Tag Archives: easy

Rich and Juicy Apple Strudel Recipe – Quick to Make and Oh-So Easy!

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This homemade apple strudel recipe is as easy as it gets, but it tastes so rich and full of flavour you’ll be addicted after your first bite! The store bought phyllo dough helps to make it a quick dessert that takes minutes to make. Just mix up the ingredients, spread them onto the dough sheets and roll em’ up. It’s that easy. What made me fall in love this is really basic recipe (only 6 ingredients!) is that it tastes so juicy and full of flavour. This strudel is not dry and flakey like those you have tasted in the past. It is moist, rich, and jam-packed with nutritious apples. I know you will love it! 

Fast and Easy Apple Strudel Recipe

Fast and easy homemade apple strudel. So moist and jam-packed with lovely apples!

Ingredients:
 
  1. 500g package of phyllo dough
  2. Oil for oiling phyllo dough
For Filling
 
  1. 1 large egg
  2. 8 apples, peeled and grated
  3. 200 ml of sugar
  4. 1 tbsp ground cinnamon
  5. 2 tsp vanilla extract or 1 package of vanilla sugar
  6. 2 tsp baking powder
Instructions:
 
  1. Preheat oven to 200 C or 392 F. Mix all filling ingredients together in a large bowl. Using a pastry brush, evenly oil pastry sheets and stack three on top of eachother. On the third one spread an even amount of filling and roll up. Keep repeating until you have used up all the filling and pastry sheets.
  2. In a well oiled pan, arrange the strudel in a swirl and bake for 25-30 minutes.
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Rustic Carrot Cake Loaf with Coconut Yogurt Icing

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Introducing a new twist on grandma’s carrot cake featuring coconut yogurt frosting! How neat is that? Enjoy a delicious and moist combination of carrots, raisins, coconut, yogurt, and a tasty blend of spices – all guilt free! I never attempted to make frosting using yogurt, but after whipping up this creamy coconut dream, I will definitely never go back to sugar-based icings. This is a lot healthier than butter/sugar and it tastes almost exactly like I’m eating cream cheese frosting!

I have to admit I was a little worried about making this cake, but in the end it turned out beautifully. To decorate I used toasted coconut, which really gave it a kick! The next time I make this cake I will try adding some toasted walnut to the batter to give it a little more crunchiness. I also think if I added some pineapple it would turn from rustic to tropical! 

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

Rustic Carrot Cake Loaf with Coconut Yogurt Icing

 
Milk-free, eggless carrot cake loaf with coconut yogurt frosting!
 
Ingredients:
 
For Cake
 
  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1 tsp baking soda
  4. 1⁄2teaspoon salt
  5. 2 tsp ground cinnamon
  6. 1⁄2 teaspoon ground nutmeg
  7. 3/4 cup grated carrot
  8. 1⁄2cup raisins
  9. 1⁄4 cup vegetable oil
  10. 1 tsp white vinegar
  11. 1 cup water
For Coconut Yogurt Frosting
 
  1. 2 packages of Greek yogurt (10 oz each)
  2. 1/2 cup powdered sugar
  3. 3/4 cup shredded coconut, sweetened
  4. 1 tablespoon vanilla extract
  5. Toasted coconut for garnish
Directions:
 
To Make Cake
 
  1. Preheat oven to 180C and grease and flour a loaf pan. Mix all ingredients together with a wooden spoon until everything is well combined.
  2. Pour into pan and bake for about 20 mins or until toothpick comes out clean.
To Make Icing
 
  1. Pour Greek yogurt into a large bowl. Using an electric mixer mix 1/2 cup powdered sugar 1 tablespoon vanilla extract. Beat on high for 1 minute then add 1/2 cup shredded coconut and continue to beat for another minute. Refrigerate for at least 30 minutes to help thicken the icing.
To Assemble
 
  1. Make sure your cake is cooled down completely! Slice the cake in half and slather on a generous amount of frosting. Leave enough for the top of your cake and garnish with toasted coconut.

Whipped Cream Raspberry Pancake Cake

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whipped cream raspberry pancake layer cake recipe easy summer crepe cake better baking bible blog refresing fruit strawberriesPANCAKES WITH WHIPPED CREAM AND RASPBERRIES / CHARLOTTA WASTESON / CC BY

What a fun summer dessert the whole family can make! This cake is made from stacked thin pancakes also known as crepes and smothered with whipped cream and raspberry jam. It’s a no-bake cake that’s so simple to make yet it’s delicious and a wonderful spin on regular cake. If you don’t have raspberries on hand, you can always use strawberries and strawberry jam. Love chocolate? Sneak a few Nutella smothered pancake layers inside!

Whipped Cream Raspberry Pancake Cake

 
Easy summer dessert using pancakes, whipping cream, and jam!
 
