Eggless Baking : What's for Breakfast ? Milk & Cookies....

Note to myself : I should write a blog post today.

With kids at home b'coz of snow day here in north east, I didn't expected myself to write this post. But after a relaxing day of not cooking much & simply watching kids play in the snow, now when kids are tucked into their beds I'm here. First thing first "Happy 2014 to everyone out there".

As a first post of new year I'm gonna share something sweet today. It's not any traditional Indian sweet but I'm talking about cookies. To be exact healthy cookies. YES, they are so healthy that I don't mind calling them Breakfast cookies, you see all that stuff peeking from the cookies that's good for u stuff. They have all the goodness of oats, almonds, flaxseeds, whole wheat and as most of my baking in this blog these are eggless too. Before we move to the recipe, please read the Notes.

Notes :
1) To reduce the quantity of butter I'm using homemade applesauce, one can use equal quantity of mashed banana also or if U like simply use butter only instead of fruit sauce.

2) If you are grinding your own flaxseeds, go slow I prefer pulse mode. Over grinding can get all the oils out from flaxseeds, to avoid that u can also add 1 tsp. of sugar(from the recipe) to the seeds while grinding them.

3) If U decide to use plain white sugar instead of Agave, which is liquid sugar in that case reduce the amount of flour by 1 Tbsp.

4) These are drop cookies but they won't spread like regular oatmeal & choc. chip cookies. So, for that reason after dropping the dough onto the cookie sheet I use my fingers or back of fork to gently press them down a little bit. It'll be sticky but make sure u keep cleaning the back of fork.

5) Following recipe gave me around 30-32 cookies of 2" diameter. Which I think is perfect size when u have my kind of habbit.....to test every single batch/tray coming out of the oven. which means by the time I'm done baking cookies I have already eaten 3-4 cookies not to mention what happen while they are cooling :)

6) This one is more of a tip. You can reuse the parchment sheets.

What I used :

1. 1/2 cup Quick cooking Oats
2. 1/4 cup White Whole Wheat flour(atta can be used here)
3. 1/4 cup Almond meal/powder
4. 1/4 cup Flaxmeal/ Powdered flax seeds *(see notes)
5. 1/4 cup + 2 Tbsp. Unbleached all purpose flour
6. 1/4 tsp. Cinnamon
7. 1/4 tsp. Salt
8. 1/2 tsp. Baking Soda
9. 4 Tbsp. Unsalted Butter
10. 2 Tbsp. Unsweetened Apple Sauce (can use butter instead)
11. 6 Tbsp. Dark Brown Sugar
12. 2 Tbsp. Agave Nectar (can be replaced by regular white sugar u might have to reduce flour by 1Tbsp. in that case)
13. 1/2 tsp. Vanilla
14. 1 Tbsp. Flax meal + 3 Tbsp. Warm Water mixed together (acts as egg substitute for 1 egg, also called flaxegg).
15. 1/2 cup Mini Choco. chips

What I did :

1)Turn the oven to 350 degree. Mix all the dry ingredients from no. 1 to 8. Mix them nicely using a whisk, keep it aside.
 

2) Beat : Butter + Applesauce + Dark Brown Sugar + Agave Nectar using a handheld or stand mixer for 3-4 minutes on med. speed, till it start looking smooth & fluffy.
 

3) Add flaxegg (flax meal mixed with water) and vanilla to the butter mix. Mix evenly.
 

4) Turn the mixer to slow, and slowly add dry mix to the wet mixture till all the flour is mixed evenly. DO NOT OVER MIX.
 

5) Gently fold the Choc. Chips into the batter. Reserve couple of Tbsp. of Choco. chips if U like to have them on top of your cookies(clearly visible).

 

6) Line a cookie sheet with parchment paper. Using a spoon drop around walnut size dough balls on

to the parchment lined cookies sheet keeping them around 2" apart.

7) Using a fork press these dough balls(*see Notes) to give them little flat look(see the above picture) & top them with 3-4 chocolate chips.

8) Bake them for around 13-15 minutes. I'll suggest checking them at 12 min. and after that keep an eye. Mine took little extra time they were done in 16 minutes.

 

9) Let them sit on cookie sheet for 2-3 minutes & then transfer to cooling rack.

10) Once completely cool, store them in airtight container.

Now, these are the cookies you don't mind giving to your kids when they ask for more. My Lil'one enjoyed these so much that first day she didn't let anyone else eat these...she kept saying "they are all mine, if anyone eats them they will be finished". These cookies also got approval of one good friend & her family too. She could not believe me when I told her about how less butter I have used.

Now pour yourself some milk & enjoy milk & cookies as morning breakfast or late night snack.

Update on Jan/29/2014 : These cookies can be stored at room temp. in airtight container for upto 3 weeks, though I doubt they'll have any chance of staying that long, given that u know where to reach to grab one. Also, would like to add that these got approval from India also. I send some to my parents & in-laws & they loved it. So, I guess I can add that...these cookies are travel safe too :) .

Eggless Baking : Oatmeal Sandwich Bread.....Mini Loaves & Buns

Though the official name for this bread is Oatmeal Sandwich bread, it doesn't contain Oatmeal but plain rolled Oats. I adapted this recipe from King Arthur's Bread Flour bag with minor changes only so I didn't felt like changing it's name. But telling you the truth, at home it was called bread just plain bread because sometime it's better to not mention everything to 9 yr. olds. I made it yesterday for dinner & I'm posting about it today, so that means it was not only good but really good def. a keeper recipe specially if U are new to bread making, as this is one easy recipe and I wanted to save this recipe before I loose it with all the minor changes I made.  As I'm already trying hard to figure out one green spaghetti recipe my daughter asked me yesterday to make again, because it doesn't happen everyday that your kid ask U "can U make that green spaghetti again which was not very green, didn't look good kinda but I loved it".

