These Crunchy and Creamy Chocolate Cake Bars make the perfect dessert for this holiday season. These are decadent, indulgent and so pretty looking making them apt for holiday parties and gathering. Made this yummy dessert for this year’s thanksgiving dinner and simply loved it. Holiday Entertaining couldn’t be easier.
Whenever I have an overripe banana I tend to bake muffins out of it but this time I thought why not try cookies instead as my stash of cookies was anyways over. To my pleasant surprise these Banana Chocolate Chip Oatmeal Cookies turned out delicious so had to share this recipe with you all.
Eggless Apple Banana Streusel Muffin is an easy muffin recipe that is perfect for fall season or even otherwise. Its moist, soft, light and bursting with flavors from apple and banana. Serve these with a glass of milk or your favorite cup of tea/coffee for that healthy and wholesome breakfast or snack combo.
Trail mix is basically a snack made by mixing some nuts, seeds, grains, dried fruits and sweets. The original intent of this snack was for those going on hikes and treks since its light and easy to carry and provides right nutrition and energy required. However due to the exact same reasons its now an immensely popular snack that you can have on the go and eat right.
Chocolate Chip Walnut Granola Bars are a healthy homemade snack/treat option that is packed with oats, honey, walnuts and chocolate chips. These chewy, crunchy and chocolaty bars are the perfect on-the-go after school/office snack. …
Soft, Chewy, chocolaty in short “THE BEST” Chocolate Chip Cookies recipe you will ever need. Oh and I must must mention these cookies are super duper addictive, you just cant stop after eating one. These are great for snacking or for breakfast with glass of milk, tea, coffee Or even for dessert with some vanilla icecream. Yum! Its definitely not one of those healthy snacks but once in a while such treats can be rewards for all the healthy and clean eating we do. Also these are much better than buying a box of store bought cookies as you know what exact ingredients you are eating and bonus they taste so much better too.
With summer at its peak, all you want to eat and drink is something chilled and cold. Ice-creams and Popsicles make the perfect treats, snacks or dessert to beat this heat. Strawberry Yogurt Popsicles are the perfect summer treats. They are are all natural and delicious treats not just for kids but for adults too. These Popsicle come out nice and creamy. Make some fancy layering and these poposicles are treat to the eyes as well as to the taste buds. Honestly I can eat them for breakfast too.
I like to add a bit of sugar to the strawberries to bring out their sweetness and depending on how sweet or sour your yogurt is you can skip or add the sugar. Since I was making this treat with the lil one in mind I’ve used full fat yogurt. Found it a bit thick after whisking. Hence added some milk to adjust the consistency (but this is completely optional).
You can make various patterns using the strawberry and yogurt mixture. For instance you could simply mix the two and fill the mold to get a pink and creamy Popsicle or make alternate layers of strawberry puree and yogurt or take a step further and add some pattern like I did for this post. Which ever pattern you chose doesn’t alter their taste but definitely makes them look pretty. Now who doesn’t like a pretty looking treat/snack.
For the recipe…
Ingredients: (Makes 7-8 Popsicles)
For Strawberry Puree:
9-10 medium sized strawberries washed, cored and quartered (using fresh but frozen can be used too)
1 tsp sugar or honey
pinch of salt
For Yogurt Mixture:
1 cup yogurt (used plain, vanilla flavor can be used in which case skip the extract)
1/2 cup milk (optional)
1 tbsp sugar (or honey) (to taste)
pinch of salt
pinch of cardamom or drop of vanilla extract (optional)
For Strawberry Puree – Add the chopped strawberries to a bowl and to it add the the sugar and mix. Allow it to sit for 15-20 mins. Transfer to a blender and puree until smooth. Remove it into the bowl. Keep aside.
For Yogurt Mixture – Whisk together all the ingredients like yogurt, sugar, salt and milk until smooth. Keep aside.
For Making Strawberry Popsicles :-
There are many variations you can make using these two purees but I have mentioned the method followed by me here. Please refer notes for the other ways.
Take the Popsicle molds and add the Yogurt Puree around 2 tbsp followed by 2 tbsp of strawberry and around 1 tbsp of yogurt (or as much required to fill the mold) again. Take a knife or the back of a spoon and insert into the mold make swirls or up-down motion to give some pattern to the mixture. Once you have filled all the molds, cover and insert the stick. Freeze for around 6-8 hours and Popsicles will be ready .
- Design Variations:You can follow the method listed above or simply mix the strawberry and yogurt puree together and fill the molds. You can do more strawberry and less yogurt and make patterns. Or you can make alternate layers of yogurt and starwberry mixture without the swirls. All these ways look and taste great.
- Depending on the sweetness of the strawberries and yogurt you can adjust the amount of sugar or keep it all natural and skip the sugar.
- I’ve used full fat yogurt but greek yogurt, lowfat yogurt will work too.
- I have used milk to adjust the yogurt consistency but that can be skipped or replcaed with water.
- You can make these Popsicles using any fruit of choice.
