No Churn Fresh Peach Icecream

No Churn Fresh Peach Icecream2
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
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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:

  1. 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.
  2. 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.No Churn Fresh Peach Icecream3

 

 

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Banana Oatmeal Yogurt Pancakes

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These delicious banana pancakes got so much attention on Instagram which forced me to post the recipe here. I didn’t photograph them for the blog but have a couple pics to go with the post. So here is the recipe for the softest and fluffiest pancakes which tastes incredible too! With hardly any butter, these pancakes are definitely on a healthier side. I know you have an overripe banana lying around in the house so make these ALREADY 😉

 

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Banana Oatmeal Yogurt Pancakes

Makes: 10-12 pancakes (3-inch size) | Serves: 2-3Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:
  • 1/2 cup all-purpose flour*
  • 1/2 cup oats
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 medium/large very ripe banana, mashed with fork (about 1/2 cup)
  • 1/2 cup yogurt/buttermilk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1 Tbsp unsalted butter, melted plus a bit more for greasing
  • Maple syrup, to serve

*You may substitute all-purpose flour with whole wheat flour and add a splash of milk (if required) to reach the correct consistency of batter.

Directions:

  1. In a small bowl, whisk together flour, oats, baking powder, salt and ground cinnamon. Set aside.
  2. In a medium-sized mixing bowl, mash the banana with the fork till no lumps remain. Whisk in yogurt and egg till completely incorporated. Whisk in vanilla extract followed by brown sugar. To this mixture, add dry ingredients to form a smooth batter. Add melted butter to this and let the batter rest for 5 minutes.
  3. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. Pour scant 1/4 cup batter for each pancake into the skillet. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
  4. Serve hot, topped with some maple syrup.

Skinny Banana Blueberry Oats Muffins

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In the past week, I was just rummaging around and found out that the blog has only ONE muffin recipe posted(a great recipe but with REALLY hideous photos)! Whatt??!! How did THAT even happen? I was shocked and needed to change that pronto! Okay, I did post few skinny muffins recipes on my Facebook page before I started this blog but I haven’t been able to post them here. Of course, that is not an excuse. But you can check them out here, here and here!
I was delighted when I chanced upon these muffins on my favorite baking blog. They are skinny and totally healthy, right up my ally! Of course, they don’t taste healthy or skinny… In fact they are quite soft, moist and so dang fluffy!
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This recipe is a total bomb! It does not contain any oil or butter! Say what?!! YES… Mashed bananas and yogurt will do all the work here! Trust me, breakfast can not get better! I made quite a big batch for our small family of 2 and froze the extras and re-heated them in micro whenever the sugar cravings hit! They still tasted absolutely perfect. Instant gratification! 🙂
The recipe includes simple ingredients. Nothing fancy-schmancy! Plus, no mixer required! Takes just about 30 minutes start to finish! Such a phenomenal recipe I tell ya! The only change I made was throwing some oats for a bit of bite and texture. And of course, to make it healthier!
The batter will be quite thick so be gentle and do not over-mix, just until the flour pockets are gone. Over-mixing will result in hard and rubbery texture. Also, use super-ripe bananas for unbelievably sweet, moist and flavorful muffins. I could go on and on about them, but I’ll spare you now! Make them and see for yourself! 😉
Happy weekend you all!
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Serve warm with a knob of butter… Totally dee-vine!! 🙂
Skinny Banana Blueberry Oats Muffins
Yields: 15 muffins | Prep time: 15 minutes | Baking time: about 20 minutes
Ingredients:

