Tasha's Artisan Foods

Watermelon Blueberry Salad

June 6, 2023

Explosively juicy from the fruits, crunchy from the seeds, zingy from the lemon, and popping green from the herbs, watermelon blueberry salad shines and sings a wonderfully refreshing and bright melody. The best watermelon salad you’ll ever try!

The best part of Indian summers is the fruits, and no summer is complete without binging on watermelon in some form. This time, I’ve particularly fallen in love with any salad with watermelon.

Haven’t tried one yet? You must! It’s a treasure waiting to be discovered.

The perfect complement to a main meal, or if you’re like me, to snack on any time of the day. I feel like a bowl of watermelon salad with mint has become a permanent fixture in my refrigerator this past month. I just can’t stop sneaking bites.

And, oh, it would make for the most unforgettable 4th of July fruit salad!

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DELICIOUS REASONS TO TRY BLUEBERRY WATERMELON SALAD

Easy to prepare and jazz up.

Watermelon & mint are a classic flavor combo and the ultimate refresher on a hot day.

Whichever way you slice it, the watermelon blueberry salad remains a crowd-pleaser.

Super hydrating and healthy, this fruit salad is sweet, savory, and everything nice.

HOW TO MAKE WATERMELON BLUEBERRY SALAD?

Step 1: Cut your watermelon into cubes, taking out as many seeds as possible.

Step 2: Place in a serving bowl, and then add the blueberries.

Step 3: Make the lemon-honey dressing by whisking honey and lemon juice. Season lightly with salt and pepper.

Step 4: Pour over the fruits and toss gently.

Pour the dressing over the watermelon and blueberries

Step 5: Sprinkle pumpkin seeds and fold in a handful of chopped basil leaves and fresh mint.

Step 6: Give the watermelon blueberry mint salad a light toss and then chill for 30 minutes to 1 hour.

Final Step: Serve and bask in the glory of rave reviews!

QUICK NOTES ON WATERMELON AND BLUEBERRY SALAD

I’ve learned a few things after making the Nth summer salad with watermelon. The most important is that a little lemon goes a long way. It makes the salad softer, juicier, and tangier. But also brings out the floral notes of the thirst-quenching fruit.
What can make the mint watermelon salad taste even better? Honey dressings for salads. The little sweetness really brightens up the taste.
Chilling the salad allows the flavors to marry and melt together.

HOW TO STORE WATERMELON BLUEBERRY WITH MIND SALAD?

Any salad with watermelon is best eaten the day it is made, but it stays well in the refrigerator for about 2 days as long as you store it in an airtight container.

Do keep in mind that because you’ve added salt to the salad, the fruit will seep water. Also, the longer the watermelon blueberry salad sits, the more the mint and basil flavors intensify.

VARIATIONS OF WATERMELON SALADS

If you don’t have blueberries or just can’t be fussed with sourcing them but still want to make an easy salad recipe with watermelon, then opt for the classic watermelon feta mint salad.

Seasoning: Black salt would be a fantastic substitute in this salad for that savory hit, I think.

Fruits: Feel free to replace blueberries with cherries, strawberries, or any other berries.

Dressing: Maple syrup or honey salad dressings; any work here.

Add-ins: The secret to a good summer salad is contrast. It should be rich but acidic. It should be creamy yet crunchy. That’s why I love, love to mingle flavors and textures. It keeps the salads from being boring and makes them more complete.

The fresh herbs give the watermelon mint salad boldness, but if you really want to amp it up, seeds are a must. Don’t have pumpkin? Switch to sunflower or chia seeds.

Finely chopped nuts, like cashews or almonds, are another delicious choice. I would highly recommend lightly toasting them. It would open up a whole new spectrum of flavors and textures.

MORE EASY SUMMER SALAD RECIPES

Apple Walnut Salad

Caprese Salad Skewers

Peach Mozzarella Salad

Corn Bean Avocado Salad

Smashed Asian Cucumber Salad

Pasta Salad with Basil Balsamic Vinaigrette

Red Rice & Mango Salad with Sriracha Vinaigrette

Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this watermelon blueberry salad as much as we do!

📖 Recipe

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Watermelon Blueberry Salad

Explosively juicy from the fruits, crunchy from the seeds, zingy from the lemon, and popping green from the herbs, watermelon blueberry salad shines and sings a wonderfully refreshing and bright melody. The best watermelon salad you’ll ever try!

Prep Time10

Course: Salad, Side Dish

Servings: 4 servings

Calories:

Author: Natasha Minocha

Ingredients

2 cups Watermelon, seeded and cubed
1/2 cup Blueberries
3-4 Basil leaves, fresh
2-3 tbsp Mint leaves, fresh
2 tbsp Pumpkin seeds

Honey Lemon Dressing

1 tbsp Lemon juice
1 tbsp Honey
1/4 tsp Sea salt
1/4 tsp Coarsely ground black pepper

Instructions

Place the watermelon in a large bowl or platter.
Add the blueberries.
Po. over the honey lemon dressing.
Add the basil, mint, and pumpkin seeds. Combine gently.
Chill the salad for at least 30 minutes before serving. Enjoy!

Honey Lemon Dressing

Combine the lemon juice, honey, salt, and pepper in a small bowl.

Frozen Yogurt Bark - Easy Summer Recipe

June 2, 2023

The frozen yogurt bark recipe is the perfect after-dinner sweet treat or a quick addition to a snack platter. Pretty to look at and delicious to eat. It's easy to make and can be customized to suit whatever ingredients are sitting nicely in your pantry!

Looking for Fourth of July healthy recipes that are delightful enough to wow guests and super quick? Look no further than this blueberry yogurt bark. Trust me. It’s a frozen masterpiece that will have you asking for more!

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WHAT IS FROZEN YOGURT BARK?

Frozen yogurt fruit barks are a tantalizing blend of yogurt, creativity, and frosty magic. As the name says, it’s a frozen dessert made by spreading yogurt on a sheet, then adding toppings like fruits, nuts, and chocolate before chilling them.

You know the first bite of something chilled that sends a shiver down your spine? That’s what frozen yogurt does.

It’s summer’s sweet embrace that entices your cravings with refreshing goodness. Picture a canvas of luscious, creamy yogurt with a tapestry of colorful, juicy fruits and satisfyingly textured nuts.

ARE FROZEN YOGURT BARS HEALTHY?

Light, lovely, and so lush from fresh fruit, Greek yogurt bark are definitely a healthier alternative to sugary treats or ice cream. Although, there is a caveat: the ingredients and toppings you use should be low in sugar and wholesome.

WHY TRY THIS FROZEN YOGURT BARK RECIPE?

It’s a snack. It’s a dessert. It’s a midday munchie.

Fantastic kitchen project to involve kids for the summer.

You’ll love the sheer versatility and adaptability of frozen bark.

You can bust out the red, white, and blue for the 4th of July dessert.

The taste is divine, and the frozen yogurt bark recipe is simple. With just a handful of ingredients and a dash of creativity, humble yogurt transforms into edible art.

Ingredients for making Frozen Yogurt Bark

HOW TO MAKE YOGURT BARK?

Step 1: In a bowl, stir honey with plain Greek yogurt.

Step 2: Taste and adjust with more honey if you like frozen yogurt desserts to be sweeter.

Step 3: Line a freezer-friendly tray with parchment paper and then spread the mixture on it. Keep it even and about a quarter-inch thick.

Step 4: Scatter the chopped fruits (I chose cherries and blueberries ).

Yogurt spread out on a parchment lined tray and blueberries, cherries and almond flakes.

Step 5: Press down gently. Finish with almond flakes (they look pretty, and I love the crunch).

Step 6: Slide the tray into the freezer. Wait. Wait and wait some more. I like to freeze this overnight.

Step 7: Cut into pieces and enjoy!

QUICK NOTES ON FROZEN GREEK YOGURT BARK

Frozen yogurt bark recipes are ridiculously easy. There is nothing more to it than mixing, spreading, and freezing. But these few tips will help you along the way.

When yogurt freezes, it will stick to the tray. Adding parchment paper makes sure you can remove the Greek yogurt bark with ease. Wax paper or foil works too.
Be mindful when cutting your fruits. Bulky pieces are better for frozen yogurt bars. For bark, you need smaller ones, so it remains flat (or -ish).

HOW LONG TO FREEZE YOGURT BARK?

You really want to give this frozen yogurt snack a good 5 to 6 hours in the freezer. I left the bark overnight because the sun is at it again and having a laugh by roasting us.

My suggestion? Wait just long enough for the yogurt to firm up instead of remaining a sticky mess.

HOW TO STORE YOGURT BARK?

Always store yogurt bark in an airtight container in the freezer. It will stay well for a couple of weeks (that is, if, and it’s a big if, it lasts that long).

VARIATIONS OF MY YOGURT BARK

My frozen yogurt bark recipe features a 4th of July combination of ingredients, but you can switch it up based on what’s on hand. The recipe is very forgiving.

Yogurt: I prefer full-fat, plain Greek yogurt for the recipe. Why? Because it’s lusciously thick, which makes the frozen yogurt treat creamier.

Substitute: homemade, hung yogurt. Give it plenty of time to drain, and I really mean plenty. You want it to be super thick, with all whey drained out.

Sweetener: Trust me, this recipe is very malleable, so let your taste be the guide on how sweet you want the frozen yogurt bark.

Substitute: maple syrup, agave syrup, or even powdered sugar.

Fruits: Fresh blueberries are exorbitantly expensive in India. Thankfully, I got my hands on a nice bunch that was not wallet-draining, bank account-depleting extravaganzas.

Completing the dessert was the first batch of cherries this season. Absolutely juicy and sweet, these just had to go into the frozen bark.

Substitutes: Go for any combination of fruits. Use succulent strawberries, bursting with natural sweetness, and mingle them with the vibrant tang of blueberries. Or bring the tropical allure of juicy mangoes. Or swap with your favorite fruit: peaches, raspberries, oranges, kiwis, apples, or grapes.

Nuts: You can leave out the almonds altogether. But if you itch for a little crunch, I recommend them.

Substitutes: walnuts, pistachios, cashews, pecans, hazelnuts, or peanuts: go nuts with your choice.

More toppings: Seeds are another option for this frozen yogurt bark recipe. Sunflower, chia, or pumpkin—any will work. You can also play around with:

A handful of chocolate chips
A shower of shredded coconut
A swirl of seed or nut butter like peanut
A hint of vanilla extract or vanilla bean paste
Some granola to make the yogurt bark heftier
A sprinkle of lemon zest for the tang to counterbalance the sweetness
A drizzle of rich, dark melted chocolate for that extra touch of decadence

Vegan frozen yogurt with berries: Use maple syrup and plant-based yogurt.

MORE DESSERTS FOR THE 4TH OF JULY

Cupcakes (make them fireworks-inspired)

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Frozen Yogurt Bark - Easy Summer Recipe

Prep Time10

Time in freezer8

Course: Dessert, Snack

Keyword: Frozen yogurt bark, Greek yogurt bark, Yogurt bark, Yogurt bark with berries

Servings: 10 servings

Calories:

Author: Natasha Minocha

Ingredients

1.5 cups / 400 gms Greek yogurt, plain
3-4 tbsp Honey You can add more as per your preference
1/2 cup / 130 gms Blueberries
1/2 cup / 100 gms Cherries, pitted and halved
2-3 tbsp Almond flakes

Instructions

Line a freezer-friendly tray with parchment paper.
Combine the Greek yogurt and honey in a bowl. Taste and adjust for sweetness.
Pour the yogurt onto the prepared tray and spread it evenly.
Scatter the blueberries and cherries on top. Press them down slightly.
Sprinkle the almond flakes and place the tray in the freezer for 6-8 hours or until frozen solid. I like to freeze overnight.
Peel the parchment paper off the frozen bark carefully, cut it into pieces, and serve. Enjoy!

Gochujang Mayo Recipe

May 29, 2023

Gochujang mayo has that deliciousness, that elusive umami taste that plays not a song but a whole orchestra on your palate. The spicy kick from gochujang and the creamy texture of mayonnaise makes Korean mayo a unique and flavorful condiment that everyone should try once in their life!

A super quick recipe that needs just two ingredients or three at the most, gochujang mayonnaise is ready in minutes for you to dip anything and enjoy its concert of salty, sour, hot, spicy, and sweet flavors.

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WHAT IS GOCHUJANG SAUCE MADE OF?

Gochujang is a popular Korean chili paste made from fermented soybeans called meju, red chili peppers called gochugaru, glutinous rice, and salt. The ingredients are mixed together and then fermented for months or years to create a red paste that is spicy and sweet at the same time.

Extremely versatile, it is one of the two main ingredients in Korean mayonnaise. What is Korean mayo? It’s a thick, deep red condiment that’s popularly used in Korea to lend brightness and texture to dishes.

WHY TRY GOCHUJANG MAYO SAUCE

It takes less than 5 minutes to make and adds 500 layers of awesomeness.

If you love the funkier side of chili and enjoy a sweeter note, spicy Gochujang Mayo is a must for you.

Incredibly versatile and can be used in a plethora of dishes.

Ingredients for Gochujang Mayo Recipe- Kewpie mayo and Gochujang paste

HOW TO MAKE SPICY GOCHUJANG MAYO?

Step 1: In a bowl, mix gochujang paste and mayonnaise.

Optional step: Add lemon juice and toasted sesame oil. The oil really elevates Korean mayo; even a few drops will give it that extra oomph and jazz. So, if you have it handy, do include it.

Final step: Stir, taste, adjust, and serve.

3 TIPS FOR KOREAN MAYONNAISE SAUCE

I didn’t feel the need to season the gochujang mayo sauce, but you can add salt and pepper to it according to taste.
Feel free to serve immediately, but a little rest allows the flavors of the Korean spicy sauce to develop.
Gochujang mayo has a good shelf life, so you can easily refrigerate it for a week or more.

2 SIMPLE GOCHUJANG MAYO INGREDIENTS

There are two key ingredients in gochujang mayo: gochujang and mayonnaise. Gochujang has a rich, spicy, and slightly sweet flavor. Mayonnaise, on the other hand, is creamy because it is made from oil and egg yolks.

Gochujang is easily available; you won’t have to look far and wide for it. Although it has an underlying layer of sweetness, if the heat is too much for you, feel free to reduce the amount in the Korean mayo sauce.

I used Kewpie (Japanese) mayonnaise, but any mayo that speaks your language will work wonderfully here. For vegan Gochujang mayo, switch to vegan mayo.

Kewpie mayo is tangy and contains less sugar, so I didn’t dress up the spicy sauce with lemon, but I would recommend a splash. A dollop of thick Greek yogurt or some red chili powder is two more options to add more flavor to the condiment, not that it needs any bows and frills.

HOW TO USE GOCHUJANG MAYO? IN 1000 OF WAYS!

Enlivener of fries, wraps, and sandwiches. Savior of stews, soups, and marinades. Korean spicy mayo is an Epicurean ingredient that makes cooking shorter and tastier.

So, if you’re wondering what gochujang goes with, then the answer is everything. Stir a spoonful of it to make:

Gochujang mayo burger
Gochujang mayo noodles or rice
Tofu with gochujang mayo
Stir fry
Sauced roasted veggies

You can even use gochujang mayo as a dipping sauce for chicken nuggets or pot stickers, spring rolls, side dishes like smashed potatoes, or as a salad dressing.

MORE EASY RECIPES FOR SHORTCUT COOKING

Creamy Whipped Feta Dip

Cashew Roasted Red Pepper Sauce

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Gochujang Mayo Recipe

A unique and flavorful condiment that needs just two ingredients or three at the most, gochujang mayonnaise is ready in minutes for you to dip anything and enjoy its concert of salty, sour, hot, spicy, and sweet flavors.

Prep Time5

Keyword: Gochujang mayo, Gochujang mayonnaise, Korean mayo sauce, Korean spicy mayo, Spicy gochujang mayo

Calories:

Author: Natasha Minocha

Ingredients

1/4 cup Mayonnaise I used Kewpie mayonnaise
1-2 tsp Gochujang (Korean Chili Paste )
1/2 tsp Toasted sesame oil Optional
1/2 - 1 tsp Lemon juice Optional
Salt & Pepper to taste Optional

Instructions

Combine the mayonnaise and Gochujang paste in a small bowl.
Taste and add lemon juice, salt, and pepper if needed. I skipped this entirely.
Top with toasted sesame oil and serve. Enjoy!
Store in the refrigerator, covered, for up to 1 week.

Easy Korean Banana Milk

May 24, 2023

For me, the creamy decadence and velvety smoothness of Korean banana milk is the sweet, sweet nostalgia of growing up on glasses of banana shakes. For those new to Korean milk, the recipe for banana milk will leave you irresistibly tempted and yearning for more!

This banana milk recipe has become my go-to because my kids never have the time to sit down and have breakfast, especially my gym-going son. But while a quick, filling drink is a great reason to try this recipe for banana milk, it’s not the only one.

From the very first sip, the drink is a burst of pure, unadulterated banana flavor that engulfs you and takes you back to carefree days spent running wild, where all it took to banish frowns was a drink.

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What is Korean Banana Milk

WHAT IS KOREAN BANANA MILK?

I, and I bet most households in India, grew up drinking banana milk. We just called it a banana shake. When we were too rushed to have a proper breakfast before school or college, quick banana shakes sufficed.

It’s the same beverage, just with a different moniker: banana milk or banana uyu. A beloved culinary treasure in South Korea, it was launched way back in the mid-1970s by a Korean beverage company – Binggrae.

Today, it’s found everywhere in the country and, of course, elsewhere, and is instantly recognizable by the iconic and eye-catching packaging it’s sold in.

WHY IS KOREAN BANANA MILK SO POPULAR?

Essentially banana-flavored milk, the drink became popular after the South Korean government pushed more people to consume milk. Since the beverage has a rich, sweet, and creamy taste, it appealed to both adults and kids alike, gaining popularity. Now, banana milk holds nostalgia for many.

IS KOREAN BANANA MILK HEALTHY?

Made from real, ripe bananas—nature's gift of potassium, vitamin C, and dietary fiber—Korean banana milk is a great way for some guilt-free indulgence. So, with each sip, you not only nourish your body but also throw a party for your taste buds, as long as you don’t go too heavy-handed on the sweetener.

Ingredients for making Korean Banana Milk

WHY TRY KOREAN BANANA MILK RECIPE?

This is a super simple and easy recipe.

The ingredient list is short (and always in your home).

It’s a staple at our home throughout the year, but more so during the summer. And it’ll become one of yours too!

Banana, milk, sugar and vanilla extract in a blender

HOW TO MAKE KOREAN BANANA MILK

Step 1: Blitz banana, milk, vanilla extract, and sweetener of your choice in a blender.

Step 2: Taste test, adjust, and blend some more till you have nice, smooth, creamy banana milk.

Final step: Pour and enjoy!

MY TIPS FOR BANANA MILK

For the best Korean banana milk, use ripe bananas. The more spotted and blacker they are, the better it is.
If you love the creamy feel of banana flavor, I strongly suggest freezing the banana. Peel your ripest one, slice it, and stick it in the freezer for a couple of hours or overnight.

SUBSTITUTES FOR BANANA MILK INGREDIENTS

Milk: Want to know how to make banana milk creamier? Try whole milk. While any milk will give you delicious, delicious results, more fat content helps make the drink richer.

Vegan banana milk: Use plant-based milk like oat, cashew, or almond milk.

Sugar: Cane or raw sugar; maple syrup or honey – everything works like a charm in a banana milk Korean recipe. You can add as much or as little as you want. If your bananas are at the tail end of ripeness, you might not even need any sweetener.

Add-ons: I’ve taken to adding peanut butter to Korean banana milk to up the protein content for my son. Cocoa powder would give the milk a chocolaty turn, and instant coffee powder would give it that full-bodied mouthfeel.

Vanilla extract is absolutely optional, but trust me, you don’t want to miss the oomph.

