Posts Tagged ‘Easy’

Pigs In A Blanket From Scratch With Only 4 Ingredients

Baked Goodies

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you really want is comfort food like soups, chowders, hot fresh breads, fries, juicy steaks and basically things that are not vegetables in their raw form.

So the good news is that winter is gone (please make it stop raining now) and the spring is here, and with it life becomes a bit easier on us “food makers and bakers” because preparing a meal in the spring or summer is so much simpler.

All you need is an “anchor” in the form of a main dish and a side of salad and voila – a meal. And for me, it could be anything really. Potatoes and salad, hot dogs and salad, steak and salad, quiche and salad or even a snacky kind of food – with a side of salad.

Now speaking of a snacky meal, I made these Pigs In a Blanket the other day and the kids not only fought over who gets one first, they also asked to take it in their lunch box for school the next day. Can you say “Nailed It”?

The “blanket” for these little “piggies” is made of only 4 ingredients and doesn’t even require a mixer, you can mix it with a fork as far as I’m concerned and touch up with a few kneads.

Now, can you say “Bingo”? 🙂

Serve to the kids (or big kids or kids at heart 🙂 ) with ketchup or mustard on the side and you’re a star and if you have a plate with a built in dipping bowl then you’re a superhero 🙂 (click here to see plate).

Also,

Pigs in a blanket made from 4 ingredients

Pigs In A Blanket From Scratch With Only 4 Ingredients
Author: 
Recipe type: Lunch
Cuisine: Snack, Finger Food
Serves: 16-20 Pieces
 
Pigs in a blanket were never this easy. Using whole wheat flour and 3 more ingredients and you got yourself the perfect finger food, snack or even lunch.
Ingredients
For the Rolling Dough (The Blanket):
  • 2 Cups Whole Wheat (or White All Purpose) Flour
  • ½ Cup Vegetable Oil
  • ½ Cup Hot (just boiled) Water
  • ½ tsp Baking Powder
For the Hot Dogs (The Pigs):
  • 8-10 Hot Dogs cut in half
For the Egg Wash:
  • 1 Egg - Beaten
Instructions
  1. Preheat oven to 375F (180C)
  2. In a medium mixing bowl mix the flour, oil, baking powder and hot water. You can mix using a stand mixer or by hand. Mix together and then knead a bit until you get a dough ball.
  3. Divide the dough into two pieces and roll the first piece (no need to flour the surface but you can flour it a bit if you want to) using a rolling pin until it is ¼ cm thick. Roll it into a rectangular leaf.
  4. Using a sharp knife or pizza roller, cut the rectangular dough leaf into 8-10 triangles (similar to cutting in zig-zag).
  5. On the wider end of each triangle, place one half of a hot dog (from the ones you prepare in advance) and roll the triangle dough piece towards the sharp end of the triangle (like a rugelach)
  6. Place on a parchment paper layered baking sheet and repeat with the other hot dogs and the second piece of dough.
  7. Brush each rolled hot dog with the egg wash and sprinkle sesame if you want to (optional)
  8. Bake for 20-25 minutes in the preheated oven or until pastry is golden brown and the hot dog is a bit puffy.

Pigs in a blanket made from 4 ingredients

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you […]

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 […]

Read More

Soft Whole Wheat Spelt Dinner Rolls

Baked Goodies

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky.

I was browsing online, trying to figure out how to make dinner rolls, and I’m not sure why but I decided to stop looking when I found the recipe on TheKitchn.com.

The rolls looked so good, so soft and the crust looked just perfect. But looking at the ingredients I figured I’d have to play around and find some alternatives to the all purpose flour and the sugar. You must know me good enough by now to know that if I can switch the ingredients to more nutritious ones, I will. So I did.

These dinner rolls ended up being whole wheat spelt dinner rolls and they came out soft and perfect. I liked the fact that they came out looking super professional too. My husband couldn’t believe these were homemade at first.

Anyhow, these go amazing paired with some butter – obviously 🙂

They are also wonderful as sandwich rolls and you can freeze them and thaw whenever you need them. This recipe is a keeper.

