Category Archives: Desserts

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.

Belgian Waffles with Ice Cream, Nutella, Banana, and Strawberries

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The Belgian Waffle is one of my favorite types of waffles due to its huge size, fancy toppings and unlimited wow factor. If you are looking to surprise or impress someone, the Belgian waffle is the way to go. It’s identified buy it’s larger than average size, light batter, and high grid pattern. It uses yeast to make instead of baking powder. The recipe I’m showing below is straight from Belgium and is one of the few that actually doesn’t use yeast, instead it uses whipped egg whites. 

What’s interesting to know is if you go to Belgium itself, there is no single type of waffle identifies as the ‘Belgian Waffle’ as it does not exist. They have different varieties like the Brussels waffle and the stroopwafel. Try it out and see for yourself!

Belgian Waffles with Ice Cream, Nutella, Banana, and Strawberries

 
Make this delicious desert right at home with all kinds of your favorite unique toppings!
 
Ingredients:
 
Waffle
 
  1.  250g of flour
  2.  Spoonful of sugar
  3.  Pinch of powdered vanilla
  4.  Pinch of salt
  5.  Eight egg yolks
  6.  Half liter of sweetened cream or fresh milk
  7.  250g of butter
  8. Eight egg whites
Toppings
 
  1.  Icing sugar
  2.  Whipped cream
  3.  Nutella
  4.  Ice Cream
  5.  Strawberries, blueberries, raspberries, banana
  6.  Butter, maple syrup, orange marmalade
  7.  Cherries, dark chocolate chips
  8.  Walnuts
Instructions:
 
  1. In a mixing bowl mix flour, sugar, vanilla, salt, and egg yolks
  2. Blend in half a liter of sweetened cream or fresh milk and then melt the 250 grams of butter in a pan
  3. Whip the eight egg whites until they are very stiff
  4. Add the melted butter to the original mixture followed by the whipped egg whites
  5. Lightly grease a waffle iron and heat
  6. Fill one side with a good spoonful of the waffle mix and close the iron
  7. Cook until it has a golden color
  8. Serve with some icing sugar or the topping of your choice

Strawberry Sprinkle Funfetti Pancakes

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Why have plain pancakes for breakfast when you could have this funfetti pancake explosion? Strawberry sprinkles pancakes are something your kids will LOVE to look forward to in the morning – so whip up a quick batch before heading off to sleep and drop them in the pan the next morning. We will be honest with you – there is no easier way to get them up for school in the morning! 

Strawberry Sprinkle Funfetti Pancakes

 
Yields 6
Add some color to your day with these funfetti strawberry pancakes!
 
Ingredients:
 
  • 1 cup all purpose flour
  • 2 tbsp granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 cup of whole milk
  • 1 egg
  • ½ tsp vanilla extract
  • 2 tbsp butter, melted
  • 5-6 medium-sized strawberries, sliced
  • sprinkles of your choice
Instructions:
 
  • In a small bowl, mix together milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, and salt.
  • Make a well in the flour mixture and pour in the milk mixture, mixing well and then adding in the melted butter and stirring until combined.
  • Heat a sauté pan over medium-low heat and butter or spray it with cooking spray. Once hot, scoop ½ cup of batter into the pan. Immediately lay 3-4 strawberry slices on each pancake, gently pressing each one in. Sprinkle with sprinkles and let it cook for about 2 mins or until golden brown, flip to the other side and cook for another 1-2 mins.
  • To serve, place strawberry side up and sprinkle with confectioners sugar, or whipping cream and more sprinkles if desired.

Tim Horton’s Boston Cream Donut Replica Recipe

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Boston Cream donut tim hortons replica recipe better baking bible blog vanilla filling frying

A replica recipe to the world famous Boston cream donuts from Tim Hortons! For once you can enjoy your own homemade donuts made from scratch!

Second Photo: Simple and Home Made Blogspot

Tim Horton’s Boston Cream Donut Replica Recipe

 
Yields 14
Classic Tim Hortons Boston cream donuts filled with vanilla cream and glazed with chocolate!
 
Ingredients:
 
Vanilla Cream Filling
 
  1. 2/3 cup granulated sugar
  2. 2 cups whole milk, divided
  3. 2 teaspoons vanilla extract
  4. 1/4 cup cornstarch
  5. 5 egg yolks
  6. 3 tablespoons unsalted butter, softened
Doughnuts
 
  1. 3/4 cup warm milk (105-110 degrees F)
  2. 21/4 teaspoons active dry yeast
  3. 1/3 cup granulated sugar
  4. 23/4 cups unbleached all-purpose flour
  5. 1/4 teaspoon ground cardamom
  6. 1/4 teaspoon nutmeg
  7. 1 teaspoon salt
  8. 4 egg yolks
  9. 1/2 cup unsalted softened butter cut into tablespoons
Chocolate Glaze
 
  1. 4 ounces bittersweet chopped chocolate
  2. 3 tablespoons water
  3. 2 tablespoons light corn syrup
  4. 1/3 cup granulated sugar
  5. 3 tablespoons unsalted butter, softened
  6. vegetable oil for frying
Instructions:
 