EASY SUMMER DRINK RECIPE

Peach Iced Tea

Green Smoothie

Watermelon Iced Tea

Phalsa/ Falsa Sharbat

Mango Matcha Latte

Pomegranate Mimosa

Vietnamese Iced Coffee

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Easy Korean Banana Milk

Prep Time5

Course: Drinks

Keyword: Banana milk, How to make banana milk, How to make Korean banana milk, Korean banana milk

Servings: 1 serving

Calories:

Author: Natasha Minocha

Ingredients

1 cup / 236 ml Milk
1 Banana, preferably frozen
1/2-1 tsp Sugar/ maple syrup/honey
1 tsp Vanilla extract Optional

Instructions

Combine all the ingredients in a blender.
Blitz until smooth and creamy.
Pour in a glass and serve immediately. Enjoy!

The Best Mango Mousse Recipe! (3 Ingredients)

May 19, 2023

Juicy, luscious, and bursting with fruity flavors, this mango mousse recipe combines mango purée with whipped cream to make an amazingly delicious mango dessert!

Here we go again! Another day. Another mango dessert recipe. Another way to fall in love with the king of summer fruits once again!

This easy mango mousse needs 5 minutes of prep, 3 ingredients, and 0 effort. It’s super soft, just like a creamy cloud packed with fruity sweetness, and it sits well, looking fancier than a fascinator.

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WHY TRY THIS MANGO MOUSSE RECIPE

It’s SO easy to make!

Ultra-light, smooth, and delicious.

Infinitely adaptable—everything you could ever hope for in a fruit dessert.

The perfect balance of sweet and tart, it's the ideal finish to a heavy meal.

It's the mango dessert recipe you need when guests suddenly land on your doorstep!

HOW TO MAKE MANGO MOUSSE?

Step 1: Whip chilled cream with icing sugar till you have soft, stiff peaks.

Folding the mango puree into the whipped cream

Step 2: Fold the mango purée into the whipped cream. Do it gently and carefully, so the cream doesn’t lose its airiness.

Step 3: Spoon the eggless mango mousse into your serving dish and then refrigerate for 3 to 4 hours.

Final step: Serve!

SERVING MANGO MOUSSE

For the first try, I recommend trying the mango dessert as-is. No embellishments. You love the light, fresh, and a whole lot of mango flavor.

If you’ve got guests coming over, then top with more mango purée and a sprig of mint leaves for that lovely green pop.
Or you can layer mango purée and mousse while setting it in the dish.
Crown it with a dollop of whipped cream, mango bits, and a light sprinkle of chopped pistachios.

MANGO MOUSSE (EGGLESS) INGREDIENTS

Cream: Since it is so easily available, I used Amul cream. It has about 25% fat, so it’s not as easy to whip. A trick that I’ve learned works like a magic spell is to chill the cream, the bowl you’re going to use, and the beater. Place them in the freezer for about 30 minutes.

The more fat the cream has, the easier it is to whip it. So you can easily use double-whipping cream also.

If you’re making mango mousse with cream that has 30 to 35% fat, be careful not to over-whip, or it’ll turn into butter.

Sugar: The reason I want you to make this mango dessert with icing sugar is that the cornstarch in it is stabilizing, which helps form the peaks. So, if you’re using low-fat cream, stick to icing sugar.

For those using a cream with a higher fat content, both honey and caster sugar are good substitutes.

HOW TO MAKE MANGO PURÉE?

You can make mango purée from scratch at home with any variety of mango that is readily available to you. Just make sure they’re not fibrous. I used Alphonso because their juicy, smooth flesh lends itself to an almost cloud-soft purée. But Safeda or Dasheri are fantastic choices too. You can even mix a few varieties.

With mousse, you need a satiny finish to the purée. If you feel that blitzing the fruit is not giving you that smooth texture, strain the purée, so there is no chance of any tiny fibers sneaking through.

In case your corner of the world doesn’t have fresh mangos, Indian grocery stores stock good-quality canned mango puree. You can easily use that.

VARIATIONS OF THIS NO-BAKE MANGO DESSERT

It’s easy to make this mango whipped cream dessert extra indulgent with just a tweak here and there:

A hint of lemon zest will make the mango mousse zing, especially if your mangoes are too sweet.
Finely ground cardamom powder would give it an Indian touch, very similar to mango shrikhand.

Vegan: Replace regular cream with any plant-based cream to make vegan mango mousse. Since you can find coconut cream without any trouble, it’s a great choice. Chill it, and then use only the solid part that floats on top. Don’t shake the can to mix the layers. Leave the liquid sediment alone.

Mango mousse in a serving jar with a spoon

SOME NOTES ON THIS MANGO MOUSSE DESSERT

When mixing the mango purée with whipped cream, don’t use vigorous movements.
Chilling the mousse will firm it up, it will be just spoon-ably soft.
My recommendation? Make it the morning you’re going to be serving this no-bake mango dessert.
How much sugar or honey you need for this recipe for mango mousse depends on the sweetness of your fruit. I barely needed a tablespoon. You may need more if the mangos are tart. I always say, "Taste test," and then adjust by adding as little or as much sugar as required.

DON'T SKIP THESE DESSERTS WITH MANGO

Mango-Filled Donuts

Coconut Mango Chia Pudding

Turmeric Mango Chia Pudding

No-Bake Mango Cheesecake

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The Best Mango Mousse Recipe! (3 Ingredients)

Juicy, luscious, and bursting with fruity flavors, this mango mousse recipe combines mango purée with whipped cream to make an amazingly delicious mango dessert!

Prep Time20

Chilling time2

Course: Dessert

Keyword: Easy mango mousse, Mango mousse, Mango mousse eggless, Mango mousse recipe

Servings: 2 Large servings

Calories:

Author: Natasha Minocha

Ingredients

1/2 cup / 118 ml Cream I used Amul cream with 25% fat
2 tbsp Icing sugar You may need to add more or less depending on the sweetness of your mangoes
2/3 cup / 166.66 gms Mango puree Homemade or store-bought

Topping

Mango puree, Mint leaves

Instructions

Chill your cream well.
In a large bowl, beat together the cream and icing sugar until soft peaks form.
For faster results, place your bowl and beaters in the freezer for 30 minutes or so.
Add mango puree to the whipped cream and gently fold it in.
Transfer to your dessert cups and refrigerate for 2-4 hours.
Just before serving, decorate with mango puree and mint leaves. Enjoy!

Easy Mango Cake - Eggless Recipe

May 15, 2023

Happy, sunny, and very mango-ey: this recipe for eggless mango cake is like a joyous celebration of summer on your taste buds. Perfectly moist, soft, and luscious, you’ll be absolutely smitten with the mango cake (eggless), reaching for it again and again as a satisfying midday snack or indulgent weekend dessert!

How to make mango cake that no one can resist? You don’t bake one with chunks of the juicy fruit inside, or serve a teacake with pieces on the side.

You use mango purée. In the batter.

That’s how you get the best mango cake. Ever. A cake that speaks everyone’s love language.

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WHY TRY THIS MANGO CAKE?

This, this mango cake recipe, is what dreams are made of.

It’s lovely for a summer evening snack or mango dessert.

It’s so simple to make that you can put it together in a cinch.

HOW TO MAKE MANGO CAKE?

Step 1: Sift, in a large bowl, all-purpose flour, salt, baking powder, and baking soda.

Step 2: Whisk in the sugar and set aside.

Step 3: In another bowl, combine mango purée with plain Greek yogurt, oil, and vanilla extract. Mix well.

Step 4: Pour the wet mixture over the dry ingredients of the eggless mango cake and mix until just combined.

Step 5: Transfer the mango cake batter into a greased cake tin. I used a 6-inch one and baked it for 40 to 45 minutes at 180 °C.

Step 6: Let it cool in the pan, and then turn it out on a mat. At this point, you can fully indulge in the most beautifully flavored mango cake ever.

Optional step: I have zero impulse control when it comes to mangos, or rather, using seasonal produce in my recipes. I just have to go extra. So, I decorated the cake with some whipped cream and cubed fruit pieces. Finally, a sprinkle of pistachios added texture and color.

Final step: Marvel at the glory of the sublime taste of mango in every bit!

NOTES ON MANGO CAKES

I get rid of all the lumps in my dry ingredients before I mix them with the wet. It makes my life easier and ensures I don’t overbeat the batter. This recipe for mango cake calls for combining only until you stop seeing dry streaks. Whisk more than that, and the cake crumb toughens.
The batter of mango cake (eggless) is very thick. You’ll have to scrape it when transferring it to the cake tin. My advice? Refrain from adding extra liquid. The purée and yogurt lend it enough moisture during baking that it will definitely not be dry.
Just in case the batter feels too dry, add a tablespoon or two of warm milk.

WHAT KIND OF MANGOS TO USE IN THIS CAKE?

I made a very typical Indian mango cake, using a combination of Safeda and Alphonso. But I know any kind of mango will work perfectly in this recipe, as long as it is not too fibrous. So whichever variety of mango you have access to, use it; just make sure it’s ripe and pulpy.

CAN YOU USE TINNED MANGOS?

Absolutely!

I have the delicious honor of living in a country where mangos grow in abundance. Once the season starts, the market brims with shades of yellow. But I know for a fact that tinned mango purée is equally majestic in this recipe for eggless mango cake.

You’ll easily find excellent-quality canned purée in any Indian grocery store. The only caveat I’ll make is to reduce the quantity of sugar to 1/3rd cup because canned purée is already sweet.

HOW DO YOU KNOW WHEN THE MANGO SPONGE CAKE IS DONE?

The top will be springy to the touch, and a skewer inserted in the center will come out clean.

VARIATIONS OF EGGLESS MANGO CAKE

Flour: For those who love to experiment with flour in cake recipes, try adding a little almond flour. I did it for my honey almond cake, and it turned out to be so moreish. Another mango cake eggless variation is whole wheat flour mixed with all-purpose.

Oil: For me, melted coconut oil is often a baking go-to. But any vegetable oil is fine in this recipe.

Yogurt: Homemade yogurt is a wonderful substitute for Greek yogurt, but it has to be hung. You want a thick yogurt because the liquid component of the cake is already from the fruit purée. Any more, and the cake will be damp instead of moist.

Sugar: Don’t have caster sugar? Raw and cane sugars make excellent alternatives.

Add-ins: If you like a nutty dimension to your cakes, feel free to top the batter with almond flakes or hazelnuts right before you slide it into the oven.

SERVING CAKES WITH MANGO

Mango cake is so super moist that it doesn’t need anything with it. Have a slice with your tea or coffee as-is, or turn it into a mango dessert with a dollop of soft whipped cream. Add some mango bits on top, some chopped pistachios, and voila!

It’s also a tall-ish cake because it rises wonderfully, so if you’re in the mood to fancy it up some more, split the cake in half horizontally. Fill with cream and chopped mangos and then serve.

STORING THE CAKE

This cake will stay well, refrigerated for 3 to 4 days. Just make sure it's wrapped well and is not frosted.

MORE DESSERTS WITH MANGO

Mango Shrikhand

Mango Filled Donuts

Mango Cheesecake

Mango Thandai Popsicle

No-Bake Mango Cheesecake

Mango Coconut Panna Cotta

Mango Cherry Frozen Yogurt

📖 Recipe

Print Recipe

Easy Mango Cake - Eggless Recipe

Prep Time20

Cook Time45

Course: Dessert

Keyword: Eggless mango cake, Eggless mango cake recipe, Mango cake

Servings: 8 Servings

Calories:

Author: Natasha Minocha

Ingredients

1.5 cups / 200 gms All-purpose flour
1 1/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup / 100 gms Caster sugar
1/2 cup /125 gms Mango puree
2/3 cup / 150 gms Greek yogurt, plain
1/3 cup/ 60 gms Vegetable oil
1 tsp Vanilla extract

Topping

Whipped cream, Chopped mango, Pistachio

Instructions

Preheat your oven to 180 C. Grease a 6" cake tin well.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Whisk in the caster sugar.
In another bowl, whisk together the mango puree, yogurt, oil, and vanilla extract.
Pour over the dry ingredients and mix well until no white streaks of flour are visible. The batter will be thick.
If the batter feels too dry, add 1-2 tbsp of warm milk.
Transfer the batter to your prepared cake tin and bake at 180 C for 40-45 minutes, or until a skewer inserted in the center comes out clean.
Let the cake cool in the tin for 10-15 minutes, before turning it out on a cooling rack to cool completely.
Serve as is or top with whipped cream, cubed mango, and chopped pistachios. Enjoy!

Korean Corn Cheese Recipe

May 8, 2023

Korean corn cheese is a super addictive corn with cheese recipe that’s great as an anytime snack. Tucked between pockets of corn and spring onion, the burnished, bubbly cheese sings in your mouth with every bite.

I’ve been besotted with Korean food lately. The number of recipes I binge-watched puts the word "obsession" to shame. And I’ve been sharing the simplest ones first.

Cheesy corn, as it turns out, is the easiest side dish I’ve ever made. It uses the most basic ingredients and requires 5 minutes of prep and 15 minutes in the oven.

Needless to say, it was right up my alley.

Gloriously golden from the cheese, creamy from the mayo, and crunchy from the sweet, starchy kernels, it’s a delicious mess that is sure to turn into a fixture on my table this summer.

Jump To:

REASONS YOU’LL LOVE KOREAN CORN CHEESE

Fantastically easy to make.

Don’t need fancy or unique ingredients; everything is easily available.

Works wonderfully as an appetizer or alongside chips, crackers, and Co.

Kids, young adults, and more adult adults: everyone enjoys corn with cheese and mayo.

WHAT IS KOREAN CORN CHEESE?

Corn cheese is a popular snack in South Korea, served with alcohol. It falls into the category that we Indians call chakna, Koreans call anju, and the English-speaking world calls bar food, pub grub, or nibbles.

It’s also served as a side dish during barbecues. Corn smothered with cheese and mayonnaise enlivened with scallions and spices, it is similar to fondue: cheesy, sweet, and savory.

Ingredients for making Korean corn cheese

HOW TO MAKE CHEESE CORN?

Step 1: In a large bowl, mix corn, mayonnaise, and chopped scallions (or what we call spring onions here).

Step 2: Add salt, sugar, pepper, and a dash of dried parsley (not mandatory to this corn cheese recipe; I just love adding my own touch).

Step 3: Mix, mix, mix, and then transfer everything to a liberally buttered cast iron skillet. A casserole dish is also an option, but a skillet conserves heat, keeping the cheese in the perfect melty condition.

Transfer the mixture to a buttered cast iron skillet

Step 4: Top with shredded mozzarella, and then bake till the cheese begins to sign in between pockets of corn.

Final step: Let the golden brown and bubbling cheese cool just a tad, and then dig in hot.

NOTES ON KOREAN CORN CHEESE INGREDIENTS

Corn: I used frozen corn and thawed it before mixing and baking. If fresh corn is what you have on hand, use that. Or even canned corn. Corn with cheese is as malleable as a recipe can be.

Mayonnaise: I had Kewpie mayo at home, so that’s what went into this Korean corn recipe. Don’t have Japanese mayonnaise? Go ahead with whatever is stashed in your refrigerator.

And if you’re hankering for vegan cheese corn, try homemade mayonnaise. It would do very well.

Cheese: Typically, this recipe is made with mozzarella because it’s mild and lets the corn shine through. But any cheese that catches your fancy will work like a charm. We’re looking for creamy cheesiness, so I’d suggest a Gouda or a Gruyère—something that melts beautifully and stretches.

By the way, I’ve made cheesy corn with my regular Amul too, and it turned out scrumptious. So, if that’s all you have, use it, or you could mix different types of cheese.

Seasoning: Add pepper according to your taste. Sugar brings balance to Korean corn cheese.

Salt is, of course, necessary as a flavor potentiator, but use it with a light hand. Your mayonnaise will likely have some in it, so you don’t want the corn and cheese to be too salty. Remember, you can always sprinkle more in the end, but reducing salt in a dish is perdition.

Add-ins: Corn cheese is perfect as-is. Honestly, it needs no embellishment. Parsley was a whim of mine, so it is entirely optional.

That said, you can definitely add more spices to it if you’re looking for variations of Korean corn recipes:

Red chili powder
Chili flakes
Dried herbs: oregano or thyme

SERVING KOREAN CHEESE CORN

You want the unvarnished truth? My home obliterated any trace of Korean cheesy corn in minutes. We ate it as-is, gooey, cheesy, and almost piping hot, and it was unbelievably yummy.

Just sprinkle on some more chopped spring onions right out of the oven and serve. It is a fine accompaniment to chips, crackers, or bread of choice. Don’t want to have it as a dip? It can be served as a Korean corn side dish in a pinch.

MORE KOREAN SNACK RECIPES

Kimchi

Pickled Radish

Cream Cheese Garlic Bread

Smashed Cucumber Salad

📖 Recipe

Print Recipe

Korean Corn Cheese Recipe

Prep Time10

Cook Time15

Course: Side Dish, Snack

Cuisine: Korean

Keyword: Corn cheese recipe, Korean cheese corn, Corn with cheese

Servings: 4 servings

Calories:

Author: Natasha Minocha

Ingredients

3 cups / 500 gms Corn I used thawed frozen corn. You can use fresh or canned corn too.
2 -3 tbsp Mayonnaise
1 tsp Sugar
2-3 tbsp Spring onion, finely chopped
1 tsp Dried parsley
Salt & Pepper to taste
1 cup /100 gms Mozzarella cheese, grated
1 tsp Butter, for greasing the baking dish

Instructions

Preheat your oven to 200 C. Grease your cast iron skillet or oven-proof dish, with butter.
In a larger bowl, combine corn, mayonnaise, sugar, salt, pepper, dried parsley, and spring onions.
Transfer to the greased pan and top with cheese.
Bake at 200 C for 15 minutes until the mixture is bubbling, the cheese melted, and nicely browned on top.
Take t out of the oven, let it cool for 5 minutes, and serve, Enjoy!

The Perfect Mango Matcha Latte

May 4, 2023

Easy, super-refreshing, and astonishingly beautiful, a mango matcha latte is what you want, no need, if you’ve been looking for matcha drink ideas or unique healthy drinks for summer. It's balanced, flavorful, and, best of all, cooling.

Who knew the answer to how to make a matcha latte would be this easy? Hot water, matcha powder, milk, a whisk, and voila. A mind-blowing replacement for 11 o'clock joe or evening tea is ready. And that’s coming from me - a diehard fan of chai.

I’ve had the matcha mango latte in place for my evening tea 3 days in a row, and I will say this: whoever decided to combine the king of fruits with matcha did us a huge favor. I am obsessed!

The grassy taste of the green tea latte complements the sweet, tropical flavor of mango perfectly. Fruity, creamy, and smooth, it's a great option for those who want a unique and flavorful twist on a classic matcha latte or need better recipes for mango drinks.

Jump to:

What is matcha latte?

WHY SHOULD YOU TRY THIS ICED MANGO MATCHA LATTE?

A dreamy and fun drink for summer that’s just too pretty not to share!

It takes 15 minutes from start to finish to make this mango summer drink.

Totally customizable: you can play around with the quantity of sweetener, milk, and matcha to make it perfect to your taste.

WHAT IS MATCHA LATTE?

Matcha is finely ground powder made from shade-grown green tea leaves, which are carefully harvested and processed to maintain their bright green color and delicate flavor.

The powder packs a punch of L-theanine, the amino acid that helps keep your mind stimulated and calm. Basically, any matcha drink gives you the same shot of caffeine as coffee (or twice as much as tea), but without the jitters. It’s also full of antioxidants, naturally cleansing and detoxifying your body.

A matcha latte is a drink made by whisking the powder with hot water to create a frothy, concentrated tea base. This is then combined with milk and sweetener to create a creamy, slightly sweet beverage.

The result? Delicious and visually striking. While many people prefer to serve matcha latte hot, I veer toward matcha cold drinks, especially in summer. So, this matcha latte recipe is iced!

HOW TO MAKE A MANGO MATCHA LATTE?

Step 1: Purée your mangoes and keep them aside.

Step 2: In a spot of hot water, whisk in matcha powder till you have a thick, lump-free paste. I don’t have the bamboo whisk that’s used for matcha, but my regular whisk accomplished the task easily. Add the rest of the water.

Step 3: Measure and keep the milk and sweetener ready.

Step 4: Now assemble the iced matcha latte by spooning the purée into a glass.

Step 5: Top it with ice, and then carefully pour in the milk and sweetener. Finally, add the matcha.

