Tag: dried cranberries

Fudgy Eggless Chocolate Brownies… Joyeux Noël

Fudgy Eggless Chocolate Brownies … 6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. The eggless chocolate brownies come together in minutes and each bite is deep, delicious, fudgy and satisfying. These are beautiful for the holiday season, Joyeux Noël!

’tis the season and it’s the best time to enjoy a ton of baking with loads of flavour. I’ve had a field day this winter from loads of cookies to cakes to tarts … and now these eggless chocolate brownies. It’s wonderful how a splash of colour or an add of spices can uplift the spirits, make the holidays so fun! Try these wholegrain gingerbread cookies with a heart!

Pistachios and cranberries from the  United States Department of Agriculture made me do this! I’ve loved working with them and loads of nuts, berries and produce from America this holiday season. It’s amazing how versatile nuts and berries are, how much you can do with them! You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon.

Love this beautiful ceramic bowl from Pinklay.

Do follow me on Instagram because most of my recipe assembly videos show up there on my handle @passionateaboutbaking with recipes shared to my recipe handle @pabrecipes

I love how colourful and Christmassy these brownies turned out to be. I’ve tried them with a gluten free sorghum/jowar ka aata as well as with all purpose flour and they work well both ways. My holiday season celebrates loads of colour so the bright green pistachios and deep red cranberries really set the mood right! It’s a simple good recipe that uses pantry staples, things you might have in the kitchen already.

Make sure you use quality ingredients to enjoy these and that’s all that really matters. With winter here, temperatures freezing this December, we’re at below 10C in the northern plains of India. With no central heating and freezing cold, the only important thing is to get the brownie batter into the tin as soon as it’s stirred together ?.

These are pretty fuss free and deeply chocolate, deeply fudgy too. Cut the eggless brownies into 4 for an indulgent serving, else into 9 squares for good nibbles. Either which way, they’re delicious.

Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Favourite Gingerbread recipes

More Christmas recipes

Loads of Brownies

Exciting recipes with Chocolate
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Fudgy Eggless Chocolate Brownies

6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. They come together in minutes and each bite is deep, delicious, fudgy and satisfying. Make sure you use good quality ingredients to enjoy these
Course Dessert, Snack
Cuisine American
Keyword baking, chocolate, dessert, eggfree, eggless, eggless baking, gluten free, one bowl, simple, sweet, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 25 minutes
Servings 6 people

Ingredients

  • 140 g 52% dark couverture chocolate melted, warm
  • 200 g sweetened condensed milk warm
  • 50 g all purpose flour/maida or 40g sorghum/jowar ka aata for GF
  • 3/4 tsp baking powder
  • 30 g pistachios peeled
  • 25 g cranberries roughly chopped
  • Topping
  • pistachios, cranberries, chocolate chips

Instructions

  • Preheat the oven to 180C.
  • Lightly grease and line a 6″ square baking tin.
  • Place all the ingredients in a bowl and mix until smooth.
  • Transfer immediately to prepared tin, level out and top with pistachios, cranberries and chocolate chips.
  • Bake for about 20 minutes until the top is glossy and firm. Tent the top after 10 minutes to prevent overbrowning.
  • Cool completely before cutting.

Eggless Pistachio Cranberry Chocolate Cake… Christmas special!

Eggless Pistachio Cranberry Chocolate Cake … Layers of chocolate deliciousness uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well! It’s the most wonderful time of the year and I hope you are baking a ton as well!

That’s a bit of what I’ve baked the last few weeks! This is the best time to bake and one of my favourite seasons. With winter at it’s peak, it’s wonderful being in the kitchen next to a warm oven. It’s also a time when inspiration is at it’s peak and ingredients and ideas dance in my head! Can you tell?

I’ve really enjoyed creating recipes for the United States Department of Agriculture using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, and now this Eggless Chocolate Pistachio Cranberry Cake. Do follow me on Instagram to see my recipes assembly videos on @passionateaboutbaking with recipes on my recipe handle @pabrecipes

At the risk of repeating myself, nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays. I’m absolutely loving it! Oh, and there’s a giveaway on my Instagram handle with the United States Department of Agriculture. Do head HERE to enter!

