English Muffins with Strawberry Butter !!!



It took a few tries before I could perfect these bad boys . The recipe which I was trying to follow was not up to mark so had to tweak it a little .

So here I am presenting you English muffins along with home made strawberry butter .


English Muffins

1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water (110 degrees F/45
degrees C)
1/2 cup melted shortening
6 cups all-purpose flour
1+1/2 teaspoon salt
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough ( mine was done in 4 1/2 cups ) Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with butter and jams .


Now lets go onto making Strawberry butter .
I used
2 sticks of room temperature unsalted butter
1/2 cup or to taste confectioner’s sugar
1 cup washed , hulled and coarsely chopped fresh strawberries .

IN a medium bowl or stand mixer mix butter and confectioners’ sugar until light and fluffy , Fold in the crushed strawberries and combine.
Transfer the butter in a container and refrigerate , Alternatively yo can even roll it into a log .


Taking these English Muffins to Sarika’s Bread collective ..


“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne


Chocolate Cherry Bundt Cake …..

Chocolate Cherry Bundt Cake …..


I just cannot believe I have been blogging for last 2 yrs . Two years ago today I posted my first blog post. It was scary and exciting and honestly I had no idea what would come of it..

I think the biggest lesson I learned from this experience is that you can get better at anything. I’m a much better at taking pictures and a writer now than I was 2 years back but still have a lot of room to grow. I can’t thank my friends and readers enough for their support. I really appreciate each and every reader and their comments and encouragement helps me keep blogging.


What better way for a chocoholic like me but to celebrate with a exquisite rich chocolate cherry bundt cake complete with rich chocolate glaze



2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup pure cocoa
1 1/4 cups white sugar
2 eggs
1/2 cup unsalted butter ,melted
1 cup milk
1 tsp vanilla extract
1 (21 ounce) can cherry pie filling

1. Preheat the oven at 350*F
2. In a large mixing bowl whisk together flour, baking soda, salt, cocoa and sugar. Mix well with whisk.
3. Add eggs, melted butter, milk, vanilla extract and cherry pie filling mixing well each time with a spoon.
4. Pour into a well sprayed bundt pan or any pan of your choice
5. Bake in preheated oven for 55 to 60 minutes until center is cooked.
6. Let cake cool before taking it out from the pan.


3/4 cup white sugar
1/4 cup heavy whipping cream
3 tablespoons butter
1/2 cup semi sweet chocolate chips
1 teaspoon vanilla extract

  1. Combine sugar, cream and butter in pan on top of stove.
  2. Bring to boil and cook for a minute.
  3. Remove from heat and add vanilla and chocolate chips.
  4. Stir with spoon or whisk until chips are melted.
  5. Put this glaze in a small pitcher and drizzle over bundt cake
  6. Decorate with a few cut up cherries on top ( optional )
  7. If frosting becomes too thick add a little milk and heat about 15 seconds in microwave.

You can even use market bought chocolate cake mix along with a can of cherry pie filling to make the bundt cake , just follow the instruction in the back . Once the cake cools down glaze the cake …


Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Pull Apart Savory Monkey Bread …


Super Bowl Sunday is just around the corner …..
Have you Got your game face on to host a Super Bowl party for die-hard fans; and those there just for the ads ??

Today I bring to you Pull apart Monkey bread which is quick to prepare and touch down worthy ….

Monkey bread is quick and easy to prepare thanks to Store bought biscuit dough … I have dipped the dough in melted butter and then rolled in 4 different herbs, cheese and spices ..
This recipe is adapted and inspired by Food Network Channel courtesy of Patrick and Gina Neely… I have made a few changes to the original recipe and added combo of herb , cheese and spices …

I have used a 9 Inch bundt pan for this bread , however you can use any cake pan you have with you…

Serves 8-10
Preparation time 15 -20 mins
Bakes in 30 -35 mins
Oven Temp 350*F

1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing
1/4 cup finely grated cheese of your choice ( I used Mexican blend )
1/4 cup chopped fresh parsley
1/4 cup taco seasoning or any seasoning of your choice
1/4 cup cinnamon sugar OR any other seasoning of your choice
4 (7 1/2- ounce) cans store-bought buttermilk biscuits
Any dipping sauce of your choice


1. Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush Bundt pan liberally with 4 tablespoons melted butter.
2.Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.Repeat with the remaining biscuits until you have filled the pan ..( The balls of dough should overlap each other )
3. Bake for 30 to 35 minutes OR until biscuits are done and surface is golden.
4.Cool in pan for 5 minutes. Run a soft rubber spatula around the edge of the pan to loosen any stuck cheese.
5. You can either separate the balls individually OR Allow guests to use their hands to break off a roll to enjoy.i


I am serving My Monkey bread with Market Bought Marinara sauce as well as Nacho Cheese …


Bringing this Monkey Bread recipe for Sonal’s Super Bowl Collective Post ….


Almond English Toffee ….


On Day 5th of 12 Days of Christmas Cookies , I bring to you simple recipe of English Toffee..We love English Toffee!!!

This recipe is so simple and yet the candy looks so professional. This is one of our favorite treats to give away during the holidays. Try some for yourself!

This tasty toffee is covered in chocolate and sprinkled with nuts…and it won’t stick to your teeth! We love english toffee for its smooth and buttery caramel flavor, its crunchy texture, and its coating of chocolate and toasted almonds.

Here is what You will need :

1cup unsalted butter
1 cup light brown sugar ( you can even use granulated white sugar )
1/4 tsp salt
1/2 tsp vanilla extract ( optional )
1 cup milk chocolate chips ( I used semi sweet )
1 cup un blanched almonds crushed into pieces .

Method :

Line a 11×7 cookie sheet with foil and sprinkle 1/2 cup of toasted almonds in the pan on the foil. In heavy saucepan melt butter. Add sugar. Cook and stir over medium-high heat to boiling.
Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). It takes around 12-15 mins
Watch carefully as it can burn easily after 280 degrees.
Remove from heat mix in vanilla extract if using and pour mixture over the nuts in the pan
Let stand 2 minutes .
Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts.


Easy Skittles & Ferraro Rocher chocolate cake…


Today I bring to you easy, one-bowl chocolate cake with a simple recipe for chocolate buttercream frosting. This is the quickest, easiest cake I have ever made that always comes out moist and perfect!!!


1 cup (150g) all purpose flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1 teaspoon of vanilla essence
1/2 cup (80g) butter, softened
1/2 cup (125ml) milk
1 egg , lightly beaten Or


Pre-heat oven to 325 degrees F (or 180 degrees C).
With butter, grease a large cake pan or 2 for 2 small cakes (about 9 inches in diameter).
In a bowl, and with a wooden spoon, combine all the ingredients together & mix well .
Pour cake batter into the baking pan.
Bake for 40 to 45 minutes.
Test that the the cake is evenly baked by inserting a toothpick into the middle , if it comes out clean, it’s ready…
Set cake on a plate to cool.

[ I have made two small cakes with this batter ]


1 cup butter, softened at room temperature
3 cups powdered sugar
1/2 cup cocoa powder
1-2 Tablespoons milk or half and half
1 teaspoon vanilla extract

Method :

In large mixing bowl, beat butter until fluffy. Add sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
Beat until combined and fluffy.
Adjust with more sugar or milk, depending on what consistency you’re looking for.

Assembling and frosting the Cake ..

Cut the cake in 2 layers ..
Place 1 cake layer on a platter. Spread 1/2 the frosting over. Top with second cake layer . Spread the remaining frosting and cover with remaining frosting. Spread frosting over sides and top of cake.
Decorate with sprinkles , chocolates or any other cake decorations of your choice …