Health for life

As i told earlier, i baked 3 cookies out of 4 cookies suggested by Vijayalakshmi for our this months Home Bakers Challenge, one among the cookies is this peanut butter cookies. Am an ardent fan of peanut butter and my pantry will always a huge bottle of this nutty butter. This peanut butter is quite versatile and tried many dishes out of it, even i tried adding in our Indian eggplant curries, trust me they tastes fantabulous. I baked this peanut butter cookies immediately once Viji announced her choice of cookies and everyone at home just loved munching this super nutty cookies.

Peanut butter cookies with crunchy peanut butter tastes fantastic and obviously they makes a pect pair with a cup of warm milk. Eventhough am not a breakfast person, i dont hesitate a second to munch these baked goodies for my breakfast, yep i just love it that much. Now you may know how much i love these super nutty butter.To add more nuttiness to this delicious scrumptious cookies, you can also some chopped roasted peanuts too.Sending this biscuits to Gurus Giveaway - Kids Special.


Recipe Source : Martha Stewart
1+1/2cups All purpose flour
1tsp Baking powder
1+1/2cup Crunchy peanut butter
1cup Packed light brown sugar
1/2cup Unsalted soften butter
Milk (as per need)

Preheat the oven to 350F.

In a mixing bowl, beat together the peanut butter, sugar and butter until they turns smooth.

Sift the flour and baking powder together and keep aside.

Gradually add the flour mixture to the wet ingredients and combine,sprinkle milk to turn everything as soft dough.

Pinch off the dough as medium size balls, and roll.

Place it over a baking sheet lined over a baking tray, press the balls with a fork.

Bake the cookies for 15-18minutes until they turns lightly golden.

Cool the cookies on a wire rack and enjoy.

Mousse is a french word which means something light and airy in texture. Mousse is a type of airy texture food either prepared as a sweet or savoury goes for light and fluffy to creamy and thick texture. Dessert mousses are made typically with whipped egg whites or whipped cream, they are usually flavoured with chocolate or a with fruits puree, mousse dessert are served after a heavy meal and this light dessert will suits pectly for many occasions and sometimes chocolate mousse is used for making frosting cakes or in entremets, a variety of single serving desserts.

Coming to todays chocolate mousse its completely egg free, gelatin free. A very light and delicious dessert prepared with milk, cream,agar agar,melted chocolate and cornflour. This mousse is extremely easy to prepare and seriously gets vanished very much quickly too.This is my third post for this weeks blogging marathon under the theme chocolates..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33..


2cups Milk
1tbsp Cornflour
4tbsp Sugar
1tbsp Cocao powder
1/4cup Chocolate chips
2tsp Agar agar powder
1/2tsp Vanilla essence
1cup Cream

Mix the cornflour, cocoa powder with quarter cup of milk and keep aside.

Bring boil the milk with sugar in a pan.

Add the chocolate chips,cocao-cornflour paste to the boiling milk and stir continously.

Remove it from the flame and let it cool.

Meanwhile bring boil quarter cup of water, add in the agar agar powder, cook until it gets dissolves. Let it cool completely.

Beat the cream until they turns fluffy.

Add the agar agar mixture,cream to the chocolate custard.

Mix everything gently and pour this mixture to the serving bowl or ramekins.

Keep in fridge for atleast two hours.

Decorate it with sugar pearls or sprinkers.

Serve.

Thumbprint cookies goes always for shortbread like very buttery and melt in mouth texture cookies. These cookies are seriously very addictive and one of my favourite cookies are simple vanilla and chocolate thumbprint cookies. Todays post is prepared with a fruit pulp that too strawberry pulp, actually these cookies are suggested by Viji for Home Bakers Challenge but somehow i couldnt post these strawberry thumbprint cookies earlier. But thank God these pretty attractive cookies fits pectly for this weeks blogging marathon theme. Theme of this first week is cooking with fruits and i chosed berries from the list given by Srivalli.

After rasgullas and eggless pudding, hope you all will definitely love these scrumptious cookies with strawberries.If you dont get the fresh strawberries, you can still make these cookies with frozen strawberries too, but if you using frozen berries, take care not to add water and make the pulp very thick else your cookie dough will turn watery and your cookies will get flatten easily while baking, they wont retain their shape. Kids will definitely love this cookies and none can stop just with one after having these cookies, yes they are seriously very additive.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.




