Author Archives: tinysweettooth

Mango Mousse

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My parents were on a cruise ship last week and they brought back two beautiful shot glasses for me. Then I thought, what can I put in these glasses besides wine…….Mousse was the first thing that came to my mind.  When I was grocery shopping yesterday, I found some nice mangoes, so here it is ! A creamy mousse with a refreshing flavour.

Makes about 6 servings

  • 200 gram fresh mango puree
  • 4 tablespoons granulated sugar (adjust to your own taste)
  • 1 cup whipping cream (cold)
  1. Put a stainless steel bowl in freezer for about 15 minutes
  2. Heat mango puree and sugar in a non-stick pot over low heat until sugar dissolved, let cool
  3. Using an electric or hand-held mixer, whisk cream in cold bowl until thick and creamy
  4. Gently mix mango puree and whipped cream until smooth
  5. Chill and serve

Butter Cookie Sandwich with Chocolate Ganache

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This cookies are so fun to make. You can use any of your favourite cookie cutters to make different shapes and decorate any way you want. Get the kids involved ! They would love it. For the fillings, I used chocolate ganache just because I love chocolate. You can actually sandwich these cookies with any fillings, e.g. fruit jams, nutella, peanut butter, vanilla cream….even ice cream!

Makes about 20-25 sandwiches

For the cookies

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 cups pastry flour
  • 1 + 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons milk
  1. Preheat oven to 350°F
  2. Sift flour, baking powder, salt together, set aside
  3. Using an electric mixer with paddle attachment, cream butter and sugar until fluffy
  4. Add egg, vanilla and milk, mix well
  5. Add flour mixture in 2 – 3 portions
  6. Mix until a dough is formed, scraping sides of mixing bowl
  7. Roll dough flat on flour surface, about 2-3 mm thickness
  8. Cut with cookie cutters
  9. Bake on cookie sheets lined with parchment paper for about 8-9 minutes until edges turn brown
  10. Cool on cookie sheets for about 5 minutes,  then completely on rack

If the dough is too soft to roll, you can put it in the fridge for about 1 hour before rolling.

For the chocolate ganache filling

  • 8 ounces semi-sweet chocolate,  finely chopped
  • 1 cup whipping cream
  • 1 teaspoon pure vanilla extract
  1. Heat whipping cream in a non-stick pot just until starting to boil
  2. Pour hot cream over chopped chocolate
  3. Wait 1 minute, add vanilla, then stir until smooth
  4. Let cool to room temperature

To assemble, spoon chocolate ganache between 2 cookies and decorate

Tiramisu in a Glass

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This is a quick and simplified version of tiramisu.  You can put it in a nice wine glass and I am sure your dinner guests will be impressed !

  • 1 cup mascarpone cheese
  • 1/4 cup icing sugar
  • 1 tablespoon instant coffee
  • 1 teaspoon of granulated sugar if desire
  • 6-8 lady fingers
  • 2 tablespoons unsweetened cocoa powder
  1. Dissolve coffee in about 2 tablespoons of hot water, add a teaspoon of granulated sugar to sweeten slightly if desire, place coffee in a shallow plate
  2. Cut lady fingers in smaller pieces to fit in glass
  3. Beat cheese and sugar together for about 3 minutes until creamy and smooth
  4. Dip lady fingers into coffee
  5. Layer cheese, lady fingers, cocoa powder in glass

If you cannot find mascarpone cheese, you can substitute it with cream cheese. You can dip the lady fingers for a longer time in the coffee if you want a stronger coffee taste.  

Chocolate Truffles

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I am a big chocoholic, and I do mean BIG! One thing my house never runs out of is chocolate. Whether I am in a good or bad mood, I have to eat it!  Maybe that’s not a very good thing……but it makes me happy!  That’s all that matters!

Makes about 16 -20 truffles

  • 8 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder or coatings of choice (e.g. shredded coconut, crushed nuts, sprinkles)
  1. Pour whipping cream in a non-stick pot over medium heat until simmering 
  2. Pour hot cream over chocolate, let sit for one minute, add vanilla
  3. Stir until chocolate melted and smooth
  4. Cool, then put in fridge for about 2 hours
  5. With the help of a melon scooper or a teaspoon, roughly shape about 2 teaspoons each into balls
  6. Put them back in the fridge for another 2 hours or overnight
  7. Shape into round balls with hands, then roll over unsweetened cocoa powder or other coatings of choice
  8. Keep in fridge

If the chocolate doesn’t melt completely with the hot cream, you can put it over a pan of simmering water for a few minutes

Easy Apple Chips

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School is starting soon, this is an easy homemade snack that the kids can bring to school. It’s very healthy and you don’t need to worry about nut allergies. You can just bake the apples plain or flavour them lightly with sugar and cinnamon. They store well, so you can make a big batch and keep them in an airtight container.

