Honey Tahini Spelt Cookies

Cakes and Cookies

Trying to switch ingredients to create a healthier version is not always easy but it is always challenging – I love challenges.

When I say challenging I mean that the all purpose flour needs to be replaced with spelt flour or gluten free flour, sugar with honey or other natural sweeteners, oil/fat with natural and preferably non dairy oil/fat substitutes and so on.

The thing is that it may sound easy but not all ingredients behave the same as their substitutes. For example, Spelt flour has a low level of Gluten and as such will often result in crumbly or dry cookies, cakes and breads. It also requires fewer liquids as it doesn’t absorb as much as regular flour.

Sugar can be substituted with honey but honey is sweeter and it’s liquid and as such will need to be used in smaller amounts. So you see, it’s a whole religion this healthy living thing. But at the end of the day it’s worth it because everyone gets to enjoy yummy cookies that cause MUCH less damage to our body.

I’m not here to preach for healthy living but I do think that we all need to be open- minded and try new things. I think we need to be more aware of what the products on the supermarket shelves are made of and I think it’ll be best for everyone to just generally treat their body the best they can.

I just recently found out that for children for example – their nutrition by age 5 will determine their base for growing and developing. So although my kids are now older than 5, I still think that if not for ourselves, we do need to take care of our children and provide them with the best building blocks we can, so they grow strong, healthy and aware.

And now, I’ll stop being so serious and tell you that these cookies are AWESOME! Honey, Tahini, Spelt! So good! These turn nice and soft and addictive. Melt in your mouth round pleasures.

 

Honey Tahini and Spelt Cookies

Honey Tahini Spelt Cookies
Author: 
Recipe type: Desserts
Cuisine: Helthy Living, Low Gluten
Prep time: 
Cook time: 
Total time: 
Serves: 40 Cookies
 
Soft, Sweet and healthier cookies. Although these require 45 minutes to chill they are worth it!
Ingredients
  • 125gr Butter – Cubed (at room temperature)
  • ⅓ Cup Honey
  • 1 tsp Vanilla Extract
  • ½ Cup Raw Tahini
  • ½ tsp Ground Cinnamon
  • 1½ Cups Spelt Flour
  • ½ tsp Baking Powder
  • Walnuts – Optional
Instructions
  1. Mix the butter and honey together until well blended and add the tahini, vanilla and cinnamon.
  2. Add the flour and baking powder to the mix and stir until all the ingredients are fully combined.
  3. Place the dough in the fridge for 45 minutes.
  4. Preheat oven to 370F (180C)
  5. After 45 minutes scoop ½ teaspoon at a time and roll into balls. Press a walnut into the center of each cookie (optional).
  6. Place the balls about 1 inch apart from each other on a parchment paper layered baking pan and into the oven for 10 minutes or until golden brown.

Honey Tahini and Spelt Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Trying to switch ingredients to create a healthier version is not always easy but it is always challenging – I love challenges. When I say challenging I mean that the all purpose flour needs to be replaced with spelt flour or gluten free flour, sugar with honey or other natural sweeteners, oil/fat with natural and […]

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Spelt Chocolate Beet Cake With Chocolate Ganache

Cakes and Cookies

This last Friday we ate out. I know I know, what’s the big deal right? Well, if you’ve been reading my blog you know how I love having family dinners on Friday evening. I always cook and bake and set a nice table. But this Friday we took a turn on our way home; and although it was only to take a picture of the magnificent view, we ended up in a nice Chinese restaurant.

So when we got back home, it was only 6:30 and the evening was still young, and since I just love spending time in the kitchen and had this cake idea cooking up in my thoughts for a few days now, I just had to act.

I had 1 beet in the fridge. It wasn’t enough for salad but apparently it was enough for cake!

I’m not so sure about the benefits of having beet in a cake but I’m pretty sure it gives the cake some moisture and an added nutritional value. I also made the cake from spelt flour so my husband can enjoy it too. Spelt flour requires less liquid because it’s fluffy and light as it is and as such it absorbs much less than all purpose flour, so adding the beet only made it better.

