Veg Pizza Recipe - Learn to make perfect homemade veggie pizza, easy to make comes out perfect every time. This is a tried and tested recipe, yields the best veg pizza just like in restaurants. Here I have used onion, capsicum, sweet corn in this pizza, you can use any of your favorite toppings like paneer, mushroom, olives ,broccoli and the variations are endless.

Have been making homemade pizza for the past 10 years now. Every time I get a lot of praises for my pizza from friends and family so wanted to post this recipe here. I have tried many variations of this recipe and it works every single time. I have tried half and half with wheat flour and completely with whole grain flour too and the end result is just too good.

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About Veggie Pizza

This Veg Pizza recipe is my go to recipe as I have made it so many times with perfect results. This Veggie Pizza Recipe yields best quality crust with cheesy pull perfect just like in restaurants so do try and enjoy!

The best pizzas are made in hot wood fired oven using a pizza stone. Our ovens cannot provide the same results but still pizza tastes great. I am sure you will not look back to order pizza again once you make them at home.

You can have the liberty to customize it according to your liking. The crust, the topping everything can be made according to your choice. Isn't that great?! This recipe is food proof that even beginners can try and enjoy!

To have a goey cheese Instead of baking along with topping for the entire 20 minutes ,first baked the base alone for 12 minutes at 200 DEG c, then arranged the topping with cheese and baked again at 210 DEG C for 8 minutes...there u get your perfect pizza!!?

I love pizza...who doesn't?! I was postponing this veg pizza recipe just for the reason that I had to write more. Also I wanted to compile all the pics with stepwise, and the variations.

With no doubt this recipe is a keeper but I made adjustments here and there each time and finally found the recipe for perfect pizza, So no more pizzas from restaurants. I have tried 2 versions one the normal one which I have posted here and the other one low fat whole wheat pizza.

Similar Recipes

• Bread Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza
• More pizza recipes

Veggie Pizza Ingredients

• Flour - Use all purpose flour or maida. You can even try replacing half of flour with wheat flour for a healthy pizza.
• Yeast - I have used active dry yeast which works perfect. Bloom yeast separately to check first if it is active then proceed if you are not sure of the activeness.
• Sugar - Sugar adds a balance in taste also helps yeast to bloom.
• Milk - Milk and water is added to make the pizza dough.
• Pizza sauce - You can store homemade pizza sauce or use store bought pizza sauce.
• Topping - I have used onion, capsicum, corn and cheese.
• Cheese - Use good quality grated mozzarella cheese.

How to make Veg Pizza Step by Step

1. To a mixing bowl - take flour(maida), add yeast and salt to it.

2. Mix well, Set aside. To another mixing bowl, take luke warm water.

3.Add milk, oil and sugar.

4.Mix well until sugar dissolves. Now add this mixture to flour.

5.Bring together. Knead for at least 5 minutes to a smooth dough. Cling wrap and set aside for 1 hour at least or until the dough doubles. When you check after an hour, the dough would have been raised well.

6.Brush the pizza baking tray with oil, sprinkle flour and keep it ready. Now punch the dough down incase for any air bubbles and then keep aside in a warm place. Roll the dough a little thick.

7.Transfer it to the baking tray and stretch it a little so that it forms a neat circle. Press it well so that its even. Press the edges with a back of a spoon to form a rim like effect. Preheat the oven at 200 DEG C for 10 minutes.

8.Now using a fork prick in the center for even cooking.

9.Brush well with oil/milk for even browning. Bake the base for 12 minutes or until the edges and center turn golden.

10.Spread the pizza sauce, I used the readymade pizza sauce. First add half of grated cheese.

11.Then arrange the toppings - I've used onion, sweet corn, capsicum. Then add remaining grated cheese, sprinkle oregano and chili flakes. Bake it again at 210 DEG C for 8-10 minutes or until the pizza is golden brown and cheese melts.

Cut the pizzas with pizza cutter/knife, make wedges and enjoy hot and yummy pizza! Serve hot! And its pizza time now , now lets dig in.

Expert Tips

• You can bake the pizza along with topping and cheese for 20mins too but since I want a golden crust and goey cheese I do it this way.If you bake it along with topping, you will not get the golden crust as in restaurants,also if you bake more for getting the crust the toppings get overbaked so I use this method of baking.
• The dough shouldn't be sticky, if so add in a little more flour and knead again until it is less sticky.
• I have used white flour here, you  can replace with 50% wheat flour too.
• After the base is baked, you need not preheat again. Just arrange the topping and bake it.
• I used instant yeast,so added it directly to the flour. If you are using active dry yeast(measurement in ingredients list), then proof it by adding it to the milk water mixture, if it bubbles up well then yeast is active ,you can proceed.

Serving & Storage

Veggie Pizza is best when served hot! If you want to make pizza for party or get together prepare the topping and keep it ready then make the dough ready. Bake and serve hot.

If you have any more questions about this Pizza Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Veggie Pizza Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

This recipe is commonly made during weekends or birthday time when some sweet craving comes. The recipe has a chocolaty, rich taste and it feels very comforting to eat. The chocolate glaze and sprinkles in this recipe looks festive and tempting, kids usually get excited seeing it. Even beginners can try this recipe as it is simple and it turns out good every single time.

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About Eggless Chocolate Cupcake

Eggless chocolate cupcake is a popular cupcake recipe which many people make at home. It is made by mixing dry and wet ingredients together and baking till soft, this method is very basic and easy to follow. Even without eggs, the cupcake comes out moist and fluffy when it is done right, this recipe works well.

