Rasmalai is a classic festive delicacy that is very popular in South Asian Cuisine. This dessert is actually a Rasgulla only it’s soaked in a sweetened cardamom milk. Both are sweet but Rasmalai is very creamy and light in texture and fragrant. It’s made from curdling whole milk to make cheese, which is the first component. The cheese is drained and kneaded then shaped into small discs. These cheese discs are boiled in sweetened water to double in size and to change the texture of the cheese. Finally these Rasgullas are soaked in sweetened and cardamom scented milk and heavy cream that has been simmering, this is called Rabri. Rasmalai is definitely enjoyed chilled with a variety of crushed nuts.
Taking a spin on the traditional Kadhi Pakora recipe today. Kadhi is a very popular Pakistani and Indian dish and I’m sharing a slightly easier version. The curry is spiced, savory, tangy sauce made with buttermilk and gram flour. Instead of traditional pakoras I used premade snack boondi which are made from fried gram flour. I have made this recipe a few times already and it has come out so delicious.
WHY IS THIS VERSION AMAZING?
I am just so excited to share this recipe with you all. I had a few things in mind when I came up with this recipe.
I didn’t have yogurt on hand, but had a lot of buttermilk that needed to be used up. Buttermilk is fermented milk that is thicker, lumpy and has an acidic tangy flavor and smell.
I also did not want to fry up Pakoras because that is an extra step when making Kadhi. That extra step kind of keeps me from making one of my favorite dishes often. So using Boondi which is made from gram flour was the perfect idea. The flavor is very similar to Pakoras and you can find plain or masala seasoned boondi.
Lastly I wanted this to be a smaller batch, because usually Kadhi is made in a big batch and you have a lot of leftovers.
RECIPE DETAILS
The recipe is pretty straightforward but like always I am going to cover some details that will help you when making this dish. To make your cooking experience go smoothly, have everything ready before you start cooking.
You will start off by making the masala base with the aromatics. Adding tomatoes and powder spices that will cook down to a nice thick masala.
Then you will add the gram flour and buttermilk mixture. This gravy will cook for about an hour on low to medium flame. It should have a thicker consistency that coats the back of the spoon.
Then you will add boondi. Keeping in mind the boondi will absorb liquid, so the gravy will continue to thicken as it sits.
Lastly you will add a tempering tarka made with oil, cumin seeds, curry leaves and some dry fenugreek leaves. Once it’s done garnish with some fresh cilantro.
INGREDIENT DETAILS
OIL– I used a neutral oil that has no flavor. You don’t want too much oil because the tempering tarka will also be with oil.
FENUGREEK SEEDS- This is a must for the distinct flavor and aroma for kadhi, called methi seeds. I rinse the seeds in a small sieve then add to the hot oil to bring out the flavor.
ONION/GARLIC- The choice of aromatics in South Asian cuisine.
GREEN CHILI- I just added one. If you like more spicy add more.
TOMATO- I used 1 small tomato because I don’t want the gravy to get very thick.
POWDERED SPICES- Red chili powder, turmeric, cumin powder and salt.
GRAM FLOUR/BESAN- If you can sift the gram flour to get rid of lumps and make sure it’s not expired.
BUTTERMILK- This will give us the same flavor as using yogurt in my experience. I used full fat. If the buttermilk has passed a few days expiration date it is still ok to use. Use room temperature buttermilk. Keep in mind that buttermilk has more sodium than regular yogurt. So I would start by adding 1 teaspoon of salt and adjust accordingly.
BOONDI- You can find plain or masala spiced boondi. I have used masala boondi. It gives the kadhi extra flavor. Keep in mind Boondi like Pakoras soak up liquid. This will alter the consistency of the kadhi. You can soak the boondi in water for a bit, once it has doubled in size, squeeze the water from the boondi then add to the kadhi.
TEMPERING/TARKA
There are different variations of ingredients to use for this technique. For this recipe I used:
OIL
CUMIN SEEDS
CURRY LEAVES- Use fresh or dry
DRY FENUGREEK LEAVES
COMMON MISTAKES WHEN MAKING KADHI
Adding too much gram flour. As you cook this thickens the kadhi early on which may seem like it’s done.
Not adding enough water. Adding enough water with the long cooking time will ensure it’s cooked properly.
