Tagged: dessert

Smitten Kitchen’s Snickerdoodles (and an anniversary giveaway)

There’s a lot to celebrate today if you are looking for that kind of thing. We sprung forward and practically everyone is cheering, especially since we’ve been greeted by a super gorgeous day. (I’m not. I mourn my lost hour of sleep but I’m odd that way.) We also celebrated Pi Day, a fact that I’m beginning to be more cognizant of in recent years than I was before. Not surprising, since it was born in San Francisco. In the light of changing seasons, I’ve been thinking about several things; from new flowers (aren’t they gorgeous?!) to bar stools (I’ve got to stop shovelling down breakfast standing at the kitchen counter). So preoccupied have I been that it almost passed me by. It would have been awful if I’d missed it. Really it would. For today, you see, is my first blogversary!

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Chocolate Brandy Truffles & Smitten Kitchen’s Homemade Marshmallows

In the new movie Valentine’s Day, there is a scene toward the end between Jennifer Garner and Ashton Kutcher, who play long-time best friends in the movie. It is one to which Amey and I can relate. Being married to your best friend means there is almost nothing that you cannot discuss with your other half, whether it be the dissection of a ‘moment’ or an irrational obsession with all things marshmallow.

It’s pre-Valentine’s day and a gorgeous, sunny February day in NorCal. I should be outside, revelling in the light and soaking up the sunshine. Instead I’m sitting here, glued to my computer and feverishly tapping away on the keyboard. Why? Because the marshmallow made me do it. It was aided and abetted by the chocolate.

That is how intensely good these homemade marshmallows are. If you are a sucker for these soft white melting pillows, and I am, you will be riotously giddy about how easy this recipe is and how entertaining they are to make. I haven’t had this much serious fun cooking since I made plasticine pies when I was five. There is the same sort of creative discovery and satisfaction to be found here. An intensely childlike glee takes root in you as you watch the alpine white fluff come together around a whirring whisk, which is weaving meandering furrows through it.

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Nigel Slater’s White Chocolate Cardamom Mousse

I have hopes for getting a few things done this year. There are aspirations to be travelling more, cooking more, writing more, learning more. I aim to get my architectural license before the year is through. I aspire to meet up with my friends more and call my mom more often. Well, I’ll have to watch that last one carefully. She might begin to suspect I’m terminally ill if I don’t ease her into it. Don’t want to ping her sonar for no reason. Nothing good has ever come of that.


Time has soared by quickly. We are already at the end of January.  The cold winter means no long walks on the beach, my primary place for random thought. Without them, thoughts have no focus or room. They crowd into my head and push everything else out. Amey has caught me staring into space more often than usual this month. Only two things have really kept my attention. Architecture and cooking.

Taken together, they aren’t quite all that diverse. Here’s how the charge sheet would look if you tried to compare.
☕ Both respond to basic human needs, cooking is to food what architecture is to shelter.
☕ Both aspire to do so much more than just fulfilling a need.
☕ Architecture is both an art and a science. So is cooking.
☕ Either one of them revels in experimentation, often with fantastic results.
☕ Both have a long history and have evolved in response to period and place (Up to a point in time. Both have felt the effects of globalization.)
☕ Never were there two art forms that, as a whole, focus on the person who creates them as much as on those for whom they are created.
☕ A good example of either will satisfy you to your very soul. You may not recognize it immediately but your day will be so much the better for it.

My friend once mentioned that he has never seen a more contented lot than architects. Before all the unhappy ones out there rush to argue this, allow me to explain what he meant. Architecture pales in comparison to the initial monetary compensation of investment bankers, or those in technological fields (the aforementioned friend’s profession). This results in tons of frustration for some, and those who are conflicted about this, leave. This is not a profession you stay in lightly. It is your life.
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Orange-Chocolate Pot au Creme

2009 is limping towards its ineluctable exit and very few people, I’m guessing, are going to be sorry to see it go. As years go in the psyche of the human collective, this one has been rather truculent and petty. To put it plainly, it mostly blew for most people. But you know what? While it wasn’t the best, there were parts of it I liked. Like the fact that this country swore in its first African-American president, the same year that I get to be a permanent resident of it. The part where I took six architectural exams in six months was pretty cool, especially when I passed all of them. The fact that all of my  result letters have a stamp on a top corner that says “Arnold Schwarzenegger, Governor” is spectacular. (I get my results from the Terminator y’all! Affirmative.)  Then there’s the part where Amey and I actually managed to stay on and benefit from a fitness regimen with results. That last bit while I did my favourite new thing this year, cooking all kinds of new stuff and starting this blog.

My little piece of the virtual world has been a fabulous place to be in. I’ve gotten to combine my love of writing with my love of cooking and experimentation. I’ve been able to enjoy new things and tackle some of the tougher ones and live to talk about it. It hasn’t been easy but the work has been its own reward. When I began, I thought that’s all it would be. But what’s been amazing is that I met some great new people and reconnected with some wonderful old friends. Combine this with the talented people I interact with on a daily basis in the real world, I’d say that I’m surrounded online and offline with some fabulous, fantastic people. Quite frankly, I can think of few things that are as exciting as doing something you love around people you like. I get to do this and share it with you. The readership to this blog has grown exponentially since I started in early 2009. For all the support and camaraderie, I am thankful to you, dear readers. At the close of the year, this calls for a celebration of some sort. With sweets for all. I wish there was a way I could send you real cake virtually. But they haven’t quite figured out how to do that yet. Also, I find myself without flour and sugar. Essential components to cake. Never fear though, in my home there are always options. I think you’ll find this one very welcome.

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Saveur’s Raspberry Sandwich cookies

(I grew up calling the delicate ones biscuits, and the ones with chocolate and other chips in them, cookies. I still try to stick with the English I love and grew up with, though it has hybridised into the English I hear every day in the country I now call home. So sometimes it is neither here nor there. England and America may be two continents divided by a common language, but India taught me that divisions exist only as long as you let them. With that, I invite you to continue on into my biscuit-cookie meanderings. For the purpose of this post, they mean *exactly* the same thing. The title? I’m sorry but cookie monster rolls off way better than the alternative, biscuit zombie)

Christmas, it seems, is right around the corner. Can’t quite claim it crept up quietly. The subtle-as-a-hippo-in-tights signs have been everywhere since Halloween. In the past weeks, you couldn’t turn a fraction of a degree without having your senses assaulted by holiday commercialism. (Wait, did I say commercialism? I mean holiday spirit. I seem to be (un)intentionally channelling Festivus.) But then I take a deep breath and open my eyes; all you see is glimmers of hope and quiet smiles. Everyone wishes that this year will sound clear, high notes when it ends compared to those began with.

In this season of renewed hope, I thought I’d try something I don’t necessarily do, making holiday season sweets. Do I hear you gasp in shock? Hold on, before you follow it with disappointed heads shaking, allow me to explain. Every year, Diwali shows up about a month or so before the December holiday season. This is one time when I sorely miss being back in India. I go overboard trying to recreate the spirit of the festival, with the lights, and the food. This leads to an unavoidable surfeit of sweets. Setting about making them again seems impossible. But this year I decided to go for it. More importantly, I decided to make holiday cookies. This is significant for another reason. Everyone has their nemesis. Sherlock Holmes (yay! Sherlock Holmes!) had Moriarty. I have cookie-making.

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