Category Archives: Sweet tooth Saturday

Hallow’s Eve Chocolate Bark

Can you all believe that the month of October is pretty much over?

Where have all the days gone?

The days just flew too quickly! I swear it was my sister’s birthday, then my uncle’s, my dad’s, and my close family friends (aka my other uncle’s) birthday just one after another. It was a “bam, bam, bam” scenario when it comes to their birthdays. Well more so for my oom (uncle in Dutch), my dad, and dear Bruce as they are within a few days of each other. But still!

And tomorrow is the eve of Halloween!

Are you all set for the festivities that come with the thirty-first?

I’m not! I still need to get more latex and other special effects for my boyfriend’s face! I’ll show you a photo of what I will be doing to him.

Two Face Harvey Dent

And if you don’t know what exactly is going to be done, here is a little instruction demo about what you can do with liquid latex. I did this to him to figure out what I am doing:

His mom called frantic!
His mom called frantic!

I don’t even have anything for my own costume! We also haven’t even carved out pumpkins!

BUT I did make a cool and spooky bark for this afternoon for work. I don’t work on Saturday so I thought I’d spice up the work day with some candy corn and black and orange sprinkles.

I got the recipe for the bark from Family Fresh Meals. The direct link to the recipe can be found here though.

I tried to follow the recipe. Well actually I did, I just couldn’t for the life of me find tiny candy eye balls! All I can think of is that Americans must be odd with their candy eyes on normal shelves in stores.

Though I am rather sad that none of our Oreo cookies have an orange or yellow filling to go with the season. They are all white and boring!

Ingredients:

  • 4 – 225g bags white chocolate chipits
  • 8 Oreo cookies, broken up into chunks
  • 1 cup (112g) pretzels, broken into pieces
  • 1 cup (1,248g) candy corn
  • 1 teaspoon black sprinkles
  • ½ teaspoon orange and black sprinkles

Instructions:

  1. Melt the white chocolate at a low heat until smooth. Stir frequently to prevent burning.

  2. While chocolate is melting, line a cookie sheet with parchment paper and cover with cookie chunks, pretzels, and candy corn.

  3. Once chocolate has completely melted, pour over cookie sheet. Spread with a spatula to ensure chocolate is evenly distributed over everything.

  4. While chocolate is still sticky, scatter candy corn on chocolate, sprinkle sprinkles, and pop in refrigerator until hard.

  5. Break into chunks and enjoy!

Halloween BarkHalloween Bark

The black sprinkles are too cool for words. They have a bit of a sparkly sheen to them! I got them at a special baking store actually! The baking store is attached to a bakery that sells classic French pastries, like macarons, croissants, and éclairs! How lovely, right?

Black Sprinkles

I found out that I love lavender madeleine’s though! I even bought a mold to try and make them myself.

We’ll see if I will be able to make madeleine’s! I hope I can!

Black and Orange sprinkles

As you can see these are my other sprinkles! I have a feeling I will be decorating everything in orange and black for a good while! I may make a funfetti cake with orange and black sprinkles. That would be neat. Or a chocolate funfetti cake, you know as the orange would be the only thing sticking out? Actually do people ever do that?

Whatever! That was my masterpiece and I cannot wait to bring it into work! Even with the big boss lady coming in. I’m sure she will enjoy it!

Hope you all have a spooky Halloween!

Homemade Dog Biscuits for a Melancholy Day

Pets. Pets are the children you always wanted but never had. They may usually walk around on four legs and be on the hairy side of things, but they are your everything and you wouldn’t have it any other way.

My Austin, although somewhat devious and aggressive, is the light of my eye. On some days he is my own baby and on others he is the little brother I never had. His nose is the only nose I will allow to get up in my business when I am asleep on the couch. I really do not mind his kisses when I sleep even. He is my perfection.

Austin looking handsome!
Austin looking handsome!

Today mom and I went to a memorial for Jasmine, a doggie friend of Austin’s who had recently passed away. I wasn’t sure what to bring to such a gathering that I quickly made a batch of dog treats. I of course tested them on Austin the previous night which he thankfully enjoyed and then brought a box of them to the Dog Run to share with the recently deceased’s “brother” and other dog friends. Every four-legged friend loved the treats (as did the humans!) as the biscuits were human-friendly!

So for today’s Sweet tooth Saturday I’ve got dog treats for you all!

