 minutes.
Bake in a preheated oven for 10-14 minutes or until the cookies are slightly browned.
Cool them on a wire rack.
Store them in an air-tight container for a week.
Source : Joy of cooking


Sent off to Priya's  "Hearts for St. Valentines' Day".

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Sesame Buns

One day, as usual, I was crawling in Google Reader, and suddenly, I saw Sunitha’s post popping in. I checked the post and I had the urge inside me to give this a try later but I didn’t expect myself to try it now.

After reading the method of the recipe, I was skeptical that if it was possible for me to follow the instructions. Then I decided to prepare this today morning.

The recipe goes for two packets of yeast as I didn’t know the exact measurements, & I wanted to ask her about it but unfortunately for me, it was already night-time (I think so).

So I searched in the internet and found out that 1 packet = 7 gm. So I added 1 tbsp. of yeast.

Always check the manufacturing date while buying a new packet of yeast. If yeast doesn’t become frothy discard it and buy a new one. To check the warm water, and dip your clean finger & you should be able to bear the heat. This is the right stage for adding the yeast.

Thanks to Sunitha for this recipe.

Ingredients:
Flour - 4-5 cups
Milk - 1 ½ cup
Dry yeast - 1 tbsp.
Warm water - ¼ cup
Vegetable oil - ½ cup
Granulated sugar - ¼ cup
Salt - 1 tsp.
White sesame seeds (to sprinkle on top of the buns)

Method:
Fill a bowl with warm water and incorporate yeast, sugar & water.
Keep it for 10-15 minutes to turn frothy (mine took 15).
Then combine milk, oil, sugar and salt in another large bowl for kneading the dough. (be sure that they are at room temperature).
In case the milk is cold, warm the milk in a microwave and make sure it won’t get hot. Otherwise, it will kill the poor, friendly, cute yeast. :’(
Mix the cup of yeast and add the flour.
Add a cup of flour at a time and keep stirring the mixture till you finish 4 cups of flour.
If you can’t knead the dough and it’s gooey, add spoons of flour at a time.
Flour the clean counter top.
Place the dough on the floured countertop and incorporate the flour slowly into the dough kneading well.
The dough should be in a sticky condition.
Use the index finger and the middle finger to press the dough. If the hole stays, then the dough is kneaded well.
Leave it to rise for an hour and throw a good glance at it.
To make sure the dough has risen, touch it lightly and if the imprint still stays, then it has risen well.
When it has risen fully, punch down the dough and take it in your hand.
Then shape it like a mushroom. Smooth the top and the dough tucked under.
Let it rise once more around 20 minutes or until the dough has doubled in size.
Either punch the dough again and shape it or cut it with a knife or shape.
Lay the buns on the greased sheet or the tray. Brush the buns with milk and sprinkle sesame on top.
Leave it covered to double around 20 minutes.

(There was a power cut in between in the house. Both the back-up power and the inverter power didn’t have enough capacity to get the oven running, so I had to wait for 40 minutes for the electricity).

Bake at 200°C (400°F) for 10-15 minutes.
After baking brush butter on top while the buns are hot.

Sent off to Priya's "CWS" event.

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Sesame Cookies

Got this from here.

Ingredients:
Plain white flour - ½ cup + 2 tbsp.
Light brown sugar - 1 cup (packed)
Unsalted butter - 4 tbsp.
Egg -1 (large)
Sesame seeds - 1 cup (dry roasted)
Baking powder - ½ tsp.
Vanilla extract - ½ tsp.
Salt - ½ tsp.
Lemon juice - 1 tsp.

Method:
Combine the sifted flour, baking powder and salt. Keep aside.
Cream the butter and brown sugar until fluffy and light with an electric hand mixer .
Blend in the egg, vanilla extract and lemon juice.
Add the flour mixture slowly and mix just until incorporated on low speed.
Then pour in the sesame seeds. Combine with the dough.
Cover the dough and let it rest in the refrigerator for an hour.
Pre-heat the oven on a temperature of 180°C (350°F).
Place the parchment paper on the cookie tray.
Drop the dough teaspoon by teaspoon on the parchment sheet leaving a gap of 7 cm (2.8 inches).
Then bake it for 7-9 minutes or until golden brown.
Take the sheet and then place it on the wire rack with the cookies.
After 5-10 minutes of cooling, remove the cookies carefully and delicately and place them on a wire rack.

Tips & Warnings:
If you don’t leave spaces between the cookies, they’re sure to join like a double circle cookie. Or consider this a crazy fashion of cookies.
These cookies are very fragile (worse than handling raw eggs).


Sent off to Priya's CWS event.

