Crunchy Rose Flavor Frozen Yogurt

Who doesn’t like frozen yogurt. NO ONE !!! How we love the feeling of eating yummy frozen yogurt when we go out for a drive or after a tiring yet fulfilling shopping spree. But sometimes making something at home and feeling the same feeling gives you a sense of achievement (that is how I feel every time I make something at home). So when I tried this frozen yogurt I absolutely loved it. I just cant wait to experiment and add a few more different flavors which obviously I will keep updating you about it.

This is my first recipe on this blog and probably the easiest. I hope you try it and love it !!!

Crunchy Rose Flavor Frozen Yogurt

Crunchy Rose Flavor Frozen Yogurt

Crunchy Rose Flavor Frozen Yogurt

Serves 1-2

Ingredients –

1 to 1 1/2 cup yogurt

3 teaspoons Rose syrup ex. Roohafza

1 teaspoon caster sugar

3-4 tablespoon Muesli with nuts & raisins

Method –

1. Drain all the water from the yogurt by hanging it in a cheesecloth. Let it drain it overnight or minimum 3 hours.

2. In a bowl mix rose syrup with the yogurt. Keep tasting it after adding every spoon. You can increase or decrease the syrup according to your taste. Add the sugar in the end and mix it well.

3. In a glass jar or cup add half of the yogurt and tap it down. Add half of the muesli on top. Layer the remaining yogurt and muesli again. Cover it and place in the freezer overnight or at least 5-6 hours.

4. In the morning or one hour before serving shift the yogurt to the refrigerator from the freezer. This makes the yogurt soft and the texture perfect.


Ladurée: Sucre / The Sweet Recipes

Great things come in small packages…

Same line goes for Ladurée: Sucre / The Sweet Recipes.

Ladurée is a french bakery with delicious luxurious pastries and world famous macarons. The first store was established in 1862 at Rue Royale, Paris after a bread bakery was burnt in 1861. Louis-Ernest Ladurée started it and gave the interiors to the famous Jules Chéret . The invention of double decker macarons was started by Pierre Desfontaines, Louis-Ernest Ladurée’s grandson in 1930. From here onwards Ladurée never looked back. Being a prestigious bakery not only in France but London, Monaco, Switzerland, Japan, Italy, Lebanon, UAE, Saudi Arabia, Luxembourg, Kuwait, Ireland, USA, Brazil, Sweden, Australia, Hong Kong and Seoul.

Unfortunately in my very short trip (by short I mean 24 hours literally) to Paris. I did not get time to visit Ladurée. Will hopefully next time. But till then I have decided to bring the essence of Ladurée home, if that is possible. I realized I like to bring everything home, first Le Cordon Bleu and now Ladurée. (Face palm).Back to the book.

This cookbook is simply awesome. Even if you don’t cook. You need this book. It is a feast for your eyes. It makes you want go to the airport, book the next flight to Paris and go straight to Ladurée and eat everything there. Seriously the recipes are so elegant and luxurious in it. If you love to cook specially desserts and especially french desserts. You NEED this book !!! It has probably every french dessert recipe, at least that I can think of. I just cant wait to go to the kitchen and try a few things. This is a celebration book. When you have an elegant party/high tea or have invited your boss for dinner. This is the book for you. Parisaholics like me will for sure just keep staring at the book like it is priceless or something.

It covers all the recipes from Macarons (obviously), variety of small cakes, large cakes, pastries, tea cakes and confections. Adding to the wonderful collection is custards, cremes and puddings. Delicious tarts and tartlets, frozen & fruit desserts, drinks, biscuits & cookies. Completing the book with an amazing section of basic recipes which has everything you ever wanted. The recipes are by famous Ladurée pastry chef Philippe Andrieu. This book will stimulate your taste buds with its beautiful pictures. The food photography is done by Sophie Tramier and food styling by Christèle Ageorges. The book is translated in English by Kerrin Rousset. Cook or no cook you will definitely want to try and make the recipes in this book. I can’t wait to try and enjoy my “Paris feeling” at home.

Unboxing snaps follows –

It comes in an elegant cardboard box.


The book inside is wrapped with purple colored paper.


The book size is small but the cute and the chicness in it is perfect. The hardcover is covered with velvet.


The pages are thick with beautiful and amazing pictures of each recipe. The recipes are given with perfect detailing and with each recipe there is a chef’s tip.

