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T-2 days to the end of this seemingly neverending work week, and you deserve to treat yourself for staying strong and, more importantly, committed! If you're looking for a quick, easy something to perk-up your mood and motivate you enough to power through the next two days, this recipe for Mango Chocolate Cupcakes by @thedessertbarbyneha is IT. Fish out all that bakery equipment from your pantry, strap on your aprons, portion out and assemble your ingredients, put 30-45 minutes on the clock, and get a-whisking! Ingredients:- For the cupcake: - Flour, 60g - Cocoa Powder, 20g - Baking Powder, 1/4 tsp - Baking Soda, 1/4 tsp - Curd, 25g - Milk, 60g - Flavourless Oil, 30g - Boiling Water, 69g - Vanilla, 1/2 tsp For the frosting: - Unsalted Butter, 100g - Icing Sugar, 200g - Mango Pulp, 1/2 cup, thickened Method:- For the cupcake: • Mix all the dry ingredients in a bowl • Next, add in all the wet ingredients except the boiling water • Stir the wet and dry ingredients until combined and then wet pour in the boiling water • Portion out approx. 40g batter in each cupcake cup and bake at 180°C for 15 minutes. For the icing: • Beat the unsalted butter till light and fluffy • Add the icing sugar and beat until the mixture is soft and light • Gently fold in the pulp. Now all that's left is presentation! For this, garnish the baked and cooled cupcakes with the mango buttercream and top with chopped fresh mango pieces. You could also scoop out some of the cupcake dough from the middle and fill with fresh mango chunks for extra sweetness! If you're running low on mango stock, pop into your nearest Foodhall and take your pick from an abundance of aam-azing varieties. Think Alphonso, Pairi, Kesar, Totapuri, Badami, Langda, Desheri, Sindhura, and more! #Mango #Mangoes #MangoSeason #Cupcakes #Desserts #DessertLover #Dessertgram #DessertOfTheDay #DessertTime #DessertBae #DessertRecipe #DessertCups #EatingForTheInsta #GoodFood #GoodFoodGoodMood

T-2 days to the end of this seemingly neverending work week, and you deserve to treat yourself for staying strong and, more importantly, committed! If you're looking for a quick, easy something to perk-up your mood and motivate you enough to power through the next two days, this recipe for Mango Chocolate Cupcakes by @thedessertbarbyneha is IT. Fish out all that bakery equipment from your pantry, strap on your aprons, portion out and assemble your ingredients, put 30-45 minutes on the clock, and get a-whisking! Ingredients:- For the cupcake: - Flour, 60g - Cocoa Powder, 20g - Baking Powder, 1/4 tsp - Baking Soda, 1/4 tsp - Curd, 25g - Milk, 60g - Flavourless Oil, 30g - Boiling Water, 69g - Vanilla, 1/2 tsp For the frosting: - Unsalted Butter, 100g - Icing Sugar, 200g - Mango Pulp, 1/2 cup, thickened Method:- For the cupcake: • Mix all the dry ingredients in a bowl • Next, add in all the wet ingredients except the boiling water • Stir the wet and dry ingredients until combined and then wet pour in the boiling water • Portion out approx. 40g batter in each cupcake cup and bake at 180°C for 15 minutes. For the icing: • Beat the unsalted butter till light and fluffy • Add the icing sugar and beat until the mixture is soft and light • Gently fold in the pulp. Now all that's left is presentation! For this, garnish the baked and cooled cupcakes with the mango buttercream and top with chopped fresh mango pieces. You could also scoop out some of the cupcake dough from the middle and fill with fresh mango chunks for extra sweetness! If you're running low on mango stock, pop into your nearest Foodhall and take your pick from an abundance of aam-azing varieties. Think Alphonso, Pairi, Kesar, Totapuri, Badami, Langda, Desheri, Sindhura, and more! #Mango #Mangoes #MangoSeason #Cupcakes #Desserts #DessertLover #Dessertgram #DessertOfTheDay #DessertTime #DessertBae #DessertRecipe #DessertCups #EatingForTheInsta #GoodFood #GoodFoodGoodMood

