Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Blueberry Coffee Cake

Friday, January 17, 2014

Mmmm...who doesn't love coming home to some home baked goodies on the counter and that fresh smell of coffee cake in the air? Although it isn't blueberry season, nor is it even spring for that matter, I thought some warm happy thoughts would make the warm weather come faster (right??).


Anyways, I had some frozen blueberries left in my fridge and decided I will use them all up for this perfect recipe! I had a bit more blueberries than what the recipe called for, and they still turned out perfect! A perfect companion to any green tea in the morning! Enjoy!



Moist Blueberry Coffee Cake
Prep time: 10 min        Cook Time: 35-40 min           Yield: 16 squares

Ingredients

Cake
-1 3/4 cups All Purpose Flour
-1 tbsp baking powder
-1/2 tsp salt
-3/4 cup sugar
-1/4 cup butter, softened
-1 egg
-1 tsp. vanilla extract
-3/4 cup milk
-1 1/2 cups fresh or frozen blueberries, thawed and drained

Streusel Topping:
-1/2 cup All Purpose Flour
-1/2 cup Quick Cook Oats
-1/4 cup packed brown sugar
-1/4 cup butter, softened
-Icing sugar, for dusting (optional)


Directions
1. Preheat oven to 375ºF. Grease a 9” cake pan or line with parchment paper.
2. For the cake: In a medium bowl, combine flour, baking powder and salt. Stir to combine well. In a separate bowl, cream together sugar, butter, egg and vanilla. Slowly add milk while stirring to combine. Begin adding your flour mixture to sugar mixture, stirring as you combine. Stir until all ingredients are moistened and combined.
3. Spread half of the batter in prepared pan. Spoon in blueberries over batter. Spread the remaining batter over the blueberries.
4. For the topping: In a small bowl, combine all ingredients and stir to incorporate. Sprinkle topping evenly over batter.
5. Bake in the oven for 35-40 minutes or until toothpick inserted comes out clean. Allow to cool for 5 minutes. Cut into squares, dust with icing sugar (optional) and serve warm!

Print Friendly and PDF

Where I link up my posts!

Luscious Lemon Squares

Tuesday, June 18, 2013

After making some lemonade last week, I had some more lemons left over so I decided to make some lemon squares. These sweet but tarty squares will be a hit at any barbecue, baby shower or dinner you host or attend this summer! Enjoy!

Lemon Squares
Prep time: 15 min        Cook Time: 40-50 min           Yield: 20 squares

Ingredients
Crust
- 1 cup All-Purpose flour
- 1/4 cup granulated sugar
- 1/2 cup butter, cold
Topping
- 3/4 cup granulated sugar
- 2 tbsp. All-Purpose flour
- 2 eggs, lightly beaten
- 2 tsp. grated lemon zest
- 4 tbsp lemon juice

Directions
1. Crust: In a medium bowl, combine sugar and flour. Using two knives, cut in butter until mixture resembles coarse crumbs. Press into greased and floured 8-in. square baking pan. Bake at 325F for 20 minutes or until golden.
2. Topping: In a medium bowl, beat sugar, flour, eggs, lemon zest and lemon juice until smooth. Pour over warm crust and return to 325F oven for 20-25 minutes or until set. Allow to cool completely in pan. Dust with icing sugar and cut into squares. Serve warm or cool.

Print Friendly and PDF

Where I link up my posts!

Reese's Brownies with Peanut Butter Frosting

Wednesday, February 6, 2013

I have a favourite brownie recipe that I like to use always. Recently, I was experimenting with different types of brownies and made some yummy and healthy black bean brownies a few weeks ago. This time, I wanted to try adding a kick to the brownies. I looked through my cupboard and saw I had some Ghirardelli chocolate squares left over from Christmas, and some Easter Reese's mini peanut butter cups I recently bought. After making a well thought-out decision (*ahem*...through enie-menie-miney-moe), the decision was the peanut butter cups. I used the same recipe as my go-to brownie recipe, but I doubled the batter size and adding a bit of cocoa for a darker colour. You will also notice that I am not using too much sugar - I feel that the chocolate from the cups as well as the frosting will have enough sweetness that too much sugar in the cake will just be too  much. I am hoping to make some Ghirardelli brownies in the near future. Enjoy!