Kadhi splitting. The change in temperature is one of the main reasons why kadhi splits. Make sure you are using room temperature buttermilk. Add warm water to the gram flour and buttermilk mixture. Turn the heat down when adding this mixture to the masala.
Not cooking it long enough. Kadhi is one of those dishes that has a long cooking time. If it’s not cooked long enough there will be a raw taste to the Kadhi.
WHAT TO SERVE WITH KADHI
Keep in mind this dish tastes even better as leftovers. It will start to thicken as it sits and especially after refrigeration. I actually love Kadhi served with roti, naan or rice.
The Kadhi curry is spiced, savory, tangy made with buttermilk and gram flour. Instead of traditional pakoras I used premade snack boondi which are made from fried gram flour. Easy version that you will love.
Ingredients
1/4cupgram flour(sifted to get rid of any lumps)
2 cups full fat buttermilk(room temperature )
1cup lukewarm water
1/3cupneutral cooking oil
1/2teaspoonfenugreek seeds
1smallonion, diced
1green chili, diced
4garlic cloves, grated
1smalltomato, diced
1teaspoonsalt(taste and adjust later)
1/2teaspoonturmeric powder
2teaspooncumin powder
1 1/2teaspoonred chili powder
1/2-1cupboondi(start from adding 1/2 cup)
fresh cilantro for garnish
Tempering/tarka
4tablespoonneutral cooking oil
1 1/2teaspooncumin seeds
few fresh or dry curry leaves
1/4 teaspoon dry fenugreek leaves sukhi methi
Instructions
MAKE KADHI
In a medium mixing bowl whisk together gram flour and buttermilk. Batter should be smooth without any lumps. Add 1 cup of lukewarm water, mix and set aside.
Rinse the fenugreek seeds using a sieve and set aside. In a medium size pot heat the oil on medium. Once oil is hot carefully add the fenugreek seeds. Cover with lid until crackling stops. Add onion and green chili and cook for about 6 minutes till light golden brown. Add garlic and just cook out the rawness, about 20 seconds.
Add tomato and powder spices, saute until tomato has cooked down and this masala is thick. You may have to add few tablespoons of water if this mixture is sticking to pot. Turn heat low and slowly add the gram flour and buttermilk mixture, continuously mixing so mixture does not split. Add 2 cups lukewarm water, once it's all mixed turn the flame back up and let it come to a boil. Now turn flame to a medium simmer. Cook this mixture for about 45 minutes to 1 hour, stirring often. Keep close eye because this mixture does overflow. End of cooking time the gravy should be bubbly and thick enough to coat back of a spoon. Taste and adjust the salt.
Add in the boondi. Start by adding just a 1/2 cup. The boondi will absorb excess water and Kadhi will become thicker. Add more as needed upto 1 cup.
TEMPERING/TARKA
In a small saucepan or frying pan heat oil. Once hot add cumin seeds and let these crackle and brown. Add the curry leaves, these will also crackle if fresh. Add dry fenugreek leaves. Turn heat off and right away slowly pour over the Kadhi. Top with some fresh cilantro.
Fluffy, perfectly cooked rice with all the flavor but super simple to make. Rice is flavored with cumin seeds, cumin powder, garam masala and salt. This is a great way to quickly elevate boring white rice.
There are many different variations of zeera rice. Each time I make a side of rice I use a variety of different whole spices, powder spices and aromatics. The way I am showing here is very simple with few ingredients
RECIPE DETAILS
This recipe is very straight forward. Few things to keep in mind when cooking rice.
Use good quality basmati rice. I used a brand called zebra basmati rice.
Always rinse basmati rice to get rid of excess starch. Rinse till water runs a little clear. This will ensure rice is not sticky.
You can soak them for about 15-20 minutes. Each brand of rice is different, some have instructions on how long to soak that particular rice. When I am in a hurry, I have cooked rice without soaking.
If you have stock or broth on hand, add instead of water. Just adjust the amount of salt.
When steaming the rice, always cook on low flame.
Always always check the rice towards the end of cooking time.
Fluffy, perfectly cooked rice with all the flavor but super simple to make. Aromatic basmati rice is flavored with cumin seeds, cumin powder, garam masala and salt. This rice will surly replace boring white rice.
Ingredients
1 1/2cups basmati rice (rinsed, soaked and drained )
6tablespoonsoil
2teaspoonscumin seeds
2teaspoonscumin powder
1 teaspoongaram masala
1 1/4teaspoonssalt
2water
Instructions
Rinse the rice about 3 times until water runs clear. Soak the rice room temperature water for about 20 minutes or follow instructions on rice bag.
