1 Bowl Chocolate Brownies in an Orange (Vgean)

Okay, I have a confession to make: I’m obsessed with brownies! Well, I guess that’s no secret now. I also never liked vegan brownies. Don’t get wrong. I like my brownies gooey and fudgey, and not cakey and moist (might as well have chocolate cake right?) And somehow, every time I made vegan brownies, they were just never the same. Until I made these- 1 Bowl Vegan Walnut Brownies. They are soo good! Why another brownie recipe you ask? So on NYE, I made these eggless brownies and I couldn’t believe how amazing they tasted! Nobody could tell they were eggless. I wanted to try make a vegan version just out of curiosity, and tadaaa! Now obviously, they had to be a little different right? Okay second confession: I’m also obsessed with Masterchef! I saw Tamara make these, and I knew I had to try them. I’m not a fan of the Chocolate-Orange combination so this is the best way around it. Warm fudgey chocolatey brownie, with a subtle orange flavour running through. Top that with a scoop of vanilla ice cream and drizzle with rum caramel sauce, yum! Now that’s one indulgent dessert, isn’t it?! ❤

Citrus

Brownies are always fun to make, especially when baked in an orange shell. You know, it’s such a simple dessert to put together and is a great crowd pleaser. They are traditionally called campfire brownies but since we aren’t baking them over a campfire, I’m gonna let that pass. Elevating something as simple as a brownie, isn’t that amazing?! They can get a little messy but I for one have a thing for messy desserts. It’s like the desserts way of saying- “You’re never too old for me” haha.  Great thing is that they are super quick to make and so simple. No fuss attached, thank you! Now the ingredients are more or less the same as a regular brownie. The secret ingredient here is mashed banana. It’s what makes the brownie so chewy and fudgey. Throw everything together in a bowl and it’s done. However, you have to bake these brownies a little longer than usual brownies as the orange shell provides insulation, hence it takes longer for heat to pass through. Now if you don’t wanna bake them in an orange shell, that’s fine too. You can bake them in a regular square pan for 20-25 mins. They will still taste amazing! Win-win? You only gotta try it to know good how they taste. So happy baking! 🙂

Do share a picture if you decide to give it a try. Tag me on instagram @myyummyspatula or send me a DM! Would love to see all your interesting creations! 🙂

Orange brownies

Orange brownie

 

Makes: 4 medium orange brownies/ 9 regular pieces

Ingredients 

  • 4 medium oranges, tip removed and hollowed
  • 200 gms good quality dark chocolate, min. 60% cocoa
  • 40 ml any neutral vegetable oil (I use extra light olive oil)
  • 90 gms mashed banana ~ approx 1 large banana
  • 70 gms castor sugar
  • 1 tsp vanilla extract
  • 25 ml hot water
  • 90 gms all purpose flour
  • 1 tsp espresso powder

 

Method

  • Cut off the top of the oranges and scoop out the pulp. You can use the pulp for making orange juice. Keep aside the hollowed oranges.
  • Preheat oven to 180 C. Line a baking tray with silpat or parchment paper. Keep aside.
  • Melt the chocolate and oil over a double boiler.
  • In a large bowl, whisk together the mashed banana, castor sugar, vanilla extract, hot water and chocolate mixture.
  • Add the flour and espresso powder and whisk until all the flour is incorporated.
  • Pour the brownie batter into the hollowed oranges – up to 3/4th. Place them on the prepared tray and bake for 30-35 mins or until a skewer inserted comes out clean.
  • Best served warm with a scoop of vanilla ice cream and rum caramel sauce.

 

Note:

  • If you do not want to bake them in orange shells, simply bake them in an 8″ square baking tin for 18-20 mins, or until a skewer inserted comes out clean.

