These are the perfect excuse to indulge in a rich fudgy treat; packed with nutritional carbohydrates, minimal fat, no added sugars, and 7 natural whole ingredients this is the perfect snack to pop in for an energy boost! Try these before starting your Ramadan fast […]
This is hands down the most requested drink by my family, friends, and my very picky children. This watermelon cooler is refreshing, hydrating, cooling, and tastes like a tropical drink you’d enjoy on vacation. In my Vitamix blender, I throw in cubes of fresh watermelon, […]
On about day TWO of isolation, I decided we would need a reliable batch of cookies to get through this pandemic/quarantine/homeschool/work-from-home situation. We love cookies in my household and I will find any excuse to incorporate them from improving lactation to supporting girl scouts! I think they are truly my only weakness in life. Oh, and did I really just use almost all of my flour and peanut butter during a food shortage making this twice in one week? Yes. It is that good. Peanut butter +chocolate+ cookies= survival.
I used the reliable and notorious New York Times Chocolate Chip Cookie recipe by Jaques Torres, tweaked it for some smooth peanut butter lusciousness, and TA-DAH! A worthy addiction. Enjoy! I’d bring the extras to my neighbors, friends, and work as usual…but we must shelter in place. #stayhome #eatcookies
These cookies are soft, chewy, and gooey, and maybe you won’t feel so guilty because it has less butter and more plant-based nut butters…yah? I make these into smaller cookies that yields about 36 total, and once I even baked half the dough into a 9 inch pan with some vanilla ice-cream on top. YUM!
Gooey Peanut Butter Chocolate Chip Cookies
- 3 c flour
- 2 tbsp corn starch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 c unsalted butter, room temp
- 3/4 c peanut butter
- 1 1/2 c brown sugar
- 1 c sugar
- 2 eggs
- 2 tsp vanilla
- 17 oz dark chocolate chips ~ 3 cups
- Combine the dry ingredients (flour, corn starch, baking soda, baking powder, salt) in a medium bowl.
- In a larger bowl, whisk the butters and sugars together. Once creamy, add the eggs with vanilla and mix well.
- Gradually add in the dry flour mixture.
- Stir in the chocolate chips, keeping a handful on the side.
- Cover tightly with plastic wrap and refrigerate for 1 hour minimum, or up to 72 hours.
- When you are ready to bake, pre-heat oven to 350 degrees.
- Roll 2 tbsp of cookie dough into a ball and line up onto baking sheet, with 2 inches between each cookie. Press 1-2 chips on top of the cookie.
- Bake for 8-9 minutes and remove from oven promptly- you may notice gooey centers. Leave the cookies on the pan for 5 more minutes, and then allow them to cool on a cookie rack after 5 minutes. They will be perfectly soft and chewy. Enjoy with ice cream or milk!
These pumpkin spice muffins are just the fix you are searching for when the cozy season beckons. Sweet and creamy pumpkin puree that I make from scratch marries the warm, aromatic spices that scent the air with fall deliciousness. The cake of this muffin is […]
This is one rich and chocolatey shake, and I am happy to say my kids absolutely love it! This is an all powerful, nutrient dense, plant based protein shake that is nothing but delicious. It tastes like dessert and has zero chalky protein powders added. […]
My maternal grandmother (Teta) made an incredible orange coconut cake. Sweet, moist, and fluffy, the old recipe sitting in my mother’s tattered red leather bound book, brought back nostalgic memories to my mother as she touched its pages. She read through the fading blue ink to make out the ingredients she must’ve frantically jotted down when she prepared to fly off to America with nothing but her mother’s recipes to awaken the Egyptian flavors she was leaving behind in Alexandria.
We recently came across this recipe as we were recreating the orange cake of my Egyptian aunts and grandmother for my last orange cranberry muffin recipe. I knew I had to remake this cake for my mother, who was very fondly reminiscing the flavors of the orange coconut cake. The hand-written recipe was quite washed-out, but we were able to test several recipes to document the exact recipe which had faded overtime. With my mother’s help, I revived and baked this cake for my family’s Thanksgiving gathering, and it was a very special treat to enjoy.
