How to make Christmas Fruit Cake | Easy Christmas Fruit Cake Recipe

There's something extremely gratifying about making your own cake and gifting your loved ones with yours. Usually, its days ahead of Christmas that I begin with the process of soaking fruits in booze and later bake them into a fruit cake that sits for a couple of days before being brought out to share. Each year, we have our family, parents, sister, brother-in-law and few close friends to whom the cake goes out to. Beyond celebrations, we seek joy in togetherness, sharing and the art of giving.

My dear friend Lubna is hosting a virtual Christmas party at Yummy Food this year. Ever since her invite, I was left to ponder what I could take along to the potluck, that, it should not only be apt for this celebration, but can also be enjoyed by the young and old without reservations. I scuffled through many options I had on mind - cookies, breads, gateau cakes, or petite fours? None gripped my mind stronger than one. Soon it was sorted. My heart was set on this Fruit cake, and nothing seemed more gratifying than sinking my teeth into a good Christmas Fruit Cake that's speckled with fruits and nuts, bursting with flavor from spices, and left plain without frosting. Simple, yet rich, its gloriously satisfying even with a small piece. Its a tradition to solemnly indulge in Kuswar, (the assortments served during Christmas) for someone like me who grew up in Mangalore. I'm away from home, oceans away from my family whom I miss dearly, so this fruit cake had to be it. Its a thing I delve into every single year, because, it brings back many fuzzy memories of home, family and friends in Mangalore.

I've made many fruit cakes in the past, like this, this and this, each with subtle variation in the recipe and fruits used, all decadent and boozy in nature. I was armed with a kitchen scale, measuring out by grams to the tee, in my initial years, but now a measuring cup does the job well as I can tell well if the cake will bake to perfection or not by the look of its batter. A good Fruit Cake holds a special space in my heart, it doesn't matter if the fruits are soaked over months or made in an instant like the one I have at Yummy Food's party today. Its a simple cake, but packed with flavors from spices and fruits that makes it so luxurious and indulgent. I stick by using a non-alcoholic mulled fruit drink in my recipe, so you don't have to worry if you have a young kid to cater to, but feel free to substitute with a booze or fruit juice of your choice.

So join me over on Yummy Food as we celebrate this season of reflection and celebration. We'll soon leap into the new year that brings along more hopes, positivity and strength. Come let’s bake this cake to celebrate the last leg of 2016 and welcome 2017 with arms wide open. Before you hop over, here's me wishing you all a Merry Christmas and a Happy New Year!

How to make Healthy 3 Ingredient Banana Oatmeal Cookies Recipe

The calendar on the bottom of my screen reminds me each day how fast we are getting close to the end of December. That means, we are just 2 weeks away from waving goodbye to this year (stop twitching your eyes, will you!) and, we are only 7 nights away from Christmas! 7 nights, that's just about a week. Yes, yes, just about a week I said! Sooner we bat our eyelids, that will be snapped away too. Now hope you are not smirking at me or raising your eyebrows in an oddly muddled way! If you did, then I assume you have sprung up on your toes and are heading right to your desk to grab that paper and pen to sort your Christmas shindig. So by this time around next week, I imagine the table will be laid out, and cutleries matched up, stockings set up high on the window sill where the fairy lights are twinkling in a chord, rushing through last minute gift wrapping and cookie plating, and in the reclusive spot of your home there may be a party planned with folks boisterously chiming in Merry Christmas while sipping away some eggnog.

I don't mean to scare you by any means. While we are nearly there in the last lap of the year with another 15 days to go, we are still left with the best few days of 2016 to live with. I wanted to knock your door and remind you on that. By that I mean, I wouldn't want you to burn out and hyperventilate planning the whole carte du jour for the D-day celebrations, rather take it slow and easy, plan with a breather, living the last few days of this year insanely happy, making it a memorable one.

