Brunch, Cakes

Banana Peanut Butter & Oats Muffins

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I woke up with an undeniable urge to bake. As you might know from reading my previous posts, sometimes I make pancakes or crepes when the mood strikes me. And there’s also that odd batch of sweet and/or savory muffins that makes the cut as well.

Today, while the rest of the family slept I scoured the fridge to see what I could make for breakfast. There wasn’t a lot to pick from (we had yet to go grocery shopping, heh) but that didn’t stop me. I see an (almost) empty fridge as a challenge, not a defeat.

 And so, here we are: Banana Peanut Butter & Oats Muffins. Not bad, if I do say so myself 😉

Ingredients:

  • 1 cup old fashion oats
  • 6 teaspoons of chocolate peanut butter powder 
  • 1 tsp baking soda
  • lemon juice from 1/2 lemon 
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup grape seeds oil
  • 2 cups cashew milk
  • 1 1/2 cup white rice flour
  • 1/2 cup coconut sugar

Preheat the oven to 350 F. Line 12 cup muffin pan with paper liners.

 Whisk together: flour, oats, sugar and peanut butter powder. Make a hole and add the two eggs, milk, vanilla extract and grape seeds oil. sprinkle the baking powder and add over the lemon juice. Stir until the flour mixture is moistened – do not overmix. 

 Using a medium size ice-cream scoop, pour the batter into the muffin cups. Each cup will get 2 ice-cream scoops. 

 Bake until muffin top springs back when lightly pressed, it should take no longer than 20 minutes. Leave to cool for 5 minutes in the pan then move the muffins to a wire rack to cool completely.

 And, if you’d prefer a bit more sweetness you can top the muffins with a teaspoon of Nutella. Yum! 😊

Bon Appetit! ❤

Makes: 12 muffins; preparation: 10 – 15 minutes; baking 15 – 20 minutes.

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Cakes

Butternut Squash Coffee Cake

In the previous post ” Homemade Almond Milk” I found inspiration on “pastryaffair.com” website.  I decided to give it one more try after making the successful Almond milk ;). This time my inspiration was for a dessert: “Pumpkin Espresso Bundt Cake”.

I guess it was another success if I consider that my daughter who does not eat pumpkin or butternut squash ate several slices and even she said ” really is this a pumpkin cake ?”  She just loved it 🙂

Ingredients 

For the  Cake

  • puree from 1/2 of a large butternut squash
  • 4  eggs
  • 3/4 cup grape seed oil
  • 3/4 cup brown sugar
  • 1 tablespoon bourbon
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon

 For Coffee Filling 

  • 1/2 cup brown sugar
  • 1 tablespoon hazelnut instant coffee NESCAFE
  • 1/2 teaspoon ground cinnamon
  • 1 cup semisweet chocolate bites

Preheat oven to 350 degrees F. Lined a backing sheet with backing paper.

Wash and cut the butternut squash in pieces. Place the pieces on a backing sheet and bake them for about 30 minutes. I like to cut the squash in pieces as I always like to enjoy a few pieces. Yummy 😉 Of course you don’t have to do this, you can cut the butternut squash in  in half or quarters if it’s too large and bake it. Let the squash coll it down before using it in the cake.

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For the cake, in a large bowl beat together the squash, eggs, oil, brown sugar,  and bourbon. In another  bowl mix together the two flours, baking powder and cinnamon . Add the flour mixture to the squash mixture and mix well until all ingredients are combined.  Set aside.

For the espresso filling, whisk together the brown sugar, cinnamon, and instant coffee. Set aside.

In a prepared baking pan, add half of the cake batter. Sprinkle half of the coffee filling and add the chocolate bite. Press lightly just to be sure the bite are sticking to the batter. Spoon in the other half of the squash batter and even it with a spatula. Sprinkle the coffee filling  left.

Bake for about 40 to 45 minutes depending on the oven. check the center of the cake with a toothpick; if it’s coming pit clean the cake is ready. Let it cool in the pan for about 15 minutes before transferring to a cooling rack. Cut it in small pieces and enjoy it.

I know I have 😉

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Cakes

Cinnamon Apple Cake

My hubby is a huge fan of classic Pumpkin Pie. He can have pumpkin pie  actually all year around. And this is not all. He can have it for breakfast, lunch and dinner. LOL

For me and my daughter the favorite is Apple pie.We like the classic American apple pie or Romanian that my mom use to make. I usually look and try all kinds of variation of apple pie or apple cakes.

Recently I found my inspiration on a blog I recently followed: Z.Y. DOYLE with Cinnamon Apple Cake that just stuck in my mind from the moment I read it.

I have to admit it was the right choice. We finished this cake in about 24 hours. When we had the last piece in the box my daughter started to count who had the more pieces so she can see if she can have the last one LOL  And I was asked to make it again.

However, due to some dietary restrictions I have ( I cannot eat butter along with a long list of other things ) I changed the original a little bit but even so it was a huge success.

