Eggless Flan

   Love quick recipes? Love desserts? Milk lover? if yes,then you should try this recipe.This is quick,simple and yummm..!!!!This tastes much like Junnu(called in Andhra pradesh).

Ingredients:

For making Caramel

1 tbsp Water

1/3 cup brown Sugar/white sugar(preferably brown if you have)

Custard:

1 cup Whole Milk

1 cup Yogurt / Curd

1 cup Sweetened Condensed Milk

1/2 tsp Vanilla Extract

1-1.5 tbsp corn flour

Process:

1) In a non-stick sauce pan add sugar and 1 tbsp of water and heat it on stove.

2) Heat it until the sugar is completely melted,starts leaving the edges and turns to brown color.Pour this caramel into baking pan and tilt it all over so that it covers entire baking pan.

3) In another bowl add remaining wet ingredients and whisk until well combined.

4) Pour this wet mixture into baking pan and keep this pan in any other oven safe bowl(this bowl should be filled with hot water,see below pic-you can take any oven safe bowl the baking pan fits in)

5) Bake it and let it cool.

6) Keep the pan in refrigerator for minimum of 4 hrs/overnight so that the flan sets completely.

7) Once its chilled you can run knife on the edges of the baking pan and turn upside down before cutting slices.

Flan size: Above measurements are good for 8-inch. But i would say use any cake pan that's available to you since this pan has to fit in another pan.

Oven temp: 350 deg F, 25-30 min until the mixture gets firm/toothpick inserted comes out almost clean.

Storage: Leftovers can be stored in refrigerator for a day.

NOTE: Make sure you add hot water into your roasting pan up to halfway of your baking tray.

Icecream cone cakes(with egg,eggless,quick,great for parties,kids)

    If you are bored of eating cupcakes/regular cakes you can try this.I made these for some of my friends, not only kids we all enjoyed them..!! :)
Ingredients:

• Any cake batter of your choice
•  Ice Cream cups(easily available in any super store,  click here to see what are those )
•  Butter cream icing (optional,you can enjoy them as is / click here to see the recipe for butter  cream icing )

Process:

 1) Prepare any cake batter of your choice(eggless /with egg).

2) Place the ice cream cups in a cupcake tray as below and fill 3/4 of  them with cake batter using a ice cream scoop/any spoon that's available in the kitchen. (I made few cupcakes and few ice cream cone cakes at a time).

     Also I have used some rainbow sprinkles in some just to have different varieties of them. :)

 3) Bake them.Be careful when you are placing them in the oven.They tend to move easily since base of ice cream cup is smaller than the cupcake tray base.

Note: Don't over fill them and also make sure your batter doesn't touch the edges of ice cream cup.If you do so it looks like below, overflowing and burnt on the edges.

Oven temp:350 deg F

Time:15-17 min/until they are golden brown on the top.Keep an eye after 15 min.

Storage: You can store them in air tight container like any other cake.

Mango Cake(eggless,spongy)

Perfect dessert for summer for all mango lovers.This cake is spongy and moist.

Dry ingredients:

All purpose flour- 1 ¼ cups

Baking powder -1 teaspoon

Baking soda -1 teaspoon

Wet ingredients:

Unsalted Butter - ⅓ cup(melted and cooled)

sweetened condensed milk-one 14 oz can/1 ¼ cups

Mango pulp - 1 cup

         (if mangoes are not sweet then add little sugar to sweeten the pulp while grinding the mango pieces and always use good quality mangoes like Alphonso/kesar for best taste. You can buy them fresh or get canned Alphonso mango pulp)

Icing:

Filling: Cut the cake into half and fill it with some whipped cream and some mangoes pieces cut into small cubes.Refrigerate it after you layer it with cream.

Covering:

You could coat it with some whipped cream or drizzle mango glaze all over the cake.

For the Mango glaze:

mango pulp - ½ cup

powdered sugar - 1 tablespoon/as required

heavy cream/milk - 1½-2 tbsp (as per the consistency you desire)

Process:

 1) In a large bowl mix all the wet ingredients until well combined and in another bowl mix all the dry ingredients.

2) Now in smaller portions mix all the dry ingredients into wet mixture and beat them until well combined.

3) Bake the cake and do icing as mentioned above for best taste/it tastes great as it.

Cake size: above measurements are good for 9 inch cake.

Oven Temp: 350 deg F

Time: 25-30 min or until a toothpick inserted comes out clean

Makes: 8 pieces

Storage: You can store it at room temperature in a air tight container for 3-4 days. 

