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.

 

 

 

If you like hearing from me, please show some love by hitting the follow button. You can also check out more drooling pictures, updates and behind the scene stories on Instagram and Facebook! xx

Instagram handle: myyummyspatula ❤

Facebook handle: My Yummy Spatula

 

 

 

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!

 

 

If you like hearing from me, please show some love by hitting the follow button. You can also check out more drooling pictures, updates and behind the scene stories on Instagram and Facebook! xx

Instagram handle: myyummyspatula ❤

Facebook handle: My Yummy Spatula

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! 😀

If you like hearing from me, you can show some love by hitting the follow button. You can also follow me on instagram and Facebook for more drooling pictures, updates and behind the scene stories!

Instagram handle: myyummyspatula ❤

Facebook handle: My Yummy Spatula

Baileys Salted Caramel (vegan)

If you have been reading my blog for a while now you would know my love for Caramel. Especially salted caramel, oh! There’s something VERY tempting about it. Maybe it’s about how luscious and rich it is. Not to forget, that beautiful color when you see the sugar melting. Sweet and salty is a great combination- there’s no denying that. Whoever thought of doing it with caramel must be a genius! Yeah, you would’ve probably guessed my love for it by now. Giving up dairy was both a choice and compulsion. I had to for medical reasons (I’m not lactose intolerant) plus I never liked what it did to my stomach. None the less, giving up dairy isn’t easy. I still struggle to completely eliminate it from my diet, but I’m getting there. Although it has given me some perspective on the kind of things we put in our stomachs since I have started checking the ingredients before buying anything. I must say, our bodies are pretty strong for all the crap we feed them. Anyhow, you’re not here to read about my rants on packaged foods. Getting to an exciting topic, salted caramel.

Vegan caramel.jpg

Salted caramel is hands down my favourite accompaniment. It’s quick, easy, and tastes bloody amazing with everything! How many of you agree? This one is so luscious and rich. The best part, it’s obviously vegannn! I like to add a splash of baileys in my caramel because what can I say, I’m an alcoholic! 😛 Haha, I’m kidding. It just tastes so goooodd! I like to make a big jar and store it because it’s just one of those things that come so handy. This one is quite a spontaneous post. You can see I’m already ¾ down the jar and I thought it would be a good idea to share the recipe with you all. Make a big jar because trust me, it’s definitely gonna come handy for you too! Pour it over your ice cream, waffles, serve it along with cake or better just make some caramel popcorn. They are hell addictive!

Vegan caramel top shot.jpg

vegan-baileys-caramel

Makes: 1 cup

INGREDIENTS

  • 200 gms granulated sugar
  • 60 ml coconut cream, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt, or to taste
  • 1 tbsp Baileys

 

METHOD

  • In a medium saucepan, heat sugar on low heat and melt completely. It will form clumps and then melt to a dark amber colour. Stir continuously while the sugar is melting using a heat resistant spatula or a wooden spoon. This should take about 4-5 mins, however keep an eye on it as sugar burns very quickly.
  • Remove from heat. Add the coconut cream and mix rigorously to avoid forming clumps. The mixture will bubble as the cream is colder than the sugar. Once the cream is well incorporated, place it back on low heat and cook for a minute.
  • Add the vanilla extract and sea salt. Remove from heat. Lastly add the baileys and stir. Your caramel is ready!

 

Note:

  • You can store it in a jar and refrigerate for further use. It should last for a month or so.

 

 

If you like hearing from me, you can show some love by hitting the follow button. You can also follow me on instagram and Facebook for more drooling pictures, updates and behind the scene stories!

Instagram handle: myyummyspatula ❤

Facebook handle: My Yummy Spatula

Chocolate Avocado Mousse

We all love chocolate mousse, don’t we? Well, what’s not to love? It’s rich, decadent, smooth and oh so chocolatey! But, what’s even better than chocolate mousse? A chocolate mousse minus the guilt! It’s only unfair to refrain from delicacies like chocolate mousse. Don’t you worry child, I have got you covered. Here’s this perfect recipe for a chocolate avocado mousse to keep that health and waistline in check. Yes, you heard it right! For all the non-avocado lovers, here’s a little solace for you guys. You cannot taste the avocado at all. It only lends creaminess to the mousse, and of course zillion other health benefits. Guess that makes everybody happy now 😀

Of late, I have been very drawn to eating healthy, clean food. I have been experimenting with developing healthier dessert recipes which are just as good as the regular versions. Surprisingly, I’m loving it! I always had a sad opinion about ‘healthy’ desserts because I had never had a good experience with them. Obviously, it makes hell load of a difference when you make them yourself. Here is my verdict: they can be just as yummy, sometimes even better! Hence, I’m gonna be focusing on creating healthier recipes from now on. You no more have to eat your guilt 😀

