Top 10 Recipes of 2014

A quick flashback of the most viewed recipes of 2014! Let’s see what your favorites have been!

Top 10 Recipes of 2014

This year has been great for me, I started my blog which went on to become a super fun experience. Initially it was just a medium to share the food I made but now it has grown into something bigger! Now, it’s all about developing and trying new recipes, taking pictures (which I didn’t know I’d enjoy so much) and interacting with all you people! I’ve made and published close to 100 recipes, but some were clearly more popular than the others! Here are the top 10 most viewed recipes in the year 2014..let’s see how many you’ve tried! 🙂

  • Eggless Lemon Drizzle Cake – This cake recipe is my top viewed post and my most favourite too! Super moist lemon cake with a tangy lemon drizzle, this has honestly got to be the best lemon cake I’ve ever tasted! If there’s one thing you have got to try from my blog, it’s this for sure. Check out the recipe here.

Eggless Lemon Drizzle Cake

  • Half and Half Chocolate Chip Cookies – My all time favorite cookies and by far the coolest looking! These half vanilla and half chocolate chip cookies are simply the best, at least for the people who are indecisive, because with these you can have the best of both the worlds! Check out the recipe here.

Half and Half Chocolate Chip Cookies Half and Half Chocolate Chip Cookies


  • Apple and Cinnamon Jam – A lot of you may not know that I have this recipe on the blog because it was actually one of the first few recipes I posted when I started blogging. My Apple and Cinnamon jam is made with no pectin and very basic ingredients, it’s great for winters! The pictures are horrible but I might just re-shoot it in a few days 🙂 Check out the recipe here.

apple cinnamon jam

  • Super Easy Lemon Butter Biscuits – Again a recipe that was posted when I started blogging, these biscuits are tender, flaky and bursting with lemon flavour that goes amazingly well with the butter. They’re really easy to make and inspired by a recipe that Rachel Allen posted! Check out the recipe here.

lemon butter biscuits


Chocolate Swirl Banana Muffins


  • Peanut Butter Swirl Brownies (eggless) – There’s peanut butter (which is great) but then there’s peanut butter with chocolate, which as you can imagine is greater than great. It is (and I’m sure when I say this), the BEST combination in the entire world. I could marry them off and eat their kids, that’s how much I love this combination! So naturally these brownies are the best you’ll ever eat..check out the recipe here.

Peanut Butter Swirl Brownies (eggless)


  • Classic Banoffee Pie – This British classic is a layered dessert and is nothing short of fabulous. A simple biscuit base, topped with homemade caramel and fresh bananas is finished off with freshly whipped cream, you can also sprinkle some grated chocolate on top! Find the recipe here.

Classic Banoffee Pie


Lemon Cupcakes with Lemon Icing


Peanut Butter White Chocolate Chip Cookies


  • Homemade Garlic Breadsticks – These twisty garlic breadsticks are a hit with my family and apparently with you guys too! This recipe is really versatile and I made another version using it, my Cheesy Garlic Breadsticks! Check out the recipe for my homemade twisty garlic breadsticks here and for my cheesy garlic breadsticks here.

Garlic BreadsticksCheesy Garlic Breadsticks

So these were my Top 10 Recipes in the Year 2014 ! Tell me which ones you loved and the ones you tried, I’d love to hear from you!

Hope you all have a an amazing time tonight and a super successful year 2015!

Lots of Love,

Radhika !


Snowflake Chocolate Cookies and 1 Year Anniversary Giveaway!

The fudgiest chocolate cookies you’ll ever eat, topped beautiful snowflakes made with a really simple icing! My Snowflake Chocolate Cookies are perfect for this chilly weather!

Snowflake Chocolate Cookies


Before I start raving about these cookies let me just tell you that

Sugar & Spice by Radhika is 1!

SSBR is 1

Last year on 23rd December I posted my first recipe on this blog, and I haven’t stopped since. It’s been a superb year full of my baking shenanigans and I’d like to thank you all for being a part of it. Especially all the bloggers on WordPress who’ve been sooooo kind to me! To celebrate my blogversary, I’m giving away a Philips hand mixer to anyone who tries my recipes and gives it their own personal twist! For more information and to take part in the contest, please head over to my Instagram profile NOWWWW! 😀

SSBR is 1


Back to my cookies nowww…

Snowflake Chocolate Cookies



Winters are here and in Delhi they’re really chilly this year. The temperature is way lower than London’s and you can actually feel the chill creeping into your bones, I mean seriously! So I decided to bake (because that’s my answer to everything these days) and I baked these glorious looking snowflake chocolate cookies! For my cookie base I used my ultimate chocolate cookie recipe inspired by Sally’s Baking Addiction and the icing is NOT royal icing, it’s a really simple mix of icing sugar, milk and vanilla essence! The icing is great because I do not need raw eggs to make it, it’s really simple and vegetarian and needs no whipping like royal icing does!

