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Cucumber Walnut Cheese

Cucumber Walnut Cheesecake

What if we used cucumber for our cheesecake? It’s refreshing, it has a mild taste, so why not? Other than that, we’ll use for our no-bake, the usual digestive cookies, ground walnuts, cream cheese, sugar, and honey. Let’s spike it a bit with lemon juice and, voila! It’s incredible!

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Ingredients Needed for Cucumber Walnut Cheesecake

3 ounces digestive cookies
3 tablespoons ground walnuts
½ cup melted butter
2 cucumbers, thickly sliced
1 tablespoon honey
1 tablespoon lemon juice
1 cup of sugar syrup
½ cup cream cheese
2 tablespoons powdered sugar

How to Make Cucumber Walnut Cheesecake

  1. Add the cookies and ground walnuts to the blender and crush them.
  2. Pour the melted butter and mix some more.
  3. Line a springform pan with parchment paper and add the mixture to it. Evenly spread it and press it gently.
  4. Refrigerate for 1 hour.
  5. Add the sliced cucumbers, honey, and lemon juice to the blender and mash them.
  6. Pour the sugar syrup and mix some more.
  7. Add the cream cheese and powdered sugar to a bowl. Mix until smooth.
  8. Add the cucumber mixture and mix some more.
  9. Pour this into the springform pan and refrigerate for 2 more hours.
No-Bake Chestnut Cake with Sea Buckthorn Syrup

No-Bake Chestnut Cake With Sea Buckthorn Syrup

Next time when you get chestnuts, don’t just simply throw them on a baking tray and roast them. Instead, peel them, boil them, and mash them. This way, you’ll have, together with sea buckthorn berries and walnuts, the main ingredients for an incredible no-bake cake.

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Ingredients Needed for No-Bake Chestnut Cake With Sea Buckthorn Syrup

14 ounces chestnuts, peeled
½ cup whipping cream
3 tablespoons powdered sugar
6 ounces mascarpone
1½ cups sea buckthorn berries
2-3 tablespoons honey
10-12 (digestive) cookies
2-3 tablespoons walnuts, crumbled
2 teaspoons of cocoa powder
2 tablespoons melted butter

How to Make No-Bake Chestnut Cake With Sea Buckthorn Syrup

  1. Fill a pot halfway with water and bring it to a boil.
  2. Add the chestnuts and boil them for 35-40 minutes.
  3. Add the whipping cream and 1 teaspoon of powdered sugar to a bowl. Mix until fluffy.
  4. Keep adding the mascarpone and 2 more teaspoons of powdered sugar. Mix some more.
  5. Add the buckthorn berries to a pot over low heat and crush them. Cook until the syrup starts bubbling.
  6. Stir in 1-2 tablespoons of honey and remove from heat.
  7. Strain the mixture, add the remaining honey, and cook for 2-3 more minutes.
  8. Add the remaining powdered sugar (2 tablespoons), stir it in, and remove from heat.
  9. Add the cookies to the blender and crush them.
  10. Add the walnuts, cocoa powder, and melted butter. Mix until even.
  11. Transfer the boiled chestnuts to a measuring cup and mash them.
  12. Add them to the whipped cream bowl. Mix until even.
  13. Line a springform pan with parchment paper and add the walnut-cookie mixture. Evenly spread it and press it gently.
  14. Layer the chestnut cream on top of it.
  15. Garnish with cocoa powder and top with sea buckthorn syrup.
Apple, Oat, and Raisin Silver Dollar Pancakes

Apple, Oat, and Raisin Silver Dollar Pancakes

People started eating silver dollar pancakes in the 19th century. It’s no problem if you make yours slightly larger than the original silver dollar. We did and we’ve decided to upgrade them with apple, raisins, and oat flakes. You can serve them with maple syrup or any other syrup of your choosing.

