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Vegan Soft and Chewy Gingerbread!

Christmas time is my favourite time of the year! So much yummy food and so much love, it just warms my heart. I have been sort of obsessed with vegan baking because of Lauren Toyota and her incredible recipes. Although we cannot find key ingredients like vegan butter and almond milk here where I live, I keep experimenting with ingredients that are available here. Hence this glorious cookie! Pretty basic and downright delicious!!

Ingredients:

140 g all-purpose flour

1/2 tsp baking soda

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp freshly grated nutmeg

A pinch of salt

80 g dark brown sugar

40 ml coconut oil or vegan butter

40 ml molasses

2 tbsp non dairy milk (+more if needed)

1/2 tsp vanilla extract

Enough all-purpose flour (for rolling the dough)

Method:

  1. Sift all the dry ingredients in one bowl and mix all the wet ingredients in another.
  2. Slowly add the wet to dry and mix with a wooden spoon or your hand till you can form a dough. Don’t knead too much.
  3. Cover the dough with cling wrap and refrigerate for about 30 minutes or until firm enough to roll out.
  4. Preheat your oven to 170¬įC and line a baking sheet with parchment paper.
  5. Flour a clean surface and roll out your dough to about 1/4 inch thickness. Cut into desired shapes and arrange them on the cookie sheet. It helps if you work fast.
  6. Bake the cookies for about 8-15 minutes. The baking time varies according to the size of your cookies. A good indication that the cookies are done will be the edges will be firm to touch. Test one or two cookies in the beginning to set your baking time.
  7. You can roll the dough sraps to make more cookies. You can also refrigerate the dough for a few days of freeze it for longer and bake the cookies as and when you need.
  8. The cookies are perfect as they are, I used some icing to make them look festive.

I hope you give these a try! Hope you guys are doing wellūüėä

If you like my photography please follow me on Pinterest, Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

Until next time!

Love,

Bakesalotlady‚̧

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Coffee walnut and caramel cake!

Every year, during Christmas time, we have our family tradition of baking our very special Christmas cake which is a family secret recipe. It is one of my favourite cakes and a keeper. But I was hoping to share a Christmas recipe with you guys, so I decided to make a different Christmas cake and now I think both this and our traditional cake will be a cult favourite in our home. I hope you guys love it as much as we do. This cake is just a fruit of my imagination and some little baking experience that I hold.

The things you’ll need:

175g soft unsalted butter
1 tsp pure vanilla extract
3 eggs
135g brown sugar
230 g all purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
2 tsp cocoa powder
A pinch of salt
60 ml caramel (burnt sugar + water)
3 tbsp strong coffee + more milk if your batter is dry
100 g chopped walnuts

Method:

  1. Preheat your oven to 175¬įC and prepare three 6 inch round cake pans by buttering and lining them with parchment paper.
  2. In a large bowl, add the butter and sugar and mix very well. (You can do it by hand or with a mixer) Add the eggs one at a time and then add the vanilla and coffee. Mix well.
  3. In a separate bowl, sift all your dry ingredients. Add half of the dry ingredients to the butter mixture, mix gently, then add the room temperature caramel and mix it well. Add the rest of the dry ingredients and walnuts and mix gently till you no longer see the dry ingredients.
  4. Transfer into the prepared pans and bake at 175 for around 30 minutes. Kindly check after 25. Once a toothpick inserted into the centre comes out clean, the cake is done.
  5. Let the cakes cool in the pan for a good 20 minutes, then unmould them and let them cool completely.
  6. You can sandwich and cover the cake with your favourite frostings. I added salted caramel sauce in between the layers and then covered the cake with a thin layer of Chocolate buttercream. Then topped it with my favourite cream cheese frosting. Once you frost the cake, leave it in the fridge for around 20 minutes before cutting and serving.
  7. Keeps well for 2 days when refrigerated.

Wishing you a blessed holiday season. I hope you are doing well.

follow me on Instagram, Pinterest andFacebook to join our amazing food journey!

Love,

Bakesalotlady ‚̧ԳŹ

Soft and chewy oatmeal cookies (with cranberries, cherries and white chocolate chips)

I have never come across a person who doesn’t like a good old oatmeal raisin cookie (YET.) I absolutely love them, they’re just so chewy and soft and heartwarming, I cannot stop eating them once I take a bite. This one has a beautiful combination of sweet white chocolate chips and tart cranberries and cherries; a hint of spice etc. In short, it’s perfect for the holiday season as an edible gift or to serve your guests or basically any time of the year. So, Let’s get baking!

