Pinwheel sandwiches are a fun, colorful and easy finger food snack. I often make them when I want something light but filling, especially on warm days. These small rolls look impressive but come together with simple ingredients. You can customize the Pinwheel Sandwich fillings based on what you have at home. Kids also enjoy them...
READ: Pinwheel Sandwich Recipe
Snowball Cookies are rich, buttery and delicious cookies that just melts in the mouth. These are also called as Mexican wedding cookies / Russian tea cakes. Snowball Cookies are one of the easiest Christmas cookies that you can try with just few ingredients. Learn to make the perfect classic version of Snowball Cookies with the help of step by step pictures and video.
If you are a beginner and want to try cookies for Christmas then this snowball cookies are just perfect for you. These are easy, simple to make and tastes so delicious that every one will fall for it. These cookies are slightly soft, melt-in-the-mouth texture and snowy white appearance.
[feast_advanced_jump_to]Snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are rich and delicious. They are traditionally made with simple ingredients like butter, flour, powdered sugar, and finely chopped nuts, giving them a rich, nutty flavor. These cookies are a perfect classic holiday treats.
These melt in the mouth snowball cookies are perfect for holiday gatherings, or for party get together or as just sweet treats. Snowball cookies are one of the traditional cookies that is included in Christmas baking.
Classic Snowball Cookies are made using flour, butter, icing sugar, vanilla essence and pecans. These cookies are made with a simple dough then rolled to make balls and baked until golden and then rolled in icing sugar to resemble little snowballs hence the name snowball cookies.
The main difference between melting moments and the Mexican wedding cookies is : Both are round balls coated with icing sugar, both are shortbread like cookie that rely on butter as one of the main ingredients. But there are a few differences between these two cookies: one is that Mexican Wedding Cakes(Cookies) contain chopped/ground nuts, and melting moments is that it replaces some of the flour with corn flour so the cookies really "melt-in-your-mouth".
These cookies just vanish in few minutes and no wonder this cookie is popular all over the world. The taste of these cookies is just awesome and I am sure this recipe is going to be my keeper. Don't give excuses and bake these cookies, and I am sure you will love them as much as me and my family did!
1.Add Β½ cup pecans to a baking tray. Preheat oven at 160 DEG C for 10 minutes.
2.Bake in preheated oven at 160 DEG C for 5 minutes. The nuts will become crispy.
3.Chop them finely or coarse grind it and set aside.
4.To a mixing bowl : add Β½ cup butter and ΒΌ cup icing sugar.
5.Cream it well then add 1 teaspoon vanilla essence and β teaspoon salt.
6.Give a quick mix then add 1 cup flour.
7.Mix well with a spatula first until no dry flour is seen.
8.Add chopped pecans.
9.Mix and make a dough - do not knead. Just bring them all together using your finger tips that is just enough.
10.Cling wrap the dough and refrigerate for at least 30 minutes.
11.Then remove from fridge and open. Scoop out the dough using 1 tablespoon measure for even sized cookies.
Preheat oven at 177 DEG C for 10 minutes.
12.Roll in between your palms.
13.Roll it just like a ball. Repeat to finish the dough.
14.Lay a parchment paper on the baking tray. Place the cookies 2 inch apart from each other.
15.Bake in preheated oven at 177 DEG C for 12-15 minutes or until the cookies are golden.
16.Cookies are done. They may be soft when hot but will harden after cooling down so do not over bake.
17.See the base it golden this is perfect.
18.Add Β½ cup icing sugar to a bowl. When the cookies are still warm add a cookie in it.
19.Roll over until the icing sugar coats well, tap to remove excess. I used a fork to do this which was easy.
20.Repeat to finish for all the cookies. Arrange them on a wire rack.
21.Now again double coat it. Add each cookie to the bowl.
22.Roll over to coat well.
23.Arrange them on a wire rack cool down completely then store in a clean airtight jar.
24.Snowball cookies are ready to be enjoyed!
Enjoy rich, buttery delicious cookies!
Snowball cookies keeps well in room temperature for 3 days if stored in a airtight container. However you can freeze the unbaked cookie dough for up to 3 months. When you need to bake, thaw the dough then proceed with the process.
Snowball cookies are rich, buttery cookies made using flour, butter, sugar, vanilla essence and nuts. They are baked round balls coated in icing sugar which resembles snow balls hence the name snowball cookies.
Yes you can replace icing sugar with powdered sugar but make sure it is fine.
Snowball cookies keeps well for up to 3 days at room temperature in a airtight jar and up to 2 weeks if refrigerated.
No. Traditional snowball cookies are naturally eggless, which gives them their crumbly, tender texture.
Yes! Simply skip the nuts. Add 1-2 tablespoons extra flour if the dough feels too soft.
If you have any more questions about this snowball cookies recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,Β Pinterest, Youtube andΒ TwitterΒ .
Tried this snowball cookies recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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TheΒ wonder soup recipeΒ also calledΒ cabbage wonder soup,Β diet soup, orΒ detox cabbage soupΒ or Original Cabbage soup diet recipe has been around for decades. This low-calorie, high-fiber vegetable soup is consumed in the popular 7-day cabbage soup diet.
As a nutrition focused recipe creator, I look at it with two minds:
So in this post, Iβm sharing theΒ original wonder soup recipe from 7 day cabbage soup diet plan. Itβs a classic, low-calorie cabbage soup diet soup along with some realistic guidance on how to use it more safely.