Soft Whole Wheat Spelt Dinner Rolls

Soft Whole Wheat Spelt Dinner Rolls
Author: 
Recipe type: Bread
Cuisine: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Soft dinner rolls are not an obvious thing when it comes to spelt and whole wheat, but these are just perfect.
Ingredients
  • 1 ½ Cup Whole Wheat Flour
  • 1 ½ Cup Spelt Flour
  • 1 Tbsp Dry Yeast
  • 1 tsp Salt
  • 2 tbsp Honey
  • 2 Tbsp Vegetable Oil
  • ¼ Cup Milk (whole or skim)
  • ¾ Cup Warm Water
  • 2 Tbsp Butter - Melted
Instructions
  1. In a stand mixer bowl, combine the flours and yeast and mix together.
  2. Add in the salt, honey, oil, milk and ½ cup warm water and start mixing on low speed using the kneading attachment.
  3. Gradually add the ¼ cup left of warm water (drizzle in while stand mixer is mixing).
  4. Keep the mixer kneading for about 3-4 minutes until the dough is all combined into 1 dough ball.
  5. Remove the dough from the bowl and place on a lightly floured surface. Knead the dough a bit until it’s soft, non-sticky. It should spring back when you poke it.
  6. Place the dough ball back in the bowl, cover it with kitchen towel or plastic wrap and let the dough rise in a warm spot until it is double in size (about 1 hour).
  7. Once the dough has risen, remove it from the bowl and once again place it on a floured surface.
  8. Divide the dough into 12 equal pieces and roll each piece into a ball.
  9. Prepare a 9X13 inch baking dish layered with parchment paper and arrange the rolls in the baking dish. Make sure the rolls are apart from each other (about 1-2 inches apart).
  10. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm spot.
  11. Preheat the oven to 375F (180C) and melt the 2 Tbsp butter.
  12. Once the rolls look pillowy and risen (after 30-40 minutes), gently brush them with the melted butter.
  13. Bake the rolls in the preheated oven for 15-18 minutes (it took me 17 minutes).
Notes
Inspired by and adapted from www.thekitchn.com

Soft Whole Wheat Spelt Dinner Rolls

Link to the original recipe that inspired me: HERE

Soft Whole Wheat Spelt Dinner Rolls

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky. I was browsing online, trying to figure out how to make dinner rolls, and I’m not […]

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

Lemon Meringue Butter Cookies

Cakes and Cookies

T’is the season for baking, or so they say, but really every season is a season for baking.

I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies.

Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, social media, it’s all over the place. But really, I think that the season of baking was made up because there was nothing better to do in this cold 🙂

Take me for example, it’s Sunday today and I can finally rest and basically do nothing, but what do I do? bake. And why? for 3 main reasons:

1. The kids

2. I like it

3. It’s so cold out and utilizing the oven seems like a nice getaway from the cold

Three weeks ago I bought a Lemon & Lime Marmalade from Pete’s Frootique in Downtown Halifax. It was on sale, and the best part was that it was all natural. No colors, no nothing, I had  to grab it.

When I bought it I had a cookie idea in mind, a simple idea that might end up looking like a million dollars. Today, three weeks later, I changed my mind last minute and ended up with an even better result.

After my son tasted these he gladly declared that I no longer need to make him lemon meringue pie, I can always just make these Lemon Meringue cookies. I also made them with homemade raspberry jam and although it tasted a bit sweeter they were so good. So good that it only took the kids and hubby about 2 hours to completely devour 45 cookies. Lucky for me (and you) I was able to snap some pictures.

So there you have it. The perfect lemon/raspberry meringue cookies. Whether it’s that season or not – these will always be a hit.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: Pastries
Prep time: 
Cook time: 
Total time: 
Serves: 45 Cookies
 
