'Struck by an arrow' Heart shaped Boozy Cake-pops

Sometimes experiments can take you for a ride, I mean the good way. The little cake hearts I made were so little in quantity that they got over in no time. So I had to kick my 'nowadays laziest' self and make something on similar lines. With just 2 days to go to our Anniversary, I thought these cute 'Struck by an arrow' heart shaped cake pops that I had eyed on Pinterest shall be a good idea. A perfect treat for the 2 Valentine's of my life, my husband Vishal and our darling daughter, Vaanya. 

For me and Vishal, I decided to go the boozy way and added some dark rum to the cake crumbs. And for our daughter, I made some non alcoholic cake pops in her favourite colour Pink. 

Cake pops have been a rage in the world of confection for some years now. In simple words, it is cake shaped as lollipops. The credit goes to Angie Dudley, a food blogger who runs a blog called Bakerella. On February 1, 2008, she posted something on her blog that literally changed her life. She posted these cupcake pops 

Image from Bakerella

These cupcake pops became so popular that they paved her way to a new chapter of life. A month after she posted these adorable treats , she was invited to the Martha Stewart show. She went on to write a book and is recognized worldwide as the inventor of cake pops. For more details about her journey read here. 

Ingredients : No particular measurements here. I made my favourite Comfort Chocolate cake  with a little more cocoa powder and used it. You may use any cake recipe. 

• about 1 1/2 cups cake crumbs (just crumble the cake with hands)
• 1-2 tbsp dark rum (you may use vodka,wine or make them non boozy with some orange juice) I made half batch boozy and another non alcoholic for my daughter
• about 1/2 cup Melted white chocolate(done on a double boiler)
• red food colouring

Procedure: 

Take cake crumbs in a bowl and mix rum/vodka/wine a little at a time. Take a little mixture in your fingers and see if you can bind it. 

If apprehensive to use alcohol, leave it altogether and use some melted butter, chocolate ganache, some cream or orange juice for binding. Remember to use a little at a time because you just need to bind the cake crumbs together and not make a gloopy glue :)

Take a little mixture at a time and shape them in hearts. Keep them on a greased plate and refrigerate.

Take melted chocolate and dip one end of the lollipop sticks (you can use the wooden ones like I did or stick to the plastic ones) Insert that end to the cake hearts from one side and leave it to set. If you want, you may also insert the lollipop stick at the bottom of the cake heart.
Dip half of the hearts in the white melted chocolate and keep aside to set. Remember to keep them on a piece of parchment/butter paper. Once set, you will need to dip them again to give a second coating as the chocolate cake will see through white chocolate coating. Once done keep a spoonful of the melted white chocolate in a piping bag.
To the remaining white chocolate, add a drop of the red food colour. Ideally gel based, but I did mine with the regular liquid food colour. Add drops and mix till you get the desired pink colour.
Now dip the remaining cake pops in the pink coloured chocolate and repeat the same process as done with white chocolate coated cake pops. After the second coating is dried, take a spoonful of pink coloured melted chocolate in a piping bag. 
At any point of time if the chocolate gets hard, put it back on double boiler.
Now just drizzle randomly pink coloured chocolate on the white cake pops and white one on the pink cake pops. 
Allow to set.

Vaanya, my daughter, enjoyed the non alcoholic heart shaped cake pops I made with half the batch. Her thumbs up to my bakes is my biggest reward. 

Happy Cake pop eating

and Happy Anniversary to us :)

Amrita

Little cake hearts

'The town is getting painted red', literally, with Valentine's day just around the corner. Everywhere across the city you see heart shapes of all sizes and the colour red in everything. The flower shops are getting geared up with red flowers and the card shops have stacked themselves with cards that express love. 

I have never understood the importance of one particular day to express love. But a Valentine's day is of utmost importance to me as it is the day I got married to the love of my life, my husband Vishal. We have never been flower and card crazy, but yes I love to make something special for this memorable day. 

This year, I took the cheats way and made these little cake hearts out of leftover cake and chocolate ganache. It requires a bit of patience to shape them in perfection and the rest is a breeze. Just dip them in your favourite melted chocolate, milk or dark and let it set. For the more experimental lot, try binding the cake crumbs with some rum or vodka instead of the ganache and you have some boozy little chocolate hearts. 

