Apple cinnamon delight  

Apple Cinnamon Dessert

  • Servings: 1
  • Difficulty: easy
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This simple dessert not just healthy but it is sugar free and delicious, it takes few minutes to prepare and I love it.

Perfect dessert when you are on a diet or a healthy alternative when wanting something sweet, but if you are feeling more than just apples, this would be a delicious treat with vanilla ice cream.

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1 peeled and chopped granny smith apple or any preferred apple.
1/4 tsp ground cinnamon
1 cup water
1 packet of stevia sugar
Pam cooking oil spray
1 tsp. rose water or vanilla extract (optional)

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On high heat place a small frying pan, spray with pam cooking oil, add the chopped apples and sauté for 3 minutes or until the edges little brown.

Add stevia sugar and cinnamon stir for a minute, add water, rose water or vanilla extract and cook for 1-2 minutes depends on how thick you like the syrup.

Enjoy!!

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Sugar free Oatmeal Raisin Chocolate Chips Cookies

Sugar free Oatmeal Raisin Chocolate Chips Cookies

  • Servings: 24
  • Difficulty: easy
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oatmeal raisin chocolate chips cookies

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These Oatmeal cookies are filled with delicious Raisin and Chocolate Chips, I love making them and my granddaughter loves to eat them.

preheat oven to 350

1 Cup Splenda brown sugar

2 Cups all purpose flour

2 Tsp. baking soda

1/2 Tsp. fine salt

1 1/2 Cups old fashion oats

1/2 Tsp. cinnamon

1/2 Tsp. freshly grated nutmeg

1 Cup of raisins

1 Cup mini chocolate chip

2 sticks of unsalted butter soften

2 eggs at room temperature

1/2 Tsp. ground vanilla or extract

line 3 cookie sheets with parchment paper and set a side.

Add butter and brown sugar in to a stand mixer bowl with the flat beater attached, mix for 2 minutes on medium speed until it has smooth consistency.

Add eggs one at a time making sure its fully incorporated.

Add Vanilla and mix well for a 1 minute.

In a separate bowl mix flour, baking soda, salt, nutmeg and cinnamon, add to the sugar and butter mixture in third, mix well for 1-2 minute.

With a medium size ice cream scope, scope the cookie dough on to the prepared cookie sheets making sure to leave 2 inches between each cookie.

Bake for 12-15 minutes.

oatmeal raisian chocolate chip cookies3

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Let the cookies cool for 5 minutes on the cookie sheet, remove to cooling racks and let them cool completely, store in airtight container for up to two weeks, if they last that long 🙂

Enjoy!

Corn Dog Muffins

Corn Dog Muffins

  • Servings: 12-24
  • Difficulty: easy
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The combination of corn bread and hot dogs is behind delicious, kids and adults enjoys eating them at any given time!

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We all enjoyed them when shopping at the mall, corn dogs and lemonade was one of the snaks my kids asked for all the time.

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I combined the two in muffin version and the results were amazing!

Just a hint of sweetness meets savory.

They are on the healthy side also, coconut oil replaced the butter and sugar substitutes replacing the granulated sugar.

It was the perfect combination with BBQ, yes, we started our long weekend BBQ from today, and it will continue until Monday!

Preheat oven 375

Spray two muffin pans with vegetables oil spray and set aside.

.1/2 cup all purpose flour

.2 1/2 cup buttermilk

.1/4 tsp salt

.2 tsp baking powder

.1/2 cup melted coconut oil or melted unsalted butter

.2 1/2 cups corn meal

.2 large eggs

.6 beef hot dogs cut in to 5 pieces each

.1/3 cup sugar substitutes or granulated sugar

In a large bowl, combine flour, cornmeal, baking powder, salt, and sugar set aside.

In measuring cup, stir in buttermilk and eggs, whisk until completely combined.

Add the buttermilk mixture to the dry and stir.

Add the melted coconut oil or butter and stir until the mixture comes together.

With ice cream scoop fill the muffin pan halfway, insert the cut up hotdogs, one in each muffin.

Bake for 25-30 minutes making sure to turn the pans halfway.

Cool on wire rack for five minutes, remove, and cool completely.

Drizzle with honey on top before serving.

The muffins could be served warm or at room temperature.

This recipe makes about 22-24 muffins, Enjoy!

Ricotta-Orange Cupcakes

Ricotta-Orange Cupcakes

  • Servings: 12-14
  • Difficulty: easy
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The smell of orange baking is one of the most delicious aromas you could have in the kitchen.

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I love to bake with orange in any form, juice, zest or extract, it taste delicious in cupcakes, cakes or pound cake, and I think the mix of orange juice with the ricotta cheese made this recipe as delicious as it can be.

