Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Wednesday, October 22, 2014

Wishing you all a very Happy Diwali with some Gulab Jamun

#GulabJamun #IndianDessert #SimiJoisPhotography #Dessert #Festival #Diwali #Recipe

#GulabJamun #IndianDessert #SimiJoisPhotography #Dessert #Festival #Diwali #Recipe
Happy Diwali !  Diwali brings back so many memories..this is that time of the year I really miss India and miss being a child. Earthen ware lamps, fire crackers and lots n lots of sweets to gorge on…. blissful. One time of the year, where we could be up till 11 playing outside. 

Gulab jamun is one of my favorite dessert and I have not met a person who has not liked jamuns.
Traditionally milk is boiled for hours on and reduced to milk solids, mixed into a dough with all purpose flour, deep fried in pure ghee and soaked in sugar syrup... What's not to like about that. Like is an understatement, bordering around insult. lol ! Seriously you need to taste it to believe me.

If you are into traditional Indian Desserts, here is the list 

Rice Kheer/Pudding 
Mysore Pak 
Instant Milk Peda
Carrot Halwa 
Kaju Katli 
Mishti Doi
Moong Daal Kheer /lentil pudding 
Coconut Burfi 
Besan Ladoo
Puri Unde/ Puff rice in sugar syrup

Just to name a few, you can have an endless list of Indian desserts, there are soo many, I can have a blog on Indian desserts and I can blog every day for next decade and still have desserts to blog about, am sure my Indian friends know what am talking about :) For now it’s gulab jamun : a hot favorite in the Jois household.

#GulabJamun #IndianDessert #SimiJoisPhotography #Dessert #Festival #Diwali #Recipe

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Wednesday, August 20, 2014

Indian Rice Pudding/kheer, I was almost going to sell my camera.

If I have anyone to blame it is my friend Sophia. She started my obsession for rice-pudding, last week she shot an amazing (read bold) image of rice pudding. We started talking about rice pudding and realized there is so much common between our cultures and the symbolic meaning of rice, “ we also use rice as a symbol in our tradition (Bulgaria and Greece) and especially on weddings - symbolizes the pure virgin bride that is fertile to bear lots of healthy children and continue the generations of the family…” Rice in India is a symbol of Brahma, the creator and when you think of Brahma you think of purity and white, the use of rice in wedding as a symbol of prosperity and abundance is not new in our culture. 

We had Ilva join us in our madness. I don’t think I even need to introduce Ilva, she’s an amazing photographer and a great friend. She has taught me how to librate my art, not everything you see needs a critique ( I usually get over critical about my work) - enjoy what you create. That’s what I have learnt from her. …Three girls from three different cultures living in different countries as Ilva puts it, “We are all three expats, Sophia is Bulgarian but lives in Australia, Simi is Indian but lives in USA and I’m as you know Swedish and live in Italy” Three different rice pudding, a recipe that has been passed on to all of us. A thread that binds all humanity food and love. I hope you do enjoy our pudding as much as we enjoyed creating it. 


#RiceKheer, #IndianRicePudding, #RicePudding, #PuddingRecipe #FoodPhotography
 This post was a cause of a lot of heart burn, ( not from the rice pudding) I visualized the raw rice image as a white on white …little did I know what I was asking for. I would get a yellow overcast or a magenta refection and it was not pure white. Finally, after hours of reading on white balance and experimenting, I got the final image the way I visualized it. See the triptych and you will know what I am talking about. 

