Tag Archives: quick dessert

Marshmallow Mousse


And another birthday around our household. It’s crazy how fast these kids are growing up. They change so fast too. I see Annika to be such a mature child now and so hungry for knowledge and always curious. This birthday she didn’t want a cake. I think we have too much cake in the house, almost one every weekend. So I made this super fast Marshmallow mousse. It is sooo easy to make. It’s ready in about 30 minutes. It has this sweet chocolaty taste and you can literally go crazy with colors. Annika’s favorite is blue so I used blue.

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Fancy Marshmallows

Have you ever met someone from your past and suddenly felt like some missing pieces of puzzle fell into place? Or have you ever went to a new place, a place you have never ever been before and thought you belonged? Have you ever wondered why things happen in a certain way and why we meet certain people and not the others? Do you ever wonder about how many secrets the Universe is holding.

The only true wisdom is in knowing that you know nothing – Socrates


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Baklava Bites

I usually test my recipes on the week-day evenings and then make the final version on the weekend because those are the only 2 days when I am home during Sunlight hours and I need natural light for my pictures. Occasionally, I shoot at night when you see my Indian recipes as those are usually made for dinner. Last weekend, I was a bit in the mood for Netflix binge watching “Person of Interest”. Have you seen it? If you are like me, who secretly wanted to be FBI agent or Fighter pilot (although I am terribly scared of amusement park rides :)), you would love this show. In all the binge watching and making food for all varied tastes in my house, I had to quickly whip up something before the light goes down. So here come Baklava Bites. Even though this is a quick Dessert, these went far beyond my taste tester’s expectations. I would really recommend you try it out. Plus who doesn’t like buttery nutty goodness right?


Don’t’ these look super yummy?



Filo dough sheets 5

Butter unsalted 3 Tbsp melted

Walnuts or Pecans 1 Cup or use both totaling 1 Cup chopped lightly

Pistachios 1 Cup chopped lightly

Honey 3 Tbsp

Rose Water 1 Tbsp

Cinnamon ground 2 pinches

Salt a pinch



























  • Preheat Oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners.
  • On a dry Silicon sheet or a dry, clean surface, roll out one Filo dough sheet. Keep the rest of the sheets covered with damp paper towel.
  • With pastry brush, apply melted butter on the sheet covering all the surface. Start with corners to avoid drying them out.
  • Take the next sheet put it as exactly as possible on the first sheet and apply butter
  • Repeat this process until all 5 sheets are buttered. Make sure to cover the unused ones all the time
  • With a knife, cut 12 squares of the buttered Filo. Or you can also cut 24 squares and use Mini muffin pan.
  • Put each square in the lines muffin pan and bake for 10 minutes


  • While the Filo sheets are baking, assemble the filling.
  • In a bowl, add nuts, Honey, Rose Water, Salt and Cinnamon and mix well until all nut mixture is fully covered
  • Once the Filo is baked, remove from oven and let cool slightly


  • Fill each Filo cup with Nut mixture and bake for another 10 to 12 minutes.
  • Make sure to keep an eye after 9 minutes as the nut burn easily


You can make this dessert ahead of time and store in airtight container for a day. I didn’t ry keeping it in the fridge as all was gone in an hour.


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Lemon Crumb Bars

The highlight of last weekend was when my 2 year old finally decided that water wasn’t her eternal enemy after all and decided to play a bit in the water without me holding her. Yay!!

With my eternal love of Lemons, I have another recipe for you. Lemon Crumb Bars.  There is something about the combination of sweet and tart that I have fallen in love with. I have previously given the recipe that always use for Lemon curd and made these decadent lemony cheesecake parfaits. But no matter how good they are, they cannot be carried for an outdoor picnic in the hot summer. They just won’t be as good so I would leave them as a winter dessert by the fireside. You can instead make these super easy Lemon Crumb Bars. If you have leave them out in heat for couple of hours, no worries at all.


I have made 3 different versions of these bars and although they were all well liked, this one is my favorite.



All purpose flour ½ Cup

Almond meal ½ Cup

Sugar ½ Cup

Egg Yolk 1

Butter 1 stick salted cold and diced in small pieces

Baking powder ½ tsp

Vanilla essence ½ tsp

Almond extract ½ tsp

Lemon curd 1 ¼ cup recipe is here or you can buy readymade in any regular grocery store

Crumb topping

Sugar preferably dark brown such as Turbinado ¼ cup

Butter cold 2 Tbsp

Almond meal 1/8 cup

All-purpose flour 1/8 cup

Walnuts or mixture of walnuts and pecans about ¼ cup and 1 Tbsp



Preheat oven to 375 degrees. Line a 9 x 11 glass oven proof pan with parchment paper. If you do not have parchment paper, use cooking spray and flour lightly.

To make the base. Mix both the flours, sugar and baking powder in a food processor by pulsing lightly. Add the butter little bit at a time and keep pulsing. Add the egg yolk and vanilla and almond essence and keep pulsing until mixture comes together in a ball. Take it out and knead using your hands in a plate or on the kitchen counter. Keep aside.

Again the food processer, add the Flours from the Crumb mixture recipe and pulse. Add butter and pulse until mixture is wet. Remove from the food processor and add the nuts to it. Knead lightly. Keep aside.

Press the base mixture gently and evenly all across the prepared pan creating a thin layer. Spread lemon curd on top of the base layer and then finally equally distribute crumb topping mixture.

Bake for about 28 -30 minutes if you like the bars on the soft side. If you like the crust little hard and browned, keep it for another 2 to 3 minutes. If you know how your oven likes to behave, please do change these oven times to appease the oven God.

enjoy!!  xoxo.

Recipe adapted from Kitchen Confidant

Mango Tapioca Pudding


This is one of the easiest desserts I have ever made. This is perfect dessert for any last minute guests or if you are planning a party for a large crowd.

Mango Pulp 3/4 cup – preferably Alphonso mango. Can be found in Indian grocery stores.
Kiwi Fruit – peeled and cut up in small squares
Strawberries cleaned and cut in small squares
Kraft Quick Cooking Minute Tapioca Pudding mix
The recipe for pudding mix requires
2 cups Whole or 2% Milk
1/3 cup Sugar
Egg – 1 Beaten well
Vanilla extract 1 tbsp
Tapioca pudding mix 3 Tbsp

I used Kraft minute mix which is available on Amazon and should be available in most grocery stores as well

Directions :
Prepare the pudding as per directions on the box. When almost done, remove from heat and add the Mango Puree and mix well. Let it set in either the same container or separate cups/glasses that you are going to use for serving. Add cut up fruit on top.
The above recipe will make about 4 servings. One box of pudding mix should make about 30 servings but that is my guess.

Bon Appetit!!

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