Eggless Chocolate Chip Cookies

Eggless Chocolate Chip Cookies | Vegan Chocolate Chip Cookies

Ingredients:

  • All-purpose flour ~ 1 cup
  • Butter, dairy or vegan, at room temperature ~ ½ cup (1 stick)
  • Baking soda ~ ½ tsp.
  • Sugar ~ ½ cup (can sub. with ¼ cup brown sugar + ¼ cup white sugar)
  • Vanilla extract ~ 1 tsp.
  • Salt ~ a pinch
  • Chocolate chips ~ ¼ to ½ cup, depending on preference
  • Milk, dairy or vegan ~ a couple of Tbsp. depending on the dough consistency

Steps:

  • Preheat oven to 350 deg. F
  • In a bowl, cream together butter and sugar until fluffy. Add the vanilla extract and beat .
  • In another bowl, mix the flour, baking soda and salt. Add this to the butter mixture and mix just until well combined. Do not overmix.
  • Gently fold in the chocolate chips.
  • If the mixture is extremely dry or it doesn’t come together, add in milk 1 Tbsp. at a time until the dough comes together. The dough should not be too sticky, so be careful while adding the milk.
  • Scoop out a Tbsp. of the dough at a time, roll into a ball, and place it on a baking sheet. Leave a couple of inches between each one of them.
  • Bake for about 15 mins. or so, until the edges are golden brown.

Blueberry Scones

Blueberry Scones | Easy Blueberry Scones | Eggles Blueberry Scones

Ingredients:

  • All-purpose flour ~ 2 cups
  • Baking powder ~ 1 Tbsp.
  • Salt ~ ½ tsp.
  • Sugar ~ 4 Tbsp.
  • Butter, cold ~ 5 Tbsp.
  • Blueberries, fresh or frozen ~ 1 cup
  • Milk ~ 1 cup
  • Lemon zest ~ 1 Tbsp.
  • Lemon juice ~ 2 Tbsp.
  • Vanilla extract ~ 1 tsp.

Steps:

  • Preheat oven to 400 deg. F
  • Mix in the dry ingredients – flour, baking powder, salt, sugar, lemon zest.
  • Grate the cold butter into the dry mixture, and mix it well so that the butter rubs into the flour well.
  • Fold the blueberries into the mixture, taking care not to smash them.
  • Now, pour in the milk, lemon juice, and vanilla extract, and mix it just until the dough comes together.
  • Pat the dough on a floured surface into a circle about 1 inch thick, and cut it into 8 pieces.
  • Place on a baking sheet, brush the top with either some melted butter, or some milk, and bake for about 15 – 20 minutes until done.

Recipe Adapted from Food Network

Braided & Stuffed Bread – Filling Recipe

Braided & Stuffed Bread - Filling Recipe

Ingredients:

For the filling:

  • Potatoes, peeled and chopped into small cubes ~ 2
  • Carrots, peeled and chopped into small cubes ~ 2
  • Peas ~ a handful
  • Onion, chopped fine ~ 1
  • Ginger-Garlic paste ~ 2 Tbsp.
  • Sambhar powder, Salt ~ to taste
  • Corriander powder ~ 1 Tbsp.
  • Amchur powder ~ 1 tsp.
  • Turmeric ~ a pinch
  • Lemon juice ~ 1 tsp.
  • Jeera ~ 1 tsp.
  • Oil ~ 2 Tbsp.
  • Cilantro ~ for garnish

Steps:

  • Microwave the veggies with little water until done.
  • In a pan, add oil, and once hot add the jeera, immediately followed by the onion and turmeric.
  • Saute until the onions are translucent.
  • Add the ginger-garlic paste and saute for a couple more minutes.
  • Now add in the veggies and spice powders and mix well. Cook covered on low heat for about 10 minutes.
  • Turn off the stove and add the lemon juice and cilantro.

Braided & Stuffed Bread – Bread recipe

Braided & Stuffed Bread

Ingredients:

For the Bread:

  • Whole Wheat Flour ~ 1 cup
  • All-Purpose Flour ~ 1¼ cup
  • Potato, boiled & mashed ~ ¼ cup
  • Active dry yeast ~ 1 packet(2¼ tsps.)
  • Water, warm ~ 1 cup (start off with ¾ cup, and if needed add more)
  • Sugar ~ 1 tsp.
  • Salt ~ 11/2 tsp.
  • Olive oil ~ 2 Tbsp.
  • Butter, melted & cooled ~ 2 Tbsp.

