Tasha's Artisan Foods

Vegan Pumpkin Donuts

October 15, 2020

The vegan pumpkin donuts are tender, moist, and delectable. The aroma of cinnamon, cloves, ginger, and nutmeg coming through with every bite elevates these donuts to unforgettable.

Vegan Pumpkin donuts | Easy eggless donuts recipe

The pumpkin lends a mild sweet earthiness to the donuts and also keeps them super moist. The buttermilk makes these donuts with pumpkin fluffy and tender! This recipe for vegan pumpkin donuts is a sure-shot winner!

Vegan Pumpkin donuts | Easy eggless baked donuts recipe

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How to make vegan pumpkin donuts?

From start to finish, the pumpkin donuts take 30 minutes, and if the pumpkin puree is already prepared, then even less. Not that the puree takes much effort.

For the pumpkin puree:

Peel and dice your pumpkin. Now you have three options:

Cook them in a little bit of water, in a saucepan with a lid tightly snapped shut.
Toss them in a bit of oil and roast till they are soft.
Use a steamer.

Irrespective of which method you use, in 15 to 20 minutes, you'll have soft, cooked pumpkin. You can puree it by mashing it with a fork or make it smoother by running it in a food processor.

Once the puree is ready, putting together the donut batter is quick work.

Combine the almond milk and vinegar in a small bowl. Set aside for 5 minutes.
Whisk all the dry ingredients- flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice in a large bowl.
Whisk all the liquid ingredients - almond milk mixture, pumpkin puree, coconut oil, and vanilla extract in another bowl.
Pour over the dry ingredients and mix until combined. You should get a smooth, thick pouring consistency batter.
Spoon or pipe the batter into the donut pan, filling 3/4 of the way.
Bake for 10-12 minutes or until a skewer inserted in the center comes out clean.
Let the donuts rest for 5 minutes in the pan before turning them out on a cooling rack.
For the topping, dip the cooled donuts in melted chocolate, and sprinkle over some chopped nuts.

Pumpkin donuts recipe notes

The donut batter is thick – similar to that of a cake. Spoon it in the greased molds of the donut pan. Fill only three-fourths of the way because the donuts rise well and you don't want the batter spilling over!
You can spoon the batter in or pipe it in the pan. I fill a Ziplock baggie with it. Snip off one end and then pipe the batter in the cavities.
Don't overbake these donuts - keep an eye on them after the 10-minute mark.

How to make pumpkin pie spice?

If the puree is what gives the pumpkin donuts its addictive texture, then it’s the pie spice that hooks you in with the aroma. Making this spice at home is so easy. All you have to do is - combine the spices mentioned below!

1 tbsp cinnamon powder

1.5 tsp ginger powder

1/2 tsp ground cloves

1/2 tsp ground nutmeg

You can easily double or even quadruple the quantities to make a small jar.

And of course, you can use store-bought pumpkin pie spice in a cinch!

Ingredients and substitutions for baked pumpkin donuts recipe

All-purpose flour: That's what I used here, but you can easily switch to wholewheat flour.

Sugar: I used raw sugar but coconut sugar, or regular white sugar, will work well here.

Oil: I love coconut oil in my baking. Any neutral-tasting oil will be a good choice in this baked pumpkin donut recipe. You can even use melted butter.

Milk: For the milk, I remain loyal to my homemade almond option. But any milk of your preference will do. Just make sure that you add the vinegar and let it rest for some time. The buttermilk will make the pumpkin donuts as airy as a cloud.

Pumpkin puree: Homemade or canned, either will be good here.

Pumpkin pie spice: Homemade or store-bought, both are wonderful options.

Serving vegan baked pumpkin donuts

I wanted to give these delicious pumpkin donuts a touch of decadence. So, I dipped them in melted dark chocolate. Some were half dunked and some just the top. For a bit of crunch, I sprinkled chopped hazelnuts right at the end.

This is, of course, a completely optional step. You can skip it and jump straight to relishing the fabulous and healthier than their fried counterpart donuts. Or you can garnish them with almonds, walnuts, or pecans.

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these Vegan Pumpkin Donuts as much as we do!

📖 Recipe

Banana Baked Oatmeal

October 10, 2020

I don’t know about you, but most mornings at my household are putting a toast in your mouth and running around, hard-pressed for time. So, weekends are a nice break from the hullabaloo, which means we prefer to sit down and enjoy a healthy, hearty breakfast.

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Easy Chocolate Peda Recipe -Diwali Sweets

October 7, 2020

Devilishly delicious and remarkably satisfying, peda is a sweet dish originating from the soils of Uttar Pradesh, North India. These fudgy treats are melt in the mouth soft and their typical recipe includes khoya, cardamom, pistachio, saffron, and the ubiquitous element of all Indian mithais – sugar.

Chocolate Pedas in a serving bowl with flowers in the background.

But I was in an adventurous mood so the saffron and pistachio went out of the window, and ushered in rose water and cocoa powder. And a handful of almond meal. The result was fudgy, nutty, totally yummy chocolate pedas.

I also dialed the sugar down a notch, preventing them from being overly sweet. Instead of rich and heavy khoya, I resorted to the lighter milk powder, turning the pedas utterly moreish and intensely chocolatey.

Easy Chocolate Peda Recipe - Diwali Sweets | Indian dessert

How to Make Chocolate Peda?

Most peda recipes that don’t use khoya ( dried evaporated milk solids)utilize condensed milk. I avoid it because of a few previous bad experiences that made my pedas wayyyyy chewier than anyone would have ever liked. That said, the beauty of cooking is that you pander to your preferences.

So for me, for now, its the milk powder route. And the chocolate pedas remain ridiculously easy to prepare, and they come together super-fast.

Begin by cooking milk powder, sugar, almond meal, and cocoa powder in ghee. Then stir in milk ( full-fat is the way to go in this recipe). Keep cooking the ingredients on low heat until everything starts to come together.

When you see the mixture pulling away from the walls of your pan, it’s done. From start to finish, the mixture is ready in 10 to 12 minutes. The cooking process is that quick. But your full attention is needed for those 10 minutes, this mixture can burn in a hot second.

Shaping the chocolate peda

Let the mixture cool, add the cardamom powder and rosewater. Then, with a gentle hand, knead it for 2-3 minutes. The kneading makes the peda mixture absolutely creamy-smooth and prevents cracks. But if you still end up with tiny fissures, don’t stress. You can cover them up with garnishing.

Traditional pedas are flat with a distinct indentation in the center made with the thumb. I let my quirky side out while making them (hence the chocolate). So, instead of the characteristic shape, I rolled them into even-sized balls.

The pedas only appear like ladoos, but where it matters (read: taste), they are one hundred percent pedas. You can, of course, shape them the conventional way.

Once you’ve formed the balls (or discs), roll them in almond meal. It covers any chinks on the surface and imparts the sweet treats with a lovely texture. For the final touch, sprinkle a handful of dried rose petals.

Variations of the peda recipe

Indian mithai has a proclivity for sweetness. I like my sweet dishes, where each flavor shines through and is not drowned out by the sugar. It’s why I added just slightly more than ¼ cup of powdered raw sugar, making perfectly balanced pedas.

But if you prefer a sweeter taste, up the sugar to ½ cup. Don’t go overboard because, remember, powdered milk has sugar in it too. You can easily substitute raw sugar with jaggery powder. Regular white sugar works too, as long as you grind it.

For those who feel the aromatic rose water takes a very strong upper hand, simply leave it out. In case you don’t have any almond meal around, switch it with desiccated coconut as I did for my coconut cardamom pedas.

I adore the intensity of chocolate gleaming through in each bite, but you can always reduce the amount of cocoa powder. To make vegan chocolate peda, use coconut oil and plant-based milk powder.

Serving the Easy Chocolate Peda

No-fuss, no stress, and no bother. Soft, chewy, and nutty, these chocolate pedas are such fun to make that you don’t need the festivities in the air as an excuse to whip them up. Although truth be told, the whiff of rosewater instantly brings Diwali cheer to the home.

You can serve them right after garnishing or store them in the fridge for a few days. Chances are they’ll disappear faster than you imagine. Mine did because, apparently, the kids have discovered a new favorite.

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

📖 Recipe

Cinnamon Cheesecake Recipe

October 5, 2020

Cinnamon cheesecake recipe....another fall favorite! Creamy, velvety cinnamon-spiced cheesecake topped with luxurious, juicy figs with a dribble of golden honey and crunchy walnuts. So sublime, yet so easy to make!

Cinnamon Cheesecake topped with figs on a cake stand.

An utter symphony of flavors, this smooth and creamy cinnamon cheesecake is blissful. No water bath, no technique, this cheesecake is rather simple to make! The cinnamon is not overpowering at all. In fact, it balances the delicate sweetness with a nice warmth, pairs perfectly with honey, and lets the fresh figs shine!

I am obsessed with fresh figs! Plump green ripe figs with a ruby red delicate interior, these fruits are a treat to the eye and palate. They add a fresh seasonal touch to this rich dessert.

If you love figs as much as I do, you'll really enjoy this delicious fig bread, creamy fig and dates smoothie, and this super-easy homemade fig jam!

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Why You'll Love This Recipe

✨ Warm and cozy flavors! Cinnamon adds a deliciously spiced twist to the creamy cheesecake.

✨ Roasted figs, walnuts, and honey add a beautiful seasonal twist to this seasonal dessert!

✨ Rich, velvety smooth, and perfectly set without complicated steps or a water bath! Easy and fuss-free recipe.

✨ It looks so gorgeous even if it cracks! It's so wonderful for special occasions and entertaining, and easy enough for a weeknight treat!

cheesecake with figs and walnuts on a cake stand.

Recipe Ingredients

Cream cheese: Full-fat cream cheese at room temperature works best here. You can use store-bought or homemade cream cheese.

For the Crust: I used finely crushed Marie biscuits, walnuts, and melted butter. You can use Graham Crackers or Digestive cookies too. Walnuts add a lovely nutty flavor and texture. You can leave them out if you wish.

Eggs: They add richness and structure. Please use room-temperature eggs. To make an eggless variation, please follow the recipe for my saffron cheesecake.

Sweetener: I used raw sugar and honey in this cinnamon cheesecake recipe. You can use regular granulated sugar instead of white sugar. Honey adds a floral note that complements cinnamon and figs so well.

Cinnamon powder: The star of the show! It brings a wonderful earthy warmth and aroma to the cheesecake. I like to use Ceylon cinnamon powder for its subtle sweet flavor.

Cream: I use 25% fat cream at room temperature. Heavy whipping cream will also work.

Please see the recipe card for full information about the ingredients and quantities.

How To Make Cinnamon Cheesecake

Step 1: Start by roasting the figs

Quarter the figs and sprinkle them with coconut sugar and a touch of coconut oil. Evenly spread the figs in a baking dish and bake for 20-30 minutes, until juicy, jammy, and lightly caramelized.

Step 2: Bake the cinnamon cheesecake base

Combine Marie biscuits and walnuts in a food processor and blitz till you get fine crumbs.
Mix this mixture with melted butter in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom and sides of the pan. Bake for 10 minutes. Lower the oven temperature while you're preparing the filling.

Baked crust for cheesecake in a cake pan.

Step 3: Cheesecake filling

Beat cream cheese, cream, sugar, honey, cinnamon powder, and flour in a large bowl with an electric mixer.
When this mixture is smooth, add one egg at a time, mixing well until incorporated. Stir in the vanilla extract.
Pour into the prepared crust.

Step 4: Bake the cheesecake

Carefully place in the oven and bake for about 50-60 minutes. The top of the cake should look cooked, and the center should be a bit wobbly.
Turn off the heat, slightly crack the door open. Allow 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 and place on your serving plate.

Step 5: Top the cooled cheesecake with the roasted figs, honey, and walnuts. Slice and enjoy!

Honey being poured on the cinnamon cheesecake which is topped with figs and walnuts.

Pro Tips

Make sure all of your ingredients are at room temperature before making the filling.
Don’t overbeat the batter. You don’t want to over-aerate it. Less air in the batter means the cake will be moist, dense, and rich.
Bake at the recommended low temperature.
It is always tempting to peek into the oven, especially with longer bake times. But trust me - as you can see with the cracked surface of my cinnamon cheesecake, it does not appreciate interference!
Don't worry if this happens, though. This blog is a testimonial that even if the top gets a few cracks, the dessert itself will still look and taste exquisite. Plus, some toppings are always a great way to mask the mistakes!
Once the center of the cake feels slightly springy to the touch and wobbles just slightly, you should turn off the heat and crank the oven door open for about 30 minutes with the cake in the oven. This ensures that the top doesn’t fall or crack.
Cool the cake in the refrigerator for at least 8 hours.

cinnamon cheesecake with figs, walnuts, and honey on a cake stand.

How To Store Cinnamon Cheesecake

You can store the cinnamon cheesecake in an air-tight container in the refrigerator for up to 5 days.

You can also freeze the cheesecake without the topping. Wrap in plastic wrap or an air-tight container and freeze for up to 1 month. Thaw in the refrigerator before serving.

A slice of cheesecake topped with roasted figs and honey on a small plate.

More Cheesecake Recipes

📖 Recipe

Chocolate Pumpkin Swirl Muffins

October 2, 2020

If there was ever a perfect recipe to kickstart my fall buzz, it's these delicious Chocolate Pumpkin Swirl Muffins. Made with hearty, wholesome ingredients, these are a fantastic guilt-free indulgence.

Chocolate Pumpkin Swirl Muffins | Easy vegan pumpkin muffin recipe

The muffins are incredibly flavourful, soft, and tender, too, thanks to the pumpkin puree. A bonus to these healthy vegan treats is that they are super simple to make! Sweet, chocolatey, and cosy. What’s not to love? If you needed another reason to try these out, just the scent of cinnamon, nutmeg, and cloves wafting through the air as you bake them might do the trick.

How to Make The Chocolate Pumpkin Swirl Muffins

Start with making your pumpkin puree. Unless you have access to canned pumpkin puree instead. In that case, just open the can!

It's very simple, peel and dice 500 gms of pumpkin. This would yield approximately 250 gms of puree. Steam in a saucepan with a tightly covered lid, for about 20 minutes. You can mash it with a fork or blend it in your blender to get a smooth puree.

Next, we are going to mix the almond milk and vinegar together in a bowl. Let that sit aside for 5 minutes.

Another quick mixture to make is your pumpkin pie spice. To make the most of the pumpkin we are adding in, I like to use a combination of spices that will accompany it best and add extra warmth to the muffins.

Now let's get to the main show - sift together wholewheat flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.

Now the raw sugar gets stirred in.

In a small bowl, whisk together the milk-vinegar mixture, oil, pumpkin puree, and vanilla extract.

Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.

I had some hazelnuts sitting in my refrigerator, so into the batter they went along with a handful of lovely 70% dark chocolate chips.

Process for making Chocolate Pumpkin Swirl Muffins | Easy vegan pumpkin muffin recipe

Making the “swirl”

My favorite part - making them pretty!

Divide the batter in half. Stir in the cocoa powder in one half of the batter.

Put 1 tablespoon of pumpkin batter in each cup, put 1 tbsp of chocolate batter on top. Repeat the layers one more time.

Continue with the rest of the cups, until all the batter is used up.

With a wooden skewer or toothpick, gently create the swirls. Don't overdo the swirl, otherwise the two batters will get too mixed up and you’ll lose the effect!

Bake & Serve

Bake the muffins at 180 C for 20-22 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached. Serve warm and enjoy!

These muffins can be stored in an airtight container in the refrigerator for 3 days. Reheat in the microwave before eating.

Variations

A typical pumpkin pie spice has cinnamon powder, nutmeg, cloves, and ginger. Feel free to tweak this based on what you have on hand at home. Now if you don't want to bother with pumpkin pie spice, just stick to cinnamon powder. You'll still get fabulous muffins, trust me. Of course, if you get your hands a good quality store-bought one, go ahead and use that.
I like to use plant-based milk in my baking, wherever possible. But please please feel free to use regular milk here if you wish.
These muffins can be made with all wholewheat or all-purpose flour if you wish. I haven't tried these with a gluten-free one though.
I am partial to raw sugar and coconut sugar in my bakes, but you can just as easily go with regular white sugar if you like.
You can add in any kind of nuts here - walnuts, almonds would be wonderful additions to these muffins. Though, I think these will be fabulous plain as well.

Tips for perfect chocolate pumpkin swirl muffins

Always mix the dry ingredients and wet ingredients in separate bowls. Pour over the wet ingredients over the dry ones and use a spatula to gently combine them.
Don’t over mix. The batter is supposed to look lumpy and a bit scraggy. The ingredients should be just moistened.
Add the mix-ins, like fruits, nuts, chocolate chips last and again very gently stir them in.
Use paper /silicone liners or else grease the baking cups really well. I always prefer paper liners for a mess-free cleanup.
Fill the pans only 3/4s of the way. Add water to the empty cups if you don’t have enough batter to fill up all. This helps in even baking.
Wait for a few minutes before taking out the ready muffins from their pan, then put them out on a wire rack to cool. You don’t want soggy bottomed muffins.

More Delicious Pumpkin Desserts

Pumpkin Pie Bliss Balls

Chocolate Chip Pumpkin Cookies

Pumpkin Banana Bread

📖 Recipe

Gluten-free Apple Hand Pies

September 28, 2020

We continue to celebrate apples with these gluten-free apple hand pies! Easy to make, fun to eat, and so full of all the fall flavors. The fresh apples pair with the warmth of cinnamon and nutmeg to create the most comforting dessert imaginable. Sweet with a hint of nuttiness - the goodness of classic apple pie is matchless.

Gluten-free Apple Hand Pies | easy apple pie recipe

There is something soul-stirring about a warm, freshly baked apple pie. It takes me back to my childhood when mom would bake one and serve it with a little pitcher of cream. We'd be watching our Sunday evening movie and chomping away happily. What a treat that was!

Lucky for us, it still is...she continues to bake them once in every while and now my kids run to her house to eat it straight out of the oven!

I, on the other hand, have grown partial to apple hand pies. I’ll sit with a plateful and enjoy them with a healthy dose of Netflix! They have a tender, buttery crust and are packed with flavor. Fresh apples and cinnamon are the quintessential Fall combination that makes everything cozy and wonderful.

Filling for the Gluten-free Apple Hand Pies | easy apple pie recipe

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How to Make Apple Hand Pies

I used buckwheat flour to make the perfect pie crust. Mix flour with a tiny bit of sugar and then cut with chilled cubes of butter. Add in ice-cold water and then bring it together into a smooth dough.

Because the flour is gluten-free, you don’t have to worry about overworking the dough, but the dough is quite fragile. Divide into two halves and cover with cling wrap. It's a good idea to let it rest in the refrigerator for at least an hour.

After the dough is chilled, working with one half at a time, roll it out into a rough circle. I prefer the 1/4" thickness. Using a 2- 2.5" round cookie cutter, cut into discs. Place on your parchment-lined baking tray and refrigerate for a little bit.

Steps for making Gluten-free Apple Hand Pies | easy apple pie recipe

Assembling the Hand Pies

Plop a small teaspoon full of the lovely apple filling, wet the edges with water, and place the second disc carefully on top of the filling.

Rolling the dough out between two sheets of butter paper makes the task much easier and mess-free. However, I skipped that part this time and went straight to the flour-dusted kitchen counter.

Take your first disc and dampen it with water on one side, put a small teaspoon of filling in the center. Now place the second disc carefully on top of the filling.

Press it down gently. Prick the surface with a knife or fork. This is to enable the steam to escape. Repeat with the rest of the discs till you have used up all of them.

Lightly brush with egg or milk. Sprinkle with some extra cinnamon or sugar if you'd like.

Baking the Hand Pies

When you're ready to bake the pies, preheat the oven to 180C and line a baking tray with Silpat or baking paper.

Bake them for 20 - 25 minutes until golden brown. When done baking, turn them onto a cooling rack for 10 - 15 minutes.

What you will soon have is a lovely crumbly, buttery, flaky pie crust filled with fragrant apple filling spiced with cinnamon and nutmeg. My kitchen smelled like heaven for hours after these were done baking!

Apple Hand Pie Recipe Notes

When making the dough, the butter has to be chilled and cut into small cubes. The same goes for water as well. You can add ice cubes to the water to chill it.
You will have some of the gorgeous filling left over. You can use it to top toast, oatmeal, pancakes, paranthas, plain yogurt, or eat it as is... It's just simply delicious!

Variations

In case you do not want to go the gluten-free route, you can substitute buckwheat flour for all-purpose flour or any flour you have on hand! The dough is incredibly simple to make.
You can make these pies vegan, like my mulberry crumble pie. Just substitute butter for chilled coconut oil and brush the tops with plant-based milk/ cream.
In case you do not have nutmeg, you can still make a fantastic filling. But if you want a little more flavor, you can use pumpkin pie spice or even a touch of chai masala instead.
You can use puff pastry to make these hand pies as I did for my strawberry turnovers!

Serving the Apple Hand Pies

We just loved them as is. But for an extra touch of decadence, I drizzled some leftover caramel sauce from my chai-spiced apple cake!

These pies are my way of reminiscing with a twist. I made this gluten-free and turned them into cute little parcels. Easy to eat, easy to carry, great for snacking or as an after-dinner dessert, and especially fabulous when you want to sit down with your mum for a long chat over a cup of tea!

📖 Recipe

Apple Walnut Salad

September 26, 2020

Crispy apples, crunchy greens, and smoked Gouda give the apple walnut salad a perfect play of textures. The quinoa salad with apples and cranberries is the ideal fall recipe - delicious, wholesome, and so easy to put together!

apple walnut salad in an oval platter with wooden serving spoons.

Fall is here, and the sweltering grip of summer is finally ending, which, in my home, means one thing: a lot of munching on crunchy, sweet, and satisfying apples. After baking these delicious gluten-free apple cinnamon waffles and chai apple cake, I wanted to make something savory with the juicy apples.

So, when I got a fresh batch of organic greens delivered from a local farm, I decided to combine them with apples and create a crispy, creamy, crunchy apple & walnut salad.

sliced apples and pomegranate on top of quinoa and salad greens.

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Why We Love This Apple Walnut Salad

Not to toot my own horn, but this salad is absolutely delectable.

Perfect for fall (or any other time of the year).

Made with minimal effort and super quickly.

Healthy without compromising on taste, even one bit.

A delicious balance of sweet, sour, bitter, salty, and umami.

Serve it as an appetizer, or bulk it up with cheesy toasts and call it a full meal.

Recipe Ingredients

ingredients for making apple walnut salad.

Apples have a boatload of vitamin C (and others) that’s excellent for immunity and a high fiber content for metabolism. Use any apple variety locally available to you. The crispier and firmer they are, the better the salad.

Walnuts: Coarsely chop them.

Quinoa: Cook and cool it beforehand.

Greens: I love the brightness of baby spinach and peppery arugula. You can pick any other fresh green with a bold flavor that stands up to the taste of apples.

Dried cranberries give the salad with apples and walnuts a pop of color and tangy sweetness.

Add-ins: pomegranate arils along with creamy, smoky Gouda cheese.

Balsamic Vinaigrette Ingredients

Balsamic vinegar	Extra virgin olive oil	Dried thyme
Maple syrup/honey	Salt	Pepper

See the recipe card for full information on ingredients and quantities.

Variations

Quinoa: You can leave it out and use cooked millet, wild rice, red rice, or even couscous instead.

Cranberries: Apples and raisins are always a lovely pairing and something you can use instead of cranberries.

Gouda: The mild taste of gouda complements fruits and nuts naturally, but any cheese, I surmise, would work like a charm in this salad with apple and walnuts. Try cheddar, brie, or even a plant-based cheese.

Dressing: Switch maple syrup for honey. If you have fresh thyme, use it.

How To Make Apple Walnut Salad

Step 1: Add all the ingredients for the balsamic salad dressing to a small jar. Secure the lid and shake the jar till all ingredients are well combined.

Step 2: Make a bed of greens on your platter or bowl.

Step 3: Layer cooked, cooled quinoa on top. Toss the quinoa with half the balsamic dressing.

Step 4: Arrange a layer of thin, juicy apple slices.

Step 5: Sprinkle a few crunchy walnuts, some pomegranate arils, and cranberries.

