LilliPop Girl

Category: Desserts

  • Gâteau double chocolat santé

    Gâteau double chocolat santé

    I found this chocolate muffin recipe, which seemed very tasty and very quick to make. Having several jars of yogurt in the fridge, I wanted a recipe that included this ingredient. The original recipe said 1/2 cup of sugar, I cut it to 1/3, because with the chocolate chips, I find it quite sweet. You can adjust according to your taste. I also made the recipe in a cake pan and everyone liked it. To redo and try to freeze in individual portions perhaps?

     

    gateau au chocolat
    Print Recipe

    Gâteau ou muffins double chocolat santé

    Prep Time10 minutes
    Cook Time30 minutes
    Course: Dessert
    Keyword: chocolat

    Ingredients

    • 1 3/4 tasses farine tout usage non blanchie J'utilise La Milanaise
    • 1/4 tasse cacao
    • 1/3 tasse sucre
    • 2 c. à thé poudre à pâte
    • 1/4 c. à thé sel
    • 1 oeuf
    • 1/4 tasse huile d'olive
    • 1 tasse yogourt nature J'ai utilisé le Riviera
    • 3/4 tasse pépites de chocolat mi-sucré

    Instructions

    • Préchauffer le four à 350 °F
    • Dans un bol, mélanger la farine, sucre, cacao, sel, poudre à pâte.
    • Dans un autre bol, bien mélanger l’œuf avec le yogourt et l'huile, jusqu'à ce que le mélange soit homogène. Ajouter les pépites de chocolat.
    • Incorporer le mélange de farine à la cuillère et mélanger.
    • Verser dans un moule de grandeur 8 X 8 ou dans vos moules à muffin.
    • Cuire environ 25 minutes pour des muffins et 30 minutes pour un gâteau.

     

     

     

     

  • Chocolate & Tahini Cookies

    Chocolate & Tahini Cookies

    Ingredients:

    • 1 1/2 cup unbleached organic flour
    • 1 1/2 tsp. baking powder
    • a pinch of sea salt
    • 1/3 cup tahini
    • 1/3 cup of sugar
    • 1 tbs pure vanilla extract
    • 2 eggs
    • 1/3 cup black chocolate pistoles or chips
    • 1/4 cup whole organic sesame seeds

    Directions:

    1. Preheat the oven to 375 degrees and prepare a baking sheet by lining with parchment paper or a silicone mat.
    2. In a medium bowl, cream tahini with sugar for 1 to 2 minutes. Add vanilla and eggs and continue to beat until fluffy.
    3. Add the chocolate pistoles to the mixture.
    4. In another bowl, combine the flour, salt and baking powder.
    5. Add the flour mixture mixing to low until combined.
    6. Form small balls of dough, roll in the sesame seeds, then place on the a baking sheet.
    7. Bake for about 15 minutes and cool on a rack.

  • Chocolate hazelnut biscotti

    Chocolate hazelnut biscotti

    In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa,  crisp and do not contain added fat!

    Makes about 50-60 biscotti

    Ingredients:

    • 2 cups unbleached flour
    • 1/2 cup hazelnuts
    • 1/2 cup Dutch-style cocoa powder
    • Pinch of salt
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 4 eggs
    • 3/4 cups sugar

    Directions: 

    1. Preheat oven to 350 ° F
    2. If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
    3. In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
    4. In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
    5. Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
    6. Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.
  • Plum Muffins Recipe

    Plum Muffins Recipe

    It’s already the end of this wonderful summer 2016 and markets abound fruits and vegetables. After cooking the plum compote, here are fluffy muffins, filled with pieces of plums. Hard to eat just one! I have used in my recipe 1/3 cup sugar with about 1 large tablespoon of orange marmalade and I dusted the top of golden cane sugar. You can adjust sugar to taste, but the almost candied plums in muffin also add a sweet taste.

