Butter ~ Tamalapaku

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Mini Apple Pies - Eggless

BM #106 Week 3 Day 1 -

This Week, I shall post some baked dishes which are kid friendly. Today's post was baked by my kids. On a lazy and cold weekend, my kids convinced me that they would bake mini apple pies without needing my help.

I was so happy that the kids were able to bake these mini delights and also served them with ice cream.

My older one found this recipe in her social media feed and luckily stored it and she referred to it and halved the recipe.

The kids had fun making the lattice, each one with a unique design. I was told that they left some without any lattice as they ran out of dough.

Recipe Source here
Ingredients -
For the Crust -
All Purpose Flour/Maida 1 cup
Butter (Chilled) 1/3 cup
Salt 1 tsp
Water 2 Tbsp
Filling -
Apples, peeled,cored and chopped 2-3 (I used Fuji Apples)
Brown Sugar 6 Tbsp
Cinnamon Powder 1 tsp
All Purpose Flour 3 Tbsp
Butter (Chilled) 1 Tbsp

Method Of Preparation -

Preheat the oven to 425 °F.

To make the filling -
In a mixing bowl, add all the ingredients except butter for the filling and mix well.

To make the mini pies -
In a mixing bowl, add flour, butter, salt and mix it until the flour looks like bread crumbs.

Sprinkle water and knead into a stiff dough.

Roll out the dough 1/4 inch thick on lightly floured surface.

Using a wine glass (3 inch cookie cutter will work fine), cut circles. Roll out the dough as many times as needed. We got 24 discs. Leave the rest of the dough for the lattice.

Press each disc into a mini muffin pan, so they make a cup.

Spoon the filling into each of the muffin cups lined with the crust.

Decorate the pies with any kind of lattice using the leftover dough or just leave it open.

Bake it for about 15-18 minutes.

Remove and loosen with a spoon and enjoy with a dollop of ice cream.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.

Preparation Time 45 minutes
Makes 24 mini pies

Posted by Harini R on Sunday, November 17, 2019

6 comments

categories: All Purpose Flour (Maida), Apple, Baking, Blogging Marathon, Brown Sugar, Butter, Flours, Fruits, Other Bakes, Sweetening Agents | |

Eggless Blueberry Muffins -3

BM #105 Week 2 Day 3 -

To conclude this theme of Kid's Delight - Anniversary Party happening at Srivalli's space, here are some delightful blueberry muffins made by my little one all by herself except handling the hot oven :).

I have made Blueberry muffins here and here . But when my little one found another recipe slightly different from the ones I have already posted, I asked her to go ahead and bake them and she was delighted that she could bake a new version.

We shared with our neighbors and they loved them too. These were gone in 2 days.

Recipe Source here
Ingredients -

Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Sugar 1/2 cup
Salt 1/2 tsp
Baking Powder 3 tsp
Baking Soda 1/4 tsp
Blueberries 1/2 cup (We used frozen)
Buttermilk 1 1/2 cups
Apple Cider Vinegar 1 tsp
Butter, melter and cooled 4 Tbsp
Vanilla 3/4 tsp

Method Of Preparation -

Preheat the oven to 375 °F. Line the muffin pan.

In a mixing bowl, sift the flours, baking powder, baking soda, salt. Add sugar and whisk well.

Blend Buttermilk, apple cider vinegar, melted butter and vanilla.

Pour the wet ingredients into the flour mixture and gently whisk to form a thick batter.

Gently fold the blueberries into the batter.

[Please note that we folded the blueberries in the batter as we were using the frozen blueberries. If using the fresh ones, we would wash, pat them dry and add it to the dry flour].

Distribute the batter into the muffin cups and bake for 18-20 minutes or until the tester inserted comes out clean.

Allow them to cool and serve them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 15 minutes + Baking time 20 minutes
Makes 30-32 mini muffins

Posted by Harini R on Saturday, October 12, 2019

8 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Blueberry, Butter, Butter Milk (Majjiga), Cakes, Dairy Products, Flours, Fruits, Sugar, Wheat Flour (Godhuma pindi) | |

Eggless Cinnamon Tea Cake

BM #96 Week 2 Day 1 -

This week I shall highlight some mid day snack ideas, also called Elevenses. I came across this word for the first time when Srivalli announced the themes available for this month. Later on Wiki and Google helped me get a grasp as to the history, what is usually served, etc.,

Even today, in many workplaces, specially in Europe, there is an array of snacks and beverages served during the 11 o'clock hour which serves as a break time.

One of the many refreshments served are these slices of cinnamon tea cake. They are mildly sweet and go well with any beverage.

