COOK RIGHT  EAT RIGHT  LIVE RIGHT

sweets

 

                                                                                          PROFITEROL
                                                                                          6 Servings


Ingredients;

1 cup milk (my mom simply use 1 cup of water )
¼ pound (1 stick) unsalted butter (usually I use 4 tablespoons)
Pinch of Kosher salt
1 cup of all purpose flour
4 extra large eggs

Preheat the oven to 425 F.
Heat the milk, butter and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain, round tip, or simply use the tea spoon (you can use 2 spoons to scoop out the mixture and shape the puffs with damp fingers). Mound the dough 1 inch high, 1 ½ inch wide onto a baking sheet lined with a parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff.
Bake for 20 minutes, or until lightly brown, then turn off the oven, and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce for top (my mom’s recipe):
¾ cup sugar
2 full of tablespoons corn starch
Pinch of Kosher salt
2 cups milk
1 tablespoon of unsalted butter
1 teaspoon of vanilla extract
½ cup cocoa powder
1 egg yolk

All the ingredients except butter mix together, and cook until becomes not too thick or not too watery consistency. Don’t over cook the mixture. After turn off the heat, add the butter to the sauce.

Vanilla custard sauce for filling the puffs (my mom’s recipe):
½ cup sugar
Pinch of salt
1/3 cup flour
 2cups of milk
When all the ingredients cook together, in separate bowl mix  1 egg yolk and 1 teaspoon of vanilla extract whisk together. Add this mixture to sauce, stir constantly, and allow the sauce cool. Make a little cut on the side of puffs, and filled with this cream sauce. When all the puffs filled with custard, finish with chocolate sauce on top. Decorate with pistachio..

Bon appetite..






MINI FRUIT TARTLETS
7 Servings

This is truely my version of mini tartlets, tartlets dough recipe comes from years of experience, cream custard comes from my mom.. Good mixture of "old days meet with future"..

Ingredients for tartlet dough:
1 1/2 cups all- purpose flour
6 tablespoons of unsalted butter, cold
6 tablespoons of chill water
Pinch of salt
1 tablespoon of sugar

Mix flour and butter in the food processor or simply by your hands. Add cold water amd mix until just dough holds together. Don't knead overly, dough will become tough. Cover dough with plastic starch, and chill it 1 hour in the fridge.
Open the dough on the lightly flour surface with pastry roll. Dough will be crusty, crumbly. Just pull over and open again, until dough surface becomes smooth. Roll the dough thin ( 1/8 inch thick) , use your tin or baking cup as a mold,and  cut the dough little bit bigger rounds than your cups radius.Place the dough rounds into mini tartlet shells. Prick each tartlets dough all over with fork. Preheat oven to 375 F degrees, and cook mini tartlet dough for 18-20 minutes.Tartlet must be pink,light brown color. Set aside until cool.

Cream custard ingredients :
2/3 cup sugar
2 tablespoon corn starch
2 tablespoon four
Pinch of salt
Mix together, add to that mixture 3 cups of milk and 1 egg yolk. Whisk vigorously. Cook that mixture on medium heat, whisking constantly, until thicken like cream. Let it cool for while, when cool completely, it will be more custard texture.

When you are ready to fill the shells, warm 1/4 cup apricot jam with 1-2 teaspoon of water in a small saucepan to thin the jam slightly. Add the raspberries and blueberries to that mixture, toss gently to coat with jam.

Filled each shell with tablespoon of custard and berries on top of them. Sprinkle with chopped pistachio, and almonds. Finish with powder sugar.


Also you can use chocolate molds ( mini chocolate cups ) for instead of tartlet dough. Filled with same custard cream, and mix berries..




                                                         WHOLE WHEAT CHOCOLATE GANACHE- BLUEBERRY CAKE 
                                                         9 servings 
Ingredients:

1 cup whole wheat flour 
1 cup sugar 
6 tablespoons unsweetened cocoa powder 
3/4 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
3/4 cup water 
1/2 cup fresh blueberry 
1 egg  
Fresh blueberry for top of the cake 

Preheat oven 350 F 
In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. 
In blender combine water, blueberries and a egg. Cover and blend until smooth. Add the flour mixture. Whisk until well combine. Pour into greased baking pan. 
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.

Chocolate Ganache:
1/2 pound semisweet chocolate, very finely chopped
1/2 pound bittersweet chocolate, very finely chopped
2 cups milk
1 tablespoon honey
1/4 teaspoon coarse salt
1/2 vanilla bean, split in half lengthwise, or 1 tablespoon vanilla extract
 Place all the chocolate in heatproof bowl,set aside. In a medium saucepan, combine milk,honey and salt. Scrape the tiny black seeds from vanilla pod, into the cream. Bring the cream to a boil, pour over the chocolate, and let stand for 5 minutes for melt the chocolate. Whisk until smooth. Strain through a fine strainer into a bowl, discard the vanilla bean. Let stand the chocolate mixture at room temperature, until the ganache stiffens at least 6 hours or put in the refrigerator and chill,stirring every 20-30 minutes, until ganache stiffens.
Additional chocolate sauce recipe: Place the chocolate in a heatproof bowl, and melt in microwave ,every 10 seconds mix with rubber spatula, and continue the melting , add 2 tablespoons of milk  into the mixture for diluting the chocolate little bit.
Pour chocolate ganache or chocolate sauce onto cool cake, spreading evenly. Finished top with fresh blueberries.


                                                                               CHOCOLATE COVERED STRAWBERRIES
There is no measurement for that recipe, quantities are by "eye ball". Depends on how many you want to serve ?

Ingredients: 

Organic Strawberries
Semi sweet chocolate ( brick shape, bakery grade, high cocoa content chocolate ), shaved or chopped in small pieces
Bittersweet chocolate ( brick shape, high quality,bakery grade), shaved or chopped in small pieces
White chocolate (brick shape, high quality, bakery grade)
Walnut, hazelnut and almond (organic, unsalted and toasted), chopped coarsely
In a medium bowl, wash all the strawberries, and pat dry them.
In separate bowl, mix the semisweet and bittersweet chocolate, and melt them together in microwave or double boiler saucepan (in microwave you have to watch carefully, just melt 10 seconds at a time,and stir, and melt one more 10 seconds, and continue till it is all melted throughout)
In anotrher bowl melt the white chocolate in same way.
Dip each strawberries into dark or white chocolate, and place them on wax paper. Drizzle with contrast color chocolate . Or simple just dip them in chocolate and then nut , place on wax paper.
When the chocolate set in room temperature, you can can keep them in the fridge.




                                                                                 PISTACHIO - FRUIT CHEESECAKE
                                                                                10 Servings
                                                                                685 Calories Per Serving

Cheesecake is always my husband's favorite dessert. Particularly this one has lots of fruits and nuts that anyone can enjoy more. You can use seasonal fruits, strawberries, raspberries,blueberries or mix berries like shown above..This dessert must be once a year or special occacion treat, because of high in calories..

Ingredients for crust :

1 3/4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted,cooled
less than 1/2 teaspoon coarse salt
little less than 1/2 cup granulated sugar
little less than 1/2 cup pistachios, shelled,unsalted 

In food processor, pulse pistachios with sugar and salt, until coarsely ground. Transfer this mixture in a large bowl, and mix with graham cracker crumbs and cooled,melted butter. Press graham cracker mixture with your fingers, over the bottom of buttered springform pan, about 9" round. Set aside.

Ingredients for filling:

2 pound cream cheese ( I use light cream cheese),at room temperature at least 6 hours
5 large organic eggs
1 1/3 cups sugar
1/2 teaspoon coarse salt
2 teaspoons vanilla extract
1 whole vanilla bean,seeds scraped
2/3 cup yogurt 

1/2 cup apricot or peach jam
1/2 cup shelled,unsalted pistachios, coarsely ground in food processor
3 containers seasonal mix berries

In a bowl of standing mixer with paddle attachment, beat cream cheese, sugar,salt,vanilla extract, and vanilla seeds on medium-high speed. scraping down the bowl several times,until mix completely,about 5 minutes.
Turn mixer to low speed, and beat the eggs one at a time, until blend completely. Beat in yogurt until blended.
Before start cooking cover your springform cake pan bottom with couple layers of aluminum foil until 1/2 inch lower than the top of the pan, it will prevent water leek into the pan.Place your springform cake pan in a roasting pan. Pour cream cheese mixture top of the graham cracker crust. Place the roasting pan in the oven, preheat 300 F degrees, and pour the boiling water into roasting pan, come about 1/2 inch up the sides of cake pan. 
Bake approximately 1 hour 15 minutes. Remove from water bath and let cool in room temperature. Chill for 4-6 hours in the pan,or simply overnight.
Heat the bottom of springform pan over a flame or electric cooktop for loosen the crust. Invert the pan into big cake plate,remove pan from cake and invert one more into 9 inch round cake plate so crust part will be on the bottom.

For decoration, in small saucepan, warm the jam over on low heat,until liquid. strain with fine strainer. Brush the top and sides of cheesecake with this jam. Cover the top of cake with single layer of seasonal fruits. Finish with pressing ground pistachios by your hands all around the cake sides.

 Bon appetite !!





                                                                         MILK PUDDING WITH APRICOT GLAZING
                                                                         7 Servings
                                                                         174 Calories Per Serving

Aromatic,ivory color resin, also known as mastic, is harvested as a spice from the mastic trees grown in Mediterranean region.Mastic resin is a relatively expensive kind of spice that has been used principally as a chewing gum for at least 2,400 years.Regular consumption of mastic has been proven to absorb cholesterol, thus easing high blood pressure and reducing the risk of heart attacks. Mastic oil also has anti-bacterial and anti-fungal properties, and as such is widely used in the preparation of ointments for skin disorders.Mastic gum can be found in specialty stores.

Ingredients:

4 grains of mastic gum
4 ounces sugar
1/3 cup cornstarch
4 cups milk (almond or soy )
Long strip of peelings from 1/2 lemon
Long strip of peelings from 1/2 orange
2 tablespoons of orange essence water
8 ounces yogurt

Grind the mastic with 1/2 teaspoon of sugar in a mortar,then mix with remaining sugar and cornstarch.Stir in 3 ounces of milk to make a paste with this mixture. Pour the rest of the milk in a large saucepan, then whisk the paste into milk,until smooth. add the citrus peels and bring to boil,whisking continuously,then lower the heat,simmer for 4-5 minutes. Keep whisking continously.
Remove from heat,strain into a bowl and cool in a ice water bath.Whisking continuously,until becomes fluffy and light. When cools the room temperature,stir orange-water,then fold in yogurt.
Spoon into serving glasses and refrigerate until chilled.
For apricot jelly, put 2 teaspoons of water into pan, add 3 tablespoons of apricot jam,until dissolved completely.Turn off the heat and add 1 tablespoon lemon juice.
Pour one tablespoon of little apricot jelly onto milk puddings, and keep it chilled until ready to eat. You also decorate top of the puddings with Turkish cotton candy called "pismaniye"..

 Bon appetite !!



                                                                      MUNGS BEANS COCONUT MILK PUDDING
                                                                      3 Servings
                                                                     353 Calories

I've mentioned in detox section about countless health benefits of mung beans.I try to incorporate them in every recipes. This recipe comes from Thai cuisine,a traditional dessert from Asia..I just improvised with adding almonds,dry berries,figs and candied ginger, which give richer taste in this dessert.

Ingredients:

1/3 cup coconut milk
1/2 cup 
mung beans,soaked in water overnight
1 pinch salt 
1/4 cup sugar 
1/4 cup corn starch 
2 cups water 
3-4 dry figs,cut into small pieces
10 roasted almonds,chopped roughly
1/4 cup raisins or dry cranberries
1/4 cup candied ginger,cut into small pieces
Cinnamon for garnish

Boil mung beans in 2 cups of water until tender. It should take about 30-35 minutes. Dissolve starch in a cup of water and add to the boiling 
mung beans. Stir quickly and constantly to prevent the bottom from burning. It should thicken. Add more water if it gets too thick. Add more flour if too watery. A consistency of gravy is ideal. Add sugar, bring it back up to a boil,turn heat to low.
In a separate bowl, mix 1/3 cup of coconut milk with salt. Heat it up in the microwave for a few second just to warm it up. Don't let the coconut milk boil, otherwise it will separate.
Add warm coconut milk on top, mix well,cook together on low heat 5-10 more minutes.
Sprinkle with cinnamon and serve with almonds,figs,cranberries and candied ginger on top.



                                                                                   CHOCOLATE LOLLIPOPS

When you are making home made chocolate bark or any chocolate recipes,always use very good quality chocolate ,that means high cocoa percentage in the chocolate.Never use chocolate chips or store bought barks for melting recipes.I trust the brand Callebaut when I'm making anything with chocolate.You can find it in specialty stores and natural food stores.It comes a big-thick brick shape,cover with clear plastic wrap.
This one can be Valentine's Day treat or for us, usually personal touch for our gift baskets.Be creative on toppings,make your own designs. I didn't want to give any amount for chocolate or toppings ingredients,it's totally up to you how many of them you want to make.

Ingredients:

Big brick of Callebaut  semisweet dark chocolate and white chocolate
Dry cranberries
Dry cherries,chopped roughly
Pecan,chopped
Peanuts
Candied ginger,chopped
Lollipop sticks

With a sharp knife shave the chocolate brick,and cut small pieces. Place in a glass bowl,and microwave for 10 seconds,take it out,mix with rubber spatula,then repeat the process until chocolate completely melted..After every heating process you have to mix the chocolate. That way you can control the heating process slowly without spoil the chocolate.
When chocolate is melted , pour chocolate on a wax paper,make circles with a spoon.Place lollipop sticks on the bottom side of the circles.Sprinkle with peanut,chopped pecan,cranberries,chopped cherries and candied gingers.
If you make dark chocolate lollipop,use the white chocolate for drizzle lines. If you make white chocolate lollipops,use opposite color chocolate for decorative lines. Let them dry completely.
You can wrap them individually in a clear plastic bag with a nice ribbon.




                                                             MILK PUDDING WITH HATO MUGI AND LOTUS SEEDS
                                                            4 servings
                                                            427 Calories Per Serving

This is a lovely mixture of “East meets West “.This would be a typical Asian sweet soup recipe,if you use dry soy bean curd skin instead of soy milk.. I also just combine regular milk pudding recipe and asian version,and add fig toppings on it.It is very light and nutritious dessert.

Lotus seeds are known “anti-aging” food,in Oriental medicine lotus seeds are eaten to increase energy and vitality and to aid digestion. Containing twenty percent protein, the seeds are also nourishing.Seeds need to cook before adding anything,they taste like chestnuts .

Ingredients:

½ cup Hato Mugi
3 cups soy milk,3-4 tablespoons of them separated for corn starch 
½ cup sugar
½ cup lotus seed,cooked 10 minutes 
½ teaspoon vanilla extract
3 tablespoons corn starch,dissolved in 3-4 tablespoons of milk
2 teaspoons mactha green tea powder

Fig sauce:

10 figs,cut into small pieces
¼ cup sugar
½ teaspoon mastic,ground
1/2 cup water

In a small sauce pan filled with water ,boil lotus seeds until they are soften to eat,about 10-15 minutes.Drain and set aside.

In a pot,put hato mugi cover with water,and cook until they are soften,about 30-35 minutes.Drain and set aside.
In a large sauce pot,pour milk,add sugar,hato mugi,and lotus seeds.Stir occasionally.When boil,add dissolved starch slowly.Turn heat on low,stirring constantly,simmer 10 more minutes.
When cooled divide equally into pudding bowls.

For fig toppings:

In a small sauce pan,put figs and cover with water,boil and simmer on over medium heat for 20 minutes,until they are soften. Drain, and in the same pot,put figs,sugar,and ½ cup water,and cook together about 20 minutes on low heat.If necessary,you can add more hot water.Set aside.
When cooled, place fig sauce over the pudding equally.




                                                CHOCOLATE COVER GINGER WITH GREEN TEA AND CARDAMOM
                                                Makes 40 Pieces
                                                25 Calories Per Piece

This idea came from ingredients combination,we always love chocolate-cardamom-ginger-green tea flavors.We also have a weakness for Whole Food's dark chocolate cover gingers,but this month is going to be "green challenge "month,so I need to come up with new ideas and ingredients.
This is very nice after dinner complement or would be perfect gift for friends and families with cute packaging.
Candied ginger or sugar coated ginger and Matcha (green tea powder) can found in healthy food stores.

Ingredients:

1/4 pound white Callebaut chocolate brick,cut into small pieces
2 teaspoons Matcha green tea powder
1/4 cup pistachio,chopped roughly
1 1/2 teaspoon cardamom,freshly grounded with hand mortar,leaves separated
40 pieces candied ginger

In a small microwave safe bowl,put white chocolate, and heat with 10-15 seconds intervals, mixing with rubber spatula after each heat periods,until chocolate melted completely.
Stir green tea powder and cardamom into melted chocolate.
Cover ginger pieces with chocolate mixture.Sprinkle with pistachio evenly.Let them dry on wax paper covered trays.
Bon appetite !!




                               GREEN TEA- PISTACHIO MERINGUE SANDWICHES WITH CREAM CHEESE - GINGER CUSTARD
                               Makes 16 Cookie Sandwiches
                              167 Calories Per Sandwich

These are unbelievable delicious,addictive mini meringue sandwiches. Especially next day after refrigeration,their taste will be better.In our house,I never make them enough,they never last longer.

Ingredients:

1 1/4 cups plus 1 teaspoon confectioners’ sugar
1 cup (4 ounces) finely ground pistachio
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar
2 teaspoons Matcha (green tea powder)

Preheat the oven to 350 degrees.
 
In a medium bowl, whisk together confectioners’ sugar,Matcha and ground pistachio. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.Do not over mix,if you over mix your meringues are going to be too flat.

Cover baking sheets with parchment paper; set aside. Fill pastry bag with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Keep it at room temperature until dry, and a soft skin forms on the tops of the meringues and the shiny surface turns dull, about 20 to 30 minutes.

Bake at 350 F degrees for first 5 minutes,and then reduce the heat to 300 F degrees,bake more 10 minutes, until the surface of the meringues are completely dry.You can put another baking sheet top on your sheet for prevent burning top on them.

Remove baking sheet to a wire rack 
and let the meringues  cool completely on the baking sheet.Gently peel off the parchment. Their tops are easily crushed, be gentle when removing the meringues  from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days.

Cream Cheese-Ginger Custard:

8 ounces cream cheeses, at room temperature ( at least 4 hours at room temperature)
3 Tablespoons unsalted butter, at room temperature
Pinch of coarse salt
1 cup confectioners' sugar
1 orange zest
2 teaspoons of finely grated fresh ginger

In a standing mixer fitted with the paddle attachment, beat the cream cheese, butter and salt until light and creamy, about 2 minutes. Add confectioners' sugar, and beat for 1 minute. Beat in grated zest and ginger.

Spread custard on flat surface of the meringues,and make a sandwiches with other halves.Refrigerate at least 1 hour.

Bon appetite !!



                                                                        SWEET RED BEAN CAKES
                                                                        Makes 12 Cakes
                                                                        187 Calories Per Cake

We love rice cakes,their gummy texture and red bean paste fillings. I made this green version with green tea,but I usually separate half batch for making pink cakes with red beet juice which I don't know why but kids love them more than the other variety.
There are many version of these cakes,Korean,Japanese,Chinese..I'll give you Korean version first..

Ingredients:

1 cup sweet rice flour
1 1/4 cup water
3 tablespoons sugar
1/4 teaspoon salt
2 teaspoons Matcha (green tea powder)
1/2 cup corn starch

Adzuki Bean Ingredients:

1 cup adzuki beans,washed and soaked overnight
1 cup brown sugar
1 tablespoon cinnamon
Pinch of salt

Combine sweet rice flour,3 tablespoons of sugar,green tea powder with water in a microwave safe bowl. Mix until smooth. Cover top with wax paper and microwave the mixture on high for 3 minutes. Take it out and mix well, and covering with wax paper,microwave again for 4 minutes.Mix well.The perfect mochi is smooth, sticky and soft, but not overly wet.

Coat your hands in cornstarch.This will help to protect your hands from burning while you are working with hot mixture. Take a spoon of rice mixture. Using both palms and the pads of your fingers, flatten the dough into a circle about 3-4 inches in diameter. Ideally you want the outer edge to be slightly thinner than the center of your flattened disc, as the edges will soon be pinched together to form your ball. Sprinkle a bit of cornstarch onto your hands if things are getting sticky.

Place red bean paste balls into the center of the dough. Then carefully lift the edges of the dough up over the red bean paste and pinch them together to completely encase it. Use both hands to help mold the dough into a ball if the shape has become irregular in the process.

You can coat rice cakes with powder sugar,corn starch or toasted white- black sesame seeds.Slightly wet the outside of the cakes to bring back the stickiness it had when it first came out of the microwave. Then roll the cakes in sesame seeds for an outer coating.

Adzuki Bean Paste:

In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes.Lower the heat to low medium and simmer for 50 minutes.

Check if the beans are cooked fully. Drain the beans.Place in a food processor and add 1 cup of brown sugar,salt, cinnamon powder into the red bean paste.Mix until smooth.

Take 1 or 2 teaspoons of bean mixture into your palm,and make a ball. Prepare red bean balls using whole mixture. Set it aside.
 

 

                                                                          MOM'S CHOCOLATE CAKE
                                                                          Makes 14 slices
                                                                          228 Calories Per Slice
 
These are wet, moist cake/brownies that are my mom's specials. When I asked her about the recipe she gave me literally 6 different versions of these. I combine her original one with other versions of recipes.

Ingredients:

4 large organic eggs
2 cups sugar
1 cup milk
4 tablespoons baking cocoa powder
1/4 cup vegetable oil
2 cups all purpose flour, you can add more if needed
1 tablespoon baking powder
1 cup walnut, toasted,chopped roughly
2 tablespoons Callebaut semi-sweet chocolate,chopped roughly

Preheat oven to 375 F degrees.

In a standing mixer,whisk eggs with sugar,until thicken and ribbons, form, about 10 minutes. Add milk and cocoa powder, continue whisking. Take 1 cup of that mixture, set aside for moisting the cake after baking. 

Add flour, baking powder,chopped walnut and vegetable oil into egg-sugar mixture,whisk until combine.Do not over mix at that point.

Bake the cake for 35 to 45 minutes until inserted toothpick comes clean. When still warm, slice the cake and pour 1 cup separated mixture top on the cake. Place chopped chocolate pieces between the slices.

Bon appetite !!





                                                                    STRAWBERRY  CUSTARD CAKE
                                                                    Makes 8 Slices
                                                                    216 Calories Per Slice

This is a very light ( not too sweet, actually you can taste strawberries ), wonderful cake that you’ll be addicted. Very easy, fool proof recipe cake will impress your guest in the first minute.

Ingredients For Cake:

2 large organic eggs
½ cup sugar
½ cup milk
1 ¼ cup all purpose flour
1 tablespoon baking powder

Preheat oven to 375 F degrees.

In a standing mixer, fitted with whisk attachment, beat eggs and sugar on high speed until thicken, about 10 minutes. Add milk, flour and baking powder, and beat well.

Pour cake batter into a 8 inch round well oiled baking cup. Bake about 12 to 15 minutes, until cake top lightly brown.

When the cake cools, cut in half with a knife or use strong thread for dividing in half.

Custard Ingredients:

2 cups milk
2 tablespoons all purpose flour
2 tablespoons sugar
1 egg, lightly whisk
1 teaspoon good quality vanilla extract
1 teaspoon unsalted butter
Strawberries, washed, sliced

In a medium saucepan, put all the ingredients, except egg and butter. Cook on medium heat, stirring constantly until the custard thicken, about 20 minutes. Then add butter, and stirring constantly slowly adding whisked egg. Let it cool.

Spread custard onto bottom part of cake, cover with sliced strawberries. Place top part of cake on top of them. Sprinkle with confectioners' sugar.

Bon appetite !!


                                                                COCONUT MILK - CHERRY RICE PUDDING
                                                                Makes 4 Puddings
                                                                256 Calories Per Pudding
 

 

This rice pudding has very rich flavor with coconut milk-soy milk combination, almond slivers and raisins. 
I used agave nectar instead of sugar, which diabetics can eat without worry. 
Agave nectar is a sweetener produced in Mexico and South Africa from agave plant especially from blue agave. Agave is sweeter than honey but less viscous. It has low glycemic index, means it is not going to rise your blood sugar like traditional sugar.

Ingredients:

13 oz. (1 can ) coconut milk
2 cups soy milk or almond milk
4 tablespoons agave nectar
½ cup brown rice
1 ½ tablespoons corn starch
1 tablespoon cinnamon
2 tablespoons almond slivers
1 ½ teaspoon vanilla extract
¼ cup dry cherry or raisin

 

In a sauce pan, pour coconut milk,soy milk and agave nectar. Add brown rice, and bring to a boil, add corn starch and raisins. Then simmer with stirring occasionally, until rice is soften. You can add more hot milk if needed.

Before turn the heat off, add vanilla extract and cinnamon.

Divide pudding into serving bowl equally, garnish with almond slices and cinnamon. Keep in the fridge.


                                                    LEMON CURD - MIX BERRY FILLED MERINGUE 
                                                    Makes 4 Meringues
                                                    500 Calories Each Meringue Cup

This is a perfect dessert for Easter brunch or summer parties.Lemon and berries give the freshness, meringue brings the lightness to this delightful dessert.
 

Meringue ingredients: 

1 cup superfine granulated sugar 
1 tablespoon corn starch 
3 large organic egg whites, at room temperature at least 30 minutes 
3 tablespoons cold water 
1 teaspoon distiller white vinegar 

Preheat oven to 280 F degrees with rack in the middle. 

Prepare parchment paper, drawing approximately 4 to 5 inches circles. Turn parchment paper over, and put on a baking sheet. 
 
In a standing mixer, fitted with whisking attachment, whisk together egg whites and pinch of salt on medium speed, until soft peaks form. Add cold water, egg whites will loosen a bit. Beat until egg whites hold soft peaks again. 

In a small bowl, mix superfine sugar and corn starch together. 
 
Increase speed to high, and add sugar-corn starch mixture 1 tablespoon at a time. After all sugar has been added, beat 1 more minute. Add vinegar and beat at high speed until meringue holds stiff peaks, about 5 minutes. 

Gently spread meringue mixture inside of circles on parchment paper, making their edges slightly higher than center, make ball shape. 

Bake meringue is pale golden, about 45 minutes. Out skin has a crust, but inside will still be mashmallow-like. 
 
Turn off oven, and leave the oven door slightly open with a wooden spoon handle. Cool meringue in oven for 1 hour. 
 
Lemon curd ingredients: 

2/3 cup granulated sugar 
1 tablespoon corn starch 
1/8 teaspoon salt 
1/3 cup fresh lemon juice 
2 tablespoons unsalted butter 
3 large organic egg yolks, lightly beat 
2 teaspoons grated lemon zest 
1 cup mix berries 
 
In a medium size saucepan, mix sugar, corn starch and salt. Add lemon juice and butter. Bring to a simmer over medium-high heat, whisking constantly, about couple minutes. Slowly add egg yolks when whisking vigorously. Reduce heat to low, and cook, whisking constantly, until curd is thickened. Transfer to a bowl, add lemon zest. Chill, surface level covered with plastic wrap. 
 
Spoon lemon curd into meringue cups, and mound mix berries on top. 
 
Curd can be made 2 days ahead and keep chilled. 



                                                          WINE POACHED PEARS WITH MASCARPONE - GINGER
                                                          Makes 4 Servings
                                                          506 Calories Each Serving

This is one of our favorite dessert, because it's so light by replacement of traditional whipped cream with yogurt.. Creamy texture of mascarpone and thick vanilla bean-yogurt mixture goes very well together. Cloves, star anise and cinnamon stick are providing warm, sweet aromatic flavor combinations to this dessert. I can eat this everyday without worries.
When you are buying the pears, pick the very firm ones. If you don't find the mastic gum, you can skip that one.

Ingredients:

4 red bartlett pear, peeled and cored while keeping the stem
3/4 cup sugar
1/3 cup fresh lemon juice
2 pieces 3"by 1" lemon peel
1 cinnamon stick
1 whole star anise
2 cloves
2 cups plain Greek yogurt
3 tablespoons honey, separated
1 vanilla bean, cut in half, split lengthwise and seeded with knife
4 tablespoons mascarpone cheese
1/2 inch fresh ginger, peeled, grated
1 mastic gum, mash in the hand mortar with pinch of sugar
1 1/2 cup fruity red wine, such as Shiraz or Zinfandel
2 tablespoons almond slivers, lightly toasted in a pan
1 tablespoon milk

In a large saucepan, combine wine, sugar, lemon juice, lemon peel, cinnamon stick, star anise, cloves and 1 1/2 cup of water together. Bring to a boil, stirring until sugar is dissolve. Add pears, reduce heat to low and simmer, occasionally rotating pears until tender, when pierced with a fork, about 25- 30 minutes. Transfer pears to a plate, cut in lengthwise while keeping their stems intact and set aside.

Strain poaching liquid into a small saucepan, discard the solids. Over medium- high heat, simmer, stirring occasionally until liquid becomes syrup, reduced about 3/4 cup, about 15 minutes. When the syrup cools will thicken more.

Mix yogurt with 2 tablespoons water and 1 1/2 tablespoons honey. Scrape seeds from half of  vanilla bean, whisk until the yogurt is smooth. Add grounded mastic gum, mix until combine.

In a small bowl, mix mascarpone cheese, 1 1/2  tablespoons honey, 1 tablespoon milk, seeds from other half of vanilla bean, and grated ginger, until combine throughly.

Divide yogurt into plates. Place warm pear halves on top. Fill their core with spoon of mascarpone cheese mixture. Drizzle with reduction wine syrup. Sprinkle with toasted almond slivers.

Bon appetite !!


                                                                    YOGURT CAKE WITH LEMON SYRUP
                                                                    Makes 8 Slices
                                                                    418 Calories Per Slice


This delightful dessert has nice contrast with sweet lemony syrup and sour plain yogurt. 

Ingredients:

2/3 cup sunflower oil or corn oil
2/3 cup plain greek yogurt
1 ¼ cups superfine sugar
2 cups all purpose flour
2 eggs
2 lemons, zested

Lemon Syrup Ingredients:

2 large lemons, juiced
1/3 cup sugar
2 tablespoons honey
¼ cup almond slivers for decoration

Preheat oven to 350 F degrees.

Oil an 8 inch cake pan and line bottom part with wax paper.

In a standing mixer, add eggs,and superfine sugar. Beat for 5 minutes in high speed, or until becomes light and bubbly. Add oil, yogurt, lemon zest and flour. Whisk until smooth.

Take the batter into prepared cake pan and bake for 1 hour or until golden brown on top.

Meanwhile, put the lemon juice and sugar in a pan over low heat until sugar dissolved. Bring to a boil, then reduced the heat, and simmer for 3 minutes. Stir in the honey.

Transfer the cake onto cooling rack. Prick the top of the cake with skewer. Pour the hot lemon syrup over the warm cake and let it cool.

Sprinkle with almond slivers before serving. You can serve this cake with plain yogurt.


                                                                         CHOCOLATE DIP COOKIES
                                                                         Makes 18 Cookie Sandwiches
                                                                        166 Calories Per Cookie Sandwich

These are European cookie sandwiches put together with thick apricot jams. So addictive, so delicious with  a cup of afternoon tea.

Ingredients:

2 cups all purpose flour
1 tablespoon baking powder
1/3 cup vegetable oil
6 tablespoons unsalted butter, melted
1/2 cup powder sugar
1/2 cup plus 2 tablespoons plain yogurt
2 tablespoons thick apricot jam, diluted with 1 teaspoon water
1 ounce Callebaut semi-sweet chocolate, chopped in small pieces, and melted in microwave

Preheat oven to 375 F degrees.

In a large bowl, mix melted butter, vegetable oil, powder sugar and yogurt together. Add flour along with baking powder gradually. Knead for 2 to 3 minutes, until dough will not stick your fingers.

In a cookie press, fill dough, and use star shape tip. Press cookies onto parchment lined baking sheet. Bake cookies for 15 minutes or they are lightly brown on top. Let them cool.
 
Spread apricot jam on the half amount of cookies, then cover with rest, make  sandwiches. Dip each sandwich into melted chocolate. You can sprinkle with chopped pistachio or walnut, if desired.

Bon appetite !!


                                                                                    CHIA - NUT PUDDING
                                                                                    Makes 2 Puddings
                                                                                    284 Calories Per Pudding

I  LOVE CHIA SEEDS, and try to corporate them as much as I can with smoothies, drinks, cereals and puddings. This pudding idea came from, when I was thinking how to use more chia seeds with different ingredients. It's so light - refreshing, so delicious and very easy to make without cooking. Perfect for summer days and parties. 

For chia seed preparation and more ideas, please check " home made drinks" section. 

Ingredients:

1 cup soy milk or almond milk
1 cup prepared chia seeds, mixing with water
1/3 cup cashew, soaked in water at least 2 hours, and drain
6-7 dry apricots, chopped roughly
2 dry figs, chopped roughly
1 vanilla bean, seeds scraped with a knife
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup mix fresh berries, such as raspberry, blueberry and blackberry
1 tablespoon honey for drizzling, optional

In a blender, pour milk, add cashew, vanilla extract, apricots, fig, vanilla bean seeds and cinnamon. Blend on high speed for 1 minute, and pour into bowl with prepared chia seeds. Mix well. Divide into individual serving bowls equally.You can add more milk or more chia seeds depends on your preferences of consistency. Refrigerate at least 2 hours. 

Decorate with mix berries on top, and drizzle with honey if needed.


                                                           CITRUS - GINGER CURD FILLED CHOCOLATE CUPS
                                                           Makes 9 Chocolate Cups
                                                           152 Calories Per Cup

These are one bite party dessert, packed with complex flavor from ginger, lemon and pistachio. Not just eye candy, they are DELICIOUS, too !!

Mini Dutch chocolate cups can be find at healthy food store and bakery supply store.

Ingredients:

1 package chocolate cups
1/2 cup granulated sugar
1/3 cup fresh lemon juice
1/8 teaspoon salt
1 tablespoon corn starch
2 tablespoons unsalted butter
3 large organic egg yolks, lightly beat
2 teaspoons grated lemon zest
1 teaspoon orange zest
1 teaspoon grated fresh ginger
1/4 cup pistachio, chopped roughly

In a medium saucepan, mix sugar, corn starch and salt. Add lemon juice and butter, and bring to a simmer over medium high heat. Reduce heat to low and whisking constantly, add egg yolks slowly. Cook couple more minutes, until curd is thickened. Transfer to a bowl, add lemon-orange zest, pistachio and ginger, mix well. Let it cool.

Fill mini chocolate cups with curd. Serve with fresh strawberries and blackberries.

Bon appetite !!



                                                           MOIST SPONGE CAKE WITH VANILLA CUSTARD
                                                           Makes 10 Slices
                                                           309 Calories Per Slice

Everytime I have a slice of this cake, I wonder why we're not making this more offen. Because you can not get lighter dessert than this, not too sweet, not too heavy but very satisfying flavors with fresh strawberries and vanilla beans. Vanilla custard is so delicious and addictive. 

Thanks mom, but of course I changed your recipe with lighter version.

You can substitute strawberries with banana or any other fruits.

Ingredients for Sponge Cake:

5 large organic eggs
1 1/3 cup sugar
Slightly less than 2 cups of all purpose flour
1 tablespoon baking powder

Preheat oven to 375 F degrees. Prepare baking sheet by covering with parchment paper.

In a standing mixer fitted with wire attachment, whisk eggs with sugar, until light and fluffy, about 5 minutes. Add flour along with baking powder, and beat 1 more minute or until combine throughly.

Pour cake mixture into prepared shallow baking sheet or jellyroll pan, and bake for 12 to 15 minutes, or just lightly brown on top. Let it cool.

Vanilla Custard Ingredients:

3 cups soy milk
3 tablespoons all purpose flour
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped
1 whole egg and 1 egg yolk, lightly whisk
1 teaspoon unsalted butter

For Filling :

10 fresh strawberries, sliced thinly
1 tablespoon blackberry jam

In a medium saucepan, mix all the ingredients except eggs and butter. Bring it to a boil, then simmer on low heat, whisking constantly about 20 minutes or until thickened. Add butter and eggs slowly while whisking vigorously. Set aside. Custard thickens more when it cools.

Take out the parchment paper from under the cake. Lay cake on cutting board while bottom part will facing to you, and trim the edges if irregular. Spread half of the custard and blackberry jam on top of the cake. Place strawberries all over the surface without going too close to the edges. From longer side of the cake,gently roll over the cake. Spread other half of the custard on top evenly. 

You can sprinkle with chopped walnut or pistachio or decorate with sliced strawberries. EXTRA CALORIES !!

Enjoy !!


 

                                                                                  5 MINUTES TIRAMISU
                                                                                  Makes 6 Servings Tiramisu
                                                                                  376 Calories Per Serving

This is the easiest Tiramisu recipe ever. Mascarpone cream is delicious, very light and smooth. Even my Italian foodie friends are going to be surprise with the taste. 

Flavor will be better on next day after chilling.

Ingredients:

36 pieces lady fingers
2 cups milk
2 egg yolks
4 tablespoons sugar
4 tablespoons all purpose flour
8 ounce mascarpone cheese
1 cup instant coffee

In a medium size saucepan, mix milk, sugar, flour and egg yolks on over medium high heat, constantly whisking until start to a boil. Then add mascarpone cheese, continue whisking until thickened. Set aside.

In a large bowl, pour instant coffee, and soak lady fingers lightly.