T-2 days to the end of this seemingly neverending work week, and you deserve to treat yourself for staying strong and, more importantly, committed! If you're looking for a quick, easy something to perk-up your mood and motivate you enough to power through the next two days, this recipe for Mango Chocolate Cupcakes by @thedessertbarbyneha is IT. Fish out all that bakery equipment from your pantry, strap on your aprons, portion out and assemble your ingredients, put 30-45 minutes on the clock, and get a-whisking! Ingredients:- For the cupcake: - Flour, 60g - Cocoa Powder, 20g - Baking Powder, 1/4 tsp - Baking Soda, 1/4 tsp - Curd, 25g - Milk, 60g - Flavourless Oil, 30g - Boiling Water, 69g - Vanilla, 1/2 tsp For the frosting: - Unsalted Butter, 100g - Icing Sugar, 200g - Mango Pulp, 1/2 cup, thickened Method:- For the cupcake: • Mix all the dry ingredients in a bowl • Next, add in all the wet ingredients except the boiling water • Stir the wet and dry ingredients until combined and then wet pour in the boiling water • Portion out approx. 40g batter in each cupcake cup and bake at 180°C for 15 minutes. For the icing: • Beat the unsalted butter till light and fluffy • Add the icing sugar and beat until the mixture is soft and light • Gently fold in the pulp. Now all that's left is presentation! For this, garnish the baked and cooled cupcakes with the mango buttercream and top with chopped fresh mango pieces. You could also scoop out some of the cupcake dough from the middle and fill with fresh mango chunks for extra sweetness! If you're running low on mango stock, pop into your nearest Foodhall and take your pick from an abundance of aam-azing varieties. Think Alphonso, Pairi, Kesar, Totapuri, Badami, Langda, Desheri, Sindhura, and more! #Mango #Mangoes #MangoSeason #Cupcakes #Desserts #DessertLover #Dessertgram #DessertOfTheDay #DessertTime #DessertBae #DessertRecipe #DessertCups #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Combining our love for mangoes with our love for Greek yoghurt before we kiss our When In Greece food fest goodbye in this easy-peasy Mango, Yoghurt, & Amaretti Cup recipe that is, quite literally, a cup full of sunshine! Ingredients:- - Mango, 1, large and ripe - Amaretti Biscuits, 12, roughly crushed - Greek Yoghurt, 400ml - Clear Honey, 4 tbsp (Optional) - White Chocolate, Spoonful (Optional) Method:- • On a chopping board, stand the mango upright and slice through the flesh on either side and around the seed • Skin-side down, cut a chessboard pattern into the flesh and gently push the skin up to separate the cubed mango chunks • In a cup, add the crushed amaretti, top with yoghurt, spoon over the mango chunks, and then drizzle with honey or add some white chocolate • Pop into the fridge for an hour to chill before serving. #Mangoes #MangoSeason #MangoLover #Desserts #DessertLover #Dessertgram #DessertOfTheDay #DessertTime #DessertBae #DessertRecipe #DessertCups #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Combining our love for mangoes with our love for Greek yoghurt before we kiss our When In Greece food fest goodbye in this easy-peasy Mango, Yoghurt, & Amaretti Cup recipe that is, quite literally, a cup full of sunshine! Ingredients:- - Mango, 1, large and ripe - Amaretti Biscuits, 12, roughly crushed - Greek Yoghurt, 400ml - Clear Honey, 4 tbsp (Optional) - White Chocolate, Spoonful (Optional) Method:- • On a chopping board, stand the mango upright and slice through the flesh on either side and around the seed • Skin-side down, cut a chessboard pattern into the flesh and gently push the skin up to separate the cubed mango chunks • In a cup, add the crushed amaretti, top with yoghurt, spoon over the mango chunks, and then drizzle with honey or add some white chocolate • Pop into the fridge for an hour to chill before serving. #Mangoes #MangoSeason #MangoLover #Desserts #DessertLover #Dessertgram #DessertOfTheDay #DessertTime #DessertBae #DessertRecipe #DessertCups #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Combining our love for mangoes with our love for Greek yoghurt before we kiss our When In Greece food fest goodbye in this easy-peasy Mango, Yoghurt, & Amaretti Cup recipe that is, quite literally, a cup full of sunshine! Ingredients:- - Mango, 1, large and ripe - Amaretti Biscuits, 12, roughly crushed - Greek Yoghurt, 400ml - Clear Honey, 4 tbsp (Optional) - White Chocolate, Spoonful (Optional) Method:- • On a chopping board, stand the mango upright and slice through the flesh on either side and around the seed • Skin-side down, cut a chessboard pattern into the flesh and gently push the skin up to separate the cubed mango chunks • In a cup, add the crushed amaretti, top with yoghurt, spoon over the mango chunks, and then drizzle with honey or add some white chocolate • Pop into the fridge for an hour to chill before serving. #Mangoes #MangoSeason #MangoLover #Desserts #DessertLover #Dessertgram #DessertOfTheDay #DessertTime #DessertBae #DessertRecipe #DessertCups #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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We're just a hop, skip, and jump away from a holi-day, and our sweet tooth cannot keep calm. Everyone's favourite festival of colours is coming to a Friday near you, and with it, an assortment of brand-new handcrafted confections from our in-house chocolaterie, Xoco57! On offer:- 🤤 Chocolate Dipped Stuffed Pistachio Dates 🤤 Chocolate Dipped Stuffed Hazelnut Dates 🤤 Chocolate Dipped Stuffed Almond Dates 🤤 Ras Malai Truffles 🤤 Date & Nut Rochers Stash your favourites away and sneak in a few bites between pichkari celebrations or curate a festive gift box to surprise a loved one. Now available at your nearest Foodhall. #Holi #HoliHai #HoliFestival #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

We're just a hop, skip, and jump away from a holi-day, and our sweet tooth cannot keep calm. Everyone's favourite festival of colours is coming to a Friday near you, and with it, an assortment of brand-new handcrafted confections from our in-house chocolaterie, Xoco57! On offer:- 🤤 Chocolate Dipped Stuffed Pistachio Dates 🤤 Chocolate Dipped Stuffed Hazelnut Dates 🤤 Chocolate Dipped Stuffed Almond Dates 🤤 Ras Malai Truffles 🤤 Date & Nut Rochers Stash your favourites away and sneak in a few bites between pichkari celebrations or curate a festive gift box to surprise a loved one. Now available at your nearest Foodhall. #Holi #HoliHai #HoliFestival #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

We're just a hop, skip, and jump away from a holi-day, and our sweet tooth cannot keep calm. Everyone's favourite festival of colours is coming to a Friday near you, and with it, an assortment of brand-new handcrafted confections from our in-house chocolaterie, Xoco57! On offer:- 🤤 Chocolate Dipped Stuffed Pistachio Dates 🤤 Chocolate Dipped Stuffed Hazelnut Dates 🤤 Chocolate Dipped Stuffed Almond Dates 🤤 Ras Malai Truffles 🤤 Date & Nut Rochers Stash your favourites away and sneak in a few bites between pichkari celebrations or curate a festive gift box to surprise a loved one. Now available at your nearest Foodhall. #Holi #HoliHai #HoliFestival #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

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Making the most of the weekend by #SundayBaking ourselves a batch of these Korean Chapssal Doughnuts. Stuffed with a typically Korean sweet red bean paste, these deep-fried dough balls are chewy, crispy, fluffy, and to put it plainly, downright addictive. May your Sunday be just as sweet and your Monday even sweeter! Check our stories to find the recipe for this decedent Chapssal 🍩 #Donuts #DonutsOfInstagram #DonutLover #DonutLove #DonutWorryBeHappy #DonutTime #SundayFunday #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