Ingredients:

113 g soft unsalted butter

A pinch of salt

100 g dark brown sugar

1 tsp vanilla extract

1 large egg

95 g plain flour

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/8 tsp ground cloves

120 g rolled OR quick cooking oats

1/4 cup dried cranberries

1/4 cup dried sour cherries

1/4 cup white chocolate chips

1 tsp orange zest

Method:

  1. Preheat your oven to 175¬įC and line your baking sheet with parchment paper.
  2. In a large bowl, add the butter and sugar and mix well using a whisk or a spatula. Then add the egg, orange zest and vanilla and mix well.
  3. Sift your flour, baking powder, baking soda, salt and spices. Gently fold it in. Halfway through, add the oats and the add-ins and mix until you don’t see any dry flour. At this point, you can refrigerate the dough and bake it off the next day or even freeze it for longer.
  4. To bake the cookies, drop equal amounts of cookie dough on to the tray leaving enough space between the cookies. Slightly press the tops to flatten them a little and bake the cookies for 14-17 minutes depending on how soft or crispy you want your cookies to be.
  5. Once baked, let the cookies cool in the pan for around 5 minutes and then transfer them to a cooling rack. Makes around 10-15 cookies depending on the size.
  6. ENJOY!

Wishing you all a blessed Holiday season!If you like my photography please follow me on Pinterest, Instagram and Facebook. I post every day on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and feed your lovely self’s and family. Until next time!

Love,

Bakesalotlady‚̧

Hazelnut-choco chip Blondies!

I always thought that I am a Brownie person. Yes, believe me, I did. How wrong was I?! I cannot put into words how shocked I was when I tried a blondie. Seriously. After that, it was the age of experimenting and going wild with flavours! And this one is my most favourite batch yet.

I adore this recipe and I feel like you’re gonna love it too. Let’s make Blondies!!

Ingredients:

180 g brown butter (I used salted butter, if you make brown butter using unsalted butter add a pinch of salt to it)

200g dark brown sugar

30 ml molasses

1/2 tsp instant coffee powder

3 tbsp milk

210 g all purpose flour

1 tsp baking powder

A little more than 1/4tsp baking soda

50 g dark chocolate chips (chocolate chips of choice)

50 g hazelnuts chopped

2 large eggs

1 tsp vanilla

Method:

  1. Preheat your oven to 170¬įC, butter and line a 10√ó10 inch square baking pan.
  2. Browning the butter: In a medium-large sized saucepan, add the butter, place it on the stove on medium heat and let the butter melt, once it starts to bubble and boil, stir frequently to prevent scorching and keep doing this till you see the butter change colour to look almost like Caramel. It takes about 5 minutes. As soon as you see the butter has browned, take it off the heat and add your brown sugar and stir with a whisk.
  3. Once the sugar is incorporated, add the molasses and stir. Keep aside until the mixture is cool enough (don’t rush, wait for the liquid to cool). Add the eggs whisking after each addition and then add the vanilla. Whisk.
  4. Sift the flour, baking powder and baking soda, coffee powder mix it, halfway through mixing, add the milk, chocolate chips and hazelnuts. Mix until just combined, do not over mix.
  5. Pour into the greased and lined pan and bake for around 25-28 mins, keep checking after 24 minutes. Once a toothpick inserted in the centre comes out clean, take it out, leave it to cool in the pan for at least 30 minutes before cutting and serving. Enjoy!!!
  6. These last for up to 2 days at room temperature in an airtight container and can be refrigerated to keep longer.

If you try it then don’t forget to give me your feedback. I appreciate it a lot! Also, Don’t forget to follow me on Instagram, Pinterest and Facebook to join our amazing food journey!

Love,

Bakesalotlady

‚̧

The Ultimate Coffee Cake!

This is the coffee cake to end all coffee cakes! Believe me! It is inspired from Lauren Toyota’s recipe from her blog Hot For Food, I made slight modifications and oh boy. It didn’t last long, I had to stop myself from eating all of it. Without further ado, let’s get baking!

