Brown Butter Pecan Cookies

Brown Butter Pecan Cookies

Chewy, nutty, crunchy, these Brown Butter Pecan cookies deserve to be stocked, so you can sneak out a couple every time you need an indulgent snack! Was it brown butter day sometime last week or the week before? If it was I totally missed it as I do with all the food days. Can never for the life of me keep track. But I did catch up on all the posts that the amazing bloggers I follow posted. I felt rather proud of myself when there were no unread emails in my inbox and my Pinterest boards were slightly fuller. There were all these mouth-watering brown butter recipes like the Brown Butter, Miso, Dark Chocolate Blondies over at The Brick Kitchen, the Brown Butter Dark Chocolate Cookies at Petit Bakes,  and Brown Butter Blueberry Crumb Muffins on Itsy Bitsy Kitchen. How awesome is that. And how is a girl not to be inspired to go brown some butter and get baking!! Now, the thing we all know is that when it comes to beurre noisette (sounds so much fancier in French) it is not a quick fix thing. Unless you want to brown the butter and drink it. You gotta […]

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Cardamom Coconut Cupcakes

Soft, fluffy, fragrant Cardamom Cupcakes topped with luscious Coconut Swiss Buttercream and crunchy Coconut bacon.               You know when you haven’t done squats in a million years, then you do 100 at a go only to have stiff legs for a week! And it hurts like hell. But it is also a kind of sweet pain because you know your muscles worked out so hard and your hurting hamstrings are like trophies you can show off while saying that you pulled off a 100 squats!! That’s exactly how I felt the last two weeks after marathon projects and assignments. After a year of vacationing filled with fun things like exploring Toronto, baking, blogging and occasional assignments from my Digital Marketing Course my brain has become slightly lazy I assume. But now my sabbatical is over (sob-sob) and job hunt has begun (which is not easy). So between, job applications, freelance marketing projects with real deliverables and deadlines and school assignments it feels like my brain is doing 100 squats and it aches!! My brain had to remember working out once again and tasks that would have taken 1 hour in my previous life, took […]

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Gluten-Free Peanut Butter Blondies

Gluten-free Peanut Butter Blondies

These Peanut Butter Blondies are gluten-free, sugar-free, dairy-free and make a great snack when you are craving for a sweet treat and need something quick! Don’t you think naming your own recipes is really hard? Especially if it is not as straight forward as a triple chocolate cake or birthday yellow cake. How does one name recipes? Do you just list all the main ingredients? Do you list the ingredients that you can actually taste? OR do you list the ingredients that are optimized (for getting more likes)? Now all those things can be different. Like say banana greek yoghurt chocolate chip muffin which also has peanut butter in it and is also gluten free and sugar free. I struggled with this one – should it be apple peanut butter blondies? OR almond peanut butter blondies? Or gluten free peanut butter blondies? Are they even blondies since there is no butter and sugar in there? I don’t think I want to go down that lane because then it will turn into a Sporkful episode of Is Cereal a Soup? Or Is Cheesecake a Pie? Those arguments are endless with no clear winning party! So anyway, I like short and simple […]

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Lemon Curd Cupcakes

Lemon Curd cupcakes

Soft, spongy, buttery, Lemon Curd Cupcakes are a perfect way to use up a bit of leftover lemon curd. What to do with lemon curd? After you have finished making lemon meringue pie, constructed a beautiful layer cake, topped it on your pancakes and oatmeal and sundaes, added to your fruit trifles, and licked it off a spoon. If there is still a tiny bit left and you feel you can’t eat anymore, put the last bit of it in a basic butter cake recipe and eat it as a cupcake. The best part of it is that, in this form it a subdued, subtle version of itself rather that a big, bold hit of tangy, lemony which is the main reason I personally cannot eat it off a spoon. It feels like a punch in my mouth that I don’t care for. But I do enjoy the lemony brightness when complimented with other balancing flavors. This post has started off as a SEO exercise and I promise I did not mean to do that. What to do with a small amount of leftover lemon curd was what I was searching for when I had 3tbsp of lemon curd sitting in […]