In a clear - short glass, put spoonful mascarpone cream, then fill with couple lady fingers, and more cream on top. Make two or three layers of cream and lady fingers. Finish with cocoa powder and chocolate shavings on top.Chill in the fridge.

Enjoy !!



                                                         COOKIE SANDWICHES WITH SOUR CHERRY JAM
                                                         Makes 7-8 Cookie Sandwiches
                                                         300 Calories Per Cookie Sandwich

These are European cookies, made individually and spreaded with jam or melted chocolate then became mini sandwiches. DELICIOUS !!

Ingredients:

3/4 cup sugar
2 cups all purpose flour
2 eggs
4 tablespoons unsalted butter, at room temperature, sliced thinly
2 teaspoons vanilla extract
6 tablespoons sour cherry jam or melted chocolate

Preheat oven to 350 F degrees. Prepare baking sheet by covering parchment paper.

In a standing mixer, fitted with wire attachment, beat sugar, butter and eggs, until thickened like a cream texture. Add vanilla extract, then flour, mixing by hands lightly. 

In a cookie press or pastry bag,attached with star piping tip, filled with dough. Press cookies onto prepared baking sheet. Bake for 15 minutes, or until lightly brown on top. Let them cool.

Spread jam or chocolate on surface of the cookies, close with other halves and make sandwiches.

Enjoy !!



                                                                                     FRESH STUFFED FIG


Ingredients

  • 1/4 cup shelled, unsalted pistachios
  • 12 fresh figs
  • 1 cup part-skim ricotta cheese
  • 1 tablespoon honey
  • Fresh rosemary and thyme, chopped
  • 1 teaspoon lemon zest

Directions

Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
In an another bowl, mix ricotta with chopped rosemary,thyme,lemon zest and pistachios. If you want, you can add 1 teaspoon honey for sweeter taste.

Cut each fig cross shape on top while keeping their stem attached,  place the fig pieces on a serving dish with cut side up. Make a small indentation into the cut side of each fig half with a small spoon or with your finger. Put 1/2 teaspoon of the ricotta cheese into each fig and top with a pistachio. Drizzle with honey and serve.




                                                                                   CARROT BALLS                                                                             
                                                                                   Makes 20 balls
                                                                                  132 Calories Per Piece

This is a perfect way to feed kids with veggies without any argument. When they taste one of this, for sure they going to come back for more. Best part is they are not going to notice these balls are made of  pounds of carrots.
These also would be tasteful, playful and easy grab party desserts for cocktail parties.

Ingredients:

2 pounds carrots, about 8 medium carrots,peeled,and finely grated
1 cup sugar
1 cup of chopped hazelnut or walnut
1 orange, zest
1 cup shredded coconut, unsweetened 
1 cup of water
2 packs Graham Cracker, about 18 crackers, 2 ½ cups crumble crackers

In a large saucepan, mix water and sugar. Add shredded carrots, stir to combine all ingredients. Bring it to a boil, simmer until carrots are creamy and sticky (close to a caramel density) and most of the water evaporated. Let it cool. 
When cool enough to touch, add grounded Graham Crackers, chopped hazelnut or walnut and orange zest into carrots. Mix well, and make equal sizes balls with your hands.
Cover balls with shredded coconuts, and serve with toothpicks.
You can keep this dessert in airtight container at the room temperature for couple of days.


                                                            WATER PUDDING WITH STRAWBERRY – RHUBARB COMPOTE
                                                            Makes 6 Servings
                                                            84 Calories Per Pudding Serving

This was my grandmother's special. If you grow up with less sweet taste pudding, you’ll never like real sweet dishes like me. This is a pudding with slightly sweet taste, and tart rhubarb flavor. If you have a sweet tooth, you can increase amount of sugar in this recipe. If you can find and add couple grains of mastic gum, it will give ice cream-bubble gum flavor into pudding.

Originally she was serving this pudding with milk, as a sweet cold soup; cutting puddings in small cubes into milk. If you try with cold milk, especially for summer nights, it will be really light, and smooth dessert. Ideal for diabetics..

LOOK AT THEIR CALORIES !!

Ingredients:

2 cups milk
2 cups water
4 full-tablespoons corn starch
4 tablespoon all purpose flour
3 tablespoons sugar
Pinch of salt

In a medium pot, put all the ingredients, cook with stirring continuously, until thickened.

In a shallow glass container, rinse with water ( it will prevent sticking ) and pour pudding into it. Let it cool in room temperature and chill in the fridge for couple hours. You can stick raspberries and blackberries into pudding before setting.

STRAWBERRY - RHUBARB COMPOTE :
Makes 12 Servings
30 Calories Per Serving 

It’s not a sweet compote, you can still taste the tartness of rhubarb. You can increase the sugar amount if needed.

Ingredients:

1 bunch rhubarb, about 7 stems, washed, outer skin peeled with knife, sliced about ½ inch thick
1 pound strawberries, washed, sliced
10-12 raspberries, washed
2 tablespoons sugar
½ lemon, juiced
1 tablespoon corn starch

In a medium sauce pan, put rhubarb, strawberries, raspberries, sugar and lemon juice. Bring it to a boil, then reduce heat and simmer for 10 minutes. Add corn starch, mix well, cook until rhubarbs are soften. Let it cool at room temperature.


                                               NOAH'S PUDDING
                                                                              Makes 8 Puddings
                                                                              438 Calories Per Serving

Ashure or Noah's pudding is a traditional Turkish dessert which contains grains such as barley and dry fruits and nuts. It's a very rich and very nutritious meal for whole day. Traditionally make a big batch and always share with friends and neighbors.

According the legend, Noah's was a King of Mesopotamia and built a very large wooden ship. When big storms and rains came, he took all the animals with him and couldn't find a land for 7 days. During the travel he asked his wife put together whatever they had in the pantry, grains, fruits, nuts and  make one
dish from them.  They landed at Mount Ararat at the end.


Ingredients:

1 cup barley, washed couple times
1 cup dry garbanzo beans, soaked overnight, cook in water for 40 minutes or until soften
1 cup dry great northern or pinto beans, soaked overnight, cook in boiling water for 40 minutes, or until soften
8-10 dry figs, chopped
10 dry apricots, chopped
1/2 cup raisin
1 teaspoon vanilla extract
3/4 cup sugar or 1/2 cup agave nectar or honey
8 tablespoons walnuts, chopped
1 tablespoon cinnamon
10 cups water

In a large pot, pour 4 cups water and add barley, bring it to a boil on high heat, then lower the heat and simmer for 1/2 hour, or until barley is soften. Add garbanzo beans, Northern beans, apricots, figs, raisin and vanilla extract. Add 6 cups of water. Cook together 35 to 45 minutes. Let it cool.

Serve with sprinkle of cinnamon and chopped walnuts.

Bon appetite !!



                                                          FARRO - NUTS - DRY FRUITS WITH CUSTARD CREAM
                                                          Makes 4 Servings
                                                          461 Calories Per Serving

This recipe inspiration came  from one of my favorite childhood dessert. When I was a kid if my mom ask me  " what kind of dessert I want ? " Without hesitation answer would be " bowl of farro with sprinkle sugar on top ". I wanted to deliver more interesting and complex flavor than that. Result is unbelievable delicious, warm, very comforting and filling dessert. Cooked farro gives chewy and nutty texture to this dessert and tastes like a warm granola / energy bar with lots of sophisticated flavors.

Farro is the healthiest grain, which consist of certain wheat species in whole
form.
It's very popular in Italy and Mediterranean countries. Consumption of whole grains versus refined grains has been shown to reduce risk of cardiac disease, diabetes, obesity and stroke. Farro is very high in fiber, protein and vitamin content and high in magnesium.

Ingredients:

1 cup dry farro, washed well with cold water
1/4 cup raisin
1/4 cup dry cranberries
1/4 cup almond, chopped roughly
4-5 Medjool dates, sliced
4-5 pieces crystalized ginger, chopped

In a medium pot, fill with water and add farro. Bring it to a boil, then simmer on low heat for 30-35 minutes or until farro is soften. Drain, set aside.

In a large bowl, mix together all the ingredients and farro.

Custard Cream Ingredients:

1 1/2 cup milk
1/3 cup sugar
1 tablespoon corn starch
1 tablespoon all purpose flour
Pinch of salt
1 egg yolk

In a small saucepan, whisk sugar, corn starch, flour and salt. Slowly add milk and egg yolk into this mixture. Whisking continously, cook on medium high heat until thickened. Let it cool.

In a serving glass, put layers of farro and custard cream together.

Bon appetite !!



                                                                              TIRAMISU DREAM
                                                                               Makes 6 Servings
                                                                               633 Calories Per Serving

This is another very easy to make and delicious Tiramisu recipe. I used my favorite mascarpone cream sauce with chocolate sponge cake. It can make a grand finale after a healthy dinner. Very light, very creamy and tasty..

Very high on calories for that reason it must be a "once a while treat".


Ingredients For Cake:

5 large organic eggs
1 1/3 cup sugar
2 cups of all purpose flour, lightly packed
1 tablespoon baking powder
1 tablespoon cocoa powder

Preheat oven to 375 F degrees. Prepare baking sheet by covering with parchment paper.

In a standing mixer fitted with wire attachment, whisk eggs with sugar, until light and fluffy, about 5 minutes. Add flour along with baking powder, and cocoa powder, beat 1 more minute or until combine throughly.

Pour cake mixture into prepared shallow baking sheet or Jellyroll pan, and bake for 12 to 15 minutes, or just lightly brown on top. Let it cool. Cut into small rectangular pieces.

Ingredients For Mascarpone Cream:

2 cups milk
2 egg yolks
4 tablespoons sugar
4 tablespoons all purpose flour
8 ounce mascarpone cheese
1 cup instant coffee

In a medium size saucepan, mix milk, sugar, flour and egg yolks on over medium high heat, constantly whisking until start to a boil. Then add mascarpone cheese, continue whisking until thickened. Set aside.

In a large bowl, lightly soak cake pieces with cool instant coffee.

In a serving plates, place cake pieces next to each other, and pour mascarpone cream sauce on top. Sprinkle with cocoa powder and chocolate shavings.

Enjoy !!



                                                                       CHOCOLATE COVERED BREAD
                                                                       Makes 12 Slices
                                                                       264 Calories Per Slice

This is an amazing cake/bread recipe, covered with good quality chocolate all over. It's definitely not an everyday treat, but once a while we have to reward ourself with something like this, especially if it's  "home baked" and made from scratch with quality/organic ingredients.


Ingredients:

1 large organic egg
1 cup sugar
1 1/2 cups milk
3 tablespoons grapeseed oil or any vegetable oil
1 teaspoon vanilla extract
1 tablespoon baking powder
2 1/2 cups all purpose flour

Chocolate Sauce:

1/4 block or 6 ounces Callebaut semi-sweet chocolate, chopped roughly into chunks
1/2 orange, zested

Preheat oven to 350 F degrees.

In a standing mixer, fitted with wire attachment, beat egg and sugar, until became foamy and light. Add milk, vanilla extract and oil. Keep mixing on medium speed for couple more minutes. In a separate bowl, mix flour and baking powder, until combine. Add to egg-milk mixture while mixing on medium speed. Mix for just a minute, until flour mixture corporate throughly.

Pour bread/cake mixture into oiled and lightly floured pan. Bake for 40 minutes. Let it cool. Cover with hot chocolate all over. If needed, you can slice the cake before pouring chocolate on top for getting more chocolaty taste.

For chocolate sauce; melt chocolate in a microwave oven at 20 seconds intervals, mixing well after every 20 seconds, until chocolate melted completely. Stir orange zest into chocolate.

Bon appetite !!



                                   CHOCOLATE DIPPED MINI ORANGE CAKES
                                                           Makes 16 Mini Cakes
                                                           51 Calories Per Cake

These are very European-orange flavor soaked mini cakes that traditionally bake in special-elliptical mold. You can use any dish or mold instead of these.

Very addictive and great companion to a cup of afternoon tea.

Ingredients:

2 large organic eggs
3 1/2 tablespoons sugar
4 tablespoons all purpose flour
2 tablespoons olive oil
1 orange, juiced and zested
1/2 teaspoon baking powder
Callebaut chocolate for dipping

Preheat oven to 350 F degrees.

In a standing mixer, beat eggs and sugar well. Add olive oil, flour, orange juice and zest, baking powder, continue mixing on medium speed.

Pour batter into well oiled molds and bake for 15 minutes or until lightly brown on top.

Dip each cake into melted chocolate.

Enjoy !!



                                                                       MASTIC GUM PUDDING SLICES
                                                                       Makes 10 Slices
                                                                       222 Calories Per Slice

These are addictive, ice cream / bubble gum flavored, crazy delicious thick pudding slices, poured over dry shredded coconut. Very summery, very light and creamy.. I'll start posting more milky sweets for summer afternoons and parties in this month..

Only problem for this dessert, if you start with one slice, you can not stop eating the rest. So tasty in every bite !!

Mastic is a small tree cultivated on Greek islands and also available through Middle east. A resin produced by the tree; called mastic gum; has anti-bacterial and anti-fungal properties. It has been used for gastrointestinal conditions, especially healing peptic ulcers and Crohn's disease in Mediterranean countries. It is also reduce to progression of tooth cavities and bacterial plaque in mouth.

Mastic gum can be found at healthy food store at "international isle ". If you can not find this, you can simply skip it..


Ingredients:

4 cups milk
1 cup all purpose flour
1 1/2 cups sugar
2 medium size mastic gum, smash with pinch of sugar in a hand mortar
2 teaspoons vanilla extract
1 tablespoon unsalted butter
1 cup dry shredded coconut

In a medium pot, pour milk, flour, mastic gum and sugar, on over medium high heat, cook with stirring constantly, until thickened like pudding. Turn off the heat and add vanilla extract and butter. Let it cool a bit. 

In a standing mixer, fitted with wire attachment, whisk pudding mixture for 10 minutes.

In a jelly roll pan, about 13" by 18", cover with dry shredded coconut completely. Pour cool pudding over and flat surface evenly with moist spatula.

Keep pudding overnight  in the fridge. Cut in half lengthwise, than cut in 5 rows in crosswise. Roll each slice over itself with spatula. Serve with fresh strawberry slices.

Bon appetite !!



                                                                  RHUBARB - PISTACHIO MILKY ROLLS
                                                                  Makes 8 Rolls
                                                                  247 Calories Per Roll

This one is one of our very own, favorite spring sweet recipe. It's very easy to make, insanely delicious and light dessert for early summer nights. Also it's a great way to use rhubarb besides pies.

Rhubarb puree nearly disappeared into this dessert in either taste or texture, but still provided nice gummy smoothness and complex flavor. You can hardly believe there are whole bunch of rhubarb in this sweet.

Rhubarb, good source for calcium, vitamin K and antioxidants, especially cooked one instead of raw.


Ingredients:

4 cups milk
1 cup sugar
1 cup all purpose flour
1 bunch, about 8-10 stems rhubarb, peeled, cut into chunks
2 teaspoons vanilla extract
1 tablespoon unsalted butter
1 1/2 cups pistachio, coarse powdered in a blender

In a small pot, fill with water, cook rhubarb until soften. Drain. Set aside.

In a medium sauce pan, pour milk, sugar and flour, whisking vigorously bring it a boil, then simmer until thicken like pudding. Turn the heat off, add vanilla extract and butter, mix well. In a standing mixer, fitted with wire attachment, whisk pudding for 15 minutes. Set aside.

In a blender, put rhubarb and couple spoons of pudding. Mix until rhubarb disappear. Add this mixture into rest of the pudding mixture.

In a baking sheet, cover completely with coarse pistachio powder. Pour pudding mixture into baking sheet. Cover with plastic wrap and refrigerate overnight.

Cut pudding in half lengthwise, than cut into 5 rows on crosswise. Roll each row over itself with spatula.

Enjoy !!



                                                                         MUSHROOM COOKIES
                                                                         Makes 18 Cookies
                                                                         174 Calories Per Cookie

These are another fun sweets from our weekend party, delicately packed with flavor, very light and delicious. Besides your adult guests especially kids will love them !!

For softer texture, you have to use room temperature butter, and cream butter with powder sugar well, before adding other ingredients.

For giving the mushroom shape, use cookie press plain tip, washed lipstick lid or clean beer bottle neck. I made different size mushrooms for natural look.

Ingredients:

2 cups all purpose flour
1 cup semolina flour
2 organic eggs
1 stick-8 tablespoons unsalted butter, room temperature
2 tablespoons vegetable oil
1 cup powder sugar
1 tablespoon baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons cocoa powder

Preheat oven to 350 F degrees.

In a large bowl, mix butter, eggs, powder sugar and vegetable oil well with your hands, until became creamy in texture. Add flour, vanilla extract and baking powder, knead well. Add semolina flour, and knead until soft and smooth.

Make small balls from dough, and place onto parchment paper lined baking sheet. Dip cookie press tip or lipstick lid into cocoa powder, and press down in center of each ball. Sprinkle with more cocoa powder around the center part.

Bake for 15 minutes. Place onto cooling rack, let them cool.

Bon appetite !!



                                                           STRAWBERRY - RHUBARB FRUIT LEATHER
                                                            Makes 3 Big Sheets Leather, 18 Strips
                                                            58 Calories Per Strip

I LOVE ANY KIND OF FRUIT LEATHERS !! Fruit leathers are best way to use your fruit tree's excess fruits or extra fruits from markets. You can use any kind of fruits, such as apricots, grapes, mulberry etc. 
I bought
lots of organic flavorful strawberries and rhubarb from last weekend farmer's market and I want to use them for making leathers. Rhubarb is very unusual ingredient for leathers, but it's literally disappeared in taste, while strawberries took over in flavor..

For making fruit leathers; simply pureed fruits with touch
of sugar, reduced, spread out and dried, then roll up wax or parchment paper to store.. Traditionally sheets covered with tent of cheesecloth and left under hot sun for until drying. It's loaded with pure fruits taste, nutritious, great for as a afternoon snack and also help to suppress sweet craving during the day.

You can use your oven "dehydration' function instead convection, if you have.. But this way you have to dehydrate at least 5 to 10 hours, depends on your fruits.

Ingredients:

2 1/2 lb. organic strawberries, washed
11-12 stems rhubarb, outer skin peeled with knife, cut into small chunks
3/4 cup sugar

In a blender, puree strawberries, rhubarb and sugar, until smooth. Strain through fine mesh strainer into a heavy large saucepan.

Over medium high heat, bring puree to a boil, then simmer on low heat, stirring frequently, until thick enough and reduced to 2-2 1/2 cups, around 50 to 60 minutes.

Preheat oven to 200 F degrees. Prepare baking sheet by lining nonstick silicon liner. Spread hot puree onto liner with spatula as thin as possible, about 10" by 16" rectangular.

Dry fruit puree for 2 to 3 hours in oven, rotating occasionally. Cool leathers on baking liner at the rack, until completely dry, about 3 more hours in room temperature.

You can store fruit leather with rolling up in wax or parchment paper.

Enjoy !!



                                                                      COCONUT - MILK PUDDING
                                                                      Makes 4 Puddings
                                                                      262 Calories Per Pudding

I can not think of summer meals without finishing with light, not too sweet but very satisfying puddings. Coconut literally melted during reducing, but still gave nice texture and flavor into milk. Flavor much better than ice cream or any sugar loaded desserts.

Soy milk is giving lightly pinkish hue into pudding color. 


Ingredients:

4 cups soy milk
1/2 cup sugar
1/2 cup rice flour
2 teaspoons vanilla extract
2 1/2 tablespoons shredded unsweetened coconut

in a medium saucepan, put all the ingredients except vanilla extract. bring it to a boil, then simmer, stirring vigorously until thickened. Before turning off the heat add vanilla extract, stir well.

Place pudding into hot resistant glasses, and chill in the fridge for 3 to 4 hours. Garnish with chopped pistachios before serving..

Bon appetite !!



                                                                                  STRAWBERRY JAM

We've always had homemade jam and jellies in our home when I was a child. My mom is a master of making jams from every possible fruits and vegetables even such as eggplant..Tradition passed from generation to generation, now we're making our jams from organic fruits with just a touch of sugar, because if you are using best quality ingredients literally you don't need to add anything else which suppress their true flavors. When we found organic strawberries at the farmers market with unbelievable scent and taste, I couldn't resist to make season's first jam.

I'll post more jam recipe with seasonal fruits and vegetables whenever they are available..

Ingredients:

2 1/2 pound organic strawberries, washed and hulled
1/2 cup sugar
1 lemon, juiced

In a large saucepan, layer strawberries, lemon juice and sugar together. On medium high heat bring it to a boil, then simmer for 35 to 40 minutes, until thickened. Remove white foams from surface occasionally with wooden spoon.  Let it cool.

Bon appetite !!



                                                                        BURNED PUDDING ROLLS
                                                                        Makes 5 Rolls
                                                                        272 Calories Per Roll

I don't know how many healthy milk pudding recipes I have in my notebook, but this is truely our favorite for all time..It's a very light and tasty dessert for summer nights. Only problem with this sweet, if you get just a bite, you can not stop eating the whole slice.

You have to burn the bottom of sheet pan on high heat, until turn dark brown in color and caramelized. I didn't have time to do this part, after chilled in the
fridge, I rolled them, and sprinkled with cocoa powder and cinnamon.

I always use soy or almond milk for my recipes but you can substitute this with any kind of milk.


Ingredients:

4 cups soy milk
1 teaspoon vanilla extract
2 tablespoons all purpose flour
2 tablespoons rice flour
1 cup sugar
4-5 tablespoons powder sugar for burning the puddings
1/2 tablespoon unsalted butter for cating the sheet pan
Cinnamon powder for garnish

In a saucepan, pour milk and add flour, sugar and rice flour while mixing vigorously. Cook together on medium high heat, whisk continously until thickened. Stir vanilla extract.

In a sheet pan, about 12" by 16 ", coat with butter well, cover with powder sugar evenly without missing any spot. Pour milk pudding into sheet pan, on medium high heat, cook pudding while rotating corners until entire bottom start to burned and caramelized.

Filled sink with icy cold water, place hot sheet pan into ice water bath for couple minutes, until cool. Chill sheet pan in the fridge overnight. Next day cut 4 rows of pudding, then roll them. Sprinkle with cinnamon powder.

Bon appetite !!



                                                                        SPINACH CAKE WITH MILK PUDDING SAUCE
                                                                        Makes 8 Slices
                                                                        388 Calories Per Slice

Why not to get extra veggies while you are enjoying your dessert ? This cake has everything you want, 8 ounces spinach-chard leaves, vibrant-beautiful color, unbelievable taste.. It's really hard to believe greens can go wonderfully in cake, they are literally disappeared while leaving nice flavor behind them.

It can be nice surprise for your guests and family. DELICIOUS !!


Ingredients:

2 large organic eggs
1 1/2 cups sugar
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
3 tablespoons grapeseed oil or any vegetable oil
8 ounces baby spinach and chard mixture, washed well, chopped

In a large pan, put all the greens, and cook until wilted completely, about 5 minutes. Puree greens into blender until smooth.

Preheat oven to 375 F degrees.

In a standing mixer, fitted with wire attachment, whisk eggs and sugar for 5 minutes, until light and fluffy. Add vegetable oil, vanilla extract, pureed green, baking powder and flour. Pour cake batter into oiled cake pan. Bake for 40 minutes or until inserted toothpick comes out clean.

Spread milk pudding on top evenly when cooled completely.

Milk Pudding Sauce:

4 cups soy milk or any kind of milk
7 tablespoons sugar
2 tablespoons rice flour
2 tablespoons corn starch
1 teaspoon vanilla extract
1 medium size mastic gum, grinded in hand mortar with pinch of sugar, optional

In a medium sauce pan, pour milk, sugar, mastic gum, corn starch and rice flour. On medium high heat, whisking continously, bring it to a boil, then simmer on medium low heat, add vanilla extract and cook until thickened. Let it cool in room temperature, then keep it in the fridge for couple hours before spreading top on cake.

Bon appetite !!



                                                              SEMOLINA PUDDINGS WITH JAM
                                                              Makes 10 Mini Chocolate Cups Plus 4 Ramekin Cups
                                                              262 Calories Per Ramekin Pudding, 68 calories Per Chocolate Cup

This is a wonderful - light summer dessert that made with semolina flour, macadamia nuts, almonds, sun gold cherry tomato and sour cherry jam. Pudding itself is not too sweet, so mini chocolate cups and tomato jam add perfect amount of sweetness. I served this pudding in two different ways, some served in mini chocolate cups, some in ramekin cups with different jams. If you use silicon cups, it would be easy to to take them out, but I'm not a big fan of silicon
products especially when I'm baking. 

Semolina is a coarse grind of high - protein durum wheat; which gives nice color, great flavor and texture into pasta, breakfast cereals, puddings and pizza crust.

Mini chocolate cups can be found at healthy food stores and specialty baking- supply stores
.

Ingredients:

4 cups soy milk or any milk
9 tablespoons semolina flour
9 tablespoons sugar
1/4 cup macadamia nuts and almond mixture, chopped
Sun gold tomato jam and sour cherry jam for garnish

In a medium sauce pan, pour milk and semolina flour. On medium high heat, stirring continously, cook until boil. Add sugar, keep whisking vigorously, until thickened.

Moist ramekin cups with water completely. Sprinkle chopped nuts at the bottom, then pour pudding on top. Keep puddings in the fridge overnight. When cool enough, run the tip of a knife around the edge of the bowl and very carefully invert the pudding onto serving plate, garnish top with spoon of jam.

Bon appetite !!



                                                                   APPLE - WALNUT ROUNDS
                                                                   Makes 5 Rounds Or 8 Slices
                                                                   282 Calories Per Slice

Unbelievable tasty breakfast companion or afternoon snack with apple slices, cinnamon and walnut.. It's as delicious as it sounds.


Ingredients:

2 medium size apples, peeled and sliced thinly
6-7 pieces Graham cracker
4 tablespoons walnut, chopped
2 teaspoons ground cinnamon
3 large organic eggs
3/4 cup sugar
1 tablespoon baking powder
3 tablespoons grapeseed oil or any vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
Powder sugar for dusting

In a 9" square cake pan, place Graham cracker slices evenly to cover the bottom of pan. Place apple slices on top of crackers and sprinkle cinnamon and walnut on top. Set aside.

In a standing mixer fitted with wire attachment, whisk egg and sugar for 5 minutes, until light and fluffy. Add vegetable oil, vanilla extract
, baking powder and flour. Beat together just until ingredients combine throughly.

Preheat oven to 375 F degrees.

Pour cake batter top on apple slices evenly. Bake for 25 minutes or until lightly brown color on top. You can simply slice the cake or cut into different shapes by using cookie cutters. Dust with powder sugar before serving.

Bon appetite !!



                                         OVEN - BAKED MINI DONUTS
                                                                     Makes 24 Mini Donuts
                                                                     124 Calories Per Donut

Who doesn't like donuts ? But we all know, there is only one way you can enjoy them without guilt, homemade oven- baked ones that made with good quality ingredients. As I always said, you can eat and enjoy whatever you want, if you are controlling cooking methods ( NO DEEP FRYING !!) and ingredients ( by cutting amount of butter, oil, and sugar; besides using organic and good quality ingredients).

They are very easy to make , all you need a donut pan, if you want them in traditonal shapes. If you don't have this only one- purpose pan, you can use classic ramekin cups, cut them in half and spread with any kind of jam. Finish with powder sugar.


Ingredients:

2 cups all purpose flour
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
3 large organic eggs, lightly whisked
3 tablespoons grapeseed oil or any vegetable oil
1 tablespoon baking powder
Pinch of salt
Good quality chocolate for toppings

In a medium bowl, mix flour, salt, sugar and baking powder. 

In another medium size bowl, mix egg, milk, and vegetable oil.

Preheat oven to 375 F degrees.

Mix wet ingredients into dry ingredients until combine throughly. Pour 2 tablespoons batter into well oiled donut pan. Bake for 10 minutes until lightly pink on top. Keep donuts in their pan for 4-5 minutes, then take them onto cooling rack.

You can decorate them with melted chocolate and chopped nuts or simply dusting with powder sugar. Or lightly brush their top with melted butter and cover with sugar-cinnamon mixture. 

Bon appetite !!



                                     HOMEMADE BISCUITS WITH MIX BERRIES AND CUSTARD CREAM LAYERS
                                     Makes 7 Servings
                                     503 Calories

Wonderful cracker / biscuit recipe comes from my mom. When she bakes this biscuit, she always layers with chocolate milk pudding. I wanted to improve her recipe with Acai berry - custard cream sauce and layered with fresh strawberries, raspberries, red currants and herb mixture. Amazing fresh taste from herbs and berries completed with best homemade biscuits.. Every bite gives different complex flavor into your taste buds.

Acai berry powder can be found at healthy food store, but you can skip this part easily.


Ingredients For Biscuits:

3 1/2 cups all purpose flour
4 tablespoons unsalted organic butter, melted
1 large organic egg
1 cup sugar
1 teaspoon baking soda
1/2 cup milk

Preheat oven to 375 F degrees.

In a large bowl, mix all the wet ingredients until combine. Add flour slowly while mixing with your fingers. Knead dough until smooth. Divide it into orange size 6 balls. Roll out each ball onto well floured surface about 10 " round pieces, should be about 1/8 inch thick.. Place rounds onto parchment paper lined baking sheet and bake for 7-8 minutes, or until lightly pink on top. When still warm, cut with cookie cutter or ring. Set aside.

Custard Cream Ingredients:

4 1/2 cups milk
3 tablespoons all purpose flour
3 tablespoons corn starch
Pinch of salt
3/4 cup sugar
3 large organic egg yolk
1 teaspoon vanilla extract
1 teaspoon acai powder, optional

In a medium saucepan, mix milk and egg. Add sugar, corn starch, flour and pinch of salt, mix well. On a medium high heat, whisking continously, bring it to a boil, then simmer on low heat until thickened. Add acai powder, mix well. Let it cool.

Filling Ingredients:

1 box raspberries, washed and drained
1 box strawberries, washed, drained and cut in half
Handful red currants, berries only
3 tablespoons strawberry jam, juice part only
Handful fresh herb mixture, especially pick small leaves variety, such as basil, mint, tarragon, thyme and lemon verbena


In a medium bowl, mix raspberry, strawberry and red currants with strawberry jam juice and fresh herbs.

In a serving plate, layer biscuits with custard cream and fruit fillings. Finish with mound of berry mixture on top.

Bon appetite !!



                                                                                     PLUM PIE
                                                                                     Makes 8 Slices
                                                                                     227 Calories Per Slice

This unbelievably tasty pie made simply with corn meal crust and fresh-juicy organic plums.. I also brushed, top of the pie with home-made red currant-plum jam (recipe follows ) and served with it on side. Perfect for summer nights or 4th. of July parties..

Their calories are perfect for one slice, if you can stop there..


Ingredients:

3/4 cup corn meal
3/4 cup all purpose flour
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons icy chill water
1/8 teaspoon salt
1/2 cup sugar
3 tablespoons cream cheese

Topping Ingredients:

7-8 organic plums, pitted, sliced very thinly
1/2 tablespoon sugar
2 tablespoons home - made currant-plum jam ( recipe follows )

In a food processor, pour flour, corn meal, salt and sugar. Pulse couple of times to mix. Add butter pieces, and pulse until combine throughly. Add cream cheese and icy cold water, and mix until became a sticky dough. Cover dough with plastic wrap and refrigerate for 1 hour.

Preheat oven to 400 F degrees.

Transfer dough onto well floured surface, roll out dough about 10" round ( you can use your fingers or pastry roll for this process ). Place dough onto parchment paper lined baking sheet and arrange plum slices onto dough evenly, sprinkle with 1/2 tablespoon sugar. Bake for 20 minutes, then reduce heat to 375 F degrees, bake 15 more minutes. Transfer pie onto cooling rack.

Before serving, brush pie top with lightly warm currant-plum jam.

Bon appetite !!



                                                                 RED CURRANT - PLUM JAM
                                                                 Makes 1 Small Jar
                                                                 270 Calories In Whole Jar

Red currant tartness perfectly balanced with plums sweetness in this jam.. I don't like to use any artificial stuff in my kitchen, so I never use pectins when making the jam and jellies. Instead; I use fruits with naturally high pectin content under their skin; such as; oranges, grapefruits, green apples, plums, grapes, sour blackberries, currants, quince.. That means, if you will put couple green apple slices into any kind of jam, you'll be all set for thickening..

In this jam, I mixed two high pectin content fruits together, which made easy to thicken. You can discard the pulp with go through into mesh sieve or  you can keep the fruit pieces in jam
like me
.

It's very low in calories, because literally no sugar added.. Perfect for diabetics..

Ingredients:

4 organic plums, pitted, chopped
1 box red currants, just berries
2 tablespoons sugar
1/2 lemon, juiced

In a small saucepan, mix berries and plum pieces, sprinkle sugar on top. Bring it to a boil, then simmer until thickened. Add lemon juice and turn heat off after 5 minutes. Let it cool.

Enjoy !!




                                         RUSTIC FOURTH OF JULY TART
                                                                     Makes 8 Slices
                                                                     282 Calories Per Slice

Here is a perfect tart for 4th. of July celebrations. Very rustic looking, delicious, lightly sweeten and addictive.. Shell is light and tasty, custard cream is flavorful and not too sweet, fresh berries are delightful.. Farmers market bought raspberries were small and in irregular shape, but sweet, tasteful and of course organic.. You can use blueberries, small strawberries or whatever you have..

I'll post more summer entertaining recipes soon !


Ingredients For Shell :

2 cups all purpose flour
4 tablespoons plain yogurt
3/4 cup powder sugar
Pinch of salt
4-5 tablespoons icy cold water
4 tablespoons unsalted butter, cold, sliced

Preheat oven to 375 F degrees.

In a food processor, pour flour, powder sugar and salt, mix with couple pulse. Add cold butter slices, pulse until butter corporate into flour, mixture looks like a coarse meal. add yogurt and cold water, pulse until dough forms.

Transfer dough onto well floured surface, roll out dough with pastry roller slightly bigger than your tart dish. Place dough into tart dish, elevate the sides about 1/2 inch high. Cover with parchment paper or wax paper and fill with baking beans or pie weights, if you have them. If not, you can use dry beans or rice for weighting.

Bake tart shell for 15 minutes with baking beans. Take out the beans and parchment paper, bake 10 more minutes, or edges turn lightly brown.

Custard Cream Ingredients:

2 cups milk
1 1/2 tablespoons corn starch
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
2 egg yolks
1 tablespoon rice flour

In a medium saucepan, mix all the ingredients, whisking continously on medium high heat, bring it to a boil, then simmer until thickened. Set aside, whisk occasionally and let it cool.

Pour cream into tart shell, and decorate with fresh berries.

Bon appetite !!



                             OVEN ROASTED STONE FRUITS ON LAVENDER NEST
                                                Makes 2 Servings
                                                296 Calories Per Serving

Words are not enough to describe this heavenly dessert..Fresh lavenders served as a bed, and gave another dimension-scent into this sweet. Mascarpone cheese - freshly grated ginger cream was just priceless.. Of course I used lots of fresh herbs when I was roasting and garnishing the fruits for complete their refreshing taste...

Peaches, plums, cherries commonly are referred to as "stone fruits " because their seeds are large and hard..


Ingredients:

2 peaches, cut in half
2 plums, cut in half
1/2 tablespoon olive oil
1/2 tablespoon sugar
4 tablespoons mascarpone cheese
1 inch fresh ginger, grated
1/4 cup powder sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Handful fresh herbs, especially small leaves variety, such as Greek basil, oregano, chocolate mint, lemon verbena..
Bunch of fresh lavender, washed, dried

In a small bowl, mix mascarpone cheese with powder sugar, grated ginger and vanilla extract, and add milk. Mix until combine. Keep it in the fridge.


Brush stone fruits cut sides with olive oil, then sprinkle with sugar. Sprinkle with fresh herbs. Place stone fruits while cut sides up, on a parchment paper lined baking sheet and roast them for 30-35 minutes or until caramelized on top.

On a serving plate, prepare lavender nest by tying with fresh lavender stem. Place fruits in and around the nest. Place spoonful mascarpone mixture on fruits center. Sprinkle with fresh herbs.

Bon appetite !!



                                                                CARROT – WALNUT COOKIES
                                                                Makes 16 Cookies
                                                                231 Calories Per Cookie
 

These can be called as lightly sweet bread rolls or cookies. They are not too sweet, very light - soft and satisfying cookies for any time during the day. Recipe came from old times, but I adjusted it in so many levels, it turned out to a delicious and tasteful breakfast bread and afternoon treat.

Ingredients:

3 tablespoons unsalted organic butter, melted
2 tablespoons grapeseed oil or any vegetable oil
4 cups all purpose unbleached organic flour, plus more for kneading
1/2 tablespoon baking powder
1 cup plain Greek yogurt
1 cup powder sugar
1 cup milk
1 large organic egg, whisked lightly

Preheat oven to 400 F degrees.

In a large bowl, pour flour, powder sugar and baking powder, mix until combine. Make a well in the center of the bowl, add melted butter, oil, egg, yogurt and milk, knead until smooth. You may add more flour if needed.

Take a walnut size piece from dough, spread dough with your fingers around 4 " round, put fillings on center, and close edges with your fingers, and roll it between your palm.

Place cookies onto parchment paper lined baking sheet, and bake for 10 minutes, then reduce heat to 350 F degrees and bake 15 more minutes, until lightly pink on top.

Carrot-Walnut Filling :

2 large or 4 small organic carrots, shredded
1 cup walnut, chopped roughly
1 orange, zested
1 teaspoon ground cinnamon
2 tablespoons sugar

In a small saucepan, add carrots and sugar. Cook until carrots release their juices and evaporated, for 5 minutes. Let it cool.

