When I first heard of brookies, they used to be very different from what we know as brookies now. The first version of brookies used to have a choco chip cookie base and a brownie top. When basked together they form a delicious dish which combines both the texture of cookies and brownies. But after Harry made brookies in Master Chef Australia, the brookies took a new form. They look like cookies but when you take a bite, you will taste a brownie. I noted down Harry’s recipe and wanted to make an eggless version of it. The recipe had three eggs and very little flour. I am sure it would be a tough job to make it eggless. But still I ventured into it and should say after a slight hiccup I succeeded.
Posts tagged BROWN SUGAR
I never ever let an occasion which needs a cake skip by. Whenever I have to visit someone, I happily make a cake for them. This time, it is my sister whom I was visiting. She got married recently and had been back to Madurai. I made this for the newly weds. At first I had a flavourful cake planned but the meet got preponed and I had so little time to make the cake. I had two mangoes in my fruit basket, and the only cake that came to my mind was this Upside Down Cake. I have done upside down cakes with pineapple and pear and this is the first I am doing with mangoes. Every time I do upside down cake, I change the caramel recipe used. Once I just sprinkled brown sugar and butter in the pan before lining the pineapples. And once I made a caramel, which turned out thick.
This month’s Bread Baker’s challenge host Mireille, who blogs at The Schizo Chef, chose the theme stone fruits. Any stone fruit like mangoes, plums, peaches, apricots or nectarines can be used to make bread. In Madurai, as we get only mangoes during this season, I opted to use mangoes in bread. I read at Tutti Dolci about peach pull apart bread and used that idea to make this mango bread. I used the bread dough which I have used for Khaliat Al Nahal and used the sauce recipe from Tutti Dolci.
It has been a while since I posted videos, as I was busy with the shifting of my house. Now after everything is settled in the new house, it is time to restart all my baking. This house has a quite spacious kitchen compared to the previous house and so it is easier to shoot videos. I have also arranged a nice table set up for videos and snaps in the dining room. So this time my job was easier when compared to my previous videos.
I have already made caramel cake, but it was a detailed post with so many elements that the cake recipe was lost in other recipes. So thought I will dedicate a single post for the caramel cake. This eggless version of caramel cake uses curd and milk as the egg substitutes and turns out so soft, moist and absolutely delicious. This is not only my verdict but of so many readers who have tried it from this blog.
Makes 12 Muffins
Roasted Red Rice Flour / Samba Puttu Podi – 3/4 cup
Wheat Flour/ Atta-3/4 cup
Wishing all my readers a Very Happy New Year 2015
Let us begin this new year with a sweet note. Last year for me was a ride on roller coaster. There were so many ups and downs. The two main incidents were loosing my father and taking my blogspot to domain. When coming to my blog I am so happy that so many readers are actually trying my dishes and am getting so many positive feed backs. This year I am planning to post more video recipes in my you tube channel and hope by the next year it becomes a success too. To celebrate and welcome this new year, I made an eggless caramel cake with salted caramel butter cream and salted caramel glaze. We shared it with our friends.
If you are wondering what happened to my flax gel egg substitute and caramel syrup, then here is the result. A few days back I came across the gel made with flax seeds which can be used as egg substitute in recipes. As I am always interested in experimenting with various egg substitutes, I tried this one. When I posed about the preparation of flax gel I got mixed reviews. Some found it interesting while some found it lot of work for a single cake. But still here I am with the cake I made with the gel. Trying to replace eggs in the recipe is not cake walk. most of the times, the first try always goes to the bin or to the stray dogs in our street. This was no exception. My first cake turned out so soft and mushy inside but the outer rim was fluffy and nice.It lacked the texture of the cake and was like a gooey mess. But to my surprise, my daughter loved it. She couldn’t stop eating that cake as it had a wonderful flavour of caramel. I gave her all the pieces in the outer rim and she happily gobbled them. Bu the inner part went to our street dogs and they were happy too.
When I reposted my Christmas Plum Cake recipe, my inbox was full of requests for the recipe for caramel syrup. Though I have given the procedure in the post, I made a separate video to show you the exact stages of the syrup. If you love caramel based cakes, then you need to master the art of making the syrup. The recipe is not such a big deal for this syrup as it has only two ingredients sugar and water. You can either use the usual granulated sugar or use dark brown sugar. I prefer the dark brown sugar as it gives a nice colour to the syrup. The most important part of getting the caramel to right consistency comes with experience. But even though you didn’t get the correct consistency, you can easily modify and the syrup will not be wasted. The consistency of the syrup should be like that of honey. Sometimes, the syrup after cooling may be thin. If so just boil it for 2-3 minutes and you will get the honey consistency. And sometimes you may end up with a much thicker syrup. In that case, just add 2-3 tablespoons of water, bring the syrup to boil until the thicker syrup dissolves into the water. Remove from stove and allow it to cool. Voila! You will be happy with the syrup consistency.