Eggless Almond Brownie

Ingredients:

1.      1/4 cup all-purpose flour

2.      1/2 tablespoon cocoa powder

3.      1/2 cup condensed milk

4.      1/4 cup melted dark chocolate

5.      3/4 cup ground blanched almond

6.      2 tablespoon butter soften

7.      1/4 teaspoon baking powder

8.      1/4 teaspoon chocolate essence

9.      Milk as needed

10.  Walnuts pieces

Method:

1.      Grease and line brownie pan or molds, preheat the oven to 160ºC.

2.      Sieve the flour, cocoa powder and baking powder together 2 to 3 times. Set aside.

3.      In bowl pour condensed milk, butter and melted chocolate it to make a fine, smooth paste.

4.      Mix the flour with wet mixture, add in chocolate essence then mix well.

5.      Add grounded almond powder and batter the whole mixture again.

6.      Add 1 to 2 tablespoon milk if mixture is too thick.

7.      Pour the mixture in greased brownie molds.

8.      Put walnut piece in the middle of molds.

9.      Brush brownie with water before baking so that it does not dry out.

10.  Put in the oven and bake for 15 to 18 minutes.

11.  Let the brownie cool completely serve with coffee or ice cream.

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Homemade Granola Bars

This is my first attempt at homemade granola bars and I had no idea how easy it was to make your own! They are the perfect for on the go breakfast, kid’s lunch box or a long fall hike. Give these try easypeasy bars and let me know what u thinks.

Ingredients:

1.      2 1/2 cups oats

2.      1 cup coarsely chopped dried fruits and nuts

3.      1/3 cup butter or oil in room temperature

4.      1/3 cup honey

5.      1/4 cup brown sugar/ white sugar

6.      1/2 cup grated coconut fresh or dry

7.      1 teaspoon cardamom seeds

Method:

1.      Roast the oats and coconut flakes on medium heat for about 5 to 7 minutes.

2.      Roast the almond cashew and melon seeds.

3.      I added almond, fig, raisins, cranberries, dates, walnut, cashew, melon seeds, chocolate chips, dry mango and kiwi.

4.      Preheat the oven to 180º C and line a flat baking tray with parchment paper overlapping the sides.

5.      In bowl combine oats, coconut, sugar and other ingredients and mix well.

6.      Spread into the prepared pan.

7.      Use a small piece of parchment paper, press mixture evenly in pan very well.

8.      Bake for 25 to 30 minutes or until light golden brown.

9.      Let it cool for at least 2 to 3 hours before removing pan.

10.  Cut into rectangles, Store in airtight container.

Note:

1.      To make firm rectangles shape bars mixture should be press tightly while baking it.

2.      You can make bars with muesli mixture also.

3.      You can include or exclude any dried fruits and nuts of your choice or according to your kitchen pantry.

4.      Replace brown sugar with palm or white sugar.

5.      I have sweet tooth so I use 1/4 cup sugar u can reduce and use 1 to 2 tablespoon.

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Homemade Piping Gel

Ingredients:

1.      1 tablespoon corn flour (starch)

2.      1/4 cup sugar

3.      1/4 cup lemon juice

4.      1/4 cup water

Method:

1.      Mix all ingredients in one small saucepan.

2.      Whisk very well make sure batter is no lumpy.

3.      Stir medium to high heat until mixture is boils and thickens.

4.      After cooled add color as desired.Put in piping bag and use it.   

Note:

Thailandweather is very hot, so I used after one hour.

But if weather is cold so you can use quickly  once its at room temp. because its  get thicker slowly.  
Store up to 2 months in refrigerated. 

