flourless brownies

Hello my lovelies, how are you? How was your week?
Well the weather here has really settle into cold and rainy, pretty much, and it came oh so suddenly. Even the other week I was cherishing the sunshine and questioning when it was time to put away the summer clothes. Autumn came and went and it seems like there was no transition into a new colder season...it just switched automatically, we were taken by surprise and didn't get time to 'adapt' (...oh poor us!).
So, with weather like this all I fell like doing is cooking...oh no, not your usual food stuff as you have to, I mean dessert cooking; and there is no time of day or day of the week defined for that...it's the 'whenever' time is the correct time.
So this week I have already baked a few cakes and desserts (and proudly ate them too!) but still got 'space' in my belly for one more. How about trying these flourless browned butter brownies?!

The original recipe, which I found on the yummy 'top with cinnamon' blog, uses coconut flour instead of traditional flour - gluten free and grain free.

ingredients

1/2 cup (8 tbsp /110 g) unsalted butter

3 oz (85 g) unsweetened baking chocolate, roughly chopped

1/2 cup (125 ml) honey

1 tsp vanilla extract

1/4 tsp salt

2 eggs

1/4 cup (4 tbsp) coconut flour

1/4 tsp baking soda

3 tbsp unsweetened cocoa powder

optional: 3 tbsp chopped walnuts (or other nuts)

method

Preheat the oven to 350 F (180 C). Grease an 8-inch square cake pan with butter. Line the greased pan with a piece of baking paper.

Place the butter into a medium pot and melt over a medium heat. Continue to heat the butter until it foams up and then remove from the heat. Add the chocolate to the pot and stir until all the chocolate has melted and mixed in. Add the rest of the ingredients (except the walnuts) to the pot and stir together until well combined.

Pour the mixture into the lined pan, sprinkle on the chopped walnuts (if using) and bake for 15-20 minutes - it will look set and dry on top but the middle should still be soft. Leave to cool before slicing into 16 squares.

Bon Appetit!!

:: image source and recipe :: top with cinnamon

oreo cheesecake

Love Oreos?

Even if you’re not ‘head over heals’ with them, you must admit, they are absolute ‘gems’ in the kitchen. So this weekend, shall we try this Oreo Cheesecake? Let’s do it!

Ingredients:

(base)

160g Oreo biscuits (without filling)

50g butter, melted, plus a little extra for the tin

(filling)

600g soft cheese

100g icing sugar, plus extra to taste

250ml pot double cream

3 eggs

2 tbsp corn flour

1 tsp vanilla extract

Method:

one :: Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

two :: Put the soft cheese, eggs, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Add the flour and  continue beating until mixture is combined.

three :: Pre-heat the oven at 170 degrees. In this recipe we will bake the cheesecake in ‘bain marie’. Place a pan with hot water in the overn, large enough to take the baking tin. When you place the tin with the cake mixture, reduce the oven to 150 degrees. Cook for around 90 minutes.

four :: When ready, take out of the oven and leave to cool. When cooled, place in the fridge to chill (you can choose to leave it to set in the fridge overnight).

five :: Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. In a food processor, blitz the remaining cookies, sieve over the cheesecake…and voila!

:: recipe and image source:: kuchnia w zieleni

lavender infused lemonade

Now that the weather is becoming warmer, and since lavender is easier to find (have you not seen my photos from my last weekend wonder? See them here now.) it’s definitely time to get those gorgeous plants into action and make us some delicious, cold drinks!

I have found this great recipe for a lavender infused lemonade on the Cocorrina blog. It had some magnificent photos too…it is indeed a delicious and beautifully looking refreshment. 

Shall we try it this weekend?

how to 

In a bowl, put one cup of sugar, and a handful of lavender blossoms. Add 2 cups of boiling water and stir constantly until it melts. Cover with a napkin or a plate and let it rest for 30 min. It is not advisable to leave it any longer than the 30 minutes as lavender tends to get really intense and you'll end up feeling like you're drinking medicine.

Strain the lavender infused simple syrup and stir into a jug. Add 2 cups of soda (fizzy water) and 1 cup of lemon juice. Aesthetically, It will look a little bit like lemonade, so for the beautiful lavender colour, try adding 1 teaspoon of grenadine with 4 teaspoons blue curaçao – or test it until you get the right shade.

Have a great and relaxing weekend...hopefully enjoying the sunshine with a glass of lavender lemonade!