Ingredients : No fixed measurements. I made these with some leftover brownie and leftover ganache. You may use any cake recipe. Try one of these : Comfort chocolate cake, Perfect chocolate cake, Everyday yoghurt cake, brownies. 

• 1/2 cake crumbs (crumble the cake you are using with a fork or with your fingers)
• 1 tbsp chocolate ganache ( made with equal quantity of chopped dark chocolate stirred in hot cream(Amul cream) ) 
• melted Milk chocolate or dark chocolate compound for the coating on top
• melted white chocolate for drizzling on top

Procedure : 

Take cake crumbs in a bowl and mix with the ganache. If not using ganache, use a little bit of butter or cream to bind the cake crumbs. If you want to be more experimental, try binding the cake crumbs with some alcohol like rum or vodka. 

When squeezed between your fingers the cake should bind together. 

Make little heart shapes with the cake dough.

Refrigerate for 5-10 minutes.

Dip these little cake hearts in the melted chocolate. Keep on a sheet of parchment paper/butter paper and allow to set completely. If in a hurry refrigerate them. 

Take melted white chocolate in a piping bag and snip off the end. Drizzle the white chocolate on top of the cake hearts and allow to set. 

It can't get easier than these bite sized little delights. For the lazy bakers, these can even be made with store bought cake. All you need is a little bit of patience, some melted chocolate and loads of love to make them. 

My little valentine, my daughter Vaanya enjoying her cake hearts. After much cajoling (and more cake hearts) she agreed to pose for some pictures. 

Happy little cake hearts relishing

Amrita

The Wicked Triple Chocolate pudding

24th of each month is a reminder to us to be thankful for the wonderful presence of our loving daughter Vaanya. Today has been 2 years and 8 months of the most beautiful and happy days of our lives. Vaanya continues to bring love, warmth and sunshine to our lives in the most uninhibited way. As parents, we are growing everyday, learning the simple lessons of life like unconditional love and care. Vaanya has taught us tremendous patience and has made us stop and enjoy small moments of life which we would otherwise miss in our fast paced professional lives.

Vaanya has started Montessori and has overcome the stage of crying and reached a stage of reluctance where everyday she tries to think of a new excuse not go to school. On her holidays, I feel more happy to have my little pumpkin catch a little more sleep and enjoy a bit more of the careless life she is used to. Sooner or later, I will have to let her go to face the world. I have to let her make new friends and have a world of her own. 

That reminds me about the amazing set of friends I have found in Kolkata Food Bloggers, a group that was started 1 year back by the most humble and talented person I know, Kamalika Chakrabarty. We have got together to celebrate KFB's first birthday by sharing finger food or desserts on our FB page. This recipe is dedicated to the most down to earth and immensely talented group that I am proudly a part of. Check out more amazing recipes shared on the birthday bash here.

Coming back to today's recipe, this was attempted when I was holidaying in Allahabad. Vishal joined us for the new year and we celebrated it in the most beautiful way with family over a Barbeque dinner. Vishal made the most yummy Chicken tandoori kebabs and Kakori kebabs which got polished in no time. The Barbeque was such a hit that it was repeated soon after a few day for Kushal (Vishal's younger brother) and his friends. This dessert was attempted for that party and turned out to be a unanimous winner and so wicked that it made one of Kushal's friend (who was on a strict diet)  give up his rigorous schedule and plunge right through it, making me have a devilish smile.    

Ingredients : For 4-5 servings

Chocolate Cake layer:

• 1 cup sugar, powdered
• 1 cup all purpose flour
• 1/4 cup + 2 tbsp cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda 
• 1/4 tsp salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/2 cup boiling water

Dark Chocolate cream layer:

• 1 cup whipped cream
• 75 gm dark chocolate, chopped
• 1 tsp gelatin, powdered
• 2 tbsp cold water
• 1/4 cup milk

White Chocolate cream layer:

• 1 cup whipped cream
• 75 gm white chocolate, chopped
• 1 tsp gelatin, powdered
• 2 tbsp cold water
• 1/4 cup milk

Procedure : 

Chocolate Cake layer:

Preheat oven to 180 degree Celsius. 

Grease and line a 9" round baking tin.

Take a bowl and mix sugar, flour, cocoa powder, baking powder, baking soda and salt.

Add eggs, milk and oil. 

