Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Saturday, October 4, 2014

Carrot, Coconut, Apple Muffins and Giveaway

Carrot, Coconut, Apple Muffins
Wishing all of you celebrating Eid a blessed Eid.
Eid Mubarak.
I had the opportunity to taste the creamy new Gay Lea's Coconut Whipped Cream made with pure coconut cream. This non-dairy and lactose free whipped cream is perfect for vegans, and those who are lactose intolerant. Gay Lea's Coconut Whipped Cream is cholesterol free and has 13% fat. It taste just like the regular whipped cream that my family and I are used to, and is fabulous served with fruit, dessert, and hot beverages. 

Wednesday, May 28, 2014

Cranberry Lemon Matcha Muffins and Giveaway

Matcha green tea is a super-charged version of regular green tea that allows us to reap the rewards of green tea in a wider variety of ways. Matcha is green tea from the Camellia sinensis, but in a very fine powder version of the healthy drink. Unlike other teas derived from Camellia sinensis, matcha has not been fermented. Matcha can be harvested from anywhere in the world and is derived from tea leaves grown in the shade that allows the leaves to achieve a dark green colour giving matcha its magnificent amino acids. It’s quite a long process to produce matcha, but serious tea drinkers rely on matcha to enhance their culinary experiences by adding it to homemade pasta, brownies, breads, cakes and more.

Monday, April 7, 2014

Baked Chocolate Doughnuts

1 cup flour
1/2 cup vanilla infused sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil

Sunday, February 23, 2014

Buttermilk Cake

This buttermilk cake recipe from Model Bakery cookbook is delicious, and has become my go-to recipe for cake bases. I served one of the cakes bases with a layer of canned fruits. 

1 cup unsalted butter softened at room temperature
2 3/4 cups cake flour *
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt

Friday, February 21, 2014

Celebrating National Canned Food Month with Peach Smoothie

Since it is the National Canned Food Month, I am celebrating it with Del Monte Canned Peaches by making a delicious smoothie. During the cold winter months, it is difficult to find fresh, economical fruit to include in our fruit and nutrient intake. Luckily, we can buy canned fresh fruits such as California peaches that have vitamins our body needs.

Monday, February 3, 2014

Easy to Make, No Bake Date Pastries

1/4 cup ghee or clarified butter
1/4 tsp nutmeg
1/4 tsp cardamom ground
3/4 cup flour
1 1/2 cups chopped pitted dates like Medjool

In a small saucepan melt the ghee and add the nutmeg and cardamom and leave aside. Place the flour in a heavy bottom pan and heat it in medium heat until it has toasted and has become lightly brown, stir continuously to avoid it from getting burned.

Monday, January 20, 2014

Sago Coconut Milk Pudding

Sago Coconut Milk Pudding
1 cup sago or tapioca seeds
about 4 cups water
1 cup coconut milk
1/2 cup sugar
2" fresh or dried pandan leaves optional
cashews and raisins

Wednesday, January 1, 2014

Sweet Potato Doughnuts

Happy 2014 Everyone! Wishing you all the best and a healthy New Year. Thank you for being part of our family and site :)
This delicious recipe for Sweet Potato doughnuts or kueh keria is from a blogging friends's site that I had bookmarked for a while and glad I got a chance to try it. The following recipe will make about 8 so I doubled the following amounts to make about 16 doughnuts. 

Thursday, December 12, 2013

Chocolate Treasure Island Cake

I made a Treasure Island cake using the following chocolate cake recipe for my son's birthday to accompany the pirate ship cake.

1 1/3 cups all-purpose flour
1 2/3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup vegetable oil

Saturday, December 7, 2013

French Toast in a Mug and Holiday Recipes From Egg Farmers of Ontario

French Toast in a Mug
This quick, delicious French Toast was made in a mug, in the microwave and was ready to enjoy in two minutes.