Final step: Enjoy the mango matcha latte!

MY NOTES ON HOMEMADE MATCHA LATTE

Matcha: There are two types of matcha available in the market: ceremonial and food-grade. The first one is of slightly higher quality, so its texture is finer and the flavor a bit sweeter because they don’t use the stems and veins to make it. Food-grade quality has that quintessential earthy taste, feels a little coarser, and is definitely friendlier to the pocket.

I won’t say that one is better than the other in this mango-iced drink; pick the type you like the most. Although, I will urge you to check the expiration date.

Whisking: Take your time whisking it. You don’t want chunks in your mango matcha. A simple trick I use is to sift the powder first before adding hot water. FYI, hot water makes it easier.

Also, don’t worry about the type of whisk you have: handheld, electric, or dedicated wooden. All of them do the job.

Layering: Ice plays a crucial role in creating those stunning canary, ivory, and sage. So really, fill up the glass. Plus, it also sorts of ties the flavors of the cold matcha latte together.

When you’re pouring milk or matcha, be gentle. Don’t slosh, or you’ll end up with swirls instead of layers, like me. Not that they are any less breathtaking or delicious, but, yes, the visual is different.

Purée: I know people who love thick and chunky, healthy mango drinks. I, on the other hand, lean towards smooth purées. Even when I made a mango matcha smoothie, I ended up blending the fruits to a silky texture.

But that’s just me and my palate. You can keep this mango matcha latte as textured as you like.

Add-ins: Honestly, every recipe I have for matcha drinks to make at home is complete in itself. I’ve never felt the need to add anything more to them. But, as I always say, if you want to oomph it up, go ahead. Boba balls (tapioca pearls) would be a magnificent choice.

MATCHA MANGO INGREDIENTS

Milk: Use any milk, dairy or non-dairy, for this iced matcha recipe. If you want a creamier mouthfeel, look for full-fat options. If you want a vegan mango latte, use almond milk, cashew milk, or oat milk.

Sweetener: honey, maple syrup, or agave syrup—all work wonderfully in this drink with mangoes. You can even use granulated sugar; just blend it into your mango purée.

How much sugar your matcha iced latte needs depends on the sweetness of your mangoes. Mine were so sweet and juicy that I didn’t need to add anything.

And if, after the first sip, the iced matcha doesn’t feel right, you can even top it up with syrup to adjust sweetness.

Fruit: Any fruit would be a fantastic substitute for mango in this recipe. Strawberries, raspberries, or even peaches will be sensational with matcha. So, pick a fruit of your choice.

SUMMER MANGO DRINKS I LOVE

Mango Margarita

Mango Jamun Smoothie

Mulberry Mango Beet Smoothie

Pineapple Mango Smoothie

MORE COOLING DRINKS FOR SUMMER

Fruity Summer Coolers

Watermelon Iced Tea

Pomegranate Mimosa

Phalsa/ Falsa Sharbat

Mulberry Sharbat

📖 Recipe

Print Recipe

The Perfect Mango Matcha Latte

Prep Time15

Course: Drinks

Keyword: Mango latte, Mango matcha smoothie, Matcha latte, Matcha mango, Matcha mango latte

Servings: 2 servings

Calories:

Author: Natasha Minocha

Ingredients

1 Mango
2 tsp Matcha powder
1 tbsp Hot water
1/2 cup / 118 ml Water
1 cup / 236 ml Milk
1-2 tsp Honey/maple syrup
Ice

Instructions

Puree the mango. Keep aside.
Whisk together the matcha powder and 1 tbsp hot water in a small bowl, until a smooth paste is formed. Add the rest of the water, mix well, and keep aside.
Spoon the mango puree into the glasses.
Add ice.
Pour over the milk and sweetener.
Add the matcha. Serve and enjoy!

Notes

You can also add sugar or any sweetener of your choice while pureeing the mango.

My Favorite Easy Sandwich Bread

April 29, 2023

This is the best recipe for sandwich bread; it's easy to make, smells incredible, and tastes even better! So, if you’ve been looking for a beginner's bread recipe, start with this delightfully soft and light crumb loaf that still has enough heft to make the most satisfying sandwich on this god’s green earth!

A good sandwich bread needs three things. It should have flavor and texture, and it should look good because we eat with our eyes as much as we do with our mouths.

This basic and easy sandwich bread gives you both! It’s soft but doesn’t fall apart when you slice it, and it’s an eggless homemade bread recipe to boot!

Jump to:

How to make sandwich bread

Recipe Notes

Variations

More Recipes

WHY TRY THIS RECIPE FOR SANDWICH BREAD?

It’s soft, fluffy, and packed with flavor.

It’s a bread recipe for beginners.

The actual physical effort is barely 20 to 30 minutes. The rest is just waiting for the bread to rise and cool.

It’s mouthwatering & delicious as toast.

It tastes just as good when sliced thickly and enjoyed with your favorite sandwich fillings.

HOW TO MAKE SANDWICH BREAD?

Step 1: In a small bowl, combine yeast, sugar, and lukewarm water. Stir so everything dissolves, and then set the bowl in a draft-free corner until it is frothy. For me, it takes about 5 minutes, but if your yeast isn’t foamy, wait a few more minutes.

Step 2: In the bowl of your stand mixer, start kneading all-purpose flour, softened butter, salt, and the yeast mixture on low for about 2 to 3 minutes.

Step 3: Raise the speed to low-medium and knead the dough of this easy sandwich bread for 10 to 11 minutes. It should feel soft, smooth, and very slightly sticky.

Step 4: Take a bowl, grease it lightly, place the dough in it, swish it around, so it’s coated in oil, cover the bowl, and then let it rest in a draft-free corner of your kitchen for the first proof.

Step 5: When the dough is doubled in size (about an hour or an hour and a half for me), gently decant it on your work surface and shape it into a rough 14 by 10-inch rectangle. We’re not looking for precision here.

Step 6: Shape the sandwich bread into a log by folding it like a letter. Using the short side, take the top 1/3 and fold it over. Next, fold the bottom 1/3, so it meets the first fold in the middle.

Step 7: Now flatten the dough, using a rolling pin, into a large rectangle, but make sure it’s not bigger than your baking tin. I used an 8 by 4.

Step 8: Next, roll the dough into a cylinder like you’re making a tight jelly roll, and then pinch the seams.

Step 9: Place the dough of the easy sandwich bread in your loaf tin (seam side down), cover it, and let it rest for 30–35 minutes or till it doubles in size.

Steps for shaping the dough for sandwich bread

Step 10: Once the second proof is complete, bake in a preheated oven for 30 to 35 minutes.

Step 11: Let it cool in the pan for a handful of minutes, and then turn over the wire rack.

Final step: Cool completely (about 2 to 3 hours) before slicing and digging in!

MY NOTES ON HOMEMADE SANDWICH BREAD

Yeast: Don’t use hot water. You want it slightly warm, so it doesn’t kill the cells. Cold water won’t work because it won’t activate the yeast.

If your yeast mixture refuses to look nice and bubbly (like the top of a beer pint) in about 10 minutes, it's time to buy a new pack.

Kneading: The more you knead, the more gluten strands develop. Gluten is a rubber band-like protein that works like glue in breads, giving them structure, strength, and elasticity.

So, stay patient. And refrain from adding more dry flour. Sandwich bread recipes need moisture. Use more flour only if the dough is very, very sticky, making it hard to handle.

You don’t need a stand mixer for this one loaf of white bread; you can knead it by hand. Give it a good 12 to 14 minutes, and if you need tips on how to make homemade bread, use this easy everyday bread recipe.

What I really find helpful is covering the dough with a damp towel about halfway through and taking a break. It gives my hands a 5- to 6-minute rest, and it’s easier to knead.

The easy sandwich bread dough is done when you poke, and it springs back gradually.

Shaping: After the first proof, don’t knead the dough. Simply move it around to form the rectangle. Why? Because we don’t want the air pockets to escape, or you’ll end up with a dense sandwich bread loaf.

Proofing: The time may be more (or less) for you, depending upon how hot or cold your corner of the world is.

Baking: If your bread is browning too fast on top, loosely tent it with aluminum foil. But give it the full baking time. If you don't, the center will still be raw and have that yeasty smell.

How do I check if the sandwich bread is done? Tap the bottom. It should sound hollow. Also, the sides and the top will be a gorgeous light brown.

Softer crust: Right after you take the white homemade bread out of the oven, slather butter on top. Or you can cover it with a damp kitchen towel while you’re waiting for the loaf to cool. Both make the bread crust softer.

Cooling: For breads like brioche rolls or buns, cooling is not a big deal because you’re not slicing them. With sandwich bread, it’s not the same.

So, I always count the cooling period as part of the cooking time. Give this easy recipe for bread a few hours to cool. If you cut it while it’s still hot or warm, it will fall apart.

Storing: The loaf keeps well for 3 to 4 days, so long as you keep it tightly wrapped in the refrigerator. While I’m happy baking easy sandwich bread, the sun is trying to bake us, so storing it on the countertop is out of the question.

CHANGES YOU CAN MAKE IN SANDWICH BREAD RECIPE INGREDIENTS

Flour: I did make this eggless white bread recipe with 100% whole-wheat flour and it turned out very well too. You will need to add extra water as the wholewheat absorbs more liquid.

You can also bake it with half all-purpose and half whole wheat flour, as I did for my everyday bread, a recipe that even 3 years later remains a reader favorite.

Butter: I used salted butter in this recipe. But you can use unsalted butter as well, you will need to increase the quantity of salt by 1/2 tsp.

Water: Milk is a good substitute for water if you’re craving a richer loaf of sandwich bread.

SOME MORE SIMPLE BREAD RECIPES

📖 Recipe

Print Recipe

My Favorite Easy Sandwich Bread

This is the best recipe for sandwich bread; it's easy to make, smells incredible, and tastes even better! So, if you’ve been looking for a beginner's bread recipe, start with this delightfully soft and light crumb loaf that still has enough heft to make the most satisfying sandwich.

Prep Time25

Cook Time35

Proofing Time2 30

Keyword: Homemade sandwich bread, How to make sandwich bread, Sandwich bread recipe, Simple bread recipe

Servings: 10 slices

Calories:

Author: Natasha Minocha

Ingredients

3/4 cup /210 gms Water, lukewarm
1 1/4 tsp Dried active yeast
1.5 tsp Sugar
2 3/4 cup / 357 gms All-purpose flour
1 tsp Salt
3 tbsp Butter, softened

Instructions

Combine the water, yeast, and sugar in a small bowl. Stir and keep aside in a draft-free place for 5-10 minutes until frothy.
Add the flour, salt, butter, and yeast mixture to the bowl of your stand mixer.
Or to a large mixing bowl, if not using a stand mixer.
Knead the dough at low speed for 2-3 minutes, then at medium speed for 8-9 minutes, until you get a smooth, soft, slightly sticky dough.
Transfer the dough to a lightly greased bowl. Cover with a damp kitchen towel and let the dough rise for 1.5 hours or until doubled in size.
Take the dough out on a work surface and gently degas it while patting it into a rough rectangle, about 12" * 8".
Fold the top third over the bottom. Then fold the bottom third over the other layers.
Using a rolling pin, roll out the dough into a large rectangle, approximately 16" x 8".
Now roll the dough into a tight roll. Crimp the edges to seal. Pinch the side edges too to seal them well.
Gently roll the shaped dough toward yourself to create surface tension for a better rise.
Place the dough in a lightly greased 8" x4" loaf pan. Cover with a damp kitchen towel and let rise for 35-45 minutes until puffy.
Meanwhile, preheat your oven to 250 C.
Bake the risen dough at 180 C for 30-35 minutes or until the top is golden brown and the bottom sounds hollow when tapped.
Let the bread cool for 2-3 hours, before slicing. Enjoy!

Storage

This bread will stay well for 3-4 days in the refrigerator, tightly wrapped. If it's not too hot where you live, you can keep it on the countertop for 2-3 days too.

Korean Cream Cheese Garlic Bread

April 24, 2023

The Korean cream cheese bread was a symphony of flavors that left us craving more bite after bite. The perfect balance of savory, creamy, and crispy, I am never turning back to a simple garlic bread recipe!

When it comes to flavors, my husband likes them on one side of the scale. A dish has to be either savory or sweet. Give him anything that mingles both, and he’d never reach for a second helping.

So, imagine my surprise when he just couldn’t stop eating these Korean cream cheese buns that are a harmonious medley of sweet and salty!

And that’s the magic of these buttery, cheesy garlic buns.

The warmth of the bread, the savory notes of garlic, and the luxurious tangy creaminess of the cheese – all lovingly coated in a tantalizingly crispy, buttery crust—make them addictive.

Jump to:

What is Korean cream cheese bread?

WHY TRY THIS KOREAN CREAM CHEESE BREAD?

If you love bread, garlic, and butter in any form, believe me, this is an absolute must-try recipe!

It’s a madly simple process, and the result is delicious AF.

You just can’t go wrong with the butter and garlic combo.

WHAT IS KOREAN CREAM CHEESE GARLIC BREAD?

Korean garlic cheese bread is a popular dish from the bustling streets of Seoul. Called keurimchijeu maneul ppang in Korean, it translates into cream cheese garlic bread. It’s also known as yukjjok maneul ppang or six-sided garlic bread because you make 6 cuts into the bun.

A sensational creation very different from regular garlic bread, Korean-style garlic bread is typically made with pillowy soft buns or dinner rolls. It has a slightly sweet, luscious cream cheese filling, and almost custard-like garlic butter in which the bread is literally dunked whole.

Said to have originated as street food in Gangwon Province, the garlic cream cheese bread is an enigma - savory but with a hint of sweetness and crunchy with the softest core so you experience a taste sensation like never before!

HOW TO MAKE KOREAN CREAM CHEESE GARLIC BREAD

Step 1: Mix softened cream cheese with caster sugar till it’s lump-free and thoroughly combined.

Step 2: Transfer the cream cheese filling into a piping bag (or a Ziploc bag) and keep it aside.

Step 3: Melt your butter, then add milk, eggs, a little bit of sugar, minced garlic, and parsley.

Step 4: Take your bun or bread roll and cut 6 to 8 wedges into it. Make sure your knife doesn’t go all the way through, but nearly to the base. I like to slice the bread in half first, then into quarters, and then further. It helps make even wedges.

Step 5: Snip off the corner of the piping bag or Ziploc, and then fill the crevasses between the segments of the bun with the cream cheese mixture.

Step 6: Repeat for all Korean cream cheese buns.

Step 7: Dunk the entire bun into the custardy garlic butter.

Step 8: Let the excess butter drip off and then place the Korean cream cheese garlic bun on your parchment paper- or Silpat-lined tray.

Rolls dunked in garlic butter mixture and placed on a baking tray

Step 9: Bake for 15 to 18 minutes, until the top is gloriously golden and the bun is crowned with a crispy crust.

Final step: Cool for a couple of minutes, and then serve the Korean cream cheese bread.

SERVING CREAM CHEESE GARLIC BREAD

Korean stuffed garlic bread is a fantastic snack. The contrast of the velvety cream cheese filling with the crunchy crust is pure culinary bliss.

So, while each garlic bun is delicious all on its own, it goes well with a soup or salad too. And that’s how we devoured them at my house!

MY NOTES ON KOREAN CREAM CHEESE GARLIC BUNS

Start with room-temperature cream cheese, and you won’t need an electric beater for this recipe.
Cut the bread just deep enough that it holds the cream cheese filling.
While 6 slits are the convention, I recommend going for 8 because the more segments you make, the more filling the Korean bun can hold – and trust me, that’s the yummiest part.
When you’re filling the cream cheese, concentrate at the base of each segment so the mixture pushes the wedges away from each other.
Really coat each bun in garlic butter. Use your hands. Wear disposable gloves, if need be, or follow my cue. I relied on a big fork to roll the buns in the butter for a mess-free prep.
Korean garlic bread burns fast, so keep an eye on it toward the end.

CREAM CHEESE GARLIC BREAD RECIPE VARIATIONS

Milk: How to make the garlic butter mixture custardy? Use full-fat milk. Or opt for half-and-half. Condensed milk is another substitute, but remember to omit the sugar. Condensed milk is sweet enough.

Eggs: You can make Korean cheesy garlic bread without eggs. Yes, it does add to the sheen and shine, but if you don’t want to use them, leave them out.

Bread: Sweet Korean bread is a culinary masterpiece that indulges the taste buds. And that’s not the best part about it. It’s the fact that you can use homemade bread or store-bought buns for it.

Any dinner roll or burger bun will do. I’ve used both whole-wheat and all-purpose flour buns.

If you’d rather make the bread at home, use my everyday bread recipe.
If you’re looking for a richer texture, try brioche.
I can also totally vouch for store-bought bread rolls.

Top-ups: Right before you slide this Korean cream cheese bread into the oven, sprinkle some Parmesan or even panko on top. I didn’t, but it’s definitely an option.

MORE EASY CHEESE-STUFFED BREAD RECIPES

Cheesy Garlic Bread

Cheesy Bubble Bread

Pull Apart Cheesy Garlic Bread

Cheese Stuffed Flatbread

Pesto Braid Bread

📖 Recipe

Print Recipe

Korean Cream Cheese Garlic Bread

Prep Time20

Cook Time18

Course: Side Dish, Snack

Cuisine: Korean

Keyword: Korean cream cheese bun, Korean cream cheese garlic bun, Korean cream cheese garllic bread, Korean stuffed garlic bread

Servings: 10 Bread Rolls

Calories:

Author: Natasha Minocha

Ingredients

10 Dinner rolls/ Burger buns You can use store-bought or homemade

Cream Cheese Filling

1 cup/ 250 gms Cream cheese softened
1.5 tbsp Caster sugar

Garlic Butter

1/2 cup / 115 gms Butter I used salted butter
1/3 cup / 79 ml Milk I used full-fat milk
1 tbsp Caster sugar
2 Eggs
7-8 cloves Garlic, finely minced
2 tbsp Parsley, finely chopped

Instructions

Preheat your oven to 200 C. Line a baking tray with parchment paper or Silpat.

Cream Cheese Filling

Combine the softened cream cheese and sugar in a small bowl until smooth.
Transfer the cream cheese filling and keep aside.

Bread

Cut each roll into 6-8wedges, taking care that you are not cutting it all the way through.
Snip the bottom of the piping bag and fill the crevices of the segmented rolls. Make sure you fill the rolls well with the filling!
Dunk each roll in the garlic butter mix, let the excess drip off, and place on the prepped baking tray.
Bake for 15-18 minutes at 200 C, until the rolls are crispy and golden brown.
Let the rolls cool for a few minutes and dig in. Enjoy!

Garlic Butter

Melt the butter and combine all the ingredients for the garlic butter in a large bowl.

Storage

Store the leftover bread, tightly wrapped in aluminum foil or an air-tight container, for up to 2 days. Reheat in a pre-heated oven or toaster oven.

Vegan Lemon Blueberry Muffins

April 19, 2023

These Vegan Lemon Blueberry Muffins will be an instant favorite! They are soft, fluffy, and moist, filled with juicy blueberries and citrus flavor. With crunchy streusel and a dash of sweet-tart lemon glaze, these super easy muffins are irresistible.

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Chewy and Delicious Gluten-Free Chocolate Chip Cookies Recipe

April 12, 2023

This gluten-free chocolate chip cookie recipe seriously tested the limits of my willpower. A little crispy, a little chewy, with an ooey-gooey tender center that gave way to pools of dark chocolate, these buckwheat cookies are really so good and scrumptious to boot.

Chewy and Delicious Gluten-Free Chocolate Chip Cookies Recipe

There is nothing more comforting than a batch of chocolate chip cookies fresh out of the oven—the aroma of vanilla wafting through the air and the bliss of that first perfect bite. Or maybe there is, and, in my world, it’s called soft and chewy gluten-free chocolate chip cookies.

These babies are not the most beautiful cookies. But they are outstanding. Exactly what you want from cookies that are gluten-free: sweet and salty (thanks to sea salt), gooey and crispy.

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MAKE THESE BUCKWHEAT COOKIES, I BEG YOU, BECAUSE:

It’s an easy, straightforward one-bowl recipe.

