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Chocolate Quinoa Cake

This chocolate quinoa cake was a happy mistake. A very, very happy mistake.

A few years ago, Starbucks started carrying gluten free quinoa brownies. I loved the idea– but the reality was they were uber-sweet, and the ingredients were corn starch and sugar, with a little bit of quinoa in the mix.

I’ve been meaning to recreate those brownies with healthier ingredients and less sugar since I discovered them. I loved the little pops of quinoa– they were made with whole cooked quinoa, not flour.

I’ve made about 15 batches the past month trying to figure out how to make a brownie-textured dessert, and what I’ve ended up with are lots of dense brownie energy bars (awesome in their own way– we have been loving them smeared with sunflower butter), and cake. Light, fluffy, perfectly sweet, but not-too-sweet, cake.

Cake that inspired this amazing healthy chocolate frosting — a fudgey treat made with a base of sweet potatoes! Both recipes are gold mines. They are certainly ones that will be made over and over again in this house.


Ingredients

  • 1 1/2 cups quinoa cooked (about 1/2 cup raw quinoa)
  • 8 1/2 ounces dates*
  • 1/3 cup coconut oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 350 degree F.
  2. Line an 8x8 pan with baking paper and set aside.
  3. Pit dates, and then pour boiling hot water over the dates and allow to sit for 1-2 minutes to soften.
  4. Drain dates well, and then add to a food processor with cooked quinoa.
  5. ................................


for full instruction please see : sunkissedkitchen.com

Easy Key Lime Pie Bars

Citrus desserts remind me of spring! Bright and sunny, just like a warm spring day. This recipe for Easy Key Lime Bars is a family favorite and one that's been made in my kitchen time and time again.  It's a great dessert recipe for special occasions and for pot lucks.
Every time I make these bars for an occasion, they get eaten up in no time.  I'm always getting requests for the recipe. So today, I am sharing it here on the blog!
You can find key lime juice at your grocery store, but if it's not available, regular lime juice is fine to use instead.


Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 TBS unsalted butter, melted
  • pinch of salt
  • 1 - 14 oz. can sweetened condensed milk
  • 4 large eggs
  • 2/3 cup Key Lime juice (or lime juice)
  • 1 teaspoon baking powder
  • 1/4 tsp. salt
  • whipped topping
  • green colored sugar OR grated lime peel
  • Get Ingredients Powered by Chicory

Instructions

  1. Preheat oven 350 degrees F. Combine the crust ingredients (graham cracker crumbs, granulated sugar, melted butter and a pinch of salt) and press firmly into the bottom of a 13" x 9" baking dish that has been lightly coated with cooking spray.
  2. Bake crust for 8 minutes and allow to cool to room temperature.

for full instruction please see : www.reneeskitchenadventures.com

Tiramisu / Keto / Low Carb / Gluten Free

Because I was a vegan for nine years before I started this way of eating two years ago and was not a big fan of coffee, tiramisu was not my favourite dessert. Probably I didn’t eat tiramisu for like 15 years? But the other day I suddenly felt like tiramisu, so I decided to make an easy version. No custard is involved, but it’s still so good!
This is totally optional, but reserve some of the filling before building up the layers if you want to decorate the top
Tiramisu / Keto / Low Carb / Gluten Free
 Prep Time 20 minutes
 Cook Time 15 minutes
 Chilling Time 6 hours
 Total Time 6 hours 35 minutes
 Servings 12 - 16
 Calories 336 kcal
 Author Miyuki

Ingredients

  • Cookies
  • 2 cups Almond Flour (200 g)
  • 2 tbsp Coconut Flour
  • 2 tsp Stevia Powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 4 oz Melted Unsalted Butter (112 g)
  • 1 tsp Vanilla Extract
  • Fillilng
  • 1 cup Heavy Cream (240 cc)
  • 2 tbsp Stevia Powder
  • 8 oz Cream Cheese (Room Temp)
  • 10 oz Mascarpone Cheese (Room Temp)
  • 2 tsp Vanilla Extract
  • Coffee Syrup
  • 1/2 cup Strong Coffee (Room Temp) (120 cc)
  • 2 tbsp Rum (Omit if you want to go completely sugar free)
  • 1 tsp Liquid Stevia
  • Topping
  • 1 - 2 tbsp Unsweetened Cocoa Powder

