Category: Desserts

Perfect Brownies

As my first post on this blog was a sweet..Would like to continue my tradition of sweet beginnings! I tried these brownies from a site..Don’t remember which site though..Put in a few changes and voila! the best brownies ย I have tasted! I know I might sound conceited with this statement.. But they really were that great! A big thanks to whoever had posted this recipe! So goes…:)


1/2 cup softened butter(I’m adding a video at the bottom on how to soften butter in minutes)

1and1/2 cup granulated sugar

1/2 tsp vanilla essence

2 eggs

3/4 cup all purpose flour

1/2 cup cocoa powder

1/2 tsp salt

a small bar of dark chocolate-broken into tiny pieces

Note-Make sure the ingredients are all at room temperature before you start working. Not sure why but I read somewhere that it is a necessity whenever you are baking something!


1)Preheat oven to 175 C.

2)Combine the melted butter,sugar and vanilla. Beat in the eggs, one at a time.

2)Sift the flour, cocoa powder and salt. Gradually stir into the egg mixture until even(I’m normally too lazy to sift the flour..So all I do is whisk the powders..The main intent is to air out the flour coz it is heavy and would sink to the bottom if not aired )

Note-The mixture will get tough and goooey at this point..Don’t worry it’s supposed to be that way.. I had my doubts but I carried on anyways..Trust me you will not regret the effort put into mixing! It is completely worth it!

3)Add the chocolate pieces and fold.

4)Line a rectangular baking dish with butter paper. Spread batter as evenly as possible onto the baking dish.(The baking dish should be shallow. Do not add too much batter because if it is too much, you end up getting extremely hard bricks of cake.)

5) Bake for 30 minutes.

6)Cut into square pieces only when it is completely cooled down because if you try to cut when the brownies are warm, the chocolate will stick to the knife and the crusts won’t remain intact. (The crusts are the best part! :D)

Your brownies are ready!!

I regret not taking better pictures.. but I really wasnt thinking of the blog when I clicked. The soul purpose of this click was to gain the envy of my friends who weren't getting these awesome brownies! :P

I regret not taking better pictures.. but I really wasnt thinking of the blog when I clicked. The soul purpose of this click was to gain the envy of my friends who weren’t getting these awesome brownies! ๐Ÿ˜›

The link to the video of how to soften butter in minutes as promised !I havent tried this method yet but I totally trust this person’s tips and techniques! This is from the one pot chef show.. He has extremely awesome recipes and you will find many of my recipes are from his videos! ๐Ÿ™‚


Choco-Hazelnut Bomb

This is actually a molten chocolate cake with a twist..:P ย The orange cadbury silk is optional…You can use 100 gms of any chocolate..It all tastes absolutely amazing….



1)60gms of orange cadbury silk

2)40gms normal Cadbury silk

3)100g of butter (unsalted)

4)1 large spoon of nutella

5)2 eggs

6)1/3 cup of powdered sugar

7)1/4 cup of self raising flour (you can use plain flour with a pinch of baking powder)

8)1 teaspoon of nutella for each lava cake


Heat the butter and chocolate together in the microwave for about 1 minute.

Add a large spoon of nutella in the butter chocolate mixture and mix well till it all melts.

Beat the eggs and sugar till it becomes creamy .

Add the self raising flour and beat well.

Beat in the butter chocolate mixture.

Fill the ramekins 1/3rd of the way through and then spoon in some nutella. Cover again with the cake mix.

Bake at 190 degrees celsius for 15 mins for gooey centre.


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Moist Chocolate Sponge Cake

This is my mom’s specialty…An absolute hit at school and through all 4 years of my college life!! It’s absolutely easy to make and doesnt require any icing at all… Will be loved for its moistness and sponginess.. Once you start you truly won’t be able to stop baking this cake!!!Ofcourse you can use different icings on this cake but my friends prefer it just like that too!!


