Chocolate Poke Cake

Thanksgiving is all about food….its a no brainer that after all the deliciousness of the main meal…dessert is a must!!! Traditionally Pies are the way everyone goes….but I wanted to do something different. At the gathering at my friend’s place…we are all chocolate lovers, so after trying to find some chocolate based pies… which had raw eggs (for the mousse) or some form of soft cheese (cream cheese, mascarpone) that I can’t eat :(

As I was about to give up….my husband remembered this chocolate poke cake that had showed up on him Facebook timeline (somebody in his friend’s list had liked the post). So he went and searched for it…..and yayyy for us…. we were going to have a dessert!!


So here is the recipe… click on the cake name to go to the original post by Lindsay at Live, Love and Sugar.


from: Life, Love and Sugar


For the Chocolate Cake
15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
14 oz sweetened condensed milk
1 cup semi sweet chocolate chipsCPC1
Chocolate Whipped Cream Topping
2 cups heavy whipping cream
1/2 cup powdered sugar (I used 1/4cup + 2tbsp)
1/4 cup + 2 tbsp cocoa (I used only 1/4cup)
1/2 tsp vanilla extract
mini chocolate chips
chocolate sauce (I made my own- melted some chocolate and heavy cream)


1. Bake cake according to box directions in a 9×13 cake pan. (I used a 9″ springfoam pan since I don’t have a rectangular pan)
2. Once cake comes out of the oven, poke holes all over the top of the cake.
3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
5. Pour chocolate mixture over the cake and spread to fill in holes.
6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
7. To make whipped topping, whip heavy cream until it begins to thicken.
8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
9. Spread whipped topping evenly over cooled cake.
10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

Since we all like just the right amount of sweetness in our dessert, I added 1/4 cup of sugar in the whipped topping. With the condensed milk…it turned out just perfect. I am not a fan of the ready chocolate syrup, so I made my own. The conclusion…..  OMG DELICIOUS!!!! YUM! YUM! YUM! It was a hit…. so much so that I did not get chance to get a picture of the slice.

Definitely worth a try and easy to make too! Nothing like making those holes and watching the chocolate disappear in them ;)

This is all for today,

Until next time,

Cheers =)



No bakes dessert are so easy and quick to make…. add OREO Cookies to that (drooooling) Don’t we all love those cookies!! Don’t know what it is…the chocolatey outside or the creamy inside….those cookies are delicious!! So when I saw this on Pinterest…. I had to try it…. Chocolate graham crackers layered with creamy, yummy, oreo pudding….. and finally some melted chocolate icing (Are you drooling now?). So lets start!!

Oh..this recipe is by My Baking Addiction and the pinterest pin took me to ebay (I did not even know you could blog on Ebay!!!)


Recipe by: My Baking Addiction


2 packages Instant Jell-o Oreo Pudding Mix (4.2oz)

3-1/2 cups whole milk

1 -8 oz container frozen whipped topping, thawed. (I used Cool Whip)

10 Oreos, chopped

1- 14 oz package chocolate graham crackers

1 can ready chocolate frosting.


  1. In a large bowl, use an electric mixer to beat together the pudding mixes and milk until thickened, about 3 minutes. (I will be honest, I did not read the 3 minutes, and started to mix and got worried that the mixture was too thin. Then I re-read the instructions and saw the 3 minutes…yes it does thicken…be patient)
  2. Using a rubber spatula, fold in the whipped topping until fully incorporated. Add in chopped Oreos and gently fold them in to combine.
  3. Arrange a single layer of graham cracker squares in the bottom of a 9 x 13 inch baking pan.
  4. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  5. Melt frosting in microwave for 30 seconds and stir until it is an even consistency. Use an offset spatula to spread the frosting over the whole cake, covering the graham cracker layer. Cover, and chill at least 4 hours before serving. Enjoy!


So overall a delicious cake… if my icing was not very sweet!! I bought Milk chocolate icing… which turned out to be very sweet for our taste buds…. but without the icing the layers are soooo yum… the creaminess of the pudding combined with chocolate graham crackers….absolutely delicious!!! So my suggestion, unless you are up for super sweet dessert, you might want to use classic icing or pour thin layer of icing!

Do try it on own…. it is worth trying!

Happy cooking!!

Until next time,

Cheers =)

Chocolate Wafer Mousse Pie

So I have been wanting to eat dessert with sme whipped mousse-y filling/topping…. I had pinned few recipes…. then I came across The Sugar Wafer Chocolate Mousse Pie recipe by Cookies and Cups :D Oh my… it looked yum…. is a no bake, easy and quick… WIN WIN WIN!!!! So I had to make me some….and perfect to take to dinner at friend’s place!!

