Caramel Cake

Avocado-Berry Smoothie

Till date, I have made so many dishes for lunch & dinner and baked a lot. But never have I experimented or tried varieties in drinks, juices or smoothies. Even when I got my hands on some avocado, my intention was to use it in some kind of salad. When I sat with Mr.Google to find the right salad recipe to suit our taste buds, I came across some recipes that used avocado in smoothies. I was intrigued and decided to experiment and make a smoothie.

Avocado-Berry Smoothie

Continue reading “Avocado-Berry Smoothie”

Caramel Cake


Its been long since I blogged. Its not that I didn’t want to, and certainly not cuz i didnt make anything, but I just cant tell why I just cant get myself to blog! Argh! Anyways, I have been somewhat active on Fondbites Bake Along group run by Subhashini on Facebook. I will try and update the bakes I have made till date in the days to come.

These doughnuts were made for the bake along’s 22nd week. Though the original recipe contains Vanilla Cream and Vanilla Glaze, I decided to go with Chocolate glaze and Nutella filling because almost everyone in our family loves chocolate.
Doughnut Recipe: Bakealong #22

I dont have much experience working with yeast and I did have some trouble activating the yeast this time but after a few attempts and some help from Subhashini and the Baker’s yeast box(!), I succeeded. The joy that rises within us along with the dough is indescribable. I was so happy, just wanted to share this pic 😀

Onto the doughnuts, For the chocolate glaze, I used half of this Recipe from

For the filling I whipped about half a bottle of Nutella for 3-4 mins, added 3 Tablespoons of heavy cream and just for the heck of it, a teaspoon of butter, and beat for another 3 mins, voila, yummy filling was ready. Fill up a piping bag with the good stuff and fill those tiny goodies waiting to be filled.

I know the shapes are all off, but who cares? They were totally Yumm. The doughnuts were sooo soft! Look at the texture here. Mmmm..

One last pic (and my fav) for indulgence..

I hope you guys try this recipe, its so Divine! Oh and speaking of divine, I have changed my blog’s name to Dee’s Divine Delights (previously The Fiery Baker) because, well its more appropriate.
Until next time.. Keep smiling 🙂

This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers who bake one recipe every week.

Caramel Cake

Tres Leches Cake

I cant believe its been so many months and i still haven’t written another post! Actually I’m not surprised. I am lazy like that. I have been cooking and occasionally baking too for all these months, but like i said, I’m lazy. Moving on..

I attended a Buttercream Decorating classes because I felt the need to decorate my cakes more professionally (ahem!), I scoured Facebook and zeroed in on Subhashini who bakes and teaches under the name of Fondbites and she blogs too. You can check out her wonderful blog here or check her Facebook page here. I also found out that she has a bake-along group in Facebook where she posts a recipe every week and challenges the members to bake that recipe within the week and post pics. If at all u read my other 2 posts you would know that i started a blog inspired by Daring Bakers but i am yet to bake even one challenge (yes, please refer to para 1). Maybe I’m intimidated, i don’t know. Anyway, bottom line of this rant is that i was graciously accepted by Subhashini into Fondbites Bake Along group and i have successfully completed 2 challenges.

The Tres Leches Cake was the first challenge i did. I had bought a can of Evaporated Milk on a trip abroad for the sole purpose of making Tres Leches Cake. Evaporated milk is not easily available here in Chennai. But I never got around to making the cake. So when this was posted as the challenge, I was extremely excited.

Tres Leches which means Three Milks is basically a Sponge Cake soaked in three kinds of milks. Traditionally the 3 “milks” in the recipe are: Condensed Milk, Evaporated Milk and Cream. But Subhashini encouraged us to use anything our hearts desired, even juice! So i used Vanilla Milkshake, Litchi Juice and the Evaporated Milk. Just imagine the combination! Mmmm.. I would like to make it the traditional way once just to know how that would taste. The recipe also calls for a whipped cream topping but i decided to skip it and enjoy the cake as it is.

The End Result: The cake was Oh My God! delicious. Everybody at home were stunned. They were like- what is this?? Is it a cake? Is it a pudding? And by the time i went in for a second helping it was gone!! Yes- it is THAT delicious. Try it for yourself if u don’t believe me. I dare you to not like it! It literally melts in your mouth- no need to chew! Another win for a lazy person like me!

This is the link to Subhashini’s recipe: Tres Leches Cake
I hope you give it a try and get to eat a piece of heaven 🙂

This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers who bake one recipe every week.

Caramel Cake

Nigella’s Shortcake and Passion Fruit Curd

I have had my first “real” post in the drafts for quite some time now. It was supposed to be my first post because its something I baked when i had just started baking, Nigella’s Madeira Cake. I came across the recipe in the very first book i bought on baking- How to be a Domestic Goddess. But it looks like I have lost or rather misplaced the photos. So I am moving on and posting something I enjoyed baking, also by Nigella. The recipe is available online on Nigella’s website.

