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Tag: Dessert

28
Jun
2014

No Churn Fresh Peach Icecream

categories: Desserts, Ice-creams, Summer

Celebrating my 29th birthday today with this fresh peach icecream. It is a no churn treat and quite easy to whip up. Making icecream at home takes more time but most of it is not an active time plus all the steps are very easy to follow and the end result makes it totally worth it.

This icecream is a peach lover’s dream with peach chunks in every bite. Peaches cooked with brown sugar lends a caramelized taste to the icecream which I love! It freezes well and is quite easy to scoop too. I photographed it for the blog on the 3rd day of making it and it still scooped perfectly, just like a store-bought or a churned variety!! Plus, it is eggless. So indulge in this perfect summer treat over the weekend.

More update on birthday later!
Happy weekend you all!!
xx

No Churn Fresh Peach Icecream

Yields: 2 liters | Prep time: 10 minutes | Cook time: 20 minutes | Chill time: 6-7 hours or overnight | Total time: About 7-8 hours

Ingredients:

6 medium ripe yet firm peach, peeled, pitted and cubed
1/4 cup brown sugar
1 tsp salt
1 Tbsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 can (400 gm) sweetened condensed milk
600 ml medium-fat fresh cream (I used 25% fat Milkymist Cream)

Directions:

In a medium saucepan over medium-high heat, combine the peaches, brown sugar and salt. Cook until the peaches have softened and the mixture is thick and jam-like, about 17-20 minutes. Mash with a potato masher, stir in the vanilla, cinnamon, nutmeg and condensed milk, and set aside to cool completely.
With the hand mixer or stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form, about 2-3 minutes. Gently fold the cooled peach mixture into the whipped cream until just combined. Transfer the mixture to two lidded liter containers (Do not pack it tightly). Freeze for at least 6-7 hours before serving.

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25
Jun
2014

3-Ingredient Watermelon Kiwi Popsicles

categories: Breakfast, Desserts, Ice-creams, Summer

Hello lovely people! Let me give you an update on whats been going on in life, you don’t know if you’re not following me on Instagram. It’s been more than 2 weeks since I last posted. Very eventful 2 weeks they were. Hubs & I visited my parent’s house for about 10 days. We celebrated Father’s day, spent some time with my grandmother, met up with couple of school friends after long long time, visited some cool, hip places for meal, watched drama after ages, shopped with my mom & sis, visited beach, bought way too many peach fruits, brushed up on some childhood memories, had an early birthday celebration and consumed liters and liters of Aamras (unsweetened mango pulp) accompanied by some kickass mom-made Gujju food! List is quite long and don’t ask me how I was able to fit ALL of this in my stomach in our such a short stay!!! But it was all too much fun!

I celebrate my 29th birthday this Saturday. I’m freaking out as big 3-0 is approaching and my life in twenties as I know it is going to end. I am excited too ‘coz CAKE!!! Yeah, my brain is confused on how to react to this situation. Anyhoo, Friday can not get here sooooner! It is going to be a funtastic weekend!! 🙂

After dealing with unpacking, laundry and a health check before I apply for the Visa, I finally got some time to sit down today. I made these popsicles before we left to visit my parents (more than 3 weeks back). It was so dang hot there, I missed these very very much. I had to constantly drink ice water/tea or eat ice-creams in order to stay cool. These popsicles are child’s play to make with just 3 ingredients and only 2 if you skip kiwi slices (do not skip though!). The watermelon I used was quite sweet so I didn’t have to use any form of sweetener for these popsicles. In case the watermelon you use is not sweet enough, feel free to add a tablespoon of honey or maple syrup or any sweetener of your choice while blending. These are just perfect for breakfast, post-workout snack or dessert.

Happy Hump Day you all! 😀

3-Ingredient Watermelon Kiwi Popsicles

Yields: 4 Popsicles | Prep time: 2 minutes | Chill time: 6-7 hours or overnight

Ingredients:

2 cups watermelon cubes, seeded
1 Tbsp freshly squeezed lemon juice
4 kiwi slices

Directions:

Blend together watermelon and lemon juice in a blender. Slide in kiwi slices in each Popsicle-mould and pour watermelon mixture on top, dividing equally. Insert stick in the centre of each mould, cover and freeze for about 6-7 hours. To demould, run the moulds under warm running water for 30-50 seconds. Dig in immediately!

*Recipe can be easily doubled or tripled or quadrupled!
*For less sweet watermelons, add 1 Tbsp of sweetener of your choice while blending.

