desserts | culinarystorm

Archive for the ‘desserts’ Category

Carrot and olive oil cake

Posted in desserts, healthy, tagged cake, carrot, healthy, olive oil on May 15, 2013 | 1 Comment »

Do you like carrots?

The bright orange colour?
The happy crunch it makes when it meets your teeth?
The gentle sweetness?

I do.

These days I often just wash and eat them as they are – a mobile snack.

On other days when I have more energy, I cut them into sticks and eat them with a yummy yogurt-mustard-garlic dip.

So I decided it was time to use this bright and happy vegetable in a cake.

Not a carrot cake smothered in so much cream-cheese frosting that you can’t taste the carrot any more.

No way. In this cake, the carrot is the star.

It’s also really healthy and good for you. So reach for that third slice like you own it, sistah.

There’s something so happy about the colour orange, isn’t there?

Look at this freshly squeezed orange juice. Sunshine

I made one large cake and 2 mini cakes with this recipe.

The cake isn’t too sweet at all, and it’s crazy moist.

Here’s the recipe if you want to give it a whirl.

Carrot and olive oil cake
Recipe adapted from: The Diabetes cooking book

Prep time: 30 mins
Cook time: 90 mins
Serves: 10

Ingredients:

250 g plain flour, sifted
1/2 tsp cinnamon
1 tsp baking soda
250 ml olive oil (I used Leonardo Olive oil)
100 g brown sugar
4 eggs
2 tbsp honey
juice and zest of 1 large orange, plus juice of one more
400 g carrots, roughly grated
50 g walnuts, roughly chopped
butter, for greasing

Method:

1. Preheat the oven to 160º C. Place the flour, cinnamon, and baking soda in a large bowl and mix to combine.
2. In another bowl, mix together the olive oil, sugar, eggs, honey, and juice of 1 orange. Add this to the flour mixture and mix well until smooth. Add the orange zest, carrots, and walnuts and mix to evenly distribute in the batter.
3. Grease a 9-inch round cake tin with butter and pour the batter in. Bake in the preheated oven for 90 minutes, or until set and firm.
4. Remove the cake from the oven, and while it is hot, pierce it all over with a toothpick. Drizzle the juice of 1 orange all over the cake. Let it cool in its tin and absorb the juice, before turning out onto a wire rack or serving plate. Eat warm.

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The Ulimate Baileys Cake

Posted in desserts, tagged alcohol, baileys, cake, cinnamon, frosting, icing on April 29, 2013 | 8 Comments »

Sometimes, just sometimes, when you bake something, you know baking fairies are hovering around you in your kitchen.

There’s a magical feeling in the air. Everything works just the way it’s supposed to.

You’ll find yourself smiling.

And you’ll know because the cake will bake evenly, and to just the right degree – firm, yet soft.

The frosting will almost whip itself up into a fluffy bowl of creamy, delicious goodness.

And when you cut a slice and taste it, you’ll know you’ve been given special baking blessings.

This is what happened with this wonderful cake.

Look how the yummy whipped frosting peeps out so sweetly.

The cake itself was buttery and soft, with a hint of cinnamon and chocolate. The frosting, loaded with Baileys was sweet and so decadent.

And look, just look at this slice.

Come to Momma.

If you love Baileys, you will love this. It’s an explosion of subtle flavours in your mouth- sometimes coffee, sometimes sugary, sometimes chocolaty.

It’s really quite simple to make too! Give it a whirl and see

The Ulimate Baileys Cake

Largely adapted from: Irish Genealogy Toolkit

Prep time: 25 mins
Cook time: 45-50 mins
Serves: 10

Ingredients:

For the cake

100 g butter, softened, plus a little extra for greasing
1 tsp salt
1 tsp cinnamon
1 heaped tsp cocoa powder
175 g plain flour
1 tsp baking powder
200 caster sugar
2 eggs, separated
120 ml Baileys (any flavour)
a big handful of chocolate chips

For the frosting

75 g butter, softened
175 g icing sugar, plus a little more if needed
2 tbsp Baileys

