White Chocolate Tiramisu (Eggless)

Now I’m a traditionalist when it comes to Tiramisu. I don’t like people meddling with it. Anything which is not made with mascarpone and sabayon, is in fact not Tiramisu. So just to be clear, this dessert is in no way tiramisu. I only call it that because of how much it tastes like one, with a little white chocolatey goodness. It’s basically a White Chocolate Mousse with a Coffee-Baileys Sponge Base, finished with dusted cocoa powder. And it is SO freaking good! I have no shame in admitting that I literally ate both of them over a span of 4 hours, with of course occasional bites by my mum & dad. In my defence, I had busted my ass at the gym, so yeah. 😛 If a boy made this for me for V-Day, I would marry him, I swear. Okay, maybe not that extreme but I sure would go out on a date with him. Just because he made me this. You see the power here?

White chocolate mousse

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Nutella Espresso Brownies

V-Day is just around the corner! I’ve never been a fan of V-Day. All that cheesy stuff people do, ugh! But that’s just my personal opinion. Knock yourself out if you like cheesy things- free will right? For the longest time, my sister has been my Valentine. When she was studying in Brighton, she would post me these cute V-Day cards and I would send her giant ones just to show that I loved her more lol. We still buy each other V-Day presents but it’s more out of force than love now haha. I’m just kidding, we still love each other. Now that I think of it, I have actually never dated anybody around this time. Wow, I literally just realised that. Anyhow, I still have my sister so that’s a good thing right? Like I said, I don’t really like V-Day but any excuse to bake a batch of brownies and I’m up for it! 😀

Nutella espresso brownies 2

Nutella brownies pile

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1 Bowl Chocolate Brownies in an Orange (Vgean)

Okay, I have a confession to make: I’m obsessed with brownies! Well, I guess that’s no secret now. I also never liked vegan brownies. Don’t get wrong. I like my brownies gooey and fudgey, and not cakey and moist (might as well have chocolate cake right?) And somehow, every time I made vegan brownies, they were just never the same. Until I made these- 1 Bowl Vegan Walnut Brownies. They are soo good! Why another brownie recipe you ask? So on NYE, I made these eggless brownies and I couldn’t believe how amazing they tasted! Nobody could tell they were eggless. I wanted to try make a vegan version just out of curiosity, and tadaaa! Now obviously, they had to be a little different right? Okay second confession: I’m also obsessed with Masterchef! I saw Tamara make these, and I knew I had to try them. I’m not a fan of the Chocolate-Orange combination so this is the best way around it. Warm fudgey chocolatey brownie, with a subtle orange flavour running through. Top that with a scoop of vanilla ice cream and drizzle with rum caramel sauce, yum! Now that’s one indulgent dessert, isn’t it?! ❤


Brownies are always fun to make, especially when baked in an orange shell. You know, it’s such a simple dessert to put together and is a great crowd pleaser. They are traditionally called campfire brownies but since we aren’t baking them over a campfire, I’m gonna let that pass. Elevating something as simple as a brownie, isn’t that amazing?! They can get a little messy but I for one have a thing for messy desserts. It’s like the desserts way of saying- “You’re never too old for me” haha.  Great thing is that they are super quick to make and so simple. No fuss attached, thank you! Now the ingredients are more or less the same as a regular brownie. The secret ingredient here is mashed banana. It’s what makes the brownie so chewy and fudgey. Throw everything together in a bowl and it’s done. However, you have to bake these brownies a little longer than usual brownies as the orange shell provides insulation, hence it takes longer for heat to pass through. Now if you don’t wanna bake them in an orange shell, that’s fine too. You can bake them in a regular square pan for 20-25 mins. They will still taste amazing! Win-win? You only gotta try it to know good how they taste. So happy baking! 🙂

Do share a picture if you decide to give it a try. Tag me on instagram @myyummyspatula or send me a DM! Would love to see all your interesting creations! 🙂

Orange brownies

Orange brownie


Makes: 4 medium orange brownies/ 9 regular pieces


  • 4 medium oranges, tip removed and hollowed
  • 200 gms good quality dark chocolate, min. 60% cocoa
  • 40 ml any neutral vegetable oil (I use extra light olive oil)
  • 90 gms mashed banana ~ approx 1 large banana
  • 70 gms castor sugar
  • 1 tsp vanilla extract
  • 25 ml hot water
  • 90 gms all purpose flour
  • 1 tsp espresso powder



  • Cut off the top of the oranges and scoop out the pulp. You can use the pulp for making orange juice. Keep aside the hollowed oranges.
  • Preheat oven to 180 C. Line a baking tray with silpat or parchment paper. Keep aside.
  • Melt the chocolate and oil over a double boiler.
  • In a large bowl, whisk together the mashed banana, castor sugar, vanilla extract, hot water and chocolate mixture.
  • Add the flour and espresso powder and whisk until all the flour is incorporated.
  • Pour the brownie batter into the hollowed oranges – up to 3/4th. Place them on the prepared tray and bake for 30-35 mins or until a skewer inserted comes out clean.
  • Best served warm with a scoop of vanilla ice cream and rum caramel sauce.