Making the most of the weekend by #SundayBaking ourselves a batch of these Korean Chapssal Doughnuts. Stuffed with a typically Korean sweet red bean paste, these deep-fried dough balls are chewy, crispy, fluffy, and to put it plainly, downright addictive. May your Sunday be just as sweet and your Monday even sweeter! Check our stories to find the recipe for this decedent Chapssal 🍩 #Donuts #DonutsOfInstagram #DonutLover #DonutLove #DonutWorryBeHappy #DonutTime #SundayFunday #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

Making the most of the weekend by #SundayBaking ourselves a batch of these Korean Chapssal Doughnuts. Stuffed with a typically Korean sweet red bean paste, these deep-fried dough balls are chewy, crispy, fluffy, and to put it plainly, downright addictive. May your Sunday be just as sweet and your Monday even sweeter! Check our stories to find the recipe for this decedent Chapssal 🍩 #Donuts #DonutsOfInstagram #DonutLover #DonutLove #DonutWorryBeHappy #DonutTime #SundayFunday #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

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With V-Day around the corner, our hearts are already exploding with a profusion of love...and by hearts, we mean these Heart Chocolate Bombs specifically. 🤎 Drop these beauties into a mug, pour over a splash of hot milk (like so 👆🏼), and gaze in awe and wonder at the burst of fluffy marshmallow goodness that follows. And then dive right in for sugary-sweet (over)indulgence, of course! Talk about being lovestruck! 😍 Grab a packet of Xoco57's Heart Chocolate Bombs at a Foodhall near you or visit us online at the link in bio and place an easy, hassle-free order for doorstep delivery. #ValentineWeek #ValentinesDay❤️ #Valentines #ValentinesDayGift #ValentinesGift #BeMyValentine #Dessert #DessertLover #DessertTime #nutella #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

With V-Day around the corner, our hearts are already exploding with a profusion of love...and by hearts, we mean these Heart Chocolate Bombs specifically. 🤎 Drop these beauties into a mug, pour over a splash of hot milk (like so 👆🏼), and gaze in awe and wonder at the burst of fluffy marshmallow goodness that follows. And then dive right in for sugary-sweet (over)indulgence, of course! Talk about being lovestruck! 😍 Grab a packet of Xoco57's Heart Chocolate Bombs at a Foodhall near you or visit us online at the link in bio and place an easy, hassle-free order for doorstep delivery. #ValentineWeek #ValentinesDay❤️ #Valentines #ValentinesDayGift #ValentinesGift #BeMyValentine #Dessert #DessertLover #DessertTime #nutella #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

With V-Day around the corner, our hearts are already exploding with a profusion of love...and by hearts, we mean these Heart Chocolate Bombs specifically. 🤎 Drop these beauties into a mug, pour over a splash of hot milk (like so 👆🏼), and gaze in awe and wonder at the burst of fluffy marshmallow goodness that follows. And then dive right in for sugary-sweet (over)indulgence, of course! Talk about being lovestruck! 😍 Grab a packet of Xoco57's Heart Chocolate Bombs at a Foodhall near you or visit us online at the link in bio and place an easy, hassle-free order for doorstep delivery. #ValentineWeek #ValentinesDay❤️ #Valentines #ValentinesDayGift #ValentinesGift #BeMyValentine #Dessert #DessertLover #DessertTime #nutella #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

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Be still, our beating heart! This handcrafted 🪅 Heart Piñata 🪅 from our in-house chocolaterie, Xoco57, has us swooning already. Its decadent white chocolate heart-shaped shell swirled with caramel and a chocolate ganache is waiting to be smashed open and reveal a flurry of surprises of the sweetest kind for your Valentine! With edible love stashed away in every nook and cranny, this Valentine's Day treat will be sure to sweep bae off their feet! Drop in to a Foodhall near you and pick up your very own Heart Piñata or place an order for this stunner online by sliding over to the link in our bio. #ValentineWeek #ValentinesDay❤️ #Valentines #ValentinesDayGift #ValentinesGift #BeMyValentine #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

Be still, our beating heart! This handcrafted 🪅 Heart Piñata 🪅 from our in-house chocolaterie, Xoco57, has us swooning already. Its decadent white chocolate heart-shaped shell swirled with caramel and a chocolate ganache is waiting to be smashed open and reveal a flurry of surprises of the sweetest kind for your Valentine! With edible love stashed away in every nook and cranny, this Valentine's Day treat will be sure to sweep bae off their feet! Drop in to a Foodhall near you and pick up your very own Heart Piñata or place an order for this stunner online by sliding over to the link in our bio. #ValentineWeek #ValentinesDay❤️ #Valentines #ValentinesDayGift #ValentinesGift #BeMyValentine #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

Be still, our beating heart! This handcrafted 🪅 Heart Piñata 🪅 from our in-house chocolaterie, Xoco57, has us swooning already. Its decadent white chocolate heart-shaped shell swirled with caramel and a chocolate ganache is waiting to be smashed open and reveal a flurry of surprises of the sweetest kind for your Valentine! With edible love stashed away in every nook and cranny, this Valentine's Day treat will be sure to sweep bae off their feet! Drop in to a Foodhall near you and pick up your very own Heart Piñata or place an order for this stunner online by sliding over to the link in our bio. #ValentineWeek #ValentinesDay❤️ #Valentines #ValentinesDayGift #ValentinesGift #BeMyValentine #Dessert #DessertLover #DessertTime #DessertBae #Dessertgram #DessertOfTheDay #DessertHeaven #DessertFirst #InstaDessert