Who says white has no color, it’s one of the hardest things I have ever photographed. But loved the outcome. The thought of selling my camera did cross my mind when I was struggling to make this happen. 
#RiceKheer, #IndianRicePudding, #RicePudding, #PuddingRecipe #FoodPhotography

You think things would have ended well with the white on white. Not really! It just got worse. I usually visualize my images a day before I shoot, but I think I was thinking am too good for that, watch what happened, I propped all the stuff, took pictures, re- arranged, took pictures, changed prop took pictures, changed direction of light took pictures, changed the complete color palette, took pictures….nothing worked. They were all dull, lifeless lack luster images. By now I had at least a hundred horrible pictures,  since I cannot share hundred here, here are some better ones that were epic fail. (Click more to view). The last image of the first row, was not that bad and I thought it had hope and thankfully am able to post it. It took me eight hours to shoot this post. Was it worth it, every second of it. 
#RiceKheer, #IndianRicePudding, #RicePudding, #PuddingRecipe #FoodPhotography
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Thursday, July 3, 2014

Triple Berry popsicles - 2 ways

This post reminds me of my love affair with water color painting. A few years back, when I was trying to get in touch with my artistic side, I took some water class lessons. I don’t think it was an absolute disaster, but it was really not my thing. I learnt a technique called ‘wet on wet’ : when u add two colors to a wet paper, they tend to have a mind of their own and blend to create something absolutely stunning. When I mixed the berries with vanilla ice-cream,  I loved the way the rich pink blended into the white, creating swirls and patterns - each popsicles was different from the other. We loved the flavors and the rich patters it created. No artificial color or flavors used. Edible art :)

This is going to be a pix heavy post as I am sharing 2 recipes: creamy vanilla-berry pop and the other one plain berry pops. Summer is all about ice-creams, fruit pops, bbq, picnics, finger foods. Am always looking for something EASY and quick, I really do not want to spend a lot of time in the kitchen and at the same time I want to create something that looks and tastes good. If it is healthy, a big thumbs up! I love pops and this one is guilt-free and I did eat multiples of them ;) The best part, it has real fruit - not from some concentrate with tons of food color,  If you are looking for something rich and creamy, you have these tiny vanilla-berry pops. I love the size, it’s really so cute. I loved both and it is hard for me to pick one over the other. There is nothing much to it. They looked so bright and summery and tasted so delicious, I just had to share it on the blog. 

Hope you guys have a wonderful long weekend, here in the US. Happy 4th of July and can’t wait to bloghop to see some amazing grilling recipes. 

I had some questions about my gear - I use Sony Nex-6 ( mirror less camera), lens 16-50mm and 50mm, that’s all, nothing fancy. For post processing I use photoshop elements - since am not so tech savvy, am not that good with post processing, something I need to work on.  Any questions, inputs, email me or just leave a comment. 

#Berries, #Popsicle, #SummerFood, #4ofJuly #, #FrozenTrests # Homemade, #recipe

#Berries, #Popsicle, #SummerFood, #4ofJuly #, #FrozenTrests # Homemade, #recipe

#Berries, #Popsicle, #SummerFood, #4ofJuly #, #FrozenTrests # Homemade, #recipe

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Tuesday, June 17, 2014

Mango ice-cream

Am not going to buy an ice cream maker, am not going to buy an ice-cream maker, there is really no end to buying and this is one resolution I hope to keep. Unless of course a dear friend will give me a surprise or an early birthday gift. I have a huge love affair with sorbets you can see here, here and here,  I have learnt that you really do not need a fancy devise to make a sorbet. But there comes a time in everyone’s life when there is a calling, an inner strong calling to make your own ice-cream. So, am going to be doing this without an ice-cream maker ( all sympathetic thoughts can be expressed in the comments)  and It’s going to be mango, why mango ? Coz I cannot get a box of ready to eat mango ice-cream here in the US. Much to my dismay it was not disappointing and got a thumbs up from both hubs and finally teen.  There is no case ( in my own mind) for an ice-cream maker. If you are imagining me churning this mix endlessly, to give that smooth creamy texture, am sure to disappoint you. Not much of elbow-grease here.

A lot of people have been asking me about moody photography, maybe this might be a good time to talk about it. It’s uncommon to see an ice-cream shot this way. It’s usually high-key. like this one. Am talking about the over head shot, the first image in this post. First, I was a bit tired of doing high key and we had heavy sheet of dark clouds in the morning (when I shot this). So for me this could be a rainy sultry day, exactly how it was. So I switched from a white background (with white plate) to a deep blue background and a dark charcoal gray plate. It’s minimum styling. I blocked the light and the only source is upper left. A little light did trickle from the left. When I took the shot, it had a better exposure than this one, as I usually watch the histogram before I click the shutter. As I want to gather maximum information. I darkened it in post processing ( using levels). Since it was over head I used f/4 and shutter 1/50sec. It was not a bright morning and I shot it hand held, so I had to pick a shutter that would not show a visible shake.  Hope this helps, if you need any more details, let me know.  I did take more shots with different, colors and props, just to show how the mood changes.

