Perfect Chocolate Chip Cookies.

 

The perfect Chocolate Chip cookie

There’s a new cookie in town!

These chocolate chip cookies are perfectly soft, chewy, and just all around pretty darn delicious.  You’ll never need another cookie recipe again! I’ve made them with Spelt flour and coconut sugar and without butter, does that make them healthy? Let’s say YES.

But really, no. It just doesn’t make them as super unhealthy as regular store-bought cookies. And seriously if you’re gonna be a little naughty, ya better do it right. RIGHT?

My daughter is pretty obsessed with chocolate chip cookies, they are her absolute favourite, so I had to come up with some sort of master plan for a look a like cookie without the tons of butter and sugar. And although these do still have some sugar, it’s half of the usual amount. And boy, are the good! I say, make ’em TODAY!

Chocolate Chip Cookies4A

TIPS & NOTES! 

  1. Coconut oil is super healthy!
  2. Make sure you let your coconut oil cool otherwise it’ll melt your sugar and your dough will be too runny to use.
  3. Coconut sugar makes the cookies even chewier and there are also some health benefits in coconut sugar. Coconut sugar contains a fiber known as inulin which helps slow glucose absorption. Coconut sugar also contains small amounts of vitamins and minerals like iron and zinc and phytonutrients.
  4. Chill the dough for one hour to keep the cookies from spreading too much.

 


Makes 20

Ingredients:

  • 1/4 cup coconut oil, melted and cooled at least 10 minutes 
  • 1/4 cup margarine, melted and cooled at least 10 minutes
  • 1/2 cup + 2 tbsp. coconut sugar, tightly packed
  • 1/4 cup xylitol or more coconut sugar
  • 1 large egg  (room temperature )
  • 1 teaspoon vanilla extract
  • 1 1/4 cup + 2 tbsp spelt flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips

Instructions:

  1. Combine coconut oil and margarine with the sugars in a large bowl. Stir very well.

  2. Add egg and stir well.

  3. Stir in vanilla extract. Set aside.

  4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.

  5. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.

  6. Stir in chocolate chips.

  7. Place dough in refrigerator and chill for 30 minutes.

  8. Pre-heat oven to 177° C / 350° F and prepare cookie sheets by lining with parchment paper.

  9. Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.

  10. Bake for 11 to 12 minutes,  cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.

  11. If desired, gently press additional chocolate chips into the tops of the warm cookies.

  12. Allow to cool completely on cookie sheets.

Enjoy!

Myra XO

Chocolate Chip Cookies12

Chocolate Chip Cookies5B

Raspberry Oat Squares

Raspberry Oat Squares with a secret ingredient

Raspberry Oat Squares

Something this simple and healthy makes weekday breakfast the easiest meal of the day and the biggest joy.

Ideally make them on a sunday and you have a grab and go breakfast for the entire week, although they probably won’t last that long.

I’ve added a special ingredient making these Raspberry Oat  Breakfast squares even healthier and moist and delicious.

The kids will love them too!

 

INGREDIENTS;

DRY:

  • 2 C. Rolled Oats
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Himalayan Salt
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/4 C. Gluten Free Organic Vanilla Protein Powder

WET:

  • 2 very ripe Bananas
  • 3/4 C. unsweetened Yoghurt of choice, I use plain  Soy
  • 3/4 C. Natural unsweetened Applesauce
  • 1/4 C. Maple Syrup
  • 1/4 C. Coconut Sugar
  • 3 large eggs
  • 2 tsp. Pure Vanilla Extract

Raspberry Oat Squares

Raspberry Oat Squares

ADD:

  • 1 1/2 C. Frozen Raspberries
  • 1 C. finely grated Zucchini (courgette)  secret ingredient
  • 1/2 C.  Desiccated Shredded Coconut
  • 1/2 C. chopped   Almonds

FROSTING:

  • 1 C. Cream cheese at room temperature
  • 1/4 C. Plain Yoghurt of choice
  • 1/2 tsp. Pure Vanilla extract
  • 1 tbsp. Xylitol, Agave or honey
  • 2 tbsp. melted Coconut Oil
  • Raspberries to decorate

 

Raspberry Oat Squares

 

METHOD;

Pre heat the oven to 180° C / 350 F °

In a food processor add the dry ingredients and run the machine until it is  resembles flour. Transfer to a large bowl.

In a food processor, place the bananas and pulse a few times. Add the remaining wet ingredients. Pulse a few more times until mixed. Add to the bowl with the dry ingredients. Stir to mix.

Squeeze out the moisture from the zucchini in a kitchen towel. Add the zucchini, berries, coconut and almonds to the bowl. Mix thru with a spatula. Do not over mix!

Pour into the baking dish that has been oil sprayed and lined with parchment paper.

Place in the middle of the oven and bake for 45  min. approximately. Insert a wooden skewer, if it comes out dry (ish) the cake is done. The reason I say dry (ish), is because it will never come out completely dry with all the berries  and zucchini. But you don’t want batter clinging to the wooden skewer. 45 minutes was perfect for my oven.

Remove from the oven when it is done and let cool in the dish for about 15 minutes. Remove from the baking dish and transfer to a rack and let cool completely before frosting.

To make the frosting. Place the cream cheese in a bowl and whisk until smooth, add the yoghurt, vanilla and xylitol and beat together. Then while beating with one hand add the melted coconut in a stream to the cream cheese mixture. Mix well and place in the fridge for  half an hour so it solidifies again.

Once the cake has cooled completely you can frost it and cut it into squares. Decorate with berries

 

Enjoy!

Myra XO

Raspberry Oat Squares

Raspberry Oat Squares

Almond cake with Guave Peach Buttercream

Almond Cake with Guava Peach Buttercream and Raspberry Cream filling

Almond Cake Low carb

Almond Cake Guave Peach Buttercream

So there’s a title for you!… I know it’s a bit of a mouthful, but I had to make sure you knew what’s in it straight away. And hopefully you’ll think, oh my goodness I need to check this out. ‘Cause believe me YOU DO!

Aaaaaand………..IT’S LOW CARB!!!!!!!

It’s my birthday today and I wanted something different, actually that’s not all together true, I wanted all sorts of things, cake, cheese cake, red velvet, brownies, ice cream! So you can imagine my dilemma trying to pick something.

Aaargh, the stress…..No just kidding I feel really blessed to be able to make what ever I want without having to go to a store and buy something gross full of God knows what. YUK, the thought, and I love a good challenge by creating something new.

Anyhoe, I came up with this cake  because I wanted it to be Low Carb, so immediately I thought Almonds. In Spain where I grew up they have these amazing Bizcochos de Almendras available at practically every bakery shop. They sell it by weight, which I think is a brilliant idea. They have large rectangles displayed on the counter and you just order a piece of which ever size you need, so that’s what I had in mind, that flavour.

Then when I was at the store buying the ingredients, I came across frozen Guave pulp, I think I may have squeaked out loud, I couldn’t believe it, how exciting. Yes the filling was definitely going to involve Guava.

Have I got your attention???

You’ve got to admit though,  it’s a cool idea right?

You’ll need two times the recipe for the Swiss Merengue Buttercream, divided in 1 , 1/2 and 1/2

I used two recipes for the Almond Cake since I wanted a tall cake. This recipe is for one 20 cm / 8″ cake.

Have all the ingredients at room temperature!

