Falwaffle – Waffalafel – Or simply Falafel Waffles

Home Made Cooking

Falafel balls or patties is one of our favorite things here at our house. Sadly, we don’t make it as much as we’d like to because in order for us to make falafel we need to soak chickpeas which takes more planning than we currently have in our lives πŸ˜‰ and then it takes deep frying which we don’t really like because then the smell of oil gets stuck everywhere! including my hair, clothes and the house. So given the above facts, we rarely make falafel, which is a shame because it goes so well with salad and tahini and hummus and almost anything. It’s healthy and filling and delicious so I found a good looking easy alternative to traditional falafel – I made the falafel patties into waffles, well mini waffles.

It’s so easy! all you need is to put everything in the food processor and place in a waffle maker. Serve with tahini or yogurt sauce and salad and you got yourself a meal. This version skips the deep frying and soaking so it’s a quick and easy go-to recipe and would look great when you need to entertain or just serve dinner to the family.

Falafel Waffles

Falwaffle - Waffalafel - Or simply Falafel Waffles
Author: 
Recipe type: Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 18 minis
 
A great version of falafel! in a waffle form! just mix it all in and place on the waffle iron. As simple as that. Mess free and delish.
Ingredients
  • 2 15-oz. can chickpeas, drained and rinsed
  • 2 large eggs
  • 1 tablespoon olive oil
  • ½ onion
  • 5 cloves garlic
  • ¼ cup parsley leaves
  • ½ cup cilantro leaves
  • 1½ teaspoons cumin
  • ¼ teaspoon salt
  • ½ teaspoons baking powder
  • 6 Tbsp. bread crumbs
  • Vegetable oil or oil spray for greasing waffle iron
Instructions
  1. Place everything except for the bread crumbs in a food processor and pulse until you get a paste like mixture.
  2. Transfer into a bowl and add the bread crumbs. Mix the bread crumbs in until fully combined.
  3. Place prepared mix in the fridge for 20-30 minutes.
  4. Preheat the waffle iron and spray or brush with oil.
  5. Scoop about 1-1½ tablespoons for each mini waffle and place on the waffle iron (I had enough space for 4 at once).
  6. Close the iron and cook for about 4 minutes or until it reaches a nice brown color (each waffle iron is different).
  7. Note: DO NOT try to open the waffle iron in the first 2-3 minutes or the mini waffles might fall apart or stick.

Falafel Waffles

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Falafel Waffles

Falafel balls or patties is one of our favorite things here at our house. Sadly, we don’t make it as much as we’d like to because in order for us to make falafel we need to soak chickpeas which takes more planning than we currently have in our lives πŸ˜‰ and then it takes deep […]

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Carrot Cake Fritters

Home Made Cooking

When I have time (which is not too often judging by the last time I posted something here) I like to just browse around on Pinterest. Not really looking for anything specific, just seeing what pops up and see whee it leads my inspiration. A lot of times it leads to an idea that won’t necessarily find its way out of my head and onto execution, but sometimes the idea is easy enough and accessible enough AND I happen to have all the ingredients to bring the idea to life πŸ™‚

So this time I was browsing around Pinterest and a carrot cake recipe popped up. Now, let’s be real y’all, it’s Saturday morning and I’m sick, no sense of smell whatsoever, hence the lack of sense of taste to go along with it so I wasn’t sure how these will turn out but I wrote down the steps just in case.

Luckily for me (and you) these carrot cake fritters turned out so good that my toddler is loving them! and she’s picky! She is actually sitting here right beside me, having her 6th one – if that’s not a clear sign of success I don’t know what is.

So I overcame the lack of senses I suffer from this morning and managed to create breakfast – hooray self!

And to the point – these are easy, delicious and I served them with sweetened sour cream but you can definitely create cream cheese frosting to put on top πŸ™‚ It’s an easy recipe that requires ingredients you probably have at home and one bowl – a winner.

