Apple Crisp is a classic American dish which blends in so perfectly with this Fall weather. Advertisements
Let’s not do the math and see for how long I have gone amiss from the blogosphere. But some of you have asked me with a bewildered expression, “You’ve stopped blogging. WHY?!”
“Christmas time is here Happiness and cheer Fun for all that children call Their favorite time of the year” One of my favorite Christmas songs and here is a recipe to match it.
Fall is here now but till a few days back, at the tail end of summer, I could still spot some pineapples at my local grocery store. I got one home. Soon after that it so happened that we were to have dinner with some close friends and I decided to take dessert. I had my tropical fruit sitting right there so I thought, “How about baking the Pineapple Upside Down Cake for dessert?!’ A perfect dessert for Fall-Winter too, have it warm with some vanilla ice cream or whipped cream.
Simple baking is joyous. And when you bring chocolate and vanilla together in a no-frosting, soft, buttery cake, you can never go wrong.
I do not know what is it about freshly baked frosting-less cakes and breads that I love so much. Keeping that ‘love’ in mind and a craving for something that could accompany our evening tea, I baked this loaf cake. This is not a heavy cake. It is more like a hybrid between a cake and a bread.
You must be wondering, “This is not a mini muffin! Why has she titled this ‘mini’ muffins when she made regular ones? Why would she do that?!” Think no further. Read on. You will know why.