1+1/2cups All purpose flour
4tbsp Butter (room temperature)
7tbsp Sugar
1/4tsp Baking powder
3tbsp Thick strawberry pulp
A pinch Salt

Chocolate Sauce:
1/4cup Dark chocolate bar (chopped roughly)
2tsp Butter
1tbsp Cream


Sift the flour, salt and baking powder,keep aside.

In an another bowl, take the butter, sugar and whisk until they gets well blend.

Add the thick strawberry pulp,beat well.

Slowly add the flour to the wet ingredients and make a soft dough.

Wrap the dough and keep in fridge for an hour.

Brownie is a flat,baked squares or bar prepared usually with fudgey,cakey like texture. A brownies is a cross between a cake and a cookie. They may includes nuts,whipped cream,chocolate chips or many more ingredients, a variation made with brown sugar and without chocolates called blondies is also a kind of brownies. Brownies goes awesome for desserts, in most of the restaurants they are served with a scoop of icecream,whipped cream, or simply sprinkled with powdered sugar. Kids can carry very well brownies in their lunch box and they are typically eaten by hand.

Today am sharing a super moist, very chocolatey and very fruity brownies prepared with homemade applesauce. These brownies are lower in fat than most of the brownie recipes and its tastes seriously delicious since this brownies goes for loads of nuts and chocolate chips. An easy brownie to make and enjoy anytime of the day with your favourite drink.This eggless,butterfree and lowfat applesauce brownies suits pectly for this weeks blogging marathon as i chosed chocolates as my theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

You can use storebought apple sauce or else homemade, i simply cook some apple chunks with enough water and grind them as thick apple sauce, you can either spice them with cinnamon or cardamom,but for this recipe we need unflavoured applesauce.Sending to Srivallis Cake Mela.




1cup Flour
1/2cup Oil
1cup Applesauce
1tsp Vanilla extract
1cup Sugar
1/4cup Unsweetened cocoa powder
1/4tsp Baking powder
1/2cup Chocolate chips
1/4cup Hazelnuts or any other nuts (roughly chopped)
1/4tsp Salt

Line a square baking pan with a greased baking sheet.

Whisk together the oil, applesauce, sugar and vanilla extract.

Meanwhile sieve together the flour,cocoa powder,baking powder,salt and keep aside.

Now add the wet ingredients to the dry ingredients and slowly mix everything, dont overmix.

Fold in the chocolate chips, chopped nuts.

Pour the prepared batter to the already prepared baking tin and bake for 20-25minutes.

Let them cool completely.

Slice it as small squares and enjoy.

I love challenges, especially food challenges, they will definitely pull you to bring out our creativity and obviously your creative mind will dish out many fabulous dishes. Here comes my one creative bake aka cake with lemon tea and pistachio for our this months Magic Mingle Challenge, when Kalyani announced this combo i never thought that my fellow bloggers who are all part of this challenge will bring out this much varieties foods with these combination. I can guess very much that even Kalyani might be astonished to see the foods they are dishing out.

Coming to this chocolate cake, i quickly prepared this cake for our evening snacks when it was snowing here, lemon tea gives a wonderful aroma to this usual chocolate cake and needless to say about the nuttiness by pistachios in this cake. This cake takes very less time to get ready and they also get vanished very much easily if you have chocolate lovers at home. Recently while doing an another challenge, i came to know that we can add boiling water to the chocolate cake batter to make them soft and moist, i used the same techinic here and replaced the boiling water with boiling lemon tea. If you love citrus bakes, this cake is for you.



1+3/4cup All purpose flour
2cups Sugar
1/2cup Vegetable oil
1cup Yoghurt
1cup Boiling lemon tea waer
2tbsp Flaxseed meal
3/4cup Dutch process cocoa powder
1+1/2tsp Baking soda
1+1/2tsp Baking powder
1tbsp Vanilla essence
1/4tsp Salt
1/2cup Chopped pistachios

Heat the oven to 350F, grease a round pan and keep aside.