Almond Cake Low carb

Almond Cake Low carb

 

Serves about 25 – 30

Gluten free  ✔

Ref. sugar free  ✔

Low Carb ✔


INGREDIENTS:

Ingredients almond cake

  • 2 1/2 C. Almond flour*
  • 1/4 C. Protein powder
  • 1/4 C. coconut flour
  • 2 tsp. (gluten free) baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 C. Butter
  • 1 C. Xylitol or sugar of choice
  • 5 large eggs
  • 2 tsp. vanilla extract
  • 1/4  tsp almond extract
  • 1/2 C plain yoghurt
  • 1/2 C Almond milk

 

Almond Cake Guave Peach Buttercream

Almond Cake Guave Peach Buttercream

Guave Peach Buttercream

  • 1  recipe for  Swiss Merengue Buttercream
  • 1/4 cup Peach Puree
  • 1 tsp. instant gelatin powder
  • 4 oz. Guava pulp (from frozen)
  • 5 drops yellow food coloring
  • 2 drops red food coloring
Raspberry Buttercream
  • 1/2 recipe Swiss Meringue Buttercream
  • 1 cup fresh Raspberries

Pink Buttercream

  • 1/2 recipe Swiss Meringue Buttercream
  • a few drops pink food coloring
 Swiss Meringue Butter Cream
  • 5 large egg whites
  • 1  C.  sugar
  • 2 C. butter at room temperature cut into little blocks of about a tablespoon.
  • 2 tsp. pure vanilla extract

Method:

Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler.
Whisk constantly until the  sugar has dissolved and reached 160°F on a thermometer, about 15 minutes. Test this by picking some between your thumb and index finger if you don’t have a thermometer, there should be no sugar grains.  Put mixing bowl on the mixer and using the whisk attachment start mixing until mixture cools to room temperature. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes. Now add your butter, 2 tablespoons at a time.Beating on medium until each addition of butter is added.
Now add your vanilla. Remove the whisk attachment and replace it with your paddle attachment.
Mix with for 2 minutes on low speed working out all the air bubbles.
Almond Cake Guave Peach Buttercream
Almond Cake Guave Peach Buttercream

Instructions

Preheat oven to 160° C / 310° F

Line a 20 cm / 8″ cake tin with parchment paper and grease the sides very well, dust with almond flour.

  1. First we’ll make the peach puree, blend 1/2 can peaches without the juice until you have 1/4 cup. Add the gelatin powder and set aside.
  2. In a medium bowl, whisk together the almond flour, coconut flour,  protein powder, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs, almond extract and vanilla extract. Beat in the almond flour mixture and then beat in the yoghurt and almond milk until well combined.
  4. Transfer the batter to the prepared baking pan and smooth the top. Bake 45 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.
  5. Remove from oven and transfer to a rack. Let cool in the tin for ten minutes before removing.
  6. Let cool for a few hours before frosting with the buttercream.
  7. Have your Swiss meringue buttercream divided like mentioned above. For the Guava peach, add the purees to the buttercream mixing while you do, and also add the food coloring.
  8. To frost, cut each cake in half. The bottom layer will be plain buttercream, spread a thick layer over the cake and top with half the raspberries, top with a cake layer. Now spread a thick layer of guava peach buttercream over the cake and top with another layer of cake. One last layer of buttercream and top of with the remaining raspberries and place the final cake layer on top.
  9. Frost the entire cake with the remaining guava peach buttercream, reserving about  a cup for the rosettes on top.
  10. Place the pink buttercream at intervals all around the cake to create an uneven orange and pink hue.
  11. For the rosettes place orange buttercream to one side of your piping bag and the pink buttercream to the other side. Use a large tip star to create beautiful rosettes on top.
  12. Decorate the cake with lots of flowers and some pink glitter.
  • NOTE: I have used two different types of almond flour. One ground with the skin on (the darker layer) and one without  to test the difference. I like the darker one better because it has more bite. The lighter texture is more cake like. So choose which ever one you prefer, they both work.

Enjoy!

Myra XO

Almond Cake Guave Peach Buttercream

Almond Cake Guave Peach Buttercream

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Dairy Free Chocolate Cheesecake

  • Tofu Chocolate cheese Cake12

I always try to  come up with a solution for snacking without the guilt trip. I love cheesecake but I always feel to full and bloated afterwards, so this version is a pretty good solution for a dairy free Cheesecake.

