Key Lime + Chocolate Pudding

This past December when I visited Fort Meyers, I stopped by the famous Sun Harvest Citrus to buy oranges. While I was there, they were selling key lime & chocolate soft serves, which sounds like a weird combination of flavors, but it tasted really good!

When I came back home, I tried to recreate the soft serve, but I was in no mood to deal with my ice cream machine since it likes to throw tantrums very often. Instead I made a pudding using avocados which makes the pudding extremely creamy and delicious!

Key Lime + Chocolate Pudding
Key Lime + Chocolate Pudding

Key Lime + Chocolate Pudding

(Raw Vegan & Paleo)

Key lime:
1 avocado
Zest & juice of 1 small lime
1 tbsp honey
1/4 tsp vanilla extract
Chocolate:
1 avocado

2 tbsp chocolate chips
1 tbsp maple syrup
1 tbsp cacao powder
1 tsp vanilla extract
Directions: 
1. In a medium sized bowl, whisk all the ingredients for the Key Lime pudding until smooth. Place the bowl in the fridge.
2. Melt the chocolate chips in the microwave for 1 minute. Take the rest of the ingredients for the chocolate pudding & whisk it until there are no avocado chunks left. Slowly add in the melted chocolate to the mixture until everything is combined.
3. Next, take 2 margarita glasses & layer the chocolate & key lime pudding until you have used up both the mixtures. Serve cold with a lime slice & shredded coconut. Enjoy!

 If you make this pudding, make sure you tag #medhacooks & @medhacooks so I can see your beautiful creations!

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Kheer: Indian Rice Pudding

Kheer is a dessert that is made during any religious Hindu holiday or any day of the year. Both Hindus & Muslims in India enjoy this delicious dessert which is very easy to make.

My mom uses the 1:1:5 ratio for rice: sugar: milk. This ratio works everytime & even the most unqualified cooks are able to make Kheer without any mistakes.

Kheer: Indian Rice Pudding
Kheer: Indian Rice Pudding

Kheer

1 stick of cinnamon
1 cup brown sugar
1 cup small grain rice
5 cups of 2% milk (at room temperature)
1 tsp ground cardamom

Directions
1. Soak the small grain rice in hot water for at least 1 hour. After the hour, drain the water out so you just have the rice left.

2. In a heavy pan at medium heat, place all of the ingredients in the pan & constantly stir until slightly thickened (this takes about 30 minutes). Make sure you are constantly stirring so that the milk doesn’t burn.

3. Take the pan off the heat, & let the Kheer cool slightly before serving. Reminder: The Kheer will thicken as it cools down.

4. Serve warm or cold with almonds, raisins & ground nutmeg. Keep all left overs in the fridge. Enjoy!

 

Vegan Nutella Mugcake

If you personally know me, you would know that I have a huge obsession with Nutella. I actually prefer Nutella over peanut butter, which is crazy because I’m also in love with peanut butter.

This Mugcake does not have the same texture as a traditional cake would. It’s spongy & moist and tastes delicious with vanilla ice cream, berries & extra Nutella on top!

I hope you enjoy this Nutella Mugcake as much as I do ☺️


Vegan Nutella Mugcake

2 tbsp almond flour*

1 tsp all purpose flour

2 tbsp Nutella or Justin’s hazelnut butter

2 tbsp milk

1/4 tsp baking powder

1/2 tsp vanilla extract

Directions

1. Mix all of the ingredients together in a small bowl & pour batter into a greased tea cup. (Spread grapeseed oil or butter on the side of the cup).

2. Microwave for 1 minute for a spongy texture. If you want a more cake-y texture keeping microwaving the Mugcake at 15 second intervals until your desired texture is reached.

3. Let the Mugcake cool for 3-5 minutes & then serve with vanilla ice cream & berries. Enjoy!

* If you don’t own almond flour, replace it with 2 tbsp of all purpose flour & do NOT add in the extra 1 tsp of all purpose flour.

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French Crepes

Over the weekend I learned how to make the perfect crepes! For the the past 4 years, I’ve been trying to recreate the crepes that I ate in Paris in Spring of 2012. Luckily I had a real French lady help me! Thank you Déotille! 😘

There is a special, secret ingredient that you must add in order to get the perfect crepe.

I hope you give this recipe a try! 😊


French Crepes by Déotille 

300g of flour

6 eggs

Pinch of salt

30g of melted butter

50g brown sugar

750 ml milk

100 ml Beer

Directions

1. Mix all the ingredients together using a whisk or a large spoon in a large bowl.

2. Heat a skillet on medium heat for about 5 minutes before making crepes.

3. To test if the pan is hot, grease the skillet using oil or butter. Make a tiny crepe & if bubbles start to form shortly after, the skillet is hot enough! Yay!!