This is the easiest mousse you will ever find. It literally takes 5 mins to make and requires no chilling time. Just whisk everything in the blender and get your spoons ready to dig in! It’s that quick and easy. The best part is that this is quite a forgiving recipe. You can adjust literally anything according to your taste. Sounds great right? Let’s not be cruel and get started!

choco-mousse-2

choco-mousse-1

choco-mousse-top

Makes: 1 big bowl or 2 small bowls

INGREDIENTS

  • 75 gms avocado
  • 6-8 tbsp almond milk or soy milk*
  • 50 gms honey
  • 10 gms cacao powder
  • 120 gms good quality chocolate, chopped **

 

METHOD

  • Place the chopped chocolate in a medium bowl and melt completely over a bowl of simmering water (double boiler). Once completely melted, remove from heat and let it cool.
  • Blend avocado and almond milk in a food processor until smooth. Add in the honey, cacao powder and cooled chocolate and blend until smooth & no lumps remain. You can adjust the consistency according to your liking. Pour the mousse in a bowl and dig in! If you want to chill the mousse for a while, cover with cling film and refrigerate. Sprinkle some nuts or berries if you like. You can also top with coconut (or plain) whipped cream or chocolate sauce for extra goodness 😛

 

Note: 

*- Start with 6 tbsp of milk. You can adjust the consistency to your liking. If it’s too thick for you, add more milk. I added 8 tbsp. You can use plain milk as well.

**- You can use any good quality chocolate. I love dark chocolate and hence used 65% dark chocolate by Mason & Co. If you prefer milk chocolate, go ahead. You might have to cut back on the honey a bit.

Make ahead: Because it has avocado in it, it doesn’t stay for very long. It’s best eaten immediately or after an hour if you want to chill it for a while.

 

 

If you like hearing from me, please hit the follow button. You can also follow me on instagram and Facebook for more drooling pictures, updates and behind the scene stories!

Instagram handle: myyummyspatula ❤

Facebook handle: My Yummy Spatula

 

Dark Chocolates Kisses (Holiday Edition)

Festivee bonanza startsssss ❤ I wish my laptop had those cute little christmas emojis, haha. I feel extremely happy writing this, and so excited. I love Christmas, even though India isn’t very big on Christmas. The entire feeling of this time of the year is so warm and happy. This is the first Christmas on the blog and I wanted to make it special, which is why, I’m gonna be sharing festive recipes throughout this month until before Christmas, Yay! Are you excited? I definitely am! 😀

cranberry-sauce

First up on the Festive Bonanza is this sinfully delicious Dark Chocolate Kisses filled with mulled wine cranberry compote. This one literally screams festive! To be completely honest, this wasn’t a planned recipe at all. What I initially had in mind was completely different, more summery and definitely not festive. It was more of an experimentation that I wanted to do inspired by my favourite chef, Grant Achatz. For all of you who haven’t heard of him, please go check him out. This man is amazing! I can talk about how he changed my perspective towards food for hours, but that’s another story. Anyway, coming back to the point, this was more of an instinctive recipe. I had planned to pair the mulled wine compote with white chocolate but fortunately, unfortunately, my white chocolate wasn’t stored properly and that didn’t work out. Therefore, I settled on dark chocolate. Three things great about dark chocolate:

  1. It tastes divine. I love dark chocolate. Like I can munch on 70% dark chocolate all day! (This is the only chocolate I like by the way.)
  2. Tempering dark chocolate is much easier and smoother than white chocolate.
  3. Red wine, cranberries and dark chocolate are a match made in heaven.

That makes everybody happy, right? I always thought tempering chocolate is too hectic and difficult, until recently. Well, anything involving thermometer doesn’t seem easy, does it? Trust me when I say this, it’s super easy. You need to be a bit careful and you’re good to go! Tempering is basically fluctuating the chocolate temperature to align the chocolate’s crystals to make it smooth, silky and glossy. If you’re using silicon chocolate mould, you might even skip the tempering stage if you think it’s too much work. Although, I wouldn’t recommend that. Tempering gives your chocolate a beautiful shine and that amazing cracking snap. But if you aren’t too concerned about shine or sharpness, you’re most welcome to do with just melted chocolate. I usually temper chocolate without a candy thermometer, so you don’t have to worry in case you don’t have one. I have mentioned both the processes, with or without a thermometer.

