Eggless Coconut Cookies | Easy Eggless Baking Recipes

Eggless Coconut Cookies | Easy Eggless Baking Recipes

Eggless Coconut Cookies is a perfect tea time snack, I love dunking these delicious cookies with my black tea. Last week I was in a mood to bake and I had the last stick of butter so the first thing that came to my mind was to make these delicious coconut cookies. I have made these cookies countless number of times. My friends and neighbors would know that :-) I usually make these cookies to take along to meet them. There has been lot of requests for this recipe so I had to blog about it. If you love nan khatai and coconut cookies from Indian bakery then you would love this one. Such an easy recipe to make, in fact you can make them crunchy or soft depending your liking, for me I love them mid way. Either way these cookies are sure to win anyone's heart. 

Cranberry Spiced Cookies {Eggless} | Easy Cranberry Cookies

Eggless Cranberry Cookies

I love cookies and ones that are simple to put together. With all the Christmas cheer and some family time I had planned to bake these spiced Cranberry cookies as part of the Christmas goodies last year. I know I am so late at posting this recipe but better late than never. These cookies are neither crunchy nor soft but just perfect with the flavors of cinnamon, nutmeg and cranberry, it seems like this is a magic combination. You can even add chocolate chips to this recipe or nuts and flavor them the way you like. They store really well and last upto 10-12 days in an air tight container. 

Eggless Candycane Cookies | Christmas 2014 Recipes

Candy Cane Sugar cookies

Its the best time of the year - Christmas and hardly few days more and I have been counting fingers    :-) with our relocation and the time of the year I mean I am all excited for whats ahead. So thankful for this phase in my life where I can sit and think about how far we have come. This happy place seems to be so energizing in a way. Can't than God enough for everything, counting my blessings make me realize how much I am fortunate and how much I am blessed beyond understanding. Thanking God for He is my anchor and my friend. But that said I have been running recipes in my mind to cook for Christmas and baking sure takes all the attention. I have always loved Candycanes and most recipes for candycane cookies call for eggs so I wanted to get my hands dirty to make a candycane cookie recipe that is eggfree. I saw many recipes online and on pinterest where the candycane cookies have a pink tint and I really wonder why. Follow the recipe to the dot and let me know how it turned out. 

Vanilla Bean Sponge with Strawberry Buttercream {Pressure Cooker Cake} ~ Celebrating 1 Yr of Blogging

As I look back on my journey in food blogging I have a huge smile and a content heart. I am humbled by my little space turning 1 today, call it Blog birthday or an anniversary, I still cannot fathom a year has passed since I started this little space. My first post was Caramel Custard and I still remember clicking the photographs in our little apartment with lights on :P and my husband did not know that what he saw that day of his wife capturing a sweet companion behind the lens will be her day to day activity :D. I still consider myself novice when it comes to blogging although I learnt it all from scratch did not know who to ask or what to even search in google. I have never made efforts to upload a template or get help from a professional for my blog. All that you see today is what I learnt and what I experimented in terms of layout, design, header, recipes and indexing. Back then everyday as my husband left for work I would log into my blog and keep exploring what I can do next and little did I know that I would be hooked with it all day. Blogging did make me learn the art of baking a cake, bread and try new recipes. Everyone asks me if I have learnt baking or cooking from someone, I have to tell you all that I did it all on my own. I started to cook only after marriage and still there is a long way to go in my culinary journey.Blogging has added many friends in my life who still keep in touch with me on a daily basis. Little did I know that the people I used to visit would be my close friends. I consider myself fortunate to be friends with them. Everyone thinks that the virtual world is so unreal but it became real to me I have met few great bloggers in real life. Today CLP has crossed over 2 lakh 83 thousand views, over 700 + facebook page likes, 240 + google friend connects... This sure is a proud moment for me.

First of all I want to thank God for His grace that enabled me to do all that I did. 
Thanks to my husband, 
readers, friends and family 
who have been with me in this 1 year journey. 
Its been so much fun to share my kitchen success with you. 

Avocado Chocolate Cupcakes (Vegan) ~ Eggless & Butterless Baking ;-)

Last week I had got some good avocados in a local supermarket and I wanted to try something different with them. Though this fruit is tasteless I started liking them for their nutritional value. 

Did you know ?

