This delicious tart was inspired by the mini fruit tart I received from my son and his wife when they came over few days before mother’s day to visit and celebrate it early, they both had to work on mother’s day and they were not going to be able to join the rest of the family on that day…
I loved the tart they brought me… so light، yummy and full of fresh fruit….There was a surprise inside of the tart when I took a bite of it, it had a thick layer of chocolate melted on top of the crust and a thick layer of fresh whip cream…It was amazingly delicious. Continue reading
No one would turn down a good chocolate chip cookie let along these double chocolate cookies that made with few healthy ingredients…. Continue reading
Everyone loves this cake, it’s so chocolaty and moist.. Continue reading
I love everything about winter!
I love the clothes and how crisp and clean the air…. Continue reading
I had a package of whole-wheat Puff pastry squares and I did not know what to make with them, I have made them with cheese most of the time and they are absolutely, amazingly delicious, but I wanted to make a sweet treat, so I came up with this one.
I choose dark chocolate, and dusted it with sugar free powder sugar so my husband will be able to eat some of these delicious puffs.
These chocolaty puffs could be prepared quickly to serve after dinner or at any gathering.
Preheat oven 375
Line up a cookie sheet with parchment paper and set aside.
In a small bowl, beat the egg with water and set aside.
.1 package of whole-wheat puff pastry, 22 oz. thawed overnight in the refrigerator
.1 bag dark chocolate morsels
.1 egg
.1 tbsp. water
.1/4 cup sugar free powder sugar
Roll out each square of puff pastry in one direction to create a 1/2 inch thick long sheet, cut to two strips.
In each strip line up 10 chocolate morsel length wise, roll the pastry tight and making sure all the chocolate covered.
Repeat until all the puffs are used.
Line up in on cookie sheet leaving 2 inches space between them.
With pastry brush, lightly brush the puffs with the egg wash.
Bake for 25-35 minutes.
Let the puffs cool in the pan for 5 minutes, dust with powder sugar and arrange on serving platter. Enjoy!
These muffins are not your average sugar free muffins, one bite and you are hooked on the irresistible taste of the filled morsels.
The dark chocolate morsel were filled with Cherry filling and this was the first time baking with it, and it turned out delicious and added just the right flavor to the muffins. I will be using them again for sure!
I guarantee you will not eat just one or two or three :)!
.1 bag 9 oz filled baking morsels
.1/2 cup brown sugar substitutes
.1 stick of butter
.1/4 cup low-fat milk
.1 1/2 cup all-purpose flour
.1 tsp. baking soda
.1 tsp. baking soda
.1/4 tsp. salt
.1 tsp. vanilla
.1 large egg
Preheat oven 375
Line muffin pan and set aside.
In a stand mixer bowl, add butter and brown sugar substitutes and cream well until the butter is fluffy and the sugar dissolved.
Add egg and mix until incorporated, add Vanilla.
Sift flour; add baking powder, baking soda, and salt.
On low speed, add flour mix in thirds alternating with the low-fat milk.
With an ice-cream scope, fill muffin liner all the way up and bake for 18 minutes or until toothpick comes out clean.
Cool in the pan for 10 minutes, remove to cooling rack, and cool completely. Enjoy!
