Hey guys!

I’m back on the blog after SO long. If you want to know where I’ve been make sure to check out this video. I talk about everything that has been going on my life, the truth about blogging and vlogging and future updates:

Anyway, moving on, now that’s it fall here in New York, I have been baking quite a bit and decided to try out this Vegan Banana Bread recipe! It really does taste as amazing as it looks. Hope you enjoy the video! Scroll down for the full recipe.


Vegan Banana Bread
Recipe type: Plant Based Baking
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 3 mashed very ripe bananas
  • 2 tablespoons ground flaxseed
  • ⅓ cup almond milk
  • ¼ cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup plus 2 tablespoons brown sugar
  • ½ cup oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ cups whole wheat flour/all purpose flour
  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
  2. In a large bowl, mash the banana until almost smooth. Keep aside
  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla). Add the Banana
  4. Stir the dry ingredients seperately (sugar, oats, baking soda, baking powder and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings- I used vegan dark chocolate chips
  6. Bake the loaf, uncovered, for 45 to 55 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
  8. Slice the loaf once cooled. I love to spread it with vegan butter!
  9. will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for atleast 6 weeks!


See you next time 🙂

Guilt free dark chocolate brownies {No sugar. No butter. No eggs}


Hey guys!

Im back with a new recipe and….. website today! woohoo! If you’ve been reading my blog for a while, you would have noticed a complete revamping. I have wanted Melange of Musings to look like this for the longest time, but it’s finally come to be and I cannot be happier! If you’re new here, then HELLO! 😀 Hope you enjoy reading the blog. I would love to hear some feedback from all of you 🙂

Coming to this recipe, I have been trying my best to start living a more healthy lifestyle again but sometimes its not that easy to curb the craving. Even though Im a savory over sweet person, even I need a little bit of chocolate in my life.  So, here I have for you my guilt free chocolate brownies.  They are a good substitute for the regular chocolate brownies but that doesn’t mean you gorge on these all day, everyday {Unless you want to which is totally cool too! haha}. As many of you request eggless recipes from me- they brownies make use of no eggs! To make it even better, they make use of no butter and sugar either!

If you want to know how to make them, please keep reading!

PS: If you do re-create these, please upload a picture on Instagram/Facebook and share it with me @melangeofmusings



Guilt free dark chocolate brownies {No sugar. No butter. No eggs}
Recipe type: Healthy Baking
  • ¾ cup all purpose flour (Gluten free if you want the recipe to be gluten free. I however used normal flour )
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup stevia (it is natural low calorie sweetener) OR If you don't like how stevia tastes, use 1 cup brown sugar instead
  • 1 ripe mashed Banana OR If you don't like the taste of Banana in cakes/brownies, use ½ cup apple sauce
  • ½ cup yogurt/ dahi
  • ¼ cup chopped semi sweet chocolate
  • ¼ cup melted dark chocolate {You can use upto ½ cup for a more chocolatey flavor especially if you have used Banana)
  • 2 tablespoons Coconut oil/ Olive oil/ Canola oil
  • 3 tablespoons of flaxseeds {These are a substitute for eggs. If you don't want to use flax seeds, use 1 cup yogurt instead of ½ cup yogurt as mentioned earlier. However, yougurt makes brownies extra fudgey, gooey and more dense. I used flaxeeds as my egg subsitute.)
  • Handful of chopped walnuts
  • Butter paper/baking paper/ olive oil spray
  1. Recipe:
  2. Preheat the oven to 180 degrees C or 350 degrees F. Spray a 8x8 square pan ( any other size would work but then the number of brownies will differ) with pam/cooking spray or simply line with butter paper. Make sure the paper is excess on two sides so that the brownies can easily be pulled out from the tin
  3. In a medium sized bowl, whisk the dry ingredients: flour, cocoa, salt, baking powder, baking soda
  4. In another big bowl, stir together the stevia (or brown sugar), mashed banana, ½ cup yogurt, melted chocolate, coconut (or canaola/oil)
  5. In a third small bowl take 3 tablepoons of flaxseed and mix with 3 tablespoons of water. You will get an egg like consistency and the flax seeds will become a little goeey. This is called Flax Egg. Add this to the previous bowl that had the wet ingredients.
  6. -If you dont plan to use flax egg, add in another ½ cup yogurt instead (That is, 1 cup yogurt in total).- If youŕe using flax egg then ½ cup yogurt in total is enough.
  7. Add the flour mixture to this big bowl and stir until just moistened and all combined.
  8. Spread the batter in the tin and sprinkle with chopped chocolate pieces and wallnuts
  9. Bake in the over for 20-25 minutes. Every oven is different so after 20 minutes, insert a toothpick in the centre to see if it comes out clean. That means its cooked!
  10. Once its out of the oven, let it cool and invert the brownie tin on to a plate. The two sides excess of butter paper will help you do this. Cut into squares and serve warm.

