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Baking - 1001 Best Baking Recipe - Emma Katie PDF
Baking - 1001 Best Baking Recipe - Emma Katie PDF
Recipes of All
Time
Emma Katie
Copyright © 2015 Emma Katie
Introduction
Ingredients
Butter
Milk
Flour
Baking powder
Baking soda
Yeast
Sugar
Cocoa powder
Eggs
Gelatin
Nuts
Salt
Spices
Equipment
Baking pans
Mixer
Whisk
Spatulas and wooden spoons
Food processor
Measuring spoons and cups
Mixing bowls
Baking paper or parchment paper
Cakes
Chocolate Fudge Cake
Ganache Chocolate Cake
Tropical Carrot Cake
Rainbow Cake
Hazelnut Chocolate Cake
Pomegranate Cake
Caramel Pumpkin Cake
Butterscotch Sweet Potato Cake
Olive Oil Pistachio Cake
Buttermilk Chocolate Cake
Peppermint Chocolate Cake
Honey Fig Cake
Funfetti Cake
Coconut Raspberry Cake
Raspberry Lemon Olive Oil Cake
Strawberry Cake
Banana Cake
Banana Peanut Butter Cake
Tahini Cake
Almond Strawberry Cake
Dark Chocolate Coffee Cake
Buttery Zucchini Cake
Yogurt Strawberry Cake
Walnut Banana Cake
Mango Ice Box Cake
Blueberry Cake
The Ultimate Chocolate Cake
Fudgy Chocolate Cake
Buttery Orange Cake
Vanilla Strawberry Cake
Chai Spiced Streusel Cake
Cardamom Carrot Cake
Chocolate Pumpkin Cake
Chocolate Hazelnut Cake
Caramel Banana Cake
Matcha Chocolate Cake
Caramel Spice Cake
Mississippi Mud Cake
Cinnamon Chocolate Cake
Moist Apple Cake
Pear Cinnamon Bundt Cake
German Fruit Bundt Cake
Spiced Walnut Cake
Devils Bundt Cake
Cream Bundt Cake
Blackberry Bundt Cake
Peach Upside Down Cake
Maple Syrup Apple Cake
Marble Cake
Gingerbread Chocolate Cake
Ginger Sweet Potato Cake
Candied Ginger Applesauce Cake
Plum Polenta Cake
Spicy Chocolate Cake
Blood Orange Olive Oil Cake
Dark Rum Pecan Cake
Apple and Pear Molasses Cake
Walnut Coffee Cake
Madeira Cake
Sour Cherry Chocolate Cake
Victoria Sponge Cake with
Strawberries
Coconut Carrot Bundt Cake
Fruit and Brandy Cake
Ginger Whole Orange Cake
Lemon Drizzle Cake
Jam Studded Cake
Rum Pineapple Upside Down Cake
Chocolate Biscuit Cake
Lemon Ginger Cake
Molasses Pear Bundt Cake
Peanut Butter Chocolate Bundt
Cake
Sweet Potato Bundt Cake
Hot Chocolate Bundt Cake
Yogurt Bundt Cake
Fluffy Pear Bundt Cake
Brown Sugar Pineapple Bundt Cake
Graham Cracker Cake
Duo Bundt Cake
Brown Sugar Cake
Boozy Raisin Bundt Cake
Raspberry Chocolate Cake
Orange Pound Cake
Grand Marnier Infused Loaf Cake
Cream Cheese Pumpkin Cake
Grand Marnier Infused Loaf Cake
Cream Cheese Pumpkin Cake
Graham Cracker Pumpkin Cake
Holiday Pound Cake
Pecan Butter Cake
Fruity Bundt Cake
Cream Cheese Apple Cake
Chocolate Chip Pumpkin Bundt
Cake
Moist Pumpkin Cake
Moist Chocolate Cake
Lemon Blueberry Bundt Cake
Chocolate Bundt Cake
Lime Pound Cake
Pistachio Bundt Cake
Vanilla White Chocolate Chip Cake
Berry Lemon Cake
Poppy Seed Lemon Bundt Cake
Gingersnap Pumpkin Bundt Cake
Chocolate Chip Bundt Cake
Milk Chocolate Chunk Cake
Pecan Rum Cake
Orange Pumpkin Bundt Cake
Black Pepper Chocolate Cake
Banana Chocolate Chip Cake
Pecan Carrot Bundt Cake
Applesauce Carrot Cake
Almond Butter Banana Cake
Citrus Poppy Seed Bundt Cake
Tiramisu Cake
Orange Chocolate Cake
Almond White Chocolate Cake
Almond Apple Cake
Peach Brandy Cake
Almond Date Cake
Almond Fig Cake
Lemon Ricotta Cake
Summer Fruit Cake
Apricot Cake
Yeasted Plum Cake
Almond Strawberry Cake
Peach Meringue Cake
Cranberry Upside Down Cake
Strawberry Crumble Cake
Rhubarb Upside Down Cake
Apple Vanilla Loaf Cake
Granny Smith Cake
Apricot Yogurt Loaf Cake
Almond Honey Cake
Orange Ricotta Cake
Banana Mars Bar Cake
Cinnamon Frosted Banana Cake
Butter Cake
Vanilla Genoise Cake
Strawberry Lemon Olive Oil Cake
Beetroot Carrot Cake
Beetroot Chocolate Fudge Cake
Healthier Carrot Cake
Meringue Black Forest Cake
White Chocolate Blackberry Cake
Chocolate Chip Blackberry Cake
Blueberry Streusel Cake
Strawberry Yogurt Cake
Boozy Chocolate Cake
Rich Vanilla Cake
Pear Brownie Cake
All Butter Cake
Caramel Apple Cake
Berry Meringue Cake
Whole Pear Sponge Cake
Caramel Pineapple Upside Down
Cake
Walnut Carrot Cake
Butterscotch Pecan Cake
Amaretto Almond Cake
Chai Spiced Cake
Parsnip Carrot Cake
Cherry Chocolate Cake
Cherry Brownie Cake
Sultana Cake
Raspberry Chocolate Mud Cake
Chocolate Hazelnut Cake
Chocolate Dulce de Leche Cake
Raspberry Ricotta Cake
Chocolate Coffee Cake
Fudgy Chocolate Cake
Chestnut Puree Chocolate Cake
Morello Cherry Cake
Cherry Liqueur Soaked Cake
Chocolate Coconut Cake
Decadent Chocolate Cake
Raspberry Ganache Cake
Buttermilk Chocolate Cake
Chocolate Mousse Cake
Blood Orange Cornmeal Cake
Orange Chocolate Mud Cake
Chocolate Olive Oil Cake
Chocolate Peppermint Cake
Classic Fruit Cake
Chia Seed Chocolate Cake
Cinnamon Maple Pumpkin Cake
Snickerdoodle Bundt Cake
Chocolate Nutella Cake
Pistachio Cake
Spiced Pumpkin Sheet Cake
Strawberry Polenta Cake
Walnut Honey Pound Cake
Apple Pound Cake
Peanut Butter Jelly Cake
Lemon Raspberry Pound Cake
Cinnamon Streusel Raspberry Cake
Raspberry Matcha Cake
Banana Bundt Cake with Peanut
Butter Frosting
Chocolate Peanut Butter Bundt
Cake
Vanilla Cardamom Cake
French Apple Cake
Natural Red Velvet Cake
Matcha Pound Cake
Brown Butter Walnut Cake
Vanilla Funfetti Cake
Cookies
Coconut Shortbread Cookies
Cardamom Chocolate Chip Cookies
Peanut Butter Shortbread Cookies
Coffee Shortbread Cookies
Brown Butter Chocolate Chip
Cookies
Peanut Butter Chocolate Cookies
Chocolate Hazelnut Cookies
Toffee Chocolate Chip Cookies
Chocolate Buttercream Cookies
Oatmeal Cookies
Coffee Gingersnap Cookies
Vanilla Malted Cookies
Peanut Butter Nutella Cookies
Honey Lemon Cookies
Butter Vanilla Cookies
Fudgy Chocolate Cookies
Triple Chocolate Cookies
Raspberry Jam Cookies
Cornflake Chocolate Chip Cookies
Gingerbread Cookies
Almond Cookies
Apricot Coconut Cookies
Dried Cranberry Oatmeal Cookies
Candy Cane Chocolate Cookies
Maple Sesame Cookies
Chocolate Chunk Cookies
Chocolate Dipped Sugar Cookies
Soft Chocolate Chip Cookies
Olive Oil Chocolate Chip Cookies
Double Chocolate Cookies
Colorful Chocolate Cookies
Minty Chocolate Cookies
Rainbow Cookies
Chocolate Sandwich Cookies with
Passionfruit Ganache
Spiced Chocolate Cookies
Chocolate Drizzled Lavender
Cookies
Custard Powder Cookies
Confetti Cookies
Rice Flour Cookies
Honey Cornflake Cookies
Marshmallow Chocolate Chip
Cookies
Banana Chocolate Cookies
Date Pecan Ginger Cookies
Ginger Chocolate Oatmeal Cookies
Eggless Cookies
Muesli Cookies
Molten Chocolate Cookies
Milky Cookies
M&M Cookies
Pecan Marshmallow Cookies
Polenta Cookies
Outrageous Chocolate Cookies
Macadamia Cookies
Oatmeal Raisins Cookies
Banana Oatmeal Cookies
Orange Pistachio Cookies
Orange Passionfruit Cookies
Chunky Peanut Butter Cookies
Pink Dotted Sugar Cookies
Amaretti Cookies
Rocky Road Cookies
Salted Chocolate Cookies
Molasses Cookies
Ginger Quinoa Cookies
Puffed Rice Cookies
Double Ginger Cookies
Cashew Cranberry Cookies
Chili Chocolate Cookies
Flourless Peanut Butter Cookies
Sugar Covered Cookies
Chocolate Chip Pecan Cookies
Gooey Chocolate Cherry Cookies
Cinnamon Oatmeal Cookies
American Chocolate Chunk Cookies
Chocolate Pecan Cookies
Icing Decorated Cookies
Spiced Apple Cookies
Fruity Cookies
Orange Pumpkin Cookies
Anzac Cookies
Dried Prune Oatmeal Cookies
Mango Crunch Cookies
Peanut Butter Pretzel Cookies
Clove Sugar Cookies
Brown Butter American Cookies
Cinnamon Sugar Cookies
Praline Cookies
Pecan Butter Cookies
Coconut Butter Cookies
Quick Brown Butter Cookies
Ginger Butter Cookies
Brown Butter Chocolate Oatmeal
Cookies
Chewy Sugar Cookies
Cracked Sugar Cookies
Chocolate Crinkles
Soft Ginger Cookies
Chewy Coconut Cookies
Cranberry Biscotti
White Chocolate Cranberry Cookies
Gingerbread Cookies
Peanut Butter Oatmeal Cookies
Coconut Macaroons
Russian Tea Cookies
Healthy Banana Cookies
Minty Chocolate Cookies
Gingersnap Cookies
Four Ingredient Peanut Butter
Cookies
Candied Ginger Oatmeal Cookies
Nutty Cookies
Peanut Butter Cups Cookies
Banana Chocolate Chip Cookies
Amaretti Cookies
Walnut Crescent Cookies
Chocolate Nutella Cookies
Chocolate Orange Shortbread
Cookies
Cinnamon Snap Cookies
Thin Coconut Cookies
Lemon Poppy Seed Cookies
Ginger Almond Biscotti
Pecan Cream Cheese Cookies
Orange Poppy Seed Cookies
Monster Cookie Recipes
Maple Flavored Cookies
White Chocolate Pistachio Cookies
Pine Nut Cookies
Lemon Ricotta Cookies
Coconut Lime Butter Cookies
Earl Grey Cookies
Hazelnut Chocolate Chip Cookies
Double Chocolate Espresso Cookies
White Chocolate Chunk Cookies
German Chocolate Cookies
Chocolate Star Anise Cookies
Lemony Lavender Cookies
Fig and Almond Cookies
Everything-but-the-kitchen-sink
Cookies
Dried Fruit Wholesome Cookies
Fresh Blueberry Cookies
Almond Blueberry Cookies
Lentil Cookies
Coconut Florentine Cookies
Vanilla Sugared Cookies
Toffee Apple Cookies
Soft Baked Chocolate Cookies
Brown Sugar Chocolate Chip
Cookies
Pecan Studded Cookies
Layered Chocolate Chip Cookies
Walnut Banana Cookies
Peanut Butter Cinnamon Cookies
Cakey Chocolate Chip Cookies
French Desserts
Classic French Toast with Honey
French Apple Tart
Chocolate Éclairs
Cherry Clafoutis
Tart Tatin
Crème Brulee
Far Breton
French Lemon Tart
French Canneles
French Beignets
Tarte Tropezienne
Fig Galette
Buttery Madeleines
Meringues
Mousse au Chocolat
Iles Flottantes
Butter Cookies
Rustic Pear Galette
Crepes Suzzette
Gateau Basque
Lemon Cheese Soufflé
Chocolate Tart
Rhubarb Tart
Pistachio Financiers
Pure Chocolate Buche de Noel
Mocha Pots de Crème
Red Wine Chocolate Cake:
Gascon Flan
Deep Chocolate Soufflé
Chewy Almond Macaroons
Boozy Chocolate Truffles
Fiadone – French Cheesecake
Pepin’s Apple Tart
Port Wine Poached Pears
Dried Cranberry Pear Clafoutis
Honey Fig and Goat Cheese Tart
Orange Apple Terrine
Crème Caramel
Orange Marmalade Soufflés
Almond Sables
Cheesecakes
Almond Vanilla Cheesecake
Strawberry lemon Cheesecake
Classic Vanilla Cheesecake
Gingersnap Cheesecake
Spiced Honey Cheesecake
Walnut Cheesecake
Amaretti Cheesecake
Amaretto Cheesecake
Apple Cinnamon Cheesecake
Vanilla Crumble Cheesecake
Spiced Pumpkin Cheesecake
Banana Caramel Cheesecake
Caramel Drizzled Cheesecake
Crustless Orange Cheesecake
Chunky Banana Cheesecake
Passionfruit Cheesecake
Rhubarb Strawberry Cheesecake
Hazelnut Chocolate Cheesecake
Cherry Chocolate Cheesecake
Crustless Vanilla Cheesecake
Tiramisu Cheesecake
Dulce de Leche Cheesecake
Honey Ricotta Cheesecake
Lemon Coconut Cheesecake
Creamy Lemon Cheesecakes
No Crust Citrus Cheesecake
Mango Ripple Cheesecake
Raisin Marsala Cheesecake
Ricotta Cheesecake with Balsamic
Strawberries
Marsala Infused Cheesecake
Apricot Compote Ricotta
Cheesecake
Honey Fig Ricotta Cheesecake
Snickers Cheesecake
Sour Cream Mango Cheesecake
Nutmeg Ricotta Cheesecake
Shortcrust Pastry Cheesecake
Walnut Crumble Cheesecake
Baklava Cheesecake
Lime Pineapple Cheesecake
Banoffee Pie Cheesecake
Basque Burnt Cheesecake
Mixed Berry Cheesecake
Mini Raspberry Cheesecakes
Berry Mascarpone Cheesecake
Passionfruit Blueberry Cheesecake
The Ultimate No Crust Cheesecake
Duo Cheesecake
Dark Cherry Cheesecake
Decadent Chocolate Cheesecake
White Chocolate Cheesecake
Blackberry Ginger Cheesecake
Almond Coconut Cheesecake
Lemony Strawberry Cheesecake
Very Vanilla Cheesecake
Colorful Blueberry Cheesecake
Brownie Cheesecake
Crème Brulee Cheesecake
Burnt Orange Cheesecake
Mocha Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Cappuccino Cheesecake
Caramel Pecan Cheesecake
Caramel Swirl Cheesecake
Chai Cheesecake
Refreshing Kiwi Cheesecake
Chocolate Chip Cheesecake
Frangelico Cheesecake
Pistachio Paste Cheesecake
Almond Praline Cheesecake
No Bake Mascarpone Cheesecake
No Bake Passionfruit Cheesecake
Chocolate Banana Cheesecake
Chocolate Strawberry Cheesecake
Coffee Glazed Cheesecake
Nutella Cheesecake
Raspberry Chocolate Cheesecake
Chocolate Fudge Cheesecake
Chocolate Peanut Butter
Cheesecake
Dried Fruit Cheesecake
Crème Fraiche Cheesecake
Mini Ginger Cheesecakes
Individual Pumpkin Cheesecakes
New York Cheesecakes
Japanese Cheesecake
Chocolate Chip Banana Cheesecake
Lemon Curd Cheesecake
Individual Mocha Cheesecakes
Kahlua Chocolate Cheesecake
Dulce de Leche Cheesecake
Meringue Cheesecake
Irish Cream Cheesecake
S’mores Cheesecake
Pure Coconut Vanilla Cheesecake
Blueberry Lime Cheesecake
Apple Pie Cheesecake
Strawberry Jam Cheesecake
Minty Cheesecake
Twix Cheesecake
Brown Sugar Amaretto Cheesecake
Red Velvet Cheesecake
Tiramisu Inspired Cheesecake
Salted Chocolate Cheesecake
Oatmeal Crust Cheesecake
Brownie Mango Cheesecake
White Chocolate Caramel
Cheesecake
Cranberry Eggnog Cheesecake
Maple Cinnamon Cheesecake
Ginger Eggnog Cheesecake
Chocolate Pumpkin Cheesecake
Citrus Cheesecake
Nutella Mocha Cheesecake
Chai Latte Cheesecake
Nutmeg Sweet Potato Cheesecake
Condensed Milk Cheesecake
Cranberry Sauce Cheesecake
Lavender Lemon Cheesecake
Chocolate Chip Mint Cheesecake
Cherry Vanilla Cheesecake
Chocolate Sauce Cheesecake
Funfetti Chocolate Cheesecake
Pies and Tarts
Peanut Butter Cream Cheese Tart
Blueberry Pistachio Galette
Whole Wheat Strawberry Galette
Pumpkin Cream Pie
Maple Pecan Pie
Dark Chocolate Pumpkin Pie
Tarte au Citron
Apple Frangipane Tart
Classic Apple Pie
Ricotta Cheese Pie
Easy Banoffee Pie
Crumble Ginger Pear Pie
Chocolate Red Velvet Pie
Greek Yogurt Pie
Juicy Peach Pie
Lemon Meringue Pie
Oreo Banoffee Pie
Phyllo Fig Pie
S’mores Pie
Rhubarb Strawberry Galette
Pure Blueberry Pie
Mixed Berry Pie
Limoncello Lime Tart
Spiced Pumpkin Pie
Black Forest Tart
Thyme Pear Pie
Blueberry Almond Pie
Blackberry Lemon Curd Tart
Blueberry Peach Crostata
Bourbon Peach Galette
Puff Pastry Berry Tartlets
Key Lime Tartlets
Mixed Fruit Galette
Plum Streusel Pie
Nutella Banana Tart
Grapefruit Flavored Apple Pie
Apricot Frangipane Tartlets
Walnut Brownie Tart
Double Crust Blueberry Pie
Rustic Apple Tart
Healthy Desserts
Thick Berry Smoothie Bowl
Vegan Sweet Potato Donuts
Vegan Crustless Pumpkin Pie
Olive Oil Blueberry Muffins
Pecan Energy Balls
Coconut Oil Banana Almond Bread
Wholesome Apple Pie
Granola Pumpkin Pie
Caramelized Pineapple Ice Cream
Wholesome Vegan Waffles
Molasses Pumpkin Loaf Cake
Grain Free Pumpkin Porridge
Pumpkin Chia Pudding
Plum and Nectarine Compote
Oatmeal Yogurt Muffins
Chocolate Hazelnut Truffles
Green Smoothie Bowl
Almond Pancakes
Vegan Chai Donuts
Sweet Potato Coconut Bread
Gluten Free Pumpkin Bread
Gingerbread Smoothie
Healthy Pumpkin Brownies
Applesauce Gingerbread Loaf
Sweet Coconut Cornbread
Seed Energy Bars
Gluten Free Devil’s Food Cake
Whole Wheat Applesauce Muffins
Cocoa Banana Loaf Cake
Mango Turmeric Smoothie
Mixed Fruit Bowls with Yogurt
Dressing
Poppy Seed Lemon Pancakes
Chocolate Brownie Balls
Skinny Banana Muffins
Oatmeal Banana Bread
Carrot Cake Porridge
Honey Hazelnut Macaroons
Whole Grain Pumpkin Muffins
Healthy Carrot Muffins
Dried Fruit Overnight Oatmeal
Homemade Granola
Baked Brown Sugar Apple Chips
Low Fat Pumpkin Roulade
Coconut Cookies
Dairy Free Pumpkin Pie
Flourless Orange Cake
Spiced Almond Cake
Almond Flour Cranberry Cake
Coconut Chia Pudding
Gingerbread Baked Oatmeal
Pumpkin Spice Latte
Peanut Butter Energy Balls
Banana Oatmeal Cookies
Harvest Pancakes
Vegan Hot Chocolate
Healthy Banana Bread
Healthy Chocolate Bark
Chocolate Covered Strawberries
Cranberry Orange Smoothie
Tahini Nutty Bonbons
Olive Oil Chocolate Cake
Strawberry Granola Crumble
Date Oatmeal Cookies
Chocolate Banana Loaf
Poppy Seed Orange Cake
Pomegranate Granita
Grilled Caramelized Pineapple
Pumpkin Pie Pudding
Blackberry Sweet Wine Granita
Mint Julep Sorbet
Oatmeal Baked Apples
Blueberry Cheesecake Ice Cream
Strawberry Frozen Yogurt
Colorful Fruit Skewers
Juicy Apple and Pear Crisp
Raspberry Yogurt Parfaits
Spiced Cherry Compote
Yogurt Blueberry Panna Cotta
Avocado Chocolate Mousse
Citrus Pudding
Quick Breads
Vanilla Apple Bread
Carrot Pumpkin Bread
Applesauce Walnut Bread
Eggless Pumpkin Bread
Dried Cranberry Eggnog Bread
Butternut Squash Bread
Double Chocolate Bread
One Bowl Banana Bread
Vegan Gluten Free Banana Bread
Spiced Cornbread
Yogurt Vanilla Bread
Peanut Butter Banana Bread
Zucchini Banana Bread
Rum Banana Bread
Pecan Bread
Cinnamon Maple Bread
Rhubarb Bread
Buttermilk Strawberry Bread
Chocolate Beer Bread
German Chocolate Bread
Irish Soda Bread
Moist Banana Bread with Salted
Caramel Sauce
Coconut Raisin Bread
Tropical Banana Bread
Cinnamon Streusel Pear Bread
Pear Carrot Bread
Blueberry Whole Wheat Bread
Nutty Raisins Bread
Oatmeal Cranberry Bread
Harvest Chocolate Chip Bread
Thyme Lemon Bread
Peanut Butter Bread
Clementine Bread
Persimmon Bread
Blackberry Cornbread
Walnut Honey Bread
Chocolate Banana Brownie Bread
Orange Pumpkin Bread
The Ultimate Banana Bread
Lemon Zucchini Bread
Red Wine Chocolate Bread
Coconut Zucchini Bread
Peanut Butter Jelly Bread
Date Loaf Cake
Cinnamon Raisin Bread
Lemon Yogurt Pound Cake
Lemon Glazed Blueberry Bread
Marzipan Banana Bread
Double Almond Bread
Spiced Nutty Bread
One Bowl Ginger Bread
Banana Sour Cream Loaf
Moist Sunbutter Bread
French Spice Cake
Orange Nutmeg Bread
Espresso Chocolate Bread
Fresh Orange Cranberry Bread
Gluten Free Pumpkin Coconut Bread
Chocolate Chip Orange Bread
Maple Apple Bread
Healthy Zucchini Bread
Chocolate Marbled banana Bread
Buttermilk Cinnamon Bread
Cream Cheese Pumpkin Bread
Buttermilk Cornbread
Chocolate Chip Yogurt Bread
Fresh Cranberry Bread
Apricot Sweet Potato Bread
Coconut Banana Rum Bread
Brown Butter Whole Wheat Banana
Bread
Yeasted Dough
Orange Sweet Bread
Garlic Thyme Dinner Rolls
Vegan Dinner Bread
Soft Dinner Rolls
No Knead Parmesan Bread
Honey Fig Bread
Cinnamon Raisin Bread
Pumpkin Cranberry Bread
Irish Dried Fruit Bread
Dried Cherry Pumpkin Bread
Applesauce Raisin Bread
Multigrain Bread
Whole Wheat Bread
Caramelized Onion Foccacia
Plum Cinnamon Bread
Puddings
Lemon Pudding
Chocolate Self Saucing Puddings
Chunky Banana Bread Pudding
Orange Chocolate Bread Pudding
Nutella Bread Pudding
Pear Caramel Bread Pudding
Fresh Fruit Bread Pudding
Rhubarb Brioche Pudding
Eggnog Flavored Bread Pudding
Dark Chocolate Fudgy Pudding
Golden Syrup Pudding
Basics
French Meringue Buttercream
Italian Meringue Buttercream
Swiss Meringue Buttercream
Genoise Sponge Cake
Madeira Sponge Cake
Chocolate Swiss Meringue
Buttercream
Chocolate Mousse
White Chocolate Mascarpone
Mousse
Salted Caramel Sauce
Thick Chocolate Sauce
Chocolate Mirror Glaze
Phyllo Dough
Quick Puff Pastry Dough
Chocolate Whipped Cream
Crème Chantilly
Crème Anglaise
Vanilla Pastry Cream
Dark Chocolate Ganache
White Chocolate Ganache
Fudgy Chocolate Sauce
Dulce de Leche
Classic Pie Dough
Pate a Choux for Éclairs
Crunchy Meringues
Coconut Dacquoise
Conclusion
Introduction
Ingredients:
Cake:
½ cup dark chocolate chips
1 cup hot water
¼ cup cocoa powder
¾ cup butter, softened
1 cup dark brown sugar
2 eggs
½ cup sour cream
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
Frosting:
1 cup butter, softened
2 cups powdered sugar
½ cup cocoa powder
1 pinch salt
2 tablespoons whole milk
Directions:
1. To make the cake, mix the
chocolate chips, hot water and
cocoa powder in a bowl.
2. In a different bowl, mix the
butter and sugar until creamy
and pale. Stir in the eggs, one
by one, then add the sour cream,
vanilla and oil.
3. Sift the flour with baking
powder, baking soda and salt
then incorporate it in the butter
mixture, alternating it with the
chocolate mixture. Begin and
end with flour.
4. Divide the batter between two
9-inch round cake pans lined
with parchment paper.
5. Bake in the preheated oven at
350F for 25-30 minutes.
6. Allow to cool then remove the
cakes from the pans and level
them. Place aside.
7. For the frosting: mix the butter
and powdered sugar for at least
5 minutes until creamy and
fluffy.
8. Add the cocoa powder, salt and
milk and give it a good mix for
5 additional minutes.
9. Use half of the frosting to fill
the cake then decorate it with
the remaining half.
10. Serve right away or refrigerate
until serving.
Ingredients:
Cake:
6 eggs, room temperature
2/3 cup white sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¼ cup butter, melted and cooled
Ganache:
2/3 cup heavy cream
1 cup dark chocolate, chopped
Directions:
1. To make the cake, mix the eggs,
sugar and vanilla in the bowl of
your stand mixer for 5-7
minutes until triple in volume.
2. Fold in the flour, cocoa
powder, salt and baking
powder using a wooden spoon
or spatula, being careful not to
deflate the eggs.
3. Gradually fold in the melted
butter.
4. Pour the batter in a 10-inch
cake pan lined with baking
paper and bake in the preheated
oven at 350F for 35-40 minutes.
5. Allow to cool in the pan then
transfer on a platter.
6. For the ganache, bring the
cream to the boiling point then
remove from heat and stir in the
chocolate. Mix until melted and
smooth then allow to cool
completely.
7. Spoon the ganache over the
cake and serve right away.
Ingredients:
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup white sugar
¼ cup dark brown sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
4 carrots, grated
1 cup crushed pineapple (with juice)
½ cup chopped walnuts
1 cup shredded coconut
Frosting:
1 cup butter, softened
1 cup cream cheese, softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cake, mix the flour,
baking soda, baking powder,
spices and salt in a bowl.
2. Combine the sugars, oil, eggs
and vanilla in a bowl and mix
well until double in volume.
3. Stir in the carrots, pineapple,
walnuts and coconut then add
the dry ingredients.
4. Pour the batter in 2 9-inch cake
pans and bake in the preheated
oven at 350F for 35-40 minutes
or until risen and golden brown.
5. Allow the cakes to cool in the
pans then level them and place
aside.
6. For the frosting, mix the cream
cheese, butter, sugar and vanilla
in a bowl for at least 5 minutes
until stiff and fluffy.
7. Use half of the frosting to fill
the cakes and the other half to
decorate them.
Ingredients:
1 cup butter, softened
1 ½ cups white sugar
2 whole eggs
3 egg whites
1 teaspoon vanilla extract
½ cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Red, green, blue and yellow food
coloring
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and creamy.
2. Stir in the eggs, egg whites,
vanilla and sour cream and mix
well for a few minutes.
3. Sift the flour with baking
powder, baking soda and salt
then fold it in the batter.
4. Split the batter into 4 smaller
bowls then add a drop of food
coloring into each bowl and
mix slowly with a spoon in
each batch of batter.
5. Spoon the colorful batter into a
9-inch cake pan lined with
baking paper.
6. Using a toothpick, swirl the
batter around to mix the colors.
7. Bake in the preheated oven at
350F for 35-40 minutes.
8. Allow the cake to cool in the
pan then slice and serve.
Ingredients:
6 oz. dark chocolate chips
½ cup butter
6 eggs, separated
1 cup Nutella
1 cup ground hazelnuts
½ teaspoon salt
Directions:
1. Combine the chocolate chips
and butter in a heatproof bowl
and place over a hot water bath.
2. Melt them together until smooth
then remove from heat and fold
in the egg yolks, followed by
the Nutella and ground
hazelnuts.
3. Whip the egg whites with a
pinch of salt until stiff then fold
them in the batter using a
spatula.
4. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 30 minutes.
6. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 326
Fat: 25.3g
Protein: 6.5g
Carbohydrates: 22.0g
Pomegranate Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
White cake:
1 ½ cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups butter, softened
4 eggs whites
¾ cup whole milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
Pomegranate frosting:
4 egg whites
1 cup white sugar
1 pinch salt
¼ cup pomegranate juice
Directions:
1. Mix the flour with sugar, baking
powder, salt and butter in a
bowl until grainy.
2. Combine the egg whites with
milk, vanilla and lemon zest in
a bowl then pour this mixture
over the flour mixture.
3. Mix gently then spoon the batter
into 2 7-inch round cake pans
lined with baking paper.
4. Bake in the preheated oven at
350F for 30 minutes.
5. Allow the cakes to cool in the
pan then level them and cut
each cake in half lengthwise.
6. For the frosting, mix all the
ingredients in a heatproof bowl
and place over a hot water bath.
Keep over heat, mixing all the
time, until the mixture is hot.
7. Remove from heat and whip
with an electric mixer for at
least 7 minutes until stiff and
glossy.
8. Use half of the frosting to fill
the cake and the remaining
frosting to frost the cake.
9. Serve right away or store in the
fridge.
Nutritional information per serving
Calories: 449
Fat: 23.8g
Protein: 5.7g
Carbohydrates: 55.8g
Caramel Pumpkin Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon powder
1 teaspoon ground ginger
½ cup coconut oil, melted
1 cup pumpkin puree
4 eggs
1 cup dark brown sugar
¼ cup white sugar
¼ cup whole milk
1 pinch salt
Caramel frosting:
1 cup butter, softened
2 cups powdered sugar
1 pinch salt
½ cup caramel sauce
Directions:
1. For the cake, mix the flour,
baking powder, baking soda,
spices and salt in a bowl.
2. In a different bowl, combine the
coconut oil, pumpkin puree,
eggs, sugars and milk.
3. Pour this mixture over the dry
ingredients and mix well.
4. Pour the batter in 2 round cake
pans lined with baking paper.
5. Bake the cakes in the preheated
oven at 350F for 35 minutes or
until fragrant and well risen.
6. Allow the cakes to cool in the
pans then level them and place
aside.
7. For the frosting, mix the butter,
sugar and salt in a bowl for 5-7
minutes or until double in
volume and stiff.
8. Stir in the caramel sauce.
9. Use half of the frosting to fill
the cake and the remaining half
to decorate the cake.
10. Serve the cake fresh.
Nutritional information per serving
Calories: 495
Fat: 26.4g
Protein: 4.8g
Carbohydrates: 63.2g
Butterscotch Sweet Potato
Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ cup canola oil
½ cup coconut milk
1 cup sweet potato puree
½ cup dark brown sugar
½ cup white sugar
3 eggs
Butterscotch sauce:
¼ cup butter
¼ cup light corn syrup
½ cup dark brown sugar
¼ cup heavy cream
¼ teaspoon salt
Directions:
1. To make the cake, mix the dry
ingredients in a bowl and the
wet ingredients in a different
bowl.
2. Combine the dry ingredients
with the wet ingredients and
give it a good mix.
3. Pour the batter in a 10-inch
round cake pan lined with
baking paper and bake in the
preheated oven at 350F for 35-
40 minutes.
4. Allow the cake to cool in the
pan then transfer on a platter.
5. For the butterscotch sauce, mix
all the ingredients in a saucepan
and cook for 5-8 minutes until
thickened.
6. Allow to cool then pour the
sauce over each slice of cake in
the moment of serving.
Ingredients:
1 cup all-purpose flour
½ cup corn meal
½ cup ground pistachios
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup extra virgin olive oil
½ cup white sugar
3 eggs
2 tablespoons orange zest
½ cup whole milk
Directions:
1. Mix the dry ingredients in a
bowl.
2. In a different bowl, combine the
oil, sugar, eggs and orange zest
and mix well for a few minutes
until double in volume.
3. Stir in the milk, followed by the
dry ingredients.
4. Pour the batter in 10-inch round
cake pan lined with baking
paper.
5. Bake the cake in the preheated
oven at 350F for 35-40 minutes.
6. Serve the cake chilled.
Nutritional information per serving
Calories: 221
Fat: 12.1g
Protein: 4.0g
Carbohydrates: 26.1g
Buttermilk Chocolate Cake
Time: 50 minutes
Servings: 8
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup cocoa powder
½ cup butter, melted
1 cup sugar
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Directions:
1. Mix the dry ingredients in a
bowl and the wet ingredients in
a different bowl.
2. Pour the wet ingredients over
the dry ones and give it a quick
mix.
3. Pour the batter in a 9-inch cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 30-35 minutes.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
Cake:
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup canola oil
1 cup buttermilk
½ cup hot coffee
1 teaspoon vanilla extract
Frosting:
½ cup butter, softened
1 ½ cups powdered sugar
1 teaspoon peppermint extract
3 oz. dark chocolate, melted and cooled
Directions:
1. To make the cake, mix the dry
ingredients in a bowl and the
wet ingredients in a different
bowl.
2. Combine the flour mixture with
the wet ingredients and give it a
quick mix.
3. Pour the batter in a 9-inch cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for about 35 minutes.
5. Allow the cake to cool in the
pan then transfer on a platter.
6. For the frosting, mix the butter
with the sugar until creamy and
fluffy.
7. Add the peppermint extract and
the melted chocolate and mix
well.
8. Frost the top of the cake with
this chocolate buttercream and
serve right away or store in the
fridge.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
½ cup honey
3 egg whites
1 whole egg
1 teaspoon vanilla extract
1 teaspoon orange zest
6 fresh figs, quartered
Directions:
1. Mix the butter, honey, egg
whites and egg in a bowl until
creamy. Add the vanilla and
orange zest and mix well.
2. Fold in the flour, baking
powder and salt then spoon the
batter in a 9-inch round cake
pan lined with baking paper.
3. Top the batter with fig slices
and bake in the preheated oven
at 350F for 35-40 minutes.
4. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup funfetti sprinkles
½ cup whole milk
½ cup canola oil
¼ cup butter, melted
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
Directions:
1. Mix the flour, baking powder,
salt and sprinkles in a bowl.
2. In a different bowl, combine the
canola oil, butter and sugar and
mix well. Add the eggs and mix
well for 5 minutes.
3. Stir in the vanilla and milk and
mix well then pour this mixture
over the dry ingredients and
mix gently.
4. Spoon the batter in a 9-inch
cake pan lined with baking
paper and bake in the preheated
oven at 350F for 35-40 minutes.
5. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 392
Fat: 21.8g
Protein: 5.1g
Carbohydrates: 46.0g
Coconut Raspberry Cake
Time: 1 hour
Servings: 8
Ingredients:
1 3/4 cups all-purpose flour
1 cup shredded coconut
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup coconut oil, melted
1 cup white sugar
4 eggs
¼ cup coconut milk
1 cup fresh raspberries
Directions:
1. Mix the flour, shredded
coconut, salt and baking soda in
a bowl.
2. In a different bowl, combine the
butter, coconut oil and sugar in
a bowl. Mix well until fluffy
then add the eggs, one by one,
and mix well.
3. Stir in the coconut oil then fold
in the dry ingredients.
4. Spoon the batter in a 9-inch
cake pan lined with baking
paper.
5. Top with fresh raspberries and
bake in the preheated oven at
350F for 35-40 minutes or until
golden brown and well risen.
6. Serve the cake chilled.
Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup extra virgin olive oil
¼ cup butter, softened
¼ cup whole milk
4 eggs
1 cup white sugar
2 tablespoons lemon zest
1 cup fresh raspberries
Directions:
1. Mix the flour, baking powder,
baking soda and salt in a bowl
or platter.
2. In a different bowl, combine the
oil, butter and sugar and mix
well. Stir in the eggs, one by
one, then add the milk and
lemon zest.
3. Fold in the dry ingredients then
add the raspberries.
4. Spoon the batter in a round cake
pan lined with baking paper and
bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
5. Serve the cake chilled.
Ingredients:
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup canola oil
½ cup coconut milk
1 teaspoon vanilla extract
4 eggs
Strawberry buttercream:
1 cup butter
3 cups powdered sugar
¼ cup strawberry puree
Directions:
1. For the cake, mix the flour,
baking powder and salt in a
bowl.
2. In a different bowl, mix the
sugar, canola oil and eggs in a
bowl until double in volume.
3. Stir in the milk and vanilla then
fold in the dry ingredients.
4. Spoon the batter in 2 9-inch
round cake pans and bake in the
preheated oven at 350F for 30
minutes.
5. Allow the cakes to cool in the
pan then level them up.
6. For the buttercream, mix the
butter and sugar in a bowl until
stiff and fluffy.
7. Stir in the strawberry puree and
mix well.
8. Fill the cake with half of the
buttercream then use the
remaining buttercream to cover
the cake.
9. Serve right away or store in the
fridge.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup butter, softened
½ cup white sugar
2 tablespoons dark brown sugar
2 eggs
2 ripe bananas, mashed
¼ cup whole milk
½ cup dark chocolate chips
Directions:
1. Sift the flour, baking soda and
salt in a bowl.
2. Combine the butter, sugars and
eggs in a bowl and mix well for
5 minutes.
3. Add the mashed bananas and
milk then fold in the flour,
followed by the chocolate
chips.
4. Spoon the batter in a round cake
pan lined with baking paper and
bake in the preheated oven at
350F for 30-35 minutes or until
golden brown and well risen.
5. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 273
Fat: 9.4g
Protein: 4.9g
Carbohydrates: 44.8g
Banana Peanut Butter Cake
Time: 1 hour
Servings: 8
Ingredients:
½ cup smooth peanut butter
4 tablespoons butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 ripe bananas, mashed
¼ cup whole milk
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Directions:
1. Mix the butter with sugar until
creamy and smooth.
2. Stir in the eggs one by one, then
stir in the vanilla and bananas,
as well as milk.
3. Fold in the flour, baking soda
and salt and mix well.
4. Spoon the batter in a 9pinch
round cake pan lined with
baking paper and bake in the
preheated oven at 350F for 30-
35 minutes or until golden
brown and well risen.
5. Allow the cake to cool
completely before serving.
Ingredients:
½ cup tahini paste
½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Directions:
1. Mix the tahini paste, butter and
sugar in a bowl and give it a
good mix.
2. Stir in the eggs, one by one,
then add the vanilla and
buttermilk.
3. Fold in the flour, baking
powder, baking soda and salt
then spoon the batter in a round
cake pan lined with baking
paper.
4. Bake in the preheated oven at
350F for 30-40 minutes or until
the cake is well risen and
golden brown.
5. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 343
Fat: 17.0g
Protein: 6.6g
Carbohydrates: 43.1g
Almond Strawberry Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
½ cup butter, softened
½ cup white sugar
2 eggs
½ cup whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup ground almonds
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh strawberries, sliced
Directions:
1. Mix the butter and sugar in a
bowl until creamy. Stir in the
eggs, one by one, then add the
milk and vanilla.
2. Fold in the flour, almonds,
baking soda and salt and mix
gently.
3. Fold in the strawberries then
spoon the batter in a round cake
pan lined with baking paper.
4. Bake the cake in the preheated
oven at 350F for 30-35 minutes
or until golden brown and well
risen.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 306
Fat: 19.2g
Protein: 6.2g
Carbohydrates: 29.2g
Dark Chocolate Coffee Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
4 tablespoons butter, softened
3 oz. dark chocolate, melted
4 eggs
½ cup light brown sugar
1 teaspoon vanilla extract
¼ cup sour cream
1 ½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
Directions:
1. Mix the butter and chocolate,
then stir in the eggs, sugar,
vanilla and sour cream.
2. Fold in the flour, cocoa
powder, baking powder and
salt and mix gently with a
spatula.
3. Spoon the batter in a 9-inch
round cake pan and bake in the
preheated oven at 350F for 35-
40 minutes or until it passes the
toothpicks test.
4. Allow the cake to cool in the
pan before serving.
Ingredients:
1 cup butter, softened
½ cup dark brown sugar
1/2 cup white sugar
4 eggs
1 cup grated zucchinis
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Mix the butter, brown sugar and
white sugar in a bowl until
creamy and stiff.
2. Stir in the eggs, one by one,
then add the zucchinis.
3. Fold in the rest of the
ingredients then pour the batter
in a round cake pan lined with
baking paper.
4. Bake the cake in the preheated
oven at 350F for 40-45 minutes
or until it passes the toothpick
test.
5. Allow the cake to cool in the
pan then slice and serve.
Ingredients:
¾ cup canola oil
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup plain yogurt
1 ½ cups all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 cup strawberries, sliced
Directions:
1. Mix the canola oil, sugar, eggs
and vanilla in a bowl until
fluffy.
2. Stir in the yogurt and mix well
then fold in the flour,
cornstarch, baking powder and
salt then pour the batter in a 9-
inch round cake pan lined with
parchment paper.
3. Top the cake with fresh
strawberries and bake in the
preheated oven at 350F for
350-40 minutes or until it
passes the toothpick tests.
4. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 412
Fat: 22.2g
Protein: 5.7g
Carbohydrates: 47.9g
Walnut Banana Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 cups all-purpose flour
1 cup ground walnuts
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon powder
1 cup butter, softened
1 cup light brown sugar
4 eggs
3 ripe bananas, mashed
¼ cup whole milk
Directions:
1. Mix the flour, walnuts, baking
soda, salt and cinnamon in a
bowl.
2. In a different bowl, mix the
butter and sugar until creamy,
then add the eggs, one by one.
3. Add the milk and bananas then
fold in the flour mixture.
4. Spoon the batter into a 10-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F or until the cake passes
the toothpick test.
6. Allow the cake to cool
completely before slicing and
serving.
Nutritional information per serving
Calories: 446
Fat: 28.1g
Protein: 8.6g
Carbohydrates: 43.1g
Mango Ice Box Cake
Time: 1 hour
Servings: 8
Ingredients:
15 graham crackers
2 ripe mangos, peeled and cubed
½ cup white sugar
1 tablespoon lemon juice
2 cups heavy cream, whipped
1/3 cup sweetened condensed milk
Directions:
1. Mix the mangos, sugar and
lemon juice in a saucepan and
place over low heat. Cook for
10 minutes until softened.
Allow to cool completely.
2. To finish the cake, take a loaf
pan and line it with plastic
wrap.
3. Mix the cream and sweetened
condensed milk.
4. Layer the crackers with the
mango mixture and cream in the
prepared pan.
5. Wrap well and place in the
fridge for at least 1 hour.
6. Serve the cake chilled.
Ingredients:
3 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
1/4 cup light brown sugar
4 eggs
2 tablespoons lemon zest
1 cup buttermilk
2 tablespoons lemon juice
1 cup fresh blueberries
Directions:
1. Mix the butter and sugars in a
bowl until creamy and fluffy.
2. Stir in the eggs, one by one,
then add the lemon juice,
buttermilk and lemon zest.
3. Fold in the flour, baking
powder and salt, followed by
the fresh blueberries.
4. Spoon the batter in a 10-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake is well risen and
golden brown.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
Cake:
2 ½ cups all-purpose flour
½ cup cocoa powder
½ teaspoon salt
2 teaspoons baking powder
1 cup butter, softened
1 ½ cups white sugar
2 egg yolks
4 eggs
1 cup buttermilk
¼ cup canola oil
Frosting:
1 cup heavy cream
1 ½ cups dark chocolate chips
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Stir in the eggs and egg yolks
and mix well.
3. Add the buttermilk and oil and
mix well then fold in the dry
ingredients.
4. Pour the batter in a 10-inch
round cake pan and bake in the
preheated oven at 350F for 45
minutes or until the toothpick
inserted in the center of the
cake comes out clean.
5. Allow the cake to cool in the
pan then transfer on a platter.
6. For the frosting, bring the cream
to the boiling point then remove
from heat and add the
chocolate. Allow the frosting to
cool in the fridge for a few
hours then whip it with an
electric mixer until fluffy.
7. Cover the cake with the
chocolate frosting and serve it
fresh.
Ingredients:
4 oz. dark chocolate, melted
½ cup butter, melted
1 cup hot coffee
2 eggs
½ cup sour cream
1 cup white sugar
½ cup cocoa powder
1 3/4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Directions:
1. Mix the butter and chocolate in
a bowl. Stir in the coffee, eggs
and sour cream, as well as
sugar.
2. Mix well then fold in the rest of
the ingredients.
3. Spoon the batter in a 9-inch
round cake pan and bake in the
preheated oven at 330F for 45-
50 minutes.
4. Allow the cake to cool in the
pan before serving.
Ingredients:
½ cup butter, softened
¼ cup canola oil
1 cup white sugar
Zest of 1 lemon
Juice of 1 lemon
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup whole milk
Directions:
1. Sift the flour with baking
powder and salt.
2. Mix the butter and eggs in a
bowl for 5 minutes until creamy
then add the eggs, one by one,
as well as lemon juice and zest.
3. Fold in the flour mixture,
alternating it with milk. Start
with flour and end with flour.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
golden brown and well risen.
6. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 417
Fat: 21.6g
Protein: 6.9g
Carbohydrates: 50.8g
Vanilla Strawberry Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
4 egg whites
½ cup whole milk
¼ cup sour cream
1 teaspoon vanilla extract
Filling:
½ cup butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
1 cup fresh strawberries, sliced
Directions:
1. For the cake, sift the flour with
baking powder, baking soda
and salt in a bowl.
2. Add the sugar and butter and
mix until grainy.
3. Combine the egg whites, milk
and sour cream, as well as
vanilla in a bowl. Pour this
mixture over the dry ingredients
and mix just until combined.
4. Spoon the batter in 2 8-inch
round cake pans lined with
baking paper.
5. For the filling, mix the butter
with sugar for 5 minutes until
fluffy and creamy. Add the
vanilla and mix well.
6. Fill the cake with the
buttercream and strawberry
slices.
7. Serve it fresh.
Ingredients:
Streusel:
¼ cup light brown sugar
1 cup pecans, chopped
½ teaspoon cinnamon powder
½ teaspoon cardamom powder
½ teaspoon ground cloves
½ teaspoon star anise
¼ cup all-purpose flour
¼ cup butter, melted
Cake:
6 eggs, room temperature
½ cup white sugar
¼ cup whole milk
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ cup butter, melted
1 pinch salt
Directions:
1. Mix the eggs, sugar and salt for
at least 5 minutes until triple in
volume.
2. Add the milk then fold in the
flour and baking powder.
3. Gradually stir in the melted
butter then pour the batter in a
9-inch cake pan lined with
baking paper.
4. For the streusel, combine all the
ingredients in a bowl and mix
well until grainy.
5. Spread the streusel over the
cake and bake in the preheated
oven at 350F for 40-45 minutes
or until golden brown and
fragrant.
6. Allow to cool in the pan before
slicing and serving.
Ingredients:
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cardamom
1 cup white sugar
4 eggs
¼ cup dark brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
1 cup crushed pineapple
1 cup shredded coconut
1 cup pecans, chopped
Frosting:
1 cup cream cheese
½ cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cake, sift the flour,
baking soda, baking powder,
salt and cardamom in a bowl.
2. In a different bowl, mix the
eggs and sugars until creamy
and fluffy.
3. Add the vanilla, carrots,
pineapple, coconut and pecans
and mix well.
4. Fold in the dry ingredients then
pour the batter into a 10-inch
round cake pan lined with
baking paper.
5. Bake the cake in the preheated
oven at 350F for 45-50 minutes
or until fragrant and well risen.
6. For the frosting, mix all the
ingredients in a bowl for at
least 5 minutes.
7. Frost the chilled cake with the
cream cheese buttercream and
serve fresh or store in the
fridge.
Nutritional information per serving
Calories: 416
Fat: 28.0g
Protein: 4.6g
Carbohydrates: 38.4g
Chocolate Pumpkin Cake
Time: 1 hour
Servings: 10
Ingredients:
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground star anise
½ cup buttermilk
½ cup sour cream
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup butter, softened
1 cup light brown sugar
4 eggs
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and creamy.
2. Stir in the eggs, one by one,
then add the vanilla, pumpkin
puree, sour cream and
buttermilk and mix well.
3. Fold in the dry ingredients then
spoon the batter in a 10-inch
round cake pan lined with
baking paper.
4. Bake the cake in the preheated
oven at 350F for 45-50 minutes
or until it passes the toothpick
test.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
Cake:
1 cup white sugar
6 eggs
1 cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup ground hazelnuts
Glaze:
½ cup heavy cream
1 cup dark chocolate chips
Directions:
1. To make the cake, mix the eggs
with sugar until fluffy, at least
double in volume.
2. Fold in the flour, cocoa
powder, baking powder, salt
and hazelnuts then pour the
batter in a 9-inch round cake
pan lined with baking paper.
3. Bake the cake in the preheated
oven at 350F for 40 minutes or
until it passes the toothpick test.
4. Allow the cake to cool in the
pan then transfer on a platter.
5. For the glaze, bring the cream
to the boiling point then add the
chocolate and mix well.
6. Pour the warm glaze over the
cake. Serve right away or store
in the fridge.
Ingredients:
¾ cup butter, softened
1 cup white sugar
¼ cup dark brown sugar
4 eggs
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon cinnamon powder
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
½ cup caramel sauce
Directions:
1. Mix the butter with sugars for 5
minutes until creamy. Add the
eggs, one by one, then stir in the
bananas.
2. Fold in the flour, spices, baking
powder and salt, alternating it
with buttermilk.
3. Pour the batter in a 9-inch
round cake pan.
4. Drizzle the batter with caramel
sauce and bake the cake in the
preheated oven at 350F for 45
minutes or until it passes the
toothpick test.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
Cake:
4 eggs
1 cup white sugar
¼ cup butter, melted
4 tablespoons hot water
1 ¼ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons matcha powder
1 teaspoon baking powder
Chocolate glaze:
1 cup dark chocolate chips
¼ cup butter
Directions:
1. For the cake, sift the flour with
salt, matcha powder and baking
powder.
2. Mix the eggs and white sugar
until double in volume.
3. Stir in the melted butter and hot
water then fold in the flour
mixture.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake the cake in the preheated
oven at 350F for 35-40 minutes
or until it passes the toothpick
test.
6. For the glaze, combine the
chocolate chips and butter in a
heatproof bowl and place over
a hot water bath. Melt them
together until smooth.
7. Drizzle the glaze over the cake
and serve right away or store in
the fridge.
Ingredients:
Cake:
½ cup butter, softened
¾ cup light brown sugar
3 eggs
½ cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Glaze:
1 cup white sugar
½ cup heavy cream
½ teaspoon salt
Directions:
1. For the cake, sift the flour,
baking soda, spices and salt in
a bowl.
2. In a different bowl, mix the
butter and sugar until creamy.
Stir in the eggs and mix well
then add the sour cream and mix
well.
3. Fold in the flour mixture then
pour the batter in a 9-inch round
cake pan lined with parchment
paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
it passes the toothpick test.
5. Allow the cake to cool in the
pan.
6. For the glaze, melt the sugar in
a heavy saucepan until it has an
amber color.
7. Stir in the cream and salt and
mix well. Keep over low heat
until smooth.
8. Allow the caramel glaze to cool
down then drizzle it over the
cake just before serving.
Ingredients:
2 cups white sugar
2 eggs
1 cup hot coffee
½ cup cocoa powder
½ teaspoon salt
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup canola oil
2 teaspoons vanilla extract
1 cup buttermilk
Directions:
1. Mix the sugar, eggs, coffee, oil,
vanilla and buttermilk in a
bowl.
2. In a different bowl, combine the
cocoa powder, salt, flour,
baking soda and baking powder
then stir in the coffee mixture.
3. Pour the batter in a 10-inch
round cake pan lined with
parchment paper.
4. Bake in the preheated oven at
330F for 50-55 minutes.
5. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 410
Fat: 19.8g
Protein: 5.0g
Carbohydrates: 56.5g
Cinnamon Chocolate Cake
Time: 1 hour
Servings: 10
Ingredients:
1 cup butter, softened
1 ½ cups white sugar
½ cup cocoa powder
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
1 cup hot coffee
½ cup buttermilk
Directions:
1. Mix the butter, sugar and cocoa
powder in a bowl until creamy.
2. Stir in the eggs and vanilla and
mix well.
3. Fold in the flour, baking
powder and salt then add the
cinnamon, coffee and buttermilk
and mix gently.
4. Pour the batter in a 9-inch
round cake pan lined with
baking paper and bake for 35-
40 minutes or until well risen
and fragrant.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 402
Fat: 20.6g
Protein: 5.7g
Carbohydrates: 52.7g
Moist Apple Cake
Time: 1 ½ hours
Servings: 14
Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon powder
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter, softened
1 ½ cups light brown sugar
¼ cup maple syrup
2 eggs
2 cups applesauce
2 green apples, peeled, cored and diced
Directions:
1. Mix the flour, baking soda, salt
and spices in a bowl.
2. In a different bowl, combine the
butter, sugar and maple syrup
and mix well for a few minutes.
3. Stir in the eggs and applesauce
then fold in the flour mixture.
4. Add the apples then spoon the
batter in a 10-inch round cake
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 45-50 minutes or until
the cake passes the toothpick
test.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
2 cups all-purpose flour
1 teaspoon cinnamon powder
½ teaspoon ground ginger
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, melted
1 ½ cups light brown sugar
4 eggs
½ cup buttermilk
2 pears, peeled, cored and diced
Directions:
1. Mix the flour, cinnamon, ginger,
baking powder and salt in a
bowl.
2. In a different bowl, combine the
butter, sugar, eggs and
buttermilk and mix well. Pour
this mixture over the dry
ingredients then fold in the
pears.
3. Spoon the batter in a Bundt
cake pan greased with butter.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
golden and well risen.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 392
Fat: 20.6g
Protein: 5.6g
Carbohydrates: 48.0g
German Fruit Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
1 cup butter, softened
1 cup white sugar
¼ cup dark brown sugar
2 eggs
2 pears, peeled, cored and diced
¼ cup golden raisins
¼ cup dried cranberries
Directions:
1. Mix the flour, baking powder,
salt and cinnamon in a bowl.
2. In a different bowl, combine the
butter with the sugars and mix
well. Stir in the eggs, one by
one and mix well.
3. Fold in the flour mixture then
add the pears, raisins and
cranberries.
4. Spoon the batter in a Bundt
cake pan greased with butter
and bake the cake in the
preheated oven at 350F for 35-
40 minutes or until golden
brown and it passes the
toothpick test.
5. Allow the cake to cool down
before slicing and serving.
Ingredients:
3 eggs
1 cup white sugar
¼ cup canola oil
1 cup ground walnuts
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cardamom
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and double in
volume.
2. Stir in the canola oil then fold
in the walnuts, cinnamon,
ginger, cardamom, flour, salt
and baking soda.
3. Pour the batter in a 8-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
fragrant and well risen.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
Cake:
1 cup butter, softened
1 ½ cups white sugar
4 eggs
1 cup cocoa powder
1 cup hot water
1 cup sour cream
2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
Glaze:
½ cup heavy cream
¾ cup dark chocolate chips
Directions:
1. For the cake, mix the cocoa
powder, water and sour cream
in a bowl.
2. In a different bowl, sift the
flour, baking powder, baking
soda and salt.
3. Mix the butter and sugar in a
bowl until fluffy. Add the eggs,
one by one and mix well.
4. Stir in the cocoa powder
mixture then fold in the flour.
5. Add the chocolate chips then
spoon the batter in a Bundt cake
greased with butter.
6. Bake the cake in the preheated
oven at 350F for 40-45 minutes
or until it passes the toothpick
test.
7. Allow the cake to cool in the
pan then transfer on a platter.
8. For the glaze, mix the two
ingredients in a heatproof bowl
and place over low heat. Melt
them together then drizzle the
glaze over the cake.
9. Serve right away or store in the
fridge.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 eggs
1 ½ cups heavy cream
1 teaspoon vanilla extract
1 cup white sugar
Directions:
1. Sift the flour, baking powder
and salt.
2. Whip the heavy cream on
medium speed until soft peaks
form. Continue whipping until
stiff.
3. Stir in the eggs, one by one,
then add the sugar and mix
well.
4. Fold in the flour then spoon the
batter in a Bundt cake pan
greased with butter.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
it passes the toothpick test.
6. Allow the cake to cool in the
pan for 10 minutes then transfer
on a platter.
Nutritional information per serving
Calories: 249
Fat: 8.2g
Protein: 4.6g
Carbohydrates: 40.2g
Blackberry Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup butter, softened
1 cup white sugar
2 eggs
1 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cardamom
1 cup fresh blackberries
Directions:
1. Mix the butter with sugar until
creamy, at least 5 minutes.
2. Add the eggs and mix well then
stir in the milk and vanilla.
3. Fold in the flour, baking
powder, salt and cardamom
then add the blackberries.
4. Spoon the batter in a Bundt
cake pan greased with butter.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
it passes the toothpick test.
6. Allow the cake to cool in the
pan for 10 minutes then turn it
upside down on a platter.
Ingredients:
4 peaches, sliced
½ cup light brown sugar
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup sour cream
¼ cup butter, melted
¼ cup whole milk
Directions:
1. Arrange the peaches at the
bottom of a 9-inch round cake
pan lined with baking paper.
2. Sprinkle with brown sugar and
top with a few pieces of butter.
3. For the batter, mix the flour,
baking powder and salt in a
bowl. Add the rest of the
ingredients and give it a quick
mix.
4. Spoon the batter over the
peaches and bake in the
preheated oven at 350F for 30-
35 minutes.
5. When done, turn the cake
upside down on a platter.
6. Serve chilled.
Nutritional information per serving
Calories: 231
Fat: 12.7g
Protein: 3.6g
Carbohydrates: 26.8g
Maple Syrup Apple Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon powder
1 teaspoon ground ginger
½ teaspoon salt
¼ cup butter, softened
1 cup maple syrup
4 eggs
½ cup whole milk
2 red apples, peeled, cored and diced
½ cup walnuts, chopped
Directions:
1. Mix the flour, baking powder,
cinnamon, ginger and salt in a
bowl.
2. In a different bowl, mix the
butter and maple syrup. Stir in
the eggs and the milk then fold
in the flour.
3. Add the apples and walnuts
then spoon the batter in a Bundt
cake pan greased with butter.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
5. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 306
Fat: 10.8g
Protein: 6.8g
Carbohydrates: 47.1g
Marble Cake
Time: 1 hour
Servings: 10
Ingredients:
½ cup butter, softened
1 cup white sugar
3 eggs
1 cup whole milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¼ cup hot water
Directions:
1. Mix the cocoa powder with hot
water in a small bowl.
2. Mix the butter and sugar in a
bowl until creamy and stiff.
Add the eggs, one by one, then
stir in the vanilla and milk.
3. Fold in the flour, baking
powder, baking soda and salt.
4. Split the batter in half. Spoon
one half in a loaf pan lined with
baking paper.
5. Mix the remaining half of batter
with the cocoa mixture.
6. Spoon the cocoa batter over the
white one and swirl it around
with a toothpick.
7. Bake the loaf cake in the
preheated oven at 350F for 35-
40 minutes or until it passes the
toothpick test.
8. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
½ cup butter, softened
1 ½ cups white sugar
3 eggs
4 oz. dark chocolate, melted
½ cup sour cream
2 cups all-purpose flour
½ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground star anise
½ teaspoon ground cloves
1 teaspoon orange zest
Directions:
1. Mix the butter with sugar until
creamy. Add the eggs, one by
one, then stir in the melted
chocolate and sour cream.
2. Fold in the flour, cocoa
powder, baking powder, salt
and spices.
3. Spoon the batter in a 9-icnh
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
fragrant and well risen.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 cup sweet potato puree
1 tablespoon orange zest
¾ cup canola oil
4 eggs
1 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
½ teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
Directions:
1. Mix the sweet potato puree
with the orange zest, canola oil,
eggs, brown sugar and vanilla
in a bowl.
2. Fold in the rest of the
ingredients then spoon the
batter in a 9-inch round cake
pan lined with baking paper.
3. Bake the cake in the preheated
oven at 350F for 35-40 minutes
or until a toothpick inserted in
the center of the cake comes out
clean.
4. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 332
Fat: 18.4g
Protein: 5.0g
Carbohydrates: 37.4g
Candied Ginger Applesauce
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground star anise
½ cup butter, room temperature
1 cup white sugar
2 tablespoons molasses
1 ¼ cups applesauce
1 teaspoon vanilla extract
2 eggs
½ cup golden raisins
¼ cup candied ginger, chopped
Directions:
1. Mix the flour, baking powder,
baking soda, salt and spices in
a bowl.
2. In a different bowl, mix the
butter, sugar and molasses until
creamy and stiff. Add the eggs,
one by one, then the applesauce
and vanilla and mix well.
3. Fold in the flour mixture then
add the raisins and ginger.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
golden brown and well risen.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
½ pound plums, pitted and sliced
½ cup butter, softened
½ cup honey
4 eggs
2 cups whole milk
1 tablespoon lemon zest
½ teaspoon salt
1 cup instant polenta flour
1 teaspoon baking soda
½ teaspoon salt
Directions:
1. Mix the butter with honey until
creamy and stiff. Stir in the
eggs, one by one, then add the
milk and lemon zest.
2. Fold in the polenta flour, baking
soda and salt then pour the
batter in a 9-inch round cake
pan lined with baking paper.
3. Top with plum slices and bake
in the preheated oven at 350F
for 35-40 minutes or until
golden brown and well risen.
4. Allow the cake to cool in the
pan then slice and serve.
Ingredients:
1 ½ cups all-purpose flour
½ cup cocoa powder
1/2 teaspoon chili powder
¼ teaspoon cinnamon powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup canola oil
1 cup hot coffee
2 oz. dark chocolate, chopped
1 teaspoon vanilla extract
Directions:
1. Sift the flour with cocoa
powder, chili, cinnamon, baking
soda and salt.
2. Mix the canola oil with coffee
and chocolate and mix until
melted.
3. Add the vanilla, then fold in the
flour mixture.
4. Pour the batter in a 9-inch
round cake pan lined with
parchment paper and bake in
the preheated oven at 350F for
35-40 minutes or until a
toothpick inserted in the center
of the cake comes out clean.
5. Serve the cake chilled.
Nutritional information per serving
Calories: 264
Fat: 13.2g
Protein: 5.3g
Carbohydrates: 33.6g
Blood Orange Olive Oil Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
3 blood oranges, sliced
½ cup light brown sugar
¾ cup olive oil
2 eggs
1 ½ cups white sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup corn meal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Directions:
1. Arrange the blood orange slices
in a 10-inch baking tray lined
with parchment paper and
sprinkle them with brown sugar.
2. Mix the oil with eggs and sugar
in a bowl until double in
volume.
3. Stir in the flour, baking powder,
cornmeal, baking soda and salt
then add the buttermilk and give
it a quick mix.
4. Pour the batter over the orange
slices and bake in the preheated
oven at 350F for 35-40 minutes
or until golden brown and well
risen.
5. Serve the cake chilled, turned
upside down on a platter.
Ingredients:
Cake:
¾ cup butter, softened
½ cup white sugar
½ cup light brown sugar
3 eggs
¼ cup sour cream
1 ½ cups all-purpose flour
1 cup ground pecans
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Glaze:
1 cup powdered sugar
2 tablespoons dark rum
Directions:
1. To make the cake, mix the flour,
pecans, baking soda, baking
powder and salt in a bowl.
2. In a different bowl, mix the
butter and sugars until creamy.
Add the eggs, one after another,
then stir in the sour cream and
mix well.
3. Fold in the flour mixture then
spoon the batter in a 9-inch
round cake pan lined with
parchment paper.
4. Bake in the preheated oven at
350F for 35-40 minutes until
golden brown and well risen
then transfer the cake on a
platter and allow to cool.
5. For the glaze, mix the sugar
with dark rum. Drizzle the glaze
over the chilled cake and serve
right away.
Ingredients:
½ cup canola oil
¼ cup butter, softened
½ cup light molasses
½ cup white sugar
1 egg
1 teaspoon grated ginger
1 teaspoon cinnamon powder
½ cup whole milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 red apple, peeled, cored and diced
1 pear, peeled, cored and diced
Directions:
1. Mix the canola oil, butter,
molasses and sugar in a bowl
until creamy. Add the egg,
ginger and cinnamon and mix
well then stir in the milk.
2. Fold in the rest of the
ingredients then spoon the
batter in a 9-inch round cake
pan lined with parchment paper.
3. Bake in the preheated oven at
350F for 40-45 minutes or until
a toothpick inserted in the
center of the cake comes out
clean.
4. Allow to cool in the pan then
cut and serve.
Ingredients:
Walnut cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 cup ground walnuts
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
4 eggs
¼ cup whole milk
1 teaspoon vanilla extract
Coffee buttercream:
1 cup butter, softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons instant coffee
Directions:
1. For the cake, mix the flour,
baking powder, walnuts and
salt in a bowl.
2. In a different bowl, mix the
butter and sugar until creamy.
Stir in the eggs, one by one,
then add the milk and vanilla.
3. Fold in the flour and mix gently
with a spatula.
4. Pour the batter in a round cake
pan lined with baking paper and
bake in the preheated oven at
350F for 35-40 minutes.
5. Allow the cake to cool in the
pan then transfer on a platter.
6. For the buttercream, mix the
butter until creamy and light.
Add the sugar, gradually and
mix well for a few minutes until
stiff.
7. Mix the vanilla with the coffee
then add it into the buttercream.
Mix well.
8. Cover the cake with the
buttercream and serve it fresh.
Ingredients:
¾ cup butter, softened
¾ cup white sugar
3 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup whole milk
1 teaspoon lemon zest
Directions:
1. Mix the butter and sugar in a
bowl until creamy and stiff.
Add the eggs, one by one, then
fold in the flour, baking powder
and salt, alternating it with
milk.
2. Add the lemon zest then spoon
the batter in a 9-inch round cake
pan lined with baking paper.
3. Bake the cake in the preheated
oven at 350F for 35-40 minutes
or until well risen and golden
brown.
4. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
¼ cup whole milk
1 cup sour cherries, pitted
1 cup heavy cream, whipped
Directions:
1. Sift the flour with cocoa, salt
and baking powder.
2. Mix the butter with sugar and
vanilla until creamy. Add the
eggs, one by one, then fold in
the flour mixture.
3. Add the cherries then spoon the
batter in a 9-inch round cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
a toothpick inserted in the
center of the cake comes out
clean.
5. Allow the cake to cool then
transfer on a platter and cover it
in whipped cream.
6. Serve fresh or store in the
fridge.
Ingredients:
1 cup butter, softened
1 cup white sugar
4 eggs
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup heavy cream, whipped
1 cup fresh strawberries, sliced
Directions:
1. Mix the butter and sugar in a
bowl until light and creamy.
2. Stir in the eggs, one by one,
then fold in the flour, salt and
baking powder.
3. Spoon the batter in a 9-inch
round cake pan lined with
parchment paper and bake in
the preheated oven at 350F for
30-35 minutes or until well
risen and golden brown.
4. Allow the cake to cool down
then remove it from the pan and
cut it in half lengthwise.
5. Fill the cake with whipped
cream and strawberries and
decorate it with a dust of
powdered sugar.
Ingredients:
4 eggs
1 cup light brown sugar
1 cup canola oil
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon orange zest
1 cup shredded coconut
1 cup coconut flakes
2 cups grated carrots
½ cup crushed pineapple
½ cup coconut milk
Directions:
1. Mix the eggs and sugar in a
bowl until double in volume.
2. Stir in the oil and vanilla then
add the orange zest, coconut,
carrots, pineapple and coconut
milk.
3. Fold in the flour, baking
powder and salt then pour the
batter in a 9-inch round cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 40-45 minutes or until
it passes the toothpick test.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
½ cup golden syrup
¼ cup black treacle
¼ cup honey
1 cup dark brown sugar
1 cup heavy cream
1 cup butter, softened
1 teaspoon lemon zest
1 teaspoon orange zest
6 eggs
11 cup dried black currants
1 cup golden raisins
½ cup dried pineapple, chopped
½ cup dried apricots, chopped
¼ cup candied ginger, chopped
1 cup brandy
3 cups all-purpose flour
1 teaspoon baking soda
Directions:
1. Mix the dried fruits with brandy
in a bowl and allow to soak up
for a few hours, preferably
overnight.
2. Mix the golden syrup, treacle,
honey, brown sugar, cream,
butter, lemon zest and orange
zest in a bowl until creamy.
3. Stir in the eggs, one by one,
then add the flour. And baking
soda.
4. Fold in the dried fruits and mix
gently with a spatula.
5. Spoon the batter in a 10-inch
round cake pan and bake in the
preheated oven at 330F for 1
hour or until a toothpick
inserted in the center of the
cake comes out clean. If the
toothpick is not clean, continue
baking for 10 additional
minutes and check again.
6. Allow the cake to cool in the
pan then transfer on a platter
and slice.
Ingredients:
Cake:
1 whole orange
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
2 tablespoons dark brown sugar
4 eggs
1 teaspoon grated ginger
Icing:
1 cup powdered sugar
1 teaspoon orange zest
1 tablespoon orange juice
Directions:
1. To make the cake, place the
orange in a saucepan and cover
it with water. Cook for 30
minutes then drain well and
place in a food processor. Pulse
until smooth. Add the ginger
and mix well. Place aside.
2. Mix the butter with the sugars in
a bowl until creamy and fluffy.
Stir in the eggs, one by one and
mix well.
3. Fold in the flour, baking
powder and salt, alternating it
with the orange mixture.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper and bake in the
preheated oven at 350F for 40-
45 minutes or until a toothpick
inserted in the center of the
cake comes out clean.
5. Allow the cake to cool then
transfer it on a platter.
6. For the icing, mix all the
ingredients in a bowl and
drizzle it over the chilled cake.
Serve right away.
Ingredients:
Cake:
5 eggs
1 cup white sugar
½ cup butter, melted
½ cup sour cream
2 tablespoons lemon zest
2 tablespoons lemon juice
1 ½ cups all-purpose flour
1 teaspoon baking powder
Icing:
1 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
Directions:
1. For the cake, mix the eggs and
sugar in a bowl until double in
volume and fluffy.
2. Add the melted butter and mix
gently. Stir in the sour cream,
lemon zest and lemon juice.
3. Fold in the flour, baking
powder and salt then pour the
batter in a 9-inch round cake
pan lined with parchment paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
golden brown and well risen.
5. Allow the cake to cool in the
pan then transfer on a platter.
6. For the icing, mix all the
ingredients then drizzle it over
the cake.
7. Serve right away.
Ingredients:
5 eggs
¾ cup white sugar
¼ cup canola oil
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup apricot jam
Directions:
1. Mix the eggs and sugar in a
bowl until triple in volume.
2. Stir in the oil, vanilla and
orange zest then fold in the
flour, baking powder and salt.
3. Spoon the batter in 1 9-inch
round cake pan lined with
baking paper.
4. Drop spoonfuls of apricot jam
over the batter and bake in the
preheated oven at 350F for 35-
40 minutes or until golden
brown and well risen.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 can pineapple rings, drained
4 eggs
1 cup white sugar
¼ cup light rum
¼ cup butter, melted
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Directions:
1. Arrange the pineapple rings at
the bottom of a 9-inch round
cake pan lined with baking
paper.
2. Mix the eggs and sugar in a
bowl until double in volume.
3. Stir in the rum and melted butter
then fold in the flour, baking
powder and salt.
4. Pour the batter over the
pineapple and bake in the
preheated oven at 350F for 35-
40 minutes.
5. When done, turn it upside down
on a platter and allow to cool
before serving.
Nutritional information per serving
Calories: 254
Fat: 6.6g
Protein: 4.9g
Carbohydrates: 41.7g
Chocolate Biscuit Cake
Time: 3 hours
Servings: 10
Ingredients:
10 oz. digestive biscuits, chopped
½ cup dark chocolate chips
½ cup milk chocolate chips
½ cup butter
½ cup golden syrup
1 cup heavy cream
1 cup milk
¼ cup cocoa powder
1 cup golden raisins
¼ cup dried cranberries
½ cup pecans, chopped
Directions:
1. Melt the chocolate chips and
butter in a heatproof bowl over
a hot water bath.
2. Mix the cream, milk and cocoa
powder and place over low
heat. Bring to a boil and cook
just until slightly thickened.
Remove from heat and stir in
the chocolate mixture.
3. Combine this mixture with the
rest of the ingredients in a bowl
then transfer in a 8-inch cake
pan lined with plastic wrap.
4. Place in the fridge to set for 2
hours then slice and serve.
Nutritional information per serving
Calories: 408
Fat: 24.0g
Protein: 4.3g
Carbohydrates: 49.1g
Lemon Ginger Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
4 eggs
¼ cup lemon juice
1 tablespoon lemon zest
1 teaspoon grated ginger
1 cup sour cream
Directions:
1. Sift the flour, baking soda,
baking powder and salt.
2. Mix the butter and sugar in a
bowl until creamy and fluffy.
3. Add the eggs, one by one, then
stir in the lemon juice, lemon
zest and ginger, as well as the
sour cream.
4. Fold in the sifted flour then
spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
a toothpick inserted in the
center of the cake comes out
clean.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 cup butter, softened
½ cup molasses
½ cup light brown sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon cinnamon powder
1 teaspoon all-spice
½ cup whole milk
½ cup sour cream
2 pears, peeled, cored and diced
Directions:
1. Mix the butter, molasses and
sugar in a bowl until creamy
and pale.
2. Stir in the eggs, one at a time,
mixing well after each addition.
3. Sift the flour with baking
powder, baking soda, salt and
spices.
4. Mix the milk with cream.
5. Fold the flour into the butter
mixture, alternating it with the
milk and sour cream mix.
6. Add the pears then spoon the
batter in a greased Bundt cake
pan.
7. Bake in the preheated oven at
350F for 40-45 minutes or until
it passes the toothpick test.
8. Allow the cake to cool in the
pan for 10 minutes then turn
upside down on a platter.
9. Serve chilled.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cocoa powder
1 cup smooth peanut butter
¼ cup butter, softened
1 cup light brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup buttermilk
½ cup dark chocolate chips
Directions:
1. Sift the flour, baking powder,
baking soda, salt and cocoa
powder.
2. Mix the peanut butter, butter and
sugar in a bowl until creamy
and light.
3. Add the eggs and mix well then
stir in the vanilla.
4. Fold in the flour, alternating it
with buttermilk. Start and end
with flour.
5. Add the chocolate chips then
spoon the batter in a Bundt cake
pan greased with butter.
6. Bake the cake in the preheated
oven at 350F for 40-45 minutes
or until well risen and golden
brown.
7. When done, turn the cake
upside down on a platter and
serve it only when chilled.
Ingredients:
1 cup sweet potato puree
3/4 cup maple syrup
2 eggs
½ cup sour cream
¼ cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Mix the potato puree, maple
syrup, eggs, sour cream, canola
oil and vanilla in a bowl.
2. Stir in the rest of the ingredients
then spoon the batter in a
greased Bundt cake pan.
3. Bake in the preheated oven at
350F for 40-45 minutes or until
a toothpick inserted in the
center of the cake comes out
clean.
4. Allow the cake to cool in the
pan then slice and serve.
Ingredients:
Cake:
¾ cup butter, softened
½ cup canola oil
1 cup light brown sugar
3 eggs
1 teaspoon vanilla extract
4 oz. dark chocolate, melted
2 cups all-purpose flour
¾ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
1 cup hot water
Glaze:
½ cup heavy cream
1 cup dark chocolate chips
Directions:
1. For the cake, mix the butter, oil
and sugar in a bowl until
creamy and light.
