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

Happy Thanksgiving to all of you! Course 2 of Wilton’s Cake Decorating series concentrates more on flowers and especially flowers made with royal icing. What is different about royal icing? Royal icing does not use any fat (butter/shortening). It’s just a combination of confectioner’s sugar, meringue powder and water. Unlike buttercream icing, royal icing creates hard-drying and long lasting decorations. This means you can make these decorations ahead of time (even months ahead) and simply place them on your cake. Another interesting feature of royal icing decorations is that it will not soften or crumble when stored properly. It should not be kept in bright light, as colors can fade. Just like buttercream icing, consistency of royal icing is very important. Another item used in royal icing decorations is the Color Flow mix. This again has egg whites posing a problem to vegetarians and vegans.

I found this recipe for wholesome breakfast cookies in the book One Smart Cookie by Julie Van Rosendaal. I have made a couple of changes to make it even more healthy and was floored by the taste. I really can’t believe that healthy can taste so good. So if you have kids who drive you crazy without having breakfast, then this recipe is for you. These breakfast cookies are packed with proteins, fiber, vitamins and minerals and low in fat too. What better way to start a day than this? With a glass of milk or orange juice it’s sure to fill up even adults.

I had a cup of pureed beets in the freezer and wanted to use it up. I had the idea of pairing it up with chocolate because I have seen a couple of such recipes. So I was browsing through one of my favorite books “Deceptively Delicious” and my eyes fell on the Brownies recipe. It used 1/2 cup each carrot puree and spinach puree. I thought why not use the 1 cup of beet puree instead. I’m glad that I did because the brownies turned out very tasty.