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Paleo Chocolate Raspberry Cake-In-A-Jar with Coconut Whipped Cream 11 Feb 2015 1:58 PM (10 years ago)

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After being diagnosed with an auto-immune disease over a year ago, I’ve been dabbling with all sorts of different ways of eating. I’ve realized that many of the foods I’ve been eating for the past 27 years of my life has contributed to the inflammation in my body. Now, that doesn’t mean I’m gonna go cold turkey and give up those food completely, but I have a new appreciation for HEALTHY desserts that taste good and your body will LOVE!

This recipe is one of those.

Chocolate Raspberry Paleo Cakes in a Jar.

This chocolate cake is refined sugar-free, grain-free, gluten-free, PALEO and OH-SO-delicious and moist! Honestly, you would never know this cake is actually healthy. Add some coconut whipped cream and fresh raspberries and you’ve got a delicious dessert that you feels more indulgent than the healthy cake it is!

Chocolate Raspberry Paleo Cakes in a Jar

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Chocolate Raspberry Cake-In-A-Jar with Coconut Whipped Cream

{Paleo, Grain-free, Refined Sugar-free, Gluten free!}
(makes 9 mason jar desserts)

Moist Paleo Chocolate Cake

INGREDIENTS:
6 oz. bittersweet chocolate, chopped

1/2 cup virgin coconut oil

6 eggs (at room temp.)

1/4 cup pure maple syrup

1/4 cup honey

1/3 cup almond milk

2 teaspoons vanilla extract

1/4 cup coconut flour

1/4 cup arrowroot flour/starch

1/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1-2 cups fresh raspberries

Coconut Whipped Cream

INGREDIENTS:

1 can full-fat coconut milk

1/2 teaspoon vanilla extract

1-2 teaspoons pure maple syrup

DIRECTIONS:

1. Start by placing the coconut milk in the refrigerator OVERNIGHT. Preheat oven to 350 degrees F. Spray three 8″ round cake pans with non-stick cooking spray and line with parchment paper. Set aside.

2. In a small saucepan, melt the bittersweet chocolate with coconut oil over low heat until melted and smooth.

3. Transfer the chocolate to large mixing bowl (or bowl attached to your stand-mixer) and beat together the maple syrup, honey, almond milk, and vanilla. Make sure the chocolate mixture has cooled, then add the 6 eggs, one at a time. Beat mixture until thoroughly blended (1-2 minutes).

4. In a separate bowl, whisk the coconut flour, arrowroot starch, cocoa powder, baking soda and salt. Add to chocolate mixture and beat until well combined. Do NOT overmix.

5. Pour 1/3 of the chocolate cake batter into each of the cake pans.

6. Bake cakes for 18-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.

7. While the cakes are cooling, prepare the coconut whipped cream. Remove the chilled coconut milk and turn upside down. Pour out the liquid that has separated from the solid coconut cream (I save the liquid and use it for smoothies). Remove the solid coconut cream and using a hand mixer or stand-mixer, beat on medium until the coconut cream has become light and fluffy coconut whipped cream! Add vanilla extract and honey to taste. Beat again to combine thoroughly.

7. Back to the cakes… Using a round biscuit cutter or any other object that is the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each cake. Set these aside while you make the whipped cream.

8. Using small mason jars (8 oz.) start layering the chocolate cake disks, topped with fresh raspberries and coconut whipped cream.

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Almond Joy Brownie Bites 3 Sep 2014 12:21 PM (11 years ago)

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My mother-in-law LOVES Almond Joys. That is her candy bar of choice. It wasn’t mine until I made these mini brownie bites. They are SO cute and so scrumptious, this might have to be a regular in my kitchen.
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I made mine in a mini cheesecake pan. It is a little extra clean up work, but I think the clean and restaurant-like presentation is well worth it. You can also make these in a 9×13 pyrex pan or a 9×9 for deep dish brownie bites.
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I topped mine with a homemade coconut topping, chocolate almond frosting and an almond and viola! The perfect, cutest and easiest Almond Joy Brownie Bite you’ve ever had! Enjoy everyone!