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We know it's rude to stare, but it's impossible not to when @tinydelightsco's Festive Rose & Pistachio Cake looks this inviting. Lucky for you, this beautiful recipe's coming your way just in time for Diwali, so that you can lend your dinner celebrations a personalised touch by whisking this up as a post-meal treat for your loved ones! A fairly simple and straightforward recipe, with no unnecessary frills and tedious procedures, it's well-suited to beginners and pros alike. Ingredients:- For the Cake Batter: - All-purpose Flour, 1 1/4 cups - Pistachios, 3/4 cup, roughly chopped - Baking Soda, 1/2 tsp - Baking Powder, 1 1/2 tsp - Butter, 3/4 cup + 2 tbsp - Condensed Milk, 1 can - Lemon Juice - Drinking Soda, 150 ml For the Rose Syrup: - Sugar, 1/2 cup - Water, 1/2 cup - Rose Water, 1 tsp For the Frosting: - Whipping Cream, 1 1/4 cups - Mascarpone Cheese, 1/2 cup - Powdered Sugar, 1/2 cup Method:- For the Cake Batter: • Preheat the oven to 180°C. • Cream the butter and condensed milk together and add in the lemon juice. Mix well. • Fold in the dry ingredients. • Add in the soda, mix well, and bake immediately for 40 minutes or until a skewer pierced down the middle comes out clean. For the Rose Syrup: • Heat the sugar and water in a saucepan over medium heat until the sugar dissolves. • Remove from heat and mix in the rose water. • Lightly brush the loaf with the syrup. For the Frosting: • Whip the cream until it forms soft peaks. • Now add in mascarpone cheese and powdered sugar. • Layer it on the cake and decorate with a sprinkling of chopped pistachios and dried rose petals. #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

We know it's rude to stare, but it's impossible not to when @tinydelightsco's Festive Rose & Pistachio Cake looks this inviting. Lucky for you, this beautiful recipe's coming your way just in time for Diwali, so that you can lend your dinner celebrations a personalised touch by whisking this up as a post-meal treat for your loved ones! A fairly simple and straightforward recipe, with no unnecessary frills and tedious procedures, it's well-suited to beginners and pros alike. Ingredients:- For the Cake Batter: - All-purpose Flour, 1 1/4 cups - Pistachios, 3/4 cup, roughly chopped - Baking Soda, 1/2 tsp - Baking Powder, 1 1/2 tsp - Butter, 3/4 cup + 2 tbsp - Condensed Milk, 1 can - Lemon Juice - Drinking Soda, 150 ml For the Rose Syrup: - Sugar, 1/2 cup - Water, 1/2 cup - Rose Water, 1 tsp For the Frosting: - Whipping Cream, 1 1/4 cups - Mascarpone Cheese, 1/2 cup - Powdered Sugar, 1/2 cup Method:- For the Cake Batter: • Preheat the oven to 180°C. • Cream the butter and condensed milk together and add in the lemon juice. Mix well. • Fold in the dry ingredients. • Add in the soda, mix well, and bake immediately for 40 minutes or until a skewer pierced down the middle comes out clean. For the Rose Syrup: • Heat the sugar and water in a saucepan over medium heat until the sugar dissolves. • Remove from heat and mix in the rose water. • Lightly brush the loaf with the syrup. For the Frosting: • Whip the cream until it forms soft peaks. • Now add in mascarpone cheese and powdered sugar. • Layer it on the cake and decorate with a sprinkling of chopped pistachios and dried rose petals. #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

