A Temporary Goodbye

I have been away most of the time and hardly come around here trotting with baked goodies as I promised. I have been interning round the clock, have been on a tumulous personal journey myself and as much as I try I can’t seem to juggle various aspects of my life all at once. The recovery will be slow but then again, I know I’ll be right here when the stars shining right on me. 🙂

But for now, I bid adieu . This isn’t where the curtains fall. I will be back . Sooner or later, as baking is in my heart and in my soul.





100_6598  Whatever you call it, irrespective of it they taste delicious!

Brownie and a cookie with a secret goodie? Who can say no to that!!

Here’s some in a cupcake form!


My favorite cupcake recipe and a huge chunk of chocolate.


In goes the brownie batter!


Here, food of the GODS 😉

Peanut Brittle/Chikki

100_6568I feel dumb even writing down this recipe! Its so very simple and tastes so so good. I have been munching on these since the time I realized I could easily, very easily make em at home. All you need is jaggery which you can sub with sugar(brown or white) and your choice of additions. Be it peanuts, sesame or dry fruits like walnuts, almonds, cashews taste delish! Once the jaggery has melted, work fast as the mixture will harden (very fast) as it cools. Cut it into little shaped when its still warm if you want even squares or let it harden and gently tap on the hardened for it to break.  I like the chikki (that’s what we call peanut brittle here in India) hard however if you are the “only-chewy” make sure to add a tablespoon or so of water to let them be chewy. I have added a dash of cardomom for flavor, however you can omit that if you please!


  • 270 grams Jaggery or sugar (either brown or white)
  • 250 grams roasted peanuts (skinned and unsalted)
  • 1 tbsp ghee (clarified butter) (Optional)
  • A pinch of cardamom (Optional)


  • Grease a plate with ghee/butter/oil and set aside.
  • Roast the peanuts and remove the skin. Once the peanuts have been roasted, grind them to a coarse consistency.However if you prefer the chikki to have peanuts as a whole , skip the grinding part.
  • Next, in a deep bottomed pan add the jaggery and ghee. On low heat let it melt. Once it is melted, let it acquire a little reddish/brown tinge. If you’re using sugar, caramelize the sugar till it reaches a golden brown color. As soon as it reaches this stage, take it off the flame and immediately add the peanuts and cardamom powder.100_6572
  • Pour onto prepared plate and smoothen with the back of a wet knife.
  • Cut into desired shapes while it is still warm.100_6578

Two Bite Sized Cinnamon Rolls

Teeny Cinnamon Rolls

Teeny tiny two bite sized Cinnamon Rolls that have a lil hint of rum for y’all!

Here’s some with rum flavored icing!100_6470

 Recipe Adapted from : Bakingdom

Click on the link to have a view at the recipe.

I halved the recipe with no issues in the final result and used alcohol free rum essence to achieve a rummy taste(which is completely your preference)


A dense, dark cookie from The Ultimate Chocolate Cookie Book by Bruce Weinstein, Mark Scarbrough that gives you a creamy sandwich center that will always cheer you up! 



Molten Lava Cake

Here’s  some Molten Lava Cake for you to dig into!


and some more :p100_6460

Recipe source: Here

I halved the recipe and skipped adding the just the yolks, and they were still to die for!

Update: I made this again without altering the recipe at all. Verdict? No noticeable change! (I won’t be adding just the yolks unless I have some lying around)



Chocolate Crinkle Cookies

100_6391Season’s Greetings one and all!

I know I am so very late in wishing you lovely people an amazing Christmas, but I hope these cookies make up for it.

These “cookies” are a cross between a brownie and a biscuit, with the exterior being a lil crunchy and the insides all fudgy. The quality of cocoa makes a huge difference to the chocolate taste, so I suggest you don’t use anything other than the best. The cookies have an adult dark flavor to it. So if you’re making em for a bunch of kids, I recommend adding around 100 grams more of sugar. Once the dough is made, we’ll refrigerate it for a few hours to let the flavors blend in . However, if you are running short on time, stick em into the freezer for 30 minutes and you are good to go. Also make sure to use a greased parchment paper to line the baking sheet, cos these cookies stick to the sheet. Also, to get nearly even cookies I used a cookie scoop that  gave me around 25  2″ cookies. I stored em in cute lil jars and gave em out as Christmas Gifts. 🙂100_6392

Alternatively you could drop them tablespoon by tablespoon onto the sheet.

Happy Holiday’s Everybody!

Recipe Source: Bakingdom


  • 200 grams sugar ground to a fine powder
  • 80 ml neutral flavored oil
  • 2 eggs
  • 1 tsp vanilla extract/essence
  • 45 grams good-quality cocoa powder
  • 120 grams all-purpose flour
  • 1 teaspoons baking powder
  • A pinch of salt
  • 60 grams icing sugar or more to roll the dough in.