This post is for information only and is not medical advice. Always check with your doctor before trying any restrictive diet or using very low-calorie soups as meal replacements.
Wonder soupΒ is essentially a very simpleΒ cabbage vegetable soup:
It became famous because of theΒ cabbage soup dietΒ a 7 day eating plan. In cabbage soup diet plan this soup is eaten in generous amounts alongside a small list of other foods each day.
Online youβll see it under many names:
In this recipe, Iβm sharing theΒ original cabbage soup diet recipe: lots of vegetables, water based broth, very little oil in the soup itself so it stays true to its βdiet soupβ origins.
For making wonder soup recipe Youβll need:
This keeps itΒ very low in calories, high in volume and fibre, and as close as possible to theΒ original cabbage soup diet soup.
You can adapt this for pressure cooker/Instant Pot, but the classic method is just a big pot on the stove.
This is theΒ classic, low calorie version: lots of vegetables, almost no fat, no added protein, and a very clear broth.
Exact calories will depend on the quantities you use, but mostΒ original cabbage soup diet recipesΒ come out roughly in this range:
Thatβs why wonder soup is used in very low-calorie diets itβs high in volume and fibre but low in energy.
The originalΒ cabbage soup dietΒ suggests eating this soup several times a day, plus a small number of specific foods, for one week. People often report fast weight loss, but most of that isΒ water weight and some muscle, and most health experts classify it as aΒ fad diet.
Some important realities:
Healthline, Medical News Today and other nutrition sources describe the cabbage soup diet as aΒ short-term, unsustainable approachΒ and do not recommend it as a long-term weight-loss solution.
My take, as someone who loves both food and evidence:
If you want a moreΒ balanced, everyday cabbage soupΒ that fits into long-term healthy eating, I also have aΒ healthy cabbage soup recipeΒ with more flexible seasoning and a more cozy, βnormal soupβ feel.
And if youβre curious about theΒ full cabbage soup dietΒ β the 7-day schedule, pros and cons and who should avoid it β Iβve broken that down in a separate, detailed article.
cabbage soup diet 7-day plan, pros & cons and safer alternatives
Since we now have both on the blog, hereβs how Iβd describe them quickly:
Because this soup is almost all vegetables and broth, it stores very well:
This version is very close to theΒ original cabbage soup diet recipe: cabbage, onion, celery, carrots, bell pepper, tomatoes, water or broth, herbs and minimal oil, and no added protein inside the soup. Different versions tweak herbs and quantities, but the structure is the same.Β
People often use the termΒ detox cabbage soupΒ because the recipe is:
Very low in calories
High in fibre and water
Built almost entirely from vegetables
It can feel like a βresetβ after heavy eating, but it doesnβt literally detox your body β your liver and kidneys already do that. Think of it as aΒ light, vegetable-rich soup, not a magic detox.Β
Most sources agree theΒ cabbage soup dietΒ should only be followed forΒ about one week, and even then it is not considered a healthy long-term plan.Β
If you enjoy the soup, you can keep it in your regular rotation, but eat it as part of aΒ balanced diet, not as your only major food.
Wonder soup isΒ very low in calories, so if you eat a lot of it instead of higher-calorie foods, you will likely see some weight loss β especially in the first few days. But research suggests much of that loss isΒ water and some muscle, and most people regain it when they go back to normal eating.
You can always experiment in your own kitchen, but this recipe is intentionally: Original-style and Low-calorie
Based only on vegetables, herbs, water/broth and minimal oil
If you want a more filling, balanced soup (with protein or more hearty ingredients), Iβd recommend myΒ healthy cabbage soup recipeΒ instead of changing this wonder soup.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe toΒ Rekhaβs Whatsapp. You can follow me onΒ Instagram,Β Facebook,Β Youtube,Β PinterestΒ for more food inspirations.
7 DayΒ cabbage soup diet planΒ is one of those quick-fix weight loss plans that never completely disappears. Before you commit to seven days of wonder soup, itβs worth understanding what this diet really does to your body.
If youβve ever googled quick weight loss or scrolled through New Year diet trends, youβve probably seen theΒ cabbage soup dietΒ pop up. It promises fast results from a simple wonder soup also known as original cabbage soup that you can eat as much as you like for 7 days.
As a nutrition focused recipe developer who also loves a good big bowl of veggie soup, I totally understand the appeal. A cheap, delicious and easy soup you can batch cook, that might also help with weight loss? Of course it goes viral every few years. But the reality is more complicated.
In this post, Iβll walk you through:
Quick note: This post is for general information. Itβs not medical advice. Always check with your doctor or dietitian before starting any restrictive diet, especially if you have health conditions or take medications.
TheΒ cabbage soup dietΒ is a short-term, very low-calorie eating plan that usually lastsΒ 7 days. The star of this 7 day cabbage soup diet plan is a simple vegetable soup made mainly with cabbage, onions, carrots, celery, and tomatoes.
Youβll see it online under a lot of different names:
The promise is dramatic: eat unlimited amounts of this low calorie cabbage soup plus a few allowed foods each day, and you can lose several pounds in a week.
What makes it different from just eating a healthy cabbage soup?
There are many versions, but mostΒ 7 day cabbage soup diet plansΒ look something like this:
Different websites and TikTok videos tweak the details, but the structure is similar:
a lot of soup, a little fruit, veg and some protein on certain days, and overall very few calories.
If youβre looking for theΒ original low-calorie cabbage soup diet soup (wonder soup), Iβve shared the full recipe here.
