Muffins and other sweets, Uncategorized

Cocoa Cookies

On a Special Sunday’s post I made this delicious and  easy cookies: Cocoa Cookies, that I found on one of my favorite Romanian blogs that I love to browse from time to time: Edith’s Kitchen.You can find the original recipe here.

My family was amazed by the results, despite the little changes that I made here and there. And my co-workers could not believe that something so delicious could come from so few (and let’s not forget HEALTHY) ingredients.

Ingredients

  • 1/2 cup  melted butter ( vegan )
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1 cup all purpose flour
  • 2 tbsp cocoa
  • 1 tsp of instant coffee
  • 2 tbsp rum extract (you can add a bit more as the taste is not very strong after baking) ( you can also substitute the rum extract with other flavor of your choice; I made with almond extract as well )
  • a pinch of Himalayan salt

In a bowl mix together the melted butter, the sugar, the egg, salt and the rum extract.

In a different bowl mix the flour, cocoa and baking soda.

Add the flour mixture over the butter mixture and mix well.

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I have also tried a second batch substituting the egg with apple sauce. I have to admit in look they were slightly different but the taste was just: YUMMY !!!

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One thing is sure. I added this cookies on the family list and preferences and because today is Family Day in Ontario,  I hope you all have a great day.

 

Muffins and other sweets, vegan

Vegan Cinnamon Buns

When I found Dana’s post from minimalistbaker.com  I was very impressed by her result. 

I can say I am in love with this dessert because it is very easy to make and very versatile.

I browsed through my posts and my computer folders  I found that I was filling those buns with various things: from plum jam to cheese and pesto. 

So why am I making them yet again? Well I had never tried a vegan version. It seemed interesting and I really wanted to see the result.

Here are the ingredients:

  • 1 tbsp of instant yeast 
  • 1 1/2 cup warm unsweetened almond milk 
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 1/2 cups whole grain flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup sugar
  • 50 grams of ground almond 
  • 1/2 cup = 1 extra tbsp Earth balance (vegan butter)

Heat the water but never reaching the boiling point.

In a bowl add the warm water, the sugar and the instant yeast. Let it activate for about 10-15 minutes.

In a large bowl add the flour and salt. Mix together. Make an indentation, add the yeast mixture and half of the melted butter. Start kneading until the dough is coming from your hands and it’s not sticky.  You might have to add a bit of extra flour. Knead for about 5 minutes. Transfer the dough to a clean, oily bowl and cover it with a kitchen towel or plastic foil. Let it rise for about 1 hour or until the dough is double the size. On a lightly floured surface, roll the dough into a thin rectangle. Brush with the melted butter left. Mix together the sugar, cinnamon and the ground almond.  Top the buttered dough with the sugar cinnamon mixture. 

Starting at one end, tightly roll up the dough. Cut the dough into 2 inch pieces. Add the pieces in a square or round greasy pan. Brush the rolls with the extra tbsp of butter for a reach golden color. Cover them with plastic wrap and let them on the top of your preheat oven ( 375 F ) for about 30 more minutes.

Bake the buns for about 30 minutes or until slightly golden. 

Let them cool for a few minutes and then enjoy 🙂 

 

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 ♦

 

 

 

 

 

 

 

 

 

Muffins and other sweets

Orange – Apricot Crumble Bars

Inspired by Gail from Snapshotsincursive.com  I tried my first dessert of 2017 which is also my first Crumble Bar. I have to admit I have a “bad” habit of changing the recipe which inspired me. This time, I substituted half of the flour with  quinoa flour, even though I did not research the properties of quinoa flour to see what effect it can have on the dessert. I just risked it. After all, where’s the fun without a little risk, right? Well, I was lucky this time 🙂 Would I use the quinoa flour again ? Absolutely! I will use a different proportion though: 1 cup of quinoa to 2 cups of all purpose flour.

Ingredients:

1.5 cups of all purpose flour

1.5 cups of quinoa flour

50 gr of ground almond

1 tsp of baking soda

1 stick of butter

3/4 cup of sugar

1 jar of orange jam plus 4 tbsp of apricot jam

Mix the two flour together. Add the sugar, almond ground and baking soda. Rub the butter and flour  mixture until it resembles coarse breadcrumbs.  Add half of the mixture over a prepared greased baking tin ( 9 inch x 9 inch ) and press down gently. Spread the orange jam over followed by the apricot jam. Crumble the remaining batter on top. Sprinkle the almond flakes and bake in the preheated oven for about 25 to 30 minutes.