2. Stir in the eggs, vanilla and
melted chocolate.
3. Sift the flour with cocoa
powder, baking powder and
salt and fold it in the butter
mixture.
4. Gradually stir in the hot water
then spoon the batter in a
greased Bundt cake pan.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
6. When done, remove from the
pan on a platter.
7. For the glaze, bring the cream
to the boiling point then stir in
the chocolate. Mix until melted
and smooth.
8. Drizzle the glaze over the cake
and serve chilled.
Ingredients:
6 eggs, separated
1 ½ cups white sugar
1 cup butter, softened
2 tablespoons lemon zest
2 tablespoons lemon juice
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups plain yogurt
Directions:
1. Mix the egg yolks with sugar
until pale and fluffy. Stir in the
butter and mix well.
2. Add the lemon zest and juice
then stir in the yogurt.
3. Fold in the flour, baking
powder, baking soda and salt.
4. Spoon the batter in a greased
Bundt cake pan and bake in the
preheated oven at 350F for 40-
45 minutes or until the cake
passes the toothpick test.
5. Allow the cake to cool in the
pan before transferring on a
platter.
Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 cup canola oil
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
½ cup whole milk
3 pears, peeled, cored and diced
Directions:
1. Mix the flour, baking powder,
salt and pumpkin pie spice in a
bowl.
2. In a different bowl, mix the
canola oil with sugar and eggs
until double in volume.
3. Add the vanilla extract and milk
then fold in the flour, followed
by the pears.
4. Spoon the batter in a greased
Bundt cake pan and bake in the
preheated oven at 350F for 45-
50 minutes or until a toothpick
inserted in the center of the
cake comes out clean.
5. Allow the cake to cool in the
pan then slice and serve it.
Nutritional information per serving
Calories: 363
Fat: 17.1g
Protein: 4.4g
Carbohydrates: 49.7g
Brown Sugar Pineapple
Bundt Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
½ cup light brown sugar
4 pineapple slices, cubed
2 cups all-purpose flour
½ cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 tablespoon lemon zest
½ cup buttermilk
Directions:
1. Arrange the pineapple slices at
the bottom of a greased Bundt
cake pan and sprinkle with
brown sugar.
2. Sift the flour with cornstarch,
baking soda, baking powder
and salt.
3. Mix the butter with sugar in a
bowl until light and creamy then
stir in the eggs and vanilla, as
well as the lemon zest and
buttermilk.
4. Fold in the flour then pour the
batter over the pineapple.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
6. Allow the cake to cool in the
pan for 10 minutes then turn it
upside down on a platter.
Ingredients:
1 cup graham cracker crumbs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon powder
¾ cup butter, softened
¼ cup dark brown sugar
1 cup white sugar
3 eggs
½ cup heavy cream
Directions:
1. Mix the graham cracker crumbs,
flour, baking powder, baking
soda, salt and cinnamon in a
bowl.
2. In another bowl, mix the butter
and sugars until creamy and
light.
3. Stir in the eggs, one after
another, and mix well then add
the cream.
4. Fold in the flour mixture then
pour the batter in a 10-inch
round cake pan lined with
baking paper.
5. Bake for 45 minutes in the
preheated oven at 350F or until
a toothpick inserted in the
center of the cake comes out
clean.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
½ cup butter, softened
4 oz. dark chocolate, melted
2 cups white sugar
3 eggs
½ cup cream cheese
1 cup buttermilk
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¼ cup hot water
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Stir in the chocolate and eggs
and mix well, then add the
cream cheese.
3. Sift the flour, baking powder,
baking soda and salt then fold it
in the batter.
4. Split the batter in half. Mix one
half with the cocoa powder and
hot water.
5. Spoon the white batter in a
greased Bundt cake pan.
6. Top with the cocoa batter and
bake in the preheated oven at
350F for 45-50 minutes or until
well risen and it passes the
toothpick test.
7. Allow the cake to cool in the
pan then transfer on a platter.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, softened
1 cup light brown sugar
½ cup dark brown sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk
Directions:
1. Sift the flour, baking powder
and salt in a bowl.
2. In another bowl, mix the butter
and sugars until creamy and
light.
3. Stir in the eggs, one by one,
then add the vanilla and milk.
4. Fold in the flour then spoon the
batter in a 9-inch round cake
pan lined with parchment paper.
5. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 cup butter, softened
1 ½ cups white sugar
1 cup apricot jam
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup golden raisins
½ cup brandy
1 cup buttermilk
½ cup whole milk
Directions:
1. Sift the flour, salt and baking
powder.
2. Mix the butter, sugar and jam in
a bowl until creamy and light.
3. Stir in the eggs, one by one,
then begin incorporating the
flour mixture, alternating it with
the buttermilk and milk.
4. Spoon the batter in a greased
Bundt cake pan and bake in the
preheated oven at 350F for 45-
50 minutes or until it passes the
toothpick test.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 474
Fat: 17.0g
Protein: 5.9g
Carbohydrates: 77.5g
Raspberry Chocolate Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
6 eggs
1 cup white sugar
½ cup butter, melted
3 oz. dark chocolate, melted
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 cups fresh raspberries
Directions:
1. Mix the eggs and sugar in a
bowl until triple in volume.
2. Stir in the melted butter and
chocolate, as well as vanilla.
3. Fold in the baking powder and
salt then add the raspberries
and mix gently.
4. Pour the batter in a 9-inch
round cake pan and bake in the
preheated oven at 350F for 35-
40 minutes or until the cake
passes the toothpick test.
5. Allow to cool in the pan then
slice and serve.
Ingredients:
1 ½ cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 orange, zested and juiced
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sour cream
Directions:
1. Sift the flour with salt and
baking powder.
2. Mix the butter with sugar for 5
minutes until creamy and fluffy.
3. Add the vanilla, orange zest and
orange juice and mix well.
4. Stir in the sour cream then fold
in the flour mixture.
5. Pour the batter in a large loaf
cake pan lined with baking
paper.
6. Bake in the preheated oven at
330F for 40 minutes then turn
the heat on 350F for another 10
minutes.
7. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 393
Fat: 22.2g
Protein: 5.2g
Carbohydrates: 45.3g
Grand Marnier Infused Loaf
Cake
Time: 2 hours
Servings: 14
Ingredients:
1 cup dried cranberries
¼ cup grand Marnier
½ cup butter, softened
1 cup cream cheese
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup whole milk
Directions:
1. Mix the cranberries and Grand
Marnier in a jar and allow to
soak up for 1 hour.
2. Sift the flour with baking
powder, baking soda and salt.
3. Mix the butter, cream cheese
and sugar in a bowl until fluffy.
4. Stir in the eggs, one by one,
then add the vanilla and milk.
5. Fold in the flour mixture and
mix just until incorporated.
6. Add the cranberries.
7. Spoon the batter in a large loaf
pan lined with baking paper.
8. Bake in the preheated oven at
350F for 50-55 minutes or until
it passes the toothpick test.
9. Allow the cake to cool in the
pan then slice and serve.
Ingredients:
Cake:
1 ½ cups pumpkin puree
2 cups white sugar
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon powder
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
½ teaspoon ground ginger
Cream cheese frosting:
1 cup cream cheese
½ cup butter, softened
1 cup powdered sugar
Directions:
1. For the cake, mix the pumpkin
puree, sugar, eggs and canola
oil in a bowl.
2. Stir in the rest of the ingredients
and mix just until incorporated,
don’t over mix it!
3. Pour the batter in a 10-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 45 minutes or until
well risen and golden brown.
5. Allow the cake to cool in the
pan then transfer on a platter.
6. For the frosting, mix all the
ingredients in a bowl. Spread
the frosting over the cake and
serve fresh or store in the
fridge.
Ingredients:
1 cup dried cranberries
¼ cup grand Marnier
½ cup butter, softened
1 cup cream cheese
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup whole milk
Directions:
10. Mix the cranberries and Grand
Marnier in a jar and allow to
soak up for 1 hour.
11. Sift the flour with baking
powder, baking soda and salt.
12. Mix the butter, cream cheese
and sugar in a bowl until fluffy.
13. Stir in the eggs, one by one,
then add the vanilla and milk.
14. Fold in the flour mixture and
mix just until incorporated.
15. Add the cranberries.
16. Spoon the batter in a large loaf
pan lined with baking paper.
17. Bake in the preheated oven at
350F for 50-55 minutes or until
it passes the toothpick test.
18. Allow the cake to cool in the
pan then slice and serve.
Ingredients:
Cake:
1 ½ cups pumpkin puree
2 cups white sugar
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon powder
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
½ teaspoon ground ginger
Cream cheese frosting:
1 cup cream cheese
½ cup butter, softened
1 cup powdered sugar
Directions:
7. For the cake, mix the pumpkin
puree, sugar, eggs and canola
oil in a bowl.
8. Stir in the rest of the ingredients
and mix just until incorporated,
don’t over mix it!
9. Pour the batter in a 10-inch
round cake pan lined with
baking paper.
10. Bake in the preheated oven at
350F for 45 minutes or until
well risen and golden brown.
11. Allow the cake to cool in the
pan then transfer on a platter.
12. For the frosting, mix all the
ingredients in a bowl. Spread
the frosting over the cake and
serve fresh or store in the
fridge.
Ingredients:
½ cup butter, softened
1 cup light brown sugar
¼ cup dark brown sugar
4 eggs
1 ¼ cups pumpkin puree
1 ½ cups graham crackers
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup whole milk
Directions:
1. Mix the butter with the sugars in
a bowl until creamy and fluffy.
2. Stir in the eggs, one by one,
then add the pumpkin puree and
milk.
3. Add the rest of the ingredients
and mix well with a spatula.
4. Pour the batter in a greased
Bundt cake pan and bake in the
preheated oven at 350F for 40
minutes or until well risen and
golden brown.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 244
Fat: 10.7g
Protein: 4.4g
Carbohydrates: 33.9g
Holiday Pound Cake
Time: 1 ¼ hours
Servings: 16
Ingredients:
1 cup butter, softened
1 cup cream cheese
2 cups white sugar
6 eggs
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
Directions:
1. Mix the butter and sugar in a
bowl until pale and light. Stir in
the cream cheese and mix well.
2. Add the eggs, one after another,
then stir in the flour, baking
powder and salt, alternating it
with buttermilk.
3. Fold in the citrus zest and
vanilla extract then spoon the
batter in a large loaf cake pan
lined with baking paper.
4. Bake the cake in the preheated
oven at 350F for 50-55 minutes
or until the cake passes the
toothpick test.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 cup pecan butter
½ cup butter, softened
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups pecans, chopped
Directions:
1. Mix the two types of butter with
sugar until creamy and light.
2. Stir in the eggs, one by one,
then add the vanilla and lemon
zest then fold in the dry
ingredients.
3. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
5. Allow the cake to cool in the
pan then dust it with powdered
sugar and serve.
Ingredients:
1 cup cream cheese, room temperature
1 cup butter, softened
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup chopped pecans
½ cup chopped almonds
½ cup candied cherries, chopped
¼ cup dried apricots, chopped
¼ cup golden raisins
Directions:
1. Mix the cream cheese, butter
and sugar in a bowl until fluffy
and creamy.
2. Stir in the eggs, one by one,
then add the eggs and vanilla.
3. Mix well then fold in the
remaining ingredients.
4. Spoon the batter in a greased
Bundt cake pan and bake in the
preheated oven at 350F for 40-
45 minutes or until well risen
and golden brown.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 447
Fat: 26.6g
Protein: 6.8g
Carbohydrates: 48.0g
Cream Cheese Apple Cake
Time: 1 ¼ hours
Servings:10
Ingredients:
1 cup cream cheese
½ cup canola oil
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 red apples, peeled, cored and diced
Directions:
1. Mix the cream cheese, canola
oil and sugar in a bowl until
pale and creamy.
2. Add the eggs and mix well then
stir in the vanilla, followed by
the remaining dry ingredients.
3. Mix in the apples then spoon
the batter in a 9-inch round cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 45-50 minutes or until
well risen and golden brown.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
1 cup butter, softened
1 ½ cups white sugar
2 tablespoons molasses
1 teaspoon vanilla extract
2 eggs
1 cup pumpkin puree
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup dark chocolate chips
Directions:
1. Mix the butter, sugar and
molasses in a bowl until
creamy and light.
2. Stir in the vanilla and eggs, as
well as the pumpkin puree.
3. Fold in the rest of the
ingredients and mix gently.
4. Spoon the batter in a greased
Bundt cake pan. Bake in the
preheated oven at 350F for 45
minutes or until the cake passes
the toothpick test.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 381
Fat: 19.0g
Protein: 4.1g
Carbohydrates: 52.1g
Moist Pumpkin Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
2 cups white sugar
1 cup canola oil
4 eggs
1 ½ cups pumpkin puree
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Directions:
1. Mix the sugar, canola oil and
eggs in a bowl until creamy and
double in volume.
2. Stir in the pumpkin puree, then
fold in the rest of the
ingredients.
3. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and fragrant.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
2 cups white sugar
2 eggs
½ cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup cocoa powder
½ teaspoon salt
1 ½ teaspoon baking powder
1 cup hot coffee
1 cup buttermilk
Directions:
1. Mix the sugar, eggs and canola
oil in a bowl until creamy.
2. Stir in the vanilla, coffee and
buttermilk then add the rest of
the ingredients.
3. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 45 minutes or until a
toothpick inserted in the center
of the cake comes out clean.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
½ cup butter, softened
½ cup cream cheese
1 cup white sugar
2 eggs
2 egg whites
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup plain yogurt
1 cup fresh blueberries
Directions:
1. Mix the butter, cream cheese
and sugar in a bowl until
creamy.
2. Stir in the eggs, egg whites,
lemon zest and vanilla.
3. Fold in the flour, baking
powder and salt, alternating it
with yogurt.
4. Add the blueberries then spoon
the batter in a greased Bundt
cake pan.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
it passes the toothpick test.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
½ cup butter, softened
2 tablespoons canola oil
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Mix the butter, canola oil and
sugar in a bowl until light and
pale.
2. Stir in the eggs and vanilla and
mix well.
3. Fold in the flour, cocoa
powder, baking powder, baking
soda and salt.
4. Add the chocolate chips then
spoon the batter in a greased
Bundt cake pan.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and it passes the
toothpick test.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 cup butter, softened
¼ cup canola oil
1 ½ cups white sugar
4 eggs
1 lime, zested and juiced
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
Directions:
1. Mix the butter, oil and sugar in
a bowl until pale and creamy.
2. Stir in the eggs and mix well
then add the lime zest and lime
juice. Mix well.
3. Fold in the dry ingredients then
add the sour cream.
4. Turn the mixer on high speed
and mix for 1 minute.
5. Spoon the batter in a loaf cake
pan and bake in the preheated
oven at 350F for 40-45 minutes
or until well risen and golden
brown.
6. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 389
Fat: 23.6g
Protein: 4.5g
Carbohydrates: 42.0g
Pistachio Bundt Cake
Time: 1 hour
Servings: 10
Ingredients:
¾ cup butter, softened
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup ground pistachio
1 ½ teaspoons baking powder
½ teaspoon salt
Directions:
1. Mix the butter and sugar until
pale and light. Stir in the eggs
and vanilla and mix well.
2. Fold in the flour, pistachio,
baking powder and salt then
spoon the batter in a greased
Bundt cake pan.
3. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
4. Allow the cake to cool in the
pan before serving.
Ingredients:
1 cup butter, softened
1 cup white sugar
4 eggs
1 tablespoon vanilla extract
1 cup whole milk
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup white chocolate chips
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Stir in the eggs, one by one,
then add the vanilla and milk.
3. Stir in the flour, baking powder
and salt then fold in the
chocolate chips.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
½ cup butter, softened
1 cup white sugar
3 eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup plain yogurt
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup mixed berries
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Stir in the eggs, one by one,
then add the lemon zest and
lemon juice, as well as the
yogurt.
3. Fold in the flour, baking
powder and salt then add the
berries.
4. Pour the batter in a 8-inch
round cake pan and bake in the
preheated oven at 350F for 35-
40 minutes or until well risen
and golden brown.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 285
Fat: 11.0g
Protein: 5.2g
Carbohydrates: 42.3g
Poppy Seed Lemon Bundt
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup butter, softened
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup sour cream
2 cups all-purpose flour
½ cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons poppy seeds
Directions:
1. Sift the flour, cornstarch, baking
powder, baking soda and salt
then mix it with the poppy
seeds.
2. Mix the butter and sugar in a
bowl until creamy and fluffy.
3. Stir in the eggs, lemon zest and
lemon juice and mix well.
4. Fold in the flour mixture then
add the sour cream and mix
well.
5. Spoon the batter in a greased
Bundt cake pan and bake in the
preheated oven at 350F for 40-
45 minutes or until a toothpick
inserted in the center of the
cake comes out clean.
6. Allow the cake to cool in the
pan before serving.
Ingredients:
½ cup butter, softened
¼ cup canola oil
1 cup white sugar
2 tablespoons dark brown sugar
3 eggs
1 ½ cups pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 gingersnaps, crushed
Directions:
1. Mix the butter, oil and sugars in
a bowl until light and creamy.
2. Stir in the eggs, one by one,
then add the pumpkin and
vanilla and mix well.
3. Fold in the flour, baking
powder and salt then add the
crushed gingersnaps.
4. Spoon the batter in a greased
Bundt cake pan and bake in the
preheated oven at 350F for 45
minutes or until a toothpick
inserted in the center of the
cake comes out clean.
5. Allow to cool in the pan then
transfer on a platter.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup plain yogurt
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup dark chocolate chips
Directions:
1. Sift the flour with baking
powder and salt.
2. Mix the butter with sugar until
creamy. Add the eggs, one by
one, then stir in the vanilla and
mix well.
3. Add the yogurt and mix well
then fold in the flour, followed
by the chocolate chips.
4. Spoon the batter in a greased
Bundt cake pan.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
a toothpick inserted in the cake
comes out clean.
Ingredients:
8 oz. milk chocolate, chopped
½ cup chocolate syrup
1 cup butter, softened
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Directions:
1. Sift the flour, cocoa powder,
baking powder, baking soda
and salt.
2. Mix the butter with sugar until
creamy and fluffy. Add the
chocolate syrup then stir in the
eggs and vanilla.
3. Fold in the flour, alternating it
with buttermilk. Start and end
with flour.
4. Add the chocolate chunks then
spoon the batter in a round cake
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
a toothpick inserted in the
center of the cake comes out
clean.
Ingredients:
Cake:
1 cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
¼ cup dark rum
½ cup whole milk
1 cup ground pecans
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Glaze:
1 cup powdered sugar
1 tablespoon dark rum
Directions:
1. For the cake, mix the flour with
baking soda, salt and pecans.
2. In a different bowl, mix the
butter and sugar until fluffy and
creamy.
3. Stir in the eggs, one after
another, then add the vanilla,
rum and milk and mix well.
4. Fold in the pecan and flour
mixture then spoon the batter in
a 8-inch round cake pan lined
with baking paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and fragrant.
6. Allow the cake to cool in the
pan then transfer on a platter.
7. For the glaze, mix the
ingredients in a bowl. Drizzle
the glaze over the cake and
serve fresh.
Ingredients:
¾ cup butter, softened
1 ¼ cups white sugar
4 eggs
1 teaspoon vanilla extract
1 orange, zested and juiced
1 cup pumpkin puree
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon cinnamon powder
½ teaspoon ground cardamom
Directions:
1. Mix the butter with sugar in a
bowl until creamy and fluffy.
2. Stir in the eggs and vanilla and
mix well then add the orange
zest and juice, as well as
pumpkin puree.
3. Fold in the remaining
ingredients then spoon the
batter in a loaf cake pan lined
with baking paper.
4. Bake the cake in the preheated
oven at 350F for 40-45 minutes.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 311
Fat: 13.3g
Protein: 5.0g
Carbohydrates: 44.4g
Black Pepper Chocolate Cake
Time: 1 ¼ hours
Servings: 16
Ingredients:
1 cup butter
1 ½ cups white sugar
1 teaspoon ground black pepper
1 teaspoon lemon zest
4 eggs
1 cup sour cream
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
Directions:
1. Sift the flour with baking
powder and salt in a bowl.
2. In a different bowl, mix the
butter and sugar until fluffy and
pale.
3. Stir in the black pepper, lemon
zest and eggs and mix well.
4. Add the sour cream and give it
a good mix.
5. Fold in the flour, baking
powder and salt then spoon the
batter in a 9-inch round cake
pan lined with baking paper.
6. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
7. Allow the cake to cool in the
pan before serving.
Ingredients:
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup walnuts, chopped
½ cup dark chocolate chips
Directions:
1. Sift the flour, baking soda and
salt on a platter.
2. Mix the butter with sugar until
creamy and fluffy.
3. Stir in the eggs, one by one,
then add the vanilla and
bananas.
4. Mix well then fold in the flour,
followed by the walnuts and
chocolate chips.
5. Spoon the batter in a 9-inch
round cake pan lined with
parchment paper.
6. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
7. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 cup butter, softened
½ cup dark brown sugar
1 cup white sugar
4 eggs
1 tablespoon orange zest
1 tablespoon lemon zest
2 cups grated carrots
¼ cup orange juice
1 cup crushed pineapple
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon cardamom powder
Directions:
1. Sift the flour, baking soda,
baking powder, salt and spices
in a bowl.
2. In a different bowl, mix the
butter and sugars until creamy
and fluffy.
3. Stir in the eggs, one by one,
then add the citrus zest, carrots,
orange juice and pineapple.
4. Fold in the flour and mix gently
with a spatula.
5. Pour the batter in a greased
Bundt cake pan.
6. Bake in the preheated oven at
350F for 45-50 minutes or until
the cake passes the toothpick
test.
7. Allow the cake to cool in the
pan before serving.
Ingredients:
3 eggs
1 egg white
1 cup white sugar
¼ cup dark brown sugar
1 teaspoon vanilla extract
½ cup canola oil
1 cup applesauce
1 cup grated carrots
½ cup shredded coconut
2 apples, peeled, cored and diced
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Directions:
1. Mix the eggs, egg white, sugars
and vanilla in a bowl until
fluffy and pale.
2. Stir in the canola oil and
applesauce and mix well then
add the carrots, coconut and
apples, as well as the flour,
baking soda, baking powder
and salt.
3. Mix gently with a spatula just
until incorporated.
4. Pour the batter in a 9-inch
round cake pan and bake in the
preheated oven at 350F for 50-
55 minutes or until fragrant and
the cake passes the toothpick
test.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
1 cup almond butter
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
2 bananas, mashed
¼ cup canola oil
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ cup shredded coconut
Directions:
1. Sift the flour, baking soda, salt,
cinnamon and ginger. Mix it
with the shredded coconut.
2. Mix the almond butter and sugar
in a bowl until creamy.
3. Stir in the eggs, one by one,
then add the vanilla, bananas
and canola oil. Mix well.
4. Fold in the flour mixture then
pour the batter in a 9-inch round
cake pan lined with baking
paper.
5. Bake in the preheated oven at
350F for 45 minutes or until
well risen and golden brown.
6. Allow the cake to cool in the
pan before serving.
Ingredients:
½ cup canola oil
½ cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 lime, zested and juiced
1 lemon, zested and juiced
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons poppy seeds
Directions:
1. Mix the canola oil, butter and
sugar in a bowl until creamy
and pale.
2. Stir in the eggs and mix well
then add the sour cream.
3. Mix in the lime zest and juice,
as well as the lemon zest and
juice.
4. Fold in the rest of the
ingredients then spoon the
batter in a greased Bundt cake
pan.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
6. Allow the cake to cool in the
pan before serving.
Ingredients:
2 cups mascarpone cheese
1 cup powdered sugar
1 tablespoon vanilla extract
2 cups heavy cream, whipped
¼ cup Grand Marnier
2 cups brewed coffee
10 oz. ladyfingers
Directions:
1. Line a 9-inch round cake pan
with plastic wrap.
2. Mix the mascarpone cheese
with sugar then fold in the
whipped cream.
3. Mix the coffee and Grand
Marnier in a bowl.
4. Dip the ladyfingers in the coffee
mixture and layer them at the
bottom of the pan.
5. Top with 1/3 of the cream,
followed by another layer of
ladyfingers.
6. Continue until you run out of
ingredients and refrigerate at
least 1 hour.
7. Serve the cake chilled.
Ingredients:
1 cup white sugar
4 eggs
8 oz. dark chocolate, melted
2 cups ground almonds
1 teaspoon baking soda
½ teaspoon salt
½ cup candied orange peel, chopped
Directions:
1. Mix the eggs with sugar until
fluffy and pale.
2. Stir in the melted chocolate then
add the almonds, baking soda
and salt.
3. Fold in the candied orange peel
then pour the batter in 1 8-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 30-35 minutes.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
1 cup butter, softened
1 cup light brown sugar
1 tablespoon orange zest
3 eggs
½ cup sour cream
1 cup all-purpose flour
1 cup ground almonds
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup dried cranberries
1 cup white chocolate chips
½ cup sliced almonds
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Stir in the eggs, one by one,
then add the orange zest and
sour cream.
3. Fold in the flour, almonds,
baking soda and salt then add
the cranberries and chocolate
chips.
4. Spoon the batter in a 9-inch
round cake pan and top with
sliced almonds.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
6. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
¾ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup almond flour
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup whole milk
2 red apples, cored and diced
Directions:
1. Mix the butter with sugar in a
bowl until creamy.
2. Add the vanilla and eggs and
mix well then fold in the
almond flour, flour, salt and
baking powder.
3. Add the milk and mix gently
then fold in the apples.
4. Spoon the batter in a 8-inch
round cake pan lined with
baking paper and bake in the
preheated oven at 350F for 40
minutes or until well risen and
golden.
5. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 294
Fat: 17.1g
Protein: 3.9g
Carbohydrates: 33.7g
Peach Brandy Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
2 cups almond flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cardamom
1 cup white sugar
5 eggs
½ cup butter, melted
1 cup sweet red win
4 peaches, pitted and sliced
Brandy glaze:
1 cup powdered sugar
1 tablespoon brandy
Directions:
1. To make the cake, mix the
almond flour, baking powder,
salt and cinnamon.
2. In a different bowl, mix the
sugar and eggs until fluffy and
pale. Add the butter and mix
well, then stir in the red wine.
3. Fold in the almond flour then
pour the batter in a 9-inch round
cake pan lined with baking
paper.
4. Top with sliced peaches and
bake in the preheated oven at
350F for 45 minutes or until a
toothpick inserted in the center
of the cake comes out clean.
5. Allow the cake to cool in the
pan then transfer it on a platter.
6. For the glaze, mix the sugar
with brandy. Drizzle the glaze
over the cake and serve it fresh.
Ingredients:
2 eggs
4 egg whites
½ lemon, zested and juiced
½ cup white sugar
1 cup dates, pitted
1 ½ cups almond flour
¼ cup rice flour
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the eggs, egg whites, lemon
zest, lemon juice, sugar and
dates in a food processor.
2. Add the almond flour, rice
flour, cocoa powder, baking
soda and salt and mix gently
with a spatula.
3. Pour the batter in a 8-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
2 eggs
4 egg whites
1 cup white sugar
½ cup butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup ground almonds
6 figs, sliced
Directions:
1. Mix the eggs, egg whites and
sugar in a bowl until creamy
and double in volume.
2. Add the melted butter,
gradually, then fold in the flour,
baking powder, salt and
almonds.
3. Pour the batter in a 8-inch
round cake pan lined with
baking paper.
4. Top with figs and bake in the
preheated oven at 350F for 35-
40 minutes or until well risen
and golden brown.
5. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 305
Fat: 15.1g
Protein: 6.3g
Carbohydrates: 39.3g
Lemon Ricotta Cake
Time: 1 hour
Servings: 8
Ingredients:
1 cup ricotta cheese
2 eggs
¾ cup white sugar
¼ cup butter, melted
2 tablespoons lemon zest
1 ¼ cups all-purpose flour
½ cup almond flour
1 teaspoon baking powder
¼ teaspoon salt
Directions:
1. Mix the cheese, eggs, sugar,
butter and lemon zest in a bowl.
2. Fold in the flours, baking
powder and salt then spoon the
batter in a 8-inch round cake
pan lined with baking paper.
3. Bake in the preheated oven at
350F for 35-40 minutes or until
a toothpick inserted in the
center of the cake comes out
clean.
4. Serve the cake chilled.
Ingredients:
½ cup butter, softened
½ cup canola oil
1 cup white sugar
1 teaspoon vanilla extract
6 eggs
1 cup ground almonds
1 cup all-purpose flour
1 teaspoon baking powder
1 cup mixed berries
1 cup cherries, pitted
Directions:
1. Mix the butter, oil and sugar in
a bowl until creamy and fluffy.
Add the vanilla and eggs, one
by one, and mix well.
2. Stir in the almonds, flour and
baking powder then pour the
batter in a 9-inch round cake
pan lined with baking paper.
3. Top with berries and cherries
and bake in the preheated oven
at 350F for 40-45 minutes or
until well risen and golden
brown.
4. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
6 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup canola oil
½ cup sour cream
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 apricots, halved and sliced
Directions:
1. Mix the eggs with sugar, vanilla
and lemon zest in a bowl until
fluffy and creamy.
2. Add the canola oil and sour
cream and mix well.
3. Fold in the rest of the
ingredients then pour the batter
in a 9-inch round cake pan lined
with baking paper.
4. Bake in the preheated oven at
350F for 40-45 minutes or until
it passes the toothpick test.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
3 cups all-purpose flour
½ teaspoon salt
1 ¼ teaspoons instant yeast
1 cup warm water
½ cup warm milk
¼ cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 pound plums, pitted and sliced
½ cup light brown sugar
Directions:
1. Mix the flour, salt and yeast in a
bowl.
2. Add the water, milk, butter,
eggs, vanilla and lemon zest
and knead the dough at least 10
minutes until it looks and feels
elastic.
3. Allow the dough to rest for 1
hour then roll it into a rectangle
and transfer it in a sheet cake
pan lined with baking paper.
4. Top with plums and sprinkle
with brown sugar.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
6. Allow the cake to cool in the
pan before serving.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla
4 eggs
½ cup plain yogurt
1 cup almond flour
1 cup all-purpose flour
1 teaspoon baking soda
2 cups fresh strawberries
Directions:
1. Mix the butter with sugar and
vanilla in a bowl until creamy.
2. Stir in the eggs, one by one,
then add the yogurt and mix
well.
3. Fold in the almond flour, all-
purpose flour, baking soda and
a pinch of salt and mix gently
with a spatula.
4. Pour the batter in a 9-inch
round cake pan and top with
strawberries.
5. Bake in the preheated oven at
350F for 45 minutes or until a
toothpick inserted in the center
of the cake comes out clean.
6. Serve the cake chilled.
Nutritional information per serving
Calories: 344
Fat: 21.9g
Protein: 5.2g
Carbohydrates: 33.4g
Peach Meringue Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
½ cup butter, softened
½ cup canola oil
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
½ cup plain yogurt
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 peaches, pitted and sliced
Meringue:
3 egg whites
½ cup white sugar
1 teaspoon vanilla extract
Directions:
1. For the cake, mix the butter, oil
and sugar in a bowl until fluffy
and creamy.
2. Stir in the egg, vanilla and
yogurt and mix well.
3. Fold in the flour, baking soda
and salt then spoon the batter in
a round cake pan lined with
baking paper.
4. Top with peach slices and bake
in the preheated oven at 350F
for 40-45 minutes or until well
risen and golden brown.
5. While the cake bakes, mix the
egg whites and sugar in a
heatproof bowl. Place over a
hot water bath and mix with a
whisk until the mixture is hot.
6. Remove from heat and continue
mixing until stiff and glossy.
Add the vanilla and mix well.
7. Spoon the meringue over the hot
cake and allow to cool.
8. Serve right away.
Ingredients:
6 eggs
1 cup white sugar
1 teaspoon vanilla extract
½ cup butter, melted and chilled
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup fresh cranberries
½ cup light brown sugar
Directions:
1. Arrange the cranberries at the
bottom of a round cake pan.
Sprinkle with brown sugar.
2. Mix the eggs and sugar in a
bowl until fluffy and double in
volume.
3. Stir in the butter and mix gently.
4. Fold in the flour, baking
powder and salt.
5. Pour the batter over the
cranberries and bake in the
preheated oven at 350F for 40-
45 minutes or until well risen
and golden brown.
6. When done, turn the cake
upside down on a platter and
serve chilled.
Nutritional information per serving
Calories: 297
Fat: 12.0g
Protein: 5.4g
Carbohydrates: 42.8g
Strawberry Crumble Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cake:
6 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup plain yogurt
¼ cup canola oil
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 cups fresh strawberries, sliced
Crumble:
¼ cup chilled butter
½ cup all-purpose flour
2 tablespoons white sugar
Directions:
1. For the cake, mix the eggs,
sugar and vanilla in a bowl
until fluffy and double in
volume at least.
2. Stir in the yogurt and oil then
fold in the flour, baking powder
and salt.
3. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
4. Top with strawberries.
5. For the streusel, mix all the
ingredients in a bowl until
grainy.
6. Top the cake with streusel and
bake in the preheated oven at
350F for 45 minutes or until a
toothpick inserted in the center
of the cake comes out clean.
7. Serve the cake chilled.
Ingredients:
4 rhubarb stalks, peeled and sliced
½ cup white sugar
¾ cup butter, softened
¾ cup white sugar
3 eggs
½ cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
Directions:
1. Arrange the stalks of rhubarb in
a 9-inch round cake pan lined
with baking paper.
2. Top with ½ cup white sugar.
3. Mix the butter with 1 cup sugar
until fluffy and pale.
4. Add the eggs and sour cream
and mix well.
5. Stir in the vanilla then fold in
the flour, baking powder and
salt.
6. Pour the batter in the pan and
bake in the preheated oven at
350F for 40-45 minutes.
7. When done, turn the cake
upside down on a platter.
Nutritional information per serving
Calories: 357
Fat: 17.8g
Protein: 4.9g
Carbohydrates: 46.0g
Apple Vanilla Loaf Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup butter, softened
½ cup canola oil
¾ cup white sugar
3 eggs
½ cup whole milk
1 tablespoon vanilla extract
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
¼ teaspoon salt
2 red apples, cored and diced
Directions:
1. Mix the butter, oil and sugar in
a bowl. Mix well until creamy.
2. Add the eggs, one by one, then
stir in the milk and vanilla.
3. Fold in the flour, cornstarch,
baking powder and salt, then
incorporate the apples.
4. Spoon the batter in a loaf cake
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
6. Serve the cake chilled.
Nutritional information per serving
Calories: 353
Fat: 22.0g
Protein: 3.6g
Carbohydrates: 36.5g
Granny Smith Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon powder
1 cup canola oil
2 eggs
1 cup white sugar
1 cup whole milk
1 tablespoon lemon zest
3 Granny Smith apples, peeled and
diced
Directions:
1. Sift the flour, baking powder,
salt and cinnamon in a bowl.
2. In a different bowl, mix the
canola oil, eggs and sugar until
fluffy and pale. Add the milk
and lemon zest and mix well.
3. Fold in the flour then stir in the
apples.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
a toothpick inserted in the
center of the cake comes out
clean.
6. Serve chilled.
Ingredients:
½ cup butter, softened
¾ cup white sugar
2 eggs
1 cup plain yogurt
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 apricots, pitted and sliced
¼ cup sliced almonds
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale. Stir
in the eggs, one by one, then
add the yogurt and vanilla and
mix well.
2. Fold in the flour, baking
powder and salt.
3. Spoon the batter in a loaf cake
pan lined with baking paper.
4. Top with apricots and sprinkle
with sliced almonds.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
6. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 247
Fat: 11.8g
Protein: 4.9g
Carbohydrates: 31.1g
Almond Honey Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
¾ cup butter, softened
½ cup honey
¼ cup light brown sugar
3 eggs
1 ½ cups all-purpose flour
½ cup ground almonds
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon powder
½ cup sliced almonds
Directions:
1. Mix the butter, honey and sugar
in a bowl until creamy and
pale.
2. Add the eggs and mix well.
3. Fold in the flour, almonds,
baking powder, salt and
cinnamon powder.
4. Spoon the batter in a loaf cake
pan lined with baking paper.
5. Top with sliced almonds and
bake in the preheated oven at
350F for 40 minutes or until the
cake passes the toothpick test.
6. Serve the cake chilled.
Ingredients:
3 cups ricotta cheese
1 teaspoon vanilla extract
1 teaspoon orange zest
¾ cup white sugar
3 eggs
½ cup white chocolate, chopped
½ cup all-purpose flour
1 teaspoon baking powder
1 cup fresh raspberries
Directions:
1. Mix the ricotta cheese, vanilla,
orange zest, sugar and eggs in a
bowl.
2. Stir in rest of the ingredients
then spoon the batter in a 9-inch
round cake pan lined with
baking paper.
3. Bake in the preheated oven at
350F for 35-40 minutes or until
golden brown.
4. Serve the cake chilled.
Ingredients:
½ cup butter, softened
½ cup light brown sugar
2 tablespoons maple syrup
2 eggs
2 bananas, mashed
½ cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 Mars bars, chopped
Directions:
1. Mix the butter, sugar and maple
syrup in a bowl until fluffy and
pale.
2. Add the eggs and mix well then
stir in the mashed bananas and
milk.
3. Fold in the rest of the
ingredients then spoon the
batter in a loaf cake pan lined
with baking paper.
4. Bake in the preheated oven at
350F for 40-45 minutes or until
golden brown and well risen.
5. Serve the cake chilled.
Ingredients:
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup canola oil
1 cup light brown sugar
2 eggs
3 bananas, mashed
1 cup sour cream
½ cup dark chocolate chips
Cinnamon cream:
½ cup butter, softened
1 cup cream cheese
1 cup powdered sugar
Directions:
1. For the cake, mix the flour,
baking powder and salt in a
bowl.
2. In a different bowl, mix the oil,
sugar and eggs until fluffy and
pale. Add the bananas and sour
cream and mix well then fold in
the flour. Add the chocolate
chips too.
3. Spoon the batter in a 9-inch
round cake pan and bake in the
preheated oven at 350F for 35-
40 minutes.
4. Allow the cake to cool in the
pan then transfer on a platter.
5. For the frosting, mix the butter,
cream cheese and sugar in a
bowl for 5 minutes.
6. Cover the cake in frosting and
serve it fresh.
Ingredients:
½ cup butter, softened
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup whole milk
Directions:
1. Mix the butter, sugar and
vanilla in a bowl until fluffy
and pale.
2. Stir in the eggs and mix well.
3. Fold in the flour, baking
powder and salt, alternating it
with milk. Start and end with
flour.
4. Spoon the batter in a 6-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 30 minutes or until
golden brown.
6. Allow the cake to cool in the
pan before serving.
Ingredients:
6 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
Directions:
1. Mix the eggs, sugar and vanilla
in a bowl until fluffy and light.
2. Fold in the flour, salt and
baking powder then spoon the
batter in a 8-inch round cake
pan lined with baking paper.
3. Bake in the preheated oven at
350F for 30-35 minutes or until
well risen and golden brown.
4. Allow the cake to cool down
before serving.
Ingredients:
¾ cup olive oil
4 eggs
¾ cup white sugar
1 lemon, zested and juiced
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups strawberries, sliced
Directions:
1. Mix the eggs, oil and sugar in a
bowl until fluffy and pale.
2. Add the lemon zest and juice
and mix well.
3. Fold in the flour, baking
powder and salt then spoon the
batter in a 9-inch round cake
pan lined with baking paper.
4. Top with strawberries and bake
in the preheated oven at 350F
for 40-45 minutes.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cardamom
¾ cup vegetable oil
¼ cup maple syrup
½ cup light brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
½ cup grated beetroots
½ cup pecans, chopped
Directions:
1. Mix the flour, salt, baking
powder, cinnamon, ginger and
cardamom in a bowl.
2. In a different bowl, mix the oil,
maple syrup, sugar, eggs and
vanilla until fluffy.
3. Stir in the carrots and beetroots,
as well as pecans then fold in
the flour.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
6. Serve the cake chilled.
Ingredients:
3 eggs
1 cup light brown sugar
2 tablespoons honey
¼ cup canola oil
1 cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ cup almond flour
¼ teaspoon salt
1 ½ cups grated beetroot
Directions:
1. Mix the eggs with sugar until
fluffy and pale. Add the oil and
honey and mix well.
2. Fold in the flour, cocoa
powder, baking soda, almond
flour and salt.
3. Add the beetroot and mix gently
with a spatula.
4. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 30 minutes.
6. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 209
Fat: 8.2g
Protein: 4.5g
Carbohydrates: 32.5g
Healthier Carrot Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
1 cup low-fat yogurt cake
¼ cup orange juice
½ cup coconut oil, melted
1 tablespoon orange zest
1 ½ cups grated carrots
½ cup grated apples
½ cup raisins
½ cup quinoa powder
1 cup whole wheat flour
½ cup rolled oats
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
Directions:
1. Mix the yogurt, orange juice,
coconut oil, orange zest,
carrots, apples and raisins.
2. Fold in the rest of the
ingredients and mix with a
spatula.
3. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 45-50 minutes or until
the cake passes the toothpick
test.
5. Serve the cake chilled.
Ingredients:
4 egg whites
½ teaspoon cream of tartar
1 cup white sugar
2 tablespoons cocoa powder
¼ teaspoon salt
1 cup sour cherries, pitted
1 cup heavy cream
1 ½ cups dark chocolate chips
1 teaspoon vanilla extract
Directions:
1. Mix the egg whites, cream of
tartar and salt in a bowl for at
least 5 minutes or until stiff and
fluffy.
2. Add the sugar, gradually,
whipping until glossy and stiff.
3. Fold in the cocoa powder then
spoon the meringue on a large
baking sheet lined with baking
paper, shaping it into 2 8-inch
rounds.
4. Bake in the preheated oven at
250F for 2 hours.
5. Bring the cream to the boiling
point in a saucepan. Add the
chocolate and mix until melted.
Allow this cream to cool down
then add the vanilla.
6. Layer the baked meringue with
chocolate cream and sour
cherries.
7. Serve the cake fresh.
Ingredients:
Sponge cake:
5 eggs
½ cup white sugar
¼ teaspoon salt
1 cup all-purpose flour
½ teaspoon baking powder
Filling:
1 ½ cups heavy cream
2 ½ cups white chocolate chips
2 cups fresh blackberries
Directions:
1. For the sponge cake, whip the
eggs, sugar and salt in a bowl
until double in volume.
2. Fold in the flour and baking
powder then spoon the batter in
a 8-inch round cake pan lined
with baking paper.
3. Bake in the preheated oven at
350F for 35-40 minutes then
allow the cake to cool in the
pan.
4. Slice the cake in half
lengthwise.
5. For the filling, bring the cream
to the boiling point in a
saucepan. Remove from heat
and add the chocolate. Mix until
melted then allow to cool in the
fridge.
6. Whip the white chocolate
cream for 2-3 minutes until
fluffy.
7. Fill the cake with half of the
cream and half of the
blackberries. Cover the cake
with the remaining cream and
decorate with blackberries.
8. Serve the cake chilled.
Ingredients:
½ cup butter, softened
¼ cup canola oil
1 cup white sugar
½ cup plain yogurt
3 eggs
1 ½ cups all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon baking powder
½ cup dark chocolate chips
1 cup fresh blackberries
Directions:
1. Mix the butter, oil and sugar in
a bowl until creamy and fluffy.
2. Add the eggs and yogurt and
mix well.
3. Fold in the flour, cornstarch,
baking powder and salt and mix
with a spatula.
4. Add the chocolate chips and
blackberries then spoon the
batter in a 9-inch round cake
pan lined with baking paper.
5. Bake the cake in the preheated
oven at 350F for 40-45 minutes
or until well risen and golden
brown.
6. Allow the cake to cool in the
pan before serving.
Ingredients:
Cake:
¾ cup butter, softened
1 cup white sugar
4 eggs
½ cup sour cream
1 tablespoon lemon zest
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh blueberries
Streusel:
¼ cup butter, chilled
½ cup all-purpose flour
1 pinch salt
2 tablespoons powdered sugar
Directions:
1. To make the cake, mix the
butter, sugar, eggs and sour
cream in a bowl for 5 minutes
until creamy.
2. Add the lemon zest, lemon
juice, flour, baking soda and
salt and mix with a spatula.
3. Fold in the fruits then spoon the
batter in a 9-inch round cake
pan.
4. For the streusel, mix all the
ingredients in a bowl until
grainy.
5. Spread the streusel over the
cake and bake in the preheated
oven at 350F for 40-45 minutes
or until it passes the toothpick
test.
6. Allow the cake to cool in the
pan before serving.
Ingredients:
½ cup butter, softened
1 cup white sugar
3 eggs
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 cup strawberries, sliced
Directions:
1. Mix the butter and sugar until
softened and creamy.
2. Add the eggs, one by one, then
stir in the yogurt and vanilla.
3. Fold in the flour and baking
powder with a spatula then add
the strawberries.
4. Pour the batter in a round cake
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
6. Allow the cake to cool in the
pan before serving.
Ingredients:
Cake:
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
2 eggs
½ cup canola oil
¼ cup brandy
½ cup hot coffee
Frosting:
1 cup heavy cream
2 cups dark chocolate chips
¼ cup brandy
2 tablespoons butter
Directions:
1. For the cake, mix the flour,
cocoa powder, baking soda,
baking powder and salt in a
bowl.
2. Add the rest of the ingredients
and mix well.
3. Pour the batter in a 9-inch
round cake pan and bake in the
preheated oven at 330F for 50
minutes.
4. When done, allow the cake to
cool in the pan then transfer on
a platter.
5. For the frosting, bring the cream
to the boiling point in a
saucepan. Remove from heat
and add the chocolate. Mix
well until melted and smooth.
6. Allow the frosting to cool down
then cover the cake with it.
7. Serve fresh or chilled.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 tablespoon vanilla extract
6 egg yolks
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Directions:
1. Mix the butter, sugar and
vanilla in a bowl until fluffy
and creamy.
2. Add the egg yolks and whole
eggs, one by one, mixing well
after each addition.
3. Fold in the flour, baking
powder and salt then spoon the
batter in a 9-inch round cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
½ cup butter, softened
1 cup dark chocolate chips
4 eggs
½ cup white sugar
½ cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
2 pears, peeled, cored and diced
Directions:
1. Mix the butter and chocolate in
a heatproof bowl over a hot
water bath. Melt them together
until smooth.
2. Add the eggs, one by one, then
stir in the sugar.
3. Fold in the flour, cocoa powder
and salt then spoon the batter in
a 8-inch round cake pan lined
with baking paper.
4. Top with pear dices and bake in
the preheated oven at 350F for
25 minutes.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
Cake:
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
4 eggs
½ cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. To make the cake, mix the
butter, sugar and vanilla in a
bowl until fluffy and creamy.
2. Add the eggs, one by one then
stir in the milk.
3. Fold in the flour, baking
powder and salt then spoon the
batter in a 9-inch round cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 40-45 minutes.
5. Allow the cake to cool in the
pan then cut it in half
lengthwise.
6. For the frosting, mix the butter,
sugar and vanilla in a bowl
until fluffy and pale.
7. Use half of the buttercream to
fill the cake and the remaining
half to frost the cake.
8. Serve the cake fresh or chilled.
Ingredients:
Cake:
1 ¼ cups white sugar
1 cup butter, softened
4 eggs
½ cup applesauce
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground ginger
2 red apples, cored and diced
Glaze:
½ cup heavy cream
1 cup white sugar
¼ teaspoon salt
Directions:
1. For the cake, mix the sugar,
butter and eggs in a bowl until
creamy.
2. Stir in the applesauce then add
the flour, baking soda, salt and
cinnamon, as well as ginger and
apples.
3. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 45 minutes.
5. Allow the cake to cool in the
pan then transfer on a platter.
6. For the glaze, melt the sugar in
a heavy saucepan until it has an
amber color.
7. Add the cream and salt and mix
until melted and smooth.
8. Allow the glaze to cool in the
pan then drizzle it over the
cake.
Ingredients:
4 egg whites
½ teaspoon salt
1 cup white sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 ½ cups fresh berries
1 cup heavy cream, whipped
Directions:
1. Mix the egg whites, salt and
sugar in a bowl. Place over a
hot water bath and keep over
heat until the sugar is melted.
2. Remove from heat and whip the
egg whites until glossy and
fluffy.
3. Fold in the cornstarch then
spoon the meringue on a baking
sheet lined with baking paper,
shaping it into 2 rounds.
4. Bake in the preheated oven at
250F for 2 hours.
5. Fill and cover the cake with
whipped cream and fresh
berries.
6. Serve right away.
Ingredients:
4 pears
2 star anise
1 cinnamon stick
¼ cup honey
2 cups white wine
½ cup butter, softened
¼ cup canola oil
2 eggs
½ cup sour cream
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
Directions:
1. Peel the pears and place them
in a saucepan. Add the star
anise, cinnamon, honey and
wine and cook over low heat
for 30 minutes. Allow to cool
then arrange the pears in a 9-
inch round cake pan lined with
baking paper.
2. Mix the butter, canola oil and
eggs in a bowl until creamy.
3. Add the sour cream and mix
well then fold in the flour,
cocoa powder, baking soda and
salt.
4. Spoon the batter over the pears.
5. Bake the cake in the preheated
oven at 350F for 45 minutes or
until the cake passes the
toothpick test.
6. Allow the cake to cool before
serving.
Ingredients:
½ cup white sugar
2 tablespoons butter
6 slices pineapple
½ cup butter, softened
½ cup canola oil
½ cup light brown sugar
3 eggs
¼ cup whole milk
1 cup shredded coconut
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking soda
¼ teaspoon salt
Directions:
1. Melt the white sugar in a
saucepan until it has an amber
color.
2. Drizzle the melted sugar on the
bottom of a 9-inch round cake
pan lined with baking paper.
3. Top the caramelized sugar with
butter and place aside.
4. For the batter, mix the butter, oil
and brown sugar until fluffy and
creamy.
5. Fold in the eggs and milk then
add the rest of the ingredients
and mix with a spatula.
6. Spoon the batter over the
pineapple slices and bake in the
preheated oven at 350F for 40-
45 minutes or until it passes the
toothpick test.
7. Allow the cake to cool in the
pan for 10 minutes then turn it
upside down on a platter.
8. Serve chilled.
Ingredients:
Cake:
2 cups all-purpose flour
1 teaspoon all-spice powder
1 teaspoon cinnamon powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar
2 cups grated carrots
1 cup crushed pineapple
1 cup canola oil
3 eggs
1 cup chopped walnuts
½ cup ground walnuts
Frosting:
1 cup cream cheese, softened
¼ cup butter
3 cups powdered sugar
Directions:
1. To make the cake, mix the dry
ingredients in a bowl and the
wet ingredients in another
bowl.
2. Pour the wet ingredients over
the dry ones and mix with a
spatula.
3. Pour the batter in 9-inch round
cake pan lined with baking
paper.
4. Bake the cakes in the preheated
oven at 350F for 40-45 minutes
or until they pass the toothpick
test.
5. Allow the cakes to cool
completely.
6. For the frosting, mix the cream
cheese and butter in a bowl
until creamy.
7. Add the sugar, gradually,
mixing well after each addition.
8. Whip the frosting well until
fluffy.
9. Fill the cake with 1/3 of the
frosting and cover it with the
remaining cream cheese
frosting.
10. Serve the cake fresh or store in
the fridge.
Ingredients:
½ cup butter, softened
¼ cup canola oil
2 eggs
¼ cup plain yogurt
¼ teaspoon salt
1 ½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
2 cups pecans
½ cup caramel sauce
Directions:
1. Mix the butter, canola oil, eggs
and yogurt in a bowl until fluffy.
2. Add the flour, salt, baking
powder and cocoa and mix
gently with a spatula.
3. Pour the batter in a 9-inch
round cake pan and cover with
half of the walnuts.
4. Mix the remaining pecans with
caramel and place aside.
5. Bake the cake in the preheated
oven at 350F for 35-40 minutes.
6. Allow to cool then top with
butterscotch pecans and serve
fresh.
Ingredients:
½ cup butter, softened
½ cup light brown sugar
1 teaspoon orange zest
3 eggs
1 teaspoon lemon zest
1 ½ cups almond flour
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
2 tablespoons Amaretto
Directions:
1. Mix the butter, sugar, orange
zest and lemon zest in a bowl
until fluffy and creamy.
2. Add the eggs, one by one, then
stir in the almond flour, cocoa,
salt and baking powder,
preferably using a spatula.
3. Spoon the batter in a 8-inch
round cake pan and bake in the
preheated oven at 350F for 35
minutes or until a toothpick
inserted in the center of the
cake comes out clean.
4. Right after you remove it from
the oven, brush it with
Amaretto.
5. Serve chilled.
Nutritional information per serving
Calories: 208
Fat: 16.1g
Protein: 3.8g
Carbohydrates: 12.0g
Chai Spiced Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
1 cup butter, softened
1 ½ cups white sugar
1 teaspoon vanilla extract
6 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon turmeric
¼ teaspoon ground cloves
Frosting:
1 cup cream cheese
½ cup butter, softened
¼ cup light brown sugar
2 cups powdered sugar
1 teaspoon grated ginger
Directions:
1. For the cake, sift the flour with
baking powder, salt and spices
on a platter.
2. Mix the butter and sugar in a
bowl until pale and thick.
3. Add the eggs, one by one, then
stir in the dry ingredients,
mixing gently with a spatula.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. For the frosting, mix the cream
cheese, butter and brown sugar
in a bowl for at least 5 minutes.
6. Add the rest of the ingredients
and mix well. Cover the cake
with buttercream and serve
fresh.
Ingredients:
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon powder
1 teaspoon ground ginger
4 eggs
1 cup light brown sugar
¼ cup white sugar
1 cup canola oil
1 cup grated carrots
1 cup grated parsnips
1 cup crushed pineapple
½ cup walnuts, chopped
Directions:
1. Mix the flour, salt, baking soda,
baking powder and spices in a
bowl.
2. In a different bowl, mix the
eggs with the sugars until fluffy
and pale.
3. Add the oil then stir in the
carrots, parsnips, pineapple and
walnuts.
4. Fold in the dry ingredients you
prepared earlier.
5. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
6. Bake in the preheated oven at
350F for 40-45 minutes or until
it passes the toothpick test.
7. Dust with powdered sugar and
serve chilled.
Ingredients:
3 eggs
1 cup white sugar
½ cup milk
½ cup butter, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup pine nuts, ground
2 cups cherries, pitted
Directions:
1. Mix the eggs and sugar in a
bowl until double in volume.
2. Stir in the milk then gradually
pour in the butter, mixing well.
3. Add the vanilla then fold in the
flour, baking powder and salt.
4. Add the ground pine nuts then
fold in the cherries.
5. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
6. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
7. Allow the cake to cool in the
pan before serving.
Nutritional information per serving
Calories: 314
Fat: 15.6g
Protein: 5.1g
Carbohydrates: 40.3g
Cherry Brownie Cake
Time: 1 hour
Servings: 8
Ingredients:
¾ cup butter
1 cup dark chocolate chips
3 eggs
1 teaspoon vanilla extract
¾ cup light brown sugar
1 cup all-purpose flour
¼ teaspoon salt
1 cup cherries, pitted
Directions:
1. Mix the butter and chocolate
chips in a heatproof bowl.
Place over a hot water bath and
melt them until smooth.
2. Remove from heat and stir in
the eggs, vanilla and sugar.
3. Fold in the flour and salt then
pour the batter in a 8-inch round
cake pan lined with baking
paper.
4. Top with cherries and bake in
the preheated oven at 350F for
20 minutes.
5. Serve the cake chilled.
Ingredients:
½ cup butter, softened
1 cup white sugar
2 tablespoons dark brown sugar
¼ cup orange marmalade
2 eggs
½ cup brandy
1 ½ cups sultanas
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the sultanas with the
brandy and allow to soak up for
30 minutes.
2. Mix the butter, sugars and
marmalade in a bowl until
creamy.
3. Add the eggs and mix well.
4. Fold in the flour, salt and
baking soda then add the
sultanas.
5. Spoon the batter in a 8-inch
round cake pan lined with
baking paper.
6. Bake in the preheated oven at
350F for 45-50 minutes or until
the cake passes the toothpick
test.
7. Allow the cake to cool down
before serving.
Ingredients:
1 cup butter, softened
1 cup dark chocolate chips
1 ½ cups white sugar
1 cup hot water
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup cocoa powder
3 eggs
½ cup buttermilk
½ cup heavy cream
2 tablespoons brandy
1 ½ cups fresh raspberries
Directions:
1. Mix the butter and chocolate
chips in a heatproof bowl and
place over a hot water bath.
Melt them together until smooth.
2. Stir in the sugar and hot water
and mix well.
3. Add the buttermilk, cream, eggs
and brandy.
4. Fold in the dry ingredients and
mix well.
5. Add the raspberries and pour
the batter in a 9-inch round cake
pan lined with baking paper.
6. Bake in the preheated oven at
350F for 50 minutes.
7. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 cup ground hazelnuts
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cocoa powder
2 whole eggs
6 egg yolks
½ cup white sugar
¼ cup heavy cream
½ cup cherry jam
Directions:
1. Mix the hazelnuts, flour, baking
powder, baking soda and salt in
a bowl. Add the cocoa powder
as well.
2. Mix the eggs, egg yolks and
sugar in a bowl until thickened
and fluffy. Stir in the cream and
cherry jam.
3. Fold in the flour then spoon the
cake in a 8-inch round cake pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
5. Serve the cake chilled.
Ingredients:
½ cup butter, softened
½ cup canola oil
1 cup white sugar
3 eggs
½ cup sour cream
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup dark chocolate chips
½ cup dulce de leche
Directions:
1. Mix the butter and oil in a
bowl. Add the sugar and give it
a good mix until creamy.
2. Add the eggs and sour cream
and mix well.
3. Fold in the flour, baking
powder and salt then add the
chocolate chips. Pour the batter
in a 9-inch round cake pan lined
with baking paper.
4. Drop spoonfuls of dulce de
leche over the batter and bake
in the preheated oven at 350F
for 40-45 minutes or until the
cake passes the toothpick test.
5. Serve the cake chilled.
Ingredients:
1 cup ricotta cheese
½ cup butter, softened
1 cup hot water
¾ cup white sugar
2 cups all-purpose flour
¼ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 cup raspberries
Directions:
1. Mix the ricotta cheese, butter
and sugar in a bowl until
creamy.
2. Add the water and mix well.
3. Fold in the flour, cocoa
powder, baking powder and
salt.
4. Add the raspberries then spoon
the batter in a 9-inch round cake
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 40 minutes or until the
cake passes the toothpick test.
6. Serve the cake chilled.
Ingredients:
Cake:
1 cup buttermilk
½ cup canola oil
1 cup hot coffee
3 eggs
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons instant coffee
Frosting:
1 cup heavy cream
2 cups dark chocolate chips
2 teaspoons instant coffee
Directions:
1. For the cake, mix the
buttermilk, canola oil, hot
coffee and eggs in a bowl.
2. Stir in the dry ingredients and
mix well.
3. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 45-50 minutes.
5. When done, transfer the chilled
cake on a platter.
6. For the frosting, bring the cream
to the boiling point in a
saucepan. Add the chocolate
and mix until melted. Stir in the
coffee.
7. Cover the cake with chocolate
coffee frosting and serve it
fresh.
Ingredients:
2 cups dark chocolate chips
1 cup butter
1 cup white sugar
3 eggs
¾ cup all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
1 cup ground walnuts
Directions:
1. Mix the chocolate chips and
butter in a bowl and place over
a hot water bath. Melt it over
heat until smooth.
2. Add the sugar and mix well
then stir in the eggs.
3. Fold in the flour, cocoa
powder, salt and walnuts then
spoon the batter in a 8-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 35 minutes.
5. Allow the cake to cool in the
pan before serving.
Ingredients:
½ cup canola oil
¼ cup butter
1 cup dark chocolate chips
1 cup white sugar
1 cup chestnut puree
½ cup cocoa powder
1 cup all-purpose flour
½ cup ground almonds
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the canola oil, butter and
chocolate chips in a heatproof
bowl. Place over heatproof
bowl and melt them together.
2. Remove from heat and stir in
the sugar and chestnut puree.
3. Fold in the cocoa powder,
flour, almonds, salt and baking
powder.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
6. Serve the cake chilled.
Ingredients:
1 cup maple syrup
½ cup coconut oil, melted
¼ cup brandy
3 eggs
½ cup white sugar
½ cup cocoa powder
1 cup almond flour
¾ cup all-purpose flour
½ teaspoon salt
½ cup cocoa powder
1 cup Morello cherries
Directions:
1. Mix the maple syrup, coconut
oil, brandy and eggs in a bowl.
2. Stir in the sugar and mix well.
3. Fold in the cocoa powder,
almond flour, all-purpose flour,
salt and cocoa powder.
4. Spoon the batter in a 9-inch
round cake pan and top with
cherries.
5. Bake in the preheated oven at
350F for 40 minutes.
6. Serve the cake chilled.
Ingredients:
1 ½ cups dark chocolate chips
½ cup hot coffee
½ cup white sugar
¼ cup dark brown sugar
½ cup butter, melted
2 eggs
1 cup almond flour
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
¼ cup cherry liqueurs
Directions:
1. Mix the coffee and chocolate in
a bowl. Mix until melted and
smooth.
2. Stir in the sugars, butter and
eggs then fold in the almond
flour, all-purpose flour, salt and
baking powder.
3. Pour the batter in a 8-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 35 minutes.
5. Allow the cake to cool down
then transfer on a platter.
6. Brush the cherry liqueur over
the cake.
7. Serve the cake chilled.
Ingredients:
½ cup butter
2 tablespoons canola oil
1 cup white sugar
2 eggs
1 ½ cups all-purpose flour
¼ cup cocoa powder
1 cup shredded coconut
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk
Directions:
1. Mix the butter, oil and sugar in
a bowl until fluffy and creamy.
2. Add the eggs, one by one, then
stir in the milk.
3. Add the dry ingredients and mix
gently with a spatula.
4. Spoon the batter in a 8-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
6. Serve the cake chilled.
Ingredients:
1 cup butter, softened
3 cups dark chocolate chips
6 eggs, separated
2/3 cup white sugar
½ cup cocoa powder
¼ cup all-purpose flour
½ teaspoon salt
Directions:
1. Melt the butter and chocolate
chips in a heatproof bowl over
a hot water bath.
2. Mix the egg yolks and sugar in a
bowl until fluffy and pale.
3. Stir in the melted chocolate,
then add the cocoa powder,
flour and salt.
4. Whip the egg whites until fluffy
and stiff. Fold the meringue into
the batter then pour the batter in
a 9-inch round cake pan.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen.
6. Serve the cake chilled.
Ingredients:
Cake:
½ cup butter, softened
½ cup white sugar
4 eggs
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup fresh raspberries
Ganache:
½ cup heavy cream
1 cup dark chocolate chips
Directions:
1. For the cake, mix the butter and
sugar in a bowl until fluffy. Add
the eggs, one by one, then stir in
the flour, salt and baking
powder.
2. Spoon the batter in a 8-inch
round cake pan lined with
baking paper.
3. Top with raspberries and bake
in the preheated oven at 350F
for 35-40 minutes or until well
risen and golden brown.
4. Allow the cake to cool in the
pan then transfer on a platter.
5. For the ganache, bring the
cream to the boiling point in a
saucepan. Remove from heat
and stir in the chocolate. Mix
until melted.
6. Drizzle the ganache over the
cake and serve the cake chilled.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ cup cocoa powder
½ teaspoon salt
1 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 ¼ cups buttermilk
Directions:
1. Combine all the ingredients in a
bowl.
2. Give it a quick mix just until
incorporated.
3. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake the cake in the preheated
oven at 350F for 40-45 minutes
or until the cake is well risen
and it passes the toothpick test.
5. Allow the cake to cool in the
pan then serve it chilled.
Ingredients:
Cake:
1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 egg
1 cup buttermilk
¼ cup heavy cream
½ cup dark chocolate chips
Chocolate mousse:
½ cup heavy cream, heated
1 cup dark chocolate chips
1 cup heavy cream, whipped
Directions:
1. For the cake, melt the cream
and chocolate together in a
heatproof bowl.
2. Stir in the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and fragrant.
5. When done, transfer the cake in
a cake ring and place it on a
platter.
6. For the chocolate mousse, mix
the cream and chocolate chips
in a bowl. Mix until melted and
smooth. Allow to cool down.
7. Fold in the whipped cream then
pour the mousse over the cake.
8. Chill the cake before serving.
Ingredients:
1 cup butter, softened
1 cup white sugar
2 tablespoons blood orange zest
1 cup fresh blood orange juice
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
½ teaspoon salt
2 blood oranges, sliced
Directions:
1. Mix the butter, sugar and orange
zest in a bowl until creamy and
fluffy.
2. Mix the flour, cornmeal, baking
powder and salt.
3. Stir the flour into the butter
mixture, alternating it with the
orange juice.
4. Arrange the orange slices at the
bottom of a 9-inch round cake
pan lined with baking paper.
5. Pour the batter over the orange
slices and bake in the preheated
oven at 350F for 45 minutes or
until the cake passes the
toothpick test.
6. When done, turn the cake
upside down on a platter and
serve it chilled.
Ingredients:
2 cups white sugar
1 cup butter, softened
½ cup brewed coffee
4 eggs
1 teaspoon vanilla extract
1 tablespoon orange zest
¾ cup cocoa powder
1 ½ cups all-purpose flour
2 tablespoons cornstarch
½ teaspoon salt
1 teaspoon baking soda
½ cup candied orange peel, chopped
Directions:
1. Mix the sugar and butter in a
bowl until fluffy and pale.
2. Add the coffee, eggs, vanilla
and orange zest.
3. Stir in the rest of the ingredients
and mix well.
4. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake the cake in the preheated
oven at 350F for 50-55 minutes
or until the cake looks set.
6. Serve the cake chilled.
Nutritional information per serving
Calories: 433
Fat: 21.2g
Protein: 5.6g
Carbohydrates: 60.9g
Chocolate Olive Oil Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
2/3 cup olive oil
¼ cup whole milk
½ cup cocoa powder
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the eggs with sugar until
fluffy and pale. Stir in the
vanilla and orange zest and mix
well.
2. Add the olive oil and milk then
fold in the cocoa powder, flour,
salt and baking powder.
3. Pour the batter in a 8-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until it
passes the toothpick test.
5. Serve the cake chilled.
Ingredients:
Cake:
1 cup dark chocolate chips
½ cup butter, cubed
½ cup light brown sugar
2 eggs
1 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
Glaze:
¼ cup heavy cream
¼ cup whole milk
3 tablespoons cocoa powder
1 pinch salt
Directions:
1. For the cake, mix the chocolate
chips and butter in a heatproof
bowl and place over a hot
water bath. Melt them together
until smooth.
2. Add the sugar and eggs and mix
well.
3. Stir in the flour, cocoa powder,
baking powder and salt. Pour
the batter in a 8-inch round cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 30 minutes.
5. For the glaze, mix all the
ingredients in a saucepan and
place over low heat. Cook until
thickened.
6. Drizzle the glaze over the cake
and serve chilled.
Ingredients:
1 cup sultanas
1 cup golden raisins
½ cup dates, pitted and chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dried pineapple, chopped
1 cup brandy
1 cup butter, softened
1 cup light brown sugar
2 tablespoons orange zest
½ cup fresh orange juice
4 eggs
2 cups all-purpose flour
½ cup sliced almonds
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Directions:
1. Mix the dried fruits and brandy
in a bowl. Allow to soak up for
at least 1 hour.
2. Mix the butter and sugar in a
bowl until creamy and pale.
3. Add the orange zest and orange
juice and mix well then stir in
the eggs, one by one.
4. Fold in the flour, almonds,
baking soda, baking powder
and salt.
5. Add the fruits and mix gently
with a spatula.
6. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
7. Bake in the preheated oven at
350F for 55-60 minutes. The
cake is done when a toothpick
inserted in the center comes out
clean.
8. Allow the cake to cool in the
pan then slice and serve.
Ingredients:
½ cup dark chocolate chips
½ cup butter
3 eggs
1 tablespoon orange zest
1 cup white sugar
1 cup canola oil
¼ cup cocoa powder
2 tablespoons chia seeds
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Directions:
1. Melt the chocolate and butter in
a bowl until smooth.
2. Remove from heat and stir in
the eggs, orange zest, sugar and
canola oil.
3. Fold in the cocoa powder, chia
seeds, flour, baking powder and
salt then pour the batter in a 9-
inch round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
5. Serve the cake chilled.
Nutritional information per serving
Calories: 470
Fat: 34.4g
Protein: 4.5g
Carbohydrates: 40.0g
Cinnamon Maple Pumpkin
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon baking soda
1 tablespoon cinnamon powder
½ cup canola oil
3/4 cup white sugar
½ cup maple syrup
2 eggs
1 ½ cups pumpkin puree
1 teaspoon vanilla extract
½ cup whole milk
Directions:
1. Mix the flour, baking powder,
salt, baking soda and cinnamon
in a bowl.
2. Mix the oil and sugar in a bowl
for 2 minutes. Add the eggs and
mix well.
3. Stir in the pumpkin puree,
vanilla and milk and mix well.
4. Fold in the flour mixture and
mix with a spatula. Pour the
batter in a 9-inch round cake
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 45 minutes or until the
cake passes the toothpick test.
6. Serve the cake chilled.
Ingredients:
Filling:
1 cup white sugar
1 tablespoon cinnamon powder
Cake:
2 ½ cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
2 tablespoons dark brown sugar
3 eggs
1 cup sour cream
Directions:
1. For the filling, mix the sugar
with cinnamon in a bowl.
2. For the cake, sift the flour,
ginger, baking powder, baking
soda and salt.
3. Mix the butter and sugars in a
bowl until fluffy and light.
4. Add the eggs, one by one, then
stir in the sour cream.
5. Fold in the flour then spoon half
of the batter in a greased Bundt
cake pan. Sprinkle with the
cinnamon sugar mixture then top
with the remaining batter.
6. Bake in the preheated oven at
350F for 45 minutes or until
golden brown and the cake
passes the toothpick test.
7. Serve the cake chilled.
Ingredients:
1 cup ground hazelnuts
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup whole milk
½ cup canola oil
2 tablespoons Kahlua
1 teaspoon vanilla extract
½ cup brewed coffee
1 cup Nutella
Directions:
1. Mix the ground hazelnuts, flour,
baking powder and salt in a
bowl.
2. Mix the eggs, milk, canola oil,
Kahlua, vanilla and coffee in a
different bowl. Stir in the flour
mixture then spoon the batter in
a 9-inch round cake pan lined
with baking paper.
3. Drop spoonfuls of Nutella over
the batter and bake in the
preheated oven at 350F for 40-
45 minutes or until the cake
passes the toothpick test.
4. Serve the cake chilled.
Nutritional information per serving
Calories: 295
Fat: 18.5g
Protein: 5.8g
Carbohydrates: 25.4g
Pistachio Cake
Time: 1 hour
Servings: 8
Ingredients:
1 cup ground pistachio
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup butter, softened
½ cup white sugar
2 eggs
¼ cup whole milk
1 teaspoon lemon zest
½ teaspoon ground cardamom
¼ teaspoon cinnamon powder
Directions:
1. Mix the pistachio, flour, salt,
baking powder, cardamom and
cinnamon in a bowl.
2. Mix the butter and sugar in a
bowl until fluffy and light. Stir
in the eggs and milk, as well as
lemon zest.
3. Fold in the flour and pistachio
mixture then spoon the batter in
a 8-inch round cake pan lined
with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes.
5. Serve the cake chilled, dusted
with powdered sugar.
Nutritional information per serving
Calories: 214
Fat: 14.1g
Protein: 3.2g
Carbohydrates: 20.1g
Spiced Pumpkin Sheet Cake
Time: 1 ¼ hours
Servings: 16
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon powder
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground star anise
1 ½ cups white sugar
1 cup canola oil
4 eggs
1 ½ cups pumpkin puree
½ cup walnuts, chopped
Directions:
1. Sift the flour, baking powder,
baking soda, salt and spices in
a bowl.
2. Mix the sugar, canola oil and
eggs in a bowl until pale and
fluffy.
3. Stir in the pumpkin puree then
incorporate the flour, ½ cup at a
time, mixing gently with a
spatula.
4. Fold in the walnuts then spoon
the batter in a 10x10 inch
rectangle pan lined with baking
paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
6. Serve the cake chilled, cut into
small squares.
Ingredients:
1 cup polenta flour
2 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
2 cups whole milk
2 cups water
½ cup white sugar
1 teaspoon vanilla extract
¼ cup butter, melted
2 cups strawberries, sliced
Directions:
1. Mix the polenta flour, flour, salt
and baking soda in a bowl.
2. Stir in the milk, water, sugar,
vanilla and melted butter.
3. Pour the batter in a 8x8-inch
and top with strawberry slices.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
5. When done, remove from the
oven, allow to cool down then
cut into small squares.
6. Serve right away.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
1 cup honey
2 eggs
1 teaspoon vanilla extract
1 cup whole milk
1 ½ cups walnuts, chopped
Directions:
1. Sift the flour, baking powder
and salt in a bowl.
2. In a different bowl, mix the
butter and honey until fluffy.
Stir in the eggs and vanilla and
mix well.
3. Add the flour mixture,
alternating it with the milk.
4. Fold in the walnuts then spoon
the batter in a 9-inch round cake
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
6. Allow the cake to cool in the
pan before slicing and serving.
Nutritional information per serving
Calories: 351
Fat: 18.5g
Protein: 7.6g
Carbohydrates: 42.1g
Apple Pound Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
¾ cup butter, softened
½ cup cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder
2 granny Smith apples, peeled, cored
and diced
Directions:
1. Mix the butter, cream cheese
and sugar in a bowl until
creamy and fluffy.
2. Stir in the eggs and vanilla and
mix well.
3. Fold in the flour, baking
powder, baking soda, salt and
cinnamon.
4. Add the apple dices then spoon
the batter in a loaf cake pan
lined with baking paper.
5. Bake in the preheated oven at
350F for 40 minutes or until the
cake passes the toothpick test.
6. Serve the cake chilled.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup peanut butter
½ cup butter, softened
2 tablespoons canola oil
1 cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup whole milk
½ cup cranberry jelly
Directions:
1. Sift the flour, baking powder
and salt.
2. Mix the peanut butter, butter,
canola oil and sugars in a bowl
until creamy and fluffy.
3. Stir in the eggs and vanilla and
mix well.
4. Fold in the flour mixture,
alternating it with the milk.
Start and end with flour.
5. Spoon the batter in a round cake
pan lined with baking paper.
6. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
7. When done, brush the cake with
cranberry jelly and serve it
fresh.
Ingredients:
Cake:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
½ cup cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
4 eggs
2 tablespoons lemon juice
1 ½ cups fresh raspberries
Glaze:
½ cup cream cheese
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons powdered sugar
Directions:
1. For the cake, sift the flour,
baking soda, baking powder
and salt in a bowl.
2. In a different bowl, mix the
butter, cream cheese, sugar,
vanilla and lemon zest until
creamy.
3. Stir in the eggs, one by one,
then add the lemon juice.
4. Fold in the flour, mixing with a
spatula.
5. Add the raspberries then spoon
the batter in a loaf cake pan
lined with baking paper.
6. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
7. When the cake is done, transfer
it on a platter.
8. For the glaze, mix all the
ingredients in a bowl.
9. Drizzle the glaze over the cake
and serve it fresh.
Nutritional information per serving
Calories: 466
Fat: 28.7g
Protein: 7.3g
Carbohydrates: 46.5g
Cinnamon Streusel Raspberry
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
¼ cup canola oil
2 eggs
¾ cup whole milk
1 teaspoon vanilla extract
1 cup fresh raspberries
Cinnamon streusel:
¼ cup light brown sugar
½ cup butter, chilled
½ cup all-purpose flour
1 teaspoon cinnamon powder
1 pinch salt
Directions:
1. To make the cake, sift the flour,
baking powder and salt in a
bowl.
2. In a different bowl, mix the
butter, oil and eggs until
creamy. Stir in the milk and
vanilla then fold in the flour.
3. Add the raspberries then spoon
the batter in a 8x8-inch cake
pan lined with baking paper.
4. Make the cinnamon by mixing
all the ingredients in a bowl
until grainy. Spread the streusel
over the cake and bake in the
preheated oven at 350F for 40-
45 minutes or until fragrant and
golden brown.
5. Allow the cake to cool in the
pan before slicing and serving.
Ingredients:
1 ½ cups all-purpose flour
1 tablespoons matcha powder
2 teaspoons baking powder
½ teaspoon salt
2/3 cup butter, softened
2/3 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
Directions:
1. Sift the flour, matcha powder,
baking powder and salt in a
bowl.
2. Mix the butter and sugar until
fluffy and creamy.
3. Add the eggs, one by one, and
mix well after each addition.
Stir in the vanilla then fold in
the flour.
4. Add the raspberries then spoon
the batter in a loaf cake pan
lined with baking paper.
5. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
6. Serve the cake chilled.
Nutritional information per serving
Calories: 262
Fat: 14.3g
Protein: 4.4g
Carbohydrates: 30.3g
Banana Bundt Cake with
Peanut Butter Frosting
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cake:
1 cup canola oil
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 ripe bananas, mashed
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Frosting:
½ cup peanut butter, softened
½ cup cream cheese
½ cup powdered sugar
Directions:
1. To make the cake, mix the oil
and sugar in a bowl then stir in
the eggs and vanilla. Mix well
then add the buttermilk and
bananas.
2. Fold in the flour, baking
powder and salt then spoon the
batter in a greased Bundt cake
pan.
3. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
4. Transfer the cake on a platter.
5. For the frosting, mix the
ingredients in a bowl until
creamy.
6. Cover the cake with peanut
butter frosting and serve fresh.
Ingredients:
1 cup butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
¼ cup whole milk
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2/3 cup smooth peanut butter
Directions:
1. Mix the butter, sugar and
vanilla in a bowl until fluffy
and creamy.
2. Add the eggs, one by one, then
stir in the sour cream and milk.
3. Fold in the flour, cocoa
powder, baking powder, baking
soda and salt.
4. Spoon half of the batter in a
greased Bundt cake pan. Top
with spoonfuls of peanut butter
then cover with the remaining
batter.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
6. Serve the cake chilled.
Ingredients:
Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cardamom powder
6 eggs
1 cup white sugar
½ cup canola oil
Frosting:
½ cup butter, softened
1 cup cream cheese
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cake, sift the flour with
baking powder, salt and
cardamom.
2. Mix the eggs with sugar until
fluffy and pale.
3. Add the oil and mix well then
fold in the flour.
4. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes.
6. When done, allow the cake to
cool in the pan then cut it in half
lengthwise.
7. For the frosting, mix the butter
and cream cheese in a bowl
until fluffy. Add the vanilla and
sugar and continue mixing for at
least 5 minutes until pale.
8. Use half of the frosting as
filling and the other half to
cover the cake.
9. Serve the cake fresh.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup light brown sugar
¼ cup brandy
½ cup butter, softened
3 red apples, peeled, cored and sliced
½ teaspoon cinnamon powder
Directions:
1. Sift the flour, baking powder
and salt in a bowl.
2. Mix the eggs, sugar, brandy and
butter in a bowl until fluffy and
pale.
3. Fold in the flour then spoon the
batter in a 8-inch round cake
pan.
4. Top with apple slices and bake
in the preheated oven at 350F
for 35-40 minutes or until
golden brown and well risen.
5. Serve the cake chilled.
Ingredients:
Cake:
2 beetroots, peeled and pureed
½ cup canola oil
2 eggs
½ cup light brown sugar
¼ cup white sugar
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cornstarch
½ teaspoon cinnamon powder
Frosting:
¼ cup butter, softened
1 cup cream cheese
1 cup powdered sugar
Directions:
1. For the cake, mix the beetroot
puree, canola oil, eggs and
sugar in a bowl.
2. Stir in the rest of the ingredients
and mix well.
3. Pour the batter in a 8-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 40 minutes.
5. When done, allow the cake to
cool in the pan then transfer the
cake on a platter.
6. For the frosting, mix all the
ingredients in a bowl until
fluffy.
7. Cover the cake with the frosting
and serve it fresh.
Ingredients:
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
2 teaspoons matcha powder
4 eggs, separated
½ cup butter, softened
½ cup light brown sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
Directions:
1. Sift the flour, salt, baking
powder and matcha powder in
a bowl.
2. Mix the butter with sugar until
creamy and pale. Stir in the egg
yolks and mix well. Add the
lemon zest and lemon juice and
give it a good mix.
3. Fold in the flour.
4. Whip the egg whites until fluffy
and stiff. Fold the meringue into
the cake batter.
5. Pour the batter in a loaf cake
pan lined with baking paper.
6. Bake in the preheated oven at
350F for 40-45 minutes or until
the cake passes the toothpick
test.
7. Serve the cake chilled.
Ingredients:
1 ½ cups white sugar
1 cup butter
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup ground walnuts
1 cup walnuts, chopped
Directions:
1. Place the butter in a saucepan
and melt it. Keep on heat until
slightly browned and
caramelized. Allow the butter
to cool then transfer it in a
bowl.
2. Add the sugar and mix well.
3. Stir in the eggs and mix well
then add the sour cream and
vanilla.
4. Fold in the flour, baking
powder, salt and ground
walnuts.
5. Spoon the batter in a 9-inch
round cake pan and top with
chopped walnuts.
6. Bake in the preheated oven at
350F for 45 minutes or until the
cake passes the toothpick test.
7. Serve the cake chilled.
Ingredients:
Cake:
1 cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup sprinkles
Frosting:
½ cup butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cake, mix the butter and
sugar in a bowl until fluffy and
creamy.
2. Add the eggs and vanilla and
mix well for a few minutes.
3. Stir in the sour cream then fold
in the flour, baking powder and
salt, as well as sprinkles.
4. Spoon the batter in a 9-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
6. For the frosting, mix the butter,
sugar and vanilla and mix well
until fluffy and pale.
7. Top the cake with frosting and
serve it fresh.
Ingredients:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon coconut extract
1 egg
2 cups all-purpose flour
¼ teaspoon salt
1 cup shredded coconut
¼ teaspoon baking powder
Directions:
1. Mix the butter, sugar and
coconut extract in a bowl.
2. Stir in the egg and mix well
then add the flour, salt, coconut
and baking powder.
3. Wrap the dough in a plastic
wrap and place in the fridge for
30 minutes.
4. Transfer the dough on a
working surface and roll it into
a thin sheet.
5. Cut the dough into small
cookies using your favorite
cookie cutter.
6. Place the cookies in a baking
tray lined with baking paper.
7. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
8. Serve them chilled.
Ingredients:
1 cup butter, softened
½ cup light brown sugar
½ cup white sugar
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cardamom powder
1 cup dark chocolate chips
Directions:
1. Mix the butter and sugars in a
bowl until creamy and fluffy.
2. Stir in the eggs, one by one,
then add the flour, salt, baking
powder and cardamom powder.
3. Fold in the chocolate chips then
drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake in the preheated oven at
350F for 10-15 minutes.
5. Allow the cookies to cool in the
pan before serving.
Ingredients:
½ cup smooth peanut butter
½ cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon cocoa powder
1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
Directions:
1. Mix the peanut butter, butter,
sugar and vanilla in a bowl
until creamy and fluffy.
2. Stir in the egg and mix well
then add the cocoa powder,
flour, salt and baking powder.
3. Wrap the dough in plastic wrap
and place in the fridge for 30
minutes.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
5. Cut small cookies with your
favorite cookie cutter.
6. Place the cookies in a baking
sheet lined with baking paper.
7. Bake in the preheated oven at
350F for 12-15 minutes until
fragrant and golden.
8. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons instant coffee
Directions:
1. Mix the butter, sugar and
vanilla and mix until smooth
and fluffy.
2. Add the egg and mix well then
fold in the flour, salt, baking
powder and coffee.
3. Place the dough on a floured
working surface and roll it into
a thin sheet.
4. Cut small cookies with your
favorite cookie cutters and
arrange the cookies on a baking
sheet lined with baking paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until fragrant and
golden brown on the edges.
6. Serve the cookies chilled or
store them in an airtight
container.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
1 cup light brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 cup dark chocolate chips
Directions:
1. Mix the flour, baking powder,
baking soda and salt in a bowl.
2. Melt the butter in a saucepan
until it begins to look slightly
golden brown and caramelized.
Allow to cool then transfer in a
bowl.
3. Stir in the sugar, egg, egg yolk,
vanilla and flour. Mix gently
with a spatula.
4. Fold in the chocolate chips then
drop spoonfuls of dough on a
baking sheet lined with baking
paper.
5. Freeze the cookies for 30
minutes then bake in the
preheated oven at 350F for 15
minutes until golden brown.
6. Serve chilled.
Ingredients:
¼ cup smooth peanut butter
¼ cup butter, softened
½ cup light brown sugar
1 egg
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips
Directions:
1. Mix the butters and sugar in a
bowl until creamy and fluffy.
2. Stir in the egg and mix well.
3. Fold in the flour, baking soda,
baking powder and salt.
4. Add the chocolate chips then
drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 12-
15 minutes or until golden
brown.
6. Allow the cookies to cool in the
pan before serving.
Ingredients:
1 cup butter, softened
½ cup cream cheese, softened
1 egg yolk
¼ teaspoon salt
1 ½ cups all-purpose flour
¼ cup cocoa powder
½ cup ground hazelnuts
Directions:
1. Mix the butter, cream cheese
and egg yolk in a bowl until
creamy.
2. Add the salt, flour, cocoa
powder and hazelnuts and mix
with a spatula.
3. Wrap the plastic wrap and
place in the fridge for 30
minutes.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
5. Cut small cookies using your
favorite cookie cutters.
6. Place the cookies in a baking
sheet lined with baking paper
and bake in the preheated oven
at 350F for 10-12 minutes or
until golden brown on the
edges.
7. Serve the cookies chilled.
Ingredients:
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup butter, softened
½ cup light brown sugar
¼ cup white sugar
2 eggs
1 cup chopped toffee pieces
½ cup dark chocolate chips
Directions:
1. Mix the flour, salt and baking
powder in a bowl.
2. In a different bowl, combine the
butter and sugars and mix well.
Add the eggs and give it a good
mix.
3. Add the flour then fold in the
toffee pieces and chocolate
chips.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 129
Fat: 7.3g
Protein: 1.7g
Carbohydrates: 14.5g
Chocolate Buttercream
Cookies
Time: 1 ½ hours
Servings: 20
Ingredients:
Cookies:
2 cups all-purpose flour
½ cup cocoa powder
½ teaspoon salt
½ teaspoon baking powder
½ cup coconut oil
½ cup butter, softened
½ cup powdered sugar
1 egg
2 tablespoons whole milk
Filling:
½ cup butter, softened
1 cup powdered sugar
Directions:
1. For the cookies, mix the flour,
cocoa powder, salt and baking
powder in a bowl.
2. In a different bowl, mix the
coconut oil, butter and sugar in
a bowl until creamy and fluffy.
3. Add the egg and mix well, then
stir in the flour and the milk.
4. Wrap the dough in plastic wrap
and place in the fridge for 30
minutes.
5. Transfer the dough on a floured
working surface and roll into a
thin sheet.
6. Cut small round cookies and
arrange them on a baking sheet.
7. Bake in the preheated oven at
350F for 10-15 minutes.
8. Allow the cookies to cool
down completely.
9. For the filling, mix the butter
with sugar until fluffy and
creamy.
10. Fill the cookies, two by two
with the buttercream.
11. Serve fresh or store in an
airtight container.
Ingredients:
1 ½ cups all-purpose flour
1 cup rolled oats
½ teaspoon baking soda
½ teaspoon salt
½ cup dried cranberries
1 cup pecans, chopped
¾ cup butter, softened
½ cup light brown sugar
2 tablespoons dark brown sugar
1 egg
1 teaspoon vanilla extract
Directions:
1. Mix the butter and sugars in a
bowl until fluffy and creamy.
2. Stir in the egg and vanilla and
mix well.
3. Fold in the rest of the
ingredients.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 15
minutes or until well risen and
golden.
6. Allow the cookies to cool in the
pan before serving.
Nutritional information per serving
Calories: 92
Fat: 5.3g
Protein: 1.3g
Carbohydrates: 9.8g
Coffee Gingersnap Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup butter, softened
¼ cup coconut oil
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon powder
1 teaspoon ground ginger
½ teaspoon ground cardamom
2 teaspoons instant coffee
Directions:
1. Mix the butter, coconut oil and
brown sugar in a bowl until
fluffy and creamy.
2. Add the egg and vanilla and
mix well.
3. Fold in the rest of the
ingredients then drop spoonfuls
of batter on a baking sheet lined
with baking paper.
4. Bake in the preheated oven at
350F for 15 minutes or until
fragrant and crisp.
5. Serve the cookies chilled.
Nutritional information per serving
Calories: 142
Fat: 7.7g
Protein: 1.7g
Carbohydrates: 16.8g
Vanilla Malted Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
2 ½ cups all-purpose flour
½ cup malted milk powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
½ cup cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1 egg
½ cup white chocolate chips
Directions:
1. Sift the flour, milk powder,
baking powder, baking soda
and salt.
2. Mix the butter, cream cheese
and sugar in a bowl until
creamy and fluffy.
3. Add the vanilla and egg and
mix well.
4. Fold in the flour mixture then
add the chocolate chips.
5. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
6. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
7. Serve the cookies chilled.
Ingredients:
½ cup peanut butter, softened
¼ cup butter, softened
½ cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup Nutella
Directions:
1. Mix the butter, peanut butter and
sugar in a bowl until creamy
and fluffy.
2. Add the egg and vanilla and
give it a good mix.
3. Fold in the flour, baking soda,
baking powder and salt.
4. Add the Nutella and swirl it
into the batter.
5. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
6. Bake the cookies in the
preheated oven at 350F for 15
minutes or until golden brown
on the edges.
7. Serve the cookies chilled.
Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup white sugar
¼ cup honey
1 lemon, zested and juiced
1 egg
Directions:
1. Sift the flour, baking soda and
salt in a bowl.
2. In a different bowl, mix the
butter, sugar and honey and mix
well.
3. Stir in the lemon zest and juice,
as well as the egg.
4. Fold in the flour mixture then
roll the dough into a thin sheet
over a floured working surface.
5. Cut the cookies with your
favorite cookie cutters.
6. Place the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
7. Serve the cookies chilled.
Nutritional information per serving
Calories: 97
Fat: 4.8g
Protein: 1.2g
Carbohydrates: 12.8g
Butter Vanilla Cookies
Time: 1 hour
Servings: 30
Ingredients:
2 cups all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
½ cup powdered sugar
1 cup butter, softened
1 egg
1 tablespoon vanilla extract
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and creamy.
2. Add the egg and vanilla and
mix well.
3. Fold in the flour, cornstarch and
salt and mix well.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
6. Serve the cookies chilled.
Ingredients:
1 ½ cups dark chocolate chips
½ cup butter
2 eggs
½ cup light brown sugar
2 tablespoons white sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Directions:
1. Melt the butter and chocolate in
a heatproof bowl over a hot
water bath.
2. Mix the eggs and sugars in a
bowl until fluffy and pale.
3. Stir in the chocolate and mix
with a spatula.
4. Fold in the flour, baking
powder and salt then drop
spoonfuls of batter in a baking
sheet lined with baking paper.
5. Bake the cookies in the
preheated oven at 350F for 12-
14 minutes.
6. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
1 cup light brown sugar
½ cup dark chocolate chips, melted
2 eggs
1 teaspoon vanilla extract
2 tablespoons whole milk
2 cups all-purpose flour
¼ cup cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Add the melted chocolate, eggs
and vanilla, as well as the milk.
3. Fold in the flour, cocoa
powder, baking powder, baking
soda and salt then add the
chocolate chips.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until the cookies
are golden brown on the edges.
6. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 tablespoons whole milk
1 cup almond flour
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup seedless raspberry jam
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and creamy.
2. Stir in the egg and milk and mix
well then fold in the flours, salt
and baking powder.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Cut 40 small cookies.
5. Bake the cookies in the
preheated oven at 350F for 12-
15 minutes.
6. When done, chill the cookies
and fill them two by two with
raspberry jam.
7. Serve right away.
Nutritional information per serving
Calories: 115
Fat: 5.7g
Protein: 1.5g
Carbohydrates: 14.9g
Cornflake Chocolate Chip
Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ cup butter, softened
¾ cup white sugar
1 teaspoon vanilla extract
1 egg
1 ¼ cup all-purpose flour
½ teaspoon baking soda
2/4 teaspoon salt
1 cup cornflakes
½ cup dark chocolate chips
Directions:
1. Mix the butter, sugar and
vanilla in a bowl until creamy
and pale.
2. Add the egg then mix in the
flour, baking soda and salt.
3. Fold in the cornflakes and
chocolate chips.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
½ cup golden syrup
½ cup white sugar
2 tablespoons dark molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon cinnamon powder
½ teaspoon ground cardamom
1 teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the butter, golden syrup,
sugar and molasses in a bowl
until fluffy and pale.
2. Add the egg and mix well then
fold in the flour, spices, baking
soda and salt.
3. Form small balls of dough and
place them on a baking sheet
lined with baking paper.
4. Bake in the preheated oven at
350F for 15 minutes or until
fragrant and golden.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
2/3 cup white sugar
1 teaspoon almond extract
2 egg yolks
1 ½ cups all-purpose flour
½ cup almond flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup sliced almonds
Directions:
1. Mix the butter, sugar and
almond extract in a bowl until
fluffy and pale.
2. Add the egg yolks and give it a
good mix.
3. Fold in the flours, salt and
baking powder.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Top each cookie with sliced
almonds and bake in the
preheated oven at 350F for 10-
15 minutes until golden brown
on the edges.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 124
Fat: 6.7g
Protein: 1.9g
Carbohydrates: 14.7g
Apricot Coconut Cookies
Time: 1 ½ hours
Servings: 25
Ingredients:
1 cup all-purpose flour
1 cup shredded coconut
½ cup rolled oats
½ cup dried apricots, chopped
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
¼ cup light brown sugar
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
½ cup dark chocolate chips
Directions:
1. Mix the flour, coconut, oats,
apricots, salt and baking soda
in a bowl.
2. In a different bowl, combine the
butter and the sugars and
vanilla and mix well.
3. Fold in the flour mixture and the
chocolate chips.
4. Drop spoonful of batter on a
baking sheet lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
6. Allow the cookies to cool
before serving.
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
½ cup dried cranberries
½ cup butter, softened, melted
4 tablespoons golden syrup
½ cup light brown sugar
½ teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon salt
Directions:
1. Mix the oats, flour, baking soda,
spices, salt and cranberries in a
bowl.
2. Stir in the butter, golden syrup
and sugar and mix well.
3. Form small balls for dough and
place the balls on a baking
sheet lined with baking paper.
4. Flatten the cookies slightly and
bake in the preheated oven at
350F for 15 minutes or until
golden brown and fragrant.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
2 tablespoons canola oil
2/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
¼ cup cocoa powder
¼ cup shredded coconut
½ teaspoon baking soda
¼ teaspoon salt
½ cup crushed candy cane cookies
Directions:
1. Mix the butter, canola oil, sugar
and vanilla in a bowl until
fluffy and creamy.
2. Stir in the egg then add the
flour, cocoa powder, coconut,
baking soda and salt.
3. Fold in the crushed candy then
drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until fragrant and
risen.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup maple syrup
1 egg
2 tablespoons dark brown sugar
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¼ cup sesame seeds
Directions:
1. Mix the butter, maple syrup and
egg in a bowl until creamy and
pale.
2. Stir in the sugar and mix well
then add the flour, salt, baking
powder and sesame seeds.
3. Spoon the batter in a plastic
wrap and shape it into a log.
Place in the freezer for 30
minutes.
4. Remove from the freezer and
cut into thin slices. Arrange the
slices on a baking sheet lined
with baking paper with the cut
facing up.
5. Bake in the preheated oven at
350F for 10-12 minutes or until
slightly golden brown on the
edges.
6. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
2 tablespoons honey
2/3 cup light brown sugar
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 oz. dark chocolate, chopped
Directions:
1. Mix the butter, honey and sugar
in a bowl until fluffy and pale.
2. Add the egg and mix well then
stir in the flour, baking powder
and salt.
3. Fold in the chocolate then drop
spoonfuls of dough on a baking
sheet lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 15
minutes or until golden brown
on the edges.
5. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
1 cup powdered sugar
2 egg yolks
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup dark chocolate, melted
Directions:
1. Mix the butter and sugar in a
bowl until pale and fluffy.
2. Stir in the egg yolks and vanilla
and mix well.
3. Fold in the flour, baking
powder and salt then wrap the
dough in plastic wrap and place
in the fridge for 30 minutes.
4. Transfer the dough on a floured
working surface and roll into a
thin sheet.
5. Cut cookies with your favorite
cookie cutters and place them
on a baking sheet lined with
baking paper.
6. Bake in the preheated oven at
350F for 10-14 minutes or until
slightly golden brown on the
edges.
7. When done, allow the cookies
to cool then dip them in melted
chocolate.
8. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
1 cup light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup dark chocolate chips
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Add the eggs, one by one,
mixing well after each addition.
3. Fold in the rest of the
ingredients then drop spoonfuls
of batter on a baking sheet lined
with baking paper.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup olive oil
¼ cup butter, softened
½ cup light brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dark chocolate chips
½ cup white chocolate chips
Directions:
1. Mix the oil, butter and sugars in
a bowl until creamy and fluffy.
2. Add the vanilla and egg and
mix well.
3. Fold in the flour, salt and
baking powder, then add the
chocolate chips.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 115
Fat: 6.6g
Protein: 1.4g
Carbohydrates: 13.5g
Double Chocolate Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
2/3 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
½ cup mini chocolate chips
Directions:
1. Mix the butter and sugar until
fluffy and creamy.
2. Add the egg and vanilla and
mix well then fold in the rest of
the ingredients and mix well.
3. Wrap the dough in plastic wrap
and place in the fridge for 30
minutes.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
5. Cut small cookies with your
favorite cookie cutters and
arrange them on a baking pan
lined with baking paper.
6. Bake in the preheated oven at
350F for 10-15 minutes.
7. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup M&M candies
½ cup crushed candy cane cookies
Directions:
1. Mix the butter, sugar and
vanilla and mix well until fluffy
and pale.
2. Stir in the egg and mix well
then add the rest of the
ingredients.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake in the preheated oven at
350F for 10-15 minutes.
5. Allow the cookies to cool in the
pan before serving.
Ingredients:
½ cup butter, softened
½ cup white sugar
2 tablespoons honey
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 ¼ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the butter, sugar, honey,
peppermint and vanilla in a
bowl until fluffy and pale.
2. Add the egg and mix well then
fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until fragrant and
well risen.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
¼ cup coconut oil, melted
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup colorful sprinkles
Directions:
1. Mix the butter, coconut oil and
sugar in a bowl until fluffy and
pale.
2. Stir in the egg and vanilla and
mix well.
3. Fold in the flour, salt and
baking powder then add the
sprinkles.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
6. Serve the cookies chilled.
Ingredients:
Cookies:
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
2/3 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
Passionfruit ganache:
1 cup white chocolate chips
½ cup heavy cream
¼ cup passionfruit juice
2 tablespoons butter
Directions:
1. For the cookies, mix the flour,
cocoa powder, baking powder
and salt in a bowl.
2. In a different bowl, mix the
butter and sugar until fluffy and
pale.
3. Stir in the egg and vanilla and
mix well then fold in the flour.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
5. Cut 40 small cookies using a
round cookie cutter and place
them on a baking sheet lined
with baking paper.
6. For the ganache, bring the
cream to the boiling point. Stir
in the chocolate and mix until
melted. Add the passionfruit
juice and butter and mix well.
Allow to cool in the fridge.
7. Fill the cookies with chilled
ganache.
Ingredients:
½ cup butter, softened
½ cup dark brown sugar
2 tablespoons honey
1 egg
1 ¼ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon all-spice powder
Directions:
1. Mix the butter, brown sugar and
honey in a bowl until creamy
and fluffy.
2. Add the egg and mix well then
fold in the flour, cocoa powder,
salt, baking powder and all-
spice powder.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Cut the dough with your
favorite cookie cutters and
transfer the cookies on a baking
sheet lined with baking paper.
5. Bake in the preheated oven at
350F for 12 minutes.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 95
Fat: 5.0g
Protein: 1.4g
Carbohydrates: 11.9g
Chocolate Drizzled Lavender
Cookies
Time: 1 ½ hours
Servings: 20
Ingredients:
½ cup butter, softened
½ cup powdered sugar
1 egg
1 egg yolk
2 tablespoons whole milk
1 ½ cups all-purpose flour
¼ cup cornstarch
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon lavender buds
½ cup white chocolate chips, melted
Directions:
1. Mix the butter with sugar in a
bowl until fluffy and pale.
2. Stir in the egg and egg yolk and
mix well.
3. Add the milk and mix then fold
in the rest of the ingredients.
Mix the dough then transfer it
on a floured working surface
and roll it into a thin sheet.
4. Cut small cookies with your
favorite cookie cutters.
5. Arrange the cookies on a baking
sheet lined with baking paper.
6. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
7. When done, allow to cool in the
pan then drizzle the cookies
with melted chocolate.
8. Serve chilled.
Ingredients:
½ cup butter, softened
½ cup white sugar
¼ cup whole milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup vanilla custard powder
1 teaspoon baking powder
¼ teaspoon salt
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Stir in the milk and vanilla then
fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
2/3 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup colorful sprinkles
Directions:
1. Mix the butter with sugar and
vanilla in a bowl until creamy
and fluffy.
2. Stir in the egg and mix well
then fold in the rest of the
ingredients.
3. Drop in the sprinkles and mix
with a spatula.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
6. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 egg
½ cup all-purpose flour
½ cup rice flour
1 teaspoon baking powder
¼ teaspoon cardamom powder
¼ teaspoon salt
Directions:
1. Mix the butter, sugar and
vanilla and mix until fluffy.
2. Add the egg and mix well then
fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
2/3 cup butter, softened
½ cup honey
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup cornflakes
2 tablespoons pine nuts
Directions:
1. Mix the butter, honey and sugar
in a bowl.
2. Stir in the egg and vanilla and
mix well then fold in the rest of
the ingredients.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake in the preheated oven at
350F for 12-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
2 tablespoons coconut oil
¾ cup light brown sugar
1 teaspoon vanilla extract
2 tablespoons whole milk
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup cornflakes
½ cup dark chocolate chips
1 cup mini marshmallows
Directions:
1. Mix the butter, coconut oil,
sugar and vanilla in a bowl
until pale and fluffy.
2. Stir in the milk then add the
flour, baking soda and salt then
fold in the cornflakes, chocolate
chips and marshmallows.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
¼ cup butter, softened
¼ cup coconut oil, melted
2/3 cup white sugar
2 bananas, mashed
1 ¾ cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup cocoa powder
½ cup walnuts, chopped
Directions:
1. Mix the butter, oil and sugar in
a bowl until creamy and fluffy.
2. Stir in the bananas then fold in
the flour, baking soda, baking
powder, salt and cocoa powder.
3. Add the walnuts then drop
spoonfuls of batter on a baking
sheet lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 15
minutes or until fragrant.
5. Serve the cookies chilled.
Ingredients:
1 cup dates, pitted and chopped
1 cup pecans, chopped
1 cup light brown sugar
½ cup olive oil
1 egg
1 teaspoon vanilla extract
1 teaspoon grated ginger
½ cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Directions:
1. Mix the oil and sugar in a bowl
until fluffy and pale.
2. Add the vanilla and ginger and
mix well then fold in the flours,
baking powder and salt.
3. Stir in the dates and pecans then
drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 15
minutes or until golden brown
on the edges.
5. Serve the cookies chilled.
Nutritional information per serving
Calories: 93
Fat: 3.9g
Protein: 1.0g
Carbohydrates: 14.2g
Ginger Chocolate Oatmeal
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
2/3 cup butter, softened
1 cup light brown sugar
1 egg
1 teaspoon grated ginger
½ teaspoon cinnamon powder
1 cup all-purpose flour
1 cup rolled oats
2 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the butter and sugar until
fluffy and creamy. Stir in the
egg and mix well.
2. Add the rest of the ingredients
and mix with a spatula.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake in the preheated oven at
350F for 15 minutes.
5. Serve the cookies chilled.
Ingredients:
1 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
½ cup light brown sugar
½ cup butter, melted
¼ cup whole milk
½ cup dried cranberries
Directions:
1. Mix the flour, salt, baking soda
and sugar in a bowl.
2. Stir in the butter and milk and
mix with a spatula.
3. Fold in the cranberries then
drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup white sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup muesli
½ cup white chocolate chips
Directions:
1. Mix the butter and sugar until
fluffy and creamy. Add the egg
and mix well.
2. Stir in the flour, baking powder
and salt then add the muesli and
chocolate chips.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 15
minutes or until golden brown
on the edges.
5. Serve the cookies chilled.
Ingredients:
2/3 cup butter, melted
1 cup light brown sugar
¼ cup white sugar
1 egg
1 egg yolk
1 ¾ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the butter, sugars, egg and
egg yolk in bowl until creamy
and fluffy.
2. Add the rest of the ingredients
then drop large spoonfuls of
batter on a baking sheet lined
with baking paper.
3. Bake in the preheated oven at
350F for 12 minutes.
4. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 egg yolks
¼ cup whole milk
2 cups all-purpose flour
¼ cup milk powder
1 teaspoon baking powder
¼ teaspoon salt
Directions:
1. Mix the butter, sugar, vanilla
and lemon zest in a bowl until
fluffy and pale.
2. Add the egg yolks and milk and
mix well then stir in the flour,
milk powder, baking powder
and salt.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake in the preheated oven at
350F for 12-15 minutes or until
golden brown on the edges.
5. Allow the cookies to cool
before serving.
Ingredients:
1 cup butter, softened
2/3 cup light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup M&M candies
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Stir in the eggs, one by one,
then add the flour, baking
powder and salt.
3. Fold in the candies then drop
spoonfuls of batter on a baking
tray lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 15
minutes or until golden brown
on the edges.
5. Serve the cookies chilled.
Ingredients:
2/3 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 egg
2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup pecans, chopped
1 cup mini marshmallows
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and creamy.
2. Stir in the vanilla and egg then
add the flour, salt and baking
powder.
3. Fold in the pecans and
marshmallows then drop
spoonfuls of batter on a baking
sheet lined with baking paper.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
1 ¾ cups all-purpose flour
1 cup polenta flour
½ teaspoon salt
1 teaspoon baking powder
1 cup butter, softened
½ cup light brown sugar
¼ cup dark brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
Directions:
1. Mix the flours, salt and baking
powder in a bowl.
2. In a different bowl, mix the
butter and sugars in a bowl until
fluffy and pale.
3. Add the egg and egg yolk, as
well as the vanilla and mix
well.
4. Stir in the flour then drop
spoonfuls of batter on a baking
sheet lined with baking paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
6. Serve the cookies chilled or
store them in an airtight
container.
Nutritional information per serving
Calories: 101
Fat: 6.5g
Protein: 1.2g
Carbohydrates: 9.7g
Outrageous Chocolate
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
¼ cup butter, softened
¼ cup coconut oil
2 eggs
4 oz. dark chocolate, melted
¾ cup light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ cup dark chocolate chips
Directions:
1. Mix the butter, coconut oil and
sugar in a bowl until pale and
creamy.
2. Mix the eggs, one by one, then
stir in the chocolate and vanilla.
3. Fold in the flour, salt and
baking powder, as well as the
chocolate chips.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown and well risen.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 139
Fat: 8.0g
Protein: 1.9g
Carbohydrates: 15.7g
Macadamia Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup shredded coconut
2/3 cup macadamia nuts, chopped
½ cup butter, softened
¼ cup golden syrup
¼ cup light brown sugar
Directions:
1. Mix the oats, flour, baking
powder, salt, coconut and
macadamia nuts in a bowl.
2. Mix the butter and syrup and
sugar in a bowl until creamy
and pale.
3. Fold in the rest of the
ingredients then drop spoonfuls
of batter on a baking sheet lined
with baking paper.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
2/3 cup butter, softened
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup rolled oats
½ cup golden raisins
¼ cup brandy
Directions:
1. Mix the raisins and brandy in a
bowl and let them soak up for 1
hour.
2. Mix the butter and sugar in a
bowl until fluffy and pale.
3. Add the egg and vanilla and
mix well.
4. Add the flour, salt, baking
powder and oats then fold in the
raisins.
5. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
6. Bake in the preheated oven at
350F for 15 minutes or until the
edges turn golden brown.
7. Serve the cookies chilled.
Nutritional information per serving
Calories: 124
Fat: 6.7g
Protein: 1.6g
Carbohydrates: 14.1g
Banana Oatmeal Cookies
Time: 1 hour
Servings: 10
Ingredients:
3 ripe bananas, mashed
2 tablespoons maple syrup
1 cup rolled oats
¼ teaspoon baking soda
1 pinch salt
Directions:
1. Mix all the ingredients in a
bowl.
2. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
3. Bake the cookies in the
preheated oven at 350F for 10
minutes or until golden brown
on the edges.
4. Serve the cookies chilled.
Ingredients:
½ cup almond flour
½ cup ground pistachio
¼ cup powdered sugar
½ cup butter, softened
1 egg
2 tablespoons fresh orange juice
1 teaspoon orange zest
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
Directions:
1. Mix the almonds and pistachio
in a bowl.
2. Mix the butter with sugar until
fluffy and pale.
3. Stir in the egg, orange juice and
orange zest.
4. Stir in the flour, salt, baking
soda and pistachio mixture.
5. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
6. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
7. Serve the cookies chilled.
Nutritional information per serving
Calories: 88
Fat: 5.7g
Protein: 1.4g
Carbohydrates: 8.0g
Orange Passionfruit Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2/3 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
1 egg
1 teaspoon orange zest
Juice from 2 passionfruits
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the butter, sugar and
vanilla until creamy and fluffy.
2. Add the egg, orange zest and
passionfruit juice then stir in the
dry ingredients.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until the edges
turn golden brown.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
1 cup peanut butter, softened
1 cup light brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup peanuts, chopped
Directions:
1. Mix the butter and peanut butter
in a bowl until creamy. Add the
sugar and mix for 5 minutes
until fluffy.
2. Add the egg and mix well then
fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Allow the cookies cool down
before serving.
Nutritional information per serving
Calories: 156
Fat: 10.0g
Protein: 4.5g
Carbohydrates: 13.7g
Pink Dotted Sugar Cookies
Time: 1 ½ hours
Servings: 20
Ingredients:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup pink sprinkles
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and creamy.
2. Stir in the egg then fold in the
flour, salt and baking powder,
as well as sprinkles.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Cut the cookies with your
favorite cookie cutter then
place them on a baking sheet
lined with baking paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Ingredients:
2 cups almond flour
½ cup light brown sugar
¼ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla extract
Directions:
1. Whip the egg whites with salt
and vanilla in a bowl until
fluffy.
2. Add the sugar and continue
mixing until glossy and stiff.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake in the preheated oven at
350F for 20 minutes or until
golden brown and crisp.
5. Serve the cookies chilled.
Ingredients:
1 cup macadamia nuts, chopped
½ cup glace cherries, halved
½ cup dried cranberries
½ cup walnuts, chopped
½ cup mini marshmallows
2 eggs
1/3 cup butter, softened
¼ cup light brown sugar
1 cup all-purpose flour
Directions:
1. Mix the butter and sugar in a
bowl until creamy.
2. Add the eggs, one by one, then
stir in the flour, followed by the
rest of the ingredients.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
2 cups dark chocolate chips
½ cup butter
2 tablespoons coconut oil
1 cup light brown sugar
2 tablespoons dark brown sugar
2 eggs
1 ½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon sea salt
1 teaspoon baking powder
Directions:
1. Mix the chocolate and butter in
a heatproof bowl over a hot
water bath and melt them
together until smooth.
2. Add the coconut oil and mix
well then stir in the sugars and
eggs. Mix well.
3. Fold in the rest of the
ingredients then drop spoonfuls
of batter on a baking sheet lined
with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 15
minutes.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
4 tablespoons dark molasses
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the butter, molasses and
sugar in a bowl until creamy
and fluffy.
2. Add the egg and vanilla and
mix well.
3. Fold in the rest of the
ingredients then drop spoonfuls
of batter on a baking tray lined
with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until fragrant and
crisp.
5. Serve the cookies chilled.
Ingredients:
½ cup coconut oil, melted
2 tablespoons butter, softened
2 tablespoons molasses
1 egg
½ cup light brown sugar
1 cup all-purpose flour
½ cup almond flour
¼ cup quinoa flour
¼ cup quinoa flakes
½ teaspoon ground ginger
½ teaspoon cinnamon powder
¼ teaspoon salt
½ teaspoon baking soda
Directions:
1. Mix the coconut oil and butter,
molasses and sugar in a bowl
until creamy and fluffy.
2. Add the egg and mix well.
3. Stir in the rest of the ingredients
then drop spoonfuls of batter on
a baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Nutritional information per serving
Calories: 79
Fat: 5.0g
Protein: 1.2g
Carbohydrates: 7.6g
Puffed Rice Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup butter, softened
½ cup light brown sugar
2 tablespoons golden syrup
1 egg
1 ½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups puffed rice cereals
Directions:
1. Mix the butter, sugar and golden
syrup in a bowl until fluffy and
creamy.
2. Add the egg and mix well then
fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
2 cups all-purpose flour
1 teaspoon ground ginger
½ teaspoon cinnamon powder
¼ teaspoon salt
½ teaspoon baking soda
1/3 cup butter, softened
2/3 cup light brown sugar
1 teaspoon vanilla extract
2 tablespoons golden syrup
¼ cup candied ginger, chopped
Directions:
1. Sift the flour, ginger, cinnamon,
salt and baking soda in a bowl.
2. Mix the butter, sugar, vanilla
and syrup in a bowl until fluffy
and pale.
3. Fold in the flour then add the
candied ginger.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
risen and golden brown.
6. Serve the cookies chilled.
Ingredients:
1 ½ cups ground cashew nuts
½ cup all-purpose flour
¼ teaspoon salt
½ cup baking soda
½ cup coconut oil, melted
2 eggs
1 teaspoon vanilla extract
½ cup light brown sugar
2 tablespoons golden syrup
1 cup dried cranberries
Directions:
1. Mix the cashew nuts, flour, salt
and baking soda in a bowl.
2. In a different bowl, mix the
coconut oil, eggs, vanilla, sugar
and syrup until creamy.
3. Add the flour mixture then fold
in the cranberries.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
½ cup white sugar
¼ cup dark brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
½ cup cocoa powder
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon baking powder
1 cup dark chocolate chips
Directions:
1. Mix the butter and sugars in a
bowl until creamy and fluffy.
2. Add the vanilla and eggs and
mix well.
3. Fold in the flour, cocoa
powder, salt, chili powder and
baking powder then add the
chocolate chips.
4. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until risen and
fragrant.
6. Serve the cookies chilled.
Ingredients:
2 cups smooth peanut butter
1 cup light brown sugar
½ teaspoon salt
2 eggs
Directions:
1. Mix all the ingredients in a
bowl until smooth.
2. Drop spoonfuls of mixture on a
baking sheet lined with baking
paper.
3. Score the top of each cookie
with a fork then bake the
cookies in the preheated oven at
350F for 10-12 minutes.
4. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
½ cup white sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
½ cup rice flour
2 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
1 cup powdered sugar
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Add the egg and egg yolks, as
well as the vanilla and mix
well.
3. Stir in the rice flour, flour, salt
and baking powder in a bowl.
4. Form small balls and place
them on baking trays lined with
baking paper.
5. Flatten the cookies then bake
them in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
6. Transfer the cookies in a bowl
and dust them with powdered
sugar.
7. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup powdered sugar
2 tablespoon honey
1 egg
1 cup all-purpose flour
1 cup ground pecans
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips
Directions:
1. Mix the butter, sugar and honey
in a bowl until creamy and
pale.
2. Add the egg and mix well then
add the flour, pecans, baking
soda and salt.
3. Fold in the chocolate chips then
drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown and fragrant.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, melted
½ cup muscovado sugar
¼ cup white sugar
1 egg
1 ½ cups all-purpose flour
2 tablespoons cocoa powder
½ cup dark chocolate chips
½ cup glace cherries, halved
Directions:
1. Mix all the ingredients in a
bowl with a spatula.
2. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
3. Bake in the preheated oven at
350F for 10 minutes.
4. Serve the cookies chilled.
Ingredients:
2/3 cup butter
2/3 cup light brown sugar
¼ cup golden syrup
1 egg
2/3 cup all-purpose flour
2 cups rolled oats
1 teaspoon cinnamon powder
¼ teaspoon salt
½ teaspoon baking soda
Directions:
1. Mix the butter, sugar and syrup
in a bowl until fluffy and
creamy.
2. Add the egg and mix well then
fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on a
baking sheet lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Allow the cookies to cool
down before serving.
Ingredients:
½ cup smooth peanut butter
1/3 cup butter, softened
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup peanuts, chopped
3 oz. dark chocolate, chopped
Directions:
1. Mix the peanut butter, butter and
sugar in a bowl until fluffy and
creamy.
2. Add the egg and vanilla and
mix well.
3. Fold in the flour, salt, baking
powder, peanuts and dark
chocolate.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Ingredients:
2 egg whites
¼ teaspoon salt
2/3 cup white sugar
1 teaspoon vanilla extract
1 cup ground pecans
½ cup dark chocolate chips
Directions:
1. Whip the egg whites and salt in
a bowl until fluffy and airy.
2. Add the sugar, gradually, and
mix until glossy.
3. Fold in the pecans and
chocolate chips then drop
spoonfuls of batter on a baking
sheet lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown.
5. Serve the cookies chilled.
Ingredients:
Cookies:
½ cup butter, softened
½ cup powdered sugar
1 egg yolk
1 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
Icing:
1 cup powdered sugar
1 egg white
¼ teaspoon vanilla extract
Directions:
1. For the cookies, mix the butter
and sugar in a bowl until fluffy
and pale.
2. Add the egg yolk and mix well
then fold in the flour, salt and
baking powder.
3. Transfer the dough on a floured
working surface and roll the
dough into thin sheet.
4. Cut small cookies with a cookie
cutter and place the cookies in a
baking tray lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
12 minutes or until golden
brown on the edges.
6. For the icing, mix the sugar, egg
white and vanilla in a bowl.
7. Spoon the icing in a small
piping bag and decorate the
chilled cookies with it.
Ingredients:
½ cup coconut oil, melted
½ cup light brown sugar
1 egg
2 tablespoons water
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon cinnamon powder
2 red apples, cored and diced
Directions:
1. Mix the oil, sugar and egg in a
bowl until fluffy and light.
2. Add the water and mix well
then stir in the flour, salt, baking
powder and cinnamon.
3. Add the apples then drop
spoonfuls of batter on a baking
tray lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 12-
15 minutes or until fragrant and
golden brown.
5. Serve the cookies chilled.
Ingredients:
2/3 cup butter, softened
2/3 cup white sugar
2 tablespoons molasses
2 tablespoons golden syrup
1 egg
¼ cup milk
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup sultanas
½ cup dried cranberries
½ cup raisins
½ cup dried apricots, chopped
¼ cup Grand Marnier
Directions:
1. Mix the fruits with Grand
Marnier in a bowl and allow to
soak up for 30 minutes.
2. Mix the butter, sugar, molasses
and golden syrup in a bowl
until pale.
3. Add the egg and milk and mix
well.
4. Add the dry ingredients then
fold in the fruits.
5. Drop spoonfuls of batter on a
baking sheet lined with baking
paper and bake the cookies in
the preheated oven at 350F for
15 minutes.
6. Allow the cookies to cool
down before serving.
Ingredients:
½ cup butter, softened
½ cup powdered sugar
1 orange, zested and juiced
½ cup pumpkin puree
1 ½ cups all-purpose flour
½ cup almond flour
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the butter and sugar in a
bowl until pale and creamy.
2. Add the orange zest and juice,
as well as the pumpkin puree
and mix well.
3. Fold in the flour, almond flour,
salt and baking powder then
drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown or until golden brown
and fragrant.
5. Serve the cookies chilled.
Ingredients:
1 cup rolled oats
½ cup shredded coconut
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, melted
4 tablespoons golden syrup
1 teaspoon lemon juice
Directions:
1. Mix the oats, coconut, flour,
baking soda and salt in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Form small balls of dough and
place them in a baking tray
lined with baking paper.
4. Flatten the cookies slightly then
bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
1 cup dried prunes, chopped
½ cup coconut oil, melted
½ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 cups rolled oats
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the prunes, oats, flour,
baking soda and salt in a bowl.
2. Add the rest of the ingredients
and mix with a spatula.
3. Form small balls of dough and
place them on a baking sheet
lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 12-
15 minutes or until golden
brown.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
1 cup dried mango, chopped
Directions:
1. Mix the butter, sugar and egg in
a bowl until creamy. Add the
vanilla and mix well then fold
in the flour, salt and baking
soda.
2. Add the mango and mix with a
spatula.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
¾ cup butter, softened
½ cup smooth peanut butter
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
1 cup crushed pretzels
Directions:
1. Mix the butter, peanut butter and
sugar in a bowl until creamy
and fluffy.
2. Add the egg and vanilla and
mix well.
3. Fold in the flour, salt and
baking soda then add the
pretzels.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake in the preheated oven at
350F for 15-20 minutes or until
golden brown on the edges.
6. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon ground whole cloves
2 cups all-purpose flour
1 cup ground hazelnuts
¼ teaspoon salt
½ teaspoon baking powder
Directions:
1. Mix the butter and sugar in a
bowl until pale and fluffy.
2. Add the vanilla and egg yolk
and mix well.
3. Fold in the flour, hazelnuts,
cloves, salt and baking powder.
4. Transfer the dough on a floured
working surface then roll the
dough into a thin sheet.
5. Cut small cookies with a cookie
cutter and place them on a
baking tray lined with baking
paper.
6. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown and fragrant.
7. Serve the cookies chilled.
Ingredients:
1 cup butter
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup pecans, chopped
Directions:
1. Place the butter in a saucepan
and melt it then cook it until
golden and caramelized. Allow
to cool then transfer in a bowl.
2. Mix the butter and sugar in a
fluffy and pale.
3. Add the egg and vanilla and
mix well then stir in the flour,
baking soda, salt and pecans.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 152
Fat: 10.0g
Protein: 1.4g
Carbohydrates: 14.4g
Cinnamon Sugar Cookies
Time: 1 ½ hours
Servings: 25
Ingredients:
2 eggs
1 cup white sugar
½ cup coconut oil, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup light brown sugar
1 teaspoon cinnamon powder
Directions:
1. Mix the brown sugar and
cinnamon in a bowl and place
aside.
2. Combine the eggs and sugar in a
different bowl and mix until
double in volume.
3. Add the coconut oil and vanilla
and mix well.
4. Add the flour, salt and baking
powder and mix with a spatula.
5. Form small balls of dough and
roll them through cinnamon
sugar.
6. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown and fragrant.
7. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup praline paste
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon praline liqueur
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the butter, praline paste
and sugar in a bowl until pale
and fluffy.
2. Add the egg yolks, vanilla and
praline liqueur and mix well.
3. Stir in the flour, salt and baking
soda then mix with a spatula.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
5. Cut small cookies with a cookie
cutter and place them all on a
baking tray lined with baking
paper.
6. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
7. Serve the cookies chilled.
Ingredients:
½ cup pecan butter, softened
1/3 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup ground pecans
¼ teaspoon salt
½ teaspoon baking soda
1 cup pecans, chopped
Directions:
1. Mix the butter, sugar, egg and
vanilla in a bowl.
2. Add the flour, salt, baking soda
and ground pecans. Fold in the
chopped pecans then drop
spoonfuls of batter on a baking
tray lined with baking paper.
3. Bake in the preheated oven at
350F for 10-15 minutes or until
fragrant and golden brown on
the edges.
4. Serve the cookies chilled and
store them in an airtight
container.
Ingredients:
½ cup coconut butter, softened
2 tablespoons coconut oil
2/3 cup white sugar
1 egg
1 teaspoon coconut extract
2 cups all-purpose flour
1 cup shredded coconut
1 teaspoon baking powder
¼ teaspoon salt
Directions:
1. Mix the coconut butter, coconut
oil and sugar in a bowl until
pale and creamy.
2. Add the egg and coconut extract
and mix well.
3. Stir in the flour, coconut, baking
powder and salt then form
small balls of dough.
4. Place the balls on baking trays
lined with baking paper and
bake in the preheated oven at
350F for 10-15 minutes or until
golden brown,
5. When done, transfer the cookies
in a bowl and dust them with
powdered sugar.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 100
Fat: 3.0g
Protein: 1.7g
Carbohydrates: 17.0g
Quick Brown Butter Cookies
Time: 1 hour
Servings: 20
Ingredients:
¾ cup butter
¾ cup white sugar
1 teaspoon vanilla extract
1 egg
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup sliced almonds
Directions:
1. Place the butter in a saucepan
and cook it until melted and
slightly golden.
2. Allow to cool then transfer in a
bowl and stir in the rest of the
ingredients in the same order
they are written in.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
¾ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the butter and sugar until
fluffy and pale. Add the egg and
vanilla and mix well.
2. Stir in the flour, ginger,
cardamom, salt and baking
soda.
3. Drop spoonfuls of batter on
baking trays lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown and crisp on the edges.
5. Serve the cookies chilled.
Ingredients:
1 cup butter
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Melt the butter in a saucepan
until it becomes slightly golden.
2. Add the sugar and mix well
then stir in the egg and vanilla.
3. Add the oats, flour, baking soda
and salt then fold in the
chocolate chips.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
Directions:
1. Mix the butter with sugar until
creamy and pale. Add the eggs,
one by one, then stir in the
vanilla.
2. Fold in the flour, baking soda
and salt then shape the dough
into small balls.
3. Place the balls on a baking tray
lined with baking paper and
flatten them slightly.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until slightly
golden brown.
5. Serve the cookies chilled.
Ingredients:
1 cup white sugar
1 cup butter, softened
3 egg yolks
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup powdered sugar
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Add the egg yolks and mix well
then stir in the vanilla.
3. Fold in the flour, baking soda
and salt then form small balls of
dough and roll them through
powdered sugar.
4. Place the balls on a baking tray
lined with baking paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
slightly golden brown.
6. Serve the cookies chilled,
handling them with care.
Ingredients:
½ cup coconut oil, melted
4 oz. dark chocolate, melted
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup cocoa powder
½ teaspoon salt
2 cups powdered sugar
Directions:
1. Mix the coconut oil and melted
chocolate in a bowl.
2. Add the sugar and eggs and mix
well then stir in the vanilla.
3. Fold in the flour, baking
powder, cocoa and salt then
cover the dough with plastic
wrap.
4. Place in the fridge for 1 hour
then form small balls of dough
and roll them through powdered
sugar.
5. Place the cookies on a baking
tray lined with baking paper
and bake in the preheated oven
at 350F for 10-12 minutes.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 131
Fat: 4.2g
Protein: 1.6g
Carbohydrates: 23.1g
Soft Ginger Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon powder
1 teaspoon ground ginger
¾ cup butter, softened
1 cup white sugar
1 egg
3 tablespoons molasses
1 teaspoon vanilla extract
Directions:
1. Mix the flour, salt, baking soda
and spices in a bowl.
2. In a different bowl, combine the
butter and sugar and mix well.
Add the egg and molasses and
give it a good mix. Stir in the
vanilla.
3. Fold in the flour mixture then
drop spoonfuls of batter on
baking trays lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until fragrant and
golden brown.
5. Serve the cookies chilled.
Nutritional information per serving
Calories: 105
Fat: 4.8g
Protein: 1.1g
Carbohydrates: 14.6g
Chewy Coconut Cookies
Time: 1 hour
Servings: 20
Ingredients:
1 ¼ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking soda
¼ teaspoon salt
1 cup shredded coconut
1 egg
1 cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
½ teaspoon coconut extract
Directions:
1. Mix the egg and sugar in a bowl
until double in volume. Stir in
the coconut oil then add the
coconut oil, vanilla and coconut
extract.
2. Fold in the flour, cornstarch,
baking soda, salt and coconut.
3. Drop spoonfuls of batter on a
baking sheet pan lined with
baking paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup white sugar
1 egg
1 tablespoon lemon zest
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup dried cranberries
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Add the egg and lemon zest and
mix well.
3. Stir in the flour, baking soda
and salt then add the
cranberries.
4. Place the dough on a baking
tray lined with baking paper.
Shape the dough into a log and
bake it in the preheated oven at
350F for 15 minutes.
5. Remove the tray from the oven
and allow it to cool down for
10 minutes. Cut the log into 1cm
wide slices and place them
back on the tray with the cut
facing up.
6. Continue baking for 15 minutes
or until golden brown and
crisp.
7. Allow to cool before serving or
storing.
Ingredients:
½ cup butter, softened
¼ cup coconut oil, melted
½ cup light brown sugar
1 egg
1 tablespoon brandy
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon cinnamon powder
½ cup dried cranberries
½ cup white chocolate chips
Directions:
1. Mix the butter, coconut oil and
sugar in a bowl until fluffy and
pale.
2. Add the egg and brandy and mix
well.
3. Fold in the rest of the
ingredients and mix with a
spatula.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
¼ cup molasses
½ cup light brown sugar
1 egg
2 cups all-purpose flour
½ cup ground almonds
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cloves
Directions:
1. Mix the butter, molasses and
sugar in a bowl until pale and
creamy.
2. Add the egg and mix well then
stir in the rest of the
ingredients.
3. Form small balls of dough and
place them on a baking tray
lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 12-
14 minutes or until fragrant,
risen and golden.
5. Serve the cookies chilled.
Nutritional information per serving
Calories: 129
Fat: 6.2g
Protein: 2.1g
Carbohydrates: 16.8g
Peanut Butter Oatmeal
Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
½ cup smooth peanut butter
¼ cup butter, softened
½ cup light brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
¼ cup heavy cream
1 cup all-purpose flour
2 cups rolled oats
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the peanut butter, butter and
sugars in a bowl until pale and
creamy.
2. Add the egg and vanilla and
mix well.
3. Add the cream as well then fold
in the flour, oats, baking soda
and salt.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until the cookies
turn golden brown on the edges.
6. Serve the cookies chilled.
Ingredients:
4 cups shredded coconut
¼ teaspoon salt
½ cup all-purpose flour
1 can sweetened condensed milk
1 teaspoon vanilla extract
Directions:
1. Mix the coconut, salt and flour
in a bowl.
2. Add the milk and vanilla and
mix well.
3. Drop spoonfuls of mixture on
baking trays lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 15
minutes or until crisp and
golden brown.
5. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
½ cup powdered sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup ground walnuts
¼ teaspoon salt
1 teaspoon baking powder
1 cup powdered sugar
Directions:
1. Mix the butter and sugar in a
bowl until creamy and pale.
2. Add the egg and vanilla and
mix well then stir in the flour,
walnuts, salt and baking
powder.
3. Form small balls of dough and
place them on a baking tray
lined with baking paper.
4. Transfer the baked cookies in a
bowl and dust them with plenty
of powdered sugar.
5. Serve the cookies chilled.
Ingredients:
4 ripe bananas, mashed
¼ cup coconut oil, melted
2 cups rolled oats
1 cup dates, pitted and chopped
¼ cup dried cranberries
¼ cup coconut flakes
¼ cup dried mango, chopped
Directions:
1. Mix the bananas and oil then
stir in the rest of the
ingredients.
2. Drop spoonfuls of batter on
baking trays lined with baking
paper.
3. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown.
4. Serve the cookies chilled.
Ingredients:
¾ cup butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 teaspoon peppermint extract
1 egg
1 1/4 cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
½ cup dark chocolate chips
Directions:
1. Mix the butter, sugar and
vanilla in a bowl until creamy
and pale.
2. Add the milk, peppermint
extract and egg and mix well
then fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on
baking trays lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 12-
14 minutes or until fragrant.
5. Serve the cookies chilled.
Nutritional information per serving
Calories: 139
Fat: 8.2g
Protein: 1.6g
Carbohydrates: 15.9g
Gingersnap Cookies
Time: 1 hour
Servings: 20
Ingredients:
¾ cup canola oil
¼ cup molasses
¾ cup light brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon cinnamon powder
Directions:
1. Mix the oil, molasses and sugar
in a bowl.
2. Add the egg and mix until
creamy and pale.
3. Fold in the rest of the
ingredients then form small
balls and place them on baking
trays lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 12-
15 minutes or until crisp and
fragrant.
5. Serve the cookies chilled.
Ingredients:
1 cup smooth peanut butter
1 egg
2/3 cup light brown sugar
1 cup rolled oats
Directions:
1. Mix the peanut butter, egg and
sugar in a bowl until creamy
then add the oats.
2. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
3. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
4. Serve the cookies chilled.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
½ cup canola oil
¼ cup butter, softened
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup candied ginger, chopped
Directions:
1. Mix the butter and sugar in a
bowl until creamy and pale.
2. Add the eggs and mix well then
stir in the vanilla.
3. Fold in the dry ingredients and
ginger then drop spoonfuls of
batter on a baking sheet lined
with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until fragrant and
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup almond butter
½ cup light brown sugar
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ cup ground walnuts
½ cup ground cashew nuts
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the almond butter and
sugars in a bowl until pale and
light. Add the egg and vanilla
and mix well.
2. Stir in the rest of the ingredients
then drop spoonfuls of batter on
a baking tray lined with baking
paper.
3. Bake the cookies in the
preheated oven at 350F for 12-
15 minutes or until crisp and
golden brown.
4. Serve the cookies chilled or
store them in an airtight
container.
Ingredients:
½ cup butter, softened
¼ cup smooth peanut butter
¾ cup light brown sugar
2 tablespoons golden syrup
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup peanut butter, chopped
Directions:
1. Mix the butter and smooth
peanut butter in a bowl until
smooth and creamy.
2. Add the sugar and golden syrup
then stir in the egg and vanilla
extract.
3. Add the flour, baking soda and
salt then fold in the peanut
butter cups.
4. Drop spoonfuls of batter on a
baking tray lined with
parchment paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 160
Fat: 10.4g
Protein: 4.3g
Carbohydrates: 13.8g
Banana Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup white sugar
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
2 bananas, mashed
½ cup dark chocolate chips
Directions:
1. Mix all the dry ingredients in a
bowl.
2. Add the rest of the ingredients
and mix well with a spatula.
3. Drop spoonfuls of batter on a
baking tray lined with
parchment paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
2 cups almond flour
2/3 cup light brown sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 egg whites
Directions:
1. Mix the egg whites until fluffy.
2. Add the vanilla and sugar and
continue whipping until glossy
and stiff.
3. Fold in the almond flour then
drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
2/3 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 egg
1 cup all-purpose flour
1 ½ cups ground walnuts
½ teaspoon salt
½ teaspoon baking powder
Directions:
1. Mix the butter, sugar, vanilla
and almond extract in a bowl
until fluffy and creamy.
2. Add the egg and mix well then
fold in the flour, walnuts, salt
and baking powder.
3. Take small pieces of dough and
shape them into small logs.
4. Place them on a baking tray
lined with baking paper and
bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
5. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
¾ cup light brown sugar
¼ cup white sugar
1 cup Nutella
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
½ teaspoon baking soda
1 cup dark chocolate chips
Directions:
1. Mix the butter and sugars in a
bowl until creamy and fluffy.
2. Add the Nutella, vanilla and
eggs and mix well.
3. Fold in the rest of the
ingredients then drop spoonfuls
of batter on a baking tray lined
with parchment paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown.
5. Serve the cookie chilled.
Ingredients:
½ cup butter, softened
¼ cup cocoa powder
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon orange zest
1 ½ cups all-purpose flour
½ cup almond flour
¼ teaspoon salt
½ teaspoon baking soda
Directions:
1. Mix the butter, cocoa powder
and sugar in a bowl until fluffy
and pale.
2. Add the egg, vanilla and orange
zest and mix well.
3. Fold in the flour, almond flour,
salt and baking soda then
transfer the dough on a floured
working surface.
4. Roll the dough into a thin sheet
then cut small cookies with
your favorite cookie cutter.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown and fragrant.
6. Serve the cookies chilled.
Ingredients:
2 cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon cinnamon powder
½ teaspoon ground cloves
1 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
2 tablespoons golden syrup
1 egg
Directions:
1. Mix the butter, sugar, vanilla
and golden syrup in a bowl
until pale and creamy.
2. Add the egg and mix well then
add the flour mixture.
3. Form small balls of dough and
place the cookies on a baking
sheet lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes until fragrant and
golden brown.
5. Serve the cookies chilled.
Nutritional information per serving
Calories: 109
Fat: 6.5g
Protein: 1.2g
Carbohydrates: 12.3g
Thin Coconut Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ cup butter, softened
½ cup white sugar
2 egg whites
¼ cup all-purpose flour
1 ¾ cups shredded coconut
¼ teaspoon salt
Directions:
1. Mix all the ingredients in a
bowl until creamy. Place the
dough in the fridge until firm.
2. Form small balls of dough and
place them on baking trays
lined with baking paper.
3. Flatten the cookies and bake
them in the preheated oven at
350F for 10-15 minutes or until
golden brown and crisp on the
edges.
4. Serve the cookies chilled.
Ingredients:
¼ cup butter, softened
¼ cup coconut oil
2/3 cup white sugar
1 egg
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
½ teaspoon baking soda
2 tablespoons poppy seeds
Directions:
1. Mix the butter, coconut oil and
sugar in a bowl until fluffy and
pale.
2. Add the egg, lemon zest and
lemon juice and mix well.
3. Fold in the rest of the
ingredients and mix with a
spatula.
4. Drop spoonfuls of batter on
baking trays lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown or until golden brown on
the edges.
6. Serve the cookies chilled.
Ingredients:
¾ cup white sugar
2 tablespoons dark brown sugar
2 tablespoons molasses
2 eggs
½ cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground ginger
½ cup blanched almonds
Directions:
1. Mix the sugars, molasses, eggs
and butter in a bowl until
creamy.
2. Add the vanilla then fold in the
rest of the ingredients.
3. Transfer the dough on a baking
tray lined with parchment paper
and shape it into a log.
4. Bake the log in the preheated
oven at 350F for 15 minutes or
until golden brown on the
edges.
5. When done, allow to cool down
slightly then cut the log into thin
slices and place them back on
the baking tray with the cut
facing up.
6. Bake the cookies in the
preheated oven at 350F for 10-
15 additional minutes.
7. Serve the biscotti chilled.
Ingredients:
1 cup cream cheese
2/3 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
3 cups all-purpose flour
1 ½ cups ground pecans
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the cream cheese, butter,
sugar and vanilla and mix well.
Add the egg and mix well.
2. Fold in the rest of the
ingredients then transfer the
dough on plastic wrap and roll
it into a log. Wrap tightly and
place in the freezer for 1 hour.
3. Remove the dough from the
freezer and cut into thin
cookies.
4. Place them on a baking tray
lined with baking paper and
bake in the preheated oven at
350F for 10-15 minutes or until
slightly golden brown on the
edges.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup white sugar
1 egg
1 tablespoon orange zest
1 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
1 tablespoon poppy seeds
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and creamy.
2. Add the egg and orange zest and
mix well then fold in the flour,
salt, baking powder and poppy
seeds.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
½ cup smooth peanut butter
¾ cup light brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
2 eggs
2 ¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup walnuts, chopped
½ cup pecans, chopped
½ cup M&M candies
½ cup mini marshmallows
Directions:
1. Mix the butter, peanut butter and
sugars in a bowl. Add the
vanilla and eggs and mix well.
2. Fold in the flour, salt and
baking soda then add the rest of
the ingredients.
3. Drop spoonfuls of batter on a
baking tray lined with
parchment paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 egg
½ cup maple syrup
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup walnuts, chopped
Directions:
1. Mix the butter, sugar and maple
syrup in a bowl until fluffy and
creamy.
2. Add the vanilla and eggs and
mix well then stir in the rest of
the ingredients.
3. Drop spoonfuls of batter on
baking trays lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
1 cup white sugar
½ cup light brown sugar
2 eggs
¼ cup whole milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup pistachio, chopped
½ cup white chocolate chips
Directions:
1. Mix the butter and sugars in a
bowl until fluffy and pale.
2. Add the eggs and mix well then
stir in the vanilla.
3. Add the rest of the ingredients
and mix with a spatula.
4. Drop spoonfuls of batter on
baking trays lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Ingredients:
1 ½ cups almond paste
½ cup sugar
1 egg
2 egg whites
¼ teaspoon salt
½ cup pine nuts
Directions:
1. Mix the almond paste, sugar
and egg and mix well until
creamy.
2. Whip the egg whites and salt
until fluffy then fold the
meringue into the almond paste.
3. Drop spoonfuls of mixture on
baking trays lined with baking
paper.
4. Top with pine nuts and bake in
the preheated oven at 350F for
10-15 minutes or until golden
brown and crisp.
5. Serve the cookies chilled.
Ingredients:
1 cup ricotta cheese
1 cup white sugar
2 eggs
¼ cup butter, softened
1 tablespoon lemon zest
2 tablespoons lemon juice
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the cheese, sugar, eggs and
butter in a bowl until creamy.
2. Add the lemon zest and lemon
juice then fold in the flour, salt
and baking powder.
3. Drop spoonfuls of baking batter
on a baking tray lined with
parchment paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
1 cup white sugar
2 egg yolks
1 lime, zested and juiced
1 teaspoon coconut extract
2 cups all-purpose flour
½ teaspoon salt
1 cup shredded coconut
½ teaspoon baking powder
Directions:
1. Mix the butter and sugar in a
bowl until creamy and pale.
2. Add the egg yolks, lime zest
and lime juice, as well as the
coconut extract.
3. Stir in the flour, salt, coconut
and baking powder then transfer
the dough on a floured working
surface.
4. Roll the dough into a thin sheet
then cut small cookies with
your favorite cookie cutter.
5. Place the cookies on a baking
tray lined with parchment
paper.
6. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
7. Serve the cookies chilled.
Ingredients:
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon loose Earl grey leaves
1 cup butter, softened
½ cup powdered sugar
1 egg
1 teaspoon vanilla extract
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Add the egg and vanilla and
mix well.
3. Stir in the rest of the ingredients
and mix with a spatula.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
5. Cut small cookies with your
cookie cutters and place them
on a baking tray lined with
baking paper.
6. Bake in the preheated oven at
350F for 10-12 minutes or until
golden brown on the edges.
7. Serve the cookies chilled.
Nutritional information per serving
Calories: 143
Fat: 9.6g
Protein: 1.7g
Carbohydrates: 12.7g
Hazelnut Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup rolled oats, ground
2 cups all-purpose flour
1 cup ground hazelnuts
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup light brown sugar
1 egg
¼ cup sour cream
1 teaspoon vanilla extract
½ cup mini chocolate chip cookies
Directions:
1. Mix the butter and sugar in a
bowl until creamy and fluffy.
2. Add the egg and vanilla and
sour cream and mix well the
stir in the dry ingredients and
chocolate chips.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Cut small cookies with your
cookie cutters and place the
cookies on baking trays lined
with baking paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
6. Serve the cookies chilled.
Ingredients:
2 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
¼ cup coconut oil, melted
1 teaspoon instant coffee
6 oz. dark chocolate
¼ cup butter
2 tablespoons all-purpose flour
¼ teaspoon salt
Directions:
1. Mix the chocolate and butter in
a heatproof bowl and place
over a hot water bath. Melt
them together until smooth and
melted.
2. Mix the eggs and sugar in a
bowl until fluffy and pale. Add
the vanilla and oil and mix
gently. Stir in the coffee.
3. Add the melted chocolate and
mix gently then fold in the flour
and salt.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake in the preheated oven at
350F for 10-12 minutes or until
set.
6. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
1 cup light brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
½ cup cocoa powder
½ teaspoon salt
1 teaspoon baking soda
4 oz. white chocolate, chopped
Directions:
1. Mix the butter and sugars in a
bowl until fluffy and pale.
2. Add the vanilla and eggs and
mix well.
3. Fold in the flour, cocoa
powder, salt and baking soda.
4. Add the white chocolate chips
then drop spoonfuls of batter on
baking trays lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until risen.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 110
Fat: 4.8g
Protein: 1.8g
Carbohydrates: 15.8g
German Chocolate Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 cup butter, softened
1 cup light brown sugar
½ cup white sugar
2 eggs
2 ¼ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup dark chocolate chips
½ cup coconut flakes
1 cup pecans, chopped
Directions:
1. Mix the butter and sugars in a
bowl until pale and creamy.
2. Add the eggs and mix well then
fold in the flour, cocoa powder,
baking soda and salt.
3. Fold in the chocolate chips,
coconut flakes and pecans.
4. Drop spoonfuls of batter on
baking trays lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until risen.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 142
Fat: 7.9g
Protein: 1.8g
Carbohydrates: 17.2g
Chocolate Star Anise Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup butter, softened
2 tablespoons coconut oil
1 egg
¾ cup white sugar
1 ½ cups all-purpose flour
½ cup cocoa powder
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon ground star anise
½ cup pecans, chopped
Directions:
1. Mix the butter and coconut oil
in a bowl. Add the sugar and
mix until fluffy.
2. Stir in the egg and give it a
good mix.
3. Fold in the rest of the
ingredients and mix with a
spatula.
4. Drop spoonfuls of batter on
baking trays lined with
parchment paper.
5. Bake in the preheated oven at
350F for 10-15 minutes or until
risen and fragrant.
6. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
2 tablespoons honey
1 egg
1 tablespoon lemon zest
½ cup white sugar
1 teaspoon lavender buds
1 cup all-purpose flour
1 cup almond flour
½ teaspoon salt
½ teaspoon baking soda
Directions:
1. Mix the butter, honey, egg,
lemon zest, sugar and lavender
in a bowl until pale and light.
2. Add the rest of the ingredients
and mix with a spatula.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cups all-purpose flour
½ cup ground almonds
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups dried figs, chopped
Directions:
1. Mix the butter, sugar and
vanilla in a bowl until fluffy
and pale.
2. Add the egg and mix well then
fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges and
slightly crisp.
5. Serve the cookies chilled.
Ingredients:
¼ cup coconut oil, melted
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 egg
¼ cup applesauce
1 cup whole wheat flour
1 cup rolled oats
¼ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon salt
½ cup walnuts, chopped
¼ cup dried apricots, chopped
¼ cup dried cranberries
¼ cup dark chocolate chips
¼ cup shredded coconut
Directions:
1. Mix the coconut oil, butter,
vanilla, egg and applesauce in a
bowl.
2. Add the flour, oats, spices and
salt then fold in the walnuts,
apricots, cranberries, apricots,
chocolate chips and coconut.
3. Drop spoonfuls of batter on
baking trays lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 12-
15 minutes or until golden
brown and crisp on the edges.
5. Serve the cookies chilled.
Ingredients:
¼ cup coconut oil, melted
¼ cup applesauce
1 egg
1 teaspoon vanilla extract
1 ¼ cups whole wheat flour
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon powder
¼ cup rolled oats
¼ cup golden raisins
¼ cup dried cranberries
¼ cup dried apricots, chopped
Directions:
1. Mix the coconut oil,
applesauce, egg and vanilla and
mix well.
2. Stir in the flour, salt, baking
soda and cinnamon then add the
oats and dried fruits.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
12 minutes or until golden
brown and crisp on the edges.
5. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1 egg
¼ cup whole milk
1 tablespoon lemon zest
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup fresh blueberries
Directions:
1. Mix the butter, vanilla and
sugar in a bowl until fluffy and
light.
2. Add the egg, milk and lemon
zest and mix well.
3. Stir in the flour, salt and baking
soda and mix with a spatula
then fold in the blueberries.
4. Drop spoonfuls of batter on a
baking tray lined with
parchment paper.
5. Bake in the preheated oven at
350F for 10-14 minutes or until
golden brown on the edges.
6. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
2/3 cup white sugar
1 teaspoon lemon zest
1 egg
¼ cup whole milk
1 teaspoon almond extract
1 ¼ cups all-purpose flour
1 cup ground almonds
¼ teaspoon salt
½ teaspoon baking soda
½ cup dried blueberries
¼ cup sliced almonds
Directions:
1. Mix the butter, sugar and lemon
zest in a bowl until fluffy and
pale.
2. Add the egg and milk and mix
well then fold in the flour,
ground almonds, baking soda,
salt and blueberries.
3. Drop spoonfuls of batter on a
baking tray lined with
parchment paper and top each
cookie with almond slices.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown and fragrant.
5. Serve the cookies chilled or
store them in an airtight
container for up to 1 week.
Ingredients:
4 oz. lentil, cooked and pureed
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
¾ cup light brown sugar
1 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ cup walnuts, chopped
Directions:
1. Mix the lentil puree, butter, egg,
vanilla and sugar in a bowl
until creamy and light.
2. Add the rest of the ingredients
and mix well.
3. Form small balls of mixture and
place them on a baking tray
lined with baking paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown and fragrant.
5. Serve the cookies chilled.
Ingredients:
1 cup butter, softened
½ cup light brown sugar
¼ cup honey
1 cup shredded coconut
1 ½ cups sliced almonds
¼ teaspoon salt
4 tablespoons all-purpose flour
Directions:
1. Mix the butter, sugar and honey
in a heatproof bowl over a hot
water bath until smooth and
melted.
2. Remove from heat and add the
coconut, almonds, salt and
flour.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Spread the mixture slightly then
bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown and crisp.
5. Allow the cookies to cool
down before serving.
Ingredients:
½ cup butter, softened
½ cup powdered sugar
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
Powdered sugar for coating the cookies
Directions:
1. Mix the butter and sugar in a
bowl until pale and light.
2. Add the vanilla and egg and
mix well.
3. Stir in the flour, salt and baking
powder then transfer the dough
on a plastic wrap and roll it
into a log.
4. Wrap the dough and place it in
the freezer for 30 minutes.
5. When done, cut the log of dough
into thin slices.
6. Place the cookies in a baking
tray lined with parchment paper
and bake in the preheated oven
at 350F for 10-12 minutes or
until golden brown on the
edges.
7. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
1 cup light brown sugar
2 egg yolks
½ cup almond flour
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 apples, peeled and cored
½ cup toffee bits
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Add the egg yolks and mix well
then stir in the almond flour,
flour, baking soda and salt in
the bowl.
3. Add the eggs and toffee bits
then drop spoonfuls of batter on
a baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges.
5. Serve the cookies chilled.
Ingredients:
½ cup butter, softened
1 cup dark brown sugar
¼ cup light corn syrup
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 ¼ cups chocolate chips
Directions:
1. Mix the butter and sugar in a
bowl until pale and creamy.
2. Add the corn syrup, eggs and
vanilla and mix well.
3. Fold in the flour, salt and
baking soda then add the
chocolate chips and mix well.
4. Drop spoonfuls of batter on
baking trays lined with baking
paper and bake the cookies in
the preheated oven at 350F for
10-15 minutes or until golden
brown and crisp on the edges.
5. Serve the cookies chilled.
Ingredients:
1 ½ cups butter, softened
1 cup light brown sugar
1 cup dark brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 ½ cups dark chocolate chips
Directions:
1. Mix the butter and sugars in a
bowl until creamy and fluffy.
2. Add the eggs and vanilla and
mix well then fold in the rest of
the ingredients.
3. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until golden
brown on the edges and crisp.
5. Serve the cookies chilled.
Ingredients:
½ cup butter
2/3 cup light brown sugar
1 teaspoon lemon juice
1 egg
1 ½ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
½ cup dark chocolate chips
Directions:
1. Melt the butter in a saucepan
until it becomes slightly golden
brown.
2. Remove from heat and stir in
the lemon juice and egg, as well
as sugar.
3. Add the rest of the ingredients
and mix with a spatula.
4. Drop spoonfuls of batter on a
baking tray lined with baking
paper.
5. Bake the cookies in the
preheated oven at 350F for 10-
15 minutes or until slightly
golden brown and crisp on the
edges.
6. Serve the cookies chilled.
Nutritional information per serving
Calories: 113
Fat: 5.9g
Protein: 1.7g
Carbohydrates: 14.5g
Layered Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 cup butter, softened
¾ cup light brown sugar
¼ cup dark brown sugar
1 teaspoon vanilla extract
2 eggs
2 ¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup dark chocolate chips
Directions:
1. Mix the butter and sugars in a
bowl until fluffy and pale.
2. Add the eggs and mix well then
fold in the rest of the
ingredients.
3. Drop spoonfuls of batter on
baking trays lined with
parchment paper.
4. Bake the cookies in the
preheated oven at 350F for 12-
14 minutes or until golden
brown.
5. Serve the cookies chilled.
Ingredients:
1 cup whole wheat flour
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ cup butter, softened
½ cup white sugar
¼ cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1 banana, mashed
½ cup dark chocolate chips
½ cup walnuts, chopped
Directions:
1. Mix the butter and sugars in a
bowl until fluffy and pale.
2. Add the egg, vanilla and banana
and mix well.
3. Stir in the flours, salt and
baking powder then fold in the
chocolate chips and walnuts.
4. Drop spoonfuls of batter on a
baking tray lined with
parchment paper and bake in
the preheated oven at 350F for
10-14 minutes or until golden
brown and crisp on the edges.
5. The cookies are best served
chilled.
Ingredients:
1 ½ cups smooth peanut butter
2 eggs
½ cup white sugar
¼ cup almond milk
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon baking soda
Directions:
1. Mix the peanut butter, eggs and
sugar in a bowl until creamy.
2. Add the flour, salt, cinnamon
and baking soda and give it a
quick mix.
3. Drop spoonfuls of batter on
baking trays lined with
parchment paper and bake the
cookies in the preheated oven at
350F for 10-15 minutes or until
fragrant and crisp on the edges.
4. Serve the cookies chilled
Ingredients:
1 egg
½ cup white sugar
¼ cup coconut oil, melted
¼ cup whole milk
1 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup dark chocolate chips
Directions:
1. Mix the egg and sugar in a bowl
until double in volume.