You need no mixer or electric beater because we’re using melted butter.

If you’re a buckwheat virgin, this is the recipe, to begin with, and fall in love with the almost earthy, hazelnutty taste of it.

These are the best chewy chocolate chip cookies ever.

Ingredients for gluten-free chocolate chip cookies

HOW TO MAKE GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE?

Step 1: While your oven preheats, line your baking tray with parchment paper.

Step 2: Melt your butter in a small saucepan (or a stainless-steel mixing bowl, as I did) over low heat.

Step 3: Let the butter cool, and then whisk both types of sugar, egg, and vanilla extract. Combine thoroughly.

Mix dry ingredients into wet ingredients

Step 4: Next, using a wooden spoon (or spatula), mix the buckwheat flour, baking powder, and baking soda into the wet ingredients.

Step 5: Fold in your chocolate and roasted and chopped almonds, and your dough is ready.

Fold in the chocolate chips and roasted almonds into the cookie dough

Step 6: Drop the buckwheat chocolate chip cookie dough either with 2 spoons or an ice cream scoop on your tray.

Step 7: Chill the dough. While I highly recommend an hour, even a 15-minute pop in the freezer will suffice (I explain why in the recipe notes below).

Step 8: Bake until the edges are golden brown and the center is just firm to the touch.

Step 9: Sprinkle sea salt the second the gluten-free chocolate chip cookies come out of the oven to round off the flavor.

Baked gluten-free chocolate chip cookies

Step 10: Cool on the tray and then on a wire rack.

Final step: Eat every last crumb of the chewy chocolate chip cookies (optional).

GLUTEN-FREE COOKIES RECIPE NOTES

We’re using warm butter for gluten-free cookie recipes, so make sure your egg is at room temperature. If it’s cold, the temperature variation will stiffen the butter. So, your first step should be to take the egg out of the fridge. In case you forgot, dip it in warm water.
You can melt the butter in the microwave instead of on the stove. I know melting is an extra step, but it brings out this intense taste in the buckwheat flour chocolate chip cookies that makes them irresistible.
Do not pass go on chilling the dough. It re-solidifies the butter, so the cookies hold their thick, plush shape instead of spreading out. And, more importantly, it deepens the flavor and helps you reach textural happiness – chewy core and crispy edges.

My trick? Because you can chill the dough of gluten-free chocolate chip cookies recipe for up to 12 hours, I assemble it a day ahead and bake it the next day.

Don’t overmix the dough. It makes for hard cookies, and no one likes hard cookies. What you’re looking for is just combined, which means when you still see little streaks of dry ingredients here and there, add in the chocolate chips and nuts and mix till there are no dry streaks visible.
I love fat, chunky, chewy, gluten-free chocolate chip cookies. If you prefer flatter ones, press down each dough ball just lightly before baking.
Looking for crackly tops with a softcore? Bake for 14 to 15 mins.
Looking for crunchier cookies that are not chewy? Bake for a minute or two longer.
Do note that these chocolate chip cookies firm further as they cool, so take care not to overbake.

VARIATION FOR CHOCOLATE CHIP GLUTEN-FREE COOKIES

Flour: I enjoy using alternative flours once in a while in my baking, and over the years, buckwheat has turned out to be my favorite. It is hands down the best gluten-free flour for cookies, according to me. So far, it hasn’t failed me, and I’ve baked with it:

It’s tasty, versatile, and light. So, explore it. But if you don’t want to make cookies with buckwheat flour, substitute with:

All-purpose flour
A mix of all-purpose and whole wheat
Part buckwheat and part whole wheat/all-purpose
Or even ragi (finger millet) flour

Eggs: While you can switch eggs with a flax egg, generally speaking, when I bake gluten-free cookies, chocolate chip, or otherwise, I prefer to use an egg. It’s a better binder.

Nuts: Walnuts, pecans, hazelnuts—pretty much any nuts work in this gluten-free cookie recipe, so long as you take a minute to roast them. I dry roast them on a skillet, let them cool, and then chop. It imbues the chewy cookies with so much flavor and texture.

Chocolate: The question I often get asked is, "What kind of chocolate should I use for chocolate chip cookies?" I used 55% dark Callebaut couverture, chocolate I routinely use.

But that doesn’t mean it’s the only option for this gluten-free chocolate chip cookie recipe. You can use milk chocolate, 35%, or even darker chocolate—whatever catches your fancy.

They all taste fantastic. However, stick to a good-quality baking chocolate bar. It makes all the difference when you hit the mother lode of the gooey chocolate pool.

MORE CHEWY COOKIE RECIPES

Eggless Brownie Cookies

Eggless Chocolate Chip Cookies

Peanut Butter Blossom Cookies

Tahini Chocolate Chip Cookies

Sourdough Oatmeal Walnut Cookies

White Chocolate Cranberry Cookies

📖 Recipe

Glutenfree Chocolate Chip Cookies w/ Roasted Almonds

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5 from 1 vote

Chewy and Delicious Gluten-Free Chocolate Chip Cookies Recipe

A little crispy, a little chewy, with an ooey-gooey tender center that gave way to pools of dark chocolate, these buckwheat chocolate chip cookies are really so good and scrumptious to boot.

Prep Time15

Cook Time15

Chilling Time15

Course: Snack

Keyword: Buckwheat cookies, Buckwheat chocolate chip cookies, chocolate chip cookies, Chocolate chip gluten-free cookies

Servings: 18 Cookies

Calories:

Author: Natasha Minocha

Ingredients

1/2 cup / 115 gms Butter melted
1/3 cup / 66 gms Caster Sugar
1/4 cup / 40 gms Brown Sugar
1 Egg
2 tsp Vanilla Extract
1 3/4 cups / 240 gms Buckwheat Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/3 cup / 50 gms Roasted almonds, chopped
1/2 cup / 100 gms Dark Chocolate Chips

Instructions

Pre heat oven to 180C. Line a baking sheet or tray with silpat or baking paper.
Melt and cool the butter.
Add both sugars, vanilla extract, and egg in the bowl and mix really well.
Add the buckwheat flour, baking powder, and baking soda and combine with a spatula or wooden spoon.
Stir in the chopped almonds, and chocolate chips.
Drop by rounded tablespoon on the prepared baking sheet. Chill the cookie dough for 15 minutes up to 12 hours.
Bake for 14-15 minutes or until the cookie is lightly browned and just firm to touch. They do firm up further as they cool, so take care not to overbake them.
Sprinkle some sea salt on top as soon as the cookies come out of the oven.
Let the cookies sit on the tray for a minute then transfer to a wire rack to cool completely.

Crispy Tofu With Sweet and Sour Sauce

April 8, 2023

Crispy sweet-sour tofu is a super simple and superfast healthy tofu dish. With its crunchy edges and soft core every piece of tofu gussied up in a sticky, yummy, thick glaze is an explosion of flavor. The light crunchy texture of a handful of vegetables amps it up from an everyday dish into a festive appetizer.

Crispy Tofu With Sweet and Sour Sauce garnished with spring onions and sesame seeds

This is the crispy sweet and sour tofu recipe that I grew up eating. So, I don’t claim it to be the authentic fried tofu with sauce recipe, but this is the taste my palate has developed an appreciation for.

My mom would keep things simple or, when the mood struck her, towards the sweeter side, sneaking in pineapple pieces in there. If you’re a sucker for sweet fried tofu, I recommend switching sugar for pineapple juice.

Me? I love things a bit saucier, so this crispy tofu has impeccably balanced sweet and salty flavors.

And that’s what makes me a fan of tofu recipes – it’s a blank canvas that you can paint in infinite, inventive ways. And the texture is all kinds of heaven: fried and crunchy, tender and moist.

WHY TRY THIS PAN-FRIED TOFU?

Tofu-ally satisfying

Healthy and hearty

Easily customizable and incredibly versatile

HOW TO MAKE CRISPY SWEET-SOUR TOFU?

Step 1: Cut your block of tofu into small pieces and lay them down on a tray lined either with a kitchen towel or a paper napkin.

Step 2: Now cover them with another towel or napkin and weigh them down with a tray. This helps squeeze out the excess moisture and make crispy tofu bites.

Step 3: Leave the tofu pieces to drain for half an hour (or an hour if you have the time). If you’re pressed for time, 15 minutes will suffice; just make sure you ring out as much water as you can.

Step 4: Use this time to get the sauce ready by whisking together cornstarch, soy sauce, white vinegar, tomato paste, ketchup, sugar, and water. Set it aside.

Step 5: Next, chop your sweet and sour tofu ingredients - finely minced ginger and garlic, diced onion, and green, red, and yellow bell peppers.

Step 6: Take your drained tofu and toss it with cornstarch. It’s a simple coating, but I’ve learned it gives the crispiest result.

Step 7: In a skillet, heat the peanut oil, and then pan-fry the tofu pieces until each side is nicely golden and crispy.

Step 8: The tofu goes into a bowl, and then you stir-fry the rest of the ingredients in the same skillet. Toss the ginger and garlic first, until fragrant. Then add the onions and bell peppers. I don’t like to cook them for very long. A few tosses, and they’re done.

Step 9: Add the tofu sauce and cook for a minute or two till it is reduced into a thick, bubbly glaze that packs a flavorful punch.

Step 10: Throw in the tofu, cook for a minute or two, and your pan-seared tofu recipe is ready.

Final step: Serve piping hot with a garnish of green onions and sesame seeds!

SERVING & STORING CRISPY TOFU WITH SAUCE

Crispy sweet-sour tofu keeps great company with anything: a bed of sticky white rice, regular rice, or as a side to noodles. The trick is to serve immediately. The longer the tofu soaks in the sauce, the more it loses that tender-crisp texture.

You can refrigerate leftovers. Reheat on the stovetop or in the microwave.

Crispy Tofu With Sweet and Sour Sauce served atop sticky rice, garnished with spring onions and sesame seeds

Is this a make-ahead recipe for sweet and sour tofu?

Yes, it is.

You can make the sauce and chop the ingredients ahead of time. Drain the tofu and pan-fry it beforehand, too. Assemble everything in the pan just before it is time to serve.

NOTES ON HOT AND SOUR TOFU

Don’t worry if the tofu breaks a bit when you toss it with cornstarch. They merely add to the texture.
The cornstarch helps the tofu stay crispy, plus we’re not cooking it too long in the sauce. Just enough to let the syrupy glaze lend flavor.
There are no hard and fast rules with crispy tofu sauces. You can bring it to any consistency you like. If it’s too thick, add water or stock.
You can taste and adjust the seasoning before you take it off the heat:
Make it a sweet tofu recipe by upping the sugar.
Give it some heat with chili flakes or sauce.
Pack it with a sharp tang with more vinegar.
The portions of my recipe are perfect for 2 people with a good appetite, but you can easily double or triple it.

MY TIPS ON PAN FRIED TOFU RECIPE

It’s an easy pan-fried tofu recipe that comes together in a blaze. Prep all the ingredients, and you'll make it without a glitch.
Crispy is not a fan of moisture, so it is really, really important to dry the tofu thoroughly. The drier it is, the crisper its exterior, and the more tender its interior.
Slicing the tofu first and then drying it is simpler and, let me tell you, much faster than drawing water from a whole block of tofu.

HOW TO COOK TOFU IN A PAN?

Make sure the oil is hot and you don’t overcrowd the skillet. Spread the pieces in an even layer, and if they stick together, carefully separate them using a wooden spoon or chopsticks.

Pan-fry them over medium-high heat until crispy on both sides. I used a non-stick pan, but a cast-iron one will work too (you may need to add more oil).

HOW LONG TO PAN FRY TOFU?

Take your time. Let the first side of the tofu cook undisturbed till it is deep brown, and then flip it gently so there is less of a chance of it breaking.

VARIATIONS OF SWEET AND SOUR TOFU

Bake it: If you don’t want to sweat over a stovetop, instead of a fried tofu recipe, make it baked. Place your cornstarch and oil-tossed tofu pieces on a parchment paper-lined baking sheet and bake for 20 to 25 mins at 200 °C. Oven temperatures differ, so do keep an eye on it toward the end.

You can also use your air-fryer for this step!

Tofu: Paneer is a fantastic substitute for this Asian tofu dish. Or you can leave both out and use only vegetables. If vegan sweet and sour tofu is not what you’re looking for, switch tofu with chicken or fish. This recipe pairs deliciously with literally anything.

MORE VEGETARIAN TOFU DISH RECIPES

TOFU POTSTICKERS

SPICY TOFU STIR FRY

📖 Recipe

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Crispy Tofu With Sweet and Sour Sauce

Prep Time25

Cook Time15

Course: Main Course

Keyword: Crispy sweet sour tofu, Pan fried tofu, Sweet and sour tofu

Servings: 2 people

Calories:

Author: Natasha Minocha

Ingredients

Tofu

12.3 oz / 349 gms Extra firm Tofu
1 tbsp Cornstarch
1 tbsp Peanut oil

Sauce

1 tbsp Sugar
1 tbsp Cornstarch
3 tbsp Light soy sauce
2 tbsp Rice wine vinegar
1 tbsp Tomato ketchup
2 tbsp Tomato paste
1/3 cup Water

Vegetables

1 tbsp Peanut oil
1 tbsp Ginger, finely minced
1 tbsp Garlic,, finely minced
1/2 Onion, cubed
1/2 Green bell pepper cubed
1/2 Yellow bell pepper cubed
1/2 Red bell pepper cubed
Spring onion, sesame seeds for garnishing

Instructions

Cut the tofu block into cubes.
Place in a single layer on a tray lined with a kitchen napkin/paper towel. Cover with another napkin and place a heavy tray or saucepan on top. This will help drain the tofu. Leave for 15 minutes.
Toss the drained tofu with 1 tbsp cornstarch.
Heat 1 tbsp peanut oil in a skillet and add the tofu. Cook for 4-5 minutes before turning the tofu pieces over. Cook for another 4-5 minutes until they are golden and crisp. Set aside in a bowl.

Sauce

While the tofu is cooking, combine all the sauce ingredients in a small bowl and keep aside.

Vegetables

Heat oil in the same skillet you used for tofu.
Add the ginger and garlic. Cook for 10-15 seconds, stirring continuously.
Add the onions, and bell peppers. Cook for another 45-60 seconds.
Add the sauce. Let it cook until it thickens. Add the tofu and let it cook for another minute.
Taste and adjust for seasonings.
Garnish with spring onions and sesame seeds. Serve immediately with rice/noodles. Enjoy!

Banana Blondies with Brown Butter Icing

April 3, 2023

Decadent, sinful, and heavenly, these banana blondies are for those who love a rich, indulgent treat for special occasions, holidays, or just the same-old, same-old Wednesday. It’s a simple one-bowl dessert recipe teeming with caramel flavor from ripe bananas, muscovado sugar, and browned butter!

I’ve been making brownies, blondies, and breads for years now, and through all the whisking, folding, and stirring, I’ve learned one truth. There is no comparison to ripe banana dessert recipes. And that’s why this is the best blondie recipe!

Moist and dense, the chewy blonde brownies have strong, sweet, and slightly burnt caramel notes with the muscovado sugar ringing in a delightful surprise. Although I’ll be honest, these banana blondies are not as chewy as a typical blondie because I did sneak in some baking powder.

One slice of Banana Blondies with Brown Butter Icing

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How to make

Serving

Recipe Notes

Ingredient substitutes

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WHAT ARE BLONDIES?

The exact date of the creation of blondies remains a mystery, but we do know that sometime in the late 19th century, a brilliant baker decided to add molasses to a brownie recipe, making the fudgy bars lighter in color and giving them a sweet and sassy personality.

How do blonde brownies (as they were originally called) differ from their ancestors, the brownies?

Well, first of all, they don't need cocoa to be irresistibly yummy. Instead, they have vanilla and brown sugar, creating a butterscotch-like flavor. Their texture is also not as gooey as a brownie, but slightly crumbly and cake-like. And for that extra oomph that makes you weak in the knees are add-ins like nuts or chocolate chips.

WHY TRY THIS RECIPE FOR BLONDIES?

Because it needs just one bowl

Because these use up your sad overripe bananas

Because the brown butter icing makes them damn irresistible

Because they are extravagant, opulent, and hedonistic

HOW TO MAKE BANANA BLONDIES?

Step 1: Set your oven to preheat, and then either grease (really well) or line your 8-by-8 baking pan with parchment paper.

Step 2:Whisk the muscovado sugar in the melted butter, then stir in the egg, followed by the vanilla extract.

Butter, muscovado sugar, egg and vanilla extract in a big bowl. Bowls with flour, chocolate chips, mashed banana around the big bowl

Step 3: Whisk in flour, baking powder, and mashed bananas and mix till you have a nice, thick, and smooth mixture.

Flour and mashed banana in the wet ingredients bowl

Step 4: Fold in chocolate chips (I used mini, dark ones). While chocolate chips in banana blondies are optional, the result is sensational for sure.

Step 5: Scrape the batter into your tin, smooth the top, and bake for 30 to 35 mins. Don’t overbake; you don’t want dry banana blond brownies.

Step 6: Cool, cut, and enjoy!

SERVING THE TEMPTING BANANA BLONDIE BARS

Serve them warm, at room temperature, or cold. Stack ‘em up or arrange them in neat rows - they will test your willpower mercilessly. So, in the end, it doesn’t matter how you serve this banana dessert; only that you had fun while baking!

But, as ever, I decided to go ahead and be sinful.

I glazed these with brown butter. Why? Because brown butter frosting lends a divine, scrumptious dimension to them. The glaze is so delicious, you can have it by the spoonsful!

Ingredients for making brown butter icing

HOW DO YOU MAKE BROWN BUTTER GLAZE?

Heat butter in a pan over medium-low until the milk solids separate and the butter gains a toasted, nutty flavor. Take the browned butter off the heat and let it cool.
You can now use it as-is or strain the solids. I love to include the lovely caramelized solid bits because they infuse so much flavor into all-overripe banana recipes.
Whisk in icing sugar and vanilla bean paste (or you can switch to vanilla extract). I learned that this brown butter glaze asks for additional milk, about a tablespoon or two, to reach that gloppy consistency.

FYI, the frosting sets fast, taking about 2 minutes to stop being sticky, so you can still stack them up before storing them.

If you really want to go wild like me, finish off banana blondies with chocolate-coated caramels.

Brown butter icing in a small saucepan with a small whisk

QUICK NOTES ON HOW TO MAKE A BLONDIE

Always, and this indeed bears repeating, always cool the banana blondies before you cut. Get that knife in too early, and you’ll end up with crumbly edges, not sharp, clean ones.
When you’re browning the butter, you have to keep an eye on it. It goes from browned to butter faster than you can say Jack Robinson.
Give the brown butter time to cool a bit before you incorporate icing sugar.
And finally, and very importantly, sift the icing sugar. I love everything about baking, but I don’t enjoy sifting dry ingredients. However, icing sugar has a bad habit of clumping, so it’s worth your while to sift it and get a silky-smooth glaze.
Use slightly warm or lukewarm milk in the glaze. Not cold, because that will make the butter stiffen up.

BANANA BLONDIES RECIPE INGREDIENT SUBSTITUTES

Flour: You can stick with all-purpose flour or switch to wholewheat. Another option is to do half of both. Want more choices? Here’s what I have for you:

Use buckwheat as I did for my coffee blondies.
Or try ragi (finger millet), as I did for my gluten-free brownies.

Egg: I haven’t made any blondie recipes without eggs, but I think flax eggs would work here. Mix 3 tablespoons of water with 1 tablespoon of your flaxseed powder.

Muscovado sugar: This unrefined brown sugar has a natural molasses content that lands on any recipe like a tidal wave of flavor. For the banana bars, it imbues them with a deep, almost toffee-like taste. It also keeps the texture moist and soft, so it’s great for baking.

But is there a raging need for muscovado sugar in banana blondies?

Of course not.

You can easily switch to regular brown sugar.

Add-ins: I always say, pander to your taste. Omit the chocolate chips if that’s what your heart wants. Switch them with walnuts, or keep the blondies plain. And if you’re looking to jazz them up, then a pinch of cinnamon will go a long way. Because when bananas are in the mix, cinnamon is a must.

