It’s been a while since I baked anything because these days my hands are full with my two and a half year old son. The once very independent and “I-couldn’t-care-less about-you” attitude son has become so clingy, wanting my undivided attention literally 24/7. I wish that it’s just a phase. I managed to bake these double chocolate cookies in the little time that he was napping last week. So easy to put together these cookies are very big on taste and was devoured by the kids I had baked it for. I found the recipe here and made few changes to make it egg free. I usually whip together the egg replacer powder and water together until its frothy and then add it with the rest of the wet ingredients. This time I wanted to try adding the egg replacer and water directly to the creamed butter mixture and it did work. The cookies turned out great. The original recipe had all-purpose flour in it which I replaced with whole wheat pastry flour and nobody found it different at all.

I bought my waffle iron a year ago for Mother’s Day and never thought that I would be using it as often as I do now. I told my husband that it’s going to lie around untouched, collecting dust. But boy was I wrong! My eldest son has become a waffle fan and he wants me to make waffles every weekend. I have made it so often that I know the recipe by heart. So each week I try to give it a different touch by coming up with a variety of combinations. This oatmeal raisin waffle recipe is one of my favorite. If you are a fan of the classic oatmeal raisin cookies, then this waffle will become your favorite as well.

Zucchini is my favorite vegetable to bake with because it gives the baked goods a moist texture and it’s very easy to sneak in any recipe. I have quite a collection of zucchini recipes but still keep looking for more and that’s when I stumbled on this one. I have made changes to the recipe to make it egg free and also to cut down the fat content as it uses a cup of oil. I have used homemade unsweetened applesauce as a fat substitute and yogurt as an egg substitute. I also reduced the quantity of sugar because I was using the juice from the canned pineapple too. Even then the cake was very sweet for us.

I wanted to bake something healthy for the kids get-together we have every month. The kids come prepared with a topic already chosen and present it. We also organize other activities which they actually enjoy doing while in fact they are learning a thing or two. Another incentive for them is enjoying a variety of snacks and I try my best not to miss the opportunity to try new recipes. When I was looking for recipes, I found this cookie recipe. I made some changes to make it egg free and accommodate the zucchini I had, instead of the apples mentioned in the original recipe. Just like blueberries, I love baking with zucchini. It melds beautifully in most of the recipes and gives the baked goods a moist texture while boosting the nutritional value. This oatmeal cookie recipe is no exception to it and turned out delicious. Needless to say, it was a hit with the children and they kept asking for more. These cookies won’t get crispy because of the zucchini. Instead it has a cake like chewy texture.

Today I’m celebrating my blog’s 5th birthday with this decadent eggless pineapple pastry. It has been a wonderful 5 years mostly because of the support, appreciation and motivation from my husband and YOU: my beloved readers. Thank you for all your support and I wish I can count on it in the years to come too. Special thanks to the trolls too who make my otherwise mundane day interesting with their silly comments.

I got this idea for an eggless pineapple pastry when I made this eggless strawberry cream cake. Even though I’m not a big fan of pineapples, I love the flavor and fragrance of it in cakes, especially the cake I tasted in Hot Breads. I finally got a chance to try it and it was a super duper hit. You have got to bake this cake just to experience the wonderful aroma that fills the entire house while the cake is baking and is out of the oven. So do try it and let me know how you like it and don’t forget to read the recipe and my notes thoroughly before setting out to make this dessert.

At our home we get the All Bran Buds and Flakes quite regularly. Each and every time there is this powdery cereal at the end that nobody wants to eat. So I started putting those last crumbs from every pack in a box. Just after 3 packs of cereal I had about 2 cups of cereal. I usually add it with my smoothies like this Fiber One Banana Smoothie. This time around I wanted to try a different recipe and was looking for some ideas and found this. I already have a super duper vegan blueberry muffin recipe and a whole wheat blueberry muffin recipe in this blog. I was deliberating whether to try another blueberry muffin recipe. Because I have so much success baking with bluberries I decided to give it a shot and the result was wholesome and hearty blueberry bran muffins that everybody gave two thumbs up.