2. Add the coconut oil and milk
and mix well.
3. Stir in the rest of the ingredients
then drop spoonfuls of batter on
a baking tray lined with baking
paper.
4. Bake the cookies in the
preheated oven at 350F for 10-
12 minutes or until risen and
golden.
5. Allow to cool in the pan before
serving.
Ingredients:
Cupcakes:
½ cup butter, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
1 ¾ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup shredded coconut
¾ cup coconut milk
Frosting:
½ cup butter, softened
½ cup cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the
butter, sugar and vanilla in a
bowl until fluffy and pale.
2. Add the eggs, one by one, then
fold in the flour, baking
powder, salt and coconut,
alternating it with milk. Start
with flour and end with flour.
3. Spoon the batter in 12 muffin
cups lined with muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
5. Allow the cupcakes to cool in
the pan.
6. For the frosting, mix the butter,
cream cheese and sugar in a
bowl for 5 minutes or until
fluffy and pale.
7. Stir in the vanilla and mix well
then spoon the frosting in a
pastry bag and pipe it over the
cupcakes.
Ingredients:
1 ¾ cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup rolled oats
¼ cup butter, melted
1 egg
1 cup buttermilk
2 ripe bananas, mashed
Directions:
1. Mix the dry ingredients in a
bowl and the wet ingredients in
a different bowl.
2. Pour the wet ingredients over
the dry ones and mix quickly.
3. Spoon the batter in a muffin pan
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
or until slightly golden brown
and well risen.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
½ cup cocoa powder
1 cup white sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
2 eggs
¼ cup canola oil
1 teaspoon vanilla extract
Frosting:
2/3 cup heavy cream
1 ½ cups dark chocolate chips
2 tablespoons butter
1 teaspoon peppermint extract
Directions:
1. For the cupcakes, mix the flour,
cocoa powder, sugar, baking
soda, baking powder and salt in
a bowl.
2. Add the buttermilk, eggs,
canola oil and vanilla and mix
quickly.
3. Spoon the batter in a muffin cup
lined with muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes or until well risen.
5. Allow to cool in the pan.
6. For the frosting, bring the cream
to the boiling in a saucepan.
Remove from heat and stir in
the chocolate chips. Mix until
melted and smooth then add the
peppermint extract and butter
and mix well.
7. Allow the frosting to cool then
top each cupcake with the
frosting.
8. Serve chilled.
Ingredients:
1 cup all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
2 tablespoons chia seeds
½ cup canola oil
¾ cup white sugar
2 eggs
½ cup plain yogurt
2 peaches, pitted and diced
Directions:
1. Mix the flours, salt, chia seeds
and baking soda in a bowl.
2. Mix the oil, sugar and eggs in
another bowl and whip until
double in volume.
3. Add the yogurt then stir in the
flour. Fold in the peaches.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until well risen
and golden brown.
6. Serve the muffins chilled.
Ingredients:
Cupcakes:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup canola oil
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup espresso
Frosting:
1 cup cream cheese
½ cup butter, softened
2 cups powdered sugar
1 teaspoon instant coffee
½ cup dark chocolate chips, melted
Directions:
1. For the cupcakes, mix the oil
and sugar in a bowl for 2
minutes then add the eggs and
mix well.
2. Stir in the vanilla, sour cream
and espresso then add the flour,
baking powder and salt.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes.
5. Allow to cool in the pan.
6. For the frosting, mix the cream
cheese and butter in a bowl
until pale. Add the sugar and
continue whipping until fluffy.
7. Stir in the coffee and melted
chocolate.
8. Spoon the frosting in a pastry
bag and pipe it on top of each
cupcake.
9. Serve the cupcakes fresh.
Ingredients:
1 cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
½ cup canola oil
¾ cup white sugar
2 eggs
½ cup milk
1 ½ cups strawberries, sliced
Directions:
1. Mix the flours, baking soda and
salt in a bowl.
2. Add the canola oil, sugar, eggs
and mix and give it a quick mix.
3. Fold in the strawberries then
spoon the batter in12 muffin
cups lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until golden
brown and well risen.
5. Allow to cool down before
serving.
Ingredients:
½ cup butter, softened
2/3 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup fresh strawberries, sliced
1 ½ cups heavy cream, whipped
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Add the eggs, one by one, then
stir in the vanilla.
3. Fold in the flour, salt and
baking powder then add the
strawberries.
4. Spoon the batter into 12 muffin
cups lined with muffin papers
and bake in the preheated oven
at 350F for 20-25 minutes or
until golden brown and well
risen.
5. Allow to cool down then top
each cupcake with whipped
cream.
6. Serve the cupcakes chilled.
Nutritional information per serving
Calories: 239
Fat: 14.5g
Protein: 3.5g
Carbohydrates: 24.8g
Double Chocolate Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 eggs
1 cup brewed coffee
¾ cup white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ cup canola oil
½ cup cocoa powder
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
Frosting:
1 cup heavy cream
2 cups dark chocolate chips
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix all the
ingredients in a bowl and give
it a quick mix.
2. Pour the batter into 12 muffin
cups lined with muffin papers.
3. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes or until well risen
and set.
4. Allow to cool in the pan.
5. For the frosting, bring the cream
to the boiling point in a
saucepan.
6. Add the chocolate chips and
mix well until melted. Stir in
the vanilla and mix well.
7. Allow the frosting to cool
down.
8. Top each cupcake with the
chilled frosting.
Ingredients:
¼ cup smooth peanut butter
2 ripe bananas, mashed
2 eggs
½ cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
½ cup light brown sugar
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the peanut butter, bananas,
oil, eggs and buttermilk in a
bowl.
2. Add the vanilla and mix well
then fold in the rest of the
ingredients.
3. Spoon the batter in 12 muffin
cups lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until well risen
and fragrant.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
1 tablespoon cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup canola oil
1 egg
¾ cup white sugar
½ cup buttermilk
1 teaspoon red food coloring
½ teaspoon white wine vinegar
1 teaspoon vanilla extract
Frosting:
1 cup cream cheese, softened
½ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, sift the flour,
baking soda, baking powder
and cocoa powder in a bowl.
2. In a different bowl, mix the oil,
egg and sugar until creamy and
pale.
3. Stir in the buttermilk, red food
coloring, vinegar and vanilla
extract.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes or until well risen.
6. Allow the cupcakes to cool in
the pan.
7. For the frosting, mix the cream
cheese and butter in a bowl.
Add the vanilla and mix well
then stir in the sugar and
continue mixing for 5 minutes
until fluffy and airy.
8. Spoon the frosting in a pastry
bag and pipe it over the
cupcakes.
9. Serve the cupcakes fresh.
Ingredients:
Cupcakes:
½ cup butter, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ cup whole milk
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the butter
and sugar until fluffy and pale.
2. Add the vanilla then stir in the
eggs and mix well.
3. Fold in the flour, salt and
baking powder, alternating it
with the milk.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20-25 minutes or until
they pass the toothpick test.
6. For the frosting, mix the butter
in a bowl until fluffy. Add the
sugar and continue mixing until
airy and pale.
7. Add the vanilla then spoon the
frosting in a pastry bag and pipe
it over the chilled cupcakes.
Ingredients:
Cupcakes:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
1 cup butter, softened
1 cup white sugar
3 eggs
1 ½ cups sweet potato puree
1 teaspoon vanilla extract
½ cup mini marshmallows
Frosting:
1 cup cream cheese
½ cup butter, softened
2 cups powdered sugar
Directions:
1. For the cupcakes, sift the flour,
baking powder, salt, cinnamon
and ginger in a bowl.
2. In a different bowl, mix the
butter and sugar until fluffy and
pale.
3. Add the eggs and mix well then
stir in the pumpkin puree and
vanilla.
4. Fold in the flour then spoon the
batter in 12 muffin cups lined
with baking muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes or until well risen
and fragrant.
6. For the frosting, mix all the
ingredients in a bowl until pale
and fluffy.
7. Spoon the frosting in a pastry
bag and pipe it over the
cupcakes.
Ingredients:
Cupcakes:
1 cup whole wheat flour
½ cup all-purpose flour
½ cup crushed graham crackers
½ teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon powder
1 cup butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
4 eggs
¼ cup whole milk
Frosting:
1 cup heavy cream
2 cups dark chocolate chips
½ cup crushed graham crackers
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until pale
and creamy.
2. Add the vanilla and eggs, one
by one and mix well.
3. Fold in the flours, graham
crackers, salt, baking soda and
cinnamon powder, alternating it
with the milk.
4. Spoon the batter in a muffin tin
lined with baking muffin
papers.
5. Bake in the preheated oven at
350F for 20-25 minutes or until
the cupcakes pass the toothpick
test.
6. Allow to cool in the pan.
7. For the frosting, bring the cream
to a boil in a saucepan. Remove
from heat and add the
chocolate. Mix until melted and
smooth then allow to cool
down.
8. Top each cupcake with frosting
and sprinkle with crushed
graham crackers.
Nutritional information per serving
Calories: 421
Fat: 26.9g
Protein: 5.8g
Carbohydrates: 43.2g
Matcha Strawberry Cupcakes
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon matcha
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
2/3 cup whole milk
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 cup fresh strawberries, sliced
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and pale.
2. Add the eggs and vanilla and
mix well.
3. Fold in the dry ingredients,
alternating them with milk.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes or until well risen.
6. Allow the cupcakes to cool
down.
7. For the frosting, mix the butter
and sugar in a bowl until airy
and fluffy.
8. Spoon the frosting into a pastry
bag and pipe it over the
cupcakes. Arrange one
strawberry on top of each
cupcake and serve fresh.
Ingredients:
1 ½ cups all-purpose flour
½ cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
2/3 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup fresh blackberries
Directions:
1. Mix the flour, oats, baking soda,
salt and sugar in a bowl.
2. Add the eggs, buttermilk and
vanilla and mix quickly.
3. Fold in the blackberries then
scoop the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until well risen
and golden.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
2/3 cup white sugar
2 tablespoons dark brown sugar
3 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 cup fresh blueberries
Frosting:
1 cup butter, softened
2 ½ cups powdered sugar
¼ cup blueberry puree
Directions:
1. For the cupcakes, mix the butter
and sugars in a bowl until fluffy
and pale.
2. Add the eggs and vanilla and
mix well then fold in the flour,
baking powder and salt.
3. Stir in the buttermilk then fold
in the blueberries.
4. Spoon the batter in 12 muffin
cups lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes or until well risen
and golden brown.
6. Allow the cupcakes to cool
down in the pan.
7. For the frosting, mix the butter
and sugar in a bowl until fluffy
and pale, at least 5 minutes.
8. Add the blueberry puree and
mix well.
9. Spoon the frosting into a pastry
bag and pipe it on cupcakes.
Ingredients:
Cupcakes:
2/3 cup butter, softened
1 cup white sugar
2 eggs
¾ cup milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup black sesame powder
½ teaspoon salt
1 teaspoon baking powder
Frosting:
2/3 cup butter, softened
1 cup cream cheese
3 cups powdered sugar
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and airy. Add the eggs, one by
one, then stir in the milk and
vanilla.
2. Fold in the dry ingredients and
mix with a spatula.
3. Spoon the batter into 12 muffin
cups lined with muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes or until the cupcakes
pass the toothpick test.
5. Allow to cool in the pan.
6. For the frosting, mix the butter
and cream cheese in a bowl
until creamy.
7. Add the sugar and continue
mixing well until fluffy and
pale.
8. Spoon the frosting in a pastry
bag and pipe it over each
cupcake.
Ingredients:
Cupcakes:
½ cup butter, softened
¼ cup smooth peanut butter
2 eggs
½ cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup almond flour
¼ teaspoon salt
1 teaspoon baking powder
Frosting:
1 cup heavy cream
2 cups dark chocolate chips
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the butter
and peanut butter in a bowl
until creamy.
2. Add the eggs and sour cream
and mix well. Stir in the vanilla
too.
3. Add the flours, salt and baking
powder and mix them with a
spatula.
4. Spoon the batter in 12 muffin
cups lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes or until well risen
and golden.
6. Allow them to cool in the pan.
7. For the frosting, bring the cream
to the boiling point in a
saucepan.
8. Remove from heat and add the
chocolate chips. Mix until
melted and smooth then allow
to cool.
9. Top each cupcake with a dollop
of frosting.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons chia seeds
½ cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup fresh blueberries
Directions:
1. Mix the flour, baking powder,
salt, chia seeds and sugar in a
bowl.
2. Add the rest of the ingredients
and mix with a spatula.
3. Spoon the batter into 12 muffin
cups lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until well risen
and golden brown.
5. Serve the muffins chilled.
Ingredients:
1 cup all-purpose flour
1 cup wheat bran
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon powder
¼ teaspoon ground ginger
½ cup white sugar
½ cup canola oil
2 eggs
½ cup whole milk
½ cup golden raisins
Directions:
1. Mix the flour, wheat bran,
baking powder, salt, cinnamon,
ginger and raisins in a bowl.
2. Add the sugar, canola oil and
eggs, as well as milk and mix
with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
5. Serve the muffins cooled.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
¼ cup wheat bran
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, melted
2 eggs
½ cup milk
2 tablespoons orange marmalade
1 cup fresh blueberries
Directions:
1. Mix the flours, bran, baking
powder and salt in a bowl.
2. Add the butter, eggs, milk and
marmalade then fold in
blueberries.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
4. Serve the muffins chilled.
Ingredients:
2 cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 ½ teaspoons baking powder
3 eggs
½ cup milk
1 teaspoon vanilla extract
1 cup fresh raspberries
Directions:
1. Mix the flour, sugar, salt and
baking powder in a bowl.
2. Add the rest of the ingredients
and mix with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until the muffins pass
the toothpick test.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 cup brewed coffee
3 oz. dark chocolate
1 teaspoon vanilla extract
1 egg
½ cup buttermilk
¼ cup canola oil
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup cocoa powder
Frosting:
1 cup butter, softened
2 cups powdered sugar
2 tablespoons cocoa powder
2 tablespoons heavy cream
Directions:
1. For the cupcakes, mix the wet
ingredients in a bowl. Add the
dry ingredients and mix quickly.
2. Pour the cupcakes in 12 muffin
cups lined with muffin papers.
3. Bake the cupcakes in the
preheated oven at 350F for 20
minutes.
4. For the frosting, mix the butter
and sugar in a bowl until fluffy
and pale.
5. Add the rest of the ingredients
and mix well.
6. Spoon the frosting in a pastry
bag and pipe it over each
cupcake.
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup white sugar
1 egg
2/3 cup milk
½ cup canola oil
1 teaspoon vanilla extract
½ cup chocolate chips
Directions:
1. Mix the flours, baking powder
and salt in a bowl.
2. Add the sugar, egg, milk, oil
and vanilla and mix with a
spatula.
3. Fold in the chocolate chips then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until golden
brown and well risen.
5. Serve the muffins chilled.
Ingredients:
2 cups all-purpose flour
½ cup light brown sugar
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon powder
½ cup milk
2 eggs
½ cup butter, melted
1 cup blueberries
Directions:
1. Mix the flour, sugar, salt, baking
soda and cinnamon in a bowl.
2. Add the milk, eggs and melted
butter and fold in the
blueberries then spoon the
batter in a muffin tin lined with
muffin papers.
3. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
4. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
½ cup quinoa flour
1 teaspoon baking soda
½ teaspoon salt
½ cup shredded coconut
½ cup light brown sugar
1 egg
2/3 cup milk
½ cup canola oil
1 teaspoon vanilla extract
½ cup raspberry jam
Directions:
1. Mix the flours, baking soda,
salt, coconut and sugar.
2. Stir in the egg, milk, oil and
vanilla and give it a quick mix
with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Drop a dollop of raspberry jam
on top of each muffin and bake
in the preheated oven at 350F
for 20 minutes or until well
risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ cup shredded coconut
2/3 cup whole milk
Frosting:
1 cup butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
½ teaspoon pink food coloring
Directions:
1. For the cupcakes, mix the
butter, sugar and vanilla in a
bowl until fluffy and pale.
2. Add the eggs and mix well then
fold in the flour, salt, baking
powder and coconut, alternating
it with milk.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
4. Allow the cupcakes to cool
down.
5. For the frosting, mix the butter
and sugar in a bowl until fluffy
and pale.
6. Add the cream and food
coloring and continue mixing a
few additional minutes until
airy.
7. Top each cupcake with a dollop
of frosting before serving.
Ingredients:
1 ½ cups all-purpose flour
½ cup cocoa powder
½ teaspoon salt
1 teaspoon baking powder
2 eggs
½ cup canola oil
½ cup whole milk
1 teaspoon vanilla extract
½ cup dark chocolate chips
Directions:
1. Mix the flour, cocoa powder,
salt and baking powder in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix with a
whisk.
3. Spoon the batter into 12 muffin
cups lined with muffin papers
and bake in the preheated oven
at 350F for 15-20 minutes.
4. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
½ cup wheat bran
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground star anise
½ teaspoon salt
2 tablespoons dark molasses
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
½ cup raisins
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the wet ingredients and
give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until fragrant and
golden.
5. Serve them chilled.
Ingredients:
1 ½ cups all-purpose flour
½ cup almond flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup butter, softened
¾ cup white sugar
3 eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup lemon curd
Directions:
1. Mix the butter and sugar in a
bowl until pale and fluffy.
2. Add the eggs, one by one, and
mix well then stir in the lemon
zest and juice, as well as
vanilla.
3. Fold in the flours, salt and
baking powder then spoon the
batter in 12 muffin cups lined
with muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
5. When done, allow to cool and
top each cupcake with a dollop
of lemon curd.
Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
2 tablespoons poppy seeds
2 eggs
½ cup white sugar
½ cup canola oil
½ cup milk
1 tablespoon lemon zest
2 tablespoons lemon juice
Directions:
1. Mix the flour, salt, baking
powder and poppy seeds in a
bowl.
2. In a different bowl, mix the
eggs and sugar until fluffy and
pale. Add the oil and milk and
mix well then stir in the lemon
zest and juice.
3. Fold in the flour mixture then
spoon the batter in 12 muffin
cups lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 203
Fat: 10.9g
Protein: 3.4g
Carbohydrates: 23.6g
Citrus Coconut Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
½ cup white sugar
½ cup butter, melted
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lime zest
¼ cup milk
1 cup coconut flakes
Directions:
1. Mix the eggs and sugar in a
bowl until pale and light. Add
the melted butter and citrus zest
and mix well.
2. Fold in the dry ingredients, as
well as the coconut flakes then
spoon the batter in 12 muffin
cups lined with muffin papers.
3. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
4. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 213
Fat: 10.9g
Protein: 3.5g
Carbohydrates: 26.1g
Pure Vanilla Muffins
Time: 1 hour
Servings: 10
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 eggs
½ cup white sugar
½ cup canola oil
1 teaspoon vanilla extract
¼ cup sour cream
Directions:
1. Mix the eggs and sugar in a
bowl until pale and light.
2. Add the canola oil, vanilla and
sour cream and mix well.
3. Fold in the flour, salt and
baking powder then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 2/3 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoon baking powder
1 egg
½ cup white sugar
1 teaspoon vanilla extract
½ cup sour cream
¼ teaspoon red food coloring
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the egg
and sugar until pale. Add the
vanilla and mix well then stir in
the sour cream and food
coloring.
2. Stir in the rest of the ingredients
and give it a quick mix.
3. Spoon the batter in 12 muffin
cups lined with muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until the cupcake
pass the toothpick test.
5. Allow the cupcakes to cool
down.
6. For the frosting, mix the butter
until pale. Add the sugar and
give it a good mix.
7. Stir in the vanilla and mix well
then spoon the buttercream in a
pastry bag and pipe on each
cupcake.
Ingredients:
1 ½ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
1 ½ teaspoons baking powder
2 tablespoons candied orange peel,
chopped
¼ cup dried apricots, chopped
¼ cup dried cranberries
2 eggs
½ cup milk
¼ cup canola oil
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, melted
½ cup white sugar
2 eggs
½ cup sour cream
4 oz. dark chocolate, chopped
Frosting:
1 ½ cups heavy cream, whipped
2 oz. dark chocolate, chopped
Directions:
1. For the cupcakes, mix the
butter, sugar and eggs in a bowl
until pale.
2. Add the sour cream and mix
well.
3. Fold in the flour, baking
powder and salt then fold in the
dark chocolate.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
6. Allow the cupcakes to cool then
top each of them with a dollop
of whipped cream.
7. Sprinkle each cream with
chopped chocolate and serve.
Ingredients:
1 ½ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons chia seeds
2 tablespoons hemp seeds
½ cup white sugar
1 egg
1 cup milk
¼ cup canola oil
Directions:
1. Mix the flour, wheat flour,
baking powder, salt, chia seeds
and hemp seeds.
2. Add the sugar, egg, milk and
canola oil and give it a quick
mix.
3. Spoon the batter into a muffin
tin lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
4. Serve the muffins chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon lemon zest
1 cup all-purpose flour
1 cup ground almonds
½ teaspoon salt
1 teaspoon baking powder
¼ cup milk
Glaze:
1 tablespoon butter, melted
1 teaspoon lemon zest
1 cup powdered sugar
Directions:
1. For the cupcakes, mix the
butter, sugar and vanilla in a
bowl until fluffy and pale.
2. Add the eggs, one by one, then
stir in the lemon zest and add
the flour, almonds, salt and
baking powder.
3. Stir in the milk and mix for 1
minute on high speed.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
5. Allow the cupcakes to cool in
the pan.
6. For the glaze, mix all the
ingredients in a bowl. Drizzle
the glaze over each cupcake and
serve fresh.
Ingredients:
1 1/2 cup all-purpose flour
½ cup ground hazelnuts
¼ cup cocoa powder
½ teaspoon salt
1 teaspoon baking powder
1 cup white sugar
1 egg
¼ cup canola oil
1 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips
Directions:
1. Mix the flour, cocoa powder,
ground hazelnuts, salt, baking
powder and sugar in a bowl.
2. Add the egg, canola oil, milk
and vanilla and give it a quick
mix.
3. Fold in the chocolate chips then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until they pass the
toothpick test.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 247
Fat: 10.3g
Protein: 4.2g
Carbohydrates: 38.0g
Fudgy Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 ¾ cups all-purpose flour
2 tablespoons cocoa powder
2 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
3 oz. dark chocolate
½ cup canola oil
1 teaspoon vanilla extract
1 cup dark chocolate chips
Directions:
1. Mix the dark chocolate and
canola oil in a heatproof bowl
and place over a hot water bath.
Melt them together until smooth
then remove from heat and add
the egg, milk, sugar and vanilla.
2. Fold in the flour, cocoa
powder, baking powder and
salt then add the chocolate
chips.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
the muffins pass the toothpick
test.
5. Serve the muffins chilled.
Ingredients:
1 ¾ cups all-purpose flour
¼ cup cocoa powder
½ cup light brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup milk
1/3 cup canola oil
½ cup dark chocolate chips
½ cup white chocolate chips
Directions:
1. Mix the dry ingredients in a
bowl then add the wet
ingredients.
2. Fold in the chocolate chips then
spoon the batter in a muffin
cups lined with muffin papers.
3. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen.
4. Serve the muffins chilled.
Ingredients:
1 cup all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
3 eggs
½ cup light brown sugar
1 teaspoon vanilla extract
½ cup milk
1 rhubarb stalk, sliced
1 cup strawberries, sliced
Directions:
1. Mix the flours, salt and baking
soda in a bowl.
2. Whip the eggs and sugar in a
bowl until pale and light.
3. Add the milk and vanilla and
mix well.
4. Fold in the flour mixture then
add the rhubarb and
strawberries.
5. Spoon the batter in a muffin tin
lined with muffin papers.
6. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and fluffy.
7. Serve the muffins chilled.
Nutritional information per serving
Calories: 106
Fat: 1.5g
Protein: 3.5g
Carbohydrates: 19.6g
Orange Almond Muffins
Time: 1 ½ hours
Servings: 12
Ingredients:
2 small oranges
6 eggs
1 cup white sugar
1 teaspoon vanilla extract
2 cups almond flour
1 teaspoon baking powder
½ teaspoon salt
Directions:
1. Place the oranges in a saucepan
and cover them with water.
Boil the oranges for 30 minutes
until softened. Drain the
oranges well and place them in
a blender. Pulse until smooth.
2. Mix the eggs and sugar in a
bowl until fluffy and pale.
3. Stir in the oranges then fold in
the almond flour, baking
powder and salt.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until well risen
and golden brown.
6. Allow the muffins to cool down
before serving.
Nutritional information per serving
Calories: 130
Fat: 4.5g
Protein: 3.9g
Carbohydrates: 20.0g
Apple Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup all-purpose flour
½ cup whole wheat flour
½ cup ground walnuts
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon powder
2 eggs
½ cup white sugar
1 teaspoon vanilla extract
¼ cup canola oil
½ cup plain yogurt
2 apples, peeled, cored and diced
Directions:
1. Mix the eggs and sugar until
fluffy and pale.
2. Add the vanilla, oil and yogurt
and give it a good mix.
3. Fold in the flour mixture then
add the apples.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20-25 minutes or until
golden brown and well risen.
5. Serve the muffins chilled.
Ingredients:
1 cup cream cheese
¼ cup white sugar
1 egg
½ cup butter, melted
2 eggs
½ cup light brown sugar
1/3 cup all-purpose flour
1 ½ cups almond flour
1 teaspoon baking powder
½ teaspoon salt
Directions:
1. Mix the cream cheese, 1 egg
and ¼ cup sugar in a bowl.
2. Spoon the mixture into 12
muffin cups lined with muffin
papers.
3. Mix 2 eggs with butter and
sugar until pale.
4. Add the flour, almond flour,
baking powder and salt.
5. Spoon the batter over the cream
cheese mixture.
6. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen.
7. Serve the muffins chilled.
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shredded coconut
½ cup white chocolate chips
1 cup milk
2 eggs
¼ cup canola oil
1 teaspoon vanilla extract
Directions:
1. Mix the flour, baking powder,
salt, coconut and chocolate
chips in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Spoon the batter in a muffin tin
lined with special muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Frosting:
1 cup butter, softened
2 cups powdered sugar
½ cup milk chocolate chips, melted and
chilled
Directions:
1. For the cupcakes, mix the butter
and sugar until fluffy and pale.
2. Add the eggs, one by one, then
stir in the vanilla and milk.
3. Add the flour, baking powder
and salt and mix with a spatula.
4. Spoon the batter into 12 muffin
cups lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
6. Allow to cool down.
7. For the frosting, mix the butter
in a bowl until fluffy and pale.
8. Add the sugar and mix well for
5 minutes.
9. Stir in the chocolate and mix
well.
10. Spoon the frosting in a pastry
bag and pipe it over each
cupcake.
11. Serve the cupcakes fresh.
Ingredients:
4 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ cup canola oil
½ cup sour cream
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup Turkish delight, diced
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and light.
2. Add the vanilla, oil and sour
cream and mix well.
3. Fold in the flour, salt and
baking powder then stir in the
Turkish delight.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
6. Serve the muffins chilled.
Ingredients:
1 cup all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 egg
½ cup white sugar
¼ cup canola oil
½ cup plain yogurt
1 cup crushed pineapple
1 cup grated carrots
½ cup white chocolate chips
Directions:
1. Mix the egg and sugar in a bowl
until pale and light.
2. Add the oil and yogurt and mix
well.
3. Fold in the flours, salt, baking
powder, baking soda and salt.
4. Add the crushed pineapple,
carrots and chocolate chips.
5. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until the
muffins pass the toothpick test.
6. Serve the muffins chilled.
Ingredients:
4 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ cup butter, melted
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup cherries, pitted
Directions:
1. Mix the eggs, sugar and vanilla
in a bowl until triple in volume.
2. Stir in the butter and mix well.
3. Fold in the flour, salt and
baking powder.
4. Add the cherries then spoon the
batter in a muffin tin lined with
muffin papers.
5. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
6. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 cup brewed coffee
½ cup canola oil
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
1 teaspoon baking soda
Frosting:
2 cups heavy cream, whipped
1 cup sour cherries, pitted
Directions:
1. For the cupcakes, mix the
coffee, oil, egg and vanilla in a
bowl.
2. Stir in the flour, cocoa powder,
salt and baking soda and give it
a quick mix.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and fragrant.
5. Allow the muffins to cool
down.
6. Top each muffin with whipped
cream and garnish with sour
cherries.
Ingredients:
4 eggs
½ cup white sugar
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
½ cup butter, melted
1 cup all-purpose flour
1 teaspoon cinnamon powder
½ teaspoon salt
1 teaspoon baking powder
¼ cup milk
½ cup dark chocolate chips
Directions:
1. Mix the eggs and sugars in a
bowl until fluffy and pale.
2. Add the vanilla, orange zest and
melted butter.
3. Fold in the flour, cinnamon, salt
and baking powder then add the
milk and chocolate chips.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
6. Serve the muffins chilled.
Nutritional information per serving
Calories: 191
Fat: 10.7g
Protein: 3.5g
Carbohydrates: 21.7g
Ricotta Lemon Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup ricotta cheese
¼ cup butter, melted
2 eggs
1 teaspoon vanilla extract
½ cup white sugar
1 tablespoon lemon zest
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the cheese, butter, eggs,
vanilla and sugar in a bowl.
2. Add the flour, salt and baking
powder and mix with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
5. Serve the muffins chilled.
Ingredients:
1 cup dates, pitted
½ cup fresh orange juice
1 teaspoon orange zest
2 eggs
1 teaspoon vanilla extract
¼ cup milk
1 cup all-purpose flour
½ cup cocoa powder
¼ cup cornstarch
1 teaspoon baking soda
½ teaspoon salt
Directions:
1. Mix the dates, orange juice,
orange zest, eggs and vanilla in
a blender and pulse until
smooth. Add the milk and mix
well.
2. Fold in the rest of the
ingredients and mix well.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until the muffins
pass the toothpick test.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 117
Fat: 1.5g
Protein: 3.3g
Carbohydrates: 24.9g
Chocolate Pear Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup milk
½ cup light brown sugar
½ cup buttermilk
1 1/3 cups all-purpose flour
1/3 cup cocoa powder
½ teaspoon salt
1 teaspoon baking powder
2 pears, peeled and diced
Directions:
1. Mix the eggs, milk, sugar and
buttermilk in a bowl.
2. Stir in the dry ingredients and
give it a quick mix.
3. Fold in the pears then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until well risen.
5. Serve the muffins chilled.
Ingredients:
3 bananas, mashed
½ cup white sugar
1 egg
1/3 cup butter, melted
¼ cup milk
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Mix the bananas, sugar, egg,
butter and milk in a bowl until
creamy.
2. Add the rest of the ingredients
and fold them in with a spatula.
3. Spoon the batter into 12 muffin
cups lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes.
5. Serve the muffins chilled.
Ingredients:
1 bananas, mashed
1 cup plain yogurt
1 egg
½ cup light brown sugar
½ cup canola oil
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Directions:
1. Mix the bananas, yogurt, egg,
sugar and oil in a bowl until
creamy.
2. Add the rest of the ingredients
and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
5. Serve the muffins chilled.
Ingredients:
2 eggs
1 cup plain yogurt
1 tablespoon lemon zest
1 tablespoon lemon juice
½ cup canola oil
½ cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons poppy seeds
1 cup fresh blueberries
Directions:
1. Mix the eggs, yogurt, lemon
zest, lemon juice and oil in a
bowl.
2. Add the sugar and mix well
then fold in the rest of the
ingredients.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
4. Serve them chilled.
Ingredients:
2 cups all-purpose flour
3 tablespoons chia seeds
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
2 eggs
½ cup canola oil
1 cup buttermilk
¼ cup whole milk
2 bananas, mashed
Directions:
1. Mix the flour, chia seeds, sugar,
salt and baking powder in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20-25 minutes or until
the muffins pass the toothpick
test.
4. Allow them to cool in the pan
before serving.
Ingredients:
Cupcakes:
1 ½ cups almond flour
½ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ teaspoon almond extract
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 tablespoon vanilla extract
Directions:
1. For the cupcakes, mix the
flours, salt and baking soda in a
bowl.
2. In a different bowl, mix the
butter, sugar and vanilla until
fluffy and creamy.
3. Add the eggs, one by one, then
stir in the buttermilk and
almond extract.
4. Fold in the flour mixture then
spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20-25 minutes or until
golden brown.
6. Allow them to cool in the pan.
7. For the frosting, mix the butter
and sugar for 5 minutes until
pale and fluffy.
8. Add the vanilla and mix well.
9. Spoon the frosting in a pastry
bag and pipe it over the
cupcakes.
Ingredients:
Cupcakes:
½ cup butter, softened
½ cup honey
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon ground cardamom
1/3 cup milk
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
¼ cup honey
Directions:
1. For the cupcakes, mix the
butter, honey and sugar in a
bowl until fluffy and pale. Add
the vanilla and eggs and mix
well.
2. Fold in the flour, salt, baking
powder and cardamom,
alternating them with milk.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
golden brown.
5. Allow them to cool in the pan.
6. For the frosting, mix the butter
and sugar in a bowl for 5-7
minutes until fluffy and pale.
Stir in the vanilla and mix well.
7. Spoon the frosting into a pastry
and pipe it over each cupcake.
8. Drizzle the frosted cupcakes
with honey.
Ingredients:
2 ripe bananas, mashed
½ cup honey
½ cup buttermilk
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup rolled oats
½ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the bananas, honey,
buttermilk, egg and vanilla in a
bowl.
2. Add the rest of the ingredients
and mix with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20-25 minutes or until
well risen and golden brown.
4. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
½ cup ground walnuts
½ cup white sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon baking soda
2 eggs
¼ cup honey
1 banana, mashed
½ cup buttermilk
2 peaches, pitted and diced
Directions:
1. Mix the dry ingredients in a
bowl.
2. Stir in the eggs, honey, banana
and buttermilk and give it a
quick mix.
3. Fold in the peaches and spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Allow the muffins to cool in the
pan before serving.
Nutritional information per serving
Calories: 172
Fat: 4.1g
Protein: 4.4g
Carbohydrates: 31.0g
Chocolate Raspberry
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup milk
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
¼ cup cocoa powder
Frosting:
1 cup cream cheese
1 cup butter, softened
2 cups powdered sugar
½ cup dark chocolate chips, melted and
chilled
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and airy.
2. Add the eggs and vanilla and
mix well. Stir in the milk.
3. Fold in the flour, salt, baking
powder and cocoa and mix with
a spatula.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
well risen.
5. Allow them to cool in the pan.
6. For frosting, mix the cream
cheese and butter in a bowl
until pale.
7. Add the sugar, gradually, and
mix for 5 minutes on high
speed.
8. Stir in the melted chocolate then
spoon a dollop of frosting over
each cupcake and serve fresh.
Ingredients:
2 eggs
2/3 cup white sugar
½ cup canola oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup sour cream
1 cup fresh blueberries
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale.
2. Add the oil and vanilla and mix
well.
3. Fold in the flour, salt and
baking powder then add the
sour cream and mix for 1
minute on high speed.
4. Fold in the blueberries then
spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until well risen
and golden.
6. Allow them to cool before
serving or storing.
Ingredients:
2 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ cup sour cream
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup fresh raspberries
½ cup white chocolate chips
Directions:
1. Mix the eggs, sugar and vanilla
in a bowl until fluffy and
creamy.
2. Add the sour cream and mix
well then fold in the dry
ingredients.
3. Stir in using a spatula the
raspberries and white
chocolate.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
5. Allow the muffins to cool down
before serving.
Nutritional information per serving
Calories: 164
Fat: 5.2g
Protein: 3.4g
Carbohydrates: 26.4g
Blackberry Bran Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup all-purpose flour
½ cup wheat bran
1 teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup milk
¼ cup honey
¼ cup light brown sugar
¼ cup rice bran oil
1 cup fresh blackberries
Directions:
1. Mix the flour, wheat bran,
baking soda and salt in a bowl.
2. Stir in the eggs, milk, honey,
sugar and oil and give it a quick
mix.
3. Fold in the blackberries then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
2/3 cup white sugar
2 eggs
1 tablespoon vanilla extract
2/3 cup buttermilk
1 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh raspberries
Directions:
1. For the cupcakes, mix the butter
and sugar until pale and light.
2. Add the eggs, one by one, then
stir in the vanilla and
buttermilk.
3. Fold in the flour, salt and
baking powder then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20-
25 minutes until they pass the
toothpick test then allow them
to cool down.
5. For the frosting, whip the cream
in a bowl until airy and puffed
up. Add the sugar and vanilla
and mix well.
6. Drop a dollop of cream over
each cupcake and decorate with
a few raspberries.
Ingredients:
½ cup butter, softened
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup candied orange peel, diced
Frosting:
1 tablespoon butter, melted
1 tablespoon orange juice
1 teaspoon orange zest
1 ½ cups powdered sugar
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and pale.
2. Add the eggs and mix well then
stir in the vanilla and
buttermilk.
3. Fold in the flour, baking
powder, salt and orange peel
then spoon the batter in a muffin
tin lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
Allow them to cool in the pan.
5. For the glaze, mix all the
ingredients in a bowl and mix
well.
6. Drizzle each cupcake with
frosting.
Ingredients:
Cupcakes:
½ cup coconut butter
½ cup white sugar
2 eggs
½ cup coconut milk
1 ½ cups all-purpose flour
½ cup coconut flakes
¼ teaspoon salt
1 ½ teaspoons baking powder
Icing:
1 teaspoon lime zest
1 teaspoon lemon zest
1 tablespoon lime juice
1 ½ cups powdered sugar
Directions:
1. For the cupcakes, mix the
coconut butter and sugar until
creamy.
2. Add the eggs, one by one, then
stir in the coconut milk.
3. Fold in the flour, coconut
flakes, salt and baking powder
then spoon the batter in a muffin
tin lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen. Allow them to
cool in the pan.
5. For the icing, mix all the
ingredients in a bowl.
6. Drizzle the icing over each
cupcake and serve them fresh.
Ingredients:
1 ½ cups whole wheat flour
¼ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon chia seeds
2 eggs
½ cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
4 plums, pitted and diced
Directions:
1. Mix the flours, baking powder,
salt and chia seeds in a bowl.
2. Add the rest of the ingredients
and give it a quick mix with a
spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
2/3 cup butter, softened
2/3 cup light brown sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lime zest
1 tablespoon lime juice
½ cup buttermilk
1 ½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon salt
1 teaspoon baking soda
½ cup white chocolate chips
Frosting:
1 cup cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 tablespoon lime zest
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until pale
and fluffy.
2. Add the eggs, one by one, then
stir in the vanilla, lime zest and
juice and buttermilk.
3. Fold in the flour, cornstarch,
salt and baking soda then add
the chocolate chips.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes until well
risen and golden brown.
5. Allow them to cool in the pan.
6. For the frosting, mix the cream
cheese and butter in a bowl
until pale.
7. Add the sugar and mix well
until airy and light.
8. Stir in the lime zest then spoon
the frosting over each cupcake.
9. Serve the cupcakes fresh.
Nutritional information per serving
Calories: 462
Fat: 28.3g
Protein: 5.5g
Carbohydrates: 48.0g
Almond White Chocolate
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 cup almond flour
½ cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ cup butter, softened
¾ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
3 eggs
½ cup plain yogurt
Frosting:
1 cup heavy cream
2 cups white chocolate chips
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and pale.
2. Add the vanilla, almond extract
and eggs and mix well.
3. Stir in the yogurt and give it a
good mix.
4. Fold in the flours, salt, baking
powder and mix with a spatula.
5. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
well risen and golden.
6. Allow them to cool in the pan.
7. For the frosting, bring the cream
to the boiling point then remove
from the heat and add the
chocolate. Mix until melted and
smooth then allow to cool in the
fridge for a few hours.
8. When chilled, whip the frosting
until airy and fluffy. Spoon the
frosting in a pastry bag and pipe
it on top of each cupcake.
9. Serve them right away.
Ingredients:
2 eggs
½ cup light brown sugar
½ cup canola oil
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon grated ginger
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
2 pears, cored and diced
½ cup dark chocolate chips
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale. Stir
in the oil and mix well then add
the buttermilk and mix well.
2. Stir in the vanilla and ginger
then fold in the flour, salt and
baking powder.
3. Add the pears and dark
chocolate and mix gently with a
spatula.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
½ cup light brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon grated ginger
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ cup milk
2 red apples, cored and diced
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and creamy.
2. Add the eggs, one by one, and
mix well then stir in the vanilla
and ginger.
3. Fold in the flour, salt and
baking powder, alternating it
with milk. Fold in the apples.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20
minutes. Allow the cupcakes to
cool in the pan.
6. For the frosting, mix the butter
in a bowl until fluffy. Add the
sugar and mix well then stir in
the cinnamon and vanilla. Whip
on high speed for 5 minutes.
7. Spoon the frosting on top of
each cupcake and serve them
fresh.
Ingredients:
1 ½ cups all-purpose flour
¼ cup wheat bran
½ teaspoon salt
1 ½ teaspoons baking powder
2 eggs
½ cup light brown sugar
½ cup canola oil
½ cup buttermilk
1 tablespoon orange zest
¼ teaspoon orange juice
6 apricots, halved
Directions:
1. Mix the flour, wheat bran, salt
and baking powder in a bowl.
2. Add the eggs, sugar, buttermilk,
orange zest and orange juice
and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Top each muffin with one
apricot half and bake in the
preheated oven at 350F for 20-
25 minutes or until golden
brown and well risen.
5. Serve the muffins chilled.
Ingredients:
2 eggs
½ cup light brown sugar
¼ cup extra virgin olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
2 bananas, mashed
½ cup buttermilk
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
Directions:
1. Mix the eggs and sugar in a
bowl until creamy. Add the
olive oil and lemon zest and
mix well. Stir in the lemon
juice and bananas, as well as
the buttermilk.
2. Fold in the flour, salt and
baking powder then spoon the
batter in a muffin tin lined with
muffin papers.
3. Bake in the preheated oven at
350F for 20-25 minutes or until
well risen and golden.
4. Serve the muffins chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lavender buds
½ cup heavy cream
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
Frosting:
1 cup cream cheese
¾ cup butter, softened
2 ½ cups powdered sugar
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy and pale.
2. Add the eggs and vanilla and
mix well. Stir in the lavender
buds and cream and mix well.
3. Fold in the flour, salt and
baking powder then spoon the
batter in a muffin tin lined with
baking muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Allow them to cool in the pan.
6. For the frosting, mix the cream
cheese and butter in a bowl
until fluffy.
7. Add the sugar and mix well for
5 minutes on high speed.
8. Spoon the frosting over each
cupcake and serve them fresh.
Ingredients:
2 eggs
½ cup white sugar
¼ cup canola oil
¾ cup coconut milk
1 cup shredded coconut
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup cherries, pitted
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale. Add
the oil and milk and mix well.
2. Fold in the coconut, flour, salt,
baking soda and cherries.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until they pass the
toothpick test.
5. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ cup shredded coconut
¼ teaspoon cinnamon powder
½ cup walnuts, chopped
2 eggs
½ cup white sugar
2 bananas, mashed
½ cup canola oil
1 teaspoon vanilla extract
½ cup crushed pineapple
1 teaspoon orange zest
½ cup grated carrots
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale.
2. Add the bananas and oil, as
well as vanilla and mix well.
3. Fold in the flour, salt, baking
powder and cinnamon then add
the coconut, walnuts, pineapple,
carrots and orange zest.
4. Pour the batter in a muffin tin
lined with muffin papers.
5. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until golden
brown and well risen.
6. Serve the muffins chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
½ cup white sugar
1 teaspoon coconut extract
3 eggs
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup shredded coconut
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 cup coconut flakes
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until pale
and light.
2. Add the coconut extract and
eggs and mix well.
3. Fold in the flour, salt, baking
powder and shredded coconut.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until well risen and
golden. Allow the cupcakes to
cool down.
6. For the frosting, mix the butter
until pale. Add the sugar and
mix well for 5 minutes.
7. Spoon the frosting in a pastry
bag and pipe it over each
cupcake.
8. Decorate the frosted cupcakes
with coconut flakes.
9. Serve the cupcakes fresh.
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon powder
1 ½ teaspoons baking powder
¼ teaspoon ground nutmeg
½ cup light brown sugar
2 eggs
¼ cup butter, melted
1 teaspoon vanilla extract
½ cup buttermilk
2 pears, cored and diced
Directions:
1. Mix the dry ingredients in a
bowl and the wet ingredients in
a different bowl.
2. Combine the two mixtures
together and mix quickly with a
whisk or spatula.
3. Fold in the pears then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 150
Fat: 4.9g
Protein: 3.0g
Carbohydrates: 24.1g
Passionfruit Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup butter, softened
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup passionfruit juice
½ cup milk
1 13/4 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup butter, softened
2 cups powdered sugar
2 tablespoons passionfruit juice
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until pale
and light.
2. Add the eggs and mix well then
stir in the vanilla, passionfruit
juice and milk.
3. Fold in the flour, salt and
baking powder then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
golden brown.
5. Allow the cupcakes to cool
down.
6. For the frosting, mix the butter
and sugar in a bowl for 5
minutes until pale.
7. Stir in the passionfruit juice and
mix well.
8. Spoon the frosting over each
cupcake and serve fresh.
Ingredients:
Cupcakes:
1 cup white sugar
½ cup butter, softened
3 eggs
½ cup coconut cream
½ cup coconut milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2/3 cup shredded coconut
½ teaspoon salt
2 teaspoons baking powder
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup coconut flakes
½ cup caramel sauce
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and pale.
2. Add the eggs and mix well then
stir in the coconut cream, milk
and vanilla.
3. Fold in the flour, coconut, salt
and baking powder.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
5. Allow the cupcakes to cool
down.
6. For the frosting, mix the butter
and sugar in a bowl for 5-7
minutes or until fluffy and pale.
7. Add the vanilla and mix well.
Spoon the frosting over each
cupcake then decorate with
coconut flakes.
8. Just before serving, drizzle the
cupcakes with caramel sauce.
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
¼ cup cocoa powder
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
¼ cup brewed coffee
¼ cup canola oil
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 tablespoon cocoa powder
1 tablespoon dark rum
Directions:
1. For the cupcakes, mix the flour,
salt, baking powder and cocoa
powder in a bowl.
2. Add the eggs, vanilla,
buttermilk, coffee and canola
oil and give it a quick mix.
3. Pour the batter in 12 muffin
cups lined with muffin papers
and bake in the preheated oven
at 350F for 20-25 minutes or
until they pass the toothpick
test.
4. Allow to cool down.
5. For the frosting, mix the butter
until fluffy. Add the sugar and
mix for 5-7 minutes or until
pale and light.
6. Stir in the rum and mix well.
7. Cover each cupcake with
frosting and serve them fresh.
Ingredients:
1 cup ground hazelnuts
½ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
4 eggs
½ cup light brown sugar
¼ cup canola oil
12 fresh figs
Directions:
1. Mix the hazelnuts, flour, salt
and baking powder in a bowl.
2. Mix the eggs and sugar in a
bowl until pale and light. Add
the oil and mix well.
3. Fold in the flour and hazelnut
mixture then pour the batter in a
muffin tin lined with muffin
papers.
4. Top each muffin with a fig and
bake in the preheated oven at
350F for 20 minutes or until
well risen and golden.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
¼ cup butter, softened
¼ cup heavy cream
½ cup white sugar
¼ cup maple syrup
2 eggs
1 teaspoon vanilla extract
1 cup ground pecans
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup dates, pitted and chopped
Frosting:
1 cup butter, softened
¼ cup maple syrup
Directions:
1. For the syrup, mix the butter,
cream, sugar and maple syrup
in a bowl until pale and creamy.
2. Add the eggs and vanilla and
mix well.
3. Fold in the pecans, flour, salt
and baking powder then add the
dates.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
6. Allow them to cool in the pan.
7. For the frosting, mix the butter
and cream in a bowl.
8. Drizzle the frosting over each
cupcake and serve fresh.
Ingredients:
½ cup white sugar
½ cup fresh orange juice
2 eggs
½ cup canola oil
½ cup plain yogurt
1 teaspoon orange zest
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ cup dark chocolate chips
¼ cup candied orange peel, chopped
Directions:
1. Mix the sugar, orange juice,
eggs, oil, yogurt and orange zest
in a bowl.
2. Stir in the flour, salt, baking
powder, chocolate chips and
orange peel and mix with a
spatula.
3. Pour the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
4. Serve the muffins chilled.
Nutritional information per serving
Calories: 217
Fat:11.4g
Protein: 3.5g
Carbohydrates: 26.3g
Spiced Strawberry Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients
Cupcakes:
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup canola oil
1 cup milk
1 teaspoon apple cider vinegar
1 egg
Frosting:
1 cup butter, softened
2 ½ cups powdered sugar
½ cup strawberry puree
Directions:
1. For the cupcakes, mix all the
ingredients in a bowl and give
it a quick mix.
2. Pour the batter in a muffin tin
lined with baking muffin
papers.
3. Bake in the preheated oven at
350F for 20 minutes or until
well risen and fragrant.
4. Allow to cool in the pan.
5. For the frosting, mix the butter
in a bowl until fluffy. Add the
sugar and mix well then stir in
the strawberry puree.
6. Spoon the frosting over each
cupcake and serve them fresh.
Ingredients:
Cupcakes:
1/2 cup butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
¾ cup milk
1 ¼ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground star anise
Frosting:
½ cup heavy cream
1 cup dark chocolate chips
Directions:
1. For the cupcakes, mix the
butter, sugar and vanilla in a
bowl until fluffy and pale.
2. Add the eggs and mix well then
stir in the milk.
3. Fold in the flour, cocoa
powder, salt, baking powder,
cinnamon, ginger and star anise.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until fragrant and
well risen.
6. Allow the cupcakes to cool
down.
7. For the frosting, bring the cream
to the boiling point in a
saucepan. Remove from heat
and stir in the chocolate chips.
Mix until melted then spoon the
frosting over each cupcake.
8. Serve the cupcakes fresh or
store them in an airtight
container.
Ingredients:
Cupcakes:
½ cup cocoa powder
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 egg
1 cup brewed coffee
1 teaspoon instant coffee
½ cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
Frosting:
2 cups dark chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the cocoa
powder, flour, salt and baking
soda in a bowl.
2. Stir in the egg, coffee, instant
coffee, buttermilk, oil and
vanilla and mix well.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until well risen.
Allow them to cool in the pan.
5. For the frosting, bring the cream
to the boiling point. Remove
from heat and add the
chocolate. Mix until melted and
smooth then allow to cool
completely.
6. Stir in the vanilla then whip the
cream with an electric mixer
just until pale and stiff.
7. Decorate each cupcake with
whipped frosting and serve
them fresh.
Ingredients:
Cupcakes:
½ cup butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
2/3 cup buttermilk
1 ¼ cups all-purpose flour
½ cup almond flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup fresh strawberries, sliced
Frosting:
2 cups heavy cream
1 cup fresh raspberries
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy and pale. Add the eggs
and vanilla and mix well.
2. Stir in the buttermilk then fold
in the flours, salt and baking
powder.
3. Add the strawberries and mix
gently.
4. Spoon the batter in a muffin tin
lined with baking muffin papers
and bake in the preheated oven
at 350F for 20 minutes or until
golden brown and well risen.
5. Allow them to cool in the pan.
6. Top each cupcake with
whipped cream and decorate
with raspberries.
Ingredients:
Cupcakes:
2/3 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
2 eggs
½ cup sour cream
¼ cup brewed espresso
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
¼ cup cornstarch
Frosting:
1 cup butter, softened
2 cups powdered sugar
2 teaspoons instant coffee
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until pale
and creamy.
2. Add the vanilla and eggs and
mix well. Stir in the espresso
and sour cream.
3. Add the rest of the ingredients
and mix with a spatula.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
6. Allow the cupcakes to cool in
the pan.
7. For the frosting, mix the butter
and sugar in a bowl for at least
5 minutes or until pale and
creamy.
8. Add the coffee and vanilla and
mix well.
9. Spoon the frosting in a pastry
bag and pipe it over the
cupcakes.
10. Serve them fresh.
Nutritional information per serving
Calories: 447
Fat: 28.5g
Protein: 3.1g
Carbohydrates: 46.4g
The Ultimate Vanilla
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2/3 cup white sugar
2/3 cup butter, softened
2 eggs
1 cup buttermilk
1 tablespoon vanilla extract
Frosting:
4 egg whites
1 cup white sugar
½ teaspoon salt
1 cup butter, softened
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the flour,
salt, baking powder and sugar
in a bowl.
2. Add the butter and mix until
grainy.
3. In a bowl, combine the eggs,
buttermilk and vanilla and mix
well. Pour over the flour and
mix for 1 minute on high speed.
4. Spoon the batter in a muffin tin
lined with baking muffins
papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
6. Allow to cool in the pan.
7. For the frosting, mix the egg
whites and sugar in a bowl and
place over hot water bath. Keep
on heat and mix until heated and
the sugar has melted.
8. Remove from heat and mix for
5-7 minutes until fluffy and
thickened, glossy and stiff.
9. Add the butter, all at once, and
mix well for 2 minutes. It will
curdle up at first then it will
come back together.
10. Add the vanilla and mix well.
11. Spoon the frosting in a pastry
bag and pipe it over the
cupcakes.
12. Serve them fresh.
Ingredients:
½ cup butter, melted
2 eggs
½ cup honey
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
1 cup ground almonds
1 cup all-purpose flour
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground star anise
½ teaspoon ground cardamom
½ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the butter, eggs, honey and
sugar in a bowl.
2. Stir in the rest of the ingredients
and mix with a spatula just until
incorporated.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
fragrant and well risen.
5. Serve the muffins chilled.
Ingredients:
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ cup canola oil
½ cup white rice flour
½ cup tapioca flour
½ cup shredded coconut
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Mix the eggs, sugar and vanilla
in a bowl until fluffy and pale.
2. Add the oil then stir in the rest
of the ingredients.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 15-20 minutes or until
well risen and fragrant.
4. Serve the muffins chilled.
Ingredients:
2 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
½ cup canola oil
¾ cup sour cream
1 ¾ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup raspberry jam
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale, at
least double in volume.
2. Stir in the vanilla, sour cream
and oil and mix well.
3. Fold in the flour, salt and
baking powder then spoon the
batter in a muffin tin lined with
baking muffin papers.
4. Spoon the jam over each muffin
and bake in the preheated oven
at 350F for 20 minutes or until
golden brown and well risen.
5. Allow to cool down before
serving.
Ingredients:
Cupcakes:
½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup whole milk
Frosting:
1 cup butter, softened
2 cups powdered sugar
½ cup dark chocolate chips, melted
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy and pale.
2. Add the eggs and vanilla and
mix well then stir in the flour,
cocoa powder, salt and baking
powder, alternating them with
milk.
3. Spoon the batter in a muffin tin
lined with baking muffin
papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until they pass the
toothpick test.
5. For the frosting, mix the butter
and sugar in a bowl until fluffy
and pale. Add the melted and
cooled chocolate.
6. Decorate the cupcakes with
frosting and serve them fresh.
Ingredients:
1/3 cup butter, melted
½ cup white sugar
3 eggs
½ cup buttermilk
1 lemon, zested and juiced
1 cup ground almonds
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
4 fresh figs, chopped
Directions:
1. Mix the butter, sugar, eggs,
buttermilk, lemon zest and
lemon juice in a bowl until
creamy.
2. Add the flour, salt and baking
soda and mix with a spatula.
3. Fold in the figs then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Serve them chilled.
Ingredients:
½ cup butter, melted
1 teaspoon vanilla extract
2 eggs
½ cup ricotta cheese
¼ cup milk
1 tablespoon lemon zest
1 cup almond flour
1 cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
Directions:
1. Mix the butter, vanilla, eggs,
ricotta, milk and lemon zest in a
bowl.
2. Add the flours, salt and baking
powder and mix with a spatula.
3. Spoon the batter in 12 muffin
cups lined with baking muffin
papers of your desire.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
½ cup canola oil
2 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ cup coconut milk
1 cup shredded coconut
1 cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 mango, peeled and diced
Directions:
1. Mix the oil, eggs, sugar, vanilla
and coconut milk in a bowl.
2. Add the coconut, flour, salt and
baking powder then fold in the
mango.
3. Spoon the batter in a muffin tin
lined with muffin papers or
greased and bake in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
4. Serve the muffins chilled.
Ingredients:
2 bananas, mashed
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ cup light brown sugar
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ peanut butter cups, chopped
Directions:
1. Mix the bananas, eggs,
buttermilk and vanilla in a
bowl.
2. Add the sugar, flour, salt and
baking soda and mix with a
spatula.
3. Fold in the peanut butter cups
then spoon the batter in a muffin
tin lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until golden
brown and well risen.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup butter, softened
2/3 cup white sugar
2 eggs
½ cup sour cream
½ cup milk
1 teaspoon vanilla extract
½ cup colorful sprinkles
Frosting:
1 cup cream cheese
½ cup butter, softened
2 cups powdered sugar
Sprinkles to decorate
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy and pale.
2. Add the eggs and mix well then
stir in the sour cream, milk and
vanilla.
3. Fold in the sprinkles then spoon
the batter in a muffin tin lined
with baking muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Allow the cupcakes to cool
down.
6. For the frosting, mix the cream
cheese and butter in a bowl
until pale.
7. Add the sugar and mix well for
5-7 minutes or until fluffy and
light.
8. Decorate the cupcakes with
cream cheese frosting.
9. Top with colorful sprinkles.
Ingredients:
Cupcakes:
½ cup butter, softened
1 cup white sugar
3 eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup fresh blueberries
Frosting:
4 egg yolks
3 lemons, zested and juiced
½ cup butter
1 cup white sugar
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and creamy.
2. Add the eggs and mix well then
stir in the lemon zest, lemon
juice and vanilla.
3. Fold in the flour, salt, baking
powder and blueberries.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
6. Allow them to cool in the pan.
7. For the frosting, mix all the
ingredients in a heatproof bowl
and place over a hot water bath.
8. Cook the mixture for 15-20
minutes, stirring all the time
with a whisk until it thickens
and it looks smooth and shiny.
9. Allow to cool then top each
cupcake with the lemon cream.
Ingredients:
Cupcakes:
½ cup butter, softened
¾ cup white sugar
1 teaspoon grapefruit zest
2 eggs
¾ cup buttermilk
1 ¾ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup cream cheese
½ cup butter
2 cups powder sugar
1 tablespoon grapefruit zest
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and creamy.
2. Add the zest and eggs and mix
well.
3. Stir in the flour, salt and baking
powder then add the milk and
mix well.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20-25 minutes.
5. Allow the cupcakes to cool in
the pan.
6. For the frosting, mix the cream
cheese and butter in a bowl
until fluffy.
7. Add the eggs and mix well for
4-5 minutes then stir in the zest.
8. Decorate each cupcake with
frosting and serve them fresh.
Ingredients:
1 orange, washed
½ cup coconut oil
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon salt
2 tablespoons poppy seed
Directions:
1. Place the orange in a saucepan
and cover it with water. Cook
until softened then drain and
place the orange in a blender.
2. Add the coconut oil, eggs and
vanilla and blend until smooth.
3. Stir in the flours, salt, baking
powder and poppy seed and
mix with a spatula.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20-25 minutes or until
well risen and golden.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
2 bananas, mashed
2 eggs
1 teaspoon vanilla extract
¼ cup canola oil
1 cup buttermilk
1 ½ cups all-purpose flour
½ cup oat flour
½ teaspoon salt
2 teaspoons baking powder
Frosting:
1 ½ cups mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the
bananas, eggs, vanilla, oil and
buttermilk in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
golden brown and well risen.
5. Allow them to cool in the pan.
6. For the frosting, mix the
mascarpone cheese and sugar in
a bowl until pale and fluffy.
7. Add the vanilla and mix well.
8. Top the cupcakes with frosting
and serve them fresh.
Ingredients:
Muffins:
3 eggs
½ cup white sugar
½ cup butter, melted
1 teaspoon vanilla extract
½ cup milk
1 ½ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
2 teaspoons baking powder
1 cup fresh raspberries
Crumble topping:
¼ cup butter, chilled
½ cup all-purpose flour
¼ teaspoon salt
Directions:
1. For the muffins, mix the eggs,
sugar and vanilla in a bowl
until creamy.
2. Stir in the milk and butter and
mix well.
3. Fold in the flour, cocoa
powder, salt and baking
powder then spoon the batter in
a muffin pan lined with muffin
papers.
4. For the topping, mix the
ingredients in a bowl until
grainy.
5. Top the muffins with the
crumble topping and bake in the
preheated oven at 350F for 20
minutes or until well risen.
6. Serve the muffins chilled.
Ingredients:
1 cup butternut squash puree
½ cup golden syrup
2 eggs
1 teaspoon vanilla extract
¼ cup canola oil
1 cup almond flour
1 cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon pumpkin pie spices
¼ cup sliced almonds
Directions:
1. Mix the butternut squash puree,
golden syrup, eggs, vanilla and
canola oil in a bowl.
2. Add the flours, salt, baking
powder and spices and mix
gently.
3. Spoon the batter in a muffin tin
lined with muffin papers and
top with sliced almonds.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
golden brown and well risen.
5. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
2/3 cup light brown sugar
1 teaspoon cinnamon powder
½ teaspoon ground ginger
1 teaspoon baking soda
2 eggs
½ cup apple puree
¼ cup peanut oil
1 teaspoon vanilla extract
2 apples, cored and diced
½ cup golden raisins
Directions:
1. Mix the flour, sugar, cinnamon,
ginger and baking soda in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a muffin tin
lined with baking muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until fragrant and
golden brown.
5. Serve the muffins chilled.
Ingredients:
½ cup canola oil
¾ cup light brown sugar
1 egg
½ cup milk
1 ½ cups all-purpose flour
½ cup shredded coconut
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon cinnamon powder
1 cup crushed pineapple
Directions:
1. Mix the oil and sugar until
creamy. Add the egg and mix
well then stir in the milk and
mix very well.
2. Fold in the flour, coconut, salt,
baking powder, ginger and
cinnamon and mix well.
3. Fold in the pineapple then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 202
Fat: 10.9g
Protein: 2.6g
Carbohydrates: 24.1g
Duo Chocolate Chip Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup canola oil
1 cup white sugar
2 eggs
1 cup milk
2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ cup dark chocolate chips
½ cup white chocolate chips
Directions:
1. Mix the oil and sugar in a bowl.
Add the eggs and mix well then
stir in the milk.
2. Fold in the flour, salt and
baking powder then add the
chocolate chips.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown.
4. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
2 bananas, mashed
2 eggs
½ cup heavy cream
¼ cup canola oil
1 teaspoon vanilla extract
Directions:
1. Mix the bananas, eggs, cream,
oil and vanilla in a bowl.
2. Add the flour, salt and baking
soda then spoon the batter in a
muffin tin lined with muffin
papers.
3. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until well risen
and fragrant.
4. Serve the muffins chilled.
Ingredients:
2 bananas, mashed
2 eggs
2 teaspoons instant coffee
1 teaspoon vanilla extract
½ cup milk
½ cup light brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Mix the bananas, eggs, instant
coffee, vanilla, milk and sugar
in a bowl.
2. Stir in the rest of the ingredients
and mix well.
3. Fold in the chocolate chips then
spoon the batter in 12 muffin
cups lined with muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
golden brown and well risen.
5. Serve the muffins chilled.
Ingredients:
1 cup all-purpose flour
1 cup oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup light brown sugar
2 eggs
1 cup buttermilk
½ cup canola oil
1 cup fresh blueberries
Directions:
1. Mix the flours, baking powder,
baking soda, salt and sugar in a
bowl.
2. Add the eggs, buttermilk and
canola oil and mix well.
3. Fold in the blueberries then
spoon the batter in a muffin tin
lined with muffin papers of
your desire.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
serving.
Ingredients:
1 ¾ cups all-purpose flour
½ cup cocoa powder
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup white sugar
½ cup canola oil
¾ cup milk
2 eggs
1 teaspoon vanilla extract
Directions:
1. Mix the flour, cocoa powder,
salt, baking powder, baking
soda and salt in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes.
5. Allow them to cool in the pan
before serving or storing.
Ingredients:
1 ½ cups all-purpose flour
½ cup light brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ cup ground walnuts
1 cup buttermilk
¼ cup canola oil
1 egg
1 teaspoon vanilla extract
6 plums, pitted and diced
Directions:
1. Mix the flour, sugar, baking
soda, cinnamon, ginger and
walnuts in a bowl.
2. Add the rest of the ingredients
and mix well. Add the plums as
well.
3. Spoon the batter in a muffin tin
lined with your favorite muffin
papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ cup milk
1 egg
½ cup canola oil
½ cup light brown sugar
1 cup grated carrot
½ cup crushed pineapple
½ cup walnuts, chopped
Directions:
1. Mix the flour, salt, baking soda,
cinnamon and ginger.
2. Add the milk, egg, oil, sugar,
carrot, pineapple and walnuts
and mix well.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and fragrant.
5. Serve the muffins chilled or
store them in an airtight
container for up to 4 days.
Nutritional information per serving
Calories: 210
Fat: 12.9g
Protein: 3.8g
Carbohydrates: 20.8g
Mixed Berry Buttermilk
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 egg
¼ cup olive oil
1 ¼ cups buttermilk
1 teaspoon vanilla extract
½ cup white sugar
1 cup mixed berries
Directions:
1. Mix the flour, salt, baking
powder and baking soda in a
bowl.
2. Add the egg, olive oil,
buttermilk and vanilla and mix
well then stir in the sugar.
3. Fold in the berries then spoon
the batter in a muffin tin lined
with your favorite muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until they pass the
toothpick test.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 167
Fat: 5.0g
Protein: 3.5g
Carbohydrates: 27.1g
Peanut Butter Banana
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 bananas, mashed
½ cup canola oil
½ cup milk
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
Frosting:
½ cup smooth peanut butter
1 cup cream cheese
1 cup powdered sugar
Directions:
1. For the cupcakes, mix the
bananas, canola oil, milk, egg
and vanilla.
2. Stir in the flour, salt and baking
soda then spoon the batter in a
muffin tin lined with muffin
papers.
3. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
4. For the frosting, mix all the
ingredients in a bowl until
creamy and fluffy.
5. Top each chilled cupcake with
frosting and serve them fresh.
Ingredients:
1 ¾ cups all-purpose flour
2 tablespoons chia seeds
½ teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1 cup plain yogurt
2 eggs
4 tablespoons milk
1 cup strawberries, sliced
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the oil, yogurt, eggs and
milk and give it a quick mix.
3. Fold in the strawberries then
spoon the batter in 12 muffin
cups lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 2-
minutes or until well risen and
golden brown.
5. Allow the muffins to cool down
before serving.
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup sultanas
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
2 eggs
½ cup light brown sugar
1/3 cup canola oil
2 cups crushed pineapple
Directions:
1. Mix the flour, salt, baking soda
and sultanas in a bowl.
2. Add the cayenne pepper and
ginger then stir in the rest of the
ingredients and give it a quick
mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled or
store them in an airtight
container.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain yogurt
1 orange, zested and juice
½ cup canola oil
1 egg
¼ cup candied orange peel, chopped
Directions:
1. Mix the flour, baking powder
and salt in a bowl.
2. Add the yogurt, orange zest,
orange juice, oil and egg and
mix well.
3. Fold in the orange peel then
spoon the batter in a muffin tin
lined with your favorite muffin
papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
2 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon powder
1 cup muesli
2 eggs
½ cup canola oil
1 ½ cups milk
2 red apples, cored and diced
Directions:
1. Mix the flour, salt, baking
powder, cinnamon and muesli
in a bowl.
2. Add the eggs, canola oil and
milk and mix well with a
spatula.
3. Fold in the apples then spoon
the batter in a muffin tin lined
with your favorite muffin
papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
well risen and golden brown.
5. Serve the muffins chilled or
store them in an airtight
container.
Nutritional information per serving
Calories: 182
Fat: 8.4g
Protein: 4.0g
Carbohydrates: 23.5g
Apple Cranberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 ¾ cups all-purpose flour
½ cup light brown sugar
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder
½ cup butter, melted
½ cup milk
1 egg
1 teaspoon vanilla extract
1 red apple, cored and diced
½ cup dried cranberries
Directions:
1. Mix the flour, sugar, baking
soda, salt and cinnamon in a
bowl.
2. Stir in the butter, milk, egg and
vanilla and give it a quick mix.
3. Fold in the apple and
cranberries and spoon the batter
in a muffin tin lined with your
favorite muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until well risen
and golden.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 179
Fat: 8.4g
Protein: 2.8g
Carbohydrates: 22.9g
Apricot Rosemary Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup rolled oats
½ cup ground almonds
1 teaspoon dried rosemary
½ cup honey
½ cup plain yogurt
¼ cup milk
1 egg
½ cup dried apricots, chopped
Directions:
1. Mix the flour, salt, baking
powder, oats, almonds and
rosemary in a bowl.
2. Stir in the honey, yogurt, milk
and egg and mix well then fold
in the apricots.
3. Spoon the batter in a muffin pan
lined with your favorite muffin
papers and bake in the
preheated oven at 350F for 20-
25 minutes or until well risen
and golden brown.
4. Serve the muffins chilled.
Ingredients:
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup white sugar
1 egg
½ cup canola oil
1 cup whole milk
1 teaspoon vanilla extract
Directions:
1. Mix the flour, sugar, salt, baking
powder and baking soda in a
bowl.
2. Stir in the egg, oil, milk and
vanilla and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden.
4. Serve the muffins chilled.
Ingredients:
1 cup beetroot puree
1 egg
½ cup buttermilk
½ cup canola oil
½ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup fresh raspberries
Directions:
1. Mix the beetroot puree, egg,
buttermilk and oil in a bowl.
2. Add the sugar and vanilla and
mix well then fold in the flour,
salt and baking powder.
3. Fold in the raspberries then
spoon the batter in a muffin tin
lined with baking muffin
papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon powder
2/3 cup light brown sugar
½ cup butter, melted
2 eggs
½ cup milk
1 teaspoon vanilla extract
1 apple, cored and diced
1 pear, cored and diced
½ cup butternut squash cubes
Directions:
1. Mix the flour, salt, baking
powder, cinnamon and sugar in
a bowl.
2. Add the butter, eggs, milk and
vanilla and mix well.
3. Fold in the apple, pear and
butternut squash cubes.
4. Spoon the batter in a muffin tin
lined with baking muffin
papers.
5. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden.
6. Serve the muffins chilled.
Nutritional information per serving
Calories: 208
Fat: 8.9g
Protein: 3.6g
Carbohydrates: 29.1g
Sultana Bran Muffins
Time: 1 hour
Servings: 12
Ingredients:
¾ cup wheat bran
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ cup shredded coconut
½ teaspoon cinnamon powder
½ teaspoon salt
2 bananas, mashed
1 egg
¾ cup plain yogurt
¼ cup olive oil
1 teaspoon vanilla extract
½ cup sultanas
Directions:
1. Mix the wheat bran, flour,
baking powder, coconut,
cinnamon and salt in a bowl.
2. Stir in the bananas, egg, yogurt,
olive oil and vanilla.
3. Fold in the sultanas then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
1 cup all-purpose flour
1 cup wheat flour
½ teaspoon cinnamon powder
½ teaspoon salt
2 teaspoons baking powder
2 bananas, mashed
2 eggs
1 cup plain yogurt
½ cup canola oil
1 cup fresh blueberries
Directions:
1. Mix the flours, cinnamon, salt
and baking powder in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Fold in the blueberries then
spoon the batter in a muffin tin
lined.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
3 bananas, mashed
½ cup light brown sugar
2 eggs
½ cup plain yogurt
¼ cup butter, melted
1 cup all-purpose flour
1 cup ground walnuts
½ teaspoon salt
1 ½ teaspoons baking powder
½ cup walnuts, chopped
Directions:
1. Mix the bananas, sugar, eggs,
yogurt and butter and mix well.
2. Fold in the flour, walnuts, salt
and baking powder.
3. Fold in the walnuts then spoon
the batter in a muffin tin lined
with muffin papers and bake in
the preheated oven at 350F for
20 minutes or until well risen
and golden.
4. Serve the muffins chilled.
Ingredients:
2 eggs
1 cup buttermilk
½ cup brewed coffee
¼ cup canola oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup cherries, pitted
Directions:
1. Mix the eggs, buttermilk,
coffee, oil and vanilla and mix
well.
2. Fold in the flour, cocoa
powder, baking soda, baking
powder and salt then add the
cherries and mix them in gently.
3. Spoon the batter in a muffin tin
lined with baking muffin papers
and bake in the preheated oven
at 350F for 20 minutes or until
well risen.
4. Serve the muffins chilled.
Ingredients:
2 cups all-purpose flour
½ cup white sugar
¼ teaspoon salt
1 teaspoon baking soda
2 eggs
1 ½ cups buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
1 mango, peeled and diced
Directions:
1. Mix the flour, sugar, salt and
baking soda in a bowl.
2. Add the eggs, buttermilk, oil
and vanilla and give it a quick
mix.
3. Fold in the mango then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
5. Serve the muffins chilled.
Ingredients:
1/3 cup butter, softened
¾ cup ricotta cheese
1/3 cup white sugar
2 eggs
½ cup milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup raspberries
Directions:
1. Mix the butter, cheese, sugar,
eggs, milk and vanilla in a
bowl.
2. Add the flour, salt and baking
powder then spoon the batter in
a muffin tin lined with muffin
papers.
3. Top each muffin with fresh
raspberries and bake in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
4. Serve the muffins chilled.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
¼ cup shredded coconut
½ cup white chocolate chips
1 cup milk
2 eggs
½ cup canola oil
1 teaspoon vanilla extract
1 cup blueberries
Directions:
1. Mix the flour, baking powder,
salt, sugar, coconut and
chocolate chips in a bowl.
2. Stir in the milk, eggs, canola oil
and vanilla and mix with a
spatula.
3. Fold in the blueberries then
spoon the batter in a muffin tin
lined with baking muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until well risen
and golden brown.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
2 eggs
1/3 cup butter, melted
1 cup milk
1 egg
1 teaspoon vanilla extract
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup caramel sauce
Directions:
1. For the cupcakes, mix the flour,
salt and baking powder in a
bowl.
2. Combine the eggs, butter, milk,
egg and vanilla then pour this
mixture over the flour. Give it a
quick mix then spoon the batter
in a muffin tin lined with muffin
papers.
3. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
Allow them to cool down.
4. For the frosting, mix the butter
in a bowl until fluffy. Add the
sugar and vanilla and keep
mixing for 5 minutes.
5. Pipe the frosting over the
cupcakes and drizzle them with
caramel sauce.
6. Serve the cupcakes fresh.
Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 eggs
½ cup canola oil
½ cup applesauce
1 cup grated carrots
½ cup raisins
½ cup shredded coconut
½ cup walnuts, chopped
2 tablespoons chia seeds
Directions:
1. Mix the flour, baking soda,
baking powder and salt in a
bowl.
2. Add the eggs, canola oil and
applesauce and give it a quick
mix.
3. Fold in the carrots, raisins,
walnuts, coconut and chia seeds
then spoon the batter in a muffin
tin lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 259
Fat: 16.2g
Protein: 6.0g
Carbohydrates: 23.7g
Pumpkin Apple Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 ½ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spices
2 eggs
1 cup pumpkin puree
¼ cup milk
½ cup canola oil
½ cup light brown sugar
2 red apples, cored and diced
Directions:
1. Mix the flours, baking soda,
baking powder, salt and spices
in a bowl.
2. Add the eggs, pumpkin puree,
milk, oil and sugar and give it a
quick mix.
3. Fold in the apples then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 215
Fat: 10.2g
Protein: 3.6g
Carbohydrates: 28.2g
Oatmeal Carrot Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ cup light brown sugar
2 eggs
½ cup canola oil
1 cup buttermilk
2 cups grated carrots
½ cup crushed pineapple
Directions:
1. Mix the oats, flour, baking soda,
baking powder, salt, cinnamon,
ginger and sugar in a bowl.
2. Stir in the eggs, oil and
buttermilk and give it a quick
mix.
3. Fold in the carrots and
pineapple then spoon the batter
in a muffin tin lined with muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
5. Serve the muffins chilled.
Ingredients:
Muffins:
2 bananas, mashed
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 tablespoons wheat bran
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder
Streusel:
½ cup butter, chilled
1 cup all-purpose flour
2 tablespoons dark brown sugar
¼ teaspoon salt
Directions:
1. For the muffins, mix the
bananas, eggs and buttermilk in
a bowl.
2. Stir in the flour, wheat bran,
baking soda, salt and cinnamon
and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. For the streusel, mix all the
ingredients in a bowl until
grainy.
5. Top each muffin with the
streusel and bake in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
6. Serve the muffins chilled.
Ingredients:
1 cup pumpkin puree
¼ cup canola oil
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup oat flour
¼ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground star anise
½ cup dark chocolate chips
Directions:
1. Mix the pumpkin puree, oil,
eggs and vanilla in a bowl and
mix well.