MORE RECIPES FOR OVERRIPE BANANAS

Banana Scones

Banana Peanut Butter Cake

Whole Wheat Banana Oat Bread

Banana Cinnamon Pancakes

Cream Cheese Swirl Banana Bread

MORE BROWNIE RECIPES

Fudgy Miso Brownies

Gluten-Free Chocolate Brownies

Sourdough Peanut Butter Brownies

📖 Recipe

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5 from 1 vote

Banana Blondies with Brown Butter Icing

Prep Time20

Cook Time25

Course: Dessert

Keyword: Banana blondie bars, Banana blondies, Easy blondies recipe

Servings: 9 pieces

Calories:

Author: Natasha Minocha

Ingredients

1/2 cup / 115 gms Butter, melted I used salted butter
3/4 cup / 135 gms Muscovado sugar
1 Egg
1.5 tsp Vanilla extract
1.5 cups/ 210 gms All-purpose flour
1.5 tsp Baking powder
1/2 cup / 2 small Bananas, mashed
1/2 cup /90 gms Mini dark chocolate chips

Brown Butter Icing

4 tbsp Butter
2/3 cup/ 65 gms Icing sugar
2-3 tbsp Milk, lukewarm
1/2 tsp Vanilla bean paste / Vanilla extract

Instructions

Preheat your oven to 180C. Line an 8" square pan with parchment paper or grease it well.
Combine the melted butter and muscovado sugar in a large bowl.
Add the egg and vanilla extract. Mix well.
Whisk in the flour, baking powder, and mashed bananas.
Fold in the chocolate chips and transfer the thick batter into your prepared pan.
Bake for 25-30 minutes.
Let the blondies cool in the pan for 5-10 minutes before taking them out on the cooling rack to cool.

Brown Butter Icing

Heat the butter in a small saucepan, on low heat. The butter will be bubbly and foamy and then will start to change color. Once it's brown in color, take the pan off the heat and let it cool a bit.
You can also strain the butter into a small bowl if you don't want the milk solids in the icing. I skipped this step.
Whisk in the icing sugar and vanilla bean. Add milk, 1 tbsp at a time until you get a smooth, viscous mixture.
Pour the icing over the cooled blondies and spread evenly. Sprinkle some chocolate-coated caramel balls on top if you wish.
Slice and serve. Enjoy!

Strawberry Lemon Bundt Cake

March 27, 2023

This is the best strawberry Bundt cake recipe to celebrate spring and the awakening of nature. Moist, light, and a true masterpiece of culinary art, the Bundt cake with strawberries and lemon make your taste buds go bananas.

Life’s funny sometimes. You’re going about your day, and suddenly you’re in the mood for an eggless cake recipe. So, with strawberries about to bid us adieu, I decided to bake a supremely moist spring Bundt cake that has a fresh vibe about it.

I am so pleased with how the fruity fusion turned out that I had to share the very easy and very delicious lemon strawberry Bundt cake recipe. The zesty lemon and sweet berries are a match made in dessert heaven. I hope it makes your mouth pucker with joy and lets you take a walk on the wild side.

cross section of the Strawberry Lemon Bundt Cake on a red serving platter

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WHY THE STRAWBERRY LEMON BUNDT CAKE IS A MUST?

A spring Bundt cake recipe that’s great for Easter.

It’s so stunning, you’re absolutely smitten with it.

It’s lightly sweet, with a very fresh taste.

HOW TO MAKE STRAWBERRY BUNDT CAKE?

Step 1: To start making the Bundt cake with strawberries, set your oven to preheat and then really, really grease the pan. I take my time, using my fingers to get every nook and cranny, and if need be, I go in again with a brush. Never rush greasing. It’s the most important step of the Bundt cake recipe.

Step 2: Since it’s an eggless Bundt cake, make the buttermilk by mixing 3/4th cup of milk with a tablespoon of vinegar. Set it aside.

Step 3: Meanwhile, sift together all-purpose flour with baking powder and baking soda.

ingredients for making the strawberry bundt cake

Step 4: In a separate bowl, cream softened butter with caster sugar until smooth and fluffy. Add vanilla extract and either pure lemon oil or lemon extract (absolutely optional).

Step 5: To this creamed butter, we add the dry ingredients and buttermilk in stages, starting and ending with flour.

So, you go like this: take 1/3 of the dry ingredients, mix, pour part of the buttermilk, mix again, follow with another 1/3 of the dry ingredients, mix, add the leftover buttermilk, mix again, and finally take the last of the dry ingredients and do one final mix to form a thick, smooth batter with no visible dry streaks.

cake batter topped with chopped strawberries, lemon juice and lemon zest

Step 6: Fold in lemon zest, lemon juice, and chopped strawberries (that I tossed in a little flour, so they don’t sink to the bottom) into the lemon strawberry Bundt cake batter.

Step 7: Transfer the batter to a greased pan, and then bake until a skewer inserted comes out clean (or with a few moist crumbs attached).

Step 8: Let the cake cool before you turn it over on a serving platter.

Final step: Dig in as-is (or oomph it up with lemon glaze).

NOTES ON LEMON STRAWBERRY BUNDT CAKE

It took me years to be comfortable baking with Bundt pans. My early experiments were disasters, and then I learned 2 tricks for handling this curvy baking dish.
The first is greasing. Grease, grease, and grease.
The next step is pouring the batter. Start around the flute, making sure it’s even. Then fill the rest of the pan. Level the batter with a knife right before you slide it into the oven, so the base doesn’t have bumps.
Glaze the cake only after it has cooled completely.

In my neck of the woods, strawberry season is about to end. That means the berries are extra juicy and just the right amount of sweet. So, I picked up a few extra punnets, and I highly recommend you do so too.

Strawberry Lemon Bundt Cake on a red serving platter

Besides this eggless cake recipe, there are plenty of cakes with fresh strawberries you can make. Or you can try:

You can even freeze the strawberries and keep using them for smoothies, popsicles, tarts, or muffins.

Strawberry Lemon Bundt Cake with lemon glaze

HOW TO FREEZE STRAWBERRIES?

Strawberries freeze beautifully and easily. I wash them well, pat them dry, and then hull the tops or simply chop them off. Then I lay them in a single layer to freeze (so they don’t stick together in unholy lumps). Once frozen, you can transfer them to airtight storage containers or Ziplock bags.

SERVING & STORING FRESH STRAWBERRY BUNDT CAKE

Bake a strawberry Bundt cake from scratch, and it’s a thing of beauty. Light golden crumb studded with juicy red berries, it needs no adornment or ruffles.

But I love icing Bundt cakes.

So, here’s the simplest recipe for lemon glaze. Combine lemon juice with icing sugar and then pour. Top with lemon zest, stick fresh strawberries to fill the gap in the center, and voilà.

Slice, serve, and enjoy!

If you’re not too fond of lemon glaze for cake, you can easily dust it with caster sugar and call it a day.

The best part about strawberry Bundt cake recipes, for me at least, is that they are bound to stay nice and moist for 3 to 4 days thanks to the moisture content in strawberries.

Simply store it in an airtight container in the refrigerator.

STRAWBERRY LEMON POUND CAKE VARIATIONS

Flour: There are quite a few variations you can try with lemon strawberry Bundt cake.

Switch to whole wheat flour
Go half-and-half with whole wheat and all-purpose flour
Use 50% buckwheat flour and 50% either whole wheat or all-purpose flour

Vegan: Replace the milk and butter with plant-based alternatives to make a vegan strawberry lemon Bundt cake. If coconut oil is more accessible, then use that.

Add-ins: In the mood to add a textural dimension and nutty depth to the eggless strawberry cake recipe? Throw in some chopped almonds; they’ll pair deliciously with strawberries.

Now that I think of it, fresh rosemary is another way to jazz up the cake, just as it did my strawberry and rosemary scones.

slice of Strawberry Lemon Bundt Cake on a small plate with a fork

MORE CAKE RECIPE WITH STRAWBERRIES

Strawberry Dump Cake

Strawberry Swirl Cheesecake

Strawberry Cream Cheese Pound Cake

No- Bake Strawberry Cheesecake Bites

📖 Recipe

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Strawberry Lemon Bundt Cake

This is the best Strawberry Bundt cake recipe to celebrate spring and the awakening of nature. Moist, light, and a true masterpiece of culinary art, the bundt cake with strawberries and lemon make your taste buds go bananas.

Prep Time20

Cook Time40

Course: Dessert

Keyword: Eggless strawberry bundt cake, fresh strawberry bundt cake, Strawberry bundt cake, Strawberry lemon cake

Servings: 10 servings

Calories:

Author: Natasha Minocha

Ingredients

3/4 cup / 210 gms Milk
1 tbsp Vinegar I used white vinegar
2 cups / 250 gms All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup /115 gms Butter, softened
1/2 cup / 100 gms Caster sugar
1 tsp Vanilla extract
1/4 tsp Pure lemon oil/extract Optional
1 cup / 150 gms Chopped strawberries
Zest of 1 lemon
Juice of 1 lemon

Lemon Glaze

1/3 cup / 35 gms Icing sugar
2-3 tbsp Lemon juice

Instructions

Preheat your oven to 180C. Grease your bundt pan very well.
Make the buttermilk- Combine the milk and vinegar in a small bowl and keep aside for 5 minutes.
Sift together the flour, baking powder, and baking soda.
In a large bowl, beat together the butter and caster sugar until light and fluffy.
Add the vanilla extract and lemon oil ( or extract) if using.
Now add the dry ingredients and buttermilk alternatingly in the butter mixture, starting and ending with flour.
So a 1/3 of the dry ingredients. Mix well. Add 1/2 of the buttermilk. Mix well.
Then 1/3 of dry ingredients again, followed by the remaining 1/2 of the buttermilk.
Lastly, add the remaining 1/3 of the dry ingredients.
Fold in the strawberries, lemon zest, and juice.
Transfer the batter into the prepared bundt cake tin and bake for 35-40 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs attached.
Let the cake cool in the pan for 15-20 minutes before turning it out on a serving platter.
Let the cake cool completely before spooning the lemon glaze on top.
Let the glaze set for a few minutes before slicing. Enjoy!

Lemon Glaze

Combine the lemon juice and icing sugar in a small bowl to make a smooth, thick glaze.

Carrot Cake Cookies with Cream Cheese Frosting

March 20, 2023

Carrot cake cookies are exactly that—carrot cake in cookie form. The soft cookie recipe has the same ingredients and the same amazing taste and texture, but with attitude 2.0. Call it portion-controlled cake or bite-sized cuteness, it’s one of the Easter cookie recipes you don’t wanna miss.

Carrot Cake Cookies with Cream Cheese Frosting

Carrot cookies are not the crispy kind. Imagine biting into a carrot cake that’s crunchy on top but soft and moist inside. That’s carrot cookies with cream cheese frosting.

Speckled with sweet, earthy carrots that color the cookies, these cute treats are studded with walnuts, adding texture and flavor. As you savor the spiced flavors, the creamy, tangy frosting that envelops each soft carrot cake cookie wraps it in a nice lil bow!

Jump to:

So easy to make, start to finish is less than 45 mins

Hearty, filling, and not too sweet (ideal cookies for Easter)

Get everything you love in carrot cake but with less hassle

A tasty way to satisfy your sweet tooth while still jamming a serving of veggies into your diet

Ingredients for making carrot cake cookies

HOW TO MAKE CARROT CAKE COOKIES?

Step 1: In a large bowl, cream softened butter and raw sugar. Keep beating until it’s fluffy, so the carrot cookies turn out just like you want them (cakey).

Egg and vanilla extract added to the mixture of butter and sugar.

Step 2: Add an egg and vanilla extract and beat again.

Well beaten mixture of butter, sugar, egg and vanilla extract

Step 3: Mix in the flour, baking soda, and cinnamon powder, and mix well using a spatula.

Flour, baking soda, and cinnamon powder added to the butter mixture

Step 4: Fold in your finely grated carrots and chopped walnuts until evenly distributed.

grated carrots and chopped walnuts getting folded in the batter

Step 5: On a parchment paper-lined cookie tray, scoop out the dough (size: about a tablespoon and a half).

scooped out cookie dough on a parchment lined baking tray

Step 6: Bake for 14–15 minutes (these are quick cookies).

Final step: Cool and serve.

DELICIOUS SOFT COOKIES RECIPE TIPS

The trick to making carrot cake cookies is not to overbeat and overmix the batter. That’s why you need to start with room-temperature butter and eggs. They’re easier to mix together.
Don’t use butter that’s about to melt; it will make the cookies spread as they bake.
As you add the dry ingredients, mix just until each is incorporated.
You could flatten each cookie scoop a little with your hands before baking. I didn’t (because I love some heft in my cookies).
I always say this: oven temperatures differ, so keep an eye on your carrot cookies near the end.
Right out of the oven, they are soft. They will firm up as they cool. If you’re not a fan of too-brown cookies, transfer them to a cooling rack so the residual heat of the tray doesn’t bake them further.

HOW TO MEASURE GRATED CARROTS?

The best way to measure shredded or grated vegetables is with a kitchen weighing scale. Invest in a small one, and it will yield delicious dividends.

How to measure grated carrots without scales? Pack them in a cup loosely, not tightly.

SERVING & STORING COOKIES WITH CREAM CHEESE FROSTING

These Easter cookies already move to the beat of their own "I’m a delightful mash-up of cake-n-cookie" drum, but with a schmear of frosting, they are altogether a different experience.

So, while yes, you could serve them as-is, why do so? I highly, highly, highly recommend cookies with cream cheese frosting.

How do you make cream cheese frosting for cookies? You mix room-temperature cream cheese with icing sugar. Then spoon the thick, creamy mixture on top. Finish with a dusting of chopped walnuts and dig in!

It’s warm here (warmer than it should be). So, I refrigerated the baked and frosted cookies in an airtight container. Because cream cheese doesn’t harden, I suggest storing them in a single layer rather than stacking them.

If your corner of the world is still cool (or cold), leave them on the countertop. They last for a good 2 to 3 days. Unfrosted cookies can be frozen for about a month. Simply thaw, plonk in the oven for a handful of minutes, frost, and serve.

Carrot Cake Cookies with Cream Cheese Frosting on a tray

CARROT COOKIE VARIATIONS

Flour: Whole wheat flour is just as marvelous in this carrot cake cookie recipe as all-purpose flour. Although a word to the wise, it is denser, so sieve it before incorporating it in the batter to give the cookies a lighter texture.

Butter: Feel free to substitute it with chilled coconut oil.

Egg: Want to make eggless carrot cake cookies? Switch to flax egg (mix one tablespoon of flaxseed powder with three tablespoons of water).

Walnuts: It’s okay to leave them out and experiment with other nuts like almonds or pecans. Or omit them completely from this recipe for carrot cookies.

Spices: If you want to sneak in a pinch of freshly grated nutmeg or even orange zest in the dough, do so to make the best carrot cake cookies ever! Orange zest would also complement the gentle tang of cream cheese frosting.

INSPIRED BY CARROT CAKE RECIPES

Carrot Cake Madeleine

Carrot Cake Waffles

MORE BAKING RECIPES WITH CARROTS

Carrot Zucchini Bread

Banana Carrot Bread

Carrot Cake

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Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies - carrot cake in cookie form. The soft cookie recipe has the same ingredients and the same amazing taste and texture. Call it portion-controlled cake or bite-sized cuteness, it’s one of the Easter cookie recipes you don’t wanna miss!

Prep Time15

Cook Time15

Course: Cookies, Snack

Keyword: Carrot cookies with cream cheese frosting, Carrot cake cookies, soft carrot cake cookies, carrot cookies

Servings: 20 cookies

Calories:

Author: Natasha Minocha

Ingredients

1/2 cup / 115 gms Butter I used salted butter.
1/2 cup / 107 gms Raw sugar
1 Egg
1 tsp Vanilla extract
1 3/4 cup / 220 gms All-purpose flour
1/2 tsp Baking soda
1 tsp Cinnamon powder
1 cup / 90 gms Finely grated carrots
1/4 cup / 55 gms Finely chopped walnuts

Cream Cheese Frosting

4 tbsp Cream cheese, softened
1/4 cup / 25 gms Icing sugar
1 tbsp Finely chopped walnuts for decoration Optional

Instructions

Preheat your oven to 180 C. Line a baking tray with parchment paper.
Beat together the butter and raw sugar in a large bowl.
Add egg and vanilla extract. Beat well until the mixture is fluffy and pale.
Whisk in the flour, baking soda, and cinnamon powder.
Fold in the grated carrots and chopped walnuts.
Scoop the dough onto the baking tray using a 1.5" ice cream scoop or 2 tablespoons.
Bake the cookies at 180C for 14-16 minutes or until they are golden and slightly firm to touch.
Carefully transfer to a cooling rack and let them cool completely.

Cream Cheese Frosting

Combine the softened cream cheese and icing sugar in a small bowl. Whisk well until a thick, smooth mixture is formed. Taste and adjust for sweetness.
Frost the cookies and sprinkle a few chopped walnuts on top for decoration.
Serve and enjoy!

Simple Chocolate Hot Cross Buns

March 15, 2023

Chocolate hot cross buns are the ultimate, indulgent Easter breakfast idea. These little buns of heaven are a decadent twist on the traditional Easter bread recipe. The gorgeous crust gives way to a tender, pillowy interior filled with rich chocolate chips, begging to be devoured.

The aroma of any baking bread makes all manners of problems vaporize. A whiff of these freshly baked hot cross buns? It’s intoxicating. The sweet scent of chocolate chips spiced with cinnamon and nutmeg will leave you drooling in anticipation.

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WHAT IS A HOT CROSS BUN?

Hot cross buns are a staple at Easter breakfast or Easter brunch. These slightly sweet buns, typically eaten during Lent and on Good Friday, are made with rich yeasty dough stuffed with raisins or currants. They are spiced (signifying the embalming of Christ) and have a cross on them (representing Christ’s crucifixion).

This time around, I wanted to add icing to the cake (or the bun, in this case), so I sneaked in cocoa in the dough. For an extra layer of richness and depth, I folded in chocolate chips. Bursting with gooey goodness, they perfectly complement the warm spices that dance on your tongue.

WHY TRY THIS CHOCOLATE HOT CROSS BUNS RECIPE?

Mouth-watering, soft, and fluffy

Delicious with butter slathered on top

Perfect for Sunday Easter breakfast, brunch, or anytime you're craving a sweet, satisfying snack

HOW TO MAKE CHOCOLATE HOT CROSS BUNS?

Step 1: Combine lukewarm milk with a pinch of sugar and 2 spoons of yeast and set it in a draft-free corner of your kitchen till it's frothy and bubbly.

Step 2: Meanwhile, prepare the dough by whisking together all-purpose flour, salt, sugar, clove powder, cinnamon powder, nutmeg powder, and cocoa powder in a large bowl.

Ingredients for making chocolate hot cross buns

Step 3: Stir the yeast mixture into the dry ingredients along with the coconut oil. Use the back of a wooden spoon or fork to form a shaggy, rough mass.

Step 4: If you’re kneading by hand, transfer the scraggy dough to a lightly floured work surface. Knead for a good 10 to 12 minutes until you have smooth, elastic Easter hot cross bun dough.

Alternative step: If you're using a stand mixer, begin at low speed. After a couple of minutes, increase the speed and knead till you have a soft dough that starts to leave the sides. About 8 to 10 minutes.

Step 5: First proof the dough by transferring it to a greased bowl. Cover with a kitchen towel or cling wrap and let it rest in a corner until it doubles in size.

Step 6: Take out the risen dough on a lightly floured surface and gently mix in the chocolate chips by hand.

Step 7: After the chocolate chips are distributed evenly, divide the dough into equal pieces.

Gently mix chocolate chips into the dough

Step 8: Shape the hot cross buns by rolling each piece into a ball and then place (just about touching each other) on your prepped baking tray.

Step 9: Cover again to second-proof the chocolate buns. This one will take about 45 to 50 minutes, or till double in size.

Chocolate dough balls after the second rise

Step 10: Brush with milk and then pipe the cross by combining 2 tablespoons of water with 2 tablespoons of flour. You'll have a thick smooth mixture, put it in a piping bag, and then form the cross on each risen bun.

Risen dough balls with flour paste cross piping on top

Step 11: Bake for 20 minutes, and the little beauties are ready to eat.