Stir together the sugar,flour,cocao powder,baking powder,baking soda,flax seed meal and salt in a bowl.

Meanwhile take together the yoghurt,vegetabke oil an vanilla in an another bowl, make a well in the middle of the dry ingredients.

Gradually add the wet ingredients,boiling lemon tea to the dry ingredients,mix it well.

Fold in gently the chopped pistachios.

Pour the batter to the prepared pan, sprinkle some nuts on the top and bake for 20-25minutes until a skewer inserted comes out clean.

Remove the pan from the oven and let them cool completely.

Cut the cake as you desire and serve with a chocolate sauce or dust the cake with confectioners sugar.

Halloween is around the corner and for our this months Home Bakers Challenge, Nalini suresh of Nalinis Kitchen was the host of this month. She chosed a couple of spooky halloween bakes and i was very eager to bake this spooky witch fingers she suggested as soon as possible. Yes these witch fingers are in my to do list since ages i must say, last year i really wanted to make this fingers but finally i couldnt make coz of few changes with household stuffs also none at home was interested to eat these spooky fingers,so i gave up this bake. But this year, i was really excited when Nalini chosed this spooky witch fingers.

The recipe Nalini suggested was with an egg, since i dont want to make with egg, i chosed to make mine as eggless. I tried these fingers with a basic butter cookies dough and these spooky witch fingers came out extremely pect. Beware they are very much addictive. Eventhough they are spooky,my kids simply loved munching them for their snacks.


1cup Butter (softened)
1/2cup Confectioners sugar
1/2tsp Vanilla extract
2+1/2cups All purpose flour
Few whole almonds
1/4tsp Baking powder
1/4tsp Salt

Combine the butter,sugar,vanilla extract in a bowl and beat it until they turns soft and fluffy.

Sieve together the flour and baking powder,salt.

Gradually add the flour mixture and turn everything as a soft dough.

Wrap it and keep in fridge for 30minutes.

Line the baking sheet onto a baking tray..Grease it.


Take a teaspoon of dough, with a wax paper roll the dough into a thin finger shapped cookies.

Press one almond into one end of each cookies.

With a sharp knife,make a small cut to give a more finger like appearance. Arrange the cookies on the baking sheet.

Bake the cookies for  15-20minutes.

Let them cool completely.

You can make them more spooky but squeezing a small amount of red decorating gel into the cavity and place the almond to make the gel ooze out around the tip of the cookie.

Our this months Baking Partners challenge was to make either dinner rolls with eggs or eggless dinner rolls. Swathi of Zesty South Indian Kitchen,the brain child of this monthly baking event shared us 7types of dinner roll shapes and asked us to try atleast 3 among them. I chosed to make both eggless and rolls with eggs for this months challenge. I tried the small braid rolls with eggs while for eggless version i went for clove leaf rolls and lion house rolls.

I followed exactly as the original recipe of dinner rolls with egg which Swathi send to us through mail,but i made a small change in the eggless version dinner rolls ingredients, the original recipe without egg had potato starch or cooked potato since i dont want use it, i skipped it and went for custard powder. Addition of custard powder gives a wonderful colour to my eggless dinner rolls and tastewise we didnt found anything different,my kids just enjoyed thoroughly when i served these dinner rolls along with cream cheese and a bowl of warm soup.However i enjoyed thoroughly this challenge as i like to play with yeast.


Small Braid Rolls:
5cups All purpose flour
1no Egg
1/4cup Sugar
1+1/2tsp Salt
2tbsp Dry yeast
2/3cup Milk powder
2cups Warm water
1/3cup Butter

Mix the water,milk powder together until the milk powder get dissolves.

Add the yeast to the mixture,then add the sugar,salt,butter,egg and the flour, mix everything and knead for a while, its will be sticky.

Now add the 2more cups of flour and knead for another few minutes to get a stiff dough. Finally add a cup of flour and knead again, the dough will be soft and not too sticky.

Transfer this dough to a greased bowl and keep in warm place for 2hours until they double their size.

Sprinkle the counter with a flour and put the dough on the flour.

Flatten the dough as rectangular disc, cut small rectangular disc from the rolled disc.

