Babka Bread w/ Cinnamon Walnut filling

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Babka Bread w/ Cinnamon Walnut Filling

  • Servings: Makes 1 9x5 loaf pan
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Ingredients:

For the dough:

  • 1/2 cup (118 ml) whole milk
  • 1/4 cup (85 grams) honey
  • 1/2 cup (113 grams) unsalted butter
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 envelope (2 1/4 teaspoons, 7 grams) active-dry yeast
  • 2 large eggs

For the filling:

  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 3/4 cup (160 grams) light or dark brown sugar, packed
  • 2 cups (226 grams) Diamond of California Chopped Walnuts, finely chopped
  • 1 teaspoon ground cinnamon

Directions:

  1. To prepare the dough: Combine the milk, honey and butter in a small saucepan set over medium heat. Warm just until butter is melted. Remove from heat and let cool 5 minutes, or until it is between 120-130 degrees F.
  2. In the bowl of a stand mixer fitted with a dough hook (you can also use a large bowl and mix by hand), combine 2 cups of the flour, the salt, cinnamon and yeast. Add the milk mixture and mix until smooth. Add the eggs one at a time, mixing after each.
  3. Add the remaining flour a few tablespoons at a time, letting it incorporate into the dough before adding more. When all the flour has been added, the dough should be very soft, but still clear the sides of the bowl. If necessary, add a few more tablespoons of flour. Continue to knead the dough for about 5 more minutes until it’s smooth and elastic.
  4. Carefully place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Gently punch down the dough to release gases and knead a few more times by hand.

To assemble the stuffed challah:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, combine the butter, brown sugar, walnuts and cinnamon and mix until smooth. Mixture should be crumbly. Set aside.
  2. Meanwhile, line an 8½ by 4½-inch loaf pan with parchment paper, allowing the excess to hang over the edges.
  3. Punch down the dough on a lightly floured work surface. Roll out the dough to a 20 by 14-inch rectangle. Spread filling over the dough, leaving a ½-inch border around the edges. Working from the short side, roll the dough into a cylinder and pinch along the seam to seal.
  4. Position the cylinder seam side up and roll back and forth until stretched to 18 inches long.
  5. Gently twist the double cylinder twice to form a double figure eight. Place the shaped dough seam side down in the prepared pan, cover loosely with plastic wrap and let rise at room temperature until it doubles in size, about 1 hour.
  6. Meanwhile, preheat oven to 350 degrees F. Make an egg wash with 1 large egg and a teaspoon of water and brush on the loaf. Bake until golden, about 35-40 minutes. Let cool 15 minutes before transferring from sheet pan. Bread is best the day it is baked, but will keep in an airtight container for a few days.

Recipe inspired by Bon Appetit

Vegan Lemon Poppy Seed Cake

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I think I might have tried my first lemon poppy seed muffin from a Magnolia Bakery down in Chicago last year during my summer vacation. I fell in love with the soft/moist texture and the refreshing taste from the lemon in the muffin. From then on, I declared that my favorite dessert pairings was lemon and poppy seeds.

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Obviously, the macarons that I decorated on top of this cake is NOT vegan. I just wanted something to put ontop of the cake to make it presentable and with my luck, I ran out of fresh fruits. So, besides the macarons, this cake is 100% vegan.IMG_1160 IMG_1161 IMG_1166

Vegan Lemon Poppy Seed Cake

  • Servings: Serves about 8
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For Lemon Poppyseed Cake:

  • 2⅔ cup unbleached cake flour (not all-pupose or else it will be very dense)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cups vegan cane sugar or turbinado sugar
  • 1¾ cup almond milk or soymilk mixed with 2 tsp vinegar. Set aside five minutes to curdle.
  • ¼ cup lemon juice
  • ¼ cup poppy seeds
  • Zest of two lemons
  • 1 tsp pure vanilla extract
  • 1 cup (2 sticks) of vegan “butter” like Earth Balance or Crisco Vegetable Oil Shortening, at room temperature

For the Lemon Cream Cheese Frosting:

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer
  • yellow gel food coloring

Directions:

