For the alphabet D, I take you to one of the countries in the Carribean Islands. Dominican Republic is one of the countries in the island of Hispaniola. Its capital city is Santo Domingo which is the largest city in the Carribean region. Christopher Columbus landed here and this is the first permanent European settlements in Americas. After three centuries of Spanish rule, Dominican republic got their freedom during 1821. The cuisine of this country is greatly influenced by the Spanish and African cuisine. There are also similar dishes among neighbouring islands such as Cuba and Puerto Rico. After yesterdays slightly technical cookies, I wanted to make an authentic but easy cookie today. While I was browsing, I found these rustic cocont cookies which are similar to the coconut biscuits we get here. These coconut cookies are very famous in Dominican Republic and you get it in every corner store there.
Posts tagged BROWN SUGAR
For this month’s Baking Eggless Group Challenge, I wanted to select an easy yet so good looking bread. When I came across the Swedish Tea Ring aka Vetekrans, I know this would be it. The recipe is so much like the cinnamon rolls but it looks different. There are so many shapes you can make these rings and each and every ring I saw in google search was looking so good. But I canonly make two as the dough is for only two rings. Set your creativity while making these rings and you will be very much pleased. From the month of June, my oven has seen so many breads and my house smells like a bakery. During my childhood, I used to love the bakery smell and I would just love to go to the bakery to have a deep breath just like how Jerry goes behind the cheese aroma. But nowadays after baking daily, these aromas doesn’t excite me any more. Last week we made 4-5 cakes in a class and I couldn’t bear that smell. I just couldn’t beleive it. But still baking fascinates me and making these types of bread rolls excite me.
Who knows about blondies? I heard of blondies only two months back but never bothered to check the recipe. This month Sharanya of Just Not The Cakes hosted the challenge at Home Bakers and one of the recipes she chose was a Blondie. So I googled to know about it. IT is nothing but a Brownie minus cocoa powder and so it is light in colour while the brownie is darker because of the cocoa powder used. Blondies or Blonde Brownies are usually served as it is without frosting or glazing. The brown sugar gives the necessary sweetness. Blondies can be made plain or with nuts or chocochips to give the extra crunch.
This recipe is part of my eBook Delicious Egg Free Cakes. To get the recipe please download my eBook. Click on image for the purchase. Please leave a review and rate the book in the site. Thank you.
Mix dry ingredients.
Mix wet ingredients.
Pour the wet ingredients mixture into the dry ingredients.
Add walnuts and mix.
Pour into a greased and dusted loaf tin.
Cool on wire rack.
Slice it up and serve.
Here are some of the cakes and cookies I tried without butter:
1. Eggless Mango Chocolate Marble Cake
2. Eggless Lemon Cupcakes
3. Eggless Rose Cookies
4. Eggless Dates and Pumpkin Seeds Cake
5. Eggless Chocolate Cake
6. Eggless Choco Beet Cake
This is the month of Dutch specialties. After the Gevulde Speculaas I made for Daring Baker’s challenge, I had to make another wonderful cake for the baking eggless challenge also. Meena of Chettinad Fiesta suggested this Dutch dessert. The cake is from the Brovst region of Denmark and so the name. I tried to replace 4 eggs with condensed milk and curd and the cake was so spongy and soft. At first I was hesitant about the topping but when I tasted the first bite, I was so so so happy. The name dream cake is a perfect match to the cake. I didn’t wait until the cake was cool. I served it to PK when still warm and he was asking for more. It was absolutely delicious and I should thank Meena for suggesting this wonderful recipe. This cake tastes delicious even the next day.
For this month’s Baking Eggless group challenge I selected a recipe from Reader’s Digest Baking With Love. Baking Eggless is a group of enthusiastic home bakers set out to find the perfect egg replacer. Every month a recipe is selected and the members try out various substitutes for the eggs in the recipe. Then we share our experiences on a reveal date. This butter cake is a cake to be served warm. A coating of butter and brown sugar along with cinnamon makes it fabulous. The cake turned out a bit crumbly but it tasted great. I used flax meal instead of eggs and I am very happy with the result.
For this month’s Indian Cooking Challenge, Srivalli chose Ulundangali ( Urad dhal halwa which uses sesame oil. She gave us two recipes to try. I opted this recipe which uses equal quantities of rice and urad dhal. This kali is given to girls at the time of puberty. It is also a great medicine for those suffering from back ache. My aunt used to prepare this and once when I suffered from back ache, she prepared the flour for me. I prepared the kali and had it when ever I was hit with ache and there was a great relief. I haven’t asked her about the proportions. I followed Srivalli’s recipe and the result was great. It was delicious as I added 2 tbs of ghee along with sesame oil. If you want to make it as halwa, just substitute the sesame oil with ghee and add some chopped roasted nuts. It will make a great dessert. Actually jaggery/ karuppatti is used. But I have used brown sugar/ vellam. You can also used sugar instead. The taste varies according to the sweetener used.
For this month’s Baking Eggless Challenge I selected Butter Tarts from Joy of baking. These have a crispy and flaky pastry base with nutty filling. The filling actually consists of egg, butter and sugar along with nuts. The challenge was to replace the eggs from the filling but still have a nice soft filling. So I used bread slices as a substitute for eggs and it came out very nice. The filling was soft with nice crunch from the nuts. You can use any nut of your choice. I used walnuts because it is my favourite nut. The only mistake I did was I overfilled some of the tart bases so that the filling came out of the shells. So next time I will be very careful in filling. The tart base was so flaky and crispy but the inside was soft because of the filling. It was a great experience to try it out and relish it. K and Sruti both liked it. SO I can say that I succeeded in the experiment.
For this month, Jason of Daily Candor challenged the bakers to prepare two dishes. One is the Armenian Nutmeg cake and the other is … I will tell you tomorrow. Armenian Nutmeg cake is flavored with powdered nutmeg and it has two layers. The base is a biscuit layer and the top layer is a cake layer. So when you take a bite at the slice, you can get the crispy biscuit + soft spongy cake. The texture is lovely and this is the first time I prepared this cake. After tasting a piece, I sent the other pieces to my hubby’s office. Every one liked it. It is very different from the normal cake we eat and that is a nice twist. I tried the eggless version and substituted the egg with milk and vinegar. The walnuts gave a nice crunch to the soft cake. The cake is actually baked in a spring form pan. If you don’t own one (just like me), you can try it out in a loose bottomed round pan. I halved the actual recipe and made it in a 7 1/2″ round pan.