Tasha's Artisan Foods

Mulled Wine Cake

November 20, 2021

Mulled wine cake tastes of Christmas.

If the recipe wasn’t just perfect for the holidays, that's all I would write on this blog. Mulled wine cake tastes of Christmas.

Thanksgiving, Christmas, New Year. It’s that time of the year when something swanky must grace the table. For me, that’s the mulled wine chocolate cake. It looks like a fancy cake but doesn’t even take a tenth of the effort.

Mulled Wine Cake |Mulled wine chocolate cake

Laced with cinnamon and nutmeg, the cake is unbelievably moist from the wine and has complex layers of chocolate playing peekaboo with the spices.

Every bite has hints of warming spices that pair impeccably with a cup of coffee or as a dessert after dinner.

Jump to:

Mulled wine cake recipe

Cake decoration ideas

Mulled wine cake FAQs

Ingredient substitutes

More recipes for the holidays

Why will guests swoon over a mulled wine cake?

Incredibly moist

Intensely chocolatey

Insanely Christmassy

Incredibly show-stopping

How to make mulled wine cake?

Step 1: In a cup, warm your mulled wine and dissolve cocoa powder in it. Set it aside.

Step 2: In a bowl, sift all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Separately, beat two eggs with coconut sugar till well-whipped. Combine oil and vanilla extract.

Step 4: In the beaten eggs, fold in the dry ingredients and the cocoa-mulled wine mixture alternatively. Start with a third of dry ingredients, then pour in part of the mulled wine. Follow this with another third of the flour mixture. Pour in the rest of the cocoa-mulled wine and end with the last of the dry ingredients.

Step 5: You’ll have a beautiful batter at this point with a soft, dropping consistency.

Steps for making Mulled Wine Cake |Mulled wine chocolate cake

How to bake and garnish the wine cake?

Step 6: Pour into a Bundt pan and bake for 30 to 35 minutes.

Step 7: While the cake bakes and then cools, make your glaze.

Step 8: In a double boiler, heat coconut cream and add 70% dark baking chocolate to it.

Step 9: Stir the ingredients till you have a nice, glossy mixture with a pouring consistency.

Step 10: On your cooled mulled wine cake, drizzle the glaze.

Make the cake more festive

Once glazed, the cake is good to go. But I never waste an opportunity to flex my creative muscle. So, just because they look so pretty, I delicately decorated the curves of the Bundt cake with a few dried orange slices and star anise. The finishing touch was a sprinkling of golden sanding sugar.

Tips, tricks, and answers on mulled wine cake

What is mulled wine?

It’s a staple beverage at quaint Christmas markets across the European continent that floods you with warm and fuzzy feelings from the very first sniff. But anyone can make it at home. You just need to grab a wine you love, some winter spices, and orange wheels. It takes little effort and comes together in no time. Here’s the recipe for it .

Mulled Wine Recipe | Spiced Wine | Holiday drink

How to make sure the cake doesn't stick to the Bundt pan?

Always grease your Bundt pan liberally. Apply your fingers to reach all the grooves. Then dust it with some flour or cocoa powder so that the cake doesn’t stick to the pan. I share more nifty tips on how to bake with a Bundt pan in my cream cheese pound cake blog.

How to check for cake doneness?

Insert a skewer into the cake center. It should come out with a few moist crumbs attached, not clean. A clean skewer means the cake is dry because it was overbaked.

How to make a double boiler?

Fill a pot with an inch or two of water. Place a smaller metal or glass bowl on top of it. The fit should be snug. And then heat till the water is simmering.

What else can you use in mulled wine cake?

Sugar: You can easily substitute brown sugar for coconut sugar.

Cream: I had coconut cream handy, so in it went. Use regular cream, if that’s what you have.

Oil: I wanted to carry on with the coconut theme (not that you can taste it in the crumb), which is why coconut oil was my choice. You can replace it with any vegetable oil.

Eggs: For an eggless mulled wine cake, substitute the eggs with a three-quarter cup of thick Greek yogurt.

Bundt pan: You can easily bake it in a regular 8" or 9"cake tin.

No mulled wine: Yes, regular red wine works for this chocolate cake recipe, but I cannot recommend mulled wine enough. It adds an immense amount of flavor that red wine just can’t do justice to. Make it at home. It hardly asks for 30 minutes. Besides, Christmas is creeping upon us. When else are you going to try mulled wine?

More mulled wine: Feel free to add any leftover mulled wine to your chocolate glaze for extra oomph.

Chocolate: For me, the darker the chocolate, the more I love it, which is why most of my recipes have 70% chocolate. But whatever you enjoy is good here. 50%, or less, or even milk will do. Pander to your tastes.

Rum-soaked dry fruits: You can add another layer of flavor and texture to this cake by adding rum-soaked dry fruits as I did in my stollen recipe and Christmas rum cake.

More Christmas recipes to try

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Mulled Wine Cake as much as we do!

📖 Recipe

Parker House Rolls

November 17, 2021

We’re a family of bread lovers, particularly partial to pillowy soft dinner rolls. No amount and I mean no amount, of bread recipes can ever be enough for us. But I think we finally landed on one that satisfies even our bottomless need for – the Parker House Rolls.

A godly amount of butter in the dough and on the dough makes these dinner rolls defiantly rich. And as if that was not enough butter, the yeasty goodness lends them such a light and delicious texture that each piece you tug apart calls for some more.

Parker House Rolls | Soft and fluffy Parker House Rolls

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What Are Parker House Rolls?

The story goes something like this. Way back in 1870s, there was an angry baker at the Parker House Hotel in Boston who tossed unfinished rolls in an oven.

The outcome? Parker House rolls - butter-rich inside and crisp on the outside with just an undertone of sweetness. The rest, as they say, is history.

Traditionally, Parker House rolls are served at Thanksgiving. However, the soft, tender rolls simply beg to be made every day.

Why We Love This Recipe

These rolls come together quickly! From start to finish they are done in less than 3 hours.

Have a melt-in-the-mouth texture, buttery texture.

Great for any festive get-together or a simple weekday dinner.

The perfect season to dip these divine rolls in simmering soups and stews.

How To Make Parker House Rolls?

In lukewarm milk, dissolve yeast and sugar. Let it sit for about ten minutes till the mixture is bubbly and foamy.
Whisk in egg, butter, and salt followed by all-purpose flour.
Once the flour is combined, knead the dough for 8 to 10 minutes. It will start out as shaggy, but slowly become smooth and elastic. Also, go by the look and feel of the dough. It has to be nice, supple, and soft but not sticky.
Use a stand mixer to knead if you have a dough hook. It will take less time, about 5 to 6 minutes.

Place the dough in a lightly greased bowl, cover it, and let it puff up.
When it’s doubled in size, turn it over on a lightly floured work surface and punch it down.
Roll the dough out to a thickness of ½ inch and then with a cookie cutter, carve out circles.
Brush each circle with melted butter.
Using a chopstick, wooden skewer, or the blunt side of a butter knife, make an indent in the center.
Fold over one half of each circle over the other, like a taco.
Place the folded circles on a tray and cover. Let the dough rise once again for about 15 to 20 minutes. You want it puffy, not doubled in volume.
Bake in a preheated oven for around 18 to 20 minutes. My advice is to keep an eye out after the 15-minute mark, as each oven is different.

Recipe Ingredients & Substitutes

Flour: I’ve not tried them with whole-wheat flour, but I’m pretty sure they’ll turn out well. If you try them with whole wheat, share your experience. I’d like to know how it went.

Sugar: Bake with whichever sugar you prefer – regular, raw, cane – all of them work.

Milk: By chance, I was all out of my trusted coconut milk, so I made do with regular milk. For those who would rather use a dairy-free alternative, keep this in mind – the higher the fat content in your milk, the softer the rolls will be.

Butter: The rolls hit you like the most wonderful carb-loaded wave because of one reason – mounds of butter. I used the regular salted kind. For unsalted butter, increase the salt amount in the recipe by a quarter teaspoon.

Eggless: I haven’t ever made eggless Parker House Rolls. We’re still basking in the lusciously rich flavor of these. If you do bake them without eggs, I'm sure they will come out well, but the texture could be a bit different.

How To Serve

Parker House rolls go well with just about anything! Brush them with butter, sprinkle a few sea salt flakes, and serve warm. The dinner rolls fly out of the basket in seconds. But they are just as great with:

A slathering of strawberry chia jam or cinnamon honey butter for breakfast or brunch.
A dollop of cashew ricotta cheese as an evening snack.
A bowl of hot creamy pea soup for dinner.

Pro Tips

The dough is dry or sticky: Incorporate milk one tablespoon at a time if the dough feels too dry when you’re kneading. In case it feels too sticky, add more flour.
Consistency is crucial: You don’t want a firm, tight dough. You want it soft and supple because that is how you get light-as-air, golden-brown rolls.
Do knead the dough well: That will develop the gluten framework, making the rolls softer.
Choose any shape: There is no right or wrong way of shaping Parker House rolls. Instead of a cookie cutter, you can roll out the dough, and then cut it into squares, crescents, triangles, or rectangles. Whatever catches your fancy. Brush with butter, fold, and then proceed to bake!

More Easy Bread Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these parker house rolls as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!

Parker House Rolls

Natasha Minocha

Parker House Rolls - buttery, soft and so flavorful, these rolls are a must-have for any dinner party or to perk up any weekday evening!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Proofing time 2

Course Bread, Side Dish, Snack

Cuisine American

Servings rolls

Calories 166 kcal

Ingredients

Instructions

Combine milk, sugar, and yeast in a large bowl. Let this mixture rest for 10 minutes until it is bubbly.
Add in the butter and egg. Mix well.
Stir in the flour and salt. Mix well.
Turn the shaggy mixture out on a floured surface and knead the dough for 8-10 minutes, until smooth and elastic.
You can also use a stand mixer with a dough hook for kneading the dough.
If the dough seems a bit hard or dryish, add more milk,1 tablespoon at a time.
If it seems too wet, add more flour.
Place the ready dough in a greased bowl, cover with a kitchen towel. Let it rest for 1-1.5 hours, or until the dough doubles in size.
When the dough is doubled in size, it’s ready for the second kneading.
Turn it out on a floured work surface. Punch the dough down and knead briefly for 1-2 minutes.
Roll the dough to 1/2" thickness and using a cookie cutter, cut out into circles. I used a small 1.5" round cookie cutter and was able to get 16 small rolls.
If you use a regular 2-2.5" cookie cutter, you will get 12, average-sized rolls.
You can also cut the rolled-out dough into rectangles or squares.
Brush the circles with butter.
Use a skewer to make an indent in the center of each circle and fold one half over the other.
Carefully place them on a baking tray. Cover with a kitchen towel and let rise for 15-20 minutes until puffy.
Preheat your oven to 190C.
Bake the rolls for 18-20 minutes until golden. Remove from oven and brush with additional butter and sprinkle some sea salt if you wish.
Serve warm. Enjoy!

Notes

You can easily reheat Parker House Rolls in a preheated oven. Sprinkle them with a bit of water and then reheat for 5 mins. You can also reheat in the microwave.

Nutrition

Serving: 1 ServingCalories: 166kcalCarbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 153mgPotassium: 53mgFiber: 1gSugar: 3gVitamin A: 205IUVitamin C: 0.02mgCalcium: 20mgIron: 1mg

Mulled Wine Recipe

November 15, 2021

Easy recipes are my thing, but mulled wine takes the cake and bakery when it comes to ease. All you need is a red wine you love, fresh orange wheels, and a blend of three spices to make it.

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Cheesy Twice-Baked Potatoes

November 10, 2021

Golden, comforting, and irresistible, these cheesy twice baked potatoes are the ultimate side dish! With crispy skins, a creamy, fluffy mashed potato filling, and a melty, cheesy, bubbling top, they’re an easy make-ahead recipe that works well for holidays like Thanksgiving and cozy family dinners.

This twice-baked potatoes recipe has been one of my go-to dishes since forever! It’s easy to prep ahead and always get polished off quickly. Rich, hearty, and full of cheesy goodness, the cheddar twice-baked potatoes are the best side dish, just like my pumpkin mac and cheese and garlicky smashed potatoes!

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Why You'll Love This Recipe

✨ I think these twice baked potatoes are a must-have for any table! The first bake makes the potatoes tender and soft, and the second bake turns them golden and crisp, making them impossible to resist!

✨ Yes, the cheesy baked potatoes may take time (although the oven does most of the work), but trust me, it’s worth every minute. With two kinds of cheese melted into the filling, every bite is creamy, gooey, and so satisfying!

✨These "potato boats" are easy to make ahead. Simply prep them a day in advance, stash them in the fridge, and pop them in the oven before serving.

✨ They are so versatile. You can load them up with everything and anything - bacon bits, sundried tomatoes, shredded broccoli, sauteed mushrooms, pesto...you get the drift!

Recipe Ingredients

Labelled ingredients for making twice baked potatoes.

Potatoes: Pick starchy potatoes like Russets or Idaho. Choose evenly sized potatoes so they bake at the same time.

Oil: A brush of olive oil (or any neutral vegetable oil you have handy) helps the potato skin crisp up.

Butter: I used melted salted butter. This helps make the filling creamy and gives it that classic “loaded baked potato” flavor.

Milk: To get the filling smooth and fluffy.

Cream cheese is the secret to an ultra-creamy filling. Bring it to room temperature so it mixes easily. Use store-bought or homemade cream cheese.

Cheese: I made cheddar twice baked potatoes. It is the classic choice because I love the sharp flavor and the way it melts. But really, this is your playground! Mix in mozzarella for a stretchier pull, Gruyère for a nutty depth, or even a smoky Gouda. If you’re a cheese lover, try cheddar cheese scones next.

Veggies: I stuck with red bell peppers for the color and spring onions for the fresh bite (use both white and green parts).

Seasoning: I used garlic powder and onion powder. Simple but so flavorful.

Parsley: adds a pop of color and a clean, herby finish that I find delicious!

Please see the recipe card for full information about ingredients and quantities.

Variations

Seasoning: I’ve kept things classic with this twice baked potatoes with cream cheese recipe. But feel free to experiment with spices and blends you enjoy. You can mix sumac, red chili flakes, or even the spicier green chili in the mash.

Herbs like cilantro or dill are wonderful for a fresh, fragrant lift.

Add-ins: I kept these cheesy baked potatoes vegetarian. But you don’t have to. Tiny bacon bits are a good choice, or you can make the twice-baked potatoes with pulled chicken. Try blanched broccoli florets or sweet corn kernels (especially when they’re in season!), or even sautéed mushrooms for a heartier bite.

How To Make Cheesy Twice Baked Potatoes

Baked potatoes on parchment-lined baking tray.

Step 1: Preheat your oven to 200 °C / 400°F. Line a baking tray with parchment paper. Thoroughly wash, scrub, and dry your potatoes. Prick the potatoes with a fork and lightly rub oil all over them. Bake for 45-60 minutes.

Baked potatoes cut in half on a baking tray.

Step 2: Let the potatoes cool for 10-15 minutes. Split each potato horizontally.

Hollowed out potato skins on a parchment-lined tray.

Step 3: Scoop out the flesh carefully, leaving about a 1/4-inch border around the skin.

Potato flesh with cream cheese in a mixing bowl.

Step 4: In a bowl, mix the scooped-out flesh with butter, warm milk, and cream cheese.

Salt, garlic powder, onion powder, and pepper on mashed potatoes in a bowl.

Step 5: Mix in garlic powder, onion powder, salt, and pepper to taste.

Shredded cheese, red bell pepper,and green onion on mashed potatoes in a bowl.

Step 6: Then add finely chopped red bell pepper, spring onions, and shredded cheddar cheese. Taste and adjust for seasoning.

Potato skins loaded with mashed potato and cheese on a baking tray.

Step 7: Fill the potato skin shells with the potato mixture and top with some more grated cheese.

Baked loaded potatoes on a parchment-lined tray.

Step 8: Bake for 15 to 20 minutes till the potatoes are bubbly and golden and the cheese has melted. Sprinkle parsley and green onions on top and serve warm.

Baked potatoes topped with parsley and green onions.

Top Tips

For me, the best part about twice baked potato recipe is the potato skin. Crispy and flavorful. So don’t skip oiling them. It stops the jackets from drying out or turning leathery.
The exact bake time depends on the size of your potatoes. Medium-sized ones (I used 6) usually take about 45 minutes to 1 hour. Don’t overbake, though, or the skins will toughen up.
To check the potatoes for doneness, select the biggest potato and then insert a sharp knife into the fattest part of it. It should slide in easily.
Be careful when handling hot potatoes. Cool them until you are comfortable enough to handle them or hold them with a kitchen towel.
When mixing the scooped-out potato with butter, milk, and cheese, aim for a thick, scoopable mixture. If it feels too stiff or dry, add more warm milk until it’s creamy.
For a soft, fluffy texture, don't overmix the mashed potato mixture. This will make potatoes gluey.

How To Serve Twice-Baked Potatoes

If you’re thinking what goes with twice baked potatoes, then let me tell you a lot!

It’s the perfect side dish for your holiday spread with grilled chicken or crispy tofu with sweet and sour sauce.

I enjoy pairing them with salads like my avocado egg salad with no mayo, Greek salad with avocado, or smashed chickpea salad.

But honestly? I’d eat these stuffed potatoes as a stand-alone meal too, especially for lunch or a cozy dinner. Or with roasted carrot lentil soup, homemade cornbread, and oven-roasted carrots.

Recipe FAQs

What is a twice baked potato?

It’s a potato that’s baked not once, but twice. First, you bake the whole potato until the skin is crisp and the inside is tender. Then, you scoop out the fluffy flesh and mix it with creamy, cheesy goodness. Spoon it back into the skins, and then bake till golden, bubbling, and completely tempting.

Can you make cheesy twice baked potatoes ahead?

Yes! They are perfect for making ahead of time. After the first bake and prepping the filling, store in an airtight container in the fridge. When you’re ready to serve, fill the potato skins and pop them in the oven for the second bake.
You can also prep the potatoes with filling and store in the refrigerator for a few hours. Later, just sprinkle with cheese and bake.

How to make vegan twice-baked potatoes?

Replace butter with olive oil. Use almond milk or oat milk instead of dairy, and use plant-based cheese.

More Side Dishes For You

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Baking Powder Vs. Baking Soda: A Guide to All Your Questions

November 8, 2021

When I first started baking, I rarely paid attention to the why. Why does a recipe only have baking powder while another one asks for both baking soda and powder?

I was more interested in the how and the when. How can I make these crispy, delicious, scrumptious cookies, and when can I eat them?

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Japanese Cheesecake

October 26, 2021

This Japanese cheesecake is as light as a cloud, delicately sweet, and melt-in-your-mouth soft! With a few basic ingredients and a couple of techniques, this soufflé-style cheesecake is easy to master!

Japanese cheesecake on a white platter with blueberries on top.

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Why You'll Love The Recipe

Japanese jiggly cheesecake has a souffle-like texture that's airy, tender, and like cotton!

Perfectly balanced sweetness with tangy cream cheese, this Japanese cheesecake is a delightful dessert that will please everyone!

Making this cheesecake requires a bit of technique and patience, but simple-to-follow instructions make it so worth the effort!

What Is Japanese Cheesecake?

Japanese cheesecake was created by Japanese chef Tomotaro Kuzono in the 1960s during his visit to Berlin. It's also known as cotton cheesecake or soufflé cheesecake, as it is a lighter, airier version of regular cheesecake. On the cake scale, it lies somewhere between a cheesecake and a chiffon cake. It's popular for its quintessential jiggle and fluffy texture!

It typically has less sugar and cream cheese as compared to New York-style cheesecake, making it less dense and so much softer!

A slice of cheesecake with blueberries on top on a plate.

How To Make Japanese Cheesecake

When I bake, I often use cups and spoons as measurements. However, for this Japanese cheesecake recipe, I insist on using the metric equivalent.

The recipe looks intimidating, but if you follow the instructions and measure out all the ingredients, it comes together easily. The rest of the magic is in the oven!

The cream cheese filling

In a double boiler, melt cream cheese, butter, and milk. Keep whisking constantly till everything is combined, and you have a smooth, homogeneous mixture.
Take off the heat, let the mixture cool for about 10 minutes, then add the egg yolks with vanilla extract. Whisk it. (Cooling is important, else the yolks will get scrambled.)
Sift in flour and cornstarch and whisk again.

Make the meringue

In a very clean and dry bowl, beat the egg whites till they start looking like foam. (You can use either an electric beater or your stand mixer.)
Now add in sugar and beat again for 3 to 4 minutes until you have soft peaks.

Prep the pan and the tray

Japanese cheesecake is baked in a water bath. That’s a fancy way of saying that the cake tin is placed on a tray of water inside the oven. To make the water bath:

Use a tray that is deep enough to hold water and wide enough to fit the cake tin.
Butter your cake tin liberally.
Place parchment paper on the bottom of the pan.
Butter the parchment, too. It’ll help take the cake out after it is baked.

Bake the jiggly Japanese cheesecake

One of the tricks to making a light and fluffy Japanese cheesecake is to mix the meringue and cream cheese filling in thirds. This makes sure that the small air pockets in the beaten egg white don’t deflate.

Take a third of the meringue and fold it gently into the cream cheese.
Pour in another third of the meringue and stir again using light circular motions.
Mix in the last of the meringue till you see no white streaks.
Transfer the batter into the prepared cake tin and place it inside the bigger tray.
Pour hot water into the bigger tray. It should come up almost halfway up the sides of the cake pan.
Bake till the cake is light golden and jiggly in the center.

Cheesecake on a cakestand with blueberries and powdered sugar on top.

Top Tips

Measure every ingredient and prep every piece of equipment beforehand. It will save you a lot of time.
Please use a kitchen scale to measure the ingredients.
The bowl you use to beat egg whites has to be clean and dry. Any grease or water will hamper the rise of meringue peaks.
Before you beat the egg whites, add 1 teaspoon of lemon juice. It stabilizes the egg whites.
Don’t overmix the meringue and cream cheese mixture or use a heavy hand. A few strokes of the spatula (or a balloon whisk) will do the job.
To make sure no air is lost when mixing, use a very light circular motion. Also, move from top to bottom.
I use a regular 8-inch tin and not a spring-bottom pan because I did not want to take any chance of water seeping in! If you grease the tin and the parchment liberally, the cake will slip out easily.
Japanese cheesecake is baked at two temperatures. First at 225 °C (435°F) for 5 minutes and then at 160 °C (325°F) for 40-45 minutes. The high temperature gives the cake the initial rise and color.

How To Serve The Japanese Cheesecake

The rule of thumb with most cheesecakes is to leave them undisturbed in the oven till they cool. For this Japanese-style cheesecake, though, let it sit in the oven for 5 minutes, and then take it out.

Carefully invert the cake tin onto a plate, remove the parchment paper, and then flip it back right-side-up onto a wire rack.

You can serve Japanese cheesecake warm or cold. It’s delicious either way. I recommend trying both because the texture changes with temperature. When it’s warm, the cake is fluffier, tastes more custardy, and every bite melts in your mouth.

When chilled, it is spongier and creamier. Plus, it's easier to cut neat slices. As the cheesecake cools, the top will get some wrinkles, this is perfectly normal.

This jiggly Japanese cheesecake needs no toppings. But you can dust it with powdered sugar and top with some berries.

Japanese cheesecake topped with blueberries on a plate with one slice kept sideways.

Recipe FAQs

How do I know when the Japanese cheesecake is done?

The cheesecake is done when it's light golden on top and has a slight wobble in the center.

What to do if the Japanese cheesecake feels undercooked?

If you feel the cheesecake is not done and the 45-minute mark has crossed, loosely cover the top with foil. Bake for another 10-15 minutes.

Why did my Japanese cotton cheesecake crack?

High temperature of the oven causes the cheesecake to crack. We bake this cheesecake at a high temperature for just 5 minutes! After that, you need to bake at a lower temperature until it is baked.

Why is my Japanese cheesecake not fluffy?

The reason the cake is not airy and light is incorrectly beating the egg white mixture. The meringue has to be at the perfect soft to medium peak stage. Always make sure the meringue peaks start to bend over. That’s the point when they have enough air bubbles to give you a fluffy cheesecake.

