Thursday, October 31, 2013

Quick and Easy Coconut Almond Balls/Coconut Almond Ladoos






You might have noticed that I missed posting any recipe last week and I have my usual excuse of busy schedule to blame on...at least I feel relieved after pointing that out... phew...  I almost thought this week would pass by the same way without any post, which was apprehensive for the blogger in me.  Since every blogger in the blogsphere were posting Diwali (Indian festival of lights)  and Halloween recipes, I couldn't let the occasion slip out without a recipe.  So I decided to make a super easy dessert which can be prepared within 15 - 20 minutes and tastes super delicious.  You can add a black M&Ms on top of the ladoos to transform it into a spooky eyeball Halloween treat!!!




The normal coconut ladoo recipe only uses desiccated/grated coconut, but I wanted to uplift the taste by adding some nuts to it.  Since I always have almonds in my pantry, I didn't have to think twice as my family loves them.  I knew that I can use them blind folded in these ladoos.  My hubby couldn't stop eating them while I was rolling them.  I had to hide the rest of the ladoos for the photo shoot which I did today, since the whole ladoo idea came at night and it was already late to do any styling or photography.  I am glad that I went with my urge to make these yesterday night, so that I could post it today for the Halloween and for those you are preparing for Diwali.

Have a Spooktacular and safe Halloween!!! 


Happy Diwali to all who celebrates the festival of light!!!!



Here is the recipe for Coconut Almond ladoos for Diwali or a eyeball Halloween treat!!!  Got to get ready before kids shows up for trick or treat...Enjoy!!!

Yields - 35 small ladoos

Ingredients
4 cups - desiccated coconut
1/2 cup - crushed roasted almonds (refer notes)
1/2 cup - dry milk powder
1/2 cup - low fat milk
14 oz (396 g) - Fat free sweetened condensed milk
3 - whole cardamon pods powdered
1 tsp - ghee

Directions:

  • Melt 1 tsp of ghee in a non stick pan. 
  • Add the desiccated coconut and crushed almond and toast on low heat for 2 - 3 minutes.  Ensure that you use low heat so it the coconut will not turn into brown.
  • Add the milk powder and mix well.  Now pour the condensed milk into the coconut almond mix and combine well.
  • Add 1/2 cup of milk and mix well till the mix starts to stick together.
  • Add the cardamom powder and mix well and turn off the burner.
  • Wait for 5 - 6 minutes or till the mix is still warm but can be handled.
  • Take 1 1/2 tbsp mix for each ladoo and roll small balls with the mix while it is warm.  
  • Store them in air tight container after cooling.
Notes:
  • Dry roast the almonds on very low flame for 5 minutes and let them cool.  Use a mortar & pestle to crush them.  I didn't powder them as I wanted to have the crunch in the ladoos.
  • Use dessicated coconut or the coconut powder you get from Indian stores which are not fine powder but coarsely powdered to make the ladoos.
  • If using fresh grated coconut, make sure  to dry up the moisture by dry roasting the grated coconut, this may tend to lose the white color of the ladoos.
  • You can refrigerate the ladoos for a week in air tight containers, but trust me, it will not last for a week since its highly volatile.


Monday, October 14, 2013

Baked Pumpkin Apple Cider Donut Holes with Chia seeds - A healthier version of donuts




Have you ever tried any of my recipes?  I would love to hear from you the feedback.  I have friends who give me the honest feedback.  It helps me to enhance the recipes and apply updates if any to provide a better place for my readers to seek for trusted recipes.  There are blogs we all follow for inspiration,  photography, stories and trusted recipes.  I always try to bookmark or pin the recipes that I trust which I will be making over and over for my family.  It makes things easier to manage for me.  If you trust any of my recipes, feel free to pin it on pinterest.




Fall season is full of vibrant colors and the Halloween decoration goes at the culminating point as there are only few more weeks for it.  We only manage to put couple of pumpkin jack o lanterns at our front yard.  I love the festive mood of this season apart from the cleaning up of garden and pulling off the bulbs that cannot withstand winter.  But it's fun, when we do it together as a family.  Kids cannot wait for Halloween to get bags of candy and I cannot wait to hide them :) from them.....



