Tag: strawberries


Sep
2013

Cinnamon Stovetop Oatmeal ~ For One

categories: Breakfast, Fall, No-Bake, Quick Fix, Spring, Summer

cinnamon stovetop oatmeal -1

You don’t need me tell you how to make an oatmeal. I’m sure, you can handle that on your own.

Maybe I need to remind myself how to make oatmeal. Maybe I need to remind myself to make oatmeal at all… and eat it.. for breakfast. Staring at my laptop first thing in the morning, burning my mouth sipping hot coffee does not make breakfast.

I thought if I needed a reminder, you might need it too. So let’s make this healthy stovetop oatmeal with cinnamon and any seasonal or even frozen fruits of your choice. A treat for that special person, YOU!

Cinnamon Stovetop Oatmeal-2

This oatmeal is perfect for the weather… so comforting and so healthy! The addition of cinnamon is mandatory. You may throw in some nutmeg too. Addition of nuts or seeds not so much but if you do add them, you’ll not regret it. This makes for such a wholesome breakfast in such a short time and hardly demands a ton of ingredients. Water, milk, quick cooking oats and cinnamon – you could manage these everyday, isn’t it? Total no-brainer. Oh, you could also double the recipe to serve two. ?

Have an exciting weekend peeps!

Cinnamon Stovetop Oatmeal – For One

Serves: 1 | Ready under 10 minutes

Ingredients:

  • 1/2 cup water
  • 1/2 cup milk – soy, almond, coconut or cow milk
  • 1/2 tsp ground cinnamon
  • 1 Tbsp cane sugar/honey/maple syrup
  • 1/4 cup quick cooking oats
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • Optional toppings: chopped walnuts, sliced almonds, raisins, cranberries, chia seeds, hemp seeds, pumpkin seeds

Directions:

  1. In a medium saucepan, add water, milk, cinnamon and cane sugar. If using honey/maple syrup read the last step. Turn the heat up to high and bring to a boil. Add the oats and salt and reduce the heat to low. Let simmer stirring occasionally for a minute.
  2. Turn the heat off. Stir in vanilla and honey/maple syrup (if not using cane sugar). Top with fruits or other toppings (mentioned above) of your choice. Serve immediately.

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Jul
2013

Vanilla Buttermilk Eggless Sponge Cake

categories: Baking, Breakfast, Cake, Cakes, Summer

Vanilla Buttermilk Eggless Sponge-2

After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless sponge cake. I knew I had to bake one immediately… hence this post.

This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But trust me, it is every bit delicious! This is my go-to recipe while baking for non egg-eaters and it has turned out perfect every single time so it is tried, tested and tasted recipe in a true sense!

Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical (pineapple and coconut, anyone?) style! Getting ideas?! ?

This eggless sponge is moist, has tight crumb and relatively flat top which makes it perfect for a multi-layer cake for birthdays or for any other occasion. In past, I have successfully doubled and tripled this eggless sponge recipe to make a 2 or 3-layer celebratory cake. For frosting ideas and recipes, read the recipe notes at the end of this post.

Vanilla Buttermilk Eggless Sponge Cake-1

Previously I have always used fresh strawberries for this eggless sponge as seen in the picture above. This time I had Kiwi fruit on hand so I decided it was time for a change. I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I sometimes do with strawberries but if you have no such qualms then go ahead.

It is perfect for eating any time of the day!

Yup, even for breakfast!

It has yogurt and fruit! Totally acceptable, right?! 😉

Kiwi Buttermilk Cake - Eggless1

 

Recipe adapted from here

Print Recipe
 Vanilla Buttermilk Sponge Cake ~ Eggless
Course Breakfast, Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Course Breakfast, Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Instructions
  1. Preheat the oven to 180°C/350°F. Spray a 6 or 8-inch baking dish with vegetable oil and line the bottom with parchment paper.
  2. Sift together flour, baking powder, baking soda and salt in a bowl.
  3. In a separate bowl, cream together butter, oil and sugar with electric mixer or hand whisk. Whisk in vanilla extract.
  4. Using rubber spatula, gently stir in dry ingredients to the wet ingredients in 2-parts alternating with yogurt/buttermilk, ending with dry ingredients. Do not over-mix the batter.
  5. Spoon the batter in a baking dish and smooth out the surface with the back of spoon. Top with Kiwi/strawberry slices and sprinkle with sugar. Bake for 25-30 minutes or till the toothpick inserted in the center comes out clean.
Recipe Notes

*Stays fresh for 3-4 days if refrigerated in an airtight container.
*Want to add fruit within the cake batter instead on top? Mix together about 1/2 generous cup of chopped fruit and 1 Tbsp flour, fold into the cake batter.
*You may double/triple/quadruple the recipe to make layers for a multi-layered cake. Use vanilla bean buttercream, fresh strawberry cream cheese frosting, lemon cream cheese frosting or coconut buttercream frosting recipe to decorate.

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