Add all the other ingredients into carrots. Mix well.

Bon appetite !!



                                                                                 CHERRY MUFFINS
                                                                                 Makes 20 Muffins
                                                                                 170 Calories Per Muffin

I'm in a hurry to finish my to-do list before cherry season ends. Making jam, brandy cherry liqueur and of course lots of bakeries loaded with cherries.. These unbelievable tasty muffins can be great with breakfast or as a flavorful afternoon treat along with cup of tea..

Beating well butter and sugar together until became a creamy texture, makes muffins light and airy. I also used some cherries with their stems for a fun finish.

I'm not a big fan of muffins if I'm not baking, because of their butter and sugar content.. I reduced sugar drastically and butter amount from 16 tablespoons to 4 tablespoons for more enjoyment without sacrificing from taste. 

Ingredients:

1 cup Bing or Rainier cherries, pitted, sprinkle with 1 tablespoon flour
20 cherries with their stems, pitted
4 tablespoons unsalted organic butter, sliced
1 1/2 cups sugar
5 large organic eggs
3 cups organic unbleached all purpose flour
1 cup soy or any milk
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoon vanilla extract

In a medium bowl, mix flour, salt and baking powder well. Set aside.

In a standing mixer, fitted with wire attachment, beat butter first for couple of minutes, then add sugar, mix until became creamy in texture, about 5 minutes. Add eggs one at a time while beating. Add flour and milk by alternating slowly. Add vanilla extract at last, mix until combine.

Transfer batter into large bowl, stir in gently floured cherries ( shake excess flour before adding ), with spatula.

Preheat oven to 350 F degrees.

Brush muffin cups with vegetable oil lightly. Pour batter into cups until 2/3 full. Place one stemmed cheery at center of each muffins. Bake for 25-30 minutes, until lightly golden color on top. Let them sit 2 minutes in their cups, then transfer muffins onto cooling rack.

Bon appetite !!



                                                TRIPLE GREEN PUDDING WITH PINK CURRANTS AND GOOSEBERRIES
                                                Makes 6 Slices
                                                295 Calories Per Slice

Adopt a healthy thinking attitude about the food you are eating..I always think how our food can do more for us ? So why not getting more greens while we're enjoying delicious summer dessert ? I used bunches of green, rainbow chard, kale and spinach in this puddings. Very tasty with velvety texture, hard to believe greens are there.. Although they are not too sweet; sweetness well balanced with pink currants and gooseberries tartness ! It will please your eyes and minds !!

Adding gooseberries in to your diet can be challenging, because they are not easily available in many supermarkets. They are good source for vitamin C, fiber and potassium. They can be found at farmers market and healthy food stores during spring and early summer. Start exploring this healthy berries eating with salad and desserts, juicing, making jam ( recipe coming soon ! ), even making a tea..


Ingredients:

15-16 rainbow chard leaves, trimmed thick middle stems
3-4 kale leaves, trimmed thick middle stems
10-12 baby spinach leaves
1-2 tablespoons water
4 cups soy or any kind milk
9 tablespoons seminole flour
8 tablespoons sugar
1 teaspoon vanilla extract

Top Cream Ingredients:

3 cups soy or any kind milk
1/2 cup sugar
2 tablespoons all purpose flour
2 tablespoons corn starch
1 teaspoon vanilla extract
1 pearl mastic gum, grounded with pinch of sugar in a hand mortar, you can skip this one
Handful fresh Greek basil leaves and thyme leaves

In a blender, put all the greens and water, puree together, until creamy and smooth. In a fine mesh sieve, drain excess water from puree. Discard pulps.

In a medium size saucepan, pour milk, and add greens liquid, seminole flour and sugar. Whisking constantly, bring it to a boil, then simmer until thickened. Add vanilla extract, mix well. Set aside, let it cool.

For top cream; in a medium size saucepan, pour milk, and add sugar, flour, grounded mastic gum and starch. Whisking continously, bring it to a boil, then simmer until thickened.  Add vanilla extract, mix well. Set aside let it cool.

In a rectangular glass container, moist with water at bottom and sides. Pour green pudding first, then finish with cream custard on top. Garnish with gooseberries and currants. Sprinkle with basil and thyme leaves evenly..Keep in the fridge at least 3 hours before serving.

Bon appetite !!


                                                                   BEST CHOCOLATE PISTACHIO PUDDING
                                                                   Makes 4 Servings
                                                                   268 Calories Per Serving

I can not think about summer without cool - healthy - milk sweets and puddings..These very easy to make, velvety-silky texture puddings; while satisfy your sweet tooth; at the same time they can keep you on the tract. Very light, healthy and so delicious !! You can make their vanilla version or mix with any fruits. Also you can layer puddings with graham crackers or lady fingers, but with extra calories !!


Ingredients:

4 cups soy or any kind milk
3 tablespoons cocoa powder
11 tablespoons sugar
2 tablespoons all purpose flour
2 tablespoons corn starch
1 1/2 teaspoons vanilla extract
2 tablespoons pistachios, chopped roughly
1 tablespoon bittersweet chocolate shavings

In a medium size saucepan, put all the ingredients together. Whisking continously, bring it to a boil, then simmer until thickened, like honey consistency. Let it cool.

Pour puddings into serving dishes, sprinkle with chopped pistachios and chocolate shavings on top. Keep them in the fridge overnight before serving.

Bon appetite !!



                                                              CHERRY - VANILLA MILK PUDDING
                                                              Makes 6 Servings
                                                              242 Calories Per Serving

These are unbelievable tasty, smooth-creamy and very flavorful puddings which made with cherries, vanilla and grounded mastic gum. Their creamy texture and bubble gum taste close to ice cream.. Very easy to make, only problem will be waiting for chilling.. 


Ingredients:

4 cups soy or any kind milk
2 grains mastic gums, in a hand mortar grounded with pinch of sugar
3/4 cup organic unbleached all purpose flour
1/4 cup organic brown rice flour
3/4 cup sugar
1/2 cup water
1 1/2 teaspoons vanilla extract
16 Bing or Rainier cherries, pitted, cut in half
1 tablespoon cinnamon
1 tablespoon almond, sliced

In a medium size saucepan, pour milk, flour, sugar, water and vanilla extract. Whisking continously, bring it to a boil, then simmer on medium heat, until thickened. Add grounded mastic gums, mix well. In a standing mixer, fitted with wire attachment, pour pudding and whisk for 10 minutes.

On a serving glass, layer pudding with cherries. Finish with couple cherries on top. Sprinkle with almond slices and cinnamon. Keep it in the fridge at least 4-5 hours before serving.

Bon appetite !!



                                                                 CHOCOLATE - NUT SQUARES
                                                                 Makes 14 Slices
                                                                 113 Calories Per Slice

These easy to make - tasty afternoon snacks made with cocoa powder, little bit of sugar - butter and lots of nuts ( walnuts, almonds or your choice ). The only problem they never last longer. I usually make two batches with different nuts..

If you leave them out in room temperature for 1 day, their texture will be crispy. If you keep them in an airtight container, they can stay soft and smooth.


Ingredients:

3 tablespoons organic unsalted butter, melted
5 tablespoons organic sugar
2 large organic eggs, whites only
Pinch of salt
2 tablespoons organic almond meal
2 tablespoons organic cocoa powder
1 cup walnut or almond, chopped roughly

In a medium bowl, mix well hot butter, salt, coca powder and sugar until sugar dissolved.

In a small bowl, lightly whisk egg whites with whisker by hand. Add almond flour and mix until combine.

Mix two mixture together. cover with plastic wrap and keep in the fridge for 20 minutes.

Preheat oven to 375 F degrees.

Prepare baking sheet by lining silicon baking mat or parchment paper. spread mixture very thinly onto prepared surface with spatula, about 1/8 inch thick. Sprinkle nuts evenly on top. Bake for 12-14 minutes. Let them cool completely, then break with your fingers or cut with a knife..

Enjoy !!



                                                                   MILK PUDDING STUFFED COOKIES
                                                                   Makes 9-10 Cookies
                                                                   243 Calories Per Cookie

These cookies are very soft outside, but also have extra creamy flavor and softness inside because of milk pudding.
 I classified them under " sweets " section, but they are not really sweet cookies like my other recipes. Delicious and different than usual..

Ingredients For Cookie Dough:

6 tablespoons plain Greek yogurt
6 tablespoons organic unsalted butter, melted and cooled
1 tablespoon baking powder
3 tablespoons organic sugar
1 1/2 to 1 3/4 cups organic unbleached all purpose flour ( I usually add 1 cup, than slowly add others, until dough becomes soft but not sticky ) plus more for shaping
2 tablespoons grapeseed oil or any vegetable oil

In a large bowl, pour melted butter, grapeseed oil, sugar, yogurt and baking powder. Mix with your fingers until combine. Slowly add flour, until dough becomes smooth and not sticky. Let it rest for 20 minutes.

Milk Pudding Ingredients:

2 cups organic soy or any kind milk
3 tablespoons organic unbleached all purpose flour
1 teaspoon organic vanilla extract
2 tablespoons unsweetened coconut flakes
8 tablespoons sugar

In a small saucepan, pour milk, flour, and sugar. Whisk continously bring it to a boil. Add vanilla extract and coconut flakes. Whisk until thickened. Let it cool, then keep in the fridge for 10 minutes.

Preheat oven to 375 F degrees.

Take walnut size dough, roll out dough with pastry roller or with your fingers. Place 1-2 teaspoons milk pudding on center, make a ball by pressing edges with your fingers, about 3 inches round. Place cookies seam sides down onto parchment paper lined baking sheet. Bake for 20 minutes, or lightly pink on top. Sprinkle with powder sugar when they are warm.

Bon appetite !!



                                                                     ADZUKI BEAN - CHOCOLATE TRUFFLES
                                                                     Makes 30 Truffles
                                                                     80 Calories Per Truffle

Chocolate truffles can not be better than this.. Adzuki beans literally melted inside of flavor harmony, but still provided contrasting crunchiness and nice texture in to truffles..If you don't tell anybody, no one can guess.. Very addictive, tasty and guilt-free.. It would be nice surprise for your family and perfect gift for your friends.. DELICIOUS !!

Adzuki or aduki beans traditionally used in Japanese and Chinese cuisine widely. Adzuki beans are full of fiber, important vitamins and minerals ( iron, magnesium, zinc, potassium and folic acid ) and quality protein. They are low
in fat and have a low glycemic index so they help to keep your blood sugar in balance. They also help to keep you full longer and cholesterol level healthy. So, if you are watching your weight or cholesterol level, they are good choice for your meals.


Ingredients:

1 cup dry organic adzuki beans, washed, cooked in a boil water until soften about 40 minutes
3/4 cup organic sugar
1/2 cup organic walnut, chopped
2 large organic eggs
3 tablespoons organic unsalted butter, melted
1 teaspoon baking powder
1/2 cup semi-sweet chocolate, chopped and melted for coating

In a food processor or by hand masher, puree cooked beans completely.

Preheat oven to 350 F degrees.

In a large bowl, whisk eggs and sugar. Add melted butter, baking powder, chopped walnut and pureed beans. Pour mixture into lightly oiled baking dish. Bake for 50-55 minutes. Transfer bean mixture into large tray, and stir with fork completely. Let it cool.

Make ball shapes by squeezing with your fingers. Keep them in the fridge for 1 to 2 hours.

Coat bean balls with melted semi-sweet chocolate completely, place them in paper candy cups. Store them in the fridge before serving.

Bon appetite !!



                                            SWEDISH CINNAMON ROLLS ( KANELBULLAR ) WITH LAVENDER ICING
                                            Makes 20 Rolls
                                            218 Calories Per Roll

Stop looking around, this is the best cinnamon roll recipe ever, came directly from Sweden.  Original recipe called 18 tablespoons butter, I reduced butter amount to 8 tablespoons without sacrificing the taste and flavor !! You can not find any other cinnamon rolls close to their calories..Delicious, addictive and lavender icing was the "icing on the cake ".

Of course it can not be everyday treat but perfect for special Sunday brunches.


Ingredients For Dough:

4 1/2 cups organic unbleached all purpose flour
4 tablespoons organic unsalted butter, melted and cooled little bit
1/2 teaspoon salt
1/2 cup organic sugar
1 large organic egg, lightly whisked
1 package active dry yeast
2 cups organic soy milk or any kind milk, warmed 104-114 F degrees
1 tablespoon cardamom, grounded in hand mortar, leaves discarded

1 large organic egg yolk, for brushing
1 tablespoon sugar for garnish

Ingredients For Filling:

4 tablespoons organic unsalted butter
1/2 cup organic sugar
2 tablespoons dry cinnamon
2 tablespoons organic soy milk or any kind milk

In a medium bowl, pour warmed milk, sugar and yeast. Mix with your fingers and allow it to activate for 10 minutes, or until bubbles and thick clouds came out to surface.

In a large bowl, pour yeast mixture, add egg, salt, melted butter and cardamom. Mix well, then add flour slowly, stirring after each addition. Knead dough until still little sticky but elastic. Cover dough with clean kitchen towel and let it rise for 45 minutes to 1 hour, until dough doubled in size.

Meanwhile prepare the filling, in a medium bowl, place butter, cinnamon and sugar. With a spoon smash butter and corporate ingredients until smooth. Add 2 tablespoons milk, mix well.

Place dough onto well floured surface, punch down couple of times. Divide into 2 equal pieces. Roll out each piece with pastry roller, as thin as possible in rectangular shape. Spread half of the fillings evenly, roll over itself from longer side. Cut each roll into 10 equal pieces, about 1 1/2 inches thick.

Transfer cut rolls onto parchment paper lined baking sheet. Cover with clean kitchen towel and let it rise second time for 45 minutes.

Preheat oven to 450 F degrees.

Brush with egg yolk and sprinkle with sugar on top. Bake for 6-7 minutes, until golden brown on their top. When they cooled drizzle with lavender icing.

Lavender Icing:

3/4 cup organic powder sugar
1/2 lemon, juiced
1 tablespoon dried lavender flowers
Couple tablespoons warm water

In a medium bowl, mix powder sugar with lemon juice. Add lavender flowers. Add tablespoon of water, you can add more if needed, until thick consistency achieved.

Bon appetite !!



                                                                        ALMOND - MILK PUDDING
                                                                        Makes 6 Servings
                                                                        240 Calories Per Serving

Here is another milk pudding recipe for summer nights.. Almond flour and almond paste give very refreshing flavor into puddings. Very easy to make for short notice / casual parties..

You can make your own almond meal from raw almonds by using special blender, or it can be found at healthy food stores.


Ingredients:

4 cups organic soy milk or any kind milk
3/4 cup organic sugar
1/4 cup organic rice flour
1 tablespoon organic corn starch
Pinch of salt
1/2 cup organic almond flour
Handful raw almond, soak in boiling-hot water, peeled, chopped

In a hand mortar, grind chopped almonds with pinch of sugar, until became paste consistency.

In a medium size saucepan, pour milk, sugar, rice flour, almond flour, corn starch and salt. Whisking continously, bring it to a boil, then simmer until thickened. Add almond paste, stir for few minutes. Let it cool.

Transfer puddings into individual serving cups. Garnish with fresh berries on top. Sprinkle with unsweetened coconut shreds if desired.

Bon appetite !!



                                                                MOIST CITRUS CAKE WITH ORANGE SYRUP
                                                                Makes 8 Slices
                                                                422 Calories Per Slice

This is the best moist cake recipe with lots of citrus flavors and seminole flour. Your whole family will love this special treat and becomes your family's favorite sweet.

Ingredients:

1 cup organic unbleached all purpose flour
1 cup organic seminole flour
5 large organic eggs, yolks and whites separated
3/4 cup organic sugar
1/4 cup grapeseed oil or any vegetable oil
1 cup plain Greek yogurt
1 organic lemon, zested
1 organic orange, zested and sliced thinly 
Pinch of salt
2 teaspoons baking powder

Orange Syrup Ingredients:

3/4 cup organic sugar
1 organic orange, juiced about 1 cup
1 cup water
1 tablespoon fresh lemon juice

Preheat oven to 400 F degrees.

In a medium bowl, mix flour, seminole and salt. Set aside.

In a large bowl, with a hand mixer, whisk egg yolks with sugar until sugar dissolved. In a standing mixer, beat egg whites until becomes white and fluffy cloud.

By hand, mix egg whites into egg yolks-sugar mixture. Add yogurt, grapeseed oil, lemon-orange zest, baking powder and flour mixture until combine.

Pour mixture into parchment paper lined cake pan. Place orange slices on top and bake for 45 to 50 minutes or until lightly golden on top. When the cake still hot, cut in slices, and pour cold syrup on top evenly. Let it rest until cake absorb the syrup.

For Syrup :

In a medium saucepan, pour sugar, water and orange juice. Bring it to a boil,  add lemon juice,and simmer on low heat about 15 minutes. Let it cool before pouring on cake's top.

Bon appetite !!



                                                                            CHERRY HEAVEN PUDDING
                                                                            Makes 6 Servings
                                                                            298 Calories Per Serving

This one is my own-favorite recipe which inspiration comes from celebration of the cherry season by using different kind cherries together in a perfect harmony. When I found the cornelian cherries at one of our favorite vendor stands at the farmers market, I knew they will be perfect layer for my sweet. Seminole- almond flavored base, topped with slightly sweet ground cherry and golden sun- cherry tomato jelly and finished with sour cornelian cherry compote. What a flavorful combination ! You can not get enough of them, so delicious, so addictive.. Perfect for late summer days..

Ground cheery is also known cape gooseberry, it blends well with hot peppers, tomatoes, onions and coriander. Widely used in salsa, guacamole and many other Mexican dishes. Remove their paper lantern just before using them, and wash the fruits especially at the stem. They can stay fresh for several weeks in the fridge. They are good source vitamin B 3, A and C.


Ingredients:

1 pint ground cherry, outer paper-y lantern cleaned, washed
20 organic sun gold cherry tomatoes
1 1/2 tablespoons organic corn starch
2 tablespoons organic sugar

1 pound organic cornelian cherries, washed
1/8 cup organic sugar
1 cup water
1 organic lemon, juiced

4 cups organic almond milk or soy milk
9 tablespoons organic sugar
9 tablespoon seminole flour
1/2 teaspoon almond flavor

In a medium saucepan, pour milk, sugar, and seminole flour. Whisk continously, bring it to a boil, then simmer until thickened. Add almond flavor, whisk well. Let it cool.

In a medium saucepan, pour cornelian cherries, sugar and 1 cup water. Bring it to a boil, then simmer, until cherries tear apart. Add lemon juice, cook couple more minutes. Place into fine mesh sieve, mash cherries with back of spoon, until just pits and skins left. Let it cool. If it's too thick you can dilute with water or lemon juice.

In a blender, put ground cherries and sun gold tomatoes. Puree until smooth. In a medium saucepan, pour pureed mixture and add corn starch and sugar. Stir continously, until thickened. Let it cool.

In a clear glass, layer mixtures as you like, or you can use ramekin cups for serving, before filling the cups moist with water all over. Refrigerate overnight. Before serving, invert ramekin cups on the serving plate. Garnish with more ground cherries on top.

Bon appetite !!



                                                    BEST LEMON - MERENGUE PIE WITH MILLET AND AMARANTH SHELL
                                                    Makes 4 Pies
                                                    484 Calories Per Serving

Who ever tasted this lemon merengue pie, all agreed " the best and healthier " recipe ever.. Not too sweet, perfectly balanced flavors with lemon tartness, wholesome crust with millet and amaranth flour.. Of course I reduced butter and sugar amount drastically without sacrificing the flavors. Another guilt-free sweet for summer days..


Ingredients For Crust:

2 tablespoons organic unsalted butter, cold
1/2 cup organic millet flour
1/2 cup organic amaranth flour
1/2 teaspoon salt
1 teaspoon organic powder sugar
2 tablespoons icy cold water
2 large organic egg yolks

In a food processor or by hands, mix flour, powder sugar and salt. Add cold butter, pulse until becomes coarse flour. Add egg yolks and icy cold water, pulse just until dough forms. Do not over-mix.

Place dough onto lightly floured surface. Squeezing with your palms, make a ball. Cover with plastic wrap. Chill in the fridge for 30 minutes.

Preheat oven to 425 F degrees.

Place dough onto well floured surface. Roll out dough with pastry roller, about 1/4 inch thick. Cut dough 1 inch bigger than your baking dish. Place dough into baking dish. Cover bottom part with parchment paper, fill with baking beans. bake shells for 20 minutes. Take out the weighting beans, let them cool.

Fill each shell with lemon curd evenly. Spoon merengue mixture on top. Using kitchen torch, burn merengue until caramelized, or broil in the oven until lightly brown on top.

Lemon Curd Ingredients:

1/2 cup organic sugar
2 tablespoons organic butter
1 organic lemon, zested and juiced
1/2 organic orange, zested and juiced
1 1/3 cup water
1/4 teaspoon salt
4 tablespoons organic corn meal
2 large organic egg yolks
1/2 teaspoon vanilla extract

In a small bowl, mix orange juice and egg yolks well.

In a medium size saucepan, add water, corn meal, sugar, vanilla extract and lemon juice. Cook on over medium high heat until thickened. Add orange juice-egg mixture slowly while stirring vigorously. Add butter, lemon and orange zest. Cook 2-3 more minutes, stirring continously. Let it cool.

Merengue Ingredients:

4 large organic egg whites
6 tablespoons powder sugar

In a standing mixer, beat egg whites with powder sugar until stiff picks form.

Bon appetite !!



                                                                            PEACH - ALMOND TART
                                                                            Makes 8 Slices
                                                                            423 Calories Per Slice

This will be the lightest and healthiest peach tart you'll ever taste. I made dough with perfect mixture of almond meal, whole wheat flour and dry apricot pieces to bind them. It's not too sweet, but perfectly balanced flavors burst in your mouth with every bite. So worth to try, so delicious- flavorful-satisfying and of course guilt-free.. You can sprinkle dry lavender flowers on top if you want..


Ingredients:

1 1/2 cups organic almond flour or meal
1 1/2 cups organic unbleached whole wheat flour
Pinch of salt
3 teaspoons organic sugar
12 pieces organic dry apricots, diced
6 tablespoons organic unsalted butter, cold, diced
10 tablespoons water


In a food processor or by your hands, mix almond meal, whole wheat flour, sugar and salt. Add dry apricot pieces and pulse until combined. Add cold butter pieces, pulse until become coarse meal. Add water, pulse until dough forms. Do not over- mix.

Place dough onto lightly floured surface. Make a ball by squeezing with your fingers. Cover with plastic wrap tightly. Chill in the fridge for 30 minutes.

Preheat oven to 400 F degrees.

Transfer dough onto well floured surface. Roll out with pastry roller, bigger than your tart dish. Place dough on tart dish, secure corners with your fingers. Tears part can be fix by pressing with your fingers. Cover only bottom part of tart with parchment paper. fill with pie weights. Bake for 25 to 30 minutes.

Take the pie weights out, and let it cool.

Fill inside with cream. Using spatula, try to make a flat surface.

Place peaches evenly on top. Drizzle with 2 tablespoons of peach syrup on top.Sprinkle with chopped almonds around them. Finish with greek basil leaves and lavender flowers.

Peach Ingredients:

4 organic white peaches, cut in half, pitted
3 tablespoons organic sugar
4 cups water

In a medium saucepan, boil water with sugar. Add peach halves and boil 15 more minutes together. Drain peaches, reserve the syrup.

Peel skins of peaches. Set aside.

Cream Ingredients:

4 large organic egg yolks
2 organic egg white
6 tablespoons organic sugar
2 tablespoon lemon or orange zest
1 tablespoon organic corn starch
3 tablespoons organic unbleached all purpose flour
2 cups organic almond milk or any kind milk
2 tablespoons organic almonds, chopped

In a small bowl, mix corn starch with flour well.

In a medium mixing bowl, beat egg yolks with sugar well. Add lemon zest, corn starch-flour mixture, mix until smooth.

In a medium saucepan, boil milk. Whisking continously; add egg yolk-flour mixture slowly. Cook together while whisking vigorously, until thickened. Let it cool.

In a small bowl, beat egg whites until hold to stiff pick, become white-thick mixture. Gently fold egg white into milk-egg yolk mixture with spatula, until combine.

Bon appetite !!



                                             BRAIDED APPLE LOAF
                                                                           
Makes 8 Slices
                                                                           374
Calories Per Slice
 

This delicious sweet does not taste like an apple pie nor apple cake, instead stands more like apple strudel. Made with kneaded-soft dough, divided into 3 equal pieces, then rolled out with pastry pin and stuffed and rolled with cinnamon infused apples, and 3 pieces braided together for perfection. You can drizzle icing on top like a real strudel if you need extra calories. It can be unbelievable tasty brunch companion or great pair with afternoon tea..

Ingredients:

2 1/3 cups organic unbleached all purpose flour
1 cup plain Greek yogurt
1 large organic egg
1/2 cup organic sugar
Pinch of salt
4 tablespoon grapeseed oil or any vegetable oil
1 tablespoon baking powder
1 teaspoon vanilla extract

For Apples:

3 organic apples, peeled, diced thinly
1 teaspoon ground cinnamon
1/3 cup organic sugar
1/2 cup organic walnut, chopped

In a large pan, place apples, walnut, cinnamon and sugar. Cook apples until soften. Let it cool.

In a mixing bowl, beat egg and sugar well. Add yogurt, vegetable oil, vanilla extract and salt. Mix until combine. Add flour and baking powder slowly while mixing. Knead dough until soft but not sticky.

Preheat oven to 375 F degrees.

Place dough onto well floured surface, divide into 3 equal pieces. Roll out each piece about ¼ inch thick-rectangular shape. Place apples on one of the long side, and roll like a cigar on itself. Repeat same thing with other 2 pieces. Put 3 logs side by side, secure top with squeezing with your fingers. Make a braid.

Place braided dough onto parchment paper lined baking sheet. Brush with egg yolk on top. Bake for 25-30 minutes, until golden brown on top.

Bon appetite !!



                                                            PLUM TART WITH GROUND CHERRY JAM
                                                            Make 4 Individual Pies
                                                            366 Calories Per Serving

These delicious individual tart shells made with mixture of almond flour-whole wheat flour and instead of butter used ricotta cheese as a binder. I couldn't find organic plums, and switched with pluots.  Ground cherry jam made with fresh ground cherries and touch of honey-lemon mixture. So light, tasty, delicious and very easy to make..


Ingredients:

1 cup organic almond flour
1/2 cup organic unbleached whole wheat flour
4 tablespoons hand dip ricotta cheese
1 tablespoon sugar
Pinch of salt
3-4 tablespoons water

For Filling:

2 organic pluots, sliced thinly
1/2 organic lemon, juiced
1 tablespoon honey
3-4 springs organic fresh Greek basil

In a medium bowl, mix pluot slices with honey and lemon juice, until coated evenly. Set aside.

In a food processor, or by your hand; mix almond flour, whole wheat flour, salt and sugar. Add ricotta cheese and water; pulse until forms dough.

Transfer dough onto well floured surface, make a ball. Cover with plastic wrap, chill in the fridge for 30 minutes.

Preheat oven to 400 F degrees.

Take dough onto lightly floured surface. Roll out with pastry pin. Cut pies 1 inch bigger than pie dish. Place dough into baking dish. Cover bottom part with parchment paper. Fill with pie weights or old beans. Bake for 15 minutes, or lightly brown on the edges.

Fill bottom of pies with ground cherry jam. Place pluot slices on top. Garnish with small basil leaves.

Ground Cherry Jam:

1 cup organic ground cherry, washed
2 tablespoons honey
1 cup water
1/2 organic lemon, juiced

In a small saucepan, put ground cherries, water and honey. Bring it to a boil, then simmer until thickened. Add lemon juice.

Bon appetite !!



                                                            CHOCOLATE COVERED SURPRISE COOKIES
                                                            Makes 14 Cookies
                                                            246 Calories Per Cookie

I think this is one of my best / favorite recipe for cookies..Delicious out-shell stuffed with coconut shreds, pistachios, mascarpone cheese and walnut mixture, baked and coated with melted chocolate.. DELICIOUS, unbelievable complex flavors in every bites, the only problem you can not get enough of them..These cookies never last long in our home..


Ingredients For Out-Shell:

5 tablespoons organic unsalted butter, melted
1/2 cup organic powder sugar
3/4 cup organic soy milk or any kind milk
2 tablespoons grapeseed oil or any kind vegetable oil
2 teaspoons baking powder
1 teaspoon vanilla extract
1 tablespoon organic cocoa powder
2 cups plus 3-4 tablespoons organic unbleached all purpose flour

Filling Ingredients:

1/2 cup organic unsweetened shredded coconut
3 tablespoons organic pistachios, roughly chopped
3 tablespoons mascarpone cheese
1/2 cup organic powder sugar
1 organic orange, zested
1 cup organic walnut, roughly chopped

1/2 lb. semi - sweet Callebaut chocolate, sliced and melted
Handful organic pistachios and almonds for garnish

In a large mixing bowl, mix melted butter, milk, powder sugar, grapeseed oil, cocoa powder well. Add flour along with baking powder slowly. Knead until dough forms. Set aside.

In a medium size bowl, mix unsweetened coconut shreds, pistachios, walnuts, powder sugar, orange zest and mascarpone cheese, until combine throughly. Make small balls from mixture.

Preheat oven to 400 F degrees.

Take walnut size dough each time. Open in your palm with fingers, about 4-5 inches round. Place one mixture ball in center, squeeze-close dough around it by pressing with your fingers. Make a ball in your palm. Repeat same process with rest of the dough.

Transfer dough balls onto parchment paper lined baking sheet. Bake for 15-18 minutes. Let them cool on cooling rack.

Coated each cookies with melted chocolate. Sprinkle with chopped pistachios and almonds on top.

Bon appetite !!



                                                                         APPLE - WALNUT  BEAR PAWS MY WAY
                                                                         Makes 15 Paws
                                                                         192 Calories Per Paw

Farmer's market vendors had all kind of awesome heirloom apple varieties last weekend.. I perfected this old recipe by cutting fat and flour amount, but elevating flavors by using heirloom apple varieties. They are perfect pair with afternoon tea or can be a filling-delightful snack at anytime during the day. 


Ingredients:

4 tablespoons grapeseed oil or any kind vegetable oil
6 tablespoons plain Greek yogurt
5 tablespoons organic unsalted butter
1 1/2 cups plus more for roll out organic unbleached all purpose flour
2 teaspoons baking powder
2 teaspoons organic sugar
1 teaspoon vanilla extract

In a large bowl, mix all ingredients together. knead until smooth and not sticky anymore.

Take a small ball size dough each time, and roll out with pastry roller, about 5-6 inches round. Divide round in half with your eye-sight, cut only half part of dough in half way about 1/2 inch strips with pastry scraper. Place apple -walnut mixture on other half, and roll over itself through the strips, make a roll like a cigar. repeat same process with rest of the dough.

Preheat oven to 375 F degrees.

Place apple paws onto parchment paper lined baking sheet. Bake for 15-20 minutes, or until lightly pink on top. Let it cool for a while, then sprinkle with powder sugar.

Apple-Walnut Fillings:

3 medium size McIntosh apples, peeled, shredded
6 tablespoons organic sugar
1 teaspoon organic ground cinnamon
1/2 cup organic walnut, chopped roughly
1/2 cup organic dry cranberries and raisin mixture

In a medium pan, put apples, walnuts, cinnamon, cranberry-raisin mixture and sugar. Stir occasionally, cook until apple juices almost evaporated completely. Let it cool.

Bon appetite !!



                                                                    BEST CARROT - WALNUT CAKE
                                                                    Makes 9 Slices
                                                                    570 Calories Per Slice

This unbelievable delicious cake passed so many times from our foodie friends test. Everybody agreed this is the "best carrot cake" ever . It's so moist, tasty and  irresistible; loaded with carrots, walnuts and of course just a little oil. Cream on top elevated cake flavor into another level... I used purple carrots mainly which gave rustic and dark apperance in to cake, but you can use regular carrots instead.

Ingredients:

3 cups organic mix color carrots, shredded
1 cup organic walnut, chopped roughly
4 large organic eggs
1 1/4 cups organic sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 cups organic unbleached all purpose flour
1 tablespoon less than 3/4 cup grapeseed oil or any kind vegetable oil
2 teaspoons ground cinnamon

Preheat oven to 375 F degrees.

In a mixer, beat eggs with sugar until became creamy. Add grapeseed oil, beat more. While mixing slowly, add flour along with baking powder and baking soda. Add cinnamon. With wooden spoon mix carrots and walnuts into mixture until combined.

Pour cake batter into lightly oiled cake pan ( about 10" by 10" square ), and bake for 30 minutes, or until toothpick came out clean. Let it cool. Pour cream topping before serving.

Cream Topping Ingredients:

4 cups organic soy milk or any kind of milk
5 tablespoons organic corn starch
7 tablespoons organic sugar
2 tablespoons organic unbleached all purpose flour
1 whole vanilla bean, seeds scraped

In a medium saucepan, pour milk, sugar, corn starch and flour. Whisking continously, add vanilla bean seeds, bring it to a boil, then simmer until thickened.

Bon appetite !!



                                                            CHOCOLATE COVERED BLACK BEAN MUFFIN
                                                            Makes 15 Muffins
                                                            157 Calories Per Muffin

I really don't like plain and too sugary sweets. For my enjoyment, sweet always has to be combined with something, dry or fresh fruits, vegetables, nuts even beans and legumes. There is no sugar and no flour in these flavorful-full textured muffins, only 3 tablespoons honey added, so they are not really sweet. I covered them with melted white and dark chocolate to balanced their neutral taste. Result was unbelievable delicious, no guilt treats, even for diabetics. While you're enjoying to eat them; always think " how your food-sweet can do more for you ".

Usually I don't prefer to use silicon products when I'm baking, but it will be easy to remove chocolate covered muffins if you use silicon molds.


Ingredients:

2 cups organic black beans, soaked overnight, drain and boiled in water until soften
3 tablespoons good quality honey
3 tablespoons organic unsalted butter, room temperature
4 large organic eggs
3 tablespoons organic cocoa powder
1 tablespoon baking powder
1 teaspoon vanilla extract
Pinch of salt
White and semi-sweet Callebaut chocolate, melted

Preheat oven to 375 F degrees.

In a food processor, puree beans with honey.

In a standing mixer, beat eggs with butter. Add bean mixture, vanilla extract, salt and baking powder. Mix lightly.

Scoop out bean mixture into well oiled muffin cups. Bake muffins for 20 minutes, or until inserted toothpicks came out clean. Let them cool a little bit, then place them on cooling rack.

Wash and dry muffin cups well. Pour melted chocolate into muffin cups, then place bean muffins on top. Press lightly with your finger for even coating. Place muffin cups in the freezer for 20 minutes. Remove muffins from mold.

Bon appetite !!



                                                           ALMOND - CHOCOLATE THUMBPRINT COOKIES
                                                           Makes 28 Cookies
                                                           112 Calories Per Cookie

Thumbprint cookies are very popular holiday treats, traditionally made with lots of butter- shortbread kind a dough, formed into balls and rolled in chopped nuts. Of course my version has different way, first reduced butter amount from 2 sticks ( 16 tablespoons ) to 5 tablespoons, and I made dough directly with almond meal instead rolling into nuts. Result was insanely delicious, pure almond flavor cookies with satisfaction. Taste even will be better next day..Whenever I make these mouth watering cookies, I ask myself " why
am I not making them more often ? ".


Ingredients:

5 tablespoons organic unsalted butter, soften at room temperature
2 large organic eggs
2/3 cup organic sugar
1 tablespoon organic powder sugar
2 cups organic almond flour , lightly packed ( 1 cup almond makes 2 cups flour )
1 cup plus 4 tablespoons organic whole wheat flour
2 teaspoons baking powder
1 teaspoon vanilla extract

Preheat oven to 350 F degrees.

In a standing mixer, mix soft butter, sugar and powder sugar until creamy. Add eggs and continue mixing. Add vanilla extract, baking powder, almond meal and flour, and mix until combine. Dough must be soft and smooth. Take a walnut size dough each time, make a ball, and using your thumb, make a small well in the center of cookies. Place cookies onto parchment paper lined baking sheet.

Bake 15 minutes, or until lightly pink on top.

Fill each cookie center with melted chocolate or jam.

Bon appetite !!



                                                            CARROT - CARAMELIZED HAZELNUT CAKE
                                                            Makes 9 Slices
                                                            420 Calories Per Slice

Words are not enough to describe this wonderful cake, not just eye candy, very filling and flavorful treat for whole family. There is no fat-oil in this cake, but loaded with carrots (I used mix color heirloom varieties ) and hazelnut. Cream topping is very light and not too sweet as my other sweets. I finished top with caramelized hazelnuts and caramel rings to add different texture and crunchiness into cake.. Insanely DELICIOUS !!


Ingredients:

4 large organic eggs, whites and yolks separated
1 cup organic carrot, shredded
1 cup organic hazelnut, finely chopped
1 2/3 cups organic unbleached all purpose flour
1 tablespoon baking powder
1 1/4 cup organic sugar

Preheat oven to 375 F degrees.

In a standing mixer, whisk egg yolk and sugar well. Stirring with a wooden spoon, add hazelnut, carrot, flour and baking powder. Set aside.

In a standing mixer, beat egg whites until thicken. On low speed gently add egg white into egg mixture.

Oil sides of 10" cake pan, cover bottom with parchment paper. Bake cake for 30 minutes, then cover top with aluminum foil and bake 10 to 15 more minutes, until inserted toothpick came out clean.

Spread cream topping onto cake. Sprinkle with ground cinnamon. Decorate with caramelized hazelnuts and caramel rings.

