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

 

Mini pumpkin spice meringues

 

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.

 

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 🙂

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 results  – 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 🙂 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 🙂 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 🙂 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 🙂 )
  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

 

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 🙂 So I had a recipe for an egg free cake that is […]

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Warm Whole Wheat Apple Strudel – Easiest Recipe Ever

Cakes and Cookies

I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons.

For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted ALL day for 3 months), after the yucky feeling was gone, I had no inspiration whatsoever because honestly I was just SO tired! like all the time!

On top of it all, and not that I’m complaining about it here, we had guests all summer long and the days were warmer than usual so it all felt like one big whirl of things that were all happening at once. Good things but still, sometimes it almost felt like an overload.

BUT I’m here now and woke up this morning with a strong craving for apple strudel! A nice warm apple strudel to compliment this beautifully pleasant fall morning. Our apple tree also finally gave us some pretty decent apples this year and when the fruit flies started hovering over them, I knew I had to act, so it’s not only a craving it’s also a rescue mission (the apples’ and my sanity’s – these fruit flies are everywhere!).

Traditionally apple strudels are made from flaky buttery dough but that also means more work sometimes and you know me by now, if I can use less ingredients and put less work into it – I have to own it.

This strudel’s dough is made with only 3 ingredients (4 if you count the vanilla extract) and is ready to use as soon as you’re don;e preparing it.

The filling is also only 4 ingredients and my daughter helped me make it, it’s so so lovely and easy.

I guess you can make this strudel with other fruits as well but I haven’t tried it…yet.

Easy, quick, minimum ingredients – I’m in.

Whole Wheat Easy Apple Strudel

 

Whole Wheat Easy Apple Strudel

Warm Whole Wheat Apple Strudel - Easiest Recipe Ever
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 Strudels
 
Easy to make Apple Strudel that's a perfect fall dessert. Served warm with some whipped cream or ice cream, this is promised to be a hit.
Ingredients
For the Dough:
  • 3 Cups Whole Wheat Flour
  • ½ Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 Cup Hot Water
  • For the Apple Filling:
  • 7 Medium Apples - Cored, Sliced and Diced into Small Pieces
  • 60 gr Butter
  • 5 Tbsp Sugar
  • ½ tsp Ground Cinnamon
Instructions
Prepare the Filling:
  1. Place the butter in a medium pot and let it melt over medium heat. Add in the apples and mix to cover them with butter.
  2. Add in the sugar and cinnamon and mix. Place lid on pot and cook for 10-15 minutes or until apples soften. Stir occasionally.
  3. Once ready, set aside until completely cool.
Prepare the Dough:
  1. In a stand mixer bowl place the flour, oil, vanilla and water and using the paddle attachment mix on medium speed until everything's combined. If you see the dough is sticky you can sprinkle with an additional tablespoon of flour while mixing. Dough should come out soft and non-tacky.
Prepare the Strudel:
  1. Preheat oven to 185C (375F) and line a baking sheet with parchment paper
  2. Divide the dough and filling into 2
  3. On a lightly floured surface start rolling out the first half of the dough until you get a this (but not too thin) rectangular leaf.
  4. Place half of the filling on the dough and spread evenly along the length. Do not cover the dough edges since this is where you will close the strudel roll.
  5. Gently roll the strudel, tuck the edges underneath or fold them into the roll and make sure the "seams" are at the bottom of the strudel (this is the part that will be on the baking sheet).
  6. Carefully transfer to the baking sheet and repeat with the second half of sough and filling.
  7. Bake in the preheated oven for about 20-25 minutes until golden.
  8. Cool completely in the baking sheet and only then sprinkle with sugar powder.

Whole Wheat Easy Apple Strudel

Whole Wheat Easy Apple Strudel

I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons. For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted […]

Read More

Brown Rice Sesame & Coconut Energy Bars – Bonus: A Special Ingredient

Cakes and Cookies | Sweets

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast.

