Chocolate Covered Strawberry

Chocolate covered strawberry 1

You can’t go wrong with strawberry and chocolate combination. There are few simple rules to follow while making chocolate covered strawberries.


  • Strawberries must be ripe with no bruises and at room temperature.
  • Wash and pat dry each strawberry with a paper towel. The strawberries have to be completely dry.


  • Fresh Strawberries – 16 oz at room temperature
  • Chocolate chips – 6 oz or more (semi sweet or bitter sweet )
  • White chocolate- for decorating (optional), I used semi sweet chocolate


  • Wash and pat dry each strawberry with a paper towel.
  • Melt chocolate chips using the microwave or using double boiler method in a bowl.
  • Dip each strawberry in chocolate. Let the excess chocolate drip.
  • Place the chocolate covered strawberry on a wax paper lined tray.
  • Let the chocolate set a bit.
  • Melt white chocolate, fill it in a piping bag and pipe lines across the strawberries.
  • Let the chocolate set completely.
  • Enjoy!

Chocolate covered strawberry 2


Pan Seared Lamb Chops

Pan Seared Lamb Chops 1

My husband surprised me and my daughter by cooking this amazing, tender and aromatic Lamb chops for Valentines day. We enjoyed it with Mushroom Risotto and feasted on a box of chocolates.

Just remember to not overcook the lamb chops. Cooking on 3 minutes on each side resulted in a medium rare lamb chops that was juicy and tender. My husband followed the recipe from Sprouts site.



  • Garlic cloves – 2 cloves minced and 4 whole cloves
  • Fresh Thyme – 1 tbsp,finely minced. Plus few sprigs
  • Lamb chops – 8
  • Salt – to taste
  • Olive oil – 1 + 1/2 tbsps
  • Freshly ground black pepper – to taste


    • Mix minced cloves and minced thyme together in a bowl.
    • Wash the lamb chops and line them on a tray.
    • Rub the garlic-thyme mixture on both sides of the lamb chops.
    • Season the lamb chops with salt.

Pan Seared Lamb Chops 2

    • Cover and refrigerate for 1 – 3 hours.
    • Heat oil in a cast iron skillet over medium heat.
    • Add the chops, the 4 whole garlic(or minced) and a few sprigs of thyme.
    • Season with pepper.

Pan Seared Lamb Chops 4

    • Cook for 3 minutes per side for medium rare lamb chops. Do not over cook.

Pan Seared Lamb Chops 5

  • Serve immediately.

Molten Mocha Cake

Molten Mocha Cake 2

This is a warm chocolate cake recipe. Chocolate flows out of the cake when the cake is cut. Perfect serving size to satisfy chocolate craving. Instant coffee powder and chocolate goes hand in hand in this warm gooey chocolate dessert. There is nothing complicated in this recipe. Surprise your valentine with this chocolate dessert that can be served with vanilla ice-cream. Can be served with fresh strawberry too. Make any day a special one with this wonderful cake.

I used nestle instant coffee. Since they are granular, I added the coffee powder to the chocolate and butter mixture and melted them together. Even if they don’t melt completely, don’t worry. They will melt when the cake is baked.

The ingredients below yields 2 molten mocha cakes.


  • Unsalted butter – 2 tbsps, plus more for coating the ramekins
  • Confectioner’s sugar – 1/3 cup, plus more for dusting the ramekins
  • Semi sweet chocolate chips – 2 oz
  • Instant coffee powder – 1 tsp
  • Egg – 1
  • Egg yolk – 1
  • Salt – a pinch
  • All-purpose flour – 3 tbsps


  • Preheat oven to 400F.
  • Butter two 6oz ramekins.
  • Dust the ramekins with confectioner’s sugar and tap out the excess.
  • Place butter, chocolate and coffee powder in a microwave safe bowl and microwave in 20 seconds increments , stirring after each, until the mixture has melted. Do not worry if the coffee powder has not melted.
  • Let the mixture cool down a bit.
  • In another bowl, whisk together egg, egg yolk, sugar and salt until well combined.
  • Add the chocolate mixture to the egg mixture and whisk until well combined.
  • Add flour and mix until just combined.
  • Pour the batter into the ramekins and bake for 12 minutes. Rotate the ramekins in between.
  • The cake is ready when a toothpick inserted 1/2 inch from the edge of the ramekins comes out clean. The center will be wet.
  • Let the ramekins cool down on a wire rack for 10 minutes.
  • Run a toothpick around the edges of the ramekins to loosen the cake.
  • Invert the ramekins onto a plate and serve immediately.

Molten Mocha Cake 1

Happy Valentines Day 2012

Valentines Day 2012

I don’t make anything fancy for Valentines day because we celebrate our wedding anniversary two days before Valentines Day. Baking two cakes in a week always sounds too heavy. So last year I made this small cake for Valentines day that turned out great. It looked cute and tasted great.

I made two chocolate cupcakes in two 6 oz ramekins and covered them using a simple chocolate frosting.

I don’t have the exact measures for the chocolate frosting. You cannot go wrong with the frosting. Use heavy cream as required to dilute the chocolate ( helps to spread the frosting easily).

Ingredients for cake:

  • All purpose flour – 2 tbsps
  • Unsweetened cocoa powder – 2 tbsps
  • Baking powder – 2 pinches
  • Salt – a pinch
  • Unsalted butter – 4 tbsps, at room temperature
  • Sugar – 1/4 cup
  • Egg – beat 1 egg and use just half of it
  • Vanilla extract – 1/4 tsp
  • Sour Cream – 1 tbsp

Ingredients for icing:

  • Semi sweet chocolate chips
  • Heavy cream

Method for cake:

  • Preheat oven to 350F.
  • Coat two 6 oz ramekins with butter.
  • Cut two circle parchment papers and place it at the bottom of the ramekins and coat the ramekins with butter again.
  • In a bowl, sift flour,cocoa and baking powder.
  • Add salt to it and mix well. Set it aside.
  • Cream butter and sugar until light and fluffy.
  • Add egg and beat till well combined.
  • Add vanilla and sour cream. Mix well.
  • Add the flour mixture and mix until just combined.
  • Pour the batter into the prepared ramekins and bake until a tooth pick inserted in the center comes out clean.
  • Keep an eye on the cakes, they may cook in approximately 15 mins or less.
  • Let the cakes cool in the ramekins for 5 minutes.
  •  Remove the cake from the ramekins and let them cool on a wire rack.

Method for icing:

  • Melt chocolate chips in a microwave or double boiler.
  • Add little heavy cream to it and mix well.

Assembling the cake:

  • I used a margarita glass as a base.
  • Fill it with flowers or marbles.
  • Cut a circle using box cardboard a bit bigger than the width of the margarita glass and cover it with foil.
  • Place the first cake on it and cover it with frosting.
  • Place the second cake on it and cover the entire cake with frosting.
  • Place few maraschino cherries on top of it.
  • I have decorated the cake by using melted chocolate pipped using a ziplock bag.