Snowflake Chocolate Cookies


Snowflake Chocolate Cookies


Make these Snowflake Chocolate Cookies before the winters are over and enjoy them hot with my Hot Chocolate ! They’re oeey gooey, fudgy, and everything you want  a chocolate cookie to be plus with gorgeous snowflakes on top! Snowflake Chocolate Cookies

Recipe: Snowflake Chocolate Cookies

Makes: 15 cookies  Prep Time: 1 hours 20 minutes    Baking Time: 11 minutes


For the chocolate cookies

  • All Purpose Flour, 1 cup or 130 grams
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, 1/2 cup or 60 grams
  • Salt, 1/2 teaspoon
  • Softened Butter, 1/2 cup or 100 grams
  • Powdered Sugar, 1/2 cup or 60 grams
  • Dark Brown Sugar, 1/3 cup or 100 grams
  • Egg, 1
  • Vanilla Essence, 1 teaspoon
  • Milk, 2 tablespoons (if required)

For the icing

  • Icing sugar, 175 grams
  • Milk, 2 tablespoons
  • Vanilla Essence, 1 teaspoon


Sift together flour, cocoa powder and baking powder (also salt if you’re using unsalted butter) in a bowl and keep aside.

In a separate bowl, whisk butter until light and fluffy, about 2-3 minutes and then add in the sugars (powdered and white). Whisk the sugars and butter until they’re properly combined for about 2-3 minutes. Now add in the egg and whisk again for a minute. Add in vanilla essence.

Add the dry ingredients to the wet ingredients little by little. Fold the ingredients together until you no longer see dry flour. Add the milk now and mix it in the dough.

Fold this cookies dough in cling film or foil and chill in the refrigerator for 1 hour. Chilling for an hour is must but 2 hours is preferred. This will make your cookie dough easier to handle.

Once your cookie dough is chilled take it out of the refrigerator and preheat the oven at 200 degrees Celsius for 10 minutes.

Line your baking tray with foil or parchment/butter paper.

Take about 1 tablespoon of dough from the dough and shape it into individual balls and slightly flatten them. Do not flatten them too much because the cookies will spread.

Bake the cookies in a preheated oven at 180 Degrees for 11 minutes. The cookies will appear to be really soft at first but they will firm up a bit once they cool down.

Now for the snowflakes!

While the cookies are cooling down, make your icing. Add all the ingredients listed under “for the icing” and mix them until all the icing sugar is mixed and you have a thick sheen less icing. Make sure your icing isn’t runny, you can assess that by looking at the amount of sheen in it. If your icing is really shiny that means it’s liquidy, add more icing sugar to it until the shine dulls out. Slightly runny icing is good as that will be easier to work with.

Now add the icing in a piping bag and cut the bag (very little) from the mouth to make way for the icing to come out. Start making the snowflakes once your cookies are completely cool. Refer to my video below to learn how to make it.


Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

Looking for more cookie recipes, check these out…

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

White Chocolate Chips and Cranberry Cookies

White Chocolate and Cranberry Cookies

Chocolate Chip Sprinkle Cookies

Chocolate Chip Sprinkle Cookies

Oatmeal Chocolate Cookies (eggless, gluten free and sugar free)

Oatmeal Chocolate Cookies (eggless, sugar free and gluten free)

Gems Cookies (eggless)

Candy Cookies aka Gems Cookies

Peanut Butter White Chocolate Chip Cookies

Peanut Butter White Chocolate Chip Cookies

Gingerbread Cookies – 2 Ways

A Christmas classic, these Gingerbread cookies are really easy to make and are perfect to keep you warm this winter! 

Gingerbread Cookies


Christmas is here!

The season of fuzzy socks, hot chocolate and some gingerbread cookies is here! All one really needs this festive season is some festive eating, so I bring you these ever so popular (for obvious reasons) and easy to make Gingerbread cookies. You will be surprised to know that I have never baked gingerbread anything before (because they look perfect if I may say so myself) and I’m glad to report back that they’re not as intimidating as they look and sound. These gingerbread cookies are actually like any other cookies that you’ll find on my blog only with icing, which again is my easy version!

