Archive for the ‘Baking’ Category

Stewed Rhubarb

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This is a summer favourite in my house. Rhubarb is a sure sign that the gardening season is well under way, and my rhubarb plant is always one of the most successful parts of my garden. We eat stewed rhubarb with granola and yogurt, on top of ice cream, and even on toast! I like it to be a little bit tart, however it is an easy recipe to adjust the sugar quantities to suit your own tastes.

4 cups fresh rhubarb, chopped
1/2 cup sugar
2 tbsp water

In a saucepan stir ingredients together over medium heat. Once sugar is dissolved turn heat to low. Simmer for 15-20 minutes until rhubarb is broken down and sauce has thickened.

Store in an airtight container and refrigerate. Best if eaten within a week.

12 weight watchers points plus for entire recipe.

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Lemon Cupcakes with Lemon Buttercream

 

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My mom is a lover of all things lemon. Each year on Mother’s Day a different lemony dessert is attempted by a family member in hopes of impressing her. This year I tried out this recipe from shugarysweets It was such a success! Both the cupcake and frosting were deliciously lemon! Not only was my mom impressed, they were devoured by all. A big thank you to shugarysweets for this yummy creation!

Ingredients
For the Cupcakes:
5 egg whites, room temperature
3/4 cup buttermilk
2 lemons, zested
3/4 cup unsalted butter, softened
1 3/4 cup granulated sugar
2 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp kosher salt

For the Frosting:
1 cup unsalted butter, softened
4 cup powdered sugar
1 lemon, zested and juiced
2 Tbsp heavy cream

Instructions

In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.

In a mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.

Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan 5 minutes then transfer to cool completely on a wire rack.

For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream.

Beat for 3-5 minutes until fluffy. Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.

Sticky Nut Bars

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This recipe is my favourite combination of salty and sweet.  I got the recipe from one of my favourite vegetarian websites http://www.greenkitchenstories.com. The only addition I made was I sprinkled coarse salt on top. So good!

10 fresh dates (chopped)
2 tbsp water
2/3 cup organic peanut butter (salted)
1 cup mixed nuts, we used almonds, cashew nuts and pistachio (coarsley chopped)
1/4 cup coconut flakes
1/4 cup sunflower seeds
1/2 cup dried fruit (we used green raisins, yellow raisins and goji berries)
1/2 tsp salt

Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water and peanut butter and place over low heat.

Add the rest of the ingredients and stir until the dry ingredients are coated. Add some more nuts if the mixture feels too moist and some more water if it is too dry.

Pour the mixture in the springform pan and put in the fridge for half an hour. Cut them into squares before serving. Store them in an airtight container in the fridge.

I cut it into 20 pieces.
4 weight watchers points plus each

Chocolate Coconut Macaroons

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On the path to healthy living and clean eating, there’s been a few rough patches. It’s not always easy to retrain taste buds and old habits can be hard to break – especially during stressful and busy times. This recipe is my kind of ‘cheat’. It’s sweet and chocolatey, but also gluten free, vegan and super easy to make. Many thanks to my friend Ashley for sharing this amazingly delicious recipe with me.

3/4 cup honey
1/3 cup coconut oil
1 tsp vanilla
1/2 tsp salt
2 cups unsweetened, shredded coconut
1 1/2 cup oats
2/3 cup cocoa

In a large sauce pan, heat honey and coconut oil over low heat until just combined. Add vanilla and salt. I used coarse sea salt, table salt works too.

Turn off burner. Stir in oats and coconut. I used steel cut porridge oats with added flax seeds. Quick oats work too. Add cocoa and mix well with a wooden spoon.

Using a teaspoon, scoop onto a baking sheet. With your fingers, form into little balls. I needed to wash my hands several times through this process as it gets a bit sticky and messy. Refrigerate 30 minutes or until set.

Makes 36.
2 weight watchers points plus each

Groaning Cake: as featured in The Birth House

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I recently finished reading The Birth House by Ami McKay. This recipe is mentioned several times. At first it appealed to me because it sounds delicious. As I continued reading it, the biggest part of the appeal became the sense of tradition, womanhood and community that were represented through this cake. The book states, “the tradition of groaning cake, or kimbly at (or following) a birth is an ancient one. Wives’ tales say the scent of a groaning cake baked in the birth house helps to ease the mother’s pain”.”

This afternoon I am off to celebrate the upcoming arrival of a good friend’s new baby. It seemed almost serendipitous that I should come across such a perfect recipe for the occasion.

2 1/2 cups flour (I used whole wheat)
1 tsp baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. cloves

3 eggs
1/4 cup vegetable oil
1/2 cup orange juice
1/4 cup molasses
1 1/3 cups sugar
1 1/2 cups apple (grated, no skin)
1 tsp. almond extract

Preheat oven to 350 F. Grease 2 loaf pans and set aside.

In a large bowl, sift together all dry ingredients except sugar. Add apple and stir well.

In a separate bowl, beat eggs. Add oil, orange juice, molasses and sugar and combine thoroughly.

Add wet ingredients to dry. Mix well. Stir in almond extract. Divide batter evenly between 2 loaf pans.

Bake at 350 F for 35-40 minutes until loaves are golden brown and toothpick inserted into center comes out clean.

Additions: raisins, dates, dried fruits, or nuts.

Cut each loaf into 12.
3 Weight watchers points plus per slice
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