Tuesday, December 27, 2011

Mini cinnamon donuts (eggless!)

My friends at work got me this awesome mini donut baking pan. I recently tried it out and loved the delicious results! Plus you can feel a little better about eating this sweet treat since it is baked instead of fried. You can tweak the base recipe (came from the back of the Wilton baking pan!) to include any of your favorite flavors. I made a lemon glaze version with sprinkles on top and a cinnamon powdered sugar version. The original recipe calls for one egg but I tried using ground flax as an egg replacer and it worked out great!


½ cup granulated sugar
Zest of 1 lemon
½ tsp cinnamon
1¼ cups cake flour, sifted
1¼ tsp. baking powder
¾ tsp. salt
½ cup buttermilk
2 tbsp ground flax seeds
6 tbsp water
1½ tbsp. butter, melted
½ teaspoon of vanilla

½ cup powdered sugar
1 tsp cinnamon
a pinch of salt


Prepare pan with baking spray.

1. Heat oven to 425 degrees F.

2. In a small bowl combine sugar, cinnamon and lemon zest

3. In a large mixing bowl, sift together cake flour, baking powder, and salt. Stir in sugar mixture.

4. Mix the ground flax with the water and microwave for about two minutes until it has an egg-like consistency.

5. Add buttermilk, flax mixture, butter, and vanilla and stir until just combined.

6. Add batter to a ziplock bag, cut a small hole and fill each donut cup half way. If you put too much the donuts don't have a nice hole in the middle.

6. Bake 4–6 minutes or until the top of the donuts spring back when touched.

7. Let cool in pan for 4–5 minutes before removing to a cooling rack. Roll the donuts in the cinnamon sugar.

Sunday, September 18, 2011

Best Eggless Chocolate Chip Cookies

For years I've been looking for the ultimate eggless chocolate chip cookies recipe and the search is finally over! What's the secret? Using flax seeds! Yup, you read that right. You can pack a (small) nutritional bonus in to your sweet treats! Flax seeds are rich in omega-3s, can help lower cholesterol and are good for bone health. Adding around two tbsp of ground flax seeds to your daily diet can help get these benefits.

How does it work like an egg substitute? Mixing ground flax seeds with hot water creates a sticky egg-like mixture that seems to helps bind the cookies. Plus they stay soft and chewy, even after a few days in an air-tight container (that is if they don't get gobbled up immediately). Another bonus - you can eat the cookie dough without worrying about salmonella.

Here is the recipe I adapted from the Joy of Cooking book.  It's actually my favorite chocolate chip cookie recipe (with egg) as well. It has never failed me:)

1 cup plus 2 tbsp all-purpose flour
1/2 tsp baking soda

1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar

1 tbsp ground flax seeds
3 tbsp water 
1/4 tsp salt
1 1/2 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)
1/4 cup Skor pieces (optional)

1. Preheat the oven to 375. Grease or line 2 cookie sheets.2. Whisk together flour and baking soda.
3. Beat butter and sugars in a large bowl until well-blended.

4. In a microwave-safe bowl, mix ground flax seeds and 3 tbsp water. Then warm it in the microwave for 30 seconds to a minute to get the sticky consistency. 
5. Mix in the salt and vanilla to flax mixture. Then add to the butter-sugar mixture and beat until well combined.
6. Stir in the flour mixture until well-blended and smooth. 
7. Stir in chocolate chips, walnuts and Skor pieces.
8. Drop the dough by heaping teaspoonfuls about 2 inches apart on the cookie sheets. 

9. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and the edges are brown, about 8 - 10 minutes. (I find they are chewier if you take them out closer to the 8-minute mark.)
10. Let it stand briefly, then remove to a rack to cool. 

Makes about 36 cookies.

* If you want to make the recipe with egg, swap the 1 tbsp ground flax seeds and the 3 tbsp water with one large egg.

Saturday, May 28, 2011

Chocolate Crinkle Cookies

My cousin Anita recommended this delicious recipe for chocolate crinkle cookies to me and it's definitely a keeper! I made a few tweaks to the original Betty Crocker recipe and one I found on allrecipes.com by including some instant coffee powder, cinnamon and dark chocolate chunks.

The cookie is fudgy and soft in the middle and has a seriously intense chocolate flavor. It looks really pretty with the dark chocolate colour peeking through cracks (or crinkles) in the icing sugar. When they come out of the over there are parts of the cookie that are just melted chocolate. It's really yummy. I loved it and hope you will try it out!

2 cups cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 tsp vanilla
1/2 tsp salt
2 tbsp instant coffee powder
1/2 tsp cinnamon
2 tsp baking powder
2 cups flour
1/2 cup semisweet chocolate chips or dark chocolate chunks (I used 4 squares of Lindt 70% dark chocolate and a handful of chocolate chips)
1/2 cup icing sugar

1. Mix together cocoa powder, sugar and vegetable oil with a hand mixer.
2. Add one egg at a time and blend. 
3. Add vanilla, salt, coffee powder, cinnamon and baking powder.
4. Slowly mix in the flour.
5. Fold in the chocolate pieces.
6. Cover and put in the refrigerator for four hours (or I read you can put it in the freezer for 45 mins). 
7. Pre-heat oven to 325 degrees.
8. Take a spoonful of the chilled dough and roll in icing sugar. Place on a greased cookie sheet.
9. Bake for 10-12 minutes. Let it cool for one minute then remove and place on wire rack to cool further.

This makes a huge batch of cookies.  I split the dough in to two logs and left one in the freezer to bake later.

Sunday, January 23, 2011

Sunday, January 9, 2011

Almond Puffs

I made these yummy eggless almond puffs over the Christmas holidays.

I've posted the recipe on Married to a Desi. Check it out!
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