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

Print Recipe Pin Recipe

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.

Easy Cream Cheese Pumpkin Pie #Thanksgiving #EasyAsPie

19 | 11 | 2015
By Soni Sinha

Easy Cream Cheese Pumpkin Pie

Holiday menu planning can be an arduous process with all the shopping, prepping and finally executing. As I mentioned in my previous post, try and keep things simple yet flavorful. The idea is to have all the prep work done so that on the day, you get to enjoy quality time with family and friends. I like to make my desserts a day in advance so that they get enough time to set/chill in the fridge. And talking of desserts and Pumpkin being the flavor of the season, I’m sure there’ll be a lot of Pumpkin pies served during Thanksgiving dinner all across America.

perosnal creations pie dish

I personally adore all Pumpkin desserts. Cakes, Pies, Bars, you name it and look forward to having them this time of the year. To add to my excitement I was sent this gorgeous personalized Pie Dish from Personal Creations, your one stop shop for all personalized gifts this holiday season!They have tons of unique gift ideas for your loved ones and they help create memories that are bound to last a lifetime.You might want to check out their coupons and discounts currently going on and get some good deals.

Pie crust 3

As much as I love Pumpkin Pecan pies, I don’t make them since my 7 yr. old is allergic to pecans. I make my Easy Cream Cheese Pumpkin Pie instead that I’ve adapted from this recipe and my kids adore it. It’s scrumptious with all that pumpkin goodness and screams Thanksgiving. The flavors are spot on with a slight hint of the pumpkin spice in the background.Its rich and creamy and perfectly sweet.If you’re a pumpkin dessert lover like me, then this dessert will satiate your dessert cravings like none other.

Easy Cream Cheese Pumpkin Pie 2

I made the Pie Crust using this recipe and it turned out perfect. The crust can be made ahead and stored up to 2 days in the fridge. The filling is quick and easy with cream cheese, pumpkin, eggs, and spices.Top it with some whipped cream and you have one stunning dessert as easy as a Pie! Literally.

Easy Cream Cheese Pumpkin Pie #Thanksgiving #EasyAsPie

Print Recipe

Ingredients
  

For the crust

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • 10 tablespoons unsalted butter cold and cut into cubes
  • 2 to 4 tablespoons ice water

Filling

  • 2 packages one 8 ounces, one 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 can 15 ounces solid-pack pumpkin
  • 3 tablespoons all-purpose flour
  • 1 tsp Pumpkin Pie spice
  • 3 eggs lightly beaten

Instructions
 

Crust

  • In a food processor place the flour and salt and pulse.Add the butter and pulse until you see lumps form.
  • Add water a little at a time until the dough just comes together.
  • Flour your surface and gather the dough together into a ball.Cover with plastic wrap and store in the fridge.
  • When ready to bake,preheat the oven to 375 degrees.
  • Roll out the dough into a large round (approx. 13 inch for a 9 inch pie dish).
  • Once rolled carefully place the rolled out dough onto the dish using your fingers spread out evenly all over.Prick all over with a fork.
  • Cover the crust with a parchment paper and fill it with dried beans all the way till the top.
  • Bake the crust in the oven for 20-25 minutes until slightly brown.
  • Transfer onto a wire rack.

Filling

  • In a large bowl beat the cream cheese and sugar until creamy.
  • Add the pumpkin,flour,pumpkin pie spice and mix again.
  • Add the eggs and blend the mixture until all smooth.

To bake the Pie

  • Pour the pumpkin mixture into the baked pie crust and bake at 350 degrees for 40-45 minutes until the filling is just set and the edges are golden.
  • Cool on a wire rack and allow to chill in the fridge for at a least 5-6 hours before serving.

For more info on Personal Creations check out their website.You can also follow them on Facebook, Twitter and Instagram.

Disclosure:Personal Creations provided me with a Pie Dish.All opinions are my own.

 

Indian Spiced Cabbage and Fennel

10 | 11 | 2014
By Soni Sinha

Stir fried vegetables are always a great addition to a dinner table. And with the holidays nearing, its not a bad idea to add some to your repertoire of recipes to serve. I love Indian spiced Cabbage and decided to give it a little twist by adding some sweet fennel. I don’t know about you but I absolutely love Fennel and have enjoyed them in recipes like this and this. In this recipe the Cabbage and fennel combo works wonderfully and you can taste the sweet licorice flavors amped up with some spices.

Indian Spiced Cabbage and Fennel

If you’re pressed for time you could use sliced cabbage from Trader Joe’s like I’ve done or just get a regular green cabbage and slice them thinly. The spices consist of smoky cumin, coriander, a little bit of garam masala and ginger. The dish brings together all these flavors and the leftovers can be turned into tasty sandwich fillings or even a savory puff pastry filling. This dish is sure to please your vegetarian and vegan guests too. I served this with some roti and dal and its an easy and delicious way to use fennel in Indian cooking. You’ll be glad you tried it. Enjoy.