Now, to prove my point about it's taste....so here's this thing, I made it left them on the counter top for resting, came back home after an hour or so....first thing I hear is "tumhare bread khatam ho gayi"(your bread is finished). He ate at least one third of the bread, with butter O'course, occasionally dipping it in the soup. DD sat for dinner, first bite & she goes I will take one of this tomorrow for my lunch with jelly & give me something along with it. And little one who is not very fond of crust on the bread as it is sometime hard for her baby teeth's(chewing on hard candy is all together different thing) voluntarily picked one bun & ate at least 75% of it and returned the rest of it to me which was actually the centre of bread, she ate crust from all sides. Yes crust was not to crusty only little chewy as it's suppose to be. Crust has always been one of my major concern because most of the time my breads have hard crust, though I love that but kids don't, so this one was perfect. I'm not sure if it was because of additions of Oats or just because bread flour is used or b'coz I used buttermilk instead of regular milk. Now to the recipe.....

What I used :

• 3 cups King Arthur Unbleached Bread Flour
• 1 cup quick-1 minute Quaker Oats(recipe called for old fashioned)
• 3 tablespoons EVOO(recipe called for 2 TBLSP. butter)
• 1 & 1/2 tsp. salt
• 3 tablespoons honey (can use brown sugar also)
• 2 tsp. Rapid Rise Yeast( recipe called for 2 tsp. instant yeast OR 1 packet active dry yeast)
• 1 & 1/4 cups lukewarm buttermilk (recipe called for milk)

Note : Actual recipe also have an optional ingredient 3/4 cup of raisins/currants.

What I did :

I simply followed the recipe and as per that Combine all the ingredients in a large mixing bowl to form a shaggy dough(means it's still not smooth ). Knead dough, by hand (10 minutes) or by machine (5 minutes) until it's smooth. I used stand mixer here.

Once the dough is done I normally take the dough out of the mixing bowl & grease that same bowl & leave the dough covered in that same bowl for resting. Recipe ask for 1 hr. till it become quite puffy though it may not double in bulk. Mine was resting for 1 & 1/2 hr. & was almost doubled.

To Shape : Lightly grease the loaf pan/pans U are planning to use. Transfer the dough to lightly floured surface, slightly punch & shape it into desired size. This recipe is for one 9x5 size loaf so if U want to do that after U shape the log place it into 9x5 inch loaf pan. But I planned to do it differently.

I cut the dough into five equal parts 2 of them were rolled into small loaves, I used ceramic mini loaf pans, size from top of these pans is 5x3 & height is 2 inches.

Rest of the 3 parts were again divided into 2 each so 6 in total. These went into large size muffin tray(muffin capacity in these one is almost double the regular size muffins) . 3 shaped like small log 3 just rolled into ball.

Cover the pan with lightly greased plastic wrap and let the dough rise for 60-90 minutes (I spent only 60 minutes here).

Bake the bread in a preheated 350 degree F oven for 35-40 minutes for regular 9x5 inch loaf. But in my case I baked 25-30 minutes, 25 minutes for muffin tray/buns & 30 minutes for mini loaves. Towards the last minute of baking I brushed them with the melted butter & baked for another minute or so.

Notes : As I'm always little unsure impatient when I'm baking bread so I did took out one bun out of the tray & without waiting I opened it up from the centre & it felt good. Mission accomplished.

Eggless Baking : Home made Soft Pretzel and Diwali Wishes to All my Readers

Wishing all my Readers "A Very Very Happy Deepavali" the Indian festival of lights.

These were her words when R came back from her school the other day : "Wow! U made them?? I knew U made something like bread I could smell it. Do U have Cheese sauce/dip with it???? And in reply to her Cheese dip question when I said sorry I didn't had any yellow cheese in the fridge, in the mean while she had her first bite, she goes "these are good BUT Aunt A's are better. YES! Auntie Anne's from the mall, we all have eaten it some or the other point and O'course they come with the DIP, and I didn't had any. BUT wait, the moment she had few more bites and she goes but I love the salt part, actually these are REALLY GOOD. She polished off two. I did melted a cheese slice for her, as on the name of yellow cheese that was the only thing I had but the moment it got off the heat it kind of got hard & not melted any more. So note to myself : next time I make these make sure cheese dip is ready first & I'm sure then Mom's Pretzels will be best and not next to the best.

Now before jumping to the recipe, few days back I found this blog called applecrumbles & the post I landed up on was about summer rolls, yes ! the kind U make using rice paper wrappers, I read it because it was a good co-incidence that couple of days back only I had bought a pack of rice paper rolls & since then they were are sitting on my counter top. No, I didn't made those but instead at the end of the post she had mentioned that Next Week "we will be making pretzels, want to make pretzels with us ?" At that moment itself I emailed her & by the night she emailed me the recipe. She and one of her friend are following a book called "Fusion of Food + Friends" and every week they make one recipe from that book. Now, I got the recipe and before jumping to baking I did little online search, and it was little as I checked first two links of the search result & I was set to go. Plus one more thing I did do little extra search about Yeast also but that's a topic for some other day.

Original recipe was using 4 cups of flour that means lot of pretzels. Now my main problem while baking is,  that most of the recipes are for big batches, so I spent some time to 1/4th it. I wrote everything on paper & while getting the dough ready I messed up(4 calls in time span of 20 minutes, all imp. plus a toddler keep coming back to remind me I no like pretzel, Didi(big sis) like it) and pour half cup of extra water to the dough. Added more flour etc. to fix it. So, my messed up recipe yielded me 5 pretzels of around 5" radius. Now to the recipe...

Here's what I used :
for dough :

• 1 tsp. Rapid Rise Yeast/Instant Active Dry Yeast
• 3 tsp. Honey
• 5 TBSP. Warm Milk
• 1/2 cup Warm Water
• 1 cup + 6 TBSP. Bread Flour
• 1/4 Cup whole wheat flour(atta)
• 1/2 tsp. salt
• 1&1/2 TBSP. EVOO(extra virgin olive oil)

for water bath :

• 4 TBSP. Baking Soda
• 2 Cup hot water

for topping(optional) :

• Coarse Sea Salt
• Melted Butter

What I did :

1. I used kitchen aid stand mixer to make the dough but one can easily do it with hands.
2. Mix salt flour & yeast together. Add rest of the ingredients from the dough list. Knead it to the consistency where the dough is no more sticky.
3. Rub some oil on the dough ball & keep it in some big oiled bowl. Cover & let it sit in some warm area of your kitchen for at least 1 & 1/2 hour or until it get almost double in size. Mine was sitting for almost two hours & it was more than double after rising.
4. Preheat the oven to 400 degree. Line a baking sheet with parchment paper & lightly spray it with cooking oil/spray.
5. Getting water bath ready : Heat the water  & dissolve baking soda in it. Be careful when U add soda to the hot water, it gonna get all bubbly & sprinkly.
6. Take the dough on a lightly floured surface divide it into 5 equal parts.
7. Now take one dough ball & roll it into a big rope and shape it like a pretzel. Here on this blog U can see step by step pictures or I'm sure U can find many videos about how to roll a pretzel on U Tube or learn it from the experts : make a trip to your local mall & have a live demo of how to roll a pretzel in Auntie Anne's shop.
8. Once the pretzels are shaped take them one by one & give them a hot soda bath. Gently drop one pretzel at a time into the bath, count to 10 & using slotted spoon take it out & place it on the ready baking sheet.
9. Sprinkle some coarse sea salt if U wish.
10. Bake them for around 10 minutes or till they get brown on the top. Mine took good 15 minutes.

