Old fashioned eggless pineapple cake recipe. Crunchy on top and soft inside.
Old fashioned eggless pineapple cake recipe. Crunchy on top and soft inside.
Rich, buttery and fluffy Tutti Frutti cake made within an hour. I remember having this bread/cake atleast once a week when I was in Mumbai. So many memories associated with it. It goes best with hot chai or cold milk:)
Lovejoy’s Tea Room is a cozy quirky place filled with mismatch china and furniture-where handmade tea cozies, broken china mosaics and an eclectic assortment of collectibles will delight your eyes. Warm scones, tasty tea sandwiches and a bottomless pot of tea is awaiting you:)
Amazingly spongy, tasty, healthy, eggless and butter less whole wheat cake.
These are easy one-bowl chocolate cupcakes made from flour, cocoa, eggs and yoghurt. The glaze is made out of instant coffee and butter. They turned out amazingly soft and were great with tea.
I referred this recipe from Simply Vegetarian Blog which was actually adapted from Martha Stewarts famous one bowl cupcakes.
1&1/2 cups sugar
1&1/2 cups all-purpose flour
3/4 cups unsweetened cocoa powder,
1/2 tablespoon baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
3/4 cups yogurt
1/4 cup + 2 tbsp cup vegetable oil
2 small eggs
1 teaspoons pure vanilla extract
½ cup butter
1 cup powdered sugar
1 tbsp instant coffee powder
Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add yoghurt, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely.
Prepare the glaze by whisking butter well. Add sugar and coffee and whisk one more time.
Make sure that the cupcakes are cool. Lastly spread the glaze and garnish them with some chocolate brittle.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
According to one story the name “Madeleine” was given to the cookies by Louis XV to honor his father in-law’s cook Madeleine Paulmier. Louis first tasted them at the Chateau Commercy in Lorraine in 1755. Louis’ wife, Marie introduced them to the court and they soon became all the rage at Versailles. Whatever the origins, they have become inextricably linked with the author Marcel Proust, who described them as “…little shell of cake, so generously sensual beneath the piety of its stern pleating.”
Direct from the oven these buttery sponge cakes have wonderfully crisp edges and such a moist and tender crumb that they are best eaten right away.
This is the first time I am trying my hands on video recipe. Please share your thoughts
Banana Almond Bread is a simple and healthy banana bread with crunchy almonds which goes best with the morning coffee.
I am big fan Banana Walnut Bread from Starbucks and always wanted to try it out. When I tried it for the first time, it didn’t turn out good. But this time it was a success. Thanks to Anagha for sharing this recipe.
This heart shaped orange chocolate chip cookie with Haagen Dazs white chocolate raspberry truffle ice cream can melt away anyone’s heart especially on a Valentine’s Day:)
It’s a very simple and tasty dessert.
Double ka meetha is a bread pudding dessert of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad. It is popular in Hyderabadi cuisine, served at weddings and parties. Double ka meetha refers to the milk bread, called “Double Roti” in the local Indian dialects because it swells up to almost double its original size after baking.
Bill’s café is our favorite brunch place when we crave some good American breakfast. They offer the best omlettes, mimosas, pancakes and sausages. They are at various locations in South Bay but somehow we always end up at going to Willow Glen one.
They begin each day at the crack of dawn, slicing fresh fruits, squeezing fresh orange juice, baking croissants and cinnamon rolls, and whipping up their home-made soups from scratch.
Easy almond cake for last minute Christmas celebrations.
Orange flavored sponge cake which is butter less, eggless and amazingly soft. The orange zest adds great flavor to the cake.
Chocolate cake full of almonds and made in 20 mins from scratch in microwave!
Date Walnut Cake Recipe
Made with dates, walnuts & wheat flour this cake is sugarless, butterless and eggless amazingly tasty.This recipe was shared by my friend Anagha Godbole on Epicurean Delights Group. The simplicity and healthy factor of the recipe tempted me to try it at the first place:) It came out so moist that it was literally melting in the mouth. Thanks Anagha:)
Nutella Brownies are brownies made from just 3 ingredients nutella, flour and eggs. They are amazing soft and taste amazing with ice-cream.
Cancer Institute Foundation (CIF) Kitchen Khiladi Contest 2013 was a huge success with participants from all over the bay area, esteemed judges, CIF volunteers and amazing audience.
Cancer Institute, Adyar, Chennai, India is a Hospital and Research Institute delivering free cancer care for thousands of poor patients over the past 50 years. You can read more about them on http://www.cifwia.org.This event was a fundraiser for a noble cause which was to raise money to treat 10 kids suffering from cancer.
The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: one, the cakes were originall cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.
In the beginning, cupcakes were sometimes called “number” cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly, cupcakes today have expaned to a wide variety of ingredients, measurements, shapes, and decorations – but this was one of the first recipes for making what we know today as cupcakes.
Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was down in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in tins.
Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus. There are cookbooks, blogs, and magazines specifically dedicated to cupcakes.
For all my friends who love the chocolate cupcakes, here comes its simple recipe
Chocolate Cupcake Recipe
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
½ cup chocolate chips
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream
Mix all ingredients for cupcake together until moist and well blended.
Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.
Set aside to cool until just barely warm.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.
Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream.
Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately before the chocolate hardens and the frosting sets.
Frosting ref: http://annies-eats.com/