Reese's Brownies with Peanut Butter Frosting

Reese's Brownies with Peanut Butter Frosting
Prep time: 5 min        Cook Time: 30 min           Yield: 16 servings

Ingredients
Brownies
- 1 cup butter, cubed
- 1 cup semi-sweet chocolate
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 4 large eggs
- 4 tbsp. unsweetened cocoa powder
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 14 mini Reese's peanut butter cups, unwrapped and chopped
Peanut Butter Frosting
- 1/3 cup butter, softened
- 1 cup powdered sugar
- 1/2 cup smooth peanut butter
- 4 tbsp. milk
- Mini Reese's peanut butter cups, unwrapped and chopped for garnish

Directions
Brownies
1. Preheat oven to 350°F. Grease and flour a 9-inch square cake pan.
2. Melt butter and chocolate in a double broiler over low heat, stirring until smooth and melted through. Remove from heat. Add sugar, vanilla and cocoa powder, beating well. Add eggs, beating after each addition.
3. In a separate bowl, combine flour, baking powder and salt. Stir until mixed. Add to chocolate mixture, stirring until well blended. Spread half of the batter in prepared cake pan. Sprinkle with peanut butter cups. Top with remaining batter.
4. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely in pan.
Peanut Butter Frosting
1. In a medium bowl, whip butter and peanut butter until combined. Add powdered sugar and stir until combined. Add milk, one tablespoon at a time until mixture becomes smooth.
2. Spread frosting on top of cooled brownies. Sprinkle with chopped peanut butter cups.

Print Friendly and PDF


Where I link up my posts!

Fried Cheesecake

Thursday, January 31, 2013

Quick blogger question: What do you get when you deep fry a cheesecake?
Fried Cheesecake
HEAVEN! Absolute heaven! There is something about frying a cheesecake wrapped in wonton wrappers (or tortillas - trust me just as good!) that just opens up a whole new world of flavour. I never grew up on fried food, nor is it a norm in my house, but every now and then I do love to indulge in some fried food. It is what Jenny Craig would call "My Days". So, reward yourself tonight and have some indulging fried cheesecake.

Fried Cheesecake

Fried Cheesecake
Prep time: 25 min        Cook Time: 40 min           Yield: 8 servings

Ingredients
- 1 pkg (250g) cream cheese, softened
- 1 egg
- 1/3 cup icing sugar
- 1/2 tsp vanilla
- 8 square spring roll wrappers (or small flour tortillas)
- Egg wash (1 egg and 1 cup water; use only if using spring rolls)
- 1 cup granulated sugar
- 1 tbsp cinnamon
- Chocolate sauce, for garnish
- Whipped cream, for garnish

Directions
1. Cheesecake: Preheat oven to 350˚F. Grease an 8-inch round pan. In a bowl, beat cream cheese with egg. Add icing sugar and vanilla and stir until combined. Pour into pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Set aside to cool completely (Cool faster by placing in the fridge for an hour). Cut cheesecake into 8 slices.
2. Deep-fried Cheesecake: Place each slice on a spring roll wrapper or flour tortilla (add egg wash around edges if using spring roll wrappers). Fold up bottom side of the wrapper, then fold in the sides. Roll up the cheesecake. Meanwhile, combine granulated sugar with cinnamon in a bowl; set aside.
3. In a deep pot, add vegetable oil deep enough to cover each cheesecake roll. Heat to 350˚F. Drop each cheesecake one at a time. Fry for 1-2 minutes until golden-brown. Remove with tongs and place on paper towels to allow excess oil to drain off. Place each fried cheesecake in the sugar and cinnamon mixture. Stir to coat.
4. Drizzle with chocolate sauce and top with whipped cream.

Print Friendly and PDF


Where I link up my posts!

Skinny Black Bean Brownies

Thursday, January 24, 2013

I found this recipe once when I was searching for beans recipes. It was sort of an accidental find, but after trying this recipe I am so happy I did find it! I promise they do not taste like beans at all! That was my biggest fear before I even tried making them. But something inside me wanted to try them since they sounded so delicious. And the only tool you need to make them is a food processor or blender. These are low in fat because they don't have a single drop of butter, high in fibre due to the beans, and gluten free since there is no flour. And they are so chewy and delicious! A great vegetarian dessert!