We know it's rude to stare, but it's impossible not to when @tinydelightsco's Festive Rose & Pistachio Cake looks this inviting. Lucky for you, this beautiful recipe's coming your way just in time for Diwali, so that you can lend your dinner celebrations a personalised touch by whisking this up as a post-meal treat for your loved ones! A fairly simple and straightforward recipe, with no unnecessary frills and tedious procedures, it's well-suited to beginners and pros alike. Ingredients:- For the Cake Batter: - All-purpose Flour, 1 1/4 cups - Pistachios, 3/4 cup, roughly chopped - Baking Soda, 1/2 tsp - Baking Powder, 1 1/2 tsp - Butter, 3/4 cup + 2 tbsp - Condensed Milk, 1 can - Lemon Juice - Drinking Soda, 150 ml For the Rose Syrup: - Sugar, 1/2 cup - Water, 1/2 cup - Rose Water, 1 tsp For the Frosting: - Whipping Cream, 1 1/4 cups - Mascarpone Cheese, 1/2 cup - Powdered Sugar, 1/2 cup Method:- For the Cake Batter: • Preheat the oven to 180°C. • Cream the butter and condensed milk together and add in the lemon juice. Mix well. • Fold in the dry ingredients. • Add in the soda, mix well, and bake immediately for 40 minutes or until a skewer pierced down the middle comes out clean. For the Rose Syrup: • Heat the sugar and water in a saucepan over medium heat until the sugar dissolves. • Remove from heat and mix in the rose water. • Lightly brush the loaf with the syrup. For the Frosting: • Whip the cream until it forms soft peaks. • Now add in mascarpone cheese and powdered sugar. • Layer it on the cake and decorate with a sprinkling of chopped pistachios and dried rose petals. #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Recipe Of The Week: Baklava Shortbread • The plate is lava. Baklava, to be specific. Question: What do you get when you cross Turkey's most iconic confection with Scotland's favourite baked good? Answer: A crosscultural confection made in culinary heaven. Which is precisely what our #RecipeOfTheWeek is. This Baklava Shortbread expertly marries the rich, sugary flavours of traditional Turkish baklava with the buttery texture of Scottish shortbread to present a baked treat fit for a Monday...and pretty much every other day of the week! Ingredients:- - Unsalted Butter, 1 cup, softened - Brown Sugar, 1 cup - Vanilla Extract, 1 tsp - Egg, 1 - All-purpose Flour, 3 cups - Baking Powder, 1 tsp - Ground Cinnamon, 1/2 tsp - Kosher Salt, 1/2 tsp - Honey, 1/2 cup - Cinnamon Stick, 1 - Vanilla Bean,1/2 tsp - Salted Pistachios, 1/2 cup, chopped and roasted - Walnuts, 1/2 cup, chopped Method:- • Beat together the butter, sugar, and flour until creamy. Add in the egg and beat until fluffy. • Sift together the flour, baking powder, and cinnamon. In a mixer, on low speed, gradually add the flour mixture and beat until combined. • Divide the dough in half and refrigerate for an hour. • Combine the honey, cinnamon stick, and vanilla bean in a small saucepan. Cook over medium-to-low heat, stirring occasionally for 10 minutes. Remove from heat and set aside. • Combine the pistachios and walnuts in a bowl. • Preheat the oven to 325°F. • Roll out the dough to 1/8" thickness on a lightly floured surface. Cut out cookies with your desired cookie cutter. Place on parchment-lined cookie sheets, spacing the cookies such that they are an inch apart. Press the nut mixture into the cookies. • Bake for 10-12 minutes, until the edges are lightly browned. • Allow them to cool on wire racks and finish with a drizzle of the honey mixture. #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week: Baklava Shortbread • The plate is lava. Baklava, to be specific. Question: What do you get when you cross Turkey's most iconic confection with Scotland's favourite baked good? Answer: A crosscultural confection made in culinary heaven. Which is precisely what our #RecipeOfTheWeek is. This Baklava Shortbread expertly marries the rich, sugary flavours of traditional Turkish baklava with the buttery texture of Scottish shortbread to present a baked treat fit for a Monday...and pretty much every other day of the week! Ingredients:- - Unsalted Butter, 1 cup, softened - Brown Sugar, 1 cup - Vanilla Extract, 1 tsp - Egg, 1 - All-purpose Flour, 3 cups - Baking Powder, 1 tsp - Ground Cinnamon, 1/2 tsp - Kosher Salt, 1/2 tsp - Honey, 1/2 cup - Cinnamon Stick, 1 - Vanilla Bean,1/2 tsp - Salted Pistachios, 1/2 cup, chopped and roasted - Walnuts, 1/2 cup, chopped Method:- • Beat together the butter, sugar, and flour until creamy. Add in the egg and beat until fluffy. • Sift together the flour, baking powder, and cinnamon. In a mixer, on low speed, gradually add the flour mixture and beat until combined. • Divide the dough in half and refrigerate for an hour. • Combine the honey, cinnamon stick, and vanilla bean in a small saucepan. Cook over medium-to-low heat, stirring occasionally for 10 minutes. Remove from heat and set aside. • Combine the pistachios and walnuts in a bowl. • Preheat the oven to 325°F. • Roll out the dough to 1/8" thickness on a lightly floured surface. Cut out cookies with your desired cookie cutter. Place on parchment-lined cookie sheets, spacing the cookies such that they are an inch apart. Press the nut mixture into the cookies. • Bake for 10-12 minutes, until the edges are lightly browned. • Allow them to cool on wire racks and finish with a drizzle of the honey mixture. #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week: Baklava Shortbread • The plate is lava. Baklava, to be specific. Question: What do you get when you cross Turkey's most iconic confection with Scotland's favourite baked good? Answer: A crosscultural confection made in culinary heaven. Which is precisely what our #RecipeOfTheWeek is. This Baklava Shortbread expertly marries the rich, sugary flavours of traditional Turkish baklava with the buttery texture of Scottish shortbread to present a baked treat fit for a Monday...and pretty much every other day of the week! Ingredients:- - Unsalted Butter, 1 cup, softened - Brown Sugar, 1 cup - Vanilla Extract, 1 tsp - Egg, 1 - All-purpose Flour, 3 cups - Baking Powder, 1 tsp - Ground Cinnamon, 1/2 tsp - Kosher Salt, 1/2 tsp - Honey, 1/2 cup - Cinnamon Stick, 1 - Vanilla Bean,1/2 tsp - Salted Pistachios, 1/2 cup, chopped and roasted - Walnuts, 1/2 cup, chopped Method:- • Beat together the butter, sugar, and flour until creamy. Add in the egg and beat until fluffy. • Sift together the flour, baking powder, and cinnamon. In a mixer, on low speed, gradually add the flour mixture and beat until combined. • Divide the dough in half and refrigerate for an hour. • Combine the honey, cinnamon stick, and vanilla bean in a small saucepan. Cook over medium-to-low heat, stirring occasionally for 10 minutes. Remove from heat and set aside. • Combine the pistachios and walnuts in a bowl. • Preheat the oven to 325°F. • Roll out the dough to 1/8" thickness on a lightly floured surface. Cut out cookies with your desired cookie cutter. Place on parchment-lined cookie sheets, spacing the cookies such that they are an inch apart. Press the nut mixture into the cookies. • Bake for 10-12 minutes, until the edges are lightly browned. • Allow them to cool on wire racks and finish with a drizzle of the honey mixture. #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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What's festive season without mithai? And what's Diwali without ladoos? Unthinkable. And unacceptable. That's what. It's almost time for the many joyous celebrations and get-togethers to commence, and if you're looking for a quick, easy sweetmeat to make to get the festivities rolling, it doesn't get better than these Rava Ladoos from @theepicurist. A sureshot crowd-pleaser, these little balls of sugary goodness, though unassuming in appearance, boast a sublime flavour combination that features some of Indian festive sweets' most beloved ingredients, including saffron, cardamom, coconut, and of course, rava. Now, let's see those pots and pans, so we can get rolling! Ingredients:- - Semolina (Sooji/ Rava), 4 cups, very fine - Ghee, 1 cup, runny (not thickened) - Coconut, 1 1/2 cups, freshly grated - Sugar, 2 1/2 cups - Water, 1 3/4 cups - Cardamom Powder, 1 tsp - Saffron Strands, a pinch Method:- • Heat the ghee and roast the semolina on a low-to-medium flame. • Stir for 20-30 minutes until the flour turns golden-brown. • Add the freshly grated coconut and stir for another 20 minutes until the mixture turns pink. • Remove from heat. • For the sugar syrup, melt the sugar in the water over a medium flame and turn off the flame once it comes to a boil. Add in the saffron strands and cardamom powder. • Add the syrup to the semolina mixture and mix well until it cools down. • Once cool, transfer to a large plate and knead well. • Separate tiny ladoo-sized portions and roll. #Mithai #Ladoo #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