Now back to the ice-cream….

Ice cream without ice cream maker, Mango ice cream, homemade mango ice cream, recipe

Ice cream without ice cream maker, Mango ice cream, homemade mango ice cream, recipe

It does not have much of fat, the reason: fat loves me and I don’t appreciate this kind of love.
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Tuesday, April 8, 2014

Cherry n Ginger Sorbet

#CherryGingerSorbet, #CherrySorbet, #SorbetFromScratch
I just love this time of the year, perfect nippy mornings and cool afternoons, the birds chirping and the trees waiting to sprout the greens, the snow the blizzards and the sub zeros are finally behind us. I can’t wait for the cherry blossom to start booming and fill the air. I feel like a child who is just going to be awarded a big cup cake… love the cool spring breeze in my hair and those bare toes against the cold grass…if I can hold back time, this would be that moment. As I grow older, I have learnt to slow down and enjoy the little things, back then….all I remember of spring is my parents planning the garden. Meticulous planning with multiple trips to the nursery. I would only be allowed to water the saplings under close supervision of my dad’s hawk eyes. It was a chore I was proud of, and as as the slapping grew and bloomed, it would give me so much happiness.  Those little moments, become so precious and cherished. Looking back, is always a mixed feelings, I can’t believe that I refer to it in the past, it was just yesterday that I had drenched my dad with the hose and my mother was giving me ’the look’ through the screen door. In a blink of an eye, time slips through my fingers like sand. “How did it get so late so soon?” - Dr Seuss

#CherryGingerSorbet, #CherrySorbet, #SorbetFromScratch

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Tuesday, March 25, 2014

Macarons with Nutella filling

#MacaronsRecipe #EasyMacarons #FoodPhotography
#MacaronsRecipe #EasyMacarons #FoodPhotography
Macarons, have always been a dream  and I seriously thought it was rocket science.  This is not the first time am trying these, the first time I baked these, the dough was too watery to pipe. I had no idea what went wrong, so I added more almond flour and baked almond cookies that were delicious. A few weeks back a photographer friend Wendy Cray had the most gorgeous looking macaroons on a forum and when I asked her for the recipe she happily obliged. Since this is the week of spring break, finally teen was home and I asked her to help me pipe the macaroons. I just took a plunge not expecting much, my back up : to use it as a face pack, seriously am not kidding, both egg whites and almonds are so good for your skin and sugar is a great exfoliator. So without thinking much baked a dozen and I really enjoyed the whole process, finally teen was a great help and I think she did a great job piping these cuties. This is far easier then the battenburg cake I had baked, really much easier. Thanks Wendy!

 Am itching to paint some more boards this week and then I might get out of the blue rut, scroll down and you will see what am talking about. I have 5 blue boards of different shades of blu…that reminds me, I have been asked to do a post on boards, so will be doing that really soon. Stay tuned.

#MacaronsRecipe #EasyMacarons #FoodPhotography

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Wednesday, March 12, 2014

Nutmeg Pear Cake

#SpicyPearCake #NutmegPearCake #PearCake #FruitCake

#SpicyPearCake #NutmegPearCake #PearCake #FruitCake
This recipe has been on my mind since a couple of weeks. Finally found the time to bake this. Adorable right!. It was absolutely delicious, the nutmeg and pear were perfect spice-fruit pairing. I love pears, not only eating it but capturing it on camera too, it’s such a sexy fruit.