I got the recipe from this dog treat book that my ten second ex-boyfriend gave me for Christmas. It is a lovely book with a variety of recipes for your furry friend. The book is called ‘What a Dog’s Life!!’ and has some truly lovely recipes!

Dog biscuits before being baked!

Dog biscuits and recipe book

Ingredients:

  • 2 cups (350g) all-purpose flour
  • 1 Tablespoon cinnamon
  • 1 Tablespoon nutmeg
  • 1 Tablespoon cardamom
  • 1 Tablespoon clove powder
  • 1 Tablespoon baking powder
  • Pinch of salt
  • ¾ cup (250g) honey
  • 2 eggs

Instructions:

  1. In a large bowl mix all ingredients with 1 egg until you have a dough. Wrap dough in plastic wrap and leave to stand in refrigerator for a half hour. Preheat oven to 160ᵒC (320ᵒF).

  2. Once firm, remove dough from fridge and roll dough out on flour covered surface. Cut out shapes and cover them with egg wash (used with other egg).

  3. Bake for approximately 15 minutes or until golden brown.

  4. Remove from oven and serve to animals once significantly cooled down.

This was a great recipe! Honestly, pretty taste for a human too!

Not all that sweet. Though mine were less sweet because I actually ran out of honey half way in the recipe and used some agave nectar in addition to the honey! Now usually my agave nectar is on the thick side like honey, however the most recent brand of agave nectar is more like water that it made my dough very runny. I had to add a lot of extra flour to this batch to this dough. No idea how much more, but quite a decent amount!

So, after our lovely time with the dogs, Jazzie’s “mom” introduced us to what was Jazzie’s favourite treat and some dog-friendly popcorn – have you ever heard of that? Doggy popcorn? I’m thinking they have a special seasoning that dogs actually like. Though I did once try some dog popcorn that no one else would try.

Dog treats

I thought “what’s some dog popcorn when I used to eat dog food as a kid?” well the doggy popcorn wasn’t all that unique. Did have a dried dog food taste though.

Well this popcorn that we got for Austin looks like it does have a beef flavouring and as I do not eat beef I will not be tasting this one. It is all for Austin this time!

We also got these “inspiration cards” which were lovely notes from Jazzie. Notes that we can keep with ourselves for when we really need it. If you need some inspiration too, this is the note I got from Jazziebelle:

Inspiration Card from Jazzie

Anyway, if you have furballs of your own that you would like to treat to with something you know is good, then I hope you make them these lovely treats!

Give my love to your furballs for me and happy baking/eating!

Apple Goodness for Birthday

You all should know by now that I am Dutch. With the name Liselot you’d think so, right?

Well being Dutch and having lived in the country you learn about Dutch desserts. Boy, do we have a lot of them. Many of them seem to be Daddy’s favourites. He has an incredible soft spot for boterkoek, while disliking butter – weird right? He also likes tompoesjes, and last and certainly not least, he likes appeltaart.

Now, since his birthday is tomorrow I thought I’d make him a homemade apple cake.

Appeltaart

I got the recipe from here and followed it as best I could.

Ingredients:

Dough:

  • 1 1/3 cups (171g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ cup (½ stick -57g) unsalted butter, chilled (cut into ½ inch cubes)
  • ¼ cup (57g) vegetable shortening, frozen (cut into ½ inch cubes)
  • 3 Tablespoons ice water
  • ½ teaspoon apple cider vinegar

Filling:

  • 3 ¼ lb (1 ¾ kg) Granny Smith apples, peeled, cored, and chopped
  • 2/3 cup (134g) sugar
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons (28g) unsalted butter, melted

Topping:

  • 1 cup (128g) all-purpose flour
  • ½ cup (100g) sugar
  • ¼ cup (55g) brown sugar
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, chilled (cut into ½ inch cubes)

Instructions:

  1. Mix flour, salt and sugar in a large bowl. Add butter and shortening and mix with hands, add water and vinegar and continue to mix well with hands. Knead dough with hands and feel whether dough is moist enough or needs an additional water or not. Gather dough into a ball and flatten into a disk. Wrap in cling wrap and refrigerate for thirty minutes.

  2. While dough is refrigerating, preheat oven to 205ᵒC (400ᵒF) and grease a pie plate (or spring-form pan as I did)

  3. Mix all ingredients for the pie filling together and ensure apples are fully coated by ingredients. Place in refrigerator before using.