All ingredients for the apple salad on a serving platter.

Step 6: Finish with a handful of microgreens and rich, musky pieces of smoked gouda.

Final step: Serve immediately and savor!

Spooning the balsamic vinaigrette over the Apple Walnut Salad.

Recipe FAQs

Do I need to peel the apple for this salad?

It’s totally up to you. I prefer to leave the skin on. In case you have fussy eaters at home, please go ahead and peel them.

How to stop cut apples from browning?

Apple slices oxidize fast. Sprinkle lemon juice on top to stop them from browning. If you’re prepping the apple and walnut salad ahead of time, then store the cut apple in cold water mixed with a spoonful of lemon juice. Refrigerate them, and when you’re ready to serve, simply pull the slices out.

How to make balsamic vinegar dressing at home?

Balsamic vinaigrette is a very basic salad dressing. A 2-minute job at the most! I love to keep a jar in my refrigerator so I can dress my salads in a jiffy like I did for my summer pasta salad.
- In a small jar with a tight lid, add balsamic vinegar, olive oil, maple syrup, and dried thyme.
- Add in salt and pepper to taste, and then shake it all.
- Pour the dressing on the salad. Store the leftover salad dressing in the refrigerator.

apple walnut salad in a serving platter.

Love Salads? Try These Recipes!

📖 Recipe

Coconut Ginger Madeleines

September 24, 2020

A lot of people can throw together ingredients for a decent bake. But when you’ve been baking for years, you want each piece of joy to be an experience. A taste journey that evokes forgotten memories or longings for something new.

Coconut Ginger Madeleines | Easy vegen coconut madeleines recipe

So, when I started gathering things to bake madeleines, I couldn’t fathom what flavors to use. I’ve already made them the traditional way – with lemon and orange. I’ve even made them the unconventional way – with chocolate.

And then, I decided to throw caution to the wind and explore a new combination. That’s how the coconut ginger madeleines came about.

With each bite of the buttery, ribbed cookies, I could taste the mellow coconut first and the sharp notes of the ginger second. The almost sponge cake-like madeleines were soft and tender on the inside with a lovely crunch on top from the toasted coconut.

I whole-heartedly endorse making them at least once. And if you’re thinking ‘but I don’t have madeleine molds,’ don’t worry. I imagine these will do well as mini-muffins. The only change will be the texture. You’ll still get that distinct nutty taste of coconut offset by the kicky bite of ginger exceptionally well.

How to Make Coconut Ginger Madeleines?

You begin by whisking, not sifting, the dry ingredients together – flour, desiccated coconut, salt, raw sugar baking powder, and ginger powder.

For the flour, I used half quinoa and half all-purpose. You can use only all-purpose flour or even whole wheat flour. I am not entirely sure if the madeleines will hold their shape if made with just quinoa flour.

The recipe is vegan, so a gluten-free flour like quinoa might not do all that great. If you try the recipe with only quinoa flour, I recommend adding an egg or flax egg.

In another small bowl, mix almond milk, coconut oil, and a little bit of vanilla extract. Stir the dry ingredients into this very gently till everything is well moistened.

Chill the batter for a few hours, give it whisk, scoop it in your madeleine molds and then bake. These bake at higher temperatures, so the time is about 10-12 minutes. Do check them after the clock strikes the last minute, as they can dry out in a blink of an eye.

Tips for baking great madeleines

Madeleine batter must be cooled before baking. The lower temperature solidifies the oil or butter, and gives you that gorgeous hump on the top and scalloped belly on the bottom. You can even slide your mold in the refrigerator along with the batter.

Grease your molds if they are made of metal. Brush them liberally, don’t be sparing with it. If you use silicone molds like me, then you can skip this step.

Try not to overfill the molds. Think spooning the batter right at the center, instead of spreading all over to touch the sides evenly. This will save you from misshapen monsters and give you flawlessly ribbed coconut ginger madeleines.

Variations of coconut ginger madeleines

Ginger is key to this madeleine recipe. Combined with coconut, its unique citrusy and earthy flavors make for the perfect marriage.

I really couldn’t get my hands on crystallized ginger. Otherwise, I would have used them to get that extra bite. In case you don’t like the warming kick of ginger, lessen the amount of powder you add.

If coconut oil is not your cup of tea, then replace it with melted butter as I did for my lemon madeleines. Remember to cool the butter a bit before you add it.

Instead of raw sugar, regular white sugar will work too, or you can even use coconut sugar. Homemade almond milk is my go-to choice, but any milk you’re partial to is fine.

Serving the Coconut Ginger Madeleines

I dipped the ends of these summery yellow and fantastically soft cake-cookie amalgams in a thick glaze made of almond milk and icing sugar. I sprinkled some crunchy toasted shredded coconut on top of the glaze to create one more layer of texture.

Glazing is entirely optional. Madeleines are pretty even without any adornments. Dust a spot of sugar on top, and they’re ready to be devoured.

While for most cookies and cakes, I advise cooling; that’s not the case with madeleines. Eat them right away while they are still warm from the over. It begets a pleasure that you simply can’t put to words.

That’s not to say you can’t enjoy them cold. That’s the best time to dunk them in your cup of tea or coffee. The man of the house had them with black coffee to his great relish.

The raw sugar blended with coconut’s natural sweetness was just enough that the delicate tea cakes were not cloyingly saccharine. Fused with the gingery zest that came through with every bite, the coconut ginger madeleines had the most astonishingly well-balanced flavor profile.

Suffice to say I one-upped my coffee hazelnut madeleines, something that couldn’t be true in any realm of my imagination!

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

📖 Recipe

Chai-Spiced Apple Cake

September 21, 2020

Chai-spiced apple cake is an easy apple cake that you can eat any day and anytime made a touch extravagant with homemade chai masala. Warm and cozy, this cake comes together so easily you'll want to make it every week!

apple cake drizzled with caramel on a wooden board with chai spice and apples.

As fall rolls around, an abundance of apples makes me want to bake. And this chai apple cake is just what I've been dreaming of. The chai spice enlivens the flavors of the cake and turns it delightfully aromatic. The thick caramel sauce drizzled on top takes the decadence up a notch.

If you enjoy the cozy, warm flavors of chai spices, you will love my masala chai tiramisu and chai-spiced chocolate truffles!

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chai apple cake topped with caramel sauce on a plate.

Recipe Ingredients

Flour: I used a mix of whole-wheat flour and all-purpose flour. You can use just one of them.

Apples: I used a mix of a local variety, Kinnaur and Granny Smith. Use any you prefer.

Chai masala: You can use my homemade chai masala recipe to make it or use a store-bought one. In case you’re short on time and spices, replace it with nutmeg and cinnamon powder. Both spices pair with apples exceptionally well.

Oil: As always, you can switch coconut oil with any neutral-tasting oil. Even olive oil will work like a charm as it did for my vegan apple crumble cake. Melted butter will do well here too.

Yogurt: You can replace the coconut yogurt with plain Greek yogurt or a homemade option. When using the latter, remember to drain all excess moisture.

Sugar: I used raw sugar, but regular white sugar goes well too.

See the recipe card for full information on ingredients and quantities.

How To Make Chai Spiced Apple Cake

This vegan chai apple cake looks fancy but it couldn't be easier to make! And while the cake is baking, take a minute to enjoy the beautiful fragrance of apples and spices permeating your home!

sifted dry ingredients in a large glass bowl.

Step 1: Sift all-purpose and wholewheat flour, baking powder, baking soda, salt, and chai masala in one bowl.

whisked wet ingredients in a glass measuring cup.

Step 2: In another bowl, whisk together the yogurt, coconut oil, vanilla extract, and sugar.

Grated apples on top of the cake batter in a glass bowl.

Step 3: Combine the wet and dry ingredients. Fold in the grated apples.

apple cake batter in a round cake tin topped with apple slices.

Step 4: Pour into the prepared pan. Level the top and arrange the apple slices on top.

Baked chai spiced apple cake in a round cake tin.

Step 5: Bake for 45-50 minutes or until a skewer inserted in the center comes out clean.

Step 7: Let the cake cool in the pan for a few minutes before turning out on a cooling rack.

Step 8: Let the cake cool completely before drizzling over the caramel sauce, if using.

Step 9: Slice, serve and enjoy!

Pro Tips

The batter for this vegan apple cake is remarkably thick, unlike usual soft-dropping cake batters. So, don’t be tempted to add more wet ingredients. The grated apples will turn the thick batter into a superbly moist cake.

Don't overmix the batter. Stir the dry ingredients in the wet till everything is well moistened.

Instead of grating the apples, you can also dice them finely to add more texture to the cake.

All the texture I needed from the cake came from the apples. For those looking for some extra crunch, add chopped walnuts or almonds to the batter.

Baked apple cake on a serving plate with a knife and chai masala in the background.

How To Serve

Let the spiced apple cake cool, then garnish as per preference. I drizzled it with caramel sauce to make the simple cake a tad indulgent, special, and memorable.

While I used my homemade caramel sauce, you can use your favorite store-bought one as well.

You could also just sprinkle it with some powdered sugar.

The cake stays well in the refrigerator for 3-4 days. I recommend refrigerating it especially if it's still hot and humid in your neck of the woods.

What Kind Of Apples To Use

I used local Kinnaur apples along with Granny Smith. I love the mix of sweet and tart apples in my baking.

That said, use any apples you prefer. Firm apples with a sharp bite are better for baking as they retain their texture. You can use Gala, Golden Delicious, Pink Lady, or Honeycrisp.

Sliced apple cake drizzled with caramel sauce.

More Easy Apple Cake Recipes

📖 Recipe

Homemade Chai Masala

September 20, 2020

Chai masala is an exquisite blend of aromatic spices that adds a unique flavor to Indian tea. A cup of fragrant masala chai is always so warm and comforting!

chai masala in a small bowl on a wooden board with ingredients in the background.

Chai is not a beverage. It’s the soul and heart of my days. When friends drop by, I brew tea. When the family gets together, I brew even more tea. On a sad day, a cup of tea becomes the cozy embrace I crave. On a tiring day, masala tea is what revives me.

A cup of masala chai or tea on a wooden board with ingredients scattered.

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What Is Chai Masala?

Made with a blend of spices that grace every Indian pantry, chai masala adds a unique flavor journey to tea very much worth exploring.

Traditionally, chai masala uses a balance of cloves, ginger, cardamom, cinnamon, and black peppercorn. But just like mint chutney, each household has a different take on its tea masala.

So, there is no right or wrong way to make it. It all depends upon which direction your tastebuds want to take it.

Why Make Homemade Chai Masala?

Yes, you can buy readymade chai masala, but I feel it never packs the same punch. Freshly grinding the spices gives more depth and aroma that you can never get out of a boxed version.

Besides the guaranteed freshness, you can customize the assortment of spices as per your preference. You can include any spice you adore, or remove the one that doesn’t sit right with you.

I also like to make tea masala because I’m forever adding it to my bakes. See my chai-spiced chocolate truffles, spiced apple cake, masala chai tiramisu, and chocolate cookies with chai spice. The comfort, warmth, and contentment the chai masala brings are unrivaled.

Recipe Ingredients

The seven spices I use to prepare chai masala at home are:

Cloves: This is a very bossy spice that tends to run rampant over other flavors. Grinding it into a powder reduces the sharp tang and adds more depth to tea.

Nutmeg: I call it a chameleon spice because it has more nuances to its flavor than any other. It makes tea sweetly spicy and warmer.

Green cardamom: A truly enlivening spice that has an intense flavor and when eaten raw gives an inimitable taste sensation. Grinding makes it highly aromatic and perfect for bringing fragrant sweetness to the tea.

Cinnamon: The piquant spice has a peculiar balance of sweet and spicy. Adding it to tea makes the flavor subtly sweet and warm.

Ginger powder: A slightly fiery and hot spice that tends to impart a rich woody zest to dishes. It perks up tea with a spicy and warm buzz.

Black pepper: Adding the hot, earthy spice to tea makes it gorgeously pungent.

Fennel seeds: The spice with an aromatic bouquet and a refreshing taste is a unicorn – it’s both warming and cooling.

See the recipe card for full information on ingredients and quantities.

How To Make Homemade Chai Masala?

You take all the spices you want in the masala and grind them into a fine powder. That’s it. It’s that easy to make.

I do like to dry roast the spices for about a minute in a skillet. Let them cool and then grind. It makes the fragrance and flavor of the spices more verdant and intense. But this is an entirely optional step, and if you’re not in the mood for extra effort, please skip it.

Homemade Chai Masala | Easy chai spice masala recipe

How To Use

With chai masala, a little goes a long way. If you’re preparing one cup of black tea, add a quarter teaspoon of the powder. Let it come to a boil and add some milk. Let it simmer for 1-2 minutes. Strain, add a sweetener of your choice, and enjoy!

I have a plant or two of holy basil growing in my garden, so I always put 2 or 3 leaves to my morning and 4 pm cuppa. For those who love a gingery taste, grate some fresh ginger in your brew.

You can even make herbal tea with the masala. Simply brew the powder in simmering water for a couple of minutes and serve with a dash of lemon.

It's a great spice mix to have on hand for baking too, see my chai spiced walnut cookies!

Recipe Notes

You can adjust any of the spices based on your taste. I’m not too fond of a very sharp punch to my tea, so I go light on the black pepper.

When it’s winter, I up the amount of cinnamon and ginger as both are warming spices. During summer, when you need a bit of cooling, it’s cardamom and fennel that dominate.

I highly recommend making the spice mixture in small quantities and maintaining its freshness by storing it in an air-tight jar.

More DIY Pantry Essentials

📖 Recipe

Tried this recipe?Let us know how it was!

Homemade Chai Masala

Natasha Minocha

Made with a blend of spices that grace every pantry, homemade chai masala adds a unique flavor journey to tea very much worth exploring.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Spice Blend

Cuisine Indian

Servings Servings

Calories 11 kcal

Ingredients

▢ 2 tbsp Fennel seeds / saunf
▢ 1.5 tbsp Green cardamom / elaichi
▢ 1 tbsp Cloves / laung
▢ 1.5 tsp Black pepper / kali mirch
▢ 1 stick Cinnamon / dalchini
▢ 1 tsp Ginger powder
▢ 1 tsp Nutmeg powder/ Jaiphal

Instructions

Dry roast the fennel sees, cardamom, cloves, black pepper and cinnamon stick ( broken into small pieces) for 1 -2 minutes. Just until they are fragrant.
Cool the spices and grind them in your coffee/ masala grinder to a fine powder.
Grate the nutmeg.
Stir in the ginger and nutmeg powder into the spice mix.
Mix well and store in an air-tight jar.
Use 1/4 tsp per cup of masala tea. Enjoy!

Notes

With chai masala, a little goes a long way. If you’re preparing one cup of tea, add a quarter teaspoon of the powder.
It's best to make the spice mixture in small quantities and maintain its freshness by storing it in an air-tight jar.

Nutrition

Serving: 1 ServingCalories: 11kcalCarbohydrates: 2gProtein: 0.4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gSodium: 2mgPotassium: 42mgFiber: 1gSugar: 0.1gVitamin A: 5IUVitamin C: 0.5mgCalcium: 25mgIron: 0.5mg

Homemade Bagels Recipe

September 17, 2020

Good food. That’s what I needed. Because there is nothing more satisfying than freshly-baked yeasty goodness, I knew it had to be a variety of bread.

Since I have quite a few bread recipes, I wanted to try something new. Then I stumbled upon a mouthwatering bagel photo with a shiny crispy crust. And you know what happens next, right?

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Eggless Double Chocolate Chip Cookies

September 14, 2020

These eggless double chocolate chip cookies are thick, soft, and so gooey. Loaded with melty pools of chocolate and a sneaky hint of coffee, they’re incredibly easy to make and polish off!

A plate of chocolate cookies with a glass of milk.

As much as I crave a good tiramisu or a saffron Tres leches cake, some days all I want is a simple, very good chocolate chip cookie. The kind that comes together quickly, without any fuss, bakes up fast, and begs to be eaten warm off the tray! This double chocolate chip cookie recipe is made for those days.

These crowd-pleasing double chocolate cookies are also wonderful for your Holiday cookie baking, cookie exchange, or gifting!

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Why You’ll Love This Recipe

✨ The foolproof cookie recipe is super easy, super dependable, super satisfying! Perfect for chocolate lovers (who can also try cinnamon chocolate chip scones next).

✨ The recipe is vegan-adaptable. Just swap butter for coconut oil or vegan butter, and use dairy-free chocolate to make vegan double chocolate chip cookies.

✨ Soft centers, crisp edges, and that glorious chocolate-on-chocolate action make these double chocolate chip cookies without eggs just perfect for holiday gifting. My suggestion? Pair them with maple pecan cookies for contrasting flavors!

✨ The recipe is so fun and customizable. Add nuts for crunch, dates for chewiness, or more chocolate (or less chocolate). Whatever makes your heart happy. Anyway you make these, they are just fantastic!

Reader Love ❤️

This is my go to cookie recipe, back again for another batch! - Sarah

Hi Natasha...Have to thank you for a lovely recipe..which is decadent and guilt free at the same time... tried my hand at the cookies and they turned out quite good..so happy for that! Thanks once again...keep sharing lovely recipes! - Vrushali

Double Chocolate Chip Cookies Ingredients

Labelled ingredients for making double chocolate chip cookies.

Flour: All-purpose flour is the best choice. But you can also add a portion of buckwheat flour, like I did, for a nutty flavor. You can also switch it with wholewheat flour, oat flour, or almond flour, like in my almond ricotta cookies.

Butter has to be at room temperature. It helps trap air when creamed with sugar and gives your cookies lift. You don’t want to use melted butter. It makes for flat, sad, pancake cookies.

Sugar: I prefer to use raw sugar when it’s lying around in my pantry. Regular, granulated sugar works great in egg-free double chocolate chip cookies. You can also use brown sugar for a more caramel flavor.

Flax eggs are your egg replacement. To make flax eggs, mix 2 tablespoons of ground flaxseed powder with 6 tablespoons of water and let sit 10–15 minutes. Or you can use 2 whole eggs.

Cocoa powder: Use good-quality, unsweetened cocoa for a deep, rich chocolate flavor.

Coffee powder is optional, but amazing. Just a small amount makes the chocolate taste richer and darker.

Vanilla extract is for warmth, aroma, and balance. I prefer my homemade vanilla extract.

Chocolate chips: I used 70% dark chocolate chips for intensity, but milk chocolate, white chocolate ( like my white chocolate cranberry cookies), or a mix works. You can even chop up a chocolate bar. There is no wrong choice here.

See the recipe card for full information on ingredients and quantities.

Chocolate chip cookie on parchment paper.

How To Make Double Chocolate Chip Cookies

Step 1: Set your oven to preheat and line your baking tray with Silpat or parchment paper.

Step 2: Make the flax eggs and let them rest for 10–15 minutes. It should thicken into a gel-like mixture.

Step 3: In a bowl, sift together all-purpose flour, buckwheat flour, cocoa powder, baking powder, baking soda, and coffee powder

Step 4: In another bowl, beat softened butter and sugar until creamy, pale, and slightly fluffy. Don’t rush this step.

Step 5: Pour in the flax eggs and vanilla extract. Beat gently until everything is combined and glossy.

Step 6: Fold the flour mixture into the wet. Stop mixing the second the dough comes together.
Now stir in the chocolate chips.

Step 7: Cover and chill the cookie dough for at least 30 minutes. Don’t skip this. The chill time stops the cookies from spreading flat and makes the flavors deeper.

Step 8: Scoop dough balls. Place on a lined baking tray. Add a pinch of flaky sea salt on top.

Step 9: Bake at 180°C (350°F) for 12–14 minutes.

Step 10: Let the cookies cool on the tray before storing or serving.

Top Tips

Your butter must be room temperature. Soft enough to press with a fingertip, but not melting.
Don’t overmix. Too much mixing forms too much air, so the cookies rise too high when baking and then collapse flat later.
Space out your dough balls. These double chocolate chip cookies spread moderately, so give them room to breathe.
Chill the dough for 30 minutes minimum. Cold dough makes thicker cookies, a deeper flavor, and perfect soft centers.
This dough can be refrigerated for up to 2 days. You can also freeze it for 1 month. Scoop the cookie dough out on a tray. Freeze, then transfer the dough balls into a freezer-friendly container or Ziplock bag. I also prefer to refrigerate scooped-out dough.

A platter full of double chocolate chip cookies.

Recipe FAQs

Why did my double chocolate chip cookies fall flat?

The most common reasons are that your butter was melted instead of being at room temperature. You didn’t chill the dough for long enough. You overmixed the dough. Or your oven was too hot.

Can I skip the coffee?

For sure you can! But it really deepens the chocolate flavor. You won’t taste coffee, I promise. And if you love the taste, try mocha gingerbread biscotti next.

How do I store these double chocolate chip cookies?

These cookies will last 1 week in an air-tight container.

More Chocolate Cookies

📖 Recipe

Apple Cinnamon Buckwheat Waffles

September 12, 2020

Start your morning with these gluten-free apple cinnamon buckwheat waffles—crisp on the outside, fluffy on the inside, and bursting with cozy fall flavors.

These vegan gluten-free apple waffles are not only easy to make, but they're also packed with wholesome ingredients. The subtle nuttiness of buckwheat pairs perfectly with sweet apples and warm cinnamon, making each bite a delicious, guilt-free indulgence. Perfect for a weekend brunch or a quick weekday breakfast treat!

With autumn in the air, the juiciest apples have started trickling into the market. That means fall baking is in full swing! Baked apple donuts, apple cinnamon swirl cake, apple crumble cheesecake, stovetop apple butter, and apple butter bread...the list is endless!

And of course now apple waffles!

Next to pancakes, waffles are one of the most popular breakfasts with my kids. Needless to say, these apple cinnamon waffles went down with a lot of appreciative noises!

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Why We Love Apple Buckwheat Waffles

Fantastically easy to make, absolutely nourishing, and tasty to boot!

Buckwheat gives these apple cinnamon waffles a delicious, rich, nutty flavor.

It’s a vegan waffle recipe, hence friendly for all vegetarians and vegans.

Apples get caramelized, imparting the gluten-free waffles a feel that indulges all the senses. Paired with the cinnamon, the taste was out of this world.

Recipe Ingredients

Ingredients for making apple cinnamon waffles.

Flour: The buckwheat flour makes the waffles hearty and lends them an amazing earthy flavor. This recipe works well with all-purpose and wholewheat flour too.

Baking soda and powder: These are the leavening agents that give the apple waffles all the lift they need, making them deliciously fluffy.

Apples: I used 2 medium-sized apples. You could certainly use more to give the buckwheat waffles recipe a stronger apple flavor punch.

Sweetener: Good substitutes for maple syrup are honey and sugar.

Milk: Coconut milk adds richness to the waffles. Any milk you have at hand is fine...regular or plant-based.

Oil: You can replace the coconut oil with melted butter or any neutral-tasting oil.

Coconut cream: Lightly whipped sweetened coconut cream is a lovely topping. You can use regular dairy cream as well.

How To Make Apple Cinnamon Buckwheat Waffles

Step 1: Set the waffle maker to preheat.

Step 2: Sift and mix buckwheat flour, baking soda, baking powder, cinnamon powder, and salt.

Step 3: Next, blend coconut oil, coconut milk, coarsely chopped apples, and maple syrup.

Step 4: Pour the wet ingredients into the dry to make a thick buckwheat waffle batter. Please don't overmix.

Step 5: Rest the batter for 10 minutes. This helps the flour absorb the liquid and activate baking powder and soda.

Step 6: Grease your waffle iron and pour the batter into the cavities.

Step 7: Cook until golden and crisp.

Final step: Serve with sautèed apples, sweetened whipped coconut cream, and maple syrup, and enjoy!

Pro Tips

Keep the batter thick. That’s how you get those crunchy apple cinnamon waffles.
If you prefer a thinner batter, just add a splash more of the milk.
Don't overmix the batter.
Rest the batter for 10 minutes. This helps the flour absorb the liquid and activate baking powder and soda.
To prevent your cooked waffles from getting soggy, slide them into a preheated oven. this will keep the waffles warm and crisp.

