Strawberry Kiwi Milkshake

I prefer milkshakes to other beverages because they are packed with the goodness of fresh fruits and milk. Adding ice cream to milkshakes load them with calories but they taste awesome! I love my milkshakes with ice cream only. Ice-cream makes them sweet, smooth and thick and they taste delicious! Continue reading “Strawberry Kiwi Milkshake”


Coconut Truffles

Coconut is such a treat when combined with chocolate and Coconut Truffles have always been my favourite. These truffles are easy to make and will make your taste buds tickle.These truffles are one of the easiest truffles and makes people wonder about how you made them in such a short time. Continue reading “Coconut Truffles”

Chocolate-Coffee Ganache

Ganache (as described on net) is a “glaze, icing, sauce, or filling for pastries 
made from chocolate and cream. Ganache is normally made by heating 
cream, then pouring it over chopped chocolate of any kind.
I love the silky texture of Ganache and absolutely love all the variations.

The thing I like about Ganache is its versatile texture that can be easily altered according to its use by reducing or increasing the cream content.
Ganache goes well with almost any dessert and its truffles are also amazing.
Ganache can be used as a sauce, filling or a base for frosting or in chocolates. Chocolate-Coffee Ganache or just Coffee Ganache is one of my favourites and I hope you will also like it.

Here’s the recipe…


Dark Chocolate, chopped: 100g

Fresh Cream: 100g

Instant Coffee Powder: 1 tbsp

        1.    Take cream in a heavy-bottom pan and place it over low heat.

        2.    When bubbles start to appear add coffee powder to it. Stir nicely.

        3.    Add chopped chocolate and take the mixture off heat. stir with a spatula while melting the chocolate.             Keep on low heat again if needed for 20 seconds.

        4.    Mix everything nicely.

        5.    Allow it to cool.

        1.    Any chocolate can be used (dark, milk or white.)
        2.    Do not overcook the cream.
   3.    Coffee content can be varied as per need.


       Its a pleasure to announce that I am linking this recipe with an event hosted by Full ScoopsTaste Of Tropics and also East

Chocolate-Oreo Bombs

Chocolate-Oreo Bombs are truly of heavenly flavours. The cream cheese makes the Oreo filling gooey and delicious.

Chocolate-Oreo Bombs are real easy and take very less time to make. These divine bombs leave everyone asking for more and more.

The best part of making these bombs is that this recipe requires only 3 ingredients!

Chocolate-Oreo Bombs are a blissful combination of Chocolate Crème Oreo cookies, cream cheese and dark chocolate.

Here’s the recipe:


Chocolate Crème Oreo Cookies: 13
Cream Cheese: 25 g
Dark Chocolate: 80 g


1.    Take 10 Oreo cookies and put them in a zip lock bag. Bash them with a rolling pin so that you get nice medium crumbs of the cookies.
2.    Take rest of the three cookies and split open all three of them. With a knife scrape the chocolate crème in each and add it to the crushed Oreo cookies.
3.    Grind these three cookies in a grinder to get super-fine crumbs.
4.    Add cream cheese to the medium crushed cookies and mix nicely to obtain a rough dense dough.
5.    Make 10 equal sized balls and keep them in fridge for some time.

6.    Melt the dark chocolate and dip all the balls one by one and keep on a plate lined with butter-paper.
7.    Sprinkle the fine Oreo crumbs on the bombs.


           1.    For the dough, crush Oreo cookies in the plastic bag only with a rolling pin  and not in a grinder otherwise they will lose the crunchy texture.
           2.    Keep the Oreo and cream cheese dough balls in fridge for a good amount of time otherwise they will break while dipping in the melted chocolate.


Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East

Do share your recipes as well!

White Chocolate Coated Strawberries

Being a girl I simply can’t stop myself from complementing and going “awwwwww” over cute and “pink” stuff…

One of such things is a strawberry coated with white chocolate… The Contrast of the colors itself plays the trick.
White Chocolate coated Strawberries are little cute treats that are not only admired by children but also adults. They taste great and are good replacements for heavy and “calorie-packed” desserts. 

Here’s how to make these cute little treats…


Strawberries: 7-8

White Chocolate: 150 g

Any sprinkles or jimmies (I have used strawberry jimmies and mixed sprinkles)

      1.   Wash and clean the strawberries with cold water.
      2.   Dry them thoroughly*.
      3.   Melt White Chocolate
      4.   With the help of dipping tools dip strawberries in chocolate, one at a time.