  4. Next blend first five ingredients of the topping in a food processor and gradually add chilled butter cubes and continue to blend. When mixture resembles wet sand, you know you’re ready.

  5. Now that all parts are ready, remove dough from refrigerator and roll out on slightly floured surface (at a 12 inch circumference) and mold into pie plate. Trim overhang to ½ inch, turn edge under and crimp decoratively.

  6. Pour apple mixture into dough on pie plate then sprinkle crumbles over top the surface where the apples are.

  7. Pop pie into oven and bake for 40 minutes. If crumble is browning too quickly top with tin foil to prevent browning from furthering anymore. Once 40 minutes are over, turn oven down to 175ᵒC (350ᵒF) and continue to bake pie an additional 30 minutes to ensure apples are fully cooked.

  8. Once finished allow pie to cool up to an hour before serving. Enjoy

This recipe annoyed me. Though thank God my mom decided to peel all those apples as well as chop them. I would have probably cut myself again with the peeler or knife. Instead she did all that hard work for me, THANKS MOM!

Appeltaart

Anyway, Daddy heads out tomorrow evening to Dubai so we decided to enjoy his appeltaart tonight, plus he likes cold cake just like I like cold pasta. We must be some weird people to you.

Slice of Apple Tart with Ice Cream

I am pretty sure that Daddy quite enjoyed his birthday cake. Or birthday pie. What is this dessert considered in English? An apple pie or an apple cake? I do think that if any of you make this you will also enjoy it.

Anyway, happy 58th in a half hour Dad! Hope you enjoyed your pre-birthday cake and enjoy the gifts we have in store for you tomorrow morning. Love you.

Happy baking for those of you who give this a go!

Happiness is Pumpkin Everything

So, about those pumpkins. They rock, don’t they? I love how you can make both sweet and savory dishes with them. Both which taste amazing. Best of all? Dogs can eat cooked pumpkin too! It is good for their stomachs if they have an upset stomach. So when your dog is eating grass, try cooking him/her pumpkin, that should fix them right up. Just like chicken noodle soup does for us humans.

For today I had to make something wonderful, wonderful and delicious of course. But before I get to this wonderful dish you know what sort of sucks about South Africa? And the Netherlands for that matter?

They don’t sell canned pumpkin! So we have to make that ourselves!

Luckily it isn’t all that difficult, all you need is cubed pumpkin and water. And an oven and food processor.

Just bake your pumpkin in an oven at 190ᵒC (374ᵒF) for 50 minutes or until the pumpkin can be poked with a fork. Remove from oven and place in food processor. If too dry add a few tablespoons of water until at desired consistency. Allow to cool and utilize as you wish.

Easy as pie!

Speaking of pie, my dish tasted sort of like pumpkin pie. Instead it was a cake though!

Pumpkin Cream Cheese Cake

I got the recipe from here but tweaked it ever so slightly.

Ingredients:

Cake:

  • 1 egg
  • 1 can pumpkin puree
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (55g) granulated sugar
  • ¼ cup (63ml) canola oil
  • ¼ cup (71g) Greek yoghurt
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • ½ teaspoon ground cloves
  • 1 cup (128g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt

Cream Cheese Filling:

  • 1 egg
  • 1 cup (225g) cream cheese
  • ¼ cup (55g) granulated sugar
  • 3 Tablespoons all-purpose flour

Instructions:

  1. Preheat oven to 350ᵒF (175ᵒC). Oil one 9×5 inch loaf pan with canola oil and set aside.

  2. In a large bowl add the first ten ingredients for the cake and combine with a whisk.

  3. Add flour, baking soda, baking powder, and salt and fold with a spatula to combine, keep in mind not to over mix. Set aside.

  4. Pour 2/3 of the batter into the loaf pan. Smooth the top with a spatula and lightly press into corners. Set aside.

  5. In a food processor combine all ingredients for the cream cheese filling and blend until smooth.

  6. Pour contents over preset cake batter, smooth out until even.

  7. Now layer the remainder of the cake batter over the cream cheese filling and ensure that the batter is smooth.

  8. Pop into oven and bake for 48 minutes or until cooked through and golden on top.

  9. Allow to cool before removing from loaf pan and enjoy!

Pumpkin Cream Cheese CakeOh, how I love pumpkins.

Life without them would be depressing as ever! Imagine Thanksgiving without pumpkin pie and a nice dollop of whipped cream? Can you? I can’t!