  • If you do not want to bake them in orange shells, simply bake them in an 8″ square baking tin for 18-20 mins, or until a skewer inserted comes out clean.



Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your creations! ❤

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Double Chocolate Chip Cookies

Now that we have Chocolate Chip Cookie covered, you all know what comes after! Duh, DOUBLE Chocolate Chip Cookie 😀 If you still haven’t checked out my Chocolate Chip Cookie recipe, you must right now! I guarantee you’re not gonna regret this. And once you’re done making those, I highly recommend prepping for a batch of these, because why the hell not?! Or you could bake both simultaneously. I’m not judging, really. That probably is the best way to go about it 😛

Double Chocolate chip cookie

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The Best Damn Chocolate Chip Cookie

I know a recipe is pretty damn good when I, of all people, cannot stop eating it. Random fact about me- I don’t have a sweet tooth. A bite or two pretty much suffices for me. But oh boy, is this cookie good?! You know how vampires cannot stop sucking on blood once they taste it? THIS COOKIE IS THE HUMAN VERSION OF BLOOD! Aside from that lame Twilight vampire reference, I do not kid you friends. This cookie is the ultimate test of human willpower. It’s like you have died of ultimate pleasure and gone straight into heaven. Well I’m certainly not going to heaven otherwise, might as well enjoy cookie heaven! Come on, a cookie (or two) a day is not so bad right? We will just burn it out by running a couple extra miles, yeah? Good job, you guys!

Okay, I’m not brag about how good these truly are. You’re gonna have to find that out yourself. All I can say is, you’re welcome! 🙂

Chocolate chip cookies

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1 Bowl Wholewheat Chocolate Chunk Banana Bread (Vegan)

One of my new year resolutions is that I’m gonna be a LOT more active on the blog. With everything happening in 2017, blogging kinda took a back seat. So fortunately, or unfortunately, you’re gonna be seeing a lot more of me this year 😛

Chocolate chunk banana bread

More often than not, I genuinely prefer non-frosted cakes. You know those simple straight up kinda cakes? No frills, just pure goodness !

Continue reading “1 Bowl Wholewheat Chocolate Chunk Banana Bread (Vegan)”

The Best Chocolate Mud Cake (Eggless)

It might seem a little boastful of me to say that, but my confidence stems from all the appreciation this cake has received. It was my brother’s birthday a few days ago and it’s almost like betrayal if anybody even thinks of ordering a cake from the bakery, haha. So, as a designated baker of the family, I whipped up this easy Chocolate Mud Cake with a dark chocolate-espresso ganache frosting, salted caramel filling and loads of caramel popcorn. As you might have guessed, the cake was such a hit amongst everybody! Yay!  The fact that it’s eggless makes it all the more accessible (and pleasing) to a larger crowd. To make it a tad bit more exciting, it all comes together in ONE bowl, quite literally! But hey, that’s not the most exciting part, is it? The most exciting part is that this cake is a chocolate heaven for all chocolate loverss- which basically covers everyone right?! Now we are talking, yes! 😀 I mean, come on! It is World Chocolate Day after all 😀

To be a bit of a nerd- what is a mud cake exactly? Mud cake is essentially a really moist, dense cake with a tight crumb. The tight crumb and sturdy composition is achieved by baking the batter at a low temperature for a longer time. Two of the basics of a mud cake are butter and chocolate- quite literally the stars. Using melted chocolate also helps in that intense chocolate flavour over cocoa powder. I don’t like chocolate cakes that use cocoa powder- there I said it! I feel they are a tad bit dry and also lack that intense chocolate flavour- which is the opposite of how I like my chocolate cake. That’s just my personal liking though. Therefore, a chocolate mud cake is definitely a win for me! 😀 They are great for layered cakes, and this one in particular tastes pretty damn good! So have a piece or two, or maybe the whole cake- don’t worry, nobody’s judging 😛

Chocolate caramel cake.jpg
Please ignore my amateur frosting skills

Chocolate caramel cake 3

Recipe adaptation: Donna Hay


Makes: two 7″ inch layer cakes


  • 250 gms butter
  • 200 gms good quality semi-sweet chocolate
  • 330 ml milk
  • 240 gms coconut sugar or castor sugar
  • 1 tsp vanilla extract
  • 2 chia eggs *
  • 260 gms all purpose flour
  • 30 gms unsweetened cocoa powder
  • 1 tsp baking powder