In a nonstick medium size pot heat oil over medium high heat. Once oil is hot add cumin seeds. Let these crackle for about 10 seconds. Careful not to burn the seeds.
Lower flame to medium and add cumin powder, garam masala and salt. Mix and let these spices sear for 5-7 seconds. Keep a close eye because these spices can burn easily.
Add the drained rice and 2 cups water. Let it come to a boil and continue cooking rice until some of the water has evaporated and you start to see the rice. Wrap the lid with foil or clean kitchen towel and cover the pot. Turn the heat to the lowest flame. Put on a timer for 25 minutes. Once cooking time is over let the rice sit for about 10 minutes before serving. Fluff the rice with a fork.
This recipe is perfect to try for a homemade carrot cake. It is so easy to make, perfectly spiced and topped with a delicious cream cheese frosting.
Usually you tend to see carrot cakes making their appearance for Spring, Easter, baby or bridal shower celebrations. But this spiced cake should be enjoyed throughout the year. I have made this recipe many times for different special occasions for my family, and it’s a hit each time.
RECIPE NOTES FOR CAKE
There are many different recipes for carrot cakes, but all are usually very straightforward. There can be some variations in some choice of ingredients. This is a very simple recipe but with depth of flavor and a great crumb that is soft.
Cinnamon/nutmeg: I have had some carrot cakes that just lack flavor. I love the addition of warm spices. If you really want more of the warm spice flavors, add ginger and cloves, ¼ teaspoon each.
Vegetable oil: A cake such as this already has a lot of flavor so there is no need to use butter. Use a neutral flavorless cooking oil.
Buttermilk: Buttermilk improves a cake’s texture and tenderizes the cake. It also helps leavening and the flavor.
Carrots: Shred fresh carrots at home. The prepackaged shredded carrots can be very dry and large. For 2 cups shredded carrots you may need about 3-4 large carrots.
RECIPE NOTES FOR CREAM CHEESE FROSTING
This is a very basic delicious cream cheese frosting. I recommend you follow this recipe exactly to understand how this frosting is made. Once you are comfortable then you can adjust it to your liking. If you like a more buttery or cream cheese flavor, adjusting the quantities is very easy. This type of frosting that has cream cheese is not for cake decorating, it will not hold the shape. Once you have made or frosted the cake with this, it’s best to keep it refrigerated.
Butter: Butter needs to be softened to room temperature for this type of frosting. Sit the butter out 1-2 hours before starting. It will be slightly cool to the touch. It should not be too soft or warm. If using unsalted butter, add a pinch of salt to the frosting while mixing.
Cream Cheese: Please make sure this is full-fat cream cheese that comes in a block. Not the whipped cream cheese in a tub. This also needs to sit out so it becomes soft.
Confectioners Sugar: Also called icing or powdered sugar. Sift the sugar before or after measuring to get rid of any lumps.
MAKE IT AHEAD
I think this cake really develops its flavor so it’s perfect for making ahead. Bake the cake, wrap the layers individually really well and keep refrigerated 1-2 days. Make frosting and keep in a covered container refrigerated. Once you are ready to frost the cake. Take out icing, let it come to room temperature and whisk and it’s ready. If the cake is frosted ahead, cover and keep refrigerated. Let it come to room temperature or serve cold.
GENERAL BAKING TIPS
Always preheat the oven before placing the cakes to bake.
Line your pans with parchment paper. Place the pans on the parchment sheet and trace the bottom of the pan, then cut out the circles. Grease the pan and parchment.
All cold ingredients need to be at room temperature. This will ensure all ingredients mix well and bake well together.
Don’t overmix the batter, this can result in a cake that is tough.
Don’t open the oven door in the middle of baking.
Allow cakes to cool in the pan at least 30 minutes before taking them out to prevent cracking.
Don’t frost or decorate a warm cake. The frosting will slip off.
Easy homemade carrot cake with warm spices and a luscious cream cheese frosting. This is truly one of my favorite cakes.