Eggless Vanilla cake with Buttercream Frosting

For cake

Ingredients:

1.      2 cups all purpose flour

2.      1 tin condensed milk (397 gms)

3.      1 cup milk

4.      1 cup butter soften at room temperature

5.      1 teaspoon baking powder

6.      3/4 teaspoon baking soda

7.      1 teaspoon vanilla extract

For Butter cream Frosting

1.      1 cup butter soften at room temperature or vegetable shortening

2.      4 cups sifted confectioners ‘sugar

3.      1 teaspoon vanilla extract

4.      2 tablespoon milk

 

Method:

1.      Grease and line rectangle cake pan, preheat the oven to 180º C.

2.      Sieve the flour, baking soda and baking powder together 2 to 3 times. Set aside.

3.      Beat the butter and condensed milk until light and fluffy.

4.      Add vanilla extract to the wet ingredients and mix well.

5.      Mix the dry ingredients with the wet mixture. Mix well, the batter is too thick.

6.      Add milk and beat, the batter is not very thick it’s should be similar pancake batter consistency.

7.      Fill this in cake pan and bake them for 30 to 40 minutes or until toothpick inserted in center comes out clean.

8.      Cool the cake completely on wire rack.

9.      For the frosting, beat butter and vanilla in large bowl until light and fluffy.

10.  Now add in icing sugar beating well after each addition and scraping sides and bottom of bowl frequently.

11.  Add milk and beat until light and fluffy.

12.  Frost top and side of cake with frosting.

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Animal Face Cookies

Piglet, Bear, Doggie, Rabbit, Kittle, Parrot ohhhh…..my God!! My son is so happy…. Today he takes his meal properly…and listen everything nicely, because his mum make his favorite cookies……Actually he was not well last night, he had  little cold and fever and that’s why he didn’t went to school. Stay all day with me, he came in my kitchen and say mum can I help u ? ….so sweet J  We decide we make some cookies. First he was up sad because in cookies I would use his koko crunch. But when I saw him a picture for those cookies and he was agreed for use koko crunch. Than we were making this cookies. This recipe I brought from net. They are so cute and crunchy  cookies! My recipe is slightly different with original recipe so its here…… 

Ingredients:

1.      1 cup cake flour

2.      3 tablespoon icing sugar

3.      1/2 cup milo powder

4.      2 tablespoon milk powder (optional)

5.      1+1/2 tablespoon corn flour (starch)

6.      1/3 cup butter or 1/2 cup shortening soften at room temperature

7.      Chocolate chips

8.      Koko Krunch

  

       

Method:

1.      Beat the butter 2 to 3 minutes than add Milo in and beat again for 2 minutes.(Do not over beat)

2.      In one bowl sieve the cake flour, milk powder and corn flour.

3.      Combine the all flour and butter together, mix well.

4.      Take this dough and put chocolate chips into each piece of dough, Give round shape.

5.      Line the baking tray with butter paper, preheat the oven 150º C. 

6.      Put this round shape on butter paper Insert chocolate chips and koko crunch for eyes, mouth and ears (see the picture).

7.      Bake those cookies 150º C for about 20 to 25 minutes.

8.      Cool on wire rack store in an airtight container.

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Eggless Whole Wheat Banana Bread /Loaf

Ingredients:

1.      1 + 1/3 cups wheat flour

2.      1 cup ripe and mashed banana

3.      1/2 cup sugar powder

4.      1/4 cup oil

5.      1/3 cup milk

6.      1 teaspoon baking soda

7.      1 teaspoon vanilla  extract

8.      2 tablespoon skinless almond

Method:                            

1.      Preheat the oven to 180ºC or 350ºF and lightly spray a loaf pan.

2.      In a bowl sift together the flour and soda, stir well. Keep aside.

3.      In a large bowl whisk oil and sugar until mix very well, than add mashed banana and milk.

4.      Now add flour vanilla and mix very well.

5.      Pour this batter in loaf pan. Garnish with almonds.

6.      Bake it for 25 to 30 minutes or until done.

7.      Let it cool completely than Slice, enjoy with milk.

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Coconut Tea Cake (Eggless)

Ingredients:

1.      1 cup shredded coconut (fresh or frozen)