Breakfast is an important factor, especially for a growing body like children and adolescences.

Studies show that eating a healthy breakfast (as opposed to the kind containing doughnuts and cookies) will give you an improved concentration and performance in the classroom or at work, more strength and endurance to engage in physical activity and will even lower your cholesterol levels

Now, I’m no saint so I’ll admit, I don’t eat breakfast, and yes, I know it’s bad for me, but it’s just too busy in the morning and all I really want is my coffee. But if breakfast is going to be served (meaning, I won’t have to make it – on a weekday that is) I’ll take it! Oh I’ll embrace it for sure.

Being a mom, I can skip breakfast but if there’s something I don’t do, is make my kids skip breakfast. They have their healthy breakfast every day before we drive them to school. Whether it’s oatmeal, whole grain cereals, a health packed pudding or bread with a healthy topping; they’re getting their breakfast on!

A while ago I connected with “The Grocery Foundation” through “Food Bloggers of Canada”, and as I read about the foundation more and explored their contributions and campaigns, we clicked.

You see, this is a foundation that for the past 35 years had taken upon it, to make the lives of children better. How better you ask? They make sure that children that come from challenged families or communities are fed with nutritious foods and a healthy breakfast.

How do they do that? Simply by raising money to help fund nutritious breakfasts and snacks to children in various programs including school nutrition programs.

So anyways, when I heard that In Canada, 1 in 7 children start the school day on an empty stomach due to a lack of access to nutritious foods, I knew I wanted to be a part of the campaign. So no, I’m not going to (unfortunately) feed all those children (wish I could), but what I can do is promote awareness to the foundation’s “Toonie for Tummies” campaign (that will feed them) which only asks for a donation of a toonie ($2) – yes, that’s enough, imagine that.

Another thing I think I can do is make sure that all your kids (and you guys) are eating healthy and nutritious food. So I decided to share my newest recipe for No Bake Brown Rice and Sesame Healthy Energy Bar.

This one is packed with goodness, it has brown rice, flax seed (great for your stomach and a wonderful source of Omega 3), sesame, honey, and the bonus special ingredient – tahini; need I say more? And it requires no baking you guys! It’s ready in minutes and after it sits in the fridge for 2 hours you’re good to go!

My kids loved it! Heck, everyone loved it! And it’s a super great addition for the lunchboxes.

Breakfast is important and so is the content of your lunchbox! Make sure it’s a good one!

Brown Rice, Sesame & Coconut Energy Bars

 

Brown Rice, Sesame & Coconut Energy Bars

Brown Rice Sesame & Coconut Energy Bars - Bonus: A Special Ingredient
Author: 
Recipe type: Energy Bar
Cuisine: Healthy Cooking, Health Bar
Prep time: 
Total time: 
Serves: 20 mid size bars
 
These are wholesome, nutritious and just plain delicious. With the tahini and coconut in them they make the perfect energy bar to have as breakfast or put in your lunchbox. And it's so easy to make too.
Ingredients
  • 3 Cups Puffed Brown Rice (Unsweetened) - You can also use rice krispies
  • ½ Cup Sesame Seeds
  • ¼ Cup Whole Flax Seeds
  • ½ Cup Roasted Coconut Chips
  • ¼ Cup Honey
  • ¼ Cup Coconut Oil (liquid) or Canola Oil
  • ¼ Cup Raw Tahini (not the prepared spread)
  • ⅛ Cup Brown Sugar
Instructions
  1. In a bowl, mix the puffed rice, sesame, flax and coconut.
  2. In a small saucepan, place the honey, coconut, tahini and sugar and mix over low heat until you get an even batter (it should be smooth – don’t heat too much so you don’t burn the tahini).
  3. Remove from heat once smooth and add to the sesame mix and using a large/ wooden spoon, fold everything together evenly, until it’s all covered with the tahini batter.
  4. Pour the batter into a 6”X12” baking pan covered with parchment paper (I lightly grease the paper to allow easy removal later on) and flatten using your hands or by placing a sheet of parchment paper on top and tightening the batter with your hands or by rolling a glass on the paper.
  5. Place in the fridge for 2 hours.
  6. After 2 hours, remove and turn over onto a board. Cut desired size using a sharp knife (but not too small or it’ll crumble).
  7. Keep in an airtight container in the fridge.

