Roasted Plum Sorbet with Almond Crisp

I love summers. There, I said it! Despite living in Delhi for the past three summers (okay two), I STILL love summers. I know, god help me! 😛 But I just love the idea of warm shiny days, pretty floral dresses, beaches (YES!), and so many amazing YUM fruits. Just so you know, Delhi summer is NOTHING like that lol. Well, it’s the thought (idea) that counts (or so I would like to believe haha). Nonetheless, I love summers. Now that I’m back home though, the weather here is just SO good! It’s pretty close to my idea of summer, except for beaches of course. I think I can live with that. Speaking of home, one of the great things about home is the fresh produce from the garden. My mom likes to grow possibly everything she can. We have corn, cucumber, capsicum, tomatoes, cabbage, cauliflower, peaches, plums, pomegranate, avocados, rosemary, mint, and so on. You get the picture basically. Guess what was overflowing this time? Plums, yes! The juiciest and the most flavourful plums, god. It was only obvious I make something out of these beauties. 😀

Plums

Initially I was planning on making a simple plum sorbet, but so glad I stumbled upon this recipe.  It’s not my recipe but I wanted to share it with you guys nonetheless because THIS is gonna change the sorbet game for you! Roasted with vanilla bean and cinnamon, this sorbet is SO flavourful, with a hint of spice coming through. It’s a perfect combination of a tarty-sweet sorbet. What I love the most is that smooth texture! Can you believe no churner used? Trust me, you will never know. Just look at that texture!

Since plums tend to be a bit tart and the sorbet in itself is kind of tart and sweet, these almond crisps compliment the flavours really well, adding a slight crisp. Definitely a keeper this one! ❤

Roasted plum sorbet 1

Roasted plum sorbet

Recipe adaptation: Leite’s Culinaria and Martha Stewart

 

Makes: 4-6 servings

Ingredients 

For the roasted plum puree

  • 400 gms ripe plum, red or black
  • 10 gms granulated sugar
  • half a vanilla bean, sliced lengthwise
  • half a cinnamon stick

For the sorbet

  • roasted plum puree (see above)
  • 90 ml water
  • 60-75 gms granulated sugar or coconut sugar *

For the almond crisp

  • 2 1/2 tbsp butter
  • 50 gms castor or coconut sugar
  • 2 tbsp wholewheat flour
  • 30 gms almond meal (ground almonds)
  • 1 tsp orange or lemon zest

 

Method

For the roasted plum puree

  • Line a baking tray with baking paper. Preheat oven to 180 C.
  • Rinse and pat dry the plums. Slice into half and arrange them on the baking tray, cut side up. (You don’t have to remove the pit)
  • Sprinkle the granulated sugar over the plums. Tuck the vanilla bean and cinnamon stick among the plums and bake for 15-20 mins, until they begin to caramelise.
  • Let the plums cool to room temperature. Discard the pits and add the roasted plums into a blender, along with all the juices released. (You can discard the skin if you wish to, but I like to use them as well).
  • Blend until smooth. If you like a smoother texture, pour the puree through a sieve. Keep aside.

 

For the sorbet

  • Heat water in a saucepan. Add sugar and stir until the sugar completely dissolves. Once the sugar dissolves, let it simmer for 2 minutes. Remove from heat.
  • Add the roasted plum puree and mix to combine properly. Let it cool to room temperature.
  • Pour the mixture into an airtight container and place a layer of cling film on the surface to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute to break up the ice crystals. Freeze for 4 hours minimum.

 

For the almond crisp

  • Line a baking tray with silpat or baking paper. Preheat oven to 160 C.
  • In a small saucepan, heat butter and sugar over low heat until the butter has completely melted. Remove from heat.
  • Add the flour, almond meal and orange or lemon zest and whisk to combine everything.
  • Pour a spoon of the batter onto the baking tray and flatten with a palette knife or with the back of a spoon. Bake for 8-10 mins or until golden brown. Let it cool completely before lifting off the tray. Break into shards and serve with the sorbet.

 

Note:

*- Adjust the sugar according to the sweetness of plums.

 

 

 

No Churn Pina Colada Ice Cream (vegan)

Last summer this time, I was chilling on a beach and overdosing on Pina Coladas. Now that I think of it, Pina Colada might actually be one of my favourite cocktails. Unfortunately, Delhi has no beaches. The heat doesn’t even allow you to sit outdoors. But but, always look at the positive side: you can make Pina Colada Ice Cream! WHATTT!