Gingerbread CookiesGingerbread Cookies

Gingerbread cookies are like any other cookies, the only difference is you use molasses or honey in them, I obviously went for the honey because it’s easier to find and these cookies still taste great. Another ingredient that you simply cannot miss is ginger powder, now before you freak out let me just tell you that ginger powder is not difficult to find. So head over to the nearest supermarket and get a jar.

Ideally the icing on gingerbread cookies or sugar cookies is royal icing which is egg whites and sugar, but I cannot fathom the thought of raw eggs topped on my cookies, so I went for my easier and equally delicious cookie icing made using icing sugar, vanilla and teeny bit of milk. It tastes great and there’s no raw poultry so we’re all safe! 😀


Gingerbread Cookies


I made two versions of gingerbread cookies, one is the regular version with cookie icing and the other was cut in shapes of Christmas trees to give these an added festive look, I decorated them with sprinkles! Don’t they look phenomenal? I cannot stop looking at these and it makes it so hard for me concentrate on the eating bit. :p

You can go crazy all you want and create as many types of cookies for your friends and family! Just have fun doing it!

Gingerbread Cookies


Gingerbread Cookies- 2 Ways

Makes: 18-20 large cookies    Prep Time: 3 hours 30 minutes   Baking Time: 15 minutes

PLEASE NOTE: All “Cup” measurements in the following recipe refer to measuring cups. Please do not confuse them with regular tea cups as that will ruin the recipe. Buy a set of measuring cups and make your life easier! 🙂


For the Gingerbread Cookies

  • Flour, 2 cups or 250 grams
  • Ginger Powder, 2 teaspoons
  • Cinnamon Powder, 1 teaspoon
  • Baking Powder, 1 teaspoon
  • Salt, 1/4 teaspoon
  • Softened Butter, 1 cup or 200 grams
  • Light Brown Sugar, 1/2 cup
  • Dark Brown Sugar, 1/4 cup
  • Honey, 3 tablespoons
  • Egg, 1 (at room temp.)
  • Vanilla essence, 1 teaspoon

For the Icing

  • Icing sugar, 175 grams
  • Vanilla essence, 1 teaspoon
  • Milk, 1-2 tablespoons
  • Food color (red/pink), a couple of drops
  • Sprinkles


In a bowl, sift together flour, ginger powder, cinnamon powder, baking powder and salt and keep aside.

In a separate bowl, whisk butter until pale in colour (for about 2 minutes). Add the sugars to it and whisk until they’re combined (about 2-3 minutes). If you cannot find dark brown sugar use light brown sugar in place of it. Avoid using white granulated sugar in the recipe.

Add in the honey, egg and vanilla essence and mix until they’re combined. Avoid over mixing at this stage.

Add in the dry ingredients that you set aside in the first step to the wet ingredients little by little and keep mixing with a spatula until everything is combined and you have a dough. The dough will be tough to get together in the beginning but you can add a teaspoon of milk to help you get it together. Do not make it too wet but the dough shouldn’t too hard to work with too at this stage.

Cover the dough with foil and refrigerate it for 3 hours or overnight.

Take the dough out and start preheating your oven at 180 degrees Celsius.

Roll out the dough to about 1/8th of an inch thick and cut out shapes using cookie cutters. You can use any cookie cutter that you fancy. Make sure you sprinkle flour or icing sugar on the kitchen top and on the dough to avoid sticking.

You may have to do this in batches depending upon the size of your oven. Bake the first batch and cover the dough for the second batch so that it doesn’t dry out. Once your first batch is ready, you can start rolling the second batch and making cookies like usual.

Gingerbread Cookies


Once you cut out shapes, transfer them to a baking tray and bake the cookies for about 12 minutes at 180 degrees celsius. If they’re not golden just yet, bake them for 3 more minutes until the edges start to become golden.

Cookies will be soft when you take them out so them cool as they will slightly harden after that.

While your cookies are cooling down you can prepare your icing, mix icing sugar, vanilla and milk in a bowl using a spoon until you have a white thick cookie icing. Whisk this for a minute so that no lumps are formed.

Take 1/3rd of this icing and transfer it to a second bowl. Add food color to to it and leave the larger portion of the icing white, you’re going to need a lot of white.

Start the fun part! Decorating!

Gingerbread Cookies


Step 1: Outline the gingerbread man cookies with white icing and make eyes, smile and buttons using the colored icing.

Step 2: Outline the Christmas tree cookies with white icing and then fill it will white icing too. You can also go for a green color. Top with sprinkles while the icing is still wet and let it dry down.