Carrot Cake Fritters

Carrot Cake Fritters
Author: 
Recipe type: Breakfast, Kids approved
Cuisine: Breakfast, Kids Favorite
Prep time: 
Cook time: 
Total time: 
Serves: 22 Fritters
 
Easy to make, taste delicious, Carrot Cake Flavor and only uses one bowl - a must make that received the toddler approval stamp at our house.
Ingredients
  • 2 Medium Carrots - Grated Finely
  • 3 Large Eggs
  • 3 Tbsp Brown Sugar
  • 3 Tbsp White Sugar
  • ¼ Cup Vegetable Oil
  • 1 Cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • Pinch of Ground Cloves (optional)
  • ½ tsp Vanilla Extract
For the Sour Cream Topping
  • 4 Tbsp Sour Cream
  • ¼ tsp Vanilla Extract
  • 4 Tbsp Powdered Sugar
Instructions
  1. In a medium bowl place the grated carrots, brown sugar, white sugar, oil and eggs and mix well together. If you have a hand mixer just whisk everything together to a fluffy even mix.
  2. Add in the flour, baking powder, cinnamon, vanilla extract and cloves and mix in until combined in batter. You will get a nice thick batter.
  3. Heat up a skillet over medium heat and add a bit of oil (about 1 tsp). When hot, place 1 Tbsp batter for each fritter.
  4. Once the fritters start to bubble (like in pancakes) turn over to the other side and cook until nice and browned.
to make the sour cream topping:
  1. Mix all the ingredients together

Carrot Cake Fritters

Carrot Cake Fritters

When I have time (which is not too often judging by the last time I posted something here) I like to just browse around on Pinterest. Not really looking for anything specific, just seeing what pops up and see whee it leads my inspiration. A lot of times it leads to an idea that won’t […]

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Chocolate – Cream cheese Letter Shaped Ice Box Cake: Happy Birthday To My Shai

Cakes and Cookies

My daughter turned 12 this year and in the Jewish religion it signifies a special age where a girl becomes a young independent woman.

So although she’s not really independent yet (and I’m ok with it – don’t get me wrong), I though the occasion calls for a special cake.

I thought quite a few days because I wanted to make it special enough for a young woman but not mature enough for a 12 year old girl, and then it hit me – Just make a cake that’s covered with everything she loves (which, to be honest, is mostly sugar these days so that wasn’t hard).

This cake does not have a long inventing story, it’s a simple one, just like the cake itself.

Its mixed quickly, baked quickly and is assembled easily – really!! I know it looks sophisticated but that’s the magic it brings with it!

You can top off with anything you like and you can change the frosting (or even just used whipped cream), it’s very versatile because you can cut out the layers in whatever shape you want, so basically every time you make it, it looks like a whole different thing – and that on its own makes my cake journey so-much-easier!

The layers are delicious and chocolaty and the dough itself is softened by the frosting (so it’s really important to make this day at least one day in advance – let the flavor and moisture soak).

After you made it and gave it a day in the fridge, feel free to top up with anything you like.

Shai was super excited to get this and as expected, there was no cake within 48 hours.

Chocolate Cream Cheese Ice Box Letter Shaped Cake

Chocolate - Cream cheese Letter Shaped Ice Box Cake: Happy Birthday To My Shai
Author: 
Recipe type: Dessert
Cuisine: Sweets, Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 4 layer cake
 
