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Saffron White Chocolate Cornflakes Tart … #eggless #glutenfree

2019/01/09 By Deeba @ PAB 1 Comment

Saffron White Chocolate Cornflakes Tart... basically 'everything but the kitchen sink' in here again. A relatively free day meant clearing the pantry. Had bits & bobs of leftover ingredients, the main culprit was cornflakes! A half bag of cornflakes meant I could bake 'everything but kitchen sink' cookies. It's an interesting concept that helps you use up leftovers to make something fun. Those cookies are real easy and a great way to use up half bags of pantry essentials like cereal ...

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2 Ingredient Chocolate Mousse … here’s to good beginnings!

2019/01/01 By Deeba @ PAB Leave a Comment

2 Ingredient Chocolate Mousse

2 Ingredient Chocolate Mousse ... a simple beginning to a year that appeared out of nowhere, too fast perhaps. A Heston Blumenthal recipe this is, one I've made often. It needs all of two ingredients - a good quality couverture chocolate and filtered water! Magically it becomes mousse. Chocolate and water are enemies but if treated right they become best friends! The recipe was created by Heston Blumenthal who basically combined water and chocolate to create a stable mousse. The ...

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Fruit Cake & Caramelised Walnut Trifles

2018/12/25 By Deeba @ PAB 5 Comments

Fruit Cake & Caramelised Walnut Trifles…when chocolate spice cake loaded with fruit mince and fresh, crisp, sweet walnuts from California Walnuts India meet a softly whipped vanilla orange spice cream, magic happens. Top the trifles with some more walnut halves roasted in ghee, then caramelised, and dig in! Dessert just right for this season! Have you baked with walnuts this season? It's my absolute favourite dry fruit to bake with, has been for years. I love the value ...

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Chocolate Garam Masala Cake with Garam Masala Orange Vanilla Whipped Frosting …& Garam Masala Gingerbread House #GetSmartWithAlexa

2018/12/22 By Deeba @ PAB 4 Comments

Chocolate Garam Masala Cake with Garam Masala Orange Vanilla Whipped Frosting and Garam Masala Gingerbread House

Chocolate Garam Masala Cake with Garam Masala Orange Vanilla Whipped Frosting and Garam Masala Gingerbread House. The holiday season always gets me into a fast track mode of baking. Of late I have been getting numerous requests both on the blog and on social media for baking recipes, especially cakes and cookies that don't use eggs. So, I decided to make a fun Christmas bake and tried to go eggless. After much thought, I figured a chocolate cake might be a good place to begin. Do you ...

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Spicy Chocolate Garam Masala Fruit Cake

Spicy Chocolate Garam Masala Fruit Cake … a winter warmer this holiday season #CaptainsRumCake

#SwiggySuper … for times when you need a backup or break!

Dulce de leche Eggless Pumpkin Walnut Quinoa Tart

Dulce de leche Eggless Pumpkin Walnut Quinoa Tart #vegetarian #glutenfree #thanksgiving

Pumpkin Coconut Cream Pudding

Pumpkin Coconut Cream Pudding #vegan #glutenfree

Dark chocolate pumpkin walnut truffles

Dark chocolate pumpkin walnut truffles … sweets for the festive season

Walnut Chocolate Pumpkin Tart

Walnut Chocolate Pumpkin Tart – healthy, so delicious, vegetarian

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Latest from Instagram

  • Here's the video I promised last week. It's a twist on a favourite cookie, Anzacs, that I turned into HERSHEY'S Oat Almond Bars. They're packed with oats and almonds, are very simple to make, and are beautifully flavoured. And on popular request, the bars are eggless too. Can't wait for you to bake them! #meethebahane @hersheysindia. Full recipe below ↓

Ingredients
50 gm brown sugar
100 gm plain flour
100 gm whole almonds
1 tsp baking soda
100g quick cooking oats
100g clarified butter/ghee, melted, room temperature
100g HERSHEY'S Caramel Flavoured Syrup
To top
1/2 jar HERSHEY'S Spread - Cocoa with Almond
HERSHEY'S Cocoa for dusting
Slivered almonds to garnish, fresh strawberries to serve