Start off with the beans. Process them in a food processor to get a nice bean paste.

Add 1/2 cup unsweetened cocoa powder, 3 eggs, 3/4 cups sugar, 3 tbsp vegetable oil, 1 1/2 tsp vanilla extract, and 1/2 tsp baking powder.

Pulse it all together into a smooth batter.

Pour batter into a greased or parchment paper-lined 8x8-inch pan. Sprinkle the top with chocolate chips (you can also do chopped walnuts or pecans). Bake for 30 minutes at 350°F.

Enjoy!
Skinny Black Bean Brownies

Black Bean Brownies
Prep time: 5 min        Cook Time: 30 min           Yield: 12 brownie squares

Ingredients
- 1 19-oz can black beans, drained and rinsed well
- 1/2 cup unsweetened cocoa powder
- 3 tbsp vegetable oil
- 3 eggs
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- Pinch salt

- Chopped walnuts, pecans, or chocolate chips for garnish (optional)

Directions
1. Preheat oven to 350˚F. Grease an 8x8-inch pan, or line with parchment paper.
2. In a food processor, puree black beans until smooth. Add remainder of the ingredients and pulse until smooth and all combined.
3. Pour into baking dish. Sprinkle with walnuts, pecans or chocolate chips, if using. Bake in centre of the oven for 30 minutes, or until an inserted toothpick comes out clean.

Print Friendly and PDF


Where I link up my posts!

Hot Chocolate with Marshmallow Hearts

Wednesday, January 23, 2013

During the Christmas season I came across this post for homemade marshmallows that were cut into snowflakes using a cookie cutter. So I decided to do the same thing but make some marshmallow hearts that are perfect for Valentine's Day! A perfect hot drink to warm up the heart! :)

Needed: some marshmallows, a heart cookie cutter, a knife and some vegetable oil.

Grease both the knife and cookie cutter. Cut each marshmallow in half horizontally.

Press the cookie cutter into the centre of each marshmallow half.

If your marshmallows get super sticky and gooey, rub them in some powdered sugar.

Add them to your fave hot chocolate mix and serve it to your loved one! Enjoy!

Creamy Hot Chocolate
Prep time: 5 min        Cook Time: 5 min           Yield: 2 servings

Ingredients
- 2 cups milk
- 2 tbsp unsweetened cocoa powder
- 4 tbsp semi-sweet chocolate chips
- 2 tbsp sugar

Directions
1. In a saucepan, add all ingredients and whisk until well combined. Bring to a simmer over medium heat, stirring until chocolate has melted. Pour into mugs. Add heart-shaped marshmallows. Serve.

Print Friendly and PDF

Where I link up my posts!

Mincemeat Mini Pies

Thursday, December 6, 2012

There is a growing trend out for mini pies. They are cute, are individual (no cutting required) and you end up with so much filling (you know how pie tends to be, once you cut the slice all the filling starts to slowly ooze out as you try to put it on the plate). This is probably my easiest recipe of this series, simply because all you need is store bought crust and store bought filling. Did I get lazy in any of the ingredients? ...Maybe (I mean you try to bake every day for 12 days!). Haha, but honestly sometimes you don't have time to whip up something delicious when your cousin from California says she is about an hour away and will be stopping by for a couple days. You just have enough time to whip up some nice home-made mini pies, get the guest room ready and look like you were expecting her! Enjoy!


Mincemeat Mini Pies
Prep time: 20 minutes        Total Time: 30 minutes          Yield: 12 Mini Pies

Ingredients
- 1 pkg ready made pie crust (I used Pillsbury)
- 1 cup ready made mincemeat (you can use cherry, apple, lemon, etc!)

Directions
1. Grease muffin pans. Preheat oven to 350°F.
2. On a lightly floured surface, roll out dough. Using a round cookie cutter or cup (about 3-1/2 inches in diameter) cut out 12 circles. Press lightly into the muffin pans to form the pie shell. Fill with filling, about one to two tablespoons.If you want to do a lattice style on top, cut dough into strips and place in alternating manner (one on top of the other). If you want a full top, cut out 12 more circles and place on top. Press edges lightly to seal.
3. Bake in center of oven until golden, about 10 minutes. Allow to cool for a bit. Serve warm.

Print Friendly and PDF



Where I link up my posts!

