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
- 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)
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
- 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.
Wow… It’s been 3 weeks since my last blog-post! I’ve really missed you guys. If you follow me on Instagram
then you know of my shenanigans. Past 3 weeks were spent vacationing leisurely in beautiful Goa and finishing some important paperwork back home. If you don’t follow me there then you’ve missed out on some amazing pics of sunsets and not-to-be-missed eateries in Goa so I’d suggest you tap that blue button right away! We had a fabulous time spending our 5th wedding anniversary, relaxing and lazying around on beach. It had been ages (more than a year!!) since we took our last vacation (just us) so this 10 days break was much appreciated. But my sun-burnt self is definitely glad to be back and you’re going to love this recipe I have for you!
After our holiday to the tropics, I recreated the scene in the comfort of our home and made these uh-mah-zing banana donuts. Oh and I didn’t serve them alone. Oh yeh! These are topped with fresh strawberry cream cheese frosting. Yes, it is 2 recipes in 1 blog-post kinda day today. Anyway I can compensate my absence on this space 😉
These soft and fluffy whole wheat banana donuts are what dreams are made of! This is a healthier and eggfree version. Brown sugar has been used which used with bananas lends a caramelized depth of flavor. I prefer to use oil instead of butter in most of my cakes and cupcakes. Oil combined with yogurt gives moist and pillowy end product even when whole wheat flour is involved.
And what do I say about the frosting! It is super cool. Spread it on donuts or frost some vanilla or chocolate cupcakes with it. Yes, the recipe below will frost about 12 cupcakes and will frost 12 donuts even more generously with a spoonful or two extra for licking! The frosting naturally is pink without addition of any artificial color and it is flavored with real strawberries and just a bit of strawberry extract. Perfection indeed!
Baked Banana Donuts with Fresh Strawberry Cream Cheese Frosting ~ Healthier & Eggfree
Makes : 12 donuts | Prep time: 20 minutes | Bake time: 13-14 minutes | Total time: under 30 minutes
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup oil
- 1/3 cup brown sugar
- 1 + 1/2 cup mashed banana (about 3 large)
- 6 Tbsp yogurt
- 1 tsp vanilla extract
- 2 large strawberries
- 4 ounce / 110 gm plain cream cheese spread, at room temperature
- 1 Tbsp butter, at room temperature
- 1/4 tsp strawberry essence
- 1/4 tsp strawberry essence
- 1/4 cup icing sugar, sifted (or more as per preference)
- Preheat the oven at 180ºC / 350ºF. Grease 12-count donut pan with oil. Set aside.
- Sift together flour, baking powder and salt in a bowl. Set aside.
- In a medium sized bowl, whisk together oil and sugar until completely incorporated. Whisk in banana, yogurt and vanilla extract.
- Gently fold dry ingredients into wet ingredients until no flour pockets remain. Do not over-mix. Divide the batter equally and fill the molds no more than 3/4th. Bake for 13-14 minutes or until toothpick inserted in the 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.
- Preparing frosting: Wash, hull and pat dry 2 large strawberries. Cut them in small pieces and mash them using fork. Add cream cheese spread, butter and strawberry essence to the bowl and whisk using your electric mixer. Add sifted sugar to this mixture and whisk until completely incorporated and frosting is firm. On completely cooled donuts, spread a thick layer of this frosting. The donuts will keep well in refrigerator for 4-5 days.
After being on a month long health-kick, I think it is time to introduce a little indulgence. After all, it is last day of January.Valentine’s day is just round the corner so today’s post was definitely called for. I’m giving you a gorgeous sweet something for the occasion.
I have already professed my love for donut pan to you before. Ooh, how much I adore it. I want to bake everything into donut now, yes, obsessed is the word! But come on, how cute are these baked donuts?! You’re definitely going to have hard time deciding, eat them for breakfast or dessert! Or may be have them for both 😉
These baked donuts are smothered with cream cheese frosting. Purr..fection! They are soft, tender and fluffy. They come together quickly and uses just a bowl. Baking is done in 8 minutes flat! Takes about 20-25 minutes start to finish. Of course, you will need to wait for donuts to cool completely before applying the frosting. I know which is quite difficult! So you may make them a day in advance, frost them and sprinkle sanding sugar just before serving. No more waiting, problem solved!