The texture of these cupcakes is soft inside with slightly firm top, it has good bite and not crumbly. Cocoa powder gives deep chocolate flavor and milk keeps the batter light and smooth. Oil is used instead of butter which makes the cupcake moist even after cooling, it was still soft next day also. 

You can just decorate this cupcake as you like, there is no fixed way. Colorful sprinklers makes it more fun especially for kids, they enjoy it a lot. You can also skip frosting and enjoy it plain with tea, it tastes good that way also. The cupcakes are not very dense and are easy to bite, kids like it.

I usually bake this when kids ask for something sweet or when guests come suddenly, this recipe helps then always. It does not need much planning and ingredients are always at home, most kitchens have it ready anytime.

Eggless Chocolate Cupcake Ingredients

• Maida - I used as the main flour. It makes the cupcake soft and light. You can reduce and use more wheat flour if you prefer.
• Wheat flour - I have added this for little healthy touch and balance. It also gives slight texture. You can replace fully with maida if needed.
• Icing sugar - This is used to sweeten the batter evenly. It mixes well without grainy feel. You can powder regular sugar and use.
• Cocoa powder - I have used this for chocolate flavor and color. It gives rich taste to the cupcake. 
• Oil - I just add it for moistness. It helps the cake stay soft even later also. You can use any neutral oil.
• Milk - I added to make this the batter smooth and light. It helps in baking the cake evenly.
• Cooking soda - I added for rise and to stay soft. Make sure it is fresh. Do not add extra as taste will change.
• Vanilla essence - It is added for nice aroma and flavor. It balances the cocoa taste well. You can skip if not available.
• Chocolate glaze - I have used this for topping the cupcakes. It adds richness and looks good. You can use any frosting instead.

Why This Recipe Works

• It is eggless and still gives soft and moist cupcakes.
• This recipe uses simple ingredients easily available.
• Oil based cake stays soft for longer time.
• It is easy to mix and perfect for beginners.
• You can decorate or serve it plain as you like.

Similar Recipes

• Red velvet cupcakes
• Homemade chocolate
• Chocolate muffins
• Chocolate china grass pudding
• Eggless chocolate cake

How to make Eggless Chocolate Cupcakes Step by Step

1.Take maida, wheat flour along with cocoa powder, icing sugar and baking soda. Sieve it once. Now transfer this mixture to a mixing bowl.

2.Add oil and milk.

3.Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only. Preheat oven at 180 deg C for 10 minutes.

4.Now arrange cupcake liners and pour the batter into the liners. Bake in preheated oven for 18-20 minutes or until a tooth inserted into the center of the cupcake comes out clean.

5.Cool down the cake completely. Prepare the chocolate frosting.Then spoon the frosting, add color sprinkles and serve.

Serve as snack.

Expert Tips

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Serving and Storage

Serve this warm or at room temperature with milk or tea, it tastes good both ways. This recipe taste good even without frosting, so you can serve it plain also if you like. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1.Can I skip maida?

Yes, you can try but texture will be slightly dense. Half wheat works better.

2.Why my cupcakes did not rise properly?

Mostly baking soda might be old or oven not preheated well.

3.Can I skip chocolate glaze?

Yes, you can skip and eat it plain. This also taste good without the glaze.

4.Can I make without oven?

You can try in pressure cooker but timing may vary.

5.How to know cupcake is baked?

Insert toothpick in center, if it comes clean then it is done else bake for few more minutes.

If you have any more questions about this Eggless Chocolate Cupcakes Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Chocolate Cupcakes Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Learn how to make Eggless Chocolate Cookies recipe with a quick video tutorial and detailed step by step photos. Easy, simple and extremely addictive chocolate cookies made with 5 ingredients. If love cookies and can't resist chocolate, these Eggless Chocolate Cookies are an absolute must-try! Soft, melt-in-mouth and completely addictive, they are perfect little goodies...

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The post Eggless Chocolate Cookies | Bakery Style Chocolate Biscuits appeared first on Cooking From Heart.

Eggless Chocolate Raspberry Trifles ... simple & delicious, pretty too. How can you go wrong with chocolate and raspberries, how can you go wrong with desserts as pretty and as delicious as these! They hold the promise of being addictive good in every bite, moist, bursting with berry berry goodness and so satisfying.

The post Eggless Chocolate Raspberry Trifles … simple, delicious, pretty too. HNY!! appeared first on Passionate About Baking.

Holiday Shortbread Cookies ... Sugar and spice AND everything nice, these are the most addictive cookies ever. Light, buttery, delicately spiced, the cut out holiday shortbread cookies are quick to make and perfect for the festive platter.

The post Holiday Shortbread Cookies … sugar & spice and everything nice! appeared first on Passionate About Baking.

Fruitcake Snowball Cookies are a fun twist on the classic snowball cookie, made with colorful candied fruit, and a hint of cinnamon. They're buttery, lightly sweet and perfect for the holidays! If festive cookies are your thing, you might also enjoy my Santa's Whiskers Cookies, Cherry Wink Cookies, and Kolaczki Cookies. Quick Look: Fruitcake Snowball...

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Pecan Snowball Cookies are delicate, rich and buttery cookies packed with toasted pecans and coated in powdered sugar. They're easy to make and perfect for the holiday season! Looking for more Christmas recipes? Try my Cherry Winks, Molasses Crinkles, and Biscoff Truffles. Quick Look: Pecan Snowball Cookies Recipe SUMMARIZE & SAVE THIS CONTENT ON Pecan...

