Category Archives: desserts

Guilt free Vegan, Banana, Coconut, and Dark Chocolate Bread

So, I had some ripe bananas, finals and stress.

What better way to beat the two, but to bake some bread.

I baked some guilt free, vegan, banana, walnut, coconut, and dark chocolate bread with white and whole wheat flour and ate guilelessly, while I stressed out over my finals!

I followed the recipe almost to a T.

You can find the full recipe here.

Advertisements

Cranberry Friands

I really enjoyed my Cherry Friands.

A lot.

I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.

Meanwhile, I decided to try some Cranberry Friands, mostly  following this recipe. It makes 12 friands and here’s how I made mine.

cran_friand

Ingredients:

1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)

Pre-heat oven to 360 degrees F. Prepare two muffin tins.

In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.

Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.

Enjoy with a cuppa tea!

Best of 2016

I slacked off in 2016. But that is understandable. My schedule was so busy, that I had less time to try new recipes. I did try some new, retried several old, and tasty recipes!

Here are some favorite recipes from 2016.

In January, I  kicked off the year,  with some another fun Black-eyed Peas and Collard Greens recipes. This one is a keeper!

bepcollard2

I even tried two roll recipes: Jalapeno, Scallion and Garlic  and Sun-dried Tomato and Jalapeno. Both were so delicious, that I continued to make them throughout the year!

rolls2

I attempted the 21-day beach body diet in early 2016, and here’s my version of Bulghur Wheat Upma, designed to meet the container requirement (Disclaimer: I am not a certified Beach Body coach, so use at your own discretion!)

bgupma

Another fun recipe in February from the beach body diet was the Brown Rice Paella.

paella

March was all about Cauliflower Nirvana. Period!

cauli1

Come April, I put all else aside for a two week vacation down under. What an incredible trip!

syd2

isen5

May is always, typically about Cherries.

CherrySalad

I also experimented with other recipes like Mango Coconut Scones

mango3

And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂

bagel2

Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.

pw2

I maintained a scant patio garden this summer, which was plagued by over zealous squirrels. The most exciting vegetable from my patio garden this year  was zucchini!

August was about Savory Sun-dried Tomato Kalamata Olive and Jalapeno bread.

bread2

Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.

friedrice

And these delicious Cherry Friands!

cf

And another variation of the Quinoa Bisibele Bath.

qbbb2

October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!

mangochia

November was incredibly busy. Come December, I did try the Tian.

tian2

But, December is all about the holidays… about Airplane Cookies!

cookie1

cookie2

Have a very Happy New Year!

Hope to see you back here next year!

It’s Time… for Limited Edition Airplane Cookies!

Happy Holidays!

Once a year, I bring out my airplane cookie cutters, scour the web for a good cookie recipe and off I go. This year, Ronit made it all too easy with her Cut out Almond Butter Cookies. The moment I saw it, I knew this was it.

cookie1

I made no changes other than to dip some of my cookies in chocolate and add some sprinkles.

cookie2

This might be one of my best airplane cookies so far.

See Also:

Tis’ The Season for Airplane Cookies
Airplane Cookies are here!
Time… for Airplane Cookies
Fly me to the Moon

Cherry Friands

When I saw these, Cherry Friands, I knew I desperately wanted to try them. I saved the recipe. I even saved my last batch of fresh cherries in the freezer just for this recipe!

cf

I created a lighter version with less butter and maple syrup. Here’s how I made mine.

Ingredients:

45 grams flour
3/4 stick butter (will use only 1/2 next time)
80 grams almond meal
1/3 cup maple syrup
3 egg whites
a pinch of salt
6 pitted cherries

Prepare a 6 muffin tin. Preheat oven to 350 degrees.

In a bowl, whisk together: melted butter and egg whites. Add in flour,  almond meal, pinch of salt and maple syrup. Add 1-2 tbsp of batter into muffin tins. Top with a pitted cherry.

Bake for 20 minutes or until cooked and toothpick test passes.

 

Enjoy with a nice cuppa tea!

It’s Popsicle Week: Cardamon flavored Mango Popsicle

Now that summer is officially here, the heat is on. With highs in the upper 80’s or mid 90’s,  I have been craving cooler stuff such as ice cream.

Last year I tried some of the Popsicle from Wit & Vinegar’s Popsicle Week. As it happens this week is Popsicle Week!

This year I am trying some of mine as well as some from past Popsicle Week recipes.  Here are a couple I have tried this week that were so good!

pw2

 Cardamon flavored Mango Popsicle:

1 cup lite coconut milk (or use Almond milk)
1.25 cups mango pulp or lightly blended mango (I left mine chunky)
1/4 cup white chocolate bits
a drizzle of lemon juice
a dash of cardamon

Bring the coconut milk to boil and add white chocolate bits. Warm until the chocolate melts. Mix well. Meanwhile lightly process the mango if using diced mango until blended into small bits. Mix in the milk mixture. Add cardamon and mix well.

Pour into Popsicle molds and refrigerate for four hours.

When ready to serve, eat them as is or melt some dark chocolate and dip the end of  the Popsicle in it. Then roll it in some grated coconut. Enjoy!

pw1

I also tried these cherry flavored Popsicle from here.

Pistachio Dipped Cherry and White Chocolate Pops

1 cup almond or lite coconut milk
1.25 cups cherries, pitted
1/4 cup white chocolate

Bring the coconut milk to boil and add white chocolate bits. Warm until the chocolate melts. Mix well. Meanwhile lightly process the cherries into bits. Add to the milk mixture and mix well.

Pour into Popsicle molds and refrigerate for four hours.

Just before serving, optionally melt some white chocolate, and dip the Popsicle in it. Next roll it in some pistachio bits. Enjoy!

See Also:

Cherry, Dark Chocolate, and Coffee Popsicle
Cherry, Almond and  Dark Chocolate Bark
Cherry Swirl with Dark Chocolate and Cherry Bits

Cherries are in the air

Cherries are most economic in April/May, and I hoard up on them. More than I can eat anyway.

Sometimes too many!

While they are refreshing and fun for that late afternoon snack, there are many cherry recipes I love to try when this happens…

Salads

CherrySalad

Cherry and Avacado Salad

Baking

Mini Cherry Crumbles

Cherry and Cardamon Cake

cherrycake

Cherry Cake

IMG_4029

Healthy Whole Wheat Cherry and Chocolate Muffins

Granola

Homemade Granola

Ice Cream

Cherry,  Dark Chocolate and Coffee Popsicle

cherry4

Cherry Swirl, Dark Chocolate and Cherry Bits

pop1

Refreshing Drinks

MangoBBWaterRefreshing and Homemade Cherry Lemonade