Coconut Pineapple Banana Bread | Easy Baking | Banana Breads

I love banana breads. Its so simple to make, all it needs is a single bowl and the outcome is something divine. At times I try different varieties with what I have in hand. And that is how I made this banana bread. The tropical flavors are predominant in this bread with the pineapple and coconut which makes it the more merrier. But if you are not a fan of the flavors then you can skip the pineapple and coconut and add walnuts instead, it still tastes fabulous. The bread keeps good for 2 to 3 days, but beyond that it starts drying up a little due to the whole wheat flour.

~*What U Need*~ Ripe Bananas - 2 or 3 Crushed Pineapple - 1/4 cup, drained Coconut Oil - 1/4 cup Sugar - 1/2 cup All purpose flour - 1 cup White whole wheat flour - 1 cup Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground ginger - a pinch Sweetened shredded coconut - 1/2 cup How I made it: Preheat the oven to 350 F. Lightly grease and flour your loaf pan. In a large mixing bowl, mash the bananas and add the sugar, pineapple, and oil and whisk to incorporate. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut. Transfer the batter to the prepared pan and sprinkle with nuts or more sugar if you want. Bake for 45 to 50 minutes (regular loaf) or 20 to 25 minutes (mini loaf). The top should be lightly browned and a knife inserted through the center should come out clean. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.

Serve warm.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Five Healthy Muffin Recipes| Guest Post by Craig of Cake Journal

I am glad to welcome Craig of Cake Journal to share some healthy baking... Over to him.

In most cases, the words healthy and muffin do not necessarily go together. By using alternative ingredients, it is possible to cut fat and sugar levels to a minimum. This decreases the muffin's caloric value and adds ingredients with nutritional value, such as vegetables, fruits, and whole grains. The following five recipes produce muffins that are not only tasty, but full of health benefits. 

Orange Scented Almond and Olive Oil Muffins
To make Orange Scented Almond and Olive Oil Muffins, first preheat the oven to 325 degrees Fahrenheit. The recipe produces 18 muffins, so place liners in an appropriately sized tin. First beat one cup of sugar and four eggs for two minutes. Add 1/2 cup of room temperature orange juice, 1/4 cup of extra virgin olive oil, 1/4 cup room temperature plain Greek yogurt, one teaspoon each of vanilla and almond extracts, and the zest from a large orange and beat again. Combine one cup of almond flour, 1 1/4 cups of all
purpose flour, and two teaspoons fine sea salt in another bowl. Slowly mix the dry ingredients with the wet until well combined, and then add 1/2 cup of sliced almonds.
Portion the batter by 1/3 cup per liner and bake for approximately 20 minutes. When finished, the muffins appear golden and moist. Allow them to cool for 20 minutes, and then apply a light dusting of powdered to the tops.

Apple Muffins
Apple Muffins do not require pan liners. Instead, spray a 12 slot pan with nonstick cooking spray and set the oven to 400 degrees Fahrenheit. Toss 1/4 cup of chopped pecans, 2 tablespoons brown sugar, packed, and 1/2 teaspoon of cinnamon in a bowl and set aside until the batter is poured. Using a whisk, combine one cup each all purpose and whole wheat pastry flour, one teaspoon baking
soda, and 1/2 teaspoon of salt in a second bowl. In a third bowl, combine 3/4 cup packed brown sugar, 1/4 cup canola oil, two eggs, one cup applesauce, and a teaspoon of vanilla extract. Whisk well, then slowly combine the dry ingredients with the wet, adding 3/4 cup of low fat buttermilk and 1/4 inch, peeled pieces of one golden delicious apple.
Divide the batter evenly between the 12 slots and top with the pecan mixture. Apple Muffins take 20-25 minutes to bake, or until an inserted toothpick can be removed cleanly. Allow to cool for 15 minutes before removing the muffins from the pan.

Blueberry Whole Wheat Muffins
Blueberry Whole Wheat Muffins require a baking temperature of 350 degrees Fahrenheit. Place 12 liners in a tin before preparing the ingredients. Mix 1 1/2 cups of whole wheat pastry flour, 1/2 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In a separate bowl, combine 1/2 cup each vegetable oil, reduced fat sour cream, and brown sugar, 1 teaspoon each of lemon zest and vanilla extract, and two eggs. Combine both bowls and fold in a cup of blueberries.
Place the batter evenly in the 12 slots of the tin. Bake the muffins for 20 to 24 minutes. The muffins will appear golden when finished.

