Category Archives: Other desserts and treats

Caramelized Figs with Yoghurt and Granola 

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My uncle has a green fig tree in his backyard. Every summer, he would give us a generous portion of his harvest. We like to eat them fresh, but I also like making them into desserts. This recipe is fairly simple and is a good way to use up figs that are starting to get too ripe.  You can serve them with yoghurt and honey like I did or eat them with ice cream, even in a salad ! I made some granola the other day, so I added them for extra crunchiness. 

Makes about 4-6 servings

  • 6 fresh figs
  • 15 g unsalted butter 
  • 30 g demerara or brown sugar 
  • 300 g plain Greek yoghurt 
  • 60 mL honey 
  • 1 cup homemade granola 
  1. Cut figs in halves, coat with brown sugar 
  2. Melt butter in a non-stick pan over medium heat 
  3. Add figs, cut sides down
  4. Cook for about 3-4 minutes (be careful not to burn the sugar)
  5. Flip figs over, remove from heat 
  6. Serve warm with yoghurt, honey and granola

Caramelized Figs with Yoghurt and Granola

 

 

Lemon Panna Cotta with Blackberry Sauce

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This is one of the desserts that my daughter and I would “fight” to have the last bite…. and of course mommy always “loses” 🙂 I love the blackberry sauce, it’s refreshing and it helps to balance the richness of the panna cotta.  If you have left over sauce, you can use it as a spread on you toast, pancakes or waffles.

Makes about 4 servings

For the panna cotta

  • 1+1/2 cups whipping cream
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 envelope or tablespoon unflavoured gelatin

For the blackberry sauce

  • 12 ounces fresh blackberries
  • 4 tablespoons granulated sugar
  • 2 tablespoons water
  1. Sprinkle gelatin over lemon juice and let sit for a few minutes (it will form a block of jelly, which is fine)
  2. Heat together whipping cream, milk, sugar and lemon zest in a non-stick pot over medium heat until sugar all dissolved and just starting to bubble, turn heat down to low 
  3. Add gelatin mixture
  4. Stir until gelatin all dissolved
  5. Strain through a fine mesh twice
  6. Pour into lightly greased ramekins or desired containers
  7. Let cool and refrigerate until set, at least 3 hours or overnight
  8. Prepare blackberry sauce by heating up blackberries, sugar and water in a non-stick pot over medium heat
  9. Turn heat down to low when liquid starts to bubble
  10. Gently mash blackberries with a wooden spoon, cook until thickened
  11. Strain seeds and skin out, let cool
  12. When panna cotta is set, dip bottom of ramekins in hot water for about 10 seconds, then run a knife around ramekins, invert gently on plates (Alternatively, you can just serve them inside the ramekins)
  13. Serve with blackberry sauce

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Oreo Cookies and Cream Cups

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Oreos! One of kids’ favourite cookies! Actually they are one of my favourites too. They are super yummy and they make great desserts like these little cookies and cream cups. Great easy idea for pot luck or kids’ parties !  And I think they would taste extra yummy when the weather is so warm and nice !  

Makes about 10-12 cups

  • 20 Oreo Cookies
  • 3 tablespoons unsalted butter, melted
  • 100 g soft cream cheese
  • 1/4 cup icing sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whipping cream
  1. Crush about 15 Oreo cookies into fine crumbs
  2. Mix crumbs with melted butter
  3. Put into silicone baking cups and press firmly to form base
  4. Using an electric mixer, cream icing sugar and cream cheese until fluffy
  5. Add vanilla, mix well
  6. In a separate bowl, using an electric mixer, beat whipping cream until stiff peak is formed
  7. Gently fold whipped cream into cream cheese mixture
  8. Spread on top of cookie base
  9. Coarsely crush remaining cookies and sprinkle on top or you can decorate them with mini Oreos
  10. Freeze for at least 3 hours or overnight

Earl Grey Orange Truffles

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I am mostly a coffee drinker, but I love tea too, especially after meals. Tea contains antioxidants and has many health benefits. Studies have shown that some teas may help with cancer and heart disease. Besides drinking, tea can be used in many recipes, both savory and sweet. These Earl Grey truffles are infused with a subtle tea flavour.  They taste scrumptious and are so easy to make!

