30 minute Kheer, an easy summer refresher


So I will start this post off with the fact that Texas is at it’s peak heat (at least in my opinion). Now, it’s pretty well known that Texas is hot in the summer. However, now we are hitting triple digit temperatures.

To combat that, I plan on using this recipe that I developed. Kheer – or Indian rice pudding, is an easy, cheap and utterly refreshing dessert. Unlike traditional puddings, kheer is on the liquidy side, so it leaves you feeling cooled when you are done eating it. Also, one of the key ingredients of this pudding is cardamom. A sweet and citrusy spice, cardamom lends this dessert an exotic kick that blends perfectly with the milk. Just to add a little texture, I mixed in some sliced almonds to cut through the soft, almost mushy rice.

On one last note, in this recipe, I used a special type of rice that has already been pressed and flattened into a thin flake. You can use any type of rice for this, but in my case I had this on hand and thought it would break down nicely in this dish.


  • 4 cups milk
  • 1/3 cup flattened rice, or 1/4 cup of any other type of rice
  • 1/4 cup sugar, you can add more if you wish after this dessert is chilled
  • 1 tbs ground cardamom powder (Try to find this at a Indian grocery store as this spice can be heavily overpriced in non-specialty stores.)
  • A few tbs to taste of sliced almonds or crushed pistachios

Step 1: Mix all ingredients in a medium saucepan. Bring to a boil while constantly stirring. It is essential to keep the milk moving over the heat or the fat in the liquid will burn.

Step 2: When the milk is at a heavy boil, reduce the heat to medium, stirring occasionally. Cook 15 to 20 minutes until the rice is fully cooked and starting to fall apart. You want the rice to be pretty soft and mushy as that will help thicken the milk slightly.

Step 3: When the kheer is fully cooked and has a texture similar to thin oatmeal, pull the pan from the heat. Set aside to cool to room temperature. Then, store the kheer in the fridge to cool fully. You want this ice cold.

Step 4: Serve with more nuts sprinkled on top.


Apple tart with oil based, vegan crust


I’m back guys! Sorry for the minor delay. In this post, I am going to show you guys a simple, but beautiful apple tart that uses an oil-based crust.

I made this tart with the idea that it would be similar to a French alternative, the tarte aux pommes. In the French version, there is a layer of apple compote that glues the apple slices to the crust. However I didn’t like how mushy it could be. So I mixed the French and American style pies to make this result. Similar in appearance to a tarte aux pommes, this recipe has the texture of traditional apple pie. Crunchy, chewy and juicy, this is a pretty dessert to make if you have a few spare apples on hand.

Also, in case you guys have never used an oil-based crust, it is very similar to the traditional alternative. Only this one is more on the crumbly side. If you want an easier crust recipe – this is a good option since you just press it into the mold. (Original crust recipe from King Arthur flour.)



1 1/2 cups all purpose flour (I threw a little whole wheat flour in too)
1/2 tsp salt
1 tsp sugar
1/4 tsp baking powder
1/3 cup vegetable oil
3 to 4 tbs water


3-4 apples, sliced thinly with the skin on (the skin helps give visual interest/texture)
3 tbs sugar
2 tbs butter, cubed (optional)
1 tsp ground cinnamon


1 tbs orange marmalade or apricot preserves
1 tsp lemon juice, orange liqeur or water

Step 1: Preheat the oven to 400 degrees fahrenheit. Mix all of the crust ingredients in a large bowl until you achieve a large ball. Press into an ungreased pie dish or tart pan. Prick the bottom of the pan with a fork to create vent holes.

Step 2: Mix the sugar, apple slices and cinnamon in a bowl. The apple slices should be a couple millimeters thick. Layer them in a flat, even spiral around the base of the tart pan. Place a few cubes of butter on top of the apple slices. Bake around 40 minutes until the crust is flakey and the apples start to shrivel up and soften. If the crust browns too fast, cover it with a layer of foil.

Step 3: When the tart is fresh out of the oven, rest it on a cooling rack. While it is cooling, microwave the orange marmalade so it liquifies, then add the juice/liqueur/water to thin it out. Using a pastry brush, dab the marmalade mixture over the surface of the apples. This will keep the tart from drying out.


