Chocolate-almond granola bites

Hey, everyone! I have no excuses for not uploading any posts since such a long time. So, moving ahead, I’ll just cut to the chase. 😬

I recently made no-bake chocolate-almond granola bites, free of refined sugar. The sources of sweetness in the recipe are organic honey aaaaand dates. I’ve attached the link to the original recipe of the granola bars below:

No-bake Granola Bars (Bigger Bolder Baking by Gemma Stafford)

As you must’ve noticed, this recipe makes use of brown sugar. What I did was that I replaced the brown sugar with the same quantity of date purée. Please note that I did not add any water to the purée as it makes the dates lose their stickiness (trust me, I tried it before, and the end result was not that great). So, you make the date purée by blitzing dates in a food processor/mixer and use the same quantity as that of sugar (in the case, 90g/3 oz.) in the mix. Vanilla essence is optional, but if you don’t like the taste of dates, then vanilla essence is the way to go to mask the extremely mild flavour of dates which may be present in the final product.

Another change I made was that I used 1/2 oz. less honey than what is mentioned in the recipe to reduce the sweetness. The recipe attached above yields around 400g of granola bars/bites. So, if you were to double the ingredients (as I did), you would put in 1 oz. less honey than what the recipe would ask (that is, 4 oz. honey, instead of 5 oz.). Also, I replaced the chocolate chips with almonds (40g almonds to make 400g granola bars/bites) to make it healthier. Once the granola was set, I cut it into bite-sized pieces, and voilà! Granola bites.

I tried my best to take decent photos. I hope I was successful in taking somewhat decent photos. 😂

Anyways, that’s it for now. Bye-bye, and take care, all you lovely readers! 🙂


Do-nut get confused; it’s a cake

Hi, everyone! I hope you’re all doing well. 😁

I had recently baked a chocolate savarin cake with salted caramel, and I baked it in a pressure cooker. It turned out to be great!

Chocolate savarin cake:

Dry ingredients:

1 3/4 cups flour

1/4 cup cocoa powder

1 1/2 cups sugar

2 1/2 teaspoons (tsp) baking powder

1/4 tsp salt

Wet ingredients:

1/2 cup softened butter

1/2 cup water

3/4 cup yoghurt

1 tsp vanilla essence


1. Mix all the dry ingredients in a bowl and the wet ingredients in another one. Be sure to have sifted the dry ingredients in order to avoid large lumps.

2. Fold the wet ingredients and dry ingredients together. There is a possibility of some lumps in the batter. I went ahead with the batter anyways.

3. Put the pressure cooker on the stove to heat it. You may put the lid on while heating it. Heat it for approximately 3-4 minutes on high or medium flame.

4. Grease the baking tin with butter/ghee/white butter. Pour the cake batter into the tin and tap the tin on the slab a few times to remove air bubbles from the batter.

5. Put the tin into the pressure cooker and put the lid on. Make sure that the whistle and gasket have been removed from the lid before sealing the pressure cooker.

6. Let the cake bake for about 30-40 minutes on low or medium-low flame. I prefer cooking it on low flame in order to avoid burning the cake.

7. After 30 minutes, open the lid and check if the cake has cooled by passing a toothpick through the cake. If it comes out clean without any batter on it, then it is cooked. If there’s some batter on the toothpick, then cook it for another 5-10 minutes, depending on how much more time it needs. Be sure to check it after 5 minutes first though before deciding to cook it further.

8. Turn the stove off and remove the cake tin from the pressure cooker. Allow the cake to cool down for at least 15-30 minutes before demoulding it.

So, this is obviously before the salted caramel was added. This was the first time that I made salted caramel. 😁 The link to the recipe of salted caramel is given below:

Salted Caramel by Gemma Stafford (Bigger Bolder Baking)

I would, however, recommend that you do not stir the sugar and water mixture until the sugar has melted as the more you stir it, the more the sugar will crystallize and form lumps.

This was said to me by my sister and she is great at cooking and baking, so I followed it. 😁 Be very careful while making it to avoid burning yourself.

I let the salted caramel cool down slightly, then poured it over the cake and finished it off by topping it with sugar sprinkles to add colour.

