Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Lace cookies are thin and crispy around the edges and have small openings resembling a lace and hence the name. These cookies were categorised under “Dessert-time Cookies” in the book. Any cookie is good for dessert, but these are more elegant and sophisticated with lots of chopped pistachios and a hint of rosewater. (Recipe Source: Cookies! by Pippa Cuthbert and Lindsay Cameron Wilson)

Early yesterday morning I started my baking expedition. First I started with the Eggless Coconut Macaroon recipe. One of my friends wanted a substitute for coconuts. I thought that carrots might work out and tried the exact same recipe with grated carrots instead. What was I thinking? Not all light bulb flashes are as good as this one or this one. Fortunately I test baked only 4 or 5. The carrots were not cooked and had a raw smell and I did not have the patience to bake it further. So I abandoned it halfway. Now what to do with the rest of the batter? Recently in a magazine I came across a recipe for Carrot Appams (deep fried dumplings). Already this batter had all purpose flour, carrots and condensed milk, so I asked my mother to tweak it a little and prepare appams, which by the way tasted so much better than my carrot macaroons.

Two weeks back I borrowed Vegan Italiano book by Donna Klein from the library in order to send a couple of entries to DK’s AWED – Italy and Dee’s Herb Mania – Basil.  But due to some reason or the other I was not able to open the book until yesterday.  The book has everything from appetizers, soups, salads, one pot meals to decadent desserts.  I don’t know why, but I always start from the last in any book/magazine (not fiction though).  Once I also heard an astrologer mention that “Mithuna” (Gemini) rasi people tend to do that.  While doing so I found this simple almond biscotti recipe using applesauce.  The amount of fat/oil used in the recipe also caught my attention.  It requires just 1.5 tablespoons of canola oil!