And looks like Lazy is going to be the ‘word of the day’ today!!!
But don’t you worry… I have got you THE Ultimate Drink which will compensate for my laziness sluggishness at typing this post!
Please don’t blame me for being lazy lethargic as it seems like this Sunday arrived after ages and I am trying to rejuvenate! This drink seemed like a perfect option at the current state of affairs.
A bombastic flavor from mango stirred with zingy mint, a pinch of salt and tangy lemon totally uplifts this drink to a new level.
Oh I feel a whole lot better already! So get your blenders out and start blitzing this, like right now!!!!
Enjoy your Sunday! 🙂
Mango Mint Margarita
Serves: 2
Ingredients:
2 ripe mangoes, peeled and roughly chopped (I used Alphonso mangoes)
A handful of Mint leaves, washed and roughly chopped
3 Tbsp Triple Sec (I used Monin’s)
Juice of 1 small lemon
A pinch of salt
6-8 ice-cubes
1 cup cold water (or a bit more as per preferred consistency)
Directions:
Add all the ingredients in a blender and blend thoroughly for about 2 minutes. Add more cold water if you prefer a thinner consistency.
*For an Adult version, mix 30 ml tequila with 60 ml of the above mixture.
I know I am about a week early for Father’s day post but I just couldn’t stop myself from posting this scrumptious desert li’l bit early as it’s my dad’s birthday on June 9. We stay miles apart so he would not be able to taste it but that couldn’t stop me from baking something special for ‘The Most Special Man’ in my life.
My dad has been the strongest pillar for me and my sis. He is my greatest supporter, admirer and best friend. He has scolded me when he must and patted my back even at my smallest of achievements. He has taught me to ride bicycle and has held me before I fell and hurt myself. He has felt my injuries and illness more than I have suffered from them. I have been able to share anything and everything with him. He is the BEST FATHER I could have ever asked for and I thank my lucky stars everyday for it!
I will not be there to celebrate this special day along with my family but I would like to send my regards and bestest of wishes along his way. Wishing you a very very very Happy Birthday Dad! May God Almighty bless you with the best of health & may all your wishes come true!!!
My dad has been a big fan of summer fruits. As kids I remember my dad bringing bags full of peaches, plums, figs, melons and mangoes uberfresh from Farmer’s Market for us days-after-days. (Actually in case of mangoes, sacks full of it!!!) This is what turned me into biggest fruitaholic! I used to wait on summer holidays for the biggest fruit bonanza to begin so that I could keep hogging on freshest of produce!
So on his special day I decided to bake using something which bound us as a family. Our love for summer fruits being one of it! I bring to you a very simple yet decadent ‘Peach Upside-Down Mini Cakes with Lemony Bits’
Be sure to bake this for Father’s Day to make your dad feel extra-special!
Its not extravagant but will surely please your dad!
Peach Upside-Down Mini Cakes with Lemony Bits
Yields: 4 mini cakes
Ingredients:
1/4 cup softened unsalted butter, divided
1/4 cup light brown sugar
3 medium peaches, peeled, cored and diced
Lemon zest of 2 lemons
1/4 tsp ground cinnamon
1 cup, plus 2 Tbsp whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup granulated white sugar
1/2 cup vanilla yogurt
1/2 cup milk
1 tsp vanilla extract
Ice-cream, whipped cream or sweetened yogurt for serving (optional), I served mine with vanilla ice-cream and it tasted divine!
Directions:
Preheat the oven to 350 F/170 C. Grease each of 4 (8-oz) ramekins with 1/2 Tbsp of butter. In a small cup, melt rest of the butter and keep aside.
Sprinkle 1 Tbsp brown sugar evenly at the bottom of each ramekin.Mix diced peaches with lemon zest and ground cinnamon and divide them equally among 4 ramekins.
In a medium bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, yogurt, milk, vanilla and the reserved melted butter. Add wet mixture to dry mixture and stir gently to barely combine. Do not over-mix.
Spoon batter over peaches, diving equally.
Place ramekins on baking sheet and let it bake for 23-25 minutes or till the toothpick inserted in the center of the cakes comes out clean. Transfer ramekins to cool on wire rack.