Camera reminds me, the last whole week was spent on exploring the possibility of a website to showcase my photography. I am not sure, being the procrastinator I am have been sitting on the idea for a couple of months now. My better half and some of my friends are pushing me in that direction. I have been doing some food photography assignments here and there and I usually send people to my flickr/pintrest account and blog to see my work….! Maybe it is time to build something more professional looking than the blog. I will still keep the blog, can’t live without it. Any input, suggestion, recommendation, will be awesome ! I am excited, as I have some decent images to showcase, but wish someone would do the work for me ;)

Returning back to the recipe, this recipe is a keeper, it’s not overtly sweet so you can serve some  warm spicy maple syrup with it, along with some whipped cream. For me it was good as is, it was so moist, I did not want to add any garnish to it. I just loved the cake and will definitely be baking it very often. I really wish I could have you taste this… I guess you will have to just gawk at it till you bake one yourself !!

#SpicyPearCake #NutmegPearCake #PearCake #FruitCake

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Wednesday, February 26, 2014

Pina Colada Sorbet

#PinaColadaSorbet  #EasyPinaColadaSorbet #Sorbet #FruitSorbet
#PinaColadaSorbet  #EasyPinaColadaSorbet #Sorbet #FruitSorbet
 I just love sorbet, it’s so easy to make, instant gratification, healthy, almost fat free and it’s a dessert… yum yum !What’s not to like about it. But, there are some people ( ahem! ahem!) who say that they prefer the real deal - someone like ‘finally teen’. Rich creamy ice cream, she loves raspberry sorbet but will definitely pick a dark chocolate ice cream  over a sorbet. Well, when I was as old as her, that was my choice too. I have grown to love sorbets. The best part of eating a sorbet on a hot summer day ( that’s another story that we still have tons of snow outside ), when it begins to get melty, its  almost like a slush. Slurrrp it up! I love to dress up my sorbet, since they are fruit based, some candies grape fruit or orange or even pineapple , works so well. And no guilt !

I can’t wait for long summer nights, hot sultry sun, walking bare food on the grass….it looks like a dream as the temperatures refuses to climb…I don’t know about you, but am celebrating spring on my blog….
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Thursday, February 13, 2014

Wontons for valentine’s

Pine colada wontons served with cranberry n cherry sauce

#HomemadeWontons #PineColadaWontons

#HomemadeWontons #PineColadaWontons
Just the other night we were having a family discussion about love. I was telling ‘ Finally Teen’ that 90% of our relationships are not just about love. It is about understanding, mutual respect and a lot, lot more. You have to invest yourself in a relationship, try and give more than you receive. You cannot be selfish, then there is only one person in the relationship and that is yourself. However, if there is disrespect and toxicity, you have to learn to let go. Even if it is not love, but just a friendship, you should never accept anyone being disrespectful and/or overtly critical, that is not friendship, it is something else. Life is beautiful and there is no greater joy than to spend it with people we love and respect and it’s reciprocated.

One does not need February 14 to show love, right ?  I am not up in arms opposing it, I love celebrations, it gives me a reason to cook something special for my loved one. So I asked my special someone, what he wanted for  Valentine’s day and to my surprise he said wontons. If wontons are the way to his heart, wontons it will be. I made these very cute heart shaped ones and filled them up with banana, pineapple and coconut.  Am not sure what am cooking for dinner, maybe this, street food is an all time favorite in this household and of course these heart cuties for dessert.

#HomemadeWontons #PineColadaWontons

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Wednesday, February 5, 2014

Almond Butter

#AlmondButter #HomeMadeNutButter #HealthyNutButterRecipe
#AlmondButter #HomeMadeNutButter #HealthyNutButterRecipe
I feel like a million bucks today, I have been playing with almond butter and trying to photography it since morning…I know a lot of you might wonder,  there is no major styling, nothing fancy, what is the fuss all about. First of all it’s a rich texture and oily…all the nasty reflections, then the whites were not  white, in simpler words the white balance was off and I was getting all kinds of color cast…finally I got it ( I hope). I really hope my better half does not read this post, I think it is karma getting back at me, remember how I ranted in my last post about ‘him’ using auto WB. (looks sheepishly at her key board) 

A little honey and this could be easily transformed into a meal ;).  I love almonds and use almond butter regularly in my smoothies, baking and even in my curries. I usually do not make a whole lot, a cup usually lasts me a fortnight. The reason why  I am doing a separate post on almond butter, it’s easier to tag in the recipes. It’s a great option for vegan baking/cooking.  