  1. In a saucepan, combine sugar, 1 1/2 cups of milk, and vanilla extract and cook over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Raise the heat almost boiling.
  2. Place cornstarch in a medium bowl and whisk the remaining 1/2-cup milk until smooth. Add the egg yolks and blend.
  3. Slowly whisk in the hot milk mixture into the yolk mixture. Return the milk-yolk mixture to the saucepan and boil gently for 1 minute over medium heat.
  4. Remove from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
  5. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
  6. Add 1 cup of the flour and, using the paddle attachment beat on low speed for 2 minutes to form the sponge. Remove, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
  7. In a bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
  8. Return the bowl containing the sponge to the mixer stand. Add the egg yolks and mix until incorporated, then beat in the remaining sugar. Slowly add butter, then the flour-spice mixture and beat on medium speed for 5 minutes. The dough should be soft and should not form a ball.
  9. Scrape the dough into a well-buttered bowl and coat all sides with butter. Cover it with buttered plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in volume.
  10. Turn out the dough onto a lightly oiled work surface. Gently press down to flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let it rest for 5 minutes.
  11. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Transfer them to the lined baking sheet, spacing them at least 1-inch apart to allow for expansion. Let rise for 30 minutes, or until doubled in size.
  12. Pour the oil into a saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
  13. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on each side. Transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
  14. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth. Scrape it into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream.
  15. Place the chopped chocolate in a medium heatproof bowl.
  16. Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring until the sugar is dissolved. Bring to a full boil and pour the hot syrup to melt over the chopped chocolate. Whisk in the butter and let it cool until it starts to thicken slightly, stirring occasionally.
  17. Spread a scant tablespoon of chocolate glaze over the top of each doughnut and let it sit for a few hours on a rack.

No Bake Chocolate Salami

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Even though it’s not an actual salami, this desert sure looks like one. It’s an super easy recipe that is “no bake” so you can prepare it ahead of time, let it sit, and voila your ready to entertain guests and family with this chocolatey favorite. 

chocolate-salami-cokoladna-salama-recept-oblatne-od-cokolade-christmas-bozic-snack-dessert-ideas-no-bake-easy

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

 
No Bake Chocolate Salami
 
A simple and delicious desert to wow your family and guests.
 
Ingredients:
 
  • 7.05 oz (200 g) dark chocolate
  • 3.5 oz (100 g) butter
  • 2 egg yolks
  • 1 tbsp cocoa powder
  • 1 tbsp sugar
  • 2 tbsp dark rum
  • 1.4 oz (40 g) almonds
  • 2.1 oz (60 g) arrow root or baby cookies
  • pinch of salt
  • powdered sugar
Instructions:
 
  • On low heat, melt butter with chocolate. Add egg yolks to the mixture, stir for 1 minute.
  • Add sugar, cocoa powder, salt and rum. In the end, add crushed cookies and crushed (or roughly chopped) almonds. Stir to combine. Let cool slightly.
  • Using parchment paper, roll it and shape a log. Wrap in plastic wrap and let cool in the fridge.
  • When the mixture is cooled, roll it into powdered sugar and cut slices. Serve.

Bajadera Recipe – A Croatian No-Bake Dessert

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Searching for an easy yet impressive bite-sized dessert? These traditional Croatian bajadera squares are going to become your favorite go-to no-bake recipe! What I love about these bajadera squares is that you can make them ahead of time, pop them in the fridge, and let them chill until you are ready to serve. Easy, peasy, fast, and delicious! Bajadera squares are something everyone should take a chance to try. Here’s your chance:

Bajadera Recipe

Yields 16
An easy no-bake, and traditional Croatian holiday dessert recipe. These bite sized treats are addictive for chocolate lovers!
 
Ingredients:
 
Dough
 
  1. 1/2 cup of water
  2. 1 cup of sugar
  3. 1/2 lb of crushed plain tea biscuits
  4. 1/2 lb of walnut, almond or hazelnut meal (or blend)
  5. 2 sticks of butter (16 tablespoons)
  6. 3 oz. of dark chocolate
  7. any alcohol (for flavor)
Icing
 
  1. 2 tablespoons of milk
  2. 2 tablespoons of powdered sugar
  3. 3 tablespoons of butter
  4. 3 oz. of dark chocolate
Instructions:
 
  1. Bring water to a boil in a large saucepan then add the sugar. Stir. Wait until the sugar is completely dissolved (about 3-5 minutes) then add the crushed biscuits, nut powder(s) and butter in small pieces. Mix well until homogeneous.
  2. Meanwhile, melt the chocolate in a bain-marie (double boiler).
  3. Take saucepan off the heat, then add alcohol to the batter and mix.
  4. Divide dough into 2 equal parts. In one of them, add the melted chocolate, and incorporate.
  5. Place a square baking frame (approximately 8×8 in) on a plate (or you can also use a square pan) and line with parchment paper.
  6. When the dough is warm, spread half of the chocolate batter at the bottom of the frame (or pan). Pack well to form a very uniform and dense layer. Reproduce the process with the plain dough, then the remaining half of chocolate batter, making sure to smooth the surface at the end of each step.
  7. Prepare the icing. Start by simmering the milk, powdered sugar and butter. When everything is dissolved, add the chocolate and mix until you obtain a uniform glaze.
  8. Pour the icing, spreading it evenly and gently then tapping the plate on the work surface to level the surface and get rid of any air bubbles.
  9. Refrigerate at least 4 hours (preferably overnight).
  10. Using a large sharp knife, cut strips about 1×3 in.