Toppings For The Waffles

I topped these beauties with thick, maple-cinnamon coconut cream and sautéed cinnamon apples. I’m telling you, it was sublime. In the mood for something less fancy, try:

A drizzle of maple syrup
Greek yogurt, or just whipped cream
A slathering of peanut butter would be a lovely accompaniment to the apple and cinnamon flavors.

Recipe FAQs

How to make sautéed apple topping?

The apples I bought were exceptionally sweet, with succulent flesh and crisp, firm skin. Sautéing them made the crispy exterior just a tad soft and beautifully golden. To sauté:
-Stir diced apples in heated coconut oil for 2-3 minutes.
-Sprinkle a pinch of cinnamon powder.
-Add a few walnuts.

How to make cinnamon coconut cream?

Chill your coconut cream tin. Scoop out only the top, thick part. Whisk it with cinnamon powder and maple syrup. Drizzle on top of the sautéed apples as the finishing touch to these vegan apple cinnamon waffles.

Can these waffles be made ahead of time?

Absolutely! Cool the gluten-free waffles and store them in an air-tight container in the refrigerator or freezer. They will last 3-4 days in the fridge and for 1 month if frozen.
For reheating, pop the waffle in the toaster. Thaw the frozen waffles for 10 minutes on the countertop before putting them in the toaster.

More Apple Cinnamon Recipes

Half the joy of cooking is sharing it with others. That’s 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 apple cinnamon buckwheat waffles as much as we do!

📖 Recipe

Coconut Banana Bread

September 9, 2020

I’ve said it before, and I say it again. Every banana bread recipe is lovely as-is. There are no two ways about it. But what I love about it is the versatility. I can keep on adding different ingredients to the basic recipe and get a whole new epicurean pleasure.

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Oat Milk

September 7, 2020

I can drink milk, as long as I am (and those around me) ready to face a day of major turbulence in my stomach.

oat milk | easy oat milk recipe| vegan dairy free healthy

For a person who loves milk, getting to know that I was lactose intolerant was dreadful. So, over the years, I’ve tried all sorts of milk substitutes. But I’ve grown to love homemade milk.

The creamy cashew milk is my go-to for popsicles, and the slightly nutty almond milk has been part of countless baked goods.

So after successfully making both innumerable times, I wanted to give oat milk a try. And I am glad that I did.

There is no soaking and peeling like in almond milk. There is no need for a good grade blender like in cashew milk. Oat milk is faster and not one bit fussy.

You toss all the ingredients and pulse once to get creamy and luscious oat milk. It is a tad sweet with just enough oat-y flavor to give the milk some heartiness.

How to make Oat Milk?

Oat milk is an excellent choice if you are lactose intolerant, want a low-fat milk alternative or a dairy-free substitute. And, oh, it is the most basic and easiest recipe ever.

You take rolled oats, add some water and a pinch of salt and then blend for barely 50 to 60 seconds. I wanted to give the oat milk some extra flavor, so a hint of cinnamon powder went in there.

I enjoy the sweet, woodsy note of cinnamon, but it is an entirely optional ingredient. Do feel free to leave it out.

Another ingredient in my oat milk was date syrup. That’s what gave the milk the gorgeous cream shade instead of snowy white. Plus, it imparts a perceptible sweet taste to the milk.

If you don’t have date syrup, then maple syrup or honey will do the trick. Dates are also an option, but remember to soak them in warm water until they soften. Un-soaked dates do not blend as well and leave chunks behind.

Once the ingredients are blended, strain the mixture. I made use of my soup sieve, but a fine mesh strainer should work well.

Quick notes

The one rule to making oat milk is to stick to rolled oats. They give the best result. You can make gluten-free oat milk by using 100% certified gluten-free oats.

For every one cup of rolled oats, I used three cups of water. The ratio kept the oat milk creamy, which is how I prefer it. For those who like a thinner consistency, up the amount of water.

If you lean towards thicker oat milk, lessen the amount of water. For an extra indulgent and luxuriously rich oat milk, add a handful of soaked cashew nuts to the ingredients before blending.

Tips to note:

Don’t run the blender for long. It will make the mixture runny and slimy like porridge.

Another tip is to use cold water to prevent the milk from getting a mushy texture. I used refrigerated water, and it worked great.

Don’t heat the milk. Like oats, the milk thickens with heat. If you want to add oat milk to coffee or tea, I advise pouring it in your cup.

What to do with the oat pulp?

When you strain oat milk, there’ll be pulp leftover. A lot of people just bin it. I find that wasteful since it is perfectly usable. More than that, using it keeps the kitchen zero-waste!

So, I add it to my roti/parantha dough or muffins. I’ve also used it for everyday bread. You can even add it to pancakes or waffles.

Serving the milk

This plant- based milk is best enjoyed cold. I refrigerate mine for at least 30 minutes before using it. You can easily store it for 3 to 4 days.

Oat milk does tend to separate as it cools. Do shake your bottle before serving or using.

Besides drinking ice cold, creamy oat milk as-is, it’s great for breakfast cereal. You can use it in a smoothie, iced-coffee, shake, or chocolate milk. It’s also a fabulous plant-based alternative for baked goodies.

Variations

For a sweeter version, add a teaspoon of vanilla extract and 5-6 soaked dates.
For chocolate oat milk, add a tablespoon of cocoa powder.
For a thick banana shake, add sliced banana and the seeds of 2 green cardamoms.

Benefits of Oat Milk

You make the oat milk from scratch, so you know that it is free of preservatives and emulsifiers. That makes it far healthier than store-bought milk.

If you are allergic to nuts, almond milk, and cashew milk are out of the picture. In that case, this milk is spot on. And that’s not all. It has plenty of other benefits.

It has enough proteins to beat coconut milk as a non-dairy option. It is full of dietary fiber and an abundance of B vitamins, making it great for your gut and energy levels.

Oat milk is also low on fat and sugar, meaning you don’t consume many calories with it! What more can you ask from nutritious milk that’s also delicious, creamy, and rich?

📖 Recipe

Tried this recipe?Let us know how it was!

Oat Milk

Natasha Minocha

Oat milk is an excellent choice if you are lactose intolerant, want a low-fat milk alternative or a dairy-free substitute. And, oh, it is the most basic and easiest recipe ever.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Chilling Time 30

Total Time 40

Course Drinks

Cuisine American

Servings cups

Calories 86 kcal

Ingredients

▢ 1 cup Rolled oats
▢ 3 cups Cold water
▢ 3/4 tsp Cinnamon powder Optional
▢ 2 tsp Date syrup You can use maple syrup/ honey / soaked dates
▢ A small pinch of salt

Instructions

Place all the ingredients in a blender.
Blitz for 50-60 seconds.
Strain using a fine-mesh strainer into a large bowl. Don't press on the leftover pulp. That will make your milk grainy.
Save the pulp for another use.
Taste and adjust the milk for sweetness.
Refrigerate the milk for at least 30 minutes before consuming it.
Serve chilled and enjoy!
This should last 3-4 days in a covered jar/bottle in the refrigerator.

Nutrition

Serving: 1 ServingCalories: 86kcalCarbohydrates: 16gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 10mgPotassium: 92mgFiber: 2gSugar: 2gVitamin A: 1IUVitamin C: 0.03mgCalcium: 21mgIron: 1mg

Espresso Bundt Cake

September 2, 2020

The espresso bundt cake is your caffeine hit in a delicious, gorgeous form. The tender, moist, and fluffy crumb works marvelously with the deep, earthy molasses of brown sugar and the slight sweetness of the glaze.

Espresso Bundt Cake on a serving platter with a cake server on the side.

Full disclosure, the espresso bundt cake has a sophisticated and more grown-up taste that went down splendidly with my family. I think some of us will be eating a slice of it in place of our evening coffee from now on!

The espresso bundt cake is that glorious. It has pockets of coffee in the batter that make it the best cake for coffee lovers. If you’re a tea-lover (like me), trust me, the cake is for you too!

Espresso Bundt Cake | Espresso Bundt Coffee Cake | Easy baking

Tricks to Baking a Bundt Cake

For a long time, baking with a bundt pan gave me the jitters.

No matter how hard I tried, I could never get the cake out without the sides sticking to the pan. It was while I was making the rosemary lemon olive oil cake that I stumbled upon three tips.

They have become my eternal saving grace. So, before I dive into how to make the espresso bundt cake, let’s get the tricks out of the way. Because you’re going to need them!

Use your hands to grease the bundt pan really well. When you think ‘Oh, that enough,’ do it 1 more time.

Why hands? Because a brush never coats the many curves of the bundt pan equally well.

Sift some flour on the sides of the bundt pan once you’re done greasing. If you don’t want to do that, double-grease the pan.
When you begin pouring the batter, first do it around the flute. Make sure it’s even. Then fill the rest of the bundt pan. With a knife, level the batter before baking so that the cake doesn’t have bumps on its base.

How to Make Espresso Bundt Cake?

Start by sifting all-purpose flour, baking powder, salt, and instant coffee powder. I had a packet of amaranth flour lying around for the longest spell, so I added a bit of it.

Plus, all-purpose flour gives a very smooth finish. I wished for a more textured feel, and earthy amaranth imparts just that, giving the entire cake more depth.

In a separate bowl, beat eggs with brown sugar till it’s nice and frothy. Then add coconut oil and vanilla extract.

The next step – folding the dry and wet ingredients – happens in stages. Essentially, you alternate between the dry ingredients and milk. Here’s how you do it:

You add a small portion of the dry ingredients (flour mixture) into the wet, followed by some milk.
Then you mix some more of the dry ingredients, followed again by milk.
Finally, you fold in all the leftover dry ingredients.

The espresso bundt cake batter is now ready. I sprinkled some chocolate chips to give the cake a gooey verve, but it’s entirely optional.

Pour the thick batter into a bundt cake using all three tricks and then bake.

Quick notes

I made a dairy-free espresso bundt cake for my lactose-intolerant keister. But instead of almond milk, you can utilize regular milk.

All-purpose flour can be easily replaced with whole wheat flour. Coconut oil can be substituted with any neutral-tasting oil.

I used two heaps full of coffee, but there is no harm in going lighter. Or stronger. You'll have to adjust the sugar accordingly.

I didn’t load the batter with chocolate chips, just enough to get that classic pairing of coffee and chocolate right. You can add more chocolate chunks. Or switch them with almonds or walnuts. Or keep the bundt cake plain.

Also, the cake rose very, very well. So, if you don’t have a bundt pan, an 8" or9" square or round pan will work magnificently.

Make the coffee glaze

While the cake is baking, make the coffee glaze by mixing icing sugar with milk. Add a teeny amount of instant coffee powder to give the glaze a hint of the roasted, nutty flavor.

Let the espresso bundt cake cool completely in the pan, and it will loosen. Using a butter knife, pry it out from the tin and then top it with the glaze.

Serving the espresso bundt cake

The beauty of a bundt cake is that it needs no adornment. They are utterly pleasing to the eye as-is. But if your heart is set on something fancier, a quick oozy glaze takes it up a notch.

I garnished the glaze with cacao nibs and called it a day. But the cake honestly didn’t need any of it. When you take the first espresso-spiked bite, you’ll see why.

📖 Recipe

Shankarpali Recipe

August 28, 2020

The Saffron Cardamom Cheesecake was a hit at home. Even the mothership approved, with just one tiny remark. Shouldn’t I have made a traditional sweet to start off my countdown to this year’s festivities?

With that in mind, I decided to go totally conventional.

For years, my mother has made namak para from the same recipe handed down to her. I took the recipe, switched it to sweet, and made gratifying bowls full of shankarpali.

Shankarpali Recipe | Sweet Shankarpali Recipe| Shakkarpara

Fair warning to the purists - I did not remain faithful to the old-style recipe.

What is shankarpali?

Some call it sweet tukdi. Others know it by shakkarpara. And a few name it shankarpali. It doesn’t matter how you recognize these pint-sized, deep-fried munchies.

All of us enjoy them by the fistfuls, emptying bottomless jars of these crunchy bites of magic spiced with cardamom in no time.

The sweet snack is popular in western parts of Indi, customarily prepared during Holi, Ganesh Chaturthi, and Diwali. It's a popular treat made during Christmas too.

The snack can be cooked savory, in which case it’s known as namak para.

Difference between shankarpali and shakkar pare?

A lot of people think that shankarpali and shakkar pare are the same thing. They are not. There is a big difference in the recipe.

Common in northern parts of India, shakkar pare are dunked in sugar syrup after being fried. That’s what gives these snacks the characteristic white tinge.

Preparing the sugar syrup is arduous because it needs that perfect two to three thread consistency. That’s why I opted for the much easier, but equally moreish shankarpali!

How to Make Shankarpali?

Start by whisking all-purpose flour, cardamom powder, sesame seeds, and a pinch of salt. The next step is to add sugar. I replaced it with icing sugar.

Why? Because it has a touch of cornstarch, imparting a flakier texture to the shankarpali.

Using melted ghee, rub all the ingredients together. You’ll soon have a mixture that looks like bread crumbs.

At this point, a lot of people add suji (semolina). I had to skip it because I was all out of suji.

Gradually pour water to the mixture and knead until you have a very pliable, soft, and supple dough. The dough shouldn’t be hard or tight. Cover the dough with a damp kitchen towel and let it rest.

Ingredients for Shankarpali Recipe | Sweet Shankarpali Recipe| Shakkarpara

Quick notes

The ghee is crucial. It makes the shankarpali very crumbly and imparts to it the best of flavor.

You cannot pass over resting the dough. Give it at least 30 minutes, and rolling out the dough will become that much easier.

Frying the shankarpali

After the dough has rested, divide into two and then roll both of them into thin sheets. You can split the dough into more portions if you want to roll smaller sheets.

Using a sharp knife, cut the rolled-out dough into any shape you prefer. Some prefer circles and others squares, but the customary pattern is diamond.

While you’re cutting the dough sheet, get the oil heating. Once it is ready, deep fry the shankarpali.

Quick notes

The oil has to be hot before you begin frying. Test a tiny drop of dough. If it immediately rises to the surface while sizzling, the oil is hot enough.

For the actual frying, turn the flame to medium-high. If you fry the shankarpali on high heat, the exterior will burn, and the interior will remain uncooked.

Lower heat ensures that each bite-sized shankarpali is cooked well inside-out to get that gorgeous deep brown shade with hints of gold.

Variations of shankarpali recipe:

If you’re looking for exceptionally crunchy shankarpali, definitely add the semolina.

You can replace all-purpose flour with wholewheat flour if you prefer.

Instead of water, you can use regular milk for kneading the dough. Coconut milk also works.

For those who don’t have icing sugar, please go ahead with regular sugar. I am going to try the shankarpali with jaggery powder and let you know how that goes.

My shankarpali were bite-sized. You can make them bigger if you like.

While I haven’t tried the baked versions, I do know that a lot of people do. In case you decide to use the oven, I’d love to know about it.

As many states there are in India, there is an equal number of shankarpali recipes. So, please take it in just about any direction your taste buds desire or traditions demand.

Serving the Shankarpali

Thanks to the ghee and deep frying, they are utterly crispy, puffy, and flaky. Their pastry-like texture melts in your mouth.

And barring the resting period, shankarpali take no time to prepare. I really have no idea why I haven’t been making more of them!

You can serve the sugary, cardamom spiked snacks warm, but I recommend cooling them completely before storing. It will preserve the crunchiness.

I barely had the time to do a photoshoot before the kids pounced on them. They gobbled as many of the Shankarpali as they could fit in their hands with each bite.

I manfully resisted and munched on the deep-fried goodness with my evening tea. But really these bites of rapture are marvelous snacks for any time!

📖 Recipe

Tried this recipe?Let us know how it was!

Shankarpali Recipe

Natasha Minocha

Shankarpali - utterly crispy, puffy, and flaky, these little bite-sized treats are a delight. Their pastry-like texture melts in your mouth.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45

Cook Time 30

Course Dessert, Snack

Cuisine Indian

Servings pieces

Calories 46 kcal

Ingredients

Instructions

In a large bowl, combine the flour, salt, icing sugar, sesame seeds, and cardamom powder.
Pour over the melted ghee and rub into the dry ingredients until the mixture resembles breadcrumbs. The mixture should sort of clump together when you hold a portion of it in your fist. If it doesn't, add another tablespoon or two of ghee.
Now slowly add the water to knead a soft, smooth dough.
Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes.
Heat oil in a deep pan/ kadai on medium heat.
Divide the dough in half and roll out into a thin circle or a square. Cut into diamond or square shapes.
Drop a small piece in the oil, if it immediately rises to the surface while sizzling, the oil is hot enough.
Drop a few pieces of dough at a tie in the hot oil, fry on medium heat until puffy and golden brown.
Use a slotted spoon to take the shankarpali out. Drain on a plate covered with paper napkins.
Let cool completely before serving. Store in an air-tight jar.

Nutrition

Serving: 1PieceCalories: 46kcalCarbohydrates: 4gProtein: 0.5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 12mgPotassium: 6mgFiber: 0.2gSugar: 1gVitamin A: 0.1IUVitamin C: 0.01mgCalcium: 4mgIron: 0.2mg

Saffron Cardamom Cheesecake

August 27, 2020

Deliciously luscious, and gently spiced with aromatic saffron and cardamom, this saffron cardamom cheesecake is truly sublime! Creamy, rich, and utterly luxurious, this cheesecake is a must-make for your festive table.

With the festive season inching its way closer, I wanted to start creating dishes reminiscent of it, incorporating flavors we use liberally in our traditional sweets.

This was the perfect time to bake a cheesecake that delicately scents the air with saffron with each slice. To give it more depth, I added cardamom and topped it with notes of rosewater.

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Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

Why make saffron cheesecake without eggs

I made the cake eggless for two reasons. One, I’ve been inundated with requests for it after my no-fuss, no-frills burnt Basque cheesecake.

Two, a lot of people choose to make sweets at home during festivities, and they prefer it to be eggless. But you can certainly use eggs in this recipe if you wish.

How to make saffron cardamom cheesecake

Make the cheesecake crust

The first step with any cheesecake is the base. Crush Marie biscuits and mix them with melted butter till you get that wet sandy uniformity.

Press the mixture on the base of a loose bottom pan. Pack it tightly and then bake.

You can use Graham crackers as substitutes for Marie biscuits as well.

Make the cheesecake filling

While the cheesecake crust bakes, with an electric beater mix cream cheese, cream, all-purpose flour, and raw sugar.

I also drizzled some honey in the mixture to give the saffron cardamom cheesecake a mellow, floral sweetness.

The last ingredients for the filling were rosewater, cardamom powder, and saffron-infused cream.

Bake the saffron cardamom cheesecake

Once all the ingredients are mixed, pour the thick filling on the crust. Carefully place in the oven and bake at 160°C.

I used an 8-inch springform pan, and it took almost 90 minutes to bake. If you opt for a 9-inch pan, the baking time will be less, so keep an eye out.

Recipe Notes

I ground the cardamom at home, and I thoroughly recommend it. Fresh cardamom powder has an unmatched aroma and taste.

For the saffron cream, add a few strands of saffron in the cream. Let it rest till the cream soaks in the flavor and color.

The trick to a moist, dense, and rich cheesecake is not to overbeat the filling. The more you mix it, the more aerated it becomes, which is not what you want.

Cool the cheesecake slowly. Once the cake is baked, turn off the heat, leave the oven door ajar, and let the cheesecake sit in the oven for at least 30 minutes. Transfer to the countertop for cooling completely.

Chill the cheesecake in the refrigerator for at least 8 hours to get the best texture and creamy mouthfeel.

Cheesecakes require a lot of time to cool, so its best to make it a day before serving!

Garnishing the saffron cardamom cheesecake

Right before serving the cheesecake, I flowered it with dried rose petals. But really, it doesn’t need any garnish. If you do want to pretty it up, dust it with sugar.

You can top it with lemon curd or mango curd to make it richer.

Variations of the cheesecake recipe

You can use any honey for the cake, even infused honey with a flavor you fancy.

You can replace the cream with full-fat, plain, Greek yogurt, or coconut yogurt.

White sugar makes for an excellent substitute for raw sugar.

You can easily adjust the spice flavors to suit your palate.

Storing the Saffron Cardamom Cheesecake

Any leftover cheesecake can be stored in the refrigerator for up to 5 days.

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

📖 Recipe

Braided Pesto Bread

August 24, 2020

Soft, fluffy, and golden, this no-knead braided pesto bread is a beauty to bake! With gorgeous green swirls of herby pesto running through every slice, it’s as delightful to look at as it is to eat. Easy, vegan, and fuss-free, this pesto bread is a must-bake!

Braided pesto bread on parchment paper with ingredients around.

This braided basil pesto bread is one of those bakes that looks impressive but is surprisingly easy to put together. The no-knead dough is light and airy, and the pesto adds a ton of flavor with minimal effort!

The bread is perfect for cozy family dinners, brunch spreads, or a centerpiece for a holiday dinner. This pesto bread would be delicious alongside a warm bowl of roasted pumpkin soup, served with a smashed chickpea salad.

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Why You’ll Love This Recipe

✨ With gorgeous green swirls of pesto running through, the bread looks fancy, but it’s as easy as mix, rest, braid, bake. From start to finish, the bread is done in 3 hours, almost lightning-fast in the bread world.

✨ The flavor is incredible. Herby, garlicky, nutty pesto melts into the bread, giving you a savory loaf that smells as good as it tastes.

✨ This recipe will give you more pesto than you need, which is a very happy problem to have. It’s great tossed with pasta, spread on toast, used as a dip, or to make vegan gnocchi.

✨ The bread recipe is very versatile. Stick with pesto or swap in sun-dried tomato paste. Take it from savory to sweet and use cinnamon sugar filling.

✨ Great for any occasion. Tear into it fresh from the oven, slice it for sandwiches, serve it with soups or pasta, or bring it to brunch. It is a crowd-pleaser!

A slice of pesto bread on a wooden board.

Recipe Ingredients

Pesto is the heart of this bread! I used a simple homemade pesto, but store-bought works beautifully too. You’ll need fresh basil leaves, garlic, pine nuts, and olive oil. I opted to leave cheese out of this recipe.

Milk: Since this is a vegan braided pesto bread, I used almond milk. But you can absolutely swap in regular milk, like I did for my cheesy pesto rolls. Just make sure it’s warm (around 105°F / 40.5°C) to help the yeast activate.

Oil: Olive oil is my go-to for braided basil pesto bread. It adds just the right amount of richness and keeps the bread soft. You can also use any neutral-tasting oil you like.

Yeast is the magic that makes the bread rise! Both instant and dry active yeast work. Make sure the yeast is not old or expired.

Flour: I love using a mix. All-purpose flour keeps the bread soft and light, while whole wheat adds a touch of nuttiness. You can use either one alone, depending on what you have on hand.

Sugar: A little sugar gives the yeast something to feed on. Regular granulated sugar works well.

Please see the recipe card below for full information about ingredients and quantities.

Variations

Herbs: If you’ve got a kitchen garden, use whatever fresh herbs grow in it. Basil is the classic choice, but parsley or even refreshing mint works beautifully.

Nuts: Don’t have pine nuts? Almonds and walnuts are fantastic substitutes. You can even make pistachio pesto. Or swap nuts for sunflower or pumpkin seeds to give your pesto heft.

Cheesy: Add shredded cheese to the filling to make a cheesy pesto bread - just like I did for my pesto swirl rolls.

Filling: No pesto? No problem! Try a cinnamon-sugar swirl (like my vegan cinnamon rolls), or spread jam (like my strawberry star bread) or apple butter for a sweet twist.

Play with shape: This bread is multi-talented. Braid it into a loaf, twist it into a wreath, or roll it into individual buns.

How To Make Braided Pesto Bread

Step 1: In a small saucepan, heat the milk, oil, and sugar together. Don’t let it boil. Just warm it to 105°F / 40.5°C. Remove from the heat and let it cool slightly.

Step 2: Sprinkle the yeast on top. Let it sit for 5–10 minutes until bubbly and foamy.

Step 3: Whisk in both all-purpose and whole wheat flour. Cover the bowl and leave it in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.

Step 4: Stir in the remaining all-purpose flour, along with baking powder, baking soda, and salt. Mix until combined.

Step 5: Preheat your oven and grease a 9x5-inch loaf pan. Sprinkle a little flour on your work surface.

