Butter – 1/2 cup, at room temperature All purpose flour / maida – 1 3/4 cups Powdered sugar 1 cup (measure after powdering) Egg – 1 Milk – 3/4 cup, at room temperature Baking powder – 1 tsp Vanilla essence – 1 tsp Pin Notes Pre-heat oven to 375 degrees. Cream butter and sugar together until nicely mixed. Use a fork and whisk the egg for about 10-15 minutes. The more you beat, the softer the cupcakes turn out....
Adam and I eat oatmeal most mornings, so we’ve pretty much perfected our oatmeal recipe! Oatmeal is easy to make, heart-healthy, and filling. I’m sharing how I make it on the stove (my favorite method) and how to make oatmeal in the microwave for when you are short on time. When I’m not making these rolled oats, I make our favorite steel cut oats, this incredible baked oatmeal, or I prep these easy overnight oats a day or two before....
This one’s for Jack. He’s a trooper with this whole blog thing. A typical night in our kitchen looks like this: He walks in the door as I’m chopping, cooking, and setting up for our photo-session. Before he has a chance to sit down, I’m barking orders politely explaining the plan for the night. I hand him a sorry excuse for a cocktail (usually bourbon + ice) and we get to work....
PS: I am Bindya to my old friends and family. You really didn’t think my parents call me Nags, did you? Over to her! Blueberry Muffins were the ones I wanted to lay my hands upon when my sister in law got me a small can of preserved berries. I was soon in search of a good recipe for moist and soft muffins. As always the recipe from Joy of Baking didn’t let me down....
This chipotle vinaigrette recipe makes a fairly big batch, but I’m not mad about it. It’s the sort of salad dressing that tastes good on almost anything – roasted veggies, tacos, burritos, and, of course, salad. Keep a jar on hand in the fridge, and you’ll use the whole thing before you know it. Lately, my favorite way to use it has been on grilled veggies. Whether I’ve been cooking zucchini, onions, or portobello mushrooms, this vinaigrette has been the perfect finishing touch....
Pin I am not that great with choosing light sources and angles and blah blah so it definitely doesn’t look as good as hers but I had fun taking this shot. Yes, sometimes my idea of fun is having an almost-broken back! Number of tomatoes cut up to get a slice I liked – 4 Number of shots taken – 84 Number of hours spent – 1:32 Number of hours my back hurt after bending over the bloody tomato – 3 The best part is, I am not sending this to Click....
Whipped coconut cream is my go-to substitute for regular whipped cream. It’s light, it’s fluffy, and it’s naturally dairy-free making it the perfect topping for cakes, pies, crumbles, or any dessert that would benefit from a dollop of whipped cream. What is coconut cream? In most grocery stores, you’ll find 3 canned coconut products: light coconut milk, full-fat coconut milk, and coconut cream. Coconut and water are the primary ingredients in all three, but they each have different concentrations of coconut....
And finally, one weekend I was rewarded with it, again! See, persistence pays off. This is not a cookbook review but more of me sharing a cookbook find with you. This book is gorgeous, to say the least! What I absolutely love about the book is the pictures. The recipe itself is neatly printed along the bottom 10% of the page but almost the entire page is taken up by large images of the ingredients and sometimes the preparation method beautifully captured....
The first time I made this butternut squash pasta sauce, Jack couldn’t stop talking about it for days. “That sauce!”, he kept saying. “That sauce!” Of course, I teased him for it, but if I’m being totally honest, I was completely smitten with it too. Looking at this butternut squash pasta, you might expect it to taste like mac and cheese. But don’t be fooled. The creamy sauce is rich and nutty, with bold autumn flavor from herbs like sage and thyme....
I have this tortilla rotation: I buy (or make) fresh tortillas, and I freeze the ones I don’t use within a day or two. I’ll use those frozen tortillas for a while reheated directly on the gas stovetop. But before that batch is gone, I’ll inevitably acquire new ones. Soon enough, I have a random assortment of tortillas filling my freezer, all at various stages of pre-freezer burn. And then I make this vegetarian tortilla soup....
