Posts Tagged ‘Dessert’

Vegan Strawberry Mango Creamsicles – Coconut Milk Popsicle

Home Made Cooking

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay).

we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if it’s something the little munchkin can enjoy as well, I will be announced our family’s Strawberry champ. So I made these oh so good Creamsicles! I call the Creamsicles because really, if it’s not water/juice based and has a fruity-fudgey consistency – it’s not a Popsicle, it’s Creamsicle.

Anywho, these are so good!! Based on coconut milk and fruit and really take zero time to make. The hardest part is the enticipation. I made these in my ‘Magic Bullet‘ which I’m not sure what I’d do without these days. I just make almost everything using the ‘bullet’; pancakes, purée for baby, Creamsicles, dressing, sauce, chopped nuts, you name it. I’m obsessed with it 🙂

So yeah, I used my ‘bullet’ for these but you can definitely use a chopper or food processor, no problem at all.

Ready? Here’s how:

 

Vegan coconut strawberry mango Creamsicles

 

Vegan Strawberry Mango Creamsicles - Coconut Milk Popsicle
Author: 
Recipe type: Vegan Dessert
Cuisine: Vegan
Prep time: 
Total time: 
 
Vegan strawberry mango Creamsicles are the perfect way to cool down on a hot summer day. These are easy, vegan, nutritious and even babies can enjoy them.
Ingredients
  • 1 Can Coconut Milk
  • 1 Cup Strawberries
  • 1 Mango, peeled and cut into chunks
  • Maple Syrup
Instructions
  1. In a magic bullet or food processor, place the mango pieces and ⅓ of the coconut milk can
  2. Add 4 Tbsp Maple Syrup (you can add more or less to taste)
  3. Pulse until puréed and divide between 10 Popsicle molds (depending on the mold size)
  4. Place Strawberries, remaining ⅔ can coconut milk and 4-5 Tbsp Maple Syrup in food processor and pulse until puréed
  5. Divide between Popsicle molds, adding the strawberry mix on top of the mango purée you already have in the molds
  6. place in the freezer for at least 4 hours or overnight

 

Vegan coconut strawberry mango Creamsicles

 

Strawberry mango vegan Creamsicles

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay). we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if […]

Read More

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

My Grandma’s Soft Lemon Chocolate Marble Cake

Cakes and Cookies

When I was little, I used to love spending time with my grandma. She used to come visit us every summer for a couple of weeks, make sure we have fun, eat well and don’t miss out on anything, all while slightly getting on my mom’s nerves 🙂

She used to take us to her house, about a 2 hour drive from ours, and give us the best and most memorable summers ever. Ice skating, swimming pool, beaches, movies, made sure we meet new friends, sweets, chocolates and her oh-so-delicious food.

After a few years she moved overseas to be able to spend more time with my cousins and aunt there, and I remember missing her terribly. She used to write to us and just lately I found one of the letters. Needless to say that seeing her handwriting and reading the lines, imagining her voice, brought me to tears and I found myself thinking about her more than ever.

You see, she was one of my best friends, she was the strongest and most stubborn person I have ever know, she was the most consistent and target oriented person I’ve met, she was a great cook, a wonderful accordionist, pianist and teacher, she was  the biggest heart and soul, she was my “Omama”. I knew that no matter what, she will always tell me the truth, tell me what she really thinks even if I didn’t always like it. She called me every second day (of course the timing was off most of the times but she was my granny) and made sure I’m well, that I have money, food and that I’m happy.

Sometimes smells and tastes trigger memories in us, and this is exactly what happened with this cake.

I remembered that she used to make the most delicious marble cake. I remembered it was full of flavour and soft yet not too soft nor dry, it was perfect.

So the other day I called my mom and asked her to send me the recipe. Of course, II made it the same day, and indulged over it for the entire weekend. Yeah – I let other people taste as well, they all loved it and so I decided to share my grandma’s recipe. And although it will not be accompanied by sweet memories for everyone, I’m sure you will create your own sweet memories around this amazing and simple cake.