Ingredients
CAKE
2CupsAll-purpose flour
2TeaspoonsBaking soda
1/2TeaspoonSalt
2TeaspoonsCinnamon
1/2 TeaspoonNutmeg
3Eggs (room temperature )
3/4CupVegetable or Canola oil
3/4CupButtermilk(room temperature)
2CupsGranulated sugar
2TeaspoonsVanilla Extract
2Cups Peeled and grated carrots (3-4 large carrots )
1CupCoarsely chopped walnuts (optional. Also need some for garnish )
CREAM CHEESE FROSTING
1 1/2BlockFull-fat cream cheese (softened at room temperature )
1 1/2sticksButter (softened at room temperature)
4Cupssifted powered sugar
2TeaspoonsVanilla extract
pinch of salt
Instructions
MAKE THE CAKE
Turn oven to 350°F. You can make this cake into 2 or 3, 8-inch layers, but baking times will vary. Prepare the pans by greasing the cake pans. Line with parchment paper and grease again. Parchment paper will help release the cake.
In a large bowl, mix together the eggs, oil, buttermilk, sugar and vanilla until combined. In another medium bowl whisk together flour, baking soda, salt, cinnamon and nutmeg until combined. Mix the dry ingredients into the wet ingredients. Using a spatula fold the ingredients together until combined. Don't overmix. Add the carrots and walnuts and mix again.
Using a measuring cup, evenly pour the batter into the pans. If you are using 2 pans bake for about 35-40 minutes. If using 3 pans cake layers will be thinner so bake for about 20-25 minutes. Center of the cake will set and should spring back with gentle pressure. You can also insert a toothpick in the center. If it comes out clean with dry crumbs cake is done. Sides of cake will also pull away that is a sign it's done. Allow the cakes to cool on a wire rack in the pans. Let the cakes completely cook before frosting and decorating.
MAKE THE FROSTING
Make the frosting in a large bowl. Using a handheld mixer beat the cream cheese and butter on medium-high speed until smooth and creamy, about 3 minutes. Start adding the powdered sugar, vanilla and pinch of salt. Start beating on low speed to prevent a sugar mess. Once all sugar has been added turn speed to high and beat until frosting is creamy and smooth. If it's too thin add more powered sugar tablespoon at a time to get desired consistency. Keep the frosting refrigerated until ready to use.
ASSEMBLE AND FROST CAKE
If the cakes have a dome, using a serrated knife level the tops of the cake. This will give you a flatter surface. Take off the parchment paper from the bottom of the cake.
Place the 1st layer of cake on a serving plate and evenly cover the top with frosting. Place 2nd layer and frost again. Once you are done with layers, frost the top and sides of cake. Decorate sides or top with walnuts. Refrigerate the cake, this will help set the frosting and make it easier to cut the cake.
Carrot cake tastes delicious served cold. Leftovers of this cake should be covered to prevent drying and keep refrigerated.
Homemade healthy juice not only tastes better but preserves all the nutritional value from fresh fruits and vegetables. Fresh juice has more fiber, vitamins and minerals and the possibilities of flavor combinations are endless. This juice is a simple combination of beets, carrots and apples. Addition of lemon, fresh ginger and turmeric roots makes this fresh juice highly nutritious with health promoting properties.
HOW TO MAKE BEETROOT CARROT AND APPLE JUICE IN A BLENDER
I find beet juice to be very overwhelming on its own especially for the kids. It has a very earthy flavor that can resemble dirt. I like to scrub, rinse and peel the beets. Mixing it with different fruits and vegetables like carrots and apples makes it more appetizing. Always think of juice recipes as a blank canvas, add more or less of any ingredients.
Blend all ingredients with water till it’s a fine puree consistency. Depending on how concentrated or diluted you like the flavor of juice, adjust the water. Strain the blended produce through a filtration bag, cheesecloth or fine mesh strainer. You don’t have to strain all the pulp.
CARROTS: Scrub and rinse the carrots well. I don’t peel carrots. Cut into small chunks.
RAW BEETS: I used red beets. Scrub well and peel.
APPLES: Apples add a slight sweetness to the earthy flavor of beets without adding too much sugar. Scrub, rinse, core and cut the apples with skin on.
LEMON: This adds a natural preservative to the juice
GINGER: Scrub, rinse and peel if you would like.
TURMERIC ROOT: This is optional for juicing. I always have some on hand and like to use it in juices and smoothies. Looks similar to ginger.
JUICER OR BLENDER?