And since I wanted to start the month of February on a sweet note, you know to work our way up to Valentines,  I wanted to share this gorgeous chocolate vegan tofu cheesecake with you. It’s a delicious cheesecake made with protein-packed organic tofu, dark cocoa and vanilla on a crunchy nut crust. My goodness, it is so good and not heavy at all.

All you have to do is blend the ingredients together to make the pie. EASY!

And that goes for the crust as well, process, press, fill!

The flavor is a cross between rich chocolate pudding and chocolate mousse. So if you’re a chocolate lover like me, you need to make this recipe sooner rather than later.

Just give this tofu cheesecake a try. It’s perfect for vegans or those who are avoiding dairy, or for experimenters who are looking for lighter dessert.

 

Vegan

Vegetarian

Gluten free

Dairy free

Ref. sugar free

Egg free

 

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Tofu Chocolate cheese Cake4

Tofu Chocolate cheese Cake7

 

Serves: 8


INGREDIENTS:

Ingredients Filling:

  • 1 lb. Firm Tofu , drained and crumbled
  • 100 gr. / 3.5 oz. Dark Chocolate at least 70 % cocoa
  • 1/4 Cup Xylitol or sugar of choice
  • 1 tbsp. Pure Vanilla Extract
  • 1/4 Cup  Cocoa
  • 1/4 Cup Coconut Oil , melted
  • 1/4 Cup (Soy) cream
  • 1/2 Cup Unsalted Cashews , soaked overnight

Ingredients Base:

  • 1/2 Cup (Gluten Free)Rolled Oats
  • 1/2 Cup Nuts, Hazelnuts or Almonds
  • 1/2 Cup Raisins

 


 

Tofu Chocolate cheese Cake8

METHOD:

Start of by lining an 20 cm. / 8″ cake tin with parchment paper.

Then for the base, process the nuts, oats and raisins.  Add a splash of water if it is too dry and press into the tin. Place in the freezer while you make the filling.

For the filling cut the chocolate into bits and place in a micro wave safe bowl. Melt in the micro wave at 30 second intervals until melted, stirring in between.

Place the tofu and all the remaining ingredients including the melted chocolate in the food processor and process until completely smooth, Scraping down in between if necessary. Add a little more cream if necessary.

Remove the tin from the freezer and put all the chocolate filling over the base, smoothing out the top. Place in the refrigerator to set for three to four hours. If you are in a rush place it in the freezer.

Decorate with a little more chocolate (drizzle), or chopped nuts or edible flower.

Enjoy!

Myra. XO 

Tofu Chocolate cheese Cake11

Tofu Chocolate cheese Cake10

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars

Carrot Cake Breakfast Squares

Carrot Cake Breakfast squares23(2)

WARNING: THIS IS DIET FOOD! FAT FREE, REFINED SUGAR FREE!

Carrot Cake Breakfast squares1

Yes, I know. It’s hard to believe but this is seriously super healthy, just as healthy as a bowl of oatmeal, except grabbable (there I go again with that word). There is no fat at all in this cake like delight. Just two tablespoons of coconut oil in the frosting. So if you are being very serious about fat intake, leave it out all together.

Carrot Cake Breakfast squares11

Yesterday, I made these in the morning, I had one for breakfast, one as a snack and one for lunch. That’s how addictive they are. I was also really busy working on this site, so it was easy and convenient to just take one. And surprise surprise I also weighed less this morning. Could that be the carrot cake squares? Are they that magical? No probably not, but still so very worth the try. Trust me on this one, you won’t be sorry.

Carrot Cake Breakfast squares22

And, it’s soooo cold outside. The roads are frozen it’s way below zero, they’re is ice like snow everywhere, very slippery and it hurts to breathe when you’re outside. In times like this I have a hard time drinking an ice cold smoothie in the morning, I prefer to start the day with something warm and comforting and drink the smoothie later on. How about you?

These Carrot cake squares are super easy to make too, all in just one bowl , stir together, done! It couldn’t be more simple. So, here we go….

Carrot Cake Breakfast squares25

 

Ovo-Lacto Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

 

NEEDED;   Baking Dish   10.5″x 8″ / 27 cm. x 20 cm.