11. When come out brush them with some melted butter.

Note : I used 1 qt. small pot for soda bath, if using big pot double the quantity of water & soda so that there is enough water for pretzels to float in.

These were good look wise and taste wise, very soft from inside, but they were not as chewy as store bought ones are. That could be because of I used milk & olive oil in it but I'm not sure. But as the overall result was so good I think it's a keeper recipe.

Now coming back to the original recipe it used :

• water only & no milk,
• active dry yeast (so proofing is required)
• white sugar instead of honey
• melted butter instead of EVOO
• all purpose flour instead of bread flour & whole wheat flour
• Kosher salt instead of sea salt

Idea of using milk & honey instead of water & white sugar was an inspiration from this & this blog.

These delicious Pretzels are on their way to Susan's Yeastspotting.

And yes! I just noticed that  's  is missing :-( from the tag which I made at the last moment in hurry. So, please put an imaginary 's to read it as Mom's Pretzel & not Mom Pretzel.

Back to Basics # 1 : Life without a Microwave; and Healthy Spicy Potatoes

Sometime there are certain things we are so use to of that we take them for granted. In today's lifestyle Microwave is one such thing, in our house I won't say that we are were dependent on microwave but it sure had its importance.....its use was really limited to heating the leftovers but in the morning rush hours it always acted like an extra hand...warm the milk, quickly make the oats without baby sitting the pot on the gas stove. Other times when I felt like baking & needed butter at room temp., it was nuke it for few seconds. One thing if I really cooked in it was instant masala potatoes not that it's hard to make otherwise but as I said it's just the convenience.....couple of buttons & magic is done.

Why I'm writing all this, from last so many years we have been using MW for all the above things most of the time the apartment I lived in had a MW in it & once I had an apartment without one and after living 3 yrs. in that without MW I decided to buy one & again moving into one with MW I gave away the MW I had. Now after long time I'm back to MW free situation and I have decided it be like that, it's been more than 3 months and I would say I'm managing it quite good. Last time when I was MW free I was packing only one lunch & I was a Stay At Home Mom of a very obedient toddler, now it's two lunches(one adult & one for 3rd grader). I'm still a SAHM to a toddler but this time to not so obedient one instead the one who thinks blowing on the gas stove is just like blowing b'day candles(means two front burners are of no use to me now a days) & a 3rd grader who's first reaction was what will U do now????? how U gonna warm the milk??????  what about popcorns?????? and what not.

To answer her questions, I'm back to basics, putting my pots & pans to good use & I've always used my toaster oven for lot of stuff and now it's doing good job of warming dry curries(sukhi sabjis) also. It does take little extra time but I think it's O.k specially when we really wanted to get that MW style of living out of our house, few extra minutes & couple of extra pots to wash doesn't matter that much. Now some of you might be wondering what does she have against MW, it makes life so easy but when it's on the cost of your health it's a choice, it's not one article or one T.V program which made me decide this(that's why no links here).....it's just the simple awareness(or call me old fashioned) about the things we use, and this decision of NO MW was due from so long......it's just the convenience I was going with, as I said earlier....it's there I'll use it....so I'm using the technique of out of sight out of mind. And my daughter did declared that the stove top popcorns are the best she has ever tasted. We will keep the stove top popcorns for some other day but for today it's gonna be Spicy Baked Potatoes.

It's hit in my house not only my kids but even their friends also enjoy these, goes well in the lunch box too also they are healthy as on the name of fat all I use is couple of teaspoons of oil. Rather than calling it a recipe I would call it a procedure because you can easily substitute the spices as per your taste. Here's what I do:

What I used :

• 2 medium size potatoes
• 2 tsp. EVOO(extra virgin olive oil)
• salt as per your taste
• 1/8 tsp.(a small pinch) turmeric/haldi
• 1 tsp. coriander/dhania powder
• 1/2 tsp. cumin/jeera powder
• 1/2 tsp. paprika (it's not hot if U like hot, instead of papriks U can use red chili powder)
• 1/4 tsp. black pepper
• 1/4 tsp. carom seeds/ajwain
• 1/4 tsp. kasuri methi /dry fenugreek leaves
• 1/4 tsp. garam masala

What I did :

1. Peel, wash and pat dry the potatoes. Cut them into bite size cubes.
2. Put them into Oven proof dish big enough to hold all the pieces in one layer.
3. Add all the ingredients to it and using your fingers or spoon mix them nicely so each & every potato cube is coated with spice mix. Arrange them so that all the pieces are touching the dish base i.e they are in one layer, which will not only ensure the even cooking but also crispy edges.
4. Bake them in pre heated oven at around 400 degree F for around 30 minutes. Stir them once, around halfway to ensure even browning.
5. When edges start to look like crispy & brown and fork easily goes in, means they are done.
6. Don't be tempted to put them into your mouth they are really hot. They taste good as is but my kids like to eat them with ketchup.

Notes :

• I usually make these in my toaster oven & it has potato setting in which it takes anywhere between 25 to 30 minutes.
• If U want to use Microwave cover the dish with plastic wrap & cook for 4-5 minutes.
• Don't over cook them as they will turn hard.
• Increase or decrease the level of spices as per your taste. The specifications I have given are as per my kids taste buds.

