Lemon Poppyseed Cupcakes

Lemon poppy seed cupcake

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes made in a muffin tin ranging from individual desserts to savory entrees and/or appetizers. Our event is hosted by Liz Berg who blogs at That Skinny Chick Can Bake.  With built in portion control, these recipes are perfect, lighter-fare for your summer dining. You’ll certainly find a delicious recipe to add to your repertoire! Thank you, Liz for a wonderful theme this month!   Hello again!! Yes it has been a while since I have been here on my blog, writing a post …

Pumpkin Roll – Let’s do pumpkin a little differently!

Of course you must have noticed. If you have been reading my blog regularly, you must have noticed that I haven’t done ANY pumpkin posts this year. In our home there used to be a pumpkin season.  It would start when we would carve pumpkins  out for Halloween, then roast the seeds for snacking on, and make the delicious butternut squash rolls that even kids love or make the curried butternut squash soup.  But this year, we have done no such thing. In fact we haven’t made a single pumpkin related thing all fall. But then Holidays are sort of …

Bienenstich Kuchen – Bee Sting Cake

“The measuring and mixing always smoothed out her thinking processes – nothing was as calming as creaming butter – and when the kitchen was warm from the oven overheating and the smell of baking chocolate, she took final stock of where she’d been and where she was going. Everything was fine.”
― Jennifer Crusie, Maybe This Time

Gateau Opera

The decadent Gateau Opera – one of those blissfully luxurious things that make the act of eating orgasmic.  A tiny forkful of indulgent chocolate, coffee, butter-cream and almond meal sponge, all together.  A mixture of rich, creamy, nutty delight and a crescendo of flavors.  You can’t help but close your eyes and savor each moment with every single bite. Gateau L’opéra is also referred to as Gâteau Clichy after Louis Clichy who is said to have first introduced the cake. Allegedly, years later, another Parisian patisserie called Dalloyau reintroduced the cake as Gâteau L’opéra after the Paris Grand Opera. Conflicting? …

Black Forest Cake

    Every time we cook, we weave a story. Most of the times, mixed in with the ingredients are memories of the food we grew up eating. Often, we want to cook a dish just like mom does, or make something just like we had eaten somewhere. Food evokes emotion. How else do you explain the pleasure at inhaling the aromas of a baking bread, the smoky goodness of ‘tadka’ from a kitchen, the desire to eat pakode when it rains or sip a ginger tea? It’s all etched in the memory and comes back at the slightest triggers. …

Fennel Pollen Apple Cake

A cake full of decadent flavor, indulgent aroma, simple goodness of honest ingredients and it tastes like home to me.  Crispy Apples & fresh smelling fennel pollen. Kashmir, the place I am from has both these in abundance and baking them in a cake was incredibly reminiscent .