This cake is not too sweet, and so to add a bit more chocolate flavor I covered it with chocolate ganache.

The kids were excited to see the cake on the counter and when I told them it is made of beets Bar was really happy and excitingly told Shai that the cake is going to make their pee purple…well, it didn’t; but it was really good, and soft and moist and now its new status is ‘Gone’.

Spelt Chocolate Beet Cake with Chocolate Ganache


Spelt Chocolate Beet Cake With Chocolate Ganache
Author: 
Recipe type: Dessert, Chocolate
Cuisine: Cakes
Prep time: 
Cook time: 
Total time: 
 
Spelt flour, Beets and chocolate! What can go wrong? So moist, soft and sweet. Easy to make and easier to eat.
Ingredients
  • 1 Medium Beet – Cooked and peeled
  • 1 Tbsp Yogurt
  • 4 Tbsp Vegetable Oil
  • 1 ½ Cups Spelt Flour
  • ½ Cup White Sugar
  • ¼ Cup Brown Sugar
  • ⅓ Cup Unsweetened Cocoa Powder
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 Eggs
  • ¼ Cup Milk
For the Chocolate Ganache (Yields 1 Cup Ganache)
  • 130gr Semi-Sweet Chocolate Chips
  • ½ Cup Heavy Cream
Instructions
  1. Preheat oven to 375F (180C)
  2. Prepare loaf pan covered with parchment paper
  3. Place the beet, the yogurt and the oil in a food processor and grind until you get a nice smooth paste.
  4. Place the rest of the ingredients in a mixing bowl, add the beet mix in and mix well until fully combined.
  5. Pour the mix into the prepared loaf pan and bake for 35-40 minutes or until you test with a toothpick and it comes out clean (with no wet mix on it).
For the Ganache:
  1. Starts preparing the ganache halfway through the baking process
  2. Place the chocolate chips and the heavy cream in a small saucepan and heat over medium-low temperature while stirring consistently
  3. Remove from heat and set aside when you get a smooth cream like chocolate mix
  4. Pour the ganache on the cake when it’s ready
  5. The longer you let the ganache cool the less liquid it will be (which can allow you to spread it on the cake as oppose to pouring it on it)
Notes
**For 1 English cake Pan/ Loaf Pan**

Spelt Chocolate Beet Cake

Spelt Chocolate Beet Cake with Chocolate Ganache

This last Friday we ate out. I know I know, what’s the big deal right? Well, if you’ve been reading my blog you know how I love having family dinners on Friday evening. I always cook and bake and set a nice table. But this Friday we took a turn on our way home; and […]

Read More

Fresh Mint Lime & Cookies with Lemon Drizzle

Cakes and Cookies

What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing.

Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even better I added my second favorite ingredient which is fresh mint leaves.

The mint is actually one of my favorites year round. It goes really well in salads and smoothies in the summer and also goes wonderfully in my tea on a cool autumn or winter night.

To make my cookies even better I decided to give it some more lemony flavor and drizzled with lemon glaze. The result? Well…2 baking sheets full of cookies, 2 happy kids and as of this morning, 1 ½ baking sheets gone missing….hmmm.

So give this a try, you’ll love it, it’s so easy and just refreshingly good!

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

Fresh Mint and Lime Cookies with Lemon Drizzle
Author: 
Recipe type: Dessert
Cuisine: Cookies, Sweets
Serves: 54 Cookies
 
