Easter

Saffron Caramel Drip Cake with Peach Topping

September 8, 2023 by Bhawana

Hello, friends. Happy Spring!
Weather has been really crazy this year. We already had a glimpse of spring weather in February. February was really mild, with no snow storm and the highest temperature was in 70’s. I remember the day with the highest in 70’s because it was so good outside in February that we wanted to fire the grill and enjoy the sunshine. But later that week we were again home arrest due to snow storm, wind and cold.

Spring rain, an epitome of romance but since last week this glistening rain that drenched the heart with love ruining my schedules, car, clothes and most important my shoes. (I hate rain boots!) Traffic, closed bridges, mess everywhere makes me more vulnerable to depression and the only saving grace that’s brings back my sanity is my “Ginger Tea”. Keeping my tea time in mind I wanted to bake a coffee cake that goes well with my tea and compliment the season too. While browsing Vikas Khanna’s book during my “me time” his apple saffron cake tickled my fancy and pushed me to wear the apron. The recipe was eggless and that makes it just perfect during sacred navratris week.

Thanks to my pantry, all the ingredients were available but I tweaked the recipe with a peach to make it more cordial to the season. The hustle and bustle in the kitchen while baking is so gratifying and the aroma enveloping the kitchen makes it a worth while! The yogurt and apple cider vinegar in cake to replace eggs did their job really well. The saffron caramel was the star of the evening and we are still relishing it with apple and bananas.

This cake is dedicated to celebrate arrival of spring and love for peaches. The day amidst rain, mess and chaos was so rewarding in the evening with a cup of steaming ginger tea and piece of delicious cake. Even the rain outside was so calming and blissful now, when the family is around, playing board games with this delicious treat.
Thank you Vikas Khanna

Saffron Caramel Drip Cake with Peach Topping

Recipe Type: Baking/Cake

Author: Bhawana

Ingredients

For Caramel-
1 tsp. Saffron
1 cup Water
1/2 cup Butter, softened
1/4 cup Heavy Cream
Peach Slices as needed
Cake-
1 1/2 cup All- Purpose Flour
3 tbsp. Cocoa Powder, unsweetened
1 tsp. Baking Soda
1 cup Sugar
Zest of 1 Orange
5 tbsp. Oil
1 cup Plain Yogurt
1 tbsp. Apple Cider Vinegar

Instructions

Crush saffron with sugar in mortar and pestle until well combined.
Mix butter and saffron sugar until smooth.
Cook the mixture in a heavy-bottom pan on medium heat.
Cook it for 3-4 minutes and add peach when sugar begins to caramelize.
Cook the peaches on low heat until soft.
Now add cream and gently mix it.
Keep it aside to cool down.
Preheat oven at 350° F.
Mix together flour, cocoa powder, baking soda, sugar and orange zest.
Now add oil, yogurt and vinegar. Mix it well until smooth with no lumps.
Pour the batter in a greased baking pan.
Bake for 30-40 minutes until the wooden pick inserted in center comes out clean.
Cool the pan and carefully inverted the cake on serving plate.
Arrange the pear slices on the cake and drip the caramel on edges of the cake.
Serve with steaming coffee or tea.

Tiramisu Cake With Eggless Mascarpone Filling And Whipped Cream Frosting

July 7, 2023 by Bhawana

Wow, January of 2017 has already disappeared in the past. It’s February and its a birthday month of, “love of my life”, my son. Its been 10 years since God has blessed us with this beautiful gift. These 10 years has been full of love, happiness, hugs, kisses and baking. Yes! baking, cooking and blogging, coincidently I started my blog in the very same year he was born. When people fuss about cooking and cleaning with the new born baby , I don’t know from where I get the strength and courage to start a food blog. After so many years if I try to look back how I managed to cook and blog with no help and a new born baby, everything seems to be foggy and fuzzy. But the pleasure of being a creator gives me an immense satisfaction and happiness all through this journey.

Motherhood teaches you a lot. It really enhance your capability to love another person beyond measure to a extent that your life revolves around that small bundle of joy. Now that my son is entering in to double digits, its a big milestone for me. I am very proud looking at his transitional phase from a boy to a teenager but cannot hide my nervousness too. I am so used to of hearing mom all the time that I started missing that sound when he is not around. Though I am not ready to push him to live and learn by himself but still now a days I keep on telling him, you are 10, be independent, why you need mom for everything? That’s my duty to teach him how to fly…fly all alone!