Eggless Baking : Chocolate Applesauce Muffin for breakfast on a very Crucial Day

Importance of today's Cricket Match(march/30/2011) : it's a crucial match, SEMI-FINAL for WORLD CUP & played between two Cricket Crazy Nations India and Pakistan, lots of emotions and politics goes in this. Lots of pressure on both the team all important leaders including Prime Ministers of both countries are watching it.

Last Match Day(March/24/2011) : scene from my house explained here in my previous post.

Today (March/25/2011) : my day started at little before 6 A.M.....he's again missing from the bed, I can hear some voices coming from the other part of the house, but this time I'm lazily staying in the bed for a while & finally decided to come out & here goes our conversation....

me : what's the score

he : 77 for ?? balls(he did told me exact balls but i don't remember it now when I'm typing it after 45 minutes), run rate is very good 7.??(again I forgot)

me : kaun khel raha hai???(which team is playing)....do u want chai(tea)???

he : India, aab chup ho ja yaar bara sahi match chal raha hai.....(Please be quite now honey, it's very good match going on, (remember in the last post he called me honey...well in hindi the way we talk, yaar would come in the category of honey only)

after sometime....

me : in Delhi roads must be quite right now...my brother told me in many neighbourhoods large T.V screens have been installed & it's kind of a holiday.

he(no talking) : picked up the phone, called his Dad.....sharing some cricket talk

me(no talking) : started working on my post.....I tried to open multiple pages &

he : kya yaar(honey) what r u doing it's slowing down my match here(we r watching it on Internet)....can't U work on one page only.....

after some time he went to do his brush & OMG!! Pakistan took 3rd Indian wicket(Kohli)....run rate is also 5.57 & another sad news Yuvraj got out on his first ball :-((.....I ran towards him almost screaming, came back quickly........now comes Dhoni & that reminds me of a movie I saw last month "HATRICK" it's a bollywood movie(it's interesting movie to see, if you haven't seen) showing how cricket plays an important role in different peoples life and commentator is also talking if it's gonna be a HATRICK ball....means 3 players out in 3 continuous balls...but thank god...NO it's not....

he was out of the room when 2 above players got out.....

he : kya yaar I just went out aur do wickets chale gaye(I was out for a minute & 2 players out what??)

me : U sit here & U r not moving out of this area.....Oh Yes! we Indians do have lot of superstitions when it comes to CRICKET.

After few minutes he went to the kitchen to make tea for himself.....& I hear Pakistani team cheering....No..No...NO, not because my husband is making tea for himself....but because....

me: OMG!!!! sachin gaya

he : are nahi yaar(no), catch miss ho gayi....sachin is saved 3rd time....

me : U come back, right now....sit on this chair, don't go anywhere(remember superstitions).....I'll make tea, U want it with ginger...

SCORE : 185/4 (time : 7:37 A.M EST U.S.A)

Just in case if U guys are thinking that don't they have anything else to do...so for the records, I'm usually not this crazy or in fact not crazy at all for sports but it's India Vs Pakistan....U can't miss this.....this time hubby dear is lucky as he had some odd hour(midnight) official stuff going on with his companies international offices and again some meetings lined up in the morning so he's working from home & it was all set on Monday only so no guessing work for me.....I told Kiddo to buy lunch from school, for snack she's taking home made applesauce.

For breakfast I made some Eggless, Low fat, whole wheat applesauce cupcakes/muffins yesterday only, and yes  chocolate flavour.....they are good at their own, use of applesauce & vinegar make them soft from inside but I suggest having them with some tea/coffee or milk as they are low in fat and also half of the flour is whole wheat, which makes them little dry. It's a healthy & tasty treat, perfect for breakfast.

What I used :

Dry Ingredients :

• 3/4 cup unbleached all purpose flour
• 3/4 cup atta(wholewheat flour)
• 4 tablespoon cocoa powder
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon powder
• pinch of salt

Wet Ingredients :

• 2 tablespoon unsalted butter (at room temperature)
• 1 cup unsweetened applesauce(recipe here but now I pressure cook, one whistle on low)
• 1/4 cup dark brown sugar
• 1/4 cup regular sugar
• 3/4 cup + 2 tablespoon of milk

 Other Ingredients

• 1/2 tablespoon apple cider vinegar(regular kind can be used)
• 1 tsp. vanilla

quick Info : India done with their turn.....target set for other team :261 runs, fingers crossed as this is not a very high target for the opposite team......time for break....hubby dear is lucky today as India's turn got over just 5 minutes before his meeting start....

What I did for muffins :

1. Sift together all the dry ingredients.
2. In another bowl mix all the wet ingredients
3. Add dry ingredients to wet in 3-4 parts, mixing thoroughly making sure no lumps are there, I prefer to use whisk her(manual to electronic mixer).
4. Add vinegar & vanilla.Mix.
5. Fill in the prepared pans. Bake at 350 degree.
6. This batter should yield U 12 regular size muffins, but I could not decide which pan to bake them in as I wanted mini muffins but batter was more then I needed for them, so here's what I baked from this batter:  12 mini muffins, baked for 14 minutes . 6 regular size muffins, baked for 17 minutes. 1 small 4 inch round cake, baked for 24 minutes.
7. Once they were cool I brushed them with melted butter & decked up with come sprinkles.

Note : If U are new to baking I really suggest sticking with one kind of pan at a time in the oven as different pans mean different timings & that mean opening the oven again & again, which is not a good thing, but luckily all the muffins/cake came out good.

Fat Free Almond and Banana Bundt Cake flavoured with Cardamom

I've been baking with bananas so regularly these days that if I say it's banana bread my daughter say can't U make a regular cake like chocolate cake. So this time I baked it in regular size bundt pan & didn't forget "not to mention bananas anywhere", so..... it's cake with chocolate chips......served with some freshly whipped cream and did I mentioned it's cardamom flavor, again something NOT to be mentioned(to her) and yes, no mention of whole wheat flour either & wait there is more almond meal & flax seed.....let me give you the whole recipe but before that another look while cake is cooling down.

No!No!No! it didn't stick to the pan, but....

A Mouse in the House now the recipe.....