Pumpkin Muffins
Bake Pumpkin Muffins at 400 degrees Fahrenheit. Tin liners are not necessary; simply spray a pan fit for 12 with cooking spray.
Mix one cup each all purpose and whole grain pastry flours, 1 teaspoon of baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/8 teaspoon nutmeg. In another bowl, combine 3/4 cup of brown sugar, three
tablespoons molasses, 1/4 cup canola oil, two eggs, and whisk. Add a can of canned pumpkin and one teaspoon vanilla extract before combining with the flour mixture and 3/4 cup of low-fat buttermilk.
Divide the batter evenly in the tin and distribute 1/4 cup raw pumpkin seeds among them. Bake for 20 minutes, followed by a 15 minute cooling period, and then remove them from the pan. You can find some more variations here

Carrot Muffins
Preheat the oven to 350 degrees Fahrenheit and line a 12 slot tin with muffin liners before combining 3/4 cup all purpose flour, 1/2 cup whole wheat flour, 2/3 cup brown sugar, 2 tablespoons wheat germ, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt in a bowl. In a separate container, whisk together two eggs, 1/3 cup vegetable oil, and 1 tablespoon vanilla extract. Combine the wet and dry ingredients, then add 2 cups of medium carrots and 1/2 cup of drained crushed pineapple.
Place the batter into the tin. Carrot Muffins bake for 30 minutes. In their final form, they are golden, and an inserted toothpick comes out clean.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Baked Lahori Chargha | Easy Chicken Recipes

There are days when all I need is a flavor packed piece of chicken with a side salad or some baked sweet potato fries. While I am okay with that kind of food, the huss is totally opposite. He needs dosas or idlis or biryanis to keep him and his tummy happy. But one thing that we both agree on is tandoori chicken. We love it to the core and with a side dip of mint yogurt it is just the best dinner in the whole world. I follow this food group in FB and I saw this recipe there. Was totally hooked up with the flavor profile and added my own twist by baking it. This my friend is a bomb and you should definitely give this a try.

~*What U Need*~ Chicken legs - 4-5, 1 lb, with skin Coriander seeds - 1 tbsp Garam masala powder - 1 tsp Ginger garlic paste - 1 tsp Cumin powder - 1/4 tsp Mint leaves - 1/4 cup, packed Chilli flakes - 1 tsp Lemon juice - 1/2 of a lemon Salt Eggs - 1 How I Made it Grind everything in a mixie from coriander seeds to chilli flakes. Marinate this with the chicken, lemon juice, salt and egg with 2 tbsp oil. Marinate for atleast 2 hrs - overnight. Preheat oven to 400F. Bake in a foil lined pan for 30 mins. Turn over and bake for another 20 mins. Broil for few mints till you get the crust on the chicken.

Serve with mint chutney.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Andes mint Chocolate Chip Cookies

I started with typing, "it is spring here" last week. Then I got lazy and then things changed on the weather front. Yes it was sunny and the weather was in its 50s last week but then all of a sudden it started snowing yesterday and there was snow accumulation. The whole event was kinda depressing. So off I went into a slumber. A deep slumber in which blogging was the last thing on my mind. But then I had to give in, isn't that what we bloggers do all the time.

So here I am with these outrageously delicious mint chocolate chip cookies. If mint is your thing, then you sure have to give this a go. I love anything with a hint of mint. That refreshing flavor it gives is something that you would find addicting, if well, mint is your thing. If you do not have access to mint chocolate chips, then use regular chocolate chips and if you can lay yours hands on pure mint extract then add 1/4 tsp of that and increase by your personal preference.

~*What U Need*~ Unsalted butter - 1/4 cup, room temp Brown sugar - 6 tbsp Granulated sugar - 1/4 cup Baking soda - 1/2 tsp Baking powder - 1/2 tsp Vanilla extract - 1 tsp Egg - 1, room temp Andes creme de menthe baking chips - 5 oz, 1/2 a bag All purpose flour - 1 1/3 cups, sifted How I Made it: Preheat the oven to 350F. Line cookie sheets with parchment paper. Beat the butter until pale and fluffy. Add the sugars and beat until light and fluffy. Add the egg and mix until combined. Sift together the all purpose flour, baking soda and baking powder. Add the dry ingredients and stir well. Add the chocolate chips and stir until combined. Drop tablespoons of dough on the cookie sheet and bake for 10-12 mins or until it slightly browned on the edges.

