Baked Pear with Homemade Almond Butter

This recipe deserves a separate post!! It might not look so pretty but it’s absolutely divine!!

I decided to make almond butter after seeing a few recipes online…I can’t believe it’s that simple!!! It’s just three steps to heaven!!TOAST—BLEND—EAT!!!

Well almond butter is ready..But what to eat it with?? Search the fridge..Come up with one pear…well…ammm..Let’s bake it!!! So slice slice slice , a few drops of ghee and bake for 20 minutes…drizzle with almond butter and devour!!!

I was so impatient to eat this that I hardly plated it..And while taking the pictures my phone fell on the plate! I hope nobody saw me licking almond butter off my phone..

Almond Butter


  • Almonds-1 cup


  1. Toast the almonds in an oven for 10 minutes at 160 degrees.You can also toast them on a pan over low heat.
  2. Take straight from the oven into a blender.
  3. Blend for 10 minutes or more till you get the texture you are looking for..


Baked Pears with Almond Butter



  • Pear-1
  • Clarified butter or ghee- few drops
  • Almond Butter-one dollop


  1. Slice the pear. Let the slices be a little thick.
  2. Put in a baking tray. Drizzle the ghee on top.
  3. Bake at 180 degrees for 20 minutes.
  4. Drizzle some almond butter over and guzzle!!




Whole30 quote “it’s not hard.dont you dare tell us this is hard.Quitting heroin is hard..Beating cancer is hard..Drinking your coffee black .IS .NOT.HARD”


Japanese Cheese Cake


I don’t know if it was my writers block. Or just plain laziness. Or maybe it was me trying to get thin..:D…well whatever it was it is in the past. Here I come with the most amazing cheese cake I have tasted in my life!!Japanese cheese cake…its extremely light and fluffy unlike the traditional baked cheese cakes where one slice is a meal in itself!

Stiff beaten Eggs whites actually enjoy a monopoly in being the most versatile ingredient the dessert world. What would we do without it? Imagine what if egg whites didn’t react the way they do?!The whole dessert world will come crumbling down!! You might talk about the new age substitutes. But they are essentially a replica of the age old whipped egg whites…

I loved this cheese cake so much that at this precise moment I have one cooling on my dining table and another in the oven..baking away to its golden glory..Unlike the traditional cheese cake you can actually finish this one all by yourself…well I could..: D

The ingridients are pretty should be able to get them in star bazaar or foodworld..the only novelty ingredient is cream cheese and the Britannia cream cheese works very well in this cheese cake..

IMG_20130909_142525 Ingredients

  • 3 egg whites
  • 3 egg yolks
  • 6 tablespoon sugar
  • 3 tablespoon unsalted butter
  • 4 tablespoon flour (maida)
  • 1 tablespoon rum
  • 1 table spoon lemon juice
  • 1 pack of Britannia cream cheese(200 gms of cream cheese)
  • 100 ml of cream


  1. All the ingredients should be at room temperature for this cheese cake.Pre heat the oven at 160 degrees.
  2. Prepare a cake tin with butter paper.
  3. Separate the eggs, remember to keep the bowl clean.
  4. Add all the ingredients except egg whites and sugar in a large bowl and whip it all together till well combined. Add 5 tablespoon of sugar and combine.
  5. Whip the egg whites and 1 tablespoon of sugar together until they are stiff and white. The test of perfectly whipped egg whites is the upside down test. If nothing falls then they are perfect..:D..
  6. Gently mix the whipped egg whites in the cream cheese mixture. Pour the mixture in prepared baking dish. Take a larger baking dish, fill it with water and keep the cheese cake mixture in the larger baking dish with water.
  7. Bake the cheese cake for 30 minutes. Reduce the temperature to 150 degrees and bake for 10-15 minutes more. If the top already golden brown then cover the cheese cake with aluminum foil so that only the inside cooks. Insert a toothpick and if it comes out clean your cheesecake is ready to come out of the oven.
  8. Let the cheesecake come down at room temperature and refrigerate it for 2-3 hours before serving.

Egg-less Cranberry Banana Muffins


It’s in the air…everybody is getting married…whenever I open fb there are at-least 3 weddings featured!!And if u have a friend who is a wedding photographer then that 10 new weddings every week!