Brown Rice, Sesame & Coconut Energy Bars

*The fund raising campaign will be taking place in various participating retailers across Ontario and Atlantic Canada from February 5-19 – Just check out their page.

 

Brown Rice, Sesame & Coconut Energy Bars

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast. Breakfast is an important factor, especially for a growing body like children and adolescences. Studies show that eating a healthy breakfast […]

Read More

Easy Whole Wheat Soft Peach Cake

Cakes and Cookies

Although summer is now officially over, the fruit flies are not really realizing it, and that means that we have to stash the fruits and veggies in the fridge. Hiding our food in our house, means that we forget about its existence often, and that means a LOT of leftover, over ripen fruits.

While some fruits and veggies unfortunately have to go to fruit and veggie heaven 🙂 often, I am able to save them. So this will mean soups, quiches, fruit pancakes and of course – cakes.

This time the victims were lovely yellow peaches that turned all wrinkly in the fridge. Too ugly to eat them whole, I had to do something to save the day, and so I came up with a wonderful whole wheat soft and very fruity peach cake.

It was so easy! I mixed a few ingredients, cut the peaches into small cubes, combined, baked and there I had it – freshly made peach cake.

Needless to say that the peaches found a good home in our bellies. And with the cooler evenings, we indulged over a piece of cake with a nice cup of tea (and then again…and again).

So next time when you’re considering getting rid of those peaches because they just don’t look as good as they used to – remember this cake. You can thank me later 🙂

 

Whole Wheat Peach Cake

 

Easy Whole Wheat Soft Peach Cake
Author: 
Recipe type: Fruit Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8"Round Cake
 
This super easy, super soft, super tasty peach cake is just so good, I promise it'll become your go-to peach cake recipe.
Ingredients
  • 2 Eggs - Divide into Egg Whites and Yolks
  • 6 Tbsp Sugar - Divided
  • 4 Peaches - Cored and cut into small cubes
  • 8 Tbsp Whole Wheat Flour
  • ½ Tbsp Baking Powder
  • 1 Tbsp Cornstarch
  • 1 Tbsp Milk
  • 1 Tbsp Lemon Juice
  • 80gr Butter - Melted
  • 1 tsp Vanilla Extract
  • Blueberries for topping - optional
Instructions
  1. Preheat oven to 375F (180C)
  2. Place the egg whites in a mixer bowl, add 4 Tbsp sugar and beat on high speed until forms foam with firm peaks (about 3 - 4 minutes).
  3. In a separate bowl, whisk together the egg yolks, vanilla extract, milk and lemon.
  4. In another bowl, combine the whole wheat flour, baking powder, 2 remaining Tbsp sugar and cornstarch.
  5. Add the egg yolk mix and melted butter into the flour mix and combine.
  6. Add in the egg white foam and gently fold into the batter, stirring every few folds until fully combined and you get a fluffy batter (don’t mix too fast so you don’t “break”the egg foam).
  7. Add in the cubed peaches and fold into the fluffy batter.
  8. Pour the batter into a greased and parchment paper layered 8 inch round cake pan (you can also use a deep enough Pyrex pie pan).
  9. If you are decorating with blueberries, now’s the time to nicely arrange them on the top of the cake.
  10. Bake for 30-35 minutes in the preheated oven or until golden brown and firm to touch.

 

Whole Wheat Peach Cake

Although summer is now officially over, the fruit flies are not really realizing it, and that means that we have to stash the fruits and veggies in the fridge. Hiding our food in our house, means that we forget about its existence often, and that means a LOT of leftover, over ripen fruits. While some […]

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Quick and Easy Cookie Butter Cookies – Only 3 Ingredients Too

Cakes and Cookies

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching 🙂

To make sure that everyone’s happy I made these small cookies with my cookie butter.

