Fluffy cinnamon pancakes for breakfast, lunch or dinner

 

Fluffy Cinnamon Pancakes – The least demanding approach to make your end of the week breakfast extraordinary.  This is a fundamental go-to formula. It genuinely never comes up short. You can preclude cinnamon (however why?) and add some citrus zing. Or on the other hand keep it vanilla seasoned.

A small bunch of chocolate chips or blueberries crushed banana or diced apple. Add a teaspoon or two of espresso powder or cocoa or both. Mix in a pleasant natural product safeguard.

Make it with any flour of your decision. You can utilize whole-wheat here. Be that as it may, go ahead and utilize generally useful flour or buckwheat or ragi (finger millet flour). You truly can't turn out badly!

It's an adaptable formula that works with any flavor profile you're going for.

We can utilize Greek yogurt in this formula, yet utilize an egg all things being equal. It works similarly as well. They help in making the hotcakes delicate and clammy. Once in a while you can add both.

We can utilize non-dairy drain or can make them with standard milk as well. This is actually a straightforward, secure formula that ensures incredible outcomes without fail.

Tips to make Fluffy Cinnamon Pancakes without fail:

To guarantee cushioned hotcakes, don't over mix the hitter.

Allow the player to rest for 5-10 minutes prior to cooking.

Flip the hotcakes delicately and kindly don't squeeze them down with a spatula.

For additional softness, add an additional 1/2 tsp of heating powder.

In the event that you don't have Greek yogurt, essentially channel your yogurt for a couple of moments to dispose of overabundance fluid.

Ingredients:

1.5 cups Whole-wheat flour

2 tsp heating powder

1/2 tsp heating pop

1/4 tsp salt

1.5 tsp cinnamon powder

3 tbsp oil

1/4 cup Greek yogurt

1 cup Coconut/Almond/Soy milk you can utilize standard milk as well

1 tsp vanilla concentrate

For more details about fluffy cinnamon pancakes recipe, visit site https://www.tashasartisanfoods.com/blog/fluffy-cinnamon-pancakes/

No bake Gulab Jamun cheesecake - A desserts to take your heart away

 

Gulab jamun cheesecake a mind-blowing extreme Indian combination dessert. This No-Bake Jamun Cheesecake is velvety, brimming with rich Indian flavors with a sweet shock within. For a sweet that requires such little exertion, the no-prepare Jamun cheesecake is still outwardly noteworthy enough to be a focal point. In any case, more than that, the cake has a nearly cloud-like consistency, a dried up base all supported by the exquisite tang of cream cheddar.

How to make no bake Gulab Jamun cheesecake?

There are three stages to making the cheesecake – the base, the filling, and the compote.

For the base, smash Marie or stomach related bread rolls and blend them in with dissolved spread till you have a wet sand consistency. In case you're perusing the blog from the US, graham wafers are a sure thing.

Pat this combination on the lower part of a free base container uniformly. Since we're not preparing the outside layer, truly get in there and pack it well to the base. It'll help tie the morsels and forestall a disintegrating base.

Slide the base in the cooler for 60 minutes, in any event, if your side of the world is just about as hot and muggy as brain. While the base chills, get to making the cheesecake filling.

Setting up the filling

The filling is reviving, a touch tart, and completely improved. To make it, beat in a bowl cream, icing sugar, cream cheddar, and vanilla concentrate.

Most no-prepare cheesecakes fuse gelatin to give it body, however the mother ship doesn't care for its taste. Along these lines, I utilized agar-agar or China Grass.

Don't hesitate to adhere to gelatin, if that is the thing that is effectively accessible.

Preparing the compote

Deseed the organic products, hack them up and afterward cook in water and sugar till they are soft. Give it a taste and adapt to pleasantness appropriately. At that point barrage it in your food processor or blender.

The point is to make a cheesecake that amplifies, not camouflages, the sweet-tart flavor and somewhat astringent trailing sensation of Jamuns.

