• American
  • Caramel Chocolate Brownies

    A slice of these fudgy caramel chocolate brownies is all you need to make a regular day extraordinary. 

    Eggless Caramel Chocolate Brownies Recipe written by Kavitha Ramaswamy of Foodomania.com

    A thick salted caramel layer over espresso-flavored fudgy chocolate brownies, topped off with ganache makes for one delicious dessert. Made with simple ingredients found in your pantry, you can whip this dessert up in under an hour. You can make the caramel sauce and chocolate ganache ahead of the time, thus saving time.

    The texture is soft and fudgy. If you however freeze overnight, the brownie layer becomes like a cookie (which, IMO, is still delicious). If you want it to be soft, then store in the refrigerator.    (more…)

  • American
  • Chocolate Buttercream Cupcakes

    Chocolate buttercream cupcakes for the amateur baker

    Chocolate Buttercream Cupcakes Recipe | Eggless Desserts | chocolate cupcake with chocolate buttercream frosting | Foodomania.com

    You’re probably wondering what is with the recipe title? I found these pictures in an old hard drive and memories came flooding back! This recipe is the result of one of my earlier attempts at baking. I called these my chocolate buttercream cupcakes back then. In retrospect, naming them “Chocolate cupcakes with chocolate buttercream frosting” would’ve made more sense! 🙂 I made them many moons ago (in 2013, I think!). That explains the very amateurish presentation.

    But if you can look past the presentation, what you will see is a wonderfully simple recipe to make a super spongy, soft and delicious cupcake! I will be re-doing the recipe and updating this post with better images. But you can still look at the beautiful texture of these cupcakes, can’t you?    (more…)

  • Christmas
  • Butterscotch Ice Cream

    Creamy, homemade butterscotch ice cream recipe – No eggs & No ice cream machine required!

    Eggless Butterscotch Ice Cream Recipe - No Machine required - Learn how to make butterscotch ice cream at home - Recipe by Kavitha Ramaswamy of Foodomania.com

    In light of all the unsettling things happening in this world these days, please let me talk about something pleasant, uplifting and downright delightful: ICE CREAMS! How wonderful are they? For most people, ice creams are the ultimate form of comfort food. Homemade ice creams are a thing of beauty, a labor of love. You can control exactly what goes into them. You can experiment with hundreds of flavors. And then there’s also the euphoria of having made something so beautiful from scratch.

    Since nailing the basic ice cream recipe (which – by the way – have you tried yet? Cuz if not, I suggest you do so right away! It is a foolproof recipe!), I’ve been experimenting with a few different flavors. I made this butterscotch ice cream last year. With homemade pralines adding extra crunch to the ice cream, this comes very close to a store bought ice cream. In this recipe, I make the butterscotch from scratch. If you can’t be bothered with all the steps, there is a solution – butterscotch chips!

    If you’re lucky enough to find butterscotch chips in your neighborhood, then you can simply melt them and use as a shortcut butterscotch flavor. In which case, you may want to follow this recipe. Instead of adding cocoa powder or chocolate, just add melted butterscotch chips to the milk mixture and you’re good to go!

    But if you are looking for a detailed recipe for eggless butterscotch ice cream from scratch, then I got you covered here.
    (more…)

  • American
  • Red Velvet Cake

    A moist and soft Red Velvet Cake made without eggs!

    Red Velvet Cake Recipe - Classic Eggless Cakes - Step by step pictorial - eggless Red velvet cake recipe written by Kavitha Ramaswamy of Foodomania.com

    I’m not an artist. Heck, I don’t even have the patience to frost cakes elegantly. I usually follow a minimalist approach to cooking / baking. But some cakes demand your attention. And this Red Velvet Cake is one of those cakes. As you can probably already see, I didn’t do a very good job of frosting the cake. But believe me when I tell you – this has to be one of the best eggless cakes I’ve baked in a long time. I’m sure YOU will do a better job of frosting this cake than I did.

    Let’s talk about the texture. Moist, soft, crumbly and chocolaty in every single bite. The subtly sweet cream cheese frosting adds a nice flavor dimension to the intensely red and chocolaty cake. I’d say this stays well in the refrigerator for 1 or 2 days; but I doubt it’ll last that long. You’ll need great self-control to resist the urge to have another slice.

    Do save some of the batter to bake separately in a cupcake mold. This way, you can make the “red crumbs” to use to decorate the cake without having to cut into the perfectly baked cake. If your cake butchering skills are as stinky as mine are, then you’re going to need this tip!   (more…)