Browsing Tag

dessert

Strawberry Shortcake

Make this totally unforgettable summer dessert Strawberry shortcake completely from scratch. With only a handful of basic ingredients, you can make tall fluffy sweet biscuits. Layer them with juicy strawberries and 3 ingredient fresh whipped cream.

Strawberry Shortcake

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Ingredients

Cake

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 eggs separated
1 tsp lemon juice
1 1/4 cups sugar
1/2 cup butter unsalted and softened
1 tsp vanilla extract
1/2 cup oat milk

Vanilla Strawberries

1/2 tsp vanilla extract
1 1/2 cup sliced fresh strawberries
1 tbsp sugar

Whipped Cream

1 1/2 cups whipping cream
1 tbsp sugar
1 tsp vanilla extract

Garnish

Fresh strawberries, whole or cut into wedges for garnish

Instructions

Cake

Preheat the oven to (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff peaks form. Set aside. In a third bowl, beat the remaining sugar, butter, egg yolks, and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the oat milk. Stir a quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan. Bake for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Unmould immediately and let completely cool on a wire rack.

Vanilla Strawberries

Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod. In a bowl, combine the strawberries, sugar and vanilla extract. Set aside.

Whipped Cream

In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.

Assembly

Cut the cake in half horizontally to make two slices. Spread 1 cup of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.

Chickpea Blondies

Healthy chickpea blondies made with chickpeas, nut butter, pure maple syrup and chocolate chips. The chickpea cookie dough is both gluten free and vegan!

Have a look at the tiktok video I made to show you how I baked these up!

@thespoonfulofhoney
Chickpea Blondies #baking #bakingwithbaby #🐝 #chocolate
♬ Food – Densky9

Chickpea Blondies

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Prep Time 10

Cook Time 25

Servings 8

Ingredients

1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup nut butter
1/3 cup maple syrup
2 tbsp vanilla extract
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp kosher salt
1/3 cup vegan chocolate chips
1 tsp coconut oil
1 tsp course sea salt for sprinkling

Instructions

Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
In a food processor, or vitamix add all ingredients except chocolate chips and coconut oil. process until batter is smooth.
Place chocolate chips and coconut oil into double brioler and cook until melted.
Spread batter evenly in prepared pan then spread the melted chocolate coconut oil mixture on top.
Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.
Cool pan for 20 minutes on wire rack. Sprinkle with coarse sea salt then cut into squares. Makes 8 blondies. Store covered in the fridge for up to 3-5 days.

Black Bean Chocolate Brownies

Easy vegan black bean brownies that are so simple, and unbelievably fudgy and decadent. No one would guess that black beans are the main ingredient!

Black Bean Chocolate Chip Brownies

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Prep Time 15

Cook Time 40

Ingredients

2 15-oz can Black Beans rinsed and drained
2 Flax eggs (2 Tbsp Ground Flaxseed meal + 6 Tbsp Hot Water)
1/2 cup Canola Oil
2 tsp Vanilla Extract
1/2 cup All Purpose Flour
3/4 cup Cocoa Powder unsweetened
1 1/2 cup Coconut Sugar
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Coffee grounded
1 cup Chocolate Chips

Instructions

Preheat the oven to 350 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with parchment paper. Grease the parchment paper.
Prepare flax eggs by mixing 2 tbsp of ground flaxseed meal with 6 tbsp of hot water. Let it sit for a minute to become sticky.
Drain and rinse black beans and puree in a food processer or blender along with flax eggs, vanilla extract, and canola oil.
In a separate bowl, combine all-purpose flour, cocoa powder, sugar, baking powder, salt, and ground coffee. Add the dry ingredients to the wets, then stir in chocolate chips.
Pour in batter and sprinkle on more chocolate chips directly on top of the brownies. Bake on the lower rack for about 40 minutes, until a toothpick inserted in the center comes out mostly clean. Cool the brownies in the pan on a baking rack.
Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 squares.

Rustic Apple Galette

I love having any excuse to make apple anything. So when I came across some pictures of these rustic apple-cinnamon tarts the other day I knew I had to make them. The key thing for this tasty dessert is having a great homemade pie crust. Happy baking everyone!

This Rustic Apple Galette is easier than pie, but just as delicious. Drizzled with a Salted Maple Glaze and served with a scoop of vanilla ice cream, this is the tastiest way to eat the season’s best apples.

Be sure to check out my homemade pie crust recipe on the blog.

