Sweet nothings!

I am back again with a post finally. The last few weeks have been really hectic. Here is my contribution to Coffee's MBP - Something Sweet - for May 2007. Infact, I have not one but a few tried and tested recipes here.

Maple Pecan Cake - This is the best cake I have had in a long time. The best part is that it has maple syrup and no butter at all except for very little vegetable oil. This is truly a big hit. Thanks to Shammi of Food in the main and Taste Goblet for the recipe. Click here and here to view the recipe for maple pecan cake.

Orange Loaf Cake - an amazing cake from my My Rasoi. This cake tastes just like a regular pound cake but does not need one pound of butter. Plus it has a orange taste going on in the background and is simply delicious.

Pecan~Chocolate Chip~Banana~Bread from Baking Bites (formerly Baking Sheet). Click here for the recipe. This bread is fresh and tasty with crunchy pecans and gooey chocolate chips. This bread is a must try along with a steaming cup of coffee.

Eggless Orange Sponge Cake - an easy to make cake from Menu Today. Click here for the recipe.

Banana Payasam from Soumya's blog - The Home Spices. This is a simple yet delicious dessert that will be ready in minutes.

Blueberry Pecan Coffee Cake

Happy Valentine's Day!

I wanted to bake an easy and low fat cake for Valentine's Day. I found this recipe at Baking Sheet and was very happy with the outcome. This coffee cake is light and fluffy and has no butter. Try it out and I am sure you will be happy you did. You can check out the original recipe here. This is also my contribution to Creative Pooja's theme of the week - Valentine's Day. And here is my version.

Ingredients
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup finely ground, toasted pecans (I used a little less)
3/4 cup sugar
3 tsp egg replacer (dissolved in 4 tbsp water)
1/2 cup egg substitute (I used egg beaters)
1 tsp vanilla extract
1/2 cup blueberries, fresh or frozen
Confectioners’ sugar for serving

Method1. Whisk together flour, baking powder and salt and set aside.
2. In another bowl combine pecans, sugar, egg replacer mixture and egg substitute and whisk until the mixture is smooth.
3. Add vanilla and beat on high for about a minute.
4. Combine the flour slowly until well incorporated.
5. Toss the berries in all purpose flour until well coated and add to the prepared mixture. Gently fold in the berries into the cake batter.

Valentine hearts ready to go into the oven

6. Bake at 375 degrees for about 20 to 25 minutes or until a tester comes out clean. You can pour the batter into a loaf pan too. I used heart-shaped moulds as I was baking for Valentine's Day.

7. Cool the cake and dust with confectioners’ sugar.

Bluberry Pecan coffee cakes dusted with confectioners' sugar

Carrot cupcakes and a Meme

I love carrot cakes. Whenever, I go to IKEA I don't eat anything from the Cafe except the carrot cakes. But, it is such a huge piece that I would feel full half way through the piece of cake. So, I searched the web for a carrot cupcake recipe and stumbled upon Martha Stewart's recipe. The cupcakes were a great success as they turned out moist and delicious. I used the egg replacer instead of eggs and they still turned out yummy. Here is the recipe. Supriya of Spice Corner and Maheswari of Beyond the Usual have tagged me for this Meme.

Ingredients

For the cupcakes

3/4 cup plus 2 tablespoons flour
1 cup sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
3 tsps of egg replacer dissolved in 4 tbsp of warm water (or use 2 large eggs)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups shredded carrots
1/2 cup chopped walnuts

For the icing
8 ounces cream cheese (room temperature)
3/4 cup confectioners’ sugar
1/4 tablespoon vanilla extract

Method

For the cupcakes1. Combine the sugar, vegetable oil, orange juice, vanilla extract and the egg replacer mixture.
2. Stir in baking powder, baking soda, allspice and salt and mix well.
3. Add the flour and mix well.
4. Next stir in carrots and walnuts and mix till it is well blended in the batter.
5. Place paper cups in a mini muffin pan and distribute the batter evenly.
6. Bake at 350° F for about 25 minutes or until a toothpick comes out clean when inserted.
7. Cool completely before frosting.

For the icing
Combine the cream cheese, confectioners' sugar and vanilla extract in a bowl. Beat until smooth. You can either use a whisk or an electric beater.

Carrot cupcakes with cream cheese icing

Recipe adapted from www.marthastewart.com
Here are the 5 things you don't know about me:

1. I am a writer. I started off my writing career in India as a business journalist and went on to become a consultant writer for many IT companies. I continue to do freelance writing now.
2. Always wanted to do a PhD in Human Resources. I love to interact with people.
3. I am extremely organized. I get very upset when there is clutter around me. For instance, if my daughter throws her toys all over the house, I will not be at peace with myself, until I clean up everything.
4. I am also a perfectionist. I have my own way of doing things and, of course, to perfection.
5. I will never go on rides - like the ones in Six Flags. I remember going on the giant wheel, though, when I was a kid. I was on the tora-tora ride at one time and I remember screaming all through the ride.

Chocolate cupcakes with egg replacer

Health recipe!

Yes, I finally found a substitute to eggs (especially for baking). Not that I am averse to adding eggs, but the egg replacer adds fewer more calories to your cakes and cupcakes. I was so excited when I came across an article in the January 2007 issue of the Vegetarian Times magazine - that talked about egg replacer. You will be amazed to know that egg replacer does not have any egg at all! Instead it is a combination of tapioca starch, potato starch and leaveners that keeps baked goods moist and light. I immediately rushed to the Whole Foods market (you will find egg replacer in all natural food stores) and bought the egg replacer. The one that I bought is made by Ener-G-Foods. And I had to test out and find for myself if this was really good enough. So, I made the The-Devil-in-Me Double Chocolate Cup Cakes from Meena’s Hooked on heat. The result: delicious, moist, fluffy cup cakes.

A fresh batch of chocolate cupcakes straight out of the oven

You can pretty much follow the same recipe from Hooked on Heat for baking these cupcakes. All you need to do is replace the eggs with 3 tsps of egg replacer mixed in 4 tbps of water (the recipe calls for 2 eggs). The math is: you have to use 1 1/2 tsp of egg replacer for one egg. Remember, to dissolve the powder in 2 tbps of warm water before you add it to the remaining ingredients. Otherwise, the cake will not turn out fluffy enough.

The Devil in me Double Chocolate cupcakes

For sure, baked goods with egg replacer will be lower in calories and cholesterol than compared to the ones with eggs. One measure of egg replacer (1 1/2 tsp=1 egg) adds only 15 calories to your recipe. What's more, there is zero cholesterol.

Makes about 30 mini cup cakes