Step 6: Gently deflate the dough. Then roll it into a rough rectangle approximately 15 x 9 inches.

Step 7: Evenly spread pesto over the pesto bread dough, leaving a ¼-inch border along the edges (this helps you get a neat roll).

Step 8: Starting from one long side, roll the dough up tightly into a log. Pinch the seam closed and place the seam side down.

Rolled up pesto bread dough cut into half lengthwise.

Step 9: With a sharp knife, slice the log lengthwise into two strips.

Step 10: Place them, filling-side up, then braid the two pieces together. Pinch the ends to secure.

Step 11: Carefully lift the braided pesto bread dough and place it in your prepared loaf pan. Let it rest for about 15 minutes.

A loaf of braided pesto bread in a baking pan.

Step 11: Bake for 25–30 minutes, until golden brown.

Step 12: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack. Let it cool for at least 30 minutes before slicing and serving!

Pro Tips

If the milk mixture is too hot, it will kill the yeast. You should be able to dip a finger in and feel it just warm. The ideal temperature is 40.5°C/ 105°F.
If the yeast doesn’t foam, it may be inactive. Start over with fresh yeast so your bread rises beautifully.
A switched-off oven with the light on is a perfect cozy spot for dough to rise. My dough doubled in less than an hour because it’s still fairly hot here. It may take more time for you.
Once the extra flour has been mixed in, the dough can be used right away. But I recommend refrigerating it for at least 30 minutes (and up to 2 days). Letting it rest again makes it easier to handle, and it's always good to have this dough ready in the fridge for easy and quick baking!

Baked pesto bread on a wooden board with ingredients around.

How to Serve

We really love this bread as-is! It's so flavorful and delicious.

You can also serve with hearty bowls of roasted sweet potato soup or creamy pea soup. For a quick brunch, serve the bread with avocado egg salad or Korean braised potatoes.

Instead of plain garlic bread, pair this pesto braid bread with a simple spaghetti aglio e olio or creamy Alfredo pasta. Upgrade your grilled cheese by using this pesto bread! It's so good!

pesto bread on parchment paper with a knife on the side.

Recipe FAQs

How to make basil pesto?

Making pesto at home is super simple! Grind pine nuts, garlic, olive oil, fresh basil, salt, and pepper in a food processor until smooth. Taste and adjust the seasoning to your liking.
For this bread, I made a dairy-free version by leaving out the cheese. If you’d like, you can add good-quality Parmesan for extra creaminess and depth.

Is pesto bread a make-ahead recipe?

Yes! If you’re short on time, you can prepare the dough in advance. It keeps beautifully in the refrigerator for 2–3 days.

More Easy Bread Recipes

📖 Recipe

Sourdough Peanut Butter Brownies

August 21, 2020

I LOVE a good peanut butter dessert. And everything sourdough. So, these gorgeous brownies came to be! A beautiful blend of flavors and the classic brownie goodness, these Sourdough Peanut Butter Brownies are such a delight.

Trust me, if you're looking for a good recipe to put your sourdough discard to use, this one is a must-try.

Sourdough Peanut Butter Brownie| Egg;ess chocolate brownie recipe

Since it’s been some time I baked brownies (the last batch was gluten-free and way back in June). And at that point, many of you asked for eggless brownies - here you go!

The sourdough peanut butter brownies turned out sublimely moist with a barely perceptible tang. The delicious ribbons of peanut butter running through the fudgy interior made them delectably soft.

What’s sourdough starter discard?

If you’re new to sourdough (just in case), here’s the whole spiel.

The very nature of feeding sourdough starter means you have to discard some of it with every feeding. And that’s called sourdough discard.

It’s perfectly usable, so I like to sneak it in dishes such as galettes, cinnamon pancakes, crackers, easy sourdough waffles, and cookies.

Lately, I’ve been adding it fairly regularly to my everyday bread. So instead of worrying about the sourdough discard jar languishing in my fridge, I have had to save some!

Oh, I’m still ironing out the wrinkles in the sourdough bread recipe, but keep an eye out. I’ll be sharing it pretty soon.

Coming back to the sourdough peanut butter brownies – they’re eggless. They’re made from a local, organic peanut brand in my bid to support small businesses, given the current economy.

How to Make Sourdough Peanut Butter Brownie?

Start by whisking flax powder with water in a 1:3 ratio. Leave it for 5 to 10 minutes till it’s thick and goopy.

Meanwhile, melt butter, peanut butter, and chocolate in a double boiler. I used 70% dark chocolate because I was gunning for the intense chocolate taste, and the complex flavor profile truly elevates the brownies.

Why a double boiler and not a microwave?

Because chocolate is temperature-sensitive. Too much heat and you’ll be scraping burnt smudges of it from the pan – not something I wanted my precious dark chocolate to end up as.

The double boiler gives me better control over the heat than a microwave.

How do you make a double boiler?

Fill a pot with an inch or two of water and bring it to a simmer. Place a metal or glass bowl on top of it. The fit should be snug. Add the butter, chocolate, and peanut butter to the upper bowl.

Keep stirring the ingredients until they are just about melted. Remove the heat source and then mix it till it's shiny and smooth.

Stir in raw sugar to this, followed by the flax egg, sourdough discard, vanilla extract, and all-purpose flour. Some cocoa powder, mix, and you’ll have a thick batter ready to be poured in your baking pan.

Baking the sourdough peanut butter brownies

Right before you slide the batter in the oven, drop spoonfuls of peanut butter on top. With a wooden skewer, swirl the peanut butter and then bake.

Quick notes:

It doesn’t take long to bake brownies. For the final touch, scatter some chocolate chips on the surface as soon as you take the brownies out. The heat will help them nose their way into random pockets of melted goodness.

Don’t overmix the batter, and don’t bake them too long. Those are the golden rules for making uber-moist, fudgy, and chewy brownies.

Keep an eye on the oven because overbaking will give the sourdough brownies a dry-ish texture.

I used crunchy peanut butter in the batter and smooth peanut butter on top to give the brownies a layered texture. If you don’t prefer the feel of crunchy peanut butter or don’t have access to it, the smooth version will do in a pinch!

For the chocolate, I exceedingly recommend any good quality option. That’s what gives the brownies the deep, earthy taste that pairs so well with peanut butter and adds all the jazz.

Variations of the recipe:

For vegan sourdough peanut butter brownies, use a plant-based butter or coconut oil. I was short on coconut oil, so I stuck to regular butter.

If you don’t want eggless sourdough brownies, replace the flax eggs with ordinary eggs.

To give the brownies a bit more crunch, sprinkle peanuts on top. You can even toss them in the batter, as long as you toast them first.

In case you don’t have sourdough, use a couple of tablespoons of Greek yogurt to give the brownies the tang. Though truth be told, it is so subtle that my kids didn’t even realize there was sourdough in the brownies!

You can even bake the peanut butter brownies without sourdough or yogurt.

Serve the sourdough peanut butter brownies

Cut the brownies and serve. That’s it. You don’t need to bother with anything else.

The hardest part will be manfully resisting till the sourdough brownies have cooled. If you try to cut them fresh out of the oven, they will crumble.

I refrigerated the brownies for a few hours. Chilling them imparted a fudgier texture and more developed flavors, making them even better.

The nutty richness of peanut butter dancing with sourdough discard deepened the dark chocolate bite, saving them from being excessively sweet. Suffice to say the whole was unquestionably greater than the sum of its parts!

But I’ll leave it up to you on how you enjoy the sourdough peanut butter brownies – warm, barely cool, or chilled!

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these sourdough peanut butter brownies as much as we do!

📖 Recipe

Chickpea Protein Bliss Balls

August 19, 2020

When it comes to healthy snacks, granola bars are our first sweethearts. It was love at first bite, and we thought there would be no looking back.

Chickpea Protein Bliss Balls | Easy Vegan Recipe

Oh, the hubris of our unschooled palates. It took a single look, and we cheated on our first love. Thoroughly.

With what? Bliss balls.

These little spheres of joy are wholesome, nutrient-packed snacks that make you forget that you’re actually eating something healthy. They’re that good.

Over the past four years, I’ve made tons of them. This time I went for chickpea protein bliss balls.

Chickpeas are a staple in Indian food. My family adores it in all forms. That’s why I always keep cooked chickpeas in the freezer. They’re handy for recipes that need it as an ingredient.

But I’ve never used chickpeas in dessert, something I’ve been coming across ad nauseam on the internet lately. The chickpeas protein bliss balls are my take on this avant-garde concept of chickpeas in sweets.

And yes, bliss balls make for a lovely dessert. They give you a sugar fix without the unhealthy high!

What’s so great about chickpeas?

The legume has a remarkable nutrition profile. Chickpeas are not only a profound source of protein but also minerals, fibers, and carbs. If you’re a vegetarian or vegan, they are the best replacement for meat.

Besides, they are full of iron, phosphorus, folate (and other Vitamin B compounds), Zinc, and magnesium– all minerals and vitamins your body needs.

Plus, the grainy texture of chickpeas and nutty taste pairs excellently with plenty of ingredients.

How to Make Chickpeas Protein Bliss Balls?

You whizz all the ingredients in a processor and convert it into balls or laddoos (as we call them in India).

Making bliss balls is that simple.

Take cooked chickpeas (safed chana), rolled oats, dates, peanut butter, vanilla extract, and desiccated coconut. Grind it all till you have a sticky, smooth mass that appears like dough.

Refrigerate the dough for 15 to 20 mins, expressly if it’s hot and humid where you live. Cooling the dough allows you to handle the mixture easily.

Once chilled, roll the dough into equal-sized balls and voila!

The next step is optional, though not in my home. You dip the balls in 70% dark chocolate and then enjoy it. I made half and half, and the kids were delighted with both types!

Quick notes

The dates have to be soaked before you pulse them. 10 minutes in warm water should do the trick and soften them.

Save the date-water. It’ll come handy if the dough is too dry or crumbly. Simply add spoons of water as needed into the mixture, and it’ll act like glue. You can even use regular water.

In case your dough feels too sticky or wet to you, toss some rolled oats into it. Wet your hands when you’re rolling the protein bliss balls, and it’ll be more manageable.

Variations of chickpeas protein bliss balls

If you don’t have peanut butter, tahini or almond butter is a great substitute. Cashew butter will also work.

In case you’re allergic to nuts or don’t want them in the protein bliss balls, switch to a seed butter like sunflower.

Instead of desiccated coconut, you can utilize almond meal or any nut you prefer. You can even leave it out if you don’t care for the taste of coconut.

Regular oats work like a charm if you’re all out of rolled oats.

For those using canned chickpeas, I’ll advise draining them. Else the mixture will be too wet. If it’s still very sticky, add more oats.

Serving the Chickpeas Protein Bliss Balls

You can store these gluten-free, refined-sugar free, and vegan bliss balls in an airtight container in the refrigerator.

They make for a great anytime snack. Think post or pre-workout. They’re also easy to pick and eat on-the-go food.

I don’t need to pack tiffin boxes anymore, but if you do, they are an excellent treat for lunch to add a boost of energy.

Although they are rich in protein and fiber, the hearty, nutritious bliss balls don’t sit heavy in your stomach. And they’re so delicious that no one can tell that the main ingredient is chickpeas!

We savored the chickpea protein bliss balls as small bites of dessert after dinner. The smooth, fudgy, and very moist bliss balls were sweet enough to satisfy our craving for something sugary.

The chickpeas gave them heft, the rolled oats married with coconut a beautiful crunchy, chewy texture, and the peanut butter rounded it off with perfect gooeyness.

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

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Chickpea Protein Bliss Balls

Natasha Minocha

Deliciously crunchy, chewy with perfect gooeyness, these healthy Chickpea Protein Bliss Balls are a delightful snack or dessert!

5 from 1 vote

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Prep Time 30

Total Time 30

Course Dessert, Snack

Cuisine American

Servings Bliss Balls

Calories 60 kcal

Ingredients

▢ 1.5 cups Cooked chickpeas You can use canned chickpeas. Please drain them well.
▢ 3/4 cup Rolled oats You can use quick cooking oast too.
▢ 8-10 Dates, pitted and soaked in warm water for 5 minutes
▢ 2 tbsp Peanut butter
▢ 2 tbsp Desiccated coconut
▢ 1 tsp Vanilla extract

Topping ( optional)

▢ 1/3 cup Dairy-free dark 70% chocolate You can use regular dark chocolate too.

Instructions

Place all the ingredients - chickpeas, rolled oats, dates ( without their water), peanut butter, desiccated coconut and vanilla extract in a blender. Blend until well combined.
If the mixture is too dry, add water in which dates were soaked, a teaspoon at a time until you get a slightly sticky dough - like consistency.
If the mixture seems too sticky, add some more oats or desiccated coconut.
Refrigerate the dough for 15-20 minutes. It makes handling easier.
Once the dough is chilled a bit, roll into even sized balls.
The bliss balls are ready to eat!

Chocolate Dip ( Optional)

Melt the chocolate in a microwave or in a double-boiler.
Dip the bliss balls and place them on a baking paper-lined tray. Refrigerate till the chocolate sets.

Nutrition

Serving: 1 ServingCalories: 60kcalCarbohydrates: 7gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 37mgPotassium: 47mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 0.02mgCalcium: 7mgIron: 0.3mg

Homemade Pita Bread Recipe

August 17, 2020

This homemade pita bread recipe is easy and quick and the best way to make soft, fluffy pita bread at home. The flatbread is golden, fresh, warm, and just so delicious. The best part? Pita bread pockets are great for filling in your favorite sandwich ingredients!

Pita Breads stacked on a kitchen towel with dips and salads in the background.

Soft, pillowy, and golden, Homemade pita bread is truly better than any store-bought one. A staple part of the Middle East and Mediterranean cuisine, pita bread puffs up beautifully when baked. It's perfect for scooping up dips and stuffing with delicious fillings!

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Why You’ll Love This Recipe

Surprisingly easy and quick to make

You’ll love the thrill of seeing pita bread puff up!

The yeasty aroma that fills the kitchen is irresistible

Low effort, fun, and gives you a meal that you can relish with any dip like roasted carrot hummus, homemade labneh, and fillings like crispy air-fryer falafel!

Stacked pita bread on a metal trivet with a kitchen towel.

Recipe Ingredients

Flour: I used half all-purpose flour and half whole wheat flour. Why? Because I love the nutty notes, whole wheat gives to the pita bread recipe. However, you can make the flatbread with 100% whole wheat or all-purpose flour.

Yeast: Use either dry active or instant yeast. Both work. Just make sure you bloom it in warm water (105°F or 40.5°C). Hot water will kill the yeast, and cold water will fail to activate it.

Salt: Enhances and rounds off the delicious bread flavor.

Sugar: Sugar helps the yeast activate.

Oil: Helps make soft pita bread. I prefer the fruity taste of olive oil. You can substitute it with any neutral-tasting vegetable oil.

See the recipe card for full information on ingredients and quantities.

How To Make Homemade Pita Bread?

Step 1: Mix warm water, yeast, and sugar. Stir thoroughly and let it rest till the yeast activates.

Step 2: In the meantime, sift and combine the dry ingredients of the pita bread recipe: all-purpose flour, whole wheat flour, and salt.

Step 3: When the yeast is frothy, pour it into the dry ingredients along with olive oil. As you mix, a shaggy mass will form.

Step 4: Knead the pita bread for about 8 to 10 minutes till you have a smooth but distinctly elastic dough.

Step 5: Form a smooth ball, place it in a bowl, cover it with a damp cloth, and let it rise. My pita bread recipe doubled in less than 60 minutes, as it’s really warm here. It may take more time for you.

Step 6: Flour your prep area and then punch the dough gently to deflate. Cut it into equal portions and form them into balls. I had 9 dough balls.

Step 7: Transfer the balls into a floured tray, cover it, and set it aside for a few minutes. While you wait, preheat the oven to the maximum setting possible. That's 250 °C (or 480 °F) in my oven.

Step 8: Roll out the pita dough balls and place as many of them as you can on a Silpat or parchment-lined tray without overcrowding. (I could fit in 2 at a time.)

Step 9: Bake for 4-5 minutes. Take them out when they puff up. You don’t need to brown them. Bake them till the edges have a golden hue.

Final step: Serve and savor!

puffed up pita breads on a black metal trivet.

Pro Tips

The trick to a soft and fluffy homemade pita bread is to roll it evenly. Besides that:

Keep the dough soft and slightly sticky. If it is too sticky, try adding a small amount of flour. Too dry, increase the amount of warm water, a tablespoon at a time.
Roll a smooth disc. Tears in the dough act as a vent for the steam and the pita won’t puff up.
Bake at high temperature. This helps the dough expand quickly to form the steam-filled pocket.
The puffy pita does deflate as it cools, but once you cut it, you'll find the pockets remain.
Baked the pita for a few extra minutes? Don’t worry. The bread will be brown on top, but crunchy and lovely!

How To Serve

Stuff it, wrap it, dip it, scoop with it—the possibilities with the pita bread recipe are boundless. A creamy homemade hummus and pita bread is the traditional choice, but it will still knock your socks off.

Tangy, refreshing tzatziki is another dip you can pair pita with.
Pita bread sandwiches are a hit with everyone. Fill the pita bread pocket with smashed chickpea salad or avocado egg salad.

A few more pita bread lunch ideas? Stuff it with olives, cherry tomatoes, whipped feta dip, raw banana cutlets, or air fryer pumpkin. I love making pita pizzas too!

Half a pita sandwich on a plate with cherry tomatoes and olives.

Pita Bread Recipe FAQS

Can I use all-purpose flour to make pita bread?

Yes, you can make this pita bread recipe with just all-purpose flour. Adding whole-wheat flour makes the flatbread heartier. So, without it, the pita will be lighter.

Why didn't my pita puff up?

If your pita bread didn’t puff up, it could be because your oven was not hot enough or there were tears in your rolled-out dough.
- Roll the pita bread evenly and without any tears, and it’ll trap the steam and puff up nicely.
- Make sure each pita disc is thin. I rolled out mine to about a quarter of an inch thickness.
- A soft, tacky-to-touch dough is easier to roll.

Can I make pita bread on the stovetop?

Yes, you can! Use a heavy-bottom pan or skillet. Heat at medium-high. Then cook the pita on the dry skillet for 30 to 40 seconds. Flip and cook the other side till it puffs up (2 to 3 minutes).

How to store pita bread?

Store the pita wrapped in foil or plastic wrap, and it’ll keep well for 2 days. Reheat in a skillet or oven. The pita bread recipe is also freezer-friendly. Wrap it and store it in a Ziplock bag for up to a month. Thaw, reheat, and serve.

More Homemade Bread Recipes

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Homemade Pita Bread

Natasha Minocha

Homemade Pita Bread - an easy recipe that brings you fresh, warm pitas in a cinch. Perfect for sandwiches, and scooping up various dips!

5 from 1 vote

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Prep Time 1 30

Cook Time 20

Course Bread, Side Dish, Snack

Cuisine Mediterranean

Servings pita breads

Calories 119 kcal

Ingredients

Instructions

In a small bowl, combine the warm water, yeast and sugar.
Let this mixture rest for 5-10 minutes, until its frothy and bubbly.
In a large bowl, combine both the flours and salt.
Pour over the yeast mixture and olive oil.
Knead the dough well for 8-10 minutes, until it's smooth and elastic.
Place the ready dough in a lightly greased bowl and cover it with a kitchen towel.
Let the dough rest and proof for 1 -2 hours, or until it's doubled in size. Mine was done in less than an hour.
Gently deflate the dough. Divide into 9 equal- sized pieces.
Form each dough piece into a ball. Place in a tray, cover with a kitchen towel. Let this rest for 10-15 minutes.
In the meanwhile, preheat your oven to 250 C or 480 F.
Line a tray with Silpat or parchment paper. You can use an unlined tray as well.
Once the oven is preheated, start rolling out the dough balls into an oval or round shape. Roll evenly to about a quarter-inch thickness.
Place on your baking tray and slide it in the oven. In 4-5 minutes, you'll see the pitas puffing up and turning light golden brown.
Take them out and keep warm in a kitchen towel.
Repeat with rest of the dough.
Serve warm or at room temperature. These keep well, wrapped in foil or baking paper for 2-3 days in the refrigerator.

Nutrition

Serving: 1 ServingCalories: 119kcalCarbohydrates: 22gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 131mgPotassium: 37mgFiber: 1gSugar: 0.3gVitamin A: 0.3IUVitamin C: 0.002mgCalcium: 5mgIron: 1mg

Tzatziki

August 14, 2020

It started with dill. Since god willing, my puny herb garden thrives despite my brown thumb; I wanted to plant dill. And, of course, use it in a recipe - Tzatziki.

Tzatziki in a bowl with a piece of pita bread scooping it up.

The recipe was unquestionably decided. What I couldn’t find was dill, and trust me, I looked up and down, left, right, and center. This is not the season for dill here!

But the recipe was already decided! So, I did what I usually do – tweaked it and made it without dill.

Fair warning to all the purists: my version of tzatziki may not be authentic, but it tastes just as good.

Tzatziki | Easy homemade Greek cucumber yogurt sauce

The thick, creamy yogurt hinting a tiny tang of sunny lemon mixed with crisp cucumbers and cooling mint, made the tzatziki refreshing and heavenly. The olive oil gave the luscious dip an even more voluptuous flair.

What’s tzatziki?

The perfect condiment for just about everything you can imagine. At least for me. Officially, it is a meze – a simple, creamy and refreshing Greek appetizer.

It is served chilled and is often used as a spread, dip, sauce or side-dish.

How to Make Tzatziki?

Making tzatziki is intuitive and ridiculously easy. You mix cucumbers, garlic, olive oil, yogurt, dill, and lemon juice, season them, and you’re done.

That’s the authentic version. I just replaced dill with mint from my kitchen garden.

Ingredients for Tzatziki | Easy homemade Greek cucumber yogurt sauce

Because the preparation is a no-brainer, the recipe doesn’t matter as such. What does make a great Tzatziki is solid ingredients and a few tricks.

Begin by grating the cucumber and removing their water. You can squeeze them between your palms or a kitchen towel.

This step is crucial because cucumbers are full of water, and any excess water is tzatziki’s enemy. The dip has to be thick. Not watery or runny.

Traditionally, tzatziki’s base is Greek yogurt. That’s what makes the dip so creamy and dense. Regular yogurt is an excellent backup as long as you drain it. If you have full-fat yogurt, even better.

I made it with the regular, homemade yogurt and to achieve that beautiful creamy consistency of tzatziki, I hung it.

Take a fine-mesh strainer and spread a cloth on it, preferably muslin. Place the sieve with the kitchen towel over a large bowl. Spoon the yogurt on it. Close the edges of the cloth and leave the entire shebang for the water to drain down on the bowl.

You don’t want the yogurt to be as dense as in labneh, so it’ll be ready in an hour or two.

To this thick yogurt, add olive oil. Throw in fresh, finely chopped mint, grated cucumbers, a dash of lemon juice, and salt to taste.

Stir it thoroughly, dip a tasting finger (the temptation is incredibly hard to resist), check for taste, and then slide it in the fridge for an hour.

Variations of tzatziki recipe

Dill is the common herb for tzatziki, but you can certainly substitute it with any fresh herb.

I used mint because my plants were turning into a jungle. But parsley is another great option.

If you want to make vegan tzatziki, use a plant-based yogurt.

Serving Tzatziki

Always serve tzatziki completely chilled, because that’s when the flavors blend in nicely. Garnish it with a few leaves of the fresh herb of your choice, drizzle some olive and serve it as:

a dip with crackers, crudité platter, or grilled veggies.
a spread for lamb skewers, tofu, paneer, or even chicken.
a sauce for kebabs, sandwiches, or even burgers for that matter.

It is delicious as a side with watermelon feta salad or Greek salad, served with a hunk bread. Slather it on toast, and you have a healthy topping! You can even make a medley meal out of tzatziki, pita ( recipe coming up!), cherry tomatoes, and anything else you love.

In short, tzatziki enlivens anything it graces!

It really is a lovely way to make a feast that flies off the table without breaking into a sweat. You don’t have to toil over a hot stove with this Greek dish.

Better yet, keep a bowl of it in your fridge. The mild, fresh, tangy kick of tzatziki pairs with such a potpourri of foods, that you’ll never regret having it handy!