I have recently started making ice cream at home, confidence boosted by this amazing – Berries Ice cream which was such a success. You can check it out if you haven’t already. I’ve also explained a brief science of making no-churn ice cream. This is another no-churn ice cream because honestly, I don’t have a churner lol. In fact, most people don’t. But that shouldn’t stop you from enjoying homemade ice cream. 😀

Pina colada ice cream.jpg

However fancy this ice cream sounds, the process is not at all fancy. If you wanna get a little creative and add a few chunks of pineapple here and there, go ahead! Feel free to substitute Malibu for White Rum in case you don’t have any Malibu at hand. The trick to getting a fluffier ice cream is to beat the coconut cream to soft peaks. Coconut cream essentially is liquid at room temperature and doesn’t whip up to soft peaks very easily because of low fat content. So make sure you have got yourself a VERY chilled (not frozen) can of coconut cream. I like to chill mine overnight or longer sometimes. That’s more or less about it. It’s really that simple.

Pina colada ice cream1.jpg

Recipe adaptation: Nigella Lawson

 

Makes: 6 scoops

Ingredients

  • 200 ml coconut cream, chilled
  • 100 gms pineapple juice (from the carton)
  • 50 gms Malibu or white rum
  • 3 tsp lemon juice
  • 25 gms sugar
  • pineapple chunks, optional

 

Method

  • Chill a large bowl in the freezer for an hour or two. This helps in getting the coconut cream chilled.
  • In a small bowl, mix together the pineapple juice, Malibu, lemon juice and sugar. Stir well until the sugar has dissolved. You can taste the mix and adjust according to your liking. Remember that it’s not going to be that strong after freezing.
  • Whip the chilled coconut cream in the chilled bowl until soft peaks.
  • Gently fold in the mix. Add pineapple chunks, if using. Pour into an airtight plastic container and freeze for 5-6 hours or overnight. Serve with warm toasted coconut.

White Chocolate, Coconut & Passion Fruit Blondies

Woah, it’s been a long time. Gosh, there’s so much happening. I know I’ve made you wait a long long time for this one. Sorry about that. I finally feel free. Not in a “Oh, I have all the time in the world” kinda free. I’ve finally graduated (at least let’s hope I do, this year. My exams were horrible.) from a course I didn’t enjoy doing. I loved these 3 years, however unbelievable that sounds coming from me, I just never enjoyed what I was doing academically. It’s a drag when you’re not into it. Hence, the liberation. I’m quite excited about what’s to come next. I’m going to a culinary school next year, so yayy for that. For those of you who have been following me on Instagram, you would already know that. For those of you who aren’t, why aren’t you?! Haha, I’m kidding.

First things first, I’m so sorry Nicholas! I’ve been a bit caught up with exams and probably the deadline has already passed but I just want to thank you for nominating me for the bloggers award. It means a lot to a 20 year old amateur baker coming from you.  If you guys haven’t already checked out his blog, you must do so! Click here.

Passionfruit white chocollate coconut blondies

Now coming to the exciting part. Or probably the only part one wants to read. Nobody likes a rambler. Anyhow, let’s talk a little about these gorgeous blondies. Now what are blondies? Blondies are basically like brownies sans the chocolate. Blondies are typically made with vanilla or butterscotch (hence the pale color). To put it simply, brownies are called brownies because of their brown color from chocolate and blondies because of their pale color. You get it? It’s funnily racist but all in good humour (let’s not get defensive here).  So if you aren’t into chocolate, but you love the texture of brownies (because who can resist THAT drooling), you can still enjoy them in the form of blondies. This one here is extraaaa indulgent and next level addictive! I made these for our office potluck and they were such a hit! My friend slyly sneaked three pieces for herself just so she could relish them in peace 😛 RIP diet.

Passionfruit white chocolate blondies.jpg

I’m not one for overly sweet desserts and I feel balance is the key to a good dessert. Lately I have been in a very tropical mood. Loads of coconut and pineapple happening. This one is a bit sophisticated version of the tropical flavours, if you will. While white chocolate and coconut hit your sweet spot, the pulp from passion fruit is just good enough to cut through all the sweetness, without being too tangy. You would wanna avoid over ripe passion fruit. These are super easy to put together and those golden swirls are to die for! Okay okay no more rambling. Go try for yourself. I guarantee you cannot stop at one!