Method:
Preheat oven to 170C. Line the bottoms & side of an 8" X 8" square baking tin with parchment paper.
Run the almonds, flour, brown sugar and baking soda in the processor until you get a fine-meal. Transfer to a large bowl and whisk in the oats.
Heat clarified butter/ghee and caramel flavoured syrup in the microwave for 30 seconds to a minute on full power. Whisk until smooth.
Pour over the dry mix and stir to combine. The dough will be a little stiff.
Transfer immediately to the prepared tin, and spread using an offset spatula.
Bake for approximately 20-25 minutes until golden brown and firm to touch.
Leave to cool for 5 minutes, then top with the HERSHEY'S Cocoa with Almond Spread, spreading uniformly.
Once cool, chill for a couple of hours, or overnight.
Cut into squares. Sift over HERSHEY'S Cocoa, scatter slivered almonds. Store in an airtight box, in the fridge if the weather is warm.
  • Eggless Almond Oat Caramel Bars that I made this morning inspired by a favourite cookie, the Anzacs! It was one of those days that I leapt out of bed with a string of thoughts in my head, a recipe to be tried. Somedays are like this, and happily this one turned out deliciously good. They're packed with oats and almonds, butter of course, are eggless and are quite simple too. Will get a recipe video out next week since the trial run was successful!

What did you bake this weekend?
  • HERSHEY'S Caramel Pumpkin Hot Chocolate... Indulgent, deeply satisfying and warming, perfect  for cold winter days like these! I was in Mumbai recently for an interesting event with @HersheysIndia hosted by the ever charming @ranveer.brar. What struck me was how naturally and deliciously he was able to work their line of products we grew up seeing, syrups and cocoa powder specifically. Inspired by what he created that day, I made a hot chocolate with an include of fresh pumpkin puree. The humble 'kaddu' added great dimension and depth to my hot chocolate  #hersheyindia #hersheysyrups #meethebahane

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Latest from Instagram

  • Here's the video I promised last week. It's a twist on a favourite cookie, Anzacs, that I turned into HERSHEY'S Oat Almond Bars. They're packed with oats and almonds, are very simple to make, and are beautifully flavoured. And on popular request, the bars are eggless too. Can't wait for you to bake them! #meethebahane @hersheysindia. Full recipe below ↓

Ingredients
50 gm brown sugar
100 gm plain flour
100 gm whole almonds
1 tsp baking soda
100g quick cooking oats
100g clarified butter/ghee, melted, room temperature
100g HERSHEY'S Caramel Flavoured Syrup
To top
1/2 jar HERSHEY'S Spread - Cocoa with Almond
HERSHEY'S Cocoa for dusting
Slivered almonds to garnish, fresh strawberries to serve

Method:
Preheat oven to 170C. Line the bottoms & side of an 8" X 8" square baking tin with parchment paper.
Run the almonds, flour, brown sugar and baking soda in the processor until you get a fine-meal. Transfer to a large bowl and whisk in the oats.
Heat clarified butter/ghee and caramel flavoured syrup in the microwave for 30 seconds to a minute on full power. Whisk until smooth.
Pour over the dry mix and stir to combine. The dough will be a little stiff.
Transfer immediately to the prepared tin, and spread using an offset spatula.
Bake for approximately 20-25 minutes until golden brown and firm to touch.
Leave to cool for 5 minutes, then top with the HERSHEY'S Cocoa with Almond Spread, spreading uniformly.
Once cool, chill for a couple of hours, or overnight.
Cut into squares. Sift over HERSHEY'S Cocoa, scatter slivered almonds. Store in an airtight box, in the fridge if the weather is warm.
  • Eggless Almond Oat Caramel Bars that I made this morning inspired by a favourite cookie, the Anzacs! It was one of those days that I leapt out of bed with a string of thoughts in my head, a recipe to be tried. Somedays are like this, and happily this one turned out deliciously good. They're packed with oats and almonds, butter of course, are eggless and are quite simple too. Will get a recipe video out next week since the trial run was successful!