Recipe adapted from here
Ingredients -

All Purpose Flour 3/4 cup
Whole Wheat Flour 1/4 cup
Baking Powder 1 tsp
Salt a pinch
Sugar 1/2 cup
Butter at room temperature 4 Tbsp
Milk 1/2 cup
Yogurt 2 Tbsp (+ more as needed depending on the type of flour used)
Topping -
Butter 1 tsp
Sugar 1 Tbsp
Cinnamon 1 tsp
Coconut Powder 1 Tbsp

Method Of Preparation -

Preheat the oven to 350 °F.

In a deep bowl, whisk the butter, sugar, milk and yogurt until the sugar is blended in.

In another bowl, sieve the flours, salt and baking powder.

Gradually add the flour to the wet ingredients. Mix gently until well combined.

Grease a cake pan (I used 6 inch round pan). Line it with parchment paper.

Transfer the batter into the cake pan. Tap the pan on the counter to pop any trapped air bubbles.

Bake in the centre rack for about 28-30 minutes or until a tester comes out clean when inserted in the middle of the cake.

Let it cool for about 5-10 minutes. Run a knife along the edges and loosen the cake.

In a mixing bowl, add in the topping ingredients except butter.

Invert the cake while still warm. Brush melted butter on top, sprinkle the cinnamon-coconut-sugar mixture evenly on top.

Allow it to cool down for another 10 minutes. Slice and enjoy with a cup of tea.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96.

Preparation Time 10 minutes + Baking Time 30 minutes + Cooling time 15-20 minutes
Makes a 6 inch cake (8 generous slices)

Posted by Harini R on Thursday, January 10, 2019

14 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Butter, Cakes, Dairy Products, Flours, Milk, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Eggless Coconut Yogurt Brownies

BM #91 Week 3 Day 1 -

This week, I plan to contribute to the baked treats theme for the Kid's Delight event.

My little one celebrated her 11th birthday a few weeks back and her request for a brownie made these treats possible. She is fond of chocolate and coconut and so this was a perfect combination for her.

I couldn't take the picture of the whole brownie but these bites were irresistible and were gone in a few hours.

It is very easy to please my little one and I hope she stays the same :).

Ingredients -

All Purpose Flour 1 cup
Cocoa Powder 1/3 cup
Baking Powder 1 tsp
Salt 1/4 tsp
Sugar 3/4 cup
Butter (at room temperature) 7 Tbsp
Curds / Yogurt 3/4 cup
Milk 1/4 cup
Walnuts, chopped 1/4 cup + more for topping
Chocolate Chips 1/4 cup
Shredded Coconut 1/2 cup

Method Of Preparation -

Preheat the oven to 375 °F.

Sieve the flour, cocoa powder, salt and baking powder and set aside in a mixing bowl. Toss in the chopped walnuts and shredded coconut. Mix well.

In a deep mixing bowl, whisk melted butter and sugar until it is light and fluffy.

Mix in yogurt and milk into the butter mixture.

Add in the flour into the wet mixture and gently mix until a stiff batter results. Fold in the chocolate chips.

Pour the batter into a rectangle/square greased baking tray.

Smooth the tops of the batter and bake for about 35-40 min.
[I baked for 37 min and switched off the oven but didn't remove the baked brownie tray for about 10 min. This helped firm up the brownie]

Remove from the oven and cool on the wire racks.

Slice upon cooling as per preference. Serve with ice cream for a sinful treat.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91.

Sending this to Srivalli's Kid's Delight event, guest hosted by Sowmya themed on Baked Treats.

Preparation Time 15 minutes + 40 minutes baking time
Makes 7 inch square (approximately 30 pieces)

Posted by Harini R on Friday, August 17, 2018

6 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Butter, Cakes, Chocolate Chips, Cocoa Powder, Cocoa products, Coconut(Kobbari), Dairy Products, Flours, Sugar, Walnuts, Yogurt (Curd/Perugu) | |

No Yeast Garlic Bread Sticks

BM #82 Week 4 Day 1 -

This 2-ingredient dough is a multipurpose dough. It can be used as a pizza base as well.

In one of our group chats, there was a discussion of no yeast garlic bread. All the while I was flipping through my memory folders to figure out where in my notes I had written down such a recipe.

When I found my notes, I immediately set out baking these garlic bread sticks for a quick after school snack for the kids.

Ingredients -

*Self Rising Flour 2 cups
Yogurt / Greek Yogurt/Sour Cream 1/2 cup + more if needed
For the topping -
Butter at room temperature 2 Tbsp
Garlic, grated/minced 1 Tbsp
Crushed Red Pepper Flakes as needed
Basil fresh or dried as needed (I used 3/4 tsp of dried basil)

* I used 2 cups of All Purpose Flour + 2 tsp of baking powder + 1/2 tsp of salt as I ran out of self rising flour

Method Of Preparation -
For the dough -
Dump the flour and yogurt in a stand mixer with the dough hook and let the mixer do the job of turning out the pliable dough.
(or)
Knead the flour in a mixing bowl with your hands and exercise your arms until it results in a pliable dough.