Couple of weeks ago when I was driving back home after picking the kids from school, my daughter asked her usual question as we passed the local donut store 'Mommy can we have some donuts?" and I replied as usual 'Its not healthy, I will make some".  I guess she was tired of this redundant answer and asked, "Mommy can we have something unhealthy sometimes?".  I couldn't stop laughing.  I knew that I had to make donuts for them one of these days and cannot procrastinate anymore.  I knew what exactly I wanted to experiment.  I had a jar of some fresh homemade pumpkin puree sitting in my refrigerator.   I adapted and modified a recipe I came across at pinterest with the ingredients I had with me to make healthy version of donut holes.  I couldn't believe that they came out super soft with only 2 tablespoons of oil.  The pumpkin puree was the magic ingredient in this recipe which kept the donuts soft and moist even with the addition of whole wheat flour.  I was totally impressed with the results.  Lil Noah was munching on them each time as he passed the kitchen.  Now I know that I can rely on this recipe to make some healthy donuts when kids ask for it.  And I would like to share this healthy version of donuts with you so that you can make for your family too.



 Donuts need not to be treated as a unhealthy food anymore.  Feel free to make these for your family when you crave for some donuts.


Recipe Source - here - original recipe was changed with ingredients I had

Yields - 40 - 45 mini donut holes

Ingredients
1 cup - all purpose flour
1 cup - whole wheat flour
2 tsp - baking powder
1 1/2 tsp - baking soda
1/2 tsp - salt
2 tsp - ground cinnamon

1  - large egg
1/2 cup - brown sugar
1/2 cup - pumpkin puree (refer notes)
1 tsp - vanilla extract
1/3 cup - honey
1/3 cup - apple cider (refer notes)
1/3 cup - low fat or non fat plain yogurt
2 tbsp - oil
1 tsp - Chia seeds (optional)

Dusting
2 Tbsp  - melted unsalted butter  (optional)
1/4 cup - sugar granulated or powdered
1 tbsp - ground cinnamon

Directions:
  • Preheat oven to 400 °F.
  • Sift all the dry ingredients like all purpose flour, wheat flour, baking powder, salt and cinnamon once and keep it aside.
  • Whisk the egg, brown sugar and pumpkin puree till well blended.  Add yogurt, apple cider, vanilla extract, honey and oil and whisk till everything is mixed well.
  • Now fold in the flour mixture to the wet mix and mix till there are no dry lumps.  Don't over mix.  Add the chia seeds to the batter.  Keep the batter aside for 5-8 minutes before baking.
  • Bake the donuts in mini muffin pan or donut molds for 10 -12 minutes depending upon the muffin tin or donut mold size or till a took pick comes out clean when tested.
  • Transfer the donut holes to a wire rack to cool for 5 - 6 minutes.
  • Mix the cinnamon and sugar in a plate. If using butter, dip the donuts in melted butter and roll in the sugar and cinnamon mix. 
  • Store in air tight container.  Keep refrigerated if storing for more than 2 days.
Notes:
  • I made the pumpkin puree at home.  I bought a small pumpkin.  Cut them into half, scooped out the seeds.  Baked in the oven at 400 for 20 minutes by wraping them in aluminum foil.  You can also bake them without aluminum foil by placing the cut side down on a baking sheet.  Once the pumpkin is cooked, scoop out the flesh and puree it in a chopper/ blender or food processor.  Transfer them into clean jars and refrigerate or freeze them for future use.  They are very handy.  You can use canned pumpkin puree too, but trust me the homemade tastes much better.
  • If you are using powdered sugar for dusting the muffins, let the muffin cool down completely before dusting.  I didn't use butter at all, the muffins were still moist and the sugar cinnamon mix sticked on them perfectly.
  • If you don't have apple cider, you can substitute it with apple juice.