More Cheesecake Recipes

📖 Recipe

Pumpkin Sheet Cake

October 22, 2021

The pumpkin sheet cake is as easy to make as it is to devour! Soft, moist, and filled with cozy fall flavors, this is an easy one-bowl recipe. It's topped with a tangy orange-zested cream cheese frosting that perfectly balances the warmth of pumpkin pie spice!

Pumpkin sheet cake with cream cheese frosting and walnuts on a black tray.

It's the kind of dessert that feels festive yet is effortless! Ideal for a weekend treat, a last-minute party dessert, or anytime you want a comforting aroma of a pumpkin cake baking away in the oven!

If you enjoy baking with pumpkin, you'll love my pumpkin swirl cake, pumpkin madeleines, fluffy pumpkin pancakes, and pumpkin snickerdoodle cookies!

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What Is A Sheet Cake?

Sheet cakes were born in Texas. They are baked in large, shallow pans to feed a crowd easily. These are single-layer cakes topped with frosting - simple, homey, and so satisfying. This pumpkin spice sheet cake is a smaller, everyday version that's big on flavor and easy enough for a weekday bake.

Why You'll Love This Cake

✨ One bowl recipe! No fancy steps, no extra dishes - just mix, bake, and frost!

✨ A soft, moist crumb with a wonderful, warm pumpkin spice flavor makes this the best pumpkin sheet cake!

✨ This pumpkin cake is topped with orange-flavored, pumpkin pie spiced cream cheese frosting that tastes absolutely divine!

✨ This eggless pumpkin cake is so easy to make with simple pantry ingredients.

Reader Love ❤️

sheet cakes are my favorite to bake, this was so delish! really good with regular milk as well, though next time i will try coconut milk 🙂 - Katy

A slice of cake on a small plate with a fork and cup of coffee.

Recipe Ingredients

Flour: All-purpose flour gives a lovely, tender crumb. For a heartier cake, use whole wheat or a mix of the two.

Pumpkin puree: Homemade or canned, both give excellent results. You can find the recipe for homemade pumpkin puree in my pumpkin Basque cheesecake post.

Sugar: I’m a big fan of baking with raw sugar, but cane or regular white sugar will also work in the recipe.

Milk: I like to use rich and creamy coconut milk. Feel free to use any plant-based milk or regular milk.

Oil: I used coconut oil here, but you can easily replace coconut oil with any vegetable oil you have in your kitchen.

Pumpkin pie spice: You can use homemade or store-bought. Check out my pumpkin pie-spiced almonds recipe if you want to make a homemade spice blend.

Cream cheese: For that tangy frosting that goes so well with this easy pumpkin pie sheet cake! You can use store-bought or homemade cream cheese.

Please see the recipe card below for full information about the ingredients and quantities.

How To Make Pumpkin Sheet Cake

Step 1: Preheat your oven and grease a 9" square pan.

Step 2: In a large bowl, combine the pumpkin puree, coconut oil, raw sugar, coconut milk, vinegar, and vanilla extract.

Step 3: Sift in the flour, baking powder, baking soda, salt, and pumpkin pie spice.

Step 4: Whisk well until no white streaks remain. Pour into the prepared pan and bake for 25-30 minutes, until a skewer inserted in the center comes out clean.

Step 5: Turn the cake out on a cooling rack. Let it cool completely.

Step 6: While the sheet cake is cooling, make the cream cheese frosting - Whisk together the cream cheese and icing sugar until smooth. Add fresh orange juice, 1 Tbsp at a time, until it has the consistency of soft whipped cream. Fold in the pumpkin pie spice and orange zest.

Step 7: Spread this frosting over the cooled cake and decorate with walnuts. Slice and serve!

Pro Tips

Canned pumpkin puree works very well in this recipe. Be sure it's pure pumpkin puree and not pumpkin pie filling.
You can also make pumpkin purée at home. It's really easy! Just peel, seed, and dice your favorite pumpkin. Then steam and mash it into a smooth paste.
Make sure the ingredients are at room temperature for a smoother batter and frosting.
Don't overmix the batter. Just mix until the ingredients are combined well.
Don't skip the orange zest! It adds a freshness and brightness to the flavor.
Store the leftover pumpkin spice sheet cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving.
Measure your ingredients using a kitchen scale for better and consistent results.

A pumpkin cake with frosting and walnuts on a black tray.

How To Serve And Store Pumpkin Sheet Cake

This delicious pumpkin sheet cake with cream cheese frosting is best served at room temperature. It's wonderful on its own, great with tea, coffee, or even hot chocolate!

This cake will stay well refrigerated for 3-4 days. Allow the cake to come to room temperature before serving.

You can also freeze the unfrosted cake for up to 1 month. Thaw in the fridge, then frost and serve.

A slice of cake on a small plate with a fork.

Recipe FAQs

Can I make this cake in a different pan?

Absolutely. If you don’t have a 9-inch square pan, try an 8-inch one. It will give you a thicker sheet cake, but that just means there’s more to enjoy in each slice. You can also make this in a pie dish or a round cake tin.

How do I know when the pumpkin cake is done?

When the cake is golden and springy to the touch and when a skewer inserted in the center comes out clean, your cake is done!
Please note – the color of the cake will vary based on the type of pumpkin you use for the purée.

Can I use another frosting for this pumpkin cake?

Yes, you can top it with chocolate ganache like I did for my chocolate sheet cake or a chocolate cream cheese frosting on my mocha cupcakes. Brown butter frosting on my banana blondies will also be wonderful!

Pumpkin Sheet Cake | Easy Eggless One-Bowl Pumpkin Sheet Cake

More Of My Favorite Pumpkin Recipes

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Mangalore Buns Recipe

October 20, 2021

I thought I had reached the pinnacle of ripe banana recipes with miso banana bread and cream cheese swirl banana bread. But then I made Mangalore buns and discovered a whole new level of the banana game!

Mangalore Buns Recipe| Sweet Banana Buns | Banana Puris

The star of the Mangalore buns recipe? Not bananas. It’s cumin.

As bizarre as that might sound, the combo works. It more than works. Each morsel is a revelation, with flavors leaping into your mouth. Where one bite is sweet, another is enlivened by spice.

Suffice to say, the sweet banana buns were hugely popular in my house and one for the books!

Jump to:

Mangalore buns recipe

Serving ideas for sweet banana buns

Ingredient substitutes

More banana recipes

What are Mangalore buns or banana puris?

Mangalore buns are part of Mangalorean cuisine originating from the Udupi-Mangalore region. They look nothing like typical buns. Their appearance is similar to puris. It is the texture that’s similar to a bun or to be more accurate like doughnuts or beignets because they are fried.

Mildly sweet and extremely aromatic, Mangalore buns are best enjoyed hot and make ingenious and a very different use of overripe bananas. That’s why they have two more monikers: sweet banana buns and banana puri.

How to make Mangalore buns?

There is nothing tricky about making these puris that feel like buns when you break them apart. They’re rather easy to make. For others. For me, rolling a round shape has always been a challenge. That’s why I love baking galettes. They’re so forgiving, it doesn’t matter if they have an oval, oblong, or nebulous form.

Mangalore buns are supposed to be round. That’s the part I got stuck a little bit. My puris mostly don't come out in exquisite discs, as is evident from the photos. Yet, I went ahead and snapped pictures for the blog for one reason and one reason only. They are so wonderfully flavorful and delicious that the imperfection of shape fades away.

So dear reader, while I hope you do a better job than me in making more proportionate puris, don’t let it bother you if they are not round, puffy, and Instagram-worthy.

Prep the banana buns dough

Pick up two of your ripest bananas and, with a fork, mash them really well, along with raw sugar.
Combine the mashed banana and sugar mixture with yogurt, salt, baking soda, and cumin seeds.
Now add all-purpose flour and knead the dough for four to five minutes. The dough will feel soft and pliable, but it will be sticky, unlike your usual puri dough.
Transfer the dough to a lightly greased bowl.
Grease the top of the dough and then cover.
Let it rest for about four hours or, better yet, overnight, in the refrigerator. That’s what I did.

Steps for making Mangalore Buns Recipe| Sweet Banana Buns | Banana Puris

Frying the Mangalore buns

The next morning, take out the fermented dough and knead it for a minute.
Divide the dough into equal-sized small balls.
Then, with a rolling pin, roll them into a circle. As I said before, if you fail, don’t worry. The lack of shape doesn’t mar the taste in the slightest.
Heat oil in a kadhai, and when it reaches the right temperature, gently slide the rolled dough into it.
Fry till the buns take on a golden-brown hue on both sides – about two minutes.
Serve warm.

Roll out the dough for making Mangalore Buns Recipe| Sweet Banana Buns | Banana Puris

A quick tip on the Mangalore buns recipe

When you are rolling the buns, keep them a bit thick and not thin like regular puris. That’s the trick to perfect Mangalore buns.

Serving ideas for Mangalore buns

These sweet banana buns are very lightly sweetened, so they’re not meant as desserts. Though, you can eat them to satisfy your sweet tooth! Traditionally they’re served with spicy coconut chutney, but puris are great:

Accompanied by sweet and spicy mango chutney as an evening snack.
With coffee or tea for breakfast.
For lunch or dinner with a curry of your choice.

My recommendation? Try them plain. The natural sweetness of the bananas plays off the warm, earthy, slightly peppery flavor of cumin like a maestro.

Mangalore buns ingredients and their substitutes

Flour: You can easily switch all-purpose with whole wheat flour. The buns taste just as good. Or you can mix half of both. Do note, the color of the puris will be dark with whole wheat flour.

Sugar: Ripe bananas are already sweet. That’s why I didn’t use much raw sugar. You can add more if you have a sweeter tooth, or sub it with regular sugar. I even tried them with jaggery powder and coconut sugar, and they came out just as delicious.

All the reasons you should dive into this Mangalore buns recipe:

Excellent traditional recipe

Endless ways to serve them

Store well in an airtight box

Ideal for entertaining friends and family

Nice addition to the festive table as they pair well with rich curries and desserts

More traditional recipes:

Sweet Mathri Recipe

Coconut Saffron Burfi

Shankarpali Recipe

Shakarkandi Ki Kheer

Coconut Cardamom Peda

Other recipes for overripe bananas:

Coffee Banana Cake

Banana Bread Scones

Nutella Banana Muffins

Oats Banana Mug Cake

Coconut Banana Bread

Gluten-free Banana Pancakes

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Mangalore Buns Recipe

Natasha Minocha

Mildly sweet and extremely aromatic, Mangalore buns are best enjoyed hot and make ingenious and a very different use of overripe bananas!

5 from 1 vote

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Prep Time 10

Cook Time 30

Resting time 8

Course Bread, Dessert, Snack

Cuisine Indian

Servings Buns

Calories 125 kcal

Ingredients

Instructions

Mash the bananas well in a large bowl. They should be smooth and lump-free.
Mix in the yogurt, sugar, salt, cumin seeds, and baking soda.
Add in the flour and knead well until the dough is smooth.
It will be a bit sticky. If its too dry, add a tablespoon of yogurt. If its too wet, add some flour.
Place the dough in a lightly greased bowl. Apply some oil on top of the dough. Cover and rest the dough in the refrigerator for 7-8 hours or overnight.
Alternatively, you can keep it at room temperature for 3-4 hours.
Next morning, knead the dough for a minute or two.
Divide the dough into equal-sized small balls. Roll each dough ball into a small circle. It should not be thinly rolled out.
Heat oil in a kadai or a wide-bottomed pan.
When the oil is hot, carefully slide in the rolled-out poori. Flip it over when it becomes golden brown on one side. Continue cooking until the bun is evenly cooked on both sides.
Remove from the oil and drain on a paper-towel lined plate.
Repeat until all the dough is used up.
Serve these buns warm with any chutney you like and hot tea. Enjoy!

Nutrition

Serving: 1 ServingCalories: 125kcalCarbohydrates: 27gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 146mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 18IUVitamin C: 2mgCalcium: 11mgIron: 1mg

Pumpkin Madeleines

October 18, 2021

These pumpkin madeleines made with pumpkin purée are so moist and delicious. They have that spongy lightness that makes these cookies so addictive. The easy fall recipe is vegan and the best way to use pumpkin spice!

vegan pumpkin Madeleines in a metal tray.

Madeleines are my true love. I love to make them in all the flavors possible. I’ve baked chocolate-covered strawberry madeleines for Valentine's Day, gingerbread spice madeleines for Christmas, and cardamon pistachio-filled madeleines for Diwali. This time, I wanted to go all in with fall flavors. So here are pumpkin spice madeleines with oats!

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Why You’ll Love This Recipe

Soft, airy, buttery, and absolutely irresistible.

Made with pumpkin puree and pumpkin pie spices for the best fall flavor!

Super simple make-ahead recipe with a few easy steps.

A cozy little treat best with tea or coffee or a spiced latte!

Recipe Ingredients

Ingredients for making vegan pumpkin madeleines.

Flour: I used a mix of all-purpose flour and oat flour. I ground rolled oats in the coffee grinder to make oat flour. You can use store-bought oat flour.

Milk: I used oat milk. You can use store-bought or use my homemade oat milk recipe.

Pumpkin purée: Chop, steam, and mash a pumpkin to make the purée. It’s very easy, and I explain how to make it in detail in my healthy pumpkin bread recipe.

Pumpkin pie spice: Make it at home, like I did for my pumpkin pie spiced almonds, or use store-bought.

See the recipe card for full information on ingredients and quantities.

Ingredient Substitutes

Coconut oil: Melted and cooled regular butter.

Oat milk: Any milk you prefer.

Raw sugar: Regular granulated sugar or brown sugar.

How To Make Pumpkin Madeleines?

Step 1: Sift all-purpose flour with oat flour. Add baking powder, salt, and pumpkin pie spice. Stir in raw sugar.

Step 2: In a separate bowl, mix oat milk with pumpkin purée, coconut oil, and homemade vanilla extract.

Step 3: Pour the wet ingredients over the dry and fold just until there are no white, dry streaks visible.

Step 4: Cover the batter and set it to chill for two hours.

Step 5: Set the oven to preheat. Grease the madeleine mold if using a metal one. Silicone molds need no greasing.

Step 6: Spoon (or pipe) the batter into each cavity. Don’t fill them to the brim. Just three-quarters of the way.

Step 7: Bake for 12 to 14 minutes. For me, 12 minutes and a few seconds did the trick.

Optional step: Cool the madeleines. Dip half of each pumpkin oat madeleine in the glaze.

Final step: Serve and savor!

madeleines with glaze and icing sugar dusting.

Pro Tips

Use lukewarm milk. It makes the pumpkin madeleines batter lump-free.
Mix the ingredients gently and don’t overmix.
The batter should be homogenous, with a soft dropping consistency. If it feels too dry or thick, add a splash or two of milk.
Madeleine pans are like the Grand Canyon—full of nooks. Really get your fingers in there to grease them well.

Pumpkin Madeleine Recipe FAQs

Why are my Madeleines flat?

Madeleines have a pretty seashell look on one side and a hump on the other. If your pumpkin Madeleine cookies are flat, check if you:
Added baking powder. It helps them rise.
Chill the batter. This is really important because it solidifies the oil/butter. So, when the madeleines bake, it melts and releases a burst of steam that helps get that characteristic hump.
Don't even out the batter in the cavities.

How to make pumpkin pie spice?

You grind and combine cinnamon, nutmeg, ginger, and cloves. I give the full recipe in my pumpkin pie spiced almonds blog. Don’t have pumpkin pie spice? Can’t find all the ingredients to make it at home? Use cinnamon as a substitute.

Why do I need to grease Madeleine molds?

The only thing you need to make madeleines is a mold. Both metal and silicone work well. You’ll need to butter the metal mold before you pipe the batter. On silicone, you can directly add the batter. Greasing the mold makes it easier to take out the pumpkin madeleines with oats.

Can I make Madeleine batter ahead of time?

Yes, you can store pumpkin madeleine batter in the refrigerator for up to 2 days.

How do you know when madeleines are done?

The top will be springy to the touch. The color will turn a lovely pale yellow (or darker based on what type of pumpkin you use in the recipe). And when you insert a skewer, it will come out clean with a few moist crumbs attached.

How to make pumpkin pie spice glaze?

Combine icing sugar, pumpkin pie spice, and oat milk, and then dip half your madeleines into it. Let it set and then serve.

How To Serve

Pumpkin madeleines don't need any embellishment! They are so lovely paired as-is with tea or coffee or a pumpkin spice latte.

But you can dust them with powdered sugar or dip them in pumpkin pie spice glaze, as I did. You can also dip them in dark or white chocolate to make them extra fancy.

a hand holding a madeleine dipped in pumpkin pie spice glaze.

More Fall Recipes With Pumpkin

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Besan Burfi with Condensed Milk

October 17, 2021

For us, there is no occasion too inconsequential for mithai. But when it comes to festivals, it’s a full-on, no-prisoners-taken fiesta. But if I had to pick just one mithai that is undoubtedly involved in all festivities, it’d be besan burfi with condensed milk.

Besan Burfi with Condensed Milk on a serving platter.

Dussehra to Diwali, no celebration is complete without besan ki burfi. The sweet is like a blank canvas I can mold to my moods and preferences. Taste, texture, shape, and even color, there is not a morsel of burfi I can’t tweak.

And I’ve tried all of them over the years. This year I felt like having a fudgier version (and it’s my new favorite, hands down).

Besan burfi with condensed milk feels like sinking your teeth into fudge while listening to Clair de Lune, a journey of emotion and intensity. The condensed milk lends richness to the delicate and fragrant burfi and nicely balances the nuttiness.

Besan Burfi with Condensed Milk | Besan Burfi with Milkmaid

How to make besan burfi with condensed milk?

I love simple recipes and this one doesn’t disappoint. Made with just 3 main ingredients, it’s quick, taking no more than 20 minutes if you prep all the ingredients. And that too is mostly roasting the besan.

Heat ghee in a heavy bottom pan or kadhai.
Add besan (gram or chickpeas flour) and roast it on low to medium heat. This is the most important step of any besan burfi recipe. My advice? Have patience and take your time.
Stir, stir, and stir constantly.
When the besan is gloriously fragrant with that nutty aroma and is lightly golden, reduce the heat to low.
Add your condensed milk and cardamom powder.
Stir for a minute or two and the mixture will come together. Do note, that you’ll have to work swiftly at this juncture because the mixture does tend to get hard. I switched off the stove because my besan was already leaving the sides of the pan and the residual heat of the kadhai was enough to cook it through.

Roasting besan ( chickpea flour) in ghee

Add condensed milk and cardamom powder to the roasted besan ( chickpea flour)

Shape and cut besan burfi

Grease a plate and scrape the mixture onto it.
With your hands or spatula, pat it down in an even layer. Because the besan burfi mixture is sticky, oiling your hands or spatula will help handle it better.
Sprinkle some chopped pistachios and slivers of almonds on top.
Then let the mixture cool completely.
Cut into squares and enjoy.

My tips for an easy burfi recipe

It is crucial to cook besan to the right color and aroma. Undercooked besan tastes terrible and is horrible for your digestion.
Keep the flame at medium-low, else the besan will burn and gain a dark brown hue. Also, at a lower temperature, the roast is more uniform.
Besan tends to form lumps. Keep breaking them with your wooden spoon or spatula to roast evenly.
In case the burfi mixture feels too dry to you, whisk in a tablespoon or two of milk to correct the consistency.

What else can you use for besan burfi with condensed milk?

Besan burfi with jaggery: Condensed milk lends all the sweetness my family likes in a mithai. But if your taste runs towards sweeter mithais, incorporate jaggery when you add condensed milk. You can even use powdered, regular sugar.

Nuts: Besan burfi is quite versatile when it comes to nuts. Don’t like almonds or pistachios? Use any nuts you prefer. Want a crunchier texture to your burfi? Include them in the mixture when you add the cardamom.

Vegan besan burfi: I haven’t tried it yet, but you can easily veganize this besan burfi recipe. Substitute ghee with coconut oil and use coconut condensed milk (you can make it at home in a jiffy with this recipe).

How to store besan burfi?

There is no need to refrigerate besan burfi made with condensed milk. It stays well for a few days in an airtight container. Just in case your burfis last longer (although that’s highly unlikely, they’re too addictive) or it is still warm where you live, refrigerate them.

Why do I love this besan burfi recipe?

Quick to make
Screams of festivities
Super simple, fun recipe
Hugely popular with everyone (like all ladoos and burfi)
Different from the regular besan burfi with a little more chew and creaminess

More burfi recipes:

Pumpkin besan burfi

More mithai recipes for festivals:

Vegan Phirni Recipe

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Besan Burfi With Condensed Milk

Natasha Minocha

Fudgy, rich, and delicious, this besan burfi with condensed milk is a wonderful treat! Made with just 4 ingredients, it comes together quickly and is perfect for your festive table!

No ratings yet

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Prep Time 5

Cook Time 15

Course Dessert

Cuisine Indian

Servings pieces

Calories 103 kcal

Ingredients

▢ 1 cup Chickpea flour
▢ 4 tbsp Ghee
▢ 7 oz Sweetened condensed milk
▢ 1.5 tsp Cardamom powder
▢ 3-4 tbsp Almond and Pistachio, roughly chopped Optional

Instructions

In a heavy-bottomed pan, heat the ghee.
Add the besan and on low heat, keep stirring and roast it for 10-12 minutes, until you get a nutty aroma and the flour has a nice toasty color.
While you are stirring, keep breaking up the lumps in the flour.
Now add the condensed milk and cardamom powder. Mix well till you get a smooth mixture. This should take about 1-2 minutes. Turn the heat off.
Transfer this mixture to a greased tray or thali. Sprinkle the nuts, if using, and press them down.
Let this cool for 30-40 minutes. Cut into squares and serve. Enjoy!

Nutrition

Serving: 1 ServingCalories: 103kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 21mgPotassium: 112mgFiber: 1gSugar: 8gVitamin A: 36IUVitamin C: 0.4mgCalcium: 39mgIron: 0.4mg

Chocolate Burfi

October 13, 2021

Of the few mithais that take me back to childhood, Chocolate burfi is one. There was something about the fudgy layer of cocoa-infused khoya stacked on top of a milkier layer, delicately fragrant with a hint of rosewater. The flavors of the rich, sweet treat are so deliciously balanced that they stand the test of time. My kids relish Chocolate burfi just as much as I did.

Chocolate Burfi | Easy Chocolate Barfi Recipe

Made with simple ingredients, this good-old fashion mithai takes a mere 15 to 20 minutes of your time. Yet. Yet. The experience of making chocolate burfi at home feels so nice and satisfying that I cannot distill it into words.

As Blaise Pascal said, the heart has its reasons which reason knows nothing of! So, instead of finding the right expression, I’m just going to chalk it down to the chocolate!

How to make chocolate burfi?

Place a thick bottom pan on low heat and crumble khoya into it.
Keep stirring and when the khoya has warmed up (takes a couple of seconds), add sugar, cardamom powder, and a few drops of rose water.
On low to medium heat, constantly stir as the sugar melts. At this point, the mixture can be runny. Don’t worry, keep cooking.
In about 10 to 15 minutes, the mixture will thicken and start to leave the sides of the pan.

Adding chocolate to the burfi

Turn off the heat and divide the mixture into two equal parts.
Add cocoa powder to one-half, mix well, and set aside.
In a lightly greased pan or tray, spread the plain khoya mixture evenly.
Then top it with the chocolate layer.

Steps to make Chocolate Burfi | Easy Chocolate Barfi Recipe

Garnishing ideas for chocolate burfi

Scatter some finely chopped pistachios and press them down.
Finish off with vark (silver leaf) and slide the tray into the refrigerator.
After the burfi has chilled for 30 minutes, cut them into squares (about 16). (Chilling makes the burfi firmer and gives neat slices.)
Serve it at room temperature as dessert after dinner or with evening tea.

My tips for an easy chocolate burfi recipe

Overall, the burfi recipe is a breeze. The only crucial step is some dedication to stirring and cooking the khoya for two reasons.