Short answer: most of theΒ weight you lose is from water and glycogen, not all body fat.
Hereβs whatβs usually happening behind the scenes:
Thatβs why people often report:
ThereβsΒ no special fat burning magicΒ in cabbage itself. Cabbage is a nutritious vegetable, but the fat-burning reputation comes from the extreme calorie deficit, not from a special ingredient in the soup.
If you follow aΒ 7 day cabbage soup dietΒ strictly, youβll very likely see the scale go down simply because youβre eating so much less.
But itβs important to understand what those results mean:
Some people use the cabbage soup diet as aΒ short resetΒ before moving into a more balanced plan. Others end up in a frustrating cycle of:
Strict 7 days β weight drops β normal eating β weight jumps back β try another extreme diet.
Long term, that all or nothing pattern can make weight management feel harder, not easier.
Letβs be fair and talk about what actuallyΒ worksΒ here, even if I donβt love the overall diet:
If you struggle with snacking on ultra processed foods, a week of big, simple, home cooked soup can feel mentally refreshing.
Now, the bigger picture. Most health professionals and nutrition writers consider the cabbage soup diet aΒ fad and not something to repeat often or follow long-term.
Hereβs why.
For many people, the total daily intake on this diet ends upΒ well under 1,200 calories, sometimes closer to 800β1,000. Thatβs lower than what most adults need for basic metabolic functions, let alone exercise or an active lifestyle.
On several days of the classic 7 days cabbage soup diet plan:
Followed beyond a short timeframe, that can lead toΒ nutrient gaps, fatigue, weakness and cravings.
Crash diets like this tend to:
People often report:
Always talk to your healthcare provider, but in general, the cabbage soup diet isΒ not appropriateΒ for:
If you recognise yourself in any of those categories, treat cabbage soup as aΒ foodΒ not a structured 7 day crash diet for weightloss .
Hereβs the good news: youΒ donβtΒ have to throw away the idea of cabbage soup altogether.
A hearty, vegetable rich soup can be a fantastic tool in aΒ balanced weight lossΒ approach, if you use it differently:
If you like the idea of a cabbage based βweight loss soupβ but want it to be more balanced, you might enjoy this Weight Loss Cabbage SoupΒ recipe also known as Original wonder soup recipe.
In the above recipe, you can:
Instead of a fullΒ 7 day cabbage soup diet, hereβs what aΒ more balanced dayΒ might look like, where cabbage soup plays a supporting role:
You still get theΒ light,Β fullΒ feeling from soup, but your body also getsΒ enough protein, carbs and healthy fatsΒ to function well and preserve muscle.
Many people claim to loseΒ 5β10 pounds in a week, but a lot of that isΒ water and glycogen, not just body fat. Thereβs no strong scientific evidence that the cabbage soup diet leads to healthy, long term fat loss.
For most healthy adults, following a very low-calorie plan like this forΒ just one weekΒ is unlikely to cause serious damage, but it can still lead to fatigue, headaches, digestive issues and nutrient gaps. ItβsΒ notΒ recommended as a long-term or frequently repeated diet, and itβs not suitable for everyone.
Most medical and nutrition sources strongly adviseΒ againstΒ following the cabbage soup diet beyond 7 days because it is not nutritionally balanced and is too low in calories and protein. Extending it increases the risk of nutrient deficiencies, muscle loss and rebound weight gain.
Cabbage itself doesnβt βburn fat.β TheΒ calorie deficitΒ created by eating mostly low-calorie soup is what leads to weight loss, and that includes water, muscle and some fat. Cabbage is a very healthy vegetable packed with fibre, vitamin C and vitamin K, but itβs not a magic fat-burning food.
YouΒ canΒ enjoy cabbage soup regularly as part of a balanced diet, especially if you: Pair it withΒ protein and healthy fats
Keep the rest of your meals varied.
Listen to your body if cabbage causes bloating or discomfort. Whatβs not recommended is eatingΒ onlyΒ cabbage soup (or nearly only cabbage soup) for days or weeks at a time.
Most versions of the cabbage soup diet can be made vegetarian by skipping meat and using vegetable broth. But the overall structure is still aΒ very low-calorie, restrictive 7-day plan. A better approach is to use aΒ vegetarian cabbage soupΒ inside a balanced eating pattern instead of following the strict cabbage soup diet rules.
TheΒ cabbage soup dietΒ keeps coming back because it offers exactly what many of us secretly want:Β fast results with simple rules.
But underneath the wonder soup and lose 10 pounds in 7 days headlines, itβs still aΒ very low-calorie, short term fad diet:
My suggestion as a recipe developer and nutritionist:
If youβd like a cabbage soup you can actually keep in your routine, myΒ Weight Loss Cabbage SoupΒ is designed exactly for that flavourful, veggie heavy, and much more friendly to real life.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe toΒ Rekhaβs Whatsapp. You can follow me onΒ Instagram,Β Facebook,Β Youtube,Β PinterestΒ for more food inspirations.
Β If youβve ever wished you could make restaurant-style Garlic Naan at home without any stress, youβre going to love this recipe!