JUICER
I had an inexpensive juicer while back that I never used much and ended up selling it at a YardSale. It had too many pieces to wash and just took up extra counter space. There are different options of juices to fit your space and budget. Juicers usually extract most of the fiber from fruits and vegetables so the juice can lack dietary fiber and produce more waste. If you were using a juicer for this recipe, you would not add the extra water, so juice will be in less quantity.
BLENDER
I love using my Vitamix blender to make different combinations of fresh juice for the kids. A powerful blender will blend and juice making it easier, healthier and ecofriendly. For juice all you have to do is blend all the ingredients then run the mixture through a filtration bag, cheesecloth or mesh strainer. This will separate the juice from the pulp. By using the blender, you have the option to extract as much fiber as you like in the juice. Blenders also have multipurpose use in the kitchen. So having a small appliance that does so much is more economical for me.
DIFFERENCE BETWEEN JUICE & SMOOTHIE
JUICE:
Pulp of juice is separated from fruits and vegetables
Usually requires a juicer appliance
SMOOTHIE:
Made in a blender
Thick and creamy consistency
Has whole fruits & vegetables, fiber keeps you full longer
Addition of yogurt, milk or juice as the base
Addition of grains and nuts
WHEN HAS JUICE GONE BAD?
It’s best practice to consume fresh juice right away. Because the juice has not gone through a pasteurization process, it does not have a long shelf life. If you have to store it, store it in a glass container in the refrigerator and consume within 1-2 days. Also check for signs of spoiling before consuming. Try adding some citrus like lemons, lime or orange as a preservative.
There are different ways to tell if your juice has spoiled. Check by smelling and checking for discoloration and mold on the juice. If you see any of these signs it’s best to throw it away.
TIPS FOR JUICING
Wash your produce well to avoid dirt, pesticides and bacteria in your juice. Spraying with distilled vinegar, soaking produce in vinegar and baking soda works very well.
Consume fresh juice right away. Because the juice is raw and is not pasteurized
Make juices with more vegetables to provide nutrients and leave some fiber.
Add some citrus like lemon, lime or orange to prevent some oxidation.
Try out different combination of fruits and vegetables.
Homemade healthy juice not only tastes better but preserves all the nutritional value from fresh fruits and vegetables. Fresh juice has more fiber, vitamins and minerals and the possibilities of flavor combinations are endless. This juice is a simple combination of beets, carrots and apples. Addition of lemon, fresh ginger and turmeric roots makes this fresh juice highly nutritious with health promoting properties.
Equipment
High powdered blender I use Vitamix
Ingredients
4small red beets, chopped (rinsed, peeled and quartered)
3medium carrots, chopped (rinsed, chopped into small chunks)
2apples, chopped (rinsed, cored and quartered )
1tablespoonsize fresh ginger(rinsed)
small piece of turmeric root (rinsed )
2-3 cups cold water
Instructions
Place all ingredients in a blender and blend until smooth.
Then place a fine mesh strainer over a large bowl and pour the juice over. Use a large spoon or spatula to press the pulp and squeeze all of the juice out. Leave the strainer for a few more minutes to make sure you get most of juice out.
Disregard the pulp. Pour the juice in a glass container or served in individual glasses and serve immediately. Store in fridge for 1-2 days.
This garden vegetable soup is perfect for a cold-weather dinner. If you are craving something warm and need to use up veggies sitting in the fridge, then you got to learn how to make a basic soup. Using some aromatics, spices, kid friendly vegetables, tomatoes and stock gives you the best homemade soup. It’s hearty, full of vegetables, flavor and you just can’t go wrong with a soup recipe.
WHY I LOVE MAKING HOMEMADE SOUP
Honestly, I love soups but don’t often find myself ordering soup from a menu. I find premade soups usually very salty and not fresh. Not to mention kids always end up picking out ingredients that they complain about. Homemade soup is so versatile, you pick what you want to add. Great way to use up any vegetables or ingredients. If you have fresh stock, this will elevate the soup’s flavor.
WHAT VEGETABLES TO ADD TO A VEGETABLE SOUP
Vegetable soup is so versatile you can add any vegetable you like. I would keep the combination to 2 or 3 vegetables. But if you have picky kids, start off with just adding 1 vegetable, you really can’t go wrong.
I used onions, garlic, carrots and celery as aromatics to start a flavor profile. If you want to disguise these for a picky eater, just blend these up before sauteing.