For the icing top

100 g icing sugar
2 tsp Baileys, plus a little more if needed

Method:

For the cake

1. Preheat the oven to 180º C and grease a 6 inch round tin (with a removable base) with butter. Sift together the the salt, cinnamon, cocoa powder, flour, and baking powder. Set aside.
2. Whisk the butter and sugar together in a large bowl. Add the egg yolks and mix well again. Now add the flour mixture and the Baileys alternately, in small quantities, mixing well until you have a smooth batter.
3. Whisk the egg whites until stiff. Mix one spoon of the stiff whites into the batter and stir vigorously. Then add the rest of the egg whites and fold into the batter very gently.
4. Pour the batter into the greased tin and bake for 45-50 minutes. Remove from the oven and leave to cool in the tin. Once cool, remove and leave on a wire rack, before slicing in half horizontally.

For the frosting

Whisk together all the ingredients, adding a little more sugar if you like it stiffer. Set aside.

For the icing top

Mix together the ingredients until you have a sludgy icing mixture. Set aside.

To assemble

1. Place the bottom layer of the cake on a serving plate. Spread the frosting evenly over this layer, and cover with the top layer.
2. Pour the icing over the top layer, and immediately scatter over the chocolate chips. Cut into slices and serve.

Thank you my baking fairies. Please make my house your home

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Brunch and Sundowner at The Lalit, New Delhi

Posted in breakfast, desserts, drinks, friends, Review, tagged brunch, champagne, cheese, chicken, fish, pizza, pork, salad on April 12, 2013 | 1 Comment »

What does the word “brunch” conjure in your mind?

Lazy afternoons? Sun-kissed tables? Family time?
Mimosas? Bellinis? Bloody Marys?
Cheese platters? Fresh bread? Garden-fresh salads?

Brunch is interpreted in many unique ways across the world, but it usually is a languorous meal between 11 am and 3 pm, involving all kinds of food and drinks.

This is why I was intrigued by the idea of the Sunday Brunch & Sundowner at the 24/7 Restaurant in The Lalit, New Delhi – which starts in the afternoon and melts, most blissfully, into late evening.

Let me paint you a picture.

You begin at 1 pm.

Start with a colourful salad. How do you like kiwi, mandarin and beetroot?

Now a nibble of sushi.

How about a crumbling of stinky blue cheese?

Perfect with a warm spinach bun.

Let’s wash this down with some champagne, shall we?

Now, maybe we step out for a while. I love Alfresco seating on a pleasant day

Sausages, lamb, fish, paneer, kebabs – all barbecued up in front of us.

Oh you know what I’m missing? A plump prawn.

Step back inside for a slice of pizza now?

Or a swift slice from the revolving shawarma stand?

The chef can rustle up a Chinese stir fry just for you.

Or would you prefer Indian tawa veggies?

Maybe you feel like the creamiest pototoes ever?

With a piece of chicken, a side of pork, some button mushrooms, and some crispy skinned fish?

This place does the BEST salsa. These are the four types on offer: Pineapple (my fav), cucumber, sun-dried tomato, and regular.

Time for a another glass of bubbly.

Now we shall sit outside for a while. Don’t we look happy?

Gossip and conversations with old friends who are family are an essential brunch component.

Dessert time! Fruit tarts, carrot cake, pistachio cake, or the creamiest panna cotta you’ve ever eaten. Once of each, I say!

We’ll wind down with some green tea please. And suddenly- it’s 6 pm.

What a wonderful, wonderful way to spend a Sunday. The brunch price at The Lalit also includes the use of the pool (perfect for hot summer days) and a complimentary pedicure/manicure at the hotel spa- Rejuve (really takes a relaxed brunch to the next level!).

