• By Dixya Bhattarai

Rum Raisin Bundt Cake

  Raisin is one of those things you either love it or hate it – there is really no in between unless you can transform them into raisin bran bread or rum raisin bundt cake. I hate raisin (yes, I said hate) with a passion and don’t even try to sneak those buggers into my… Continue reading Rum Raisin Bundt Cake

• By Dixya Bhattarai

Best Fall Baking Recipes

Since we are officially into the 2nd day of Fall, it’s only appropriate that I dedicate a whole post to Fall baking recipes – think pumpkin overload and warm spices such as nutmeg, cinnamon, cloves floating all over your house. Fall happens to be one of my favorite season but in Dallas, you really don’t… Continue reading Best Fall Baking Recipes

• By Dixya Bhattarai

Wild Blueberry Oatmeal Cookies (Vegan & GF)

Wild blueberry Oatmeal Cookies are great for grab n’ go breakfast or a snack. They are packed with nutritious ingredients like oats, almond flour, hemp seeds, and wild blueberries. Naturally sweetened, vegan, and gluten-free! 

• By Dixya Bhattarai

Tofu Tikka Masala (Vegan)

Tofu tikka masala consists of marinated tofu chunks cooked in a creamy, flavorful tomato-based sauce. This is a vegan and gluten-free recipe.

• By Dixya Bhattarai

Challah with Cinnamon & Brown Sugar

Step by step on how to make Challah with Cinnamon & Brown Sugar!

• By Dixya Bhattarai

Overnight Steel Cut Oatmeal (with pear, walnuts, & pomegranate molasses)

Steel cut oats has been trendy for a while but it finally got my attention only recently. By recently, I mean only two weeks and since I have been hooked because of it’s chewy, full-bodied texture. Generally, I am not the biggest fan of gluey, sticky oatmeal unless it’s in the form of bircher museli… Continue reading Overnight Steel Cut Oatmeal (with pear, walnuts, & pomegranate molasses)

• By Dixya Bhattarai

Chicken Choyela

Chicken Choyela is a popular chicken dish from Nepal usually eaten as an appetizer. It can be made with meat of your choice and grilled or boiled, then liberally marinated with different spices.

Continue Reading

• By Dixya Bhattarai

Chocolate Tahini Bread

I present to you the loaf of my dreams – a quick bread that is heavily studded with chocolate and  tahini. Yes, the same tahini we use for hummus. The idea of using chocolate and tahini together has been steaming inside my head ever since I saw this tahini swirl brownies. You all know that I am… Continue reading Chocolate Tahini Bread

• By Dixya Bhattarai

Vichyssoise – Cold Potato & Leek Soup

I was at Chez Lulu (a very cute continental bakery) a few weeks ago where I experienced my first vichyssoise. Before this, I had no idea what  ‘vichyssoise’ was but yours truly asked the server instead of Siri for once. Our server politely explained that it was a cold potato and leek soup with a French accent which… Continue reading Vichyssoise – Cold Potato & Leek Soup

• By Dixya Bhattarai

Mark Bittman’s No Knead Bread

Step by step on how to make the famous “Mark Bittman’s” No Knead Bread.