The best lemon chocolate marble cake

The best lemon chocolate marble cake

My Grandma's Soft Lemon Chocolate Marble Cake
Author: 
Recipe type: Dessert
 
Soft, easy and flavorful marble cake. Perfect for a cold winter day with a cup of tea or in the sun, with a refreshing glass of ice tea.
Ingredients
You will need:
  • 9.5/10 inch round pan OR 10X14 pan
For egg foam:
  • 4 Egg Whites
  • ½ Cup Sugar
For the lemon cake batter:
  • 1 ½ Cup All Purpose Flour
  • ¾ Cup Sugar
  • ½ tsp Baking Powder
  • 4 Tbsp Vegetable Oil
  • 4 Egg Yolks
  • Juice from 1 whole lemon
For the chocolate cake batter:
  • 3 Tbsp Cocoa Powder (Unsweetened)
  • 3 Tbsp Sugar
  • 3 Tbsp Water
  • 65gr Butter - Cubed
Instructions
  1. Preheat oven to 350F (180C)
  2. Prepare preferred baking pan covered with parchment paper (cover edges/walls as well)
  3. Start by beating the egg whites using a stand mixer on medium-high speed until white foam starts to form
  4. Add in the ½ cup sugar gradually and continue beating until stiff peaks form (about 3-5 minutes). Set the bowl aside.
  5. In a small saucepan combine the chocolate batter ingredients except for the butter and mix well
  6. Heat saucepan with cocoa mix over medium heat while stirring constantly until you get a smooth chocolate paste
  7. Turn heat off and add in the butter. Stir constantly until the butter melts completely and set aside to cool to room temperature (I usually pour the batter into a big coffee mug to cool)
  8. In a separate bowl mix the lemon batter ingredients well until fully combined. You should get a batter that resembles a dense pancake mix.
  9. Slowly fold the egg foam into the lemon batter until fully combined. Make sure to do this slowly and actually fold in gradually.
  10. Remove ⅓ of the lemon batter into a small bowl and add in the chocolate batter
  11. So now you have a bowl with ⅔ of the lemon batter and a bowl with the other ⅓ mixed with the chocolate.
  12. Pour ½ of the white colored batter into the baking pan, then pour in the chocolate batter (making sure you cover the white layer or at least most of it) and finally finish with another layer of the other half of the white batter.
  13. Using a toothpick “draw” some gentle circles or lines along the cake to create the marble-like look at the end. Don’t make too many swirls or the darker color will take over the entire cake.
  14. Place in the preheated oven and bake for 30-40 minutes until the top of the cake is golden and a test toothpick comes out dry after you poke the cake with it.
  15. Store covered to avoid a dry cake

The best lemon chocolate marble cake

When I was little, I used to love spending time with my grandma. She used to come visit us every summer for a couple of weeks, make sure we have fun, eat well and don’t miss out on anything, all while slightly getting on my mom’s nerves 🙂 She used to take us to her […]

Read More

Rooibos Infused Vanilla Chocolate Mini Baked Donuts

Baked Goodies | Cakes and Cookies

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients.

Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in.

I mean, it’s Organic Milk and a Challenge – have you met me? Have you been reading me? This was mine.

The challenge is called “Brown Bag Recipe Challenge” and it was made possible thanks to two awesome local providers teaming up: East Coast Organic Milk and Just Us! Coffee.

Why is it called “Brown Bag Recipe Challenge”? Easy, it’s a challenge, and to get the mystery ingredients I had to go to Just Us! Coffee and pick up my brown bag.

So after completely forgetting to pick up my bag and then remembering it when it was almost too late, I picked up the bag with the mystery ingredients. I rushed to the car (that was of course parked where you shouldn’t park) and as I set down I had to tear the bag open and find out what I was against.

In the bag, I got 2 packs of Organic Chocolate (Hand Made) – One white and one dark; I also got a pack of Just Us! Coffee Organic Cane Sugar, Vanilla -Rooibos Tea and of course the Organic Milk from East Coast Organic Milk.

After reading the rules and instructions on this challenge I started brain storming (while driving), I had to come up with something that will incorporate ALL of the ingredients.

I have to admit, I’ve never tasted Rooibos Tea and I had no idea what to do with it.

After getting home, tasting the tea and indulging myself with a cube of fine Organic Chocolate alongside with a nice glass of Organic Milk, I knew exactly what I’m going to make – Donuts!! But not just regular donuts, they’re going to be baked.

So Rooibos Infused Mini Baked Chocolate Vanilla Donuts it is.