  • 2-3 apples, any kind
  • 1 teaspoon ground cinnamon, if desired
  • 4 teaspoons granulated sugar, if desired
  1. Preheat oven to 200 ºF
  2. Mix cinnamon and sugar
  3. Wash, core and cut apples into thin slices
  4. Place slices on baking sheets lined with parchment paper
  5. Sprinkle top lightly with cinnamon sugar, if preferred
  6. Bake for about 1 hour, flip them over, sprinkle other side with cinnamon sugar, then bake for another 1 to 1+1/2 hour
  7. Cool completely and store in airtight container

Chocolate Birthday Cupcakes

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My son turns 11 today! I can’t believe how fast time has gone by. My little boy is now a little man! He eats way more than I do and beats me in arm wrestling every single time! Happy Birthday my little man !

Makes about 12

For the cupcakes

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 5 tablespoons coconut oil, melted
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  1. Preheat oven to 350 °F
  2. Sift together flour, baking powder, baking soda, salt and cocoa powder, set aside
  3. Using an electric mixer with the paddle attachment at medium speed, mix together eggs, sugars, coconut oil and vanilla extract
  4. Mix in half of flour mixture and half of buttermilk
  5. Add the other half, mix until just blended, do not over mix
  6. Pour into slightly greased paper muffin cups, about 1/2 full
  7. Bake in muffin tins for about 18 minutes (toothpick should come out clean when inserted into middle of cupcakes)
  8. Cool completely before frosting

For the frosting

Makes about 2 cups

  • 3/4 unsalted butter, room temperature
  • 2 cups icing sugar,sifted
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer with paddle attachment, blend sugar and butter until smooth
  2. Add vanilla, mix well

Mini Apple Tarts

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I was looking into my freezer this morning, trying to plan for dinner. Then I realized I still have half a box of phyllo pastry ! So, I came up with the idea of making these mini tarts.  As for dinner tonight ?  I still don’t know what to make?????

Makes about 8 tarts

  • 4 sheets of phyllo pastry, thawed
  • 2 apples
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  1. Preheat oven to 350°F
  2. Wash, peel, core and cut apples in small pieces
  3. Put 1 tablespoon of butter, apples, brown sugar and cinnamon in a non-stick pot over medium heat
  4. Cook until apples are tender, about 6-8 minutes, set aside
  5. Place 1 sheet of phyllo sheet flat, brush lightly with remaining melted butter, put a second sheet on top and brush again with butter. Repeat with 2 more sheets of phyllo
  6. Cut phyllo stack into squares, (about 4 inch x 4 inch each), place each piece into a muffin cup
  7. Bake for about 5-6 minutes or until golden
  8. Spoon apple fillings into tart shell, serve warm

Granny Smith, Golden Delicious, Gala or Macintosh apples would work well.

Homemade Chocolate Ice Cream (without an ice cream maker)

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Can’t believe summer is almost over ! So I thought I would treat my kids and myself with some homemade ice cream.  With a few rejected tubs still sitting in my freezer, I finally got the right taste !  Hope you enjoy it as much as we do.

Makes about 1 L

  • 2 cups whipping cream
  • 3/4 cup sweetened condensed milk
  • 3 ounces semi-sweet chocolate
  • 1/4 unsweetened cocoa powder, sifted
  • 1 teaspoon pure vanilla extract
  1. Put a stainless steel or glass mixing bowl in freezer for about 15 minutes
  2. Put chocolate, condensed milk and cocoa powder in a bowl over a pot of simmering water
  3. Stir until chocolate melted and smooth, cool slightly
  4. Whisk cream in cold mixing bowl using an electric mixer at medium speed until frothy, add in vanilla
  5. Increase speed to high and beat until creamy and fluffy, about 3-5 minutes
  6. Gently whisk in 1/2 cup of cream into chocolate mixture, then the remaining in 2 to 3 portions, mix well, texture should look like melted ice cream
  7. Pour into container and freeze until set

No Bake Granola Bites

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A quick, easy and healthy snack. You can use any dried fruits or nuts that you like.  If you don’t want to use peanut butter, you can substitute it with almond or sunflower butter.

Makes about 16 bites

  • 1/2 cup creamy peanut butter
  • 2 tablespoons unsalted butter, melted
  • 4 to 6 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1 cup quick oats
  • 1/2 cup crisp rice cereal
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried cranberries
  • 2 tablespoons ground flaxseed
  1. Mix melted butter, peanut butter, honey and vanilla extract
  2. Mix oats, rice cereal, chocolate chips, cranberries and flaxseed
  3. Add wet ingredients into dry ingredients and mix until blended
  4. Roll into small balls, place on parchment paper
  5. Keep in refrigerator for up to 1 week

Blueberry Flaxseed Smoothie

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I love blueberries !  They are so tasty and healthy.  You can eat them fresh or put them in muffins, pies, smoothies, jam, etc.  I also like to freeze some at  the end of summer, so I can still enjoy them during the winter months.  I have added some ground flaxseed in this recipe.  Flaxseed is an excellent source of omega fatty acids and fibre.  It makes a great nutritious drink after my workout. 

Makes 2-3 servings

  • 200 g fresh or frozen blueberries
  • 1 banana
  • 1 cup vanilla flavour Greek yoghurt
  • 1/2 cup milk
  • 1 tablespoon ground flax seeds

Blend all ingredients together,  serve immediately