What's festive season without mithai? And what's Diwali without ladoos? Unthinkable. And unacceptable. That's what. It's almost time for the many joyous celebrations and get-togethers to commence, and if you're looking for a quick, easy sweetmeat to make to get the festivities rolling, it doesn't get better than these Rava Ladoos from @theepicurist. A sureshot crowd-pleaser, these little balls of sugary goodness, though unassuming in appearance, boast a sublime flavour combination that features some of Indian festive sweets' most beloved ingredients, including saffron, cardamom, coconut, and of course, rava. Now, let's see those pots and pans, so we can get rolling! Ingredients:- - Semolina (Sooji/ Rava), 4 cups, very fine - Ghee, 1 cup, runny (not thickened) - Coconut, 1 1/2 cups, freshly grated - Sugar, 2 1/2 cups - Water, 1 3/4 cups - Cardamom Powder, 1 tsp - Saffron Strands, a pinch Method:- • Heat the ghee and roast the semolina on a low-to-medium flame. • Stir for 20-30 minutes until the flour turns golden-brown. • Add the freshly grated coconut and stir for another 20 minutes until the mixture turns pink. • Remove from heat. • For the sugar syrup, melt the sugar in the water over a medium flame and turn off the flame once it comes to a boil. Add in the saffron strands and cardamom powder. • Add the syrup to the semolina mixture and mix well until it cools down. • Once cool, transfer to a large plate and knead well. • Separate tiny ladoo-sized portions and roll. #Mithai #Ladoo #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

What's festive season without mithai? And what's Diwali without ladoos? Unthinkable. And unacceptable. That's what. It's almost time for the many joyous celebrations and get-togethers to commence, and if you're looking for a quick, easy sweetmeat to make to get the festivities rolling, it doesn't get better than these Rava Ladoos from @theepicurist. A sureshot crowd-pleaser, these little balls of sugary goodness, though unassuming in appearance, boast a sublime flavour combination that features some of Indian festive sweets' most beloved ingredients, including saffron, cardamom, coconut, and of course, rava. Now, let's see those pots and pans, so we can get rolling! Ingredients:- - Semolina (Sooji/ Rava), 4 cups, very fine - Ghee, 1 cup, runny (not thickened) - Coconut, 1 1/2 cups, freshly grated - Sugar, 2 1/2 cups - Water, 1 3/4 cups - Cardamom Powder, 1 tsp - Saffron Strands, a pinch Method:- • Heat the ghee and roast the semolina on a low-to-medium flame. • Stir for 20-30 minutes until the flour turns golden-brown. • Add the freshly grated coconut and stir for another 20 minutes until the mixture turns pink. • Remove from heat. • For the sugar syrup, melt the sugar in the water over a medium flame and turn off the flame once it comes to a boil. Add in the saffron strands and cardamom powder. • Add the syrup to the semolina mixture and mix well until it cools down. • Once cool, transfer to a large plate and knead well. • Separate tiny ladoo-sized portions and roll. #Mithai #Ladoo #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Tick tock on the clock and Diwali round the block...but the pop-ups at Foodhall JUST. DON'T. STOP. It's the weekend before the Festival of Lights, and regardless of whether you're looking to just casually hang out with friends or spend some quality time together with your loved ones, there's no better place to be than at Foodhall@MKT, Delhi, where we have two lovely festive-happy pop-ups planned just for you! Take a break from touring the store and stocking up on Diwali essentials by stopping by the @millsandbuns pop-up and refuelling with their array of calorific desserts that includes bomboloni, brookies, macarons, and more. 🍪 Before you check out, don't forget to hop over to @suitenumbereight's pop-up, where you'll find a profusion of premium serveware and stunning decor accents to help you nail your Diwali tablescape for all those dinner parties. From minimalistic trays and platters to elegant candle stands, put your designing skills to the test! 🍽️ Both pop-ups are around Friday through Sunday, from 11am to 10pm, and we're fully expecting to see you at both. Of course, it goes without saying, but we'll say it anyway—you can fully expect to have a gala time. 💃🕺 #ThingsToDoInDelhi #Diwali #Desserts #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Serveware #ServewareGoals #Tablescape #TableStyling #TableSetting #DiwaliTablescape

Tick tock on the clock and Diwali round the block...but the pop-ups at Foodhall JUST. DON'T. STOP. It's the weekend before the Festival of Lights, and regardless of whether you're looking to just casually hang out with friends or spend some quality time together with your loved ones, there's no better place to be than at Foodhall@MKT, Delhi, where we have two lovely festive-happy pop-ups planned just for you! Take a break from touring the store and stocking up on Diwali essentials by stopping by the @millsandbuns pop-up and refuelling with their array of calorific desserts that includes bomboloni, brookies, macarons, and more. 🍪 Before you check out, don't forget to hop over to @suitenumbereight's pop-up, where you'll find a profusion of premium serveware and stunning decor accents to help you nail your Diwali tablescape for all those dinner parties. From minimalistic trays and platters to elegant candle stands, put your designing skills to the test! 🍽️ Both pop-ups are around Friday through Sunday, from 11am to 10pm, and we're fully expecting to see you at both. Of course, it goes without saying, but we'll say it anyway—you can fully expect to have a gala time. 💃🕺 #ThingsToDoInDelhi #Diwali #Desserts #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Serveware #ServewareGoals #Tablescape #TableStyling #TableSetting #DiwaliTablescape

Tick tock on the clock and Diwali round the block...but the pop-ups at Foodhall JUST. DON'T. STOP. It's the weekend before the Festival of Lights, and regardless of whether you're looking to just casually hang out with friends or spend some quality time together with your loved ones, there's no better place to be than at Foodhall@MKT, Delhi, where we have two lovely festive-happy pop-ups planned just for you! Take a break from touring the store and stocking up on Diwali essentials by stopping by the @millsandbuns pop-up and refuelling with their array of calorific desserts that includes bomboloni, brookies, macarons, and more. 🍪 Before you check out, don't forget to hop over to @suitenumbereight's pop-up, where you'll find a profusion of premium serveware and stunning decor accents to help you nail your Diwali tablescape for all those dinner parties. From minimalistic trays and platters to elegant candle stands, put your designing skills to the test! 🍽️ Both pop-ups are around Friday through Sunday, from 11am to 10pm, and we're fully expecting to see you at both. Of course, it goes without saying, but we'll say it anyway—you can fully expect to have a gala time. 💃🕺 #ThingsToDoInDelhi #Diwali #Desserts #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Serveware #ServewareGoals #Tablescape #TableStyling #TableSetting #DiwaliTablescape

