Tag Archives: Amazing

Happy Ganesh Chaturthi!



I wish all of you a very very happy Ganesh Chaturthi :) My mom is currently making appams at home, and my sister has been texting me pictures (Awful!). I can’t wait to go home and celebrate with them!

A few weeks ago, my temple had approached me to paint a few permanent Kolams (South Indian Rangoli like Designs) onto the floor of the temple. I quickly accepted their offer! Not only did it seem like a really fun project, but I also hold this specific temple very close to my heart. 

I have many kolams to go, but here are a few I have already started working on. The large one is approximately 5.5 feet x 5.5 feet, and the others are 2.5 x 2.5 feet. 

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Amazing Chocolate Chocolate-Chip Cookies



I don’t claim to be a master chef, but I do love sharing a good recipe when I find one! These chewy chocolaty cookies were a huge hit with my friends & family, and they have lasted for days! I followed this recipe, with the following modifications.

  • I cut the sugar down by 1/4 cup. I could probably cut it down by a full half cup next time. They’re very sweet, which is not necessarily a bad thing!
  • I used 1/2 semisweet chocolate chips & 1/2 white chocolate chips.
  • I chilled my dough for about 30 minutes before rolling them into balls and sticking them in the oven. Without this step, I never would have been able to make 45 perfectly even cookies.

7 Days of Christmas Day 4- Christmas Cookie Cutter Cookies


Last week, for a small Christmas gathering we had at home, my sister and I made nearly 100 cookie cutter cookies for gifts bags, and party snacking. These cookies were the BEST sugar cookies i’ve had, and the icing turned out great! I used THIS recipe, and used simple cookie cutters that I got from Walmart.

In my modified recipe I used 50% of the egg quantity, and used the following ‘egg recipe’ for the rest:

1 egg = 2 tbsp water + 1 tbsp oil + 2 tsp baking powder

The cookie dough MUST be refridgerated over night. I wrapped the dough in wax paper, and then secured it with cling wrap to make it air tight. When working with the dough the next day, we kept it in room temperature for 1/2 an hour or so before starting, but it was still hard. We used a knife to cut the dough into slabs, kneaded the dough, then we rolled it on a powdered surface.

Once you get the hang of it it’s extremely quick and easy, and the results are professional!

To make the icing, we used the following recipe

1 cup icing sugar + 3 teaspoons milk + 2 teaspoon light corn syrup.

I didn’t have corn syrup at home, so I made some myself. I boiled 1 part water, then added two parts powdered sugar (NOT icing sugar). I boiled it until the sugar dissolved, then added a few drops of vanilla extract. I doubled the icing quantity and it was good for about 20 cookies.

From the picture above, you can also tell that we made a batch of ‘Smore’s cookies‘.

Outside this gorgeous white tree in the Downtown Path, many pretty tables have been set up where anyone is free to enjoy their lunch. Almost every day this week, there has been live music entertaining all those who pass by.

Apple Crisp x2


I hope all of you had a wonderful Navrathri season, filled with Golu’s and Garba. I also hope everyone had a great Dussera/Vijaya Dashimi.

Though Navrathri/Diwali season is one of my favourites, we invariably end up with way too many apples for one family to finish, which is why my sister and I decided to make Apple Crisp. We made it twice; Once during the big Navrathri weekend, and again last weekend when ‘apple season’ was over. This recipe makes the absolute BEST apple crisp I have EVER had (Even store bought), and it literally evaporates from the kitchen.

If you like apple crisp, and even if you don’t, you definitely MUST try this out. It also helps if you have poor unsuspecting friends visit- They make great apple peelers.

I got the recipe from this link: http://allrecipes.com/Recipe/apple-crisp-ii/detail.aspx, and with several modifications (More ‘crisp’, less sugar), this was the recipe I used:


  • 10 cups all-purpose apples, peeled, cored and sliced
  • 1/4 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup water
  • 2 cup quick-cooking oats
  • 2 cup all-purpose flour
  • 1.5 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter, melted


  1. Preheat oven to 375 degrees F.
  2. Place the sliced apples in a 9×13 inch pan. Mix the 1/4 cup brown sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
  3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
  4. Bake at 375 degrees for about 40 minutes.

( I personally like a lot of topping, but if you don’t I would suggest using 1.5x the original ‘crisp’ quantities)

The Most Amazing Blueberry Squares


Instead of baking more Scones, I decided to use the frozen blueberry’s to make THIS blueberry oat bar recipe. I only modified the recipe by cutting down the sugar to 1 cup. It was such an AMAZING recipe, and these bars turned out FANTASTIC! I just couldn’t get enough of them, and I’ll definitely be making this recipe over and over again.

Also, the same day I baked these, I decided to bake portabello mushroom pizza’s as a snack. For my pizza’s, I cut the stem off the portabello mushroom (After wiping, and NOT washing them since mushrooms soak up water) and rubbed the cap with a bit of olive oil and placed them top-down on the pan. I baked it plain for 10 minutes. I then added a layer of pasta sauce, a lot of spinach, some sun dried tomatoes, and feta cheese. I put that in the oven for another 25 minutes. Though they tasted good, the mushroom base didn’t seem baked enough for me. Also, for those of you vegetarians who haven’t prepared portabello mushrooms before, they smell a lot like meat, and the dark scales under the mushroom are a mess. I don’t think I’ll be making those at home anymore, and I’ll stick to eating portabello mushrooms (Which I do love) at restaurants!

S’mores Cookies!


After a coworker made these amazing S’mores cookies using this recipe from the domestic scientist , I also decided to give them a try!

I used the suggestions to push the marshmallows into the cookie batter after putting them on the cookie sheets, and using half of the recipe. I modified the recipe slightly by using 72% cocoa dark chocolate instead of regular milk chocolate. Since this recipe is already very sweet, I would definitely recommend doing that!

One thing I had difficulty with, was that the chocolate melted in the oven, so I had to refrigerate the cookies before peeling them from the cookie sheet. However, they were still amazingly chewy, and definitely my favourite cookie recipe to date!

This is the cookie dough placed onto the sheet with Marshmallows pushed in. I am always amazed when people make their cookies into perfect circles.

These are the cookies half done in the oven. I had three trays going at a time.

And MOST importantly, the final result!!