Makes: 24 brownies

Ingredients

  • 200 gms white chocolate, chopped *
  • 200 gms unsalted or salted butter
  • 150 gms castor sugar or you can use coconut sugar (the blondies would be a bit dark)
  • 4 large eggs
  • 1 tsp vanilla essence
  • 175 gms flour
  • 40 gms shredded coconut (moist works best)
  • ½ cup passion fruit pulp (seeds removed)

Method

  • Grease a rectangle baking pan and line with parchment paper. Keep aside. Preheat oven to 180 C.
  • Melt 150 gms of white chocolate and butter over a double boiler. Stir to make sure that they are mixed well. You can also use a whisk. Let it cool.
  • In a large bowl, beat the sugar and eggs together until light and pale. Add the vanilla essence and mix well.
  • Pour in the melted chocolate and stir. Add in the flour, shredded coconut and the remaining 50 gms of white chocolate and use a spatula to combine everything properly.
  • Pour the batter into the prepared pan. Pour the passion fruit pulp on top and make swirls using a knife or a toothpick. Bake for 35-40 mins or until a skewer inserted comes out clean, with a few moist crumbs. Let it cool completely before cutting into squares.

Note:

*- You could alternatively use 150 gms of white chocolate and 50 gms of white chocolate chips.

Kiwi White Wine Popsicles

You know global warming is real when it’s 39 degrees in the first week of April. It’s literally a free sauna out there. I love summers but this is unusual even for me. Anyway, now that we have discussed the weather and maybe cribbed about it (just a little bit), I got you covered for this scorching heat! 😀 If you’re in Delhi, I don’t have to sell you these. You practically need them. If you’re not in Delhi, well, you still need them 😛 I mean fruit + booze on a stick, come on! Why wouldn’t you?!

Unfortunately, I’m yet to master the art of shooting ice creams, sorbets and popsicles. Hence, all I have is this one picture where the Delhi sun hadn’t worked it’s magic just as yet. Sorry guys 😥 Although I promise, the popsicles would make up for that, hehe. Maybe they could be on your next Sunday brunch menu. Hope you have a happy and a boozy dayy! ❤

IMG_5298.JPG

Recipe adaptation: Quarter Life (Crisis) Cuisine

Makes: 6-8 popsicles

Ingredients

  • 3 ripe kiwis
  • 1-2 tbsp organic honey/ maple syrup if vegan
  • 1/2 cup white wine
  • 1/2 cup water

 

Method

  • Peel kiwis and puree in a blender until smooth. I like a few chunks in my popsicles so I let a few chunks be. Stir in the honey and let it sit for 10 minutes.
  • Mix in the white wine and water and give it a good whisk. You can add an extra 1/4 cup of white wine if you would like a more boozy popsicle. Also, feel free to add in more honey if not sweet enough for you. (Remember: the flavours will not be as strong once frozen.)
  • Pour into popsicle moulds, leaving a bit of headspace for expansion on freezing. Freeze overnight.
  • To remove from the moulds, run warm (not hot) water over the moulds and gently pull out the sticks in corkscrew motion. Enjoy!

 

 

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Peanut Butter & Cacao Energy Bites

So I’ve been really getting my sweet cravings lately. Like literally after every meal. That’s quite unusual for me since I don’t essentially have a sweet tooth. But I ALWAYS look at the dessert menu first lol. I’m one of those people who are excited about desserts from the start of a meal but by the time you actually come to the desserts portion, you are too full. Does it happen with any of you? Or maybe I’m the only weirdo haha 😛

Energy bites are definitely the best thing ever! They are light, yet filling and definitely do the trick of satisfying your sweet cravings without burdening your waistline. No extra 20 minutes on the treadmill for these guys, woohoo! I love how quick these are to put together and you don’t have to be a culinary mastermind to make them. Just throw everything into one bowl and give it a good stir. Tadaaa! Energy bites are super versatile and you can literally make them in any flavor. I went with the classic peanut butter-cacao combination because well, I was craving peanut butter. (Seeee you don’t have to deprive yourself of the food you like because of a healthy lifestyle). There is a lot of goodness packed into one bite here. You get your protein dose from peanut butter and oats. Oats are also a high source of fiber. Cacao are great anti-oxidants and flax seeds are a good source of omega-3 fatty acids. Bottom line: they are damn good! 😀