We got the taste of our real winter snowfall yesterday that lasted a couple of hours. By end of the day, all the white snow flaked icing was one into a slushy mess. Predictions are it will continue to snow over the week, slipping into weekend. This morning we woke up to see our world swallowed by mesmerizing white everywhere. I dumped myself in layers and layers of warmers, mufflers and whatnot, yet, chill air was strong enough to render my eyes watery, feet numbed and nose tips frosted. By the time I was home, my coconut massaged hair had frozen to thick dreadlocks and my toes had lost their sense of belonging. Today was the coldest winter I've ever witnessed in my life, and this is just the beginning, an experience worth a memory, a teaser to what lies in the months ahead. Now I'm seriously thinking of a balaclava, no matter how comical I may seem.

In the run to year end celebration, I've turned on my oven to warm up our home and bake some delectable goodies. Between churning out my favorite fruit cakes that will go out to friends and colleagues, I have some healthy cookies baking on the side, that serve as an instant solace to curb the cravings of my little girl and me. While the air is heated and scents of fruits and spices waft through the kitchen, these cookies are made instantly with left over bananas, some oatmeal and chocolate chips, just 3 ingredients put together into a loose dough and baked to form soft cake like cookies. They are an instant ramification of salvaging some near dying overripe bananas that are honey sweet and boost of potassium in abundance. They are healthy, have no fat, can be customized to your will by replacing chocolate chips with nuts and raisins of choice, are gluten free, dairy-free, can be easily passed on for breakfast or on-the-go snack at odd hour with no guilt. Now that's what you need on your hand while you are raking your brain sketching out the Christmas menu. Go ahead and bake these along too.

Healthy 3 Ingredient Banana Oatmeal Cookies

Prep Time: 5 mins | Bake Time: 12 mins | Yields: 9 medium sized cookies

INGREDIENTS

1 large overripe banana
1/2 cup quick-cooking oats*
1/4 cup chocolate chips*
1 tsp. vanilla extract (optional)

DIRECTIONS

Preheat oven to 350°F.

Mash the bananas in a medium bowl. Add the oats, vanilla extract and chocolate chips. Stir in well to form a loose dough.

Using an oiled spoon, drop a tablespoonful of the cookie dough to a baking tray. Flatten them down gently into a disc shape if desired.

Bake for 12-15 minutes. Remove from oven and allow to cool on a cooling rack. Serve with tea or coffee or take as an on-the-go snack.

Notes:

* Use gluten-free oats for gluten-free option
* Use vegan chocolate chips for vegan option
* Replace the chocolate chips with raisins or nuts like almonds or walnuts for a nut based option
* Vanilla extract is optional but highly recommended for more flavor. You can do without it however.

So it came finally. The tail-end of September wagging its way out and giving way to the rolling acorns and lazying dawns of October. I feel giddy and selfish at the moment, with all that summer, and its bounty warmth we are parting away. I'm unwilling to let go of the September coziness, its weather so impeccable, yet, October is right around the corner knocking to besiege. For our little girl, it holds promises of play-a game of picking the fallen acorns and bringing them home each evening to fill her jar of what she calls her little craft goodies. She counts by numbers and makes sure no one gets to mess around with them. The sun is up late these day, like us on Sundays, stretching out at ease and retiring to bed sooner than should.

October, my herald, you are finally here! Riding along with Autumn, bringing all things nice and beautiful in its direction. So have I heard, from D and my colleagues, books and magazines. You are D's love more than mine. He lauds you with a twinkle in his eye, like a teenager dizzy in infatuation. You are his season, his reason for admiration. I've been waiting for you eerily, the hallelujah he's been all about. D is a huge fan of you; he's a sucker for colors, the leaf peeper, our foliage tracker, the nature lover, a sincere admirer. "You MUST watch fall colors, there's nothing like it", he'd say all the while. I'd reel in excitement, like in glee of a kindergartner counting on her Christmas gift. With several videos and photographs of autumn spreading its golden hues that D had been aptly sharing with me on watsapp over the past 2 years, I wondered if this was so surreal in pictures, what the heck would it look like in real. I had seen the spring and the summer landscape of New England, narrowly gotten glimpse of winters, their snow capped rooftops and bare tress too. Of what was remaining to witness was this season sandwiched between summers and winters -the autumn, or the fall as they call - the transition - getting into the skin of winters.

