Organic Banana Pancakes

On this rainy Sunday in Arizona, nothing sounded better than Banana Pancakes and a lazy day with my husband and bulldog…  and I think I just may have made the most incredible pancakes ever! They are naturally sweet with the banana and honey, super soft, fluffy and filling… Like I said, perfect for a much yearned for lazy day 🙂

Ingredients

(serves 3.. 2 if you are super hungry)

3/4 Cup Organic Whole Wheat Flour

1 teaspoon Baking Powder

1/2 teaspoon Organic Cinnamon

1/4 teaspoon Sea Salt

3/4 Cup Organic Coconut Milk (you may also use regular milk)

1 Medium Organic Banana

1 Organic Egg

3 Tablespoons Honey

3 Tablespoons Organic Butter, melted

1/4 teaspoon Vanilla Extract

Directions

To make it simple…In one bowl, combine the dry ingredients. In another bowl combine the wet ingredients and mash the banana into the same bowl. Then mix all ingredients together! Heat your griddle or pan with a small amount of butter and pour the desired size of batter. (wait to flip until you see those cute little bubbles form)

Serve with sliced banana, maple syrup and more butter!! YES more butter 😉

Lastly.. enjoy YOUR lazy Sunday!

Organic Chocolate Cake with a Strawberry Acai Buttercream

I just got these fabulous cookbook, “Organic and Chic,” By: Sarah Magid. I was so excited to find this because I LOVE her philosophy being Organic and local as possible! This is completely up my ally… I must admit though, the only little thing that I was disappointed about was the food coloring she uses. It is the generic “chemical” kind. But for my recipes I want ALL of my ingredients to be as pure and chemical free as possible. Therefore, I have discovered this amazing naturally made  food coloring by “India Tree.” I paid $19 for it, but to me it’s worth it 🙂

 I made the Pink Macarons with an Organic Strawberry Acai Buttercream I had left over buttercream so I wanted to make a cake… and Since I love ANYTHING Chocolate, I made Sarah’s “Easiest Chocolate Cake…”

Ingredients

(This is the recipe cut in half for a smaller cake)

1 Cup + 2 Tablespoons Organic AP Flour

1 Cup scant Organic Cane Sugar

1/2 Cup Organic Unsweetened Cocoa Powder

1 teaspoon Baking Soda

1/4 teaspoon Sea Salt

1/2 Tablespoon ALMOND EXTRACT (This is a change I made; Original recipe called for Vanilla Extract)

1/3 Cup Organic Canola Oil

1 Teaspoon Organic White Vinegar (Apple Cider is what I used)

1 Cup Cold Water

Directions

Preheat the oven to 35o degrees F. Butter and flour a 8 or 9-inch round cake pan. In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, mix the extract, oil, vinegar, and cold water. Slowly whisk the wet ingredients into the dry ingredients, 

being careful not to overmix. The mixture will be quite wet, but this is okay. Pour the batter into the prepared pan and bake until tester inserted in the center comes out clean, about 20-24 minutes.

Allow cake to cool then frost it with the Strawberry Acai Buttercream.

Pink Macarons with an Organic Strawberry Acai Buttercream topped with Fleur De Sel

FINALLY! Successful Macarons!!

It took 3 times and it finally worked… I learned from all this that “Patience pays off!” Initially it was the whole “waiting” thing that I failed at during the first 2 attempts. But I did it and it worked.

I followed this specific Strawberry Macaron Recipe but of course I changed just a few things...

When making the Macarons I completely ommited the “Strawberry Flavor” because I only wanted the strawberry to come from buttercream. The food coloring I used is made by “India Tree.” It completely natural food coloring made from Vegetables. (AWESOME!!) I also sprinkled to tops on the Macarons with a coarse Fleur De Sel. Now the buttercream, instead of using Vanilla I used 1 teaspoon of Acai Berry Powder. Then, I substituted the heavy cream with Organic Sour Cream to give it a little more tang since its super sweet from the powdered sugar.

Im so excited about these little cuties and I hope you will be too!

BIG HUG for this one 🙂

Organic Açaí Berry Cupcakes topped with Roasted Cocoa Nibs

With my rising obsession with Cupcakes, I am adapting “Anti-Aging and Healthy” ways to completely indulge in these sweet treats… Therefore, the well known Superfood, Açaí, was next on my list! I paired the cakes with Roasted Cocoa Nibs, so it would compliment the taste of this luscious berry and it turned out AMAZING!!

So what is Açaí?…
Açaí is the high-energy berry of a special Amazon palm tree. It contains a remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine. Also, Açaí has the synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health. As well as an almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration.

To make these lovely little cakes you will need:

1 1/2 Cups Organic AP Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Himalayan Sea Salt

1/2 Cup Organic Cream

1 Tablespoon Organic Açaí Berry Powder

1 stick Organic Butter, unsalted & room tempurature

3/4 Cup Organic Sugar

2 Organic Eggs

For the Frosting:

1/2 stick Butter

1 Cup Organic Powdered Sugar

1/4 Cup Organic Cream

1/2 teaspoon Açaí Powder

Directions

Preheat the oven to 350 degrees F. Line the cups of a standard 12-cup muffin tin with paper liners. In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. With mixer on low, add half of dry ingredients, followed by the cream and Açaí. Divide batter evenly among the prepared muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes completely before frosting.

Frosting:

In a medium bowl, with an electric mixture, beat the butter, powdered sugar, milk and Açaí until smooth.

The frosted Cupcakes are best eaten within 1 day.

Your taste buds, body, health and skin will LOVE the benefits of these decadent cakes!!

Chocolate Guinness Cupcakes with a Vanilla Bean Chocolate Ganache

Guinness is one of my FAVORITE beers. So I couldn’t wait to pair it with chocolate in this exotic cupcake! The Guinness hits your palate subtly but lingers in your mouth like a taste of wine. Its deep coffee-cocoa flavor is a perfect match with the chocolate and vanilla bean ganache. So if you enjoy a good brew you will LOVE these little cakes!!

Ingredients (makes 12 cupcakes)

1/4 Cup + 2 Tablespoons Organic Unsweetened Cocoa Powder

1 Cup Organic Sugar

1 Cup Organic AP Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Himalayan Sea Salt

6oz (half a bottle) Guinness Stout

1/2 stick Organic Butter, unsalted and melted

1/2 teaspoon Vanilla Beans

1 Large Organic Egg

1/4 Cup + 2 Tablespoons Organic Sour Cream

Ganache

4oz Dark Chocolate, Valhorna 70%

4oz Organic Heavy Cream

1/2 teaspoon Vanilla Beans

Directions

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, vanilla beans, flour, baking soda and salt.

In another medium bowl, combine the Guinness and melted butter. Beat in the egg. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Dived the batter equally between 12 lined muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pan. Bake another 12 minutes until risen and toothpick inserted comes out clean. Cool cupcakes on a rack or in the muffin tin.

To make the Ganache

In a double boiler, melt the chocolate and cream together. Once melted, stir in the vanilla beans. Set aside to cool. Once cooled at room temperature, dip the cupcakes into the ganache and sprinkle with cocoa powder to finish!

Chocolate Chip Cookie Dough Cupcakes

 

These are the absolute most incredible cupcakes I have ever tasted! If you LOVE cookie dough you will go crazy over these little cakes. I will admit this is not my recipe.. I followed this Chocolate Chip Cookie Dough Cupcake recipe. The only thing I changed was the ingredients I used were organic and I used less frosting.

Look at the cookie dough goodness inside…

Seriously, find ANY excuse to make this recipe. You will be so glad you did!


Cheesecake Bites with a Shortbread Crust

These little Cheesecake bites are so delicious and surprisingly very healthy!

Ingredients

1 cup Shortbread cookie crumbs

2 Tablespoons butter, melted

3/4 cup whole milk ricotta cheese

1/2 cup sour cream

1/2 cup honey

2 eggs

Directions

Preheat the oven to 35o degrees F.

Using a muffin pan line each sections with parchment paper or cupcake liners. In a small bowl combine the cookie crumbs and melted butter. Place 2-3 Tablespoons of the mixture into the bottom of the liners and set aside. In another bowl combine all remaining ingredients and whisk together. Put about 1/4 cup of the wet mixture on top of the crumb combination. Bake for 35-40 minutes until a toothpick inserted comes out clean. Allow to completely cool in the fridge for at least 45 minutes.

These tasty treats will satisfy your body and soul!

Chocolate Doughnuts with Powdered Sugar

After making these delectable Chocolate Doughnuts I was waiting for my husband to get home from work. So I was watching “The BEST thing I ever ate,” on my favorite show Food Network (of course). Shortly after the show was over my husband got home, and I gave him a doughnut I had made… his eyes then rolled back and after a few minutes he yelled, “This is the best doughnut I’ve ever had! The best thing I’ve ever eaten!” I just had to giggle because I was just previously watching that fun show. So anyways, here is what could be one of the BEST things you ever eat as well!

Ingredients

1 1/4 cups  whole wheat flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon sea salt

2 large organic eggs

3/4 cups sugar

2 tablespoons buttermilk

1 1/2 tablespoons butter, melted

2-4 cups canola oil  for frying

1/2 cup powdered sugar to coat

Directions

1. In a bowl combine the flour, cocoa powder, baking powder and sea salt then whisk together well.

2. In another bowl stir together the sugar, melted butter, eggs and buttermilk. Then, add the mixture to the dry ingredients and mix well.

3. Prepare a brown paper bag by filling it with the powdered sugar.

4. Heat the oil to about 375 degrees F.

5. Using an ice cream scoop, drop dollops of doughnut batter into the hot oil. Only a few at a time. Do not over crowd the pot. Fry for about 2 minutes on each side or until the doughnuts are browned and crispy.

6. Take the doughnuts out and immediately put into the paper bag and shake to coat each doughnut.

Serve right away!

Chocolate Mocha Cupcakes with Dark Chocolate Ganache

For my 23rd birthday I wanted to make cupcakes! I had never made cupcakes before so for this special occassion it was on! Cupcakes are so perfect for a party because they are easy to eat and they do not require plates, forks, ect… So now for parties Im definately going cupcakes!

Ingredients

3/4 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

3/4 cup sugar

1/3 cup cocoa powder

4 Tablespoons melted butter

2 eggs

2 teaspoons vanilla extract

1/3 cup buttermilk

3 Tablespoons fresh espresso

Chooclate Ganache

1/2 cup heavy cream

1/2 cup dark chocolate, chopped

pinch of sea salt

Directions

1. In a medium bowl combine the flour, baking powder and soda, salt, cocoa powder and sugar. Whisk till blended well.

2. In another medium bowl combine the melted butter, eggs, vanilla, espresso and buttermilk. Whisk till the mixture is blended.

3. Combine the wet to the dry ingredients and fold together. Do not over mix.

Preheat the oven to 350 degrees and bake for 15 minutes until a toothpick insert comes out clean.

To make the Ganache…

In a double boiler heat the cream, add the chocolate and sea salt, stir until the chocolate melts. Set aside and cool until you are ready to dunk your cupcakes!!

To finish.. dunk your cakes and decorate with chocolate curls.

Happy Birthday!

Chocolate and Key Lime Angel Cake

In this recipe Chocolate and Key Lime come together beautifully!  Angel Cake got it’s name because of its airy lightness is said to be the “food of the angels.” This recipe in a cake-lover’s prayer.

Ingredients

1/4 cup White Whole Wheat Flour

2 Tablespoons Cocoa Powder

2 Tablespoons Arrowrroot Powder

1/4 teaspoon Sea Salt

5 Egg Whites

1/2 teaspoon Key Lime, zest

Topping

Homemade Whipped Cream

4 Tablespoons Mascarpone Cheese

1 Tablespoon Sugar

1 teaspoon Key Lime Juice

Directions

1. Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, arrowroot powder, and salt together a few times.

2. Beat the egg whites in a large bowl until foamy and continue to whisk until soft peaks form.

3. Add the sugar to the egg whites a spoonful at a time, whisking after each addition. Sift a third of the four and cocoa mixture over the meringue and gently fold in. Repeat twice or more.

4. Spoon the mixture into a ring mold or a pie pan (that is what I do.) Bake for 35 minutes, or until springy when lightly pressed. Turn upside-down on to a wire rack and leave to cool in the pan. Carefully ease out of the tin. Then, after it has cooled I use a small circle cutter and punch out “bite size” circles.

5. To make the topping, mix 1/2 cup of  Homemade Whipped Cream, mascarpone cheese, key lime juice and sugar. Spread how much topping you would like on each bite. Top with some lime and chocolate zest.