Entertaining this summer? Looking for a refreshing treat? You got it. These fresh mint and lime cookies are the best!
Ingredients
For the cookies:
  • 200gr Cold Butter – Cubed
  • 2 Cups (300gr) All Purpose Flour
  • ¾ Cup (185gr) White Granulated Sugar
  • Zest from 1 Fresh Lime (you can use lemon)
  • ⅛ Cup Fresh Lime (or lemon) Juice
  • ½ Cup Fresh Mint Leaves (About 7 Sprigs – Just the leaves)
  • 3 Tbsp Water
For the Lemon Glaze:
  • 1 Cup Powdered Sugar
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Milk
Instructions
Prepare the Cookies:
  1. Place the flour, sugar, ½ of the Butter (100gr), the lime zest and the lime juice in a large mixer bowl.
  2. Place the other ½ of the Butter (100gr) and the Fresh Mint Leaves in a food processor (or Chopper) and grind until combined (you will have butter with tiny green pieces in it)
  3. Add the mint butter to the mixer bowl and mix well
  4. The mixed dough will have coarse sand texture, so add 3 tbsp water one after the other
  5. You should now have well mixed dough the separates from the bowl sides
  6. Divide the dough into 2 balls and roll each until you get a 10 inch long roll
  7. Take the 2 rolls and place in the freezer for 20 minutes
  8. Preheat oven to 350F (175C) and prepare 1-2 baking sheets layered with parchment paper
  9. After 20 minutes remove rolls from freezer and quickly (you don’t want them to completely thaw, when they are frozen it is much easier to slice) slice them into round cookies about ½ inch thick each and place on parchment paper layered baking sheets.
  10. Make sure the cookies are placed at least 1½ inch apart
  11. Bake for 10-12 minutes until the cookies begin to get a golden brown color on the edges
  12. Remove from oven and let cool completely. Do not move the cookies until they are cool. When you remove them you will notice they are soft, that’s fine, they will become nice and crispy after they’re cooled.
Prepare the Lemon Glaze:
  1. Whisk (or stir well using a fork) all the ingredients together until smooth.
Glaze the Cookies:
  1. After the cookies are cool, pick up some glaze with a fork and drizzle on the cookies.

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

 

What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing. Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even […]

Read More

Butter Chocolate Thumbprint Cookies – Tiny Bites As A Big ‘Thank You’

Cakes and Cookies

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day with and that whatever they do and however they do it, it’s not always easy. So a simple thank you note or a small gift is something I personally believe is in order.

So I was wrecking my brain with what to give this year and decided to get it from my favorite place – my kitchen! I baked a few dozens of these bite size butter cookies, got pretty glass jars and wrote a little thank you note to go with it.

I’m kind of a crafty person so the process of making the gift is sometimes something I choose over just going to store and buy something made, but that’s the good ole crazy me.

The jars were all set yesterday and today I sent the kids to school with them. Hopefully the teachers are going to get them in one piece.

These cookies were a great fit for a gift because they only consist of 4 ingredients, they are easy and quick to prepare, they bake for about 10-15 minutes only and most importantly they look great and do not have any allergenic ingredient in them (eggs on nuts) so I could safely send the to school.

And now, I’ll wait until I pick up the kids from school to hear what the teachers had to say 🙂

Butter Chocolate Thumbprint Cookies

 

 

Butter Chocolate Thumbprint Cookies - Tiny Bites As A Big 'Thank You'
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 60 Cookies
 
Great melt-in-your-mouth bite size cookies that are made from 4 ingredients. Quick bake, quick make and super quick eat.
Ingredients
  • 220gr Unsalted Butter – melted
  • 2 Cups All Purpose Flour (240gr)
  • 1 Cup Corn Starch (100gr)
  • ¾ Cup Icing Sugar (60gr)
  • Semi Sweet Chocolate Chips
Instructions
  1. Preheat oven to 325F (160C)
  2. Cover baking sheet with parchment paper
  3. Place all the ingredients in a mixer bowl (can also be mixed by hand) and mix until you get a soft dough ball.
  4. Scoop ½ tsp and roll into small ball and place on the parchment paper covered baking sheet. Repeat with the rest of the dough and make sure you place cookie balls 1 inch apart from each other.
  5. Place one chocolate chip on top of each cookie and while you do that, press it gently into the cookie with your thumb (to create a small thumbprint)
  6. Place in the preheated oven for 12-14 minutes or until the cookies start to get a very light golden color.