Make three slits to the small rectangular disc without disturbing the top of the disc, make the braid as show in the video.

Video for Small Brain & clove leaf rolls

Once the braid is ready, keep it again in warm place. Preheat the oven to 350F and brush the small braid rolls with egg yolk and bake for 20-25minutes until the crust turns brown.


                                                          Clove Leaf Rolls (Eggless)



                                                        Lion House Rolls (Eggless)
For Eggless Rolls:
4cups All purpose flour
2tsp Instant year
1/4cup Custard powder
1cup Lukewarm milk
2tbsp Sugar
1tsp Salt
4tbsp Butter
1/4cup Milk + 1tsp sugar for brushing

Take the flour,salt,sugar,yeast,custard powder and butter in a bowl..

Mix everything well,now add the lukewarm milk and knead everything as a soft dough, again knead to dough for few more minutes until they turns elastic.

Keep in a warm place until they double their size.

Punch the dough and prepare rolls with the shapes as you desire.

Simply roll the dough and pinch down three small balls from dough,place them to a muffin mould and keep aside to double their size,this is clove leaf roll.

Roll the remaining dough as a rectangular disc, cut it in the middle and cut them as small sized rectangular disc, and roll over them, arrange in a greased plate to rise until they double their volume, this is lion house rolls.

Watch here for Lion house rolls

Preheat the oven to 350F, mix the milk and sugar for brushing and  brush the dinner rolls on the top.

Bake for 20-25minutes or until the turn turns golden brown.

Let them cool completely and enjoy with your favourite spread.

After two beautiful dishes cooked through microwave oven, i seriously want to finish this weeks blogging marathon with a sweet or cake cooked through it. Microwave oven do bake cakes within few minutes and if you are craving for a quick bake,just make a single serving mug cake through microwave oven,am sure that this mug cake will definitely satisfy your sweet tooth. Since am a chocoholic person,i love anything with chocolate and this kind of sudden mug cakes are my all time favourite. Eggless or butterless with chocolate or without chocolate, this mug cake gets ready within a minute.

Its been a while i want to make baked pancakes with dates, recently my aunt send me a parcel with many wonderful stuffs in it. Have you seen my new props with wooden stuffs,she packed me through the parcel and am the happiest person in the world, along with those props she also packed me few nuts,dry fruits and few dairy milk chocolates. Dates were one among them and i used the seedless dates she send to me for making this beautiful baked pancakes. Instead of making pancakes through the pan,give a try to this baked version,am sure you guys will love it.

No more cooking with continous checking, flipping pancakes and all , these baked version works out wonder. Within 20minutes and a muffin pan mould,your pancakes are ready to relish with your favourite syrup. These baked pancakes suits absolutely pect for hectic morning days and you can feed everyone easily,just by packing this baked pancakes for their breakfast. These baked pancakes can be enjoyed thoroughly like a fingerfood and no need of forks or knives to cut or eat. How simple na!!.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.


2cups Wholewheat flour
1cup Dates puree
1/4cup Honey
1tsp Baking powder
1cup Yogurt
Water as per need

Mix the honey,dates puree,yogurt in a bowl, meanwhile sieve the flour with baking powder.

Gradually add the flour to the wet ingredients, add enough water to make a thick batter.

Line the muffin liners over the muffin baking tray.

Preheat the oven to 350F.

Spoon out the pancake batter to the mould lined with the muffin liners.

Bake for 15-20minutes until a skewer inserted comes out clean.

Once they get well cooled, dust generously the top with confectioners sugar and enjoy.

Every 15th of the month, if you are following my space my followers will definitely know that am a part of a group with a decent bunch of home bakers called baking partners.This challenge was started by Swathi of Zesty South Indian Kitchen and every month we will be baking cakes or breads. Our this months challenge was bread with Tangzhong method and scalded method.I decided to bake my breads with tangzhong method, this method of baking bread is quite famous in Asian countries.

