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- Peanut Butter Oats Cookies (Eggless)
If you want a quick way to prepare delicious homemade cookies, this recipe is ideal. Packed with the goodness of peanut butter, chocolate chips, and oatmeal, these cookies are not only tasty but also nutritious and convenient. It's the perfect solution for those looking for a simple and speedy recipe that can be whipped up in no time. (scroll down for the recipe) With just a few ingredients, Peanut Butter Oats Cookies can be quickly prepared, making them an ideal homemade gift for holidays or special occasions that is time-efficient and budget-friendly. Oats are a versatile and nutritious cereal grain that has been a staple food in many cultures for centuries. They are packed with essential nutrients such as fiber, protein, vitamins, and minerals, making them popular for a healthy diet. Oats are known for their numerous health benefits, including promoting heart health, aiding in weight management, and providing long-lasting energy. One of the key advantages of oats is their high fiber content, which can help regulate digestion, lower cholesterol levels, and keep you feeling full for longer periods. There are various ways to savor oats, and cookies are one of the best ways to enjoy oats in the form of desserts. Swap your usual chocolate chip cookies with oat-based ones. I assure you, that your family and children will adore these cookies. In my experience, my brother was the one who loved the cookies and relished the whole batch! I must say, receiving a thumbs-up from my brother is no easy feat. When it comes to cooking, I tend to be lazy and dislike using a lot of ingredients, putting in too much effort, and following numerous steps. I prefer the simplicity of one-bowl, one-pot cooking to avoid the hassle of cleaning up multiple dishes afterward. This recipe meets all of the criteria mentioned above. So what are you waiting for? Make these delicious cookies asap! Things to note to make the perfect cookies: Preheating the oven: Preheating the oven is a crucial step in the cooking process that is often overlooked but can significantly impact the outcome of your dish. Not preheating the oven can result in uneven cooking, longer cooking times, and even undercooked food. Preheat the oven to 180 degrees Celsius for 10-15 minutes. Peanut Butter : For this recipe, I recommend using unsweetened natural peanut butter with a drippy consistency to achieve a nice and sticky cookie dough. If you opt for sweetened regular peanut butter, remember to adjust the amount of sugar in the recipe accordingly. Additionally, use extra milk if the dough is dry. Peanut Butter Oats Cookies Makes 10 medium-sized cookies. Ingredients: Unsweetened natural Peanut Butter - 1/2 cup Milk - 1/4 cup Regular Oats - 1 cup Sugar - 1 tbsp. A pinch of salt Almonds (chopped) - 1/4 cup Chocolate chips - 1/2 cup Method: Preheat the oven to 180 degrees Celsius. Add milk and sugar to a mixing bowl. Stir thoroughly until the sugar is completely dissolved. Next, incorporate the peanut butter thoroughly until fully blended. Then, add the rest of the ingredients and mix until a soft and sticky cookie dough is formed. Prepare a cookie tray by lining it with parchment paper or butter paper. Use a cookie scooper or a medium-sized ice cream scooper to scoop the cookie dough and arrange the scoops on the baking tray. Each cookie weighs around 40 grams. Use a spatula to gently press down the cookies to a thickness of 1/4 inch, making them thinner towards the edges to achieve a crispier edge and create a round shape. Bake the cookies at 180 degrees for about 15-18 minutes or until the edges turn golden brown. After baking, remove the baking tray from the oven. Allow the cookies to rest and cool in the tray for 10 minutes. Then, use a spatula to move the cookies to a wire rack for thorough cooling. Keep the cookies in an airtight container and enjoy them within 4 days if stored at room temperature, or within 7 days if refrigerated.