Head over to The Lalit, New Delhi, Barakhamba Avenue, Connaught Place for a blissfully lazy and decadently delicious Sunday

Prices: 3000 +taxes for the Alcohol buffet, 2200 +taxes for the Non-Alcohol buffet, and 1500 +taxes for Kids.
Timing: 1 pm – 6:30 pm
Venue: 24/7 restaurant and Al fresco
For reservations, call + 91 11 4444 7777, Ext. 331

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30-second healthy yogurt frosting

Posted in desserts, healthy, tagged cupcakes, frosting, healthy, summer, yogurt on March 28, 2013 | 6 Comments »

It’s beginning to get hot in Delhi. We’re creeping towards shorts and flip-flop weather. The sunglasses are out and sunscreen is being slathered on. And iced tea is desirable again.

My most favourite summer ingredient has to be yogurt. You can eat it in/with anything and be refreshed by its wonderful cool freshness.

Curd rice. Yum.
Lassi. Oh yes.
Raita. So good.
Frosting. Wait whaaaa?

You heard right, baby. Yogurt frosting. That’s where it’s at.

Here’s what happened. I had to make cupcakes for my gym friends. I knew super-rich wouldn’t cut it. It had to be healthy.

So I pulled out some thick yogurt and played around with it.

The result? A beautiful, light, airy, not-too-sweet, healthy frosting, that went perfectly with my mini chocolate cupcakes!

The best part? It was done in 30 seconds. No joke.

Now you can lick the frosting bowl clean guilt-free

30-second healthy yogurt frosting

Prep time: 30 secs
Makes: enough to frost 40 mini or 20 regular cupcakes

Ingredients:

200 g thick yogurt
50 g icing sugar, sifted, plus more if needed
1 tsp vanilla powder or vanilla extract
a few drops of food colour, optional

Method:

1. Mix the yogurt and icing sugar together until there are no lumps. Add the vanilla and stir again. You can add any food colour of your choice and mix till you have an even colour.
2. If you like your frosting quite stiff, mix in a little more sugar and place in the fridge for about 30 minutes to firm up. If you like it looser, slather onto cupcakes immediately and enjoy!

If you’re in India, and love frozen yogurt, you’d be interested to know that Chef at Large, one of the best online food networks (my favourite one anyway!) just announced the results of the 2013 Indian Frozen Yogurt Market survey. Some really interesting results came up, including the fact that most consumers feel taste is more important than health, and Cocoberry is the most preferred yogurt brand in India (it is kinda awesome- I love it too!). For more details on the survey, check out: http://chefatlarge.in/surveys/yogurt

Here’s a look at the cupcake box I packed. The purple ones are regular buttercream (for those who aren’t health freaks) and the pretty pink ones are yogurt

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Easy egg-less chocolate cake

Posted in desserts, family, tagged cake, chocolate, easy, egg-less on March 22, 2013 | 10 Comments »

You guys know HOW much I love eggs. I first revealed my undying love for them in this post on Creamy baked eggs.

I love their versatility – how you can bake, fry, boil, steam, and poach them. I love how they add their wonderful creaminess to everything you drop them in. They make soups yummier, pies glossier, sandwiches dreamier, and no self-respecting dessert is ever egg-less.

Or so I thought.

I’m the first person to stick up my nose at “egg-less” cakes. I view them with great suspicion, kinda how I view math.

$Math problems$

But a couple of days ago, I had to bake an egg-less cake. It was for my cousin’s birthday and some of her friends don’t eat eggs. (I need to meet them and set them straight.)

I wanted this cake to be gooey and moist. And that’s quite the opposite of what egg-less desserts usually are.

Then I chanced upon this blog. One look at the picture and I knew I had to try it.

The batter was the first sign this was going to be good.

The cake came out crazy moist and utterly chocolately. I could not believe that it had no eggs. How was this possible?

I think the magic ingredients are the yogurt and the coffee mix. Whatever it is, this has become my favourite chocolate cake and you’ve got to try it.

Sorry, eggs. I still love you. I promise.

