Thursday, November 26, 2015

Wednesday, November 18, 2015

Brown Butter Apple Cranberry Galette: Baked Sunday Mornings

A beautiful flaky and buttery, not too sweet and a cinch to make!
Who could ask for more?

 A perfect rainy day project.
Now, if I only had some ice cream............... 

Recipe here

Baked Sunday Mornings

Until next time

Sunday, November 8, 2015

Salted Caramel Apple Cake: Baked Sunday Mornings

I am going way back on this one.  I love to bake along with the Baked Sunday Mornings group when I can, although there have been so many wonderful bakes that I have missed for one reason or the other and this delicious looking cake was one of them.  This recipe can be found in the Baked Explorations cookbook and the recipe is not "salted" but since I was going rogue, I thought I may as well go full tilt!  I went salted!  The rest of the group is making a tapioca pudding that sounds like it is to die for but we are celebrating my sister's birthday today and I wanted to make her a cake, so I scoured through all the recipes that I missed in the past with this group and found this little gem. 

I had to make applesauce and caramel sauce before making this cake.  The homemade applesauce, which went into the cake, was lovely (I should have made more!) and the caramel sauce went into the frosting,  was easy to make and turned out thick and rich.  The frosting was interesting, you made it with flour, granulated sugar, milk and butter (ofcourse).   I halved the recipe because I did not need a big 3 layer cake and it made a really nice 2 layer cake, 
perfect for our gathering.

It certainly looks tasty.  I will not know until we cut into it later on today.
I will post a picture of a cut piece later tonight.

Oh yeah...everyone loved it!

Be sweet!


recipe can be found here

Wednesday, October 14, 2015

Dahlia Bakery Chocolate Truffle Cookies

These cookies taste the the edges of a brownie....sooo good! 
 A little crunch when you bite into it and a soft, 
decadent, over the top chocolatey center.
A chocolate lovers dream!

These should be illegal!


Dahlia Bakery Chocolate Truffle Cookies

Tuesday, September 29, 2015

Spiced Apple Cream Cheese Coffee Cake: ABC

This looked too good to pass up.  
cake with a layer of cheesecake and then spiced apples on top....
how could you go wrong?  Well, I managed to go wrong somehow!  The cake was dry, the cheesecake layer was barely there the only good thing 
was the spiced apples on top.  

I think this could be a great recipe...maybe I did 
something wrong....dunno.  But I would love to try it again only 
with a different cake recipe and more of a cheesecake layer.  
The concept is good, my execution perhaps not so good.
I haven't really had much luck with any of the 
recipes from Scientifically Sweet.

My finished product did not even come close to what was pictured from the source...and for recipe see here.  But I have to say it improved the after it sat in the fridge for a day or two.  Hubby liked it...he ate 3 pieces!  

Just meh for me....

Thursday, September 17, 2015

Chocolate Covered Cheesecake Bites

Here I go again, baking while juicing is not an easy feat, but I enjoy 
baking and even though I know now that it is not the healthiest of hobbies 
I still am obsessed by it and enjoy doing it.  Only now, I don't eat 
any or as much as I did before.  One of these days, 
I will start to learn to bake vegan style....but until then, 
I am going to continue to do what I love.

This time I am baking for work.  We have corporate visits a few times a year and I always bake a little treat for them.  I found these cheesecake bites on my favorite past time... Pinterest.   I know, I know, I really need to get a life! 

These are quick and easy.  It is just cheesecake baked in a 8x8 pan then cut up into little squares and dipped in chocolate.  Easy peasy and you have a great little sweet for any occasion!


adapted from Handle the Heat

Yield: 36 bites

For the crust:

9 whole graham crackers
1 stick (4 ounces) unsalted butter, melted

For the filling:

2 (8 ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon fine sea salt

For the chocolate coating:

16 ounces semisweet chocolate
4 tablespoons coconut oil

To make crust:

Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.

In a small bowl combine graham cracker crumbs and butter. Press mixture evenly into prepared pan. Bake for 10 minutes, or until light golden and fragrant. Reduce heat to 325°F.

To make filling:

Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and center is set. If the center is slightly jiggly, that's fine.

Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.

To coat in chocolate:

Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.

Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.

Adapted from Taste of Home

Wednesday, August 12, 2015

Apricot and Almond Olive Oil Cake: ABC

It has been an age since I have baked along with my ABC group.  The Avid Bakers have been baking some wonderful and beautiful goodies without Brown Butter Banana Bread, Tender Loving Crackle Cookies and Hazelnut Rocher Cake
 They all looked so good!

When I saw this cake, I thought that possible I could make a healthier today, I gave it a try.
First I halved the recipe.  It is only my husband and I here and I am on a quest to drop weight and my husband is a diabetic, so as hard as it is...we 
really don't eat many sweets.  So half sounded like a good place to start.
I used almond milk instead of regular milk and stevia instead of sugar.  

 I think I got a fairly good result.  The cake was very moist and had only a hint of sweetness which played very well with the tartness of the apricots.  The almond milk added to the almond flavors in the cake.  I liked 
the crunch of the slivered almonds on top.  
I will give it a thumbs up!


Apricot & Almond Olive Oil Cake
adapted from Scientifically Sweet
Makes one 9-inch cake

¾ cup plus 2 tbsp (175g) sugar (used Stevia)
1 cup (230 ml) milk  ( I used almond milk)
finely grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
1/3 cup plus 1 tbsp (100 ml) extra virgin olive oil
2 eggs, lightly beaten
1 1/3 cups (190 g) all-purpose flour
¼ cup (25g) ground almonds
1 ½ tsp baking powder
½ tsp baking soda 
¼ tsp salt 
5-6 apricots, cut into quarters
flaked almonds, for sprinkling

Preheat your oven to 350°F/180°C. Lightly butter and flour a 9x9 inch round springform cake pan and line the base with parchment paper.

Place the sugar, milk, lemon zest and scraped vanilla bean seeds with the pod in a medium saucepan over low heat and bring just barely to a simmer while stirring frequently to dissolve the sugar. Do not let it boil. Remove from heat, cover and set aside for 15 minutes to infuse and cool down.

In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk through ground almonds. Add the olive oil, beaten eggs and cooled milk mixture and whisk gently to form a smooth batter. 

Pour the batter into the prepared pan and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean. Transfer to a wire rack to cool in the pan for 10 minutes before removing the sides and leaving to cool completely. 

If you are using very small apricots, they may plummet to the bottom of the tin during baking. To avoid this, make a double layer of apricot quarters.