Archives for the month of: August, 2014

These cookies are a great combo of citrus and chocolate! I didn’t make the chocolate drizzle but even so the cookies are great on their own!

Ingredients

  • Parchment paper
  • 1/2 cup plus 1/4 tsp mild extra-virgin olive oil, divided
  • 1/2 cup sugar
  • Juice and zest of 1 orange
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup bittersweet chocolate chips (at least 70 percent cocoa)

Directions

Heat oven to 375°. Line two baking sheets with parchment. In a bowl, whisk together 1/2 cup olive oil, sugar, 1/4 cup juice, 2 tsp zest and vanilla. In a second bowl, whisk together flour, baking powder and salt. Fold flour mixture into oil mixture. Let stand 5 minutes.

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Drop batter by rounded teaspoonfuls onto baking sheets, leaving 1 inch between each. Bake until cookies are golden brown at the edges, 12 to 14 minutes. Cool completely on a wire rack. In a microwave-safe bowl, nuke chocolate, stirring every 30 seconds, until melted, 1 1/2 to 2 minutes; stir in remaining 1/4 tsp olive oil. Arrange cookies next to each other on parchment paper. Using a spoon, drizzle lines of chocolate across cookies. Let sit until chocolate has hardened, about 1 hour; serve.

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I made these cupcakes for a very special person’s birthday and they were a hit! So delicious! Especially for cookies and cream lovers, which is pretty much everyone.

Ingredients

  • 1 and 2/3 cups (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 2 egg whites
  • 1/4 cup (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
  • 3/4 cup (180ml) milk (cow’s milk, soy milk, or almond milk)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Frosting Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confections’ sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 Tablespoons (45ml) heavy cream (or milk or half and half if necessary)
  • 4-5 crumbled Oreos, optional

Directions

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside. To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.

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In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick.

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Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture.

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Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.

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Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.

To make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3 cups of confectioners’ sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

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Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Here is another healthy option for a quick sweet craving! The cake itself is very airy which makes it even better!

Ingredients

  • 1 cup plus 2 tbsp cake flour
  • 3/4 cup sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons mild extra-virgin olive oil
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon confectioners’ sugar, for serving

Directions

Heat oven to 325°. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, baking soda and salt.

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In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp zest.

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Whisk flour mixture into oil-yolk mixture until smooth.

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In first bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar at medium speed until mixture just holds peaks.

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Fold 1/4 egg-white mixture into oil-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture.

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Scrape batter into an ungreased 10″ angel food cake pan with a removable bottom; level top of batter.

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Bake until top springs back when lightly pressed, 30 to 32 minutes. Immediately invert pan on a wine bottle (pan will hang upside down over bottle’s neck); let cool completely, about 1 hour.

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Slide a thin knife around edges of pan to loosen cake, then remove from pan. Just before serving, dust with confectioners’ sugar. Sprinkle with 1 tsp zest, if desired.

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Directions

I know this doesn’t sound like the most appetizing dessert on this blog BUT it is a guilt-free sweet treat that will really help out if you are on a diet or just want something nutritious and delicious. Give the avocado filling a try, don’t let your mind beat you to trying new things! Enjoy!

Ingredients

  • Parchment paper
  • 2 cups sifted confectioners’ sugar, divided
  • 1 cup almond flour
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon almond extract
  • 1 to 2 drops red food coloring (optional)
  • 1/2 small avocado
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 to 2 drops green food coloring (optional)

Directions

Heat oven to 375°. Line two baking sheets with parchment. In a food processor, process 3/4 cup confectioner’s sugar with flour until combined, 1 to 2 minutes. In a bowl, beat egg whites and cream of tartar with an electric mixer on medium-high until foamy.

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Beat in granulated sugar until soft peaks form.

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Add almond extract and red food coloring, if desired; beat just until meringue peaks are firm and glossy, 3 to 8 minutes.

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Sift sugar-flour mixture over meringue; gently combine.

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Drop batter by tablespoonfuls onto baking sheets, leaving 1 inch between each. Bang baking sheets down hard on counter to force out air bubbles; let sit 20 minutes.

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Place baking sheets in the top and bottom third of oven; reduce heat to 300°. Bake until macarons are golden on the bottom, 10 to 12 minutes.

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Remove from sheet; let cool on rack. Process remaining 1 1/4 cups confectioners’ sugar, avocado, butter, juice, vanilla, salt and green food coloring, if desired, until smooth. Spread 1 tsp filling on half of the macarons; top with remaining macarons. Serve or wrap and refrigerate up to 2 days.

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I LOVE anything with a crumble, and this summer time fruit was a perfect combination for this complex crumble mixture that requires a brown butter preparation that is totally worth it! Hope you enjoy these delicious treats that will surely be gone quickly!

Ingredients

  • 1 1/2 cups old-fashioned oats
  • 3/4 cup whole wheat pastry flour (or all-purpose)
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (1 stick)
  • 3 large (or 4 medium) ripe peaches, chopped (about 2 cups)

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Directions

Preheat oven to 350. In a large bowl, combine oats, flour, sugar, salt, and cinnamon. Set aside.

Heat a small pan over medium heat. Add the butter and stir continuously until it melts. When you see small brown specks in the butter, remove it from the heat. Add the butter, along with the vanilla, to the oat mixture.

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Stir until moistened.

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Fold in the peaches.

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Grease a 8×8 baking pan. Press mixture into pan and bake for 25-30 minutes.

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Remove and let cool completely-this can take almost an hour. Cut and serve.

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