Tuesday, October 8, 2013

Lemon Cupcakes With Lemon Cream Cheese Frosting


 Last month was so busy that I couldn't even find a better time to bake a cake for my elder one.  I even told one of my friends that I might try a citrus flavor for the birthday cake, but it never happened.  Feeling guilty, I finally decided to make some cupcakes to compensate after couple of weeks.   I took these cupcakes to church and everyone loved it.



I believe in pairing or matching to some extent.  That being said, let it be food or anything else there should be some kind of chemistry between the things you pair, otherwise it may not result in anticipated results.  The cupcakes I made were perfectly paired with the frosting and I couldn't have made it better if I had experimented with some other frosting.  Yes, you read it right; it was an experiment that worked out perfect.  Since I am not a big fan of very sweet frosting, the lemon cream cheese frosting was just apt for my taste.



Now let me share with you something that happened the same week to me that is related to pairing too :).  Curious?  Ok, here you go... I had mentioned in my previous posts that I go to work early.  Our summer dress code at work changes beginning of October.  The pain of wearing hosiery or stockings begins around this time.  I  try to pair socks/hosiery and keep them in the drawer to grab them easily in the morning.  That day as usual I grabbed a pair, put on the hosiery (black ones) to match my black skirt and went to work.  Since I do this in the early morning, I use the dim light so that I don't wake up anyone else.  The sun won't rise till 7:00 am, so remember its still dark when I got to work.  Got busy with work and at lunch time I decided to step outside and check out for some fall home decoration.  Went to the store and bought few stuff and got back.  Got out of my car, the sun was shining bright by this time.  As I was walking through the parking lot, I simply looked at my legs...I was shocked.  What did I pick?  How did this happen?  I was wearing navy blue hosiery on one and a black one on another.  I turned around and saw group of people coming behind me who went out for a walk.  I was literally running into our building so that no one would notice... finally pulled it out.  It was such an embarrassing situation.  I am not sure if anyone had noticed the hosiery mismatch while I was in the store.  Kids sometimes do the opposite day and wear different color socks to school, but it was not any sort of opposite day for me, it was an imperfect pairing...:)....Have you ever experienced anything similar?



Yields - 24 cupcakes

Ingredients

Cake
2 cups - all purpose flour
2 tsp - baking powder
1/2 tsp - salt
1 3/4 cup - sugar
5 - eggs
2 lemon - juice from 2 lemons
1 tsp - lemon zest
1 cup - oil

Frosting

8 oz - cream cheese at room temperature
1/2 cup or 1 stick - butter at room temperature
2 1/2 cups - powdered sugar
1/2 lemon - juice from half a lemon
1/2 tsp - lemon zest
3 drops - organic yellow food color (I used India Tree brand)

Directions
  • Pre heat oven to 350 ° F.
  • Sift flour, baking powder and salt 3 times and keep it aside.
  • Using a stand or hand mixer, whip together the eggs and sugar till fluffy.  Now gently add the oil, lemon juice and lemon zest.  Whisk again for 20 seconds.  Gently fold in the flour mix and mix for 1 min.
  • Bake for 20 minutes in a muffin tin lined with cupcake liners.
Frosting
  • In a cold stand mixer bowl, mix the cream cheese till it is smooth.  Add the butter and whip again till soft.  Now add powdered sugar 1/2 cup at a time and mix till soft peaks are attained.
  • Add lemon juice, lemeon zest and yellow food color and whip for 30 seconds.
  • Cover the bowl of frosting with a plastic wrap and refrigerate for atleast 15-20 minutes before piping.
  • Pipe the frosting on the cupcakes as desired.
Notes:
  • Refrigerate the cupcakes in a cake caddy or in a closed container till ready to serve.
  • Instead of cupcakes, you can make a 8 inch round cake and decorate it with the lemon cream cheese frosting.
  • The frosting is not too sweet, so if you like more sweeter and stiffer frosting add more powdered sugar while whipping the frosting.

Recent Posts

google adsense