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30
May
2014

Fudgy White Chocolate Lemonies {Lemon Brownies}

categories: Baking, Brownies, Spring, Summer

Lemonies… It sounds so exotic and poetic. Some genius thought of this cool name for lemon brownies, I am not sure who did but genius, nonetheless! A simple reason for not calling them brownies has something to do with their color (They are not brown!!). These are pale yellow beauties adorned with bright yellow zest and white chocolate chips in each bite. They are so fudgy and buttery, dense yet light, just how I like my brownies.

These are the perfect treats for summer (or round the year, who am I kidding!?!) and totally irresistible. The lemon flavor really shines through and pairs wonderfully well with all that white chocolate. Be sure to use a white chocolate bar and not white chocolate chips for the batter. It makes all the difference! And have them chilled, straight from the fridge. You’re welcome. 🙂

Have a fun weekend!
xx

Fudgy White Chocolate Lemonies {Lemon Brownies}

Yields: 12-16 slices | Prep time: 15 minutes | Bake time: about 35 minutes| Total: 50 minutes

Ingredients:

9-oz block of white chocolate, roughly chopped
3/4 cup unsalted butter, at room temperature
3/4 cup granulated white sugar
1 Tbsp lemon zest
2 large eggs, at room temperature
1/4 cup freshly squeezed lemon juice
1 cup + 1 Tbsp all-purpose flour
1/8 tsp salt
2 Tbsp white chocolate chips, to sprinkle on top (optional)

Directions:

Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper and grease with butter/oil (I used foil).
In a large microwave-safe bowl, melt chocolate and butter in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Rub lemon zest and sugar together with the fingers and whisk in to the chocolate mixture. Set aside and let cool for about 5 minutes.
Once chocolate mixture is cooled down, whisk in eggs (one by one) and lemon juice until well combined.
In a separate bowl, sift together flour and salt and fold into chocolate mixture with wooden spoon or rubber spatula until just combined. Pour the batter in a baking pan, sprinkle chocolate chips on top (optional) and bake for 33-35 minutes until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it covered in an air-tight container for a week in refrigerator. It tastes best chilled.

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01
May
2014

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

categories: Baking, Cupcakes & Muffins, Doughnuts, Spring, Summer

Hello folks! April went by at a lightening speed. It was a total blur. A beautiful blur at that. Yes, I absconded again for the latter part of April. Well, I hope you didn’t miss me much. Sorry to say but I didn’t miss you guys one bit. Here is why. These past days were spent with my most beautiful angelic cutie pie tiny-little-peanut-sized-newborn-niece. She turned 12 days today. We feel so blessed to have her in our lives and welcomed her in to this world with lots of snuggles and baby talks. We immediately named her Cherry (lovingly, of course!) because trust me when I tell you this, she looks just like a ruby red cherry. She is such a doll, so adorable, so so precious. All the sleepless nights spent in soothing her back to sleep were totally, absolutely worth it. I’m back home now and miss her so so much.

The moment I returned home, I had to bake. To celebrate. I instantly thought donuts! I mean, come on, donuts=celebration. Summer is not treating us Bangaloreans well this year and lemons are always on my mind. Big, plump, juicy, organic, tart yet sweet lemons from my parents-in-law’s lemon tree. They are simply THE best. So lemon donuts it was. They turned out so amazing that the next day I made them again. This time around I doubled the recipe and baked it as an 8-inch single layer cake for my parents-in-law’s wedding anniversary. So if you don’t own a donut pan, buy one ASAP! These little things are addicting! For now, simply bake them as mini cupcakes or just double this recipe to get a cake.

The recipe is simplicity at its best. Almost refined sugar free. No eggs required. No mixer needed. Just one bowl and a whisk is all you need to make the sun shine brightest! You can even prepare the glaze in the same mixing bowl. I am always happy with less dishes and lesser clean up. So in these donuts, moisture is being imparted by buttermilk and oil. Honey shoulders the responsibility of lending sweetness. Truly ordinary ingredients create this extra-ordinary treat. These baked donuts are light, fluffy and just lemony which doesn’t make you pucker!

These donuts are then topped with lemon cream cheese glaze. The glaze is a perfect accompaniment for the donuts. Again, just lemony and just sweet. Decorate them with a sprinkle of yellow colored sanding sugar. Vibrant, just like our little one.

So celebrate life and all things nice with these lemon glazed donuts!

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

Makes: 6 | Prep time: 15 minutes | Cook time: 10 minutes | Total: 25 minutes

Ingredients:

For donuts:

3/4 cup + 2 Tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp white granulated sugar
1 Tbsp lemon zest
1/4 cup honey
3 Tbsp oil
1/3 cup buttermilk
1/2 tsp vanilla extract
2 Tbsp lemon juice (lemon enthusiasts may use 2.5 to 3 Tbsp)

For glaze:

Following measurements can glaze about 10-12 donuts.