One, khoya can get scorched rather easily. Repeated stirring prevents it from being burnt.
Two, you’re making a two-toned burfi with a sharp white and deep brown contrast in colors. So, we don’t want the khoya to caramelize so much that it takes on a brown hue.

The exact amount of time it takes to cook the mixture will vary based on the quality of khoya and your pan. For me, it took a little over 12 minutes. Some other tips for perfect chocolate burfi are:

Start with room temperature khoya.
Don’t overcook the khoya. That’ll make it sticky and chewy.

· If the cooked mixture is too thick to pour, grease your hands. Then pat both layers evenly on the tray and lightly press down.

How do you store chocolate burfi?

The safest practice with any recipe that uses khoya is to refrigerate them. Store it in an airtight container for up to 2 to 3 days.

What else can use in chocolate burfi with khoya

Khoya: Both homemade or store-bought work in this recipe. I’m lucky enough to live in a place where khoya is readily available in the market. So, that’s what I used this time.

What is khoya?

Long back in the 19th century, when there were no refrigerators, café owners had to continuously boil their milk to keep it from getting spoiled. The repetition reduced the milk to solids. This evaporated milk solid was called khoya or khoa, or mawa. It’s used liberally in Indian desserts.

Cardamom & rose water: I enjoy the spice and the aromatic in Indian mithais because they balance the richness of flavors. Both are optional but highly recommended.

Sugar: Instead of regular powdered sugar, you can easily utilize raw sugar in this burfi recipe.

Don’t miss the chocolate burfi. It’s:

A twist on classic old-school burfi

Rich, sweet treat perfect for any celebration

A more interesting option than kaju katli and besan ladoo for festivities

A blank canvas that can be painted as you like (think add-ins, flavors, and shapes)

Check out other khoya mithai recipes

Mawa cake

Mawa gujiya

Coconut mawa modak

More burfis to try:

Basic besan burfi

Pumpkin besan burfi

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Chocolate Burfi

Natasha Minocha

Chocolate burfi - a fudgy layer of cocoa-infused khoya stacked on top of a milkier layer, delicately fragrant with a hint of rosewater. This burfi is a childhood favorite of many!

No ratings yet

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Prep Time 5

Cook Time 10

Course Dessert

Cuisine Indian

Servings pieces

Calories 151 kcal

Ingredients

Topping ( Optional)

▢ Chopped pistachio, Silver leaf/ Vark

Instructions

Lightly grease a glass or metal tray or pan handy.
Crumble or grate khoya. Place in a heavy-bottomed pan and cook on low heat.
As it starts melting, add in the sugar, cardamom powder, and rosewater.
Keep stirring until the mixture thickens and starts leaving the sides of the pan.
This could take 8-10 minutes.
Once the mixture is ready. Take it off the heat and divide into 2 equal portions.
Transfer one part of the mixture onto the prepared pan. Mix in cocoa powder in the other half of the mixture.
Now transfer the chocolate portion on top of the plain burfi.
Sprinkle the pistachios and press down gently. Carefully place the silver leaf/ vark on top.
Let this set for 30-60 minutes, until the burfi sets. Cut into squares, serve and enjoy!

Nutrition

Serving: 1 ServingCalories: 151kcalCarbohydrates: 17gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 81mgPotassium: 6mgFiber: 0.2gSugar: 9gVitamin A: 137IUVitamin C: 0.3mgCalcium: 206mgIron: 0.1mg

Easy Pumpkin Bread

October 10, 2021

Soft, perfectly spiced, and full of cozy flavor, this easy pumpkin bread is the kind of bake you'll want to make all season long! It comes together quickly, tastes so delicious, and makes your kitchen smell like fall.

Pumpkin bread on a yellow napkin on a wooden board.

This is the easiest pumpkin bread recipe you'll try, with simple ingredients and minimal prep. It bakes up tender and moist, with the right balance of sweetness and spice. Enjoy it plain, or slathered with butter, it turns out wonderful, every single time!

If you love sweet quick breads like I do, then you must try my avocado bread, apple butter bread, and pumpkin banana bread. Perfect for breakfast, tea time, and snacking!

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Why You'll Love This Recipe

✨ Incredibly moist & flavorful- This is a perfectly soft, moist, and tender pumpkin bread with just the right balance of warm spices, making every bite irresistibly delicious.

✨ Super easy to make - With simple pantry ingredients and easy steps, this pumpkin quick bread recipe is beginner-friendly and foolproof, perfect for home bakers of all levels.

✨ A cozy and warm treat- With its warm spices and comforting aroma, this pumpkin bread is perfect for fall mornings, afternoon tea, or holiday gatherings.

Recipe Ingredients

Flour: Instead of whole wheat flour, you can use all-purpose flour for the recipe or a mix of the two.

Pumpkin puree: You can use canned, but I make mine at home like I did for my vegan pumpkin muffins.

Egg: For structure, richness, and moisture. You can use flax eggs to make eggless pumpkin bread.

Nuts: Walnuts add a gorgeous texture. You can swap them for any nuts you prefer.

Sugar: I've used raw sugar here, but you can use regular granulated sugar or brown sugar for a more caramel-like flavor.

Oil: Olive oil was my choice of fat for this pumpkin bread. But feel free to use any vegetable oil or melted butter.

Pumpkin pie spice: You can use store-bought or make your own with my homemade pumpkin pie spice blend recipe.

Please see the recipe card for full information about ingredients and quantities.

How To Make Pumpkin Bread

Step 1: Sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk in raw sugar.

Step 2: In another bowl, whisk together the eggs, pumpkin puree, olive oil, and vanilla extract.

pumpkin seeds and walnuts on top of bread batter in a mixing bowl.

Step 3: Pour into the dry ingredients and mix well until no white streaks remain. Don't overmix.

Step 4: Fold in the walnuts and pumpkin seeds. Pour the batter into your prepared pan.

Step 5: Top with extra walnuts and pumpkin seeds. Sprinkle over the cinnamon sugar, if using.

Step 6: Bake for 40-45 minutes, until the top is springy to touch and a skewer inserted in the center comes out clean.

Step 7: Cool the cake in the pan for 10-15 minutes before turning it out on a cooling rack.

Cool completely before slicing.

Sliced pumpkin bread with a knife on a wooden board.

How To Make Pumpkin Puree

We don’t get canned pumpkins here (to the best of my knowledge), but have an abundance of excellent pumpkins. So, I made pumpkin bread with fresh pumpkin puree.

There are many ways to make it, but I prefer the steaming method:

Peel and cube the pumpkin.
Put it in a steamer for 15 minutes.
With a fork, mash the steamed pumpkin. You can also use a stick blender or regular blender.
Store in an airtight conatiner in the refrigerator. This will stay well for a week. For longer storage, you can freeze the puree.
You can also roast the pumpkin cubes or cook them in a microwave.

Top Tips

Don't overmix the batter. Stir just until everything is combined. Overmixing can make the bread dense, instead of soft and tender.
Always, always, always let pumpkin bread cool completely because the bread is incredibly soft and moist. First, leave it in the tin for 15 minutes. Then turn it out on your cooling rack for a good 30 minutes to 1 hour. Slicing too soon, may make it crumble.
Baking times differ from oven to oven. Start testing around the 40-minute mark. Insert a skewer in the center - If it comes out clean or with a few moist crumbs attached, the pumpkin bread is ready.
Make sure your pumpkin puree is thick and not watery. If it looks too watery, cook it for 4-5 minutes or blot it lightly with paper towels.

How To Serve Pumpkin Bread

This pumpkin bread is lovely on its own, but even better warm, with a pat of butter or cinnamon honey butter. For more cozy fall vibes, try it with my stovetop apple butter or pear butter.

It pairs beautifully with a cup of tea or coffee.

Serve it with a scoop of vanilla ice cream or whipped cream as dessert.

A hand picking up a slice of pumpkin bread on a wooden board with a knife.

Storage Tips

Once completely cool, store the bread in an air-tight container. This will stay well for 2-3 days at room temperature.

You can refrigerate it for up to 1 week.

For longer storage, wrap the whole bread or individual slices tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature or warm up in an oven or toaster.

More Pumpkin Recipes

📖 Recipe

Pineapple Sheera

October 7, 2021

The number of monikers Pineapple Sheera has is outstanding. In the north of India, where I live, it is called pineapple ka halwa. In the western belt, it is known as pineapple rawa sheera or pineapple rava kesari. The south of India names it kesari bath or pineapple kesari.

Pineapple Sheera | Pineapple Kesari | Pineapple Halwa

But, as they say, what’s in a name? That which we call a sheera by any other name would taste as sweet and silky (with a delicious textural play from juicy cubes of pineapple).

Jump to:

How to make pineapple sheera?

Recipe FAQs

Ingredient substitutes

More recipes to try

What is sheera?

It doesn’t matter which corner of the country you call home. Sheera (or halwa, if you prefer that name) is a dish that has definitely graced your table. It’s a simple recipe made from a handful of ingredients right in the pantry - ghee, sugar, nuts, and semolina (suji/rawa) and mouth-watering temptation.

For my readers beyond the borders of India, sheera is a popular Indian pudding, so much so that every household has its own recipe for it. Typically made during the festive season, it is relished by all ages.

Ingredients for Pineapple Sheera | Pineapple Kesari | Pineapple Halwa

How to make pineapple sheera?

Start with dicing a pineapple into small cubes.
When that’s done, take a pan, add water and sugar along with the fruit cubes and bring it to a boil.
Because I can’t let go of any chance to use saffron, I sneaked in a few strands of it and some cardamom too.
Let this fruit-spice mixture cook for about 5 to 10 minutes, until the pineapple is just cooked through.
Meanwhile, in a thick bottom pan (kadhai) pour ghee.
Add cashews and roast them till they are nicely brown.
Using a slotted spoon, remove the cashews and add semolina.
Keep stirring the semolina till it’s completely roasted, at low to medium heat.
Be patient, it can take up to 15 to 20 minutes.
When the ghee starts to leave the sides, add the pineapple liquid.
I like to switch off the heat at this point and continuously and rapid stir to reduce the spluttering
Once the pineapple liquid and roasted semolina are combined, switch on the heat and cook again.

Steps for making Pineapple Sheera | Pineapple Kesari | Pineapple Halwa

Pineapple halwa recipe FAQs

Do I need to use fresh pineapple for sheera?

I got my hands on a fresh pineapple, as in, the whole pineapple – crown and all. And it lends such a vibrant tropical flavor to the sheera that I wholeheartedly recommend using a fresh one.

You could do the smart thing and ask your fruit seller to cut it in wedges to reduce your effort. That said, canned pineapple will be absolutely okay here. Keep in mind to:

Rinse canned pineapple.
Not cook them. Add the cubes only when the water and sugar come to a rolling boil.

How do you know when the semolina is roasted?

Properly roasting the suji is crucial to a sheera recipe. You don’t want it undercooked, nor do you want it too brown (that will drown the beautiful yellow color of the pineapple pieces).

When the semolina takes on a light golden hue, and the kitchen is overflowing from the most delicious and enticing nutty aroma, that’s when it’s done, and you can pour the water.

How much sugar to add to pineapple halwa?

I suggest tasting your pineapple before you start making the sheera that’ll tell you how much sugar you’ll need. Mine was more on the tart side, but if yours is sweeter, like most pineapples, reduce the sugar quantity.

What else can you use in pineapple sheera?

Flour: Besan or gram flour is an excellent addition to sheera recipe. Add a portion of it to give more body and texture to halwa.

Saffron: Kesar is the brush that paints the halwa in a luscious hue. Hence, the name kesari rawa. You can, of course, skip it, but why do so?

Pineapple extract: Because my fruit was fresh, it imparted a really nice savor to the sheera. It’s not necessary, but if you’re using canned pineapple and want that sweet-tart punch, a drop or two of pineapple extract will help.

Vegan option: Sub the ghee with coconut oil.

Pineapple sheera serving suggestions

Garnish with a few roasted cashews and a few pineapple bits and serve warm as a dessert after dinner.

Try the pineapple sheera recipe. It’s:

Simple

Quick to make

Perfect for festivities

Uses pantry ingredients

A delightful twist on the plain suji halwa

Love pineapples? Try these:

Coconut Pineapple Cake

Hawaiian Banana Bread

Upside-Down Pineapple Cake

Pineapple Strawberry Smoothie

📖 Recipe

Tried this recipe?Let us know how it was!

Pineapple Sheera

Natasha Minocha

Pineapple sheera- a lovely, soft sooji ( semolina) halwa with bits of juicy pineapple. This pineapple-flavored, saffron-hued halwa is hugely popular with adults and kids alike.

No ratings yet

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Prep Time 5

Cook Time 20

Course Dessert

Cuisine Indian

Servings servings

Calories 391 kcal

Ingredients

Instructions

Combine water, sugar, pineapple cubes, cardamom powder, and saffron in a saucepan and bring it to a boil.
Lower the heat and let it cook for 5-10 minutes until the pineapple is just cooked through.
Meanwhile, in a thick-bottomed pan, heat the ghee, add the cashews, and roast on low medium heat. Once the cashews are light golden brown, take them out with a slotted spoon and keep aside.
Now add the sooji/ semolina to the ghee.
Keep stirring the semolina till it’s completely roasted, at low to medium heat.
When the semolina is light golden in color, and the ghee starts to leave the sides, carefully add the pineapple mixture.
There will be a lot of spluttering. Keep stirring as the semolina will start to absorb the water and swell up.
Tip - I like to switch off the heat at this point and stir continuously to reduce the spluttering.
Once the pineapple liquid and roasted semolina are combined, switch on the heat and cook again for a few minutes on low-medium heat.
Keep stirring till the mixture is thick and starts leaving the sides of the pan. Sprinkle with the roasted cashews, maybe some pineapple bits, and serve hot. Enjoy!

Nutrition

Serving: 1 ServingCalories: 391kcalCarbohydrates: 56gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 39mgSodium: 9mgPotassium: 123mgFiber: 2gSugar: 28gVitamin A: 16IUVitamin C: 13mgCalcium: 17mgIron: 2mg

Pumpkin Pie Spiced Almonds

October 4, 2021

You know how we’re always looking for snack recipes that are easy and quick to make and everyone loves them? That’s pumpkin pie spiced almonds.

Sweet and salty, aromatic and flavorful, toasting the almonds transforms their muted flavor and texture into fragrant, crunchy morsels that are impossible to resist. While the aroma of pumpkin pie spice fills you with anticipation of winter, a subtle reminder that the season is changing.

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A Guide To Baking With Chocolate

September 28, 2021

Chocolate is not just an ingredient for baking for me. It’s an emotion. It’s pleasure and decadence tumbling over each other. And it’s an amazing springboard for creativity for the baker in me.

Different types of Chocolate, cocoa powder and cocoa nibs

Of the 500 blogs I’ve penned over the years, about half are devoted to chocolate, from the bitterest dark chocolate bark to the sweeter white chocolate. So, I am often asked two questions, “Which chocolate to use for baking, and where can I buy baking chocolate in India?”

We’re fortunate to have really good quality chocolate in India that lets the flavor of true cocoa shine through, creates a rich, luscious mouthfeel, and that inexplicable 'ooh chocolaty' allure.

Most of what I use is available online without any hassle. It's just a question of knowing which type of chocolate to buy and from where.

The rule of thumb when using chocolate for baking.

The realm of chocolate is Amazonian-wide because it's made up of over 600 volatile compounds. So, if you tweak even one of them, it changes the aroma, taste, and mouthfeel of the chocolate.

That's why we need to get the basics right.

When a recipe explicitly tells you to add chocolate, it means baking chocolate, not compound chocolate or chocolate chips. At times, yes, you can substitute them, but then the recipe will mention so.
That’s the golden rule: when baking, stick to baking chocolate.

Is chocolate healthy?

Eating chocolate or the bars that you find in shops is not healthy. So, don't load upon them. They're chock-full of additives and don't even get me started on the mountains of sugar.

Dark chocolate is the healthiest chocolate. I'm not going to dive into the deep end of their health benefits. I'll leave that to the experts.

What you should know is that it is full of antioxidants. Thrice more than green tea! So, it's great at boosting the immune system. It also has enough Zinc to help tissues, veins, and skin. And, of course, the very aroma of chocolate gets those happy hormones bubbling.

What is the difference between baking chocolate and compound chocolate?

Not all chocolate is created equal, but they all start from cacao pods. The pods are harvested to remove the beans from them. Which are then fermented, dried, and finally roasted to separate the hard shell from the cocoa nib.

The nibs contain the good stuff – cocoa solids and cocoa butter. They are ground to make a paste called cocoa or chocolate liquor. It is this liquor that forms the base of every chocolate.

Mix sugar, milk, and other ingredients in different ratios, and you get varieties of chocolate – bitter, sweet, milk, etc.

What is baking chocolate?

Baking chocolate is the very essence of chocolate—the purest form of the foods of the gods. Also called unsweetened chocolate, it is 100% chocolate liquor. It contains no sugar or additional flavors. The texture is smoother, richer, and creamier.

What is compound chocolate?

Because baking chocolate has cocoa butter and high quantities of cocoa solids, it's expensive. So to make chocolate more affordable, companies substitute cocoa butter with vegetable oil like palm or coconut.

That’s how compound chocolate was born. It’s definitely cheaper and only parades as chocolate by using cocoa powder. While it is inferior quality chocolate, it is easier to work with when using it for dipping truffles, or making molded chocolates. Though I stick to couverture chocolate for these purposes too.

Why do I prefer using baking chocolate over compound chocolate?

Baking chocolate contains good quality ingredients. Anything you bake with it becomes a joyful experience for all the senses. You get that "melt-in-your-mouth" texture, the intoxicating aroma, and the addictive bittersweet taste of God-honest chocolate.

Why can't I just use commercially sold chocolate for baking?

A Cadbury, a Galaxy, a Hershey, or any other candy bar is great at satisfying the chocolate craving we all have from time to time. You can use them as toppings with eyes closed, as I did with Hershey's Kisses for my peanut butter blossom cookies or Cadbury Silk bar for my gluten-free chocolate brownies.

Peanut Butter Blossom Cookies | Easy eggless peanut butter cookies

But nothing more. They're not meant for baking. Full of sugar and additives, if you bake with them, the mouthfeel will be wonky and the consistency subpar.

The only taste you will get is sweet.

So, always, and I emphasize again always, cook with good-quality baking chocolate.

What to look for when buying chocolate for baking?

Two things: is it made with cocoa, and what is the percentage of cocoa in it? That's how you judge the quality of baking chocolate. For example, if a bar says 60%, it means 60% of the chocolate came from a cacao bean.

In other words, more than half of the ingredients in chocolate are chocolate liquor and cocoa butter. The rest 40% would be emulsifiers, sugar, fat, and other flavors.

So, a higher percentage means better and more intense chocolate flavor and less sugar.

If the cacao is around 70%, it's bittersweet or dark chocolate. You can use it for any recipe, from no-bake oatme al peanut butter bars to fudgy miso brownies.
If the cacao is 35 to 45%, it is semi-sweet chocolate. Your baked goodie will be lighter in color, a little sweeter, and smoother in texture. So, it's great for souffle and chocolate sauce.

What is couverture chocolate?

The word couverture is French for "to cover" because originally, couverture chocolate was used for glazing or coating pastries and cakes. It is not like regular chocolate. It is so much more.

By rule, couverture must have 31% or more cocoa butter. This gives the chocolate a finer texture. Plus, a higher butter percentage means when you melt couverture, it forms a glossy paste that pours smoothly and easily.

Classic Hot Chocolate | Easy and delicious hot chocolate recipe

Try it in a chocolate lava cake or hot chocolate, and you'll be a convert for life. You can also use it for dipping and garnishing, as I did for my chocolate truffles. FYI, couverture comes in dark, milk, and white varieties.

I've tried it for matcha white chocolate bark and rose & white chocolate bark to the great delight of my kids.

Matcha White Chocolate Bark easy Holiday recipe

Where can you buy good-quality baking chocolate in India?

I've experimented with quite a lot of baking chocolates over the years (listed down below). I won't tell you which is the best chocolate for baking because it's a question of personal preference.

Tastes differ from person to person, so go ahead, give a handful of these a whirl, and then stick to what you love best.

I do love Valrohna, Ghirardelli, and Guittard. Do stock up on these if you can.

And here are some of the wonderful brands available in India:

Vegan baking chocolate:

Mushroom Quiche

September 22, 2021

You’ll love this mushroom quiche with its buttery, tender, flaky crust; delicate custard; and smoky caramelized onions. The easy recipe is perfect for a dinner or brunch at home during the holidays—tricking you into eating far more than you should!

mushroom quiche on a platter with ingredients all around.

Making cheese mushroom quiche is a labor of love, but it really is a treat well worth the effort. With a little pre-planning, you can have the quiche anytime.

The creamy cheese and mushroom quiche has a crust so flaky and filling so flavorful that the entire pie disappears in no time at all! Whether you're making it for a lazy weekend brunch for the family or a dinner party, this recipe is a winner!

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Why You’ll Love This Recipe?

It's an impressive gourmet-like dish that’s surprisingly doable with some pre-planning!

It’s a celebration-worthy treat, ideal for holiday dinners, brunches, or special gatherings.

The crust is a masterpiece. The perfect base for the rich custard and savory filling.

The cheese and mushroom quiche recipe adapts to your preferences effortlessly.

mushroom quiche with a slice on a small plate.

Mushroom Quiche Recipe Ingredients

Flour: all-purpose flour, whole wheat flour, or half-and-half of both—all are fabulous options.

Mushrooms: Pick any. There are no hard and fast rules here. I used button mushrooms with a handful of baby portobellos (cremini).

Seasoning: The cumin in this recipe is optional. I like its smoky note, which acts as a natural counter to the sweetness of caramelized onions. Paprika, chili flakes, or any other fresh herb will do.

Cheese: Feel free to use whatever is convenient—Cheddar, Gouda, Gruyere, Swiss. Even feta or goat cheese works exquisitely in the quiche recipe with mushrooms. I had a nice French Emmental cheese lying at home. It melted beautifully, making the quiche very creamy.

Cream: This makes the custard creamy and rich.

See the recipe card for full information on ingredients and quantities.

Variations

Eggless: Some quiche recipes use silken tofu instead of eggs in the custard filling. I’m yet to experiment with it. The crust I used for the recipe is called pâte à foncer or flan pastry, a type of short-crust pastry. Typically, it uses an egg in the dough, but I left that out.

If you want to make a proper flan pastry, add an egg after you’ve cut the butter into the flour. Then use cold water to form the dough. The texture will be crisper. You can store this pastry in the freezer for up to 3 months.

Caramelized onions are optional. I know they take time, but they give an explosion of taste to the quiche. It’s out of this world. My trick? Double the number of onions. Caramelize them a few days ahead and then store them in the fridge. Add them to any recipe when the mood strikes, not just this cheese and mushroom quiche.

Vinegar: If you don’t have the balsamic vinegar, use brown sugar. Both give the onions a sweetness that you will love in the quiche.

How To Make Mushroom Quiche?

Making a quiche is a longish process (so is writing about it). But it doesn’t ask for fancy techniques or equipment. With a little patience, you’ll have a 9 or 10-inch pie (or two 6-inch pies) that is 100% worth the bake.

Get The Dough Ready

Step 1: Cut chilled, cubed pieces of butter into the flour using your fingertips. It should have a bread-crumb-like texture.

Step 2: Add ice-cold water one tablespoon at a time and bring the scraggy dough together. You don’t have to knead it. Using only the heel of your hand, push the dough away from you. Then bring it back with your fingertips till smooth.

Step 3: Shape the dough into a ball, flatten it slightly, cover in cling wrap, and then refrigerate until it is firm and easy to handle.

Roll The Quiche Crust

Step 4: Roll out the dough on a very lightly floured surface (you don’t want excess dry flour).

Step 5: Pick it up gently and place it in a pie dish. Push the dough inwards along the edges and the base with a very firm hand.

Step 6: Make sure the dough fits the pan well. Trim the dough that’s hanging over with a sharp knife and chill for another 20 minutes.

Steps for rolling and blind-baking pastry for making mushroom quiche.

