Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

While you should no longer decide a book by its cowl, you can order your dessert primarily based on how it sounds at Desserts & Co, the pastries and gelato boutique. CocoLoco, for instance, at this region in Raheja Mindspace, Hi-Tec City, is what it appears like. Inspired by the ever-present copra or coconut aid, this one is shaped like half a coconut. With pineapple salsa as the filling and wrapped in a coconut Malibu mousse layer and a chocolate exterior, it’s miles light and clean without a strong sweet aftertaste. “This dessert is among the rockstars in this pastry area,” says company chief Suresh Paul.


The 16-month-antique gelato and dessert region in Deccan Serai (attached to Palato Italian Restaurant) is a labor of techie Hanumanth’s love for sweet eats. Hanumanth is understood for his passion for meals and his different mission Ci Gusta is broadly raved about inside Hyderabad’s foodies’ circle. “The idea is to make desserts mildly sweet to use the natural sweetness of the elements in place of extra sugars,” he says as we bite into the CocoLoco.

Meanwhile, their Chocolate, Tatiana Vanilla, catches our interest. Inspired by the conventional Cuban cigar, this one is packed with chocolate Maquis mousse, a chocolate flourless sponge, and a whiskey hint. “It’s like a light snack that you may even devour on the go,” Chef Paul provides. “Hyderabadis, who are used to immoderate sweetness in desserts together with Double Ka Meetha, absolutely locate those mild cakes refreshing. They go in for seconds, and we’re happy because it makes a fantastic business experience,” he quips.

“We serve a ramification of treats, gelatos, and delicious desserts for all activities with chef-stimulated flavors. So we do a lot of experimentation, and yes, trial and error is a component and parcel of our work right here,” says Hanumanth. Their variety of gelatos comprises flavors and ginger apricot and Kesar Pista, which have an exceedingly Indian taste. “The variety changes, so you higher come via every month,” says Hanumanth.

I shrieked in horror at the chubby character in my bathroom as I stepped out of the shower. It took a second for my eyes to clean, and I realized that it had become best my spherical reflection inside the full-length replicate. Then I yelped again at how much weight I had won.

It changed into a weight loss plan time. At first, I hung my head in depression at the idea of saying goodbye to my expensive vintage, sugary buddies and switching to more healthy cakes. But it became time to start eating higher and cutting energy, so I summoned the courage to turn the highlight on my dessert dependancy. Occasionally, I determined to eat more calories at dessert than I fed on from the most important course!

Don’t Give Up on Desserts; There’s Hope!

Many human beings cut out desserts altogether. That stinks. There was no manner I ought to cross cold turkey and surrender my preferred part of a meal.

I started looking around, experimenting with recipes, and luckily observed many delicious alternatives to my favorite high-fats, carbohydrate-weighted-down dessert dishes. A more healthy dessert must not taste like cardboard with air icing!

- A word from our sposor -


Mindspace introduces cakes inspired