2. Fold in the flours, salt, baking
soda and spices.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until well risen
and golden brown.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 155
Fat: 7.1g
Protein: 3.6g
Carbohydrates: 19.8g
Bran Flax Blueberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 ½ cups all-purpose flour
½ cup ground flax seeds
½ cup oat bran
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 eggs
½ cup canola oil
1 teaspoon vanilla extract
1 cup grated carrots
1 red apple, peeled and grated
½ cup raisins
1 cup blueberries
Directions:
1. Mix the flour, flax seeds, oat
bran, baking powder and salt in
a bowl.
2. Add the milk, eggs, canola oil
and vanilla and give it a quick
mix.
3. Fold in the carrots, apple,
raisins and blueberries then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until the muffins pass
the toothpick test.
5. Serve the muffins chilled.
Ingredients:
2 eggs
½ cup applesauce
½ cup canola oil
2 bananas, mashed
½ cup light brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup strawberries, sliced
Directions:
1. Mix the eggs, applesauce,
canola oil, bananas, sugar and
vanilla in a bowl.
2. Add the flour, baking soda and
baking powder and mix quickly.
3. Fold in the strawberries then
spoon the batter in a muffin tin
lined with baking muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 20-
25 minutes or until they pass the
toothpick test.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 217
Fat: 10.1g
Protein: 3.4g
Carbohydrates: 28.7g
Honey Pumpkin Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup pumpkin puree
½ cup honey
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
1 cup oat flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons pumpkin seeds
Directions:
1. Mix the honey, pumpkin puree,
vanilla and eggs in a bowl.
2. Add the rest of the ingredients
then pour the batter in a muffin
tin lined with muffin papers of
your desire.
3. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
4. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
½ cup cocoa powder
1 cup white sugar
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
¼ cup canola oil
1 teaspoon vanilla extract
1 cup buttermilk
1 cup walnuts, chopped
½ cup dark chocolate chips
Directions:
1. Mix the flour, cocoa powder,
sugar, baking soda, baking
powder and salt in a bowl.
2. Add the eggs, oil, vanilla and
buttermilk and give it a quick
mix.
3. Fold in the walnuts and
chocolate chips then pour the
batter in a muffin tin lined with
your favorite muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Serve the muffins chilled.
Ingredients:
Muffins:
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup light brown sugar
¼ cup white sugar
2 eggs
1 cup buttermilk
¼ cup canola oil
2 rhubarb stalks, sliced
Streusel:
½ cup butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1 pinch salt
Directions:
1. For the muffins, mix the flour,
baking soda, baking powder,
salt and sugars in a bowl.
2. Add the eggs, buttermilk and oil
and mix with a spatula.
3. Fold in the rhubarb then spoon
the batter in a muffin tin lined
with baking muffin papers.
4. For the streusel, mix the
ingredients in a bowl until
grainy. Spread the streusel over
each muffin.
5. Bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
6. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
½ cup cocoa powder
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon cinnamon powder
½ teaspoon salt
1 egg
½ cup canola oil
¼ cup buttermilk
1 cup grated zucchinis
½ cup walnuts, chopped
Directions:
1. Mix the flour, cocoa powder,
sugar, baking soda, cinnamon
and salt in a bowl.
2. Stir in the egg, canola oil,
buttermilk and zucchinis then
fold in the walnuts.
3. Pour the batter in a muffin tin
lined with your favorite muffin
papers and bake in the
preheated oven at 350F for 20
minutes or until well risen and
fragrant.
4. Allow the muffins to cool in the
pan before serving.
Nutritional information per serving
Calories: 233
Fat: 13.2g
Protein: 4.2g
Carbohydrates: 27.5g
Moist Banana Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
3 bananas, mashed
2 eggs
½ cup canola oil
1 teaspoon vanilla extract
½ cup dark chocolate chips
Directions:
1. Mix the flour, baking soda,
baking powder and sugar in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Fold in the chocolate chips then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and fragrant.
5. Serve the muffins chilled or
store them in an airtight
container.
Ingredients:
1 cup cooked quinoa
¼ cup canola oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
¾ cups light brown sugar
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
Directions:
1. Mix the quinoa, canola oil, egg,
buttermilk and vanilla in a
bowl.
2. Stir in the sugar and mix well
then add the flour, salt, baking
powder and baking soda.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen.
5. Allow to cool down before
serving.
Ingredients:
2 eggs
3 bananas, mashed
½ cup applesauce
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup walnuts, chopped
Directions:
1. Mix the eggs, bananas and
applesauce in a bowl.
2. Add the flour, salt and baking
soda then stir in the walnuts.
3. Spoon the batter in a muffin tin
lined with your favorite muffin
papers and bake in the
preheated oven at 350F for 20
minutes.
4. Serve the muffins chilled.
Ingredients:
¾ cup butter, softened
¾ cup light brown sugar
2 eggs
¼ cup buttermilk
½ cup pumpkin puree
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon ground ginger
½ cup white sugar
1 teaspoon cinnamon powder
Directions:
1. Mix the butter and brown sugar
in a bowl until pale and light.
2. Add the eggs, buttermilk and
pumpkin puree and mix well.
3. Fold in the flour, salt, baking
powder and ginger then spoon
the batter in a muffin tin lined
with your favorite muffin
papers.
4. Mix the sugar and cinnamon in
a bowl. Top each muffin with
the cinnamon sugar and bake in
the preheated oven at 350F for
20 minutes or until well risen
and golden brown.
5. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
½ cup oat bran
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon powder
½ cup butter, melted
½ cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup blackberries
Directions:
1. Mix the flour, oat bran, baking
powder, salt and cinnamon in a
bowl.
2. In a different bowl, combine the
butter, sugar, eggs, buttermilk
and vanilla. Pour this mixture
over the dry ingredients and
give them a quick whisk.
3. Fold in the blackberries then
spoon the batter in a muffin tin
lined with your favorite muffin
papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden.
5. Serve the muffins chilled.
Ingredients:
1 cup rolled oats
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon cinnamon powder
½ teaspoon ground ginger
1 cup golden raisins
½ cup olive oil
2 eggs
1 cup milk
1 cup grated carrots
1 banana, mashed
½ cup shredded coconut
Directions:
1. Mix the oats, flour, baking
powder, salt and spices in a
bowl. Stir in the raisins and
coconut.
2. Add the olive oil, eggs, milk,
carrots and banana and mix
with a spatula.
3. Spoon the batter in a muffin tin
lined with your favorite muffin
papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
well risen and the muffins pass
the toothpick test.
5. Serve the muffins chilled.
Ingredients:
2 cups all-purpose flour
2 tablespoons cocoa powder
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup canola oil
¾ cup light brown sugar
½ cup milk
2 eggs
1 teaspoon vanilla extract
Directions:
1. Mix the flour, cocoa powder,
salt and baking powder.
2. Mix the sugar and oil in a bowl
for 2 minutes. Add the eggs,
vanilla and milk and mix well.
3. Fold in the flour then spoon the
batter in a muffin tin lined with
muffin papers of your desire.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
they pass the toothpick test.
5. Serve the muffins chilled.
Ingredients:
2 eggs
1 cup light brown sugar
1 teaspoon vanilla extract
1 cup butter, melted
½ cup all-purpose flour
1 ½ cups pecans, chopped
¼ teaspoon salt
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and double in
volume.
2. Add the vanilla and melted
butter and mix well.
3. Fold in the flour, pecans and
salt then spoon the batter in a
muffin tin lined with muffin
papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
golden brown.
5. Serve the muffins chilled.
Ingredients:
2 cups all-purpose flour
1 tablespoon matcha powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted
2 eggs
1 cup milk
1 cup white sugar
1 cup strawberries, sliced
Directions:
1. Mix the flour, matcha powder,
baking powder, baking soda
and salt in a bowl.
2. Stir in the butter, eggs, milk and
sugar and give it a quick whisk.
3. Fold in the strawberries then
spoon the batter in a muffin tin
lined with your favorite muffin
papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
they pass the toothpick test.
5. Serve the muffins chilled or
store them in an airtight
container.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ cup light brown sugar
2 eggs
1 cup milk
½ cup butter, melted
1 apple, cored and diced
1 pear, cored and diced
½ cup dried cranberries
Directions:
1. Mix the flour, baking powder,
baking soda, salt, cinnamon,
ginger and sugar in a bowl.
2. Add the eggs, milk and butter
and give it a quick mix.
3. Fold in the apple, pear and
cranberries then spoon the
batter in a muffin pan lined with
muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and fragrant.
5. Allow the muffins to cool down
before serving.
Ingredients:
2 bananas, mashed
½ cup light brown sugar
2 eggs
½ cup milk
1 teaspoon vanilla extract
½ cup canola oil
2 cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup shredded coconut
1 cup rolled oats
Directions:
1. Mix the bananas, sugar, eggs,
milk, vanilla and oil in a bowl.
2. Stir in the flour, salt, baking
powder and coconut and mix
with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers and
top each muffin with rolled
oats.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
2 eggs
½ cup light brown sugar
2 tablespoons molasses
1 teaspoon vanilla extract
¼ cup butter, melted
1 cup buttermilk
1 ½ cups all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
2 teaspoons baking powder
2 bananas, sliced
Directions:
1. Mix the eggs and sugar in a
bowl until pale and light. Add
the molasses and vanilla and
mix well.
2. Stir in the butter and buttermilk
then add the flour, cocoa
powder, salt and baking
powder.
3. Fold in the banana slices and
spoon the batter in a muffin tin
lined with your favorite muffin
papers.
4. Bake in the preheated oven at
350F for 15-20 minutes. When
done, allow them to cool in the
pan before serving.
Ingredients:
2 eggs
½ cup light brown sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups all-purpose flour
½ cup oat flour
¼ teaspoon salt
1 teaspoon baking soda
1 cup grated carrots
½ cup dried cranberries
1 apple, cored and diced
Directions:
1. Mix the eggs and sugar in a
bowl until pale and airy.
2. Add the vanilla and buttermilk
and mix well.
3. Fold in the flours, salt and
baking soda then add the
carrots, cranberries and apple.
4. Spoon the batter in a muffin tin
lined with your favorite muffin
papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
6. Serve the muffins chilled.
Nutritional information per serving
Calories: 129
Fat: 1.3g
Protein: 3.8g
Carbohydrates: 25.0g
Mexican Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 ½ cups all-purpose flour
¼ cup cocoa powder
¾ cup white sugar
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon chili powder
3 bananas, mashed
1 egg
½ cup butter, melted
¼ cup milk
1 cup dark chocolate chips
Directions:
1. Mix the flour, cocoa powder,
sugar, salt, baking powder,
baking soda and chili powder.
2. Add the bananas, egg, butter
and milk and give it a quick
mix.
3. Fold in the chocolate chips then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until well risen
and fragrant.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 257
Fat: 11.3g
Protein: 3.6g
Carbohydrates: 39.4g
Orange Olive Oil Muffins
Time: 1 hour
Servings: 12
Ingredients:
4 eggs
1 cup white sugar
½ cup fresh orange juice
¼ cup olive oil
1 teaspoon vanilla extract
1 tablespoon orange zest
1 cup almond flour
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup sliced almonds
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale.
2. Add the orange juice, oil,
vanilla and orange zest and mix
well.
3. Fold in the flours, salt and
baking powder then spoon the
batter in a muffin tin lined with
baking muffin papers.
4. Top each muffin with sliced
almonds and bake in the
preheated oven at 350F for 15-
20 minutes or until well risen
and golden brown.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 200
Fat: 8.9g
Protein: 4.4g
Carbohydrates: 27.5g
Zucchini Carrot Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup almond flour
½ cup brown rice flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon cinnamon powder
½ cup canola oil
¼ cup maple syrup
1 egg
1 cup grated carrots
1 cup grated zucchinis
½ cup golden raisins
Directions:
1. Mix the flours, salt, baking
powder and cinnamon in a
bowl.
2. Stir in the canola oil, maple
syrup and egg and give it a
quick mix.
3. Fold in the carrots, zucchinis
and raisins then spoon the batter
in a muffin tin lined with muffin
papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 164
Fat: 10.8g
Protein: 1.8g
Carbohydrates: 16.3g
Persimmon Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 ½ cups all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon cinnamon powder
2 eggs
½ cup butter, melted
¾ cup buttermilk
1 teaspoon vanilla extract
2 persimmon fruits, diced
Directions:
1. Mix the flours, salt, baking
powder, ginger and cinnamon in
a bowl.
2. Stir in the eggs, butter,
buttermilk and vanilla and give
it a quick mix.
3. Fold in the persimmon then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled or
store them in an airtight
container for up to 4 days.
Nutritional information per serving
Calories: 182
Fat: 8.7g
Protein: 3.8g
Carbohydrates: 22.4g
Sour Cream Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup butter, softened
1 ½ cups sour cream
1 teaspoon vanilla extract
Directions:
1. Mix the butter, vanilla and sour
cream in a bowl until creamy.
2. Add the flour, salt and baking
powder then spoon the batter in
a muffin tin lined with baking
muffin papers.
3. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
4. Serve the muffins chilled.
Ingredients:
1 cup whole wheat flour
½ cup wheat bran
½ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 ½ cups buttermilk
¼ cup canola oil
½ cup light brown sugar
½ cup walnuts
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
Directions:
1. Mix the flours, bran, baking
powder and salt in a bowl.
2. Add the eggs, buttermilk, oil,
sugar, walnuts and seeds and
mix with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
4. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
¼ cup wheat bran
¼ teaspoon salt
1 ½ teaspoons baking powder
2 tablespoons chia seeds
½ cup shredded coconut
1 egg
1 cup buttermilk
1 cup crushed pineapple
1 mango, peeled and diced
Directions:
1. Mix the flour, wheat bran, salt,
baking powder, chia seeds and
coconut in a bowl.
2. Add the egg, buttermilk and
pineapple and mix well.
3. Fold in the mango then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon salt
2 eggs
½ cup light brown sugar
½ cup milk
1 cup pumpkin puree
¼ cup canola oil
1 teaspoon vanilla extract
½ cup dark chocolate chips
Frosting:
1 cup heavy cream
2 cups white chocolate chips
1 teaspoon vanilla extract
2 tablespoons butter
Directions:
1. For the cupcakes, mix the flour,
baking powder, baking soda,
spices and salt in a bowl.
2. Mix the eggs and sugar in a
bowl until fluffy and pale.
3. Add the milk, pumpkin puree,
canola oil and vanilla and mix
well.
4. Fold in the flour mixture then
spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until the
cupcakes pass the toothpick
test.
6. Allow them to cool in the pan.
7. For the frosting, bring the cream
to the boiling point. Remove
from heat and stir in the
chocolate. Mix until melted and
smooth.
8. Add the vanilla and butter and
mix well.
9. Allow to cool completely then
whip the cream until fluffy and
pale.
10. Top the cupcakes with the
frosting and decorate with a
dusting of cinnamon powder.
Ingredients:
¾ cup butter
1 ½ cups dark chocolate chips
4 eggs
1 cup light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Melt the butter and chocolate in
a heatproof bowl over a hot
water bath. Allow to cool down
slightly.
2. Mix the eggs and sugar in a
bowl until fluffy and pale. Add
the vanilla then stir in the
chocolate mixture.
3. Fold in the flour, baking soda
and salt then spoon the batter in
a muffin tin lined with muffin
papers.
4. Bake in the preheated oven at
350F for 10-15 minutes or until
set.
5. Allow to cool in the pan then
serve.
Nutritional information per serving
Calories: 278
Fat: 17.1g
Protein: 4.1g
Carbohydrates: 30.0g
Lemon Chia Seed Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 tablespoons chia seeds
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain yogurt
½ cup coconut oil, melted
1 teaspoon vanilla extract
1 cup white sugar
2 eggs
Directions:
1. Mix the chia seeds, flour,
baking powder, baking soda
and salt in a bowl.
2. Add the yogurt, coconut oil,
vanilla, sugar and eggs and give
it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Serve the muffins chilled.
Ingredients:
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
½ cup apricot jam
¼ cup canola oil
1 tablespoon orange zest
2 eggs
1 cup raspberries
Directions:
1. Mix the flour, cornmeal, sugar,
baking powder and salt in a
bowl.
2. Stir in the buttermilk, apricot
jam, oil, orange zest and eggs
and mix well.
3. Fold in the raspberries then
spoon the batter in a muffin tin
lined with baking muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
5. Allow the muffins to cool in the
pan before serving.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup butter, melted
1 cup sour cream
½ cup white sugar
1 teaspoon vanilla extract
2 peaches, pitted and diced
Directions:
1. Mix the butter, sour cream,
sugar and vanilla in a bowl
until creamy.
2. Add the flour, baking powder
and salt then fold in the
peaches.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
4. Serve the muffins chilled.
Ingredients:
½ cup butter, softened
2 eggs
1 cup buttermilk
1 ½ teaspoons grated ginger
1 teaspoon vanilla extract
½ cup light brown sugar
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
Directions:
1. Mix the butter, eggs, buttermilk,
ginger and vanilla in a bowl.
2. Stir in the sugar and mix well.
3. Fold in the flour, salt and
baking powder then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 cup butter, softened
2/3 cup white sugar
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
½ cup sour cream
1 3/4 cups all-purpose flour
1 cup cocoa powder
¼ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
Frosting:
1 cup butter, softened
1 cup evaporated milk
1 cup light brown sugar
2 cups shredded coconut
1 cup sliced almonds
½ cup pecans, chopped
Directions:
1. For the cupcakes, mix the
butter, sugars and vanilla in a
bowl until fluffy and pale.
2. Add the eggs, one by one, and
mix well then stir in the
buttermilk and sour cream.
3. Fold in the flour, cocoa
powder, salt, baking powder
and baking soda.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes.
6. For the frosting, mix the butter,
sugar and evaporated milk in a
bowl until creamy and fluffy.
7. Add the coconut, almonds and
pecans and mix well.
8. Spoon the frosting over each
cupcake and serve them fresh.
Ingredients:
Cupcakes:
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup buttermilk
1 ½ cups all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup smooth peanut butter
1 cup powdered sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 tablespoons heavy cream
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy and pale.
2. Add the eggs and mix well then
stir in the vanilla, sour cream
and buttermilk.
3. Fold in the flour, cocoa
powder, salt and baking
powder then spoon the batter in
a muffin tin lined with muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes.
5. Allow the cupcakes to cool
down.
6. For the frosting, mix the peanut
butter, butter and sugar in a
bowl until fluffy and pale.
7. Add the vanilla and cream and
continue whipping for 5 minutes
until fluffy and airy.
8. Decorate the cupcakes with the
peanut butter frosting.
9. Serve the cupcakes fresh.
Nutritional information per serving
Calories: 363
Fat: 23.3g
Protein: 7.7g
Carbohydrates: 35.0g
Orange Glazed Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup butter, softened
¼ cup molasses
1 cup light brown sugar
1 cup sour cream
1 tablespoon orange zest
1 teaspoon grated ginger
2 eggs
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ cup candied ginger, chopped
Glaze:
1 teaspoon vanilla extract
1 tablespoon orange juice
1 cup powdered sugar
Directions:
1. For the cupcakes, mix the
butter, molasses and sugar in a
bowl until creamy and pale.
2. Add the sour cream, orange
zest, ginger and eggs and mix
well.
3. Fold in the flour, salt, baking
soda, baking powder,
cinnamon, ginger and cloves.
4. Fold in the ginger and mix with
a spatula.
5. Spoon the batter in a muffin tin
lined with baking muffin
papers.
6. Bake in the preheated oven at
350F for 20 minutes or until
well risen and fragrant.
7. Allow them to cool down in the
pan.
8. For the glaze, mix all the
ingredients in a bowl.
9. Drizzle the glaze over the
cupcakes and serve them fresh.
Nutritional information per serving
Calories: 304
Fat: 12.7g
Protein: 3.8g
Carbohydrates: 44.6g
Brown Butter Banana
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup butter
¾ cup light brown sugar
4 bananas, mashed
1/2 cup milk
2 eggs
1 cup ground walnuts
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon baking powder
Directions:
1. Place the butter in a saucepan
and place over medium flame.
Cook the butter until it begins to
turn golden brown, slightly
caramelized.
2. Mix the butter, sugar, milk and
eggs in a bowl.
3. Stir in the walnuts, flour, baking
soda, salt and baking powder.
4. Spoon the batter in a muffin tin
lined with special muffin
papers and bake in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
5. Serve the muffins chilled.
Ingredients:
1 cup dried cranberries
½ cup eggnog
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup light brown sugar
½ cup butter, softened
1 cup eggnog
2 eggs
1 teaspoon vanilla extract
Directions:
1. Mix the cranberries and eggnog
in a bowl and place aside to
soak up.
2. Mix the butter, sugar, eggnog,
eggs and vanilla in a bowl until
creamy.
3. Fold in the flour and mix well
then add the cranberries.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
6. Serve the muffins chilled.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup light brown sugar
2 tablespoons ground flaxseeds
½ cup canola oil
1 cup almond milk
½ cup soy yogurt
1 teaspoon vanilla extract
1 cup blueberries
Directions:
1. Mix the flour, baking powder,
salt and sugar in a bowl.
2. Stir in the flaxseeds then add
the canola oil, almond milk, soy
yogurt and vanilla.
3. Fold in the blueberries then
spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Serve the muffins chilled.
Ingredients:
1 cup whole wheat flour
½ cup quinoa flour
¼ cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
2 tablespoons sunflower seeds
1 cup plain yogurt
¼ cup butter, melted
2 eggs
¼ cup white sugar
1 cup cranberries
Directions:
1. Mix the flours, salt, baking
powder, sunflower seeds in a
bowl.
2. Add the yogurt, eggs, sugar and
butter and give it a quick mix.
3. Fold in the cranberries then
spoon the batter in a muffin tin
lined with baking muffin
papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden.
5. Allow to cool down before
serving.
Nutritional information per serving
Calories: 149
Fat: 5.7g
Protein: 5.2g
Carbohydrates: 18.1g
Orange Pecan Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup white sugar
¼ teaspoon cinnamon
2 eggs
6 tablespoons butter, melted
½ cup milk
¼ cup fresh orange juice
1 tablespoon orange zest
1 cup pecans, chopped
½ cup dried cranberries
Directions:
1. Mix the flour, salt, baking
powder, sugar and cinnamon in
a bowl.
2. Add the eggs, butter, milk,
orange juice and orange zest
and give it a quick mix.
3. Fold in the pecans and
cranberries then spoon the
batter in a muffin tin lined with
baking muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden.
5. Allow to cool down before
serving.
Ingredients:
½ cup butter, melted
2 eggs
4 bananas, mashed
½ cup light brown sugar
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup dates, pitted and chopped
Directions:
1. Mix the butter, eggs, bananas
and sugar in a bowl.
2. Add the flour, baking powder
and salt and mix quickly.
3. Fold in the dates then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. Allow to cool down before
serving.
Ingredients:
3 bananas, mashed
2/3 cup white sugar
1 teaspoon vanilla extract
2 eggs
½ cup sour cream
½ cup coconut oil, melted
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
Directions:
1. Mix the bananas, sugar, vanilla,
eggs, sour cream and coconut
oil in a bowl.
2. Add the flour, salt and baking
powder and mix quickly.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until the
muffins pass the toothpick test.
5. Serve the muffins chilled.
Ingredients:
2 eggs
¾ cup white sugar
1 teaspoon vanilla extract
½ cup canola oil
2/3 cup sour cream
1 ½ cups all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup blueberries
Directions:
1. Mix the eggs and sugar in a
bowl until double in volume.
Stir in the vanilla and oil and
mix well then add the sour
cream and give it a good mix.
2. Fold in the flour, cornstarch,
salt and baking powder then
fold in the blueberries.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Serve the muffins chilled.
Ingredients:
1 cup spelt flour
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon baking soda
1 egg
½ cup plain yogurt
¼ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 cup grated zucchinis
2 tablespoons chia seeds
Directions:
1. Mix the spelt flour, wheat flour,
salt and baking soda in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20-25 minutes or until
a toothpick inserted in the
center comes out clean.
4. Allow to cool down before
serving.
Ingredients:
½ cup coconut oil
½ cup light brown sugar
1 teaspoon vanilla extract
2 eggs
½ cup apple cider
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder
2 red apples, cored and diced
1 cup powdered sugar
1 tablespoon lemon juice
Directions:
1. Mix the coconut oil and sugar in
a bowl for 2 minutes. Add the
eggs and vanilla and mix well.
2. Stir in the apple cider then fold
in the flour, baking powder,
baking soda, salt and cinnamon
and mix with a spatula.
3. Fold in the apples then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
set and golden brown.
5. For the glaze, mix the lemon
juice and sugar in a bowl.
6. Drizzle the mixture over the
muffins and serve chilled.
Ingredients:
1 cup grated zucchinis
1 apple, cored and grated
½ cup almond butter, softened
¼ cup honey
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon salt
1 ½ teaspoons baking powder
Directions:
1. Mix the zucchinis, apples,
almond butter, honey, eggs and
vanilla in a bowl.
2. Stir in the flour, cinnamon,
ginger, cardamom, salt and
baking powder.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 15-20 minutes or until
they pass the toothpick test.
4. Allow to cool down before
serving.
Nutritional information per serving
Calories: 167
Fat: 6.8g
Protein: 4.9g
Carbohydrates: 22.6g
Oatmeal Cranberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 bananas, mashed
2 eggs
¼ cup milk
¼ cup olive oil
¼ cup light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons ground flaxseeds
1 cup rolled oats
2 teaspoons baking powder
¼ teaspoon salt
1 cup fresh cranberries
¼ cup candied orange peel, diced
Directions:
1. Mix the bananas, eggs, milk,
olive oil, sugar and vanilla in a
bowl.
2. Fold in the flour, flaxseeds,
oats, baking powder and salt
then add the cranberries and
orange peel.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
fragrant and well risen.
5. Allow to cool in the pan before
serving.
Ingredients:
Muffins:
2 cups all-purpose flour
½ cup oat flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spices
1 ¼ cups pumpkin puree
2 eggs
¼ cup canola oil
2 apples, peeled and diced
Streusel:
½ cup all-purpose flour
1 pinch salt
2 tablespoons dark brown sugar
¼ cup rolled oats
¼ cup butter
Directions:
1. For the muffins, mix the flours,
sugar, baking soda, baking
powder, salt and spices in a
bowl.
2. Add the pumpkin puree, eggs,
canola oil and apples and give
it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
fragrant and well risen.
5. Allow to cool down before
serving.
Ingredients:
1 ½ cups almond flour
½ cup tapioca flour
1 teaspoon cinnamon powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
3 eggs
½ cup coconut milk
¼ cup coconut oil, melted
¼ cup honey
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 red apples, cored and diced
Directions:
1. Mix the flours, cinnamon,
baking soda, baking powder
and salt in a bowl.
2. Add the eggs and the rest of the
ingredients and mix well.
3. Spoon the batter in a muffin tin
lined with baking muffin papers
then bake in the preheated oven
at 350F for 20 minutes or until
golden brown and well risen.
4. Serve the muffins chilled.
Ingredients:
½ cup brown butter
2 eggs
¾ cup milk
¾ cup white sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup dark chocolate chips
Directions:
1. Mix the brown butter and sugar
in a bowl until creamy. Add the
eggs and milk and mix well then
stir in the flour, baking powder
and salt.
2. Spoon the batter in a muffin tin
lined with muffin papers.
3. Top with chocolate chips and
bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
4. When done, allow to cool in the
pan before serving.
Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 eggs
1 teaspoon vanilla extract
1 ½ cups pumpkin puree
½ cup coconut oil, melted
½ cup Nutella
Directions:
1. Mix the flour, sugar, baking
powder, baking soda, salt,
cinnamon, nutmeg and ginger.
2. Add the eggs, vanilla, pumpkin
puree and coconut oil and give
it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Drop a spoonful of Nutella on
top of each muffin then swirl it
with a toothpick.
5. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
6. Serve the muffins chilled.
Ingredients:
Muffins:
½ cup butter, melted
2 eggs
½ cup milk
1 cup white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 cup ground pecans
1 ½ teaspoons baking powder
1 cup fresh cranberries
Streusel:
½ cup whole wheat flour
¼ cup butter, chilled
2 tablespoons brown sugar
Directions:
1. For the muffins, mix the butter,
eggs, milk, sugar and vanilla in
a bowl.
2. Stir in the flour, salt, pecans
and baking powder then fold in
the cranberries.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. For the streusel, mix all the
ingredients in a bowl until
grainy.
5. Top each muffin with streusel
and bake in the preheated oven
at 350F for 20 minutes or until
golden brown and well risen.
6. Serve the muffins chilled.
Ingredients:
Cupcakes:
1 cup all-purpose flour
¾ cup whole wheat flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
½ cup brown butter
¼ cup coconut oil, melted
¾ cup light brown sugar
2 eggs
½ cup buttermilk
2 bananas, mashed
Frosting:
1 cup butter, softened
2 cups powdered sugar
½ teaspoon cinnamon powder
Directions:
1. For the cupcakes, mix the
flours, salt, baking soda and
baking powder in a bowl.
2. In a different bowl, mix the
butter, coconut oil and sugar in
a bowl until fluffy and creamy.
3. Add the eggs and mix well then
stir in the buttermilk and
bananas.
4. Fold in the flour then spoon the
batter in a muffin tin lined with
muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
fragrant and golden.
6. Allow to cool in the pan.
7. For the frosting, mix all the
ingredients in a bowl for 5-7
minutes until pale and fluffy.
8. Top each cupcake with the
butter frosting.
9. Serve chilled.
Ingredients:
2 ¼ cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon powder
½ teaspoon all-spice powder
½ teaspoon ground ginger
¾ cup maple syrup
½ cup canola oil
½ cup milk
1 egg
1 teaspoon vanilla extract
½ cup walnuts, chopped
½ cup dark chocolate chips
Directions:
1. Mix the flour, salt, baking
powder and spices in a bowl.
2. Add the rest of the ingredients
and give it a good mix.
3. Fold in the walnuts and
chocolate chips then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
they pass the toothpick test.
5. Serve the muffins chilled.
Nutritional information per serving
Calories: 285
Fat: 14.3g
Protein: 4.8g
Carbohydrates: 36.0g
Chocolate Pretzel Muffins
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 ¼ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup buttermilk
2 eggs
½ cup brewed coffee
¼ cup canola oil
1 teaspoon vanilla extract
Frosting:
1 cup butter, softened
2 cups powdered sugar
½ cup dark chocolate chips, melted and
chilled
1 cup pretzels, crushed
Directions:
1. For the cupcakes, mix the flour,
cocoa powder, salt and baking
powder in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until the
muffins pass the toothpick test.
5. Allow to cool down.
6. For the frosting, mix the butter
and sugar in a bowl until fluffy
and pale.
7. Stir in the chocolate and mix
well.
8. Top each cupcake with the
frosting and sprinkle with
pretzels.
9. Serve the cupcakes fresh.
Ingredients:
Muffins:
1 ½ cups whole wheat flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
1 cup pumpkin puree
½ cup buttermilk
1 egg
¼ cup coconut oil
Glaze:
2 tablespoons bourbon
1 ½ cups powdered sugar
Directions:
1. For the muffins, mix the dry
ingredients in a bowl.
2. Add the wet ingredients and
give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes.
5. When done, allow to cool in the
pan.
6. For the glaze, mix the
ingredients in a bowl.
7. Drizzle the glaze over each
muffin and serve the muffins
chilled.
Ingredients:
Muffins:
1 cup pumpkin puree
2 eggs
½ cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
½ cup light brown sugar
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 teaspoon pumpkin pie spices
Streusel:
¼ cup brown sugar
½ cup all-purpose flour
2 tablespoons light brown sugar
1 pinch salt
2 tablespoons pumpkin seeds
Directions:
1. For the muffins, mix the wet
ingredients in a bowl.
2. Add the dry ingredients and
give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. For the streusel, combine all the
ingredients in a bowl and mix
until grainy.
5. Spread the streusel over the
muffins and bake in the
preheated oven at 350F for 15-
20 minutes or until they’re
fragrant and well risen.
6. Allow to cool in the pan before
serving.
Ingredients:
2 bananas, mashed
1 egg
¼ cup canola oil
¼ cup buttermilk
½ cup white sugar
1 cup all-purpose flour
½ cup whole wheat flour
¼ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
1 teaspoon baking soda
2 pears, cored and diced
Directions:
1. Mix the bananas, egg, oil,
buttermilk and sugar in a bowl.
2. Add the flours, salt, spices and
baking soda and give it a quick
mix just until incorporated.
3. Fold in the pears then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
golden brown and fragrant.
5. Serve the muffins chilled.
Ingredients:
1 ¼ cups all-purpose flour
¼ cup ground flaxseeds
1 teaspoon pumpkin pie spices
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup pumpkin puree
½ cup buttermilk
1 egg
¼ cup canola oil
1 teaspoon vanilla extract
Directions:
1. Mix the flour, flaxseeds, spices,
baking powder, baking soda
and salt in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Spoon the batter in a muffin tin
lined with special muffin
papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20minutes or until they pass the
toothpick test.
5. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 118
Fat: 5.9g
Protein: 2.8g
Carbohydrates: 13.1g
Eggless Pumpkin Muffins
Time: 1 hour
Servings: 12
Ingredients:
3/4 cup almond milk
1 teaspoon lemon juice
½ cup maple syrup
½ cup coconut oil, melted
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spices
Directions:
1. Mix the wet ingredients in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 15-20 minutes or until
they pass the toothpick test.
4. Serve the muffins chilled.
Ingredients:
½ cup butter, melted
2 eggs
½ cup maple syrup
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
½ cup coconut flour
½ cup sorghum flour
¼ cup tapioca flour
¼ teaspoon salt
1 ½ teaspoons baking powder
¾ cup milk
Directions:
1. Mix the eggs, butter, maple
syrup, sugar and vanilla in a
bowl until creamy.
2. Add the rest of the ingredients
and mix well.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until the
muffins pass the toothpick test.
5. Allow the muffins to cool down
before serving.
Ingredients:
½ cup butter, melted
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups blueberries
½ cup Demerara sugar
Directions:
1. Mix the butter and sugar in a
bowl. Add the eggs and mix
well then stir in the milk and
vanilla.
2. Fold in the flour, baking
powder and salt then add the
blueberries.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Top each muffin with Demerara
sugar and bake in the preheated
oven at 350F for 20 minutes or
until well risen and golden
brown.
5. Allow to cool down before
serving.
Nutritional information per serving
Calories: 223
Fat: 8.8g
Protein: 3.5g
Carbohydrates: 33.5g
Blueberry Cheese Muffins
Time: 1 hour
Servings: 12
Ingredients:
¾ cup butter, melted
1 cup white sugar
2 eggs
1 cup milk
½ cup coconut flour
½ cup sorghum flour
½ cup tapioca flour
¼ cup white rice flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup fresh blueberries
½ cup cream cheese
Directions:
1. Mix the butter, sugar and eggs
in a bowl until creamy.
2. Add the milk and mix well then
stir in the flours, salt and baking
powder.
3. Add the blueberries then spoon
the batter in a muffin tin lined
with baking muffin papers.
4. Top each muffin with a dollop
of cream cheese and bake in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
5. Allow the muffins to cool down
before serving.
Ingredients:
1 cup cream cheese
½ cup butter, softened
2 eggs
¾ cup white sugar
½ cup heavy cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup mixed berries
½ cup sliced almonds
Directions:
1. Mix the cream cheese and
butter in a bowl.
2. Add the sugar and eggs and mix
well. Stir in the cream and
vanilla and give it a good mix.
3. Fold in the flour, salt and
baking powder then add the
berries.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Top the muffins with sliced
almonds and bake in the
preheated oven at 350F for 15-
20 minutes or until well risen
and golden brown.
6. Allow to cool down before
serving.
Ingredients:
Muffins:
½ cup butter, softened
½ cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2/3 cup buttermilk
2 ¼ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon ground ginger
Topping:
2/3 cup white sugar
1 teaspoon cinnamon powder
Directions:
1. For the muffins, mix the butter
and sugar in a bowl.
2. Add the vanilla and eggs and
mix well then stir in the
buttermilk.
3. Fold in the flour, salt, baking
powder and ginger then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
5. For the topping, mix the
ingredients in a bowl.
6. While the muffins are still hot,
dip them in cinnamon sugar.
7. Serve the muffins chilled.
Ingredients:
1 ½ cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 pinch cinnamon powder
½ cup white sugar
½ cup shredded coconut
1 cup ground walnuts
1/3 cup olive oil
1 cup coconut milk
1 egg
1 teaspoon vanilla extract
6 fresh figs, quartered
Directions:
1. Mix the flour, baking powder,
baking soda, salt, cinnamon,
sugar, coconut and walnuts in a
bowl.
2. Add the rest of the ingredients
and mix well.
3. Pour the batter in a muffin tin
lined with muffin papers and
top with figs.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Allow the muffins to cool in the
pan before serving.
Ingredients:
1 ½ cups all-purpose flour
½ cup almond flour
¼ cup cocoa powder
1 ½ teaspoons baking powder
1 cup coconut sugar
1/3 cup coconut oil, melted
1 cup coconut milk
1 teaspoon vanilla extract
½ cup dark chocolate chips
Directions:
1. Mix the flours, cocoa powder,
baking powder and sugar in a
bowl.
2. Add the rest of the ingredient
and give it a quick mix.
3. Fold in the chocolate chips then
spoon the batter in a muffin tin
lined with baking muffin
papers.
4. Bake in the preheated oven at
350F for 20 minutes or until the
muffins pass the toothpick test.
5. Serve the muffins chilled.
Ingredients:
1 ½ cups almond flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons poppy seeds
½ cup white sugar
½ cup butter, melted
2 eggs
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 pinch salt
Directions:
1. Mix the almond flour, baking
powder, salt and poppy seeds
in a bowl.
2. In another bowl, mix the sugar,
butter, eggs, sour cream, lemon
zest and salt. Pour this mixture
over the dry ingredients and
mix well.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
golden brown and well risen.
5. Allow the muffins to cool in the
pan before serving.
Nutritional information per serving
Calories: 159
Fat: 12.8g
Protein: 2.3g
Carbohydrates: 10.2g
Coconut Lemon Chia Seed
Muffins
Time: 1 hour
Servings: 10
Ingredients:
2 tablespoons chia seeds
1 ½ cups almond flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup milk
½ cup honey
4 eggs
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice
Directions:
1. Mix the chia seeds, almond
flour, salt and baking powder in
a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden.
5. Allow the muffins to cool in the
pan before serving.
Ingredients:
Cupcakes:
½ cup butter, softened
1 cup white sugar
2 eggs
¾ cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon powder
½ teaspoon grated ginger
½ teaspoon ground cardamom
¼ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup cream cheese
½ cup butter, softened
3 cups powdered sugar
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and pale.
2. Add the eggs and mix well then
stir in the yogurt and vanilla.
3. Fold in the flour, spices, salt
and baking powder then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20
minutes.
5. For the frosting, mix the cream
cheese and butter in a bowl
until creamy.
6. Add the sugar, gradually, and
mix well for a few minutes until
fluffy.
7. Pipe the frosting over each
cupcake and serve the cupcakes
fresh.
Ingredients:
Cupcakes:
2 cups all-purpose flour
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup butter, softened
1 cup light brown sugar
2 cups sweet potato puree
½ cup crushed pineapple
Frosting:
1 cup butter, softened
2 cups powdered sugar, sifted
1 teaspoon cinnamon powder
Directions:
1. For the cupcakes, sift the flour,
spices, baking soda, baking
powder and salt in a bowl.
2. Mix the butter and sugar in a
different bowl until fluffy and
creamy. Add the sweet potato
puree and pineapple then fold
in the flour.
3. Spoon the batter in a muffin tin
lined with paper liners.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Allow the cupcakes to cool
down.
6. For the frosting, mix the butter
in a bowl until creamy.
7. Add the sugar, ½ cup at a time,
and mix well until fluffy and
pale.
8. Pipe the frosting on top of each
cupcake and sprinkle with
cinnamon powder.
9. Serve the cupcakes fresh.
Ingredients:
2/3 cup butter, softened
2/3 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup buttermilk
1 ½ cups all-purpose flour
½ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
Frosting:
1 cup butter, softened
2 cups powdered sugar
½ teaspoon cinnamon powder
Topping:
2 apples, peeled, cored and diced
¼ cup light brown sugar
1 tablespoon lemon juice
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy and fluffy.
2. Add the eggs and vanilla and
mix well then stir in the
buttermilk.
3. Add the flour, spices, baking
powder, baking soda and salt
then pour the batter in a muffin
tin lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. For the frosting, mix the butter
and sugar in a bowl for 5
minutes until pale and airy. Add
the cinnamon and mix well.
6. Top each cupcake with the
frosting.
7. For the topping, combine the
ingredients in a saucepan and
cook over low heat just until the
apples are tender. Allow to
cool down then top each
cupcake with a spoonfuls of
apple mixture.
8. Serve the cupcakes fresh.
Ingredients:
Cupcakes:
1 large avocado, mashed
2/3 cup coconut sugar
1 cup coconut milk
1 teaspoon vanilla extract
1 egg
2 egg whites
1 cup whole wheat flour
1 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup cocoa powder
Frosting:
1 large avocado, mashed
2 tablespoons coconut oil
¼ cup cocoa powder
2 tablespoons coconut sugar
½ teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the
avocado, coconut sugar,
coconut milk, vanilla, egg and
egg whites in a bowl until
creamy.
2. Add the rest of the ingredients
and mix quickly.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until a
toothpick inserted in the muffins
comes out clean.
5. Allow to cool in the pan.
6. For the frosting, mix all the
ingredients in a blender or food
processor and pulse until well
mixed.
7. Pipe the frosting over each
cupcake and serve fresh.
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup white sugar
2 tablespoons dark brown sugar
½ cup butter, softened
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract
Frosting:
2 egg whites
½ cup white sugar
1 teaspoon vanilla extract
½ cup dark chocolate chips
½ cup crushed graham crackers
Directions:
1. For the cupcakes, mix the flour,
cocoa powder, baking soda,
baking powder and salt in a
bowl.
2. Mix the butter and sugars in a
different bowl until creamy and
pale.
3. Add the eggs, buttermilk and
vanilla and mix well.
4. Fold in the flour mixture then
spoon the batter in a muffin tin
lined with baking muffin
papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
fragrant and golden brown.
6. Allow to cool in the pan.
7. For the frosting, mix the egg
whites, sugar and vanilla in a
bowl and place over a hot
water bath. Keep on heat until
the sugar is melted.
8. Remove from heat and whip
with an electric mixer until
fluffy, stiff and glossy.
9. Top each cupcake with frosting
and sprinkle with chocolate
chips and graham crackers.
10. Serve the cupcakes fresh.
Ingredients:
Cupcakes:
2/3 cup butter, softened
2/3 cup white sugar
½ cup red wine
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup cream cheese
½ cup butter, softened
2 cups powdered sugar
Fig compote:
6 figs, halved
½ cup red wine
¼ cup light brown sugar
1 cinnamon stick
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy. Add the wine, vanilla
and eggs and mix well.
2. Fold in the flour, cocoa
powder, salt and baking
powder and mix with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden.
5. Allow the muffins to cool down
in the pan.
6. For the frosting, mix the butter
and cream cheese in a bowl
until fluffy and pale.
7. Add the sugar, ½ cup at a time
and mix well for 4-5 minutes
until airy.
8. Pipe the frosting over each
cupcake.
9. For the compote, combine the
ingredients in a saucepan and
cook for 5-6 minutes just until
softened.
10. Spoon the compote over each
cupcake and serve fresh.
Ingredients:
Cupcakes:
½ cup buckwheat flour
1 cup shredded coconut
½ cup coconut flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup maple syrup
1 cup sparkling water
¼ cup coconut oil, melted
1 teaspoon vanilla extract
Frosting:
1 cup dates, pitted
½ cup walnuts
2 tablespoons maple syrup
2 tablespoons coconut oil
½ cup pumpkin puree
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
Directions:
1. For the cupcakes, mix the
flours, shredded coconut, cocoa
powder, baking soda and salt in
a bowl.
2. In a different bowl, combine the
maple syrup, sparkling water,
coconut oil and vanilla and mix
well. Add the dry ingredients
and give it a quick mix.
3. Pour the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
4. Allow the cupcakes to cool
down.
5. For the frosting, place the dates
and the remaining ingredients in
a food processor or blender and
pulse until well mixed.
6. Top each cupcake with the
frosting and serve fresh.
Ingredients:
Cupcakes:
½ cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons instant coffee
½ cup buttermilk
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
Frosting:
1 cup milk
¼ cup white sugar
1 pinch salt
1 teaspoon instant coffee
2 tablespoons cornstarch
2 tablespoons cocoa powder
2 tablespoons butter
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy.
2. Add the eggs, one by one, and
mix well then stir in the coffee
powder, buttermilk and vanilla.
3. Add the flour, cocoa powder,
baking soda, baking powder
and salt and mix with a spatula
or whisk.
4. Pour the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Allow to cool down in the pan.
6. For the frosting, bring the milk
to the boiling point in a
saucepan.
7. In a bowl, combine the rest of
the ingredients.
8. Pour in the milk and mix well
then return on low heat and
cook until thickened.
9. Allow the frosting to cool down
then spoon it over each
cupcake.
10. Serve the cupcakes chilled.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
2 egg whites
1 teaspoon vanilla extract
1 cup white sugar
½ cup butter, melted
½ cup heavy cream
1 cup blackberries
Directions:
1. Mix the flour, baking powder
and salt in a bowl.
2. Whip the eggs, egg whites,
vanilla and sugar until fluffy
and pale.
3. Add the butter and mix well
then stir in the cream.
4. Fold in the flour then add the
blackberries.
5. Spoon the batter in a muffin tin
lined with muffin papers.
6. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
7. Allow the muffins to cool down
before serving.
Nutritional information per serving
Calories: 244
Fat: 10.5g
Protein: 4.0g
Carbohydrates: 34.4g
Nutella Peanut Butter
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup smooth peanut butter
¼ cup butter, softened
¾ cup light brown sugar
1 teaspoon vanilla extract
2 eggs
½ cup buttermilk
1 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup Nutella
Directions:
1. For the cupcakes, mix the
peanut butter, butter, sugar and
vanilla in a bowl until creamy.
2. Add the eggs and buttermilk and
mix well.
3. Fold in the rest of the
ingredients then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
5. When chilled, top with Nutella
and serve fresh.
Ingredients:
Cupcakes:
1 cup light brown sugar
½ cup butter, softened
½ cup heavy cream
1 teaspoon vanilla extract
2 tablespoons bourbon
3 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup butter, softened
½ cup dark brown sugar
1 cup powdered sugar
Directions:
1. For the cupcakes, mix the sugar
and butter in a bowl until
creamy.
2. Add the cream, vanilla and
bourbon and mix well.
3. Stir in the eggs and give it a
good mix.
4. Fold in the flour, salt and
baking powder then spoon the
batter in a muffin tin lined with
muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
6. Allow to cool in the pan.
7. For the frosting, mix all the
ingredients in a bowl for 5-7
minutes or until fluffy and pale.
8. Top the cupcakes with the
frosting and serve them fresh.
Ingredients:
Cupcakes:
½ cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup buttermilk
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
¼ teaspoon ground star anise
¼ teaspoon ground cardamom
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy and stiff.
2. Add the eggs and vanilla, then
stir in the buttermilk.
3. Add the flour, baking powder,
baking soda, cinnamon powder,
ginger, star anise and
cardamom, as well as a pinch
of salt.
4. Pour the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown.
5. Allow to cool down in the pan.
6. For the frosting, mix the butter
in a bowl until creamy and
light.
7. Add the sugar, ½ cup at a time,
and mix well for at least 5
minutes.
8. Add the vanilla and mix well.
9. Top each cupcake with the
frosting and serve fresh.
Nutritional information per serving
Calories: 399
Fat: 24.0g
Protein: 3.2g
Carbohydrates: 44.1g
Black Magic Cupcakes
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
¾ cup cocoa powder
1 teaspoon instant coffee
½ cup buttermilk
2 eggs
½ cup canola oil
¼ cup butter, softened
1 teaspoon vanilla extract
1 cup white sugar
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon instant coffee
¼ cup cocoa powder
2 tablespoons milk
Directions:
1. For the cupcakes, mix the
butter, oil and sugar in a bowl
until creamy and pale.
2. Add the eggs and mix well. Stir
in the vanilla and buttermilk
then add the rest of the
ingredients and mix with a
spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until they pass the
toothpick test.
5. Allow to cool in the pan.
6. For the frosting, mix the butter
in a bowl until creamy and
pale.
7. Add the sugar, gradually, then
whip until fluffy.
8. Stir in the coffee, cocoa
powder and milk and mix for a
few additional minutes.
9. Spoon the frosting in a pastry
bag and pipe it over each
cupcake.
10. Serve the cupcakes chilled.
Ingredients:
Cupcakes:
½ cup butter, softened
½ cup white sugar
1 teaspoon rose water
1 /2 teaspoon almond extract
2 eggs
1 ¼ cups almond flour
¼ cup all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup butter, softened
2 cups powdered sugar
1 teaspoon rose water
Rose petals to decorate
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until
creamy and fluffy. Add the rose
water and almond extract, as
well as the eggs and mix well.
2. Fold in the flours, salt and
baking powder and mix with a
spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
4. Allow to cool in the pan.
5. For the frosting, mix the butter
and sugar in a bowl until
creamy and fluffy and pale.
6. Add the rose water and mix
well.
7. Pipe the frosting on top of each
cupcake and decorate with rose
petals.
Ingredients:
1 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
2 eggs
½ cup milk
¼ cup honey
1 tablespoon lemon zest
2 tablespoons lemon juice
¼ cup canola oil
½ cup white chocolate chips
Directions:
1. Mix the flour, salt and baking
powder in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Spoon the batter in a muffin tin
lined with baking muffin papers
and bake in the preheated oven
at 350F for 20 minutes or until
well risen and golden brown.
4. Allow to cool down before
serving.
Ingredients:
Cupcakes:
2 ¼ cups all-purpose flour
¾ cups cocoa powder
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 cup milk
1 cup malted milk powder
4 eggs
1 cup sour cream
1 teaspoon vanilla extract
¼ cup canola oil
Frosting:
1 ½ cups butter, softened
½ cup malted milk powder
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the milk,
milk powder, eggs, sour cream,
vanilla and oil in a bowl.
2. Add the flour, cocoa powder,
salt, baking soda and baking
powder and mix with a spatula.
3. Spoon the batter in a muffin tin
lined with muffin papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
they pass the toothpick test.
5. Allow to cool down before
serving.
6. For the frosting, mix the butter
in a bowl until airy.
7. Add the milk powder and mix 2
minutes on high speed, then stir
in the sugar and vanilla and
continue mixing for 5 minutes
on high speed.
8. Pipe the frosting on top of the
cupcakes and serve them fresh.
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
1 ½ teaspoons baking powder
4 eggs
1 cup light brown sugar
½ cup canola oil
1 cup buttermilk
1 teaspoon lemon juice
1 teaspoon vanilla extract
Frosting:
½ cup smooth peanut butter
½ cup butter, softened
½ cup cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
Topping:
6 snickers, chopped
Directions:
1. For the cupcakes, mix the eggs
and sugar in a bowl until fluffy
and pale. Add the oil and mix
well then stir in the buttermilk,
lemon juice and vanilla.
2. Fold in the flour, cocoa
powder, salt and baking
powder then spoon the batter in
a muffin tin lined with muffin
papers.
3. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until they pass the
toothpick test.
4. Allow to cool down in the pan.
5. For the frosting, mix the butter
and peanut butter in a bowl
until fluffy.
6. Stir in the sugar, cocoa powder
and vanilla and mix well for a
few additional minutes until
fluffy and well mixed.
7. Pipe the frosting over each
cupcake and serve them fresh.
Nutritional information per serving
Calories: 399
Fat: 22.4g
Protein: 7.4g
Carbohydrates: 45.8g
Sweet Potato Maple Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon all-spice powder
3 eggs
1 cup light brown sugar
2/3 cup canola oil
1 cup sweet potato puree
1 cup milk
1 teaspoon vanilla extract
Directions:
1. Mix the flour, salt, baking
powder, cinnamon, ginger and
all-spice powder in a bowl.
2. Add the rest of the ingredients
and mix well then pour the
batter in a muffin tin lined with
muffin papers.
3. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and fragrant.
4. Allow to cool down before
serving.
Nutritional information per serving
Calories: 278
Fat: 13.9g
Protein: 4.6g
Carbohydrates: 34.2g
Deep Chocolate Pumpkin
Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 ½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cinnamon powder
1 pinch nutmeg
1 cup pumpkin puree
½ cup buttermilk
1 teaspoon vanilla extract
½ cup canola oil
3 eggs
2/3 cup light brown sugar
½ cup dark chocolate chips
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale.
2. Add the canola oil and vanilla,
as well as buttermilk and
pumpkin puree.
3. Fold in the dry ingredients then
add the chocolate chips.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake the muffins in the
preheated oven at 350F for 20
minutes or until they pass the
toothpick test.
6. Allow to cool in the pan before
serving.
Ingredients:
Cupcakes:
½ cup butter, softened
2 tablespoons canola oil
2/3 cup light brown sugar
2 eggs
1 cup pumpkin puree
½ cup buttermilk
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon ground cardamom
Frosting:
1 cup heavy cream
2 cups white chocolate chips
Directions:
1. For the cupcakes, mix the
butter, oil and sugar in a bowl
until fluffy and pale.
2. Add the eggs and mix well then
stir in the pumpkin puree and
buttermilk.
3. Fold in the rest of the
ingredients then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake in the preheated oven at
350F for 20-25 minutes or until
well risen and fragrant.
5. Allow to cool in the pan
completely.
6. For the frosting, bring the cream
to the boiling point in a
saucepan. Remove from heat
and add the chocolate. Mix until
melted then allow to cool
down.
7. Pipe the frosting over each
cupcake and serve them fresh.
Ingredients:
1 ½ cups white sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup buttermilk
½ cup canola oil
1 teaspoon vanilla extract
¼ cup brewed espresso
½ cup hot water
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20-25 minutes or until
they pass the toothpick test.
4. Allow to cool down before
serving.
Ingredients:
3 eggs
1 cup white sugar
¼ cup canola oil
1 teaspoon vanilla extract
¼ cup plain yogurt
1 cup ground pistachio
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup fresh raspberries
Directions:
1. Mix the eggs and sugar in a
bowl until double in volume.
2. Add the oil, vanilla and yogurt
and mix well.
3. Fold in the rest of the
ingredients then spoon the
batter in a muffin tin lined with
muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until well risen and
golden brown.
5. Allow to cool in the pan before
serving.
Ingredients:
1 ½ cups all-purpose flour
½ cup almond flour
¼ teaspoon salt
1 teaspoon baking powder
2 eggs
½ cup white sugar
½ cup canola oil
1 teaspoon vanilla extract
½ cup milk
¼ cup colorful sprinkles
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale.
2. Add the oil, vanilla and milk
and mix well.
3. Fold in the flours, salt and
baking powder then add the
sprinkles.
4. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
5. Allow to cool down before
serving.
Ingredients:
Cupcakes:
2 cups all-purpose flour
2/3 cup white sugar
¼ teaspoon salt
2 teaspoons baking powder
1 cup butter, softened
2 eggs
1 cup milk
1 tablespoon vanilla extract
Frosting:
2 egg whites
½ cup white sugar
1 teaspoon vanilla extract
1 cup butter, softened
1 cup dark chocolate chips, melted
Directions:
1. For the cupcakes, mix the flour,
sugar, salt and baking powder
in a bowl. Add the butter and
mix until grainy.
2. Stir in the eggs, milk and
vanilla and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
4. Allow the cupcakes to cool in
the pan.
5. For the frosting, mix the egg
whites and sugar in a bowl.
Place over a hot water bath and
keep over heat until the sugar
has melted.
6. Remove from heat and whip for
5-7 minutes until glossy and
fluffy.
7. Add the butter and mix for 2-3
minutes until fluffy and creamy.
8. Stir in the chocolate and mix
briefly then pipe the
buttercream over each cupcake.
9. Serve the cupcakes fresh.
Nutritional information per serving
Calories: 424
Fat: 29.8g
Protein: 4.6g
Carbohydrates: 37.5g
Orange Soda Cupcakes
Time: 1 ½ cups
Servings: 12
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup white sugar
3 egg whites
¼ cup vegetable oil
1 ¼ cups orange soda
1 teaspoon orange zest
Frosting:
½ cup butter, softened
1 cup cream cheese
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Directions:
1. For the cupcakes, mix the egg
whites, oil, orange soda and
orange zest in a bowl.
2. Add the rest of the ingredients
then spoon the batter in a muffin
tin lined with muffin papers.
3. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
4. Allow to cool in the pan.
5. For the frosting, mix the butter
and cream cheese in a bowl
until fluffy.
6. Add the sugar and mix for 5
minutes on high speed.
7. Stir in the cream and vanilla
and mix for 1 additional minute.
8. Pipe the frosting over each
cupcake and serve them fresh.
Ingredients:
Cupcakes:
2 ½ cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup white sugar
¾ cup butter, softened
2 eggs
1 egg white
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup milk
1 drop red food coloring
Frosting:
1 cup butter
2 cups powdered sugar
1 drop red food coloring
Directions:
1. For the cupcakes, mix the butter
and sugar in a bowl until fluffy
and pale.
2. Add the eggs and egg white and
mix well.
3. Stir in the vanilla, lemon juice,
lemon zest, milk and food
coloring and mix well.
4. Add the dry ingredients and
fold them in with a spatula.
5. Spoon the batter in a muffin tin
lined with muffin papers.
6. Bake in the preheated oven at
350F for 20 minutes or until
golden brown and well risen.
7. Allow to cool in the pan.
8. For the frosting, mix the butter
in a bowl until fluffy. Add the
sugar and continue mixing for a
few minutes on high speed.
9. Add the food coloring then pipe
the frosting over each cupcake.
10. Serve the cupcakes chilled.
Ingredients:
Cupcakes:
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup white sugar
1 cup butter, softened
2 eggs
1 cup buttermilk
1 tablespoon vanilla extract
6 Oreo cookies, crushed
Topping:
2 cups heavy cream, whipped
6 Oreo cookies, chopped
Directions:
1. For the cupcakes, mix the flour,
salt, baking powder and sugar
in a bowl.
2. Add the butter and mix until
grainy.
3. In a small bowl, combine the
eggs, buttermilk and vanilla.
Pour this mixture gradually
over the flour and mix for 1
minute on high speed.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
6. Allow to cool down before
serving.
Ingredients:
Cupcakes:
1 cup heavy cream
2 eggs
¼ cup vodka
½ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Frosting:
1 cup butter, softened
2 ½ cups powdered sugar
1 tablespoon heavy cream
Topping:
½ cup dark chocolate chips
¼ cup heavy cream
2 tablespoons vodka
Directions:
1. For the cupcakes, mix the
cream, eggs, vodka, sugar and
vanilla in a bowl.
2. Stir in the flour, baking powder
and salt and mix quickly.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
well risen and golden brown.
4. Allow to cool down in the pan.
5. For the frosting, mix the butter
in a bowl until pale. Add the
sugar and mix on high speed
until fluffy and light.
6. Stir in the cream and mix for a
few more minutes.
7. Pipe the frosting over each
cupcake.
8. For the topping, melt the
chocolate and cream together in
a heatproof bowl over a hot
water bath.
9. Remove from heat and add the
vodka. Allow to cool down
then drizzle it over the frosted
cupcakes.
10. Serve the cupcakes fresh.
Ingredients:
Cupcakes:
2 eggs
1 cup white sugar
2 teaspoon vanilla extract
1 teaspoon apple cider vinegar
½ cup water
1 teaspoon instant coffee
½ cup canola oil
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
Frosting:
2 egg whites
½ cup white sugar
1 pinch salt
1 cup butter, softened
1 cup dark chocolate chips, melted and
cooled
1 teaspoon instant coffee
Directions:
1. For the cupcakes, mix the eggs
and sugar in a bowl until fluffy
and pale.
2. Add the vanilla, vinegar, water,
coffee and oil and mix well.
3. Stir in the dry ingredients then
pour the batter in a muffin tin
lined with muffin papers.
4. Bake the cupcakes in the
preheated oven at 350F for 20
minutes or until they pass the
toothpick test.
5. Allow to cool in the pan.
6. For the frosting, mix the egg
whites, sugar and salt in a bowl
and place over a hot water bath.
Keep on heat until the sugar has
melted then remove and start
whipping until stiff and glossy
and chilled.
7. Add the butter, all at once, and
mix a few minutes until it
comes together into a silky
cream.
8. Stir in the chocolate and coffee
and mix well.
9. Pipe the frosting over each
cupcake and serve them fresh.
Ingredients:
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
½ cup canola oil
¾ cup milk
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup strawberries, sliced
½ cup Nutella
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and pale.
2. Add the vanilla and oil and mix
well.
3. Stir in the milk then add the
flour, salt and baking powder
and mix with a spatula.
4. Spoon half of the batter evenly
in a muffin tin lined with muffin
papers.
5. Top with a dollop of Nutella
then spoon the remaining batter
over the Nutella.
6. Bake in the preheated oven at
350F for 20 minutes or until
fluffy and golden brown.
7. Allow to cool in the pan before
serving.
Ingredients:
1 cup millet flour
1 cup whole wheat flour
½ cup light brown sugar
¼ teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup almond milk
¼ cup coconut oil, melted
6 plums, pitted and sliced
Directions:
1. Mix the flours, salt, sugar and
baking soda in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Fold in the plums then spoon
the batter in a muffin tin lined
with special muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 20
minutes or until golden brown
and well risen.
5. Allow to cool down before
serving.
Ingredients:
2 eggs
¼ cup canola oil
1 cup Greek yogurt
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup mixed berries
Directions:
1. Mix the eggs, oil, yogurt and
vanilla in a bowl.
2. Add the flour, salt, baking
powder and baking soda and
give it a quick mix just until
incorporated.
3. Fold in the berries then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Allow to cool in the pan before
serving.
Ingredients:
Muffins:
1 ½ cups all-purpose flour
½ cup ground pecans
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spices
½ cup light brown sugar
1 cup pumpkin puree
½ cup coconut oil, melted
2 eggs
½ cup coconut milk
Pecan crunch:
½ cup pecans, chopped
½ cup all-purpose flour
¼ cup butter, chilled
2 tablespoons light brown sugar
Directions:
1. For the muffins, mix the dry
ingredients in a bowl.
2. Add the rest of the ingredients,
all at once, and give it a quick
mix just until incorporated.
3. Spoon the batter in a muffin tin
lined with baking muffin
papers.
4. For the pecan crunch, mix the
ingredients in a bowl until
sandy.
5. Spread the crunch over the
muffins and bake in the
preheated oven at 350F for 20
minutes or until the top is
crunchy and golden brown.
6. Allow to cool in the pan before
serving.
Ingredients:
1 ½ cups whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup cocoa powder
1 cup plain yogurt
1 egg
½ cup maple syrup
½ cup low fat milk
1 teaspoon vanilla extract
Directions:
1. Mix the flour, baking powder,
salt and cocoa powder in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Spoon the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
4. Allow to cool in the pan before
serving.
Ingredients:
2 cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon powder
½ cup light brown sugar
2 eggs
2 bananas, mashed
¼ cup canola oil
1 cup buttermilk
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the rest of the ingredients,
all at once, and give it a quick
mix with a whisk.
3. Pour the batter in a muffin tin
lined with baking muffin papers
and bake in the preheated oven
at 350F for 20 minutes or until
they pass the toothpick test.
4. Allow to cool down before
serving.
Ingredients:
4 eggs
¼ cup tahini paste
¼ cup maple syrup
¼ cup light brown sugar
1 teaspoon vanilla extract
¼ cup milk
1 ½ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the eggs, tahini paste,
maple syrup, sugar, vanilla and
milk in a bowl.
2. Add the flour, cocoa powder,
salt and baking powder and
give it a quick mix.
3. Spoon the batter in a muffin tin
lined with baking muffin
papers.
4. Bake in the preheated oven at
350F for 20 minutes or until a
toothpick inserted in the center
of the muffins comes out clean.
5. Allow the muffins to cool down
completely in the pan.
Ingredients:
½ cup Nutella
3 eggs
1 teaspoon vanilla extract
½ cup canola oil
½ cup milk
2 cups all-purpose flour
¼ cup cocoa powder
¼ cup white sugar
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup dark chocolate chips
½ cup chopped hazelnuts
Directions:
1. Mix the Nutella, eggs, vanilla,
oil and milk in a bowl.
2. Add the flour, cocoa powder,
sugar, salt, baking powder and
baking soda and give it a quick
mix.
3. Fold in the chocolate chips then
spoon the batter in a muffin tin
lined with your favorite muffin
papers.
4. Top with chopped hazelnuts and
bake in the preheated oven at
350F for 20 minutes or until
they pass the toothpick test.
5. Allow to cool in the pan before
serving or storing away.
Ingredients:
1 cup sweet potato puree
1 cup grated zucchinis
¼ cup light brown sugar
¼ cup heavy cream
2 eggs
¼ cup canola oil
1 teaspoon orange zest
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the sweet potato puree,
zucchinis, sugar, cream, eggs,
oil and orange zest in a bowl.
2. Add the dry ingredients and
give it a quick mix with a
spatula.
3. Spoon the batter in a muffin tin
lined with your favorite muffin
papers.
4. Bake in the preheated oven at
350F for 20 minutes or until
well risen and the muffins pass
the toothpick test.
5. Allow to cool in the pan before
serving.
Ingredients:
4 slices brioche bread
2 eggs, beaten
1 cup milk
1 teaspoon vanilla extract
2 tablespoons butter
¼ cup honey for serving
Directions:
1. Mix the eggs, milk and vanilla
in a bowl.
2. Heat the butter in a skillet.
3. Dip the bread slices in the egg
and milk mixture then drop them
in the hot butter.
4. Fry on each side until golden
brown and crusty.
5. Serve the French toast warm,
drizzled with honey.
Ingredients:
Crust:
3/4 cup butter, chilled and cubed
1 ¼ cups all-purpose flour
¼ teaspoon salt
2 tablespoons powdered sugar
4-6 tablespoons cold water
Filling:
4 egg yolks
2/3 cup white sugar
¼ cup cornstarch
2 cups milk
1 teaspoon vanilla extract
1 pinch salt
4 apples, peeled and finely sliced
Directions:
1. For the crust, mix the flour, salt
and sugar in a bowl. Add the
butter and mix until grainy.
2. Stir in the water, spoon by
spoon, and mix until the dough
comes together.
3. Wrap the dough in plastic wrap
and place in the fridge for 30
minutes.
4. In the meantime, bring the milk
to the boiling point in a
saucepan.
5. Mix the eggs, sugar and
cornstarch in a bowl until fluffy
and pale.
6. Add the hot milk and place
back on heat. Cook until
thickened then remove from
heat and allow to cool. Stir in
the vanilla extract.
7. Place the dough on a floured
working surface and roll it into
a thin sheet. Transfer the dough
in a 9-inch tart pan and press it
well on the bottom and sides of
the pan. Trim the edges if
needed.
8. Bake the crust in the preheated
oven at 350F for 10 minutes.
9. Remove from the oven and fill
the crust with the vanilla pastry
cream.
10. Top with apple slices and
continue baking for 15-20
additional minutes.
11. Serve the tart chilled.
Ingredients:
Éclairs:
½ cup water
½ cup milk
¾ cup butter
1 teaspoon sugar
½ teaspoon salt
1 cup all-purpose flour
5 eggs, beaten
Chocolate filling:
1 ½ cups heavy cream
1 ½ cups dark chocolate chips
1 teaspoon vanilla extract
Glaze:
1 ½ cups dark chocolate chips
1 tablespoon canola oil
Directions:
1. For the éclairs, mix the water,
milk, butter, sugar and salt in a
saucepan.
2. Place over medium flame and
bring to a boil.
3. Add the flour, all at once, and
mix well with a spatula until
thickened and the dough comes
together into a ball.
4. Allow the dough to cool down
for 10 minutes then stir in the
eggs and mix well.
5. Spoon the batter in a pastry bag
and pipe it on a baking tray
lined with parchment paper.
6. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen, golden and crisp.
7. Allow to cool in the pan.
8. For the filling, bring the cream
to the boiling point. Remove
from heat and add the
chocolate. Mix until melted and
smooth then allow to cool down
and stir in the vanilla.
9. Fill the éclairs with the
chocolate cream.
10. For the glaze, melt the
chocolate with the oil in a
heatproof bowl over a hot
water bath.
11. Dip the éclairs in the glaze and
place on a wire rack.
12. Serve them chilled and set.
Ingredients:
1 ½ cups milk
1 teaspoon vanilla extract
½ cup white sugar
2 tablespoons brandy
6 eggs
¾ cup all-purpose flour
¼ teaspoon salt
3 cups cherries, pitted or unpitted
Directions:
1. Mix the milk, vanilla, sugar,
brandy and eggs in a bowl.
2. Stir in the flour and salt and mix
well.
3. Place the cherries in a deep
dish baking tray greased with
butter.
4. Pour the batter over the cherries
and bake in the preheated oven
at 350F for 25 minutes or until
set.
5. Serve the clafoutis chilled.
Ingredients:
½ cup butter, chilled and cubed
1 ¼ cups all-purpose flour
¼ teaspoon salt
4-6 tablespoons cold water
4 apples, peeled, cored and quartered
1 cup white sugar
1 teaspoon cinnamon powder
Directions:
1. Melt the sugar in a heavy
saucepan until it has an amber
color.
2. Drizzle the sugar on the bottom
of a round cake pan.
3. Arrange the apple slices over
the dark color.
4. For the dough, mix the butter,
flour and salt in a bowl until
grainy.
5. Add the water, spoon after
spoon, until the dough comes
together.
6. Place the dough on a floured
working surface and roll it into
a thin sheet, as large as your
pan.
7. Place the dough over the
apples.
8. Bake in the preheated oven at
350F for 25 minutes or until
golden brown.
9. When the tart is done, turn it
upside down on a platter and
serve it chilled.
Ingredients:
2 cups milk
1 cup heavy cream
6 egg yolks
1 teaspoon vanilla extract
1 cup white sugar
Directions:
1. Mix the milk, cream, egg yolks
and vanilla in a bowl.
2. Pour the mixture in 4 ramekins
and arrange them in a deep dish
baking pan.
3. Pour hot water in the pan,
around the ramekins and bake in
the preheated oven at 300F for
40 minutes.
4. When done, top the ramekins
with sugar and place under the
broiler for 2 minutes until
caramelized and golden.
5. Serve the crème brulee chilled.
Ingredients:
4 eggs
3 cups milk
½ cup heavy cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ cups dried prunes, pitted
Directions:
1. Mix the eggs, milk, cream and
vanilla in a bowl.
2. Add the flour and salt and mix
well.
3. Fold in the prunes then pour the
mixture in a greased deep dish
baking pan.
4. Bake in the preheated oven at
350F for 25 minutes or until set.
5. Serve the dessert chilled.
Ingredients:
Tart:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Filling:
½ cup butter
1 cup white sugar
1 pinch salt
½ cup lemon juice
2 tablespoons lemon zest
Directions:
1. For the tart crust, mix the butter
with sugar until creamy and
fluffy.
2. Add the egg and mix well then
stir in the flour, baking powder
and salt.
3. Place the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the dough on a tart pan
and press it on the bottom and
sides. Trim off the edges.
5. Bake the crust in the preheated
oven at 350F for 20 minutes or
until golden brown on the
edges.
6. Allow the crust to cool down.
7. For the filling, mix all the
ingredients in a heatproof bowl.
Place over a hot water bath and
cook until thickened.
8. Pour the filling into the crust
and allow to cool down and set
before serving.
Ingredients:
2 cups milk
2 tablespoons butter
1 teaspoon vanilla extract
1 pinch salt
½ cup white sugar
3 eggs
2 tablespoons dark rum
Directions:
1. Mix all the ingredients in a
bowl until creamy.
2. Pour the canneles in a caneles
pan. Place the pan in another
pan, slightly deeper and pour
hot water in the pan.
3. Bake in the preheated oven at
350F until they turn golden
brown.
4. Allow them to cool down
slightly then remove them from
the pan and serve them chilled.
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
¼ cup sugar
2 eggs
¼ cup butter, melted
1 teaspoon orange blossom water
1 teaspoon vanilla extract
Oil for frying
Directions:
1. Mix the sugar, eggs, butter,
orange water and vanilla in a
bowl until pale and creamy.
2. Add the flour and salt and
knead the dough for a few
minutes until elastic.
3. Allow the dough to rest for 10
minutes then place it on a
floured working surface and
roll it into a thin sheet.
4. Cut strips of dough with a sharp
knife.
5. Heat enough oil in a deep frying
pan.
6. Drop the strips of dough in the
hot pan and fry them on each
side until golden brown.
7. Remove the beignets on paper
towels and serve them with
powdered sugar.
Ingredients:
Brioche dough:
2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon instant yeast
2 tablespoons milk
¼ cup white sugar
3 eggs
1 teaspoon vanilla extract
1/4 cup butter, melted
Filling:
2 cups milk
4 egg yolks
½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
1 tablespoon vanilla extract
1 cup butter, softened
Directions:
1. For the brioche dough, mix the
warm milk with the yeast in a
bowl until melted.
2. Add the eggs, sugar, vanilla and
butter then stir in the flour and
salt.
3. Knead the dough for a few
minutes until elastic.
4. Allow the dough to rest and rise
for 1 hour.
5. Place the dough on a floured
working surface and roll it into
a disc.
6. Bake the brioche in the
preheated oven at 350F for 25-
30 minutes or until well risen
and golden brown.
7. Allow to cool down.
8. For the filling, mix the egg
yolks, sugar and cornstarch in a
bowl.
9. Heat the milk and pour it over
the egg yolks. Place back over
heat and cook until thickened.
10. Allow the cream to cool down
then stir in the vanilla.
11. Whip the butter in a bowl until
fluffy. Add the pastry cream,
spoon by spoon, and mix well.
12. Cut the brioche disc in half
lengthwise and fill it with the
pastry cream.
13. Serve it fresh.
Ingredients:
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
2 tablespoons powdered sugar
¼ teaspoon salt
¼ cup sour cream
½ cup butter, softened
1 egg
½ cup light brown sugar
1 cup ground almonds
1 pound fresh figs, quartered
Directions:
1. For the dough, mix the chilled
butter, flour, sugar and salt in a
bowl until grainy.
2. Add the sour cream and mix
until the dough comes together.
3. Place the dough on a floured
working surface and roll it into
a thin sheet.
4. Mix the softened butter, light
brown sugar and egg in a bowl
until creamy and pale.
5. Add the almonds and mix
gently. Spoon the mixture over
the center of the dough.
6. Top with fresh figs then pull the
edges of the dough over the
filling, leaving the center
exposed.
7. Bake in the preheated oven at
350F for 25-30 minutes or until
crisp and golden on the edges.
8. Serve the galette chilled.
Ingredients:
¾ cup all-purpose flour
1 pinch salt
½ teaspoon baking powder
2 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ cup butter, melted and cooled
Directions:
1. Sift the flour, salt and baking
powder in a bowl.
2. Mix the eggs and sugar in a
bowl until fluffy and light. Add
the vanilla and mix well.
3. Fold in the flour then add the
butter, mixing it gently with a
spatula.
4. Spoon the batter in a madeleine
pan and bake in the preheated
oven at 350F for 10-12 minutes
or until golden brown and well
risen.
5. Serve the madeleines chilled.
Ingredients:
4 egg whites
1 cup white sugar
¼ teaspoon salt
1 tablespoon vanilla extract
Directions:
1. Mix the egg whites, sugar and
salt in a heatproof bowl. Place
the bowl over a hot water bath
and mix until the sugar is
melted.
2. Remove from heat and whip the
egg whites for 7-9 minutes or
until fluffy, stiff and glossy.
3. Add the vanilla extract then
spoon the meringue in a pastry
bag and pipe small dollops of
mixture on a baking tray lined
with baking paper.
4. Bake in the preheated oven at
250F for 1 ½ hours.
5. Serve the meringues chilled.
Ingredients:
4 egg yolks
¼ cup white sugar
1 cup heavy cream
¼ teaspoon salt
6 oz. dark chocolate chips
1 cup heavy cream, whipped
Directions:
1. Bring 1 cup of cream to the
boiling point.
2. Mix the egg yolks and sugar in a
bowl until creamy. Add the
cream and mix well then place
back on heat and cook until
thickened.
3. Remove from heat and stir in
the salt and chocolate. Mix until
smooth.
4. Allow to cool down then fold
in the whipped cream.
5. Spoon the mousse into small
glasses and serve it chilled.
Ingredients:
Crème anglaise:
4 egg yolks
½ cup white sugar
1 teaspoon vanilla extract
2 cups milk
1 pinch nutmeg
Iles flottantes:
2 egg whites
½ cup white sugar
½ teaspoon lemon zest
1 pinch salt
2 cups milk
Directions:
1. To make the crème anglaise,
bring the milk to the boiling
point. Mix the egg yolks and
sugar in a bowl until creamy.
Add the hot milk and mix well
then place the mixture back on
heat and cook until thickened.
Remove from heat and add the
vanilla and nutmeg. Allow to
cool down.
2. For the iles flottante, mix the
egg whites, lemon zest and salt
in a bowl until fluffy.
3. Add the sugar and continue
whipping until glossy and stiff.