Good parents give their children Roots and Wings.
Roots to know where home is,
Wings to fly away and exercise what’s been taught them.
Dr. Jonas Salk

I have no doubt in saying that my son is a huge fan of my baking. His confidence sometimes makes me feel guilty about the fact that I am not a trained baker. I am so embarrassed when he declares to the world that his mom bakes the best cakes. He likes whipped cream frosting better than butter cream frosting. I always try to customize my baking according to his taste. We don’t wait for occasions to bake a cake, all what it needs is any free time of the day in the kitchen, with lots of love and laughter.

He has always been my little helper, my taster, my admirer and a big motivator in the kitchen. Whenever I finish making cream frosting, he is always there to lick a bowl and a whisker. This is a ritual and even I make sure to make frosting when he is around. Now that he is growing up, I sometimes fear of losing these moments with him.

Dear Son,
I love you and will always there for you.
A very very Happy Birthday to you.
Big hug and lots of kisses!

Tiramisu Cake With Eggless Mascarpone And Whipped Cream Frosting

Author: Bhawana

Ingredients

Vanilla sponge Cake
For the coffee syrup–
2 tbsp. Instant Coffee Powder
1/2 cup Water
1/3 cup Sugar
Espresso extract–
2 tbsp. Instant Coffee Powder
3 tbsp. Hot Water
For the filling and frosting–
8 oz. Mascarpone Cheese
1 cup Powdered Sugar
1 tsp. Vanilla Extract
2 cups Heavy Whipping Cream

Instructions

For the espresso extract, whisk together espresso powder and hot water.
Set aside or use espresso from coffee machine.
For the coffee syrup, in a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in 1 tablespoon of the espresso extract. Set aside.
For the filling, combine mascarpone, 1/2 cup powdered sugar and 2 tbsp. coffee syrup just until smooth. Cover with plastic wrap and refrigerate
For the frosting, beat the cream, 1/2 cup powderedsugar and 2 tablespoons Espresso extract until stiff. Fold 1/2 cup of filling mixture in it.
To assemble the cake, place one plain cake layer on a serving plate.
Using a thin skewer, poke holes in cake.
Pour coffee syrup over cake, then spread half of the filling mixture.
Place another cake layer; poke holes in cake.
Pour coffee syrup over the second layer and spread with the remaining filling.
Spread sides and top of cake with frosting.
Decorate the cake according to the taste.
Refrigerate before serving.

Melon Balls Salad With Minty Lemon Vinaigrette

September 7, 2022 by Bhawana

Do you count calories and keep track of your diet?
Please, avoid yes! I am already in a state of depression as summer is coming and taking off fluffy jackets will force me and others to see the reality. Every summer I buy new clothes and promise myself that next summer I will lose weight and wear all my old dresses comfortably and look better. I think purging old clothes in spring must be the idea of a person dealing with the same situation. No old clothes, no evidence, no depression, just feeling good and eat!! How I wish! dreams know no bounds…

But yes, we are living in the real world and dealing with real issues. And having a fit and healthy body is everybody’s priority now a days. Eating good and healthy are the talking points these days. There is another term “Organic” really popular in the present time. There are so many diets to follow, equipment, exercises and top of all free advices of what to eat and what not. All this chaos baffled you so much that you crave for more sugar to fight with the confusion.
For me its like a new year resolution only started later in spring, motivated all summer, pushing myself in fall, eating and living in denial in winter. I totally blame the festive season and fluffy jackets for it. 😉

I don’t believe in diets, may be because more I deprive myself, I’m going to crave it more. I like to eat everything I like, but in moderation. Apparently, I like to cook at home and it helps me in control of ingredients I am using in food.

It is a well known fact that the best way to start your day is by eating fruit. It will kick start your metabolism, boost the energy and naturally cleanse the whole system. This melon salad with a minty dressing is a recipe for such days when you wanted something quick, healthy and very chic.

Melon Balls Salad With Minty Lemon Vinaigrette

Recipe Type: Salad

Author: Bhawana

Ingredients

Cantaloupe
Water Melon
Few Mint Leaves
Vinaigrette-
3 tbsp. Lemon Juice
1 tbsp. Honey
3-4 Mint Leaves, finely chopped
1 tsp. Meyer Lemon infused Olive Oil
1/2 tsp. Fig Balsamic Vinegar
Black Salt & Pepper

Instructions

Cut melon and cantaloupe in half and scoop balls with the help of a melon baller.
Cover and refrigerate balls at least for 30 mins.
Mix lemon juice, honey and mint leaves.
Add olive oil, balsamic vinegar, salt and pepper.
Mix it well.
Pour the vinaigrette over melon balls just before serving.
Toss it and serve chilled garnished with mint sprigs.

