Category: Continental

Hot Chocolate with Homemade Vanilla Marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows is a comfort drink like no other! It will warm you from the inside out on those chilly, foggy cold winters nights. A cup of this made with my recipe and you’ll be craving for more 🙂 

Hot Chocolate with Homemade Vanilla Marshmallows

I feel my toes warming up just at the sight of this Hot Chocolate with Homemade Vanilla Marshmallows! It has the smoothest texture and the chocolate flavor comes in every sip. I have added a bit of spice to balance the sweetness 🙂 I will insist on using good quality cocoa powder too. It will make all the difference!! Also, don’t skimp on that full fat milk, the cream, etc. because they built the flavor base. When doing a Hot Chocolate, do it right, add that fat! It’s the winters and the fats will burn off is my theory 😉

Also, the chocolate that you will into the Hot Chocolate with Homemade Vanilla Marshmallows needs to be of a good quality. I’ve used a Lindt milk chocolate bar here, you could use Ghirardelli if you’ve some handy. No, don’t use cooking chocolate here if you can avoid it. I feel the cooking/ compound chocolate takes away the smoothness of the drink. Maybe that’s just me, I don’t know!

Hot Chocolate with Homemade Vanilla Marshmallows

Oh and those Mini Marshmallows, you saw them in my last post. They were my best make for the year 2017 I guess 😉  They turned out better than any store bought marshmallow I’ve ever tried. I believe using a good quality vanilla extract makes all the difference. So, I topped my Hot Chocolate with Homemade Vanilla Marshmallows and I was in heaven! The marshmallows melted slowly into that warm cup of goodness. It couldn’t have been better, if I may say so myself!

I will now share my method and recipe 🙂
Keep all the ingredients at room temperature.
Bring milk to a slow boil in a heavy bottom pan.
Add the cream and stir gently.
Add the sugar and stir gently.
Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
Gently mix the chocolate to ensure it melts into the milk.
Add the spices. Mix well. Turn off the flame.
Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 2-3

Hot Chocolate with Homemade Vanilla Marshmallows is a heart warming, cozy drink that you must make for those chilly evenings!

Ingredients

  • 2 + 1/2 cups full fat milk
  • 1/2 cup cream
  • sugar to taste
  • 1/4 cup cocoa powder
  • 1/4 cup chopped chocolate (I used Lindt milk chocolate)
  • a pinch of nutmeg powder
  • 1/8 tsp cinnamon powder
  • marshmallows as needed for topping

Instructions

  1. Keep all the ingredients at room temperature.
  2. Bring milk to a slow boil in a heavy bottom pan.
  3. Add the cream and stir gently.
  4. Add the sugar and stir gently.
  5. Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
  6. Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
  7. Gently mix the chocolate to ensure it melts into the milk.
  8. Add the spices. Mix well. Turn off the flame.
  9. Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows
  10. You can dust some cocoa powder or add a stick of cinnamon.

Notes

I've used Lindt milk chocolate for this as it is very smooth in a drink like this. You can use Compound milk chocolate if you prefer. Spices are not compulsory, omit them as you please. You can add more or less of chocolate and cocoa powder as per your preference.

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Hot Chocolate with Homemade Vanilla Marshmallows

Love,
Shreya 🙂

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Hot Chocolate with Homemade Vanilla Marshmallows

Small Batch Vanilla Mini Marshmallows

I always wanted to make marshmallows at home and these Small Batch Vanilla Mini Marshmallows are the bomb!! These make for the perfect topping for my hot cocoa. I may not have a snowy view outside my window, I still have these little beauties .

Small Batch Vanilla Mini Marshmallows

I think these look like small puffs of snow 🙂 These Small Batch Vanilla Mini Marshmallows taste so good, much better than the store bought ones. I’m really happy I did make them after all! Making these was not difficult at all! So all you peeps out there who’ve been scared of trying them, look no further! I’ve got you the best recipe 🙂

You can make use of this recipe either to make large squares or mini ones like I’ve made here. You can even add flavors of your choice, peppermint, lemon or anything else. I’ve used vanilla as it was my first attempt and I didn’t know if I should take the risk. But, I’m going to be bold the next time 🙂

Small Batch Vanilla Mini Marshmallows

You will need some instruments needed for making Small Batch Vanilla Mini Marshmallows.
A candy thermometer, a sieve, measuring cups, spoons, a large mixing bowl, 7*7 inch baking pan (if making mini marshmallows) or a 5*9 inch loaf pan (if making large squares), a heavy bottom sauce pan, electric hand whisk, a silicon spatula.

Small Batch Vanilla Mini Marshmallows

Keep all the ingredients ready and measured on the work surface because once you start, this recipe moves really fast.
Choose the pan which you want to use. Line it with parchment paper.
Dust the pan liberally with confectioners sugar and ensure you cover every corner.
Take 3 tablespoons of water in the mixing bowl and sprinkle gelatin over the water. Do not stir. Set it aside so that the gelatin can bloom.
Small Batch Vanilla Mini Marshmallows
In a saucepan, add granulated sugar, corn syrup, a pinch of salt and 3 tablespoons of water. Stir them together.
Turn the flame on high and let the ingredients come to a boil, do not stir them.
Clip on a candy thermometer on the side of the pan. Let the ingredients boil till the temperature reaches 238’F.
Once the sugar mixture reaches 238’F, take it off the heat and keep your electric hand whisk ready.
Pour the sugar mixture slowly into the bowl and simultaneously start whisking in the mixture with the bloomed gelatin.
Small Batch Vanilla Mini Marshmallows

Add the sugar mixture very slowly and keep whisking at a medium speed for 10 minutes.
This is how the texture should be after beating the mixture for about 8-10 minutes.
Small Batch Vanilla Mini Marshmallows

Next, add the vanilla extract. Give this mixture one last whisk and pour the mixture into the prepared pan using the silicon spatula.
Small Batch Vanilla Mini Marshmallows

Let this mixture set for about 2-3 hours at room temperature.
After the marshmallow has set, dust the top with more confectioners sugar and let the marshmallow sit in the pan for another 6-7 hours.
Small Batch Vanilla Mini Marshmallows

Once the marshmallow has completely set, sprinkle some more confectioners sugar on the work surface or on a silicon mat.
Turn the pan over on the surface and use a knife or kitchen shears to cut the marshmallows. Roll the marshmallows in more confectioners sugar before storing in an airtight box.
Small Batch Vanilla Mini Marshmallows
They keep fresh at room temperature for about 3-4 days.