So you are here, out of your closet after months of solemnly hiding; playing with my sunshine, my daily dose of Vitamin D. You frisk us with your bouts of chill, make us miss our morning alarms, after all its still gloomy outside, sky blemished with neutral hues of blacks and whites dangling high, it has us snuggling longer with curled toes in our beds. You make people on walks wear boots and scuffle in their coats, their hoods still flapping their backs. You peek-a-boo the sun, filling skies with grays. You daub our backyard with shades of reds, burgundies and browns. You make the poor squirrels run helter skelter, scouring for their hibernation. Those sparrows are gone too. You spill acorns, pluck crisp maples and oaks, line them on our sidewalks to crackle as we tread on.

You know I am excited, I want you around. I've been waiting, waiting this long. I am anxious though about the chill ripples you'll bring soon. I smell your autumn perfume, the air sweet in its giving. I worry for those naked trees, all their browns you'll soon skin away. I worry for the squirrels, hoping they'll stay warm. I worry for the flakes that will come pouring down, the streak of gloom, and the white blanket you'll engulf all things with. I worry about winters, of what I've heard and seen, about shoveling the driveway, of making it to office on time, and being back home. I worry for my daughter burying herself into layers of warmth. I worry for myself. I can't bear cold even as I am prepared. I worry what you'll soon bring along.

I want to hold on to this for a while longer. I fear losing these golden sweet peaches, the last of my summer treasures as you'll soon fill them with apples, winter squash and sweet pumpkins. Not that the apples won't be welcome, but I lament my berries were long gone; what's left of it is a handful of them sought from our berry picking days, clung in clusters, glued by ice, sitting high in my freezer, their box cover identical in color as these navy beauties. Just by chance.

These waffles don't have much to speak for, except that they are belong to realm of classics, and ofcourse have some buttermilk in them like their name suggests. They were made inspired from one of the cookbooks I rented from the library last year, jotted down roughly on scraps of kitchen towels and placed randomly in between pages of a cookbook I own.

I made these a few weeks ago, in a brand new waffle pan that I put to use since I received as a gift from my cousin's wife last year. I met her for the first time after several years, and we bonded very well. I love such gifts that conjure up old memories each time I use it. Peaches and blueberries make a light summery topping. Maple syrup brings the right touch of sweetness to these waffles. Overall its the right kind of breakfast for these days - warm and comforting for those lazy Sunday mornings.

Classic Buttermilk Waffles

Prep: 10 mins | Cook: 5 min each | Makes: 5-6 waffles, 6" in size

INGREDIENTS

Wet Ingredients:

1 cup buttermilk*
1/2 cup melted butter
2 eggs
2 tbsp. vanilla extract

Dry Ingredients:

1 3/4 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

To serve:

Pure maple syrup, sliced peaches and fresh blueberries, to serve

DIRECTIONS

Preheat the waffle iron as per your manufacturer's instructions.

In large mixing bowl, beat together all the wet ingredients, i.e., the buttermilk, melted butter, eggs and vanilla extract until they are light and fluffy. In a separate bowl, mix together the dry ingredients well.

Transfer the dry ingredients into the wet mixture and stir them together gently with a wooden spoon till they are just combined.

Using a measuring cup, spoon out about 3/4 cup of the batter onto center of hot waffle iron and spread it around to spread on the waffle pan. Waffle pan sizes can differ based on manufacturers. Depending on your pan and your first waffle, you can increase or decrease the amount of batter needed for subsequent ones. Alternatively, refer your waffle maker’s manual for the recommended quantity of batter. Close the lid of waffle pan and allow it to cook till the lights go off and the waffle pan stops steaming from the sides. It usually takes about 5 minutes to turn golden brown.

Carefully lift the waffle and serve immediately. Top with pure maple syrup and fresh blueberries and sliced peaches.

Notes: Incase you do not have buttermilk at hand, you can prepare one by mixing 1 scant cup milk with 1 tablespoon lemon juice or vinegar. Whisk well and allow it to rest for 10-15 minutes. The prepared buttermilk should thicken the milk slightly. Use as required.