I love the thick surface of compotes, so I didn't need the Jamuns to have a super luxurious feel. However, on the off chance that you favor a smooth completion, go the compote through a sifter.

When you have compote of wanted taste and feel, let it cool, and afterward pour it in a press bottle. Or then again a ziplock baggie with a corner cut off.

Gathering the no-heat Jamun cheesecake

Spread the filling on the chilled hull in an even layer. Spot the top with compote and utilize a chopstick to make twirls.

play around with it!

Slide the amassed no-heat jamun cheesecake into the cooler until the filling turns out to be firm and thick. The secret to keeping away from a runny filling is to give it a lot of time to chill – that is for the most part for the time being.

In the event that you're enduring in dampness filled warmth as well, I for one suggest freezing the cake. I moved mine to the cooler to get a firmer surface. Despite the fact that the fridge worked effectively of permitting the cake to set alright to be removed from the container. I had the option to cut genuinely flawless cuts despite the fact that the consistency was fairly delicate. For more details about no-bake Jamun Cheesecake, visit site https://www.tashasartisanfoods.com/blog/no-bake-jamun-cheesecake/

Celebrate your Holi with delicious Sabudana Kheer by Tasha's Artisan Foods!

 

As the merriments approach, how about we get the ball moving with this consistently well known Sabudana Kheer (Sago Pudding) – with a vivid contort!!

Smooth, delectable, and heavenly, Sabudana Kheer is an Indian Dessert made utilizing sago pearls, milk, and sugar. This Sago Pudding is enhanced with saffron and cardamom.

Here is the Sabudana Kheer Recipe to make it.

Ingredients

For the Kheer

• 1/2 cup Sabudana/sago
• 1 cups Water
• 5 cups Coconut milk, you may require more You can utilize any milk of your decision
• 3-4 Tbsp Honey You can utilize any sugar of your decision
• 4 units Cardamom seeds, squashed
• 10-12 strands Saffron absorbed tablespoon of warm milk
• 5 tsp Rosewater
• 2 Tbsp Chopped nuts, for embellish
• 4 Tbsp Mango,pureed For the seasoning

For the Fruit Compote

• 1/2 cup Jamun, generally hacked
• 1/2 cup Plums, generally hacked
• 1/4 cup Water for every one of the organic product
• 2 Tbsp Honey/sugar/Maple syrup
• 1/2 Vanilla bean for every one of the organic product

Instructions

For the Kheer

1. Wash the sabudana under running virus water until water runs clear. Absorb it enough water for about 60 minutes. Channel well.
2. Add sabudana and water to a thick lined container. Cook until marginally clear, around 10 minutes. Add milk and squashed cardamom. In the case of utilizing sugar, add it now. Allow it to cook another 10-12 minutes until the sabudana is totally cooked through. Take it off the warmth and add nectar.
3. This kheer will thicken as it cools so keep the consistency appropriately. Taste and adapt to pleasantness. Add rosewater, saffron ( with the milk) and mix it well.
4. Serve warm or chilled. It tastes the best chilled in the event that you wish to add the natural product seasoning.

Natural product Compote:

Cook the natural products with water and vanilla bean on medium warmth in a thick lined dish (separate prospects natural products) for around 5-7 minutes, till the organic product mellow and begins delivering its juices. Add more water if the combination begins adhering to the base.

Mix in sugar of your decision. Cook for a further 2-3 minutes. Mood killer the warmth. Taste and adapt to pleasantness. Allow these compotes to cool totally prior to blending them in with the kheer. You WILL be left with additional compotes. They stay well in the cooler for 3-4 days and are incredible on frozen yogurts, on yogurt, on top of cakes, in smoothies..

Keeping with the intensity, all-normal common item flavorings were added to the praiseworthy rosewater and saffron sabudana kheer. Furthermore, we should say, it truly went down a treat! Jamun ( Java plum) and plum both have a somewhat tart taste. So when you make a compote with these organic products, you may have to change the sugar in like manner. By and by, we love the sweet-tart flavor.

The delicate, smooth, velvety surface of sabudana. It's truly light on the stomach and is very cooling to the framework. This formula was made utilizing light coconut milk; however you can utilize any milk of your decision. Since I added some rosewater to the kheer, I chose to improve it with nectar rather than sugar. I like the smooth pleasantness of nectar with the rose flavor! For more details visit our site https://www.tashasartisanfoods.com/blog/sabudana-kheer/

Chocolate Orange Tart @ Tasha’s Artisan Foods

Chocolate Orange Tart – hands down the easiest tart I have ever made! A no-bake treat, so rich, creamy, and decadent that you won’t even notice its refined sugar-free and vegan! Let me tell you, my dear friends, make this NOW, you can always thank me later!

A new tart pan is all it took to inspire me to make this Chocolate Orange Tart! The need to use the pan pronto, before stacking it in the cabinet was so strong that I immediately made this one-night post-dinner. I didn’t follow any set recipe, just added some ingredients I had been wanting to use. And really it took me no time at all to put it all together!

This tart is a no-bake dessert, so it will work beautifully in summers too when we can’t stand to turn on the oven. The base is so simple..just oats, cocoa, walnuts and puffed rice. Combined with coconut oil and date syrup. You can make this gluten free too if you can get your hands on gluten-free oats. Any nuts would do, but I love the combination of chocolate with creamy sweet walnuts.

Now walnuts are a powerhouse of nutrition. They are rich in good fats as well as in Omega 3 fatty acids. They are excellent for heart and gut health. A good source of fiber, protein, iron, calcium and zinc, walnuts are a valuable addition to our daily diet. Make sure you store them in your refrigerator or freezer for better shelf life as they can get rancid fairly quickly at room temperature.

This Chocolate Orange Tart is full of healthy, nutritious, clean ingredients and tastes superb with its nutty base and smooth silky orange zested filling. This is a rich tart so a little piece goes a long way. Best to share with friends and family, I say!

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

Print Recipe

Chocolate Orange Tart

Servings: 8 personsAuthor: Natasha Minocha

Ingredients

Tart

1.5 cup Oats

1/2 cup Puffed rice

1/4 cup Walnuts

2 tbsp Cocoa powder

1/4 tsp Sea salt

3-4 tbsp Date syrup

1/4 cup Coconut oil, melted

Filling

1.5 cup Dairy free chocolate or Dark chocolate (70%)

1/2 cup Coconut milk I used light coconut milk as that's what I had on hand. You can use full fat

Zest of one full orange

1/4 tsp Sea salt

Instructions

Tart

Keep a 6-inch tart pan with removable base ready.

Combine oats, puffed rice, walnuts, cocoa powder in a food processor. Pulse till the mixture looks like semi-fine crumbs.

Add 3 tbsp of date syrup and the melted coconut oil. Pulse again till combined. You should get a sticky dough. Taste and adjust for sweetness.

Press evenly into the tart pan. Refrigerate.

Filling

Heat the coconut milk in a saucepan till it comes to a gentle simmer. Add the chocolate. Le it stand for a minute. Mix well till all chocolate is melted and is smooth and shiny.

Stir in the sea salt and the orange zest. Let the mixture cool for a few minutes before pouring into the prepared tart base. Refrigerate for 4-6 hours or overnight until the filling is completely set. Garnish with berries, mint leaves and more orange zest. Slice and serve. Enjoy! For more information of Chocolate Orange Tart visit here: https://www.tashasartisanfoods.com/blog/chocolate-orange-tart/

Make The Most Exquisite Vegan Lavender Chocolate Truffles! All Your Chocolate Cravings End Here

 

Make The Most Exquisite Vegan Lavender Chocolate Truffles! All Your Chocolate Cravings End Here

For years I was opposed to the flavor of lavender in food. To my senses the taste of lavender evoked the smell of bath oils and scented candles…relaxing but not appetizing. I’m not sure when it all changed but in recent years I absolutely love the flavor of floral lavender in sweets. Honey lavender ice cream from Carmela’s, Lavender Scones from Little Flower or Chocolate Lavender Truffles. Chocolate and lavender being one of the best combinations of course! If you haven’t tried it, you really must. Are you a fan of food seasoned with lavender? Just 3 ingredients and a little bit of your time… that’s all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!