Small Batch Vanilla Mini Marshmallows

Prep Time: 9 hours, 5 minutes

Cook Time: 15 minutes

Total Time: 9 hours, 20 minutes

Yield: 30 mini marshmallows or 8 large marshmallows

Small Batch Vanilla Mini Marshmallows are the perfect treats for the Holidays. Soft, fluffy and melt in mouth bite sized Marshmallows are so easy to make, do try these soon!

Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup light corn syrup (clear)
  • pinch of salt
  • 6 tbsp. cool water
  • 2.5 tsp unflavored gelatin (1 sachet)
  • 1/2 tsp vanilla extract
  • 1 cup confectioners sugar ( use half to line the pan and the other half to dust the top of the marshmallow)

Instructions

  1. Keep all the ingredients ready and measured on the work surface because once you start, this recipe moves really fast.
  2. Choose the pan which you want to use. Line it with parchment paper.
  3. Dust the pan liberally with about 1/2 cup confectioners sugar and ensure you cover every corner.
  4. Take 3 tablespoons of water in the mixing bowl and sprinkle gelatin over the water. Do not stir.
  5. Set it aside so that the gelatin can bloom.
  6. In a saucepan, add granulated sugar, corn syrup, a pinch of salt and 3 tablespoons of water. Stir them together.
  7. Turn the flame on high and let the ingredients come to a boil, do not stir them.
  8. Clip on a candy thermometer on the side of the pan. Let the ingredients boil till the temperature reaches 238'F.
  9. Once the sugar mixture reaches 238'F, take it off the heat and keep your electric hand whisk ready.
  10. Pour the sugar mixture slowly into the bowl and simultaneously start whisking in the mixture with the bloomed gelatin.
  11. Add the sugar mixture very slowly and keep whisking at a medium speed for 10 minutes.
  12. The texture of the mixture after beating for about 8-10 minutes should be thick and shiny white.
  13. Next, add the vanilla extract. Give this mixture one last whisk and pour the mixture into the prepared pan using the silicon spatula.
  14. Let this mixture set for about 2-3 hours at room temperature.
  15. After the marshmallow has set, dust the top with more confectioners sugar and let the marshmallow sit in the pan for another 6-7 hours.
  16. Once the marshmallow has completely set, sprinkle 1/2 cup confectioners sugar on the work surface or on a silicon mat.
  17. Turn the pan over on the surface and use a knife or kitchen shears to cut the marshmallows. Roll the marshmallows in more confectioners sugar before storing in an airtight box.
  18. They keep fresh at room temperature for about 3-4 days.

Notes

Roll every edge of the cut marshmallows in confectioners so that they do not stick together. Using a candy thermometer is essential, try with that for perfect results. The texture of the mixture becomes very thick and sticky so work quickly and swiftly.

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Small Batch Vanilla Mini Marshmallows

These are so fluffy, absolutely melt in the mouth. You guys must try this once 🙂

Love,
Shreya 🙂

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Small Batch Vanilla Mini Marshmallows

Adapted from here.

Linzer Cookies

Linzer Cookies have been derived from the most traditional Linzertorte from Austria. The Linzertorte is a buttery tart filled with mixed nuts and black currant preserves but the American version has raspberry preserves in place of black currant preserves. Linzer Cookies have the same basic recipe and method, only that the dough is cut and baked as cookies and later sandwiched together with some jams/ preserves. 

Linzer Cookies

Pretty, aren’t they!? I just love how they look! I’ve used a small fondant plunger of star shape here because I’m not too fond of a very large cut-out center. But that is up to you, use any shape or any size that you fancy for these Linzer cookies. Christmas being around the corner, I’m in love with this star shape! In the spirit of the festivities, I’m going crazy over everything that looks Christmassy 🙂 Besides, making these Linzer cookies was a breeze.

I also used a dainty scalloped edge cookie cutter to ensure these cookies look prettier. If you don’t have any cookie cutters or plungers for the Linzer eyes, you can simply use a knife. First cut out square cookies, then use the same knife to make a small hole for the eye. You can even use bottle caps of different sizes to make the Linzer cookies. If you’re willing, you’ll find a way easily. I never had much baking accessories when I started out almost 3 years ago. I slowly built up my collection of necessities. There are still many things out there which I need but I can work without them very easily!

Linzer Cookies

Linzer cookies must taste better than they look, right?? I’ve used my Sugar Cookie recipe here with the addition of some almond extract for that traditional flavor. I’ve used strawberry preserve (store bought), although I wanted to use my homemade strawberry jam but I didn’t find good strawberries in the supermarket. You can even use raspberry preserve or apricot preserve. They all go so well with these Linzer cookies.

Also, these are the traditional flavors, but on could go ahead with robust flavors like rhubarb relish or a lemon curd for a bit of a fresh take on these! The possibilities are endless 🙂

Let’s begin by bringing the butter to room temperature. It must be soft, not melted.
Take butter and icing sugar in a large mixing bowl, mix them well using a whisk. Do not over beat.
Add almond extract and mix again.
Sift in the flour and baking powder.
Mix them.
You can use some milk to bring the dough together. But do not add too much milk.
I used about 2-3 tbsp. of milk approximately. Bring the dough together.
Wrap the dough in some cling and refrigerate for an hour to set the dough.
Linzer Cookies
In the meanwhile, line a baking tray with some parchment paper.
Once the dough has set for 60 minutes, dust the kitchen surface with some flour. Roll out the dough to a thickness of 3-4mm. Cut out the cookies and place them on the parchment lined baking tray. Keep the cookies at least an inch apart.
Linzer Cookies
Cut out Linzer eyes for half of the cookies. Keep the other half plain. Refrigerate the cookies again for 15 minutes. This ensures that the cookies don’t spread while baking.
Preheat the oven 180’c.
Bake the cookies for 12-15 minutes or until the edges turn golden.
Linzer Cookies
Remove the cookies from the oven and let them sit on the hot baking tray for 10 minutes as they continue to crisp up further. The cookies are soft when they come out of the oven but they will turn crisp.
Place the cookies on a cooling rack to let them cool completely for about 30 minutes.
Once all the cookies have cooled down, spread some jam on the plain cookies and sandwich it with a cut out cookie. Dust with some icing sugar if you like.
Keep these cookies refrigerated in an airtight box and they stay fresh for up to 4-5 days.