  1. In a bowl, sift the cocoa powder, flour, baking powder and salt
  2. In a another bowl pour the oil and add tablespoon by tablespoon the ground sugar, mixing well.
  3. Stir in the egg, one at a time beating well after each addition.
  4. After both the eggs have been added, add in the vanilla. Mix.Fotor0104195739
  5. Now, add half of the flour mixture to it and slowly mix to form a “batter” .
  6. Continue adding flour, tablespoon by tablespoon to this.
  7. After all the flour has been added, you’ll notice that the texture of the “dough” is quite like a cake batter, but that’s just the way its meant to be. Cover the bowl with a cling wrap and let it rest in the refrigerator for around 4 hours until its quite firm or stick it in the freezer  for around 30 minutes until it’s firm but manageable.
  8. After the rest, preheat the oven to 180C while you start scooping out the dough.
  9. Line a cookie sheet with parchment paper and grease it with a lil oil/butter/pam.
  10. Put the icing sugar in a deep bowl and using a tablespoon or a cookie scoop; scoop out the “dough” and roll it evenly in the icing sugar. The dough will be manageable and you will be able to easily shape em. Fotor0104200258
  11. Plonk em onto the baking sheet and once the oven has pre-heated,Bake for 10-12 minutes. The tops will be a lil puffy and you will find the beloved “crinkles”.Fotor0104200456
  12. Cool before serving as they harden up a bit as they cool. (A word of caution, do not stack em together if they are warm and certainly do not touch em with wet hands :p)



Eggless Vanilla Ice-Cream

100_6329As the cold set in, I moved towards the thermostat. I needed warmth. Wrapped in my blanket, I kept replaying the events of the past few days. Still disheartened, I realized I needed fresh air. I slipped into a parka, put on my boots and opened the door. My snow filled lawn looked eerily unwelcoming. Moving forward, I was barely a few metres down the lawn and blasts of cold wind slapped across my face. I had all the “air” I needed. I headed back towards the warmth of my home. 

I lay on the couch, thinking of all the things. I needed to cook to get away from uncertainty. Cooking, more of baking does that to me. A bowl of hot soup seemed unappetizing. A memory jogged itself to present, and I was transported to another time. I was happily slurping on melted Amul Vanilla Ice-cream. Laughter and chatter all around me seemed so distant. I wanted Amul. Now.

With such weather, even the malls were shut. I decided to make Vanilla Ice-Cream and ease aka slurp away my discomfort.

I found a recipe online that didn’t need an ice-cream maker. The ice-cream is creamy. The ice-cream is good.  It gave me the taste I was looking for. It gave me comfort.

The tiny specks of vanilla showed me beauty. The creamy, no icicle texture gave me Amul.100_6336

Recipe adapted from here.


  • 500 ml full fat milk
  • 15 grams cornflour
  • 1/2 vanilla pod/ 2 tsp vanilla essence/ 1 tsp vanilla extract
  • 200 grams granulated sugar  ground to a fine powder, but I suggest you keep more or less on hand depending on preference.
  • 200 ml cream (25% fat will work just fine)


Take around 4 tbsp of milk and add the cornflour to it. Mix and keep aside.

Take the rest of the milk and put it to a slow boil while you split the vanilla bean . Add in the vanilla bean to the milk and let it slowly simmer for around 10 minutes. If  you intend to not use a vanilla pod, let the milk simmer as it is. While this is happening, slowly beat the cream with the addition of sugar for a few minutes until it just starts to thicken up. Around 4-5 minutes . Do not do that in excess.

Once the milk has simmered for a whole 10 minutes on low heat, remove the vanilla pod and slowly add the cornflour mixture.  Again, if you’re using vanilla essence or extract just add the cornflour mixture.

As soon as you add the cornflour, you’ll notice that the milk considerably thickens up. Let it simmer for another few minutes and then put it out to cool.

In around 15-20 minutes, you’ll notice that the milk will have a custard-y impression. Alternatively, you can put it in the refrigerator to cool up faster. Once it has completely cooled, take a bowl and whip this on high for around 4 minutes. Next, fold in the cream that was whipped before and carefully pour it into a freezable container.

The ice-cream will be ready in around 3 hours if you have an exceptionally high-end freezer. Otherwise, once the ice-cream has frozen,churn this mixture once to erase out any icicles that may have formed and refreeze it again until it is solid. Or you can have it without the churning. Just like that.


Here, have a bite!

Pure Chocolate Cake

100_6019You know the pure chocolate cake’s that we get at pâtisseries? This cake is like that but only better since its homemade.