That lace collar though!! I love making a chocolate collar for cakes, a touch I always find special, one I’ve done for years. It elevates a simple cake to something special. It’s as simple as piping melted chocolate on a strip of parchment, waiting for it to get a little firm, then wrapping it around a frosted cake. Set the cake in the fridge until the chocolate is firm, 10-15 minutes usually, peel off the parchment…TADA!

Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Eggless Chocolate Pistachio Cranberry Cake

Layers of chocolate deliciousness are uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well!
Course Dessert
Cuisine American
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, homemade, one bowl, simple, sweet
Prep Time 30 minutes
Cook Time 45 minutes
2 hours
Total Time 3 hours 15 minutes
Servings 6

Ingredients

Eggless chocolate sponge

  • 210 g cultured buttermilk Amul plain chaach
  • 60 g oil
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 15 g cocoa powder
  • 160 g plain flour

Chocolate ganache

  • 250 g cream, 25% fat Amul Fresh
  • 250 g 54% dark couverture chocolate chopped
  • 50 g American pistachios peeled, chopped
  • 35 g American dried cranberries chopped

Topping

  • Pistachio slivers, dried cranberries, edible flowers

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180C. Line a 6″ Springform/loose bottom tin with parchment.
  • In a large bowl, add all the ingredients except the flour and give them a good whisk. Stand for 3 minutes until the mixture is slightly bubbly, then whisk in the plain flour. Transfer to the prepared tin and bake for 35-40 minutes, until the tester comes out clean.
  • Cool completely, then trim the top if required and slice into 3 layers.

Chocolate ganache

  • Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts.
  • Stir gently until smooth. Rest at room temperature, whisking now and then. Refrigerate about 2/3 for the piping on top, and keep the remaining to spreadable consistency for the filling.
  • Any ganache left over from the filling can be whisked back into the reserved ganache for piping.

Assemble

  • Place one layer on the serving platter and top with about 100g of chocolate ganache.
  • Sprinkle the filling with finely chopped pistachios and dried cranberries.
  • Repeat for the other layers. Frost the sides and top with the remaining ganache.
  • Garnish with slivered pistachios, dried cranberries and edible flowers.

Simply Delicious Eggless Pistachio Cranberry Christmas Cake

Eggless Pistachio Cranberry Christmas Cake … so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it’s one I have baked several times this holiday season. This makes a great gift too!

With things being quite busy on the home front, I’m struggling to share Christmas recipes on the blog and I guess we still have a few days left, so here we go! Nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays.

I’ve collaborated with United States Department of Agriculture to create and share recipes using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon. Do follow me on Instagram because most of my recipes assembly videos show up there on my handle @passionateaboutbaking with recipes on my recipe handle @pabrecipes

The Eggless Pistachio Cranberry Christmas Cake is reminiscent of the old style bakery cakes that we devoured as kids, memories coming alive with every bite. The crumb is rich and light, the sweetness just perfect and the bite of pistachios and cranberries so satisfying. I like to blanch and peel the pistachios to get the beautiful green and though it’s a slightly tedious job, the results are so bright and cheerful. I save the peels for smoothies or soup so nothing goes waste!

Oh and I forgot to say that I flavoured the cake with fresh orange zest and it made ALL the difference. The colour was a warm orange and the flavours paired so well with the nuts and berries. I love that simple, natural everyday flavours can add so much oomph to a simple bake, lift it up so effortlessly, so deliciously. The chocolate chips are optional of course but we loved them in there because chocolate ♥!