Making restaurant-style garlic naan at home is easier than youβd think. All you need is a few pantry staple ingredients and 30 minutes to recreate the best, homemade garlic naan. Since this is a no-yeast recipe, the dough needs almost no resting time, which means you can whip up a batch whenever the craving for it hits.Β
This recipe keeps things really easy, even if youβre new to making naan. And once you get the hang of it, you can switch things up to add a little chilli to turn it into a chilli-garlic naan, or try our no-yeast naan variation when you want something even quicker.Β can get the same restaurant-style charred bits and a smokey flavour on the stovetop.Β Β
This usually happens when the dough isnβt soft enough or the naan is rolled too thick or too thin. Make sure the dough is well-rested and roll it out evenly so it has room to puff on the tawa.
You can swap part of the maida for atta, but using 100 percent whole wheat will make the naan denser and less soft. A half-and-half mix works best if you want a healthier version.
Keep the heat at medium, roll the dough thin, and donβt overcook it. Removing the naan as soon as it gets those golden brown spots keeps it soft.
No, this stove-top method gives you the same smoky, charred effect without any special equipment.
Garlic Naan goes with almost any creamy curry or sabzi, but here are some tried-and-loved pairings that turn it into a full, comforting meal:
The word βnaanβ comes from the Persian word nΔn, which simply means βbread.β The earliest mentions of naan date back to 1300 AD in the writings of Indo-Persian poet Amir Khusrau. It was originally baked in royal Mughal kitchensβmaking naan the original food of emperors.
Now itβs over to you! Make a fresh, cozy, homemade garlic naan without special equipment using simple ingredients for that amazing restaurant-style flavour. Serve it hot, share it around, and watch how quickly it becomes a favourite.Β
Donβt forget to tag me on Instagram @my_foodstory when you make it. Iβd love to see your fluffy naans!
This article was researched and written by Harita Odedra.
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Shahi Tukda is a popular Mughlai Dessert which is loved by everyone all over India and other parts of the world. This is truly a royal dessert that melts in your mouth very similar to double ka meetha. This rich indulgent sweet combines fried bread, sugar syrup, Rabri and chopped nuts.Β Shahi Tukda Recipe Shahi...
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Β
Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.
This chutney follows Chettinad style, so the flavor is bit stronger than the usual milagai chutney we make often. It lifts even a plain idli and makes it feel special. It tastes too good with paniyaram also because the spicy-sour taste balances well with the soft batter.Β
[feast_advanced_jump_to]Vara Milagai Chutney is a classic and popular red chilli chutney known for its bright color and simple rustic taste. This chutney is traditionally served wihVella Paniyaram in Chettinad homes. The dry chili, onion garlic paste is kept little coarse, so the texture feels more natural. The bright red color comes mostly from the mix of chillies. It cooks fast also, so it really helps on busy mornings.
It tastes bold, has good flavor, and goes well with almost any South Indian tiffin we make often. As it cooks, the raw smell slowly fades and the chutney becomes a deep red mix. Some versions add garlic or skip tomato, but the taste stays close to the traditional one only.
There are version using tomatoes in this chutney but the traditionally tomatoes are not used. But it is your preference if you want to reduce the heat then you can add tomatoes while grinding and make this chutney too.
You can adjust this chutney based on what you like. For a brighter color, add few more Kashmiri chillies. For sharper taste, increase regular chillies little. A pinch of jaggery also balances heat if you prefer mild. Small changes bring slightly new taste but the main chilli flavor stays the hero.
I usually make this chutney whenever we plan dosa or idli for brunch. It needs very little chopping and comes together so quick If you like chutneys with small punch but still homely, this one fits daily meals nicely.Β
Vara Milagai Chutney is one of those quick chutneys I make when I don't want to spend too much time in kitchen but still need something tasty for dosa or idli. We love it with soft hot idlis.
1.To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.
2.Add 15 small onion.
3.Add 10 garlic cloves.
4.Add rock salt to taste.
5.Add 1 teaspoon tamarind.
6.Add little water and grind it slightly coarse.
7.Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.
8.Add the prepared chili paste.
9.Saute well.
10.Cook for 5-7 minutes or until raw smell leaves.
11.Finally add 1 tablespoon sesame oil.
12.Mix it well and switch off.
Chettinad style raw milagai chutney is ready.
Serve this chutney hot with idli, dosa, uthappam or even kuzhi paniyaram. It also goes nice with curd dosa or even chapathi if you enjoy a spicy side. Store the chutney in a tight jar and keep it in fridge. It stays good for around two days. You can warm it a bit before serving, just don't heat too much otherwise the color turns little dark.
Yes, you can add 1 tomato while grinding but chutney becomes less spcy. Traditionally tomatoes are not used for this chutney.
Yes you can, but then the chutney won't be much spicy, so adjust it how you like.
Yes, you can add big onion but small onion adds more taste.
Yes, it keeps well in fridge for two days. Just reheat a little before using.
It gives the best flavor for this chutney, and it matches the chili taste so well.
If you have any more questions about this Milagai Chutney RecipeΒ do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram,Β Facebook,Β PinterestΒ ,YoutubeΒ andΒ TwitterΒ .
Tried this Milagai Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Chettinad Milagai Chutney Recipe appeared first on Sharmis Passions.
Learn how to make Karnataka-style Vegetable Palav, also known as Rice Bath with a video tutorial and detailed step by step photos. Vegetable Palav is a flavorful one-pot meal that's aromatic, comforting and loaded with fresh vegetables. Vegetable Palav (yes, it is not pulao or pulav!) is a much loved one pot meal recipe very...
The post Vegetable Palav | Rice Bath Recipe | Karnataka Style Veg Palav appeared first on Cooking From Heart.
