Author: Radhika Kalmegh

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Dark Chocolate Fudge

This is an easy to prepare, 2-ingredient fudge recipe. It’s a chocolaty treat that is smooth, creamy and loved by all.  It can be a last minute dessert or a giveaway gift.

Ingredients:

  • 10.5 oz Baking Unsweetened Dark chocolate
  • 14 oz Condensed milk
  • Sea Salt to sprinkle

Tips:

  1. If the dark baking chocolate you are using is too bitter for your taste, you can add semi sweet baking chocolate to the mix but the quantity in total should remain 10.5oz.
  2. Always use a heavy bottom pan for making fudge so it doesn’t stick or get burnt.
  3. For best results and easy maneuvering use ingredients at room temperature.

Directions:

  • Grease a 8×8 inch square pan with butter. Line the pan with the parchment paper.
  • Cut the chocolate bar in smaller chunks so they can easily melt.
  • Place a heavy bottom pan on a low flame and add condensed milk and chopped chocolate chunks to it.
  • Keep stirring for 2-3 minutes or until the chocolate is melted and the whole mixture is well blended.

  • Pour the chocolate mixture immediately in the pan and smooth it out with a spatula.
  • Sprinkle some sea-salt on the top.
  • Refrigerate it for 2-3 hours or until properly set.
  • Cut it into 16-20 pieces and enjoy.
  • Store it in an air tight storage box.
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Buttered Pecan and Vanilla Cake

This is one of my most favorite and cherished recipes which my mom use to make. I have such fond memories attached to it. Aroma of freshly baked cake around the home takes me back to childhood and all things nostalgic. This is a very easy-peasy recipe which can be lot of fun because you can add a lot of things to it and try a lot of combinations.

Ingredients for Cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt 
  • ½ cup + 1tbsp unsalted butter at room temperature
  • ½  cup sugar
  • 2 eggs  
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2.25oz or ½ cup chopped pecans

Ingredients for Vanilla Buttercream Frosting:

  • ½ cup unsalted butter at room temperature
  • 2 cup icing sugar
  • 1tsp vanilla extract
  • ½ tsp salt
  • 1-2 tbsp milk

Tips:

  1. Put a parchment paper baking sheet in the cake pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
  2. For best results and easy maneuvering use ingredients at room temperature.
  3. Duration of baking may change with different ovens, so let the cake cook for 16 minutes straight and from then on check every minute so that the cake doesn’t burn.

Directions:

  • Preheat oven at 350°F.
  • Place chopped pecans in a baking pan and spread 1tbsp of butter on it.
  • Toast the pecans for 6-10 mins without burning them by stirring frequently. Set them aside to cool.
  • Prepare a square cake pan by greasing and laying with parchment paper on the bottom of the pan.
  • Whisk sugar and butter together in a large bowl. Add the eggs, milk and vanilla extract, and mix it well.
  • Sift all the dry ingredients that is flour, baking powder, salt and add it to the wet mixture.
  • And in the end, add and fold in the buttered pecans ever so slightly.
  • Pour the batter in the greased pan and tap the pan to release air bubbles.
  • Bake at 350°F for 16-20 minutes. Test the cake with a knife or skewer in the center to make sure the cake is well cooked.
  • Prepare the frosting. In a large bowl, cream the butter and icing sugar together. Add salt and vanilla extract to the mixture to get rid of any lumps. Adjust the consistency by adding a little amount of milk at a time.
  • Cover the cake with frosting and decorate it with some pecans or fresh fruit.
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Chocolate Covered Shortbread Cookies

Shortbread is such a versatile snack. It can be served with tea or coffee a it is or you can make it into a very beautiful, tasty and scrumptious dessert by decorating it or add different flavors to it. So, here is my slightly rich in chocolate version of shortbread.

Ingredients:

  • ¾ cup of Unsalted Butter
  • 1 ¾ cup of All Purpose Flour
  • ¾ cup of Sugar
  • ½ tsp of Salt
  • 1 tsp of Vanilla Extract
  • 5.5oz-6oz semi sweet baking chocolate
  • Crushed almonds

Tips:

  • For best results and easy maneuvering use ingredients at room temperature.
  • Duration of baking may change with different ovens, so let the shortbread cook for 16 minutes straight and from then on check every minute so that it doesn’t burn.
  • Roast the almonds before crushing them in the grinder.