Egg-less chocolate cake
Largely adapted from: Maria’s menu

Prep time: 10 mins
Cook time: 35-40 mins
Serves: 10

Ingredients:

For the cake

220 g plain flour, sifted
1/2 tsp baking powder
1 tsp baking soda
6 heaped tbsp cocoa powder
165 g sugar
110 ml vegetable oil, plus extra for greasing
1 tbsp strong coffee powder dissolved in 50 ml boiling water
50 ml milk
50 g yogurt
1 tsp vanilla extract

For the frosting

60 g butter, at room temperature
2 heaped tbsp cocoa powder
150 g icing sugar, plus more if needed
2 tbsp hot milk, plus more if needed
1 tsp vanilla extract
sprinkles, optional

Method:

For the cake

1. Preheat the oven to 180º C. I used a foil tray to bake this cake since I had to transport it, but you can also you a regular 8-inch round cake tin. Grease and line with parchment.
2. In a large mixing bowl, add all the dry ingredients. Make a gap in the centre and add the wet ingredients. Whisk everything thoroughly until well combined. You should have a smooth batter with no lumps.
3. Pour into the greased tray/tin and bake for 35-40 minutes. Leave to cool on a wire rack.

For the frosting and assembling

1. Mix all the frosting ingredients (minus the sprinkles) and whisk together thoroughly till you have a smooth frosting. You can add more icing sugar to make it stiffer, or loosen it with more milk if you like.
2. Once the cake has cooled, transfer it to a serving plate (if you baked in a tin) and cover the top with frosting. Scatter over sprinkles if you wish. This cake is gooey, and doesn’t slice very neatly, but that’s a small price to pay for the yumminess If you prefer neat slices, chill for about an hour before slicing.

Look at this happy face. This is why I bake

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100th post: How to be irresistible to women and a Masterchef giveaway!

Posted in desserts, giveaway, lists, tagged balsamic vinegar, cheesecake, chocolate, cream, cream cheese, giveaway, masterchef, strawberries on February 18, 2013 | 16 Comments »

This is my 100th post.

That means I have sat down in front of a computer exactly 100 times, writing and sharing my recipes and life with you all.

This post is a big, big thank you to all of you for reading, and commenting, and chatting, and being so encouraging. I love you guys!

Now when I asked everyone what they want my 100th post to be about, most said a decadent recipe, others said an embarrassing story, and still others said a top ten list of something fun.

A 100th post is a pretty big deal right? So what do you say we do ALL 3! And I’ll throw in a giveaway for good measure! yay!

First up, since we’ve just had Valentine’s Day and all that, I present my romance-themed top ten list.

Here’s my top ten list on How to be irresistible to women. (Since I’m a woman, clearly, I am an authority on this subject. Men I hope you’re reading )

1. Cook us a meal. Even if it’s just once in a while. Men who cook are sexy.
2. Be clean. Like not just fancy clothes, but the parts you think no one notices, like your toes and behind your ears.
3. There is no such thing as too much cologne. There is however, a thing as too little.
4. We may pretend we don’t care about things like flowers and chivalry and little surprises, but we secretly do. So be a gentleman.
5. Be good at something. Writing, dancing, being funny, mountain biking. Anything. But definitely something.
6. Love animals. Especially puppies. Don’t cringe when they lick your face and give you kisses. Smile instead.
7. Be an excellent hug giver. Hugs are important. Hugs are crucial. Just hug. And lots. Okay?
8. Read. Non fiction, Game of thrones, Asterix, 50 shades of Grey. Just read. (Don’t pretend you’ve not been tempted to read that last one there.)
9. When we ask you to sing us song, just sing it. We know you’re not Michael Buble. Just sing anyway, won’t you?
10. Be honest. Bare, naked honest. There is nothing we want more.

Ladies, do you agree?

Men, are we asking for too much? No, right?

Okay, now for the decadent recipe you wanted. When my friend Stuti brought me back this divine Balsamic vinegar from Modena, I knew I had to do something special with it.

What did I do? I soaked some strawberries in it and used them to top this Chocolate cheesecake.

The cheesecake has an oreo base, a chocolate cream cheese centre, is topped with cream, and then balsamic-soaked strawberries with their juices over that.

You ask for decadent, and I deliver decadent baby.

Eat only one sliver at a time, unless you enjoy passing out from over-eating in the middle of the day.

Mostly I just stared at this gorgeous thing.

It was sinfully smooth and creamy.

