Sunday, 16 December 2018

Homemade Boston Cream Donuts

Honestly am trying to keep myself away from deep-frying, but the weather in Paris is getting much worst nowadays. Obviously our tastebuds were craving for something deep fried and crispy to munch with a cup of coffee or tea. And this week's blogging marathon theme is 'Deep fried Love', hence this week's posts are going to be three different deep fried beauties. Needless to say how everyone at

Vegan Mixed Seeds & Spelt Flour Dinner Rolls

Spelt flour is my recent favourite, i accidently picked a packet of spelt flour instead of gluten free flour. But trust me, though i did a mistake, i seriously enjoy baking out some incredible bakes with this very ancient grains. Spelt is known as hulled wheat which is a species of wheat cultivated since a long. Spelt flour breads are important staple in few parts of Europe since bronze age. As

Eggless Carrot Loaf Cake

Eggless Carrot Loaf Cake is an easy to make Tea cake sweeten with Condensed Milk, with the fine grated carrots in it.

While I have an obsession with Banana Bread, I realized I seem to have the same attachment with Carrot cake, with the number of carrot cakes I seem to have baked over the years.

During one of the previous Bakeathon, when I did Tea Cake as the theme, I had baked Eggless Carrot Mosambi Tea Cake, I can still remember how delicious it was. Then there was this Vegan Greek Carrot Cake.

But before all these, there was a time during December I was so taken in to bake a Christmas Cake and a Carrot Cake, so I have Carrot Cake ver 1 and Carrot Cake ver 2, And more Carrot Cake. I even tried making it with some chocolates to get it across the boys, so you have a Chocolate Carrot Muffin.

I was planning to bake this on Saturday, when we had plans to watch 2.0. As Hubby Dear was busy, I thought I could get this into the oven with the 30 mins I had on hand. It was a tight schedule and I managed to get this in 15 mins time and put it on 35 mins. I came back to check it only after 3 hours and the knife came clean.

I left it in the oven for clicking pictures the next day. The slices came out very neat and the cake was just right in sweetness. This surely makes a wonderful time tea cake to enjoy. However, if you want more sweetness, you can have a glaze over it. Everybody else preferred the sweetness it had.

This is for Day 7, Bakeathon 2018, where I have been doing a theme per week. This week it is Veggies and Fruits in Loaf Cake.

Eggless Carrot Loaf Cake

PIN This for Later!How to make Eggless Carrot Loaf Cake

Step By Step Pictures for making Carrot Cake    How to make Eggless Carrot Loaf Cake 1 How to make Eggless Carrot Loaf Cake 2Carrot Loaf Cake

Eggless Carrot Cake

Eggless Carrot Loaf Cake

1 cup All Purpose Flour
1.5 cups Carrot, grated
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Cinnamon Powder
1/8 tsp Ginger Powder
1/2 tin Condensed Milk (200gm)
50 gm Butter, softened
1/4 cup Milk
1/4 cup Walnuts

How to bake Eggless Carrot Cake

Wash and grate the carrots, measure and keep it aside.
Take the soft butter in a bowl, add condensed milk and beat with a whisk.
Add cinnamon powder, ginger powder to the flour, keep it aside.
Add the dry ingredients to the butter mix.
Next add grated carrot, baking powder, baking soda, chopped walnut.
Gently fold in and finally mix in milk and combine well.
Grease and line a loaf tin with parchment paper.
Transfer the batter and tap the tin to adjust the batter.
Preheat the oven to 185C and bake for 35 minutes.
Let the cake rest in the pan for 10 to 15 mins.
Slice and serve as Tea Cake.

Notes
The cake has just the right amount of sweetness.
You can frost it sweet glaze if you want it more sweetness.

Carrot Cake

Eggless Carrot Loaf Cake
Eggless Carrot Loaf Cake is an easy to make Tea cake sweeten with Condensed Milk, with the fine grated carrots in it.
Ingredients
Instructions
  1. Wash and grate the carrots, measure and keep it aside.
  2. Take the soft butter in a bowl, add condensed milk and beat with a whisk.
  3. Add cinnamon powder, ginger powder to the flour, keep it aside.
  4. Add the dry ingredients to the butter mix.
  5. Next add grated carrot, baking powder, baking soda, chopped walnut.
  6. Gently fold in and finally mix in milk and combine well.
  7. Grease and line a loaf tin with parchment paper.
  8. Transfer the batter and tap the tin to adjust the batter.
  9. Preheat the oven to 185C and bake for 35 minutes.
  10. Let the cake rest in the pan for 10 to 15 mins.
  11. Slice and serve as Tea Cake.
Recipe Notes

The cake has just the right amount of sweetness. You can frost it sweet glaze if you want it more sweetness.

