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

Palak Paneer / Spinach with Cottage Cheese …


Palak Paneer is creamy Punjabi spinach with paneer (indian cottage cheese ) This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavor and a very popular dish amongst youngsters as well as adults and served in every indian restaurant. This is a simple recipe and is ready in under 30 minutes…
Serves 4.


16oz bag frozen spinach Or 500 grams fresh Spinach**
100 grams Paneer / Indian cottage cheese
2 green chillies
2 medium tomatoes
1 tsp chopped ginger
1/2 teaspoon turmeric powder (haldi)
1tsp red chili powder
1 tablespoon oil
salt to taste
1/4 cup heavy cream Or 1/2 cup half & half or 3/4 cup milk***


Thaw the frozen spinach and blend it just for a minute so spinach has a creamy texture and does not becoming too pasty .
Puree the tomatoes , green chilies and ginger .
Mix turmeric, and red chili with tomato puree and set aside.
Cube the paneer into pieces and keep aside ( some people fry paneer till it become light brown ) I don’t .
Heat the oil in a pan .
Ones hot add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
Add heavy cream and let this cook another four to five minutes.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Serve with Chapatis , Naan, paratha or any flat bread of your choice .
I especially love Spinach and Paneer with steamed white rice ….


If using fresh Spinach / Palak then **

Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for sometime.
Blend in a mixer to a smooth purée and keep aside.

2. You can replace milk , half and half , heavy cream with soy milk ,Lactaid, almond milk etc ***
3. Paneer/ cottage cheese can be replaced with Tofu …
4. If you are a vegan then you can use boiled and cubed potato.
Bringing This Palak Paneer to Angie’s FF#60



I first saw this bread at my friend Garima’s blog and was intrigued by the ingredients . She has used lemon juice in the bread which was something new for me . This is my version of Garima’s Oats – honey – lemon Bread . I did tweak the recipe a little and added lemon zest & rosemary & instead of APF I went for white whole wheat Flour and little APF …
Thank you G for such a nice recipe 🙂

Check her blog at cafegarima .

Original recipe by Garima can be found at HERE .

Ingredients :

Whole wheat flour 2 cups
APF 1/2 cup
Finely grated zest of 1 lemon
2 teaspoon dried rosemary
oats 1/4 cup
Instant yeast 1 Tsp/Fresh Yeast 10 grams
Honey 1 Tbsp
Salt- 1 Tsp
Butter – 1 ½ Tbsp
Milk- ¾ cup + 2 TBs for brushing the top of the bread before baking .
Lemon juice 1 tsp
Warm water ¼ cup
Grated cheddar cheese 1/2 cup ( or any cheese of your choice )
Coarse salt for topping ( optional )

Method :

Make sure the water is warm to the touch. If you can’t comfortably hold your finger in the water for several seconds, wait for it to cool. Pour the water into the bowl of a standing mixer or large mixing bowl . Add the honey and sprinkle the yeast over the top. Let this stand for 10 minutes until the yeast has proofed .

Add the lemon juice to the milk and keep aside for 5 mins . Melt the butter in the microwave. Stir in the milk , lemon zest and salt. Pour flour and the milk mixture over the yeast .
Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes. Alternatively, knead the dough by hand against the counter. If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky. The dough is kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.

Clean out the mixing bowl and film it with a little oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl and let the dough rise in a warm spot until doubled in bulk, about one hour.

Grease 1 loaf pan or film them with non-stick cooking spray. Shape dough into a loaf and transfer to the loaf pan. It’s important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly dense interior. Let the loaf rise a second time until they start to dome over the edge of the pan, 30-40 minutes.

Heat the oven to 400 F about halfway through the second rise.

Brush the top with milk, sprinkle some oats , dried rosemary & grated cheese and bake for 20 – 30 minutes, till the top browns.

Finished loaf will be golden-brown and sound hollow when tapped on the bottom. Remove the loaf from the pans and let it cool completely before slicing.

Bread loaf can be kept at room temperature for several days. Bread loaf can also be wrapped in foil and plastic, and frozen for up to three months.