Chicken Nuggets that too homemade and baked…yaaaassssss!! Who doesn’t love Chicken Nuggets?? Be it kids or adults everyone loves them. Be it as an appetizer or after-school snack or as a side for those quick lunches and dinner, these sure get finished first. …
If you love coconut based dishes then you are sure going to love these crunchy and chewy Coconut Cashew Cookies. Even non coconut lovers sure can’t resist these delicious cookies. These are very easy to make and (warning!!) super addictive too.
Pupcakes are dog-friendly cupcakes that are much healthier than our own version of the delicious treat. I baked these Carrot Peanut Butter Pupcakes for my baby Sasha (our yellow Labrador) and frosted with this yummy and super easy frosting of peanut butter, yogurt (She loves yogurt) and honey. Last but not least, topped them with her favorite bone shaped treat biscuits. They were a Huge hit!
Shortbread Cookies are super simple and easy to make holiday cookies. They are rich, tender and crumbly with a light pale color to them. Originally these cookies were served mainly around the Christmas and Newyear’s time but now you can make a batch whenever you want using this recipe.
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.
For the first time, sharing a recipe for our four legged babies and friends – A Dog Birthday Cake made with Apple, Peanut Butter and whole wheat flour. Also along with the recipe a comes an introduction for whom this cake was baked – “Sasha”.
Sasha is our first baby and a 5 year old Fawn (yellow) Labrador. I can probably write a whole post on Sasha (let me know if you would like me to do so in comment below) but for today’s post will share only some bits of what Sasha likes to eat and the cake recipe I baked on her 5th Birthday. Sasha is not a fussy eater at all and generally eats all types of fruits/veggies but she loves apples, cucumber, tomatoes and yogurt which are a part of her daily meals along with dog food.
Sasha was born in April but she became a part of our family in May. So its like April and May both are her birthday months for us. Baking a cake for her was always on my list. But for some or the other reason we would land up getting her cake and goodies from outside. This year finally I got around to bake her one. Since she loves apples I made a cake with this recipe that had apples.
This Apple Peanut Butter Cake is made from basic ingredients like apples (her favorite), peanut butter, whole wheat flour and baking powder. This was the first time I was feeding Sasha peanut butter so was a little skeptical. But Sasha definitely loved it. She would have probably finished the whole cake in one go. As you can tell from the photos she wanted me to just finish with the photo shoot so that she could eat a piece (oops no the whole cake). Guess that gives me the courage to bake more such treats for her. So you will definitely be seeing more Dog food/treats recipes on this page. Stay Tuned!!
I tasted this cake myself. I would say it tasted pretty good but wasn’t that sweet for my taste (obviously)as it had no added sugar just the natural sugars from apple and peanut butter. But other than sweet part it was moist and tasted true to taste i.e. apple and peanut butter. Am sure your four legged babies/friends will love this cake just like mine. So definitely give it a try. If you do try, don’t forget to share your pics with me.
Now to the recipe…
3 tbsp peanut butter
1/4 cup whole wheat flour (or brown rice flour)
1/2 tsp baking powder
1/8 to 1/4 cup water
- Preheat the oven to 375F. Grease a baking pan (am using 6 inch round pan) and line with parchment paper.
- Finely shred/grate the apple (I did with skin on but you can peel and grate too) and add to bowl along with peanut butter, wheat flour, baking powder and water. Mix everything well.
- Pour it into baking pan and bake for 30-40 mins or until the toothpick inserted comes out clean. Let it cool in the pan for 10 mins or until you can handle it.
- You can decorate it with peanut butter or with apple slices as I did. Dip the apple slices in lemon juice to prevent discoloration.
- The cake stays good for couple of days in refrigerator. So you can divide it into portions and feed.
That’s it, our Apple Peanut Butter Cake is ready. Serve it with lots of love, kisses and hugs to your four legged babies. Once again Wishing my cutiepie Sasha a very very Happy Birthday. Muaaah
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!!
1/2 cup butter at room temperature
2-3 tbsp of sugar
1 tsp vinegar
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp baking soda
For the Whipped Cream Frosting:
1/2 to 3/4 cup powdered sugar (depending on the sweetness you like)
1 tsp vanilla extract
For step by Step tutorial Of Vanilla Sponge Cake Click this link
- Preheat oven to 350F. Take a baking dish (I’ve used two round 6 inch baking dishes for this post) & spray some cooking oil or butter & line it with parchment paper. Spray some cooking oil again on top too. This helps the cake to come out clean & prevents the cake from sticking to the baking dish.
- In a large mixing bowl, whisk together the butter,sugar & condensed milk. Then add rest of the wet ingredients like milk, vinegar, vanilla essence and mix until smooth.