Peanut butter cacao balls

Peanut butter energy bites

Peanut butter cacao bliss balls.jpg

 

Makes: 12 balls

Ingredients

  • 1 cup rolled oats
  • ½ cup flax seed meal
  • 3 tbsp cacao powder
  • 1 tsp coffee powder
  • ½ cup peanut butter
  • 2 tbsp honey / maple syrup if vegan

 

Method

  • In a medium bowl, add the oats, flax seed meal, cacao powder and coffee powder. Mix well.
  • Add the peanut butter and honey/ maple syrup and mix well until everything comes together. Form 1″ balls. You could also make bars out of them. Refrigerate until use.

 

 

 

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Vegan Berries Ombre Ice Cream (No churn)

You guys! I can’t believe I completely forgot about this one. This is literally the best thing I’ve found this year. I know, I know, the year has just started. I’ve always been afraid of making ice cream at home. Yes, afraid. Well, given my past experiences, it’s only natural to feel that way. I tried my first ice cream when I was around 15 I’m guessing and guess what? It was a disaster! I was making mocha ice cream and it couldn’t have been farther from being anything like that. The second time I thought, “Oh, let me try a sorbet this time.” If I’m not wrong, it was a mango sorbet. Again, too icy. So yeah you get my point. There was always something or the other wrong with it. At last, I’ve managed to make something that closely resembles an ice cream. Woohoo! 😀 Still need to work on my photography skills here though. Seriously, shooting ice cream is the toughest thing ever! It literally took me 3 days to shoot them because either the sun was too strong, or the light wasn’t right or they just melted. -.-

{Nerd alert} So before making this one, I read up a lot about the various elements of ice cream and the technicalities behind making it. Let me break it down for you. The more sugar you add, the softer your ice cream will be and thus, less likely to set. However, if you add too less of sugar, there is a risk of ice crystals formation and well, it won’t taste good. So getting the sugar level right is the key. Secondly, adding water leads to ice crystals formation which is not something we want. If using an ice cream maker, it’s no problem since it breaks down the ice crystals and gives the ice cream a smooth texture. However, we are making this without an ice cream maker. But the best part about this is that you don’t have to beat the mixture every 2 hours like you have to otherwise. Yesss! So in short: these are super super yum, very simple to make, look super prettyyyy with minimal effort and dairy freeeee! Now that’s the kind of ice cream I would love! ❤

Ombre ice cream 3.jpg

vegan-ice-cream-1

Recipe adaptation: Gemma Stanford

 

Makes: 12 scoops

Ingredients 

For the base:

  • 400 ml coconut milk (full fat)
  • 130 gms granulated sugar
  • 175 gms coconut cream, chilled
  • 1/2 tsp vanilla extract

For strawberry ice cream:

  • 1/3 of the base
  • 150 gms fresh strawberries, pureed *

For raspberry ice cream:

  • 1/3 of the base
  • 125 gms fresh raspberries, pureed and sieved

For blackberry ice cream:

  • 1/3 of the base
  • 125 gms fresh blackberries, pureed and sieved

 

METHOD

For the base:

  • Prepare coconut condensed milk first: In a heavy bottomed saucepan, heat coconut milk and sugar over low heat until the sugar has dissolved. Once the sugar has dissolved, let the mixture simmer on low-medium heat for about 30 minutes or until the milk has reduced by half and thickened. Stir occasionally to prevent the milk from sticking to the bottom, however do not scratch the bottom. (The milk will turn dark and begin to thicken- that’s exactly what’s supposed to happen. Don’t worry)
  • Remove from heat and let it cool. Pour into a jar and refrigerate for at least 3 hours or overnight.
  • Making the base: Beat the chilled coconut cream until light and fluffy for about 2-3 minutes. Add the chilled coconut condensed milk and beat for another minute until combined properly and thickened. Stir in the vanilla extract and mix well. Your base is ready. Divide into three equal portions to add the flavours.

For strawberry ice cream:

  • Mix 1/3 of the base with the pureed strawberries and give it a good whisk until well combined. You can add a few chunks of strawberries if you wish. Pour into an air tight container and freeze overnight.