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Italian cream cake, also called Italian wedding cake, is a fabulously moist cake with flavors of coconut, pecans, and almond. It’s slathered with cream cheese frosting, and all the flavors come together beautifully. (soy-free and gluten-free options)

Italian wedding cake is normally much more decadent, with a cream cheese buttercream frosting with tons of sugar. I converted it into a lighter, vegan version. 

Traditionally, Italian cream cake is supposed to be dense, but I aimed for a texture that’s still moist and fudgy, but with a little airiness. For the cream cheese frosting, I kept it less sweet, but you can always add more sugar if you prefer. 

This cake it absolutely delicious and perfect for special occasions! It’s moist and fluffy with a rich texture and tangy, sweet cream cheese frosting. The toasted coconut and pecan toppings add texture and an incredible flavor.

The cake comes together quickly with everyday ingredients. If you don’t have almond extract, you can omit it. There’s still plenty of flavor without it!

Why You’ll Love Italian Wedding Cake

• lightened up version of the traditional recipe, but still moist and decadent-tasting
• delicious combination of textures and flavors – fluffy cake, creamy frosting, and toasty coconut and pecans on top
• easy to make with everyday ingredients
• easy to make gluten-free and soy-free

Continue reading: Italian Cream Cake (Italian Wedding Cake)

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Eggless Cookie Dough is one of those easy dough recipes as it comes together so quick and the cookies turns out perfect with this dough. This dough has a soft buttery taste, and the texture feels smooth and little chewy, almost like the normal cookie dough but without any eggs added. You can use it for making all kinds of cookies.

This is such a easy recipe when you don't want too much work. The flavor is mild and comforting, and the dough gets firmer once you chill it. I make this one day ahead when I am planning cookies for weekend, as the dough stays good in fridge for long time. It gives a neat base, so you can mix in chocolate chips, nuts or anything you like later.

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About Eggless Cookie Dough

Eggless Cookie Dough is a mix of flour, butter and sugar mixed together to form a smooth, soft dough. This stays a bit soft when it's fresh but becomes firm after chilling for some time. The recipe has a buttery flavor with a tiny hint of vanilla, and the sweetness is not too heavy, so you can pair it with any add-ons easily.

This kind of dough is very common in basic home baking, specially for people who don't prefer using eggs. The butter and sugar gets creamy when whisked, and the flour gives the structure to bring everything together. You can adjust the sugar, add cocoa, add sprinkles or even change to almond essence if you want a different flavor.

It is also very forgiving dough, even if you don't whisk perfectly it still comes fine. Because there is no egg, the dough stays stable in fridge without becoming sticky too fast. Some people toast the flour before using but most time we keep it simple only. It works well for cut-out cookies, drop cookies or even to use as a layer in some desserts.

I usually make a small batch and keep in fridge, so when I get little free time in evening I just take some dough, shape quickly and bake it. Saves lot of effort and kids also like choosing what mix-ins to add.

This basic cookie dough recipe is my keeper recipe since I started baking cookies regularly for mittu. This cookie dough recipe has no rising agents so its best suitable for kids too.

When mittu was around 4 yrs , whenever we plan to go for a movie or for a long hour outing, I bake these cookies and pack it for her to avoid buying snacks for her from outside vendors. I usually bake it as cutout shortbread cookies just the way she likes it.

Eggless Cookie Dough Ingredients

• Maida / All purpose flour - I have used this as the main base and it helps the dough stay firm and hold shape after chilling. It gives that soft crumb later when you bake. You can use wheat flour also but the cookies might turn little dense.
• Butter - I have used room temperature butter so it gets creamy easily. It gives a rich buttery flavor. You can use homemade butter too, it gives a small rustic taste.
• Powdered sugar - I used powdered granulated sugar since it blends quick with butter and doesn't give grainy feel. It adds sweetness and you can adjust according to your taste also.
• Vanilla essence - I have used this for flavor and it gives mild nice smell. You can replace with almond essence or even cinnamon powder for different flavor.

Why This Recipe Works

• It is a simple dough and uses basic ingredients which we mostly have at home.
• It gives a soft buttery flavor that suits many cookie varieties.
• This recipe stays good in fridge for long days, so you can prepare ahead.
• You can mix in like choco chips, nuts or cocoa, making the dough very flexible.
• It is eggless, the dough stays stable and easier to handle even for beginners.

Similar Recipes

• Fruit Cookies
• Basic cookie dough
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Eggless Cookie Dough Step by Step

1.Measure and take butter in a mixing bowl, add powdered sugar to it

2.Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.

3.Now add vanilla essence and salt. Finally add in the flour

4.Mix with a spatula to form a dough.

5.Now use your hands to roll into a ball, cling wrap it and refrigerate it

Refrigerate until use.

Expert Tips

• Mix butter well - Make sure to whisk butter and sugar well till soft and creamy. I usually whisk little extra because it gives nicer texture after baking the cookies.
• Chill the dough - This can be chilled for at least one hour so that it firms up nicely. Try not to skip this step because it helps the cookies hold shape.
• Use powdered sugar - I have used powdered sugar as it blends fast regular sugar take time to dissolve.
• Adjust flavors - You can just add chocolate chips, nuts, cocoa, cinnamon or anything you like. I usually add whatever is at home.
• Don't over mix - Once the dough comes together, stop mixing. If mixed too long, the cookies may turn bit tougher.

