Author Archives: Better Baking Bible

Watermelon Cucumber Salad with Feta Cheese and Olive Oil

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watermelon summer salad recipe feata cheese cucumbers easy low calorie diet gluten free seasoning bbq ideas snack fruits

Refreshing, juicy and thirst quenching, this watermelon cucumber salad is loaded with flavour and vitamins! I made this watermelon summer salad following this recipe here, but I altered it a bit since I didn’t have fresh basil or fresh mint leaves. What I came up with was a fun, easy meal to make for barbecues, summer get-togethers or just to whip up for a lazy lunch. You most likely have all the ingredients in the pantry, so take a look at my easy watermelon salad recipe below and get started! 

– 1/2 large watermelon, cut into cubes
– 2 english cucumbers, peeled, cut into half and then sliced
– 1/2 cup crumbled feta cheese
– 2 tbsp balsamic vinegar
– 2 tbsp olive oil
– basil, salt, and pepper to taste

Combine all ingredients in a large bowl and toss everything together making sure to evenly coat the watermelon and cucumbers. Enjoy!

Rustic Carrot Cake Loaf with Coconut Yogurt Icing

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grandmas rustic coconut carrot cake recipe yogurt icing dairy free eggless healthy toasted raisins easy cheap better baking bible blog

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.

Cake Mix Ice Cream Cone Cupcakes

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ice cream cone cupcakes cake mix easy raspberry strawberry chocolate waffle cone recipe easy summer snack better baking bible blogICE CREAM CONE CUPCAKES / F_A / CC BY 2.0

What a fun way to spice up a pool party! These ice cream cone cupcakes are an exciting spin on regular ice cream, and plus you get two delicious treats in one – cake and ice cream! What’s even better about this recipe is that it’s so easy to make, just use boxed cake mix. Topped with a frosting of your choice and fresh fruit, it sure is a sweet refreshing dessert to serve at your next party. This dessert is perfect for kid’s birthday parties, even baby showers and charity events.

Cake Mix Ice Cream Cone Cupcakes

Serves 24
Ice cream cones filled with cake mix batter and topped with frosting and fresh fruit!
 
Ingredients:
 
  1. 1 box vanilla cake mix
  2. Water, oil, and eggs needed to make cake mix
  3. 24 ice cream cones with a flat bottom
  4. 2 containers of frosting (flavour of your choice!)
Instructions:
 
  1. Preheat your oven to 350F and mix up your cake mix, following the instructions on the box. Fill up your cupcake pan with your cupcake cups and pour the batter evenly into the cups, a little less than half full. Take your ice cream cones and place them upside down onto the bater in each cup.
  2. Bake for about 15-23 minutes, remove from oven and let it cool for half hour. Remove baking cups, pipe on frosting and decorate with fresh fruit!

 

Birthday Hummingbird Cake with Cream Cheese Frosting

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2 brithday hummingbird cake layer easy summer icing southern traditional cake ideas roses sprinkles letters better baking bibleBIRTHDAY CAKE / DEBBIE R / CC BY

This delicious Hummingbird cake is will give you an explosion of flavour in just one bite! Stacked between four layers of vanilla cream cheese frosting and a crunchy choice of either pecans or walnuts, you really can’t go wrong with this traditional southern cake. Perfect for a birthday party, family get-together, or even a corporate event – take this opportunity to impress your bosses! 

 

Birthday Cream Cheese Hummingbird Cake

 
Layered hummingbird with cream cheese frosting and your choice of pecans or walnuts!
 
Ingredients:
 
For Cake
 
  1. 3 cups flour
  2. 1.5 cups sugar
  3. 1 cup pecans or walnuts, chopped and toasted
  4. 1 tsp lemon zest
  5. 1 tsp baking soda
  6. 2 tsp cinnamon
  7. 1/2 tsp salt
  8. 3 eggs, beaten
  9. 1 cup oil
  10. 2 tsp vanilla extract
  11. 1 can crushed pineapple (8 ounce can)
  12. 2 bananas, chopped and ripe!
For Frosting
 
  1. 2 packages cream cheese at room temp (2 8oz packages)
  2. 1 cup of butter, at room temp (250g)
  3. 3 cups powdered sugar
  4. 2 tsp vanilla extract
  5. 1 cup pecans or walnuts, chopped and toasted

Directions:

To Make Cake
 
  1. Preheat oven to 350F and grease two 9” round cake pans. Cut out parchment paper to line the pans and then grease that too.
  2. Whisk together the flour, sugar, pecans/walnuts, lemon zest, baking soda, cinnamon, and salt.
  3. In another bowl, beat together the eggs, oil, and vanilla extract. Mix in pineapple and then mix into flour mixture. Pour batter into pans and bake for about 45 mins. Cool in pans for 20 mins before turning out onto cooling rack.
To Make Frosting
 

Using a mixer, beat cream cheese and butter until light and fluffy. Gradually add in sugar then vanilla, beating constantly.

To Assemble
 

Slice both cake layers in half and spread each layer with 1 cup of frosting. Spread the remainder of the frosting all over the top and sides of the cake and decorate as desired!

http://www.myrecipes.com/recipe/hummingbird-cake-1

Low Cal Greek Yogurt Chicken Tortilla Wraps

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low fat chicken greek yogurt tortilla wraps avocado easy recipe sandwiches better baking bible blog ideas tomatoe cucumber lettuce yogurt pita

These 3 step Greek yogurt chicken tortilla wraps are the perfect light, low-cal lunch that takes just minutes to make! I made these on the weekend and was so amazed at how good they turned out, and how fast they are to make. Trust me, they are sooooo delicious!!

They are a really light meal and are refreshing to eat, perfect for those hot summer days when greasy sodium-packed foods should be avoided. What I love about these tortillas is that they contain no mayo, only Greek yogurt which is an amazing alternative, you won’t even be able to tell the difference! 

This recipe was adapted from Tammy’s avocado and Greek yogurt chicken salad. I didn’t have every ingredient on her list so I had to switch it up a bit, but it turned out just as delicious! 

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

 

Low Cal Greek Yogurt Chicken Tortilla Wraps

 

Ingredients:
 
  1. 1 ripe avocado, removed from skin
  2. ½ cup plain Greek yogurt
  3. 1 tsp garlic granulated garlic
  4. 1 tsp salt
  5. 1 tsp ground pepper
  6. Juice from half a lemon
  7. 2 cups finely chopped chicken (I used a store bought rotisserie chicken)
  8. 1 red onion, chopped
  9. Tomatoes, chopped in squares
  10. 1 Cucumber, sliced thinly lengthwise
  11. 8 medium sized lettuce leaves
  12. 4 Tortillas
Instructions:
 
  1. In a blender blend together avocado, Greek yogurt, garlic, salt, pepper, and lemon.
  2. Pour into a bowl and mix in onion and shredded chicken.
  3. Place two leaves of lettuce onto tortilla and slather mixture over lettuce. Top with tomatoes and cucumber. Roll up and serve!
Notes
 
  1. I spritzed my tortillas with water and placed in oven for about 5 minutes to soften them up. You can also do the same and place them in the microwave, which works better! I also used toothpicks to prevent the tortillas from falling apart!