This simple sheet cake makes the perfect dessert for a lazy sunday morning. My fave blogger and dear friend Silvia from Secrets of the Old Country just started a new blog and used this as her first recipe to welcome the new site. She would love to share with you this delicious and super easy-to-make cake that takes just minutes to whip up but tastes oh-so-good! Trust me – you won’t be disappointed!
Easy Sour Cherry Yogurt Coffeecake
Easy sheet cake made from canned sour cherries and plain Greek yogurt with a lemon-y taste!
Hi all! It’s Silvia from Secrets from the Old Country and today I have the pleasure of sharing one of my favorite go-to dessert recipes with you.
This recipe is actually a rather recent discovery—there’s been a trend developing on Pinterest of cookies and blondies that are made with chickpeas instead of the usual butter, flour, sugar… I was skeptical at first, but knew I had to try it. Let’s just say that my doubt disappeared the second I tasted the batter. I’ve made them on a few separate occasions in just the last month, and they’ve been a hit every time.
Amongst the fact that they’re high in protein and gluten-free, I really like the density of this recipe. I often find that when baking healthier desserts, it becomes very obvious in the taste and texture that you’ve given up something delicious and fattening for something sad and not-so-yummy.
Another nice thing about these is that you can switch up some of the ingredients—swap the peanut butter for hazelnut butter or almond butter; add some cocoa powder into the mix; use the sweetener of your choice and put as much as you like (agave syrup works well).
Gluten Free Chickpea Chocolate Chip Blondies
Gluten free brownies made from chickpeas, peanut butter, honey, and delicious chocolate chips.
- ¾ cup peanut butter (crunchy or smooth; I used crunchy for some texture)
- ½ cup honey
- 1 tsp vanilla extract
- ½ tsp baking soda
- pinch of salt
- 1 cup semi-sweet (dairy-free) chocolate chips + more for topping
1. Preheat the oven to 350 degrees F (175C). Grease and flour a baking pan (I used a round 9” pan. The batter will rise slightly so choose one accordingly) using coconut oil and coconut flour (or some other dairy/gluten free alternative).
2. Purée the chickpeas with the egg and the egg whites using a blender or food processor.
3. Combine the puréed chickpea mixture with the peanut butter, honey, vanilla extract, baking soda, and salt.
4. Fold in the chocolate chips, then spoon the mixture into the baking pan.
5. Bake for approximately 30-35 minutes, until a toothpick inserted into the center comes out clean.
6. Let it cool for a few minutes before cutting, then serve warm (and perhaps alongside some “ice cream” made of puréed frozen bananas).
If you plan on keeping these around longer than a couple of days, store them in the fridge. Also note that they freeze wonderfully!
Would you ever believe how fun this Easter chocolate candy is to make? Malted eggs, crispy Easter bunnies, and chocolate covered marshmallows, are just some of the few surprises this recipe has to offer. If you are scouting a cool recipe for the spring break, this heavenly chocolate Easter bark should be at the top of your list. To make things even better for chocolate lovers, it includes only one ingredient: chocolate! If you are a fan of nuts, adding some chopped walnuts or even raisins to the mix would be just as delicious as well.
Photos: Blooming on BainBridge
Easter Bunny Chocolate Candy Bars
Candy bark filled with a mixture of chopped easter candy and melted white chocolate.
1. Roughly chop all of your chocolate and candies into chunks.
2. Prepare a 9x11 baking sheet by lining it with parchment paper.
3. Take a medium size microwave safe bowl and spray it with oil to help the chocolate pour smoothly. Place the chopped white chocolate in the bowl and microwave for 30 seconds. Stir and microwave again for 30 seconds until melted.
4. Pour and spread the melted chocolate onto the parchment paper. Scatter all of the candies onto the white chocolate and place in the fridge for a few hours until hard.
5. Transfer to a cutting board and cut the bark into pieces.
Remember Passion Flakie? I used to LOVE these back in elementary school, but since than have opted for a more healthier alternative by making them at home myself! Nothing can compare to making your own delicious dessert and knowing exactly what and how much of everything goes inside it. These are extremely easy to make and can be made from a store-bought or homemade puff pastry. The original Flakie is filled with raspberry and apple filling, but we chose strawberry instead. You can easily alter the filling to your liking. And one more thing: we warn you, you won’t be able to eat just one!