Final step: Cool a bit and dig in!

CHOCOLATE BUN RECIPE NOTES

After the first proof, you don’t need to punch down the dough or knead it.
A great way to make sure you get light buns and not dense ones is to avoid repeatedly pinching or recutting when dividing the hot cross bun dough.
The dough for chocolate hot cross buns is supposed to be slightly sticky and moist, so refrain from adding too much flour when kneading. That’s what makes up fluffy buns.

HOW DO YOU KNOW WHEN THE DOUGH IS DONE?

Instead of timing the kneading, look for visual and textural cues. It should look smooth, which means it has a great gluten structure with air trapped inside, giving you the softest buns.

It should also be very soft and tacky to touch (poke your finger; there should be some resistance when you remove it).

HOW TO STORE HOT CROSS BUNS?

None of us wanted to wait, so my family obliterated them as soon as they were cool enough to hold. And that’s the best way to enjoy hot cross buns with chocolate chips.

My suggestion? Have as-is or slathered with butter. I’m happy dunking them in my tea too.

But if you do have leftover chocolate hot cross buns, cover them well and stash them in the refrigerator. Whenever you want to serve, either microwave them for 20 to 30 seconds or place them in a preheated oven for a few minutes, so they are warm and fresh.

VARIATION HOT CROSS BUN RECIPES

Vegan: Switch to any plant-based milk to activate the yeast. You can even use water as I did for my original hot cross buns recipe. Milk makes them richer.

Flour: Feel free to substitute all-purpose for whole wheat, or you can use half of each.

Dry fruits: Traditionally, Easter buns have dry fruits; I choose not to add them to my chocolate hot cross buns recipe. If you’re in the mood for texture, cranberries, raisins, and black currants will lend a lot of character to the bread.

Some orange zest in the dough would be fantastic, as the combination of chocolate and orange is positively spectacular.

Hot cross buns in a basket and a small plate, surrounded by a small plate of butter and chocolate chips

NEED A RECIPE FOR EASTER BRUNCH?

Classic Hot Cross Buns

Lemon Poppyseed Donuts

Cross section of chocolate hot cross bun

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Simple Chocolate Hot Cross Buns

Chocolate hot cross buns are the ultimate, indulgent Easter breakfast idea. These little buns of heaven are a decadent twist on the traditional Easter bread recipe. The golden crust gives way to a tender, pillowy interior filled with rich chocolate chips, begging to be devoured.

Prep Time2 15

Cook Time20

Course: Dessert

Keyword: chocolate hot cross buns, how to make chocolate hot cross buns, chocolate Easter buns

Servings: 8 Buns

Calories:

Author: Natasha Minocha

Ingredients

3/4 cup / 178 ml Milk, lukewarm
2 tsp Yeast I used dried active yeast
1 pinch Sugar
2 cups / 250 gms All-purpose flour
1/4 cup /18 gms Cocoa powder
1/4 cup / 60 gms Granulated sugar
1 tsp Cinnamon powder
1/2 tsp Clove powder
1/4 tsp Nutmeg powder
1/2 tsp Salt
4 tbsp Coconut oil, melted Please use any oil you prefer
3/4 cup / 130 gms Dark chocolate chips

Flour Paste

2 tbsp All-purpose flour
2 tbsp Water

Instructions

Combine milk and yeast in a cup along with a pinch of sugar. Keep aside for 5-7 minutes till frothy.
In a large bowl, mix the flour, cocoa powder, salt, sugar, cinnamon powder, nutmeg powder, and clove powder.
Now add the yeast mixture and oil to the dry ingredients and mix well. Knead well on a floured surface for 10-12 minutes. The dough should be soft, elastic, and a tad sticky.
You can also knead the dough in a stand mixer for 8-10 minutes on medium speed.
Transfer the dough to a lightly greased bowl, cover with cling wrap and let rise at room temperature for 1.5 hours or until doubled in size.
Keep a baking tray ready, lined with baking/parchment paper.
Take the dough out on a floured surface, mix in the chocolate chips gently until evenly distirbuted. Divide the dough into 8 equal-sized pieces.
Roll each piece into a ball and place on the tray. The dough balls should barely be touching each other.
Cover lightly with a damp tea towel and place in a draft-free warm place to let the double in size.
Preheat your oven to 200C. Brush the dough balls lightly with milk or cream.
Make a thick paste with flour and water. Transfer to a piping bag, snip off the end, and pipe a cross on each of the buns.
Bake for about 20 -22 minutes. Transfer them to a cooling rack and serve them warm. Enjoy!

Easy Roasted Carrots In The Oven

March 10, 2023

Oven-roasted carrots are super, super simple. They’re delicious and packed with an intense flavor. They’re easy to make, and the roasted carrot recipe is a refreshing change of pace from the traditional way we cook vegetables.

Roasting is a prime example of using seasonal produce in a minimalistic way. You get to bite into vegetables that taste of bluer skies and the end of winter’s grip! And it’s such a great way to do any veggie, not just carrots, because it celebrates the vegetable, letting it shine.

So, why are carrots roasted in the oven delicious?

The root vegetable is rich in sugars; roasting intensifies the flavor. As the oven does its magic, the carrots caramelize and brown, adding a more complex and sweeter dimension. The trick is to cook them enough to be tender but not shrivel up!

Jump to:

WHY DO YOU NEED THE RECIPE FOR ROASTED CARROTS?

Uses no more than 4 ingredients

Roasting carrots puts their best foot forward

Great for meal prep

So, if you have kids who don’t like vegetables, this is how you convert them!

You’ll be (wo)manfully resisting the temptation to eat them all right out of the tray

HOW TO MAKE OVEN-ROASTED CARROTS?

Step 1: Wash and dry your carrots.

Step 2: I got my hands on these farm-fresh, cute little baby carrots, so I cooked them whole without peeling or chopping. For any kind of young carrots, scrubbing is enough. For older carrots, peel them before you roast.

Step 3: Toss with olive oil, sea salt, and za’atar, making sure to mix well, so each root is covered in oil and spices and browns beautifully.

Step 4: Spread the carrots evenly and in a single layer on a parchment-lined (which makes cleaning so much simpler) baking tray.

Step 5: Bake until tender and just about done. It took me 30 to 35 minutes.

Step 6: Sprinkle chopped cilantro on the oven-roasted carrots and serve immediately.

RECIPE NOTES

Which are the best carrots for roasting, you ask? I found the assortment I used to be wonderful, but you can use whatever is locally available.
If you’re using big carrots, cut them for even roasting. You can halve, quarter, or make thin carrot fingers, depending on how you want to serve the roasted carrots.
The secret to how to roast carrots? Keep the recipe simple. The best way is to just add some oil and some salt & pepper. That’s it. Honestly, the result is scrumptious. But if you want to add other flavors, go for it! (See variations)
Don’t overcrowd the baking sheet, or the carrots won't brown correctly.

HOW LONG TO ROAST CARROTS?

I started checking on my carrots after about 25 minutes to make sure they didn’t turn mushy. That said, don’t wait for a specific time to check the roasting carrots because all ovens differ and the vegetable size will change the cooking time.

Instead, let your senses be the judge.

Once that caramel-ly aroma starts wafting through, the vegetable is cooked but still has a little bite left, and it’s not so tender that the baked carrots fall apart under the pressure of a fork, that it's done.

ROAST CARROTS VARIATIONS

Za’atar is just so, so, so flavorful that the recipe for roasted vegetables needs nothing else. But that’s what I love about oven-roasted carrots. It’s okay to experiment with other spices because the vegetable has a natural affinity for them.

Add what you like and it is easily available. Here are a few choices:

Salt and pepper to make a healthy spring recipe, and enjoy fresh and new carrots.
Paprika to give it some heat.
Finish with garam masala for warmth and spiciness. It’s really meant for roasted vegetables with all the layers of spices mixed in it coming through.
Cumin powder and coriander powder when you want to intensify the sweetness.
Italian seasoning for brightness and punch.
You can even add parmesan right before sliding the carrots into the oven for that cheesy burst.

Easy Roasted Carrots In The Oven sprinkled with cilantro

HOW TO SERVE CARROTS ROASTED IN THE OVEN?

My oven-roasted carrots barely sat on the table for a minute before they were obliterated as an evening snack. But it works beautifully as a side dish, so if you're thinking of serving it during dinner, here are some ideas:

Sprinkle some parsley.
Right after the roasted vegetables come out of the oven, grate the parmesan for that detonating umami taste.
Crumbled feta would give a naturally tangy counterpoint to the sweetness of carrots.
Or you drizzle a dip on top:
Creamy Whipped Feta
Vegan Mayonnaise
Avocado Dip
Guacamole
Tzatziki

MORE RECIPES FOR SPRING

Roasted Sweet Potato And Chickpea Salad

Smashed Asian Cucumber Salad

Sticky Chili Sweet Potatoes

Baked Sweet Potato Fries

Roasted Brussels Sprouts

Roasted Cauliflower

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Easy Roasted Carrots In The Oven

Prep Time10

Cook Time35

Course: Side Dish

Keyword: Roasted carrots, Oven roasted carrots

Servings: 4 servings

Calories:

Author: Natasha Minocha

Ingredients

500 gms Baby carrots You can use regular sized carrots
3 tbsp Olive oil
1 tsp Sea salt
1.5 tsp Za'atar
Chopped cilantro for garnishing

Instructions

Preheat your oven to 200C. Line your baking tray with parchment paper.
Wash, scrub, and peel the carrots. I didn't need to peel my carrots.
Pat them dry and place in a bowl.
Add olive oil, sea salt, and za'atar. Mix well.
Spread evenly on the prepared baking tray and place the tray in the oven.
Roast for 30-35 minutes at 200 C or until the carrots are just cooked through. They should not be overcooked.
Transfer the roasted carrots to a serving platter, liberally garnish with cilantro, and serve. Enjoy!

Thandai Cheesecake - Eggless Cheesecake

March 6, 2023

Thandai cheesecake, a spoonably soft and delightful fusion dessert is a perfect Holi recipe. A heavenly combination that takes the velvety smooth, creamy filling of a classic cheesecake and infuses it with the rich, aromatic thandai masala to create a symphony of flavors in every forkful.

I know it’s a little last minute, but this eggless cheesecake is a true gastronomical masterpiece. A showstopper. Even if you can’t have it as a Holi dessert, it works as a gorgeous centerpiece for any occasion.

The cake indulges your taste buds with subtle hints of elaichi, back notes of black pepper, and specks of saffron. And since my thandai mix is textured, you also get a harmonious blend of textures and flavors in every bite complementing the buttery, crumbly crust, and tangy, slightly sweet filling.

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TRY THIS NO-EGG CHEESECAKE! IT’S -

Super festive

Easy to prepare and well in advance

The perfect fusion Indian dessert for your Holi (or Diwali) parties

Sure to tantalize your taste buds and leave you craving for more.

HOW TO MAKE THANDAI CHEESECAKE?

Step 1: While the oven preheats, combine crushed Marie biscuits with melted butter. Mix well until you have a uniform crumb with a wet sand consistency.

Step 2: Spread it evenly onto the base of an 8-inch springform pan and press down to pack it tightly and firmly.

Step 3: Bake the base for 10 to 15 minutes, then lower the temperature of the oven. Baking the crust first keeps it perfectly crunchy (not soggy).

Baked biscuit crust and cheesecake filling

Step 4: Meanwhile, beat softened (or room temperature) cream cheese with caster sugar.

Step 5: When they're well mixed, add in the cream and a little bit of all-purpose flour and whisk well. You’re looking for a homogenous, smooth mixture with no lumps. Don’t beat it beyond this point.

Step 6: Add in a couple of teaspoons of rose water (optional but highly recommended) and thandai masala.

Step 7: Pour the fusion dessert filling over the baked crust and bake for 55 to 60 minutes.

Step 8: Cool in pan and then plonk it in the fridge overnight.

Final step: Serve the next day!

Baked Thandai Cheesecake - Eggless Cheesecake

THANDAI CAKE NOTES

How do I get a smooth and silky batter? By using room-temperature ingredients. Cold ingredients don’t beat well, giving lumpy and chunky batter and forcing you to over-mix.
The other trick to making creamy, rich cheesecakes that don’t crack is never over-mixing. The more you whisk, the more aerated the filling becomes, which causes cracks.
Want a mess-free Thandai cheesecake recipe? Use a springform cake pan and line the base and sides on the outside with foil. In case there are any drips, the foil will catch them all!
Bake the cheesecake at a low temperature. It’s key to a velvety cake and not a dry one.
Cheesecakes do not love interference. Let it bake undisturbed.
Check at the 50-minute mark. The top should be firm and the center a little jiggly. That’s the time to turn off the heat.
Crack open your oven door and let the cake cool for 30 minutes. If you take it out immediately or leave the door wide open, the drastic temperature change can crack it.
Don’t worry if the center of the spiced cheesecake falls. That’s usual.
Do not skip chilling the cake overnight, or at least 8 hours.

Decorated cheesecake on a platter with a festive candle and thandai masala in a small bowl

CHEESECAKE VARIATIONS

Crust: Don’t have Marie biscuits? Replace them with not-too-sweet options like Graham crackers or digestives.

Eggs: I kept this Holi recipe for cheesecake without eggs because so many of you requested it. But it can be easily made with eggs. Whisk in two in the cream cheese filling without removing or reducing any other ingredients. It’ll add to the richness of the cake.

Cream cheese: Use homemade cream cheese if you don't have any store-bought one on hand. It tastes super creamy and fresh!

Spices: This is completely optional, but feel free to add half a teaspoon of finely ground green cardamom to the crust. The queen of spices really enlivens the fusion dessert.

You can skip the rose water, but it does lend this recipe for eggless cheesecake a je ne sais quoi so I really suggest including the aromatic.

Here’s how to make thandai masala at home. It takes less than 5 minutes to make, especially in Indian households, as we already have the ingredients in our pantries. If you don’t, a store-bought one will do in a pinch.

SERVING THE THANDAI DESSERT

You don’t need to lift a finger to dish the cake. Simply bake ahead, take it out of the pan, and serve on a platter.

I was going for a festive feel, so while the thandai cheesecake was still warm, I put vark (silver leaf) on it. (It’s more difficult to place it on a cold cheesecake.) A scattering of rose petals and a dusting of chopped pistachio for that pop of red and green, and the cheesecake was ready for Holi!

A slice of cheesecake , festive candle, thandai masala and cheesecake on a platter

Slice of cheesecake on a plate with a fork on the side.

MORE CHEESECAKE RECIPES

Apple Crumble Cheesecake

Cheesecake Swirl Brownie

No-Bake Jamun Cheesecake

Saffron Cardamom Cheesecake Recipe

Espresso Cheesecake

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Thandai Cheesecake - Eggless Cheesecake

Thandai cheesecake, a spoonably soft and delightful fusion dessert is a perfect festive recipe. A heavenly combination that takes the velvety smooth, creamy filling of a classic cheesecake and infuses it with the rich, aromatic thandai masala to create a symphony of flavors in every forkful.

Prep Time20

Cook Time1 10

Chilling Time8

Course: Dessert

Keyword: Thandai cheesecake, Eggless Thandai cheesecake, Baked Thandai cheesecake

Servings: 10 servings

Calories:

Author: Natasha Minocha

Ingredients

Cheesecake Crust

1/3 cup / 75 gms Butter, melted
1 cup / 100 gms Crushed Marie biscuits You can use Graham crackers too

Cheesecake Filling

2 cups /450 gms Cream cheese , softened
1 cup / 200 gms Caster sugar
1/2 cup /115 ml Cream I used Amul cream 25% fat
1/4 cup / 30 gms All-purpose flour
1.5 tsp Rose water
4 tbsp Thandai masala powder* Homemade or store-bought

Garnish

Varq ( silver foil), Crushed pistachios, Dried rose petals

Instructions

Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminum foil.
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.

Cheesecake Filling

In a large bowl, whisk the softened cream cheese and caster sugar.
Add the all-purpose flour and cream. Mix well.
Whisk in the rose water and thandai masala.
Mix well and pour into the prepared pan.
Carefully place in the oven and bake at 160C for about 60 -70 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
Keep an eye on it as all ovens are different. Mine took almost 65 minutes to bake. If you use a bigger size pan, the bake time will be faster.
Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
Carefully place the varq ( silver foil), if using, while the cake is a bit warm.
Garnish with crushed pistachios and dried rose petals. Serve and enjoy!

Notes

*You can find the recipe for Thandai masala here.

Carrot Zucchini Bread

March 1, 2023

The carrot zucchini bread is quite the visual showstopper, with flecks of green and red and walnuts peeking through, and it is wildly easy to make. The earthy flavors of the super moist bread are a rocking combination that extends well to tea time or dessert.

The zucchini and carrot bread is the kind of treat that makes you want to curl up with a cup of tea and savor every bite. It is a beautiful medley of sweetness from the carrot and zucchini, the nuttiness from the flour and walnuts, and the subtle spiciness of cinnamon. A symphony in your mouth.

So go ahead, take a slice, and enjoy the magic of the recipe for carrot zucchini bread!

Jump to:

REASONS TO TRY EASY HEALTHY CARROT ZUCCHINI RECIPE

Indulge in a delightful way to get your veggies in!

Easy, fuss-free to make

Healthy treat for breakfast or brunch

Decadent snack with tea or coffee

Slices of Carrot Zucchini Bread on a platter

HOW TO MAKE CARROT ZUCCHINI BREAD?

Step 1: Grate your carrot and zucchini. Squeeze out the excess water from the zucchini and set it aside.

Step 2: Sift all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and cinnamon powder.

Dry ingredients, wet ingredients, grated carrots and zucchini in a bowl. Chopped walnuts in a bowl

Step 3: Whisk in caster sugar.

Step 4: Separately, combine coconut oil with Greek yogurt and vanilla extract.

Step 5: When the wet ingredients are well mixed, pour them over the dry ingredients. The thing about carrot zucchini bread recipe is that it has a very thick batter, but if your batter is dryish, you will need to add 2 to 4 tablespoons of milk. Make sure you use warm milk, not cold. We need a thick, smooth batter for this bread.

Mix wet and dry ingredients and fold in the carrots, zucchini and walnuts

Step 6: Fold in the grated carrot and zucchini along with a fistful of chopped walnuts.

Step 7: Transfer the batter into your greased tin and top with more chopped nuts.

Step 8: Bake until a skewer inserted in the center comes out clean.

Step 9: Let the bread cool in the tin for a few minutes, and then carefully turn it out onto a rack.

Final step: Cool completely and then serve!

RECIPE NOTES

The carrot zucchini recipe celebrates seasonal produce; no store-bought loaf can beat this bread’s freshness and flavor, and there’s not much you need to do with it.

Just make sure you gently fold the ingredients: place dry, lighter parts on the heavier mixed part again and again till combined. Don’t beat, agitate, or vigorously stir the mixture.
Never overmix, or you’ll end up with a very dense loaf. Incorporate only until everything is evenly combined.

Cooled Carrot Zucchini Bread on a platter

HOW TO MEASURE GRATED ZUCCHINI OR CARROT USING CUP MEASUREMENTS

As a baker, I’m more comfortable with metric measurements, but I know some of you prefer cup measurements. Grated veggies can be a bit tricky to measure in cups. So here goes-

To measure, first, grate the vegetables using the coarse side of your grater. Then fill a cup with loosely packed grated zucchini/ carrot. Don't pack it tightly, unless the recipe mentions.

For zucchini, once you have the required amount, place the grated vegetable in a muslin cloth and ring out the excess water. Why? Because zucchini is about 95% water, you don’t want the bread to be swimming in moisture.

SERVING & STORAGE

It’s a simple, hearty, and earthy tea bread, so it’s a welcome snack at any time of the day as well as a light dessert after a heavy meal. Because it’s full of vegetables, the cinnamon carrot zucchini bread is also perfect for breakfast or to pack in tiffins and lunch boxes.

There is no way this bread cake will not be moist, thanks to the zucchini and carrot, so it stores well. But keep it wrapped in foil or cling wrap in a refrigerator (it’s barely March, and the sun has already decided to amuse itself by barbecuing us).