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup honey
  • 1/2 cup light brown sugar
  • 1 cup mashed very ripe banana (2 large bananas)
  • 1/2 tsp vanilla extract
  • 1/4 cup non fat yogurt
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1 and 1/4 cup fresh or frozen blueberries
Directions:
  1. Preheat the oven to 160ºC/325ºF. Spray 15 muffin tins with nonstick spray*. Set aside.
  2. In a large bowl, sift together flour, baking soda, salt and cinnamon. Toss in oats. Set aside.
  3. In a separate bowl, mix honey and brown sugar together into a thick paste. Stir in the mashed banana, yogurt, and beaten egg.
  4. Slowly pour the wet ingredients into the dry ingredients. Gently fold it together. It will be thick. Add the milk slowly and continue to gently mix the ingredients together. Gently fold in the blueberries. Do not overmix the batter or you will get tough, dry muffins.
  5. Divide the batter equally between 15 muffin tins. Fill all the way to the top. Bake for 17-19 minutes until very lightly browned on edges or a toothpick inserted in the center of the muffin comes out clean. Allow muffin to cool completely before demoulding. Muffins stay fresh stored in an airtight container at room temperature for up to 5 days. Muffins freeze well, up to 3 months.
*Do not use cupcake-liners as muffins will stick to the liners.
Recipe source: Sallys Baking Addiction

Baked Cinnamon Sugar Pumpkin Doughnuts

Baked Cinnamon Sugar Pumpkin Doughnuts2
This is my last recipe post for the year and I can not help but write about doughnuts! Yes! Another baked doughnut recipe for you all. I was able to scratch one more thing off my list before bidding adieu to 2013. No, I am not talking about buying a doughnut pan. I am talking about making pumpkin puree from scratch! It was added to the list simply because we don’t get canned pumpkin puree here. Of course the final result was immensely satisfying and rewarding. Pioneer Woman created this easy tutorial light years ago which I followed. Now I have freezer-full of pumpkin puree and no, I am not whining about it! 🙂
These doughnuts are my 2nd favorite after these. Do not close your browser window thinking this recipe is not good enough. These are equally soft, fluffy and gorgeous as my favorite ones. It is just that chocolate always tops my list and cinnamon follows hence the second place. If you want best of both worlds then fold in some dark chocolate chips to the batter. Totally sinful and acceptable! Just saying! 😉
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Baked Cinnamon Sugar Pumpkin Doughnuts3
These lovelies are so pillowy, you may want to sleep on them! They are perfectly cakey plus each bite is wrapped in cinnamon. Your house will smell dee-vine! The batter comes together easily in one bowl, without using any mixer. If you don’t own a doughnut pan, here is a good news, you may easily bake them in a muffin-pan!
I am not going to ask you to make them first thing in 2014 ‘IF’ your new-year resolution is to eat healthy as they are not completely low-fat but do indulge in them on your cheat-day as I can guarantee that you’ll absolutely LOVE them without regret!
Baked Cinnamon Sugar Pumpkin Doughnuts4
Baked Cinnamon Sugar Pumpkin Cake Doughnuts
Makes: 12 doughnuts | Prep time: 10 minutes | Bake time: 13 minutes | Total time: 25 minutes
Ingredients:
  • 1 large egg
  • 2/3 cup white granulated sugar
  • 1/4 cup vegetable oil
  • 3/4 cup pumpkin puree
  • 4 Tbsp yogurt
  • 1/2 tsp vanilla extract
  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 tsp baking soda
For coating:
  • 3 Tbsp vanilla sugar
  • 1 tsp ground cinnamon

Directions:

  1. Preheat the oven at 180ºC/350ºF. Grease the doughnut pan with oil and set aside.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda. Set aside.
  3. In a large mixing bowl, whisk together egg and sugar. Beat in oil, pumpkin puree, yogurt and vanilla extract one by one. Slowly fold in dry ingredients to the wet ingredients. Do not overmix the batter. Mix just until no flour pockets remain.
  4. Carefully spoon the batter to the doughnut pan, filling not more than 3/4th. Bake for 13 minutes. Let cool in pan for about 5 minutes and then invert on the cooling rack.
  5. In a zip-lock bag, combine vanilla sugar and ground cinnamon. One at a time, put the still-quite-hot doughnuts in a bag and shake lightly to cover. Remove from bag and serve! Store in an airtight container at room temperature for 2-3 days.