Chewy Pecan Squares

Saturday, December 1, 2012

Hello and welcome to my "12 days of Christmas Cookies" mini-series. I will kick this off with a new recipe I tried this year - chewy pecan squares. These are so good because they taste like they have caramel in it, but they don't! Four simple ingredients make up this recipe. It is a Turtles inspired recipe shared throughout the web on many sites. Adding chopped pecans to the crust gives the bar a a nuttier taste. Enjoy!


Chewy Pecan Squares
Prep time: 10 min        Total Time: 2 hours           Yield: 16 bars

Ingredients
- 1-1/4 cups graham or vanilla crumbs
- 1/3 cup butter, melted
- 1/4 cup coarsely ground pecans
- 1 cup bittersweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 1-1/2 cups chopped pecans
- 1 can (300 mL) sweetened condensed milk

Directions
1. Line a 9-inch square cake pan with parchment paper. In a bowl, mix together graham crumbs, melted butter and ground pecans. Mix until well combined and moistened. Press into cake pan.
2. Sprinkle chocolate chips then chopped pecans over crust. Pour condensed milk over top.
3. Bake in center of oven at 350°F for 25-30 minutes. Once baked, let cool in pan for 15 minutes. Cover and refrigerate to cool completely about 1 hour.

Print Friendly and PDF



Where I link up my posts!

Cinnamon Apple Cake

Thursday, November 1, 2012

So now that Hallowe'en is officially done, I can now start focusing on the holiday baking (yay!). I have begun, well...sort of. I was busy baking this week, making all sorts of new things that I have never made before. Which is why I wanted to give you two recipes this week instead of my usual one recipe per week. I have collected so many pictures from different dishes and dessert I made that I think I will start posting recipes more often.

This one recipe is of my favourite apple cake that I love to make during the fall season. Apples were on sale these past few weeks, so I bought a bag and made these. I absolutely love apples and cinnamon, and when paired together with a simple cake mixture, the results are tremendous. Enjoy and see you back tomorrow for another recipe!


Cinnamon Apple Cake
Prep time: 10 min        Cook Time: 70 min           Yield: 12-16 servings

Ingredients
Cake
- 2 3/4 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 eggs
- 1 cup vegetable oil
- 1/3 cup apple juice
- 2 tsp vanilla extract

Apple Filling
- 5-6 large tart apples (such as McIntosh, Granny Smith), peeled and shredded
- 1/3 cup granulated sugar
- 2 tbsp cinnamon


Directions
1. Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan.
2. Combine first four dry ingredients in a bowl. In a separate bowl, beat eggs, oil, apple juice and vanilla. Add dry ingredients in three additions, beating each time. At the final addition, beat batter until smooth. Batter will be smooth and sticky. Don't worry - you don't need to add any more juice or oil. The batter should stick to your whisk.
3. To make the apple filling, toss together shredded apples, cinnamon and sugar in a bowl. (I tend to make this first before I even start on the batter, a type of marinade for the apples. This is when the juices are extracted from the apple and combine well with the sugar and cinnamon.)
4. To assemble your cake, pour and spread 1/3 of the batter in the prepared pan. The batter will most likely stick to your spatula, so I use my hands to spread evenly. Cover with half of the apple filling. Spread another 1/3 of the batter. Cover with the remainder of the apples. Top with the last 1/3 of the batter. If you have any juice left at the bottom of your bowl from the apple mixture, pour over-top of the cake. This will add more moisture and juice to the cake when it is baking, as a lot of the moisture will escape.
5. Bake in centre of oven for 70 minutes, or until toothpick inserted comes out clean. Let cake cool in the pan until completely cooled. Dust with icing sugar when serving.

Print Friendly and PDF


Linking up to:

Chewy Decadent Brownies

Friday, October 12, 2012

Hi! Thanks for stopping by on this Bakefest Friday. It was my little sister's birthday last week, and I decided to make her her all-time fave dessert - brownies! She loves the brownies that I make, and I love making it for her. It's super easy, and the outcome is dee-lish! These brownies turn out chewy, moist with a bit of a cakey texture. And the best thing is that you don't need to glob on any extra frosting on top (Unless you want to! But make sure to cut down on the sugar in the batter if you do).

