All posts filed under: cakes and desserts

Hello There, Would You Like Some Cake?

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I am back, after a week off to celebrate, reflect and contemplate how the rest of the year should pan out – taking into consideration of course the minor glitches, and/or set backs, I am thinking it will hopefully stay on course and if not, I know exactly where to escape for a few days to detox-if-you-will. So, before anything, I decided to share this cake recipe with you – not sure why I am craving cake all of a sudden, but I am and this one is on point and a easy to make for that July 4th picnic you are due to bring a dish to. INGREDIENTS 1 cup granulated sugar, plus 2 tablespoons 3 large eggs, at room temperature 1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice 1 cup extra virgin olive oil 2 teaspoons vanilla extract 1 cup whole milk, at room temperature 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt CHAMOMILE STRAWBERRIES 1/4 cup honey 2 chamomile tea bags (optional) 2 cups fresh strawberries, …

Dessert: Chocolate Mouse S’mores Kind of Way

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For the past week, I have craved chocolate pudding and have actually bought the Jello brand and made some, and have been treating myself to serving each night. This happens, where I crave something and eat it until I no longer want it. But this recipe for Chocolate Mousse Bars in a S’more king of way took my craving to a whole new level. INGREDIENTS CRUST 12 graham cracker sheets, finely crushed 6 tablespoons salted butter, melted 6 ounces milk chocolate, melted CHOCOLATE MOUSSE 4 large egg yolks 3 cups heavy cream 1 pinch flaky sea salt 8 ounces semi-sweet or dark chocolate, chopped 2 teaspoons vanilla extract MERINGUE 4 egg whites 1 cup granulated sugar 1 1/2 teaspoons cornstarch 2 teaspoons vanilla extract {more} Oh my deliciousness!

Food: Lemon, Coconut (Birthday) Cake In Honor of One of My Favorite Gals

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In case you are home today, or are feeling a need for a pick me up – I suggest you bake this cake and then eat a slice with a cup of Jo or Earl Gray, the real kind, not the fabricated flavors some tea makers are using these days – read the label to be sure it is truly Bergamot oils infused tea leaves. Oh and here’s the cake recipe – INGREDIENTS 3/4 cup melted coconut oil, cooled 1/2 cup plain greek yogurt 3 large eggs 1 1/2 cups granulated sugar 1 tablespoon vanilla extract 1 cup canned full fat coconut milk 3 cups all purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 tablespoon lemon zest 1 cup shredded sweetened coconut, plus more for layering HONEY LEMON SYRUP 1/4 cup lemon juice 1/3 cup honey WHIPPED VANILLA BUTTERCREAM 3 sticks (1 ½ cups) salted butter, at room temperature 2 ounces cream cheese, at room temperature 1 1/2 cups powdered sugar 1/3 cup honey 1 teaspoon vanilla extract, or vanilla bean powder  {more} Happy Birthday My Dear MAL – I heart you every day… {recipe and featured image source}

Food: Cakes For Easter or Just Cakes

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I am an awful daughter – I didn’t realize it was Palm Sunday yesterday when a few days before my mother asked me to take her to church and I danced around the idea. Still feeling a bit under the weather, I told her I needed more (bed) rest and she graciously nodded without any mention of the religious holiday. But in all reality. Where has time gone? We are midway through April, and although I have a full calendar for the rest of the year, I cannot grasp the idea that the first quarter of the year is done with. Anyway, I promised her church this coming Sunday, which is Easter, and in the middle of it, offered up a cake I wish to make for her from this list of many. The trouble is – I can’t decide which one. I am a fan of carrot cake but that olive oil cake with…. is currently in the lead.

Dessert: Cream Tart, You Bring The Fresh Fruit

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This simple recipe grabbed my attention the other day, only because I was craving sweets, but not heavy in sugar or endless ingredients making the baking a chore instead of a wonderful project, especially on a rainy day. The only negative for me is citrus for the fruits used. I mean I do love lemon flavored most anything, but orange for some reason, I prefer to eat fresh. So, for this recipe, I am suggesting you add your favorite fruit – blueberries, raspberries, strawberries, canned apricots, infused pairs, thinly sliced apples…well,  you get the point. INGREDIENTS 1 sheet frozen puff pasty, thawed 1 egg, beaten raw coarse sugar, for sprinkling (optional).   {I prefer a sprinkle of cinnamon over sugar} 6 ounces creme fraiche, mascarpone, or cream cheese {mascarpone over creme fraiche}  1/2 cup plain greek yogurt 1 tablespoon Meyer lemon juice + 1-2 teaspoons zest, to your taste 1 teaspoon vanilla extract 1-2 tablespoons honey, plus more for serving 6-8 mixed color oranges, thinly sliced (I used all blood oranges) 1/2 cup fresh raspberries …