If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

     Note: If you are icing it with whipped cream store it in refrigerator only.

Almond Cake(easy,quick and yumm.. )

              This cake is very simple and quick.If you are a almond lover you are gonna love it even if you are not try this recipe, its little different from other cakes we eat. :)

Dry ingredients:
Almond meal - 1 1/4 cup (check ** to make your own almond meal)
sugar- 0.5 cup
pinch of salt
Wet ingredients:
unsalted butter- 1/4 cup(at room temp)
eggs-2 large
baking powder-1.5 tsp
vanilla essence- 0.5 tsp

   ** To make your own almond meal place 1 cup sliced [blanched (skins off) or natural (skins on)] almonds with 1 tablespoon granulated white sugar in a blender or food processor and process until finely ground.  Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds.  Toasting the almonds first dries them which also helps to prevent clumping.

Process:
1) In a large bowl beat butter and sugar until well combined.Now add eggs one after another and beat the mixture.
2) Add all the dry ingredients into wet mixture in small proportions and pour the batter into prepared cake pan.

Icing: Butter cream icing and handmade chocolate decorations on the side.
          Sprinkled powdered sugar on the top.
Handmade Chocolate decorations:
     http://pravvuskitchen.blogspot.com/2016/03/handmade-chocolate-decorations.html

Cake size: above measurements are good for 6 or 7 inch cake pan
Oven Temp: 350 deg F
Time: 25-30 min or until a toothpick inserted comes out clean
Makes: 6-8 pieces
Storage: You can store it at room temperature in a air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Layered Chocolate cake(simple,quick,yummy,butter less)

      This cake is very simple,quick and tasty.Plain chocolate cake wouldn't take more than 15 min of your time.If you are patient enough you can layer it with frosting for best taste or plain cake tastes great as is.

Dry ingredients:

All purpose flour- 1 3/4 cups

granulated white sugar- 2 cups

unsweetened cocoa powder-3/4 cup

baking powder- 1.5 tsp

baking soda-1.5 tsp

salt- 1/2 tsp

Wet ingredients:

eggs -2 large (at room temperature)

warm water-1 cup (add a tsp of instant coffee powder in the water if u like coffee flavor)

milk- 1 cup(room temperature)

oil- 1/2 cup (any flavor less oil like canola,vegetable,sunflower,corn,light olive oil...)

vanilla extract- 1.5 tsp

Chocolate Ganache Frosting:
   http://pravvuskitchen.blogspot.com/2016/03/chocolate-ganache.html

   

Layered with whipped cream:

  http://pravvuskitchen.blogspot.com/2016/03/whipping-cream.html

Process:

 1) Sift all the dry ingredients in a large bowl.(this step is very important for a chocolate cake because cocoa powder will have some lumps)

2) In another bowl mix all the wet ingredients thoroughly until well combined.(first beat the eggs and add rest of the wet ingredients)

3) Now add the wet mixture to dry mixture and mix them well.

4) Pour the cake batter into prepared pans.You would need two 8 inch cake pans for this recipe.

5) Enjoy the cake as it/it tastes the best with frosting.

Cake size: Above measurements are for a layered chocolate cake. You need two 8-inch cake pans.

Oven Temp: 350 deg F

Time: 30 min/until a toothpick inserted in center comes out clean

Makes: 12 pieces

Storage:
      Cake without frosting - You can store it at room temperature in an air tight container for 3-4 days.If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.
      Cake with frosting-store them in refrigerator and keep it out for sometime on the kitchen counter until it reaches room temperature before enjoying it.

Pineapple Upside down Cake(with egg,very yummm...!!)

 Whenever I listen/see "Pineapple upside down cake" my mouth starts watering.If you are a caramel and pineapple lover you are gonna love this cake.If you are trying this cake for the first time I strongly suggest you to have a look on the video link mentioned in this post because this cake is prepared little differently unlike others.