Melon Agua Fresca – Welcome Spring!

August 29, 2022 by Bhawana

Spring is here but I can’t stop thinking about summer now! Why the inner-self is not satisfied with what we have? Thinking aloud….may be the weather right now. Its sunny but strong winds killing all the charm of a spring. Cherry blossom is in full bloom, but will not get any chance to admire the real beauty in its peak bloom. Rain and strong winds knocking off the fragile petals without any admiration. Longing for nice long walks amidst full bloom trees and sunny crisp weather in spring. Well, its not too late. I should stop rambling, be thankful and talk about more positive things.

Farmer’s Market are already stacked with Spring-y fruits and vegetables. I think, I should go and spend some time browsing around little stalls loaded with freshly picked fruits, vegetables, flowers and delicacies. I like the friendly festive atmosphere of a farmer’s market along with fresh seasonal produce and freshly made delicacies. Sometimes strolling around stalls gives you an option to explore and experiment with new seasonal produce.

There is one more thing I like in spring other than nice warm afternoons and flowers. That is light bubbly refreshing drinks. Agua Fresca is a light fruit drink with sugar and lemon juice. It’s a Spanish word means “fresh waters”. After soups, warm teas and coffee the transition in to refreshing drinks are so welcoming and of course very Spring-y. Cheers!

Melon Agua Fresca – Welcome Spring!

Recipe Type: Drinks

Author: Bhawana

Ingredients

2 cups Water Melon, cubed
2 cups Cantaloupe, cubed
3 tsp. Lemon Juice
2 tsp. Sugar or as needed
1 1/2 cup Sparkling Water
(I used Jasmine Sparkling water for added flavor)
Ice Cubes
Melon balls and Mint for garnishing

Instructions

Blend everything together on high speed until smooth.
Strain the juice if its needed.
Serve chilled over ice, garnished with mint and melon balls.
Enjoy the weather with this refreshing drink.
Cheers !!

Ice-Cream Cone Cupcakes

December 15, 2020 by Bhawana

I love my son but I don’t know if I feel the same for summer vacations. These days no early mornings, no rushing, no running for the school bus instead calm, quite morning time with my first cup of tea but still a question in my mind do I really like summer vacations? Though I must admit summer vacations gives lot of quality time to spend with your kids but we have 24 hours in a day and lots of other chores to finish. I can handle “I’m bored!”, “I played with all my toys!”, “Now what will I do?” kind of questions but what really bugs me “I’m Hungry, Can I eat something good?”

This is not the ending, when you are in the kitchen there is always a volunteer for the help. “Can I help in something?” If you say no of course! you are a bad mom but your yes! may not be any help for you. (you know what I mean…) No matter how much you wanted to say no but there are times when yes! is the only option.

I like doing different activities with my son. In school days he is so busy with his regular routine and after school activities there is hardly any time to connect or spend with each other. Time is already flying, in few years all these activities will be beautifully wrapped in a scrapbook. And our present time will become memories of the past….So I decided lets make some beautiful memories!!

Besides drawing, painting, unloading dishwasher, reading, playing board and card games and other activities, baking is the thing that we both enjoy. Our today’s recipe is fun and very interesting. Its yummy… delicious and an eye catcher.

Ice cream cone cupcakes are fun, quick and easy recipe. It looks like a ice-cream but actually its a cupcake baked in an oven and frosted like a ice cream.

Ice-Cream Cone Cupcakes

Author: Bhawana

Ingredients

Cake Batter of choice
1 pack flat-bottomed Ice Cream Cones
1 jar frosting of choice
Cherries and sprinkles

Instructions

Preheat oven to 350 F.
Take a muffin pan, and wrap foil tightly over the top.
Use a sharp knife to cut a small X into the foil.
Gently push the ice cream cone into the X.
This will allow the cones to stand up nicely and not fall over.
Transfer batter into a container with a pour spout.
Pour batter into ice cream cones, filling each 2/3 of the way full.
Bake the cupcakes cone for 18-20 minutes, or until an inserted toothpick comes out clean. Let cool.
Frost and decorate with your choice of toppings.

Easter Peeps Cupcakes – Happy Easter

September 21, 2020 by Bhawana

Easter Cupcakes

September 13, 2015 by Bhawana

I made these cupcakes yesterday for Easter.

I baked Basic Chocolate Cupcakes and used Cream Cheese Coconut Frosting. These Marshmallow Chicks are Store-bought. I was really satisfied with the result.

Happy Easter.