Alternate option is to use watered down yogurt. Whisk water into plain, unsweetened yogurt until you get a buttermilk-like consistency. The amount of water needed to thin down will depend on the thickness of your yogurt. I like to use 1/2 cup water to 1/2 cup of thick Greek style yogurt.

How to make Black Forest Ice Cream | Easy Chocolate Black Forest Ice Cream Recipe

I am clueless how months have flown by since my last post here. Let me put excuses aside and so that you know, let's get started with first things first. While many guessed, for the ones who remained uninformed, I made a big move from India to the US about 6 months ago. That was way back in the mid of March when the snow caps here in Connecticut were on the verge of melting and the spring sat on its edges awaiting to set in. From the summer heat of Bangalore to the ceasing winters of New England, I moved in with 2 huge suitcases packing all that meant the world to me.

It took me a while to settle down to the demands of not-so-new-anymore place, work and routine. And believe me, while it wasn't hard at all, I did not have it all easy either. It was life at work that was most consuming. Caught up in a new place, with new folks, new skills to learn and new team to work with, I was jostling myself with an identity crisis. I worked on many weekends and put aside blogging for a while for the sheer busyness and lack of motivation. And when we had time off, we hit the road and traveled places to make most of the summer.

We also have my parents over here right now. That's a big joy and great support knowing that our little girl has just started school and will be back home in the noon to house full of folks she loves and is pampered by the most. They will be around till the mid of November to witness the glorious fall season. That tells you our kitchen has been the busiest place at home where most of the action is seen. You can hear whistles of pressure cooker go by at regular intervals. You can smell pots of steaming rice and sambhar bubbling away. We just got done with guLiappams and chutney for breakfast this morning. Right now, potatoes are being boiled for Aloo Parathas tonight, the husband's all time favorite. And there's this Chocolate Black Forest Ice Cream sitting in the freezer to be devoured for dessert at will.

I made a repeat of these brownies last weekend. I also had a can of condensed milk, a box of fresh cherries and some leftover cocoa powder awaiting to be consumed. So it turned out that this Chocolate Black Forest Ice Cream was a well timed recipe to make use all that I had been wanting to consume. The cherries I used here were fresh sweet ones. You can make do with frozen ones too. Roasted walnuts are quite optional, but give a lovely crunch to this ice cream and pair really well with the brownies. If you aren't a fan of chocolate ice cream, but love brownies, try skipping the cocoa powder while making ice cream and leave it plain old vanilla. Don't forget to stir in the cherries and brownies, because that's what makes them Black Forest :). For a more decadent, richer, adult version, I highly recommend using rum soaked cherries in place of fresh cherries. Drizzle some hot chocolate sauce before you serve this to your chocolate loving guests and I would probably call that death by chocolate!

Chocolate Black Forest Ice Cream

INGREDIENTS

400 ml heavy cream, cold
200 grams condensed milk, preferably cold
2 tbsp. good cocoa powder
1 tbsp. vanilla essence
1/4 cup chopped roasted walnuts
1/2 cup chopped fresh cherries
1/2 cup crumbled / bite sized chocolate brownie chunks

DIRECTIONS

To prepare the chocolate ice cream, whip the heavy cream till it doubles and holds soft peaks. Then add the condensed milk, vanilla extract and cocoa powder. Continue to whip until the mixture is smooth and fluffy and holds soft peaks, about 1 minute.

Transfer half the prepared ice cream to a loaf tin or your ice cream container of your choice. Top it with half of the brownie chunks, cherries and walnut. Using a fork, gently swirl so that the nuts, brownies and cherries mix into the ice cream.

Top this with another layer of prepared ice cream, followed by topping of the remaining half of the brownie chunks, cherries and walnut. Swirl again gently.

Cover with a lid or plastic wrap and allow the ice cream to set in the freezer for at least 4-6 hours. To serve, remove from freezer and place the ice cream in fridge for 10 minutes to soften. Using a warm ice cream scooper, spoon out the ice cream and serve.