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It is moist, fluffy texture with the delicious flavor and aroma of the orange juice that I loved about it, and the added bonus its sugar free…

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To my surprise this recipe made a good amount of wet batter, I was so worried that I might have added too much orange juice but it was already mixed and no going back…

I ended up with 24 cupcakes and 1 loaf and I was happy with that, the hubby gets his loaf and my co-workers get the cupcakes…

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I made up this cake because I always tend to buy too many containers of ricotta cheese and I had a big gallon of orange Juice, so I started writing it, and this recipe was born.

.3 1/2 cups of all-purpose flour

.4 tbsp. corn starch

.1 cup large golden raisin

.1 1/2 cups whole milk ricotta cheese

.1 1/2 sticks room temperature butter

.2 cups sugar substitutes

.2 cups orange juice with pulp

.1 1/2 tbsp. baking powder

.1/2 tbsp. baking soda

.1/8 tsp. salt

.4 large eggs room temperature

.1 tbsp. vanilla extract

Preheat oven to 375

Line muffin pans and set aside, spray a loaf pan with none-stick vegetable spray, line with parchment paper, spray again, and set aside.

In a stand mixer with the flat beater attachment, cream the butter, add the sugar 1 cup at a time and mix well after each addition, beat for 2 minutes until its smooth and the sugar incorporated with the butter.

Add eggs one at a time mixing after each addition add vanilla extract and mix well.

Sift flour,corn starch, baking soda, salt, and baking powder.

On a low speed, add the flour mixer to the creamed butter in thirds alternating with the orange juice, starting and ending with the flour.

With ice cream scope, fill the cupcakes all the way.

Add the rest of the batter to the loaf pan.

Add 4-5 raisins to the top of each cupcake add the rest to the top of the loaf, do not mix.

Bake the cupcakes for 29-30 minutes

Bake the loaf for 40-45 minutes

Cool in the pans for 5 minutes, transfer to wire racks and cool completely before serving.

Top with fresh whipped cream, but I prefer there delicious orange flavor on its own. Enjoy!

Lemon Lime Cookies

Lemon Lime Cookies

  • Servings: 12-14
  • Difficulty: easy
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Pucker up everyone these cookies are lemony and limey in the most delicious way you could imagine.

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The lemon and lime mixture brings out the summery sunshine in these cookies, I had a lot of lemons and limes in my refrigerator, and I have not made these delicious cookies for a while.

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They are sweet and buttery without the fat from the butter, they are healthy in a way since they are sugar free also…

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.4 1/2 cups all purpose flour

.1 tsp baking powder

.1 tsp. salt

.2 cups coconut oil

.1 1/2 cups sugar substitutes

.4 tbsp. lemon zest

.4 tbsp. lime zest

.2 tbsp. vanilla extract

.6 tbsp. lemon juice

.2 tbsp. lime juice

.2 cups of powder sugar substitutes

.2 eggs room temperature

Preheat oven to 375

Line up three cookie sheets with parchment paper and set aside.

In a bowl of a stand mixer, combine the coconut oil and 1 1/2 cups of sugar, mix well until creamy.

Add eggs one at a time mixing well after each addition.

Add vanilla extract and mix well until mixture is fluffy, about 1 minute.

Sift flour; baking powder and salt, on low speed add the flour mixture in third and mix well after each addition.

Add 1 tbsp. of each, lemon zest and lime zest. Add 1 tbsp. lemon juice and mix for few seconds until all incorporated.

With a tablespoon dollop the cookie dough on to the prepared cookie sheets leaving 1-2 inches apart between them.

Pour the lime juice on to a flat plate, and add the remaining sugar in to another flat plate, dip the bottom of drinking glass in to the lime juice and then dip in to the sugar, flatting each cookie to about 1/2 inch each. Repeat until all the cookies are done.

Bake for 18-19 minutes depending on how chewy or crispy you want them.

Remove and cool in the pan for 5 minutes, carefully remove from the pan and cool completely on cooling rack.

Mix the remaining lemon juice, lemon zest, lime zest with the powder sugar, adding more sugar and lemon juice , or less depending on how thick or thin you want the glaze.

With a tablespoon drizzle the glaze on to the cookies evenly and let it stand for few hours or until the glaze is set. Enjoy!

Crusty Sourdough Bread

Crusty Sourdough Bread

  • Servings: 8-12
  • Difficulty: intermediate
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Today I tested a new recipe of sourdough bread. I know the carbs issue but who can resist fresh hot baked crusty bread!

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This bread left to rise for about 4 hours without being disturbed! In the mean time, we went to breakfast, and grocery shopping.

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After 4 hours, I gently worked the dough with a little bench flour, divided it in to two loaves, and let it rest again…

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Letting the dough rise for that long is what made the flavor intensify, and gave it the extra sour taste… The bread turned out amazingly delicious, crusty yet soft, and chewy!