For Garlic Butter spread:

  • Butter, melted & cooled ~ 2 Tbsp.
  • Garlic, minced ~ 2 Tbsp.
  • Salt ~ a pinch

Steps:

  • In a large bowl, dissolve the sugar in warm water. Once the sugar has been evenly distributed throughout the water, stir in the yeast with a whisk. Let it now sit for about 5 to 10 minutes undisturbed. Once the yeast begins to form a creamy foam on the surface of the water, continue with the rest of the steps.
  • Now mix in the flours, salt, sugar, potato and melted butter to the yeast mixture and knead till it comes together. Turn this onto a well floured surface and knead for about 10 minutes.
  • Place this in a oiled bowl and turn to coat. Cover it with a damp kitchen towel and let it rise in a warm place until double in volume (about an hour).
  • Punch dough down, cover and let it rise until double in volume again (about 30 minutes).
  • Divide the dough into 2 parts, roll each one into a oblong shape (18″ long x 6″ wide).
  • Brush the inside of each roll with the garlic butter spread.
  • Preheat the oven to 350 deg. F
  • Place the stuffing (refer here for that recipe) in the center, leaving about an inch and a half on either side.
  • Cut the edges into strips (1″ wide) originating from the middle.
  • Starting from one end, bring each strip to the center and let one overlap on the other.
  • Brush the braided dough with olive oil and place in the preheated oven, and bake until golden brown and a toothpick inserted in the center comes out clean(approximately about 45 minutes). Make sure the base is well baked as well.

Notes:

  • I found the water to be too much for the dough, so I cut it down from the original recipe. But, based on the flours used, you might need less or more, so start with the minimum and adjust accordingly.

Recipe Adapted From DishesFromMyKitchen

Garlic Breadsticks

Recipe Adapted From Food

Garlic Breadsticks

Ingredients:

  • All-purpose flour ~ 3 cups
  • Active dry yeast ~ 11/2 tsp.
  • Sugar ~ 1 tsp.
  • Water, warm ~ 11/4 cups
  • Salt ~ 11/2 tsp.
  • Olive oil ~ 1 Tbsp.

Topping:

  • Garlic, minced ~ 3 Tbsp.
  • Olive oil ~ 3 Tbsp.
  • Rosemary, chopped ~ 1 Tbsp.

Steps:

  • In a large bowl, dissolve the sugar in warm water. Once the sugar has been evenly distributed throughout the water, stir in the yeast with a whisk. Let it now sit for about 5 to 10 minutes undisturbed. Once the yeast begins to form a creamy foam on the surface of the water, continue with the rest of the steps.
  • Now add the flour, salt and oil to the yeast mixture, and mix until it comes together. It’s OK if it’s too sticky at this stage.
  • Turn this dough onto a floured surface, and knead the dough for about 10 minutes, adding more flour as necessary, until it’s smooth and no longer sticky. Place it in a well oiled bowl, and cover it with a damp kitchen towel, for about an hour until it’s doubled in size.
  • Punch down the dough, place it on a floured surface, and let it rest for about 10 minutes.
  • Meanwhile, preheat the oven to 425 deg. F
  • Once the dough has rested for 10 minutes, roll it to 16″ x 8″ rectangle, and brush it liberally with the topping mixture.
  • Cut 16 strips of 1 inch each, and twist it by picking the ends and twisting in the opposite direction.
  • Place it in a greased baking sheet, and bake for about 15 minutes until golden brown.

Notes:

  • Sprinkle some sea salt on the strips before placing it in the oven, for an added taste.
  • As soon as it’s out of the oven (and still very hot), brush with some melted butter for an even better taste.

Eggless Apple Muffins

Recipe Adapted From EgglessCooking

Eggless Apple Muffins

Ingredients:

  • All purpose flour ~ 2 cups
  • Apple, grated with their skin ~ 1 cup
  • Brown Sugar ~ 1/2 cup
  • Butter ~ 2 Tbsp.
  • Olive oil ~ 2 Tbsp.
  • Water ~ 1/4 cup
  • Cinnamon, salt ~ a pinch
  • Coconut flakes ~ 1/4 cup
  • Walnuts, chopped ~ 1/2 cup
  • Baking soda ~ 1 tsp.
  • Orange juice ~ a couple of Tablespoons
  • Granulated sugar ~ for sprinkling on top

Steps:

  • In a saucepan, combine the grated apples, brown sugar, butter, oil, water, coconut flakes, cinnamon and salt, and let it come to a boil. Remove and cool completely. Mix in the orange juice at this stage.
  • Preheat the oven to 350 degrees.
  • In a bowl, mix together the flour, walnuts and baking soda.
  • Add the cooled mixture to the flour and fold until combined. Do NOT over-mix.
  • Fill them in a greased muffin pan and sprinkle some granulate sugar on top.
  • Bake them until a toothpick inserted comes out clean (about 20 minutes).

Notes:

  • This yields 12 regular sized  muffins.