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Cranberry Orange Muffins

Dry Ingredients:
All Purpose Flour- 2 cups
Dark Brown Sugar - 1 cup
Baking Powder - 2 tsp.
Walnut - 1 cup (chopped)

Wet Ingredients:
Sunflower Oil - 1/3 cup
Orange Juice - 2/3 cup (fresh)
Flax Seed Powder - 2 tsp.
Water - 1/2 cup
Orange Zest - from an orange
Craisins - 1 cup (chopped)

Method:
First, preheat the oven at 190°C or 375°F. Then grease the muffin tray with cooking spray or butter.
Mix all the dry ingredients in a bowl and keep it aside.
After that, blend the flax seed powder with water in a blender when it’s nice and sort of foamy.
Add the orange juice in a cup (which fills 2/3 of the cup), then add water until it’s brimmed to the 1 cup mark.
Also add the flax seed solution, orange zest and stir them well together.
Then add the wet ingredients into the flour mixture and mix them until they get moistened. Fold in the craisins (Caution! Don’t overmix!).
Pour the muffin batter into the tray and bake them for 20 minutes or until a tooth pick inserted in the muffin comes out purely without any single particle.
Remove the tray and let it cool for 5 minutes on a cooling rack. Remove the muffins and let them cool completely on the rack.
Inspired by Madhuram’s Egg-less Cooking.

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Walnut & Date Cake (A loaf actually...)

I tried this cake today morning when I saw this cake made by the Aparna of ’My Diverse Kitchen‘. Although, she posted on New Year’s day, I checked out this Monday. In my kitchen pantry, the dates and walnuts were waiting to be cooked . My family loved it very much.

Ingredients:
All purpose flour - 2 cups
Dates - 1 cup (pitted & chopped)
Walnut - ½ cup (chopped)
Egg - 1 (lightly beaten)
Boiling hot water - 1 cup
Baking soda - 1 tsp.
Baking powder - 1 ½ tsp.
Vanilla extract - 1 tsp.
Butter - 1 tbsp. (melted)
Sugar (granulated) - 1 cup (firmly packed)

Method:
In a big mixing bowl add the chopped dates. Sprinkle the baking soda over the dates and add the boiling water.
Keep it aside for 30 minutes or till the water cools down. This process is to soften the dates.
Stir in the egg, butter, sugar and vanilla extract.
Sift all purpose flour and baking powder.
Combine this to the date mixture along with walnuts.
Mix gently till all are combined.
Grease and flour the 7“ round cake pan or loaf pan (I used the loaf pan).
Spoon the batter in the pan.
Bake in a preheated oven at 170°C for 50 minutes or till a skewer inserted into the cake comes out clean.
Cool in a wire rack.
Slice and enjoy.


Sent off to Divya's "Show Me Your Cake" event and Saraswathi's "Cakes & Cookies" event.

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Orange biscuit

Here it’s extremely cold, foggy, cloudy, rainy, windy, etc. Brrrrrr……. Although, visibility is quite…uh…visible but not even a single ray of sunlight passed through the mist.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The biscuits tasted  good........
 
Ingredients:

APF - 1 cup
Butter - 75 gm
Granulated sugar - ¼ cup
Orange essence - 1 tsp.
Baking powder - ¼ tsp.
Orange juice - ¼ cup

Method:
Sift flour and baking powder.
Cream together sugar and butter till smooth.
Now combine the flour and mix well.
Now add orange juice little by little and form a dough.
Add the orange essence and mix well.
Flatten the dough with a rolling pin.
With a cookie cutter, cut the dough in desired shapes.
Brush with butter.
Bake it in a preheated oven at 180°C for 12 to 16 minutes or until golden color.
Cool them completely on a wire rack and store them in an air-tight container.
~From Recipe Collection

Sent off to Monthly Mingle: Winter Fruits & Vegetables hosted by Sudeshna Banerjee and originally started by Meeta K.

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Carrot Muffins

Ingredients:

All purpose flour - 2 cups

Carrot (grated) - 2 cups

Coconut (seetened or unsweetened) - 1 cup
Granulated white sugar - 1 1/4 cups

Pecans or walnuts - 1/2 cup

Apple (peeled and grated) - 1 large

Large Eggs - 3

Canola oil - 3/4 cup

Baking soda - 3/4 teaspoon

Baking powder - 1 1/2 teaspoons

Salt - 1/2 teaspoon

Ground cinnamon - 1 1/2 teaspoon

Pure vanilla extract - 1 1/2 teaspoon

Method:

Pre-heat the oven to 350 degree Fahrenheit.

Place the rack at the center of the oven.

Place paper-liners in muffin cups.

Toast the pecans or walnuts until lightly browned.

Cool and chop coarsely.

Peel and grate the carrot and apple and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.

Stir in the nuts and coconut and set aside.

In another bowl, whisk together the eggs, oil, and vanilla extract.

Add the grated carrot and apple into the mixture and pour it into the flour mixture.

Stir the mixture until moistened.

Then divide the batter into the muffin cups.

Bake them for 20-25 minutes.

To make sure that they're baked, insert a tooth pick into the muffin. When it comes out clean, it's confirmed that it's completely baked.
Remove from oven and let it cool.

Recipe Source: Joy of Baking

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