I love zucchini because it blends very well in any baking recipe. It’s like the chameleon of vegetables. Not only does it up the nutritional value without boasting its presence but also makes the baked goods moist. It especially pairs very well with chocolate, which I know from baking these zucchini recipes. So this chocolate chip zucchini muffin recipe is no exception and it was super delicious. I found the original recipe here and made some changes to make it egg free. It is a wholesome lunch box treat or an after school snack. I have no doubt that this muffin will make it to your kid’s favorite recipes list.

Last month my friend had asked me to bake a cake for her daughter’s informal birthday party. She requested me to bake a plain eggless vanilla cake. I choose to bake this eggless vanilla cupcake recipe because it has a nice hint of orange flavor. Instead of cupcakes, I baked it in a 15/9×1-inch jelly roll pan. For the frosting, I chose to use the recipe from the Hummingbird cupcake recipe. Topped the cake off with colorful sprinkles and edible confetti. I have baked so much and most of it turns out great and get a lot of compliments from friends and family but this time I was quite nervous because I was giving the cake without even tasting a tiny bit of it. I couldn’t wait to hear from them and was very happy when she informed me that everybody liked it.

So what does this have to do with the chocolate cake? Since I’m always looking forward to try new recipes, I wanted to try one for this birthday gathering too. I have always wanted to try a Texas chocolate cake, but kept postponing because the recipe is too big for just the 4 of us or too small for a party. I thought this was a perfect occasion to try a chocolate sheet cake. I decided to bake it in 2 pans instead so that I could have one pan for us and give away the other pan to my friend. The plan worked out perfectly and the cake turned out very tasty. It tasted more like a rich chocolate brownie. Everyone loved it, especially the birthday girl.

I was not always adventurous when it came to trying new food. That’s the reason I never bought parsnips until recently. I bought it once 5 years back and did not like it that much. Although parsnip looks just like carrot, it has a unique smell and flavor which I didn’t appreciate then. Fast forward 5 years, I’m much better now. I’m drinking green smoothies and eating kale salad! So when I saw the parsnip muffin recipe here, I was curious and wanted to give it a shot.

I veganized the original recipe by using vinegar as the egg substitute. I also used maple syrup instead of sugar, whole wheat flour instead of all-purpose flour. I accidentally increased the quantity of parsnip in the recipe and was dreading the outcome and was pleasantly surprised how tasty it turned out. I think the thick consistency of the muffin batter because of this extra cup of parsnip was the reason that I got only 15 muffins instead of the 18 mentioned in the recipe. The spicy flavor of parsnips pairs very well with the other spices we use in this recipe.

I have been on a baking spree the whole past month and surprisingly all of the recipes I tried turned out great; one better than the other. I can’t wait to blog about the recipes. Each one unique in its own way, with different ingredients, different flavors and taste; some healthy and some not so. This breakfast cookie recipe definitely falls in the healthy category. I did not want to be the reason to break your diet resolutions by posting decadent recipes this month. At least not for the time being. The hummingbird cupcake recipe which I posted last time was an exception. I’ll post such recipes maybe next month when we can blow the resolutions off and prepare for Valentine’s Day/week.

As the name suggests, breakfast cookies are cookies which is fit enough to be had for breakfast. It has all the healthy ingredients you need to have to start your day. I already have two breakfast cookies recipe here; one loaded with canned navy beans and the other with whole grain cereal and ricotta cheese. Both are absolutely delicious and so is this vegan breakfast cookie recipe too. Filled with oats, whole wheat flour, applesauce, apples and nuts this one will be a definite hit in your house like it was in ours. I have also used coconut palm sugar instead of regular brown sugar because it scores a whole lot better than the latter. Find more about it here.