Starbucks medicine ball recipe is my cozy copycat Starbucks recipe for the viral honey citrus mint tea everyone orders when cold and flu season hits. Itβs a soothing mix of mint and peach tea, hot lemonade, and honey that you can easily customize for sweetness, caffeine and comfort at home.
If youβve spent any time on TikTok or Instagram this cold and flu season, youβve probably seen people clutching a warm cup ofΒ Starbucks Medicine BallΒ and swearing by it. This cozyΒ honey citrus mint teaΒ started as a secret menu hack and became so popular that Starbucks officially added it to the menu asΒ Honey Citrus Mint Tea.
As a nutritionist and recipe developer, I had to recreate this viral drink at home β with a version that still tastes like your favorite StarbucksΒ Medicine Ball tea, but lets youΒ control the sugar, caffeine and ingredients.
In this post, Iβll walk you through:
Starbucks Medicine Ball is aΒ hot tea drinkΒ made with:
The result is a warm, lemony, minty drink that tastes like a hug in a mug.Β Sweet, citrusy, with a hint of peachΒ and that refreshing mint finish.
Originally it was a βsecret menuβ drink that customers nicknamed:
It became so popular that Starbucks brought it onto the official menu under the name:
Honey Citrus Mint Tea
So if you walk into Starbucks and donβt see Medicine Ball on the board, look for Honey Citrus Mint Tea itβs the same drink, just with a more official name.
Let me quickly sell you on why this homemadeΒ Starbucks Medicine Ball tea recipeΒ deserves a place in your winter and allergy season routine:
This is one of those recipes I like to have on standby for βblahβ days when youβre not sick enough to live on soup, but you want something that feels caring and soothing. The honey citrus tea is not a medicine, but each ingredient plays a small role in why people reach for it and feel comforting while sipping the medicine ball.
Hot water plus herbal or green tea gives you:
Lemon or lemonade adds:
In the original Starbucks Medicine Ball, the citrus comes from a combination of lemonade and citrusy tea.
Mint and minty green teas are:
The peach herbal tea layer:
Honey is what makes this drink feel:
TheΒ Starbucks versionΒ Honey Citrus Mint Tea is made with:
For thisΒ homemade Starbucks Medicine Ball copycat, weβll keep the same flavor profile but use ingredients that are easy to find in most grocery stores:
Youβll get that same cozyΒ honey citrus mint teaΒ flavor, but with more control over the sweetness, caffeine, and overall ingredients.
Letβs talk numbers in simple, practical terms.
AΒ Grande (16 fl oz)Β Honey Citrus Mint Tea at Starbucks typically comes in around:
Most of the sugar comes from:
Thatβs totally fine as an occasional treat. But if youβre sipping it regularly or trying to reduce sugar, the homemade version makes much more sense.
With myΒ Starbucks Medicine Ball tea recipe, you can:
Iβve also included a lighter variation below if you want to cut sugar even more.
Short answer: it canΒ help you feel better, but it doesnβtΒ cureΒ anything.
Hereβs how I like to think of it as a nutritionist:
So, Medicine Ball firmly is more of aΒ comfort rituals that support youΒ , not a magic cure.
Nothing fancy here part of the appeal of thisΒ Starbucks Medicine Ball copycatΒ is you donβt need many equipment.
Hereβs the step by step method, followed by a recipe card style version you can paste into WP Recipe Maker.
This simple tweak:
Perfect for evenings or for those who avoid caffeine:
To make your Starbucks Medicine Ball tea vegan:
Maple adds a deeper, slightly caramel note; agave is more neutral.
If you donβt have access to Jade Citrus Mint and Peach Tranquility, try:
If you donβt keep lemonade at home or want even more control over sugar:
A simple ratio that works well:
Then proceed with the same tea steeping method.
If you absolutely need a sugar free option for medical reasons or strict diets:
Personally, I prefer using real honey in moderate amounts for flavor and simplicity. But you donβt take sugar you can make sugar free starbucks medicine ball.
You can boost the comfort factor with:
Yes, you can absolutely turn this into anΒ iced Starbucks Medicine BallΒ for warmer days.
You get the same cozy flavor, but in a crisp, refreshing iced drink.
You can easily scale this recipe and keep it ready during cold and flu season.
Method:
Most baristas still know it by the nickname Medicine Ball, but the official name on the menu isΒ Honey Citrus Mint Tea. So if you want to order as customised version.
Yes.Β Honey Citrus Mint TeaΒ is the official Starbucks menu name for what most of us callΒ Medicine BallΒ orΒ Cold Buster Tea. Same drink, different name.
Not completely. The original Starbucks version uses aΒ green tea blend, so it does contain a small amount of caffeine β much less than coffee but not zero. To make aΒ caffeine-free Medicine Ball at home, use herbal mint tea instead of green tea.
A Grande Starbucks Honey Citrus Mint Tea often has around 30+ grams of sugar, mainly from lemonade and honey/honey blend.
With theΒ homemade version, you can:
UseΒ more water and less lemonade
Use aΒ low-sugar or unsweetened lemonade
UseΒ less honeyΒ or a sugar-free sweetener if needed
This can significantly reduce the sugar while keeping that comforting flavor.
No, I wouldnβt label it a weight loss drink. Itβs best to think of it as aΒ cozy, hydrating teaΒ you enjoy in moderation.
