** Healthy Orange Glazed Carrot Cake **

Been trying out new recipes, healthy and with sugar subs. As much as I can, I have been trying  to cut off gluten. Since I’ve started this week, with very  low gluten, I feel amazing. As for desserts, I still used flour and until I find the proper subs for it I will be using it in my recipes. So since we all try to live a healthy lifestyle and yes we all want desserts, I’ll be helping out with the sweet stuff :D any savory things I do too, will also be shared ;)

So recipe of the week: Orange Glazed Carrot Cake. Healthy, moist, and oh so addicting.

Molasses Cake

Ingredients

  • 2/3 cup melted coconut oil – or you can use 1 tbsp of any oil you prefer. I used 1 Tbsp of extra virgin olive oil
  • 3/4 cup honey
  • 1/4 cup molasses
  • 1/3 cup Greek yogurt plain (full, low, or zero fat)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups of flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 3 cups shredded carrots
  • Orange Glaze
  • 2 tablespoons cornstarch
  • Dash of salt
  • 1 teaspoon lemon juice
  • 1/2 cup fresh orange juice, no sugar added
  • 1/4 cup honey or agave
  • 1 tablespoon orange zest

Directions

Preheat oven to 177 ºC.

In a medium mixing bowl whisk together flour, soda, baking powder, salt, cinnamon, ginger and walnuts. Set aside.

In a large mixing bowl, cream together oil, honey and molasses on medium speed. Add yogurt, eggs and vanilla, mix until well combined, about 2 minute. Add dry ingredients to wet mixture and continue beating on medium speed until combined, scrap the bowl while mixing. Stir in carrots. Pour batter into well greased and floured Bundt cake pan or any pan of your choice.

Bake for approximately 1 hour or until a tooth pick inserted comes out clean (mine took about 45 mins). Remove from oven and allow to cool about 30 minutes. Invert onto cake plate and continue cooling.

*Glaze

Combine cornstarch and salt in a medium saucepan. Slowly stir in juices and honey, stir until smooth. Add orange zest and cook over medium heat until thick and glossy. Cool and drizzle over cake. Garnish with shavings of orange peel if desired.

** you can always add roasted walnuts, almonds, or hazelnuts to the batter for a nutty flavor. 

** store in the fridge for up to 1 week, that’s if it lasts ;)

** if you are following a healthy lifestyle, you can eat a piece (size of two fingers) every day 

Recipe: Skinnyms.com

BON APPÉTIT

*!* Chocolate Chip Nutella Cookies *!*

Cookies are an addiction. Any cookie, chocolate chip cookie, peanut butter cookies, red velvet cookies, so what if cookies came in with Nutella???? Addict much?? ;)

Fun, chewy, and oh so moist, that’s how I love my cookies. Baked at the right temperature and time, you can never go wrong! Let’s just say, no one will ever turn down a cookie :D

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 Chocolate Chip Nutella Cookies

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup  light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup  Nutella, divided*
  • 2 and 1/3 cups all-purpose flour
  • 1 and 1/4 teaspoons baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/4 cups semi-sweet chocolate chips, divided
  • sea salt, to taste

Directions:

  1. Preheat oven to 177 ºC. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.
  3. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g) of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
  4. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.
  5. Cookies stay fresh covered at room temperature for up to 1 week

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Reference: Sally’s Baking Addiction 

BON APPÉTIT

❤ ❤ Valentine’s 2015 ❤ ❤

First off, I would love to wish each and everyone of you a HAPPIEST VALENTINE’S DAY! Valentine’s is everyday for me, spreading the love to make me and everyone else happy!!!! What’s more fun than that??? other than yoga and baking, and then EATING YOUR OWN BAKINGSSSSSS  !!!!!!!!

So this Valentine’s I went for a cliche recipe, but adjusted in some way ;) They were so much fun to bake, and oh so very yummy this morning with an EXTRA-LARGE cup of coffee!!!!!!

❤ RED VELVET WHOOPIE PIES WITH CREAM CHEESE ❤

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 Red Velvet Whoopie Pies 

♥ 2 1/4 cups all-purpose flour

♥ 1/4 cup Dutch-processed cocoa powder 

♥ 1/2 teaspoon baking powder

♥ 1/2 teaspoon baking soda

♥ 1/4 teaspoon salt

♥ 3/4 cup (170 grams) butter, room temperature

♥ 1 cup granulated white sugar

♥ 1 large egg, room temperature

♥ 1 teaspoon pure vanilla extract 

♥ 3/4 cup buttermilk – if you don’t have any like I don’t: use 1 cup of milk + 1 tablespoon of white vinegar and let it set for 10 mins, then use as much as you want for the recipe

♥ 1 tablespoon liquid red food coloring

 Cream Cheese Filling 

♥ 1/2 cup (113 grams) unsalted butter, room temperature

♥ 8 ounce (227 grams) cream cheese, room temperature

♥ 3 cups confectioners’ (powdered or icing) sugar, sifted

♥ 1 teaspoon pure vanilla extract

 

♥♥♥ Red Velvet Whoopie Pies: Preheat oven to 190 °C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

Ina large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. 