Other vegetables I used
Frozen corn
Potatoes
Green beans
Handful of spinach
It will depend on what type of soup you are making and how many vegetables you would like to add. If you have roasted vegetables those can be added to the soup. A soup that has starchy vegetables like potatoes and corn will continue to thicken.
Chopping all the vegetables for your soup will really enhance your knife skills. You can buy precut vegetables from the grocery store. Using a food processor to chop the vegetables will work great. Make sure to chop or dice the vegetables to the same size. This will ensure everything cooks at the same time and will also look pleasing to the eye. I use fresh and frozen vegetables; it really depends on what I have on hand.
STOCK
I had chicken stock on hand. If you want this to be a complete vegetarian soup, then you can use vegetable stock. Adjust the salt depending on if you’re using salted or low-sodium stock. Canned tomatoes also have added salt. Start off with less salt and taste and adjust. If you like more of the tomato flavor from the canned crushed tomatoes and fire roasted tomatoes, you can use less stock.
CANNED CRUSHED TOMATOES AND FIRE ROASTED TOMATOES
The soup liquid in this soup also came from the tomatoes. I like the body the crushed tomatoes give to this soup and the roasted tomato flavor. This in combination with the chili flakes there is a slight kick to the soup but not spicy. Canned tomatoes also come pre seasoned. I look for canned tomatoes that have no added salt. So just think about if you will need additional seasoning. You don’t have to add the same amount of tomatoes I added if you don’t like the strong tomato flavor to come through. If you would like you can use fresh tomatoes.
ADDITIONAL FLAVORINGS
This soup has plenty of flavor. But if you like your soup heavily seasoned you can always add more of the same seasoning. If you have some fresh herbs like parsley, basil or cilantro on hand they would make a great addition. Also, a fresh squeeze of some lemon juice would be delicious.
HOW TO SERVE SOUP
Soup can be a meal on its own, especially if it has a combination of protein, grain and some vegetables. We like to enjoy soup with salads, sandwiches or bread.
WHAT TO DO WITH LEFTOVERS
Soups make great leftovers because the flavors have enough time to develop. Soups can be stored in the fridge in airtight containers for about 3-4 days. But always smell and taste stored food to check for spoiling.
If you would like to freeze the soup, you can divide the soup in smaller freezer safe containers. Once the soup has come to room temperature, place it in the freezer. Soup can last about 3 months in the freezer, depending on the ingredients and how it was stored. You can defrost it in the refrigerator or the microwave.
This garden vegetable soup is perfect for a cold-weather dinner. It’s hearty, full of vegetables, flavor and you just can’t go wrong with a soup recipe.
Equipment
a heavy soup pot or Dutch oven
Ingredients
2tablespoonolive oil
1 mediumonion, diced
2 celery ribs, diced
3garlic cloves, minced or grated
1teaspoonred chili flakes
1/2teaspoondried oregano
½teaspoondried basil
½teaspoonblack pepper
1 1/2teaspoonsalt (adjust depending on how salty the stock is )
114.5 oz can crushed tomatoes
114.5 oz can fired roasted tomatoes
8cups stock (I used chicken stock)
2cups frozen corn
2medium potatoes, diced
1cupfrozen green beans
handfulspinach
Instructions
Before you start cooking, make sure to have all ingredients ready and prepped.
Preheat a heavy soup pot or a Dutch oven over medium heat with oil. Add onions, garlic, carrots, celery and about ½ teaspoon of salt. Sauté for about 8-10 minutes or until light golden.
Add garlic and the rest of the spices, continuing to sauté for about 40 seconds. Stirring frequently, just until the rawness of the garlic cooks out and becomes fragrant
Add both cans of tomatoes, stock, corn, potatoes and green beans. Raise the heat and bring it to a boil. Then partially cover the pot and keep the heat to medium low and keep a gentle simmer. Let it simmer for about 35-45 minutes. Cook until the ingredients are cooked through and to your liking.
Add spinach towards the end and let it wilt. Taste and adjust the salt and pepper. Serve warm.
These muffins are soft, moist and buttery. Only sweetened with the bananas and honey and some chocolate chips. These are the perfect snack I bake the kids whenever we need to use up those bananas. Adding some flaxseed meal really makes them a healthy breakfast or snack.
My kids never say no to anything that looks like a cupcake or muffin. These banana muffins are so much quicker and convenient to bake. Homemade banana muffins are a lot healthier and very easy to bake with simple ingredients.