Avocados are

- Vitamin E powerhouse

- Aid in nutrient absorption 

- Lower cholesterol

- improve heart health & reduce stroke

- help in eye health

- acts as a oral cancer defense & prevents breast cancer

Now if you are someone who does not like this fruit like my husband, does this not change you perception towards them?

As I have never used this green fruit in baking, I was on the look out for a good recipe and stumbled upon Ria's blog and got the recipe, tried it out and turned great. 

To tell you more about the taste - I'd say that the chocolate almost overpowers the avocado and so even if you give this cupcake to someone who does not like this fruit they will not find out. My husband on the other hand ate it without a fuss. Like I mentioned in the title this is a butterless and eggless recipe. I am linking this to hearth & soul blog hop.

FOR THE CUPCAKES

Recipe Source - Joy the Baker Cookbook

Ingredients

1/2 Avacado

1 C Flour

1 C Sugar

1/4 C Coco Powder

1/2 baking powder

1/2 baking soda

2 tbsp oil (flavorless)

1 tsp almond/ vanilla essence

1 tbsp vinegar

1 C water

Method

-Preheat oven to 350 F/ 180 C and line a muffin tin/ silicon liners

- In a bowl mix all the dry ingredients, better to sieve them thrice - flour, coco, baking powder and baking soda (except sugar)

- In a large bowl mix all the wet ingredients - mashed avocado, oil, vinegar, essence, sugar and water

- Now combine the wet to the dry and fold gently (better to strain the wet, to remove lumps of avocado), need not over do this. Cupcakes taste good with less mixing

- In a ice cream scoop fill up the muffin tins and bake for 20 minutes

FOR THE AVOCADO CHOCOLATE FROSTING

Recipe Source ~ not quite Betty Crocker

This is the most simplest frosting that I ever did

Ingredients

1/4 C Coco

1/2 avocado

50 g sugar

1-2 tsp vanilla/ almond essence

Mix all the ingredients in a mixie or handheld blender, the mixture could be thick so it needs lot of blending.

I used a spatula and smeared it over the cupcake and sprinkled some sugar on top, you could use what ever topping you wish.

Spongy Eggless Blueberry Cupcakes/ Muffins

For long I wanted to bake cupcakes and the quest of finding a good recipe seemed like a bigger task than making the cup-cakes. Making cupcakes is super simple and easy. And if you are one who wants to spend the least amount of time in the kitchen this is just for you. 

If you have kids this will be a great project to do along with them. The key to great muffins/ cupcakes is less mixing so get it started right away. I used my new silicone cup liners, they are easy to use and no need greasing, invest in a good range and save paper (cupcake liners). My husband truly enjoyed them and he even carried some to work the next day, what a way to make you man keep thinking about you @ work ;-)

Recipe Source ~ Divine Taste
Prep time ~ 45 mins (baking- 25 mins)

Makes ~ 12 medium sized muffins

Ingredients

1/2 cup blueberries 

1 1/2 cups plain flour/ maida

3/4 cup milk powder

1/2 cup powdered sugar (adjust to taste)

1/2 cup butter, melted

250 ml milk

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

Pinch of salt

Method

• Preheat the oven to 180 C/350F. 
• Clean and dry the blueberries with paper or cloth kitchen towels.  
• In a large mixing bowl, put in the dry ingredients- flour, baking powder, baking soda, milk powder and the sugar and sieve 3 times so that everything combines well. 
• Now  stir in the wet ingredients -melted butter, vanilla and the milk and mix gently with the whisk. Do not over mix as you want to muffins to be soft and fluffy
• Fold in the blueberries very gently and give it one mix so that the berries are distributed evenly throughout the batter.
• Keep the muffin tray/ silicon cupliners ready in a baking tray. Line your muffin tray with cupcake or muffin liners. Or grease and dust them with flour if you don’t want to use the liners. If using the silicon cupliners do not grease them
• With the help of an ice cream scoop or a spoon fill the prepared moulds with the batter, while doing this ensure that you do not fill more than 2-3 blueberries in 1 mold and bake for about 25 minutes or until a toothpick comes clean! 
• Let the muffins cool down well, in case there is a crust formed on top, do not worry once the cake is cooled down they will become spongy

Tips & Tricks

• Use smaller blueberries for better taste and do not over do on blueberries, less works best
• Never line silicon cupliners
• You could replace blueberries, to any other berries, nuts, dired fruits or even chocolate chips