FOOD

1. BKR HEART WATER BOTTLE: i’ve been using and loving these bottles for the past 5 years, as soon as they came out. i love the glass bottle but i love the shape even more and how easy they are to carry. i fell in love with this pink and silver heart bottle when i was shopping at holts in montreal. it’s the cutest thing ever and is such a fun valentine’s day gift for a friend.

2. DIAMOND LIPS EARRINGS: i saw these online a few days ago and couldn’t order them fast enough. the lips are perfect for valentines day but i love them for any day of the year since they are small studs. it helps that they are on sale too! i’m just sad i can’t get mine until the next time i go home since i didn’t ship them to india.

3. DIPTYQUE ROSA MUNDI CANDLE : i saw this at holts in montreal as well (i clearly shop there too much) when i was eating lunch at the cafe. i saw the print from afar and was immediately drawn to it because it’s so beautiful and feminine. when i smelled it, i couldn’t pass it up, even though my sister had just given me two new diptyque candles just two days before. i didn’t think anything could smell better than the usual roses candle from diptyque which is my all time fave, but it actually does. it offers a unique and yummy rose aroma making it a true luxury gift for anyone.

4. SUGARFINA BENTO BOX: i ordered this candy box for some family and friends. i wanted to send candy but really wanted something different. i was originally going to send compartes chocolate, which is divine as well but thought this was something new and cute to try. candy is obviously perfect for vday but this adds a luxe touch to something so ordinary.

5. KATE SPADE JEWELRY BOX: i LOVE kate spade jewelry boxes. i have two that i keep out and they are so feminine and young. i seriously love them. they make for something unique with character, unlike a typical jewelry box. these are such a fun way to store your jewelry and also double as a decor piece. kate spade will always have my heart for so many reasons and these jewelry boxes just add to that love.

ANGEL FOOD 1

mumbai has hit an all time high in terms of heat. it’s right before the monsoon season starts and it’s extra humid. i recently had an event to attend and needed to make something sweet. i decided to make these angel food cupcakes since they are light and perfect for this weather. growing up, i always ate angel food cake with whipped cream and berries in the summer for dessert. i went with cupcake form since they are easier to serve, but feel free to use a cake pan instead.

enjoy!

this recipe makes 12 cupcakes. preheat oven to 350 degrees. coat the cupcake tin with oil or cooking spray.  sift the flour, powdered sugar and salt into a bowl and set aside. combine the egg whites in a bowl and beat with an electric mixer for 2 minutes. add the cream of tartar and beat for another 2 minutes. slowly add the granulated sugar about 1/4 cup at a time. increase the speed to high and continue beating for  3-5 minutes. add the vanilla and lemon juice. add half of the flour mixture on top of the eggs and fold in with a rubber spatula. add the remaining half. divide the batter evenly among the cupcake tray and bake about 15 minutes. let cool in the pan for 5 few minutes, then transfer to a rack to cool completely.

CUPCAKE

  • 1 cup flour / 110 grams sifted
  • 1 cup powdered sugar / 110 grams sifted
  • 1/4 teaspoon salt
  • 10 egg whites
  • 1 teaspoon cream of tartar
  • 3/4 cup granulated sugar / 150 grams
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon or lime juice

CREAM

  • 2  and 1/4 cups whipping cream / 500 grams
  • 2 cups powdered sugar / 250 grams
  • 1 tablespoon vanilla

(*if you want this to turn out like a whipped cream, you can add 1 teaspoon of gelatin.)

ANGEL FOOD 5

ANGEL FOOD 4

ANGEL FOOD 3

ANGEL FOOD 2

ANGEL FOOD 6

CINNABON 5

 

when i first moved to india, i didn’t understand the importance of tea. everyone would stop and drink it at 5pm on the dot and i was so confused, since this is practically dinner time for most people in america. living in manhattan, the closest thing to afternoon tea would be grabbing a tall americano from starbucks at 3pm because i was working late. after a few weeks,  i quickly become accustomed to this tradition and started making afternoon chai (my own version of course). i figured i would throw in an old family cinnabon recipe that i’ve been making for years. it pairs perfectly with the tea, if you like something sweet.

