Wednesday, June 28, 2017

Eggless Blueberry Cinnamon Muffins


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PerfectionWithPOST #CerealAnytime #CollectiveBias

Blueberries, Cinnamon and Cereal come together in these muffins. This breakfast recipe is all you need to make your mornings ROCK!


A recent trip to the Farmer's Market and I came home with THREE boxes of Blueberries. They are back in season and we cannot wait to feast on them! I am a big fan of berries, especially blueberries. I always make delicious recipes around this time of the year using them.

This year my first blueberry recipe is a breakfast special. I combined my love for these berries with the morning cereal and came up with this recipe. Whenever I have blueberries in my recipe, I like to add either lemon or cinnamon. These ingredients make a perfect combination with the berries. So this recipe has it all; cereal, blueberries and cinnamon!


Breakfast, the most important meal of the day should be healthy, yummy and yet easy to make. To combine all these features, I like to serve egg recipes, muffins or some Indian breakfast each morning. Muffins are my favorite; being a grab-and-go option and they double as a quick evening snack too. Every family deserves a breakfast that is packed with flavorful goodness.

Apart from the Farmer's Market blueberries, I also got a box of Post Cinnamon PEBBLES™ from Walmart over the last weekend. The Cinnamon PEBBLES™ is a crispy rice cereal with the perfect combination of cinnamony sweetness. The flavor was amazing and I HAD to use that to make my muffins. This cereal is the latest way from PEBBLES™ to make your mornings rock.



I used them to give the required crunch in the muffins. Apart from the cereal, all you need is flour, sugar, buttermilk and blueberries. This recipe has no butter, no eggs and needs no preparation. The muffins are yummy and the crunch from the Post Cinnamon PEBBLES™ is my favorite!





When I am not making something different from the cereal, I add it to a bowl of chilled milk and we enjoy the cinnamon flavored cereal. Starting the day with the full-blown flavor of PEBBLES™ cereal does make amazing things happen!



Have you tried this yet? Go grab a box of this and POST Shredded Wheat from Walmart. Their NEW flavors are ready to inspire your next pursuit and perfect for adults. And yes, head here to find more inspirations using Post Cinnamon PEBBLES™ and other POST Cereals.


Variations

Coming to the recipe of the muffins, here is what I LOVE about them. These are super easy to make, are eggless and do not have any butter in them. Made from buttermilk and all-purpose flour, these can be made with wheat flour too. The result will be slightly dense muffins, but the flavor will be equally great!

I made these muffins with blueberries. The same can be made with other fruits like peaches, strawberries, apples or mangoes. Plus, adding nuts to them to them is also a great option.


If you are not a great fan of cinnamon, replace the cereal with POST Shredded Wheat of your choice. They make great muffins too!

Last, if you want a Vegan version, replace the milk with Soy or Almond Milk. Everything else is vegan friendly, so the recipe will easily turn to a vegan one!
The recipe below is perfect to make 12 muffins. If you want a smaller batch, halve the ingredients and make six of them!





Ingredients

All purpose Flour 1 1/2 cup + 2 tbsp
Sugar 1 cup
Post Cinnamon PEBBLES™ 1/2 cup + 1/4 cup
Blueberries 1 cup
Buttermilk 1 cup (Can be substituted by 1 cup milk+1 tsp vinegar)
Oil 1/2 cup
Baking Soda 1 tsp
Vanilla Extract 1 tsp
Cinnamon Powder 1/2 tsp
Salt a pinch


Method

Mix together milk and vinegar and let stand for 5-6 minutes. Preheat oven to 350 F/ 180 C. Line a muffin tray with muffin liners or parchment paper.

Powder 1/4 cup of Post Cinnamon PEBBLES™ and set aside. In a bowl sift together 1 1/2 cup flour, sugar, baking powder, cinnamon powder and salt.

In the base of the stand mixer or in a big bowl mix together buttermilk, vanilla extract and oil. Whip till combined. Add in the dry ingredients, 1/2 cup Post Cinnamon PEBBLES™ and mix well.

Roll the blueberries in 2 tbsp all purpose flour. Add that to the batter and gently fold them in.


Fill the batter in the prepared muffin filling up to three fourth. Sprinkle the powdered Post Cinnamon PEBBLES™ on top and bake for 20-22 minutes, till a toothpick inserted in the centre comes out clean.

Remove and cool on a cooling rack till the muffins are completely cool. Transfer to an airtight container and enjoy for breakfast or snack!



THE FLINTSTONES and all related characters and elements © & ™ Hanna-Barbera.(s17)


Monday, June 26, 2017

American Flag Fruit Pie

Celebrate RED WHITE and BLUE with this easy to make pie. It has the goodness of fruits on a super flaky base!