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Wednesday, December 18, 2013

Christmas Roundup

It’s just that time of the year, where I can’t help but look back. What a year it’s been! There is so many different things I have tried this year, I surprise myself. I’ve made so many new contacts that have blossomed into friendship. I feel that I’m very lucky to be surrounded by such talented and helpful people. There is so much to learn and people are willing to hand-hold and teach you — it’s an amazing world we live in.  I am part of a few groups (photography and blogging), I also moderate a few of them, so if you guys are interested just message me on Facebook (my personal account or the blog page) or on google plus, and I will be more than happy to add you. It’s a great learning experience to be attached to these communities.  

What are your plans for the holidays — what’s on your menu?   Growing up we did celebrate Xmas but there was never a traditional meal. My mother would always bake a fruit and nut cake and there would be marvelous food that would vary every year. In some ways I have followed the same tradition, it is always something special, but not anything predetermined. I remember biking on cold and foggy December mornings, just before Christmas, visiting one of my teachers, just to eat her rum cake. The doors of her home would always be open, kids would pour in with flowers, cookies ’n cake and in turn she would give us  a generous helping of the most delicious rum cake. The taste still lingers, mingling with the faint smell of a bonfire, and feeling of the wind against me as I rode my bike through the curvy roads of Dehradun. Now it all seems like a distant dream. 

Alright, so I’m snapping out of this nostalgia. Phew! Back into the present with coffee, and that usually helps. Back into the sweet world of desserts. Even though I’ve never confessed it, I do have a sweet tooth and while planning the menu, I often plan the dessert first :) So here is my line up of a few of my favorites; I hope I have inspired you to bake one of these for the holidays. Do let me know if you did!  Merry Christmas to all of you. 

P.S. I still need grammar lessons, so if any one of you is willing to hand-hold me on that, I assure you some good food and we can start from there :) 

Ginger caramel tiramisu 
#EasyTiramisu #GingerHolidayTiramisu
You can top it two ways, cinnamon and caramel with  candied ginger bits inside or just candied ginger and caramel. No baking, just assembly! Can it get easier than this :) Here is the link.

Orange spice cake with candied oranges 
#OrangeSpiceCake #FruitCake #HolidayCake
If you are someone who enjoys fruit in their desserts you may want to click here.

Ginger Bread 
#gingerbread #spicybread #Festivebread #Christmasdessert #OldfashionedGingerBread

The gingerbread from my previous post is a classic. But if you want something dramatic and still stick with the ginger cake, David Lebovitz’s ginger cake is the right one for you.

Ginger cake

One of my favorites and a stunning piece of work is the Battenburg. It’s worth all the time you spend in the kitchen. I shall say no more. Click here. 

Battenburg cake 

If cake is not your thing and you prefer you have some more options here…

Coffee Panna Cotta 
#CoffeePannaCotta #PannaCotta #CreamyPannaCotta

Creamy rich coffee panna cotta,  with a wiped cream topping and some home made sugar art, can be made ahead of time and looks like you spend the whole day in the kitchen ;)

Pots de Crème is my all time favorite, I remember the first time we made it, we were licking the bowl ( actually every time)

Cookie exchange ? Here is my line up …
#ChristmasCookies #CookieOptions #CookieExchange
Hope you guys have a fantabulous holiday! Hugs!!