For raspberry ice cream:

  • Puree the raspberries and sieve to remove the seeds. Mix 1/3 of the base with the raspberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight.

For blackberry ice cream:

  • Puree the blackberries and sieve to remove the seeds. Mix 1/3 of the base with the blackberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight. Enjoy!

 

Note:

*- Make sure to wipe the berries gently on a towel before pureeing to remove any water. Do not add water to the berries while pureeing. Water is what causes the ice crystals.

  • If you want to make only one flavour, triple the fruit for the given base.

 

 

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Classic Bourbon Butterscotch Pudding (vegan)

I know I have been away for a while now. I was taking a bit of a break from blogging because honestly, I wasn’t really feeling it. You know those phases in your life where you are damn confused and feeling uninspired and all you want to do is lay cozy in your bed, stuffing yourself with all kinds of junk possible. Well, let’s just say I was having one (or a few) of those days, coupled with a flu. However, I’m back and although I’m still struggling on the inspiration front, I’m sure it’s gonna pass. Moving on to happier topics, let’s talk butterscotch.

Butterscotch pudding 3.jpg

Butterscotch pudding 2

Butterscotch and vegan don’t really go together in the same sentence, do they? This recipe has neither the butter, nor the scotch. How is it butterscotch, you ask? Traditionally a butterscotch pudding is made with dark brown sugar, butter, milk and vanilla. This one tastes just as good, or better even, with the added benefit of being dairy free. Woohoo! In all honesty, I was a bit skeptical about this, but I’m so glad I gave it a go nonetheless. I’m not a strict vegan but I do try to eliminate as much dairy as possible from my diet. Looking for easy vegan recipes is not easy, for there are so many ingredients that still aren’t readily available here in India. Also, the focus is easy here. No fancy stuff. This pudding is just that. It literally took me 5 mins to make this, start to end. I love how smooth it is with that depth of butterscotch flavor. To give it a little texture, I added crumbled biscuits at the base. The star that makes this pudding extra special are the butterscotch chips. OH MY GOD. If you haven’t tried them, I warn you. They are HELL addictive. I have used vegan butterscotch chips here which are available on amazon. If you are not vegan, you might find them at FoodHall or INA (if you’re from Delhi). Anyhow, I would just suggest to order them on Amazon. Coming back to the chips, yes. They add so much extra flavor to the pudding along with the much needed occasional crunch. So this pudding is creamy, smooth, occasionally crunchy, unbelievably easy and so ridiculously yum!

Why the bourbon? If you’ve been reading my blogs for a while, you would know I love working with alcohol. No, I’m not an alcoholic but I love the subtle depth of flavor they add to the desserts without being too overpowering. Bourbon here does the exact. It helps balance out the sweetness of the pudding and also adds a very subtle flavor. Plus butterscotch and bourbon are a match made in heaven! 😀 If you don’t want to add bourbon, you will have to reduce the sugar a bit but trust me, I wouldn’t recommend you skipping it. Using a good quality vanilla extract makes all the difference here. I’m a very strong believer of always using good quality ingredients because they are the real deal. I know they can be a bit expensive at times but they are definitely worth it! So go ahead and give it a go because you’re so not gonna regret it 😀

Butterscotch pudding top

Butterscotch pudding 4

Recipe adaptation: PeaceLoveQuinoa

Serves: 4

Ingredients

  • 8-10 crackers (I used oatmeal hobnobb cookies), roughly crumbled
  • 3 tbsp cornflour
  • 110 gms dark brown sugar, packed
  • 1/4 tsp sea salt
  • 400 ml coconut milk
  • 3 tbsp bourbon
  • 1 tsp good quality pure vanilla extract *
  • 60 gms vegan butterscotch chips + extra for garnish
  • Grated dark chocolate, for garnish

Method 

  • Get everything together before starting since the pudding thickens very quickly.
  • Put the crumbled crackers into 4 medium glasses. Keep aside.
  • Meanwhile, mix cornflour, dark brown sugar and salt in a large saucepan. Add 50 ml of the coconut milk and place over low heat. Whisk continuously until the sugar has melted.
  • Add in the remaining coconut milk along with bourbon, stirring continuously so that no lumps form. The mixture will begin to thicken. Once the desired consistency has reached, remove from heat (approx 2-3 mins).
  • Stir in the vanilla. Let the pudding cool for a minute or two before folding in the butterscotch chips  or else they might melt into the pudding.
  • Pour into the prepared glasses and cover with cling film wrap. Refrigerate for at least 4 hours or overnight for the pudding to set. (I like to refrigerate mine overnight. It helps the flavour to develop better.)
  • Garnish with grated dark chocolate and more butterscotch chips if you wish. Serve cold. Enjoy!

