Easy Choclate Kahula Cake

So few weeks ago I experimented with a Easy Chocolate cake recipe….ooo yum!! Most delicious thing I had eaten in a while…. let me rephrase that… most delicious home made cake I had eaten in a while!! This past weekend I tried Easy Chocolate Kahula Cake….one might say how does Kahula make a difference…they both are going to taste the same…. I say A BIG DIFFERENCE….. Kahula not only adds to taste…but also to the moistness of the cake…. makes the cake soft….spongey…. just prefect!!!



Recipe from: Chew Out Loud


  • 1 Super Moist Yellow Cake Mix (about 16 oz)
  • 1 (5.9oz) instant chocolate pudding mix
  • 4 large eggs, room temp
  • ½ cup vegetable oil
  • ¾ cup very strong coffee (decaf is fine)
  • ⅔ cup Kahlua
  • 1 cup mini chocolate chip morsels (mini ones melt better)
  • 9 oz semi sweet chocolate morsels
  • 1 cup heavy whipping cream
  • 2 TB Kahlua (or more to taste)


  1. Preheat oven to 350F with rack on lower middle position. Generously grease a Bundt pan.
  2. Whisk together the dry cake mix and dry pudding mix until combined. In another bowl, stir together the eggs, oil, coffee, and Kahlua until smooth and well combined. Using a rubber spatula, gently fold wet ingredients with dry ingredients. Fold in the mini chocolate chips. Transfer to greased Bundt pan.
  3. Bake 45 minutes or until toothpick inserted in center comes out with a few tender crumbs attached.
  4. Let cool in pan on wire rack to room temp. Cover and let sit at room temp until ready to drizzle and serve.
  5. To Make Ganache: In a heavy pan, bring heavy whipping cream to a boil over medium heat, and immediately remove from heat. Add the chocolate chips and Kahlua, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable. Drizzle over cake. (I put the ganache in the refrigerator after it cooled down to room temperatures for 20ish minutes-it thickened well)

I made the cake Sunday afternoon….to be eaten Monday night. I let it sit covered on the counter and prepared and poured the ganache on Monday, right before I went to my friend’s gathering. Scrumptious!! The moistness and the creaminess from the ganache….DELICIOUS! An anwesome Chocolate Cake recipe to keep!


Easy and quick…. try the recipe and let me know how you liked it.

Until next time,

Cheers =)


Black Pepper Paneer

Paneer aka Indian Cottage cheese is different that the cottage cheese found in U.S. Paneer has a firm shape …like that of tofu…but is creamier than tofu. Paneer is associated with Northern part of India and you can find tonnes of recipes using this 1 ingredient!! I grew up eating paneer…. we ate paneer almost everyday… my dad loves it…..so mom was always making new recipes with it… and hence my sister and I grew loving it too and my husband enjoys it as much =)

Black pepper and Paneer…both are my favorites…. and to find a recipe that has both these ingredients…AWESOME! I just enjoy the flavor and spice that black pepper adds to to any food. So I had to try this recipe and I must say it taste good….soo peppery!!


So here is the recipe… from Sanjeev Kapoor’s (renowned chef in India) website



  • Cottage cheese (paneer) 200 gms
  • Black pepper crushed 1 tablespoon
  • Green chillies 2 tsp
  • 1 Onions large
  • Oil 2tsp
  • Garlic cloves finely chopped 8-10
  • Red chilli paste 2 tsp (I used Sirachi Chilli sauce)
  • Vinegar 2tsp
  • Soy sauce 1tsp
  • Salt to taste
  • 1 Green bell pepper cut into 1 inch pieces
  • Paneer chilli masala 1 tsp (I am not sure what this is… so I just added some Chicken Tikka Masala…easily available in any Indian Grocery)
  • Fresh coriander leaves finely chopped

For garnishing

  • Chaat masala (easily available in Indian Grocery)
  • Crispy fried noodles


1: Roughly chop green chillies. Cut cottage cheese and onions into 1 inch cubes.

2: Heat oil in a non-stick pan. Add garlic, green chillies and sauté for half a minute.

3: Add onions and sauté for 1-2 minutes. Add red chilli paste, vinegar, soya sauce, 1 tbsp crushed black pepper, salt and mix well.

4: Add ½ cup water, green capsicum, cottage cheese and cook for 5-7 minutes.

5: Add paneer chilli masala, coriander leaves and mix well. Switch off heat and transfer into a bowl.

6: Sprinkle black pepper powder and chaat masala. Garnish with fried noodles and serve hot.

