Wednesday, September 30, 2015


 These are amazing and delicious cupcakes.It has a Graham Cracker Crust as a base with a rich  moist chocolate cake and topped with lightly toasted meringue frosting.Yum!!!

For the Crust:

1 cup Graham Cracker crumbs
4-5 tbsp Butter,melted
1 tbsp granulated Sugar

Preheat oven to 350 degree F.Line the muffin pan with cupcake liners or baking cups.
In a mixing bowl,stir together graham craker crumbs,sugar and melted butter until combined.
Place a tablespoon of this mixture in the bottom of each cupcake liner.
Use a measuring cup or a glass to press down the graham craker crumbs to form a crust.Bake for 5 min for the base to harden.
Cool for 10 mins before filling with batter.

For the Chocolate Cupcakes:
1 3/4 cups All-purpose flour
3/4 cup cocoa powder dutch-processed
1 1/2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup boiling water
1 cup buttermilk
1/2  cup vegetable oil
1 tbsp vanilla extract


Preheat oven to 350 degree F.Line a cupcake pan with baking cups.
In a large bowl,combine the dry ingredients(flour,sugar,baking soada,baking powder and salt).set aside.
In another mixing bowl beat eggs,buttermilk,vegetable oil and vanilla extract until combined.Slowly add the dry ingredients mixing until smooth.Add the boiling water and mix well.
Pour into the cooled graham crust filling halfway and bake for 18-20 mins or until toothpick inserted comes out completely before frosting.

Meringue Frosting:
4 large egg whites
1 cup sugar
1/2 tsp cream of tartar

Combine egg whites,sugar and cream of tartar in a heatproof  mixing bowl over a simmering water or  double boiler.whisk constantly until sugar is dissolved and the mixture is warm to the touch.Remove from heat.Using a whisk attachment,beat on low speed gradually increasing to high until stiff glossy peaks form.Use a pastry bag to pipe frosting over the cupcakes.I used a kitchen torch to lightly  toast the meringue.alternately you can also use the oven in  broil mode for  less than a minute to toast the meringue.Happy Baking!!!

Friday, September 25, 2015


Wonton tacos is an excellent starter to have for any occasion and easy to prepare topped with a ginger-lime slaw which tastes amazingly delicious..Yum Yum!!!
   You can make this taco with variations like chicken,fish,shrimp or Tofu.For this recipe i have made it with chicken.Lets get Started..

Wonton square sheets
oil for frying

Chicken Marination:
1 lb chicken Breast
1 tsp chilli Powder
1/2 tsp cumin powder
1/2 tsp ginger-garlic Paste
1/2 tsp Paprika
1/2 tsp sugar
1/2 tsp onion powder
juice of 1 lemon/lime
Salt & pepper

 Ginger-Lime Slaw:
1 cup shredded cabbage
1/2 cup julienned carrots
2 chopped scallions or green onions
2 tbsp chopped cilantro
Salt & Pepper
1 tbsp sugar/honey
2 tbsp lemon/lime juice
2 tbsp rice wine vinegar
1 tbsp grated ginger
2 tbsp EVOO(Extra-Virgin olive oil)/Vegetable oil

Combine Marinade ingredients to the chicken and marinate overnight or atleast 2 hrs.

Heat a Grill pan or cast iron skillet brushing lightly with oil.Add the marinated chicken and cook for 8 minutes per side,or until a thermometer inserted reads 165 degree F.

Remove from the grill and let the chicken sit covered with foil for 5 minutes then cut into small cubes for use in tacos.

Taco shell Preparation:
Heat oil in a wok/pan.Fold the wonton sqaures forming a triangle and fry in oil until golden brown on one side then turn and fry on the other side until golden.set aside.

Make the Slaw:
Combine the  cabbage,carrot,scallions and cilantro in a bowl.
Prepare the dressing by whisking together sugar,honey,rice vinegar,lemon juice and oil.Season with Salt & pepper.Add the dressing to slaw mix.

Taco Assembly:
Place some grilled chicken inside the taco shell,drizzle with Siracha -Mayo and top with Ginger-Lime slaw . Serve and Enjoy..

Note: For Siracha mayo.Mix hot sauce and mayo.Adjust according to your taste and spice level.

Thursday, September 24, 2015


A " Baby Shower Cake" for my Friend.This is a Chocolate cake filled with chocolate Ganache covered with Chocolate Buttercream and Fondant.

The Pregnant Lady and the baby shoes are all made out of Fondant.

Guess i need to work on face sculpting!!


A sneak peak inside the cake..

The  Slice...

Saturday, September 19, 2015



star wars themed cake for a little star wars fan whose celebrating his 6 th Birthday.

This is a Basic vanilla cake filled with Raspberry spread covered with buttercream icing and fondant.I choose to make these two characters(DARTH VADER & YODA) because they are my Favorite too.They are made out of Fondant.I tried my best sculpting these characters and the outcome was a Happy Ending.

I used  blue and Black food color to color the fondant to give it a Galaxy Effect.DARTH VADER took a Little Longer to make but i guess i am happy of  how  these two characters turned out.

Monday, July 27, 2015

Caramelized Onions and Mushroom Quiche

Quiche made with caramelized onions and mushroom with the flaky buttery Crust.This  is so good to have for Breakfast or for  brunch with a side drink.Makes one 9"tart.

1 large onion thinly sliced
1 cup thinly sliced mushrooms
2 large eggs
2 stalks of scallions chopped
1 tsp Italian seasoning(optional)
1 tsp crushed pepper Flakes
1/2 cup shredded cheese(I used Pepper jack)
Salt & pepper
1 cup milk
1/2 cup heavy cream

For the Buttery Crust:
1 & 1/4 - cup all purpose flour
1/2 cup(1 stick)unsalted butter
1/4 tsp salt
1/4 cup cold water or as needed

Making the dough & crust:
To a mixing bowl combine the Flour ,salt and butter(cut in small cubes).