Food: Dinner Tonight – Garlic Butter, Coconut Milk, Shrimp and Noodles

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I’ve stayed away from shrimp for the longest time now, and probably would have still, if I didn’t see this dish. I could immediately taste the wonderfulness  just by reading the ingredients – minus the fish sauce of course – not a fan. So I ran to the grocers and bought a pound of Jumbo Shrimp and the spinach and…well, you know what happens next: INGREDIENTS 8 ounces rice noodles 3 strips thick cut slices bacon, chopped 1 1/2 pounds raw jumbo shrimp, peeled and deveined 1/4 cup extra olive oil 2 tablespoons honey 4-6 cloves garlic, finely chopped or grated 1 inch fresh ginger, grated 2 jalapeños, seeded and chopped 1/4 cup fresh cilantro OR basil, roughly chopped (use you personal favorite) 3 tablespoons salted butter 1 can (14 ounce) coconut milk 1 tablespoon fish sauce 2 cups baby spinach or kale, roughly chopped juice and zest from 1/2 a lime sliced jalapeño pepper and green onions, for serving {more} Are you making dinner at home for Valentine’s Day – but don’t know what to make for dessert? Here’s a list of 46 easy desserts   

Food: You Had Me at Rose, Lemon, Shortbread Cookies

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I teared up when I saw this beautiful pic online leading to a simple shortbread cookie recipe which by the way is wonderful to have on-hand for not only Valentine’s Day, but for bridal showers and even a simple wedding in a friend’s backyard or another.  The hardest part is finding the perfect ensemble of cookie cutters – past the heart-shaped ones, perhaps parasol for showers, baby carriage for, well baby showers and so… INGREDIENTS 2 sticks (1 cup) salted butter 1/2 cup granulated sugar 1 tablespoon lemon zest 1 teaspoon dried rose petals, finely crushed (optional) 1 teaspoon vanilla extract 2 1/2 cups all purpose flour LEMON GLAZE 2 cups powdered sugar 2 tablespoons Meyer (or regular) lemon juice 1-2 drops blood orange juice (optional)   {more}  Cookie cutters in the U.S.  from here, here, here and here And my favorite from here

Food: Dinner Tonight – Quesadilla

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You know, sometimes you have to follow your cravings. Like last night, where I knew exactly what I wanted to make for dinner while commuting home from work, and by the time I got home, I craved roast chicken from the grocers with a side of home-made mashed potatoes and  sauté-d string beans with garlic and olive oil – again my  recipe. Today, I am actually serving breakfast for dinner – or ingredients decided to be used mostly for breakfast and in the form of this Quesadilla recipe: INGREDIENTS 6 large eggs kosher salt 1 tablespoon butter at room temperature 1 can (4 ounce) diced green chiles 1-2 chipotle peppers in adobo, finely chopped   4 whole wheat or regular flour tortillas 1/2 cup shredded sharp cheddar cheese 1/2 cup shredded pepper jack cheese 4 slices cooked crispy bacon, lightly crumbled    {I’ll be using Turkey bacon for our family} 1-2 cups baby spinach or arugula 2 tablespoons fresh chopped chives extra virgin olive oil, for cooking AVOCADO SALSA 1/2 cup fresh cilantro 1 tablespoon fresh chopped chives or green onions 1 jalapeño, seeded and chopped juice from 1 lime 1 avocado, diced kosher salt   {more} Followed by this …

Food: Chocolate Cake Is In Order Tonight

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On Fridays I work from home, and it almost feels like it is the busiest day of the week, even while the weekend is on everyone’s mind. I realized while clicking away at my keyboard, that I needed a treat of some sort tonight and lucky for me, this tantalizing chocolate cake popped up in the corner of a site I was visiting, attempting to  calm my stress level.  I think what sparked my interest is the word VEGAN in the title – which I find hardly an option when baking any dessert. In my head, dessert needs to be rich in all flavors, and if paired well with an after-dinner drink, champagne in the case of chocolate cake, your mouth will thank you, and your brain will love you. 🙂 So, I’ve ordered a bottle of bubbly to pick up from the ‘grogers’ in a few hours, and as soon as I am done for the day putting out million little fires at work, I will be baking this lovely chocolate cake, with a …