And the slightly tart and sticky strawberries were such a wonderful foil to the rich, dense, cream cheese.

Make it on a special occasion and watch it vanish before your very eyes.

Chocolate cheesecake with balsamic-soaked strawberries

Prep time: 30 mins
Cook time: 65 mins
Serves: 10

Ingredients:

For the cheesecake

2 packets of Oreo cookies, cream removed
2 tbsp butter, melted
250 g dark chocolate
900g cream cheese
225g caster sugar
2 tbsp flour
1 tbsp vanilla extract
4 eggs

For the topping

200ml thick cream
2 tbsp balsamic vinegar
1 tsp caster sugar
about 15-20 strawberries

Method:

For the cheesecake

1. Preheat the oven to 160º C. Put the oreos in a ziplock bag and bash with a rolling pin until you have crumbs. Pour into a bowl, add the melted butter and mix well. Layer the base of a 9-inch springform tin with the crumbs, pressing down well so they are packed tightly. Bake for 5 minutes.
2. Melt the chocolate in the microwave or double boiler and set aside. Using an electric whisk, mix together the cream cheese, sugar, flour, and vanilla extract. Add the melted chocolate and continue mixing. Then add the eggs, one at a time, mixing until everything is well blended. Do not overmix.
3. Pour the cheesecake batter into the tin and bake for 1 hour. Switch off the oven and leave the tin inside until the cheesecake is completely cool. Run a knife around the inside edge of the tin to loosen the sides of the cheesecake and then refrigerate for 2-3 hours once cool.

For the topping

1. Thicken the cream by whipping it well.
2. Mix the balsamic vinegar and caster sugar together. Pour over the strawberries, give it a gentle mix, and set aside for a few minutes.

To assemble

1. Remove the cold cheesecake from the tin carefully and place on the serving plate.
2. Top with the whipped cream and balsamic-soaked strawberries. Pour the juices over and serve in slices.

For those who wanted to see something embarrassing, I’m sharing this video of my colleagues and I doing the Gangnam style. We performed in front of the whole office and it was crazy amounts of fun. I’m the one in a dark pink tee

And now for the **GIVEAWAY**!!! I thought long and hard about what to give away this time, and I finally decided on this book by my most favourite chefs in the whole world.

I still can’t believe I cooked for them a few months ago.

The book is full of easy recipes and really cute cartoons, and it’s written in George and Gary’s inimitable style.

To win this wonderful book, just comment below and tell me which is your favourite post on my blog. Yup, that’s it.

I’ll announce the winner by a random draw in 2 weeks time, so comment away

Now here’s one last look at the cheesecake. You know you want to.

Thank you for being so wonderful. Have a happy, happy week ahead!

Love and hugs,
Storm

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Peach Frangipane Tart

Posted in desserts, family, tagged almonds, dad, frangipane, peach, tart on January 22, 2013 | 8 Comments »

I don’t think I can ever be with a man who doesn’t love to cook.

If you’re a man who thinks he’s too good for the kitchen, chances are I won’t like you.

Also, if you are that man – What in the world is wrong with you?

Oh and if you’re one of those people who think it’s uber cool to say you can’t boil an egg, or make a cup of tea without burning down the kitchen, please stop.

Cooking is fun. Baking is cool. For grown-ups and children. For men and women. For lovers and fighters. For everyone.

Men who leave all the cooking to your wives: Move your ass. Make her something. Here, start with these Creamy baked eggs.
You can thank me later.

Girls who have those weirdly long and perfectly manicured fingernails and claim never to have stepped in a kitchen: Get over it. Cut those nails. Or at least wear gloves. And make these super cute mini cupcakes.

See, if you are a man who’s comfortable in the kitchen, you can make your daughter a Peach frangipane tart when she’s feeling down.

Isn’t that something you want to be able to do someday, boys?

Watch my Dad and learn

Butter and flour maketh a good pastry.

Some kneading to bring everything together.

Whisk up some eggs and sugar.

Open a tin of sweetened peaches.

Roll out your pastry and bake the tart.