Linzer Cookies

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

Linzer Cookies are so pretty and needless to say, one of the easiest cookies to put together! Make these for your loved ones:)

Ingredients

    For the Cookies -
  • 1/2 cup All Purpose Flour
  • a pinch of salt
  • 1/4 cup + 1 tbsp. icing sugar
  • 1/2 tsp almond extract (or vanilla extract)
  • 1/4 tsp baking powder
  • 2-3 tbsp. milk
  • 5 tbsp. soft unsalted butter
  • For the Filling -
  • 3-4 tbsp. jam / preserve of your choice
  • Icing sugar to dust the cookies - as needed

Instructions

    For the Cookies
  1. Let's begin by bringing the butter to room temperature. It must be soft, not melted.
  2. Take butter and icing sugar in a large mixing bowl, mix them well using a whisk. Do not over beat.
  3. Add almond extract and mix again.
  4. Sift in the flour and baking powder.
  5. Mix them.
  6. You can use some milk to bring the dough together. But do not add too much milk.
  7. I used about 2-3 tbsp. of milk approximately. Bring the dough together.
  8. Wrap the dough in some cling and refrigerate for an hour to set the dough.
  9. In the meanwhile, line a baking tray with some parchment paper.
  10. Once the dough has set for 60 minutes, dust the kitchen surface with some flour.
  11. Roll out the dough to a thickness of 3-4mm.
  12. Cut out the cookies and place them on the parchment lined baking tray.
  13. Keep the cookies at least an inch apart.
  14. Cut out Linzer eyes for half of the cookies. Keep the other half plain.
  15. Refrigerate the cookies again for 15 minutes. This ensures that the cookies don't spread while baking.
  16. Preheat the oven 180'c.
  17. Bake the cookies for 12-15 minutes or until the edges turn golden.
  18. Remove the cookies from the oven and let them sit on the hot baking tray for 10 minutes as they continue to crisp up further.
  19. The cookies are soft when they come out of the oven but they will turn crisp.
  20. Place the cookies on a cooling rack to let them cool completely for about 30 minutes.
  21. To Assemble
  22. Once all the cookies have cooled down, spread some jam on the plain cookies and sandwich it with a cut out cookie. Dust with some icing sugar if you like.
  23. Keep these cookies refrigerated in an airtight box and they stay fresh for up to 4-5 days.

Notes

Do not try these with whole wheat flour, they wont taste very nice, besides those aren't traditionally Linzer Cookies. Use jams of your choice as filling, though raspberry and strawberry jams/ preserves taste the best.

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Linzer Cookies

I think I’m getting there, Christmas is in the air and Linzer Cookies spell it!!
Love,
Shreya 🙂

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Healthy Gingerbread Cookies | Eggfree

So it’s that time of the year again when all things Christmas make an appearance, as will these Healthy Gingerbread Cookies (egg free)!! So delicious and absolute cuties! Hehe 🙂 

Healthy gingerbread cookies egg free

I had so much fun making these, the whole process of making the dough, using those festive cookie cutters which a appearance every December and baking them to perfection. The best part of making these is the decoration. I am not great at icing cookies but I did manage really well this time! Though it doesn’t take much effort to ice them but for me it’s always been a pretty difficult task. And I don’t have much practice in doing this, so this time when I did it so well, I was really so happy 🙂

Healthy gingerbread cookies egg free

Traditionally, Gingerbread cookies are made with molasses and eggs besides flour, brown sugar, powdered ginger, mixed spices, etc. But I’ve never wanted to use molasses, there are two reasons for that. One being that I’d never be able to use up that entire bottle of molasses for any other recipe. Two, I’m not sure how will we like the flavor of molasses with ginger. So, I just have been wanting to skip it and have read numerous articles online about replacing molasses in gingerbread recipes. They suggest honey or brown sugar/ demerara sugar for replacing the molasses. But, I’ve used neither to replace the molasses. You’ll see how I’ve changed this and used another easy ingredient to incorporate that caramel kind of flavor here and it has worked beautifully.

Healthy gingerbread cookies egg free

Since these are Healthy Gingerbread cookies (egg free), I’ve taken the risk of using whole-wheat flour here in this recipe. There was a chance that they would spread while baking but they didn’t spread at all! I kept an eye while they were baking and I was happy that they kept their shapes!

Healthy gingerbread cookies egg free

I was worried that not adding molasses would cause the cookies to loose shape or probably they’ve bake unevenly. But, they are perfect.

Bring all the ingredients at room temperature.
The butter must be soft, not melted.
Take butter in a bowl, add powdered jaggery and brown sugar.

Healthy gingerbread cookies egg free
Cream them but do not over do the creaming, the butter does not have to be light and fluffy. It just needs to be well incorporated with the jaggery and the brown sugar. If it’s over creamed then the cookies could spread as they bake.
Next, add the golden syrup into the butter and sugar mixture. Mix them well but do not over beat them.

Healthy gingerbread cookies egg free
Add sifted whole wheat flour, baking powder, baking soda, ginger powder and cinnamon powder to the butter.
Mix these well but do not beat them. Just use a rubber spatula to mix these together.
Once everything comes together, shape the dough into a ball and wrap it in some cling wrap.
Refrigerate the dough for 1-2 hours.

Healthy gingerbread cookies egg free

Next, sprinkle some whole wheat flour on the kitchen platform or on a rolling mat, roll the dough to a thickness of 3-4 mm. Use cookie cutters and cut out the cookies and place them on a parchment lined baking sheet.
Refrigerate the cut out cookies for at least 30 minutes further so that they retain their shape as they bake.
Healthy gingerbread cookies egg free
Preheat the oven @180’c for 10 minutes. Bake the cookies for 12-15 minutes or until the edges turn slightly brown.
Remove the cookies from the oven and let them sit on the baking sheet for a few minutes as they crisp up.
Transfer them onto a cooling rack to cool them completely.
Healthy gingerbread cookies egg free
To prepare the egg free icing, mix together the icing sugar and milk.
Add milk a few drops at a time to ensure that the icing does not turn runny. (I used approx. 1.5 tsp of milk)
The consistency must be very thick and not free flowing. Fill the icing in a piping bag and decorate the cookies.

Healthy gingerbread cookies egg free
Let the icing set for a minimum of 1 hour before storing the cookies in an airtight box.
They stay fresh in an airtight box for 5-6 days.
Healthy gingerbread cookies egg free

Healthy Gingerbread Cookies | Eggfree

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

Christmas means plump, cute and delicious Gingerbread Cookies. These are made healthier with whole wheat flour which means more cookies!!!

