Lemon Blueberry Mini Loaf Cake

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My all time summer favorite combination is Lemon and Blueberry, and when you combine them in a mini loaf, they are irresistible! While I enjoy baking almost anytime of the day, I usually have sudden morning cravings for freshly baked goodies. And this no fail classic comes to my rescue every time. Its almost like saying that when life gives you lemons, you make these Lemon and Blueberry Mini Loafs.

The burst of freshness from the blueberries and the tang from the lemon, these mini bundles of wowness is not to missed this summer. They are an epitome of summer yumness. Buttery, lemon-y and yummy!

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RECIPE

INGREDIENTS: (Makes 4 – 5 mini loaf cake)

  • 3/4 cup whole wheat flour
  • 1 egg
  • 3/4 cup fresh or frozen blueberries (I used fresh blueberries)
  • 1/4 cup + 2 tbsp whole milk
  • 80 grams jaggery powder or granulated white sugar
  • 60 grams butter, cubed and at room temperature
  • 1/2 tsp heaped baking powder
  • 1/ 2 tbsp lemon zest
  • 1 tbsp fresh lemon juice

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METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter or spray your mini loaf tins. (I used a mini loaf liner hence didn’t have to butter or spray)
  • In a bowl take the blueberries, 1 tbsp of flour and toss together until bluebrries are all coated with flour and keep aside.
  • In a bowl whisk together whole wheat flour, lemon zest and baking soda and keep aside.
  • In a another bowl take the butter and beat it using a electric beater until soft. Add the jaggery or white sugar and beat it until the mixture is pale and fluffy.
  • Add 1 egg and beat it until just incorporated. add lemon juice and beat it for 10 – 20 seconds.
  • Now add the flour mixture and milk and fold it gently until the mixture is just incorporated.
  • Add the blueberries and fold it gently into the batter.
  • Transfer the batter equally into the baking moulds and bake it for 28 -30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool down and then dive in!

Banana and Nutella Quick Bread

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It’s time to reveal my secret (not so secret anymore) elixir for times when I am down and out – Banana and Nutella Quick Bread! I made this bread with ragi and oats flour and it all about comfort and yumness! Tried, tested and never failed with this recipe. And I hope you now understand why it’s my favorite – super easy, super quick and no scope of messing it up!
The freshly grounded cinnamon-y flavor to the nutty flavor from the flours, everyone’s favorite Nutella to the goodness from the banana in every bite, makes it a delicious dessert to dive in all through the day. Breakfast, lunch or dinner – you’ll fall in love with it.

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RECIPE

INGREDIENTS: (Makes 1 – 9 inch loaf)

  • 100 grams oats flour
  • 90 grams ragi flour
  • 3 ripe bananas, medium sized
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds
  • 1/2 cup palm sugar
  • 2/3 cup olive oil + extra for brushing
  • 100 grams melted Nutella

METHOD

  • Preheat your oven to 170 C for atleast 15 minutes. Meanwhile spray or brush you baking mould with oil and keep it aside.
  • In a bowl sift your flours, baking soda, baking powder and cinnamon powder and whisk it. Add chia seeds and keep aside.
  • In another bowl mash the banana using a fork into small chunks. Add oil, sugar and vanilla extract to it and mix it well using a wire whisk.
  • Add the wet and dry ingredients and fold it until just combined.
  • Transfer half of it to the baking mould. Put half the Nutella and using a skewer make a design. Repeat the process.
  • Allow it to bake for 35 minutes or until a skewer inserted comes out clean.
  • Once done take it out of the oven. Allow it to cool. Then slice it up and serve!