Fresh squeezed orange juice, fragrant orange zest, and finely shredded coconut flakes go into this cake along with coconut oil and olive oil.
It is really important to generously grease and flour the bundt pan, as the cake can easily get stuck.
The caramel glaze is easy enough. Water, sugar, and orange juice simmer until thickened. Some zest and heavy cream take the caramel glaze to the next level and is something really scrumptious to drench this cake in.
The glaze is an optional extra to dress up this lovely moist citrus cake. But either way, be sure to top the cake with some lightly cooked oranges; its so beautiful, fragrant, and festive! Sometimes I simply press in some orange slices on the top of the cake halfway into the bake time, if I cook it in a round or loaf pan as a tea cake. They take on beautiful color in the oven.
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Orange Coconut cake
For the cake:
- 2 .5 c flour
- 2 tbsp corn starch
- 1.5 tbsp baking powder
- 3 eggs
- 1 tsp vanilla
- 1.5 tbsp orange zest
- 1 3/4 c sugar
- 1/4 c coconut oil
- 3/4 c olive oil
- 1 c orange juice fresh squeezed is best
- 1 c shredded coconut unsweetened, plus more for garnish
- optional: orange slices to garnish
For the orange caramel glaze:
- 1/2 c sugar
- 1/4 c water
- 1/4 c brown sugar
- 1 tbsp orange zest
- 1 tbsp orange juice
- 1/4 c heavy cream
For the cake:
- Preheat the oven to 350 degrees (f).
- In a medium bowl, sift together the flour, baking powder, and cornstarch.
- In another bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers to release the fragrant oils.
- Add the eggs with vanilla extract. Whisk until incorporated.
- Add the oils and orange juice and mix well.
- Slowly stir in the flour mixture.
- Gently fold in the coconut.
- Pour the batter into a well greased bundt pan. Bake for 40-50 minutes on a rack moved right above the center rack.
For the orange caramel glaze:
- Over medium heat, simmer the white sugar and water until it begins to boil, and the sugar has dissolved.
- Reduce heat to medium- low, then add the orange zest and orange juice.
- Stir in the brown sugar and reduce heat down to low. Slowly whisk in the heavy cream; simmer for another 2-3 minutes until thickened.
- Simmer a few of the orange slices in the glaze for a minute to flavor the sauce and gently soften the oranges, then remove them quickly before they break apart.
- Remove the pot from heat.
- Allow to cool for 5-10 minutes at room temperature before pouring over the cooled cake.
- After the cake has cooled, flip it onto a serving platter. Place the orange slices on top of and around the cake, and pour the glaze all over.
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This is a delicious citrus cake that is divinely moist, and bursting with tangy cranberries throughout! The recipe is so simple, anybody can whip it up in no time. Orange cake is one of those nostalgic recipes that takes me back to my childhood visits to […]
I was recently sent a bottle of Wawa-Wee Syrup from the owner, Nadia. As if the fun name isn’t enough to spark your curiosity, this is an organic fruit syrup free of high fructose corn syrup and artificial flavors. This is something right up my alley! Clean, organic, and delicious. I was more than happy to try the product in a variety of applications.
Of course, I had to start with breakfast. I made some fresh belgian waffles and drizzled some of the peach syrup over some fresh sliced summer peaches and blueberries.
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Another wonderful thing about this syrup, aside from its true and delicious peach flavor, is its social purpose. Every bottle you buy helps support an orphan in need. Food with a social purpose is a new breed of super-foods. Super heroes, if you will. Thank you for being so health conscious and socially responsible, Wawa-wee.
Mmmmmmm who doesn’t love those chewy, fudgey, decadent, edges of brownies lining the sides of your brownie pan? So rich and chocolatey, and a nice chewy crisp make the texture of the infamous brownies on the edge beloved to many. What could be better? How […]