Top with a yummy frangipane filling.

Dot with peach halves and watch as they sink in.

And look! It’s a beautiful tart!

When you cut someone a slice, you are giving them love.

So get comfortable in the kitchen, boys and girls! It’s an important skill to have. Also, it’s a wonderful thing to do

Peach Frangipane Tart

Largely adapted from: Step by step Baking

Prep time: 30 mins (plus chilling)
Cook time: 55 mins
Serves: 8

Ingredients:

For the tart case

150 g plain flour, plus extra for dusting
100 g unsalted butter, diced and kept cold, plus extra for greasing
50 g caster sugar
1 egg yolk
½ tsp vanilla essence

For the filling

100 g unsalted butter
100 g caster sugar
2 eggs
25 g flour, sifted
100 g ground almonds
1 tin of peach halves, strained (we don’t need the sugar syrup)

Method:

For the tart case

1. Mix the flour, butter, and sugar together in a bowl. Add the egg yolk and the vanilla essence and mix again to form a dough. Wrap in cling film and keep in the fridge for about an hour.
2. Preheat the oven to 180°C. Grease a 9-inch tart tin with butter and then press the pastry into it (or you could roll it out and layer the tin), using your hands to get it all around the base and sides in as even a layer as possible. Use a fork to prick the pastry all over. Line the pastry with baking parchment and cover with baking beans. Bake for 20 minutes.
3. Remove from the oven, discard the parchment and remove the beans. Bake for another 5 minutes. Remove and leave to cool on a wire rack.

For the frangipane filling

1. Preheat the oven to 200°C. In a bowl, mix the butter and sugar together with an electric whisk, and then beat in the eggs. Add the flour and ground almonds as well, mixing well until everything is combined.
2. Place the cooled tart case (in the tin) on a baking sheet, and pour the filling into the tart case. Gently press the peach halves (cut-side down) into the filling.
3. Bake for 30 minutes until golden brown. Leave to cool in the tin, before removing, and serving in slices.

*GIVEAWAY WINNER ALERT* The Flipkart voucher giveaway winner is: Papple (@caramelwings)!
Congratulations darling! Mail me at charis1984@gmail.com for your voucher code ASAP

Now I’m 2 posts away from my 100th post. I cannot believe it. But I’d love your ideas on what you’d like that very, very special post to be about. Vote below!

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Strawberry Pavlova, good things, and a giveaway!

Posted in desserts, family, friends, giveaway, holiday, tagged Christmas, cream, egg whites, eggs, good things, home, pavlova, puppy, strawberries on January 14, 2013 | 13 Comments »

Hello lovely people!

How’s the new year treating you’ll?

Have you made the resolutions you aren’t going to keep?

Isn’t it funny (and wonderful) how we make them every year anyway?

Here are mine:

*Get fitter (this includes regular exercise and attempting to eat healthier)
*Give my blog more love
*Spend more time with the people who are important to me
*Start playing the guitar again (this will be done with my very cool guitarist friend Aditi’s help)
*Learn to take better photographs
*Keep believing that the best is yet to come

I think the last one is the hardest. It’s difficult to believe that good things will come when you’ve had a spate of bad things. It’s hard to have faith in people, believing that there’s good inside them, even when they’ve let you down. It’s even harder believing that God has plans for you – the best plans.

But this year, I’m staying positive, and happy, and bright. Because good things will come. I know it. I just need to remember it
Will you remind me if I forget?

Here’s a look at some good things that happened over December when I was home. Each one is a blessing.

Dinner with my oldest friends in one of our favourite restaurants.

This gorgeous flower that bloomed on our balcony.

A funky new-age Christmas tree my brother put together.

The freshest, greenest, tastiest lettuce ever – from my aunt’s garden.

A massive projector set up by my Dad and brother in our living room, so we could watch movies huddling together under blankets while sipping hot tea.

And this puppy soaking up the sun, who brings us all such joy.

In the midst of some terribly sad things that happened, us cousins got together and decided we needed to make something sweet.

The result was this stunning Strawberry Pavlova.