I did not do the noodle bit…. but sprinkling the chaat masala and that extra pepper is a must… adds the perfect finishing touch!! Yum Yum Yum!! Eat it by itself… eat it with some Naan… make a wrap…. eat it with stir fried rice…. love it!! My do-not-like-much-black-pepper husband liked it too 😉

A delicious quick recipe! Try it and let me know how you like it!!

Until next time,

Cheers =)

Easy Chocolate Cake

Who does not like dessert…. there is always one dessert that you crave… that one cake, that one pie, that one cookie… My weakness is chocolate cake….. I did not realize it until my 30th birthday (which was nearly 2 years ago) that I am a chocolate cake person…. For my 30th Birthday I had made this delicious Chocolate Mousse Cake that was a trial cake….layered cake with some delicious chocolate frosting… yummm…I wanted to make myself a treat and I made that cake… That is when I realized, I like Chocolate cakes… with frosting/mousse/layers….plenty of times I try chocolate cakes at restaurants and dessert places….hoping I find the right taste to meet my craving. After the birthday cake,  I did find a delicious chocolate cake at The Westin in Atlanta…. ooo delicious… then I found the recipe I am sharing today

ECC2FOOD ORGASM!!! YESSSSS….. Delicious! Delicious! Delicious! I just can’t think of the right words for this cake…. Absolutely delicious, chocolatey, perfect sweetness…. all chocolate cravings met! Of course I found this on pinterest…. and am I glad I found this keeper. Superbly easy to make…. a I-am-not-into-baking person can make it easily….just mixing ingredients and baking it. You can not go wrong…Take my word.

ECC3The cake is moist, soft, spongey (airy like my friend said)…..and the chocolate glaze over it adds to the chocolatey flavor, creaminess and goes perfect with the cake. You definitely want to cook it in bundt pan. I think pouring glaze over the bundt shape leaves just the right amount on the cake, while rest flows down. Although in hindsight, I should have waited a little for the glaze to thicken rather then pouring it when it was thin.

Easy Chocolate Cake

Recipe from The Girl Who Ate Everything


  • 1 (15.25-oz) box Devil’s Food cake mix
  • 1 (5.9-oz) package instant chocolate pudding mix
  • ½ cup warm water
  • ½ cup canola oil (or vegetable)
  • 4 eggs, beaten
  • 1 cup sour cream
  • 1½ cups semi-sweet chocolate chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips (you can replace this with all semi-sweet chips)
  • 3 cups Cool Whip topping (you could use 1 cup heavy whipping cream instead – I used heavy cream)
  • (optional) chocolate shavings and raspberries (I used Strawberries)


  • Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
  • For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1½ cups chocolate chips.
  • Pour mixture into the Bundt pan and bake for 55-60 minutes or until a toothpick comes out clean. My oven cooks fast and it was done after 50 minutes so make sure you start checking it then. Let cake cool 5-10 minutes in the pan and then invert on a plate. Cool completely.
  • For the Glaze: In a microwave safe bowl, heat both chocolate chips and the Cool Whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about ½ cup or more of powdered sugar and stir until smooth before glazing the cake. ( I poured half of the glaze and then realized I could keep it in fridge for some time for it to cool and thicken)
  • Pour over the cooled chocolate cake. Top with chocolate shavings and raspberries if desired. Top with additional whipped cream if you like.

ECC4I have not been able to stop eating this cake…. DELICIOUS!!! I took it my friend’s place. We warmed the slices and some of them ate it with sea salt caramel Gelato….she did not have vanilla ice-cream. But ice cream or no ice cream….This is one recipe that I am going to make over and over…. since it is so easy to put together, it would be easy to make for parties.

Try it and let me know how it turned out for you 🙂

Until next time,

Cheers =)

Tomato-Bean-Pasta Soup

We are bracing for a “possible winter revenge” starting next week… while the weather people are unsure whether we are going to see snow, sleet or rain…. so while we wait for the cold weather… I decided to get on some with cold weather soup. I had pinned this soup a long time …. finally made it. This recipe is from Two Blue Lemons. She has some awesome recipes…. I follow her on FB as well… she not only shared what she makes, but also delicious recipes from other bloggers.

