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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Caramel Latte Cake

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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.

Frosting

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.

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Lemon Blueberry Cream Cheese Loaf

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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.

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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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