Eggless Chocolate Chip Muffins

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I have a special relationship with muffins. Be it a classic chocolate chip muffin or a blueberry muffin, I usually whip up atleast one batch of a different muffin every week. A freshly baked muffin for breakfast is what I call a perfect start to my day. And this classic Eggless Chocolate Chip Muffin is a dream come true on the breakfast table. The aroma of freshly baked goodies, the beautifully baked muffins right out of the oven sitting atop the kitchen top and waiting to be devoured – the sense of happiness and excitement is unparalleled. These muffins needs no frills or fancies. Its about the basic ingredients all whipped together to bring a smile on your face when you bite into it.

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RECIPE

INGREDIENTS: (Makes 6 muffins)

  • 60 grams whole wheat flour
  • 30 grams oats flour
  • 70 grams brown sugar
  • 60 ml oil
  • 120 ml yogurt (I used Epigamia Artisinal yogurt)
  • 3/4 tsp baking powder
  • 1/4 tsp heaped baking soda
  • 3/4 tsp vanilla extract
  • 1/2 cup chocolate chips

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. LIne your cupcake tray with liners or spray it with a cooking spray generously and keep aside.
  • In a bowl mix whole wheat flour and oats flour and keep aside
  • In another bowl mix oil, sugar, yogurt and vanilla extract and whisk it well. Now add baking soda and baking powder to it and whisk it.
  • Add the flour mix into the wet ingredients and fold it until incorporated.
  • Add the chocolate chips and fold it gently into the mixture.
  • Evenly divide the batter into the prepared muffin moulds and bake for 22 – 25 minutes or until a tooth pick inserted comes out clean.
  • Once done, allow it to cool done and dive in!

Dark Chocolate and Oats Muffins

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Any celebration is almost incomplete without chocolate. And this freshly baked Dark Chocolate and Oats Muffin is a celebration of my 5th wedding anniversary today. I can;t believe time has flown by so quickly and looking back each day in this journey has been extremely gratifying. Its been a roller coaster ride – plenty of excitement, lots of anxiousness, lots of laughter and so much fun. We’ve grown to become a better us each day and I couldn’t ask for anything more. This Dark Chocolate Muffin is indeed a epitome of a bittersweet journey we’ve completed – moments of happiness and moments of tears, we’ve held each other and embarked on a new day everyday!

Coming back to this muffin, the dark chocolate chunks lends a beautiful bitter touch to the muffin. The toasted oats flour adds the nutty flavor to it. Super simple to make, healthy and absolutely decadent. Put on your Chef hat, wear your baking apron and its time to get started with his indulgent muffin.

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RECIPE

INGREDIENTS: (Makes 6 regular muffins)

  • 120 grams oats flour (lightly dry toast the oats on stove and grind it to a powder)
  • 60 grams unsalted butter, melted and cooled
  • 30 grams unsweetened cocoa powder ( I used Hershey’s cocoa powder)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 120 ml buttermilk
  • 130 grams jaggery powder or brown sugar
  • 2 – 3 tbsp whole milk
  • 1 egg, lightly beaten
  • 100 grams dark chocolate, roughly chopped ( I used 70% dark chocolate)
  • 1/2 cup mixed seeds and nuts (I used almonds, pumpkin seeds, dried berries, melon seeds)

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METHOD:

  • Preheat your oven to 180 C for atleast 15 minutes. Put the muffin liners on the muffin tray and keep aside.
  • In a bowl mix oats flour, cocoa powder, jaggery powder, baking powder and baking soda and keep aside.
  • In another bowl, add the lightly beaten egg, melted butter, butter milk and vanilla extract and whisk it until just incorporated.
  • Add the wet ingredients to the dry ingredients and fold in gently.
  • Add 2 – 3 tbsp of milk along with dark chocolate chunks and fold in until the mixture is just incorporated.
  • Evenly divide the batter in the muffin liners arranged in the muffin tray.
  • Garnish it with the mixed nuts and seeds and put it to bake for 18 – 20 minutes or until a skewer inserted comes out clean
  • Once done allow it to cool for 10 – 15 minutes and then dive in!

