These Cupcakes are AMAZING! They are a great consistency and taste SO GOOD! When you take a bite with an apple in it a very tasteful flavor travels through your mouth, kind of reminding you of an Apple Pie.
These 2-Ingredient muffins are light and sponge-like and are the perfect treat to pop in your mouth when you need a quick sugar fix. As a decorative addition sprinkle a little bit of powdered sugar over the muffins to pull them all together.
This vegan banana bread turned out to be sponge like, not the usual texture for banana bread but it turned out to be a pleasant surprise. Although spongelike and vegan, it still has the same great, banana bread taste!
Banana bread is the perfect recipe to bake when your bananas are starting to look more brown then yellow ;). This recipe was adapted to be vegan so that my sister would be able to eat it. Since Kilana has become vegan Liora and I have been trying to create recipes she can enjoy.
Making the Bread
When creaming the coconut oil and sugar, I recommend softening the coconut oil first. The texture will be a bit tougher then creaming butter and sugar but the result will be the same. Keep in mind that some coconut oils taste more like coconut than others. If using one that tastes like coconut, the flavor will be in the bread. This isn’t necessarily a bad thing if you like coconut and banana flavors together.
Crushing the bananas is arguably the most fun part of the entire recipe. Liora crushed them using a fork, the riper (browner) the bananas the easier they will be to mush. After combining the dry ingredients to the wet ingredients the batter consistency will be a bit runny, that is okay.
Baking the bread was a bit frustrating for me. It was one of those moments when I had to repeatedly check and reset the timer before the bread was fully cooked. After finally establishing the bread was done baking we let it cool for a few minutes before enjoying the warm bread.
It was fun experimenting with this recipe and I am pleased with the end result. I hope you are able to enjoy this recipe also!
Bake at 350°F for 65 minutes. After 65 minutes, stick a toothpick in the center of the loaf, if it does not come out clean cook for an additional 5 minutes.
Looking for a simple, chewy, chocolate chip cookie recipe that happens to be vegan? Try this recipe. Recently one of our sisters has switched to a vegan diet. This has given us the chance to create different vegan baked goods for her to enjoy. After …
By: Liora I wanted to invent a christmas themed cookie, I thought, and thought, AND thought! Then it hit me… Candy cane cookies! But not the kind that are shaped like candy canes, but a kind of cookie that actually TASTES like candy canes. The …
These cake balls have the perfect hint of peppermint, mixed with the texture of cake, surrounded by a chocolatey crunch. Not to mention they are a fun, if not a bit messy, treat to make!
Knowing that Christmas was coming up peppermint was on the mind. I wanted to create a dessert that was fun to eat while also being a little unique. After seeing cake pops in coffee shops and bakeries I wanted to try my hand at them!
Baking the Cake
Since we were lacking time we used a box cake mix versus baking a cake from scratch. Maybe one day we will get the motivation to make cake truffles from complete scratch, today was not that day.
The fun part was smashing the cake. We enjoyed getting our hands ‘dirty’ while breaking the cake into small crumbs. We didn’t make the crumbs too small. They do break up a little more when mixing them with the filling.
Preparing the Truffles
When making the filling I wanted the mix to be slightly chewy and not dry! We had fun adding ingredients until we had the perfect consistency that was both firm enough to mold but chewy enough to melt in your mouth.
Covering the Truffles
Covering the truffles with chocolate was a bit of an experience. It took Liora and I awhile before we found a method that worked for us. We ended up sticking the end of a blender whisk into the formed balls before dipping them in the melted candy. After they were dipped we placed them in a 9×13 inch pan. This helps to avoid them rolling around in the fridge. Before the candy hardened we quickly sprinkled crushed candy canes on the truffles. I highly recommend sprinkling something on the truffles because it adds a lot to the treats and makes them look prettier. We only put crushed candy canes on half of ours and the other half did not look as good. They showed the messiness of dripping chocolate.
At the end of the day we had a lot of fun making these holiday treats and they were a big hit! When taking a bite the crunch of chocolate is followed by a melt in your mouth cake like texture!