2.      1 cup all purpose flour

3.      1/2 teaspoon baking powder

4.      1/4 teaspoon baking soda

5.      1/2 cup carnation condensed milk

6.      1/2 cup butter  

7.      1/4 cup granulated sugar

8.      1/3 cup milk

Method:

1.      Preheat the oven to 180 C.

2.      In a bowl, sift the flour, baking soda and baking powder together. Set aside. 

3.      In another bowl, whisk together butter, sugar and condensed milk. Whisk until light and fluffy.

4.      Mix flour and coconut very well.

5.      Slowly add the dry ingredients and milk to the wet ingredients and stir. Don't over mix. Scrape the bowl with a spatula couple of times and fold.

6.      Grease a pan with butter and flour it tapping out the excess.

7.      Pour the batter into pan. Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

8.      Serve warm with tea. Leftovers can be refrigerated and eaten the next day reheated in the microwave.  

Vegan Pumpkin Cup Cakes Happy Halloween!!

Ingredients:
1. 1/3 cup pumpkin puree (fresh or canned),
2. 1 tablespoon oil,
3. 1 cup sponge cake mix,
4. 1/4 teaspoon baking soda,
5. 1 teaspoon vinegar,
6. 1/2 teaspoon pumpkin pie spices,
Method:
1. Preheat oven to180 degrees c.
2. Sift together the flour, baking soda and pumpkin pie spices.
3. In a large bowl and add oil and pumpkin puree. Mix well.
4. Add the dry ingredients to the pumpkin mixture and combine until no lumps in the batter remain. Than add vinegar and mix until well combined.
5. Scoop batter into liners in a 6 cup cake tins and bake for 20-24 minutes or until a toothpick comes out clean.

Peanut Cookies

This is very healthy and yummy cookie which I had tried the other day and it turned out very well .......
I wanted to try out this cookie using roasted peanuts from a long time , I tried it and loved the soft. texture inside and hard and crunchy outside,
So here goes the recipe for that......

Ingredients:

• 1 cup all purpose flour
• 1/2 cup roasted skinless peanuts
• 1/2 tsp baking powder
• 1/2 cup butter soften at room temperature
• 1/2 cup granulate sugar
• 2 tablespoon milk

Method: 

1.  Preheat the oven 180 'c.
2.  Take a mixing bowl mix flour, baking soda and crushed peanut.
3.  In another bowl beat butter and sugar, beat until light color.(about 4 to 5 minutes).
4.  Now add flour mixture and beat again.
5.  Mix well this mixture, add in little by little milk till u get a smooth dough.
6.  Divide the dough in small 15 to 18 equal parts and place then in a greased tray.
7.  Bake it in a preheated oven of   200º C  for about 18 to 20 minutes.
8.  Keep checking and bake it only till crisp at the edges are brown.
9.  Then take out of the oven and allow to cool. 
10.  Cool cookies on the tray for 5 minutes, then transfer them to a cooling rack and cool completely.
11.  Store in an air-tight container.

Note: drop portions of cookie dough onto the tray leaving ample space between the cookies. 

Tiramisu Gourmet Cake

Tiramisu is one of the very famous Italian dessert. this dessert has many variations, the only constant ingredient being the mascarpone cheese. 

In traditional recipe made using egg. here i am using whipping cream instead of egg .Enjoy this gourmet cake recipe with your family and friends.

Ingredients:

For Filling:

1.      30 savoiardi (lady fingers) biscuits

2.      1 cup mascarpone cheese

3.      1 cup heavy whipping cream

4.      4 tablespoon icing sugar

5.      1 tablespoon coffee syrup

6.      1/2 teaspoon chocolate essence (optional)

7.      1 tablespoon coco powder to dust

For Coffee Syrup:

1.      1/2 tablespoon strong coffee powder

2.      1 tablespoon sugar

3.      1/2 cup water

    

For Garnish:

1.      Grated white chocolate

2.      Black and white wafer chocolate stick (leftover)

 Method:

1.      Take coffee syrup ingredients in a pan and boil it, leave to cool and set aside.

2.      In a mixing bowl, whisk mascarpone cheese with two tbsp of coffee syrup and three tbsp icing sugar than mix until blended.

