Fresh Pineapple Flowers

pineapple-flower

Fresh Pineapple Flowers

Ingredients:
1 Pineapple

Method:
Cut off the top and rind of pineapple. Remove all big eyes.
Slice very thinly and spread on a paper towel. Pat the top with another layer of paper towel.
Heat oven to 100 -120 degree Celsius. Line a tray with parchment or wax paper.
Spread the pineapple slices on the try and bake for 30 mins.
Flip the slices and bake again for another 30 mins. Timings may vary depending on the thickness of slice. Keep repeating a few more times.
Once it’s almost dried and sides have become slightly brown, take them out and place individually in muffin tin so they retain the shape of a flower. Leave overnight in muffin tins.
Use to decorate cakes, cupcakes etc.

pineapple-flower-1

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Eggless Carrot Cake with Condensed Milk

eggless-carrot-cake-with-condensed-milk

Eggless Carrot Cake with Condensed Milk
Recipe source :Paaka-Shaale

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
1 cup grated carrots
½ cup ground almonds (powder 3 handful in a blender with 1 tbsp flour)

Mix the below liquid ingredients in a large bowl.
1 tin /14 oz condensed milk
6 tbsp butter or oil
½ cup thick butter milk
1 tsp vinegar

Method:
Mix flour, baking powder, baking soda, cinnamon powder, nutmeg powder.
Mix in almond powder and grated carrots.
Fold in the dry ingredients to condensed milk mixture until well combined.
Pour batter into a greased baking pan.
Bake in a preheated oven at 160 degree Celsius for about 40-45 mins.
If the top browns too fast, place a piece of aluminum foil on top without touching the top of the cake.
Cool the cake completely and serve as is or dust with icing sugar or cream cheese or whipped cream…whichever you prefer.

Lemon Doughnuts/Cupcakes

Lemon Doughnuts

Lemon Doughnuts/Cupcakes
Recipe Source: thehungrymum

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
¾ cup sugar
¾ cup milk
2 eggs lightly beaten
4 tbsp vegetable/canola oil
Finely grated zest of one large lemon
1 tsp lemon or vanilla essence

Glaze:
½ cup icing sugar
Approx. 2 tsp lemon juice or water

Method:
Preheat oven to 160 degree Celsius and grease cupcake or doughnut molds.
Whisk flour, sugar, baking powder and zest in a large bowl.
Whisk milk, egg, oil and essence.
Add wet to dry ingredients and mix gently.
Spoon the batter into the molds about ¾ full.
Bake for 10-12 mins or until a toothpick comes out clean.
Cool completely.

Glaze:
Add lemon juice or water little by little to the icing sugar and make a thick paste. Transfer to a ziplock bag and pipe onto the cooled cupcakes. It will set in half hr.

Peach Muffin

Peach Muffin

Peach Muffin
Recipe source: King Arthur Flour

Ingredients:
2 cups all-purpose flour
2 ¼ tsp baking powder
1 cup dark brown sugar
¼ tsp ground nutmeg
½ tsp cinnamon powder
1 large egg
6 tbsp oil
½ cup + 2tbsp milk
2 ripe peaches diced (don’t peel)

Method:
Preheat oven to 180 degree Celsius. Grease muffin tin or loaf pan and keep aside.
Whisk flour, sugar, nutmeg, cinnamon and baking powder in a large bowl.
Whisk egg, milk and oil and add to dry ingredients.
Mix gently. Fold in peaches.
Scoop batter into muffin tins. Fill it almost to the top.
Bake for 20-25 mins until nicely risen and golden brown.
Yummy eaten warm.

Orange Olive Oil Cake with Yogurt

Orange Olive Oil Cake

Extremely moist and delicious cake!

Orange Olive Oil Cake with Yogurt

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 ½ cup sugar
2 eggs
¾ cup olives oil
¼ cup of orange juice or lemon juice
Zest of one orange or lemon (per the juice you are using)
1 cup thick yogurt or Greek yogurt (tie 2 cups yogurt in muslin cloth and leave for 2 hrs)

Glaze:
½ cup icing sugar
1-2 tbsp orange juice

Method:
Preheat oven to 160 degree Celsius.
Whisk flour, baking powder and keep aside.
In a large bowl whisk sugar, yogurt, eggs, orange juice, orange zest and olive oil until nicely mixed.
Add flour in 2 additions and gently mix to combine. Don’t over mix.
Pour into greased and wax paper lined cake pans and bake for 35-40 mins.
Let cake cool in pan for 15 mins before you invert in a wire rack to cool completely.
Mix icing sugar and orange juice little at a time to get pouring consistency.
Pour over the cooled cake. Leave aside to set.
Slice and serve.