This is an amazing cake! easy and delicious! keep in mind that you need to make it at least one day ahead and that the quantities below would be good for 4 layers sized 8 X 11 (you can adjust as you like but may end up with less or more layers)
Ingredients
For the layers:
  • 3 Cups All Purpose Flour
  • ½ Cup Cocoa Powder
  • 1 Cup Sugar (you can use ¾ if frosting is sweet)
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 Cup Unsalted Butter
  • 2 Eggs
  • 1 tsp Almond Extract (or vanilla)
For the frosting:
  • 1 Pack (8 oz.) Cold Cream Cheese
  • ½ Cup Sugar
  • ½ Cup Powder Sugar
  • ½ tsp Vanilla Extract
  • 1½ Cups Whipping Cream
Instructions
  1. Preheat oven to 350G/ 180C
  2. Mix the flour, salt and baking powder in a medium bowl.
  3. In a separate bowl beat the butter and sugar until fluffy and then add in the eggs and almond extract and beat until batter is even.
  4. Combine the 2 bowls and mix just until fully incorporated and even.
  5. Divide the dough into 4 pieces and put aside (you can cover with towel to prevent from drying).
  6. Using a rolling pin, roll the first piece of dough between 2 pieces of parchment paper. Roll until you get a leaf about ½ cm thick (if it's thinner it's fine but will need to bake a bit less).
  7. Transfer to a baking sheet using the parchment paper it is on, and freeze for 10 minutes.
  8. After 10 minutes in the freezer, trace and cut the letter shape (I had the letter printed and cut from a paper so I used it as a stencil and traced it on the dough itself).
  9. Bake for 10-12 minutes.
  10. Remove from oven and let it cool completely.
  11. Repeat with remaining dough pieces (If you have a large baking sheet you might be able to fit 2 pieces on one sheet).
Prepare the Whipped Cream Cheese Frosting:
  1. In a medium bowl, beat the cream cheese with the sugars and vanilla extract until fluffy.
  2. In a separate bowl beat the whipping cream until it forms stiff peaks.
  3. Fold the whipped cream into the cream cheese mix and gently mix them until combined.
Assembling the cake:
  1. Fill up a piping bag with the frosting and pipe small peaks on each layer, topping each layer with another.
  2. Finish off with piping frosting on the top layer.
  3. Once you're done, place in the fridge for AT LEAST 24 HOURS before serving.
  4. Before serving, add the toppings you like (like chocolates, waffles, candy and other goodies)
  5. Refrigerate any leftovers.

Chocolate Cream Cheese Ice Box Letter Shaped Cake

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Chocolate Cream Cheese Ice Box Letter Shaped Cake

My daughter turned 12 this year and in the Jewish religion it signifies a special age where a girl becomes a young independent woman. So although she’s not really independent yet (and I’m ok with it – don’t get me wrong), I though the occasion calls for a special cake. I thought quite a few […]

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Super Easy Maple Pecan Pie From Scratch – With NO Corn Syrup

Cakes and Cookies

It’s been a looooooong long while since I last posted, I know. Life just became a bit more complicated in the past few months.

We were supposed to have my sister take care of my baby girl for 6 months, which fell through and put us all in a swirl of hectic searches for a daycare and then from daycare the road to every. single. sickness was very short. So I spent a lot of time at home with a sick child trying to juggle everything else around me, and THAT was hard!

So you’ll have to excuse me for being MIA lately, I’ve been simply trying to survive. And when I’m on survival mode I’m not only lacking time, I also lack inspiration. Add the grim wintery scenery outside my winter and you got yourself a perfectly good reason to have zero time to blog, right?

But anyways, I’m trying to get back on my feet now and lately celebrated my son’s birthday. But of course, there’s never just an ordinary cake.

He was born on Pi day (March 14th) which only made perfectly good sense when he asked me for a PIE for his birthday. I agreed and told him to choose one; the winner was Pecan Pie.

Now I have to admit, I’ve never made pecan pie. Never had to. So this whole thing was new to me.

A quick search on Google gave me quite a few recipes but every single one of them had a major problem, they all had corn syrup in them.

Why? why use this highly processed, super unhealthy ingredient in a perfectly good pecan pie?

I searched and searched and finally shared my frustration with my husband, who very quickly solved my problem; “they use corn syrup to thicken the pecan mix and glue it all together, just use something that could do that”. YES – why didn’t I think of that? oh yeah…did I mention I’m just getting back on the horse of inspiration? πŸ™‚ so I played around with some recipes and finally got it! The perfect, easy, delicious Maple Pecan Pie.

Using maple and NOT corn syrup, making the pie dough from scratch and NOT having to refrigerate for a few hours. It all turned out so so easy to make. And needless to say my son was very pleased. So was I and so was everyone else, who devoured the pie within the next 24 hours.

So worth it!

