Pumpkin and Oatmeal cookies

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Pumpkin and oatmeal cookies-5Remember the Vanilla and Star cookies I had posted about a few weeks back.

And the lemon and almond eggless cookies.

Also the coconut and jam hearts? I had made all these three cookies and put them in boxes for my friends for christmas.

Along with these I had also added the pumpkin and oatmeal cookies that I am sharing with you today.

I got the recipe from Sally’s Baking Addiction’s blog. I love her blog and everything on it. She is a sprinkles lover. And that itself is reason enough for me to be her fan. The funfetti cupcakes with chocolate malt frosting I have shared before were adapted from a recipe on her blog. They were a big hit and so were these.

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Garam Masala Tuesdays: My India Trip

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October of last year I travelled to India for a 2 month vacation. A trip to Hyderabad and some adorable moments with my niece; Diwali and a wedding at V’s parents’ place in Delhi; a family get together for my niece’s second birthday at my parents place in Allahabad and some fun meetings with friends were the highlights of my stay.

Here are a few pics from that trip.

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With my niece, in Hyderabad

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Makecarons: A review and a Giveaway!

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Chai filled makecarons-3

A few weeks back I had the opportunity to try Francois Payard’s “MakeCaron™” box, which contained the ever so elusive macaron shells.

The third-generation pastry chef, Payard, is a very well respected French pastry chef with pastry shops all over the world. Francois Payard has made macarons all of his life, just as his father and grandfather did. He introduced them to NYC in 1993 and now he wants America to take over the flavors.

Chai filled makecarons-2

Payard’s creation, MakeCaron, which launched in November last year, is basically the base cookie of macarons. After watching dozens of “make your own” macaron videos and reading articles online, Francois realized that macaron shells are very temperamental in the regular kitchen (I can vouch for that- with my own set of failures at attempting macarons and the occasional successes). Plus he felt there are plenty of steps and small details to take into consideration to achieve perfect consistency which might not be everyone’s ball game.

Chef Payard thinks that “if you make burgers, you don’t bake the buns”. So, why not have the same concept for macarons.

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