- Baked Bread Pudding
This is a must-make if you got leftover bread. Easy to make, comforting dessert that is perfect during the cold winter or monsoon season. This delightful dessert has been a beloved treat for generations, and its timeless appeal continues to captivate taste buds worldwide. Baked Bread Pudding Serves: 6-8 Ingredients: 10 slices of bread (preferably stale bread) Butter - 3 1/2 tbsp. (3.5 tbsp.) Vanilla essence - 1 tsp. Eggs - 2 no Milk - 500ml Brown Sugar - 1/2 cup. Chocolate chips - 1/4 cup. Method: Remove the sides of the bread slices and then cut them into small cubes. Take a baking dish (1.6 liters) and lightly butter it with 1/2 tbsp, of butter. Add the bread to the baking dish and pour over 3 tbsp. of melted butter. Beat together milk, eggs, vanilla, and sugar and strain over the bread. Gently press the top of the bread with a spoon to make sure that the bread is well soaked in the milk mixture. Sprinkle the top with chocolate chips. Bake the pudding in a preheated oven at 180° Celsius for 35-40 minutes or until the top is golden brown in color or if a knife inserted comes out clean. Serve the pudding warm with vanilla ice cream or custard.
- Oreo Muffins (Eggless)
Soft and moist muffins jam-packed with Oreos. These delectable treats are made of a soft, fluffy muffin base that is infused with the rich chocolatey flavor of crushed Oreos. The combination of the creamy filling and crunchy cookie bits makes for an irresistible taste that will leave your taste buds wanting more. Whether enjoyed as a breakfast pastry or as an afternoon snack, Oreo muffins are a delicious and satisfying treat that everyone can enjoy. Alright, so you would have noticed that this recipe blog contains quite a lot of muffin recipes that too eggless muffins. The answer is simple, this muffin recipe is 100% foolproof and they are so easy to make. They do not have any complicated steps or complex ingredients and you needn't be an expert cook or baker to make these. If you have a bake sale event at school or an office, my muffin recipe will be a lifesaver and a crowdpleaser. There are hundreds and thousands of flavor combinations that you can add to muffins. The world is your oyster. Things to note for perfect Oreo Muffins: Ingredients at room temperature: It is important to know that all the ingredients that you use for the muffin batter must be at room temperature. If the milk is cold and the oil is at room temperature, it wouldn't emulsify. (it will be difficult to mix all the liquid ingredients together.) Oreos: For this recipe, I used 1 cup of Oreos which is around 10-11 Oreo biscuits. Make sure you chop the Oreos, do not crush them. We need the Oreos to be distinctly seen in the muffins, Overmixing the batter: Once you pour in liquid ingredients into the dry ingredients, just mix lightly to combine the mixture lightly to remove lumps, otherwise, the muffins will be tough and not soft. Baking time: The time required to bake muffins in my oven is 20 minutes. This varies from oven to oven, so keep an eye on them while baking. Oreo Muffins Makes: 6 large and 10 mini Ingredients: Flour - 1 1/2 cup (1.5 cup) Baking powder - 1/4 tsp. Baking soda - 3/4 tsp. Sugar - 1/2 cup Salt to taste Milk - 3/4 cup Oil - 1/3 cup Vinegar - 1 tsp. Vanilla Extract - 1 tsp. Oreos (chopped) - 1 cup (10-11 biscuits) + extra for garnish (2-3 biscuits) Method: Take 3/4 cup of room temperature milk and add vinegar to it. Mix well and set it aside for 10 minutes. Preheat the oven to 180 degrees Celsius and line a 6-cup muffin tray with muffin liners. If not using liners, grease the cups using butter or oil. In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Now to the milk mixture, add oil, sugar, and vanilla extract. Using a hand or electric whisk, mix this mixture until the sugar is dissolved and the milk and oil are emulsified. (mixed well) Add this liquid mixture to the dry ingredients and lightly mix to form a lump-free batter. Now, gently mix the Oreos into the batter. Using an ice cream scoop or a large spoon, fill each muffin liner with the batter. Fill about 3/4 of the liner so that we get a beautiful muffin top once baked. Gently tap the muffin tray to remove trapped air and sprinkle extra chopped Oreos on top of each muffin. Bake the muffins in a preheated oven at 180 degrees Celsius for 18 - 20 minutes or until golden brown in color and when a toothpick is inserted comes out clean. Once baked, let the muffins cool down for 5 to 10 minutes before removing them from the tray. (if you haven't used muffin liners, then let the muffins completely cool before removing them from the tray) Enjoy these sweet muffins with a cup of tea or coffee.