Maple Pecan Pie With No Corn Syrup

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Super Easy Maple Pecan Pie From Scratch - With NO Corn Syrup
Author: 
Recipe type: Dessert
Cuisine: Pie
Prep time: 
Cook time: 
Total time: 
 
Amazing Maple Pecan Pie, using maple syrup and omitting the dreadful corn syrup. Make this great maple pecan pie from scratch in no time.
Ingredients
For the pie crust:
  • 100gr Cold Butter - Grated or cut into small pieces for easy mixing
  • ¾ Cup Powdered Sugar
  • 1 Egg
  • 300gr All Purpose Flour
  • 1-2 Tbsp Cold Water (Optional)
For the Maple Pecan Filling:
  • ½ Cup + 2 Tbsp Maple Syrup
  • ½ Cup Brown Sugar
  • 50gr Butter
  • 1 Egg
  • 150gr Pecans - Broken in half or quarters
  • 1 Tbsp Milk
Instructions
  1. Mix all the crust ingredients in a stand mixer on medium speed. If the dough comes out too crumbly, slowly ad in 1 Tbsp cold water and add more if required until you get a soft non sticky ball of dough.
  2. Wrap the dough in plastic wrap and place in the fridge while you make the filling.
  3. Over medium-low heat, heat the maple, sugar and butter until it melts and you get a nice even brown liquid.
  4. Beat the egg with the milk and add slowly to the maple mix while stirring.
  5. Add in the pecans and mix until they are covered. Set aside.
  6. Remove the dough from the fridge and preheat oven to 375F/190C.
  7. Grease the pie pan with butter and dust with flour.
  8. Flatten the dough using a rolling pin and place on the pie pan, cutting off the extra dough on the edges to fit into the pan.
  9. Poke the dough with fork on the bottom and cover with foil.
  10. On the foil, place enough dry beans (or other legumes) to create enough weight to hold the dough down from puffing in the oven.
  11. Bake for about 15 minutes until the dough is starting to become light brown (it doesn't need to be fully baked).
  12. Remove from oven and remove foil and legumes. Instead, pour in the filling.
  13. Bake additional 15-20 minutes until the filling solidifies a bit.
  14. Remove from oven and let cool completely before serving.

Maple Pecan Pie With No Corn Syrup

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It’s been a looooooong long while since I last posted, I know. Life just became a bit more complicated in the past few months. We were supposed to have my sister take care of my baby girl for 6 months, which fell through and put us all in a swirl of hectic searches for a […]

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Sweet Honey Challah With Honey Glaze

Baked Goodies

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH!

But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? πŸ™‚ so I change things up, I add, I try, I create something a bit different and hopefully better.
If you’re one to be afraid of baking with yeast, please don’t be, just dare, what’s the worst that could happen?
So anyways, I mixed things up (pun intended πŸ˜‰ ) and poof! This honey challah was born.
I tried it before but I guess the quantities weren’t the best, but this time, oh…it came out divine!
The secret with yeast is to let it rise after you mix and knead and of course to mix/ knead enough for the gluten to perfect itself and the bread.
So yeah, enough chitchat, you just need this honey challah because I promise, it’s the only one you’ll want from now on.
Also, styling is optional πŸ˜‰ just play, have fun, enjoy the process and then eat the result.

I made this specific round Challah in my favorite Pyrex pan (Clickable link) as opposed to using a baking sheet. If you choose to make it look fancier in a Pyrex, just don’t forget to either layer with parchment paper or brush with oil and dust with flour prior to placing the dough on it.

Honey Challah

Sweet Honey Challah With Honey Glaze
Author: 
Recipe type: Bread
Cuisine: Jewish, Holiday
Prep time: 
Cook time: 
Total time: 
 
