Tag Archives: from scratch

Chocolate Cupcakes with Frosting

Chocolate Cupcakes. This recipe is from Zabar’s in New York City.

2 extra-large eggs, at room temperature
½ teaspoon pure vanilla extract
⅓ cup unsweetened Dutch-process cocoa powder
1 cup whole wheat pastry flour
1 teaspoon baking soda
¼ teaspoon kosher salt
6 tablespoons (3/4 stick) Earth Balance Vegan Buttery sticks, at room
temperature, plus extra for greasing the pan (can substitute unsalted butter)
1 cup dark brown sugar (can use coconut sugar)
⅓ cup sour cream (I used reduced fat in the video)
½ cup cold coffee or water

Pineapple Upside Down Sugar Cookies

 

Pineapple Upside Down Sugar Cookies.  This is a different kind of cookie and nice to make for a change.  Easy to take along with you as well.

1 cup vegan buttery sticks, room temperature
1 + 1/2 cups organic sugar or coconut palm sugar
2 eggs
2 tsp. vanilla extract
1/2 cup sour cream (I used reduced fat)
3 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. cornstarch
1/2 tsp. salt
13 slices canned pineapple
1/2 cup vegan butter, melted
1 cup organic light brown sugar, packed

Optional: garnish with raspberries

Halloween Cookies

Every year I try to come up with new ideas for all of my holiday cookies.  These cookies were made using my White Chocolate Roll Out Sugar Cookies  

For the skull and witch’s hat cookies I used  cookie cutters that I found in AC Moore.  The cat silhouettes were made using a plastic template that I made from these pictrures. Check out my Birdhouse Cookies to see how I make templates

  

I used the below picture as a decorating guide for the skulls

 

 

 

 

 

 

Dominican Cake (Bizcocho Dominicano)

Dominican Cake
A few weeks ago I went on a cruise to Cuba. The Lyft driver who picked us up from the airport and took us to pier was telling us about a family member that bakes Dominican Cakes.  This was the first I’ve heard of this cake and had to research a good recipe.  Here ya go.

1/2 lb (220 grams) of all-purpose flour
2 teaspoons of baking powder
1/2 lb (220 grams) of unsalted butter or vegan buttery sticks, at room temperature
1/2 lb (220 grams) of organic sugar or an all natural sweetener
3 eggs at room temperature
2 teaspoons of vanilla extract
1 cup of orange juice , divided into thirds (I used a combo of half pineapple juice and half orange juice)

To fill the cake, I used Trader Joe’s Dulce De Leche but any filling or jam can be used.  I also iced the cake using this recipe for stabilized whipped cream.

Stabilized Whipped Cream Topping

Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream.  It’s light and fluffy with a buttery taste.  You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes.  It’s simple to make with just a few ingredients.

Ingredients are:

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)

Nutella Drop Cookies (Only 3 Ingredients)

Nutella Drop Cookies.
I made a similar recipe in the past but this one is slightly different.  Easy to make with only 3 ingredients and tastes great.

1  1/2 cups or 180g Nutella + 1 cup or 125g to stuff
1  1/8 cups or 150g Whole Wheat Pastry Flour
1 large Egg

 

Rocky Road Brownies

Rocky Road Brownies.
What I love about this recipe is that you can substitute some of the ingredients if you don’t have them on hand.

1 2/3 cups whole wheat pastry flour
1 cup organic sugar or a stevia blend that measures cup for cup
¼ cup plus 2 tablespoons of unsweetened Cocoa Powder (I used a combination of natural and dutched)
1-teaspoon baking soda
¼ teaspoon salt
1 cup of cold water
¼ cup canola oil
1 tablespoon distilled vinegar
2 teaspoons vanilla extract
6 ounces of either peanut butter chips, caramel chips, Heath chips, or any other chip you can find)
1 cup toasted coarsely chopped walnuts (I used almonds in the video)
3 ounces  60% Chocolate Chips
3/4 cup mini marshmallows

Vera’s Lemon Cookies (Maggiano’s Little Italy Copycat Recipe)

Vera’s Lemon Cookies
I love Maggiano’s restaurant chain.  I love their pasta, their tiramisu and the fact that when you order some of their entrees, you get a second one to bring home with you.  This is a copycat recipe of their Lemon Cookies.

3/4 cup (1 1/2 sticks) vegan buttery stick or unsalted butter, at room temp.
3/4 cup organic sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups whole wheat pastry flour
1 cup confectioners’ sugar (Recipe to make your own here)
2 tablespoons fresh lemon juice (more if necessary)
1 teaspoon grated lemon zest (zest your lemon before you juice it)

 

Graham Cracker Pie Crust

Graham Cracker Pie Crust.  As I always say in my videos, this recipe is a smidgeon healthier than most.  That’s because I used my own Homemade Graham Crackers.  Just replace the molasses with honey to get that lighter color.

1 ½ cups finely crushed graham crackers (See link above for my recipe)
1/3 cup butter, melted (I prefer the vegan buttery sticks)
1-3 tablespoons all-natural sweetener (depends how sweet you like it)
9-inch pie plate

Healthier Chocolate Brownies

Healthier Chocolate Brownies
These brownies are very good and less bad for you.  They do have a slight coconut flavor from the coconut oil.  But you can substitute another oil in place if you if don’t like the taste of coconut.  I would recommend using an avocado oil.

• 1 cup and a separate bowl with 1/2 cup dark chocolate chips or bittersweet chocolate chips
• 1/4 cup + 2 tablespoons coconut oil
• 1 cup vanilla Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup coconut sugar (also known as palm sugar or coconut/palm sugar)
• 3/4 cup oat flour just blend regular oats in your blender

Optional:  I topped my brownies with a small scoop of Halo Top chocolate ice cream.  Halo Top is a low sugar, low calorie, high protein ice cream. https://www.halotop.com