4. Bring the milk to a boil in a
saucepan. Drop spoonfuls of
whipped egg whites in the hot
milk and cook for 1-2 minutes.
Carefully remove on serving
platters.
5. Top with crème anglaise and
serve.
Ingredients:
½ cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 egg
½ cup ground almonds
2 cups all-purpose flour
¼ teaspoon salt
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Add the vanilla and egg and
mix well then stir in the
almonds, flour and salt.
3. Shape the dough into a ball and
wrap it in foil. Place in the
fridge for 30 minutes.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
5. Cut small cookies with your
favorite cookie cutters and
place them on a baking sheet
lined with baking papers.
6. Bake in the preheated oven at
350F for 10-12 minutes or until
the edges turn slightly golden
brown.
7. Allow the cookies to cool
down before serving.
Ingredients:
½ cup butter, chilled
3 tablespoons powdered sugar
1 cup all-purpose flour
¼ cup whole wheat flour
¼ teaspoon salt
½ teaspoon baking powder
¼ cup milk
4 pears, cored and sliced
2 tablespoons dark brown sugar
Directions:
1. Mix the flours, sugar, salt and
baking powder in a bowl. Add
the butter and mix until grainy.
2. Stir in the milk and mix until the
dough comes together.
3. Place the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the pear slices in the
center of the dough and wrap
the edges over the pears,
leaving the center exposed.
5. Sprinkle the pears with brown
sugar and bake the galette in the
preheated oven at 350F for 25-
30 minutes or until golden
brown and crisp.
6. Serve the galette chilled.
Ingredients:
1 ½ cups milk
2 eggs
1 teaspoon vanilla extract
2 tablespoons canola oil
¾ cup all-purpose flour
1 pinch salt
3 tablespoons butter
4 oranges, cut into segments
¼ cup brandy
Directions:
1. Mix the milk, eggs, vanilla, oil,
flour and salt in a bowl until
creamy.
2. Heat a non-stick pan over
medium to high heat then pour a
few tablespoons of batter in the
hot pan and swirl it around to
evenly cover the bottom of the
pan.
3. Cook on each side until golden
and stack the crepes on a
platter.
4. Melt the butter in a saucepan.
5. Add the oranges and brandy and
cook for 1-2 minutes.
6. Place the wrapped crepes in the
mixture and cook for another
minute.
7. Serve the crepe suzette warm,
topped with powdered sugar to
taste.
Ingredients:
2 sheets puff pastry dough
2 ½ cups milk
½ cup cornstarch
½ cup white sugar
4 egg yolks
1 tablespoon vanilla extract
2 tablespoons brandy
1 cup glace cherries
1 egg for brushing the dough
Directions:
1. Bring the milk to a boil in a
saucepan.
2. Mix the egg yolks, cornstarch
and sugar in a bowl. Pour in the
hot milk then place back on heat
and cook until thickened.
3. Remove from heat and stir in
the vanilla and brandy. Allow
to cool completely.
4. Place on sheet of puff pastry
dough on a floured working
surface.
5. Spoon the vanilla cream in the
center of the dough. Top with
cherries and cover with the
remaining sheet of dough.
6. Trim the edges around the
filling and brush the top with
egg.
7. Bake in the preheated oven at
350F for 35 minutes or until
well risen and golden brown.
8. Serve the gateau chilled.
Ingredients:
6 tablespoons butter, softened
1/2 cup white sugar
¾ cup water
¼ teaspoon salt
¾ cup all-purpose flour
5 egg yolks
1 lemon, zested and juiced
1 cup ricotta cheese
5 egg whites
Directions:
1. Mix the butter, sugar, water and
salt in a saucepan. Place over
medium flame and bring to a
boil.
2. Add the flour, all at once, and
mix well until a dough forms.
3. Remove from heat and allow to
cool down then stir in the egg
yolks, lemon zest and lemon
juice.
4. Stir in the cheese.
5. Whip the egg whites in a bowl
until fluffy and stiff.
6. Fold the meringue into the
batter then spoon the mixture
into 4 ramekins greased with
butter.
7. Bake in the preheated oven at
350F for 20 minutes until well
risen and golden brown.
8. Serve the soufflés warm and
fresh out of the oven.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
Filling:
1 ½ cups heavy cream
2 cups dark chocolate chips
1 tablespoon vanilla extract
1 pinch salt
Directions:
1. For the crust, mix the butter,
sugar and vanilla and mix well.
2. Stir in the egg and fold in the
flour, cocoa powder and salt
and mix until the dough comes
together.
3. Place the dough on a floured
working surface and roll it into
a thin sheet.
4. Transfer the sheet of dough in a
tart pan and press it well on the
bottom and sides of the pan.
5. Bake the crust in the preheated
oven at 350F for 20 minutes or
until set.
6. For the filling, bring the cream
to the boiling point in a
saucepan.
7. Remove from heat and add the
chocolate chips and mix until
melted and smooth.
8. Add the vanilla and salt and
mix well.
9. Pour the filling in the chilled
crust and allow to cool in the
pan.
10. Serve the chocolate tart chilled.
Ingredients:
Crust:
1 ½ cups all-purpose flour
2 tablespoons powdered sugar
1 pinch salt
4 oz. butter, chilled and cubed
1 egg
2 tablespoons cold water
Filling:
2 pounds rhubarb stalks, sliced
1 cup white sugar
1 cup heavy cream
2 egg yolks
2 eggs
1 pinch salt
1 teaspoon vanilla extract
Directions:
1. For the crust, mix the flour,
sugar, salt and butter in a bowl
until grainy.
2. Add the egg and water and mix
well until the dough comes
together.
3. Place the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the dough in a tart baking
pan and press it well on the
bottom and sides of the pan.
Trim the edges.
5. Arrange the rhubarb slices in
the crust.
6. Mix the sugar, cream, egg yolks,
eggs, salt and vanilla in a bowl.
Pour this mixture over the
rhubarb. Bake in the preheated
oven at 350F for 35 minutes.
7. Allow to cool down before
serving.
Ingredients:
1 cup ground almonds
½ cup white sugar
2 eggs
½ cup butter, melted
¼ cup all-purpose flour
½ cup pistachio, chopped
Directions:
1. Mix the almonds and sugar in a
bowl. Stir in the eggs and mix
well then add the butter and
give it a good mix.
2. Fold in the flour and pistachio,
as well as a pinch of salt.
3. Spoon the batter in small
financier pans and bake in the
preheated oven at 350F for 10-
15 minutes or until well risen
and golden on the edges.
4. Serve the financiers chilled.
Ingredients:
Cake:
6 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
¼ cup cocoa powder
2 tablespoons butter, melted
Filling:
1 cup heavy cream
2 cups dark chocolate chips
1 tablespoon vanilla extract
Glaze:
1 ½ cups dark chocolate chips
¾ cup heavy cream
Directions:
1. For the cake, mix the eggs,
sugar and vanilla in a bowl
until fluffy and pale and double
in volume.
2. Fold in the flour, salt, baking
powder and cocoa powder then
add the butter and mix with a
spatula.
3. Spread the batter in a large
baking pan lined with baking
paper and bake in the preheated
oven at 350F for 15 minutes or
until set.
4. Allow the cake to cool in the
pan.
5. For the filling, melt the cream
and chocolate together in a
heatproof bowl. Add the vanilla
then allow the filling to cool
completely in the fridge for a
few hours.
6. Whip the filling until airy and
pale.
7. Spread the filling over the cake
and roll it tightly. Place it on a
platter.
8. For the glaze, bring the cream
to the boiling point. Add the
chocolate and mix until melted.
Allow to cool completely and
set then spread it over the cake.
9. Using a fork, score the top of
the cake roulade to resemble a
tree.
10. Serve fresh and chilled.
Ingredients:
2 cups heavy cream
1 cup milk
1 ½ cups dark chocolate chips
2 teaspoons instant coffee
6 egg yolks
1 pinch salt
1 teaspoon vanilla extract
Directions:
1. Bring the milk to the boiling
point in a saucepan. Remove
from heat and stir in the
chocolate. Mix until melted then
allow to cool down slightly.
2. Stir in the rest of the ingredients
and mix well.
3. Pour the mixture in 4 ramekins
and place them in a deep baking
pan. Pour hot water in the deep
pan, around the ramekins. Bake
in the preheated oven at 300F
for 30 minutes until set.
4. Allow to cool in the pan before
serving.
Ingredients:
2 cups all-purpose flour
¾ cup cocoa powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup red wine
1 cup buttermilk
½ cup canola oil
1 teaspoon vanilla extract
2 eggs
1 cup dark chocolate chips
Directions:
1. Mix the dry ingredients in a
bowl.
2. Stir in the red wine, buttermilk,
oil, vanilla and eggs and give it
a quick mix.
3. Fold in the chocolate chips then
pour the batter in a 9-inch round
cake pan lined with baking
paper.
4. Bake in the preheated oven at
350F for 40 minutes or until the
cake passes the toothpick test.
5. Serve the cake chilled.
Ingredients:
1 ½ cups all-purpose flour
½ cup white sugar
¼ teaspoon salt
4 cups milk
1 teaspoon vanilla extract
4 eggs
Directions:
1. Mix all the ingredients in a
blender and pulse until smooth.
2. Pour the batter in a deep dish
baking pan greased with butter
and bake in the preheated oven
at 350F for 35-40 minutes or
until golden brown.
3. Serve the flan chilled.
Ingredients:
1 cup milk
¼ cup white sugar
¼ cup cocoa powder
2 tablespoons all-purpose flour
4 oz. dark chocolate, chopped
4 egg yolks
6 egg whites
¼ teaspoon salt
Directions:
1. Mix the milk and sugar in a
saucepan and place over low
heat. Bring to a boil then add
the flour and cocoa and cook
until thickened.
2. Remove from heat and stir in
the chocolate. Mix until melted
and smooth.
3. Allow to cool down then add
the egg yolks.
4. Whip the whites with the salt
until fluffy and stiff.
5. Fold the meringue into the
chocolate mixture then pour the
mixture into 4 ramekins.
6. Bake in the preheated oven at
350F for 25 minutes.
7. Serve the soufflés freshly made.
Nutritional information per serving
Calories: 335
Fat: 15.0g
Protein: 13.6g
Carbohydrates: 39.2g
Chewy Almond Macaroons
Time: 1 hour
Servings: 20
Ingredients:
16 oz. almond paste
½ cup white sugar
¼ teaspoon salt
¼ cup Amaretto liqueur
1 cup powdered sugar
Directions:
1. Mix the almond paste, sugar
and salt in a bowl until creamy.
2. Add the liqueur and mix well.
3. Place the sugar on a platter.
4. Form small balls of mixture and
roll them through the powdered
sugar. Arrange the macaroons
on a baking tray lined with
parchment paper. Allow to rest
for 20 minutes then bake in the
preheated oven at 350F for 15
minutes or until golden.
5. Serve them chilled.
Ingredients:
1 pound dark chocolate chips
¼ teaspoon salt
½ cup butter
½ cup heavy cream
¼ cup Amaretto liqueur
Directions:
1. Combine the chocolate, salt,
butter and heavy cream in a
bowl over a hot water bath.
2. When melted and smooth,
remove from heat and stir in the
Amaretto liqueur.
3. Cover the mixture with plastic
wrap and place in the fridge for
at least 1 hour.
4. Form small balls of mixture and
roll them through cocoa
powder.
5. Serve the truffles chilled and
store them in an airtight
container.
Ingredients:
2 pounds ricotta cheese
1 lemon, zested
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
Butter to grease the pan
Directions:
1. Mix all the ingredients in a
bowl.
2. Grease a 9-inch round cake pan
with butter then pour the
mixture in the pan.
3. Bake in the preheated oven at
350F for 40-45 minutes or until
golden brown on the edges.
4. Allow the cheesecake to cool
down before serving.
Ingredients:
½ cup butter, softened
½ cup powdered sugar
¼ cup milk
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
4 apples, cored and sliced
½ teaspoon cinnamon powder
Directions:
1. Mix the butter and sugar in a
bowl until creamy and pale.
2. Add the eggs, milk and vanilla
and mix well.
3. Fold in the flour, salt and
baking powder then spoon the
batter in a 9-inch tart pan.
4. Top with apple slices and
sprinkle with cinnamon.
5. Bake the tart in the preheated
oven at 350F for 35-40 minutes
until well risen and golden
brown.
6. Serve the tart chilled.
Ingredients:
4 pears, ripe but firm
2 cups Port wine
1 cup fresh orange juice
½ lemon, sliced
1 star anise
2 whole cloves
1 cinnamon stick
2 cardamom pods, crushed
Directions:
1. Mix the wine, Port wine,
orange juice, lemon slices, star
anise, cloves, cinnamon and
cardamom in a saucepan.
2. Bring to a boil.
3. In the meantime, peel the pears
and carefully remove their core.
4. Drop them in the hot liquid then
turn the heat on low and cover
with a lid.
5. Cook for 30 minutes or until
tender.
6. Allow the pears to cool in the
liquid before serving.
Ingredients:
Butter to grease the pan
4 eggs
1 cup heavy cream
¼ cup milk
1/3 cup white sugar
2/3 cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
4 pears, ripe but firm
½ cup dried cranberries
Directions:
1. Grease a 9-inch deep dish
baking pan with butter.
2. Place the pears and cranberries
on the bottom of the pan.
3. Mix the cream, milk, sugar,
flour, salt and vanilla in bowl.
4. Pour this mixture over the pears
and bake in the preheated oven
at 350F for 35 minutes or until
golden brown on the edges.
5. Serve the clafoutis chilled.
Ingredients:
1 sheet puff pastry
1 cup cream cheese
½ cup goat cheese
2 eggs
¼ cup honey
1 pound fresh figs, quartered
½ cup walnuts, chopped
Extra honey for serving
Directions:
1. Mix the cream cheese, goat
cheese, eggs and honey in a
bowl.
2. Arrange the puff pastry dough in
a baking tray lined with baking
paper.
3. Spread the goat cheese mixture
over the dough and top with
fresh figs.
4. Sprinkle with walnuts and bake
in the preheated oven at 350F
for 30-35 minutes.
5. Serve the tart chilled, drizzled
with extra honey.
Ingredients:
2 pounds Granny Smith apples
2 oranges
½ cup light brown sugar
Directions:
1. Peel the apples and carefully
core them. Cut them into small
slices.
2. Cut the oranges into segments
as well.
3. Begin layering the apple slices
and orange segments in a loaf
cake pan lined with baking
paper. Sprinkle with brown
sugar between layers.
4. Bake in the preheated oven at
300F for 1 ½ hours.
5. When done, remove from the
oven and place a weight on top
of your terrine. Allow it to cool
down completely then turn it
upside down on a platter.
6. Serve the terrine chilled.
Ingredients:
6 eggs
3 cups milk
1 tablespoon vanilla extract
¼ cup light brown sugar
1 pinch salt
1 ¼ cups white sugar
Directions:
1. Melt the sugar in a heavy
saucepan until it has an amber
color.
2. Pour the hot sugar in a 8-inch
deep dish baking pan and swirl
it around to cover the bottom
and sides. Be careful as it’s hot.
3. Mix the eggs, milk, vanilla,
brown sugar and salt in a bowl.
4. Pour this mixture in the pan and
bake in the preheated oven at
300F for 35-40 minutes.
5. Allow to cool down for 1 hour
then turn the crème upside
down on a platter.
6. Serve chilled.
Ingredients:
Butter to grease the ramekins
1 cup orange marmalade
¼ cup heavy cream
2 tablespoons lemon juice
1 tablespoon Cointreau
4 egg whites
¼ teaspoon salt
Directions:
1. Grease 6 ramekins with butter.
2. Mix the marmalade with the
cream, lemon juice and
Cointreau in a bowl.
3. Whip the egg whites and salt in
a bowl until fluffy and stiff.
4. Add the egg whites into the
marmalade, folding it slowly
with a spatula.
5. Spoon the batter in the greased
ramekins and bake in the
preheated oven at 350F for 15-
20 minutes.
6. Serve the soufflés right away.
Ingredients:
½ cup butter, softened
½ cup powdered sugar
1 egg
1 teaspoon vanilla extract
½ cup ground almonds
2 cups all-purpose flour
¼ teaspoon salt
1 egg white, beaten
1 cup almonds, chopped
¼ cup light brown sugar
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and pale.
2. Add the egg and vanilla and
mix well then fold in the
almonds, flour and salt and
knead just until the dough
comes together.
3. Shape the dough into an even
log.
4. Mix the almonds and sugar on a
platter.
5. Brush the log with egg white
then roll it through the almond
mixture. Wrap in plastic wrap
and place in the freezer for 1
hour.
6. After 1 hour, cut the log into ¼-
inch thin slices and place them
with the cut facing up on a
baking tray lined with
parchment paper.
7. Bake in the preheated oven at
350F for 10-15 minutes or until
golden on the edges.
8. Serve the sables chilled.
Ingredients:
Crust:
1 cup graham crackers, crushed
¼ cup ground almonds
2 tablespoons light brown sugar
2 tablespoons cocoa powder
½ cup butter, melted
Filling:
3 cups cream cheese
1 cup sour cream
3 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
Directions:
1. For the crust, mix the
ingredients in a food processor
and pulse until mixed.
2. Transfer the mixture in a 9-inch
round cake pan lined with
baking paper and press it well
on the bottom of the pan.
3. For the filling, mix all the
ingredients in a bowl. Pour the
filling over the crust and bake
in the preheated oven at 330F
for 45 minutes.
4. Allow to cool down before
serving.
Ingredients:
Crust:
1 ¼ cups graham crackers, crushed
½ cup butter, melted
1 teaspoon lemon zest
Filling:
3 cups cream cheese
½ cup plain yogurt
2 eggs
1 lemon, zested and juiced
¾ cup white sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Topping:
2 cups fresh strawberries
Directions:
1. For the crust, mix all the
ingredients in a bowl then
transfer in a 9-inch round cake
pan. Press it well on the bottom
of the pan.
2. For the filling, mix all the
ingredients in a bowl. Pour the
filling over the crust and bake
in the preheated oven at 350F
for 40-45 minutes until set in
the center.
3. When done, remove from the
oven and allow to chill.
4. Top with fresh strawberries and
serve chilled.
Ingredients:
Crust:
1 ½ cups graham crackers
½ cup butter, melted
1 pinch salt
2 tablespoons light brown sugar
Filling:
26 oz. cream cheese
1 tablespoon vanilla extract
3 eggs
2/3 cup white sugar
1 tablespoon cornstarch
Directions:
1. For the crust, mix all the
ingredients in a food processor
and pulse until well mixed.
2. Press well on the bottom of the
pan.
3. For the filling, mix all the
ingredients in a bowl. Spoon
the filling over the crust and
bake in the preheated oven at
330F for 40-45 minutes.
4. Allow to cool down before
serving.
Ingredients:
Crust:
16 gingersnaps
½ cup butter, melted
Filling:
28 oz. cream cheese
2 eggs
1 cup light brown sugar
1 teaspoon ground ginger
½ cup sour cream
1 teaspoon vanilla extract
Directions:
1. For the crust, combine the
gingersnaps and butter in a food
processor and pulse until well
mixed.
2. Transfer the mixture in a 9-inch
pan and press it well on the
bottom of the pan.
3. For the filling, mix all the
ingredients in a bowl. Pour the
mixture over the crust and bake
the cheesecake in the preheated
oven at 330F for 35-40 minutes.
4. When done, allow the
cheesecake to cool in the pan
then slice and serve.
Ingredients:
Crust:
10 gingersnaps
10 graham crackers
½ cup butter, melted
¼ teaspoon cinnamon powder
Filling:
3 cups cream cheese
1 cup sour cream
3 eggs
½ cup light brown sugar
1/4 cup honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon cinnamon powder
1 pinch salt
Directions:
1. For the crust, mix all the
ingredients in a food processor
and pulse until well mixed.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl. Pour the
bowl over the crust and bake
the cheesecake in the preheated
oven at 330F for 35-40 minutes
or until golden brown.
3. Allow the cheesecake to cool
down in the pan before slicing
and serving.
Ingredients:
Crust:
10 graham crackers
1 cup walnuts
¼ cup butter, melted
Filling:
2 cups cream cheese
1 cup sour cream
2/3 cup white sugar
1 teaspoon vanilla extract
2 oz. dark chocolate, melted
2 tablespoons dark rum
3 eggs
1 tablespoon cornstarch
Directions:
1. For the crust, mix the
ingredients in a food processor
and pulse until well mixed.
Transfer in a 9-inch round cake
pan and press it well on the
bottom of the pan.
2. For the filling, combine the
ingredients in a blender and
pulse until well mixed. Pour the
mixture into the crust and bake
in the preheated oven at 330F
for 40-45 minutes until set.
3. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
6 oz. Amaretti cookies, crushed
¼ cup butter, melted
Filling:
3 cups cream cheese
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
4 oz. Amaretti cookies, crushed
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
in a 8-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the cream
cheese, eggs, sugar and vanilla
in a bowl. Fold in the cookies
then pour the batter in the pan.
3. Bake in the preheated oven at
330F for 40-45 minutes or until
golden brown on the edges.
4. Allow to cool down before
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
1 tablespoon Amaretto liqueur
Filling:
3 oz. dark chocolate, melted
3 cups cream cheese
2 tablespoons butter, melted
½ cup light brown sugar
1 teaspoon vanilla extract
3 eggs
1 pinch salt
¼ cup Amaretto liqueur
1 tablespoon cornstarch
Directions:
1. For the crust, mix the
ingredients in a food processor
and pulse until well mixed.
Transfer in a 9-inch round cake
pan and press it well on the
bottom of the pan.
2. For the filling, mix the cream
cheese with melted chocolate
until creamy. Add the rest of the
ingredients and mix well.
3. Pour the mixture over the crust
and bake in the preheated oven
at 330F for 45 minutes.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
½ cup sour cream
2/3 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 tablespoons cornstarch
2 Granny Smith apples, peeled, cored
and diced
1 teaspoon cinnamon powder
Directions:
1. For the crust, mix the
ingredients in a bowl then
transfer in a 9-inch round cake
pan and press it well on the
bottom of the pan.
2. Top the crust with apple dices
and sprinkle with cinnamon
powder.
3. For the filling, mix the
ingredients in a bowl. Pour the
filling over the apples and bake
in the preheated oven at 330F
for 45 minutes until the center
of the cheesecake looks set.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups vanilla biscuits
¼ cup butter, melted
Filling:
3 cups cream cheese
½ cup heavy cream
3 eggs
1 tablespoon cornstarch
1 tablespoon vanilla extract
2/3 cup white sugar
1 pinch salt
Topping:
½ cup butter, chilled
¾ cup all-purpose flour
1 pinch salt
Directions:
1. For the crust, mix the two
ingredients in a bowl then
transfer the mixture in a 9-inch
round cake pan lined with
baking paper.
2. For the filling, mix all the
ingredients in a bowl. Pour the
mixture over the crust.
3. For the topping, mix the butter,
flour and salt in a bowl until
crumbly, grainy.
4. Spread the crumble over the
filling then place the
cheesecake in the preheated
oven at 330F.
5. Bake for 45-50 minutes or until
golden brown and crusty.
6. Allow to cool down before
serving.
Ingredients:
Crust:
4 oz. gingersnaps, crushed
½ cup butter, melted
Filling:
1 cup pumpkin puree
2 eggs
3 cups cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon cornstarch
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground star anise
½ teaspoon ground whole cloves
Directions:
1. For the crust, mix the
gingersnap and butter in a bowl.
Transfer the mixture in a 9-inch
round cake pan lined with
baking paper.
2. For the filling, mix the
ingredients in a bowl until
creamy. Pour the filling over the
crust.
3. Bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until fragrant.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
Filling:
2 bananas, mashed
1 tablespoon lemon juice
½ cup caramel sauce
3 cups cream cheese
1 pinch salt
½ cup sour cream
3 eggs
1 teaspoon vanilla extract
Directions:
1. For the crust, mix the crackers
and butter and mix well.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, combine all the
ingredients in a bowl and mix
well. Pour the mixture over the
crust.
3. Bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes.
4. Allow the cheesecake to cool
down completely before slicing
and serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
1 pinch salt
Filling:
3 cups cream cheese
½ cup sour cream
2 eggs
½ cup caramel sauce
1 tablespoon cornstarch
1 teaspoon vanilla extract
Topping:
1 cup caramel sauce
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with baking
paper. Press well on the bottom
of the pan.
2. For the filling, combine the
cream cheese and the rest of the
ingredients in a bowl. Mix well
then pour the mixture over the
crust and bake in the preheated
oven at 330F for 45-50 minutes
or until set.
3. Allow the cheesecake to cool
down completely then drizzle it
with caramel sauce and serve
it.
Ingredients:
3 cups cream cheese
½ cup sour cream
3 eggs
2 tablespoons cornstarch
2/3 cup white sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
Directions:
1. Mix all the ingredients in a
bowl.
2. Grease a 8-inch baking pan
with butter then pour the
cheesecake mix in the pan.
3. Bake in the preheated oven at
330F for 45-50 minutes or until
set.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
2 cups graham crackers
1 tablespoon dark brown sugar
½ cup butter, melted
Filling:
2 bananas, sliced
3 cups cream cheese
2 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ cup plain yogurt
1 pinch salt
1 tablespoon cornstarch
Directions:
1. For the crust, mix all the
ingredients in a bowl. Transfer
the mixture in a deep dish
baking pan lined with baking
paper and press it well on the
bottom and sides of the pan.
2. Arrange the banana slices over
the crust.
3. For the filling, mix all the
ingredients in a bowl until
creamy pour the filling into the
crust and bake in the preheated
oven at 330F for 40-45 minutes
or until the center of the
cheesecake looks slightly set.
4. Allow the cheesecake to cool
down in the pan then slice and
serve. Store it I the fridge for
not more than 4 days.
Ingredients:
Crust:
1 ½ cups vanilla biscuits, crushed
½ cup butter, melted
1 teaspoon orange zest
Filling:
24 oz. cream cheese
½ cup sour cream
¾ cup white sugar
3 eggs
¼ cup passionfruit juice
1 teaspoon orange zest
1 teaspoon vanilla extract
1 tablespoon cornstarch
Directions:
1. For the crust, mix the biscuits
with melted butter and orange
zest. Transfer in a 9-inch baking
pan and press it well on the
bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy.
3. Pour the filling over the crust
then bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
24 oz. cream cheese
1 cup heavy cream
3 eggs
1 tablespoon cornstarch
2/3 cup white sugar
1 teaspoon vanilla extract
Topping:
2 rhubarb stalks, sliced
½ pound strawberries, halved
¼ cup light brown sugar
Directions:
1. For the crust, mix the crackers
and butter well then transfer in
a 9-inch cake pan lined with
baking paper. Press the mixture
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, cream, eggs, cornstarch,
sugar and vanilla in a bowl.
Pour the filling over the crust
and bake in the preheated oven
at 330F for 45 minutes or until
the center looks set.
3. Allow the cheesecake to cool
down in the pan.
4. For the topping, mix the
ingredients in a deep dish
baking pan and cook in the
preheated oven at 350F for 10-
15 minutes until softened.
Allow to cool down.
5. Top the cheesecake with the
rhubarb strawberry mixture and
serve it fresh.
Ingredients:
Crust:
1 cup ground hazelnuts
1 cup graham crackers
¼ cup butter, melted
Filling:
3 oz. dark chocolate, melted
3 cups cream cheese
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
2 tablespoons hazelnut liqueur
Directions:
1. For the crust, mix the hazelnuts,
crackers and butter in a bowl.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese and the melted chocolate
in a bowl. Stir in the rest of the
ingredients. Pour the mixture
over the crust then bake the
cheesecake in the preheated
oven at 330F for 45-50 minutes
or until set in the center.
3. Allow the cheesecake to cool
down before serving.
Ingredients:
Crust:
1 ½ cups chocolate biscuits, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
4 oz. dark chocolate, melted
1 teaspoon vanilla extract
½ cup sour cream
2/3 cup white sugar
3 eggs
1 tablespoon cornstarch
2 cups cherries, pitted
2 tablespoons all-purpose flour
Directions:
1. For the crust, mix the chocolate
biscuits and butter in a bowl.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese with the melted
chocolate. Add the sugar, eggs,
cornstarch and sour cream, as
well as vanilla and mix well.
3. Pour the filling over the crust.
4. Mix the cherries with the flour.
Top the cheesecake with the
cherries.
5. Bake in the preheated oven at
330F for 45-50 minutes.
6. Allow the cheesecake cool
down before serving.
Ingredients:
24 oz. cream cheese
1 cup sour cream
¾ cup white sugar
1 tablespoon vanilla extract
4 eggs
2 tablespoons all-purpose flour
1 pinch salt
Butter to grease the pan
Directions:
1. Combine all the ingredients in a
bowl.
2. Grease a 9-inch round cake pan
with butter. Pour the filling in
the pan and bake in the
preheated oven at 330F for 40-
45 minutes or until set.
3. Allow the cake cool in the oven
before serving.
Ingredients:
Crust:
1 ½ cups chocolate biscuits
1 teaspoon instant coffee
½ cup butter, melted
Filling:
3 cups cream cheese
¾ cup white sugar
3 eggs
¼ cup espresso
1 teaspoon vanilla extract
1 tablespoon cornstarch
Topping:
¼ cup cocoa powder
Directions:
1. For the crust, place the biscuits
in a food processor and pulse
until ground. Add the butter and
mix well then transfer the
mixture in a 9-inch round cake
pan and press it well on the
bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl. Pour the
mixture over the crust and bake
the cheesecake in the preheated
oven at 330F for 45-50 minutes.
3. Allow the cheesecake to cool in
the pan then top it with a
dusting of cocoa powder.
4. Serve the cheesecake fresh and
chilled.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
4 cream cheese
4 eggs
¾ cup white sugar
1 tablespoon vanilla extract
1 tablespoon cornstarch
Topping:
1 cup dulce de leche
Directions:
1. For the crust, mix the crackers
with the butter in a bowl.
Transfer the mixture in a 9-inch
round cake pan lined with
baking paper. Press the mixture
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, eggs, sugar, vanilla and
cornstarch in a bowl until
creamy.
3. Spoon the filling over the crust
and bake in the preheated oven
at 330F for 40-45 minutes.
4. When done, allow the
cheesecake to cool down in the
pan.
5. Top the chilled cheesecake with
dulce de leche and serve it right
away.
Ingredients:
1 ½ pounds ricotta cheese
3 eggs
¼ cup honey
¼ cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
½ cup golden raisins
Butter to grease the pan
Directions:
1. Mix all the ingredients in a
bowl.
2. Grease a 8-inch round cake pan
with butter then pour the
cheesecake mixture in the pan.
3. Bake in the preheated oven at
330F for 40-45 minutes or until
the edges turn slightly golden
brown.
4. Allow the cheesecake to cool
down before serving.
Ingredients:
Crust:
½ cup shredded coconut
1 cup vanilla biscuits, crushed
¼ cup coconut oil, melted
Filling:
1 ½ pounds cream cheese
2 egg yolks
2 eggs
½ cup white sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
Directions:
1. For the crust, mix all the
ingredients in a food processor
and pulse until mixed. Transfer
the mixture in a 9-inch round
cake pan lined with baking
paper and press it well on the
bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl then pour
the filling over the crust.
3. Bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until the center
looks set.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups vanilla biscuits
1 teaspoon lemon zest
½ cup butter, melted
Filling:
3 cups cream cheese
1 lemon, zested and juiced
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
1 tablespoon cornstarch
Directions:
1. For the crust, mix all the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with baking
paper and press it well on the
bottom of the pan.
2. For the filling, mix the cream
cheese and the rest of the
ingredients in a bowl and give
it a quick mix.
3. Pour the filling over the crust
and bake in the preheated oven
at 330F for 45 minutes or until
slightly golden brown on the
edges and set in the center.
4. Serve the cheesecake chilled.
Ingredients:
1 ½ pounds cream cheese
¼ cup butter, melted
¾ cup white sugar
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon orange zest
1 pinch salt
1 teaspoon vanilla extract
3 eggs
1 pinch salt
1 tablespoon cornstarch
Butter to grease the pan
Directions:
1. Combine all the ingredients in a
bowl and give it a quick mix.
2. Grease a 8-inch round cake pan
with butter then pour the
cheesecake mixture in the pan.
3. Bake in the preheated oven at
330F for 40-45 minutes or until
the center looks set.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups graham crackers
½ cup butter, melted
Filling:
4 cups cream cheese
4 eggs
¾ cup white sugar
1 teaspoon vanilla extract
¼ cup plain yogurt
1 mango, peeled and cubed
¼ cup light brown sugar
1 lime, zested and juiced
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
the mixture in a deep dish
baking pan lined with baking
paper.
2. Press the mixture well on the
bottom of the pan.
3. For the filling, mixing the cream
cheese, eggs, sugar, vanilla and
yogurt and mix well. Pour the
mixture over the crust.
4. For the mango ripple, mix the
mango flesh, lime zest and juice
and sugar in a blender and
pulse until smooth.
5. Drizzle the mixture over the
cheesecake and swirl it around
with a fork.
6. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups graham crackers
½ cup butter, melted
1 tablespoon dark brown sugar
1 tablespoon Marsala
Filling:
3 cups cream cheese
¼ cup Marsala
1 teaspoon vanilla extract
1 pinch salt
3 eggs
1 tablespoon cornstarch
½ cup white sugar
1 cup golden raisins
Directions:
1. For the crust, mix the crackers
in a food processor until
ground. Add the sugar and
butter and mix well then
transfer the mixture in a round
cake pan lined with baking
paper. Press it well on the
bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy.
3. Pour the mixture over the crust
and bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes.
4. Allow the cheesecake to cool
down in the pan before slicing
and serving.
Ingredients:
Crust:
1 1/2cups graham crackers, ground
½ cup olive oil
2 tablespoons dark brown sugar
Filling:
3 cups ricotta cheese
4 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
2/3 cup white sugar
1 tablespoon cornstarch
Topping:
2 cups strawberries, halved
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with baking
paper and press it well on the
bottom of the pan.
2. For the filling, mix the ricotta
cheese, eggs, vanilla, lemon
zest, sugar and cornstarch in a
bowl.
3. Pour the mixture over the crust
and bake the cheesecake in the
preheated oven at 350F for 45
minutes or until it looks set in
the center.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups vanilla cookies, crushed
¼ cup butter, melted
2 tablespoons Marsala wine
Filling:
1 cup sultanas
½ cup Marsala wine
3 cups cream cheese
½ cup sour cream
3 eggs
1 tablespoon cornstarch
2/3 cup white sugar
1 teaspoon vanilla extract
Directions:
1. For the crust, mix the cookies,
butter and wine in a bowl.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the sultanas
and wine in a bowl and allow
to soak up for 30 minutes.
3. Mix the cream cheese, sour
cream, eggs, cornstarch and
vanilla in a bowl.
4. Add the sultanas and wine and
mix well. Pour the mixture over
the crust and bake in the
preheated oven at 350F for 45-
50 minutes or until the center
looks set.
5. Allow the cheesecake to cool
down before serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
2 cups ricotta cheese
1 cup cream cheese
½ cup sour cream
4 eggs
1 tablespoon lemon zest
2/3 cup white sugar
1 tablespoon cornstarch
Apricot compote:
1 pound apricots, pitted and sliced
½ cup fresh orange juice
1 teaspoon orange zest
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix the ricotta
cheese, cream cheese, sour
cream, eggs, lemon zest,
cornstarch and sugar. Spoon the
mixture over the crust and bake
in the preheated oven at 350F
for 40-45 minutes.
3. Allow the cheesecake to cool in
the pan.
4. For the compote, mix the
ingredients in a saucepan and
cook for 5 minutes over
medium flame.
5. Serve the cheesecake with
warm or chilled apricot
compote.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
1 ½ pounds ricotta cheese
4 eggs
1 teaspoon vanilla extract
¼ cup honey
¼ cup white sugar
1 tablespoon cornstarch
Topping:
1 pound fresh figs, quartered
¼ cup honey
Directions:
1. For the crust, mix the crackers
with melted butter in a bowl
then transfer the mixture in a 9-
inch round cake pan lined with
baking paper. Press it well on
the bottom of the pan.
2. For the filling, mix the cheese,
eggs, vanilla, honey, sugar and
cornstarch in a bowl.
3. Pour the mixture over the crust
and bake in the preheated oven
at 350F for 45 minutes or until
set in the center.
4. When done, allow to cool then
top with fresh figs.
5. Drizzle with honey just before
serving.
Ingredients:
Crust:
1 cup graham crackers
2 tablespoons cocoa powder
¼ cup butter
1 tablespoon Dark rum
Filling:
24 oz. cream cheese, softened
2/3 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon cornstarch
4 Snickers bars, chopped
Directions:
1. For the crust, mix the
ingredients in a food processor
and pulse until well mixed.
Transfer the mixture in a 8-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, sugar, eggs, vanilla and
cornstarch in a bowl. Fold in
the chopped Snickers then pour
the mixture in the prepared pan,
over the crust.
3. Bake in the preheated oven at
330F for 45-50 minutes or until
the center looks set.
4. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups graham cracker, crushed
½ cup butter, melted
Filling:
2 cups sour cream
2 cups cream cheese
1 teaspoon vanilla extract
3 eggs
¾ cup white sugar
1 tablespoon cornstarch
Topping:
1 mango, peeled and cubed
¼ cup light brown sugar
¼ cup fresh orange juice
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with baking
paper.
2. For the filling, mix all the
ingredients in a bowl. Pour the
mixture over the crust and bake
in the preheated oven at 330F
for 45 minutes or until set in the
center.
3. Allow to cool down in the pan.
4. For the topping, mix all the
ingredients in a saucepan and
cook until softened.
5. Allow to cool then top the
cheesecake with the mango
compote.
6. Serve the cheesecake fresh.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
24 oz. ricotta cheese
½ cup heavy cream
2 eggs
¼ cup butter, melted
2/3 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 tablespoon cornstarch
1 pinch salt
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy.
3. Pour the mixture over the crust
and bake in the preheated oven
at 330F for 40-45 minutes or
until set in the center.
4. Serve the cheesecake chilled.
Nutritional information per serving
Calories: 357
Fat: 23.6g
Protein: 10.0g
Carbohydrates: 27.6g
Shortcrust Pastry Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
½ cup butter, softened
¼ cup powdered sugar
1 egg yolk
1 ¾ cups all-purpose flour
1 pinch salt
Filling:
3 cups cream cheese
1 cup sour cream
1 teaspoon vanilla extract
3 eggs
½ cup white sugar
1 pinch salt
2 tablespoons butter, melted
1 tablespoon cornstarch
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
Add the egg yolk and mix well
then stir in the rest of the
ingredients.
2. Transfer the dough on a floured
working surface and roll the
dough into a thin sheet.
3. Transfer the dough in a 9-inch
round cake pan and press it
well on the bottom and sides of
the pan.
4. Bake the crust in the preheated
oven at 350F for 12 minutes
then allow to cool down.
5. For the filling, mix all the
ingredients in a bowl. Pour the
mixture into the crust and bake
in the preheated oven at 300F
for 45 minutes or until set in the
center.
6. Serve the cheesecake chilled.
Ingredients:
Crust:
1 cup graham crackers, crushed
1 cup ground walnuts
2 tablespoons butter, melted
Filling:
24 oz. cream cheese
2 eggs
1 teaspoon vanilla extract
2/3 cup white sugar
2 tablespoons dark rum
1 pinch salt
1 tablespoon cornstarch
Topping:
1 cup walnuts, chopped
¼ cup all-purpose flour
1 pinch salt
2 tablespoons butter, chilled
Directions:
1. For the crust, mix the
ingredients in a food processor
and pulse until ground and well
mixed.
2. Transfer in a 9-inch round cake
pan lined with baking paper and
press it well on the bottom of
the pan.
3. For the filling, mix all the
ingredients in a bowl. Pour the
mixture over the crust.
4. For the topping, mix all the
ingredients in a bowl until
grainy.
5. Top the cheesecake with this
mixture and bake in the
preheated oven at 350F for 45
minutes or until set in the
center.
6. Allow to cool down before
slicing and serving.
Ingredients:
Crust:
4 phyllo dough sheets, crumbled
¼ cup butter, melted
Filling:
4 cups cream cheese
2/3 cup white sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 pinch salt
Topping:
1 cup walnuts, chopped
¼ cup honey
Directions:
1. For the crust, mix the phyllo
dough and butter in a 9-inch
baking pan lined with baking
paper.
2. Press slightly to arrange the
dough in an even layer.
3. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the mixture over
the phyllo dough and bake in the
preheated oven at 330F for 45
minutes or until the center looks
set.
4. Allow the cheesecake to cool
down then top with walnuts and
honey.
5. Serve chilled.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
1 cup crushed pineapple, drained
3 cups cream cheese
1 cup sour cream
3 eggs
1 tablespoon cornstarch
½ cup white sugar
1 lime, zested and juiced
1 pinch salt
Directions:
1. For the crust, mix the two
ingredients in a bowl. Transfer
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. Top the crust with pineapple.
3. For the filling, mix the cream
cheese, sour cream, eggs,
cornstarch, sugar, lime zest,
lime juice and salt in a bowl.
Pour the mixture over the
pineapple.
4. Bake in the preheated oven at
350F for 45 minutes or until the
center looks set.
5. Allow the cheesecake to cool in
the pan before slicing and
serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
Filling:
2 bananas, sliced
1 cup dulce de leche
3 cups cream cheese
2 eggs
¼ cup heavy cream
1 teaspoon vanilla extract
¼ cup light brown sugar
1 pinch salt
1 tablespoon cornstarch
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it on the
bottom and sides of the pan.
2. Top the crust with banana slices
and dulce de leche.
3. Mix the cream cheese, eggs,
cream, vanilla, sugar, salt and
cornstarch in a bowl.
4. Spoon the filling over the dulce
de leche and bake the
cheesecake in the preheated
oven at 330F for 40-45 minutes
or until set in the center.
5. Serve the cheesecake chilled.
Ingredients:
3 cups cream cheese
4 eggs
1 ½ cups white sugar
1 cup heavy cream
1 tablespoon all-purpose flour
1 pinch salt
Butter to grease the pan
Directions:
1. Grease a 9-inch round cake pan
with butter.
2. Mix the cream cheese until
fluffy and pale. Add the eggs,
one by one, then stir in the rest
of the ingredients and mix well.
3. Pour the batter in the prepared
pan and bake in the preheated
oven at 400F for 40-45 minutes
or until the cheesecake has a
dark brown color.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
1 teaspoon vanilla extract
Filling:
4 cups cream cheese
4 eggs
¾ cup white sugar
1 tablespoon vanilla extract
1 tablespoon cornstarch
Topping:
2 cups mixed berries
Directions:
1. For the crust, mix the crackers,
butter and vanilla in a bowl.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, sugar, vanilla, eggs and
cornstarch in a bowl pour the
mixture over the crust and bake
in the preheated oven at 330F
for 45-50 minutes or until set in
the center.
3. Allow the cheesecake to cool
down in the pan then top with
mixed berries.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
1 teaspoon vanilla extract
Filling:
4 cups cream cheese
4 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 cup raspberry puree
Directions:
1. For the crust, mix the crackers,
butter and vanilla in a bowl.
Transfer the mixture into 12
muffin cups lined with muffin
papers and press it well on the
bottom of each cup.
2. For the filling, mix the cream
cheese, eggs, sugar, vanilla and
cornstarch in a bowl.
3. Evenly pour the mixture into the
muffin cups.
4. Top the cheesecakes with a
spoonful of raspberry puree.
Swirl the puree into the
cheesecake with a fork.
5. Bake in the preheated oven at
330F for 25 minutes or until set.
6. Serve the cheesecakes chilled.
Ingredients:
Crust:
1 ½ cups Oreo cookies
¼ cup butter, melted
Filling:
1 ½ cups mascarpone cheese
2 cups cream cheese
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 pinch salt
¾ cup white sugar
Topping:
2 cups mixed berries
Directions:
1. For the crust, place the cookies
in a food processor and pulse
until ground. Add the butter and
mix well. Transfer the mixture
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the cheese,
eggs, vanilla, lemon zest, salt
and sugar in a bowl. Pour the
mixture over the crust and bake
in the preheated oven at 330F
for 45 minutes or until set.
3. Allow to cool in the pan then
top with fresh berries and
serve.
Ingredients:
Crust:
1 ½ cups vanilla biscuits, crushed
½ cup butter, melted
Filling:
4 cups cream cheese
2/3 cup white sugar
1 tablespoon vanilla extract
3 eggs
1 tablespoon cornstarch
¼ cup passionfruit juice
1 cup fresh blueberries
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix the cream
cheese, sugar, vanilla, eggs,
cornstarch and passionfruit
juice in a bowl. Pour the filling
over the crust.
3. Top with blueberries then bake
in the preheated oven at 330F
for 45 minutes or until the set
looks set.
4. Allow the cheesecake to cool
down in the pan before slicing
and serving.
Ingredients:
2 cups ricotta cheese
1 cup cream cheese
½ cup sour cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
3 eggs
2 tablespoons butter, melted
1 pinch salt
1 tablespoon cornstarch
Butter to grease the pan
Directions:
1. Grease 1 9-inch round cake pan
with butter.
2. Mix the ricotta cheese and the
rest of the ingredients in a bowl
until creamy.
3. Pour the mixture in the greased
pan and bake in the preheated
oven at 350F for 40 minutes or
until slightly golden brown on
the edges and set in the center.
4. Allow the cheesecake to cool
down in the pan before slicing
and serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
1 teaspoon vanilla extract
White layer;
1 ½ cups cream cheese
¼ cup sour cream
2 eggs
1 tablespoon cornstarch
¼ cup white sugar
1 teaspoon vanilla extract
Dark layer:
2 cups cream cheese
2 oz. dark chocolate, melted and chilled
2 eggs
1 teaspoon vanilla extract
¼ cup light brown sugar
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well.
2. For the white layer, mix all the
ingredients in a bowl until
creamy.
3. Pour the mixture over the crust.
4. For the dark layer, mix the
cream cheese with the melted
chocolate. Add the rest of the
ingredients then pour the
mixture over the white one.
5. Swirl it around with a fork and
bake in the preheated oven at
330F for 45-50 minutes or until
the center looks set.
6. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups Oreo cookies
½ cup butter, melted
Filling:
4 cups cream cheese
4 oz. dark chocolate, melted
3 eggs
¼ cup heavy cream
¾ cup white sugar
2 tablespoons cocoa powder
1 tablespoon dark rum
1 pinch salt
1 tablespoon cornstarch
2 cups dark cherries, pitted
Directions:
1. For the crust, place the cookies
in a food processor and pulse
until ground.
2. Add the melted butter and mix
well then transfer in a 9-inch
round cake pan and press it
well on the bottom of the pan.
3. Top with the pitted cherries.
4. For the filling, mix the cream
cheese and chocolate in a bowl.
5. Add the rest of the ingredients
and mix well.
6. Spoon the filling over the
cherries and bake the
cheesecake in the preheated
oven at 330F for 50-55 minutes
or until set in the center.
7. Allow the cheesecake to cool in
the pan before slicing and
serving.
Ingredients:
Crust:
1 ½ cups chocolate cookies, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
1 cup heavy cream
1 cup dark chocolate chips, melted
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon cornstarch
Topping:
1 cup heavy cream
1 ¼ cups dark chocolate chips
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with baking
paper and press it well on the
bottom of the pan.
2. For the filling, mix the
ingredients in a bowl until
creamy. Pour the mixture over
the crust and bake in the
preheated oven at 330F for 50
minutes.
3. Allow to cool down in the pan.
4. For the topping, bring the cream
to the boiling point.
5. Remove from heat and add the
chocolate. Mix until melted then
allow to cool.
6. Top the cheesecake with the
chilled topping chocolate
cream.
7. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
4 oz. white chocolate, melted
3 eggs
1 teaspoon vanilla extract
1/3 cups white sugar
1 pinch salt
1 teaspoon cornstarch
Directions:
1. For the filling, mix the
ingredients in a bowl. Transfer
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the cream
cheese, white chocolate, eggs,
vanilla, sugar, salt and
cornstarch.
3. Pour the mixture over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until the center looks set if you
shake the pan slightly.
4. Allow the cheesecake to cool in
the pan before slicing and
serving.
Ingredients:
Crust:
20 gingersnap cookies, crushed
1/3 cup butter, melted
Filling:
1 ½ cups fresh blackberries
2 tablespoons all-purpose flour
3 cups cream cheese
½ cup sour cream
2/3 cup white sugar
1 tablespoon lemon zest
1 teaspoon orange zest
3 eggs
1 pinch salt
Directions:
1. For the crust, mix the
ingredients well then transfer in
a 9-inch round cake pan lined
with baking paper. Press the
mixture well on the bottom of
the pan.
2. Sprinkle the blackberries with
flour then place them over the
crust.
3. For the filling, mix the cream
cheese, sour cream, sugar,
lemon zest, orange zest, eggs
and salt in a bowl.
4. Pour this mixture over the
blackberries and bake in the
preheated oven at 330F for 45-
50 minutes or until the center
looks set.
5. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
¼ cup butter
¼ cup coconut cream
Filling:
3 cups cream cheese
½ cup coconut milk
½ cup sweetened condensed milk
1 cup shredded coconut
½ cup sliced almonds
3 eggs
1 teaspoon vanilla extract
1 pinch salt
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
in a 9-inch round cake pan lined
with parchment paper and press
it well on the bottom of the pan.
2. For the filling, mix the
ingredients in a bowl until
creamy.
3. Pour the mixture over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until the cheesecake looks
slightly in the center when you
shake the pan lightly.
4. When done, remove from the
oven and allow to cool down
completely before serving.
Ingredients:
Crust:
1 ½ cups vanilla biscuits, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
1 lemon, zested and juiced
2/3 cup white sugar
1 pinch salt
3 eggs
1 tablespoon cornstarch
2 cups fresh strawberries
Directions:
1. For the crust, mix the biscuits
and butter in a bowl. Transfer
in a 9-inch round cake pan lined
with baking paper and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, lemon zest, lemon juice,
sugar, salt, eggs and cornstarch
in a bowl.
3. Pour the mixture over the crust
and bake in the preheated oven
at 350F for 45-50 minutes.
4. When done, allow to cool down
then top with fresh
strawberries.
5. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
1 teaspoon vanilla extract
Filling:
3 cups cream cheese
1 cup sour cream
1 vanilla bean, split lengthwise, seeds
removed
3 eggs
1 pinch salt
1 tablespoon cornstarch
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix the cream
cheese, sour cream, vanilla
bean seeds, eggs, salt and
cornstarch in a bowl.
3. Pour the mixture over the crust
and bake the cheesecake in the
preheated oven at 330F for 40-
45 minutes. Place a pan filled
with water under the
cheesecake while baking. This
ensures a humid atmosphere in
the oven and the cheesecake has
less chances to crack on top.
4. Allow the cheesecake to cool
down completely before slicing
and serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
1 cup fresh blueberries
3 cups cream cheese
2/3 cup white sugar
2 eggs
2 tablespoons cornstarch
1 pinch salt
1 teaspoon lemon zest
1 tablespoon lemon juice
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, combine all the
ingredients in a blender and
pulse until smooth.
3. Pour the mixture over the
filling.
4. Bake the cheesecake in the
preheated oven at 350F for 45-
50 minutes or until the
cheesecake looks set in the
center if you shake the pan
lightly.
5. When done, remove from the
oven and allow to cool down
before serving.
Ingredients:
Brownie layer:
3 oz. dark chocolate, melted
¼ cup butter, melted
2 eggs
¼ cup white sugar
½ cup all-purpose flour
1 pinch salt
Filling:
3 cups cream cheese
½ cup sour cream
2 eggs
1 teaspoon orange zest
1 teaspoon vanilla extract
½ cup white sugar
1 pinch salt
1 tablespoon cornstarch
Directions:
1. For the brownie layer, mix the
chocolate and butter in a bowl.
Add the eggs and sugar and mix
well.
2. Fold in the flour then pour the
batter in a 9-inch round cake
pan lined with parchment paper.
3. Bake in the preheated oven at
350F for 10 minutes.
4. For the filling, mix all the
ingredients in a bowl.
5. Pour the filling over the
brownie layer and continue
baking at 330F for 40
additional minutes or until the
cheesecake looks set when
shaking the pan.
6. When done, remove from the
oven and allow to cool down in
the pan before serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
½ cup butter, melted
Filling:
4 cups cream cheese
3 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1 pinch salt
Topping:
1/2 cup white sugar
Directions:
1. For the crust, mix the cookies
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix the
ingredients in a bowl until
creamy. Spoon the filling over
the crust and bake in the
preheated oven at 330F for 45
minutes or until set.
3. When done, remove from the
oven and allow to cool down
slightly.
4. Top with sugar and place under
the broiler for 2-3 minutes until
caramelized.
5. Allow to cool down before
serving.
Ingredients:
Crust:
1 1/2 cups graham crackers, crushed
½ cup ground hazelnuts
¼ cup butter, melted
Filling:
3 cups cream cheese
1 cup white sugar
3 eggs
1 pinch salt
1 teaspoon vanilla extract
½ cup heavy cream
Topping:
2 blood oranges, sliced
½ cup light brown sugar
Directions:
1. For the crust, mix the crackers,
hazelnuts and butter in a bowl.
Transfer the mixture in a 9-inch
round cake pan lined with
parchment paper and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, sugar, eggs, salt, vanilla
and cream in a bowl. Pour the
filling over the crust and bake
in the preheated oven at 330F
for 45-50 minutes.
3. When done, remove from the
oven and allow to cool down.
4. Top the cheesecake with orange
slices and sprinkle with brown
sugar.
5. Using a blowtorch, caramelize
the sugar on top.
6. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
½ cup butter, melted
Filling:
4 cups cream cheese
4 oz. dark chocolate, melted
2 teaspoons instant coffee
3 eggs
2/3 cup white sugar
1 pinch salt
1 tablespoon dark rum
Directions:
1. For the crust, mix the cookies
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with parchment
paper and press it well on the
bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy.
3. Pour the mixture over the crust
and bake in the preheated oven
at 330F for 40-45 minutes or
until the center looks slightly
set.
4. When done, allow the
cheesecake to cool down
before slicing and serving.
5. Top it with whipped cream if
you want.
Ingredients:
Crust:
1 ½ cups chocolate biscuits, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
4 oz. dark chocolate, melted
3 eggs
2/3 cup white sugar
1 pinch salt
1 teaspoon vanilla extract
Topping:
1 cup heavy cream
1 cup dark chocolate chips
1 teaspoon peppermint extract
Crushed candy canes to decorate
Directions:
1. For the crust, mix the
ingredients in a bowl then
transfer in a 9-inch round cake
pan lined with parchment paper.
2. Press the mixture well on the
bottom of the pan.
3. For the filling, mix the cream
cheese and chocolate in a bowl
until creamy.
4. Add the rest of the ingredients
and give it a good mix.
5. Allow the cheesecake to cool
down.
6. For the topping, bring the cream
to the boiling point in a
saucepan. Remove from heat
and add the chocolate. Mix
well then stir in the peppermint
extract.
7. Top the cheesecake with the
chocolate glaze.
8. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups graham crackers
½ cup butter, melted
1 teaspoon vanilla extract
Filling:
3 cups cream cheese
¼ cup milk powder
2 tablespoons cocoa powder
1 teaspoon instant coffee
1 teaspoon vanilla extract
3 eggs
2/3 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1 tablespoon Amaretto liqueur
Directions:
1. Make the crust by mixing the
crackers and butter in a bowl.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, combine all the
ingredients in a bowl and give
them a good mix.
3. Pour the filling over the crust
and bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until the center of
the cheesecake looks set if you
shake it slightly.
4. Allow the cheesecake to cool
down before serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
Filling:
4 cups cream cheese
½ cup heavy cream
3 eggs
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons dark rum
½ cup white sugar
¼ cup light brown sugar
1 tablespoon cornstarch
Topping:
1 cup white sugar
½ cup heavy cream
1 cup pecans
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 10-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the filling over the
crust and bake the cheesecake
in the preheated oven at 330F
for 45-50 minutes or until set in
the center.
3. Allow to cool down completely
once baked.
4. For the topping, melt the sugar
in a heavy saucepan until it has
an amber color.
5. Add the cream and mix well
until melted.
6. Stir in the pecans and remove
from heat. Allow to cool down.
7. Top the cheesecake with the
caramel and pecans just before
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 butter, melted
Filling:
3 cups cream cheese
½ cup sour cream
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon cornstarch
1 cup caramel sauce
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with parchment
paper.
2. Press it well on the bottom of
the pan.
3. For the filling, mix the cream
cheese, sour cream, eggs, sugar,
vanilla, salt and cornstarch in a
bowl.
4. Spoon the filling over the crust
then drizzle the filling with
caramel sauce.
5. Using a fork, swirl the caramel
sauce into the cheesecake.
6. Bake in the preheated oven at
330F for 45 minutes or until the
center looks set.
7. Allow to cool down in the pan
before slicing and serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
¼ cup ground almonds
½ teaspoon ground ginger
¼ teaspoon cinnamon powder
½ cup butter, melted
Filling:
3 cups cream cheese
½ cup sour cream
½ cup white sugar
3 eggs
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cardamom
1 pinch nutmeg
1 pinch salt
Directions:
1. For the crust, mix all the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with parchment
paper and press it well on the
bottom of the pan.
2. For the filling, mix the cream
cheese and the rest of the
ingredients in a bowl until
creamy.
3. Pour the filling over the crust
and bake in the preheated oven
at 330F for 40-45 minutes or
until the center of the
cheesecake looks set.
4. Remove from the oven when
done and allow it to cool down
before serving.
Ingredients:
Crust:
1 ½ cups vanilla biscuits, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
2 tablespoons butter, melted
¼ cup heavy cream
3 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 pinch salt
Topping:
1 pound kiwi fruits
Directions:
1. For the crust, mix the biscuits
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, combine all the
ingredients in a bowl. Pour the
mixture over the crust and bake
in the preheated oven at 330F
for 45-50 minutes or until the
center of the cheesecake looks
set.
3. When done, remove from the
oven and allow to cool down.
4. Top the freshly baked
cheesecake with kiwi fruit
slices and serve it fresh.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/2 cup butter, melted
2 tablespoons cocoa powder
Filling:
4 cups cream cheese
4 eggs
½ cup white sugar
1 pinch salt
1 teaspoon vanilla extract
2 tablespoons milk
1 tablespoon cornstarch
1 cup dark chocolate chips
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined. Transfer in a 9-inch
round cake pan and press the
mixture well on the bottom of
the pan.
2. For the filling, mix the cream
cheese, eggs, sugar, salt,
vanilla, milk and cornstarch in
a bowl.
3. Fold in the chocolate chips then
spoon the filling over the crust.
4. Bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until set in the
center.
5. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
3 eggs
½ cup white sugar
¼ cup Frangelico liqueur
1 pinch salt
1 teaspoon vanilla extract
1 tablespoon cornstarch
Topping:
2 cups strawberries, sliced
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix the
ingredients in a bowl until
creamy and airy.
3. Spoon the filling over the crust
and bake in the preheated oven
at 330F for 45 minutes or until
the center of the cheesecake
looks set if you shake the pan.
4. When done, remove from the
oven and allow to cool down.
5. Top the cheesecake with fresh
strawberries.
6. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
½ cup pistachio paste
3 eggs
1 teaspoon vanilla extract
1 pinch salt
½ cup white sugar
1 tablespoon cornstarch
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with parchment
paper. Press the mixture well
on the bottom of the pan.
2. For the filling, mix the cream
cheese, pistachio paste, eggs,
vanilla, salt, sugar and
cornstarch in a bowl until
creamy.
3. Pour the mixture over the crust
and bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until set in the
center.
4. Allow the cheesecake to cool
down before slicing and
serving.
5. Store the cheesecake in the
fridge.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
1 tablespoon dark rum
Filling:
3 cups cream cheese
½ cup sour cream
2 eggs
1 pinch salt
1 teaspoon vanilla extract
½ cup white sugar
½ cup almond flour
½ teaspoon almond extract
Topping:
½ cup white sugar
1 cup blanched almonds
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with parchment
paper and press it well on the
bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the filling over the
crust and bake in the preheated
oven at 330F for 40-45 minutes
or until the center of the cake
looks slightly set is you shake
the pan.
3. Allow the cheesecake to cool in
the pan when done.
4. For the topping, melt the sugar
in a heavy saucepan until it has
an amber color.
5. Remove from heat and stir in
the almonds. Mix until coated
then spoon on a baking tray
lined with baking paper. Allow
to cool down and set.
6. When chilled, crack into
smaller pieces. Top the
cheesecake with the almond
praline and serve the
cheesecake fresh.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
1 ½ cups mascarpone cheese
¾ cup powdered sugar
1 cup cream cheese
1 tablespoon vanilla extract
1 pinch salt
1 teaspoon gelatin
2 tablespoons cold water
1 cup heavy cream, whipped
2 cups cherries, pitted
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with parchment
paper and press it well on the
bottom of the pan.
2. For the filling, mix the
mascarpone cheese, sugar and
cream cheese in a bowl for 5
minutes until airy and light.
3. Bloom the gelatin in cold water
for 10 minutes.
4. Mix the cheese mixture with
vanilla. Melt the gelatin and stir
in the melted gelatin.
5. Fold in the whipped cream then
add the cherries.
6. Spoon the mixture over the
crust and place in the fridge to
set for at least 1 hour.
Ingredients:
Crust:
1 ½ cups vanilla biscuits, crushed
¼ cup butter, melted
1 teaspoon vanilla extract
Filling:
2 cups cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
¼ cup passionfruit juice
1 teaspoon gelatin
2 tablespoons cold water
1 cup heavy cream, whipped
Directions:
1. For the crust, mix the biscuits,
butter and vanilla in a bowl.
Transfer the mixture in a 9-inch
round cake pan lined with
parchment paper and press it
well on the bottom of the pan.
2. Bloom the gelatin in cold water
for 10 minutes.
3. For the filling, mix the cream
cheese, sugar and vanilla in a
bowl until fluffy.
4. Melt the gelatin and stir it in the
cream cheese mixture.
5. Add the passionfruit juice then
fold in the whipped cream.
Spoon the mixture over the
crust and place in the fridge to
set for at least 1 hour.
6. Serve the cheesecake chilled.
Ingredients:
Crust:
2 cups chocolate biscuits, crushed
½ cup butter, melted
2 tablespoons dark rum
Filling:
1 cup mascarpone cheese
4 oz. dark chocolate, melted and chilled
3 cups cream cheese
2 tablespoons dark rum
1 pinch salt
4 eggs
1 tablespoon cornstarch
2/3 cup white sugar
2 bananas, sliced
Directions:
Crust:
1. Mix the ingredients in a bowl.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. Arrange the banana slices over
the crust.
3. For the filling, mix the
mascarpone cheese and
chocolate. Stir in the cream
cheese, rum, salt, eggs,
cornstarch and sugar and mix
well.
4. Spoon the mixture over the
banana slices and bake in the
preheated oven at 330F for 45-
50 minutes or until set.
5. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
3 eggs
1 pinch salt
1 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon cornstarch
½ cup dark chocolate chips
Topping:
2 cups strawberries, sliced
Directions:
1. For the crust, mxi the cookies
and butter in a bowl. Transfer
in a 9-inch round cake pan lined
with parchment paper and press
it well on the bottom of the pan.
2. For the filling, combine the
cream cheese and the rest of the
ingredients in a bowl and mix
until creamy.
3. Fold in the chocolate chips then
pour the mixture over the crust.
4. Bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until the center
looks set.
5. Allow to cool down completely
in the pan.
6. When chilled, top the
cheesecake with strawberry
slices.
7. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups chocolate biscuits, crushed
½ cup butter, melted
1 teaspoon vanilla extract
Filling:
3 cups cream cheese
½ cup sour cream
3 eggs
1 pinch salt
2/3 cup white sugar
2 teaspoons instant coffee
1 tablespoon cornstarch
Topping:
¾ cup heavy cream
1 cup white chocolate chips
½ cup dark chocolate chips
2 teaspoons instant coffee
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the mixture over
the crust and bake in the
preheated oven at 330F for 45-
50 minutes.
3. When done, allow to cool in the
pan completely.
4. For the topping, heat the cream
in a saucepan just to the boiling
point.
5. Remove from heat and stir in
the chocolate chips and coffee.
Mix well then allow to cool
down.
6. Pour the glaze over the baked
cheesecake and serve the
dessert fresh.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
1 cup Nutella
2 tablespoons cocoa powder
3 eggs
1 teaspoon vanilla extract
1 pinch salt
¼ cup milk
1 tablespoon cornstarch
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined. Transfer the mixture
in a baking tray lined with
parchment paper and press it
well on the bottom of the pan.
2. For the filling, combine all the
ingredients in a bowl until
creamy.
3. Pour the filling over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until the center of the cake
looks set in the center.
4. Allow the cheesecake to cool
down in the pan before slicing
and serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
6 oz. dark chocolate, melted and chilled
3 eggs
1 pinch salt
½ cup white sugar
1 teaspoon vanilla extract
Topping:
2 cups fresh raspberries
Directions:
1. For the crust, mix the cookies
and butter in a bowl. Transfer
the mixture in a baking tray
lined with parchment paper and
press it well on the bottom of
the pan.
2. For the filling, mix the cream
cheese, chocolate, eggs, salt,
sugar and vanilla in a bowl.
Pour the filling over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until the center looks set.
3. Allow the cheesecake to cool
down in the pan then transfer on
a platter. Top with fresh
raspberries just before serving.
Ingredients:
Crust:
8 oz. chocolate biscuits, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
½ cup heavy cream
¾ cup sweetened condensed milk
6 oz. dark chocolate, melted
1 pinch salt
1 teaspoon vanilla extract
Directions:
1. For the crust, mix all the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with parchment
paper and press it well on the
bottom of the pan.
2. For the filling, mix the
ingredients in a bowl. Pour the
filling over the crust and bake
in the preheated oven at 330F
for 45 minutes or until the
center looks set.
3. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
¼ cup butter
¼ cup smooth peanut butter
1 tablespoon dark brown sugar
Filling:
½ cup smooth peanut butter
2 cups cream cheese
1 cup sour cream
3 eggs
½ cup white sugar
¼ cup light brown sugar
1 pinch salt
1 teaspoon vanilla extract
Directions:
1. For the crust, mix the
ingredients well then transfer
the mixture in a 9-inch round
cake pan lined with baking
paper.
2. Press the mixture well on the
bottom of the pan and place
aside.
3. For the filling, mix all the
ingredients in a bowl until
smooth and creamy.
4. Pour the filling over the crust
then bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until the center of
the cheesecake looks set.
5. Allow the cheesecake to cool
down before slicing and
serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
2 tablespoons brandy
Filling:
3 cups cream cheese
1 cup ricotta cheese
1 cup mixed dried fruits, chopped
¼ cup brandy
½ cup white sugar
1 tablespoon vanilla extract
4 eggs
1 pinch salt
2 tablespoons cornstarch
Directions:
1. For the crust, mix the
ingredients well in a bowl then
transfer the mixture in a 9-inch
round cake pan lined with
parchment paper.
2. Press well on the bottom of the
pan and place aside.
3. For the filling, first of all mix
the fruits with brandy in a bowl
and allow to soak up for 30
minutes.
4. Mix the cream cheese, ricotta,
sugar, vanilla, eggs, salt and
cornstarch in a bowl.
5. Fold in the dried fruits then
pour the filling over the crust.
6. Bake in the preheated oven at
330F for 45 minutes or until the
center of the cake is set if you
shake the pan.
7. Allow the cheesecake to cool
down completely before slicing
and serving.
Ingredients:
Crust:
1 ½ cups vanilla cookies, crushed
1/3 cup butter, melted
1 teaspoon vanilla extract
Filling:
2 cups crème fraiche
1 cup cream cheese
3 eggs
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon cornstarch
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined. Transfer in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy.
3. Pour the filling over the crust
and bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until the center of
the cheesecake looks slightly
set if you shake the pan.
4. Serve the cheesecake chilled.
Nutritional information per serving
Calories: 285
Fat: 27.0g
Protein: 5.7g
Carbohydrates: 7.0g
Mini Ginger Cheesecakes
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
½ teaspoon ground ginger
Filling:
3 cups cream cheese
3 eggs
½ cup light brown sugar
1 teaspoon grated ginger
¼ teaspoon cinnamon powder
1 tablespoon cornstarch
1 pinch salt
Directions:
1. For the crust, mix the
ingredients in a bowl. Spoon
the mixture in a muffin tin lined
with muffin papers. Press it
well on the bottom of the tin.
2. For the filling, combine all the
ingredients in a bowl. Pour the
filling over the crust and bake
in the preheated oven at 350F
for 20 minutes or until set in the
center.
3. Allow to cool down before
serving.
Nutritional information per serving
Calories: 372
Fat: 30.4g
Protein: 6.8g
Carbohydrates: 19.1g
Individual Pumpkin
Cheesecakes
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
2 cups gingersnaps, crushed
½ cup butter, melted
Filling:
1 cup pumpkin puree
3 cups cream cheese
2 eggs
½ cup light brown sugar
¼ teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon salt
½ teaspoon vanilla extract
Directions:
1. For the crust, mix the
ingredients in a bowl. Spoon
the mixture in a muffin tin lined
with muffin papers and press it
well on the bottom of the pan.
2. For the filling, combine all the
ingredients in a bowl and mix
until creamy.
3. Pour the filling over the crust
and bake in the preheated oven
at 330F for 20 minutes or until
the center looks set.
4. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
¼ cup butter, melted
Filling:
24 oz. cream cheese
2/3 cup white sugar
3 eggs
1 teaspoon vanilla extract
Topping:
2 cups sour cream
½ cup white sugar
1 teaspoon vanilla extract
Directions:
1. For the crust, mix all the
ingredients in a bowl. Transfer
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix all the
ingredients in a bowl. Pour the
filling over the crust.
3. Wrap the pan in aluminum foil
and place it in a deep baking
pan.
4. Pour hot water in the bigger
pan, surrounding the
cheesecake.
5. Bake in the preheated oven at
330F for 45 minutes or until the
center looks set.
6. Remove from the oven.
7. Mix the ingredients for the
topping in a bowl.
8. Top the cheesecake with the
sour cream mixture and place
back in the oven for 10
additional minutes.
9. Allow to cool down before
serving.
Ingredients:
6 oz. white chocolate chips, melted
6 oz. cream cheese
1 teaspoon vanilla extract
6 eggs, separated
1 pinch salt
¼ cup white sugar
Directions:
1. Mix the white chocolate, cream
cheese and vanilla in a bowl.
2. Add the egg yolks and mix
well.
3. Whip the egg whites with a
pinch of salt until fluffy. Add
the sugar and continue mixing
until glossy and firm.
4. Fold the whipped whites into
the cream cheese mixture.
5. Pour the mixture in a small
round cake pan lined with
baking paper.
6. Bake in the preheated oven at
330F for 25-30 minutes.
7. Allow to cool in the pan then
slice and serve.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
2 bananas, mashed
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ cup heavy cream
3 eggs
½ cup white sugar
1 tablespoon cornstarch
1 pinch salt
½ cup dark chocolate chips
Directions:
1. For the crust, mix the crackers
and butter in a bowl until well
combined. Transfer the mixture
in a round cake pan lined with
baking paper and press it well
on the bottom of the pan.
2. For the filling, mix the bananas
with lemon juice in a bowl.
3. Add the rest of the ingredients
and mix well.
4. Fold in the chocolate chips then
pour the mixture over the crust.
5. Bake in the preheated oven at
330F for 45 minutes or until the
center looks set.
6. Allow to cool down before
slicing and serving.
Ingredients:
Cheesecake:
3 cups cream cheese
3 eggs
½ cup white sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
¼ cup butter, melted
2 tablespoons cornstarch
Butter to grease the pan
Lemon curd:
4 egg yolks
½ cup butter
1 cup white sugar
1 pinch salt
1/3 cup lemon juice
2 tablespoons lemon zest
Directions:
1. For the cheesecake, combine all
the ingredients in a bowl and
mix well.
2. Grease a 8-inch round cake pan
with baking paper then pour the
filling in the pan.
3. Bake in the preheated oven at
330F for 45-50 minutes or until
the center looks set.
4. Allow to cool in the pan then
transfer on a platter.
5. For the lemon curd, combine all
the ingredients in a heatproof
bowl. Place the bowl over a hot
water bath and cook for 20
minutes, stirring all the time
with a spatula or whisk, until
thickened and creamy.
6. Allow to cool down then
spread it over the cheesecake.
7. Serve chilled.
Ingredients:
Crust:
2 cups Oreo cookies, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
1 cup sour cream
¼ cup cocoa powder
3 teaspoons instant coffee
½ cup white sugar
1 pinch salt
3 eggs
Directions:
1. For the crust, mix the cookies
and butter in a bowl. Transfer
in a muffin tin lined with muffin
papers and press it well on the
bottom of the muffin cups.
2. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the mixture over
the crust and bake in the
preheated oven at 330F for 20
minutes or until the center looks
set if you shake the pan slightly.
3. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 370
Fat: 33.6g
Protein: 6.9g
Carbohydrates: 13.0g
Kahlua Chocolate
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
¼ cup butter, melted
1 tablespoon Kahlua
Filling:
3 cups cream cheese
1 cup dark chocolate chips, melted
2 tablespoons Kahlua
1 pinch salt
3 eggs
1 teaspoon vanilla extract
½ cup light brown sugar
1 tablespoon cornstarch
Directions:
1. For the crust, mix the cookies,
butter and Kahlua in a bowl
until well combined. Transfer
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix all the
ingredients in a bowl. Pour the
mixture over the crust and bake
in the preheated oven at 330F
for 45-50 minutes or until the
center looks set if you shake the
pan.
3. Allow to cool down before
slicing and serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
1 cup dulce de leche
1 teaspoon vanilla extract
3 eggs
1 pinch salt
1 tablespoon cornstarch
Directions:
1. For the crust, mix the two
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy.
3. Pour the filling over the crust
and bake the cheesecake in the
preheated oven at 330F for 40-
45 minutes or until the center
looks set.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
24 oz. cream cheese
1 lemon, zested and juiced
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon cornstarch
Topping:
2 egg whites
½ cup sugar
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 8-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the filling over the
crust and bake the cheesecake
in the preheated oven at 330F
for 45 minutes or until the
center looks set.
3. Allow the cheesecake to cool in
the pan.
4. For the topping, combine the
egg whites and sugar in a bowl
and place over a hot water bath.
Cook, stirring all the time, just
until the sugar has dissolved.
5. Remove from heat and whip
with an electric mixer for 5-7
minutes until stiff and glossy.
6. Top the cheesecake with the
whipped whites and place
under the broiler for 2 minutes
just to brown slightly.
7. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
24 oz. cream cheese
2/3 cup white sugar
2 tablespoons cocoa powder
¼ cup Irish cream liqueur
1 pinch salt
3 eggs
½ cup sour cream
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined. Transfer in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl. Pour the
filling over the crust and bake
the cheesecake in the preheated
oven at 350F for 45-50 minutes
or until the center looks set if
you shake the pan lightly.
3. Allow the cheesecake to cool in
the pan before slicing and
serving.
Nutritional information per serving
Calories: 381
Fat: 30.4g
Protein: 6.7g
Carbohydrates: 18.4g
S’mores Cheesecake
Time: 1 ½ hours
Servings: 14
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
Filling:
26 oz. cream cheese
4 oz. dark chocolate, melted
¼ cup cocoa powder
¼ teaspoon salt
1 cup white sugar
3 eggs
2 tablespoons chocolate liqueur
1 teaspoon vanilla extract
1 tablespoon cornstarch
Topping:
2 egg whites
½ cup white sugar
1 teaspoon vanilla extract
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined.
2. Transfer the mixture in a 9-inch
round cake pan lined with
baking paper and press it well
on the bottom of the pan.
3. For the filling, mix the cream
cheese and melted chocolate in
a bowl.
4. Add the rest of the ingredients
and mix well.
5. Pour the filling over the crust.
6. Bake in the preheated oven at
330F for 50 minutes or until the
center of the cheesecake looks
set.
7. For the topping, whip the egg
whites in a bowl until fluffy.
Add the sugar, gradually and
mix until fluffy and glossy.
8. Stir in the vanilla then spread
the meringue over the
cheesecake.
9. Place under the broiler for 2-3
minutes just until slightly
browned on top.
10. Allow to cool down before
serving.
Ingredients:
Crust:
1 cup graham crackers, crushed
1 cup shredded coconut
¼ cup coconut oil, melted
Filling:
1 cup coconut cream
3 cups cream cheese
½ cup shredded coconut
3 eggs
1 tablespoon coconut flour
½ cup coconut sugar
1 tablespoon vanilla extract
1 pinch salt
Directions:
1. For the crust, mix the
ingredients in a bowl until well
mixed. Transfer in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, combine all the
ingredients in a bowl and mix
well. Pour the filling over the
crust.
3. Bake in the preheated oven at
330F for 50-55 minutes or until
the center of the cheesecake
looks set if you shake the pan.
4. Allow the cheesecake to cool in
the pan before slicing and
serving.