Tangzhong is a water roux method prepared with a part of flour along with 5parts of water combination.This mixture is later cooked in low heat to make a roux, once this mixture thickens, its cooled down to room temperature and this roux is used in bread making. Leftover water roux, can be conserved very well in fridge in case if you need just half of the prepared roux for making a bread.Tangzhong method gives super softness to the bread and also keep the bread will stay fresh much longer than the usual breads.You can make the famous Indian dilkush/dilpasand, coconut and dry fruits stuffed bread with this tangzhong method. However i choosed to bake mine with rye flour as a simple bread and as cinnamon rolls with all purpose flour and wheat flour combination.


Tangzhong/Water-roux:
1/3cup All purpose flour
1cup Water

For Rye Bread:
1+1/2cups All purpose flour
3tbsp+2tsp Sugar
1cup Rye flour
1tsp Salt
1/4cup Mashed potatoes
2tbsp Milk
1/2cup Milk
120grms Tangzhong/Water roux (use half of the tangzhong)
2tsp Instant yeast
3tbsp Butter (cut as small pieces & softened)

Making the tangzhong:



Mix the flour in water well without any lumps.

Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.

Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.

Rye Bread:


Take the flours,sugar,salt,milk powder and instant yeast in a bowl,make a well in the center.

Meanwhile take the milk,mashed potatoes, tangzhong in an another bowl,whisk well and add it to the dry ingredients.

Knead everything as a dough, add the butter and knead again for a while, this dough will be smooth but not sticky and elastic.

To text stretch the dough, if its forms a thin membrane, your dough is done. Knead the dough as a ball and place it in a greased bowl,cover it and let it sit in warm place for about an hour.

Transfer the dough a flate space, deflate the dough and divide into three or four equal parts, place it in a plate and let it sit again for half an hour covered with plastic.

Roll the each balls as long oval and roll it to form a log like loaf.Place it in a greased loaf pan, keep again for an hour to double their volume.

Preheat the oven to 350F.

Brush the loaf with milk and bake for 25-30minutes until the crust turns golden brown.

Remove the bread from the pan and cool it completely before slicing.

I used few chocolate chips while rolling my loaf but unfortunately i didnt sprinkled them generously.


I replaced the rye flour with wheat flour and prepared my bread dough with water roux.

For cinnamon rolls:
Bread dough

2tbsp Cinnamon powder
2tbsp Brown packed sugar
2tsp Butter


Flatten the dough with a rolling pin and brush the butter over the flattened dough and springle the packed brown sugar, cinnamon powder over the dough..roll the dough as a loaf...

Slice the dough as thick slices,arrange those slices over a greased baking square pan..Cover it with a plastic wrap and let it sit again for an hour until they double their volume.

Preheat the oven to 350F..arrange the baking pan in the middle rack and bake the uncooked rolls for 25-30minutes until its turn golden brown.

Let them cool,prepare a thick paste with confectioners sugar and water,drizzle over the rolls once they gets cool completely.

Enjoy!!

After shortbread sandwich cookies and eggless peanut butter cookies, i baked some addictive pinwheel cookies with vanilla and chocolate eggless doughs. These pinwheel cookies are in my to do list since a long and i seriously want to make them atleast during this year, yep you read it correctly these pinwheel cookies are in my to do list since many years.Finally i baked them few days back for our this months Home Bakers Challenge,an another cookie suggested by Viji.

These chocolate and vanilla pinwheel cookies are quite popular among the pinwheel cookies and i know this cookies are quite buttery,addictive also it my kids favourite. I can bake this recipe for days in row and the cookies will disappear definitely super fast. If you make a huge quantity of this cookie dough, the nice thing is that you doesnt need to bake them all at once, you can store this cookie dough in freezer for a long and you can bake it anytime whenever you crave for some.An excellent evening snack to munch with a cup of warm milk or coffee.Sending this cookies to Gurus Giveaway - Kids Special.



Recipe Source: Heritage Cook
1+1/2cups All purpose flour
1/2tsp Baking powder
1/4tsp Salt
1/2cup Unsalted softened butter
3/4cup Sugar
3tbsp Milk (as per need)
1tsp Vanilla
1tbsp Unsweetened cocoa powder
1/4cup Semi sweet chocolate (melted)

Sift the all purpose flour,baking powder and salt,keep aside.

In a mixing bowl, beat the butter and sugar until they turns smooth and light.