 

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Almond Joy Brownie Bites
(Makes 24 mini brownies)
INGREDIENTS:
Brownies:
1 Ghirardelli Double Chocolate Brownie mix + ingredients on box (any brownie mix will do, but this is my personal favorite)

Coconut Topping:
1 1/2 Tbs butter
3 cups shredded unsweetened coconut
1 cup sugar
1 cup milk plus possibly more (or for really decadent coconut topping, use half and half)

Chocolate Almond Frosting:
1/2 cup salted butter, room temperature
1 1/2 cups sifted powdered sugar
1/2 cup cocoa powder
1 1/2 teaspoons almond extract
2-3 Tablespoons heavy cream or half and half

Garnish:
24 whole almonds

DIRECTIONS:
1. Preheat oven to 350 degrees F. If you are making these in a mini cheesecake pan, spray cheesecake pans (two 12 piece mini cheesecake pans) with non-stick cooking spray. Or prepare them in a 9×13″ pan and spray pan with the same cooking spray. Set pan(s) aside.
2. Prepare brownies as per directions on back of the box. Evenly distribute the batter into your pan of choice. Bake for 20-25 minutes (for mini cheesecake pans) or 25-30 minutes for a 9×13 pan, or until a toothpick inserted into the middle of the brownies comes out clean.
3. In a bowl, mix the milk and coconut. Melt the butter in a skillet and mix in the coconut. Add the sugar. Stir over medium heat until the sugar has melted and mixture has thickened. Depending on how dry your coconut is to begin with, you may need to add more milk a little at a time. Spread the mixture over the brownies and let it cool.
4. Prepare chocolate almond frosting. Beat butter in a large bowl until light and fluffy. Next add cocoa powder, powdered sugar, almond extract, and half and half. Beat on medium for 2-3 minutes or until light and fluffy. Once coconut topping has cooled, use a piping bag and tip to pipe on chocolate frosting onto the mini brownies. Top with an almond and return to refrigerator until you’re ready to serve them. Enjoy!

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Chocolate Hazelnut Zebra Cupcakes with Whipped Nocciolata Buttercream 23 Aug 2014 2:15 PM (11 years ago)

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This recipe features one of my new favorite ingredients: Nocciolata! It’s similar to that creamy chocolate hazelnut deliciousness we are all familiar with (Nutella) EXCEPT it is made from organic ingredients, has no GMOs, no chemicals and no artifical flavors. The flavor is bold, chocolately and has the perfect creamy texture.

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Chocolate Hazelnut Zebra Cakes


 

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See those brightly colored cupcake wrappers? I was asked to review the silicone baking cups by Rizzi from The New York Baking Company … and let me tell you, they are AWESOME! You can pop out the cupcakes so easy and still have a cupcake that’s fully in tact. And the best part is, you don’t even need a cupcake tin to bake them in. They are sturdy enough to stand alone. Can’t wait to use these babies again and again.

Now… onto these delicious, moist, and chocolate-y cupcakes.

Chocolate Hazelnut Zebra CakesThis recipe features one of my new favorite ingredients: Nocciolata! It’s similar to that creamy chocolate hazelnut deliciousness we are all familiar with (Nutella) EXCEPT it is made from organic ingredients, has no GMOs, no chemicals and no artifical flavors. The flavor is bold, chocolately and has the perfect creamy texture.