Then again, I’ve got pumpkin on the brain. I have 2kg worth of cubed pumpkin in my fridge.

If you were to operate on me you could almost see orange in my intestines. Weird image there.

Anyway, I hope you make this fabulous cake and enjoy it as much as my family and I did.

It was truly amazing. A must make!

First Slice of the Cake
First Slice of the Cake

On Friday’s We Bake

“On Wednesday’s we wear pink!” – Yeah? Well on Friday’s we bake.

And we all know that baking is greater than wearing pink. Who doesn’t love a bit of sweet-tooth lovin’? My housekeeper definitely doesn’t.

Usually I make her a cake of some sort but I thought to change it up a bit for yesterday. It was a cookie day yesterday. And you know, every time I think about baking cookies I think of the Cookie Dance. Not heard of it? You probably shouldn’t listen to it if you are one to get music stuck in your head often. I am one of those people.

Made with Love

Anyway, I made enough cookies for both Lizzie’s family AND our family. Plus mom gave some cookies to the pool guys after they cleaned our pool. Talk about a lot of cookies.

We also reheated a meal from the freezer for lunch.

A few weeks ago I made a fabulous meal of Chicken Tortilla Soup, though I made too much. Not surprising. We froze the remainder of it and pulled it from the freezer for lunch!

So today is a blog about baked goods and spicy Mexican soup! Not the best of combinations, but hey!

The cookies looked like this:

Chocolate Chip and Peanut Butter Chocolate Chip

And I got the recipe from here, but I followed the recipe to a tee.

Ingredients:

CHOCOLATE COOKIE DOUGH

  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar (or dark brown)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (128g) all-purpose flour
  • ½ cup (100g) + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons milk (almond, cow’s, soy, or half-and-half)
  • ½ cup (87g) dark chocolate chips (or semi-sweet or milk chocolate)

PEANUT BUTTER COOKIE DOUGH

  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ½ cup (100g) light brown sugar (or dark brown)
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • ¾ cup (190g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 and ¼ cups (160g) all-purpose flour (careful not to over measure)
  • ¼ teaspoon salt
  • ½ cup (87g) dark chocolate chips (or semi-sweet or milk chocolate)

Instructions:

  1. *Make the chocolate dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.

 

  1. *Make the peanut butter dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda, flour, and salt. Do not over mix. Fold in the chocolate chips.

 

  1. Chill both doughs for at least 1-2 hours. 2 hours is preferred.

 

  1. Preheat oven to 350ᵒF (175ᵒC). Line cookie sheet with silicone baking mat or parchment paper. Measure 1 Tablespoon of peanut butter cookie dough. Roll into a ball. Take 1 Tablespoon of chocolate cookie dough. Roll into a ball. Press the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even messier.

 

  1. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As the cookies cool, they will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.

 

My kitchen lacks certain tools to bake…. Well even cook, so I did not roll my cookies together. I tried to with an oiled long drink glass but that made a massive mess. Instead I decided just to press the cookies together then to press them into the lined cookie sheet. This still worked well. At least for me. If you actually own a rolling pin, I am sure that will work just as well as my fingers did for these cookies.

Pressed Cookies

I can tell you I ended up making like 7 batches of cookies on a tray. A lot of cookies. Although I did only fit like seven or eight per tray, so not THAT much. But still quite a lot as I do not

Okay so I cannot find the tortilla soup recipe that I used OR the one from a few years ago that ended up using my soup photo! I guess this means I will need to make the soup again sometime and share it with you immediately. Not a few weeks later. UGH.

Oh well. Sorry y’all!

Anyway, I hope you enjoy the cookies as much as we did!

Chocolate Zucchini Bundt Cake

I feel like I haven’t baked in a very long time. And it is probably because I haven’t! But I always keep a box of cocoa powder in my cupboard that I thought needed to be utilized this week, which is exactly what I went about doing! I was thinking of making this last weekend for a friend, but some events caused our meet-up not to occur. Good thing though, because she told me only to bring a single slice. If she tasted this masterpiece I think she would have told me to bring more!

IMG_3723

This is a spectacularly moist and delicious cake. I am pretty sure I outdid myself. I was going to share with my sister if she ever came over, but by the looks of the mini plate I placed the Bundt cake on, it’ll be gone before the night is over. Thanks mom, you’ve given me your freshly baked goods-loving genes!

I got the recipe from here, but I have tweaked it some.

