She gives you tips on how to create a cozy home and how to become an entrepreneur from the comfort of your home. How to follow your passion, become successful at it, and importantly, not get caught up in the rat race. And she gives you sane advice on homeschooling, not without first hand experience, she’s been homeschooling her son for the past three years. She is a successful home entrepreneur and I’m sure she has a beautiful and clean home. She’s got her head and heart in the right place, and her writing too, isnt preachy or boring.
The author has her own YouTube channel and her blog at www.chandanabanerjee.com where she talks at length about how to main the work from home life and manage time as homemakers and small business owners.
She uses the word ‘nurturing’ in her book often as opposed to running a rat race or keeping up with the Joneses.
“When you’re creating your world in your home, there’s a lot of wisdom in investing time, care and effort in nurturing the house and family that lives in it”.
I love her take on homemaking, borrowing the age old wisdom of our moms and grand moms and mixing it with a large dose of common sense and some new ideas too to bring a new perspective to homemaking in these fickle and crazy times. Slow down a bit, she says, don’t pack yourself with more than you can handle.
The short and sweet book packs a punch, with an added list of resources at the end, with of course the author’s YouTube channel and blog that you can go to anytime for more advice. I’m sure you’ll be returning to this book time and again whether you’re a military or a civilian queen bee!
Here’s the link to the author’s book that you can purchase from Amazon. https://www.amazon.in/Queen-At-Home-Lifestyle-working-home-ebook/dp/B08C5HMX3V/
And now for the recipe. Make these lusciously scrumptious pumpkin muffins for you and the family to eat.They’re from a recipe from Dorie Greenspan’s book, Baking, From My Home To Yours. I prefer to use a fork and a spoon for the beating and mixing.
If you try making these muffins with bottle gourd or zucchini instead of pumpkin please let me know how they turn out.
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
A pinch of all spice
1 stick unsalted butter, at room temperature
1/2 cup sugar
1/4 cup (packed) light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup canned unsweetened pumpkin purée
1/4 cup buttermilk
1/2 cup moist, plump golden raisins
1/2 cup chopped pecans or walnuts
About 1/3 cup unsalted raw sunflower seeds, for topping
1 Centre a rack in the oven and preheat the oven to 400 degrees F. Butter the muffin molds or fit them with paper muffin cups. Place the muffin pan on a baking sheet.
3 Working with a stand mixer, beat the butter at medium speed until soft. Add both the sugars and continue to beat until smooth. One by one, add the eggs, beating fro a minute until the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and beat in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing lightly, only until they disappear. Stir in the raisins and the nuts. Divide the batter equally among the muffin cups and spread a few sunflower seeds on each of them.
4 Bake for about 25 minutes, or until a thin knife inserted into the centre of the muffins comes out clean. Cool the pan on a rack for 5 minutes, then carefully remove each muffin from its mold and finish cooling on the rack.
(The Amazon book purchase link is not an affiliate link and I dont get paid a commission. I dont do affiliate links on my blog).