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Ingredients Needed for Apple, Oat, and Raisin Silver Dollar Pancakes

1 cup whole wheat flour
1 tablespoon quinoa flour
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons oat flakes
2 eggs
⅔ cup of milk
1 teaspoon honey
½ apple, shredded
1 tablespoon raisins

How to Make Apple, Oat, and Raisin Silver Dollar Pancakes

  1. Add the wheat and quinoa flour, the baking powder, cinnamon, and oat flakes to a bowl. Mix until even.
  2. Add the eggs, milk, and honey to a bowl. Beat them using a hand mixer.
  3. Gradually add the flour mixture and mix it in, using a spatula.
  4. Add the apple and raisins and keep mixing.
  5. Heat 1 teaspoon of oil in a pan over low heat, then add a tablespoon of mixture and flatten it a little.
  6. Fry it for 2-3 minutes on both sides, or until golden brown.
  7. Do the same for the remaining batter. You should get 10-12 mini-pancakes.
Chocolate cake for breaksfast

Researchers Agree! Eating Chocolate Cake for Breakfast Can Help You Lose Weight

Sure you know breakfast is the most important meal of the day. Today, you’ll find out why it’s also important to be the sweetest. Is eating chocolate cake for breakfast good for the waistline? A scientific study conducted by the University of Tel Aviv tested a hypothesis: eating chocolate cake for breakfast results in losing

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Pumpkin Puree Cake

Pumpkin Puree Cake

Lo’ and behold, ye pumpkin lovers! The mildly sweet mighty pumpkin is here with us again! This time not as a pie but in the form of a scrumptious cake. One flavored with vanilla, glazed with sugar, and topped with egg white foam, more sugar glaze, and chocolate syrup. Proceed!

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Ingredients Needed for Pumpkin Puree Cake

1 pound pumpkin puree
2 teaspoons vanilla extract
8 ounces flour
5 ounces sugar
½ cup water
2 tablespoons butter
⅔ cup whipping cream
egg white foam
chocolate sauce (for topping)

How to Make Pumpkin Puree Cake

  1. Add the pumpkin puree to a bowl. Season with vanilla extract and mix in the flour.
  2. Line a baking dish with parchment paper and transfer the mixture to it.
  3. Bake for 30 minutes at 360ºF/180ºC.
  4. Add the sugar to a pot over low heat.
  5. Add the water and caramelize the sugar.
  6. Add the butter and stir it in.
  7. Gradually stir in the whipping cream.
  8. Poke holes into the baked cake base and coat it with the sugar glaze (keep some for topping).
  9. Add a layer of egg white foam and evenly spread it.
  10. Top with the remaining sugar glaze and with chocolate sauce.
Orange, Apple, and Peanut Butter Cake

Orange, Apple, and Peanut Butter Cake

This is a rather simple cake, but in this and many other cases, simple is better. Apart from the usual ingredients, you would expect here, you’ll use peanut butter, a few digestive cookies, orange juice with orange peel, and, finally, apples. Interested, already?

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Ingredients Needed for Orange, Apple, and Peanut Butter Cake

2 egg yolks
3 tablespoons sugar
½ cup milk
2 teaspoons rum essence
1 teaspoon brown sugar
2 egg whites
¼ cup flour
4 digestive cookies
1-2 teaspoons powdered sugar
⅔ cup orange juice
1 tablespoon peanut butter
orange peel (from 1 orange)
2 apples, wedged

How to Make Orange, Apple, and Peanut Butter Cake

  1. Add the egg yolks and 1 tablespoon of sugar to a bowl and beat them using the hand mixer. Add the milk, rum essence, and brown sugar in the process.
  2. Add the egg whites and the second tablespoon of sugar to another bowl. Beat until firm.
  3. Mix in the beaten yolks, then gradually mix in the flour. Set aside.
  4. Add the cookies, powdered sugar, and 1 tablespoon of orange juice to the mixer. Mix until even. Add the peanut butter and mix some more.
  5. Line a springform pan with parchment paper and transfer the cookie mixture to it and evenly spread it.
  6. Pour the batter on top of it and bake for 30 minutes at 360ºF/180ºC.
  7. Pour the remaining orange juice into a pot over low heat. Add the apple wedges and 1/2 tablespoon of sugar. Cook until the sugar melts and bring it to a boil.
  8. Pick the cooked apples and set them aside.
  9. Add the remaining sugar to the pot and bring the syrup to a boil again.
  10. Use the syrup to glaze the cake.
  11. Sprinkle with cinnamon and top with the cooked apples wedges.
Coffee and Coconut Cupcakes

Coffee and Coconut Cupcakes

These cupcakes are coconut-themed, that’s for sure! We’ve used this tropical fruit as coconut sugar, coconut flour, flakes, oil, and coconut milk. A lot of coconut stuff, but that’s not all. Coffee grounds and almond flour also have their say in this.

