Friday, December 2, 2016

Kale Chips

Bake-a-thon 2016: Day 1
Theme: Snack
Recipe: Kale Chips

For all those snacking cravings that deserve a small treat, try these Kale Chips. These serve as a mini snack that is tasty and guilt free.

December is here and we are almost looking forward to 2017. While we wait for the new year, we are doing one last Marathon in December. This is a month long Bake-a-Thon, a Baking Marathon. Here we come together to a new baked goodie on every Monday, Wednesday and Friday in December. 

For each week I have a new theme of baked delicacies, some sweet and some savory. As I have been on vacation for most of last month, I still have to prepare some of the dishes. To start with, here is a a simple snack that is perfect for the small cravings at tea time or otherwise. Kale Chips is a popular healthy snack made from just a few ingredients and no effort at all. 

For the longest time Kale has been popular for smoothies and health shakes. However, I HATE the Kale flavored smoothies. So in order to include the green wonder in meals, I use it like other greens in paratha, muthiya and pesto sauce. Apart from that, I like to make these chips with different seasonings, ranging from Italian or Thai to just Salt and Pepper. It is wonderful to see how it tastes so good with all the seasonings. 

The chips have become a popular snack in most places. However, the versatile green wafers are perfect for topping soups and salads too. Just powder them with your fingers and top your favorite soup with it. It holds the crunch for a bit and then mixes into the soup. Salads sprinkled with these chips taste really awesome too. 

For this recipe all you need is Kale leaves, olive oil and seasoning of your choice. The process is simple, just wash and dry the leaves; season and bake them. The result is perfectly crisp and yummy chips. Enjoy them as a snack or use it as a topping. 


Kale 4-5 big leaves
Olive Oil 1 tbsp
Sea Salt and Pepper to taste
Seasoning or garlic powder (optional)


Preheat oven to 350 F/ 175 C. Wash and dry the kale leaves. Cut the leaves into pieces and add to a bowl. Add the oil, salt and pepper. Also add the seasoning or garlic powder if using. Mix it all well.

Line a baking tray with parchment paper or liner. Place the leaves in a single layer. Make sure they do not overlap. 

Bake till the edges are brown but not burnt. It generally takes around 8-10 minutes to bake. Remove and transfer to an airtight container. 


This is part of the Bake-a-thon 2016

Thursday, November 24, 2016

Black Forest Sundae

Blogging Marathon #70 Week 3 Day 2
Theme: Shot glass Desserts
Dish: Black Forest Sundae

Taking a cue from the classic Black Forest Cake, this shot glass dessert is all you need to wow your guests this Holiday season!

Who doesn't like Black Forest cake? Those layers of cream between rich chocolate cake? And the tart and sweet cherries on top? The combination that was once the most popular is slowly losing ground to the more innovative flavors and modern decorations. However, for the vast majority of people, Black Forest still remains a personal favorite. 

I have had these mini glasses of black forest cake sundae on my mind for a long time. So when Valli chose the theme for this month as shot glass desserts, I simply HAD to make this one. Crumbled chocolate cake interleaved with vanilla flavored cream and finally topped with a cherry. This dessert is all you need to wow your guests this holiday season or enforce portion control on your family! Because when it comes to cake, portions go totally haywire. I devised a recipe for a Cake for Two sometime back and now I made this dessert. So much to do just to keep the portion size in check!

Coming to the recipe, I made this one in a jiffy just before I left for my vacation a couple of weeks ago. I made a few of these yummy chocolate cupcakes for a party and had a couple leftover. Plus, I always have whipping cream in my refrigerator. You never know when you might need something amazing, right? So all that came together and I had these cups ready in no time. Unfortunately the light was not great the day I shot these. Hopefully I shall make more of them and grab better pictures once I am back home. 

While I made the cake from scratch for this recipe. However, if you have any store bought chocolate cake, you can use that. I flavored my cream with just vanilla. But adding some of the liquid from the cherry bottle also gives the whole thing a great taste and flavor. I made the layers more or less even but if you like either cake or cream more than the other, you may choose to change the proportions. Adding the cherry on top is optional but highly recommended. And the chocolate shavings give the dessert the authentic black forest feel! All together this dessert is totally yummy and addictive. It was difficult to stop at one glass the day I made these!!


Chocolate Cake 1 small
Whipping Cream 1/2 cup
Vanilla Extract 1 tsp
Sugar 2 tsp
Maraschino Cherries a handful
Chocolate chips or shavings a few


Make the chocolate cake as per this recipe. Crumble it and set aside. Whip the cream with vanilla extract and sugar till it has firm peaks. Set aside. Chop a few cherries to small pieces and keep ready.

To assemble the dessert, take three or four small glasses. Add some cake to the glass, then whipped cream. Add some chopped cherries and then add the cake and cream. Top with chocolate chips or chocolate shavings. Add a cherry on top and serve.