  • Line two 7″ baking pans with baking paper. Set aside. Preheat oven to 150 C.
  • Sift together the flour, cocoa powder and baking powder in a small bowl. Keep aside.
  • In a heatproof bowl, add the chocolate, butter, milk, coconut sugar and vanilla extract and melt over a double boiler- making sure the base of the bowl does not touch the simmering water. Stir occasionally to incorporate everything well. Once melted, let it cool slightly.
  • Whisk in the chia eggs to the cooled chocolate mixture. Add in the dry ingredients in parts, mixing after each addition.
  • Pour the batter equally into the prepared baking pans and bake each cake for 40-45 mins or until a skewer inserted comes out clean. Few moist crumbs are okay. Let it cool completely. Serve warm with a scoop of ice cream, or your favourite ganache frosting or a simple butterscotch/ salted caramel sauce.


* – Mix 2 tbsp ground chia seeds with 6 tbsp of water. Refrigerate for 10-15 mins. Chia eggs are ready.

  • Storing- Wrap the cake in a cling film and refrigerate for up to a week.

For the salted caramel recipe: Chocolate Caramel Tart

For the dark chocolate espresso ganache recipe: Cookies Coffee Parfait


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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


  • 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



  • 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

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Almond Oat Chocolate Chip Cookies

This recipe has been requested by so many of you, and I’ve finally sat down to really write it. I’m sorry for that little delay there, blame it on exams! We can all hate it together now, haha. First of all, hi guys! How have all of you been? I hope you had a great Thanksgiving, with all the gorgeous, flavourful food. We don’t really celebrate Thanksgiving here in India, but I’m so thankful to all of you for constant love and support. Thank youu xx.

Are you excited for the festive season? I surely am! We decorated our tiny Christmas tree today, and it’s definitely kicking in now. Yay! This is our first Christmas of the blog and I am going to do a lot of festive baking once exams are overrrr! 4 down, 1 to go. Be ready for all that yumminess coming your way 😀 Coming back to our cookies, oh aren’t they just perfect! I made these as a healthy snack (yes, cookies are my snack!) to munch on while studying. Turns out, before I could reach for the second one, my dad had already finished them all! He loved it so much. He couldn’t believe that they were gluten free, and are only sweetened with honey and a bit of brown sugar. Oh, did I mention they are eggless? I guess we are all happy now!

Due to my recent diet changes, I sort of refrained myself from eating all things dessert. That’s quite a task when you’re a baker yourself. However, that’s also the advantage. I have always liked eating healthy, but I was kind of hesitant to explore the healthier alternatives for desserts, mainly because I had never had a good experience with them. A lot of the places where I tried ‘healthier’ desserts tasted like soap or nowhere close to being called desserts for that matter. Trying out options myself, I have realised that healthy can be just as delicious and satisfying. Why not satisfy your cravings without the guilt? These cookies are the perfect example for that. They are so wholesome yet unbelievably delicious, with all the good things. Perfect with a cup of tea, or coffee. Hope you enjoy. Happy baking! 🙂

Almond cookies.jpg

Almond cookies 2.jpg

Almond and oats cookies.jpg

Just a few points to remember:

  • Do not forget to lower your temperature (like I did). They are extremely sensitive and can burn within minutes.
  • I like to line my baking tray twice just to ensure the bottoms don’t turn black. First with a foil paper and then a parchment/baking paper.
  • Chill the cookie dough for at least an hour to reduce spreading. They will still spread a bit.


Recipe adaptation: Passionate about baking

MAKES: 18-20 cookies


  • 100 gms salted butter, at room temperature
  • 80 gms honey
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 30 gms brown sugar
  • 200 gms almond meal
  • 100 gms rolled oats
  • 50 gms dark chocolate chips



  • Line a baking tray with a baking paper. (I like to line twice) Keep aside.
  • In a small bowl, heat butter, honey and vanilla extract over low heat until the butter melts. Mix well. You can use a microwave as well.
  • Whisk in the baking soda and brown sugar. Add the oats, almond meal and chocolate chips to form a cookie dough. It will be a bit sticky. Cover with a clingfilm wrap and refrigerate for at least an hour.
  • Preheat oven to 140 C.
  • Make small balls out of the cookie dough and press lightly with your palm (They will spread and flatten out in the oven so don’t have to press too much). Keep sufficient gap between them, about an inch or so. Bake for 15-20 minutes or until golden brown. You might want to keep an eye on them just to make sure they don’t burn.
  • Let it cool on the tray for 5 minutes as they are very tender when straight out of the oven. Enjoy with your cup of tea/coffee.


