Fall is in the air and there is no better place to experience it, than here in Toronto.There are various shades of tinted amber, brilliant yellow and bright orange everywhere. I sit by my window and look out with a heart filled with gratitude as I admire nature’s canvas, painted ahead of me. The air is crisp and the falling leaves now bid adieu to summer.
My baking routine at the college has taken on a heightened frenzy, especially with kitchen exams just around the corner. This leaves me hardly any time to get on my experimental chef cap and try out any thing innovative.
However, recently our College played host to a fabulous Vegan Competition. While most of the menu’s were being provided by the organisers, the students were left to plan out the recipes for their bakery products.I must say I’ve hardly baked vegan, eggless yes and was drawing quite a blank on how to go about a recipe trial with no dairy.
I’ve been following numerous blogs that bake up great vegan delights, all though baking without butter was something that needed be de-mystified.Browsing on the internet amongst a dozen recipes I came across an easy Vegan Chocolate Chip recipe on Allrecipes and have adapted the following Vegan Almond & Raisinone.
The recipe trial worked out out great and I was happy to share the same with my students. It was an instant hit with the Vegan contest organisers and the students were happy to learn a new recipe too.
This recipe is a keeper for me too!
Toasted Almonds & Raisins
Ø Pre-heat oven to 175 C.
Ø Mix together the coconut oil & brown sugar, then add the almond milk & vanilla. The mixture will look a bit runny.
Ø In a separate bowl mix the flour, baking soda, baking powder and salt.
Ø Combine the wet & dry ingredients (it WILL BE crumbly – this is OK), then fold in the toasted almonds and raisins.
Ø Roll into tablespoon sized balls & place them on a baking tray lined with baking paper., Then flatten them out a bit with your palm. The dough may be a little crumbly, but just assemble it it together and it will work fine!
Ø Bake for 15 -18 minutes till medium brown in colour.
Chocolate and Peanut butter lovers are in for a treat with these oh so delicious mini truffles.I have been experimenting with a couple of recipes now.The recipe below is one which has been adapted from deliciouslyyum.com. All though ,I have tweeked the recipe and added my own twist by coating them with some crushed peanuts and sprinkles.Die hard chocoholics may even choose to leave them with a smooth chocolate coating.
Well those of you who have been following my blogging journey have probably seen me make these up for a kids at a no bake workshop a couple of years ago.They absolutely love getting their hands messy with chocolate and making up these truffles.The creamy peanut butter interior is perfectly paired with a delicious dark chocolate coating.I also like to use an alternative recipe that uses Cream cheese,Peanut butter and Melted Chocolate.Either ways they turn out great.The summer holidays are upon us,so do go ahead and make these up with your kids.The flavours of Chocolate and peanut butter are sure to evoke some of your best childhood memories.The combination of these contrasting flavours are quite similar to the Reese’s Peanut Butter Cup.Now that is probably my son’s childhood favorite treat while growing up in Toronto.
It’s been baking mayhem in my kitchen these past few weeks.I’ve been testing out scores of recipes from breads, pastries,tarts and cookies of course.While most of this has been work related,I decided that I would treat myself to a nice,warm and gooey cookie.And the reason I say for myself is ,when I bake up stuff for the test kitchen,I barely ever land up eating the baked goods.Most often they are packed off to family and friends and a small sampler kept aside for the dear hubs who is ever willing to sample and indulge in my baking.
I had actually started off on another post which is related to a recent getaway to a vineyard located a couple of hours from Mumbai.This post was written up in the middle of the baking mania as was just too excited to share one of my favourite cookie recipe’s with you.
Oh I do have a soft spot for Cookies of course and especially these gorgeous one’s which are loaded with chocolate chips and some walnuts that add a nice bite to them.I love the addition of nuts when baking cookies.I feel they make the cookie more complete and add a nice texture to it as well. These are fairly easy and quick to bake up.If at any time you feel that the cookie dough seems soft,just refrigerate the dough for about 2o minutes before laying them on a baking tray.These bake really fast so do keep an eye on them to prevent them from burning.
I was overjoyed to be invited into the kitchen’s of the Renaissance Mumbai ConventionCentre, yet once again.This time it was for the Valentine’s Day event at the Lake View Cafe.In keeping with the theme,I was asked to provide some of my favourite recipes for Sundae’s.The idea being,getting diner’s at the restaurant to go ahead and make up their own creations for either themselves, their spouse or their friends. What a wonderful way of saying “Happy Valentines’s. Rhomesecrets is an initiative by the Renaissance in collaboration with SecretIndianrecipeto bring traditional Indian home flavours to life in a five-star hotel kitchen.It was indeed a great experience to have participated in the home chefs event and I certainly look forward to many such opportunities.
Here is an image of the decadent Brownie A la Mode that I whipped up..The event took place at the Hokey PokeyIce-cream cart at the restaurant.The diner’s had a choice of making up Sundaes of their choice,pairing it with Brownie’s, assorted garnishes such as Blueberry Compote,Sour Cherries,Chocolate chips,Nuts and Fresh fruit too.Alternatively they could get their ice cream fix on the cold stone slab where multiple flavour’s could be combined and topped off with sprinkles and sauce’s of their choice.