TBPSLook at the color…. I swear I did not do any photoshop 😀 it is the redness from the tomatoes….makes you want to gobble it down in one go. So here is the recipe:

Tomato White Bean Pasta Soup

Recipe from Two Blue Lemons.


olive oil
3 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
pinch cayenne pepper (I did not have this so I used pinch of red chili powder)
1 28 oz. can tomatoes for a good cause (I bought crushed tomatoes)
28 oz. vegetable stock (I used 32 oz Swanson 1/3 less Sodium Vegetable stock)
1 can white beans, rinsed (I bought Cannellini Beans)
2 cups kale, chopped
1/3 lb. whole wheat chiocciole pasta (use your favorite GF pasta) (I used shell pasta)
parmesean cheese (optional)


1. Coat the bottom of a soup pan with olive oil, stir in chopeed garlic and onion, let cook until the onion is translucent – 5 minutes.

2. Add chopped carrots, herbs, cayenne, and salt – saute for 15 minutes.

3. Add jar of tomatoes, stock, and kale.

4. Bring to a boil and let simmer for 15 minutes

5. While the soup is simmering, cook pasta until al dente

6. When the soup has reduced and is the thickness you like, add the pasta and beans, cook together for a few minutes to heat through. Taste and add salt and pepper

Serve with some grated/shaved parmesan cheese. I ate mine with a side of cibbata bread… Yum… The simple ingredients and flavor make this soup delicious. The beans and pasta make it really hearty. Absolutely worth trying and eating over and over.

TBPS1I think the ingredients can be switched out so easily…. you could add spinach, or some other kind of bean, pasta… So next time you get snowed in….or want a nice warm soup….try this delicious warmer! I am on bowl #2 while writing this post (blaming the run this morning for the hunger pang ;D)

Until next time,

Cheers =)

Healthy Corn Chowder

Soups are always yum on cold winter days…. for past 2 weeks we had been having some crazy cold weather…but it has come back to some warmer temperatures (rolling eyes) I’m so tired of this constant hot-cold game. However, nothing soothing like some warm soup to beat this crazy weather. I have been following Jamie Oliver’s “Food Tube” channel on you tube. Various chefs make this amazing recipes… Love them….and I don’t even eat meat!! They are all so delicious!

Few days ago, they shared this recipe Healthy Corn Chowder…. made by Donal Skehan….. The recipe is delicious… and Donal is cuuuute 🙂 I love his accent…. So I had to try this recipe.


Healthy Corn Chowder

Recipe by Donal Skehan for Food Tube


1 stalk celery, chopped

1 medium onion, chopped

1tbsp olive oil

1/2tsp dried thyme

1 tbsp plain flour (I use whole wheat flour)

3 cups low fat milk (I used 2 %)

3 spring onion greens, chopped

1 medium potato, cubed

2 cups frozen corn (I used 1 can of no salt added corn)

Salt and Pepper to taste

1 tbsp chopped cilantro (Not in original recipe)

1/2 cup water (Not in original recipe)


1. Heat oil in a pot and add the onions, celery and thyme. Cook till they are soft.

2. Add the flour and milk. Combine well. Once combined add the cubed potatoes and cook for 12 minutes-til potatoes are tender.

3. Add the chopped spring onions and corn and season as per your taste.

I added 1/2 cup water as the base started to get very thick and I wanted it to be a little thin. I also added cilantro for some added taste.



The flavors of celery, spring onions and thyme just make it so delicious. I like black pepper….so I added more of it to season my chowder. I used whole wheat flour and I don’t think it made any difference. Extremely delicious and quick to make….this recipe is a keeper!!!

Do try it =)

Until next time,

Cheers =)

Cauliflower Mac and Cheese

I have seen all these recipes that uses cauliflower for sauce or crust and have always wanted to try it. So when thinking about tonight’s dinner… I wanted some mac and cheese and lo behold I find a Cauliflower Mac and Cheese!!! The recipe is from Honey and Brie (linked below). Had to try!


Cauliflower Macaroni and Cheese

(Recipe from honeyandbrie.blogspot.com)


Cauliflower-Cheese Sauce


2 cups cauliflower florets
1 cup water
1 tablespoon olive oil
1/2 cup chopped white onions
1 clove garlic, minced
3/4 cup half and half (or milk of choice) (I used 2 % milk)
1/2-1 teaspoon salt (depending on your taste)
1/2 teaspoon pepper
2 1/2 cups  you choice of pasta
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese


1. In a small pot add cauliflower and 1 cup water, and steam cauliflower until tender. Drain and add cauliflower to blender.

2. Meanwhile, saute onions and olive oil on low heat. Once onions become translucent add minced garlic and saute for one more minute.

3. Add onions and garlic to blender with cauliflower as well as half and half. Puree cauliflower mixture adding water as needed until mixture is smooth, then pour back into a pot on low heat.

