Lemon-Berry Firecracker Cake is a delicious and vibrant cake that is perfect for any occasion. This easy-to-make dessert starts with a classic yellow cake mix, and is then loaded with fresh blueberries, raspberries, white chocolate chips, toffee bits, and colorful sprinkles. The addition of Greek yogurt, lemon juice, and lemon zest give the cake a bright and zesty flavor that is sure to please. The result is a moist and flavorful cake that is sure to be a hit at any gathering.
1 box yellow cake mix
1/2 cup vegetable oil
1/2 cup water
1/2 cup lemon juice
1/2 cup plain Greek yogurt
2 tablespoons lemon zest
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup white chocolate chips
1/2 cup toffee bits
1/2 cup colorful sprinkles
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
In a large bowl, mix together cake mix, eggs, vegetable oil, water, lemon juice, and Greek yogurt until combined. Stir in lemon zest.
Gently fold in blueberries, raspberries, white chocolate chips, toffee bits, and sprinkles.
Pour batter into prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool completely before serving. Enjoy!
Make sure to use a 9-inch round cake pan for this recipe.
Be sure not to overmix the batter, as this can cause the cake to be tough.
Allow the cake to cool completely before serving.
If desired, top the cake with additional fresh berries, white chocolate chips, toffee bits, and/or sprinkles.
Store any leftovers in an airtight container at room temperature.
Red velvet whoopie pies with blueberries are a delicious treat that combine the classic flavor of red velvet cake with the sweet and tart flavor of blueberries. The red velvet cake is made with buttermilk, eggs, butter, and red food coloring, creating a moist and indulgent treat. The blueberry flavored filling is light and creamy, and the combination of the two flavors is simply irresistible. These whoopie pies are perfect for any occasion, from birthday parties to bake sales. Enjoy!
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 ounce (2 tablespoons) red food coloring
2 teaspoons pure vanilla extract
1 cup buttermilk
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup blueberries, fresh or frozen
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until fully incorporated. Beat in the food coloring and vanilla.
With the mixer on low speed, add the flour mixture in three batches, alternating with the buttermilk, until just combined.
Scoop the batter into 1-tablespoon mounds onto the prepared baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla.
Fold in the blueberries.
Spread a heaping tablespoon of the filling onto the flat side of a cooled cake. Top with another cake, flat side down, to make a sandwich. Repeat with the remaining cakes and filling. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Make sure to use fresh or frozen blueberries for the filling. Frozen blueberries will give the filling a smoother texture.
If you want a brighter red color in the cake, you can add more red food coloring.
When scooping the batter onto the baking sheet, make sure to leave enough space between each scoop so that the whoopie pies have room to spread while baking.
Allow the whoopie pies to cool completely before assembling.
Serve the whoopie pies immediately, or store them in an airtight container in the refrigerator.
This delicious dragon fruit smoothie is a fantastic way to start your day. It’s packed with antioxidants, fiber and vitamins that can help boost your energy and health. It is a tropical fruit native to Central and South America, with a sweet and slightly tart flavor. It’s often used in smoothies as a natural sweetener and for its unique taste. The fruit is high in fiber and vitamins A, B, and C, and is a good source of minerals like iron and calcium. It’s low in calories and fat, making it a great option for those looking to lose weight or maintain a healthy lifestyle. When blended with yogurt, it creates a creamy and satisfying smoothie that is full of essential nutrients and antioxidants. Dragon fruit smoothies are a great way to start your day or as an afternoon snack.
1 frozen banana
1/2 cup frozen dragon fruit
1/2 cup almond milk
1/4 cup plain Greek yogurt
1 tablespoon honey (optional)
2-3 ice cubes (optional)
Gather the ingredients: dragon fruit, banana, honey, yogurt, lime juice, and ice cubes.
Peel the dragon fruit and cut it into small cubes.
Peel the banana and cut it into small pieces.
Place the dragon fruit, banana, honey, yogurt, lime juice, and ice cubes into a blender.
Blend the ingredients together until smooth.
Pour the smoothie into a glass and garnish with extra dragon fruit, if desired.
Place all ingredients into a blender and blend until smooth.