This honey challah with honey glaze is super soft with a hint of sweetness and a definite taste of"more". Perfect for holidays, occasions and really just when you feel like high quality bred.
Ingredients
  • 550 gr Flour
  • 4 Tbsp Honey
  • 1 Tbsp Dry Yeast
  • ¼ Cup Vegetable Oil
  • 1 Egg
  • 1 Cup Lukewarm Water
For the wash:
  • 1 Egg
  • 2 Tbsp water
For the honey glaze:
  • ¼ Cup Water
  • 2 Tbsp Honey
Instructions
  1. Place flour, honey, yeast, oil and egg in a stand mixer bowl and add ½ cup of the water.
  2. Mix on low speed and gradually add the remaining ½ cup water until you get a soft dough. It might be just a bit tacky which is fine.
  3. Cover the bowl with dough ball in it with plastic wrap and set aside to let rise. About 30-60 minutes depending on the room temp. The dough should double its size.
  4. Preheat oven to 185C or 350F
  5. Prepare baking sheet covered with parchment paper
  6. After dough doubled its size, pour the dough out to your work space and "deflate" by kneading well.
  7. Shape your Challah as desired and place on the baking sheet. Cover with clean kitchen towel and let rise for additional 30-40 mins.
  8. Prepare the egg wash by whisking egg with 2 Tbsp water.
  9. After about 30-40 mins, gently brush the egg wash onto the challah.
  10. Bake for 20-25 minutes. The Challah is ready when the bottom is browned and when gently tapping on it results in a hollow sound.
  11. About 10 minutes into the baking, prepare the honey glaze by bringing the honey and water to a gentle boil over medium heat while constantly stirring. The honey with dissolve into the water.
  12. Immediately when the Challah is out of the oven, brush it with the honey glaze and let cool.

Honey Challah

Honey Challah

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH! But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? πŸ™‚ so I change things up, I add, I try, […]

Read More

Pumpkin Spice Mini Meringues

Cakes and Cookies

Fall is here and will soon make room for winter (noooooo) and along with its beautiful colours it also brings yummy flavours, especially when it’s chilli outside and I pass by a Starbucks drive thru 😊 You just gotta love those pumpkin spice lattes. But anyways… Back to our subject…fall brings Thanksgiving along and this year we had the pleasure of having some good friends over for a great dinner.

Among other things, I was in charge of dessert, so I made my famous chocolate cake and was looking to do something else, a snack-like dessert the kids would like and that will also use the fall flavours.

The easiest thing in the world was making these meringues! And while they were in the oven I had time to prepare the salads and side dishes. You can also make these a couple days ahead and keep in an airtight container and they are as fresh as can be.

I made my pumpkin spice from scratch and now I have leftovers for another batch or two of these meringues so yay!

Other than the ease of making these, there’s also a fun side to it because you get to choose the shape you pipe these into. I chose simple “roses” since I had a baby crawling up my legs while making these but if you’re not in a hurry the possibilities are endless 😊

I tries a new squeeze pouch thing I have for meringues but ended up sticking to my good ol’ piping bag. If you have a good one stick to it, if you’re still looking for one, here’s mine (Clickable link).

The kids devoured these and the adults put up quite the competition too so I can definitely recommend these.

Mini pumpkin spice meringues

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Mini pumpkin spice meringues

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Pumpkin Spice Mini Meringues
Author: 
Recipe type: Dessert
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
 
Tiny meringues of pumpkin spice that melt in your mouth on a cool automn night, now that's something to look forward to
Ingredients
  • 2 Egg Whites
  • 6 Tbsp White Granulated Sugar
  • ¾ tsp Pumpkin Spice Mix
To make the Pumpkin Spice:
  • 1 tsp Ginger (spice- dried)
  • ½ tsp Nutmeg
  • ½ tsp All Spice
  • 2 Tbsp Cinnamon
Instructions
  1. Preheat oven to 120C (250F)
  2. Mix all the pumpkin spice ingredients together in a small container, seal with a lid and set aside.
  3. In a stand mixer bowl, place the egg whites and using the beater attachment start beating on high speed.
  4. Gradually add in the sugar and pumpkin spice mix while beating and continue beating get the white fluff/foam with stiff peaks. I usually stop the beating and try turning the bowl in the air, if the fluff moves/ almost leaks out then some additional beating in required. Total beating time would be about 5 mins.
  5. Pipe the meringues onto a parchment paper layered baking sheet.
  6. Bake in a preheated oven for about 3-4 hours.
  7. The meringues are ready when you can easily detach then from the parchment paper.