Oatmeal Dark Chocolate Cookies: Recipe

FullSizeRender (2)

Hey guys!

I AM FINALLY BACK! If you follow me on Instagram, you would have know that I had not been posting on the blog due to serious technical errors that I was facing on WordPress. Before I started blogging myself and would only read other blogs religiously, the mention of a technical error sounded extremely vague and to be honest, a number of times I would think its an easy escape for not posting. Today, after the website being down for more than a month, and after finally making it work, I can safely say that technical issues are not easy to handle with and do exist. VERY MUCH, DO EXIST.

During the holidays since I couldn’t post anything on the blog, I ate out alot and enjoyed my self thoroughly but I also decide to bake a little. I love  cooking but I am definitely a beginner when it comes to baking. I decided in my Christmas spirit, that I wanted to try baking cookies and hence did tons of research for the same online to find something that I can recreate. To make it even better, my best friend was over that morning, so I had her as a helping hand which was amazing!

I got this recipe from and did NOT make it on my own. I am really new to baking and though in the picture where the cookies are lined on the baking tray, it looks as if theyre burned  they tasted perfect. Infact,they were gooey and chocolatey  and I couldnt have asked for a better lot.




  • 2 1/2 cups  oats
  • 2 cups all-purpose flour/Maida
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup melted coconut oil
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 2 cups dark chocolate chips. [I simply grated and chopped dark chocolate but you could use milk chocolate chips too]



Preheat the oven to 180 degrees C. Line a baking sheet with parchment paper. I did not have any parchment paper with me so I used foil instead. I sprayed some cooking spray on it which worked perfectly as well.

In a large mixing bowl, add the oatmeal, flour, sugar, brown sugar, baking soda, salt, oil, eggs and vanilla.

Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.

Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball.

 Place on prepared baking sheet/foil. If the balls are a little crumbly do not worry, they will come together while baking. Repeat with remaining dough.

Bake for 10 -12 minutes or until set and golden.

-Eat them warm/Re-warm before eating. The chocolate will melt and it would be absolutely divine. Trust me




All pictures are taken by Sara Suri.

Crème brûlée {Caramel Custard} featuring Urban Dazzle

IMG_62831Hey guys!

Hope youre enjoying the long weekend and the festive season! This is one of my favorite times of the year not only cause the weather begins to change in Delhi {thankfully} but also cause of all yummy food in the Ram Lila Maidans, Durga Puja Pandals or even our very homes! 

I must admit, I am not a sucker for mithai and never have been but since I have been a child, there’s one dessert that I just cannot say no to and that’s CARAMEL CUSTARD! Through the years, whenever we are all in a festive mood {especially during Diwali and Christmas}, I pleade my dad to make this dessert for me (the recipe is his baby). FINALLY, I decided to go ahead and get the recipe from him and decided to try it out on my own!

