Category Archives: Dessert

Raspberry Chocolate Chunk Banana Bread

If you love Raspberries, you’re going to love this recipe. I’m a little obsessed with this bread at the moment and have been eating it every single day for the past two or three weeks, I can’t even remember, we just can’t get enough of it.

Dark chocolate chunks with sweet Raspberries are just the best combination ever. Put those two in a rich Banana bread batter and you are pretty much in Paradise.

I used freeze-dried Raspberries, because I happen to have them, but you can use fresh ones if you prefer. Frozen ones on the other hand will dye your bread pink.

I love dark chocolate, the darker the better but if you prefer a little sweeter chocolate, by all means use semi-sweet.

As for the bananas, use them very ripe, when they’re speckled with black dots.

I have used olive oil here, a very mild kind since I love the fruitiness it adds to the bread, perfect with the Raspberries.

INGREDIENTS:

  • 4 medium very ripe bananas, mashed (about 1 1/4 cup mashed)
  • 1/4 cup neutral olive oil
  • 1/4 cup Greek yogurt
  • 1/4 cup light brown sugar
  • 2 eggs
  • 3 tsp. vanilla extract
  • 1 cup whole wheat pastry flour,
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chunks, or chopped chocolate
  • 1/2 cup freeze dried Raspberries or 1 cup fresh raspberries

METHOD:

Pre heat the oven to 180C/350F. Lightly oil a 9×5-inch/23x13cm loaf tin and line with baking paper.

Puree the bananas in a food processor, add the oil, yogurt, sugar, eggs and vanilla and mix until combined.

In a large bowl, mix the flours, baking powder, baking soda, cinnamon and salt.

Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chunks.

Add the (freeze-dried) Raspberries and stir until mixed thru, don’t over-mix. You want to keep the Raspberries whole.

Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the middle of the oven for 50 to 60 minutes or until a wooden skewer inserted in the middle comes out dry(-ish). It is still supposed to be moist since it’s a banana bread, however there should not be any batter still sticking to the skewer.
Should the bread become too dark you can tent some foil over the top loosely.

Remove from oven once it is finished baking and let it cool on a rack for about 10 minutes, then remove from tin with the parchment paper and let cool completely before slicing.

Enjoy!

Peaches and Cream Baked Oatmeal

Being a fan of Baked Oatmeal like I am, I rarely eat anything else for breakfast, the need for variation is almost a necessity. For this dreamy baked oatmeal recipe I was inspired by the classic Peaches and cream combination, perfect with all the juicy ripe Peaches available now. Since I wanted to make it spectacular in taste I added creamy Ricotta, and a lot of vanilla. It’s so so good, it’s basically dessert.

The baked oatmeal ends up with an almost pudding-like center (due to the ricotta) , a crispy exterior and juicy peach in every single bite. I have to say, this is now my favourite Summer breakfast. It honestly tastes like a decadent dessert, drizzle with a little honey, add a spoonful of Greek yoghurt or more Ricotta and you have yourself a dreamy breakfast that is easy to prepare ahead of time and super healthy too.

So, about the ingredients…

Peaches – Use yellow Peaches if you can, since they have a more intense Peach flavour that their white cousins.

Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value. 

Honey – you can adjust the amount to taste, it gives the baked oatmeal a sweet flavor that goes perfect with the Peaches and the Vanilla.

Baking powder – also for a good lift, making the baked oatmeal more cake-like

Cinnamon and nutmeg – just a hint of these two spices is enough to give the Oatmeal that something extra

Vanilla extract – use real vanilla bean if you can, otherwise a good extract. Vanilla is a must. 

Salt – a pinch of salt is what keeps it from tasting bland.

Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works too.  

Butter – Let’s be real, is there anything better than butter, even a few tablespoons can work a miracle, it adds a lot of flavour and improves texture.

Oats – quick cooking oats this time, since I wanted a creamier end-result. 

Ricotta – adds all the creaminess.