For more easy and delicious dessert recipes, I recommend: Pin Let’s get started with apples. Good round red apples. Actually, any variety will work. Just go with red apples, ok? So about 500gm of that, or lets say 2-3 medium-sized apples. Vanilla Custard Sauce (eggless)
Sometimes, the simplest recipes are the best, and this incredible berry salad recipe with whipped cream is one of those recipes! It takes minutes and turns into one of the most delicious summertime desserts we’ve made. I love this as a light summery dessert, but it’s also amazing when spooned onto your everyday oatmeal or chia pudding or enjoyed as a midday snack (with or without the cream). For another salad like this, try our red fruit salad!...
This peach cobbler recipe has been a long time coming. If you’ve followed the blog for a while, you know that peaches are my favorite part of summer. I add them to salads, serve them with cheese, top them onto pizza, and, of course, devour them plain. Given all the peach recipes I’ve made over the years, it’s high time I shared a more classic, easy peach cobbler recipe. Homemade peach cobbler can go in a few directions....
These peanut butter granola bars are seriously delicious! If you make a batch, they won’t last long. My family loves them, and I always feel good about packing them in my son’s lunchbox. They’re not only tasty but nutritious, too! We didn’t set out to create an energy bar, but these peanut butter bars fit the bill. With peanut butter, oats, and flaxseed, they pack a punch. Each bar has 8 grams of protein and over 4 grams of fiber!...
Sweetened pumpkin and cream cheese is layered with soft whipped cream and crunchy ginger snaps. These are great to serve to a crowd and can be made up to one day in advance. They really could not be simpler. Whip canned pumpkin pie mix with cream cheese until well blended then fold in softly whipped cream. By the way, cans of pumpkin pie mix are sold next to pure pumpkin in the baking aisle of most grocery stores....
Making a soup with vegetables, needless to say, is a great way to get kids and adults alike to consume vegetables. According to the rainbow diet, the more variety in colours your vegetables have, the better its nutritious value. While I am not a fan of just soup for a meal, paired with some toasted bread, it’s quite filling and sets you up to tackle the rest of the day....
I ate a lot of s’mores as a kid. It all started at our family’s annual summer vacations to Kentucky Lake. Later, at home, my sister and I would make them regularly in the microwave. Authentic “camp” flavor doesn’t happen in the microwave, but it was fun to watch them rise and (nearly!) explode. It probably comes as no surprise that hershey bars and jet puffed marshmallows aren’t quite my thing anymore....
As I’ve gotten older, a funny thing has happened where I’ve become less obsessed with chocolate desserts and more in love with fruity desserts – especially if those fruits happen to be strawberries! I can enjoy chocolate cake in moderation, but when it comes to strawberries, I want them all. To me, strawberry shortcake is the perfect not-too-sweet, fresh & fruity summer treat. So naturally, when I flipped through my friend Gaby’s gorgeous new cookbook What’s Gaby Cooking: Everyday California Food, I went straight for the strawberry shortcake recipe....
I know I say this a lot here… but my absolute favorite meals are the ones that became something out of nothing. I realize this doesn’t look like quite nothing – some of you (mom) are thinking this looks like a lot of ingredients to happen to have on hand. But I promise… a half opened thing of mushrooms on one shelf, a couple scallions in the bottom left drawer, and these few poor eggplant counting down their last days… were not exactly screaming “yay dinner” in unison....
Grilled asparagus is the best summer side dish! It’s tender, juicy, and lightly charred, and it cooks in minutes on the grill. Seasoned simply with olive oil, salt, pepper, and maybe a squeeze of lemon juice, it pairs perfectly with almost any meal. Below, you’ll find my easy method for how to grill asparagus, along with my favorite ways to serve it. Even if you’re an asparagus skeptic, I hope you’ll try this recipe....