Non Stick Parchment Paper

Natural Canola Baking Spray

INGREDIENTS;

DRY:

2 C. Rolled Oats

2 tsp. Pumpkin Pie Spice or Cookie Spice

1/4 tsp. Himalayan Salt

1 tsp. Baking Soda

1 tsp. Baking Powder

1/4 C. Gluten Free Organic Vanilla Protein Powder

WET:

2 very ripe Bananas

3/4 C. unsweetened Yoghurt of choice, I use plain  Soy

3/4 C. Natural Unsweetened Applesauce

1/4 C. Maple Syrup

1/4 C. Coconut Sugar

3 large eggs

2 tsp. Pure Vanilla Extract

ADD:

1/2 C. Raisins

2 C. grated Carrots, loosely packed

1/2 C.  Desiccated Shredded Coconut

1/2 C. chopped   Walnuts (optional)

FROSTING:

1 C. Cream cheese at room temperature

1/4 C. Plain Yoghurt of choice

1/2 tsp. Pure Vanilla extract

1 tbsp. Xylitol or sugar of choice

2 tbsp. melted Coconut Oil 

 

METHOD;

Pre heat the oven to 180° C / 350 F °

In a food processor add the dry ingredients and run the machine until it is  resembles flour. Transfer to a large bowl.

In the food processor, place the bananas and pulse a few times. Add the remaining wet ingredients. Pulse a few more times until mixed.

Add to the bowl with the dry ingredients. Stir to mix. Add the carrots, raisins, coconut and walnuts. Mix thru with a spatula. Don’t over mix!

Pour into the baking dish that has been oil sprayed and lined with parchment paper. Sprayed again with a little oil.

Place in the middle of the oven and bake for 45  min. approximately. Insert a wooden skewer, if it comes out dry (ish) the cake is done. The reason I say dry (ish), is because it will never come out completely dry with all the carrots, raisins and bananas. But you don’t want batter clinging to the wooden skewer. 45 minutes was perfect for my oven.

Remove from the oven when it is done and let cool in the dish for about ten minutes. Remove from the baking dish and transfer to a rack and let cool further before frosting.

To make the frosting. Place the cream cheese in a bowl and whisk until smooth, add the yoghurt, vanilla and xylitol and beat together. Then while beating with one hand add the melted coconut in a stream to the cream cheese mixtrue. Mix well and place in the fridge for  half an hour so it solidifies again.

Once the cake has cooled completely you can frost it and cut it into squares. Decorate with a few more nuts if you like.

Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 

 

This post contains affiliate links from Amazon

Cherry Chocolate Chip Bundt Cake

cherry-chocolate-chip-bundt-cake-7

First of all I want to wish you all a very Merry Christmas!

This year we decided to do the food celebration in our home on Christmas Eve, since we won’t be home on Christmas Day.

I am kind of looking forward to having my food prepared for me on Christmas day, I think it might actually be the first time in my life (as an adult) that I am not cooking.

So, on Christmas Eve we are going to have a buffet style dinner  with lots of bites and appetizers and goodies, no real cooking involved and lots of desserts. Of course lots of desserts.

I am going to put this cake on the table too and I’m kinda hoping there will some left for Christmas morning. Fingers crossed…

It’s a pretty straight forward cake with just some glacé cherries and chips since kids don’t like to many “things” in their cake.

And the good part is you can make a day or two in advance.

Ingredients;

1 C. butter, at room temperature and cut into cubes

1 1/4 C. Caster Sugar , packed

3 large eggs at room  temperature

2 C. Self Rising Cake Flour

4 tbsp. Whole Milk

1 tbsp. Pure Vanilla Extract

25 red   Glace Cherries cut in half

1/2 C. Semi-Sweet Chocolate chips

1 tbsp. flour

cherry-chocolate-chip-bundt-cake-1

cherry-chocolate-chip-bundt-cake-3

cherry-chocolate-chip-bundt-cake-4

Method;

Pre heat oven to 160° C  / 320° F

Butter your Bundt pan very well and dust with flour. Tap of excess flour.