Instructions

  1. Cookies
  2. Cut parchment paper into a rectangle a little bigger than 16 x 8 inch (40 x 20 cm). Fold it to make two 8 inch (20 cm) squares. (This is because I built up tiramisu in an 8 inch square baking dish. Change the size according to your dish.)
  3. Tiramisu - Keto, Low Carb, Gluten Free, Sugar Free
  4. Preheat the oven to 180 C / 350 F.
  5. Combine all the ingredients in a bowl. Mix well until a soft dough forms. (I used this Stevia Powder.)
  6. Place the dough onto the parchment paper. Evenly press within the rectangle (the two 8 inch squares).
  7. Tiramisu - Keto, Low Carb, Gluten Free, Sugar Free

for full instruction please see : ketodietchannel.com

Blueberry Muffin Streusel Cake

Who doesn’t love streusel cake or blueberry muffins? That’s why Holly Clegg’s Blueberry Muffin Streusel Cake is so amazing. Not only that, but it’s perfect for a weekend brunch, morning breakfast meetings, teacher appreciation breakfasts, or play dates with the neighborhood moms.
Looking for a nice way to show anyone how much you care and appreciate all of the hard, tireless work they do? Or maybe you just want together with friends for brunch? Then serve this delicious Blueberry Muffin Streusel Cake recipe!


Ingredients

  • For the cake:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 cup skim milk
  • 1 egg
  • 2 tablespoons canola oil
  • 1 cup fresh blueberries
  • Streusel Topping (recipe follows)
  • For the streusel topping:
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans
  • Get Ingredients Powered by Chicory

Directions

  1. For the cake:
  2. Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray
  3. In bowl, mix together flour, baking powder, sugar, milk and egg.
  4. Stir in oil and blueberries, only until mixed.

for full instruction please see : www.thismamacooks.com

Slutty Brookie Poke Cake

We just returned from a whirlwind weekend in Banff and Lake Louise Canada, which was a last-minute decision but one of the best trips we’ve taken. I can’t wait to share more details with you. It’s rare that we take a vacation that isn’t centered around snowboarding. We went with no real agenda and at times just pulled off the freeway to explore. It was so much fun and definitely one of the most beautiful places I’ve ever seen!

When it comes to chocolate cake, I feel like I know a thing or two about it. What’s that wow factor that it means to get right back in for that second bite. It’s certainly necessary that a chocolate cake is rich in flavor, but not so rich that you can only have a few bites. The crumb needs to be airy in texture and melt in your mouth. The topping should complement not compete with the cake.


INGREDIENTS

  • For the cake:
  • 1 box chocolate cake mix
  • Ingredients listed on the box: eggs, oil, water
  • 15 Oreos
  • For the filling
  • 1 package instant chocolate pudding (3.4oz)
  • 1 ¾ cup milk
  • For the topping:
  • 1 ¾ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 12 chocolate chip cookies, such as Chips Ahoy
  • 10 Oreos
  • 6 small brownies
  • 3 tablespoons hot fudge sauce for garnish

INSTRUCTIONS

  1. Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray.
  2. Line the bottom of the pan with Oreo cookies.
  3. In a large mixing bowl, combine the cake mix with the ingredients listed on the box: water, oil and eggs.
  4. ..........................


for full instruction please see : beyondfrosting.com

JEWISH APPLE CAKE

This Jewish Apple Cake is moist and full of sweet apples and cinnamon. Be sure to grab a slice before it’s all gone.
It’s apple season here at Russo’s! Along with pumpkins and gourds, apples are synonymous with fall.  It’s a wonderful time of year. We grow 20 acres of apples here on our farm and 14 different varieties including popular favorites such as Gala, Stayman Winesap, Red Delicious and Fuji (my favorite). Lucky for me, our house sits right in the middle of one of our apple orchards. So, I am lucky enough to be able to walk out the front door and swipe an apple or two. Did you know that an apple tree takes three years from the time it is planted to produce an apple?