- Cream Cheese Puff Bites
Cream cheese puffs are a delicious treat that is sure to please everyone in the family. They are made with puff pastry and cream cheese filling, making them a nice balance of sweet and savory. Whether you're looking for something to tantalize your taste buds or just want an easy snack, cream cheese puffs are for you. They can be served at parties or enjoyed as an after-dinner treat. Cream Cheese Puff Bites Makes: 30-32 mini puffs Ingredients: Cream Cheese - 100gm Vanilla - 1/2 tsp. Sugar - 3 tbsp. Puff Pastry sheet - 1 or 2 no (depending on the size, I used a large (8x16 inch) ready-made sheet.) Sugar (to powder) - 2 tbsp. Egg - 1 no Water - 1 tbsp. Method: Take a ready-made puff pastry from the freezer and let it thaw at room temperature for 40-50 minutes. In a mixing bowl, mix cream cheese, vanilla, and sugar till we get a nice creamy consistency. To make egg wash, add egg and water to a small bowl, mix well, and keep aside. Sprinkle some flour onto a clean surface and spread open the thawed puff pastry. Now cut the pastry into 2x2 inch-sized squares. You will get around 30-32 (2x2 inch) sized squares. Now add a 1/2 tsp. (heaping) of prepared cream cheese filling in the center of each square. Brush two opposing corners with egg wash, then fold over the filling in the center, pressing and pinching gently to seal. Refrigerate the assembled cream cheese puffs for 15 minutes. Preheat the oven to 180° Celsius and line a baking tray with baking paper or a silicone baking sheet. Place the prepared cream cheese puff and brush a thin layer of egg wash. Bake at 180° C for 18-20 minutes or until puffed and golden. Let it cool to room temperature and sprinkle generously with powdered sugar. Serve them immediately or store them in an airtight container for 2-3 days.
- Jam Muffins (eggless)
Muffins are easier and tastier treats that can be made at the convenience of your home. And my Jam Muffin recipe is the perfect treat that you can make with basic, simple ingredients that are available at home. The best part is they are eggless and vegetarian. So don't wait any longer and try out this yummy eggless treat today! Muffins are healthier because we mostly use oil instead of butter. Since there is no creaming of butter and sugar, the muffin's texture is denser and not soft and fluffy like a cupcake. But we require only less time to prepare muffin batter, where we only mix the ingredients lightly to remove lumps. In short, muffins are like bread. Things to note for perfect Jam Muffins: Ingredients at room temperature: It is important to know that all the ingredients that you use for the muffin batter must be at room temperature. If the milk is cold and the oil is at room temperature, it wouldn't emulsify. (it will be difficult to mix all the liquid ingredients.) Overmixing the batter: Once you pour in liquid ingredients into the dry ingredients, just mix lightly to combine the mixture to remove lumps, otherwise, the muffins will be tough and not soft. Jam center: Now this point is pretty important. When you add jam to the center, make sure that the jam is not in a liquid state and you can easily place a ball of jam right in the center of the muffins. Otherwise, the jam tends to ooze out while baking. Baking time: The time required to bake muffins in my oven is 20 minutes. This varies from oven to oven, so keep an eye on them while baking. Jam Muffins Serves: 1 Ingredients: Flour - 1 1/2 cups (1.5 cups) Sugar - 1/2 cup Baking Powder - 1/4 tsp. Baking soda - 3/4 tsp. Salt - 1/4 tsp. Milk - 3/4 cup Vegetable Oil - 1/3 cup Vanilla - 1 tsp. Vinegar - 1 tsp. Jam (Strawberry or grape or mixed fruit) - 6 tsp. For Garnish Melted Jam Crushed Nuts Method: Take 3/4 cup of room temperature milk and add vinegar to it. Mix well and set it aside for 10 minutes. Preheat the oven to 180 degrees Celsius and line a 6-cup muffin tray with muffin liners. If not using liners, grease the cups using butter or oil. In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Now to the milk mixture, add oil, sugar, and vanilla extract. Using a hand or electric whisk, mix this mixture until the sugar is dissolved and the milk and oil are emulsified. (mixed well) Add this liquid mixture to the dry ingredients and lightly mix to form a lump-free batter. Using an ice cream scoop or a large spoon, fill about half of each muffin liners with the batter. Now add about 1/2 tsp. (heaping) of jam in the center and top it with muffin batter. Fill about 3/4th of each liner. Gently tap the muffin tray to remove trapped air and bake the muffins in a preheated oven at 180 degrees Celsius for 18 - 20 minutes or until golden brown and when a toothpick is inserted comes out clean. Once baked, let the muffins cool down for 5 to 10 minutes before removing them from the tray. (if you haven't used muffin liners, then let the muffins completely cool before removing them from the tray) Now brush the top of the muffins with melted Jam and sprinkle crushed nuts. Enjoy these sweet and tasty muffins with a cup of tea or coffee.
