6 May 2017

MANGO AND LIME CREAMSICLES

Hello there,
  Its been a while since I last uploaded a recipe, which is why I believe this super easy and very simple recipe for mango creamsicles would suffice for it. Its summer, meaning eating extensive amount of popsicles to deal with the raging heat and plus its the mango season. Which means its the perfect time to make and relish these dreamy-creamy mango and lime creamsicles. 

As a part of a summer experiment, I shall be sharing a few easy summer recipes that do not require a lot of effort nor fancy equipment. So watch this space for more summery recipes. 


                          MANGO AND LIME CREAMSICLES

                                        INGREDIENTS

                                (Makes 6 regular sized popsicles)
  • 1 cup mango pulp (If  fresh, scoop out the pulp of two fresh  mangoes)
  • 1/4th cup milk
  • 3 tablespoon sugar
  • 1/4th cup condensed milk
  • 2 tablespoon water
  • 1/2 tablespoon lemon juice
 NOTE- You will also require popsicle moulds.



                                        METHOD

  • In a saucepan add milk, sugar and condensed milk and bring it up to a boil over medium flame.(about 4-6 minutes)
  • Now set aside the saucepan to cool the liquids.
  • Once cooled, add the mango pulp, lemon juice, water and the cooled liquids to a blender and blend until everything is smooth and you will notice that the mixture is slightly fluffy this is what gives the creamsicles its creamy texture.
  • Now transfer this mixture into popsicle moulds, pop in the ice-cream sticks and let it set over night
  • Once set make sure you handle these babies very carefully, so while taking these out of the mould run the exterior part of the moulds through running water, warm it with your hands and then slowly pull out the pop-stick and enjoy this summer treat!

3 March 2017

Best Ever Coconut Cookies With White Chocolate Dunk

Its already march can you believe it? like seriously 2017 whats with all the rushing?!! after a hectic travel schedule finally found the time to write this long due post. These  too were as all my other recipes the result of a mad kitchen experiment, honestly these cookies are a curation of a very close friends favorite flavors i.e coconut and white chocolate! Crisp on the outside and melt away as soon as you pop them in your mouth, these cookies are a must try for all you coconut lovers! 








              COCONUT COOKIES


                                INGREDIENTS
                                           
                  (makes 8-10 normal sized cookies)

                                        
  • 1/2cup All purpose flour
  • 1/2 cup desiccated coconut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cups softened butter
  • 1/4 cups brown sugar
  • 1 tablespoon granulated sugar
  • 1 table spoon coconut oil
  • 2 tablespoon milk

                                  METHOD

  • Sift the  flour, baking soda &salt into a large bowl, mix in the desiccated coconut and set aside.
  • Now cream the butter, brown sugar, granulated sugar and the coconut oil in a separate bowl with the help of a whisk or preferably a twin blender.
  • Combine the dry into the butter mix, slowly add in the milk and switch to hands to combine the dough.
  • Chill the dough in refrigerator for about 20-30 minutes covered in cling film.
  • Pre-heat the oven to 175' C.
  • Now scoop out the dough in tablespoon measures for each cookie onto a lined baking sheet and flaten each cookie slightly with the help of a fork or a flat plate lined with baking paper.
  • Bake for about 15-20 minutes until the sides turn golden brown.
  • Once the cookies cool dunk them half into melted white chocolate and sprinkle black sesame (optional) and let the chocolate set before eating.
  • These cookies will store up to a week in airtight containers.







11 February 2017

The Big Pink Bundt (eggless)



The title of this  post was originally supposed to be the plain old and classic strawberry bundt with lemon and strawberry glaze but I think that the big pink bundt best sums up this amazingly fluffy and flavorful cake. Im a very experimental person in the kitchen, and this cake was originally supposed to be pink but with the use of the natural strawberry color however it dint quiet turn out the way I had expected for it to visually but when taken a bite its what you call THE BOMB. As all of my other recipes this one too is super simple and also happens to be eggless!! Im still trying to figure out this whole blog writing thingy, but I intend to now post more often. Also I have a number of no-bake recipes lined up for you guys, so stay tuned!! Hope you guys enjoy this post, Id love to hear your thoughts so don't forget to leave a comment. HAPPY BAKING !ii










    STRAWBERRY BUNDT CAKE  



  1. You can also add an egg instead  of the flax seed paste
  2. Blend up to a cup of strawberries with a little water to make the fresh strawberry juice.

                                                             

                             INGREDIENTS



  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup softened butter
  • 1/2 cup sugar (granulated)
  • 1 tablespoon ground flax seed
  • 3 table spoon water (separate) 
  • 2/3 cups fresh strawberry juice
  • 3 tablespoon yogurt

                              METHOD

  • Pre heat ven to 150' C
  • In a large bowl sift in all the dry ingredients, flour, baking soda, baking powder and salt.
  • Take a smaller bowl add the water and ground flax seeds mic well to form a paste 
  • In a larger bowl with the help of a twin blender whisk the butter  and sugar, now add the yogurt and flaxseed paste and mix well.
  • Now fold in the dry into the wet with the help of a spatula very gently to form a rather thick batter.
  • Now transfer this mix into your desired bundt cake mould (grease if necessary)
  • Bake at 150'C for 20 mins then crank up the oven to 175'C and bake until inserted knife comes out clean that would be about 15-20 more minutes.
  • Make sure you wait for the cake to cool before you flip it upside down.
                    STRAWBERRY AND LEMON GLAZE
  • 1/2 cup icing sugar 
  • 2 teaspoon lemon juice
  • 2 tablespoon fresh strawberry juice
  • A pinch of salt.
                            METHOD


  • In a bowl add lemon juice and strawberry juice and gradually whisk in the sugar bit by bit with the help of a spoon to form a glossy glaze.
  • Now pour the glaze on the cake and enjoy!!