Ingredients

    For Cookies-
  • 3/4 cup whole wheat flour
  • 50 gms soft unsalted butter
  • 2 tbsp. golden syrup
  • 1/4 cup soft brown sugar
  • 1 tbsp. powdered jaggery
  • 1/4 tsp. ginger powder
  • 1/4 cinnamon powder
  • 1/2 tsp. baking powder
  • a pinch of baking soda
  • For Egg Free Icing-
  • 1/2 cup icing sugar
  • milk as needed
  • sprinkles as needed for decoration

Instructions

    For the Cookies-
  1. Bring all the ingredients at room temperature.
  2. The butter must be soft, not melted.
  3. Take butter in a bowl, add powdered jaggery and brown sugar.
  4. Cream them but do not over do the creaming, the butter does not have to be light and fluffy. It just needs to be well incorporated with the jaggery and the brown sugar. If it's over creamed then the cookies could spread as they bake.
  5. Next, add the golden syrup into the butter and sugar mixture.
  6. Mix them well but do not over beat them.
  7. Add sifted whole wheat flour, baking powder, baking soda, ginger powder and cinnamon powder to the butter.
  8. Mix these well but do not beat them. Just use a rubber spatula to mix these together.
  9. Once everything comes together, shape the dough into a ball and wrap it in some cling wrap.
  10. Refrigerate the dough for 1-2 hours.
  11. Next, sprinkle some whole wheat flour on the kitchen platform or on a rolling mat, roll the dough to a thickness of 3-4 mm. Use cookie cutters and cut out the cookies and place them on a parchment lined baking sheet.
  12. Refrigerate the cut out cookies for at least 30 minutes further so that they retain their shape as they bake.
  13. Preheat the oven @180'c for 10 minutes. Bake the cookies for 12-15 minutes or until the edges turn slightly brown.
  14. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes as they crisp up.
  15. Transfer them onto a cooling rack to cool them completely.
  16. For the Egg Free Icing-
  17. Mix together the icing sugar and milk.
  18. Add milk a few drops at a time to ensure that the icing does not turn runny. (I used approx. 1.5 tsp of milk)
  19. The consistency must be very thick and not free flowing. Fill the icing in a piping bag and decorate the cookies.
  20. Let the icing set for a minimum of 1 hour before storing the cookies in an airtight box.
  21. They stay fresh in an airtight box for 5-6 days.

Notes

Use honey or molasses, if golden syrup is unavailable. But do not use blackstrap molasses as that will make the cookies slightly bitter. I have used golden syrup which is very thick, so using honey could change the texture of the dough a bit.

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Healthy gingerbread cookies egg free

Cute as a button, aren’t they?!!
Love,
Shreya 🙂

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Healthy gingerbread cookies egg free

 

Birthday Cake Bread

Birthday Cake Bread – you’ve got to make this even if it ain’t your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer! 🙂

Birthday Cake Bread

I am not someone who has ever made a proper frosted birthday cake. Although baking is such a stressbuster, I can’t bring myself to frost a cake. I’m afraid that I may not be able to make it look good enough to eat so I’d rather keep a cake naked yet pretty! So for folks like me, this Birthday Cake Bread is the answer!

Birthday Cake Bread

See the pretty colors of the sprinkles in the cake and that crumb! That’s a perfect 10 crumb! The buttery taste is a bonus for sure! This recipe is just right even if you wish to make a Basic Pound Cake, just skip the sprinkles. But I can’t be taking all the credit for this one, I’m thoroughly inspired bake from scratch when I first saw it about 5 months ago. I had decided on making it that very minute but I had to get hold of the recipe, which I eventually did. This is the third time I’ve baked this Birthday Cake Bread and it turns out better each time!

Birthday Cake Bread

I’ve adapted the recipe and then changed it ever so little just to perfect the crumb to my liking. This is the third attempt and it is the version I’ll be sharing with you guys here as it is fool-proof! Minimal efforts and basic pantry essentials are all that one needs to see this one through.

Ensure that you use a good quality of sprinkles so that they don’t bleed their colors into the cake and spoil the beautiful yellow cake. (Still, if you are not sure about their quality, dust them with some flour before adding to the cake batter)**

Bring all the ingredients to room temperature. Preheat the oven @ 180’C. Prepare the cake tin (I’ve used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy. Took me about 5 minutes using an electric whisk.
Next, add the eggs one at a time, followed by the yolk. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
Add the vanilla extract, whisk again for a minute.
Sift in the salt along with the flour.
Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
Make sure you do not over mix the batter. Add the sprinkles** 
Pour the batter into the prepared tin and bake @180’c for 45-50 minutes.

Birthday Cake Bread
Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake.

Birthday Cake Bread
Let the cake cool down for a further 10 minutes before slicing.
This cake keeps well at room temperature for 2-3 days in an airtight container.

Birthday Cake Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: one 9" loaf

Birthday Cake Bread - you've got to make this even if it ain't your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer!

Ingredients

  • 3/4 cup castor sugar (adjust as per your preference, this tastes good enough)
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 tsp. vanilla extract
  • 1 cup All Purpose flour (maida)
  • 1/4 tsp. salt
  • 2-3 tbsp. sprinkles**

Instructions

  1. Bring all the ingredients to room temperature. Preheat the oven @ 180'C.
  2. Prepare the cake tin (I've used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
  3. Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy.
  4. Took me about 5 minutes using an electric whisk.
  5. Next, add the eggs one at a time, followed by the yolk.
  6. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
  7. Add the vanilla extract, whisk again for a minute.
  8. Sift in the salt along with the flour.
  9. Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
  10. Make sure you do not over mix the batter. Add the sprinkles** 
  11. Pour the batter into the prepared tin and bake @180'c for 45-50 minutes.
  12. Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake. 
  13. Let the cake cool down for a further 10 minutes before slicing.
  14. This cake keeps well at room temperature for 2-3 days in an airtight container. 

Notes

Use good quality sprinkles. Adding the extra yolk ensures that lovely yellow color and the batter emulsifies better so the texture is perfect. The extra yolk acts as a butter but cannot replace the butter or vice versa. You can omit the sprinkles if you wish and make a plain cake. Keep the recipe same even if you plan on adding nuts. THIS RECIPE DOES NOT CALL FOR ANY BAKING POWDER OR BAKING SODA (there is no error in the ingredient list). I let the cake sit for 3-4 hours before slicing, it results in neat slices. Do not slice the cake when warm else, it will result in crumbly slices.