Ingredients:

  • 1 ¼ cups (250g) light brown sugar
  • 1 ¾ cups (218g) self-rising flour
  • ¼ cup (4 Tablespoons) cocoa powder
  • 1 teaspoon salt
  • 1 Tablespoon cinnamon
  • 1 cup (244g) applesauce
  • 2 chia seed “eggs”
  • 2 teaspoons vanilla extract
  • 2 cups (350g) grated zucchini
  • 1 cup (175g) semisweet chocolate chips

Instructions:

  1. Preheat oven to 175ᵒC (350ᵒF) and in a large bowl begin to mix dry ingredients together. That includes sugar, flour, cocoa powder, salt and cinnamon.

  2. In a little bowl mix chia seed “eggs” together – let stand. Add applesauce, vanilla extract, and zucchini to dry ingredients. Then add chia seed mixture and mix until smooth.

  3. Add chocolate chips to mixture and mix well.

  4. Pour batter into a greased Bundt cake mold or a bread loaf tin (as originally requested) and bake for 35-40 minutes.

  5. Once ready, poke a toothpick in to check if cake is cooked thoroughly. Once ready remove and allow to cool.

  6. Then enjoy!

Making of CakeWhile I was pouring my cake into the Bundt tin I became distracted by something thus making it a very messy tin. But I cleaned it up and popped it straight into the microwave oven.

Finished Product

I baked my cake for 35 minutes originally, but had to place it back in for about 25 minutes in total before my toothpick finally came out bare. That means this little cake baked for 60 minutes in total, geez!

Chocolate Zucchini Cake

As you can see here, my cake looks VERY moist. But again, also VERY delicious.

I will definitely have to make this again once I move. Don’t you think mom? The perks about my moving is that I can finally bake a lot of gems in the kitchen and I won’t be the only one eating them! Mom and all her new friends can enjoy my baked goods again!

Anyway, that was my Saturday! Hope you all enjoy this recipe!

Eet smakelijk!

Green Ombré Trifle Cakes for a Festive St. Patrick’s Day!

It is almost St. Patrick’s Day! The perfect time to color everything you love to eat green. And as much of you would know – I love green food!

What do you have planned for this time of year? Green cookies, cakes, smoothies, icing? I made mini trifles!

Green Ombré Trifle CupcakesThese cute little mason jars were made for my mom and her friends for their last game of Bridge. Apparently my moms three friends loved both the presentation AND the actual taste of the cupcakes. So I am pretty sure I did well for their last get together before mom moves to South Africa!

The recipe I got from here and the idea I got from here.

Ingredients:

  • 2 cups (240 ml) non-dairy milk (soy, almond, rice)
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups (300 grams) granulated sugar
  • 2/3 cup (150 ml) vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2 cups (250 grams) unbleached all-purpose flour
  • 3 tablespoons cornstarch
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 tins Betty Crocker Buttercream Icing

Directions:

  1. Preheat the oven to 350 degrees fahrenheit (175C).

  2. In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.

  3. Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.

  4. Sift together the flour, cornstarch, baking soda, baking powder, and salt.

  5. Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.

  6. Divide the batter evenly in 3 bowls and add green food coloring to each until one bowl has light green batter, the other is a medium green, and the last is a dark green.

  7. Now divide the colorful batter amongst several cupcake cups (I was able to make 24 cupcakes) and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  8. Cool the cupcake tin on wire racks for about 15 minutes. Then remove cupcakes from tin and allow to cool further (to make cupcakes cool thoroughly, rip cupcakes in half and keep on wire rack) 

  9. Wash and dry your mason jars and place darkest cupcakes at the base of the mason jar and layer with icing. Place medium colored green cupcake half in the middle and top with icing, then top the jar with the light green cupcake chunks with a dollop of green icing. 

  10. Seal lid and deliver to rightful person. 

Green Ombré Cupcakes

Best part about these cupcakes are that they are vegan while the Betty Crocker icing is vegetarian! Yay Betty Crocker!Dark Green Cupcake Base

Green Ombré Trifle CakeNot everyone celebrates St. Patrick’s Day in the Netherlands and as my moms friends are all Dutch I decided to just draw a funky four leaf clover on the front with a simple message to enjoy. They definitely loved it!

So if you’re a fan of St. Patrick’s Day but do not like to drink enough alcohol to need a liver transplant (as if one day of drinking can truly do that), then this is definitely something to think about. Plus your children can enjoy the green cupcakes as well!

