Feeling the bite of the cold on these December mornings? Why not try these cardamom and pistachio buns to make you feel all warm and cozy. The sister of the ever popular cinnamon rolls, these sticky and fluffy buns are instead spiced with aromatic cardamom, a favourite spice in Indian cooking and Nordic baking as well. Pistachio is a winning combination with cardamom, and the slight crunch adds a great contrast to the soft and fluffy texture of the buns. There’s also a hint of citrus from orange zest to add some brightness and zing.
If you are someone who just can’t get enough of pumpkin flavoured desserts I have just the thing for you today: pumpkin pie samosas. Yes, the American classic meets the Indian classic. A cinnamon and cardamom spiced sweet pumpkin filling in crispy and flaky pastry. The filling is ridiculously easy to prepare and instead of the usual fiddly spring roll pastry, I have a simple homemade pastry that saves time.
Is the weather getting a little bit chilly in your neck of the woods? Are you looking for a hot beverage that is punctuated with autumnal spices to warm you down to your toes? And do you want it to be dairy free and sugar free? Well you are in for a treat because I have got just the beverage for you! Spiced almond Noon Chai, a salty and sweet tea flavoured with cinnamon and cardamom. It’s dairy free as it uses almond milk but you get all the same creaminess in this hug in a mug.
I was thinking to myself the other day, what I would pick as my favourite dessert given the choice. Say for instance I was stuck on some remote tropical island, and I had to pick one dessert for the rest of my days there (a girl can dream, can she not??). Anyway, after some deliberation as I brushed my teeth before bedtime, I finally decided that I would pick cheesecake. There is something about the velvety smoothness, combined with a crunchy, biscuity base that brings a unique kind of contentment after a gruelling day. And come on, cheese in a dessert? I think the person who come up with the idea must have been some sort of culinary Einstein.