Soni's Food

Indian Inspiration!

Pumpkin Pie Truffles

22 | 11 | 2016
By Soni Sinha

Truffles are one of my all time favorite desserts.Bite-sized perfect little decadent bites in a myriad of luscious flavors.They’re also great as home-made gifts for the holiday season.I love bite-sized desserts because they’re just enough-to tantalize your taste buds,to be passed around with ease, to make a mark.pumpkin-pie-truffles-5And, you can never get enough of them, so make a big batch!ALWAYS!
This Thanksgiving make these dainty little Pumpkin Pie Truffles that capture the flavors of the season and are a breeze to put together. I absolutely love them and they’ve been a big hit with the crowd, young and old.If you’re a pumpkin dessert lover then this dessert will blow you away.The flavor, the aroma, the rich filling, the decadent chocolate coating, its truly a dessert for special occasions.

pumpkin-pie-truffles

All it requires,is mixing all the ingredients and some chill time in the fridge for it to set.The filling is super easy and it’s a great make ahead dessert that actually tastes better a couple of days later since the flavors get a chance to amalgamate.You can garnish these beauties with some cinnamon sugar or a drizzle of melted semi-sweet or dark chocolate.I’ve kept it simple here (tried to get the swirl effect with my fingers). A sinfully delicious Fall Dessert.Enjoy!

pumpkin-pie-truffles

Pumpkin Pie Truffles-makes around 35 truffles

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Ingredients
  

  • 2 ounces full-fat cream cheese softened to room temperature.
  • 2 Tablespoons confectioners' sugar.
  • ⅓ cup pumpkin puree.
  • 1 and 3/4 cups digestive biscuits Goya or McVites or graham cracker crumbs
  • 1 teaspoon pumpkin pie spice.
  • 1 teaspoon ground cinnamon
  • 1 tsp vanilla
  • 4 ounces white chocolate coarsely chopped and melted

Coating

  • 12 ounces White Chocolate coarsely chopped

Instructions
 

  • In a mixing bowl beat cream cheese and confectioners sugar using the paddle attachment of your stand mixer or hand mixer until smooth.
  • Add the pumpkin and mix well.Follow with the biscuits,pumpkin pie spice,cinnamon,and vanilla.
  • Melt 4 ounces of white chocolate in a double boiler on the stove top and add into the mixture and mix until all combined.
  • Place the mixture in the refrigerator for a couple of hours.
  • After 2 hours grease your hands with a little melted butter and start rolling the mixture into even sized balls.Once done place it back in the fridge for an hour.
  • Melt 12 ounces of white chocolate in a double boiler until smooth.Let it cool for about 5 minutes.
  • Place a large parchment paper on a baking tray.Roll the balls into the melted chocolate and arrange on the parchment paper.
  • Carefully lift the tray and place in the fridge to set for a few hours for the truffles to completely set.

Recipe Adapted from Sally’s Baking Addiction.

Greek Yoghurt Panacotta with Blood Orange Sauce

03 | 03 | 2014
By Soni Sinha

I spotted some gorgeous Blood Oranges while grocery shopping the other day and couldn’t resist buying them!I just love the vibrant color and the sweetness and decided to try a dessert.Something I’d never made before.Panacotta.I wanted to somehow incorporate the Blood Orange and decided to make a delicous sauce to go with the Panacotta.

Greek Yoghurt Panacotta with Blood Orange Sauce

So what is Panacotta? Panacotta is an Italian pudding that uses cream,milk, sugar and gelatine that helps it set and you can top it up with any fruits you prefer.I’ve used a combination of Greek Yoghurt,Half and half and Whole Milk and this recipe serves four.The pudding is lighter than usual because of the Greek Yoghurt and sets beautifully.You could serve it unmouled onto a plate or in your ready to serve pretty dishes.

Greek Yoghurt Panacotta

Let’s talk about my sauce for a bit.I could never have imagined it to go so perfectly with the Panacotta,but it does.The juice and zest of the Blood Orange just adds so much freshness to it and every bite asks for a bit of the sauce.It looks really pretty on the plate and my kids finished it off in no time.Panacotta is perfect for a crowd,since it can be made a day ahead.Enjoy!

