Eggless Brownie

Brownie is one of the desserts that most people are fond of. There are hundreds of brownie recipes on the net with different kinds of ingredients.

As my husband is vegetarian, I have always been looking for recipes that didn’t contain any eggs. Sometimes, I just tried to omit eggs in the recipe. However, I wasn’t much satisfied with the results.

Once I was just browsing the net, when I found out that 2 eggs could be replaced with one banana! Well, what can go better with chocolate flavored dessert than sweet rape bananas? As I had several almost over rape bananas at home, I decided to give my eggless brownie another try. As a result I got the best brownie I had ever baked.

Here are the ingredients:

•  200 gr butter
• 150 gr sugar
• 1.5 glass of milk (you can use almond, corn, soy milk, if you want the dessert to be vegan)
• 1 cup of cocoa powder
• 100 gr of any kind of chocolate (I prefer dark chocolate)
• 1 cup of any-purpose flour
• a pinch of vanilla powder or 1 tsp vanilla extract
• 1 tsp of soda mixed with 1 tsp of vinegar
• 1 big or 2 small rape bananas

Steps:

1. Beat the butter with sugar and slowly add the milk. Mix until well-combined.
2. Add the mixture of vinegar and baking soda and add the vanilla.
3. Cut the bananas into smaller pieces and blend together with the mixture.
4. Add the cocoa powder little by little.
5. Melt the chocolate on a water bath and add to the mixture.
6. Add the flour little by little and blend until well-combined.
7. You can add nuts or berries as desired. Once I have tried with defrosted cherries, and it was amazing.

As a result you will have a liquid mixture that can be poured into the baking pan. Be sure to have the pan oiled and covered with a sheet of baking paper. It will be easier to remove the dessert when there is a baking paper underneath.

Bake the brownie for almost 45-50 minutes at 180°C. For a quick finish you can dust the cake with sugar powder and get a classy look. Or you can melt some more chocolate and glaze the dessert with it. Anything you think can go with its taste.

When cut, it should be well-baked on top and bottom and stay clammy in the middle. Serve the cut pieces when still warm with a scoop of vanilla ice cream. Nyam-nyam! Bon apetit!

 

 

Apple Tart

Fall is the best season for making apple desserts. You can find tons of apples in the market. So let’s take the advantage and make a juicy apple tart and invite our friends for a cup of tea.

This tart is very easy to bake. Here are the few ingredients you will need:

For a 25-30 cm circle pan you will need:

• 3-4 big apples
• 100 gr butter
• 60 gr sugar
• 50 gr sour-cream
• 1 tsp of baking soda opened with a tbsp of vinegar
• 1 tsp of vanilla extract or a pinch of vanilla powder
• 200 gr of flour
• 1 tbsp cinnamon or 1 tsp of cardamon

Steps:

1. Beat the butter with sugar and add the sour cream. Mix until well-combined.
2. Add the mixture of vinegar and baking soda and add the vanilla.
3. Add the flour little by little and mix the mass with hands until you have a dough very alike to sugar cookies’ dough.
4. Put it aside for 10 mins until you prepare the peers.
5. Peel the apples and remove the bones. Cut the apples in two and then each part into as many parts as you wish. It depends on what kind of texture you want to have, with thick or thin slices? I always dust the apples with cinnamon or cardamon for a perfect flavor.
6. Take the pan you are going to cook the tart in. Spread the dough evenly onto the surface of it. You can also slightly raise the edges, if you want t have a classy looking tart.
7. Beautifully order the slices on the dough.
8. Add some amount of sugar on top, so that the apples are caramelized while baking.
9. Have the oven preheated up to 180°C and cook the tart for about 25-30 minutes.
10. Dust the tart with sugar powder while serving.

I very often replace the apples with pears. You can make it with any kind of fruits you want. Peaches, plumes can also be great substitutions.

This tart can be a great solution when you are short of time and the guests are about to knock 🙂

Eggless Custard and Cherry Pie

This eggless custard and cherry pie is one of my specials and the one preferred by my husband. Both the dough and the filling are rather easy to make. You can even minimize the time spent on this by having the custard prepared beforehand. The recipe is considered for 25-30 cm circle pan.