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Eggless Pistachio Cranberry Christmas Cake

… so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it's one I have baked several times this holiday season.
Makes one 4.5" x 7.9" loaf
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword baking, cake, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, one bowl, simple, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
6 hours
Servings 8 people

Ingredients

  • 85 g clarified butter / ghee melted, warm
  • 110 g yogurt whisked
  • 40 g milk warm
  • Zest of 1 orange
  • 75 g castor sugar
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 100 g all purpose flour maida
  • 25 g almond meal/ground almonds
  • 50 g American pistachio peeled
  • 50 g American cranberries chopped roughly
  • 50 g dark chocolate chips

Topping

  • American pistachios American cranberries, chocolate chips

Instructions

  • Preheat the oven to 170C
  • Lightly grease and line a loaf pan with parchment paper with a slight overhang to help take out the baked loaf.
  • In a large bowl whisk together the ghee, yogurt, milk, sugar, orange zest, baking powder, baking soda and salt.
  • Whisk in the flour, pistachios, cranberries and chocolate chips.
  • Transfer batter to loaf pan and even out.
  • Top with pistachios, cranberries and chocolate chips
  • Bake for approximately 45 minutes/until the top is light golden brown and the tester comes out clean. Tent the top with a sheet of foil after 20-25 minutes to prevent the top from over browning.
  • Cool completely, then demold.
  • The loaf is delicious warm as well but a little crumbly.

Note : The batter also makes 6 cupcakes. Bake at 180C/20minutes

    Chocolate, Dried Cherry & Walnut Bar Cookies

    “Will work for chocolate”
    Summer in North India has become a drag, & I can’t wait for better days to come. I’ve been desperate to bake but lack motivation. Everything is HOT, & I almost don’t need to switch on the oven to bake. Power outages rule our days with electricity more absent than present. The kids summer vacations in this entire region have been extended in view of the heat wave. The mayhem at home continues…& in the midst of this, I still want to bake…I had an old Martha Stewart recipe using oats & dried cherries jotted down on a scrap of paper. I found it a couple of days ago while clearing my desk & decided to make the biscuits. With my limited supply of dried cherries all gone in many batches of these yum Chocolate Cherry Muffins, I stumbled on a bag of dried cranberries which a friend got from the UK recently. I was all set… Walnuts are always on my list to add to anything & everything that compliments the nut, so in went some walnuts. I kept changing ingredients as I went along, substituting some flour with cocoa, & eventually came up with these delicious little bar cookies. Not too sweet, the tart cranberries compliment the walnuts & chocolate beautifully. You can omit the cocoa if you like, & use 1 1/4 cups of plain flour instead. If you like sweeter cookies, increase the sugar by 1/4 cup.
    There are times that I really enjoy rolling out cookies at any time of the day, & find it entirely therapeutic. Not these days though. The heat is sapping, electricity is playing truant & humidity is making life worse. So I took a call & pressed the cookie dough into my tart pan, hoping some sort of brownie/cookie/bar would emerge…
    Scored lines through the unbaked dough to get 12 equal pieces (later I thought I might have managed 16 instead), sprinkled on some vanilla sugar from sachets my friend from Kiev regularly gets for me. The sachets remind me of the many dessert mix sachets I had picked up while on vacation in Moscow way back in 1995. Everything looked so good, and I picked up loads of chocolate & coffee mousses etc. It was only when we returned home, did I realise that all instructions were in Ukrainian & I couldn’t do anything with them. My limited knowledge of words like allo, da, idi suda, kharoshe, perciba didn’t help!! In those days it cost a fortune to call overseas, so my poor sachets expired silently!The last time my friend was here from Kiev, in addition to vanilla sugar sachets (the writing on which is still in Ukrainian), she got me beautiful hand painted flat wooden spoons from there, which I really love.
    CHOCOLATE, WALNUT & DRIED CRANBERRY BAR COOKIES

    Ingredients:
    1 cup all-purpose flour
    1/4 cup cocoa
    1 cup old-fashioned rolled oats
    1/4 cup demerera sugar
    1/4 cup vanilla sugar
    1 teaspoon baking powder
    1/2 teaspoon coarse salt
    1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
    1 large egg, beaten
    1/4 cup buttermilk
    1/2 teaspoon pure vanilla extract
    1/2 teaspoon pure almond extract
    1/2 cup dried cherries
    1/2 cup chopped walnuts
    Fine vanilla sugar, for sprinkling (or sanding sugar)

    Method:

    • Preheat oven to 180C degrees. Line a baking sheet with parchment paper; set aside.
    • In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt.
    • Using a pastry cutter or your fingers, cut butter into oat mixture until mixture resembles a coarse meal. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extract until well combined. Stir in dried cranberries, chopped walnuts/chocolate chips.
    • Add egg mixture to flour mixture; mix until well combined.
    • Turn out dough into a lightly greased tart tin with a removable base, push it to cover the pan evenly & uniformly. Cut into 12 equal squares using a sharp knife; or roll out to 1-inch-thick rectangle, cut into 12 equal squares & transfer to a prepared baking sheet. Sprinkle with vanilla sugar.
    • Bake for 18 to 20 minutes/ till done. Transfer to a wire rack and let cool slightly before serving.