Everyone helped.

Here’s my brother whisking the egg whites.

Baby cousin washed the strawberries.

Another added sugar and smiles.

And this pretty one cut up the strawberries.

Even the littlest one contributed. He kept the puppy busy

This dessert is show-stopper. Expect everyone to drop their plates and stare at it in all its wonder.

Just look at it.

And it’s the easiest thing to make. Have a go!

Strawberry pavlova

Largely adapted from: Step by step Baking

Prep time: 15 mins
Cook time: 80 mins
Serves: 8

Ingredients:

6 egg whites
pinch of salt
350 g caster sugar
2 tsp cornflour
1 tsp lemon juice
300ml heavy cream
200 g strawberries

Method:

1. Preheat the oven to 180º C. Line a baking tray with parchment. Draw a 20cm circle on the parchment and turn it over, so the pencil mark is facing downwards.
2. Put the egg whites and salt in a large, clean bowl and whisk with an electric whisk until you have stiff peaks. Whisk in the sugar a spoonful at a time, until the mixture is stiff and glossy. Mix in the cornflour and lemon juice as well.
3. Spoon the mixture onto the parchment, making sure you stay within the drawn-out circle. Flatten the centre slightly and place in the oven for 5 minutes. Then reduce the temperature to 160º C and bake for 75 minutes. Leave it to cool completely in the oven.
4. In the meantime, whip the cream until it thickens. Wash and clean the strawberries, then roughly chop them into halves.
5. Remove the cooled pavlova from the oven and take off the parchment. Place on a serving plate and crack the top slightly with a spoon. Spread the cream over and top with the strawberries. Serve in rough wedges.

Sorry I can’t offer you some pavlova, but here’s something fun!

*GIVEAWAY TIME*

CupoNation India, a website offering discount coupons for a number of leading online retailers in India like flipkart, snapdeal, homeshop18 and many more, wants to give one of you lucky readers a Flipkart voucher worth 500 INR. All you have to do is leave me a comment below telling me which offer you love the most on CupoNation India

I’ll choose one winner through a random draw and announce it in my next post. Comment away!

And have a wonderful, wonderful year ahead! Lots of love!

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The peanut butter cookie effect and giveaways!

Posted in desserts, friends, giveaway, tagged 3 ingredients, cookie, flour-less, peanut butter on December 5, 2012 | 15 Comments »

Very often I’m asked: What do you do with everything you bake? Do you eat it all yourself?

Dear person who thinks I’m a dessert-inhaling monster, this post is for you.

I love baking. But you already knew that about me.

Here’s what I love more: happy people eating and (usually!) appreciating what I’ve baked.

When I bake something, I usually taste it, photograph it, and then put it into a big box to share with the happy people I work with.

The cookies/pies/cupcakes/tarts are tasted and I receive critical feedback, big smiles, bakery-opening advice, and general happiness in return.

It’s lovely sharing good food with wonderful people.

This is what happened when I handed a few people a peanut butter cookie on a dreary Monday afternoon. I call it the peanut butter cookie effect. (How very scientific of me, I know. Aren’t you proud Mom? ) Take a look.

If that’s not happy-making I don’t know what is!

Also happy-making- My aunt just sent me my Advent chain presents. Every year for as long as I can remember she gives me 25 presents – one to open every day from 1st December to Christmas. How amazing is that? I love her.
Take a look at the heap!

Now for some happy news for you all, my darlings.

The awesome folks over at Hilton, Mayur Vihar have some discount vouchers they want to give you!

Here’s what you could win:

1. 15% discount on the Sunday Brunch at Cafe On 3, DoubleTree by Hilton, Mayur Vihar
2. 20% discount at Roadhouse Bar and Grill, DoubleTree by Hilton, Mayur Vihar
3. 20% discount at Infinity, Hilton Mayur Vihar

To win, just leave me a comment telling me what’s your favourite thing to cook/bake during Christmas. So simple, no?
Entries will be accepted till 9th December, 2012. 3 winners will be announced right after.