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If your ideal Sunday includes scooping out spoonfuls of rich, thick, creamy phirni from a shikora, this Salted Caramel Phirni by @jason_desouza is bound to sort you out. A refreshing take on this traditional sweetmeat, Chef Jason's version has all the markings of a festive favourite, with its moreish flavour combination that marries his love for salted caramel and his obsession with phirni. If you, like us, phir-need this in your life, you know we're all-too-happy to oblige. Recipe 👇🏼 Ingredients:- - Milk, 2l - Mawa (or Reduced Milk Solids), 200g - Rice Flour, 3 tbsp (heaped) - Water, 1/2 cup - Sugar, 1/2 cup + 3 tbsp - Salt, 1/2 tsp - Pistachio Slivers, 10g - Almond Slivers, 15g Method:- • Bring the milk to a boil and let simmer for 45 minutes until it thickens and reduces to half in volume. Halfway through, stir occasionally to speed up the evaporation process. • For the caramel, heat sugar in a pan and allow it to caramelise until it attains a deep golden-brown hue. • Pour the caramel into the milk and stir well. Work cautiously with the heated caramel. • Add half a cup of sugar to sweeten the mixture. • Add in the mawa and let it dissolve in the milk and sugar mixture. • While the sugar melts, move on to creating the rice flour slurry (which is what aids in giving the phirni its thickish consistency) by adding rice flour, salt, and water in a bowl and whisking to form a smooth emulsion. • Add the rice flour slurry to the earlier milk and sugar mixture and whisk until the resulting mix thickens. • Once thickened, let simmer for 4-5 minutes. • Turn off the flame and let rest for 15 minutes before pouring the phirni mix into the shikoras. • Garnish with pistachio and almond slivers and then pop it into the refrigerator overnight to set. TOP TIP: Any leftover caramel in the pan can be swirled with some hot milk and poured into a milk pot. #Phirni #SaltedCaramel #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

If your ideal Sunday includes scooping out spoonfuls of rich, thick, creamy phirni from a shikora, this Salted Caramel Phirni by @jason_desouza is bound to sort you out. A refreshing take on this traditional sweetmeat, Chef Jason's version has all the markings of a festive favourite, with its moreish flavour combination that marries his love for salted caramel and his obsession with phirni. If you, like us, phir-need this in your life, you know we're all-too-happy to oblige. Recipe 👇🏼 Ingredients:- - Milk, 2l - Mawa (or Reduced Milk Solids), 200g - Rice Flour, 3 tbsp (heaped) - Water, 1/2 cup - Sugar, 1/2 cup + 3 tbsp - Salt, 1/2 tsp - Pistachio Slivers, 10g - Almond Slivers, 15g Method:- • Bring the milk to a boil and let simmer for 45 minutes until it thickens and reduces to half in volume. Halfway through, stir occasionally to speed up the evaporation process. • For the caramel, heat sugar in a pan and allow it to caramelise until it attains a deep golden-brown hue. • Pour the caramel into the milk and stir well. Work cautiously with the heated caramel. • Add half a cup of sugar to sweeten the mixture. • Add in the mawa and let it dissolve in the milk and sugar mixture. • While the sugar melts, move on to creating the rice flour slurry (which is what aids in giving the phirni its thickish consistency) by adding rice flour, salt, and water in a bowl and whisking to form a smooth emulsion. • Add the rice flour slurry to the earlier milk and sugar mixture and whisk until the resulting mix thickens. • Once thickened, let simmer for 4-5 minutes. • Turn off the flame and let rest for 15 minutes before pouring the phirni mix into the shikoras. • Garnish with pistachio and almond slivers and then pop it into the refrigerator overnight to set. TOP TIP: Any leftover caramel in the pan can be swirled with some hot milk and poured into a milk pot. #Phirni #SaltedCaramel #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