3.      In another bowl, with a manual whisk, whisk the whipping cream and chocolate essence, one tbsp icing sugar until soft peak (do not over whip).

4.      Fold mascarpone mixture and whipping cream mixture together and mix well.

5.      A nice fluffy filling is ready :), set aside.

6.      Cut to lady fingers about 3" in length, save the leftover small pieces.

7.      Arrange the lady fingers line the sides of a 7" or 9" round spring form pan. (Do not dip them in the coffee syrup).

8.      Now gently dip the another lady finger in coffee syrup.

9.      Arrange the line of base pan and cover the base fully (here use left over lady finger pieces to fill the gape).

10.  Spoon over half of the filling, spread evenly.

11.  Repeat with another layer of lady finger and remaining filling.

12.  Spread filling very smooth the top and refrigerate for at least 6 hours, best left overnight.

13.  Unmold the cake and dust the top with cocoa powder.

14.  Decorate with grated white chocolate and leftover black and white chocolate cut in small piece and arrange same like picture.

Tips:

* Remove the mascarpone cheese from the refrigerator early enough and Whip it vigorously until very soft

* Dip the ladyfingers in the coffee very fast. Don’t let the lady finger biscuits absorb too much liquid or they may become too soft and mushy.

* If you don't have a spring form pan, you can use a normal baking round pan with a large sheet of aluminum foil and Give allowance of about 1~2 inches for the foil to hang over the rim of the pan.Place a cake board inside the lined pan. 

* To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. 

     

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Egg less Chocolate Cupcakes

                       

Ingredients:

1.      1 1/2 cups cake flour

2.      1 cup sugar powder

3.      3 tablespoon coco powder

4.      1/4 cup oil

5.      1/2 teaspoon baking soda

6.      1 cup water

7.      1/4 teaspoon salt

8.      1 teaspoon chocolate essences

9.      2 teaspoon vinegar  

Method:

1.      Preheat the oven 180 C.

2.      Mix all dry ingredients.

3.      Mix very well all wet ingredients together.

4.      Now mix all wet and dry ingredients together beat, don't over mix.

5.      Line baking molds with parchment paper or lightly grease.

6.      Drop portions of dough into the cups.

7.      Bake about 12 to 15 minutes.

8.      A nice fluffy cupcakes are ready.

9.      In this mixture 15 to 18 cup cakes.
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Egg less Orange Cake

Ingredients:

1.      1 ½ cup cake flour

2.      1 cup sugar powder

3.      1 teaspoon baking soda

4.      1/2 teaspoon baking powder

5.      1 ¼ cup fresh orange juice

6.      1/3 cup melted butter (vegan choice oil)

7.      1 teaspoon grated orange zest (optional)

Method:

1.      In a medium bowl mix together the flour, baking soda, and baking powder.

2.      Take one another bowl add butter and sugar and beat well, add the orange juice, and orange rind. And beat add slowly flour mixture and beat well (don’t beat over).

3.      Grease 9” cake pan and preheat the oven to 350 F or 180 C.

4.      Pour into the prepared baking pans or muffin cups and cover the pan with foil.

5.      Bake for 35 to 40 minutes (for cakes) or 25 to 30 minutes for cupcakes or until a toothpick poked into the middle of the batter comes out clean and it is lightly browned on top.

Tips:

* This Cake tasted very good and had very light and delicate texture. If frosting be careful. Be sure to use fresh orange zest.

* You can take any citric fresh fruit juice like pineapple, grapes or apple but that time you drain the juice and use. It’s give your own cake recipe enjoy!!

*  It’s very easy cake recipe, thanks to my friend Mrs. Dhan Laxmi for sharing this recipe with me.