Directions:

  • Preheat the oven to 350 degrees F.
  • Grease a pie pan with butter or spray it with non-stick cooking spray and set aside.
  • Cream together the butter, sugar and vanilla until very creamy.
  • Add the flour and salt and mix to make a dough.
  • Press the dough into the pan and even it out.
  • Poke the dough with a fork so, it doesn’t puff up while baking.
  • Bake for 16 to 20 minutes or until lightly golden.
  • Remove pan from the oven and let it cool completely.
  • Melt chocolate over bain-marie or in a microwave. Mix it well till it becomes smooth liquid.

  • Spread the melted chocolate over the shortbread and sprinkle it with crushed almonds. Let it cool in the refrigerator to set the chocolate.
  • Remove the shortbread out of the pan and cut it in either cookie shape or pie shape and serve it with some coffee.
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Chocolate and Vanilla Whipped Cream Parfait

This is an amazing looking and a very easy to make party favorite dessert. It uses the minimum ingredients possible and still manages to taste like heaven. You can always use some creative touches to decorate it and have some fun.

Chocolate Whipped Cream

Ingredients:

  • 1 cup whipping cream(35% fat content)
  • ¼ cup semi-sweet baking chocolate

Tips:

  1. Use ingredients at room temperature.
  2. All the bowls and utensils used must be dry.
  3. Before whisking put the pedals of the mixer in the freezer to get great whip cream peaks.
  4. Bain marie : a container holding hot water into which a pan is placed for slow cooking.

Directions:

1. Warm the whipping cream or heavy cream over a bain-marie and add coarsely chopped chocolate to the cream.

2. Stir with the spatula or whisk the mixture slowly until the lumps are gone.

3. Take the mixture off the heat and let it cool to room temperature.

4. Then, cover the bowl with plastic wrap and put it in the refrigerator for 1-2 hours or, till the time, the mixture becomes thick.

5. Take the mixture out of the refrigerator and whisk it with a hand mixer like a regular whip cream for a minute or so till it holds its peaks.

6. You can add a little icing sugar to the mixture while whisking to increase the sweetness and stiffness.

Vanilla Whipped Cream

Ingredients:

  • 1 cup whipping cream
  • 1/3  cup icing sugar
  • 1 tsp vanilla extract

Tips:

1. Use ingredients right out of refrigerator.

2. Put the bowl and the paddles of the mixer you are going to use for whisking or beating the whipping cream in the freezer. It will help to attain the peaks fast.

Directions:

1. Beat the cream while slowly increasing the speed.

2. After almost 1 minute of beating the cream add the icing sugar and vanilla extract.

3. Then, beat the cream on high speed till you attain stiff peaks that can hold.

  • Put the vanilla whipped cream and chocolate whipped cream in two separate piping bags and put them in the refrigerator for 2-3 mins, not more than that.
  • Get your dessert glasses ready.
  • Pipe the chocolate and vanilla whipped creams alternately in the glasses and top it with some chocolate chips or fruits or nuts.
  • Cover them with a plastic wrap and refrigerate for an hour or two.
  • Once ready take off the plastic wrap and serve.
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No Bake Cheesecake

This is a very easy to make no bake cheesecake with minimum ingredients. And since you don’t bake it, there is absolutely no way this can go wrong (cracks etc.).The taste is as good as any other baked cheesecake and you could have a lot of fun with decorating it with fruits, chocolates or nuts.

Ingredients:

  • 1 ½ packet Biscoff cookies(45-48 cookies)
  • ½ cup butter
  • Two 8oz cream cheese packs
  • One 14oz condensed milk pack
  • 1 tsp vanilla extract
  • ¼ cup lemon juice

Tips:

  1. Use butter, cream cheese and condensed milk at room temperature.
  2. I have used Biscoff cookies so that I don’t have to add extra sugar with the cookies and butter mixture but you can use any other cookies or crackers and add a little sugar to it.
  3. If the cheesecake slices are melting a little at the edges, keep it in the freezer for 2 to 3 minutes just before serving.
  4. Butter the pan before putting the crumb crust in the pan to remove the cheesecake easily later.