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Birthday Cake Bread

Hope you’ll be baking this soon! It’s worth the 15 minutes of prep! Hehe!! 🙂

Love,

Shreya

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Birthday Cake Bread

Adapted from Well Floured. Inspired by Bake From Scratch.

 

 

Rustic Banana Bread With Yogurt

Rustic Banana Bread is a great idea for breakfast and adding yogurt makes it much more moist and delicious!

Rustic Banana Bread

I can bet this Rustic Banana Bread will become one of your favorite breakfast options soon! I’ve added some roughly chopped walnuts and almonds to add more flavor and fiber to this bread. The yogurt is seriously the star, I will call it the moist-maker here! 🙂 This bread is perfect for those mid-day hunger pangs or for packing a lunch box for kids. Slice the bread, toast it and slather it with some butter or your favorite jam/ spread! Yum!! You could even serve this as a light tea cake too. It’s rustic and looks gorgeous without making any efforts.

Rustic Banana Bread

I usually avoid buying bananas as neither my hubby nor I have bananas on everyday basis and they tend to sit on my kitchen counter and turn mushy and dark. In other words, the foundation for some of the most delicious bakes/ cakes that you can enjoy. This bread had no different beginnings, humble ingredients and absolute spectacular results! This bread tasted so great even on the second day 🙂

Rustic Banana Bread

I’ve shared many banana breads/ cakes earlier too and they’ve all been loved by the readers! I’ll suggest you make this one son as well! I came across this recipe on another blog and I’ve already made it twice, it’s that awesome! What I particularly loved about this recipe is it is very easy to customize it further. I’ll soon be adding some pecans and cranberries the next time around I’m making this 🙂

Rustic Banana Bread

Let’s make this bread right away, make sure all the ingredients are at room temperature..

Pre- heat the oven to 180′ C. Brush a 9 inch X 5 inch loaf tin with some butter and line with baking paper.

In a large mixing bowl, mix together flour, almond meal, baking powder, demerara sugar, salt. Mix well with a whisk.

In a separate mixing bowl, blend together mashed bananas, refined oil, and yoghurt. Then add this mixture to the flour mixture. Fold the chopped walnuts and almonds and pour the batter into baking tin. Top up with banana split lengthwise (optional).

Rustic Banana Bread

Bake for 45-50 minutes, until a skewer inserted to the center of the bread comes out clean. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil. Cool the bread for 10-15 minutes before removing from the tin. Place the bread on a cooling rack and cool for a further 30 minutes before slicing the bread.

Rustic Banana Bread

The bread keeps fresh for 2 days in a bread saver/ tin.

Rustic Banana Bread

Rustic Banana Bread With Yogurt

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Rustic Banana Bread is a great idea for breakfast and adding yogurt makes it much more moist and delicious!

Ingredients

  • 200 gms or 1.5 cup + 2 tbsp all purpose flour
  • 25 gms or 4 tbsp. ground almonds
  • 1 tsp baking powder
  • 65 gms or 16 tbsp. demerara sugar
  • 4-5 walnuts (chopped)
  • 4-5 almonds (chopped)
  • 50 gms or 4 tbsp refined oil
  • 3 medium ripe bananas (plus one extra to put on top, optional)
  • 100 gms or 6.5 tbsp yogurt (I used homemade)

Instructions

  1. Pre- heat the oven to 180' C.
  2. Brush a 9 inch X 5 inch loaf tin with some butter and line with baking paper.
  3. In a large mixing bowl, mix together flour, almond meal, baking powder, demerara sugar, salt. Mix well with a whisk.
  4. In a separate mixing bowl, blend together mashed bananas, refined oil, and yoghurt.
  5. Then add this mixture to the flour mixture.
  6. Fold the chopped walnuts and almonds and pour the batter into baking tin.
  7. Top up with banana split lengthwise (optional).
  8. Bake for 45-50 minutes, until a skewer inserted to the center of the bread comes out clean.
  9. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil.
  10. Cool the bread for 10-15 minutes before removing from the tin.
  11. Place the bread on a cooling rack and cool for a further 30 minutes before slicing the bread.

Notes

This bread is very mildly sweet but works well for us. Add more sugar if you would like it a bit more sweeter. The bread keeps fresh for 2 days in a bread saver/ tin. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil. The original recipe has all the measures in grams only, I've tried to convert them to the best of my capacity to enable you to try this recipe. Use ingredients in grams for best results.

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Rustic Banana Bread

I even served this bread with some chocolate ice-cream for dessert the other night, warm slices of bread with icy cool ice-cream was so good!! Look at the texture of the bread, it’s moist and holds together very well 🙂 I hope you’ll try this one soon.

Love,

Shreya 😀

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Rustic Banana Bread

Adapted from annabanana.

Chai Spiced Homemade Granola Vegan and GF

Chai Spiced Homemade Granola Vegan and GF

Hello everyone! It’s been sometime I wrote something new here….about time, isn’t it?! 😀 So let’s make something quick for your breakfast today! I bring to you Chai Spice Homemade Granola – which is Vegan and Glutenfree 👌🏼👌🏼 sound good? ….yes, it tastes good as well! Besides, the whole point is that eating fresh and healthy is so easy and quick.

Chai Spiced Homemade Granola Vegan and GF

Looks good?! Lol! I’m always looking at options for healthy and easy to do breakfast fixes for my hubby. He loves his muesli or granola with some warm milk along with his beloved ‘chai’ that has been brewed with ‘chai‘ spice (an aromatic blend of various whole spices like cardamom, nutmeg, cinnamon to name a few…I promise I’ll do a post on that soon). You guys already know he’s a tea-addict and his mornings must start with huge mug of steaming ‘chai‘ :)….I happily indulge him!

Obviously, he won’t have granola everyday…on other days he enjoys some hot and spicy Aloo ke Parathe (Indian flatbread stuffed with spicy mashed potatoes). Well, i must say that they happen to my absolute favorite breakfast in the whole wide world!!! I usually pair them with some Restaurant Style Tandoori Chutney (also goes well with kebabs). This combo keeps us going till lunch.

Chai Spiced Homemade Granola Vegan and GF

Have you tried my Makka Methi ka Paratha (Indian flatbread flavored with fenugreek greens and green chilies). Yes, our North Indian genes crave for parathas every other day….heheh!!

