May 112014
Japanese Melon Pan

Melon Pan also known as melon bun or melon bread is widely popular in Taiwan, China, and Latin America. It’s a sweet bread that resembles a melon by the looks of it only although there is no melon flavored in the bread. However many manufacturers and bakeries do add some melon extract to justify the name. If you would like to add more to your creativity non-melon versions can also be made with this bread Want to know more about this recipe?

May 102014
Kanel Snegle/Kanelbullar (Swedish Cinnamon Snail Rolls)

Kanel Snegle(Cinnamon Snails) or Kanelbullar(Cinnamon Buns) is Swedish version of the popular American Cinnamon rolls. Apart from the cinnamon that both the rolls share the Swedish version has less sugar and are not sticky like its American counterpart. These Swedish rolls are light, soft, moist with spices added to the dough as well as the filling. The cardamom in the dough adds additional flavor and rekindles your taste with an aromatic sweetness while the cinnamon Want to know more about this recipe?

May 092014

Falouna or Flaounes is a special bread especially made during Easter and is savored by Orthodox Greeks and Muslim Turkish Cypriots. This bread quite tastes like cake as they are made with a concoction of spices, dried fruits, nuts, butter, and eggs that mostly go into the making of cake. It’s understandably rich in flavor and contents as they are relished after a long period of fasting. I’ve baked breads before but am rarely inclined Want to know more about this recipe?

Jul 212013
Baked Doughnuts

There are few things that make me just close my laptop and get away from the internet and close my world with a good book and a secluded corner in my house. Spam messages from my friends and family initiating me to forward the message to said number of recipients that usually ends with an ultimatum “or else”. I don’t function well with ultimatums and these kind of messages irritates me and usually I storm Want to know more about this recipe?

May 012013
Sugar Crusted Twisted Cookies [Torcettini Di ST.Vincent ]

These cute cookies hail from Italy and the name is synonymous to the town of Saint Vincent in Valle d’ Aosta, a small mountainous region of North Western Italy. I love to cook recipes or food that are unique to a particular region which provides a slight insight about their tastes in particular. I was wrong with my assumption that breads were the one that needed yeast but this cookie made it to my list Want to know more about this recipe?

Apr 232013
Ragi Dosa [Finger Millet Crepes]

Many of my Indian friends come from different parts of India and with so much diversity I’m fortunate to be exposed to be multiple facets of the rich Indian culinary. This recipe comes from special friend, Geeta who happen to be an expert and has a good hand with the whims and wham of cooking healthy, yet delicious meals.When I wanted to cook something from Andhra (a Southern State of India) I was preparing myself Want to know more about this recipe?

Mar 252013
Hokkaido Milk Bread

I love to bake and just need a sneeze to make me remove my baking pans out and ready for trying a new recipe. The best part of baking with a group is to be introduced to unique recipes and this recipe is something totally new and unheard in my culinary journey so far. This Japanese style bread uses unique process of using a roux (tangzhong) making the end results absolutely mind-blowing and putting to Want to know more about this recipe?

Feb 262013
Classic Croissants

“Patience is bitter, but its fruit is sweet.” — Aristotle I would be lying if I say that this recipe is so easy to make with few steps. Rather they take three days to make and need loads of patience and butter. Those who faint at the sight of butter need to look elsewhere as there is no low-fat croissants recipe anywhere and if you happen to find then it must be something else all Want to know more about this recipe?

Jan 242013
Artichoke & Gruyere Pull Apart Bread

Just a weird combination for a pull apart bread, isn’t it? That’s what I thought too! But the experimenting bone in me wouldn’t budge and there was no turning back in trying it. I’m so so glad that I tried it and my kids gorged on it without a word and that says it all. Whenever I want to try something new, a peek in my pantry or my freezer would do the magic with Want to know more about this recipe?