14 January 2017

Mini Chocolate Caramel Centre Cakes With White Chocolate Glaze





New years greetings to all my lovely readers, hope you have a great 2017. Mine has rather been a slow start to the new year, here's hoping it picks up the pace soon. The winter has me reaching out to warm baked goods resulting in a lot of kitchen experiments lately  (not that I'm complaining, Im loving it). This recipe was I must say more of an accidental trial with successful results, Its a simple recipe with very simple ingredients. Perfect to serve in the winters. I hope you enjoy making these as 
much as I did, Thank you.





                


 

MINI CHOCOLATE CAKES WITH CARAMEL CENTRE AND 
WHITE  CHOCOLATE GLAZE
















CARAMEL CENTRE 


  • Make sure you make this ahead of time, because it can be a little time consuming.
                                                     

                                                             INGREDIENTS  

  


  • 1 cup  granulated sugar
  • 1/4th cup milk
                                                            METHOD  
   
  • In a sauce pan, over medium heat add the sugar and wait until it all melts until it turns into a golden syrup stirring occasionally.
  • Now slowly add milk and stir until it all combines to become thick caramel.
  • Now take it off the heat and wait for it to cool.
  • Once cooled take a melon baller (a small spoon would work too) dip it into powdered sugar and scoop the caramel and transfer it to a plate with powdered sugar to avoid sticking.
  • Now repeat the same to make at least 6 such balls.
  •  You can store these balls in a jar with powdered sugar in the refrigerator for over 2 weeks.


MINI CHOCOLATE CAKE

                                                              (Makes six mini cakes) 
      
  • You will need standard panna cotta moulds  (as shown in the pictures above) to  achieve the shape.

INGREDIENTS

  • 1 Egg
  • 1/4th cup granulated sugar
  • 2 tablespoon vegetable oil
  • 2 cup all purpose flour
  • 2 tablespoon coco powder
  •  1/8th teaspoon baking soda
  •  A pinch of salt
  • 2-4 tablespoon water

METHOD

  • Pre heat the oven to 175' C
  • grease the cake tins with melted better and dust off  with some flour.
  • In a large bowl sift  flour, coco powder, baking soda and salt. Add sugar  and combine well.
  • In a separate large bowl whisk sugar and oil together, break in the egg and switch to a hand blender.
  • Whisk the eggs very well and slowly fold in the flour mix, add water one tablespoon at a time to ensure the right consistency.
  • Scoop the mixture a little more than half way through the moulds, now slowly stick in the caramel centre and bake for 20-25 mins until the inserted  tooth pick comes out clean.

WHITE CHOCOLATE GLAZE



INGREDIENTS


  • 1/4th cup white chocolate (chopped)
  • 2 tablespoon milk
METHOD

  • In a microwavable bowl, melt the chocolate for about a minute in the microwave add in the milk and stir until combined well.
  • Now drizzle the white chocolate glaze over these decadent mini cakes and enjoy!!!
                          



20 December 2016

Dairy Free Chocolate Cupcakes With Dairy Free Chocolate Frosting (eggless)

Hello,


    So I finally got around to writing down the recipes that I keep testing, thus thought to my self I might as well share these. At least that way Id actually write them all down. I'm huge on sweet treats that also happen to be on the healthier side, this recipe too happens to be one of them. Being the most asked for recipe on my Instagram I thought why not write the first post around these Dairy free chocolate cupcakes that also happen to be egg less with the addition of a dairy free frosting.Yes DAIRY FREE FROSTING!! and I must say I don't miss dairy when I eat these. Id love it if you could leave your thoughts in the comments below, Thank you.












DAIRY FREE CHOCOLATE CUPCAKES

(MAKES 12 MINI CUPCAKES)


INGREDIENTS

  • 3/4th cup all purpose flour
  • 6 tablespoon sugar
  • 3 tablespoon coco powder
  • 2 tablespoon vegetable oil
  • 1/2 cup water
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons cocoa powder
  • 3/4th cup chopped dark chocolate
  • 1/2 cup coconut cream

METHOD 

Pre heat the oven to 175'C

Sift all dry ingredients (flour, coco powder, baking soda, salt) into a large bowl. 

Add in the sugar to the dry ingredients and mix in well with a fork.

In a different large bowl add water, oil and vanilla and mix well with a hand mixer or a whisk until you start seeing medium sized bubbles in your mixture ( this means the mixtures well aerated)

Now slowly incorporate the dry into the wet using a spatula just slowly fold in your flour, do not mix it just fold it in this way the aeration remains intact.

Take a mini cupcake tin (you could use big one as well just add the batter 3/4th way up each cupcake slot), place in your cupcake liners and add in exactly a tablespoon  of cupcake batter  in each slot of the cupcake tin.(you could use big one as well just add the batter 3/4th way up each cupcake slot)

Place the cupcake tin in the centre slot of the oven and bake for about 20-25 mins until the inserted tooth pick comes out clean.


DAIRY FREE CHOCOLATE FROSTING 

INGREDIENTS

  • 2 Tablespoon cocoa powder
  • 1/3rd cup chopped dark chocolate`
  • 1/2 cup chilled coconut cream

METHOD

Microwave the chopped chocolate for a minute and stir it well to melt it thoroughly, keep it aside to cool but not harden.

Once the chocolate cools add in the cocoa powder and the coconut cream and mix well. 

Store the mixture in the freezer  for a few minutes and take it put and beat it with a hand blender until stiff peaks.

Now its up to you how you want to use this frosting, you could pipe it onto a cupcake or just smear it, whatever you do it'll still taste absolutely beautiful.