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


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.


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Caramel Latte Cake


This cake is my version of a caramel latte that you can find at your local coffee shop. I have used my chocolate chip layer cake recipe as the base for this cake, omitted the chocolate chips and added espresso powder. The frosting recipe is one I have used for other cupcakes and cakes with added espresso powder.

Caramel Latte 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 plain unsweetened yogurt (equal to 3 eggs)
  • 3 tsp vanilla
  • 1 tbsp espresso powder

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

Divide the batter between 2 parchment lined 9 inch cake pans. Bake 350 degrees F for approximately 35 minutes. Cool.


Caramel Espresso Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

  • 1 cup butter
  • 1 and 1/2 cup packed brown sugar
  • 1 cup heavy cream (35%)
  • pinch of salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and whisk in:

  • 1 tsp vanilla
  • 1/2 tbsp espresso powder

Allow to cool to room temperature (reserve a 1/3 cup for drizzle) and then gradually beat in the icing sugar until the consistency you want:

  • 4-5 cups icing sugar

When the cake is cool, fill and frost the top. Drizzle the reserved caramel on top.


Lemon Blueberry Cream Cheese Loaf


Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.



Lemon Blueberry Muffins

I haven’t been posting lately due to back to school busyness, but I have been working on a new recipe. It has been giving me a bit of trouble so I need to adjust the recipe and try it again. In the meantime, here is a repost for you, using blueberries which are in season right now in Nova Scotia!

Lemon Blueberry Muffins

my eggless world


These muffins are yummy, light and bright. Sure to get you out of the winter slump that is the end of February!

Combine dry ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • zest of 1 large lemon

Combine wet ingredients in a separate bowl and mix well. Then add to dry ingredients and mix until just combined:

  • 1 cup plain unsweetened yogurt
  • 1/2 cup canola oil
  • 1/4 cup lemon juice
  • 1 tsp vanilla

Then fold in:

  • 1 cup blueberries

Bake 400 degrees F in a paper-lined muffin tin for approximately 18-20 minutes. Makes 12.

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Honey Oat Cakes



Oat cakes do not usually contains eggs,  however, I am always looking for recipes that are healthy breakfast options and these fit the bill. A few coffee shops and bakeries here in Nova Scotia make oat cakes and I have changed the recipe to contain honey which cuts down on the amount of refined sugars in the recipe by half, so you can feel good about giving these to your family for breakfast. These are especially handy for your kids to grab on the way out the door in the morning on the way to school. And back to school is almost here!


Honey Oat Cakes

Combine dry ingredients in a large mixing bowl:

  • 2 cups large flake oats
  • 1 and 1/2 cups flour
  • 3/4 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/2 tsp salt
  • 3/4 tsp baking soda

Cut in:

  • 3/4 cup softened butter

Then add:

  • 1/3 cup honey
  • 1/4 cup water

Mix by hand until a dough is formed. It will be sticky.

Roll out on a lightly floured surface about 1/4 inch thick and cut into 3 by 2 inch rectangles. If it is too sticky, add a bit more flour.

Bake 350 degrees F for approximately 12-14 minutes. Cool. Makes approximately 16.


Mint Chip Ice Cream


We are having a very hot summer and a sure way to cool down is with ice cream! This ice cream recipe is made with fresh mint and is very refreshing! My kids love making homemade ice cream in the summer and this is one of their favourites!

Mint Chip Ice Cream

In a saucepan, whisk and simmer until sugar is dissolved:

  • 3 cups heavy cream (35%)
  • 3/4 cup sugar
  • 1 tsp vanilla
  • pinch salt

Remove from heat and whisk in:

  • 1 cup milk

Then add in:

  • 1 cup steeped mint leaves in hot water, strained (I took a big bunch of mint leaves and steeped them in hot water and then strained the leaves out and used 1 cup of the liquid)
  • drop of green food colouring (optional)

Cool the ice cream mixture completely.

When cool, churn in your ice cream maker.

During the mix in cycle add in 1/2 to 3/4 cup mint chocolate chips chopped up. This makes approximately 2L of ice cream.


New Product Review


One of my readers alerted me to a new product called Hellmann’s Carefully Crafted, which is an eggless sandwich spread. I hadn’t heard of the product so I went looking and found it in my local grocery store here in Canada and I also found it at my sister’s local grocery store in the United States. I have already tried Vegenaise which is also an eggless sandwich spread but is only available at a health food store in my neighbourhood as opposed to the grocery store where I frequent. Here is my post about Vegenaise: https://myegglessworld.com/2014/03/20/vegenaise/.

I tried Hellmann’s Carefully Crafted on a sandwich and it is a good mayonnaise substitute. It has a good flavour and the fact that it is readily available is a bonus. One slight drawback is that it is not as thick as a regular egg mayonnaise. Since giving up most egg products when my son was 11 months old due to an egg allergy, I must say that mayo is not necessarily a product I have missed. I love vinaigrette and oil based salad dressings and anytime I want a creamy dressing, I make it out of greek yogurt, which I love, or sour cream. But, if you are a mayo lover and want to use an eggless one as either a health choice or due to an egg allergy, this is a good option.