  1. To make the cake: Cream together the sugar and “butter” in a stand mixer or hand mixer fitted with a wisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing.
  2. Mix the lemon juice, zest, vanilla extract and almond milk.
  3. Sift into a bowl the flour, salt, baking soda, and baking powder.
  4. Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, then scrape down the sides of the bowl to ensure everything’s integrated.
  5. Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
  6. Oil and flour five, 6 inch circle pans (or 3 9 pinch pans but bking times will varey). Pour the cake batter into the pans evenly and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the cake comes out dry. Let the cake stand in the bundt pan on a rack for 10 minutes, then unmold. This cake unmolds easily, but if you need help run a knife lightly and carefully around the edges.
  7. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the lemon zest, vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Divide the frosting in half and add about 6 drops of yellow gel food coloring into one of the divided frosting and set both the white and yellow frosting aside.
  8. To assemble cake: Use a long shape knife (preferably serrated) to carefully trim the tops of the cake to ensure they are level. Flip your cake layers upside down before assembling.
  9. Place one layer on your cake stand and use an offset spatula to spread a layer of frosting over the top of the cake. Repeat with remaining cakes.
  10. Crumb coat cake with some of the icing and then chill for about half an hour.
  11. Using an offset spatula, alternately swirl blobs of plain white icing and the colored yellow icing over the surface of the cake. Top cake with whatever you life such as fresh fruits, sprinkles, or just leave it plain. Chill to allow icing to set.
  12. Remove from the fridge at least 30 mins before serving to allow cake to come back to room temperature. Can be stored in the fridge in an airtight container for several days.

from Who8theCake.wordpress.com

Ice Cream Cone Rainbow Cupcake

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Ice Cream Cone Rainbow Cupcakes

  • Servings: Makes 24 cupcakes
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Ingredients

  • 1 box Betty Crocker SuperMoist Vanilla cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 24 flat-bottom ice cream cones
  • Red, yellow, green, and blue food coloring.
  • 1 to 2 containers Betty Crocker™ Rich & Creamy frosting (any flavor)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. Make cake batter as directed on box. Divide batter evenly among four small bowls and color each different bowl with red, blue, yellow, and green food coloring (about 5-6 drops of food coloring). Add teaspoonful of each color into your ice cream cone until it is about 2/3 full. Carefully place your ice cream cone into each of the muffin cup in your muffin pan.
  3. Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Vegan Tiramisu “Cheesecake” Bars

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Ever wanted to eat a dessert without feeling guilty afterwards? Well here is the perfect recipe for you to curb those sugary needs. These vegan tiramisu cheesecake bars are absolutely delicious, creamy, and chocolatey. Leaving you feeling satisfied without ruining your plan to a bikini bod this summer.

What’s the secret ingredient for this vegan “cheesecake”?

Tofu.

Yes. I said it.

Tofu.

Who would have thought haha. But no one would ever suspect a thing. Which is a perfect solution to get the kids to eat something nutritious for them. Happy eating~ 🙂

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Vegan Tiramisu Cheesecake Bars

  • Servings: serves about 8
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Ingredients:
For the Brownie:

  • 1 cup oat flour (I grind my own old fashioned Oats)
  • 1/2 cup coconut flour (or cashew flour or light/medium GF flour)
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 cup + 2 Tbsp non dairy milk (I used soy milk)
  • 1/2 cup maple syrup
  • 2/3 cup 70% Dark Chocolate Theo bar (1.5 oz – 42 gms) or vegan chocolate chips
  • 2 Tbsps flaxmeal
  • 2 tsps vanilla extract
  • 2 tsps instant coffee
  • 1/4 tsp salt
  • 1/4 cup Tbsp oil
  • 1/2 cup ground raw sugar (1/4 cup for less sweeter)
  • 1/2 cup vegan chocolate chips (optional)

For the Cheesecake:

  • 16 oz package firm tofu
  • 1/4 cup coconut flour (or 2 Tbsps cornstarch)
  • 1/4 cup oil
  • 6 Tbsp ground raw sugar
  • 2 tsps vanilla extract
  • 1 tsp lemon juice
  • 1/3 tsp salt

Directions:

  1. For the brownie layer: In a bowl, combine and mix together the oat flour, coconut flour, cocoa power, and baking powder. In a medium heat proof bowl, heat the non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal until the chocolate melts. Add in the vanilla, instant coffee, salt, oil, and the sugar into the chocolate mixture. Add the wet mixture into dry and mix to combine. Mix in 1/2 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined 8×8 square pan. Spread it using a spatula to a level it. Reserve a Tablespoon of the batter to make swirls on top(optional).
  2. For the cheesecake layer: Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the tofu, coconut flour, oil, and sugar together together in the blender. Taste and adjust/add lemon juice and salt to preferred tang/cream cheese-y taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
  3. If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
  4. Bake at preheated 350 degrees F for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden brown. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
  5. Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice.