4. Mix the two cups of cheese together in a bowl and add half of the cheeses, salt, and pepper and whisk until smooth.

5. Boil pasta as directed and drain once pasta is al dente, about 6-9 minutes. Add pasta to cheese mixture, mixing well, and pour into an 8 x 8 baking dish. Sprinkle remaining cup of cheese on top (I also added some Italian Bread Crumbs) and bake on 400 degrees until cheese starts to bubble and turn golden brown, about 10-15 minutes.

6. Serve with crispy chopped bacon for an extra kick. —-I do not eat bacon…so I did not add this. SERVE HOT!

I love cauliflower…. so this was perfect dish for me…. there is a slight cauliflower taste…. but there is delicious creaminess without any flour base white sauce or sour cream or huge amount of cheese. I also added some red pepper flakes to add a little heat. I thoroughly enjoyed it as my dinner, have a big container for lunch and still have some left. This could be a perfect side dish….or an entree…. like I ate 😉


Unfortunately I left my camera at work so had to use my cell phone to take pictures…. hence a little dark and pixelated!!! But I promise you it taste so much better than my pictures look 😀

Definitely worth the try…. so do try and let me know what you think.

Until next time,

Happy eating,

Cheers =)


Butter Paneer Masala- Dhaba Style

Paneer is a soft cheese that most Indians like and is found in all Indian restaurants. It is vegetarian’s protein…similar to tofu. This recipe that I am sharing today is from Cooking Shooking It is a blog/website that belongs to a young budding chef…. he makes some delicious recipes….. I have tried one before and this is 2nd dish that I tried today and My husband and I both loved it.


My main reason of trying this recipe… “Dhaba Style” … if you have lived in India or visited…. Dhaba’s are street side mom and pop restaurants that cook food with tonnes of butter and most of the times its family recipes. I have grown up on it and wouldn’t miss a beat to try and cook like them. Second the addition of “Papad”…. I have never heard of mixing papad in vegetable….so I had to give it a shot.

This recipe is definitely a good mix of Indian spice, heat and creaminess…. this young chef knows his way around the kitchen. He also has a You Tube channel where he show cases his recipes. You can find video to make this recipe HERE .

Since it was just me and my husband eating…. I halved this recipe ….after doing so too it made enough for 3 people to eat (according to portions we eat). Also I totally downsized the “Fat” amounts here.


(Makes for 5-6 people) (from Cooking Shooking)

  • Tomatoes – 8
  • Paneer – 200 gm
  • Coriander – 2 Tbsp {Chopped}
  • Onions – 3
  • Butter – 3 Tbsp (I used 1 tbsp)
  • Black Cardamom – 2
  • Green Cardamom – 4
  • Bay Leaf – 2
  • Cumin Seeds – 1 Tsp
  • Dry Red Chili – 2
  • Oil – 2 Tbsp (I used 1 tbsp)
  • Ginger Garlic Paste – 1½ Tb
  • Salt – To Taste
  • Kashmiri Red Chili Powder – 2 Tbsp (I did not have this so I just used some a tsp of red chilli powder)
  • Cumin Powder – 1 Tsp
  • Garam Masala – 1 Tsp
  • Kasoori Methi – 1 Tsp
  • Cream – 3 Tbsp (I used 2 tbsp…. I could have done with just 1)
  • Green Chili – 2 (Slit)
  • Papad – 1 Small
  1. Puree the tomatoes and mince the onions. In a pan, add the oil. Once hot, add the cumin seeds, dried red chilies, bay leaf, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle.
  2. Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden. Then add in the tomato pulp. Stir and as it gets a roaring boil cover and cook for about 15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.
  3. Add the cumin powder, red chili powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.
  4. While the spices cook for a minute roast a papad, crush and keep aside.
  5. And, as the spices are cooked add the water depends. I added about 1 cup in total. Followed by chopped coriander and the cubed paneer and cream. Stir well and cook for about 5 minutes.
  6. Add the slit chilies and the papad. After adding the papad I added a 1/4 cup of water as we like a little gravy.
  7. Enjoy it hot!


It was scrumptious and is all gone already! While the ingredient list looks big….don’t let it scare you….this is one easy recipe that cooks quick, tastes yum and you will want to make it over and over!!

I am not related to this young chef, nor am I getting economic benefits for promoting him… I just feel young talents like him need to be motivated and supported! So do try this recipe and visit this young chef’s blog and You Tube Channel (Both linked above).

Until next time,

Happy Cooking,

Cheers =)