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.9 cups bread flour

.2 1/2 cups bread starter (see recipe)

.1 tbsp. dry yeast

.2 1/2 hot water

.2 tbsp. sugar substitutes

.1 1/2 tbsp. salts

.1 egg whites

.1/2 tbsp. water

.1/2 tsp poppy seed

.1/2 tsp raw unsalted sunflower seed

.1/2 tsp flaxseed

.1/2 tsp black untoasted sesame seeds

.4 tbsp. corn meal

.Spray bottle with cold water

To make the Starter


.3 cups of all-purpose flour

.1 tbsp. dry yeast

.3 cups of warm water

combine all the starter ingredient and mix well in a large plastic container, cover with plastic wrap, and leave it at room temperature for 12 hours.

In to a stand mixer bowl with a flat beater attachment, add 8 and 1/2 cups of flour, salt, dough starter, yeast, and sugar. Mix for few seconds to incorporate, add water and mix for 2 minutes.

Switch the flat beater with the dough hook, let the mixer run on low speeds slowly until the dough comes together, and pulls away from the bowl.

On high-speed let the mixer runs for 5 minutes to work the dough.
Place the dough in a large bowl sprayed with nonstick spray, spray plastic wrap with the nonstick spray and cover the bowl, place a clean tea towel on top of the plastic wrap and let the dough stand in a warm corner of the kitchen for 4 hours.

Sprinkle the corn meal on to two cookie sheets and set aside.

Turn the dough on to floured surface, with sharp knife gently cut the dough in half to two pieces.

With floured hands Work the dough gently with fingertips, bring the dough together to a long log shape tucking in the bottom and smoothing the side, and place each loaf on the prepared cookie sheet or if you prefer use a large loaf pans.

Gently to avoid deflating the dough, smooth the dough with fingertips to the length and width you desire, cover with tea towel and let it stand for 15-20  minutes.

Preheat oven to 460 degrees, when time is up lower the heat to 455 degrees.

In a small bowl Mix all the seeds and set aside.

With a sharp razor, slash each of the loaves with three 1-inch slashes, add the water to the egg white and whisk, with a pastry brush, brush the top of one of the loaves with the egg wash and sprinkle the seeds evenly on top of it.

Brush the second loaf with some of the white wash.

Bake for 35 minutes, after the first 15 minutes, spray the bread and the cookie sheet with water and bake for another 15 minutes, do not over spray the dough, just few sprits for each loaf.

After 15 minutes spray again, bake until the time is up and the loaves are golden, and gives a hollow sound when taping the bottom of the bread.

Let the bread cool on the cookie sheets for 5 minutes or until it is cool enough to handle, remove and cool completely on to cooling racks before slicing.

Cut the bread to thin slices and keep in plastic zip top bags in the refrigerator or the freezer.

To save the rest of the starter keep in a large plastic container covered in the refrigerator and feed it once a week by removing a cup of the starter and add one cup of flour and one cup of water, mix and return to the refrigerator. To use again let stand at room temperature overnight.

Enjoy!

Basbousa– Harisi

Basbousa-Harisi

  • Servings: 8
  • Difficulty: easy
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Basbousa is a delicious Middle Eastern cake served
at wedding, engagements, and birthday parties as a symbol of
happy gathering.

Made from cooked semolina and topped with simple syrup. Coconut
is also a delicious addition.

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The syrup contains rose water or orange water that adds a touch of
sweetness and delicious fragrance.

I have this recipe since home economics in high school, hand writing
by me in cooking notebook that I created back then, this
notebook seen better days as you could see.

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Throughout the years, I added unsweetened shredded coconuts in to the
batter, just as an extra-added delicious flavor.

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Cake

.3 cups of semolina

.1 stick room temperature butter or margarine

.1/2 cup sugar substitutes or regular sugar

.4 tbsp. baking powder

.3 cups plain yogurt

.4 tbsp. untoasted peanuts or almonds

.1/2 cup unsweetened shredded coconuts

Syrup

.6 cups sugar subs or regular sugar

.1 cup water

.1/8 tsp fresh nutmeg

.2 tbsp fresh lemon juice

.3 tbsp. rose water

.1 stick of cinnamon

Make the syrup ahead, few hours before making the basbosa.

In a medium sauce pot, add all the syrup ingredient except the
rose water, stir until sugar is dissolved, on medium heat bring
to boil, about 5 minutes, lower heat and let it simmer for 10 minutes
or until its thickened.

Set aside to completely cool.

Preheat oven 355

Butter an 8 x 8 baking pan , set aside.

In a large bowl, add semolina and butter, with clean hands work the
semolina in to the butter, with fingertips until all incorporated.

Add baking powder, sugar, coconuts, and yogurt, mix well with rubber
spatula.

Add to prepared pan, with butter knife score the batter to triangle,
and place one peanut or almond in each triangle.

Bake for 30-40 minutes or until golden brown.

Remove the pan from the oven and place on cooling rack, drizzle
the entire syrup on top of the basbosua while still hot in order
to absorb it.

Let the pan stand until completely cooled, about 30 minutes.
Serve with hot tea or Arabic coffee, Enjoy!