When it comes to appetizers and snacks, I like dishes that can be prepped in advance and can be assembled in minutes just before the guests arrive. Pesto Cream Cheese and Tomato Bruschetta is one such super easy, extremely flavorful and delicious appetizer recipe. Its really simple and comes together very quickly. All you need is bread, pesto, cream cheese and tomatoes.
You can use bread of choice like baguette or french or Italian bread. I sometimes use regular bread slices too and just cut them in 4 squares or triangles. Use a grill pan to give a fancy look to the bread. The grill pan is not mandatory and doesn’t alter the taste but the grill lines definitely enhances the look of the bread. Make a Pesto of choice preferably ahead of time. You could even use store bought but I generally prefer making a huge batch and freezing as that way I have a pesto at hand whenever needed. For this recipe I am using my Spinach Basil Pesto. To make things nice and creamy add some cream cheese and finish off with some fresh and juicy grape tomatoes on top for that summery look. It looks fancy, tastes awesome and takes close to no time to make. For me that’s a perfect appetizer.
Now to the recipe…
Bread of choice – Baguette, french bread or Italian am using ready made bruschetta slices
1/4 cup Spinach Basil Pesto (Or Basil Pesto) (Homemade or Store bought)
Some Cream Cheese
5-6 grape tomatoes
salt and pepper to taste
some olive oil
1 tbsp fresh chopped basil leaves (optional)
Slice the bread into 1/4 inch thick slices. Heat a grill pan or regular griddle on medium heat. Once hot, drizzle some olive oil . Place the sliced bread and roast for about 1 min or until the side is nice and golden. Flip and cook the other side too until golden brown and crunchy. Remove from heat and keep aside
Now slice the grape tomatoes into round (about 4-5 slice per tomato). Apply Pesto (a tsp or as much the bread can hold comfortably) on the crunchy bruschetta slices, top it with some cream cheese (I sliced mine into small rectangles), couple of tomato slices, fresh chopped basil and salt pepper.
That’s it, our quick, crunchy and tasty Pesto Bruschetta is ready. Serve immediately with your favorite drinks. Enjoy!!
Eggless Wholewheat Banana Oatmeal Muffins with a glass of milk or your favorite cup of tea/coffee makes the perfect healthy and wholesome breakfast or snack combo. This is one of the best banana muffins recipe you will ever need. Its moist, soft, light, slightly chewy (due to oats) and crunchy (due to nuts) and full of banana favor. In short, just perfect -be it taste or texture. I would say even a non-banana lover is going to love these muffins.
For those busy and rushed days when making a simple oatmeal seems like difficult and time-consuming task, these handy dandy muffins come to the rescue. Just grab and you are ready to go. Great for kids too as they are filled with bananas, oats and whole wheat flour. Healthy and tasty!! Bake these over the weekend and you have a healthy treat/snack ready for the week ahead.
Be it Eggless WholeWheat Banana Oatmeal Muffins or my Banana Chocolate Chip Muffins both make excellent breakfast, snack or even dessert recipes. They are even great as treats or baked goodies to share with your friends or family. Or pack for them for long road trips and picnics. You can make them ahead of time and store in refrigerator for up to 4 days or in the freezer for up to 2 weeks.
Now to the recipe…
Ingredients: (Makes 8-10 muffins)
1 cup whole wheat flour
1 cup quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1 cup mashed banana ( used 2 large overripe bananas)
1/2 cup oil (used canola)
1 tsp vanilla extract
1/2 cup packed brown sugar (or to taste)
1/8 cup of milk (Omit to make these vegan)
pinch of salt
Preheat the oven to 350F. Line a muffin/cupcake tray with liners and keep it ready.
In a mixing bowl add the mashed banana (use a fork to mash) followed by oil, vanilla extract and brown sugar. Mix well using a whisk. In a separate bowl, add the dry ingredients like whole wheat flour, oats, baking powder, pinch of salt and baking soda. Mix everything well together and add this to the wet banana mixture. Combine everything using a spatula. (do not over mix) I added the dry ingredients directly to the wet mixture as shown in the pic but recommend mixing them in a separate bowl first.
Add chopped walnuts and milk. Gently fold the mixture so that walnuts and milk are nicely incorporated. Scoop this batter into the pre-lined muffin tray. Fill each muffin liner till 3/4th full. Top it with some walnuts and oats (optional). I made around 8 good sized muffins. Bake at 350 for 25-30 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without an batter stuck on it. Let them cool in the tray for 10 mins and then transfer on to a cooling rack. Serve or store in airtight container for upto 3-4 days. Or freeze upto 2 weeks for later use.
- Don’t over mix the batter as that may result in hard muffins.
- The more ripe the bananas are the better and sweeter they are. Mine had almost black skin on them.
- The sweetness of banana can vary so taste the mixture before adding sugar and adjust to your taste. For me 1/2 cup sugar worked perfect.
- Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used
That’s it, our healthy and tasty Eggless Whole Wheat Banana Muffins are ready. Serve them with milk or tea/coffee for breakfast or snacks. Enjoy!!
Stay Healthy and Happy Baking!!