Directions:

1. Put Biscoff cookies in a small grinder and crush them until the crumbs are very fine.

2. Pour crumbs into a large bowl, add melted and slightly cooled butter to it, and stir until well combined.

3. Press the crumb mixture into a 9-inch springform pan or a 9 -inch pie pan , spreading it 1 1/2 to 2 inches up the side; press flat.

4. Chill crust in freezer for at least 10 minutes.

5. Using an electric mixer, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.

6.Add the lemon juice and vanilla extract to the filling mixture.

7. Pour the filling into the crust. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

8. Remove cheesecake from the pan and it is ready to serve.

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Eggless Chocolate Cake with Chocolate Ganache

Ingredients:

I have always made traditional recipes with good old ingredients like eggs, flour and butter because for me substitutions don’t do such a great job. But one day I was challenged to make a celebration chocolate cake that does not have eggs. So I tried my best with this recipe and surprisingly it turned out great. So here it is.

Chocolate Cake

  • 1 3/4 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt 
  • 1 1/3 cup castor sugar
  • 1/2 cup oil
  • 1/2 cup yogurt
  • 1 tbsp lemon juice
  • 1/2 cup milk
  • 3/4 cup hot water + 2 tsp strong coffee powder
  • 2 tsp vanilla extract

Chocolate Ganache Frosting

  • 1 ½ cup semisweet chocolate
  • ½ cup heavy cream
  • 1tbsp honey

Tips:

  1. Put a parchment paper baking sheet in the cake pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
  2. For best results and easy maneuvering use ingredients at room temperature.
  3. Duration of baking may change with different ovens, so let the cake cook for 35 minutes straight and from then on check every 3-5 minutes so that the cake doesn’t burn.

Directions:

  • Preheat oven at 350°F / 180°C.
  • Prepare 9 inch springform cake pan by greasing and laying with parchment paper on the bottom of the pan.
  • Whisk sugar and oil together in a large bowl. Add the yogurt, and continue whisking.
  • Add the lemon juice and milk and whisk until well incorporated. Then, add in the hot coffee and whisk until well incorporated.
  • Sift all the dry ingredients that is flour, baking powder, baking soda, salt and add it to the wet mixture. Do not overmix.
  • Pour the batter in the greased pan and tap the pan to release air bubbles.
  • Bake at 350°F / 180°C for 35 minutes. Test the cake with a cake tester to make sure the cake is well cooked.
  • Prepare chocolate ganache by adding hot but not boiling heavy cream onto chocolate chips. Let it sit for about 2 minutes. Use a spatula to fold in the cream and chocolate until it is smooth. Add in the honey. Let it cool for some time. Refrigerate the chocolate for about 30 minutes to get a thicker consistency.
  • Cover the cake with ganache and serve it with some strawberries.
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Naankhatai (Butter cookies)

Naankhatai has a very rich history and somehow they made their way from persia to indian snack cuisine. I remember these heavenly butter treats from my childhood when my neighbor aunt who used to make these for every special festival. So, this time i decided to revisit this delicacy.

Ingredients:

  • 1 cup – maida / all-purpose flour 
  • ½ cup – besan / gram Flour
  • 2 ½ tbsp. – suji / semolina
  • ½ cup – sugar
  • 1 pinch – Salt
  • 1 pinch – cardamom powder
  • ½ cup – ghee / slightly melted butter
  • Coarsely grounded almond or pistachios to garnish

Tips:

  1. For best results mix it with hands.
  2. For making small balls, first grease your hands a little so nothing sticks to the hands.

Directions:

  • Add and mix the all-purpose flour, gram flour, semolina, sugar, salt & cardamom powder in a bowl.
  • Pour in the ghee/melted butter and form a dough.
  • Divide into 18-20 portions.
  • Shape into round balls, place in a baking tray and garnish with nuts.
  • Bake in a preheated oven for 12-15 mins at 320 degree F or till the time the dough balls becomes golden brown.
  • Best served with a hot cup of tea.
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Banana Walnut Bread Loaf

Another easy-peasy decadent chocolate dessert made with so little and common ingredients which you always have at an arm’s length. Enjoy.