Serving and Storage

Serve them hot with tea or milk after you bake the cookies using this dough. This goes well as small treat also because of the mild buttery flavor. You can store leftover dough in airtight box and keep in fridge for 2-3 weeks easily. If it becomes too firm, just leave it outside for few minutes before shaping. No need to freeze unless you want to keep for long time.

FAQS

1.Can I skip vanilla?

Yes you can skip it. You can add any other essence you like too.

2.Can I freeze this dough?

Yes you can freeze, but honestly fridge storing itself works fine for few weeks.

3.Can I use wheat flour?

You can use it, but the cookies come little dense since wheat flour is heavy.

4.Can I reduce the sugar?

Yes you can reduce it and the dough will still hold well. Just mix properly.

5.Is it okay to eat the dough raw?

It is eggless so mostly fine, but I usually give only small portions avoid raw food intake.

If you have any more questions about this Eggless Cookie Dough Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Cookie Dough Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Snowball Cookies are rich, buttery and delicious cookies that just melts in the mouth. These are also called as Mexican wedding cookies / Russian tea cakes. Snowball Cookies are one of the easiest Christmas cookies that you can try with just few ingredients. Learn to make the perfect classic version of Snowball Cookies with the help of step by step pictures and video.

If you are a beginner and want to try cookies for Christmas then this snowball cookies are just perfect for you. These are easy, simple to make and tastes so delicious that every one will fall for it. These cookies are slightly soft, melt-in-the-mouth texture and snowy white appearance.

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About Snowball Cookies

Snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are rich and delicious. They are traditionally made with simple ingredients like butter, flour, powdered sugar, and finely chopped nuts, giving them a rich, nutty flavor. These cookies are a perfect classic holiday treats.

These melt in the mouth snowball cookies are perfect for holiday gatherings, or for party get together or as just sweet treats. Snowball cookies are one of the traditional cookies that is included in Christmas baking.

Classic Snowball Cookies are made using flour, butter, icing sugar, vanilla essence and pecans. These cookies are made with a simple dough then rolled to make balls and baked until golden and then rolled in icing sugar to resemble little snowballs hence the name snowball cookies.

The main difference between melting moments and the Mexican wedding cookies is : Both are round balls coated with icing sugar, both are shortbread like cookie that rely on butter as one of the main ingredients. But there are a few differences between these two cookies: one is that Mexican Wedding Cakes(Cookies) contain chopped/ground nuts, and melting moments is that it replaces some of the flour with corn flour so the cookies really "melt-in-your-mouth".

These cookies just vanish in few minutes and no wonder this cookie is popular all over the world. The taste of these cookies is just awesome and I am sure this recipe is going to be my keeper. Don't give excuses and bake these cookies, and I am sure you will love them as much as me and my family did!

Snowball Cookies Recipe Video

Similar Recipes

• Fruit Cookies
• Basic cookie dough
• Ragi cookies
• Nutella cookies
• Shortbread cookies

Snowball Cookies Ingredients

• Flour -  All purpose flour or maida is used for this recipe. For a healthy alternate you can use wheat flour too but taste and texture slightly varies.
• Icing Sugar - Icing sugar is used in these classic cookies. But you can replace it with powdered sugar too.
• Butter - Room temperature butter is used for best results. If you have cold butter, bring it to room temperature and use it.
• Nuts - Pecans are usually used but you can also use almonds or walnuts too.
• Flavoring - Vanilla essence is the only flavoring used here.

How to make Snowball Cookies Step by Step

1.Add ½ cup pecans to a baking tray. Preheat oven at 160 DEG C for 10 minutes.

2.Bake in preheated oven at 160 DEG C for 5 minutes. The nuts will become crispy.

3.Chop them finely or coarse grind it and set aside.

4.To a mixing bowl : add ½ cup butter and ¼ cup icing sugar.

5.Cream it well then add 1 teaspoon vanilla essence and ⅛ teaspoon salt.

6.Give a quick mix then add 1 cup flour.

7.Mix well with a spatula first until no dry flour is seen.

8.Add chopped pecans.

9.Mix and make a dough - do not knead. Just bring them all together using your finger tips that is just enough.

10.Cling wrap the dough and refrigerate for at least 30 minutes.

11.Then remove from fridge and open. Scoop out the dough using 1 tablespoon measure for even sized cookies.

Preheat oven at 177 DEG C for 10 minutes.

12.Roll in between your palms.

13.Roll it just like a ball. Repeat to finish the dough.

14.Lay a parchment paper on the baking tray. Place the cookies 2 inch apart from each other.

15.Bake in preheated oven at 177 DEG C for 12-15 minutes or until the cookies are golden.

16.Cookies are done. They may be soft when hot but will harden after cooling down so do not over bake.

17.See the base it golden this is perfect.

18.Add ½ cup icing sugar to a bowl. When the cookies are still warm add a cookie in it.

19.Roll over until the icing sugar coats well, tap to remove excess. I used a fork to do this which was easy.

20.Repeat to finish for all the cookies. Arrange them on a wire rack.

21.Now again double coat it. Add each cookie to the bowl.

22.Roll over to coat well.

23.Arrange them on a wire rack cool down completely then store in a clean airtight jar.

24.Snowball cookies are ready to be enjoyed!

Enjoy rich, buttery delicious cookies!