I made a small batch of 6 which is perfect if you’re still dieting. They are not obnoxiously fattening. I counted calories to be sure and each donut has 210 calories with frosting. Not so bad, right? Perfect for a cheat day with minimal cheating which means, yes, go ahead and have two!
So make them for Valentine’s or make them now. Bake them as donuts or as cupcakes. Just make them! 🙂
Red Velvet Cake Donuts
Yields: 6 | Prep time: 15 minutes | Bake time: 8 minutes | Total time: About 25 minutes
- 2/3 cup + 2 Tbsp all purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/4 cup white granulated sugar
- 3 Tbsp oil
- 5 Tbsp yogurt/buttermilk
- 1/2 tsp vanilla extract
- Red food coloring
- 1/4 tsp apple cider vinegar
For cream cheese frosting:
- 3 Tbsp plain cream cheese, at room temperature (I used plain spreadable cream cheese)
- 3 Tbsp icing sugar, sifted
- 1/4 tsp vanilla extract
- Splash of milk, only if needed
- Red sanding sugar, to decorate
- For donuts: Preheat oven at 180ºC / 350ºF. Spray the 6-count donut pan with oil. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a another mixing bowl, whisk together egg and sugar till nicely incorporated. Whisk in oil, yogurt/buttermilk and vanilla extract. Slowly mix in dry ingredients to wet ingredients with the help on spoon or rubber spatula. Mix until just combined. Do not over-mix.
- Add red food coloring as required stirring minimally. Finish with whisking in vinegar to the batter. Divide the batter equally and fill the mold no more than 3/4th. Bake for 8 minutes. Cool in pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
- Cream cheese frosting: In a small mixing bowl, whisk together cream cheese, sifted icing sugar and vanilla extract until smooth. If the consistency is too thick, add a dash of milk. Spread the frosting on completely cooled donuts. Sprinkle with red sanding sugar just before serving as the colors will bleed. Doughnuts will keep in an airtight container for 2-3 days stored in a refrigerator.
I mentioned in my previous posts that I’m surrounded by family from past few weeks. Last Friday, the 13th was husband’s birthday. His folks were in town for the celebration. Yaay! So as you must have already guessed, I was going to bake the birthday cake myself. I asked him what flavour he would like this year and without thinking much he said I want lemon… And I was like, lemon cake?! Really?!!
I was thinking more like my favorite chocolate cake
layered in a fancy tier-cake, filled with chocolate ganache and slathered with mocha frosting and he says he wants lemon this year?! Hmm… Even though I was a lil disappointed, I obliged to his wishes! I knoooww *best wife of the year* isn’t it! I had to add my own twist to the cake of course and hence this awesomeness happened. Less tart but tangy, zesty and supremely moist.. win-win for all! Of course, I didn’t tell him that it is sweet-lime until he ate a giant piece at midnight! He was indeed surprised and super-happy which made my whole-day’s effort totally worth it! 😀
I had made sort of a similar cake with lemons few months ago for my dear friend’s baby girl. It marked her 1st month on the earth. That cake was egg-less, used buttermilk and everyone loved it! So I just had to tweak my old recipe a bit and came up with this soft, springy and moist cake. Layered with cream cheese filling which is out-of-the-world but the hero here guys is, vanilla bean frosting… It is AWESOME! Trust me 🙂
I made every single element on this cake on same day. If you do not have such a luxury of time then I suggest you make cakes a day before and refrigerate them individually covered in clingfilm until you’re ready for assembly. Make filling and frosting just before assembling the layers. This will certainly cut down on waiting time as the cakes would be cool and ready for the assembly the next day. So let’s get on with the recipe!
*Please pardon the pictures as the only chance I got was couple minutes before the celebration!
