Sunday, December 2, 2018

Happy Birthday Aditeya

2nd Dec 2000 at 12 Noon - My baby boy was born, a handful handsome baby boy full of wonder in his eyes. Of all the things my hands have ever held, the best is you. You came and gave me a new sense of being.

I have never explained my parenting choices to anyone. I have repeated my words with increased rage and volume and many a times I have been hard and harsh as well.Nothing in these years were easy for you or for me, but we made it one step at a time.We had a good life, we now have a collection of good memories.  I am immensely proud of the way you have made it through school with flying colors of course and emerged as a person with a strong sense of character.

Then comes a  day when I had to let you go to pursue higher education. Though you are an hour away by distance and a swipe away for a call, the vacuum that I experience  every time  you walk out of my door ...can't be explained in words. Such is life!

Today as you turn 18,wherever the journey of life takes you, uphold the values you were raised with and most of all stay safe. Enjoy the ride, savour the moments.
Experiences could  be good or bad or ugly, learn something out of it anyway.
Count your blessings & be grateful.Gratitude is an attitude I believe. We do not know how abundantly blessed we are.

As you move forward, stay humble & focus on your purpose of life.No matter how far you may go remember your way back home. There is a family and a loving home waiting for you, always and forever.
Happy birthday Aditeya :)


Tuesday, January 27, 2015

Exotic Sugar Flowers

First post for the new year - 2015. There is much happening around us, lets hope for peace all over the world. I have made a few resolutions to myself and am working on them. However, 2014 ended with a short vacation,fun time with folks and luck by chance I got myself enrolled for a 3 day EXOTIC SUGAR FLOWERS WORKSHOP. And then I learnt to make all of these.....and can't stop feeling proud every time I look at it.

Pic courtesy - FONDBITES

Thursday, May 15, 2014

Chocolate and Walnut Bars

It's been a real long while that I have blogged.....some commitments  take away all your attention sadly.However, it is always delightful to write a new post when in reality the drafts are full of posts that need to see the light of the day. Here, I present Chocolate and Walnut Bars....every bite is yumm..... as seen in the picture.

Monday, February 24, 2014

Linzer Cookies

February - The Valentine month as the world normally looks forward too... my daughter and me are feb born and we do have our days to celebrate.  Anyways - to spread love and cheer Baking Partners picked these Linzer cookies for the month's challenge, they don't just look good ,they taste super yumm too.
 Linzer cookies are two almond flavored cookies sandwiched together with a tiny blob of jam...........

  •  1  cup + 2 tablespoon  /145g unbleached all-purpose flour
  • 1/2 cup/ 63g  ground almonds
  • 1/4 cup /50g granulated sugar
  • 1/8 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 8 tablespoon of  unsalted butter
  • 1/8 teaspoon almond extract
  • 1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
  • 1 teaspoon grated orange zest or 1/4 teaspoon orange extract
  • Strained or pureed good quality preserves or fruit spread
  • 1 teaspoon + extra Powdered sugar for dusting


      Mix all the dry ingredients in a bowl of a stand mixer with the dough hook attached. A quick stir and add the butter and extracts to it. Let them all combine to come together into a dough. Remove the dough , wrap it in a cling film and let it rest in the refrigerator for 2 hours or time permitting allow it rest overnight.
    When it is ready to roll out the cookies - first ensure the dough is out of the refrigerator and is supple enough to roll but firm enough to hold the shape. 
    Preheat oven  to 325F. Roll out the dough in between 2 sheets of wax paper to even thickness. Gently peel away the top sheet and cut out the desired shape and gently place it on the prepared baking tray.
    I have used 2 trays here- first tray had the shape intact. The second one also had the shapes placed. Here, use a small heart cutter and make an impression in the center. 
    Place the cutter at the center of the cookie and with a knife gently remove the inner dough - leaving the shape of the cookie and the center cut out intact. Continue to do so for the rest of the cookies on the second tray. Set to bake for 15 to 25 minutes or use the time which is safe on your oven. Check out if the sides of the cookies are browning -  just turn the tray around to ensure even baking. Once done remove from the oven and place it on a wired rack for cooling.


Now place the second tray cookies on a wax paper and dust them with icing sugar.
Take the cookie from the first tray and place a small blob of jam - I have used mixed fruit jam here.
 Now take the sugar dusted cookie and place it in the jam so that the jam spreads out in the small heart - press gently to sandwich the cookies together.
The cookies are brittle when cooled - so remember to handle them with care so that they don't crack up.
I made them twice hence 2 different shapes here. Linking these yummy cookies to Baking Partners hosted by Swathi Iyer

Wednesday, January 15, 2014

Dutch Coffee Buns............Kofieebroodje

2014 is here already ...........Hope this year brings us all lots of joy, peace and prosperity......
Back to baking too .........and look forward to bake some interesting challenges here. So, I start the year with Baking Partners challenge -  Dutch Coffee Buns...Kofieebroodje. Nothing complicated about this .....yet a soft and sweet bun straight out of the oven in few hours.....

Saturday, November 2, 2013

Marshmallow Nut Brownies

A good break from the cakes and breads I's brownies. They are so easy to put together when you have all the ingredients in hand and tastes heavenly too. I made this previously to celebrate two of my aunts who became brownies have an emotional story to it .. and this is how I made it..

Monday, October 21, 2013

Pumpkin Yeast Bread

I have been baking a lot of breads lately and the experience has been truly amazing. When you look at the baked beauties, its overwhelming. So here comes October, the Halloween month proposing a challenge from the Baking Partners and here is the lovely bread baked with a star ingredient - Pumpkin.