Rustic Apple Galette

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Prep Time 25

Cook Time 55

Servings 6

Ingredients

4 Apples peeled and thinly sliced
1 tsp Vanilla Extract
1/2 tsp Cinnamon
1 tbsp All-Purpose Flour
1/2 tsp Salt
1 Egg beaten well
2 tbsp Coconut Sugar
Homemade Pie Dough (listed on the blog)
1/4 cup Pecans chopped

Maple Glaze

2 cups Powdered Sugar
4 tbsp Unsalted Butter melted
2 tbsp Maple Syrup
1/8 tsp Salt
2/4 tbsp Oat Milk or to desired consistency

Instructions

Put the apples in a large bowl. Toss with ¼ cup coconut sugar. Taste the fruit; if it’s more tart than you like, add up to 2 tsp. more sugar. Add the flour, vanilla extract, cinnamon, and salt and toss until everything is evenly mixed.
Roll out your dough until about 1/2 inch thick. Heap the apple mixture in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar directly on the dough and fruit. Line baking sheet with parchment paper. Then bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. In the last 10 mins sprinkle pecans loosely over the top of the galette.
(It’s all right if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving. 15 minutes before serving make the maple glaze to drizzle over top.
To make the glaze, mix together powdered sugar unsalted butter, maple syrup, salt and oat milk to desired consistency

Homemade Pie Crust

Finding a pie crust consistency that works perfectly is not an easy task. Luckily, the recipe I’m about to give you is fool proof! I’ll admit that the first time I made pie, years ago, it was a complete disaster. I blame myself for being a terrible reader of instructions. Even though Pie has its challenges, it’s definitely not impossible. Hopefully you’ll have the same luck with the recipe below as I have!

Homemade Pie Crust

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Prep Time 1 15

Ingredients

1 1/4 cup All-Purpose Flour
1 tbsp Sugar
1/2 tsp Salt
1/4 cup Vegetable Shortening cut into ¼-inch pieces and chilled
1/4 cup Unsalted Butter + 2 tbsp cut into ¼-inch pieces and chilled
3 tbsp Cold Water

Instructions

Process flour, sugar, and salt in a food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until the mixture resembles coarse crumbles. Transfer to a large bowl.
Sprinkle 3 tbsp water over flour mixture. Using a rubber spatula, stir the mixture until dough forms. Form dough into a 4-inch disk, wrap tightly in plastic wrap and refrigerate for 1 hour or up to 2 days (dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature being using)
Let the chilled dough soften slightly at room temperature, about 10 minutes. Roll out dough into a 12-inch circle. Transfer dough to 9-inch pie plate, fold the edge of dough under itself so the edge is flush with the outer rim of plate, and flute edges. Refrigerate for 40 minutes and then freeze for 20 minutes. Heat oven to 375 degrees.
Line chilled pie shell with 12-inch aluminum foil, folding foil over edges of the dough. Fill with pie weights and bake for 20 minutes. Remove foil and weights, rotate plate, and continue baking until crust is golden brown 7-10 minutes. Let cool to room temperature.

Chocolate Almond Butter Bars

Thick and chewy Chocolate Almond Butter Bars will make your tastebuds swoon. So much chewiness packed into one little bar that’s easy to take on the go!

Chocolate Almond Butter Bars

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Prep Time 15

Cook Time 25

Ingredients

1 cup Coconut Sugar
1 cup Almond Butter
2 tsp Vanilla Extract
1/4 cup Oat Flour
1/4 cup Rolled Oats
1 1/2 Baking Powder
1/4 tsp Sea Salt
1/4 cup Oat Milk + 2 tbsp
1/2 cup Chocolate Chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Line an 8×8 baking dish with parchment paper, making sure the paper hangs over the sides.
In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high using a stand or hand mixer with the paddle attachment on.
In a small mixing bowl, whisk together the oat flour, rolled oats, baking powder, and sea salt.
Add the oat flour mixture. Then, pour the oat milk over the oat mixture and begin beating on low and increase speed to medium. Beat until just incorporated. Add the chocolate chips and stir to incorporate.
Transfer the dough to the lined pan and use your fingers to press evenly into the bottom. Sprinkle the top of the cookie dough with another tablespoon of chocolate chips.
Bake for 25 minutes or until the edges are golden. Let cool completely in the pan. Then, remove bars by grasping the edges of the parchment paper. Slice and enjoy!