Apple Crumble with pecans & cranberries … super quick and super simple, here’s an apple crumble that is as delicious as it is fuss free. The crumble is buttery and generous as we love it, and the apples are cooked to perfection under the weight of the topping.
One constant in my holiday desserts is spices, a whole array of them. Think garam masala, think cinnamon, think star anise, think nutmeg. These are spices that bring warmth to desserts and every bite is comforting. Garam masala might seem a little misplaced as it comes to mind as a savoury or curry spice, yet trust me with this!
Holiday desserts and baking is my most favorite part of the year. So much to do, and honestly so little time! I love playing with ingredients, flavours and colours. I also love making different types of desserts – trifles, cakes, pudding, truffles, cookies … andcrumbles of course!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this or any other recipe from the blog. I’d love to see it!
Super quick and super simple apple crumble that is as delicious as it is fuss free. The topping is buttery and generous as we love it, and the apples are cooked to perfection under the weight of the crumble.
Add all the ingredients to a hand blender and process until the butter is distributed equally. Alternatively, mix all the ingredients except butter in a large bowl. Cut in the butter with a pastry cutter or using your fingertips to distribute equally.
Reserve.
Apple filling
Toss all the ingredients in a large bowl.
Transfer into an 8" pie dish and spread uniformly.
Cover the apple filling with the crumble topping and pack firmly into place.
Bake for 45 minutes to an hour until the top is light golden brown and fragrant.
Fudgy Eggless Chocolate Brownies … 6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. The eggless chocolate brownies come together in minutes and each bite is deep, delicious, fudgy and satisfying. These are beautiful for the holiday season,Joyeux Noël!
’tis the season and it’s the best time to enjoy a ton of baking with loads of flavour. I’ve had a field day this winter from loads of cookies to cakes to tarts … and now these eggless chocolate brownies. It’s wonderful how a splash of colour or an add of spices can uplift the spirits, make the holidays so fun! Try these wholegrain gingerbread cookies with a heart!
I love how colourful and Christmassy these brownies turned out to be. I’ve tried them with a gluten free sorghum/jowar ka aata as well as with all purpose flour and they work well both ways. My holiday season celebrates loads of colour so the bright green pistachios and deep red cranberries really set the mood right! It’s a simple good recipe that uses pantry staples, things you might have in the kitchen already.
Make sure you use quality ingredients to enjoy these and that’s all that really matters. With winter here, temperatures freezing this December, we’re at below 10C in the northern plains of India. With no central heating and freezing cold, the only important thing is to get the brownie batter into the tin as soon as it’s stirred together ?.
These are pretty fuss free and deeply chocolate, deeply fudgy too. Cut the eggless brownies into 4 for an indulgent serving, else into 9 squares for good nibbles. Either which way, they’re delicious.
Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. They come together in minutes and each bite is deep, delicious, fudgy and satisfying. Make sure you use good quality ingredients to enjoy these
Eggless Pistachio Cranberry Chocolate Cake … Layers of chocolate deliciousness uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well! It’s the most wonderful time of the year and I hope you are baking a ton as well!
That’s a bit of what I’ve baked the last few weeks! This is the best time to bake and one of my favourite seasons. With winter at it’s peak, it’s wonderful being in the kitchen next to a warm oven. It’s also a time when inspiration is at it’s peak and ingredients and ideas dance in my head! Can you tell?
At the risk of repeating myself, nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays. I’m absolutely loving it! Oh, and there’s a giveaway on my Instagram handle with the United States Department of Agriculture. Do head HERE to enter!
That lace collar though!! I love making a chocolate collar for cakes, a touch I always find special, one I’ve done for years. It elevates a simple cake to something special. It’s as simple as piping melted chocolate on a strip of parchment, waiting for it to get a little firm, then wrapping it around a frosted cake. Set the cake in the fridge until the chocolate is firm, 10-15 minutes usually, peel off the parchment…TADA!
Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
Layers of chocolate deliciousness are uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well!
Preheat the oven to 180C. Line a 6″ Springform/loose bottom tin with parchment.
In a large bowl, add all the ingredients except the flour and give them a good whisk. Stand for 3 minutes until the mixture is slightly bubbly, then whisk in the plain flour. Transfer to the prepared tin and bake for 35-40 minutes, until the tester comes out clean.
Cool completely, then trim the top if required and slice into 3 layers.
Chocolate ganache
Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts.
Stir gently until smooth. Rest at room temperature, whisking now and then. Refrigerate about 2/3 for the piping on top, and keep the remaining to spreadable consistency for the filling.
Any ganache left over from the filling can be whisked back into the reserved ganache for piping.
Assemble
Place one layer on the serving platter and top with about 100g of chocolate ganache.
Sprinkle the filling with finely chopped pistachios and dried cranberries.
Repeat for the other layers. Frost the sides and top with the remaining ganache.
Garnish with slivered pistachios, dried cranberries and edible flowers.
Eggless Pistachio Cranberry Christmas Cake … so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it’s one I have baked several times this holiday season. This makes a great gift too!
With things being quite busy on the home front, I’m struggling to share Christmas recipes on the blog and I guess we still have a few days left, so here we go! Nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays.
I’ve collaborated with United States Department of Agriculture to create and share recipes using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon. Do follow me on Instagram because most of my recipes assembly videos show up there on my handle @passionateaboutbaking with recipes on my recipe handle @pabrecipes
The Eggless Pistachio Cranberry Christmas Cake is reminiscent of the old style bakery cakes that we devoured as kids, memories coming alive with every bite. The crumb is rich and light, the sweetness just perfect and the bite of pistachios and cranberries so satisfying. I like to blanch and peel the pistachios to get the beautiful green and though it’s a slightly tedious job, the results are so bright and cheerful. I save the peels for smoothies or soup so nothing goes waste!