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Tzatziki

Natasha Minocha

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Prep Time 15

Total Time 15

Course Appetizer, Condiment, Side Dish

Cuisine Middle Eastern

Servings servings

Calories 55 kcal

Ingredients

▢ 3/4 cup Cucumber, shredded
▢ 1.5 cup Greek yogurt You can use homemade yogurt too. Just make sure you drain the excess water.
▢ 2 tsp Lemon juice
▢ 1 tbsp Extra virgin Olive oil
▢ 2 cloves Garlic, finely minced
▢ 1 tbsp Mint, finely chopped Dill is the herb used traditionally. Please use that if its available.
▢ Salt to taste

Instructions

Place the grated cucumber in a kitchen towel and squeeze out all the excess water.
In a bowl, combine the yogurt, lemon juice, olive oil, garlic, salt. Whisk well.
Stir in the cucumber and mint. Taste and adjust for seasoning.
Chill for at least an hour before serving.
Drizzle with some olive oil and serve. Enjoy!

Nutrition

Serving: 1 ServingCalories: 55kcalCarbohydrates: 3gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 3mgSodium: 19mgPotassium: 100mgFiber: 0.1gSugar: 2gVitamin A: 14IUVitamin C: 1mgCalcium: 61mgIron: 0.1mg

Plum & Apricot Cobbler Cake

August 12, 2020

Fruity, jammy, with a deliciously buttery and soft crumb, this gluten-free plum & apricot cobbler cake is a summer delight! It's the kind of cake that comes together easily, with simple ingredients, ripe juicy stone fruits, and just a few minutes of prep!

cake with plums and apricots on a platter.

During the summers, I have plums and apricots coming out of my ears. I can’t resist buying them! I love, love seasonal produce. Which means I often end up baking summer fruit tarts and plum apricot crumble, and tossing a peach mozzarella salad.

This gluten-free plum and apricot cake has become a recent favorite. Part cobbler, part cake, this irresistible bake celebrates the abundance of summer fruits! It's a treat perfect for tea time, dessert, or even breakfast. The baked fruits keep it moist and sweet, while a hint of cardamom adds a beautifully fragrant touch!

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Why You’ll Love This Recipe

✨ Part cake. Part cobbler. And 100% the cake you’ll want to bake on repeat. It’s what I call an anytime cake recipe, one you can make in any season, with any fruit, and at any time.

✨ It’s soft, gently spiced, and buttery, with jammy fruit tucked into every bite. And because the fruits are baked, their flavor is deeper and more intense.

✨ It’s a great recipe to use up overripe fruits sitting on your counter. The fruits melt into the cake crumb, making it incredibly moist and giving it a crumbly texture. This recipe works beautifully with any stone fruits: plums, apricots, peaches, or nectarines.

✨ It’s simple, unfussy, and made for afternoon tea, casual get-togethers, holiday tables, picnics, BBQs, and even baby or bridal showers! No matter how you serve it (plain or with coffee ice cream), it’s a winner!

A slice of cake on a small plate with a fork.

Plum Apricot Cake Ingredients

Flour: I used buckwheat flour and almond meal to keep the plum apricot cobbler cake gluten-free. You can grind almond meal at home in a coffee grinder. It adds a lovely nuttiness, while buckwheat brings an earthy depth. By the way, buckwheat always works gorgeously. Every. Single. Time.

Fruit: Fresh plums and apricots are the stars of this easy cake recipe. Pick ripe, juicy fruits for the best flavor. You can use frozen fruits too.

Sugar: I almost always have raw sugar at home and love to use it because it is less processed. It also gives the apricot and plum cake a richer flavor, almost like molasses. You can also use white sugar, it works perfectly well.

Cardamom: When you bake fruits, they lose their brighter notes a tad. Cardamom powder is a warm, aromatic spice that replaces that brightness.

Eggs to bind everything and give structure.

Coconut oil keeps the cake moist. Feel free to use any neutral oil you like.

Milk: I used homemade almond milk, but any milk works just fine.

Flavoring: Homemade vanilla extract gives the cake a cozy flavor.

Please see the recipe below for full information about the ingredients and quantities.

Variations

Flour: Feel free to swap in all-purpose or whole wheat flour. Both work like a charm in this plum apricot cake.

Fruits: One of the best things about this gluten-free cobbler cake is how flexible it is. Any stone fruit will shine here: cherries, apples, peaches, nectarines, even pears. Use what you have, especially if it's getting a bit too ripe.

Dates: I had a few fresh dates leftover from my plum-apricot sourdough galette, so I tossed them in for extra sweetness.

Nuts: Add sliced pistachios on top before baking for a nice crunch and a pop of color. Optional, but highly recommended!

How To Make Plum Apricot Cobbler Cake

Step 1: Preheat your oven to 180°C (350°F). Grease a round pan and line the bottom with parchment paper.

Step 2: In a bowl, combine buckwheat flour, almond meal, baking powder, salt, and cardamom powder. Set aside.

Step 3: In another bowl, beat the eggs and raw sugar for 4–5 minutes until pale, thick, and creamy.

Step 4: Slowly whisk in the coconut oil, almond milk, and vanilla extract.

Step 5: Gently fold the dry mixture into the wet.

Step 6: Spoon the batter into your prepared pan. It will be dense, so smooth the top gently.

Step 7: Arrange sliced plums and apricots (cut side down) over the surface. Add dates if using.

Cut plums and apricots arranged over cake batter in a cake pan.

Step 8: Sprinkle sugar over the top for a crunchy, caramelized finish. Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Step 9: Let the cake cool in the pan for about 20 minutes before turning it out onto a wire rack.

Final step: Slice and enjoy!

A hand putting pistachios on a cake with plums and apricots on a platter.

Pro Tips

Don’t overmix the batter. The ingredients should be just well combined with no white flour streaks visible.
Load the top of the cake batter with diced plums and apricots so they create almost jam-like puddles in the cake. Trust me, the smell alone is worth turning on the oven!
If you are using frozen fruits, thaw and drain them well.
Want to make a plum apricot cobbler instead of a cake? Spoon the thick cake batter over the layer of fruits, and then bake instead of putting the batter first and the fruits on top.

A cake with plums and apricots on a plate.

How To Serve

This plum and apricot cake is delicious warm or at room temperature. Whatever your mood calls for!

In my home, we loved it warm and as-is, with nothing but slivers of pistachio to give the cake some crunch and a pop of green. You can use any nuts you like. Or skip them altogether.

Honestly, it doesn’t need anything else. But if you’re feeling fancy (or just in the mood for something extra), here are a few great pairings:

A dollop of softly whipped cream
Thick vanilla custard
A scoop of creamy vanilla or chocolate almond ice cream

A slice of cake with a bowl of whipped cream.

Recipe FAQs

Can I make this cobble cake vegan?

Yes! Substitute eggs with flax eggs, as I did for my eggless chocolate chip cookies. Use 1 tablespoon of flaxmeal mixed with 3 tablespoons of water instead of 1 egg. Double the quantity for 2 eggs.

Can I use frozen fruits?

Absolutely! Just thaw and drain them well before using.

What pan size works best for this plum cobbler cake?

I used a 9-inch cake pan. You can use an 8-inch pan, too. The cake will be higher, and it may take a few extra minutes to bake.

More Easy Fruit Cakes

Half the joy of baking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this plum & apricot cobbler cake as much as we do!

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Vegan Coffee Ice Cream

August 10, 2020

This vegan coffee ice cream is rich and smooth with a delightful buzz of coffee and melting notes of vanilla and cinnamon. A handful of crunchy, candied walnuts gives the cool, velvety ice cream all the texture it needs. One spoonful and you’ll be hooked!

Coffee ice cream in a pan with one scoop in an ice cream scoop.

Made with a few ingredients and an ice cream maker, this ice cream comes together very easily. Whether you are following a vegan diet or not, this coffee ice cream is the perfect refreshing summer treat with a kick of caffeine!

If you enjoy Philadelphia-style ice creams, try my chocolate almond ice cream and mango cherry frozen yogurt. These have been adapted from David Lebovitz's Perfect Scoop.

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Why You’ll Love This Recipe

✨This vegan coffee ice cream is so smooth, velvety rich, and luscious, you won’t believe it's dairy-free!

✨Perfect for coffee lovers - It's got that bold coffee flavor with a little caffeine kick!

✨The candied walnuts add a fabulous crunch that's irresistible.

✨With just a few pantry staples and an ice cream maker, this eggless coffee ice cream is a cinch to make.

✨Easily customizable so you can use decaf coffee, add a coffee liquor, or use dairy milk and cream to make a non-vegan version!

Recipe Ingredients

Ingredients for making vegan coffee ice cream.

Coffee: I used instant coffee in this recipe. Both caffeinated and decaffeinated will work well here.

Coconut milk: Full-fat coconut milk is the best here. You can use cashew milk too. It's just as creamy and rich.

Coconut cream: For making the ice cream extra creamy!

Sugar: Regular white granulated sugar works well. You can substitute with coconut sugar or cane sugar.

Vanilla bean and Cinnamon stick: For a beautiful, well-rounded flavor profile. Feel free to leave out the cinnamon if you wish.

Please see the recipe card for full information about the ingredients and quantities.

How to Make Vegan Coffee Ice Cream

Coconut milk, cream, sugar, coffee powder, vanilla bean and cinnamon stick in a saucepan.

Step 1: In a medium-sized saucepan, combine coconut cream, milk, coffee powder, sugar, vanilla bean, and cinnamon stick.

Step 2: Stir over very low heat until the sugar dissolves. Take it off the heat. Let this mixture cool and then chill it in the refrigerator for at least 4 hours.

Strained coffee mixture in a measuring cup.

Step 3: Stir the chilled mixture and take out the vanilla bean and cinnamon stick. Scrape out all the vanilla pods from the bean using a small knife, into the mixture.

Soft coffee ice cream in ice maker canister.

Step 4: Freeze in your ice cream maker according to the manufacturer's instructions. Add the crushed candied walnuts right at the last minute of churning. Pour this into a freezer-proof container and freeze for 6 to 8 hours or overnight.

coffee ice cream in a round pan topped with candied walnuts.

How To Make Candied Walnuts

candied walnuts on a parchment lined tray.

In a pan, heat sugar and walnuts till the sugar melts entirely. The trick is to keep stirring the sugar on low heat; otherwise, it will burn.

Once the nuts are coated in the melted sugar, sprinkle some sea salt and transfer them to a parchment paper-lined tray. Wait for them to cool, chop them up, and then add to the ice cream.

Make sure you leave some candied walnuts to garnish the coffee ice cream while serving.

You can use this method to make any candied nuts, and not just for ice cream. Store the candied nuts in a jar, and they make for delicious munchies.

Top Tips

Leave the vanilla pods and cinnamon stick in the coffee cream mixture as it cools. It imparts more flavor.

Make sure the canister of your ice cream maker is frozen. It's best to place it in the freezer for at least 24 hours before churning the ice cream.

Chill the coffee ice cream mixture very well, for at least 6 hours or even overnight. The colder the mixture, the faster the ice cream will set in the ice cream maker.

If you're using brewed coffee instead of instant coffee, please make it strong! Otherwise, the coffee flavor will be diluted.

Candied walnuts are an optional step. While they may not be necessary, they are utterly delicious here!

How To Serve

Scoop the coffee ice cream, top it off with some more candied walnuts, and enjoy. That’s how my home slurped it up. But you can always drizzle some caramel sauce and serve.

Blend a scoop in Korean banana milk to make an indulgent banana coffee milkshake! Add a scoop or two to your Vietnamese iced coffee for a decadent treat!

Serve alongside my choco chip shortbread cookies or sandwiched between two oatmeal raisin cookies…so yum!

a scoop of ice cream with walnuts on top in an ice cream cup.

Recipe FAQs

Can I make coffee ice cream without an ice cream maker?

Yes, you can. It requires a bit more time and patience, though.
Pour the coffee cream mixture in a large bowl and freeze it for 1 to 2 hours. Take it out of the freezer and beat vigorously with a whisk/ electric beater or simply blitz it in your blender. Pour it back in the bowl and freeze again. Repeat this process 2 more times. Every time you whisk or blend this, you are breaking down the ice particles and making the mixture smoother. The last time you blend it, add the crushed candied walnuts. Pour this into an airtight container and freeze for 6 to 8 hours or overnight.

Is there caffeine in coffee ice cream?

Yes, this coffee ice cream does have some caffeine in it! But you can easily make this ice cream with decaf coffee instead, if you prefer.

What can I use instead of instant coffee?

Use ⅓ cup of strong brewed coffee. Omit an equivalent amount of coconut milk.

More Delicious Frozen Treats

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Vegan Coffee Ice Cream

Natasha Minocha

This vegan coffee ice cream is rich and smooth with a delightful buzz of coffee and melting notes of vanilla and cinnamon. A handful of crunchy, candied walnuts gives the cool, velvety ice cream all the texture it needs!

5 from 1 vote

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Prep Time 15

Freezing time 1

Total Time 1 15

Course Dessert, Ice cream

Cuisine American

Servings Servings

Calories 310 kcal

Ingredients

Candied Walnuts Optional

▢ 1/3 cup Walnuts
▢ 2 tbsp Brown sugar
▢ 1/4 tsp Sea salt

Instructions

In a medium-sized saucepan, combine coconut cream, milk, coffee powder, sugar, vanilla bean, and cinnamon stick. Stir over very low heat until the sugar dissolves. Take it off the heat.
Let this mixture cool and then chill it in the refrigerator for 2-3 hours.
Stir the chilled mixture and take out the vanilla bean and cinnamon stick. Scrape out all the vanilla pods from the bean using a small knife, into the mixture.
If using ice-cream maker – pour and freeze in your ice cream maker according to manufacturer’s instructions. Add the crushed candied walnuts right at the last minute of churning. Pour this in an airtight container and freeze for 6 to 8 hours or overnight.
By hand – Pour the mixture in a large bowl and freeze it for 1 to 2 hours. Take it out of the freezer and beat vigorously with a whisk/ electric beater or simply blitz it in your blender. Pour it back in the bowl and freeze again. Repeat this process 2 more times. Every time you whisk or blend this, you are breaking down the ice particles and making the mixture smoother. The last time you blend it, add the crushed candied walnuts. Pour this in an airtight container and freeze for 6 to 8 hours or overnight.

Candied Walnuts

Place the walnuts and brown sugar in a saucepan.
Cook on low heat, stirring continuously till the sugar melts and coats the walnuts. Turn off the heat and sprinkle the sea salt.
Transfer to a small sheet of parchment or baking paper. Let the walnuts cool.
Roughly chop them in small bits for the ice cream.
Store in an air-tight jar.

Notes

Leave the vanilla pods and cinnamon stick in the coffee cream mixture as it cools. It imparts more flavor.

Make sure the canister of your ice cream maker is frozen. It's best to place it in the freezer for at least 24 hours before churning the ice cream.

Chill the coffee ice cream mixture very well, for at least 6 hours or even overnight. The colder the mixture, the faster the ice cream will set in the ice cream maker.

If you're using brewed coffee instead of instant coffee, please make it strong! Otherwise, the coffee flavor will be diluted.

Candied walnuts are an optional step. While they may not be necessary, they are utterly delicious here!

Nutrition

Serving: 1 ServingCalories: 310kcalCarbohydrates: 41gProtein: 2gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 79mgPotassium: 159mgFiber: 2gSugar: 38gVitamin A: 2IUVitamin C: 1mgCalcium: 17mgIron: 1mg

Easy Homemade Granola Bars

August 6, 2020

Homemade, healthy alternatives. That’s been my mantra for years. Because now boosting immunity has become all but essential, I’m indulging in it even more. That’s why I ended up making the crunchiest, chewiest, and most satisfying homemade granola bars around. They are easy, and with such little effort, you do away with the boxed variety.

I serve homemade bread. I switched to hummus made from scratch. I even made pop tarts at home. So, why leave granola behind?

Yes, we load up on cheesecakes now and then, but when it comes to snacks, healthy is our choice. And granola is our first preference.

Deliciously wholesome, they are perfect for when you take a breather from work from home, or the kids have a snack break during online classes. Or just when you think you need a quiet moment to yourself.

How to Make Easy Homemade Granola Bars?

In a large bowl, mix rolled oats, rice puffs, almonds, chopped dates, and cranberries.

While the crispy oats and almonds pack a ton of nutrition, to lend the granola bars some extra nourishment and texture I threw in melon, flax, sunflower and pumpkin seeds.

Ingredients for Easy Homemade Granola Bars recipe

Keep the dry ingredients aside, and in a pan, gently heat coconut oil and peanut butter. Sprinkle some cinnamon, vanilla extract, and honey into it and mix.

Remember to take the mixture off the heat before you pour the honey.

Combine the dry and wet ingredients until you have a sticky concoction. Spoon the mixture on a parchment-lined tray to bake. FYI, if you use foil for baking, please grease it well.

Once the granola is transferred, press hard, pack it tightly, and then let the oven do its thing!

Ready for baking - Easy Homemade Granola Bars recipe

Quick notes:

I highly recommend grinding the rolled oats. It hardly takes a minute because we’re looking for a coarsely ground texture, not an oats flour-like consistency. I just used my handy dandy coffee grinder for the job. A couple of whizzes and that's it!

I did make a batch without grinding the oats and the result is a crumbly granola (as the photo below clearly shows!) If that rocks your boats, go ahead and carry on.

Crumbly Easy Homemade Granola Bars recipe

But if you’re like me and need the bars to hold their shape, grind the oats. They’ll adhere together better.

I favor mildly sweet granola and this one is already sweet because of the dates, but you can always up the volume by increasing the amount of honey.

Baking the granola bars

In about 30 minutes, the top will be golden, and you’ll know that the granola is done. To check, touch the baked mixture. If it is firm with little or no give, you know it is ready.

Keep in mind that granola hardens as it cools. Because it is blazingly hot here, I slide the baked granola in the fridge for some time.

When it’s cooled completely, you can slice the granola bars in any shape – squares, rectangles, or even triangles if you’re in a fun mood!

What Can I Use Instead Of?

We are a family of granola devotees. Why? Because it offers freedom of choice when it comes to ingredients and flavors. So, if you don’t have a particular ingredient for these homemade granola bars, you can easily substitute them.

Switch puffed rice with Krispies.
I used crunchy peanut butter, but the smooth version will work just as well. If you don’t either, replace it with any nut-based butter.
Instead of honey, you can utilize date syrup, agave syrup, or maple syrup.
Don’t have rolled oats? Pick regular, instant oats. These cook faster, so keep an eye on the baking time.
Any nuts (think cashews, walnuts, etc.) that you have in your kitchen will do, in case you are out of almonds.
Don't care for cranberries, throw in some raisins.

Serving the Easy Homemade Granola Bars

These granola bars are thick, chewy, and have a heft to them. When you take a bite, you groan with satisfaction because these granolas don’t slide through you like air.

Laden with nuts, dates, seeds, and oats, every dense morsel is teeming with gooey goodness. That’s why I serve them as breakfast too, as is or crumbled on top of yogurt and freshly, sliced fruits.

The deliciously crunchy and naturally sweetened bars are also great as breakfast or snack-on-the-go. You get a volley of energy to soldier through the rest of the day in a pinch.

Crumbled Easy Homemade granola with yogurt and mango

Variations of granola recipe

If I can make a recipe healthier by any means, I do it. Always. Because I like to cook and eat mindfully, without compromising on taste.

In these current times, eating food with a high nutrient quotient has become all the more important. If you feel the same, here are some more granola recipes you can try:

If you’re sticking to this recipe of granola bars and want to make it gluten-free, switch to certified gluten-free oats. You can even add a handful of chocolate chips or drizzle dark chocolate on top without reducing the health quotient!

It always pays to indulge in healthy, wholesome snacks. The toasted oats in these homemade granola bars are a solid source of iron.

They contain beta-glucan (a form of soluble fiber) that is excellent for the heart. Combine them with chewy dates, and the granola bars become treasure chests of fiber. The crispy nuts and seeds give the bars all the good fats you need.

All in all, you get a calorie-dense, well-balanced and healthy snack that satiates you without spiking blood sugar! And not to forget, the taste of these easy homemade granola bars hits all the right spots.

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

📖 Recipe

Kaju Katli

August 2, 2020

Kaju Katli is hands down our favorite Indian mithai. Fudgy bites that melt in your mouth, what's not to love? Not to mention, they are utterly gorgeous - diamond-shaped, topped with delicate silver leaf.

Normally, my big family of cousins, aunts, and uncles would gather on Rakhi to celebrate together and eat to our heart's content. We all exchange blessings, gifts, copious sweets, and share a big meal together. It is ordinarily one of the few times in the year when all us cousins get to meet up and spend the day together, reminiscent of our childhood days. Now, we are home for this holiday and adjusting to a different kind of celebration...all thanks to COVID!

Something my mom and I are doing our best to keep alive as we celebrate from a distance, is the food we would normally enjoy with the rest of the family. This brings us deep comfort as food is such an integral part of our festivities. So while she gets ready for a special lunch tomorrow, I used her recipe to make an all-time favorite dessert - Kaju Katli!

Kaju Katli | Kaju Burfi | Indian dessert

What is Kaju Katli

To those new to Kaju Katli, it is loosely translated - slices of cashew fudge. Kaju - cashews, are finely ground and mixed with sugar, water, and milk powder to make little diamond-shaped sweets. Traditionally, it is topped with Chandi vark (silver leaf). This is one of the most well known and beloved Indian sweets, most commonly associated with Diwali celebrations.

These little bites of cashew are absolutely divine. Sweet, rich, and chewy - there is a reason everyone’s ears perked up when they heard I was making this! It is the kind of dessert that appeals to all and disappears in a flash.

How to make Kaju Katli

This was my first time making Kaju Katli, and I was pleasantly surprised by how easy it was! All you need for my mom’s recipe are cashews, sugar, milk powder, elaichi (cardamom) powder, and some water.

Typically many Indian sweets require creating two string sugar syrups, which really freaks me out. I do not have the skill for that at all. This recipe calls for simple one-string syrup, only a handful of ingredients and some rolling action. Let's get into the steps!

Start with finely grinding your cashews. Cashews are soft and will grind quickly - make sure yours are at room temp. Sieve the ground mixture once to make sure that there are no large pieces.

Mix the finely ground cashews with milk powder and elaichi (cardamom) powder.

Now for the sugar. Heat the sugar and water on medium heat. Mix them well and let the mixture come to a boil. After that, let it simmer for a few minutes and then check for a one string consistency.

What is one string consistency?

This is when a single string/thread of the sugar mixture is formed between your fingers. You test by taking a few drops of the syrup between your index finger and thumb. If the mixture does not break as you pull between these fingers but instead forms a single “string” then you are good to go! For a more detailed guide on sugar string consistencies, you can read here.

Back to the recipe...

Once you reach the desired sugar consistency, turn the heat off and add in the dry ingredients to the pan. Mix this consistently till the dough is formed - do not leave it unattended.

You want to mix it till smooth and lump free.

The mixture will thicken and eventually, not stick to the sides of the pan.

Wait a few minutes till the mixture comes down from hot to warm and then knead it briefly with greased hands. It will become nice and smooth - which is the texture we want before rolling it out. This kneading process is key in giving our kaju katli to that melt in your mouth quality!

Transfer your dough to a greased plate or non stick parchment paper.

Cover your dough with parchment or butter paper and roll it out while it's still warm.

Roll the mixture out to about 1/4th of an inch in thickness. Let this cool and then you can add the silver leaf/chandni vark on top.

The final stage in making the kaju katli - cut the dough into diamond shapes! You can serve them immediately or let them set in the fridge/airtight box for up to 5 - 6 days.

Quick Notes

While this recipe calls for very few ingredients and simple steps, it's important to get every part of the process right. Precision and just a bit of elbow grease are vital to getting your kaju katli just right.

Make sure your cashews are at room temperature before grinding. When you grind them, sieving the mixture at least once is a must to get rid of any bigger pieces.
Do not grind the cashews too much - the mixture can go from fine to crumbly.
Be mindful when preparing the sugar syrup - measure both sugar and water precisely and keep a close eye on the mixture.
When adding the dry ingredients to the sugar syrup, do not do it all at once, otherwise, your mixture may get lumpy. Do this slowly and mix it till lump-free.
Do not leave the mixture unattended, stir continuously till it is ready. This really doesn't take very long, I promise. Just a few minutes.
Knead the final dough well before you get to rolling it out and cutting.