Remove from the oven and let it cool completely ( if you  can resist it,  LOL ) and cut into squares.

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Thank you, Gail, for the inspiration! 🙂

 

Breakfast, Brunch, Muffins and other sweets

Savory muffins

After we ‘overloaded’ on the Overloaded Muffins I was just craving for some savory ones for a change. Personally, I love both. These goodies are called Grab and Go Muffins. I had two for breakfast and two for lunch at work. I could have another two for dinner, no problem if I wouldn’t have to share them 🙂

Ingredients:

  • 1/2 chicken breast cooked and chopped
  • 1/2 cup red bell pepper, diced
  • 1 cup mushrooms, diced
  • 1 cup frozen spinach, (chopped)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 4 free run eggs
  • 3 tbsp extra virgin olive oil
  • 3 tbsp Parmesan flakes ( save a few cheese flakes for the muffin’s top )
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 cup cashew milk ( you can use any milk of your choice )
  • 3 strings green onion ( I would say that green onion is highly recommended  in savory muffins. However,  I had no green onions handy so I substitute them with 1/4 red onion diced )
  • Himalayan  salt
  • pinch of sweet paprika

Directions:

Preheat oven to 375 F. Lined a 12-cup muffin pan with muffin papers.

In a on stick skillet saute the onion, spinach and mushrooms for a few minutes. Season with salt and black pepper. Set aside to cool down.

In a small bowl mix together the flour, baking powder and salt. Not too much as you have already seasoned for salt the veggies.

In a large bowl mix together the eggs and the milk. Add the chicken, red pepper, Parmesan cheese  and  veggies mix. Stir until well combined.

Add the dry ingredients over the wet ones and stir gently until well combined.

Scoop the mixture in the prepared tray. Bake for about 20 – 25 minutes until golden brown on top. Let it cool in the tray for about 5 minutes and than place the muffins of a cooling rack and just enjoy them 😉

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Muffins and other sweets

Muffins overloaded ;)

Is there such a thing as too many berries for you? Well if there is, it’s OK. There is no such thing for me. I just love them in any form: fresh, frozen, added in muffins, cakes and pancakes …  and in any  quantity 😉

Ingredients:

  • 1 1/2 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 cup brown sugar
  • 2 cups unsweetened  cashew milk
  • 1 tbsp pure vanilla extract
  • juice from one large lemon
  • 2 cups frozen blueberries ( one cup should be enough, I just wanted more ;))

Directions:

Preheat the oven to 175 C. Line a muffin tray with the muffin baking paper and set aside.

Mix the two types of flour in a large bowl.

In a separate bowl mix together the eggs and sugar until the sugar has dissolved. Add the vanilla extract and milk and mix well.

Place the frozen blueberries in a bowl then steal about two tbsp of flour and cover the berries so they won’t become watery.

Pour the wet ingredients over the dry ingredients. Add the baking powder and drizzle the lemon juice over to activate it. mix all together. Add the berries and fold them slowly.

Pour the batter with an ice scoop in each muffin paper and bake for about 20 – 25 minutes depending on the oven.

Let them stay in the tray for about 5 minutes.

Place the muffins on a rack and wait for them to cool, then enjoy them.

 

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I hope you enjoyed them. I sure did 😉

Muffins and other sweets

Chocolate chip sour cream coffee muffins

I invite you all to indulge in these sinfully delicious chocolate chip coffee muffins alongside a cup of tea or coffee. You won’t regret it. 🙂

For the muffins:

  • 1/4 cup of grape seeds oil (the recipe was calling for 1/2 cup of unsalted butter)
  • 1/2 cup of brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 cups sour cream
  • 2 cups whole wheat flour
  • 1 1/2 teaspoon of baking powder
  • 1 lemon ( juice )

For the filling and topping

  • 1 cups semisweet dark chocolate chips
  • 1/2 cup of granulated  sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon grounded cocoa beans (optional)
  • 1/2  teaspoon instant coffee

 

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I hope you enjoy them 😉

Muffins and other sweets

Semi-sweet dark chocolate chip scones

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Recently, my hubby became a huge fan of scones. He started buying some scones from a bakery store and while they were not bad at all (obviously), I decided I could do better AND healthier. 😉 Now, I have never made scones before but as you might have guessed from reading my other posts, I am never one to shy away from a challenge. For a first attempt, they came out quite delicious if I do say so myself.

