Ganache Filling Eggless Duet Muffins

Since the past one week, it has been raining here almost everyday. The cool and breezy atmosphere instantly demands you to have a good cup of hot drink along with delicious nibbles. These muffins make an excellent pair with nice strong coffee. The orangey soft centre combined with the intense flavors of chocolate and vanilla just makes the whole experience so satisfying and for that moment it just makes you want nothing more!


You can make many variations with the same recipe. If you want, just avoid the cocoa powder and make plain vanilla bean cupcakes; or add cocoa powder with a little milk to the whole batter and make chocolate ones. Add chocolate chips for a little extra crunch. Change the flavor of the chocolate used for ganache. The store I bought the chocolate from also sold strawberry, mango, milk, dark and white chocolate. Imagine the kind of variations you can come up with if you actually give it a thought. Do give it a try, they are sure to bring a smile to your face. 🙂


Ingredients (Makes: 6  Preparation Time: 10 minutes  Cooking Time: 20-25 minutes)

For Eggless Cake Mix

1 cup plain flour

1 cup fresh cream

¾ cup condensed milk

½ cup milk

2 tbsp cocoa powder

1 tsp baking powder

1 tsp vanilla bean paste/vanilla essence

1 pinch soda bicarbonate

For Ganache

50 gm cooking chocolate (I have used orange compound chocolate here)

25 ml cooking cream



  • Ganache Preparation – For ganache to be able to set, it requires a proportion of 2 parts chocolate: 1 part cream. I used 100 gm: 50ml. Although, for this recipe 50gm:25ml is more than enough, as I was left with some unused ganache.
  • Add chocolate and cream in a bowl. Place it on a double boiler and combine until it melts. You will end up with a glossy looking, silky smooth ganache. (You can even pour hot cream over the chocolate and mix until well combined)
  • Place it in the refrigerator to set. I put it in the freezer for about 10 minutes.


  • Pre-heat oven at 180 degree Celsius. Grease your muffin tray and keep aside.
  • Combine plain flour, baking soda and soda bicarbonate in a bowl and keep aside.
  • In another bowl combine condensed milk, vanilla bean paste and fresh cream.


  • Add flour mixture to the wet vanilla bean batter and mix. The texture should be a little thick for the ganache to sit on.


  • Add 1 spoon each into your muffin moulds. Keep aside.


  • Next, add cocoa powder to the leftover batter along with half a cup of milk.


  • Place a tsp of set ganache in the centre and pour the chocolate cake mix batter on top.



  • Bake for 20-25 minutes at 180 degree centigrade. (Time may vary a little). After they are baked, let them rest  for 5-10 minutes and then remove. See how nicely they’ve risen.




I am also linking this post to The Novice Gardener for Fiesta Friday #33

Happy Weekend! 🙂


3 Ways to use Frozen Pineapple

Iced treats are a great way to cool off in this scorching heat and when humidity is at its worst. Fruit based frozen treats are flavorsome and at the same time guilt-free too. Tropical fruits are definitely my most preferred fruits for making fruit based recipes. If you don’t want to have fruits right away and you think they might get spoiled, best way is to peel and cut them followed by storing them in the freezer in an air-tight freeze-proof container for future use.

Cheesecake (2)

This time I decided to use pineapple. The three forms I’ve prepared here have the same recipe, therefore making it very hassle-free to prepare depending on the time you have. Pineapple Cooler takes the least time as you don’t have to wait for it to set. The recipe is tangy, minty with a hint of ginger. It is really refreshing and cooling! Hope you all like it.

This is what you will need:


5-6 slices of frozen pineapple (Cut pineapple into slices or small pieces and store it in the freezer)

A handful of fresh mint leaves

2 inch piece of ginger

Juice of 1 lemon

2 tbsp powdered sugar (Can be avoided)


  • Muddle ginger and mint leaves together in a mortar and pestle.
  • Cut the core of the pineapple slices and keep aside.