For the Garlic Bread -
Mix in the butter, grated garlic and dried basil and set aside.

Roll out the dough into desired shape (oval) of about 1/4 inch thickness.

Spread the garlic butter evenly all over the rolled out dough. Fold the dough to resemble half of the oval shape as in the picture.

Spread the garlic butter on the top and make markings on the dough at 1 inch intervals so it is easy to pull the bread sticks out.

Preheat the oven to 425 °F. Bake for about 18-19 minutes or until the top is golden brown.

Serve warm with marinara sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

Preparation Time 15 minutes + Baking time 20 minutes
Makes 12

Posted by Harini R on Friday, November 24, 2017

13 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Bread, Butter, Dairy Products, Flours, Savory Bakes, Yogurt (Curd/Perugu) | |

Eggless Banana Walnut Bread

BM #81 Week 2 Day 2 -

Over the summer, I was casually talking to my friend when she told me that she has a lot of over ripe bananas and she usually throws them out. I was shocked and I then told her that over ripe bananas work best in a bread. She promptly sent me the over ripe bananas saying baking the bread wasn't her cup of tea.

That was when I looked up my bookmarks and found this treasured recipe. Suma writes that this is the best ever recipe for a banana bread and I couldn't agree more.

I shared the bread with my friend and she agreed that the bananas were best in the bread!! Needless to say my kids loved the bread. The most surprising thing was my older one who cannot tolerate bananas in baked goods, was very enthusiastic about finishing off the bread!

Recipe Source here
Ingredients -

Wheat Flour 1 cup
All Purpose Flour / Maida 1 cup
Baking Soda 1/2 tsp
Salt 1/2 tsp
All Spice Powder 1/4 tsp
Butter 1/2 cup
Sugar (white) 1/2 cup
Brown Sugar 1/2 cup (I used a little less)
Milk 1/4 cup (I used up to 1/2 cup)
Apple Cider Vinegar 1 tsp
Banana puree from 3 medium bananas
Walnuts about 1/2 cup

Method Of Preparation -

Preheat the oven to 350 °F.

Puree the bananas and set aside.

Mix milk and vinegar and set aside.

Whisk the flours, baking soda, salt and all spice powder in a mixing bowl. Sprinkle the chopped walnuts setting aside a few for the topping.

Cream the butter and sugar (both white and brown). Add in the pureed bananas and milk-vinegar mixture.

Mix the wet and dry ingredients until well combined.

Grease a loaf pan and gently pour the batter into it. Sprinkle the remaining walnuts on top.

Bake for 60-70 minutes or until a tester comes out clean when inserted in the center.

Let the bread cool for a few minutes. Transfer onto another tray and slice after a few hours.

Enjoy with a glass of milk for a snack!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81..

This is for Srivalli's Anniversary Celebration, with Kids Party

Preparation Time 10 min + Baking time 70 min + Cooling time 2 hours
Makes 1 loaf (about 12-14 slices)

Posted by Harini R on Wednesday, October 11, 2017

12 comments

categories: All Purpose Flour (Maida), Baking, Banana, Blogging Marathon, Breads n Rolls, Butter, Dairy Products, Dry Fruits and Nuts, Flours, Fruits, Milk, Sugar, Sweetening Agents, Walnuts, Wheat Flour (Godhuma pindi) | |

Gai Mei Bao ~ Cocktail Buns - China or Hong Kong

In my research there were conflicting claims as to the origin of these cocktail buns. They are known as Hong Hong Cocktail buns but many sources said they were Chinese in Origin.

I consulted one of my Chinese friends and she stated that from where she comes (Southern China), there are no baked goods which they make. And she couldn't even tell me what the name means. She explained that she knows only Mandarin and that probably means something in Cantonese which is mainly spoken in Hong Kong. She could only tell me that Bao means Bun.

So whatever be the meaning, wherever the origins of these buns lie, these are some of the best cocktail buns we have enjoyed. I made it mildly sweet so we could enjoy the natural sweetness of the coconut.

G for Gai Mei Bao.

The previous posts in this Mega Marathon are..