 

 

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Cranberry-Goji Berry Cacao Bars

I’ve recently been introduced to the world of dates. I mean I obviously knew about them and maybe even had them occasionally but definitely not so extensively. I don’t think I can imagine baking without dates now! It’s just one of those things you need to have in your shelf. They make for such a great alternative to refined sugar. If you’re looking at cutting down your sugar intake, or even if you’re not, you MUST give dates a try! Definitely one of my favourite natural sweeteners. I like to make a smooth paste and use it in cakes in place of sugar. You can check out my latest post Triple Chocolate Cake to see how quick and easy it is to make a date paste!

Cranberry Goji berry bars.jpg

Now that dates have got your much due attention, let’s shed some light on these beauties. These energy bars are packed with so much goodness and are perfect for all your sweet cravings! You don’t need to compromise on your health or your taste buds (for that matter) to satisfy cravings. A lot of my friends request me to make ‘non healthy’ desserts for them because apparently healthy wholesome desserts have no taste but that couldn’t be far from the truth. I don’t exactly blame them because the ‘so-called’ healthy desserts we get in the market are pretty bad and taste like soap to say the least. (This is only based on my experience.) Anyway, I’m sure there are some great places too. One of the reasons I digressed into healthier baking is to introduce the goodness of healthy baking to people.

goji-berry-bars

cranberry-cacao-bars

I love making energy bars for they are super simple to make and take literally few minutes to come together. No fancy machine, just your good old blender. One of the great things about this particular recipe is that it is very very versatile. The standard is: 1 part dates + 1 part nut + 1 part dried fruit. If you have got your standard, you can play around with any flavor of your choice. Here I have used almonds as my nut base, and a mix of dried cranberries & goji berries as my dried fruit base. But it’s totally up to you. You can use your preferred nut and dried fruit. Don’t worry, this recipe is very forgiving. 😀 I’ve also added a lot other things to add extra flavours. In a nutshell, these bars are super easy & quick to make, require only 3 base ingredients, are so versatile and of course SO yum!

 

Recipe adaptation: The kitchn

Makes: 10 bars

INGREDIENTS

  • 1 cup pitted dates*
  • 1 cup almonds
  • ½ cup dried cranberries
  • ½ cup dried goji berries
  • 1/2 cup shredded coconut
  • 2 tbsp cacao powder, non alkalized preferably
  • 1 tsp espresso powder
  • 1/2 tsp cinnamon powder
  • 2 tsp flax seeds

 

METHOD

  • Put pitted dates, almonds, dried cranberries and goji berries in a blender and blend well until they break down to pea sized pieces or less.
  • Add the rest of the ingredients and blend well until well combined and desired texture is reached.
  • Line a square/ rectangle tin with baking paper and fill with the blended mixture. Press down to form a smooth surface and the mixture is tightly packed. Refrigerate for at least an hour. Slice into pieces.

 

Note:

*– I like to soak mine in hot water for a minute before blending so as to soften them a bit.

  1. Store in an airtight container in the refrigerator for up to a week.

 

 

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Triple Chocolate Cake with Baileys Ganache

What is better than chocolate? Triple chocolate! What is better than triple chocolate? Guilt-free triple chocolate!! WHAAATT? Yes, you heard it right. There’s chocolate in the cake, chocolate ganache, and strawberries dipped in chocolate. Woohoo! This has to be the healthiest chocolate cake there can ever be (that I know of). It’s gluten free, refined sugar free, contains no butter and yet so good! Are you jumping in excitement already? I know I am. That’s not even the best part though. The best has to, has to be that smooth White Chocolate & Bailey’s Ganache! Oh my god, you absolutely CANNOT resist this. It’s the best frosting everrrr!

Chocolate valentines cake.jpg

I’m not really into Valentine’s Day but I sure do love the dessert shenanigans around it. Such a great excuse to get a little more indulgent in the kitchen, haha! What is more indulgent than chocolate anyway? Keeping it classic, here I have a super moist Chocolate Cake with the BEST white chocolate & Bailey’s ganache dripping all over, topped with loads of strawberries. To make it a little more decadent, I went a notch higher and dipped them in dark chocolate, oh yum! Now that sounds like a party! Let’s talk a little about individual elements.