I owe the title of the post to the cake because it certainly looked like a giant donut. 😁 It did turn out to be yum though. 😁

I hope you guys try this recipe. Until next time, bye-bye and take care. 😁

The one with the caramelized bananas

Hi, everyone! 😁 I hope you’re all doing wonderful.

So, I made crêpes with chocolate and caramelized bananas today. It was my first attempt at making crêpes and caramelized bananas.

I’ve attached the recipe for the crêpes below:


Please note that I also added 1 tablespoon of granulated sugar to the batter in order to make it mildly sweet, along with 2 teaspoons of vanilla essence to tone down the taste and or smell of eggs.

For the chocolate spread, I used some leftover combination of milk chocolate and milk from before. For this spread, take 1 cup of chocolate with 1/4th cup of milk. You can change the quantity depending on the amount of output you want. Chop the chocolate into tiny pieces and add boiled milk to it. Stir the mixture after 20-40 seconds, until it becomes smooth. Put the mixture into the fridge for 10 minutes or so for it to become slightly thick. Your chocolate spread for the crêpes is ready! This mixture can be used for other purposes as well.

Now, for the last part of the dish — the caramelized bananas; the recipe to which you will find attached below:

Caramelized bananas

Crêpes with chocolate and caramelized bananas

As it is evident, the chocolate refused to behave and started overflowing. 😅 The combination of the caramelized bananas and chocolate tasted pretty good together.

I hope you all try this dish, and let me know your experience. Until next time, bye-bye, and take care. 🙂

Beating the heat with a summery treat

Hi, everyone! I hope you’re all doing great. 🙂

Recently, I tried making Chocolate Banana Sorbet, and it turned out wonderful! The recipe is not my own so, I’ve attached the link to the recipe below:

Chocolate Banana Sorbet by Gemma Stafford (Bigger Bolder Baking)

As the recipe says, it’s not exactly a sorbet, but it’s close enough! The recipe requires 1/4th cup condensed milk, but I used around 3/4th cup because the sugar content of the dish reduces as it’s cooled. The quantity may vary as per preference. I used homemade condensed milk instead of the canned one, and it was as good as the latter. I’m attaching the link to the recipe of homemade condensed milk below as well:

Homemade Condensed Milk by Gemma Stafford (Bigger Bolder Baking)

Other than this, I followed the recipe to the T. I garnished the dish with mint leaves and the combination of the mint leaves with the sorbet was great! It added freshness to the dish.

I hope you try this recipe and enjoy it as much as I did. Until next time, bye-bye! Take care, all you lovely readers! 😁

A classic welcome to summer

Hi, all you lovely readers! I hope you’re all doing great. It’s been really long since I’ve posted anything, and I’m a tad bit guilty of that.

So, this one’s about an easy-to-make beverage – cold coffee! Yes, it’s quite easy to make, but I only made a tasty one after a really long time.

Now, for this cold coffee, in a grinding jar, I added 3/4th mug of milk, 1 teaspoon of coffee (or a small normal eating spoon, in case you don’t have measuring spoons), and 1 teaspoon of sugar (I used powdered sugar, but you can use granulated sugar as well). Then, I gave it a nice mix. After this comes the best part; ice cream. 😁 I put 2 scoops of vanilla ice cream into the jar, and off went the mixer again! You can use chocolate ice cream, if that’s what you prefer. I couldn’t find chocolate ice cream in the market, so I used vanilla instead.

(I hope my photography skills have improved).

The whole thing does not need to be mixed for more than 10-15 seconds all-in-all. The ice cream will add volume to the cold coffee, which is why I used only 3/4th mug of milk, and not a whole mug.

So, here’s to the season of delicious cold coffee, lemonade, and buttermilk! Take good care, you all. Don’t let the heat get to you. I will post here soon again. Till then, bye bye! 😁

The première-view

Hello, everyone! 😁 Hope you’re all doing good. So, I’ve been somewhat busy and tired these past few days due to which I wasn’t able to update the blog.

This one’s my first restaurant review. Last week, I finally visited ‘Vera Pizzeria’ in Madhapur. I say “finally” because I’ve wanted to visit this place for a few months now. The wait was definitely worth it and I was not left disappointed.