Mix well so all the ingredients are incorporated well. Stir in boiling water (do not worry about lumps) The batter will be quite thin. 

Pour the batter in the prepared tin.

Bake for 35-40 mins or till a toothpick inserted in the middle comes out clean.

Cool the cake on a rack.

Cut cake into desired shape to fit in the choice of serving bowl/glass. 

Moisten the cake layer with a mixture of 1 tbsp sugar and 1 tbsp cocoa powder dissolved in 1/4 cup warm milk(Optional step)

I served the dessert in small glasses and so cut rounds of cake and fitted in the glass as the bottom layer. 

Dark Chocolate cream layer:

Take cold water in a small bowl and sprinkle gelatin over it.

Allow it to bloom and become spongy for 5-10 mins. 

Heat milk to a simmer and add chopped chocolate.

Remove from heat and stir well to dissolve the chocolate.

Add gelatin to the milk-chocolate mixture and mix well to dissolve it. 

Take whipped cream in a wide bowl and gently fold in the milk-chocolate-gelatin mixture.

Spoon the mixture on the chocolate cake layer in the glasses and refrigerate for an hour. 

White Chocolate cream layer:

Follow the same steps as above.

Spoon the white chocolate cream mixture over the dark chocolate cream layer in the glasses and allow to refrigerate for another hour to set. 

Sprinkle some grated dark chocolate over the dessert before serving.

Notes : 

• You will have some cake bits left which can be eaten as it is or assembled with leftover cream.
• You can also make alternate layers of the cake with white chocolate cream for an easier version.

Happy Wicked Indulgence

Amrita

Triple layer Chocolate Cake-for Vishal's Birthday

Birthdays are nature's way of telling us to eat more cake. – Edward Morykwas

Birthday is such a beautiful day to spend quality time with family and friends, enjoy the non-stop attention through phone calls & messages and receiving wonderful cards & gifts. As a child our expectation from a birthday is a big celebration with pretty decoration, amusing games with friends and lots of gifts. But as we grow older, it becomes a normal day made special with the love of our near and dear ones, to spend time eating and having fun with close knit people. All said and done, a Birthday is always a special day irrespective of any age!

For me though, a mad baker, it is the perfect excuse to bake a cake!! 27th July was one such beautiful day to bake a long awaited bookmarked cake. Triple chocolate mousse cake swooned me the moment I saw it on Pastrypal. The perfectly neat, beautiful and chocolatey layers had me wanting to put my hands on this cake and Vishals birthday was the perfect occassion.

I baked this cake a day before and the bottom layer was made in a breeze. I kept my cake layer a little thicker and cut into 5" round. This was the base. The next two layers supposed to be mousse layers met with disaster as I simply forgot to buy whipping cream. I had even forgotten to carry my electrical beater to my mum's place where this cake was baked to surprise Vishal. I rammed my head for a long time and wished I had read the recipe properly before jumping onto making it. I was literally left with no choice but to skip the mousse idea. I decided to make Panna cotta layers and cross my fingers for it to work. Having made Panna cotta before, my concern was whether they will stay on the cake base or slip off.

Thankfully, the cake came out intact and the Panna cotta layers did not slide off. It was one delicious cake with the creaminess and smoothness of the panna cotta and the softness of the chocolatey cake.

Recipe Source: Adapted from Pastrypal

Ingredients : I modified the recipe to yield a 5" round cake and used a 5" round cutter to set the cake.

Bottom Cake layer

• 40 gm unsalted butter
• 1/2 cup+3 tbsp sugar, powdered
• 2 tbsp cocoa powder
• 1 egg
• 20 gm dark chocolate
• 3/4 cup+2 tbsp all purpose flour
• 1 tsp baking powder
• a pinch of salt
• 1/4 cup water
• 1/4 cup milk

Dark Chocolate layer(Middle)

• 1 tsp powdered Gelatin
• 1 tbsp  cold water
• 1/4 cup milk
• 1/2 cup cream(I used Amul)
• 25 gms dark chocolate, chopped

White Chocolate layer(Top) 

• 1 tsp powdered Gelatin
• 1 tbsp cold water
• 1/4 cup milk
• 1/2 cup cream(I used Amul)
• 25 gms white chocolate, chopped

Procedure:

