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Category Archives: Dessert

Pulled Chicken Tacos

May 23, 2017

I love making tacos- especially pulled chicken or pork… chicken being healthier, I tend to make them more often. I made a delicious crunchy cole slaw to go on top…

  • 1 pound chicken thighs, skinless, with bones

Spice Rub

  • 2 teaspoons ancho chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons salt

Mix all the spices in a small bowl. Sprinkle all over the chicken thighs and marinate for 2 to 3 hours in the fridge.

  • 2 tablespoons extra light olive oil
  • 1 medium onion, sliced thin
  • 3 garlic cloves, grated
  • 1 cup blood orange juice (regular orange juice will work as well)
  • 2 cups tomato sauce (preferably homemade)
  • ½ cup cilantro, chopped
  • Salt
  • Pack of small tortillas

Heat a medium saucepan with olive oil. Brown the chicken pieces on high heat on both sides. Reduce heat and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the orange juice to deglaze. Mix well and add the tomato sauce. Bring to a boil and cover with lid. Lower to a simmer and cook for 25 minutes. Take the lid off and turn the heat off. Let the chicken pieces cool. Take out the pieces and shred with a fork. Return to the pan and bring back to a boil to cook any extra moisture. Check for salt and garnish with cilantro. Assemble the tacos with the pulled chicken and top with cabbage slaw.



Blood Orange Olive Oil Cake with Cardamom

February 28, 2017

My blood orange obsession continues with this yummy cake- I love citrus with cardamom, so I tried it in this recipe and it was a big success!

  • 1¼ cups all-purpose flour
  • ¾ cup raw sugar
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 large blood orange
  • ½ teaspoon cardamom powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Confectioners sugar for dusting

Preheat oven to 350 degrees F. Grease, line with parchment paper, grease again and flour a 9- inch round cake pan.

Blend sugar and eggs in a standing mixer on medium speed until blended and light- about 2 to 3 minutes. Add olive oil, vanilla extract, blood orange juice and zest. Blend until light and smooth. Whisk together the flour, cardamom powder, baking powder, baking soda and salt in another bowl. Slowly add the dry ingredients to the mixer and mix on low to incorporate. Pour into the cake pan and bake for 30 minutes. Let cool and dust with confectioners sugar.

Blood Orange Compote

  • 4 blood oranges, peel and supreme (section into segments), juice included
  • 1 teaspoon honey

Add the orange segments, juice and honey to a small bowl. Let sit for an hour.

  • 1 cup whipped cream

Serve the cake with some blood orange compote and a dollop of whipped cream.


Orange Pumpkin Trifle

December 20, 2016

This is a delicious dessert to make for the holidays!

Orange Curd (Recipe from Food and Wine)

  • 3 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • ¼ cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 1 stick cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Pumpkin Bread

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ cup extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Slice the bread into ½ inch slices.

  • 1 cup whipping cream
  • 1 cup mascarpone cheese
  • 3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

  • Segments of 3 large navel oranges plus a few more for garnish
  • ½ cup fresh orange juice

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Drizzle the layer with some orange juice. Divide the orange curd into three parts and spread one part onto the cake. Divide the orange segments into three piles and add the first pile onto the curd. Repeat twice more and top with the whipped cream. Garnish with a few orange slices. Chill in the fridge, preferably overnight.

Coconut Barfi (Coconut Dessert)

October 26, 2016

Delicious dessert for Diwali.. super simple and delicious!

  • 2 cups fresh ricotta cheese (full fat)
  • 4 to 5 cardamom seeds, crushed
  • 2 tablespoons coconut oil
  • 2 cups dried unsweetened powdered coconut (grind shredded coconut in spice grinder)
  • 1 cup sugar
  • 1/3 cup pistachios, chopped
  • 1 9 inch round pie dish, spread some butter all over and keep aside

Add the coconut oil to a medium heavy on a medium heat. Once the oil melts, add the ricotta cheese. Cook on medium heat, constantly stirring for 5 to 10 minutes. Add the cardamom seeds, powdered coconut and sugar. Cook on medium heat while stirring for another 5 minutes or till the sugar melts. Transfer the mixture to the pie dish and smooth the surface with a knife. Add the pistachios over the top and cover with plastic wrap. Let it set in fridge for 2 to 3 hours before cutting into 2 inches squares. Serve room temperature.

Honey Orange Walnut Cake- Great for Rosh Hashanah

October 2, 2016

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

  • 1 ¼ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

  • ¾ cup raw sugar
  • 1/3 cup extra light olive oil
  • 1 egg
  • ¾ cup 1% milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

  • 1 cup honey
  • ¼ cup water
  • ¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Watermelon Sorbet with Yogurt

September 7, 2016

This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!

  • 4 cups watermelon, cut up and frozen overnight
  • ½ cup full fat yogurt
  • 2 to 3 tablespoons honey
  • 2 to 3 tablespoon lemon juice

Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.

  • 1 cup blueberries
  • 1 tablespoon sugar
  • ½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
  • 2 tablespoons fresh mint, chopped

Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.

Serve with the sorbet.

Mango Raspberry Pavlova

June 29, 2016

This is an amazing dessert to enjoy in the summer. It looks a bit hard but it really isn’t.. just a few steps including making the meringue.. Definitely worth a try!!

  • 6 egg whites
  • 1¼ cups fine sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch

Preheat oven to 250 degrees F.

Trace an 8 to 9 inch circle onto parchment paper. Place the parchment paper on a cookie sheet. Transfer the egg whites to an electric mixer and beat the eggs till soft peaks form. Gradually add the sugar, vanilla extract and cornstarch and beat till firm peaks form. Transfer the beaten egg whites onto the traced circle, carefully spreading the mixture inside the circle. Create a slight depression in the center for the filling. Bake in the oven for an hour, or till the meringue feels firm to the touch. Leave the oven door open and cool the meringue in the oven.

  • 1 cup whipping cream
  • 1 cup fresh mango
  • 2 tablespoons raspberry liquor
  • Juice of half a lemon

Whip the cream till stiff peaks are formed. Blend fresh mango, raspberry liquor and lemon juice till smooth. Fold the mango mixture into the whipped cream. Refrigerate.

  • 1 cup fresh mango, chopped
  • 1 cup fresh raspberries
  • 1 teaspoon sugar
  • Juice of half a lemon

Transfer the mango and raspberry to a small bowl. Add the sugar and lemon juice. Mix and let sit for an hour. Right before serving, place the meringue onto a serving platter. Add the mango whipped cream and then place the fruit on top. Serve immediately!