As they say in Ireland: Bain sult as do bhéile

(Enjoy your meal in English)

 

 

Peanut Butter and Banana “Quesadilla”

I feel fat. Full but fat.

I made an interesting breakfast today. Something that I may never make again for myself, but maybe one day when I have children this could be a “treat” for my children just as pancakes and waffles were for my sister and I when we were children.

I haven’t a clue where I got this recipe originally but when I looked for an attractive photo I found the recipe on here.

Peanut Butter Banana Quesadilla

The recipe is super straight forward as there are only 4 ingredients.

Ingredients:

  • 1 whole wheat tortilla
  • 2 Tablespoons Peanut Butter
  • ½ Banana, thinly sliced
  • 1 teaspoon chocolate chips

Directions:

  1. Lay out whole wheat tortilla and evenly spread peanut butter on tortilla.

  2. Place sliced bananas on 1 half of the peanut butter covered tortilla.

  3. Sprinkle chocolate chips over bananas and fold tortilla in half.

  4. Grab a frying pan and sprinkle the pan with sunflower oil (or butter) and turn heat to medium.

  5. Fry each side of tortilla until brown and then remove to cool.

  6. Slice “quesadilla” into thirds and enjoy.

Very very sweet. Yes, I like to bake and yes baking means sweet things, but I do not like über sweet things.

So the next time I make this will be maybe for my little sister or for my potential kids as a treat when they are… four or so. So that may be about ten years from now! Because I am too young to have a child at the age of twenty-one.

Plus, before children are had I think it is more ideal to be married first. I guess I am old fashioned like that.

Anyway, if you end up making this I hope you enjoy!

Bon apetito!

Lets Celebrate with a Black Forest Cheesecake

Today it has been two years since I have undergone open heart surgery. So today, we celebrate. I decided the best way to do so is by making a delightful dessert. I am usually on the healthy side, but I can’t help but bake, it is after all my truest of passions. So I decided to try out mini Black Forest cheesecakes which are made in a cupcake form.

The idea to do a Black Forest cheesecake type cup came from Pinterest. And I know that my mom absolutely loves Black Forest, so what better way than to make something I am happy doing while she is more than happy to enjoy?

Black Forest Cheesecake

The recipe that I used is found here.

Crust
    • 12 Oreos
    • 1 1/2 Tbsp salted butter, melted
Cheesecake
    • 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
    • 2/3 cup granulated sugar
    • 2 Tbsp unsweetened cocoa powder
    • 1 pinch salt
    • 12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/4 cup heavy cream
    • 1/4 cup sour cream
Topping
  • Store-bought (canned) cherry pie filling
  • 1 1/4 cups heavy cream
  • 2 1/2 Tbsp granulated sugar
  • Finely chopped or shaved chocolate, for garnish (optional)

Directions

  1. For the crust: Preheat oven to 325ᵒF or 170ᵒC. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

  2. For the cheesecake filling: In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined. Forcefully tap bowl against counter top, about 30 times, to release some of the air bubbles. Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake in 325 degree oven 17 – 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

  3. For the topping: In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon a heaping tablespoon (about 1 tbsp) Cherry pie filling into the center of each. Store in refrigerator in an airtight container (I preferred to let them rest about 10 minutes at room temp before serving. Also, preferably add topping within 2 hours of serving).

For once, I followed every bit of the recipe perfectly and this came out pretty damn good if I say so myself. I had a lot of extra cheesecake batter, so I made a couple small cheesecakes in a mini quiche dish. For those I decide to see what it would be like to go without refrigerating it. Honestly, do not go without refrigeration. It is necessary. If there is no cooling of the cake, it is just too wet. Almost as though the dessert hasn’t been cooked thoroughly, but with the cooling affect of the fridge everything works out perfectly.

When I was done every cupcake, I then had mom do the taste test (as always) and she loved it.  

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Taste testing and admiring the cheesecake

We also had a bit of wine to continue with our celebratory night for my anniversary. I tend to only drink sweet white wine. So my mom decided to spoil me with buying a bottle of bubbly sweet wine. She was not too keen of it, but I sure liked it.

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Sweet White Bubbly, Asti from Italy

It was quite the treat if I must say. And if you end up making a similar dessert I hope you enjoy it too!

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Daddy and I in our pre-op photo, Dec 7th, 2011

Here’s to many more years healthy! For myself and the rest of you.

Cheers to the future!