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Lentil Spinach Masala

Meal Ideas for One - Lentil Spinach Masala

This lentil spinach masala is really a canvas on which you can try all sorts of variations. It is a delicious, nutritious meal for one person when you want to make the least effort but crave a warm cozy meal. I will be honest, sometimes I miss my single days! When days looked like this – wake up, go to work, come back from work, whip up quick dinner, eat while watching endless re-runs of Sex and The City or How I Met Your Mother, or a soppy movie or some brainless comedy without fear of judgement, go get late night shisha and drinks, or mint tea when feeling responsible, with my girlfriend, gossip/ bitch about work and boyfriends till the shisha embers have died, come back home, eat some chocolate, sleep with the TV on all night. If the coming back home to an empty house and sleeping in bed alone, didn’t suck, and the fear of getting old all alone didn’t get to us, we would all chose the single life. Wouldn’t we? Let’s be candid now! Single life and couple life, they have their pros and cons. Just because you are perfectly happy in one kind of […]

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Cardamom Coconut Panna Cotta and Turmeric Cake Crumb

Cardamom Panna Cotta Turmeric Cake Crumbs

A delightful dessert for two, this light, smooth, cardamom coconut panna cotta is accompanied by crunch from some leftover turmeric cake. I read the Momfuku Milk Bar book and fell inspired by Christina Tosi’s philosophy of using all sorts of things from your pantry and freezer in your baked goods. The idea of repurposing leftovers speaks to me, because I really dislike wasting food. It is one of the main reasons why I bake in small quantities as much as possible and without resorting to using 1/4th of an egg because really the quantity of egg decides how small my baking project will be. Trust me it is a pain to measure out 1 ½ tbsp of egg for something. I have tried. One of the first google searches I did when I was tinkering with the idea of starting a blog was “what do food bloggers do with excess food”, coming in after “how do food bloggers stay fit?” Well I did not find any satisfactory answers to both questions. I suppose everyone tackles it in their own way. So, I picked going small where my baking was concerned. We are two people so I had to think about […]

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Balsamic Roasted Strawberry Semifreddo

no churn strawberry ice-cream

This no churn strawberry ice-cream or semifreddo is super easy to make, creamy and delicious. The balsamic roasted strawberries make extra sauce that you can douse the ice-cream in!     When warm spring-like days arrive much earlier than they should, do you rejoice, smile like a goofball all day, instantly dig out your shorts and hit the nearest ice-cream shop or do you secretly fret about global warming? I do both! Then I eat an extra portion of dessert because ofcourse dessert is the solution for everything. That is why I make this strawberry semifreddo in mini loaf pans so I can dig into my very own cute little loaf of creamy, goodness. Fretting aside, we had a beautiful weekend here in Toronto and everyone seemed happy. We got over-excited and went for very long walks (I call it death march) then suffered from ‘feet sole’ pain! Then Steve picked up pints of strawberries because they were on sale and since I prefer to turn fruits into dessert than eat them raw like fruits should be eaten, I decided that this is a weekend for ice-cream. Strawberry ice-cream. And since I have been dying to roast strawberries ever since that first […]

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Chocolate Stout Cake w Brown Butter Frosting

