I baked cookies today. So I shall call myself cookiewali! For the non-Indian readers, ‘wali’ is the suffix for female gender and ‘wala’ for male gender. Recently, I came across a thread in an online forum where a home baker was addressed by her client as ‘cakewali’. Going by the same suffixation, an IT personnel… Continue reading Choco-nana Crinkle Cookies (Whole wheat, Egg free, Dairy free)
Chock full of almonds and almond butter in a bite is what I wanted in a cookie. These Almond Butter Cookies are made in a jiffy for tea. As I was clearing the refrigerator, I found half a bottle of almond butter that will head towards the bin next month. As usual, I was browsing… Continue reading Almond Butter Cookies
Theobroma Cacao, my nemesis and my kryptonite. Who doesn’t love chocolates, at least the good ones? I LOVE chocolates. So, couple of years back I took interest in learning the art of chocolates and did a lot of on line research plus book reading. But then, there is only so much one can learn from… Continue reading My chocolatey experience in Le Cordon Bleu, San Francisco.
“Hello wonderful folks! I’ve been missing in action for past few months. Needless to say, I was either busy or bored not to post anything. This post has no recipe but a small chat with me. Plus a wonderful giveaway (I assume) for all the readers of Kitchen Kemistry”. This is how I started the… Continue reading Two years / The Blogger / A Giveaway!
Archana says Hi Cheryl, “I stumbled upon your FB page via HBG and man, what a find!! I’m a hobby baker, quite tame compared to you all 🙂 I tried your brownie recipe and it was yummy.. so much that I cudn’t get a decent pic 🙂 Thank you (a big one from my kids) !!” Cheers… Continue reading Readers Feedback
Black Forest Preserve is a great accompaniment with cheese, drizzled as an ice cream sauce, between layers of cakes or to sandwich cookies. It’s a preseve with lots of fresh cherries and little chocolate to complement the fruity cherry flavor. This is Schwarzwälder Kirschtorte in a bottle minus the whipped cream.
This is a quick and creamy, no-bake mousse pie. I made this using a 7 inch round cake pan with a removable base. You may use a pie plate or springform pan. It lasted 4 dessert servings for us. If you’re a family of 4, then you may have it twice. What I like about… Continue reading Strawberry Mousse Pie
Ladoos are the Indian equivalent to cakes and cookies. I love motichoor ladoos, but I’m yet to master the skill of making those delicious balls. Usually, Ladoos are prepared on a special occasion or festivals. These sweet balls have flour as the base and ghee for binding. This is not my first time to make… Continue reading Besan Badam Ladoo/ Gram Flour Almond Balls
Chocolate Ganache is amazingly versatile in baking. It’s indulgent taste and rich velvety texture has lots of uses. Ganache can be transformed as a glaze, poured over any cake as a frosting/ icing , truffles, piped into canapes, sauce for ice cream, filling for patisserie, topping for cookies, chocolate fondue, chocolate coating, chocolate mousse, chocolate drinks… Continue reading Heavenly Chocolate Ganaches and it’s many uses – updated version
Copyright – All content (text, recipes, techniques, scientific rationale and photos) in this blog, unless specified are my original creations and are copyright of Cheryl Rajkumar. Hence, all rights reserved and use of the content is legally prohibited without permission. Reproduction in part or whole material(s) is a copyright violation and liable to legal action. The… Continue reading Recipes