Eggs, oil, water(Whatever ingredients are specified on the back of the cake box)
1tspPeppermint extract(*optional)
4ozCream cheese
1cupPowdered sugar
1tspVanilla
1/4cupHeavy whipping cream
White almond bark or candy melts(Or preferred color)
Crushed candy cane
Instructions
Prepare and cook cake per the instructions on the bake of the box. Once cooked let the cake cool completely.
After cake is completely cooled break it up into crumb sized pieces.
Line a 9×13 pan with parchment paper or silicone baking sheet. Set aside. Grab a separate cookie sheet to place rolled balls on.
In a medium sized bowl mix 4 oz of cream cheese with 1 cup powdered sugar. Once mixed add 1 tsp vanilla and 1/4 cup heavy whipping cream. After mixed add the cake crumbs. Mix until well combined.
Roll dough into 1-2 inch balls and place on cookie sheet (not the 9×13 pan).
Melt candy melts per instructions on bag. Do not over melt!
Using a fork or skewer dip balls into melted candy melts, completely cover and set on 9×13 prepared pan. Before candy hardens sprinkle crushed candy cane onto each truffle.
After dipped and covered in candy canes place in fridge for about an hour, or until the candy melt hardens.
Store in sealed container in fridge when not eating.
These pretzels are a super easy and fun treat to make. Not to mention they are delicious and tasty for all ages. Liora and I wanted to bake something but didn’t have a lot of time. We decided to make some of these classic pretzel …
By: Liora These cookies are kinda cake-like and chewy, they’re not quite brown, but they’re not too light. These cinnamon cookies ended up being SO delicious! I invented the recipe myself, it was only a ten minute prep time, and a ten minute bake time, …
These raspberry muffins are the perfect treat to make when the fridge is filled with berries that are on their way to being thrown out. They are deliciously light and moist, not to mention irresistible! These muffins are perfect for the whole family to enjoy.
I knew it was time to pull out this recipe when our fridge was overflowing with multiple berries ranging in stages of freshness. Not to mention my sisters had requested these and who was I to turn them down?
Making the Muffins
Although the muffins are fairly simple to make there are a few things to take note of. When cutting the butter into the dry ingredients there is no need to soften the butter first. Just cut the butter up into small pieces and mix with the flour mixture.
When combining the wet ingredients to the dry ingredients be sure not to over mix. The mixture will be moist and a little lumpy. That is okay!
Making the Glaze
The glaze is optional but is also highly recommended and dearly loved in my family. The glaze adds just a hint of lemon that blends well with the raspberry taste of the muffins. When making these muffins I put the glaze on half of the muffins in order to compare the difference. This led to a fight with my siblings about who would get the last glazed muffin. Needless to say next time I will be glazing ALL muffins.
When it came to glazing the muffins I found it easier to tip the muffins upside down and dunk the top into the glaze. This was a messy job but well worth it!
After all the hard work you are left with show stopper muffins that are sure to be a big hit with all the raspberry lovers in your life.
Preheat oven to 400 degrees. Grease or paper-line a 12 count muffin tin
In a large bowl combine flour, sugar, baking powder, and salt
Cut in butter until mixture resembles coarse crumbs
Add egg, milk, lemon juice, and yogurt; mix until the dry ingredients are just mixed in. (mixture will be moist, don't over mix)
Fold in berries
Bake for 20 minutes or until browned
Take this time to clean the kitchen 😉
For the glaze (optional)
While the muffins are cooling.
In a small bowl combine the lemon juice and milk. Add the powdered sugar and whisk until smooth. (Add additional powdered sugar to make thicker, or more milk to make thinner)
Drizzle glaze over COOLED muffins. (If preferred turn the muffin upside down and dunk the top into the glaze to cover the entire top).
What happens when there is an overwhelming amount of berries in the fridge and they are all halfway bad? Make muffins! Some how my family has a knack for stacking up berries in our fridge that do not get eaten which results in lots of …