 

Butter Chocolate Thumbprint Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Idea for end of school gift

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day […]

Read More

Gluten Free Chocolate Pumpkin Seed Bites

Cakes and Cookies

When I think spring I think nature, sun, flowers, blossom, fresh, life, new and much more. But then I look out the window here in Halifax and I can’t help but thinking gray, rain, wet and windy.  No, I’m not pessimistic by nature, don’t get me wrong but seriously, how many sunless days can one person take? The sun must be on its way here by now.

So what do I do to shake off the dreary weather? I think positive, I smile, I look at the beautiful sunflower bouquet my husband bought me yesterday and I go to the Halifax Seaport Farmers Market!

The market is indoors so once you go in you can’t help but focusing on the beauty and variety inside rather than on the gray and wet outside. I love everything about the Seaport Farmers Market, the atmosphere, the music, the people, the fresh produce, the variety, smell and of course the inspiration I get from it. Luckily this month I get to translate the inspiration into a recipe and enter a contest. What contest? Well, the “Halifax Food Bloggers in association with the Halifax Seaport Farmers Market are having a recipe contest called “Farm Market Table” and as a challenge fanatic I just have to enter. What I need to do is use fresh Farmers Market Produce to create an original recipe. I know, it sounds easy, but believe me, once you see the variety the Farmers Market has to offer, you’ll be confused. So I went for the easy and fast recipe; why? Because to be honest, that’s how I like it J and besides if I can create something sweet and yummy from fresh ingredients that the kids are going to love, I’m in.

I decided to make Chocolate Pumpkin Seed Bites! Sounds yummy right? Well, you’ll be surprised to know that this recipe calls for 3 ingredients only and uses only 1 mixing bowl! It calls for eggs which I got from the “Hill Crest Farm” booth at the market, Cacao Powder which I got from the “Rawthentic Chocolate” booth at the market and finally for the main ingredient which is the sugar and cinnamon coated pumpkin seeds (roasted right there!) from “Maritime Gourmet Nut Company”.

And I figured that with the weather we got this past week, a few chocolate pumpkin seed bites with a cup of hot cocoa will do the job. I was right.

 

Chocolate Pumpkin Seed Bites

 

Chocolate Pumpkin Seed Bites

Gluten Free Chocolate Pumpkin Seed Bites
Author: 
Recipe type: Dessert
Cuisine: Gluten Free, Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 15 Cookies
 
3 ingredients, 1 bowl, 1 trip to the market. This is all it takes to make these amazingly yummy and crunchy bites.
Ingredients
  • 145gr Sugar Coated Pumpkin Seeds (Can be substituted with 145gr pumpkin seeds and ⅓ cup sugar)
  • 1 Egg White
  • ½ tsp Cocoa Powder
Instructions
  1. Preheat oven to 350F (180C)
  2. Line baking sheet with parchment paper
  3. Whisk the egg white and cocoa powder with a fork/ whisker until even and smooth (if you substituted the sugar coated pumpkin seeds with seeds and sugar this is where you add the sugar)
  4. Add in the pumpkin seeds and mix together until seeds are fully coated
  5. Scoop the mix with a teaspoon and place on the baking sheet
  6. Place in preheated oven for 15 minutes
  7. Remove from the oven and let the cookies cool completely before removing from baking sheet

 

Chocolate Pumpkin Seed Bites

Chocolate Pumpkin Seed Bites on baking sheet

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? 🙂 Wish me luck!!

Chocolate Pumpkin Seed Bites

When I think spring I think nature, sun, flowers, blossom, fresh, life, new and much more. But then I look out the window here in Halifax and I can’t help but thinking gray, rain, wet and windy.  No, I’m not pessimistic by nature, don’t get me wrong but seriously, how many sunless days can one […]

Read More

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags

Baked Goodies | Cakes and Cookies

This is not really a recipe per say, but rather an inspiration 🙂

I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough.