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Friday, December 13, 2013

Old Fashioned Gingerbread

#GingerBread #OldFashionedGingerBread #QuickAndEasyGingerBread

#GingerBread #OldFashionedGingerBread #QuickAndEasyGingerBread
Super easy and packed with flavor is written all over this bread. Actually it’s more like a cake. It is not like the conventional bread, it’s a bread disguised as a cake. Not every dessert lives up to this reputation.  I still remember my last year’s soufflé  that fell apart. My nephew was visiting and he has quite a sweet tooth to say the least and you know ‘finally teen’ can live on dessert and honey, that might have been reason enough to try a new dessert, but it was also the holidays, so there was more than one reason to indulge. We were excited anticipating a French delicacy. I don’t know what went wrong, we had such terrible soufflé, it was probably, not probably but surely the worse thing I have ever made. So much so that even the name soufflé evokes very strong emotions lol! But fear not am not going to be baking an exotic delicacy, am going to stick to SIMPLE. This old fashioned gingerbread is easy and most of the ingredients are already in your pantry…almost as good as mix and bake. If you are going to go and buy the boxed ready version of this am going to personally come over and make you bake this… ! With a cup of coffee or mulled wine it is d e v i n e.  I did not just tell you that I made a meal out of this (sheepishly) 
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Tuesday, November 26, 2013

James Beard's Persimmon Bread

#James Beard’s Persimmon Bread #Persimmon bread #MoistFruitBRead

#James Beard’s Persimmon Bread #persimmonBread #FruitBread

#James Beard’s Persimmon Bread #Bread #Persimmon #FruitBread #PersimmonBread

A recipe by James Beard, on David Labovitz blog is something! No joke! A decade ago, I did not know what a persimmon was, I almost mistook it for an exotic tomato. (don't judge me people I was born in a tropical country) Thanks to finally teen's piano teacher, who introduced me to the world of persimmon. I was certainly missing something, it is one of my favorite fruits now.

Last week I got a lot of persimmon home, if am not mistaken I think it is the Fuyu and unlike the Hachiya, it can be eaten when firm.  I wanted to bake a dessert with persimmon and after going back and forth with cake, pudding, bars and bread, I found this recipe. As most of you will know I am a big fan of David, and it's a James Beard recipe. Duh! There was really nothing to think…I had all the ingredients, the outcome was amazing. we had it with coffee, we had it with mulled wine and we had it with maple syrup and crushed cloves. I did not change anything in the recipe. The amazing part of the recipe is that James Beard does not mention the exact amount of sugar for this recipe. David's suggestion, "Although I recommend using the higher amount of sugar, feel free to use whichever quantity you’d like…after all, you have permission from the granddaddy of all cooks, James Beard himself." I did not want to risk messing up with this recipe so I took exactly the same amount as David Lebovitz. 

I really need to thank all of you for an amazing year, I think this has been the best year of blogging so far. Thank you for reading what I write and thank you for all the love and encouragement. Happy Thanksgiving to all of you! 

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Saturday, November 2, 2013

Mysore Pak


#MysorePAk #Indian Dessert #TraditionalSouthIndianDessert #GheeDessert #BesanDessert

The story of victory of good over evil is an age old story. It's timeless! It's just not the story of Lord Rama and Ravana, it's about the wolves inside us. Am sure you are wondering 'wolves?' A lot of us have heard this story, but just in case you have not.  A Cherokee tells his little grandson that every human has two wolves fighting inside them. One is Evil – It is anger, envy, jealousy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego.
“The other is Good – It is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion and faith.”
The grandson thought about it for a minute and then asked his grandfather: “Which wolf wins?”
The old Cherokee simply replied, “The one you feed.” 
It really is the essence of Diwali! The light of the lamp is such a strong symbol, with so much significance. It's such a beautiful story, every time am upset, hurt or angry, I narrate this story to myself :). As I light the divas (lamps) I hope for a brighter promising tomorrow...
Thanks for the Diwali greetings, am sorry have not been able to respond to some of you, but am going to as soon as am done writing up this post. 
A very Happy Diwali to all my readers! 
#MysorePAk #Indian Dessert #TraditionalSouthIndianDessert #GheeDessert #BesanDesser
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Thursday, October 10, 2013

Chocolate, Strawberries and Cream - A Cake !