Too much chocolate, let’s talk a little that delicious Mulled Wine Cranberry Compote. It smells just as good as it tastes! It’s so wintery and warm, tastes SO good with just about anything. I made an extra batch of it to use it later 😛 You MUST make some right away! Trust me, you are gonna be thanking me later. You’re welcome. 🙂

Dark chocolate with mulled wine sauce.jpg

Important tips to keep in mind:

  • Make sure your bowls and chocolate moulds are completely clean and free from water. Wipe your chocolate moulds properly to give the chocolate an extra shine.
  • If you’re attempting to make chocolates for the first time, I would recommend using a silicon chocolate mould since it’s easy to de-mould, even if your chocolate isn’t properly tempered. However, it makes scraping off the extra chocolate a bit difficult because it is not sturdy. Hold the chocolate mould properly and firmly. Although a plastic mould is easier to handle, de-moulding can be a task if your chocolate isn’t properly tempered.
  • You always have a pot of simmering water on hand.
  • I like to mix two different dark chocolate compounds, 50% and 70% cocoa solids. It doesn’t make the chocolate too bitter yet has a subtle dark chocolate taste.
  • Making chocolates is a lot of fun and very simple! 😀 It’s really not that tricky. I just like explaining a lot.

Nothing shows love better than homemade chocolates. They make for beautiful Christmas gifts for your loved ones. So share the love, and happy chocolate making! ❤

MAKES: About a dozen chocolates

INGREDIENTS

For tempering dark chocolate

  • 400 gms good quality dark cooking chocolate, 60% min. cocoa solids (I use Cocoa Craft and Morde)

For mulled wine cranberry compote

  • 100 ml cranberry juice
  • 35 ml orange juice
  • 1 tsp cornstarch
  • 13 gms coconut palm sugar (you can use dark brown sugar)
  • 1/8 tsp freshly grated ginger
  • pinch cinnamon powder
  • pinch nutmeg powder
  • 60 ml red wine (any fruity kind would do)
  • 56 gms dried cranberries

Special equipment

  • Chocolate mould
  • Palette Knife

METHOD

Make the compote first:

  • In a medium saucepan, whisk together cranberry juice, orange juice, cornstarch and brown sugar. Simmer over medium heat until it reduces by one-third. It will take about 5-8 minutes.
  • Add the ginger, spices, red wine and dried cranberries. Let the sauce cook for about 10-12 minutes until it begins to thicken, stirring occasionally. The cranberries will look rehydrated. Mash them slightly using a potato masher. Cook until the desired consistency. Make sure it’s not very runny. Let it cool.

Tempering chocolate- seeding process (With thermometer):

  • Put 2/3 rd chocolate in a clean deep bowl and melt over a double boiler. Do not stir until the chocolate is 2/3 melted. Keep checking the temperature while the chocolate is melting. Do not touch the thermometer to the base of the bowl as it might give you misleading readings. Quickly take if off the heat source as soon as the temperature reaches 48 C. (Make sure the bowl is completely dry and clean. A drop of water and you will end up with seized chocolate.)
  • Wipe the bottom of the bowl with a towel. Add the remaining 1/3 chocolate to the melted chocolate, stirring gently. This will help the chocolate cool and lower the temperature. Keep stirring gently until the temperature drops to 28 C.
  • Put the bowl back on the simmering water until the temperature rises to 32 C. Remove from water and wipe the bowl again. Your tempered chocolate is ready!

Tempering chocolate- seeding process (Without thermometer):

  • Put 2/3 rd chocolate in a clean deep bowl and melt over a double boiler. Do not stir until the chocolate is 2/3 melted. Stir gently once the chocolate has melted. Bring the spatula near your lower lip and dab a small amount on the area below your lower lip.  It should sting a little, not too much though. Take it off the heat source and wipe the bottom of the bowl with a towel. (Make sure the bowl is completely dry and clean. A drop of water and you will end up with seized chocolate.)
  • Add the remaining 1/3 chocolate to the melted chocolate, stirring gently. This will help the chocolate cool and lower the temperature. Lift the spatula up to your lower lip and dab a small amount. It should feel cooler than your body temperature. If the chocolate is warmer than your body temperature or makes no difference, it needs to cool further.
  • Put the bowl back on the simmering water for 5-10 seconds, until it’s just warm enough. Remove from water and wipe the bowl again. Your tempered chocolate is ready!

Assembly:

  • Making the first outer layer: Pour the tempered chocolate quickly into a chocolate mould and swirl it around to coat the mould properly. Invert the mould on a baking paper and let it rest for a minute until all the extra chocolate has drained. Hold the mould properly and using a serrated knife, scrape off the extra chocolate on the mould to give a clean shape. Refrigerate for 5 mins.
  • The filling: Fill the chocolate mould 2/3 with the mulled wine cranberry compote. Refrigerate for another 5-7 mins.
  • Making the last layer: Since the chocolate might have gone out of temper, place it over simmering water to warm for 10-15 seconds. If you’re using a thermometer, the temperature should be at 32 C. Fill the chocolate moulds completely and even it out with a spoon if you have to. Let it rest for 2 minutes. Gently scrape off the extra chocolate. Refrigerate for at least an hour or two. De-mould the chocolates and refrigerate until use.

 

If you like hearing from me, please hit the follow button. You can also follow me on instagram and Facebook for more drooling pictures, updates and behind the scene stories!

Instagram handle: myyummyspatula ❤

Facebook handle: My Yummy Spatula