Crunchy Top Brownies

If you are craving some chocolate for Valentine’s Day these decadent crunchy top brownies will satisfy that craving!

my eggless world

IMG_3720Valentine’s Day calls for a new brownie recipe!! I had a request from a reader to make brownies that have a crunchy top. After some research, I was able to make a pretty great batch.  These brownies are chewy with a crunchy top and a rich fudge-y, chocolate-y taste! The secret to making the top crunchy is the chocolate chips which get melted and added to the batter.

Crunchy Top Brownies

In a small saucepan, melt:

  • 1/3 cup butter

Add the butter into a mixing bowl with:

  • 1 cup white sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 tsp vanilla

Mix well. Then add:

  • 1/2 cup plain yogurt (equal to 2 eggs)

Mix well, then add in:

  • 3/4 cup semi-sweet chocolate chips, melted

Mix well and then add the dry ingredients. Mix until combined.

  • 3/4 cup flour
  • 1/2 tsp baking powder

Bake at 325 degrees F in a parchment…

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Strawberry Cake

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My daughter decided she wanted a strawberry cake filled with vanilla ice cream for her birthday and decorated with meringue cookies. A tall order but I am always up for a birthday cake challenge! The recipe for the meringue cookies is here: https://myegglessworld.com/2016/11/21/meringue-cookies/ I added food colouring before the final whipping to make them pink. You should make these the day before.

Strawberry Cake

Cream together butter, sugar and then add the oil and mix well:

  • 1/4 cup softened butter
  • 1/2 cup canola or vegetable oil
  • 1 and 3/4 cups sugar

Then mix in:

  • 1/2 cup plain unsweetened yogurt (equal to 2 eggs)
  • 1 and 1/4 cups pureed strawberries
  • 1 tsp vanilla

In a separate bowl, sift dry ingredients:

  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Alternate dry ingredients into the batter with the milk mixture:

  • 1/2 cup milk mixed with 1 tsp vinegar

Bake at 350 degrees F in 2 parchment-lined 9 inch cake pans for 30 -35 minutes. Bake until a toothpick comes out clean.

Cool.

Once cool, take the bottom layer of cake, use slightly soft 1 and 1/2 litres of vanilla ice cream sliced or scooped and smooth it out to cover the bottom layer. It is easier if you set the cake layer back in the pan and then put the ice cream on top. Then top with the second layer of cake. Wrap well with plastic wrap and stick it in the freezer for 2-3 hours.

Frosting:

  • 1/3 cup softened butter
  • 1/3 cup shortening
  • pinch of salt
  • 2 tsp vanilla
  • 1/4 cup milk
  • 4 cups icing sugar (more if needed)

Beat the ingredients together until light and fluffy.

Crumb coat the frozen cake with the icing. You may need to do this a couple of times. Sometimes the ice cream and the frosting do not want to stick together the first time, so once you get a layer of frosting on wrap it again and freeze. Whipped cream is much easier to work with than the icing, so if you want you can just frost the cake with whip cream before you want to eat it.

After the icing has a chance to set in the freezer, take it out again and do another layer. I had to do this 3 times before it smoothed and stopped leaking ice cream.

Decorate the cake with meringues and strawberries.

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Chocolate Chip Layer Cake

This cake is sooooo good! I Made it for a family birthday this weekend.

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my eggless world

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This is a new cake recipe! A white cake with white frosting and a surprise of chocolate chips in the cake! This cake is simple but looks nice this time of year for a birthday during December. The frosting is a Boiled Buttercream Frosting that is so buttery and delicious!

Chocolate Chip Layer Cake

Cream together:

  • 1/2 cup softened butter
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup vegetable or canola oil

Then mix in:

  • 3/4 cup yogurt (equal to 3 eggs)
  • 3 tsp vanilla

In a separate bowl, sift together dry ingredients:

  • 3 cups flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Alternate mixing in dry ingredients and the milk mixture into the batter:

  • 1 and 1/4 cups milk with 1 tbsp vinegar

Then fold in:

  • 1 and 1/2 cups chocolate chips (dusted with flour)

Bake at 350…

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Honey Cake

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I received a cook book this Christmas by Ina Garten, called Cooking for Jeffrey. There are lots of yummy recipes in the book and one caught my eye. It is a Bourbon Honey Cake. I don’t have any bourbon in the house so the one I made today is a Honey Cake. This is my version of the cake in her cookbook. I did make a couple of changes including replacing the 3 eggs with yogurt, substituting some of the spices I didn’t have on hand and I also had reduced some of the sugar and honey. I eliminated the sliced almonds but added a glaze. If you have bourbon, you can substitute the water for bourbon.

Honey Cake

In a large mixing bowl, combine:

  • 1 cup canola or vegetable oil
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup honey
  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • Zest of 2 oranges
  • 1 tsp vanilla

In a separate bowl, sift together:

  • 3 and 3/4 cups flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg

Alternate the dry ingredients into the oil and sugar mixture with:

  • 1 cup hot coffee
  • 1/2 cup orange juice
  • 1/4 cup water

Optional: Top with sliced almonds

Bake at 350 degrees F for approximately 45-50 minutes in a greased and floured tube pan. Let cool.