Lemon Meringue Pie in a cookie. That's right! Butter cookies with lemon or raspberry and meringue. A surprisingly fun and easy recipe that ends up looking like a million dollars.
Ingredients
For the Cookies:
  • 2 Cups All Purpose Flour
  • 125gr Butter
  • 1 Cup Icing Sugar
  • 2 Egg Yolks
  • 5 Tbsp Water
For the filling:
  • Lemon Marmalade
  • (And/ Or) Raspberry Jam
For the Meringue:
  • 2 Egg Whites
  • ¼ Cup Icing Sugar
Instructions
  1. Preheat oven to 350F (180C) and layer a baking sheet with parchment paper.
  2. To quickly soften the butter, grate or cut into small cubes into the mixing bowl.
  3. In a stand mixer bowl combine the flour, butter, icing sugar and egg yolks. Mix until you get a crumbly mix (that resembles sand).
  4. Gradually and while mixing, add one tablespoon water at a time until the dough turns into one soft ball and everything is fully combined. Careful not to over mix it. Stop mixing once it’s all combined into dough.
  5. Using a teaspoon, scoop the dough one teaspoon at a time and roll each scoop of dough into a small ball. Place on a parchment paper layered baking sheet making sure the balls are about 1 inch apart.
  6. Gently press on each ball using the back of your palm to create a disc shaped cookie.
  7. Bake in the preheated oven for 7-9 minutes. Bottom of cookies should be golden when they are ready.
  8. Place the cookies on a wire rack to cool completely.
  9. Once cooled, spread a thick layer of lemon marmalade/ raspberry jam on each cookie and place back onto the baking sheet..
  10. Prepare the meringue by whipping the egg whites and icing sugar together on medium-high speed until stiff peaks form. You should get a firm and sable meringue.
  11. Using a piping bag (or a Ziploc bag with a cut opening on the bottom), pipe a bit of meringue on each marmalade/ jam covered cookie.
  12. Place the cookies back into the (still) preheated oven for 5 minutes or until meringue is golden.
  13. Remove from the oven, let cool and serve.
  14. Store in an airtight container in one layer.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

T’is the season for baking, or so they say, but really every season is a season for baking. I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies. Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, […]

Read More

Baked Broccoli Feta Bites

Baked Goodies | Home Made Cooking

Shavuot is one of my favorite Jewish holidays. Shavuot commemorates the anniversary of the day the Torah (10 commandments) was given to the entire nation of Israel assembled at Mount Sinai. Now, that’s all nice and dandy but what I really like about the holiday is the food – obviously. You see, this holiday is being celebrated by serving dairy foods, fruits and vegetables and these are my favorite. Imagine the variety of things one can make and bake from dairy products. Also, it’s so much easier than chicken and meat.

So the first thing I made preparing for Shavuot was Broccoli Feta Bites. To be completely honest, I didn’t just make it because of the holiday, as always with my cooking, it was a combination of the upcoming holiday and what I had in the fridge, and this time I had a bag of fresh broccoli and no real craving for yet another quiche, so I came up with something that looks beautiful, made easy and tastes fantastic. The kids loved it (hey, it’s small food, what’s not to like) and we all enjoyed a nice light dinner with these bites and a big side salad – so good!

 

Breaded Broccoli Feta Bites

 

Broccoli Feta Bites
Author: 
Recipe type: Main, Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 45 Bite Size Balls
 
Fun to eat, easy to make and healthy as an added bonus. Why not use your broccoli in a different way?
Ingredients
  • 650 grams Fresh (or frozen) Broccoli Florets
  • 2 Garlic Cloves – Diced
  • 2 Eggs
  • 7 tbsp Bread Crumbs
  • 100 grams Cheese – Grated (I used Cheddar)
  • 100 grams Feta Cheese – Crumbed
  • 2 tbsp Fresh Dill- - Chopped
  • 1 tbsp Dried Basil
  • Salt and Pepper to taste
  • ½ cup Bread Crumbs for Coating
Instructions
  1. Preheat oven to 375F (180C)
  2. Prepare large baking pan covered with parchment paper
  3. Place the ½ cup bread crumbs for coating in a small bowl and set aside for later.
  4. Cook the broccoli florets in a covered pot with boiling water. Cook for about 15 minutes.
  5. Drain the broccoli florets from water, place in a food processor and chop until diced.
  6. In a large bowl place the garlic, cheese, feta, dill, basil, bread crumbs and eggs and add in the diced broccoli. Mix all together until evenly combined.
  7. Scoop with teaspoon and roll into ping pong size balls.
  8. Roll in the bread crumbs you set aside for coating (1/2 cup) until fully coated and place on baking sheet.
  9. Once you’re done with all the balls, place in preheated oven for 25 minutes or until golden brown on the outside.
  10. Serve drizzled with tahini or with sour cream on top.