So, lets talk about what I wish to feed him on the other days…specially when he has a long day ahead of at work….when I know, his lunch is going to be late even though his lunch box will be sitting right on his desk (sigh)!!

I have been buying granola for the longest time now….but it had been on my to-do list since last year. So, finally sometime around February earlier this year, I gave it a shot for the first time. I had been eyeing the Build Your Own Granola ideas on Pinterest and they really give an amazing insight into how we can go about it and make them right in the comfort of your own home and ensure they are healthy and preservative-free!

Flavors…don’t even get me started on the flavors you can incorporate into your granola! I have tried some of the most amazing flavors and they all worked…my hubby, for one loved them! Since I am not a granola and milk kind of a girl, I have them with seasonal fruits…these days I am feasting on these gorgeous rainier cherries 🙂

But, since these are primarily made for my man…I wanted to try using ‘chai‘ spice for the longest time, was a bit worried if it’d be too spicy for our taste buds or would they be a bit of an experiment that could go wrong….Lol!! You know what…it works, and beautifully at that! I did add some pistachios and also threw in some dried cranberries for good measure, didn’t want the spice to overpower and the tang of the cranberries are just right.

All you need to do is add the wet ingredients to the dry ingredients in large bowl, make sure everything is mixed real good. Spread the mixture onto a baking tray and bake it for about 30 minutes!

Chai Spiced Homemade Granola Vegan and GF

Chai Spiced Homemade Granola Vegan and GF

Sounds easy…doable?? Of course it is…let us learn to ‘Build our Granola’!

Chai Spiced Homemade Granola Vegan and GF

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: serves 2

Build your own healthy, delicious, vegan, gluten free, preservative free granola at home from scratch!

Ingredients

  • 1 cup rolled oats (I used Quaker Oats)
  • 1 tsp chai spice
  • 1/4 cup pistachio
  • 1/4 cup dried cranberries
  • 2 tbsp desiccated coconut
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • 3 tbsp refined or canola oil
  • 2 tbsp demerara sugar

Instructions

  1. Preheat the oven @180 C.
  2. In a large mixing bowl, add the oats, cranberries, pistachios, chai spice,desiccated coconut, salt and sugar.
  3. Mix these well.
  4. Next, add the oil and vanilla extract.
  5. Mix these well.
  6. Next, spread this mixture evenly on a baking tray and bake it for approximately 30-35 minutes or until the oats turn golden in color. If you feel they aren't cooked to perfection, continue to bake for a another 10 minutes or so.
  7. Once it's baked, remove the tray from the oven and set it on a cooling rack to let the granola cool down completely. They will continue crisp up as they cool down. This granola can be stored in airtight containers in the refrigerator or freezer for about 2 weeks.
  8. Enjoy these for your breakfast with some warm milk or some fresh fruits.

Notes

Every oven works differently, please adjust the baking time and temperature accordingly. After the first 15 minutes of baking, I usually take out the tray while the oven is running and stir everything around to ensure everything cooks uniformly. Be careful while you do this, ensure you are wearing oven mitts. Cool the baked granola completely before storing. You can use any nuts and dry fruits as per your preference. If you are not fond of 'chai' spice, replace it with cinnamon powder, cardamom powder, nutmeg powder. You can use almond extract instead of vanilla extract, it tastes really nice too. I have used demrara sugar in my recipe, feel free to use brown sugar or coconut sugar in your version.

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Do try this one soon, you’ll love it!

Love,

Shreya 🙂

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Chai Spiced Homemade Granola Vegan and GF

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

You guys know I love potatoes….I do! I may not share too many recipes with potatoes in them, but the Lord above knows my love for these spuds….and my love for them is shared by my hubby!! Talk about marriages being made in heaven…..for us, it’s more like a spud-farm 🤣🤣🤣😂

Breakfast to dinner, I can live on them. Start your day with some scrumptious Aloo ke Parathe (potato stuffed Indian flatbreads). These are are absolutely awesome and very mildly spiced to start your day with these parathe and you will full almost up to lunch time…I serve them with some home made yogurt, some mango pickle and a lot of butter on top of these….the butter melts all over these piping hot beauties 😍…Mmmmm!

IMG_7670

Not looking for something so heavy early in the morning….then you can try my super-yum….brilliant beyond brilliant Baked Potato Wedges 😉 We, the spud-lovers are particularly partial to it and can never share it…hence we make ourselves two whole trays of them, beauties……one for him and one for yours truly 😜

Next, if your looking something Indian…curry style for a proper supper, just go with the Aloo Dum, pair it with some Pooris (fried flatbreads) or Laccha Paratha or even some rice, a quick home style salad (sliced red onions + chopped tomatoes + chopped cucumber + salt + a bit of lime juice) on the side and just step into the food coma …..it’s that good 😍  For something a bit less spicy…look out for my Rassedaar Aloo (potatoes and tomatoes simmered in a thin gravy with little spices),  just a few easy ingredients and it’s ready in under 30 minutes?

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

You must also try my Aloo Ki Kachori if you love a good North Indian fare 😉 It’s easy to put together and works well for brunches!

Anyways…..that’s a whole lotta potatoes recipes for you guys…not to mention that I’ve not even included a few  here…they are all there in the blog archives ➡️➡️ …go, look them up!

So…about these crisp, gorgeous looking smashed potatoes…well, I have been meaning to share this recipe for a while…I have many other variations for these, but the one which I’ve here today, is like the best way to have potatoes 😍😍 they are just everything one looks for in a side dish … a bit of spice from the chilli flakes (or, you could use smoked paprika), that comforting warmth from the garlic, a bit smokiness as I’ve used smoked sea salt (you could always use regular salt or even plain sea salt)…..spicy becaaaaaause…I’ve added my favourite spice mix in the whole wide world….yeah! Peri Peri spice powder and that last bit off oozing good in the form of Mexican blend cheese  😋 Yes please!!!

Let’s see how can we get you to make these babies….

Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!

Pre-heat the oven @200’c.

Once cooked, drain the water and let the potatoes cool down a bit. Then, grease the baking tray with about a tbsp of oil. Roll the boiled potatoes in the oil on the tray. Spread out the potatoes and use a fork to smash them a bit.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Bake these at 200’c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.

Garnish with some chopped coriander and sprinkle some more cheese if you like 😉 Serve these piping hot with some drinks or just as it is!

