Mondays should totally begin with muffins. We all need a muffin or two to get through the day and some more to celebrate getting through the day. I hope you all agree with me here.
When I posted Sunshine Smoothie last week, I promised I’ll return with some cake to celebrate the 100th blog-post. So drum-rolls please! I’ve returned today with equally sunshiny, happy-happy orange muffins!
These muffins are perfect to woe away your Monday blues. Eat them any time of the day. With your morning-coffee, evening-tea or as a night-time dessert accompanied by a scoop of vanilla ice-cream. It’s a real treat and your summer-stricken soul will totally thank me. You’re welcome 🙂
Moist and fluffy, these muffins are a total winner. The orange flavor shines through because I’ve used orange zest, freshly squeezed juice and just a touch of orange extract. Look at their color! Addition of yogurt makes them soft and tender. Once out from the oven and still warm, we brush the tops with honey. Warm muffins ensure that honey seeps in. This is optional but totally heavenly. And genius. So do it!
Makes: 12 muffins | Prep time: 10 minutes | Bake time: 15 minutes approximately | Total time: 25 minutes
- 1 and 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest from 2 oranges
- 1/2 cup granulated white sugar
- 1/4 cup oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp orange extract
- 1/3 cup plain yogurt
- 1/3 cup freshly squeezed orange juice
- 3 Orange slices, seeded and cut into quarters
- 2 Tbsp honey, to brush the muffin tops (optional)
- Preheat the oven at 180ºC / 350ºF. Line 12-counts muffin pan with paper liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a medium mixing bowl, place the measured white granulated sugar. Grate orange zest in the bowl and using your fingers, rub it against the sugar. Whisk in oil and eggs one by one until completely incorporated. Whisk in vanilla and orange extract.
- Gently whisk dry ingredients into wet ingredients in three halves alternating with yogurt and orange juice, ending with dry ingredients. Mix until *just* combined. Do not over-mix the batter.
- Divide the batter evenly between 12 muffin liners. Fill each liner till 3/4th mark and no more. Top each muffin with a quarter of the orange slice. Bake for 13-15 minutes or until the toothpick inserted in the center comes out clean. While muffins are still warm from the oven, brush the tops with a layer of honey. The muffins stay fresh for about 3 days stored in an airtight container.
Woohoo (with more o’s than I can type)!!! This is my 100th blogpost! I know I should have reached this teeny-tiny (quite huge for me of course!) milestone a long time back but I’m glad I did. I thank each and everyone of you for being with me on this journey. And even tolerating my sporadic absence. You guys are sweetest. Thank you from the bottom of my heart. Really 🙂
I’m sure we all agree on this that no celebration is complete without a cake. And I know I should have brought one today but instead, I come bearing smoothie and I ain’t sorry. This is no ordinary smoothie, it’s a sunshine smoothie! Yes, pure liquid sunshine for breakfast and you won’t need anything else. Great way to get lots of fruit in your system. So go fruit wild this summer. This one is mindbogglingly refreshing!
This fruity concoction is so creamy, it may trick you into thinking there is ice-cream involved. This smoothie is created using shockingly simple ingredients aka fruits and nothing else! I’m a huge fan of frozen banana whip and it works as a great base for a smoothie. I made this whip for breakfast last week with frozen kiwi and banana and it turned out totally amazeballs. The idea was sparked then to turn it into a gorgeous smoothie.
I went fruit crazy and added mango (my fav), banana, kiwi and orange with a squeeze of lime and a spoon of honey, blend and Ta Da! You get this tropical heaven. Truly summer in your glass! (See I didn’t whine about the hottest, sunniest weather we’re experiencing here even once.. Ha!)
Put your feet up and enjoy this citrus bursting smoothie. It’ll brighten up your day and make the weather certainly more tolerable. Trust me.
Sunshine Smoothie for Two
Serves: 2 obnoxiously | Prep time: 10 minutes
- 1 large frozen mango, previously peeled & sliced
- 1 large frozen banana, previously peeled & sliced
- 2 frozen kiwi, previously peeled & sliced
- 2 oranges, peeled, seeded and sliced
- Juice from 1 lime
- 6-8 ice-cubes
- 1 Tbsp honey (optional)
Blend all the ingredients in a blender on high speed till you get a smooth consistency (for about 2-3 minutes). Serve in tall glasses.
*You may turn this smoothie into green smoothie by adding 1 cup of your favorite greens.
*You may swap kiwi with frozen chunks of pineapple. Whatever rocks your boat!
A melt in your mouth lemon cookies.. Ooh, how I love thee. I craved them one afternoon so bad that I had to bake them PRONTO! I LOVE lemon even more than chocolate. Please don’t hate me! If there is a choice between chocolate and fruit, I most certainly always choose the latter (umm..yess.. mostly!). Chocolate vs lemon tart? Absolutely lemon tart! Chocolate donuts or strawberry filled donuts? Undoubtedly strawberry! Are we still friends? Okay, great! 🙂
These cookies were SOOO GOOD that I might have tried eating 4 in a go. Don’t try to picture that! I found this fantastic recipe on White On Rice Couple blog and they looked so gorgeous that I had to make them. I slightly reduced the quantity of butter and sugar mentioned in the recipe to suit our taste and they were perfect for us.
This recipe does not use any lemon extract and if you are worried about the lemon quotient then worry not, my friends. They are plenty lemony. I was blown away by the flavor and texture would be an understatement! If you love lemon cookies and love snickerdoodles like I do, you will find yourself stuffing yourself silly with these lovely cookies. Soft interior with slightly crisp exterior achieved by rolling the dough in confectioners sugar before baking. Delicate and bright! What’s not to love?!
