More Brownies!


Can we have a little celebration right now, please? S and I have officially crossed the finish line of our four year marathon-I’m talking about undergrad! Everything is submitted: exams, posters, theses, and assignments are done done done! What’s that? There’s more school coming up soon?? That’s alright, let’s pretend that’s not true, have a brownie, and then take a loooooong nap!


I made Peanut Butter White Chocolate Brownies-come on now, just judging by the name, you know it will make you giddy with joy! The peanut butter and chocolate combination is a classic, but when you add mini white chocolate chips, vanilla ice cream, and a warm caramel sauce, it becomes a magical experience. Image

The brownie recipe and overall inspiration is from a blog called Culinary Concoctions by Peabody, and the caramel sauce is modified from Smitten Kitchen’s Salted Caramel, which I had made for the Caramel Brownies a few weeks ago.


This dessert was the perfect reward for getting through the ordeal that is exam season! Now that this time in our lives is coming to an end, moving on to the next chapter is both scary and exciting. New adventures, new places, new people!


Just to let you know, there won’t be a post next week, but we will be back in two weeks. Don’t be too devastated! 😛

Thanks to V for the stunning photos!

Have a wonderful week, and see you soon!



Chocolate-Peanut Butter Peanut Brownies

4-5 oz unsweetened chocolate, chopped finely
¾ cup unsalted butter
1 ½ cups granulated sugar
½ cup brown sugar, lightly packed
½ cup peanut butter
3 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup unsalted peanuts, coarsely chopped or white chocolate chips

Preheat oven to 350F.

Spray a 9-x-13-inch pan with baking spray, or butter and flour it.

Using a double boiler, melt together the unsweetened chocolate and butter. When both are melted, remove from boiler and whisk together to blend chocolate and butter fully. Whisk in brown sugar and peanut butter until fully incorporated. Set aside.

Using a stand mixer (or a large bowl and an electric hand mixer) with the whisk attachment on medium speed, whisk together the eggs and granulated sugar until eggs become pale in color, about 2 minutes.

Add the vanilla and beat for another 30 seconds.

With mixer turned off, pour chocolate/peanut butter mixture into the mixing bowl. Mix together on medium speed until chocolate/peanut butter mixture and egg mixture are fully incorporated.

Remove bowl from mixer. Add flour and stir using a wooden spoon. You could keep it in the mixer, but I find if you do this step by hand you tend not to over mix. You want to make sure the flour is fully incorporated but not over mixed. Fold in chopped peanuts if using.

Pour into prepared 9-x-13-inch pan and bake for 30-35 minutes, or until a wooden skewer or sharp knife comes out with a few fudgy crumbles stuck to it.

Caramel Sauce

Modified from Smitten Kitchen

1/2 cup granulated sugar
4-6 tablespoons unsalted butter

1/3 cup heavy cream

In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.


Falooda for Spring!

Although it doesn’t seem like it, spring is almost here, people! Get out your rain boots and waterproof mascara! I know it’s not really warm enough yet to be eating popsicles or drinking lemonade, but I am going to get ahead of myself, and make one of my favourite cold treats for you: Falooda! Maybe you haven’t heard of this drink/dessert before, but trust me, you HAVE to try it! It’s scrumptious!


Falooda is a popular Indian drink, which has a delicate rose flavour, and vanilla ice cream; basil (tukmaria) seeds make it almost like a bubble tea. To be honest, I’ve only had it at restaurants here, so I don’t know what the real-deal Motherland version tastes like, but I’ll show you how to make my rendition.

You need a few “exotic” ingredients for this one, but not to worry, all of these things can be found at your local Indian store.


First, soak the basil (tukmaria) seeds in water for at least a half hour in the fridge. You’ll end up with these kinda cool-looking but kinda gross-looking bubbles. Don’t they look like frog eggs…? 😛





Add sugar and cardamom powder to the milk. Next, stir in about a half cup of vanilla ice cream, and basil seeds. To assemble, pour a couple of tablespoons of rose syrup into the bottom of a tall glass, and gently add the milk. Top this all off with a scoop of vanilla ice cream, and garnish with some chopped almonds or pistachios.

Look at the pretty layers!


When you’re ready, stir it up and enjoy!


Special thanks to V for the beautiful pictures!

As always, scroll down for the recipe.

Thanks for visiting us! Have an amazing week! 🙂



Modified from Show me the Curry

Serves 2


1 ½ cups Milk

½ tsp Basil seeds (Tukmaria)

1/2 cup Vanilla ice cream

5 tbsp Rose Syrup

1 ½ tbsp Sugar

1 pinch Cardamom powder

1 tsp Chopped almonds/pistachios, for garnish

2 scoops Vanilla ice cream

  1. Soak the basil seeds in water for at least 30 minutes.
  2. Add cardamom powder, sugar to milk and mix well.
  3.  Strain the Basil seeds and add to the milk.
  4. At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
  5. In a glass, add the rose syrup, and pour in the milk mixture. Then top it off with 1 scoop of vanilla ice cream.
  6. Garnish with the coarsely ground nuts and serve immediately.

No Ice + No Cream = Ice Cream

I recently bought a friend a Yonanas machine ( and was pretty impressed that it actually worked pretty well. I’ve been thinking of getting one for myself but I would feel pretty guilty about the sixty something dollars it costs. Instead, I came upon this solution. I never knew that you could easily make ice cream out of bananas without an ice cream maker!



All you really need is bananas. I sliced up three and froze them overnight. Secondly, you’ll need a blender. Lets take a moment to appreciate the beauty of this machine, regardless of what century it’s from. I kid you not; it says it is the “Royal LaMachine I”. Not too sure why you would ever call a blender that, but it still works, so I’ll go with it. There are lots of things you can do flavor wise here. You could add in peanut butter, some cookies (cookies and cream, anyone?) or I think some Nutella may be quite good too. I went for some cinnamon, vanilla, and honey after watching a Brothers Green episode on Youtube.

Just put the bananas in the blender, add the cinnamon, honey, and vanilla (or whatever else you want to add), and blend away.


Initially, it won’t look like much. Every 20-30 seconds, use a spatula to push the bananas down towards the blade. Eventually, it’ll become smooth and creamy. I made this at around 4 pm, so I put it into a container and froze it until after dinner. If you don’t have the time, you really don’t need to freeze it.


And there you have it 🙂

Hope you guys are all enjoying the holiday season and we’ll see you soon!

– S

Recipe (from the Brothers Green on Youtube):

6 bananas, thinly sliced, frozen overnight
1/4 cup honey
1/4 cup walnuts  (I didn’t include these and it was still delicious)
1 teaspoon vanilla extract
1 teaspoon cinnamon