 

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your creations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

Instagram handle: myyummyspatula

Facebook handle: My Yummy Spatula

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Double Chocolate Chip Cookies

Now that we have Chocolate Chip Cookie covered, you all know what comes after! Duh, DOUBLE Chocolate Chip Cookie 😀 If you still haven’t checked out my Chocolate Chip Cookie recipe, you must right now! I guarantee you’re not gonna regret this. And once you’re done making those, I highly recommend prepping for a batch of these, because why the hell not?! Or you could bake both simultaneously. I’m not judging, really. That probably is the best way to go about it 😛

Double Chocolate chip cookie

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Sweet Potato Pancakes with Creamy Cinnamon Syrup (Vegan friendly)

Oh my god, I finally managed to make these! *pats her back* I should be given an award for the best procrastinator in the world, no kidding. Don’t get me wrong, I’m not lazy. I actually like to live a pretty active lifestyle. I just don’t know many people who are enthusiastic about pancakes and would like to share a plate with me. I know, I know, sounds ridiculous right?! Well it is. I’ll also tell you what’s even more ridiculous. These pancakes. They are kinda ridiculous. Ridiculously good, if I may say so myself! But I’m going to be honest, it’s not the pancakes alone which make this combination so good. The magic lies in that creamy cinnamon syrup. Yup, that’s right. I’m gonna highlight this for people who make the wise decision of scrolling through my rambles, because this is not to be missed. DO NOT SKIP THE SYRUP– it’s the BEST part. Trust me on this one, will you?

Sweet potato pancakes

Continue reading “Sweet Potato Pancakes with Creamy Cinnamon Syrup (Vegan friendly)”

The Best Damn Chocolate Chip Cookie

I know a recipe is pretty damn good when I, of all people, cannot stop eating it. Random fact about me- I don’t have a sweet tooth. A bite or two pretty much suffices for me. But oh boy, is this cookie good?! You know how vampires cannot stop sucking on blood once they taste it? THIS COOKIE IS THE HUMAN VERSION OF BLOOD! Aside from that lame Twilight vampire reference, I do not kid you friends. This cookie is the ultimate test of human willpower. It’s like you have died of ultimate pleasure and gone straight into heaven. Well I’m certainly not going to heaven otherwise, might as well enjoy cookie heaven! Come on, a cookie (or two) a day is not so bad right? We will just burn it out by running a couple extra miles, yeah? Good job, you guys!

Okay, I’m not brag about how good these truly are. You’re gonna have to find that out yourself. All I can say is, you’re welcome! 🙂

Chocolate chip cookies

Continue reading “The Best Damn Chocolate Chip Cookie”

Building your own smoothie + Go-to 1 Step Strawberry Green Smoothie

It’s almost shocking that I do not have a single smoothie recipe on the blog given just how often I make it. Smoothies are hands down my favourite! Especially berry smoothies. I mean, there’s nothing not to love about them. Throw everything into the blender and just blitz, blitz, blitz. Yup, that’s how simple it is. This one here is my go to smoothie. Pretty much everything you would want. Tastes like a dream and so so good for you! Smoothies in winter, you ask? Totally! Instead of using frozen bananas & fruit (like you would in summers), you can simply use room temperature bananas & fruit.

Mango kale smoothie.jpg

Continue reading “Building your own smoothie + Go-to 1 Step Strawberry Green Smoothie”

1 Bowl Wholewheat Chocolate Chunk Banana Bread (Vegan)

One of my new year resolutions is that I’m gonna be a LOT more active on the blog. With everything happening in 2017, blogging kinda took a back seat. So fortunately, or unfortunately, you’re gonna be seeing a lot more of me this year 😛

Chocolate chunk banana bread

More often than not, I genuinely prefer non-frosted cakes. You know those simple straight up kinda cakes? No frills, just pure goodness !

Continue reading “1 Bowl Wholewheat Chocolate Chunk Banana Bread (Vegan)”

Sweet Potato & Orange Snickerdoodles

This is my 4th attempt at trying to write this post. For some weird reason, my internet has been acting up for the past couple of days. It’s such a pain. However, apparently 4th time is a lucky charm for me, so I’m gonna swing with that. First of all, Happy New Year to all the (few) amazing people who bother to read my bullshit 😛 For those who are here for the first time, welcome and happy new year! ❤

2017 was a great year, now that I think of it. From jumping off a 170 ft high bridge with nothing but a rope attached to my feet to taking my first solo trip to Coorg, I feel so grateful to have met such amazing people along the way and actually call them my friends today. I also worked in a professional kitchen for the very first time! I think that’s pretty cool. Traveling to UK was definitely the highlight of 2017! On the baking front, I feel I’m at a much better place than I was a year ago. Well, I did make Sourdough Poee (a cross between a traditional Goan bread & sourdough) twice a day for A month! So I’m kinda happy about that. To put it simply, we have so much to be thankful for, and I’m so so happy to have experienced everything that I did the past year. I hope all of you had a great great year as well! 🙂