1 tbsp butter
2 to 3 slices of bread cut into cubes
1 egg
3 tbsp milk
1/4 to 1/2 tsp cinnamon
maple syrup or treacle to serve

Sunday, December 1, 2013

Shortbread Cookies

Dating back to 12th century Scotland, shortbread cookies have been a holiday essential. This year Gay Lea Foods is embracing the shortbread tradition with delicious treats that will appeal to everyone in the family, as well as, hostesses having holiday parties. This Winter Wonderland Shortbread Snowmen are adorable edible crafts to make with our kids and decorate using gum drop for earmuffs, liquorice for scarves and chocolate chip for buttons. 

Monday, November 25, 2013

Delicious Cheesecake From The Greek Yogurt Cookbook

The Greek Yogurt Cookbook by Lauren Kelly has over 125 nutritious recipes. Although, my family and I enjoy yogurt we barely eat it on its own. However, I find when I incorporate yogurt into our food such as in desserts or savoury dishes it gets eaten. Greek yogurts are different from traditional yogurt because it goes through an extra straining process that removes excess sugars and liquids. Some historians think yogurt was found accidentally far back as 9000BC when milk was stored in warm climates and it fermented resulting in yogurt. 

Sunday, November 17, 2013

Creamy Sweet Potato Dessert

sweet potato dessert
201 Gluten Free Recipes For Kids by Carrie S. Forbes gives ideas on how to make delicious meals without gluten ingredients. Many people are adopting to eat healthier by avoiding gluten. If you are new to a gluten-free lifestyle, then this book will provide lots of information as well as delicious recipes to get us started.

Sunday, November 10, 2013

Quick Carrot Cake With Cream Cheese Frosting

carrot cake with cream cheese frosting
3/4 cup vegetable oil
1 cup flour
1/2 tsp ground allspice
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
2 carrots (about 1 cup) grated
1/2 cup brown sugar
1/3 cup raisins
2 eggs
1 tbsp orange juice

Sunday, October 13, 2013

Pumpkin Streusel Muffin

1/2 cup sugar pumpkin purée
1/2 cup whole milk
1/3 cup vegetable oil
1/2 cup sugar
1 egg beaten
1 3/4 cups flour
2 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/3 cup walnuts chopped

Saturday, August 10, 2013

Almond Sweets Halwa

Everyone celebrating Eid, have a blessed Eid 
عيد مبارك 
2 tbsp ghee
1/2 cup fine semolina
1 cup ground almonds
1/2 cup sugar
3/4 tsp nutmeg*
1 1/3 cups milk
sliced almonds, raisins, cranberries optional for decoration

Thursday, July 18, 2013

Berry Muffins

We can use any of the Dorset cereals mueslis for this Berry Muffins recipe that I adapted from the Hellmann's website. We are very impressed how tasty the muffins turned out. 

1 1/2 cups flour 
3/4 cup Dorset cereals
3/4 cup brown sugar or coconut sugar 
2 tsp baking powder 
1/2 tsp salt 
1/2 tsp cinnamon optional
1 cup fresh or frozen mixed berries** 
1 cup milk 
1/2 cup Hellmann's® mayonnaise dressing 
1 egg 

