These tender butter classic spritz cookies are so easy, and melt in your mouth delicious. The dough is easy to work with, so it’s fun to make these into a variety of festive shapes.
These classic spritz cookies are so buttery and addictive. The dough is easy and comfortable enough that you don’t need a cookie press, but they do make for pretty designs.
Is it Christmas already?
Merry Christmas you guys!!! And the famous question, “How did this year go by so quickly?”…
Eating these coffee cashew shortbread/cookies with coffee chocolate cream, is like having a cup of nutty, delicious coffee.
This is definitely one of those addictive cookies that you will love to add to your Christmas baking repertoire, and on your party table! Rich and buttery, with a caramel undertone with the brown sugar, and the cashews in the cookies… it all lends to this completely and utterly delicious cookie. These coffee cashew shortbread/cookies with coffee chocolate cream is a must make….
Get your caffeine fix with these super moist, flavorful, eggless coffee chocolate cupcakes, topped with caramel mascarpone cream. It’s my favorite recipe, and a guaranteed crowd pleaser for the upcoming holiday parties.
Say Hello to the best coffee chocolate cupcakes that I’ve made. The exact recipe that I’ve been making for the last many years, and one of the first recipes I posted on this blog, was this CUPCAKE. The frosting is a beautiful, delicately flavored cream which holds well with a touch of mascarpone. The coffee is pronounced, but not bitter, and will not keep you up :). It’s a coffee lover’s dream….
This rich and nutty brown butter, pumpkin, and chocolate cake is spiced with saffron and cardamom. It’s fluffy, delicately flavored, and a perfect Autumn celebration cake.
Before this week is over, many of us would have had a couple get-togethers with family or friends. And this pumpkin cake will be made at least twice at my home.
I have to admit: Thanksgiving is my favorite celebration among the many American traditions. I find the meaning behind it intriguing, and I enjoy the holiday. It’s about family, and being grateful and thankful for everything.
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Thandai-Rose Kulfi with Coconut Milk : A twist to the traditional kulfi with spices, layered and made with coconut milk.
I read somewhere that discovery is a process, not a goal.
October crept in quite quickly, bringing in a swarm of festivities. It’s one of our biggest festivals, the festival of lights, DIWALI.
This gentle breeze and the changing colors have me smiling. My favorite season has finally officially arrived this week! The fireplace is on, the candles are lit, and there are tiny lights all around the nooks at home. It’s been a glorious week of cooking, shopping, cleaning, to get our home and hearts ready for the weekend’s celebration….
These mini brown butter banana semolina cakes are perfect for entertaining and for festivals. They taste like a popular Indian dessert called Sheera, but in cake form!
India can easily be called the “Land of Festivals.”
This whole month has been very religious for many. I always love sharing the festival food on social media. For me, it’s always such a wonderful time to spread love and food.
This festival, Ayudha/Saraswathi Pooja, is one which is particularly celebrated in Southern India. Ayudh means instruments, so this festival is all about giving due respect to the things that we use everyday. Cars, homes, etc. are cleaned in detail. Respecting the ordinary things which we would take for granted otherwise….
The maple walnut pie no-churn ice cream cradled in between two crispy black sesame pizzelles are just a perfect match. The mildly sweet cookies compliment the cold, delicious flavors of the ice cream. Perfect for Ice Cream Month or anytime.
When life gives you sesame, make desserts with it.
I might or might not have tried this recipe six times before I decided to post it. The first time I made it, it was the late evening, when the teen and I were watching a movie—Queen of Katwe, to be exact. Both of us have a sweet tooth and both stay up very late in the night, especially during summers. We really don’t have a routine. It’s also funny that we both crave some of the same things at the same time. That evening we craved something light and simple to snack on….
Creamy, delicious and simple. These Almond coconut milk raspberry popsicles are not only beautiful, but also quite simple to whip up. They freeze beautifully, and the agave nectar adds a subtle fruity flavor. The chocolate, though optional, works so well with the raspberries. A summer must make recipe.
Happy Summer!! Happy Popsicle Week!!
We are all big fans of popsicles, but can you believe that I had never made them at home until I was recipe testing for my book? The talented and lovely Alanna from The BOJON GOURMET shot the pictures for my book, and she is one talented woman. While we were shooting, she asked me if I had popsicles in the book, and if not, she said I HAD to put it in. And then, my obsession with popsicles started. On a side note, it was such a pleasure working with her. I learnt so much in the process. These pictures are definitely inspired by Alanna.
Even with all windows open, a blazing summer heat filled our home last week. Waffles lays on the coolest floor next to the door panting for some fresh air. There’s an almost lethargic feel to the air. Noon comes and we close the doors and curtains to relax with a cooling drink and books in each hand. All we’ve been craving for is some cold desserts that don’t mess your summer arms and salads….
A moist easy moist German Chocolate Cake smothered with saffron coconut and cashew, almost like a coconut burfi on top. It’s simple to make and quite an addictive cake.
I wanted to tell you, and then, I’d tell myself, I’ll tell after my next deadline was met. Two weeks ago, at around noon, I heard a knock, I opened the door and was handed a big brown package. I opened it and there was a yellow note which said, “check and return by….”. It was my manuscript for review. It hit me. I am officially going to be a COOKBOOK AUTHOR!!
There, I said it and it feels WONDERFUL. Honestly speaking, one of the things I wanted to do was, to shout out loud and tell you all that someone wants to publish my recipes. I had to wait, and it was, in a way easy for me. I was overwhelmed and nervous with a giddy sort of excitement….
These Rhubarb Pistachio Cakes are made with olive oil, and can be made in a cake pan or mini muffin tins like this. The rich pistachios combined with cardamom make for a tasty, addictive treat. Thanks to Revol for sending me some of their pretty pieces.
Happy May!!
A favorite month of mine, mother’s day and a special birthday.
As spring is setting in, I immediately dream of warm days, long evening walks, and vacations. Light sunny days, and mildly cool nights. I struggle to choose between Autumn and Spring; I love them both.
Subconsciously, salads make more of an appearance. My humongous cane fruit basket is filled with fruits and summery melons. There are rolling hills to one side, and strawberry and vegetable patches to the other. I stop by every week at the local farm, and the guy fondly asks how the kids are and gives me an extra basket of strawberries.…