Although the original recipe is called “Strawberry Shortcake”, I’m omitting the strawberry in the title because i chose a different filling instead of the strawberries and cream. I wouldn’t really call what i chose, a filling, it is just something to go along with the shortcake, because of its consistency. I had a lot of passion fruit at the time and wanted to try something i hadn’t before, so I went for the Passion Fruit Curd (also by Nigella).

To be honest, I had never even heard of fruit curds before i came across this recipe in the book. So i had no clue as to how it tastes or how its supposed to taste. But let me tell you this, it tastes D-I-V-I-N-E!! Who would have thought eggs could do that to passion fruit! You could eat it with bread or pancakes as Nigella suggests. I’m sure it would taste great with just about anything. And it was perfect with these shortcakes except for the consistency which doesn’t let you sandwich it between the shortcakes. But that doesn’t make it any less yummy, so go for it.

One small tip I learnt is that Nigella has mentioned the size of the cutter used to make the shortcakes. You don’t necessarily have to use the exact same size, it would be perfect if you did, but use the size only as a reference and not as a rule. Any cutter that is close to the given size should do.

Hope this post inspires someone to try out this simple yet wonderful combination.


Makes: 8 Shortcakes
Baking Time: 10-15 mins
Recipe Courtesy: Nigella Lawson

325 grams plain flour
½ teaspoon salt
1 tablespoon baking powder
5 tablespoons caster sugar
125 grams unsalted butter (frozen)
1 large egg (beaten)
125 ml single cream
1 large egg white (lightly beaten)

  • Preheat the oven to 220ºC/gas mark 7/425ºF.
  • Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour. 
  • Whisk the egg into the cream, and pour into the flour mixture a little at a time, using a fork to mix. You may not need all of the eggy cream to make the dough come together, so go cautiously.
  • Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm / ¾ inch. Dip a 6½ cm / 2½ inch round cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out.
  • Place the shortcakes about 2½ cm / 1 inch apart on a greased or lined baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar. You can cover and refrigerate them now for up to 2 hours.
  • Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack.

Passion Fruit Curd

Makes: 350 ml (approx)
Recipe Courtesy: Nigella Lawson

11 passionfruit
2 large eggs
2 large egg yolks
150 grams caster sugar
100 grams unsalted butter

  • Put the seeded pulp of 10 of the passion fruits into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
  • Beat the eggs, egg yolks and sugar together.
  • Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passion fruit juice, and keep cooking gently, stirring constantly, until thickened.
  • Switch off the heat, whisk in the pulp along with the seeds of the remaining passionfruit, let cool slightly. 
  • Refrigerate if you have any left.
The shortcakes are best eaten while still warm, so split each one across the middle, dollop around 1-2 tablespoons of the curd and set the top back on and ENJOY!!!

Caramel Cake


For as long as I can remember I have been very interested in the world of blogging, rather, intrigued by it. But I was always skeptical about starting my own because I would wonder “What will I write about?”. I was never really interested in creating an online diary, so a personal blog was out of question! 
Another thing that fascinated me was Baking. I have baked an occasional brownie or a cake before, but ever since I got married my interests in Baking have gained momentum and i have now started baking on a, let’s say, fairly regular basis. I have baked a couple of cakes for my hubby’s and friends’ birthdays, made a lot of cupcakes & cookies now and then just for the family to enjoy. So the thought, “why not start a blog about my baking”, was a given. Then came the issue, there are sooooo many blogger-bakers or baker-bloggers out there, who are waaaaay more talented than i ever could be! I don’t “develop” recipes, i simply follow them! I was intimidated.
After giving it a lot of thought, I am starting this blog after almost one year of sitting on the idea. I thought why not just post about whatever i make and just have fun with it? Why do i need to make my own recipe to start a blog? I can always just experiment and give due credit to whoever or whichever dish inspired me.
Another push towards this decision was my discovery of “The Daring Bakers”. I was seriously taken by the fact that they challenge all bakers with a (for lack of another word) challenge, every month and everyone just follows the recipe and bakes! This was more like it. Challenge Accepted! Or so I say. A lot of challenges are, well, challenging. And I still haven’t joined the community yet. But I am about to. And I hope i continue blogging and baking, and hope to God that I don’t lose sight of why I started this.
So here I am, starting this up. Let’s hope my writing skills, as well as my Baking skills, improve with time. 
My name is Deepshika and I am starting this blog to post my endeavors in the Kitchen, so bare with me.
May the Force be with me.. And you, of course.