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Ingredients Needed for Coffee and Coconut Cupcakes

½ cup coffee grounds
⅓ cup coconut sugar
⅓ cup coconut flour
salt
⅓ cup almond flour
⅓ cup coconut flakes
3 tablespoons cornstarch
1 teaspoon baking powder
⅓ cup coconut oil
½ cup coconut milk
1 teaspoon vanilla extract
5 stiff egg whites

How to Make Coffee and Coconut Cupcakes

  1. Add the coffee grounds, coconut sugar, coconut flour, a dash of salt, the almond flour, coconut flakes, cornstarch, and baking powder to a bowl.
  2. Whisk shortly.
  3. Keep adding the coconut oil, coconut milk, and vanilla extract. Mix until even.
  4. Add the stiff egg whites and mix some more.
  5. Transfer the mixture to cupcake forms.
  6. Add these to a baking dish and bake for 25 minutes at 360ºF/180ºC.
Spinach and Corn Pancakes

Spinach and Corn Pancakes

These pancakes are special, provided that you’re crazy about greenies and veggies, in general. So, besides flour, milk, egg, and baking powder, we used here sweet corn, baby spinach, onion, and garlic. You’ll love them.

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Ingredients Needed for Spinach and Corn Pancakes

7 ounces sweet corn
2 ounces baby spinach
2 garlic cloves, minced
1 spring onion, chopped
2 ounces flour
½ teaspoon baking powder
⅔ cup milk
1 teaspoon vegetable oil

How to Make Spinach and Corn Pancakes

  1. Add the sweet corn, baby spinach, garlic, spring onion, flour, baking powder, egg, and milk to the blender. Puree everything,
  2. Heat a pan over medium heat and coat it with vegetable oil using a kitchen brush.
  3. Start making pancakes from 1-2 tablespoons of mixture each. Fry them for 2 minutes on each side.
Red Velvet Cake

Red Velvet Cake

Although this cake has some cocoa in it, it is not about chocolate. The red velvet cake is a fluffy and creamy American dessert where cream cheese and buttermilk have the upper hand. We’ve used just a tad of harmless red food coloring and flavored the whole thing with lemon juice and vanilla extract.

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Ingredients Needed for Red Velvet Cake

1 tablespoon cocoa powder
¼ cup vegetable oil
2 teaspoons of vinegar
1 teaspoon red food coloring
7 ounces of butter
1 ¼ cups of powdered sugar
2 eggs
1½ cups of flour
1 teaspoon baking soda
salt
1 teaspoon baking powder
1 cup buttermilk
1 pound cream cheese
1 teaspoon vanilla extract
1 teaspoon lemon juice
raspberries for garnishing
strawberries for garnishing (halved)

How to Make Red Velvet Cake

  1. Add the cocoa, oil, vinegar, and food coloring to a small bowl. Mix until even. Set aside.
  2. Add 4 ounces of butter to the dough mixer bowl and start mixing. Gradually add 2/3 or 3/4 cup of powdered sugar and the eggs, too. Mix until even.
  3. Add the red-colored cocoa mixture and mix some more. Set aside.
  4. Strain the flour into the dough mixer bowl. Add the baking soda, salt to taste, and the baking powder. Start mixing. Gradually add the buttermilk and the red-colored cream in the process.
  5. Transfer this batter to two buttered 6 or 7-inch diameter springform pans. Bake for 25 minutes at 360⁰F/180⁰C.
Assemble the cake:
  1. Transfer one of the two cakes (after cooling) on the work surface and cut off their domes. Then cut each cake horizontally in half. Crumble the trimmed domes and/or one of the cake halves and set them aside. You are left with 3 or 4 cake halves, depending on how much crumbles you made.
  2. Spread about 1/3 of the cream cheese mixture on one cake half. Top with the other cake halves while coating their tops and sides with the remaining frosting.
  3. Garnish the cake with red crumbles, strawberries, and raspberries. Serve cooled.
Sweet Mini Pancakes

Sweet Mini Pancakes

It’s time for sweet treats. If you’re not looking for something terribly complicated these pancakes may suit you very well. We’ve made them really sweet and served them with an even sweeter sauce. You can also color them differently as we did.