Makes about 24 

  • 2 Earl Grey tea bags
  • 3/4 cup heavy or whipping cream
  • Zest of one medium orange (about 1 teaspoon)
  • 12 ounces semi-sweet chocolate or dark chocolate
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder for coating
  1. Heat cream in a non-stick pot over medium heat until just starting to bubble
  2. Remove from heat, put in tea bags and orange zest, let steep for about 1 hour (You can cover the pot with a dry tea towel but not the lid of the pot, otherwise condensations will drip into mixture)
  3. Finely chop chocolate, set aside in a large mixing bowl
  4. After 1 hour, remove tea bags, squeezing the tea out into the cream
  5. Strain out orange zest with a mesher
  6. Reheat cream mixture in a non-stick pot over medium heat until just starting to bubble
  7. Pour over chopped chocolate, let sit for 1 minute
  8. Add vanilla, stir until smooth
  9. Cool, then put in fridge for about 3 hours
  10. With the help of a melon scooper or a teaspoon, roll 2 teaspoons each into balls
  11. Roll in unsweetened cocoa powder
  12. Keep in fridge

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Homemade Granola

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Granola is so easy to make, even my eight year old daughter can almost do it all by herself (except using the oven) ! You can make it as simple as ours, or you can add more of your favourites. Eat it with milk, yoghurt and fresh fruits as a healthy breakfast or snack.

Makes about 2 cups
Total time = 30 minutes

  • 1 cup quick oats
  • 2 tablespoons demerara or brown sugar
  • 1/4 cup raisins
  • 1/4 cup blanched almond slices
  • 1 tablespoon vegetable oil
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 300°F
  2. Mix together oats, sugar, raisins and almonds
  3. Add oil, maple syrup and vanilla, mix well
  4. Place a thin and even layer on cookie sheet lined with parchment paper
  5. Bake for about 20 minutes until golden, stirring once
  6. Cool and store in air-tight container for up to 2 weeks

Easy Raspberry Trifle

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Trifle is a dessert that usually consists of pound cake, fruits, jam, custard and whipped cream.  I changed it to a healthier and easier version by using yoghurt. For the cake base, I used a microwaved mug cake. You can bake your own cake or use a store-bought one.

Makes 3-4 servings
Total time: 30 minutes

For the mug cake

  • 3 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 60 mL milk
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup self-rising flour
  • 1/8 teaspoon salt
  1. Coat inside of  mugs with 1 tablespoon melted butter
  2. In a mixing bowl, whisk together sugar, milk, 2 tablespoons melted butter, vanilla extract and egg until blended (butter may still be warm, add egg at the end to prevent curdling)
  3. Add flour and salt, whisk until smooth
  4. Pour into mugs, no more than half full
  5. Microwave for about 90 seconds

For the trifle

  • 300-400 g mug cake or store-bought cake
  • 100 g fresh raspberries
  • 1/4 cup pure raspberry jam
  • 200 g vanilla flavoured Greek yoghurt
  1. Coarsely mash raspberries with fork, add jam, mix until blended
  2. Layer cake, raspberry mixture, yoghurt in desired container…..Dig in!

Matcha Green Tea Pudding

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Matcha green tea is one of my favourites !  It is served as a tea and is found in many sweets, like ice cream, cakes, cookies, candies, etc. This pudding is another tasty dessert using matcha. As the pudding cools, some matcha powder settles at the bottom which gives the pudding two layers of flavour and texture.  I like mine with sweetened red bean paste, but you can also top it with whipped cream.

