After my 1000th post on the blog, I had stopped counting my posts. WP does tell me how many posts I am on now, but unlike before it doesn’t excite me anymore. I have enough to cover and I would like to go on till I am able to, without really bothering the numbers. But today, there is one reason why I am really excited. I was randomly going through the number of “my recipes” a couple of weeks ago and I noticed that it was almost reaching 1000! Seriously? I really can’t believe the number myself… And today, with this post, the blog hits 1K recipes!
I was never a cook enthusiast… Sure, I love to eat and a good meal satisfies me like anything else. I love sweets that are not high on sugar and enjoyable. I love good company with food. That is basically me. But I had never loved cooking. The kitchen was never my best friend. I entered it with the only intention of getting out of it as soon as I could. It was the case when umma tried to teach me basics of cooking. It was the case when HD and I got married and he tried to teach me some essentials for us to survive. It was the case when we had Rasha and we relocated to be with my parents. It never changed till umma decided to start taking her long breaks and go home. And that happened approximately eight years ago…
I had no other option than to cook since I had three male mouths to feed – D, HD and B. And then I had to eat, and I had Rasha too. Nobody would like restaurant meals everyday, right? That’s how it all began. I scrapped through some cut outs, some little books that came with the newspaper, those calls to umma for “how-to-do-it”. The Malai Chicken is what triggered it all. D’s comment as he came through the house changed my entire outlook towards cooking. It piqued my interest and from then started the whole process of searching for new recipes to try. The blogs that I started following during that time only triggered my interest further, not to mention the amazing clicks too. Slowly and steadily, “The Big Sweet Tooth” was born and it completed four years of existence in due course, now running through its fifth year.
Time and again, I have mentioned on the blog, I don’t know if I am really happy about the way my blog has gone. It hasn’t had huge success in terms of blog hits or numbers or followers on social media platforms. But somehow more than that, the experience I have gathered, the relationships that have come by, the heart warming messages that readers write, the pictures of their trials – these are the small things that have kept me going and enjoying the process, without getting bogged on the other aspects of blogging. I have to say, blogging has become more of a career now for many, with some earning figures that we may not even be able to imagine, but just like every career, it needs a lot of hard work and as per my schedule, at the moment, I am not able to give it my 100% in that way that I can stop working and make this my financial source. But everything other than money that has come to me through blogging is definitely something I cherish, something that makes me go on, something that pushes me to post as much as I can.
The joy I derive from trying new dishes and succeeding, of clicking on props and boards, comments that come by and the interest some show – all this gives me motivation to go on and on. A couple of weeks ago, HD and I were arguing about where we need to get a house. While I thought that having one in Calicut was a better option – being in the center of both our places – he thought it better to get a house built on one of the plots that we had taken a few years ago close to his locality. His reason? “When we grow old and the girls are gone, you will continue with your blog and friends, while I will have nothing to do. So at least let me keep my circle of people around my place!” 😀 I just stared at him for a moment and starting laughing. I always thought he never bothered but he has surely gauged my madness towards blogging. At the moment, I wish I could do till I am on the face of the earth, but who knows about the future? So let it go on till it goes on… 🙂
It wasn’t tough trying to choose the recipe that would be a part of this little celebration of mine. I had mentioned earlier on the blog that Rasha had asked for Tiramisu for her birthday and I would try to post it as soon as possible. “Tiramisu” in Italian means “pick me up”. And who wouldn’t want to pick up a good tiramisu? The dessert that brings together the deliciousness of cheese, coffee and lady finger biscuits is truly a class apart. The classic tiramisu is made with raw eggs – yes, you heard it right, raw eggs! There is absolutely no cooking involved and then the other ingredient is just the mascarpone cheese. Naturally, while making it for the girls, I was not really sure of wanting to give raw eggs and hence chose to make this eggless version + make it chocolaty too!
You can imagine how three people were standing behind me waiting for me to finish shooting this dessert! I am thankful I saved up the piece in the plate, otherwise I wouldn’t have got that too! It was AH-MA-ZING! I went in for melted chocolate in the mascarpone cheese – whipped cream mixture and dipped the longfinger in some mocha, instead of just plain coffee, so that was double chocolate treat! All of us enjoyed digging and cleaning up the dish almost immediately. I made the dessert in an 4 x 6 inch pan, you can double or triple the recipe to fit into an 8 x 8 or 9 x 13 inch pan! And you should know by now, tiramisu is never too much for anybody! 😉 Off to the recipe…
Eggless Chocolate Tiramisu
- 200 gm whipping cream
- 2 tbsp sugar
- 125 gm mascarpone cheese
- 1/4 cup milk chocolate chips melted and cooled
- 1 tsp vanilla extract
- 14-15 long finger biscuits
- 2/3 cup mocha 1/3 cup water + 1/3 cup milk + 1 tsp coffee + 1 tbsp cocoa powder, whisked, boiled and cooled
- Beat the cream and sugar till whipped.
- Add in the mascarpone, melted chocolate and vanilla extract and whip till combined.
- In a small pan, dip the biscuits into the prepared mocha and layer. Spread half the mixture.
- Dip and layer the remaining biscuits and layer on top. Spread the remaining mixture.
- Allow it to set overnight in the fridge.