Sunflower Seeds & Chocolate Chip Muffin

sunflower seeds muffin

Sunflower Seeds & Chocolate Chip Muffin

Ingredients:
2 cups all-purpose flour
½ – ¾ cup white or brown sugar
1 tbsp baking powder
¼ tsp salt
1 large egg
¾ cup milk
½ cup oil
1 tsp vanilla essence
½ cup sunflower seeds
¼ – ½ cup mini chocolate chips

Method:
Preheat oven to 160 degree Celsius and keep muffin pan ready lined with paper cups.
Whisk flour, sugar, baking powder and salt in large bowl.
Whisk egg in another bowl. Add oil, vanilla, and milk and whisk to mix.
Pour the mixture into flour bowl and mix just to combine.
Add sunflower seeds and chocolate chips and mix gently. Don’t overmix.
Fill ¾ muffin cups with batter. Sprinkle few sunflower seeds on top.
Bake for approx. 20 mins till tops are domed and toothpick inserted in the center comes out clean.
Cool and serve. Freezes well too.

Cream Caramel Cake

Cream Caramel Cake

Kids will love this cake!

Cream Caramel Cake
Recipe source : Chefindisguise

Cake Ingredients:
1 ¼ cups all-purpose flour
2 tsp baking powder
½ – ¾ cup sugar
2 eggs
¾ cup milk
¾ cup oil
2 tsp vanilla essence

Cream Caramel ingredients:
2 cups milk powder
2 cups water
2 eggs
¾ cup sugar
1 tsp vinegar
1 tsp vanilla

Caramel layer:
10 tbsp sugar

Method:
Preheat oven at 180 degree Celsius.
Keep cake pan ready. Don’t grease now.
Add 10 tbsp sugar in a pan and heat on medium flame till it changes color and caramelizes. Take care not to burn.
Pour the caramel into the cake pan. Oil the pan above caramel.
Cream caramel :
Add all ingredients into a food processor bowl and mix well to combine. Pour over caramel.
Cake:
Beat eggs, oil, sugar and vanilla until pale. Add milk and mix.
Add flour and baking powder and mix well.
Pour over custard layer.

Cream Caramel Cake 1

Both layers will get mixed now but will separate upon baking.
Take a large pan and fill half with hot water. Place in the oven on the middle rack.
Place the cake batter pan in this and bake for approx. ½ hr.
After half hour of baking, open the oven and insert a sharp knife in multiple places in the cake. Bake again for further ½ hr or till a skewer inserted in the cake comes out clean.
Cool completely and refrigerate for minimum half hour or preferably overnight.
Keep the serving tray on the pan and invert the cake pan. Tap gently.
Slice and serve.

Honey Cake

Honey Cake

Honey Cake
Recipe source: busyinbrooklyn

Ingredients:
2 cups all-purpose flour
2 tbsp cocoa powder
½ tsp baking soda
2 tsp baking powder
1 tsp cinnamon powder
½ tsp salt
¾ cup sugar (white or brown)
2 eggs
½ cup canola oil
1 cup honey
1 cup boiling water

Method:
Whisk flour, cocoa, salt, baking powder and baking soda in a large bowl.
In another bowl, beat eggs and sugar until creamy.
Add oil and honey and beat well.
Add egg mixture to flour and mix well.
Add boiling water and mix well. Batter will be thin.
Pour into a greased baking pan and bake in a preheated oven at 160 degree Celsius for 45-50 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool completely before you slice. It’s an extremely soft and moist cake.

Honey Cake 1

Eggless Apple Banana Muffin

Eggless Apple Banana Muffin

Eggless Apple Banana Muffin
Recipe source: ticklingpalates

Ingredients:
2 cups all –purpose flour
1 tsp baking powder
1 tsp baking soda
¾ -1 cup sugar
½ cup yogurt
½ cup oil (or ¼ cup oil +1 egg)
2 ripe bananas
1 cup chopped apples (1 large apple)
1 tsp vanilla essence
½ tsp nutmeg powder
½ tsp cinnamon powder
2 pinch salt

Method:
Whisk flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt in a large bowl.
Peel and chop apples and keep aside.
Add bananas, oil, yogurt, sugar and vanilla essence in a blender and blend to smooth mixture.
Make a well in the center of flour and add banana mixture.
Mix with the whisk just to combine. Add apples and mix again. Do not overmix.
Fill ¾ of muffin liners and bake in a preheated oven at 160 degree Celsius for 20-25 mins or until the top becomes golden brown.
Serve warm or cold.

Eggless Date Cake

Eggless Date Cake

Eggless Date Cake 
Recipe source: ticklingpalates

Ingredients:
2 cups all-purpose flour
2 tsp baking soda
¼ tsp Salt
1 cup chopped dates
2 cups water
½ cup oil
½ -1 cup sugar
1 tsp cinnamon powder

Method:
Sieve flour and baking soda. Add salt and keep aside.
In a pan, add dates, water, sugar, oil and cinnamon powder.
Bring to a boil and then let it simmer for 10 -15 mins.
Take off fire and cool. (Keep in another pan filled with water if you are in hurry)
Add flour in three additions and whisk well to combine.
Pour into a greased loaf pan and bake in a preheated oven at 160 degree Celsius for 40-45 mins.
Cool in pan for few minutes and invert onto a wire rack to cool completely.
Slice and serve.
Absolutely moist and wonderful cake!

Notes:
Can add ½ cup nuts
Cool the mixture completely before adding flour.