It's not an empty promise here. You can make the loveliest chocolates right in your kitchen. And the simplest to start with is truffles. You need to bear in mind that there's only one ratio: 2 parts chocolate and 1 part cream. Since this recipe has only three ingredients, it’s essential we use the best quality ones.

It's not a difficult job nowadays to procure excellent chocolate. Most supermarkets and online shops, international as well as domestic, carry wonderful products. I especially enjoy the Indian vegan brands on the market now. You can use any of the choices you choose. Cream is the other ingredient here. I just go with some of the local brands that are popular. Here, they work very well. I went dairy-free with coconut cream in this recipe, though. There is no coconut flavour at all, due to all the flavoured lavender.

With any flavouring of your choosing, you can play around. Add a little coffee, chai masala, pumpkin spice, some peanut or almond butter, maybe. You can roll them, dip them in chocolate or just eat them plain in cocoa powder, ground almonds/hazelnuts/pistachios. They are wealthy, decadent and completely irresistible! Great as a fuss-free dessert for entertaining or gifting purposes.

Lavender Chocolate Truffles

Just 3 ingredients & a little bit of your time... that's all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!

Servings: 20 Truffles

Ingredients

200 gms Coconut Cream You can use regular cream too.

2 tbsp Dried Lavender

400 gms Dairy free chocolate or Dark chocolate (70%) chips room temperature

100 gms Dairy free chocolate or Dark chocolate (70%) chips melted, for coating 

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! For more information of Lavender Chocolate Truffles visit here : https://www.tashasartisanfoods.com/blog/lavender-chocolate-truffles/

Lavender Chocolate Truffles @ Tashasartisanfoods

 This is no empty promise. The loveliest chocolates can be made right in your kitchen. And truffles are the easiest to start with. There is just one ratio you need to keep in mind- 2 parts chocolate and 1 part cream. Since this recipe has only three ingredients, it’s important we use the best quality ones. 

Nowadays, procuring excellent chocolate is not a difficult task. Most of the supermarkets and online stores carry wonderful brands, international as well as domestic. I particularly enjoy the vegan Indian brands in the market now. You can use any of your choice. The other ingredient here is cream. I just go with any of the known local brands. They work very well here. In this recipe though, I went dairy free with coconut cream. Thanks to all the infused lavender, there is no coconut flavour at all.

Dried lavender is a delight! Its distinctive, soft floral notes brighten up any confection, like in these  Lavender & Lemon Madeleines and  Lavender Scones. Its wonderful for making infused waters, tea, salad dressings, jellies, icecreams…and with chocolate, it works like a charm! You can buy it easily online and if you’re in Delhi/Gurgaon area, do look up Mittal Teas in Sundar Nagar. They keep a stock of this too.

You can play around with any flavouring of your choice. Add some coffee, chai masala, pumpkin spice, maybe even some peanut or almond butter. You can roll them in cocoa powder, ground almonds/hazelnuts/pistachios, dip them in chocolate or just eat them plain. They are rich, decadent and absolutely irresistible! Perfect as fuss-free dessert when entertaining or for gifting.

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

Lavender Chocolate Truffles

Just 3 ingredients & a little bit of your time... that's all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!

Servings: 20 Truffles

Author: Natasha Minocha

Ingredients

·         200 gms Coconut Cream You can use regular cream too.

·         2 tbsp Dried Lavender

·         400 gms Dairy free chocolate or Dark chocolate (70%) chips room temperature

·         100 gms Dairy free chocolate or Dark chocolate (70%) chips melted, for coating

Instructions

1.      Combine the cream and dried lavender in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately and let the mixture cool for 10-15 minutes. This helps the lavender get infused in the cream.

2.       Strain the lavender cream mixture. Make sure you get the last bit of cream out of the lavender. That's the good bit!