What did you bake this weekend?
  • HERSHEY'S Caramel Pumpkin Hot Chocolate... Indulgent, deeply satisfying and warming, perfect  for cold winter days like these! I was in Mumbai recently for an interesting event with @HersheysIndia hosted by the ever charming @ranveer.brar. What struck me was how naturally and deliciously he was able to work their line of products we grew up seeing, syrups and cocoa powder specifically. Inspired by what he created that day, I made a hot chocolate with an include of fresh pumpkin puree. The humble 'kaddu' added great dimension and depth to my hot chocolate  #hersheyindia #hersheysyrups #meethebahane
  • #ontheblognow Saffron White Chocolate Cornflakes Tart... My favourite flavours – saffron, rose & pistachio. I find the pairing truly charming, so whimsical and beautiful! Link in profile.
  • Dark Chocolate Garam Masala Pudding ... A pudding I made over Christmas that was made by so many of you. Thank you so much for making it a favourite.
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This is a warming winter pudding, yet one that can be chilled too. It's spiced very delicately and surprisingly with a quintessential Indian spice mix, the garam masala. 
Pair garam masala with something sweet, and the most amazing flavours come alive. This is a stepped up pudding with the flavours of garam masala and orange zest to make it special. It's a simple, stove top dessert which is very rewarding! Recipe below if you missed it ↓

Ingredients:
375 ml milk {1 1/2 cups}
250 ml low fat cream {20%}
3 tbsp brown sugar
3 tbsp cocoa powder
2 tbsp cornflour
1tsp garam masala
1/2 cup dark chocolate chips {75g}
1 tbsp melted ghee {or butter}
Zest of 1 orange
Method
Put all the ingredients in a heavy bottom saucepan. Stir to mix, then cook over simmer, stirring constantly till the mixture begins to thicken.
Taste and adjust sweeteness if required.
Take off heat, then pour into serving dishes.
Serve warm, or cool, then chill for 2-3 hours.
Dust with cocoa powder, and garnish if desired.
  • Eggless Banana Cinnamon Chocolate Chip Cake... Experimenting with an eggless version of the Banana Bread video I posted earlier. I've got a hundred or more requests for an eggless version of the bread & have begun working on it. This is trial one. It's simple, it's delicious but I still have to fix a few things. Hang in there while I tweak a couple of things. Will get it right, and then hopefully shoot a video! .
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Thank you so much for waiting so patiently. Also, huge THANK YOU to all those who've been baking off my recipes & sharing them, tagging me too. I am forever grateful and so happy to inspire so many! Happy Baking!
  • Chocolate Strawberry Almond Oat Tartlets... Eggless, vegetarian & gluten free. You can't go wrong with chocolate & strawberries. These little tartlets turned out quite delicious, the healthy eggless nutty biscuit base made well. The dark chocolate ganache was topped with seasonal strawberries tossed in a little honey. Recipe below ↓

Ingredients:

Oat Almond Cookie Base-
100g oats
85g almonds, with skin
85g organic jaggery granules
Pinch salt
1/4 tsp baking soda
100g unsalted butter chilled, cubed
Dark Chocolate Filling-
150g 52% dark couverture chocolate chopped
100g single cream

Servings: 4

Instructions

Preheat the oven to 180C.
Place oats, almonds, jaggery, salt and baking soda in jar of processor. Blend in short bursts until you get a uniform breadcrumb like mix. The almonds should be chopped quite fine but still not into a fine meal.
Don't overwork the processor or the almonds will release oil.
Add the butter and process until it distributes uniformly and the it comes together like cookie crumbs, clumping together when pressed between fingertips.
Divide between tart tins. Work up the edges, and then flatten uniformly into the base.
Bake in a preheated oven for 20 minutes, then cool completely on cookie rack.

Dark Chocolate Filling

Warm the chocolate with the cream in the microwave, agitate it with a balloon whisk. Cool down a bit, agitate again. {Agitate means to whisk briskly with a balloon whisk until smooth & glossy}
Once it cools down slightly, divide into the cool shells, and let it set in fridge for about 2-3 hours.
Top with 150-200g chopped strawberries tossed in 1/2 a tsp of honey, or any other seasonal fruit of choice.

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Baking and blogging with Lumia

Creative Commons LicenseThis work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. All recipes, text and photographs on this site are the creations and property of Passionate About Baking. Please ask first. Please do not post or publish anything from this site without full credit and a direct link to the original post. Do e-mail me with any requests or questions.

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