- Now in another bowl, sift all the dry ingredients (flour, baking soda and baking powder) together. Now add some flour at a time to the wet mixture & whisk. Continue doing this till you have mixed all the flour & you have a lump free batter. Do not over mix as that will result in hard cake.
- Divide the batter into two equal portions (roughly) Pour it into into previously greased baking dishes, spread evenly & bake in the oven for about 25-30 mins. At 30 mins mark, insert a toothpick or knife at the center of the cake, if it comes out clean (i.e. no batter stuck to it) that means our cake is done. Remove it from the oven & let it cool for around 10-15 mins in the pan after which transfer it to a wire rack.
- Allow to cool completely before you begin to frost. You can bake this at night and leave it on counter top to cool completely or store it in refrigerator until ready to frost.
I’ve used KitchenAid stand mixer with Wire Hook attachment to make my frosting. You can use a regular whisk and clean bowl or hand mixer to do this frosting. Result will be same just that it may require some more time and effort. Prepare two piping bag with tips (using wilton 2A and 2D tips) and keep ready. Place the bag with tip inside in a large glass. Fold over the piping bag over the glass and keep ready.
Keep the Wire hook attachment and the bowl in freezer for 15 minutes before you make the frosting. Make sure the whipped cream is chilled and in the refrigerator. After 15 mins, remove the bowl and whisk and add cream to it. Starting low slowly increase the beating speed to medium high (6-8) Beat for about 2-4 mins or until you see the cream thickening. At this point add the sugar (begin with 1/2 cup and increase as needed) and vanilla extract. Starting low again or else the sugar will be all over your kitchen slowly increase the beating speed to medium high (6-8). Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
- I’ve used the regular batter portion and divided it into two 6 inch round baking dishes to make 2 layer cake. You can either do the same or bake all the batter in one single tray (square or round). Or you can double the cake and whipped cream measurements to make a bigger 8 or 9 inch cake.
- Your cake needs to be completely cooled before you apply any filling or frosting to it. I prefer baking my cake at night & allow it to cool on cooling rack/refrigerator overnight. This way I am all set to fill & frost it the next morning.
- Whipped cream can get soft and runny when exposed to heat/hot climate. If at any time when you are working with frosting you find its becoming runny or liquidy, simply refrigerate the cake & or the filling/frosting for 10-15 mins or till you get a workable consistency.
- I’ve used eggless vanilla cake but you can definitely replace with the Eggless Chocolate cake recipe
Batata Kachari is a simple and easy to make vegan Maharashtrian side dish/snack/appetizer recipe. This recipe requires marinating the potatoes in Indian spices, then coating them with mixture of flour and semolina and baking until crisp and done. Its in a way similar to the regular french fries/wedges just that it has more texture (due to the coating of flour and semolina), taste (from the Indian spices) and is much healthier than the deep fried french fries.
Kachari is a great addition to a quick and simple meal like Dal Rice along with some pickle/chutney and salad. Simple yet comforting and satiating. My Mom usually shallow fries the coated potatoes but I prefer baking them. Baking helps consume less oil and also you can get more chips done in less time as compared to shallow frying in a pan. You put a batch in the oven and you are free to do some other chores. These chips freeze beautifully. Allow them to cool completely pack in ziplock/freezer safe container and freeze. Defrost and either microwave or bake at 350F just until they are hot. Comes in really handy for those busy days.
Now to the recipe…
2 medium potatoes
1/2 to 1 tsp red chilli powder (or to taste)
1/2 tsp dry mango powder
1/4 tsp turmeric powder
1/2 tsp salt (ot to taste)
1 tsp oil + more for greasing
1/4 cup whole wheat flour
1/4 cup fine semolina (Rava/Sooji)
pinch of salt
Preheat oven to 400F. Line a baking tray with aluminium foil and spray it with cooking oil. Keep aside.
Peel and slice the potatoes. Soak them in water for about 10-15 mins. Drain and soak all the excess water with either a paper/kitchen towel. Add these dry potoes slices to a bowl. To this, add all the dry spice powders like turmeric, red chilli, dry mango and salt. Then add the 1 tsp oil and mix all together. Make sure the masala coats all the potatoes slices evenly.
Spread some coating mixture onto a plate and take one slice and dip in in the coating mix. lay it on pre greased baking tray. Repeat this for all slices. Then spray all slices with some oil and bake for about 20-30 mins or until crisp and done. Flip each slice after 10-15 mins for even cooking.
- you can also shallow fry these potato chips instead of baking.
- The longer you keep the chips marinated it will start oozing water especially after adding salt. So apply spices then salt and bake immediately
- The extra coating mix can be kept in an air tight container at room temperature and used next time.
That’s it, our Baked Indian Spiced Potato Chips are ready. Serve them as appetizers/snacks or as a side dish with some Dal Rice and pickle . Enjoy!!