What I used :

• 1/2 cup whole wheat flour(I use atta available at Indian grocery stores)
• 1/2 cup unbleached all purpose flour
• 1/2 cup almond meal(grind almonds using a spice/coffee grinder)
• 2 tablespoon ground flax seeds/flax meal
• 1 tsp. baking soda
• 1 egg
• 3 over ripe bananas
• 4 green cardamoms/choti illachi (seeds taken out & crushed into powder,)
• 2 tablespoon of dark brown sugar
• handful of chocolate chips

See it didn't stick to the bottom

What I did :

1. Grease 6 cup capacity bundt pan. & heat oven to 350 degree F.
2. Mix all the dry ingredients,including sugar & cardamon powder, making sure there are no lumps.
3. Mash the bananas to smooth paste, add egg, mix it together.
4. Mix dry ingredients to wet. Mix everything together & finally fold in handful of chocolate chips.
5. Bake till toothpick comes out clear, mine was done in exact 30 minutes.

Note :

1.  Don't throw the outer shell of green cardamons, use them for flavouring tea or rice.
2. I used 6 cup capacity bundt pan as I wanted to test my new pan(yes I'm addicted to bundt pans now, first I got the baby ones then med. size & this is the new addition to the collection) but I believe this recipe would fit in the 8" or 9" square or round pan also.
3. If  U don't like cardamom flavour replace it with vanilla.
4. I tried same recipe egg less also by replacing egg with 1/4 cup buttermilk & increasing baking soda with around 1/4 of tsp. came out good.
5. I'm not using any butter or oil in this recipe & believe me we didn't miss that, bananas work good as butter substitute also.
6. Also it's not very sweet but sweetness from bananas & little brown sugar was perfect for our taste buds, but for those who love their cakes more sweet, quantity of sugar can be increased.

 And finally the Mouse is caught in action

did I mentioned she was born in the year of Rat as per Chinese zodiac....so basically she is just doing what she is suppose to do and not giving up any of her mousy tricks....and btw my little mouse had big serving of this cake as her lunch that day....off it goes to Champa for her weekly bake-off.

For other recipes for baking with bananas like cake/biscotti/muffins/bread U can click here.

Chocolate Orange Loaf Cake.......and an excuse for missing from blogsphere

I've been off from the blog sphere from almost last 3 weeks or so, my last post was on auto schedule. Thanks to those of you who stopped at Spicebuds to write down some wonderful words and also sorry for missing all those wonderful posts out there. Now reason for not being active here, it's not me being lazy but we decided on a little road trip of  940 miles in two days.......many days went into packing before the trip & unpacking is still going on, two vehicles, two adults, two kids, two days, start to finish 7 states covered.......

excitement of thinking back & writing about all this adventure made me forgot to mention that one vehicle was a U-haul.......I know, I know what all you guys are saying Oh!!!!! "moving" now the story is clear...."How possibly some one would take a adventure trip amidst all the snow storms we are getting this season here in USA" right? that's what U guys were thinking??? But believe me if I ever start a travel blog I'll have many such adventure trips to share(not related to moving at all)......but really Thankful to GOD, No Complaints at all, the days we were in the process of moving(loading, travelling & unloading) skies were clear and sunny, it was colddddd but clear skies.

Now coming to the recipe, no I didn't baked it for our trip but it was baked back in dec. for Teacher Appreciation Day in my 3rd grader's school. When I asked the event Organiser about any suggestions what to bake, she simply said for some reason teachers like anything with chocolate in it. So I decided to make Orange Chocolate Cake because I had some good oranges on hand. Google to the help and instantly decided on this recipe which is originally from Nigella Lawson, but as the ingredients were weighed in this recipe so started to do some calculations of mine & somewhere between that time again googled and found this recipe which again is from Nigella Lawson(yes, it's basically same recipe) but this second link gave the ingredients measured in spoons & cups, making my work little bit more easy. I did tweaked the recipe a little bit acc. to what I had in my pantry at that time and also reduced the quantity of butter. I used 9x5x3 inch loaf pan, recipe given is for one loaf, here goes the recipe :

What I used :

For Cake/Loaf

• 6 tablespoons unsalted butter, softened
• 1 tablespoons honey
• 1 tablespoon light corn syrup
• 3/4 cup dark brown sugar, packed
• 3/4 cup light brown sugar, packed
• 1 cup all-purpose flour (used unbleached kind)
• 1/2 teaspoon baking soda
• 3 tablespoons unsweetened cocoa powder, sifted
• 1 egg
• 1/4 cup buttermilk at room temp.
• 2 small oranges, zest of (1 tablespoon)
• 1 small orange, juice of (3 tablespoons)

For Orange glaze :

• 1/2 cup Confectioner sugar
• 2 tablespoon Orange juice

What I did :

1. Preheat oven to 325°. Grease 9x5x3 inch loaf pan.
2. In a large bowl, mix the butter, honey, syrup and sugar until smooth. I used electric mixer.
3. Add egg & mix in.
4. In a separate bowl, combine flour, baking soda and cocoa powder.
5. Mix around 2-3 tablespoon of the dry ingredients into the liquid mixture.
6. Add half of the buttermilk and mix it.
7. Add few more spoonfuls of dry ingredients and another round of mixing.
8. Add rest of the buttermilk.
9. Mix in remaining dry ingredients, mix everything together and now it's time for orange zest add it and lightly mix it.
10. Finally at the end, add the orange juice.Pour batter into the prepared pan.
11. Bake for 45 minutes or so.
12. Leave it in the pan for a while, take it out on the wire rack to cool completely.
13. Once the cake is cooled, make the glaze by mixing both ingredients to pourable consistency & drizzle it over the cake. If needed adjust the quantity of sugar and juice to get the consistency and taste U like. 

Note : I did made the same recipe without egg & it turned out good just replace egg with 1/4 cup buttermilk. Also baked this in the med. size bundt pan(6"), above recipe was perfect for two med. bundts, they are not only cute but perfect size for a small family. Did used a little extra cocoa powder in this and also choco. glaze to suit kids taste buds.....

Eggless Baking : Chocolate Banana Bread & Mini Bundt Cakes

Again some bananas waiting for their turn to be used up and thinking, if nobody is eating may be we'll get a good shake with milk......but wait it's snowing outside chances are very less to mingle with the milk......slowly turned black from outside, perfect for baking, may be now somebody will see us.......and finally lady of the house decided their faith.....Chocolate banana bread & mini bundt cakes with blueberries.

