Peanut Butter & Chocolate No-Bake Cookies These no-bake cookies are quite possibly the easiest cookie you’ll ever make. Not only are they made with a handful of pantry staples, but they cook for just a few minutes on the stove before you’ll scoop them onto a cookie sheet to firm up. Don’t worry, though, just because they’re simple doesn’t mean they’re boring! These cookies are rich and chocolatey, with undertones of peanut butter, oats, and vanilla....

No Churn Key Lime Ice Cream I originally shared this Key Lime Pie Ice Cream over on Spend With Pennies, but wanted to share it with you here, too! Today we’re taking classic key lime pie and turning it into a frozen, summer-friendly treat. This no-churn ice cream has all the flavors of key lime pie: a bright (but not over-powering) pucker of key lime, a creamy, sweet-tart base, and a crisp and buttery rumble of graham cracker crust swirl....

Truly the Best Oatmeal Cookies Despite their humble appearance, my oatmeal cookies are always the very first cookies to disappear from their cookie tins each Christmas. While they may not look as exciting as chocolate chip cookies, snickerdoodles, or flashy iced sugar cookies, they have a classic hearty texture and incredible depth of flavor that’s rich with brown sugar, vanilla, and butter. They’re also easy to prepare, are made with basic, easy to find ingredients, and are perfect for beginner and advanced bakers alike....

I have mentioned many times in my blog that I am not a sweet tooth person. I love savory snacks and so does vaandu. The top two dishes that we love are plantain chips (Nedram chips) and this omapodi. If I goto Indian grocery, either one will be in my bag and we will finish it off in no time. Amma used to prepare this for Diwali and also every now and then for munching....

Thanksgiving feast is all about seasonal fruits and veggies with fresh herbs. Herbs play a major role in the thanksgiving meal. They not only decorate and fill your dinner table with aromas but they enhance and elevate the flavors and tickle your taste buds. I used oregano for my gravy and now for these gorgeous potatoes, I am using rosemary. Why Rosemary? Rosemary is an aromatic evergreen shrub with needle like leaves, which are used, for flavoring the foods....

Who doesn’t love Pie’s for Breakfast but what if I say this one is actually light, filled with warm flavors, involved apple and is good for you??? Have you tried making oats using coffee creamers? If you haven’t then you’re definitely missing out on an extremely delicious yet easy recipe. These are one of our favorite breakfast recipes as they are extra creamy and filled with delicious flavors. Overnight Apple Pie Oats Ingredients 1 Cup Rolled Oats 1 Large Red Apple – chopped into tiny pieces 1 Cup Plain Milk 1/2 Cup Left Field Farms – Sweet & Creamy Coffee Creamer 1/2 Tsp Honey – use any sweetener of choice **...

P for paneer. Period. When I prepared the list for this biryani, I wrote, “any paneer based biryani” for the letter P. I have already shared cinnamon loaded, pressure cooker paneer biryani during the last marathon. This time I narrowed it down to either paneer tikka biryani or paneer makhani biryani but the family selected paneer makhani biryani. I learned quite a few North Indian dishes from my friends only after coming to the US....

How long it takes: 15 minutes Equipment you’ll need: wooden or bamboo skewers, mixing bowl, electric mixer Servings: 1½ cups dip and as many skewers as you like I’m sure I’ll be whipping up batches of this vanilla bean yogurt dip all summer long and dipping anything I can find into it. You all know my long standing obsession with vanilla beans. Those little black dots of love make everything they touch so much better and add great flavor to this simply delicious dip which is perfect for dipping fruit and cake into (or a spoon!...

How long it takes: 5 minutes Equipment you’ll need: hand mixer or stand mixer Servings: enough for 24 cupcakes, a two-layer round cake, or a 9 x 13 inch cake This peanut butter frosting achieves something rare for frosting recipes. Pipe it onto cupcakes for a party and I promise you no one is going to discreetly scrape it off and throw it away in a napkin. The secret is the peanut butter....