Step 3; Leave the cookies to dry down for about 2 hours.


For more Christmassy recipes..stay tuned !

Gingerbread cookie recipe adapted from Melanie Cooks. Cookie icing recipe is Sugar & Spice by Radhika original.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

Looking for some more Christmassy recipes? Try these..

Dark Chocolate Raspberry Brownies

Dark Chocolate Raspberry Brownies

White Chocolate Cranberry Cookies

White Chocolate and Cranberry Cookies

Caramel Brownies

Caramel Brownies

Red Velvet Chocolate Swirl Brownie Bars

Red Velvet Chocolate Swirl "Brownie" Bars

Roasted Red Pepper Pomodoro Pasta

A perfect lunch recipe, this Roasted Red Pepper Pomodoro Pasta is one hearty meal! It’s easy to make and the taste will melt your heart!

Roasted Red Pepper Pomodoro Pasta


Roasted Red Pepper Pomodoro Pasta

Winters are here and all I need is food that is hearty and full of calories. This Roasted Red Pepper Pomodoro Pasta solves the purpose completely! It’s a really simple pasta dish with pomodoro sauce that’s made with onions,  garlic and tomatoes, and to give it a slight twist I add roasted red peppers to it. The red peppers give away a slight sweetness which goes perfectly with the tartness of the tomatoes. And I make this sauce in a mixture of olive oil and butter so in one word this is – PERFECT. 🙂

Pomodoro sauce is  an Italian classic made in olive oil. You start off by heating oil but I add butter for added taste, then you add garlic and slightly golden it. Once your garlic is slightly golden you add onions and sweat them which basically means cooking them until they’re transparent and almost golden brown. Once your onions are done you add fresh tomato puree to this mixture and boil it for a minute and finally simmer the heat and let it cook for atleast 15 minutes until the sauce is deep red in color. Patience is the key here, the longer you let the tomatoes cook the better your sauce will taste. To add my little twist I add roasted peppers to this sauce. The pepper being sweet balances out the sauce and makes it taste FANTASTIC!!

Roasted Red Pepper Pomodoro Pasta


RECIPE: Roasted Red Pepper Pomodoro Pasta

Serves:2     Time: 30-45 minutes


  • Pasta, 2-3 cups (I used conchiglie or shell pasta)
  • Water, 500 ml
  • Olive Oil, 3 tablespoons
  • Butter, 2 tablespoons
  • Garlic, 5-6 cloves, chopped
  • Onions, 1 1/2 bulbs, chopped
  • Tomatoes, 3, pureed (To puree tomatoes simple whizz them in a blender until smooth)
  • Red pepper, 1
  • Italian seasoning, 1-2 teaspoons
  • Salt and pepper, as per taste
  • Parmesan cheese, to sprinkle on top


Boil water with 1 teaspoon of salt and add in the pasta to it. Boil pasta until al dente or just cooked. Make sure it has a bite and is not too soft (Refer to the packet for timing instructions) When you drain the pasta make sure you save a cup of the water. We will use it to make the sauce.

To roast pepper: Slice the bell pepper length wise and line it on a baking tray, skin side down. Drizzle lots of olive oil on it and some salt and pepper. Roast/only top grill on in the oven at 150 degrees for 15 minutes.

In a separate pan, heat olive oil and butter slightly, and add chopped garlic to it. Add in the onions once the garlic is slightly golden in color and sweat them. Cook the onions on low heat until they’re transparent and slightly golden brown. This should take around 8-10 minutes on low heat.

By this time your pepper will be done, the skin will be charred after the 15 minute mark and the flesh will be extra soft. Let the pepper cool down and then peel off the skin. Whizz the pepper in a blender/chopper until it’s really smooth. Keep aside to be used later.

Roasted Red Pepper Pomodoro Pasta

Next step is to add in the tomato puree to the golden onions and boil this sauce for 30 seconds and then simmer the heat. Let the tomato sauce cook for about 15 minutes or until all the water is gone and it’s deep red in color.

Add in the pepper puree set aside, some pasta water (about 20 ml), salt, Italian seasoning to it and cook until smooth. The sauce will be chunky and rustic, if you like it smooth you can whizz it in a blender. I prefer it chunky!

Add the sauce to the pasta in a pan and cook them together, add some parmesan cheese on top and enjoy hot!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

Looking for similar recipes? Try this…

Spaghetti in Olive Oil, Garlic and Chili Flakes 

Spaghetti with Garlic, Olive Oil and Chili Flakes