Last week has gone by rather quickly, it's been a blur. Between shopping, baking and planning a photo shoot for a book cover, everything has moved way to fast. I really am not a shopper, am pretty straight forward with my needs, can't spend hours shopping, specially clothes. On the contrary my mother and sister have a deep passion for it. They need to explore every possibility before they make up their mind, they are phobic about buyer's remorse, which I occasionally suffer from and is more often than not induced by my sister, by questions like ... "did they have that in red?" My solemn response "I did not check" followed by a remorseful grunt and the urge to return the object of purchase. Last week, was spent with 'finally teen', shopping for homecoming.  Well, for those of you new to the terminology of homecoming ( like I was just a few weeks ago) here is a wiki definition :  "Homecoming is an annual tradition of the United States. People, towns, high schools and colleges come together, usually in late September or early October, to welcome back alumni and former residents. It is built around a central event, such as a banquet and, most often, a game ofAmerican football, or, on occasion, basketballice hockey or soccer." To continue the story,  she (finally teen) is just like my sister and my mother, both! And a new improved version, like a latest update... with a gusto for trying 10 or 20 or 30 pieces of clothing,  before buying 2. Taking a teen shopping for a dress is hard work, it is fun, but after standing like a clothes hanger outside the dressing room for a few hours, you contemplate on your  footwear. ( I even took pictures of my aching feet and was tempted to Instagram it)  Lesson : don't wear high heals to homecoming shopping. On a serious note, it was a lot of fun, really enjoyed it and the experience will definitely go into the scrap book of our memories. If I could hold on to time, I would do that, right at this moment, it’s slipping out of my hand like sand.

Isn’t this a great cake for Valentine’s day ?

When I got home, I had a request to bake a cake. I was looking to bake a birthday cake and was looking for a simple recipe but great looks.. I could not find anything easy. It either needed a degree in the culinary arts or it was just too simple or I did not like the frosting, to cut the long story short did not find anything that I loved. I wanted to enjoy the whole process not stress about it. ( that's another story that I did stress about it). I thought of a simple chocolate cake and planned to dress it up with fruit and cream. You cannot go wrong with chocolate, strawberries and cream. This is an age old combo and just made for each other, sometimes, you look for solutions, when it is right there with you. 

 Why this obsession for cakes this month, it's my third cake/pastry in two weeks. Well, wanted to bake something special for a very special person, who has been a big influence in my life.  For the record, the cake was loved! Still learning how to cut perfect cake wedges ! I am sure there is a u-tube tutorial  somewhere, for people like us. 

I almost forgot to share, last week my savory masala cookies got featured on 'Fox New Magazine'. I do have to mention that I was thrilled ! So, the cake was kind of a dual celebration. 

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Thursday, October 3, 2013

Ginger Caramel Tiramisu

I think we already spoke about my great pastry skills ( read lack of it) here in this post. Having said that, am always on the look out for an easy recipe as far as dessert is concerned. I need to post a picture of my kitchen when am baking, it's worse than a war zone. In a situation like this, if I get a recipe which is  semi home made, but has some scope for creativity, I will jump up and be all enthusiastic. So, on one of my endless pursuit of recipe hunts, ( as to why am frantically hunting for recipes, when I have hundreds bookmarked, is beyond the scope of this post or my ability to comprehend, it's just me !) I found this recipe here but I was not gung-ho about the banana, so I moved on and was surfing, and suddenly there was a light bulb ( like the ones you see in cartoon books, exactly like that) and the little voice in my head told me, not to be limited by what is in there, get creative. So I tried two version one with cinnamon and lavender and the other with candied ginger... and boy! the candied ginger won, hands down.

I could not wait for 'finally teen' to be back from school, I was almost on the street with pastry in my hands, but refrained from such acts of impulse.  'Finally teen' is a recipe hunter like me and she surfs endless blogs and when she is looking at blogs with cakes and pastries that can put a French artisan to shame, her only question is "why can't you make stuff like this" OK, don't have ideas now, this pastry will certainly not put a French pastry chef to shame, but in simple terms it's easy, simple, delicious and I LOVED the frosting (smooth as silk), and it looks pretty decent.  So, if you qualify these categories, you are usually up on the front page of Turmeric N Spice. Hope you try it and you won't be disappointed.

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