Step 7: Prick the bottom of the chilled quiche crust with a fork. The holes are like windows that help steam escape. This makes sure that the crust doesn’t puff like a balloon.

Step 8: Line the crust with parchment paper and weigh it down with baking beans, red kidney beans, or chickpeas.

Step 9: Bake the crust for 15 to 20 minutes in a preheated oven.

Step 10: Remove the parchment paper along with the beans and then bake just the crust for another 5 minutes.

Make The Mushroom Cheese Quiche Filling

Step 11: Thinly slice two big onions. Cook them in olive oil or butter on low heat, along with a sprig of fresh thyme and some cumin powder.

Step 12: When the onions are softened (about halfway through), add balsamic vinegar. Stir occasionally.

Step 13: Sauté the onions till they are soft and brown. Add salt to taste right at the end.

Step 14: Slice the mushrooms and sauté them in olive oil. Do it without salt, so they don’t leave water.

Make The Quiche Custard

Step 15: In a bowl, mix eggs and cream with salt and pepper to taste. I also added some fresh thyme, although you can use any seasoning here.

Bake The Mushroom Quiche

pie crust in a pie pan with a sprig of thyme and ingredients in the background.

baked pie crust topped with caramelized onions and ingredients in the background.

Step 16: Spread the caramelized onions on the blind-baked crust. Follow it with a layer of sautéed mushrooms and grated cheese.

Step 17: Pour the custard. Sprinkle more cheese on too.

pouring custard into the pie crust with mushrooms, cheese and caramelized onions.

ready to bake mushroom quiche in a pie dish.

Optional step: Add diced green onions here and there as a filler and pop of color.

Step 18: Garnish with four to five mushrooms. Bake for 40 to 45 minutes till the quiche puffs up and is golden.

Final step: Serve and savor!

baked mushroom quiche on a serving plate.

Pro Tips

When sautéing mushrooms, give them enough room in the pan. Don’t overcrowd.
Using your fingertips to cut the butter prevents the heat from the rest of your hand from melting it too quickly.
Keep your dough cold. It’s the golden rule for making a flaky crust. So, if the butter is melting when you’re cutting the flour, slide the whole thing in the refrigerator for 10-15 minutes.
A food processor completes the job faster. So, if you have one (unlike me), use it to make the quiche dough.
If the dough feels too dry, whisk in more chilled water.

How To Serve

Let the quiche rest for 20 minutes after it’s baked. That’ll give the custard time to cool and settle. Slice and then serve as a main dish or a side.

We loved it alongside this corn bean avocado salad and creamy roasted sweet potato soup. I also enjoy serving this quiche with my Caprese salad skewers and pomegranate mimosa for an easy brunch party!

a slice of mushroom quiche on a small plate.

Mushroom Quiche Recipe FAQs

How long can I chill quiche dough?

How long you need to chill the dough depends on the weather. If it’s hot, it can take up to 2 hours. In the refrigerator, the dough keeps for a week. So, you can always prep ahead to save time. You can even freeze it for a month as long as you wrap it up tightly and properly.

What is blind baking?

Blind baking is a method of baking pie crusts. You bake the pie before adding the actual filling. That’s how you get a perfectly cooked-through, crispy, and tender crust. If you bake the pie and the filling together, the custard seeps into the bottom, making it dreadfully soggy.

How to caramelize onions faster?

A quicker method of caramelizing onions is to splash a tiny amount of water and cover them. The steam buildup cooks them through faster and saves time. You will need to stir the onions every few minutes.

What is quiche filling made of?

A quiche filling is made of eggs, milk, or cream, and any add-ins you love, such as spinach, mushrooms, ham, or bacon. A quiche is different from an omelet because it is baked (not cooked on a countertop) and the star of the recipe is not eggs.

Can I make this mushroom quiche ahead of time?

Yes, of course. Make the dough and bake the crust a day ahead. You can even make the caramelized onions and saute the mushrooms 2-3 days ahead of time. On the day you want to bake, simply assemble all the elements, make the custard, and bake the delicious, decadent quiche!

More Recipes To Try

📖 Recipe

Apple Crumble Cheesecake

September 21, 2021

This apple crumble cheesecake has everything I could ask for from a dessert: plenty of fruit, front, and center; oodles of cream cheese- silky and rich; ample toasted crumble- crackly and crunchy.

And a hint of cinnamon to make the cheesecake even better.

Apple Crumble Cheesecake | Eggless Apple cheesecake with Crumble

In my mind, we’re already deep into fall and apple season. So, I wanted to make the most of the stunning world of fresh, crisp, juicy apples. And this eggless apple crumble cheesecake recipe ticks all the boxes!!

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How to make apple crumble cheesecake?

Start with the cheesecake base

While your oven preheats at 180 °C, combine crushed Marie biscuits with melted butter.
When your crumb feels uniform and gains a sandy texture, press it down onto the base of your springform pan. Pat it firmly so it is packed tightly.
Bake the base for ten minutes, then lower the temperature of the oven by ten degrees.

Making the Apple Crumble Cheesecake | Eggless Apple cheesecake with Crumble

Prep the apples and crumble

Thinly slice the apples, toss them in lemon juice, and set them aside.
In a bowl, combine rolled oats, melted butter, and coconut sugar with cinnamon using your hands till you get a clumpy mixture.

Put together the cheesecake filling

Beat cream cheese with raw sugar, cream, all-purpose flour, cinnamon, and vanilla extract.
You’re looking for a homogenous, smooth mixture with no lumps.

Bake the apple crumble cheesecake

Pour the filling over the baked crust.
Decoratively arrange the apple slices on top.
Scatter the crumble mixture as the final layer.
Then bake for a good 55 to 60 minutes at 160 °C.

Sliced apples arranged on top of cheesecake batter.

Ready to bake Apple Crumble Cheesecake | Eggless Apple cheesecake with Crumble

Baked apple crumble cheesecake recipe pro tips

Keep all your ingredients at room temperature. It helps keep the cream cheese filling lump-free without over-mixing it.
And that’s the next trick. Don’t over-mix the filling. The more you whisk, the more aerated it becomes, which can cause cracks. Plus, less air keeps the cake moist, rich, and dense.
Always bake at the recommended temperature to avoid over-baking.
Use a springform cake pan and cover the base and sides with foil. It’s easier to remove and gives you a mess-free oven (in case the batter decides to leak out).
Make sure you allow the cheesecake to cool well. Make the cheesecake a day ahead and let it chill in the fridge overnight. It makes a wonderful difference to the consistency and is the secret to a good cheesecake.

Cheesecake with crumble topping FAQs

Why do you need to bake the cheesecake crust first?

When you bake the biscuit crust of the cheesecake first, you ensure it doesn’t get soggy. It remains perfectly crunchy even after adding the filling, juicy fruits, and caramel drizzle (I’ll get to that in a moment).

Why do you need to add lemon juice to apples?

Cut apples oxidize in a wink and turn brown. The lemon juice prevents any discoloration (and shines more light on the flavors).

What kind of apples should you use for apple crumble?

There’s no hard and fast rule on which kind of apples to use for apple crumble. That said, the best apples for baking are those that have a strong flavor and crisp texture (so they don’t turn into mush). Like a Granny Smith. But pick any that's easily available to you.

How do you know when the apple crumble cheesecake is done?

Unlike other cheesecakes, you can’t visually see when the cake is done. You’ll have to check the center of the cheesecake. When it feels wobbly, that’s the time to turn off the heat. Crack the oven door open a bit and let the cake rest inside for 30 minutes before you take it out.

How do you fix a cheesecake that’s browning too much?

If you feel the crumble top is browning too much and the center of the cake is still not completely baked, loosely tent it with a sheet of foil.

Ingredient swaps for apple cheesecake recipe

There are not many variations you can try in an apple crumble cheesecake. But a few are:

Crust: Graham crackers or digestives are great replacements for Marie biscuits because they are not too sweet.

Sugar: Regular white versions work perfectly well in this recipe.

Eggs: You can add up to two eggs to the cream cheese filling.

Crumble: Omit it completely or scatter a very thicker layer of it; the choice is yours.

Serving the apple crumble cheesecake

Once the cheesecake has sat overnight, it is time to serve it with a drizzle of caramel sauce – either homemade or store-bought. (Here’s how you can make a healthier version at home).

Is the caramel necessary? For me, yes!! Apples and caramel are a classic combo. The gooey sauce makes the apple crumble cheesecake a party in your mouth. But you can choose to leave it out and serve the cake as-is.

More apple recipes to try this fall:

Classic Apple Pie

Apple Walnut Salad

Apple Cranberry Scones

Peanut Butter Apple Muffins

Gluten-free Apple Pancakes

Gluten-free Apple Hand Pies

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this apple crumble cheesecake as much as we do!

📖 Recipe

Coconut Mawa Modak

September 17, 2021

For someone making coconut mawa modak for the first time, the sweet rapturous world of these stunning delicacies can be mind-boggling. Every recipe is more tempting than the next. If you’re in the same boat as me, save yourself from a lot of mouthwatering temptation and start with this easy modak recipe.

Coconut Mawa Modak in a brass platter on a banana leaf.

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What is modak?

Modak is an Indian sweet dumpling, typically made during Ganesh Chaturthi – the festival that celebrates the arrival of Lord Ganesh. It is believed modak was his favorite treat (hence the moniker modak priya).

The origins of it can be traced to Maharashtra, but today, modak is made in all parts of India. Each has a different name (kudumu in Telugu, mothagam in Tamil, modhaka in Kannada) and its own way to prepare it.

Of the many variations, the most common ones are ukadiche modak and khavyache modak. The first is a steamed sweet dumpling made from rice flour and jaggery and grated coconut. The second is made from mawa or khoya and stuffed with nuts and dates. My recipe is an adaptation of it.

Why You'll Love This Recipe

Easiest, no-fuss recipe ever

Uses just 4 ingredients

Fun project to include kids

A rich but not overly sweet treat

Looks so fancy and gorgeous!

How To Make Coconut Mawa Modak?

Start with the modak filling

Mix desiccated coconut with homemade marzipan and keep it aside.

marzipan and coconut filling in a blue bowl.

Make the modak shell

Over medium heat, cook grated mawa (khoya) with icing sugar and desiccated coconut.
In about 5 to 7 minutes, the mixture will melt, form a thick paste, and start to leave the sides of the pan.
At this point, take it off the heat and let it cool for a few minutes.

Ingredients for making Coconut Mawa Modak.

Shape the coconut modak

Take your modak mold and very, very lightly grease it with ghee.
By now, the mawa mixture will be cool enough to handle (but still warm).
Make a ball of it and place it into the closed mold using the gap at the bottom.
With your finger, press the mixture around the mold edges so that it takes the right shape, and you have a hollow cavity in the center.
Now, place a small portion of your coconut filling in the cavity.
Press and pack it tightly, and then, using some more of the mawa mixture, close the base of the modak.
Open the mold, remove the modak, and repeat the process till you use up all the mixture. (If you follow my measurements, you’ll have about 22 modaks.)
Serve!

Top Tips

It’s important to use the mawa mixture while it is still warm because that helps get the right shape.
If the mawa/khoya mixture feels dry to you, add some milk to correct the consistency.

How To Garnish The Modaks

The modaks need no garnishing. The melt-in-the-mouth creaminess of khoya, the slight crunch from the coconut, and the sweet, delicious almond-flavored marzipan are heavenly as-is.

In case you’re in the mood for something more extravagant, sprinkle some finely chopped nuts or coat it with varak (silver leaf).

Recipe FAQs

Do I need to use marzipan in the modak filling?

I think that marzipan is a great fit in Indian mithais simply because it lends a gorgeous nutty flavor, uplifting that typical tempting taste of ghee.
But if you don’t have homemade marzipan (or can’t find it in a store), chop up the nuts of your preferenceand mix them with the desiccated coconut and dates to make the stuffing.

What is mawa?

Mawa, khoya, or khoa is evaporated milk solids used copiously in Indian sweets. I also used it in my popular mawa cake recipe! You can make it at home or use store-bought, like I do.

Can I add other flavors to the coconut modak?

Yes, of course. I preferred to keep the modaks plain and let the nutty flavors from coconut and marzipan shine through. You can incorporate a few drops of rose water or even kewra water for a nice aromatic punch.
Or you can include saffron in the recipe. Soak a few strands of it in warm milk and whisk it in when you cook the mawa mixture.
Love to experiment in the kitchen? Add cocoa powder to make chocolate modaks. The possibilities of variations are endless with this treat.

A cut half of a modak to show the filling on a platter.

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Coconut Mawa Modak

Natasha Minocha

Coconut Mawa Modak - All it takes is 4 ingredients to make these delicious, melt-in-your-mouth treats. Marzipan filling in the center just takes it to another level!

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Prep Time 20

Cook Time 10

Course Dessert

Cuisine Indian

Servings Modaks

Calories 213 kcal

Ingredients

▢ 2.5 cups Khoya, grated or crumbled
▢ 3/4 cup Desiccated coconut
▢ 1/2 cup Icing sugar

Filling

▢ 1/2 cup Marzipan
▢ 1/4 cup Desiccated coconut

Instructions

Modak Filling

Mix desiccated coconut with marzipan and keep it aside.

Modak Shell

Over medium heat, cook grated mawa (khoya) with icing sugar and desiccated coconut.
In about 5 to 7minutes, the mawa will melt, forming a thick paste, and start to leave the sides of the pan.
At this point, take it off the heat and let it cool for a few minutes.
Take your modak mold and very, very lightly grease it with ghee.
Break a small piece of the mawa mixture and make a ball. Place it into the closed mold using the gap at the bottom.
With your finger, press the mixture around the mold edges so that it takes the right shape, and you have a hollow cavity in the center.
Place a small portion of your coconut filling in the cavity.
Press and pack it tightly, and then, using some more of the mawa mixture, close the base of the modak.
Open the mold, remove the modak, and repeat the process till you use up all the mixture.
Your modaks are now ready to serve. Enjoy!

Nutrition

Serving: 1 ServingCalories: 213kcalCarbohydrates: 15gProtein: 7gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 6mgSodium: 97mgPotassium: 14mgFiber: 0.2gSugar: 6gVitamin A: 125IUVitamin C: 0.3mgCalcium: 189mgIron: 0.1mg

Almond Tutti Frutti Cake

September 13, 2021

I baked the almond tutti frutti cake purely as an excuse to use marzipan in the batter. I wanted to live in almond heaven! The almond and sugar paste melts, creating pockets of intensely nutty flavor, giving the cake a rich, luscious touch quite reminiscent of my eggless mawa cake.

Almond Tutti Frutti Cake | Vegan Tutti Frutti Cake with Marzipan

And even though it is a simple pound cake, somehow the studded gems of candied fruits elevate it into something celebratory.

You don’t have to wait for a special occasion or festivities to bake this eggless tutti frutti cake. It’s easy enough to try on any day of the week.

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What is tutti frutti?

Tutti Frutti, or as it is officially called tutti i Frutti, literally means ‘all fruits.’ It’s a confectionery made using candied fruits in different flavors. Here, in India, it’s an extremely popular ingredient for cakes, and ice creams and is made by mixing artificial flavoring into raw papaya.

Tutti Frutti/ Candied Fruits for Eggless Tutti Frutti Cake| Easy Vegan Tutti Frutti Cake Recipe

Why will we love this almond tutti frutti cake?

It's an incredibly easy cake to make

Studded with colorful tutti-frutti, it looks gorgeously festive

A fun, vegan-friendly recipe

Great for dessert or any time snacking!

Ingredients and substitutions

Ingredients for Almond Tutti Frutti Cake | Vegan Tutti Frutti Cake with Marzipan

Flour: this recipe uses a mix of wholewheat and all-purpose flours. But you can switch it with whole wheat or all-purpose all the way. Or you could use a combination of buckwheat and whole wheat like I did for my eggless tutti-frutti cake.

Vinegar: don’t have apple cider vinegar? Use white vinegar or lemon juice to curdle the milk.

Sugar: raw, palm, cane, coconut, or regular white sugar – all are great options here. A heads-up, the cake color will change based on which one you use.

Oil: any neutral-tasting oil will work in this recipe, or you can substitute it with butter.

Milk: for a vegan option, stick to coconut oil and plant-based milk. If that’s not a concern, regular milk is perfect.

Tutti-frutti: Try chopped dried fruits to get that extra punch of flavor and texture if you can’t get your hands on tutti-frutti. Dried raisins (any kind), cranberries, apricots, pineapple, or mango will fit.

Marzipan: This adds a ton of flavor and texture to the cake. You can use store-bought or homemade. You can try my easy homemade marzipan recipe on the blog.

How to make

I used my eggless tutti frutti cake recipe as the base, adding an ingredient here and subtracting an ingredient there. You don’t have to worry about not incorporating an egg because the cake rose beautifully and was perfectly moist.

Begin by mixing almond milk and vinegar. Keep it aside for a few minutes.
Meanwhile, sift whole wheat flour and all-purpose flour with salt, baking soda, and baking powder.
Add raw sugar to the dry ingredients.
Whisk coconut oil, vanilla extract, almond extract, and rose water into the milk/vinegar mixture.
Stir the wet ingredients into the dry gently until they are just combined.

Batter for the Almond Tutti Frutti Cake | Vegan Tutti Frutti Cake with Marzipan

Baking the tutti frutti and marzipan cake

Cut the marzipan into small pieces and set them aside.
Toss the tutti frutti in a teaspoon of all-purpose flour.
Now, fold in the flour-dusted tutti frutti along with marzipan into the batter.
Pour the batter into the greased tin and then bake.

Ready baked Almond Tutti Frutti Cake | Vegan Tutti Frutti Cake with Marzipan

How to serve the tutti frutti cake

A dusting of icing sugar is the easiest and quickest way to serve the almond tutti frutti cake. A more decadent option (and a way to include more almond flavor) is to drizzle a thick almond glaze.

How to make almond glaze?

Combine almond milk, almond extract, and icing sugar in a small bowl. Whisk until smooth and thick.

Pour a little bit of the thick glaze on the cake and immediately sprinkle some dried rose petals, roasted almond flakes, and tutti-frutti on top.

Pro tips

Don’t overmix the batter. Stir just enough to combine, and the cake will be soft and fluffy.
As tutti-frutti has weight, it can sink to the bottom of the batter. Coating them in flour prevents that from happening.
Let the cake cool completely before you decorate it with glaze and serve.

FAQs

Is the almond extract or rose water essential to the cake?

These are optional, although I would highly recommend them. They lend a spectrum of flavors to the cake!

How much sugar to add to the cake batter?

Tutti-frutti and marzipan are sweet. So, you have to be careful to not add too much sugar into the batter. Stick to the measurements given in the recipe, and the almond cake will be just the right amount of sweetness.

Can I leave marzipan out?

It just takes 10 minutes to make marzipan at home. It’s ridiculously easy and will hold you in good stead for plenty of recipes. Or you can buy it from a store. But do use it. Words fail to describe the delicious pizzazz it brings to bakes.

Can long can I store almond tutti frutti cake?

It keeps fine in the refrigerator for 3-4 days. It is best served at room temperature and can be reheated in the microwave for a few seconds before serving.

More cake recipes

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Apple Marzipan Galette

September 8, 2021

Name one thing that can trump a freshly baked pie with a homemade pastry. I’ll wait. Add a touch of nutty, lush marzipan to the filling, make the pie free-form, and you have all the makings of heaven. Or, as I call it, an apple marzipan galette.

Apple Marzipan Galette | Easy gluten-free apple galette with homemade marzipan

I love how the change of season brings forth new produce, new ideas, and new recipes. There’s excitement in the air about the upcoming festive season, the cooler weather, and the promises the glorious winter sun holds. So, to celebrate, I baked one of my favorite desserts – rustic fruit pies.

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Try the apple marzipan galette recipe. It’s:

Gluten-free dessert

Easy to make with no special technique

Perfect tender, buttery crust to jammy fruit filling ratio

Almonds and apples create a symphony of flavors in this dessert

How to make an apple marzipan galette?

Marzipan and apples meld together beautifully in this recipe. The almond flavor is distinct, but not overpowering, and the apples do a fine job of cutting through the rich marzipan, giving the galette a fresh, sweet-tart taste.

Ingredients for making Apple Marzipan Galette | Easy gluten-free apple galette with homemade marzipan

First, make the galette pastry.

Sift flour and combine it with salt and sugar. Use salt only if your butter is unsalted.
Cut in chilled butter. Use your fingertips to rub it in, not your palms, because they hold heat and will melt your butter faster.
Once the mixture looks like coarse breadcrumbs, add ice-cold water, a tablespoon at a time.
The water should be just enough so that the dough has no dry streaks in it. (The dough does bind rather quickly.)
Take the shaggy-looking dough and push it away from your body using the heel of your hands.
Do it 4 to 5 times, till you have a smooth dough.
Roll it into a ball, press to flatten it a bit, and then cover it with cling wrap.
Let it chill in the refrigerator for at least an hour.

Meanwhile, make the apple galette filling.

Cut your apples into thin slices.
Then toss them with lemon juice, sugar, cinnamon powder, and a touch of sugar.
Macerating them will release the juices, making a more satisfying pie filling.

Rolled out pastry dough with marzipan and apples slices on top for Apple Marzipan Galette | Easy gluten-free apple galette with homemade marzipanApple Marzipan Galette | Easy gluten-free apple galette with homemade marzipan

Ready to bake Apple Marzipan Galette | Easy gluten-free apple galette with homemade marzipan

Finally, bake the apple marzipan galette.

Lightly flour your prep area, and place your chilled dough on it.
Roll it into an 8-inch or 10-inch circle. If it's oval, oblong, or completely misshapen, worry not. Galettes are extremely forgiving and do not ask for perfection. Any shape works with them.
Place the rolled dough on a Silpat-lined tray.
Scatter a few sliced pieces of homemade almond marzipan on it, leaving an inch of border.
Decoratively arrange the apple slices on top of the marzipan.
Now, fold the dough border you left as-is over the fruit, so it partly covers it like a blanket.
With a pastry brush, spread cream or egg wash across the pie, and then sprinkle some almond flakes. (The cream/egg wash helps the flakes stick to the pastry and gives a beautiful glaze.)
Bake for about half an hour, till the pastry takes on a golden hue and the apple juices are bubbling.

Serving ideas for the apple marzipan galette

Most pies are made to be served with a scoop of ice cream. It’s essential! But somehow this one doesn’t call for it. I feel it’s the amazing marzipan in it. The confection lends such a luscious, rich, and nutty flavor that you feel like you’re having a fancy pastry!

IMHO, a sprinkle of icing sugar is more than sufficient. But if you want to make the apple marzipan galette more indulgent, a dollop of softly whipped cream or a scoop of vanilla are great options. Have it warm, cold, or at room temperature – it’s delicious. Every. Single. Time.

Apple marzipan galette recipe FAQs

What is the difference between a galette and a pie?

The buttery crust of a pie encasing a deliciously jammy fruit is irresistible to me. But sometimes, pie-making gets neglected because it is too much work. This is when galettes come to the rescue!
These are rustic, free-form tarts that are a breeze to make. Where a pie has a double crust with a filling in between, a galette is a simple round pastry wrapped around a fruit. Pies are shaped, folded, and molded to get that gorgeous design. Galettes are formless – just flat cakes – and far easier to make

Do you need to use marzipan in the apple galette?

If you don’t want to bother with marzipan, just apples tossed with a bit of cinnamon powder and sugar would be fabulous. Make the galette plain, but make sure to sprinkle some polenta (like in my cherry galette) or almond meal on the dough before you arrange the apples. They prevent the pie bottom from getting soggy.

Do you need to peel the apples for the galette?

The apples I bought from them came straight from the orchards, unwaxed. So, there was no need to peel them. But the choice is yours, irrespective of where you get the apples from – peel or leave the skin on.

Can the apple marzipan galette be made vegan?

Yes. Substitute the butter for chilled coconut oil, and you’ll have a vegan apple galette.

A slice of Apple Marzipan Galette | Easy gluten-free apple galette with homemade marzipan

Ingredient swaps for the apple galette

Flour: I have used buckwheat flour in the recipe, and that does make the dough slightly fiddly to work with and the crust crumbly, but so buttery and delicate. Plus, it pairs beautifully with marzipan.