Ingredients:
Crust:
1 1/2 cups graham crackers, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
½ cup sour cream
1 teaspoon vanilla extract
1 lime, zested and juiced
2 eggs
1 tablespoon cornstarch
½ cup white sugar
1 cup fresh blueberries
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined. Transfer in a 8-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, sour cream, vanilla,
lime zest and lime juice, eggs,
cornstarch and sugar until
creamy.
3. Pour the filling over the crust
then top with blueberries.
4. Bake in the preheated oven at
330F for 45-50 minutes or until
the cheesecake looks set in the
center.
5. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
2 tablespoons dark brown sugar
1/3 cup butter, melted
Filling:
2 Granny Smith apples, peeled and
diced
¼ cup light brown sugar
1 tablespoon lemon juice
1 cinnamon stick
3 cups cream cheese
½ cup heavy cream
2 eggs
1 tablespoon cornstarch
½ cup white sugar
1 teaspoon vanilla extract
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined and fragrant. Transfer
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, start by mixing
the apples, brown sugar, lemon
juice and cinnamon stick in a
saucepan. Add to the boiling
point and cook until tender,
about 5-7 minutes on low heat.
3. Allow to cool then place it over
the crust.
4. For the filling, mix the cream
cheese, heavy cream, eggs,
cornstarch, sugar and vanilla in
a bowl.
5. Pour over the apples and bake
in the preheated oven at 330F
for 45-50 minutes or until set in
the center.
6. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
4 cups cream cheese
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 cup strawberry jam
Directions:
1. For the crust, mix all the
ingredients in a bowl until well
combined. Transfer in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, eggs, sugar, vanilla and
cornstarch in a bowl. Pour the
mixture over the crust.
3. Top the cheesecake with
dollops of strawberry jam.
4. Bake in the preheated oven at
330F for 45-50 minutes or until
the center of the cake looks set.
5. Allow to cool in the pan then
slice and serve.
Nutritional information per serving
Calories: 438
Fat: 29.4g
Protein: 6.9g
Carbohydrates: 37.7g
Minty Cheesecake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
4 oz. dark chocolate, melted
3 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 pinch salt
½ cup white sugar
1 cup white chocolate chips
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, combine the
cream cheese, chocolate, eggs,
vanilla, peppermint extract, salt
and sugar in a bowl and mix
until creamy.
3. Fold in the chocolate chips.
4. Pour the mixture over the crust
and bake in the preheated oven
at 330 for 45-50 minutes or
until the center looks set.
5. Allow to cool down before
slicing and serving.
Ingredients:
Crust:
2 cups Oreo cookies, crushed
½ cup butter, melted
Filling:
3 cups cream cheese
1 cup sour cream
4 eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ cup white sugar
1 pinch salt
4 Twix bars, chopped
Directions:
1. For the crust, mix the
ingredients in a bowl until
combined. Transfer in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the cream
cheese, sour cream, eggs,
cornstarch, vanilla, sugar and
salt in a bowl. Fold in the bars
and pour the mixture over the
crust.
3. Bake in the preheated oven at
330F for 45-50 minutes or until
the center of the cheesecake
looks set, but still slightly
jiggly.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 cup Amaretti biscuits, crushed
½ cup graham crackers, crushed
¼ cup butter, melted
Filling:
1 ½ pounds cream cheese
¼ cup Amaretto liqueur
½ cup light brown sugar
2 eggs
2 egg yolks
1 pinch salt
1 teaspoon vanilla extract
Directions:
1. For the crust, mix the biscuits,
crackers and butter in a bowl
until well combined. Transfer
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, combine all the
ingredients in a bowl and mix
well.
3. Pour the filling over the crust
and bake in the preheated oven
at 330F for 45 minutes or until
set.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
1 cup sour cream
1 teaspoon red food coloring
1 pinch salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup white sugar
1 tablespoon cornstarch
Directions:
1. For the crust, mix the cookies
and butter in a bowl until
combined. Transfer the mixture
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, combine all the
ingredients in a bowl and mix
until creamy.
3. Pour the filling over the crust
then bake in the preheated oven
at 330F for 45 minutes or until
set in the center.
4. Allow to cool down before
slicing and serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
1 tablespoon cocoa powder
Filling:
1 cup mascarpone cheese
3 cups cream cheese
1 teaspoon vanilla extract
½ cup white sugar
1 tablespoon instant coffee
1 pinch salt
3 eggs
Cocoa powder for dusting
Directions:
1. For the crust, mix all the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy and thick. Pour the
filling over the crust and bake
in the preheated oven at 330F
for 45 minutes or until set in the
center.
3. Allow to cool down then dust
with cocoa powder.
4. Serve the cheesecake chilled.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
2 tablespoons cocoa powder
1/3 cup butter, melted
Filling:
24 oz. cream cheese
8 oz. dark chocolate chips, melted
1 teaspoon salt
½ cup white sugar
1 teaspoon vanilla extract
3 eggs
1 tablespoon cornstarch
2 tablespoons cocoa powder
Directions:
1. For the crust, mix the crackers,
cocoa powder and butter in a
bowl. Transfer the mixture in a
9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the cream
cheese and chocolate in a bowl
until creamy.
3. Add the rest of the ingredients
and mix well.
4. Pour the filling over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until set in the center.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 cup rolled oats
½ cup smooth peanut butter
½ cup graham crackers, crushed
Filling:
24 oz. cream cheese
¼ cup smooth peanut butter
½ cup light brown sugar
1 teaspoon vanilla extract
1 pinch salt
3 eggs
½ cup plain yogurt
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined. Transfer the mixture
in a 9-inch round cake pan lined
with parchment paper.
2. For the filling, mix the cream
cheese, peanut butter, sugar,
vanilla, salt, eggs and yogurt in
a bowl. Pour the mixture over
the crust.
3. Bake in the preheated oven at
330F for 45-50 minutes or until
the center looks set.
4. Allow to cool down before
serving.
Ingredients:
Crust:
¼ cup butter
1 cup dark chocolate chips
2 eggs
¼ cup light brown sugar
¼ cup all-purpose flour
1 pinch salt
Filling:
1 mango, peeled and cubed
2 cups ricotta cheese
1 cup sour cream
2 eggs
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 tablespoon cornstarch
½ cup white sugar
Directions:
1. For the crust, melt the butter
and chocolate chips in a
heatproof bowl. Add the rest of
the ingredients and mix well.
2. Pour the mixture in a 9-inch
round cake pan lined with
baking paper.
3. Bake in the preheated oven at
330F for 10 minutes.
4. Place aside when baked.
5. For the filling, mix all the
ingredients in a blender and
pulse until smooth.
6. Pour the mixture over the
brownie crust and bake in the
preheated oven at 330F for 45-
50 minutes or until set in the
center.
7. Allow to cool down before
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
24 oz. cream cheese
6 oz. white chocolate chips, melted
1 tablespoon vanilla extract
1 pinch salt
3 eggs
¼ cup caramel sauce
1 tablespoon cornstarch
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the cream
cheese and chocolate in a bowl.
3. Add the rest of the ingredients
and mix well.
4. Pour the mixture over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until the center looks set.
5. Allow to cool down in the pan
before slicing and serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
1 cup cranberries
3 cups cream cheese
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
½ cup white sugar
1 pinch salt
1 tablespoon cornstarch
¼ cup eggnog
Directions:
1. For the crust, mix the
ingredients in a bowl then
transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. Top the crust with cranberries.
3. For the filling, mix all the
ingredients in a bowl and mix
well.
4. Pour the mixture over the
cranberries and bake in the
preheated oven at 330F for 45-
50 minutes or until well set in
the center.
5. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 ½ cups gingersnaps, crushed
½ cup ground walnuts
1/3 cup butter, melted
Filling:
3 cups cream cheese
1 cup ricotta cheese
½ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon cinnamon powder
3 eggs
2 tablespoons butter, melted
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a 9-inch round
cake pan lined with baking
paper.
2. Press it well on the bottom of
the pan.
3. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the mixture over
the crust.
4. Bake in the preheated oven at
330F for 45-50 minutes or until
set in the center if you shake the
pan.
5. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 ½ cups gingersnaps, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
½ cup eggnog
3 eggs
1 teaspoon vanilla extract
1 pinch nutmeg
¼ cup light brown sugar
1 tablespoon cornstarch
Topping:
2 cups heavy cream, whipped
Directions:
1. For the crust, mix the
gingersnaps and butter in a
bowl. Transfer the mixture in a
9-inch round cake batter and
press it well on the bottom of
the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy.
3. Pour the mixture over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until set in the center.
4. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
1 cup pumpkin puree
3 cups cream cheese
1 teaspoon vanilla extract
1 pinch salt
½ cup light brown sugar
3 eggs
1 tablespoon cornstarch
½ cup dark chocolate chips
Topping:
1 ½ cups heavy cream, whipped
Cocoa powder
Directions:
1. For the crust, mix the cookies
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix the
ingredients in a bowl.
3. Pour the mixture over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until set in the center.
4. Allow to cool in the pan.
5. Top the cheesecake with
whipped cream and decorate
with a dusting of cocoa powder.
6. Serve the cheesecake fresh.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
4 cups cream cheese
3 eggs
½ cup white sugar
1 lime, zested
1 lemon, zested
1 orange, zested
1 pinch salt
1 teaspoon vanilla extract
Fresh raspberries to decorate
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
the mixture in a 9-inch round
cake lined with baking paper.
Press it well on the bottom of
the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the mixture over
the crust and bake in the
preheated oven at 330F for 45-
50 minutes or until set in the
center.
3. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups chocolate cookies, crushed
1/3 cup butter, melted
Filling:
24 oz. cream cheese
½ cup white sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons instant coffee
½ cup Nutella
1 pinch salt
Topping:
1 ½ cups heavy cream, whipped
1 teaspoon instant coffee
Directions:
1. For the crust, mix the
ingredients in a bowl until well
combined. Transfer the mixture
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix all the
ingredients in a different bowl
until creamy. Pour the mixture
over the crust and bake in the
preheated oven at 330F for 45-
50 minutes or until the center of
the cheesecake looks set if you
shake the cheesecake.
3. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups gingersnaps, crushed
1/3 cup butter, melted
Filling:
24 oz. cream cheese
¼ cup milk powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
1 teaspoon vanilla extract
½ cup white sugar
½ cup sour cream
1 pinch salt
2 eggs
Directions:
1. For the crust, mix the
gingersnaps and butter in a
bowl until well combined.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan
with your fingertips.
2. For the filling, mix the cream
cheese and the rest of the
ingredients in a bowl until
creamy.
3. Pour the filling over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until set in the center if you
shake the pan.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
2 cups gingersnaps, crushed
½ cup butter, melted
Filling:
1 cup sweet potato puree
3 eggs
3 cups cream cheese
½ cup light brown sugar
1 pinch salt
¼ cup heavy cream
1 tablespoon cornstarch
¼ teaspoon nutmeg
Directions:
1. For the crust, mix the
gingersnaps and butter in a
bowl until well combined.
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix the
ingredients in a bowl until
creamy and smooth.
3. Spoon the filling over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until the cheesecake looks set in
the center.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
2/3 cup sweetened condensed milk
16 oz. cream cheese
1 teaspoon vanilla extract
2 eggs
1 pinch salt
½ cup dark chocolate chips
Directions:
1. For the crust, mix the cookies
and butter in a bowl until well
combined. Transfer the mixture
in a 9-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the milk,
cream cheese, vanilla, eggs and
salt in a bowl. Fold in the
chocolate chips.
3. Pour the filling over the crust
and bake in the preheated oven
at 330F for 45-50 minutes or
until the center looks set.
4. Allow to cool down before
slicing and serving.
Nutritional information per serving
Calories: 325
Fat: 26.4g
Protein: 6.6g
Carbohydrates: 17.2g
Cranberry Sauce Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
1 teaspoon vanilla extract
Filling:
24 oz. cream cheese
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Cranberry sauce:
1 cup cranberries
¼ cup white sugar
1 tablespoon lemon juice
Directions:
1. For the crust, mix the crackers,
butter and vanilla in a bowl
until well combined. Transfer
the mixture in a 9-inch round
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy and smooth.
3. Pour the filling over the crust
and bake in the preheated oven
at 330F for 45 minutes or until
set.
4. Allow to cool in the pan.
5. For the sauce, mix the
ingredients in a saucepan and
place over low heat. Cook until
the cranberries are softened.
6. Slice the cheesecake and top it
with the sauce just before
serving.
Ingredients:
Crust:
1 cup graham crackers, crushed
½ cup gingersnaps, crushed
1/3 cup butter, melted
Filling:
24 oz. cream cheese
¼ cup butter, melted
½ cup white sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
3 eggs
1 teaspoon lavender buds
1 pinch salt
1 tablespoon cornstarch
Topping:
2 cups heavy cream, whipped
Directions:
1. For the crust, mix all the
ingredients in a bowl until well
combined.
2. Transfer in a 9-inch round cake
pan and press it well on the
bottom of the pan.
3. For the filling, mix all the
ingredients in a bowl until
creamy and smooth. Pour the
mixture over the crust then bake
in the preheated oven at 330F
for 45-50 minutes or until set in
the center.
4. Allow to cool in the pan then
top with whipped cream.
5. Serve the cheesecake fresh and
chilled.
Ingredients:
Crust:
2 cups Oreo cookies, crushed
½ cup butter, melted
Filling:
24 oz. cream cheese
¼ cup butter, melted
½ cup white sugar
1 teaspoon peppermint extract
1 pinch salt
3 eggs
1 tablespoon cornstarch
½ cup dark chocolate chips
Topping:
1 ½ cups heavy cream, whipped
Directions:
1. For the crust, mix the cookies
and butter in a bowl until well
combined. Transfer in a 9-inch
round cake pan and press it
well on the bottom of the pan.
2. For the filling, mix all the
ingredients in a bowl. Pour the
mixture over the crust and bake
in the preheated oven at 330F
for 45-50 minutes or until set in
the center.
3. Allow to cool in the pan then
top with whipped cream.
4. Serve the cheesecake chilled.
Ingredients:
Crust:
1 cup pecans, ground
1/2 cup graham crackers, crushed
¼ cup butter, melted
Filling:
1 cup cherries, pitted
24 oz. cream cheese
½ cup white sugar
1 tablespoon vanilla extract
1 pinch salt
3 eggs
1 tablespoon cornstarch
Directions:
1. For the crust, mix the
ingredients in a food processor
and pulse until well mixed.
Transfer in a 9-inch round cake
pan and press it well on the
bottom of the pan.
2. Top the crust with cherries.
3. For the filling, mix the cream
cheese, sugar, vanilla, salt, eggs
and cornstarch in a bowl. Pour
the filling over the cherries and
bake the cheesecake in the
preheated oven at 330F for 45-
50 minutes or until the center
looks set.
4. Allow to cool down in the pan
before slicing and serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
3 cups cream cheese
3 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon cornstarch
Chocolate sauce:
1 cup heavy cream
1 cup dark chocolate chips
Directions:
1. For the crust, mix the cookies
and butter in a bowl until well
combined. Transfer the mixture
in a 8-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the cream
cheeses, eggs, sugar, vanilla,
salt and cornstarch in a bowl.
Pour the filling over the crust.
3. Bake the cheesecake in the
preheated oven at 330F for 45
minutes or until the center looks
set.
4. Allow to cool in the pan.
5. For the sauce, bring the cream
to the boiling point in a
saucepan. Remove from heat
and stir in the chocolate. Mix
until melted and smooth.
6. Serve the cheesecake with
chocolate sauce.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
20 oz. cream cheese
½ cup sour cream
6 oz. dark chocolate, melted
1 teaspoon vanilla extract
2 eggs
1 pinch salt
½ cup white sugar
1 tablespoon cornstarch
½ cup colorful sprinkles
Directions:
1. For the crust, mix the cookies
and butter in a bowl until well
combined. Transfer the mixture
in a 9-icnh round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the cream
cheese, sour cream, chocolate
and vanilla in a bowl. Add the
rest of the ingredients and mix
well.
3. Fold in the sprinkles then pour
the filling over the crust.
4. Bake in the preheated oven at
330F for 45-50 minutes or until
set in the center.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 cups all-purpose flour
¼ teaspoon salt
Filling:
¾ cup smooth peanut butter
2 cups cream cheese
1 teaspoon vanilla extract
¼ cup maple syrup
1 cup heavy cream, whipped
Directions:
1. For the crust, mix the butter and
sugar in a bowl. Add the egg
and vanilla and mix well. Stir
in the flour and salt then
transfer the dough on a floured
working surface.
2. Roll the dough into a thin sheet
then transfer it in a tart pan.
Press it well on the bottom and
sides of the pan then trim the
edges.
3. Bake the crust in the preheated
oven at 350F for 15-20 minutes
until golden brown.
4. Allow to cool in the pan.
5. For the filling, mix the peanut
butter and cream cheese in a
bowl. Add the vanilla and
maple syrup then fold in the
whipped cream.
6. Pour the cream into the crust
and serve the tart chilled.
Ingredients:
1 ½ cups all-purpose flour
1 pinch salt
½ cup butter, chilled and cubed
¼ cup cold water
2 cups blueberries
¼ cup white sugar
1 teaspoon lemon zest
½ cup pistachios, chopped
Directions:
1. Mix the flour, salt and butter in
a bowl until grainy. Add the
cold water and mix until the
dough gets together.
2. Transfer the dough on a floured
working surface and roll it into
a thin sheet, shaped as a round.
3. Mix the blueberries, sugar,
lemon zest and pistachio in a
bowl. Spoon the mixture in the
center of the dough and wrap
the edges over the filling.
4. Bake the galette in the
preheated oven at 350F for 30
minutes or until golden brown
on the edges.
5. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 251
Fat: 13.6g
Protein: 3.6g
Carbohydrates: 30.5g
Whole Wheat Strawberry
Galette
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup whole wheat flour
½ cup all-purpose flour
1 pinch salt
½ cup butter
2-4 tablespoons cold water
2 cups strawberries, halved
1 tablespoon cornstarch
¼ cup white sugar
Directions:
1. Mix the flours, salt and butter in
a bowl then rub it with your
fingertips until grainy.
2. Add the water and mix until a
dough forms. Transfer the dough
on a floured working surface
and roll it into a thin sheet,
shaping it into a round.
3. Mix the strawberries with
cornstarch and sugar in a bowl.
Place the filling in the center of
the dough.
4. Wrap the edges of the dough
over the fruits, leaving the
center exposed.
5. Bake the galette in the
preheated oven at 350F for 30
minutes or until fragrant and
golden brown.
6. Allow to cool down before
serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
1/2 cup butter, melted
Filling:
2 cups pumpkin puree
1 cup heavy cream
2 eggs
1 egg yolk
½ cup light brown sugar
1 tablespoon cornstarch
1 pinch salt
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
the mixture in a pie pan and
press it well on the bottom and
sides of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy.
3. Pour the mixture into the crust
and bake in the preheated oven
at 330F for 40 minutes.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups all-purpose flour
1 pinch salt
½ teaspoon cinnamon powder
½ cup butter, chilled and cubed
¼ cup maple syrup
2 tablespoons cold water
Filling:
1 cup pumpkin puree
2 eggs
¼ cup maple syrup
¼ cup heavy cream
1 pinch salt
¼ teaspoon cinnamon powder
2 cups pecan halves
¼ cup light brown sugar
Directions:
1. For the crust, mix the flour, salt,
cinnamon and butter in a bowl
until grainy.
2. Add the rest of the ingredients
and mix well.
3. When a dough has formed,
transfer it on a floured working
surface and roll it into a thin
sheet.
4. Transfer the dough on a pie pan
and press it well on the bottom
and sides of the pan.
5. Bake the crust in the preheated
oven at 350F for 10-15 minutes
or until golden brown.
6. Place aside.
7. For the filling, mix all the
ingredients in a bowl then pour
the mixture into the crust.
8. Place back in the oven at 330F
for 40 minutes.
9. Allow to cool down before
slicing and serving.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 cups all-purpose flour
1 pinch salt
Filling:
2 cups pumpkin puree
1 cup heavy cream
½ cup light brown sugar
½ teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon ground cardamom
Topping:
1 cup heavy cream
1 cup dark chocolate chips
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
Add the egg and mix well then
add the flour and salt and mix
well.
2. Transfer the dough on a floured
working surface and roll into a
thin sheet.
3. Place the dough on a pie pan
and press it well on the bottom
and sides of the pan.
4. Bake the crust in the preheated
oven at 350F for 10 minutes.
Allow to cool aside.
5. For the filling, mix all the
ingredients in a bowl. Pour the
mixture into the crust then bake
at 330F for 40 minutes.
6. Allow to cool completely.
7. For the topping, melt the cream
and chocolate chips in a
heatproof bowl over a hot
water bath until creamy.
8. Pour the chocolate mixture over
the pie and allow to set.
9. Serve the pie fresh.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 cups all-purpose flour
1 pinch salt
Filling:
4 eggs
1 egg yolk
¾ cup white sugar
½ cup heavy cream
½ cup fresh lemon juice
2 tablespoons lemon zest
1 pinch salt
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
2. Add the rest of the ingredients
and mix well. Transfer the
dough on a floured working
surface and roll it into a thin
sheet.
3. Place the dough on a tart pan
and press it well on the bottom
and sides of the pan. Trim the
edges if needed then bake the
crust in the preheated oven at
350F for 15 minutes.
4. Allow to cool aside.
5. For the filling, mix all the
ingredients in a bowl until
creamy
6. Pour the mixture into the crust
then bake in the preheated oven
at 330F for 30 minutes.
7. Allow to cool in the pan before
serving.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 cups all-purpose flour
1 pinch salt
Filling:
½ cup butter, softened
½ cup light brown sugar
1 teaspoon vanilla extract
2 eggs
1 egg yolk
1 ½ cups ground almonds
2 Granny Smith apples, peeled, cored
and sliced
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
Add the egg and mix well.
2. Stir in the flour and salt then
transfer the dough on a floured
working surface and roll it into
a sheet.
3. Place the dough in a tart pan
and press it on the bottom and
sides of the pan. Trim the edges
if needed.
4. For the filling, mix the butter
and sugar in a bowl until
creamy.
5. Add the vanilla, eggs, egg yolk
and almonds and mix well.
6. Spoon the filling into the crust
and top with apple slices.
7. Bake in the preheated oven at
350F for 45 minutes or until
golden brown.
8. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
2 ½ cups all-purpose flour
½ cup butter, chilled and cubed
¼ cup coconut oil
¼ cup cold water
1 pinch salt
2 tablespoons powdered sugar
Filling:
2 pounds apples, peeled, cored and
sliced
2 tablespoons cornstarch
¼ cup light brown sugar
¼ cup golden raisins
1 teaspoon cinnamon powder
1 pinch salt
Directions:
1. For the crust, mix the flour, salt
and sugar in a bowl.
2. Add the butter and coconut oil
and mix until grainy.
3. Add the water and mix to form
a dough.
4. Transfer the dough on a floured
working surface and cut it in
half.
5. Roll one half into a thin sheet
then place it in a pie pan and
press it on the bottom and sides.
Trim the edges if needed.
6. Mix the apples and the rest of
the ingredients in a bowl.
Transfer into the crust.
7. Take the remaining dough and
roll it into a thin sheet.
8. Place over the apples and seal
the edges, trimming them if
needed.
9. Make a few holes in the top
layer of dough to allow the
steams to escape then bake in
the preheated oven at 350F for
50 minutes or until golden
brown and crusty.
10. Allow to cool in the pan then
slice and serve.
Nutritional information per serving
Calories: 272
Fat: 12.6g
Protein: 3.1g
Carbohydrates: 38.2g
Ricotta Cheese Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
Filling:
2 cups ricotta cheese
½ cup heavy cream
3 egg yolks
1 pinch salt
¼ cup white sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a pie pan and
press it well on the bottom and
sides of the pan.
2. For the filling, mix all the
ingredients in a bowl until
creamy. Pour the mixture into
the crust and bake the pie in the
preheated oven at 350F for 35-
40 minutes.
3. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
Filling:
3 ripe bananas, sliced
1 cup dulce de leche
2 cups heavy cream, whipped
Chocolate curls to decorate
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
the mixture in a pie pan and
press it well on the bottom and
sides of the pan.
2. Bake the crust in the preheated
oven at 350F for 15-20 minutes
or until golden brown.
3. Allow the crust to cool down
then fill it with banana slices.
4. Top the bananas with dulce de
leche.
5. Cover the dulce de leche with
whipped cream and decorate
with chocolate curls.
6. Serve the pie fresh and chilled.
Ingredients:
Crust:
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
1 pinch salt
2 tablespoons powdered sugar
2-4 tablespoons cold water
Filling:
2 pounds pears, peeled, cored and cubed
¼ cup light brown sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
1 pinch salt
Crumble topping:
½ cup butter, cubed
¾ cup all-purpose flour
½ teaspoon cinnamon powder
1 pinch salt
2 tablespoons dark brown sugar
Directions:
1. For the crust, mix the flour, salt,
sugar and butter in a bowl until
grainy.
2. Add the water and mix well.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the dough on a pie pan
and press it well on the bottom
and sides of the pan.
5. For the filling, mix the pears,
sugar, cornstarch, ginger and
salt in a bowl. Transfer the
mixture into the crust.
6. For the topping, combine all the
ingredients in a food processor
and pulse until grainy.
7. Spread the topping over the
pears and bake in the preheated
oven at 350F for 45 minutes.
8. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
1 ½ cups all-purpose flour
½ cup cocoa powder
1 pinch salt
Filling:
2 cups cream cheese
½ cup white chocolate chips, melted
¼ cup honey
1 teaspoon red food coloring
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 eggs
1 tablespoon cornstarch
Topping:
1 cup heavy cream, whipped
Directions:
1. For the crust, mix the butter,
sugar and egg in a bowl until
creamy.
2. Add the flour, cocoa powder
and salt and mix well.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the dough in a pie pan
and press it well on the bottom
and sides of the pan. Trim the
edges as needed.
5. For the filling, mix the
ingredients in a bowl until
creamy.
6. Spoon the filling into the crust
and bake the pie in the
preheated oven at 350F for 35-
40 minutes.
7. Allow to cool down then top
with whipped cream.
8. Serve the pie chilled.
Ingredients:
8 phyllo dough sheets, shredded
3 cups Greek yogurt
4 eggs
1 teaspoon vanilla extract
1 pinch salt
½ cup white sugar
1 tablespoon cornstarch
Directions:
1. Mix the yogurt, eggs, vanilla,
salt, sugar and cornstarch in a
bowl.
2. Add the phyllo sheets and mix
well.
3. Pour the mixture in a greased
pie pan and bake in the
preheated oven at 350F for 35-
40 minutes or until golden
brown.
4. Allow to cool in the pan then
serve.
Ingredients:
Crust:
2 ½ cups all-purpose flour
2 tablespoons powdered sugar
2/3 cup butter, chilled and cubed
¼ cup cold water
Filling:
2 pounds peaches, pitted and sliced
2 tablespoons cornstarch
1/3 cup light brown sugar
¼ teaspoon cinnamon powder
1 teaspoon lemon zest
1 tablespoon lemon juice
Directions:
1. For the crust, mix the flour,
sugar and a pinch of salt in a
bowl. Add the butter and mix
until grainy.
2. Stir in the water and knead
slightly.
3. Transfer the dough on a floured
working surface and cut it into
2 equal pieces. Roll one half of
dough into a thin sheet.
4. Place the dough on a pie pan
and press it well on the bottom
and sides of the pan.
5. For the filling, mix the peaches
and the rest of the ingredients in
a bowl. Transfer the filling into
the crust.
6. Take the remaining dough and
roll it into a thin sheet. Place
over the pie and seal the edges.
7. Bake in the preheated oven at
330F for 45-50 minutes.
8. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups all-purpose flour
1 pinch salt
½ cup butter, softened
¼ cup powdered sugar
1 egg
Filling:
1 ½ cups sweetened condensed milk
½ cup heavy cream
4 egg yolks
1 egg
1 teaspoon vanilla extract
2 tablespoons lemon zest
½ cup lemon juice
Topping:
2 egg whites
1 pinch salt
½ cup white sugar
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
Add the egg and mix well then
stir in the flour and salt.
2. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
3. Place the dough in a pie pan
and press it well on the bottom
and sides of the pan.
4. Trim the edges then bake the
crust in the preheated oven at
350F for 10 minutes. Place
aside when done.
5. For the filling, mix all the
ingredients in a bowl. Pour the
mixture into the crust and bake
for 20 additional minutes.
6. Allow to cool in the pan.
7. For the topping, mix the egg
whites and salt in a bowl until
fluffy.
8. Add the sugar and mix well
until glossy and firm. Pipe the
meringue over the pie and place
it under the broiler for 2
minutes just until it browns
slightly.
9. Allow to cool down before
serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
¼ cup butter, melted
¼ cup chocolate, melted
Filling:
4 bananas, sliced
1 cup dulce de leche
Topping:
1 cup heavy cream
1 cup dark chocolate chips
1 cup heavy cream, whipped
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
in a pie pan and press it well on
the bottom and sides of the pan.
2. Bake the crust in the preheated
oven at 350F for 10 minutes.
Allow to cool down.
3. Fill the crust with banana slices
and dulce de leche and place in
the fridge.
4. For the topping, melt the
chocolate and 1 cup heavy
cream in a bowl over a hot
water bath until smooth.
5. Pour this mixture over the
banana and dulce de leche and
allow to set.
6. Top the pie with whipped
cream and serve it fresh and
chilled.
Ingredients:
8 phyllo dough sheets
¼ cup butter, melted
1 ½ pounds figs, quartered
¼ teaspoon cinnamon powder
¼ cup light brown sugar
Directions:
1. Take 4 phyllo dough sheets and
shred them in a pie pan.
2. Drizzle with half of the melted
butter and top with figs,
cinnamon and sugar.
3. Cover the figs with the
remaining phyllo dough sheet
and drizzle with the remaining
butter.
4. Bake the pie in the preheated
oven at 350F for 35-40 minutes
or until golden brown.
5. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted
Filling:
½ cup butter
1 cup dark chocolate chips
2 eggs
½ cup white sugar
½ cup all-purpose flour
1 pinch salt
Topping:
2 egg whites
½ cup white sugar
Directions:
1. For the crust, mix the crackers
and butter in a bowl. Transfer
in a pie pan and press it well on
the bottom and sides of the pan.
2. For the filling, mx the butter and
chocolate chips in a heatproof
bowl and place over a hot
water bath until melted and
smooth.
3. Stir in the rest of the ingredients
then pour the mixture into the
crust.
4. Bake in the preheated oven at
350F for 25 minutes.
5. In the meantime, whip the egg
whites until stiff. Add the sugar
and mix until glossy and firm.
6. Top the pie with the meringue
and place under the broiler for
2 minutes.
7. Allow to cool down before
slicing and serving.
Ingredients:
Crust:
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
2 tablespoons wheat bran
1 pinch salt
2 tablespoons dark brown sugar
4 tablespoons cold water
Filling:
1 pound strawberries
2 rhubarb stalks, sliced
2 tablespoons cornstarch
¼ cup white sugar
Directions:
1. For the crust, mix the butter and
the rest of the ingredients in a
food processor. Pulse until well
combined.
2. Transfer the dough on a floured
working surface and roll it into
a thin sheet, shaping it into a
round.
3. For the filling, mix the
strawberries, rhubarb,
cornstarch and sugar in a bowl.
4. Spoon the filling in the center of
the dough and wrap the edges of
the crust over the filling,
leaving the center exposed.
5. Bake the galette in the
preheated oven at 350F for 30
minutes.
6. Serve the dessert chilled.
Ingredients:
Crust:
1 ½ cups all-purpose flour
2 tablespoons powdered sugar
1 pinch salt
¼ teaspoon baking powder
½ cup butter, chilled and cubed
4 tablespoons cold water
Filling:
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
Directions:
1. For the crust, mix the
ingredients in a food processor
and pulse until well combined.
2. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
3. Transfer the dough on a pie pan
and trim the edges as needed.
4. Mix the blueberries, cornstarch,
sugar, lemon zest and lemon
juice in a bowl.
5. Transfer the filling into the crust
and bake the pie in the
preheated oven at 350F for 35-
40 minutes.
6. Allow to cool in the pan before
serving.
Ingredients:
1 ½ cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
½ cup butter, chilled and cubed
1 egg yolk
Filling:
3 cups mixed berries
2 tablespoons cornstarch
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ cup white sugar
Topping:
2 cups heavy cream, whipped
Directions:
1. For the crust, mix the flour,
sugar, salt and butter in a food
processor. Pulse until well
mixed and sandy.
2. Add the egg yolk and mix well.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet. Place the dough
into a pie pan and press it well
on the bottom and sides of the
pan.
4. For the filling, mix all the
ingredients in a bowl. Transfer
the mixture into the crust and
bake the pie in the preheated
oven at 350F for 35-40 minutes.
5. Allow the pie to cool down
then top it with whipped cream.
6. Serve the pie chilled.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 cups all-purpose flour
1 pinch salt
Filling:
1 ½ cups sweetened condensed milk
4 egg yolks
¼ cup Limoncello
2 limes, zested and juiced
¼ cup lemon juice
1 tablespoon lemon zest
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
2. Add the egg and mix well then
stir in the flour and salt.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet. Transfer the dough
on a tart pan and press it well
on the bottom and sides of the
pan. Trim the edges.
4. Bake the crust in the preheated
oven at 350F for 10-15 minutes
or until golden brown.
5. For the filling, mix all
ingredients in a bowl. Pour the
filling into the crust and bake
the tart for 20 additional
minutes.
6. Serve the tart chilled.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
2 cups all-purpose flour
½ teaspoon ground ginger
½ teaspoon cinnamon powder
½ teaspoon ground cardamom
1 pinch salt
Filling:
2 cups pumpkin puree
1 cup heavy cream
4 egg yolks
½ cup light brown sugar
½ teaspoon cinnamon powder
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
2. Add the egg and mix well then
stir in the flour, salt and spices.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet. Place the dough in
a pie pan and press it on the
bottom and sides of the pan,
trimming the edges as needed.
4. For the filling, mix all the
ingredients in a bowl. Pour the
mixture into the crust and bake
in the preheated oven at 350F
for 35-40 minutes or until
fragrant and golden.
5. Allow to cool in the pan before
serving.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
1 ½ cups all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
Filling:
2 cups sour cherries, pitted
½ cup white sugar
¼ cup red wine
1 ¼ cups heavy cream
1 ½ cups dark chocolate
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
2. Add the egg and mix well then
stir in the flour, cocoa powder
and salt.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the dough on a tart baking
pan and press it well on the
bottom and sides of the pan.
Trim the edges as needed.
5. For the filling, mix the cherries,
sugar and red wine in a
saucepan. Cook until softened
and thick.
6. Spoon the sour cherry mixture
into the crust.
7. For the chocolate filling, bring
the cream to the boiling point in
a saucepan.
8. Remove from heat and add the
dark chocolate. Mix until
melted and smooth.
9. Pour the chocolate mixture over
the sour cherries.
10. Place in the fridge to set then
slice and serve.
Ingredients:
Crust:
½ cup white wine
½ cup canola oil
2 tablespoons maple syrup
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 pinch salt
Filling:
2 pounds pears, peeled, cored and sliced
1 teaspoon dried thyme
½ cup light brown sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
Directions:
1. For the crust, mix all the
ingredients in a bowl and knead
to form a dough. Place the
dough on a floured working
surface and roll it into a thin
sheet.
2. Place the sheet of dough in a
pie pan and press it well on the
bottom and sides of the pan.
Trim the edges as needed.
3. For the filling, mix all the
ingredients in a bowl. Transfer
the filling into the crust.
4. Bake the pie in the preheated
oven at 350F for 40-45 minutes
or until golden brown on the
edges.
5. Allow to cool down before
slicing and serving.
Ingredients:
Crust:
½ cup brown butter
2 tablespoons maple syrup
2 tablespoons water
1 ½ cups all-purpose flour
¼ teaspoon salt
Filling:
½ cup butter, softened
½ cup powdered sugar
2 eggs
2 egg yolks
1 ½ cups ground almonds
2 cups blueberries
Directions:
1. For the crust, mix the butter,
maple syrup and water in a
bowl.
2. Add the rest of the ingredients
and mix well. Knead the dough
slightly then transfer it on a
floured working surface.
3. Roll the dough into a thin sheet
then place it in a pie pan and
press it well on the bottom and
sides of the pan. Trim the edges
as needed.
4. For the filling, mix the butter
and sugar in a bowl until
creamy.
5. Add the eggs, egg yolks and
almonds and mix well.
6. Spoon the mixture into the crust
then top with fresh blueberries.
7. Bake in the preheated oven at
350F for 35-40 minutes or until
golden brown on the edges.
8. Allow to cool in the pan before
serving.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
½ cup ground almonds
1 ¾ cups all-purpose flour
¼ teaspoon salt
Filling:
½ cup butter, cubed
½ cup lemon juice
1 cup white sugar
2 tablespoons lemon zest
1 pinch salt
2 cups fresh blackberries
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
2. Add the egg and mix well then
stir in the almonds, flour and
salt.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the dough in a tart pan
and press it well on the bottom
and sides of the pan.
5. Bake the crust in the preheated
oven at 350F for 15 minutes or
until golden brown and crisp.
6. Allow to cool in the pan.
7. For the filling, mix the butter,
lemon juice, sugar, lemon zest
and a pinch of salt in a
heatproof bowl. Place over a
hot water bath and cook for 20
minutes, stirring all the time,
until thickened.
8. When done, remove from heat
and pour the curd in the baked
crust.
9. Allow to cool down then top
with blackberries.
10. Serve the crust fresh.
Ingredients:
Crust:
½ cup butter, chilled and cubed
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 pinch salt
1 egg
2 tablespoons cold water
Filling:
¼ cup orange marmalade
1 1/2 pounds peaches, pitted and sliced
¼ cup light brown sugar
Directions:
1. For the crust, combine all the
ingredients in a food processor
and pulse until well mixed.
2. Transfer the dough on a floured
working surface and roll it into
a thin sheet, shaping it into a
round.
3. Spread the dough with orange
marmalade. Top with peach
slices and sprinkle with sugar.
4. Wrap the edges of the dough
over the filling and bake in the
preheated oven at 350F for 35
minutes or until golden brown
and crisp.
5. Allow to cool down before
serving.
Ingredients:
Crust:
1 ½ cups all-purpose flour
1 pinch salt
½ cup butter, chilled and cubed
¼ cup bourbon
Filling:
1 ½ pounds peaches, pitted and sliced
2 tablespoons bourbon
2 tablespoons cornstarch
¼ cup light brown sugar
1 pinch cinnamon powder
Directions:
1. For the crust, mix the flour and
butter in a food processor and
pulse until grainy. Add the rest
of the ingredients and pulse
until well combined.
2. Transfer the dough on a floured
working surface and roll it into
a thin sheet, shaping it into a
round.
3. Mix the peaches, bourbon,
cornstarch, sugar and cinnamon
in a bowl.
4. Transfer the filling onto the
dough, mainly the center.
5. Wrap the edges of the dough
over the filling, leaving the
center exposed.
6. Bake in the preheated oven at
350F for 30-35 minutes or until
golden brown and crisp.
7. Allow to cool in the pan before
serving.
Ingredients:
1 puff pastry dough sheet
2 cups mixed berries
1 tablespoon cornstarch
3 tablespoons white sugar
1 teaspoon lemon zest
Directions:
1. Cut the puff pastry dough into
small squares.
2. Mix the berries, cornstarch,
sugar and lemon zest in a bowl.
3. Top each square of puff pastry
dough with the berry mixture.
4. Bake in the preheated oven at
350F for 15-20 minutes.
5. Allow to cool in the pan before
serving.
Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted
2 tablespoons dark brown sugar
Filling:
1 ½ cups sweetened condensed milk
3 key limes, zested and juiced
4 egg yolks
¼ cup butter, melted
1 pinch salt
Directions:
1. For the crust, mix the
ingredients in a food processor
until well combined.
2. Transfer the mixture in 12 small
tartlet pans and press it well on
the bottom and sides of the pan.
3. For the filling, mix all the
ingredients in a bowl.
4. Pour the mixture into each crust
and bake in the preheated oven
at 350F for 15-20 minutes.
5. Allow to cool in the pan before
serving.
Ingredients:
1 sheet puff pastry dough
¼ cup breadcrumbs
1 cup blueberries
1 cup strawberries
1 peach, pitted and sliced
2 plums, pitted and sliced
1 tablespoon cornstarch
¼ cup light brown sugar
1 tablespoon lemon juice
Directions:
1. Spread the breadcrumbs over
the puff pastry dough.
2. Mix the fruits, cornstarch, sugar
and lemon juice in a bowl.
3. Top the dough with the fruit
mixture then carefully wrap the
dough over the fruit filling,
leaving the center exposed.
4. Bake in the preheated oven at
350F for 30 minutes.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
1 pinch salt
4 tablespoons cold water
Filling:
2 pounds plums, pitted and sliced
1 tablespoon cornstarch
¼ cup light brown sugar
Streusel:
¼ cup butter, chilled and cubed
½ cup all-purpose flour
1 cup ground walnuts
2 tablespoons dark brown sugar
Directions:
1. For the crust, mix all the
ingredients in a food processor
and pulse until well mixed.
2. Transfer the dough on a floured
working surface and roll it into
a thin sheet. Place it in a pie
pan and press it well on the
bottom and sides of the pan.
Trim the edges as needed.
3. For the filling, mix all the
ingredients in a bowl. Transfer
the mixture into the crust.
4. For the streusel, combine all the
ingredients in a bowl until
grainy. Spread the streusel over
the plums and bake the pie in
the preheated oven at 350F for
40-45 minutes or until golden
brown and fragrant.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ½ cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
½ cup butter, chilled and cubed
1 egg yolk
2 tablespoon water
Filling:
2 bananas, sliced
2 cups heavy cream, whipped
1 cup Nutella
1 teaspoon vanilla extract
Directions:
1. For the crust, combine all the
ingredients in a food processor.
Pulse until well mixed then
transfer the dough in a tart pan
and press it well on the bottom
and sides of the pan.
2. Bake the crust in the preheated
oven at 350F for 15-20 minutes
or until golden brown and
crusty.
3. Allow to cool down.
4. Fill the crust with banana
slices.
5. Mix the whipped cream with
Nutella and vanilla extract.
Spoon the cream over the
banana slices.
6. Serve the tart fresh and chilled.
Ingredients:
Crust:
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
1 pinch salt
1 egg yolks
2 tablespoons cold water
Filling:
2 pounds apples, peeled and cubed
4 tablespoons grapefruit juice
1 tablespoon grapefruit zest
2 tablespoons cornstarch
½ teaspoon vanilla extract
¼ teaspoon cinnamon powder
1 pinch salt
Directions:
1. For the crust, combine all the
ingredients in a food processor.
Pulse until well mixed then
transfer the dough on a floured
working surface.
2. Roll the dough into a thin sheet
then place it in a pie pan. Press
it well on the bottom and sides
of the pan.
3. For the filling, mix all the
ingredients in a bowl. Transfer
the mixture into the crust.
4. Bake the pie in the preheated
oven at 350F for 35-40 minutes.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
½ cup ground almonds
1 ¾ cups all-purpose flour
1 pinch salt
Filling:
1 cup butter, softened
½ cup powdered sugar
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1 ¾ cups ground almonds
1 pinch salt
1 pound apricots, pitted and halved
Directions:
1. For the crust, mix the butter and
sugar in a bowl until creamy.
2. Add the egg and mix well then
stir in the rest of the
ingredients.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Transfer pieces of the dough
into 10 small tartlet pans and
press it well on the bottom and
sides of the pan.
5. For the filling, mix the butter
and sugar in a bowl until
creamy.
6. Add the eggs, egg yolks,
vanilla, almonds and salt and
mix well.
7. Spoon the filling into the tartlets
and top with apricot halves.
8. Bake in the preheated oven at
350F for 20 minutes.
9. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted
Filling:
½ cup butter
1 ½ cups dark chocolate chips
3 eggs
½ cup white sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon salt
1 cup walnuts, chopped
Directions:
1. For the crust, mix the
ingredients in a bowl. Transfer
the mixture in a small tart pan
and press it well on the bottom
and sides of the pan.
2. For the filling, mix the butter
and chocolate in a bowl and
place over a hot water bath
until melted and smooth.
3. Remove from heat and stir in
the rest of the ingredients.
4. Pour the filling into the crust
and bake in the preheated oven
at 350F for 20-25 minutes.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
¾ cup butter, chilled and cubed
2 ½ cups all-purpose flour
1 pinch salt
¼ teaspoon baking powder
1 egg
¼ cup cold water
Filling:
3 cups fresh blueberries
1 tablespoon lemon zest
2 tablespoons cornstarch
½ cup white sugar
1 tablespoon lemon juice
1 pinch salt
Directions:
1. For the crust, combine all the
ingredients in a food processor.
Pulse until well mixed then
transfer the dough on a floured
working surface and cut it into
2 equal portions.
2. Roll one part of the dough into
a thin sheet and place it in a
baking pie pan. Press it well on
the bottom and sides of the pan.
3. Mix the blueberries, lemon zest,
lemon juice, cornstarch, sugar
and salt in a bowl.
4. Spoon the filling into the crust.
5. Take the remaining half of
dough on a floured working
surface and roll it into a thin
sheet. Place over the
blueberries and seal the edges.
6. Bake in the preheated oven at
350F for 40-45 minutes or until
golden brown.
7. Allow to cool in the pan before
slicing and serving.
Ingredients:
Crust:
1 ¼ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
¼ cup butter, chilled and cubed
½ cup sour cream
Filling:
1 ½ pounds apples, peeled, cored and
sliced
¼ cup light brown sugar
1 tablespoon cornstarch
½ teaspoon cinnamon powder
1 tablespoon lemon juice
Directions:
1. For the crust, mix the flour, salt
and baking powder in a food
processor.
2. Add the butter and mix until
grainy.
3. Stir in the sour cream and pulse
until well combined.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet, shaping it into a
round.
5. Mix the ingredients of the
filling in a bowl.
6. Top the dough with the apple
filling then wrap the edges of
the dough over the filling,
leaving the center unexposed.
7. Bake in the preheated oven at
350F for 30-35 minutes or until
golden brown and crusty.
8. Allow to cool in the pan before
serving.
Ingredients:
1 cup plain yogurt
1 banana
1 cup mixed berries
2 tablespoons honey
½ cup almond milk
½ cup mixed berries for topping
¼ cup rolled oats
¼ cup almond slices
½ teaspoon cinnamon powder
Directions:
1. Mix the yogurt, banana, berries,
honey and almond milk in a
blender. Pulse until smooth.
2. Pour the smoothie in 2 bowls.
3. Top each bowl with mixed
berries, oats, almond slices and
a sprinkle of cinnamon.
4. Serve the dessert fresh.
Ingredients:
Donuts:
1 cup sweet potato puree
1 cup whole wheat flour
1 cup coconut milk
¼ cup coconut sugar
1 teaspoon baking powder
2 tablespoons coconut oil, melted
¼ teaspoon cinnamon powder
Glaze:
2 tablespoons smooth peanut butter
¼ cup maple syrup
2 tablespoons coconut oil, melted
Directions:
1. For the donuts, mix all the
ingredients in a food processor
and pulse until well mixed.
2. Pour the batter in a greased
donut pan and bake in the
preheated oven at 350F for 15-
20 minutes.
3. Allow to cool in the pan then
transfer on a wire rack.
4. For the glaze, mix all the
ingredients in a bowl.
5. Drizzle the donuts with the
glaze and serve them fresh.
Nutritional information per serving
Calories: 193
Fat: 10.8g
Protein: 2.6g
Carbohydrates: 23.1g
Vegan Crustless Pumpkin Pie
Time: 1 hour
Servings: 8
Ingredients:
2 cups pumpkin puree
8 oz. silken tofu, drained
2 bananas, mashed
1 teaspoon lemon juice
2 tablespoons cornstarch
½ teaspoon cinnamon powder
½ cup coconut milk
½ cup coconut sugar
Coconut oil to grease the pan
Directions:
1. Grease a 8-inch round cake pan
with coconut oil.
2. For the pie, mix all the
ingredients in a bowl until
creamy.
3. Pour the mixture into the
prepared pan and bake in the
preheated oven at 330F for 35-
40 minutes or until set in the
center.
4. Allow to cool in the pan before
serving.
Ingredients:
4 eggs
½ cup coconut sugar
½ cup extra virgin olive oil
¼ cup almond milk
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup blueberries
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and double in
volume.
2. Add the almond milk and oil, as
well as vanilla and mix well.
3. Stir in the flour, baking powder
and salt then fold in the
blueberries.
4. Spoon the batter in a muffin tin
lined with muffin papers.
5. Bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
6. Allow to cool in the pan before
serving.
Ingredients:
1 cup dates, pitted
2 tablespoons hot water
1 ½ cups pecans, ground
1 cup almond flour
¼ cup maple syrup
1 teaspoon vanilla extract
1 pinch salt
Directions:
1. Mix the dates and water in a
food processor and pulse until
smooth.
2. Add the rest of the ingredients
and pulse until well mixed.
3. Form small balls of mixture and
serve them fresh.
Ingredients:
1/3 cup coconut oil, melted
½ cup maple syrup
2 eggs
2 bananas, mashed
½ cup coconut milk
1 ½ cups whole wheat flour
¼ teaspoon salt
1 ½ teaspoons baking powder
¼ cup sliced almonds
Directions:
1. Mix the coconut oil, maple
syrup, eggs, bananas and milk
in a bowl.
2. Stir in the rest of the ingredients
then pour the batter in a small
loaf pan lined with baking
paper.
3. Bake in the preheated oven at
350F for 35 minutes or until
golden brown.
4. Allow to cool in the pan before
serving.
Ingredients:
Crust:
2 cups whole wheat flour
1 pinch salt
½ teaspoon baking powder
½ cup applesauce
¼ cup maple syrup
¼ cup coconut oil, melted
2 tablespoons water
Filling:
1 ½ pounds apples, peeled, cored and
sliced
1 tablespoon cornstarch
1 teaspoon cinnamon powder
¼ cup maple syrup
½ cup applesauce
Directions:
1. For the crust, mix all the
ingredients in a food processor
and pulse until well mixed.
2. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
3. Place the dough on a pie pan
and press it on the bottom and
sides of the pan.
4. For the filling, mix all the
ingredients in a bowl. Pour the
mixture into the crust.
5. Bake the pie in the preheated
oven at 350F for 40 minutes or
until golden brown on the
edges.
6. Allow to cool in the pan before
serving.
Ingredients:
Crust:
1 cup all-purpose flour
1 cup granola
½ cup coconut oil, melted
4 tablespoons maple syrup
Filling:
2 cups pumpkin puree
1 teaspoon pumpkin pie spice
2 eggs
½ cup maple syrup
1 cup plain yogurt
1 pinch salt
Directions:
1. For the crust, place the granola
in a food processor and pulse
until well mixed.
2. Add the rest of the ingredients
and mix well.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the dough on a pie pan
and press it well on the bottom
and sides of the pan.
5. For the filling, mix all the
ingredients in a bowl until
creamy.
6. Pour the filling into the crust
and bake in the preheated oven
at 350F for 35-40 minutes.
7. Allow to cool in the pan before
serving.
Ingredients:
4 slices pineapple
2 tablespoons honey
2 cups plain yogurt
1 teaspoon vanilla extract
¼ cup honey
1 pinch salt
Directions:
1. Brush the pineapple with 2
tablespoons honey. Place the
pineapple on a hot grill pan and
cook on each side until
browned. Allow to cool down
then chop into small pieces.
2. Mix all the ingredients in a
bowl.
3. Pour the mixture in an ice
cream machine and churn
according to the machine’s
instructions.
4. Serve the ice cream fresh or
store in the freezer for up to 1
month.
Ingredients:
1 cup whole wheat flour
½ cup oat flour
1 teaspoon baking powder
¼ cup coconut sugar
¼ cup coconut oil, melted
3/4 cup coconut milk
1 teaspoon lemon zest
1 pinch salt
Directions:
1. Mix all the ingredients in a
blender and pulse until well
mixed.
2. Heat your waffle machine and
pour a few tablespoons of
batter in the hot machine.
3. Bake according to your
machine’s instructions.
4. Serve the waffles fresh.
Ingredients:
1 ½ cups pumpkin puree
2 eggs
½ cup coconut oil, melted
2 tablespoons dark molasses
1 cup whole wheat flour
½ cup oat flour
1 pinch salt
1 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon cinnamon powder
½ teaspoon ground cloves
¼ cup pumpkin seeds
Directions:
1. Mix all the ingredients in a
bowl.
2. Pour the mixture in a loaf cake
pan lined with parchment paper.
3. Bake in the preheated oven at
350F for 30-35 minutes or until
it passes the toothpick test.
4. Allow to cool down before
slicing and serving.
Ingredients:
1 cup pumpkin puree
1 cup almond milk
2 tablespoons almond butter
1 cup shredded coconut
½ teaspoon cinnamon powder
1/3 cup agave syrup
2 tablespoons almond slices
Directions:
1. Mix the pumpkin puree, almond
milk, almond butter, agave
syrup, coconut and cinnamon in
a saucepan.
2. Cook over low heat until
thickened then pour into 2
bowls.
3. Top with almond slices and
serve warm or chilled.
Ingredients:
4 tablespoons chia seeds
1 ½ cups almond milk
½ cup pumpkin puree
¼ cup maple syrup
½ teaspoon vanilla extract
½ teaspoon cinnamon powder
1 pinch salt
Directions:
1. Mix all the ingredients in a
bowl.
2. Pour the mixture into 2 small
bowls and place in the fridge
for at least 30 minutes.
3. Serve the pudding chilled.
Ingredients:
1 pound plums, pitted
2 nectarines, pitted and sliced
2 cups water
¼ cup maple syrup
1 cinnamon stick
2 cardamom pods, crushed
Directions:
1. Mix all the ingredients in a
saucepan.
2. Cook for 10 minutes and serve
the compote chilled.
Ingredients:
1 cup plain yogurt
1 cup pumpkin puree
2 eggs
2 cups rolled oats
¼ cup whole wheat flour
½ cup coconut sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon powder
½ cup raisins
Directions:
1. Mix the yogurt, pumpkin puree
and eggs in a bowl.
2. Add the rest of the ingredients
then pour the batter in a muffin
tin lined with muffin papers.
3. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until they pass the
toothpick test.
4. Allow to cool in the pan then
serve or store in an airtight
container.
Ingredients:
1 cup dates, pitted
¼ cup hot water
2 tablespoons maple syrup
¼ cup coconut oil, melted
½ cup cocoa powder
1 cup ground hazelnuts
¼ cup ground flaxseeds
1 pinch salt
1 teaspoon vanilla extract
Cocoa powder for coating
Directions:
1. Mix the dates and hot water in a
blender and pulse until smooth.
2. Add the rest of the ingredients
and mix well.
3. Form small balls and roll them
through cocoa powder.
4. Serve the truffles fresh or store
them in an airtight container.
Ingredients:
1 cup fresh spinach
2 kiwi fruits, peeled
1 banana
1 ½ cups coconut milk
1 cup blueberries
2 tablespoons chia seeds
¼ cup almond slices
2 tablespoons rolled oats
2 tablespoons raisins
Directions:
1. Mix the spinach, kiwi fruits,
banana and coconut milk in a
blender and pulse until smooth.
2. Pour the mixture into 2 serving
bowls.
3. Top the smoothie with
blueberries, chia seeds, almond
slices, oats and raisins.
4. Serve the smoothie bowls as
fresh as possible.
Ingredients:
1 cup whole wheat flour
2 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup almond milk
1 egg
¼ cup coconut oil, melted
½ teaspoon vanilla extract
¼ cup almond slices
Maple syrup to serve
Directions:
1. Mix the flours, salt and baking
powder in a bowl.
2. Add the egg, almond milk,
coconut oil, vanilla and almond
slices and give it a quick mix.
3. Heat a non-stick pan over
medium flame then drop
spoonfuls of mixture on the hot
pan.
4. Fry the pancakes on each side
until golden brown.
5. Serve the pancakes warm,
drizzled with maple syrup.
Ingredients:
1 cup almond milk
1 teaspoon chai tea powder
1 teaspoon baking powder
1 cup whole wheat flour
¼ teaspoon salt
¼ cup coconut sugar
½ teaspoon cinnamon powder
2 tablespoons ground flaxseeds
4 tablespoons coconut oil, melted
Directions:
1. Mix all the ingredients in a
bowl until creamy.
2. Pour the batter in a donut tin
greased with oil and bake in the
preheated oven at 350F for 15
minutes.
3. Allow to cool in the pan before
serving.
Ingredients:
1 ½ cups sweet potato puree
½ cup plain yogurt
¼ cup coconut oil, melted
1 egg
¼ cup agave syrup
1 cup whole wheat flour
1 cup shredded coconut
2 tablespoons coconut flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon powder
½ teaspoon ground ginger
Directions:
1. Mix the sweet potato puree,
yogurt, coconut oil, egg and
agave syrup in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf pan
lined with baking paper and
bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
4. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 206
Fat: 9.1g
Protein: 3.8g
Carbohydrates: 28.2g
Gluten Free Pumpkin Bread
Time: 1 hour
Servings: 10
Ingredients:
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
½ cup coconut cream
¼ cup maple syrup
½ cup brown rice flour
½ cup tapioca flour
¼ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the eggs, pumpkin puree,
vanilla, coconut cream and
maple syrup in a bowl.
2. Stir in the rest of the ingredients
and mix well.
3. Pour the batter in a muffin tin
lined with parchment paper.
4. Bake in the preheated oven at
350F for 30 minutes.
5. Allow to cool in the pan before
serving.
Ingredients:
2 bananas
1 cup coconut milk
2 tablespoons coconut cream
½ cup water
½ teaspoon vanilla extract
¼ teaspoon cinnamon
½ teaspoon grated ginger
1 pinch nutmeg
2 tablespoons maple syrup
Directions:
1. Mix all the ingredients in a
blender and pulse until smooth.
2. Pour the smoothie into serving
glasses and serve right away.
Ingredients:
1 cup pumpkin puree
4 eggs
¼ cup honey
½ cup cocoa powder
¼ teaspoon cinnamon powder
¼ teaspoon salt
Directions:
1. Mix all the ingredients in a
bowl.
2. Pour the mixture in a small
square pan lined with baking
paper.
3. Bake in the preheated oven at
350F for 20 minutes.
4. Allow to cool in the pan then
cut into small squares.
5. Serve fresh or store in an
airtight container.
Ingredients:
1 cup oat flour
1 cup whole wheat flour
1 teaspoon ground ginger
½ teaspoon cinnamon powder
½ teaspoon ground cloves
½ teaspoon ground cardamom
1 teaspoon baking powder
½ teaspoon baking soda
½ cup coconut sugar
1 cup applesauce
¼ cup coconut oil, melted
½ cup almond milk
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the wet ingredients and
give it a quick mix.
3. Pour the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 30 minutes.
5. Allow to cool in the pan then
cut and serve.
Ingredients:
1 cup yellow cornmeal
½ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground ginger
2 cups coconut milk
½ cup date syrup
1 teaspoon vanilla extract
½ cup coconut flakes
Directions:
1. Mix all the ingredients in a
bowl until creamy.
2. Pour the batter in a loaf pan
lined with parchment paper and
bake in the preheated oven at
350F for 30 minutes or until it
passes the toothpick test.
3. Allow to cool in the pan then
slice and serve.
Ingredients:
1 cup oat flour
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup cooked quinoa
¼ cup coconut oil, melted
1 cup pecans, chopped
¼ cup maple syrup
1 cup dates, pitted
Directions:
1. Mix the dates, maple syrup and
coconut oil in a food processor.
Pulse until smooth.
2. Add the rest of the ingredients
and mix with a spatula.
3. Spoon the mixture in a small
square pan lined with plastic
wrap. Refrigerate until set then
cut into small squares.
4. Serve the bars fresh or store
them in an airtight container.
Ingredients:
1 ¼ cups coconut flour
½ cup cocoa powder
½ cup coconut sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 eggs
1 cup applesauce
1 cup coconut milk
1 teaspoon vanilla extract
Directions:
1. Mix the coconut flour, cocoa
powder, coconut sugar, baking
powder, baking soda and salt in
a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a 9-inch
round cake pan lined with
baking paper.
4. Bake the cake in the preheated
oven at 350F for 40 minutes or
until the cake passes the
toothpick test.
5. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 211
Fat: 10.9g
Protein: 6.7g
Carbohydrates: 24.5g
Whole Wheat Applesauce
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup coconut oil, melted
½ cup light brown sugar
2 eggs
1 cup applesauce
1 ½ cups whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cardamom
2 apples, peeled, cored and diced
Directions:
1. Mix the coconut oil, sugar, eggs
and applesauce in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Fold in the apples then spoon
the batter in a muffin tin lined
with muffin papers.
4. Bake the muffins in the
preheated oven at 350F for 15-
20 minutes or until golden
brown and fragrant.
5. Allow to cool down before
serving.
Nutritional information per serving
Calories: 194
Fat: 10.0g
Protein: 2.7g
Carbohydrates: 24.7g
Cocoa Banana Loaf Cake
Time: 1 hour
Servings: 10
Ingredients:
4 bananas, mashed
2 eggs
¼ cup coconut oil, melted
1 ½ cups whole wheat flour
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the bananas, eggs and
coconut oil in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 cup fresh orange juice
1 mango, peeled and cubed
¼ teaspoon grated ginger
1 teaspoon turmeric powder
2 tablespoons agave syrup
1 cup coconut milk
Directions:
1. Combine all the ingredients in a
blender.
2. Pulse until smooth and creamy.
3. Pour the smoothie into serving
glasses and drink it as fresh as
possible.
Ingredients:
1 cup strawberries, halved
1 small mango, peeled and cubed
1 cup fresh blueberries
½ cup grapes, halved
½ cup golden raisins
1 cup plain yogurt
1 lime, zested and juiced
Directions:
1. Mix the strawberries, mango,
blueberries, grapes and golden
raisins in a bowl.
2. Spoon the mixture into 2
serving bowls.
3. Top the fruits with plain yogurt
and drizzle with lime juice.
4. Top with lime zest and serve
the dessert right away.
Ingredients:
2 tablespoons poppy seeds
2 tablespoons ground flaxseeds
1 cup almond flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup coconut milk
½ cup water
2 egg whites
¼ cup maple syrup
1 tablespoon lemon zest
Directions:
1. Mix the poppy seeds, flaxseeds,
flour, salt and baking powder in
a bowl.
2. Add the rest of the ingredients
in the bowl and give it a quick
mix.
3. Heat a non-stick pan over
medium flame then drop
spoonfuls of batter on the hot
pan.
4. Fry on each side until golden
brown.
5. Serve the pancakes fresh.
Ingredients:
1 cup dates, pitted
2 tablespoons coconut sugar
2 tablespoons coconut oil, melted
2 tablespoons water
1 cup almond flour
¼ cup shredded coconut
2 tablespoons cocoa powder
1 pinch salt
½ cup rolled oats
Directions:
1. Mix all the ingredients in a food
processor and pulse until well
mixed.
2. Form small balls and place
them on a platter.
3. Serve the balls fresh or store
them in an airtight container.
Ingredients:
4 bananas, mashed
¼ cup honey
1 cup applesauce
1 egg
2 cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon ground cloves
Directions:
1. Mix the bananas, honey,
applesauce and egg in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Pour the batter in a muffin tin
lined with muffin papers and
bake in the preheated oven at
350F for 15-20 minutes or until
well risen and golden brown.
4. Allow to cool in the pan before
serving.
Ingredients:
2 cups rolled oats
4 bananas, mashed
4 tablespoons coconut oil, melted
¼ cup coconut sugar
½ teaspoon cinnamon powder
¼ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the bananas, coconut oil
and sugar in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Spoon the batter in a loaf cake
pan lined with parchment paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
golden brown and sell risen.
5. Allow to cool down before
serving.
Ingredients:
1 cup rolled oats
2 cups coconut milk
2 tablespoons ground flaxseeds
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
½ carrot, grated
½ cup crushed pineapple
¼ cup golden raisins
¼ cup maple syrup
Directions:
1. Combine all the ingredients in a
saucepan.
2. Place over low heat and cook
for 10 minutes until thickened.
3. Pour the porridge into bowls
and serve.
Ingredients:
3 cups ground hazelnuts
¼ cup cocoa powder
¼ teaspoon cinnamon powder
2 eggs
¼ cup honey
1 pinch salt
Directions:
1. Mix all the ingredients in a
bowl.
2. Drop spoonfuls of batter on a
baking tray lined with
parchment paper.
3. Bake in the preheated oven at
250F for 1 hour.
4. Serve the macaroons chilled.
Ingredients:
1 cup pumpkin puree
1 egg
¼ cup coconut oil, melted
¼ cup coconut milk
¼ cup maple syrup
1 cup whole wheat flour
1 cup whole grain flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the pumpkin puree, egg,
coconut oil, milk and maple
syrup in a bowl.
2. Add the rest of the ingredients
and mix quickly.
3. Pour the mixture in a loaf cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
5. Allow to cool down before
slicing and serving.
Ingredients:
1 ½ cups whole wheat flour
¼ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon powder
¼ teaspoon salt
½ cup coconut oil, melted
½ cup coconut sugar
1 egg
¼ cup buttermilk
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 carrot, grated
Directions:
1. Mix the flours, baking soda,
baking powder, cinnamon,
coconut sugar and salt in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the mixture in a loaf cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
the cake passes the toothpick
test.
5. Allow to cool down before
serving.
Ingredients:
1 ½ cups rolled oats
2 cups coconut milk
¼ cup raisins
¼ cup dried cranberries
2 tablespoons chia seeds
¼ cup dried pineapple, chopped
Directions:
1. Mix all the ingredients in a
bowl.
2. Cover with plastic wrap and
place in the fridge overnight.
3. Serve the oatmeal fresh.
Ingredients:
4 cups rolled oats
1 cup almond slices
1 cup pecans, chopped
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup raisins
½ cup dried cranberries
¼ cup maple syrup
½ cup coconut oil
Directions:
1. Mix the oats, almond slices,
pecans, sunflower seeds,
pumpkin seeds, cranberries,
raisins.
2. Mix the maple syrup and oil in
a saucepan and melt them
together over low heat.
3. Pour over the oat mixture and
mix well.
4. Spread the granola in a baking
tray lined with baking paper
and bake in the preheated oven
at 350F for 20-25 minutes or
until golden brown and fragrant.
5. Allow to cool in the pan before
serving or storing in an airtight
container.
Nutritional information per serving
Calories: 342
Fat: 19.9g
Protein: 7.4g
Carbohydrates: 36.2g
Baked Brown Sugar Apple
Chips
Time: 1 ¼ hours
Servings: 4
Ingredients:
4 apples
½ cup light brown sugar
Directions:
1. Wash the apples and core them.
2. Slice the apples finely and
arrange them on a baking tray
lined with baking paper.
3. Sprinkle with brown sugar and
bake in the preheated oven at
200F for 1 hour.
4. Serve the chips chilled.
Ingredients:
Cake:
4 eggs
½ cup light brown sugar
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon baking powder
Filling:
1/2 cup pumpkin puree
1 ½ cups cream cheese
¼ cup light brown sugar
½ teaspoon cinnamon powder
¼ teaspoon ground ginger
1 cup heavy cream, whipped
Directions:
1. For the cake, mix the eggs and
sugar in a bowl until double in
volume.
2. Add the flour, salt and baking
powder and mix with a spatula.
3. Pour the batter in a rectangle
baking pan lined with baking
paper.
4. Bake in the preheated oven at
350F for 25-30 minutes.
5. Allow to cool in the pan.
6. For the filling, mix the pumpkin
puree, cream cheese, sugar,
cinnamon and ginger in a bowl.
7. Fold in the whipped cream then
spread the mixture over the
baked cake.
8. Carefully roll the cake into a
roulade.
9. Serve the roulade fresh.
Ingredients:
1 cup coconut flour
1 cup shredded coconut
¼ teaspoon salt
1 teaspoon baking powder
1/2 cup coconut milk
2 eggs
1 cup coconut oil, melted
½ teaspoon coconut extract
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the rest of the ingredients
and mix well.
3. Form small balls of mixture and
place them on a baking tray
lined with baking paper.
4. Bake in the preheated oven at
350F for 12-15 minutes or until
golden brown on the edges.
5. Allow to cool down before
serving.
Ingredients:
Crust:
1 ½ cups whole wheat flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup coconut oil, melted
4 tablespoons cold water
Filling:
2 cups pumpkin puree
1 cup coconut milk
½ cup maple syrup
1 pinch salt
2 eggs
¼ teaspoon ground ginger
½ teaspoon cinnamon powder
½ teaspoon ground cardamom
Directions:
1. For the crust, mix the flour, salt
and baking powder in a bowl.
2. Add the coconut oil and water
and mix well.
3. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
4. Place the dough on a pie pan
and press it well on the bottom
and sides of the pan.
5. For the filling, mix all the
ingredients in a bowl.
6. Pour the filling into the crust
and bake in the preheated oven
at 330F for 45 minutes or until
golden brown on the edges.
7. Serve the pie chilled.
Ingredients:
2 oranges, washed
¼ cup coconut oil, melted
4 eggs
½ cup light brown sugar
1 ½ cups almond flour
1 pinch salt
Directions:
1. Place the oranges in a saucepan
and cover it with water. Cook
for 30 minutes on low heat then
drain and place in a blender.
2. Add the coconut oil and eggs
and blend until smooth.
3. Stir in the rest of the ingredients
then pour the batter in a 8-inch
round cake pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 30 minutes.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
2 cups almond flour
½ cup coconut sugar
¼ cup coconut flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cardamom
3 eggs
2 egg whites
½ cup pumpkin puree
1 cup coconut milk
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a 9-inch
round cake pan and bake in the
preheated oven at 350F for 35-
40 minutes or until golden
brown.
4. Allow to cool in the pan before
serving.
Ingredients:
2 cups almond flour
¼ teaspoon salt
1 ½ teaspoons baking powder
3 eggs
½ cup coconut sugar
¼ cup coconut oil, melted
¾ cup coconut milk
1 cup fresh cranberries
Directions:
1. Mix the eggs and sugar in a
bowl until double in volume.
2. Add the coconut oil and milk
then stir in the almond flour and
salt.
3. Fold in the cranberries then
spoon the batter in a 9-inch
round cake pan.
4. Bake in the preheated oven at
350F for 40-45 minutes or until
they pass the toothpick test.
5. Allow the cake to cool down
before slicing and serving.
Ingredients:
2 cups coconut milk
¼ cup chia seeds
¼ cup water
¼ cup maple syrup
½ cup coconut flakes
Directions:
1. Mix all the ingredients in a
bowl.
2. Cover with plastic wrap and
place in the fridge for at least
30 minutes.
3. Serve the pudding fresh.
Ingredients:
2 cups rolled oats
½ teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon molasses
¼ cup applesauce
1 cup coconut milk
¼ cup raisins
Directions:
1. Mix all the ingredients in a
small deep dish baking pan.
2. Cover with aluminum foil and
cook in the preheated oven at
350F for 15 minutes.
3. Serve the oatmeal warm or
chilled.
Ingredients:
½ cup pumpkin puree
1 cup brewed coffee
½ cup coconut milk
¼ teaspoon cinnamon powder
1 pinch nutmeg
1 pinch ground ginger
Directions:
1. Mix all the ingredients in a
blender.
2. Pulse until smooth and creamy.
3. Pour the latte into serving
glasses and serve it fresh.
Ingredients:
1 cup rolled oats
¼ cup smooth peanut butter
½ cup ground almonds
2 tablespoons chia seeds
2 tablespoons maple syrup
Directions:
1. Place the oats in a food
processor and pulse until
ground.
2. Add the rest of the ingredients
and mix well.
3. Form small balls of mixture and
serve them fresh.
Ingredients:
4 bananas, mashed
1 egg
2 ½ cups rolled oats
Directions:
1. Mix all the ingredients in a
bowl.
2. Drop spoonfuls of mixture on a
baking tray lined with baking
paper.
3. Bake in the preheated oven at
350F for 10-15 minutes or until
golden brown on the edges.
4. Allow to cool in the pan before
serving.
Ingredients:
1 cup almond flour
1 teaspoon baking soda
1 pinch salt
4 eggs
1 banana, mashed
¼ cup applesauce
¼ cup pumpkin puree
Directions:
1. Mix all the ingredients in a
bowl until creamy.
2. Heat a non-stick pan over
medium flame then drop
spoonfuls of batter on the hot
pan.
3. Cook on each side until golden
brown.
4. Serve the pancakes warm and
fresh.
Ingredients:
1 cup coconut milk
½ cup water
¼ cup cocoa powder
¼ cup honey
1 teaspoon vanilla extract
Directions:
1. Mix the coconut milk, water
and cocoa powder and cook
over low heat until thickened.
2. Remove from heat and stir in
the honey and vanilla.
3. Pour the chocolate in serving
mugs and serve it warm and
fresh.
Ingredients:
½ cup coconut oil, melted
½ cup maple syrup
2 eggs
2 bananas, mashed
½ cup coconut milk
1 ¾ cups whole wheat flour
¼ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
Directions:
1. Mix the coconut oil, maple
syrup, eggs, bananas and
coconut milk in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Pour the batter in a loaf cake
pan lined with parchment paper.
4. Bake in the preheated oven at
350 for 35-40 minutes or until
golden brown and well risen.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
8 oz. dark chocolate chips, melted
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup dried cranberries
¼ cup raisins
2 tablespoons chia seeds
Directions:
1. Spread the chocolate on a piece
of baking paper.
2. Top the chocolate with the rest
of the ingredients then place in
the fridge to set for a few
minutes.
3. When set, break into smaller
pieces and serve.
Ingredients:
1 pound strawberries
4 oz. dark chocolate
1 tablespoon coconut oil
Directions:
1. Combine the chocolate and
coconut oil in a heatproof bowl
and place over a hot water bath.
2. Melt them until smooth.
3. Dip each strawberry in melted
chocolate and place on a baking
tray lined with baking paper.
4. Place in the fridge to set.
Ingredients:
½ cup fresh cranberries
1 cup fresh orange juice
1 cup coconut milk
1 tablespoon honey
1 tablespoon chia seeds
Directions:
1. Mix all the ingredients in a
blender.
2. Pulse until smooth and creamy.
3. Pour the mixture into 2 serving
glasses and serve it fresh.
Ingredients:
1 cup macadamia nuts, ground
½ cup coconut oil, melted
2 tablespoons chia seeds
¼ cup tahini paste
2 tablespoons maple syrup
Sesame seeds to roll the bonbons into
Directions:
1. Mix all the ingredients in a food
processor.
2. Pulse until well mixed.
3. Form small balls and roll them
through sesame seeds.
4. Serve the bonbons fresh or
store them in an airtight
container.
Ingredients:
1 cup whole wheat flour
½ cup cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup coconut sugar
1 cup plain yogurt
2 eggs
½ cup extra virgin olive oil
½ cup dark chocolate chips
Directions:
1. Mix the eggs and sugar in a
bowl until double in volume.
2. Add the yogurt and olive oil
and mix well.
3. Fold in the flour, cocoa
powder, baking powder and
salt.
4. Stir in the chocolate chips then
pour the batter in a 8-inch round
cake pan lined with baking
paper.
5. Bake in the preheated oven at
350F for 30-35 minutes.
6. Allow to cool in the pan before
serving.
Ingredients:
2 pounds strawberries, halved
1 tablespoon cornstarch
¼ cup white sugar
1 tablespoon lemon juice
1 cup granola
½ cup whole wheat flour
¼ cup coconut oil, melted
1 pinch salt
Directions:
1. Mix the strawberries,
cornstarch, sugar and lemon
juice in a deep dish baking pan.
2. Mix the granola, flour, coconut
oil and salt in a bowl. Spread
the mixture over the
strawberries.
3. Bake in the preheated oven at
350F for 30-35 minutes.
4. Allow to cool in the pan before
serving.
Ingredients:
1 cup oat flour
1 cup rolled oats
½ cup coconut sugar
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup maple syrup
1 egg
1/3 cup coconut oil, melted
½ cup dates, pitted and chopped
½ cup walnuts, chopped
Directions:
1. Mix the oat flour, rolled oats,
coconut sugar, baking powder
and salt in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Drop spoonfuls of batter on a
baking tray lined with
parchment paper.
4. Bake in the preheated oven at
350F for 15-20 minutes or until
golden brown.
5. Allow to cool in the pan before
serving.
Ingredients:
4 bananas, mashed
2 eggs
¼ cup canola oil
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup oat flour
¼ cup rolled oats
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking soda
Directions:
1. Mix the bananas, eggs, oil and
vanilla in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Spoon the batter in a loaf cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
it passes the toothpick test.
5. Allow to cool in the pan before
serving.
Ingredients:
2 cups whole wheat flour
½ cup oat flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon powder
¼ cup coconut oil, melted
¼ cup maple syrup
2 cups almond milk
1 orange, zested and juiced
2 tablespoons poppy seeds
Directions:
1. Mix the flours, baking soda,
baking powder, salt and
cinnamon in a bowl.
2. Combine the coconut oil, maple
syrup, almond milk, orange zest
and orange juice in another
bowl.