How to make Clementine Scented Almond Biscotti | Easy Orange Almond Biscotti Recipe

The mornings since a week have turned wonderfully chill. Its been cooler than any other month I have known in Bangalore the past year. It’s been a while since we’ve been going to bed tucking the quilt snugly till our necks, windows partly open to let the cold air in, and without the usual sounds of whirling fans putting us to sleep. I scuffle in hunt for my home slippers which I don’t else care for. I love walking barefoot at home. The sounds of bare feet slapping against the floor, thap thap thap. It has a thing to it. Like adding music to the silent mornings. A melodious slap. Have you ever thought so?

The nip in the air has taken over the water too. They seem to be flowing from the refrigerators above and I can barely rinse after brushing, the mint flavor in the toothpaste adding to the effect of its chillness making my mouth go nearly numb. I stepped out this morning to put my sandals on; within minutes though, I rushed back in and led myself into the closet that stores many long forgotten things. Under the hiding of my ill-fitting jeans and handful of old salwar kameez, I pulled off my good ol’ maroon winter scarf (which had its ornate prints faded out in its seclusion, I yet love it), wrapped it around my neck, crossed my hands to chest and walked my way to work. The homeless dogs had gone into hiding, probably looking for warmer shelters under the extended roofing of kirana stores. There they sat warming up against the heap of ugly gunny rugs, rolling over lazily, snugging deeper into them. Above, the leaves wavered, their sway hushed, like the pendulum of a wall clock in a slow motion. The strollers on sidewalks had many like me who tucked their arms firmly across their chest, others burrowing their fingers deep into the slots of their jeans, their shoulders stooped; while women held to their scarfs covering the faces with their eyes stealing glimpse to the world passing by, as they rode pillion on the bikes.

Behind the pads of clouds I see sun poking out. By 8 am or so, the sun is out in its full glory. It’s the kind of weather I love. Cool, bright and sunny; the gentle warmth from sun seeping tenderly into my skin. It promises me that the day will turn good. There are no resolutions this year. Only optimism. An eagerness to see what future holds for us. No matter what, hope is mightier than all. Hope for positivity and accomplishment of many unspoken promises. That brings me to craving a good cup of masala chai and these Clementine Scented Almond Biscottis I baked in the mid of last year while in US when the weather turned this way. When the skies brightened and the cold air made us snug, we dunked biscottis and drank tea. Decembers and January of Bangalore ought to be like this. The season of winters. The season when oranges appear in plenty. The season to warm up. The season to eat almonds. The season to bake. The season for a reason to bake.

So I craved these biscottis and baked them again. The original recipe calls for clementine oranges. It said mandarins or other fruit zest will work too. I tried these again replacing clementines for Indian oranges and they were zesty and flavorsome. Although these photographs come from the time I baked them with clementines, let your imagination drift away to try other flavors. During that vacation, I spent many evenings flipping pages of cookbooks I had borrowed from the nearby State library. The flipping, the photographs, the intros and side notes for the recipe had often inspired me to get on my toes and rush to bake. This recipe comes from one among them. I wish though I had noted down where it came from. I promise, the moment I figure out, I shall credit it duly. For now, I hope this biscotti brightens up your day irrespective of the weather in your country.

CLEMENTINE-SCENTED ALMOND BISCOTTI

INGREDIENTS

1/2 cup / 70g caster sugar
1 large egg
Grated zest of 1 clementine / mandarin / Indian orange
2 cups / 150 g plain flour
½ tsp baking powder
50g raw, whole almonds, skin on

DIRECTIONS

Preheat oven to 180C. Line a baking tray with baking paper.

Place the eggs, sugar and zest in a large bowl, and beat it in a food processor or with an electric beaters until its pale and creamy. Fold in the flour, baking powder and almonds. It should be quite a wet and sticky dough at this point. Scrape the dough onto a floured surface and knead gently to bring it together. Shape the dough into a long log.