Start off by melting 1/2 cup butter and 100 grams semi-sweet chocolate chips in a double boiler over low heat. I do not have a double boiler so for this method, I simply used a small pot filled with water and placed my butter and chocolate chips in a stainless steel bowl. You can either use a bowl or another small pot. But be warned: for either method, make sure that the water does not touch the top pot or bowl.

I melted the butter first and then added the chocolate chips. I find this method works well, since the chocolate melts easier when submerged in the butter. Plus, you don't end up with burnt chocolate if you forget to stir!

Once the chocolate is all melted, you get a thick consistency of this mixture. Take it off the heat.

I transferred the mixture to a bigger bowl, but you don't have to if your bowl is deep enough. Add 1 cup granulated sugar and 1 tsp. vanilla extract. Beat well. I used a whisk, but you can always use a stand-up or hand held mixer. I just like to ensure all of the ingredients are mixed thoroughly. Add 3 eggs, one at a time, beating lightly after each addition.  In a separate bowl, combine flour, baking powder and salt. Stir well. Add this to chocolate mixture, beating until well blended.

Pour chocolate mixture in a greased and floured 9-inch square cake pan, to avoid your brownies getting stuck to the pan. You can sprinkle the top with pecans, walnuts, or M&M's. I used chocolate chips instead.

Bake for 30 minutes or until set at 350°F. Let cool completely in pan.

Enjoy!

Chewy Decadent Brownies
Prep time: 10 min        Cook Time: 30 min           Yield: 16 squares

Ingredients
- 1/2 cup butter
- 100g semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 tsp. vanilla
- 3 eggs
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt

Directions
1. Preheat oven to 350°F. Grease and flour a 9-inch square cake pan.
2. Melt butter and chocolate in a double broiler over low heat, stirring until smooth and melted through. Remove from heat. Add sugar and vanilla, beating well. Add eggs, beating after each addition.
3. In a separate bowl, combine flour, baking powder and salt. Stir until mixed. Add to chocolate mixture, stirring until well blended. Spread in prepared cake pan.
4. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely in pan.

Variations:
Add 1/2 cup chopped pecans or walnuts.
Add 1/3 cup M&M's chocolate candies.
Once cooled, frost with chocolate frosting.
Add an extra egg to the batter for a more cake-like texture, or use 2 eggs for a more chewier brownie. 



Print Friendly and PDF


Linking up with:

Dutch Apple Pie

Friday, September 21, 2012

Happy Friday! Thanks for stopping by on this bakefest Friday. In the spirit of fall arriving, I thought I would share my (new) favourite dessert. A combination of warm, delicious apple pie fused together with the sweetness of an apple crisp -- a dutch apple pie! Let me give you a sneak peek into this process.

My mixing bowl looked like this...

...which turned into this....

...and topped with some of this...

...and came out of the oven looking like this...

...and landed on my plate like this:

 Do I have your mouth watering yet?

This recipe is so yummy, I would highly recommend you skip the ol' pumpkin pie for Thanksgiving this year and serve this warm dutch apple pie instead. Believe me, you will be thanked! :) Enjoy!

Dutch Apple Pie
Prep time: 20 min        Cook Time: 50 min           Yield: 1 pie

Ingredients
- 1 ready to use pie crust, or homemade crust

Cream Cheese Filling 
- 1 pkg cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp. vanilla

Apple Filling

- 6 McIntosh Apples, peeled, coarsely shredded
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon

Topping
- 1/4 cup large flake rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup flour
- 1/2 cup cold butter, cubed

Directions
1. Preheat oven to 350°F.
2. Line a 9-inch pie plate with the pie crust.
3. In a mixing bowl, beat cream cheese and granulated sugar. Add egg and vanilla. Mix until combined. Pour into pie crust shell. Mix apples, sugar and cinnamon in a large bowl. Spread on top of cream cheese layer.
4. In a separate bowl, mix flour, oats and brown sugar. Add cubed butter and, using two forks or knives, cut butter into mixture until mixture resembles coarse crumbs. Spread crumbs over-top of apple mixture.
5. Cover the pie with aluminum foil and bake in bottom third of the oven, uncovering the pie after 20 minutes. Bake for 50 minutes or until cream cheese layer and apples are set.

Print Friendly and PDF

Related Posts Plugin for WordPress, Blogger...