XL Chocolate Chip Cookies

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Ingredients:

  • 1 cup of unsalted butter, diced
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 3/4 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 large egg
  • 2 large egg yolks
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp of salt
  • 250 g of 70% chocolate chunks
  • 150 g of semi-sweet chocolate chips
  • Sea salt to sprinkle on top

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Directions:

1. In a large bowl whisk together the flour baking powder, baking soda and salt and set it aside.

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3. Preheat oven to 350 F (180 C). Line 2 baking sheets with silicone baking mats or parchment paper.

4. Put the butter, granulated and beat the butter and sugar until a thick paste forms with no visible butter lumps.

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5. Add the vanilla and almond extracts and mix well.

6. The mixer on low speed, add the egg and egg yolks, one at a time, mixing well between additions. Stop the mixer and scrape down the bowl with a rubber spatula.

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7. Gradually add in the flour mixture into the butter mixture, stopping frequently to scrape down the bowl. Mix until just combined. Will be crummy. Bring it together with your hands.

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8. Finally fold the chocolate into the dough with your hands.

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9. Using an ice cream scoop,scoop the dough and using your hand shape them into disks then arrange the cookies on your lined cookie trays.

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10. Sprinkle the sea salt over each cookie. Bake for 12-14minutes, rotating the pans once, until just set and bottoms are beginning to brown

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11. Cool for 10 minutes on the pans before transferring to a rack to cool completely

Maple Banana Overnight Oats 

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Ingredients:

  • 1/2 cup of rolled oats or instant oats
  • 1/2 -2/3 cup of milk (choice or dairy or non-dairy options)
  • 1/2 banana (smashed)
  • 1 tbsp of nuts (I used walnuts)
  • 1 tbsp of raisins
  • 1/4 tsp of cinnamon (and extra to sprinkle on top the next morning)
  • Pinch of nutmeg
  • 1/2 tsp of maple syrup or honey
    Coconut shaving and cinnamon to sprinkle on top the next morning

Directions:

In a mason jar first pour in the oats, then the bananas walnuts and raisins, the cinnamon and nutmeg, then your  maple syrup ( if you don’t like maple syrup use your favorite choice of sweetener) then pour the milk on top and close the jar tightly. Shake the jar well to mix all the ingredients and refrigerate it overnight.

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Once ready to eat in the morning, you can add some more maple syrup and sprinkle some more cinnamon and a few coconut shavings and enjoy!

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Yogurt Berry Smoothie

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This is a great way to get your protein in the morning as well as satisfying your sweet tooth #dessertforbreakfast

Ingredients:

  • 1/2 cup yogurt (I used lactose free yogurt)  (66.7 cal 11g protein)
  • 1/2 frozen banana (about 45 cal)
  • 1 cup strawberries (47 cal, 1g protein)
  • Drizzle of Honey
  • 1/2 cup water

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Directions:

Combine all your ingredients in a blender and blend till all incorporated.

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Pour into a glass, you can drizzle on more honey or even some fruit of a sprinkle of granola.

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Enjoy !

Easter Baking

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Holiday Baking is one of my favorite kinds of baking.

Not only is Easter baking full of color, hopping bunnies, little fluffy chicks and chocolate egg huts but its also the start of a blooming and blossoming spring, full of new life, and fresh beginnings.

This year I kept it simple.

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I baked Vanilla Bean Cupcakes with a Vanilla Buttercup Icing, topped with chocolate eggs and Chocolate chip cookies with dark chocolate and chocolate easter eggs.

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(both recipes are takes on older ones I have posted).

HAPPY EASTER EVERYONE!

and Happy Hopping!

ENJOY!

Chestnut Meringue Bomb

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Meringue Ingredients:

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch salt (optional)

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Sweet Chestnut Purée Ingredients:

  • 2 cans of 435 g of chestnut purée
  • 1 cup of water
  • 1 1/2 cups of sugar
  • 2 vanilla ponds

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Soft Croquant  Ingredients:

  • 1 1/2 cups of pecans plus additional 1/2 cup for assembling trifle
  • 3 cups of brown sugar
  • 3/4 cup of water
  • Parchment paper

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Whipping cream plus 1 tbsp of sugar for arrangement
Directions:

1. Pre-heat your oven to 215 F (100 C) Line a baking sheet with parchment paper and set aside.

2. Begin whisking the egg whites with the whisk attachment on medium low. Place the egg whites in the mixer bowl and begin whisking. Be sure that the mixing bowl and whisk are free from grease and that the egg whites do not have any bits of egg yolks in them.

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3. Add in the cream of tartar, vanilla, and salt, if using.

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4. Increase speed to medium and start adding sugar. After the whites begin to foam, increase the mixer to medium speed and gradually start adding in the sugar. Whisking the eggs whites  allows for air to be incorporated. Little air bubbles will start to form and the egg whites will foam. Once they begin to foam, begin adding in the sugar, a little bit at a time.

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5. Watch for the “soft plop” stage. The foam and air bubbles will start to tighten and the whites will become opaque. The “soft plop” stage describes eggs whites that hold onto the whisk but do not form peaks.

