Tag Archives: baking

Yellow Cake

DSC_0547Who doesn’t love moist and soft yellow cake.This cake is perfect for layering with icing, carving or just to devour as it is. Follow through the steps carefully to get a very moist cake.


  • Eggs – 4 (large)
  • Sugar – 1 3/4 cup
  • Milk – 1 cup
  • Butter – 1/2 cup
  • Vanilla Extract – 1 tbsp
  • All Purpose Flour – 1 cup
  • Cake Flour – 1 cup (For substitution: 1 cup all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch – sifted 3 times)
  • Baking Pw -2 tsp
  • Salt – 1/2 tsp (omit if using salted butter)


  • Preheat the oven to 350 degrees Farenheit.
  • Dissolve the eggs and sugar over a double boiler till its warm(around 115 degrees F)



  • Now whisk the above mixture at high speed for about 5 minutes till it triples in volume.




  • In the meantime melt the butter and milk in a saucepan or microwave till its hot. Add vanilla extract to the mixture.
  • Sift the dry ingredients( all purpose flour, cake flour, baking pw and salt) together.


  • Add the sifted ingredients to the eggs-sugar mixture and fold it in.



  • Take out some of the batter and mix vigorously with the hot milk-butter mixture.




  • Now fold it in with the rest of the mixture.



  • Pour into prepared pans or cupcake liners.


  • Bake till a toothpick inserted comes out clean (30-35 min).



Oat Bars

DSC_0275Wonderfully Healthy and tasty! I made a double batch of these Starbucks inspired oat bars and took it recently to share with my coworkers and it was ‘gone in a jiffy’. You can easily double up the recipe and cook in a rectangular baking tray as shown in the picture. Try and let me know if you like it.


Butter – 1/4 cup

Apple sauce – 1/4 cup

Brown sugar – 1/4 cup

Maple syrup – 1/4 cup (or honey)

Honey – 1/4 cup

Milk – 1/4 cup

Salt – 1/8 tsp

Vanilla extract – 1/2 tsp

Quick cooking oats – 3 + 1/2 cups


  1. Preheat the oven to 350 degrees and Line an 8 inch square pan with parchment paper.
  2. Grind 2 cups of the oats using a blender till fine in texture.DSC_0252
  3. In a large bowl, mix the ground oats with the remaining oats and set aside. DSC_0262
  4. In a pan, melt the butter, sugar,honey, maple syrup, apple sauce and salt until well dissolved. DSC_0265
  5. Remove from heat and stir in vanilla and milk. DSC_0268DSC_0266
  6. Pour into the oat – oat flour mixture. DSC_0270
  7. Mix until thoroughly combined. DSC_0271
  8. Transfer into the prepared pan and firmly press down using both hands. DSC_0273
  9. Bake for 12 -18 mins or until light golden brown in color.
  10. Let cool completely before cutting into rectangular bars.DSC_0274

Red Velvet Whoopie Pies

These Whoppie Pies are so yummy, its hard to stop with one.

529896_433545856658223_2048229513_nTo make the cake sandwiches


All purpose flour – 2 ¼ cups

Cocoa Pw – ¼ cup

Baking pw – ½ tsp

Baking soda – ½ tsp

Salt – ¼ tsp (Omitted if using salted butter)

Butter (room temperature) – ¾ cup

Granulated white sugar – 1 cup

Egg – 1(large)

Pure Vanilla Extract – 1 tsp

Buttermilk – ¾ cup

Liquid red food coloring – 1 tbsp


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, sift together flour, cocoa pw, baking pw, baking soda and salt and set aside.
  3. In a small bowl, mix the red food coloring and buttermilk and set aside.
  4. Using a hand mixer or a stand mixer, whisk the butter and sugar until light and fluffy.
  5. Add the egg and beat well.
  6. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in three additions beginning and ending with the flour mixture.
  7. Make sure to scrape the bowl in between.
  8. Drop heaping tablespoons of the batter using ice cream scoops onto the prepared baking sheet.
  9. Space it about 2 inches apart.
  10. With moistened fingers or with the back of a spoon, smooth the top of the cookies.
  11. Bake for around ten minutes or until the tops of the cookies spring back when lightly pressed.
  12. Remove from the oven and transfer to a wire rack to cool completely

 Cream Cheese Filling


Butter (room temperature) – ½ cup

Cream Cheese (room temperature) –1 cup

Icing Sugar (Sifted) – 3 cups

Pure Vanilla Extract – 1 tsp


  1. In a bowl, beat the butter until smooth and creamy.
  2. Add the cream cheese and vanilla extract and beat till smooth.
  3. With the mixer on low speed, beat in the icing sugar very gradually till well combined
  4. The filling for the sandwich is ready.

 The Assembly


  • Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie with the flat side facing the filling.
  • The assembled cookies can be stored, covered in the refrigerator for several days.
  • Makes around 15 – 20 sandwiches.