Just nuke a slice in the microwave for a few seconds before you enjoy a slice. My favorite way is to lightly toast the bread, slather it with butter, and kick back with a cuppa.

VARIATIONS

Flour: This is not a gluten-free carrot zucchini bread. I used a blend of flours to keep the texture a little on the lighter side, but if your palate craves heartier breads, use only whole wheat. Or you can land on the other side of the scale and stick with only all-purpose flour.

Sugar: Don’t have caster sugar? Use coconut sugar (it will change the color of your bread) or cane sugar or raw sugar.

Oil: While I won’t recommend melted butter for this recipe, any neutral-tasting vegetable oil will be a fantastic substitute for coconut oil.

Spices: Delicately spiced with cinnamon, the bread gives off a very cozy vibe. A pinch of grated nutmeg would add to it, so I say go ahead and sprinkle some.

Mix-ins: Make this loaf your own by tossing in almonds or pecans. It’d be aces with raisins and dates, making the loaf richer.

Eggs: If you prefer to use eggs in your bakes and are not searching for a vegan carrot zucchini bread, simply replace the yogurt with 3 eggs.

Tabletop with Carrot Zucchini Bread, candle, plant and sliced cake in a small plate

MORE RECIPES FOR SUMMER BREADS

Vegan Chocolate Banana Bread

Cream Cheese Swirl Banana Bread

Orange Cranberry Bread

Pumpkin Banana Bread

Cheese Beer Bread

📖 Recipe

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Carrot Zucchini Bread

Prep Time20

Cook Time45

Course: Dessert

Keyword: Carrot zucchini bread, Zucchini bread, Carrot cake with zucchini

Servings: 8 slices

Calories:

Author: Natasha Minocha

Ingredients

1 cup / 125 gms All-purpose flour
1/2 cup / 75 gms Wholewheat flour
1.5 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Cinnamon powder
1/2 cup / 115 gms Caster sugar
1/3 cup / 65 gms Coconut oil, melted
2/3 cup / 160 gms Greek yogurt, plain
1.5 tsp Vanilla extract
2-4 tbsp Milk, warm
1 cup / 85 gms Carrot grated
1 cup / 100 gms Zucchini grated
1/2 cup / 55 gms Walnuts, chopped

Topping

2 tbsp Walnuts, chopped

Instructions

Preheat your oven to 180C. Grease and flour an 8" by 4" loaf pan.
Place the grated zucchini on a muslin cloth and squeeze out all the excess water.
Sift together the flours, baking soda, salt, and cinnamon powder.
Stir in the caster sugar.
In a separate bowl, add the coconut oil, yogurt, and vanilla extract.
Pour the wet ingredients into the dry ingredients and combine well.
If the batter is too thick and dryish, add warm milk, 2 tbsps at a time.
The batter should be thick and smooth with no dry streaks visible.
Fold in the grated carrots, zucchini, and walnuts.
Pour the mixture into the prepared pan and top with chopped walnuts ( optional).
Bake at 180C for 40-45 minutes or until a skewer inserted in the center comes out clean.
Cool in the pan for 15 minutes before taking it out and cooling on a wire rack. Serve at room temperature or warm. Enjoy!

Best Ever Whole Orange Cake

February 16, 2023

This whole orange cake is a citrus lover's dream. A bite of the hearty yet tender crumb takes you to a sun-kissed orange grove surrounded by the sweet, floral aroma of blossoms. Bursting with a bright orange flavor that lingers on the tongue, the citrus cake brings a smile and a bit of sunshine to your day.

It's been a while since I last posted. With the son preparing and then sitting for his final board exams, I needed a bit of a hiatus. I finally stole a bit of time because I just had to share this delicious, moist orange cake recipe with you all!

To the eye, the orange cake looks like any other ordinary treat, albeit a very pretty one. But one taste is all you need to understand why someone would beg, borrow, or steal the recipe for this spring cake!

Jump to:

WHAT IS SICILIAN ORANGE CAKE?

Sicilian Orange Cake, also known as "Torta all'Arancia" in Italian, is a traditional dessert from the island of Sicily. The cake uses the purée of whole orange (yes, peel, pulp, pith, and all!), which gives it the most amazing and intense citrus flavor that's ideal for any time of year.

Unlike Pan d'Arancio (which translates to orange bread), you make an orange cake with almond flour, and that’s why it has a slightly denser texture. The consistency is more substantial, like a lovely pound cake, but it still feels light.

WHY TRY THIS EASY ORANGE CAKE?

It's incredibly easy to make; the blender and oven do all the work.

The most orange-y and delicious expression of the fruit you’ll ever taste in cake.

With a scoop of vanilla, it’s a dessert that disappears faster than you can think.

It pairs superbly with a hot cup of coffee or tea, so it’s perfect for breakfast too.

HOW TO MAKE A WHOLE ORANGE CAKE?

Step 1: Drop washed oranges into a small saucepan filled with water and then cook on medium heat till the fruit is softened and the peel bursts open. It took about 30 to 40 minutes for me.

Cooked oranges, eggs, olive oil, sugar, vanilla for the blender

Step 2: Carefully take them out and cool them. When they’re cool enough to handle, cut them into chunks and remove any visible seeds. Keep them aside.

Step 3: In a large bowl, whisk flour, almond flour, baking powder, and salt.

Step 4: Blend the cooled orange chunks with olive oil, sugar, vanilla extract, and eggs into a smooth purée.

Step 5: Pour the orange purée over the dry ingredients and mix well.

Step 6: Transfer the orange cake batter to your prepared pan and bake for 30 to 40 minutes or until a skewer inserted in the center comes out clean.

Step 7: Let the almond orange cake sit for 5 minutes, and then carefully turn it over.

Optional step: The cake is ready to eat as-is, but I like to jazz up my citrus cake recipes, so I glazed it with white chocolate and topped it with candied orange slices as a finishing touch.

Final step: Serve and enjoy!

NOTES ON WHOLE ORANGE CAKE RECIPE

The cake is not bitter. Yes, even though we’re using the peel. Why? Because it is a boiled orange cake. Cooking the fruit gets rid of that sharpness.
I prefer mandarin oranges because they have a thinner peel, so they cook faster, and they’re either seedless or have only a few.

But if you can’t get your hands on some, don’t let that deter you from trying this gem of a moist orange cake. Use any type of orange, as long as it’s thin-skinned, like Malta or Kinnow. Why? Because they are easier to cook and de-seed.

Almond flour is widely available in stores, but if you're like me and prefer to have more control over the ingredients in your recipes, here's how to make it at home.

Blanch whole almonds and then peel the skins. Dry them completely by spreading them out on a tray in a single layer. Then grind it into a powder. You can skip the whole blanch-and-peel spiel and grind them whole. Remember that the color of your cake will vary due to the skin.

Prep your bundt pan. Make sure every random pocket, crook, and canny is buttered and dusted with flour, so the cake doesn’t stick to the sides.

I recommend using a bundt pan that does not have deep grooves as my strawberry cream cheese cake did.

In the cake-loving family I live with, not even a crumb was left at the end of day 1. But if you have leftovers, store them in an air-tight container and refrigerate. The cake keeps for 4 to 5 days. It tastes delicious cold, or you can microwave it for 10 to 15 seconds to take the chill out.

Whole Orange Cake with white chocolate glaze and candied oranges and sprinkles

ORANGE CAKE VARIATIONS

Oil: I unequivocally love the combination of citrus and olive oil, as it rounds out the fruitiness. Plus, olive oil keeps the cake moist even after several days.

But if you’re not head over heels with olive oil, replace it with melted coconut oil or any neutral-tasting vegetable oil.

Eggless: I’ve not tried an eggless recipe for a citrus cake, but it’s versatile enough to be made without eggs. Simply substitute with flax eggs (1 egg = 3 parts water + 1 part flax seed powder).

Add-ins: I implore you to sneak in candied oranges, either as a garnish or folded into the cake batter. Believe me, they oomph up the cake to 100! (FYI, they’re ridiculously easy to make.) The cake also takes chocolate chips really well.

The cake was already citrusy enough for us without being overpowering. But if you want to add sweeter and tangier dimensions to it and punch up the flavor, whisk in:

Fresh orange zest
Or a couple of drops of pure orange oil

Both are entirely optional. I didn't add any.

Garnish: Baking in a Bundt pan is a joy because it makes for the most gorgeous cakes. You don’t need to lift a finger to beautify them. Honestly, they need no garnish.

That said if you want to elevate this orange blender cake, dust it with icing sugar or white chocolate glaze. If you’re in the mood for something darker, dark chocolate pairs heavenly with it, so go ahead and switch it up.

CAKE FOR SPRING RECIPES

ORANGE SEMOLINA ALMOND CAKE

ROSEMARY LEMON OLIVE OIL CAKE

ORANGE UPSIDE-DOWN CAKE

VICTORIA SPONGE CAKE

LEMON POUND CAKE

LEMON CHEESECAKE

📖 Recipe

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5 from 1 vote

Best Ever Whole Orange Cake

Prep Time50

Cook Time35

Course: Dessert

Keyword: Whole Orange Cake, Orange Cake, Almond Orange Cake

Servings: 8 servings

Calories:

Author: Natasha Minocha

Ingredients

2 Oranges I used mandarin oranges
1.5 cups / 210 gms All-purpose flour
1/2 cup/ 55 gms Almond flour
1.5 tsp Baking powder
1/4 tsp Salt
3 Eggs
1/2 cup/ 120 gms Caster sugar
1/2 cup/ 100 gms Olive oil
1 tsp Vanilla extract

Topping

1/2 cup/ 60 gms White chocolate, melted
Candied oranges, sprinkles

Instructions

Place the oranges in a saucepan filled with water.
Cook them on medium heat for 35-40 minutes, until the fruit softens and the peel bursts open.
Take them out and place them on a plate until cool.
When they are cool enough to handle, cut them into chunks and remove any seeds.
Preheat your oven to 180C. Butter your bundt cake pan really well. Coat it with flour to ensure the cake doesn't stick.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Place the orange chunks, olive oil, eggs, sugar, and vanilla extract in a blender and blend until a smooth puree is formed.
Pour the orange puree over the dry ingredients and mix gently until a smooth thick batter is formed.
Transfer the batter into your prepared bundt cake tin and bake at 180C for 35-40 minutes, or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes, before turning it out carefully on a cooling rack.
Pour the melted white chocolate over the completely cooled cake. Top with candied oranges and sprinkles.
Let the chocolate set for about 5-10 minutes before slicing and serving. Enjoy!

10+ BEST Madeleine Recipes (easy & delicious)

February 10, 2023

If you've never tried madeleines, let me turn you on to them. If you are already a fan, I've got you covered with amazing recipes to make madeleines at home! I'm sharing everything you need to know about these delightful tiny cakes, that are so buttery and scrumptious.

What are madeleines?

They are little sponge cakes or butter cakes that originate from France, considered a cross between cake and cookie. Madeleines are traditionally baked in a shell-shaped mold and have a light spongy texture, making them the perfect light sweet treat.

What do madeleines taste like?

Madeleines are traditionally buttery, light, and flavored with vanilla and lemon. However, these tiny cakes are incredibly versatile and as you can see from the recipes listed below, you can flavor them in many ways.

How do you make madeleines?

Madeleines use standard ingredients of most cakes and cookies - flour, baking powder, butter, eggs, sugar, and salt. Putting them together is quite simple (detailed recipes below). If you want the scalloped look, madeleine pans are easily available online.

The Best Madeleine Recipes

Without further ado, let's get into my favorite madeleine recipes, so you can try them out for yourself!

Lemon Madeleines

These elegant and summery Lemon Madeleines are a classic that you'll never go wrong with!

Recipe Here

Orange Madeleine

Softly spongy, speckled with dried blue cornflowers, infused with fresh orange zest and orange blossom water, they are truly a delight to make and eat!

Recipe Here

Orange Madeleines w/ dried blue cornflowers French cake

Vegan Coffee Hazelnut Madeleines

These vegan coffee hazelnut madeleines are tender, moist, cakey, and best of all, crunchy from the nuts and gooey from the chocolate chips!

Recipe Here

Spiced Brown Butter aka Gingerbread Madeleines

Spiced brown butter madeleines are easy to make and have an allure that pairs perfectly with tea, coffee, and even hot chocolate.

Recipe Here

Chocolate Madeleines

These Chocolate Madeleines are a classic simple dessert that are so easy to make! Dip them in chocolate to make them even more special.

Recipe Here

Chocolate Madeleines French pastry Tea cakes dessert snack cookie Mother's Day

Chocolate Cherry Madeleines

These chocolate cherry madeleines with their dense crumb redolent and moist with cherry juices and gooey chocolate chips are such a big hit!

Recipe Here

Chocolate Cherry Madeleines | Eggless Chocolate Madeleines with cherries

Pumpkin Oats Madeleines

Moist, soft, and airy with sublime, divine flavors, these pumpkin oats madeleines have spongy lightness.

Recipe Here

Pumpkin Oats Madeleines | Vegan easy pumpkin madeleines recipe

Cardamom Pistachio Madeleines

Low on effort and high on flavor and texture, the cardamom pistachio madeleines are simply sublime.

Recipe Here

Cardamom Pistachio Madeleines | Easy Eggless Madeleine Recipe

Coconut Ginger Madeleines

Fused with the gingery zest that comes through with every bite, these have the most astonishingly well-balanced flavor profile.

Recipe Here

Coconut Ginger Madeleines | Easy vegen coconut madeleines recipe

Carrot Cake Madeleines

When you’re craving a carrot cake but don’t want to indulge in a whole slice, trade it with these vegan madeleines!

Recipe Here

Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

Vegan Matcha Pistachio Madeleines

Vibrant green, softly fluffy, and like small vessels of joy, these madeleines came out as pretty as a picture!

Recipe Here

Matcha Pistachio Madeleines | Vegan Matcha Madeleines Recipe

Lavender & Lemon Madeleines

The Lavender & Lemon Madeleines are buttery with a tender crumb, delicately flavoured and aromatic. Best enjoyed freshly warm from the oven!

Recipe Here

These are truly some of the best Madeleine recipes you'll ever try - I hope you enjoy them as much as I do!

More Easy Desserts You May Like

Half the joy of baking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these easy madeleine recipes as much as we do!

Orange Basque Cheesecake

January 27, 2023

This orange Basque cheesecake is a riff on my burnt Basque cheesecake. Made with caramelized oranges, it has a fresh, beautiful flavor, with the nearly burnt top matching rhythm to rhythm with orange zest and the velvety crumb.

No cheesecake can be rushed. A Spanish Basque cheesecake, even more so. The actual making of the caramelized orange cake is quick and easy. The exercise in mouthwatering patience begins once it’s out of the oven.

So, make it a day ahead, and as I always say, womanfully resist the temptation to slice and dig into the charred, creamy, and citrusy paradise!

Jump to:

What is Basque cheesecake

WHY TRY BASQUE CHEESECAKE WITH ORANGE?

This is not your average cheesecake.

It’s a one-bowl cake recipe that requires literally no clean-up.

It asks for basic ingredients that you can get your hands on quickly.

It's a simple, decadent recipe that's worth every second and calories.

WHAT IS BASQUE CHEESECAKE?

It's a crustless cheesecake baked at high temperatures, caramelizing the top while keeping the interior rich, gooey, and creamy. I wrote about the Basque cheesecake origin in my burnt cheesecake recipe, but here’s the gist:

The wondrous cheesecake that casually defies rules was made by Santiago Rivera, the owner of the restaurant La Viña in San Sebastián, Spain. For years, it has enamored bakers everywhere, inspiring many versions, mine included.

HOW TO MAKE ORANGE BASQUE CHEESECAKE?

Ingredients for Orange Basque Cheesecake

Step 1: In a large bowl, beat softened cream cheese with caster sugar until smooth and creamy.

Step 2: Add eggs.

Step 3: Mix in vanilla extract and Greek yogurt, and all-purpose flour.

Fold in the candied oranges and orange zest into the batter

Step 4: To this very smooth batter, fold in orange zest and diced candied oranges.

Step 5: Pour the batter into a lined springform pan, gently thump the tin on your countertop to get rid of air bubbles, and then bake for a good 60 minutes.

COOL THE BASQUE CHEESECAKE WITH PATIENCE

Step 6: Let the cake cool in the oven for 30 to 40 minutes. Your cake will fall and crack, losing its scrumptious puffiness. Don’t worry about it; it’s par for the course and the beauty of burnt cheesecakes!

Step 7: Cool it on the counter while still in the pan.

Step 8: Chill overnight in the refrigerator.

Final step: Bring to room temperature the next day for that ultra-velvety texture and serve!

RECIPE NOTES

Bake a 6-inch springform pan instead of an 8-inch one for a taller Basque cheesecake with oranges.
Use the mixer on low speed when blending cream cheese and sugar. It’ll take 2–3 minutes for the sugar to completely dissolve. You’re looking for a silky consistency.
Basque-style cheesecake doesn’t use baking soda or powder as leaveners, which makes beating in eggs important to get a gorgeous lift and fluffy crumbs.
Always toss the candied oranges in a little bit of flour, so they don’t sink to the bottom.
The batter consistency you’re looking for in Basque cheesecake recipes is nice, smooth, and slightly runny.
This recipe does use a slightly higher temperature than usual, but it doesn’t give you an over-baked cheesecake, simply a delicious burnt one!
I prefer a firmer Basque cheesecake, which is why I chill them overnight. For a softer texture, 3 to 4 hours in the fridge are enough. The cake is creamy either way.

HOW TO PREPARE YOUR PAN FOR SPANISH BASQUE CHEESECAKE?

Snip a large sheet of parchment paper and arrange it on your springform pan. Since orange Basque cheesecake rises a good bit, leave about 2 inches of overhang. Never use separate papers to line the bottom and sides, or else the batter will seep through the thin space between the two.

HOW TO TEST FOR CHEESECAKE DONENESS?

The right baking time to make a perfect caramelized orange cheesecake will depend on your oven. You want the middle to be soft and creamy but the top to be caramelized, so play around with it and keep an eye towards the 50-minute mark to check for doneness.

A perfectly baked Basque-style cheesecake with oranges is a deep, burnished brown on top. It rises high and has a little wobble right in the middle. I suggest pulling it out when you notice the sides have set and giving it a jiggle.

BASQUE CHEESECAKE RECIPES VARIATIONS

Orange zest: I would highly recommend taking liberties with this recipe. You can increase or decrease the amount of orange zest. Have orange blossom water? Throw in a teaspoon for that floral note.

Got pure orange oil? Go ahead and stir it in for an additional punch, but make sure it really is pure. I didn’t feel the need for add-ons because fresh orange zest is enough to flavor the cheesecake beautifully!

To make it boozy, orange liqueur like triple sec or Cointreau are safe bets, just pour in a couple of spoonful.

Candied oranges: This is what adds a lot of character to the cake, so feel free to up the amount in the batter. You can also garnish the cake with caramelized orange slices right before you serve it for that extra mouthfeel.

Honestly, though, a dusting of icing sugar is sufficient for Basque cheesecake. Even served as-is, it is a toasty, crusty, creamy heaven!

You can buy candied oranges or make them at home using the caramelized orange recipe I share in this semolina orange cake blog.

YOU MAKE ALSO LIKE THESE CAKE RECIPES

Glazed Orange Poppyseed Cake

Orange Marmalade Cake

📖 Recipe

Print Recipe

Orange Basque Cheesecake

Prep Time20

Cook Time1

Chilling time8

Course: Dessert

Keyword: Orange Basque cheesecake, Basque orange cheesecake, Burnt Basque orange cheesecake

Servings: 8 servings

Calories:

Author: Natasha Minocha

Ingredients

400 gms Cream cheese softened
3/4 cup / 170 gms Caster sugar
2 Eggs
1 tsp Vanilla extract
1/3 cup/ 90 gms Greek yogurt
1/4 cup/ 31 gms All-purpose flour
4-5 tbsp Candied oranges diced
1 tsp All-purpose flour
Zest of 1 orange

Instructions

Preheat your oven to 200C.
Line your baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
In a large bowl, beat together the cream cheese and sugar, until the cream cheese is creamy and sugar is dissolved.
Add the eggs, Greek yogurt, vanilla extract, and flour.
Whisk until smooth. Add orange zest.
Toss the candied oranges with 1 tsp of flour and add to the batter.
Mix well and pour into the prepared pan and bake for 55-60 minutes at 200 C, until the cake is browned on top, but still jiggly in the center.
Let the cake cool in the partially open oven for 30-40 minutes, then transfer to the refrigerator for it to set completely, for about 8-10 hours.
Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!