Sweet potato & orange snickerdoodle

Speaking of 2017, I have one last recipe to share from 2017. I was just kinda swinging this one, but oh boy, was I pleasantly surprised?! So much that it’s making an appearance on the blog! Now that’s something, haha. I love sweet potatoes. If I had to rank my top 5 vegetables, it would definitely make the cut. When I moved back to Nepal, I really didn’t think I would ever spot them here. BUT, guess what I found here! YAS- Sweet potatoes! Woohooooo! Clearly you can sense the excitement here. If any of you are from Kathmandu, you must visit the Saturday farmer’s market at Le Sherpa. It is the place to live by, trust me! Okay, coming back to the point- these sweet potato & orange snickerdoodles are the bomb! They taste beautiful- yes cookies can be beautiful. Perfectly crisp on the outside and so delicate on the inside- and so flavourful. You get the drift right? Now they aren’t vegan, and my lifestyle has slipped quite a bit in the past month but I promise, this is the last one. And also I promise that you won’t regret making these! So do yourself a favour and treat yourself to a new year cookie- let’s just call it that haha. Happy baking you guys! ❤

Sweet potato snicks

Recipe adaptation: www.countryliving.com

 

Makes: 24-28 cookies

Ingredients

For the cookies

  • 280 gms of all purpose flour
  • 1/8 tsp baking soda
  • 1 tsp cinnamon powder
  • 110 gms salted butter
  • 130 gms sweet potato puree *
  • 50 gms icing sugar
  • 1 tsp vanilla extract
  • 100 gms coconut sugar **
  • 1 large egg ~ approx 50 gms
  • 1/4 tsp orange zest

For rolling

  • 1 tsp cinnamon powder
  • 60 gms castor sugar

 

Method

For the cookies

  • Whisk together the flour, baking soda and cinnamon powder in a medium bowl.
  • In another large bowl, beat the butter until creamy.
  • Add the sweet potato puree, icing sugar, vanilla extract and coconut sugar and beat until well combined.
  • Add the egg and beat again.
  • Add the flour mixture and beat at low speed until all the flour is well incorporated. Do not over beat.
  • Lastly, lightly fold in the orange zest into the cookie batter. The batter will be a little sticky. Cover with cling film and chill for 2 hours.

Assembly

  • Preheat oven to 180 C. Line a baking tray with parchment paper or silpat.
  • Mix the castor sugar and cinnamon powder (for rolling) in a small bowl.
  • Scoop about 1 tbsp of cookie batter and roll into balls.
  • Roll the balls into the sugar-cinnamon mixture and place on the prepared baking tray. Flatten slightly with a fork or your palm. They will spread slightly.
  • Bake for 10-12 minutes or until golden brown. Remove from the oven and transfer the cookies to a wire rack to cool completely. Enjoy them as it is or sandwich with a chocolate whisky sauce.

 

Notes

*- You can either use canned sweet potato puree or make your own. I made my own by boiling some sweet potatoes until tender. Drain the water and then puree in a blender. Fresh sweet potato puree ready to use.

**- You can substitute coconut sugar for castor sugar.

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

Instagram handle: myyummyspatula

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Gingerhuman cookies

Hello from the land of dead!

Haha, guess who finally decided to make an appearance? It’s weirdly funny how I almost feel like a featuring guest on my own blog lol. Anyway, I’m back for now and I come bearing a very yummy gift, oh yes! 😀 I’m such a big fan of Christmas ! I remember, when I was a kid, every year my brother and I would fight over who would dress up as Santa with a pillow belly. Mum and I would go present shopping and decorate a tiny christmas tree for the party later that night. It would only be my parents, my siblings and my uncle & aunt who lived only 20 mins away.  Now that I think of it, I really really miss that. It is just such a cute family memory. Sadly, we are all grown up now and too busy to do that anymore. Can I tell you a secret though? Every year while Christmas shopping, whenever I spot the santa costume, I just have the strongest urge to pick it up and dress like Santa again. Guess we are all kids at heart 🙂