Cream Topping:

2 cups organic soy milk or any kind milk
1/2 cup organic unbleached all purpose flour
3 1/2 tablespoons organic sugar
1 teaspoon vanilla extract

In a medium saucepan, pour milk, sugar and flour. On over medium high heat, bring it to a boil, then simmer while whisking continously, until thicken like pudding. Add vanilla extract, stir for minute. Let it cool.

For Caramelized Hazelnuts And Rings:

1/2 cup organic sugar
7-8 organic hazelnuts
1/2 organic lemon, juiced

In a pan, pour sugar and lemon juice. Stir until sugar melted and changed the color to caramel brown.

On a parchment paper, with spoonful caramel, make a ring shapes. Let them cool.

Stick wooden skewer on each hazelnut, and cover with soft-hot caramel. Turn upside-down and stick skewers onto apple, until cool to touch. Remove hazelnuts carefully from skewers.

Bon appetite !!



                                                 HALLOWEEN TREATS
                                                WITCH FINGERS AND CARROT - HAZELNUT SPIRAL ROLLS
                                                Makes 22 Witch Fingers And 14 Slices Carrot Rolls
                                                90 Calories Per Witch Finger
                                                77 Calories Per Slice Carrot Roll

Halloween is a very serious celebration in our home. Not just anxious about customs or decorating the house, we have to have special treats during this fun time. Halloween treats don't mean to be sugar loaded sweets, they can be tasty, healthy and guilt-free for every age. These very easy to make-fun witch fingers are kind a shortbread cookie, but of course contain much less butter. i used matcha ( green tea powder ) for green-dull color, but you can skip this. Carrot rolls are packed with carrots and hazelnut, walnut and just a touch of sugar. They are perfect for sharing with friends and neighbors.

Ingredients For Witch Fingers:

1 1/4 cups organic unbleached all purpose flour
1 cup organic unbleached whole wheat flour
5 tablespoons organic unsalted butter, at room temperature
Pinch of salt
1/2 cup organic powder sugar
2 organic eggs
1 teaspoon vanilla extract
1 teaspoon Matcha ( green tea powder ), optional
22 organic almonds, put in a hot water filled bowl for 20-30 minutes then peeled, dried

In a large bowl, mix flour, salt, green tea powder, and powder sugar. Add soften butter, eggs, and vanilla extract. Knead dough until smooth and not sticky. Make a ball and cover with plastic wrap. Chill dough in the fridge for 15 minutes.

Preheat oven to 350 F degrees.

Transfer dough onto lightly floured surface. Take small pieces each time, roll like a cigar, and shape it like finger. Make small cut lines with knife tip. Place almond on one end as a nail, press firmly.

Place fingers onto parchment paper lined baking sheet. Bake for 15-18 minutes, until lightly pink on edges.

Carrot - Hazelnut Spiral Rolls Ingredients:

3 cups organic shredded carrots
5 tablespoons organic sugar
10-12 Graham cracker, powdered in a food processor
1/4 cup organic hazelnut, chopped finely
1/4 cup organic walnut, chopped finely
1 tablespoon organic cocoa powder
1 cup water
Unsweetened coconut shreds for garnish

In a medium saucepan, put carrots, water and sugar. Bring it to a boil, then simmer until water evaporated completely. Let it cool. In a food processor, puree carrots until smooth.

In a large mixing bowl, put carrots, hazelnut and walnut. Mix until combine. Divide in half and place 2 separate bowl. Add 1 tablespoon cocoa powder into one of the bowl. First bowl will be plain carrots, second will be chocolate carrots. Add graham cracker powder spoon by spoon ( appr. 4 tablespoons for plain carrots ) until two mixture have the same consistency and thickness. Chocolate carrots need little less cracker powder than plain one. At the end, they need to be same consistency and texture.

Onto plastic wrap, spread plain carrot mixture first, then chocolate carrots on top. Try to spread as thin as possible. Roll carrot mixture on itself by plastic wrap. Close tightly, and shape with your hands. Chill in the fridge for overnight.

Place roll onto cutting board. Take out plastic wrap carefully. Cover with coconut shred. Slice and serve.

Bon appetite !!



                                                                        PUMPKIN - PEAR BREAD
                                                                        Makes 9 Slices
                                                                        260 Calories Per Slice

I have two wonderful pumpkin bread recipes ( I'll post the other one soon ! ) You can try them both, which is a great way to use left-over pumpkin puree. This pumpkin and roasted pear loaded bread is very moist, slightly sweet and amazingly tasty-special treat for whole family any time during the day. Big difference between this recipe and others, of course contains less sugar and oil amount and it's made with whole wheat flour. Nutrition packed slices are so good for your body and soul..

Pumpkins are not just for halloween decoration, also good source for vitamin A and fiber and low in calories. Making your own pumpkin puree is so easy, just peel and slice the pumpkin and roast in the oven until soften, then puree in the food processor until smooth.


Ingredients:

2 cups organic unbleached whole wheat flour
4 tablespoons grapeseed oil or any kind of vegetable oil
2 large organic eggs
3/4 cup organic soy milk or any kind milk
1 cup organic home-made pumpkin puree
2 organic firm pears, quartered, roasted, diced
3/4 cup organic sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 organic bartlett pear, sliced very thinly for top

Preheat oven to 350 F degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, baking powder, nutmeg, cinnamon and salt.

Another large mixing bowl, whisk eggs, milk, oil and vanilla extract. Add pumpkin puree, mix until combine.

Mix oil mixture into flour mixture, gently fold roasted pear pieces.

Oil 9" by 9" baking pan with vegetable oil. Pour batter into pan, place thinly sliced pears on top. Bake bread for 45-50 minutes, or until inserted toothpick came out clean.

Before serving sprinkle with powder sugar, if desired.

Bon appetite !!



                                                                        AFTER EIGHT MINT COOKIES
                                                                        Makes 20 Cookies
                                                                        163 Calories Per Cookie

These adorable-flavorful biscuits can be perfect gift for friends and family during the holidays. Of course their taste far better than store bough counter, because you are making your own biscuits with good quality ingredients, preparing mint filling with real mint leaves, and coating cookies with the best chocolate available( high cocoa percentage ). How can you compare them with commercial - preservative loaded ones ?

Biscuit recipe is belong to my mom, which is the healthier and tastier biscuits recipe ever with less butter and sugar amount.

Ingredients For Biscuit:

1/2 cup organic soy milk or any kind milk
4 tablespoons organic unsalted butter, melted
3/4
cup organic sugar
1 large organic egg
1/2 teaspoon baking soda
3 1/4 cups organic unbleached all purpose flour, plus 1/4 cup for rolling

Preheat oven to 375 F degrees.

In a large bowl, mix flour, baking soda, and sugar, until combine. Add egg, butter and milk. Knead dough until smooth and not sticky on your hands, if so you may add little more flour. Divide dough into 6 pieces. Roll out each one with pastry pin, around 9-10 inches round. Try to roll sheets as thin as possible.

Transfer rounds onto parchment paper lined baking sheet. Bake them individually for 10-12 minutes; just lightly turn on pink at the edges. When they are still hot, cut them with biscuit cutter or desire shape.

Spread mint mixture on half of the biscuits. Cover with their pair. Let them dry a bit. Coat biscuits with melted chocolate, and let them dry onto wax paper until chocolate sets.

Ingredients For Mint Filling:

7-8 leaves organic fresh mint
3-4 drops organic mint extract
2/3 cup organic powder sugar
1 1/2 -2 tablespoons water ( add slowly until thick consistency achieved)

In a small bowl, mix powder sugar and water. Add water carefully until became thick paste.

In a hand mortar, pound mint leaves with mint extract, until crush completely.

Add mint mixture into sugar mixture. Mix until combine.

Chocolate Covering:

1/4 lb. Callebaut semi-sweet chocolate, shaved with a knife
3-4 tablespoons organic soy milk or any milk, warmed

Mix chocolate with warm-hot milk, until chocolate melted completely. You may need to heat mixture in microwave for 5-10 sec intervals, if needed.

Coat biscuits with melted chocolate completely.

Bon appetite !!



                                        HOME - MADE NUTELLA FILLED COOKIES
                                                                   Makes 10 Sandwich Cookies
                                                                   257 Calories Per Cookie Sandwich

Although corn starch is not a common ingredient for cookies, these starchy cookie sandwiches will be your favorite treat for any time, because they are very light, not too sweet and literally melt in your mouth. They can satisfy any sweet tooth without loaded with sugar and butter. I would call them “comfort sweets “without guilt.. Delicious and addictive..

Home-made nutella is an insanely delicious hazelnut spread that contains quality chocolate, organic nuts and milk. It's very easy-fun to make with kids.

Ingredients:

3 organic egg whites
2 cups organic corn starch
1/2 cup organic unbleached all purpose flour
3 tablespoons organic unsalted butter, soften
1 tablespoon baking powder
1 teaspoon vanilla extract
3/4 cup organic powder sugar

Preheat oven to 350 F degrees.

In a standing mixer, beat soften butter and powder sugar well. Mixing by hand, add egg whites into mixture.

In a medium bowl, mix corn starch, flour and baking powder, until combine.

Add dry ingredients into wet ingredients. Take small pieces from dough, shape it like a ball. Gently press hazelnut on their top. Place cookies onto parchment paper lined baking sheet, and bake them 10-12 minutes. Let them cool onto cooling rack.

Spread couple tablespoons nutella onto half amount of the cookies, cover with other cookies on top.
 

Home-Made Nutella:

1 cup organic hazelnut
1 cup organic soy milk, warmed
1 teaspoon honey
Pinch of salt
1/4 lb. semi-sweet Callebaut chocolate
3 tablespoons organic almond meal

Roast hazelnut at 350 F degrees oven for 18 minutes. Rub their skin with clean kitchen towel until peel completely. In a blender ground hazelnut until becomes coarse flour.

In a medium bowl, mix warm to hot milk with honey and salt. Melt chocolate into hot milk by stirring. Add almond meal and ground hazelnut. Mix well.

Bon appetite !!



                                                                            GARBANZO BEAN COOKIES
                                                                            Makes 20 Cookies
                                                                            160 Calories Per Cookie

Did you know you can use nourishing ground garbanzo beans ( flour ) for making cookies and brownies ? Finally paradise found, we can eat cookies and feel great about ourself. These delicious, irresistible, slightly sweet cookies earthy flavors perfectly balanced with touch of chocolate.

Garbanzo bean in your diet can help you control hunger. Like other legumes, garbanzo beans have been valued for their fiber content ( two cups can provide the daily need ), but they are also high in folate, and can help to lower LDL cholesterol level.


Ingredients:

1 1/2 cups organic unbleached all purpose flour
2 cups organic garbanzo bean flour
1 1/2 cups organic powder sugar
2 large organic eggs
7 tablespoons organic unsalted butter, sliced
1 teaspoon vanilla extract
2 teaspoons baking powder

In a large bowl, pour flour, garbanzo bean flour, baking powder and powder sugar. Mix until combine. Add butter, and work with your fingers until became coarse flour. Add eggs and vanilla extract. Knead them until dough forms. You have to use your fingers to hold them together. When dough becomes smooth and workable, take small pieces, and make balls. Transfer balls onto parchment paper lined baking sheet and chill in the fridge for 1 hour. This will help to keep cookies in shape.

Preheat oven at 375 F degrees.

Bake for 10-12 minutes, or until lightly pink on their top.

When they are cooled, dip each cookies in melted dark chocolate. Transfer them onto wax paper until dry completely.

Bon appetite !!



                                                                               STOLLEN BREAD
                                                                               Makes 12-13 Slices
                                                                               365 Calories Per Slice

Stollen or Christmasstollen is a Christmas tradition in Germany dating back to 14th century. Bread was shaped to represent to baby Jesus wrapped in clothes. Nut and dry fruit filled stolen loaf is very dense and rich, and flavorful with only 3 tablespoons butter. Middle crack was filled with lingonberry jam to balanced bread’s slightly sweet taste. There is no better time than now to bake this delicious bread !!

Ingredients:

1 package active dry yeast
3 1/2 cups organic unbleached all purpose flour
1 teaspoon salt
1 cup organic soy milk or any kind milk, warmed at 104-114 F degrees
1 tablespoon organic sugar for yeast activation
3 tablespoons organic butter, melted
1 1/4 cups organic sugar
1 teaspoon vanilla extract
Lingon berry jam and powder sugar for dusting

Filling Ingredients:

1 cup organic pecan-hazelnut mixture, chopped roughly
1/2 cup organic unsweetened shredded coconut
2 tablespoons organic soy milk or any kind milk
2 organic egg whites
1/2 cup organic powder sugar
1 teaspoon vanilla extract
2 tablespoons organic dry cranberries
2 tablespoons organic raisin
8-9 organic dry apricots, sliced thinly
2 tablespoons organic orange peel

In a medium bowl, mix all the filling ingredients together. Set aside.

In a medium bowl, mix warmed milk, 1 tablespoon sugar and active dry yeast, until combine completely. Allow it to activate for 10 minutes or until thick bubbles cover to surface.

In a large mixing bowl, pour flour, sugar, and salt. Mix until combine. Make a well in the center of the bowl, and pour melted butter, egg and yeast mixture. Knead dough until smooth and not sticky anymore. Place dough into lightly oiled bowl, and allow it to rest for 1 hour.

Transfer dough onto well floured surface. Punch down couple of times, cover with clean-moist kitchen towel. Let dough rest for another 1 hour.

Transfer dough onto lightly floured surface, and roll out with pastry pin, about 1/4 inch thick rectangular. Spread filling ingredients evenly on surface, roll over itself, and make a big loaf. Place loaf into lightly oiled loaf pan, and let bread rise for another 1 hour.

Preheat oven at 400 F degrees.

Cut middle part of loaf in half way with a knife. Bake bread for 30-35 minutes.

When bread loaf cooled enough, fill middle crack with lingonberry jam. Sprinkle with powder sugar.

Bon appetite !!



                                                                        CARAMELIZED PEAR - GINGER MUFFIN
                                                                        Makes 18 Muffins
                                                                        186 Calories Per Muffin

These delicious-low fat muffins are super easy to make ( only time consuming part will be caramelizing pear slices which is 5 minutes ), satisfying and filling for any time. They can be wonderful afternoon snack or great breakfast-brunch companion.

Ingredients:

1 1/4 cups organic sugar
5 tablespoons organic unsalted butter, at room temperature
2 3/4 cups organic unbleached white whole wheat flour
1 1/2 cups organic soy milk or any kind milk
3 large organic eggs
2 1/2 teaspoons ground ginger
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
2 organic bosh pears, peeled, cut in half lengthwise and cored, sliced thinly, rubbed with lemon juice

Caramel Sauce Ingredients:

4 tablespoons organic sugar
1 tablespoon water
1 tablespoon lemon juice

In a large pan, pour caramel sugar, water and lemon juice. On high heat, melt sugar while stirring vigorously. When sugar melts, reduce heat; stop stirring;swirling occasionally until color turns lightly brown. Add pear slices, and coat with caramel sauce, cook 5 minutes.

In a medium bowl, mix flour, salt, ground ginger and baking powder.

In a standing mixer, beat butter slices until became creamy. Add 1 1/4 cups sugar and beat together until mixture became fluffy and soft. Add eggs one at a time while mixing. Add flour mixture and milk by alternating. Add vanilla extract.

Preheat oven to 375 F degrees.

Brush muffin pan with melted butter evenly. Fill muffin cups 2/3 full. Place one slice caramelized pear slice on each cup. Bake muffins for 20-25 minutes, or until golden color on top.

Bon appetite !!




                                                                       BEST OVEN BAKED DONUTS
                                                                       Makes 12 Donuts
                                                                       250 Calories Per Jam Filled Donut

Recently these incredible soft and delicious donuts are our favorite. This recipe doesn’t need to donuts pan or any special tools. Yeast dough is much softer and tastier than cake donuts. Without jam filling or any glazing, they can be eaten like slightly sweet bread for breakfast, they are irresistible especially with slice of cheese. You can fill them with jam, apple sauce, vanilla custard or anything you like.

Ingredients:

3 1/4 cups organic unbleached all purpose flour, plus 1-2 tablespoons more for opening
3/4 cup organic sugar
2 large organic eggs, whisked well
3 tablespoons organic unsalted butter, melted
1/2 teaspoon salt
1 tablespoon organic sugar for activating yeast
2 package active dry yeast
1 1/4 cups organic soy milk or any kind milk

For filling and garnishing:

6-8 tablespoons Lingonberry jam or any kind jam
Semi-sweet chocolate, melted
4 tablespoons organic powder sugar and 1 ½ tablespoons water for glazing

In a medium bowl, pour milk, sugar and yeast. Mix well. Allow yeast to activate for 10 minutes, or until thick bubbles cover to surface.

In a large bowl, mix flour, sugar and salt. Make a well in the center of the bowl, pour eggs, melted butter and yeast mixture. Knead dough until smooth; you may need to add little more flour during kneading. Place dough into lightly oiled bowl, and cover with plastic wrap and clean kitchen towels. Allow dough to rise for 1 hour in a warm room, until dough doubled in size.

Take dough onto well floured surface, punch down couple of times. Take small pieces, make balls, open them around 5-6 inches round. Put tablespoon jam in center, close edges by pressing with your fingers. Roll dough inside of your palm and make a smooth ball shape again. Repeat same process with remaining dough. Some donuts will be cover with chocolate and glazing, for them make just plain balls without filling.

Place donuts onto parchment paper lined baking sheet. Let them rise second time for 45 minutes.

Preheat oven to 350 F degrees.

Bake donuts for 12-15 minutes, until lightly golden color on their top.

While jam filled donuts are warm, sprinkle with powder sugar on top.

Plain balls can be filled with vanilla custard, and cover with melted chocolate.

For glazing, mix 4 tablespoons powder sugar with 1 1/2 tablespoons water. Pour over the top of plain donuts.

Bon appetite !!



                                               BUCHE DE NOEL
                                                                              Makes 1 Log, About 12 Slices
                                                                              296 Calories Per Slice

No matter how busy I’m these days, I have to post this recipe before Christmas.. My niece was asking dessert recipe for her Christmas dinner, and I promised her to post this perfect-our house classic recipe before weekend. Buche de Noel or Yule log is a traditional dessert served around Christmas in France. Generally made from sponge cake that baked in a large-shallow jelly roll pan, then roll to form a cylinder, and decorated with custard and chocolate on the outside. I usually baked the cake, layer with custard cream and fruits, then roll to form log and cover outside with more delicious custard, melted chocolate, and decorate with marzipan mushrooms and leaves. It’s a very easy and fun to make, light ( no fat at all ) but flavorful dessert for your Christmas table.

Cake Ingredients:

5 large organic eggs
1 1/3 cups organic sugar
1 2/3 cups organic unbleached flour
1 1/2 teaspoons baking powder

4 organic bananas or 2-3 cups mix berries for filling

In a standing mixer, fitted with wire attachment, beat eggs and sugar, until creamy and light, about 5-7 minutes. Add flour and baking powder slowly. Mix until combine.

Preheat oven to 375 F degrees.

Pour cake batter into parchment paper lined jelly roll pan. Bake cake for 10-12 minutes, or lightly golden on top. When cake is still hot, remove from parchment paper, and roll over itself ( perfect surface must be outside ). This will help to roll without cracking.

On a large tray, open the cake roll. Spread half of the custard cream evenly. Place bananas or fresh berries on the center, roll it to form a log again.  Cut 2 ends of the log with a 45 degree angle. Set one end on top, other slice on the side of the cake to resemble a chopped of branch. Spread remaining custard cream outside evenly while covering branches. Use fork and decorate with melted chocolate and chopped walnuts. Garnish with mariachi cherries and fruits.

Custard Cream Ingredients:

4 cups organic soy milk or any kind milk
4 scanted tablespoons organic unbleached all purpose flour
4 tablespoons organic sugar
2 organic eggs, lightly whisked
2 teaspoons vanilla extract
2 teaspoons organic unsalted butter

In a saucepan, whisk milk, sugar, and flour. On a medium high heat, bring it to a boil while whisking vigorously. Then reduce heat and simmer, until sauce thickened, about 20 minutes. Whisking continuously, add vanilla extract and eggs slowly. Add butter. Let it cool.

Bon appetite !!



                                                                                   BEST PUMPKIN DESSERT
                                                                                   Makes 4 Servings
                                                                                   539 Calories Per Serving

This will be " the best pumpkin treat " you'll ever have. This insanely tasty sweet recipe is one of my own-favorite recipe which based on ingredient combinations. Oven roasted red kuri pumpkin, pureed until became silky in texture, and layered with mascarpone cheese - freshly grated ginger and pistachio - cardamom- lemon juice mixture. DELICIOUS, very light and healthy dessert to please anyone.

Red kuri pumpkin - brightly red-orange color, teardrop shaped squash- is an excellent source for beta-carotene and incredibly rich in vital anti-oxidants. Instead red kuri, you can use any kind of pumpkins in this recipe.


Ingredients:

2 organic red kuri squash, cut in half, seeds scooped out, sliced
8 ounce mascarpone cheese
2 tablespoons organic soy milk
3 tablespoons organic powder sugar
1 vanilla bean, seeds only
1/2 inch long fresh organic ginger, grated
1 1/2 cups organic unsalted pistachio, shelled
10 pods cardamom, seeds only, grounded in a hand mortar
1 organic lemon, juiced
1/4 cup organic powder sugar
Organic raisin and cranberries for garnish
1 tablespoon honey, optional

Preheat oven to 400 F degrees.

Place squash slices onto parchment paper lined baking sheet. Brush with 1/2 tablespoon olive oil evenly. Roast squashes for 30-35 minutes, or until soften.

With a spoon, scoop out pumpkin flesh into a bowl. Mash it with a potato masher until silky and smooth. Set aside.

In a food processor, chopped pistachios roughly. Place pistachios into small mixing bowl,  mix with lemon juice, grounded cardamom and 1/4 cup powder sugar until combine. Set aside.

In a small mixing bowl, mix mascarpone cheese with 3 tablespoons powder sugar, vanilla bean seeds, grated ginger and milk. Set aside.

In a serving plate, using plating ring, first put pumpkin puree, and press with a back of spoon. Place pistachio mixture on top, press gently with a back of spoon. Layer mascarpone mixture and pistachio again. Finish with more pumpkin puree on top. Garnish with raisin and cranberries. Before serving, keep pumpkin layers at least 1 hour in the fridge.

You can drizzle honey on top, if desired.

Bon appetite !!



                                             CHOCOLATE FILLED BISCUITS
                                                                           Makes 10 Biscuits
                                                                           356 Calories Per Biscuit

These biscuits can be delicate and flavorful companion to well-made cup of afternoon tea or slightly sweet snacking anytime. Very easy to make and fun for whole family.. They are rich and delicious.. As usual, I reduced the amount of butter drastically to enjoy them more.. You can use nutella ( hazelnut-chocolate spread ) instead of pure chocolate filling.

You can store these biscuits in an air-tight container for 4 to 5 days.

Ingredients:

2 large organic eggs
1 cup organic powder sugar
6 tablespoons organic unsalted butter, at room temperature-sliced thinly
2 1/2 cups organic unbleached all purpose flour
3 tablespoons grapeseed oil or any vegetable oil
1 teaspoon vanilla extract
Melted un-sweetened Callebaut chocolate for filling

In a large mixing bowl, mix soft butter slices with powder sugar well, until creamy. Add eggs, grapeseed oil and vanilla extract. Add flour slowly, you may need to increase or decrease flour amount, depends on consistency. Knead dough until soft and workable. Let dough rest for 10 minutes.

Preheat oven to 350 F degrees.

Place dough onto well floured surface and divide it in half. Roll our dough with a pastry pin about 1/4 inch thick. Cut rounds with a cookie cutter. Place biscuit rounds onto parchment paper lined baking sheet.

Bake biscuits until lightly golden on their top. Let them cool.

Spread chocolate or nutella filling on biscuits, and close with another one on top.

Bon appetite !!



                                                                               DATE - WALNUT COOKIES
                                                                               Makes 9-10 Cookies
                                                                               400 Calories Per Cookie

No words can describe these delicious date-walnut stuffed cookies ! They are super easy to make and flavor packed treat for any occasions. I would consider my version of them as “healthy cookies “because there is no sugar in the date filling, and only 1 1/2 tablespoons sugar into dough. As usual, butter amount, cut back in half from original recipe to 5 tablespoons for whole batch.

Dried or fresh, dates are packed with nutrition, high in natural fiber, iron and fluorine. They will satisfy your sugar craving without jumping your blood sugar level.

Ingredients For Dough:

5 tablespoons unsalted organic butter, sliced
3 cups (lightly packed) organic all purpose flour
1/2 cup plain yogurt
1 large organic egg, lightly whisked
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons organic sugar

In a food processor, mix 2 cups flour, salt, sugar, baking powder and butter slices, until became coarse flour. Transfer flour mixture into mixing bowl, add yogurt, egg, and slowly rest of the flour. Knead dough until became smooth and workable. Divide dough onto 9-10 equal pieces.

Using pastry roller, roll out each piece 2” by 8” elliptical shape. Place date-walnut filling in center of the dough, and roll over itself like a cigar. Close both ends and secure seams by pressing with your fingers. Shape like half moon.

Preheat oven to 375 F degrees.

Transfer stuffed cookies (seam side down) onto parchment paper lined baking sheet. Bake cookies for 20 minutes or until lightly pink on their top. Let them cool for 5 minutes. Sprinkle powder sugar evenly on top.

Date- Walnut Filling Ingredients:

15 organic dates, pitted
1/2 cup organic dry raisin-cranberry mixture
1 cup organic walnut-pistachio mixture
1 teaspoon ground cinnamon

In a food processor, mix all the ingredients until became paste consistency. Divide mixture into 9-10 equal pieces. Roll each piece like a cigar, about slightly shorter than dough size.

Bon appetite !!



                                                                           SWEET POTATO-WALNUT BREAD
                                                                           Makes 10 Slices
                                                                           238 Calories Per Slice

You don’t need to leave your mind at the kitchen anymore while your body is already back at the office. Whatever you call it; “cake” or “ bread ”, your sweet tooth and your mind will be satisfy with this incredible taste. Besides it’s very easy to make, ingredients are quite simple, can be found anybodies pantry at any time.

Although I'm so against to use any kind of oil /  fat while cooking, but it’s important to have some fat ( oil ) in your sweet potato containing meals for getting the full benefits of beta-carotene from them. Of course it doesn’t mean you need to use lots of fat when you’re cooking or mashing them. Only 1 tablespoon olive oil will be sufficient to enjoy their maximum benefits.

Ingredients:

3 large organic eggs
1 1/4 cups organic unbleached all purpose flour
3 tablespoons grapeseed oil or any kind vegetable oil
3/4 cup organic sugar
1 large organic sweet potato, boiled in water, mashed
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup organic walnut, chopped
2 tablespoons organic pumpkin seeds
1 teaspoon vanilla extract

Preheat oven to 350 F degrees.

In a medium bowl, mix all the dry ingredients until combine.

In a standing mixer, beat eggs with sugar, until creamy and light. Transfer egg mixture into large mixing bowl, by spatula, add mashed sweet potato and grapeseed oil. Mix dry ingredients slowly, until corporate completely.

Pour bread mixture into 9 inch, well oiled loaf pan. Bake bread for 40-45 minutes, or until inserted toothpick came out clean.

Allow bread to cool before slicing.

Bon appetite !!



                                                                                LAMINGTON MY WAY
                                                                                Makes 28 Mini Squares
                                                                                127 Calories Per Square

Lamington is a classic Australian dessert, traditionally made with squares of sponge cake first coated with chocolate icing then roll into shredded coconut. Other common variety of Lamington that served layers of sponge cake with strawberry jam between them. I made two different versions, one coated with not too sweet chocolate icing and shredded coconut, other just covered with melted white chocolate. I spread mix berry jam between layers. My version of them have only one tablespoon of butter in whole batch, and less (half ) amount of sugar than traditional ones, but still insanely tasty and addictive..

Chocolate icing is a thin mixture, when the cubes of sponge cake are dipped, chocolate is absorbed into out-layer of cakes. For this reason cakes need time to set, next day they taste even better than the day you make them. Delicate and DELICIOUS bites can be great Valentine's treat for someone you love !!

Lamington can be stored in an air-tight container for 5 days.

Ingredients For Cake:

1 cup organic unbleached all purpose flour
5 large organic eggs
1 cup organic powder sugar
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup organic corn starch
6 tablespoons mix berry jam for spreading between layers

Preheat oven to 375 F degrees.

In a medium bowl, mix flour, corn starch and baking powder.

In a standing mixer, beat eggs for 5 minutes. Add powder sugar and beat more until mixture became white, fluffy and creamy. Add vanilla extract, mix 1 more minute.

With a wooden spoon, add flour mixture into egg mixture gently. Don't over-mix, mix it until just combine.

Pour cake mixture into parchment paper lined jelly roll pan. Tilt and tap the pan couple of times to distribute the mixture evenly.

Bake cake for 15-20 minutes, or until lightly golden on top. Let it cool. Take the parchment paper out. Cut the cake in half in middle. Spread jam evenly on one side of the cake, cover with other half. Cover layered cake with plastic wrap, place another baking sheet and couple cans or jars on their top. Place cake into fridge, let them chill for overnight.

Transfer layered cake onto cutting board. Cut cakes one inches cubes.

Coat all sides of cubes with thin chocolate sauce by using two forks, then gently roll into shredded coconut. Or simply coat with melted chocolate, let them dry onto wax paper for couple of hours. Decorate top with melted dark chocolate while using thinnest head of the icing set.

Chocolate Icing Ingredients:

1 1/2 cups organic powder sugar
1 tablespoon unsalted organic butter
1/2 cup organic cocoa powder
3/4 cup organic soy milk or any kind milk
1/3 cup Callebaut dark bitter chocolate, shaved
1 1/2 cups organic unsweetened shredded coconut

Pour the milk, powder sugar, cocoa powder, shaved chocolate and butter in a heat proof bowl, over a saucepan of simmering water. Stir mixture until smooth, until not too thin nor not too thick in texture.

Bon appetite !!



                                                                  GUILT - FREE SHORTBREAD COOKIES
                                                                  Makes 15 Cookies
                                                                  129 Calories Per Cookie

These decadent melt away cookies have very few ingredients; also like my other recipes, have less sugar and butter than traditional ones. These can satisfy your sweet tooth without breaking New Year diet resolution. They taste even better the next day.

You can store them in an air-tight container for 3-4 days, if they will last that long.

Ingredients:

1 large organic egg, lightly whisked
4 tablespoons organic soy milk or any kind of milk
5 tablespoons organic unsalted butter, sliced, soften at room temperature
7 tablespoons organic powder sugar
1/2 cup organic corn starch
1 1/2 cups + 2 tablespoons organic all purpose flour

With a hand mixer, mix softens butter with powder sugar, until creamy and light. Add egg, corn starch, milk and flour slowly, and knead until dough forms soft and smooth texture. Divide dough in half; roll each piece like a rope. Slice rope with a 45 degree angle. Place them onto parchment paper lined baking sheet. Decorate their top by pressing gently with a back of fork.

Bake cookies 15 to 20 minutes, or until lightly pink on their top.

When they are still warm, sprinkle powder sugar on top.

Bon appetite !!



                                                                            RAFFAELLO CHOCOLATE
                                                                            Makes 14 Chocolate
                                                                            117 Calories Per Chocolate

It’s easy to make someone’s day special with box of home-made Rafaello chocolate candy. Who can resist them anyway ? These delicious, creamy mascarpone covered almond-coconut treats are just delightful and you’ll need just 10 minutes to make them. All other recipes use lots of butter for candies; instead I decided to use simply mascarpone for creamy texture. They taste even better than original ones. Perfect Valentine’s Day treat for someone you love !!

Ingredients:

4 ounce mascarpone cheese
1 tablespoon organic powder sugar
4 tablespoons organic unsweetened shredded coconut
2 tablespoons organic soy milk or any kind milk
1/2 teaspoon almond extract
1 vanilla bean, seeds scraped from pod
12 organic almonds
1/2 cup white Callebaut chocolate for covering, melted
10 tablespoons organic unsweetened shredded coconut for covering

In a medium bowl, mix mascarpone cheese, powder sugar, milk, almond extract, vanilla bean seeds and shredded coconut, until combine. Make small balls in your hands, place one almond on center of the each balls. Cover with mascarpone cheese around by rolling inside of your palms.

Cover mascarpone balls with melted white chocolate and then with shredded coconut.

Place candies into the fridge for 1/2 hour. Keep them at room temperature for serving.

Bon appetite !!



                                                                                       DATE DREAM
                                                                                       Makes 4 Servings
                                                                                       508 Calories Per Serving

All you need few ingredients ( Medjool dates, plain yogurt - home-made would be the best -,mascarpone cheese, orange juice and zest ); and 10 minutes to prepare this amazing dessert.. No sugar added, it naturally sweetened by large-plump-sweet dates, so it is perfect for diapedetic. Maybe plain yogurt, mascarpone cheese and date sound not exciting together, but this will be your dream sweet after now. Light, amazing flavors combination make you keep getting one more spoon, so DELICIOUS !!

Medjool dates are exceptionally large and sweet dates, known as " king of
dates ". They are perfect alternative to processed sugar or chemical sweeteners, also good source for potassium, copper and manganese.

I posted home-made yogurt recipe long before, but I just wanted to make an important update which originated from my sister. Here is the fast preview; put
4-5 tablespoons store bought plain yogurt into small bowl, let yogurt sit in room temperature at least 30 minutes. Bring milk to a boil, then simmer for 5 minutes, while stirring occasionally. Pour milk into large glass or terracotta bowl, let it warm around 114 F degrees, or when you check with clean finger tip, you feel hot but still can count to 10. Warmer the milk makes easy to ferment. Pour couple tablespoons hot milk into the yogurt, mix well, until yogurt became close to the milk temperature. Slowly pour diluted yogurt mixture into the milk, while stirring vigorously. Update came at that level; put warm milk into the oven with close door (without turning on ). No covering neccessary for the bowl, just let it sit in the oven for 5 to 6 hours. Gently take it out, place yogurt into the fridge for 4-5 hours. You'll have the most delicious, slightly sweet and flavorful yogurt ever tasted. THANKS SIS !!

Ingredients:

15-16 organic Medjool dates, pitted, chopped into small pieces
2 1/2 cups home-made plain yogurt or store bought one
1/2 organic lemon, juiced
2 organic Navel oranges, both juiced and one of them zest
1 teaspoon ground cinnamon
3 tablespoons mascarpone cheese
8 tablespoons organic walnut, chopped roughly
Ground pistachios and eatable flower petals for garnishing

In a small pot, put finely chopped dates, orange juice, lemon juice, orange zest and cinnamon. On medium-high heat, cook dates by stirring until became smooth and melty. Smash dates with back of your spoon time to time to help to combine the mixture. I used dates mixture as it is, like a big- sticky chunks, but you can mix it with little bit of yogurt mixture and use diluted form if desire. This will make layering easy.

In a medium bowl, mix yogurt and mascarpone cheese until combine completely.

In a serving glass, fill bottom part with yogurt-cheese mixture, then spread date mixture over the yogurt, sprinkle chopped walnut, and finish with another yogurt-date-walnut layer. Sprinkle more chopped walnut, ground pistachio and eatable flower petals on top. For last gourmet touch, place couple micro greens around.

Bon appetite !!



                                                 APPLE - CARDAMOM ROSE TART
                                                                                  Makes 8 Slices
                                                                                  312 Calories Per Slice

This unbelievable tasty tart has 3 components; crisp tart shell ( of coarse less butter used ), the filling; delicious milk-cardamom custard, finally thinly sliced apples; poached in simple syrup with cinnamon sticks and star anise, then rolled into beautiful roses. As my other sweet recipes, it’s not too sweet, just the right amount of sugar used and balanced with other flavors. Resist if you can..

Ingredients For Tart Shell:

1 large organic egg
1 1/2 cups organic unbleached all purpose flour
1 1/2 cups organic garbanzo bean flour
2 tablespoons organic powder sugar
4 tablespoons organic unsalted butter, cold, sliced
4 tablespoons cold water
Pinch of salt

In a food processor, or by your hands, add flour, salt, and powder sugar, pulse until combine. Add cold butter slices, pulse until butter became pea size, or mixture turned into coarse flour texture. Add egg and cold water, pulse until dough forms roughly.

Transfer dough onto well floured surface. Make a ball by squeezing with your fingers. Cover dough ball with plastic wrap, chill in the fridge for 20 minutes.

Preheat oven to 400 F degrees.

Place dough onto lightly floured surface. Using pastry pin, roll dough slightly bigger than your tart dish. Place dough into tart dish, cut excess side walls, shape sides with your fingers. Using fork, pierce bottom part of dough several times. Cover bottom part with parchment paper, fill with pie weight. Bake tart for 20-25 minutes, or until lightly pink on the edges. Let tart cool.

Spread milk custard into tart shell. Using 2-3 apple slices together, lay out the slices in a row, overlapping little bit of each; roll up tightly and shape them like rose pedals. Place roses into custard tightly. Sprinkle powder sugar on top.

Milk Custard Ingredients:

2 cups organic soy milk or any kind milk
2 tablespoons organic sugar
2 tablespoons organic unbleached all purpose flour
1 organic egg yolk
1 tablespoon organic corn starch
1 teaspoon vanilla extract
7-8 cardamom pods, grounded in mortar, green outer-shells discarded

In a medium saucepan, pour milk, sugar, flour, corn starch and egg yolk. Whisk continuously, bring it to a boil, then reduce heat, simmer until thickened. Add cardamom seeds and vanilla extract. Stir until combine, cook couple more minutes together. Let it cool.