I really try my best to stick to portion control which can be really hard during this festive time! Left to me, I can happily finish the whole plate of this divine dessert. I don’t have the biggest sweet tooth on the planet, so you can imagine how delicious this Creme Brulee is! I came across these individual serving size ramekins on Urban Dazzle and I was like a kid in the candy store. With EXTREMELY reasonable cooking, baking and home ware products, this online store needs to be the place where you head for all the Diwali gift shopping {You can win some for free too! Check out the end of the post for that}. It offers some great discounts on really chic and modern products.

So now, without me going on further, here are the photographs and recipe of the light yet fluffy Creme Burlee AKA Caramel Custard! Enjoy 🙂

Crème brûlée {Caramel Custard}







 150 ml Milk

1 Egg

2 spoons of Caster Sugar {You can use normal sugar too though caster sugar works better}

6 spoons of Normal Sugar

1 pinch {1/4 teaspoon} Cinnamon Powder

Large Baking Dish {For a water bath. The amount of water depends on the size of the Baking Dish. I used this one from Borosil}

Baking Ramikens available at Urban Dazzle



1. Take the milk, egg, caster sugar and cinnamon powder and mix well into the bowl. 

2. Take a spaucepan and put it on heat on your stove. Pour the milk and egg mixture in this saucepan and let it cook for 2-3 mins. (It should not come to a boil). Remove from heat once done.{This process is basically creating the custard}
3. Next, in another saucepan, take 6 teaspoons of sugar and let it caramelize. This is called the  dry caramelization method which involves heating sugar on its own until it liquefies, then caramelizes. The sugar is able to liquefy due to it’s high water content. As the sugar is heated, this water is released. You can stir the caramel with the mixture till its golden brown but make sure not to overstir it. {This will help you if you want to know how to caramelize sugar perfectly.}
4. As soon as the sugar is caramelized, pour it in the 4 ramekins one by one.{1/4th of the mixture in each ramekin}. Each ramekin’s base needs to be covered in an even coat {This basically acts like a base layer on which the Custard will be poured. Once the custard will be inverted- It will be the top coat}
VERY IMPORTANT: As soon as you remove the saucepan from heat{ in which you have caramelized the sugar}, it will solidify in a couple of seconds which can be extremely frustrating since you need to pour the caramel in  4 ramekins before it cools down. In order to overcome this problem, take each ramekin at a time- hold the ramekin in one hand, take the saucepan in  off the heat from your other other hand and pour 1/4th of the mixture quickly creating a thin equal layer in  the ramekin. Put the saucepan back on the heat immediately. Now take the second ramekin,  take the saucepan off from the heat and pour the next 1/4th part of the caramel in this ramekin. Put the saucepan back on the stove. Repeat untill all 4 are ramekins have a base layer of caramel. {Just ensure that the caramel in the saucepan doesn’t cool off and solidify before youve poured it in the ramekins. Don’t worry when the layer of the caramel soldified as soon as its poured into the ramekins. That is bound to happen}
5. Next, take the custard {Milk- egg mixture}  you prepared and pour 1/4th of the mixture in each ramekin over the caramel layer.
6. Take a baking dish and fill it half way with water {Creating a water bath}.
7. Place the ramekins in this water bath and cover this dish with the ramekins in with foil. The water bath should reach only half way of the ramekin’s height. {Like this picture which is not clicked by me}
8. Put them into the oven which would be pre-heated on 180 degrees for 10 minutes.
9. Let the caramel custard bake in the oven for 50 minutes.  To make sure you haven’t over or under cook them, after 45 minutes, open the oven and insert a butter knife in one of the ramekins. If the knife comes out clean, it means it’s cooked. 
10. Once cooked, take the individual ramekins carefully  out of the water bath and and leave them out to cool for at least 30 mins
11. Place in the fridge once cooled  to chill them. When you want to serve them, you can carefully invert each ramekin onto a plate OR serve each of them in the ramekin itself.
 If you dont have ramekins, dont worry! You can buy them at a great price on 
{You can also just create the caramel custard in one baking dish. For this, all you need to do is- Take a baking tin/dish, pour in  the caramel base layer and then pour the custard on it. Let it bake the oven for the same time period. I prefer using small ramekins though since it’s always more fun to have your own individual serving! It looks much neater when serving too}
If you want to win these ramekins where you can make tons of recipes such as creme caramel, baked eggs, bacon with potatoes or in fact anything as an individual serving, enter this giveaway!
1. Upload a picture of your favorite food during the festive season/holiday time. Something that you love eating- whether it’s savoury or sweet during your favorite time of the year- whether it may be Diwali, Pujo or Christmas!
2. You can use a picture that’s already uplaoded on your Instagram account {clicked by you}. Just follow the next few steps. 
3. tag @melangeofmusings and @urbandazzle
4. tag atleast 3 friends
5. There will be TWO WINNERS! 
6. Contest will close on 9th October 2014
Good luck everyone!