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Passion Fruit & Dark Chocolate Mini Cakes

For a while now, I have been trying to figure out what is my style of baking. I’m sure everybody has a style, I guess. If somebody was to ask me, ‘What is it that defines you?’, I’m not very sure I would have an answer to that. Or maybe I just don’t have a fixed style. I like flavours. I like experimenting with them. I love baking anything & everything. I guess that’s what defines me. I feel sometimes it’s better you don’t know. There’s an almost mysterious sort of beauty in not knowing, don’t you think? And sometimes when we do know, we struggle hard to keep it alive, rather than enjoying the process. I don’t know. I started blogging as a means to sharpen my skills. Yes, I have gotten better, although I have a long way to go on that front. But what is more important is that blogging for me has evolved into something bigger, a space to really share how I feel.

I am a very moody person. I like change. I get bored easily. A lot of people mistake it for being impulsive. I don’t think I am, well not at least for things that matter. Except for when I’m in the kitchen. I get these random ideas out of nowhere, and I instantly want to try them. I had this cocktail at my friend’s party, with green tea infused vodka, passion fruit and kaffir lime. That’s when I decided I wanted to try these flavours in a dessert. Coincidentally, chocolate compliments all these flavours perfectly! I tried infusing green tea in whipped cream, but that didn’t quite work out for me. I know where I went wrong. Maybe I’ll know better the next time I try it. Regardless, these mini dark chocolate flourless cake with whipped cream (semi green tea infused) & passion fruit syrup are just unbelievably good! They are dark, like actually dark. Just how I like it. Surprisingly, a friend who is not exactly a dark chocolate fan, absolutely loved it! So yeah, safe to say you’re gonna like it. I used my Dark Chocolate Cake recipe as the base. The flourless cake is really soft and has that dense kinda texture, which goes really well with lightly whipped cream and syrup. And the passion fruit syrup itself is amaaazinggg! A friend of mine went gaga over it, so much that she started licking it off the bowl. 😛

Flourless cake.jpg


You will know what I’m talking about once you give it a try. It’s really quick and simple to make, & believe me, you’re not gonna like your chocolate cakes plain anymore.

Just a few tips before you start:

  • The key to a good flourless chocolate cake is the quality of dark chocolate used. It’s really important to use a very good quality dark chocolate. I used Cocoa Craft’s 85% Cocoa Bitter Chocolate. If that’s too dark for you, you can use 70% Cocoa as well.
  • When incorporating the melted chocolate into the beaten egg yolks, make sure that the chocolate has cooled completely, or else there’s a risk that the yolks might curdle.
  • I use whipping cream which is already sweet, hence I do not add sugar. In case you want to add sugar, add 1 1/2 tablespoon of icing sugar, depending on how sweet your cream is.



MAKES: 8 mini cakes


For the cake

  • 125 gms dark chocolate (minimum 70% cocoa solids)
  • 60 gms unsalted butter (softened)
  • 3 large eggs (1 whole, 2 separated)
  • 80 gms castor sugar
  • grated zest of 1/2 orange(optional)


For the whipped cream

  • 1 cup whipping cream
  • 1 1/2 tbsp icing sugar (optional)
  • few drops of vanilla extract


For the passion fruit syrup

  • 1/3 cup passion fruit nectar (about 3 passion fruit)
  • 35 gms granulated sugar
  • 30 gms water
  • 1 tsp lemon juice



For the cake

  • Grease 8 ramekins with butter and dust with flour. Tap out the extra flour.
  • Melt the chocolate either on a double boiler. Once the chocolate is melted, let the butter melt in the warm chocolate.
  • Beat the 1 whole and 2 egg yolks with 30 gms of the castor sugar. Gently fold in the melted chocolate and orange zest.
  • Preheat the oven to 180 C.
  • In another bowl, whisk the 2 egg whites until foamy. Gradually add the 50 gms of sugar and whisk until the egg whites are just holding their shape but not too stiff.
  • Lighten the chocolate mixture with a spoon of egg whites, and then gently fold in the rest of the whites using a spatula.
  • Pour the batter into the prepared ramekins and bake for 18-20 minutes or until the cake has risen and a skewer inserted comes out clean.
  • Cool the cakes in the ramekins. The middle of the cakes will sink as it cools. Remove the cakes from the ramekins onto a cake plate or a cake stand.


For the whipped cream

  • Whip the cream, vanilla extract and icing sugar (optional) until it forms soft peaks and holds its shape. Cover with a cling film wrap and refreigerate until use.


For the passion fruit syrup

  • In a small saucepan, heat sugar and water until the sugar has completely dissolved. Cool completely.
  • Sieve the passionfruit nectar to remove seeds and add the juice to the sugar syrup. Add lemon juice and mix.


Assembling the cakes

  • Put a generous dollop of whipped cream on the cakes, and generously drizzle the passionfruit syrup on top. (Make sure the cream and the syrup are both completely cool) Garnish with chocolate shavings or mint leaves. Happy eating!


Note: Try this as a 9″ cake! Double the quantities and bake at 180 C for 30-35 minutes.


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