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F For Focaccia Caprese - A Flatbread From Italy

Recipe Source here and here
Ingredients -
For the Dough - (This made about 12 buns)
Milk 2/3 cup
Yogurt 1 Tbsp
Sugar 1/4 cup
Bread Flour or All Purpose Flour 2 cups
Cornstarch or Custard Powder 1 1/2 Tbsp
Salt 3/4 tsp
Active Dry Yeast 1 heaped tsp
For the Filling - (This was enough for only 7 buns)
Butter at room temperature 3 Tbsp
Powdered Sugar 2 Tbsp
All Pupose Flour 2 Tbsp
Milk Powder 1/8 cup
Coconut, grated 1/3 cup (fresh or frozen)
For the Topping -
All Pupose Flour 1 Tbsp
Butter at room temperature 1 Tbsp
Powdered Sugar 2 tsp
Milk 2-3 tsp
Sesame seeds 1 tsp

Method Of Preparation -

To Prepare the Dough -
Warm the milk with 1 teaspoon of sugar and add yeast to it. Set aside in a warm place for the yeast to froth up.

In a stand mixer add the flour, custard powder, yogurt, salt and the remaining sugar. Pour in the milk with the yeast.

Knead for about 10-12 minutes until the dough is soft and pliable.

Roll the dough in an oiled bowl, cover it and set in a warm place until it gets doubled. [about 90 minutes].

To Prepare the Filling -

Mix all the ingredients listed under 'For the filling' .

Knead well to make a stiff dough. Refrigerate until needed.

To Prepare the Topping -

Mix all the ingredients listed except the sesame seeds under 'For the topping'. Make sure it is in a batter consistency. Pour it in a piping bag and set aside until needed.

To Make the Cocktail Buns -

Punch down the dough, and divide the dough into small portions as per preference. [I made 12 portions]

Divide the filling into tablespoon portions. (I got only 7 portions).

Flatten each of the dough portions made and place the filling and close the edges making sure the filling doesn't ooze out.

[Since I hadn't enough filling, I set aside the remaining dough for another bake :).]

Arrange all the buns in a lined baking tray, cover and set aside for a second rise (about 30-45 minutes).

Preheat the oven to 360 °F.

Brush the prepared bun with milk and pipe 2-3 lines with the topping mixture which we set aside in a piping bag.

Sprinkle sesame seeds and bake for about 18-20 minutes or until tops are golden brown.

Remove from the oven, brush with butter and enjoy them warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

Preparation Time 20 minutes + Resting time 2 hours + Baking time 20 minutes
Makes 7 buns + 5 more without the filling

Posted by Harini R on Saturday, April 8, 2017

12 comments

categories: Baking, Blogging Marathon, Bread flour, Breads n Rolls, Butter, Coconut(Kobbari), Dairy Products, Dry Fruits and Nuts, Flours, Milk, Milk Powder | |

Ginger Cookies - Eggless

BM #72 Week 4 Day 2 -

Here are another variety of cookies which I baked during the last Christmas vacation. I loved the spicy flavor in these cookies and surprisingly my little one took to these cookies as well.

I had bookmarked them from Sandhya's space but I modified it slightly to make them eggless.

Recipe Adapted from here
Ingredients -

Flour 1 1/4 cup
Baking Soda 1/2 tsp
Ginger Powder 3/4 tsp
Cinnamon Powder 1/4 tsp
Cloves Powder 1/8 tsp
Salt a pinch
Butter 1/4 cup
Sugar, powdered 1/2 cup + 3 tsp
Maple Syrup 2 Tbsp
Yogurt 1 1/2 Tbsp
Lime Juice 1/2 tsp

Method Of Preparation -

Sieve the flour, baking soda, ginger, cinnamon, clove powder in bowl and set aside.

In a deep mixing bowl, cream butter and 1/2 cup of sugar until light and fluffy. [I used an electric mixer].

Add in maple syrup, yogurt and lime juice to the sugar-butter mixture.

When the mixture is smooth, add in the flour mixture little by little until the dough is smooth.

Preheat the oven to 325 °F.

Scoop out 2 teaspoons of dough, roll and slightly flatten, roll it in the powdered sugar and arrange them an inch apart on lined baking trays.

Bake for 13-15 minutes. Remove and let them cool on a wire rack. Store into an air tight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 15 min + Baking Time 15 minutes
Makes 40-45

Posted by Harini R on Wednesday, January 25, 2017

10 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Butter, Cookies, Dairy Products, Flours, Sugar, Sweetening Agents | |

Tamalapaku

Mini Apple Pies - Eggless

Eggless Blueberry Muffins -3

Eggless Cinnamon Tea Cake

Eggless Coconut Yogurt Brownies

No Yeast Garlic Bread Sticks

Eggless Banana Walnut Bread

Gai Mei Bao ~ Cocktail Buns - China or Hong Kong

Ginger Cookies - Eggless

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