Oh and I forgot to say that I flavoured the cake with fresh orange zest and it made ALL the difference. The colour was a warm orange and the flavours paired so well with the nuts and berries. I love that simple, natural everyday flavours can add so much oomph to a simple bake, lift it up so effortlessly, so deliciously. The chocolate chips are optional of course but we loved them in there because chocolate ♥!
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
… so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it's one I have baked several times this holiday season.Makes one 4.5" x 7.9" loaf
American pistachiosAmerican cranberries, chocolate chips
Instructions
Preheat the oven to 170C
Lightly grease and line a loaf pan with parchment paper with a slight overhang to help take out the baked loaf.
In a large bowl whisk together the ghee, yogurt, milk, sugar, orange zest, baking powder, baking soda and salt.
Whisk in the flour, pistachios, cranberries and chocolate chips.
Transfer batter to loaf pan and even out.
Top with pistachios, cranberries and chocolate chips
Bake for approximately 45 minutes/until the top is light golden brown and the tester comes out clean. Tent the top with a sheet of foil after 20-25 minutes to prevent the top from over browning.
Cool completely, then demold.
The loaf is delicious warm as well but a little crumbly.
Note : The batter also makes 6 cupcakes. Bake at 180C/20minutes
Silky Deep Hot Chocolate… because it’s freezing outside! We’ve been hit by a cold wave up in North India and all you need is this to soothe the soul, to comfort it and to uplift your spirits!
“Life is like a box of chocolates―you never know what you’re going to get.” Forest Gump
As you know, chocolate is one of my most favourite ingredients to work with. Style & shoot as well! I’m also really happy to say that I’ve finally signed up with Penguin Random House to write a cookbook …
And you guessed it, it’s going to be around CHOCOLATE! As I get down to working on it, you’ll see plenty of chocolate inspiration popping up now & then.
Here’s a Silky Deep Hot Chocolate to get things stirred up! ENJOY!!
Catch me onInstagram if you’re there. Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.
Silky Deep Hot Chocolate.. Just perfect for these days of freezing weather! You're going to love this simple no brainer hot chocolate recipe that's sure to warm your soul.
Keyword chocolate, eggless, glutenfree, homemade, no bake, sweet
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 2people
Ingredients
3tbspcocoa powder
1tbspcornflour
100gdark couverture chocolate72%
500mlmilk
2tbspcoconut sugar
1/2tspcinnamon powder
Instructions
Mix all the ingredients EXCEPT CHOCOLATE in by heavy bottom saucepan, and place over low flame. Whisk well, stir constantly.
Once it gets to a simmering boil, stir until it becomes creamy & thick. Add the chocolate & simmer until the chocolate has melted.
Enjoy
Fun fact: Make a big batch, refrigerate it, then reheat just before serving. Give it a dash of bourbon, kahlua or red wine if you like, but do make it
Dark Chocolate Prune Orange Truffles … dried prunes soaked in fresh orange juice with a dash of zest, toasted walnuts, crystallised ginger powder, then a sprinkling of Grand Marnier; and we have these little beauties. Perfect for the dessert platter, for gifting too. Also, they are vegetarian & gluten free & SUPER EASY to make.
When Zoe talked about Caprunes recently, I remembered dark chocolate prune truffles I had made ages ago. It was definitely time to make them again, and this time they seem even better. How could I have forgotten this goodness!
So I made a batch yesterday, made them simpler than earlier, added some festive flavour & couldn’t stop eating the ‘dough’ as it chilled. That good!
They are pretty darned good just rolled twice over in good quality cocoa powder, but I had sprinkles & dragees sitting on the counter, so some dressing up happened. I have to say I really enjoyed doing this!
Absolutely love these red & green Wilton dragees I picked up from Michaels in NY a few weeks ago. They are so versatile & fun!
Sharing the recipe for the Dark Chocolate Prune Orange Truffles on the blog this evening so you can quickly rustle up a few too. Since they need few ingredients, make sure you use the best quality!
Fun fact: Prunes pack a powerful punch of important vitamins, minerals, antioxidants and fiber. How do you use prunes in your recipes?
Oh, also made a quick batch of Stove Top Cinnamon Walnut Granola this morning. It’s just fab for this time of the year especially. Let me know if you’d like the recipe.
Catch me onInstagram if you’re there. Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.
Dark Chocolate Prune Orange Truffles... dried prunes soaked in fresh orange juice with a dash of zest, finely chopped toasted walnuts {optional}, a dash of crystallised ginger powder, then a sprinkle of Grand Marnier ... & we have these little beauties. Perfect for the dessert platter, also gifting this season. better still, they are vegetarian & gluten free & EASY to make.
Place prunes, orange juice & zest in a bowl. Leave overnight to soak, else microwave for a minute. Stand for at least 30 minutes.
Heat cream in a heatproof bowl in the microwave for one minute. Add chocolate, stir & allow to stand for 15-20 minutes. Stir and repeat if required. Heat for 30 second intervals if required. Stir until smooth
Place prunes with any remaining liquid and 2 tablespoons of melted chocolate mix in a hand chopper {or blender} and process until blended. I used a small hand chopper.
Add back to bowl with melted chocolate with chopped toasted walnuts and ginger powder. Stir well with a spatula to mix.
Refrigerate for an hour or so until firm enough to roll into balls.
Drop teaspoonfuls, one at a time into cocoa powder {or sprinkles etc} shake to coat and roll into balls. Chill until firm, then toss in cocoa powder once again.