 

Chocolate Hazelnut Zebra Cupcakes with Whipped Nocciolata Buttercream

Makes 24 cupcakes

INGREDIENTS:

Chocolate Hazelnut Zebra Cupcakes:
1 boxed yellow cake mix + ingredients called for on box
1/2 cup Nocciolata

Whipped Nocciolata Buttercream:
1 stick unsalted butter, softened
1/2 cup Nutella
pinch of fine grain sea salt
1/2 tablespoon vanilla extract
3 cups confectioners’ sugar, sifted
3-4 tablespoons heavy cream or milk

 

DIRECTIONS:

1. Preheat oven to 350 degrees F. Set 24 cupcake liners (or silicone liners) aside. Prepare boxed cake mix as stated on the back of the box. Once all ingredients have been added and thoroughly incorporated divide the batter in half. Set half of it aside and in the other half add the 1/2 cup Nocciolata and mix until thoroughly combined.
2. Pour a tablespoon of yellow cake batter into the bottom of each cupcake liner, followed by a tablespoon of Nocciolata batter, repeat until cupcake liners are 3/4 way full. Take a knife and swirl the frosting slightly to give them that “zebra” look. Bake at 350 for 15-19 minutes or until a toothpick inserted into cupcake comes out clean.3. While cooling, prepare Nutella Butter Cream Frosting.
4. Beat butter and Nocciolata on medium for 2 minutes until creamed thoroughly.
5. Add vanilla, confectioners’ sugar, and heavy cream (one Tablespoon at a time). Beat on medium-high speed until ingredients are fully incorporated. Beat for 2-3 more minutes on medium-high until the frosting is light and fluffy. Add more cream or sugar depending on desired consistency.
4. Frost your Zebra Cupcakes with Nocciolata Butter Cream Frosting and devour.

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Mexican-Themed Succulent Cake 22 Jul 2014 8:19 AM (11 years ago)

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I was recently asked to create a 60th birthday MINI cake for a Mexican-themed party. I decided to focus on bright colors and LIVE elements. I had originally wanted to top the cake with a large pink peonie, but when I couldn’t find them anywhere, I decided on succulents.

Boy was I happy with the outcome! AND succulents are guaranteed not to droop or change form throughout the entire party.

So for your next Mexican fiesta — choose SUCCULENTS!

 

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Chocolate Strawberry Cake with Nutella Buttercream 30 Jun 2014 1:53 PM (11 years ago)

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My mother taught me at a very young age that “less is always more” and that seemed to stick with me. That may be the reason why I’m so obsessed with naked cakes. They are simple, rustic, beautiful and best of all EASY!

Chocolate Nutella Cake

The chocolate cake is not overly sweet, so it pairs perfectly with the nutella buttercream and powdered sugar dusted strawberries. I made this cake for my birthday (yes, I made my own birthday cake – everyone thought I was crazy, but hey, when you bake sometimes you volunteer to make your own cake).

 

Chocolate Nutella Cake

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Chocolate Strawberry Cake with Nutella Buttercream

(Makes 1 mini three tier 6″ cake)

INGREDIENTS:

Moist Chocolate Cake:
1 cup all-purpose flour
1/2 cup unsweetened  cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1/4 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract

Nutella Buttercream Frosting:
1/2 cup butter, softened
1/2 cup Nutella
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
2-3 Tablespoons heavy cream (half & half, or whole milk)

Garnish:
Strawberries
Powdered Sugar

DIRECTIONS:

1. Prepare the cake: Preheat the oven to 350 degrees F. First spray then line three 6″ round baking pans with wax paper or parchment paper. Place all ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, 2-3 minutes. Divide evenly between the three baking pans.

2. Bake the cakes for 18 to 25 minutes (careful not to overcook- that’s what dries out the cake and won’t make them moist!), or until a toothpick inserted into the cakes, comes out clean. Cool the cakes for at least two hours before frosting.

3. For Nutella Butter Cream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 2-3 minutes, stopping to scrape the bowl once or twice. Add Nutella and whip for one more minute.

4. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, and add one Tablespoon at a time of the heavy cream until the frosting is creamy and smooth- no lumps!

5. Layer Nutella Butter Cream between each cake layer and finish by topping with more frosting. Place strawberries on top of cake right before serving and dust with powdered sugar.