Other Homemade Indian Desserts to Try

You can never go wrong with homemade sweets. From family recipes to ones I have developed, here are my go to desi desserts for all special occasions.

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Kaju Katli

Natasha Minocha

Kaju katli is hands down our favorite Indian mithai. Fudgy bites that melt in your mouth - what's not to love? Not to mention, they are utterly gorgeous, diamond shaped, topped with delicate silver leaf.

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Prep Time 10

Cook Time 20

Setting time 30

Course Dessert

Cuisine Indian

Servings pieces

Calories 108 kcal

Ingredients

Instructions

Grind the cashewnuts in your food processor or coffee grinder to a fine powder.
Sift them once to make sure there are no big pieces.
Mix in the milk powder and elaichi/cardamom powder. Make sure there are no lumps.
Bring the sugar and water to a boil in a kadai or wide pan. Cook for 3-4 minutes until the mixture reaches one string consistency.
One string consistency is when the sugar syrup forms a single thread between your thumb and forefinger.
At this point, turn the heat off and add the dry ingredients. Mix well till a dough is formed.
Let it cool for a few minutes. As soon as its cool enough for you to handle, knead briefly to get a smooth pliable dough.
Transfer your dough to a greased plate or thali or parchment paper.
Place parchment or butter paper on top. Roll the mixture out to a circle, about 1/4" in thickness. Cover with silver leaf or vark if using.
Let this set for 30 minutes or so. Cut into diamond shape and enjoy!

Nutrition

Serving: 1 ServingCalories: 108kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 9mgPotassium: 110mgFiber: 0.4gSugar: 9gVitamin A: 19IUVitamin C: 0.2mgCalcium: 23mgIron: 1mg

Plum Apricot Sourdough Galette

August 1, 2020

Rustic, golden, and bursting with juicy summer stone fruits, this plum apricot sourdough galette is a dreamy summer bake. With a flaky, buttery sourdough crust and jammy fruits, this free-form tart is super easy to make!

A galette with plums and apricots on a black tray.

I love using sourdough discard in my baking, and I try to incorporate it into delicious treats like banana cinnamon pancakes, sourdough discard banana bread, and oatmeal walnut cookies.

This galette is also a delicious way to use some of it! The crust is crisp, so flavorful, and has a slight tang that pairs beautifully with the sweet-tart plums and apricots. This fuss-free crust comes together in minutes, with no shaping or lattice required - just roll, fill, fold, and bake!

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Why You'll Love This Recipe

✨Galettes are lazy pies!! You don’t have to fuss over kneading, rolling, or folding. It’s gorgeous and rustic. The stone fruits turn beautifully jammy, a feast for the eyes and the taste buds.

✨The crust is to-die-for. Buttery, nutty, and just a little tangy from the sourdough discard, balancing the sweetness perfectly.

✨The galette dough is super forgiving and very versatile. Use whatever stone fruits you have on hand: peaches, nectarines, or cherries. They all work great.

✨It’s great, warm or cold. Eat it fresh out of the oven or enjoy a chilled slice the next day with your coffee.

✨Apricot plum galette is a crowd-pleaser. Whether you serve it at brunch or for dessert, it’s the kind of bake everyone asks for seconds of.

A fruit galette on a black tray with one slice cut.

Recipe Ingredients

All-purpose flour forms the base of the crust, giving it the structure and flakiness you love in a galette. You can also swap in part whole wheat flour for a nuttier, heartier bite.

Sugar: I used raw sugar. It adds a light caramel-like flavor and a lovely crunch on top. Regular white sugar works perfectly well if that’s what you have on hand.

Butter: Cold butter is what makes the crust flaky and tender. I used salted butter, but you can use unsalted and add ¼ teaspoon of salt.

Sourdough discard: Instead of ice-cold water, we use cold sourdough discard to make the dough. I used a 100% hydration starter discard, meaning my starter is fed with equal weights of water and flour. If your starter uses a different recipe, you may need to adjust the discard amount. New to the sourdough world? I explain what it is in my peanut butter sourdough brownies.

Almond meal adds a lovely nuttiness and prevents the crust from getting soggy.

Fruits: Use ripe but firm plums and apricots. Avoid overfilling. Stone fruits release a lot of juice that can make the crust soggy.

Cream is optional, but a quick brush over the crust before baking makes it extra golden and crisp. It also helps the seeds stick better.

Seeds: These are optional. But I love the little crunch and visual flair that black and white sesame seeds bring to bakes like thumbprint cookies and Turkish pide. You could also try poppy seeds or chopped nuts if you prefer.

Please see the recipe below for full information about the ingredients and quantities.

Variations

Fresh dates: I also added a few fresh dates, but this is entirely optional. Fresh dates are delicious, mildly sweet, and crunchy. If you have some leftover, try them in plum and apricot cobbler cake.

Fruits: No plums or apricots? Use any stone fruit that looks good to you. Or combine two or three of them. You can also use apples as I did in this apple marzipan galette, or cherries as in this easy cherry galette!

Without sourdough discard: Use ice-cold water to bring the dough together. The crust will still turn out delicious and flaky. For that tangy flavor, you can also use thick plain yogurt.

How To Make Plum Apricot Sourdough Galette

Step 1: Combine the flour and sugar in a large bowl.

Step 2: Rub the cold butter into the mixture, using your fingertips.

Step 3: When it resembles large, coarse breadcrumbs, add in the sourdough discard.

Step 4: Bring the dough together using your hands.

Step 5: This will be a clumpy mixture. Bring it together in a disc. Cover with cling wrap and refrigerate for at least an hour.

Step 6: In the meantime, preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

Step 7: In a bowl, toss together the sliced plums and apricots with cornstarch and sugar.

Step 8: When the dough has firmed up, roll it out into an 11-inch circle on a lightly floured surface.

Sliced fruits on top of rolled out pastry dough and almond meal.

Fruits on pastry dough folded over them, and topped with sesame seeds.

Step 9: Sprinkle almond meal over the center, leaving a 2-inch border all around.

Step 10: Arrange the sliced plums and apricots on top of the almond meal. Gently fold the edges of the dough over the fruit. Don’t worry if it’s not too neat and looks rustic. That’s the charm!

Step 11: Brush the crust with cream (if using), then sprinkle with black and white sesame seeds and sugar. Bake for 45–50 minutes, until the crust is golden and the fruit juices are bubbling.

Step 12: Let the plum apricot sourdough galette rest for at least 15 minutes. Slice and serve!

Pro Tips

Don’t stress if you see little lumps of butter in your galette dough. That’s a good thing! They melt as the galette bakes, creating those delicious flaky layers.
This dough is super forgiving. You don’t need to knead it. Just pull everything together. If it’s too dry, add a spoonful of ice-cold water at the end to help bind it.
Add more sugar to the filling if your fruits are not sweet enough.
The beauty of galettes is that you don’t have to worry about winning any prizes for the perfect crust shape. Round, oval, and anything in-between is a-okay!
I baked a large 9-inch galette, which took about 45 minutes. If you’re making mini plum and apricot galettes, they’ll bake faster. Just keep an eye on them after 30 minutes.

A galette with sesame seeds on its crust and filled with plums and apricots.

How To Serve

Let the galette rest for at least 15 to 20 minutes before serving. This gives the fruit juices time to settle, so your slices hold together beautifully instead of falling apart.

We enjoyed it just as it is. Warm from the oven. But it’s also fantastic with a scoop of vanilla ice cream. The cold, creamy texture pairs perfectly with the warm, flaky crust and juicy fruit. This plum galette recipe pairs well with:

Greek yogurt or vanilla custard
A dollop of lightly sweetened whipped cream
A cup of tea or coffee
Sparkling wine cocktail, chilled rosé, or peach iced tea for a summery dessert spread

A galette with fruits and a scoop of ice cream on one piece.

Recipe FAQs

What is a galette?

A galette is a rustic, free-form tart. Think of an open-faced pie. It can be sweet or savory. It’s baked on a tray or sheet pan. The French call it galette. The Italians crostata. Same cozy vibe, different name!

How do you keep a galette from getting soggy?

I use the simplest trick. Sprinkle a layer of almond meal on the crust under the fruit filling. It soaks up those juicy drips and keeps the crust crisp while adding a lovely nutty flavor. You can also sprinkle some polenta on the crust like I did for my cherry galette.

How to make the best galette crust?

Cold ingredients are key! Use cold butter and sourdough discard. Work quickly so the butter doesn’t melt. The heat from your hands will transfer to the butter (which is also why we use fingertips) and melt it. And you don’t want that happening. Also, let the dough chill in the fridge until it firms up, especially if you're in a warm kitchen.

Why add sourdough discard to pie crust?

Sourdough discard adds acidity, which helps create the most tender, flaky crust. It also deepens the flavor while adding a subtle tang.

More Summer Fruit Recipes

📖 Recipe

Watermelon Feta Salad

July 30, 2020

Watermelon feta salad makes for an unexpected concoction, but over the years, they’ve become a classic pairing. Why? Because chilled watermelon and crumbly feta blend sweet and savory in one delicious morsel – perfect in every way.

Watermelon Feta Salad | Easy summer salad

There are endless variations of the salad because the combination is so forgiving when it comes to improvising. With my watermelon feta salad, I share the one I’ve grown to love.

It’s healthy. It’s fuss-free. And it’s bursting with fresh summer flavors.

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How to Make Watermelon Feta Salad?

Watermelon is a universally loved summer fruit because 91% of it is water, which makes it amazingly hydrating. That it is also full of Vitamin C is just the cherry on the top.

When you’re melting in scorching temperatures, watermelon iced tea or salad is exactly what you need!

Step 1: In a large bowl, combine the watermelon, cucumbers, dragon fruit ( if using), and vinegar-soaked onions.

Step 2: Make the vinaigrette - Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl. Set aside.

Step 3: Drizzle over the dressing.

Step 4: Top with feta cheese and fresh mint.

Step 5: Serve cold!

What Kind Of Feta Cheese To Use

Because the watermelon feta salad uses such few simple ingredients, I’ve learned that quality is of utmost importance. Look for feta that is slightly grainy and very creamy. The flavor will be very intense, fresh, and tangy.

It’s the creaminess that tells you that the cheese is high-quality. It’s that very creaminess that brings a pleasing contrast to the crisp texture of watermelon.

Quick Notes

The beauty of watermelon feta salad lies in the balance of sweet and salty. So, be careful with the amount of salt you add to the dressing.

Feta is already briny, put too much of the seasoning in the salad, and it will drown the sweet juices of watermelon.

I don’t fancy the sharp punch of raw onions. That’s why I marinate slices of them in vinegar. It’s a great way to add interest to any salad. But you can use raw onions as easily for this recipe.

A little bit of zest goes a long way in the watermelon feta salad. So, don’t go overboard with the lemon juice.

Serving The Watermelon Feta Salad

A slice of Mediterranean heaven on my plate – that’s how I look at the salad made from the quintessential summer fruit and tangy feta.

Serve it chilled, and you’ll come to see it my way. The trick is to throw the salad together and slide it in the fridge for just an hour or so.

Just don’t let it sit too long as the juices will start to run, and the salad will lose its delightful crispiness.

This salad is best consumed the same day, as it does tend to get get quite watery as it sits.

Variations Of Watermelon Feta Salad Recipe

Watermelon, feta, and mint – that’s the base of the salad. Once you’ve perfected it, you can add anything your heart desires.

Toss in orange slices, a few olives, and capers, or even halved tomatoes. To make it more colorful, you can give muskmelon or honeydew melons a try.
Use basil instead of mint for a different flavor profile.
Add balsamic vinegar to your dressing.

More Summer Salads

Peach Mozzarella Salad

Caprese Salad Skewers

Summer Pasta Salad

Asian Cucumber Salad

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Watermelon Feta Salad

Natasha Minocha

Watermelon Feta Salad - chilled watermelon and crumbly feta blend sweet and savory in one delicious morsel – perfect in every way.

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Prep Time 20

Chilling time 1

Total Time 1 20

Course Salad, Side Dish

Cuisine Mediterranean

Servings servings

Calories 162 kcal

Ingredients

▢ 3 cups Watermelon, cubed
▢ 2 Cucumbers, sliced thickly
▢ 1/2 small Onion, soaked in red wine vinegar for 20-30 minutes
▢ 1/2 Dragonfruit Optional
▢ 1/3 cup Feta cheese, crumbled
▢ Fresh mint, a small handful

Vinaigrette

▢ 2 tbsp Extra virgin Olive oil
▢ 1 tbsp Lemon juice
▢ Salt & Pepper to taste

Instructions

Vinaigrette

Whisk together the olive oil, lemon juice, salt and pepper in a small bowl. Set aside.

Salad

In a large bowl, combine the watermelon, cucumbers, dragon fruit ( if using), and vinegar-soaked onions.
Drizzle over the dressing.
Top with feta cheese and fresh mint.
Serve cold. Enjoy!

Nutrition

Serving: 1 ServingCalories: 162kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 157mgPotassium: 365mgFiber: 2gSugar: 11gVitamin A: 820IUVitamin C: 17mgCalcium: 95mgIron: 1mg

Classic Basque Cheesecake

July 29, 2020

This classic Basque cheesecake might be the most fun cheesecake you’ll ever make. It takes just one bowl, five ingredients, and 20 minutes of prep. And you get a gorgeously caramelized cheesecake with a soft, custard center!

basque cheesecake on parchment paper with a slice cut.

You have to throw your cheesecake playbook out for this one. We are baking it without a crust at high temperatures, which burns it and causes it to crack on purpose. All of this adds up to a gorgeous, perfectly imperfect dessert.

The texture is velvety smooth inside with a nice crust on the outside. It has a tenderly firm consistency once set. Overall, the recipe is a total winner for all dessert lovers!

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Why Is Basque-Style Cheesecake Burnt?

Burning is the whole point of Basque-style cheesecake. That’s how you get to make a crustless cheesecake. When you bake the batter at a high temperature, the outside caramelizes. And it sets into a firm, sturdy edge that compensates for the crust.

Caramelization also gives it a toffee-ish flavor on top with rich, creamy sweetness inside. In short? Burning is the magic. Embrace it. It’s what makes Basque cheesecake so easy, so unique, and so irresistibly delicious.

A slice of cheesecake on a palte with a red fork.

Why You’ll Love This Recipe

✨Adapted from the iconic Bon Appétit, this burnt Basque cheesecake beauty is rustic, rich, and wonderfully simple. I added a splash of homemade vanilla extract. It’s a small touch, but it adds warmth and depth that takes the flavor to another level.

✨It’s a foolproof recipe that comes together with just a handful of ingredients. No crust, no water bath, no stress. Yet what comes out of the oven is an effortlessly elegant, creamy dessert that tastes like you spent hours on it.

✨Classic Basque cheesecake is make-ahead friendly. It needs time to set, which makes it perfect for prepping a day in advance and ideal for dinner parties, celebrations, or lazy weekends.

Reader Love ❤️

This was such a convenient and easy recipe to follow. Added cinnamon to it. Tasted delicious and was eaten up in no time! Next time I'll add chai masala and see how that comes out. Thank you for the lovely recipe.

Loved it!! So easy to make and the flavor was so intriguing! Tasted like cheese cake but had a suttle hint like custard pie and flan too!! The taste buds did the happy dance!! Thank you! ????

Basque Cheesecake Ingredients

Cream cheese is the soul of the burnt Basque cheesecake recipe. Use full-fat cream cheese and you’ll have the silkiest texture. Make sure it’s softened and at room temperature, so it blends easily. Homemade cream cheese is a great choice. But store-bought works too.

Sugar sweetens the cheesecake and helps with caramelization to get that signature burnt top.

Eggs give the classic Basque cheesecake its structure and custard-like creaminess. Room-temperature eggs work best.

Cream adds lusciousness and a light, melt-in-the-mouth feel.

Flour: Just enough all-purpose flour to help the burnt Basque cheese cake set.

Homemade vanilla extract is my thing. A couple of teaspoons add so much depth and flavor!

Please see the recipe card for full information about the ingredients and quantities.

Variations

One of the best things about Basque burnt cheesecake is how flexible the recipe is. You can really make it your own!

Use ricotta instead of cream cheese for a lighter texture, as I did for my baked mango cheesecake.
Add caramelized oranges and orange zest to make orange Basque cheesecake with a fresh citrusy flavor instead of vanilla burnt Basque cheesecake.
A pinch of cinnamon or cardamom goes a long way in adding cozy warmth to the cake. It’s why my saffron cardamon cheesecake with crust is a hit!
Stir in a tablespoon of coffee powder with the flour, like I did for my espresso cheesecake, to make a coffee-flavored Basque burnt cheesecake.
Make an earthy, creamy, and unique matcha Basque cheesecake or a perfect Fall pumpkin Basque cheesecake.
Fold in a handful of fresh or frozen blueberries for a fruity contrast and make blueberry burnt Basque cheesecake.

How To Make Classic Basque Cheesecake?

Step 1: Set your oven to preheat, and take a sheet of parchment paper and press it into your springform pan, making sure it covers the bottom and sides. Press it well.

Parchment paper lined pan for Burnt Basque Cheesecake.

Step 2: In a large mixing bowl, blend cream cheese and sugar using a hand mixer on low speed. Mix for 2–3 minutes until the sugar fully dissolves and you get a smooth, creamy texture.

Step 3: Add the eggs, one at a time, mixing well between each addition. Eggs give the cheesecake its signature rise and fluffy texture, so don’t rush this step.

Step 4: Add in the cream, flour, and vanilla extract. Whisk just until the batter is smooth and well combined. The consistency should be pourable, not thick.

Step 5: Pour the batter into your prepared pan. Give it a gentle tap on the counter to release any air bubbles.

cheesecake batter in a parchment-lined cake tin.

Step 6: Place it in the oven and bake for 50 to 60 minutes. Check at the 50-minute mark. The cheesecake should be deep golden brown on top, with a slight jiggle in the center.

Step 7: Let the cheesecake cool in the pan. It will deflate and crack a bit. Don’t worry, that’s exactly what gives Basque cheesecake its rustic charm.

Step 8: Set the classic Basque cheesecake in the refrigerator overnight.

Final Step: Slice, serve, and enjoy!

Baked basque cheesecake on parchment paper.

Pro Tips

Line your pan properly. This step is crucial. A well-lined pan helps the cheesecake hold its shape. And don't worry about smoothing out the parchment paper. The crinkly paper gives a lovely rustic look to the cheesecake.
Don’t use separate parchment papers for the base and sides. The batter will seep through the fine gaps. Instead, use a large sheet of parchment paper.
Leave a 2-inch overhang. A classic Basque cheesecake rises significantly while baking. Letting the parchment hang over the edges by at least 2 inches contains the rise and avoids spills.
I used an 8-inch springform pan, but a 6-inch pan works beautifully too, if you want a taller cake.
A runny batter is a good sign. Don’t worry if the batter seems a little loose. That’s exactly the texture you want before it goes into the oven.
Please use a kitchen scale to measure the ingredients. This ensures consistent and better results every time.
Allow the cheesecake to chill in the refrigerator for at least 6 hours for it to set properly.

basque cheesecake with a slice taken out.

How to Serve

Once the Basque-style cheesecake has cooled and set completely (preferably overnight), gently remove it from the pan and peel off the parchment paper. Then serve as-is. It’s a showstopper and needs no frills.

But if you're in the mood for a little extra, a light dusting of icing sugar adds a pretty finish. Want the creamiest texture? Let it sit at room temperature for 15–20 minutes before serving. As with all cheesecakes, I recommend making this a day in advance. This will give you ample time to let it set.

Recipe FAQs

Where did Basque Burnt cheesecake originate?

The origins of Basque burnt cheesecake are from La Viña a small restaurant in San Sebastián, Spain, that’s been running for over 60 years. It’s called Basque cheesecake because the region is Basque region.
The classic Basque cheesecake from La Viña was custardy, oozy, and more pudding-like in the center. Most home-baked versions, including mine, are a bit more set and sliceable, closer to the cheesecakes we’re used to.

What is the flavor of Burnt Basque Cheesecake?

The flavor of burnt Basque cheesecake is caramel-y. But it’s the delicate, rich, velvety texture that makes it a total winner. It’s a dreamy combination of custard and cheesecake- fluffy but firm.

How do I know Basque cheesecake is done?

Your cheesecake should be deep golden-brown on top and puffed up high in the oven. When you give the pan a gentle jiggle, the center should wobble slightly, but the edges should look set. As it cools, the cake will collapse and settle. This is totally normal. Let it cool completely in the pan, then refrigerate it for several hours or overnight for the best texture.

Is Burnt Basque Cheesecake eaten hot or cold?

A classic Basque cheesecake is best served at room temperature. Once chilled and set, take it out of the fridge 15–20 minutes before serving. Although you can eat it cold too.

More Cheesecake Recipes

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Classic Basque Cheesecake

Natasha Minocha

This classic Basque cheesecake might be the most fun cheesecake you’ll ever make. It takes just one bowl, five ingredients, and 20 minutes of prep. And you get a gorgeously caramelized cheesecake with a soft, custard center!

5 from 7 votes

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Prep Time 20

Cook Time 1

Cooling time 8

Course Dessert

Cuisine Spanish

Servings Servings

Calories 209 kcal

Equipment

▢
8" Loose bottom pan

Ingredients

Instructions

Preheat your oven to 200C /400F.
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, one at a time. Make sure each egg is incorporated well before adding the next one.
Whisk in the cream, all purpose flour and vanilla extract, until smooth.
This is a thin batter.
Pour into the prepared pan and bake for 50-55 minutes, until the cake is browned on top, but still jiggly in the center.
Let the cake cool in the pan for 30-40 minutes, then transfer to the refrigerator for it to set completely, for about 8-10 hours. I prefer to refrigerate this cake overnight.
Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!

Notes

Line your pan properly. This step is crucial. A well-lined pan helps the cheesecake hold its shape. And don't worry about smoothing out the parchment paper. The crinkly paper gives a lovely rustic look to the cheesecake.

Don’t use separate parchment papers for the base and sides. The batter will seep through the fine gaps. Instead, use a large sheet of parchment paper.

Leave a 2-inch overhang. A classic Basque cheesecake rises significantly while baking. Letting the parchment hang over the edges by at least 2 inches contains the rise and avoids spills.

I used an 8-inch springform pan, but a 6-inch pan works beautifully too, if you want a taller cake.

A runny batter is a good sign. Don’t worry if the batter seems a little loose. That’s exactly the texture you want before it goes into the oven.

Please use a kitchen scale to measure the ingredients. This ensures consistent and better results every time.

Allow the cheesecake to chill in the refrigerator for at least 6 hours for it to set properly.

Nutrition

Serving: 1 ServingCalories: 209kcalCarbohydrates: 27gProtein: 12gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 80mgSodium: 429mgPotassium: 198mgFiber: 0.1gSugar: 23gVitamin A: 267IUVitamin C: 0.1mgCalcium: 218mgIron: 1mg

Mint Chutney

July 25, 2020

The dishes that grace our table every day. The relishes that are woven into our meals. The condiments that are integral to our cuisine. We take them for granted.

Mint Chutney | Pudina chutney| Mint Coriander chutney

“Oh, this I can whip up with my eyes closed and with no taste-test. Let’s skip it and make something new.” That’s the fleeting thought that crossed the mind, at least in mine.

Well, the jokes on me. What I take for granted is exotic and new for someone else and deserving of a full blog post. After all, the blog is as much my chronicles of cooking as it is for readers.

So, today I take a break from penning recipes that are new to me and dive into authentic pudina chutney, or as the rest of the world knows it – Mint Chutney.

For us, mint chutney is a pantry essential. There’s a jar of it in my fridge that I keep replenishing every few days. This year it’s a bit more special because I am only using homegrown mint. As somebody burdened with a brown thumb, I’m very proud of the bounty my kitchen garden has produced!

How to Make Mint Chutney?

At one time, chutney was made by grinding fresh ingredients on sil batta. That’s the Indian version of mortar and pestle. It took time and a lot of elbow grease. Thankfully for food processors, it takes mere minutes to whip mint chutney now.

You take mint, coriander or cilantro, green chilies, garlic, ginger, lemon juice, and tomato, throw it in a blender and churn till you have the desired consistency. I like to keep mint chutney on a finer side, but you can stop pulsing the ingredients a tad earlier if you want a textured, chunky chutney.

Ingredients for my Mint Chutney | Pudina chutney| Mint Coriander chutney

For such short work, the flavor of mint chutney is deceptively complex. While mint is the dominant touch, it has layers that burst forth with every morsel.

The cilantro gave it a brighter hue and mingled with garlic brings down the strong minty aroma. Ginger and lemon juice give it a palatable sharpness while the tomato adds a hint of tang. The chilies do the heavy work of providing it a fiery punch.

Quick notes:

There are two reasons mint chutney can taste bitter. One, you churned it for so long that the essential oils made it rancid. Two, you used mint stems.

The trick is to pluck the leaves and only add those. If you include mint stems, the chutney will not taste as good.

Do the exact opposite for the coriander/cilantro. The stems are more flavorful than the leaves. So, incorporate both of them.

Variations of mint chutney recipe:

As many homes there are in India, there are an equal number of chutney recipes. Some would be appalled that I add tomato to it, and some would vigorously nod their heads.

Here are some other variations you can try, till you get the taste you love. Though, quite frankly, all of them are deliciously spicy.

You can add a half an onion to give mint chutney a thicker consistency. Fresh green onions work like a charm too.
Skip the tomato and replace it with amla or Indian gooseberry, if they are in season.
For those who have access to raw, green mangoes, do try it in mint chutney. Just remember not to add tomatoes.
A touch of sugar helps you cover all your bases. The sweetness is sufficiently molecular that you don’t even notice it.
Add yogurt to the chutney to make it extra creamy. This is the version most restaurants serve.
Grated coconut is another prevalent variation.

When it comes to spiciness, let your personal preference rule the day. Add as many or little chilies as you like. My mint chutney is not too hot, but yes, it does have a spicy zing to it.

You can even play with dried spices. Both dried mango powder (amchur) and ground pomegranate seeds (anardana) will give the chutney a terrifically tangy taste.

Serving Mint Chutney:

There is a reason why chutneys are an essential component of Indian cuisine. They have a million, and one uses and turns even the blandest of meals into an epicurean pleasure.

You can serve mint chutney with absolutely everything.

Mint-flavored rice:

To a tempering of cumin and coriander powder, add cooked rice and then mix in mint chutney. Voila! In a few minutes, you have mint-flavored rice.

Mint raita:

Stir in some mint chutney in yogurt, add salt and roasted cumin powder, and in no time, you have refreshing raita ready.

Snacks:

No Indian snack is complete without a dollop of spicy, flavorsome mint chutney. But the fresh minty touch is the perfect accompaniment to fried foods like millet cutlets, besan ki katli, and samosas.

Besan ki Katli with Mint Chutney | Pudina chutney| Mint Coriander chutney

Once you’ve tried mint chutney in a Bombay sandwich, you will never look back. The combination is heaven on a plate. Chat, rolls, pita filling, kebabs, and more. You can pair mint chutney with endless things.

I leave you with a teaching that’s been passed down by my family. Mint chutney or any other, in fact, is not just a savior of meals. Yes, it is an added attraction to a plate, but it does so much more.

Mint is an excellent carminative herb. In chutney, it not only improves digestion but also soothes the stomach. Both cilantro and mint are glorious sources of Vitamin C. Mixed in chutney, they bring vitamin B, E, D, and K to the table.

What I’m trying to say is - mint chutney is a healthy, edible journey definitely worth taking!

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

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Mint Chutney

Natasha Minocha

The quintessential condiment on every Indian table! Mint chutney, is a savior of meals, healthy and delicious, it's used in a myriad of ways.

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Prep Time 15

Total Time 15

Course Condiment

Cuisine Indian

Servings servings

Calories 10 kcal

Ingredients

▢ 1/2 cup Fresh Mint, leaves only
▢ 1/4 cup Fresh Cilantro/ Coriander, chopped
▢ 2-3 Green chilies You can add less or more, depending on your preference
▢ 2 small Tomatoes, chopped
▢ 4-5 cloves Garlic
▢ 1.5" Ginger
▢ 1-2 tsp Lemon juice
▢ Salt to taste

Instructions

Blend everything in your blender or food processor until smooth.
Taste and adjust for salt, spice and sourness level.
Transfer to an air-tight jar and store in the refrigerator for 4-5 days.

Nutrition

Serving: 1 ServingCalories: 10kcalCarbohydrates: 2gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 55mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 144IUVitamin C: 4mgCalcium: 13mgIron: 0.3mg

Peach Mozzarella Salad

July 23, 2020

This peach mozzarella salad relies on gorgeous, juicy peaches as a counterpoint to luxurious avocado, peppery basil, creamy mozzarella, cooling mint, and crisp pieces of cucumber.

Peach Mozzarella Salad | Easy Summer Salad

I love the idea of putting fresh seasonal fruits in summer salads. Over the years, I’ve tried some conventional combinations like red rice mango salad and some adventurous recipes like apple walnut salad.

With the peach season about to say adieu, I saved the last of them for a salad that’s akin to summer in a bowl.

Summer turning into monsoon is the season for simple recipes that accentuate the fresh flavors and quality of the ingredients. The peach mozzarella salad stands true to this creed. Each element gets its spotlight from the very first morsel.

How to Make Peach Mozzarella Salad?

There are some days you really want to eat a classic and popular dish. And then there are days when you want to break away from convention and try something with a twist.

The peach mozzarella salad is my take on a Caprese salad. It has all the usual elements - balsamic vinegar, creamy mozzarella, and olive oil. I just added sliced peaches, avocado (with which I have terrible luck, but this time I did save about half of it), and diced cucumber.

The instructions for this summer salad can be distilled to one word – combine. That’s all you need to do.

Since my garden is overflowing with mint and basil, they went in as ingredients as opposed to garnish. There is no beating the taste of fresh herbs. But their exceptional flavor is only part of the appeal.

The sweet-tasting mint leaves a lingering cooling effect that aids in digestion. And basil is jam-packed with vitamins, minerals, and anti-inflammatory properties.

I thoroughly recommend growing the herbs in your kitchen garden. I have a brown thumb, and yet my plants are thriving. They are that easy to grow. This is the perfect season to start, so do give it a try. Believe me, there is nothing like a sprinkling of fresh herbs to make any dish come alive and sing!

Making the dressing for peach mozzarella salad:

The dressing is the easiest ever. Combine salt, pepper, olive oil, and balsamic vinegar. I wanted to give it a Tasha Twist, so I put a touch of sumac on top of the salad.

The dressing doesn’t overpower the ingredients. Instead, it gives the right balance of acidity – as every proper salad should have. The sweet, tangy touch of balsamic and fruity tones of olive oil echoed the tart zing of peaches perfectly.

Drizzle the dressing on the salad, give it a gentle toss, and the peach mozzarella salad is ready to be served.

Serving the Peach Mozzarella Salad

For such a few ingredients, the salad makes a great appetizer. I advise serving it with a chunk of crusty bread to mop up the dressing that drizzles down to the bottom.

If you’re anything like me, then you’ll devour the whole plate with a salted butter roll and call it a meal! Because for me, cheese paired with any fruit is an irresistible combination.

Variations of peach mozzarella salad

Salads are easy because you can take them in any direction your palate prefers. Add more cucumber if you want a bit more crunch. Throw in some cherry tomatoes to give it a burst of color.

I tore up bits of mozzarella, instead of cutting, to enhance the creaminess of the salad. But if you don’t like the soft, stretched curd cheese typically made from whole cow’s milk, you can always substitute it with any soft cheese. Brie is a great choice. Burrata is another.

Even a brined, sharp cheese like feta will work. If you opt for it, then go easy on the salt.

But if you’re feeling adventurous, then try homemade mozzarella. The smooth, stringy cheese with its fragrant aroma of fresh milk and delicate creamy flavor is just what the salad needs.

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

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Peach Mozzarella Salad

Natasha Minocha

The peach mozzarella salad relies on gorgeous, juicy peaches as a counterpoint to luxurious avocado, peppery basil, creamy mozzarella, cooling mint, and crisp pieces of cucumber.

No ratings yet

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Prep Time 20

Total Time 20

Course Salad, Side Dish

Cuisine American

Servings servings

Calories 237 kcal

Ingredients

▢ 4 Peaches, sliced
▢ 1 Cucumber, diced
▢ 1/2 Avocado, diced
▢ A small handful fresh mint and basil leaves
▢ 3.5 oz / 100 gms Fresh Mozzarella cheese, cut or torn into small pieces

Vinaigrette

▢ 1.5 tbsp Extra virgin olive oil
▢ 1 tbsp Balsamic vinegar
▢ Salt Pepper to taste
▢ 1/2 tsp Sumac Optional

Instructions

Vinaigrette

Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Taste and adjust for seasoning.

Salad

Arrange the sliced peaches, avocado, and cucumber on a platter.
Add the fresh herbs on top, along with bits of fresh mozzarella.
Spoon over the vinaigrette. Give a gentle toss.
Top with sumac ( if using) and serve at room temperature or cold. Enjoy!

Nutrition

Serving: 1 ServingCalories: 237kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 181mgPotassium: 430mgFiber: 4gSugar: 15gVitamin A: 749IUVitamin C: 11mgCalcium: 147mgIron: 1mg

No-Bake Jamun Cheesecake

July 21, 2020

Tangy flavor, velvety texture, and stunning aesthetics, you get all this without even glancing at an oven with the no-bake Jamun cheesecake.

There are a couple of reasons why I decided to make the no-bake Jamun cheesecake. One, I got a million requests for an eggless version of the mango ricotta cheesecake. Two, I’ve never made a no-bake cake with conventional cream cheese.

Three, I love Jamun (Java plums), but the family doesn’t, and there is only so much I can eat. Of the rest, I made compote which had to be used.

And fourth, in the heat and humidity, I’m living in, you couldn’t pay me enough to fire up the oven.

No- Bake Jamun Cheesecake | Eggless recipe

For a dessert that requires such little effort, the no-bake Jamun cheesecake is still visually impressive enough to be a centerpiece. But more than that, the cake has an almost cloud-like consistency, a crusty base all underpinned by the gorgeous tang of cream cheese.

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How to Make No-Bake Jamun Cheesecake?

There are three steps to making the cheesecake – the base, the filling, and the compote.

Cheesecake crust

For the base, crush Marie or digestive biscuits and mix them with melted butter till you have a wet sand consistency. You can also use Graham crackers.

Pat this mixture on the bottom of a loose bottom pan evenly. Since we’re not baking the crust, really get in there and compress it well to the bottom. It’ll help bind the crumbs and prevent a crumbling base.

Slide the base in the fridge for at least an hour. While the base is chilling, make the cheesecake filling.

Preparing the no-bake cheesecake filling

The filling is refreshing, a tad tart, and perfectly sweetened. To make it, beat in a bowl cream, icing sugar, cream cheese, and vanilla extract.

In a small saucepan, bring 1/4 cup of cream to a gentle simmer. Take it off the heat immediately and stir in the agar-agar. Let the mixture come to room temperature and stir it in. Whisk well to make sure it mixes well.

Jamun Compote for No- Bake Jamun Cheesecake | Eggless recipe

Making the Jamun compote

Deseed the fruits, chop them, and cook in water and sugar till they are mushy. Give it a taste and adjust for sweetness accordingly. Then blitz it in your food processor or blender.

The aim is to create a cheesecake that magnifies, not disguises, the sweet-tart flavor and slightly astringent aftertaste of jamuns.

I love the pulpy texture of compotes, so I didn’t want the jamuns to have an ultra-silky feel. But if you prefer a smooth finish, pass the compote through a sieve.

Once you have a compote of the desired taste and feel, let it cool, and then pour it into a squeeze bottle. Or a ziplock baggie with a corner snipped off.

Assembling the no-bake jamun cheesecake

Spread the filling on the chilled crust in an even layer. Dot the top with compote and use a chopstick to make swirls.

Slide the assembled no-bake jamun cheesecake into the refrigerator until the filling becomes firm and dense. The trick to avoiding a runny filling is to give it plenty of time to chill – that’s generally overnight.

In case you’re suffering in humidity-filled heat too, I recommend freezing the cake. I moved mine to the freezer to get a firmer texture.

Variations of the no-bake cheesecake

No-bake cheesecake is a refreshing dessert and sheer perfection with any seasonal fresh fruit that packs a punch. So, if you don’t have access to jamuns, feel free to try it with any berries.

Plums provide a wonderful counterpoint to the rich tanginess of the cheesecake. Or you can make the most of mangoes as they bid us adieu for the year.

For a vegan no-bake Jamun cheesecake, use plant-based butter or coconut oil for the base. Switch the cream and cream cheese with plant-based ones.

Serving the No-bake Jamun Cheesecake

When you assemble the cheesecake, it has an airy texture that transforms into a velvety density by the time you are ready to serve it. It’s creamy and tangy with the taste of jamun coming through beautifully.

I served my slice with some extra compote, but the lusciously thick cake, ideal for beating the summer heat, really needs no accompaniment.

And if you have some Jamun compote left over, you can always use it for Jamun popsicles or in ice creams.

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Almond Honey Cake

July 17, 2020

Soft, moist, and fluffy, this almond honey cake is incredibly easy to make! The honey-soaked almond cake is gently sweet and bakes into a tender crumb with a gorgeous golden-hued crust.

Almond honey cake with rose petals and almonds on top on a platter.

This eggless honey almond cake is so delicious with a rich almond flavor and a hint of rose water! The recipe is very simple and uses an easy, no-fuss approach to baking. Just whisk, mix, and bake - no complicated steps or techniques. And the result is a very homey cake that gets a makeover with honey syrup and rose petals! Delicate, light, slightly nutty, this cake is just right for a special occasion or a cozy weekday treat!

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Why You'll Love This Recipe

✨ Quick & easy! Two bowls, one whisk, and a spatula are all it takes to make the cake. Can it get easier than that?

✨ Beautiful flavors! The combination of almond, honey, and rose water adds a unique Middle Eastern touch you’ll love.

✨ Soft & moist! Honey almond cake is incredibly moist thanks to yogurt and honey. Even without eggs, the cake is light and spongy!

✨ Not overly sweet! Honey adds a deep flavor, too. So, it can be easily eaten with your evening tea, morning coffee, or after dinner.

If you love subtle spice in your cakes, try my cardamom almond tea cake or chai-spiced apple cake next. They are delicate, fragrant, and perfect with chai!

Reader Love ❤️

I make this cake all the time, one of my family's favorite recipes! So simple and decadent.

I replaced the yogurt with three eggs and it turned out beautiful! This has to be one of the softest, most moist cakes I've ever made. Definitely going to keep coming back to this one!

I made this with some chocolate chunks mixed in, the combination was really good! Great recipe

Recipe Ingredients

Labelled ingredients for making almond honey cake.

Flour: All-purpose flour gives the cake a tender crumb. Almond flour makes it wonderfully moist and nutty. You can also use almond meal if you prefer. Store-bought is fine, or simply grind whole almonds into a coarse powder and use that.

Honey: Use the best-quality honey you can get. I love to use raw, organic honey! It will give the cake such yummy-licious taste that’ll make your mouth water. Honey also makes the crumb moist and tender.

Almonds: Along with the almond flour, we also use almond extract and slivered almonds for that delicious nutty flavor.

Yogurt: I’ve used plain Greek yogurt for this almond cake. I’ve also made it a few times with vegan coconut yogurt! Both work beautifully.

Sugar: Regular granulated sugar works great, but you can also use raw sugar, if you wish.

Oil: I used coconut oil. But melted butter or any oil of your preference works too!

Please see the recipe below for full information about the ingredients and quantities.

Variations

Flour: Instead of all-purpose flour, use whole wheat like I did for my coffee banana cake.

Rose water: The aromatic works wonders with almonds. Use only food-grade, top-quality rose water. Don’t have it? Skip it.

Egg: I first made this for my sister’s birthday. She’s allergic to eggs, so it's eggless! But if you prefer, you can use 2 eggs instead of yogurt.

Looking for an eggless bake that’s full of charm and nostalgia? Don’t miss my almond tutti frutti cake and eggless carrot cake!

How To Make Almond Honey Cake

Flour, sugar, baking soda, baking powder, and salt in a mixing bowl.

Step 1: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.

Wet ingredients for cake in a glass measuring jar.

Step 2: In another bowl, combine the yogurt, oil, honey, almond extract, and rosewater. Mix well.

Wet and dry ingredients for making cake batter in a mixing bowl.

Step 3: Pour the wet ingredients over the dry ingredients and mix well. Don't overmix!

Cake batter in a cake pan with almond flakes on top.

Step 4: Transfer the batter into the prepared cake pan and sprinkle with almond flakes.

Step 5: Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 5-10 minutes before turning it out on a cooling rack.

Cake with holes made with a skewer on a platter.

Step 6: Let the cake cool for 15-20 minutes, and use a skewer to poke holes all over the top of the warm cake. Spoon over the cooled honey syrup.

Cake with almond flakes and dried rose petals on a platter.

Step 7: Allow the honey syrup to soak into the almond cake for at least 30 minutes. Sprinkle the top with toasted almond flakes and dried rose petals. Slice and serve!

How To Make Honey Rosewater Syrup

water, honey, and rosewater in small bowls.

Bring the water to a boil. Take it off the heat and stir in honey and rosewater. Allow this syrup to cool completely before using. This is a very simple but flavorful syrup, similar to the syrup for my baklava cheesecake. We don't need to cook it to a thick consistency. We are heating the water just so it's easy to dissolve the honey.

Pro Tips

Use room-temperature ingredients. They blend easily, giving a smooth texture to the batter, which will give you a better quality cake.
Don’t overmix the ingredients. Mix until just combined and there are no dry white streaks visible. This keeps the crumb light and soft.
This batter is quite thick. If yours seems too dry, please add some warm milk, 1 tablespoon at a time.
If you don’t have almond flour, you can use store-bought or homemade almond meal, like in my chocolate zucchini cake. Just grind whole almonds in your food processor until they resemble a fine meal!
Allow the honey syrup to cool before spooning it on the warm cake.
Let the cake soak in the syrup for at least 30 minutes before slicing. The longer the cake sits, the better the flavor! And the syrup also makes the cake stay super moist!

How To Serve

This honey almond cake is lovely served on its own, but you can pair it with -

A scoop of vanilla ice cream
Warm custard
A dollop of whipped cream
A drizzle of rose-scented glaze

Store the leftovers in an air-tight container for up to 2 days at room temperature or in the refrigerator for 3-4 days. I prefer to refrigerate the cake as it's so hot and humid here these days.

A slice of cake on a small glass plate with a fork.

Recipe FAQs

Can I make this almond cake ahead of time?

Yes, you can make this cake a day in advance. It actually tastes better the next day as the flavors deepen.

Can I make this almond honey cake vegan?

Absolutely! Just use plant-based yogurt like coconut or soy and a sweetener like maple syrup or agave instead of honey.

What size pan can I use instead of a 6-inch?

You can use an 8-inch pan. This will give you a slightly flatter cake and bake faster, so start checking around the 25-minute mark.

More Almond Dessert Recipes

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Jamun Yogurt Popsicles

July 15, 2020

Made with just 3 ingredients, these Jamun Yogurt Popsicles are no-fuss snacks. Wondrously healthy, and gorgeous, you don’t feel like spoiling their gorgeous purple hue, but that feeling only lasts till you take the first bite.

My morning began with rumblings of “It’s been a whole week; you’ve not restocked the popsicle stash!” Oh, the horrors of it. So, I had to redeem myself and rectify the oversight pronto.

Given the unbearable heat and humidity we’ve been facing, I was happy to indulge the kids. But I did decide to take a brief hiatus from all things peach and dive into Jamun.

Nutrient-wise, Jamun is predominantly water and carbohydrates with nil sugar and enough minerals to make a great snack. The fruit also packs a punch of astringent properties that are excellent for the skin.

Better known by the moniker black plums or java plums to the rest of the world, the deep black, shiny fruit makes a short but really delicious appearance during the months of summer in India.

For those who haven’t discovered the rapturous world of the fruit that looks remarkably like berries (think bigger cousin), here’s a tiny sneak peek of its flavors.

As the season begins, jamuns are a touch tart and have an astringent aftertaste. But as the first rains hit the parched earth, they get sweeter. This is the time when I start obtaining hordes of them, and when the market is all out, cajole someone into plucking them from the neighborhood parks!

Right now, it is the quintessential time to have jamuns, which is why I replenished the dwindling pop stash with Jamun Yogurt Popsicles.

Jamun Yogurt Popsicles | Easy 3 ingredient recipe

How To Make Jamun Yogurt Popsicles?

Anytime I make something easy, and these jamun yogurt popsicles are as easy as it gets, the kids are included in the process.

So, I ferried my son to the kitchen and got him to pit and chop the jamuns, while I whizzed honey and Greek yogurt. I split the mixture, with one half going into the molds and the other blended with the fruit.

Once I had a smooth jamun-yogurt-honey mixture, it went into the half-filled molds. A little swirl and within 5 minutes the pops were packed up in the freezer to be enjoyed later in the afternoon (though you really should freeze them overnight).

Didn’t I mention they were that easy?

Variations Of Jamun Yogurt Popsicles

Substitute for Greek yogurt

Hung, homemade yogurt is a great replacement for Greek yogurt, or you can even try coconut yogurt. I used it for my peach shortcake, and it’s surprisingly very thick and utterly creamy.

Make the pops creamier

We often indulge in popsicles as breakfast, but if you want them as desserts, I recommend switching the yogurt to full cream. The pops turn richer and creamier than you can imagine.

For a vegan option, try coconut cream or a mix of half coconut milk and half coconut cream.

Substitute for honey

If you’re not in the mood for honey, maple syrup or even agave works just as well.

Serving the Jamun Yogurt Popsicles

Creamy, sweet-tart, and refreshing, these fabulous popsicles are meant for snacking and dessert.

Because jamun is a low-calorie fruit packed with antioxidants and a moderate amount of Vitamin C and calcium, we had the popsicles for our breakfast too.

The same family who swore up and down that they were ‘not a Jamun fan’ slurped the pops up in no time! Phenomenal, I believe, is the word all of them used.

More Popsicle Recipes

My home has a constant demand for frozen snacks. If you float in the same boat and want to try something else, here are some of my favorites:

Try the Mango Lemon Cashew Popsicle or Easy Cherry Yogurt Popsicles.

Craving something chilled and with a hint of sweetness and a whole lot of yum? These Almond Peach Popsicles are a safe bet. Looking for an incredibly light popsicle with the right hint of rose? Then the Pistachio Matcha Popsicles will be right up your alley.

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Jamun Yogurt Popsicles

Natasha Minocha

Made with just 3 ingredients, these Jamun Yogurt Popsicles are no-fuss snacks. Wondrously healthy, and beauteous, these pops are irresistible!

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Prep Time 15

Total Time 12

Course Dessert, Ice cream

Cuisine American, Indian

Servings Popsicles

Calories 91 kcal

Ingredients

▢ 1 3/4 cup Greek yogurt or hung yogurt
▢ 1 cup Jamun ( Java Plums) pitted and chopped
▢ 4-5 tbsp Honey

Instructions

Blend the yogurt and honey together in a blender. Taste and adjust for sweetness.
Divide the mixture into two halves. Pour one half into the popsicle moulds, filling them halfway.
Blend the 2nd half of the yogurt mixture with the chopped jamuns until smooth. Taste and adjust for sweetness.
Pour the jamun mixture over the plain yogurt mixture in the popsicle moulds. Gently mix the two, using a wooden skewer to form a swirl pattern.
Freeze overnight. Enjoy!

Nutrition

Serving: 1 ServingCalories: 91kcalCarbohydrates: 17gProtein: 6gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 3mgSodium: 22mgPotassium: 135mgFiber: 0.4gSugar: 16gVitamin A: 99IUVitamin C: 3mgCalcium: 68mgIron: 0.1mg

Peach Shortcake

July 13, 2020

Peach shortcake, with creamy sweetness in every bite, is a balmy delight. The fluffy biscuits paired with juicy fruit are a feast for the senses. The whipped yogurt just ties it together in a subtly honeyed ribbon.