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop, i used a big one) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes (but since I used a big ice cream scoop they took about 20 mins) or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

♥♥♥ Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners’ sugar, and continue to beat until smooth and creamy.

♥♥♥ To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.

Makes about 17 sandwich cookies, in my case since I used a Big ice cream scoop I got 12 

 

Recipe taken from JOY OF BAKING! 

 ❤  BON APPÉTIT and HAPPY VALENTINE’S  ❤ 

** Soufflé à la Vanille **

Who knew a Souffle could be this easy to prepare? The only thing you need to watch out for, is to eat it fast because it tends to fall quickly. And as Euginie states in her video– “le souffle n’attend pas, on attend le souffle”. The souffle doesn’t wait for us, we wait for the souffle :)

So anyways, as a first attempt for le souffle, it was a success. It wasn’t fancy shmancy with the taste, just a regular vanilla souffle. But does it stop here with me? I think not ;) there’s a long list of souffles i’m ready to give a try and let you know all about it :D

As hard you may think it is, it was quite easy! BTW, any ideas for Valentine’s Day??? Well, I’m trying out a new recipe as well.. Stay tuned next week for something very red and yummy ;)

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Ingredients

  • 1 tablespoon softened unsalted butter (14g)
  • 1 tablespoon all-purpose flour (10g)
  • 1/2 cup milk, hot (120 ml)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons caster sugar (30g)
  • 2 eggs, medium-sized, separated
  • Pinch salt
  • Confectioners’ sugar, to serve
  • Additional butter and sugar to prepare the ramekins

Instructions

1. PREPARE RAMEKINS
    • Brush the ramekins with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar. And shake out any excess; set aside.
2. BECHAMEL SAUCE (white sauce)
    • Over medium heat, add butter in the sauce pan and melt it. Add in the flour and cook for 1 minute stirring with a wooden spoon. This is white roux.
    • Remove the pan from the heat, gradually add hot milk, and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. The sauce should form ribbons. This is white sauce. Remove from the heat.
    • Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. The sauce pan is still warm, so pour the sauce into a separate bowl to prevent unwanted evaporation; set aside.
3. MAKE FRENCH MERINGUE
    • Whisk egg whites. It is not mixing. It is incorporating the air. Keep whisking until firm peaks form. Add gradually sugar while slowly whisking. Keep whisking until soft peaks form. This is French meringue. It takes about 20 minutes with hand.
4. COMBINE (2) AND (3)
    • Add about one third of the French meringue into the white sauce and whisk until homogeneous. Then, pour all white sauce into meringue and whisk until just combined. Be careful not to crush the delicate meringue.
5. BAKE
    • Spoon the mixture into ramekins. Run thumb around inside of rim. This will help the soufflé to rise straight. Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.
6 SERVE
  • Place on a plate because ramekins are very hot. Dust with confectioners’ sugar and serve immediately out of oven.

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Here’s the Video for more help, makes it all absolutely easy!

Recipe take from: Euginie Kitchen 

BON APPÉTIT

 

** World Nutella Day 2015 **

This time, I remembered the day… Nutella Day… World Nutella Day :D

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I remembered yesterday afternoon, got a jar, found an easy recipe, and voilaaaa… I made a loaf with Nutella swirls.

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well yea, JIF is good for peanut butter only ;)

But here’s my loaf :D

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Loaf with Nutella Swirls:

{{reference: Pass The Sushi }}

Ingredients:

– 2 1/2 cups of flour sifted

– 1 tsp of baking powder

– 1/4 tsp of salt

– 2 eggs at room temperature slightly beaten with 1 tsp of white vinegar

– 1 cup of granulated white sugar

– 1 tsp of pure vanilla extract

– 1/2 cup of coconut milk (you can substitute with any desired milk – almond, regular, or even soy milk)

– 90 grams of butter melted and cooled

– 1/2 cup of Nutella

optional:

– 2 ripe bananas but decreased the milk to 1/4 cup 

– 1/2 cup of crushed almonds or hazelnuts 

Preparation:

1- Preheat your oven at 177 ºC and spray your loaf pan and set aside. You can butter it and dust with flour if you prefer.

