Almond Cranberry Biscotti

My First time baking and it was awesome.

I always think that Baking is not my cup of tea as It gets difficult for me to measure everything accurately and cook. I always try to eyeball things. But the reason that prompt me to bake is my friend from New york who sent me this amazing Cranberry Pistachio Biscotti as my Christmas gift and I just loved it. I just wanted to make it little different so I used Almond instead of Pistachio.


  • 2/3 cup white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsalted almonds, coarsely chopped
  • 1/2 cup dried cranberries 

I followed this recipe

Preheat oven to 350 degrees F  and place the oven rack in the center of the oven. 
With a hand mixer (Use electric mixer if you have one), beat the sugar and eggs on high speed until thick (about 3-5 minutes). 

At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and cranberries.

Transfer the dough to the kitchen counter which well floured and start rolling it in a log shape. Transfer it into oven 350 degree F for 25-30 minutes


Remove from oven and let cool on a wire rack for about 10 minutes.

IMG_3266Reduce oven temperature to 325 degrees F. Transfer the log to a cutting board and cut into about 1/2 inch slices. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown.

IMG_3268Remove from oven and let it cool.


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Broccoli Cheddar Soup

Sometimes when I look for recipes online, they have so many ingredients and such a complex way to making it, you think you need to do all the groceries first and then give it a shot But what I do is try to make it with what I have in my refrigerator and then see how it turns out. Most of the time it doesn’t really matter if you a missing few ingredients as long as you have the key ingredinets. Also the recipe migth prompt to cook things one at a time but you know if you are confident, you can make it a one pot meal. Another thing that prompt me to try this recipe is the use of chicken broth when I order this soup at any cafe or restaurant. So i thought let me make it at home and from that day on, it is one of the fav recipes for my family 🙂


  • 1/2 stick unsalted Butter
  • 1 small Yellow Onion, diced
  • 1 medium Carrot, shredded
  • 1/4 cup flour
  • 2 cups Milk (Half n half will make it more creamier but that adds calories too so I just thought  of using milk)
  • 2 cups Water (Recipe asks for Vegetable Broth but again I didn’t have it in my refrigerator so i used water)
  • 1 bunch {12 ounces} Fresh Broccoli, cut into florets
  • pinch of dried Nutmeg powder (If you skip thius, it’s completely fine)
  • 8 ounces Good Sharp Cheddar Cheese, freshly grated
  • Kosher Salt and Fresh Black Pepper, to taste



  • In a pan, saute the onions and carrots with unsalted butter for about 4-5 minutes. Sprinkle with kosher salt and black pepper.
  • Add the flour now to the onion carrot mix and cook it for about 3 minutes until it is little brown.
  • At this time add the broccoli florets, water, milk, pinch of nutmeg, cover the lid and let is cook for 25-30 minutes on low heat.
  • Check for the consistency, I like my soup to be little thick. You might feel the soup it not thick enough but once you add cheese to it, it will give you the desired consistency.
  • After the 25-30 minutes, remove the lid. Using your mashed potato thing, mash up the broccoli until only a few large broccoli pieces remain.
  • Add in Cheddar and Stir.
  • Garnish it with some more cheddar. Serve it hot. Enjoy it with sourdough.

I followed this recipe and simplified it a lot. If you have some more time and patience, go with the original one 🙂

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Corn Fritters

I had this once at some resaurant and since then I wanted to try making it by myself. Surprisingly It came out perfectly delicious and even better than the one i had at the restaurant. The difference being my version of fritters is more crispy and not greasy at all. Serve it with Ranch!


  • 2 tblsp All purpose flour
  • 1 cup corn kernels
  • 2 minced green chillies
  • 1/2 cup chopped coriander
  • Salt as per taste
  • Oil for deep frying


  • Add 1 cup of corn kernels ( i prefre fresh than frozen corn), 1/2 cup of chopped coriander, 2 tblsp all purpose flour, 2 minced green chillies and salt as per taste. Mix everything well to get the desired consistency. Add water slowly so that the flour covers all the corn.
  • Mix everything well. Deep fry them until golden brown on both sides.
  • Serve it hot with Ranchcorn fritters
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