The setup of the restaurant is beautiful, to say the least. The minute I stepped out of the car and looked at the building, I told my friends that it looks rather pretty. If the exterior was pretty, the interior was even prettier with the right lighting, colours of the decorations, and everything along those lines.

Now, coming to the main part; the food. The food was really good. I tasted the garlic bread, the vegetables pasta in Alfredo sauce, the chicken pasta in Alfredo sauce, and the chicken pasta in pesto sauce. The garlic bread could’ve had a little more garlicky taste to it. The veg. pasta and the chicken pasta in Alfredo sauce were quite tasty. The balance of flavours was right. However, the chicken pasta in pesto sauce could’ve had a better balance of flavours. Apart from these, I ate the saucy chicken pizza (I think) which was delicious. Finally, the dish which I ordered, seafood pasta in Alfredo sauce was pretty good. I had to wait for quite some time for the dish to arrive, but the flavours of the dish are definitely something I’m going to remember for a long time.

Overall, my experience at Vera Pizzeria was very good. The ambience, service, food, and hospitality were something I will surely remember, along with the fact that the place is not at all heavy on the pocket. The prices are quite reasonable for the quantity and quality. I would definitely visit this place again.

My rating: 3.5/5

Thank you for reading this post. I will put up another post soon. Until then, take care, all you lovely readers. 😁

Why food?

Hi, everyone! 😁

I hope you’ve all had a good weekend. So, this post is not going to be about any dish that I tried making or so, because I haven’t made anything. 😛 I’m going to use this post to convey to you why I chose to start writing a food blog in the first place.

So, food is a really big thing in my family; from my grandparents to my parents to my elder sister to me. Whatever happens, we want yummy food. Now, obviously, our definition of yummy food doesn’t always match, but for most part (for vegetarian food, because my grandparents do not consume non-veg), it does. My maternal granny (my sister and I call her Naanima) is an amazing cook, and passed this art to my mom as well. My sister is a foodie as well and a brilliant cook. I ask her for help whenever I find myself confused while baking.

I started baking just for fun. But, soon enough, I started loving this beautiful technique that we call baking. Over the past two years, my love for food has grown immensely. I’m surrounded by foodies which makes it easier for me to talk about it. My best friend, Ananya, an excellent cook, has out-of-this-world wonderful baking skills. She and I are indulged in talking about food majority of the time. She’s another person I go to when I need help to clear my doubts about what is to be done further while baking or making any dessert. I don’t cook savoury dishes much; just a few dishes here and there sometimes.

Desserts are my love; I love making them. The fact that I love eating them is a little obvious, I suppose. 😁 Well, I shall definitely update you guys soon about any incredible dish that I eat or any new/old dish that I make. For now, bye-bye! I hope you have a great week ahead. 🙂

A summery affair

Hey, everyone! Hope you’re all doing well. 😁

So, about 2-3 days back, I had made a banana sundae. I don’t eat a lot of ice cream, because I am very susceptible to sore throat and everything along those lines. But, it’s summer time, so might as well indulge in some frozen treats once in a while, right? 😌

It’s a pretty easy dessert to make. I just cut a banana in half, put one half in the bowl, placed 2-3 scoops of vanilla ice cream on it, and topped it with some chocolate ganache I had made a few days back. I observed that as the ganache thickens a little after a while, it doesn’t taste as well as it did before, so it would be a better idea to use chocolate sauce instead. It would also be a nice idea to add some roughly chopped walnuts as well.

Now, I know this photo is not very appealing, but the dessert tasted good. Vanilla ice cream and chocolate anything is a match made in heaven, so it’s a given. I shall work on improving my photography skills. Please bear with these skills for a few posts. 😁

I hope you try this recipe and enjoy it as much as I did making, and of course, eating it! Until next time, bye bye! 🙂

Entrée into the world of blogging

Hi, everyone!

This is the first time that I’m blogging. I’ve been thinking of starting a blog since a long time, but never went through with it. But, finally, here I am! This is purely out of impulse, which is quite unlike me.

So, as the name suggests, this platform will be dedicated to food (especially desserts), because one of my mottoes is – “Food is love. Food is life.” I will try to update the blog as regularly as possible, with the help of the honest feedback by all you readers, of course! So, please do give me your honest feedback.

Until next time (which will be the first proper post), toodles! 🙂