BANANA MUFFIN INGREDIENTS
The ingredients that you need to bake these muffins are pretty simple. I’m going to go over some details for some of the ingredients below. Make sure the eggs and buttermilk are at room temperature. The melted butter should not be too hot.
Flour: I have used all-purpose flour. Just make sure you give the flour a good sift before measuring out. Usually the flour is compacted, so you don’t want more than needed.
Salt, cinnamon, vanilla: These add flavor. We don’t like the strong cinnamon flavor. You can add up to 1 teaspoon of cinnamon.
Flaxseed meal: This ground seed is a great source of fiber and omega-3 fatty acids. I really like to add to kids’ oatmeal, cupcakes or muffins and yogurts. It does not have a flavor; you just see some brown specks in the baked goods. Make sure it’s ground flaxseed.
Bananas: Overripe bananas are perfect for banana bread or muffins. These will be sweet, and you don’t have to add extra sugar. I usually add 3-4 medium bananas.
Buttermilk: Whenever I have buttermilk, I like to use it in baked goods. I have also made this recipe with milk and kefir. Just depends on what you have on hand.
Honey: ⅓ cup of honey and ripe bananas are the perfect amount of sweetness. If you spray the measuring cup with some spray oil, the honey will just slide off.
HOW TO STORE MUFFINS
We enjoy these fresh muffins within 2-3 days at room temperature. I keep them covered in an airtight container with a paper towel, to prevent sogginess. Storing them under some sort of dome works well also.
Best way to enjoy these muffins is with a spread of butter or cream cheese!
These muffins are soft, moist and buttery. Only sweetened with the bananas and honey and some chocolate chips. These are the perfect snack I bake the kids whenever we need to use up those bananas. Adding some flaxseed meal really makes them a healthy breakfast or snack.
Ingredients
1 1/2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1/2 teaspoonsalt
1/2 teaspooncinnamon
2tablespoonflaxseed meal (ground flaxseed)
3-4ripe bananas
2eggs (at room temperature )
1/3cupbuttermilk(at room temperature)
1/4cupbutter (melted & slightly cooled )
1/3cuphoney
1teaspoonvanilla extract
1cupchocolate chips
Instructions
Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners.
In a small bowl, melt butter in the microwave. Set aside to cool for a bit.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, cinnamon and flaxseed meal. Set aside.
In a large bowl mash, the bananas with a fork, add eggs, melted butter, buttermilk, honey and vanilla. Using a whisk, mix well. Slowly add the flour mixture to the wet mixture and whisk until incorporated. Fold in the chocolate chips.
Divide the batter evenly into the muffin pan. Add extra chocolate chips on top if you would like.
Bake on the center rack for about 23-25 minutes. Muffins will be golden on top, and a toothpick inserted into the center will come out clean.
These chocolate chip cookie bars are soft and chewy and so easy to make. This is such a great way to enjoy chocolate chip cookies without rolling and baking multiple batches.
WHAT IS A BAR COOKIE?
Bar cookies are the ultimate potluck staple, but perfect if you are not into baking individual cookies. They are made from a batter or stiff dough, poured or pressed in a baking pan. These cookies can be single or multi-layered.
INGREDIENTS FOR CHOCOLATE CHIP COOKIE BARS
This cookie bar recipe is pretty straight forward with simple baking ingredients.
Make sure your ingredients are at room temperature, especially the eggs and butter. This ensures that all ingredients mix well together and are baked evenly with the perfect texture.
You can use dark brown sugar if you don’t have light brown. Cookie bars will be darker brown. If they are getting too brown you can cover them with foil towards the end of baking time.
Butter is at room temperature which means just let it sit out and you should be able to make an imprint with your finger easily.
You can also add in some variations. Add peanut butter chips, sprinkles or Nutella swirls.
HOW TO STORE THESE COOKIE BARS
These cookie bars can easily be stored at room temperature in an airtight container. I have personally not ever frozen these. Warm and serve.
These chocolate chip cookie bars are soft and chewy and so easy to make. This is such a great way to enjoy chocolate chip cookies without rolling and baking multiple batches.
Ingredients
2cupsall-purpose flour
1teaspoonsalt
1teaspoonbaking soda
1cupbutter(at room temperature)
1cupgranulated sugar
1cuplight brown sugar(packed )
2eggs (at room temperature )
2teaspoonvanilla extract
1cup semi-sweet chocolate chips
Instructions
Preheat oven to 350F. Line 9X13 baking pan with parchment paper. You can spray the pan to help the parchment stick.