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Mini pumpkin spice meringues

Mini pumpkin spice meringues

Fall is here and will soon make room for winter (noooooo) and along with its beautiful colours it also brings yummy flavours, especially when it’s chilli outside and I pass by a Starbucks drive thru 😊 You just gotta love those pumpkin spice lattes. But anyways… Back to our subject…fall brings Thanksgiving along and this […]

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Egg Free Amazing Black Forest Cake

Cakes and Cookies

We celebrated my husband’s birthday this week, and one of his favorite cakes is the Black Forest Cake, alas I never made one, and with a toddler wrapped around my leg, it’s pretty obvious that I’m looking at easy solutions these days πŸ™‚

So I had a recipe for an egg free cake that is super soft and moist on it’s own, the nice thing about it is that you only need one bowl, so you can see how that worked perfectly for me. minimum ingredients, minimum effort, maximum resultsΒ  – sold!

After I made the cake, I had to make the topping which is whipped cream and of course the cherries. I only had frozen ones so I had to find a way to use what I have πŸ™‚ I made a cherry mix, added a bit of cherry liquor into it and I was done.

Building the cake was…well, a piece of cake.

I usually decorate and build my cakes on a simple cutting board or plate but this time I finally got to use my Cake Turntable, (clickable link) and let me tell you, it my my work so much easier and the process was way faster and convenient. So yeah, I think I’ll be using this turntable from now on, I can’t really think of a reason why I haven’t used it so far, I love it!

For the decor I used semi-sweet chocolate chips I had at home. I once tried making chocolate shavings but they ended up melting in my hand πŸ™‚ so this time I took the chocolate chips and processed them in my old pal the Chopper.(clickable link) I love my chopper, it’s been with me for 7 years now and never fails πŸ™‚ so I just chopped and ground chocolate chips in it and it made the perfect decoration for the sides of the cake.

Anyways, the cake turned out super good! it was moist on the inside and you could really feel the cherries mix with the cream, SO GOOD!

Needles to say that we didn’t even get the opportunity to share it, we finished it within 48 hours. I guess now’s a good time to start that diet…

Egg Free Amazing Black Forest Cake

Egg Free Amazing Black Forest Cake
Author: 
Recipe type: Dessert, Egg Free
Cuisine: Vegetarian, No Eggs, Dessert
Prep time: 
Cook time: 
Total time: 
 
This egg free black forest cake is one delicious, moist, full of flavor cake! The fact that it's egg free only allows so much more people to enjoy it,
Ingredients
For the cake:
  • 1½ Cups All Purpose Flour
  • 3 Tbsp. Cocoa Powder
  • ¾ Cup White Sugar
  • 1 tsp. Baking Soda
  • 1 tsp. White Wine Vinegar
  • 1 tsp. Vanilla Extract
  • 5 Tbsp. Vegetable Oil (not olive)
  • 1 Cup Warm Water
For the Cherry filling & topping:
  • 3 Cups Frozen Cherries (pitted of course)
  • ⅓ Cup Powdered Sugar
  • 1 Tbsp. Cornstarch
  • 2 Tbsp. Cherry Liquor (Optional but adds flavour)
For the Whipped Topping & Filling:
  • 2¼ Cups Whipping Cream (Heavy Cream)
  • 7 Tbsp. Powdered Sugar
For the decor:
  • ½ Cup Semi Sweet Chocolate Chips - Chopped or Ground
Instructions
  1. Prepare an 8.5" round spring form baking pan and layer with parchment paper. (I usually brush with oil and then the parchment paper sticks better to the base and the sides)
  2. Preheat oven to 180C (350F).
  3. In a large bowl mix all the cake ingredients well until you get a smooth batter.
  4. Pour batter onto your prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake, comes out clean/dry.
In the meantime prepare the cherry filling/ topping:
  1. In a medium pot, place the cherries, cornstarch and powdered sugar and start stirring over medium heat.Stir constantly for about 15 minutes or until cherries have thawed and the mix begins to thicken. You don't want it to be too liquid.
  2. Once cherry mix thickened, add in the cherry liquor and mix in and remove from heat.
  3. Set aside and let cool.
Prepare the whipped topping:
  1. Place the cream and sugar in a stand mixer bowl and using the whisking attachment, whisk on medium-high speed until stiff peaks form. Do not over whisk it.
Assembling the cake:
  1. Carefully remove the ring from around the baking pan and slice the cake in the middle just like you would to make a sandwich :). You now have 2 layers of cake.
  2. Turn the cake onto your serving dish (My Turntable in my case) and using a plate or the base of the baking pan (which is flat and round) remove the top half of the cake by inserting the plate in the middle and lifting up to detach the top part you sliced before.
  3. Now you have the bottom part exposed. Take ⅔ of the cherry mix and evenly spread it on top of the bottom layer.
  4. Cover the cherry mix with whipped cream until it's fully covered.
  5. Place the top part of the cake back on (on the whipped cream at this point) and cover the cake with the remaining whipped cream you have left (this is a good time to play around with some decor πŸ™‚ )
  6. once the cake is fully covered, place the remaining ⅓ mix of cherries in the middle nicely. You can leave some cream aside to decorate around the edges of the cherry mix.
  7. Decorate the sides of the cake with some ground/ shaved/ chopped chocolate.
  8. Let the cake stand in the fridge for at least 1 hour before serving to absorb flavors.