*I used frozen mixed berries 
In a large bowl combine flour, Dorset cereals, sugar, baking powder, salt and cinnamon. Stir in berries. 
In another bowl beat together milk, Hellmann's® mayonnaise dressing and egg. Add liquid ingredients to dry ingredients and stir until combined. 
Spoon mixture into 12 paper lined or greased muffin cups. Bake in 375F preheated oven for 20 minutes or until muffin top springs back when lightly touched and toothpick inserted in the center comes out clean. 
Hellmann's mayonnaise founded on the principle of real, simple ingredients such as egg, oil and vinegar is celebrating their 100th anniversary. More than 80% of the ingredients in Hellmannʼs are sourced from within Canada and the brand is committed to using 100% Canadian Free Run Eggs in all their products by 2020. Everyone in our home enjoys mayonnaise, but we didn't know about the nutritional benefits associated with it. Mayonnaise is a wonderful substitute for traditional cooking oils since it locks in flavour and moisture, giving added benefit of omega-3 and a polyunsaturated fat.
  • Good fats like omega-3 fats help our bodies to absorb vitamins such as vitamin A, D, E and K. Vegetable omega-3 fats are an essential part of a healthy balanced diet because our bodies do not produce them. We can get omega-3 fats through foods like canola and flaxseed oil, walnuts, or mayonnaise. 
  • Nutrition guidelines suggest that we should choose more mono and polyunsaturated fats, like those found in vegetable oils, soft, non-hydrogenated margarine and mayonnaise, instead of saturated fats found in butter and cream. Trans fat, found in hydrogenated oils and shortening should be avoided as much as possible.
  • Canadaʼs Food Guide recommends eating a small amount (30-45 mL or 2-3 tbsp) of unsaturated fat each day. This includes oil used for cooking, salad dressings, margarine and mayonnaise.
I used the delicious Dorset Cereals in these muffins that gave it a fabulous taste and texture. The mueslis mixture recipes are made with a blend of oats, flakes, fruit, nuts and seeds. Their muesli and honey granola are not only delicious to eat for breakfast with yogurt, but also to include in all types of desserts. 
The different blends of Dorset cereals have unique combinations of nuts, fruits and grain to suit everyone's preference.
  • simply delicious muesli (raisins, sultanas, sunflower seeds, dates, brazil nuts, roasted hazelnuts, multi-grain flakes) 
  • simply nutty muesli (multi-grain flakes, almonds, dates, brazil nuts, sunflower seeds) 
  • fruit, nuts  & seeds muesli (raisins, flame raisins, dates, sultanas, banana, pumpkin, sunflower seeds, flaked almonds, whole hazelnuts, multi grain flakes) 
  • super high fibre muesli (toasted cereals, raisins, flame raisins, dates, sunflower seeds, toasted coconut, chopped roasted hazelnuts) 
  • really nutty muesli (cashews, brazils, hazelnuts, almonds, sultanas, dates, flame raisins, multi-grain flakes) 
  • super cranberry, cherry & almond muesli (cranberries, cherries, almonds, raisins, sultanas, sunflower seeds, flame raisins, toasted cereals) 
  • honey granola (oats, sunflower seeds, flaked almonds, rye flakes, pecans, pumpkin seeds baked in honey with a hint of vanilla extract* alcohol based) 
Their mueslis do not have added preservatives or sugar. It is high in fibre and has whole grains. Dorset Cereals can be bought in many countries
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Tuesday, June 18, 2013

Sticky toffee Pudding

Sticky toffee Pudding
the cake
9 tbsp unsalted butter at room temperature
1 cup pitted dates 
2 tsp baking soda
1 cup water
2 cups flour
1 cup brown sugar
1 tsp salt
3 eggs

In a pan simmer the dates with the baking soda and water for 5 minutes until it is soft. Puree with the cooking liquid in a blender. 
In a bowl add the butter, sugar, salt, eggs and sifted flour. Using a mixer, blend everything until it is combined. Mix the date puree into the mixture. 
Prepare the 9 x 13 baking dish with butter, then add a few of the simmered dates coarsely chopped and pour the mixture. Bake in a 375F preheated oven for 35 to 40 minutes until the cake is firm to the touch. Turn out onto a plate and drizzle with toffee sauce before serving.

toffee sauce
3/4 cup brown sugar
5 tbsp unsalted butter cubed
2/3 cup heavy cream
pinch of salt

Prepare the sauce while the cake is baking. Melt the sugar, butter and cream together in a pan until it is smooth and combined. Stir in the salt and allow to boil for a few minutes. Serve the warm pudding with the hot toffee sauce.

The pudding and sauce can be made up to 2 days ahead and reheated before serving. We can also make in 8 individual 7 oz ramekins and bake for about 20 to 25 minutes. 
This sticky toffee pudding is adapted from the DK baking book.
Sticky toffee Pudding
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Monday, May 20, 2013