If serving immediately let cool for 5 minutes and run a knife around the edge of each ramekin and turn upside down onto serving plate. Serve topped with ice-cream, whipped cream or sweetened yogurt, if desired or as is.
If you are baking ahead of serving time then let the cakes cool for 10 minutes before releasing them from ramekins as the sugar and fruit juices would have thicken a bit by then. Re-hit in the microwave for 20-25 seconds before serving.
Directions:
Preheat the oven to 350 F/170 C. Grease each of 4 (8-oz) ramekins with 1/2 Tbsp of butter. In a small cup, melt rest of the butter and keep aside. Sprinkle 1 Tbsp brown sugar evenly at the bottom of each ramekin.
Mix diced peaches with lemon zest and ground cinnamon and divide them equally among 4 ramekins.
In a medium bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, yogurt, milk, vanilla and the reserved melted butter. Add wet mixture to dry mixture and stir gently to barely combine. Do not over-mix. Spoon batter over peaches, diving equally.
Place ramekins on baking sheet and let it bake for 23-25 minutes or till the toothpick inserted in the center of the cakes comes out clean. Transfer ramekins to cool on wire rack.
If serving immediately let cool for 5 minutes and run a knife around the edge of each ramekin and turn upside down onto serving plate. Serve topped with ice-cream, whipped cream or sweetened yogurt, if desired or as is.
If you are baking ahead of serving time then let the cakes cool for 10 minutes before releasing them from ramekins as the sugar and fruit juices would have thicken a bit by then. Re-hit in the microwave for 20-25 seconds before serving.
I know I AWOLed but all I can say in my defence is that it was a testing time for us and my family needed me. Let’s not get into WhatHappened&How-HopeYou’reFine-AwwwSorryToHearThat etc stuff of it as the time has passed now and we are trying to move on.
I returned home only yesterday and was completely sloshed after all the hoopla that surrounded my life for past 15 days. I needed a break. I needed wanted peace.
But I also knew that my blog required my attention right away. I didn’t want people to think that my blog was dead. Not right now. That’s the last thing I need.
So to attain this much needed peace, I head to my cozy kitchen and start my meditation. I bake… I bake cookies… I bake fresh-peach lemony cookies!
Oh yes! And what a meditation it turned out to be.. Peach is one of my favorite summer fruit(of course, no comparison with my fav mangoes.. which reminds me I need to make something outta mango RIGHT NOW!!!). And the aroma of peaches mixed with the lemony zing was divine!
To this combination I added a touch of cinnamon and AHEM!! As a result my whole house was filled with wonderful scents pampering me with soothing and mind-numbing aromatherapy. Finally, I felt at peace. 🙂
Ripe stone fruit and apricot preserve lend a double dose of flavor to these summary cookies.
These cookies are moist and have quite a tender texture hence tastes best on the day it is baked. Therefore, I decided to bake a small batch of 6 cookies. If you wish to bake in a larger quantity, it can be stored at room temperature for 2-3 days. Cookies will soften a bit on next day but it will still taste delicious.
Fresh-Peach Lemony Cookies
Yields:6 regular sized cookies
Ingredients:
3/4 cup whole wheat flour
pinch of salt
pinch of baking soda
1/8 tsp cinnamon powder
Lemon zest from 1 large lemon
2 Tbsp butter
1/4 cup firmly packed brown sugar
2 Tbsp of egg (whip an egg and use 2 Tbsp of it)
1/4 tsp pure vanilla extract
1 large ripe peach, peeled, pitted, and cut into 1/4-inch dice
1 Tbsp sugarless apricot jam/preserve (peach preserve can also be used)
Directions:
Preheat oven to 375 F/180 C. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, salt, baking soda, cinnamon powder and lemon zest.
In a large bowl, beat butter and sugar with a electric mixer on medium speed until fluffy for about a minute. Reduce speed to low. Beat in egg and vanilla extract. Add flour mixture, and beat until just combined. Add peaches and preserve, and beat until just combined.