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Chocolate Coconut Cupcakes with Caramel Buttercream 23 Jun 2014 6:30 PM (11 years ago)

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Soft, moist chocolate cupcakes topped with creamy, salty caramel buttercream  frosting and toasted coconut. These cupcakes are easy to make and even easier to eat 😉

Caramel Coconut Cupcakes with Caramel Buttercream

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Chocolate Coconut Cupcakes with Caramel Buttercream

(Makes 12 cupcakes)

INGREDIENTS:

Moist Chocolate Cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened  cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup hot water
1/2 cup vegetable or canola oil
1/4 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract

Caramel Buttercream:

1/2 cup salted butter, at room temperature
1/3 cup caramel topping
3 cups powdered sugar
1 teaspoon vanilla extract
1-3 Tablespoon heavy cream

Toppings:

1 cup sweetened shredded coconut (toasted or untoasted)

DIRECTIONS:

1. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place all ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, 2-3 minutes. Divide the batter between the 12 cupcake liners.

2. Bake the cupcakes for 18 to 20 minutes (careful not to overcook- that’s what dries out the cupcakes and won’t make them moist!), or until a toothpick inserted into the cupcake, comes out clean. Cool the cupcakes completely before adding the frosting.

4. For Caramel Butter Cream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes, stopping to scrape the bowl once or twice. Add caramel topping and beat for one more minute.

5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, and add one Tablespoon at a time of the heavy cream until the frosting is creamy and smooth- no lumps! Use a star tip (like I did) or any technique to frost your cupcakes

6. Top with coconut and serve!

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Mini Blueberry Granola Muffins {Gluten-Free} 23 Jun 2014 7:35 AM (11 years ago)

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Light and fluffy blueberry muffins with a crunchy Granola topping. These mini muffins will fill you up, but still keep you light on your feet since they’re gluten free!

Blueberry Chia Seed Granola Muffins

 

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Mini Blueberry Chia Seed Granola Muffins {Gluten-Free}

(Makes 24 mini muffins)

Muffins:

2 1/4 cup gluten free flour (I like rice blend GF flours)
heaping 1/2 tsp salt
1 tsp baking soda
2 large eggs
1/2 cup Greek Yogurt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 stick of unsalted butter, melted
1 cup fresh blueberries
1/4 cup Piping Rock Chia Seeds
Topping:
1 cup Udi’s Gluten Free Blueberry Cashew Granola

 

DIRECTIONS:

1. Line a 24 mini muffin tin with paper liners. Sift and place the flour mix along with the salt and baking soda in a small separate bowl. Set aside.
2. Beat together the butter, eggs and sugar until light and creamy. Add in the vanilla and almond extract along with the Greek Yogurt. Gently fold in the dry ingredients- being sure not to over-mix. Toss your blueberries with a pinch of the flour mixture and then gently fold them into the batter.
3. Place a heaping spoonful of Udi’s granola directly on top of each muffin- pressing down just a tiny bit. Bake in a 350 degree oven for 13-18 minutes until slightly golden.

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Chocolate Cupcakes with Raspberry Buttercream & Chocolate Ganache 20 Jun 2014 11:41 AM (11 years ago)

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Oh, chocolate.

Oh, raspberry.

You two make such a cute (and yummy) pair.

Chocolate Raspberry Cupcakes with Chocolate Ganache

These cupcakes feature my one-bowl chocolate cake recipe and raspberry buttercream… topped off with chocolate ganache. The cake is fluffy, and rich in chocolate flavor while the frosting is smooth and creamy. Bet you won’t be able to eat just one!