      5.   Keep the chocolate dipped strawberries on a plate lined with butter- paper.

      6.   Sprinkle the jimmies or the sprinkles over the strawberries.

      7.   Let the chocolate set.

      1.   Dry the strawberries thoroughly otherwise the water in them will spoil the chocolate.

      2.   Make these strawberries fresh. Consume within 1-2 days.

      3.   Keep them refrigerated.


Strawberries can also be dipped in milk chocolate or dark chocolate or half-half in both also.


Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East

Strawberry Short Cake

What better way to re-live the memories of childhood and youth, than strawberry shortcake…
Strawberry shortcake basically consists of sliced strawberries that have been infused with sugar and whipped cream served over a cake or biscuit. I prefer strawberry shortcake made with a biscuit. 
We love to eat strawberry short cakes during the summer months.
Here’s the recipe…

All purpose flour: 1 cup
Baking powder: ½tbsp
Sugar: 1½ tbsp
Butter: 57g
Fresh cream: ¼ cup + 1 tbsp
Strawberries: 2 cups
Sugar: 2 tbsp
Whipping cream: 1 cup


        1.   Wash the berries in cold water and drain well.

        2.   Chop ½of the berries finely and the rest ½ into bite sized cubes.

        3.   Mash the finely chopped berries and mix them with the bite sized ones in a bowl.


        4.   Add sugar to this and mix well.

      5.   Keep them for 1 hour in room temperature.

        6.      Whip the cream in a bowl with 1 tbsp sugar, till soft peaks form and keep in the fridge.

        1.   Preheat the oven to 210O C.
      2.   In a bowl take flour, baking powder and sugar and mix them.

      3.   Add butter to the mixture and mix with your finger tips until the mixture gets a coarse texture (somewhat like bread crumbs). There will be some pea-sized chunks of butter left in the mixture.
        4.   Make a well in the center of the mixture and add cream to it.

      5.   Stir in the cream with a fork just until the mixture becomes moist. (The dough will not hold together nicely at this stage).
        6.   Keep the dough cling-wrapped in the fridge for a minute or two.

      7.   Keep the dough on a lightly floured surface.

      8.   Knead it only for 2-3 times, until it holds together.

       9.   Gently pat the dough and cut into biscuits with a round cutter.

    10.   Transfer to the oven tray and bake for 10-15 minutes or until golden brown.

      11.    Remove from the oven and split each biscuit in two horizontal halves with serrate knife.

     12.    Lightly butter the halves and keep in a wire rack as they are ready to be filled.
     1.   Take 1-2 tbsp of strawberry mixture (according to the size of biscuits) and spread it on the bottom half of the biscuit.
     2.   Take 1 tbsp of cream and put a dollop of cream on the strawberry mixture.
     3.   Keep the top half of the biscuit on the cream and press lightly, so as to spread the cream a bit.
     4.   Top with 2-3 bite sized strawberries from mixture and a bit of cream.
     5.   Repeat for other biscuits.
     1.   The strawberry mixture and cream can be served separately in small bowls , so that everyone can add them according to their taste.
     2.   I have kept the biscuits thin because my family loves the overpowering taste of the strawberry mixture. You can make them thick and big.
     3.   You try these scones/biscuits with sugar infused pineapple as well (same as strawberry).

This post was added to Easy to Cook Meals blog. Please join us in Cunning Ladies’ Friday Party.

Chocolate Walnut Fudge

For me fudge is the goodness of dark chocolate packed in little bundles of joy…
These little pieces just melt in your mouth and satisfy your cravings for “something sweet”.
If you are a chocolate lover (like me) then trust me this is going to be an excellent treat for your taste buds. And can be prepared in minutes!
This fudge is quite simple and easy to make. (As I try my best to simplify all the recipes)
Here’s the recipe…


                            Makes 36 pieces
Dark chocolate: 167g
Condensed milk: 94g
Butter, softened: 14g
Walnuts, chopped: 100g (or as per taste)
1.  Put the chocolate, condensed milk and butter in a heavy bottom pan on low heat. Stir them to melt.
2.  Add the chopped/crushed walnuts into the chocolate-condensed milk mixture and stir well to mix. Turn the heat off.
3.  Pour this mixture into a rectangular fudge/cake mould.
4.  Let the fudge cool, and refrigerate till set.
5.  Cut it into small pieces and keep in an airtight container in fridge.
Storage suggestion: Keep the fudge refrigerated, in an airtight
container. Its shelf life is 3 weeks.
Line the fudge mould with baking paper, so that it comes out easily.
Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East
Do share your recipes as well!

Continue reading “Chocolate Walnut Fudge”