This decadent chocolate Guinness cake slathered with a speckled, deeply nutty brown butter Swiss buttercream and doused in a whiskey caramel sauce is truly a celebration cake that is sure to make you feel happy! 30 is not the birthday that launches you harshly into your middle age. 30 is the birthday where you celebrate the end of an era - the 20s – where mistakes were made (lots of ugly ones), lessons were learnt (mostly in a bad way), discovering who you are felt impossible and highs of first real job, first serious relationship, first real apartment, first independent foreign travel were only dimmed by the lows of those ‘firsts’ not living upto their expectations. But there is a delicious excitement in goofing up and blaming it on lack of experience and naiveté. There is mystery and intrigue and desperation in finding out how your life will turn out when you are a grown up. When I turned 30, I told everyone that next year I will celebrate 29 and subsequently keep moving the clock backwards. Well, I didn’t do that. Forgot to buy 2 and 9 numbered candles. So here I am 31! Anyhow, who wants to repeat the absurdities of the 20s. Sure it was fun and exciting times. 20s or any fun time is just that only because there is a limited period to it. Just as clearance sales are exciting because, they are on for only a week! So, I celebrated my 31st birthday, trying not to fight it too much, with a grown-up chocolate cake with brown butter frosting – a bit more elegant than chocolate on chocolate (which by the way is always my first choice of cake) If it is my birthday celebration cake, there had to be booze in it. So instead of making my most favorite chocolate cake, I went with a Stout Cake adapted from Epicurious only in the method. I used Nigella’s slightly easier method of adding everything into the same pan. The can of Guinness had been sitting in my pantry forever and I wouldn’t let Steve drink it because I was storing it for ‘baking purposes’. My cake tops cracked, I think because I baked it in 5inch pans and poured a lot of batter into them. So 6 inch would do the trick. Anyway, I simply chopped off the cracked tops, it did not affect the taste. These cakes are lip-smacking delicious. Earthy and intense and a dark chocolate lovers dream. A brown butter buttercream only seemed appropriate because it is my new love and I like to make beurre noisette just for the nutty fragrance it makes in my kitchen. There seems to be Whiskey caramel sitting in a jar in my refrigerator at all times so I was more than happy to add an additional boozy element to this cake. Finally the pile of crushed chocolate cookies on top because as a baking blogger there is always some cookies or cake leftovers in the fridge which you can throw on top of a cake for extra goodness and no one can stop me from eating pure indulgence in this form on my 31st birthday! Celebrate! Chocolate Stout Cake w Brown Butter Frosting Ingredients – Makes one 6 inch 4 layered cake For the Cake 1 cup stout 1 cup, 2 sticks unsalted butter – cut into pieces ¾ cup Dutch cocoa powder 2 cups flour 1 ¾ cups granulated sugar ½ tbsp. baking soda ¾ tsp salt 2 large eggs ½ + 2tbsp sour cream Preheat oven to 350F. Butter and line two 6” round pans with parchment paper. Make sure the parchment paper sticks out to form higher walls. Pour the stout into a large saucepan and place on medium heat. Add butter pieces and heat till melted. As soon as all the butter has melted, add in the sugar and cocoa powder and whisk till fully incorporated and smooth. In a measuring jug or small bowl, beat the eggs and sour cream thoroughly and add to the stout mixture. Mix well. Finally add the flour and baking soda and whisk till completely mixed. Pour into prepared pans and bake in the lower third of the oven for 35 – 40 minutes or till a skewer toothpick comes out clean. Remove from oven. Let cool till safe to handle. Turn cakes onto a wire-rack and let cool completely. Stick in the freezer for atleast one hour before frosting. For the Brown Butter Swiss Buttercream 1 ½ cup butter 1 ½ cup fine granulated sugar 4 egg whites 1/4 tsp salt Heat butter in a small saucepan on high heat. Once it starts to bubble, stir intermittently with a rubber spatula and keep a eye. Once you see specks of dark brown and smell deliciousness in the air take it off the heat. As it cools, stir it once in a while so that it solidifies evenly or all the good brown bits will settle at the bottom. It should be completely cooled (slightly chilled) and solidified but still a little soft. Whisk sugar and egg whites together and set it on a double boiler over simmering water. Using a candy thermometer is recommended for accuracy. Whisk occasionally and heat the mixture to 140 – 160F. Test the mixture between your thumb and index finger to make sure the sugar is completely dissolved and the mixture feels silky smooth between your fingers. As soon as it reaches this temperature, take it off the heat, transfer to a stand mixer fitted with a whisk attachment and whisk on medium-high for a good 7 -8 minutes till peaks form and the mixture is cooled. Once this meringue mix is completely cool, replace the whisk attachment with the paddle attachment and run on medium high. Start adding the butter in pieces. Keep whisking till fully incorporated and the buttercream is smooth, glossy and stiff. Whiskey Caramel Sauce – ½ cup Assembly When the cakes are completely cooled, cut of the tops evenly with a serrated knife. Then cut both cakes into halves to make 4 pieces. Here is a great video showing how to cut a cake in layers. Place one layer on a cake stand. Spoon butter cream into a piping bag fitted with a plain nozzle and pipe a border on the cake layer. Spoon some Whiskey Caramel onto the cake within the piped barrier. With a offset spatula, spread some buttercream on top of the caramel and smooth it. Repeat two more times. Place the topmost layer of the cake. Spread some buttercream on the top and sides with the spatula to frost lightly. Spoon some caramel sauce on top and along the edges. IF you have some leftover chocolate cake or cookies, crush and pile on top for extra indulgence. Best enjoyed at room temperature in shockingly large pieces.