Oh and if you’re in the mood for those delicious flour-less peanut butter cookies, made with only 3 ingredients (crazy, right?) that everyone is smiling about, then here’s the recipe

3-ingredient flour-less peanut butter cookies
Recipe (slightly adapted) from: Laura’s Sweet Spot

Prep time: 5 mins
Cook time: 8 mins
Makes: 24 medium cookies

Ingredients:

255g creamy peanut butter
225g caster sugar
1 large egg

Method:

1. Preheat the oven to 180º C and line two baking trays with parchment.
2. Mix the peanut butter, sugar, and egg together in a bowl. Scoop out tablespoons of the cookie dough and roll between your palms to form rough balls. Place on the baking trays and then gently press down on each ball with the back of a fork (twice) to form criss-cross lines. Make sure there is enough space between each cookie, as they expand a bit while baking.
3. Bake for 8 minutes and then leave on the tray till completely cool before eating. This is important because the cookies are too soft to handle when they’re hot.

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Christmas crazy and 3-ingredient Nutella brownie bites

Posted in desserts, family, friends, holiday, tagged bites, chocolate, Christmas, mini, nutella on November 28, 2012 | 9 Comments »

It’s one month to Christmas. Welcome to what I call my looney-with-excitement month.

Here’s a taste of some of the Christmas craziness in my life:

- Last Saturday Mom and I bought (wait for it), 10 kilos of dry fruit. Yes, 10.
We got raisins in all colours, shapes, and sizes which will be mixed with walnuts and other stuff and then baked into some deadly good cakes by Dad.

- I’ve done some preliminary gift scouting and 2 3 5 lists have been made. I always struggle with present ideas for men – dad, brothers, uncles, friends. What do you buy the men in your life? Tell me please!

- Mom and I are discussing Christmas party menus every time we talk. Seriously. Every. Single. Conversation. Let me tell you now, some fantastic ideas have been born. If you’re invited to my home for Christmas, you’re in for a treat.

- I’ve changed my ring tone to Baby it’s cold outside. I ADORE Christmasy music. I asked a friend the other day if it was too early for Christmas music and I was laughed at. It isn’t too early, is it? Come on!

- My Christmas madness is totally understood by some adorable friends of mine. I’m discussing gift options with Abhik and decorations with Varun who has already put up his tree! They’re fabulous btw and totally looney about Christmas like me. You should say hello to them on Twitter!

- I bought some sparkly metallic red and green cupcake wrappers. So pretty and perfect for this season! Festive cupcakes shall be made.

What I’m saying is, this is a wonderful time. The build-up to a time with family and friends and celebration. A time of joy and warmth and sharing.

I wish everyone would get into the spirit already!

I know, I know. You’re tired and grumpy and lazy and it’s cold and you just want to curl up and sleep, but if you have 12 minutes and 3 ingredients, I can show you a shortcut way to feeling wonderful.

Make these Nutella brownie bites.

All you need is flour, eggs, and the food of the Gods: Nutella. Everyone has flour and eggs at home. Oh you have jar of Nutella too? You may be my soulmate.

These little bites are fudgy, full of that rich hazelnut chocolate flavour we all love, and delicious both warm from the oven or at room temperature.

Could there BE a simpler way to eat something yummy and ring in the festivities? (Yeah, I totally said that like Chandler )

3-ingredient Nutella brownie bites
Recipe adapted from: Laura’s Sweet Spot

Prep time: 5 mins
Cook time: 12 mins
Makes: approx. 30 mini bites

Ingredients:

2 eggs
1 jar (350g) Nutella, at room temperature
10 tbsp plain flour

Method:

1. Preheat the oven to 180º C. Line mini cupcake trays with mini cupcake paper cases. I used about 30.
2. Mix the eggs and Nutella together. Then stir in the flour until everything is well combined. The batter is quite thick and sticky. Don’t worry- it’s supposed to be like that. Spoon about 1 heaped teaspoon full into each paper case and bake for 12 minutes. Cool on a wire rack and eat!

Happy pre-Christmas my lovelies

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Christmas crazy and 3-ingredient Nutella brownie bites

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