Chocolate Ice Cream w/ Cookie Dough Chunks

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Chocolate Ice Cream w/ Cookie Dough Chunks

INGREDIENTS:

For the chocolate ice cream:

  • 2/3 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 egg yolks, beaten
  • 2 2/3 cups heavy cream
  • 1/3 cup semisweet chocolate chips

For the cookie dough chunks:

  • ½ cup unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • ½ cup miniature semisweet chocolate chips

DIRECTIONS:

  1. For the cookie dough chunks: Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days.
  2. For the chocolate ice cream: In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
  3. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Add in chunks of cookie dough into the ice cream and gently fold it in. Freeze in canister of ice cream maker according to manufacturer’s instructions.

Adapted and slightly modified from All Recipes

Strawberry Cream Cheese Tart

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Strawberry Cream Cheese Tart

  • Servings: serves about 8
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For the crust:

  • 1 large egg yolk
  • 1 tbsp. heavy cream
  • ½ tsp. vanilla extract
  • 1 ¼ cups all-purpose flour, plus more for dusting the work surface
  • 2/3 cup confectioners’ sugar
  • ¼ tsp. salt
  • 8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the raspberry cream filling:

  • 1/2 cup sugar
  • 2 large egg whites
  • 11 tbsp. unsalted butter, at room temperature
  • 3 tbsp. strained raspberry puree
  • 1/4 tsp. vanilla extract
  • Pink gel icing color (optional)

For the filling:

  • 8 oz. cream cheese, softened
  • ½ cup confectioners’ sugar, sifted
  • ½ tsp. vanilla extract
  • 2 tbsp. milk or cream

For topping:

  • Fresh strawberries, sliced (approximately 12 oz.)

DIRECTIONS

  1. To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
  2. Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
  3. Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.
  4. To make the raspberry cream filling, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I use my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed. If desired, tint with pink icing gel to achieve your desired shade.
  5. To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the vanilla and milk or cream. Spread the cream cheese mixture over the cooled ganache in the tart shell. Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Chill until ready to serve.

Raw Vegan Cookies n’ Cream Cheesecake

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Who knew that a raw vegan cake can be so delicious?! It may look and sound odd at first, BUT, it takes just as delicious as the regular Oreo cheesecake. Maybe even better because it obviously is healthier and contains fewer calories/fats than the regular cheesecake. I recommend keeping the cheesecake in the freezer and serve it very cold and solid because once it comes to room temperature, the raw cheesecake starts to get mushy in texture. Unless you like that sort of thing. Happy Eating~ 🙂IMG_0870 IMG_0872 IMG_0878 IMG_0880

Raw Vegan Cookies n' Cream Cheesecake

  • Servings: makes one 6 inch cheesecake
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Ingredients

For the Crust:

  • 2 tbsp cocoa powder or cacao powder
  • 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
  • 1/2 cup shredded unsweetened coconut (See nutrition link below, for substitutions)
  • 1/8 tsp salt
  • 1/2 cup pitted dates (8 small dates)

For the Filling:

  • 1 cup raw cashews or macadamia nuts (120g)
  • 1/8 tsp salt
  • 1/2 tsp pure vanilla extract
  • 3/4 cup water
  • sweetener of choice (such as: pinch stevia extract, or 1/2 cup dates, or 3 tbsp pure maple syrup or powdered sugar)
  • 4-6 Oreo cookies

Directions

  1. For Chocolate Pie Crust: Combine all ingredients in a food processor and blend. Then transfer to an 6-in baking dish. Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.
  2. For the cookies n’ cream cheesecake: In a bowl, cover the cashews with water and let sit at least 8 hours, but no longer than 12. Drain.
  3. Combine the drained cashews with the salt, vanilla, sweetener, and 3/4 cup water, and blend until smooth. (Blend a full minute if you have a Vita-Mix. This can technically be done in a non-high-powered blender if you blend a very long time, but I don’t know that it will ever be as smooth.)
  4. Add the chocolate cookies and blend again, just enough to crush the cookies. Pour into the prepared 6 inch cheesecake pan and freeze to set.
  5. This healthy and vegan pie is best kept in the refrigerator. Or you can freeze it, but be sure to thaw fully before serving. Serves 6-8. If you want a pie deeper than the one in the photos, you can easily double the recipe.

Adapted from Chocolate Covered Katie