Base recipe used here is of my other banana bread but this one was baked to mainly clear few things from the cooler-box and pantry. And it's very forgiving kind of recipe one can easily substitute with what they have in hand or how healthy they want to make it, butter can be totally left out from this recipe as banana works well as fat substitute. Addition of chocolate make it more acceptable by kids even when it has lots of good stuff in it. Please do check the notes at the end, as list of ingredients might make u think it's a very long recipe, which is not, only the list of ingredients is lengthy otherwise it's just mix & bake kind of recipe.

What U need :
Dry ingredients :

• 1/2 cup whole wheat flour(I used whole wheat pastry flour, atta works fine)
• 1/2 cup oat flour(grind regular/old fashioned oats in coffee grinder)
• 1 cup all purpose flour + 1/2 tablespoon (used maida from Indian store)
• 3 tablespoon flaxmeal (dry roast flaxseeds when cool grind then using coffee grinder)
• 1 cup almond meal (grind almonds fine or coarse, as per your taste)
• 4 tablespoon cocoa powder
• 1 tsp. baking powder
• 1&1/2 tsp. baking soda
• 1/4 tsp. salt

Wet Ingredients :

• 2 tablespoon butter at room temp.
• 3 medium over ripe bananas
• 2 tablespoon ricotta cheese
• 5-6 tablespoon sweet condensed milk
• 1 cup buttermilk(or homemade dahi/yogurt can be used, dilute it with little water in case if it's thick)
• 1/2 cup water(might need little less or more depending upon what proportion of diff. flours u r using)

Other Ingredients(totally optional) :

• handful of blueberries(needed to finish these too)
• handful of mini chocolate chips
• 2 tablespoon of sweet coconut flakes(rest of the packet is waiting to be turned into coconut cake....ahhh!!)

What U do :

1. In a large bowl using a whisk, mix all the dry ingredients making sure that there are no lumps. Keep it aside.
2. Make sure all the wet ingredients are at room temperature. In another bowl using a whisk mix butter, banana, ricotta and condensed milk till they are smooth. Slowly add buttermilk & 1/2 cup of water & again whisk them.
3. Add dry ingredients to the wet mixture little at a time & keep mixing them till all the dry ingredients are mixed together with wet. It's kind of a thick batter but not too tight. So if needed use little extra water.
4. Roll blueberries in 1/2 tablespoon flour. Fold berries & choco. chips to the batter. I added coconut flakes to only one loaf. So after filling the bundt pan & one loaf pan I folded coconut flakes to the batter.
5. Pour it into greased pans & bake it in the 350 degree F oven, for timing check below and for filling bundt pan check notes.

Baking Pans and Time :
I made two small loaves & 12 mini bundt cakes out of this batter. Mini bundt cakes or if U plan for cupcakes usually take around 16-18 minutes. For mini loaves, it took 30 minutes.

Notes :

1. I have used 3 different flours basic idea was to have around 2 cups of flour, recipe works well with only whole wheat flour also. So U can change the quantity of diff. flours, as long they measure 2 cups in total should work fine.
2. In wet ingredients also I'm using quite a few things as I had to finish those & bread came out very good with addition of all those. U can check other version of banana bread here which is not using condensed milk & ricotta cheese and play with the recipe as per your taste.
3. If using mini bundt pan filling the batter into small cavities can be little tricky & messy at the same time. So, here's the easy solution just fill a large Ziploc with the batter, cut 1 cm. from one corner & squeeze the batter out into cavities(fill only around 3/4) or if U happen to have large pastry bag use that. And don't throw the bag wash it, let it dry & use it next time when U again bake mini bundt cakes.  

This chocolate banana bread & mini bundt cakes are off to Champa for her weekly bake-off.

Eggless Sugar Cookies for a Sweet New Year Start

Happy New Year everyone! Hope everybody had a sweet and cheerful start to the year 2011. Today I'm posting my our first bake of the year 2011. It was a joint project between me & DD and it seems with her touch cookies came out nice & perfect and almost one third were gone before the end of the day.

I don't bake cookies very often so other day when we decided to bake sugar cookies I could not find my recipe(I still have many recipes on piece of papers). So I googled for Egg less Sugar Cookies & I found Aparna's(My Diverse Kitchen) recipe who has further adapted from Slashfood and before I looked at the recipe, the picture of her cookies convinced me that I have to make these. She has decorated them so beautifully, that cookies look like a piece of art. I'm sure many of you must have seen those already at her blog but for those who haven't here's the link. I haven't decorated mine, didn't had that much of time, but they taste good as is and good thing is she substituted 2/3 rd of the all purpose flour with whole wheat flour in this recipe. Another best part is dough doesn't need to rest in the fridge for this recipe so it's Mix, Roll, Cut & Bake. Took us around 20 minutes in total(including baking time) we used half of the recipe & baked around 22 cookies pretty generous size. Out of 22 cookies 12 were baked in the cookie pan with x'mas shapes and these were little more thick than regular rolled ones.

Though I have not changed the recipe other than using whole wheat pastry flour instead of regular whole wheat flour but I'm still going to write down the recipe as I said I halved the recipe and to avoid doing calculations again next time I think it's better to write down.

What U need :

• 1/2 cup white sugar
• 7 tablespoon unsalted butter, softened at room temperature
• 2 & 1/2 tablespoon milk(see notes)
• 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 cup whole wheat flour(I used whole wheat pastry flour)
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt

What U do :

1. Sift together all the dry ingredients : flours, baking powder & salt. Keep it aside.
2. Cream butter & sugar till smooth. Add milk & vanilla combine everything together. You can use mixer for this step. I use to do this with regular whisk but this time I used stand mixer.
3. Add dry ingredients to the wet in batches & mix with hands till everything comes together as a dough. If it's crumbly & not coming together add a tsp. of milk & knead it for few seconds only(see Notes).Make 2 balls out of it.
4. Roll the dough ball into 1/4 inch thick sheet, cut out the shapes U want. Place the cookies on ungreased cookie sheet. Pick rest of the dough which is left after cut outs again make a ball of it & roll it, cut out the cookies, continue till U have no more dough left.
5. Bake for 10-12 minutes in pre heated oven at 350 degree F.Mine were done in 11 minutes, next time may be I'll take cookie pan out of the oven 1 or 2 minutes early as the bottom side got little dark(no change in the taste--it was good) I guess because pan was dark color. But the cookies in the cookie sheet came out good in 11 minutes.
6. Let the pan/sheet get little cool, invert the cookies on to the rack. Once completely cool store in the air tight container preferably in the lock if U r planning to decorate them later, as the chances are you won't find them when you need them, they are that good.....if U don't believe me check out at Aparna's blog she also baked it again for decorating. We still have some left as DD choose to take them in her lunch box as dessert, school is opening back tomorrow and I'm very much sure that's gonna be part of her "Share your story/experience from the holidays" discussion.

