My family LOVES almond halwa or what is also known as badham halwa. They absolutely love it! However I only make it once a year. Why? The reason I only make it once a year is because after I measured the amount of butter it takes to make almond halwa taste great – let’s just say, it was a lot of butter!! Continue reading Almond Halwa Cake
Our family loves Mexican hot chocolate. That creamy hot chocolate with cinnamon and a hint of cayenne pepper – yummy 😋! So when I came upon a hot chocolate recipe in the May issue of Martha Stewart Living Magazine that took the flavors of Mexican hot chocolate and transformed it into a cookie, I had to try it. An added bonus is that the ingredients for these cookies are ingredients I usually have in my pantry.
Have you ever had marigold petals in foods? The flowers have a spicy almost intoxicating fragrance that reminds me of the temples of India. Their color – wow! Marigolds are such a rich tapestry of warm colors – reminiscent of warm summer days and vibrant evenings sunsets.
The colors of marigolds are positively decadent – they come in glorious shades of golden yellow to vibrant orange, to even dark burnt burgundy.
To show off the beauty of these lush decadent yellow and ochre colored edible marigold petals, I got the idea to make a marigold ice cream with saffron milk and golden honey. Saffron provides a subtle yellow color that is a perfect color companion to these rich gold marigold petals.
I have been wanting to make a plum cake for a long time now, ever since I had a spiced plum cake at my friend Roli’s home when we stopped by for tea.
Roli and her daughter had made their cake from scratch, added spices like cardamom, cinnamon, and nutmeg, and used plums from their backyard as a topping for their cake. With so much care and detail going into this cake it was bound to taste amazing 😋. Continue reading Spiced Plum Cake
Here is another scone recipe from my friend Rose for sweet Cranberry Scones. Serve these scones warm out of the oven with some jam, accompanied by hot tea and fresh cut fruit, and you will surely have a perfect Sunday afternoon English style High Tea! Continue reading An English Style High Tea. Cranberry Scones
Last summer we visited family in Mombasa, Kenya; on one of the evenings we went on a sunset dinner cruise on a traditional Arab boat known as a dhow. To take a look at some pictures of this amazingly romantic sunset dinner cruise check out my earlier post: Sunset Dinner Cruise on the Tamarind Dhow in Mombasa, Kenya
On this dinner cruise the Tamarind Hotel and Restaurant that hosts the cruise serves a refreshing cocktail called the Dawa. It is the perfect drink on a balmy summer evening in tropical Mombasa.
There is something about cherries and chocolate that is a marriage made in heaven. Both are deep, dark, beautiful, and delicious, and their flavors blend together perfectly.
I love cherries in their pure cherry form – fresh or dried, with no additives and no enhancements, just pure cherry flavor is what I favor. I’ve tried cherry pies, cherry ice cream, Black Forest Cake with Cherries, cherry flavored drinks, I’ve tried them all – though they all taste wonderful, I always come back to my favored way of eating cherries – pure unadulterated cherries. If I want to eat cherries in some other form than fresh or dried – the only other way is with pure chocolate. Continue reading Sweet and Tart Sun-dried Cherries Dark Chocolate Bites with Fuchsia Blossoms & Rose Petals
I was gifted a delicious apple bread loaf for Mother’s Day from our neighbor and friend Karen, and I have to say this apple bread loaf was outstanding. I’ve never had an apple bread loaf before, so naturally I didn’t know what to expect. What I tried I liked very much 😋.
The loaf itself is unusual as it is not like a cake but rather it had a whole grain nutty texture, which got me wondering if it was made with whole-wheat flour? I asked Karen for the recipe and she graciously shared it with me, and yes, it was made with whole-wheat flour.
This apple bread loaf had a thick topping of a yummy cinnamon sugar and nut mixture, while the loaf itself was not very sweet. In fact, it was so mild on the sweetness scale that if we wanted to we could have had it with some jam. But wait; there was a surprise inside when I cut the loaf! Continue reading Apple Bread Loaf
An apple cake that is not too sweet, not too dry, but just right? This recipe is the one. This apple cake is the perfect balance of sweet with a little kick of spices, all mixed together with grated fresh apples and fresh ginger. I am loving fresh ginger in sweets and treats lately. I find it adds a nice spicy fragrant kick and especially balances the sweetness of cakes really well.
This is a teacake recipe that I came up with inspired by the giant zucchini our friend Karen dropped off from her garden. I had already made a Zucchini Curry and a Zucchini Soup with this giant squash. The next dish had to be something sweet and a teacake seemed like the perfect treat for this super tender zucchini.
When I came up with this teacake recipe I was trying to replicate a zucchini loaf bread I used to have at Peets Coffee & Tea years ago. It was super moist, not too sweet, with some lovely sweet spices, and a few walnuts. I used to admire the delicate green specks of zucchini that always caught my eye when I would take a bite.