Notes

Note:

You can find the recipe for candied oranges here.

Candied Orange Slices Recipe

January 23, 2023

Candied oranges lend an absolutely delicious dimension to anything you add them to. Orange and sugar mix in a magical alchemy to create a tart, sweet, chewy, and tender caramelized orange treat. They are fantastic as snacks, cake toppings, drink garnishes, or desserts!

At first, candying oranges may seem intimidating but it is a fun and easy recipe that makes a treat as beautiful as a late summer sunset. With a little bit of sugar and a whole lot of love, you get scrumptious candied orange slices in no time. They pair flawlessly with creamy cakes and are a gorgeous addition to any dessert or gift basket.

Happy candying!

Jump to:

WHY YOU’LL LOVE CANDIED ORANGES

They are surprisingly easy to make, even for beginners.

Chocolate-dipped candy orange slices are a fancy edible gift.

A good recipe to have on hand for other dishes and occasions.

No, you do not need a thermometer to make them. Just slice, boil, dip, and dry.

HOW TO CANDY ORANGES?

Step 1: Gather your oranges and scrub them thoroughly.

Step 2: Slice the oranges into rounds. Make sure to remove any seeds, as they can make the candied fruit slices bitter.

Step 3: Blanch the slices by dunking them into boiling water for about 60 seconds to get rid of their bitterness.

Step 4: Shock the orange slices by dipping them into a waiting ice bath (a bowl of water and ice sitting right next to your stove).

Place the blanched orange slices in iced water

Step 5: Make a simple sugar syrup by combining a cup of water with a half cup of sugar in a saucepan. Bring the mixture to a boil. Stir occasionally to make sure the sugar dissolves. The second the syrup is boiling, reduce the heat to low.

Step 6: Add the orange slices to the syrup one by one so they don’t stick together. Let them simmer in the syrup for about 35 to 40 minutes until they are translucent and the syrup has thickened.

Step 7: Using a slotted spoon or tongs, remove the orange slices from the syrup and spread them out on a wire rack or parchment paper to dry. This is the longest step of the recipe and typically takes a day or overnight.

Step 8: As they cool, the syrup will harden and create a deliciously sticky coating on the dried candied orange slices.

Final step: And that's it! Serve the delicious, homemade candied orange slices.

Transfer the orange slices to a cooling rack

TIPS ON BEST CANDIED FRUIT

You can use a mandoline slicer to make even orange slices. I find that a sharp or serrated knife works just as well.
The thickness of your slices is essential from a structural perspective. Too thin, and they will shred during boiling. Too thick slices will hold their shape but take forever to dry. Most recipes call for 1/4-inch slices, so that's what I go for.
Use a large sieve to remove the slices from boiling water and dunk them in ice water. It is a one-minute step, but it is crucial because it prevents the orange slices from cooking further.
Swirl the orange slices in the sugar syrup periodically to evenly and fully coat them.
Drying on a wire rack gives you glass-like, caramelized oranges. Drying on parchment paper gives them a more matte finish on the side touching the paper.

NOTES

Don’t throw away your leftover sugar syrup. If it hasn’t crystallized or thickened too much, you can use it for cocktails, lemonades, and even hot coffee, so nothing goes to waste.
Candied oranges store well in an airtight container for up to a month.
Cleaning up after this recipe is easy. Soak all the utensils in hot water, and the sticky sugar coating dissolves right away.

VARIATIONS ON HOW TO MAKE GLAZED FRUITS

Kind of oranges: I say go for what’s locally available to you. As long as they have a thin peel, any kind of orange will do here—Mandarins, Malta, Kinnow, or even tangerines.

To make candied lemon or lime slices, simply substitute those fruits for the oranges.

Add-ins: You can add cinnamon, vanilla extract, or even pepper for a kick of heat in the syrup. This is completely optional.

Sugar: Use brown sugar for a deeper, more complex flavor. Again, an optional step. Regular sugar works like a charm.

Dips: Chocolate is a knockout just as it is, but pair it with orange, and you have a paradox: perfection magnified. So, feel free to dip each candied orange slice in melted chocolate or in granulated sugar.

CANDY FRUIT SERVING IDEAS

Candied orange slices are a great addition to any dessert platter, as they're tasty treats by themselves and particularly refreshing after a heavy meal. What I adore about them is that there are plenty of recipes using candied fruit:

For breakfast, combine them with thick Greek yogurt.
Chop into small pieces and mix into the chocolate bark.
Decorate your cakes with them, as I did my mulled wine cake.
Piquant little something to serve with an after-dinner drink or coffee.
Dip half a slice in warm water or even tea to give it a comforting flavor.
Top a piece of cheesecake with a few candy oranges for a beautiful and delicious garnish.
Serve orange slice candy alongside a platter of chocolate-covered strawberries for a fun and fancy dessert.
Package candied oranges in a gift box or basket for a unique and thoughtful homemade gift.

RECIPES USING CANDIED ORANGE SLICES

Vegan Sweet Buns

Christmas Rum Cake

Quinoa Orange Muffins

Orange Poppyseed Cake

Orange Semolina Almond Cake

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5 from 1 vote

Candied Orange Slices Recipe

Candied oranges lend an absolutely delicious dimension to anything you add them to. Orange and sugar mix in a magical alchemy to create tart, sweet, chewy, and tender caramelized orange treats. They are fantastic as snacks, cake toppings, drink garnishes, or desserts!

Prep Time15

Cook Time45

Drying Time1

Keyword: Candied orange slices, Candy orange slices, Candied oranges

Servings: 12 slices

Calories:

Author: Natasha Minocha

Ingredients

2-3 Oranges I used Mandarin oranges
1/2 cup ( 100 gms) Sugar
1 cup (240 ml) Water
2-3 tbsp Caster sugar for coating Optional

Instructions

Blanch the Orange Slices

Keep a bowl of iced water handy.
Bring 2-3 cups of water to a boil in a saucepan.
Slice the oranges, remove seeds, if any, and carefully add to the boiling water.
Boil for 1 minute and place them in the bowl of iced water.

Sugar Syrup

Combine sugar and water in a saucepan and bring to a boil. Stir until the sugar is dissolved.
Add the orange slices and cook on low heat for 35-40 minutes, until the rinds are slightly translucent and the syrup is thick and sticky. Flip the slices every 10-15 minutes to ensure they are properly coated in the syrup.
Transfer the slices onto a cooling rack and let them dry for 24 hours.
You can also toss them in caster sugar if you wish.
Store in an air-tight container in the refrigerator, for 2-3 weeks. Enjoy!

Strawberry Banana Muffins

January 16, 2023

Strawberry bits run through these super-soft strawberry banana muffins, with swirls of caramelly banana in the moist batter. The easy muffin recipe comes together quickly and bakes in less than 25 minutes.

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The Best French Toast Casserole Recipe

January 12, 2023

The best French toast casserole has crispy pieces of bread peeking over and in between pillowy custard bites fragrant with cinnamon and orange zest that give way to nutty, crunchy crumble. An easy breakfast casserole to make ahead, it’ll become your go-to recipe for French toast bake for its sheer simplicity.

We’re big fans of French toast (and waffles and pancakes) for breakfast in my home, and this recipe for French toast casserole is a fun and convenient take on the classic. Instead of frying, you just bake, which is why many call it French toast bake.

Crisp and puffed up fresh out of the oven, top it with icing sugar and some berries, and it transforms into a breakfast bake that just falls short of crossing that sinful Rubicon.

Jump to:

REASONS TO TRY THE FRENCH TOAST CASSEROLE RECIPE

super-easy one-pan meal with minimal clean-up.

Virtually all the prep can be done ahead of time.

Winning recipe when there’s a crowd for breakfast or brunch.

HOW TO MAKE FRENCH TOAST CASSEROLE?

Step 1: Using a sharp knife, cube your bread and place the pieces in a baking tray.

Step 2: Whisk milk and eggs with vanilla, cinnamon powder, a pinch of salt, brown sugar for sweetness, and orange zest for a surprise.

Whisk together milk, eggs, brown sugar, cinnamon powder, salt and orange zest

Step 3: Pour the custard over the chopped bread, making sure all the pieces are well coated, and let it sit (either for an hour or overnight).

Step 4: Meanwhile, make the crumble topping for the casserole French toast by mixing softened butter with all-purpose flour, brown sugar, and chopped walnuts and pecans till you have moist clumps.

Step 5: Spread the crumble evenly on top of the French toast casserole and bake for 40 to 50 minutes in a preheated oven until the custard is puffy, and the crust is golden.

Scatter the topping over the soaked bread

Final step: Let the baked French toast casserole sit for a couple of minutes and then serve!

NOTES ON RECIPES FOR FRENCH TOAST BAKE

Whisk the custard thoroughly into a homogenous mixture, so there are no eggy bits left in it.
Stick to the ratio of eggs to dairy, so the breakfast bake is not soggy.
French toast casserole with sliced bread: you don’t have to cube the bread. You can tear it into bite-sized pieces with your hands or slice it. Layer the sliced bread for that pretty visual.
Make-ahead breakfast casserole: prep and assemble everything the night before. Cover your tray with cling wrap and then slide it into the refrigerator.
Browning too quickly: tent the dish with aluminum foil if the casserole is browning too much on top.
Storing leftovers: I advise eating freshly baked French toast while it’s still hot, soft, crunchy, and satisfying. But if you have leftovers, transfer them into an airtight container and refrigerate. They’ll keep well for 2 to 3 days and can be reheated in the oven or microwave.

CAN YOU FREEZE BREAKFAST CASSEROLE?

I haven’t frozen French toast casserole, but I believe it can be stored for 3 to 4 weeks in the freezer. Bake it, cool it completely, double-wrap it, and then freeze it. The day before, thaw it overnight in the fridge and then heat it in the oven the next morning.

WHAT’S THE DIFFERENCE BETWEEN FRENCH TOAST CASSEROLE AND BREAD PUDDING?

On the face of it, both French toast bake and bread pudding look the same. However, the milk-to-egg ratio differs. Bread pudding uses a lot more milk than eggs. French toast is heavier on eggs.

French toast casserole is also less sweet, given that it is served for breakfast or brunch. Bread pudding, generally enjoyed as dessert, is much sweeter.

FRENCH TOAST BAKE VARIATIONS

Bread: When making bread pudding or classic French toast, I lean towards brioche. But a challah or a sourdough loaf will go well in recipes for French toast casseroles.

Any hearty, thick bread (or a stale one) with a good crust is a yummy choice because they soak up the custard nicely; and yet holds its shape. The loaves of bread you should stay away from are baguettes.

Milk: I say this from years of experience. Use full-fat coconut milk. The creaminess it has is unmatched. Not a fan of coconut milk? Use half cream and half full-fat regular milk.

Skim or low-fat milk does not work for casserole French toast because it’s too thin to make a custard for the bread to sop up.

Flavors: I completely forgot to add vanilla extract to my custard. How? I don’t know! After years of baking, it should have been muscle memory. So, I know what I'm talking about when I say vanilla is important. Don’t skip it.

You can omit the orange zest and go for the traditional nutmeg or even ginger powder. Some chocolate chips would be fantastic, and if you really want to indulge, a dollop of Nutella will do in two ticks. I categorically can’t go sweeter for breakfast.

Another variation that I’ve seen others love is some orange marmalade incorporated into the custard.

Crumble: The sweet and nutty topping is completely optional, or you can switch up the nuts to any you prefer. Honestly, though, it adds so much texture to breakfast casserole French toast.

Serve: French toast casserole is scrumptious as is! A dusting of icing sugar takes it up a notch. It's out of this world, with fresh strawberries and blueberries on top. A drizzle of honey or maple syrup is the final touch.

MORE BREAKFAST BAKE RECIPES

Granola Breakfast Tarts

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The Best French Toast Casserole Recipe

Prep Time1 15

Cook Time55

Course: Breakfast

Keyword: French toast casserole, Baked French toast casserole, French toast bake

Servings: 6 people

Calories:

Author: Natasha Minocha

Ingredients

12 slices Bread, cut into cubes I used Brioche. Sourdough will work very well here too.

Custard

1 3/4 cup / 400 ml Coconut milk, full fat You can also use half milk ( full fat) and half cream
4 Eggs
1/2 cup / 100 gms Brown sugar
1 tsp Vanilla extract
1 tsp Cinnamon powder
2 tsp Orange zest
1/2 tsp Salt

Crumble Topping

3 tbsp Butter, softened
2 tbsp All-purpose flour
3 tbsp Brown sugar
1/3 cup/ 45 gms Nuts, walnuts and pecans chopped

Instructions

Place the cubed bread in a 9" baking dish.

Custard

In a large bowl, combine the milk, eggs, brown sugar,, vanilla extract, cinnamon powder, orange zest, and salt.
Whisk well and pour over the bread. Press the bread down gently so it soaks the custard well.
Cover and keep aside for at least an hour. You can refrigerate the casserole at this point overnight as well.
When you're ready to bake, preheat the oven to 180C.

Crumble Topping

Combine the softened butter, brown sugar, flour and nuts in a small bowl using a fork, until small moist crumbs are formed.
Scatter the crumble evenly over the soaked bread and bake for 50-55 minutes at 180C, until the top is golden and puffy and the custard is set.
Let the casserole rest for 10 minutes before serving with maple syrup/ honey and fruits on the side. Enjoy!
Store the leftover casserole, covered in the refrigerator for upto 3 days. Reheat in the microwave or in a preheated oven at 180C for 10 minutes.

Smashed Asian Cucumber Salad

January 8, 2023

Crunchy, crispy, and with the cleanest flavor, Asian Cucumber Salad is the best cucumber salad to have for lunch, dinner, or any time of the day as a snack. You just can’t mess up this fresh salad because, besides smashed cucumbers, it asks for so few ingredients!

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Korean Pickled Radish - Quick and Easy!

January 3, 2023

Korean pickled radish makes any dish you can think of more exciting to eat. It’s the simplest and quickest pickled daikon radish recipe, but with one bite of the crisp, tart preserved radishes, everything bursts into flavors and textures.

A pickle preserves a fruit or vegetable through acidity, so traditionally, pickling takes ages to mature. Forget ages, I don’t even have the willpower to wait a few hours for a gastronomic haven like a pickle.

So, I turned to wiser minds than mine for quick Korean pickles. Made with purple radish, the recipe is adapted from both Drive Me Hungry and the queen of Korean food, Maangchi. FYI, for beginners, Maangchi’s blog and YouTube channel are a treasure trove of Korean home cooking!

Jump to:

WHY TRY KOREAN PICKLED RADISH

Don’t need fancy equipment or cooking skills.

Can you slice radishes and boil water? Then you can make this pickle.

Plenty of room for the creative cook to experiment.

Serve it with anything from tacos to sandwiches to fried chicken!

HOW TO PICKLE RADISHES KOREAN STYLE

Step 1: Peel and cut radishes into small cubes and transfer them to a glass jar.

Step 2: In a saucepan, heat water, vinegar, salt, sugar, and chili flakes or gochugaru just until the sugar dissolves.

Step 3: Pour over the cubed radishes. Close the jar lid and refrigerate.

Final step: Enjoy chilled 24 hours later!

NOTES ON QUICK KOREAN PICKLES

If you don’t know how to make radish pickles and are trying it for the first time, don’t overdo the spices. Let the flavor develop over a few days. Taste and then adjust the spices accordingly when you next try this Korean pickled radish recipe.
Cubing is the most popular way to cut radishes for this quick pickle because it gives you a hardy crunch perfect for salads or as a side dish. But if you’re thinking of adding it to tacos, then thinly slice the vegetable to get that tangy texture.
You can easily use any other vegetable for quick pickling in this way - cucumbers, carrots, beans, beetroot!

WHAT KIND OF RADISH TO USE FOR KOREAN PICKLING?

A Korean pickled radish recipe calls for Mu because it’s crunchier and has a flavor profile that packs a punch as compared to daikon or mooli.

How do you recognize Korean radish? It’s white with rounded green ends, giving it more of a potato shape than a tapered end.

My American readers will find it easily available in Asian grocery stores. Don’t worry if you can’t get your hands on it. Any seasonal radish will work here.

I opted for some gorgeous and stunning purple radish from Krishi Cress, which delivers fresh farm produce in the NCR. The pickles turned out tender yet crunchy and flavorful.

HOW LONG DO PICKLED RADISHES LAST?

Refrigerated Asian pickled radish lasts for a good week. So, make it a few days ahead, especially because the longer you wait, the stronger, cleaner, crisper, and more balanced its flavor will be.

HOW TO SERVE?

Typically, pickled radish is served with Korean fried chicken because the acidity cuts through the richness, priming the palate for any other dishes being served and balancing the heaviness.

I am happy serving the preserved radishes with literally anything, even dal chawal. Think of it as a supporting player, not a star, to your spread. It elevates any dish it is served with. My suggestion would be:

Hearty salads like roasted sweet potato and chickpea or lentil and millet.
Moroccan vegetable stew
Sticky sesame cauliflower
Spicy tofu stir-fry

PURPLE DAIKON RADISH RECIPE VARIATIONS

Spices: Korean pickles need salt to bring out the piquancy, and sugar to blunt vinegar’s sharp edge. Besides them, you don’t need to add more spices.

So don’t feel bound to add Korean chili powder or chilli flakes. It’s completely optional. You can even flavor the preserved radishes with coriander seeds, bay leaves, garlic, herbs, or turmeric. Treat it like a blank slate.

Vinegar: The best-pickled radish recipe is crisp with a subtle spice underneath. While the usual distilled white vinegar works like a charm, I prefer rice vinegar, the less tangy and acidic cousin.

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Chili Oil

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Korean Pickled Radish - Quick and Easy!

Korean pickled radish makes any dish you can think of more exciting to eat. It’s the simplest and quickest radish pickle recipe, but with one bite of the crisp, tart preserved radishes, everything bursts into flavors and textures.

Prep Time5

Cook Time5

Resting time1

Calories:

Author: Natasha Minocha

Ingredients

2 / 140 gms Radishes
3 tsp Sugar
1 tsp Salt
1 tsp Red chilli flakes/ Gochugaru Optional
1/4 cup /60 ml Water
1/4 cup / 60 ml Rice wine vinegar

Instructions

Peel and cut radishes into cubes. Transfer to a clean jar.
In a small saucepan, combine, sugar, salt, water, rice vinegar, and chilli flakes. Heat until the sugar dissolves.
Take the pan off the heat and pour the liquid over the cubed radishes.
Cover the jar with a lid and refrigerate for 24 hours. Enjoy!
Refrigerate up to a week.

Pomegranate Mimosa: Sparkling Wine Cocktail

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The Pomegranate mimosa is a quick one. Not stirred or shaken—exactly what you want for holiday party drinks. The sparkling wine cocktail is super fun to make and fabulously fancy!

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Easy Spritz Cookies

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Super lovely, super easy spritz cookies are like the gift of magi. These buttery, tender, and addictive treats fill up the cookie jar with one bake. And because you can make them in all sizes and whimsical shapes, a box of them is a fantastic gift for holiday celebrations!

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These simple Thumbprint Cookies filled with Raspberry Jam are buttery soft, rich, and tender with a perfectly crisp exterior. Packed with flavor, this is an easy classic holiday cookie that you don't want to miss!

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Rocky Road Chocolate Bark Recipe

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Rocky Road Chocolate Bark is the perfect gift for this holiday season and a delicious-looking treat on the table when hosting. This super easy-to-make, 4- ingredient chocolate bark is nutty, and sweet, and has just the right sprinkling of sea salt to add exquisite depth to the flavor!

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Sweet Potato Crackers | Healthy Snack Recipe

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Sweet potato crackers are airy, crunchy, savory, and super addictive. If you’re hunting for a healthy snack recipe for the holidays with a really short ingredient list that doesn’t demand a long, drawn-out process, these sweet potato chips are it!

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