Ingredients

  • ¾ cup of sugar
  • 1 teaspoon cinnamon
  • 4 cups flour
  • 2 cups sugar
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup orange juice
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 6 apples, peeled and sliced
  • Get Ingredients Powered by Chicory

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Peel and slice 6 large apples, set aside.
  3. In small bowl, combine ¾ of sugar and cinnamon. Mix together.
  4. Add ½ cup of the sugar and cinnamon mixture to the sliced apples. Stir to coat and set aside.
  5. In mixing bowl, sift flour, 2 cups of sugar, salt, and baking powder together.

for full instruction please see : thefarmgirlgabs.com

Best Pound Cake

A couple tricks like using cream, cake flour and alternating the wet and dry ingredients make this the Best Pound Cake you’ll ever taste!
Pound cake got it’s name from the simple proportions used to make the batter. British in origin, the first recipes called for a pound each of butter, sugar, eggs and flour. I’m not sure what my ingredients weigh, but I guarantee the results are scrumptious!

Ingredients

  • 3 cups sugar
  • 2 sticks butter, at room temperature, plus more for greasing the pan
  • 7 eggs, at room temperature
  • 3 cups cake flour, sifted twice
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 teaspoons vanilla

Instructions

  1. Butter and flour (or use a flour and oil cooking spray like Baker’s Joy) a 10-inch tube or Bundt pan.
  2. Cream butter and sugar, using paddle attachment if using a stand mixer. Beat on medium high for 5 minutes.
  3. Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

for full instruction please see ; www.thatskinnychickcanbake.com

SKILLET BLUEBERRY COBBLER

If it can be prepared in a cast iron skillet, that’s what I’m going to use if at all possible.

There’s just something rustic about them that takes me back in time to my grandma’s house as a kid and gives me “warm fuzzies”.

I use only blueberries grown locally and support my community and neighbors.  These beautiful blueberries were purchased at The Friendly Market.


INGREDIENTS

  • For the Blueberry Mixture:
  • 2 pints fresh blueberries (or frozen blueberries that have been thawed)
  • 2 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 2 teaspoons corn starch
  • For the Topping:
  • 1-1/4 cups all purpose flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ¾ cup whole milk
  • 5 tablespoons butter, cut into small cubes
  • 1 teaspoon vanilla extract

INSTRUCTIONS


  1. Preheat your oven to 400 degrees F.
  2. In a 10 inch cast iron skillet over medium high heat, melt 2 tablespoons of butter. Add blueberries and the remaining blueberry mixture ingredients (cinnamon, sugar, lemon juice, cornstarch and water).
  3. Stir gently until cornstarch dissolves. Bring to a gentle boil and simmer for 3 minutes. Remove skillet from heat and set aside.
  4. .....................


for full instruction please see : theblondcook.com

KETO SPONGE CAKE

If you’re looking for a birthday cake recipe or the filling to a tiramisu, this keto sponge cake recipe is going to absolutely rock your world. Its soft, light and fluffy, but low in carbohydrates so it’s going to keep you feeling on track and in control.

This keto sponge cake recipe is so delicious and fluffy, you’re not even going to know its keto friendly. The secret to a soft sponge cake is using ricotta, a favorite amongst bodybuilders, but also very useful on the ketogenic diet.

Summer’s a great time to appreciate a good Keto Sponge Cake, but it’s generally so tasty that it could be good all year round. As a result of this, Keto Sponge Cake is Low Carb as well as Keto. I’m so excited to share this easy keto recipe with you, right now.


INGREDIENTS

  • 1 Cup Ricotta 250g / 8.5 oz
  • 1/3 Cup Erythritol
  • 3 Eggs
  • 7 Tbsp Butter Melted
  • 3/4 Cup Almond Flour
  • 1 tsp baking powder
  • 1/2 tsp Salt

INSTRUCTIONS

  1. Preheat oven to 160C (340F)
  2. Using an electric mixer, beat the ricotta and erythritol together.
  3. Whilst mixing, add in eggs, 1 at a time.
  4. Add melted butter, almond flour, baking soda and salt
  5. ................................


for full instruction please see : www.fatforweightloss.com.au

KETO CARROT CAKE WITH CREAM CHEESE FROSTING

This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT spring time dessert.  With only 3 net carbs per slice it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!