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes with Maple-Strawberry Compote

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes2

 

Last 10 days were spent visiting family and hibernating during pleasant, cozy North-Indian winter. It was so relaxing. Generous hot mugs of ginger tea and coffee were gulped while the endless conversation flowed. Bowls of warm red carrot halwa, Gulab Jamuns, Sarson ka saag & Makke ki Roti (corn flat-bread) were devoured. Insane amount of homemade white butter was consumed with everything! Happiness!! Such wonderful days! I stayed away from the blog for the duration and I am back just in time 🙂

I know this is very last minute and most of you have already planned the menus for tomorrow (In that case, make these the next day!). Last minute planners, I am here at your rescue! Try this super-quick, super-simple yet ultra-delicious breakfast option for a total fuss-free Christmas morning. Oh, they are healthy of course! The pancakes are unbelievably soft and fluffy, that too without addition of any oil/butter. They require very few ingredients which I’m sure you will already have at your disposal! This way you can kick-start your morning on a right note 🙂
Wishing all of you MERRY CHRISTMAS!!
Merry, happy & lotsa love!!   

 

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes1

 

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes3

 

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes with Maple-Strawberry Compote

Yields: 12 pancakes | Prep time: 5 minutes | Cook time: 20-25 minutes | Total: 30 minutes

Ingredients:

Pancakes

  • 1 cup whole wheat flour
  • 4 Tbsp ground flax seed
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 Tbsp honey

Maple-Strawberry Compote

  • 1/2 cup pure maple syrup
  • 7-8 oz. fresh strawberries, cut into thick slices
  • 1 tsp vanilla extract

Directions:

  1. Sift together flour, flax seed, cinnamon, baking soda and salt in a medium bowl.
  2. In a large mixing bowl, whisk together buttermilk, eggs, vanilla extract and honey.
  3. Slowly add dry ingredients to wet ingredients & stir to combine.
  4. Heat a medium non-stick skillet to medium heat. Spoon a ladleful of batter into the center of the skillet and form a nice round pancake. Let cook till the bubbles start forming on the top surface and the bottom will be golden brown. Flip and cook for an additional minute or so until browned and cooked through. Handle them carefully while flipping as they are quite soft and delicate. Transfer each pancake to a plate until all batter is used up.
  5. Compote: In a small saucepan, heat the maple syrup and strawberries on a low heat. Let the mixture cook and come to a boil, stirring in between, about 5 minutes. Remove from the heat and stir in vanilla extract. Top the pancakes with the compote.

* You may serve these pancakes coated with peanut butter or with fresh fruit preserve.
* If you don’t have buttermilk, feel free to use plain or vanilla yogurt instead.
*The pancake recipe is an oldie from my Archives and was posted on my Facebook page (on 10/04/’13) just before I started blogging here.

#fbcookieswap : Maple Snickerdoodles

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Third & final recipe of the cookie swap! My third match was Himanshu of The White Ramekins. He has such an amazing blog. Scrumptious recipes accompanies beautiful photography. His blog is a delight to see and read!

This recipe is unbelievably simple, made with simple ingredients which I always have handy. I am sure you will too. I love everything cinnamon and these cookies fit the bill perfectly for all the cinnamon lovers! Perfect for the holiday season!

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These cookies are soft, thick and pillowy with a subtle hint from maple. I like my cookies soft so I baked them for just about 10 minutes but if you don’t then extend the baking time to 13 minutes.

To be honest, they are too good to be shared. Really, they turned out so awesome that I was tempted to eat the whole batch myself and not ship them at all! Best cookies ever!! You have to have to have to make these! Believe me & add it to your holiday baking list 🙂

Happy Christmas baking all of you!

Enjoy!

