Sorry! Will be back soon!

Howdy folks! I’m so sorry for disappearing for so long. I’m swamped with work from college. Was taking care of that all these days. And this might go on till the end of December ;( So, I may have to disappear for days together. But I will try to check in and answer your queries and requests everyday if possible :) Please bear with me :) Will be back soon with more yummy recipes. . . Until then, keep your aprons on and get ’em dirty!!! :D I wanna hear all about your projects in the kitchen when I get back :) Ciao!

Peanut Butter Cups / Peppermint Patties

No, I haven’t gotten enough of chocolate; if that’s what you’re thinking! Like most of us girls , I daydream of it all day long! When I think of dessert, all I can think of is chocolate! That glistening chocolate fondant flowing down a scoop of chocolate ice-cream! That perfect bite of moist chocolate cake that makes your eyes roll in the back of your head! Those little chocolatey surprises you get with each bite from a perfect little chocolate chip cookie! *sigh* Anyways! Snap out of it! :P So, here’s another recipe for chocolate-freaks like me.

You’d like to think that there can never be anythin’ as good as chocolate! But there is! And that glorious food is peanut butter! Am I right or am i right??? :D And what’s better than the both of them??? Chocolate and peanut butter together!!! As soon as the idea hit my head, I thought of peanut-butter cups. and I had little blue silicon cups, I had bought spontaneously one day ‘coz they looked so cute and I just couldn’t abandon them in the lonely corner of the shelf at the store. At least that’s what I told my mum when she asked me why I bought them! Now all I had to do was to search for the perfect recipe. I started my search from this wonderful vegan blog I follow “BitterSweet” By Hannah Kaminsky, a fellow food-blogger. And I had to look no further ‘coz there they were!!! Peanut butter cups!!! I had to stop and drool over the pictures for a minute or two before I could start reading the recipe. :P Tried them out and needless to say they were perfect!!! You could even try the chocolate cups with peppermint filling (recipe by Hannah Kaminsky). Click here to go to the original recipe :)

I dedicate this recipe to my school friend “Shari” who shares my love for PB. NO, I’m wrong here. She doesn’t love PB, She is crazy for it!!! And that is the understatement of the year!  ;)
Try the recipe out and celebrate our obsession for chocolate and peanut-butter! ;) Cheerio!

This slideshow requires JavaScript.

Chocolate Candy Cups

1 Cup Chocolate Chips

Peanut Butter filling:
1/2 Cup Creamy Peanut Butter
1/4 Cup Confectioner’s Sugar
Splash Vanilla Extract

Peppermint filling:
1/3 Cup Vegetable Shortening
2/3 Cup Confectioner’s Sugar
1/2 – 3/4 Tsp Peppermint Extract (depending on desired intensity)
Splash Vanilla Extract


For both treats, begin by melting your chocolate in the microwave 30 – 60 seconds at a time, and stir thoroughly until completely smooth(I melted my chocolate on a double boiler). Use a spoon, thin spatula, or paint brush to brush the melted chocolate over the insides of paper mini muffin cups, making sure to leave no holes and spread it as evenly as possible. No need to go crazy though, because even if the walls are too thin and break when removed from the wrapper, I doubt anyone will mind after they take a bite! You will only use about 1/2 – 3/4 of the chocolate, so set the rest aside for later. Place the chocolate-covered papers into mini muffin tins so that they retain their shape, and let them cool and set completely. You can speed up this process by placing the tins in your refrigerator.

To make the peanut butter filling, just stir together the peanut butter, sugar, and vanilla until completely homogeneous and toss the mixture into the microwave for 30 – 45, just to warm it through and liquefy slightly. Give it another good stir to combine everything again, and drop dollops of the filling into your prepared chocolate cups. Be careful not to rub the sides too much so as not to melt the chocolate, and fill each up to about 2 – 3 mm from the top. Let the filling cool completely.

To make the peppermint filling, place the shortening into a bowl and microwave it briefly until just melted. Add in the sugar and both extracts and stir everything together until smooth. Drop the mixture into the cups as described above for the peanut butter cups, and let cool.

Finally, take out the remaining chocolate and melt it back down into a liquid state. Spoon the chocolate onto each of the filled cups and spread it out to the edges to fill in any gaps. Let it cool once again until set, and enjoy!

Egg Fritters / Bhajjis / Pakoras / Life-Savers on a rainy day!

With the sudden drop in the temperature and the constant drizzle which lasted two days non-stop, here’s a list of things I did yesterday.

1. I buffeted the life out of my alarm clock early in the morn to get it to shut up!

2. Overslept. Got up. Had a hurried breakfast. Watched a li’l TV and slept again!!! Didn’t have the heart to leave the warm cocoon of two quilts and three pillows around me for long! Aah! Heaven!

3. Got up lazily sometime in the evening thinking of ways of how I could spend the rest of the beautiful rainy day. Found mum in the kitchen, making tea and humming. How wonderful it is to wake up to a hot cup of tea!! :D

4. Dad suggested that we make a batch of hot crunchy Egg Fritters to go with the tea. What an awesome idea!!! Rain! Hot tea! And a hot snack to munch on!  Could the day get any better??!! Naah! ;)

So I quickly cleaned up, combed my hair and went to the kitchen to whip up the yummy snack for everyone. And in 15 minutes I was ready with the tray of hot fritters and was in time to join in the excited chatter. Believe it or not! It’s that easy! :)

A quick snack to prepare for unexpected guests too! Try it out and have a cozy evening with the family today!!! :)

The picture is an old one. I couldn’t take any pictures yesterday ‘coz no one would let me! :P


4 or more hard-boiled eggs

2 cups gram flour

2 tsp (or to taste) red chilli powder

1 tsp ginger-garlic paste

salt to taste


oil to deep-fry


In a medium round bowl put the flour, red chilli powder, ginger-garlic paste, salt. And in a slow trickle, add water and mix simultaneously till you get a not-so-thick batter.

The batter should neither be too thick nor runny. It should be thick enough to coat the back of your spoon. Set the batter aside for 15 minutes.

Heat oil in a deep pan. While the oil heats up, mix the batter once again and then dip the eggs whole, one by one in the batter and slide them in the hot oil gently and deep fry them till light golden and crisp. Remove them on a paper towel.

When all the battered eggs are fried, cut each of them in half and fry them again for a minute or two to get extra crispy fritters! :) Serve hot with ketchup or tomato garlic sauce! :)


1. You can dip the fried halves in the batter before frying for the second time. (I didn’t)

2. You can use any vegetable you like instead of the eggs. For example potatoes, egg plants, spinach leaves etc.

Lynette Noni

Embrace The Wonder


Sweet Musings with a Bitterly Sharp Wit

The Middlest Sister

There are 5 sisters. She's the middlest.


Putting Love on the Table

a whisk and a spoon

connoisseur of fine cake

Ridha's Kitchen

Daily Food & Treats in D's Family


Blogging about a world worth loving

%d bloggers like this: