Triple Chocolate Donuts

…..chocolate, chocolate and more chocolate.

Ok, what I mean here is , there’s dark cocoa powder in the batter, dark chocolate chips in the batter and dark chocolate frosting on top. I mean, seriously, this is too much. No, it’s not….

Initially I made them for my daughter and her friends, but who was I kidding, really?

Off course I wasn’t going to resist. I mean I have a pretty strong will once I really watch what I am eating but at this point I am still in a transition state between eat whatever you want and watch what you eat land.

Since I have this donut pan I never ever buy donuts from the store anymore. In fact I would take on a bet to see who is quicker, me baking a few donuts or you getting them at the store. Anyone up for the challenge? No, this really is such an easy recipe and very fast.  I’m talking 5 minutes mixing, 9 minutes baking. Done.

While they cool, I make the frosting which is also very easy . And as soon as they are cool enough, after about 15 minutes, we frost because we can’t wait. It’s probably better to wait at least half an hour, but I like to see you wait that long when your whole house is smelling of freshly baked chocolate donuts and a teen daughter is pulling your arm.

Makes 8 donuts

Ingredients;

1 C. All Purpose Flour

2 tbsp. Cacao Powder

1/3 C. sugar of choice

1 tsp. Baking Powder

1/4 tsp. Baking Soda

pinch of Salt

1 large egg at room temperature

1/2 C. buttermilk (or mix plain yoghurt and milk 50/50)

1 tsp. Vanilla Extract

2 tbsp. melted butter

Frosting;

3 oz. dark Chocolate, chopped

1 tbsp. Honey

1 tbsp. butter

1 – 2  tbsp. freshly brewed hot coffee (or hot water)

Method;

Pre heat oven to 375° F

Mix all the dry ingredients in one bowl and the wet ingredients in an other.

Mix the wet in to the dry. DO NOT over beat.

Spoon the batter into the cavities of the pan.

Place on rack in the middle of the oven and bake for 9 – 10 minutes.

In my oven it is exactly 9 minutes. But insert wooden skewer to test for doneness to be sure. Every oven is a bit different.

Transfer to a rack to cool.

Meanwhile make the frosting by melting the chocolate and butter in the microwave at 20 second intervals until melted, stirring in between. Add the hot coffee and honey, stir.

Let cool a little bit and frost the donuts.

Not quite what you were looking for? How about Tartelettes aux Ganache

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Bar, an easy recipe for fat free and sugar free bars. Great for breakfast or as a snack. High Protein!!! SO Good.

With Halloween behind us it’s time to get back on track, at least until Christmas. Can you believe it’s only seven weeks away.

These bars are the bomb. No refined sugar and no added fat whatsoever, just a tiny bit from the sunflower seeds. The chocolate I’ve used is sugar free which you can get at any health store or good supermarket.

Basically super healthy and trust me, you really can’t tell they’re sugar free and fat free, they taste as if they are very naughty. So it’s a win win.

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

      

Makes : 16 squares

Needed: Baking dish 8 x 8″

Ingredients;

2 C. Gluten Free Oats

1/2 C. Vanilla Protein Powder

1/2 C. Xylitol (or sweetener of choice)

1/2 C. Sunflower Seeds

1/4 C. Ground Flaxseed

1/4 C. Almond Flour

1 tbsp. Stevia Extract

1 tbsp. Lucuma Powder (optional)

1 tbsp. Psyllium Husk Powder

pinch of Pink Himalayan Salt

2/3 C. Applesauce

1/4 C. Unsweetened Soy milk

1 C. Frozen Cherries, cut in half

1/2 C. Sugar Free Chocolate Chips

Decoration:

2 oz Chocolate

3 – 4 Pistachios

chopped Goji Berries (optional)

Almond Cherry Chocolate Chip Granola Bars

Method;

Preheat oven to 400° F/ 200° C

prepare your baking dish by spraying it with oil, then lining it with parchment paper.

In a large bowl combine all the ingredients in the order stated above. Mix well but carefully. Press firmly into the prepared baking dish with the back of a spoon. I find that metal spoons stick less than wooden spoons.

Bake for 25 minutes. Remove from oven and let cool completely before decorating.

To decorate, chop the chocolate fine and put in a glass bowl. Microwave until melted at 20 second intervals. When melted spoon over the bars with a zigzag motion. Grate pistachios over the bars with a fine mandolin.

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Not quite what you’re looking for? How about these bars Macadamia-Cashew Bars

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Caramel Pumpkin Pie Baked Oatmeal

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This oatmeal bake is so comforting, it has the warm spices we typically associate with fall, and it warms you up from the inside. I usually make it in the weekends and it may or may not last for a day or two. You can heat up any leftovers the next morning adding a splash of milk. And since it’s “Pumpkin Season”, yes, it has lots of pumpkin in it, so nice and creamy with a slight caramel flavor, you’ll love it.

Serves 6

Needed: Baking Dish 8.1″ Square (2 quart)

 

Ingredients;

1 lb. peeled pumpkin cubes

1 tbsp. melted butter

1/4 tsp. Pumpkin Pie Spice

1 tbsp. Organic Coconut Sugar

2 tbsp. milk of choice, I use Unsweetened Organic Soymilk

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2  2/3 C. Breakfast Oats (gluten-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Pumpkin Pie Spice

1/4 tsp. Pink Himalayan Salt

1/2 C. Dark Chocolate Chips

2 C. milk of choice, I Use Unsweetened Organic Soymilk

2 large eggs

5 tbsp. Maple Syrup

1/2 tsp. Caramel Extract

1/2 tsp. Vanilla Extract

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Method;

Preheat oven to 350° F

Place the pumpkin cubes in a bowl, add the spice, melted butter and coconut sugar. Toss to cover. Line a baking sheet with parchment paper and place all the pumpkin on the sheet distributing evenly. Bake for 25 minutes until tender when pierced with a fork.

Let cool. Place the pumpkin in a food processor and blend until smooth with 2 tbsp. of milk. Set aside.

In a bowl, whisk the two eggs with the milk, extracts and maple syrup. Stir in the pumpkin mash. Mix well, but it doesn’t matter if there are a few little lumps.

In an other bowl combine, oats, baking powder, spice, chocolate chips  and salt. Stir to mix.

Add the wet ingredients to the dry and stir to combine. Grease an oven dish and add the mixture.

Bake in the oven for 20 minutes until set and slightly wobbly in the middle. Let sit for a few minutes before serving and pour over some Maple syrup.

Serve warm with some crème fraîche, sour cream or thick greek yoghurt and more maple syrup. Leftovers can be heated with an extra splash of milk.

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Not quite what you’re looking for? How about Fig & Walnut Whole grain Spelt Braid

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Halloween Donuts

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GUESS what…it’s almost HALLOWEEN….

I just love Halloween and in all seriousness I was the first to celebrate it with my family in the town we currently live in. Nobody knew what it was when I first moved here, they had heard about it, but that’s about it.  Even in Germany they celebrate it more than here and it’s just around the corner.

When I lived in the States I just became hooked on Halloween. I don’t think I will ever go a year without celebrating it.

Now 14 years later, we  have a lot of Halloween props and candy in the stores and it has finally settled in. I’m very happy about it and so is my daughter.

For the past 5 or 6 years my daughter has always had a Halloween party for her and her friends, they all dress up and do fun and scary stuff. They all love it and it gives me a great excuse to cook and bake crazy food.  So, …here we go

Makes 6 Doughnuts

Pre heat oven to 350° F

Needed: Wilton Nonstick 6-Cavity Donut Pan

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Ingredients;

1 C.All Purpose Flour Remove one tablespoon and replace it with Corn Starch

1 tsp. Baking Powder

1/4 tsp. Baking Soda

pinch of Pink Himalayan Salt

1 large egg at room temperature

1/3 C.  Xylitol or fine Caster Baking Sugar

6 tbsp. Buttermilk

2 tbsp. melted Butter

1 tsp. Pure Vanilla Extract

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Method;

Sieve the first four ingredients very well together.

In an other bowl, combine the remaining ingredients.

Stir in to the flour mixture. DO NOT OVER MIX.

Grease your doughnut pan or oil spray. Divide the batter between the holes.

Bake for 8 – 10 minutes. Insert a tooth pick to test if they are done. If it comes out dry they are ready. Remove them from the oven. Let cool completely before icing.

For the icing I have used confectioners sugar with food colours and a  Halloween Sprinkle Mix.
The icing has to be thick or it will absorb into the doughnuts.

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Caramel Sauce, dairy free and refined sugar free

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The last couple of weeks we have been indulging in “nice cream” every evening after dinner. It’s so good… frozen bananas, a little bit of cocoa, sweetener, blitz and done.

But I was missing something, something sticky on top so I came up with this caramel sauce, it’s dairy free and refined sugar free. So much better for you than the store bought junk.

It’s quick to make but you do have to let it cool about an hour or so before using. It’s great on pancakes and french toast too.

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Ingredients;

1 C.  Coconut Blossom sugar

2 tbsp. butter

1 tbsp honey

3/4 C. coconut cream

1/2 tsp vanilla extract

pinch of Himalayan salt

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Method;

Place the coconut sugar, honey and butter in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.

Pour in the coconut cream and keep stirring until it has fully combined. Turn down the heat and allow the sauce to simmer for 10 minutes until it has thickened.

Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. The mixture may thicken a little more once it cools.

Store in a sealed jar or container in the fridge for up to 2 weeks.

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How about pouring this over French Crêpes. ?

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Apples and Blackberries with an Almond Cookie dough Crumble

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Serves 6

 

A friend of my mothers had a cabin in the woods in Germany where we stayed a couple of times. A beautiful place with an amazing view over the forest. You could literally get lost when you went for a hike. Some of the forests in Germany are really dense and finding your way back can be a challenge. Especially if you’re picking berries along the way like me….. it is  best to take someone along who knows what they are doing.

The good thing is that you can easily pick enough wild blackberries to make a pie or crumble in these forests. The flavour of freshly picked berries is just simply the best.

We sometimes skipped lunch all together and just ate crumble. This is the one that we made most often. Apples and Blackberries, such a wonderful combination, with a golden crispy topping that will make your heart melt. An Almond Cookie Dough crumble, my oh my…

Pre heat oven to 350° F

Ingredients For the Filling;

2 Granny Smith apples, peeled and core removed, cut in medium dice

2 Jonagold apples, peeled and core removed, cut in medium dice

1 1/2 C Fresh Blackberries frozen,  or use ready frozen ones

1/4 C Coconut blossom sugar

1 tsp. vanilla extract

2 tbsp. Flour
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Ingredients for the Crumble;

1 1/2 C. Oat flour

1/2 C. regular spelt flour

1/4 C. cold Butter, cut in to small cubes

1/4 C. Almond butter

1/4 C. Coconut blossom sugar

1/4 C. Maple Syrup

1/4 tsp. cinnamon

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Extra;

1 tbsp. butter for buttering the oven dish

Method;

Place all the ingredients for the filling in  a bowl and toss together gently try not to break the blackberries. Coat evenly with the flour.

Butter an 8×8″/ 20x20cm. oven dish lightly with the butter and place all the ingredients for the filling in it.

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For the crumble; place all the ingredients in a bowl. Mix thru with a wooden spoon and then use your hands to form crumbs by rubbing your hands together. Place the crumble on top of the fruit.

Put the oven dish in the middle of the pre heated oven

Bake for about 45 minutes turning the dish half way, until the bubbly and golden on top.

Remove from oven and let cool to room temperature. Serve with whipped cream,  crème fraîche or ice cream for an incredible dessert.

Enjoy

Myra Xo

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No bake White Chocolate Cheese Cake with Raspberry Swirl.

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Prep time: 20 min plus refrigeration

Makes 8 servings

I am very excited about this cheese cake, the only conventional sugar it has is that of the 3 ounces of white chocolate. The base is healthy and the rest of the cheese cake too. But you really can’t tell, it is super smooth and silky. And no baking!

My mother drove me made for years and years about cheese cake, before I had gone to live in the states.

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In the Netherlands Cheese cake wasn’t very well known but since my mother was a stewardess back in the seventies, she had discovered cheese cake before I was even born. After years of hearing about it, I was finally going to the states myself.

Once I got to New York my mission was to get cheese cake asap, obviously. I had informed about where to get the best in town and set off to discover what she had been raving about. Well, and rightfully so. I finally tasted the classic New York Cheese cake and nearly wept. I had to call my mother and tell her that from now on I would be just excited about it as she had always been.

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Once I had tasted about every flavour and variety of cheese cakes available in New York, I promised myself I was going to conquer the technique and make the perfect cheese cake. Easier said than done. It actually took me years to get it right. Now I can confidently say, I know what I am doing and I make my own variations. Like this one. It has the flavour, the texture, but much fewer calories and less fat. The less fat is more a necessity than a need, since I find them too heavy sometimes. You do have to leave the cheese cake to set in the fridge over night.

Ingredients Crust;

1 C. Oats (gluten free)

1/3 C.  nuts, almonds, cashews, hazelnuts with no skins

10 medium medjool dates, stone removed

2 tbsp. Agave syrup

1 tbsp. Coconut oil

1 oz. white chocolate

Ingredients Filling;

7 oz. Cream Cheese, at room temperature

2 1/4 C. Greek Yoghurt 2 % fat, at room temperature

1/3 C. Xylitol or sugar of choice

4 oz. white chocolate

6 Gelatine leafs (4.5″x3″) , (11.5 cm x 7.6 cm)

Ingredients Raspberry Swirl;

1 C. frozen raspberries

1 tbsp. Xylitol or sugar of choice

1 tbsp. water

1 gelatine leaf  (4.5″x3″) , (11.5 cm x 7.6 cm)

Method;

Start by making the bottom. In a food processor blend together the oats, medjool dates and nuts. Add the agave syrup and coconut oil until crumbly consistency.

Line an 8″/ 20cm. spring form with baking paper. You need to line the sides of the ring too.

Cut a long strip of baking paper. Oil spray the ring of your tin so the paper will stick easier.

Place the crumbly bottom mix in the bottom of your tin. Press firmly to cover the entire bottom. Place in the freezer. Meanwhile put one ounce of white chocolate in a microwave safe bowl and melt at 20 second intervals. White chocolate burns easily so be careful.

Remove the spring form from the freezer and spread with a thin layer of chocolate, this will act as a protection film to ensure that the crust does not get soggy. Place in the refrigerator.

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Method for raspberry swirl;

Soak one gelatin leaf in cold water for five minutes.

In a saucepan over medium heat, place the raspberries, the xylitol or sugar of choice and the tablespoon of water.

Bring to a slow simmer and cook for about 4 to 5 minutes. Squeeze out the gelatin and add it to the raspberries. Mix it through and let it cool slightly before pureeing it in a blender. Set aside.

Method for the Cheese cake filling;

Soak 6 leafs of gelatine in a bowl of cold water for 5 minutes.

Melt the white chocolate in the microwave at 20 second intervals stirring each time.

Squeeze out the gelatine leafs and place them in  a sauce pan over low heat with one or two tablespoons of water. Melt the gelatine.

In a bowl mix the cream cheese until smooth, add the yogurt a bit at a time. Mix well while adding the xylitol or sugar of choice. Add the gelatin, pouring it into the filling mix, stirring at the same time.