Expert Tips

• Texture - The cookies are rich, buttery and has a melt in the mouth texture.The cookies bake very pale - only bottoms should be slightly golden. If tops become brown, they're over baked and may crack or turn dry.
• Nuts - The nuts give a very nice addition so don't skip it. Toasting the nuts adds flavor and crunch so do not miss this step. You can add 1 cup pecans too. Crush it coarsely or fine chop the nuts. It is easy to chop when it is crisp.
• Keeping in fridge - I usually keep the baking tray with cookie balls in fridge for 10 minutes before baking to avoid spreading of cookies.
• Icing Sugar - Sift the powdered sugar to avoid lumps.
• Butter - Use butter at room temperature for best results. I used unsalted butter so added salt. If you are using salted butter then you can skip salt.
• Coating - Coat the cookies twice for the icing sugar to coat well. First coat while cookies are warm, sugar melts slightly and sticks well. Second coat it after fully cooled to give the beautiful snowy look.

Serving & Storage Suggestion

Snowball cookies keeps well in room temperature for 3 days if stored in a airtight container. However you can freeze the unbaked cookie dough for up to 3 months. When you need to bake, thaw the dough then proceed with the process.

FAQS

1.What is Snowball cookies? Why is it named so?

Snowball cookies are rich, buttery cookies made using flour, butter, sugar, vanilla essence and nuts. They are baked round balls coated in icing sugar which resembles snow balls hence the name snowball cookies.

2.Can I replace icing sugar with powdered sugar?

Yes you can replace icing sugar with powdered sugar but make sure it is fine.

3.How to store snowball cookies?

Snowball cookies keeps well for up to 3 days at room temperature in a airtight jar and up to 2 weeks if refrigerated.

4.Do Snowball Cookies contain eggs?

No. Traditional snowball cookies are naturally eggless, which gives them their crumbly, tender texture.

5.Can I make them without nuts?

Yes! Simply skip the nuts. Add 1-2 tablespoons extra flour if the dough feels too soft.

If you have any more questions about this snowball cookies recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this snowball cookies recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)

It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form! 

My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.

To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough! 

For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.

Why You’ll Love Lava Cookies

• easy, flexible, foolproof almond flour cookie dough
• chewy, chocolatey cookie outisde
• oozy, melty chocolate ganache filling
• naturally gluten-free and soy-free with nut-free options

Continue reading: Molten Lava Cookies

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Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.

Coconut gives a natural sweetness and warm feel, so the cookies feel light. This version is made with wheat flour and cane sugar, so it feels more homely and healthy sure better than the packed biscuits we buy. And the best thing is you don't need any special ingredients or tools for this recipe.

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About Coconut Cookies

Coconut Cookies are soft and little crispy cookies made with flour, grated coconut, butter and sugar. The texture comes slightly crumbly but it still holds together well. The desiccated coconut in this recipe gives little rough texture in every bite. It is a simple coconut cookie recipe but tastes delicious.

In this recipe, wheat flour gives a wholesome feel and the butter adds good richness without making it too heavy. You can make small changes also if you like. It can be pinch of cardamom, little salt or brown sugar for deeper flavor. I add extra coconut on top also, it looks nice and gives crunchy feel too.

This recipe is flexible because you can swap wheat flour with maida or even add half of both. You can use powdered sugar also instead of cane sugar if you like for sweetness. I add little vanilla or skip sometimes for plain version. You can make the cookies thick or thin based on how crispy you want.

The taste of these cookies reminded me the thenga mittai which I had during my childhood days. I dont know how many can relate to it, the light brown candy with a transparent wrapper and white print on it, I just love it.

I usually bake these on slow weekends when everyone wants something simple to enjoy with tea. It takes very less time and the cookies puff little and turn golden at the edges, looks very pretty actually.

These cookies were absolutely delicious with a crunch in every bite and the coconut flavour was just out of the world.

Coconut Cookies Ingredients

• Wheat flour - I used this for a slight dense texture also for a healthy alternate. You can use maida also if you want a lighter cookie.
• Cane sugar - I used cane sugar for its warm flavor, it melts nicely and gives mild sweetness. You can use powdered white sugar also.
• Desiccated coconut - This is for the coconut flavor and soft bite. You can use fresh grated coconut also but the texture may change little.
• Butter - I used chilled unsalted butter for giving richness, it gives the cookies soft crumb. You can use salted butter too but reduce a pinch of salt in dough.
• Vanilla essence - I added lightly, mainly for flavor and smell. You can skip it also if you want pure coconut flavor.
• Milk - I used just to bring the dough together softly. Add more or less depending as the dough feels dry or not.

Why This Recipe Works

• It is a very simple recipe with regular pantry ingredients.
• You get soft center with light crisp edges which many people like.
• You can change the flour or sugar based on what is available at home.
• It is a quick recipe gets done fast, perfect for sudden cravings.
• It's a kid friendly snack and feels lighter than store-bought biscuits.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Coconut Cookies Step by Step

1.Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.

2.Add vanilla essence, mix it once. Now in a separate bowl take wheat flour and desiccated coconut.

3.Whisk it for even mixing, now add this flour-coconut mixture to the mixing bowl. Mix it well with your finger tips it will be crumbly.

4.Now add milk just enough to gather together to a dough. Do not knead, just gather to form a dough. Now use your measuring spoon or any small scooper to scoop the dough. This is for getting even sized cookies.

