Butterless Fudgy Brownies Recipe
People who know me call me the Brownie Queen. Alright, I call myself that. These butterless fudgy brownies happened because, well, I had no butter. I had to put together an impromptu lunch and how the hell was I to whip up dessert with a couple of hours notice and no butter? Outrageous, I tell you. But since I like my friends I had to do something. I just swapped the butter with coconut oil. Added some milk and a little cocoa. It all worked out fine.
Whole Wheat Coconut Banana Bread Recipe
I’ve always maintained that ‘healthy’ desserts aren’t a thing and it’s actually an oxymoron. When you look at whole wheat banana bread, you might think you could eat two slices without the guilt. I don’t think so. However, if you’re looking for something without butter or refined sugar, this is your best bet. I’ve used coconut oil instead of butter. No, the bread doesn’t taste of it. If you’re still iffy, use olive oil instead. Instead of refined sugar, I used a mix of honey and muscovado sugar. Powdered jaggery should also work. I didn’t go honey all the way because with brown sugar I get some caramel like taste, which I love.
Buttery Butter Cake with Pistachios
Remember those moist and buttery cakes from the bakery growing up? This buttery butter cake with pistachios is even better. It’s essentially a pound cake but more buttery. There are plenty of butter cake recipes online and I found two decent ones. Since I couldn’t figure which one to go with, I used the best bits of both. One was from Rasa Malaysia and the other one was from Love Foodies. I also topped the loaf with pistachios and lemon zest. That just took the cake to another level of deliciousness.
Chocolate and Tahini Banana Bread
I love a good old slice of banana bread with a moist crumb and strong banana flavour. But by adding chocolate and tahini, it gives the ordinary banana bread a much needed makeover. Tahini gives the bread a more nutty flavour and chocolate, well, is just good to add in anything. After watching Adam Rose make a tahini banana bread on her Instagram and ever since wanted to make one myself.
Orange Brownies with Orange Caramel
Brownies have been done to death, I know. But it’s a great base to add more flavours and change it up every once in a while. So, what I did this time was give it an orange touch. No adding orange juice or such liquids to ruin the batter. Instead, by simply grating some zest off an orange and sprinkling it all over the batter just before it hits the oven will give it that orange flavour. It also fills your kitchen with the fragrance of orange.
Butterscotch Self Saucing Pudding
The first time I ever heard of self saucing pudding was on Nigella Lawson’s show. It was fascinating to see how there was a ready sauce underneath a cake like pudding in the baking dish straight out of the oven. The initial shock was when Nigella poured boiling water on the cake batter before putting it in the oven to bake. I couldn’t wrap my head around how it worked. After a few years, which was yesterday, I tried my hands on this self saucing pudding myself. Most recipes online will have the chocolate kind, but I wanted something sweet and buttery. That’s why I made a butterscotch self saucing pudding from Taste.
Tea and coffee cakes are the best. They’re easy to make and easier to serve and eat. And they go great with a cup of tea or coffee without being overbearingly sweet. Simple homemade chocolate cakes are probably on top of everyone’s favourite cakes list. There are many variations and honestly, why not? The more, the merrier. Now, to take a simple chocolate cake up a notch pair it with a fruit and you wouldn’t believe how amazing it tastes. We do it with bananas, strawberries and cherries. This time I picked pear. Also because I stumbled on a unique recipe in Julia’s Album.
I have no reason to make eggless anything. But this one time last week I saw one of those Buzzfeed Tasty videos of an eggless brownie and wanted to try it. I did change the quantities and kinds of sugar. As I always say, an eggless variation of a classic will come nowhere close to the real deal. But my colleagues seemed to have loved it. I for one thought it was good. Maybe with a scoop of ice cream it’d taste even better!
There are plums everywhere in the shops and how can I just walk past them? I picked up a box and I knew I wanted to put them in cake. I had bookmarked a recipe a while ago and tried my hands on it last night. It’s very simple but I did replace one ingredient and alter the method of making the batter. It has turned out moist, gooey and the presence of plum is quite prominent. Give it a go and you’ll have another go-to recipe for another chocolate cake.
Java plums, or jamun as we call it, takes me back to my classroom in 10th std. (it’s standard, not grade. Why do Indians call it ‘grade’? Unless they’ve changed it now). This was in Mangalore and it rained everyday during monsoons. I’d sit by the window and look out because day dreaming was a part of my own personal curriculum. There it was. A tall jamun tree studded with several bunches of the ripe plums. That’s it. That’s the image I have plastered in my mind of this fruit and what it reminds me of. A simpler time. A simpler place. I baked the cheesecake last evening and it rained this morning to make it all seem perfect. Last year I’d made cake with it and this time I wanted to use it in a cheesecake.