For Apple Roses:

3 organic pink lady apples, sliced thinly without peel
1 1/2 cups water
1/2 cup organic sugar
1 cinnamon stick
1 star anise
2 cloves

In a small saucepan, pour water, sugar, star anise, cloves and cinnamon stick. Bring it to a boil. Add apple slices, boil for 3-5 minutes, until soften enough to fold. With slotted spoon take apple slices out and drain.

Bon appetite !!



                                                                    NO-BUTTER ALMOND - CHOCOLATE CRESCENT
                                                                    
Makes 12 Cookies
                                            
                        177 Calories Per Cookie

I know Christmas is over, but these guilt-free cookies are timeless for me. These delightfully delicate crescent cookies are butter-free, and made with just pure almond meal, egg whites, amazing aroma of orange zest and 1/2 cup of sugar. They even taste better on next day, chewy, soft and still flavorful.

Ingredients:

2 organic egg whites
1/2 cup organic sugar
2 cups organic almond meal / flour
1 organic orange zest
1/4 cup organic slivered almond
1/2 cup dark unsweetened Callebaut chocolate, shaved and melted

Preheat oven to 375 F degrees.

In a standing mixer, fitted with wire attachment, beat egg whites for 3-5 minutes, until stiff pick form.

In a medium bowl, mix almond flour, orange zest and sugar. With a spatula, gently add egg white into almond flour mixture. Knead with your fingers until smooth and blend together.

Take dough onto very lightly floured surface; roll it into a long rope or a thick log. Slice log into 12 equal pieces. Make crescent shape from each piece. Brush crescents with milk lightly, coat with almond sliver by pressing lightly.

Transfer cookies onto parchment paper lined baking sheet. Bake for 12-15 minutes, or lightly pinkish on their edges.

Coat cookies both ends with melted chocolate.

Bon appetite !!



                                                                          SLEEPY MILKY FIG PUDDING
                                                                          Makes 10 Servings
                                                                          126 Calories Per Serving

This super easy – tasty- only 4 ingredients recipe came from Turkey with a funny name. Name refers the fermentation process when milk and fig slept together during the fermentation for 2 hours in warm room temperature, then woke up and they turned into the most luxurious, delicious and healthy pudding consistency. There is no sugar added, figs provides plenty of sweetness into the pudding. It can be great sweet for diabetics or non-diabetics who don’t want to add extra sugar in their diet. Use small shot glasses or dishes for serving them.. DELICIOUS !!

Ingredients:

4 cups low fat milk or any kind milk
14-15 organic dry figs
1/4 cup organic walnut and pistachio mixture, chopped
1 tablespoon organic dry cranberries

In a medium bowl, soak figs with hot water for 20-25 minutes, or until soften. Drain and slice figs thinly.

In a medium sauce pan, pour milk and bring it to a boil. Turn the heat off, let milk cool around 104-114 F degrees, or when you test with your clean finger, you suppose to count until ten without burning yourself. Milk temperature is the key for recipe, perfect temperature would be not too hot, but not too cold either. I always prefer to stay on the hotter side than the colder.

Pour fig slices into hot milk, blend mixture with hand immersion blender or with kitchen blender until combine.

Pour milky fig mixture into small shot glasses or dishes. Garnish with cranberry, chopped walnut and pistachio. Cover with clean kitchen towels, and place them in warm temperature room. Allow them to sleep together for 2 hours, and then refrigerate puddings at least 4 hours before serving.

Bon appetite !!



                                         LEMON CURD-WHITE CHOCOLATE BOMBE
                                                                    Makes 6 Sweets
                                                                    392 Calories Per Bombe

I can confidently say, this will be “the best dessert“you’ll ever eat. Smooth and silky lemon-mascarpone curd, fresh strawberry jello and bottom’s soft-sponge cake are hidden within the super easy-fun to make white chocolate shell. When you crack to shell, creamy, luxurious curd blends into fruit, chocolate and perfectly balanced complex flavors. Super delicious and impressive sweet for someone very special, like mothers !!

For Bottom Sponge Cake Ingredients:

5 organic eggs
3/4 organic sugar
1 cup tightly packed, organic unbleached all purpose flour
1 teaspoon baking powder

Preheat oven to 375 F degrees.

In a standing mixer, beat eggs and sugar until light and foamy, about 5-6 minutes. With a spatula, add flour and baking powder. Mix until combine thoroughly.

Pour cake batter onto parchment paper lined baking sheet. Bake cake for 10 minutes or until lightly golden on top.

Using desire size cookie cutter, cut circles from cake.

Lemon Curd Ingredients:

3 large organic egg yolks, lightly beat
2/3 cup organic sugar
1 tablespoon organic corn starch
Pinch of salt
1/3 cup organic lemon juice
2 tablespoon organic unsalted butter
2 teaspoons lemon zest
3 tablespoons mascarpone cheese

In a medium saucepan, mix sugar, corn starch and salt. Add butter and lemon juice. Whisking constantly, bring it to a boil, then simmer about couple of minutes. On over medium-low heat, slowly add egg yolks while whisking vigorously. Reduce heat to low, whisking constantly, cook curd until thickened. Transfer curd into a bowl, add lemon zest and mascarpone cheese. Mix until combine.

Strawberry Jello Ingredients:

10 big organic strawberries
2 tablespoons organic sugar
2 tablespoons organic corn starch
3/4 cup water

In a blender, mix strawberries with water, until smooth.

In a medium saucepan, pour strawberry mixture, sugar and corn starch. Whisking continuously, bring it to a boil, then simmer until jello thickened.

For assembling the bombe:

1/2 cup chopped white Callebaut chocolate, melted
Silicon bombe mold
12 organic raspberries
10-12 organic pistachios, grounded

In a silicon chocolate mold, brush melted chocolate evenly couple of times. Fill lemon curds in half way, finish with strawberry jello and place 2 raspberries into jello mixture. Cover bombe openings with pre-cut sponge cakes by pressing gently.

Place bombe into freezer for 1-2 hours.

Re-mold bombe from silicon mold carefully. Garnish with chopped/grounded pistachios and sliced strawberries around.

Bon appetite !!



                     BEST GERMAN COMBO CAKE ( APPLE STREUSELKUCKEN + BEE STING ( BIENENSTICH )
                                   Makes 10 Slices
                                   Calories

I’m a big fan of eating/baking all kinds of German’s traditional yeast-cakes ( German coffee cake ), but why not to combine two wonderful cake recipes to achieve tasty, but “out of this world “ tasty cake ? I reduced the sugar amount in the cake batter because of apples and caramelized hazelnut toppings. Result was perfectly balanced sweet for any occasions, especially to spoil someone who raised you ! It’s a fool proof recipe, super easy to make but presentation and taste show that you work for days for this unbelievable DELICIOUS treat, tons of different flavor combinations burst in your mouth with every bites. It’s that good !!

Peeling the hazelnut skins can be quite a bit work. Easiest way to peel their skin, boil hazelnuts in 1 tablespoon baking soda added boiling water for 3-5 minutes, and then immerse them into icy cold water for a minute. Using kitchen towel or paper towel, gently rub their papery skin off. Or you can roast them in 350 F degrees oven for 15 minutes, then rub the skins off by using slightly dampened kitchen towel. For this recipe, you can use almond or walnut instead hazelnut.

Ingredients For Cake:

3/4 cup organic soy milk or any kind milk, warmed at 104 between 110 F degrees
2 organic eggs
1 package active dry yeast
1/4 cup organic coconut palm sugar or any kind sugar
Pinch of salt
4 tablespoons organic unsalted butter, melted
3 1/2 cups organic unbleached all purpose flour

Apple Topping Ingredients:

4 organic Pink lady apples, peeled, diced
1 teaspoon ground cinnamon
2 tablespoons freshly squeezed lemon juice
1 tablespoon water
1/4 cup organic coconut palm sugar or any kind sugar
2 tablespoons organic unbleached all purpose flour

In a large pan, add all the ingredients together. On over medium high heat, stirring continuously, cook apples until slightly soften. Let it cool.

Caramelized Hazelnut Topping Ingredients:

2 tablespoons organic unsalted butter
1/3 cup organic coconut palm sugar or any kind sugar
3 tablespoons honey
2 tablespoons organic soy milk or any kind milk
Pinch of salt
1 1/2 cups organic hazelnut, skin peeled and roughly chopped

In a medium saucepan, melt butter. Add sugar, honey, milk and salt. Stir until all the sugar is melted, than swirl the pan, cook caramel until lightly golden on color and start thickening. Add hazelnut, mix until combine. Let it cool.

In a medium bowl, mix warmed milk, sugar and yeast with your fingers. Allow yeast to activate for 10 minutes, or until thick bubbles cover to surface.

In a standing mixer, attached dough hook, mix flour, salt, melted butter, eggs and activated yeast mixture until combine about 2 minutes.

Transfer dough onto well floured surface; knead for 2 more minutes until dough became smooth and soft.

Place dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. In a warm room temperature, let dough rise for 1 hour or until doubled in size.

Transfer dough onto lightly floured surface, punch down couple of times to take air out. Place dough into well buttered 9” by 9” square cake pan, with your fingers stretch dough to fit in pan. Let dough rise second time in baking dish for 30 minutes or until dough rise over the pan edges.

Preheat oven to 375 F degrees.

Place apple topping evenly and spread caramelized hazelnut on top. Cover oven bottom with baking sheet or aluminum foil ( caramel topping can splash around during the baking ). Bake cake for 20-25 minutes until golden brown and caramel color on top. Let cake cool for 20 minutes before slicing.

Optional Icing:

1/2 cup organic powder sugar
1/2 organic lemon, juiced

In a mixing bowl, whisk powder sugar with lemon juice until combine. Drizzle icing over the cake top.

Bon appetite !!



                                                                                BEST DIGESTIVE BISCUITS
                                                                                Makes 10 Biscuits
                                                                               125 Calories Per Biscuit

Who doesn’t like digestive cookies ? No question about it, our all time favorite snack would be digestive cookies for during hiking, biking or sailing.. These are not sweet biscuits, especially if I use bitter chocolate for covering; but very nutritious, earthy, filling and satisfying. They can fill you for long hours, when you have one biscuit, you can hardly get the second one.

You can keep them in air tight container for 3-4 days if they can stay that long.

Coconut palm sugar made from coconut tree nectar; with their low glycemic index, may help maintain blood glucose level while providing nutrients and minerals into your diet. It contained significantly more potassium, zinc, magnesium, iron, phosphorus and nitrogen than brown or white sugar. For diabetic patients palm sugar can be substitute for regular sugar in all your recipes.

Ingredients:

1/2 cup organic old fashion roll oat, slightly ground in a blender
1/2 cup organic oat bran
3/4 cup organic unbleached whole wheat flour
2 1/2 tablespoons organic coconut palm sugar
4 tablespoons organic unsalted butter, sliced
3 tablespoons organic soy milk or any kind milk
1 teaspoon baking powder
1/4 cup Callebaut bitter chocolate, melted

Preheat oven to 400 F degrees.

In a large mixing bowl, mix lightly grounded roll oat, oat bran, whole wheat flour, palm sugar and baking powder well, until combine. Add butter slices, rub with your fingers, and work with mixture until became coarse flour. Add milk and without kneading or agitating, squeeze by your palms and fingers, put dough together. Cover with plastic wrap and chill in the fridge for 10 minutes.

Transfer dough onto lightly floured surface. Roll out by using pastry pin, about 1/4 inch thick sheet. Cut with a biscuit cutter.

Place biscuits onto parchment paper lined baking sheet. Bake biscuits for 10 to 15 minutes, or until lightly brown on edges.

When biscuits are cooled, cover with melted chocolate.

Bon appetite !! 



                                                                    MEXICAN SPICED CHOCOLATE PUDDING
                                                                    Makes 6 Servings
                                                                    468 Calories Per Pudding

I don’t remember where did I hear this one, but LOVE it “spring is not a spring until you eat it on your plate”. This is the real deal sweet, not just so pretty on the eyes, but DELICIOUS; brings complex taste with layers of heavenly flavor harmony; cayenne and cinnamon flavored rich and creamy chocolate pudding sit on mascarpone milk pudding and light sponge cake, for enhance the flavors served with vanilla ice cream, ground pistachios and eatable flowers. How tasty is that ?

If you cover pudding surface with a plastic wrap, pressing the plastic wrap directly onto the surface of the puddings, they won’t have crust or thick layer on their top. They can stay silky and smooth.

Mexican Chocolate Pudding Ingredients:

2 teaspoons vanilla extract
1/2 tablespoon instant coffee
1/2 cup organic coconut palm sugar
3 tablespoons organic unsweetened cocoa powder
3 tablespoons organic corn starch
Pinch of salt
3 cups organic soy milk or any kind milk
1 tablespoon organic unsalted butter
1 tablespoon mascarpone cheese
1/2 cup Callebaut bitter-sweet chocolate, cut into small pieces
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

In a small bowl, mix instant coffee and vanilla extract well until blend.

In a medium bowl, whisk sugar, cocoa powder, corn starch, salt, cinnamon and cayenne until combine.

In a medium saucepan, on over medium high heat, pour milk. Add sugar-cocoa mixture while whisking continuously. Bring mixture to a boil, then simmer until pudding thickened. Stir vanilla extract-instant coffee, butter, chocolate and mascarpone cheese. Mix well until combine.

Place fine mesh sieve over the big mixing bowl. Add pudding into the sieve, by pressing with a spoon drain it. Cover pudding surface with a plastic wrap by pressing with your fingers to cover/ touch the whole surface. Chill pudding in the fridge for 4 hours.

Sponge Cake Ingredients:

3 organic eggs
3/4 cup organic sugar
1 cup organic unbleached all purpose flour
1/2 tablespoon baking powder

Preheat oven to 350 F degrees.

In a standing mixer fitted with wire attachment, on high speed, whisk eggs and sugar until fluffy and creamy, about 5-6 minutes. Add flour and baking powder together, mix until combine, about 1 minute.

Pour cake batter into parchment paper lined baking sheet evenly by using spatula. Bake cake for 15 minutes, or until lightly golden color on top. Let cake cool for 5 minutes. Peel the baking sheet from cake carefully, using cookie cutter, cut rounds.

Milk Pudding Ingredients:

2 cups organic soy milk or any kind milk
2 1/2 tablespoons organic all purpose flour
1 organic egg yolks
1 tablespoon organic corn starch
1/4 cup organic sugar
1 organic vanilla bean, seeds scrapped from pod
3 tablespoons mascarpone cheese

In a medium sauce pan, on over medium high heat, whisk milk, sugar, corn starch, egg yolk, and flour until combine. Whisking continuously bring mixture to a boil, then simmer until thickened. Add vanilla seeds and mascarpone cheese, mix until blend.

Pour mixture into medium bowl; allow it to cool for awhile. Cover pudding surface with a plastic wrap by touching directly to the surface.

On tall round decorating rings, place sponge cake on the bottom, then layer with milk pudding and Mexican spiced chocolate pudding on top. Place pudding in the fridge and let them cool for overnight.

For serving, place rings on the plates, carefully remove the rings by helping with knife tips. You can go around the puddings with knife edge for easy release. Place blueberries, raspberries and chocolate shaves on their top. Garnish with eatable flowers such as pansies and marigolds. Serve with vanilla ice cream and ground pistachios.

Bon appetite !!




                                                                   DARK, VERY DARK CHOCOLATE CAKE
                                                                   Makes 16 Slices
                                                                   257 Calories Per Slice

This luxurious cake is our house favorite for all time !! Velvety, super soft and decadent chocolate cake is made with whole wheat and all purpose flour mixture, barley malt syrup, coconut palm sugar, oatmeal stout beer, just right amount of butter and for cream of the cream, perfected and finished with Callebaut chocolate sauce. Oatmeal stout beer is helping to rising process and provides just hint of chocolate and oat texture at the end product. I used 12 cups capacity bundt cake pan, but you can use any cake pan instead. Heavenly bites and flavors will dance in your mouth with chocolaty satisfaction..

Barley malt syrup is an unrefined natural sweetener, made from sprouted or malted barley and provides nutritional benefit from original grain. Syrup is dark brown, sticky and thick and about half as sweet as refined white sugar. You can corporate this natural sweetener in your baking and cooking recipes without question.

Dark Chocolate Cake Ingredients:

3/4  cup oatmeal stout beer
3/4 cup organic unsweetened cocoa powder
1 cup organic whole wheat flour
1 cup organic unbleached all purpose flour
3/4 cup organic coconut palm sugar
1 1/2 teaspoons baking soda
3 organic eggs
1 1/2  plain yogurt
3/4 cup organic barley malt syrup
5 tablespoons organic unsalted butter
2 tablespoons bittersweet Callebaut chocolate, sliced
1/2 teaspoon sea salt

Glazing Ingredients:

1 cup water
1 tablespoon organic unbleached all purpose flour
2 tablespoons organic sugar
1 tablespoon organic unsweetened cocoa powder
2 teaspoons organic unsalted butter
60 grams ( 2 ounces ) bittersweet Callebaut chocolate
Pinch of salt

Preheat oven to 375 F degrees.

In a medium bowl, whisk flour, cocoa powder, baking soda and salt well until combine.

In a small pan, melt butter, add beer and chocolate, mix until blend.

In a standing mixer with wire attachment, on high speed, beat eggs and sugar for 5 minutes, or until became creamy and fluffy. Add melted butter-beer and chocolate mixture, barley syrup and yogurt, mix for few seconds until blend. Add flour mixture slowly while mixing on slow speed. Mix batter until combine.

Brush melted butter on 12 cups capacity bundt cake pan evenly, and pour cake batter. Bake cake for 35-40 minutes, or until inserted wooden skewer came out clean.

For glazing; in a small saucepan, place all the ingredients except butter. On medium high heat, whisking continuously, bring it to a boil, then simmer until thickened. Add butter slices, mix until creamy. Let sauce cool while stirring occasionally.

For serving, pour chocolate sauce over the cake and enjoy !

Bon appetite !!



                                            STRAWBERRY-RHUBARB-VANILLA CUSTARD FILLED OVEN BAKED DONUTS
                                            Makes 12 Donuts
                                            335 Calories Per Donut

OK, June 7th. was a National Donut Day ( first Friday of June each year ), I wanted to celebrate this day with my own version; health conscious, oven baked donuts / paczki recipe without sacrificing their insanely taste. These donuts are not too sweet, but perfectly balanced to satisfy your sweet tooth, they have similar taste like Polish doughnuts- paczki, super soft, and luxuriously creamy with strawberry-rhubarb custard filling. I guarantee, you can not find any taste difference from their deep-fried version. Guilt-free celebration whenever we want, how perfect is that !!

Ingredients For Donut Dough:

1 cup organic unbleached white whole wheat flour
4 cups organic unbleached all purpose flour
1/2 cup organic soy milk or any kind milk, warmed at 104-114 F degrees
1/2 cup water, warmed at 104-114 F degrees
1/2 cup organic sugar
1 package active dry yeast
3/4 cup plain home made yogurt or plain Greek yogurt
2 large organic eggs
1/4 teaspoon salt
3 tablespoons organic unsalted butter, melted

In a small bowl, mix milk, water, sugar and yeast until combine. Allow yeast to activate for 10 minutes or until thick bubbles cover to surface.

In a large mixing bowl, pour flour and salt, mix until combine. Make a well in the center of the bowl, add yogurt, melted butter, eggs and activated yeast. Knead dough until smooth and not sticky anymore. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Place bowl in warm room temperature and allow it to rise for 1 hour, or doubled in size.

Preheat oven to 375 F degrees.

Take dough onto lightly floured surface, knead for a minute. Roll out dough by pastry pin about 1/2 “ thick rectangular. Using 4” round cookie cutter, cut pieces. Transfer donuts onto parchment paper lined baking sheet. Bake for 15-18 minutes or until lightly golden color on their top. Let them cool on cooling rack.

Cut donuts in half and fill with custard cream. Drizzle icing or powder sugar on their top.

Strawberry Rhubarb Compote Ingredients:

6-7 thin stems organic rhubarbs, both ends trimmed, and body peeled, sliced
7-8 organic strawberries, sliced
2 tablespoons organic coconut palm sugar
1 tablespoon barley malt syrup
1/2 organic lemon, juiced

In a small saucepan, place all the ingredients together. Bring it to a boil, and then simmer until thickened and rhubarbs are broken. Let compote cool.

Vanilla Custard Cream:

2 cups organic soy milk or any kind milk
2 tablespoons organic unbleached all purpose flour
1 organic egg
3 tablespoons organic sugar
1 teaspoon vanilla extract

In a medium saucepan, whisk all the ingredients together except vanilla extract. On over medium high heat, whisking continuously, bring mixture to a boil, then simmer until thickened. Mixture will be thickened more when cools. Add vanilla extract, stir well. Mix vanilla custard with pureed rhubarb compote or use separately layering on each other.

For powder sugar icing; whisk powder sugar with very slowly added milk until desire cream consistency.

Bon appetite !! 



                                            AMAZING LABNEH-CHOCOLATE CHEESECAKE WITH DATE AND NUT CRUST
                                            Makes 8 Slices
                                            492 Calories Per Slice

Can cheesecake be healthy ? I've been working with this recipe for awhile and now I can proudly say, this is the recipe as healthy as you can get; bottom crust made with pear, cashew, dates, unsweetened coconut shreds, roll oats and just 1/2 tablespoon of barley malt syrup, and topped with mixture of home-made labneh, cottage cheese, cashew, barley malt syrup and mango. It’s slightly sweet but layers of flavors make you come back for one more bite, sweetness balanced with chocolate fence, and mounded chocolate pieces. Result is simply delightful, insanely delicious, and addictive..

Half of the food taste comes from our eyes, presentation is everything. Chocolate fence around the cheesecake makes big difference on taste as well as look. It’s simple to make them, melted chocolate spread thinly on a parchment paper, roll it together, chill and unroll. When you open the paper tube, chocolate will break naturally and creates amazing shapes.

Labneh is strained yogurt ( Lebanese yogurt cheese ) and has a cheese like consistency, low calorie and healthy alternative to cream cheese for baking, spreading or snaking. It’s perfect for crostini recipes, especially with smoke salmon slices and poached eggs. For making labneh, in a double mesh wire strainer, simply strain yogurt on 3-4 layers of cheese cloth or muslin for 24 hours. Much of the yogurt liquid will drain out in the bowl and yogurt will thicken. Drain out liquid also called “whey” is good source for easily digestible protein and can be used in soup, pasta and shakes.

Ingredients For Crust:

1 organic Bartlett pear, grated thinly
1 tablespoon grapeseed oil
1/2 cup organic cashew
6 organic dates, pitted, sliced
1/4 teaspoon salt
1/2 tablespoon barley malt syrup
1 cup organic rolled oat
1/2 cup organic unsweetened coconut shreds

Preheat oven to 375 F degrees.

Put all the ingredients in a food processor, pulse until combine.

In a spring-form cake pan, spread crust mixture, flat evenly with back of spoon. Bake crust for 15 minutes. Let it cool.

Filling Ingredients:

2 cups labneh
1 cup organic cottage cheese
1/2 cup organic cashew
1/3 cup barley malt syrup
1 vanilla bean, seeds scraped
1 tablespoon lemon zest
1 organic egg
1 organic mango, sliced
1 tablespoon thick apricot jam, diluted with drop of water

In a blender, place all the ingredients together, blend until smooth.

Pour filling ingredients top on cooled crust, spread evenly. Bake 30 minutes. Let cheesecake cool first, then keep in the fridge for 4 hours before removing from pan.

Brush thick apricot jam around the cake and stick chocolate fence on side. You can mound some chocolate pieces on cake top.

Chocolate Fence Ingredients:

5 ounces bittersweet Callebaut chocolate (70% cocoa ), sliced
2 sheets parchment papers

Place sliced chocolate in microwave safe bowl, and melt it between 20 seconds intervals. Don’t forget to mix chocolate between each intervals.

Place 14 inches long parchment paper on work surface, pour melted chocolate onto the paper. Using spatula, spread chocolate in thin and even layer. Place second parchment paper ( same size ) on top, gently press to release air bubbles. Starting from short end, roll papers into a tube. Place tube in the fridge and chill for 1 1/2 -2 hours.

Bon appetite !! 



                                                                STRAWBERRY-RHUBARB FROZEN YOGURT
                                                                Makes 4 Servings
                                                                143 Calories Per Serving

Super refreshing and healthy summer sweet is made with labneh, strawberry-rhubarb compote and only 4 tablespoons coconut palm sugar. You can make different flavor versions with citrus, cherry, mango or simply anything else..

LOOK AT THE CALORIES !!

Ingredients:

300 gram labneh ( overnight strained yogurt )
Strawberry-rhubarb compote, recipe follows
4 tablespoons organic coconut palm sugar

For Strawberry-Rhubarb Compote:

1 cup organic wild strawberries, cut in half
4-5 stems organic rhubarb, peeled and sliced
1/2 organic lemon, juiced
2 tablespoons organic coconut palm sugar

In a medium saucepan, place all the ingredients together. Bring it to a boil on over medium-high heat, then simmer until compote is thicken. Let it cool.

In a blender, mix labneh, rhubarb compote and sugar until smooth. Transfer mixture into freezer safe bowl and keep in the freezer for 4 hours. Every 1 hour intervals with a spoon mix mixture well.

Serve with fresh herbs and fruits.

Bon appetite !!



                                                            GLUTEN-FREE CHERRY-ALMOND CLAFOUTIS
                                                            Makes 7 Clafoutis
                                                            407 Calories Per Clafoutis

I'm celebrating cherry season with healthy / new recipes, next week will be all about cherries..

Clafoutis is a rustic French dessert/custard cake ( originated from Southern France that region is known for their sweet black cherries ) that is made with pancake-like batter. Traditionally cherries left unpitted so their kernel could add extra sour almondy flavor as they baked. There are many clafoutis recipe out there, but mine has different twist, and made with simple ingredients; almond meal, granulated sugar and eggs only, without milk, heavy cream or butter addition and GLUTEN-FREE! If you make your almond meal at home by grounding raw- peeled almond, flavor will be much better than store bought ones. Because of almond meal, my clafoutis had almost like marzipan taste and texture, combination with sweet cherries, flavor was die for. Perfect for Sunday brunch or any time.. DELICIOUS !!

Ingredients:

2 cups organic almond meal
3/4 cup organic sugar
1 organic orange, zested
1 organic lemon, zested
1 teaspoon vanilla extract
Pinch of salt
6 large organic eggs, white and yolk separated
40 organic sweet cherries, unpitted or pitted
2 Tablespoons organic powder sugar for dusting

Preheat oven to 350 F degrees.

In a standing mixer, beat egg yolks with sugar until creamy, about 3 minutes. Add lemon zest, orange zest and vanilla extract. Add almond meal, mix until combine. Mixture will be thick, close to dough consistency.

Whip egg whites with pinch of salt, until the stiff pick holds.

Add egg white mixture into egg yolk mixture gently stirring with a spatula until combine throughly. Pour batter into well oiled baking dish. Place cherries evenly on top. Bake for 25-30 minutes, until golden brown on their top.

When they cool enough, dust with powder sugar.

Bon appetite !!



                                                                        NO-BAKED CHERRY CHEESECAKE
                                                                        Makes 6 Cheesecakes
                                                                        489 Calories Per Cheesecake

I’m celebrating cherry season with another my own / favorite uber-healthy no baked cheesecake recipe. This is a real summer delight, you’ll be addictive this taste during cherry season. Super healthy shell is made with dry fruits mixture ( sour cherries, apricot, date and prunes ), topped with mascarpone-yogurt and citrus layer and finished with cherry gel and fresh cherries. Unbelievable delicious, layers of flavors burst in your mouth with cool cherry taste.

Ingredients For Bottom Crust:

10 dry organic apricot, sliced thinly
4 dry organic prunes, sliced thinly
6 organic Medjool dates, pitted, sliced
3/4 cup organic hazelnut-almond mixture, chopped roughly
1/2 cup dry organic sour cherries
1/4 cup organic rolled oat
1 full tablespoon organic tahini

In a food processor, add all the ingredients together. Pulse until became sticky and holds when you squeeze between your fingers.

Mascarpone-Labneh Ingredients:

8 ounces mascarpone cheese
8 ounces plain yogurt, diluted a bit with milk
1 organic lemon, juiced and zested
1 tablespoon honey
1 organic vanilla bean, seeds scraped with a knife

In a medium bowl, whip all the ingredients together until creamy and smooth.

Cherry Gel Ingredients:

1 1/2 cups organic sweet cherries, pitted
1 cup water
1 tablespoon organic coconut palm sugar
1 tablespoon organic corn starch
25 organic sweet cherries for garnish, pitted

In a blender, mix cherries with water until blend. Strain mixture with a fine mesh sieve.

In a medium saucepan, pour strained cherry mixture, add sugar and corn starch. Whisking continuously, bring it to a boil, then simmer until mixture thicken. When mixture cools, it will be thicken more.

In a serving glass, press 2-3 tablespoons nut-dry fruit mixture at the bottom of the glass with a back of spoon. Place mascarpone-yogurt mixture over the shell, finish with cool cherry gel on top. Press 3-4 cherries in the gel. Refrigerate them for at least 6 hours.

Before serving garnish with thyme flowers and micro herbs.

Bon appetite !!



                                                                        CHERRY CHOCOLATE PAVLOVA
                                                                        Makes 4 Servings
                                                                        646 Calories Per Serving

Pavlova is simply made with meringues and named after honor of the Russian ballerina Anna Pavlova, typically is served with whipped cream and fresh fruits but of coarse whipped cream is not an option in my kitchen. My version of this elegant dessert is based on stack of light, delicate, crispy crust but soft, mashmallowy inside meringues, layered with delicious mascarpone cream, balsamic cherries, pistachios and melted chocolate. Chocolate, cherries, meringues and pistachios, who doesn’t like this combinations ? So decadent, delicious and addictive !!

Ingredients For Meringue:

5 organic large egg whites
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
Pinch of salt

Preheat oven to 250 F degrees.

On a standing mixer fitted wire/whisk attachment, whip egg whites on medium speed until soft peaks form. Increase speed on high, slowly add sugar, after 1 minute add vinegar and vanilla. Whip meringue until stiff peaks hold about 5 minutes.

Prepare parchment paper drawing 6 inches circles. Use back side of the paper and, spoon meringue into 6 inches circle. You’ll have 6 meringues rounds. With a back of spoon, create an indentation in the center of the rounds.

Bake meringues for 50-60 minutes or until they are crisp, when touching dry on the outside. If meringues are quickly turning brown then normal time, reduce temperature 25 F degrees.

End of the baking time, turn off the oven and leave/cool meringues in the oven for 1 hour while oven door slightly opened.

Mascarpone Cream Ingredients:

8 ounces mascarpone cheese
1/2 organic lemon, juiced
1 organic lemon, zested
1 vanilla bean, seeds scraped
1 1/2 tablespoons good quality honey
2 tablespoons organic pistachios, finely grounded
2 tablespoons organic soy milk or any kind milk

Mix all the ingredients in a medium bowl until combine. You may add more lemon juice or milk for desire consistency.

For Serving:

1 cup organic cherries, pitted
1 tablespoon aged balsamic vinegar
2 tablespoons organic pistachios, finely grounded
1/4 cup semisweet Callebaut chocolate, chopped and melted

In a medium bowl, mix cherries with balsamic vinegar. Let them sit for 15 minutes.

Layer meringues with mascarpone cream first, then cherries with balsamic sauce, pistachios and drizzle of melted chocolate.

Bon appetite !!



                                                                            CHERRY BREAD PUDDING
                                                                            Makes 4 Servings
                                                                            336 Calories Per Serving

This recipe came from my grandmother with full of my childhood memories. My grandparents have had huge cherry trees on their garden, and grandma had never missed a single cherry on their branch, used them all in one way or another. Although this is a very simple recipe with simple ingredients, but unexpectedly tasty and delicious; also is a great way to use left over bread slices. You’ll be surprised how these bread slices can do the magic when toasted in piece of butter and create unbelievable tasty treat with cherries.

Ingredients:

2 cups organic cherries, pitted
2 cups water
1/2 cup organic coconut palm sugar
1/2 organic lemon, juiced
8 whole wheat mini baguette slices
1 tablespoon organic unsalted butter, cut in half

In a medium saucepan, place cherries, water, lemon juice and sugar. Mix until sugar dissolved completely. Bring it to a boil, then simmer on medium low heat until cherries start to break and liquid reduce a bit.

In a large pan, add 1/2 tablespoon butter. When butter melted, add 4 baguette slices and toast until golden brown on each side. Add rest of the butter and toast rest of the slices.

In a large dish, transfer bread slices tightly. Pour cherry mixture evenly on top of the bread, and make sure all the slices soaked well. Keep in the fridge for 1 hour before serving. You can make cherry syrup in advance, keep it cool in the fridge, and pour syrup on bread slices just before serving.

Bon appetite !!



                                                                                BANANA-COCONUT SORBET
                                                                                Makes 4 Servings
                                                                                205 Calories Per Serving

Banana and coconut, deadly combination for sweets.. Overnight frozen banana slices mixed with coconut milk, unsweetened coconut shreds and just 1 tablespoon barley malt syrup, garnished with caramelized hazelnut crunches, and turned into amazing, refreshing, healthy dessert for summer days.. Super easy to make and fun to eat !! DELICIOUS !!

Ingredients:

5 organic bananas, sliced
1/2 cup organic unsweetened coconut shreds
1 tablespoon barley malt syrup
1 cup unsweetened coconut milk

Place sliced bananas into freezer bag and freeze for overnight.

In a blender, add frozen bananas, coconut milk and barley syrup. Blend until mix completely.

Transfer sorbet into freezer safe dish, mix coconut shreds into until combine. Flat sorbet surface with back of spoon and freeze for 4 hours. Mix 1 hour intervals with a spoon and flat surface of sorbet again before go to freezer.

Serve with fresh sliced bananas and hazelnut crunch on top.

Bon appetite !! 



                                                                    FEEL GOOD ABOUT CHERRY CHEESECAKE
                                                                    Makes 8 Slices
                                                                    323 Calories Per Slice

Here is another insanely tasty but also healthy cheesecake recipe with my delicious dry fruit and nut crust, labneh-mascarpone and cottage cheese filling and sour cherry gel topping. I always advise people who struggle dieting or weight loss program; don't try to eat less, or follow somebodies diet list ( so boring and 100 % failing ),just eat right with clean, simple and organic ingredients. You don't need to sacrifice anything, even cheesecake, if made with nutritious ingredients without extra fat or sugar addition. Point is you can have slice of cheesecake and still feel good about yourself. So satisfying and unbelievably delicious !!

Ingredients For Crust:

1 cup organic rolled oat
1/2 cup organic walnut
3/4 cup organic dry cherry and cranberry mixture
1/2 tablespoon barley malt syrup or honey
Handful fresh organic sour cherries, pitted
1 tablespoon grapeseed oil or any kind vegetable oil
1/4 teaspoon salt

In a food processor, place all the ingredients together. Pulse until combine.

In a springform cake pan, spread crust mixture and press with back of spoon until even thickness achieved.

Filling Ingredients:

1 cup organic cottage cheese
4 ounces mascarpone cheese
2 full tablespoons labneh ( overnight strained yogurt )
2 medium organic eggs
1/3 cup barley malt syrup or honey
1 teaspoon vanilla extract
1 organic lemon, zest
Handful fresh organic sour cherries, pitted

In a blender, place all the ingredients together. Mix until blend.

Preheat oven to 375 F degrees.

Pour filling mixture over the crust and bake 15 to 20 minutes, until edges start to pull-seperate but middle still little bit soft and jiggly. Cool cheesecake in the room temperature, then place in a fridge for 1 hour before pouring the topping. After pour the cherry gel topping, let it cool in the fridge 3 more hours without removing from the pan.

Sour Cherry Topping:

2 cups organic sour cherries, pitted
1 1/2 tablespoons organic corn starch
1 tablespoon organic coconut palm sugar or any kind sugar
1 cup water

In a medium saucepan, mix water, sugar and corn starch until dissolved. Add cherries, on over medium high heat, stirring constantly, bring it to a boil, then simmer until thickened. After mixture cools, keep in the fridge for 1 hour before adding the cheesecake.

Bon appetite !!



                                                                                LIGHTEST TIRAMISU
                                                                                Makes 8 Pieces
                                                                                360 Calories Per Piece

I’ve never been a big fan of heavy-Italian style tiramisu, never finished the served portion, most of the time just happy to stay with couple bites. But this delicious tiramisu changed my mind and suddenly became my all time favorite. The tiramisu I have prepared is the lightest, fluffiest, creamiest and tastiest version of the tiramisu you’ll ever find, and I’m officially hooked to this taste. It’s quite different than other recipes and I can proudly say this will be the best, healthy and light tiramisu ever ! I baked the lightest sponge cake (this cake needs to be made the day before you are going to serve it) , and layered with custard-y, delicious cream that can disappear in your mouth. Light, flavorful and divine.. The only problem will be, you can not stop eating them.

Soft Cake Ingredients:

4 organic eggs, yolks and whites separated
3/4 cup organic sugar
1 cup organic unbleached all purpose flour
1/2 cup organic corn starch
1 teaspoon lemon juice
1/4 cup water, boiling hot

For Soaking The Cake:

1 cup water, boiling hot
1 tablespoon instant coffee
Coffee liqueur (optional )

Preheat oven to 350 F degrees.

In a standing mixer, beat egg yolks with a half of the sugar until creamy and fluffy. Add boiling water and beat couple more minutes.

In a standing mixer, with a wire attachment, whisk egg whites with other half of the sugar and lemon juice, until ribbons form and hold the stiff picks, about 5-7 minutes.

In a medium bowl, mix flour and corn starch.

Add egg whites into egg yolks mixture and add flour-starch mixture. Mix gently.