Despite the snow that we have been getting this week here in southern Indiana – it is officially spring time! This carrot cake is perfect for springtime gatherings such as Easter or mothers day and with the carbs super low, it would also be a great anytime treat!


Ingredients

  • For the cake:
  • 1/2 cup erythritol (granular or confectioners)
  • 5 tbsp butter softened
  • 4 large eggs
  • 2 tbsp unsweetened almond milk
  • 1 tsp vanilla
  • 1 1/2 cups Almond flour
  • 2 tbsp coconut flour
  • 1 tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup carrot (about 1 large carrot) finely grated
  • For Cream Cheese Frosting:
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 tsp vanilla
  • 1 tbsp heavy cream
  • 1/4 cup confectioners erythritol

Instructions

  1. For the Cake:
  2. Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
  3. In a large bowl, beat together the erythritol and butter until fluffy.
  4. Beat the eggs in, then the almond milk and vanilla.
  5. .................................

for full instruction please see : www.thismomsmenu.com

GIANT CHOCOLATE CHIP COOKIE CAKE

Today is national chocolate chip day, so what better way to celebrate than with a giant chocolate chip cookie that you can share?!

This cookie is perfect served up with a little frosting on the edge, and sliced up just like a cake so you can share it with your friends or family, or just eat a few slices yourself. It’s easy enough to make for a weeknight dessert, but fun enough you could serve it up with a few candles on top and call it a birthday cake.

The whole thing is like a thick and giant chewy cookie throughout, bursting full of chocolate chips. Top it with your favorite chocolate frosting, and a few sprinkles for fun.


Ingredients

  • 3/4 cup butter softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg + 1 yolk
  • 1 1/2 tsp vanilla
  • 2 - 2 and 1/4 cup flour**
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups chocolate chips
  • 1 cup chocolate frosting (I used canned frosting)
  • sprinkles

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a 9in cake pan with non stick spray. Set aside.
  3. Cream together your butter and your sugars in a large bowl.
  4. Add in the egg and egg yolk and the vanilla and stir in.
  5. In another bowl mix together your baking soda, salt and flour.
  6. Add your dry ingredients to your wet ingredients and stir everything together till just combined.
  7. ;..........................


for full instruction please see : lmld.org

SALTED CARAMEL CHEESECAKE RECIPE – EASY NO BAKE RECIPE!

Some foodie trends come and go, but Salted Caramel doesn’t seem to be going anywhere. I love it just as much now as I did when I first discovered it in BBC Good Food Magazine about a hundred years ago (okay, maybe ten years ago). But who can even remember life before Salted Caramel?!

It was inevitable that at some point it would find it’s way into a cheesecake recipe of mine. What sweet treat can’t be made better by adding it to a cheesecake I ask you?

This Salted Caramel Cheesecake is so loved here, it’s my go to recipe to make for friends for dinner parties and get togethers. Quick to make and easily prepare in advance.

Start by crushing your biscuits, I use digestive biscuits but you could swap in your favourite (Hob Nobs perhaps?). Mix them with the melted butter and press into a 7″ round loose bottom tin (I use one like this loose bottom tin, £9 on Amazon).

Then beat your double cream until stiff, add your sugar, cream cheese, lemon juice and caramel. Dollop it on top of the biscuit base and splodge (technical term) lumps of caramel in too. Recipe for salted caramel heaven right there.


Ingredients

  • 250 g Digestive biscuits
  • 125 g Butter Unsalted, melted
  • 450 ml Double cream Whipped until it forms medium soft peaks (like soft serve ice cream)
  • 100 g Icing Sugar Sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
  • Juice of half a lemon
  • 794 g Carnation Caramel (2 x 397g tins)
  • Sea salt flakes

Instructions

  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm lazy!)
  2. Mix with the melted butter and press into your 7" tin.
  3. Combine the whipped cream, icing sugar, cream cheese, lemon juice and half of one tin of caramel (about 200g). Fold in gently until fully combined.
  4. ............................


for full instruction please see : www.tamingtwins.com
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