Oh, did I not tell you yet? I found COOKIE BUTTER at the grocery store! after years of anticipation and a few parcels from overseas containing this amazingly tasty cookie butter, I finally found some here, in Halifax, at the grocery store. And with the risk of having this sound like I have no life (swear to god I do) – I was thrilled!

I made cookie butter cookies (now, try saying that 3 times fast) and the great thing is that surprisingly they are not too sweet (I hate it when it’s too sweet) and they only require 3 ingredients.
It took me 5 minutes to whip up the cookie batter and 10 more minutes to bake. In only 15 minutes I had happy-busy- munching kids. Oh, and cookies of course.

 

Cookie Butter Cookies

 

Quick and Easy Cookie Butter Cookies - Only 3 Ingredients Too
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
 
Easy and fast with only 3 ingredients. These cookies will satisfy your sweet tooth while not beint too sweet at all.
Ingredients
  • 4 Tbsp Cookie Butter
  • 4 ½ Tbsp Whole Wheat Flour
  • 1 Egg
Instructions
  1. Preheat oven to 375F (185C)
  2. Place the 3 ingredients in a bowl and mix until fully combined. If the batter feels too soft to shape, place it in the fridge for 10-15 minutes.
  3. Scoop 1 tsp at a time and shape into balls and place on a parchment paper layered baking sheet about 2 inches apart.
  4. Press the center of each cookie with your thumb.
  5. Bake for 10 minutes in a preheated oven or until golden brown.

 

Cookie Butter Cookies

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching 🙂 To make sure […]

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Moist Lemon Muffins With Coconut Oil

Cakes and Cookies

Nothing says spring more than lemons right? their color, their smell, their freshness, it just feels like after a long winter nap, your senses come to life.

My husband’s parents have their own lemon tree, and every year like a clock, it gives so many lemons, and they’re all so big a juicy. The only catch is that our family lives thousands of miles away and even though the lemons are super great, they usually don’t make it all the way here, except for this year.

Two weeks ago we received 2 parcels in the mail. The scent that came from them when my husband picked them up at the post office meant only one thing – lemons!

Yep, we got some lemons, lots of them actually, so naturally we made lots of lemonade and we use them in salads but we are now at the point where we need to really make sure we use them before we lose them.

The first thing I thought was lemon meringue pie, but that’s so obvious and boring (and also requires some work which I had no intention of doing) so I went for the least work and maximum flavor – Lemon Muffins. I used my Coconut Oil in it instead of utilizing butter and the results are amazing! My son was helping me out and almost couldn’t resist eating the batter. There’s something about the mix of coconut and lemon that is hard to resist, fresh and tropical and just so irresistible.

I glad I made these muffins, because now I’ll also have something to give the kids to school as snack. The only thing I’m thinking of changing is the use of plain all purpose flour because I’m not a big fan, but one batch of muffins won’t kill me would it?
Now all that’s left to do is sit back, sip on a cup of mint tea, grab a Coconut Lemon Muffin and let the sunshine in. Simple.

Lemon Muffins With Coconut Oil

Lemon Muffins With Coconut Oil

 

Moist Lemon Muffins With Coconut Oil
Author: 
Recipe type: Dessert
Cuisine: Coconut Oil, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
These are little sunshine in a muffin cup. Sour and sweet refreshing muffins. Mix and bake.
Ingredients
  • ½ Cup + 2 Tbsp Coconut Oil (Solid)
  • ½ Cup + 2 Tbsp Sugar
  • 1 ½ Tbsp Lemon Zest
  • 2 Eggs
  • ½ Cup Sour Cream
  • ½ Cup Lemon Juice
  • 1 ½ Cup All Purpose Flour
  • 1 tsp Baking Powder
Instructions
  1. Preheat oven to 375F (180C) and line a 12-cup muffin baking sheet with paper muffin cups (or you can brush the baking sheet with some oil)
  2. In a mixer bowl beat the coconut oil, sugar and lemon zest until you get a fluffy mix
  3. Add in the eggs, sour cream and lemon juice and mix until you get an even cake batter
  4. Add in the flour and baking powder and mix well until the batter is even and has no lumps in it
  5. Using a large spoon, divide the batter between the 12 muffin cups and bake in the preheated oven for 25 minutes or until golden brown on top and a cake tester inserted, comes out dry
Notes
**Optional - you can sprinkle with icing sugar on top for added sweetness to these sour goodies**