Photo: Modern Mami
Passion Flakie Recipe - Strawberries and Cream
Delicious puff pastry dessert made from strawberries and cream cheese!
I like to call this cake my “bird feeder cake” since it’s loaded with sunflower seeds, hemp seeds, honey, and rose hip which make it the ideal cake to celebrate the spring season. You all know how much I love no-bake recipes right? Well this cake doesn’t require any baking whatsoever, just make sure to have that freezer all revved up!
Photos: Green Kitchen Stories
Spring Flower Cake with Honey and Seeds
A no-bake cake filled with various spring seeds, nuts, and flavours like honey and vanilla.
- Edible Fresh Flowers (Calendula, Roses, Rosehip, Dandelions, Carnations, Lavender, Cornflowers, Pea flowers, Day Lilies, Chamomile)
To Make Crust
In a blender, blend nuts and seeds for 1 minute. Blend in dates, coconut oil and sea salt until well combined. In a 8-inch non-stick spring form pan, flatten mixture to the bottom and place in fridge to chill.
To Make the Filling
1. In a small saucepan on low heat, warm coconut oil and honey until liquid, whisk together.
2. In a clean blender, blend cashews, lemon juice and zest, vanilla, coconut oil, honey and rosehip on high until smooth.
3. Pour filling over the crust and place in freezer for 30 mins.
To Make Topping
In a clean blender, blend pomegranate seeds, raspberries and lime juice until smooth. Pour topping on top of cashew filling and return to freezer for 30 mins.
Remove from freezer 30 mins before eating and decorate with fresh flowers. Run a sharp knife under hot water to slice cake.
Walnuts and honey are a famous holiday favorite, but I certainly like to make desserts using those ingredients just about any time of the year! This Russian layer cake sure looks impressive, but doesn’t require any special skills to make or decorate. Toasted nuts add a little crunchy flavor and the whole cake cake actually needs to stand for 12 hours before being ready to serve for the dough to harden. This recipe should be interesting for most…
Photos: Food to Warm the Soul
Russian Honey Walnut Caramel Cake
A rich, Russian layer cake filled with light cream topped with toasted nuts.
1. In a pot add butter, honey, sugar and eggs and mix well until foaming starts. Add baking soda, and vinegar.
2. Cook over low heat, and stir constantly until the mixture reaches a dark color. Remove from heat and allow to cool.
3. Add flour to mixture and knead until a dough forms. Cut dough into five equal parts and use a roller to roll out the dough.
4. Preheat the oven to 375F and place the rolled out dough (about 25cm in diameter) onto a baking tray. Bake for 20-25mins.
5. Right after taking dough out of the oven, place on the counter and place a plate of about 20cm in diameter on top. Use a knife to cut around it into a circle, set aside to cool. Place the crumbs into a bowl.
6. Lightly toast nuts in a frying pan until slightly browned, set aside to cool.
7. Using an electric mixer, whip double cream and add in sugar and lemon juice, reduce speed.
8. Divide cream into 5 parts and spread onto one layer of the cake. Stack the next layer and spread another layer of cream, repeating until all layers are used up. Press down slightly.
9. Evenly spread cream over the sides and top of the cake. Sprinkle the cake crumbs, mixed with nuts. Allow the cake to cool for 12 hours.
Looking for a quick breakfast fix? Instead of making plain old French toast, mix it up a bit with cinnamon croissants French toast style smothered in butter, maple syrup and strawberries! To garnish spritz a bit of whipped cream and add a cherry on top – it’s optional!
Photos: The Pioneer Woman
Cinnamon French Toast Strawberry Croissant
These croissants are easy to make but look so impressive and are a really delicious fix for breakfast!
2. In a small bowl, whisk eggs, half-and-half, sugar, cinnamon, and vanilla. Take each croissant half and dunk it in the mixture so that it is fully drenched in the egg mixture. Place on a plate and set aside.
3. Use a nonstick pan and heat it over low heat, melting a small amount of butter. Place croissants in pan as much as can fit - preferably cut side down and increase heat slightly.
4. Cook croissants for about 3 mins until golden brown and flip. Cook for another 2 mins and then remove from pan.
5. To serve, smother with butter, maple syrup, strawberries, and a squirt of whipped cream!