Can you tell I’m obsessed? Yeah, this recipe will be definitely made again & again & again.
Lemon Crinkle Melts
Recipe slightly adapted from White On Rice Couple
Yields: Around 24 cookies or more depending on size
Prep time: 10 minutes | Chill time: 30 minutes | Bake time: 9-11 minutes | Total time: 1 hour
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoons baking soda
- 1 teaspoon lemon zest
- 1/2 cup packed brown sugar
- 1/3 cup white granulated sugar
- 2/3 cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 large egg (make it eggfree & use 1/4 cup unsweetened applesauce)
- 2 Tablespoons fresh lemon juice
- 1/4 cup confectioners sugar
- Preheat the oven to 180°C / 350°F. Line a couple cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda for at least 20 seconds. Set aside.
- In a bowl of your mixer, add lemon zest, brown sugar, white sugar and mix together with hand. Add butter to the bowl and beat butter and zesty sugar together until light and fluffy. Beat in the vanilla extract, egg and lemon juice until well combined. Scrape down the sides of the bowl and mix again to make sure everything is incorporated.
- Stir in the flour mixture until just combined, making sure to scrape the bottom of the bowl to get all of the flour. Cover the bowl with cling film and let the dough chill in refrigerator for 30 minutes.
- Sift the confectioners sugar onto a large plate. Form the dough into 1 inch sized balls. Roll the balls in the confectioners sugar then place 2 inches apart on the lined cookie sheets.
- Bake for 9-11 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no longer shiny or wet looking). Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.
Note: To make these cookies vegan, replace butter with vegan margarine.
It’s been ages since I posted any recipe for a drink. When I had a refrigerator full of sweetest, fresh strawberries last week, I had to oblige and make you(essentially I mean, me & hubby) this lovely spritzer. It is such a simple concoction that I am sort of embarrassed to even post it as a recipe. But it was so refreshing, I knew it had to make an appearance here!
It being a month of LOVE, this seemed just perfect for the celebration! Make your evening special with this recipe scaled down for just the TWO of you! Quick to make and oh-so-delicious to taste. Sparkling water lends such a delicate touch but you may use club soda as well. Not over the top yet an elegant, low-cal, non-alcoholic drink. It is just great for unannounced guests/friends and you may use frozen berries for such emergencies. You’re sure to impress everyone!
Orange Strawberry Spritzer For Two
Serves: 2 | Prep time: 10 minutes
- 7-8 fresh strawberries, hulled (You may use frozen)
- 1 Tbsp sugar
- 1 medium orange, juice squeezed
- 1 Tbsp lemon juice
- Sparkling water/club soda
- Strawberry slices, for garnish (optional)
In a blender jar, add strawberries and sugar and purée smooth. Pass it through fine cotton mesh or sieve to get rid of the seeds(totally optional!).
Stir in orange and lemon juice to it. Pour sparkling water/club soda on top. Add 3-4 ice-cubes to each serving glasses and pour spritzer to it. Garnish with strawberry slices.
A classic whole wheat chocolate chip cookie with a glass of milk! Match indeed made in heaven!
Imagine to be able to have a healthier version of the buttery classic. After receiving rave reviews about Inside Out Chocolate Chip M&M Cookies (Thank you all!), I decided to recreate them into a classic chocolate chip version. I used olive oil instead of butter this time around and skipped milk completely. The result was amazing. I am not claiming these cookies to be skinny or low-fat. They are still 120 calorie each (assuming you get exactly 30 cookies) but you won’t miss the evil fat here, trust me! Come on, olive oil is a good fat and so is whole wheat!
If you’re crispy cookie person then flatten the cookie dough a bit more as per your liking and let them bake for an extra minute or so. When baked thick and puffy, these cookies are soft and equally chocolicious. These cookies are also great as ice cream sandwiches. You won’t be able to stop at just one, I know you guys too well! 😉
Enjoy & have a gorgeous weekend!
Eeeep… I am off to a road trip and shall share more once I am back! 😊
Whole wheat Chocolate Chip Cookies ~ Eggfree & Vegan
Yields: Around 30 cookies | Prep time: 15 minutes | Chill time: 30-60 minutes | Bake time: 14-15 minutes
- 3 Tbsp flaxseed powder + 9 Tbsp water
- 1/2 cup olive oil (coconut oil or unsalted butter can be substituted)
- 1/2 cup brown sugar
- 1/4 cup date syrup
- 2 Tbsp vanilla extract
- 2 + 1/2 cups whole wheat flour
- 1/2 Tbsp baking powder
- 1/2 tsp salt
- 1 + 1/4 cup mix of dark & milk chocolate chips
- In a small bowl, mix together flax seed powder and water. Set aside for 10 minutes.
- In a medium bowl, sift together whole wheat flour, baking powder and salt. Set aside.
- In a large mixing bowl, whisk olive oil and sugar together til completely incorporated. Whisk in date syrup, vanilla extract and flax seed mixture.
- Stir in dry ingredients to the wet ingredients to form a dough. Fold in chocolate chips. Chill the dough in refrigerator for about 30 minutes to 1 hour.
- Preheat the oven to 160ºC/325ºF. Line the baking sheet with parchment paper. Take about 2 Tbsp of dough, form it into a ball between your palms and flatten them with fingers or a fork. The cookies won’t spread much while baking so flatten how much ever thickness you like. Bake them for 14-15 minutes. Let them cool on baking sheet for 5 minutes before transferring them on cooling rack to cool completely. The cookies will stay fresh for 1 week at room temperature stored in an airtight container.
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