So first of all I want to say that it’s so easy and mess free, I just had fun playing with it. And second, it was simply amazing; everything I made with this dough turned out fantastic.

So I decided to make some dessert for us all last night and wanted it to be super fast. Now, what’s better than the ultimate combination of peanut butter, banana and chocolate? So that’s exactly what I did. combined them all, in phyllo leaves shaped into tiny bags. It took us about 5 minutes to finish all 9 pieces. It didn’t  even cool.

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 9 Phyllo Pastries
 
A great combination, a great idea! Super easy and looks fantastic. Oh, and wait until you taste it.
Ingredients
  • 2 Phyllo Dough leaves
  • Semi-Sweet Chocolate Chips
  • 1 Banana - Finely Cubed
  • Peanut Butter
  • 3 tbsp Butter - Melted
Instructions
  1. Preheat oven to 375F (190C)
  2. Place one phyllo leaf on your work surface
  3. Hold edge with one hand and brush melted butter onto dough leaf
  4. Once brushed with butter, cover the leaf with the second leaf
  5. Using a knife pizza roller knife, cut dough into 9 rectangles (3X3)
  6. in the middle of each rectangle place 1 flat tsp peanut butter, a few chocolate chips and a few banana cubes
  7. Fold 2 opposite rectangle edges toward the middle (like envelope) and then take the other 2 opposite edges and pinch them together right above the filling (phyllo dough box should have the instructions on it)
  8. Place on parchment paper covered baking sheet and brush with some melted butter on top
  9. Place in preheated oven for about 15 minutes or until brown and crisp on top
  10. Serve with whipped cream or ice cream

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter Banana and Chocolate Phyllo

This is not really a recipe per say, but rather an inspiration 🙂 I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough. So first of all I want to […]

Read More

Mini Blueberry Cheesecake

Cakes and Cookies

I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t?

So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, into cheese that is.

As usual, I made up my mind to use whatever I had in my fridge or freezer and luckily, I had blueberries. Now, when it comes to blueberries I admit, I’m like a child, I just love coloring food with them, wondering how purple my food would turn out. So I added the blueberries to the cheese and played around with the ingredients. The result was a great cheesecake with a nice crisp bottom and cheesy soft top. Of course I also made it in mini cheesecake form using my silicon muffin pan because well…I just don’t seen to have enough space in my fridge to store a whole cake. And to be honest, mini cheesecakes look so much better and are consumed so much faster.

 

Mini Blueberry Cheesecake with berries

 

Mini Blueberry Cheesecake
Author: 
Recipe type: Dessert
Cuisine: Cheese, Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 12 Mini Cakes
 
Great mini cheesecakes. They look so decadent yet easy to make and taste delicious. Next time you want to impress your friends, make these.
Ingredients
For the cheese batter:
  • 250gr Cream Cheese (I used Philadelphia Light)
  • ½ cup Sugar
  • 2 Eggs
  • ½ tsp Vanilla Extract
For Blueberry layer:
  • ¼ cup Frozen (or Fresh) Blueberries
  • 1 tbsp White Sugar
For cake bottom:
  • 100gr (1 cup) Graham Cookies – Diced in food processor
  • 50gr Butter – Melted
Instructions
  1. Preheat oven to 350F (175C)
Make the graham cookie bottom:
  1. Mix diced cookies with melted butter until crumbs are fully coated with butter
  2. Grease muffin pan (each cup) with butter
  3. Divide mix evenly between 12 muffin cups in the muffin pan and tighten mix in each cup (I used the bottom of a glass to push the mix all the way down)
Make the cheese batter:
  1. Beat cream cheese, sugar, eggs and vanilla all together until smooth
  2. Remove ½ cup from cheese batter and set aside in a small bowl
Make the blueberry layer:
  1. In a small saucepan heat up blueberries and sugar over medium heat.
  2. Stir consistently until the mix thickens (5-7 minutes)
  3. Once a bit thick (should have a syrup consistency) remove from heat
  4. Add the fluids only to the ½ cup cheese batter you set aside earlier and mix together until even.
  5. Divide the blueberries left in the saucepan between the muffin cups. Place 1-2 (or whatever number of blueberries you have per cup) blueberries on each graham cookie layer in the muffin cups; Place in the middle.
Assemble the cakes:
  1. Dividing evenly, pour some of the purple cheese-blueberry batter you made into each muffin cup, on top of the blueberries.
  2. Gently, pour some of the white cheese batter (dividing evenly) on top of the purple cheese batter.
  3. Place in preheated oven for 20 minutes or until cake centers are almost set.
  4. Remove from oven and serve as is or upside down with the crumb layer being on top.
Notes
**These mini cakes can also be baked using muffin paper cups.

