Cakes & Cookies-Part 1

Ingredients

• 1/2cup Butter
• 1+1/2cup All purpose flour
• 1+1/2cup Yellow cornmeal
• 1cup Powdered sugar
• 1tbsp Vanilla extract
• 1/2tsp Baking powder
• Eggless Chocolate Rolls
• In my passionate world.....:)
• Marie Biscuit - 5 [I used Arrowroot which is quite similar to marie]
• Cocoa powder - 2 tbsp
• Butter - 1 tbsp
• Milk - to knead the dough
• Grated Coconut - 2 tbsp
• Sugar - as per taste level
• 1.Powder the Marie biscuits, Add cocoa powder, milk and knead it to a smooth dough like chapathi dough. Keep aside.
• 2.Mix coconut , butter and sugar in a seperate bowl, the mixture should be sticky. Roll the coco dough to form small chapathis.
• 3.Now spread the coconut mixture over the chapathis and gently roll them to form cylinders and keep aside.
• 4.Refrigerate the rolls for about 30mins; Remove and cut them width wise . Serve it immediately as the rolls butter part tend to melt down.
• Acchappam
• kitchenswathi
• Rice flour: 1 cup
• All purpose flour: 1 tablespoon
• Coconut milk: 1 ¼ cup
• Water: ¼ cup
• Salt: ¼ teaspoon
• Egg: Half of one egg
• Baking powder: ¼ tsp
• Sugar: ¼ cup
• Black Sesame seeds: 1 tablespoon
• Oil for frying
• Beat egg slightly in a small bowl
• MW Honey Lemon Pistachio Cookies
• Appyayan
• Honey : 1/3 cup
• Fine Sugar : 1/2 cup
• Butter/margarine : 1/4 cup (room temperature)
• Water : 2 tblsp.
• APF/all purpose flour : 2and 1/2 cup
• Egg : 1 (beaten)Baking powder : 1 tsp.
• Pistachio/almonds : 1/2 cup (chopped)
• Lemon peel : 1/4 cup
• Lemon extract: 1 tsp
• In a large bowl, blend flour, baking powder, pistachios and lemon peel.
• Take a microwave safe container/plate, grease it a little or place them on a waxed paper on MW glass tray.
• Microwave on medium high for 4 minutes. (My MW power is 1250 watt-time depends on the power level of your MW)
• The cookies should be just firm when done. It will be crunchy when cooled down.
• Coconut Oatmeal Cookies
• Savithri's Spot
• 1 cup flour
• 1/2 cup sweetened coconut
• 1/2 oats (quick cook)
• 1/8 tsp salt
• 1/2 tsp baking soda
• 3/4 cup butter
• 1/4 brown sugar
• 2 tbsp honey
• Set oven to 350 degrees.
• Combine the flour, coconut, oats and salt and baking soda together in a bowl.
• I found the mixture a little dry when I made it so I added some water to it to help it combine better. Two to three tablespoons did the trick.
• Roll out round balls (walnut size) and flatten on baking sheet and put in the oven for 11-13 minutes or until brown.
• Eggless Almond-vanilla cookies
• simply.food
• 8 oz refined flour (maida)
• 4 oz softened butter
• 2 oz ground almonds
• 1 level teaspoon bicarbonate of soda
• ½ teaspoon baking soda
• 1 teaspoon vanilla essence
• 3 tablespoons milk slightly warmed
• 3 oz golden brown sugar
• 1 tablespoon flour (for rolling and dusting.)
• 1. Cream together the softened butter and sugar till light and fluffy.
• 2. Add the vanilla essence and warmed milk. Mix thoroughly.
• 3. To the flour add the bicarbonate of soda and baking powder and sieve together.
• 4. Add the ground almonds to the sieved flour and mix together.
• 5. Gently fold in the flour and almond mixture to the creamed butter and sugar mixture.
• 6. Mix together to make a soft dough.
• 7. Wrap the dough in cling film and put in the fridge for 30 mins.
• 8. Heat the oven to 180 degrees centigrade.
• 9. After 30 minutes remove dough from fridge and divide into 4 parts.
• 10. Roll out each part onto a floured surface and cut out desired shaped cookies.
• 11. Transfer the cookies to a greased baking tray and cook in the oven for 7-8 minutes till lightly brown.
• 12. Remove from oven and cool on a cooling rack.
• 13. Repeat for remainder of dough.
• Store cookies in an air tight jar or container.
• Shortbread Cookies
• My Culinary world
• 2butter sticks(1cup) at room temperature
• 1 cup all-purpose flour
• 1/2 cup icing sugar
• 1/2 cup cornstarch
• 1/2tsp.vanilla extract
• Chips Ahoy Style Cookies
• sankeerthanam
• 4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup light brown sugar
• 1cup granulated sugar
• 1 1/2 cup veg shortening
• 1 1/2 tsp vanilla extract
• 1 large egg white
• 2 tbs warm water
• 12 ounces semi sweet chocolate chips
• Preheat oven to 325 degree F. Mix the flour and baking soda in
• bowl and keep aside. With an electric mixer beat the two sugars and
• shortening until creamy. To this add vanilla, salt and egg white. Add
• the flour half cup at a time, adding a tbs of water, as necessary to mix
• the flour. Mix in chocolate chips, roll into 2 inch balls and press down
• with the palm of the hand to make flat. Bake 12 to 15 minutes or until
• golden brown.