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Maple Snickerdoodles

Recipe inspired from Recipe Girl

Makes: 12 cookies | Prep time: 10 minutes | Chilling time: 30-60 minutes | Baking time: 10 minutes

Ingredients:

  • 1 cup + 2 Tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 4 Tbsp unsalted butter
  • 1/3 cup brown sugar
  • 3 Tbsp real maple syrup
  • 1 egg, large

Topping:

  • 4 Tbsp maple/vanilla sugar
  • 1/2 heaping tsp ground cinnamon

Directions:

  1. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. Set aside.
  2. In a bowl of your electric mixer, beat the butter until soft. Add sugar and beat until light and fluffy on a medium speed for about 1-2 minute. Beat in maple syrup and egg.
  3. Gradually add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Let the dough chill in the refrigerator for 30 minutes to 1 hour. Do not skip this step as the dough is unmanageable at the room temperature.
  4. Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper.
    In a small dish, mix together the topping ingredients. Take about 2 Tbsp of dough and form it into a ball between your palms. Roll the ball in the topping mixture making sure they get coated thick and even.
  5. Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 10-11 minutes. Do not overbake. The sides should be golden and center may seem soft but it will set once cooled. Let the cookies cool on a cookie sheet for 5 minutes before transferring it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.

Baked Apple Cinnamon Doughnuts

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I’ve got some good news for ya all!!!

I FINALLY bought doughnut pan! Eeeeeeep!!!

I was so EXCITED the day it arrived that I wanted to put it to use immediately (As if it’s any surprise!). The stars and planets united and I was faced with early Diwali gifting occasion.. Happiest me! Without any second thoughts I knew it had to be freshly baked doughnuts.

I wanted to make chocolate doughnuts as my first doughnuts in this pan but these were for gifting so I decided against it. I mean, I can’t trust myself around chocolate and the gift couldn’t be an empty box so, smart move I thought! 😛

With the weather we are experiencing and soooo many apples sitting in my pantry, these adorable beauties were born. And I was absolutely pleased with my decision making ability this time around!

Baked Apple Cinnamon Doughnuts2

They were just So So Good, I wanted to eat the whole batch myself… No kidding!! I mean can you imagine anything better where you can have apple, cinnamon and sprinkles, all together?! Oh… our house smelled Dee-vine!

Needless to say that the doughnuts were so soft and moist plus a healthier breakfast option compared to the store-bought deep-fried version. Win-win!

So buy the doughnut pan right away if you don’t already have it. I got mine from here. You NEED it in your life… Trust me! Plus these make such cute gifts for this festive season too!

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Baked Apple Cinnamon Doughnuts

Yields: 8 to 9 doughnuts

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 Tbsp unsalted butter, melted
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 medium granny smith apple, peeled and finely chopped

Glaze:

 

  • 1 Tbsp melted butter
  • 2 Tbsp caster sugar + 1/2 tsp ground cinnamon, mixed together
  • sprinkles (optional)

 

Directions:

  1. Preheat the oven to 180ºC/350ºF. Lightly grease the doughnut pan and set aside.
  2. In a medium bowl, mix together flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In another bowl, mix together butter, sugar, egg and vanilla extract. Whisk in milk to this mix.
  4. Make a well in the middle of the dry ingredients and add wet ingredients all at once to it. Add finely chopped apples. Stir together until no flour pockets remain but be careful not to over-mix.
  5. With a small spoon, dollop batter into the prepared pan. Fill each doughnut pan three-quarters full with batter. Bake for 11-12 minutes or until doughnuts are puffed up and lightly golden brown. Remove from the oven, allow to cool in the pan for a while before inverting onto a wire rack to cool completely.
  6. While doughnuts are still warm, brush melted butter on each doughnut. Sprinkle some sprinkles on each doughnut followed by cinnamon-sugar.

*These doughnuts are best served the day they are made.
*Feel free to grate the peeled apple if you do not like chopped pieces in every bite!
*Make the recipe eggless by simply replacing egg with 1/4 cup unsweetened applesauce.

Happy Baking!!