2- In a bowl, mix your dry ingredients and set aside

3- In the bowl of your stand mixer, beat the eggs and sugar for about 3 mins on high speed. You will get a big ribbon like mixture. Add the vanilla and butter and beat until just mixed (if you are using bananas, now is the best time to add them). Add the dry ingredients and milk gradually. Beat just until they are all mixed; do not over beat! (If you were using nuts then now it’s the best time to fold them in.)

4- Transfer batter into prepared pan. Heat the Nutella in a microwaveable bowl for 15 secs. Remove, stir, and reheat for 15 more seconds. Nutella must be runny. Add over the batter and using a butter knife swirl it. Bake for 25-30 mins or until inserted toothpick comes out clean. You can serve immediately with an extra dollop of Nutella or heat up any leftovers with your morning coffee :D

BON APPÉTIT

** Nutella Has YOUR Name **

Get  your label on your Nutella Jar :D

Link >>>>https://www.facebook.com/NutellaMiddleEast 

Here’s Mine

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I’m so gonna enjoying spooning you ;)

BON APPÉTIT

** Whoopie PIE Cake **

Yes, a whoopie cake. As I sit on my desk trying to share this with you, my arms are pretty sore from all the Chaturanga and planking exercises I’ve been doing lately. Gotta love Yoga soreness :D So back to our main topic, a whoopie cake! I, Phatima, made marshmallow fluff from scratch. I know it’s probably no big deal, but O-M-G, it’s just too pretty! An egg white and a little bit of corn syrup, and voila >>> marshmallow FLUFF!!!! ** it’s soooo fluffly i’m gonna die — despicable me :D **

The original recipe from Cookies and Cups, states to use cake box. But as for me, I just love things from scratch:) So here goes, 2 chocolate cakes over each other with some marshmallow fluff filling and chocolate ganache topping. Ok, here’s the funny part! I’ve been baking for what now, 6 yrs, I never learn that when I take the cakes out of the oven I have to wait for them to COOL down before I can add any filling. So I added the marshmallow fluff, and it melted all the way to the sides. So I removed the cakes cleaned up around the mess, and the fluff was mixed with crumbs. Anyways, they still ate it and it was still good to devour.

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For the Cakes: 

– 3 cups of flour

– 2 cups of sugar

– 3 large eggs at room temperature lightly whisked with 1/4 tsp of white vinegar

– 1/2 tsp pure vanilla extract

– 1/4 cup of cocoa powder

– 1 tsp of baking soda

– 1 tsp of baking powder

– 1/4 tsp of salt

– 1 cup of warm water

– 100 grams of melted butter

For the Marshmallow Fluff:  10520791_416204865202359_3662022918371802050_n

– 3/4 cups of light corn syrup

– 1 egg white

– 3/4 cups of powdered sugar

– 1/2 tsp of pure vanilla extract.

For the filling:

– 1 cup of butter at room temperature and cut into cubes

– 2 cups of powdered sugar

– marshmallow fluff

For the Ganache: 

– 1 cup of fine chopped chocolate or chocolate chips

– 1/2 cup of cream

 

Preparation:

1- Preheat  your oven at 177 deg C and butter 2 9 inch cake pans, you can use round or rectangular, your choice. Set aside.

2- mix the dry ingredients: flour, cocoa powder, salt, baking powder and baking soda. Sift and set aside. In the bowl of your electrical mixer, beat the sugar and eggs for about 5 mins. Add the vanilla and melted butter, and beat for 20 seconds. Add the flour mix and warm water in 3 additions, starting with the flour and ending with the flour. Beat until they are just incorporated. Transfer the batter into the prepared pans and bake for 25 – 30 mins until inserted toothpick or skewer comes out clean.

3- for the fluff: beat the egg white and corn syrup for 3 mins until you get a white fluff. add the sugar gradually and beat on low speed and then increase the speed when everything has mixed well. add the vanilla and mix well.

4- now you need to add the butter, i would have used less butter, but for now, add the bits of the butter, and mix well after each addition. add the powdered sugar and beat on low speed until they are all well incorporated.

5- when the cakes have completed cooled, add the filling on top of one cake and add the second cake.

6- for the ganache, boil the milk and then add it to the chocolate. When the chocolate has melted completed and incorporated with the cream, add over the cake. Refrigerate over night.

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BON APPÉTIT