Drop cookie dough onto baking sheet with an ice-cream scoop, spacing about 2 inches apart. Bake until just golden brown, for 13-15 minutes. Let cool on baking sheet for about 5 minutes before transferring on a wire rack to cool completely.
I love pasta in any and every form. Be it a hot or cold preparation. It’s my favorite at dinner time as it is pretty quick to put together and simple.
Especially this salad… It is perfect for summer nights when you are craving something light and refreshing! I particularly loath anything heavy for dinner… So this one ticks all the boxes for me! 🙂
I love this one so much that it’s been prepared 3 times already in my house! It was much appreciated by our guests too! Its an apt side-dish at any elaborate lunch or dinner parties and a must accompaniment for picnics! I hope you enjoy this as much as we did!
Simple Summer Mac Salad with Tomato & Zucchini
Servings: 4
Ingredients:
150 grams uncooked elbows
200 grams grape/cherry tomatoes
1 small zucchini, sliced and quartered
1 small onion, finely chopped
4 Tbsp eggless mayonnaise (American Garden’s)
2 Tbsp apple cider/red wine vinegar
2 Tbsp yogurt
2 tsp mustard (optional)
¼ tsp oregano
¼ tsp garlic powder
Salt and pepper to taste
Fresh basil leaves, chopped
Directions:
Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.
In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder, basil leaves; mix well.
Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.
Serve immediately or keep in fridge till the serving time.
Enjoy chilled with a glass of your favorite mocktail or cocktail! 🙂
Nowadays I am baking practically everyday!!! I have become a baking fanatic! 😉
I have been mentioning in all my recent posts about how its Summer already and this year around Bangalore has become a magnet for scorching heat!!! I am exhausted! All I wanna do is drink anything and everything from refrigerator and sleep under a fan. I wish!!! A girl can dream, right?! 😉
But my crazy work hours forces me to get out of the house at 1 in noon when its especially terrible.. I am not a morning-person so the timing suits me perfectly but I can’t take this torturous heat anymore! HELP… Is anyone listening to me?! I guess not!!
I seem to have no option other than cribbing in front of you guys and this is when baking came to my rescue! I am baking all refreshing treats which can be eaten chilled! So if you are facing same problem as me then summon your spatulas and heat up your oven! We will face the sun with smile on our face! And don’t forget to whip it good! 😉
Today I am sharing with you all my recipe for Mountain Dew Cupcakes with buttercream frosting. These have a very prominent flavor from Mountain Dew but not over the top.
There is lemon and lime juice and zest in both the batter and frosting, giving them a good kick. The cupcakes are soft and moist. The frosting is velvety and buttery. And they’re perfect for toting along to picnics and cook-outs all summer long!
Serves: 6
Ingredients:
Mountain Dew Cupcakes
1/4 cup butter, softened to room temperature
1/4 cup sugar
Zest from 1 lemon
Zest from 1 lime
1 egg
3/4 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup Mountain Dew
1 Tbsp lemon juice
1 Tbsp lime juice
1/4 tsp pineapple extract
Mountain Dew Buttercream Frosting
1/4 cup butter
1/3 cup powdered sugar
1 Tbsp Mountain Dew
1/2 tsp lemon juice
1/2 tsp lime juice
zest from half a lemon
zest from half a lime
light green food coloring
Directions:
Preheat the oven to 350ºF/180ºC. Line a 6-count muffin tin with paper liners. Set aside.
In a small bowl, whisk together flour, baking powder and salt. In a small cup, stir together Mountain Dew, lemon juice, lime juice and pineapple extract.
In a large bowl, cream together butter and sugar. Add lemon and lime zest and then add egg, give it a good whisk.
Add half of the dry ingredients to the batter. Stir in the wet ingredients and finish off with the rest of the dry ingredients, mixing until just combined. Do not over-mix.
Fill each baking cup 2/3 of the way full. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes rest in muffin tin for a few minutes before removing. Transfer to a wire rack to cool completely before frosting.
For the frosting:Cream together butter and sugar. Add mountain dew, lemon juice, lime juice and zests. Stir in one or two drops of food color. Add more sugar if required depending upon the consistency and whisk. Frost the cupcakes once they are completely cool.
