Hiya.. I hope you all had a wonderful Independence Day long weekend. Ours was relaxed and lazy and juust perfect. Monday was tough indeed. Today was only bearable because I had this cake in my life. First bite into it and I instantly regretted making a mini version because this was over in seconds!! So to save you from regret I suggest you double the following recipe and make 2 mini bundts! 😉
The combination of orange, peach and cream cheese is blow-your-mind-off-amazing! This mini bundt is supremely moist unlike the dry, crumbly pound cakes we all dread. It turns into a piece of heaven drizzled with the vanilla glaze. Isn’t this mini size so cute! Give this a go before the peach season officially ends.
Enjoy & eat it all up! 🙂
Zesty Peaches & Cream Mini Bundt Cake
Yields: 1 6-inch bundt | Serves: 6 | Prep time: 15 minutes | Bake time: 30 minutes | Total time: 45 minutes
- 1/4 cup peach cubes (about 1 medium /2 small peaches, peeled & pitted)
- 1/2 Tbsp all-purpose flour
- Zest of 1 Naval orange
- 1/3 cup sugar
- 1 large egg
- 1/4 cup unsalted butter, at room temperature
- 2 Tbsp cream cheese, at room temperature
- 2 Tbsp freshly squeezed orange juice
- 1 tsp vanilla extract
- 1/2 tsp orange extract
- 1/2 cup all purpose flour, sifted
- 1/2 tsp baking powder
- Pinch of salt
- 4 Tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp milk or cream (add more to adjust the consistency)
- Preheat the oven at 160°C / 325°F. Grease 6-inch mini bundt pan with oil/butter. Set aside.
- Put the prepared peach cubes in a bowl. Sprinkle the peach cubes with all purpose flour. Stir lightly, just until peach cubes are coated with the flour.
- In a medium mixing bowl, add orange zest and sugar and rub it together with your fingers to release the natural oils from the zest. Add butter and egg to the bowl. Cream together butter, egg, sugar & zest with the whisk or using hand held mixer. Whisk in cream cheese, orange juice, vanilla and orange extract. Slowly and carefully, mix in all purpose flour, baking powder and salt. Do not overmix.
- Fold in the prepared peach cubes to the cake batter and pour the batter in the prepared bundt pan. Bake for 26-28 minutes or until the toothpick inserted in the center comes out clean. Let the cake cool in the bundt pan for 5 minutes before inverting on a cooling rack to cool completely.
- For glaze: Combine powdered sugar, vanilla extract and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.
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.
Hope you all had an amazing Christmas & got to spend time with family, friends and your loved ones! I had a fantastic day which started with a breakfast of these delicious Blueberry Pancakes. I used this recipe with the addition of frozen blueberries in the batter. Nibbled on some cheese, chocolate and Fruit Cake which had time to age for more than 3 weeks. Took a walk with hubby. And spent the rest of the day watching Miracle on 34th street & It’s a wonderful life, cozying up in a blanket. It was indeed a wonderful day!
Today I have got you a perfect holiday entertaining recipe. Ring the morning of 2014 with these juicy, sticky and sweet strawberry rolls. They are tender and puffy, utterly soft and buttery. Totally melt-in-your-mouth-experience! Plenty festive too!
This happened to be a big win for me before the end of 2013. I finally concurred my fear of handling yeast and got these rolls right at first attempt! Woohooo!! They are that easy people! Just read the recipe carefully before starting the prep and follow all the steps, you are halfway there! The wait time of 4 hours is a bit tedious but if you do not have that kind of time at a stretch then you can do all the work at night. After the 1st rise in a warm place, let the rolls rise overnight at room temperature to bake in the morning. That way you don’t have to wait till noon to eat them! Convenient, isn’t it?! 😉
Double this recipe if you’re serving a larger crowd. You can freeze the extra rolls sans the glaze and reheat them in micro when sweet roll cravings hit. Also, I do not have pictures with the glaze but it is absolutely necessary to top these with glaze. Okay, it is up to you to decide (Nope, glaze is MUST!). Not that I am pushy but the glaze makes them sweeter and better!