All in all amazing book to have. Can’t wait to try all the recipes !!!

A Dream

“If you can dream it, you can do it. Always remember that this whole thing was started with a dream and a mouse.”
― Walt Disney

So quotes really inspire me. It doesn’t matter who said it. Quotes are just meant to inspire to you. That one line that connects with you and gives you hope. So this one here gives me hope that I should start doing something to get closer to a dream, which I am not being able to do since the past five years. So what am I planning to do that great, that it hasn’t happened since the past five years – go to Le Cordon Bleu and do the Diplôme de Pâtisserie course. This all started thanks to my very good friend AK (ADU ) I will hear good things from her when she reads this. Anyways five years back my mind was twisted between some career choices that I had to make. When I was 20 I had made a plan of what my life would be like in the next 7-8 years. Things were going as planned. But then obviously I spoke to too soon. Things went haywire when I turned 21. I was in a no entry lane or dead end you can say. At the crossroads of my life my very good friend Adu who knew about my baking obsession told me about Le Cordon Bleu. The day I went on that website I was so mesmerized. Because till now all I was doing was baking for fun but now I could imagine what all I could do with it.

There was a whole world out there. With great opportunities, with great people and great food. Seeing the website that day I realized my calling. But the dream wasn’t as easy as I thought it would be. My plans to attend Le Cordon Bleu kept changing and getting delayed for one reason or another. I have been waiting for it since I was 21 and now I am 25 !!! like seriously it is still not happening. But none the less I haven’t lost hope. So my plan from now on is – so what if I cant go Le Cordon Bleu for now, I will bring Le Cordon Bleu at home.

Inspired from Julie & Julia. I have reached a very nice arrangement. A bibliophile that I am I cannot help but finish a good book. But cookbooks I feel aren’t finished if you haven’t tried all the recipes in it. So my plan is to complete the The Chocolate Bible by Le Cordon Bleu. The Julie Powell style. Well I could have gone for Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes book but then lets not get too ambitious. The Chocolate Bible has ample of recipes to get me started. It literally has everything that you can make with chocolate.  My only concern is who is going to eat so much chocolate !!! Let me know if I have any tasters reading this.

The Chocolate Bible

The Chocolate Bible

So as Walt Disney said – If you can dream it, you can do it. I will dream on completing this book one day and trying each and every recipe in it and not gaining an inch !!! God willing …

I am super excited !!!

First Post !!!

First post !!! okay so what to write what to write ?? I have no clue. This is going to be a such an amateur post. But lets give it a try –

Lets start with why ToxicBaker. There are various reasons one being its a family thing my older brother is known as toxicdrift all over his tech community. Every time he mentions his nick to other people they all go like ohhh toxic and they imagine it like it is some other world name. So hoping I will get the same reaction  I thought why not toxicbaker ( I do like the sound of it). And obviously when I told my family about my blog name they all gave me a look and asked why toxicbaker. I thought about it and went in that deep intellectual looking out at the window and staring into oblivion thinking. The thoughts just came pouring out. You know when your so in love that you feel intoxicated. Exactly baking means so much to me that over the years I have become the toxicbaker. If that wasn’t less I also realized that when you are on a diet baking can be quite toxic. I am trying to loose weight since the past two years and not lost an inch why cause I continuously bake and “taste” my recipes. I don’t need to elaborate more on that. Psst. I keep blaming PCOD and my hormones but we all know the real reason.

I think that is the deal with all the foodies and cooks out there. Once you start cooking you wont stop. It is a weird addiction I think they should have a name for it or we will just come up with it. I totally think it is a addiction or a type of a killer disorder. I experience array of withdrawal symptoms myself. When I haven’t baked for days my hands start twitching. I keep looking at the cookbooks lying on the shelf, keep glancing at the kitchen. Eaves dropping on my family’s conversation that someone should just mention I feel like eating something sweet and I will run to the kitchen like my cat does all over the house 3 in the morning ( why that is a story for another post).  When I come to think of it, it has almost been 10 years since I have been baking. Baking started as a simple thing to impress a crush which landed into a hobby and now a career choice.

So starting a blog seemed the next right thing to do. What will be I doing here is a little bit of everything. Which I want us to discover together. Hope you had fun reading cause this is just the beginning 🙂