This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. The butter elevates the plain rice and makes it so smooth and rich that you’ll want to eat it all by yourself😆. You can also spice this rice up with your favorite spices, herbs, cheese, or nuts (more on that later)....

Bake of the day: Pizza Dough with Semolina I have tried quite a few pizza crust recipes in the past and I think I found couple of recipes that I really like and work very well – like this whole wheat crust and this regular pizza dough. But when I saw this pizza dough with semolina recipe in one of the King Arthur catalogs, I really wanted to try it out....

I’m pretty sure that the next recipe I share with you needs to be “how to make pumpkin spice at home”, because I am going broke buying little canisters of premade pumpkin spice from my grocery store (Update: I finally made my own recipe, see how to make your own homemade pumpkin spice!). I have probably gone through a pound of the stuff so far, and it’s only been Fall for 3 days now (it couldn’t feel less like it though — it was 90 degrees in my house yesterday)....

This recipe uses a combination of toor and chana dals. I think the highlight of the dish is the final ghee tempering or tadka on the dal – it makes it taste awesome, hence the name dal tadka. This dal can be served with rice or roti.

Fall is finally here, you can feel the nip in the early morning air and for me it’s the beginning of food season to follow ….. It also reminds me of the childhood years in India, as this time of the year we had a variety of fresh fruits and vegetables flooded in the market (summer’s being the worst for produce) and we used to look forward to weekend meals/get-together as they were perfect for warm and delicious meals with family n friends....

I am the odd man out in my family. I don’t have a sweet tooth like other family members, and I don’t like summer either. I do love the fact that summer has more daylight, but I am a winter person. I enjoy the Margazhi months in India and every year during Margazhi I used to do the big rangolis and color them too. I have never missed a single year till my high school....

In its basic form, fried eggplant and hard boiled eggs are packed into a pita pocket. But boiled potato, hummus, tahini sauce and fresh Israeli salad add tons of flavors and textures to this all out sandwich. It is a filling and wholesome recipe, perfect to serve as breakfast or as a meal for any time of day. About the recipe Israeli cuisine includes local dishes by native Israelis and the dishes brought in by the Jews from the diaspora....

Brussels sprouts have become a very popular item on restaurant menus. Often they are deep fried until they are dark brown and crisp, and served with all sorts of fabulous sauces and embellishments. They are just so good and I’m glad that they are enjoying a little (or a lot) of well-deserved attention. They look like little green cabbages and you have to admit, they are kinda cute. How long it takes: 20 minutes Equipment you’ll need: sharp knife, skillet with a lid Servings: 4 Brussels sprouts are champions when it comes to nutrition....

Even though the recipe originated in Bombay, it has spread its wings across the Indian Subcontinent, and every place has its bhel recipe. I have already posted the Kolkata version, popularly known as Jhal muri, and my own tortilla bhel cups with moong dal. Now here comes the wet bhel recipe. PS – Check out my sukha or dry bhel recipe with barley puffs. When I think about chaats, the two recipes that come to mind are pani puri and bhelpuri....

I have been posting in Euphoric Delights FB group for the past 2 years. Earlier it was known as Epicurean Delights and now its Euphoric Delights. But lets call as ED group as everyone calls it. This is a FB group which has 50K + members which is not only a group for foodies but as they say it’s for connecting and sharing. When they announced this SFO meet up one of our friend asked me to attend and I was reluctant initially as I wasn’t sure about hubby’s travel which would make group cooking difficult....

For the second day of blogging marathon under ‘Sweet Flatbreads’ theme, I made some rich and aromatic flatbread called Sheermal. These are traditional flatbreads of Persion origin – frequently made in Iran. They brought them to India and this bread is made popular in Kashmiri & Hyderabadi cuisines.As I mentioned sheermal is a rich bread made with enriched dough that has eggs, butter and milk. I made the recipe vegan by substituting egg with egg replacer powder, milk with almond milk and butter with butter flavored coconut oil....