Makes about 6 servings
Total time = 3 hours

  • 1 + 1/2 tablespoons matcha green tea powder
  • 2 cups whole milk
  • 1/4 cup granulated sugar
  • 1 envelope or tablespoon unflavoured gelatin powder
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sweetened red bean paste or whipped cream
  1. Sprinkle gelatin over 1/4 cup of milk, let sit for a few minutes
  2. In a non-stick pot, heat remaining milk and sugar over medium heat until just starting to boil, remove from heat
  3. In a separate bowl, whisk green tea powder in about 1/2 cup of hot milk until no more lumps
  4. Add gelatin mixture, green tea mixture and vanilla into pot, stir until all dissolved
  5. Strain through a fine mesh twice and pour into bowls
  6. Cool, then wrap with plastic wrap and refrigerate for about 2-3 hours or overnight until set
  7. Top with red bean paste or whipped cream

Easy Chocolate Croissants

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If you have kids at home, this would be a great recipe for them to do. It’s easy, tasty and fun to make!

Makes about 16 croissants

  • 1 box frozen puff pastry (two 10 inch x 10 inch squares), thawed
  • 1 cup chocolate chips
  • 1 egg
  • 1 tablespoon water
  • icing sugar for dusting
  1. Preheat oven to 375ºF
  2. Lightly beat egg and water together to make egg wash, set aside
  3. On a floured surface, roll out pastry sheets (if you pastry comes in a block, cut and roll into two square sheets, about 1/8 inch in thickness)
  4. Cut each pastry sheet into a big circle about 8 inches in diameter (you can use a plate to help)
  5. Cut into 8 triangular wedges (like a pizza)
  6. Put chocolate chips at bottom of wedges and roll towards the tip 
  7. Seal ends with egg wash
  8. Place on cookie sheets lined with parchment paper (seam-side down), brush top with more egg wash 
  9. Bake for about 15-16 minutes until golden
  10. Melt remaining chocolate chips in a double boiler or microwave oven
  11. Drizzle croissants with melted chocolate, dust with icing sugar

Easy Chocolate Fudge

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Happy Valentine’s Day ! I got a Valentine’s card before I even got out of bed this morning from my daughter, how sweet !  And here is a sweet treat that I made last night, yummy chocolate fudge ! Classic chocolate fudge requires the chocolate to be heated to a precise temperature which can be tricky. This recipe is much easier and it tastes just as good.

Makes about 16 ounces

  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons unsalted butter
  • 1/2 cup condensed milk
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  1. Put chocolate, cocoa powder, butter, condensed milk and salt in a large heatproof bowl over a pan of simmering water
  2. Cook and stir until all melted
  3. Turn heat off, stir in vanilla extract
  4. Spread evenly in a container lined with slightly greased parchment paper or aluminum foil
  5. Refrigerate for about 3 hours until firm
  6. Cut into squares
  7. Store in refrigerator

Lemon Raisin Scones

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I fell in love with lemon lately! I add it to many of my recipes, e.g. pies, cakes, muffins, smoothies, etc. It just makes them taste a lot better!  It is also an acid, so when it’s combined with baking soda, it helps to rise your dough.  I’ve drizzled some lemon glaze on top of these scones, but they taste amazing even with just butter.  You can have them for breakfast or afternoon tea. I actually had one for lunch too!

Makes about 8 scones
Total time = 2 hours

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, cut into small pieces and chilled
  • 1 egg (beaten)
  • 1/2 cup milk
  • 1 +1/2 tablespoons lemon juice
  • zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 1/2 cup raisins
  1. Preheat oven to 375ºF
  2. Add lemon juice to milk and let sit for a few minutes
  3. Sift together flour, baking powder and salt
  4. Mix in sugar
  5. Cut in butter by pastry cutter or rub in by hands until resembles coarse crumbs 
  6. Add lemon zest and raisins
  7. Add egg,milk with lemon juice and vanilla extract, mix until blended
  8. Transfer dough to a floured surface, and press together to form a round disc about 1/2 inch thick
  9. Wrap with plastic wrap and refrigerate for about 1 hour
  10. Cut disc into about 8 triangular wedges (like cutting a pizza) 
  11. Bake on cookie sheet lined with parchment paper for about 20 minutes
  12. Serve warm with butter or lemon glaze

For the lemon glaze

  • 1+1/4 cup icing sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon lemon zest
  1. Sift icing sugar
  2. Whisk in lemon juice, water and lemon zest until smooth