Serve with a glass of milk.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Lemon Poppy Seed Sour cream pound cake

My first experience with a lemon pound cake was a failure. It was not good, it was artificial and there was this lingering aftertaste which just made me go yuck. I mostly withhold myself from buying cakes from the grocery but that single slice of lemon cake was so tempting and with that bright yellow color and speckles of lemon zest peeking out, I had to give in. And since it was a single slice I knew that it would not go to waste. But one bite and I knew that it was goner.

Something told me that that should not have been my first lemon cake. The all-time famous Starbucks lemon pound cake just didn't seem right and made me skeptical. I knew it had to be homemade for me to get the flavor profile in the cake right. This cake is what I have waited for in my life. Make this in winter and you will savor spring in very bite. Make it during spring and it will freshen and liven your senses. Make it anyday, for guests or family or friends or for yourself, it will elevate your mood right away.

~*What U Need*~ All purpose flour - 3/4 cup Baking soda - 1/8 tsp Salt - 1/8 pinch Unsalted butter - 1/4 cup, room temperature Granulated sugar - 1/2 cup Large eggs - 1, room temperature Lemon juice - 1/8 cup Lemon zest - 1/2 tbsp Sour cream - 1/4 cup For the glaze: Cream cheese - 2 oz, at room temperature Icing sugar - 4 tbsp Milk - 1 tbsp or as needed How I Made it: Preheat oven to 325 degrees F. Grease a mini loaf and a small ramekin(just in case you have excess batter). Dust pan with flour and tap out the extra. Whisk together the flour, baking soda and salt in a medium sized bowl. Set aside. In the bowl of an electric mixer, beat the butter until fluffy. Add the sugar gradually and beat for 5 minutes. Add the egg and mix until combined. Rub the lemon zest with 1 tbsp of sugar so that the sugar becomes fragrant and the zest releases its oils. Beat in lemon juice and zest mixture. Stir in the dry ingredients with a spatula. Finally, add the sour cream and fold it in to the batter. Spread the batter evenly in the pan. Bake for about 20 -25 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Release the cake and remove it. Cool it completely on a wire rack. Dust with powdered sugar or glaze if desired. For the glaze, mix everything till smooth and pouring consistency. Place the cake over a wire and pour the glaze over. Allow to set.

Serve with sweetened whipped cream.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Christmas Fruit Cake | Kerala Fruit Cake

I made this cake two days before Christmas, stored it carefully feeding it with rum every day and then on the D day, I shared it with friends, devoured it to hearts content and then totally forgot about it. Today when I was going through my food pics, I found this and I came to realize that I had missed posting this for Christmas. Well now that I have found it, I am not going to spare another moment to share this recipe with you. Its the best and just like all other christmas cakes it gets better and better. I have been following this recipe for the past 2 years but each time I use a different pan and do not flour it believing that the non stick coating would do its job but finally I would end up with the cake sticking to the pan. So this time I made it a point to grease the pan, line the pan with parchment paper and grease and flour the pan too. And look how neat and yummy the cake looks!!!

