Naturally gluten-free, chewy a crisp exterior, these Vegan Amaretti Cookies are a delicious treat to have with your afternoon coffee, or to pack in a holiday tin, or to simple devour like I tend to.
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Soft, moist, light, creamy, and a little crunchy, this pistachio cake has it all! Fresh ground pistachios in the cake with some more drizzled over the top gives it a perfect crunch.
I’ve made this delicious cake several times but every time, we dig in right away and never get a chance to photograph it. With St. Patrick’s Day coming up, I knew I wanted to make it again…. I just needed to make it at 6:30am so that I would actually be able to take photos to share with all of you.
The pudding mix makes this cake really moist which I love. Add to that the fresh pistachios and the almond extract which enhances the nutty flavor, you just may become addicted to this cake like we have.
From my kitchen to yours, I hope you enjoy this delicious Pistachio Pudding Bundt Cake!
**Updated Feb 2021. Originally published May 2020**
Popeye muffins are one of the girls’ favorites. I started making these when the girls were too young to eat leafy greens but old enough to eat more than pureed meals. They were an instant hit then, and luckily they still are now. Vibrant green, sweet and soft…. you can’t go wrong with these!
The year 2020 has not been without its challenges though I feel stronger coming out of it and ready to start a new year. One thing I am very proud of myself for doing is relaunching my blog and getting more creative with my work. I’ve managed to publish quite a few recipes and many of them were pretty popular. I want to thank all of you for taking the time to visit my blog and trying my recipes.
I wish all of you a Happy New Year as you read the top 15 from this year based on reader reviews and responses. I hope to continue growing and sharing my love of cooking with you in 2021. Here are the top 15 recipes of 2020.
Sweet Potato and Beet Hash with Fried Eggs
A delicious, nutrient dense brunch dish that will become of one your favorites right away. Easy to make it vegan by omitting the egg, this recipe is also sustainable using the beet greens along with spinach for the base of the hash.
Butternut Squash and Lentil Salad
A warm lentil salad with a sweet butternut squash, the crunchy seeds, apples and pomegranates with feta crumbles adding a little creaminess is the perfect blend for this salad. Another nutrient dense dish that can fill you up for lunch or dinner.
Instant Pot Tortilla Soup
A quick and easy soup that is packed with flavors and perfect for a winter weeknight. Settle in with a bowl of this Instant Pot Tortilla Soup which takes only 4 minutes to cook!
Pineapple Fried Rice
A quick stir fry that takes only 20 minutes to make this Pineapple Fried Rice is filled with texture, flavor, and an exotic touch. Try it out for your next Thai night.
Spiced Plum Crumble Bars
A delicious treat that can be eaten for snack, breakfast, or as a nibble with your afternoon tea.
These sweet Ladoos (truffles) are a delicious and easy recipe that can be made any time of the year, but especially for festivals such as Diwali, Holi, and Navratri. Try them out and you will have your very own batch made in less than 15 minutes!
Tandoori Gobi (Cauliflower) Zucchini Boats
A quick and easy recipe that is packed with traditional Indian flavors, make these healthy Tandoori Gobi Zucchini Boats to bring some spice to your table.
Lemon Ricotta Pancakes
These light and fluffy pancakes have become a weekend staple in our home. Try them once and you’ll be addicted too!
A sweet twist on the traditional Samosas, these irresistible Chocolate Samosas are filled with Nutella. I promise it will be very hard to stop at Just one!
Adai Waffles / Lentil Waffles
Healthy Lentil Waffles that are packed with proteins, vitamins, and minerals. These are your one stop shop for a complete meal.
Thank you so much for making 2020 so special for me. I have enjoyed and embraced cooking for you. Which recipes have you tried? Feel free to leave comments below, or tag me with your pictures on Facebook or Instagram. See you in 2021!
Diwali has always been a special festival growing up in my family… in fact for most Indian families. It’s the Festival of Lights, where we celebrate faith and hope and wish that everyone has a bright future, happiness and prosperity in their lives.
Everywhere you look, Diwali takes over with lights and colors. Rangoli designs are a prominent component of Diwali, with the idea that it brings strength, good luck and genorosity. Keeping in mind that very foundation of colors and brightness, I decided to bring the spirit of rangoli to my mithai (sweets) for Diwali this year.
Coconut ladoos are very popular in Indian and the best part is, they are very easy to make. The basis of each ladoo was kept the same with the main ingredients being coconut, almond flour/ground almonds, and condensed milk. The ratios vary based on the flavor and additions of the ladoo.
Here are the flavors I decided to go with:
- Mango (seriously, how could I not include this flavor?!)
- Lavender (because it’s a new obsession and the flavor and colors are so amazing!)
- Rose (the colors, the fragrance, and the taste are so pretty, it makes me feel like a princess when I’m eating this!)
- Mojito (…..yep. No alcohol, but that hint of lime and mint….YUM!)
- Coconut Almond (the original cannot be overlooked!)
- Use a non-stick skillet to make these. It prevents the mixture from sticking and makes the process that much easier.
- Make them vegan! Use vegan condensed milk and coconut oil instead of ghee to roll the balls.
- You can use frozen grated coconut. Just leave it out for a little bit to thaw and bring to room temperature.
- If you don’t want to use or don’t have almond flour available, substitute with the same amount of almonds and grind them up into a flour. It’s an extra step but easy and a perfect swap.
- When buying almond flour, make sure you buy the almond flour and NOT the blend. I almost did that. The blend has a mixture of rice and other ingredients that would change the taste of this dessert.
I love a traditional banana bread but I also love changing out the fruits and making different types of loaves. This Spiced Pear Loaf gives me a peek into the fall with its hints of cinnamon, cardamom, and ginger; the sweet pear chunks added in… oh so delicious!
This bread uses milk and oil in addition to the pear chunks to give it just the right amount of moisture. Use a 1:1 ratio of whole wheat flour and oats for a healthy balance of carbs, and just enough brown sugar to combine with the warm spices to bring fall home any time of the year!
Use this loaf for a snack during recess, packed in your lunchboxes, or even as a sweet treat post meals. So delicious and scrumptious, you have to try it out!
From my kitchen to yours, I hope you enjoy this delicious treat!