Mix the cheese cake filling into the melted white chocolate , one teaspoon at a time . This is a bit tricky so you have to mix fast and keep adding  to form a smooth filling. Once you have about half a cup, add the rest of the cheese cake  mix. Combine thoroughly.

Pour the half the cheese cake mix in the spring form on top of the crust. Pour half the raspberry sauce over the yogurt. Make swirls with a knife. Repeat with remaining filling and sauce.

Set in the refrigerator over night.

Enjoy

Myra Xo

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Banana Bread, wheat free, sugar free, fat free!

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I am so excited about this recipe, it’s almost like cake!

This Banana bread is totally healthy and even wheat free. Its really moist because of the yogurt and I have been having it for breakfast with some peanut butter or chocolate hazelnut spread (sugar free obviously) almost every day since I made it, really delicious.

Now, I realize that Banana bread isn’t exactly new  to anyone as most households will have their own favorite recipe, but this one is fat free, sugar free and wheat free, so I thought I had to share it with you.

Pre heat the oven to 310° F./160° C.

Ingredients:

1 C. Mashed Bananas

3 medium eggs, room temperature

1/4 C. Honey

1/4 C. Coconut blossom sugar

1 1/2  tsp.pure vanilla extract

1/4  C. Yogurt regular or soy

2 C. Spelt flour

1 tsp. baking soda

1 tsp. baking powder

Plus: 1 tbsp. Coconut blossom sugar  + tsp Cinnamon mixed for sprinkling over the top

Method;

Spray a loaf tin with cooking oil, line  with parchment paper and lightly spray with oil again.

In a large bowl combine the first 6 ingredients.

In an other bowl sift together the flour with the baking soda and powder.

Add the dry mix to the wet mix and stir together with a spatula, do not over beat.

Pour into loaf pan. Sprinkle with the coconut sugar and cinnamon mix and swirl through a knife.

Place  in the middle of the oven and bake for about 60 minutes. Let cool completely before slicing.

TIP: serve with some Chocolate-Hazelnut spread or Peanut butter. Sprinkle over some toasted Coconut shavings.

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Looking for more great recipes to try?  Be sure to check out this Raspberry & Almond Breakfast Loaf             IMG_7972

Orange Blossom Peach Tart, with a thin Vanilla Cheese cake layer.

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I am feeling a little desperate because the end of Summer is approaching, and I am frantically freezing Cherries, Strawberries and sliced Peaches . Basically fruit hoarding like a looney.

Last Christmas I made a Peach dessert and it was such a treat in the middle of winter.

Beside all the freezing and canning, I am also making a lot of fruit desserts.

I came up with this one because I had bought too many Donut Peaches. See, this is was happens when you’re a fruit hoarder. (I’m just kidding, I’m not really a hoarder in case you’re wondering)

My Donut peaches, who win the first prize for cute peach names as far as I am concerned, were starting to look a little too ripe. I still had puff pastry in the freezer so I came up with this little treat and I don’t mean to blow my own trumpet but it turned out great. I even had to call my mom in Spain to tell her, she wrote it down straight away and promised she would make it for her Birthday buffet coming September 12th.

The fun thing about this tart is that it has a thin layer of cheese cake under the fruit. I mean……hello?

Ingredients;

8 squares of Puff Pastry,  (12.5 oz/360 gr.)

4 large juicy Peaches or 6  Donut Peaches

1/2 tsp. Orange blossom extract

Cheese cake layer:

1/2 C. Cream Cheese, at room temperature

1 large egg at room temperature,

1/2 tsp. pure vanilla extract

1 1/2 Tbsp. Xylitol or Coconut blossom sugar

Glaze:

1 tbsp. Honey

1 tsp. warm water

plus;

1 egg beaten for brushing puff pastry

1 tbsp. Xylitol or Coconut Blossom sugar for sprinkling over border.

Method;

Pre heat oven to 425 ° F/ 220° C with a baking sheet in the oven to heat up. Pre heating the baking tray ensures a crispy golden tart bottom.

