Tag: vanilla extract
Black Bean Brownies with Coconut Oil
Brownie- take 2- I changed it up this time with coconut oil and coconut sugar. My daughter gave it a thumbs up. You can have some without thinking twice.. good for you and delicious!!
- One 15 ½ ounce can black beans- strain and rinse well
- ¼ cup coconut oil
- 3 large eggs
- ¾ cup coconut sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1/3 teaspoon salt
- ½ cup semi-sweet chocolate- grated
Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.
Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, coconut sugar, cocoa, vanilla extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.
Brownies with Black Beans- For Passover…
- One 15 ½ ounce can black beans- strain and rinse well
- ¼ cup extra light olive oil
- 3 large eggs
- ¾ cup evaporated cane sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon baking powder
- 1/3 teaspoon salt
- ½ cup semi-sweet chocolate- grated
Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.
Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, cane sugar, cocoa, vanilla extract. almond extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.
Blood Orange Olive Oil Cake with Cardamom
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.
Mango Raspberry Pavlova
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!
Healthy Pumpkin Oatmeal Muffins
My daughter has been eating oatmeal for breakfast for many many years and then all of a sudden she announced, she was done with oatmeal and does not want to eat it again! So, I had to think about breakfast as I feel it is very important to give her a healthy start to the day. She loves anything with pumpkin flavor, especially this time of year- so I looked at a few recipes and came up with the following. These delicious muffins have whole wheat flour, oats, coconut oil, walnuts and dark chocolate. I make a batch that results in approximately 14 muffins and I am set for a while. A muffin, some fruit and a glass of milk and she is all set for the morning!!
- 2 cups whole wheat flour
- 1 cup old fashioned oats
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup full fat yogurt
- ½ cup full fat milk
- ¾ cup pumpkin puree
- 1 cup brown sugar
- 1/3 cup coconut oil
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup walnuts, chopped
- ½ cup dark chocolate, chopped
Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.
In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and sugar. In a glass bowl, melt the coconut oil and add the yogurt, milk, pumpkin puree, egg and vanilla extract. Whisk well and add to the dry ingredients. Add the walnuts and chocolate. Mix well and divide batter between the muffin cups. Bake for 15 to 18 minutes or till the toothpick comes out clean.
Banana Bread with Coconut Oil
This is the most delicious banana bread. I changed up my regular recipe to included coconut oil and coconut sugar. If you want to indulge.. definitely make this recipe. The great thing is that it is not completely bad for you…
- 1¼ cups unbleached white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup coconut oil, at room temperature, plus more for preparing the pan
- 1 cup coconut sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- ½ cup toasted walnut pieces
- ½ cup milk or dark chocolate, chips or grated
Sift the flour, baking soda, cinnamon and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9X5X3 inches loaf pan with coconut oil. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the coconut oil and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate pieces and transfer 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.
Cranberry and Orange Trifle
So, Valentine’s Day is on Saturday. I though I would do a few desserts this week. I am not a huge Valentine’s Day celebrator.. but any I will take any excuse to make a great meal and an amazing dessert. So here is my favorite- a trifle.. well, why not??
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.
Cranberry Filling
- 12 ounces bag of fresh cranberries
- 1 cup orange juice
- 2/3 cup sugar
- 1 teaspoon vanilla extract
Transfer cranberries, orange juice and sugar to a saucepan. Bring to a boil and simmer for about 10 to 15 minutes or till the cranberries have burst open. Turn the heat off and add the extract. Mix well and refrigerate. Take a quarter cup of the cranberries out for garnish.
- 1 packaged or homemade pound cake, cut in 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.
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). Divide the cranberry filling into three parts and spread one part over the cake. Divide the orange curd into three parts and spread one part over the cranberry filling. Repeat twice more and top with the whipped cream. Garnish with the cranberries. Chill in the fridge, preferably overnight.