- Lotus Biscoff Milkshake
Have you ever tried the delicious combination of Lotus Biscoff spread and milkshake? If not, you are missing out on a truly unique and delightful experience. The creamy texture of the milkshake combined with the crunchy sweetness of the Lotus Biscoff spread makes for an unforgettable treat. Whether it’s a hot summer day or a cold winter night, this milkshake will surely hit the spot. So why not try it today and see just how delicious it can be! Things to note for a perfect Biscoff milkshake: Ice cream - Whenever I make a milkshake, I take out the required amount of ice cream in advance, and I freeze them separately. This step will ensure you and thick and frothy milkshake. Chilled Milk/ Semi-frozen Milk - The aim here is to make a thick milkshake. So always use extremely chilled milk for the recipe. If the milk is partially frozen, the thickness of the shake would be even better. Lotus Biscoff Milkshake Serves: 1 Ingredients Lotus Biscoff Biscuitts - 4 no Lotus Biscoff Spread - 2 tbsp. Vanilla Ice cream - 1 large scoop Milk (semi-frozen) - 1 cup For Garnish Whipped cream Crushed Biscoff Biscuits Biscoff spread Method: To a blender, add Biscoff biscuits, Biscoff spread, milk, and vanilla ice cream. Blend for a minute or until smooth. Pour into a serving glass and top it with whipped cream and crushed biscuits. Serve immediately.
- Caramel Popcorn Milkshake
Delight your taste buds with a delicious caramel popcorn milkshake! This creamy milkshake is made with real caramel popcorn, milk, and ice cream. It's the perfect treat for any time of day - whether you're looking for something sweet to snack on or just want to indulge in a tasty treat. Enjoy the unique flavor of caramel popcorn in this smooth and creamy milkshake. Things to note for a perfect caramel popcorn milkshake This recipe calls for vanilla ice cream, scoop out the required amount of vanilla ice cream from the tub and let it freeze in the freezer for another 15-20 minutes. This will result in a perfect creamy milkshake. The popcorn brand that I used for this recipe is 4700BC. They have rich and flavorful caramel popcorn which is perfect for this milkshake. Caramel Popcorn Milkshake Serves: 1 Ingredients: Caramel popcorn - 1/2 cup (heaping cup) Vanilla Ice cream - 1 large scoop Milk (chilled) - 1 cup For Garnish Whipped cream Caramel sauce Caramel Popcorn Method: In a blender, add caramel popcorn, vanilla ice cream, and chilled milk. Blend till smooth and frothy. Immediately pour it into a glass and top it with whipped cream, caramel sauce, and caramel popcorn.