    Ingredients:

    • 1 1/3 unbleached flour
    • 2 tsp baking powder
    • a pinch of salt
    • 3 tbs of ground flaxseed
    • 2 eggs
    • 1/3 -1/2 cup sugar
    • 1/4 cup olive oil
    • 1 tsp  vanilla extract
    • 1/4 cups of milk
    • About 3-4 larges plums pitted and diced

    Directions:

    1. Preheat oven to 180°C (350°F).
    2. In a bowl, mix flour, salt, flax seeds and baking powder.
    3. In a medium bowl, beat eggs with sugar and add oil, milk, vanilla.
    4. Pour in the dry ingredients. Stir gently and add the pieces of plums.
    5. Spoon batter into silicone molds with a spoon. Sprinkle golden cane sugar to taste (optional).
    6. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Chocolate and Date Cookies

    Chocolate and Date Cookies

    Sometimes we have a craving for sugar, chocolate and cookies! Here is a healthy recipe for tender chocolate cookies, which will satisfy your cravings!

    Yields 16

    Ingredients:

    • 1 1/2 cup unbleached flour
    • 2 tbs of ground flaxseed
    • 1/2 cup sugar
    • 2 eggs
    • 1 tbs pure vanilla extract
    • 1/3 cup melted organic coconut oil
    • a pinch of salt
    • 1/2 tsp baking powder
    • 1/2 tsp  baking soda
    • 1/4 cup unsweetened cocoa powder
    • 4-5 chopped dates

    Directions:

    1. Preheat oven to 350F. Line a large baking sheet or 2 small baking sheet with parchment paper.
    2. In a large bowl, beat the oil, eggs, sugar and vanilla to achieve a smooth and homogeneous mixture.
    3. In another bowl, combine flour, baking powder , the bicarbonate soda, cocoa, salt, flax seeds and add to liquid mixture.
    4. Fold in dates and make small balls crushed with the dough and place on the plate.
    5. Bake for 8-10 minutes, remove from the oven and let cookies cool for 10 minutes on the baking sheet. Transfer cookies to wire racks to cool completely.
  • Kefir Popsicles

    Kefir Popsicles

    The benefits of kefir on health are numerous, thanks to its probiotic bacteria. Plain kefir has a tangy taste, so if you use that kind of kefir, you can mix it with honey or maple syrup. In this recipe, I used 1/4 cup melted unpasteurized honey, mixed with kefir and vanilla yogurt. The taste was excellent. I also suggest to cut the fruit into small pieces, to avoided biting into a big frozen blueberry. The fruits may also be crushed before being incorporated into the kefir, to make a kind of icy smoothie. For extra crunch, you can add a bit of almond meal.

    Ingredients:

    • 1/4 – 1/3 cup liquid honey or maple syrup
    • 3/4 cup plain kefir
    • 3/4 cup vanilla yogurt
    • Some blueberries, strawberries, raspberries, cherries chopped

    Directions:

    1. In a bowl, mix honey, kefir and yogurt.
    2. Put a few pieces of fruit in the mold and add the mixture.
    3. Put it in the freezer for a 4 to 24 hours period.
    4. To unmold, pour hot water on the mold. Enjoy!
  • Strawberry Jam

    Strawberry Jam

    Here is an essential recipe, probably the most sought during the time of Quebec strawberries! This traditional jam is quite syrupy, but you can play with the consistency according to the cooking time. Because it is kept frozen, no need to add more sugar for the conservation. To defrost, put a jar in the refrigerator overnight. I use it on plain yogurt, blancmange, cake…

    Makes 8-10 small mason jars of 250ml.

    Ingredients:

    • 1 tray (about 24 cups) of Quebec strawberries
    • 4 cups organic cane sugar

    Directions:

    1. Wash the strawberries in cold water (do not soak in water), drain, remove stems and place in a large pot with lid.
    2. Add sugar, cover and marinate overnight.
    3. Heat over high heat and stir to dissolve sugar, without a lid. Bring to boil.
    4. Continue to cook over low heat for about 1h30.
    5. Remove from heat and let cool.
    6. Pour into jars scalded or coming out of the dishwasher.
    7. Put the jars in the freezer until needed.

    To pick your own strawberries, visit: www.fraisesetframboisesduquebec.com

  • Gluten Free Chocolate and Raspberry Cake

    Gluten Free Chocolate and Raspberry Cake

    It’s almost Valentine’s Day, here’s a healthy and delicious cake!