5.Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10minutes. Meanwhile you shape all the cookies,Place them on a baking tray with butter paper lined. Sprinkle remaining coconut over the cookies.

6.The cookies are moist so the coconut gets stuck to the cookies easily. Bake in preheated oven for 15-18 minutes or until the edges start to brown.Keep an eye after 12 minutes itself. Carefully remove them from butter paper then cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Mixing - Mix gently just bring the dough together softly, avoid kneading too much otherwise cookies might turn harder.
• Shaping the cookies - Don't press the dough too much, use a small scooper or spoon to get even-sized cookies.
• Baking time - Keep an eye after 12 minutes, the cookies brown very quickly and overbaking will make them hard.
• Coconut - I usually sprinkle extra coconut on top because the dough is little moist, so it sticks well and looks nice also.
• Refrigerating - If the dough feels sticky, just keep it in the fridge for few minutes so the cookies won't spread too much while baking.

Serving and Storage

Serve them warm with tea or even warm milk, the coconut flavor really stands out. It goes well as an evening snack or even for lunch box. Once the cookies cool down completely, store them in an airtight box.

They stay good for few days in room temperature. If they turn little soft later, just warm for a minute to bring back texture.

FAQS

1.Can I skip vanilla essence?

Yes you can, coconut flavor itself is very nice. I add vanilla only sometimes for extra aroma.

2.Can I use maida?

Yes you can use full maida for lighter texture, or mix both flours too.

3.Why did my cookies become hard?

Mostly because of overbaking. Try removing once edges turn light brown.

4.Can I make the dough ahead?

Yes you can prepare earlier and chill it. Bring it out for few minutes before shaping.

5.Can I use fresh coconut?

Yes but the moisture may make cookies softer, so try roasting the coconut little before adding.

If you have any more questions about this Coconut Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Coconut Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.

This cake suits tea time or even a small home celebration. I sometimes pack few slices for travel also because it stays good for a day. The fresh lemon flavor keeps the cake light and pleasant and if you like a little extra tang a simple lemon drizzle on top goes very nicely with the soft crumb.

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About Lemon Bundt Cake

Lemon Bundt Cake is a basic sponge style cake baked in a bundt pan that gives a cute ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon zest which gives a bright citrus smell. The batter is easy to mix and because the bundt pan bakes a little faster the cake gets done pretty quick.

In this recipe, lemon is the main flavor and you can also use fresh zest and juice to make the taste more tangy and fresh. This recipe flavor is gentle, and it feels comforting without making the cake heavy. It has soft and spongy texture and has that light golden shade after baking.

There are few small variations too. Some people add little vanilla along with lemon flavor and some add poppy seeds for a small crunch. You can make an orange version using the same method and it comes out really nice. If you do not have a bundt pan you can use cupcake trays or a small loaf tin also.

I usually bake this when everyone at home wants a simple and light after meal dessert. The lemon flavor gives a small fresh lift and since the cake is not heavy even kids enjoys a slice happily. Lemon Bundt is a flavorful treat that has to be tried for the joy of baking.

Lemon Bundt Cake Ingredients

• Whole wheat flour - I added this as base for the cake as it gives flavor that blends nicely with lemon. You can use maida also if you want more lighter texture.
• Baking powder - I use this for helping the cake rise softly and give a gentle lift. You can add little more only if your flour is very dense.
• Baking soda - I added this along with the lemon juice since it reacts well and gives that small airy feel. You can skip if your batter feels already too loose.
• Cane sugar - I am using cane sugar as it gives a mild caramel-like taste which suits this cake. You can use white sugar also if that is what you have.
• Oil - I have used oil instead of butter to keep the cake more moist and soft for long time. You can add melted butter also but the texture will be slightly firm.
• Milk - I added milk to loosen the batter and give a smooth flowy texture. You can use warm milk also if the sugar is not melting properly.
• Lemon zest - I grated the outer skin lightly for bright aroma and taste. You can skip if you feel the lemon flavor is already strong.
• Lemon juice - I have used fresh lemon juice which gives the refreshing taste. I also added this to make a tangy syrup to drizzle over the small cakes. You can adjust according to how tangy you want.
• Icing sugar - I use this to make the topping glaze smoother. It dissolves quickly and gives that shiny look.

Why This Recipe Works

• This recipe is easy and simple so you can make it even on busy days.
• It has a soft and slightly spongy texture that lemon taste.
• You can easily adjust the sweetness as cane sugar blends nicely.
• It bakes fast and works even if you don't have a large oven.
• You can use the same mixture to bake cupcakes or a small loaf also.

Similar Recipes

• Vanilla cake
• Chocolate cake
• Plum cake
• Carrot cake
• Fruit Cake

How to make Lemon Bundt Cake Step by Step

1.Measure and take milk in a mixing bowl, add oil and cane sugar to it.

2.Whisk it well. Strain to remove impurities, Set aside. Extract lemon juice, measure and keep aside.

3.Using a grater take lemon peels, Set aside. To a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.

4.Whisk well then add oil milk mixture.

5.Mix well using a whisk. Add lemon juice, mix once.

6.The batter should be thickish. Grease the bundt tin with oil using a pastry brush. Now spoon the batter. While you prepare this, preheat oven at 180 deg C for 10 minutes.

7.Fill it till ¾th of each hole. Bake in preheated oven for 15-18 minutes or till the top turns golden.