Add in the vanilla extract and 3tbsp of milk, add the flour mixture slowly and knead everything as smooth dough.

Remove half of dough and keep aside.

Now add the cocao and melted chocolate to half of the dough and blend it well.

Roll the doughs as thick discs and cover it with plastic cling film and keep in fridge for an hour.

Roll out both doughs as 12inch square between 2pieces of parchement paper.

Remove the top sheet of parchement paper from both vanilla and chocolate rolled square and filp the chocolate dough over the vanilla dough.

Roll over the top with a rolling pin to make the doughs adhere.

Roll up tightly the dough as a big log.

Trim the sides and caully slice the logo into 1/4inch thick cookies.

Preheat the oven to 350F.

Transfer the unbaked pinwheel cookies to a baking sheet lined over a baking tray and bake for 10-12minutes.

Cool it on wire rack and enjoy.

After few snacks and few main course dishes for this weeks blogging marathon, from today onwards ill be posting some of the kids friendly sweet bakes.Cakes,muffins and cupcakes have their most important place in my menu card if am organising anything for kids special party. I know how kids loves cupcakes,muffins or cakes, i have seen many times some kids go back to their home after a bitthday party just having simply some muffins and juices instead of foods.

 Last weekend, my lil one bugged me to bake some muffins with chocolate, without any second thought i prepared immediately this catchy marble eggless muffins with peanut butter, leftover over ripen bananas and chocolate. This muffins tastes absolutely fabulous and turned super spongy, obviously they vanished within few minutes.If you planning a birthday party for your kiddo, dont hesitate a second to make this eggless marble muffins friends.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.



2+1/2cups All purpose flour
1/4cup Butter
1/2 cup Sugar
1/2cup Creamy Peanut butter
1cup Banana Puree
1tsp Baking powder
1/2tsp Baking soda
2tbsp Cacoa powder
1cup Yogurt
1/4tsp Salt

Preheat the oven to 350F.

Line the muffin pans with paper moulds.

Beat together the butter,sugar, peanut butter together until they turn smooth.

Now add the yogurt,banana puree and beat for few minutes.

Sieve the flours with salt, baking soda and baking powder together and add gradually to the already prepared wet ingredients.

Mix everything well with a spatula,dont overmix the batter.

Divide the batter in two bowls, add the cacoa powder to a bowl and mix gently

Spoon the peanut-banana muffin batter to the paper moulds, top it with the cocao muffin batter.

Take care to fill half of the paper liners,dont touch the batter or swirl it

Bake for 20-25minutes or until a toothpick inserted comes out clean.

Let them cool completely and enjoy.

If you are an ardent fan of Harry potter books,you would have surely heard lot about this word cauldron. But i have never seen cauldron as cakes until Gayathri send us this recipe suggested by Archana for this months Baking Eggless Challenge.Seriously when i saw this cake, i really want to make some soon as possible just to see how my kids will react to this beautiful very attractive cake. Finally i tried them this week, unfortunately i had hard time with the chocolate handles as they were seriously very fragile and i couldnt able to get them pectly.Else everything came out extremely pect and i filled my cauldron cake with mascarpone chesse filling.

My kids just enjoyed having this beautiful cakes even i served them with broken chocolate handles,ill be making again soon for my sons birthday. Yep this cake is pretty easy to make apart from the chocolate handles. May be with more concentration and patience,i think ill be able to get those chocolate handles pectly next time,fingers crossed.Do check Champa, Srivalli, Sumana Deepak,Veena,Jayasri and Preeti Deo wat they baked for the last day of bake-a-thon.


2cups All purpose flour
1/4cup Unsweetened Dutch process cocao powder
1cup Sugar
1cup Yogurt
1tsp Baking powder
1/4tsp Baking soda
1/2cup Butter (room temperature)
1tbsp Cornstarch
1tsp Vanilla essence
1/4tsp Salt

Line the muffin mouls with paper liners.

Preheat the oven to 350F.

Sift the flour,cocao powder,corn starch,salt,baking soda and baking powder together.

In an another bowl, beat together the butter and sugar until they turn smooth, add the yogurt,vanill essence and beat for few minutes.

