Tag Archives: desserts

Lemon Panna Cotta with Blackberry Sauce

7 Replies

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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Healthy Banana Bread

1 Reply

Besides a mom and a home baker, I am also a pharmacist, so whenever I bake or make desserts, I would have a dilemma in my mind. Shouldn’t I be promoting healthy eating as a health professional? But I really like to make and eat sweets ? To somewhat justify myself, I try to create more recipes that use less sugar and fat, and incorporate healthier ingredients.  It took me a few tries to make this healthy yet very delicious banana bread. It contains no butter and no refined sugar. It is moist but not too dense, which is what my family likes. You can use bread flour if you prefer a denser texture. I also added some ground flax seeds for your extra dose of fibre and omega fatty acids!

Makes one 9×5 inch loaf

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup ground flax seeds
  • 3-4 ripe bananas, meshed (about 1+1/2 cups)
  • 2 eggs, lightly beaten
  • 120 g coconut oil, melted
  • 1/4 cup organic agave syrup
  • 100 g plain Greek yoghurt
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. Sift together flour, baking soda and salt into a large mixing bowl
  3. Mix in ground flax seeds
  4. Add other wet ingredients, mix until blended
  5. Pour into a lightly greased and floured 9×5 inch loaf pan
  6. Bake for about 50-60 minutes

Oreo Cookies and Cream Cups

10 Replies

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

Strawberry Vanilla Cream Tart

23 Replies

Strawberries ! One of our family favourites !  My son can “chomp down” (that’s his words) a bowl in no time! They taste good, look pretty and you can use them in many ways.  I always wish I have a bigger yard and more time so I can grow my own. Luckily, we have a few local farms close to our neighbourhood, and we can get fresh strawberries very easily.  I love the U-picks that they have in the early summer too ! It’s a great activity for both adults and kids.   

Makes about three to four 4-inch tarts

For the tart shell

  • 120 g cold unsalted butter (cut into small pieces)
  • 75 g granulated sugar
  • 1 egg yolk
  • 180 g cake and pastry flour, sifted

For the fillings

    • 450 g (about 1 lb) fresh strawberries
    • 500 mL milk (preferably full fat, but 2 % works too)
    • 2 egg yolks
    • 75 g granulated sugar
    • 40 g cornstarch
    • 1/2 to 1 vanilla bean
    • icing sugar for dusting

To make the tart shells

  1. Mix together cold butter and sugar using a wooden spoon until no more lumps
  2. Add egg yolk, mix until blended
  3. Add flour all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)
  4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  5. When ready to bake, preheat oven to 350ºF
  6. Knead dough until pliable
  7. Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork
  8. Place inside slightly greased tart molds, trim off excess dough (dough scraps can be re-roll, but may crack, so only re-roll once or twice)
  9. Bake for about 12 minutes till golden, let cool

To make the vanilla cream fillings

    1. Whisk egg yolks, sugar, cornstarch and 1/2 cup of milk together until no more lumps
    2. Cut vanilla bean lengthwise and scrape seeds out of bean pod, do not throw away bean pod
    3. In a pot, heat remaining milk, vanilla beans and the pod over medium heat until just boiled
    4. Whisk 1/2 of boiled milk slowly into egg mixture to temper, then pour everything back into the pot
    5. Heat until just starting to bubble and thicken, whisking constantly
    6. Remove from heat, take out vanilla pod and let cool

When ready to serve, pipe or spoon vanilla cream into baked tart shell, top with fresh strawberries and icing sugar

Original tart shell and vanilla cream recipe by Chef Marco Ropke at the Vancouver Pastry Training Centre 

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This is my first ever collaborative post, how exciting ! The Canadian Food Creatives collaboration are featuring fresh strawberries this month ! Be sure to check out the links below for other great recipes. They can also be found on social media using the hashtag #CDNFoodCreatives . Many thanks to Amanda Saxby at The Cinnamon Scrolls for hosting.

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Chocolate Zucchini Cake with Chocolate Ganache Glaze

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My daughter said “zucchini is my worst enemy ! ” But with this yummy cake, I have successful converted her enemy into her new friend ! Yes, zucchini is definitely chocolate cake’s best friend. It makes the cake moist and soft. And you can eat your vegetable right inside a dessert !