Sweet~Lime Layer Cake with Cream Cheese Filling & Vanilla Bean Frosting
Makes: 1 6-inch 3-layered cake
For the cake:
- 2 and 1/2 cup all-purpose flour
- 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 14 1-inch cubes of unsalted butter
- Zest of 3 sweet-limes
- 1/2 cup sugar
- 4 large eggs
- 1 cup yogurt
- 1/2 tsp vanilla extract
- 1/2 cup sweet-lime juice, freshly squeezed (Around 3 sweet-limes needed)
- 100 gm/4 oz. cream cheese, cold
- Zest of 1 sweet-lime
- 1/2 Tbsp lemon juice
- 3/4 cup icing sugar, sifted
- 1/2 cup medium-fat cream
For the frosting:
- 1 cup unsalted butter
- 1 cup icing sugar, sifted
- Pinch of salt
- 1 vanilla bean, split lengthwise
- 1/2 tsp vanilla extract
- 3 Tbsp medium-fat cream, whipped
For the garnish:
- Yellow and green colored sparkling sugar
- 1 sweet-lime slices
To make Cake:
- Preheat the oven to 180°C / 350° F. Butter and flour the edges of 3 6-inch round cake pans and shake out the excess. Set aside. Line the bottoms of the pans with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Add the butter to the large bowl and prepare electric hand-mixer or electric stand-mixer fitted with the paddle attachment. Add the lime zest to the bowl with the butter. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for another minute.
- Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Add eggs, one at a time until incorporated. Scrape down the sides of the bowl after each addition.
- Combine yogurt, sweet-lime juice and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- Divide the batter between the prepared baking pans. Bake until golden and a toothpick inserted in the center comes out clean, about 20-22 minutes, rotating the pans halfway through baking. Let cool in the pans about 10 minutes, then invert onto a wire rack and let cool completely.
To make Cream Cheese Filling:
- Combine the cream cheese and butter in a bowl of an electric mixer. Beat on medium-high speed until smooth and well combined.
- Mix in icing sugar and beat on low speed until incorporated.
- Blend in lemon juice and sweet-lime zest. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Transfer the mixture to a medium bowl and set aside.
- Wipe out the mixer bowl and fit with the whisk attachment. Add cream to the bowl and whip on high speed until stiff peaks form, being careful not to overbeat. Mix about a third of the whipped cream into the cream cheese mixture to lighten. Gently fold in the remaining whipped cream until no streaks remain and the mixture is evenly blended.
To make Vanilla Bean Frosting:
- Add butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute.
- Add icing sugar to the bowl and mix on medium-low speed just until incorporated.
- Scrape the seeds from the vanilla bean pod into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes.
- Mix in the vanilla extract and whipped cream on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes.
- Level cake layers if necessary. To assemble the cake, place one of the layers on a serving platter. Top with half of the cream cheese filling and smooth in an even layer. Place a second cake layer on top of the filling and top with the remaining filling. Place the final cake layer on top.
- Frost the top and sides of the assembled cake with the vanilla bean frosting.
- Sprinkle some yellow and green colored sparkling sugar around the 1-inch border of the cake. Garnish the centre with the sweet-lime slices.
- To make the frosting look whiter, use white unsalted butter and clear vanilla extract.
- If you wish to decorate the top of the cake with piped frosting instead of fruit, double the frosting recipe. Use a pastry bag with a decorative tip to pipe accents on the cake. You may have some extra frosting which is always a good thing in my book! 😉
Yesterday was a National Cheesecake Day and this is my 50th post on the blog! So let’s combine this two very important occasions of my life and celebrate! With cheesecake!! Now you’re talking! 😉
I have a confession to make! I made this cheesecake more than a month ago and totally forgot to blog about them.. Yesterday when National Cheesecake Day tweet was doing rounds, this is the cheesecake which came to my mind instantly… and this
too! Sincere apologies for forgetting such an important thing.
Now that this is off my chest let’s move on..
So let’s talk about cheesecake! Cheesecake!! You want it! Really really crave it and then you think of all the extra calories eating one slice or half slice of it entail and then you either eat it anyway and feel guilty or don’t eat it and deprive yourself from this decadence.
I say you can not be making such appalling sacrifices. It’s against the law, you see! So being a smart one here always presenting you guys with skinny treats, I have a solution. Simple… Make mini-cheesecake!!! I’m on a mini-dessert frenzy nowadays… I simply adore them. One thing they are too cute and another is the amazing portion-control you get without making yourself or others feeling culpable for the indulgence.
So here I present you today kiwi cheesecake with Oreo crust… I have tried and kept the sugar as less as possible. The cream used here is not full-fat whipping cream instead I have used medium fat cream. So I have done my best to bring you a slightly low-cal version.