For the dough you will need:

• 120 gr butter
• 100 gr sugar
• 100 gr sour-cream
• 1 tsp baking soda mixed with a tbsp of vinegar
• 1 tsp vanilla extract or a pinch of vanilla powder
• 250-300 gr flour

For the filling:

• 500 ml milk
• 2 full tbsp all-purpose flour
• 150-200 gr sugar (based on how sweet you want the custard to be)
• 30 gr of butter
• 400 grams fresh or defrosted cherries without the bones

Steps: 

1. First let us make the custard and put it aside to cool down. For that, take a pot, fill in the milk and sugar and put on the fire. Don’t make the fire too high. Then gradually add the flour and continually whisk not to have any flour pieces left. You will need to continue whisking, until the mass is thickened, and there are some bubbles while boiling. Take the custard off the fire, wait for 10 minutes and add the butter and a pinch of vanilla. And here, the eggless custard is ready.
2. Then, in a separate bowl beat the butter with sugar and add the sour cream. Mix until well-combined.
3. Add the vinegar and baking soda and add the vanilla.
4. Add the flour little by little and mix the mass with hands until you have a dough very alike to sugar cookies’ dough.
5. Separate the dough into two parts.
6. Take one part of the dough and spread it evenly on the surface of the pan you are going to cook the pie in. Raise the edges so that they lie out of the pan. This will be more easily done with the help of a roll.
7. Fill in the cooled down custard and add the cherries to it.
8. Take the second part of the dough, roll it and cover the pie. With the help of your roll pass onto the edges of the pan, so that the two layers are well stuck to each other. We don’t want the custard to pour out while baking.
9. You can use the dough that is left out for making some design on your pie. Use your imagination 🙂 Also don’t forget to tap the pie with a fork in several places for the hot air to be able to get out.

This is a great dessert for any occasion. I am sure your guests will be much pleased with it! Enjoy!

 

 

 

Eggless Tiramisu

You can find hundreds of Tiramisu recipes on the net. However, most of them contain too many eggs. I have decided to share my vegetarian Tiramisu recipe with you. The taste doesn’t much differ from the original Tiramisu.

All of us know that one of the basic Tiramisu ingredients are the Lady Finger cookies. As the latters contain eggs, I have elaborated my own biscuit recipe.

For biscuits you will need:

•  1 can of sweet condensed milk (230 gr)
• 50 gr of melted butter
• 2 tbsp of potato starch opened with 4 tbsp cold water
• 0.5 tsp of baking soda
• 1.5 cup of all-purpose flour

For the topping:

• 200 gr Mascarpone cheese
• 200 gr sweet heavy cream

Coffee:

• 300 ml cold espresso
• 50 ml rum

Steps: 

1. Mix all the liquid ingredients together with the help of a hand whisk.
2. Lastly add the flour and continue mixing. You will get a soft sticky dough.
3. Cover a rectangular pan with parchment paper and put the dough onto it. With the help of a spoon spread the dough evenly.
4. Preheat the oven to 180°C.
5. Bake the dough for about 15-20 mins.
6. Take out the parchment paper and with the help of a sharp knife cut the layer into even pieces. The shape and size depends on the form you are going to gather the dessert. If you want to have individual servings in cups, you can cut small circles. In short, it is up to you to decide on the design. As you can see from the image, I have a rectangular form, that is why I have cut the shortcake into long sticks, just like ladyfingers are.

While the dough cools down let’s pass on to the topping:

1. Beat the heavy cream with a mixer until fluffy and firm. If the cream is not sweetened, add a cup of sugar powder to the cream while beating. Then add the Mascarpone cheese and continue beating. Et voila, your topping is ready.

Now let’s pass to the most enjoyable part. Let’s gather all the pieces together.