CWMCSo here is here the recipe:

Sugar Wafer Chocolate Mousse Pie

Recipe by: Cookies and Cups

  • 1½ cups chopped semi sweet chocolate (I used Ghiradelli Baking Bars- needed 1 and 3/4 bar)
  • ¼ salt
  • 1 tsp vanilla
  • 2¼ cups heavy cream, divided
  • 32 Chocolate Sugar Wafer Cookies (about 8 oz)
  • 2 Tbsp butter, melted
Whipped topped
  • 1½ cups heavy cream
  • 3 Tbsp powdered sugar
  • Cocoa powder for dusting
  1. Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
  2. In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don’t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it’s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it’s cooled. DOn’t forget about it, because you don’t want it to get solid. Just cool, but still “stirrable”. (I opened my fridge at 25 mins for something and decided to peek at the chocolate… it was starting to get solid… so I took it out…. so check for your refrigerator temps.)
  3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
  1. Grease a 9″ springform pan with butter, set aside.
  2. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
  3. Cover and chill this until ready to fill.
  1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
  1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. Dust some cocoa powder. I let it sit in refrigerator till it was time to serve.

CWMC1YUM!!! Exactly what I was craving for…. the mousse-y texture and the awesome crust…that 1/4 tsp of salt makes sooo much of difference in taste….Perfect sweetness with textures… PURE DELIGHT!!!!

A must try recipe….very easy too… and perfect to take for dinner parties!!

Until next time,


WIFI Frame

So usually my posts are about food trials….but since we have moved into a new home… I want to go back to trying and decorating home with hand made stuff…. So I started to search for ideas… where eeeelse but PINTEREST :) :D So I came across this guess room decor idea…of framing WIFI Password for guests!! Hmm…… so that is an awesome idea!! Have the frame in guest room when you have a guest… and bring it out when you have a party with close friends (one’s you wouldn’t mind sharing your password with or unless you know how to create a guest account and password…I still have to learn that)

So here is my frame:

WIFIFrameA printed cardstock, inside a a cheap frame ;) Now the design is not my own creation… rem… I said I was looking on Pinterest…. so I found a link to a blog with free download to this design :D (wohoooo) and I picked up the frame from Michaels for $2.00

WIFIFrame3Love it!!! It is cute, complements the decor in the built-ins and perfect for when I am ready to share password! I added the downloaded image in powerpoint and added my password using text box.

WIFIFrame2Ofcourse the frame looks small on the huge built in…. but that is not its permanent spot…. so for right now…works fine! So the design….  It is by Lauren from Life.Love.LaurenHERE is the post where she shares the design. Thank you Lauren for sharing the freebie :)

This is all for today,

Until next time….

Cheers =)

Root Vegetable Pasta

This past weekend when we went to Farmer’s Market. My friend and I bought some beets and what we think is turnip (the vendor said it was not turnip and named it, but we could not understand it :D). However, so while wondering how to use them and after some pinterest search… found this Balsamic Rosemary Roasted Root Vegetables recipe…. sounded yum…. just needed some parsnip and rutabaga and carrots. So after a visit to the grocery store was ready to roast some root vegetable. Yes root vegetables are better from fall to spring… but I did get the turnip and beet, so might as well try the others.

Root VegetablesThis is my first time trying turnip, parsnip and rutabaga….I was going to try 1 new vegetable a week…. doing 4 this week ;) Following is the recipe for roasting the root vegetables. Only thing I did different was, cut all into chunks. I had only 2 beets, and used half of the rutabaga


from Myrecipes

INGREDIENTS: Ready to Roast

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
  • 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
  • 2 carrots, cut into 1/2-inch-thick slices
  • 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
  • Salt, to taste
  • Freshly ground pepper, to taste


Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

Roasted Root VegetablesThe root vegetables taste yum…. I love the parsnip, turnip and rutabaga. Although the rutabaga’s were a little undercooked… next time I would maybe parboil them or cook them separately. My beets were a little bitter (yikes) I know back in India, we would always boil the beets before we ate them and if not well done they taste bitter….so maybe do the same for beets… parboil them a little or cook them separately. The balsamic caramelizes the vegetables just right…while keeping them crispy and yet flavorful.

So now I have these roasted vegetables… what do i do with them? I decided to make a pasta salad with them :) I love my pastas.


Makes 2 servings.


1 cup Roasted Root Vegetables (Balsamic or any other way. Use parsnip, rutabaga, turnip, sweet potato, baby potato, carrots)

Handful of spinach and kale (my local grocery sells baby spinach and baby kale mix, or you can use just spinach)

Pasta of your choice (I used Gluten Free Rotini)


1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp Italian seasoning

1 tsp chilli flake (Omit or lessen the amount if you don’t like heat)

salt, pepper as per taste

Feta Cheese


1. Make pasta as per your direction. Since I am making 2 servings, I just took 2 handfuls of pasta and put it in boiling water.