Ingredients:
 
For Crepes
 
  1. 2.5 cups white flour (or 1 cup whole wheat flour, + 1.5 cups white flour)
  2. 2 cups milk
  3. 2 eggs
  4. ½ cup water
  5. 1 tbsp oil
For Filling
 
  1. Whipped Cream
  2. Raspberry Jam
  3. Fresh Raspberries to decorate

Directions:

To Make Crepes
 
  1. In a mixing bowl, beat eggs and milk. Slowly mix in flour, water, then oil.
  2. Heat a crepe pan on medium heat and add ½ tbsp. of oil. Pour in ½ cup of crepe batter, tilt pan to swirl around batter and make sure the crepes are thin!
  3. Let each crepe cook for a minute, flip over and cook for 30 seconds.
  4. Remove and stack on a plate.
To Assemble Cake
 

Slather raspberry jam on first layer, stack with second crepe and slather on whipping cream. Repeat until you run out of crepes. Frost the top layer with whipping cream and decorate with fresh raspberries.

Notes

I like to spice up my crepes so I add a dash of cinnamon and ground flax seed!

Royal Victoria Sponge Cake With Strawberries

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royal victoria sponge cake strawberries filling jam recipe easy summer light pound cake better baking bible blog brithday castar sugar creamyVICTORIA SPONGE CAKE / DREW LEAVY / CC BY 

A sponge cake fit for royalty! This delicious sandwich-like cake is light, fluffy, and the perfect simple dessert to make if your in a rush. Sandwiched between vanilla frosting and strawberry jam, it’s a no-fail cake that looks impressive and expensive. Have guests coming over? Make this cake to blow them away, without the need of any special ingredients or baking skills!

Royal Victoria Sponge Cake With Strawberries

Ingredients:

For the Cake
 
  1. 150g sugar
  2. 175 butter
  3. 3 eggs, beaten
  4. 1 3/4 cup flour
  5. 1.5 tsp baking powder
  6. 1 tsp salt
For the Frosting
 
  1. 150 icing sugar
  2. 75g butter
  3. 1 tsp vanilla
  4. 3 tbsp strawberry jam
Directions:
 
To Make Cake
 
  1. Preheat oven to 356F. Grease and line with parchment paper two 7″ cake pans.
  2. Whip together butter and sugar until light and fluffy. Slowly add in eggs and keeping beating/
  3. Fold in flour into butter mixture and pour the batter into the two pans. Bake for about half an hour. Cool in pans for 10 minutes before turning out onto wire rack.
To Make Frosting and to Assemble
 
  1. Whip together butter, sugar and vanilla. Spread icing onto cake layer, leaving a bit for the top of the cake. Spread strawberry jam over icing and sandwich together layers. Place a blob of icing in the center at the top of the cake and decorate with strawberries.

Chocolate Oatmeal Banana Bread – Eggless, Milk and Sugar Free!

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Eat up this delicious banana bread thats totally eggless, milk-free, and sugar free! I’ve yet to meet a soul that doesn’t like this banana bread, it’s been a signature treat of mine for years and never disappoints. What I love about this bread is that it’s guilt free and super filling. Whole wheat flour (or all purpose flour depending on your preference) and oatmeal provide you with loads of fibre and energy, making it the perfect breakfast or snack option. It’s also great for those on a diet that are looking for a filling, low-fat dessert.

The bread is also very moist and dense, so it doesn’t dry up and can hold at room temperature for quite a while (although because of it’s deliciousness I don’t think it will last very long!). The secret to it’s moist-ness is the yogurt as well as the creamy bananas – make sure to use ripe bananas, the riper the better!

I personally love this bread once it’s cooled down, but you can definitely eat it straight out of the oven or even warm it up in the microwave. Now who can resist melted, gooey chocolate?

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

 

Chocolate Oatmeal Banana Bread – Eggless, Milk and Sugar Free! 

 

Ingredients:
 
  1. 2 cups All purpose flour
  2. 1 cup fine oatmeal
  3. 1 tsp baking soda
  4. 2 tsp baking powder
  5. 1/8 tsp salt
  6. 1 tbsp cinnamon
  7. 1/4 cup oil
  8. 2 tsp vanilla extract
  9. 4 ripe bananas
  10. 1.5 cups water/yogurt mixture (container of 200g plain yogurt mixed with water and 1.5tbsp of vinegar)
  11. 100g dark chocolate, chopped into small bits
Instructions:
 
  1. Preheat the oven to 180 C and greese a loaf pan.
  2. Mix together flour, oatmeal, baking soda, baking powder, salt, and cinnamon.
  3. Mix yogurt/water mixture together with oil, mashed bananas, and vanilla extract. Combine with the dry ingredients and mix until all lumps disappear. Now fold in the chopped dark chocolate.
  4. Pour into loaf pan and bake for about 60 minutes or until a toothpick comes out clean.
Notes
 
  1. I’m a big fan of walnuts, you can also mix in about a cup of walnuts along with the chocolate, making it even more dense and filling! Or you can even omit the chocolate and add in chopped apples and raisins!