Eggless Banana Bread

Recipe Adapted from Food

Eggless Banana Bread

Ingredients:

  • All-purpose flour ~ 3/4 cup
  • Whole wheat flour ~ 3/4 cup
  • Baking soda ~ 1 tsp.
  • Salt ~ 1 tsp.
  • Brown sugar ~ 1/2 cup
  • Bananas, ripe ~ 3 (If using frozen ones, let it defrost over counter top until mushy)
  • Oil ~ 1/2 cup
  • Butter, melted ~ 2 Tbsp.
  • Vanilla extract ~ 1 tsp.
  • Walnuts, chopped ~ 1/2 cup
  • Orange zest ~ 1 Tbsp. (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Whisk together the dry ingredients – flours, soda, salt and brown sugar – in a bowl.
  • In another bowl, mash the bananas well, and add the wet ingredients – oil, melted butter and vanilla extract and mix.
  • Now, add the wet ingredients to the dry one and mix until just combined. Do not over-mix, as this will lead to a dense end product.
  • Fold in the walnuts and the orange zest(if using).
  • In a greased loaf pan, pour in the batter and top it with some granulated sugar.
  • Bake for about 50 minutes or so, until a toothpick inserted comes out clean.

Garlic Buns

Recipe Source RaksKitchen

Garlic Buns

Ingredients:

For the bun:

  • Warm water (110 degrees F) ~ ½ cup
  • Sugar ~ 1 tablespoon
  • Active dry yeast ~2¼ teaspoons
  • All-purpose flour ~ 1½ cups
  • Salt ~ ¾ teaspoon
  • Oil ~ 1 tablespoon

For the garlic spread:

  • garlic, chopped finely ~ 3 flakes
  • butter ~ 2 tablespoons
  • cilantro, chopped finely ~ 1 tablespoon

Steps:

  • In a large bowl, dissolve the sugar in warm water. Once the sugar has been evenly distributed throughout the water, stir in the yeast with a whisk. Let it now sit for about 5 to 10 minutes undisturbed. Once the yeast begins to form a creamy foam on the surface of the water, continue with the rest of the steps.
  • Mix salt and oil into the yeast.
  • Mix in the flour and knead dough on a lightly floured surface until smooth.
  • Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  • Punch dough down. Knead for a few minutes, and divide into 6 portions. Arrange this(with enough gaps) in a baking sheet, and let it rise for about an 30 to 45 mins, until double in size.
  • Make a slit on top and fill in the garlic spread.
  • Preheat the oven to 350 degrees F (175 degrees C), and bake for about 25 mins. until golden brown.

Notes:

  • If there is no foam in the bowl, the yeast is dead. Please start over with a new packet of yeast.

Eggless Muffins

Recipe Source EgglessCooking

Eggless Muffins

Ingredients:

  • All-purpose flour ~ 1 cup
  • Oats ~ ⅔ cup
  • Cocoa powder ~ ⅓ cup
  • Sugar ~ ¾ cup
  • Baking powder ~ 1 tablespoon
  • Peanut butter ~ ½ cup
  • Milk ~ 1 cup

Steps:

  • Microwave the peanut butter and milk until the peanut butter has combined well. Set aside to cool slightly.
  • Mix together the flour, oats, cocoa, sugar and baking powder. Stir in the peanut butter/milk mixture to the dry ingredients, until mixed. Do NOT over mix, as this would lead to the muffins not raising well in the oven.
  • Spoon these into the muffin pan, filling it to the top. Add water to the empty cups to ensure even baking.
  • Place this in a pre-heated oven (preheat to 350°F) for about 20 to 25 mins. until done.

White Bread

Recipe Source AllRecipes

White Bread

Ingredients:

  • Warm water (110°F) ~1 cup
  • Sugar ~ 1 tablespoon
  • Active dry yeast ~ 2¼ teaspoons
  • Salt ~ ¾ teaspoon
  • Oil ~ 2 tablespoons
  • All-purpose flour ~ 3 cups

Steps:

  • In a large bowl, dissolve the sugar in warm water. Once the sugar has been evenly distributed throughout the water, stir in the yeast with a whisk. Let it now sit for about 5 to 10 minutes undisturbed. Once the yeast begins to form a creamy foam on the surface of the water, continue with the rest of the steps.
  • Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  • Punch dough down. Knead for a few minutes, shape into a loaf, and place into a well oiled loaf pan. Allow to rise for 30 minutes, or until it has risen 1 inch above the pan.
  • Bake at 350° for 30 minutes.

Notes:

  • If there is no foam in the bowl, the yeast is dead. Please start over with a new packet of yeast.
  • I reduced the sugar stated in the original recipe since I found it to be too sweet.

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chennaispiceblog@gmail.com

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