We are at the end of June, which means we have reached the half year mark already! It seems like yesterday that the year had just begun and now we are almost halfway through this year. The year so far has been great and I hope the rest is equally great. 

While I have blogged for almost three years now, I have NEVER posted any recipe for July 4th! Either I realize too too late that the day is here or I am just thinking and thinking and July passes me by! This year I planned (yay!) and so I could post this one today. Though I am a little late, this recipe is SUPER EASY and even if you read it on July 3, you can make it on 4th. I promise! 


Last week I was contemplating between fruit salad, cookies, cake and tart. Finally, I decided to make a tart, given that I had everything needed in my refrigerator. As I said, this recipe needs little preparation and can be made quickly. I will not claim that it is healthy as it has puff pastry, but I will definitely say it is super yummy and is great to make kids eat real fruits in the form of a pie. 

Traditional pies are made from scratch, generally round and pretty tricky to make. This one is a REBEL, it is not made from scratch, is square in shape and is super flaky and easy to make. Ever since I saw these pie recipes on Foodgawker, I wanted to make one too. I made a rather quick version of it, using store bought puff pastry.


Most of the pies have a filling made from freshly cut fruits. As the pie bakes for a long time, the fruits tend to cook and form a jam. As I was using puff pastry, the fruits would not have enough time to do that. So I made a stove-top jam and added it to the pastry. A final bake sets the jam well and blends everything together. 

This recipe comes together in about two hours, with an active time of just 15-20 minutes. The remaining time is for the puff pastry to thaw, for the pie to bake and cool! Plus, it has jam that is thick, so it retains the crunch overnight too! It does not become soggy at all!


Fan of traditional pie?

If you would like to make a traditional pie without puff pastry, just make the crust using your favorite recipe and line a pan with it. Then add the jams and top with stars and stripes. The pie will turn out awesome that way too! 


Variations

I used store-bought puff pastry for this one. But making them from puff pastry made at home is a great idea too. Or make it using any traditional crust. That works really well. 

All you need is two jams that are red and blue. To get the color, use fruits of your choice. I have tried cherry, raspberry, strawberry and even pitaya to make the red color. And blue of course is best derived from blueberries or blackberries. Feel free to combine any combination of the fruits as per the preferred taste. They all work really well. 

Finally, if you are making the pie just by the way or do not want to make the flag on top, either place ribbons of puff pastry in a criss-cross manner on top, or any pattern of your choice! The taste and flavor still holds good! 

So wait no further, and make this one for July 4th! And if you do, don't forget to tag me in your pictures on social media. Do follow Herbivore Cucina on Facebook, Instagram, Pinterest and Twitter


Ingredients

Puff Pastry sheet 1 (store bought or homemade)
Strawberries 1/2 cup
Sweet Cherries 1/2 cup
Blueberries 1/2 cup
Sugar 3 tbsp
Butter 1 tsp


Method


Thaw the puff pastry as per package instructions. 

To start making the fillings, wash and chop strawberries to pieces. Plus, pit the cherries and half them. Add the fruits with 2 tbsp sugar to a pan. 

Heat till the fruits are soft and the sugar melts. It takes about 5-6 minutes for this. Do not overcook else the sugar will burn. Once done, remove in a bowl and cool. 

Wash the blueberries and add them with 1 tbsp sugar to a pan. Heat for 5-6 minutes, till the berries are soft. Remove and set aside.

Once the puff pastry has thawed, make a square or rectangle of the required size. Preheat oven to 400 F/ 210 C. Place the puff pastry on a baking tray or cookie sheet. Using a fork, prick the puff pastry sheet leaving 1 inch on all sides. Brush some butter on top and bake for 8-10 minutes, till the edges start to rise.

Meanwhile, use the leftover puff pastry to cut a few stars and stripes. If you have a cookie cutter use that. I just cut a simple star on a card paper and then used it to make stars in the puff pastry sheet. 

Remove the puff pastry from the oven. Spread the blueberry jam in 1/3 and the strawberry cherry jam in the remaining 2/3rd. Place the stars over the 'blue' area and stripes over the 'red'.

Bake for an additional 7-8 minutes, till the stars and stripes are baked. Remover and enjoy warm or chilled! 


Friday, June 23, 2017

Virgin Sweet + Spicy Sunrise Margarita

Sweet, Spicy and colorful; this Virgin Margarita has everything you need to get through summer! Plus a beautiful SUNRISE in a glass! 


Mangoes have been on my menu almost everyday now. Whether it is mango based chia pudding or mango kadhi or just chopped mango pieces for lunch, they HAVE been there! 