Chocolate Raspberry Cupcakes with Chocolate Ganache

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Chocolate Cupcakes with Raspberry Buttercream & Chocolate Ganache

(Makes 12 cupcakes)

INGREDIENTS:

Moist Chocolate Cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened  cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1/4 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract

Raspberry Buttercream:

1/2 cup salted butter, at room temperature
1/3 cup seedless raspberry preserves
3 cups powdered sugar
1 teaspoon vanilla extract
1-3 Tablespoon heavy cream

Chocolate Ganache:

4-5 ounces bittersweet chocolate, chopped
1/2 cup heavy cream

 

 

DIRECTIONS:

1. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place all ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, 2-3 minutes. Divide the batter between the 12 cupcake liners.

2. Bake the cupcakes for 18 to 20 minutes (careful not to overcook- that’s what dries out the cupcakes and won’t make them moist!), or until a toothpick inserted into the cupcake, comes out clean. Cool the cupcakes completely before adding the frosting.

4. For Raspberry Butter Cream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes, stopping to scrape the bowl once or twice. Add raspberry preserves and beat for one more minute.

5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, and add one Tablespoon at a time of the heavy cream until the frosting is creamy and smooth- no lumps! Use a star tip (like I did) or any technique to frost your cupcakes

6. For Chocolate Ganache: Please the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, then pour the chocolate into the pan, whisk until smooth. Allow ganache to cool for 15 minutes before pouring over frosted cupcakes. Enjoy your cuppies!

 

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Blueberry-Banana Spirulina Protein Smoothie 19 Jun 2014 6:09 PM (11 years ago)

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Blueberry Banana Spirulina Smoothie

I recently had the pleasure of getting in contact with the fine people at Piping Rock. They sent me over some Spirulina Powder, which I am in love with! Spirulina Powder (aka algae) is packed with protein and nutrients. I add a teaspoon to all my smoothies, along with a tablespoon of chia seeds and suddenly my smoothie is protein-RICH!

 

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This smoothie is perfect for breakfast or for an afternoon pick-me-up!

Blueberry-Banana Spirulina Protein Smoothie {dairy-free, gluten-free, Paleo}

(makes 1 smoothie)

INGREDIENTS:

1 cup blueberries
1 cup unsweetened almond milk
1 teaspoon Piping Rock Spirulina Powder
1 cup baby spinach
1 banana
1 Tablespoon raw honey
1 Tablespoon Piping Rock chia seeds
pinch of cinnamon

DIRECTIONS:

1. Blend all of the ingredients in a high-speed blender for 1-2 minutes. Enjoy!

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Taco Salad Pizza {Gluten-Free & Dairy-Free) 13 Jun 2014 6:10 PM (11 years ago)

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TACO SALAD PIZZA… It’s absolutely delicious and great for people avoiding gluten and dairy. You won’t miss either of those things on this pizza.

Taco Salad Pizza

 

This recipe features Udi’s pizza crusts and Minimalist Baker’s Dairy-free Queso in place of the cheese. I love Udi’s pizza crusts. They are the perfect texture and are thin, but can still hold up the weight of LOTS of toppings.

So next time you can’t decide between pizza and mexican – go for both!

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Taco Salad Pizza {Gluten-Free & Dairy-Free)

INGREDIENTS:

Dairy-free Queso:

Queso Recipe

Toppings:

1 Udi’s Gluten Free Pizza Crust

1 LB ground organic chuck

1 package gluten-free taco seasoning

1 can organic black beans

1/2 cup shredded lettuce

1/4 cup diced tomatoes

1 jalapeno, sliced or diced (seeds removed)

1/2 cup roasted tomato salsa (optional)

DIRECTIONS:

1. Prepare dairy-free queso as per directions. 2. Preheat oven to 400*.
3. Bake pizza crust for 5 minutes in preheated oven. Remove and set aside.
4. Cook ground chuck and add taco seasoning as instructed on the package.
5. Spread 1/2 cup of queso dip over crust. Pour the ground chuck out evenly on top of the crust.
6. Spread the black beans out evenly on the crust.
7. Bake the pizza at 400* for 5-10 minutes or until crust is crispy.
8. Top with all remaining toppings and drizzle with salsa.

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