With weddings comes to desire to somehow impress the in laws…that’s what a friend of mine wanted so she came home on Saturday morning to make some cupcakes and cookies…only issue…the family is pure vegetarian…and by that I mean they don’t take eggs..Not even in cakes and pastries…so we had to make something eggless which should be yummy and “pure vegetarian”…only thing is how do you convince chemistry to act the way it does with egg in the cake but without the egg…

Several Indian bloggers came to our rescue…I have adapted the recipe from here…i surfed through some vegan bloggers too but they use some sort of chemically engineered egg replacement which I doubt I will get in the local Indian star bazaar..So shortlisted two recipes…Banana muffin where we threw in some cranberries and chocolate chip cookies…

They were surprisingly amazing!!No real difference between the ones with egg in it and without…the tartness of the dried cranberry and sweetness of the banana is just an amazing experience! This is what I call simple delicacies which really taste good…its more about the taste here than the looks…You could frost it with cream cheese frosting and make it into a pretty looking cupcake…



Butter-75 gms

Brown sugar-1 cup

flour-1 1/2 cup

baking powder1 1/2 tsp




vanilla essence



  1.      Pre heat the oven at 180 degrees. Prepare a muffin pan by lining it with butter paper or muffin liners.
  2.      Mash up the banana and whisk it with the butter until it’s fluffy.
  3.      Add the brown sugar, vanilla essence and combine well.
  4.      Combine flour, salt, cinnamon and baking powder together.
  5.      Slowly add the dry ingredients in the banana mixture and combine well.
  6.      Add the cranberries and raisins in the mixture and carefully spoon the mixture in the prepared muffin pan.
  7.      Bake for 15-20 minutes and test with a knife or a toothpick to ensure the inside is cooked well.
  8.      Cool on a cooling rack and serve after.


Free form Pear Frangipane Tart

In her effort to make me eat healthy stuff my mom bought me loads of fruits-both fresh and dry. I was supposed to refrain from the starchy oily snacks and indulge in fruits. I did eat them for the first 5 days. But after a while I couldn’t stick to just eating that when the food court in my office offered amazing chats, parathas and brilliant vadas…

Which meant I had extra fruits left and according to my recent vow to use up all the food in my fridge before going grocery shopping I had to utilise the left over pears in the fridge…they were a little old. Maybe 1 or 2 weeks but seems in perfect condition… Maybe something to do with Bangalore weather or my fridge…I don’t know really but they were pretty much fresh…

The other left over items my fridge were pastry dough and almonds! Well that’s how the frangipane free dimension pear tart came into formation. Just a handful of almonds, sugar and one egg. With two pears sliced…decorate over frangipane and bake away!!

i have become a huggeee fan of left over pastry..somehow it comes out more flaky then the fresh pastry or maybe it was just this once that something magical happens in my fridge!A more detailed recipe is given below…

Pastry dough-10 cm diameter

Almonds-100 gm.

Sugar-100 gm.


Butter-100 gm.

Pears-2(sliced thin)

  1. Prepare the pastry using the recipe given in my blueberry pie post
  2. Roll out the pastry between two butter papers as thin as possible-easy and fuss free…and chill in the freezer till you prepare other ingredients
  3. In a processor grind the almonds and sugar together and add to the melted butter
  4. Add the egg and combine well using a spoon.
  5. Take out the rolled pastry and spread the frangipane paste leaving at least 2-3 cm ring outside(to be able to fold)
  6. Arrange the sliced pear and pinch the sides of the pastry to make a free form low bowl sort of tart.
  7. Bake for 20 minutes at 180 degrees
  8. Take out the tart and cover the middle with a foil and brush butter around the edges on the pastry.
  9. Bake for 10 minutes at 150 degrees.
  10. Your free form frangipane pear tart is ready to be gobbled up!!:D

Apple-Cinnamon Cake with Caramel Glaze

So it’s a Sunday..and we are home…almost broke after our srilanka trip…and in between two family supposed to be a chill weekend..a warm and fuzzy weekend..plan was to curl up and read my book..which sadly got over tooo soon!!

Half the Sunday is gone so it doesn make sense for me to start another book cause I wont be able to finish it and tomorrow is a Monday..yes…after Sunday there comes a Monday..:(..

I decide to read through the concise Larousse gastronomique—just for inspiration…and I come to page 219..caramel…I wonder if I can make something warm and fuzzy with caramel..

I had apples and cinnamon…so what do I make???i think and think and think…..and surf..and come across apple and caramel cake..:D..

Apple cinnamon Cake

  • 1 1/2 cups  flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 3/4 cup oil
  • 1 vanilla pod
  • 1 finely chopped apple
  • 1/2 cup walnuts(chopped)

Caramel glaze

  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon milk
  • ½ table spoon dark industrial caramel(made from cane sugar.

TO DO-apple cake

  1. Combine the dry ingredients-flour,salt,soda,salt,cinnamon in a large bowl and combine well.
  2. Scrape the vanilla pod and add in the mixture.
  3. Combine the wet ingredients-eggs and oil.combine well till light and frothy.
  4. Add the liquid mix into wet mix and combine well till all the flour is incorporated.
  5. Add the chopped apple and walnuts and pour into a prepared 9 inch circular pan.
  6. Bake for 25-30 minutes in a preheated oven at 150 degrees.