Fold in the flour mixture and mix gently with a spatula.

Pour enough batter to the lined baking mould and bale for 15-20minutes and let them cool completely.

Mascarpone Cheese Filling:

1/2cup Mascarpone cheese
1/4cup Heavy cream
1/2cup Confectioners sugar

Beat the heavy cream until stiff peaks form.

In an another bowl,beat the mascarpone cheese and confectioners sugar until everything get well mixed.

Gently fold the cream to the cheese mixture and mix well. Keep in fridge for atleast an hour before starting the filling.

Chocolate handles:
1/2cup Chocolate chips

Melt together the chocolate chips with few drops of water in microwave oven for a minute, whisk well and transfer it to a pastry bag.

Pipe it over a baking sheet as handles and keep aside until its hardens.

Chocolate Glaze:
1/2cup Chocolate chips
2tbsp Butter

Melt the chocolate with butter in microwave oven for a minutes, whisk well and keep aside for 5minutes,transfer it to a piping bag.

Assembling the cake:
With a cupcake corer or a sharp knife, cut out a cavity in the bottom of the cupcake,fill it with the already prepared mascarpone cheese filling.

Original recipe went for dipping the top of the cupcake into the chocolate glaze,i just skipped that part.

Now pipe the chocolate glaze around the edge of the cupcakes, place the already cooled chocolate handles on the top of the cupcakes.

Enjoy.

Who will say no to warm pancakes drizzled with chocolate sauce for their breakfast??,definitely not me..Everyone love pancakes with anything, this time i tried my hands in making a super healthy eggless brown rice pancakes. I love bakes with brown rice flour and i never forget to pick a packet of this healthy flour from the usual organic shop. Coming to this beautiful pancakes, i quickly prepared these beauties with whole wheat flour,brown rice flour,honey along with chopped peaches as eggless pancakes. They turned out extremely fluffy,soft and super filling. Its completely eggless,butterless and sugarless,a pect breakfast to kick start a day.

These pancakes goes directly to Kalyanis Magic Mingle, eventhough our this months magic ingredients are watermelon and rice, Kalyani,the brain child of this event kindly allowed me to cook with the available seasonal fruits and i picked peaches, its not peach season too but thank god we have some canned peaches here.




1cup Wholewheat flour
1/2cup Brown rice flour
1/2cup Chopped peaches (mini bites)
1/2cup Honey
1tsp Baking powder
1/4tsp Baking soda
1cup Yogurt
Water as per need

Mix the honey,yogurt, peach chunks in a bowl, meanwhile sieve the flours with baking powder,baking soda.

Gradually add the flour to the wet ingredients, add enough water to make a thick batter.


Heat a non stick pan,gently drop enough batter for pancakes,drizzle oil or butter if needed.

Cook on both sides until they get well cooked..

Serve warm with maple syrup,chocolate syrup or nutella spread..

I have already posted a super attractive thumbprint cookies with custard powder,everyone at home enjoyed thoroughly those cuties, from that day my lil one started asking me to make again with chocolate. This weekend,he bugged me very much and finally i finished making some with an easy chocolate sauce,you can replace very well this chocolate sauce with nutella spread.

Since i ran out of the nutella, i prepared quickly a ganache like chocolate sauce. These cookies are big hit at home again and we couldnt stop munching these beauties.These attractive cookies tastes absolutely incredible,quite addictive,super buttery and definitely a kid pleaser. As usual i prepared my thumbprint cookies as eggless version,if you dont like chocolate filled cookies, you can go very well for any kind of jams.Sending to 60days of Christmas hosted by Priya and Divya.


1+1/2cups All purpose flour
1/2cup Butter (room temperature)
1/4cup Confectioners sugar
1tsp Vanilla extract
2 tbsp Milk

For chocolate sauce:
1/4cup Dark chocolate bar (chopped roughly)
2tsp Butter
1tbsp Cream

Applesauce cake with chocolate chips makes a pect evening snack cake. This applesauce cake will be extremely moist,super spongy and extremely addictive coz of the chocolate chips. This cake is completely egg free, low fat and also vegan. I used applesauce and oil for making this cake, apple sauce acts a butter and oil with applesauce make this cake simply super moist. You can enjoy seriously this quick and easy cake for you breakfast with a cup of tea or else for your snack with a cup of coffee or milk.