Caramel sauce:
 Brown sugar- 3/4 cup
 butter- 1/4 cup
Dry ingredients:
Maida/all purpose flour - 1.5 cup
sugar-1 cup
baking powder- 2 tsp
Pinch of salt
Wet ingredients:
 eggs-2 large
 butter-½ cup(at room temp)
 milk-½ cup(at room temp)
 vanilla extract- 1 tsp
 1 canned pineapple/fresh pineapple 5-6 slices
 few glazed cherries(optional)

Process:
1) Prepare caramel sauce by heating brown sugar and butter in a saucepan. Heat this on a medium flame until bubbles just start to appear around the outside edges of the mixture. Now pour this into your prepared cake pan evenly arranging the fresh pineapple slices on top of caramel and can garnish with cherries(if using).
2) In a large bowl beat butter and sugar.Now add eggs one after another and beat them.
3)Add vanilla extract and milk to the egg mixture and beat again.
4)Now add all the sifted dry ingredients in wet mixture in small proportions.Mix them until well combined.
5) Now pour this mixture into prepared cake pan on the caramel sauce smoothing the top.Bake the cake and enjoy when its hot/warm.
**If you want the cake to eat like pudding add 1.5 tbsp of pineapple chunks otherwise you can omit it to eat it cakey(but do try at least once adding chunks if you are a pudding fan).

Cake size: Above measurements are for a 9 inch cake.
Oven Temp: 350 deg F
Time: 30 min or until a toothpick inserted in center comes out clean/until cake is golden brown on the top
Makes: 10 pieces(these are light so one can have easily two slices)
Storage: Store the left over cake in airtight container and keep it in refrigerator(not on the kitchen counter).Usually it will be good for 2 days in refrigerator but trust me you will finish it on the same day/next day you prepared.
 Note: Microwave it for few sec before enjoying it. This cake tastes best when its hot/warm.

Videolink:
                https://www.youtube.com/watch?v=GgHpZf7MeWc

Funfetti Cake(with egg,kids will love,colorful)

  These cupcakes are simple,colorful and tasty.Kids are gonna love this.

Dry ingredients:
All purpose flour/maida - 3/4 cup
sugar - 1/3 cup
baking powder - 3/4 tsp
rainbow sprinkles-2 tbsp(you can add little less/more as per your taste)
salt- a pinch
Wet ingredients:
unsalted butter- 1/4 cup (at room temp)
milk- half of 1/4 cup- 30 ml (adjust as per the consistency)
eggs- 2 (at room temp)
pure vanilla extract- 1/2 tsp

Process:
1)Sift all the dry ingredients.
2) In a bowl first beat butter(or oil) and sugar then add eggs one after another.
3) Add all the sifted dry ingredients(except sprinkles) into the wet mixture slowly and beat them. Add milk in between in smaller portions.
4)Add rainbow sprinkles and mix the batter again.Now pour the prepared batter into cupcake liners and bake them in cupcake pan.
5)You can decorate it with buttercream icing and more sprinkles/they taste great as is.

Cake size: 6-cup cupcake pan
Oven Temp: 350 deg F
Time: 12-14 min or until a toothpick inserted comes out clean
Makes: 6 cupcakes

Storage: You can store them at room temperature in an air tight container for 3-4 days.If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Lemon Poppy Seeds muffin (moist,quick,yummm..!!)

These cupcakes are simple,tasty and soft.One of my favorite cupcakes/muffins.I am sure you will love.Try them.. :)

Dry ingredients:

•          All purpose flour- 1 1/4 cup
•          sugar- 1/2 cup
•          baking powder-3/4 tsp
•          baking soda-1/4 tsp
•          black poppy seeds- 1.5 tbsp
•          pinch of salt

Wet ingredients:

•             unsalted butter- 1/4 cup melted and cooled/any flavor less oil
•           whole milk -30 ml/half of 1/4 cup(at room temp)
•              lemon juice- 30 ml/half of 1/4 cup(at room temp)
•              egg-1 large(at room temp)
•            one large lemon zest-3/4 tsp(we need only outer yellow part- it gives sour taste if you peel deep)  

                        Click here to see what's lemon zest
                 

Process:
1) In a large bowl sift all the dry ingredients(except poppy seeds).
2) In another bowl add all the wet ingredients and beat them until well combined
 **You might notice that the batter splits when you are mixing,don't worry it will be fine once you add them to dry mixture.
3) Add wet mixture into dry ingredients slowly and mix them well. Now add poppy seeds and mix them one more time.
 4) Pour the prepared batter into cupcake liners and bake them in cupcake pan.

Cake size: 6-cup cupcake pan
Oven Temp: 350 deg F
Time: 18-20 min or until a toothpick inserted comes out clean
Makes: 6 cupcakes
Storage: You can store it at room temperature in an air tight container for 3-4  days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Note: You might notice that wet ingredients mixture splits when you are beating them,don't worry it will be fine once you add them to dry mixture.