Classic Ebelskiver

Ebelskiver, pronounced "able-skeever" are famously known as traditional Danish pancakes that are simple to make with pantry staples.  However, ebelskiver history extends beyond Denmark.  
  • In Japan the pan is called takoyaki pan, which is used to make the popular savoury puffed pancake balls with pieces of octopus or tako stuffed in the center.
  • In China lightly sweet gai dan jai or Hong Kong egg cakes are made.
  • In Thailand they call the pan Kanom Krok.
  • In India the pan is called Paniyaram Pan.
Ebelskivers are appealing because of its ideal shape and size, which can be served for any occasion.  The 150 Best Ebelskiver recipes by Camilla V. Saulsbury introduce us to simple and sophisticated ebelskiver recipes.  The author explains about the equipment, how it is made, the pantry essential tips and more.  The recipes in the book are divided into lightly sweet puffs that would be perfect to serve as breakfast and brunch, sweet treats and savouries. There is a whole section dedicated to puffs from different countries in Asia, Europe and Africa.

I found the pictures that explain how to make the basics useful. To make quick ebelskivers, the book suggests that we use the pancake mix from a box that needs us to add eggs and milk.
This Classic Buttermilk Ebelskiver recipe is adapted from the book.

1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp vanilla flavoured sugar
2 eggs separate the egg whites into a clean bowl
1 cup buttermilk
oil to grease the pan
jam or chocolate chip optional
icing sugar optional

Whisk the dry ingredients and wet ingredients without over stirring.  

Beat the egg whites in another bowl until it forms stiff peaks and then fold into the mixture without mixing it too much.  
Heat the pan over medium heat. Oil the pan with a little bit of neutral oil such as vegetable oil. 
Put 1 tbsp batter then put 2 chocolate chips or 1/4 tsp jam quickly inside the batter before it sets. Cook for 2 to 4 minutes before turning and cooking the other side for another 2 to 3 minute.  
It is optional to sprinkle icing sugar over the cooked ebelskivers. Serve warm.     


Use a neutral oil to grease the pan instead of butter, as butter might burn quickly.
Over stirring the batter creates gluten, which will make the ebelskivers tough and gummy.  
Fold in the peak formed egg whites in parts to the batter.
Put the batter in a heated pan.

In Celebration of the upcoming Camping days I am hosting a Giveaway for everyone over 18 in US and Canada to win a personalized Ultimate Camp Pack of labels.
Please enter the giveaway through the rafflecopter below before June 10th and leave a comment on this post if you would like to win this giveaway.

a Rafflecopter giveaway
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Thursday, May 16, 2013

Making Cupcake Bouquets

I took a cupcake bouquet class at Le Dolci, as I was curious how cupcake bouquets are made. I found the experience fun, as the instructor explained us how to pipe three different flowers. She taught us how to make roses, carnation and daisies using the tear drop shaped tip. I have experience piping so I found it easy to follow the instructor, and had fun making these flowers.
After practicing for an hour on parchment paper, we got to decorate 12 mini-cupcakes that were pre-made for us. The buttercream icing was made with only butter and not shortening, so I found it was too quick to melt for my warm hands when I was piping :) 
I like that the icing only had butter and not shortening. Here is the recipe for the butter cream icing from Le Dolci, which I am looking forward to make at home to decorate cakes and cupcakes.
1 cup butter 
2 cups icing sugar 

Use room temperature butter and whip it for 2 minutes. Add the icing sugar slowly. 
It is optional to add a few drops of vanilla. For thinner consistency we can add water or milk a tsp at a time.
To make the cupcake bouquets, we need 
bamboo skewers 
clay pot 
craft flower arranging foam* 
knife and scissor 

*found in the dollar store and craft shops 
We cut up a piece of craft foam to fit into a clay pot so the cupcakes will have more balance when placed. The skewers were cut into 3 and placed in different heights. I pierced the cupcakes with a skewer lightly, but not all the way so it could be easily placed on the skewers.
I really liked how the bouquet looked after it was complete. I am glad that Le Dolci packs the goodies we make there to take home. My family thought it looked really pretty and enjoyed the bouquet of cupcakes. 
I usually think icing is just for the looks and not encourage my children to have a lot on their cakes, so I removed most of the pretty icing before they enjoyed the cupcakes.

I think it is always better and fun to learn a skill by having hands on experience. Le Dolci offers many different classes so we can learn to make cake pops, croissant, macaroons, cookie decorating truffles and more. Check out their website to take a look at the upcoming classes.
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First