Bakeathon

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The post Eggless Carrot Loaf Cake appeared first on Cooking 4 all Seasons.

Crispy Onion Fries

Crispy Onion Fries are addictive crispy fries made with julienne onions coated with gram flour and deep fried.

These crispy onion fries make an all time addictive snacks to munch on and are very easy to make. All you need is just the onions sliced as juliennes and have the flour sprinkled over it and mixed with spices to make these crispy fries.

These fries have been the oldest ones we have been making for many years now. I previously had this included clubbed together with other varieties of pakodas. When I was going through the old posts, wanting to make a list of dishes I should click again, I noticed this in that post and decided it surely demands a post on its own.

So here you have these crispies, very tasty and you can’t just stop with one serving!

We are entering the third week of BM#95, with one of my favorite themes, Deep Fried Love!

Onion Fries

PIN this for Later!How to make Onion Fries

Step By Step pictures for making Crispy Onion FriesHow to make Onion Fries 1 How to make Onion Fries 2

Crispy Onion Fries

Ingredients Needed:

2 cups Onions, juliennes
3 tbsp Besan Gram Flour
Salt to taste
1 tsp Red Chili Powder
Water as needed

Wash and peel the onions. Slice as juliennes. Wash the onions with water and drain it completely.
Take the onions in a bowl, sprinkle salt and red chili powder, combine well.
Now sprinkle the besan over the onions and combine without adding water.
So it is important to wash the onions with water and drain, which will help the besan adhere to the onions.
Adjust the spice and sprinkle more besan if needed. The onions should have a nice, dried coating of the flour.
Heat a Kadai with oil, when hot, sprinkle the onion juliennes in it.
Cook on both sides and drain on a kitchen towel.

Crispy Onion Fries

Crispy Onion Fries
Crispy Onion Fries are addictive crispy fries made with julienne onions coated with gram flour and deep fried.
Ingredients
Instructions
  1. Wash and peel the onions. Slice as juliennes. Wash the onions with water and drain it completely.
  2. Take the onions in a bowl, sprinkle salt and red chili powder, combine well.
  3. Now sprinkle the besan over the onions and combine without adding water.
  4. So it is important to wash the onions with water and drain, which will help the besan adhere to the onions.
  5. Adjust the spice and sprinkle more besan if needed. The onions should have a nice, dried coating of the flour.
  6. Heat a Kadai with oil, when hot, sprinkle the onion juliennes in it.
  7. Cook on both sides and drain on a kitchen towel.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Crispy Onion Fries appeared first on Spice your Life!.

Saturday, 15 December 2018

JD's Scenic Southwestern Travel Destination Blog: Wukoki Pueblo Ruins ~ Wupatki National Monument, Arizona!

JD's Scenic Southwestern Travel Destination Blog: Wukoki Pueblo Ruins ~ Wupatki National Monument, Arizona!:

Bedmi Poori,How To make Bedmi Poori

Bedmi Poori/ Bedvi Poori- Deep fried pooris made with ground white lentil paste and few basic spices Bedmi Poori or Bedvi is a very popular breakfast of North Indian specially in Uttar Pradesh and...

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Friday, 14 December 2018

Thumbprint Cookies – Great Grandma Mitzi to the Rescue!

My mother, Pauline, made really nice thumbprint cookies, but unfortunately I never wrote down her recipe, and so I was forced to go online to find one, so I could refresh my memory. I knew the ingredients, but unless you have them in the right proportions, you won’t end up with that perfect melt-in-your-mouth texture these iconic cookies are known for.

Above and beyond the buttery mouthfeel, we also want a cookie that has perfectly smooth edges, with none of the dreaded cracks that give away a subpar recipe. So, I did an image search, and came across a recipe that looked very similar, and believe it or not, it was credited to a Great Grandma named “Mitzi.”Since my last name is Mitzewich, that pretty much sealed the deal.

I usually have to adapt recipes I steal online, but with these, I didn’t need to change a thing. They really were perfect, as advertised. So, sincere thanks to Stacy from Wicked Good Kitchen, and her Great Grandma, Mitzi.  My Mom would’ve loved these, although she would’ve asked where the chopped walnuts were, since she liked to add those to hers. 

Speaking of family, if you’re entertaining some of yours during the holidays, these beautiful cookies would make a lovely addition to your dessert table, which is why I really do hope you give them a try soon. Enjoy!


Ingredients to make 20 to 24 Thumbprint Cookies:
1 stick (1/2 cup) soft unsalted butter
1/3 cup powdered sugar (not sifted)
1 large egg yolk
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour (5 ounces by weight)
1/2 cup fruit jam to fill centers

- 325 F. for 15 minutes

For the icing:
- Combine powdered sugar with a little milk or water, and mix until you have a consistency that will hold its shape when piped.
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