 

Breaded Broccoli Feta Bites

Breaded Broccoli Feta Bites

Shavuot is one of my favorite Jewish holidays. Shavuot commemorates the anniversary of the day the Torah (10 commandments) was given to the entire nation of Israel assembled at Mount Sinai. Now, that’s all nice and dandy but what I really like about the holiday is the food – obviously. You see, this holiday is […]

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

Spelt Cinnamon Rolls – No Yeast and Almost No Gluten

Cakes and Cookies

Yesterday night I had this weirdest craving. I really wanted a cinnamon bun. I looked for a good recipe but of course the only ones I could find are the good old fashioned yeast cinnamon buns.

I adore yeast pastries. They are my favorite, but in this instance I just had to have my cinnamon buns NOW. So I browsed through various recipes and found a few that are no yeast recipes for quick cinnamon buns. The only thing that bothered me now is that they are all obviously made with regular wheat flour, and that alone will ruin my son’s low gluten diet and will probably give my hubby stomach aches.

I decided then to come up with my own recipe for cinnamon buns/rolls using spelt flour.

So here I was, mixing and adding and hoping for the best. What’s the worst thing that’s going to happen? I gain experience? This doesn’t sound that bad to me.

30 minutes after, I was done. I took the rolls out of the oven and hoped for the best. The smell was insanely good and they looked superb. As always, my main taste tester was my husband. I served him with one roll, gave him a few seconds to chew on it and nervously waited for his response; “The only thing missing is a cup of tea” was the verdict and I was one happy girl.

So yeah, it worked, and this morning the kids tried it and loved it. They are not your everyday traditional buns, the texture is different and the dough is not as soft as the yeast version. They are denser and less sweet and I had to warm them up a bit before serving this morning, but dang they taste so good! So I’m sharing this recipe in hopes that you’ll like it too. You can top it up with your favorite icing or eat it plain, either way this version is a bit healthier and very low in gluten.

I got a sweet deal on Spelt Flour (Clickable link) on Amazon surprisingly, so I had enough for everything I made. The quality was also really great.

Spelt Cinnamon Buns

 

Spelt Cinnamon Rolls - No Yeast and Almost No Gluten
Author: 
Recipe type: Dessert
Cuisine: Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Not your regular cinnamon rolls. they are not as soft and gooey but they are fast, delicious and have very low gluten levels. You'll like them.
Ingredients
Dough:
  • 3 cups + 1 tbsp Spelt Flour
  • 2 tbsp White Sugar
  • 4 tsp Baking Powder
  • Pinch of Salt
  • 3½ tbsp Butter (50gr)
  • ¾ Cup Milk
  • 1 tsp Vanilla Extract
Filling:
  • 3 tbsp Butter – Room Temperature (soft)
  • ½ Cup Brown Sugar
  • 3 tsp Cinnamon
  • 1 tbsp Butter – Room Temperature (for topping)
Instructions
  1. Preheat oven to 375F (190C)
  2. Prepare muffin tray and grease each cup with butter
Preparing the Dough:
  1. Place milk ,butter and vanilla extract in small saucepan, heat over medium heat until butter melts and set aside.
  2. Mix the other dough ingredients all together and then add the milk mix in. Using a mixer, mix only until fully combined (careful, do not over mix) and you get soft non sticky dough.
  3. Roll out dough on a lightly floured surface into a rectangle about 18X10 inch and ¼ inch thick.
Preparing the filling:
  1. In a small bowl mix the cinnamon and brown sugar together. Set aside
Assembling the rolls:
  1. Using a butter knife (or your fingers) spread the 3 tbsp butter (from filling ingredients) on top of the rolled out dough.
  2. Sprinkle with the cinnamon mix. Don’t use the entire mix; leave about 1tsp in the bowl.
  3. Roll the dough on its longer side (so you get a longer roll) and cut into 12 equal slices (about 1 inch or 3 cm each)
  4. Place each slice/rolled piece into a greased muffin cup in your muffin tray
  5. Using your fingers or butter knife, spread a bit of butter on top of each slice (from the 1 tbsp butter you set aside from the filling ingredients) and sprinkle with the leftover cinnamon mix.
  6. Place in oven for 15-20 minutes. Remove when done and serve as is or with butter.

 

Spelt Cinnamon Rolls

Spelt Cinnamon Rolls

Yesterday night I had this weirdest craving. I really wanted a cinnamon bun. I looked for a good recipe but of course the only ones I could find are the good old fashioned yeast cinnamon buns. I adore yeast pastries. They are my favorite, but in this instance I just had to have my cinnamon […]

Read More
Page 1 of 41234