The cake is rich. Very rich. Rich enough for a chocolate devourer to have one piece at a time. The cake has got four gorgeous layers of silky smooth ganache that melts in your mouth. And the crumb! Oh-so-delicious! . Imagine a world of you and pure unadulterated chocolate bliss.

Now take that, and imagine having it for dessert. Imagine? Why imagine when you can bake the cake and eat it too! The batter yields 2 cakes where each cake is divided into 2 parts.

Now hop along and bake this 🙂1386001662365-1

Recipe Adapted from: The Purple Foodie


For the cake:

  • 250 gms flour
  • 60 gms cornflour (Makes the cake lighter)
  • 100 gms good-quality cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt (skip adding the salt if using a salted butter like Amul)
  • 250 gms yogurt
  • 60 gms water
  • 1 tsp pure vanilla extract
  • 230 gms unsalted butter
  • 550 gms granulated sugar which is ground to a fine powder
  • 5 eggs 
  • 100 gms dark chocolate melted on a bain-marie

For the ganache:

  • 400 ml heavy cream (I used Amul 25% fat)
  • 800 gms dark chocolate chopped into little pieces
  • 30 gms butter


For the cake:

  • Preheat oven to 170ºC.
  • Grease and line two 9″ square cake pans with parchment paper.
  • Sift the flour, cornflour, cocoa, baking powder,baking soda and salt 3 times.
  • Whisk together the yogurt, vanilla and water in another bowl.
  • In a large bowl, beat the butter and sugar together.
  • Next, beat in one egg at a time.
  • After all the eggs are beaten and fully incorporated, add in the melted chocolate. Next, fold in the dry ingredients and the thinned yogurt into this mixture.
  • Start and end with the dry ingredients. So that would be fold the flour, then the yogurt, the flour, yogurt and lastly the flour.
  • Pour into prepared cake pans and bake for 30-35 minutes or until a skewer inserted comes out clean.
  • Let it cool completely on a cooling rack.


    Thats another pineapple cake I made, decked up and sky high

For the ganache (Can be prepared a day before):

  • Put chopped chocolate pieces in a big bowl.
  • In a pot, pour the cream and bring to a slight boil until the corners of the cream have a little bubbles but the cream isn’t bubbling.
  • Pour this cream onto the chopped chocolate pieces and let it rest for 2 minutes. Add in the butter.
  • Stir until smooth. Since its dark chocolate, add a few tbsps of icing sugar if you find this to be too bitter.
  • Cover with a cling wrap and put it in the refrigerator to thicken up.
  • Prior to using this cream (If refrigerated), let it rest at room temperature for an hour or so.
  • Separate this cream into four equal parts with a knife in the same container.


  • Split each cake into two parts with a serrated knife.
  • Place a cake board and spread a tsp of ganache on the board. Place one part of the cake onto this. This will prevent the cake piece from moving around and will let it sit in its place. Pour in one part of the ganache onto the cake and spread evenly. The ganache is going to be thick, so you will have to spread it very carefully. Leave 1/2 an inch of space at the sides. Press onto this the next cake layer.
  • Repeat this for every layer of cake.
  • Once you reach the topmost layer, spread the ganache carefully and spread it evenly onto the sides of the cake.

Prior to serving , let the cake sit at room temperature for an hour or so.

Here, have a bite!

Here, have a bite!

Chocolate Cake and My First Award!

I am doubly thrilled. Why you  ask?

Firstly , I have an amaaaazing Chocolate Cake recipe to share with all of you. And secondly, I have been awarded The Versatile Blogger Award by the lovely Kiran. I can’t thank you enough for this. It means so much to me! This is my first award and I am glad that you find my blog worth it 🙂


The rules for this award are:

  • Display the Award Certificate on your blog.
  • Write a post and link back to the blogger who nominated you.
  • Nominate 15  other bloggers.
  • Inform them of their nomination via comment in their blog.
  • Post 7 interesting things about yourself.

So here are seven (not) interesting facts about myself :

  1. I am a kook 😦
  2. I am an absolute cleanliness freak that borders towards OCD.
  3. I live in the moment and do not think before I take a dive which has led me to some uncanny scenarios.
  4. I am a student pursuing law who one day hopes to own a pâtisserie
  5. I am very shy and one of the biggest introverts you’ll come across.
  6. I love gifting special people in my life constantly with the things I bake. I hope someday someone reciprocates that way for me.
  7. I am an avid traveller.

I would love to pass this award to :

My Favorite Pastime

The Solitary Writer

Escapades In Love

Confession of a Stillettomaniac

Cook Like a Bong

JJ begonia

Passionate About Baking

My Diverse Kitchen

My Family Kitchen

Kitchen Kemistry

LtDan’s Kitchen

Desserts With Benefits

The Flavourista

Baking Yummies

Yumsilicious Bakes

P.S: Recipe will be published soon!

Update: The recipe is now published!

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