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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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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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

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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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Not Your Mama’s Potato Salad

Summer is here!! Enjoy this yummy Italian inspired Potato Salad recipe!!

my eggless world

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Summertime is coming and with it brings outdoor fun, family, friends and BBQ’s! Of course there’s the inevitable potato salad, laden with mayo and eggs.  An egg-allergic, and not to mention high fat nightmare. I have been experimenting with potato salads in the past few years and have come up with some delicious alternatives to a traditional potato salad. I make Italian potato salad, a Mustard-based potato salad and a Bacon Cheddar Ranch potato salad. Today I made an Italian one to have for the long weekend. I will post the others as I make them.

Italian Potato Salad

  • 2 and half pounds new potatoes 
  • 3 generous tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove minced garlic
  • 3 tbsp Parmesan cheese
  • basil
  • oregano
  • parsley
  • thyme
  • salt and pepper

Cook the potatoes until just fork tender. Remove from pot and cool. I like to mix in the dressing when the potatoes are…

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Chocolate Pudding Pie

Try making this Chocolate Pie! It is soon much better than the kind that you can make from a box!!

my eggless world

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This is a great recipe for an eggless creamy chocolate pie. One of my family’s favs and satisfies my chocolate cravings!

Chocolate Pudding Pie

Crust:

  • 2 cups graham crumbs
  • 1/4 cup melted butter

Mix together and press into a pie dish. Bake 350 degrees for 10 minutes. Cool.

Pudding:

Whisk together:

  • 1/2 cup sugar
  • 1/3 cup cocoa
  • 3 tbsp cornstarch
  • 1/4 tsp salt

Whisk in the milk:

  • 2 and 1/2 cups milk

Cook over medium heat until thickened and boiling, stirring constantly. Once boiling stir and cook for another 3 to 4 minutes.

Remove from heat and add:

  • 1 tsp vanilla
  • 1 tbsp butter

Cool for about 5 minutes, stirring a couple of times. Pour onto graham crust and cool for about 30 minutes. Cover with saran wrap and refrigerate for a few hours until set.

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