 

Lemon Muffins With Coconut Oil

Lemon Muffins With Coconut Oil

Nothing says spring more than lemons right? their color, their smell, their freshness, it just feels like after a long winter nap, your senses come to life. My husband’s parents have their own lemon tree, and every year like a clock, it gives so many lemons, and they’re all so big a juicy. The only […]

Read More

Cinnamon Butter Fingers With Chocolate Drizzle

Cakes and Cookies

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet).

So the other day I craved for something sweet with my tea, I figured that by now I should sort of know what I’m doing in the kitchen and decided to just mix up something and hope for the best.

Let me tell you, it was worth the risk (calculated risk that is).

I came up with these finger cookies, and they are delicious. Not only that they taste really good, they made the house smell amazing and the kids super happy, because hey – cookies with chocolate, after 7pm, that’s a real treat.

Apparently, sometimes being impatient brings out the creative side in you.

these are whole wheat cookies so you can call them healthy if you really need another excuse to make them. they’re easy and can even be made with the kids (which might take longer – don’t say I didn’t warn you). Either way – they are a great coffee/tea companion.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon Butter Fingers With Chocolate Drizzle
Author: 
Recipe type: Dessert
Cuisine: Wholesome Desserts
 
Easy peasy finger cookies, made with whole wheat and drizzled with chocolate. the smell of cinnamon will probably make you want to eat them all before they're even baked.
Ingredients
  • 2 Cups Whole Wheat Flour
  • 100gr Butter (Room Temperature)
  • 2 Eggs
  • 4 ½ Tbsp Sugar
  • 2 Tbsp Cold Water
For the Cinnamon Coating:
  • 5 Tbsp Sugar
  • ½ Tbsp Ground Cinnamon
For the Chocolate Drizzle:
  • ¾ Cup Semi-Sweet chocolate Chips
  • 1 tsp Vegetable Oil
Instructions
  1. Preheat oven to 375F (180C)
  2. Mix the flour, butter, eggs and sugar and after they are all combined, gradually add the 2 Tbsp cold water to help the dough stick together and become softer.
  3. Divide the dough into 4 pieces and roll each piece into one long finger, about 1 cm/ ½ Inch thick
  4. Cut the long finger into small fingers, about 5cm/ 2 inch long. Repeat with the other pieces of dough.
  5. In a separate plate, mix the sugar and cinnamon for coating
  6. Roll each finger in the cinnamon-sugar mix and place on a parchment paper layered baking sheet
  7. Bake 17-20 minutes in the preheated oven
  8. While the cookies are baking, melt the ¾ cup chocolate chips in a small sauce pan, over medium heat while stirring constantly to avoid burning the chocolate
  9. While stirring, add in the 1 tsp oil and keep mixing until you get a smooth chocolate mix
  10. Remove the cookies from the oven and let them cool a bit (about 5 minutes)
  11. Using a fork, dip the fork in the melted chocolate and drizzle freely over the cinnamon fingers while they are still on the baking sheet
  12. Once you’re done drizzling, let the drizzled cookies cool completely. If you want to expedite the cooling process and make sure the chocolate is set, place the baking sheet in the fridge for 15 minutes.
  13. After cooling and after the chocolate drizzle is stiffens, cookies can be stored in an airtight container.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet). So the other day I craved for something sweet with my tea, I figured that by now I should sort […]

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