Peach Shortcake | Easy eggless shortcake recipe

Think summer on a plate. The slow dancing balance of flavors and textures is simply elegant, with each morsel melting in your mouth like ambrosia.

Popularly they are split in half, topped with whipped cream and strawberries, and then relished. But since strawberries are a few months away, I gave them a peachy twist. With a healthier and lighter touch!

What is a shortcake?

A great shortcake is like a fluffy, flaky scone, only better. In the traditional sense (read: American), they are biscuits so light and tender that they greedily soak up the juices and flavor of the fruit stacked inside.

Shortcakes are so-called because the liquid ingredients are mixed with dry just enough to form a crumbly dough that has ‘short’ gluten strands.

To me, they are reminiscent of sumptuous high tea treats. They are also godsend saviors because you can freeze shortcakes. I just need to pull them out when the urge for a quick dessert strikes or when guests pop over unexpectedly.

How to Make a Peach Shortcake?

There is nothing easier than making a peach shortcake and from start to finish, it takes only 40 to 45 minutes!

You combine raw sugar, all-purpose flour, quinoa flour, and baking powder and then cut in cubed, chilled butter with your fingertips to get a coarse breadcrumb-like texture.

I mixed in quinoa flour, to make these biscuits a touch more wholesome. In order to avoid refined sugar, I used raw sugar here. And it works very well!

To this, lightly whisk in homemade almond milk with a fork and then gently bring it together using your hands.

I didn’t use a rolling pin to shape the dough. Instead, with floured hands, I patted it into a round shape and then cut it using a cookie cutter.

Process of making Peach Shortcake | Easy eggless shortcake recipe

Quick notes

Make sure your butter and milk are cold, because that’s what gives the peach shortcake the tender, flaky layers our souls crave for in desserts.

If you can still feel clumps of butter, don’t worry. They create tiny, airy pockets in the dough and help it rise better.

You don’t need to knead the dough, just pat it. It’ll be moist to touch, so when you’re rolling it, keep the surface and your hands well-floured.

Baking the peach shortcake

Place the cut dough in a tray, and let the oven do its magic for 15 minutes.

Right before, I slid the shortcakes in the oven, I brushed them with almond milk and topped with cinnamon and sugar mixture, but this step is entirely optional. If you don’t have the time, please feel free to skip it.

While the shortcakes bake, get to macerating the peaches because no matter how good the biscuits are, the leading lady of this dessert is the fruit.

Macerating peaches for Peach Shortcake | Easy eggless shortcake recipe

Macerating tenderizes the peaches just a touch and helps draw out the liquid. Think of it as a sweet, peach-flavored syrup to soak into your biscuits.

To macerate, toss the cut peach slices with sugar and let it sit until the juices start to flow, and the fruit is soft, luscious, and flavorful.

Serving the Peach Shortcake

Shortcakes are extra versatile. Not only can you make them ahead, but can also serve them in endless combinations.

They are gorgeous on their own with a bit of butter or jam slathered. Just remember to let the shortcake cool a bit before you dig in. Or you can serve them with whipped cream and peaches.

I took the easy, and healthier way out and used yogurt. I’d been yearning to try a brand-new coconut yogurt that’s launched here, and I finally got my hands on some.

So, my peach shortcakes were served with whipped coconut yogurt, a few extra slices of peaches on the side, and slivers of roasted almond. Needless to say, none of us came up for air until all that was left were clean plates.

The coconut yogurt was surprisingly mellow, very thick, and utterly creamy. In short, really good. It makes a great substitute for Greek yogurt, which is another fantastic accompaniment for peach shortcake.

You can, of course, just opt for the traditional whipped cream.

Variations of peach shortcake

You can serve shortcakes with myriads of fruits. Strawberries are an obvious choice, but cherries and plums make a brilliant swap. Fresh mangoes, apricots, or even berries will do if that’s where you taste buds lie.

The versatility of shortcake is not limited to the boundaries of fruits. You can add a hint of cinnamon in the dough or even lemon zest. Try drizzling some honey or maple syrup to make the shortcake a tad sweeter.

For a dairy-free, vegan peach shortcake use chilled coconut oil instead of butter. It was too hot and humid here for my coconut oil to chill properly; otherwise, I would’ve opted for it in a jiffy.

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

📖 Recipe

Rosemary Lemon Olive Oil Cake

July 10, 2020

By some stroke of luck, I have managed not to kill the rosemary plant that I got way back last year. For a woman who sorely lacks a green thumb, that’s an accomplishment of titanic proportions.

Since I planted it, I’ve been using rosemary for my no-knead focaccia, pasta, and roasted potatoes. While savories are the natural option for the fresh herb, I love the idea of putting them in my desserts too. That’s why it’s ended up in my orange upside-down cake.

This time I hoped to take my affinity for all things herbaceous and bake a cake that is a degree more moist, flavorful, and rich. Enter – the Rosemary Lemon Olive Oil Cake.

The cake puts the nuanced fragrance and bold flavor of olive oil front and center, while the floral note of rosemary and the subtle aroma of lemon add more dimension.

How to Make Rosemary Lemon Olive Oil Cake?

The cake has a consistency similar to pound cake, hefty and hearty, except that it’s made in a fluted Bundt pan. To begin, I sifted all-purpose flour, salt, and baking powder.

To this, I added almond meal to ensure that the cake stays moist, gets a dash of exquisite nutty flavor, and, as always, a boost of nutrition. You can prepare the almond meal by grinding the nuts in a coffee grinder.

Separately, I beat eggs with raw sugar until the mixture doubled in volume. Then instead of the usual butter, I poured in olive oil.

If this is your maiden voyage to the stunning world of olive oil cakes, you’re going to revel in it. The oil lends a more luxurious texture to finished cakes.

The oil is followed by soy milk, vanilla extract, and a few drops of pure lemon oil. Once the liquids ingredients are whisked, I mixed them with the dry. Right in the end, when the mixture is all set to go, I fold in chopped fresh rosemary and zest of lemon.

The batter has a lovely pale-yellow hue and a thick-ish consistency. After it is poured in the Bundt pan, I let the oven make magic for about 30 to 35 minutes.

Batter for Rosemary Lemon Olive Oil Cake

Quick notes:

If you don’t have pure lemon oil, you can leave it out or add extra lemon zest. You can even squeeze in some fresh lemon juice. Take the call as per your taste preference.

Instead of plant-based milk, you can use regular milk too. For those who want a gluten-free rosemary lemon olive oil cake, replace all-purpose flour with buckwheat flour.

The cake can be baked in a 9-inch tin if you don’t have a Bundt pan.

3 Tips for baking in a Bundt Pan

Baking in a Bundt pan makes me nervous, even though I’ve been doing it for years now!

Why do the fluted cake pans make me edgy? Because I can’t seem to take them out of the pan without it sticking to the sides.

If you’ve had similar problems, then take these additional steps. Trust me; they’ll be your saving grace eternally:

Grease the pan well. If you think you’re done, do it one more time. Don’t use a pastry brush. They fail to coat the nooks, crannies, and curves of a Bundt pan. Get your hands to do the work.
After greasing, you can sift the flour to coat the sides of the pan.
Lastly, pour the batter evenly around the flute of the pan. Then fill up the rest of it. Right at the end, use a knife to level the batter gently. This guarantees that the cake doesn’t get bumpy as it bakes and tipsy when you flip it.

If the baked cake still manages to break or crack, you can always hide it with a liberal dusting of sugar!

Adorning the Rosemary Lemon Olive Oil Cake

Once the cake is baked, let it sit in the Bundt pan for 20 to 25 minutes. I know the temptation to devour is strong but resist manfully. Once the cake has cooled down, it’ll loosen from the sides automatically, allowing you to take it out easily. Use a butter knife to pry it loose from the edges of the tin.

All the effort a Bundt pan requires is entirely worth it with the end result – even unadorned, the cake is a masterpiece for the eyes. But if you still want little embellishment, then this sensation needs nothing beyond a light lemon glaze. I further topped it off with sprigs of rosemary and some zest.

Serving the Rosemary Lemon Olive Oil Cake

Olive oil and lemon are a match made in heaven. The citrus touch elevates the character of the oil and fresh rosemary rounds off its delicate grassy notes.

That’s why I don’t suggest using dried rosemary. If you don’t have access to the fresh herb, leave it out, and the recipe will give you a fantastic lemon cake!

When it comes to serving, the rosemary lemon olive oil cake needs no accompaniment. Don’t be fooled by its deceptively plain looks, the cake packs a beautiful punch. Each moist, soft, and crumbly morsel is an explosion of lemony hints married to earthy and fruity flavors. It's the perfect everyday cake!

I’ll bid you adieu with a request. I haven’t tried the cake without eggs because the idea was to get the texture of a pound cake. If you decide to use flax eggs, do let me know how your rosemary lemon olive oil cake turns out!

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

📖 Recipe

Almond Peach Popsicles

July 8, 2020

In my opinion, there is nothing as splendid as a bowl of fresh peaches. As the deep heat of summer grows slowly more unbearable, buying the most refreshing produce is my greatest weapon to stay sane.

Almond Peach Popsicles on a serving tray.

These sweet, ambrosial, refreshing Almond Peach Popsicles are intensely summery and pure goodness. They are easy to make and a fabulous healthy dessert to keep in the freezer to enjoy anytime.

Fresh Peaches for Almond Peach Popsicles | Easy vegan recipe

If anyone has doubted my zeal for peaches, here is my third blog this summer to prove it! Having made some delish baked goods with my favorite stone fruit, the time had come for me to work them into a refreshing dessert.

After we had many bowls of peaches and ice cream, I decided to create a healthier version - hence, the Almond Peach Popsicles were born! Reminiscent of peaches and cream flavors, these popsicles are an absolute delight. You’ll be biting into creamy, sweet pops that have a whole lot of texture and flavors going on.

Something I really appreciate about this recipe is that not an iota of the freshness is lost in say cooking or baking the peaches. They are as ripe and full of peachiness as they came!

Almond Peach Popsicles | Easy vegan recipe

How to Make Almond Peach Popsicles

All you need is almond meal, coconut milk, peaches, and some maple syrup. Almond extract for extra flavor is optional.

Start by blending your maple syrup, coconut milk, and almond extract. Then add in your almond meal. Once mixed, take a quick taste test here and adjust for sweetness.

Then, add in a whole lot of chopped peaches and pour the mixture into popsicle molds.

Let this set overnight. The next day, you will have the most lovely popsicle treat!

The addition of almond meal gives these popsicles not only a nuttiness but an interesting texture that compliments the peaches.

What is Almond Meal

Almond meal is simply ground almonds, brought to a fine consistency. Close to making almond flour, all you need are almonds and a food processor.

The difference between almond meal and almond flour is that you would use unpeeled almonds for the former and blanched almonds for the latter.

When using unpeeled almonds, the color is of course darker and the texture is slightly coarser.

Since I wanted a more creamy color for these popsicles, I used peeled almonds.

Grind them in the food processor till fine, do a round of sifting to catch any remaining chunks, and then do a final quick round in the processor! Your coffee grinder or masala grinder will work just as well.

This is a great healthy ingredient to have in your kitchen for everything from baking to making a quick popsicle! You get it in the market too, but it's so easy to make that I prefer using homemade almond meal/flour.

Variations of Almond Peach Popsicles

Substituting honey for maple syrup.

If you don’t want to use maple syrup as a sweetener, honey is a fantastic replacement! It compliments peaches perfectly.

Make it creamier (but still vegan).

You can do a mix of half coconut milk and half coconut cream to make this dessert richer and more creamy.

Substituting coconut milk for regular.

If you do not have coconut milk/cream on hand, you can use cream to replace it!

If you are craving something chilled and with a hint of sweetness and a whole lot of yum - these Almond Peach Popsicles are a safe bet.

More popsicle goodies:

My abode has a constant demand for frozen snacks. If you float in the same boat and want to try something else, here are some of my favorites: try Mango Lemon Cashew Popsicle or Strawberry Thandai Popsicles.

If you want to go all out, then jam all the fruits you have at hand as I did with my utterly fresh, ripe, and juicy Fruity Chia Seed Popsicles. The brown-black speckles of chia make them the prettiest frozen treats.

Any kind of fruit-filled popsicle is legit breakfast material, but if that’s too out there for you, I’ve even made the perfect morning variety – the Cardamom Spiced Plum & Granola Popsicles.

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

📖 Recipe

Tried this recipe?Let us know how it was!

Almond Peach Popsicles

Natasha Minocha

These sweet, ambrosial, refreshing Almond Peach Popsicles are intensely summery and pure goodness. They are easy to make and a fabulous healthy dessert to keep in the freezer to enjoy anytime.

No ratings yet

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Prep Time 15

Freezing time 12

Total Time 12 15

Course Dessert, Ice cream

Cuisine American

Servings popsicles

Calories 186 kcal

Ingredients

▢ 1.5 cups Coconut milk, full fat
▢ 1/4 cup Almond meal
▢ 1/4 cup Maple syrup / honey
▢ 1/2 tsp Almond extract
▢ 1 large Peach, diced into small pieces

Instructions

Blend the coconut milk, almond meal, almond extract and maple syrup together. Taste and adjust for sweetness.
Stir in the diced peaches.
Pour this mixture into your popsicle molds.
Freeze the popsicles for 10-12 hours.
Unmold and enjoy!

Nutrition

Serving: 1 ServingCalories: 186kcalCarbohydrates: 14gProtein: 2gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 12mgPotassium: 194mgFiber: 2gSugar: 11gVitamin A: 82IUVitamin C: 2mgCalcium: 31mgIron: 1mg

Eggless Coconut Peach Cake

July 1, 2020

I enjoy baking in summer the most, not because of the overabundance of juicy fruits (though that’s a temptation for sure) but because the hotter it gets, the sweeter and lusher stone fruits become.

And peaches, with their refreshing and thirst-quenching qualities, are the epitome of summer fruit for me. I’ve meant to bake a peach cake for so long, but I can’t seem to resist the fruit.

Eggless Coconut Peach Cake in a square baking pan.

Every time I order a few, they end up being gobbled within a day as-is, as a chilled glass of cold-brewed peach iced tea or as a peach pie.

This time I made certain that a few were kept aside just for an eggless coconut peach cake.

A little bit about peaches…

The fuzzy fruit is native to China, the northwest part of it. In India you’ll find them growing in the chilly, crisp environment found in the hills of Jammu & Kashmir, Himachal Pradesh, and Uttarakhand.

Nutritionally, peaches have a low profile, especially if you compare to other fruits. A cup of chopped up peaches will give you about 11 mg of vitamin C, and the daily intake required for potassium, fiber, and iron.

That said, if you have peaches as part of a balanced diet, they definitely offer tons of health benefits. And during summer, when the nectar-filled fruit is seasonal and the freshest, it has the most nutritional value.

But as ever, the wholesomeness of peaches is only partly why I love to bake with them. The universally loved fruit is supremely sweet and juicy, perfect for baking. And oh, you’ll never forget, the aroma of peaches as the cake bakes. Who knew 110 chemicals blend to give the fruit its pleasant floral muskiness?!

How to Make Eggless Coconut Peach Cake?

A peach’s taste is utterly distinct, and as it bakes, the flavor intensifies. If you let the juices seep into the cake, the sweetness and moisture make for the softest and moistest crumb ever.

That’s why I used a 9-inch square pan (a round tin will also work) to make the eggless coconut peach cake. The size keeps the cake thin enough for the juices to trickle till the very bottom layer of the batter. If you prefer higher cakes, opt for an 8-inch pan.

To make the batter, sift the dry ingredients (flour, salt, baking soda, baking powder and desiccated coconut), mix them with raw sugar and then pour the wet ingredients (flax eggs, coconut oil, yogurt and vanilla extract) to get a thick consistency.

Pour the viscous batter into a prepared pan and smoothen the top with a knife very gently. On top, decoratively add sliced peaches, dust some sugar, and off the cake goes in the oven for a makeover!

Quick notes:

My go-to option is raw sugar because it has molasses which imparts a richer flavor to cakes. Plus, it’s less sweet than white sugar. If your peaches are slightly tangy or you don’t have raw sugar, regular white sugar will work too.

The coconut peach cake makes use of two flax eggs, but you can use regular eggs as easily. To anyone new to my blog or flax eggs, please do hop over to my Eggless Chocolate Chip Cookies blogpost. I explain flax eggs in detail there.

Always cut the peaches in thick slices. Thin slices will turn them into mush as the oven does its thing. Big pieces allow the fruit juices to permeate into the entire batter, making the cake uber moist.

The coconut oil (and yogurt) make it more so. Also, I prefer the nutty whiff that comes through coconut oil, but any neutral oil will work like a charm. Or you can switch to melted and cooled butter.

Baking the eggless coconut peach cake

About 30 minutes into the baking time, I advise keeping a close eye on the eggless coconut peach cake. You don't want to overbake this beauty.

Variations of the cake:

While the coconut peach cake is eggless, it does have all-purpose flour. Whole wheat flour is a great substitute. If you want a gluten-free version, use buckwheat flour as I did for my Plum & Apricot Cobbler Cake.

For a completely vegan coconut peach cake, I recommend using a plant-based yogurt.

If you don’t have desiccated coconut, add almond flour to the dry ingredients and adjust the liquid quantities accordingly.

Even the peaches are not necessary for the cake. It’s such a fantastic base that you can let your imagination run wild. Any fruit stone of your choice will be a delightful addition - cherries, plums, apricots, pears, apples, or even blueberries.

Digging in the Eggless Coconut Peach Cake

We had the peach cake as is, and it was sublime. The crunch from sugar, the texture of shredded coconut, and the bite of the peaches needed no additional company.

But if you are in the mood for it, go ahead top it off with a dollop of cream or a scoop of vanilla ice cream. You can even garnish it with a few slivers of almond, walnuts, pistachios, or some more coconut.

The eggless coconut peach cake is the embodiment of an easy everyday cake – relish to your heart’s content!

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

📖 Recipe

Vegan Coffee Hazelnut Madeleines

June 27, 2020

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

Five years back, when I sat down to write my Lavender & Lemon Madeleines blog, I was amazed at the feat. As I said then, “I never thought I’d make madeleines, let alone write about them!”

What stuns me is that even after baking so many of them and knowing that they’re so simple to create, I still get a sense of accomplishment.

Maybe because these delicate French tea cakes are so, so gorgeous? Or perhaps it’s the softly, spongy texture and the downright heavenly taste? I don’t know.

What I do know is that I made another batch – vegan coffee hazelnut madeleines this time.

How to Make Vegan Coffee Hazelnut Madeleines?

My madeleine guru and one of my favorite cookbook authors is Dorie Greenspan. Her book Baking: From My Home to Yours is one of my all-time favorites. When I bake these shell-like delicacies, I follow her recipe with eyes closed.

This time I wanted to go completely vegan, dairy-free, and refined sugar-free, so the madeleine recipe got tweaked a bit. I even added my favorite flavor for baked goods – coffee.

I might fall strictly on the tea side of the ‘tea or coffee’ debate, but when it comes to treats, I utterly adore hints of coffee.

So, any chance I get to use it, I grab with both hands like for my Granola Bliss Balls, Mocha Gingerbread Biscotti, and Mocha Cupcakes with Chocolate Cream Cheese Frosting.

For these vegan coffee hazelnut madeleines, I brewed very strong coffee, cooled it down, and added it to the rest of the wet ingredients (milk, oil, and vanilla extract). This was whisked into the dry ingredients (flour, salt, sugar, and baking powder).

For the brewed coffee, I used what is easily the most revered product in our home - the Coffeeza Finero. This machine is great for making quick espressos or lungo. My husband and daughter use it every day - I am convinced this is what wakes them up in the mornings.

In this batter, I gently folded a tiny amount of finely chopped hazelnut and on a whim, a few mini chocolate chips.

coffee beans, hazelnuts, chocolate chips for Vegan Coffee Hazelnut Madeleines

Quick notes:

Making madeleines is a breeze; the only requirement is the mold, which you can easily get online!

I am partial to homemade almond milk, so I use it often. You can switch it with any milk you prefer. The same goes for the sugar, I added coconut sugar to make the madeleines refined sugar-free, but whatever you have at hand will work too.

If you don’t have coconut oil (what I used), replace it with melted and then cooled butter.

The traditional madeleine recipe requires the batter to cool in the fridge before you bake them. I always follow this rule and chill the batter for a couple of hours.

It solidifies the oil (or butter) and ensures that the madeleines get their characteristic scalloped underbelly and golden topside hump.

Baking the vegan coffee hazelnut madeleines

Once the batter firmed up, I spooned it into the molds. Since I use a silicone mold, there is no need to grease it. In case you’re using metal molds, grease them liberally.

It takes 12 to 15 minutes for the coffee hazelnut madeleines to bake. These sweet mini-cakes are done right when you can see the lovely soft crumb forming. So, keep an eye out, or they’ll dry out quickly.

Variations of madeleines:

You can take these cake-cookies hybrids in just about any direction your taste buds desire. You can leave the coffee out or add more. You can switch hazelnuts with almonds, walnuts, pistachios, or any other nut you like.

Add in cocoa powder and you enhance the flavor to the next level, just remember to adjust the ratio of liquid ingredients.

If you are looking for a little zest to these buttery-sweet treats, follow my orange madeleine cookies or lemon madeleine recipes.

Serving the Vegan Coffee Hazelnut Madeleines

Soft, fluffy, and not overly sweet, the madeleines have that thick espresso coffee note that instantly wakes you up. I advise eating them while they are still warm from the oven.

A slight dusting of icing sugar is all the garnish these lovelies need. But if the mood strikes you, dip them in white chocolate (take a look at my Chocolate Madeleines to find out how) or drizzle them with melted dark chocolate.

When I began making these vegan coffee hazelnut madeleines, I was faintly apprehensive. The first dunk into a hot cup of tea bulldozed the feeling. Vegan madeleines are much easier to bake and just as good!

How to make vegan pumpkin donuts?

For the pumpkin puree:

Once the puree is ready, putting together the donut batter is quick work.

Pumpkin donuts recipe notes

How to make pumpkin pie spice?

Ingredients and substitutions for baked pumpkin donuts recipe

Serving vegan baked pumpkin donuts

📖 Recipe

Vegan Pumpkin Donuts

Equipment

Ingredients US CustomaryMetric 1x2x3x

Chocolate Glaze ( Optional)

Instructions

Notes

Nutrition

How to Make Chocolate Peda?

Shaping the chocolate peda

Variations of the peda recipe

Serving the Easy Chocolate Peda

📖 Recipe

Easy Chocolate Peda Recipe

Ingredients 1x2x3x

Topping ( optional)

Instructions

Nutrition

Why You'll Love This Recipe

Recipe Ingredients

How To Make Cinnamon Cheesecake

Pro Tips

How To Store Cinnamon Cheesecake

More Cheesecake Recipes

📖 Recipe

Cinnamon Cheesecake Recipe

Equipment

Ingredients US CustomaryMetric 1x2x3x

Cheesecake Base

Cheesecake Filling

Roasted Figs

Toppings

Instructions

Cheesecake Base

Cheesecake Filling

Roasted Figs

Notes

Nutrition

How to Make The Chocolate Pumpkin Swirl Muffins

Making the “swirl”

Bake & Serve

Variations

Tips for perfect chocolate pumpkin swirl muffins

More Delicious Pumpkin Desserts

📖 Recipe

Chocolate Pumpkin Swirl Muffins

Equipment

Ingredients US CustomaryMetric 1x2x3x

Add-Ins (Optional)

Instructions

Notes

Nutrition

How to Make Apple Hand Pies

Assembling the Hand Pies

Baking the Hand Pies

Apple Hand Pie Recipe Notes

Variations

Serving the Apple Hand Pies

📖 Recipe

Gluten-free Apple Hand Pies

Ingredients US CustomaryMetric 1x2x3x

For the crust:

For the filling:

Topping

Instructions

For the crust:

For the filling:

Assemble the pie:

Nutrition

Why We Love This Apple Walnut Salad

Recipe Ingredients

Variations

How To Make Apple Walnut Salad

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients