Lemon Cheesecake Squares

I was looking for a lemon bar recipe that doesn’t take too many eggs for a large pan so it would be easy to replicate. I found a recipe online that has cream cheese in it that only takes 4 eggs for a large pan. Cream cheese is your friend if you are egg allergic or do not eat eggs! This is the modified recipe using yogurt as egg replacement along with a couple more tweaks to the original recipe to make it stable.

Lemon Cream Cheese Bars

Base:

Mix together:

  • 2 cups graham crumbs
  • 1/2 cup flour
  • 1/2 cup brown sugar

The cut in until crumbly:

  • 1/2 cup cold butter

Press into a tin foil lined 9 by 13 pan and bake for 15 minutes at 350 degrees F .

Top:

In a large bowl, mix together until creamy:

  • 2 pkgs softened cream cheese (250g each)
  • 1 and 3/4 cups white sugar

The add in and mix well:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • zest of 4 lemons
  • 1/2 cup lemon juice
  • 6 tbsp flour
  • 1 tsp baking powder
  • 1 tsp vanilla

Pour over top of baked crust and bake another 30 minutes at 350 degrees F until the top is set. Cool completely and refrigerate for a few hours before cutting.

 

 

Chocolate Twist Bread

This really isn’t the bread making time of year but since I am a teacher and off in the summers, I make bread. This is my version of a chocolate twist bread. I haven’t quite perfected the shape yet but the taste is a-maz-ing! I have filled the bread with chocolate, almonds and cinnamon. The almonds are completely optional. My son is not allergic to almonds, just peanuts so when I can source peanut free almonds, I like baking with them. If you don’t bake with any nuts, then add more chocolate. Yes, more chocolate! Nothing wrong with that! You can also jazz it up with different flavours like orange, coconut, cardamon, cherries, etc.

Chocolate Twist Bread

In a small bowl, mix together and let the yeast activate:

  • 1/2 cup lukewarm water
  • 2 and 1/2 tsp yeast

In a small saucepan, combine and warm until the butter is just melted:

  • 1 and 1/2 cups milk
  • 1/2 cup plain yogurt (equal to 2 eggs)
  • 1/2 cup butter
  • 1 and 1/2 tsp salt
  • 1/2 cup sugar

After the yeast is activated and the milk mixture is at room temperature, combine in a stand mixer and add in flour, starting with 3 cups first:

  • 5 1/2 to 6 cups all purpose flour

Once you have added in and mixed the 3 cups, slowly add in the remaining flour until a soft and slightly sticky dough is formed. When it is throughly kneaded, dust with flour and let raise for 1 hour or until double in size.

After the first raise, roll out until 15 by 15 inch square. Cut in half so you have two 15 by 7.5 inch pieces to fill, cut and roll separately.

In food processor, combine and pulse until a few chunks remain:

  • 3/4 cup chopped semi-sweet chocolate
  • 1 tsp cinnamon
  • 1 tsp cocoa powder
  • 3/4 cup almonds (optional)

Divide filling between the two pieces of rolled out dough and then roll up each separately. Cut each roll down the middle and twist the 2 pieces together. Some of the filling will fall out but you can just sprinkle it on top after you get it on the pan. I recommend rolling and twisting on the parchment paper you will bake on to make the transfer easier. You will end up with 2 double twisted loaves.

Let raise for another 30 minutes until proofed. At this point, it will look like this:

Brush with cream before baking. Bake at 350 degrees F for approximately 45 minutes on a large parchment lined cookie sheet.

Coconut Cream Cheese Bundt Cake

It’s Cinco de Mayo today! This Coconut Cream Cheese Bundt Cake with a hint of lime is perfect for a Mexican themed celebration!

my eggless world

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I have a new bundt cake pan so I have been anxious to try it out. I have been thinking about a coconut cake and decided cream cheese and lime would make a tasty combination with the coconut. I really love how this cake bakes up nice and sturdy, yet moist and delicious!

Coconut Cream Cheese Bundt Cake

In a large bowl cream together:

  • 1 pkg cream cheese softened
  • 1/2 cup butter softened
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
  • juice of 2 limes
  • 1 tsp vanilla

In a separate bowl, sift together:

  • 3 cups flour
  • 1 cup coconut
  • Zest of 2 limes
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Then alternate adding in the dry ingredients into the batter with:

  • 1 and 1/2 cups coconut milk

Mix well. Bake 350 degrees F…

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Lemon Butter Cookies

These bunny lemon butter cookies are so cute to make for Easter!

my eggless world

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I wanted to use this recipe as a base for making Easter cookies with my daughter. This recipe rolls out easily and can be made into fun shapes with cookie cutters. These are nice and bright and very portable to take with you for family visits.

Lemon Butter Cookies

Cream together:

  • 1 cup softened butter
  • 1 cup sugar

Mix in:

  • zest of 1 lemon (or 2 if you want more lemon coming though)
  • 1/4 cup plain unsweetened yogurt (equal to 1 egg or use an egg replacer equivalent to 1 egg)
  • 2 tbsp lemon juice

When mixed, add in:

  • 2 and 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Mix until a soft dough forms. Wrap in plastic wrap and refrigerate for an hour. Roll out about 1/4 inch thick and cut into fun Easter Shapes. We added coloured sprinkles before baking.

Bake 350 degrees F for 10-12 minutes.

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Classic Oatmeal Cookies

These classic oatmeal cookies are made with large flake oats, for lots of texture and greek yogurt for extra protein. They are crispy on the outside and chewy on the inside. If you are a purist you bake them as is, but if you are Team Raisin, you can add raisins; Team Chocolate Chip, you can add chocolate chips!

Classic Oatmeal Cookies

In a large bowl, cream together:

  • 3/4 cup butter
  • 1/4 cup shortening

When the fats are creamy, beat in:

  • 1 cup brown sugar
  • 1/2 cup white sugar

Then mix in:

  • 1/2 cup plain unsweetened greek yogurt (equal to 2 eggs)
  • 1 tsp vanilla

Then add in dry ingredients:

  • 3 cups large flake oats
  • 1 and 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • pinch salt
  • 1 tsp cinnamon

Mix until combined. Scoop out into large balls onto a parchment lined cookie pan and flatten with a fork. I use a large cookie scoop, equal to 2 and 1/2 tablespoons. These large cookies take 13-15 minutes at 350 degrees F until the bottoms are lightly golden brown. Makes 20 large cookies. If you make smaller cookies, reduce the baking time.

Cinnamon Swirl Bread

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This is a delicious sweet bread that usually contains eggs. In this bread I use flaxseed and plain yogurt as the egg replacement to help keep the dough nice and soft. I also use honey in the bread itself. This was my first attempt at a swirl bread but I have made other types of bread before. There is a bit of extra work involved but you are rewarded with a pretty design when you slice the loaf.

Cinnamon Swirl Bread

In a small pot, heat together until the butter is just melted:

  • 1 cup milk
  • 1/3 cup butter

Let the milk mixture cool until lukewarm.

In a large mixing bowl combine:

  • 2 tbsp yeast and 1/2 cup warm water

Let the yeast activate for 15 minutes until nice and foamy.

When the milk mixture is cooled down and the yeast and water are activated, pour the milk mixture into the large mixing bowl with the yeast and water.

Add in:

  • 1/2 cup plain unsweetened yogurt
  • 1/4 cup honey
  • 3 cups all purpose flour
  • 4 tbsp flax seed meal
  • 1 tsp salt

Mix with a dough hook in a stand mixer or by hand with a wooden spoon. Slowly add in up to:

  • 1 and 1/2 cups flour

You want to dough to be soft and slightly sticky but not so sticky you cannot handle it. Mix for several minutes to activate the gluten or knead by hand for several minutes. Once you have a nice dough, coat in vegetable oil or dust lightly with flour and return to the large mixing bowl to rise. Cover the bowl.

Leave the dough to rise for 1 to 2 hours depending on the humidity, until twice the size.

On a clean surface, sprinkle some flour and roll out half of the dough to about 1/4 inch thick. Try to keep the width only as long as the loaf pan you are going to bake the loaf in. You will end up with a fairly long, narrow rectangle. Mine ended up a bit too wide but you can always trim it to fit your pan.

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Sprinkle the dough with:

  • cinnamon (approximately 1 and 1/2 tsp)
  • brown sugar (approximately 1/3 cup packed)

Roll tightly and place in a greased loaf pan. Repeat with the other half of the dough. Let the loaves rise for another hour.

Bake at 350 degrees F for approximately 40-45 minutes until golden brown and baked through. Take out of pans to cool. Enjoy!

 

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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