Beat the butter until light and creamy in the bowl of your mixer.

Add the sugar and beat until pale and fluffy.

Add the eggs one at a time, waiting until fully incorporated before adding the next.

Add the vanilla.

Now add the cake flour in two times alternating with the milk.

Toss the chocolate chips and cherries with the tablespoon of flour, add to the batter. Mix it in with a spatula.

Divide the batter over the Bundt pan and even out with a spatula. Place on a rack, just below the middle in the oven.

Bake for about 60 to 70 minutes,  until a wooden skewer comes out dry.

Remove from oven and let cool on rack for at least 20 minutes before turning over the cake.

Decorate with icing or frosting.

cherry-chocolate-chip-bundt-cake-8

cherry-chocolate-chip-bundt-cake-15

cherry-chocolate-chip-bundt-cake-19

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Brownie Cookie Squares with Chocolate Fudge Layer brownie-cookies-squares-43

This post contains affiliate links

Ultimate Chocolate Caramel Birthday Cake

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chocolate-caramel-birthday-cake26chocolate-caramel-birthday-cake13chocolate-caramel-birthday-cake8

Every year I ask my daughter what cake she would like for her birthday and the answer is always the same, chocolate. Although I do have to say, she does want a different filling most years and this time she chose caramel.
Any particular design or theme in mind???
Only a few hours later I got her mobile phone almost pressed against my face with the picture of a spectacular cake. A very tall one with drippings along the side and shards of caramel stuck in it, they are all over Instagram at the moment (apparently). This one please, she said.
I swallowed and took a deep breath. I’ll see what we can do honey…I said.

I can’t believe my little girl is turning 14. For her first birthday party I went looking for a special cake, and couldn’t find one. Not a pretty one at least.

Birthday cakes here (in this area) are so boring compared to the ones in the states, it’s getting much better now but 14 years ago all you could get were these awful sponge cakes with some jam in the middle and cream on top. No that wasn’t going to be good enough for my girl.

I tried to make a few “pretty” cakes, the cakes themselves were not the problem, but decorating them was a huge problem. I tried really hard to make them look pretty but I didn’ t like the result, they were lopsided, the frosting went on crooked, just aweful.

So  I went to the states and followed a master class at the Wilton School of cake decorating, it is something I had wanted to do for a long time and now I finally had an excuses. I intended to bake a cake for her birthday every year after all  and hopefully even one for her wedding day so I didn’t feel guilty about going all the way to the US. When I got home I made the little lady the best cake ever.

I can’t even begin to tell how much fun it is to create a cake, a special cake for a special someone. Surprise them and show them through baking how much you care.

This cake has caramel shards on top, that I will explain in detail how to make, then a swiss meringue fudgy caramel buttercream between delicious moist chocolate cake layers. Caramel dripping around the cake.  Then besides the impressive caramel shards  and Unicorn Bark all sorts of chocolate and sweets to make it a decadent feast.

Ingredients Fudgy Caramel:

1 C. plain sugar

3 tbsp. water

1 C. cream

3 tbsp. butter.

1/2 tsp. vanilla

pinch of salt

Method.

In a large pan add the sugar and water, bring to a boil. Cook around 7 minutes, brushing down the sugar crystals that form on the side of the pan with a wet pastry brush. Be careful, sugar is extremely hot!

When the caramel turns light golden remove from the heat, Remove it before it gets too dark because it will continue to cook for a while off the heat. Alternatively use a candy thermometer, when it reaches 180°/356°F remove from heat. Add the butter stirring vigorously with a beater the the cream and vanilla.

The caramel will bubble up like crazy. Stand back, wear long sleeves!!!

Pour into a clean heat proof container. I use a glass weck jar. Cool and store until ready to use. Will keep for about a week.

chocolate-caramel-birthday-cake49

Ingredients Caramel Shards;

1 C. sugar

4 tbsp. water

Method;

Place sugar and water in a pan and cook over medium high heat for about 7-10 minutes or until thermometer reaches 180°/356°F.