Tresleches cake(with egg,must try for milk lovers)

If you are a milk lover you should try this recipe/you are not a milk lover you should try this recipe too you might change your opinion. :) You should try this recipe once in your life its worth the effort.
  (wish i would have taken pic of first piece and not the leftover piece ;) )

Dry ingredients:
All purpose flour-1-¾ cup
Granulated Sugar-¾ cup
Baking Powder-1 tsp
Salt-½ tsp
Wet ingredients:
Unsalted Butter -½ cup (at room temp)
Eggs - 5 separated
Whole Milk-¾ cup
Vanilla Extract-1 tsp

For the 3 Milk Mixture:
Whole Milk-1/4 cup
14 oz can of Sweetened Condensed Milk-1
12 oz can of Evaporated Milk-1
For the Frosting(optional)
1 ½ cup of Heavy Whipping Cream+4 Tbsp of Powdered Sugar/
you can get ready to use whipping cream.

Process:
1) In a large bowl first beat butter and sugar then add egg yolks one after another.
2) Beat egg whites separately in another bowl until stiff peaks are formed.
3) Add all the sifted dry ingredients into the wet mixture slowly. Add milk in between in smaller portions.
4) Now fold the egg whites into this mixture very gently.Don't over mix. Now pour the patter into prepared cake pan and bake it.
5) Meanwhile in another bowl add whole milk,condensed milk,evaporated milk and whisk them until well combined.
5)Once the cake is cooled completely pierce some holes all over the cake using fork and pour the milk mixture on top of the cake.Holes them to absorb the milk fast.Cover the cake with some plastic wrap and store it in refrigerator for min of 2 hrs/overnight would be great if you have time.
6) Put some whipping cream on top of the cake and enjoy it/eat as is.

Cake size: above measurements are for 13*9 inch cake pan(you can change the quantities half/double as per your requirement).
Oven Temp: 350 deg F
Time: 30-35 min or until a toothpick inserted comes out clean
Makes: 20-25 pieces
Storage: Store them only in refrigerator covering it with plastic wrap.

Cake pops(without egg & with egg)

    If you have kids you should try this recipe they will enjoy/for their birthday party :)
Make it egg less-Use egg less sponge cake
Make it with egg-use sponge cake with egg
 

Ingredients:

• sponge Cake- you can do eggless/with egg(i used 6 inch cake)
• Vanilla  Frosting(recipe under Icing tab) - you will need less than 1/2 cup (so change your       measurements accordingly)
• Shortening/Flavorless-1 tbsp
• Lollipop Sticks
• Candy Melts 
• Styrofoam/thermocol sheet (for drying cake pops)

Process:
1)In a large bowl, crumble the cake into small crumbs using hand/food processor and mix the crumbled cake with the prepared vanilla frosting.

2) Using a spoon/with your hand, stir in just enough frosting to hold the mixture together. If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped. So add the frosting gradually and really work into into the cake crumbs, as the amount you need totally depends on the type and texture of your cake.

3)Prepare all the cake balls and refrigerate them for 15-20 min(cover it with a plastic wrap).

4)Now melt the candy melts in the microwave or in a heatproof bowl placed over a saucepan of simmering water. If the melted candy is too thick, gradually stir in about 1/2 - 1 tbsp flavorless oil(olive/vegetable/canola) into the melted candy coating until smooth and fluid. You want it to flow easily from your spoon.

5) Take the cake balls from refrigerator dip the lollipop sticks about into the melted candy and then insert about halfway into the cold cake balls- the melted candy acts like a glue to stick to cake ball.

6) Now dip this into prepared candy melts and stick them on thermocol sheet until they get dry.You can sprinkle it with colored sugar/any colored candy melts to make it look more colorful. :)

Cake Pops : Usually I do this with the leftover sponge cake at my home, if you use one full 9 inch cake it gives around 50 cake pops.
Vanilla Frosting: It depends on how many you want to do and also on the texture of the cake, i usually use < 1/2 cup of frosting for 6 inch cake.
Makes: 20-22 cake pops(for 6 inch cake)
Storage: You can store it at room temperature for 3-4days. If you want to keep it for a week or so you can store them in refrigerator and keep them aside for few hours before enjoying it.

Note: If it is your first time, i suggest you to check the below link once before your start.I followed this recipe.

     http://www.joyofbaking.com/cupcakes/CakePopsRecipe.html