Cravings / Dark Chocolate Hazelnut Chia seed pudding

  R and I have this terrible (or adorable depending on how you want to see it) routine of eating dessert together every night.  It started out fairly harmless with a piece  of dark chocolate while watching the late night news…which turned into “let’s go for a walk and get some Icecream”…which turned into “let’s … More Cravings / Dark Chocolate Hazelnut Chia seed pudding

Toasted Coconut and Banana Bread / Musings of a newbie runner

It has been a productive week! We did the Brooklyn half marathon last weekend. I say “did” because while R ran, I barely managed to finish. I enjoyed the first 10k and was sort of managing my pace till then, but the second half killed me. I was asking myself why I signed up for … More Toasted Coconut and Banana Bread / Musings of a newbie runner

Hazelnut Cheesecake Brownies

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I love Brownies. And baked Cheesecake. Imagine my delight when I find a recipe to make them together in one dessert! It is also rather special because both these desserts are a specialty of my sister-in-law. She made them growing up and my husband has fond memories of eating them. In fact, the very first cheesecake (and brownie!) I ever made at home, was after getting married using her recipe over a long distance phone call =) … More Hazelnut Cheesecake Brownies

Grapefruit Olive Oil Cake

My husband is a HUGE grapefruit lover. He loves the fruit so much, that he usually eats one a day. He has a special way of cutting it too – neatly peeling all the skin out so all that is left is wonderful pearls of the fruit that are both crunchy and juicy at the same time. I can’t complain really, since cutting a grapefruit is generally a lot of work =p I was curious to bake a cake using grapefruit. Grapefruit itself has a lot of flavor, but unlike its other cousins, it leaves a slightly bitter aftertaste. I wasn’t sure how that would turn out in a cake, but this recipe from Smitten Kitchen’s Cookbook did a good job of bringing out the fresh and citrusy notes without the aftertaste . Using olive oil instead of butter is definitely one trick to keeping your cake moist! Also, it’s such a lovely light cake, that it goes wonderfully with your afternoon tea! I skipped the glaze, to cut down the sweetness. Though slightly less pretty – it tasted fantastic!

Also – I think this recipe can be used Oranges just as well, simply replace wherever Grapefruit is used!

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