It can be subbed with whole wheat flour or all-purpose flour. You can even use a combination of the three flours.

Fruit: Galettes are awesome with any fruit of your choice, or even with vegetables ( for a savory version)! You can make them as fancy as you like, or keep them simple.

More galettes & tart recipes you might like:

📖 Recipe

Homemade Marzipan Recipe (Almond Paste)

September 6, 2021

My Homemade Marzipan Recipe is an easy 4 ingredient recipe that requires no cooking, no baking and tastes amazing! This marzipan is naturally gluten-free and vegan!

Homemade Marzipan Recipe ( almond paste)

There is little more to marzipan than sugar, almonds, rose water, and almond extract (if you’re feeling fancy like me). Yet, how those ingredients are mixed (and then coaxed into bakes, cakes, and shapes) makes it a must-try recipe.

Often called the play-dough of baking, homemade marzipan scented with a drop or two of rose water transforms prosaic treats into extraordinary. I used it to make my coconut mawa modaks extra special!

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What is marzipan?

Marzipan is a confection made by mixing icing sugar with ground almonds until a thick, smooth, and pliable paste forms. That’s the basic recipe and it has endless variation depending upon which corner of the world you call home.

Marzipan is popularly associated with Germany, but its roots are said to be Middle East. Now it is popularly used all over the world in various desserts across various cuisines.

Try my homemade marzipan recipe. It’s:

Vegan

Gluten-free

No cooking or baking involved

Perfect project to cook with kids

Cheaper than store-bought

Excellent ingredient for treats and bakes

What’s the difference between marzipan and almond paste?

Both almond paste and marzipan combine sugar and almonds in some form. So, the differences between the two are nuanced. One that is immediately obvious is rose water. Most marzipan recipes use the aromatic to lend it a floral undernote.

Consistency: Marzipan is firmer and smoother. Almond paste is softer and coarser.
Sweetness: The ratio of almond to sugar is higher in marzipan, which makes it slightly less sweet than almond paste.
Taste: Marzipan has a delicate flavor, while almond paste is deeper and nuttier.
Use: Marzipan is typically used as cake decorative, and to make candies and truffles. Almond paste is used as a filling in baked goods.

Marzipan recipes and terminology changes from country to country. The German marzipan is very similar to almond paste since it uses less sugar. In North America, almond paste is a more common term. So, don’t be bound by technicalities, and feel free to experiment.

This recipe can be easily tweaked to whether you want to make homemade almond paste or marzipan. Add more sugar for marzipan, so the dough is stiffer and can be rolled out to make various shapes.

Homemade Marzipan Recipe | Easy vegan 4 ingredient marzipan recipe

Marzipan ingredients

Ingredients for making Homemade Marzipan Recipe | Easy vegan 4 ingredient marzipan recipe

Almonds: Homemade marzipan can be made with either store-bought or homemade almond flour.

How to make almond flour

Blanch the almonds by steeping the nuts in boiling water for a few minutes. Then simply pinch each almond between your fingers and the skin will pop off.

Wait for the blanched almonds to dry completely. This is very important. Then grind them into a powder.

Sugar: Icing sugar or powdered sugar is the best for this recipe.

Almond extract: This adds a fabulous almond flavor, so I highly recommend using this.

Rose water: It adds a wonderful delicate floral note to the marzipan to make it extra special.

See the recipe card for full information on ingredients and quantities.

Ready mixture for Homemade Marzipan Recipe | Easy vegan 4 ingredient marzipan recipe

How to make

Step 1: Combine the almond flour and icing sugar in a food processor and pulse a few times.

Step 2: Add rose water and almond extract. You may need to add a tablespoon of water at this point.

Step 3: Blitz again to combine all ingredients till they form a dough.

Step 4: Place the almond paste on your prep area and knead it a few times. About 30 seconds should give you a smooth, satiny marzipan.

Step 5: Shape it into a log, cover it tightly in cling wrap, and refrigerate.

FAQs

Can you eat raw marzipan?

The traditional marzipan recipe does use egg whites. While it is raw, there is no yolk involved, which means there’s no salmonella risk. So, you can eat raw marzipan, as long as you’re not allergic to eggs.
If you’re using my homemade marzipan recipe, then you can definitely have it raw because I keep it vegan, skipping the egg whites completely.

Is rose water or almond extract an essential ingredient in marzipan?

No, it is not. But I would highly recommend both. Scenting it with rose water and lacing it with almond extract takes the flavor of the marzipan up a notch.

How long does marzipan last in the fridge?

If you keep it well wrapped in the refrigerator, this homemade marzipan will last you about 2 weeks.

How do you fix wet marzipan?

Add some more almond meal/flour or the blanched almonds you ground, keeping in mind that marzipan firms up as it chills. If the mixture feels dry to you, use a tablespoon or two of water to correct the consistency.

How can you use marzipan?

Tucked in chocolates, hiding in galettes, molded in decorative shapes, you can use marzipan in hundreds of ways.

Cakes: Because it is so malleable, you can use it to cover cakes or add it in the cake batter like I did in my almond tutti frutti cake!
Truffles: Roll the marzipan in balls and dip them in dark chocolate
Candies: Whisk in food coloring and shape into any form.
Confections: Incorporate marzipan into any of your festive season bakes to make them sweeter and nuttier.
Figurines: Roll, cut or mold the marzipan to make holiday cookies or pastries in all sorts of edible designs.
Pies and galettes: Its so good in pies and galettes - you can try my delicious apple galette with marzipan!

In love with almonds? Then you’d want to try:

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Homemade Marzipan Recipe ( Almond Paste)

Natasha Minocha

This homemade marzipan recipe needs no more than 4 ingredients to give a wonderfully scented, pliable almond paste that can be used in myriad ways in your baking.

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Prep Time 10

Total Time 10

Course Condiment, Dessert

Cuisine World

Servings Servings

Calories 180 kcal

Ingredients

▢ 1 cup Almonds, blanched, peeled, and dried See notes on how to blanch almonds
▢ 1/2 cup Icing sugar
▢ 1/2 tsp Almond extract
▢ 1 tsp Rosewater
▢ 2-3 tbsp Water

Instructions

Grind the dried, blanched almonds in a food processor.
Once they are powdered, add the icing sugar.
Pulse until the mixture has a wet sand-like texture, add rose water and almond extract. Add in 1 tablespoon of water at this stage if the mixture seems too dry.
Blitz again to combine all ingredients till they form a soft dough.
Add more almond meal if the mixture seems too wet. Add more water if it seems too dry.
Place the mixture on your prep area and knead it a few times. About 30 seconds should give you a smooth, satiny marzipan.
Shape it into a log, cover tightly in cling wrap, and refrigerate.
Let it chill for an hour or so before using. It will firm up more once refrigerated. This will last about 2 weeks in the refrigerator.

Notes

How to blanch almonds:

Blanch the almonds by steeping the nuts in boiling water for a few minutes. Then simply pinch each almond between your fingers and the skin will pop off.

Wait for the blanched almonds to dry completely. This is very important. Then grind them into a powder.

Nutrition

Serving: 1 ServingCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 1mgPotassium: 178mgFiber: 3gSugar: 11gVitamin A: 0.2IUCalcium: 65mgIron: 1mg

Easy Plum And Apple Cobbler

September 4, 2021

The easy plum and apple cobbler is simultaneously simple to make and satisfying to eat. With the ripe fruit oozing garnet juices into the warm, crispy biscuit crust, we love to have the baked dessert as soon as the oven dings!

Easy Plum and Apple Cobbler | Easy vegan plum cobbler recipe

In my mind, the switch to cozy, comforting food happens the minute I say hi to September. I know we’re barely bidding adieu to summer, but, for me, the seasons have turned, with mangoes, peaches, plums, and melons dwindling and apples and pears pouring in.

So, before autumn sets in, I’m tossing the last of the season’s plums in sugar and spice and everything nice. And there is no better recipe for it than a cobbler. It's easy, vegan, and healthy.

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What's the difference between a cobbler and a crumble?

The difference between a cobbler and a crumble (and a crisp) is very subtle. All of them bake fresh fruits but each one does it in its own nuanced way. A cobbler typically uses a deep dish and has a biscuit or pie dough layered on top of the sugared and spiced fruit. A crumble, on the other hand, has a streusel-like topping very much like a crisp.

So, what’s the difference between a crumble and a crisp? The streusel layer of a crumble doesn’t have any oats or nuts. Crisps often use oats, nuts, or both. As I said, the lines are blurry, but each one does delicious justice to the fruit.

Give the magical plum and apple crumble a whirl. It’s:

Healthy and vegan-friendly

Cozy and comforting

Instantly relaxing heady aroma

Insanely yummy, crumbly, crusty top

Warm, bubbly, and addictively delicious fruits

How to make a plum and apple cobbler?

First, make the plum crumble filling.

Deseed and slice your plums (don’t peel them), along with the apples.
Toss the fruits with coconut sugar, cornstarch, cinnamon, and some vanilla extract.
Place in the baking dish.

Next, make the cobbler topping.

Sift all-purpose flour with a pinch of salt and baking powder.
Mix it with coconut sugar.
Add melted coconut oil and, using a fork, combine till you have a crumbly mixture.
Pour in the coconut milk and mix till you have a very thick batter.

Making the Easy Plum and Apple Cobbler | Easy vegan plum cobbler recipe

Last, bake the cobbler

Since the batter is viscous, you’ll have to drop spoonfuls of it on the fruit filling.
Sprinkle some raw sugar on top for that extra crunch.
Bake for 35 to 40 minutes till the crust is nicely done and golden, and the juices are bubbling and seeping through.

Ready to bake Easy Plum and Apple Cobbler | Easy vegan plum cobbler recipe

Plum and apple cobbler recipe FAQs

What dish should you use to bake a cobbler?

I used an 8-inch cast-iron pan to bake this, but any oven-proof dish you have, from a pie dish to a cake tin, will work here.

What does cornstarch do in a cobbler?

Cornstarch thickens the plum and apple juices as the cobbler bakes, making sure it is not too runny. I realized after the cobbler was baked that I could have gotten away with less of the cornstarch. A tablespoon is more than enough for the quantity of fruits mentioned in the recipe, but if you love a thicker, lush texture, increase the amount.

How do you serve cobblers?

Cobblers are meant to be served warm and with melting scoops of vanilla ice cream on the side. It’s just that kind of dessert: moist inside with a crispy crust on top, sopping up all the sweet, cinnamon-scented juicy fruit.

Is this a healthy recipe?

This plum apple cobbler is vegan and refined sugar-free. To make it healthier, I recommend replacing the all-purpose flour with any whole-grain flour. Also, instead of a scoop of ice cream, serve with plain Greek yogurt or even frozen yogurt.

Can I make this recipe gluten-free?

Yes! Buckwheat is one option, but you can use any gluten-free flour you prefer.

Plum and Apple Cobbler Recipe Variations

Fruits: My love for cobblers stems from the fact that you can easily swap any of the ingredients. Don’t have apples? Stick to plums. Don’t have plums? Try any stone fruit – peaches, apricots, pears, figs, or a mix of all!

Sugar: The coconut sugar in my cobbler recipe gave the topping a caramel-ish color. You can, of course, use regular brown sugar, like it is usually done, or even white sugar.

Milk: I wanted to bake a dairy-free plum apple cobbler because I knew the dollops of ice cream would have enough dairy for me. That’s why the coconut milk. You can stick to the traditional cobbler recipe and use regular milk or cream.

What can I make with lots of plums? Recipe ideas:

Plum Apricot Crumble

Plum Poppyseed Cake

Plum & Cardamom Muffins

Plum & Apricot Cobbler Cake

Plum Apricot Sourdough Galette

Gluten-free Chai Spiced Plum Galette

📖 Recipe

Peanut Butter Apple Muffins

September 2, 2021

These perfectly spiced vegan peanut butter apple muffins are soft, gooey, and full of cozy fall flavors! They come together with simple pantry ingredients, crisp fresh apples, and creamy peanut butter, all in under 40 minutes.

Apple muffins with streusel and glaze on a wire rack.

Snacking on apple slices with peanut butter has been a go-to snack of mine for years. From my childhood days to now, enjoying it with my kids, it always hits the spot. And combining both of these in a muffin recipe has been a very satisfying experiment!

Baking when apples are in season is also so much fun! From apple crisps to apple butter bread to apple hand pies, the combination of butter, sugar, flour, and crisp, juicy apples is just delicious. These muffins with their crunchy streusel, the nutty butter, and fresh apples are just as full of flavor.

Moist and fluffy, you’ll want to bake these apple peanut butter muffins again and again! They’re great for breakfast, anytime snacking, and also double up nicely for dessert!

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Why You'll Love This Recipe

✨ Super quick, super moist, and so easy to make. These muffins are great for school lunches or on-the-go breakfast for busy mornings, just like my feta spinach muffins and eggless chocolate protein muffins.

✨ The recipe is fuss-free. Just 40 minutes from start to finish, with simple pantry ingredients and no waiting around.

✨ Vegan and wholesome without being boring! These apple peanut butter muffins are hearty enough to keep you full, but still a treat you’ll look forward to.

✨ The recipe makes 12 muffins, and that’s too few in my opinion. You’ll want another dozen because they store well and taste delicious the next day!

Apple Streusel Muffins Ingredients

Ingredients for making peanut butter apple muffins.

Ingredients for making streusel for apple muffins.

Apples are the heart of these muffins. Honestly, any apple you have at home will work beautifully. I like to peel and dice them small for little pops of fruit. You can grate them for a more even distribution throughout the batter.

Peanut butter: Smooth or crunchy. Homemade or store-bought. Any work in this easy muffin recipe. As long as it is unsweetened. Crunchy peanut butter gives the muffins little nutty pops, which is lovely!

Flour: I use all-purpose flour to make the streusel and whole wheat flour for the muffin batter. You can use 100% all-purpose or whole wheat for the recipe.

Sugar: I used granulated sugar. Use what you have in the pantry- coconut sugar, regular white sugar, cane sugar, or raw sugar. For the streusel topping, I prefer brown sugar because it gives the apple peanut butter muffins a deeper, molasses-y flavor.

Oil: I made vegan muffins, which is why I used coconut oil. But if you don’t have it on hand, melted butter works like a charm. Any neutral-tasting oil (like sunflower or canola) will also do the trick.

Milk: I tend to opt for non-dairy milk (soy, oat milk, or almond milk are all excellent). Feel free to use whatever milk you keep in your fridge.

Vinegar: Both white vinegar and apple cider vinegar are great options. This gets mixed with the milk to make buttermilk, which gives the most tender crumb to these muffins!

Cinnamon: A pinch warms up the muffins with cozy fall flavor and pairs beautifully with both apples and peanut butter.

Vanilla rounds out the taste. Homemade vanilla extract or store-bought, either works.

Oats: Rolled oats make the apple muffins with peanut butter hearty. But regular instant oats will work just fine. With leftover rolled oats, make these gooey and chocolate peanut butter oat cups.

Please see the recipe card below for full information about ingredients and quantities.

How To Make Peanut Butter Apple Muffins

Preheat oven to 220 °C / 425°F. Grease and flour a muffin tray or line it with paper baking cups.

Peanut butter, brown sugar, oil, and flour in a bowl.

Step 1: Combine rolled oats, brown sugar, cinnamon powder, flour, and oil in a bowl.

Step 2: Mix with your fingers until you have a crumbly texture. Keep aside.

Dry ingredients for muffins in a mixing bowl.

Step 3: Mix soy milk and vinegar in a small bowl. Keep aside for 5 minutes. In the meantime, sift the flour, baking powder, baking soda, salt, and cinnamon powder in a bowl.

Milk, vanilla extract, peanut butter , and sugar in a mixing bowl.

Step 4: In a large bowl, whisk together the milk-vinegar mixture, oil, peanut butter, sugar, and vanilla extract.

Wet ingredients on top of dry ingredients in a mixing bowl.

Step 5: Pour the wet ingredients over the dry ingredients. Mix until no white streaks remain. Please don't overmix.

Step 6: Toss the diced apples with 1 teaspoon of flour and fold them into the muffin batter.

Step 7: Spoon the batter into the prepared muffin cups, filling them about ¾ full.

Oats streusel on top of muffin batter in a muffin tray.

Step 8: Top with the streusel topping.

Baked apple peanut butter muffins in a muffin tray.

Step 9: Bake the muffins for 5 minutes at 220 °C/425°F. Then turn the temperature down to 180 °C/ 350°F and bake for about 18-20 minutes.

Peanut butter apple muffins with cinnamon drizzle on a wire rack.

Step 10: Let cool in the pan for 5 minutes before turning them out on a cooling rack. Then drizzle with the cinnamon glaze. Enjoy!

Muffins on a wire rack with a red napkin underneath.

Pro Tips

Check for doneness by inserting a toothpick or skewer in the center. It should come out clean or with just a few moist crumbs clinging to it.

Toss apples in flour. This little trick keeps the apple pieces from sinking to the bottom of your muffins.

Don’t over-mix the batter. It’s the secret to soft, moist muffins. When you combine wet and dry ingredients, stir just enough to bring everything together. Over-mixing makes hard, dense muffins.

Mind the oven temperature. I found that baking at two temperatures makes for high, bakery-style domed muffins! So, I switched to 220 °C/ 425°F for the first five minutes and then 180 °C/ 350°F for the remaining baking time. Do keep an eye on the timer when you're doing this temperature switching!

A muffin on a small plate with ingredients around.

How To Serve

These apple muffins are best served warm and taste wonderful as-is. But you can also slather more peanut butter, or better yet, a homemade apple butter! I love to have them with my evening tea.

My matcha girlie daughter loves them with a blueberry matcha latte or when it gets cooler, with hot chocolate!

How To Store

These apple and peanut butter muffins with oats keep well for 2-3 days. Store in an air-tight container in the fridge. Reheat before serving.

A muffin, halved, on a small plate to show the texture.

Recipe FAQs

What apples are best for these apple peanut butter muffins?

I wanted a muffin my kids could snack on anytime, so I tested this recipe three times with different apples and peanut butter textures. I found that any apple variety works. But the best ones are crisp, a little tart, and can hold their shape. Think Granny Smith, Honeycrisp, or Fuji.

Can I skip the glaze on peanut butter apple muffins?

Yes, you can! It’s completely optional, but it adds such a fun twist.

Are apples and peanut butter healthy?

I’ve been snacking on apple slices smeared with peanut butter for years. It’s a wholesome snack that kids will love!

More Muffin Recipes

📖 Recipe

Spicy Millet Stuffed Tomatoes

August 26, 2021

How do you turn something as humble yet marvelous as tomatoes into a satiating, filling meal? You turn them into spicy millet stuffed tomatoes. Tender and lip-smackingly hot, the flavors detonate from the very first mouthful.

The best part? You can take the recipe in just about any direction your taste buds desire, from mildly spicy to volcanically fiery.

...

Chocolate Swirl Cheesecake Bars

August 24, 2021

The chocolate swirl cheesecake bars are the kind of dessert that bring happy tears - artful spirals of rich, dark chocolate swirled into a tangy, creamy cheesecake layer on a buttery, chocolate base.

Chocolate Swirl Cheesecake Bars | Easy Chocolate Swirl Baked Cheesecake Bars

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Why we love these chocolate swirl cheesecake bars

Easy to make. And feeds a crowd!

Perfect for any celebration.

The texture is decadent, lush, and velvety.

Tastes deliciously tangy, sweet, and chocolaty all at the same time.

Looks so pretty with the chocolate swirls!

How to make chocolate swirl cheesecake bars?

Cheesecake bars crust

Mix crushed Marie biscuits with melted butter and cocoa powder till the consistency feels like wet sand.
Spread the mixture on a 9-inch square pan lined with parchment, and then pat it down evenly and firmly.
Bake this base for ten minutes at 180 °C.

Cookie base for Chocolate Swirl Cheesecake Bars | Easy Chocolate Swirl Baked Cheesecake Bars

Chocolate cheesecake filling

In a large bowl, beat cream cheese, and raw sugar.
Add the eggs, one at a time.
Add vanilla extract, plain Greek yogurt, and finally all-purpose flour.
Divide the cream cheese filling into two bowls.
To one-half, whisk in melted, cooled dark chocolate. Leave the other half as-is.

Vanilla and Chocolate batters for Chocolate Swirl Cheesecake Bars | Easy Chocolate Swirl Baked Cheesecake Bars

Baking the swirl cheesecake bars

Pour part of the chocolate-mixed filling on top of the baked base.
Follow it with the plain cheesecake filling.
Alternate between the two till you’ve used up all the batter.
Use a knife to make swirls and then bake for 50 minutes at 160 °C.
Crank open the oven door and let the cake cool inside.
Transfer to the counter and cool some more.
Finally, chill for a couple of hours, then slice into bars and serve.

Ready to bake batter for Chocolate Swirl Cheesecake Bars | Easy Chocolate Swirl Baked Cheesecake Bars

Pro tips for making cheesecake bars

Put the biscuits inside a plastic bag and use a rolling pin to crush them. Alternatively, you can blitz them in a food processor.
Add the eggs one at a time while beating the cream cheese. Let one mix completely before you add the next.
Don’t put the cheesecake in a hot oven. After you’ve baked the base, let the temperature come down to 160 °C.
I always, always, always make cheesecakes a day ahead because I like to refrigerate them overnight, particularly in the summer months. It gives the cake enough time to set well, which makes it easier to cut neat slices. Plus, the texture and taste of chilled cheesecake bars are so much better.

Chocolate swirl cheesecake bars FAQs

Why line the pan with a parchment overhang?

When you bake in a square pan, you worry about how to get the cake out of it without ruining it. The trick is to line the pan with parchment or foil so that part of it hangs over the edge.

That overhang acts as a handle that you can use to easily lift the cake out. Also, the parchment makes clean-up easier !!

How to bake a cheesecake without parchment?

In case you don’t have parchment or foil, grease the square pan liberally. After the cheesecake is baked, don’t take it out. Let it cool and chill in the pan.

Cut the bars while the cake is still inside, and then gently slide each square bar out. With parchment, you would take the entire cake out first and then slice it into bars.

What pan can you use to bake swirl cheesecake bars?

I use a 9-inch square pan, but a round loose-bottom pan will work for the recipe too.

How do you know when the cheesecake is done baking?

When the cheesecake is very slightly golden around the edges, and the center has a beautiful wobble to it. That’s when it’s done baking.

How do you stop a cheesecake from cracking?

Your cue to turn off the oven is when the cheesecake has a springy feel. Leave the cake inside with the door ajar for about 20 minutes. This will ensure that the cheesecake doesn’t crack due to overheating, but still give it sufficient time to bake through.

How to make eggless chocolate swirl cheesecake bars?

For an eggless cheesecake recipe, use my saffron cardamom cheesecake as the basic reference.

Ingredient swaps for chocolate swirl cheesecake bars

Biscuits: Graham crackers and digestives are both excellent substitutes for Marie biscuits.

Cocoa powder: I wanted an intensely chocolatey punch to my cheesecake bars, which is why I incorporated cocoa powder in the base. Omit it, if you so wish.

Chocolate: My family has a sweet tooth. Nevertheless, it’s the flavors that we enjoy more than the sweetness, which is why we love the idea of dark chocolate ribbons running through the tangy cream cheese filling. It balances the sweetness of the cake.

And so I used 70% chocolate in the recipe. Feel free to use any chocolate you prefer – 55%, 30%, or even milk. But please make sure it is a good quality baking chocolate. Candy bars are not meant for this recipe.

Greek yogurt: You can sub the yogurt with either regular cream or sour cream.

Sugar: I have been stocking bags and bags of raw sugar in my pantry ever since it became my favorite baking ingredient. It is not essential to the cheesecake bars recipe. Regular white sugar works equally well.

Serving ideas for chocolate swirl cheesecake bars

With the most gorgeous chocolate and vanilla swirls eddying through the bars, I think they need no garnish. Trust me, you’ll fall in love with the first look.

But more chocolate never hurts. So maybe drizzle some on top? Or serve with fresh berries on the side to balance the flavors and bring a pop of color. Or maybe just with a cup of coffee!

Chocolate Swirl Cheesecake Bars | Easy Chocolate Swirl Baked Cheesecake Bars served with coffee

Love cheesecakes? Then you must give these recipes a whirl:

Cheesecake Swirl Brownie

Cinnamon Cheesecake Recipe

Chocolate Hazelnut Cheesecake

Burnt Basque Cheesecake

Cherry Cheesecake

📖 Recipe

Chocolate Peanut Butter Pudding

August 21, 2021

If you love the combination of chocolate and peanut butter, you are in for a treat with this easy 4-ingredient chocolate peanut butter pudding! Rich, creamy, and deeply chocolatey, this no-bake dessert comes together in minutes using simple pantry ingredients - no oven, no eggs, no fuss!

bowls of chocolate pudding with peanut butter drizzled on top.

This chocolate peanut butter pudding is luscious, creamy, and perfectly balanced - not overly sweet and with just enough peanut butter to shine through! Whether you need a quick weeknight treat or want something impressive yet effortless for your guests, this recipe delivers every single time!

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A spoonful of chocolate pudding on top of the pudding bowl.

Why You'll Love This Recipe

✨ Rich, creamy, and intensely chocolatey. It really hits all the right spots!

✨ Only 4 ingredients - Made with ingredients you probably already have!

✨ No-bake and super simple - No oven required and completely fuss-free

✨ Endlessly customizable - swirl in more peanut butter, make it sweeter, add your favorite toppings

Recipe Ingredients

Labelled ingredients for making chocolate peanut butter pudding.

Chocolate: I used Callebaut 55% dark chocolate, but feel free to use a darker chocolate or a lighter one. Milk chocolate works too, as does dairy-free chocolate. Since this recipe has so few ingredients, use the best-quality chocolate you can find.

Coconut Milk: I prefer full-fat coconut milk, as it's creamier and richer. But you can use any milk you prefer - cashew milk, almond milk, oat milk, or regular cow milk. Just keep in mind that lower-fat milks will result in thinner pudding.

Peanut butter: Unsweetened, creamy peanut butter was my choice. You can use crunchy as well.

Vanilla extract: I like how vanilla adds a luscious depth to the pudding. Use store-bought or homemade vanilla extract.

Sea salt: Not essential, but it really balances the flavors and makes the chocolate pudding more flavorful!

Please see the recipe card for full information about ingredients and quantities.

Variations

This eggless chocolate pudding recipe is so versatile! It's so decadent and delicious as is, but you can also add any flavor you like :

Orange zest, as in my chocolate orange tart
Baileys, like in my Baileys chocolate truffles
Chili powder, as in my chili chocolate pudding
Chai masala, as in my chai-spiced chocolate truffles

How To Make Chocolate Peanut Butter Pudding

Recipe Video

Step-By-Step Instructions

Step 1: Add coconut milk to a saucepan and bring it to a gentle simmer. Turn off the heat and add the chocolate.

Peanut butter on top of melted chocolate in a saucepan.

Step 2: Keep stirring till the chocolate melts, and you have a thick, glossy mixture. Whisk in the peanut butter. Mix well.

Vanilla extract on top of chocolate mixture in a saucepan with a red spatula.

Step 3: Let the mixture cool for a few minutes before adding in the vanilla extract.

4 bowls of chocolate peanut butter pudding.

Step 4: Pour into your serving dishes and refrigerate for 1-2 hours or until set.

4 bowls of chocolate pudding garnished with peanut butter, chopped peanuts and sea salt.

Step 5: Garnish with melted peanut butter, chopped roasted peanuts, and sea salt. Serve cold!

Top Tips

Use full-fat coconut milk for the creamiest texture.
Since this recipe needs only 4 ingredients, the quality of the chocolate really matters. Please use bar or couverture chocolate for the smoothest, glossiest pudding.
Make sure you turn off the heat before adding the chocolate. This allows it melt gently and prevents graininess.
Whisk the peanut butter properly before adding it to the chocolate mixture to avoid lumps in the pudding.
Chill for at least an hour. The pudding will thicken as it cools, so give it some time to set properly.

How To Serve

This chocolate and peanut butter pudding is wonderful as-is. I like to finish it with a drizzle of peanut butter, a sprinkle of sea salt, and roasted peanuts for that extra crunch and flavor.

You can also top it with:

Caramel sauce
Melted Biscoff
Whipped cream
Strawberry jam
Stovetop apple butter

The chocolate pudding stays well in the refrigerator for up to 3 days.

A bowl of pudding with a few spoonfuls taken out.

Recipe FAQs

Can I make this pudding without coconut milk?

Yes, absolutely! You can use any plant-based milk or regular cow’s milk. Please choose full-fat milk for the creamiest texture.

How sweet is this chocolate pudding?

The sweetness of this pudding depends on the sweetness of the chocolate you use. If you prefer it sweeter, you can stir in maple syrup or honey at the end.

Can I serve this chocolate peanut butter pudding warm?

This pudding is best served cold. The texture is best after chilling, when it becomes thick, creamy, and scoopable!

Can I make this ahead of time?

Absolutely! You can easily make this chocolate and peanut butter pudding a day before and let it chill in the refrigerator. Garnish before serving.

How long does this peanut butter chocolate pudding keep?

This peanut butter and chocolate dessert stays well in the refrigerator, covered, for up to 3 days.

More Delicious Chocolate Peanut Butter Treats

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this chocolate peanut butter pudding as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!

Chocolate Peanut Butter Pudding

Natasha Minocha

This easy 4-ingredient chocolate peanut butter pudding is rich, creamy, and deeply chocolatey. Made with simple pantry ingredients, this no-bake dessert comes together in minutes. A quick, fuss-free treat that's decadent and comforting!

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Prep Time 5

Cook Time 10

Chilling Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings Servings

Calories 474 kcal

Ingredients

▢ 1 3/4 cup Coconut milk
▢ 1 1/4 cup Dark chocolate You can also use dairy-free chocolate
▢ 1/3 cup Peanut butter
▢ 1.5 tsp Vanilla extract

Topping

▢ Sea salt, chopped roasted peanuts, and peanut butter

Instructions

In a thick-bottomed saucepan, pour coconut milk. Bring it to a simmer on medium heat.
1 3/4 cup Coconut milk
Turn the heat off and add the chocolate.
1 1/4 cup Dark chocolate
Keep stirring till the chocolate melts, and you have a thick, glossy mixture.
Whisk in the peanut butter. Mix well and add vanilla extract.
1/3 cup Peanut butter, 1.5 tsp Vanilla extract
Pour into your serving dishes and refrigerate for 1-2 hours, until set.
Top with melted peanut butter, sea salt, and chopped peanuts, serve cold. Enjoy!
Sea salt, chopped roasted peanuts, and peanut butter

Video

Notes

Use full-fat coconut milk for the creamiest texture.
Since this recipe needs only 4 ingredients, the quality of the chocolate really matters. Please use bar or couverture chocolate for the smoothest, glossiest pudding.
Make sure you turn off the heat before adding the chocolate. This allows it melt gently and prevents graininess.
Whisk the peanut butter properly before adding it to the chocolate mixture to avoid lumps in the pudding.
Chill for at least an hour. The pudding will thicken as it cools, so give it some time to set properly.

Nutrition

Serving: 1 ServingCalories: 474kcalCarbohydrates: 24gProtein: 8gFat: 40gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 1mgSodium: 21mgPotassium: 534mgFiber: 6gSugar: 13gVitamin A: 14IUVitamin C: 2mgCalcium: 46mgIron: 6mg

Coconut Pineapple Cake

August 18, 2021

When you can only dream of traveling to a crystal-clear turquoise coast with powdery sand drifting through your toes, you do the next best thing. You bake a coconut pineapple cake – a tropical paradise masquerading as a delicious, nutty dessert.

Coconut Pineapple Cake | Easy Vegan Coconut Pineapple Cake

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Why We Love Tropical Coconut Pineapple Cake

A revelry of fresh fruity tropical flavors

Soft, fluffy, and moist

Easy to make and vegan-friendly!

How To Make Coconut Cake with Pineapple

The recipe is very much part of my #TAFEverydayCake - easy to make without any fuss.

Begin by mixing water with flaxseed powder. Set it aside for a few minutes.
Meanwhile, sift all-purpose flour with baking powder, baking soda, and salt.
Whisk in coconut sugar and desiccated coconut.
By now, the flax egg should be thick and ready, so mix it with coconut oil, vanilla extract, and the juice of tinned pineapples.
Pour the wet ingredients over the dry and then combine them till you have a viscous batter.
Fold in chopped pineapples along with cashews (the nuts pair nicely with the flavors of the cake).
Transfer the batter into a well-greased 6-inch round tin.
Smoothen the top with a knife and then embellish with leftover pineapple pieces and cashews.
Bake the cake for a good 40 to 45 minutes till a skewer inserted in the center comes out clean.

Steps for making Coconut Pineapple Cake | Easy Vegan Coconut Pineapple Cake

Coconut Pineapple Cake FAQs

How to make flax eggs?

When I’m baking an eggless cake, I prefer flax eggs as the substitute. It does the job really well. Not for once can you say that the cake has no eggs in it.

To make, mix a tablespoon of ground flaxseed with 3 tablespoons of water. Set that to chill in the fridge for at least 15 minutes.

In any recipe, the flax egg should be the first thing you prepare. It saves time since you can move on to the next step while you wait for it to thicken.

How do you fix dry cake batter?

If you feel the cake batter is not wet enough or too thick, you have two options. You could add a tablespoon or two of milk, or you could add more pineapple juice.

How to stop the cake from getting burnt?

At times, the outside of the cake starts browning faster while the inside is still raw. A simple trick to ensure that the cake is cooked through is tenting it. Roll a foil into a cone and place it on the surface of the cake like a tent. It’ll conserve steam and deflect some oven heat.

Coconut Pineapple Cake Ingredients & Substitutions

Pineapples: Fresh pineapples add a tropical flavor to the cake. Yes, slicing and dicing them takes longer, but it's worth it. If you don't have fresh pineapples on hand, tinned pineapples will suffice. However, avoid those that have been canned in sugar syrup.

Look for pineapple slices or chunks canned in natural fruit juice. Why? It brings down the sugar content, so the cake is not overwhelmingly sweet. I also rinse and drain the slices, for the same reason, before I incorporate them into the batter.

Pineapple juice: This gives a lovely little tang to the cake. You can substitute the juice with milk (any kind you prefer) or even plain Greek yogurt, as I did for my Coconut Peach Cake.

Flour: Substitute all-purpose flour with whole wheat flour, or you can use half of both. For a gluten-free pineapple coconut cake, switch to buckwheat flour.

Sugar: From regular to cane, any sugar you regularly bake with is good here. Do note that the color of the cake will differ based on the type of sugar you use. Mine is almost caramel in hue because of the coconut sugar.

Nuts: Walnuts, almonds, pistachios – any nuts work like a charm in the cake. Don’t like the mouthfeel of nuts? Please feel free to leave them out.

Coconut: Somehow, I’m nutty about the crunch of desiccated coconut, but the recipe will be equally delightful with unsweetened, shredded coconut.

How To Serve The Coconut Cake

The whole idea behind the pineapple coconut cake was to keep it easy and light – something you can whip up in a jiffy. So, I served the cake as-is, without even a speck of icing sugar or frosting.

For those in the mood for something richer, I recommend a cream cheese frosting followed by a dusting of some desiccated coconut. Garnishing it with toasted nuts – cashews, almonds, pistachios – is another option.

More Easy Cakes:

Peach Cherry Cake

Coffee Banana Cake

Coconut Banana Bread

Vegan Coconut Tea Cake

Coconut Cardamom Cake

Upside-Down Pineapple Cake

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Coconut Pineapple Cake as much as we do!

📖 Recipe

Date and Nut Rolls

August 14, 2021

Call them what you want dates and nut rolls, khajoor ladoo, or date laddoo, every home has a version of them that is just as delicious. Naturally sweet with the right amount of crunch from the nuts, we’ve all polished off these fudgy treats packed full of energy at some point.

Date and nut rolls | Vegan Date and nut rolls | khajur rolls

It is such an everyday recipe, and you can’t help but make it. From start to finish, the rolls take, at the max, 20 minutes, and you need just four ingredients. The only caveat is to practice portion control.

Yes, they are healthy with the dates bringing in a ton load of minerals (potassium, iron, magnesium, etc.), proteins, fiber, and vitamins B6 and B5 with a bit of A and K mixed in. And there is no added sugar. So these are a very nutrient-dense treat.

How to make dates and nut rolls?

Start by dry roasting walnuts and pistachios for two to three minutes. Set them aside.
Pit and chop the dates and then cook them with almond milk on low heat.
Use a wooden spoon or spatula to smush the dates and in under ten minutes, you’ll have a mashed, soft mixture.
Mix the roasted nuts into it and let it cool just a tad bit for easier handling.
Using your palm, form small balls out of the date and nut mixture.
Roll the spheres in desiccated coconut.
Then very gently press each one of them a touch to shape it into a roll.

Steps for making Date and nut rolls | Vegan Date and nut rolls | khajur rolls

My tip for making date and nut rolls

My corner of the world is still hot. So, I had to refrigerate the date rolls. But if it’s cool where you are, simply store them in an air-tight container.

How to shape the rolls?

It’s easier to form spheres if your palms are greased. YOu can use a bit of ghee or oil or even some water to make the rolling process easier.

Another method is to form one big log out of the date & nut mixture after it has cooled. Roll the entire log in desiccated coconut, cling wrap it and then refrigerate it. Once the log has chilled and firmed up, slice the rolls and serve!

Choose the method that's easier and more convenient for you. The taste, texture, and mouthfeel remain absolutely the same.

What other ingredients can you use in the date and nut roll?

Nuts: These rolls are fudgy and gooey from the dates. You want to add plenty of nuts for the textual contrast and to counterbalance the sweetness. And you have the pick of them. Pander to your preference.

Don’t like walnuts or pistachios? Use cashews, pecans or walnuts. Try almonds – for a recipe, hop over to coconut almond rose bliss balls.

Seeds: I didn’t incorporate any seeds into this recipe, but I have made date and fig bliss balls before that had both sesame and chia seeds.

Any combination of seeds (and nuts) will work beautifully, from melon to flax. My advice? Roast them before you fold them in.

Coconut: The desiccated coconut lends a striking textural play to the dates and nuts rolls. I didn’t, but you can even throw some in the mixture before you shape the rolls.

Milk: Non-dairy, homemade milk like almond, oat, cashew, etc. tend to muscle their way into my bakes and cakes because I’m lactose intolerant. They’re not essential to this recipe. Use any milk you have in the pantry, from regular to coconut.

Try the quick dates and nut roll recipe. It’s:

Perfect for the upcoming festive season

Wonderful for the colder months

Ideal as a healthy dessert

Free of any added sugar

Instant energy boosters

Excellent for fasting

Great for snacking

Gluten-free

Love the natural sugar in dates? Then you must try these recipes:

Sheer Khurma

Banana Granola

Almond Date Granola

Vegan Sticky Toffee Pudding

Date & Cinnamon Chia Pudding

📖 Recipe

Tried this recipe?Let us know how it was!

Date and Nut Rolls

Natasha Minocha

Date and nut rolls - Naturally sweet with the right amount of crunch from the nuts, these fudgy treats are packed full of energy and nutrients.

5 from 2 votes

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Prep Time 10

Cook Time 10

Course Dessert

Cuisine Indian

Servings servings

Calories 69 kcal

Ingredients

▢ 2 3/4 cups Dates, deseeded and chopped
▢ 1/3 cup Almond Milk You can use any milk you prefer
▢ 1/2 cup Walnuts, chopped
▢ 1/4 cup Pistachios, chopped
▢ Desiccated coconut for rolling the laddoos

Instructions

Dry roast the nuts in a pan till fragrant. Keep aside.
Combine dates and milk in the same pan and cook for about 10 minutes over low heat until the dates are very soft and mashed.
Take this date-milk mixture off the heat and mix in the nuts.
Allow this mixture to cool before rolling them into little balls. You can flatten them slightly as I did.
Roll the laddoos in desiccated coconut and refrigerate until ready to serve. Enjoy!

Notes

You can also shape this mixture into a log, then roll in desiccated coconut. Wrap the log in cling wrap or parchment paper tightly. Refrigerate until firm, then cut in slices.

Nutrition

Serving: 1 ServingCalories: 69kcalCarbohydrates: 13gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 131mgFiber: 2gSugar: 11gVitamin A: 5IUVitamin C: 0.1mgCalcium: 14mgIron: 0.3mg

Homemade Coconut Condensed Milk

August 12, 2021

You’ve been missing out on some thick, creamy, and delectable bliss if you haven’t made coconut condensed milk at home. It is so much better than anything you get out of a can and requires just two ingredients to make. With a mild sweet flavor and subtle notes of caramel, it has more body and depth than regular condensed milk.

Homemade Coconut Condensed Milk | Easy vegan sweetened coconut condensed milk

The fact that it allows complete control over the ingredients is merely a bonus for me. What really got me hooked on this easy coconut condensed milk was the wealth of recipes I can use it in, from iced coffee to festive sweets.

How to make homemade coconut condensed milk?

I wanted to try coconut condensed milk for two reasons. One, it is hard to find it in India. Second, wherever possible, I like to DIY because I can keep a check on the amount of sugar. So, if you like to include cleaner ingredients with no additives in your recipes, here’s how to make condensed milk at home:

Take a thick-bottom saucepan and place it over medium heat.
Add coconut milk and whisk in raw sugar.
When the mixture comes to a simmering boil, lower the heat.
Continue cooking for 45 minutes to 1 hour 15 minutes.
Keep stirring every few minutes. Don’t just set it on the stove and forget about it.
When the milk has reduced in volume by 50%, take it off the stove.
Let it cool.
Then transfer to the refrigerator where you can store it for up to 2 weeks.

Ingredients for making Homemade Coconut Condensed Milk | Easy vegan sweetened coconut condensed milk

Condensed milk recipe FAQs

What is condensed milk?

When you remove water from any milk, in this case, coconut milk, and add sugar, it becomes condensed milk. In India, it’s the secret ingredient in a whole table’s worth of mithais.

Why use a thick-bottom pan?

Because the base is heavier. It ensures that the heat from the flame is evenly distributed to the milk, preventing it from burning.

Why the varying cook time?

The exact time it will take you to make condensed milk depends upon the type of coconut milk you use, the heat level of the stove, and how heavy your saucepan is. My coconut milk was fairly thick in under an hour. And yes, you can use fresh coconut milk!

Why do you need to keep stirring homemade condensed milk?

So, you don’t scorch the milk, and there is no build-up on the sides. This is a good time to listen to music, finish your kitchen chores, chat with a friend, or even prep the next meal while you stick around!

How do you know when the coconut condensed milk is done?

Besides reducing in volume, the milk should coat the back of your spoon. When it does that, the condensed milk is cooked to perfection.

Keep in mind that as it cools, the milk will thicken further, gaining that slightly glossy and pleasantly creamy texture.

What else can you use in coconut condensed milk?

Sugar: My go-to choice is raw sugar. But you can use regular sugar, cane sugar, or brown sugar. Although the color of the coconut condensed milk will vary from bright white to ivory to nearly yellow based on the sweetener (and the variety of coconut milk). Mine, as you can see, has just a hint of caramel hues.

Where can you use coconut condensed milk?

For people like me who love milk but have to be really mindful of consumption, it is a great substitute for any recipe that uses the regular version.

Make a jar or two and keep them in the fridge. With the festivities around the corner, it’ll be a life-saver for recipes like:

Try the homemade coconut condensed milk recipe. It’s:

Creamy

Refined-sugar free

Dairy-free, hence vegan

Sweet without being cloying

Rich with well-bodied flavor

Prefer homemade ingredients? Then you’ll love these DIY recipes:

Oat Milk

Almond Milk

DIY Infused Oils

Cashew Ricotta Cheese

Vegan Caramel Sauce

Homemade Vanilla Extract

Homemade Vegan Mayonnaise

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Homemade Coconut Condensed Milk

Natasha Minocha

You’ve been missing out on some thick, creamy, and delectable bliss if you haven’t tried this homemade coconut condensed milk!

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Prep Time 5

Cook Time 45

Course Condiment

Cuisine American, World

Servings Servings

Calories 126 kcal

Ingredients

▢ 14.4 oz Coconut milk You can also use fresh coconut milk.
▢ 1/4 cup Raw sugar

Instructions

Combine the coconut milk and raw sugar in a thick-bottomed saucepan.
Bring the mixture upto a boil on medium heat. Bring the heat down to low and cook for 45 minutes, stirring frequently. The mixture should reduce by half.
This can take longer, depending on the quality of coconut milk.
Transfer to a jar and once cooled, store in the refrigerator. This will thicken more in the refrigerator.

Nutrition

Serving: 1ServingCalories: 126kcalCarbohydrates: 8gProtein: 1gFat: 11gSaturated Fat: 10gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 7mgPotassium: 114mgSugar: 6gVitamin C: 1mgCalcium: 10mgIron: 2mg

Almond Butter Cups

August 10, 2021

Almond butter cups are my take on Reese’s cups, but with Almond Butter! A fun treat to make that asks for minimal fuss and minimal ingredients. I even leave the proportion of chocolate and almond butter up to you – go as chocolaty as you like or be nutty buttery.

3 Almond Butter Cups stacked on top of each other.

It’s a three-ingredient recipe, and with no nasties inside, you get a clean and fabulous-quality confection at home. And because it is so ridiculously easy to make, you can get the kids involved!

Almond Butter Cups | Easy 3 ingredient vegan recipe

How to make almond butter cups?

In a double boiler, melt chocolate and coconut oil
Stir till you have a thick, smooth, and glossy mixture.

What is a double boiler?

It’s a glass or metal bowl fitted over a pot containing simmering water. Using a double ensures that your chocolate melts perfectly.

I explain in detail how to make a double boiler and why it is needed when melting chocolate in this brownie recipe.

Place liners in your muffin pan.
Pour a tablespoon’s worth of melted chocolate into each cavity.

What type of liners to use?

You can use either paper or silicone liners. If you don’t have a muffin pan, try a chocolate mold or just a plain tray with the liners set atop.

Pop the pan in the refrigerator till the chocolate is just starting to set.
Take it out and add a dollop of almond butter to each.
Pop it back in the refrigerator till the butter is about to solidify.
Spoon over the rest of the melted chocolate and slide it back into the refrigerator till the cups are set completely.

Can you add toppings to almond butter cups?

Yes, absolutely. Once the final chocolate layer has set a bit, sprinkle any toppings of your choice. I alternated between cacao nibs and sea salt.

My tips for the best almond butter cup recipe

If you want completely sealed almond butter cups, spread the bottom chocolate layer on the sides of the liner. Use the back of the spoon to push it higher.
Organic almond butter (the kind I used) tends to be runny. It also has a layer of oil on top (that’s a sign of good, pure butter). To keep the almond butter from separating, stir it well and keep it in the freezer till it firms up. I didn't bother with this step.
After the final layer of chocolate, tap your muffin tray lightly to dislodge any air bubbles trapped inside. It will also fully level the chocolate.
When a recipe uses so few ingredients, it pays to have the best quality at hand.

o For the chocolate:

Use baking chocolate and not the candy bars available in every shop.

o For the almond butter:

Homemade is the best, but store-bought will do in a pinch. My suggestion is to try a small, local business. You’ll find some delicious choices. And yes, their butter has a shorter shelf life, but that proves they are free of additives.

What else you can use for almond butter cups?

Chocolate: My personal choice is dark chocolate. The darker, the better. So, my almond butter cups were made with dairy-free 70% dark chocolate.

Don’t have easy access to vegan chocolate?

Use any good-quality chocolate, with an emphasis on quality.

Don’t prefer dark chocolate?

Milk chocolate pairs equally well with the laid-back, subtle flavor of almond butter.

Want to go darker?

If your taste permits, try 80 or 85% dark chocolate.

Almond butter: Unsweetened, smooth butter is what I incorporated, but you have the pick of the bunch. Choose any type of almond butter- crunchy, sweetened, flavored, etc.

Can you use peanut butter?