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tbsp t baking powder
  • 1/4 t salt
  • lemon juice form half of lemon
  • 5 small  granny smith apples
  • 1 1/4 c granulated sugar, divided
  • 1/4 cup of Sultana raisins (soaked in 1 tbsp of rum extract and 2 tbsp water)
  • 2 t cinnamon
  • 1/2 cup sour cream 5%
  • 1/4 cup of grape seed oil
  • 1 tbsp vanilla extract
  • 4 medium eggs, room temperature

Directions:

Preheat oven to 350°F. Lined a baking pan with parchment paper. In a small bowl mix together the two types of flour, baking powder and salt. In a second bowl mix together the  1/4 cup of sugar and the cinnamon.  Save 2 tbsp for later. Please do not forget as I did. I just sprinkle some cinnamon and brown sugar on top 😦

Peel and core the apples and cut them in thin pieces. Drizzle the lemon juice over the apple pieces along with the sugar and cinnamon mixture. Set aside.

In a large bowl mix together the eggs and 1 cup sugar until creamy. Add the sour cream, grape oil, vanilla extract and mix well.

Fold the flour in the egg mixture. Drain the raisins of the liquid and add them to the mixture along with the apple pieces. Pour the mixture in the prepared pan and bake for about 45 minutes depending on oven. Let it cool in the pan for about 5 minutes and remove the cake together  with the parchment paper on a cooling rack. Cool completely and just indulge. 🙂

Apple slices covered in cinnamon and sugar mixture

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Ready for the oven 

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Ready to indulge

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Cakes, Uncategorized

Chocolate cake with cheese balls

I made this cake last year for Victoria Day. I decided not to post it as I wasn’t completely happy with the pictures I took. However, this recipe is too delicious not to share!

One day I will be making it again and hopefully we can see a section as well 😉

Ingredients for the almond cheese balls 

  • 250 g ricotta cheese
  • 50 g almond ground
  • 2 tbsp sugar
  • 2 egg yolk
  • 1 tsp pure almond extract

Ingredients for the cake:

  • 5 eggs
  • 6 tbsp brown sugar
  • 50 g semisweet dark chocolate
  • 3/4 cup all purpose flour
  • 1/2 cup almond ground
  • 1 tsp baking powder
  • 1 tsp pure almond extract

Ingredients for the chocolate glaze:

  • 100 gr semisweet dark chocolate
  • 2 tbsp butter
  • 100 ml milk
  • 1-2 tbsp sugar

Decoration: 

  • 100 gr almond slices

 

Preheat the oven to 375 F.

Melt the dark chocolate using bain marie technique. Set aside and let it cool.

Using an electric mixer, mix together the  ingredients for the cheese balls. Form the cheese balls, about a  chestnut size. Place them in a prepared cake form lined with baking paper.

Mix together the eggs and sugar until creamy and double in volume.  Add the chocolate, almond extract, flour,baking powder and almond ground . Mix well until all ingredients are incorporated. Do not over mix.

 

Pour the cake mixture over the cheese balls. Bake for about 30 minutes.

In a non stick skillet brown a little bit the almond slices.

In a pan add the milk, butter and sugar. Brake the chocolate into pieces and add it to the pan. Mix well until smooth. Pour over the cake and decorate with almonds slices.

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Enjoy 🙂

 

 

Cakes, Muffins and other sweets

Pumpkin Cake for a Pumpkin lover

Three layers pumpkin cake with cream-cheese pumpkin filling covered in chocolate ganache. I found the inspiration on Life’s Ambrosia’s page and I was so happy.

My daughter is not fond of pumpkin or squash of any kind and yet this was the first dessert with pumpkin she tried and enjoyed. For me that says it all 🙂

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Ingredients for the cake:

  • 1 cups butter, softened
  • 1 1/2 cup sugar
  • 3 medium eggs
  • 1 1/2 cup of all purpose flour
  • 1/2 cup almond ground
  • 1 tbsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1 3/4 cup pumpkin puree

Ingredients for the filling:

  • 2 x 250 cream cheese, softened
  • 1/4 cup of sugar
  • 1/4 cup of pumpkin puree
  • 2 tbsp butter, softened

Ingredients for the ganache ( 3 ingredients chocolate gahache without heavy whipping cream )

  • 225 g ( 8 oz ) semi-sweet dark chocolate
  • 4 tbsp butter
  • 1/2 cup of milk

Instructions:

Preheat oven to 350 degrees. Lined with baking paper a removable bottom round cake pan.

In a large bowl mix together the butter and sugar until fluffy. Beat in the eggs one at a time. Scrape down the edges after adding each egg.

In a second bowl stir together flour,  almond ground, baking powder, cinnamon and nutmeg. Slowly add the the dry ingredients into the wet ingredients and mix until well combined. Add the pumpkin puree and fold into the bather.

Pour the bather in the prepared pan. Level well with a knife or a spatula.  Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool for several minutes. Gently remove the ring from the cake pan cake  and place it on a cooling rack after removing the bottom.