Using a pastry Blender or a fork, mix until the mixture resembles coarse crumbs.Add cold water in 1 tbsp at a time until the dough comes together being careful not to over mix.

Wrap the dough in plastic wrap and refrigerate for at least an hr.

After the dough has been rested for an hr. Lightly coat or spray a 9- inch fluted tart pan with  removable bottom.Roll the dough on a lightly floured surface and transfer to the pan to fit.Trim the edges and refrigerate for at least 10 mins before baking.

when its ready to bake, Preheat oven to 375 degree F .Line the Pastry with Parchment paper and fill with pie weights or Dried Beans.Bake until the crust is nice and set.Remove and cool on a wire rack.

Dried Beans as pie weights Before Baking in the oven....

After Baking in the cooling rack..

Prepare the Filling:
In a pan add a tbsp of oil or butter or combine both.Saute onions on medium flame stirring occasionally,

Sprinkle about a tsp of salt to sweat the onions,careful not letting the onions burn.As the onions cook down,you may need to scrape the pan every few  minutes until the onions turn golden brown. At the end of the cooking de-glaze the pan with little water or broth or wine.Remove after the liquid evaporates and the mixture is dry  to cool down.

This process  takes 30 minutes to an hr for the onions to completely caramelize.After its done,let it cool completely.

Meanwhile saute the sliced mushrooms in a tbsp of oil.let it cool.keep aside.

In a bowl,whisk 2 large eggs with milk and cream.Add the seasonings,salt and pepper.

Add the cooled  sauteed mushrooms,scallions and caramelized onions.Mix the shredded cheese.Pour the combined mixture on the prepared cooled Pastry Crust and bake for 30 minutes or until the custard is golden , puffed and the center is slightly wiggly and set.remove to a wire rack and let cool for 5 -10 minutes before slicing.Enjoy!!

yields one  9' tart..

Monday, July 13, 2015

Chicken Meatball Sandwich

This is an easy to make meatball sandwich using Ground chicken mixed with dried  herbs and breadcrumbs coated with marinara sauce with melted cheese served on a toasted hoagie roll.yum yum yum!!!!

1/2 lb Ground Chicken
salt & pepper
1/2 cup Bread Crumbs(i used Italian Bread Crumbs)
1 - large egg
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp dried basil
1 tsp rep chili flakes
hoagie rolls
Grated or sliced pepper jack cheese

For the Marinara Sauce:
2 cup crushed can tomatoes
1 chopped onions
1 tsp minced garlic
1/2 cup chicken or veg stock
1/2 tsp red chili flakes
Salt & Pepper

You can serve this as  spaghetti and meatballs  or on a roll for a sandwich which is my favorite way to have them.

Preheat oven 400 degree F.Line a baking sheet coated with cooking  spray.set aside.
In a bowl,combine ground chicken,egg,bread crumbs,garlic powder,dried herbs,chili flakes,Salt & pepper.Shape into a golf sized meatballs.Arrange them in a cookie sheet with 1 inch apart and a nice drizzle of  EVOO(extra-virgin olive oil).Bake 15-20 mins until cooked through.

For the sauce:
Heat a pan with tbsp of oil.Add the chopped onions and minced garlic and saute  until onions turn soft.

Add a tsp of red chilli  flakes and 2 cups of crushed can tomatoes.Add the stock and simmer for few mintutes until sauce thickens to a desired consistency.At this point check for the seasoning and adjust to taste.

Add the cooked meatballs to the sauce coating the shredded or sliced cheese on top of meatballs and cover for a minute or until the cheese is nice and melted.

Scoop meatballs with melted cheese on a buttered and toasted rolls or melt cheese under broiler.serve.

Makes about 12 meatballs.

Thursday, July 9, 2015

Blueberry Breakfast Cake

Love having cake for Breakfast.A perfect breakfast cake to have with a cup of morning coffee or tea.This cake is loaded with  Blueberries which is my Favorite fruit packed with powerful Antioxidants.Buttermilk is used in this recipe which keeps the cake nice and super moist.The Lemon Zest adds a nice Flavor to this cake.Sugar is sprinkled on top to give a nice crunch to the cake.

recipe source:
Thank you Alexandra for this recipe.


½ cup unsalted butter at room temperature
zest from 1 large lemon
3/4 cup + 2 tbsp sugar
1 Large egg at room temperature
1 tsp vanilla
2 cups flour(set aside 1/4 cup of this to toss with the blueberries to keep the blueberries from sinking to the bottom of the pan)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk
1 tbsp sugar for sprinkling on top

To Make buttermilk add 1 tbsp of lemon juice or vinegar to 1 cup of milk.Let stand for 5 mins.use 1/2 cup of the prepared mixture for the recipe.


Preheat the oven to 350ºF. Grease a 9-inch baking pan with butter or cooking spray.(I used a Bundt Pan but you can use any 9 inch pan)

Toss the blueberries with ¼ cup of flour and set aside.Cream butter and sugar until light and fluffy.Add lemon zest,vanilla and egg until combined.

Whisk together the remaining flour, baking powder and salt.Add the flour mixture to the batter little at a time, alternating with the buttermilk starting and ending with flour mixture.

Gently fold in the blueberries.Spread the batter evenly into the pan.

 Sprinkle batter with 1 tbsp of sugar. Bake for 35 to 45 minutes or until toothpick inserted comes out clean.

Let cool for at least 15 minutes before serving.