Prep time : 15 min

Cooking time : 30

Serves : 6-8

INGREDIENTS:

  • 1 tbsp. melted butter for baking dish
  • 4 to 5 Peaches, not too ripe
  • 4 cups/400 gr. quick cooking Oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. grated Nutmeg
  • 1/4 tsp. salt
  • 2 large eggs, room temperature
  • 1/4 cup/60 ml. melted butter
  • 1/3 cup/80 ml. Honey
  • scraping of one Vanilla bean or 2 tsp. Vanilla extract
  • 1/2 cup/120 ml. full fat Greek Yoghurt
  • 1/2 cup/120 ml. milk of choice
  • 1/3 cup/120 ml. Ricotta

INSTRUCTIONS:

Preheat the oven to 350F/180C. Grease a 8 x 10 inch baking dish, or similar with the tablespoon of butter.
In a large bowl combine the dry ingredients, the quick-cooking oats, the baking powder, baking soda, the cinnamon, the nutmeg and the salt. Stir to combine well. 
In another bowl beat the eggs, the melted butter, the honey, the vanilla, the yogurt, the milk and the Ricotta.

Peel the Peaches*, slice in half, remove the the stone by twisting the halves, then cut into wedges. Divide into two portions.
Add the wet ingredients to the dry and mix to combine. Pour half the oat mixture into the greased baking dish and layer half the Peaches over the oats, cover with the remaining oats and place the remaining Peaches on top in a decorative pattern. Brush the Peaches gently with a little oil or use a little cooking spray, this will prevent them from burning or going to dark. Bake for 30 minutes, serve with additional Honey if desired and more Cream or Yoghurt.

Enjoy!

  • *If you are having trouble peeling the Peaches, you can cut a small cross into the crown of the Peach, plunge them into a pot of (no longer) boiling water for one or two minutes, until the skin cracks open then remove them straight away into an ice bath, then proceed to peel.

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

One Bowl Vanilla Cake

One Bowl Vanilla Cake
The simplest and easiest vanilla cake you can ever make. Just add all the ingredients to a bowl and give it a good mix and bake!.
An any occasion fluffy cake, perfect on it’s own or with your favourite frosting. The cake is very light and has a tender crumb so you can serve it for dessert too without it being too heavy.
The great thing about a vanilla cake is that you can add any flavor frosting, and everybody loves vanilla.
This is the recipe I always use when I need a cake in a hurry. These basic ingredients are usually in your cupboard and fridge, so you don’t need planning in advance.

The basics…

Preheat the oven to 180 C/ 350 F.
Grease two 20cm/ 8 inch round baking pans.
Line with parchment paper, grease again and I like to give them an extra dusting of flour. This will ensure the cake will come out completely without a trace left behind.
Measure all ingredients into a large bowl.
Mix until well incorporated and the batter is smooth.
Pour into your prepared baking pans.
Bake for about 25 to 30 minutes on the center rack or until a skewer inserted in the center comes out clean.
Once baked, let cool in the pan for 10 minutes. Then remove and cool completely before frosting. If you’re in a hurry place them in a freezer while you make your frosting.

INGREDIENTS:

For the Cake:
1/2 cup/113gr/ (one stick), very soft unsalted butter room temperature
1 cup/200gr. White caster sugar
3 large eggs, room temperature
2 cups/200gr. sifted all purpose flour
2 ½ tsp. baking powder
¼ tsp. salt
3/4 cup / 180 ml. Milk
2 tsp./10ml. vanilla extract

Vanilla Bakery Style Buttercream Frosting:
1 cup (225 g) butter (1 stick) unsalted, room temperature
2 ½ cups (300 g) Powdered sugar
1 tbsp. /15 ml. vanilla
Pinch of Salt
1 to 2 tbsp. milk to softer consistency

NOTE: at this point you can add flavorings for filling the cake, separate about half a cup of the frosting and add your preferred flavor, like instant coffee, some cocoa, caramel, strawberry jam. Just add in small amounts so that the frosting doesn’t become too thin. This can now be spread on the cake layers for filling.