- Caramel Frappe
Caramel Frappe is one of the most popular drinks among cafe-goers. It's a delicious combination of espresso, milk, and caramel syrup that creates a sweet and creamy beverage. And this easy recipe is going to blow your mind! They taste exactly like the cafe-style caramel frappe and you can make them at the comfort of your home. You know the one question that you might have is how to make an espresso if you don't have an espresso machine. Well, do not fuss about it because you can easily make espresso using instant coffee. How cool is that? Just follow the instructions mentioned below and you are good to go. Things to note for a perfect Caramel Frappe. For a thick frappe, please use semi-frozen milk. Measure about 3/4 cup of regular milk and let it freeze in the freezer for about 4 hours or overnight. Just before making the frappe, take out frozen milk and let it sit at room temperature for 15-20 minutes. Espresso - Make the espresso in hand and let it chill in the refrigerator for 20 minutes. We require chilled espresso to make a delicious and creamy frappe. Caramel Syrup - To make life easier, I'm using store-bought caramel syrup for this recipe. To be specific, I used Hershey's Caramel Syrup. Caramel Frappe Serves: 1 Ingredients: Vanilla Ice cream - 1 large scoop Milk (semi-frozen) - 3/4 cup Caramel Syrup - 3 tbsp. Instant Coffee - 3 tsp. Hot water - 1/4 cup For Garnish Whipped Cream Caramel Syrup - 2 tsp. Method: Add 3 tsp. of instant coffee powder into hot water. Mix well to combine and let it chill in the refrigerator for 20 minutes. In a blender, add vanilla ice cream, semi-frozen milk, caramel syrup, and the prepared espresso. Now blend till smooth and frothy. Take a serving glass and smear the inner sides of the glass with caramel syrup. Pour the prepared caramel frappe and top it with whipped cream and caramel syrup. Add a straw and serve immediately.
- Frozen Mint Lemonade
Frozen mint lemonade is a cool and refreshing summertime treat that the whole family can enjoy. It's easy to make, requires minimal ingredients, and will satisfy everyone's sweet tooth. Things to note for a perfect Frozen Mint Lemonade: Please use an excellent, heavy-duty blender. At least a decent one because we are going to crush ice! And for a smooth slushy texture, your blender must be good. I used Wonderchef's Nutriblend. It is a 22,000 RPM, 400 watts mixer grinder and does a very good job for the price of it. We do not have access to lemons so I used fresh semi-ripe limes for this recipe. Frozen Mint Lemonade Serves: 1 Ingredients: Ice cubes - 2 cups Water - 2 tbsp. Juice of 1 large lime Mint leaves - a handful (about 13-14 leaves) Sugar - 1 1/2 tbsp. (1.5 tbsp.) For Garnish Mint leaves and Lime slices Method: To a blender, add all of the ingredients and blend for a few seconds. Now with the help of a spoon or spatula give the content a mix and blend again for another few seconds. Repeat the process until we get a thick and smooth, slushy-like texture. Pour into a serving glass and serve immediately.
- Mango Jelly Milk
When mangoes are in season, we must make something sweet and delicious with this beautiful fruit. And to beat the heat, let us make an easy and tasty Mango Jelly Milk. This drink is the 7th recipe from the summertime drinks series. Hope you enjoy it! Things to note for a perfect Mango Jelly Milk: Mango Jelly: I used a mango-flavored, store-bought jelly mix for this recipe. You can make the jelly as per the instructions provided in the pack, but use less water to make the jelly. We need the mango jelly to be firm. Mangoes: Please use super-ripe mangoes for this drink. Ripe mangoes mean a sweeter and more flavorful drink. Boba straw: Since we are adding mango and jelly cubes to the drink, it will be convenient to use a boba straw or a fat straw for consumption. Mango Jelly Milk Serves: 2-3 no Ingredients: Mango flavored Jelly mix - 1 pack Water (Boiling)- 1- 1/2 cups (1.5 cups) Mango flesh - 1/2 cup Condensed milk - 1 tbsp. (can replace with sugar) Milk (Chilled) - 2 cups Mango Chunks (cubed into small pieces) - 6 tbsp. Method: Empty the Jelly mix pack into a mixing bowl and add hot water. Mix well until fully dissolved. Now transfer the jelly mix to a flat bottom, shallow bowl. Let the jelly set in the refrigerator for 3-4 hours. Once the jelly is set, cut jelly using a knife lengthwise and then crosswise to form small cubes, about 1 cm-sized cube. (the jelly must be small enough to sip through the boba straw) Add 1/2 cup mango flesh, condensed milk, and milk to a blender and blend until smooth. Now to a serving glass, add 2 tbsp. of mango chunks, 4 tbsp. of mango jelly, and pour in the prepared mango milk. Add a boba straw, mix, and enjoy. Notes: Mango chunks and jelly cubes must be small enough to consume through a boba straw. To make the drink extra cold, you can a few ice cubes to your preference.
