Tag Archives: filling

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

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chocolate oatmeal banana bread recipe no eggs dairy free no milk easy oatmeal chocolate chips cinnamon easy healthy no sugar low calorie low cal diet friendly

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!

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.

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

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Lemon Blueberry Butter Cake / Stephanie / CC BY-NC-ND

A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!

Refreshing Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

Layers of delicious blueberry cake, blueberry filling, and lemon buttercream frosting.

Ingredients:
 

For the Cake

– 2 cups plus 6 tbsp all-purpose flour

– 2 tsp baking powder

– 1 tsp salt

– 3 cups blueberries

– 1/2 cup sour cream

– 1/2 cup milk

– 2 tsp vanilla extract

– 3/4 tsp pure lemon extract

– 1 tsp lemon zest

– 1 cup unsalted butter, softened at room temp

– 1 1/2 cups sugar

– 4 large eggs

For the Blueberry Filling

– 1/2 cup blueberry jam

 

For the Lemon Buttercream Frosting

– 1 cup butter, room temp

– 4-6 cups confectioner’s sugar

– 1/4 cup milk

– 1 tsp lemon extract

Directions:

To Make Cake
 
  1. Preheat oven to 350 F and grease 2, 10″ round cake pans.
  2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
  3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
  4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
  5. Alternately mix together flour and milk mixture and stir until combined and then fold in blueberries gently.
  6. Divide batter among the 2 pans and bake for 25 mins or until toothpick comes out clean. Remove from oven, cool for 10 mins on rack and then invert onto cooling rack.
  7. Spread blueberry jam on completely cooled cake layers and stack the layers.
To Make Lemon Buttercream
 
  1. In a bowl using an electric mixer, beat butter until pale and fluffy.
  2.  Slowly add in confectioner’s sugar, milk and lemon extract. Add more confectioner’s sugar if necessary.
  3. Frost the top and sides of the cake equally and decorate as you wish!
Notes
 

This recipe is for two cake layers – if you would like to have three layers like in the photo, split all the cake ingredients in half and bake another cake layer.

Kolacky – Kolache Cookies – European Holiday Cookies

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kolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filled-1kolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filledkolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filled-3RASPBERRY KOLACKY / THEBAZILE / CCBY

You can make this traditional European cookie during the holidays or even for an all year round desert. Filled with sweet fruit preserves and yeast flavored dough, it makes a great  cookie that lasts long and goes perfectly well with your morning coffee or afternoon tea break. 

Traditional European Kolache Cookies

Yields 24
Yeast flavored dough rolled and cut filled with fruit preserves for a yummy holiday or any time of year cookie.

Ingredients:

Cookie

  1. 3 cups all-purpose flour
  2. 1 cup Butter, softened
  3. 1/4 cup sugar
  4. 1/2 teaspoon salt
  5. 1 (1/4-ounce) package active dry yeast
  6. 1/2 cup warm milk (105 to 115°F)
  7. 1 Egg
  8. 1 teaspoon vanilla
  9. 1/2 cup raspberry jam or any jam of your choice (a thicker jam works better than a runny one)
  10. 1 Land O Lakes® All-Natural Egg, well beaten

Glaze

  1. 2/3 cup powdered sugar
  2. 1 teaspoon almond extract
  3. 2 to 3 teaspoons milk
Instructions:
 
  1. Heat oven to 350°F. Combine flour, butter, sugar and salt in large bowl. Beat at low speed until mixture resembles coarse crumbs.
  2. Dissolve yeast in warm milk in small bowl. Stir in 1 egg and vanilla. Add milk mixture to flour mixture. Beat at low speed until well mixed.
  3. Divide dough in half. Roll out dough on lightly floured surface, one-half at a time, to 1/8 to 1/4-inch thickness. Cut dough into 3-inch squares; top each with 1 teaspoon jam Bring up 2 opposite corners of each square to center; pinch tightly to seal.
  4. Place 2 inches apart onto greased cookie sheets; brush with beaten egg. Bake 10-14 minutes or until golden brown. Cool completely.
  5. Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cookies..

Walnut Bread Roll Recipe (Croatian Orahnjaca)

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orehnjaca orahnjaca nut roll recipe tijesto christmas traditional croatian better baking bible

A traditional European delicacy, a walnut roll is the ideal recipe for a special occasion or for a every day treat. You can alter this recipe with poppy seeds as well and even add in raisins soaked in rum for an even yummier taste.

Walnut Bread Roll Recipe (Croatian Orahnjaca)

 

Ingredients:

Dough
 
  1. – 100 grams caster sugar
  2. – 200 ml milk
  3. – 30 grams yeast
  4. – 600 grams plain flour
  5. – 150 grams butter, melted
  6. – 4 egg yolks
  7. – 1/2 tsp salt
Filling
 
  1. – 400 grams wallnuts, finely ground
  2. – 4 egg whites
  3. – 200 grams caster sugar
  4. – 100 ml milk, scalded

Instructions:

  1. Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes.
  2. Mix together flour, yeast, salt, butter and egg yolks to make a dough. Beat with a wooden spoon until blisters begin to form on the dough.
  3. Cover and let stand in a warm place until it doubles in size, about 1 hour.

Filling

  1. Beat egg whites until stiff.
  2. Heat the milk in a pot until scalding hot. Pour the scalded milk over the walnuts. Combine with sugar and rum. Allow to cool.
  3. Gently fold in beaten egg whites.

To Assemble

  1. Spread flour on a large table-cloth. Divide the dough into two sections.
  2. Roll each section out very thin (on the table-cloth).
  3. Divide walnut mixture into half and fill each rolled out down with the wallnut filling making sure it’s spread out evenly.
  4. Roll by up by lifting the edge of the table-cloth on which the dough was rolled out, to form an even roll.
  5. Liberal oil 2 bread pans and place a roll into each pan.
  6. Brush the rolls with melted butter and bake at 175 C (350 F) for about 40 minutes or until they become golden. Let cool in the pan. Slice and enjoy.
Notes
 
  1. Add raisins soaked in rum for a hit of taste. Freeze the extra loaf by wrapping in tin foil and sealing in a plastic bag.