Remove from heat and pour onto a baking tray that has been lined with baking parchment. Pour into the desired shape. I pour it into a rectangle like shape so I can break it in to large segments. Let cool for a couple of hours before using.

 

chocolate-caramel-birthday-cake51

Ingredients Swiss meringue butter cream;

5 large egg whites

1  C.  sugar

2 C. butter at room temperature cut into little blocks of about a tablespoon.

2 tsp. pure vanilla extract

METHOD:

Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler.
Whisk constantly until the  sugar has dissolved and reached 160°F on a thermometer, about 15 minutes. Test this by picking some between your thumb and index finger if you don’t have a thermometer, there should be no sugar grains.  Put mixing bowl on the mixer and using the whisk attachment start mixing until mixture cools to room temperature. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes. Now add your butter, 2 tablespoons at a time.Beating on medium until each addition of butter is added.
Now add your vanilla. Remove the whisk attachment and replace it with your paddle attachment.
Mix with for 2 minutes on low speed working out all the air bubbles.
Makes enough frostng to cover a fill one 9″ layer cake.

Store airtight in the fridge, keeps for 3 days.

chocolate-caramel-birthday-cake56
chocolate-caramel-birthday-cake57

Unicorn Bark;

1 C. vanilla white candy melts + 1 tbsp.
edible glitter
Nonpareils
wooden skewers
Method;
Melt the candy melts in a bowl in the microwave at thirty second intervals until melted.
Spread onto a baking sheet covered with parchment paper and form a sort of rectangle.
Sprinkle with the decorations and leave to dry completely.
Break lengthwise into two or three shreds.
Flip them over, melt the remaining tablespoon of candy melts in a little bowl and “glue”on the wooden skewers with the chocolate so you will be able to stick them into the cake.
chocolate-caramel-birthday-cake48
Makes  2  10 inch rounds

Chocolate Cake: 

Ingredients:

butter and cocoa for coating and dusting the cake pan

3 C.  All Purpose Flour

3 C. Granulated Sugar

1½ C.  Unsweetened Cocoa

1 tbsp. Baking Soda

1½ tsp. Baking Powder

1 tsp. salt

4 large eggs

1½ C.  buttermilk

1½ C.  warm water

½ C.   Vegetable Oil

1 tsp. Pure Vanilla Extract
Method:

Preheat oven to 175°/350° degrees.

Butter two 10 inch cake rounds. Dust with cocoa and tap out the excess.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

In a seperate bowl beat the eggs and combine with the buttermilk, warm water, oil, and vanilla.

Add wet to dry. Beat on a medium speed until smooth. This should take just a couple of minutes.

Divide batter among the two pans.

Bake for about 35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Caramel Buttercream frosting (filling);
Mix one cup caramel fudge sauce with one cup buttercream, whip until well combined.
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Assembling and decorating the cake;
 Place a little dab of buttercream on a cake round and place the first cake layer on it. Level the cake with a serrated knife or a cake cutter. Level the other cake layer as well.
Spread with the caramel filling and place the second layer of cake on it. Press a little bit.
Now cover the entire cake with a very thin layer of the Swiss meringue buttercream and place in the fridge for half an hour. After this time cover the cake with an other layer of the buttercream, smoothing it out completely.
Dab some pink food coloring here and there and with your scraper just go alongside the cake to spread out and smooth.
Decorate the cake with the shards of caramel,  the Unicorn Bark and all the pretty Nonpareils you feel like. Let yourself go and use your vivid imaginations.
Note: I used a dummy to make the cake look twice as high, you can get one here

Round Cake Dummy

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No bake White Chocolate Cheese Cake with Raspberry Swirl.

 

 

 

Prep time: 20 min plus refrigeration

Makes 8 servings

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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.

Cane Sugar Free  Egg Free   Gluten Free Vegetarian

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.

 

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