Baking | Wholegrain Coffee Chocolate Chip Pound Cake #healthy #wholegrain #delicious #coffee #teacake

“Come on, don’t you ever stop and smell the coffee?”
Justina Chen

Wholegrain Coffee Chocolate Chip Pound Cake Wholegrain Coffee Chocolate Chip Pound Cake … is what feeds this hungry blog today, with an apology for being MIA for ever so long. I am still baking, I am still making the odd desserts, though I haven’t had too much time of late to shoot the recipes. I’ve baked this particular cake a couple of times, made an espresso panna cotta, and did an oat apple crumble last week.
Wholegrain Coffee Chocolate Chip Pound Cake The cake’s inspired from my buttermilk pound cake. I set out to make a similar coffee cake only to find that badly organised me was out of buttermilk, and ahem, out of baking soda too. With the butter at room temperature, and the prospect of a hungry boy due home from school, substitutions flew in thick and fast! Homemade yogurt to the rescue!

Wholegrain Coffee Chocolate Chip Pound Cake Sometimes it helps to be badly organised. Believe me! The cake came out quite delicious, and I’ve made it a few more times thereafter. Even took one along for the project team I am working with currently … and they loved it! I love that this is a wholewheat cake, with mineral sugar and local instant coffee. Homemade full fat yogurt made it incredibly moist. You could use low fat of course!
Wholegrain Coffee Chocolate Chip Pound Cake Good local ingredients that are not gourmet, found hopefully in every home went into the Wholegrain Coffee Chocolate Chip Pound Cake. Eat it warm or at room temperature and you’re gonna love it. It disappears rather fast so beware! It tastes lovely the next day too, and stays well refrigerated. I would however recommend this tea cake be eaten warm to enjoy the true flavours and texture!

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Also find me on The Rabid Baker, The Times of India

Baking | Wholewheat Cocoa Almond Biscotti #comfortfood #biscotti #chocolate

“Comfort food, food that reassures, is different things to different people.”
David Tanis

wholewheat cocoa almond biscotti Wholewheat Cocoa Almond Biscotti … what can be better than a crisp chocolatey cookie on a rainy day. Twice baked, studded with roasted almonds and chocolaty to boot. There’s something strangely comforting about this twice baked Italian cookie, not least that it is low on fat. This version is wholegrain and delicious!

Wholewheat cocoa almond biscotti It was time for Mr PAB to travel, and as is customary to carry some cookies with him, it was time to bake! Biscotti’s been on my mind of late. It’s been raining quite a bit; delayed monsoons and what have you. The weather seems perfect for biscotti and some nice deep coffee. So a batch was baked. Some for him, some for us!

Wholewheat cocoa almond biscotti You might have noticed fewer desserts popping up here. Yes, that’s happened too. With the daughter away to uni, the demand has ‘fallen’. The son for some good reason is counting calories these days. Salads and stir fires are in, so are smoothies and fruits! The cakes and sweet treats are few and far between! Is good. I kinda like it.

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Also find me on The Rabid Baker, The Times of India

Baking | Dark Chocolate Wholegrain Brown Sugar Cake … wholesome and delicious #wholegrain #cake #chocolate

“Always keep a smile on your face, a rainbow in your heart, and some dark chocolate on hand!”

Dark Chocolate Wholegrain Brown Sugar Cake Dark Chocolate Wholegrain Brown Sugar Cake … seems like a load of dark chocolate and wholegrain happening on PAB of late. That’s where my heart lies. Whether it’s brownies, cookies or biscotti or then cake, wholegrain is the preferred choice, and often dark chocolate the perfect partner in crime!

Dark Chocolate Wholegrain Brown Sugar Cake I must confess that I begin with ‘no chocolate‘ in my intentions, but somewhere along the way cocoa and chocolate find their way into the mix or batter. It’s happened umpteen times, and now I wonder if I function on ‘auto chocolate’?

Dark Chocolate Wholegrain Brown Sugar Cake So this Dark Chocolate Wholegrain Brown Sugar Cake is inspired by the Muscavado Sugar Cake in a brilliant book ‘Good To The Grain‘. I bought the book a few years ago, and it continues to hold pride o f place on my book shelf. I might not bake out of it often, but its a constant source of inspiration alright. Just leafing through the pages gets my creativity going!'food-o-graphy' by Deeba Rajpal. A Food Styling workshop at the Indian Food Bloggers Meet 2014Talk about inspiration. So while I was making the cake, unsure of course whether it would work out fine or not, I thought I’d experiment with the styling.  I sometimes find chocolate challenging to shoot so figured I would experiment a little. You see I am headed off to the IFBM in Bangalore to host a food styling workshop. With just a clutch of days to go, the butterflies in my stomach flutter non stop.

Food Styling @ PABIt’s just an hours workshop and my first dedicated food styling one. I am super excited and want to cram everything I know into that one precious hour. That’s not going to happen of course, but I am trying. Food styling is so personal, it reflects a bit of you, yet it is so infinite.

food photographyThat’s the thing about food photography. Just keep experimenting with different, styles, different porps, changing light… it’s this practice that helps you grow. The possibilities are infinite. Much like the pleasure you get from seeing the results! So while the recipe is to feed the blog, the few different snapshots head off to the IFBM!

Wholegrain baking I enjoy using wholegrains in my recipes, and this one is a hearty and delicious one. Getting amaranth in there made it even better. You can experiment with different combinations, even skip the cocoa like in the original recipe from the book. Oh yes, and try and use unrefined mineral sugars. Make it a habit. I have!

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Also find me on The Rabid Baker, The Times of India

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