Pour cake batter into parchment paper lined 9 inches square baking dish. Bake cake for 30-35 minutes. Let cool in room temperature first, then cover with plastic wrap and refrigerate for overnight.

Cut cake in desire shapes, then cut in half. Soak with couple spoonful cold coffee-liqueur mixture lightly. Don’t over soak the cake. Spread the custard cream mixture between layers. Cover the top portion, spread more custard cream on top and around. Place chocolate fence around and fresh berries on top.

Custard Cream Ingredients:

2 1/2 cups organic soy milk or any kind milk
1 organic egg
1/2 cup organic sugar
1/2 cup organic unbleached all purpose flour
4 ounces mascarpone cheese
1/2 teaspoon vanilla extract

In a medium saucepan, put all the ingredients except vanilla extract and mascarpone cheese. Whisk continuously, bring it to a boil, then simmer until thickened. Add vanilla extract. With a mixer, add mascarpone cheese, whisk on high speed for 5 minutes. When custard cools enough, keep in the fridge while covering top with plastic wrap by touching on custard surface.

Bon appetite!!



                                                                                BEST RAW CARROT-DATE CAKE
                                                                                Makes 8 Slices
                                                                                359 Calories Per Slice With Yogurt Cream 

This delightful cake is 100 % raw, vegan and gluten free. There is no sugar or fat used; natural sweetness of date, raisin and carrot can satisfy your sweet tooth with lots of flavors. It’s an energy bomb, can be great for preventing afternoon hunger attach and drowsiness. It’s loaded with all the goodies you need, carrots, date, raisin, walnut, almond, flax meal, barley flakes and spices. I served this delicious cake with heavenly yogurt-mascarpone cream and oven roasted stone fruits which was just top of everything, flavors combined beautifully. It was truely cream de la cream.

Ingredients:

2 medium organic carrots, shredded
12 large organic Medjool dates, pitted and sliced
1/2 cup organic raisin
1 1/2 cups organic walnut
1/2 cup organic almond
1 tablespoon flax meal
1/2 cup organic barley flakes or rolled oat
1 tablespoon ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 organic lemon, zest
1 organic vanilla bean, seeded

In a food processor, place walnut, barley flakes, almond, flax meal, lemon zest, cinnamon, nutmeg, sea salt and ginger, pulse until finely chopped. Add dates and raisin, process again until mixed. Add grated carrot and vanilla bean, mix until combined.

Transfer cake into parchment paper lined 7 to 8 inches round bowl or baking dish. Press firmly with a back of spoon.

Before serving, store cake in the fridge for 2 hours. Top with mascarpone-yogurt cream and fresh fruits. Drizzle with barley malt syrup or maple syrup.

Mascarpone-Yogurt Cream:

1/2 cup plain yogurt, diluted with their water until smooth
2 tablespoons mascarpone cheese
1/2 organic lemon, zest
1 organic vanilla bean, seeded

In a medium bowl, mix all the ingredients until blend.

Bon appetite !!



                                                                    BUTTERLESS PEACH UPSIDE DOWN CAKE
                                                                    Makes 12 Slices
                                                                    207 Calories Per Slice

You know how I really obsess with using less butter either when I’m baking or cooking. Recently especially for bake goods, I’m using healthy fat content mashed avocado instead of butter. It works perfectly because of avocados naturally smooth and creamy texture can provide richness and flavor whatever you bake; muffin, scone or cake.. Don’t think baking with avocado gives veggie taste into your bakeries, you won’t notice anything, only light green color batter or dough would be a hint. Substitute same amount of pureed avocado for per butter amount; 1 cup mashed avocado instead for 1 cup butter..

This delightful cake is a great example for eliminating saturated fat from your dessert without sacrificing the taste, so rich and delicious; no one can believe there is no butter in this cake. So be ready to fill your fridge with lots of avocados and throw the butter out, and I’m hoping nobody believes “ more butter is better “ anymore like old days.. Cardiac disease, atherosclerosis, diabetes and high blood pressure risk can be greatly decrease if you be cautious for butter intake.

Ingredients For Cake:

2 large organic eggs
1 organic avocado, pitted and mashed
3/4 cup organic sugar
1/2 cup organic almond milk or any kind milk
1 1/2 cups organic unbleached all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt

Peach Top Ingredients:

3 large organic peaches, peeled and sliced thickly
1/2 cup organic coconut palm sugar
2 tablespoons organic unsalted butter
3-4 cardamom pods, seeds grounded
 

In a 10 inch cast iron skillet, melt butter, then add sugar on medium high heat, stir until sugar is melted. Place peach slices in the pan in a radial pattern. Sprinkle grounded cardamom around evenly.

Preheat oven to 350 F degrees. 

In a medium bowl, mix flour, salt and baking powder.

In a standing mixer, fitted with wire attachment, beat avocado and sugar until blended. Add eggs and mix until mixture became creamy and fluffy. Alternating add milk and flour mixture, mix just until combine. Do not over mix the batter. Pour batter over the peaches. Bake for 40-45 minutes. Let cool the cake for 10 minutes, then flip the cake onto a serving platter. That point you should be careful, caramelized sugar can burn you.

Bon appetite !!



                                                    TRIPLE COCONUT CAKE WITH COCONUT-MATCHA FROSTING
                                                    Makes 8" Round Cake, About 8 Slices
                                                    400 Calories Per Slice

Coconut milk, coconut oil, coconut palm sugar and unsweetened coconut shreds are joined in the party and created this unbelievable tasty fall comfort treat.. The cake itself is delicious and pleasantly dense, but coconut-matcha icing really pulls all of the flavor together and takes this delightful sweet to another level. No other cakes can get more coconut-y than this..

Coconut oil-heart healthy food (lower cholesterol level and may lower risk of heart disease) can positively affect our hormones for thyroid and blood sugar control. Also coconut oil can increase your energy level, helping you burn more fat, and can kill bacteria, virus and fungus for preventing infections. I use unrefined, raw- extra virgin organic coconut oil for baking to enhancing coconut flavor.

Cake Ingredients:

2 to 2 1/2  cups organic unbleached all purpose flour
1 cup organic coconut palm sugar
1/4 cup organic extra virgin coconut oil, melted
1 1/2 teaspoons baking powder
1 cup organic unsweetened coconut milk
3/4 cup organic unsweetened shredded coconut
4 large organic eggs
1 teaspoon organic vanilla extract
Pinch of salt
2- 8” round cake pan

Preheat oven to 350 F degrees. 

In a mixing bowl, mix flour, salt, baking powder, and coconut shreds. Set aside. 

In a standing mixer, beat eggs and sugar until creamy and fluffy, about 4-5 minutes. Add oil, coconut milk and vanilla extract, mix until blend. Add flour mixture slowly, and mix with a spoon until combine thoroughly.

Oil two-8 to 9 inches round cake pans well. Divide cake batter into prepared pans evenly. Bake for 25-30 minutes, or until inserted toothpick comes out clean. Allow cakes to cool in the pan for 10 minutes, then transfer to cooling rack. 

Cut cakes in half carefully. Place cake on a cake stand and top with frosting, cover with another cake layer and repeat frosting with remaining layers. Cover outside of the cake with frosting evenly. Place in the fridge until firm. 

You can keep this cake loosely covered at room temperature up to 24 hours or increase longevity store in the fridge.

Coconut-Matcha Icing Ingredients:

3 organic egg yolks
Pinch of salt
1/2 cup organic sugar
1 tablespoon Matcha green tea powder
1 tablespoon organic extra virgin coconut oil, at room temperature

For icing; whisk egg yolk, salt and sugar until stiff picks hold. Add matcha powder and room temperature oil, beat until smooth. Keep in the fridge until decorating.

Bon appetite !! 



                                                                        PUMPKIN CAKE DONUTS
                                                                        Makes 12 Mini Donuts and 12 Donut Bites
                                                                        174 Calories With Maple Glaze, 180 Calories With Cashew Cream 

These super moist and flavorful baked pumpkin cake donuts topped with barley malt syrup or maple glaze and cashew cream for delightful finish. Perfect treat for crispy autumn days.. DELICIOUS !!

You know me, I never use canned goods, so I've roasted farmer's market bought pumpkin into 375 F degrees oven for 35 minutes, then scooped out creamy and tasty flesh with a spoon and pureed in a food processor until smooth. Hard work always pays off with
heavenly taste at the end, but of course you can use store bought pumpkin puree instead.

Ingredients:

1 organic buttercup squash, washed and sliced or 2 cups pumpkin puree
1/2 tablespoon olive oil
3 1/2 cups organic unbleached all purpose flour
1/2 teaspoon baking soda
3 teaspoons baking powder
3/4 teaspoon salt          
1 teaspoon ground nutmeg
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Pinch of all spice
1 cup organic light brown sugar
4 organic eggs
1/3 cup organic soy milk or any kind milk
6 tablespoons organic extra virgin coconut oil, at room temperature
1 tablespoon organic extra virgin coconut oil, melted for brushing the pan
2 teaspoons organic vanilla extract

Preheat oven to 375 F degrees. 

Place pumpkin slices onto parchment paper lined baking sheet. Roast pumpkin until tender, about 30-35 minutes. Scoop out the flesh with a spoon. Reserve 2 cups of pumpkin, you’ll have only one slice pumpkin left for something else. 

In a food processor, place pumpkin flesh, brown sugar and butter. Mix until creamy and smooth. Add eggs and mix well, then add milk and vanilla extract. Mix until combine thoroughly. 

In a large mixing bowl, mix flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger until combine. 

Add wet ingredients into dry ingredients.  

Preheat oven to 350 F degrees. 

Prepare donut pan by brushing with melted coconut oil. Fill donut mixture into zip-log bag, cut off the one corner to pipe mixture into donut pan. Fill 3/4 of the each well with the mixture. Bake for 15 minutes. When they are baked, let them rest for 5 minutes in their pan, then transfer onto cooling rack.

Barley Malt Syrup-Cinnamon Icing:

1 cup organic powder sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon barley malt syrup or maple syrup
2-3 tablespoons organic soy milk or any kind milk 

In a medium bowl, whisk all the ingredients until combine. You may need to add more milk for desire icing consistency. 

Dip cooled donut into icing. Return to the wire rack until glaze is set. 

Cashew Cream: 

1 cup organic cashew, soaked in water for 2 hours
Soy milk, depends on cream consistency
2 Teaspoons good quality honey 

In a high speed blender, mix cashew and little bit of milk. Slowly add more milk until desire cream consistency achieved. 

Dip cooled donut into cashew cream. Allow them to cream set.

Bon appetite !!



                                        CHOCOLATE CUPCAKE WITH ROASTED PUMPKIN-COCONUT WHIPPED FROSTING
                                        Makes 14 Cupcakes
                                        253 Calories Per Cupcake

I hope everybody is excited about Halloween as much as I do ! Halloween is not just for kids, actually more for grown ups.. Either celebrate one day or whole week, it's a great opportunity to release your inner child out when baking, decorating house or creating costumes. We need that kind of sense of humor in our life more often. Just a friendly reminder, please don't give any sugar or high fructose corn syrup loaded commercial junk to kids, try to serve homemade goodies, such as candied apple, homemade granola bars or chocolate nougat.. Believe me they can appreciate the hard work and unbelievable taste difference. OK, lets talk about cupcakes.. These cupcakes are 100 % butter free, I used healthy avocado fat instead of chunk of butter, and cut 40 % unsaturated fat substituting with healthy one. Of course cupcakes are not taste or smell like vegetable, you won't notice it. for a nice surprise I placed coconut shred-mascarpone balls inside of them, then finished with pureed roasted pumpkin-coconut cream whipped frosting on top. Delightful taste, super moist cakes with nice coconut flavor, and die for frosting.. Absolutely wonderful treat and no trick !!

Coconut cream is a much healthier cream than commercial heavy whipped cream. All you need, open the can, and turn the lid on again, and leave it in the fridge until cream and liquid parts(coconut water ) are separated. Take the cream part carefully without disturbing liquid part, and whipped with honey, sugar or by itself for heavenly taste. It's perfect with coffee, ice cream or any
dessert..


Ingredients For Cake:

1 organic avocado, pitted and mashed until creamy and smooth
2 large organic eggs
2 cups organic unbleached all purpose flour
1 cup organic coconut palm sugar
1 1/4 cups organic almond milk or any kind milk
3 tablespoons organic cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon organic vanilla extract
45 gram bittersweet Callebaut chocolate, shaved, and melted                                                        

In a medium bowl, mix flour, baking powder, baking soda and cocoa powder until combine. 

In a standing mixer, beat eggs and sugar until fluffy, about 5 minutes. Add mashed avocado, milk, vanilla extract and melted chocolate. Mix until combine, then slowly add dry ingredients, mix just enough to blend. 

Preheat oven to 375 F degrees. 

Line muffin pan wells with paper muffin cups. Place one mascarpone-coconut ball in each one, then pour cake batter until covering, about 2/3 full. Bake muffin until inserted bamboo stick came out to clean, about 25 minutes. Let them cool in their pan for 5 minutes, then transfer onto cooling rack.

When they are completely cool, decorate with pumpkin-coconut whipped frosting on top.  

Filling Ingredients: 

8 tablespoons organic unsweetened coconut shreds
4 tablespoons mascarpone cheese
1 tablespoon organic sugar 

In a medium bowl, mix all the ingredients together and make small-nutmeg size-balls. 

Roasted Pumpkin-Coconut Whipped Frosting Ingredients: 

1 can organic full fat coconut milk
1 small organic acorn squash, sliced and roasted at 375 F degrees oven for 30 minutes, flash scooped out and pureed in blender until smooth
1/2 tablespoon good quality honey

Open coconut milk and leave in the fridge for 1 week without disturbing, or until cream and liquid parts are separated. Take cream part with a spoon without mixing with liquid. 

In a medium bowl, with a hand mixer, whip coconut cream until smooth. Add pureed pumpkin and honey, whip until blend completely. 

Bon appetite !!  



                                            WALNUT-MOZZARELLA STUFFED PUMPKIN BOMBE WITH COCONUT CREAM
                                            Makes 6 Bombe
                                            189 Calories Per Bombe

These unbelievable delicious sweets are our house favorite recently until we’ll find another one. Last week I made them twice, and each time we enjoy more than before. Super easy to make, healthy ( 0 sugar ) and fun to eat. This is my very own recipe, inspiration came from my childhood; completely new, but taste combinations are not. Roasted butternut squashes pierced with fork ( not meshed ), then stuffed with roasted walnut and shredded mozzarella slices, baked together for 10 minutes until cheese is melted. When they cool enough, inverted onto serving plate, served with honey and coconut cream. Delightful, healthy and nutritious.. Perfect for diabetics.. There are many ways you can serve pumpkin for your thanksgiving dinner. Forget about the pumpkin pie, try something new, something healthy, something light but delicious and good for you as well..

You can make your own healthy whipped coconut cream by using only can of coconut milk. Not just super easy to make, this will be the best tasting whipped cream you’ve ever tried. All you need is just a can of full fat coconut milk ( do not substitute with light coconut milk, liquid and cream won’t separate correctly ). Open the can, put the lid on top again, and place it in the fridge for at least one week without disturbing or touching. You’ll have thick coconut cream on top, liquid water on bottom of the can. If the cream is too thick, use mixer and whip the cream until fluffy. Liquid, coconut water part at the bottom of the can will be perfect aromatic companion in smoothies and juices.

Ingredients:

1 medium organic butternut squash, cut in half, slightly oiled with olive oil and roast at 400 F degrees for 35 minutes, using fork, scrape out the pumpkin flesh as much as possible
1 medium mozzarella ball, shredded
3 tablespoons organic walnut, roasted and roughly chopped
1 can organic full fat coconut milk, after sitting at the fridge for 1 week, cream separated from top (1/2 cup cream )
3 tablespoons good quality honey
1 tablespoon organic dry cranberry

Preheat oven to 375 F degrees.

Place couple tablespoons pumpkin flesh into silicon mold, lightly press with your fingertips. Fill center with mozzarella shreds and walnuts, then cover top with one more spoon pumpkin. Make a flat surface by pressing with back of spoon.

Bake bombe for 10-15 minutes, or until cheese is bubbly and melted. Let them cool a bit. 

Invert bombe onto serving plate. Drizzle with honey and serve with spoonful coconut cream on side. Garnish with dry cranberries and more chopped walnut.

Bon appetite !!



                               JAM TART AND CHOCOLATE-MINT CRACK COOKIES
                                                    Makes 10 Tarts And 16 Cookies
                                                    235 Calories Per Jam Tart, 166 Calories Per Chocolate Cookies

Even though we don't have a sweet tooth, sweet treats are big deal in our house especially during holidays. I always have separate dessert table for Thanksgiving and Christmas, and I like having many options for my guests and myself. Cookies, tarts, cheesecakes, pies and whatever I didn’t serve before must be on the table. These delightful, light sweets are great for any occasions. Jam tart is made with almond flour for extra flavor, and filled with sour cherry jam. Healthy tart shell is my own signature recipe, arranged to serve just enough amount of butter ( less than half of other recipes ) but lots of flavor. Chocolate crack cookies are also made with ground almond and flavor is enriched with drop of peppermint extract. They almost taste like after eight cookies when they cool. These treats can simply change everyday afternoon tea into celebration or create delicious surprise for any special occasions.

Jam Tart Ingredients:

1 1/2 cups organic unbleached all purpose flour
1/2 cup organic corn starch
1 cup organic almond flour, preferably fresh grounded from whole, skinless almond
3 tablespoons organic sugar
6 tablespoons organic unsalted cold butter, cut into thin slices
10 to 11 tablespoons icy cold water
 

In a food processor or by your hands, mix flour and sugar until combine. Add butter slices, pulse/work just enough to blend and became coarse flour. Add cold water, and mix until dough forms. Do not over mix or knead the dough. Cover with plastic wrap and let it rest in the fridge for 30 minutes.

Transfer dough onto lightly floured surface, and roll out by pastry pin about 1/8 inch thick. Using cookie cutter, cut 2 1/2 inches rounds. Place them into individual tart tin, and fill inside with cherry jam. Cut slightly smaller stars, about 2 inches, for top. 

Preheat oven to 350 F degrees, and bake for 23 to 25 minutes. When they are cooled completely, sprinkle powder sugar over the top. 

Chocolate-Mint Crack Cookies Ingredients: 

7 ounces Callebaut semi-sweet chocolate, chopped
1 1/4 cups organic ground almond or almond flour
2 tablespoons organic unsalted butter
Pinch of salt
2 organic eggs, at room temperature
1/3 cup organic sugar
1 teaspoon peppermint extract
5 tablespoons organic powder sugar for coating

In a small bowl, mix ground almond and salt until combined. Set aside. 

In a standing mixer, whisk eggs and sugar until pale and thickened. Add peppermint extract, mix for another minute. 

In a medium microwave safe bowl, melt chocolate by stirring between 20 seconds intervals. Add butter slices, mix until combine and butter is melted. Stir almond-salt mixture. Fold egg mixture into chocolate-almond mixture until combined. Cover bowl with plastic wrap and refrigerate for 3 hours, or until firm. 

Preheat oven to 350 F degrees. 

Take dough at room temperature and form around 1 1/2 inches balls. Roll balls into powder sugar until completely covered. Place cookies 2 inches apart onto parchment paper lined baking sheet, and bake for 15 minutes, until cracked all over.

Bon appetite !!



                                                        FRESH CRANBERRY SKILLET PIE WITH COCONUT CREAM
                                                        Makes 6 Servings
                                                        423 Calories Per Serving

This simple ingredients pie tastes like heaven; all you need just fresh cranberries, lemon juice, zest, and amazing pie dough which is made with less butter than traditional recipes. I served warm pie with cold coconut cream and fresh raspberries over the top for killer taste. My guests declared “this is the best sweet” they have ever had. Simple but sophisticated yet, many flavors make you come back for more slices. Perfect for holiday season !!

Healthy balanced diet recommendation requires 1.5 -2.5 cups of fruit and 2.5-4.0 cups of vegetables per day. Health promoting antioxidant berries such as cranberries place there at the top of the fruit list. Besides cranberries can help prevent the urinary tract infection by blocking adhesion of bacteria to the urinary tract lining; they also can support the immune system and provide anti-inflammatory benefits. Many cranberries are water harvested, means cranberries are grown and floated in the water for easy harvest. Floating berries can expose natural sunlight more than usual and result to developing greater concentrations of anthocyanins in them. Greater amount of anthocyanins provide us stronger health benefit. So water harvesting is not just providing easy harvest convenience, at the same time promote huge health benefits.

Ingredients:

2 1/2 cups organic unbleached all purpose flour
4 tablespoons organic sugar
5 tablespoons organic unsalted cold butter, sliced
1 teaspoon vanilla extract
12-13 tablespoons organic soy milk

In a food processor, mix flour and sugar until combined. Add cold butter slices, process until became coarse flour. Add milk and vanilla extract, pulse until just dough forms. Do not over mix, it makes hard dough.

Cover dough with plastic wrap and let it rest in the fridge for 10 minutes. Transfer dough onto lightly floured pastry mat, roll out dough 1 inch larger than pie dish.

Filling Ingredients:

12 ounce, about 3 cups organic fresh cranberries
1 organic lemon, juiced and zest
1/2 cup organic sugar

In a medium bowl, mix all the ingredients together until cranberries are coated evenly. 

Garnish Ingredients:

Handful organic almond sliver
1 tablespoon organic powder sugar
Handful organic raspberries
3 tablespoons organic coconut cream, separated from cold coconut milk

Preheat oven to 375 F degrees.  

In a 10 inch heated and lightly oiled cast iron skillet, add cranberries and cover with rolled dough on top. Secure edges by pressing with your fingers. Open 2 or 3 ventilation holes on surface, brush with milk evenly. Sprinkle almond sliver over it.

Bake pie for 45 minutes, or until turns lightly golden on surface.

Let pie cool for 20 minutes, than garnish with sifted powder sugar evenly. Serve with cold coconut cream and fresh raspberries on top.

Bon appetite !! 



                                                                CHOCOLATE GLAZED CHOCOLATE CAKE DONUTS
                                                                Makes 15 Donuts
                                                                181 Calories Per Donut

Best chocolate cake donut recipe is finally revealed..These unbelievable delicious donuts are not like the ones you buy from stores or donut shops. Besides you can make them with 99% organic ingredients (no preserves or additives or with ingredients you don’t want to consume ), they’re insanely delicious and taste 100 times better than the one you ever had before. Plus I used 1 cup of shredded carrot for their super tender and moist cake texture, and covered with delightful chocolate glaze for extra kick. Super delicious, so easy to prepare, no mixer needed and takes less than 20 minutes to get your donuts on the table.. How sweet is this ?

Ingredients:

2 1/4 cups organic unbleached all purpose flour
3/4 cup organic light brown sugar
4 tablespoons organic extra virgin-unrefined coconut butter, melted, separated some for brushing
3 organic eggs
3/4 cup organic soy milk or any kind milk
1 teaspoon baking powder
1 teaspoon baking soda
1 cup organic shredded carrot
4 tablespoons organic unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch of salt
 

Preheat oven to 325 F degrees. Brush donut pans with some of the melted coconut butter.

In a large mixing bowl, whisk flour, cocoa powder, baking soda, baking powder and salt until combined.  

In a medium bowl, whisk eggs, brown sugar, melted coconut butter, milk and vanilla extract until smooth. Add shredded carrots, mix until combined.

Pour wet ingredients into the dry mix and combine until smooth. Using piping bag or spoon, fill 3/4 of the donut wells with mixture.

Bake 12-15 minutes or until inserted toothpick came out to clean. Remove donuts from oven and let them cool for 5 minutes, then invert them onto a cooling rack.

When they are completely cooled, dip donuts one at a time into glaze and let the glaze set for 20 minutes.

Chocolate Glaze:

1 cup organic powder sugar, sifted
3 tablespoons organic unsweetened cocoa powder
Drop of pure vanilla extract
3-4 tablespoons organic soy milk or any kind milk

Whisk powder sugar, cocoa powder, salt, vanilla extract and milk until smooth.

Bon appetite !!



                                                                            BEST OF THE BEST STOLLEN
                                                                            Makes 1 Big Loaf, About 20 Slices
                                                                            231 Calories Per Slice

I can not think of Christmas without this German tradition sweet yeast dough bread that is packed with rum infused dry fruits, nut and home made almond paste for delightful taste. Hands down, this is the best stolen recipe ever, dough is very easy to prepare and healthier than other recipes out there, only 4 tablespoons butter used and folds with lots of dry fruits, candied ginger, lemon zest and ribbon of delicious pure almond paste. It tastes wonderful the day of you bake, or even better after couple of days when flavors are set, because of dark rum preserves fruits and dough, it will not spoil when sits longer. Perfect holiday gift for friends and family; three of my stolen loaves got given away as gifts, of course I saved one for us.. Either serve fresh or toasted, both ways are delightful..

Ingredients For Almond Paste:

2 cups organic almonds, soaked in hot water and peeled, dried
3/4 cup organic powder sugar, lightly packed
2 organic egg whites
1 teaspoon pure almond extract

In a food processor or high speed blender, grind almonds about 2 minutes, until you have the right flour texture, before they expel their oil.

Stir ground almonds with rest of the ingredients until smooth consistency. Cover with plastic wrap tightly and keep in the fridge until needed. 

Stollen Ingredients: 

1 cup organic dry cranberry and raisin mixture
10 crystallized ginger, chopped
5 organic dates, pitted, chopped
6-7 organic dry prunes, chopped
1/3 cup organic almond, soaked and peeled, chopped roughly
2 tablespoons dark rum
2 package active dry yeast
1 cup organic soy milk or any kind milk, warmed at 104 to 114 F degrees
3 1/2 cups organic unbleached all purpose flour, plus more for kneading
1 nutmeg, grated
Pinch of salt
5 tablespoons organic sugar, 1 tablespoon separated for proofing
5 tablespoons organic unsalted butter, diced, soften at room temperature
1 organic egg, beaten
1 organic lemon, zest
3/4 of the almond paste, rolled into a log
3-4 tablespoons organic powder sugar for dusting
 

In a medium non-metallic bowl, soak chopped fruits into the dark rum, leave it overnight. 

In a small bowl, mix warmed milk, 1 tablespoon separated sugar and 2 packages of yeast until dissolved. Let it rest for 10 minutes, or until thick foam covers the surface. 

In a large bowl, pour flour, rest of the sugar, grated nutmeg and salt, mix until combine. Make a well in the center of the bowl, add soften butter, egg and yeast mixture, bring together with your hands. It will be crumbly when you start; transfer dough onto well floured surface and knead until butter combined, dough is smooth but elastic. Or you can use stand mixer, fitted with dough hook, mix flour, sugar and spices, than add soften butter, egg and yeast mixture. On low speed mix about 2 minutes, then turn the speed high, mix for 5 minutes. If dough is too sticky, slowly add flour 1 tablespoon at a time, until dough forms and picks up from bowl easily.

Transfer dough into lightly oiled bowl, cover with plastic wrap and let it rest for 1 hour or until doubled in size.

Take dough onto well floured surface and press flat in rectangular shape with your fingers. Sprinkle fruits, nut and lemon zest evenly. Fold one of the long sides into the middle, cover with other long side over this. Press edges to seal. Make 12-13 inches long-oval shape. Press center of the log with your fingers, make a groove for almond paste log. Place almond log into the groove and fold dough over it, press the seal the edges with your fingers.

Preheat oven to 375 F degrees.

Transfer stolen onto parchment paper lined baking sheet. If stolen is too stretchy and elastic, after transfer onto sheet, fold edges over itself and reshape the log. Cover with plastic wrap loosely and allow it to rise second time, about 20 minutes. 

Bake stolen 35 minutes or until golden brown on top and inserted skewer comes out clean. Let stolen rest for 10 minutes onto cooling rack. Just before serving dust heavily with powder sugar. 

Bon appetite !! 



                         ALMOND-HAZELNUT CRESCENT COOKIES AND SWEDISH GINGERBREAD CAKE
                                          Makes 9 Crescent Cookies And 7 Gingerbread Cakes
                                          438 Calories Per Crescent Cookies, 414 Calories Per Gingerbread Cake

We couldn’t pick which one is our favorite, they are both insanely delicious treats for holidays ! Perfect filler for eatable gift baskets, besides to kitchen essentials, baking tools and gourmet ingredients ! Almond-hazelnut crescent recipe is my own creation, only 4 tablespoons butter used, dough mixed with lightly roasted-roughly chopped almonds and hazelnuts ( you can still have big crunchy pieces in your mouth ) and stuffed with dates, dry apricots, prunes and cashews. Sounds fantastic, taste out of this world and no guilt when you are having extra pieces !! Swedish gingerbread cake is loaded with Christmas spices- ground ginger, clover and cinnamon-moist, flavorful and unbelievable tasty. I dipped mini loaf cakes into melted white chocolate and garnished with chopped dry fruits mixture for more Christmas-y texture. You can serve it plain or with simple icing or cream cheese frosting, whatever you prefer.. DELICIOUS !!

Ingredients For Almond-Hazelnut Crescents:

2 1/4 cups organic unbleached all purpose flour
1/2 cup organic powder sugar
1/2 cup plain yogurt
4 tablespoons organic unsalted butter, diced and soften at room temperature
1 whole organic egg plus 1 organic egg yolk
1 cup organic almond-hazelnut mixture, almond soak in boiling water then skin peeled and roasted; hazelnut first roasted lightly then by rubbing kitchen towel, skin peeled
1 teaspoon organic pure vanilla extract
Pinch of salt

In a food processor, mix flour, salt and powder sugar until combined. Add butter slices, pulse until became coarse flour. Add roasted nuts and pulse couple of times until nuts are chopped in half, but still mostly intact.

Transfer mixture into large mixing bowl; add eggs, yogurt and vanilla extract. Knead dough until smooth and soft but not too sticky. You may need to add extra tablespoon flour if dough is not holding and sticky. 

Preheat oven to 400 F degrees.

Divide dough into 0 equal pieces. Make 5 to 6 inches rounds, place filling on one edge, than roll over itself like a cigar. Roll cigar shape dough gently to stretch a bit, fold the edges and shape like a crescent.

Place cookies onto parchment paper lined baking sheet. Bake for 15 minutes, or lightly pink on top.

Filling Ingredients:

12 organic Medjool dates, pitted
6-7 organic dry apricots
2 organic dry prunes
1/4 cup organic cashew
Drop of vanilla extract

In a food processor, mix all the ingredients until minced and holds when you squeeze with your finger. Divide filling into 9 equal pieces, roll each piece into a thin cigars. 

Swedish Gingerbread Cake Ingredients: 

1 1/2 cups organic unbleached all purpose flour
2 organic eggs
1 cup plain yogurt
4 tablespoons organic unsalted butter, soften at room temperature
1/2 cup organic sugar
1/2 cup organic light brown sugar
1 1/2 tablespoons barley malt syrup
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda 

For Topping: 

1/4 lb. white Callebaut chocolate, sliced and melted
1/3 cup mix dry fruits, such as prunes, apricots, candied ginger, chopped 

Preheat oven to 375 F degrees. 

In a medium bowl, mix flour, baking soda, and spices until combined. 

In a standing mixer, fitted with wire attachment, beat together butter, and sugar until creamy. Add barley malt syrup and mix well. Add eggs one at a time, mixing well after each addition. Add yogurt, than dry ingredients, mix until combined.

Lightly brush mini loaf pans with melted butter. Pour cake batter equally. Bake for 20-25 minutes.

When cakes are cooled completely about 20 minutes, dip into melted chocolate. Garnish with chopped dry fruits.

Bon appetite !!



                                                           RAW DATE-MULBERRY TRUFFLES WITH AVOCADO FROSTING
                                                           Makes 16 Truffles
                                                           128 Calories Per Truffle

These raw, gluten free and vegan nutrient dense truffles are super easy to make and they are perfect for entertaining. They can satisfy your sweet tooth without any sugar addition, also packed with naturally sweet dates, dry mulberries, and walnut, plus they are topped with totally chocolaty texture and taste avocado frosting ( no chocolate used ). I call this one, cream of the cream. So good, delicious and addictive.. You can add couple tablespoons bourbon and cover with chocolate if you desired to make healthy version bourbon balls..They can keep really good in the fridge for up to a week, if they last that long.

Ingredients For Truffles:

1 cup organic walnut
10 organic Medjool dates, pitted, sliced
1/2 cup organic dry mulberries
2 tablespoons organic unsweetened coconut shreds
1 teaspoon vanilla extract
Pinch of salt
2-3 tablespoons water
 

In a food processor, place all the ingredients together, pulse until became a paste consistency. If dough is too dry, add one more tablespoon water or if it is too wet, add handful more mulberry. Take small amount of batter each time, make a ball between your palms. Finish with avocado frosting on top.

Avocado Frosting Ingredients: 

1 organic avocado, pitted, mashed
3 tablespoons organic unsweetened cocoa powder
3 tablespoons barley malt syrup or honey
1/2 teaspoon vanilla extract
 

In a high speed blender or food processor, mix all the ingredients until blend. 

Bon appetite !!



                                                                        DRY FRUIT-NUT AND SEED CRACKERS
                                                                        Makes 45 Big Crackers
                                                                        61 Calories Per Cracker

For in case of emergency- unplanned short trips or weekend outdoor activities-, our pantry always stacks with gourmet homemade crackers and energy bars. These are our favorite crackers (100 % better than Whole Foods gourmet cheese crackers ) , loaded with all the goodies you need; nuts, dry fruits, seeds and whole wheat flour; so addictive, nutritious and flavorful. These delightful crackers can be served with piece of artisan cheese, jam, jelly, nut butter, guacamole, salsa, soup or your favorite spread. Choices are endless, you can basicly use whatever stack in your pantry; almond, cashew, peanut or walnut can be used as nuts; raisin, dried cranberries, figs, dates, apricot, cherries can be used as dry fruits; for seeds; sunflower seeds, pumpkin seeds, flax seeds, millet, or amaranth will do the same job perfectly.. For extra gourmet flavor, you also can add aromatic ingredients, such as chopped rosemary, thyme or grated orange or lemon zest. They can keep in air tight container up to a week, if stay that long.. DELICIOUS !!

Ingredients:

1 1/2 cups organic whole wheat flour
1 1/2 teaspoons baking soda
Pinch of salt
1 cup organic raisin and dry blueberry mixture
3/4 cup organic macadamia nut and almond mixture, roughly chopped
3/4 cup organic sunflower seeds
1/4 cup organic dark flax seed
1/3 cup organic light brown sugar
1 1/2 cups organic soy milk or any kind milk
1 teaspoon grapeseed oil for brushing the pan
 

Preheat oven to 350 F degrees. Brush 5” by 9” bread or cake pan lightly. 

In a large mixing bowl, mix together flour, salt and baking soda, then add raisin-blueberry mixture, nut mixture, seeds and sugar. Mix them until combined. Add milk and stir until combined. 

Transfer batter into the baking pan, and bake for 35 to 40 minutes or until inserted bamboo stick came out to clean. Carefully turn out cake to wire rack and let it cool at least 4 hours. 

Before slicing the loaf, putting it in the freezer about 30 minutes will help you to slice clean and thin. Slice loaf with a sharp serrated knife as thin as possible. 

Preheat oven to 300 F degrees. 

Transfer slices in single layer onto parchment paper lined baking sheet. Bake second time, flipping halfway through, about 30-35 minutes. 

Crackers will keep in air tight container up to a week.

Bon appetite !! 



                                                                        BANANA-PUMPKIN BUCKWHEAT MUFFINS
                                                                        Makes 8 Muffins
                                                                        157 Calories Per Muffin

Normally I’m not a big fan of muffins or cupcakes, especially store bought ones are packed with lots of fat and calories. But these healthy version muffins are made with buckwheat and whole wheat flour, banana, roasted pumpkin puree, dry blueberries, honey ( no sugar ) and only 1 tablespoon olive oil, so they well deserve to be in my favorite list. Cutting white flour, sugar and oil makes them healthy, nutritious as can be, very filling, super tasty and as flavorful as their full fat counterparts!! Muffins can be good for you if made consciously.

Buckwheat is strong cardiovascular system protector, lowered risk of developing high cholesterol and high blood pressure and also lowered the risk of diabetes. Buckwheat is energizing and nutritious and available throughout the year in grain or flour forms.

LOOK AT THEIR CALORIES !!

Ingredients:

1/2 cup organic buckwheat flour
1/2 organic whole wheat flour
1 tablespoon organic dark flax seed
1 teaspoon baking powder
1/3 cup organic dry blueberries or raisin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 organic ripe banana, mashed
3/4 cup organic roasted pumpkin, pureed
1 organic whole egg plus 1 egg white
1/4 cup plain yogurt
2 tablespoons honey
1 tablespoon barley malt syrup
1 tablespoon olive oil

Preheat oven to 375 F degrees.

In a large bowl, mix flour, baking powder, flax seed, nutmeg, cinnamon and dry blueberries until combined.

In a medium bowl, mix eggs, mashed banana, pumpkin puree, honey, barley malt syrup, olive oil and yogurt until combined.

Add dry ingredients into the wet ingredients, stir until just combined. Do not over-mix.

Pour batter into lightly oiled muffin pan or paper cup evenly. Bake muffins 25 to 30 minutes or until inserted toothpick comes out to clean.

Bon appetite !!



                                                                       AMARANTH-SESAME SEED SWEET BITES
                                                                       Makes 24 -1 Inch Squares
                                                                       95 Calories Per Square

Start to Year of the Horse and celebrate the Chinese New Year with a bit of Mexican twist.. I combined two delicious recipes together; Mexican sweet “allegro” and Chinese sesame crackers; result was delicious, nutritious and irresistible treat..They made with only 4 ingredients; lightly toasted sesame seeds mixed with dry popped amaranth, light brown sugar and good quality honey, cooled at room temperature and enjoyed. They can store in air tight container for 3-4 days if stay that long.