This decadent chocolate Guinness cake slathered with a speckled, deeply nutty brown butter Swiss buttercream and doused in a whiskey caramel sauce is truly a celebration cake that is sure to make you feel happy! 30 is not the birthday that launches you harshly into your middle age. 30 is the birthday where you celebrate the end of an era – the 20s – where mistakes were made (lots of ugly ones), lessons were learnt (mostly in a bad way), discovering who you are felt impossible and highs of first real job, first serious relationship, first real apartment, first independent foreign travel were only dimmed by the lows of those ‘firsts’ not living upto their expectations. But there is a delicious excitement in goofing up and blaming it on lack of experience and naiveté. There is mystery and intrigue and desperation in finding out how your life will turn out when you are a grown up. When I turned 30, I told everyone that next year I will celebrate 29 and subsequently keep moving the clock backwards. Well, I didn’t do that. Forgot to buy 2 and 9 numbered candles. So here I am 31! Anyhow, who wants to repeat […]

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Curry Leaf Scones with Tomato Coconut Chutney

Curry Leaf Savory Scones with Tomato Coconut Chutney

If you love chutney, these South Indian spiced, savory scones act as excellent vessels to scoop up the goop. Made with coconut oil and lightly spiced with curry leaves, mustard seeds and pepper, these savory scones are a delicious break from sweet breakfast and brunch options. I know this blog is full of recipes that cater to the sweet tooth. Heck! I even say in my side bar About Me “This blog is for anyone who has ever skipped dinner just to have an extra portion of dessert” It is true. It is firstly a dessert / cake / cookies blog. But that doesn’t mean I should throttle my creative juices and not try something savory if the inspiration strikes. By some stroke of luck if it actually tastes good, I can’t not share just because I subtly proclaimed that this is a dessert lovers blog. Sharing is good. Sharing encourages all sorts of good and bad exchange of ideas. When we share, we contribute to the collective consciousness of this world. I feel blessed and inspired to be part of a time when sharing knowledge, creativity, ideas is a click of a button away. I open my Instagram or […]

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One-Bowl Breakfast Brownie

Breakfast Banana Brownie

Banana breakfast brownie is all your favorite breakfast things in a delectable brownie form! Banana, peanut butter, chocolate, coconut –simply throw everything in a bowl, whisk it and you have amazing chocolate – banana brownies!  Oh yes, it happened! No point in living in denial anymore. We started with scorn, which gradually turned to surprise, which soon turned to shock and disbelief and has culminated in anger and disappointment. The long news channel speculations are over. Facebook and fake news have been blamed. The angry SM tirades and repartees are done. It gave us numerous new GIFs and a series of Women’s Marches which will go down in history. Now we keep vigil. Meanwhile personally, I had a nice week where I celebrated by X bday (Yes, I am at that age where I feel I must censor it in public!!) which was basically an excuse to get dressed up and go for a super nice 3 course dinner and make a 4 layer cake of Guinness, chocolate, brown butter and Whiskey caramel. Yes, it was boozy themed since I don’t go out to drink and party as much anymore, and so this was my way of jamming 90% of […]

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