If youβre working on weight loss:
Use theΒ lighter versionΒ with less lemonade and less honey
Remember that itβs more of aΒ comfort ritual, not a diet hack
For older kids and teens, a milder, caffeine-free version can be a soothing warm drink, but:
Never give honey to children under 1 year.
Use less lemonade and less sweetener so itβs not overly sugary.
Opt for herbal teas (no green tea) to avoid caffeine.
Always check with your pediatrician if youβre unsure.
YouΒ canΒ enjoy aΒ homemade Medicine Ball teaΒ regularly if you:
Keep an eye on the total sugar in your day
Choose theΒ lighter or herbal versionsΒ more often
Treat it as aΒ comforting, flavored teaΒ rather than a medicine
If you have specific health conditions (blood sugar issues, reflux, etc.), talk with your healthcare provider about what works best for you.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe toΒ Rekhaβs Whatsapp. You can follow me onΒ Instagram,Β Facebook,Β Youtube,Β PinterestΒ for more food inspirations.
Eggless white fruit cake is a soft, delicious and creamy cake. It is one of the easiest fruit cakes that you can make because there are no complicated steps involved. The batter is made with flour, oil, butter, condensed milk and a good amount of soaked fruits. If you are looking for an eggless fruit...
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Spicy bean soup is a warm and comforting soup perfect for chilled days. With just basic ingredients, the kidney bean soup can be made in no time. The kidney beans are simmered with onion, garlic, tomato puree, vegetable stock and results in an amazing flavour. This soup is perfect for those days when you want...
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Candy Cane Cookies are cookies that are a colorful treat especially for Christmas season. Candy Cane Cookies hone our baking skills and makes us move from novice to an expert in baking. These have a soft with a light crisp texture. The twisted red-white shape looks really cute on a plate. These taste mildly sweet and buttery, so it goes well with milk or tea. Kids get really excited seeing the candy cane shape and the bright colors.
This recipe is usually made winter holiday, but you can make it any time for little mood lift. The dough is easy to work with. Twisting the two colors together feels relaxing once you get hang of it. It's a good recipe to practice shaping cookies if you are still learning.
[feast_advanced_jump_to]Candy Cane Cookies are festive cookies made with butter sugar dough. One half of the dough is colored to make stripes. The texture is soft inside with gentle crunch at the edges. The mild vanilla flavor mixes well with butter. The cookies are shaped into canes by rolling two colored ropes and twisting them. This makes pretty swirl.
You can change the color using gel or powdered colors. Some people like adding almond essence or peppermint for different taste. The plain vanilla version is simple and nice for everyday snacks. The red twist makes them look festive without extra work. It goes good with coffee, milk, or hot chocolate
The dough is flexible. You can refrigerate it to make shaping easier. If the ropes feel very soft, chilling helps. You can make mini or longer canes depending how you roll the dough. The same base dough can be used for sugar cookies too. This is a must try recipe and you will enjoy making it again and again.
I usually bake these in small batches. The cookies spread a bit and gets even color when baked slowly. It's a perfect for making on parties and get-togethers. It was fun shaping these cookies, I loved to do it and mittu was awed seeing these cookies.She insisted to take it to school for her snacks.
I asked amma to shoot a video using my mobile just to show how to shape the candy cane cookies, hope its useful do check it out.
1.Measure and add flour to a sieve, then add baking powder and salt.
2.Sieve it well for even mixing.
3.Now in another mixing bowl, add butter and powdered sugar. Cream together butter and sugar.
4.Whisk it well until creamy, I used electric handmixer. Then add an egg.
5.Whisk it for a minute, then add vanilla essence or any essence of your choice
6.Now add flour mixture, combine and gather to form a soft dough.
7.Now your basic cookie dough is ready. Cling wrap it and refrigerate. I took half of this dough for this candy cane cookies and used the other half for sugar cookies.
8.Divide the dough into 2. Take one portion add red food color, I used red rose liquid food color.
9.Mix well so that the color is even in the dough. Cling wrap both the dough separately and refrigerate at least for 20 minutes.
10.Now take the dough out pinch small pebble sized ball from each color. Now first take the plain color dough. Roll it with your fingers like this.
11.Repeat the same for red color too. Place both the ropes side by side, close to each other then twist and turn.
12.Twist and turn like this to get a spiral. Check out the video demonstration to get a clear idea. While you do this, preheat oven at 180 deg C for 10 minutes.
13.Bend one side to form cane shape.Repeat the process until the entire dough is finished. Arrange it in a baking tray with butter paper. Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to brown.
Cool down completely then store in a clean airtight box.
Serve them with warm milk, tea or even pack them for gifting. This recipe goes good for dessert tables or small snack boxes. Store the cookies in airtight box once it cooled fully. It stays fresh for around a week at room temperature. If they soften later, you can warm for a minute to refresh.
Yes you can, replace with little milk but the cookies might be slightly less soft.
Mostly the dough was too warm, refrigerate it for few minutes and try again.
Yes you can, gel gives a brighter color with very little quantity.
You should chill the shaped cookies before baking, it helps them hold shape better.
You can make the cookies and store them ahead. It stays well for a week .
If you have any more questions about this Candy Cane Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,Β Pinterest, Youtube andΒ TwitterΒ .
Tried this Candy Cane Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Candy Cane Cookies Recipe appeared first on Sharmis Passions.
Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.
You can make this cookie when you want something that looks fancy but easy to bake at home. The mix of fruits and nuts adds both flavor and texture, so feels like every bite have little surprises. It is a cookie that fills eyes, heart and tummy all together. It's a must try recipe to munch on.
