Shortbread Cookies- Recipe by Ina Garten (makes 24 cookies) Baking and decorating shaped cookies is my latest obsession. The tea-bag cookies featured here were inspired by a picture I came across on Pinterest. I was surprised at how easy it was to prepare them! After making the cookie dough, roll out 1/4 inch thick and cut out using a tea bag as a guide. With the help of a skewer make a tiny hole at the top of the cookie so that once its baked and cooled, you can tie a string through it. Chill for 10 minutes in the refrigerator and bake. Shortbread cookies when allowed to chill before baking, get a nice sharp edge . Cool and dip . . . CLICK TO READ MORE
Chocolate Chunk Cookies- Recipe by Ina Garten, Makes 36 cookies Few food indulgences can match the warmth and comfort of eating a freshly baked cookie! I surprised my daughter with a special after-school treat with a fresh batch of Chocolate Chunk Cookies (with white, melted chocolate drizzled on top!). These cookies are a hit with kids of all ages! Crisp on the outside, warm and chewy on the inside thanks to gooey chunks of chocolate make these the best cookies I’ve ever tasted (so far!). And now, in accordance with specific instructions from my 3-year old niece (!), I am freezing half the cookie batter in advance of my upcoming visit to New York City in the Spring. Ingredients: 1/2 . . . CLICK TO READ MORE
Pumpkin Cupcakes with Maple Cream Cheese icing- Recipe by Ina Garten (makes 10 cupcakes) I’d like to wish all my readers a safe and Happy 2013! Let’s start the year off with something sweet! A couple of months ago, my husband surprised me with Ina Garten’s latest book “Foolproof”. I was so happy and excited to see to see a fresh set of Ina’s recipes and the one that I particularly wanted to try was the pumpkin cupcakes. Ginger, cinnamon and nutmeg, combines with just a hint of spice give these cupcakes a nice depth of flavor. The maple cream cheese icing definitely puts them in another league of their own. Thanks Ina! Ingredients for the cupcakes: 1 cup . . . CLICK TO READ MORE
Rabri- Serves 5 “Rabri” is a rich Indian dessert made with milk, sugar and Kewra essence. Kewra is an extract distilled from Pandanus flowers. The essence has a strong aroma and so just a dash of it is perfect to flavor Indian sweets. The preparation time required for making “rabri” is about 5 minutes but the cooking time is very long – at 4 hours and 15 minutes! While it is time consuming, the end result will have your guests fighting for the last bite. “Rabri”is made by boiling down the milk to less than half its quantity. It is basically a mixture of thick cream sweetened with sugar and flavored with “kewra” essence and served chilled. Since it is such . . . CLICK TO READ MORE
Phirni- Serves 6 Wishing all my readers a very Happy Diwali and a Prosperous New year! “Diwali” is the Hindu New Year and is also know as the Festival of Lights. It stands for the triumph of good over evil, truth over falsehood, and light over darkness. Per the Hindu calendar, this year Diwali falls on November 13th. In our home, Diwali is celebrated by cleaning every nook and cranny in the house, making lots of delicious food and desserts, lighting lamps (“diyas”), wearing new clothes, bursting firecrackers, and, exchanging gifts with family and friends. At the entrance of the door, we hang a lantern (“kandeel”) to help show “Laxmi” the Hindu goddess of wealth, the path to our homes. . . . CLICK TO READ MORE
Chocolate Pudding- Recipe by Ina Garten, serves 5 Just about everything home-made is not only more reasonable but also tastes fresher and better. Don’t get me wrong, I am all for simplifying things and taking short cuts but when the recipe looks easy and do-able, I usually opt for making it myself. Last week, I made chocolate pudding for a few of our friends. The pudding was lusciously smooth, rich and decadent! I don’t think now, I can go back to eating the instant chocolate pudding out of the box. This home made version of chocolate pudding was an instant hit with all! Ingredients: 6 extra-large egg yolks 1/2 cup sugar 1/4 cup cornstarch 3 tablespoons cocoa powder ( I . . . CLICK TO READ MORE
Flan- Serves 8 Compulsivefoodie turned ONE yesterday and I want to thank you all for your support, love and encouragement. It’s been an incredible learning experience for me and I am still learning so much everyday from my creative and talented blogger friends. I want to celebrate my blog’s first anniversary by sharing one of my favorite dessert recipes. “Flan” or caramel custard is a very popular Spanish dessert. I adapted this recipe from “Life of the Party” (Junior League of Tampa Culinary Collection). The result is a positively divine silky, smooth custard flavored with vanilla. Enjoy! Ingredients: 1 cup sugar 1 (14 ounce) can evaporated milk ( I used a 12 ounce can) 1 (14 ounce) can sweetened condensed . . . CLICK TO READ MORE
Strawberry Tart – Recipe by Ina Garten. The great thing about Strawberry Tart is that most of it can be prepared well ahead of time! I made the pastry cream well in advance of our planned get together with friends and refrigerated and baked the tart just the day before. On the day of the party, I assembled and glazed the fruit. I adapted this recipe from Ina’s book which taught me how to make 9-inch tart shell and fill it with pastry cream. She has these in individual tart shells which look really beautiful. I was surprised at how easy it really was to make. I love Ina! I also love the flaky crust and rich pastry cream . . . CLICK TO READ MORE
Raspberry Orange Trifle- recipe by Ina Garten. Serves 6 to 8. I have such wonderful memories of this dessert. My mom would make a version of this for us kids using store- bought cake, custard from a box of Brown & Polson custard-mix, fresh fruits and fresh cream on top. Over the weekend, I made this terrific dessert for my family who were visiting us from New York – time to relive some very happy memories! INGREDIENTS: 1 orange pound cake, recipe follows 1 cup good raspberry jam 2 half-pints fresh raspberries orange cream, recipe follows 1 cup (1/2 pint) cold heavy cream 2 tablespoons sugar 1/2 teaspoon pure vanilla extract Assembling the trifle: Cut the pound cake into 9 (3/4 . . . CLICK TO READ MORE
I hosted lunch for a few close friends this weekend and for dessert, I prepared “Eton Mess” – based of a recipe I’ve wanted to try for quite some time now. The luncheon offered the perfect opportunity given the time of the year (raspberries are plentiful!) and I was surrounded by friends I care dearly for. “Eton Mess” is an English dessert made by “smooshing” whipped cream, crushed meringues and a fruit sauce. The traditional recipe is made with strawberries, whipped cream and meringues. It looks simple and elegant and most of the steps can be done ahead of time. To assemble these glasses you’ll need raspberry sauce, meringues and whipped cream. I made the raspberry sauce a few days . . . CLICK TO READ MORE
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 Hi, I'm Asmita and Welcome to Compulsive Foodie!
I hope you enjoy my blog of tried and tested Indian and World recipes!
Most of these recipes have been in my family for decades. They are as much fun to prepare as they are to eat! Connect with Compulsive Foodie
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