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!

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!

Christmas Sandwich Cookies – Dulce De Leche Sandwich Cookies

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Which is your favorite holiday cookie? Is it the Christmas special gingerbread cookies, some healthy oatmeal cookies, everyone’s favorite chocolate cookies or these drool worthy Dulce De Leche Christmas Cookies. December is the cookie month and there is so much excitement in my kitchen about it. Simple ingredients coming today everyday to create some new magical cookie. The latest on the block being these Dulce De Leche Christmas Sandwich Cookies. Totally festive and delicious in flavor. Every since I made a batch of these cookies, I think I have a crush on these. It got over from my kitchen in no time and its no exaggeration.

Buttery and loaded with the goodness of Dulce De Leche, these wonders are the prettiest things to gift this Christmas to your near and dear ones. The enticing smell of the freshly baked shortbreads wafting from the oven to the lip smacking Dulce De Leche, what a winning combo! The beautifully carved out stars, christmas trees in these cookies is surely to take you to Christmas cookie heaven. The fun day is just a week away and it’s time to make these beauties right away.

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RECIPE

INGREDIENTS: (makes 12 sandwich cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting
  • 60 gms icing sugar
  • 220 gms unsalted butter, room temperature
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/3 – 1/2 cup store bought Dulce De Leche (I used store bought Dulce De Leche)
  • 1/4 cup icing sugar, for dusting (optional)

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METHOD:

  • In a bowl, beat the unsalted butter until its smooth and pale. Now add the icing sugar and beat it for 40 – 50 seconds until its smooth and creamy.
  • Now add vanilla extract and beat for 10 – 20 seconds.
  • Add all purpose flour, whole wheat flour and lemon zest and beat it until just combined. There may be crumbs which is completely fine. Do not over beat it.
  • Transfer the dough to a lightly floured surface and bring the entire dough together and flatten it in the form of a disk, cling wrap it and put it in the refrigerator for 45 minutes to an hour.
  • meanwhile line a baking tray with parchment paper and preheat your oven to 180 C for atleast 15 minutes.
  • Once the dough its slightly firm, roll it out on a lightly floured surface. Using a cookie cutter cut out round cookies of 1/4 inch to 1/3 inch height. Transfer it to the baking tray.
  • Now take smaller cookie cutter of different shapes and cut out the center of half of the cookies.
  • Put this baking tray into the freezer for 10 minutes. Once done put it to bake for 15 minutes or until the edges are golden brown.
  • Remove it from the oven and allow it to cool completely on the wire rack.
  • Now take a whole cookie and spread 1 tsp (or slightly more) amount of Dulce De Leche evenly, keeping some gaps on the edges.
  • Take a cookie with some shape carved on it and place it gently on the above cookie.
  • Repeat the same with the remaining cookies and enjoy!

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

Lemon Thyme Shortbread Cookies

 

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Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!

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RECIPE

INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing

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METHOD:

  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!

 

 

 

Paan Shots with Dry Fruit Bliss Balls – Diwali Special

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Happy Diwali folks! The house is ready with diyas all around, garlands of flowers adding fragrance and color and not to forget my kitchen is smelling with so much goodness that I can’t wait to dig in into all the awesome goodies being prepared specially for Diwali.

So just when you were done with all the quintessential things for Diwali and wanted to make something really exciting and quick, these Pan Shots with Dry Fruit Bliss Balls has come to your rescue. For me no festival is complete without a Pan at the end of the meal. The freshness of the betel leaves and the concoction of a variety of elements that go inside that leaf is really refreshing. Here is a twist to my version of Pan, which will be a heart-throbber among your friends and family!

May God fill your lives with lots of luck and happiness. Have a safe and great Diwali!

RECIPE

INGREDIENTS: (For 4 – 5 people)

For Paan Shots:

  • 4 – 5 betel leaves
  • 3 tbsp gulkand
  • 1 tsp fennel seeds
  • 1/2 tsp cardamom powder
  • 5 tbsp vanilla ice cream
  • 1/2 cup coconut cream/milk
  • 1 cup crushed ice cubes
  • colored tutti frutti, for garnish (optional)

For Dry Fruits Bliss Balls:

Recipe link here – Dry Fruit Bliss Balls

Method:

  • In a blender take torn betel leaves, gulkand, fennel seeds, cardamom powder, vanilla ice-cream, coconut cream and ice cubes and blender until its smooth.
  • Transfer it to serving shots glasses and refrigerate it for sometime before serving.
  • Take the Dry Fruit Bliss Balls and insert them into tooth picks or mini skewers.
  • Take the shot glasses filled with paan shots, place the dry fruit bliss ball skewer on it and serve.

Happy Diwali

 

 

 

 

Granola Breakfast Tarts

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Its time to awaken your taste buds and kickstart your morning in a healthy, hearty way! I love to have a sumptuous breakfast, the kind where the entire breakfast table is adorned with fresh juices, freshly baked breads, brewed coffee, perfectly cooked eggs and a beautiful breakfast dessert tart. Oh gosh! I am already dreaming about it. Very rarely my breakfast table looks so full that I am spoilt for choices. All I try to do is make one or the other dish of my dreamy breakfast table on and off. Once such dish is the fabulous breakfast granola tart.

Fancy to look but simple to make, these tarts can appease your sweet cravings in a nutritious way. Loaded with heavenly flavours, these tarts makes mornings happier and merrier. The stunning granola crust, the fresh juicy fruits and luscious yogurt – all come together beautifully. Indulgent but definitely healthy. So just when you were craving dessert for breakfast or breakfast for dessert, we got you a solution!

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RECIPE

INGREDIENTS: (Makes 3 – 4 inch tarts)

For the tart:

  • 1 1/2 cup quick cooking oats (I used Quaker oats)
  • 3 /4 cup finally chopped walnuts
  • 1/4 cup finelly chopped hazelnuts
  • 75 grams unsalted butter, melted and cooled to room temperature + extra for greasing the tin
  • 1 tbsp mixed sesame seeds
  • 1/2 tbsp chia seeds
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon

For the filling and topping:

  • 180 grams plain Greek Yogurt (I used Epigamia Greek Yogurt)
  • 3 tbsp agave nectar (you can use honey instead)
  • 1/2 tsp vanilla extract
  • 2 tsp black chia seeds
  • 3/4 cup pomegranate arils
  • 1 small green apple, thinly sliced

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METHOD:

  • Preheat the oven to 160C for atleast 20 minutes. Grease the tart tins slightly with melted butter and keep aside.
  • Meanwhile take all the dry ingredients for tart crust – Oats, Sesame Seeds, Chia Seeds, Walnuts, Hazelnuts and Cinnamon – and mix it in a bowl.
  • In another bowl whisk together melted butter and vanilla extract and then add it to the dry ingredient bowl.
  • Using a spoon mix the entire granola mix. Now transfer 1/3rd of the mixture to one tart shell. Using the back of your spoon press the granola mix towards the edges of the shell. Make sure that there are no gaps left.
  • Put these tart shells to bake in the oven for 18 – 20 minutes.
  • Once done, using the back of your spoon, press down the granola mix and then allow the tart to cool completely in the tart shell.

For the filling:

  • While the tart shell is cooling down, we can make the filling.
  • In a bowl take greek yogurt, agave nectar (or honey) and vanilla extract and whisk it using the wire whisk.

For assembling:

  • Once the tart base has completely cooled down, demould it carefully.
  • Divide the yogurt mixture between the 3 tart shells and fill it completely.
  • Garnish with pomegranate arils, green apple slices, chia seeds and any leftover granola and serve!