So I realize I have posted mostly unhealthy foods lately and a lot of deserts so I’m switching it up (I say this as I eat my nutella caramel cookie bombs). Anyways, something light, healthy and perfect for this amazing weather- mango lassi. This is a very popular Indian drink and I made one last year and I think it’s time to revisit that recipe 🙂
It’s so fresh and a perfect meal replacer if you had a big meal previously. It’s very easy to make (like most smoothies) and there are so many different variations. Last year, I added cardamom and soft tofu to the recipe. Most recipes call for plain yoghurt but I really like mine with vanilla yoghurt. Almost everywhere you look for the recipe is different so go with it. Whatever you have at home will most likely work as long as you have yoghurt and mangoes.
Here’s the recipe:
1 cup of vanilla yoghurt
0.5 cups of milk
2 cups of frozen mangoes
¼ cup of granulated sugar
½ a cup or 6 ice cubes
- Blend mangoes, yoghurt and milk first until smooth. Add in the sugar and ice. Pour in glasses and serve 🙂
Tip: You might want to use a wooden spoon to stir through as you blend
Hello hello! Sorry I haven’t posted in a while. It’s been a very hectic two weeks but my life has finally fallen back into place and I think I can relax and bake yummy things now 🙂
Last time I made banana nutella popsicles and I haven’t used the nutella since. So I figured I’d make another nutella recipe!
These have literally goodness oozing from them. Nutella, caramel, chocolate chips, cocoa…literally a dream! These cookies are the bomb! 😉 (see what I did there?)
These are really soft on the inside and more crunchy on the outsides ❤
I’m literally raving over these. They are just so good. LIke????!
Anyways, making this was messy. I’m not gonna lie! You have to get in with your hands but it’s so worth it.
During the preparation, I used a end of a spoon instead of my finger like #4 in the directions suggest. It’s just easier because my nails are long. (I know it’s bad kitchen etiquette but contrary to popular belief, I have a life outside of my kitchen)
This is what they looked like raw:
So essentially, I rolled the dough into a ball, made a hole in the dough, filled the hole with nutella and caramel syrup then covered the top with a flat piece of dough.
The nutella and syrup don’t exactly explode in your mouth but they are a nice surprise every time!
Anyways, here’s the recipe 🙂
1/2 cup butter
1 1/2 cups light brown sugar
1/2 cup cocoa powder
1/4 tsp salt
3/4 tsp baking powder
2 cups all-purpose flour
½ cup chocolate chips
1/2 cup nutella
½ cup of caramel syrup
- Line a cookie pan with parchment paper and preheat your oven to 350F (175C)
- In a medium saucepan, melt the butter over medium heat. When it’s melted, take the pan off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined.
- Pour the mixture into a bowl, add the flour and stir until no even; then stir in the chocolate chips. Note that the mixture will be very thick so you might want to use your hands instead of a spoon or mixer.
- Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella and top it up with some caramel syrup. Top with a flattened tablespoon of dough, and seal the edges.
- Do this for each cookie and bake for 10 minutes.
Hey hey! Happy Sunday 🙂
Hope your weekends are going well! Here in Ontario, it’s finally getting a little warm so I wanted to make a healthy, light, cold snack.
I made these Popsicles using only bananas, Nutella and yogurt. It very easy and really yummy! It’s refreshing and great for brunch desert or a quick snack.
I also did not have Popsicle molds at home so I used cupcake liners instead. It’s still the same outcome. This recipe is just enough for 12 cupcake Popsicles.
I left these to freeze over night. They freeze really fast. I checked after about 30 minutes and they were pretty solid already. So you can definitely shorten the amount of time recommended which is 6 hours.
They are like fudge Popsicles when they are frozen but fresher.
Here’s the recipe:
4 bananas; chopped
1/2 cup of Nutella
1/4 cup of yogurt
1. Blend the bananas till smooth. Stir in the Nutella and yoghurt and blend till it’s all combined
2. Pour the mix into your Popsicle mild or onto cupcake liners set in a muffin tin.
3. Freeze for 6 or more hours.
Tip: if you use cupcake liners, you should use a spoon to pop them out when frozen because the liners get frozen onto the tin
Hello everyone! Happy Sunday!
So when I started this blog, I decided to start trying foods that I didn’t like in the past. So I have tried pineapples, ginger tea (I don’t like ginger) and now I decided to try strawberries! So yes, I’m that one weirdo that doesn’t like pineapples or strawberries but ce la vie. It’s fun and adventurous though having an open mind and trying these foods that everyone else seems to like all over again.
I decided to try strawberries in a creme brulee so at least if I don’t like them then, I can eat around them or better yet disguise them with the taste.
While chopping up the strawberries, I tried a few and they were not what I was expecting. I guess it’s been so long that I forgot what they tasted like. But these ones I got were also a little sour.
I am also making these in mugs because I don’t have ramekins (that student life -_-), so I wonder how they’ll turn out (they are still baking as I am writing this).
On the plus side, I have my last exam for undergrad tomorrow 🙂
Well…I’m hoping and praying it’s the last one but YEH! I’m so excited for that and for these to finish baking.
Oh! And I am also using a barbeque lighter instead of a kitchen blowtorch because who casually has those? It’s probably going to take a little longer to brulee but I’ll live.
Edit: So that did not work at all…so we are essentially just going to eat creme…without the brulee part. We even tried putting whisky on it as a flame “helper” but I guess now we have whiskey-strawberry brulees! I also enjoy the strawberries in the creme. Yum! hahaha. Happy Sunday, folks!
While that’s happening, here’s the recipe:
250g cream cheese, room temperature
6 tbsp granulated sugar
1 1/2 cups sour cream
15 strawberries, washed
- Preheat oven to 350 degrees.
2. Beat cream cheese and sugar until smooth then add in sour cream and egg and beat till smooth
3. Set aside at least 3 strawberries for topping, then chop remaining strawberries.
- Divide chopped strawberries between 6 mugs, spreading them evenly in the bottom of each.
5. Divide batter evenly between mugs.
6. Put the mugs on a baking sheet and put some warm water on the sheet; then bake for 25 minutes. Turn the oven off after time has elapsed and leave the mugs in for 10 minutes
7. Crack the door of the oven and let cool for 10 minutes, then remove from oven
- Once ready to serve, sprinkle some granulated sugar on top of each ramekin. Use kitchen blow torch to gently cook and brown the sugar, then serve. These can be served warm or cold; based on preference.