4. Reminder: be patient while making crepes. If this is your first time making crepes, then it will take several tries before you cook & flip the crepe perfectly. Pour a ladle full of crepe batter (around 1/4 cup) into the hot skillet & spread thinly & evenly across the surface. Make sure the batter cover the entire pan!

5. When bubbles start to form, take your spatula & gently loosen the edges of the crepe. Flip the crepe & cook for about 30 – 60 seconds (it all depends how hot your skillet gets).

6. After the crepe is fully cooked, place the crepe in a play. Repeat step 5 as many times as you need.

Serve the crepes warm with Nutella, berries & homemade whipped cream! Enjoy! 😘😘

🎉 If you make these crepes, make sure you tag #medhacooks & @medhacooks so I can see your beautiful creations! 🎉

Make sure we stay connected on…

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Hot Cross Buns

Happy Easter!

If you are looking for a Hot Cross Bun recipe that is easy to make but still maintains the flavor, this is it!

The subtle hint of spice mixed with melted chocolate & butter makes these buns family & kid friendly.


Hot Cross Buns 

1 tsp yeast

1/4 cup sugar

1/2 cup warm milk

1 cup almond flour

1 3/4 cup all purpose or spelt flour

Pinch of nutmeg

1 tsp cinnamon

1 tsp vanilla extract

1 tsp all spice

1/2 tsp ground ginger

1 egg

2 tbsp melted coconut oil

100g dark chocolate chips
Directions

1. Combine yeast, coconut sugar and warmed milk in a medium sized bowl. Cover and set aside for 5 minutes.

2. In a large mixing bowl, add flour, spices, vanilla extract & chocolate chips. Mix well using a wooden spoon. Create a well in the center of the flour & combine the yeast mixture with the coconut oil & egg until a dough forms. On a floured surface, gently knead the dough.

3. Lightly grease the large mixing bowl with 1 tsp coconut oil and place the dough in the bowl. Cover and set aside for 1 hour (this allows the dough to expand).

4. Preheat the oven to 350F & divide the dough into 10 equal portions. Take the 10 portions & roll them into balls.

5. Lightly grease a pan with coconut oil & place the buns on pan. Let the buns sit for another 10 minutes before baking.

6. Place in the pre heated oven & bake for 10 minutes or until slightly golden and risen.

7. While the buns are cooling off, melt chocolate chips to make the cross.

8. Make a cross using melted chocolate or cashew cream. Serve warm with butter. Enjoy!
🌟 Use #medhacooks when you make my Hot Cross Buns!

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Vegan Chocolate Strawberry Scones

Since I’ve had more time to bake this weekend, I decided to venture out of my comfort zone & attempt to make scones.

The first try didn’t go so well but the second time around went pretty well! However after my disastrous first trial I used up all the eggs in my house & ended up using a ‘chia egg’ as a replacement for the second trial. I’ll continue to improve the recipe & research different ways to make the scones even tastier!


Vegan Chocolate Strawberry Scones 

1 tbsp chia seeds + 3 tbsp water (or use 1 egg)

3/4 cup milk

2 cups all purpose flour

1/4 cup cacao powder

1 tbsp baking powder

1/4 cup brown sugar

1/2 tsp sea salt

6 tbsp melted coconut oil or butter

1 tsp vanilla extract

1/2 cup chopped strawberries

1/4 cup chocolate chips

Directions

1. Preheat oven to 400 F and line a pizza pan with foil & coat with oil.

2. In a small cup, mix the chia seeds with the water & set aside until the chia seeds absorb the water. It will turn into a thick paste.

3. In a medium sized bowl, mix together all the dry ingredients.With a spatula, make a well in the middle of the bowl. In the well add the vanilla extract, milk, oil/butter. With the spatula combine the dry ingredients into the wet ingredients. I recommend you to use your hands in this part so the dough won’t get overworked.

4. Gently sprinkle in the chopped strawberries and chocolate chips.

5. With slightly damp hands (so the dough will not stick to your hands), place the dough onto the prepared pizza pan. Shape the dough into a flat circle about 9 inches wide.

6. With a share knife, cut down the scones until you have 8 equal slices.

7. On the middle rack of the oven, bake the scones for 25 minutes. Let the scones cool fully before removing them from the pan. Cut into the 8 slices you made before baking so the scones will separate easily. Enjoy!