TO DO-caramel glaze

  1. Combine all the ingredients in a pan and heat over medium flame for 3-5 minutes.
  2. Keep stirring till it boils.

Plate up!

Pour 2 table spoons of the caramel topping over the cake right after taking out of the oven.the cake will absorb the caramel.

Let it both the cake and caramel cool a bit.

Add the remaining thick glaze on top of the cake and serve warm and fuzzy…:D

Chocolate Chunks Quick bread

When you know that chocolate lovers are coming home and you have nothing at hand except a bar of chocolate to offer them you can make this chocolate chunk the name suggests its quick and non-fussy.

I have used chocolate chunks instead of chocolate chips cause I like the way they melt inside the bread while baking…and it’s amazing when you slice it and put it in your mouth. There are two elements which you taste melting chocolate and the fluffy bread!

If this is not heaven then what is?!


2 cups of all-purpose flour

½ cup sugar

½ tbsp baking powder

½ tbsp baking soda

½ tsp salt

1 large eggs

¾ cup milk

1/3 cup oil

¾ cup chopped chocolate


  1. Combine flour,baking powder,baking soda,salt and set aside
  2. Mix the wet ingridients-eggs,milk and vegetable oil and add in the dry mix slowly and combine well
  3. Fold in the chocolate chunks
  4. Prepare a loaf pan for baking.
  5. Bake for 15-20 minutes in a pre-heated oven at 180 degrees or till the top is brown and the toothpick comes out clean.
  6. Cool on a wire rack and enjoy warm!!


Fig and Frangipane Tart

My mom got a huge box of fresh figs from Pune when she came down to not really a big fan of figs but she I thought I will tart to make a tart for her…I had some dough left from the chocolate tart..

I came across many recipes online with frangipane…I had really no clue what is was and how it will come out but I decided to give it a go..Don’t go by the name really it’s just a paste of almonds in butter,egg and sugar..

Just a layer of this below the figs does wonders to the recipe. I doubt frangipane would really go this well with anything other than figs..The earthiness of the figs and the sweetness of almonds just make it devour-able(if that’s even a word!!)

What I finally took out of the oven after baking was amazingly delicious and fig-frangipane make an amazing combination. I think without the other they are pretty ok to taste..But together they form a brilliant dish!!

You can find the pastry recipe from chocolate tart post



1/4 cup of almonds

1/4 cup of sugar

1/2 egg

1/4 cup butter


  1. In a food processor-grind the almonds and sugar together.
  2. Add the melted butter and egg and whisk.that’s your frangipane.:D
  3. Make half the dough featured in the recipe in chocolate tart post
  4. Using a rolling pin roll the dough into a thin disc.
  5. Spread the frangipane on disc.
  6. Slice the figs and arrange it on top of the frangipane leaving 1 inch space at the outer edges.
  7. pinch the dough together from the sides and gather it around the figs like shown in the pic.
  8. Bake at 180 degrees in a preheated oven for around 20 minutes.
  9. once slightly cooled sprinkle some castor sugar on top.

Njoy warm..:)

Chocolate & Caramel Tart

Oh my gawwwwd!!!!!!Oh my gawwwwd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Whattey chocolate tart!!!Shit!

It was just too amazing!!

So it started when I tasted a caramel chocolate tart at a friend’s restaurant…Sandy’s..

What heaven!!!What a discovery!!I was immediately in love with the combination and I decided then and there to try making it myself sometime in future…so back at Bangalore while shopping for my baking supplies I spotted a huge bottle of caramel…they didn’t have anything smaller but I anyways bought it thinking I will use the sauce in a lot of recipes.

This is the first time I used it after it being in my closet for past 6 months…and I didn’t know it then…but I do know it now that it is extremely bitter! Definitely not what I expected!!Raw caramel, bitter, industrial raw material and made from cane sugar!! I put a generous portion of the caramel in my blind baked pie shells and Nan decided to taste it! And thank god she did…that’s when we knew it was extremely bitter…i had only 2 pie shells and I couldn’t afford to waste it so I just took out how much ever I could. There was still a light coating of caramel in it.

Anyhow I figured little bitterness won’t do the chocolate any harm and I was absolutely right!!It gave the tart its oomph factor…When I broke a piece of the tart and put it in my mouth I went straight to heaven! The warm bitter sweet chocolate filling with the crunchiest crust!!How they say in harry potter apparated into heaven with one bite of it!!!