:: image source and recipe :: Cocorrina blog

blueberry greek yogurt pops

Hello all, hope you are enjoyoing a nice relaxing weekend...hopefully with a little sunshine!
I found this blueberry greek yogurt pop's recipe and thought I had to share it with you. As a massive fan of blueberries (maybe my favourite berries of all!) I just couldn't resist it...and what better way to celebrate sunshine and the arrival of summer!

You can get the full instructions and ingredients at the creme de la crumb blog, as well as a printable version to add to your recipes' folder.

Get your recipe here.

Enjoy!

lemon rosemary yogurt cake

(via bakedbree)

I found this great recipe over at Baked Bree wish I am so going to try this weekend. It looks amazingly easy and tasty not to, and that is why I just had to share it with you.

Ingredients

• 3/4 cup butter, room temperature
• 1 cup Dixie Crystals sugar
• 2 Tablespoons lemon juice
• Zest of one lemon
• 2 teaspoons vanilla
• 1/2 cup Mountain High Vanilla Yoghurt
• 3 eggs
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 Tablespoon fresh rosemary, finely chopped
Glaze:
• 1 cup Dixie Crystals powdered sugar
• 3 to 4 Tablespoons fresh lemon juice
• Rosemary sprigs (optional)

Method

1. Cream butter and sugar until light and fluffy, about 3 minutes. Add lemon juice, zest, and vanilla. Add yogurt, and add eggs one at a time. Add flour, baking powder, salt, and rosemary. Mix for an additional minute, scrapping the bowl, until everything is smooth and combined. Pour batter into a loaf pan that has been sprayed with cooking spray.
2. Bake in a preheated 350 degree oven for 45 to 50 minutes. Cool in pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack.
3. Make the glaze by whisking powdered sugar and lemon juice. Add more sugar and lemon juice as needed. Drizzle over cake and add rosemary sprigs. Let glaze stand until completely set.

:: image source and recipe :: baked bree

cinnamon buns

Cinnamon is my favourite spice. It combines my favourite flavour of all times with my favourite smell. How lucky am I!? It must be association with Christmas and wintertime, cinnamon brings out in me all of those smells and flavours, the feeling of that time of year. Mind you, I was also a Christmastime baby...so maybe that explains my fascination with it!

I can eat cinnamon buns all year 'round though they fit perfectly in for autumnal or winter nights, along with a cup of coffee, of course.

I found this recipe in the Swedish blog Call Me Cupcake! and just had to share with you. I'll be making these this weekend, for sure, as the nights are getting chillier and we are getting more cosier - what better 'comfortable' goodie but my favourite, right?

You don't you try them too? And let me know how it went.

 Cinnamon buns
Makes about 30 buns
 
 Ingredients
150 g soft butter
100 ml granulated sugar (90 g)
½ tsp salt 
2 tsp freshly ground cardamom 500 ml milk
50 g fresh yeast1400 ml all purpose flour (840 g)

 Filling
175 g soft butter100 ml granulated sugar (90 g)
2 tbsp cinnamon
1/2 tsp cardamom, freshly ground1/4 tsp vanilla powder

 Egg wash
1 egg, lightly beaten
Pearl sugar, chopped almonds or granulated sugar
 Method    
1. Mix butter, sugar, salt and cardamom until smooth in a large bowl. 

2. Heat milk in a saucepan until approximately 37°C (98.5F), remove from heat and add sprinkled yeast. Stir until dissolved. When yeast is completely dissolved, add milk to butter mixture. 

3. Gradually add flour, then work until dough is smooth and elastic. Cover bowl with a cloth and leave to rise until doubled in size, about 45-60 minutes.

4. Meanwhile, mix the ingredients for the filling and set aside.

5. When dough is ready, divide it into two pieces. Start by rolling out the first piece of dough into a large rectangle, about 40x50 cm. Spread half of the filling on top. 

6. To make the shape pictured above, fold the dough two times (so you have three layers of dough, kind of like a business letter!).

7. Cut out long strips of dough (about 2 cm wide) which you then cut in half lengthwise, leaving the top part uncut (imagine holding up a pair of pants in front of you, that's what it should look like but with super long legs!)

8. Twist together into a knot and put on parchment paper.

9. Repeat steps 5-8 with remaining piece of dough.

10. Cover with a cloth and leave to rise for 30 minutes. 

11.  Heat oven to 250°C (480F). Brush with beaten egg. Sprinkle pearl sugar on top if desired. Bake for about 8-11 minutes, depending on the size of the buns.

Enjoy!!

::image source and recipe:: call me cupcake!

no bake chocolate oreo tart

{recipe by LRF}

How about this no bake chocolate oreo tart? Licking the screen, not allowed!