Without an iota of doubt. You have two options: simply substitute the almond for peanut butter and use this exact recipe, or try my vegan chocolate peanut butter cups.

What other butter can you try?

Whichever seed butter you have access to. Think cashew butter, sesame butter, sunflower butter.

Fillings: There is nothing wrong with keeping them plain. They’re still addictively tasty. However, you can plonk in a bit of strawberry or raspberry jam along with the almond butter.

Toppings: almond butter cups are very adaptable. Possibilities abound when it comes to toppings. I prefer the play of sea salt and chocolate, but you use:

Chopped almonds
Shredded coconut
Pistachios
Cranberries
Salted peanuts
Pumpkin seeds
Or some fun sprinkles.

I hope you try these almond butter cups. They are:

Easy and vegan.

Creamy and nutty.

Decadent and quick.

Chocolatey with a salty crunch.
Cleanish but still the perfect fix for a sweet craving.

Liked the almond butter cups recipe? Then you’ll want to try these:

Almond Cinnamon Cookies

Chocolate Almond Ice Cream

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Tried this recipe?Let us know how it was!

Almond Butter Cups

Natasha Minocha

Almond Butter Cups - A fun treat to make that asks for minimal fuss and minimal ingredients. It’s a three-ingredient recipe, and with no nasties inside, you get a clean and fabulous-quality confection at home. And because it is so ridiculously easy to make, you can get the kids involved!

No ratings yet

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Prep Time 15

Total Time 15

Course Dessert, Snack

Cuisine American

Servings servings

Calories 130 kcal

Ingredients

▢ 2 cups Dairy-free chocolate
▢ 1 tbsp Coconut oil
▢ 1/4 cup Almond butter, cold

Toppings

▢ Sea salt flakes, Cocoa nibs Optional

Instructions

Line a mini-muffin tray with paper liners.
Melt the chocolate and coconut oil in a small bowl over a pan of simmering water.
You can even microwave them together in increments of 30 seconds.
Spoon a tablespoon of melted chocolate into the paper-lined muffin tray.
Tap gently to remove air bubbles.
Place the tray in the freezer for 5-10 minutes.
Spoon 1/4 tsp of almond butter on top of the chocolate. Return the tray to the freezer again for 5-10 minutes.
Top the almond butter with 1 tbsp of melted chocolate. Tap the tray gently and refrigerate for 5 minutes to let the top layer set just a tad.
Sprinkle the sea salt flakes and cocoa nibs, if using. Place the tray in the refrigerator for 1-2 hours, or until the chocolate is completely set.
Store in an air-tight container in the refrigerator. Serve cold. Enjoy!

Notes

The almond butter should be cold. Room-temperature almond butter is too runny for this recipe.
You can use any chocolate you prefer if you don't want to use dairy-free chocolate. 70% or 55% dark or even milk chocolate are great for this recipe.

Nutrition

Serving: 1 ServingCalories: 130kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 0.2mgPotassium: 26mgFiber: 2gSugar: 10gVitamin A: 0.04IUCalcium: 39mgIron: 2mg

Sheer Khurma

July 21, 2021

Eid, for those who live in this part of the world, is synonymous with bowls of creamy, silken, and aromatic sheer khurma. Speckled with roasted nuts, fragrant with cardamom, and sweetened with dates, the dessert embodies a feast for all the senses.

Sheer Khurma in 4 dessert bowls on a tray with a bowl of rose petals.

What is sheer khurma?

Sheer khurma is a dessert made on Eid in parts of South and Central Asia. Translated to English from Farsi (Persian), it means milk with dates. Essentially, it’s vermicelli and dates cooked in thick milk until it turns creamish and garnished with all almonds, pistachios, raisins, and more cooked in ghee. While the preparation sounds similar to vermicelli kheer, the end result, particularly the taste and consistency, is deliciously different.

Sheer Khurma | Festive Sheer Khurma/ Khorma Recipe

How Do I Make Sheer Khurma?

I believe good food is the thread that ties us together. So, when I can, I like to make all sorts of cuisines with the understanding that I might not do complete justice to them.

I know this is not the most traditional sheer khurma recipe. So please overlook any artistic liberties I may have taken, but it all comes from a place of love – a place where I simply can’t resist making one more delicious and moreish bowl.

Start by roasting almonds, pistachios, dates, and raisins in ghee in a thick bottom pan. I used a regular kadhai.
In a couple of minutes, when the nuts and dried fruits are nicely coated in ghee, golden brown, and beautifully fragrant, add the vermicelli.
I used roasted broken vermicelli that’s easily available in my neighborhood. If you’re using the finer, unbroken vermicelli, roast it separately and then add it to the pan.
Pour in milk followed with a few strands of saffron. Regular milk vehemently disagrees with me, forcing me to substitute it with plant-based options, which is why I used coconut milk here.
Let the mixture come to a boil, and then lower the heat. Stirring once a while, cook for about 10 to 15 minutes till the vermicelli is cooked through.
Take it off the heat, add raw sugar to taste, cardamom powder, and rose water. The last is completely optional, but it does lend a delicious aroma to the finished dessert.

Steps for making Sheer Khurma | Festive Sheer Khurma/ Khorma Recipe

Quick notes on sheer khurma:

The dates and raisins make the delicacy sweet enough. So, I barely whisked in a tablespoon of sugar. I suggest a taste test when incorporating sugar and pandering to your preference.

The sheer khurma thickens as it cools. I love that thick and super creamy. But if you prefer a thinner consistency pudding, add more milk to achieve the desired thickness.

Variations in sheer khurma ingredients

Nuts and dried fruits: Dates are vital to sheer khurma. Barring them, you can experiment with any nuts and dried fruits. Leave out what doesn’t suit your palate, or add in what does.

Cashews are a good choice. Chironji is another typical ingredient, but I didn’t have any, so I didn’t bother including them. White poppy seeds are also a common ingredient in the dish. You can even try desiccated, grated coconut. Add it along with the milk.

Milk: I absolutely did not cut any corners on richness with coconut milk. It’s sufficiently thick to retain that creamy essence of sheer khurma. That said, using regular skim milk should not be a problem.

However, full-fat milk is the best alternative. If you’re feeling inspired and wish to make the treat even richer, khoya is one more substitute.

Ghee: For those who are partial to vegan sheer khurma, replace ghee with coconut oil. But remember this caveat - like dates, ghee is imperative to the flavor dimension of the dish. It imparts a nutty aroma and emphasizes the layers of richness. Plus, the fragrance of nuts roasted in ghee is so wonderful, you really don’t want to miss it.

Sugar: Raw sugar is simply my preference. Feel free to rely on regular white sugar, coconut sugar, or even jaggery.

Serving sheer khurma

Hot, warm, or cold – you can serve sheer khurma any which way. In winter, I favor the hot version. But in summer, I like it thoroughly chilled. I had a hard time leaving it in the fridge and I can attest that a good portion of it was missing when the sheer khurma graced our table.

📖 Recipe

Lemon Poppyseed Cupcakes

July 19, 2021

Tangy, sweet, soft, and moist, the lemon poppyseed cupcakes have a spring in their step from the fresh lemon juice and a jaunty cream cheese frosting, making them the perfect tea-time snack or dessert.

Lemon Poppyseed Cupcakes on a cake stand.

I’ve been lucky to have family and friends who come bearing bags of poppy seed from the US. With a stash that’s almost always full, I’ve used the classic pairing in cakes, pancakes, donuts, waffles: you name it.

You simply can’t go wrong with lemon and poppyseed. The citrus zing of lemon really blooms the nutty flavor of the delicate seeds no matter what you’re baking.

I’m aware that black poppyseeds are not easily available here. So, yes, you can leave them out. They’re not essential from a structural perspective and you’ll still get fabulous lemon cupcakes in taste and flavor.

When speckled with seeds, the cupcakes gain a beautiful nutty note and textural crunch: the reason why I love them in my bakes.

Lemon Poppyseed Cupcakes | Easy Lemon Cupcakes with Cream Cheese Frosting

How to make lemon poppyseed cupcakes?

The secret to these zesty, light cupcakes that invoke a burst of brightness is a squeeze of fresh lemon juice. It has a more potent tang and wakes up the entire cupcake.

Start by sifting all-purpose flour with baking powder, baking soda, and salt.
Stir in raw sugar and poppy seeds.
Separately, beat two eggs with almond milk, coconut oil, and a splash of vanilla extract.
Pour the wet ingredients over the dry, add lemon juice and zest and mix well until you have a soft dropping consistency batter.

Steps for making Lemon Poppyseed Cupcakes | Easy Lemon Cupcakes with Cream Cheese Frosting

Baking the lemon poppyseed cupcakes

With a small ladle or measuring cup, fill the tray cavities lined with muffin paper three-quarters of the way.
Bake for about 18 to 20 minutes (an inserted skewer should come out clean).
Invert the tray on a rack to take out the cupcakes, and then immediately turn them right side up.

Frosting the lemon poppyseed cupcakes

I wanted to give the slight crunch in the cupcakes a lovely contrast, and the silky texture of the cream cheese frosting did just that.

To make it, beat icing sugar with softened cream cheese till it has a smooth consistency.
For an extra lemony flavor, you can add a spoonful of fresh lemon juice and zest to it.
I didn’t. The natural sweet-tart tang of cream cheese lends the cupcakes enough play on contrast for me.
I suggest refrigerating the frosting for an hour if it’s hot in your corner of the world.
Then pipe it over the cupcakes using a piping bag, or swirl a lavish dollop of the cream cheese frosting using an offset spatula.
A dusting of finely grated lemon zest and some edible flowers for that pop of color were the final touches.

Variation of lemon poppyseed cupcakes

Toppings: The flowers and the lemon zest are just my personal preference and completely optional, so feel free to omit them.

Cream cheese: If you can’t get your hands on regular cream cheese for the frosting, replace it with mascarpone cheese.

Sugar: Anything from regular white sugar to cane sugar will work well for the cupcake recipe.

Oil: I’ve learned that oil keeps the cupcakes soft. Instead of coconut oil, try any neutral-tasting oil. That said, the recipe is not bound to oil. Melted butter works equally wonderfully.

Milk: Thanks to a lactose intolerant digestive system, I am working on cutting down on dairy. Hence, almond milk. You can incorporate any milk you prefer into the cupcake.

Egg: When I was still running a bakery, I made countless lemon poppyseed cupcakes. Ten years of baking them, and never once did I bake them without eggs! But now I'm happy to swap eggs with flax eggs, and it works very well, like in my easy orange muffins.

Serving the lemon poppyseed cupcakes

The cupcakes are best enjoyed fresh, but they do refrigerate well. The oil kept them soft, moist, and flavorful for up to 2 days. That they’ll last beyond that is unthinkable in my household.

Serve them with your fanciest China, and the dainty lemon cupcakes dotted with poppyseeds exude such a high-tea vibe. They instantly calm you and transport you to nirvana with a single taste.

📖 Recipe

Matcha Pistachio Madeleines

July 16, 2021

I’ve baked plenty of madeleines. But with Matcha Pistachio Madeleines, I dared to reinterpret the classic recipe by adding not-so-usual ingredients. At least for traditional madeleines. To say the buttery flavor of the teacakes paired well with the sweet crunch of pistachios and earthy taste of Matcha is an understatement.

Matcha Pistachio Madeleines | Vegan Matcha Madeleines Recipe

Vibrant green, softly fluffy, and like small vessels of joy, the madeleines came out looking pretty as a picture. And the soothing grassy Matcha taste is so delicate that you’re almost looking for it. For those who’re not huge fans of the green tea powder, these vegan madeleines will come as a delicious surprise.

If you enjoy matcha, do try my decadent matcha Basque cheesecake, refreshing mango matcha latte, and baked matcha donuts!

How to make Matcha pistachio madeleines?

There isn’t much to making madeleines. As long as you have a madeleine mold or pan, they are easy to bake, and the trick to getting that telltale hump on one side is chilling the batter. My advice is to give it at least two hours in the refrigerator, but the batter can last up to 2 days.

Start by sifting all-purpose flour, salt, and Matcha.
Add some baking powder to accentuate the characteristic hump further, and then stir in raw sugar.
For the wet ingredients, combine lukewarm almond milk with coconut oil and vanilla extract. Using lukewarm milk makes the batter absolutely lump-free.
Pour the wet ingredients over the dry and mix till you have a homogenous batter. Never overbeat madeleine mixture.
Fold in very finely chopped pistachios (you want the texture, not chunky bits in the mouth).
Cover the batter and then refrigerate. The lower temperature solidifies the oil, giving rise to that unique bump during baking.

Baking the madeleines

With this recipe, I tried a new metallic madeleine mold with cavities so gorgeously deep that the teacakes were nearly the size of smallish cupcakes. I made 10, but with a standard size mold, this recipe will give you 14 to 15 madeleines.

If you’re using a metal pan too, remember to liberally grease the cavities with oil or butter. Then dust it with flour, so the madeleines don’t get stuck in the grooves. For those baking in a silicone mold, skip the greasing.

Whisk the chilled batter once and then spoon it into the cavities only 3/4th of the way. If you go beyond, the madeleines will lose their distinguishing shape. Also, don’t even the batter, let it sit right in the middle of each cavity.
Bake for 14 to 15 minutes till the tops are springy, and a skewer comes out clean.
Let them cool for a minute, then turn the mold over a cooling rack and the madeleines will pop out.

Serving the matcha madeleines

The best time to enjoy madeleines is straight out of the oven: fragrant, crisp-edged, and warm. And because they're so lovely, you can serve them just like that. Or dust a bit of Matcha powder or icing sugar on top.

I never, ever pass up an opportunity to dip my bakes in chocolate. Why not, when you can? So, half of each madeleine was dipped in melted dark chocolate and dusted with pistachio pieces. And, since I like a pop of color with my green, I scattered a few dried rose petals on top.

But all of this is completely optional. Feel free to skip the rose petals, pistachio topping, or even chocolate. Although experience with vegan matcha tart tells me you’ll be missing out.

In case you’re more of a white chocolate lover, you can dip the madeleine in that too, as I did with my chocolate madeleines. Matcha complements white chocolate, and my matcha white chocolate bark attests to it.

Variations of matcha pistachio madeleines

Pistachios: Almonds are a great substitute here. For those allergic to nuts, omit them entirely from the recipe. If you want that extra textural dimension, try folding in chocolate chips. Both dark and white chocolate will pair well.

Oil: Replace the coconut oil with melted and cooled butter. To keep the recipe vegan, you can also substitute it with olive oil.

Milk: Being lactose intolerant, I prefer almond milk. But it’s okay to use any milk here.

Sugar: Since the madeleines are not overly sweet, you’re adding only a small quantity of sugar. So, feel free to experiment with any: cane sugar, regular sugar, or raw sugar.

Toppings: All of them are purely discretionary. Leave everything out. Or dip half the madeleines in white chocolate. Or dunk just one side of the madeleine in dark chocolate. The choice is entirely yours.

My one piece of advice is to make the batter the day before, refrigerate it overnight, then bake it the next morning. Most of the time is spent waiting for the matcha pistachio madeleine batter to cool. This way, you save it and have a delicious snack ready in no time.

📖 Recipe

Cream Cheese Swirl Banana Bread

July 10, 2021

This cream cheese swirl banana bread combines the best of both worlds! Warm, comforting banana bread and decadent, creamy cheesecake! An irresistible combination!

Cream Cheese Swirl Banana Bread | Easy Banana Bread with Cream Cheese

This recipe for banana bread with cream cheese takes the simple, classic banana bread up many many notches. Tangy cream cheese and the gentle sweetness of bananas together make it absolutely divine!

If you like this combination, try my cheesecake swirl brownies, chocolate cream cheese muffins, and cherry cheesecake muffins. For a change of pace, try these decadent banana blondies with brown butter icing!

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Why We Love This Cream Cheese Banana Bread

This is such an easy recipe! You don't need any fancy equipment, no electric beaters, no stand mixers - just a couple of bowls, a spatula, and a whisk.
It tastes heavenly - banana bread with a layer of cheesecake inside!
It's a winner of a recipe! You can make it for a weeknight dessert, take it for picnics, or serve it at your next get-together.

Ingredients

Cream cheese	Bananas	All-purpose flour
Sugar	Baking soda	Salt
Cinnamon powder	Greek yogurt	Coconut oil
Icing sugar	Eggs	Vanilla extract

Recipe Variations

To make this recipe eggless, you can use flax eggs like I did for my coconut peach cake.
Add chocolate chips to the batter to make this banana bread deliciously chocolatey like my eggless chocolate chip cake.
Stir in some walnuts to give this bread a nutty flavor as in this walnut banana bread recipe.

How To Make

Step 1: Make the cream cheese filling. Combine cream cheese, Greek yogurt, all-purpose flour, icing sugar, and a splash of vanilla. Mix until smooth and keep aside.

Step 2: Sift all-purpose flour with baking soda, salt, and cinnamon powder.

Step 3: Mix in raw sugar.

Step 4: In a separate bowl, mash three bananas using a fork. You can keep it chunky or mash it into a purée.

Step 5: Mix in two eggs, vanilla extract, and coconut oil.

Step 6: Pour the wet ingredients over the dry and combine.

Step 7: Mix until the entire batter is just combined.

Steps for making Cream Cheese Swirl Banana Bread

Step 8: Transfer half the bread batter into your prepared loaf pan.

Step 9: Add half the cream cheese mixture by the spoonfuls. Carefully spoon over the remaining banana bread batter. Followed by the remaining cream cheese.

Step 10: Using a butter knife, make swirls in these alternating layers.

Step 11: Bake for 50-60 minutes or until the top is set. The toothpick test doesn't really work in this recipe because of the cream cheese.

Pro Tips

Go deep into the batter with your knife or skewer to create the marbled effect.
In case the top is browning too quickly and the bread is not cooked through, I recommend loosely tenting the pan with foil. It’ll save your bread from burning.
Make sure your ingredients are at room temperature. This helps in making the batter faster and smoother.
Don't overmix the batter. That leads to a dense loaf.
Use ripe bananas for the best flavor.
Let the bread cool completely to help it set and make slicing easier.

Banana bread with cream cheese on a wooden board with a knife.

Recipe FAQs

Do I need to use ripe bananas for this recipe?

Yes, ripe, spotty bananas are the sweetest and most flavorful. However, if your bananas aren't ripe enough, you can place them in an oven and bake for 10-15 minutes at 180 C ( 350 F). Allow them to cool before peeling and using them.

Can I use frozen bananas?

Yes! Just thaw them on your kitchen counter, drain, and proceed with the recipe.

How to store this cream cheese banana bread?

This bread is best stored in the refrigerator. It will stay well for 3-4 days.

Sliced cream cheese swirl banana bread on a wooden chopping board with a knife.

More banana bread recipes

📖 Recipe

Banana Granola

July 6, 2021

Making fresh granola is extremely satisfying because baking it requires little effort, but Banana Granola truly takes it up a notch. My go-to breakfast accompaniment is a delicious blend of crunchy nuts, caramelly bananas, and spices that make the flavor pop.

Banana Granola | Easy Healthy Banana Granola Recipe

Not to say it’s an easy, healthy, and delicious recipe to start your day on the best note! My mornings tend to get a little hectic, and finding a quiet corner of peace is a challenge. So, when I do, I like to sit with a bowl brimming with seasonal fruit, yogurt, and plenty of homemade granola.

Made with simple, wholesome ingredients, for us, compulsive snackers banana granola is also the perfect munchy to have at hand.

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Why We Love Homemade Banana Granola

Making your granola can be such a fun activity with the family! You can get the kids to measure, chop and mix. You could take turns stirring the mixture when it’s in the oven (under supervision, of course).

It’s a valuable way for the children to understand the importance of using and eating natural, nutritious ingredients. Also, the excellent taste and flavor are incomparable to the packaged stuff available out there.

Plus, it’s a nice way to use up any old bananas lying around, which is always the case in my home. The riper, the better. They not only mash well but also lend a flavor eerily similar to banana bread.

Recipe Ingredients And Substitutes

Play around with the recipe as much as you want. Granola isn't restrictive at all. Change what you don’t love with any ingredient you prefer.

Oil: I prefer the nuanced nutty aroma of coconut oil. It pairs incredibly well with bananas. But you can use olive oil or any vegetable oil here.

Seeds and nuts: Use any seeds and nuts you have available. You can even mix and match here. Cashews, hazelnuts, and pecans: all are exceptional options. Even peanuts match well with the mild flavor and sweetness of bananas.

Honey: Maple syrup is an excellent substitute for honey. If you find the granola not sweet enough, adjust it by drizzling the syrup or honey on top.

Dried fruit: If dates are not your thing, switch them with raisins or even dried pineapples. Any dried fruit is an option, as long as you stir it in after the granola is baked. Adding them before makes the dried fruit chewy.

Gluten-free banana granola: Sub the regular oats with certified gluten-free rolled oats. You can even replace a small portion of the oats with puffed rice or popped amaranth.

How To Make

Step 1: Begin by preheating the oven to 180 C. Line a baking sheet with baking paper.

Step 2: Combine rolled oats, seeds, walnuts, and almonds in a large bowl.

Step 3: In a separate bowl, mash the bananas and stir in coconut oil and honey.

Step 4: Whisk in a pinch of cinnamon to boost the natural flavor along with vanilla beans or extract to give it an aromatic highlight.

dry ingredients for granola in a large bowl and wet ingredients in a small white bowl.

wet ingredients on dry ingredients in a large bowl.

Step 5: Stir the mixture very well, and then add to the dry ingredients.

Step 6: Spread evenly on the prepared tray. Bake for about 30 – 40 mins.

Step 7: To make sure the granola gets an even golden hue and bakes without burning, stir and toss it every 10-15 mins. The granola should look toasted and golden.

Step 8: Right at the end, and after you take out the granola from the oven, stir in chopped dates.

Baked banana granola in a bowl on a blue tray.

Recipe Ingredients And Substitutes

Play around with the recipe as much as you want. Granola isn't restrictive at all. Change what you don’t love with any ingredient you prefer.

Oil: I prefer the nuanced nutty aroma of coconut oil. It pairs incredibly well with bananas. But you can use olive oil or any vegetable oil here.

Honey: Maple syrup is an excellent substitute for honey. If you find the granola not sweet enough, adjust it by drizzling the syrup or honey on top.

Gluten-free banana granola: Sub the regular oats with certified gluten-free rolled oats. You can even replace a small portion of the oats with puffed rice or popped amaranth.

How To Serve

Like the making, serving granola is a fun exercise in creativity. Pander to your taste, craving, and indulgence. Top the banana granola with fresh cherries (or any fruit you prefer).

It is perfect with a bowl of yogurt, making my breakfast scrumptious with a pop of nourishment, and gives me loads of energy to soldier on for the rest of the day.

To make it more indulgent, dress it in chocolate chips or chopped dark chocolate. Remember to use good-quality dark chocolate to keep the health quotient intact.

And if you’re looking for something even more indulgent, no one is stopping you from binging on banana granola with ice cream. The combination is bang on.

More Easy Granola Recipes

📖 Recipe

Lemon Cheesecake

July 4, 2021

This classic, simple lemon cheesecake will brighten your home all year round. It is rich, creamy, and bursting with springy lemon flavor. Add a cookie crumble base and gorgeous white chocolate ganache topping, and you've got a divine treat. The smooth and delicately sweet ganache perfectly complements the lemony cheesecake filling.

Lemon Cheesecake | Easy Lemon Cheesecake Recipe

This Lemon Cheesecake is simple to make and very nearly foolproof. As with all my cheesecake recipes, I encourage you to embrace the imperfections and cracks, because I guarantee you - the flavors will make it a star no matter what.

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How to make lemon cheesecake

As I said, this recipe is quite simple. We'll whip up a quick crust using cookies and butter. Beat together a filling that requires regular pantry ingredients. Bake and chill the cheesecake, before decorating! Honestly, the hardest part may just be the waiting as the cheesecake sets.

Always start with the crust because while it bakes, you can prep the filling.

Crush Marie biscuits and combine them with melted butter using your hands till you have a damp, uniform crumb.
Press the crumbs on the base of a spring bottom pan. Pack them tightly.
Let the crust bake for ten minutes, until golden in color.