After all the mangoes I have been eating lately, I wanted some in my drink too. That is how I came up with this mango drink. But I did not want a typical smoothie or juice or the like. I remembered how my friend used a magic potion to convert orange juice to a sunset! The magic potion is called Grenadine, a simple flavored syrup that is available in most grocery stores and alcohol stores. 

I have used grenadine in a lot of orange drinks since I had the wonderful drink she made. Lately I started using it with mango juice too; given the similarity in color. However, mango and grenadine almost always overpowered the sweetness of the drink. So I added some Jalapeño, and boy it did work like magic!! The combination was perfect balanced and the pepper worked wonderfully to cut through the sweetness of mango. 



Since then, I have made this drink several times; sometimes for us, sometimes for a party and very often for just a quick drink to sustain in the summer heat! With just five simple ingredients, the drink comes together in under 5 minutes. It is just muddle, stir, mix and go! 

Wondering what makes the layers in the drink? It is all thanks to the difference in densities of orange/mango juice and grenadine syrup. The red colored magic potion is heavier and settles below the juice. That is how you get different colored layers at first. When you mix them all, you get a beautifully colored mango drink with hints of jalapeño and mint! 



Variations

This is a virgin version, but adding a hint of alcohol to make it a REAL Margarita works well too. I have had friends over who did that to this drink, and they say it was amazing! 

This recipe works really well with juices that are pulp free. The pulp and grenadine do not compete to settle at the bottom of the glass, thus making the layers more clear. Homemade and store bought juices can be used. I make this with fresh mango juice (mango pieces and water combined and churned) while they are in season. Then I use the packaged juices. 

Not a fan of mango? Use orange or pineapple. They give a beautiful 'sunrise' too! And if you like your food either sweet or spicy, leave out the jalapeño. Though I would say you should try it once, you can cut the sweetness of the juices by using a small amount of lemonade too. 



Ingredients

Mango Juice fresh or store bought 2 cups
Grenadine Syrup 2 tbsp
Mint leaves a few
Jalapeño 1/2 sliced
Sugar or honey (if desired)
Ice cubes




Method



In a cocktail shaker or tall glass muddle 2-3 mint leaves and 3-4 slices of jalapeño. Add Mango Juice, sugar (if using) and ice cubes. Mix well. 



Pour into two glasses. Slowly pour a tbsp of grenadine syrup in each glass and watch how the sunset emerges! Top with extra mint leaves and jalapeño. Enjoy!  

Monday, June 19, 2017

Chocolate + Rice Krispies Chia Pudding


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TreatYourselfToSummer #CollectiveBias

How about a delicious breakfast FULL of Chocolatey Chia Pudding and Rice Krispies? And yes, it takes only TEN minutes to make!   


Summer is here and it is time for a break from school. Kids are home and moms are shuttling between work and them. Plus there are multiple plans for vacations and day trips. In between all of this, are you concerned about making breakfast each morning? 

Here is a quick yet delicious recipe that takes LESS THAN TEN MINUTES to put together. Plus, it has EVERYTHING that kids would eat without a fuss! Still thinking what I am talking about? Here is a small hint; it has a cereal, pudding and chocolate rolled into one bowl! 


Since I had this the first time, I have been in LOVE with the recipe. Pudding for breakfast always sounds good. And a lot of chocolate makes it even more interesting. I have had all kinds and colors of Chia pudding, but I must admit I like this the best. 

Okay without any further delay, let us look at what all you need to make this yummy dessert for breakfast recipe. It is pretty simple; milk of your choice (I used Coconut), Chia seeds, Kellogg's Original Rice Krispies Cereal, Chocolate products of your choice and Keebler Fudge Stripes Original Cookies.


The forever battle: Cereal or Pudding? 

For the longest time I would keep debating between chia pudding and my favorite cereal for breakfast. I decided to have them on alternate days. Then one day I wanted to have both and so I ended up combining them two. The result was a fabulous recipe. 

This one has the softness of chia pudding and the crunch from the cereal. When they come together, it is an awesome combination of flavors, textures and tastes. Since then I started mixing and matching the two and loved it. I decided to put this recipe on the blog so that EVERYBODY gets a chance to enjoy it. 


Coming to the recipe, here is the quickest and easiest way to make it. Soak the Chia seeds in any milk and refrigerate overnight. IN the morning it will form an amazing pudding that is thick. Plus the chia seeds will absorb the milk and become nice and plump. 

Remove from refrigerator and mix and match with Kellogg's Original Rice Krispies Cereal and everything chocolate including Keebler Fudge Stripes Original Cookies. Serve while it is still cold for best taste. The toppings can be customised as per preference. 