Glaze:

  • 1 cup icing sugar
  • 2 tbsp orange juice
  • 1/4 tsp vanilla

Drizzle glaze over cooled cake.

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Christmas Yule Log

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This is my attempt at a Christmas Yule Log. I saw some being made on a cooking competition last Christmas and was anxious to try an eggless version! My first couple of tries last year flopped. This past year I discovered the vegan world was using aquafaba, aka bean juice, for egg replacement and since then I have made meringues with it. https://myegglessworld.com/2016/11/21/meringue-cookies/.  To make a traditional sponge for a yule log, it requires beaten egg whites so I was hoping the aquafaba would work. My theory was correct and this recipe turned out great!

Sponge

Sift together dry ingredients:

  • 2 cups flour
  • 2 tbsp cornstarch
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cocoa powder

In a large mixing bowl, beat together until frothy and opaque but not glossy:

  • 1 and 1/3 cups sugar
  • 3/4 cup aquafaba (juice from unsalted canned white beans or chick peas) whipped with the sugar until frothy and slightly thickened

It will look like this:

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Then fold in the dry ingredients into the aquafaba mixture until incorporated.

Then, mix in:

  • 1/2 cup plain unsweetened yogurt

 

When the yogurt is mixed in thoroughly, the sponge mixture will still be thick. Scoop out onto a parchment-lined 12 by 17 inch jelly roll pan. Dip a large spreader in a class of hot water and patiently spread the cake, dipping the spreader in the hot water as needed until the batter is evenly spread.

It will look like this when spread:

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Bake 13-15 minutes at 350 F degrees. Let cool in pan for 2 minutes. Sprinkle the top lightly with sugar and flip onto another pan lined with parchment paper. Cover with a clean towel and let cool for another 2 minutes. Trim the edges  and roll up into the parchment paper while still very warm. Let cool while rolled up.

Filling

Whip together:

  • 2 cups whipping cream
  • 4 tbsp icing sugar

You want the cream to be fairly beaten but not butter. Too runny and it will not hold up inside the roll. Carefully unroll the cooled sponge and fill with the cream and gently roll back up. Refrigerate for half an hour.

Whipped ganache

In a small saucepan heat until simmering:

  • 1 and 1/4 cups heavy cream

Remove form heat and whisk in:

  • 1 and 1/2 cups semi-sweet chocolate chips

Chill in the fridge until cold. Then whip until a frosting-like consistency.

To assemble: Cut a section of the filled yule log on an angle and position on the side of the main log. Frost with the whipped ganache. Run a fork through the ganache and sprinkle with icing sugar.

 

 

Meringue Cookies

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Aquafaba is taking the vegan world by storm on the internet. It’s really just the drained liquid from a can of chickpeas, garbanzo beans, or white cannoli beans. With a bit of patience, the liquid whips up into a meringue-like substance that can be used to make meringue cookies, meringue and macaroons. The trick is to buy unsalted beans or you will get a very salty dessert. I am not vegan but I haven’t found an eggless meringue until now. I decided I had to try it myself and see if it really works. I have made meringue cookies now twice so I can attest that it works.

Drain the liquid from a can (340 ml) of unsalted chickpeas into a large mixing bowl:

  • approx 3/4 cup aquafaba

Add in:

  • 1 tsp vanilla
  • pinch salt

Beat until frothy. Then sprinkle in:

  • 1/2 tsp cream of tarter or 1/2 tsp cider vinegar

Keep beating and when opaque and thick but not peaked, sprinkle in sugar slowly while mixing:

  • 2/3 to 3/4 cup sugar (depending on how sweet you want your meringues)

Beat on high until stiff peaks form and your meringue is shiny. This is going to take several minutes with a stand mixer. Spoon onto parchment lined baking sheets. If you want to pipe these, I would recommend using a large piping bag and fill each bag once as it becomes really messy, really quickly.

Bake at 200 degrees F for 2 hours until your meringues are dried out. Let cool on pans. Store in a tightly sealed container. Makes approximately 40 meringues.

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Pumpkin Cream Cheese Whoopie Pies

It’s that time of year again and I love baking with pumpkin in the fall with fresh pumpkin! Making these today!

my eggless world

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Pumpkin is a great ingredient to work with when baking eggless. The pumpkin acts as a binder and bakes nicely.  I found this recipe a few years ago in a Rachel Ray Magazine and adapted it as an eggless recipe. These are soooo good and have become a family and friend favourite!

Pumpkin Cream Cheese Whoopie Pies

Combine wet Ingredients:

  • 1/2 cup melted butter
  • 1/4 cup melted shortening
  • 1 and 1/2 cup pumpkin puree
  • 1 and 1/2 cup brown sugar
  • 3/4 cup plain yogurt (or egg replacer equivalent to 3 eggs)
  • 2 tsp vanilla

Then add dry ingredients:

  • 2 and 1/2 cup flour
  • 1 and 1/2 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice

Mix until just incorporated. Drop by tablespoonfuls for large pies. Bake 350 degrees for about 12-14 minutes. Cool before filling.

Filling:

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