Everyone around me seems to be fighting allergies these days. The culprit? Climate Change! Warmer, drier air is prompting trees to release their offending pollen prematurely. Stay sniffle free with this nutrition packed treat – zucchini bread with cranberries and walnuts!
This was a complete surprise. I was under the impression that zucchini bread was a mere attempt to hide veggies inside a sweet treat without adding anything to the flavor. But that’s not really true. After first bite, I was sold; partly because I had pretty low expectations and also because it does taste yum!Addition of cranberries and walnuts contributed a whole new dimension to otherwise chewy one-tone bread. So I totally recommend adding nuts and dried fruits of your choice.
Vitamin C, anti-oxidants and Omega-3 and Omega-6 fatty acids from the 3 key ingredients will definitely help you build your defenses against the seasonal allergies. That’s how I convinced my husband to try this bread and he loved it, as always!
Zucchini Bread with Cranberries and Walnuts
A nice treat to have after a long day!
1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
I will recommend cranberries as they add a slight tangy note to this sweet bread. Feel free to try raisins or chopped apricots or dried figs.
Walnuts can be substituted by any other nuts of your choice such as pecans or almonds or pistachios.
Truly irresistible with Bold burst of Coffee flavor!
Tiramisu or tiramesù in Venetian dialect, literally means “pick me up” or idiomatically it means “make me happy”. And it does 🙂 I love coffee and this dessert takes my favorite flavor to a next level.
Though it’s a quite recent addition, it’s now ubiquitous across Italy and worldwide. I first had Tiramisu at Royal Orchid Hotel in Mumbai and I fell in love with this masterpiece. As with the most things in Italy there is a great debate about the true origin of tiramisu. Some sources name its origin as Siena in Tuscany however the most credible claim comes from Treviso, in the Veneto near to Venice. Roberto Linguanotto from the Beccherierestaurant claims to have invented it at the end of the 60s and this is his recipe.
People have changed the recipe a lot over the years and the original included no cream or alcohol and hence there are so many versions available on Internet. And here is one more addition to it, adopted from multiple sources which claimed the ‘authentic tiramius’ title.
It’s a no bake dessert and contains raw eggs. The base is made with ladyfingers which is lightly sweet, porous, soft cake shaped like lady fingers and has nothing to do with Okra. (Okra in India is known as lady fingers). The lady fingers are dipped in coffee mixed with alcohol. Needless to mention, you should use the best coffee you have got. Instead of debating between Nescafe or Bru or any other brand I picked up a tall espresso cup from local Starbucks. Alcohol is optional and if you are using it there are two options – dark rum or marsala wine. I prefer Rum & Coffee combination. And then the cream part – it’s made with beaten egg whites and the mascarpone cheese – the cheese with highest fat content – it tastes like साय (say) if you know what I mean. All these ingredients work together to create this magic.
I am sure it requires no introduction!
Merry Christmas and Happy Holidays!
This is my official entry for Foodomania’s Christmas Cook-Off Contest. Happy Cooking!
Two years and two months, I had successfully put off the urge of making chocolate chip cookies at home. Finally I gave in and decided to make S happy by making his two favorite dishes – Sabudana Khichadi and Chocolate Chip Cookies. The debate still continues whether firm and thin or soft and chewy is the perfect texture but we both agree that fresh, warm, just-out-of-oven cookies with a glass of cold milk is a pure bliss!
It would have been a lot easier if there were one master recipe for each classic dish. After going through numerous websites I settled on Joy Of Baking recipe. I adapted the original recipe to make about 2 dozens cookies instead of 4.
Chocolate Chip Cookies
For me soft and chewy choco chip cookie is always a winner!
Sending it to Vardhini’s Bake Fest
hosted by Mad Scientist kitchen