The cake: This is probably the healthiest chocolate cake ever. It’s packed with tons of goodness and is naturally sweetened. I’ve used coconut flour instead of the regular flour here. Coconut flour is a great alternative as it high in fibre, protein & healthy fats, and at the same time has low sugar and carbs level. Cacao is known to be the highest antioxidant whole foods. It’s naturally sweetened as I’ve used date paste instead of refined sugar. If you haven’t been introduced to the world of date paste up until now, you’ve come to the right place. It’s by far the best alternative there is for sugar and so easy and quick to make. To cut a long story short, you can indulge as much as you like, without the guilt. Yay! 😀

Ganache: No cake will ever be the same after this. I love working with alcohol, particularly Baileys. Now I know white chocolate isn’t exactly ‘healthy’ but I’m sure we can let that go just once. After all, it’s Valentine’s Day! 😛 I can’t even begin to describe how good this is. It’s just one of those ‘finger licking good’ type of things. I would know! Guilty as charged, haha. It doesn’t have a very thick consistency as ganache usually does, but I prefer this consistency here.

Chocolate dipped strawberries: It’s not Valentine’s yet if there are no strawberries involved. Well dipping them in chocolate isn’t really necessary, but then again why wouldn’t you? 😀

Chocolate cake with baileys ganache.jpg

chocolate-cake-with-white-chocolate-ganacheRecipe adaptation: Naked Chocolate Cake by The Healthy Chef

Makes: 1 cake

INGREDIENTS

For the chocolate cake

  • 80 gms coconut flour
  • 80 gms good quality cacao powder
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • pinch of sea salt
  • 6 organic eggs
  • 240 gms date paste *
  • 130 gms extra virgin olive oil
  • 120 gms almond milk, or any other nut milk
  • 2 tsp vanilla extract

For the white chocolate & Baileys ganache

  • 130 gms white chocolate, roughly chopped
  • 50 gms coconut cream
  • 50 gms Baileys

For the chocolate coated strawberries

  • strawberries, around 8-10
  • 50 gms dark chocolate, melted

 

METHOD

For the chocolate cake

  • Grease two 6″ cake tins with butter and line with baking paper. Keep aside. Preheat oven to 160 C.
  • In a large bowl, whisk together coconut flour, cacao powder, baking powder, cinnamon powder and sea salt.
  • Add in the eggs, date paste, olive oil, almond milk and vanilla extract. Mix until well combined.
  • Pour the batter equally into the prepared cake tins and bake for 35-40 mins or until a wooden skewer inserted comes out clean. It’s best to check at 30 mins since every oven varies. Let it cool completely.

For the white chocolate & Baileys ganache

  • Place the chopped chocolate in a medium bowl. Heat the coconut cream and Baileys in a medium saucepan over low heat until it just begins to boil. Do not boil.
  • Pour over the chopped chocolate and let it stand for 2 minutes before stirring. Stir well until all the chocolate has melted and you have a smooth ganache. Refrigerate for at least 30 mins or until use.

For the chocolate dipped strawberries

  • Dip the strawberries in melted chocolate and place on a wire rack or a plate. Refrigerate for 10 mins or until the chocolate has firmed.

Assembly

  • Place one of the two cakes on a plate. Generously spread a layer of the ganache. It’s okay if the ganache drips. We want that.
  • Place the other cake inverted on top so as to have a smooth top surface. Spread the remaining ganache, dripping on the sides. Refrigerate for 10 mins.
  • Garnish with the chocolate coated strawberries. Refrigerate until serving!

 

Note:

*- To make date paste (240 gms): Soak 200 gms of pitted and chopped dates in 120 ml boiling water for 5 minutes. Put the dates along with the soaking water into a blender and blend into a smooth paste. Use as required in the recipe.

 

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Cookies Coffee Parfait

iesYou know you’ve been slacking a lot when the recipe for a dessert you made two weeks ago is still not up. I want to apologise for being the lazy ass that I am! No more slacking from now on, I promise! Let’s talk dessert, shall we? Now that’s a happy topic I love 😀 This particular post is happier!