🌟 Use #medhacooks when you make my recipes! I love seeing your recreations! 🌟

Make sure you follow me on…

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Nutella Cake Pops

Hello! It’s been a long time since I’ve written a blog post! These past 3 weeks have been the busiest weeks of my entire life 😓 I should not be complaining since I would rather have too many things to do instead of being completely bored, but it’s nice to have a break once in a while! 😃

Back in 2013, I created these Nutella Cake Pops & I recently found the recipe in an old notebook of mine. I revamped the recipe & now these cake pops taste more like the real cake pops than before! I hope you give these a try & share with me your opinions! ☺️


Nutella Cake Pops

(Vegan & Gluten Free)

1/2 of a banana, mashed

1/3 cup gluten free rolled oats

1/2 tsp instant coffee powder

1 heaping tbsp coconut flour

1/4 heaping cup Nutella

Chocolate chips (optional)

Directions

1) Mix all ingredients together except for the chocolate chips. It should resemble the consistency of sticky dough. If the mixture is too dry, add more Nutella; if the mixture is too sticky add more coconut flour.

2) Scoop the dough into 6 balls & microwave for 1 minute. (Don’t worry if the balls aren’t perfectly shaped, after they are microwaved, you will roll it into shape again).

3) Let the balls cool & roll in spheres. If you want, melt chocolate chips in the microwave for 1 minute & coat the Nutella cake pops with the melted chocolate. Allow the cake pops to sit in the fridge for 30 minutes before serving. Enjoy! ☺️

Before you eat the cake pops, make sure take a picture & tag me on Instagram using #medhacooks! 

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Carrot Cake Donut Holes

After 6 months of trying (& failing) to create a carrot cake, I decided to step down & make a simpler dish that would still have the spices & flavor of carrot cake.

The main ingredient in this recipe is the dates, which are high in energy & good to eat right before a workout. So technically I created a pre workout snack but let’s be real, this is the ideal small & tasty dessert right before bed or when your midnight cravings kick in.


Carrot Cake Donut Holes

(Vegan, Gluten Free & Paleo)

Ingredients
1 cup pitted dates

1 cup walnuts

1 cup grated carrots

1/4 cup raisins

1 tsp cinnamon

Pinch of freshly grated ginger

cream cheese

Directions

1) Blend all the ingredients in a blender until a sticky ball forms.

2) Remove dough from the blender and roll into 13 balls with your hands. Stick your thumb into the center of the ball (like you would when you make thumbprint cookies) & make a small well. Fill the well with cream cheese & keep in the fridge for 30 minutes before serving. Enjoy! ❤️

Make sure you use #medhacooks when you recreate my recipes! I love seeing your recreations!!

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Strawberry Chocolate Chip Cookies

It’s impossible to be sick of chocolate chip cookies, but I decided to spruce up the recipe by adding in chopped strawberries. The result? Moist, sweet and fluffy cookies that taste delicious with a tall glass of milk!

 
Strawberry Chocolate Chip Cookies

Inspired by http://www.chelseasmessyapron.com/best-ever-healthy-chocolate-chip-cookies/

2 tbsp vanilla extract

1 large egg

4 tbsp brown sugar

1/2 cup coconut oil/butter at room temperature

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

Pinch of salt

1/2 cup chocolate chips

1/2 cup chopped strawberries

Directions 

1) Combine the vanilla extract, large egg, and brown sugar in a bowl. Next beat in the coconut oil until just combined.

2) Stir in all the dry ingredients together until combined then fold in the strawberries & chocolate chips.

3) Chill the dough in the fridge for at least one hour.

4) Preheat the oven to 350F. Using a cookie scoop out balls of the dough onto a lined pan & bake for 8-10 minutes or until lightly browned around the edges.

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Chocolate Mugcake stuffed with White Chocolate & Raspberries

After 2 years, I finally perfected the recipe for the chocolate mugcake! I decided to spice up the generic recipe by adding white chocolate chips and raspberries in the center 😍

It almost tastes like a lava cake except the white chocolate doesn’t ooze out of the cake. Instead it stays put in the center & gives the Mugcake a nice cake-y texture with a ganache consistency in the center.


Chocolate Mugcake stuffed with White Chocolate & Raspberries

(Vegan)

2 1/2 tbsp (25g) all purpose flour

1 tbsp (15g) sugar

1 tbsp (10g) cacao powder

1/8 tsp (2g) baking soda

pinch of salt

3 tbsp milk

1 tbsp oil or butter

1/4 teaspoon vanilla extract

20g white chocolate

4 (15g) Raspberries

Directions
1) Coat a small bowl or a tea cup with oil.

2) Mix the first 5 ingredients together until there are no clumps. Next, add in the milk, oil & vanilla extract and mix until a batter forms.

3) Place half the batter in the oiled bowl & place the white chocolate & raspberries in the center. Finally, pour the remainder of the batter on top & microwave for 1:30 to 2 minutes. Serve warm with vanilla ice cream & Nutella 😋 Enjoy!

Make sure we stay connected on…

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