In medium bowl add flour, salt and baking soda. Using a whisk mix well and set aside.
In another large bowl add butter and sugars. Cream together until well combined. Scrape down the sides as needed.
Add in the eggs and vanilla extract. Mix until well combined.
Add in the dry mixture and mix until all ingredients are thoroughly combined.
Add in the chocolate chips, give it a quick mix until evenly distributed.
Using a spatula press the cookie dough into the bottom of the prepared pan as evenly as possible.
Add some extra chocolate chips on top.
Bake for about 30-35 minutes. Cookies are done when edges are golden brown, and center is set. Toothpick inserted into the center comes out clean or with dry crumbs. Place pan on cooling rack. Once cool enough to handle, using parchment paper lift the cookie bars out. Cut into squares and serve.
This skillet steak and potatoes is a gourmet meal yet simple for every day. It’s a one-pan family style, quick and easy recipe that just doesn’t get any better. Juicy and tender ribeye steak, pan seared potato wedges with a side of bread and salad gives you a complete meal in no time! My kids absolutely love having steak like this.
Why should you try this skillet Steak Bites & Potatoes?
Build confidence making steak at home
Cheaper steak night at home
Great way to get more servings out of few steaks
No special prep, literally cooks under 30 minutes
Fulfilling home cooked meal
BEST STEAK TO USE FOR THIS RECIPE?
It’s best to use tender cuts of meat for this type of recipe, because the steak is meant to cook quickly. Cuts of meat like sirloin, tenderloin, New York strip or stir fry cuts will work great. I used ribeye steaks because this cut of meat has the perfect amount of fat for flavor. For this cut, fast cooking methods using high heat produce the most delectable results. Try to avoid using flank and skirt steak for this recipe.
HOW TO MAKE STEAK TENDER?
I let the steak marinade with the seasoning but it’s not a requirement. Once you are ready to cook the steak make sure it’s not cold. Cold cuts of meat that are added to a hot pan will get tough. Keep it covered on the counter to take the chill off. Keep the heat high to get a good sear on the meat.
USING A CAST IRON PAN
For this dish I used my cast iron skillet. This is a heavy bottom pan and it doesn’t get ruined on high heat. If seasoned properly it’s a great non-stick, allowing the steak to sear and release easily. You can also use a heavy-bottom stainless-steel. Keep in mind stainless-steel pans are more prone to sticking, additional oil may be needed. These types of pans will give the steak a great sear.
The best Egg Salad Sandwiches that are made with simple ingredients and very customizable. When I think of these sandwiches I’m thinking spring, summer, picnics, tea parties, bridal and baby showers. All you need are hard boiled eggs, mayonnaise, mustard, onions, celery, fresh dill/chives, and your favorite sandwich bread. I promise you will make these again and again!
LET’S TALK ABOUT THE SIMPLE INGREDIENTS
EGGS: For hard boiled eggs, I bring the water to a boil then add the eggs and boil for about 10-12 minutes. Soon as the timer goes off, I drain the hot water and run cold water on the eggs, stopping the cooking. I find it easier to peel the eggs while hot. Then I cut the eggs in half separating the yolk from the white. I like to mash the yolks separately for a creamy texture. The whites I like to dice. You can definitely just mash them together.
FRESH HERBS:
Adding some fresh herbs to the type of salad can really elevate the flavor. I used dill and chives, but some parsley would also be fine.
MUSTARD: I like to use spicy brown mustard for a little intense flavor and country dijon mustard. You can use any mustard you have on hand. Just remember 1-2 tablespoons are usually needed. Add little, taste it and adjust.
BREAD: I used croissants because that’s what my kids enjoy. But use whatever sandwich bread you have on hand or enjoy. Rolls, buns, brioche, sourdough are all delicious.
OTHER COMBINATIONS
Avocado
Olives
Diced pickles
Scallions
HOW TO SERVE & STORE THIS EGG SALAD?
This salad is best served cold. Serve with salad greens like lettuce, watercress or arugula. You can also serve with crackers. These would also be great to make into mini sandwiches for any event.
You can make this salad ahead and keep it in an airtight container in the refrigerator for 3-5 days.
