No bake, Power Packed Chocolate Breakfast Cookies







Hello my Dear Wonderful Readers!!

How you all been? I have been quite busy of late with my grandma visiting us in Bangalore and she wanting to spend time with her great grandson. So every morning after the morning chores are done, I take my son to my mum’s house. This does not leave much time for blogging or cooking as me, my mum and her mum (my grandma) are busy taking turns and playing with my son. Mr R is very busy in office as usual and comes and picks me up from my mums place after work. We are travelling to Cochin this weekend as I am scheduled to get my gall bladder removed there. The only niggling factor i am worried about is Mr R’s capabilities in terms of child care. He’s a good dad but still getting a hang of the soft skills involved in day to day baby management. In any case, all those adventures are for a different post. Until then I will leave you with these very awesome power packed cookies. I am trying to get up early to get a post in these days and i have understood that I am not a morning person and takes a lot of effort. Till next post, Adios Amigos. 🙂

Ingredients :-

  1. Dark Chocolate – 250 gms
  2. Oats – 1 + 1/2 cup (Instant)
  3. Mixed Dry fruits – 1 cup ( I used pistachio + raisins and dry figs)
  4. Coconut Oil – 4 tbsp (50 gms of butter)


Instructions :-

  1.  In a microwavable bowl melt the chocolate on medium power at 30 second intervals and stirring frequently.
  2. Add the coconut oil to the melted chocolate. Set the chocolate aside to cool ( You could add cream at this stage to make it more creamy and rich)
  3. In another bowl add the instant oats
  4. Then add the dry fruits. I did not chop the nuts but you could if you want to
  5. Finally add the melted chocolate and coconut oil mix into the oats
  6. Stir well to combine and coat all the ingredients well
  7. Now oil your hands with a little oil and slowly make small balls of the oats mixture. Arrange them on a large cookie sheet
  8. Once you are done with all of them use a spoon and push them downwards (press them to form flat cookies)
  9. Pop the cookie sheet into a fridge and let them set till nice and hard ( 1.5 to 2 hours)
  10. Your breakfast cookies are ready!!


Eggless Oreo Bars.. Fudgy gooey yummyy!!



Hello my wonderful readers!

How are you all doing? This week is kinda special. My favourite aunt is down for a short trip to Bengaluru and so we have been spending most of the time with her. So coz of that I haven’t had time to photograph anything, so its just quick cooking, eating and shopping with the aunt. Also Mr R has been really unwell (down with the flu). So I have been juggling everything. The only thing I make sure I take a decent photo of is my breakfast and the photos are up on Instagram. So check out  my profile and  I would love to know what you think of it.

So last week my friend asked me if I could make an eggless bake and since I was so pressed for time, I baked this really simple Oreo Bar. They do not need any TLC and its eggless so why not? Also they do not use butter so you do not need to bring the butter to room temperature or anything like that. It is basically a one bowl thing and let me tell you, this is one quick and easy treat! Its not the typical cakey texture. Its like this fudgey dark chocolatey chunk that melts and balls up in your mouth and makes you feel like you are having a big Oreo Truffle! Well thats how I felt. Do give it a try.

Ingredients :-

  • Flour – 1 cup
  • Sugar – 1 cup (powdered + sifted) 
  • Coco Powder – 1 cup ( unsweetened and sifted) 
  • Baking Powder –
  • Milk – 1 cup + 1 tbsp
  • Vinegar- 1 tbsp 
  • Coffee Powder – 2tsp
  • Oil – 6 tbsp
  • Vanilla Extract – 2 tsp
  • Oreos – A pack of 20
  • Chocolate sauce – to drizzle over
  • Salt – one pinch ( 1/8th tsp)

Instructions :-

  1. In a heat proof bowl add half the milk and heat
  2. Add coffee powder to the hot milk and set aside
  3. In the bowl of your stand mixer, add the rest of of the milk + vinegar + oil and combine well
  4. With the paddle attachment on, run the mixer on medium till the mixture combines
  5. Then add the flour, sugar, coco Powder, pinch of salt and Baking Powder
  6. Once you see the mixture coming together, add the warm coffee milk
  7. Then add the vanilla extract and mix till well combines
  8. Finally the batter should be dense but leaves a ribbon when you dip the paddle into the batter and out!
  9. Line your baking tray with baking paper
  10. Pour the batter into the prepared baking tray
  11. Now separate the Oreo Biscuits into two and arrange over the batter how ever you like
  12. Bake at 180 for 30 mins or till a tooth pick inserted comes out clean

Mango CheeseCake

Mango cheesecake
Mango cheesecake

Staying on the mango track, I am trying to make as many mango yum yums as I can 🙂 Sorry about the baby lingo. My baby just called me mama and so now I am  talking as much as I can as I have heard that the more you talk to your baby, the faster and the better they talk. Yes baby talk does not help but hey! how do you look at a 7 month old and say “Would you like some purred carrot and milk “:)  I say “who wants nyum nyuum carrot” 😛

OK!! Mango Cheesecake!! focus!!

Mango Cheesecake


♥ For the crust

Marie or Parle G biscuit – 1 double pack ( Graham Crackers works too)
Butter – 2 tbsp

♥ Filling / cheesecake center

Panner/ Cottage Cheese – 2 packets
Cream – 400ml
Sugar – 1/2Cup
Gelatin – 4tbsp
Mango – 4 medium size (puree)
Water – 1/2 cup

♥ Mango Syrup

Mango – 2 medium size
Sugar – 2 – 3 tbsp (depends on the sweetness of the mango)
Water – 1 Cup

Mango cheesecake


♥ Butter a 24 x 7cm spring form cake tin and set aside. Pulse the biscuits in a mixer till it has sand like texture. Add the butter and pulse just a little longer. Pat into the base of the cake tin and tap  to the bottom till a nice tightly packed bottom layer is formed. Refrigerate for 2 -3hrs.

♥ Heat the water till luke warm and add the gelatin powder. Mix it well and let it cool down. In a mixing bowl, add the cottage cheese and cream. Mix well till the mixture is nice a smooth. Add the cooled gelatin to the mixture. Then add the mango puree and sugar a little at a time (keep tasting the mixture and add only the amount of  sugar required, every mango has a different degree of sweetness). Once the biscuit layer has hardened pour the mango cream on top.  Refrigerate 6- 8hrs. I let it sit over night

(I divided the cream and cheese mixture into two and added two different kinds of mangos.  I used two mangos of the same kind for one layer and another layer with two mangos of another kind. So the difference in the color, I like the distinct taste of each of the mango layers)

♥ For the syrup, mix the sugar and water and heat o a low flame. When the mixture starts to boil add the mango puree and mix well. Let the mixture boil for a while. Slowly the mixture becomes thick. Let the mixture be a little runny. Transfer the mixture to a bowl and let it cool down. I like to pour the syrup just before serving.

( if you add gelatin to the above mixture and pour it over the cream mango layer once it has set, you will have a mango jelly layer on top. Personally I think that will be just too much gelatin and jelly like texture)


 Mango cheesecake

Mango Cheesecake

Mango Cheesecake