Notes :

Liquid for this recipe, that is milk, is suggested 1 & 1/2 to 2 & 1/2 tablespoon, I used 2 & 1/2 tablespoon and dough came out together perfectly. Every time quantity of milk used can vary, so it's better to start with minimum liquid suggested & add little bit at a time as needed.

These cookies are off to Champa for her weekly bake-off & also to Suma who's hosting a giveaway of  "The Cake Bible" by Rose Levy Beranbaum for her first blog anniversary celebration. 

And fear is all gone........ Eggless Pumpkin Pie

Finally I made The egg less Pumpkin Pie this Thanksgiving(after 4 years of will try next time) and the fear of eggless custard based pie is over and I’ve got the confidence that custard based pies can  be made eggless too. Also sharing a secret.....I was always doubtful until now that how pumpkin can taste good in dessert. So, was it good..... Of course it tasted good that's the reason I'm writing this post (though the picture didn't came out very good). Little help from the Internet and decided on using corn starch(corn flour) as egg substitute. Only problem the pie crimp(edges of the crust) came out little extra dark but the pie custard as well as crust tasted very good and did bring million dollar smile on my 8 yr. old face. Custard filling tasted very smooth & creamy and no taste of corn starch(that was my biggest fear it gonna taste chalky), crust was really flaky though I had reduced the butter as compared to original recipe. Now about the crimp, after thanksgiving was over I was looking at my local grocery shop ad page and I saw that they sell pie crust shield which covers the edges so that they don't over brown....oh !! so it looks like a common problem.

I used the recipe from Libby's can of pumpkin puree as a base and tweaked it a bit as I wanted eggless pie and also there were few things in the fridge which needed to be taken care of ASAP. So here's my version for 9 inch pie....

What U need :
For Crust :I used the Pate Brisee(short crust pastry) recipe from Joy of Baking but changed the amount of fat used in it.

• 1 & 1/2 cup all purpose flour
• 1/2 tsp. salt
• 1 tablespoon granulated white sugar
• 4 tablespoon unsalted butter, chilled & cut into samll cubes
• 2 tablespoon vegetable shortening ( I used it cold cut into 5-6 pieces)
• 1/8 to 1/4 cup ice cold water

For Custard :

• 1 can(15 oz.) pumpkin puree(next time I'm sure I'm gonna make fresh puree)
• roughly 2/3 of a can condensed milk (it must have been 8-9 oz. as full can was of 14 0z.)
• 1 small can(5 oz.) evaporated milk
• 2 tablespoon ricotta cheese
• 4 tablespoon corn flour(corn starch)
• 1/2 tsp. salt
• 1/2 tsp. ginger powder(i used sund from my spice rack)
• 1 tsp. cinnamon powder
• 1/4 tsp. all spice powder(can be easily substituted with clove powder)

Note : 1. I'm not using any sugar as I'm using sweet condensed milk.

2. If only evaporated milk is used U need to add sugar.
3. If only condensed milk is used I guess quantity of corn starch can be reduced by a tablespoon or so.

What U do:
For Crust :

1. Using a food processor mix flour salt and sugar for few seconds.
2. Add butter and shortening, process it using pulse setting for around 15 seconds. Mixture will look like coarse meal.
3. Add water to this mixture while the processor is running. U might not have to use all the water, start with small quantity & add only a tablespoon at a time till the dough comes together, it will be still crumbly kind & not smooth but that is the perfect dough for pie. This process should not take more than 30-40 seconds.
4. Take out the dough mixture on the work surface & gather it into round ball & flatten it a bit into disk and cover it tightly with plastic wrap & let it chill in the fridge for around an hour. I kept it overnight. Important : while working with pie dough try to handle it as less as possible because body heat from hands can melt the butter which can lead to hard crust instead of flaky crust.

For Custard :

1. Mix corn flour with evaporated milk, making sure there are no lumps. Keep it aside.
2. Mix Pumpkin puree & ricotta cheese. Use food processor if cheese is not mixing smoothly. I did not used any, there were few white specs of  chesse bits in pie but taste wise it was smooth and final output was creamy.
3. Mix corn flour mixture from step 1 with pumpkin puree mixture from step 2, mix in all the spices using a whisk and the custard is ready to be poured into the pie shell. At this point if U want it can be refrigerated also.

For Assembling & Baking Pie :

1. Once U are ready to assemble the pie, take chilled dough out & sprinkle some flour on the work surface.
2. Roll the dough into 13 inch circle( please check the original recipe for details about rolling the pie dough) and transfer it to pie pan.
3. Make some pattern on the edges or trim them....your choice. I did made some leaves with x'tra dough & attached them using little water but as I mentioned over browning of edges` was the only problem with my pie so I actually trimmed the edges before serving.
4. Cover it with plastic wrap & chill it for around half an hour. And while U put the pie crust in the fridge to chill take out the custard from the fridge if U prepared it ahead of time,using whisk mix it thoroughly to make sure that ingredients are not settled down.
5. When ready to bake preheat oven to 425 degree take the pie crust out & pour the custard into it.
6. Bake for 15 minutes in 425 degree oven & then turn down the temperature to 350 degree bake for another 40-45 minutes.
7. To check the doneness, knife inserted about 1 inch from the side of the pan should come out clean, center will still look wet, but in my case I baked it for total of 60 minutes(15 at 425 degree + 45 at 350 degree) and centre was also set properly. I'm not sure how it works for pie with eggs or for that matter eggless also as this was my first trial of any custard based pie. cool it on wire rack. Serve it as is or with some freshly whipped cream.

Useful Tip : I prepared the custard & pie dough a night before thanksgiving, assemble and baked the pie next day, saved me time on busy thanksgiving day. To store the custard keep it in the airtight container inside the fridge. For storing the dough, wrap the dough in plastic wrap & refrigerate it.