Y am posting an eggless cake today instead of Diwali sweets or savouries,coz my theme of this week of blogging marathon is Eggless cakes. Seriously blogging world taught me how to make cakes without eggs and i have stopped running behind eggs since a long. If i dont have eggs, i dont even bother about it and make eggless bakes with their substitutes, one of my favourite egg substitute is fruits puree. That too applesauce works wonder in eggless bakes. Applesauce gives a wonderful moist texture to cake, if you want to make an eggless cake, give a try to this cake. Am sure you will definitely love this super spongy and moist applesauce cake.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.Sending this vegan cake to my event  Healthy Diet - Fat Free Recipes guest host by Dhanish.Sending to Srivallis Cake Mela.


2cups All purpose flmour
1tsp Baking powder
1/2tsp Baking soda
1cup Sugar
1/2cup Chocolate chips
1/2tsp Cinnamon powder
1/2tsp Salt
2cups Applesauce
1/2cup Oil

Preheat the oven to 350F, grease a round baking pan  and keep aside.

Sieve together the flour,baking soda,baking powder, cinnamon,salt and keep aside.

Whisk together the applesauce,oil and sugar, beat together until the sugar gets dissolves.



Slowly add the dry ingredients to the wet ingredients, dont over mix the batter.

Fold gently the chocolate chips and pour the batter to the already prepared pan.

Bake in middle rack for 20-25minutes,until a skewer inserted comes out clean.

Let the cake cool completely.

Enjoy with a cup of tea or coffee.

If you love having eggless muffins for our breakfast like me, this muffins are for you.I went for both pumpkin and dates puree  for making this wonderful looking muffins. Obviously its a wonderful way to sneak the famous iron rich healthy dates and none at home will definitely find out the famous secret ingredient. I used cinnamon and nutmeg powder in this muffins,these both spice powders completely masked the smell of pumpkin and dates. Just have two of this muffins for your breakfast with a cup of coffee to kick start your day,these muffins will definitely satisfy you. Am sending this muffins to my own event Healthy Diet- Healthy Finger Food guest hosted by my wonderful friend Preeti of Isingcakes.

For making dates puree, just soak 10 or 15numbers of  deseeded dates in hot water,grind as smooth paste with enough soaked water, this is how i prepared my dates puree.You can use very well store bought purees or canned ones for this muffins but somehow i like to make these kind of purees with fruits myself at home. If you want you can also go for chopped dates instead of dates puree.


1+1/2cups Whole wheat flour
1/2cup All purpose flour
1/2tsp Baking soda
1tsp Baking powder
1tsp Cinnamon powder
1/4tsp Nutmeg powder
1/2tsp Salt
1cup Oil
3/4cup Sugar
1tsp Vanilla extract
1/4cup Dates puree
3/4cup Pumpkin puree

Preheat the oven to 350F, line the muffin cups with paper liners and keep aside.

Sift the flours,baking soda,baking powder, spice powders and salt and keep aside.

In an another bowl,whisk together the oil,sugar,dates puree and pumpkin puree,vanilla extract until the sugar gets well dissolved

Fold in the flour mixture gently and mix with a spatula,dont overmix.

Fill the muffin cups with this batter, bake in middle rack for 20 minutes until a skewer inserted comes out clean.

Cool completely and enjoy with a cup of coffee.

Our this months Baking Eggless Challenge is this super soft and incredible cake from Brovst region of Denmark.This months bake was suggested by Meena of Chettinad Fiesta and we truly enjoyed this cake,a big thanks to both Gayathri and Meena for challenging us with this beautiful,spongy cake. Baking eggless is a group of enthusiastic home bakers and every month we will be baking a bake without eggs, as the main motto of this baking group is to convert a usual bake or cake as eggless with egg subsitutes.As i told earlier, i love baking without eggs and much better as vegan, obviously nowadays i dont run behind the eggs. Even i dont worry if i ran out of the eggs as i learned many egg subsitutes to replace the eggs and i never miss eggs in my bakes.