2. Mix the dressing ingredients and mix well.

3. When the pasta is done, drain (reserve some liquid just in case if you find the salad a little dry), and add it to the dressing. Toss well. Then add the roasted vegetables and the spinach and kale. Adjust seasoning as per your taste. Top it off with feta cheese and serve.

Roasted Root Vegetable PastaThis recipe is completely as per my taste buds…so you can completely change the recipe. If you roast vegetables without balsamic, then add red wine vinegar… I think it will complement the vegetables well and in that case add some Parmesan cheese.

I love the root vegetables and am thinking of trying them with some Indian spices–tandoori style or curry style!! Will experiment and share soon!! Until then enjoy the veggies and eat better!!

Until next time,

Cheers =)

Balsamic Roasted Brussel Sprouts Salad

I remember this episode of full house where the girls have to eat Brussels sprouts and they show disgust. After I moved here, I continued to believe it was a nasty vegetable…I mean have you ever seen any restaurant serve brussels sprouts?? Never tasted it… until my friend “J” said… it taste delicious roasted… hmm… what if  buy it and hubbs does not like it… come to find one of his sister in law he lived with would make it with Indian spices and it tasted delicious. But still never tried it!!

So while at the grocery store yesterday…looking over at the produce nicely laid out…. there were plenty veggies I have never tried…maybe…. a new veggie at every trip to the grocery?? …. start with brussels sprout? Alright then…. so I ended up with a bag of brussels sprouts :) After some pinterest search….found Balsamic Roasted Brussels Sprouts by Kosher On A Budget. Love balsamic… and anything with balsamic is delish!!


By: Kosher On A Budget


  • 1 lb of Brussels sprouts
  • 2-3 Tbsp olive oil (I added 2)
  • 2-3 Tbsp Balsamic vinegar (I added 2)
  • Course kosher salt, to taste
  • Fresh ground pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Clean and check brussels sprouts well, then cut in half length-wise.
  3. Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.
  4. Sprinkle with salt and freshly ground pepper.
  5. Roast for 20-25 minutes until the brussels sprouts begin to caramelize.
  6. Cool, serve and enjoy!

Besides that I had also pinned this other recipe of a salad made with roasted brussels sprouts. This recipe called for roasting the sprouts in just oil and making a vinaigrette dressing and adding some red pepper, green onion and feta cheese. Another good recipe. You can find this recipe at The Black Peppercorn.

But I liked the idea of roasting them with the balsamic vinegar!! So I made the Balsamic Roasted Brussels Sprouts recipe and then added red peppers, green onions and a good sprinkle of feta cheese over the warm sprouts. I ensured to scrape the caramelized balsamic that was on the pan. Mixed everything well…. YUM!!! Did not add any extra dressing or salt!!

BSSaTo me, the sprouts were like mini cabbage… I tried some raw while cutting them… they taste delicious. I also found a brussels sprout slaw recipe…. next time I guess!!

A simple and easy recipe… must try…..and when you do…let me know how you liked it!!

Until next time,

Cheers =)

Mexican Street Corn Salad

I am always look for quick and easy lunch recipes for my husband who is a picky eater. He is trying to eat healthy and better…but being picky does not help. so he tends to eat the same thing over and over ans then get bored and gives up on home lunches. So I keep searching for idea….and during one of these searches..found this awesome recipe.

Corn is one food item that everyone tends to like…. from adults to kiddos… just 2 days ago my godson chowed down corn on cob with such delight (he is just 17 months!!)… and then combine it with street style and Mexican…how can you not want to try it!!!

Featured image

So here is the recipe… with some substitutions since I did not have all the ingredients. The recipe is from Six Sisters Stuff and an absolute keeper. Click below to go to Six Sister’s Stuff website.

Mexican Street Corn Salad

by The Six Sister’s Stuff

  • 1 (16 oz) bag frozen corn or 3-4 cups fresh corn (I used canned corn)
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise
  • 3-4 oz Cotija cheese, crumbled (I used parmesan cheese since did not have cojita cheese… it was yum!! can’t wait to try it with cojita cheese)
  • 2 tablespoons lime juice (fresh is better)
  • 1 tablespoon jalapeno peppers, finely chopped
  • ⅓ cup fresh cilantro, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • salt and pepper to taste
  1. Heat oil over medium heat. Add corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before corn was lightly charred).
  2. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  3. Serve immediately and store any leftovers in the refrigerator.

MSCS4Charring is the key thing in this recipe. You could also grill corn on the cob and cut out the kernels with help of a knife and mix it in. Whichever way you do it, I am sure you will love this recipe… simply delicious. I made it last night and refrigerated it and then heated it in microwave for 1 min before I ate it. YUM! YUM!YUM!

Must try dish!!! Let me know how it turned out!

Until next time,

Happy Eating!

Cheers =)