IMG_7668

They will melt in your mouth😋😋😋😋 so tempting…and so easy to put together!

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Cheesy! Garlicky! Spicy!! If you like potatoes and a bit of spice in your spuds, then you have to make these Gluten-free Smashed Potatoes today!

Ingredients

  • 300 gms baby potatoes
  • sea salt to taste
  • 1 tsp peri peri spice mix (store bought)
  • 1/2 tsp chilli flakes
  • 1 tsp garlic powder (use fresh minced garlic if you don't have garlic powder)
  • 3 tbsp oil
  • 1/4 cup Mexican cheese mix (store bought, easily available in any supermarket or hyper stores)
  • some fresh green coriander to garnish

Instructions

  1. Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes.
  2. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!
  3. Once cooked, drain the water and let the potatoes cool down a bit.
  4. Pre-heat the oven @200'c.
  5. Then, grease the baking tray with about a tbsp of oil.
  6. Roll the boiled potatoes in the oil on the tray.
  7. Spread out the potatoes and use a fork to smash them a bit.
  8. Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.
  9. Bake these at 200'c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.
  10. Garnish with some chopped coriander and sprinkle some more cheese if you like.
  11. Serve these piping hot with some drinks or just as it is!

Notes

Serve these piping hot - simple reason, it will not taste very good once it cools down. Play around with spices of your choice and come up with whole new recipes of your own.

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Garlic Cheese Smash Potatoes | gluten free meals in 30 mins

Love,

Shreya💕

Mango Kiwi Popsicles

 The sweltering heat…sticky, humid afternoons and my loss of appetite 😑😑 yeah…I do manage to skip meals very easily. Somehow, I never tend to feel all that hungry too… but it’s the thirst and constant craving for something chilled that keeps me running to the refrigerator every few minutes 😂 Chilled, ice cold water and I have a very, very long relationship….more like a love and hate relationship…because I love it and it tends to give me throat issues every now and then…hence the hate bit 😂😂😜😜😜

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

It doesn’t make any difference to me! Lol! Anyways…it’s the chilled stuff that keeps me going in summers. And, people who follow the blog regularly know that I have been posting a lot of ice creams and Popsicles since the summers have started….I even shared a recipe of a lovely, exotic drink, my Rose and Pineapple Cooler . It is one of the most refreshing drinks that I have ever put together, obviously after my Tropical ice tea!😍

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

Since it’s the summers, mangoes can’t be far away…can they!? Juicy, ripe and so sweet…they are my go to snack these days. A couple or more of chopped Alphonso (always Alphonso) mangoes and that’s my lunch pretty much sorted (I adda couple drops lemon juice and a few torn mint leaves), it’s so refreshing and helps me push through my work for another couple of hours during the long afternoons….sigh!! Yeah, summers do make me lazy and processing picture after picture can take a lot out of me…😂😂🤣

Anyways… talking about tropical stuff always reminds me of Kiwis, they are another of my most favourite tropical fruits…. and I always have a few in my refrigerator…they pair well with almost every other fruit (read making a quick fruit salad thingy) and look too pretty if you need to add them as a quick garnish for drinks or mocktails….which reminds me….you must go take a look at my Kiwi mojito Popsicle 👌🏼 You’ll be making it even before logging out of the blog 😁

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

So what do I do when I have to clear out my refrigerator over the weekend to make room for fresh produce…I look at all the leftover bits of sliced mangoes and some kiwis sitting at the back of the refrigerator…I think frozen goodies to take me through my misery of the week ahead that is going to need a tad bit of extra efforts….phew! Popsicles….my mind jumps at the prospect of the very thought! Hahha….but a girl needs to make her snacks healthy, doesn’t she!? What more can I add to these beauties to ensure that….well, enough said…check out the recipe below and go make yourself some….call it a Mango Kiwi Popsicle or tropical smoothie Popsicle 😍

Let’s make some Mango Kiwi Popsicles..

In a blender jar, add coconut water along with mango pulp and give it a whiz.

Now, pour half of this mixture into each Popsicle mould, fill them only about to the 1/4 th capacity. We will use the remaining half for the next step. Place the moulds in the freezer for setting the pulp, for about 2-3 hours.

Then remove the moulds with the set pulp. I have added kiwi slices in the first 2 mounds and kiwi pulp in the remaining two moulds. Then pour remaining mango-coconut mixture into all 4 moulds (the kiwi and mango pulp blend into each other very naturally and I think it looks pretty too) and add an ice cream stick into each mould. Place them in the freezer to set for another 4-5 hours.

That’s it, once they have frozen completely, to serve them, dip the lower halfs of the moulds into water for 1-2 minutes, gently tug at the ice-cream sticks and pull out each Popsicle. One of the healthiest ways to enjoy frozen treats without added colours or artificial sweetners. 😊

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

Mango Kiwi Popsicles

Prep Time: 8 hours, 15 minutes

Mango Kiwi Popsicles are dairy-free, gluten-free, artificial sweetener-free frozen treats! Summers call for these and you must make some today!

Ingredients

  • Ingredients:
  • 3/4 cup fresh mango pulp (I used Alphonso mangoes, they have a beautiful colour and the taste is unmatched)
  • 1/4 cup fresh tender coconut water
  • 2 slices Kiwi (use green or golden kiwi as per your choice)
  • 2-3 tbsp Kiwi fruit pulp (use green or golden Kiwi as per your choice)

Instructions

  1. In a blender jar, add coconut water along with mango pulp and give it a whiz.
  2. Now, pour half of this mixture into each popsicle mould, fill them only about to the 1/4 th capacity. We will use the remaining half for the next step.
  3. Place the moulds in the freezer for setting the pulp, for about 2-3 hours.
  4. Then remove the moulds with the set pulp.
  5. I have added kiwi slices in the first 2 mounds and kiwi pulp in the remaining two moulds.
  6. Then pour remaining mango-coconut mixture into all 4 moulds (the kiwi and mango pulp blend into each other very naturally and I think it looks pretty too).
  7. Add an ice cream stick into each mould.
  8. Place them in the freezer to set for another 4-5 hours.
  9. That's it, once they have frozen completely, to serve them, dip the lower half's of the moulds into water for 1-2 minutes, gently tug at the ice-cream sticks and pull out each Popsicle.
  10. One of the healthiest ways to enjoy frozen treats without added colors or artificial sweeteners.

Notes

You can substitute any fruit that's available in season.