Cake :
Preheat oven to 170 degree Celsius.
Grease and a 9" round cake tin.
Melt chocolate on a double boiler or microwave for 1 minute with 30 sec interval or till melted. Be careful chocolate melted in the microwave can burn easily.
Beat butter, sugar and cocoa powder.
Add egg and mix well.
Pour the melted chocolate, which should have cooled enough by now. 
In another bowl, stir together flour, baking powder and salt.
Combine milk and water and microwave for 45 secs or heat it up in a pan. The mixture will be hot.
Pour this hot milk/water mixture over the butter-egg mixture and stir well till combined well.
Pour in the prepared cake pan and bake for 20-25 mins or till a toothpick inserted in the middle comes out clean.
Allow to cool.
With a 5" round cutter, cut out the cake and leave it  inside the cutter. The next two layers will be set in this cutter.

Dark Chocolate layer :
Chop dark chocolate.
Bloom Gelatin by sprinkling it over the cold water. Allow to stand for 5 mins till it gets spongy and soaks up the water.
Heat up milk and cream to a simmer. Do not boil.
Pour over the chopped chocolate and whisk till smooth. 
Add the bloomed gelatin and mix well till dissolved in the warm mixture.
Pour this over the cake layer and refrigerate for 1-2 hours to set.

White Chocolate layer :
Chop white chocolate.
Bloom gelatin as above.
Heat up milk and cream and pour over chopped chocolate.
Add gelatin and mix well.
Pour over the set dark chocolate layer and refrigerate for 1-2 hours to set.

I refrigerated the cake overnight.
Slide a knife all round the edges to loosen the cake and very gently remove it from the round cutter.
Garnish with some dark chocolate shavings.

 

Here's wishing a lifetime of happiness and togetherness to my best friend, my soul mate Vishal. You are the best thing that happened to me.

Linking to Bake Fest#21 brainchild of Vardhini
Happy Chocolate cake indulging
Amrita

Choco-Caramel Mini Pies

"Eat lots of Chocolate when times get rough, and even more when times are great."

Chocolate is such a divine confection. Rich, creamy, decadent, smooth, delightful, addictive..are just a few words that come to my mind to describe this worldwide loved food and flavour.

As much as it is loved the way it is, Chocolate is very commonly paired with other food which further enhances the amazing Choco-experience that no human words can describe. Satisfying both the Sweet and Savoury palates, Chocolate is paired with fruits, seafood, coffee, caramel, cheese, nuts and balsamic vinegar etc. 

Daring Baker's challenge for this month was baking four amazing Pies-Crack Pie, Chocolate and Caramel tart, Crostata di Marmellata and Double crust Apple Pie.This Yummy challenge was given by Rachel who blogs from pizzarossa. Her description and pictures of each pie tempted me to try all of them but due to time constraint, a choice had to be made. And who else, but the innocent and humble Chocolate Pie screamt to get picked up!!

With a crisp and buttery crust and two amazing fillings, Caramel and Chocolate, this pie surely was the best I have ever baked. I piped some Indian motif with white Chocolate on top of the pie. The only problem I faced was the Caramel melting away, but I guess that was because of the heat and humidity. 

Ingredients : For 2 mini pies

Pâte sablée(Pastry) :

• 1 1/2 tbsp powdered sugar
• 1/2 cup all purpose flour
• 2 tbsp cold butter
• 1 tsp cold water + more for kneading(if required)
• 1 tsp egg yolk

Caramel sauce :

• 2 tbsp granulated sugar
• 2 tbsp hot cream

Chocolate mousse :

• 1 egg(take out 1 tsp egg yolk for the pate sable)
• 2 tbsp milk
• 2 1/2 tbsp powdered sugar
• 4 tbsp cream
• 1/3 cup dark chocolate, chopped

Procedure :

Pâte sablée :

Preheat oven to 180 degree Celsius and lightly grease two 4" mini pie pans.
In a small bowl, whisk the egg yolk, sugar and 1 tsp of cold water until pale and fluffy. Set aside.
Sift flour and mound on a work surface.
Scatter the diced butter over the top of flour. Rub the butter in the flour, using your fingers, till it resembles breadcrumbs.
Gather the flour mixture and make a well in the center.
Pour the egg mixture in the center and mix with your fingers. 
Gently gather the dough together into a rough ball.
Using the palm of your hand, push away from you to smear the dough across the work surface, gather it up and repeat until it comes together into a smooth  and soft ball.
The dough ball shouldn't spring back when pressed.
Lightly flour work surface and lightly roll the dough to 3 mm thick in circle to fit your pan. 
Press the dough gently into the pan, prick all over the bottom and sides with a fork.
Refrigerate for 15 mins. 
Ideally line the tart pan with baking paper and fill with dry beans or pie weights. I skipped this step.
Bake for 10 -15 mins till the pastry looks dry.
Remove from oven and allow to cool.

Caramel filling :
Spread sugar evenly across the bottom of a saucepan over medium heat.
Once the sugar starts to melt, stir gently with a wooden spoon till it turns a deep amber colour. 
Remove from heat and very slowly and carefully pour all the hot cream in the caramel, stirring continuously.
It will splutter and steam so be very careful.
Keep stirring till it stops bubbling and is well combined. 
Set aside to cool.

Chocolate filling :

Preheat oven to 180 degree Celsius.
In a medium bowl, whisk the egg together with the milk and powdered sugar.
Bring cream to a boil and pour on the chopped chocolate. Stir till the chocolate has melted and the mixture becomes smooth. Allow to cool.
Pour chocolate mixture into the egg and milk mixture and stir gently.
Spread the cooled caramel in the bottom of the cooked pie shell.
At this stage, I refrigerated the pie to allow the caramel to set for 15-20 mins.
Gently pour the chocolate filling over the caramel.
Bake for 30 mins, until the filling has set but is still wobbly in the center.
Allow to cool to room temperature.

I piped the top with some melted white chocolate.

Happy Pie eating
Amrita

Rum Balls-Perfect seasonal Indulgence

Indulgence is the act of indulging or gratifying a desire

Indulgence!

Winter is the season of Indulgence. I am sure all of you have been digging into your favorite comfort food this season, promising yourself with each bite that this one will definitely be the last! As much as I am a believer in eat and live healthy, I guess its time of the year to leave behind your whims and worries and enjoy everything. The best way to do that is by limiting your intake, very strictly. And that is the reason I make very little portions, like how I made lesser than 1/4 of the recipe from my favorite site Joy of Baking. 

This recipe is so versatile that there is a substitute given for almost each ingredient and as described by Stephanie Jaworski(Joy of Baking) these rum balls are the perfect adult indulgence!

It took me less than half an hour to make these yummy delights and it took hardly a minute for them to disappear!! Loved by all with the slight hint of rum and chocolate topping, these rum balls were an instant hit. Vaanya, my baby, eyed them and wondered why we were not sharing it with her. So, she got a chunk of the chocolate topping to satisfy her choco-lover genes!!

 Ingredients: For 5-6 rum balls

• 1/4 cup cake crumbs(I used my leftover cupcakes)You may use wafers, digestive biscuits or cookies
• 1/4 cup toasted and ground almonds(you may substitute with hazlenuts, pecans or walnuts)
• 2 tbsp powdered sugar(If you are using digestive biscuits, wafers or cookies with less sugar then increase sugar to 4 tbsp or adjust to your liking)
• 1 tbsp cocoa powder(I did not use as my cupcakes were already very chocolatey)
• 1/2 tbsp liquid glucose(you may substitute with honey)-used to bind the ingredients together
• 2 tbsp rum (You may adjust to your liking)You may replace with orange or apple juice if you do not want alcohol.

For topping:

• Melted dark chocolate (about 3 tbsp)for coating the rum balls
• Melted white chocolate(about 1 tbsp) for drawing lines on the rum balls

Procedure:

To toast nuts - Preheat oven to 180 degree Celsius and toast nuts on a baking sheet for 8-10 mins or until lightly browned.Alternatively you may toast nuts in a pan on the gas stove. Cool completely and pulse them finely in your food processor.

Take a bowl and crumble the cupcakes finely.(If using cookies or wafers pulse them finely in the food processor)

Add the toasted and ground almonds.

Add powdered sugar, cocoa powder(I did not use this as said earlier) and mix well.

Now add liquid glucose or honey and rum. Mix very well. 

If you get a sticky mixture(I did not), refrigerate the mixture for half an hour before shaping them.

Shape the mixture into 1" balls. I got 5 such.

Melt dark chocolate on a double boiler or microwave for 1 min (watch every 20 secs) Add 1/2 tbsp of butter and mix well. Dip the rum balls in chocolate, take out and keep aside on a plate to set.

Meanwhile melt white chocolate on a double boiler or microwave for 1 min, watching every 20 secs. Put the chocolate in a ziplock bag or any plastic and snip off the end. Pipe lines on the rum balls.(Mine came out very roughly as you can see). Let it set.

Alternately you may roll the rum balls in icing sugar(or powdered sugar), cocoa powder, sprinkle or even finely chopped nuts.

Can be stored in an air-tight container for several weeks, if made in bulk.

Sending this recipe to Favorite Recipes- Christmas, Lets cook edible gifts for christmas and 16 Christmas treats

Happy Indulgence and a Happy New Year!

Amrita

Sticky Toffee Chocolate Blondies-A Blooper Creation

Experiments. 
They either fail miserably teaching us how to improve next time or they succeed and rise from the ashes like a phoenix and make us want to repeat it again exactly the same way!!
I am sure all of you have had such victories and failures in your respective kitchens. 
Just few days back when Vishal made those awesome Chicken Cheese and Fish Tikka Kebabs, I took charge of the dips to go with it. After making the conventional coriander chutney, I decided to experiment. Having literally no idea in my head I took a bowl and randomly started adding ingredients like sesame seed oil, vinegar, soy sauce, curd...(lick) ...added mayonnaise, chopped coriander and parsley...(lick)... added a few more things like sugar and lemon to adjust the weird taste my experiment had...I finally gave up with whatever it was thinking that anyways it will definitely end in the drain. And would you believe me if I said that it was literally licked off that same bowl !! To top it all I was asked the recipe of THAT dip..I mean what was I supposed to say..I definitely had no recipe. 
Experiments, I tell you, can sometimes be a winner!!

Well I am certainly not sharing the recipe of that hit dip. What I am sharing today is yet another experiment that shone like a bright star. My dear brother who works in the Merchant Navy and is gone away from home for months together, was back a few weeks back. He came to our new place and very sweetly got us all pretty gifts. He gave me a pack of mini Toblerones and a pack of Skittles. Now if you are someone like me who knows her Toblerone but is unaware of skittles, let me tell you these are bite sized different flavoured chewy candies. The look of it made me think they are similar to our very own Gems or the M&M's. The Baker part of my brain instantly asked me to experiment with them both.(The Toblerone recipe will be coming soon). So I decided to put these candies on top of a cupcake thinking they will look pretty with colourful tops. But lo and behold, as soon as I put them in the oven they started sinking in...disaster!! I waited for them to be baked halfway and then topped with another set of these colourful candies. Some of them still sank. 
Alas! My experiment died an untimely death. 
My experiment did not look the way I wanted but once I braved to taste them, they were really very different and had a sticky, chewy and yummy base. The chocolate blondies in itself are very soft moist and tasty. 
So if you do not want the chewy part, do not add the candies and go ahead to savour these blondies(a cousin of the famous brownies, named so as they are made of white chocolate)

Ingredients: For 6 blondies

• 1/4 cup grated white chocolate
• 1/4 cup unsalted butter(at room temperature)
• 4 tbsp sugar(powdered)
• 1 egg
• 1/2 cup all purpose flour
• 1/4 tsp vanilla essence
• 1/2 tsp baking powder
• A packet of Skittles

Procedure:
Preheat oven to 180 degree Celsius.
Grease and line 6 muffin cups or lightly grease silicone muffin moulds.
Melt chocolate on a double boiler or microwave till melted(try 30 second pulse. I managed to burn mine as I had put on 1 min)
Beat butter and sugar till fluffy and creamy.
Add egg, flour, baking powder and vanilla essence.
Add melted chocolate and mix well.
Divide and pour the batter in the prepared muffin cups.
Arrange different coloured skittles on top (omit this step if you do not want to add the candies) and bake for 25-30 mins or till a toothpick inserted in the middle comes out clean.

I later tried the same recipe with Gems trying to time them once the batter is half baked, but did not succeed and to top it all the gems became more hard.

A perfect recipe to celebrate the colourful happy spirit of Christmas. Enjoy!

Sending this to Favorite dishes-Christmas recipes

Merry Christmas Celebrations

Kids Delight-storybook special

60 days to christmas

Food-o-mania's Christmas Cook off contest

and Bake Fest#14

Happy Crazy Experimenting!

Amrita