For one of my friends baby first birthday party, I wanted to make some healthy cupcakes. My idea of making these cupcakes was to use the readily available and simple ingredients that babies or kids like to eat. I used this Recipezaar recipe, with a few omissions, to make these carrot cupcakes. I used apple sauce instead of oil and using apple sause will definitely cut your calories to half. I used Betty Crocker vanilla frosting.
- 2 cups all purpose flour
- 2 cups shredded carrots
- 1 cup sugar
- 11/2 cup apple sauce or canola oil (1 cup)
- 1 8-ounce can of crushed pineapples
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 tsp vanilla extract
Before you start the recipe, preheat your oven. These cupcakes will bake at 350°F.
Shred two cups( 3 medium sized) of fresh, raw carrots.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Well combine together and add 1 cup of sugar.
Then add applesauce (or oil), eggs, and vanilla.
When you mix all together the batter should like thick brown.
Then add chredded carrots and 1/3 rd can of crushed pineapple chunks(well drained).
Baked in a pre-heated 350 degree oven for 20 to 25 minutes until they turn brown.
With this recipe I think you can make about 16 to 20 pancakes.
I was just starting to experiment in making unique ingredient combination cupcakes. Those ingredients may not be complicated and look in the market, I am using simple ingredients that I can dig in at home. I used frozen coconut flakes that I use in making Indian currries and instead of cocoa powder I used kisses chocolates melted to room temperature.
1/2 cup (1 stick butter)
1 cups sugar (u can add accordingly)
2 cups flour
25 kisses choclates melted (or 3/4 cup cocoa powdered)
1 cup coconut flakes
1 tbsp baking soda
1 tbsp baking powder
1/2 tbsp salt
2 tbsps vanilla
1. Beat butter until softened. Add sugar and then eggs, and beat for 30 sec.
2. Add cocoa powder or melted chocolate into the bowl.
2. Add 2 cups of flour, baking soda, baking salt, salt and coconut flakes, into a medium bowl.
3. Whisk and combine wet ingredients; then app 2 tbsps of vanilla.
4. Scoop batter into cupcake cups about 3/4’s full.
5. Bake at 350 degrees for about 25-30 minutes. And you see those beautiful choco cupcakes turning into deep brown in color.
I used butter cream frosting and sprinkles on top for a yummy treat.
Andhra flour recipes (pindi vantalu) which can be stored for longer time and served as snacks.
pinch of salt
water as required
oil for deep frying
1 cup of water
1/4 cup sugar / jaggery
1/2 tbsp cardamom pwdr
PROCESS: Pour olive oil in pan and make it hot.
Use thumb to press each ball gently onto the back of fork/grater to roll into a shell shape. Prepare shells with all prepared balls and keep aside.
2 Take a heavy bottomed vessel, add the sugar/jaggery and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.
3 Heat a heavy bottomed vessel, add enough oil for deep frying, once the oil turns hot, add the gavvalu and deep fry to a golden brown shade. Remove onto absorbent paper and immediately add to the syrup. Combine well to coat the gavvalu and let it reach room temperature. Store in air tight container.
1 1/3 cups warm water
1/4 cup Olive oil ( plus additional for brushing the crust)
3 3/4 cups (500 gms) unbleached all-purpose flour
1 1/2 tea spoons salt (8 gms)
To make the dough there are a couple of options like hand mixing, by mixer and also by processor.
Stir the Yeast and sugar into the water in a large mixing bowl. Let it start until foamy, about 5 mins and then stir in the oil. Mix the flour salt and stir, 1 cup at a time, into the mixture beating well to get lumps out. Knead on a lightly floured surface until soft but firm, about 8 mts.
First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until not quite fully double, 45 mins to 1 hour.
Shaping and second rise: Divide the dough if you are making more than 1 pizza. Roll the ball and then flatten into a thick disk to 1/4 to 3/8 inch. Place the dough in an oiled Pizza pan that has been sprinkled with flour. Finish shaping the dough with fingers. Cover the dough with a towel and let rise for no longer than 30 mts. The dough should be puffy and softly risen.
Topping: Select your own toppings like what ever combinations of mushrooms, peppers, onions, jalapenos, olives, tomatoes, cheeses and herbs.
Baking: Heat the oven to 400 degree F. Bake large pizza for 25 to 30 mins and smaller ones for 15 to 25 mts. After the pizza rises in 15 mins or 25 mins apply oil, pizza tomato sauce, toppings, sprinkle cheese and keep it back in the oven until the crust is golden brown and crisp with little blisters and there is Pizza in your own oven.
- Olive oil
- 8 cloves garlic
- 1 med. zucchini, round slices
- 1C. mushroom slices
- 1 (lg.) can crushed tomatoes
- 6 lg. basil leaves
- 1 lb. pasta (any kind)
Pour olive oil in pan and make it hot.
May sprinkle cheese and pepper to taste.