1. Dip the pieces of the already cut cake into the espresso-rum mixture and put them into the serving dish.
2. Once the base is ready, cover the layer with topping.
3. Continue the process until you have two or three nice layers of biscuit and topping.
4. Dust the dessert with cocoa powder at the end.
5. You can also add fresh berries and mint leaves on top.

This is all! Enjoy your Italian dessert and don’t forget to let me know what you think of this recipe.

 

Christmas is all About Cookies

The Christmas time for me is the time of cozy and warm holidays spent with my family. It is the time to take advantage of the holidays and spend some quality baking time in the kitchen.

Christmas cookies have become one of my specials on the Christmas table, and all my guests are looking forward to trying new types of cookies with every coming year.

Well, the dough of the cookies can vary based on your taste. I usually use ordinary sugar cookies’ dough, as I like the crisp of them. You may add cocoa, ginger or cinnamon to make it more spicy and suitable to the season.

The Dough:

• 230 grams of butter, room temperature
• 200 grams of sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract or a pinch of vanilla powder
• 450 grams of all-purpose flour

Steps:

1. Whisk together the flour, baking soda and a pinch of salt.
2. With the help of mixer beat the butter and sugar until you get a fluffy mass. One by one add the eggs and vanilla, and beat until all is well-combined.
3. Add the flour mixture little by little and continue to beat. Now you should have a smooth dough.
4. Divide the dough in as many parts as you wish and wrap each in plastic bags.
5. Refrigerate until the dough is firm for rolling. I usually leave it in the fridge overnight. 
6. Preheat the oven to 180 °C.
7. On a floured surface, roll out the dough to a thickness of about 1 cm. Use cookie cutters to get nicely shaped cookies.
8. Before putting the cookies in the oven, you may once more refrigerate them. This will help to better keep the form while baking.
9. Bake cookies for about 10 minutes. The edges should slightly become red. Don’t overcook them, otherwise they will become too tough.

The most interesting part in making Christmas cookies is decorating them when they are already cooled down. I usually use sugar-paste for covering them. There is a wide variety of paste colors in confectionery shops. You can share this wonderful experience with your kids. Most of them enjoy the process immensely.

You may as well use Royal Icing for decorating the cookies. Or else, sprinkle them with sugar before putting them into the oven.

Well, enjoy your holiday season and make your table look nicer and happier with your homemade cookies.

Eggless Pumpkin Cake

One of the greatest things about this recipe is that while baking it, your house is filled with wonderful cinnamon and ginger flavor. This cake can make your evening a real treat especially when its cold and gloomy outside.

There are a number of pumpkin cake recipes on the net. What I like in this one is that it is super easy to prepare and can be enjoyed by vegetarians as well. The eggs are replaced with  potato starch here.

Here are the list of the ingredients you will need:

The Dough

• 0.5kg of grind pumpkin
• 1 cup of sugar
• 1/3 cup of sunflower oil
• 2cups of all-purpose flour
• 2tbsp of potato starch
• 4tbsp of water
• 1tsp of baking soda
• 3tbsp of classic yogurt
• 1tsp of vanilla extract or a bit o vanilla powder
• 1tsp of cinnamon powder
• 1tsp of ginger powder
• 1/4tsp of nutmeg
• 1/4 tsp of cardamom
• 1/2 cup of any nuts
• 1/2 cup of raisins

Frosting

You can either dust the cake with sugar powder or, what I more prefer, cover it with glaze. Use either vanilla or chocolate glaze. For vanilla glaze you can just mix sugar powder with water or milk.

The steps:

1. Open the starch with cold water and add the sugar and mix together.
2. Add soda and yogurt and continue mixing.
3. Add oil and flour and mix altogether.
4. Add the grind pumpkin and all the spices.
5. Lastly add the nuts and raisins.
6. Bake the cake at 180°C for about 50 minutes.
7. Wait until the cake is cooled a bit before glazing.

Well, Bon Apetit! Hope you will enjoy it. Please let me know what you think by leaving comments!

P.S. you can use 0.5 kg of carrots instead of pumpkin in this very recipe. The results are as good as with pumpkin.