No-churn chocolate cherry ice cream

chocolate cherry ice cream

So I can’t take full credit for this post. I have always wanted to master a good, easy method for ice-cream making. While the obvious route would be to buy an ice cream machine, I found that the one I had didn’t incorporate enough air into the cream and left me with an unmanageable block of ice. So, when I saw this technique in a Buzzfeed video, I knew I had to give it a shot.

Like the video says, this method is simple. All you need is a mixer (or a whisk if you don’t mind a lot of hand mixing). However what I will take credit for in this post is the flavor combination – which I must admit is one of my all-time favorites. I’ve always had a slight weakness for cherries mixed with amaretto. Cherry and almond go so well together. However, this recipe also mixes all the flavors and textures that make a good dessert. Creamy, crunchy, sweet, creamy.

Of course, you guys can switch out your flavor combinations. Not legal for the amaretto? You can sub in almond extract. Want more chocolate? You can mix cocoa into the whipped cream and then add the chocolate chunks. The only key here is that you use heavy whipping cream (compared to a less fatty whipping cream) or you will not get as stable of a mix for the freezer.



  • 1 pint heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup pitted, chopped fresh cherries soaked in one shot of amaretto
  • 1/2 cup roughly chopped dark chocolate


Step 1: Whip whipping cream until you get stiff peaks. Start the mixer slow and slowly increase the speed to prevent splattering cream everywhere. Pour in the sweetened condensed milk, mix again until well combined.


Step 2: Mix in the cherries, remaining cherry juice/amaretto and chocolate. Be careful to not over mix or you will deflate the ice cream base.


Step 3: Pour mix into a dish. Cover it with a sheet of plastic wrap, making sure to have the plastic touch the surface of the cream. Tuck the plastic into the edges created between the cream and the edge of the dish, this will create a good seal that will prevent the surface of the cream from drying out or absorbing any smells lingering in your freezer. Freeze overnight.


Roasted strawberry ice-cream sandwiches

ice final

One of the best memories I have from elementary school was scrounging up a dollar to contribute to my “I want ice-cream” fund. On the days when that did happen, there was no better joy I remember than almost falling into the cafeteria’s ice-cream freezer in my search for cookies and cream bars.

Which is my theme for this week. Childhood favorites. I have three posts lined up that focus on my favorite foods from when I was younger: ice cream, peanut butter and jelly sandwiches and mac and cheese. Only now I am updating them.

This will be my first post on the subject, a roasted strawberries and cream bar.

This is a very easy recipe that doesn’t actually use ice cream. It uses whipped cream. I found that this gave the bar a good density while also making the sandwich pretty light. With all of the air blended into the cream, it instantly melts in your mouth once you bite into it.

Let’s just say these won’t last that long.


  • 12 graham cracker squares
  • 2 cups hulled, quartered strawberries
  • Juice of one medium lemon
  • 5 tablespoons sugar (divided into 2 parts of 3 tablespoons and 2 tablespoons)
  • 1/2 tablespoon olive oil
  • 1/2 cup whipping cream
  • Zest of one medium lemon



Mix the strawberries, juice, 3 tablespoons of sugar, and ½ tablespoon of olive oil in a bowl.


Line a baking sheet with a greased sheet of aluminum foil. Fold the edges up to create walls – this will lock all of the juices inside and prevent heavy burning on the baking sheet. Pour the strawberry mixture on the foil, making sure to leave behind any juice that accumulated at the bottom of the bowl.


Roast the berries at 400 °F for 30 minutes, stirring them once after 15 minutes. This will coat them in any juices they release. Take them out and cool completely.


Once cooled, take the strawberries and roughly chop them in a food processor. This can also be done by hand. Set aside.


Whip the half cup of whipping cream and 2 tablespoons of sugar. Continue until you achieve stiff peaks. (The whipped cream on the whisk attachment should stay upright when turned upside down.)


Gently fold in the strawberry mixture and lemon zest.


Taking a graham cracker, dollop a good amount of whipped cream in the center. The amount is up to you, but keep in mind that my yield will make about 6 square-shaped sandwiches. Place another graham cracker on top.

Freeze for 3 – 4 hours.

If you want a really clean edge, like shown in the photo, before freezing use a spatula to completely fill any gaps between the crackers. There should not be any space left. Then when the sandwiches are completely frozen, a sharp knife can cut away the edges for a pretty layered effect.


ice final

Also, don’t forget the chocolate drizzle.