6. Add the remaining sugar as the whites turn into “soft peaks.” Continue adding in the sugar until the whites begin to form soft peaks. Here, the whites will begin to hold their shape, but will eventually slump over and melt back into the bowl.

7. Increase the speed to medium-high. After the whites begin to hold their shape, bump up the mixer to medium-high until they hold firm peaks.

8. Watch for the “firm peaks” stage. Firm peaks are achieved when whites hold their shape. If you pull the whisk straight out of the bowl, a peak will form. At this stage, the tip of the peak will fold back over onto itself.

9. Watch for the “stiff peaks” stage. The stiff peaks stage is what we are trying to achieve. At this point, the peaks should stand up nice and straight. The whites will be glossy and smooth. If you rub a bit between your fingertips, it should feel silky (meaning the sugar has completely dissolved.)

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10. Fill the piping bag with meringue. Fit a piping bag with a plain or star tip.

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11. Pipe out the meringue. Gently squeeze the piping bag to push out any air pockets before getting started. Pipe meringue kisses on to the baking sheet.

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12. Bake for 60 to 90 minutes. Depending on the size of your meringue, bake for about 60 minutes, or until the outside is crisp and the inside is dry yet chewy. They should feel light and hollow. When done, the meringue should easily peel off the parchment paper. Turn the oven off, crack the door open, and let the meringue cool completely in the oven.

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Sweet chestnut purée:
1. Half and scrape the vanilla pods. In a medium-sized pot bring together the chestnut puree, water, sugar and the vanilla pods and seeds.

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2. Give the mixture a gentle stir to combine and let it sit on medium heat till this comes to a high simmer. Once you see bubbles rapidly coming to the top of the puree bring it down to a low simmer and let it cook for 15-2 0min.

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3. Occasionally stir the chestnut puree so it doesn’t stick to the bottom of the pot.

4. Remove it from the heat, remove the vanilla pods and allow it cool before bringing te trifle together. I covered the purée as placed it the fridge as well to speed up the cooling process.

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For the soft Croquant:

1. Put the brown sugar and water in a pot and allow it to come to a boil. Went it down bring it down to a simmer for 10-12 minute.

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2. Break up your pecans and them toss them into the caramel.

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3. Spread the soft Croquant onto parchment and let it cool. I put the tray in the fridge so it would cool quicker. The Croquant is runny, if you prefer a harder Croquant which you can break into pieces, use a candy thermometer to allow the sugar to reach the proper tempurature.
Once all the other ingredients have cooled, You start on your whipped cream. Whip the whipping cream with a tbsp of sugar till you get soft peaks.

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When everything is ready, start arranging your meringue, chestnut purée, soft Croquant and whipping cream. When your arrangement is ready sprinkle the remaining pecans on top.

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img_3608-1 Serve and enjoy

Nutty Banana Muffins

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Ingredients:

  •     1 3/4 cup all-purpose flour
  •     2/3 cup of coconut sugar
  •     2 tsp baking powder
  •     1/2 tsp baking soda
  •     1/2 tsp salt
  •     1/2 of cinnamon
  •     a pinch of nutmeg
  •     9-10 tbsp of almond butter
  •     2 eggs
  •     1 1/2 tsp of vanilla
  •     3 ripe bananas
  •     1/2 cup of pecans (extra to sprinkle on top)
  •     1/2 cup raisins

 

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Directions:

1. Pre heat the oven to 350 F (180 C)

2. In a bowl combine te raisins and the pecans and sprinkle them with som flour — this will help avoid them from sinking to the bottom of the batter.

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3. With a fork, mash the bananas and set them aside.

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4. Line your muffin trays with parchment cups ad sent hem aside

5. In a large bowl beat the almond butter and the sugar until soft.

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6. Add the egg and vanilla extract and mix.

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7. Combine the dry ingredients into the almond butter mixture, as well as the mashed bananas and mix well.

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8. Fold in the pecans and raising (don’t over mix)

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9. Using and ice cream scoop, fill your prepared muffin cups with batter. You can sprinkle some more pecans on top. Bake for about 1 hour or a tooth pick comes out clean.

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They can be stored in an air tight container for 2-3 days–that’s if you can keep your hands off of them!

Enjoy!

 

Cranberry Walnut Blondies

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Ingredients:

  • 2 eggs
  • 3/4 cup of sugar
  • 1/3 cup of butter (melted)
  • 1 1/4 cup of cranberries 
  • 1/2 cup of walnuts 
  • 1 tsp of vanilla 


Directions: 

1. preheat the oven to 350F (180C) and lighting grease and dust your brownie tray and set it aside. 

2.  In a large bowl beat together the eggs sugar and vanilla till all the ingredients are fully incorporate. 


3. Whisk in the flour and butter but do not over work the dough. 


 4. Fold in the cranberries and walnuts with a spatula. 


5. Evenly spread  the batter into your prepared pan and bake for 40-45 min. 


6. Let it cool then cut into cubes and serve. 


Enjoy ! 