Indian Spiced Cabbage and Fennel

Indian Spiced Cabbage and Fennel

Print Recipe Pin Recipe

Ingredients
  

  • Cabbage-1 head thinly sliced
  • Fennel-2 bulbs edges trimmed and thinly sliced
  • Cumin seeds-1 tsp
  • 1 large onion-sliced
  • 1 inch ginger crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1 tsp
  • Green chili-2 optional
  • Tomato paste--1-2 tsp
  • Salt-to taste
  • Oil-3 tbsp

Instructions
 

  • In a skillet or wok heat the oil and add the cumin seeds until they crackle.
  • Add the onion and saute for a about 2 mins.
  • Add the ginger and continue to cook.
  • Add the spices followed by the tomato paste and cook until all aromatic about 2 minutes.Add a tbsp of water if its sticks to your pan.
  • Continue to cook for about 5-6 minutes until the paste doesn't stick to the pan and oil starts to separate from the sides.
  • Add the cabbage and fennel along with salt.Mix well.
  • Cover and continue to cook stirring every few mins until evenly cooked.

Healthy Pumpkin Coconut Squares

13 | 10 | 2014
By Soni Sinha

You might be thinking that I’m on a Pumpkin high these days.And to be honest I am.Right from the savory to sweet, I just can’t seem to get enough of Pumpkin.And that is why ‘fall’ is such a beautiful season.I get to enjoy Pumpkin goodness to my heart’s content.The recipe I have for you today was an experiment that just turned out to be spot on in terms of flavors,texture and a healthy treat.Don’t you just love when that happens?

Healthy Pumpkin Coconut Squares 5

My pumpkin squares are extremely easy to make and taste incredible.My kids just couldn’t wait to finish these off and I had to request them to let me take the pics first!I’ve used Almond Flour here and Agave instead of sugar that makes this a healthy indulgent treat using minimal processed ingredients.Making this couldn’t be any easier since the whole mixture literally requires just a mixing bowl and spoon.

Healthy Pumpkin Coconut Squares

The pumpkin pie spice flavors remind you of the gorgeous season we’re in right now and the pumpkin coconut combo works its magic.The squares need a little chill time in the fridge to set and to be cut into squares and all ready to be gobbled up.Enjoy.

Healthy Pumpkin Coconut Squares

Print Recipe Pin Recipe

Ingredients
  

  • 1 15 oz Can of Pumpkin puree
  • Almond flour-3/4 cup
  • Shredded Coconut-1/2 cup plus some to sprinkle over the top
  • Agave syrup-1/2 cup plus 2 tbsp
  • Pumpkin Pie spice mix-1 tsp
  • Baking soda-3/4 tsp
  • Salt-1/4 tsp
  • 2 large eggs
  • Butter or cooking spray for greasing the pan

Instructions
 

  • Preheat the oven to 350 degrees.
  • Grease a 9x9 baking dish with cooking sray or butter.
  • In a mixing bowl mix all the ingredients making sure they're clump free.
  • Transfer into the greased dish and smooth the top using a spatula.Sprinkle some shredded coconut over the top.
  • Bake for 40-45 minutes until the edges are golden.
  • Cool completely and chill in the fridge before cutting into squares.
  • Enjoy.

 Recipe Adapted from The Detoxinista

 

 

Leek and Potato Soup

16 | 09 | 2014
By Soni Sinha

“Here comes the morning chill
the leaves falling on the ground so still
the beaming sunshine
the soft breeze
kissing me softly on my cheeks
as I sit down by my window
staring at the wonder
of nature in all its splendor
Of birds singing
Of trees swaying
to the tune of the soft Autumn wind”

Leek and Potato Soup

Today we got a glimpse of Autumn when we woke up to cooler temperatures for the first time this season and I instantly decided that I had to make soup for dinner.It just seemed the perfect day to enjoy some warm soup to warm us up.I was also reminded that I had some gorgeous leeks that needed to be used and Leek and Potato Soup came to mind.

Leek and Potato Soup 2

I love the simplicity and the delicate balance of flavors that this soup has to offer.Leek and potatoes are a classic combination and with minimal ingredients its just the perfect food to warm and comfort you on a cold night.I’ve tried to make it healthier by omitting cream and just going with 2% milk and water combo.You could also use stock instead of water.Its a family favorite.  Enjoy!

Leek and Potato Soup

Leek and Potato Soup

Print Recipe Pin Recipe

Ingredients
  

  • Leeks-2 bunches cleaned and chopped
  • Large potatoes-2 peeled and diced
  • Onion-1 medium chopped
  • Butter-2 tbsp
  • 2 % Milk-1 cup
  • Water-1 cup
  • Salt and pepper

Instructions
 

  • In a pot heat the butter and saute the onion until translucent.
  • Add the leeks.Saute for another minute.
  • Add the potatoes, milk, water, salt and pepper.
  • Once it comes to a boil, cover , reduce the heat and continue to cook for about 15-20 minutes until the potatoes are fully cooked.
  • Check the seasonings.
  • Carefully transfer into a blender or use a hand blender and blend until all smooth.
  • Garnish with your favorite herb and serve hot.