Posts Tagged ‘Dessert’

Almond Chocolate Cupcakes – With or without a Halloween theme

Cakes and Cookies

I have a few websites I like to follow, cooking websites obviously, and everywhere I look all I see is pumpkin. Pumpkin cakes and cookies, pumpkin donuts and breads, pumpkin pies and pastries, and I know it is the season and that orange goes so well will the fall and the upcoming Halloween but to be honest, I’m not sure I like pumpkin 🙂 and I’m not even going to discuss the fact that most of the recipes are from canned pumpkins, not a can fan here. So I was trying to think what I can make that’s tasty, will go well with my morning coffee and of course, will make the kids happy. I went online, copied and printed a bat image. I made a stencil and decided to decorate my almond chocolate cupcakes with it. The kids were thrilled because they were t honed who made the cupcakes and because they got to eat the cupcakes the next morning. Needless to mention that my mission was accomplished and I didn’t even need to use pumpkin.

 

Almond Chocolate Cupcakes - With or without a Halloween theme
Author: 
Recipe type: Dessert, Holiday
 
A great cupcake recipe and an even greater decoration idea 🙂 You'll taste the chocolate and feel the almond flavor. Just wonderful.
Ingredients
  • 1⅓ Cups All purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 4 tbsp Vegetable Oil
  • ¾ Cup Unsweetened Cocoa Powder
  • 1½ Cups White Sugar
  • 2 Eggs
  • 1 tsp Almond Extract
  • 1 Cup Milk
Instructions
  1. Preheat oven to 350F (175C)
  2. Prepare muffin pan lined with muffin cups
  3. Combine dry ingredients and add the wet ingredients. Mix well using a mixer until well combined and you get a smooth batter.
  4. Fill each muffin cup ¾ full and place in preheated oven for 15-20 minutes until a toothpick inserted into the cupcakes comes out clean.
Notes
To create the decoration simply sift confection sugar over your stencil.

 

 

I have a few websites I like to follow, cooking websites obviously, and everywhere I look all I see is pumpkin. Pumpkin cakes and cookies, pumpkin donuts and breads, pumpkin pies and pastries, and I know it is the season and that orange goes so well will the fall and the upcoming Halloween but to […]

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Double Chocolate Muffins with White Chocolate Chips

Cakes and Cookies

Who doesn’t like chocolate muffins? We all do! But what would you say about a double chocolate muffin? A muffin with chocolaty flavor and some white chocolate chips in it. This was so easy to make. I made it with the kids and they loved it. Of course, the muffins didn’t survive long. I added icing on top and sprinkles all over and the muffins looked even more festive.

 

 

Double Chocolate Muffins with White Chocolate Chips
Author: 
Recipe type: Dessert
 
The muffins are sweet, very soft and can be kept in a sealed container for about 5 days which is an added bonus.
Ingredients
  • 2 cups all-purpose flour
  • 1½ cups sugar
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ Cup Whipping Cream
  • 1 cup milk
  • 1 egg
  • 2 tbsp vegetable oil
  • ½ tsp vanilla extract
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350F (175C).
  2. Grease muffin cups or line with paper muffin liners.
  3. In medium bowl, mix together flour, sugar, cocoa powder, baking powder, and baking soda. Add the milk, egg, whipping cream, oil and vanilla extract and mix well together until fully combined into an even smooth batter.
  4. Add the chocolate chips and stir well.
  5. Fill the muffin cups ¾ full
  6. Place in preheated oven and bake for 20 minutes, or until toothpick inserted in center comes out clean.

 

Who doesn’t like chocolate muffins? We all do! But what would you say about a double chocolate muffin? A muffin with chocolaty flavor and some white chocolate chips in it. This was so easy to make. I made it with the kids and they loved it. Of course, the muffins didn’t survive long. I added […]

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Pineapple Muffins

Cakes and Cookies

We bought a fresh Pineapple about 2 weeks ago and placed it in the fridge to avoid the annoying fruit flies. It didn’t prevent the fruit flies from coming into my kitchen, but it did make us forget about the existence of the poor pineapple. Read More

We bought a fresh Pineapple about 2 weeks ago and placed it in the fridge to avoid the annoying fruit flies. It didn’t prevent the fruit flies from coming into my kitchen, but it did make us forget about the existence of the poor pineapple.

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Caramel Creme Cookies – With or Without Caramel

Cakes and Cookies | Videos

My all time favorite cookies are cookies originated in Argentina; they’re called “Alfajores”. I always thought that they are hard to make and therefore never made them before. The Alfajores are basically sandwich cookies filled with caramel crème (Dolche De Leche), and the cookies are made of soft, melt in your mouth dough.