Hubby & I got to eat cheesecake for 3 days in a row. So we were a happy bunch! I hope you enjoy this as much as we did.
No-Bake Kiwi Cheesecake with Oreo Crust
Yields: 6 mini cheesecakes
For Oreo crust:
- 6-7 Chocolate Oreos
- 1 Tbsp melted unsalted butter
For the cheesecake:
- 1/3 cup fresh cream (medium fat 40%), chilled
- 1/2 cup cream cheese, softened at room temperature
- 1/4 cup caster sugar
- 1/2 tsp vanilla extract
- 1/2 kiwi, peeled and diced
For kiwi jelly:
- 1 Tbsp agar agar
- 1/4 cup hot water
- 1 kiwi, peeled and smoothly pureed
- 1 Tbsp caster sugar
For garnishing: Sliced or diced fresh Kiwi fruit
- Blend Oreos and melted butter in a food processor till fine crumbs form. Place 1 Tbsp of crumb at the base of the each shot glasses and press down firmly. Place glasses in refrigerator till you prepare cheesecake filling.
- Whip cream cheese, sugar and vanilla extract till soft peaks form. Whip the cream in a separate bowl till the soft peaks form. Fold in together gently.
- Remove shot glasses from the refrigerator. Equally divide cheesecake filling in all the glasses throwing in 2-3 pieces of diced kiwi in between the layers. Refrigerate for at least 2-3 hours.
- In a microwave safe bowl, heat the water for 30 seconds and add agar agar to it. Mix thoroughly till agar agar dissolves completely. Add sugar and kiwi puree. Whisk till a thick paste forms. Top the shot glasses with approximately 1 Tbsp of jelly mixture and chill again for 2-3 hours or till jelly has set completely.
- Serve chilled, each glass garnished with sliced or 2-3 diced cubes of fresh kiwi.
Mother’s day is just round the corner (May 12th) so I guess its high time we talk about it. MOTHER is the most celebrated person in everyone’s life!
My mom is the best thing that has ever happened to me… Ever! She has been an inspiration, a best friend, a constant supporter and a role model. She has taught me many things and one of the best thing has been ‘to care’.
So let’s pamper her on at least this one day dedicated completely to mothers. She deserves brunch that she doesn’t have to prepare and to be showered with gifts she did not have to wrap. One day in a year is not too much to ask for when our mothers have stuck with us throughout during our various temper-tantrums. It’s waaay too little in fact!
So here is an inspiration dessert to make your Mother’s day celebration even more memorable! Your mumma will be proud of you! And don’t you think that this cheese cake going to be difficult to make. In fact its so easy that it will be ready even before you know it. Such an easy, no-bake treat and can be prepared in advance! 🙂
I have used the recipe featured in Masterchef Australia by Matt Moran (he is sooo cute!).
Servings: Makes 8 individual mini mango cheese cakes, Requires: 8 silicone molds (I used heart shaped)
For cheesecake base:
- 8 digestive biscuits, coarsely crumbled
- 2 Tbsp butter, melted
For cheesecake filling:
- 250 gm mango puree (I pureed mango Alphonso)
- 250 gm cream cheese, at room temperature
- 1/4 cup caster sugar (or more if your mangoes are not so sweet.. mine were)
- 1 Tbsp unflavored gelatin
- 1/4 cup cold water
- 2 tsp lemon/lime juice
- 1/4 cup mango, diced into small cubes
- Mint leaves, to garnish
- Mix crumbled digestive biscuits and butter in a small bowl. Take 1 Tbsp of crumble mixture and press at the base of the silicone mold with a flat based glass. Repeat the procedure for rest of the molds and put them in refrigerator until you prepare the cheesecake filling.
- In the blender, process mango puree, cream cheese and caster sugar till smooth.
- Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften. Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves.
- With the motor of the blender running, add the melted gelatin slowly to the cheesecake filling mixture and process until smooth then add lemon/lime juice.
- Divide the filling among the molds, place into the fridge to set for 2-3 hours.
- Un-mold the cheesecake carefully from the silicone mold by passing the knife around the edges. Serve it topped with mango cubes and a mint leave.
*You can substitute agar agar or chinagrass for gelatin to make it completely vegetarian.