 

Rooibos Infused Mini Baked Donuts

 

Rooibos Infused Mini Baked Donuts

 

 

Rooibos Infused Vanilla Chocolate Mini Baked Donuts
Author: 
Recipe type: Dessert
Cuisine: Sweets, Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 36 Mini Donuts
 
These are so easy to make and even easier to snack on. A healthier version of donuts that can be made with your favorite steeped tea. You don't even need a stand mixer.
Ingredients
  • 5 tbsp Butter
  • ⅓ Cup Sugar (I used Organic Cane Sugar by Just Us! Coffee)
  • 1 Egg
  • ¼ Cup Milk (I used Organic Milk by East Coast Organic Milk)
  • ¼ Cup Rooibos Vanilla Tea (2 tsp tea steeped in ¼ cup hot water)
  • 1 tsp Vanilla Extract
  • 1½ tsp Baking Powder
  • 1½ Cup All Purpose Flour
  • 35 grams White Chocolate – Grated (I used Just Us! Coffee white chocolate)
  • Dark Chocolate – Finely grated to top donuts (I used Just Us! Coffee dark chocolate)
Instructions
  1. Preheat oven to 325F (165C) and have a mini donut non-stick pan ready
  2. In a large bowl mix the butter and sugar together until fully combined (I use a fork to mash them together until evenly combined)
  3. Add in the egg, milk, steeped tea (liquids only) and vanilla extract and mix well.
  4. Add the baking powder, flour and grated white chocolate and stir all together until fully combined with no lumps.
  5. To make it easier transfer some of the batter into a piping bag (or a Ziploc bag with a cut corner).
  6. Pipe the batter onto your mini donut baking sheet, making sure you only fill each donut ring ½ way (this will ensure you get donuts and not weird looking mini muffins)
  7. Place into the preheated oven for 8-10 minutes
  8. After removing from the oven, immediately transfer onto a plate (or any other flat surface) and sprinkle with the finely grated dark chocolate (I grated directly above the warm donuts so it could melt a bit)

 

Rooibos Infused Mini Baked Donuts

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients. Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in. […]

Read More

Cookies And Lemon Cheesecake Balls

Cakes and Cookies | Sweets

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe.

This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally made up for NOT making the cheesecake.

My intentions were good! Swear to god, but life got in the way and the bottom line is that there was no cheesecake.

So yesterday I finally made up my mind to make a cheesecake, but one look at the fridge made me realize that even if do end up making that cheesecake, chances are that I’m not going to have any space to store it. Did I already mention I need a bigger fridge?

But fear not, there WAS cheesecake at the end of the day, just smaller, much smaller, in fact the cheesecake was served in balls (conveniently stored in a container), bites if you will; And it was so good I’m actually thinking “how the heck have I never thought of it sooner?”

It was perfect! No-bake cheesecake, rolled into balls with the perfect flavor and so easy to make, my daughter helped rolling the balls.

It’s basically cheesecake ingredients rolled into bite sized balls and covered with cookie crumbs. I’m also thinking that if I want to make it fancy I can just serve it with strawberry syrup on top or chocolate even. This is exactly what I like; easy stuff that looks like you spent the entire day making. Simple yet impressive!

These cheesecake balls have cookies inside and outside and if you want, you can get creative and cover them with sprinkles, shredded coconut, nuts and so much more.

Everyday available ingredients that turn to a cheesecake fiesta; that’s the bottom line here.

 

Cookies and Lemon Cheesecake Balls

 

Cookies and Lemon Cheesecake Balls

 

4.0 from 1 reviews
Cookies And Lemon Cheesecake Balls
Author: 
Recipe type: Dessert
Cuisine: Cheesecake
Serves: 45 Balls
 
Instead of struggling to find space for a whole cake, why not go with something smaller that tastes divine? These cheesecake bites are easy, yummy and space savers.
Ingredients
  • 450gr Cream Cheese
  • 150gr Sour Cream (the thicker the better)
  • 300gr Tea Biscuits/ Sweet Graham Crackers
  • ½ Cup Sugar
  • 3 Tbsp Corn starch
  • Zest from ½ Lemon
  • 1 tsp Vanilla Extract
  • Cookie Crumbs/ Coconut/ Sprinkles – for coating
Instructions
  1. Place the tea biscuits in a large Ziploc bag and smash into little pieces (the smaller the better – but not completely ground) – I use a rolling pin and simply rolled the pin on top of the cookies in the bag until the were crumbs.
  2. Place the cookie crumbs along with the rest of the ingredients in a large bowl and mix together until combined into an even mix.
  3. Prepare a small bowl with additional cookie crumbs/ coconut or any other topping for coating the cheesecake balls
  4. Using 2 teaspoons scoop the cheese batter and drop into the bowl with the cookie crumbs (or any other chosen coating)
  5. Roll in the coating crumbs and form a ball.
  6. Repeat with the rest of the mix and store in an airtight container in the fridge.

 

Cookies and Lemon Cheesecake Balls

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!!

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe. This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally […]

Read More

Layered Chocolate Pudding and Whip Cream – Creamy and Dreamy

Sweets

Have you ever had a craving for something you haven’t had for a long time? I bet you did. What was it? Cheese? Snack? Candy? For me it’s “Milky”.