Preparation:
20 min (plus two hours in the fridge to set)

 

Serves:

12

Ingredients:

Oreo crust:

• 300 g (10 oz) Oreo cookies
• 1/2 cup butter

Chocolate Cream filling:

• 4/5 cup heavy cream
• 7 oz dark chocolate
• 1/4 cup butter

To decorate:

• about 4 or 5 chopped Oreo cookies
• chocolate chips

Directions:

1. To make the crust, using a food processor, blend Oreo cookies until the texture of crumbs. Add the melted butter and blend until well combined. Place the mixture into a 4×14 fluted rectangular tart pan (ideally with a removable bottom for easy removal of the finished tart) and press onto the bottom and up the sides evenly. Freeze the crust whilst preparing the chocolate filling
2. In a medium saucepan, bring cream to the boil. Remove from heat, add chopped chocolate and butter, and let to rest for 5 minutes. Then stir until dissolved. Pour chocolate filling over oreo crust, and decorate with some chopped oreo cookies and chocolate chips
3. Chill for 2 hours at least, preferably overnight. Remove from mold, serve, and enjoy!

::source::
images and recipe by LRF - la receta de la felicidad

summer water

Hi friends, how's your weekend going?

I haven't posted a recipe for a while, as it would normally be on a Saturday afternoon {like this one, today!}, but this isn't really a recipe - it's just a suggestion!

A very summery infused water, with succulent strawberries and fresh mint. Add some ice cubes for further freshness and...voila', you'll have something like this!

 

Have a great weekend!

 

::image source:: Pinterest via Samantha Hahn

d.i.y. chocolate molds

Apparently you can turn anything into a chocolate mold using just brown sugar - How clever!

This is so worth trying...if it's to transform a whole 'anything' into chocolate, then that'll be quite fine by me.

 

 

See the full tutorial on the Domestic Fits blog, originally by Sprinkle Bakes.

 

Have fun!

 

:: image source :: sprinkle bakes via domestic fits

 

 



Peppermint Brownies

This is an amazing recipe by Jennifer Joyce.

You can never go wrong with brownies, but this recipe makes them even more extra special - as the peppermint extract complements so well the chocolate giving it a touch of freshness.

So here's the how to in Jennifer's words:

preparation time 20 minutes
cooking time 40 minutes
makes about 18

ingredients

250g (9 oz) unsalted butter, chopped, plus extra for greasing
225g (8 oz) dark chocolate chopped
400g (14 oz) caster sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
185g (6 1/2 oz/1 1/4 cup) plain (all-purpose) flour, sifted
Icing (powdered) sugar for sprinkling

method

Preheat oven to 160ºC (315ºF/Gas 2–3). Grease a deep 23 cm (9 inch) square cake tin with butter and line with baking paper.
Melt the butter and 200g (7 oz) chocolate in a large heatproof bowl set over a saucepan of simmering water or in the microwave for 1 minute. Stir until smooth. Remove from the heat, add the sugar, eggs and vanilla and peppermint extracts and stir until combined. Add the flour and a pinch of salt and mix in. Pour into the tin and bake for 40–45 minutes or until a skewer comes out clean when inserted in the centre. Cool completely in tin, then invert onto a chopping board and remove baking paper.
Using a sharp knife, slice into 3 cm (1/4 inch) squares or small triangles, wiping after each slice to ensure smooth slices.


Enjoy!

credits::
Recipe, food and prop and styling Jennifer Joyce Photo Mowie Kay

Citrus Iced Tea

As the Summer is in its full swing, the heat is definitely raising ...and also upon the request of my friend G, here's a great recipe if you want to cool this Saturday afternoon with an homemade iced tea.

ingredients:

6 ordinary tea bags

2 tbsp caster sugar

10 sprigs of mint

300ml fresh orange juice

juice of 1 lime

1/2 sliced orange, mint leaves and ice to serve

method:

one . Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool.

two . Pour into a jug, stir in the juices and serve with orange slices, mint and plenty of ice.



Easy peasy!!

nutrition per serving:
37 kcalories, protein 1g, carbohydrate 9g, fat 0 g, saturated fat 0g, fibre 0g, sugar 9g, salt 0 g

photo credits and recipe: Good Food magazine, August 2007 

Strawberry Cheesecake

As this is the season for juicy strawberries I thought I would share this great {and easy to make} recipe which I found on the Pedra do Lar  blog - one of my favourite food blogs from Portugal.

you will need:

 

for the base

200 g of whole crackers with sesame seeds

50 g of butter at room temperature

6 tbsp brown sugar

for the filling

250 g of cream cheese

150 g of Greek yogurt

150 g caster sugar

1 tsp vanilla extract

5 g colourless gelatine sheets

200 ml of double cream

1 tbsp lemon juice

 

for the sauce

300 g of strawberries {organic if possible}

100 g of icing sugar

A sheet of gelatine

method:

Wash and cut the strawberries and put them in a saucepan with the sugar over low heat. Leave the liquid to reduce until it forms a thick sauce. Grind until it forms a puree.