Recipe adapted from here ~*What U Need*~ For soaking the dried fruits Dry fruits - 1 1/2 cups ~ Raisins, dates, pineapple, apricot, cranberries, dried papaya, dates, almonds, cashews Rum - as needed (I used CaptianMorgans. U need to immerse the fruits completely in rum and then refill as and when you find the amount reducing) Caramel syrup - 2 tbsp (2tbsp sugar + 1 tbsp water) For Caramel Syrup to be used in cake Sugar - 3/4 cup Water - 2 tbsp Hot water - 6 tbsp For the cake: Butter - 1/2 cup, room temp Powdered sugar - 1 1/4 cups Eggs - 2, separated All purpose flour - 1 1/4 cups Baking powder - 1 tsp Baking soda - 1/2 tsp Salt - a pinch Coarsely powdered nuts - 1/2 cup(almonds and walnuts) Orange Zest - 1/2 tsp Vanilla Extract - 1 tsp Cinnamon powder - 1/4 tsp Clove powder - 1/4 tsp Cardamom powder - 1/4 tsp Nutmeg powder - 1/4 tsp Jeera powder - 1/4 tsp Ginger powder - 1/4 tsp How I Made it: Heat 2 tblsp sugar with 1 tsp water on medium heat until the sugar melts and browns up. Take off the heat and carefully add the water and stir well. Atleast 2 weeks in advance , chop all the dry fruits and place them in an airtight container. Pour the rum on top of it, add the caramel syrup and allow to soak. On the day of baking, heat 3/4 cup of sugar with 2 tbsp water in a saucepan. The sugar will start melting. COntinue heating till the syrup turns brown or almost black in color. Take it off the stove and add the hot water and stir well. Allow to cool. Preheat oven to 350F and grease your cake pan. Sift together all the dry ingredients with the spices. Add the powdered nuts, mix well and keep aside. Beat the butter with powdered sugar until smooth and creamy. Add the egg yolks one at a time and mix well until well incorporated. Add in the dry ingredients slowly and mix until combined. Add the Vanilla essence, orange zest and Caramel syrup and combine everything together. Strain the rum soaked fruits (save the rum), and coat the fruits with some all-purpose flour and add the fruits into the cake batter. Fold the fruits into the cake evenly. Beat the Egg Whites until soft peaks form, add powdered sugar and continue to beat until the peaks look stiff and glossy. Gently fold the egg whites into the cake batter. Pour the cake batter into the cake pan and bake for 1 hour or until a toothpick inserted into the cake center comes out clean. After taking the cake out from the oven, immediately pour 2-3tblsp of the saved rum over the cake. Allow the cake to cool for 15 mins and then flip the cake pan onto a wire-rack. Once cooled brush the sweet rum all over the cake. Keep the cake covered with aluminium foil/plastic wrap and brush the cake with more Rum everyday until you cut the cake.

Serve with love!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Broccoli Cheddar twice baked potatoes

Sorry for being MIA the past week. It wasn't because I was busy, it was because I was lazy or to put it out decently I could say that I was hit by the writer's block. Well I can even say that I am blocked. I have not been cooking properly, I still have to do the laundry and then there are all the other household chores. Sometime you need a break, a break from daily routine and thats what I took. I am slowly coming out of my slumber. There's not much cooking up in the kitchen and that's why I am sharing a super simple recipe here which you can put together in a matter of mins and is delicious with all that ooey gooey cheese on top.

Prep time: 15 mins; Cook time: 1 hrs; Serves - 1 ~*What U Need*~ Russet potatoes - 1, washed & scrubbed Broccoli florets - 1/2 cup Italian seasoning - 1 tsp Granulated garlic - 1/4 tsp Sour cream - 2 tbsp Unsalted butter - 1 tbsp Whole milk - 2-3 tbsp Salt and pepper Shredded Sharp Cheddar - 1/2 cup How I Made it: Cut the potato in half. Pressure cook for 2 whistles or till cooked throught. A knife should pass through easily. Allow the potatoes to cool slightly, and scoop out most of the flesh and place in a bowl. In a small pot, warm together the milk and butter until the butter is melted and the mixture is hot but not boiling. Pour mixture over the scooped potatoes along with the sour cream, salt and pepper. Mash the potatoes until smooth and creamy, add the broccoli, granulated garlic, half of the grated cheese and give everything a good stir. Scoop the potato mixture inside each half of potatoes, top with the remaining cheese and bake them for about 15 minutes or until the cheese is fully melted.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

White Chocolate Banana Blondies

I had a plan for Valentine's day, I had a few breakfast recipes lined up but then all hell broke loose at our place. Last week was a nightmare, pappu was down with ear infection and cold with temperatures spiking to 100s. And so Valentine's day passed on like any another day. So here I am making up with some blondies. I am totally in love with these blondies, they are sweet, you get a hint of banana flavor and the white chocolate definitely comes through. Warm them up in the microwave for 30 seconds, top with some berries and a dollop of whipped cream and they taste insanely good.

~*What U Need*~ Unsalted butter - 1/4 cup White chocolate chips - 4 oz Bananas - 2 medium, mashed Granulated sugar - 1/2 cup Egg - 1 Salt - a pinch Vanilla extract - 1 tsp All purpose flour - 1 cup How I Made it: Preheat oven to 350F. In a large microwave safe bowl, melt the butter and white chocolate in 30 second bursts, stirring each time until melted. Stir in the sugar. Mix in the mashed bananas, Add eggs, salt, and vanilla and stir until well combined. Mix in the flour until completely incorporated. Spread batter into a 8" square pan and bake 15-20 minutes or until tester comes out clean. Cool completely and store covered.