How many of you are coffee lovers here? I sure am! One of my favourite ingredients to work with has to be coffee. What can I say, it’s just so addictive! This one in particular has all my favourite things. Coffee, hints of cinnamon, chocolate (duh) and loads of biscuits to give you that crunch! What I love about parfaits is just how creative you can be! I tend to get a little carried away with flavours and highly recommend you doing so too (not too much of course). I feel it’s very important to experiment in the kitchen. One of the great things about blogging is that it has pushed me to really experiment and play around in the kitchen with flavours I probably wouldn’t have otherwise. I mean, how many of us think of making Zucchini Chocolate Cupcakes at the first instance? The whole point in being a food blogger is to help my readers get more confident about baking, by providing a basic recipe layout. So yeah guys, get adventurous. Play around with flavours that you might never think of and get a little carried. Trust me, not everything will work out. It sure doesn’t for me. I’m 20 and by no means a certified professional, so you can imagine how often my experiments fail. Nonetheless, you will hit a few, miss a few but you’re gonna have loads of fun doing so. Just enjoy the process. ❤

Biscuit Coffee Parfait.jpg

You see just HOW easily I get carried away, haha? Okay focus! Where were we? Parfaits. Yes. I’m gonna cut long story short. You need to try this to know how good this is! My sister and mum loved it so much that they wiped cleaned both the glasses. In a nutshell, it’s dark, luscious, crunchy, smooth and oh so delicious! The espresso ganache is the most decadent thing everrrr. Don’t worry about it being too indulgent (like if there’s even a thing called ‘too indulgent’! :P), the coconut whipped cream would balance it out. I have used the light roast espresso powder from Blue Tokai. If you’re from Delhi/ Bombay and haven’t visited this place yet, what are you waiting for?! I love brands which are solely built on their quality of product and Blue Tokai is definitely one of them. Their espresso powder has such a nutty, caramely flavour to it. Make sure to dig deep because you don’t wanna miss out on all the goodness in one bite. Although adding Baileys is optional, I would highly recommend you using it. It just elevates the parfait to another level! Too much talking? Okay go make them now. Happy baking ❤

biscuit-coffee-parfait-2

coffee-parfait

Makes: 2 servings

INGREDIENTS

For the espresso ganache

  • 85 gms good quality dark chocolate (I use 65% dark chocolate from Mason & Co.), chopped
  • 85 gms coconut cream
  • 1 1/4 tsp espresso powder (I use Blue Tokai)
  • 2 tbsp organic honey/ maple syrup (for vegan)

For the coconut whipped cream

  • 120 gms coconut cream, chilled
  • 1/2 tsp vanilla extract
  • 1 tsp espresso powder
  • 1/4 tsp cinnamon powder

Assembly

  • 1 packet (10 pieces) Marigold biscuits or any cookies of your choice, crushed roughly
  • 1 tsp espresso powder + 1/4 tsp cinnamon powder, mixed together
  • Roasted hazelnuts or almonds
  • 4 tsp Baileys, optional

METHOD

For the espresso ganache

  • Place the chopped chocolate in a large bowl. Heat the coconut cream on low heat until it just begins to boil. Do not boil. Remove from heat.
  • Pour the cream over the chocolate and let it sit for 5 mins before stirring. Stir until all the chocolate has completely melted. If need be, place over a double boiler for a minute.
  • Stir in the espresso powder and honey/maple syrup. Chill in the refrigerator until use.

For the coconut whipped cream

  • Pour the chilled coconut cream in a large bowl. Beat until fluffy and begins to hold it’s shape. Stir in the vanilla, espresso powder and cinnamon powder. * Chill in the refrigerator until use.

Assembly

  • To assemble the parfait, line two serving glasses with some espresso ganache.
  • Add the crushed biscuits.If using Baileys, spoon a tsp in each glass over the biscuits. Sprinkle the espresso-cinnamon mixture.
  • Pipe a generous layer of the espresso ganache.
  • Repeat with the crushed biscuits, baileys and espresso-cinnamon mixture.
  • Finish it off with a generous layer of the coconut whipped cream.
  • Garnish with roasted hazelnuts and crushed biscuits. Chill until serving!

Note:

  • They don’t stay very well for long. Store covered in a refrigerator for up to 2 days. Although they are TOO good to resist. Happy indulging! 😀

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Facebook handle: My Yummy Spatula