Raw Carrot Mini Cakes

raw-carrot-cupcakes

If you are like me – reluctant to toss organic carrot pulp into the compost after juicing the carrots, this recipe might be worthy of your attention. The flavor and texture of these cakes come pretty close to a conventional carrot cake despite the fact that there are no processed sugar, wheat flour, eggs, dairy, and crazy amount of oil. You don’t need to purchase any special molds since they can be easily turned into the cupcakes. This recipe requires a dehydrator.

Happy Easter!!!

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Chocolate Chia Pudding with Orange Flavoured Prunes

Raw Chocolate Chia Pudding with Orange flavoured Prunes

It always helps me to tame the chocolate cravings without consuming any processed sugar. Surprisingly, even a small serving is quite satisfying. The pudding takes no time to make, it just needs a couple of hours in the refrigerator to chill and firm up. I like to divide the pudding between small Mason jars with screwed-on lids which gives me an opportunity to pack it for lunch and take it with me.

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Cinnamon Brownie and Dulce de Leche Ice Cream Sandwiches

cinnamon-brownie-dolce-de-leche-ice-cream-sandwiches

This ice cream is the best dulce de leche ice cream I’ve tried. It’s better than the Häagen-Dazs’, no kidding. And it’s extremely easy to make. The recipe is adapted from the Gourmet who is, in its turn, adapted it from Mariana Crespo, Buenos Aires.

I paired the ice cream with the cinnamon brownies. These are seriously cinnamony, decrease the spice amount if you are not a fan.

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Lemon Cupcakes with Raspberry Cream Cheese Frosting

Lemon raspberry cupcakes

The cupcakes are actually double-raspberry – there is a raspberry jam filling hidden under the frosting. I used the same jam, instead of commonly used icing sugar, to sweeten the cream cheese frosting. I strongly dislike the mouthfeel of icing sugar-based fillings.

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Apricot Coconut Mini Crumble Cookies

apricot-coconut-mini-crumble-cookies

These are very tasty cookies – buttery, sweet, crumbly, with a distinct coconut flavour and a hint of lemon in the filling. They are sort of a cross between jam tarts, sugar cookies, and crumbles. I spotted the idea in the Gourmet magazine, but their recipe was a bit off and I also needed to replace almonds, so that’s what I’ve come up with.

Miniature food, although always cute, can be a pain to unmold. If you can’t really trust your mini muffin pan, if it caused a trouble before, I advise you to line the bottoms of the molds with parchment circles. It’s easier than it might seem, just fold a strip of parchment accordion style, and then cut out many circles at once. And another tip I wanted to share. The best tool for loosening these cookies (or anything else) from the mini-molds is a thin-bladed palette knife; works like a charm and can be purchased in any craft store.

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Lemon and Basil Strawberry Trifle

Lemon and Basil Strawberry Trifle

This is truly a spring-celebrating dessert. Light lemon génoise cake is soaked in tangy, Limoncello-spiked syrup, layered with fragrant basil strawberry salad and white chocolate crème Chantilly. White chocolate doesn’t just add interest to the whole flavour palette, it also stabilizes the cream, so the dessert can be completely assembled a day before. I roasted half of the strawberries to boost the flavour, but if you are lucky to get well-ripened ones, you can skip this step.

Here the dessert is shown in individual (they were surely advertised like individual) bowls, but frankly, these particular bowls are too big for a single serving (the recipe makes 6 of those). I recommend assembling a trifle in a big bowl, only making it from three layers of cake. You will be able to feed a crowd then – at least 16. From the other hand, you could choose smaller glasses for these trifles and make real individual desserts.

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