Gingerbread cookies.jpg

Gingerbread cookies 4.jpg

Speaking of Christmas, so  I’m not a very big fan of sugar cookies even with all their pretty decorations (Yes, I said it!) but I’m sure that’s only because we don’t essentially celebrate Christmas and I haven’t grown up eating them. However, I do love gingerbread cookies, especially the ginger men kinds. I think it stems out of my pure love for spices – ah, how I love winter baking! This is my favourite favourite recipe and it’s such an easy, hassle-free recipe that you cannot not love it. My favourite part though is dressing up these little guys, haha. So if you’re like me, you’re gonna loooveeee these cookies ! I know I’m a bit late but if any of you still haven’t decided what to make for Christmas, I would strongly recommend making these. They are perfectly crisp, so gingery and taste like a warm cozy hug ❤ Everybody needs a warm hug in this chilly weather ! Bon appetite 🙂

Gingy cookies.jpg

Gingerbread cookies 2

Recipe adaptation: Minimalist Baker

 

Makes: 60 gingerbread cookies

Ingredients

For the cookies

  • 110 gms salted butter
  • 115 gms coconut sugar
  • 45 ml aquafaba / 1 flax egg (brine from a can of chickpeas)
  • 60 gms molasses (I have always used blackstrap )
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/4 tsp nutmeg powder
  • 260 gms + 1 tbsp all purpose flour
  • 75 gms almond meal *
  • 40 gms cornflour

For decoration

  • white chocolate, melted
  • your choice of sprinkles

 

Method

For the cookies

  • Cream butter in a large bowl until smooth and creamy.
  • Add the coconut sugar, and beat again until light and fluffy.
  • Add aquafaba and molasses and beat until combined well.
  • Add the baking power, cinnamon powder, ginger powder and nutmeg powder and mix well.
  • Lastly, add in the flour, almond meal and cornflour and mix until all the flour is well incorporated. The dough should not be very soft. If it’s too soft and sticky, add in flour 1 tbsp at a time.
  • Cover the dough with cling film and chill for at least 2 hours (up to 24 hours) before rolling it out.
  • Preheat oven to 180 C. Line a baking tray with silpat or parchment paper.
  • Roll out the dough to 5mm thickness and using a cookie cutter, cut out shapes. Collect the scraps and roll again. Repeat until all the dough is used up.
  • Bake for 9-10 minutes. They will still be a little soft (not too soft though) when you take them out of the oven but will crisp up once cooled. Let them cool completely.

Assembly

  • Decorate using melted white chocolate and your favourite sprinkles.

Notes

*- I blanched some almonds and then ground them to make my own almond meal.

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

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Grapefruit Vanilla & Black Pepper Granita

I am hit with two realisations after this. First, I love citrus fruits in cold frozen form. I just feel they really enhance their flavour and keep it very, idk, pure so to say? I love a good lemon tart but lemon sorbet > lemon tart anydayy! It just tastes more lemony you know? Okay I know I’m sounding weird lol. (Might add that to my list of realisations now :P) But I hope you get what I mean.

Second, plans don’t work for me. I have never been much of a planner anyway but whatever little, they just don’t seem to work for me. I tend to slack a lot more. I’m a slacker planner. (HAHA, definitely adding a third realisation now!) To give you an instance, I had been planning to make a green apple granita for a MONTH now and guess what, I made it only yesterday. This one, on the other hand, was never in my radar. Until yesterday, when I visited my regular fruit guy and spotted these gorgeous grapefruit. I was down to work as soon as I reached home. You see? I certainly take my spontaneity streak very seriously 😀

Grapefruit pepper granita

Coming to this. You know the feeling you have when you taste a certain something and there’s an instant smile on your face? This is just one of those things. Even for somebody like me, who’s in the kitchen every single day, it’s rare. Trust me. I’m not talking about extremely good tasting stuff, well, that’s always there. But this is like that happy feeling when your soul is just blessed. 🙂

I wasn’t expecting something very extraordinary with this granita. In fact, I wasn’t even planning to share this recipe until I tasted it. This was like my eureka moment lol. Okay, maybe no haha. I especially love the addition of black pepper here. You guys know anything weird excites me. To my surprise, grapefruit and black pepper is in fact a very extensively used combination. I didn’t know that. But no wonder it is because this stuff tastes amazing! It’s the right amount of sweet and sour, with just a kick of spice from that black pepper. And the vanilla extract just binds everything together. Winner no? It’s definitely a keeper and you will realise why after you try it. No kidding!