    Posted by Deeba @ PAB

    WORLD OATMEAL COOKIES … with Dried Cranberries, Crystallised Ginger, Walnuts & Raisins

    “I’ll feed them milk and cookies.”
    Brent Sutter

    I love a good oatmeal cookie. Had a bag of dates & thought I’d do a date & walnut something. Surfed the net for ages looking for something ‘cookie’ to make with dates & walnuts. Obviously & predictably, got hopelessly distracted, & ended up making these tasty morsels … without using dates of course! Not really sure if I would like dates in my cookies, I played around with ingredients in an old oatmeal cookie recipe I had. Ended up with these delish cookies, using some crystallised ginger & dried cranberries I had on hand. What I like about this recipe is that it gives me the freedom to use up whatever extras I have on hand, &, it makes a generous 5 dozen cookies. Else, 4 dozen cookies, & a COOKIE PIZZA!!The cookies keep well for 2-3 weeks in an airtight box, & I’ve made them several times over the past few months. I love them because they use ‘healthy’ oats, & refer to them as my ‘World Oatmeal Cookies’ … because they got born with inputs from across the globe. I used crystallised ginger that I made from a Levobitz recipe, one that I have come to love. Nothing like home made crystallized ginger; it’s addictive, it’s beautifully flavoured, & keeps well. I’ve used it in Ginger Florentines & Candied Ginger & Tangerine Shortbread cookies, & in the Daring Bakers Yule Log too. Something else went into the cookies … dried cranberries from a big bag that Nic mailed from Kent! Also in there, walnuts that my Mom’s friend sent in from Kashmir, & finally on top, a sprinkling of vanilla sugar that a dear friend constantly gets in from Lviv, Ukraine. I’ve made these cookies SO MANY TIMES! Feel free to use what you like in them … chocolate chips, pistachio nuts, chopped dates, dried cherries, mixed winter berries…I’ve even used crystallised orange peel on one instance! A store house of energy, the kids love them!
    WORLD OATMEAL COOKIES with dried cranberries, crystallised ginger & toasted walnuts
    Ingredients:
    1 1/2 cups flour
    1/2 cup wholewheat flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 cup unsalted butter, room temperature
    1 cup sugar
    1 cup brown sugar
    2 eggs
    1 tbsp pure vanilla extract
    3 cups rolled oats (I use Quaker oats)
    1/4 cup crystallised ginger, chopped
    1/2-1 cup dried cranberries or dried cherries (cut roughly with kitchen scissors if you like)
    1 cup chopped toasted walnuts (untoasted are fine too)
    1/2 cup raisins
    Vanilla sugar for sprinkling (optional)Method:
    • Preheat oven to 350°F. Lightly grease 2-3 baking sheets.
    • Mix the flours, baking soda, baking powder & salt in a bowl. Keep aside.
    • Beat the butter & both sugars in large bowl until fluffy. Beat in the eggs & vanilla.
    • Mix in the blended flour mix. Stir in the oats, dried cranberries, crystallised ginger, walnuts & raisins (or whatever you fancy).
    • Drop tablespoonfuls onto prepared sheets, 2 inches apart.
    • Flatten cookies slightly with a fork. Sprinkle with vanilla sugar (optional) … OR
    • Make a cookie pizza, & then use the rest of the dough for cookies. I got about 4 dozen cookies, & 1 pizza. If you plan on making a cookie pizza, make sure you score the sections prior to baking.
    • Bake cookies until golden brown, about 10-12 minutes. remove from oven & leave on baking sheet for a minute.
    • Transfer to racks & cool completely.

    Posted by Deeba @ PAB
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