Category Archives: desserts

Egg-less Doughnuts


First of all, we are very sorry for the delay. We both were busy with our semester exams and internals.

So here we are with a little treat for you… Doughnuts…!! 😀

This recipe was given to me by my friend… after a lot of begging and pleading…!! 😉 But it was all worth it. The doughnuts turn out really soft and taste delicious. And since we are chocoholics, we dipped them in loads of chocolate ganache.

Hope they satisfy your sweet tooth… 😉

Happy cooking.



  • 250 gm…. Refined flour/ Maida
  • 7 gm…. Active dry yeast
  • 5 gm…. Salt
  • 50 gm…. Sugar
  • 1 tbsp… Flex seeds + 3 tbsp… Water (1 egg)
  • 50 ml…. Water
  • 70 ml…. Milk
  • 15 gm…. Butter (softened)
  • Oil…. for frying
  • Chocolate (dark and white)…. for ganache



Take milk and water together in a vessel and heat it till they are lukewarm (around 45⁰ C). Stir sugar in this lukewarm warm mixture until it completely dissolves. Crush 1 tbsp of flex seeds and add 3 tbsp of water to them and keep aside.  Bring together all the dry ingredients i.e. flour, salt, dry yeast and mix them roughly.


Add the milk-water-sugar mix and strain the flex seed mix into the dry ingredients. If you wish to use egg, add one medium sized egg, whisked, instead of the flex seeds mixture. Knead until soft dough is formed. The dough may be a little sticky, so no need to worry. Let this dough rest for 30 minutes in a warm place covered in a tea towel. After 30 minutes knock down the dough and let it rest for another 30 minutes, in a warm place, covered.


Then knead the dough and dust some flour onto the counter and roll the dough into a sheet of about 1cm thickness. Cut into the doughnut shapes and let these rest for another 15 minutes.


Heat oil in a pan and when it comes to the adequate temperature, lower the heat. Fry the doughnuts on a low heat, until golden-brown.


You can decorate by dipping them into a simple chocolate ganache. You can also toss these hot doughnuts into a mixture of caster sugar and cinnamon. Melted white chocolate sauce can be drizzled over.



  • You can also make small balls out of this dough to make bite sized doughnuts for parties.
  •  You can also drizzle honey or maple syrup over these doughnuts.

Egg-less Vanilla cupcakes


Sorry for the delay. We couldn’t post new recipes since we got busy with our college.

So here’s a treat for you… Some delicious vanilla cupcakes. These are moist, soft and light. It’s like eating a cloud. 😉

Hope you enjoy it.

Happy Baking…! 🙂



  • 100gm…. Butter
  • 1 cup…. All purpose flour
  • ½ cup powdered sugar
  • ½ cup…. Milk powder
  • ½ cup Milk
  • ½ tsp…. Baking powder
  • ½ tsp…. Sodium bicarbonate
  • ½ tsp…. Vanilla essence



Preheat the oven at 170⁰ C. Whisk butter( room temperature) and sugar together until its fluffy and creamy. Mix in all the other ingredients and whisk until the mixture is smooth. Do not over whisk. Add the mixture into a tin lined with cupcake liners. This will yield around 12 medium cup-cakes.


Bake in hot oven for 20-25 mins. Let it cool on the wire rack until the cup cakes are completely cooked.


Decorate as you like.


  • We have used whipped cream for decoration. You can use anything you want, like butter cream, chocolate ganache etc.
  • Fill the tins only till three-fourth its depth.

Mango Frozen Yogurt

We both love ice-cream. How much ever health conscious we get, we thought we could never substitute ice-cream for anything else. But then we stumbled across Frozen yogurt and we actually found  it delicious.

So we decided to make some at home. After trying quite a few recipes, this is the one we liked the most. And since mangoes are in season, it makes it all the more delicious. Hope you enjoy as much as we do.

Happy cooking.



  • 2 ½  cups…. Greek Yogurt
  • 3….Mangoes( Pulp)
  • 1 cup…. Milk
  • 9 tbsp…. Sugar
  • ½…. tsp Salt



In a Blender/Mixer, combine together the mango pulp, yogurt, sugar, milk and salt. Blend until its smooth.


Shift to a plastic container and let it freeze.

h42mjxtkx3tgfq6ja4r7lmh9cwy6d3evAfter about two hours (of after the mixture is frozen), scrambble the frozen mixture. This is to encourage even freezing and creamy texture. Repeat this 3-4 times at a interval of about 30-45 mins. Then let it freeze. Serve.



  • To make Greek yogurt, strain whole milk yogurt by hanging it in a thin cotton cloth for 6-8 hours. DSCN0194
  • You can use different berries or other fruits such as peaches.
  • Do not add water to the mixture while blending or else the resultant frozen yogurt will be icy and not creamy.
  • You can serve Mango frozen yogurt with berries or chocolate chips.
  • You may need to adjust the sugar content as per the sweetness of the mangoes you are using. We used Alphonso mangoes, you can use any mango that is available to you.

Egg-less chocolate cake


So here we are putting forth our first post and since we are both “Chocoholics”, what can be better than our first post being about our all time favorite chocolate cake 😉

This cake is quite famous among our family and friends. This recipe is full-proof. The cake is light, fluffy, moist and an absolute chocolate delight.

Happy baking!! 🙂



  • 100 gm…. All purpose flour
  • 100 ml…. Plain drinking soda
  • 50 gm…. Butter (little extra for greasing the cake tin)
  • 200 gm…. Condensed milk
  • 2 tbsp…. Cocoa powder
  • ½ tsp…. Sodium bi carbonate
  • ½ tsp…. Baking powder
  • 1 tsp…. Vanilla essence
  • 8” Round tin or desired shape

For the filling and frosting:

  • 200 gm…. Dark compound chocolate
  • ½ cup…. Heavy cream
  • 1 tbsp…. Butter

For keeping the cake moist:

  • ½ cup…. Plain drinking soda
  • 1 cup…. Water
  • ½ tbsp…. Sugar



1. For sponge:

Whisk together butter and condensed milk, till it forms a smooth mixture. No lumps should be present and sieve all the dry ingredients in a separate bowl.


Combine the dry and wet ingredients and add drinking soda little by little. Whisk till smooth batter has been formed. Pour the batter in the lined tin and keep in oven at 180⁰ C/ 360⁰ F for 25-30 min – until it’s done. (Check if the cake is completely baked by inserting a skewer, if it comes out clean- cake is baked completely.)


Let it rest in tin for 5 min and then transfer to the wire rack for cooling.


2.For filling and frosting:

Melt the chocolate over a double boiler till it’s completely melted; make sure there are no lumps.
Turn the heat off and combine the butter and cream, keep on whisking till it forms a smooth sauce.
Rest in refrigerator for 5 min or till it comes to spreadable consistency.


3.For sugar syrup:

Combine the sugar in warm water till it completely dissolves.
To the above add the plain drinking soda.


Cut the cake in two layers evenly.

Place one bottom layer on a tray or plate and brush the top surface to the layer with sugar syrup till cake is completely moisten, do not over moisten or it will fall apart.


Spread the icing evenly.Place the top layer and moisten it with sugar syrup.

Spread the frosting onto the entire cake, filling all the all gaps and crevices.

Decorate the cake as desired.


Wrap the tin’s side with thick moist cloth to have even flat surface.

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