Tuesday, April 15, 2014

Banana Coconut Cupcakes (flour, sugar, diary free) / Кокосово-Банановые Капкейки (без сахара, муки, масла)

With Easter approaching I had some ideas of light, healthy, springe-ish desserts on my mind. And I came up with this banana coconut cashew cupcakes, a dessert that I actually will eat myself. And I did so! In the first day only I ate three of these on my own:) So.....

The cupcakes are a bit more dense than usual cupcake. But I kind of like it. I did not use any sugar, flour, diary or fat/butter in this recipe. Enjoy these healthy little treats!

 And Happy Easter to everyone!

Coconut Banana Cupcakes

2 bananas, mashed
1 egg
160g coconut flakes
vanilla essence
1 t.s. baking powder
sugar substitute (I did not add any sweetness, if you like things sweeter, add some)

In a blender combine bananas and egg, blend until smooth, add coconut with baking powder and blend again.

Divide the dough between 12 slightly greased cupcake forms. Bake at 175 C during 15 minutes. The cupcakes will rise just a little. Let them cool.

Cashew Cream

1 1/4 cup raw cashew nuts
vanilla essence
1tb.s. honey
some food colouring

Soak cashew nuts in room temperature water overnight. Drain water and blend nuts with vanilla, honey and food colouring until the mixture is really smooth.

Using piping bag frost the cupcakes.

Enjoy them and don't feel too guilty about it:)

Wednesday, April 9, 2014

Sesame Brittle Chocolates / Шоколадные Конфеты с Кунжутом

I guess it already became my little tradition to take some pictures of blooming Judas Trees every April. Those flowers just look so beautiful to me, so romantic and decadent.

I was in the mood to make some chocolate candies for the girls. Bitter chocolate and crunchy nutty sesame and honey brittle inside they became.

Sesame Brittle (adapted form here)

1/2 cup sesame seeds, raw
1/2 cup sugar
1/4 cup honey
pinch of salt
pinch of baking powder
1tb.s. water
1 tb.s. butter

160g dark chocolate

Heat sugar, honey, water and salt until melted and add sesame seeds, stir and simmer on low heat for about 5 minutes. Add vanilla and baking powder. Pour onto a silicone mat and let it cool.

Melt 160g of bitter or dark chocolate with a spoon of oil. Fill silicone forms with chocolate, making sure all the walls are covered, set the forms into a freezer for 5 minutes. Cut still warm brittle into small pieces and fill the forms with it, pour the rest of chocolate over and set into freezer again. Take the chocolates out of the forms and serve:)

We cut the remaining sesame brittle with cookie cutters and sprinkled with some chocolate to make some little sweet snacks.


Wednesday, April 2, 2014

Healthier Carrot Oat Cupcakes / Морковные Капкейки (полезные)

Finally, April just arrived! We greet it with traditionally spring time carrot cupcakes. I made them low fat and quite healthy....apart from some sugar and some butter in frosting. You could easily substitute sugar for another sweetener though.

The texture of these carrot oat cupcakes is surprisingly quite light and fluffy. So, I am very pleased with the result! The frosting is also full of protein. A very child and diet friendly recipe:)

Carrot Oat Cupcakes

1 1/2 cups cooked and mashed carrots
1 cup oat flakes
1 cup ww flour
2 tb.s baking powder
1 cup sugar
2 eggs
3 tb.s canola oil
vanilla and rum essences
1 to 2 t.s. cinnamon

Mix dry ingredients. Combine with wet ingredients and make sure there are no lumps. Transfer the dough into greased cupcake forms (will make around 18-20).
Preheat oven to 175 C. Bake during 15-17 minutes. Let them cool.

Orange Cream Cheese Frosting

200 g low fat cottage cheese
70 g butter
1 cup vanilla powdered sugar
1 tb.s. concentrated orange juice
citrus essence

Process cottage cheese in blender until really creamy. Add butter and beat until incorporated, add powdered sugar, juice and essence. You could add colouring, if you like.

Frost already cooled cupcakes. Store in the fridge in an airtight container.

Wednesday, March 26, 2014

Chocolate Stout Cake with White Chocolate Stout Frosting / Шоколадно-Пивной Торт с Кремом из Белого Шоколада на Пиве

I did not expect this chocolate stout cake to be so delicious! It's pleasant, a little bitter after taste is amazing! I am sure it will be baked again in this kitchen:) I went for total beer taste effect and added beer to the frosting as well.

Quite simple to make. Does not take much afford or a lot of time. But does bring much pleasure:) For all chocolate lovers!

Give it a try!

Chocolate Stout Cake (adapted from here)

250 ml stout
250 g butter
around 100 g cocoa powder
300 g sugar
150 ml cream cheese
2 eggs
some rum essence
10 g baking powder
1 1/4 cup flour

Heat beer and add butter. Let it melt. Take away from fire, sift in cocoa powder and sugar. Add cream cheese, mix well, so there are no lumps. Add eggs, vanilla, rum essence and flour mixed with baking powder. Pour the batter into greased and lined 23 cm springform. Bake at 180 C (fan) for 30 minutes. Let it cool.

White Chocolate Stout Frosting

2x80 g white chocolate bars
200 g cream cheese
100 g or more vanilla powdered sugar
80 ml stout beer
about 1/2 cup sugar (up to 3/4 of a cup)

Beat cream cheese with electric mixer. Melt white chocolate and add it to the cream cheese. Beat again, adding powdered sugar.
In a saucepan heat 80 ml of beer with sugar on low heat, stirring only occasionally. The mixture will foam. Cool until you get a syrup resembling honey in texture. While still warm and liquid, pour the syrup into the prepared frosting and beat this mixture until all is incorporated. Let it cool in the fridge.

Frost the cake. Store in the fridge. Enjoy to the last bite!:)


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