It didn’t really come out like the ones in sandy’s but this is my own bitter-sweet version of chocolate caramel tart! 😀



1 cup flour

1 cup flour

3 table spoon butter-Frozen or very cold

2 tsp castor sugar

Water-1 tablespoon at a time

To do

  1. Add the castor sugar in the flour and combine.
  2. Add the 3 table spoons of butter and rub it with the flour and sugar mixture using your fingers. The result will be a course version of flour with few lumps.
  3. Add water 1 table spoon at a time and start kneading the flour. It should result in firm non sticky dough.
  4. Divide the dough into two and put it in individual zip lock bags. Stick it in the freezer for 15 minutes or the fridge for 1 hour or more.
  5. Take one half of the dough, make a ball of it and using a rolling pin roll the dough.(be sure to use as much loose flour so that it doesn’t stick to the rolling pin)
  6. Roll it to a 1 cm flat disc. Fold it along the diameter and brush the excess loose flour from top of it. Now fold it to quarter in the same way. Roll out the quarter again into a triangular disc and again repeat the process of forming layers.
  7. Again place it in the fridge for 1 hour or freezer for fifteen minutes. Repeat the above process so that a number of layers form(I did it thrice totally)
  8. Roll out the prepared pastry dough to half a cm thickness and place it on the tart shell and cut the extra dough off. You can either make a big one of 4 small ones.
  9. Add some baking beans. (I used the green dal)This is done so that the tart shell does not rise and retains shape.
  10. Bake in a preheated oven at 180 degrees for 20 minutes or till the shell browns a bit.

Your tart shell is ready!!!

***Chocolate and caramel Tart***

1/2  cup melted chocolate-dark

1/2 cup melted butter

2 eggs

2 teaspoon

To do

  1. Mel the chocolate and the butter in the microwave. Leave it to cool for a bit.
  2. Whisk an egg in a bowl. Add the mixture and whisk fast. (If the chocolate and butter mixture it too hot the egg might cook and hence it needs to be cooled slightly).
  3. Add half a teaspoon of caramel to each tart shell and using your figure swirl it around so that there is a sheen of caramel coating inside the tart shell.
  4. Add the chocolate mixture.
  5. Bake in a preheated oven at 180 degrees for 10 minutes.
  6. Let it cool slightly, decorate with chocolate curlies.

Enjoy warm and apparated into heaven!!:D

Blackberry Muffins

First experiment using blackberry and now I know why there are very little recipes using it…Either there is a specific way of in cooperating them in the dessert or they are just a cheap cousin of blueberries…The muffin tasted amazing except for the unexpected seeds which ruined it for me and many others…Maybe it you use fresh blackberries its better I used canned blackberries…OR maybe blackberry is only good as phones..: P

But the good part about having a huge family is that they don’t go waste..: D…maybe not that many praises but no throw aways!

I also made cinnamon chocolate buns along with it which tasted amazing…thogh didnt manage to look very presentable and hence no pics to show here..I need to master the way of making them look a little more pretty…maybe a frosting would help..

Anyhow getting back to blackberry muffins…i think this recipe would work well with blueberries and strawberries…and hence this post…more than publishing this recipe for people to repeatr this particular post is a record for me so that i can recreate this using some other kind of fruit.

The muffin in itself was pretty great…wherever the berry was not whole it was pretty good.The reciepe in itself is quite easy to make though as usual I made a number of changed in the original recipe..I have used thick plain yoghurt or curd instead of sour cream…used scrapings off the fresh vanilla pod instead of vanilla essence…and also I had only salted butter and hence I didn’t end up putting any salt in it.


  • 2 1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 cup thick yoghurt
  • 2 teaspoon milk
  • 1 cup sugar
  • 8 Tbsp warm melted butter (1 stick)
  • 1 teaspoon vanilla essence/scrapping off vanilla pod.
  • 1 can of blackberries-drained

To Do

  1. Preheat the oven to 180 degrees.
  2. Mix the flour, baking powder, baking soda in a large bowl.
  3. Heat the butter in the microwave and add 8 tablespoons of it in a big bowl.
  4. Crack the egg and add in the bowl of butter.
  5. Add the yoghurt. Whisk and combine well. Add vanilla essence.
  6. Add the wet mixture to the dry ingredients and combine just till the dry ingredients become wet. Do not try to smoothen the batter. Let the lumps be.
  7. Add the berries and lightly mix it. Again do not over mix. The batter looks bad…lumpy and not fully mixed but that’s what is called for.
  8. Line the muffin pan with liners and pour till ¾ is filled. The muffin does not rise too much but ¼ space should be left free so it doesn’t come out and over cook or cook uneven
  9. Bake in the oven for 10 minutes. Rotate the muffin pan. Cook till the toothpick comes out clean or 16-17 minutes.

Enjoy warm with your morning coffee..:D..if you don’t mind the seeds…

PS: once you take out from the oven and keep on the pan the muffin feels soft and uncooked in the bottom but it sets by the time it cools. Hence do not overcook.