Ingredients:

  •  1 cup semi-sweet dark chocolate chips
  • 1 ½ cup all purpose flour 
  • 1/4 cup extra virgin olive oil 
  • ½ cup sour cream 
  • 2 Eggs
  • 1 1/2 tbsp raw honey 
  • 2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • ¼ tsp Salt    

 

  • Preheat oven to 350°F
  • In a large bowl combine, all dry ingredients.Stir in the chocolate chips.
  • Add the oil and sour cream, eggs and vanilla extract and mix until well combined.
  • Using your hand, shape about 2 tablespoons of dough into a round kind of shape.
  • Place on cookie sheet and bake for 10-12 minutes or until outer edges are golden.
  • Let them cool 
  • Store in an airtight container.
  • Makes about 10 yummy scones

 

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Enjoy 🙂

Muffins and other sweets

No Butter Cinnamon Raisins Buns

As you might know, the main ingredients in a cinnamon roll are flour, cinnamon, sugar and butter. So you might  think why no butter ? It’s not because I don’t like butter; I love butter. I love it too much and sometimes I prefer not to buy it so I can stay away from it

But who can stay away from cinnamon buns ?!? If you don’t use butter you can substitute with olive oil ( any oil of your choice it works )  and believe me there was almost no difference 😉

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tbsp instant traditional yeast
  • 1/4 tsp salt
  • 1 large run free egg
  • 1/4 cup organic cane sugar
  • 4 tbsp olive oil
  • 1 1/2 ground cinnamon
  • 1 cup of 1% lactose free milk

Heat the milk but never reach boiling point.

In a bowl add 1/2 cup of warm water and 1/2 teaspoon sugar and 2 tbsp instant yeast. Let it activate for about 10-15 minutes.

In a large bowl add the flour, salt sugar and mix. Make an indentation, add the egg lightly beaten, milk and the yeast mixture. Start kneading until the dough is coming from your hands and it’s no sticky.  You might have to add a bit of all-purpose flour. Knead for about 5 minutes. Transfer the dough to a clean, oily bowl and cover with a kitchen towel or plastic foil. Let it rise for about 1 hour in a warm place.

On a lightly floured surface, roll the dough into a thin rectangle. Brush with 3 Tbsp of olive oil ( you could also use grape seeds oil ). Top the dough with 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon (to taste).

Starting at one end, tightly roll up the dough. Cut the dough into 2 inch pieces. Add the pieces in a square or round pan lined with oily baking paper. Brush the rolls with olive oil for a reach golden color. Cover them with plastic wrap and let them stend on the top of your preheat oven ( 375 F ) for about 30 more minutes.

Bake the rolls for about 25 – 35m minutes until nice and golden on top. While fresh from the oven brush them with some honey ( optional )

Let them cool for a few minutes and then serve and enjoy them 🙂

 

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                  ♥

 

 

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!

Muffins and other sweets

ClaFouTis / ClaFouTi

I am in love with a new dessert. It’s a very easy one. However it took me a few tries to have right taste and texture.

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The traditional recipe asks for black cherries. Actually the cherries have to be used with pits for an intense almond flavor.  Another little tidbit to take into account is: this lovely, delicious desert can be made with pears, figs, grapes ( red and white ), berries. Lots of great variations to appeal to everyone’s tastes!

Another love of mine are berries: strawberries, blueberries, blackberries, currants, raspberries. I have to have at least one type of  berry ( fresh or frozen ) at all times. It’s a must. I cannot survive without.

For this recipe I used blackberries and strawberries; fresh from the market.

  • 30o g  blackberries
  • 200 g strawberries ( cut it in half if they are too big )
  • 4 eggs
  • 400 ml milk
  • natural vanilla extract
  • 1/2 stick of butter ( melted ) + some extra for the baking form
  • 1/2 cup of sugar
  • 1/2 cup of all purpose flour
  • 2 tbsp of chia seeds ( optional/ original recipe doesn’t ask for it )

How you do it:

 

Preheat the oven at 350. Butter a baking dish with butter. Sprinkle with sugar and add the fruits ( washed, drained and cut it, if needed it.) to the dish.

 

Lightly beat the eggs; add the sugar and whisk together until smooth. Stir in the flour.

Add the milk and vanilla extract and chia seeds. Pour into the baking dish over the fruits.

 

Bake for about 40 to 45 minutes until golden brown.

You can sprinkle icing sugar. We prefer it just as it is 🙂

Bon Appetite ! Enjoy !