Apple crisp is a classic comfort food dessert that is easy to make and delicious. It consists of a layer of sliced apples topped with a crunchy topping made of flour, butter, and sugar. The apples are typically spiced with cinnamon and sometimes nutmeg, and the topping is often finished off with a sprinkling of oats for added texture. The apples are then baked in the oven until the topping is golden brown and the apples are tender. The result is a warm, sweet, and crunchy dessert that is perfect for any occasion.
4-5 medium apples, peeled, cored and sliced
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup cold butter, cut into small cubes
Optional: additional 1/3 cup of light brown sugar and 1/3 cup of oats to sprinkle over the top
Preheat your oven to 350°F (176°C).
Peel and slice the apples into thin slices and place them into a 9-inch baking dish.
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
Cut in the butter using a pastry blender or two knives until the butter is in small pieces and the mixture resembles coarse crumbs.
Sprinkle the oat mixture over the apples in the baking dish.
Bake for 40 minutes or until the oat mi
Serve with a scoop of vanilla ice cream or whipped cream if desired. Enjoy!ture is golden brown and the apples are tender.
Bake the apple crisp for 30-35 minutes, or until the apples are tender and the topping is golden brown.
Allow the apple crisp to cool for 10 minutes before serving
This Creamy Banana Lettuce Salad is a simple and refreshing side dish that is sure to please. It is made with fresh bananas, crisp lettuce, a creamy dressing, and a sprinkle of crunchy peanuts. The sweet and creamy dressing is made with mayonnaise, honey, and a touch of lime juice. The bananas and lettuce provide a combination of freshness, crunch, and sweetness that pairs perfectly with the creamy dressing. The peanuts add a salty and crunchy texture to the salad. This salad is great as a side dish to a main course or as a light lunch. It can also be served as an appetizer or snack.
This Creamy Banana Lettuce Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It includes:
1 head of iceberg lettuce, chopped
1 banana, sliced
1/4 cup of plain yogurt
2 tablespoons of honey
1/4 cup of chopped walnuts
1/4 cup of diced red onion
To make this salad, begin by chopping the lettuce and adding it to a large bowl. Then, add the sliced banana and diced red onion to the bowl. In a separate bowl, mix together the yogurt, honey, and walnuts. Stir until all of the ingredients are evenly combined. Pour the mixture over the lettuce and banana mixture, and mix until everything is evenly coated. Serve the salad chilled or at room temperature. Enjoy!
Start by preparing the dressing. Combine mayonnaise, honey, lemon juice, and ground cinnamon in a bowl and mix until fully combined.
Peel and slice the banana into thin slices. Place the banana slices in a bowl.
Wash and dry the lettuce. Tear the lettuce into bite-sized pieces and add to the bowl with the banana slices.
Add the dressing and mix gently until everything is evenly coated.
Anjeer barfi is made of dry figs and nuts. It is a quick and sugar-free sweet. The sweetness in this sweet comes from figs. This sweet dish is rich in nutrition as well as taste. Anjeer Dry Fruit Barfi has the magic of relishing your taste buds and also keeping you energetic. This dish is easy to prepare at home and requires only a very little time. Being a good source of potassium, figs can help balance the sodium and potassium ratio, thuscontrolling blood pressure and good for heart.
Dates- 4 to 5 pieces
Cinnamon powder- 1/2 teaspoon
Nutmeg Powder- 1 teaspoon
Cardamom powder-1 teaspoon
Coconut Oil-1 teaspoon
Chop all the nuts and dry roast them until crunchy.
In a pan, add chopped figs with 7-9 table spoons of water to soften them.
Once the figs are softened, add the chopped dates, raisins, cinnamon, nutmeg powder, and cardamom powder and cook on a low flame for a few minutes.
After 3 to 4 minutes, check them if they are mushy and sticky. If yes, then add 1 tsp of virgin coconut oil.
Cook them on a low flame until the mixture becomes hot and thick.
Now add the roasted nuts and cook the mixture until they are firm.
Transfer the mixture to a greased plate or butter-paper. Spread the mixture with the rolling pin immediately and cool it.
Once they cool completely, cut them into pieces.
Don’t overcook figs by adding more water. Just cook them till they become soft.
Once they cool completely, cut them into pieces.
Avoid overcooking the mixture.
Roll the mixture to your preferred shape as soon as you take it from the pan. Once cooled, it would be difficult.