  • In a blender/mixer grinder, add all the above ingredients along with the ginger mint mixture and blitz. Give it a quick taste to see if it is as per to your liking. Make changes accordingly.


Pineapple Cooler- Now if you want to have it like a drink, simply pour it in a glass and relish!


Granita- For Granita, pour it in a freeze-proof container and set it to chill. Give it a good scrape with the help of a fork after every 1-2 hours. Don’t let it set completely. We are looking for a soft slushy texture. It tastes delicious with vanilla ice cream.


Popsicles- Pour it in Popsicle moulds and chill overnight. I have used paper cups here to support the sticks.



There you go! These are my favorite ways of having an amazing chilling experience. What’s yours?

I am linking this recipe to Four Seasons hosted by Delicieux and Eat your Veg.

Enjoy 🙂

Homemade Oatmeal Chocolate Bars

Sweet. Crunchy. Chocolatey. Orangey.. All these things packed in one Chocolate Bar and that too easily made at home with very simple ingredients. Roasted Oatmeal gives it the required crunchiness in every bite combined with the slight sweetness of condensed milk. It is definitely an interesting plus healthy sweet delight!


As known to all, oatmeal is very well known for its many beneficial factors like  it helps lower cholesterol, encourages slow digestion, gluten-free etc. I have used orange flavor cooking chocolate over here for this recipe. Feel free to create your own variations by shaping them differently or using a different flavor cooking chocolate.


Ingredients (Makes 10 chocolate bars)
2 cups oats
¾ cup condensed milk
200 gm cooking chocolate (I have use orange flavor here)
50 gm (roughly) dark chocolate
2 tbsp fresh cream


  • Dry roast oats in a pan on a low flame for about 5-7 minutes. You will get the aroma of popcorn when they are done.
  • Blitz in a mixer grinder and form it into a coarse powder.


  • Melt dark chocolate for 30 seconds in a microwave. Add roasted oats powder, milkmaid and fresh cream. Combine well to form a dough. You will have to use your hands for this step. It will be a little sticky at this point.


  • Place a cling film on the mould (I have used an ice tray here) and evenly spread the oats mixture. Cover it up and let it sit in the refrigerator for 15 minutes.

Cheesecake (2)

  • Melt cooking chocolate in the microwave for 30 seconds. Give it a mix and microwave for another 20- 30 seconds if required.
  • Remove the sticks from the tray and dip them one by one into the melted chocolate coating them evenly with the help of a spoon and a fork (it helps get rid of the excess chocolate).


  • It looks a little messy here, but it will come out perfect once they’re set. Place it in the refrigerator for another 15-20 minutes and you’re done.


Now, ain’t that tempting?



Enjoy! 🙂

I am also linking this recipe to Helen over at Fuss Free Flavors and Camilla at Fab Food 4 All for the Credit Crunch Munch Challenge over at Elizabeth’s Kitchen Diary.


Reviving Old Memories – Mini non-fried Donuts

Whenever I crave for donuts, memories always take me back to my initial visit to Tampere, Finland in 2008. Before that I didn’t know what donuts really tasted like and now, they are one of my most favorite edible foods on earth. 😉

There is this very old and famous place in Tampere called Pyynikki. They have a park there named Nakotorni, which has an Observation Tower built in 1929, replaced by the old tower dating back to 1888. The old tower was damaged during the civil war in 1918. There is a lovely café at  the bottom of the tower that serves the best bestest donuts (Munkki in Finnish) along with tea/coffee for 2euros.


People wait there patiently in long queues just for the donuts, so you can well imagine how awesome they must taste. If you wish, you can sit inside or they have wooden benches outside. After consuming the scrumptious and Oh! So satisfying donuts, we also decided to climb up the staircase to get a 360 degree view of the city.