Ingredients:

85 ml coconut oil (solid)

120g all purpose flour

40g whole wheat flour

A pinch of salt

1 tsp cinnamon

1 tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

100 g packed dark brown sugar

30 g castor sugar

112 ml oat milk

1 tsp apple cider vinegar

1 tsp vanilla extract

60 ml water + 4 tsp instant coffee + 1 tbsp ground chia seeds (reduce the coffee powder to 2 tsp if you are not a fan of strong bitter coffee)

Method:

1. Mix all the dry ingredients in a bowl and then add the solid coconut oil (if live in a warm climate, measure out your coconut oil and refrigerate it until it becomes a pliable solid) and rub it into the flour using a fork or a pastry cutter or your hands. Try to work fast as the heat from your hands will start melting the coconut oil. Mix until it looks like bread crumbs.

2. Reserve about 100g of this mixture in a separate bowl (for crumb topping)

3. Mix the wet ingredients plus chia seeds in a separate bowl and add it into the dry mixture, folding in with a spatula. Do not over mix.

4. Pour the mixture into a greased and lined 7inch round cake tin with a removable bottom. Add the reserved crumb mixture evenly on top of the batter and bake in a preheated oven at 175¬įC for about 30-35 minutes or until a toothpick inserted into the centre comes out clean.

5. Resist the urge to eat the cake, let it cool down completely in the pan. ENJOY!

Thanks for supporting this blog, your feedback and encouragement means everything.

If you like my photography please follow me on Pinterest, Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady‚̧

No bake Dark Chocolate and Berry tart (with vegan options)

December is here!! I have a love hate relationship with Winters. Why you ask? Cause I hate cold weather, I absolutely despise cold, I’m an absolute summer girl and I really am, I would choose a hot summer day with me roaming around in shorts and tank tops over a chilly winter day where I am wearing fifty layers of clothes. NOPE. But but but… I cannot help with the fact that winter brings beautiful fruits berries, lychees, grapes and of course December = Christmas!!!! How can I not love Christmas‚ô•ÔłŹ

So to kick-start holiday baking, I have a NO-BAKE tart for you ahahahahahūüėā Sorry for cracking lame jokes. But well I am a lazy person and sometimes I need a quick treat. Oh wait I didn’t tell you this one was quick too! Unlike the usual no bake desserts that require a long period in the fridge, this one takes barely 20-30 minutes!! Taaakke my moneyy!!

So without further ado, let us make some sinful, indulgent and absolutely DIVINE chocolate and berry tart!

Ingredients:

2X 120g or Chocolate Oreos (240g in total) {A lot of countries have vegan oreos, if your country doesn’t have vegan oreos then you can use any other vegan biscuit/cracker of choice}

1 tbsp coconut oil

125 g dark chocolate (72% cocoa solids)

75 ml milk of choice

1.5 tsp cornflour+1 tbsp water to mix it into a slurry

A pinch of salt

1 tsp pure vanilla extract

Berries of choice (I used fresh Strawberries and Blueberries)

Method:

  1. I used two 5 inch tart shells with removable bottoms, you may use one large tart shell or anything available to you.
  2. Blitz the Oreos/biscuits in the food processor (keep filling in the oreos) once they are ground, add the coconut oil and pulse till the mixture is moistened.
  3. Push the mixture into the tart shells on the bottom and the sides. Tightly pack in the crumbs.
  4. Place the tart shells in the refrigerator.
  5. For the filling, in a medium saucepan add the chopped chocolate, milk and salt and on a low heat keep stirring constantly so that the mixture doesn’t scorch. Once the chocolate is melted add in the mixture of cornflour and water and keep stirring constantly till the mixture thickens, it takes about 5 minutes, keep an eye on it. As soon as it thickens take it off the heat and add the vanilla.
  6. Pour in into a flat vessel so that the mixture can come down to room temperature faster, once it’s reasonably cool, pour this mixture into the tart shells and refrigerate it for about 20 minutes.
  7. Serve with fresh berries. These will be gone before you know it!
  8. You can leave them covered in the fridge for up-to 3 days, but I’m sure they’ll be long gone before that.

Happy Holidays you guys! Thank you for supporting Bakesalotlady, without your feedback and constant love it would be impossible for this space to function.

If you like this recipe and the photographs please do follow me on Pinterest, I have many inspiration boards there. Also, check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing.

Until next recipe,

Love,

Bakesalotlady ‚̧ԳŹ