- Nutella Milkshake
This time, let us beat the summer heat with Nutella. The 6th recipe from the Summertime drinks series is a thick and frothy Nutella Milkshake that you can never say no to it. Things to note for a perfect Nutella Milkshake: For a thick shake, please use semi-frozen milk. Measure about 1 cup of regular milk and let it freeze in the freezer for about 4 hours or overnight. Just before making the milkshake, take the frozen milk and let it sit at room temperature for 15-20 minutes. For a quirky look, smear the inner sides of the serving glass with Nutella before pouring the milkshake. Nutella Milkshake Serves: 1 Ingredients: Vanilla Ice cream - 1 large scoop Milk (semi-frozen) - 1 cup Nutella - 1/4 cup For Garnish (optional) Nutella - 1 tsp. Whipped cream - as required Method: Add Nutella, semi-frozen milk, and vanilla ice cream to a blender and blend for 30 seconds or until smooth and frothy. Take a serving glass and smear the inner sides of the glass with Nutella. Pour in the prepared milkshake and top it with whipped cream and Nutella. Add a straw and serve immediately. Notes: This recipe was made using regular milk and regular vanilla ice cream. For a vegan version, replace it with vegan milk and ice cream.
- Baileys Whipped Coffee
You can call this a coffee treat or a cocktail. No matter what, this is a summertime drink that you can enjoy by yourself or with friends. Baileys Irish Cream is one of the most popular liqueurs in the world. It's a smooth blend of Irish whiskey, cream, and other flavors. It's a great addition to any cocktail or dessert, and it can even be enjoyed on its own as an after-dinner drink. Adding Baileys Irish cream to your coffee gives a mild kick and tastes like a beautiful Irish Coffee. You will never say no to this version. Regular Irish coffee can be served either hot or cold. But, this Baileys whipped coffee must be served cold, and trust me you will love it. You can enjoy this cold beverage on a really hot sunny day and the amount of Irish cream that you add to this drink is completely up to you. In my version, I used only 30 ml of baileys Irish cream, but you can add 60 ml or more for that extra kick. Things to note for a perfect Baileys whipped coffee: Strength of the coffee: The strength of the coffee can be adjusted to your liking. I like my coffee strong and love that bitter kick. If you prefer a lesser strength, do reduce the quantity of coffee powder or add more milk. Irish cream: As I mentioned before, the amount of liqueur that you use in this recipe is completely up to you. If you are adding more liqueur, adjust the amount of sugar added. Whisk: Please use an electric whisk or milk frother. Trust me, using a hand whisk require more time and effort and will not be a pleasant experience. Baileys Whipped Coffee Serves: 1 Ingredients: Instant Coffee Powder - 1 tbsp. Sugar - 1 tbsp. Hot water - 1 tbsp. Ice cubes - 5 or 6 large ice cubes or as required. Baileys Irish Cream - 30 ml Milk (chilled) - 3/4 cup Method: To a serving glass, add coffee powder, sugar, and water. Using a milk frother, whisk the coffee for 2-3 minutes or until the coffee is thick and foamy. The foam must be thick and have a soft peak consistency, lighter in color, and not runny. Now add Ice cubes, Irish cream, and milk. Gently stir the coffee using a stirrer or straw and serve immediately.