Friday, March 23, 2012


Recipe Source: Twenty one no gluten
You can find the original recipe here


  1. Hazelnuts-1 cups
  2. Canola oil- 1 tsp
  3. Cocoa powder-1/4 cup
  4. Honey-1/3 cup
  5. Vanilla extract-1/4 tsp (optional)


  • Preheat oven to 180 deg C
  • Spread hazelnuts onto a baking sheet and toast them in the oven for 10 to 15 minutes or until the skins are blistered a little.Allow this to cool a bit.
  • Transfer it onto a clean kitchen towel, wrap it and rub vigorously to remove as much skin as possible.Let it cool completely.
  • In a food processor ,grind the hazelnuts until it forms a paste.Now add the rest of the ingredients and grind until it is smooth.
  • Store in a jar and refrigerate up to 2 weeks.
NOTE: Adjust the amount of honey according to your taste or desired consistency.


Wednesday, March 14, 2012


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Gayathri of Gayathri's cook spot.I chose to make this delicious coffee milkshake from her blog. You can find the original  recipe here.


  1. Milk -1 1/2 cups
  2. Instant coffee powder- 2 1/2 tsp
  3. Condensed milk-3/4 cup
  4. Fresh cream-3/4 cup


  • Bring milk to a boil in a pan ,switch off the stove and add coffee powder and condensed milk.
  • Allow it to cool completely.
  • Now add fresh cream and refrigerate for 2 to 3 hours.
  • Whisk in a blender until frothy ,just before serving.
  • Garnish with grated chocolate.
  • ENJOY!!