Almond Strawberry Overnight Oats

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Ingredients:

  • 1/2 cup of rolled oats or instant oats
  • 1/2 -2/3 cup of milk (choice or dairy or non-dairy options)
  • 1/2 cup of strawberries (more to top in the morning )
  • 1 tbsp of almond shavings (also extra to top off your Oats before you dig in)
  • 1/2 tsp of vanilla extract
  • 2 tbsp of almond butter

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Honey to drizzle on top in the morning

Directions:

  1. In a Maison jar or a tall glass first pour in the oats then the strawberries, the almond butter then the almond shavings. Finally add the vanilla to the milk and pour the milk on top and close the jar or tightly wrap your glass and refrigerate it overnight.

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2. Once ready to eat in the morning, mix all the layers together, you can add a few more strawberries and almonds, drizzle with honey and enjoy

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Chocolate Chip Honey Oat Cookies

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Ingredients:

* 1 cup quick oats

* 3/4 cup of all-purpose flour

* 1 1/2 tsp baking powder

* 1 1/4 tsp cinnamon

* 1/4 tsp of nutmeg

* 1/2 tsp of salt 

* 2 tbsp of coconut oil butter, melted

* 1 tsp vanilla

* 1 large egg

* 1/2 cup of honey

* about 1 cup of milk chocolate chips 


Directions:

1. Preheat oven to 325 F (165 C) Line a large baking sheet with parchment paper and set it aside. 

2. In a medium bowl mix all the dry ingredients (the oats, flour, baking powder, cinnamon, nutmeg and salt)


3. In a large bowl whisk the coconut oil and vanilla. Then add in the egg and honey.




4. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don’t over mix). Add half the chocolate chips and leave the remaining half for after the dough comes out of the fridge. 




5. Refrigerate the dough for about 30 minutes. Right before bringing out the dough from the fridge, pre-hear your over. When the dough is out mix in the remaining half of chocolate chips. 


6. Using an ice cream scoop to measure out the dough then use your hands to shape the dough into roughly 8 large cookies


7. Place on the prepared baking sheet and separate about an inch apart 

8. Bake in the preheated oven for about 11-12 minutes, or until they have just started to brown on the edges. 


9. Let cool on the pan for a few minutes before removing to a cooling rack.


It’s a great treat to satisfy your sweet tooth without all the guilt. 

Enjoy ! 

Mini Apple Rose Tartlets

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Ingredientes:

pie dough

  •  1 1/4 cups of all-purpose flour
  • 1 tbsp raw sugar
  • 1/4 tsp salt
  • 8 tbsp (1 stick) unsalted butter, very cold and cut into 1/2″ cubes
  • 3 tbsp ice cold water

filling

  • 2 apples (Pink Lady, Braeburn, Honeycrisp etc)
  • 1/2 cup raw sugar
  • 3 tbsp of butter
  • 3 tbsp lemon juice and zest of 1 lemon
  • 1/4 cup apricot and raspberry jam


Directions:

1. for the dough

2. In a medium bowl, combine flour, sugar and salt.


3. Add in the cubed butter and using ur fingers work the butter into the flour until the mixture looks like a coarse meal and there are no large pieces of butter



4. Add in ice water tbsp at a time and the dough should just come together into a ball. If you need more water add in an additional tbsp with caution.


5. Form the dough into a disc, cover tightly with plastic wrap, and chill for at least 1 hour ( I left mine for about 2 hrs)


6. Once the dough is ready, flour your counter top and roll out the dough to 1/4″ thick.


7. Use a biscuit cutter or a cup about 3-4″ in diameter and cut out rounds of dough.


8. In your cupcake tray, fit each round of dough. Be careful to push the dough up the sides. Chill dough while the filling is prepped.


9. When you start on the filling, preheat the oven to 375 F (190C)

10. In order to the the petal shapes for your roses cut the apples and remove the core. You will get 2 large large pieces, 2 small pieces and the core.


11. Using a mandolin cut the apples very thinly into half moons. Toss the apples with the lemon juice. Melt 2 tbsp of butter and combine with 1/4 cup of brown sugar.





12. Pour mixture over the apples along with lemon juice and toss to combine.


13. Microwave apples for about 1 minute, until soft and pliable enough to roll.

14. Melt the remaining tbsp of butter and combine with remaining 1/4 cup of brown sugar. Spoon the mixture into the bottom of each dough cup.



15. To form the roses, place about 10 slices of apples on a flat surface, laying them out horizontally and consistently with the skin side facing you. Place each slice so it overlaps the previous slice by half.


16. Begin tightly rolling the apples from one end to the other. Once you’ve got the basic rose shape, pick up the apples and add any additional apple “petals” around the outside, depending on how large you want the rose to be.


17. Put an apple rose in each cup of the muffin tin and bake for 25-30 minutes at 375F until crust is golden and apples are cooked through.


18. Warm the apricot and raspberry jam in the microwave for about 30 seconds. Brush preserves over each apple rose to glaze.




19. Serve warm and enjoy with ice cream or a cup of tea!

 


Enjoy !