Egg Free Amazing Black Forest Cake

Egg Free Amazing Black Forest Cake

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Egg Free Amazing Black Forest Cake

We celebrated my husband’s birthday this week, and one of his favorite cakes is the Black Forest Cake, alas I never made one, and with a toddler wrapped around my leg, it’s pretty obvious that I’m looking at easy solutions these days πŸ™‚ So I had a recipe for an egg free cake that is […]

Read More

Vegan Roasted Curry Paprika Cauliflower – Roasting a Whole Cauliflower

Baked Goodies | Home Made Cooking

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers.
This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because it makes my life so much easier when I plan a meal.
Drizzled with tahini sauce (or whatever sauce you like) it’s perfection!
On a different note, I’m writing this post at 7am on a Saturday (thank you baby Reef) and crave cauliflower, what does it say about me? Or about this cauliflower?
Try this, today, and let me know how much you like it!

To make it more visual for you, I also made this video, am I a good pal or what? πŸ˜‰

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Roasted curry paprika whole cauliflower

Roasted Curry Paprika Cauliflower - Roasting a Whole Cauliflower
Author: 
Recipe type: Vegetarian, Vegan, Side dish
Cuisine: Vegetarian/ Vegan
Prep time: 
Cook time: 
Total time: 
 
Roasting a cauliflower Sioux cutting, dicing and just wasting time. This is a perfect recipe for a simple yet impressive and very tasty cauliflower. It's vegetarian and vegan so it can be shared with everyone πŸ™‚
Ingredients
  • 1 Cauliflower
  • ¼ Cup Olive Oil
  • 2 tsp Paprika (if you have smoked paprika then even better)
  • 1 tsp Curry Powder
  • ½ tsp Salt
Instructions
  1. Remove leaves from the cauliflower, leaving it whole
  2. Boil until just tender and you can easily poke with a fork through the thickest floret stem (boil about 10 minutes or until softens a bit)
  3. Remove from water onto a plate and let cool a bit
  4. In a small bowl mix together oil, paprika, curry and salt and brush mix onto cauliflower to fully cover it
  5. Place cauliflower on a foil covered baking sheet (foil and not parchment paper, you will bake this on very high temp and the paper will burn)
  6. Bake at 545F or 285C (if the highest temp your oven reaches is lower than just use that and adjust bake time accordingly) for 20 mins or until cauliflower looks browned on top (it'll look like it became crunchier)
  7. Remove from oven and when serving cut into wedges like you would a cake. Drizzle with your sauce and enjoy!
in the image - served with tahini sauce

Roasted curry paprika whole cauliflower

Roasted curry paprika whole cauliflower

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers. This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because […]

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