Place the dough log on the baking tray and bake for around 20 minutes. The dough should be fully cooked through before removing the logs from the oven. Allow to cool on a baking rack for 30 minutes.

Using a sharp serrated knife, slice into 0.5 cm thin slices. Place the slices on the baking tray and bake on each side, till the edges begin to brown. It took approximately 10 minutes on each side. Remove from the oven and allow to cool on a baking rack. They will continue to crisp up as they cool down. Once completely cool, enjoy them dunk in milk, tea or coffee of your choice. Else, store these biscuits in an air tight container.

NOTES

- You can replace the clementines for mandarins too. Clementines and mandarins belong to family of oranges. Indian oranges will be a great substitution.
- You can try replacing oranges to lemon zest for a lemony flavor.
- You can replace the almonds for nuts of your choice. I haven't tried dry fruits yet, but I am sure they would be wonderful too.

How to make Oakleaf Lettuce with Strawberry Balsamic Salad Dressing

“Dusk is just an illusion because the sun is either above the horizon or below it. And that means that day and night are linked in a way that few things are. There cannot be one without the other yet they cannot exist at the same time. How would it feel I remember wondering to be always together yet far apart?” ― Nicholas Sparks, The Notebook

Nearly a week ago we drove 100 miles away from home and made our way mid-morning through the sultry heat and thick NYC traffic. We reached airport just in time, trying to save every bit of it for the last minute togetherness. We hugged D for one last time, in much of an emotional goodbye this time over the last year. Our little girl is now big enough to understand what separation in true sense means and what it is like being away from her dad for couple of several months, much of which she hadn't known all this while.

We left our soul back at home that served us for these 3 worthy months of time off and family time with D. Filled with beautiful memories of home and travel, spurred with endearing moments of togetherness, we left for our home back in India with a heavy heart. Across we flew passing by oceans, green pastures of Europe, desserts of Middle East, traversing continents and surging ahead of the horizon, witnessing the dawn and dusk twice in 24 hours. As much my eyes were filled with marvel at the world below, my mind was filled with anxiety of the long parting we have far borne as a family for so long. All of this comes with some hope that we will soon be together for good. A hope that is positive and stronger than any other besiege.

We are living through jet lag and zonal differences at the moment. It may take a while, though not too long as we set back into a wonted rhythm. As the sun shines high up in D's land and brings glory of summer and sunshine, so comes this recipe from me to you for greens that were not so familiar to me, atleast not until D introduced me to a land where salad greens make a prominent presence on their aisle in almost every supermarket. I had little known Oakleaf greens, till D randomly picked a pack of salad greens on our regular grocery shopping one day and I instantly fell in love with them there on. They are wonderfully tasty and versatile with cheese and salad dressing of your choice, if paired. The Strawberry Balsamic Dressing gives a kick of tang against the sweet fruity jam, spiced up with liberal doses of fresh cracked pepper. I suggest you taste the sauce for yourself and adjust the ratio of sweet and tang to your liking. It flaunts well dribbled on crisp lettuce leaves, (either Oakleaf or Romaine would do) and saltiness from fresh feta, adorned with some berries and walnuts. Additionally, I love to serve this salad with cheese sandwiched artisan bread; which obviously does not make it gluten-free, if you abide by it. Choice is really yours.

Oakleaf Lettuce with Strawberry Balsamic Dressing

INGREDIENTS

5 cups Oakleaf Lettuce, red and green
2 tablespoons Feta cheese
2 tablespoons mix of berries like Cranberries and Goji berries
8-20 Walnuts

For the Strawberry Balsamic Salad Dressing

1 tablespoon strawberry jam, preferable homemade or low sugar
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste

DIRECTIONS

Heat the balsamic vinegar in a small saucepan and bring to a rolling boil. Reduce the heat and simmer till the vinegar reduces to half and becomes thick. Turn off the heat and whisk in the strawberry jam and the extra-virgin olive oil. Season it liberally with salt and pepper.

Place the Oakleaf greens along with mix of berries and walnuts in a wide salad bowl. Drizzle the salad dressing and toss it well to coat evenly in dressing. Serve.