3.       Add the warm cream to 400gms of chocolate chips in a medium-size bowl. Gently stir till all chocolate is melted and is smooth and shiny.

4.       Transfer to a shallow bowl and refrigerate for 30-40 minutes. Using a small cookie scoop or a tablespoon, scoop out small balls.

5.       I like to refrigerate these for 10-15 minutes. Roll into smooth balls and refrigerate again for a few minutes.

6.       Dip into melted chocolate and refrigerate for a couple hours till completely set.

7.       Store in refrigerator. Enjoy!!

Lavender Chocolate Truffles

Just 3 ingredients & a little bit of your time… that’s all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!

Course: Dessert

Keyword: chocolate, dairyfree, glutenfree, lavender, truffles, vegan

Servings: 20 Truffles

Author: Natasha Minocha

Ingredients

·         200 gms Coconut Cream You can use regular cream too.

·         2 tbsp Dried Lavender

·         400 gms Dark chocolate chips – dairyfree or 70% room temperature

·         100 gms Dark chocolate chips – dairyfree or 70% melted

Instructions

1.                   Combine the cream and dried lavender in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately and let the mixture cool for 10 -15 minutes. This process helps the lavender get infused in the cream.

2.       Strain the cream lavender mixture. Make sure you get the last bit of cream out of the lavender. That’s the good bit.

3.       Add the warm cream to the chocolate chips in a medium-size bowl. Gently stir till the chocolate is all melted and smooth.

4.       Pour the ganache into a shallow pan and refrigerate for 30-40 minutes. Use a small cookie scoop or a tablespoon to make balls. 

5.       I like to refrigerate the ganache balls for 10-15 minutes again. Roll into smooth balls. Refrigerate again for a few minutes. Dip in melted chocolate and refrigerate for a couple hours till completely set. 

6.       Store in the refrigerator. Enjoy! For more information of Lavender Chocolate Truffles visit here : https://www.tashasartisanfoods.com/blog/lavender-chocolate-truffles/

Make Sure Christmas Sparkles one fabulous creations new Bake book

Before using milk or white chocolate and a selection of candy bits or ice cream toppings, most of the chocolate bark recipes I've seen. Since sugar and artificial food colouring seem to be fairly high, I don't make a lot of it. I'm planning on making a few batches this year with these tweaks. Dark Chocolate Bark Recipe makes a perfect holiday present. In a gift box or on a Christmas plate for holiday gift giving, it is simple to make and looks festive. The Dark Chocolate Bark must be the easiest candy ever to make, hands down! Nothing special is required, just some great quality chocolate and a handful of your favourite toppings. This fuss-free recipe is perfect for gifts or a fast holiday treat!

A fabulous, foolproof recipe is the Dark Chocolate Bark. It's ready in no time with a few simple ingredients, nuts or some of your favourite toppings. It is so sweet, smooth and delicious! Dark, milk, white or a mix of these even some high-quality dairy-free chocolate would be fabulous here. You can use any chocolate you want. Sprinkle the chocolate with sea salt, chilli powder, or cinnamon!

How to Make Dark Chocolate Bark?

Now that I’ve talked your ear off about how versatile these are, here is what you need to do to make the Dark Chocolate Bark:

• For prep work, line a baking tray with parchment paper or Silpat. Then roughly chop cranberries and pistachios.
• Melt the dark chocolate – you can use either the double boiler method or microwave in 30-second increments. For the former method, place your chocolate in a heat proof bowl. Put that bowl atop a saucepan of how water and stir till the chocolate is melted.
• Once the chocolate is melted, pour it on the lined tray and spread evenly.
• If you’re adding white chocolate, melt and add a few dollops over the dark chocolate. Swirl it with a toothpick.
• Sprinkle the toppings all over the surface.
• Let the chocolate cool in the refrigerator for at least 2 hours, to set well. 

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on Instagram, Pinterest for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe! For more information visit here : https://www.tashasartisanfoods.com/blog/dark-chocolate-bark/