8.Cool down for few mins then carefully lift the cake using a fork. Let it to cool down.In a small mixing bowl take icing sugar,

9.Add lemon juice to it, mix well until it forms a thick syrup. Drizzle over the cake

Serve with lemon sauce!

Expert Tips

• Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
• Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
• Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
• Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
• Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.

Serving and Storage

Serve this with warm milk, tea or even pack it in snack box. This goes well as a light evening sweet too. You can store leftover pieces in an airtight box for one day in room temperature. If you want to keep longer just refrigerate and warm little before eating. The drizzle sets nicely once cooled so it stays neat.

FAQS

1.Can I skip the lemon glaze?

Yes you can, the cake tastes good plain also.

2.Can I use full maida instead of wheat flour?

Yes you can use maida fully if you want softer cake.

3.Will butter work in place of oil?

Yes but the texture becomes little firm, not very soft.

4.Can I add vanilla essence along with lemon?

You can add few drops if you like that mixed flavor.

5.How do I know it's baked?

Just touch the top, if it springs back or a toothpick comes clean it is done.

If you have any more questions about this Lemon Bundt Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Lemon Bundt Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.

The smell of these cookies while baking spreads around when they start baking, it makes whole place feel warm. These cookies go good with milk, tea or even just like that. The butterscotch chips gives small crunchy bits here and there which makes cookie more fun to eat. It's a must try recipe for kids.

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About Butterscotch Cookies

Butterscotch Cookies is simple recipe made using daily ingredients like maida, butter, sugar and little butterscotch chips and essence for flavor. The texture is soft and little crisp at the edges, and the butterscotch chips add nice bite. The taste has light caramel kind of feel which many people enjoy a lot.

The cookies are crunchy with a buttery flavor in each bite and the butterscotch flavor added more depth and essence. If you like butterscotch flavor then this recipe is a must try for you! These are eggless and super simple to bake, so do try this and let me know, I am waiting!

This recipe is eggless, it is easy for anyone to try at home anytime. The buttermilk or curd-water mix helps dough come together and keeps cookies soft. You can even add extra chips if want more sweetness. Kids mostly like these cookies so they are gone fast in minutes.

It is easily customizable, some like cookies a bit thick and chewy, some like it thin. You can flatten dough more or less depending how you want. Butterscotch essence gives nice smell that stays even after cookies cooled down. They stay fresh for few days if stored in an airtight box.

I usually make this when I need something homemade but don't want spend too much time in the kitchen. Both my kids love butterscotch flavor so make this cookies on and off.

Butterscotch Cookies Ingredients

• Maida(Flour) - I have used maida as it gives the cookies a soft and light texture. You can mix a little wheat flour for a healthy alternate but the taste changes a bit.
• Butter - I have used soft butter so it mixes creamy with the sugar. You can use salted butter also but reduce the salt later.
• White granulated sugar - I have used this to sweeten the cookies and give a light crisp on the outside. You can use cane sugar but texture and color becomes slightly different.
• Buttermilk - I have used this to hold the dough and keep it soft.
• Butterscotch essence - I have used this for main flavor which gives a nice smell. You can replace with vanilla if you don't have.
• Baking soda - I have added this so the cookies rise a bit and don't turn very dense.
• Butterscotch chips - I have used these for extra taste and small crunchy bits. You can use choco chips instead also.

Why This Recipe Works

• This recipe is simple and eggless so anyone can try without much thinking.
• The cookies are soft inside and little crisp around the sides.
• You can prepare the dough fast and bake quickly also.
• The butterscotch flavor comes out nicely with both essence and chips.
• You can store and enjoy these cookies anytime as small snack.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Butterscotch Cookies Step by Step

1.Prepare buttermilk by whisking curd with water, Set aside. In a mixing bowl - beat sugar and butter together in medium speed until creamy.

2.Add butterscotch essence, mix it once. Add prepared buttermilk

3.Beat it once. In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.

4.Now add this to butter sugar mixture.Beat it once to bring everything together.

5.Add butterscotch chips and fold it

6.Cling wrap it and refrigerate for at least 30 minutes. Use a measuring spoon to take the dough.

7.Roll it and slightly flatten with your palms. Preheat oven at 180 deg C for 10 minutes. Meanwhile you shape all the cookies, Place them on a baking tray with butter paper lined. Bake in preheated oven for 10-12 minutes or until the edges start to brown. Keep an eye after 10 minutes itself. Carefully remove them from butter paper then cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
• Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
• Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
• Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
• Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.

Serving and Storage

Serve Butterscotch Cookies with milk, tea or just shall bite after meals. They taste good warm but also nice after cooling. You can store these in an airtight container. It stays good for few days.

FAQS

1.Can I add in chocolate chips?

Yes, chocolate chips works too, cookies still taste good.

2.Can I skip butterscotch essence?

Yes, you can use vanilla or caramel essence instead.

3.Why did my cookies spread too much?

Maybe dough was not chilled enough, chilling helps most times.

4.Are these very sweet?

They are mild sweet, but you can reduce sugar little if you like.

5.Can I make this ahead?

Yes, either make and store it or refrigerate the dough for few hours and bake later.

If you have any more questions about this Butterscotch Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The most delicious vegetarian Pumpkin Pie, the best I've baked to date, probably the easiest filling ever with fresh pumpkin puree. This eggless pie was a 10/10, the buttery pastry from scratch a winner too.

The post The Most Delicious Vegetarian Pumpkin Pie – baked & eggless, a winner! appeared first on Passionate About Baking.