 

 

Strawberry and Cream Cake

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Strawberry and Cream – does that ring a bell? I remember those winter days in Kolkata when I ate a huge bowl full of fresh strawberry and cream and I fell in love even more everyday. It almost became a part of my meal each day such that I ended up eating less of my staples because I needed to eat my bowl of happiness. This cake is a dedicated for my love towards Strawberry and Cream! I am enamored by the ruby red strawberries and can’t contain my excitement when I get hold of the freshest batch at the grocery store. Its like giving a kids his favorite candy, pure joy! I love it, I am obsessed by it and then fall in love with it even more.

This cake is no brainer, no ornated cake. Simple, basic pantry staples to bake a moist and vanilla rich cake. And then let your imagination flow. I have done a basic whipped cream decoration with lots of strawberry chunks and fresh blueberries to adorn my lil cake. Grab your box of strawberries because you can’t go wrong with it ever!

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RECIPE

INGREDIENTS: (Makes a 6 inch round cake)

  • 260 grams whole wheat flour (you can also use all purpose flour/ maida)
  • 113 grams unsalted butter, room temperature
  • 160 grams white granulated sugar
  • 120 ml whole milk
  • 2 large eggs, room temperature
  • 1 tsp baking powder, slightly heaped
  • 1/2 tsp baking soda
  • 1 1/4 tsp pure vanilla extract
  • 3/4 cup whipping cream
  • 4 tbsp icing sugar
  • 1 cup strawberries, diced
  • 8 – 10 fresh blueberries, to garnish

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METHOD:

  • Preheat your oven to 170 C. Butter/ oil your cake tin and lightly flour it and keep aside.
  • In a bowl beat butter and sugar until light and fluffy. This takes about 3 – 4 minutes.
  • Add vanilla extract and whisk it until just incorporated. Now add one egg at a time and beat it until just incorporated.
  • Add whole wheat flour, baking soda and baking powder to this egg mixture and fold it. Add milk and fold the mixture until well incorporated.
  • Transfer the cake batter to the mould and put it to bake for 35 – 38 minutes or until a skewer inserted comes out clean.
  • Once done allow it to cool and then de-mould it. Allow the cake to completely cool down. This may take several hours.
  • Once its closer to cooling down, place a bowl in the freezer for 30 minutes.
  • Take the bowl and pour in the whipping cream and icing sugar and whip until stiff peaks are formed.
  • You can add some chopped strawberries to it. Cover the cake with the cream. You can divide the cake horizontally and then apply whipped cream between the 2 halves of the cake along with the top and sides.
  • Garnish with remaining strawberries and blueberries and enjoy!

 

Dark Chocolate Granola

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Chocolate for breakfast – doesn’t that sound interesting enough! This delicious granola is every chocolate lovers dream come true. Make this scrumptious chocolate granola with just 11 basic ingredients and yes you’ll fall in love with it. Healthy, tasty, easy and all the good things you can think of. I am a complete coffee addict, period! I need my steaming cup of coffee to kick start my day. However this Dark Chocolate Granola is the only thing that can replace my coffee. It is super addictive and my new friend on the breakfast table. The secret to this granola is using the most premium chocolate available

The hide and seek of the chunks of dark chocolate in the chocolate-y granola is phenomenal. The nuttiness from the almonds and the tangy-ness from the berries all lends in beautifully to create a healthy breakfast and on the go snack. Try it and you’ll get addicted for sure!

