Saturday, 20 December 2014

Eggless Cakes and Cookies for Christmas

Here is a collection of Eggless bakes for Christmas. More to come in the following days.So do come back to check them out...  


Friday, 19 December 2014

Eggless Chocolate Cornflakes Cookies

Winter holidays reminds me of my childhood. I used to wait for it so eagerly just to laze around and play with my friends as much as I wished. We lived in a pretty cold place but the cold winters never deterred us from staying out late into the night.

I used to leave small cups filled with water outside my window and eagerly get up just to see if it was frozen.I remember running to the strawberry patch checking for strawberries each and every day and trying to keep my friends away from the raw strawberries lest they pick a few to taste it!

And of course waking up late to the wonderful aroma of mom's breakfast dish and lunch dishes being prepared.The snuggling in the bed for an extra 5 minutes even after I was fully awake is something I miss even today!

And holidays also means a lot of goodies.Luckily I am not missing those as I have been busy baking cakes ,cookies and breads for the bakeathon event.The kids are loving it so much that Lil Angel comes home each evening asking me what new thing I have baked that day!

Today's post is this super addictive cookies. We, the kids and me, literally fought over these cookies. The only thing I regret is that I did not bake a large batch!

I used:
Adapted from - Sharmi's Passion

Corn flakes-2 cups
Maida/ All Purpose flour- 1/2 cup
Cocoa powder- 2 teaspoons
Powdered Sugar- 1/4 cup
Butter -  1/4
Salt- 1/8 teaspoon
Baking powder- 1/8 teaspoon

Roughly crush the cornflakes and keep aside.Sift together maid, salt and cocoa powder.

In a bowl , cream together sugar and butter till fluffy.Add the flour,1/2 cup crushed corn flakes.Mix together and knead to a somewhat stiff dough.If the dough is too crumbly, add a few drops of milk/ water.Refrigerate the dough for 15 minutes.

Pinch out small balls. Take the remaining crushed corn flakes in a plate . Gently press the cookie balls,flatten in lightly and coat it in the cornflakes. Place at a distance of 1" between the cookies in a greased / lined cookie tray and bake at 180 degree C for 12- 15 minutes/ the sides are slightly brown. The cookies will be soft when fresh out of the oven but will get crisper after cooling.So do  not be tempted to over bake the cookies.Once the cookies are done, remove from the cookie tray and cool on a wire rack.

Serve the cookies after they cool down / store them in air tight container.


  • If the dough is too stiff after refrigeration,add a few drops of warm water / milk and knead one more.
  • Do not over bake. They will turn out to be extra crispy..

Bon Appetit...

Bake-a-thon 2014

Wednesday, 17 December 2014

Eggless Butterless Choco Cherry cake

When I visited the grocery store last month, I got huge bags of candied fruits to use in cakes and breads. This is the best season for bakes and the kids are having a great time indulging on the healthy bakes. One of the cakes that I tried a week ago is this Eggless Butterless Choco Cherry cake.

Since I do not store butter ,I find it easier to use oil and also I find yogurt based cakes have a very good texture.So made use of both in this beautiful cake.

I baked a large batch and sent more than a dozen to my maids grand kids.The rest was shared between the kids and me!

I used:
Makes-34 cupcakes

Dry ingredients:
All purpose flour- 2 1/2 cups
Powdered sugar- 1 1/4 cups
Cocoa powder- 2 tablespoons
Baking soda- 2 teaspoons
Salt- 1/2 teaspoon
Wet ingredients:

Oil-1/2 cup
Hot water- 1 cup
Milk-1/4 cup
Yogurt-1 cup

Glaced cherries-1/2 cup chopped

Icing sugar for dusting
Chopped cherries for garnishing

In a bowl whisk together the dry ingredients.In another bowl, whisk together the wet ingredients.

Add the wet ingredients mixture to the dry ingredient mixture and mix gently.See to that there are no lumps. Do not over mix.Toss the glaced cherries in a tablespoon of  flour[I forgot this step,but the fruits did not sink!] and add the dusted cherries into the batter and mix gently.

Line a muffin tray with liners and pour the batter into the prepared liners.Bake in a preheated oven at 180 degrees for 12- 15 minutes / a skewer comes out clean when inserted in the center.Once the cakes are baked transfer onto a wore rack to cool.

Once the cake has cooled completely, dust some powdered sugar and serve garnished with cherries.

Isn't the texture lovely!!!

Bon Appetit...

Bake-a-thon 2014