 

Mini Blueberry Cheesecake with berries

I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t? So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, […]

Read More

Lava Chocolate Cakes from Chef Michael Smith – Sweet, Impressive and Gluten Free

Cakes and Cookies

It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall but everything that life and nature has to offer. For example, I feel I would be so much more happy working in my garden instead of typing contact lists, just enjoying the sunny day, or maybe cooking or baking something just because I like it and because my goal for the day would be to make the kids happy with something yummy. But instead of being a “child of nature” we have this thing called “Reality” where we need to work to get money so we can afford that garden we want to work in during these beautiful spring days. Reminder to self – I’m supposed to be a responsible adult! But hey, a girl is allowed to dream right? I should be thankful for what I have and not sorry for what I don’t. So as part of being thankful, I want to thank the person who discovered the chocolate, and to Chef Michael Smith. Why, you ask? Well…I love chocolate, in any shape, color, flavor or form and Chef Michael Smith had the exact thing I needed most – Molten Chocolate Cakes! Every time I used to order these at a restaurant I kept thinking that this must be so complicated to make. I mean, how do you bake something yet make sure it’s all soft and liquid on the inside? But surprise- surprise, it’s pretty easy, and simple, and very tasty! It’s also pretty quick to make and as an added bonus it’s gluten free so I gave it a shot. What can I say? It was sooo worth it.

 

Molten chocolate Cake - Lava Cake

 

Lava Chocolate Cakes from Chef Michael Smith
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cakes
 
Molten Chocolate Cakes! Easy, Quick and so good! What a great way to impress someone.
Ingredients
  • 225 grams semi sweet or dark chocolate (I used semi-sweet chocolate chips)
  • ½ Cup Butter – Softened to room temperature
  • 2 tbsp Cocoa Powder
  • 4 eggs
  • ¼ Cup Sugar
  • 1 tbsp Vanilla Extract
  • Butter and sugar to spread and sprinkle on muffin cups
Instructions
  1. Preheat oven to 400F (200C)
  2. Melt butter and chocolate in a small saucepan (over low-medium heat)
  3. Once butter and chocolate have melted, remove from heat and add in the cocoa powder and stir until smooth
  4. In a mixer bowl or a medium size bowl, beat the eggs with sugar and vanilla extract until the mix is thick and smooth
  5. Pour the chocolate mix into the egg mix and stir until smooth
  6. Rub each muffin cup (mould) with butter and sprinkle with sugar. Shake any excess sugar out.
  7. Divide the batter evenly between the muffin cups. Make sure you fill about ¾ cup for each cake.
  8. Place in heated oven and bake for no more than 10 minutes. The cakes are ready when the tops are cracked and the inside is still a bit gooey.
  9. Cool for a few minutes (cakes will shrink a bit and pull away from the sides) and then take out of muffin cups. You can run a paring or butter knife along the edges to help loosen the cakes.
  10. Serve on a plate with whipped cream or ice cream.

 

Molten chocolate Cake - Lava Cake

Here’s the link to the original recipe: Michael Smith – Molten Chocolate Cakes

It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall […]

Read More
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