Chinese New Year preparations are all about bringing “good luck” to the house and family. Cleaning deeply is important ritual before the new year arrives, it’s important to clean the whole house, sweeping away any bad luck that may accumulated through the past year. Decorating with red color ( considered to be lucky color ) is another important tradition. New Year eve families gather together and spent evening to prepare Chinese dumpling, and serving festive foods symbolize wealth and good luck.

Either celebrating the Lunar New Year or not, but you should have something Chinese on your table during this week.. I’m wishing Year of the Horse will bring all the good luck to you all !!

Ingredients:

1 1/2 cups organic golden sesame seeds, lightly toasted on medium –low heat until golden brown, about 5-7 minutes
1/2 cup organic amaranth, without adding any oil, in hot deep pot, dry popped until white-fully open, and look like pop corn
6 tablespoons organic light brown sugar
6 tablespoons honey

In a small saucepan, add sugar and honey, cook over low heat, stirring offen, until sugar is melted and the mixture is thickened, about 5 minutes. Add popped amaranth and sesame seeds into the sugar and stir well with a wooden spoon. 

Place sheet of lightly oiled wax paper onto a counter. Scrape sesame mixture onto the wax paper, and top with another wax paper sheet. Using a rolling pin, roll mixture into a 1/4 inch thick square. Remove top of the wax paper gently, and cut candy into 1 inch squares. Let them cool completely. Break apart the pieces and store in an air tight container at room temperature. 

Bon appetite !!



                                                                            NO-BAKED HEALTHY CHEESECAKE
                                                                            Makes 6 Roses
                                                                            431 Calories Per Rose

If you are looking for something decadent, gourmet, super delicious but healthy sweet for V-Day, there you have the best treat recipe for someone you love. These little two bites cheesecakes are truly my own creations, made with extremely healthy - date, dry apricot, dry sour cherry, nut and rolled oat – crust; mascarpone-yogurt filling and covered with semisweet chocolate for luxurious finish. Healthy dry fruits provide plenty sweetness; only 2 tablespoons honey  used as a sweetener in the filling. So delicious, when you crack the outer chocolate shell, unbelievable tasty filler will satisfy your sweet tooth !! As I always said, if you are getting quality-conscious ingredients with your occasional sweet- no artificial sweetener, sugar or fat added-  you can pretty much eat whatever you want without any guilt, but of course not forgetting the portion and calorie control.

Ingredients For Crust:

6 large organic Medjool dates
10 organic dry apricot
1/4 cup organic dry sour cherries
4 organic dry prunes
3/4 cup organic macadamia nut-almond mixture
1/4 cup organic old fashion rolled oat
1 organic lemon, juiced
1 teaspoon vanilla extract

In a food processor, place all the ingredients together, pulse until becomes smooth paste. Prepare small 1/4 inch thick round pieces that can fit/cover the bottom of the molds.

Cheesecake Ingredients: 

6 ounces mascarpone cheese
6 ounces plain yogurt
1 organic lemon, zest and juiced
2 tablespoons good quality honey
1 organic vanilla bean, seeded

In a medium mixing bowl, mix all the ingredients together until combined. 

6 ounces Callebaut semi-sweet chocolate, shaved and melted in the microwave for 20 seconds intervals while mixing well between each intervals until silky smooth
18 organic fresh raspberries

Brush silicon molds with melted chocolate, place in the freezer for 10 minutes. Fill cheesecake mixture into the molds, place 3 raspberries on each one, cover with crust paste, and then cover with melted spoonful chocolate. Keep cheesecakes in the fridge for 1 hour, then de-mold carefully onto serving plate.

Bon appetite !!



                                                                                ALMOND-ANISE BISCOTTI
                                                                                Makes 28 Biscotti
                                                                                100 Calories Per Biscotti

These nut and dry fruit loaded cookies only take 10 minutes to make, but will impress your friends and family big time, they’ll think you spend all day in the kitchen. They are great companion with milk, tea and coffee anytime during the day or great gift to your foodie friends for holiday season.. Spoil yourself with these delicious and healthy ( no butter or oil added ) treats !!

Ingredients:

1 1/2 cups organic almond and hazelnut mixture, toasted in the oven for 5 minutes, most of the skin peeled, chopped roughly
2 cups plus 2-3 tablespoons organic unbleached all purpose flour
3 large organic eggs
1 teaspoon anise seed
2 tablespoons organic dry cherries
1 teaspoon baking powder
1 cup organic coconut palm sugar
1 organic lemon, zest

In a medium bowl, mix flour, baking powder, dry cherries and anise seed.

Preheat oven to 350 F degrees. 

In a standing mixer fitted wire attachment, beat eggs and sugar until mixture forms ribbons. Add lemon zest and gradually flour mixture, mix until incorporated. Gently fold almond and hazelnut mixture into egg mixture. Transfer dough onto silicon baking mat or clean kitchen surface and divide dough in half, form dough into two 3-4 inches wide loaves. Transfer loaves onto parchment paper lined baking sheet about 3 inches apart. Smooth their surface and cracks with moist fingers. 

Bake loaves for 20-25 minutes or until lightly golden on top. Let them cool for about 10 minutes. Cut cooled loaves into 1/2 inch thick slices, and place them cut side down on baking sheet. Bake for 10 minutes, turn other side of the slices and bake 10 more minutes. 

Bon appetite !!



                                                                                    PEAR ALMOND GALETTE
                                                                                    Makes 6 Slices
                                                                                    522 Calories Per Slice

I love this simple, free form rustic but sophisticated galette.. Dough is made with just right amount of butter ( reduced in half without sacrificing the wonderful taste and flavor ), and filled with almond and pear slices for killer taste. Delightful treat for whole family, it will not last for a long time..

Dough Ingredients:

2 cups organic unbleached all purpose flour
1 cup organic sprouted spelt flour
6 tablespoons organic unsalted butter, cold and sliced thinly
13-14 tablespoons icy cold water
3 tablespoons organic sugar
Pinch of salt

In a food processor, add flour, sugar and salt, pulse couple of times until combine. Add cold butter slices, pulse until blend-becomes coarse flour-. Add icy cold water and mix until dough forms.

Transfer dough onto lightly floured surface, do not knead just put together and make a big ball. Cover dough with plastic wrap and chill in the fridge for 30 minutes.

Transfer dough onto lightly floured surface, and roll out by rolling pin about 14” round. Trim edges with a sharp knife, place dough onto parchment paper lined baking sheet.

Preheat oven to 400 F degrees. 

Spread sugar-almond flour mixture evenly onto the dough. While leaving 1 inch border on the dough edges, place pear slices on clock wise until filled. Brush pear slices with water diluted apricot jam. Brush edge of the dough with egg yolk. Sprinkle 1 tablespoon sugar evenly all around the galette. Bake galette for 30 minutes, then cover with aluminum foil and bake 10 more minutes. 

Filling Ingredients:

2 tablespoons organic powder sugar
1 large egg white
1/4 teaspoon pure almond extract
3/4 cup organic almond, soaked in boiling water for 15 minutes, peeled and sliced 1/4 cup for garnish, rest grounded in a high speed blender until flour texture achieved
3 large organic Bartlett pear, sliced thinly
1 organic lemon, juiced
2 tablespoons apricot jam, diluted with water for brushing

In a small bowl, mix egg white and sugar until frothy. Add ground almonds and almond extract. Set aside. 

In a large bowl, coat pear slices with lemon juice. Let them sit in the juice until place onto the galette. 

Bon appetite !!



                                                                    BEET CUPCAKES WITH BEET-MASCARPONE FROSTING
                                                                    Makes 12 Cupcakes
                                                                    246 Calories Per Cupcake

I hate using food coloring in my baked goods. Even they claim to be “all natural”(natural things can be another discussion !! ), I really don’t want to use any unknown ingredients in my kitchen. Instead of these magic powders; beet, spinach or carrot can provide real color, flavor and nutrition into your bakeries. Red velvet cake can easily duplicate with pureed red beet without any worries. I used four good size red beet, boiled and pureed with their cooking water, mixed with egg, coconut oil, coconut palm sugar, sprouted spelt flour and white whole wheat flour; then finished with killer touch, mascarpone cheese, coconut cream, vanilla bean, honey frosting on top. Yes, bakery can be healthy if enough concern added into ingredients. Healthy cupcakes are perfect for your kid’s birthday party treat !!

Ingredients For Muffins:

4 medium organic red beets, peeled and cut into small cubes, boiled in water until soften, save 1/2 cup of cooking water
1/3 cup organic coconut oil, melted
1/3 cup organic unsweetened baking cacao powder
3/4 cup organic coconut palm sugar or brown sugar
3 large organic eggs
1 teaspoon vanilla extract
1 cup organic unbleached white whole wheat flour
1/2 cup organic sprouted spelt flour
2 teaspoons baking powder
Pinch of salt

Preheat oven to 375 F degrees.

In a blender, puree beet with their 1/2 cup of cooking water until silky smooth. Let it cool. Separate 1 tablespoon puree for frosting. 

In a mixing bowl, mix flour, salt, cacao powder and baking powder. 

In a standing mixer, fitted with wire attachment, beat oil and sugar. Add egg, vanilla extract and beet puree, mix until combined. Mix dry ingredients and stir with spatula until lumps are gone. 

Pour batter into paper cup lined muffin cups. Bake cake for 25 minutes. 

When muffins cool enough to touch, decorate with frosting. 

Beet-Mascarpone Frosting: 

4 ounces mascarpone cheese
2 tablespoons organic coconut cream, cold separated from coconut milk (leave coconut milk in the fridge for overnight, cream and water separated from each other, use surface cream only )
1 organic vanilla bean, seeds scraped with a tip of knife
1-2 tablespoons good quality honey
1 tablespoon beet puree, strained from double mesh sieve 

In a medium bowl, mix all the ingredients together until smooth, you can use hand mixer if needed. 

Bon appetite !!



                                                            OVERNIGHT RHUBARB-STRAWBERRY CINNAMON ROLLS
                                                            Makes 21 Rolls
                                                            179 Calories Per Roll

I know I’m little late to post this recipe, rhubarbs are already gone until next spring; but they can be easily substituted with any fruit compote (especially sour cherry would be delicious ), or you can add this wonderful recipe into your next spring to do list.. Best part is; you can make/shape these rolls the night before, let them rise in the fridge for overnight, then bake the next morning for breakfast.. Light, not too sweet, insanely delicious, super easy to prepare, and freshly baked/serve whenever you want.. Perfect for weekend brunches..

Ingredients For Dough:

4 1/2 to 5 cups organic all purpose flour
3 tablespoons organic unsalted butter, slightly melted
1 large organic egg, whisked lightly
2 cups organic soy milk or any kind milk, warmed
1/2 cup organic sugar
1 package active dry yeast
1/2 teaspoon salt
10 cardamom pods, cracked in the mortar, shell removed, seeds only
1 organic egg yolk for brushing

In a medium bowl, mix milk, sugar and yeast. Mix with your fingers, and allow it to activate for 5 to 10 minutes. 

In a large bowl, pour flour, cardamom seeds and salt. Mix until combined. Add egg, melted butter and activated yeast mixture. Transfer dough onto floured surface and knead it until smooth. Take dough onto lightly oiled another bowl, cover with plastic wrap and clean kitchen towels. Let dough rise for 1 hour or until doubled in size.

Transfer dough onto well floured surface, knead for a minute. Divide it into 2 equal pieces. While working one piece, cover the other one with a plastic wrap. Roll dough with a pastry roller into thin rectangular shape. Spread filling mixture evenly, then roll dough from longer edge closest to you like a cigar. Cut log with a knife into 1 inch thick slices. 

Transfer rolls into parchment paper lined shallow baking dish without crowding, leaving enough space to rise. Cover dish tightly with a plastic wrap and keep in the fridge for overnight. 

Next day take rolls from fridge and let them sit at room temperature for 2 hours, or place into un-turned oven on top of boiling water filled pan for 30 minutes. 

Preheat oven to 350 F degrees. 

Brush egg wash around-edge of the rolls. 

Bake rolls for 15-20 minutes or until lightly golden brown on the edges. When they are still warm spread cheese topping on their top. 

Rhubarb-Strawberries Filling Ingredients: 

6-7 stems organic rhubarbs, peeled and sliced
1 cup organic strawberries, cut in half
2 tablespoons organic coconut palm sugar
2 tablespoons ground cinnamon
2 tablespoons organic unsalted butter
1 tablespoon organic lemon juice, freshly squeezed 

In a small saucepan, add rhubarb, strawberries, sugar and lemon juice. Cook mixture until rhubarb start to break. Add butter slices and cinnamon, mix well. Set aside for cooling. 

In a blender, puree rhubarb mixture until smooth and silky.  

Mascarpone-Coconut Cream-Vanilla Bean Frosting:

5 tablespoons mascarpone cheese
2 tablespoons organic coconut cream
1 to 2 tablespoons good quality honey
1 organic vanilla bean, seeds only
1 inch organic fresh ginger, grated
1 organic lemon, zest

Whisk all the ingredients together until blend.  

Bon appetite !!



                                                                        HONEY-LAVENDER-ALMOND CAKE
                                                                        Makes 10 Slices
                                                                        334 Calories Per Slice

This super easy cake is made with almond meal, sprouted spelt flour, few eggs, plain yogurt, and only 3 tablespoons coconut oil. It’s sweetened with honey and topped with mascarpone cheese, coconut cream, lavender, honey mixture and lots of fresh berries and figs. When the layers of fragrant flavors ( lavender, orange zest, and ginger) hit your taste buds, you feel like you’re in heaven ! Delicious and very satisfying treat for afternoon tea or weekend brunches!!

Ingredients:

3 large organic eggs, beaten
3 tablespoons organic extra virgin coconut oil or any kind oil
2/3 cup good quality honey,
2/3 cup organic almond, soaked in hot water for 10 minutes then skin removed, 2 tablespoons are separated for garnish, rest is grounded in a high speed blender
2 cups organic sprouted spelt flour
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup organic plain yogurt with some their water or add extra 1/4 cup milk
1 organic lemon, zest
 

For Garnish:

3 organic fresh figs, quartered
Handful organic fresh berries, such as blackberries, blueberries
2 tablespoons good quality honey
2 tablespoons mascarpone cheese
2 tablespoons organic homemade coconut cream ( cold separated from coconut milk, for how to make please check my sweet recipes )
1 teaspoon organic lavender flower, crushed in between fingers
1 tablespoon organic powder sugar
Fresh organic mint leaves 

Prepare garnish first, in the bowl, whip mascarpone cheese, coconut cream, lavender and powder sugar until silky smooth. Keep in the fridge until needed. 

Preheat oven to 350 F degrees. Prepare 8” round cake pan by lightly brushing oil. 

In a small pan, melt butter and honey together and cool slightly. 

In a medium bowl, whisk eggs, yogurt and lemon zest. Stir butter mixture into the egg mixture.  

In a large bowl, whisk flour, grounded almond, ginger, baking powder and soda until combined. Make a well in the in the center of the bowl and pour the honey mixture. Quickly mix ingredients together, do not over mix. Pour cake batter into the lightly oiled cake pan. Sprinkle 2 tablespoons separated almonds all over. Bake cake for 50 to 60 minutes or until inserted skewer comes out clean. 

When cake is still hot, prick all over the top with a skewer and drizzle 2 tablespoons honey evenly. Let the cake cools. Add mascarpone-coconut cream, and topped with figs and fresh berries. Garnish with fresh mint leaves. 

Bon appetite !! 



                                                                            BEST BANANA-WALNUT BREAD
                                                                            Makes 10 Slices
                                                                            279 Calories Per Slice

Super moist, easy, delicious and definitely the best / healthy (mixing all purpose flour with sprouted spelt flour, and using only 2 tablespoons grapeseed oil ) banana bread recipe ever !! If you have overripe bananas, great way to use them.. Freshly baked bread will be hard to resist, it can be tasty breakfast along with cup of tea or you can enjoy it as a snack at any time during the day..

Ingredients: 

1 cup organic unbleached all purpose flour
3/4 cup organic spelt flour
2 large organic eggs, whisked
1 teaspoon organic vanilla extract
1/2 cup organic sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
Pinch of salt
1 cup organic walnut, roasted lightly and chopped roughly
3-4 organic ripe bananas, mashed
2 tablespoons grapeseed oil or any kind oil
3-4 tablespoons organic soy milk or any kind milk 

Preheat oven to 350 F degrees. Brush oil a 4” by 8” loaf pan. 

In a medium bowl, mix flour, baking soda, baking powder, salt and sugar until combined. 

In a medium bowl, mix eggs, mashed banana, vanilla extract, oil and milk until combined.

Add wet ingredients into dry ingredients, mix until just combined. Do not over mix. Pour batter into prepared loaf pan. Spread chopped walnut on top evenly. Bake bread for 45-50 minutes or until inserted toothpick comes out clean. 

Remove bread from oven and cool completely on a rack. When bread cools, remove from pan and slice. 

Bon appetite !!



                                                                                    PUMPKIN TARTE TATIN
                                                                                    Makes 6 Slices
                                                                                    385 Calories Per Slice

I’m obsessed with pumpkins during the fall season, I’d like to use different varieties in every dishes. This tart is made with sugar roasted pumpkin seeds, cardamom, nutmeg, cinnamon spiced pumpkin slices, then covered with homemade my signature-relatively healthy tart dough (only 5 tablespoons butter and sprouted spelt flour mixture used ) and served with more pumpkin seeds and homemade coconut cream. Enjoy the season with this delightful taste !!

Ingredients:

1 small organic acorn squash, peeled and sliced thinly
4 tablespoons organic sugar, 2 tablespoons separated
1 1/2 cups organic unbleached all purpose flour
1 1/2 cups organic sprouted spelt flour
Pinch of salt
6 tablespoons organic unsalted cold butter, 1 tablespoon separated
13-14 tablespoons icy cold water
1 teaspoon cardamom seeds, grounded in hand mortar
1/2 teaspoons ground cinnamon
Pinch of ground nutmeg
2 organic vanilla beans, seeds separated, do not discard the pods
2 tablespoons organic pumpkin seeds
1 organic egg yolk for brushing

In a food processor, place flour, salt and 2 tablespoons sugar, mix until combine. Add 5 tablespoons thinly sliced butter, pulse until became coarse flour. Add water, pulse until dough forms roughly. Do not over mix. Transfer dough onto counter, do not knead, just put the pieces together by pressing with your hands. Cover dough with plastic wrap, and chill in the fridge for 30 minutes.

Preheat oven to 400 F degrees.

In a cast iron skillet or oven safe pan, melt 2 tablespoons sugar until lightly caramelized. Add 1 tablespoon butter, pumpkin seeds, empty vanilla bean pods and raw pumpkin slices. Sprinkle cardamom, cinnamon and nutmeg evenly.  

Transfer chilled dough onto lightly floured surface and roll out with pastry roller into thin sheet. Cover dough sheet onto top of pumpkin slices, tucking and crimping neatly pinch the edges. Brush with egg yolk. 

Bake tart for 25 minutes or until golden brown on top. Let it cool for 10 minutes. With a sharp knife, loose the edges, and flip the tart onto serving plate. Be careful for hot liquid comes around the dough. Serve with cold coconut cream. Sprinkle more roasted pumpkin seeds on top. 

Bon appetite !! 


                                                                                  BEST SOFT SUGAR COOKIES
                                                                                  Makes 55 Cookies
                                                                                  66 Calories Per Cookies

Everyone’s favorite soft sugar cookies just got healthier with using less butter and sugar. This is an amazing tasty and easy sugar cookie recipe; they are soft, chewy and irresistible; not too sweet perfect with a cup of tea or coffee.

Ingredients:

4 cups organic unbleached all purpose flour
5 tablespoons organic unsalted butter, room temperature
2/3 cup organic sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 organic eggs, lightly beaten
1/3 cup organic soy milk or any kind milk
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Preheat oven to 375 F degrees.

In a large bowl, mix the flour, baking powder, baking soda, and salt together until combine. Add butter, corporate into flour mixture with using a pastry fork or with your fingers, until crumbs form like pie crust. 

In another bowl, mix eggs, milk, sugar, vanilla extract and nutmeg.  

Pour sugar mixture into the flour mixture, and mix until smooth. 

Cover dough with plastic wrap and chill in the fridge for 30 to 45 minutes for easier shaping. Transfer dough onto lightly floured surface, roll out with pastry roller and cut into desired shapes.

Bake cookies onto parchment paper lined baking sheet for 12-15 minutes or very lightly golden on top. To stop their cooking process, remove them from the hot cookie sheet to a cooling rack.

Carefully decorate cookies with sugar glaze.

You can store these cookies in an airtight container in the fridge up to a week. 

Sugar Glaze Ingredients:

2 cups organic powder sugar
Couple tablespoons organic soy milk or any kind milk

In a medium bowl, simply mix powder sugar with couple tablespoons of milk until desired consistency achieved.

You can colored mixture with Macha powder (green tea powder ) for green; cocoa powder for chocolate color; turmeric or instead milk use carrot juice for light orange color..

Bon appetite !!



                                                                HEALTHY GARBANZO BEAN-PUMPKIN BUCKEYES
                                                                Makes 26 Buckeyes
                                                                135 Calories Per Candy

Buckeyes are delicious treat that served mostly around fall (especially for football party ) and Christmas in Ohio State, and basically made with peanut butter, butter, sugar and chocolate. Instead just peanut butter, lots of sugar and butter; these unbelievable tasty sweets are made with garbanzo beans ( baby Lima beans will work perfectly either ), homemade pumpkin puree, flax meal and only 2 tablespoons coconut oil and 2 tablespoons good quality honey. I promise you won’t taste the beans or pumpkins, what you get is healthy but heavenly delicious candy. They are very filling due the high fiber content of the beans, pumpkins and flax meal and great for diabetics or whose limiting their sugar intake !! For superior flavor, use freshly ground peanut butter and homemade pumpkin puree instead store bought jar and can.

Ingredients:

1 1/2 cups organic cooked garbanzo bean or baby Lima beans
1/2 cup organic homemade pumpkin puree ( prepare the day before, and keep in the fridge for firming )
2/3 cup organic flax meal
1 tablespoon organic vanilla extract
1 cup freshly made peanut butter
Pinch of sea salt
2 tablespoons organic extra virgin coconut oil
2 tablespoons good quality honey
5 ounces semi-sweet dark Callebaut chocolate

In a food processor, add beans and pure until smooth, add rest of the ingredients together, pulse until dough forms. Cover and chill buckeye dough into the fridge for 15 minutes to easy handle.

After 15 minutes chill, take small pieces from dough each time, roll them between your palms to shape smooth balls. Stick a toothpick into the top of each ball. Cover them and place into the freezer for 30-45 minutes, but definitely not longer than 1 hour.

In a medium bowl, melt the chocolate in the microwave between 20 seconds intervals.

Working one by one each time, dip frozen balls into the chocolate while leaving small opening ( without covering chocolate ) at the top part. Place chocolate covered balls onto wax paper lined sheet, store in the fridge until ready to eat.

Bon appetite !!



                                                    PUMPKIN-DATE-PEANUT BUTTER FILLED MATCHA CHOCOLATES
                                                    Makes 26 Chocolates
                                                    102 Calories Per Chocolate

HAPPY HALLOWEEN !!

You can trick kids with super healthy treats !! This year for Halloween, I made these amazing treats for kids and grown ups, and they are disappeared in a minute. I didn’t use any sugar –if you are not counting the chocolate- I simply mixed dried fruits-date, cranberry, and mulberry- with freshly made creamy peanut butter, homemade butternut squash puree, whole grain cereal –millet- and pecan which gave praline texture and taste into the chocolates. Taste was out of this world, unbelievably delicious, decadent, and no one believed there was pumpkin or millet in these delights.

Matcha is finely milled green tea powder that can use flavoring or dyeing agent for the foods, such as soba noodles, mochi green tea ice cream, chocolate or as a concentrated drink in the Japanese tea ceremony. Preparation Matcha is truly labor intense and time consuming process; first tea bushes are covered to protect from direct sunlight at least for 20 days before the harvest, then finest tea buds are hand picked, dried and stone grounded into the fine, bright green, precious, high quality green tea powder.

Ingredients:

1 cup organic date, pitted and chopped roughly
3 tablespoons organic dried cranberries
2 tablespoons organic dried mulberry
2 tablespoons organic pecan, chopped
1/2 cup organic freshly made creamy peanut butter, warm at microwave
1 cup organic homemade pumpkin puree
1 teaspoon organic vanilla extract
Pinch of salt
1 cup organic whole grain cereal, such as millet or kamut
1 1/2 teaspoons Matcha powder
4 ounce semisweet dark Callebaut chocolate
4 ounce white Callebaut chocolate
 

In a food processor, mix date, cranberry, mulberry, peanut butter, pumpkin puree, salt, and vanilla extract until smooth. Transfer mixture into a large bowl, mix pecan and whole grain cereal by hand. Keep mixture in the fridge until chocolate is ready to fill.

Melt white and dark chocolate in the microwave at 20 seconds intervals. Mix well between each heating process. Brush chocolate generously inside of the silicon chocolate molds. Place molds in the freezer for 15-20 minutes or until chocolate is set.

Using teaspoon, fill peanut butter mixture into the frozen molds. Place filled molds in a freezer again for 10 minutes.

Using back of spoon or brush, cover top of the fillings with chocolate completely. Place chocolate in the fridge for 1 hour or more.  

Gently remold the chocolates, and keep in the fridge until serve. 

Bon appetite !!



                                                                                    ALMOND CUSTARD-PEAR TART
                                                                                    Makes 8 Servings
                                                                                    473 Calories Per Serving

This simple yet elegant pear tart is like no others !Tart shell is my signature shell that is made with less butter-only 5 tablespoons oppose to 12 tablespoons- but still delightfully flaky and insanely tasty, then this delicious shell filled with super light, surprisingly addictive mastic gum flavored almond custard  and poached/walnut stuffed Seckel pears. Yes you will need Seckel pears-also known as sugar or candy pears- for this tart, because of their miniature size, sweetness and juicy taste. I was waiting them for a long time to make this tart, but their unbelievable taste worth to wait, and I'll remember this amazing tart's layers of flavor years to come.. DELICIOUS !!

Ingredients For Pie Crust:

1 cup organic unbleached all purpose flour
1 cup organic whole wheat pastry flour
1 cup organic spelt flour
Pinch of salt
3 tablespoons organic sugar
5 tablespoons organic unsalted butter, cold, sliced
15-16 tablespoons icy cold water
1 organic egg yolk for brushing
10 organic Seckel pears, do not peeled but cored
2 tablespoons organic walnut, lightly roasted, chopped
Handful organic pistachios for garnish, grounded in hand mortar
1 tablespoon good quality honey for glazing the pears 

In a large pot, fill with water, bring it to a boil, then cook pears for 5 minutes or until fork tender. Let pears cool, then stuff with chopped walnut.

Preheat oven to 400 F degrees. 

In a food processor, add flour, salt and sugar, pulse until combined. Add cold butter slices, pulse couple of times until becomes coarse flour. Add icy cold water until dough forms or holds when quizzed with fingers. 

Transfer dough onto very lightly floured surface, put it together with your hands. Cover dough with plastic wrap tightly and chill in the fridge for 30 minutes. 

Take dough onto lightly floured surface, using pastry roller roll out dough about 1/4 inch thick and it can fit into your tart pan. Place dough into tart dish, cut edges with a ruffle cutter. Use fork, make holes all over the dough. Cover bottom of the dough with parchment paper, spread pie weights ( beans ) evenly. Brush dough edges with egg yolk. Bake tart shell for 25 minutes. Let it cool. 

Fill center of the tart shell with almond custard. Place poached/stuffed pears evenly. Drizzle honey over the top. Garnish with ground pistachios. 

Almond Custard: 

1/2 cup organic almond, placed in the hot boiling water for 30 minutes, then peeled
4 cups organic soy milk or any kind milk
6 tablespoons organic sugar
4 tablespoons organic brown rice flour
1 1/2 tablespoon organic corn starch
1 large mastic gum, grounded in hand mortar with a pinch of sugar ( optional )

In a high speed blender, place milk and almond, mix until smooth. Transfer milk mixture into saucepan, add sugar, corn starch and brown rice flour. Whisk constantly until boiling, then reduce heat on medium low, add mastic gum and continue whisking until mixture is thickened. Set aside, let custard cool while stirring occasionally. 

Bon appetite !!



                PUMPKIN MOUSSE WITH APPLE PIE, COCONUT CREAM AND CARAMELIZED HAZELNUT NUT CRUNCH
                Makes 9 Servings
                535 Calories Per Serving

Thanksgiving sweet is always a big challenge for me; because not just it has to be different and original ( if flavor and taste passed the exam in my kitchen, and photographed perfectly, I never make the same dish again ), at the same time it should be light, healthy and nutritious.. Plain pumpkin pie would not be good enough for our palate.. This year, I just combined my best of the best / top recipes and flavors into one bowl for this delightful treat. I layered silky smooth pumpkin mousse-which made with homemade pumpkin puree, soy milk, coconut cream, brown rice flour and pumpkin pie spices- with my fool-proof amazing apple pie –not traditional pie, it’s more like cake/pie- , coconut cream and hazelnut crunches. I can say this is “the best” pumpkin sweet I’ve ever made or taste.. They are that good, I guaranteed, if you get only one spoon of this heavenly flavors, you can not stop it.

Ingredients For Mousse:

4 cups organic soy milk or any kind milk
1 cup organic homemade pumpkin puree
3 tablespoons organic coconut cream, cold separated from full fat coconut milk
Pinch of ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
4 tablespoons organic brown rice flour
2 tablespoons organic corn starch
1/2 cup organic sugar
1 teaspoon organic vanilla extract
1 mastic gum crystal, grounded in hand mortar with pinch of sugar ( optional )
 

In a large saucepan, place all the ingredients except vanilla extract and mastic gum. Whisking continuously, bring mixture into a boil, then reduce heat and add vanilla extract and mastic gum. Whisking continuously, simmer until mixture is thickened. Stirring occasionally, let mousse cool in room temperature. 

Apple Pie Ingredients: 

3-4 medium size organic apple, such as Rome, empire.. , grated on large holes
1 tablespoon organic sugar
1 teaspoon ground cinnamon
1/2 cup organic walnut, roasted and roughly chopped
1/2 cup organic dark raisin-cranberry mixture 

In a large pan, add apples, sugar and cinnamon. Stirring occasionally, cook apples until all the juice is evaporated. Add chopped walnut, and raisin-cranberry; mix until combined. Set aside. 

3 tablespoons grapeseed oil
1/2 cup plus 2 tablespoons plain yogurt
3 tablespoons organic unsalted butter, melted
1/3 cup organic sugar
1 1/2 teaspoons baking soda
2 cups organic unbleached all purpose flour
1 tablespoon apricot jam, diluted with water
 

Preheat oven to 375 F degrees. 

In a mixing bowl, pour flour, sugar, baking soda, melted butter and oil. Knead dough until smooth and not sticky. If the dough is too dry add tablespoon yogurt or if the dough is too wet add tablespoon flour. Separate big apple size dough for weaving. 

Place dough into a 10” by 8” baking dish, without buttering inside. Using your fist and fingers, stretch dough and give it a shape of baking dish while making 1/2 inch high edges. Add apple-walnut mixture into the pie shell. With separated dough, make thin logs, and weave them like a basket. Brush top and edges with diluted apricot jam. 

Bake pie for 25 minutes, or until edges turn golden brown.  

Caramelized Hazelnut Crunch: 

1/2 cup organic hazelnut, roasted lightly, when still hot skin peeled with a kitchen towel, roughly chopped
1/3 cup organic sugar

In a pan, pour sugar, without stirring melt sugar until turns lightly golden. Add chopped hazelnut, mix until coated completely. Pour hazelnut-sugar onto parchment paper lined baking sheet, separate and break the pieces. Let them cool.  

Whipped Coconut Cream: 

4 tablespoons organic coconut cream, cold separated from full fat coconut milk
1 tablespoon organic barley malt syrup

In a mixing bowl, with a hand mixer, whip coconut cream for 2 minutes. Gently fold barley syrup into the coconut cream. Set aside. 

In a serving glass, add pumpkin mousse first, then add slice of apple pie, and more pumpkin mousse over the top. Add spoonful whipped coconut cream on top, sprinkle hazelnut crunch around. Garnish with ground cinnamon. 

Bon appetite !!



                                                                            APPLE CIDER CAKE DONUT
                                                                            Makes 14 Donuts
                                                                            150 Calories Per Donut

Apple cider cake donuts are one of the ways we like to treat ourself and friends; super moist, delicious, loaded with pure apple taste and perfect to enjoy with a cup of tea.. They are easy to make, relatively guilt free than fried version - sweetened with coconut palm sugar, honey, boiled apple cider and homemade apple butter – and insanely addictive..

Ingredients: 

2 cups organic unbleached all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1 organic egg
1/3 cup organic coconut palm sugar
1/3 cup honey
1/3 cup organic yogurt
1/3 cup boiled apple cider
1 teaspoon vanilla extract
2 tablespoons grapeseed oil
1/2 cup organic homemade apple butter ( without sugar, apple and cinnamon cooked together, then pureed in a food processor )
Sugar+cinnamon mixture for garnish

Preheat oven to 400 F degrees. 

In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and cinnamon. 

In a large bowl, whisk egg, yogurt, apple cider, apple butter, honey and oil. 

Add wet ingredients into dry ingredients, and stir until just combined. Do not over mix.  Few lumps will be OK and disappeared during baking. Spoon batter into each donut pan until 3/4 of them full. Bake donuts for 12 minutes, Cool on the baking rack. Brush donuts with melted coconut oil lightly and toss into sugar+cinnamon mixture to coat completely. 

For apple cider glaze; mix 2 cups sifted powder sugar with couple tablespoons apple cider. If glaze is too thick carefully add more apple cider or if glaze is too loose add more powder sugar. Double dip each donut into glaze and let them cool on the wire rack.

Bon appetite !!



                                                                                LINZER COOKIES MY WAY
                                                                                Makes 8 Cookie Sandwiches
                                                                                206 Calories Per Cookie Sandwich

We are living in the magical time of the year; ‘tis the season for sharing, gifting and baking !! I know everybody is crazy busy with holiday season, before getting too late, I just wanted to post one of a kind - healthier yet tastier – Linzer cookies.. These addictive cookies are made with only 3 tablespoons coconut oil and 1/4 cup powder sugar; of course without sacrificing the flavors and unbelievable taste.. Holiday baking is not a chore anymore;  fun, exciting and gilt free..

Ingredients:

3 tablespoons organic extra virgin coconut oil, soften
1 tablespoon organic unsalted butter, soften at room temperature
1/4 cup organic soy milk or any kind milk
2 tablespoons organic sugar
1/4 cup organic powder sugar plus more for dusting
1 teaspoon organic vanilla extract
Pinch of salt
1/4 teaspoon baking soda
1 1/4 cup organic unbleached all purpose flour
1/2 cup organic freshly ground almond meal
2-3 tablespoons organic cherry or apricot jam

Preheat oven to 350 F degrees.

In a stand mixer, fitted with flat attachment, mix butter, sugars and vanilla extract on medium high speed for 3 minutes. If necessary, scrape down the sides of the bowl, then add salt, almond meal and baking soda, mix just until combine. Add flour and mix until blend. Transfer dough onto lightly flour surface, divide into 2 equal pieces, and pat into discs. Cover each disc with a plastic wrap and refrigerate for 30 minutes or up to 1 day. 

Place one disc onto parchment paper lined flat surface, lightly sprinkle with flour. Using pastry roller, roll out dough until it’s about 1/8“ thick. Using 2” cookie cutter, cut 16 cookies. Using 1.5” cookie cutter to cut centers of half of the cookies, but just don’t remove the centers yet. Remove dough scraps around the cookies. Transfer cookies with parchment paper into flat tray that will fit in your freezer. Place cookies into freezer for 10 minutes. Repeat same process with dough scraps and remaining disc of the dough. Transfer frozen cookies onto parchment paper lined baking sheet, remove the center cutouts-you can bake those, too- Freeze cookies for another 10 minutes prior to baking. 

Bake cookies for 10-12 minutes, then transfer them to wire rack to cool. 

For assemble; use a fine mesh sieve to sprinkle the powder sugar onto the cookies with cutout centers. Spread 1 teaspoon jam onto uncut cookies, and sandwich with powder sugar dusted cutouts. 

Bon appetite !!


                                                                
                                                                    POPPY SEED STRUDEL - MAKOWIEC
                                                                    Makes 1 Loaf, About 14-15 Slices
                                                                    288 Calories Per Slice

After all those rush and running during holiday season, I couldn't manage to post this wonderful recipe on time. This is an amazing Polish holiday bread, and I know no Polish people can imagine Christmas dinner without Makowiec on the table. Delightful slightly sweet dough filled with poppy seed, raisin, dried apricot, honey and orange zest mixture-and of course touch of rum- and decorated with sugar glaze, candied cranberries and more citrus zest. Although it is a traditional Christmas bread, for us it is a great treat any time of the year. I can not describe this heavenly taste with words; delicious, addictive and layered with surprising aromas.

Dough Ingredients:

2 1/2 cup organic unbleached bread flour, plus 1/4 cup for kneading
1/2 cup organic soy milk or any kind milk, warm
3 tablespoons organic plain yogurt
1 organic egg plus 2 egg yolks, lightly whisked
1/2 cup organic sugar
1 package active dry yeast
1 teaspoon salt
4 tablespoons organic unsalted butter, melted
1 teaspoon organic vanilla extract
1 tablespoon organic orange zest

In a small bowl, add milk, sugar and yeast, mix until blend. Allow it to activate for 5 minutes.