[feast_advanced_jump_to]Fruit and Nut Cookies are eggless buttery cookies made using dry fruits & nuts with flour, butter & sugar. The dough is soft and smooth, after baking the cookies comes out little crisp at edges and soft inside. You can either make them small or slightly bigger, both ways they tastes really good.
The dried fruits cranberries, apricots and grapes give tangy sweet taste, and pistachios and other nuts gives mild crunch. The flour and butter base gives gentle richness without making it too heavy. You can also add your favorite nuts or dried fruits depends on what you have at home.
These cookies are very versatile and can be made ahead because dough keeps well in fridge. The log method is nice because you can slice as need and bake fresh cookies every time. You can also roll small balls and bake them directly if want quick cookies.
I usually make these when friends come over because they look colorful and little fancy. They also makes nice small gifts in jars or tiny boxes, and everyone just loves them.
These fruit and nut cookies are so buttery and flavourful with the crunch in nuts and dry fruits that we loved it so much, it resembled and tasted like the karachi biscuits a lot.
1.Measure and take butter in a mixing bowl, add powdered sugar to it.
2.Whisk it well,I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
3.Now add vanilla essence and salt. Finally add in the flour
4.Mix with a spatula to form a dough.
5.Now use your hands to roll into a ball, cling wrap it and refrigerate it.
6.I used half of the dough for this cookie. Chop the dry fruits and nuts. Now half portion of the prepared dough add the dry fruits and nuts.
7.Mix it well so that the dry fruits and nuts are evenly distributed. Now shape it into a log,place it on a butter paper.
8.Wrap it well, refrigerate it for at least 1 hour. Slice the log. Preheat the oven at 180 deg C for 10 minutes.
9.Slice it Β not too thick or too thin. Transfer Β it to a baking tray lined with aluminium foil.Bake in preheated oven for 10-12 minutes or until the edges turn golden.
Cool down then store in airtight container.
Serve them with tea, coffee or cold milk, they taste lovely anytime. This goes well as a small festive treat in jars or gift boxes. Store leftover cookies in airtight container once cooled. They stay fresh for weeks in fridge and can be enjoyed later as snack.
Yes you can, use whatever you like or have at home, all will taste nice.
It is normal, cookies get crisp after cooling. Don't over bake.
Yes you can keep it in fridge for 2-3 weeks and slice fresh when needed.
Yes you can, sometimes I do that, works fine too.
Try to, so that cookies bake evenly, otherwise some will be soft or over baked.
If you have any more questions about this Fruit & Nut Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,Β Pinterest, Youtube andΒ TwitterΒ .
Tried this Fruit & Nut Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Vegetable au Gratin is a classic baked dish made with tender mixed vegetables & mushrooms coated in a smooth white sauce and topped with a golden cheese layer. Itβs simple food but feels both comforting and special. I often make it for weekend dinners or on days when I want something easy yet satisfying. If...
Paneer Pav Bhaji Dip is the ultimate party starter! This cheesy, spicy, fusion-style dip packs all the bold, buttery, street-food flavors of classic Indian Pav Bhaji-now transformed into a creamy, scoopable appetizer everyone will devour. This Pav Bhaji Dip is perfect for game nights, potlucks, holiday spreads, or anytime you need a quick, crowd-pleasing vegetarian [β¦]
Stained Glass Cookies are such a cute and colorful treat, and sometimes I feel they look too pretty so you almost feel bad to bite into them. These come out slightly crisp at the edges with a soft bite inside, and that melted candy in the center gives the real glass like effect which kids get super excited about.Β Stained Glass Cookies are treat to eyes, heart & tummy and any time wonder snack. Stained Glass Cookies are a must try at home for its taste & for the joy of baking!
The best thing is the dough doesn't need any fancy steps or extra effort. The crushed candies melt nicely while baking and then set into a shiny centre once cooled. It goes so well with tea and also works like a sweet little edible gift. You can even hang them like ornaments if you poke a hole before baking.Β
[feast_advanced_jump_to]Stained Glass Cookies are basically butter cookies made with a small cut out in the middle which we fill with crushed hard candies. Kids like it mainly for the colors and the glass effect. The vanilla in this recipe gives a nice bakery kind of feel and mixes well with the buttery dough. The dough also holds its shape pretty well since I usually chill it before rolling out.
This recipe uses a simple dough made using maida, powdered sugar and butter, so the flavor stays mild and sweet. I have used colored candies based on the theme, but you can mix any shades you want, each batch looks different and that's the fun part. Kids love helping with crushing the candies and filling the centres too.
You can go with any shapes like stars, flowers, hearts or whatever cutters you have. You just need one big cutter and one small cutter for the hollow part. The candies bubble slightly while baking and settle down beautifully after cooling. Sometimes I mix two candy colors for swirl patterns.Β
Stained Glass Cookies is a dream come true for me. Yes I had been eyeing these cookies for the past 2 years and this year somehow gained confidence and tried it.The hard candies are crushed to fill in the center holes and while baking it spread out giving the cookies a glossy look. I clicked the cookies to hearts content and loved these clicks too, I couldn't take my eyes off, aren't they looking pretty?!
I usually bake these during holidays or family get-togethers as it brightens up the whole box and tastes really nice with a warm drink too.
1.Measure and take butter in a mixing bowl, add powdered sugar to it
2.Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
3.Now add vanilla essence and salt. Finally add in the flour
4.Mix with a spatula to form a dough.