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They look so delicious… do make these and let us know how you like them!

Love,

Shreya💖

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Mango Kiwi Popsicles

Eggless Tutti Frutti Cake

 Today I’m sharing the recipe for Eggless Tutti Frutti Cake. I prefer tea cakes over frosted cakes, however, that wasn’t always the same….as a teenager or for that matter even in my early twenties…I had a great love for all things Chocolate. This included a major drool situation for a Chocolate cake with a hearty slathering of chocolate frosting 😍😍😍😍😍 I just couldn’t resist them!

I prefer tea cakes over frosted cakes, however, that wasn't always the same....as a teenager or for that matter even in my early twenties...I had a great love for all things Chocolate. This included a major drool situation for a Chocolate cake with a hearty slathering of chocolate frosting 😍😍😍😍😍 I just couldn't resist them! () But with time, I have begun to appreciate other flavours which are slightly milder and yet so amazingly delicious. Tea cakes are one of them. If you've been following my blog, you'll know what I am talking about. Simply, moist sponges are my go to cakes for any occasion.

This Eggless Tutti Frutti Cake is just perfect! Over the last few years, I have begun to appreciate other flavors which are slightly milder and yet so amazingly delicious. Tea cakes are one of them. If you’ve been following my blog, you’ll know what I am talking about. Simple, moist sponges are my go to cakes for any occasion. Besides, they are so easy to put together😊😊. This one has no butter, no eggs! 👌🏼 

You must try these,

Banana Muffins/ bundt

Chocolate Peanut Butter banana bread  (egg free)

Chocolicious Butterscotch and Banana breakfast bars

and many more….click here. I have a few pressure cooker cake recipes on the blog too, look for them in the archives😊 What I find particularly comforting about such light tea-cakes is that they don’t weigh you down and there always room for another slice 🤗. Oh, not to forget…how easy they can be for experimenting with new flavors!

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

This recipe is just as easy and calls for yogurt instead of eggs. As most of my readers look for egg free options, I try to keep their needs in mind. However, if you wish replace the yogurt in this cake, just take out the yogurt and instead add 1 large egg. Also, minus the baking soda if working with egg in this recipe. It will turn into a beautiful cake ☺️

Why I like using yogurt over hot water or even sour cream….it’s because the taste of sour cream is slightly too tart for our liking whereas using yogurt makes just as moist a cake as the sour cream one. And besides, let’s be honest….most would prefer going for the yogurt as it’s readily available in nearly every Indian household and there’d be no need to bother to go find sour cream.

I love practical recipes! The one’s where I just peek into my pantry and come out with a big pile of everyday ingredients to make something delicious! This recipe is one such 😍 Spontaneous is my middle name….I hate having to plan a list of groceries specific to what I plan to share here on the blog unless it’s something that was on my bucket list for a while 😂

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Isn’t the texture just awesome! This cake literally melts in the mouth…and I make it nearly every fortnight! But never was able click even one decent picture as I usually bake this in the evenings just before the mister gets back from work…so that he can have a slice of warm goodness with his cuppa 😍

So getting on with the recipe…

Preheat the oven @ 180’c. Line the baking tin with the parchment paper. Set this aside.

Now, take yogurt, sugar, baking soda, baking powder in a mixing bowl. Stir these ingredients together for a minute. Leave it aside for a couple of minutes to let the baking soda work with the acidity of the yogurt. The mixture will become little frothy after a few minutes.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Now, add the oil and vanilla extract to this frothy yogurt mixture. Whisk well to make a lumpfree mixture. Next, sift in the flour. Using a rubber spatula, gently fold the flour into the wet ingredients. Do not beat or whisk the batter. Once the flour is well incorporated, add the tutti Frutti bits and fold them into the batter. (Tip: Add milk only if the batter is too thick else skip it).

Now, pour the batter into the ready tin and sprinkle some tutti Frutti on top of the batter too.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Bake the cake @180’c for about 30-35 mins using the lower heating elements/ rods. Once the cake is baked, insert a toothpick in the centre of the cake to check readiness. The toothpick must come out with a few moist crumbs. If the cake is under cooked, bake for a further 5 mins.

Remove the ready cake from the oven and place the tin on the cooling rack. Let the cake cool completely before unmoulding and slicing. This cake stays fresh in an airtight container for about 3-4 days.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Eggless Tutti Frutti Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: one 7" loaf

Moist, light and butter free recipe is perfect for that delicious slice of egg free tutti frutti cake to go with your cuppa!

Ingredients

  • 1 cup All purpose flour (Maida)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup powdered sugar (I used icing sugar)
  • 1/4 cup + 2 tsp oil
  • 1/4 cup thick yogurt (or use 1 large egg instead of yogurt)
  • 1 tsp vanilla extract
  • 2-3 tbsp milk
  • 1/2 cup mixed tutti frutti

Instructions

  1. Preheat the oven @ 180'c.
  2. Line the baking tin with the parchment paper. Set this aside.
  3. Now, take yogurt, sugar, baking soda, baking powder in a mixing bowl. Stir these ingredients together for a minute.
  4. Leave it aside for a couple of minutes to let the baking soda work with the acidity of the yogurt.
  5. The mixture will become little frothy after a few minutes.
  6. Now, add the oil and vanilla extract to this frothy yogurt mixture.
  7. Whisk well to make a lump free mixture.
  8. Next, sift in the flour. Using a rubber spatula, gently fold the flour into the wet ingredients.
  9. Do not beat or whisk the batter.
  10. Once the flour is well incorporated, add the tutti frutti bits and fold them into the batter. (Tip: Add milk only if the batter is too thick else skip it).
  11. Now, pour the batter into the ready tin and sprinkle some tutti frutti on top of the batter too.
  12. Bake the cake @180'c for about 30-35 mins using the lower heating elements/ rods.
  13. Once the cake is baked, insert a toothpick in the center of the cake to check readiness.
  14. The toothpick must come out with a few moist crumbs. If the cake is under cooked, bake for a further 5 mins.
  15. Remove the ready cake from the oven and place the tin on the cooling rack.
  16. Let the cake cool completely before demoulding and slicing.
  17. This cake stays fresh in an airtight container for about 3-4 days.

Notes

Slice the cake once it has cooled down completely, results in clean slices. Dust the tutti frutti bits in a bit of flour before adding them to the batter to keep them suspended in between the loaf/cake.

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Shreya 💝

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Egg free Tutti Frutti Cake

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