Place the sheet of gelatine in cold water and add it to the strawberry puree whilst it's still warm, stirring well. Allow to cool.

Crush the crackers. Mix them with butter and brown sugar until the mixture is looks like sand.

Put a 22 cm ring {diameter} in a shallow serving dish and cover the bottom with the crackers mixture, pressing.

Beat cream cheese with the yogurt and sugar until creamy. Set aside.

 

Soak the gelatin sheets in cold water. Drain and add two or three tablespoons of hot water to dissolve. Stir well.

 

Beat the cold double cream with the lemon juice until firm. Add the gelatine and mix with a whisk.

 

Involve gently the cream and put inside the rim. Allow to solidify in the refrigerator.

 

When serving remove the ring by heating it slightly with your hands and pour the strawberry puree on top.

 

 

 

I will be making it this weekend, why don't you join me?

 

 

photo credits and recipe: Pedra do lar

 

{recipe} Margarita Cupcakes

Happy Cinco de Mayo!

To celebrate the Cinco de Mayo {well, if you haven't celebrated it before it's a chance to stuff yourselves with salsa, guacamole and margaritas!} I thought I would share this recipe which I found on the Brown Eyed Baker blog.

And you don't have to enjoy Mexican food for this one...it's a little sweet temptation {it's a little boozy as well - so it's adults only for this one}!

makes:: 12 cupcakes

Prep Time: 25 minutes | Bake Time: 25 minutes

For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 eggs
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter
2¾ cups icing sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

one. Preheat the oven to 160 C. Line a standard muffin tin with paper liners; set aside.

two. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

three. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

four. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.

five. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together.)

six. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

seven. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

eight. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

nine. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

*Note: If you would prefer to not use liquor, you can omit it altogether and add 1 tablespoon of vanilla extract to the frosting.

Enjoy...and arriba!



{recipe} Cappuccino & Pecan Truffles

photography, styling and recipe by: Sukaina Rajabali for
Mowelicious Magazine

{drinks} Champagne Cocktails

image source

Happy Easter Sunday, my lovelies!!

Easter traditions vary from country to country, even from family to family - so whichever tradition you follow I hope you're having a great day, surrounded with good company, love and laughter.

Anyway, maybe your Easter involves a little party or you may not celebrate Easter at all...so this is for you: a great and practical list of Champagne Cocktails... for a fabulous Sunday party evening.

Love,

{recipe} Nutella Mug Cake

Not a recipe but a trick... not a dessert but a treat!!

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.



photos and recipe via babble





{recipe} Pear Tart

...with chocolate, coffee and hazelnut crumble.

serves 8

For the tart base

200g butter, at room temperature

100g sugar

1 egg

300 - 350g all purpose flour

For the filling

3 pears

200g all purpose flour

165g sugar

120g butter, at room temperature

25g cocoa powder

15g coffee powder

100g dark chocolate, finely chopped

100g hazelnuts, roughly chopped

To make tar bases, cream the butter and sugar using the paddle attachment on your mixer untillight and fluffy.

Add the egg and beat well. Stir in 300g of flour.

If the mixture doesn't clean the sides of the bowl, keep adding more flour, a tablesoon at a time, until it does.

Shape the dough into a disc and wrap in cling film.

Refrigerate for 30 minutes.

Preheat the oven to 180C, and in the meantime prepare the crumble.

Mix all the crumble ingredients (except pears) in a bowl until it resembles fine breadcrumbs.

Cut the pears in half lenghtwise and core the centre.

Use a mandolin to make thin slices.

Place the pear slices in water to avoid discolouration.

Grease your tart bases and roll out the tart dough using minimal flour to a 5mm thickness.

Fill the tart bases and cut off any excess.

Pierce the tarts with a fork and bake for approximately 10 minutes.

Remove from the oven and fill the tarts with the crumble mixture, pressing down gently.

Arrange the pear slices on top and brush with butter.

Bake again for a further 30 minutes.

Serve with cold custard or ice cream.

photography, styling and recipe by: Sukaina Rajabali for Moweilicious magazine