Simple Dairy Free Eggless Oatmeal Waffles Recipe

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This basic waffle recipe is so customizable and so easy to make! It contains no eggs or dairy whatsoever and makes the perfect breakfast fix or even dessert. It’s also quite cheap to make considering you do not need to buy eggs or milk, and perfect for people with intolerances. I make these waffles for breakfast and slather on honey, maple syrup, or my favorite fruit jam.

I have also made them for dessert by pilling up a few scoops of icecream, slicing some fresh fruit, sprinkling shredded walnuts and topping it off with chocolate sauce. You can also add in chocolate chips, or frozen blueberries to make blueberry waffles – just make sure to coat them with a little bit of flour before folding them into your completed batter. Whatever your taste, have a little fun and experiment – I’d love to see what you come up with!

So Easy Healthy Oatmeal Waffles

 
Ingredients:
 
  • 1 1/4 cup water with 1 tsp white or apple cider vinegar
  • 1/4 cup olive, canola or melted coconut oil
  • 1/4 cup maple syrup, agave nectar, or honey
  • 1/2 cup gluten free rolled oats
  • 1 3/4 cups white flour
  • 1 1/2 tsp baking powder
  • pinch sea salt
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
Instructions:
 
  • In a small bowl, combine water and vinegar mixture with oil, and your choice of syrup (agave nectar, maple syrup, or honey). Whisk together and set aside.
  • Add dry ingredients including the vanilla extract to a large mixing bowl and whisk until well combined.
  • Add wet ingredients to dry and mix until well incorporated and let it stand for about 5 minutes until your waffle iron is preheated.
  • Pour batter into waffle iron and cook for approximately 5 minutes. Remove and place on a baking rack, but do not stack the waffles or else they will get mushy!
  • Serve immediately with drizzled honey, maple syrup, or even ice cream, Nutella, fresh fruit and chopped nuts.
Notes
 
  • To store, place in freezer bags and put in the freezer. Reheat by placing in the toaster. You can keep them in the freezer for a couple of months.

Granny’s Mini Pecan Pie Tarts

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healthy grannys mini pecan pie tarts recipe easy better baking bible blog nuts walnuts muffin cups cupcake fall recipe snack butter easyPECAN PIE CLOSE-UP / SEA TURTLE / CC BY , IMG_5886 / ISABELLE / CC BY

Calling all nut lovers – satisfy your sweet tooth this season with you very own homemade pecan pie tarts! You shouldn’t have to settle for only a slice of pecan pie when you can have your very own mini-pecan tarts overloaded with healthy nuts and a gooey mixture of brown sugar, butter, eggs and vanilla. These pecan pie tarts are hands down my favorite dessert and make the perfect treat to toss in a zip-lock bag and take with you on the go. You can even make this recipe in advance and display the tarts on tiered cupcake holders for an elegant presentation and a warm welcome to the upcoming season. If you are looking for a Thanksgiving dessert or a mini gift for x-mas, I would definitely have these tarts at the top of my list. 

Granny’s Mini Pecan Pie Tarts

Yields 12
These mini pecan tarts are easy to make desserts and make great snacks to take to school or to the office!
 
 
Ingredients:
 
For Pie Tarts
 
  1. 2 (3-ounce) packages cream cheese, softened
  2. 2/3 cup unsalted butter, softened
  3. 2 cups all-purpose flour
  4. 1/2 teaspoon salt
  5. 1 cup chopped pecans
For Filling
 
  1. 3 large eggs, beaten
  2. 1 cup firmly packed dark brown sugar
  3. 3/4 cup light corn syrup
  4. 2 tbsp butter, melted
  5. 1 teaspoon vanilla extract

Instructions:

To Make Pie Tarts
 
  1. In a medium bowl, beat together cream cheese and 2/3 cup butter at medium speed. Beat in flour and salt until combined and divide the dough in half. Flatten each half into a circle about 1 inch thick, wrap in plastic wrap and let it chill for 1 hour.
  2. Shape dough into 2-inch balls and flatten them. Place each into in 3-inch muffin cups, forming each into a shell and letting it form a lip above the cups. You can use a fork to press into the edges to make little decorative lines. Sprinkle pecans evenly in pastry cups.
To Make Filling
 
  1. Whisk together eggs, brown sugar, corn syrup, butter, vanilla extract and salt until blended.
  2. Pour mixture evenly over pecans until pastries are full. Bake at 350F for 30-35 minutes or until set.