Ingredients:

  • 3 big or 4 small mashed ripe bananas
  • ¼ cup + 2 tbsp unsalted melted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp  baking soda
  • ¼ tsp  salt
  • 1 cup  toasted walnut pieces

Tips:

  1. For best results bananas should be ripe but not over ripe.
  2. You can add other nuts like almonds or pecans instead of walnuts.

Directions:

1. Preheat the oven to 325 F and grease a loaf pan.

2. Whisk the banana, melted butter, granulated sugar and brown sugar together until well-blended.

3.Whisk the egg and vanilla together and add it to the banana mixture.

4. In a separate bowl, sift the flour, baking soda and salt. Add this to the banana mixture and stir just until blended.

5. Add the walnuts and stir well.

6. Put the batter into the prepared loaf pan.

7. Bake for about 55 minutes, and then check every 2-3 mins until a tester inserted in the center of the cake comes out clean.

8.Cool the cake in the tin. After cooling take it out, sprinkle some icing sugar and serve it with some coffee.

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Chocolate Mousse

Chocolate Mousse

Another easy-peasy decadent chocolate dessert made with so little and common ingredients which you always have at an arm’s length. Enjoy.

Ingredients:

Ingredients
  • 1 cup semi-sweet chocolate chips
  • ¼  cup sugar
  • 3 eggs
  • 3tbsp butter

Tips:

  1. For best results eggs should be cold just out of refrigerator.
  2. You can lower the quantity of chocolate chips to make mousse more fluffy.
  3. You can add flavor to the mousse by adding a little lemon zest or orange zest to the melted chocolate.

Directions:

  • Melt chocolate over a bain-marie until smooth then, add butter and mix until well blended.
Bain-Marie
  • Separate egg whites and egg yolks. Whip egg whites until foamy with a hand mixer and gradually add the sugar whipping the whole time until it holds very stiff peaks and does not leave the walls of the bowl even when upside down.
  • Beat the yolks with the chosen flavor ingredients like lemon zest or orange zest, and add to the chocolate mixture.
  • Slowly fold in a spoonful of foamy egg whites in chocolate mixture then pour that mixture into the remaining egg whites and fold until well combined.
  • Pour the mousse into serving cups or bowls, wrap it up with plastic wrap and refrigerate overnight.
  • Decorate and serve.
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Fudgy Chocolate Brownies

Fudgy Chocolate Brownies

My mommy dearest is visiting us soon for my daughter’s first birthday and one thing that she absolutely loves is gooey Fudgy brownies baked at home by me. I thought why not share it with everyone. So here it is ,a totally decadent chocolaty treat.

Ingredients:

  • ½ cup + 2tbsp unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2/3  cups all-purpose flour
  • ¼ tsp salt
  • ¾ cup chocolate chips
  • 1 tbsp cocoa powder
  • 2 tbsp warm water
  • 1 tsp instant espresso powder

Tips:

  1. For best results and easy maneuvering use ingredients use at room temperature.
  2. Duration of baking may change with different ovens, so let the brownies cook for 30 minutes straight and from then on check every 2 minutes so that brownies don’t burn.
  3. Do not add the warm espresso mixture to eggs without cooling it first otherwise, eggs will get cooked.
  4. Do not melt chocolate in micro wave for more than 30 seconds at a time it will loose its shine and chocolate will seize.

Directions:

1. Preheat the oven to 350 degree F.

2. Spray a square cake pan with non-stick cooking spray and lay the bottom with parchment paper.

3. In a small cup mix together the warm water with the instant espresso powder.

4. Cream butter and sugar in a big glass bowl.

5. Add eggs one at a time, beating after each addition. Stir in vanilla and slightly cool espresso mix.

6. Melt the chocolate chips by putting it in a bowl and warming it in microwave for 30 secs. If the chocolate is not melted keep it in the microwave one or two more times for 15 sec intervals.

7. Gently fold in the melted chocolate in the wet mixture without over mixing.

8. Sift flour and  salt into the bowl and mix it with the butter mixture until it is smooth.

9. Pour the batter in the pan.

10. Bake until a toothpick inserted into the center comes out clean around 30-40 mins.

11. Let the brownies cool in the tray, then serve it with some hot coffee.