Posts Tagged ‘honey’

We are having one of hottest summer on record this year, every other day there’s heat advisory. With that, my popsicle obsession also continues, only thing I want to eat is these pretty pops. In my opinion slurping on these beauties is best way to beat the scorching heat.

I have three-four different flavors of popsicle sitting in my freezer right now. This time I have experimented with some whole milk yogurt and strawberries.

Again this recipe is super simple to execute, it just blend and’s what I did..


  • 1 1/2 cups strawberries, hulled and cut in half
  • 2 tbsp honey
  • 1 tsp lime juice
  • 1 cup whole milk yogurt
  • 1 tsp vanilla essence
  • 2 tbsp honey
  • pinch of salt


  • In a blender, combine the strawberries, 2 tbsp of honey , lime juice and salt. Process until well blended and smooth.
  • Whisk honey, vanilla essence and yogurt together and keep it aside.
  • Layer the mixture of strawberry and yogurt in a popsicle molds until the molds are full.
  • Dip a knife into each mold and swirl slightly to combine the flavors together. Insert sticks when partially frozen and freeze until solid, preferably overnight.
  • To remove the popsicle from the mold, just run warm water around the mold and pull on the sticks to remove the pops. OR else Let the mold stand at room temperature for about 2-3 minutes and pull the sticks to unmold.

Recipes Yields: 12 Cupcakes

Ginger , Zucchini and Lemon Cupcakes

I had some zucchini lying in my fridge for some days and I was wondering what else I can do with this veggies except the regular addition to pasta or noodles.  Fortunately I saw this recipe of the healthiest cupcakes on the wall of wordpress.

So I look it into the recipe and thought of giving this a try. I am not a big fan of frosting or should I say I don’t like to eat the frosting. But this light frosting works very well with this cupcake and it turned out so cute and beautiful.

So, heres goes the recipe.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Recipe adapted from here.


  • 2 cups all purpose flour
  • 2 cups grated zucchini
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp grated ginger
  • 1/2 tsp cinnamon
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 tsp baking soda


  • Combine all the dry ingredients together and keep it aside.
  • Preheat a oven to 350 deg farhenheit. Prepare a muffins tin by placing liners and brush the outer part of the tray with butter and keep it aside.
  • Take a large bowl, whisk in olive oil, honey, eggs, vanilla extract, cinnamon,grated ginger and lemon zest. Slowly with the help of saptula mix in the grated zucchini with the wet ingredients.
  • Working in batches add the dry ingredients to wet  ingredients and incorporate well.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and meanwhile prepare the frosting.

For frosting:

  • 100 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp grated lemon zest, some for garnishing
  • 1 Tbsp butter, at room temperature

In a electric mixer fitted with paddle attachment, beat all the ingredients under frosting until light and fluffy about 3-4 minutes.

Frost the cupcake and garnish with some lemon zest to serve.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes