I was recently introduced to Churros by a Mexican friend, who claimed that she could keep eating them and never get tired. Churros turned out to be fritters…. Mexican fritters which tasted ethereal when dunked in chocolate sauce. Turns out the friend was right. I kept eating them yesterday, especially since I’d made a generous quantity of the chocolate sauce to go with them.

xfac xfac2


Ingredients for Churros

1 cup water

3 tbsp white sugar

1/2 tsp salt

2 tbsp butter

1 cup all-purpose flour

1 tsp ground cinnamon,for topping

1/2 cup  sugar, for topping

Oil for deep frying

Ingredients for Chocolate Sauce

1/2 cup cream

33 grams milk chocolate

3 tbsp cocoa powder

4 tbsp powdered  sugar


 In saucepan over medium heat, combine water, 3 tablespoons sugar, salt and butter. Bring to a boil and remove from heat. Stir in flour until mixture forms thick paste. Cool it and fill it into a piping bag fitted with a star nozzle. 

In another saucepan, heat oil till it’s hot. Then pipe in churros. Keep turning till brown and crisp. Drain and place on paper towel.


For topping combine cinnamon and sugar. Roll the churros in this mixture.


Lastly, make sauce. First whip the cream till it’s thick. Add sugar, milk chocolate and cocoa powder to form thick sauce.


Dunk the cinnamon-ey morsel of deliciousness into the chocolatey goodness. Bon Apetit!



Fiesta Friday 


Tres Leches Cake

Sometime back, I made a zesty Tres Leches Mexican Flan, which is loved by almost everyone I know. In the comments section, someone asked me if I liked Tres Leches Cake (three milks cake) too? I don’t like Tres Leches cake, I adore it. It is soft,moist,smooth,creamy and best when served cold. I can polish off this lovely guy on my own, if my sisters allowed it. But unfortunately for me,not only they always want this cake but also end up with the biggest pieces.photo3730

photo3725 main 4Cake Ingredients:

  •  1- 1/4 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/3 cup melted butter
  • 4  Eggs
  • 1 cup powdered sugar
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream

 Icing ingredients:

  • 1 cup heavy cream
  • 4 tablespoons powdered sugar

 Instructions Cake

Preheat Oven to 350 degrees. Grease and flour your cake pan.

In one bowl sift flour, salt and baking powder.

Beat eggs. Sift sugar and beat with eggs till thick and fluffy.

Slowly add the flour mixture to egg mixture, all the while keep mixing.

Add butter and milk and continue to beat until thick and creamy.

Set the cake to bake. Bake until a skewer comes out clean.

Fotor0501150143 In a separate bowl add the heavy cream,condensed milk and evaporated milk. Whisk them till uniform.

Take the cooled cake, and using a fork make many holes all over the cake.

Pour the milk mixture slowly over the whole cake.The milk may seem too much but the cake will absorb it completely after approximately 12-15 minutes.


Finally whip the sugar and heavy cream together until soft peaks form(do not over-whip).

Slather this generously over the cake.

Decorate with cherries or chocolate balls.Being a chocaholic, I obviously chose the latter to top this lovely cake.

Keep the cake into the refrigerator. Best served cold.





The Versatile Blogger Award

Markbialczak has very kindly nominated me for the versatile blogger award, he writes awesome posts which one will thoroughly enjoy IF and only if they have good taste. So, will you enjoy Mark’s posts?

downloadRULE , RUle,Rule,rule…… Gotta share Seven interesting facts about myself!

I have previously mentioned that I’m an extremely boring, non-interesting,geeky,bookish introvertish personality.  I already shared 11 interesting (really? ) facts about myself. 7 more would make that a total of 18 interesting facts, which then would me me what………… interesting? And I’m so not that. So there you go:

  1. I love chocolate ice cream
  2. I usually order a double scoop…..
  3. They drizzle chocolate syrup all over it.
  4. Next I take the parcel home.
  5. Then I keep the ice cream in the freezer.
  6.  Meanwhile taking out a book on my kindle app.
  7. I eat the ice cream while I read the book. I eat really slowly.

Now after 18 interesting facts…I feel quite interesting!

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The good part is nominating 15 bloggers for this award!

  1. Lyndsay, Officially Gluten-free
  2. Lori, Creating Beauty in the kitchen
  3. Sue Dreamwalker, Dreamwalker’s Sanctuary
  4. Lea from Good Food Everyday
  5. Cristina from Baked Treats
  6. Dave from The Phoblography
  7. Apsara from Eating Well Diary
  8. Beth from I didn’t Have My Glasses On
  9. Nancy from Feasting with Friends Blog
  10. Victoria from My Love Affair With
  11. Nick from The Bohemian Rockstar
  12. Tony from Cooking With Tony
  13. Alicia from Kitchen Konfidential
  14.  Susan from Owls and Orchids
  15. Stefania from Etinkerbell’s Blog

So all ye good ole nominees…give us a high five…! 😉

 Internet_02a952_131142 xxx


Beaded Easter Chocolate Pot





A balloon

A packet colorful chocolate beans

200 g sweetened dark chocolate(tempered and cooled to room temperature)

200 g white chocolate(tempered and cooled to room temperature)

A piping bag

1 butter paper


  • In a bowl take the tempered dark chocolate, and put the tempered while chocolate into a piping bag.
  • Blow up your balloon(The size of the balloon will determine the  size of bowl)
  • Spray balloon with vegetable oil.
  • Use a spoon to cover 3/4 of the balloon  in a thick layer of dark chocolate.
  • Put the butter paper on a tray.Set the balloon on the butter paper. Put in the fridge to cool until the chocolate is set.Scrape off excess chocolate with a blunt knife, taking care not to burst the balloon.
  • Using a scissor make a very tiny hole in the balloon so the gas comes out slowly. DO NOT POP the balloon, the pressure may break the bowl.


  • Using white chocolate, decorate your pot, as you wish.
  • Apply colored chocolate beans, making them stick with a dab of white chocolate.

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Cake Doughnuts

These are the yummiest tasting, best kind of doughnuts ever. Not to mention, super easy as well. You can dust icing sugar over doughnuts, a strawberry topping or a chocolate one. Personally my favorite has always been a quick caramel-chocolate topping over these amazingly perfect doughnuts.





Cake Doughnuts (6 doughnuts)

1 large egg, room temperature

1/3 cup  powdered sugar

1 1/2 cups  all-purpose

1 1/2  tsp baking powder

A pinch of salt

2 tbsp lukewarm butter

1/4 cup milk

Caramel-Chocolate Glaze

4 oz semi-sweet dark chocolate of your choice

3 tbsp salted butter(can use unsalted as well)

4 tbsp sugar

4 tbsp unsweetened cocoa powder

4 tbsp water


Sift together the baking powder,salt and flour.In the bowl of your electric mixer(or with a hand mixer), beat the egg and sugar until creamy and yellow.  Then slowly add the flour/baking powder/salt combo.Add the lukewarm butter and milk. Mix till a soft dough forms.It will be sticky. Let the dough sit there for 10 minutes to make it smoother.

Flour your work surface generously and roll out your dough approx 1/4 inch thick with a rolling pin. Then cut out your doughnuts with a doughnut cutter. Place the doughnuts on a floured surface(room temperature) while your oil heats up.

On medium heat put in the doughnuts n a deep fryer/wok/frying pan. Deep fry the doughnuts. Initially they will sink but then will inflate and rise to the surface.  Take them out when both sides are light-brown in color. Let them cool on a paper towel while you make the glaze.


Glaze Instructions

On low heat put the water and sugar. Let the sugar melt. Add in the cocoa powder and butter, Stir these with a spoon. Lastly add the dark chocolate and let that melt in the caramel mixture. Cool to room temperature.

Dip your doughnuts into the glaze and víola….. the doughnuts are ready to serve. Put on some sprinkles(kids love them!).



xxx lo



Choux Pastry:( for 12 eclairs)

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

4 tablespoons (55 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten


1 cup heavy cream

5 tbsp powdered sugar

1/2 tsp vanilla extract


4 oz dark chocolate(or milk chocolate)

4 tbsp butter

2 tbsp confectioners sugar

Instructions Choux Pastry

  1. Place the butter and water in a saucepan over medium high heat and bring to a boil.
  2. Remove from heat & with a wooden spoon, add the flour mixture, all at once, and stir until combined.
  3. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball
  4. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste

PicMonkey Collage

  1. Fill your piping bag with the paste. Cut off the tip of your bag. You don’t need a nozzle here.
  2. Place butter paper on your oven tray and pipe the eclairs 31/2 inch long and approx 2 inch far from each other
  3.  In a preheated oven. 400 F/ 200C place the oven rack.
  4. Bake for 15 minutes. (When the top begins to get golden-brown)
  5. Cool for a few minutes.
  6. Make two holes on each side of each eclair.Use a small nozzle to pipe in the filling from one hole until the filling oozes out of the other one.
  7. Dip the eclair into the ganache.

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Instructions- Filling

Using an electrical mixer mix the vanilla, sugar and cream into  a thick filling. Pour this into a piping bag fitted with a small circular nozzle.

Instructions Ganache

Melt chocolate in a microwave (or on double boiler). Add butter to the warm melted chocolate. Lastly mix in the confectioners sugar using electrical mixer.


Braided Chicken Bread




Ingredients for Dough(For two loaves of Chicken Bread)

4 cups all purpose flour
1 tbsp instant yeast
2 tbsp powdered milk
1 tsp salt
4 tbsp oil
1 egg (plus 1 for glazing)
1 tsp castor sugar
Ingredients for Chicken Filling
1 1/2 cups chicken boiled and shredded
1 medium onion chopped finely
1 tsp salt
1 tsp black pepper
4 chopped green chilies
1 tsp oregano powder
2 tbsp flour
2 tbsp butter
1 cup milk
sesame seeds for garnishing

For the Filling

Melt  butter in a pan,fry onion till soft and transparent.Add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp oregano.

Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies, remove and cool completely.

For the Dough

In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.


STEP 1: Roll out the dough into a rectangle. Brush some softened butter over it.

(Although the recipe doesn’t call for it, I normally dab a touch of butter to this to make it ultra-yummy)

STEP 2:  Put your filling in the center of the rectangle and make slits on both of the longer sides.

STEP 3:  Start bringing the topmost slit ends across from each other alternately

STEP 4:  Keep going, remember to alternate, like a crisscross fashion. Left to right…right to left.

STEP 5:  When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but I prefer to have that bit of a tail at the bottom of the loaf. 🙂



Recipe adapted from Fauzia’s Kitchen.