You’re probably wondering what that is. Well, it’s quite simple; “Milky” is a brand name for an Israeli product. It consists of a thick layer of chocolate pudding (dark chocolate) and another layer of whipped cream on top. Sounds simple right? It is; but the fact is, that I wasn’t able to find anything like it here in Halifax.

I used to consume dairy products like crazy in Israel. Cottage cheese, goat cheese, all kinds of soft and ripened cheeses, sweet dairy products, yogurts and more. But since we moved to Canada (which is quite a while ago now) I wasn’t able to find my new favorites, my own niche of comforting dairy snacks.

So yesterday I decided that if it wasn’t going to come to me, I will bring it home myself.

I made this crazy good dark chocolate pudding, I topped it off with sweet whipped cream, I chilled the whole thing and then, after dinner, I just indulged myself.

Yeah yeah, the small things in life are what really matters. It’s true! This yummy chocolate pudding was my perfect ending to a lovely weekend, but without it, the weekend would have just been lovely and not perfect wouldn’t it? 🙂

So here it is, it’s not “Milky” and it doesn’t have a brand name (yet!!) but it’s good, and it’s easy, and it has no preservatives, food coloring or other chemical additives. And considering the fact that I used goat milk, just makes it a thousand times better.

Store it in a nice jar with a lid or a small glass with plastic wrap on it, it’ll stay good in your fridge for up to a week, but believe me, it wouldn’t survive that long 🙂

Layered Chocolate Pudding and Whip Cream Dessert

 

Layered Chocolate Pudding and Whip Cream Dessert

 

Layered Chocolate Delicacy with Whip Cream - Creamy and Dreamy
Author: 
Recipe type: Dessert
Cuisine: Dessert, Chocolate
Serves: 6 Jars
 
Fluffy and sweet, easy yet impressive and just SO GOOD! This sweet chocolate dessert is the best!
Ingredients
For the Chocolate Pudding:
  • 2 Tbsp Unsweetened Cocoa Powder
  • 5 Tbsp Sugar
  • 2 ½ Tbsp Corn Starch
  • 1 ½ Cup Milk
  • ½ Cup Whipping Cream (Heavy Cream)
  • 130gr Semisweet Chocolate (I used dark chocolate with 51% cocoa)
For the Whip Cream Topping:
  • 1 Cup Whipping Cream
  • 2 Tbsp Sugar
Instructions
  1. Have 6 small (150ml) glass jars (with lids) ready and set aside (you can also use dessert bowls)
  2. Place the corn starch, cocoa powder and sugar in a medium sized pot and mix together.
  3. Add just a bit of the milk (about ¼ cup) while stirring (stirring is very important since it prevents lumps in your pudding). Stir until the consistency is cream/paste like and no lumps.
  4. Place the pot over medium heat and gradually add the rest of the milk while consistently stirring.
  5. Add in the whipping cream and keep on stirring.
  6. When the mix starts to boil (simmers), reduce the heat to low and continue stirring until the mix thickens a bit (About 5 minutes).
  7. Add in the chocolate and keep stirring until it melts completely into the mix.
  8. Remove from the heat and set aside to cool for about 5-10 minutes.
  9. While the pudding is cooling off, keep stirring it every few minutes to prevent the formation of a thin film on top of it. This will make sure your pudding is even and smooth.
  10. After 5-10 minutes, pour the chocolate pudding into glass jars (or you can use small dessert bowls) and set aside to cool for about 20 minutes.
  11. After 20 minutes, place the jars with pudding in the fridge for about 2-3 hours (this will allow the pudding to set)
  12. After 2-3 hours, prepare the whip cream for the topping by whipping the cream and the sugar with your mixer on medium speed until you get a stiff fluffy cream.
  13. Using a spoon or a piping bag add the whip cream to the top of the pudding.
  14. If you are using jars with lids you can now close the lids and place back in the fridge. If using dessert bowls you can store the bowls in the fridge covered with plastic wrap to maintain the freshness.
Notes
*This dessert will stay good for 5-7 days when kept sealed and refrigerated*

 

Layered Chocolate Pudding and Whip Cream Dessert

Layered Chocolate Pudding and Whip Cream Dessert

Have you ever had a craving for something you haven’t had for a long time? I bet you did. What was it? Cheese? Snack? Candy? For me it’s “Milky”. You’re probably wondering what that is. Well, it’s quite simple; “Milky” is a brand name for an Israeli product. It consists of a thick layer of […]

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
Page 1 of 41234