enjoy!

wedgwood butterfly bloom tea collection

kate spade rose bowl

beaded placemat

CINNABON

  • 1 cup milk | 245 grams
  • 2 tablespoons yeast | 17 grams
  • 1/2 teaspoon sugar | 2 grams
  • 2 egg yolk
  • 4 tablespoons unsalted butter | 57 grams
  • 1 cup whole wheat flour | 130 grams
  • 1 3/4  cup white flour | 225 grams
  • 1/2 teaspoon salt | 2 grams
  • 1/2 teaspoon nutmeg | 1 gram
  • 1/2 teaspoon cinnamon | 1 gram
  • 5 tablespoons unsalted butter | 71 grams
  • 1/2 cup sugar | 115 grams
  • 4 tablespoons cinnamon | 30 grams
  • pinch of salt

heat milk and add yeast and sugar. let it sit for 10 minutes. add in the yolk and 4 tablespoons of butter. mix the flours, salt, nutmeg and cinnamon together. mix the milk mixture into this. knead or put in a bread machine. roll into a ball and cover. let it  sit for 1 hour. after 1 hour, roll out the dough and then mix the 5 tablespoons of butter, sugar, cinnamon and salt together and brush on the dough. roll the dough with this mixture inside and then cut pieces evenly. bake at 300 degrees fahrenheit | 148 degrees celsius

*the cinnabons are whiter if you only use white flour, but i like to make them a bit healthier by using some whole wheat.

ICING

  • 1/2 cup cream cheese at room temperature | 115 grams
  • 4 tablespoons powdered sugar | 32 grams
  • 1 tablespoons vanilla | 13 grams

heat the cream cheese and add sugar and vanilla. brush on cinnabons when cooled.

MASALA CHAI (per cup)

  • 3/4 cup water | 235 grams
  • 1/4 cup milk | 30 grams
  • 1 tablespoon loose leaf black tea (i use teavana or sancha) | 13 grams
  • 1/4 teaspoon nutmeg | 0.5 grams
  • 2 cardamom
  • 1 clove
  • 1/2 teaspoon dried ginger | 1 gram
  • small piece of fresh ginger
  • 1/4 teaspoon cinnamon | 0.5 grams
  • 1/2 teaspoon jaggery or sugar

bring water and spices to a boil. lower heat and add in the tea, milk and sweetener and let simmer for 5 minutes.

INGREDIENTS

CINNABON 1

CINNABON 2

CUP

CINNABON 3

CINNABON 4

FINAL COOKIE

welcome! i thought I would start the blog with my favorite recipe, pumpkin cookies. being in india during this time, i constantly crave all things autumn and winter. i like to pretend it is, turn my ac on blast, wear a big knit sweater, and bake anything with pumpkin or apple. these cookies are my grandmother’s recipe and i have been baking them for years. my cousin, allison and i, found the recipe in my grandmother’s old recipe book, and they have been a staple since. i have tried so many other pumpkin cookie recipes, and TRUST me, nothing compares. quick note, i haven’t been able to find canned pumpkin in india, so i use fresh, but feel free to use canned, as it is much easier. i made these for a christmas party last week and they were a big hit. enjoy!

PUMPKIN I

CHOCOLATE

dough

COOKIES

FINAL COOKIE

wedgwood butterfly cake stand

similar stand, available in india

            DARK CHOCOLATE PUMPKIN COOKIES

  • 1/2 cup of butter / 100 grams
  • 1/2 cup sugar / 100 grams
  • 1/2 cup brown sugar / 100 grams
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups of pumpkin (canned or fresh) / 450 grams
  • 3 cups flour / 700 grams
  • 1 teaspoon baking soda (with 1 tabespoon hot water)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • dark chocolate ( i cut up a frey bar and some lindt chocolates)

combine butter, both sugars, eggs & vanilla. add in pumpkin in a seperate bowl, combine flour, baking soda with hot water (this is key to make the cookies fluffy), baking powder, cinnamon, nutmeg, salt combine both bowls and stir until mixed. add as much dark chocolate as you want! i cut up a frey bar, but feel free to use chips. bake on 350 degrees for 12 minutes