Strawberry Swirl Sweet Rolls
Recipe & preparation minimally adapted from Food & Wine
Servings: Makes 9 rolls | Prep time: 30 minutes | Bake time: 25 minutes | Total time: 4 hours 30 minutes
- 1/2 cup milk
- 1/3 cup white granulated sugar
- 3/4 Tbsp instant dry yeast
- 1/4 cup unsalted butter, softened to room temperature
- 1 large egg
- 1/2 tsp grated lemon zest
- 1/4 tsp salt
- 2 and 1/4 cups + 2 Tbsp all-purpose flour, plus more for dusting/rolling
- 3/4 cup frozen strawberries, sliced thick (NOT thawed)
- 1 tsp grated lemon zest
- 3 Tbsp white granulated sugar
- 1/2 tsp cornstarch
- 1/2 cup confectioners’ sugar
- 1 and 1/2 Tbsp cream/milk
- MAKE THE DOUGH: In a small saucepan, warm the milk over low heat until warm (No need of using thermometer but about 95ºF). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook and manually stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, egg, zest and salt. Scrape down the sides and manually stir as needed. Gradually add flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. *You may add little more flour if the dough is still too sticky to handle at this point. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
Line the bottom of a 8×8 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10×14 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- MAKE THE FILLING: In a medium bowl, toss the frozen strawberries slices with the lemon zest, sugar and cornstarch. Spread the cold sugared strawberries evenly over the dough. Tightly roll up the dough to form a 14-inch-long log. Cut into 9 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan – this is OK.
- Preheat the oven to 200ºC/400ºF degrees. Cover the rolls with aluminum foil and bake for about 20 minutes covered and 5 minutes uncovered, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
- MAKE THE GLAZE: In a small bowl, whisk the confectioners’ sugar and cream/milk until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.
*Make Ahead: During the second rise, cover the sliced rolls and let sit overnight at room temperature before baking. Baked rolls sans glaze can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze right before serving.
I am totally in a holiday season mode.
Brace yourselves for the news I am about to break to you guys.. I brought out the planner in me(!!!) and prepared the fruit soak for my very first Christmas fruit cake 2 days back! I am definitely on top of the game. If you follow me on Instagram you already know. I can’t seem to contain my excitement. I’m counting down the days to bake and to be able to eat the final product.
I am going to let this fruit mix soak for about 3 weeks before baking into a delicious cake. This way cake will get a chance to age for about 3+ weeks before it’s Christmas! My kitchen air turned heavenly with all those fruits and citrus peels. No scented candles required.. Happy days I tell ya! 🙂
Another thing is I am baking a WHOLE lot more. I know I am not posting enough on the blog but I am baking A LOT! The weather is cold and rainy and all I want to eat at any time of the day is a piece of warm, cinnamony baked goodies. So with this awesome weather and so much baked goodies around me, all I am doing is relaxing, eating and lurking around other blogs! Can you blame me?! I mean so much holiday baking is happening everywhere!
On one fine morning, I made these gorgeous mini cakes and trust me when I tell you, they are the most moist, soft and fragrant cakes ever! One-bowl deliciousness ready in 30 minutes!
Oh, did I mention these are healthy too?!! Oh ya! This recipe is a keeper for those days when you’re eating around lots of unhealthy food on the name of celebration.
Make this quick recipe as a special breakfast treat on festival mornings or while entertaining guests and you’re sure to impress everyone!
Happy Baking! xo
Baking tray before going in the oven
Figs & Orange Honey Mini Loaf-Cakes
Yields: 6 mini loaf-cakes or 12 cupcakes | Prep time: 15 minutes | Bake time: 20 minutes approx
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup brown sugar
- 2 tsp orange zest
- 2 large eggs
- 4 Tbsp extra-virgin olive oil
- 1/4 cup honey
- 1/2 cup yogurt
- 1 tsp vanilla extract
- 1/4 cup orange juice
- 8-9 fresh figs, washed, stemmed
- Preheat the oven to 180ºC/350ºF. Grease a 6 count mini-loaf silicone mold with baking spray. Set aside. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium bowl, combine sugar and orange zest, mixing with spoon to release oils from the zest. Add one egg at a time and beat until creamy, about 3-4 minutes. Add oil, honey, yogurt, vanilla, orange juice and stir to combine.
- Add dry ingredients to wet ingredients and stir until just combined. Do not over-mix.
- Cut 3 figs into quarters and cut the remaining figs into 4 slices. Fill the molds equally about 2/3rd full and submerge 2 fig quarters in each mold. Arrange 2-3 slices on top of the batter. Bake for about 16 to 18 minutes or until the cake is just firm. Do not over-bake. Allow to cool on a cooling rack for about 10 minutes. Remove from the mold and serve.
*Tastes best when served warm with the topping of Mascarpone or whipped cream, with tea/coffee.
I have a declaration to make. This is by far THE best ice-cream I have ever made! Seriously!!! It’s so good that I could not believe this was made by me at home without the use of ice-cream maker. It came out so perfect, it was definitely to die for!
It was tart, light, refreshing, tangy, sweet, velvety… Lick-your-bowl good if you still don’t get what I mean! Everything you want your lemon ice-cream to be and more!
This ice-cream definitely screams SUMMER!
We are making this one little bit differently than how we were doing with our previous ice-creams. First, we need to make lemon curd for the base and then fold it in with whipped cream. That’s it!
Lemon curd is wonderful and super easy to make. It is so versatile that apart from using it in this ice-cream, you can use this as a filling for your tarts, pies and cakes or simply as a spread for your scones!
We are going to cook the lemon curd in a stainless steel bowl placed over a saucepan of simmering water aka double boiler. It will only take about 3-4 minutes to cook.
I have scaled down the recipe to make ice-cream for just 2 people. I have been whipping ice-cream daily so you can understand why I would do this! But I regretted my decision as soon as I had its first bite.. It was heavenly! And I wanted more!! 😦
So let’s get down to the business!
Zesty Lemon Ice-cream with Blueberry Swirl
Yields: around 6 scoops
- 1 small egg
- 1/4 cup granulated white sugar
- 1 Tbsp lemon juice, sieved so that it is free from pulp
- 1 Tbsp unsalted butter, room temperature
- Lemon zest from 1 lemon
- 1/2 cup fresh medium fat cream (40%), chilled
- 2 Tbsp blueberry compote
- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the egg, sugar and lemon juice until blended. Cook, stirring constantly (to prevent from curdling), until the mixture becomes thick. This will take about 3-4 minutes to cook.
- Remove from heat and immediately pass the mixture through the sieve to remove any extra lumps. Whisk in butter and lemon zest. Let cool. It will continue to thicken as it cools down further. Freeze it till cream is ready.
- Whip the fresh cream till soft peaks form. Gently fold in the chilled lemon curd. If it is too tart for you then add more cream as per your taste.
- In a small airtight container, spoon in half the mixture and top it with blueberry compote, top with rest of the mixture and freeze for 4-5 hours before serving. Serve it topped with fresh blueberries and dig in!
*Tips: Lemon curd has to be made with fresh lemons. Juice lemons at room temperature to get more juice and strain the juice to remove any pulp from it. While grating the zest from the lemon, be sure not to remove pith (white membrane) from the lemon as it is very bitter tasting. Cold lemons are much easier to zest. You can use a zester or fine grater for this. Do this just before using as the zest will lose moisture if it sits out too long.
Lemon curd recipe scaled down and barely adapted from Joy Of Baking
Pardon my blog absence since 2 weeks.
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
- 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)
- 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.
Beat the heat with Peach! 😉