Sending this creamy custard & flaky crust pie to Champa's weekly bake-off and also to Suma of Cakes and More who's hosting a giveaway of  "The Cake Bible" by Rose Levy Beranbaum for her first blog anniversary celebration, Happy Blog Anniversary Suma. And if U like to bake I'm sure these are the blogs worth visiting.

Eggless Black Forest Cake BUT no cherries

November is the month for party & celebration in my house. Other than regular festivals we have 4 birthdays and 2 wedding anniversaries to celebrate and out of these 6 celebrations 5 fall within the period of 10 days . This year I decided not to bake any cakes for anniversaries but for birthday's no excuse. So today I'm sharing this birthday cake I baked for my little one, she is two now, independent enough to do everything by herself(at least that's what she thinks). She had lots of fun whole day singing her b'day song...."Happy birday toote cakeah" and do I need to say the girl enjoyed the cake as much as she enjoyed singing her b'day song.

Recipe is simple, you basically need two or more layers of chocolate sponge cake, fresh heavy whip cream, some maraschino cherries and some good quality chocolate bar.  And once you assemble all this tasty stuff into layers the end result will be Black Forest Cake. My cake won't count as true Black Forest as cherries are missing from mine, mainly because b'day girl love MnM's and also I opted not to use any cherry liquor(kirsch) which is traditionally used  to soak the cake but rest of the elements are there. Mainly it's the whip cream which my kids love to eat cakes with so I decided to go for this. I baked the batter divided into 2 equal parts in 6 inches round pan, it sounds small but with our family of four I found this is the perfect size of cake plus it's going to be double layer so everybody gets enough.....plus I've a personal reason also, if I bake big cake then I get to bake less often....so small cakes mean more baking. Now for the recipe :

What U need :

For Cake :

• 1 cup all purpose flour/maida
• 3 tablespoons unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• pinch of salt
• 1/2 cup sugar(not using much sugar here as we r using sugar syrup & sweet whip cream)
• 1 cup buttermilk OR 3/4 cup of home made dahi + 1/4 cup of water
• 4 tablespoon butter at room temperature
• 1 tsp. vanilla essence

For Syrup :

• 1/2 cup water
• 1 tablespoon regular white sugar(adjust as per your taste, how sweet u like)

For Filling and Assembly :

• 1&1/2 cups fresh heavy whip cream(I only had 2 layers of cake in case if u r using more layers, will need more cream)
• 2-3 tablespoons on confectioner sugar(depending upon once taste.....more or less sugar)
• handful of M'n'M's (for filling if U can find small M'n'M's that works great, I was out of them so I used regular size only)
• semisweet chocolate bar

What U do :
For Cake :

1. Mix all the dry ingredients & sift  them to make sure no lumps are there.
2. Cream butter & sugar. Add buttermilk or dahi. Mix it.
3. Slowly add dry ingredients & mix everything together.
4. Divide the batter into two 7 inches greased pans & bake them in pre heated oven at 350 degree F till the tooth pick inserted comes out clean.
5. Let the cakes cool completely.

For Syrup :

1. In the mean time while cake is cooling mix the water & sugar & make a syrup. Keep it in the fridge.

For Filling and Assembly :

1. Whip up the cream with confectioner sugar to stiff consistency.(* see Baker's Notes) Keep it cold by placing it in the fridge when not working with it.
2. Keep one cake onto cake board/serving plate, using a pastry brush drizzle/rub some syrup into it.
3. Spread some whipped cream, around 1/2 inch thick layer & sprinkle some M'n'M's(see Notes if using cherries) onto it.
4. Now put second cake upside down on it (* see Baker's Note at the bottom).
5. Drizzle some syrup onto it.
6. Using a offset spatula spread some icing on all the sides, if U have a turntable make sure to use it here because it really makes it easy. If icing on sides is not very smooth don't worry as in any case chocolate shavings will cover the sides.
7. After icing on the sides ice the top of the cake, smooth it out.
8. On parchment paper grate/shave the chocolate bar, I like to use my vegetable peeler, just make sure it's washed & dry(no vegetable odors)(*see Notes)
9. Now come the most tedious or U can call it fun part  decorating the sides with the chocolate shavings. I did it the way I've always done it. Before starting with icing I always cut 4-5 strips of wax/parchment paper around 4-5 inch wide put them around & under the cake in a way so that half of the strip(width wise) is under the cake, so in case if icing etc. fell on the cake platter it's much easy to clean. Now either use your hands directly or put some choc. shavings on a piece of parchment paper & try to put it on to the edges.....icing will work as glue and will hold the shavings but there will be lot of chocolate shavings falling down & will get sticky & melty too so when it's done, to clean up U just pull the strips at the end and as a bonus U get to lick all that chocolate which falls on these strips...BUT now this is tedious way that's what I think & till now I never thought about googling it also as I normally decorate a cake once in a while(and my kids in routine are happy with some lots of whip cream & sprinkles on top). But now as I was writing this post thought about checking on web about same issue.....except the first result of my search nothing else(at least on the first page) delivered what I was looking for but that one result does answer this problem(click here if interested) and next time I'm gonna try that and yes it will change the sequence of steps in the filling & assembly part as according to that forum this should be the first step.
10. Decorate the top of the cake as U wish with M'nM's or cherries or cover it totally with chocolate shavings.

Click of Baby Black Forest (it's hardly 4-5 inches in diameter) I made last year when hubby dear said no to Black Forest cake for his b'day (made after his b'day to satisfy my craving) & instead he wanted this one. 

 Notes :

1. If using cherries drain & de-seed them. 
2. For filling crush some cherries and spread them inside the layer along with the whip cream, making sure do not spread them to the edges, keep at least 1 inch margin from the edge of the cake, otherwise when U put the second layer on top of it filling will come out.
3. Try to handle grated chocolate gently as it will melt quickly with your body heat.

Baker's Note :

1. Whenever U want to decorate a cake make sure to use downside up(or call it upside down) because that's the smooth side.
2. When whipping the cream make sure the bowl, whisk & cream everything is chilled otherwise it might not give U the right results.

Off goes this cake to Champa for her weekly bake-off.