Serve warm with some berries on the side!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Cracked Wheat & Oats bread

Ever since the winter winds set in, I have been cranking up the oven every bit that I can. Like for baking our daily breads. These days whenever I bake breads for breakfast, I try to incorporate as much whole grains as I can. Take this bread for example, its got whole wheat, cracked wheat, oats and ground flaxseed. Its wholesomeness in a single loaf but it is no less in texture. Its soft, its moist and its homemade. The bread flour is important here cos thats what gives the bread structure and body. But if you donot have access to bread flour then you could replace it with all purpose flour with a tablespoon of vital gluten added to it.

~*What U Need*~ Bread flour - 1 cup Whole wheat flour - 1 cup Cracked wheat - 1/2 cup Oats - 1 cup Ground flaxseed - 1/4 cup Vital gluten - 1 tbsp Instant yeast - 1.5 tsp Sugar - 1 tsp Bread flour - 2 tbsp cooked in 1 cup water and cooled Egg - 1 Salt - 1 tsp How I Made it: Warm the water and add the sugar. Sprinkle the yeast, add the cracked wheat, mix and set aside for 20 mins. The mixture would have risen slightly after 20 mins. Add the rest of the ingredients and using the dough hook of your standing mixer, knead for 5-10 mins. Allow the dough to rise for 45 mins to 1 hour. Once doubled, deflate and form a loaf and place in a greased 9x5 loaf pan. Brush top with milk and bake in a preheated oven at 400F for 10 min and then at 350F for 25 mins. Cool completely.

Slice and serve with jam or peanut butter or spread of choice.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

White Chocolate Creme Brulee

The huss loves white chocolate. If I choose 85% cacao dark chocolate for my midnight snack, he would choose the straight opposite and go for white chocolate. I am not a hater, I love anything chocolate but I just prefer dark to white. I love making, serving and gifting sweet things to friends and family. And no dinner for us is complete without a scoop of icecream or a piece of homemade cake to share between the three of us. So when I had some white chocolate chips left over after making cookies for friends during the holidays, I thought I could make something for the huss exclusively. And with valentine's day coming up, I though it would be a great dessert option to share with you guys.

Prep: 15 min; Bake: 50 min; Makes: 3-4 servings ~*What U Need*~ Egg yolks - 3 Sugar - 6 tbsp, divided Heavy whipping cream - 1 cup White baking chocolate - 2 ounces Vanilla extract - 1/4 tsp How I Made it: In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture to temper the egg yolk mixture; return the mixture to the pan, stirring constantly till the mixture thickens slightly. {I missed taking pics of this step but its very similar to making icecreams} Pour into ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours. To broil the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil on the top rack of the oven for 4-7 minutes or until sugar is caramelized. Keep an eye every 1-2 mins. Refrigerate for 1-2 hours or until firm.

Serve chilled!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

New York Style Cheesecake

Baking a perfect New york style cheesecake has always been in my to do list. I love cheesecakes and the pumpkin pie cheesecake from Starbucks is a must have whenever I visit the place. There is something about cheesecakes that makes me crave for another bite. New york style cheesecakes are known for it denseness and richness. It is not difficult to make a cheesecake but it is difficult to make one without a cracked surface. Temperature plays a major role in getting that perfect cheesecake. You will be baking at a very low temperature till the batter sets with a slight jiggle. Perfect on its own, cheesecake can also be served with a sour cream topping or berries of choice. Most of the recipes that I came across uses 4 cream cheese packages which sounded too much for us and so I scaled down the recipe to suit our needs.

~*What U Need*~ Graham cracker crumbs - 3/4 cup Melted butter - 3 tbsp Sugar - 1 tbsp For the filling: All purpose flour - 2 tbsp Sour cream - 1/2 cup Vanilla extract - 1/2 tbsp Cream cheese - 2(8 ounce) packages White sugar - 1/2 - 3/4 cup Whole milk - 1/3 cup Eggs - 2 Lemon juice - 1/2 tbsp Lemon zest - 1/2 tsp Orange zest - 1/2 tsp How I Made it: Preheat oven to 300 degrees F. Lightly grease the bottom and sides of a 8-inch springform pan. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan. Beat cream cheese till smooth. Add the sugar and whisk well. Add eggs one at a time, stirring well after each addition. Beat in the flour, sour cream, and vanilla extract. Stir in the milk. Stir in lemon zest, and orange zest and whisk until just incorporated. Pour mixture into prepared springform pan. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake. Cool completely and refrigerate overnight.

Slice and serve.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...