Bake with me {Dark Chocolate Cake}

Hey everyone!

I guess I couldn’t stop my self from writing my weekly post! It was my dog- Pluto’s birthday on the 1st of May and like every year, I decided to bake him a cake! Baking is definitely not my forte but I do love trying my hand at it! I used a recipe from but added my own twists to it (especially by adding the dark chocolate). The original recipe does have an icing as well but I decided not to make that since I decided to have the cake with vanilla ice-cream and a little bit of hot chocolate sauce instead.

Here’s the recipe. Hope you try making this at home. It’s really, really easy!


  • 225g plain flour
  • 350g brown sugar
  • 85g cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 eggs
  • 250ml  milk
  • 125 ml vegetable oil
  • 2 tsp vanilla extract
  • 2 small slabs of dark chocolate
  • Baking pan/tin, oven, electric whisk , mixing bowl , measuring spoons, wooden spoon




final2You can use Caster Sugar/Brown Sugar/Stevia – whatever you prefer! Initially I  was planning to use Stevia and hence photographed it, but then later changed my mind and decided to stick to brown sugar)


final5Ideally one should be using 125 ml of oil but I just put it about 80 ml and the recipe worked perfectly well! 

final6I absolutely LOVE dark chocolate and so decided to add it to my recipe for the extra bitterness. If you don’t like that bitter-ish after taste, you could replace these with milk/white chocolate!


1) Preheat the oven to 180C.

2) Grease your baking tin/pan with vegetable oil or butter

3) Melt your Chocolate slabs in the microwave or by double-boiling it.

4) For the cake, place all of the dry ingredients (flour, cocoa power, baking soda, baking powder) into a large mixing bowl. Combine them will with a wooden spoon

5) Once all the dry ingredients have mixed well, add in the milk, eggs, melted chocolate, sugar and vanilla essence and whip the mixture well.

6) Add in vegetable oil to make the mixture a bit more smooth and silky.

7) Pour the cake batter between into your baking tin and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

8) Once ready,remove the cake from the oven and allow to cool completely, still in it’s tin.

9) To assemble the cake, run a round-bladed knife around the inside of the cake tin to loosen the cake. Carefully remove the cakes from the tin

10) Serve the cake with hot chocolate and vanilla ice-cream since it doesn’t have any icing!





final10 final11




This cake was absolutely a delight to have and I’m so glad it turned out well. It wasn’t super sweet at all cause of the dark chocolate but since I had it vanilla ice-cream on the side, the flavors balanced each other. Even though it was Pluto’s birthday, he didn’t get to have more than a little bite for this cake is not really ‘dog friendly’.

Here are a couple of pictures of the birthday boy-



Follow me on Instagram– melangeofmusings  and Facebook– Melange of Musings- for all updates and photographs that I upload daily! Oh, and on bloglovin as well! That would mean a lot 🙂