• Vegan Chocolate Banana Cake
• Madhuram's Eggless Cooking
• Dry Ingredients:
• Whole Wheat Pastry Flour 2 cups
• Granulated Sugar (See Notes) 1 and 1/3 cup
• Cocoa Powder 2/3 cup
• Baking Soda, 1 and 1/2 teaspoon
• Wet Ingredients:
• Canola Oil 1/4 cup
• Hot Water 1 and 1/2 cups
• Vanilla Extract 1 teaspoon
• Bananas, mashed or pureed 1 cup
• 1. Preheat the oven at 350F/180C. Spray a bundt pan with non stick cooking spray.
• 2. In a large bowl mix together the dry ingredients and keep it aside.
• 3. I pureed 2 small size bananas with little water to measure 1 cup of puree.
• 4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
• 5. Now add the pureed bananas and blend thoroughly.
• My Notes:
• 4. The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.
• Spiced Eggless Sponge Cake with Carrots
• Lifealicious
• 1 cup Fine Wheat Flour (maida)
• 100 grams salted butter, melted
• 1 tin condensed milk (I held just a bit back)
• 1/2 cup grated carrot
• 3/4 tspn baking powder
• 3/4 tspn cinnamon powder
• 3-4 cloves crushed
• 1/2 cup milk
• chopped almonds to spread on batter
• Pre-heat oven at 180c for about 10 minutes
• Grate carrot and keep aside
• Melt butter and mix well with 1 tin condensed milk
• Add 3/4 teaspoon baking powder and mix again
• Add 1 cup flour – little at a time to avoid lumps and milk simultaneously
• Mix batter well and add the cinnamon powder and crushed cloves
• Mix grated carrots and pour into a greased baking tin, spread chopped almonds on top
• Bake for about 30 minutes at 180C depending on your oven.
• Viennese Sachertorte
• Devi' Blog
• 350 gms of dark chocolate(I used Hershey's special dark chocolate)
• 150 gms butter
• 150 gms icing sugar
• few drops of vanilla essence
• 6 eggs, separated
• 125 gms all-purpose flour
• 1/4 teaspoon baking powder
• 1. Break the chocolate (150 gms) and melt it in a bowl placed over simmering water.
• 2. Beat the chocolate, butter, icing sugar, vanilla essence, and egg yolks until it combines well.
• 3. Sift the flour and baking powder and add it to the batter and mix well
• 4. Beat the egg whites and fold into the batter
• 5. Preheat the oven to 300 F, place the batter in the baking pan and bake for about 50-60 minutes, then take it out and allow to cool.
• 6. Melt the remaining chocolate placed in a bowl over simmering water and spread over cake and leave it to set for some time. The cake is ready.
• Almond Pistachio Cookies with Saffron Icing
• Veggi Fare
• 140 gram - whole wheat flour (atta)
• 5 tbsp - sunflower oil
• 7 tbsp - low fat milk
• 6 tbsp - muscovado sugar / castor sugar
• 1/4 tsp - vanilla essence
• 1/4 cup - almonds, blanched and sliced thinly
• 1/4 cup - pistachio, coarsely powdered
• 1/4 tsp - bicarbonate of soda
• a pinch of salt
• Icing - 2 1/2 tbsp castor sugar, a few drops of warm milk and a few strands of saffron. (mix everything together)
• 1.Preheat the oven to 190 degree C and line a baking tray.
• 2.Mix together the oil, milk, sugar and vanilla essence in a bowl.
• 3.In another bowl, mix together the flour, almond slices pistachio, salt and bicaarbonate of soda.
• 4.Make a well in the centre of the flour mixture and add the liquid mixture and mix lightly with a wooden spoon. Do not overmix.
• 5.Scoop 1 tsp of the mixture and roll into balls. Place them on the lined baking tray, spaced well apart and flatten slightly.
• 6.Place the tray in the centre of the oven and bake for about 8-10 minutes or until a skewer inserted in the centre of a cookie, comes out clean.
• 7.Let the cookies cool in the tray for 5 minutes and then transfer them on a wire rack to cool completely.
• 8.Drizzle the icing on the cookies. Leave to set.
• Mexican Wedding Cookies
• Desi Soccer Mom
• 1 cup butter, room temperature
• 1/2 cup fine sugar
• 1 tsp vanilla extract
• 1 + 3/4 cups APF
• 1 cup almonds, (1/2cup ground fine and the other half coarse)
• 1/2 cup chocolate chips, chopped coarse
• 1/2 cup sweetened flake coconut (optional)
• pinch of salt
• 1/2 tsp nutmeg
• 1/4 tsp dry ginger powder (optional)
• 1/2 tsp instant coffee powder (optional)
• 1/2 cup confectioner's sugar, for dusting