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RECIPE

INGREDIENTS: (Makes 4 cups)

  • 2 1/2 cups rolled oats
  • 1 cup mixed nuts, roughly chopped (I used 3/4 cup almonds and 1/4 cup walnuts)
  • 2 tbsp mixed seeds (I used pumpkin and melon seeds)
  • 2 tbsp chia seeds
  • 1/2 cup dried mixed berries
  • 4 tbsp brown sugar
  • 1/2 cup + 1 tbsp honey or maple syrup
  • 1/4 cup unsalted butter, melted and cooled
  • 3/4 cup dark chocolate chunks (I used 72% dark chocolate)
  • 1/2 cup unsweetened Dutch processed cocoa powder
  • 1/2 tsp vanilla extract

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Line your baking sheet with parchment paper and keep aside.
  • In a bowl mix all the dry ingredients – oats, nuts, mixed seeds, chia seeds, dried berries, brown sugar and cocoa powder and keep aside. Make sure to mix it well so that the cocoa powder covers the entire mixture.
  • In another bowl whisk together butter, vanilla extract and honey until incorporated.
  • Now add the wet ingredients into the dry ones and mix it well until the dry ingredients are coated enough.
  • Now spread out the mixture on the baking sheet and put it to bake for 20 – 22 minutes
  • Around 10 minutes into baking, use a fork to just toss the granola mix so that it bakes evenly without burning and put it back into baking for 10 -12 minutes more.
  • Take it out from the oven and allow it to cool completely. Store it in an airtight container and you can use it for 7 – 10 days.

Enjoy!

 

 

Chocolate and Almond Biscottis

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What is holidays and merry making without any chocolate? A quintessential ingredient while baking because chocolate makes things taste darn delicious. One of my all time favorite holiday pairing is Chocolate and Almonds and when you get both these in a biscotti, its pure bliss. The magic of chocolate and almond is such that it entices you with every bite. The crunchy toasted almonds and the chunks of dark chocolate is a perfect treat for this holiday winter!

This year has been phenomenal for me. Everyday was a new day with lots of learn and relearn. Professionally and personally I have grown and become more confident. Yes, every path has its own hurdles, I learnt how to embrace it, work on it and come out of it sometimes successfully and sometimes unsuccessfully. And every lesson learnt called for a celebration and these biscottis is a reminder to the awesome year that almost flew past my eyes. A great treat to munch during the day before your ring in the new year. Crunchy, chocolaty and something which shouldn’t be missed this year!

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RECIPE

INGREDIENTS: (Makes 15 – 16 biscottis)

  • 120 grams blanched almonds
  • 110 grams all purpose flour
  • 110 grams whole wheat flour + extra for dusting
  • 135 grams granulated white sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 120 grams dark chocolate chips or chunks
  • 1 tsp baking powder
  • 1 tsp orange zest (optional)
  • pinch of salt

METHOD:

  • Preheat your oven to 180 C and line a baking try with parchment paper and keep aside. Spread the blanched almonds on the sheet and bake it for 10 – 12 minutes  until just fragnant.
  • One done remove it from the oven and let it cool to room temperature. Chop it roughly and keep aside.
  • Preheat your oven to 180 C for atleast 15 minutes. Line a baking tray with parchment paper and keep aside.
  • Now in a bowl add the eggs and granulated white sugar and beat until thick and pale. This would take about 4 – 5 minutes.
  • Add the vanilla extract and beat it for 30 – 40 seconds. To this add all purpose flour, whole wheat flour, baking powder, orange zest and salt and beat it until just combined.
  • Now add roughly chopped chocolate chunks and almonds and fold in the mixture gently.
  • Transfer this dough to a lightly floured surface and roll the dough out in the shape of a log around 12 – 13 inches long and 4 – 4.5 inches wide. Bake this for 22 – 25 minutes.
  • Once done remove it from the oven and let it cool for 5 – 7 minutes. Take a sharp knife and cut the log into pieces which is 3/4 inch – 1 inch thick.
  • Preheat your oven to 170C for atleast 10 minutes. Keep each piece of half baked biscotti side by side on the baking tray and put it to bake on one side for 10 minutes or until golden brown.
  • Flip the biscottis on the other side and allow it to bake for 10 minutes or until golden brown.
  • Once done remove it from the oven and allow it cool completely. Once cooled bite into this magical biscottis.
  • You can store it in an airtight container for 10 – 12 days.