Makes one 9 inch round cake

For the cake

  • 200 g grated zucchini
  • 2 ounces semi-sweet chocolate, finely chopped
  • 1+3/4 cups cake and pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup demerara or brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract

For the ganache

  • 1 cup whipping or heavy cream
  • 8 ounces semi-sweet chocolate, finely chopped

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  1. Preheat oven to 350ºF
  2. Lightly grease 9 inch spring-form cake pan with oil, then dust with flour
  3. Sift together flour, cocoa powder, baking powder, baking soda and salt, set aside
  4. Add lemon juice into milk, let sit for a few minutes
  5. Using an electric mixer with the paddle attachment, beat oil and sugars at medium speed until blended
  6. Mix in eggs, milk with lemon juice and vanilla
  7. Add flour mixture in 2-3 portions, scraping sides and bottom of mixing bowl
  8. Add grated zucchini, mix until just blended
  9. Stir in 2 ounces of chopped chocolate 
  10. Pour batter into pan and bake for about 30 minutes (toothpick should come out clear when inserted into middle of cake)
  11. Meanwhile, prepare the ganache by heating cream in a non-stick pot over medium heat
  12. Turn heat off when cream just starting to bubble
  13. Pour over chopped chocolate, let sit for 1 minute
  14. Stir until smooth, let cool at room temperature
  15. When cake is ready, cool in pan for about 10 minutes, then completely on rack
  16. Cover cake with chocolate ganache, smooth with a spatula
  17. Let chocolate set, keep in refrigerator

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Tools I used and you may like

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KitchenAid K45SSWH Classic 4.5-Quart Bowl Stand Mixer, White

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Wilton 409-7716 Angled Icing Spatula, 13-Inch, Black

You can get these tools through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Homemade Vanilla Ice Cream

2 Replies

Our weather has been so good, warm and sunny almost everyday ! And ice cream is just the perfect treat for this nice weather ! Making vanilla ice cream is easier than you think, especially if you have an ice cream machine. The most difficult step is heating up the mixture until thickened without scrambling the egg. Just make sure you keep your heat low and keep stirring it. Pay close attention as it can thicken very quickly. Once you got this, the rest is easy. If you want a creamier ice cream, you can use a 1+1/2 cups each of milk and whipping cream. (a 1:1 ratio, instead of a 2:1 that I used)

Makes about 4 cups

  • 2 cups whole milk
  • 1 cup cold whipping cream
  • 1 vanilla bean
  • 4 egg yolks
  • 2/3 cup granulated sugar
  1. Whisk together egg yolks, sugar and 1/4 cup milk
  2. Cut and scrape vanilla bean
  3. In a non-stick pot, heat remaining milk and vanilla bean, including the pod over medium heat until just boiled
  4. Add 1/3 cup of hot milk into egg mixture to temper, then pour everything back into pot
  5. Heat over low heat, stirring constantly until just thickened. Mixture should coat back of spoon
  6. Remove from heat immediately,  strain through a fine mesh twice
  7. Let sit in an ice bath, stir in whipping cream
  8. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight 
  9. Place in ice cream machine and churn according to manufacturer’s instructions

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Tools I used and you may like 

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Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Earl Grey Orange Truffles

12 Replies

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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Dates Bars

3 Replies

Dates are sweet, delicious and nutritious. They are a good source of fibre, vitamin B, iron and many more. Medjool dates are of better quality but I just used regular dried dates from the bulk section of a grocery store, and it came out fine. I actually prefer eating medjool dates on their own to fully enjoy the goodness. I got a box of Trader Joe’s medjool dates for X’mas from my friend and I munched them all within a week!

Makes about 16 squares
Total time = 75 minutes

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup demerara or brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 120 g unsalted butter, chilled and cut into small pieces
  • 400 g pitted dates, diced
  • 1 cup water
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. In a mixing bowl, mix together oats, flour, sugar, baking soda and salt 
  3. Rub in butter with hands until resembles coarse crumbs
  4. Place half of crust in a 8 inch x 10 inch baking pan (or pan of choice) lined with greased parchment paper
  5. Press firmly and evenly
  6. Bake for about 15 minutes, let cool
  7. Meanwhile, cook dates and water in a non-stick pot over medium heat about 15 minutes until thickened
  8. Turn heat off, stir in vanilla and let cool slightly
  9. Spread dates paste evenly on top of baked crust
  10. Sprinkle remaining crust mixture (just a thin and even layer)
  11. Bake for about 25 minutes until golden
  12. Cool completely before cutting into squares

Peach Frozen Yoghurt

1 Reply

I finally got an ice cream machine! Now there are so many more recipes I can do! This is my first one using my new toy. My friend and her kids taste tested it for me and they all like it!

Makes about 1 L
Total time: 30 minutes (for soft serve )

  • 250 g frozen peaches
  • 600 g full fat plain Greek yoghurt
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure extract
  1. Blend peaches,100 g of yoghurt and lemon juice into a puree
  2. Whisk remaining yoghurt, sugar and vanilla extract until smooth
  3. Add puree to yoghurt mixture, mix well 
  4. Mixture should be cold, if not, you can put it in the fridge for 2-3 hours before churning
  5. Put into an ice cream machine according to manufacturer’s instructions
  6. Serve right away as a soft yoghurt or put in air tight container and keep in freezer for up to 1 month

Tools I used and you may like 

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Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link.  I will receive a small compensation if you purchase the item.

 

Easy Raspberry Trifle

6 Replies

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!