5.Now use your hands to roll into a ball, cling wrap it and refrigerate it
6.I used only half of the dough for this cookie. Take your cookie cutters, you need a bigger one and a smaller one like this. Roll out the dough slightly thin. Cut out using the cookie cutters.
7.Remove the smaller flower.Now arrange it in a baking tray with parchment paper.Take a stick or toothpick. While you do this, Preheat oven at 180 deg C for 10 minutes.
8.Prick holes a the top of each cookies, incase you want to hang these cookies for decoration.Slice the log. Keep the baking temperature for 12 minutes. Bake the cookies for the first 9 minutes.
9.Take your candies, crush each color separately and keep it ready.
10.Now fill the holes with crushed candies,Bake for the remaining 3 minutes until it bubbles up. Let it cool down for few minutes.
11.Carefully remove the cookies and cool down in wirerack.
Cool down then store.
Serve the cookies with milk, tea or even hot chocolate. They look nice on festive plates or packed in small gift boxes also. Store the leftover cookies in a airtight box only after it cools down completely. It will stays fresh for almost a week when kept in room temperature.
You can skip, but the cookies may spread out and lose shape. Chilling makes it behave better while baking.
Sometimes the candy just needed few extra seconds in the heat, or maybe it was crushed too fine, so it didn't shine much.
Yes, the dough stays fine in the fridge for around 2-3 weeks, so you can prepare earlier also if you want.
That usually means the centre got a bit over-filled. Just reduce the candy a little next time.
You can, but it might get overcooked and lose color. Adding it in the last minutes gives better finish and texture.
If you have any more questions about this Stained Glass Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,Β Pinterest, Youtube andΒ TwitterΒ .
Tried this Stained Glass Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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I bet youβve never had chole this way before! It combines the comfort of chole with the goodness of spinach to make this delicious Spinach and Chickpea Curry or Chole Palak that will make you want to lick your bowl clean!Β
Eating your winter greens has never been this delicious and this Spinach and Chickpea Curry aka chole palak is so delicious that it will make even non palak lovers fall in love! I was so excited when testing this recipe, because believe me, itβs amazing how much flavor this curry packs in just 25 minutes!Β
Save this for when youβre too tired to think, meal prep for the week ahead, or even when you want to feel like youβre eating something nourishing without sacrificing taste. If you love the classic Pindi Chole, itβs time you give this variation a shot.Β
Yes, you can! Thaw it completely, squeeze out the excess water, and blend it into a puree. Fresh spinach gives you a brighter colour and flavour, but frozen works in a pinch and saves you the blanching step.
Spinach turns dark when itβs overcooked or not cooled quickly enough after blanching. The ice bath is key, it stops the cooking process immediately and locks in that vibrant green colour. Skip it, and youβll end up with a dull, olive-toned curry.
Absolutely! Methi (fenugreek leaves) will give you a slightly bitter, earthy flavour thatβs delicious with chole. Kale works too, though itβs a bit tougher, so blanch it a little longer. Amaranth leaves or mustard greens are also great options if you want to switch things up.
Cook the spinach puree for a good 3-4 minutes after adding it so it absorbs all the masala and thickens up. If itβs still too thin, let it simmer uncovered for a bit longer. The curry should have a thick, coating consistency, not a soupy one.
This chickpea and spinach curry is delicious on its own, but it really shines when you pair it with the right sides. Here are some easy combinations that work beautifully:
Spinach and chickpeas are a powerhouse combination when it comes to nutrition. Spinach is packed with iron, and chickpeas are loaded with protein and fiber, making this curry a complete, balanced meal in one bowl. The best part? The vitamin C from the tomatoes actually helps your body absorb the iron from the spinach more effectively. So not only does this chole palak taste comforting, itβs also working behind the scenes to nourish you in all the right ways.
This chole palak is comfort food at its best, and I hope it becomes a regular in your kitchen. If you make it, Iβd love to see how it turns out, tag me on Instagram @my_foodstory!
This article was researched and written by Harita Odedra.
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These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)
Itβs cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form!Β
My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.
To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and thatβs it! You have a dough!Β
For this recipe, weβll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate βlava bomb,β which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, itβs oozy, melty, and so delicious.
Continue reading: Molten Lava Cookies
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If you wanna live with just one pasta recipe for the rest of your life then that has to be the recipe of this marry me shrimp pasta! This is the undisputed winner of best pasta ever!
If you are looking for a fail-proof family friendly pasta recipe for the upcoming holiday season, then I have the absolutely right one for you today!
Look no further and lock this marry me shrimp pasta in your menu and trust me it will become the showstopper of your dinner table!
The spin-off of the iconic marry me chicken, this marry me shrimp pasta is no less in its glory and for shrimp lovers like me this is an ultimate pasta dish which will keep reappearing on our dinner table!
What is Marry Me Shrimp Pasta?
I was literally intrigued by the name of this pasta! So I had to research it! Legend has it that this pasta is so good that it could inspire a marriage proposalβhence the quirky name!
Well, the cooking enthusiast in me had to test it for herself if it is really THAT good! Even though I do not have any upcoming proposal ideas on my mind!
And I thank my stars I did!
This marry me shrimp pasta is one such phenomenal recipe that anyone can hardly resist its addictiveness no matter how hard she/he has programmed themselves not to overeat!
The post Iconic Marry Me Shrimp Pasta | Best Pasta Recipe Ever first appeared on Flavor Quotient.
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