I’m not even sure this Chocolate Chip Nutella Cream Cheese Cookie Sandwich needs a story or elaborate details. I know there are a thousand and one ways to make the perfect chocolate chip cookie, but the recipe I am sharing here…
I never thought I’d make a cake that would call for about 50 Oreo cookies in the recipe, but here we are. And, I don’t regret the decision at all. This, what I am deeming, The Ultimate Oreo Bundt Cake recipe is one of those delicious accidents that happen in the kitchen from time to time.
Often described as fried donuts soaked in a spiced sugar syrup, Gulab Jamuns are so much more than that. These plump sweets are infused with so much flavor and impossible to limit to one bite.
This is one of my mom’s many classic dessert recipes. Just about any time we’d have friends or family come over to our home, we’d tidy up the house and then the last thing she’d do is bake this Lemon Pound Cake so that the house would be full of its citrus-y, buttery aroma.
I don’t always choose to make things as “easy as apple pie.” Part of me likes to bend and twist things so I can feel like it’s my own. Simplicity is nice and all, but I love the intricacies you can unveil within the minimal space. That’s how I ended up with this Jaggery Ginger Open Apple Pie.
This is one of those brownies that gives you the perfect excuse to eat it for breakfast given its caffeine kick. Gooey, with a cracked top, this recipe is sure to please.
Parippu payasam is another version full of delicious flavor. It’s made using green gram (moong dal) and sabudana (tapioca pearls) with ghee-roasted coconut, raisins, and cashews then stewed in jaggery and coconut milk.
This White Chocolate Coconut Cheesecake w/ Matcha Pista Cookie Crust has some of my favorite ingredients. It’s creamy, but not overly sweet and offers some tanginess from the lime, and some earthiness from the pistachios and matcha.
I grew up under two, distinct types of southern: the sweet tea and biscuits kind and the puttu and pazham type. So, it’s natural a lot of my food concoctions end up colliding with my cultural identities. Not to mention, I look for just about any excuse to add the Indian ingredient, cardamom, to a recipe.