Grapefruit pepper granita 2

Serves: 4

Ingredients 

  • 200 ml freshly squeezed grapefruit juice ~ ( 2 medium )
  • 45 gms castor sugar
  • 60 ml water
  • 1/2 – 3/4 tsp freshly ground black pepper *
  • 1/2 tsp vanilla extract

 

Method

  • Heat sugar and water in a medium saucepan over medium heat until the sugar dissolves.
  • Add the grapefruit juice and simmer for 30 seconds. Remove from heat.
  • Stir in the vanilla extract and ground black pepper. Start with 1/2 tsp and add more pepper if you feel the flavour isn’t enough. (Don’t go overboard as the flavour will get more pronounced on freezing).
  • Pour into an airtight container and freeze for 8 hours or overnight, stirring using a fork every hour or so to break any frozen parts into large crystals by dragging a fork across the surface. It can hold, covered, for a few days at this point (although it’s a good idea to give it the fork treatment every once in a while so that it doesn’t harden up.) To serve, drag the fork across the surface and scoop the ice crystals into a pretty glass and serve.

 

Notes:

*- I highly suggest using freshly ground black pepper over black pepper powder since it is more subtle and gives a smoother flavour.

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

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Fluffiest Pancakes (Vegan friendly)

Do any of you feel tired (and dare I say a little apprehensive) of always having to google recipes every time and have a whole hit and trial session? Now even as a consumer, it’s just so exhausting to try recipes from different sources every time, in hopes that it turns out well. And having done that a million times personally, I can vouch with full credibility that it’s not the most exciting feeling. I have had far more failed recipes than successful ones in the past but thankfully, as a food blogger, I have indeed learnt a few tricks of judging a recipe. Nevertheless, I still have failed recipes every now and then- yes, a long way to go still. However experimental I am, I always like to have a fall back option, almost like a cushion- where I know I won’t be disappointed. Having been at the receiving end, I wish this little space can be that trusting friend for you- just like a cushion at the comfort of which, you know you will not be disappointed. ❤

Speaking of comfort, you know what’s pure comfort? Pancakes. YES! Now honestly, pancakes aren’t something I make on a regular basis, but for the rare times that I do, I never had a go-to pancake recipe that I absolutely loved (part of the reason I never made them often I guess). Until now. This it it. I have found it and I see the frequency of pancakes rising in the future. 😛 I’m not kidding. My sister, who almost hates pancakes, has had these two days in a row now. Surprising, eh? Not so surprising once you make them. So fluffy, so satisfying, super easy, very healthy and also vegan! WHAAT?! I see you need these in your life. Am I right or am I right? Happy breakfast-ing everybody! 😀

Vegan pancakes.jpg

Vegan pancakes 2.jpg

Recipe adaptation: Wallflower Kitchen

 

Makes: a stack of 6 pancakes 

Ingredients

Dry ingredients:

  • 1/2 cup whole wheat flour
  • 1/4 cup amaranth flour (or sub whole wheat flour)
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon powder (optional)
  • 1 tbsp chia seeds

Wet ingredients:

  • 2 tbsp light olive oil or sunflower oil (or any other mild flavoured oil)
  • 3 tbsp maple syrup or honey (if not vegan)
  • 1 tsp apple cider vinegar
  • 1/2 cup almond milk or any other plant based milk
  • 1/2 tsp vanilla extract

 

Method

  • Whisk the dry ingredients in a large bowl.
  • In another large bowl, whisk the wet ingredients until well combined.
  • Make a well in the centre of the dry ingredients bowl and slowly pour in the wet ingredients, whisking lightly. Mix well until no lumps remain.
  • Heat a non stick pan/griddle over low-medium heat. Once the pan is hot (not burning hot though), brush a little oil. Using a small ladle, pour the pancake batter onto the hot pan and let it cook for 45-60 seconds on one side or until small bubbles form  on top (key to ensure the other side is cooked).
  • Flip the pancake gently and let it cook for another 45-60 seconds, until golden brown. Continue till the batter is over.
  • Serve warm with your choice of syrup or my favourite- Nutella, chopped bananas and crushed walnuts!

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

Instagram handle: myyummyspatula

Facebook handle: My Yummy Spatula