Make the lemon cheesecake filling

Using an electric beater, blend sugar with cream cheese. Ensure all your ingredients are at room temperature to get the texture right.
One egg at a time, add in three eggs after the sugar-cheese mixture is smooth.
Add in all-purpose flour, Greek yogurt, and vanilla extract. Mix well.
Now whisk in lemon juice, lemon zest, and a few drops of pure lemon oil or lemon extract ( if you have some handy).

Steps for Lemon Cheesecake | Easy Lemon Cheesecake Recipe

Bake the cheesecake

Remember to wrap foil tightly around the outside of the bottom edge of your cake pan to catch any leaks and avoid creating a mess in the oven.

Pour the lemony batter onto the baked crust.
Bake at 160C for 45-50 minutes, until the top looks a bit set but is still a little jiggly.
Turn off the heat, open the oven door partially, and let the cheesecake sit in the oven for another 30 minutes.
Now let it completely cool on the countertop and refrigerate for at least 8 hours. I like to make my cheesecake a day in advance so they chill overnight and set very well.

Serving the lemon cheesecake

This cheesecake does not need any adornment at all, but I decided to opt for an extra decadent touch with a lemony white chocolate ganache! This took a few minutes to make and was such a lovely addition.

White Chocolate Ganache for Lemon Cheesecake | Easy Lemon Cheesecake Recipe

White Chocolate Ganache w/ Lemon (optional)

Melt together the white chocolate and cream in a pan set over simmering water.
Stir until the chocolate starts melting.
Take it off the heat. Whisk well until you get a nice, glossy mixture.
To this, stir in some lemon zest for that bright flavor.
Top the cake with the ganache.
To pretty it up, even more, add some cherries and edible flowers if you wish. Any seasonal fruits will do!

You can forego the ganache and just use fruits on top, or enjoy it as is.

Variations of the lemon cheesecake

Flour: You can easily substitute cornstarch for all-purpose flour as a binding agent.

Eggless: To make this cake eggless, you can follow the recipe for my saffron cheesecake.

Greek yogurt: You can easily use well-drained homemade yogurt or regular cream instead of Greek yogurt. Sour cream will work very well here too.

More easy & delicious cheesecake recipes

📖 Recipe

Chocolate Sheet Cake

July 1, 2021

Who said a chocolate cake can’t be a snacking cake? It absolutely can, and the chocolate sheet cake proves it. Baked with 70% dark chocolate, doused in luscious chocolate frosting spiked with coffee, and topped with sea salt for that pop of flavor, you can munch on the cake throughout the day or week (if it lasts that long).

Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

The cake fulfills the “chocolate craving” we all have once in a while without sitting heavy. And that’s despite the chocolate in the cake and the ganache. All because it has a much lighter profile than these gluten-free brownies or Swedish chocolate cake: the sign of a perfect everyday cake.

What is a sheet cake?

Sheet cakes are popular in the US, particularly in Texas. The pan they are baked in lends them their name. It is a large, rectangular, shallow pan, sometimes called a jelly roll or half-sheet pan that bakes a single layer of cake fit to feed a crowd.

The cake itself is mellow but buried under an avalanche of chocolate ganache. It’s popular because it’s ridiculously easy to make yet looks like a work of art and tastes out of this world.

How to make chocolate sheet cake?

Begin by melting chocolate and coconut oil in a double boiler (a glass or metal bowl fitted over a pot containing an inch or two of simmering water).
When the chocolate is just about melted, Take it off the heat and mix it well. You’ll get a thick, glossy mixture.
While the mixture is still warm, whisk in coconut sugar. After the sugar is dissolved, stir in coconut milk and vanilla extract.
Sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. (Sifting homogenizes the ingredients and makes sure there aren’t any lumps in the batter).
Pour the wet ingredients over the dry and whisk till you have a dense batter with a soft dropping consistency. The batter is thicker than a regular cake but not as much as a brownie. (If the batter feels too thick, add some milk to correct the consistency.)

Steps for making Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

Baking the chocolate sheet cake

Pour the glossy batter into a pan. I used an 8-inch square one. Bake for 25 minutes.
A skewer should come out with a few moist crumbs attached. A clean skewer means you’ve overbaked the cake.
Let it cool and then transfer to a cake platter. Or, for convenience, serve it right in the pan itself.

Making the chocolate ganache

While the cake bakes, get started on the frosting that tricks you into eating far more cake than you should.
On a double boiler, melt the chocolate and coconut milk. Reach for the good stuff here. It will make a world of difference, giving the cake a solid body and rounded taste.
I used 70% couverture by Callebaut both in the cake and the frosting.
As the chocolate starts to melt, take it off the heat and stir in a teaspoon of instant coffee. The coffee takes the backstage but shines more light on the chocolate, adding depth to the flavor profile.
Whisk till completely melted, let cool, and then spoon on the baked cake.

Ingredient substitutes for sheet cake

Sugar: Whenever possible, I like to incorporate unrefined sugar in my bakes. For this chocolate sheet cake, it was coconut sugar. But by all means, use any sugar you have from regular to cane.

Flour: I am 100% certain that the recipe will be fantastic with buckwheat flour. You can even switch the all-purpose flour with whole wheat. Or you can do a mix of two: wholewheat and all-purpose, or mix in some other flour you fancy.

Ganache: Adding coffee to the chocolate ganache is entirely optional. Please feel free to leave it out. To make the frosting richer and more decadent, replace coconut milk with coconut cream. You can even use regular, full-fat milk or cream.

How to make vegan chocolate sheet cake?

Since all the ingredients I used for the recipe are plant-based, you can make the cake vegan by utilizing dairy-free chocolate.

Serving the chocolate sheet cake

The cake needs no embellishments. The super scrumptious and luscious ganache does it all. However, I did top it with a few sea salt flakes to accentuate the flavor and wake up the subtle nuances of baking chocolate.

And since I had a few stragglers from a batch of chocolate-covered coffee beans, I made use of them too. But these frills are completely discretionary. You and I may know that we haven’t slaved over it, but it appears a culinary masterpiece to everybody else even if you leave it as-is.

The cake is phenomenal no matter when you eat it. Slice it right from the pan and serve it warm with scoops of ice cream. Or let it chill in the refrigerator if you love a gooier and denser texture. And, no, the chocolate sheet cake doesn’t dry out when cold. The ganache becomes more fudge-like, tempting you to nibble on it again and again.

📖 Recipe

Vegan Chocolate Cherry Muffins

June 28, 2021

There is no better pairing than the notes of chocolate and cherries blended in one. So, when you use the last of the cherries of this season to create chocolate cherry muffins, you bake a song! Pockets of gooey dark chocolate and juicy cherries in a tender crumb are just irresistible!

Vegan Chocolate Cherry Muffins | Easy Fresh Cherry Muffins with Chocolate

I know cherries are always magical in bakes, and chocolate does its bit. But the combination of the two has an out-of-this-world taste, making the moistest, fluffiest, and gooiest muffins ever!

How to make vegan chocolate cherry muffins?

Always start with the buttermilk. It saves time. For these, I mixed coconut milk with vinegar and let it rest for a couple of minutes.
In the meantime, sift whole wheat flour, baking soda, baking powder, and salt in a separate bowl. Then mix in coconut sugar.
To the buttermilk, whisk in vanilla extract and coconut oil.
Pour the wet ingredients over the dry and combine them gently with a spatula. Don’t overmix because you will be mixing again when you add the cherries.

Steps for makingVegan Chocolate Cherry Muffins | Easy Fresh Cherry Muffins with Chocolate

The batter will be pretty thick and very different from cake batter. If it feels dry to you, add milk in small increments until all the ingredients are just moistened enough.
Add in pitted and halved cherries and chocolate chips. Again, fold them using a very light hand. The reason being more mixing develops the gluten strands, which makes muffins dense and hard.
A word about the chocolate chips - My true love is bittersweet dark chocolate, so that’s what I used. But if your palate runs towards a sweeter and lighter note, feel free to use white or semi-sweet chocolate, as long as it is baking chocolate.

Baking the chocolate cherry muffins

Grease the cups of your muffin tray or line them with paper or silicone liners (both do mess-free wonders).
Scoop the batter. I have a 12-cup tray and the batter was sufficient for just nine. So, I filled the empty ones with water a quarter of the way. It’s a simple trick to even baking and making sure the bare cups don’t get scorched.
Cherry muffins are a quick bake and done in 20 to 22 minutes. Don’t overbake. Your skewer should come out clean with a few moist crumbs attached.
Wait a few minutes before you take them out of the tray, and then cool the muffins on a wire rack (to prevent soggy bottoms).

Variations of muffin recipe

There are a lot of ingredient substitutes you can use in a muffin recipe. The next best thing to chocolate in any recipe that calls for cherries is almonds.

Use almond meal or chopped almonds for healthy fats, especially if you’re having the muffins for breakfast. You can even top them with almond slivers. Toasted, they lend a gorgeous crunch factor.

What is the best flour for muffins?

All-purpose flour is the obvious choice. It keeps the crumb light and airy. But if you want a more wholesome version, try wholewheat flour as I did for my orange muffins. You can also use buckwheat flour to make gluten-free muffins.

Which oil is best for muffins?

Any neutral-tasting vegetable oil is best if you don’t prefer coconut oil.

Which sugar to use for muffin recipes?

Any sugar will do, from regular to cane. I’ve used them all for different muffin recipes. Coconut sugar does impart a slightly darker hue to the muffins. That’s why mine were brown. Regular sugar will give you lighter, almost blonde-hued muffins.

If you want to go completely sugar-free, try jaggery powder. Hop over to my banana granola muffins for the exact recipe.

Which milk to use to bake muffins?

What makes a muffin moist? Buttermilk. So long you add it to the recipe, your muffins will have domed tops with incredible texture. It doesn’t matter which milk; use what you have at hand. I simply prefer coconut milk because it enriches and amplifies the taste.

Some more muffin recipes:

Plum cardamom muffins
Vegan blueberry lemon muffins
Feta spinach muffins (an excellent savory snack)
Chocolate protein muffins (great post-workout treat)

Serving the vegan chocolate cherry muffins

Even without eggs, the muffins rose really well. They needed just a light dusting of icing sugar, if that, and were ready to be devoured warm!

The best part? Because they are vegan, refined sugar-free, have whole wheat, and use only dark chocolate (the healthiest option), we had no qualms about having them as breakfast. The chocolate cherry muffins make for a feel-good and (sort of) wholesome snack.

📖 Recipe

Homemade Garlic Cheese Bread

June 25, 2021

This homemade garlic cheese bread is a delicious, comforting bake - buttery, garlicky, with crisp edges, soft, fluffy center, and plenty of melty cheese. It’s an easy cheesy garlic bread recipe that comes together with simple ingredients and delivers big flavors, every time!

Baked garlic cheese bread in a baking dish.

Freshly baked and full of garlicky goodness, this bread is hard to resist straight out of the oven. The butter, garlic, and cheese melt into every bite, making it a perfect side, snack, or party favorite. Soft, fluffy, and incredibly flavorful, this bread beats even a restaurant garlic bread!

Love cheesy breads? Then you must try my Korean cream cheese garlic bread, easy pull-apart pizza bread, and cheesy bubble bread!

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Why You'll Love This Recipe

✨ This garlic cheese bread from scratch is easy and quick to make. With everyday ingredients and simple steps, this bread is wonderful for beginner bakers, too.

✨ With its crispy golden top, soft crumb, and gooey melty cheese, this bread is really hard to resist and flies off the table in no time!

✨ Packed with fresh buttery garlic flavor, this easy cheesy garlic bread is so satisfying and comforting. Just like a restaurant-style garlic bread!

✨ Wonderful as a side for pasta, soups, or as a snack on its own. Like my Olive Garden breadsticks, this garlic cheese bread is also fantastic for dipping in my simple tomato sauce or yum yum sauce. It's so so good!

✨ This recipe is so easy to customize - add herbs, chili flakes, or any cheese you like.

Reader Love ❤️

Most amazing bread I ever made. Thanks for the recipe. - Pratibha

Recipe Ingredients

Labelled ingredients for making homemade garlic cheese bread.

Flour: This recipe uses all-purpose flour. You can easily replace it with bread flour for a chewier bread.

Milk: Whole milk works the best for a rich, tender texture.

Olive oil: For flavor and moistness.

Cheese: Use whatever hard cheese is available to you. I love to use mozzarella for its gooey texture and that cheesy pull. But I have also used the combination of mozzarella and cheddar. My only suggestion is to stick to a cheese that melts nicely.

Yeast: You can use active dry yeast or instant yeast. Please make sure your yeast is fresh.

Butter: I used salted butter for making garlic butter.

Garlic: I highly recommend fresh garlic here for the best flavor.

Please see the recipe card below for full information about the ingredients and quantities.

How To Make Homemade Garlic Cheese Bread

Recipe Video

Step-By-Step Instructions

A bubbly yeast and water mixture in a small measuring cup.

Step 1: In a small bowl, dissolve yeast and sugar in the milk. Let it stand for 5-10 minutes until foamy.

Flour, olive oil, and yeast mixture in a stand mixer bowl.

Step 2: In a large bowl, mix the flour and salt. Add olive oil and the bubbly yeast mixture.

Bread dough in a glass bowl on a printed kitchen towel.

Step 3: Knead the dough in a stand mixer for about 8-10 minutes, until a soft, slightly sticky dough is formed. You can also knead the dough by hand if you don't have a stand mixer.

Step 4: Transfer the dough to a lightly greased bowl, cover, and let it rest for 20-30 minutes.

A mixture of butter, garlic, and parsley in a small bowl.

Step 5: Combine the softened butter, minced garlic, and chopped parsley in a small bowl.

Rolled out, scored dough in a baking dish.

Step 6: Transfer the proofed dough to a lightly floured surface and roll it into a rectangle so it fits into your baking dish. Use a sharp knife and make a crisscross pattern on the dough.

Bread dough brushed with garlic herb butter in a baking dish.

Step 7: Brush the garlic butter liberally on top of the dough and also inside the slits.

Bread dough brushed with garlic herb butter and stuffed with cheese pieces.

Step 8: Insert pieces of cheese in the slits. Cover and let the dough proof for 30-45 minutes or until it is very puffy.

Step 9: Bake the bread for 25-30 minutes or until it's golden brown on top. Let the bread rest for 5 minutes before serving warm.

Garlic bread with melty cheese in a pan.

Pro Tips

Make sure your yeast is fresh and active. The best way to check that is by dissolving ½ teaspoon of yeast in half a cup of warm water. Leave for 5-10 minutes. If the mixture gets frothy and bubbly, then your yeast is good to use.
Use warm milk. The best temperature is 40 C / 100-105 F. Hot water kills the yeast, and cold water slows it down.
Knead the dough well. Proper kneading helps develop gluten, which gives the bread structure and that lovely soft texture.
If your dough feels too dry, add water or milk one tablespoon at a time. If the dough feels too sticky, add more flour, again just 1 tablespoon at a time.
Avoid adding too much extra flour. Add just enough to make a soft and slightly sticky dough. This is a sign of well-hydrated dough that will give a better and more airy texture to the bread.
Be generous with the garlic butter. Make sure you brush it into every nook and cranny, so every bite is packed with flavor.
Want a cheesier bread? Add more cheese in between the scored dough.
I used a 9 x 6-inch baking dish. You can use a 9-inch round or square baking pan, too. A bigger pan will yield a slightly flatter bread. A smaller pan will give a thicker bread. Please adjust the baking times accordingly.
For the best and most consistent results, please use a kitchen scale to measure your ingredients.

Recipe FAQs

Can I make the dough ahead of time?

Yes, you can make the dough and let it rise in the refrigerator overnight. Let it come to room temperature before shaping.

Why didn't my bread rise properly?

This can happen if the yeast is inactive, if the dough did not get kneaded enough, or if the dough didn't get enough time to proof.

How do I store garlic cheese bread?

This garlic bread from scratch tastes best the day it's made. Store any leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or air-fryer for the best texture.

What's the best cheese to use for cheesy garlic bread?

Use any hard cheese that melts well. I like to use mozzarella, but a combination of mozzarella and cheddar is also fabulous! Cheddar brings a ton of flavor, like in my jalapeno cheddar bread!

More Easy Cheesy Breads

📖 Recipe

Cherry Galette

June 23, 2021

This Cherry galette is a simple, rustic dessert that's bursting with summer sweetness! Buttery crisp crust filled with juicy fresh cherries, this delicious galette is a breeze to make!

Rustic Cherry galette on parchment paper.

A galette is a free-form tart and one of my favorite ways to showcase fresh fruits. From apple galette to plum galette, I love to make them all. Why? Because you don’t need a pie dish, fancy skills, or even perfection. Very rustic, galettes are not about picture-perfect aesthetics. You mix, roll, fill, and bake. The charm of a cherry galette is in its imperfect, golden edges and the fruit bubbling through the folds.

Whether you're hosting a brunch or just want something lovely with your evening tea, the fresh cherry galette fits the bill beautifully.

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Why You’ll Love This Recipe

✨Each bite has a perfect filling-to-crust ratio with sweet, jammy cherries nestled in a buttery, flaky crust.

✨Perfect for any time of the day! Serve it warm with a scoop of vanilla ice cream, and you’ve got dessert sorted. Or enjoy a slice for breakfast with Vietnamese iced coffee.

✨Hate fiddling with pie crusts and lattices? Easy cherry galette is for you. Whether your galette crust ends up round, oval, or vaguely rectangular, it will look charming and effortlessly elegant.

✨Making crust is easier than you think. The buttery, tender galette crust is so much better than store-bought. Once you try it, you may never go back. Don’t have the time? Make a cherry galette with puff pastry. I tried a strawberry puff pastry tart, and it was ready in under 30 minutes!

✨This classic cherry galette is a summer favorite of mine. But the recipe is endlessly adaptable. You can fill it with stone fruits (do try peach and cherry galette), berries, or even create a savory version like tart cherries galette.

Made this today, turned out amazing! Going to try with blueberries over the weekend too since we've just got a bunch!

Cherry Galette Recipe Ingredients

Flour: All-purpose flour is the best for making a flaky, buttery crust for cherry galettes.

Sugar: Use powdered sugar for the crust batter and granulated sugar for the filling. You can use granulated sugar for both!

Butter: I used cold salted butter. Feel free to use unsalted. Simply increase the quantity of salt to 1/2 teaspoon. For the flakiest crust, make sure the butter is chilled.

Cherries: We’re getting some really nice fresh cherries in the market, so I’d 100% recommend them. Their flavor is unmatched! You can use frozen (thawed and drained) in a pinch.

Please see the recipe card for full information about ingredients and quantities.

Variations

Polenta: I like to sprinkle some on the rolled-out pastry. It’s not for taste but rather to stop the crust from getting soggy. Don’t have it? Sprinkle almond meal on the rolled-out galette crust before you add the cherry filling. Or just leave it out.

Sugar: The sugar quantity depends on the sweetness of your cherries. Taste your fruit before baking and adjust accordingly. I use white sugar, but raw sugar or cane sugar will do the job just fine.

Flour: Whole wheat flour is a great substitute. For a gluten-free cherry galette, try buckwheat flour. I made an apple marzipan galette with it, and it had the best nutty flavor and a tender texture.

Make vegan cherry galette: Swap the butter in the pastry with chilled coconut oil or your favorite plant-based butter. Skip the egg wash, too. Use plant milk or cream instead.

How to make a cherry galette

A bowl with flour, butter, sugar, and salt.

Step 1: Combine the flour, sugar, and salt in a large bowl.

Crumbled flour and butter mixture for pie crust in a bowl.

Step 2: Rub the cold butter into the mixture, using your fingertips. When it resembles large, coarse breadcrumbs, add in the ice-cold water, a tablespoon at a time.

Step 3: Bring the dough together using your hands. Add an extra tablespoon or two of water to bind the dough, if needed. This will clump together in a ball easily. Bring it together in a disc. Flatten it a bit. Cover with cling wrap and refrigerate for at least an hour.

Step 4: Toss together the cherries, sugar, cornstarch, and vanilla extract in a bowl.

Rolled out pastry dough sprinkled with polenta on top.

Step 5: Lightly flour your work surface and roll out the dough into a 10" circle. Sprinkle the polenta on the rolled out dough, leaving a 2" border around.

Cherry filling on top of rolled out pastry dough.

Step 6: Arrange the cherries on top of the polenta.

Edges of pastry folded over the cherry filling and brushed with egg wash.

Step 7: Fold the edges of the dough over the fruit to partially cover them. Brush the crust with egg wash and sprinkle some sugar for extra crunch.

Baked cherry galette on parchment paper.

Step 8: Bake for 30-40 minutes, or until the crust is golden and the juices are bubbling. Let it rest for at least 15 minutes. Serve warm or at room temperature. Enjoy!

Cherry galette cut into 8 slices on parchment paper.

Top Tips

Make sure your ingredients for the pie crust are chilled. Cut butter into small cubes and freeze for a few minutes. The water for binding the dough should be ice cold. Cold ingredients inhibit gluten development and ensure the crust is tender and flaky.
Try not to handle the dough too much. Once you start adding the water, the dough will come together very quickly. Please do not knead the dough.
Don't add more water than necessary. The amount of water your dough will need will depend on how hot or humid your kitchen is. The dough should feel soft and hydrated. If you press it in your hand, it should hold. Add more water if it feels too crumbly or dry.
I like to sprinkle a couple of tablespoons of polenta on the rolled-out pastry dough so the cherry juices don't seep in too much and make it soggy. This is an optional step. You can also use almond meal or just leave this out.
Let the galette rest for 10-15 minutes before serving. This will allow the juices to settle.
The amount of sugar you will need in the filling will depend on how sweet or tart your cherries are.

How To Serve

Hot, warm, or cold, serve this rustic cherry galette however your heart desires. It’s downright delicious at every temperature.

I love serving mine with a big scoop of vanilla, coffee ice cream, or chocolate almond ice cream! But you could easily pair it with:

A dollop of plain Greek yogurt for a tangy contrast
A swirl of lightly sweetened whipped cream

A slice of cherry galette with a scoop of vanilla ice cream on a plate.

Recipe FAQs

What is a galette made of?

A galette, a rustic, free-form pastry, is made from simple ingredients - flour, cold butter, sugar, salt, and a filling. The filling can be sweet or savory. For sweet galettes, like this cherry one, you typically use seasonal fruits tossed with a bit of sugar and cornstarch (to thicken juices), and flavorings like vanilla extract, or citrus zest.

How is a galette different from a pie?

Both galettes and pies use similar dough. The difference lies in the form and ease. A pie has a structured crust, while a galette is folded casually around the filling. It’s freeform, so it’s much simpler and quicker to assemble. Plus, galettes look like beautiful rustic desserts while pies are more polished, like this classic cherry pie.

What cherries are best for this galette recipe?

Fresh cherries are best, especially when they’re in season, juicy, and full of flavor. But you can make a cherry galette with frozen cherries or even canned cherries. Just be sure to thaw and drain them well to avoid excess moisture in the galette.

How do I stop my galette from getting soggy?

Dust the base of your dough with a polenta or almond meal before adding the filling. It’ll soak up excess cherry juices and add a subtle crunch without changing the flavor. The cornstarch in the filling also plays a key role. It helps thicken those lovely juices as the galette bakes, keeping the crust crisp.

How to store cherry galette?

Honestly, galettes rarely last long! But leftovers can be kept in an airtight container at room temperature for 2–3 days.

Why will guests swoon over a mulled wine cake?

How to make mulled wine cake?

How to bake and garnish the wine cake?

Make the cake more festive

Tips, tricks, and answers on mulled wine cake

What is mulled wine?

How to make sure the cake doesn't stick to the Bundt pan?

How to check for cake doneness?

How to make a double boiler?

What else can you use in mulled wine cake?

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📖 Recipe

Mulled Wine Cake

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Cheesy Twice-Baked Potatoes

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What Is Japanese Cheesecake?

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The cream cheese filling

Make the meringue

Prep the pan and the tray

Bake the jiggly Japanese cheesecake

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Japanese Cheesecake

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Pumpkin Sheet Cake

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