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Ingredients Needed for Sweet Mini Pancakes

2 egg yolks
3 ounces sugar
1½ ounces butter
1 teaspoon baking powder
3/4 cup milk
7 ounces flour
2 teaspoons vanilla extract
2 egg whites
food coloring
salt
5 ounces powdered sugar

How to Make Sweet Mini Pancakes

  1. Add the yolks and sugar to a bowl. Mix until even using a hand mixer.
  2. Mix in 1 ounce of butter and the baking powder.
  3. Keep mixing while gradually adding most of the milk (save 1 tablespoon for later use), then do the same for the flour. Add 1 teaspoon of vanilla extract, too.
  4. Add the egg whites to a bowl and beat them using the hand mixer. Mix until firm.
  5. Transfer the beaten egg whites to the batter bowl. Mix them until even.
  6. Heat a few drops of oil in a pan over low heat. You can use the batter as is, or follow us strictly and portion the batter between 3 bowls, then coloring each one with different food colors.
  7. Pour the batter from each bowl into the pan and cook the 3 pancakes one after the other. Set them aside.
  8. Melt the remaining butter (2 teaspoons, or so) in a smaller pot over low heat. Stir in the remaining teaspoon of vanilla extract and also a dash of salt.
  9. Add the remaining tablespoon of milk and stir it in.
  10. Add the powdered sugar. Cook and stir vigorously until smooth. You can add food coloring into the mix if you want.
  11. Place the pancakes on the work surface and cut them into various shapes using cookie cutters.
  12. Serve them drizzled with the sweet sauce. You can garnish all with sprinkles.
Silver Dollar Pancakes

Silver Dollar Pancakes

Let’s make a few edible silver dollars but with a twist. Use almond flour, too, so they’ll get a certain nutty flavor. You can make your mini flapjacks of different sizes and arrange them however you want like we did. Use your imagination.

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Ingredients Needed for Silver Dollar Pancakes

2 egg yolks
10 ounces of cottage cheese
1 tablespoon sour cream
1 teaspoon melted butter
salt
1 teaspoon olive oil
¼ cup almond flour
½ cup flour
½ cup milk
2 egg whites

How to Make Silver Dollar Pancakes

  1. Add the egg yolks to a bowl and beat them.
  2. Add the cottage cheese, sour cream, melted butter, and olive oil. Season with salt and mix until even.
  3. Gradually add the almond flour and mix it in. Do the same for the plain flour.
  4. Keep mixing while gradually adding the milk. Set aside.
  5. Add the egg whites to a bowl and beat them until firm.
  6. Transfer the beaten egg whites to the batter bowl. Mix until even using a spatula then transfer the batter to a piping bag.
  7. Heat 1-2 teaspoons of oil in a pan over low heat, then add dollops of batter into the pan. Cook them on both sides until golden brown.
  8. You can serve them garnished with banana slices, berries, and various other fruits.
Chocolate Cake Bars with Vanilla Pudding Glaze

Chocolate Cake Bars With Vanilla Pudding Glaze

The chocolate cake bars are a classic sweet treat already, but you can always find new ways to make them better. In this case, for example, where we glaze the bars with vanilla pudding and garnish them with crumbled almonds and raspberries.

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Ingredients Needed for Chocolate Cake Bars With Vanilla Pudding Glaze

10 ounces chocolate, broken into pieces
7 ounces butter
5 ounces brown sugar
5 ounces sugar
7 ounces flour
2 tablespoons cocoa powder
salt
2 eggs
2 teaspoons vanilla extract
1 cup vanilla pudding, store-bought (for glazing)
almonds, crumbled (for garnishing)
⅔ cup raspberries (for garnishing)

How to Make Chocolate Cake Bars With Vanilla Pudding Glaze

  1. Melt the chocolate and butter together using the bain-marie method: fill a pot halfway with water, place a heat-proof bowl on top of it, add the chocolate and butter and heat them while constantly stirring.
  2. Remove the chocolate mixture bowl from heat, add the brown and white sugar to it and stir in until even. Set aside.
  3. Add the flour and cocoa powder to a bowl, season with salt and mix until even. Set aside.
  4. Transfer the chocolate mixture to the dough mixer bowl and start mixing. Gradually add the eggs, vanilla extract, and flour mixture. Mix until even.
  5.  Line a baking dish with parchment paper and transfer the mixture to it. Bake for 40 minutes at 360⁰F/180⁰C.
  6. Cut the cake into bars, glaze them with vanilla pudding and garnish them with crumbled almonds and raspberries.
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