1)Powdered Sugar- 1 cup

2)Self-raising flour-1/2 cup(Refer to

3)Maida- 1/4th cup

4)Baking Powder- ย 1/3rd tsp

5)Salt- 1/2 tsp

6)Oil- 3/4th cup

7)Milk-1/4th cup


9)Vanilla-1/2 tsp

10)Cocoa-1/4th cup




1)Mix 3 eggs with 1 cup powdered sugar till creamy.

2)Sieve the self raising flour,maida, baking powder,cocoa and salt.

3)Fold it into the egg mixture.

4)Pour oil and mix well

5)Pour milk. Mix well.

6)Add 1/2 tsp vanilla. Mix again..:P

7) Pour into greased baking dish.


Bake in a preheated oven at 180 ยฐย C for 35-40 minutes or till knife comes out clean. Let it cool for 10 minutes and then turn the cake over and remove from baking tin..

YOUR AWESOME CHOCOLATE CAKE IS READY!!!! If you like my blog contents please do follow it!! ๐Ÿ™‚


Rusky Pudding

Had made this along with my friend and it came out excellent..:). Makes around 12 pcs of the size shown in the photo


1)3 large eggs
2)6 heaped tbsp rusk crumbs
3)4 level tbsp sugar
4)1 tbsp desi ghee
5)1 level tsp baking powder
6)1/2 tsp vanilla essence
7)3 tbsp walnut-broken into small pcs
8)2 tbsp kishmish
9)1 cup hot milk

For the apple custard sauce-

1) 2 1/2 cups milk
2)1 heaped tbsp custard powder(make it a huge heap..;))
3)4 tbsp sugar
4) 1 apple-cut into small pieces


1)Preheat the oven to 200ยฐC
1)Grease a baking dish with butter. I used a rectangular dish.Much easier to manage the cutting..:P
2)Arrange the walnuts and raisins so that they cover the base of the baking tin.Keep aside.
3)Beat the egg whites in a dry dish till stiff. Mix in egg yolks and beat again.
4)Add the rusk, sugar, ghee, baking powder and vanilla essence. Beat well. The mixture should be of thick pouring consistency. Don’t worry if it is too thick because hot milk is added later to make the pudding spongy…:)
5)Pour the mixture into the arranged greased tin.Bake in the preheated oven for 30 minutes.

This is how it looks when its fresh out of the oven..:)

6)When baked, cut into pieces of desired size and pour the hot milk all over the pudding. This makes it softer.Keep Aside.

Apple Sauce-

1)Prepare custard by dissolving custard powder in 1/2 cup of cold milk
2)Heat 2 cups of milk with sugar. When it boils, add the custard mixture, stirring continuously.Add the apple pieces. Cook for 2-3 minutes till it coats the spoon.(It is very important that you put the apples at the right time because otherwise the custard does not get the taste of the apples and its just plain custard with apple pieces..:P)

Pour the apple sauce all over the pudding and refrigerate for atleast 2-3 hours and serve cold…
Garnish with raisins and broken walnut pieces…
The pudding is ready!! ๐Ÿ˜€

The final dessert.

1 egg
1 cup milk
1 bread slice
3 tbsp sugar
1 tbsp sugar for caramalization
1 tsp vanilla
1 tbsp raisins(optional)


1)Boil the milk, bread and sugar.
2)Cool it and then blend.
3)Add the vanilla.Add raisins.
4)In a small baking dish, add 1 tbsp of sugar and caramelize it by heating on medium heat.
I have added a video on how to caramelize sugar…however it is not absolutely necessary to have a thermometer! i do it without it and it works just fine! You will know when to stop heating the sugar by the color of the liquid.HAS to be golden brown….

5)Pour the blended mixture into the dish with caramelized sugar and then steam for 20 minutes or till it leaves the sides.