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To make ream cheese filling, mix together the butter and cream cheese. Add the sugar and mix until stiff but spreadable mixture forms.

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For the genache:

Place the chopped chocolate in a medium bowl on bain – marie. Do not allow the water to boil. After chocolate melts add the butter and stir to incorporate. Add the milk and give it another stir. The ganache should have a glossy look and it will thickened  in about half and hour at room temperature and much faster placed in the fridge. I would advise you to make the ganache when you assembly the cake and let it settle to room temperature.

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With a long knife or a cake cutter ( I used a knife ) cut the cake in three equal layers. Fill them with cream cheese filling. After finishing with the filling and the last layer is added it pour the ganache from the center and cover the full cake.

Before let it set in the fridge:

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Because I finished my cake at midnight I had to refrigerated for the next day:

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And a slice for you to enjoy:

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Thank you Des from Life’s Ambrosia for your inspiration!

Cakes

Four layers pumpkin and cream-cheese cake


Thanksgiving’s cake for 2010 : Pumpkin cream-cheese cake ! It’s a four layers cake filled with pumpkin cream-cheese filling and pumpkin cream cheese and chocolate  filling and frosted with chocolate icing and sprinkled with harvest colored sprinkles. It was a present for a birthday as well 🙂

 

Ingredients for the cake :

  • 8 eggs
  • 8 tbsp oil
  • 8 tbsp flour
  • 8 tbsp sugar ( I used brown sugar so I add 2 extra tbsp )
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 of a large can ( 790 ml ) pumpkin puree ( the other half you are going to use it for the filling )
  • 1 1/2  tsp pumpkin pie spices ( or 1 tsp cinnamon and 1/2 tsp nutmeg )
  • 1 of cup milk ( you can substitute with condensed milk or yogurt )

Ingredients for the filling

  • 2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened at room temperature
  • 1/2  of  a large can  pumpkin puree
  • 2 cups sugar, better to be powdered sugar
  • 1/2 tsp pumpkin pie spices ( or cinnamon and nutmeg )
  • 2 cups heavy whipping cream

Ingredients for the syrup

  • 4 tbsp brown sugar  sugar
  • 1 cup of water
  • few drops of almond extract

Ingredients for icing

  • 1 pkg. (226 g ) Dark Chocolate chips
  • 1/2 tub sweet cream
  • 3-4 tbsp powdered sugar

Preheat the oven to 350°F. Beat together the eggs, sugar, oil, 1 cup pumpkin puree , yogurt, vanilla extract. Whisk together  in a large bowl flour, baking powder, baking soda and spices. Add the flour to the egg mixture and mix until well combined. Pour the batter into a greased and floured 9-inch round pan. Bake it for about 30 min, or until toothpick inserted in centers comes out clean. Cool it in pan for about  10 min then remove it from pan  to a  wire rack to cool completely. In a bowl, using an electric mixer beat the cream cheese until creamy. Add sugar, pumpkin puree and spices and mix well. Gently stir in whipped cream.  Take apart 1/3 of the filling. In a pan melt 1 cup of dark chocolate and add the third part of the filling. Cool the fillings in the fridge until using. From water, sugar and almond extract make a syrup on a medium heat and let it cooling down at room temperature. Cut the cake in 3  layers with a serrated knife and pour with a tablespoon the syrup on each layer. Start spreading cream cheese filling between layers. Do not frost the top layer. Cover the cake with an icing made from  melted chocolate chips, sugar and sweet cream. Drizzle with colorful sprinkles.

Bon Appetite !!!

Cakes

Pumpkin and Cream-cheese Cake

I made a special cake for Thanksgiving. Why is it special ?

It is special because of different reasons : it’s gonna be the first post on my new blog,  it’s a first try and because I substitute oil with sour cream and I was a bit nervous waiting to see how it will turn out. So far looks amazing, not to say about the fragrance in the kitchen: so yummy.

I am waiting now for the cake to cool down so I can fill it with pumpkin cream-cheese filling…

Ingredients for the cake:

All the ingredients must be at room temperature. Makes 1 layer ( I made this twice because I don’t have 2 pieces of 9 inch pan )

  • 1 cup brown sugar
  • 1 cup sour cream
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 cups all purpose flour
  • 1 tsp cinnamon
  • a pinch of salt
  • 1 1/2 tsp baking powder
  1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
  2. Sift together flour, baking powder, salt and cinnamon
  3. Whisk sugar and sour cream for about 1 minute than add eggs ( one at a time ) and whisk for 2 more minutes.
  4. Add pumpkin puree and whisk until well combined.
  5. Add the flour mixture and lightly whisk with a spatula until well combined.
  6. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
  7. Let it cool down for about 30 – 60 minutes and than transfer it on a cooling rack.

Until the cake was in the oven I prepared the filling.

For the filling:

  • 250 g cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 4 table spoons of pumpkin puree

Cool it in the fridge until you use it.

For the frosting

  • 250 g cream cheese at room temperature
  • 1/2 cup brown sugar
  • 1 tsp almond extract

And a cut :