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 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! 🙂