100 gm (3.5 oz) cream cheese, room temperature
1 tsp lemon zest
1 Tbsp lemon juice
1/4 cup icing sugar, sifted
Yellow colored sanding sugar, to decorate

Directions:

Preheat the oven at 180ºC / 350ºF. Grease 6-count donut pan with oil. Set aside.
In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl, add sugar and lemon zest and rub together with finger to release oils from the zest. Whisk in honey, oil, buttermilk, vanilla extract and lemon juice until the mixture formed is completely smooth.
Slowly whisk in dry ingredients into wet ingredients until just combined. Do not overmix. Divide the batter among prepared donut pan and bake in the preheated oven for about 8-9 minutes or until a toothpick inserted in a center comes out clean. Cool in the pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool completely.
Glaze: Whisk together cream cheese, lemon zest, lemon juice and sifted icing sugar to form a smooth consistency. Dip completely cooled donuts one by one into a bowl of glaze and place back on a cooling rack. Sprinkle with yellow sanding sugar just before serving as the colors will bleed. Donuts will keep in an airtight container for 2-3 days stored in a refrigerator.

*You will have little cream cheese glaze leftover which is never a bad thing in my book. You may lick with spoon or store it in refrigerator for 3-4 days. Give the glaze a good whisk before using on baked goods.
*Double the donut recipe and bake it in an 8-inch cake tin. Bake for about 20-23 minutes.
*To make this recipe vegan, make your own non-dairy buttermilk. To 1 tsp lemon juice or apple cider vinegar, add 1/3 cup non-dairy milk of your choice . Let sit for 15-20 minutes and use as a regular buttermilk substitution.

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14
Apr
2014

Skinny Chocolate Avocado Banana Pudding & Pops – Raw! ~ For Two

categories: Breakfast, Desserts, No-Bake, Summer

Okay, so I”m ashamed to EVEN call this a recipe but in actuality it is! However simple it might be. Sometimes simple is all we need. Simple is beautiful. We are experiencing summer at full force and I want to spend minimum time in kitchen that too away from stove and oven. Of course, still wanting extraordinary food to appear magically on my plate so I’m all about quick recipes nowadays. Cold salads, iced coffees/teas, cold cereal, smoothies and frozen fruit treats are what my days are made of.

A raw pudding. And pops. Same ordinary ingredients with just a bit of tweaking gets transformed into two incredibly delicious desserts. Desserts which are healthy and skinny at the same time. All you need is a high-speed blender. And some chocolate, cocoa powder to be specific. And avocado and banana. Avocado-haters, do not fret. You can not taste avocado. Promise! My husband truly hates avocado from the bottom of his heart, if used in anything other than guacamole and he couldn’t tell! Yes, I didn’t tell him beforehand and he couldn’t make out. Win! Also, you can totally have these for breakfast! 😉

Each recipe serves two but you can easily double, triple or quadruple the recipe to serve more people or have bigger portions. Stay cool this summer with these cool recipes up your sleeves!

Happy Monday you all!

Raw Chocolate Avocado Banana Pudding:

Serves: 2 | Prep time: 2 minutes | Chill time: 3-4 hours

Ingredients:

2 Tbsp unsweetened cocoa powder
1/4 tsp instant coffee powder
1/8 tsp ground cinnamon
Pinch of salt
1/2 ripe (large) avocado
1/2 ripe (large) banana (fresh or frozen)
3 Tbsp honey/maple syrup/date syrup
1/2 tsp vanilla extract
10-12 dices of fresh, ripe mango, for garnish

Directions:

*Consume the pudding within 1 day of making it.
*Instead of mango, you may use strawberries/raspberries.

Raw Chocolate Avocado Banana Pops:

Serves: 2 | Prep time: 2 minutes | Chill time: 8 hours/overnight

Ingredients:

2 and 1/2 Tbsp unsweetened cocoa powder
1/4 tsp instant coffee powder
Pinch of salt
1/2 ripe (large) avocado
1/2 ripe (large) banana (fresh or frozen)
1/4 cup honey/maple syrup/date syrup
1/2 tsp vanilla extract
1/4 cup water

Directions:

Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide between two Popsicle moulds. If you do not have Popsicle moulds then divide between two paper cups like I did and cover with tin foil, poke the center of the foil with the Popsicle stick. Chill in freezer for at least 8 hours/overnight, demould and serve immediately.

P.S. Want to make these Pops even more chocolaty? Cover them with the chocolate magic shell just like a professional by following this easy-peesy tutorial.
P.P.S. Use white chocolate for these Pops! 😉

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