Craving soft, moist banana bread but don’t eat eggs? This eggless banana bread recipe is the perfect solution. Made with overripe bananas, pantry staples, and zero eggs, it turns out fluffy, moist, and full of banana flavor every single time. Whether you follow a vegetarian diet, are allergic to eggs, or simply ran out of them, this is the best banana bread without eggs you’ll ever bake.

Why You’ll Love This Eggless Banana Bread

• Freezer-friendly & meal-prep ready
• 100% egg-free and vegetarian
• Super moist & soft texture
• Uses simple, everyday ingredients
• Customizable with nuts, chocolate, or spices

Why I Make Eggless Banana Bread?

Banana bread is such a versatile and comforting treat. It’s perfect for breakfast, a snack, or even dessert. This vegan banana bread is a great alternative for those who are looking to cut out eggs for dietary reasons. Plus, it’s always good to have a go to recipe for those times when you run out of eggs but still crave that delicious, moist banana bread.

Ingredients for Moist Eggless Banana Bread

To make the best eggless banana bread, you’ll need:

• Overripe bananas – the spottier, the better
• Vegetable oil (or melted coconut oil)
• Sugar (white, brown, or coconut sugar)
• Plant-based milk – almond, soy, oat, or dairy
• Vanilla extract
• Balsamic vinegar (this helps with rise & texture)
• All purpose flour
• Baking soda
• Baking powder
• ¼ teaspoon salt
• Cinnamon 
• Walnuts or chocolate chips

Step by Step Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Mash bananas in a large bowl until smooth.
3. Add oil, sugar, milk and mix until combined.

1. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
2. Combine wet & dry ingredients for banana bread gently. Do not overmix. Fold in walnuts or chocolate chips.

1. Add in the vanilla, vinegar and milk of your choice. Combine well to incorporate all the ingredients.

1. Pour batter into loaf pan, smooth the top. Top with sliced banana.
2. Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 40 minutes.
3. Cool in pan for 10 minutes, then transfer to wire rack. Slice once fully cooled.

Tips for Making Best Banana Bread

• Use overripe bananas: Ripe banana with lots of brown spots = natural sweetness.
• Measure flour correctly: spoon & level or weigh in grams. Too much flour = dense bread.
• Don’t over mix the batter: this makes banana bread dense and gummy.
• Add nuts, chocolate, or dried fruits for variety.
• For a healthier twist, replace 1 cup all purpose flour with whole wheat flour.

Banana Bread Variations

• Chocolate Chip Banana Bread: fold in ½ cup chocolate chips.
• Walnut Banana Bread: add ½ cup toasted walnuts.
• Whole Wheat Banana Bread: swap half the flour with whole wheat flour.
• Coconut Banana Bread: add ¼ cup desiccated coconut + coconut oil.
• Vegan Banana Bread: use plant milk + coconut oil + dairy-free chocolate.

Storage & Freezing – Shelf Life and Storage Tips

Once you’ve baked your delicious eggless banana bread, it’s important to store it properly to maintain its freshness and flavor. Here’s how:

• Room temp: You can store this banana bread in airtight container for 2–3 days.
• Fridge: Banana bread stays fresh in fridge for up to 1 week.
• Freezer: If you want to store banana bread in freezer, wrap slices in cling film and pack in ziplock bag, freeze up to 2 months. Reheat in toaster/oven.

Refrigeration and Freezing: If you’re storing the bread in the fridge or freezer, make sure to label it with the date. This way, you can keep track of how long it’s been stored.

Serving Suggestions

• Spread with peanut butter or almond butter.
• Toast a slice and top with honey or maple syrup.
• Serve with coffee, tea, or a glass of milk.

FAQs

More Such Recipes

1. Grilled Nutella Banana Sandwich
2. Single Serve Banana Bread Recipe
3. Eggless Cranberry Walnut Cake
4. Crinkle top Fudgy Brownie

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The quintessential Black Forest Cake has got easy enough elements to play around with, and takes well to add ins like a dark chocolate ganache etc. And as always, the outcome is always spoon licking or bowl licking if not finger kicking good! Here are a few reimagined eggless black forest cake ideas to keep you busy through summer!

The post 5 delicious eggless Black Forest Cake inspired desserts … best of summer! appeared first on Passionate About Baking.

The classic black forest cake is very inspirational and quite simple to reimagine. It's got easy enough elements to play around with, and takes well to add ins like a dark chocolate ganache etc. This reimagined eggless black forest cake trifle is as simple as it is delicious!

The post Inspired by the classic Black Forest Cake, this eggless trifle is a ‘cherry good treat’! appeared first on Passionate About Baking.

Deep, moist & delicious, a treat for the chocolate lover in you! Simple desserts like this Eggless Chocolate Cream Layer Cake are most satisfying and are a great make ahead option. I love that you can make individual portions, dress them up in a jiffy and they're ready to dig into.

The post Decadent Chocolate Cream Layer Cake – 1 bowl, eggless, delicious, simple! appeared first on Passionate About Baking.

Delicate, delicious and so soothing, the chocolate, coffee and vanilla bean combination really is sublime. If coffee is a flavour you love to love, then this very simple yet sumptuous layered dessert is for you. Each spoonful is addictive, luxuriously smooth and has beautiful notes of a decadent tiramisu but with a hint of chocolate!

The post Eggless Chocolate, Coffee, Vanilla Bean Ombre Cake – as delicious as it gets! appeared first on Passionate About Baking.