In fact, it is so “melt in your mouth” that some people call it “flour cookies” 🙂 just because the dough is so flaky and floury. I have this old recipe I’ve been making for years now, for butter cinnamon cookies. These cookies are so good! Back in the days when we had our own restaurant, people used to come over and buy coffee just for the sake of a cookie, they were very successful. The great thing about these cookies is that they melt in your mouth but they are not too floury, and of course, they taste like butter 🙂

So what I did is use that old recipe and add the caramel crème filling to it, and guess what? Yup, I came up with my own version of Alfajores, my own Caramel Crème Cookies. You are going to love this recipe. You can make the cookies and fill with crème or just roll them into mall balls, bake, sprinkle with icing sugar and serve. A 2 for 1 deal – Sweet!

Here’s a video tutorial on how to make these and how they end up looking:


Caramel Creme Cookies - With or Without Caramel
Author: 
Recipe type: Dessert, Cookies
Serves: 50 Cookies - or 25 Sandwich Cookies
 
Great butter and caramel flavor in one cookie. You will love this, with or without the caramel filling.
Ingredients
  • 220gr Unsalted Butter – Room temperature or melted
  • 2 Cups All Purpose Flour (240gr)
  • 1 Cup Corn Starch (100gr)
  • 1 tsp Baking Powder
  • ¾ Cup Icing Sugar (or fine white sugar)
  • 1 Can Carmel Crème (Dolche De Leche) – for filling
Instructions
  1. Preheat oven to 325F (160C)
  2. In a mixer bowl, place all ingredients (except for the Caramel Crème) and mix until combined. If you are using melted butter, place dough in refrigerator for about 15-20 minutes before moving on.
  3. In a teaspoon, take dough and form into small balls. Flatten balls until they are about ½cm thick and place on parchment layered baking pan. If you do not want to fill the cookies, you can roll into small balls and place on baking pan.
  4. Place in oven for baking for about 15-20 minutes until golden. Put cookies aside to cool – do not touch them before they cool off.
  5. Divide cookies in groups of 2 and spread some caramel crème on one cookie and cover with the other.
Notes
Optional – You can roll the cookies on their side, in fine shredded coconut.

 

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 all time favorite cookies are cookies originated in Argentina; they’re called “Alfajores”. I always thought that they are hard to make and therefore never made them before. The Alfajores are basically sandwich cookies filled with caramel crème (Dolche De Leche), and the cookies are made of soft, melt in your mouth dough. In fact, […]

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Blueberry Banana Cake – Fast and furious

Cakes and Cookies

It’s berry season, and what’s better than a blueberry cake?

Our friend went picking Blueberries and brought us a box of them. I usually make blueberry pancakes and muffins but this time I decided I want something fast and that the only thing I need to do is mix the ingredients and that’s it.

I didn’t feel like dividing into muffin cups or cooking the blueberries. Just mix it and bake it – that simple. So I made this Blueberry- Banana Cake and it turned out so good! This is the first time I make this cake and it was a huge success. The cake turned out so soft and juicy and sweet, you can feel the sweetness of the banana in your mouth and then taste the sourness of the berries. It was just perfect. We all had a slice with a cup of milk when I just took it out from the oven. And guess what…I made it at 7pm on a Sunday, by Monday morning when we left to work, there was none left. Did I already say it was a great success?

You can make this cake is a small 9″X9″ pan but the best results and the easier way to serve it is by baking it in a Loaf Pan (Clickable link). I have 3 of these; 2 short ones and one super long for bread and they are definitely “overworked” 🙂

 

 

Blueberry Banana Cake - Fast and furious
Author: 
Recipe type: Dessert
 
A great, juicy and very successful cake that goes perfectly with a glass of milk.
Ingredients
  • 1¼ Cups all purpose Flour
  • 1 tsp Baking Powder
  • ¾ Cup Sugar
  • 120gr Butter (1/2 Cup)
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2 Cups Fresh Blueberries (or thawed) + 1 tbsp flour for coating
  • 1 Mashed Banana
Instructions
  1. Preheat oven to 350F (170C)
  2. Prepare an “English Cake” pan or a bread pan about layered with baking paper
  3. In a mixer bowl, beat the butter with the sugar until soft and fluffy.
  4. Add the eggs, the mashed banana and the vanilla extract into the butter mix.
  5. In a separate bowl, mix the flour and baking powder and once mixed together, gradually add into the egg and butter batter while mixing. Mix only until combined - too much mixing will result in a dense cake.
  6. In a 3rd bowl, place the blueberries and 1 tbsp flour. Shake the bowl until berries are fully coated with flour. This will prevent them from sinking to the bottom of the cake.
  7. Add the coated berries into the cake mix and fold them in until combined with the mix. Again, don’t mix too much, only until combined.
  8. Pour the cake mix into the parchment paper layered baking pan and place in the pre-heated oven for about 45-50 minutes until cake is brown.Poke with a toothpick and make sure it comes out dry. If it comes out wet or with cake mix on it, let it bake for a few more minutes.

 

 

 

 

It’s berry season, and what’s better than a blueberry cake? Our friend went picking Blueberries and brought us a box of them. I usually make blueberry pancakes and muffins but this time I decided I want something fast and that the only thing I need to do is mix the ingredients and that’s it. I […]

Read More
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