3. Stir in the flour mixture then
fold in the poppy seeds.
4. Pour the batter in a 9-inch
round cake pan and bake in the
preheated oven at 350F for 35-
40 minutes or until golden
brown.
5. Allow to cool in the pan before
serving.
Ingredients:
1 cup pomegranate juice
¾ cup water
½ cup honey
1 tablespoon lemon juice
Directions:
1. Mix the water and honey in a
bowl until the honey is melted.
2. Add the rest of the ingredients
and mix well.
3. Pour the mixture in a small
airtight container and freeze for
at least 3 hours. To ensure a
smooth granita, remove the
container from the freezer from
time to time and shred the
frozen granita with a fork.
4. Serve the granita fresh or store
it in the freezer for up to 1
month.
Ingredients:
4 slices pineapple
3 tablespoons honey
1 tablespoon lemon juice
2 mint leaves, chopped
Ice cream to serve
Directions:
1. Mix the honey, lemon juice and
chopped mint in a bowl.
2. Brush the pineapple slices with
this mixture.
3. Heat a grill pan over medium
flame then place the pineapple
on the grill.
4. Cook on each side until
browned.
5. Serve the pineapple warm,
topped with your favorite ice
cream.
Ingredients:
1 ½ cups low fat milk
½ cup pumpkin puree
2 egg yolks
½ teaspoon vanilla extract
¼ cup sweetened condensed milk
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
1 pinch salt
Directions:
1. Mix all the ingredients in a
bowl.
2. Pour the mixture into 2
ramekins and arrange the
ramekins in a deep dish baking
pan.
3. Pour hot water in the pan,
around the ramekins, enough to
cover them ¾ with water.
4. Bake in the preheated oven at
300F for 30 minutes.
5. Allow to set then serve.
Ingredients:
1 cup fresh blackberries
1 cup sweet red wine
¼ cup coconut sugar
½ cup water
½ teaspoon vanilla extract
Directions:
1. Mix the sugar and water in a
saucepan and bring to a boil.
Allow to cool then pour into a
blender.
2. Add the rest of the ingredients
and pulse until smooth.
3. Pour the mixture in an airtight
container and freeze for at least
3 hours. Remove the container
from the freezer from time to
time and mix with a fork.
4. Serve the granita chilled.
Ingredients:
1 cup water
½ cup honey
8 mint leaves, chopped
1 cup bourbon
2 limes, zested and juiced
Directions:
1. Mix the water and honey in a
saucepan and place over low
heat. Heat up until the honey is
melted. Remove from heat and
add the mint. Allow to infuse
until cooled down then drain
well.
2. Stir in the rest of the ingredients
then pour the mixture in an
airtight container.
3. Freeze for a few hours. Remove
from the freezer from time to
time and stir it with a fork to
ensure a smoother, finer texture.
4. Serve the sorbet fresh or store
it in the freezer for up to 1
month.
Ingredients:
8 Granny Smith apples, halved and
cored
1 cup rolled oats
¼ cup coconut oil, melted
¼ cup light brown sugar
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
1 pinch salt
Directions:
1. Place the apple halves in a
baking tray lined with baking
paper.
2. Mix the oats, sugar, coconut oil,
cinnamon, ginger and salt in a
bowl.
3. Top the apple halves with the
oat mixture and bake in the
preheated oven at 350F for 30
minutes.
4. Serve the baked apples chilled.
Ingredients:
2 cups blueberries, halved
1 cup cream cheese
1 lemon, zested and juiced
¼ cup honey
Directions:
1. Combine all the ingredients in a
blender and pulse until well
mixed and smooth.
2. Pour the mixture in an ice
cream machine and churn
according to the machine’s
instructions.
3. Serve the ice cream fresh or
store it in an airtight container
in the freezer for up to 1 month.
Ingredients:
1 ½ cups strawberries
1 ½ cups plain yogurt
¼ cup honey
1 teaspoon lemon juice
1 teaspoon lemon zest
Directions:
1. Combine all the ingredients in
blender. Pulse until smooth and
creamy.
2. Pour the mixture in your ice
cream machine and churn
according to your machine’s
instructions.
3. Serve the frozen yogurt fresh or
store it in an airtight container
for up to 1 month in the freezer.
Ingredients:
1 cup fresh strawberries
Half cantaloupe, peeled and cubed
Half watermelon, peeled and cubed
½ pineapple, peeled and cubed
1 lemon to prevent the fruits from
browning
Directions:
1. Arrange the fruits on wooden
skewers.
2. Drizzle them with lemon juice
and serve them fresh.
Ingredients:
1 pound apples, peeled and sliced
1 pound pears, peeled, cored and sliced
¼ cup raisins
¼ cup dried cranberries
1 tablespoon lemon juice
½ teaspoon cinnamon powder
¼ cup light brown sugar
1 cup whole wheat flour
½ cup rolled oats
1/3 cup coconut oil, chilled and cubed
Directions:
1. Mix the apples, pears, raisins,
cranberries, lemon juice,
cinnamon and sugar in a deep
dish baking pan.
2. For the topping, combine the
flour, oats and coconut oil in a
food processor. Pulse until
grainy.
3. Spread this mixture over the
apples and bake in the
preheated oven at 350F for 35-
40 minutes.
4. Serve the crisp chilled.
Ingredients:
1 cup graham crackers, crushed
2 cups plain yogurt
1 ½ cups fresh raspberries
4 tablespoons honey
Directions:
1. Layer the crushed graham
crackers, yogurt and
raspberries into 4 serving
glasses.
2. Drizzle the parfaits with honey
and serve them fresh.
Ingredients:
1 ½ pounds cherries, pitted
1 cinnamon stick
1 star anise
2 cardamom pods, crushed
2 whole cloves
1 cup red wine
2 cups water
½ cup coconut sugar
Directions:
1. Combine all the ingredients in a
saucepan.
2. Place the saucepan over low
heat and cook for 10-15 minutes
just until fragrant and softened.
3. Allow to cool in the pan before
serving.
Ingredients:
2 cups plain yogurt
1 cup heavy cream
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ cup white sugar
1 ½ teaspoons gelatin powder
¼ cup cold water
1 cup fresh blueberries
Directions:
1. Bloom the gelatin in cold water
for 10 minutes.
2. Mix the yogurt, cream, lemon
zest and vanilla, as well as
sugar in a bowl.
3. Melt the gelatin over a hot
water bath and stir it in the
yogurt mixture.
4. Pour the mixture in 4 ramekins
and place in the fridge to set for
1 hour.
5. Top with fresh blueberries just
before serving.
Ingredients:
1 avocado, peeled
2 tablespoons coconut cream
2 tablespoons cocoa powder
2 tablespoons maple syrup
½ teaspoon vanilla extract
1 pinch salt
Directions:
1. Combine all the ingredients in a
blender and pulse until smooth.
2. Spoon the mousse into serving
bowls and serve it fresh.
Ingredients:
1 cup milk
1 cup heavy cream
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lime zest
4 eggs, separated
½ cup coconut sugar
¾ cup all-purpose flour
1 pinch salt
Directions:
1. Mix the milk, cream, citrus zest,
egg yolks, flour and salt in a
bowl.
2. Whip the egg whites in a bowl
until stiff. Add the sugar and
mix until glossy and firm.
3. Fold the meringue into the
pudding.
4. Pour the batter in a deep dish
baking pan.
5. Bake in the preheated oven at
350F for 30 minutes.
6. Allow to cool in the pan before
serving.
Ingredients:
1 cup white sugar
2 eggs
½ cup milk
½ cup applesauce
1 tablespoon vanilla extract
¼ cup butter, melted
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
2 apples, peeled, cored and diced
Directions:
1. Mix the sugar and eggs in a
bowl until creamy.
2. Add the milk, applesauce,
vanilla and butter and mix well.
3. Stir in the flour, salt and baking
powder then fold in the apples.
4. Pour the batter in a loaf pan
lined with baking paper and
bake in the preheated oven at
350F for 40 minutes or until it
passes the toothpick test.
5. Allow to cool in the pan before
serving.
Ingredients:
2 cups whole wheat flour
½ cup oat flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground cardamom
½ teaspoon ground ginger
1 cup pumpkin puree
½ cup applesauce
½ cup white sugar
½ cup olive oil
2 large carrots, grated
½ cup crushed pineapple
Directions:
1. Mix the flours, baking powder,
salt and spices in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40-45 minutes or until
golden brown and fragrant.
5. Allow to cool in the pan before
serving.
Ingredients:
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon ground ginger
1 teaspoon cinnamon powder
1 egg
1 cup applesauce
¾ cup buttermilk
½ cup light brown sugar
1 cup walnuts, chopped
Directions:
1. Mix the flour, salt, baking soda,
baking powder, ginger and
cinnamon in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 45-50 minutes or until
it passes the toothpick test.
5. Allow to cool in the pan before
serving.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spices
1 cup light brown sugar
¼ cup butter, melted
1 ½ cups pumpkin puree
½ cup buttermilk
1 teaspoon vanilla extract
¼ cup pumpkin seeds
Directions:
1. Mix the dry ingredients in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until it
passes the toothpick test.
5. Allow to cool in the pan before
serving.
Ingredients:
½ cup dried cranberries
¼ cup eggnog
1 ½ cups all-purpose flour
¼ teaspoon salt
¼ cup oat flour
1 ½ teaspoons baking powder
2 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup white sugar
Directions:
1. Mix the cranberries and eggnog
in a bowl and allow to infuse
for 10 minutes at least.
2. Combine the remaining
ingredients in a bowl and give
them a quick mix.
3. Fold in the cranberries then
spoon the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool down before
serving.
Nutritional information per serving
Calories: 153
Fat: 2.2g
Protein: 4.4g
Carbohydrates: 28.9g
Butternut Squash Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup butternut squash puree
2 eggs
½ cup canola oil
½ cup buttermilk
½ cup light brown sugar
2 tablespoons maple syrup
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Directions:
1. Mix the butternut squash puree,
eggs, oil, buttermilk, sugar and
maple syrup in a bowl until
creamy.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf pan
lined with parchment paper on
the bottom and sides.
4. Bake the bread in the preheated
oven at 350F for 35-40 minutes.
5. Allow to cool in the pan before
slicing and serving.
Nutritional information per serving
Calories: 237
Fat: 12.2g
Protein: 3.9g
Carbohydrates: 28.3g
Double Chocolate Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup coconut oil
1 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup shredded coconut
1 cup dark chocolate chips
Directions:
1. Mix the coconut oil, milk, eggs
and vanilla in a bowl.
2. Add the flour, cocoa powder,
salt, baking powder and
coconut and mix quickly with a
whisk.
3. Fold in the chocolate chips then
pour the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until it
passes the toothpick test.
5. Allow to cool in the pan before
serving.
Ingredients:
3 bananas, mashed
½ cup coconut oil, melted
¼ cup maple syrup
1 egg
½ cup applesauce
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup coconut flakes
½ cup walnuts, chopped
Directions:
1. Combine all the ingredients in a
bowl.
2. Give it a quick mix with a
whisk then pour the batter in a
loaf pan lined with parchment
paper.
3. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
½ cup brown rice flour
½ cup tapioca flour
¼ cup coconut flour
½ cup ground walnuts
2 bananas, mashed
¼ cup maple syrup
¼ cup almond butter
1 cup coconut milk
1 pinch salt
1 ½ teaspoons baking powder
Directions:
1. Combine all the ingredients in a
bowl.
2. Give it a quick mix until well
combined.
3. Pour the batter in a loaf cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spices
½ cup pumpkin puree
2 eggs
½ cup canola oil
½ cup plain yogurt
¼ cup honey
1 teaspoon vanilla extract
Directions:
1. Combine all the ingredients in a
bowl and give it a quick mix.
2. Pour the batter in a loaf pan
lined with parchment paper.
3. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
4. Allow to cool down before
slicing and serving.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 ½ cups plain yogurt
1 cup almond milk
1 teaspoon vanilla extract
¼ cup canola oil
Directions:
1. Mix the flour, baking powder
and salt in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until it
passes the toothpick test.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 cup whole wheat flour
½ cup all-purpose flour
¼ cup ground flaxseeds
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon powder
4 bananas, mashed
½ cup plain yogurt
½ cup smooth peanut butter
2 tablespoons canola oil
2 eggs
¼ cup honey
Directions:
1. Mix the flours, flaxseeds,
baking soda, baking powder,
salt and cinnamon in a bowl.
2. In a different bowl, mix the
bananas, yogurt, peanut butter,
oil, eggs and honey.
3. Add the flour mixture and mix
with a spatula.
4. Spoon the batter in a loaf pan
lined with parchment paper.
5. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
6. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder
½ cup light brown sugar
2 eggs
¼ cup coconut oil, melted
2 bananas, mashed
1 cup grated zucchinis
1 teaspoon lemon juice
Directions:
1. Mix the eggs, coconut oil,
bananas, zucchini and lemon
juice in a bowl.
2. Add the flour, baking powder,
baking soda, salt, cinnamon and
brown sugar and give it a quick
mix.
3. Pour the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
slicing and serving.
Nutritional information per serving
Calories: 179
Fat: 6.6g
Protein: 3.5g
Carbohydrates: 27.5g
Rum Banana Bread
Time: 1 hour
Servings: 10
Ingredients:
Bread:
½ cup butter, softened
1 cup white sugar
2 eggs
2 bananas, mashed
½ cup sour cream
¼ cup dark rum
½ cup shredded coconut
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Glaze:
2 tablespoons dark rum
1 ½ cups powdered sugar
Directions:
1. For the bread, mix the butter
and sugar in a bowl until
creamy.
2. Add the eggs, one by one, then
stir in the bananas, sour cream
and rum.
3. Add the rest of the ingredients
and mix with a spatula.
4. Spoon the batter in a loaf pan
lined with baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
the bread looks golden brown
and well risen.
6. Allow to cool in the pan then
transfer on a platter.
7. For the glaze, mix the
ingredients in a bowl.
8. Drizzle the glaze over the bread
and serve it fresh.
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup pecans, chopped
¼ cup dark brown sugar
2 teaspoons baking powder
2 tablespoons ground flaxseeds
¼ teaspoon ground nutmeg
½ cup butter, melted
2 bananas, mashed
¼ cup canola oil
½ cup almond milk
Directions:
1. Mix the butter, bananas, canola
oil and almond milk in a bowl.
2. Stir in the flours, pecans, sugar,
baking powder, flaxseeds and
nutmeg and give it a quick mix.
3. Pour the batter in a loaf pan
lined with parchment paper and
bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
4. Allow to cool in the pan before
serving.
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
¼ cup light brown sugar
¼ cup dark brown sugar
1 teaspoon cinnamon powder
¼ cup maple syrup
½ cup butter, melted
2 eggs
½ cup low fat milk
Directions:
1. Mix the maple syrup, butter,
eggs and milk in a bowl.
2. Add the dry ingredients and
give it a quick mix with a
whisk.
3. Pour the batter in a loaf cake
pan lined with parchment paper
and bake in the preheated oven
at 350F for 35-40 minutes or
until it passes the toothpick test.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 ½ cups all-purpose flour
½ cup rolled oats
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup white sugar
¼ cup canola oil
2 eggs
½ cup sour cream
¼ cup milk
1 teaspoon vanilla extract
2 rhubarb stalks, sliced
Directions:
1. Mix the sugar, oil, eggs, sour
cream, milk and vanilla in a
bowl.
2. Stir in the flour, oats, baking
powder and salt and mix
quickly then fold in the rhubarb.
3. Spoon the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until the
bread passes the toothpick test.
5. Allow it to cool in the pan
before slicing and serving.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup white sugar
¼ teaspoon salt
½ cup butter, melted
1 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 cups strawberries, halved
Directions:
1. Mix the flours, baking powder,
baking soda, sugar and salt in a
bowl.
2. Add the butter, buttermilk, egg
and vanilla and give it a quick
mix.
3. Fold in the strawberries then
spoon the batter in a loaf cake
pan lined with parchment paper
on the bottom and sides.
4. Bake the bread in the preheated
oven at 350F for 40 minutes or
until well risen and golden
brown.
5. Allow to cool in the pan before
slicing and serving.
Nutritional information per serving
Calories: 237
Fat: 10.2g
Protein: 4.2g
Carbohydrates: 32.8g
Chocolate Beer Bread
Time: 1 hour
Servings: 12
Ingredients:
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup cocoa powder
1 cup dark beer stout
¼ cup canola oil
½ cup buttermilk
1 egg
1 teaspoon vanilla extract
Directions:
1. Combine the flour, baking soda,
baking powder, salt and cocoa
powder in a bowl.
2. Add the rest of the ingredients
and give it a quick mix with a
whisk.
3. Pour the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and fragrant.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
Bread:
1 cup brewed coffee
½ cup canola oil
½ cup buttermilk
2 eggs
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Topping:
1 cup sweetened condensed milk
1 cup shredded coconut
½ cup dark chocolate chips
Directions:
1. For the bread, mix the coffee,
oil, buttermilk and eggs in a
bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf pan
lined with baking paper and
bake in the preheated oven at
350F for 40 minutes.
4. Allow to cool in the pan then
transfer on a platter.
5. For the topping, mix all the
ingredients in a bowl.
6. Spoon the topping over the
bread and serve right away.
Ingredients:
1 ½ cups milk
1 teaspoon apple cider vinegar
2 tablespoons canola oil
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon cumin seeds
1 teaspoon baking soda
Directions:
1. Mix the milk, vinegar and oil in
a bowl.
2. Add the flour, salt, cumin seeds
and baking soda and mix well.
3. Transfer the dough in a loaf pan
lined with baking paper and
bake in the preheated oven at
350F for 35 minutes.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
Banana bread:
1 ½ cups all-purpose flour
½ cup oat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon cinnamon powder
¼ teaspoon salt
2 eggs
2 bananas, mashed
½ cup light brown sugar
¼ cup sour cream
¼ cup canola oil
1 teaspoon vanilla extract
Salted caramel sauce:
1 cup white sugar
½ cup heavy cream
½ teaspoon salt
Directions:
1. For the bread, mix the flours,
baking powder, baking soda,
cinnamon and salt in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Spoon the batter in a loaf cake
pan lined with baking paper and
bake in the preheated oven at
350F for 35-40 minutes or until
golden brown and well risen.
4. Allow to cool down before
slicing and serving.
5. For the caramel sauce, melt the
sugar in a saucepan until
golden.
6. Add the cream and keep on heat
until melted and smooth.
7. Allow to cool down before
serving.
8. Top the banana bread with
caramel sauce right when
serving it.
Ingredients:
½ cup brown rice flour
½ cup tapioca flour
¼ cup coconut flour
½ cup coconut flakes
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup raisins
½ cup coconut oil, melted
1 ½ cups coconut milk
2 eggs
½ cup golden raisins
Directions:
1. Mix the flours, coconut flakes,
salt and baking powder in a
bowl.
2. Stir in the rest of the ingredients
and give it a quick mix.
3. Fold in the golden raisins.
4. Spoon the batter in a small loaf
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 30 minutes.
6. Allow to cool in the pan then
slice and serve.
Ingredients:
Bread:
2 bananas, mashed
½ cup coconut sugar
1 cup crushed pineapple
¼ cup coconut oil, melted
2 eggs
2 tablespoons orange marmalade
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup coconut flakes
Glaze:
1 lime, zested and juiced
1 cup powdered sugar
Directions:
1. For the bread, start by mixing
the bananas, coconut sugar, oil,
crushed pineapple, orange
marmalade and eggs in a bowl.
2. Add the rest of the ingredients
and mix with a spatula just until
combined.
3. Pour the batter in a loaf pan
lined with baking paper.
4. Bake the bread in the preheated
oven at 350F for 35-40 minutes
or until it passes the toothpick
test.
5. Allow to cool in the pan then
transfer on a platter.
6. For the glaze, mix the lime zest
and juice with sugar until
creamy.
7. Drizzle the glaze over the bread
and serve it fresh.
Ingredients:
Bread:
1 cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
½ cup oat flour
¼ teaspoon salt
2 teaspoons baking powder
2 pears, peeled, cored and diced
Streusel:
1 cup pecans, chopped
½ cup all-purpose flour
1 pinch salt
1 teaspoon cinnamon powder
¼ cup butter, chilled
Directions:
1. For the bread, mix the
buttermilk, oil, vanilla and eggs
in a bowl.
2. Stir in the flours, salt and
baking powder and mix well.
3. Fold in the pears then spoon the
batter in a loaf pan lined with
baking paper.
4. For the streusel, mix all the
ingredients in a bowl until
grainy.
5. Top the bread with the streusel.
6. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
7. Allow to cool in the pan before
serving.
Ingredients:
1 cup whole wheat flour
3/4 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ cup light brown sugar
1 egg
1 cup plain yogurt
¼ cup canola oil
2 carrots, grated
2 pears, peeled, cored and diced
Directions:
1. Mix the flours, salt, baking
powder, spices and sugar in a
bowl.
2. Add the egg, yogurt and oil and
mix well with a whisk.
3. Fold in the carrot and pears
then spoon the batter in a loaf
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until the
bread passes the toothpick test.
5. Allow to cool in the pan then
slice and serve.
Nutritional information per serving
Calories: 210
Fat: 6.5g
Protein: 4.5g
Carbohydrates: 33.7g
Blueberry Whole Wheat
Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup butter, melted
½ cup white sugar
1 egg
1 teaspoon vanilla extract
¾ cup buttermilk
1 ¾ cups whole wheat flour
¼ teaspoon salt
2 teaspoons baking powder
1 ½ cups fresh blueberries
Directions:
1. Mix the butter, sugar, egg and
vanilla in a bowl until creamy.
2. Add the buttermilk and mix
well.
3. Fold in the flour, salt and
baking powder then add the
blueberries.
4. Spoon the batter in a loaf pan
lined with baking paper.
5. Bake in the preheated oven at
350F for 40 minutes or until
well risen and the bread passes
the toothpick test.
6. Allow to cool in the pan before
slicing and serving.
Ingredients:
½ cup butter, softened
¼ cup orange marmalade
2 eggs
½ cup plain yogurt
½ cup milk
1 teaspoon vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup white sugar
½ cup walnuts, chopped
½ cup pecans, chopped
½ cup almonds, chopped
Directions:
1. Mix the butter, marmalade,
eggs, yogurt and milk in a bowl.
Add the vanilla and mix well.
2. Stir in the flour, baking powder,
salt and sugar and mix well.
3. Fold in the nuts then spoon the
batter in a loaf pan lined with
baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool down before
slicing and serving.
Nutritional information per serving
Calories: 279
Fat: 14.8g
Protein: 6.3g
Carbohydrates: 31.9g
Oatmeal Cranberry Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup oat flour
½ cup all-purpose flour
½ cup rolled oats
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup white sugar
½ cup butter, melted
2 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup dried cranberries
Directions:
1. Mix the oat flour, all-purpose
flour, oats, salt and baking
powder in a bowl, adding the
sugar as well.
2. Stir in the butter, eggs, milk and
vanilla and give it a quick mix.
3. Fold in the cranberries then
spoon the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool down before
slicing and serving.
Nutritional information per serving
Calories: 226
Fat: 11.5g
Protein: 4.4g
Carbohydrates: 26.5g
Harvest Chocolate Chip
Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup pumpkin puree
2 bananas, mashed
½ cup applesauce
¼ cup light brown sugar
1 egg
¼ cup canola oil
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
½ teaspoon cinnamon powder
½ teaspoon ground ginger
2 teaspoons baking powder
½ cup walnuts, chopped
Directions:
1. Mix the pumpkin puree,
bananas, applesauce, sugar,
egg, oil and vanilla in a bowl.
2. Add the flours, cinnamon and
spices, as well as baking
powder and mix quickly.
3. Fold in the walnuts then spoon
the batter in a loaf pan lined
with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool down before
slicing and serving.
Ingredients:
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup buttermilk
¼ cup sour cream
¼ cup canola oil
1 lemon, zested and juiced
1 egg
1 teaspoon fresh thyme
Directions:
1. Mix the flour, salt and baking
powder in a bowl.
2. Add the rest of the ingredients
and give it a quick mix with a
whisk, just until combined.
3. Spoon the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
golden brown and fragrant.
5. Allow to cool in the pan before
serving.
Ingredients:
½ cup coconut sugar
½ cup butter, melted
2 eggs
4 bananas, mashed
½ cup buttermilk
1 teaspoon vanilla extract
2 cups whole wheat flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup smooth peanut butter
Directions:
1. Mix the sugar, butter, eggs,
bananas, buttermilk and vanilla
in a bowl.
2. Add the flour, salt and baking
powder and give it a quick mix.
3. Spoon the batter in a loaf pan
lined with baking paper.
4. Drop spoonfuls of batter on top
of the bread and bake in the
preheated oven at 350F for 40
minutes or until well risen and
golden.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
4 small clementines
½ cup heavy cream
1 egg
¼ cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
Directions:
1. Place the clementines in a
saucepan and cover with water.
Cook until softened then drain
and place in a blender.
2. Add the cream, egg and oil, as
well as vanilla into the blender
and pulse until well mixed.
3. Stir in the flour, salt and baking
powder then pour the batter in a
loaf pan lined with baking
paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
golden brown and well risen.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
2 persimmons, pureed
4 eggs
¼ cup canola oil
¼ cup bourbon
2/3 cup white sugar
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup all-purpose flour
½ cup oat flour
½ cup ground walnuts
1 ½ teaspoons baking powder
Directions:
1. Mix the persimmon puree, eggs,
canola oil, bourbon and sugar
in a bowl.
2. Stir in the rest of the ingredients
and mix well.
3. Pour the batter in a loaf cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until it
passes the toothpick test.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup plain yogurt
2 eggs
¼ cup canola oil
¼ cup milk
1 ½ cups blackberries
Directions:
1. Mix the cornmeal, flour, salt
and baking powder in a bowl.
2. Add the eggs, yogurt, oil and
milk and give it a quick mix.
3. Fold in the blackberries then
spoon the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool down before
slicing and serving.
Ingredients:
1 cup ground walnuts
1 cup all-purpose flour
¼ teaspoon salt
½ cup oat flour
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
2 teaspoons baking powder
3 eggs
¼ cup canola oil
½ cup honey
½ cup warm milk
Directions:
1. Mix the eggs, oil, honey and
vanilla in a bowl.
2. Stir in the walnuts, flour, salt,
oat flour, spices and baking
powder and mix quickly with a
spatula.
3. Spoon the batter in a loaf pan
lined with baking paper.
4. Bake the loaf in the preheated
oven at 350F for 40 minutes.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
½ cup coconut sugar
½ cup butter, softened
2 eggs
4 bananas, mashed
½ cup buttermilk
1 teaspoon vanilla extract
2 cups whole wheat flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
Directions:
1. Mix the coconut sugar and
butter in a bowl until creamy.
2. Add the eggs and bananas and
mix well then stir in the vanilla
and buttermilk and give it a
quick mix.
3. Fold in the flour, cocoa
powder, baking soda and salt.
4. Spoon the batter in a loaf pan
lined with baking paper.
5. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden.
6. Allow to cool down before
serving.
Nutritional information per serving
Calories: 274
Fat: 10.9g
Protein: 5.1g
Carbohydrates: 41.4g
Orange Pumpkin Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup pumpkin puree
1 orange, zested and juiced
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Directions:
1. Mix the pumpkin puree, orange
zest, orange juice, eggs and
vanilla in a bowl.
2. Add the flour, salt, baking
powder and spices and mix
well with a spatula.
3. Spoon the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
fragrant and well risen.
5. Allow to cool in the pan before
serving.
Ingredients:
½ cup light brown sugar
½ cup butter, softened
2 eggs
4 bananas, mashed
½ cup buttermilk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon powder
Directions:
1. Mix the butter and sugar in a
bowl until creamy.
2. Add the eggs and mix well then
stir in the bananas and
buttermilk.
3. Add the flours, baking powder,
salt and cinnamon and mix with
a spatula.
4. Spoon the batter in a loaf pan
lined with baking paper.
5. Bake in the preheated oven at
350F for 40 minutes or until it
passes the toothpick test.
6. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 262
Fat: 10.6g
Protein: 4.7g
Carbohydrates: 38.2g
Lemon Zucchini Bread
Time: 1 hour
Servings: 12
Ingredients:
2 cups grated zucchinis
1 lemon, zested and juiced
4 eggs
1 cup white sugar
½ cup canola oil
1 teaspoon vanilla extract
2 ½ cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
Directions:
1. Mix the zucchinis, lemon zest,
lemon juice, eggs and sugar in a
bowl. Add the oil and vanilla
and mix well.
2. Fold in the flour, baking
powder and salt then spoon the
batter in a loaf pan lined with
baking paper.
3. Bake the bread in the preheated
oven at 350F for 40 minutes or
until the bread passes the
toothpick test.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
2 cups all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup red wine
½ cup canola oil
1 egg
¼ cup buttermilk
1 teaspoon vanilla extract
1 cup cherries, pitted
Directions:
1. Mix the flour, cocoa powder,
salt, baking powder and baking
soda in a bowl.
2. Add the rest of the ingredients
and give it a quick mix.
3. Fold in the cherries then pour
the batter in a loaf pan lined
with baking paper.
4. Bake in the preheated oven at
350F for 45 minutes or until it
passes the toothpick test.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
½ cup light brown sugar
½ cup canola oil
¼ cup buttermilk
2 zucchinis, grated
1 cup shredded coconut
Directions:
1. Mix the sugar, oil, buttermilk,
zucchinis and coconut in a
bowl.
2. Add the oats, flour, baking
powder, baking soda, cinnamon
and ginger and mix with a
spatula.
3. Pour the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and it passes the
toothpick test.
5. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 238
Fat: 14.3g
Protein: 3.3g
Carbohydrates: 25.3g
Peanut Butter Jelly Bread
Time: 1 ¼ hours
Servings: 12
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon powder
½ cup smooth peanut butter
1 cup light brown sugar
¼ cup canola oil
2 bananas, mashed
1 egg
½ cup peanuts, chopped
½ cup raspberry jelly
Directions:
1. Mix the peanut butter, sugar and
oil in a bowl.
2. Add the bananas and egg and
mix well.
3. Stir in the flour, salt, baking
powder and cinnamon then fold
in the peanuts.
4. Spoon the batter in a loaf pan
lined with baking paper.
5. Top the batter with dollops of
jelly and bake in the preheated
oven at 350F for 40-45 minutes.
6. Allow to cool in the pan before
slicing and serving.
Nutritional information per serving
Calories: 320
Fat: 13.6g
Protein: 7.1g
Carbohydrates: 44.9g
Date Loaf Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup dates, pitted
1 cup hot water
2 eggs
¼ cup canola oil
2 tablespoons molasses
1 teaspoon vanilla extract
1 2/3 cups whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon powder
½ teaspoon ground ginger
Directions:
1. Combine the dates and water in
a blender and pulse until
smooth.
2. Add the eggs, oil, molasses and
vanilla and mix well.
3. Fold in the rest of the
ingredients then spoon the
batter in a loaf pan lined with
parchment paper.
4. Bake the bread in the preheated
oven at 350F for 40-45 minutes
or until well risen and golden
brown.
5. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 cup hot water
¼ cup canola oil
¼ cup light brown sugar
2 tablespoons milk powder
2 eggs
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon powder
1 cup raisins
Directions:
1. Mix the water, oil, sugar and
milk powder in a bowl. Add the
eggs and mix well.
2. Stir in the flour, salt, baking
powder and cinnamon and give
it a quick mix.
3. Fold in the raisins then spoon
the batter in a loaf pan lined
with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan then
slice and serve.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup butter, melted
4 eggs
2/3 cup white sugar
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup plain yogurt
Directions:
1. Mix the flour, baking powder
and salt in a bowl.
2. In a different bowl, mix the
butter, eggs, sugar, lemon juice,
vanilla and lemon zest. Stir in
the yogurt and mix well.
3. Fold in the flour mixture then
spoon the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
serving.
Ingredients:
Bread:
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup heavy cream
1 lemon, zested and juiced
¼ cup canola oil
1 egg
1 cup blueberries
Glaze:
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup powdered sugar
Directions:
1. For the bread, mix the cream,
lemon zest, lemon juice and egg
in a bowl.
2. Add the flour, salt and baking
powder and give it a quick mix.
3. Fold in the blueberries then
spoon the batter in a loaf pan.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
golden brown and well risen.
5. Allow to cool in the pan then
transfer on a platter.
6. For the glaze, mix the lemon
juice, zest and sugar in a bowl.
7. Drizzle the glaze over the bread
and serve it fresh.
Ingredients:
2/3 cup light brown sugar
½ cup butter
2 oz. marzipan, softened
2 bananas, mashed
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
¼ teaspoon cinnamon powder
Directions:
1. Mix the sugar and butter in a
bowl. Add the marzipan and
mix well then stir in the
bananas, egg and vanilla.
2. Add the rest of the ingredients
and mix with a spatula.
3. Spoon the batter in a loaf pan
lined with parchment paper.
4. Bake the bread in the preheated
oven at 350F for 35-40 minutes
or until well risen and golden
brown.
5. Allow to cool in the pan before
serving.
Ingredients:
1 cup all-purpose flour
1 cup almond flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup sliced almonds
½ cup butter, melted
½ cup white sugar
2 eggs
1 banana, mashed
1 teaspoon vanilla extract
Directions:
1. Mix the butter, sugar, eggs and
banana in a bowl.
2. Add the rest of the ingredients
and mix with a spatula.
3. Spoon the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
serving.
Ingredients:
1 ½ cups all-purpose flour
½ cup ground walnuts
½ cup ground almonds
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ cup butter, softened
2/3 cup white sugar
2 tablespoons molasses
2 eggs
1 banana, mashed
½ cup buttermilk
Directions:
1. Mix the dry ingredients in a
bowl.
2. In a different bowl, combine the
butter, molasses, eggs, banana
and buttermilk and mix well.
3. Add the dry ingredients and mix
well with a spatula.
4. Spoon the batter in a loaf pan
lined with baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown,
as well as fragrant.
6. Allow to cool in the pan before
serving.
Ingredients:
1 ½ cups whole wheat flour
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon ground ginger
¼ teaspoon cinnamon powder
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
2 eggs
1 cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
Directions:
1. Mix all the ingredients in a
bowl.
2. Give it a quick mix with a
whisk then spoon the batter in a
loaf pan lined with baking
paper.
3. Bake the bread in the preheated
oven at 350F for 40-45 minutes
or until well risen and golden
brown.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
2 cups all-purpose flour
1 teaspoon instant coffee
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup white sugar
¼ cup butter, melted
1 cup sour cream
2 eggs
2 bananas, mashed
¼ cup milk
1 teaspoon vanilla extract
Directions:
1. Mix the butter, sour cream,
eggs, bananas, milk and vanilla
in a bowl.
2. Add the dry ingredients and
give it a quick mix with a
whisk.
3. Spoon the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
slicing and serving.
Nutritional information per serving
Calories: 269
Fat: 10.7g
Protein: 4.9g
Carbohydrates: 39.4g
Moist Sunbutter Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup sunflower butter
¼ cup maple syrup
3 eggs
¼ cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon juice
¼ cup coconut flour
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup sunflower seeds
Directions:
1. Mix the sunflower butter, maple
syrup, eggs, oil, vanilla and
lemon juice in a bowl until
creamy.
2. Add the coconut flour, wheat
flour, salt, baking powder and
baking soda and mix well.
3. Fold in the sunflower seeds
then spoon the batter in a loaf
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
golden brown and well risen.
5. Allow to cool down before
slicing and serving.
Ingredients:
½ cup honey
¼ cup light brown sugar
½ cup water
½ cup orange marmalade
2 eggs
¼ cup canola oil
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground ginger
½ teaspoon cinnamon powder
¼ teaspoon ground nutmeg
Directions:
1. Mix the honey, sugar, water,
marmalade, eggs and canola oil
in a bowl until creamy.
2. Add the rest of the ingredients
and mix well.
3. Spoon the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
fragrant and well risen.
5. Allow to cool down in the pan
before serving.
Nutritional information per serving
Calories: 235
Fat: 6.5g
Protein: 3.2g
Carbohydrates: 42.7g
Orange Nutmeg Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 ½ cups milk
¼ cup white sugar
¼ cup canola oil
1 orange, zested and juiced
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
½ cup cream cheese
Directions:
1. Mix the milk, sugar and oil in a
bowl. Add the orange zest,
orange juice, vanilla, cream
cheese and butter and mix well.
2. Fold in the flour, baking
powder, salt and nutmeg then
spoon the batter in a loaf pan
lined with baking paper.
3. Bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
4. Allow to cool down before
serving.
Ingredients:
2 bananas, mashed
¼ cup light brown sugar
¼ cup dark brown sugar
¼ cup canola oil
1 teaspoon vanilla extract
½ cup espresso
½ cup buttermilk
1 egg
1 ½ cups all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Directions:
1. Mix the bananas, sugars, oil,
vanilla, espresso, buttermilk
and egg and mix well.
2. Add the flour, salt, baking soda,
baking powder and cocoa
powder.
3. Pour the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
slicing and serving.
Nutritional information per serving
Calories: 183
Fat: 6.5g
Protein: 3.6g
Carbohydrates: 28.9g
Fresh Orange Cranberry
Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1/4 cup butter, melted
1 egg
1 cup fresh orange juice
2 tablespoons orange zest
1 teaspoon vanilla extract
1 cup dried cranberries
Directions:
1. Mix the butter, egg, orange
juice, orange zest and vanilla in
a bowl.
2. Add the flour, salt, baking
powder and sugar and mix
well.
3. Fold in the cranberries then
spoon the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden.
5. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 196
Fat: 5.4g
Protein: 3.4g
Carbohydrates: 33.5g
Gluten Free Pumpkin
Coconut Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup coconut flour
½ cup shredded coconut
¼ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ cup canola oil
5 eggs
1 ½ cups pumpkin puree
1 teaspoon vanilla extract
Directions:
1. Mix the oil, eggs, pumpkin
puree and vanilla in a bowl.
2. Stir in the coconut flour,
shredded coconut, salt, baking
powder, cinnamon and ginger
and give it a quick mix.
3. Spoon the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
golden brown and well risen.
5. Allow to cool in the pan before
serving.
Ingredients:
½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 orange, zested and juiced
½ cup buttermilk
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup dark chocolate chips
Directions:
1. Mix the butter and sugar in a
bowl until creamy.
2. Add the eggs and vanilla and
mix well.
3. Stir in the orange zest, orange
juice and buttermilk and mix
well.
4. Fold in the flour, salt, baking
powder and chocolate chips
then spoon the batter in a loaf
pan lined with baking paper.
5. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
6. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon cinnamon powder
½ teaspoon ground ginger
2/3 cup maple syrup
2 eggs
¼ cup canola oil
1 teaspoon vanilla extract
¼ cup buttermilk
2 red apples, peeled and diced
Directions:
1. Mix the flour, salt, baking
powder, cinnamon and ginger in
a bowl.
2. Add the maple syrup, eggs, oil
and vanilla and mix well. Stir
in the buttermilk as well.
3. Pour the batter in a loaf pan
lined with baking paper.
4. Top with apples.
5. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
6. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 219
Fat: 6.7g
Protein: 3.7g
Carbohydrates: 36.6g
Healthy Zucchini Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup grated zucchinis
2 eggs
½ cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
½ cup light brown sugar
1 ½ cups whole wheat flour
¼ cup ground flaxseeds
¼ teaspoon salt
1 ½ teaspoons baking powder
Directions:
1. Mix the zucchinis, eggs,
buttermilk, oil and vanilla in a
bowl.
2. Stir in the sugar, flour,
flaxseeds, salt and baking
powder and mix quickly with a
spatula.
3. Pour the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
serving.
Ingredients:
1 ¾ cups all-purpose flour
½ cup whole wheat flour
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon powder
2 eggs
3 bananas, mashed
½ cup plain yogurt
1 teaspoon vanilla extract
¼ cup canola oil
2 tablespoons cocoa powder
Directions:
1. Mix the eggs, bananas, yogurt,
vanilla and oil in a bowl.
2. Stir in the rest of the ingredients
and give it a quick mix.
3. Split the batter in half. Pour half
of the batter in a loaf pan.
4. Mix the remaining batter with
cocoa powder then pour it over
the white batter. Swirl it with a
fork or toothpick.
5. Bake in the preheated oven at
350F for 40 minutes or until it
passes the toothpick test.
6. Allow to cool in the pan before
slicing and serving.
Ingredients:
1 ¼ cups buttermilk
¼ cup canola oil
¼ cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon cinnamon powder
½ teaspoon ground ginger
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Directions:
1. Mix the buttermilk, oil, water
and vanilla in a bowl.
2. Stir in the rest of the ingredients
and give it a quick mix.
3. Pour the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool down before
slicing and serving.
Ingredients:
Bread:
¼ cup canola oil
½ cup plain yogurt
¼ cup honey
2 eggs
1 cup pumpkin puree
2 bananas, mashed
¼ cup fresh orange juice
½ cup light brown sugar
1 ½ cups whole wheat flour
¼ cup ground flaxseeds
¼ teaspoon salt
1 ½ teaspoons baking powder
Frosting:
1 cup cream cheese
¼ cup butter, softened
1 cup powdered sugar
Directions:
1. For the bread, mix the oil,
yogurt, honey, eggs, pumpkin
puree, bananas, orange juice
and sugar in a bowl.
2. Add the rest of the ingredients
and mix well.
3. Spoon the batter in a loaf pan
lined with baking paper.
4. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan then
transfer on a platter.
6. For the frosting, mix the cream
cheese and butter in a bowl
until creamy. Add the sugar and
mix well.
7. Top the bread with the cream
cheese frosting and serve it
fresh.
Ingredients:
1 cup yellow cornmeal
1 cup hot water
2 eggs
1 cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup strawberries, halved
Directions:
1. Mix the cornmeal and hot water
in a bowl.
2. Add the eggs, buttermilk, oil
and vanilla and mix well.
3. Stir in the flour, salt, baking
powder and baking soda.
4. Spoon the batter in a loaf pan
lined with baking paper.
5. Top with strawberries then
bake in the preheated oven at
350F for 35-40 minutes.
6. Allow to cool down before
serving.
Ingredients:
1 cup plain yogurt
¼ cup canola oil
1 cup white sugar
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup dark chocolate chips
Directions:
1. Mix the yogurt, oil, sugar, eggs,
buttermilk and vanilla in a
bowl.
2. Add the flour, salt and baking
powder and give it a quick mix.
3. Fold in the chocolate chips then
spoon the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 35-40 minutes. To test
the bread, insert a toothpick in
the center. If it comes out clean,
the bread is done, if not, keep
baking a few more minutes then
test again.
5. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 307
Fat: 10.2g
Protein: 6.3g
Carbohydrates: 50.0g
Fresh Cranberry Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup butter, softened
½ cup white sugar
2 eggs
1 teaspoon orange zest
1 teaspoon lemon zest
½ cup fresh orange juice
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup fresh cranberries
Directions:
1. Mix the butter, sugar, eggs,
orange zest, lemon zest and
orange juice in a bowl.
2. Add the flour, salt and baking
powder and mix with a spatula.
3. Fold in the cranberries then
spoon the batter in a loaf pan
lined with baking paper.
4. Bake the bread in the preheated
oven at 350F for 35-40 minutes
or until the bread passes the
toothpick test.
5. Allow to cool in the pan then
slice and serve.
Ingredients:
1 ½ cups all-purpose flour
½ cup whole wheat flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup butter, melted
¼ cup honey
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup sweet potato puree
4 apricots, pitted and diced
Directions:
1. In a large bowl, mix the butter,
honey, sugar, eggs, vanilla and
sweet potato puree.
2. Stir in the flours, salt and
baking powder then fold in the
apricots.
3. Spoon the batter in a loaf pan
lined with parchment paper.
4. Bake in the preheated oven at
350F for 35-40 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
serving and slicing.
Ingredients:
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon ground ginger
½ cup light brown sugar
1 cup shredded coconut
½ cup butter, melted
2 bananas, mashed
¼ cup dark rum
2 eggs
1 teaspoon vanilla extract
½ cup milk
Directions:
1. Mix the butter, bananas, rum,
eggs, vanilla and milk in a
bowl.
2. Add the flour, salt, baking
powder, baking soda, ginger,
sugar and coconut and give it a
quick mix.
3. Pour the batter in a loaf pan
lined with baking paper and
bake in the preheated oven at
350F for 40-45 minutes or until
well risen and golden brown.
4. Allow to cool in the pan before
slicing and serving.
Ingredients:
½ cup butter
3 bananas, mashed
½ cup light brown sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
½ cup oat flour
¼ teaspoon salt
1 ½ teaspoons baking powder
Directions:
1. Place the butter in a saucepan
and melt on medium heat until it
begins to look golden brown.
Remove from heat and allow to
cool down then transfer in a
bowl.
2. Add the bananas, sugar, eggs
and vanilla and mix well.
3. Stir in the flours, salt and
baking powder and mix with a
spatula.
4. Spoon the batter in a loaf pan
lined with baking paper.
5. Bake in the preheated oven at
350F for 40-45 minutes or until
it passes the toothpick test.
6. Allow to cool in the pan before
slicing and serving.
Ingredients:
Starter:
½ cup warm milk
¼ cup all-purpose flour
1 teaspoon instant yeast
Dough:
The starter from above
2 eggs
¼ cup butter, melted
1 tablespoon orange zest
½ cup warm milk
½ cup white sugar
2 ½ cups all-purpose flour
¼ teaspoon salt
Directions:
1. Make the starter by combing
then three ingredients in a bowl.
Place aside, covered with
plastic wrap, until it doubles in
volume.
2. For the dough, mix the eggs,
butter, orange zest, milk and
sugar in a bowl.
3. Add the starter and mix well
then stir in the flour and salt.
4. Knead the dough for a few
minutes until elastic and well
mixed.
5. Cover the bowl and allow to
rise for 40 minutes.
6. When risen, transfer the dough
on a floured working surface
and shape it into a loaf.
7. Place the bread in a loaf pan
lined with baking paper.
8. Bake in the preheated oven at
350F for 40 minutes.
9. Allow to cool down before
serving.
Ingredients:
3 cups all-purpose flour
¼ teaspoon salt
1 ¼ teaspoons instant yeast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 egg
1 ¼ cups warm milk
¼ cup olive oil
Directions:
1. Mix the flour, salt, yeast, thyme
and garlic powder in a bowl
2. Add the egg, milk and oil and
mix well.
3. Knead the dough for 5-10
minutes until elastic.
4. Cover the bowl and allow the
dough to rise for 30 minutes.
5. Transfer the dough on a floured
working surface and cut it into
small pieces. Roll each piece
into a ball and place in a deep
dish baking tray.
6. Allow to rise for another 20
minutes then bake in the
preheated oven at 350F for 25-
30 minutes.
7. Allow to cool in the pan before
serving.
Ingredients:
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon instant yeast
1 tablespoon white sugar
1 cup almond milk
¼ cup water
¼ cup canola oil
Directions:
1. Mix the flour, salt, sugar and
yeast in a bowl.
2. Add the milk, water and oil and
mix well. Knead the dough for a
few minutes until elastic.
3. Allow the dough to rise for 30
minutes then transfer the dough
in a baking tray lined with
parchment paper.
4. Bake in the preheated oven at
350F for 30 minutes.
5. Allow to cool in the pan before
serving.
Ingredients:
4 cups all-purpose flour
2 teaspoons instant yeast
2 tablespoons white sugar
½ teaspoon salt
2 cups warm milk
1 egg
¼ cup olive oil
1 egg for egg wash
Directions:
1. Mix the flour, yeast, sugar and
salt in a bowl.
2. Add the milk, egg and oil and
mix well then knead the dough
until elastic.
3. Cover the bowl and allow to
rise for 30 minutes or until
double in volume.
4. Transfer the dough on a floured
working surface and cut it into
small pieces.
5. Shape the dough into small
balls and place in a deep dish
baking tray.
6. Allow to rise for 20 additional
minutes then brush the rolls
with egg.
7. Bake in the preheated oven at
350F for 25 minutes.
8. Allow to cool down before
serving.
Ingredients:
2 cups warm water
2 teaspoons instant yeast
1 teaspoon honey
3 ½ cups all-purpose flour
½ cup grated Parmesan
¼ teaspoon salt
Directions:
1. Mix the water, yeast and honey
in a bowl. Allow to rest and
rise for 10 minutes then add the
rest of the ingredients and mix
well.
2. Cover the bowl with plastic
wrap and allow to rise for 1
hour.
3. Transfer the dough on a floured
working and shape it into a
baking pan lined with
parchment paper.
4. Bake the bread in the preheated
oven at 350F for 35-40 minutes
or until well risen and golden
brown.
5. Allow to cool in the pan before
serving.
Ingredients:
1 ½ cups warm milk
¼ cup canola oil
3 tablespoons honey
2 eggs
2 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon instant yeast
1 cup dried figs, chopped
Directions:
1. Mix the milk, oil, honey and
eggs in a bowl.
2. Add the flour, salt and yeast and
knead the dough for 10 minutes
until elastic, adding the figs as
well.
3. Allow the dough to rise for 30
minutes then transfer it on a
floured working surface.
4. Cut the dough in half and shape
each half into a log. Braid the
dough logs and place on a
baking tray lined with baking
paper.
5. Bake the bread in the preheated
oven at 350F for 25-30 minutes.
6. Allow the bread to cool down
before serving.
Nutritional information per serving
Calories: 328
Fat: 9.5g
Protein: 7.9g
Carbohydrates: 54.7g
Cinnamon Raisin Bread
Time: 1 ½ hours
Servings: 10
Ingredients:
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon cinnamon powder
1 ½ teaspoons instant yeast
½ cup white sugar
2 eggs
1 ¼ cups warm milk
¼ cup butter, melted
½ cup raisins
Directions:
1. Mix the eggs, sugar, milk and
butter in a bowl.
2. Add the flour, salt, cinnamon
and yeast and mix well. Add the
raisins as well.
3. Knead the dough for 10 minutes
until elastic and easy to work
with.
4. Cover the bowl and allow to
rise for 30 minutes.
5. Transfer the dough on a floured
working surface and shape it
into a loaf.
6. Place the bread in a baking tray
lined with parchment paper.
7. Bake in the preheated oven at
350F for 40 minutes.
8. Allow to cool down before
serving.
Ingredients:
1 cup pumpkin puree
1 cup warm milk
¼ cup light brown sugar
1 teaspoon instant yeast
¼ cup butter, melted
1 cup whole wheat flour
1 cup all-purpose flour
¼ teaspoon salt
½ cup dried cranberries
Directions:
1. Mix the pumpkin puree, warm
milk, sugar, yeast and butter in a
bowl. Allow to rest for 5
minutes.
2. Add the rest of the ingredients
and mix well.
3. Knead the dough until elastic, at
least 10 minutes then cover
with a clean kitchen towel and
allow to rise for 30 minutes.
4. Transfer the dough on a floured
working surface and shape it
into a bowl.
5. Allow to rise 20 additional
minutes then bake the bread in
the preheated oven at 350F for
35-40 minutes.
6. Allow to cool in the pan before
slicing and serving.
Ingredients:
½ cup raisins
½ cup sultanas
½ cup dried cranberries
2 cups brewed black tea
2 tablespoons Irish whiskey
¼ cup light brown sugar
2 eggs
½ cup butter, melted
4 cups all-purpose flour
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground star anise
2 teaspoons instant yeast
Directions:
1. Mix the raisins, sultanas,
cranberries, black tea, whiskey,
sugar, eggs and butter in a
bowl.
2. Add the rest of the ingredients
and mix well. Knead the dough
for 10 minutes or until it gets
easy to work with.
3. Allow the dough to rise for 1 ½
hours then transfer it on a
floured working surface and cut
it in half. Roll each half into a
loaf and place them in baking
trays lined with parchment
paper.
4. Bake the breads in the
preheated oven at 350F for 35-
40 minutes or until well risen
and golden brown.
5. Allow to cool in the pan then
serve.
Ingredients:
4 cups all-purpose flour
2 teaspoons instant yeast
1 teaspoon cinnamon powder
½ teaspoon salt
½ cup light brown sugar
½ cup pumpkin puree
1 cup warm milk
2 eggs
1 teaspoon vanilla extract
¼ cup canola oil
1 cup dried cherries
Directions:
1. Mix the flour, yeast, cinnamon
and salt in a bowl.
2. In a different bowl, combine the
pumpkin puree, sugar, milk,
eggs, vanilla and oil.
3. Pour the mixture over the dry
ingredients and mix well.
Knead the dough for 10 minutes
or until elastic and easy to work
with.
4. Cover the bowl and allow to
rise for 30 minutes.
5. Transfer the dough on a floured
working surface and shape it
into a log. Place the dough in a
baking tray lined with
parchment paper.
6. Bake in the preheated oven at
350F for 40 minutes or until
well risen and golden brown.
7. Allow to cool in the pan before
serving.
Ingredients:
1 cup applesauce
3 eggs
¼ cup honey
1 teaspoon vanilla extract
½ cup canola oil
3 cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons instant yeast
½ cup raisins
Directions:
1. Mix the applesauce, eggs,
honey, vanilla and oil in a
bowl.
2. Add the flour, salt and yeast and
mix well. Add the raisins and
knead the dough until elastic
and easy to work with.
3. Cover the dough and allow it to
rise for 30 minutes in a warm
place.
4. Transfer the dough on a floured
working surface and shape it
into a loaf. Place the dough in a
baking tray lined with
parchment paper.
5. Bake in the preheated oven at
350F for 35 minutes or until it’s
well risen, golden brown and
crusty.
6. Allow the bread to cool down
in the pan before serving.
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup multigrain flour
1 teaspoon instant yeast
¼ teaspoon salt
1 ½ cups warm water
¼ cup canola oil
Directions:
1. Mix the flours, yeast and salt in
a bowl.
2. Add the water and oil and mix
well. Knead the dough for 10
minutes or until elastic and easy
to work with.
3. Transfer the dough on a floured
working surface and shape it
into a loaf.
4. Place the dough in a baking tray
lined with parchment paper and
bake in the preheated oven at
350F for 30-35 minutes or until
well risen and golden brown.
5. Allow to cool in the pan before
serving.
Ingredients:
2 cups whole wheat flour
2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons instant yeast
2 cups warm milk
¼ cup canola oil
Directions:
1. Mix the flours, salt and yeast in
a bowl.
2. Add the milk and oil and mix
well. Knead the dough until
elastic and easy to work with.
3. Cover the bowl and allow the
bread to rise for 30 minutes.
4. Transfer the dough on a floured
working surface and shape it
into a loaf.
5. Place the dough in a large loaf
pan lined with baking paper.
6. Allow to rise for 30 additional
minutes then bake the bread in
the preheated oven at 350F for
35-40 minutes or until well
risen and golden brown.
7. Allow to cool in the pan before
serving.
Nutritional information per serving
Calories: 256
Fat: 7.0g
Protein: 7.0g
Carbohydrates: 40.8g
Caramelized Onion Foccacia
Time: 1 ½ hours
Servings: 8
Ingredients:
1 cup warm water
½ teaspoon instant yeast
¼ cup canola oil
2 cups all-purpose flour
¼ teaspoon salt
2 red onions, sliced
2 tablespoons olive oil
½ teaspoon dried thyme
Directions:
1. Heat the oil in a saucepan. Add
the onions and cook for 10
minutes or until caramelized,
golden brown.
2. Add the thyme and remove from
heat.
3. Mix the water, yeast and oil in a
bowl. Allow to rest for 5
minutes then stir in the rest of
the ingredients.
4. Mix well then knead the dough
for 10 minutes or until elastic
and easy to work with.
5. Allow the dough to rest for 10
minutes then roll it into a thin
sheet.
6. Place the dough on a baking
tray and top it with the
caramelized onions.
7. Bake in the preheated oven at
350F for 20 minutes.
8. Allow to cool down before
serving.
Ingredients:
3 cups all-purpose flour
1 teaspoon instant yeast
¼ teaspoon salt
2 eggs
¼ cup white sugar
1 ¼ cups warm milk
1 teaspoon vanilla extract
¼ cup butter, melted
1 pound plus, pitted and sliced
1 teaspoon cinnamon powder
½ cup light brown sugar
Directions:
1. Mix the flour, yeast and salt in a
bowl.
2. Mix the eggs, sugar, milk,
vanilla and butter in another
bowl. Pour this mixture over
the flour and mix well. Knead
the dough for 10 minutes or
until elastic and easy to work
with.
3. Allow the dough to rise for 30
minutes.
4. Transfer the dough on a floured
working surface and roll it into
a thin sheet.
5. Sprinkle the dough with
cinnamon and sugar and top
with plums.
6. Roll the dough tightly then
place the bread in a loaf pan
lined with parchment paper.
7. Bake the bread in the preheated
oven at 350F for 40-45 minutes
or until well risen and golden
brown.
8. Allow to cool in the pan before
serving.
Ingredients:
½ cup butter, melted
2 tablespoons lemon zest
1/3 cup lemon juice
1 ¼ cups white sugar
1 cup all-purpose flour
1 teaspoon baking powder
4 eggs, separated
1 ½ cups whole milk
1 pinch salt
Directions:
1. Mix the butter, lemon zest,
lemon juice, sugar, flour, baking
powder and salt in a bowl.
2. Stir in the milk and mix well,
then add the egg yolks and mix
quickly.
3. Whip the egg whites with an
electric mixer until stiff.
4. Fold the whipped egg whites
into the batter.
5. Pour the mixture into 6
ramekins.
6. Bake in the preheated oven at
350F for 30 minutes.
7. Allow to cool in the ramekins
before serving.
Nutritional information per serving
Calories: 452
Fat: 20.6g
Protein: 8.1g
Carbohydrates: 61.6g
Chocolate Self Saucing
Puddings
Time: 1 hour
Servings: 4
Ingredients:
Pudding:
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup cocoa powder
¼ cup light brown sugar
½ cup milk
2 eggs
1/3 cup butter, melted
Sauce:
1 cup hot water
2 tablespoons cocoa powder
2 tablespoons light brown sugar
1 pinch salt
Directions:
1. For the pudding, mix all the
ingredients in a bowl just until
combined.
2. Spoon the batter in 4 ramekins
and place them in a baking tray.
Place aside.
3. For the sauce, combine the
ingredients in a bowl and mix
well.
4. Evenly pour the sauce over the
4 puddings.
5. Bake in the preheated oven at
350F for 20 minutes.
6. Allow to cool in the ramekins
before serving, although it can
be served warm as well.
Ingredients:
8 slices white sandwich bread, cubed
2 bananas, sliced
½ cup chocolate chips
4 eggs, beaten
1 ½ cups milk
½ cup white sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
½ cup walnuts, chopped
Directions:
1. Combine the bread, bananas,
chocolate chips and walnuts in
a deep dish baking pan.
2. Combine the eggs, milk, sugar,
vanilla and butter in a bowl.
3. Pour this mixture over the bread
and allow it to soak up for 10
minutes.
4. Bake in the preheated oven at
350F for 40 minutes.
5. Allow to cool in the pan before
serving.
Ingredients:
8 slices bread pudding, cubed
4 eggs
1 ½ cups milk
2 tablespoons cocoa powder
½ cup orange marmalade
4 tablespoons dark brown sugar
1 pinch salt
1 cup dark chocolate chips
Directions:
1. Mix the bread cubes and
chocolate chips in a deep dish
baking pan.
2. Combine the eggs, milk, cocoa
powder, marmalade, sugar and
salt in a bowl. Pour this mixture
over the bread.
3. Bake the pudding in the
preheated oven at 350F for 40
minutes or until set.
4. Allow to cool in the pan before
serving.
Ingredients:
8 slices white sandwich bread, cubed
1 cup milk
1 cup heavy cream
1 cup Nutella
3 eggs
1 teaspoon vanilla extract
¼ cup white sugar
1 pinch salt
1 pinch cinnamon powder
Directions:
1. Place the bread in a deep dish
baking pan.
2. Mix the milk, cream, Nutella,
eggs, vanilla, sugar, salt and
cinnamon in a bowl.
3. Pour this mixture over the bread
then bake in the preheated oven
at 350F for 35-40 minutes.
4. Allow to cool in the pan before
serving.
Ingredients:
Bread pudding:
8 slices whole wheat bread, cubed
4 eggs
1 ½ cups milk
½ teaspoon cinnamon powder
1 pinch salt
½ cup light brown sugar
2 pears, peeled, cored and diced
Caramel sauce:
1 cup white sugar
½ cup heavy cream
¼ teaspoon salt
Directions:
1. For the bread pudding, mix the
bread cubes and pears in a deep
dish baking pan.
2. For the sauce, combine the
eggs, milk, cinnamon, salt and
sugar in a bowl. Pour this
mixture over the bread and
allow it to soak up for 5
minutes.
3. Bake in the preheated oven at
350F for 35-40 minutes.
4. For the sauce, melt the sugar in
a saucepan until it has an amber
color.
5. Add the cream and keep on heat
until melted and smooth. Allow
to cool down then drizzle the
caramel over the pudding.
Ingredients:
10 slices white bread, cubed
2 plums, pitted and sliced
2 apricots, pitted and sliced
1 apple, cored and diced
1 pear, cored and diced
1 orange, zested and juiced
1 ½ cups milk
3 eggs
1 teaspoon vanilla extract
½ cup golden raisins
Directions:
1. Mix the bread, plums, apricots,
apple, pear and raisins in a
deep dish baking pan.
2. Combine the milk, orange juice,
orange zest, eggs and vanilla in
a bowl.
3. Pour the mixture over the bread
and allow to soak up for 10
minutes.
4. Bake in the preheated oven at
350F for 40 minutes.
5. The pudding is best served
chilled.
Ingredients:
8 slices brioche bread, cubed
2 rhubarb stalks, sliced
1 cup strawberries, halved
1 ½ cups milk
2 eggs
1 teaspoon vanilla extract
½ cup white sugar
1 teaspoon lemon zest
1 pinch salt
Directions:
1. Mix the brioche bread, rhubarb
and strawberries in a deep dish
baking pan.
2. Combine the milk, eggs,
vanilla, sugar, lemon zest and
salt in a bowl. Pour over the
bread and press it slightly to
soak up the liquid.
3. Bake in the preheated oven at
350F for 35-40 minutes.
4. Allow to cool in the pan before
serving.
Ingredients:
10 slices white bread, cubed
½ cup dried cranberries
½ cup golden raisins
½ cup eggnog
1 ½ cups milk
4 eggs
¼ cup white sugar
1 teaspoon vanilla extract
Directions:
1. Mix the bread, cranberries and
raisins in a deep dish baking
pan.
2. Combine the eggnog, milk, eggs
and sugar, as well as vanilla in
a bowl.
3. Pour this mixture over the bread
and bake in the preheated oven
at 350F for 35-40 minutes or
until golden brown.
4. Serve the pudding slightly
warm or chilled.
Ingredients:
1 ½ cups dark chocolate chips
½ cup butter
3 eggs
½ cup white sugar
2 tablespoons flour
¼ teaspoon salt
Directions:
1. Combine the chocolate chips
and butter in a heatproof bowl.
Place over a hot water bath and
melt them together until smooth.
2. Remove from heat then add the
eggs, sugar, flour and salt.
3. Spoon the batter in 4 ramekins
and bake in the preheated oven
at 350F for 15 minutes.
4. Serve the pudding slightly
warm or chilled.
Ingredients:
1 cup dates, pitted
½ cup hot water
1 cup golden syrup
¼ cup butter, melted
½ cup light brown sugar
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Directions:
1. Combine the dates and water in
a blender and pulse until
smooth.
2. Add the rest of the ingredients
and mix well.
3. Pour the batter in 6 ramekins
and bake in the preheated oven
at 350F for 20 minutes.
4. Allow to cool in the ramekins
before serving.
Ingredients:
4 egg whites
¼ teaspoon salt
1 cup white sugar
1 cup butter, softened
Directions:
1. Mix the egg whites and salt in a
bowl until fluffy, glossy and
firm. It will take at least 5
minutes.
2. Add the butter, all at once, and
mix well. At first it will curdle
up, but keep mixing for 2-3
minutes on low speed until it
comes together.
3. Use the buttercream right away
or store it in the fridge or
freezer until needed.
Ingredients:
1 cup white sugar
50ml water
4 egg whites
¼ teaspoon salt
1 cup butter
Directions:
1. Combine the sugar and water in
a saucepan and place it over
low heat.
2. Mix the egg whites and salt in a
bowl until fluffy. When the
sugar syrup is hot, pour it
gradually over the egg whites
and continue mixing until stiff
and glossy and the bowl is
cold.
3. Add the butter, all at once, and
mix for 2-3 minutes until fluffy
and smooth. At first it will
curdle up, then it will come
together and become smooth
and creamy.
4. Use the buttercream right away
or store it in the fridge until
needed.
Nutritional information per serving
Calories: 408
Fat: 30.7g
Protein: 2.7g
Carbohydrates: 33.5g
Swiss Meringue Buttercream
Time: 30 minutes
Servings: 4
Ingredients:
4 egg whites
1 cup white sugar
¼ teaspoon salt
1 cup butter
Directions:
1. Mix the egg whites, salt and
sugar in a heatproof bowl.
2. Place over a hot water bath and
keep on heat until the sugar is
melted.
3. Remove from heat and whip
until glossy and stiff, at least 5
minutes. The bowls should be
cold by this time as well.
4. Add the butter, all the once, and
mix well for 2-3 minutes on
low settings. At first it will
curdle up, but then it will come
back together.
5. Use the buttercream right away
or store it in the fridge until
needed.
Ingredients:
6 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
Directions:
1. Mix the eggs and sugar in a
bowl at least 5 minutes or until
triple in volume.
2. Add the vanilla and mix well.
3. Fold in the flour, salt and
baking powder then pour the
batter in a 9-inch round cake
pan lined with baking paper.
4. Bake in the preheated oven at
350F for 25-30 minutes or until
golden brown and well risen.
5. Allow to cool in the pan before
using.
Ingredients:
1 cup butter, softened
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
Directions:
1. Mix the butter and sugar in a
bowl until creamy.
2. Add the vanilla, then stir in the
eggs, one by one, and mix well.
3. Fold in the flour, salt and
baking powder and mix with a
spatula.
4. Spoon the batter in a 8-inch
round cake pan lined with
baking paper.
5. Bake in the preheated oven at
350F for 35 minutes or until
well risen and golden brown.
6. Allow to cool down before
serving or using.
Ingredients:
4 egg whites
¼ teaspoon salt
1 cup white sugar
1 cup butter, softened
1 ½ cups dark chocolate
Directions:
1. Start by melting the chocolate in
a heatproof bowl. Allow it to
cool down before using.
2. Mix the egg whites, sugar and
salt in a heatproof bowl and
place over a hot water bath.
3. Keep on heat until the sugar is
melted then remove from heat
and start mixing until stiff and
glossy and the bowl is chilled.
4. Add the butter, all at once, and
mix for 2-3 minutes or until it
comes back together.
5. Stir in the melted chocolate and
mix just until incorporated.
6. Serve or use the buttercream
right away or store it in the
fridge until needed.
Ingredients:
2 egg yolks
¼ cup white sugar
2 tablespoons cold water
1 pinch salt
1 cup dark chocolate chips, melted
½ teaspoon gelatin powder
2 tablespoons cold water
1 cup heavy cream, whipped
Directions:
1. Bloom the gelatin in cold water
for 10 minutes.
2. Combine the sugar and 2
tablespoons of cold water in a
saucepan and place over low
heat.
3. Mix the egg yolks until pale.
Gradually stir in the sugar syrup
and mix until light and
thickened.
4. Melt the gelatin and mix it with
the egg mixture.
5. Add the melted chocolate then
allow to cool down to room
temperature.
6. Fold in the cream and pour the
mousse into serving bowls or
use it to fill a cake.
7. Serve the mousse chilled, after
it has set.
Ingredients:
1 cup white chocolate chips, melted
¾ cup mascarpone cheese
½ teaspoon gelatin
2 tablespoons cold water
1 ½ cups heavy cream, whipped
Directions:
1. Bloom the gelatin in cold water
for 10 minutes.
2. Mix the chocolate and
mascarpone cheese in a bowl.
Add the melted gelatin then
allow to cool down if needed.
3. Fold in the whipped cream then
pour the mousse in serving
bowls.
4. Serve the mousse chilled.
Ingredients:
1 cup white sugar
2 tablespoons cold water
½ cup heavy cream
1 tablespoon butter
½ teaspoon sea salt
Directions:
1. Combine the sugar and water in
a saucepan and place it over
medium heat. Cook until it
begins to look golden brown
and caramelized.
2. Add the butter and mix well
then stir in the cream. Keep on
heat just until melted and
smooth.
3. Add the salt and remove from
heat.
4. Allow to cool down before
serving.
Ingredients:
1 cup milk
¼ cup heavy cream
2 tablespoons cocoa powder
1 pinch salt
½ cup dark chocolate chips
1 teaspoon vanilla extract
Directions:
1. Mix the milk, cream, cocoa
powder and salt in a saucepan.
Place over low heat and cook
just until thickened.
2. Remove from heat and stir in
the chocolate and vanilla.
3. Allow to cool down before
serving.
Ingredients:
1 ½ cups white sugar
1 cup heavy cream
1 cup water
1 cup cocoa powder
½ teaspoon salt
2 ½ teaspoons gelatin powder
4 tablespoons cold water
Directions:
1. Combine the sugar, cream,
water, cocoa powder and salt in
a saucepan and place over low
heat.
2. Cook until thickened then
remove from heat.
3. Bloom the gelatin in cold water
for 10 minutes then melt it for a
few seconds in the microwave.
4. Mix the gelatin with the glaze
then strain it through a fine
sieve to remove any possible
lumps.
5. Allow to cool to room
temperature before serving.
6. This glaze can also be frozen.
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon apple cider vinegar
1 cup warm milk
1 tablespoon canola oil
Directions:
1. Mix all the ingredients in a
bowl. Knead the dough for at
least 10 minutes then allow it to
rest for 20 minutes.
2. Cut the dough into 4 equal
pieces then take one piece and
place it on a working surface
that has been slightly greased
with canola oil.
3. Roll the dough into a thin sheet
then, using your fingertips, start
pulling the edges of the dough
until it becomes very thin, so
thin that you can see through it.
4. Use the dough for strudels or
other desserts.
Ingredients:
1 cup sour cream
¼ teaspoon salt
2 cups all-purpose flour
Directions:
1. Combine all the ingredients in a
bowl and mix well just until the
dough comes together.
2. Use right away or store in the
fridge for a few days.
3. The dough is simple to make,
but it acts just like the famous
puff pastry dough.
Ingredients:
2 cups heavy cream
1 cup dark chocolate chips
Directions:
1. Melt the chocolate in a
heatproof bowl over a hot
water bath. Allow it to cool
down for 15 minutes.
2. In the meantime, whip the
cream until it forms stiff peaks.
3. Fold the whipped cream into
the melted chocolate.
4. Use the cream right away or
store in an airtight container for
up to 2 days.
Ingredients:
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
1. Combine the cream with sugar
in a bowl and whip until the
cream form stiff peaks.
2. Add the vanilla extract and mix
gently.
3. Use the crème Chantilly fresh.
Ingredients:
1 cup milk
¼ cup white sugar
3 egg yolks
1 teaspoon vanilla extract
Directions:
1. Pour the milk in a saucepan and
bring it to the boiling point.
2. Mix the egg yolks and sugar in a
small bowl until fluffy and pale.
Pour the hot milk over the egg
yolks then transfer the mixture
back into the saucepan.
3. Cook over low heat until it
thickens and leaves a trail on
the back of the spoon.
4. Remove from heat and allow to
cool down then stir in the
vanilla.
5. Serve the crème anglaise with
puddings, strudels or
meringues.
Ingredients:
2 cups milk
4 egg yolks
1/3 cup white sugar
¼ cup cornstarch
1 pinch salt
1 teaspoon vanilla extract
Directions:
1. Pour the milk in a saucepan and
place over low heat to bring it
to the boiling point.
2. Mix the egg yolks and sugar in a
bowl until creamy and pale.
Add the cornstarch and mix
well then pour the hot milk over
the mixture.
3. Transfer back into the saucepan
and cook on low heat until
thickened.
4. Remove from heat and stir in
the vanilla.
5. Cover with plastic wrap on the
surface and allow the cream to
cool down before serving.
Ingredients:
1 cup heavy cream
8 oz. dark chocolate chips
1 pinch salt
Directions:
1. Bring the cream to the boiling
point in a saucepan. Don’t
allow it to boil as it spoils the
texture of the final cream.
2. Remove from heat and stir in
the chocolate and salt. Allow to
sit for 5 minutes then mix with a
whisk until smooth and thick.
3. Allow to cool down before
serving.
4. Use the ganache to fill cakes,
frost them or for chocolate
truffles.
5. For dark chocolate, the ratio is
1 to 1.
Ingredients:
1 cup heavy cream
12 oz. white chocolate chips
1 pinch salt
1 tablespoon butter
Directions:
1. Bring the cream to the boiling
point in a saucepan. Don’t
allow it to boil.
2. Remove from heat and stir in
the chocolate and salt. Allow to
rest for 5 minutes then mix until
melted and smooth.
3. Add the butter and mix well
then allow to cool down before
serving or using.
4. The ratio for white chocolate
ganache is 1 part cream, 2 parts
white chocolate.
Ingredients:
1 cup white sugar
½ cup corn syrup
½ cup water
3 oz. dark chocolate chips
1 pinch salt
1 tablespoon butter
Directions:
1. Mix the sugar, corn syrup and
water in a saucepan. Place over
low heat and cook just until
melted.
2. Remove from heat and allow to
cool down for 5 minutes then
add the chocolate, salt and
butter and mix well until
smooth.
3. Allow the sauce to cool down
before serving.
Ingredients:
1 can sweetened condensed milk (14
oz.)
Directions:
1. Open the can and pour the
condensed milk in a small
heatproof baking pan.
2. Cover the pan with aluminum
foil and place in the preheated
oven at 350F.
3. Cook for 20 minutes, then
remove from the oven and mix
into the condensed milk. Place
back in the oven and cook 10
additional minutes then remove
again and mix.
4. Continue cooking and mixing
once every 5 minutes until the
milk has turned into a thick
caramel.
5. Allow to cool down then serve.
Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and cubed
1 tablespoon white sugar
¼ cup shortening, chilled and cubed
2-4 tablespoons cold water
Directions:
1. Combine the flour and salt in a
food processor.
2. Add the butter and shortening
and pulse until grainy.
3. Add 2 tablespoons of water at
first and pulse. If needed add
the remaining water as well and
pulse until it comes together.
4. Place the dough on a floured
working surface. Form a disc of
dough and wrap it in plastic
wrap.
5. Place in the fridge for 30
minutes then roll and place in a
pie pan.
6. Press the dough on the bottom
and sides of the pan and trim
the edges as needed.
7. Use right away, baking it, or
freeze for up to 1 month.
Nutritional information per serving
Calories: 278
Fat: 18.2g
Protein: 3.4g
Carbohydrates: 25.4g
Pate a Choux for Éclairs
Time: 40 minutes
Servings: 20
Ingredients:
1 cup water
½ cup butter
1 pinch salt
1 cup all-purpose flour
4 eggs
Directions:
1. Combine the water, butter and
salt in a saucepan.
2. Bring to a boil. The moment it
boils, add the flour, all at once
and mix well with a spatula.
3. Keep on heat until the dough
comes together into a ball.
4. Remove from heat and allow to
cool down for 10 minutes.
5. Add the eggs, one by one, and
mix well.
6. Spoon the dough in a pastry bag
and pipe it into small logs on a
baking tray lined with
parchment paper.
7. Bake in the preheated oven at
350F for 20 minutes or until
golden brown and crisp.
8. You can use this dough for
small choux or profiteroles.
Nutritional information per serving
Calories: 76
Fat: 5.5g
Protein: 1.8g
Carbohydrates: 4.8g
Crunchy Meringues
Time: 2 ¼ hours
Servings: 30
Ingredients:
4 egg whites
1 cup white sugar
1 pinch salt
½ teaspoon lemon juice
Directions:
1. Combine all the ingredients in a
heatproof bowl. Place over a
hot water bath and heat up until
the sugar has melted.
2. Remove from heat and whip
with an electric mixer for 5-7
minutes or until stiff and glossy.
3. Spoon the meringue into a
pastry bag and pipe small
dollops on a baking tray lined
with baking paper.
4. Bake in the preheated oven at
200F for 1 ½ hours.
5. Allow them to cool in the pan
before serving.
Ingredients:
1 cup ground almonds
½ cup powdered sugar
¼ cup all-purpose flour, softened
¼ cup shredded coconut
5 egg whites
1 pinch salt
½ cup white sugar
Directions:
1. In a bowl, mix the almonds,
powdered sugar, flour and
coconut.
2. In a different bowl, whip the
egg whites and salt until stiff.
Add the sugar, gradually, and
continue mixing until stiff and
glossy.
3. Add the almond mixture,
gradually, mixing gently with a
spatula.
4. Spoon the batter in a square
baking tray lined with
parchment paper.
5. Bake in the preheated oven at
350F for 15-20 minutes or until
golden brown.
6. Allow to cool in the pan before
using.
Nutritional information per serving
Calories: 238
Fat: 9.1g
Protein: 7.0g
Carbohydrates: 34.7g
Conclusion
Thank you!