INSTRUCTIONS:

Cake:
Preheat the oven to 180 C/ 350 F.
In a large bowl or in the bowl of your stand mixer, place the butter and sugar and start beating on medium-high until fluffy.
Set mixer to medium-low and add the eggs one at a time.
Now add the flour, baking powder and salt. As it is mixing/combining pour in the milk and vanilla in a steady stream.
Mix until dry ingredients are well incorporated and no lumps remain.
Pour into your prepared baking pans. Bake for about 25-30 minutes on the center rack or until a skewer inserted in the center comes out clean.
Once baked let cool in the pan for 10 minutes. Cool completely before frosting.

Frosting:
Cream butter for about 2 minutes, until light and fluffy.
Add vanilla and combine well.
Finally, start adding the powdered sugar one cup at a time with the mixer on low.
Once all the sugar is in – whip the buttercream on a higher setting, for a good three minutes until light and fluffy. Add a little milk if you want the frosting softer.

Assemble:
Spread some frosting on each layer.
Use a spatula to frost the outside of the cake.
Pipe any leftover frosting if desired.
For a naked look – scrape off frosting from sides of the cake.

Crêpe Suzette filled with honey cream cheese

A non-boozy version of a delicious French Classic.

Instead of the Grand Marnier, triple sec or orange Curaçao liqueur that most Crêpe Suzette recipes call for, I have made an Orange syrup to pour over the Crêpes, perfect for the whole family. An added bonus is that you don’t have to flambé the Crêpes either, so it’s super simple. They’re also filled with whipped honey cream cheese and served with fresh Orange segments to add freshness. A true feast that the whole family will love.

Serves: 4

Prep time : 10

Total Time : 20 minutes

INGREDIENTS:

Crêpes:
• 1 1/4 cup all-purpose flour or white spelt flour
• Pinch salt
• 2 eggs at room temperature
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 2 tbsp. melted butter
• + 1/2 cup butter for baking the crepes
Orange Syrup:
• 1 1/2 cups freshly squeezed orange juice
• 5 tablespoons sugar
• 2 tsp. Cornstarch mixed with 1 tbsp. water
Honey cream cheese:
• 3/4 Cup cream cheese at room tempered
• 1/4 cup honey
• 1/8 tsp. Orange blossom extract (optional)
Extra for serving:
• 2 oranges, peeled and sectioned, skin removed

DIRECTIONS:

Crêpes:
Whisk together the flour and salt in a medium bowl. In another bowl whisk the eggs, milk and vanilla. Add to the flour slowly and whisk until combined, add the melted butter and mix. If the mixture is too thick, add a little more milk until a thin consistency is achieved. Cover and refrigerate for 30 minutes. It’s important to let the batter rest, so the gluten can develop and the Crêpes will bake easier and they won’t tear as easily.
Heat an 20cm/8-inch skillet over medium heat for about 1 minute. Add butter to the pan and swirl it around so the butter covers the entire surface. Ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 60 seconds or until lightly golden brown. Add a little butter to the uncooked side and flip over and cook the other side for 30-60 seconds. Remove to a plate and repeat with the remaining batter.
You may keep the crepes warm on a plate set on top of a pan with simmering water or covered with foil in a low-warm oven
Orange sauce:
In a sauce pan over high heat, bring the orange juice to a boil with the sugar, reduce the heat to a simmer, add the cornstarch slurry and cook until the mixture has thickened, about 5-10 minutes. Remove from heat and set aside.
Honey cream cheese:
Place the cream cheese in a bowl together with the honey and whip for a few minutes until fluffy and creamy. Add orange blossom extract if desired.
To serve:
Place a crepe on a warm plate. Spoon some cream cheese down the middle and roll the crêpe into a cylinder. Top with syrup and fruit and serve immediately. Serve 2 crêpes per person.

Enjoy!