I got everything used in the recipe from Target. If you plan a visit to pick your favorite products, do not forget the amazing deals they have. Get $1 when you purchase Rice Krispies Cereal and Jet-Puffed Marshmallows using Checkout 51 (valid 5/18/17 - 7/12/17) and save 10% on Keebler Cookies using Target's Cartwheel between 5/21/17 - 7/8/17. 






Finally, before you jump to the recipe, make sure you check out this page. It has more great Kellogg inspirations for your family! 



Ingredients

Kellogg's Original Rice Krispies Cereal 1 cup
Chia Seeds 4 tbsp
Coconut Milk 1 1/2 cup (or your favorite milk) 1 cup
Sugar/ Honey 1 tsp
Keebler Fudge Stripes Original Cookies 4-5 
Chocolate Sauce 2 tbsp
Semi Sweet Chocolate Chips 2 tbsp
Sprinkles as desired
Maraschino/ Fresh Cherries 2



Method

In a bowl add coconut milk and chia seeds. Mix well and refrigerate overnight or for atleast 4-5 hours. Once the milk thickens and the chia seeds bloom, it is ready to serve. Then add 1 tbsp chocolate sauce and sugar. Mix well. 

In two glasses or mason jars divide the Rice Krispies Cereal. Next pour in the Chia seed pudding. Then top with chocolate sauce, chocolate chips and sprinkles. Finally, add some Keebler Fudge Stripes Original Cookies, sprinkles and a cherry each. 

Serve immediately. Enjoy a delicious breakfast! 




Wednesday, June 14, 2017

Three Ingredient Chocolate Covered Dates

A THREE ingredient TEN minute snack made from dates. These Chocolate Covered Dates are super delicious and healthy!  


Ramadan Kareem! The Holy month for Muslims is here and a large number of people are following the fast. This month holds a lot of significance in their religion and it is fascinating to see how they are able to fast all month long. 

Through school and college I have had friends who keep the fast and that is where all my knowledge about Ramadan comes from. After a day long fast, they break their fast by dates and then consume other food items. 

Dates has been an ingredient I have worked with in several recipes. From a Date sweetened Banana Bread to Sugar-Free Dates Anjeer rolls, I have used dates in other recipes too. The large size dates we get here are super juicy and full of flesh. I love to gobble them as is too, in case of a sudden sweet craving! 


Last year we went to UAE and we visited a Dates market in Abu Dhabi. The market was super amazing, with a TON of varieties of Dates in every store and a lot of products made using them. From sweets made with dates to stuffed dates and best of all, stuffed dates covered with chocolate! 

We instantly fell in love with this delicacy and bought ourselves a couple of packets. Since then we buy these 'Chocodates' every time we are at Dubai airport, either visiting or for a layover. 



It has been a few months since we have had these dates. I was craving them and managed to find some super large Medjool dates at Costco. That is when I decided to make these at home. It needed just THREE ingredients, dates, almonds and chocolate. This one came together in under 10 minutes! The recipe was unbelievably easy and turned out super delicious. 

Not only as a Ramadan recipe, this one works really well throughout the year as a healthy snack or post work-out quick bite! Plus, you can make a bunch in no time and store them at room temperature. So  make a BIG lot and have a great time munching them all! 


Variations

For this recipe I used the large size Medjool dates I got. However any kind of large dates work really well. Mine had pits that I removed. If yours are pit free, you have one step less to follow! 

Besides, I stuffed them with just almonds. Choose your favorite nuts to stuff or even use coconut flakes or chocolate chips. They all taste delicious in the dates.

Lastly, if you like your chocolate butter, choose dark chocolate to make these. If you like a sweeter version, stick to semi-sweet. And yes, add white chocolate if you like your dates to be sweet and white. Decorate with sprinkles, almonds or coconut flakes! 


Ingredients

Large Medjool Dates 12-14
Almonds 1/2 cup
Semi-Sweet Chocolate 1/2 cup, chopped


Method

Slit the dates on one side, making sure the halves do not get separated. Remove the pits. Put two almonds in each date, in place of the pit and close the date again, the sides will stick back. 

In a large bowl add the chopped chocolate and microwave for 30 seconds. Remove the chocolate, mix well and microwave again for 30 seconds. Remove from microwave and check if the chocolate has melted. If not, heat in increments of 10 seconds, till it is all molten. 

Alternatively, use a double boiler to melt the chocolate. Remove from heat, mix with a spoon or spatula. Continue till the chocolate is smooth and shiny. 

Line a tray or plate with parchment paper. Using a spoon dip one date into the molten chocolate. Coat well and transfer to the parchment lined tray. Add a sliced almond on top if desired. Repeat for the remaining dates. 

Once it is all done, transfer the plate to the refrigerator and let them set for 30 minutes or so. Remove and enjoy! Place the remaining in an airtight container and store at room temperature for 3-4 days.