You’re in for a real treat when you devour this delightful, fluffy, and soft cake that relies on the sweet and tart taste of zesty orange. This luscious fresh cake is loaded with the tanginess of oranges and decorated with an irresistible whipped cream frosting that will surely tantalize your taste buds!!

 Cuisine: Continental

Prep Time: 10 mins
Cook Time: 25-30 mins

Spice Level:  Sweetie-licious!!

Preheat the oven to 350F. Grease a 7-inch cake pan and line the bottom with parchment paper.

In a mixing bowl, combine 5 tbsp of unsalted, room temperature butter along with 1 cup of brown sugar using a hand mixer or whisk until light and fluffy. 

Add ⅓ cup milk and mix gently until combined using a hand mixer. Add ½ cup freshly squeezed orange juice, ½  tsp vanilla extract, and 1 tbsp of finely grated orange zest(grated from the orange peel).

Sift 1.25 cups of all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt in another bowl.

Add the sifted dry ingredients little by little to the wet ingredients bowl and fold the mixture just until it is incorporated. You can also use a low-speed hand mixer to mix the ingredients to a lump-free smooth texture. Do not overmix the batter.

Transfer to the cake pan and bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool down completely. Top it with whipped cream frosting just before serving!

This rich and creamy pudding topped with raspberries is the most healthy breakfast you can make within minutes. This make-ahead, grab, and go recipe is loaded with fiber and nutrition and easily squashes any dieter’s dessert cravings!!

 Cuisine: American

Prep Time: Overnight
Cook Time: NA

Spice Level: Sweet

1) In a small jar, use a fork to roughly mash 50 gm of raspberries.
2) Add 3 tbsp of chia seeds along with a tsp of maple syrup and give it a good mix.
3) To the raspberry chia mix, slowly add 180ml of milk and stir well.
4) Refrigerate the pudding overnight and serve along with fresh raspberries!
5) Add chopped nuts for an extra crunch!

Make any day sweeter with this celebratory cupcake bursting with sweet blueberries and tangy lemon flavor. These melt in your mouth, decadent miniature treats are made more heavenly with a  swirl of delicious, fluffy, and sunshiny frosting that indeed calls for a special occasion!

 Cuisine: American

Prep Time: 10 mins
Cook Time: 15-20 mins

Spice Level: It’s heavenly!

Here’s how you do it

1) In a bowl sift in ¾ cup of flour, 1 tsp of baking powder, a pinch of salt, and mix until combined.
2) Add in the zest of 1 lemon, give it a gentle stir, and set aside.
3) In a separate mixing bowl, beat ¼ cup of softened butter until it’s creamy.
4) Add ½ cup of sugar and beat until it gets fluffy.
5) Break-in 1 egg, 1 tsp vanilla extract, and whisk until combined well.
6) Gently cut and fold the dry ingredients using a spatula and add 3 tbsp of lemon juice, ¼ cup of buttermilk, and combine until the mixture is smooth.
7) Toss the blueberries in 1 tsp flour and gently fold it into the mixture.
8) Preheat the oven to 350F and line the cupcake tin with cupcake liners.
9) Evenly distribute the batter between the cupcake liners and make sure to fill about 3/4th full.
10) Bake them for 15-20 minutes or until a toothpick inserted comes out clean.
11) Allow the cupcakes to cool before frosting them.

For the frosting:
In a bowl, add ½ cup of softened cream cheese and use a hand mixer to beat for 2 minutes or until it’s smooth. Add 1 tbsp of icing sugar, ½ tsp of vanilla extract, 5 drops of lemon juice and continue mixing until fully combined, scraping down the sides of the bowl as needed.
Use a piping bag to frost the cooled cupcakes and enjoy these supremely moist cupcakes!

Titbits:

* Adding buttermilk yields a super moist cake. It can also be substituted with milk.  
* You can also use a couple drops of lemon extract instead of lemon juice.
* While prepping the frosting, half the quantity of cream cheese can be replaced for butter.

Bake up a delectably delicious, ultra-moist loaf treat of your dreams that goes perfectly with your morning coffee. The decadence of a regular loaf cake is elevated to the next level using the all-time favorite banana and chocolate combo which indulges you with ever happiest feelings!. 

 Cuisine: Continental

Prep Time: 10 mins
Cook Time: 40 mins

Spice Level: Sweet

Wet ingredients:
Puree two bananas in a blender along with sugar to a smooth consistency.
In a mixing bowl, add the pureed banana, 120 ml of oil, 1 tsp of vanilla, 1 tsp of vinegar. Whisk until combined.

Dry ingredients:
In another bowl, sieve together 1.5 cups of all-purpose flour, ½ cup of cocoa powder, 1 tsp baking powder, ¼ tsp of baking soda, ¼ tsp of salt.

1) Add the dry ingredients to the banana mixture and use the cut and fold technique to blend them gently into a thick batter without any lumps.
2) Stir in ¼ cup walnuts and add in 120 ml of milk to form a thick and smooth consistency.
3) Line a parchment paper on a loaf pan.
4) Spoon the cake batter to it and use an offset pan to spread evenly.
5) Sprinkle the chocolate chips on top.
6) Bake at 350 F (180 C) for 40 minutes or until a toothpick inserted comes out clean.

These scrumptious, soft, refreshing and totally delicious cookies become an all time simple pantry staple snack. They are remarkably tender, gooey and buttery studded with sweet strawberries that taste just like an old fashioned strawberry shortcake.

 Cuisine: American

Prep Time: 25 mins
Cook Time: 15 mins

Spice Level: Sweet

Here’s how you do it

1) In a bowl, sift 1 ¼ cups of flour, ½ tsp of baking powder, ⅛ tsp of baking soda and set aside.
2) In another mixing bowl, beat 4 oz of cream cheese and 4 oz of butter both softened to room temperature along with ¾th cup of sugar until it’s light and fluffy.
3) Add in 1 egg, 1 tsp of vanilla extract and beat until it’s pale and creamy.
4) Gradually add the dry ingredients to the cream cheese mixture and mix it using the cut and fold method until just combined.
5) Coat ¾ cup of strawberries cut into chunks in 1 tsp of flour and fold it in the cookie dough.
6) Using an ice cream spatula, make around 18 balls with the dough and freeze them for 20 mins.
7) Slightly flatten it and bake them in batches using a cookie tray at 350F for 15 minutes or until the edges start to turn slightly brown in color.
8) Cool to room temperature and store these melt-in-your delights in an airtight container!