Peel the peaches, cut in half and remove the stone. Lay them with the flat side down and cut into slices lengthwise.

Put them into a bowl and add the Orange blossom extract. Leave to marinate while you prepare the puff pastry.

Lay out a piece of baking parchment and place 6 squares of puff pastry on it in a rectangular shape. The slices overlapping each other a little bit, press them together with your index finger. The rectangle should be about 14″x 9″.

In a small bowl beat 1 egg and brush the border  with a pastry brush.

Cut the remaining 2 squares into strips and place them around the rectangle to form a border pressing very gently so it sticks to the beaten egg. It should have  a “picture frame” shape.

In a bowl beat the cream cheese until smooth and add the beaten egg, vanilla and xylitol or Coconut blossom sugar. Mix well. Spread evenly over the puff pastry without covering the border. Now place the peaches over the cheese cake layer in three rows going down lengthwise. Brush the top of the border with the remaining beaten egg. Sprinkle the border with xylitol or Coconut blossom sugar.

Place the peach tart with the parchment paper  on top of the  baking sheet in the oven. Lower the temperature to 360 °F/ 180° C.  Bake for 40-45 minutes turning half way.

Remove from the oven. Mix the glaze and brush over the peaches. Cut in to squares, and serve as is or with whipped cream or maybe some vanilla ice cream.

Enjoy

Myra Xo

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NOTE:

I the Netherlands puff pastry comes packed in squares but the rectangle size you want to end up with is about 14″x 9″. But you can make it any shape or size you want. You could even make individual tarts.

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French Crêpes.

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Makes approx.  18 Crêpes

Bonjour mes amis,

Crêpes have the reputation of being difficult to make but are actually very simple. Whether you want to make a special breakfast in bed, or you’re looking for a different kind of summer dessert that doesn’t involve turning on the oven, these Simple French Crêpes will prove to be a real crowd-pleaser!

The possibilities are endless when it comes to filling them, from drained in chocolate sauce, filled with bananas and drizzled with caramel, to filling them with ham ragoût and cheese. I could go on for a while but you get the picture. The secret to a  good crêpes is in the batter, it has to have the right proportions of ingredients and it is best when the batter is chilled for at least an hour or even overnight. This gives the gluten time to do its work, create air bubbles and give the batter a smoother silkier texture.

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Ingredients;

2 C. plain Flour

3 Eggs

1/8 tsp. salt

2 C. whole milk

3/4 C. water

1 tbsp. sugar (omit for savoury crêpes)

1 tbsp. melted butter

1 tsp. vanilla extract (omit for savoury crêpes)

More butter for frying the crêpes

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Method;

Start by sifting the flour into a large bowl. Make a little well in the middle of the flour and crack in the three eggs. Beat the three eggs with a fork and start working in more flour as you go.

Switch to a hand beater and start adding the milk a little at a time incorporating and mixing until smooth as you go. Add the remaining ingredients. Mix well. Alternatively you could use a blender. Cover the bowl and place in the fridge for at least an hour.

Bring back to room temperature before frying the crêpes

Heat a 8″ skillet on medium high heat, add 1/2 tsp. butter and swirl the pan to cover the bottom. Now add just under a 1/4 C. of batter ( 3 tablespoons), again swirling the pan quickly so the batter covers the entire surface of the pan. Cook for about two minutes until golden underneath,  lift crêpe slightly with your spatula to check. Pour an other 1/2 tsp butter over the crêpe and flip it over, cook for an other one to two minutes. Slide on to a plate and cover with foil. Continue this way until you have used up all your batter. You could keep your crêpes warm in a very low oven. Enjoy with your favourite topping.

Enjoy

Myra Xo

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NOTE: I freeze leftover crêpes, wrapped individually and take them out as I need.

Looking for more great recipes to try?  Be sure to check out this Orange Blossom Peach Tart, with a thin Vanilla Cheese cake layer.

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