This is a healthy popsicle with benefits of pineapple and kiwi for children. Pineapples have tons of nutrients and are rich in manganese and vitamin C. They are full of antioxidants and boost your immune system.
“Chill with zero cholesterol and zero-fat popsicles“
Cubed Pineapples-3 cups
Pulse pineapple, half a cup of water, and 4 teaspoons of sugar together in a food processor until they are combined.
Divide and pour them into cups and cover them with foil.
Freeze these cups for nearly 2 hours(until firm).
Place the kiwi and remaining sugar in a food processor and pulse them until smooth.
Now coat the frozen pineapple cups with this kiwi layer and again freeze them covered.
Once they are firm, remove the foil and enjoy your frozen Pineapple Kiwi pops.
Once you remove your popsicles from their mold, lay them on a parchment or wax-paper-covered and refreeze for 15 to 20 minutes until completely re-frozen.
Adding sugar to the base mix will make your popsicles have a better texture.
This is a pancake with healthier alternatives. Flax seeds are high in omega-3 fatty acids and rich in fiber. Blueberries, being rich in Vitamin K, also add some richness to this recipe. With this healthier version of the whole-wheat pancake, just say bye bye to the cheat days in your diet. Finally, top your pancakes with honey or maple syrup to have some divine feelings.
Recipe for Whole Wheat Pancake mix
First, prepare the whole wheat pancake mix.
All-purpose flour-3 cups
Whole wheat flour -5 cups
White sugar-1/3 cups
Baking powder-2 and half table spoons
Baking soda-4 teaspoons
Salt- 4 teaspoons
Mix all-purpose flour, wheat flour, sugar, baking powder, baking soda, and salt together using a whisk.
Make sure that no lumps are formed and the mixture is smooth.
Store this lump-free mix in an airtight container overnight.
Blueberry Flax Pancake Recipe
Pancake mix-1 and half cups
Flax seed meal-1/2 cup
Skim milk-1 cup
Frozen Blueberries-1 cup
Put a nonstick pan over medium heat.
Mix the prepared pancake mix and flax seed meal in a medium-sized bowl.
For about 2 minutes, whisk the milk and eggs together in a measuring bowl.
Pour the milk and egg mixture into the dry ingredients together and stir them until moistened.
Pour a quarter(1/4) cupful of batter onto the hot skillet. Sprinkle it with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
And yah!!! Now just top your pancakes with honey and chopped almonds to serve.
Check the freshness of your baking powder.
Whisk your dry ingredients to avoid big lumps.
Resist the over-mix.
Rest the batter for some time to get fluffy pancakes.
However summer time will come synonymous with fresh fruit, so it’s no wonder why we like to eat so much fruit salad during these warm months. It’s sweet, refreshing and so easy to make and it is too healthy, but for those in the know, there is actually more to it than just chopping up a bunch of fruit and tossing it in a bowl.
2 l bs green seedless grapes
1 Cup of Strawberries, banana, orange, pomegranate
1 cup of raspberries, fresh or frozen
1 cup chopped walnuts or pecans
2 Tbsp lemon juice
Add strawberry, oranges, grapes, banana and other to a medium bowl. Pour lemon juice over fruit and toss to coat.
Using pomegranate, remove the arils first. Remove the arils, drain all the water and set aside.
With just about 10 to 15 minutes of active time, first choose good Fruits and wash them few minutes. slice it small pieces and then mix and ready to eat.
Custard powder is originated as a boon of people who want an alternative to eggs. Fruit custard prepared for fasting in Indian culture requires us to follow a certain diet that is eggless,gluten free and grain free.
3 Tbsp honey
¼ cup custard powder, vanilla flavor
3 cups whole milk
½ cup sugar
1 cup chopped fruits of your choice
Whisk together custard powder with 1 tablespoon milk. Mix till there are no lumps remaining.
Take a medium saucepan and boil milk on medium heat. When it starts to boil over, add sugar and custard powder mixture to it and stir continuously.
Reduce heat to low and continue stirring till the mixture thickens.
Take it off the heat and let it cool down to room temperature and then refrigerate till you are ready to serve.
When you are ready to serve, take the freshly cut fruits and add it to the custard mixture and mix well. Alternatively, you could put the custard in your serving bowls and then add fruits on it.
Serve it with ice-cream or with a drizzle of sweetened mango pulp (optional)