6)Turn the dish over….I have decorated it with chocolate syrup….can use anything..:)


Basic Chocolate cupcakes

These chocolate cupcakes are really yum and get done fast too!! Makes 24 mini cupcakesINGREDIENTS-
1)125 gms butter, softened (has to be softened and not melted!! i made that mistake and the butter ended up separating out…so i got really dry cupcakes the time that i melted the butter!)
2)125 gm + 1 tbsp powdered sugar
3)2 medium eggs
4)2 tbsp milk
5)100gm self raising flour
6)3 level tbsp cocoa(this can be varied to around 2.75 tbsp cocoa…3 tbsp cocoa is a bit towards the darker side. ๐Ÿ˜‰ )


1)Preheat the oven to 190 degrees.
2)Beat together the butter and sugar in a bowl,until light and fluffy..Again..make sure the mixture doesn’t separate out…:P
3)Add the eggs and milk, and sift over the flour and cocoa. Beat until the mixture is smooth.Dont worry if the texture feels thick….Thats how its supposed to be!

4)Divide the mixture between paper cases and bake until the cakes have risen and are just firm to touch in the centre.(Takes approx 10-12 min).

5)Remove the cakes and transfer to wire rack to cool!

Your mini cupcakes are done!!! Ideal for picnics!! ๐Ÿ˜€

Lemon Shortcake Slice

For those of you that did not know….shortcake is a “sweet biscuit”…..Extremely tasty…tried it out for the first time and absolutely loved the texture of this one!! Do try it out!! ๐Ÿ™‚


For the base-
1)225g plain flour
2)100 g castor sugar
3)175g firm butter-cut into cubes
For the topping-
1)3 eggs
2)225g castor sugar
3)50 ml juice and grated rind of 3 lemons
4)40g flour
1)Preheat the oven to 180C. Line the base of  a baking tin with baking paper.
2)BASE– Mix the flour and sugar well.Add the butter and rub together till the mixture resembles breadcrumbs. Press the crumbs evenly on the baking tin and bake for 20-25 minutes till golden brown.
3)TOPPING-While the base is cooking, whisk together the egg and sugar  using an electric beater till the mixture is thick and pale. Stir in the lemon juice and rind and then fold in the flour. 
4)Pour the egg mixture over the base and bake for 30-40 minutes at 140C
5)Allow to cool in the tin before cutting out squares.

Recipe from-Big Book of Sweet Treats

Watermelon and Mint Sorbet


1)100g caster sugar
2)150ml water(1 teacup )
3)30g fresh mint leaves
4)1.2 kg watermelon-cut into chunks and and seeds removed
5)pinch of salt


1)Combine the sugar, water and mint in a heavy bottomed sauce pan.Bring to a boil and then simmer for about 5 minutes.Remove the pan from heat and cool.

2)Puree the watermelon.

3)Strain the syrup and discard the mint.Add it into the watermelon puree.The mixture should be sweet.Add a pinch of salt. Mix well. Cover.

4)Chill the mixture in the freezer for about an hour in the coldest part of the freezer. Remove from the freezer and mix well so that a soft slush is formed. Return to the freezer and repeat the process of mixing at intervals of 1 hour another 2 times. Your sorbet is ready!!

5)Alternatively you can also our the sorbet mixture into ice lolly moulds and freeze.

Hope you liked this recipe…..awesome on a hot summer day! ๐Ÿ˜€ ENJOY!!

Recipe from-Big Book of Sweet Treats…..
Picture Courtesy

Carrot Cake


Made this cheesecake specially since my friend has been craving 1 since a long long time…nd it was his b’day!!So,getting straight to the point…….


1 1/2 cup crushed OREO Original Cookies
50g butter, melted
500g Cream Cheese, softened
3/4 cup caster sugar-you can add more if you wish! Depends on the taste…..
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
2 tablespoons lemon juice
1 cup heavy cream(Refer to kitchen-tips-3)
1/2 cup OREO biscuits,roughly chopped


COMBINE the crumbs and butter and press into a lined 20cm springform pan. Chill
BEAT the cream cheese and sugar with an electric mixer until smooth. Fold in the gelatine mixture, lemon juice, cream and the OREO pieces.
POUR the filling into the prepared crust, refrigerate overnight.
Decorate with OREO crumbs…