In a mixing bowl, mix flour and salt. Make a well in the center, and add yogurt, melted butter, whisked eggs, vanilla extract, orange zest and yeast mixture. Knead dough until smooth but still slightly sticky. Transfer dough into lightly oiled bowl, cover with plastic wrap, place in warm room, and let dough rise for 1 hour or doubled in size.

Preheat oven to 375 F degrees.

Take dough onto lightly floured surface, knead for a minute. Using pastry roller, roll out dough into rectangular shape. Spread poppy seed mixture evenly on dough while leaving edges without. Roll dough over itself like a jelly roll. Brush egg yolk on top.

Bake strudel for 25 minutes. Let it cool completely. Decorate with sugar glaze, candied cranberries, orange zest and chopped almonds or you can simply dust with powder sugar.

Filling Ingredients:

1 1/2 cup organic poppy seed
1/4 cup organic raisin
12 organic dried apricot
1/4 cup good quality honey
3 tablespoons organic sugar
2 tablespoons organic unsalted butter
1/4 cup organic soy milk or any kind milk
1 teaspoon organic vanilla extract
1 organic orange, zest
1 tablespoon dark rum
2 organic egg whites, whisked until holds to soft pick

Grind poppy seed in a coffee grinders, place in a mixing bowl, and cover with boiling water for 30 minutes. Drain and set aside.

In a food processor, add apricot and raisin, pulse until fruits are roughly chopped.

In a saucepan, melt butter, add chopped raisin-apricot, drained poppy seeds, milk, honey, sugar, vanilla extract and rum. Stirring occasionally, bring it to a boil then simmer on low heat for 10 minutes. Add orange zest. Set aside to cool. Gently fold whipped egg whites into poppy seed mixture. Keep it in the fridge until ready to use.

Bon appetite !!



                                                        CAROB POWDER CAKE WITH MERINGUE TOPPING
                                                        Makes 6 Servings
                                                        694 Calories Per Serving

This super delicious fudge-like cake is crowned with mascarpone cream between layers & side, and finished with meringue top for killer taste..This delightful cake is definitely healthy alternative to chocolate cake, used carob powder instead cocoa powder for similar taste and texture without any guilt.. Carob powder is naturally sweet, rich in protein and fiber, contains vitamin A and B, unlike cocoa it's caffeine and fat free.. I guaranteed every bites will satisfy your sweet tooth deliciously..


Ingredients:

3 organic eggs
4 tablespoons grapeseed oil
2/3 cup organic sugar
1 cup organic soy milk
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
4 tablespoons organic carob powder
1 1/2 cup organic unbleached all purpose flour
1 organic lemon, zest
1/2 organic lemon, juiced

Preheat oven to 375 F degrees.

In a standing mixer, beat eggs and sugar until get pale and foamy. Add oil, milk and dry ingredients, mix until combine. Do not over-mix.

Pour cake batter into 2-6" lightly oiled cake pans. Bake cakes for 40-45 minutes or until inserted toothpick came out clean. Let cakes cool for 10 minutes.

Spread some of the mascarpone cream between two cakes, and sides. Use meringue for top decoration, and melt meringue sugar with a kitchen torch until caramelized.

Mascarpone Cream:

8 ounce mascarpone cheese
1/2 organic lemon, juiced
1 inch long organic fresh ginger, grated
1 organic lemon, zest
1 organic vanilla bean, seeded
3 tablespoons organic powder sugar
1 tablespoon yogurt
3 tablespoons organic soy milk

In a mixing bowl, add all the ingredients together, mix well until blend. Set aside.

Meringue Topping:

5 organic large egg whites
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
Pinch of salt

Preheat oven to 250 F degrees.

On a standing mixer fitted wire/whisk attachment, whip egg whites on medium speed until soft peaks form. Increase speed on high, slowly add sugar, after 1 minute add vinegar and vanilla. Whip meringue until stiff peaks hold about 5 minutes.

Bon appetite!!



                                                       
APPLE & WALNUT STUFFED PUMPKIN CINNAMON ROLLS
                                                        Makes 22 Cinnamon Rolls
                                                        201 Calories Per Roll

IT'S FALL; why not to get the season's best together in one roll ? While apples and pumpkins are in their peak season, I was dying to use them together in my baking goods. This is how pumpkin pie spiced apples and walnut stuffed pumpkin dough cinnamon rolls were born.. YES, I used homemade pumpkin puree into the dough-which makes incredibly soft dough-,  rolled them and stuffed with shredded apples, walnut, and pumpkin pie spices. For nutritional value, I used mix flour ( spelt, whole wheat and all purpose flour ), but if you want to go with pure white flour option, I would recommend to use bread flour instead of regular all purpose ( your dough will be far more softer than any others ) Gooey, soft, slightly sweet, loaded with full of season's flavors, and irresistible.. I called these rolls " autumn heaven ".. Ohh, they are taste best when they're warm..

Ingredients For Dough:

2 cups organic soy milk or any kind milk, warm about 100 F degrees
1 organic egg, whisked lightly
3 tablespoons organic unsalted butter, slightly melted
1/2 cup organic sugar
1 package active dry yeast
1/4 teaspoon salt
1/2 cup pumpkin puree
10-12 cardamom seeds, cracked in the mortar
Organic unbleached all purpose flour as needed, about 6-6 1/2 cups
1 organic egg yolk, for brushing

In a medium bowl, add milk, sugar and yeast. Mix well, and allow it to activate for 10 minutes.

In a large mixing bowl, pour 5 cups of flour, salt and ground cardamom seeds. Mix until combined. Make a well in the center of the bowl, add whisked egg, pumpkin puree, melted butter and activated yeast mixture. Knead dough and keep adding flour as needed, until dough becomes smooth and not sticky. Transfer dough into lightly oiled another bowl, cover with plastic wrap, and let it rest for 1 hour, or until dough doubled in size.

Transfer dough onto lightly floured surface, knead for a minute, and divide it into 2 equal pieces. While working with one piece, cover the other one with plastic wrap. Roll dough with a pastry roller into thin rectangular shape, spread half of the filling mixture evenly, than roll dough over itself from longest edge, like a cigar. Cut log with a knife into 1 inch thick slices.

Transfer rolls into parchment paper lined shallow baking dish without crowding, make sure to leave enough space to rise. Cover dish with a plastic wrap loosely, and let them rise second time about 30 minutes.

Preheat oven to 350 F degrees.

Brush rolls with egg wash. Bake them for 20 minutes or until golden brown on the edges.

Apple-Walnut Filling Ingredients:

3-4 organic apples, peeled and grated
1/2 cup organic walnut, roasted in the oven for 10 minutes, chopped roughly
1 teaspoon ground cinnamon
Pinch of all spice
Pinch of nutmeg
Pinch of ground cloves
2 tablespoons organic sugar

In a saute pan, add all the ingredients together, and cook apples about 10 minutes.

You can serve rolls with cream cheese or mascarpone cheese & coconut cream frosting..

Bon appetite !!




                                                                   CHRISTMAS PAVLOVA
                                                                   Makes 1 Wreath Shape Pavlova ( About 8 Servings )
                                                                   284 Calories Per Serving

We are living in magical time of the year again..'Tis the season for baking, sharing and giving.. I believe we all agree, nothing brings family and friends together quite like a delicious home cooked meal.. But this Christmas Pavlova is beyond everything else, special, exciting, fun- totally conversation piece and mind blowingly tasty as well.. You don't believe how simple to make; basic meringue shell is filled with mascarpone cheese + coconut cream +grated fresh ginger + vanilla bean and 1 to 2 tablespoons good quality honey, and garnished with cranberry sauce, sugar coated cranberries, persimmon slices and pomegranates seeds, that's all.. Simple but elegant yet, super light but delivers lots of flavor, and so pretty for decorating your party table.. Bake a difference this holiday season, and serve this decadent sweet for love ones.. This will be the real gift for anyone who loves food..


Meringue Shell :

3 organic egg whites, cold
12 tablespoons organic sugar
1/2 tablespoon organic corn starch
1 tablespoon water, cold
1 tablespoon organic white vinegar

Preheat oven to 280 F degrees.

In a standing mixer, fitted with wire attachment, beat egg whites with pinch of salt until hold a soft peaks. Add cold water, egg whites loosen a bit, then beat until egg whites hold soft peaks again.

In a small bowl, mix sugar and corn starch together.

Increase speed to high, and add sugar-corn starch mixture 1 tablespoon at a time. After all mixture has been added, beat 1 more minute, add vinegar and beat on high speed until meringue holds stiff peaks., about 5 minutes.

Prepare parchment paper, drawing desire circles. Turn parchment paper over, and place on a baking sheet.

Gently spread meringue mixture inside of the circles on parchment paper, while making edges slightly higher than center.

Bake meringue for 45 minutes. Turn off oven, and leave the oven door slightly open with a wooden spoon handle. Let cool meringue in the oven for 1 hour.

Mascarpone-Coconut Cream :

8 ounce mascarpone cheese
4 tablespoons organic homemade coconut cream
2 tablespoons good quality honey
1 organic vanilla bean seeds
1 inch organic fresh ginger, grated
1 organic lemon, juiced and zest
1 teaspoon organic vanilla extract

Mix all the ingredients together until smooth and well blended. Set aside.

Cranberry-Orange Sauce :

1 bag organic cranberries, washed
2 tablespoons maple syrup
2 tablespoons organic coconut sugar
1 orange, juiced and zest
2 tablespoons water

Place all the ingredients in a saucepan, bring it to a boil, then reduce heat and simmer until cranberries soften.

Fill meringue shell with mascarpone-coconut cream mixture first, then topped with cranberry sauce, sugar coated cranberries, blueberries, persimmon slices and pomegranate seeds. Garnish with fresh thyme and rosemary if desired.

Bon appetite !!




                                    MOIST PUMPKIN - ORANGE CAKE WITH PUMPKIN FROSTING
                                        Makes 10 Servings
                                        409 Calories Per Serving

As a food blogger, recipe developer and tester, our life is little different than others.. I always search for something different, more refine, more healthy, and usually there is no time or desire to go back & re-make the same recipe again. But this super moist cake has a different place in my hearth, this recipe is a keeper, and for sure winner.. I've been baking this cake for years whenever I need something special for my guest, it's foolproof, every time it turns out perfect and delicious, and I think it's time to share it.. Cake is super moist, light and airy, -because of pumpkin puree and orange juice addition, and plus more orange juice for moistening the layers- and mascarpone-pumpkin frosting is literally icing on the cake, top of everything, so light, so creamy and full of flavor.. As usual not too sweet, but lots of citrusy pumpkiny creamy flavors will satisfy your sweet tooth for sure..Trust me, you can not get any better than this.. Just saying..


Ingredients For Cake:

3 organic eggs
3/4 cup organic sugar
2 tablespoons organic orange zest
1/4 cup grapeseed oil or any kind vegetable oil
1/2 cup organic pumpkin puree
2 organic orange, juiced and rest will be milk -total 1 cup
1 teaspoon baking powder
1 teaspoon baking soda
2-2 1/2 cup organic all purpose flour

Preheat oven to 375 F degrees.

In a small bowl, add orange juice and baking soda, mix well. Set aside.

In a standing mixer, add eggs, sugar and orange zest, on high speed mix for 2 minutes. Add oil, orange juice, baking powder and flour. Mix until ingredients are just combined.

Transfer cake batter into lightly oiled and floured 9 inches round two cake pan. Bake cake for 45 minutes, or until inserted toothpick comes out clean.

Let cakes cool for 10 minutes in their pan, than transfer onto cooling rack. Trim first cake top with a knife. When cake is still warm, pour half of the cold syrup over the top on the bottom (trimmed ) cake. Save rest of the syrup for top.

Place bottom part cake onto serving dish, add frosting on evenly, place raspberries. Place second cake on top, moist with reserving cold syrup, than add frosting on top and around. Finish cake with more fruits on top.

Orange moistening syrup:

2 organic orange, zest and juiced
3 tablespoons organic sugar
1/2 cup water

In a saucepan, mix all the ingredients together. On medium low heat, cook mixture for few minutes, until sugar dissolved. Let syrup cool completely.

Mascarpone-Pumpkin Frosting :

8 ounce mascarpone cheese
3 tablespoons organic pumpkin puree
3 tablespoons maple syrup
1 organic vanilla bean, seeds only
3 tablespoons organic coconut cream ( cold separated from full fat coconut milk )

In a medium bowl, mix all the ingredients together, until combined.

Bon appetite !!




                                                                               KUGELHOPF
                                                                         Makes 14 Slices
                                                                        160 Calories Per Slice

Kugelhopf ?? Is it a bread or cake ?? It's just a perfect combination of both; not too sweet slices can be either excellent coffee cake or breakfast bread, but for sure both way will be delicious.. If you like brioche or panettone, than you'll be crazy for this one.. Super airy, light and unbelievably flavorful.. Soft spongy cake-y yeasted bread is originated in Germany and Austria; and traditionally made in speacial earthenware mold, but you can use 6 to 8 cups capacity bundt cake mold instead..Now only one thing I can say about this delicacy, stop whatever you're doing right now, rush to the kitchen and make this.. You'll thank me later..

Ingredients:

1/3 cup organic raisin
2 tablespoons rum
1 1/2 teaspoons active dry yeast
1/3 cup organic soy milk, warm
1 2/3 cup organic all purpose flour
Pinch of salt
3 tablespoons organic sugar
2 large organic eggs
1 organic egg yolk
6 tablespoons organic unsalted butter - 1 tablespoon separated for brushing the mold
1/3 cup organic almond, sliced
1/2 teaspoon cardamom seed, grounded
1/2 teaspoon vanilla extract
1 organic orange, zest

In a small bowl, place raisin and rum together, microwave until warm..Let cools raisin and absorbs most of the rum, about 1 hour..

In a small bowl, add warm milk, sugar and yeast. Stir and let yeast activate for 10 minutes.

In a small bowl, place eggs, whisk lightly. Set aside.

In a standing mixer, with dough hook attachment, add flour, salt and cardamom. Mix well. Add yeast mixture first, mix until combine, than add eggs and vanilla extract. Mix dough until comes together, about 5 minutes. Add butter slices piece by piece, while squeezing each slice to soften before adding. When butter blended completely, dough will be soft and little bit sticky. Add orange zest, increase speed to medium high, scraping down the bowl sides as needed, about 15-20 minutes until dough climbs up to the hook and shiny.

Transfer dough into bowl, add raisin and fold couple of times. Cover and rise for 2 hours, or until doubled. Deflate the dough by lifting it up around the edges, and letting it fall back into the bowl. Cover tightly and refrigerate overnight, you can refrigerate up to 2 days at this point.

Generously butter and flour a kugelhopf mold. Place almond slices around. Place dough into the mold, as flat as can be, gently press. Cover the mold with buttered parchment paper and wait until dough comes almost to the top, about 4-5 hours.

Preheat oven to 375 F degrees. Bake cake for 10 minutes. Cover loosely with aluminum tent and bake 15-20 more minutes, until inserted toothpick comes clean.

Let cake cools for 10 minutes, then take out of the mold. When cake is ready, sprinkle with powder sugar.

Bon appetite !!




                                                            CUSTARD CREAM & CHOCOLATE CAKE BITES
                                                       Makes 10 Cakes
                                                       243 Calories Per Cake

I grew up with an excellent baker..My mom.. Every single day, she was spending hours for baking impressive cakes and cookies just for making us happy..This wonderful women 82 years old right now.. NO, she is not baking like used to be.. Maybe just for special occasions.. But still an amazing baker in our heart.. Last year when she was visiting us,  it's the first time she told me she is missing something so badly; mini two bites cakes - she called " princess cakes"- that she was eating in her high school years with friends whenever they went to bakery.. Can you believe this, my mom can't bake or find these cakes any more; but dreaming everyday to taste them again.. It became the most important task for me to find these delicacy's recipe.. But must be exactly same in and out, other than she has disappointed.. If you consider she kept this secret all those years for herself, until last year.. It must be really good, NO must be excellent.. So I've been searching this secret for over a year with no success.. Suddenly magic happened when I was reading completely different article- not even food related- it was mentioning about these mini cakes.. It wasn't any recipe, but information was good enough for me to try.. This is how these wonderful soft pillow-y custard cream stuffed cakes born.. First of all my mom was completely right about them, mind blowingly flavorful, addictive and decadent.. And second, definitely unforgeable- plus how many cakes have a story behind them ?- This recipe is secure right now, and waiting to approval from master..

You will have left over corners from cake and custard cream.. You can just layer them in a glass or bowl, and enjoy like pudding..

Ingredients For Cake:

4 organic eggs
1 cup organic sugar
1/2 cup organic soy milk or any kind milk
1 cup organic unbleached all purpose flour
1 teaspoon baking powder ( sifted )
3 tablespoons organic cacao powder( sifted )
3-4 tablespoons Callebaut white chocolate, for garnish

Preheat oven to 375 F degrees. Prepare baking sheet with a parchment paper.

In a small bowl, whisk flour, baking powder and cacao powder. Set aside.

In a standing mixer, with wire attachment, add eggs and sugar. Beat eggs until pale and fluffy. Add milk and flour mixture, mix until just combined.

Pour cake batter into parchment paper lined baking sheet, level with a spoon. Bake cake for 20-25 minutes. Let it cools.

When cake is completely cool, cut with cookie cutter. Spread custard cream in between, and make cake sandwiches. Spread mascarpone cream around, and cover with chopped pistachios and unsweetened coconut shreds. Finish with melted white chocolate on top.

Custard Cream Ingredients:

3 cups organic soy milk or any kind milk
1/4 cup organic unbleached all purpose flour-sifted
1 tablespoon organic corn starch-sifted
1 organic egg yolk
1/2 cup organic sugar
1 teaspoon organic vanilla extract

In a small bowl whisk corn starch and flour, until combined.

In a saucepan, place milk, sugar and egg yolk. Whisking continously, add flour + corn starch mixture slowly. Cook, keep whisking, when starts to boil add vanilla extract. Simmer cream until thickened. When it cools it will be thicken more. Set aside.

Mascarpone Cream Ingredients:

5 tablespoons mascarpone cheese
3 tablespoons organic homemade coconut cream- cold separated from full fat coconut milk
1 organic lemon, zest and juiced
1 inch long fresh organic ginger, grated
1 organic vanilla bean, seeds only
Couple tablespoons milk to achieve desire consistency 

In a medium bowl, whisk everything together until smooth and silky.

Bon appetite !!




                                                              SPINACH BREAKFAST DONUTS
                                                              Makes 12 Donuts
                                                              167 Calories Per Donut

These oven baked green goodies are our house favorite nowadays.. I totally fall in love with them, because they're super easy to make; everything goes into high speed blender( I don't recommend using food processor for this, because we need really smooth batter ), blend it until smooth and mix with the rest of the ingredients.. That's all.. Second reason why I love to make them; they are healthy as can be.. Oven baked, loaded with spinach which naturally dyes the donuts without any unnecessary coloring ( I never used any coloring in my kitchen )- and you know how I obsess about mixing veggies into just about everything we eat-, they made with only 3 tablespoons coconut oil + 3 tablespoons honey, anddd glazed with matcha -green tea powder.. The last reason; because they are unbelievable delicious, satisfying and irresistible..Do I need to say any other reason to convince you to try them?

Ingredients For Donuts:

1 cup organic almond flour ( if freshly mill from almonds taste better )
1/2 cup organic brown rice flour
1/4 cup organic coconut flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 organic eggs
3 tablespoons organic coconut oil, melted
2/3 cup organic coconut milk-beverage kind not the can version
3 tablespoons honey
2 cups organic spinach
1 teaspoon organic vanilla extract

Preheat oven to 350 F degrees. Lightly grease the donuts pan.

In a high speed blender, add coconut milk, coconut oil, spinach and honey. Blend it until smooth. Add eggs and vanilla and mix until combined.

In a large bowl, mix all the flour, baking powder, baking soda and salt. Add the wet ingredients, and mix gently until smooth. Let donut batter rest for 5 minutes.

Fill donut cavities 3/4 of the way full. Bake them 10-15 minutes. Let them cool in the pan, then remove.

Matcha Glazing:

1 teaspoon organic matcha powder, sifted
1/2 cup organic powder sugar, sifted
1 tablespoon milk, you can add more carefully until reach the desire consistency

In a medium bowl, mix all the glazing ingredients together until smooth. Dip each donut into glazing until coated completely, dry them onto wire rack.

Bon appetite !!




                                                                CRANBERRY COBBLER
                                                                Makes 3 - 6 " Skillet, 6 Servings
                                                                316 Calories Per Serving

This is the easiest and healthiest fruit cobbler recipe ever !! No of course it's not made with 1 or 2 sticks of butter, or cups of sugar; but still had tons of flavor and texture.. You can use any ripe fruit for this recipe - usually peach is the number one candidate -, I picked cranberries and pomegranate jewels; because of I had frozen cranberries from the holiday season + craved some sweet and sour taste together..Andddd peaches are not in their season.. Two different texture and flavor parts make this dessert special; juicy fruity bottom part and sugar cookie / pie crust top come together deliciously.. Especially if you serve them in individual pans, and top with dollop of mascarpone cream or vanilla ice cream, believe me you will reach the Nirvana.. They're amazing for any family gatherings, casual week nights or Easter brunch.. After you taste this heavenly juicy cobbler, you can easily find the occasions.. 

Top Dough Ingredients:

3 tablespoons organic unsalted butter, soften at room temperature
1/2 cup organic sugar
1 cup organic unbleached all purpose flour
1 teaspoon baking powder
Pinch of salt
1 organic orange, zest and juiced
2 large organic eggs
1 teaspoon vanilla extract
Handful organic almond, roasted and sliced

Preheat oven to 350 F degrees.

In a mixing bowl, with a spoon beat sugar and butter well until creamy. Beat egg one at a time, mix well. Add orange juice, zest and vanilla extract. Add flour, salt and baking powder. Mix until blended completely. Set side.

Filling Ingredients:

1 bag organic cranberries- 3 cups
1 1/2 tablespoons organic sugar
1 organic orange, juiced and zest

Mix all the filling ingredients together. Place into baking pans evenly. Spoon cake topping over them. Sprinkle sliced almond on top. Bake cobbler for 50 minutes..

Serve them with vanilla ice cream or mascarpone-coconut cream and cranberry-orange compote. Garnish with pomegranate jewels around..

Bon appetite !!




                                                         WHOLE WHEAT CONCHAS
                                                                Makes 9 Conchas
                                                                321 Calories Per Concha

Our Cinco de Mayo tradition; eating delicious Mexican food ( for me good excuse for trying different recipes ), music( mariachis are must have ), margaritas ( we barely drink alcohol, but hey it's a celebration ) and some quality time with friends.. I'm celebrating this for whole week with pure authentic Mexican flavors; but I have to warn you, these are not your grannies conchas.. Definitely not.. Normally conchas -also known as Mexican sweet bread- are loaded with butter-sometimes even margarine- and sugar, but these soft pillows are made in health conscious kitchen with just a right amount of butter-sugar content, and natural spice coloring ( turmeric, matcha and blueberry ).. Even though they are short on butter + sugar, still insanely delicious and tasty especially when they freshly baked and warm.. Perfect pair with cup of tea or coffee, and piece of cheese.. Yes, please try them with aged cheddar cheese; this is game changer.. Sweet and salty combination enhance the flavors, and make you come back for another one, and another one...

Ingredients For Dough:

1 cup organic coconut milk-beverage kind, warm
1 package active dry yeast
1/4 cup organic sugar
1 organic egg
2 1/2 cups organic unbleached all purpose flour
1 cup organic spelt flour
1 teaspoon salt
4 tablespoons organic unsalted butter, cut in small pieces, at room temperature

In a small bowl, add warm milk, sugar and yeast. Mix well, and let them activate for 10 minutes.

In a standing mixer with dough attachment, add flour and salt, mix until combined. Add yeast mixture and egg, mix until combined, than piece by piece add room temperature butter and mix until corporates. Transfer dough into lightly oiled bowl, cover with plastic wrap and let it rise for 1 hour or until doubled in size.

Transfer dough onto lightly floured surface, knead for a minute, divide it into 9 equal balls. Gently roll balls in your palm. Transfer them onto parchment paper lined baking sheet. Brush conchas top with egg wash, than cover with sugar strudels.

Preheat oven to 350 F degrees. Bake them for 20-25 minutes.

Sugar Strudel Ingredients:

1/3 cup organic sugar
2 tablespoons organic unsalted butter, very soft at room temperature
1/2 cup organic unbleached all purpose flour
Touch of vanilla extract
Turmeric, matcha and blueberry sugar -recipe follows

In a mixer or by your hand, mix sugar and butter until creamy and fluffy. Add vanilla and flour, knead until dough holds well. You can divide the strudel and add color spices at this point. If dough is dry you can add teaspoon egg white or if it's sticky add pinch of flour.

In between two pieces of parchment paper, roll out strudel in very thin sheet, cut with desire cookie cutter. Use spatula to transfer them onto concha's top. Cut with knife or razor to shape like sea shell.

Blueberry Sugar:

2 teaspoons organic freeze dry blueberry powder
2 teaspoons organic lemon juice
1 organic vanilla bean, seeds only
1 cup organic sugar

Preheat oven to 175 F degrees.

In a bowl, mix lemon juice and blueberry powder, until became a paste. Add sugar and vanilla bean, mix well. Spread sugar evenly onto parchment paper lined baking sheet. Dry out sugar in the oven for 35 minutes. Break any lumps with spoon or mortar. Let it cool completely, than keep sugar in the air tight container.

Bon appetite !!




                                                       GF STRAWBERRY RHUBARB CURD TARTLETTE
                                                   Makes 6-4" + 2 Big Elliptical Tartlette
                                                   225 Calories in 4" Tartlette


So CUTE !! So DELICIOUS !! These adorable mini tartlets are filled with season's delicacies; rhubarb, strawberries, goji berries and lemon juice. It's a classic curd recipe but of course a healthy version one; made with only 2 tablespoons butter and 1/2 cup sugar in all.. For the crust, I made gluten free tart shells with oat, almond, buckwheat, coconut and banana flour.. They're not just eye candy, unbelievably tasty, refreshing, and surprising.. Let me tell you the whole story.. What will happen when you taste them.. If you remember the movie " Ratatouille ", when food critic journalist got the first bite from his meal, he closed his eyes,  no talking, no reaction, pure silence.. Than he mumbled, cried, got another bite, another one, and he said this taste took him to his childhood days..These tartlets have that kind of taste and flavor.. Kind a out of this world taste.. Super delicate flavors will instantly flash back you to the your mama's kitchen, for sure.. You have to have this taste in your life before you die.. Bucket taste list #1..

Shell Ingredients:

1 cup organic oat flour
1 cup organic almond flour and buckwheat flour mixture
1 cup organic coconut flour and green banana flour
5 tablespoons organic unsalted butter, cold, sliced
14 tablespoons icy cold water
Pinch of salt
1 tablespoon organic sugar

In a food processor, add flour, salt and sugar. Pulse couple of times and mix it well. Add cold butter slices, pulse until just combined. Add cold water, pulse until dough forms, do not over mix, it will make your dough tough. Cover dough with plastic wrap tightly, place in the fridge for 30 minutes.

Preheat oven to 375 F degrees.

Transfer dough onto lightly floured surface, roll out thin sheet, cut on desire shapes. Place dough into tart pans, using fork make holes on the bottom. Bake pie shells for 15 to 20 minutes, start to turn lightly golden on the edges. Let them cool.

Strawberry-Rhubarb & Lemon Curd:

1/2 cup organic sugar
2 tablespoons organic unsalted butter
1 large organic lemon, zest and juiced
1/2 teaspoon organic goji berry powder
1 1/2 cup organic strawberry rhubarb compote juice-recipe follows
Pinch of salt
2 teaspoons organic corn starch
1 teaspoon organic green banana flour
2 organic egg yolks
1 organic egg

Place strawberries, rhubarb and 3 tablespoons sugar in a saucepan. Bring it to a boil, then simmer until rhubarb is soften. Take mixture in a mesh sieve, strain mixture by pressing and mashing with back of spoon. You will use only liquid part, save pulp for breakfast or smoothies.

In a saucepan, whisk rhubarb liquid, lemon juice, zest, sugar, egg yolk, egg, banana flour and corn starch. Cook mixture until before boiling point, add butter, whisk continuously about 5 to 6 minutes until thickened. Let mixture cool a while, stirring occasionally to prevent skin formation on surface.

Meringue Kisses:

2 1/2 egg whites or 5 pullet egg whites
1/2 cup organic sugar
Pinch of salt
1 teaspoon organic white vinegar
1 teaspoon organic vanilla extract

In a standing mixer, fitted whisk attachment; whisk egg whites and salt on medium speed until soft peaks form. Increase speed, add sugar one tablespoon at a time, beat 1 minute, then add vinegar and vanilla, whip 5 minutes until stiff peaks hold. You'll have more meringue batter than you'll need, you can bake them in 200 F degrees oven for future enjoyment.

For tartlets:

Spoon curd mixture into tart shells evenly. Top with blueberries, bee pollens, eatable flowers and meringue kisses. When I pipe the meringue, I paint inside of the bag with beet juice ( beet powder + water mixture ) for extra kick. If you are not serving immediately, keep tarts in the fridge.

Bon appetite!!




                                                   UNICORN FROSTED GF CHOCOLATE & STRAWBERRY CAKE
                                               Makes 8 Servings
                                               504 Calories Per Serving

I'm celebrating the berry season with this gluten free healthy chocolate cake that is crowned with mascarpone & coconut whipped frosting.. I said healthy, because not overly sweet as usual, just minimally sweetened, and made with only 3 tablespoons grapeseed oil.. If you're lucky enough to pick your own strawberries, this cake will taste thousand times better.. I baked it in two 6 inches cake pans, and layered them with meringue frosting, fresh berry mixture and pineapple chunks, then covered with my foolproof honey sweetened mascarpone + coconut whipped frosting which colored naturally by matcha, goji berry powder and red beet powder.. This frosting never disappoints me; always light, delicious, and same consistency with cream cheese and butter frosting - of course without all the unnecessary calories - Easy, healthy, insanely delicious and perfect for summer entertaining.. Hands down, this will be the best gluten free cake you'll ever taste.. Not just gluten free, most importantly guilt free..

Cake Ingredients:

1/2 cup + 2 tablespoons organic sweet rice flour
1/2 cup organic oat flour
1/4 cup + 2 tablespoons organic amaranth flour
3/4 cup organic unsweetened cocoa powder
3/4 cup organic cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
2 large organic eggs
2/3 cup minus 1 tablespoon organic milk
1 tablespoon organic white vinegar
1 teaspoon vanilla extract
3 tablespoons grapeseed oil
2/3 cup hot water

Preheat oven to 350 F degrees.

Prepare 2- 6 inches cake pans by lightly oiling and lining with a round cut parchment paper on their bottom.

Mix milk and vinegar, let it sit for 5 minutes.

Whisk rice flour, oat and amaranth flour, cocoa powder, sugar, salt, baking powder and soda.

In separate bowl, whisk milk and vinegar mixture, eggs, vanilla and oil. Pour this mixture on top of the dry ingredients, stir gently. Pour hot water, mix well until incorporated.

Bake cakes 30 to 35 minutes. Test with toothpick. let them cool for 10 minutes.

Unicorn Mascarpone Frosting:

6 ounces mascarpone cheese
1 can organic full fat coconut milk cream - cold separated from full fat coconut milk, whipped by hand mixer
6 ounces labneh ( drained yogurt )
2 tablespoons honey
1 organic lemon, zest
1 organic vanilla bean, seeds only
1/2 inch long organic fresh ginger, grated

In a bowl, mix everything until smooth. Separate in 3 bowls, and color by matcha, goji berry powder and hibiscus or red beet powder.

Between Cake Layers Frosting:

1 cup meringue mixture- check my meringue recipes
1 cup strawberry and  raspberry mixture
1/2 cup organic pineapple chunks

Mix all the ingredients until blend together.

Bon appetite !!




                                                                      GF STRAWBERRY SHORTCAKE
                                                                Makes 8 Servings
                                                                566 Calories Per Serving

In our home strawberry shortcake has been always a classic sweet for 4th of July.. Of course every year I always change the recipe a bit; sometimes I use sweet juicy peaches, sometimes berries; but always strawberries are the winner.. This year I challenged myself with gluten free dough, and it turned out pretty awesome- worth to be posted- , lightly sweet biscuits layered with light refreshing mascarpone, yogurt and coconut cream frosting, fresh delicious strawberries and drizzled with homemade strawberry + rhubarb compote.. No words can describe this heavenly taste, I think few years from now I'll stick with this recipe.. Please make yourself a big favorite, and skip the store bought biscuits or whipped cream loaded tasteless premade ones..You'll be surprised how easy to make this absolute crowd pleaser treat !! 

Biscuits Ingredients:

1/2 cup organic milk
4 tablespoons organic unsalted butter, very soften at room temperature
3/4 cup organic cane sugar, lightly packed
1 organic egg
1 teaspoon baking soda
Pinch of baking powder
1 1/2 cups organic brown rice flour
3/4 cup tapioca starch or flour
3/4 cup organic potato starch-not potato flour
1/4 cup organic amaranth flour

Preheat oven to 375 F degrees.

In a bowl, mix all the ingredients together, knead until smooth, you may need to add about 1/4 cup more flour ( during rolling out ) if consistency is too wet. Divide dough into 8 equal pieces, or roll out dough with pastry roller about 1/2 inch thick and using cookie cutter, cut 8 rounds. Transfer biscuits onto parchment paper lined baking sheet. Bake for 15 to 20 minutes, or until lightly golden on the bottom and surface. Let biscuits cool down a bit, then cut each one in half. Set aside.

Frosting Ingredients:

6 ounces mascarpone cheese
1 can organic full fat coconut milk cream - cold separated from full fat coconut milk, whipped by hand mixer
6 ounces labneh ( drained yogurt )
2 tablespoons honey
1 organic lemon, zest
1 organic vanilla bean, seeds only
1/2 inch long organic fresh ginger, grated

In a bowl, mix everything until smooth.

Strawberry + Rhubarb Compote:

3 organic rhubarb stalk, peeled and diced
15 organic strawberries, diced
1 organic lemon, zest and juice
2 tablespoons organic cane sugar

In a saucepan, put all the ingredients, bring it to a boil, then reduce heat to medium low, simmer until rhubarb is tender. Let compote cool.

For serving, cut biscuits in half, layer with mascarpone frosting, fresh strawberries and compote. Top with other biscuit half, and repeat the same layering. Garnish with fresh herbs.

Bon appetite !!                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

  GF STONE FRUIT SUMMER CAKE
                                                           Makes 8 Servings                                                                                                                                                                                  338 Calories Per Slice                                                                                                                                                                                                                                                                                                                              What makes this cake superb delicious and decadent ? Let me give you a hint; almond + cherry +plum +white peach +fresh ginger infused honey syrup = tons of flavors.. Gluten free -almond flour and brown rice flour mixture- batter wrap around season's stars sweet fruits, dough is not overly sweet, just provides the perfect complement to the fruits natural sweetness, and fruits give extra softness + moisture into the dough almost create like halva kind a taste.. Other best thing about this cake, you can switch one type of fruit for another.. Ohhh did I mention this cake is healthy  -as can be - guilt free, super light, delicious ( dangerously ) and has only 1/4 cup olive oil, 1/4 cup honey ( rest of the sweetness comes from fruits ) and freshly ground almond flour.. Ridiculously tasty, addictive and satisfying.. Summer weekends can not get any sweeter than this..                                                                                                                                                                                                                                                                                                                                                                                                                                                                             Cake Ingredients:                                                                                                                                                                                                                                                                                                                                                                                                1 1/4 cups organic almond or hazelnut flour                                                                                                                                         3/4 cup organic brown rice flour                                                                                                                                                            4 organic eggs                                                                                                                                                                                       1/4 cup extra virgin olive oil                                                                                                                                                                   1/2 organic lemon, zest                                                                                                                                                                         2 teaspoons baking powder                                                                                                                                                                 Pinch of salt                                                                                                                                                                                           1/4 cup organic coconut sugar                                                                                                                                                              1 cup water                                                                                                                                                                                            2-3 slices organic ginger                                                                                                                                                                       2-3 strips organic lemon                                                                                                                                                                     1/4 cup honey                                                                                                                                                                                        1 teaspoon vanilla extract                                                                                                                                                                      1/2 cup fresh organic sour cherries                                                                                                                                                       1 organic plum, sliced thinly                                                                                                                                                                  1/2 cup organic apricot or peach, sliced thinly                                                                                                                                                                                                                                                                                                                                                   In a bowl, mix flour, salt and baking powder.                                                                                                                                                                                                                                                                                                                                                      In a saucepan, add water, ginger, and lemon strips, bring it to a boil for 2-3 minutes, then add honey, mix well. Let mixture keep warm on side.                                                                                                                                                                                                                                                                                                                                                                                                      In a standing mixer, fitted with wire attachment, mix eggs and sugar until pale and creamy, add oil and vanilla extract. Slowly add flour mixture, mix until combine. Add warm water mixture, just lightly mix. You'll have thin / watery batter than regular cake batter. Fold fruits into cake batter gently.                                                                                                                                                                                                                                                                                                                                                            Preheat oven to 350 F degrees.                                                                                                                                                                                                                                                                                                                                                                          Pour cake batter into lightly oiled and parchment paper lined cake pan. Bake cake for 45 to 50 minutes, until inserted toothpick comes clean.                                                                                                                                                                                                                                                                                                                                                                                                        Before serving, top with sliced stone fruits and garnish with powder sugar.                                                                                                                                                                                                                                                                                                        Bon appetite !!                              
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