Posts Tagged ‘Cake’

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

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

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

Coconut Cake with Chocolate Chips

Cakes and Cookies

I love coconut, who doesn’t  And this is exactly why I was so happy to find this old recipe I had in my old recipe bag. I have a plastic bag at home, a really old one and it’s full of recipes, the old fashioned ones – the hand written ones 🙂 It’s actually quite a chunk of history when you think about it because they are not only hand written but some of them are also written on pieces of old newspapers and flyers which makes it even more fun to dig in them. So I dug in my bag yesterday and found this great coconut cake recipe I used to love. I decided to upgrade it and added some chocolate chips which turned out to be a great upgrade! Try it. The cake is not too moist and the chocolate chips sink to the bottom of the cake while baking but the end result is a cake you’d like to have with your coffee. And besides, look at the small number of ingredients it has – perfect.

 

Coconut Cake with Chocolate Chips
Author: 
Recipe type: Dessert
 
Soft and tasty cake with chocolate chips on the bottom.
Ingredients
  • 1½ Cups White Sugar
  • 1½ Cups Self Rising Flour (or all purpose flour + 1 tsp baking powder)
  • ½ Cup Finely Shredded Coconut – Unsweetened
  • 1 Full Cup (250ml) Heavy Cream (Whipping Cream)
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • ½ Cup Chocolate Chips (Use your favorite)
Instructions
  1. Preheat oven to 350F (180C)
  2. Layer a 8.5- 9.5 Inch spring form baking pan with parchment paper, or you can spread butter to avoid the cake from sticking.
  3. Place all ingredients in a mixer bowl and mix until fully combined. The batter reminds the consistency of a pancake batter.
  4. Pour the cake batter onto the layered baking pan and place in oven for 40-45 minutes until brown.
Notes
* Use 8.5- 9.5 Inch Round spring form cake pan

I love coconut, who doesn’t  And this is exactly why I was so happy to find this old recipe I had in my old recipe bag. I have a plastic bag at home, a really old one and it’s full of recipes, the old fashioned ones – the hand written ones 🙂 It’s actually quite a […]

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Blueberry Grape Cake

Cakes and Cookies

The great cooking website Food52.com was having a contest. The theme of the contest was grapes; anything you can make with grapes. Knowing how much my family loves my Tanned Apple Cake, I decided to use its base and create a new filling – a grape filling. I added some blueberries to the mix as well and the result was a very tasty cake. So now I’m waiting for the contest results as well 🙂

 

 

Grape Cake
Author: 
Recipe type: Dessert
 
Fruity, great color, wonderful taste and easy. This is a variation of my apple cake that I came up with for a contest at Food52.
Ingredients
For the dough:
  • 1 Cup All Purpose Flour
  • 1 tsp Baking Powder
  • ⅓ Cup White Sugar
  • 100 Grams Butter
  • 2 Egg Yolks
For the filling:
  • 2 Cups Red Seedless Grapes - Halved
  • 2 Cups Frozen Blueberries
  • 2 tbsp White Sugar
  • 50 Grams Butter
  • ½ tsp Cinnamon
  • ½ tsp Corn Starch
For the Topping:
  • 2 Egg Whites
  • 2 tbsp White Sugar
Instructions
Prepare the dough base:
  1. Preheat oven to 175 C(350 F)
  2. Line the bottom and edges of an 8.5 Inch round baking pan with parchment paper
  3. In a mixer bowl, mix all the dough ingredients together until combined into one soft dough ball
  4. Flatten the dough on the bottom of the lined baking pan and just a bit on the edges.
  5. Place dough in the preheated oven for about 15 minutes until golden and puffed. Remove from oven and set aside.
Prepare the filling:
  1. In a medium saucepan place the butter, 2 tbsp sugar, grapes, cinnamon and blueberries and heat over medium heat. Stir often for about 10 minutes until grapes soften a bit.
  2. Add the corn starch and stir well until the grape mix is just a bit thicker (similar to jam)
  3. Gently place the grape mix on the baked dough and spread evenly. Make sure you do not spread on the edges, leave the edges with no filling. Set aside to cool a bit.
Prepare the topping:
  1. Using a mixer, beat the remaining 2 egg whites with 2 tablespoons of white sugar. Beat the eggs until you get a firm foam. To check if it's firm enough tilt the bowl, if the foam is steady it is ready. If it's a bit runny, beat some more.
  2. Spread the egg foam over the filling. Spread evenly over the edges as well and place back into the preheated oven for another 15 minutes until foam is golden on the top

 

The great cooking website Food52.com was having a contest. The theme of the contest was grapes; anything you can make with grapes. Knowing how much my family loves my Tanned Apple Cake, I decided to use its base and create a new filling – a grape filling. I added some blueberries to the mix as […]

Read More

Orange Coconut Cake – Aroma Espresso Bar Style

Cakes and Cookies

There’s an Israeli Espresso- Bar chain called “Aroma”. When we lived in Israel we loved going there because you could always get a nice cup of coffee, a sandwich and even a real good breakfast. There are branches in Canada but not in Halifax and so this cake is my go-to cake whenever I crave “Aroma Espresso Bar

Among other things we liked there, they had a cake I adored. It was so tasty, juicy, soft and sweet with flavors of lemon and orange in it – it was just GOOD. Read More

There’s an Israeli Espresso- Bar chain called “Aroma”. When we lived in Israel we loved going there because you could always get a nice cup of coffee, a sandwich and even a real good breakfast. There are branches in Canada but not in Halifax and so this cake is my go-to cake whenever I crave […]

Read More

Great Balls of Chocolate Cake

Cakes and Cookies | Sweets

Today’s Family Day in Israel, My home country; and what’s better than to make yummy food WITH the ones you love? I love engaging the kids in food preparations; it’s so much better than staring at the TV screen or surfing the net, or even playing Lego’s together while fighting over the red blocks 🙂 I love it when the kids are standing right next to me, listening, stirring, mixing, laughing. Read More

Today’s Family Day in Israel, My home country; and what’s better than to make yummy food WITH the ones you love? I love engaging the kids in food preparations; it’s so much better than staring at the TV screen or surfing the net, or even playing Lego’s together while fighting over the red blocks 🙂 […]

Read More