If your ideal Sunday includes scooping out spoonfuls of rich, thick, creamy phirni from a shikora, this Salted Caramel Phirni by @jason_desouza is bound to sort you out. A refreshing take on this traditional sweetmeat, Chef Jason's version has all the markings of a festive favourite, with its moreish flavour combination that marries his love for salted caramel and his obsession with phirni. If you, like us, phir-need this in your life, you know we're all-too-happy to oblige. Recipe 👇🏼 Ingredients:- - Milk, 2l - Mawa (or Reduced Milk Solids), 200g - Rice Flour, 3 tbsp (heaped) - Water, 1/2 cup - Sugar, 1/2 cup + 3 tbsp - Salt, 1/2 tsp - Pistachio Slivers, 10g - Almond Slivers, 15g Method:- • Bring the milk to a boil and let simmer for 45 minutes until it thickens and reduces to half in volume. Halfway through, stir occasionally to speed up the evaporation process. • For the caramel, heat sugar in a pan and allow it to caramelise until it attains a deep golden-brown hue. • Pour the caramel into the milk and stir well. Work cautiously with the heated caramel. • Add half a cup of sugar to sweeten the mixture. • Add in the mawa and let it dissolve in the milk and sugar mixture. • While the sugar melts, move on to creating the rice flour slurry (which is what aids in giving the phirni its thickish consistency) by adding rice flour, salt, and water in a bowl and whisking to form a smooth emulsion. • Add the rice flour slurry to the earlier milk and sugar mixture and whisk until the resulting mix thickens. • Once thickened, let simmer for 4-5 minutes. • Turn off the flame and let rest for 15 minutes before pouring the phirni mix into the shikoras. • Garnish with pistachio and almond slivers and then pop it into the refrigerator overnight to set. TOP TIP: Any leftover caramel in the pan can be swirled with some hot milk and poured into a milk pot. #Phirni #SaltedCaramel #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Brb, we're just basque-ing in the beauty of this picture-perfect, postcard-worthy, stuff-of-Pinterest-board-dreams Burnt Basque Cheesecake from @sanahgulati7 of Delhi-based bakery @whitemilkdark. That rustic-looking caramelised crust and airy soufflé-like centre make this glorious Spanish-inspired stunner the perfect cross between the bouncy, featherlight Japanese cheesecake and the much denser, creamier New York-style cheesecake. Of course, it helps that this Basque-inspired baby is way easier to bake than a regular cheesecake, too. Don't believe us? Read on. Ingredients:- - Cream Cheese, 600g, room temperature - Castor Sugar, 225g - Eggs, 4 - Salt, a pinch - Double Cream, 300g - Vanilla Extract, 1 tsp - Plain Flour, 40g Method:- • Preheat the oven to 200°C and make sure it is really hot since a burnt basuqe cheesecake relies heavily on heat. • Prepare an 8" cake tin by spraying it with oil and then lining it with two sheets of butter paper. • In a stand mixer or bowl (using an electric mixer), add the room temperature cream cheese and whip till it softens and comes together. • Gradually add in the castor sugar, a little at a time, until the mixture further softens. • One thoroughly mixed, add in the eggs, one at a time, and continue mixing. • Add a pinch of salt and vanilla extract, and pour in the double cream. Scrape down the sides so that everything is well combined. • Sieve in the flour and fold by hand into the cheesecake mixture. • Pour the basque cheesecake batter into the tin. • Bake for 50 minutes at 200°C until the cheesecake is a beautiful dark brown colour. • Let cool for at least 3-4 hours before de-moulding it. • De-mould, retain the butter paper, and serve. If this recipe's floored you, you might want to show up at the @whitemilkdark pop-up at Foodhall@MKT, Delhi this weekend, where an assortment of even more indulgent desserts awaits! #BasqueCheesecake #BasqueBurntCheesecake #Cheesecake #CheesecakeRecipe #CheesecakeLovers #CheesecakeLove #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Brb, we're just basque-ing in the beauty of this picture-perfect, postcard-worthy, stuff-of-Pinterest-board-dreams Burnt Basque Cheesecake from @sanahgulati7 of Delhi-based bakery @whitemilkdark. That rustic-looking caramelised crust and airy soufflé-like centre make this glorious Spanish-inspired stunner the perfect cross between the bouncy, featherlight Japanese cheesecake and the much denser, creamier New York-style cheesecake. Of course, it helps that this Basque-inspired baby is way easier to bake than a regular cheesecake, too. Don't believe us? Read on. Ingredients:- - Cream Cheese, 600g, room temperature - Castor Sugar, 225g - Eggs, 4 - Salt, a pinch - Double Cream, 300g - Vanilla Extract, 1 tsp - Plain Flour, 40g Method:- • Preheat the oven to 200°C and make sure it is really hot since a burnt basuqe cheesecake relies heavily on heat. • Prepare an 8" cake tin by spraying it with oil and then lining it with two sheets of butter paper. • In a stand mixer or bowl (using an electric mixer), add the room temperature cream cheese and whip till it softens and comes together. • Gradually add in the castor sugar, a little at a time, until the mixture further softens. • One thoroughly mixed, add in the eggs, one at a time, and continue mixing. • Add a pinch of salt and vanilla extract, and pour in the double cream. Scrape down the sides so that everything is well combined. • Sieve in the flour and fold by hand into the cheesecake mixture. • Pour the basque cheesecake batter into the tin. • Bake for 50 minutes at 200°C until the cheesecake is a beautiful dark brown colour. • Let cool for at least 3-4 hours before de-moulding it. • De-mould, retain the butter paper, and serve. If this recipe's floored you, you might want to show up at the @whitemilkdark pop-up at Foodhall@MKT, Delhi this weekend, where an assortment of even more indulgent desserts awaits! #BasqueCheesecake #BasqueBurntCheesecake #Cheesecake #CheesecakeRecipe #CheesecakeLovers #CheesecakeLove #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Brb, we're just basque-ing in the beauty of this picture-perfect, postcard-worthy, stuff-of-Pinterest-board-dreams Burnt Basque Cheesecake from @sanahgulati7 of Delhi-based bakery @whitemilkdark. That rustic-looking caramelised crust and airy soufflé-like centre make this glorious Spanish-inspired stunner the perfect cross between the bouncy, featherlight Japanese cheesecake and the much denser, creamier New York-style cheesecake. Of course, it helps that this Basque-inspired baby is way easier to bake than a regular cheesecake, too. Don't believe us? Read on. Ingredients:- - Cream Cheese, 600g, room temperature - Castor Sugar, 225g - Eggs, 4 - Salt, a pinch - Double Cream, 300g - Vanilla Extract, 1 tsp - Plain Flour, 40g Method:- • Preheat the oven to 200°C and make sure it is really hot since a burnt basuqe cheesecake relies heavily on heat. • Prepare an 8" cake tin by spraying it with oil and then lining it with two sheets of butter paper. • In a stand mixer or bowl (using an electric mixer), add the room temperature cream cheese and whip till it softens and comes together. • Gradually add in the castor sugar, a little at a time, until the mixture further softens. • One thoroughly mixed, add in the eggs, one at a time, and continue mixing. • Add a pinch of salt and vanilla extract, and pour in the double cream. Scrape down the sides so that everything is well combined. • Sieve in the flour and fold by hand into the cheesecake mixture. • Pour the basque cheesecake batter into the tin. • Bake for 50 minutes at 200°C until the cheesecake is a beautiful dark brown colour. • Let cool for at least 3-4 hours before de-moulding it. • De-mould, retain the butter paper, and serve. If this recipe's floored you, you might want to show up at the @whitemilkdark pop-up at Foodhall@MKT, Delhi this weekend, where an assortment of even more indulgent desserts awaits! #BasqueCheesecake #BasqueBurntCheesecake #Cheesecake #CheesecakeRecipe #CheesecakeLovers #CheesecakeLove #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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