Greek Yoghurt Panacotta with Blood Orange Sauce

Greek Yoghurt Panacotta with Blood Orange Sauce

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Ingredients
  

  • Whole Milk-1 Cup
  • Half and half-1/4 cup
  • Sugar-1/4 cup plus 2 tbsp
  • Vanilla Bean-1
  • Unflavored powdered Gelatine-1 sachet 10gms
  • Greek Yoghurt-1/2 cup
  • Sliced strawberries-for garnish

for the Blood Orange Sauce

  • juice of 2 Blood Oranges-1 cup
  • Zest-1 tbsp
  • Sugar-2 tbsp

Instructions
 

  • In a pot heat the milk,half and half.Scrape the seeds from the Vanilla Bean and add the seeds and the pod into the milk mixture.
  • Add sugar and simmer on low heat just until the sugar is dissolved.Do not boil.
  • In a small bowl add about 1/4 cup of the hot milk mixture and mix the gelatine until dissolved completely.
  • Add the gelatine into the milk mixture and stir to mix.
  • Remove from heat.
  • Beat the Greek Yoghurt until smooth and add into the milk mixture whisking continuously.
  • Strain the liquid through a strainer.
  • Grease 4 ramekins and evenly divide the mixture amongst them.Put it in the referigerator to set for about 3 hours.

for the Blood Orange Sauce

  • Heat the juice ,zest and sugar in a pan on low heat and cook until the sauce reduces a bit.
  • Strain through a strainer.
  • Your sauce is ready.

to serve

  • Invert the Panacotta on to a plate.Garnish with sliced strawberries and drizzle the sauce all around.
  • Enjoy!

Recipe slightly adapted from Food Network 

 

No Bake Date Coconut Snowballs and a Virgin Coconut Oil Giveaway!!!!

09 | 12 | 2012
By Soni Sinha

I’ve recently tried cooking and baking with Coconut Oil and I have to confess,I’m addicted!!!I love the fruity smell of coconut oil and cannot believe it took me so long to realize how good this stuff is!!So imagine my excitement when the folks at Tropical Traditions sent me a 32 oz Jar of their Gold Label Virgin Coconut Oil!I always try and look for healthier alternatives in my cooking and baking and Coconut Oil seems to fit the bill perfectly.Its pretty versatile since it can be used in both sweet and savory creations and I love its warm sweet aroma filling my kitchen when I use it!

 

Gold Label Virgin Coconut Oil - 32 oz.

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil or watch this video.

To find out the different varieties, current offers and uses of Coconut Oil visit the Tropical Traditions Website.For more information on the health benefits of Coconut Oil, read this.

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Now to the Exciting Part!!

One of you lucky readers is eligible to win a quart of Gold Label Virgin Coconut Oil from Tropical Traditions!

HOW TO ENTER:

To enter, all you have to do is subscribe to receive Tropical Traditions’ Coconut Oil Sales Newsletter and leave me a comment here telling me you did so!

For some bonus entries, you can do any or all of the following:

*If you’re already following me on Facebook, Twitter, Pinterest or Google+ please note that in your comments!Also, please leave a separate comment for each entry here on my blog!

So, if you’re counting, that’s nine total entries to win a sample of this great product!

***This giveaway is only open to residents of the United States and Canada.  The giveaway will run through Dec 16th 2012.  The winner will have three days to respond to claim his or her sample before another winner will be chosen.*** 

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Now on to my recipe!!

My first recipe using Coconut Oil were my Sweet and Spicy Curried Nuts that got me hooked! The recipe I’m making today are these No Bake Date Coconut Snow Balls that are also perfect for the Holidays and so super easy.The coconut oil imparts a sweet flavor  and also makes these balls so moist!The flavor of coconut oil is very subtle, not too potent.I absolutely loved the texture and flavor that I couldn’t stop myself from eating them! These are soft indulgent bites of deliciousness that are also nutritious and cute!A guilt free dessert for the holidays.

No Bake Date Coconut Snowballs and a Virgin Coconut Oil Giveaway!!!!

Delicious no bake date, coconut snow balls!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • Mejdool Dates-1 1/2 Cups Pitted and chopped
  • Almond Flour-2 tbsp
  • Cashews-1/2 cup chopped
  • Shredded Unsweetened Coconut-1/2 cup plus 4 tbsp for rolling the balls
  • Packed Brown Sugar-2 tbsp
  • Coconut Oil-1 tbsp

Instructions
 

  • Toast 1/2 cup of shredded coconut in a pan until slightly golden.Keep aside.
  • In a food processor mix together the dates,almond flour,cashews,toasted coconut, brown sugar and coconut oil until the mixture comes together like a dough.
  • Take a small amount in your hands and form small balls.
  • Roll the balls in the shredded coconut.Enjoy!
 
**** Tropical Traditions provided me with a free sample of this product ****
*********THIS GIVEAWAY IS CLOSED********