Delicious Munkki with tea

Delicious Munkki with tea

The tower is not so tall but it has an amazing view, as it is situated on top of a hill; so climbing up the staircase is completely worth it. We went in the month of June-July. It was still quite cold and windy, cloudy and was drizzling a bit. In short AMAZING WEATHER! 😉

Scenic beauty form the top of the tower

Scenic beauty from top of the tower

View from another side

View from another side

Reminiscing about  the whole experience, I thought I’d  try my hand at making my own bunch of donuts. The best part about them is that they are non-fried, eggless, and easy to prepare. It requires very little preparation time as you don’t have to roll out the dough and form shapes. They are light and cakey in texture. You can also make pancakes with the same batter.



This is what you will need: ( Makes 14-15 donuts)


½ cup Plain Flour

¼ cup Semolina

¼ cup Wheat Flour

1 1/4 cup Milk

2 tbsp butter (If you are using salted butter do not add salt separately)

1/4 tsp Salt

2 tbsp powdered sugar

1 tsp Baking Powder

1 pinch Baking Soda

1/4 tsp Vanilla Bean Paste

Butter for greasing

Nutella/ Powdered Sugar/ Cinnamon Powder for frosting



  • Combine plain flour, semolina, wheat flour, baking powder, baking soda and salt. Mix well. Keep aside.
  • In another bowl whisk butter and sugar together. Add in the vanilla bean paste,  flour mixture along with milk and form a batter.


  • Lightly grease  mould with butter. With the help of a spoon pour into each mould. Make sure to leave ¼ space to rise. Cook on a low flame. It will take around 10-15 minutes. Flip and cook for another 5 minutes. Check with the help of a toothpick. The ones in the corner might take a little longer, as they are not in contact with the flame directly.


  • And there you go. They are completely hassle-free and to some extent guilt-free as well. Coat them in chocolate ganache, cinnamon glaze, and strawberry with sprinkles, chocolate chips or just about any frosting you like.


I went with the old fashioned way, by simply coating them in powdered sugar. I coated a few with Nutella and had with a shot of black coffee.


Enjoy! 🙂

Chilled Eggless Chocolate Cake

Ever gotten high on Chocolate? I sure have 😉

Want to experience what heaven feels like?

Try making this soft and spongy chocolate cake with Ice-cream and Oreo Biscuits — You’ll know what I’m talking about. This dessert plate will definitely take you to cloud 9.


Baking a cake can be a really daunting thought for a newbie. It sure was for me. I always took help from my sister until one fine day, I finally decided to bake one all by myself. Thankfully, all went well and since then it has just been a cakewalk for me 😉 . Once you understand the basic recipe of the cake, you will be able to experiment with different cake flavors very easily. Everybody has their own personal recipe for their cakes. I took the basic cake recipe from my elder sister and keep making changes accordingly. Hope you all enjoy this version of mine. You can increase the quantity of sugar if you like. I prefer to keep it less.


This is what you will need:


1 cup plain flour

¾ cup icing sugar

¾ cup fresh cooking cream

½ cup cocoa powder

¼ cup milk

½ tsp vanilla essence

1 tsp baking powder

1 pinch soda bicarbonate

Additional: Oreo biscuits and Chocolate Ice-cream



  • Pre-heat oven to 180 degrees centigrade. Grease the baking tray and keep aside.
  • In a bowl sift plain flour, baking powder, baking soda and cocoa powder.
  • In another bowl whisk sugar and fresh cream together until it turns light and creamy. Add vanilla essence and mix well.


  • Next, add in the milk and flour mixture. Combine well. Add more milk if required.


  • Pour batter into your greased baking tray.
  • Place it into the pre-heated oven for 25-30 minutes (time may vary a little). Insert a toothpick and check, it should come out clean.


I slit the cake into two halves and let it cool for a bit. Then I spread chocolate chip ice-cream and added crushed Oreo biscuits; poured melted chocolate over it; placed it in the freezer for 10 minutes and just devoured! :p


I am also linking this recipe to Chocolate Log Blog and Elizabeth’s Kitchen Diary for the We Should Cocoa Challenge.

Enjoy 🙂