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Pistachio Pinwheels

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These pistachio cookies were on my to-bake list for simply too long for 2 reasons. The first was that I had never baked with pistachios and I was eager to incorporate them in my repertoire. Second, this recipe is no ordinary one; it is the brainchild of Claire Saffitz (baker extraordinaire). Naturally, when I craved something buttery, nutty and crunchy I decided to bake these cookies. These cookies are both, extremely elegant (so much so that it looks as if the process was painstaking) and delectable because of the copious amounts of nuts and butter. These are not to sweet and have a slight saltiness to them because of the almonds that make them perfect to have in the evening or as a snack. EQUIPMENT: Food Processor 2-3 large mixing bowls Spatula Whisk Rimmed baking sheet, lined with parchment Parchment Paper, cut into 2 rectangles of 12x8" plus extra  PISTACHIO PINWHEELS Total Time: 18-20 minutes of baking Author: Claire Saffitz Serving: approximately 30 cookies Ingredients: 2/3 ...
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Decadent, Gooey Chocolate Fondant

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Imagine the best brownie, only with extra decadence and richness; with no added difficulty! This chocolate fondant is sure to leave your taste buds tingling. What is a chocolate fondant? Chocolate fondant is a small cake, fit for one person that is left semi-liquid in the middle. It is commonly called a Choco Lava cake and is reminiscent of Domino's selling them in India. Fondant comes from the French word "fondre" meaning "to melt".  Important Tips? 1. Make sure your ramekins are well greased with fat (preferably, butter) and add an extra layer of surety dust with some cocoa powder for a easier release later. 2. Melt the chocolate over a bain-marie or simply put a bowl over a pot of heating water. Make sure the bowl is not touching the water or else the chocolate will seize (yes, chocolate has a heart too!). 3. Make sure all your ingredients are room temperature i.e. the ambient temperature in your house. This will ensure easier mixing and give you the best res...
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Strawberry Frangipane Tart

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In Delhi, strawberry season aka the time period during which you get the most juicy, amazing strawberries, does not last very long. In fact, for the past couple of years, by the time I would be over with my exams, the season would have already passed. So, this time, even though I was burdened with my annual exams, I made it a point to bake something with strawberries. This frangipane tart has been on my to-bake list forever and so this was my FIRST strawberry recipe in years. I had last made a frangipane tart with apples in early 2019 when I had a new found amaze with making everything egg-less. Naturally, I tried to make the frangipane; which is usually made with eggs, egg-less. I remember using yoghurt as the substitute but it did not work out and the frangipane never really baked i.e. it remained wet and paste-like. This time, I wanted to try the classic version and paired it with strawberries for a wonderful, mouthwatering sensation. The tart consisted of shortcrust pastry, a layer...
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