    Ingredients:

    • 1 1/2 cup almond flour
    • 1/3 cup cocoa powder
    • 1 tsp baking powder
    • 1 pinch of salt
    • 2 eggs
    • 1 large ripe banana
    • 1 tsp vanilla extract
    • 1/3 cup melted coconut oil or olive oil
    • 1/2 cup pure cane sugar

    Raspberry puree:

    • 2 1/2 cups frozen raspberries
    • 2-3 tablespoons maple syrup or pure cane sugar
    • 1 tbs cornstarch
    • 1 tbs water

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, mix the almond flour, cocoa, baking powder and salt.
    3. In another bowl, beat the eggs with an electric mixer with the sugar for about 2 minutes. Add vanilla, oil and mashed banana, then dry ingredients and combined.
    4. Grease a 6 or 8″ springform pan (I used 9″ and the cake was not very high) with coconut oil and line the bottom with parchment paper.
    5. Pour batter evenly and bake for about 30 minutes or until top is firm enough. Allow to cool completely before removing it from the pan.

    Raspberry puree:

    1. In a saucepan, combine the raspberries, sugar and water and bring to a boil.
    2. In a glass, dilute cornstarch in a little cold water and pour into the pan. Stir constantly until thickened and remove from heat.
    3. Pour into a bowl and refrigerate. This puree can be prepared the day before.
    4. Put the cake on a display tray and spread the raspberry puree on top.
    5. You can double the recipe to make a two layer cake.
  • Chocolate Energy Bites

    Chocolate Energy Bites

    These chocolate no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

    Yield: about 16 bites

    Ingredients:

    • 1 cup almond
    • 2 cups pitted dates
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoon chopped bittersweet chocolate chips (optional)

    Directions:

    1. Halve the dates to ensure that it does not remain pits ( I always find one or two pits in a bag of pitted dates ) .
    2. Soak dates in a bowl of water for about 10-15 minutes, then drain well.
    3. In a food processor, grind the almonds until crumbly. Add all other ingredients and grind until the formation of a paste.
    4. Pour into a bowl and place in the freezer for about 15 minutes so the dough is less sticky. In a plate, roll into 1-inch balls and coat with coconut, toasted sesame seeds or cocoa. Keep refrigerate or freeze.
  • Chocolate Covered Cashews

    Chocolate Covered Cashews

    J’aurais voulu faire une meilleure photo, car c’est tellement bon des cajous enrobées de chocolat…en plus d’être très rapide à faire!

    Ingrédients:

    • 1 1/4 tasse de noix de cajou cru non salées (sac 1 kg Bassé au Costco)
    • 1/3 de tasse de pépites de chocolat mi-amer
    • un peu de noix de coco non sucrée (facultatif)

    Directions:

    1. Dans une poêle, faire chauffer à feux doux-moyen les cajous pour les rôtir (avec un peu de noix ce coco si désiré), environ 10 minutes, en remuant de temps en temps. Attention de ne pas les brûler. Vous pouvez aussi les mettre sur une plaque au four à 350 F.
    2. Dans un bain-marie, faire fondre le chocolat et retirer le bol du bain-marie.
    3. Ajouter les cajous dans le bol de chocolat fondu et bien mélanger.
    4. Verser et étendre sur une assiette recouverte de papier parchemin ou ciré. Vous pouvez saupoudrer un peu de sel de mer au goût. Mettre au réfrigérateur pour quelques heures. Briser en morceaux et déguster!
  • Chocolate Coconut Milk Ice Cream

    Chocolate Coconut Milk Ice Cream

    Ingredients:

    • 1 14 oz. can full-fat coconut milk
    • 1/4 cup  tablespoons cocoa powder
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract

    Directions: 

    1. Combine all of the ingredients in a blender, and blend until smooth and creamy.
    2. Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
  • Dark Chocolate Crack Cookies

    Dark Chocolate Crack Cookies

    Yield: 24-30 cookies

    Ingredients: 

    • 3/4 cup (100g) all-purpose Flour
    • 1/2 teaspoon (3g) Baking Powder
    • 1/4 teaspoon (1g) Sea Salt
    • 8 ounces (225g) Dark Chocolate, chopped
    • 3 Tablespoons (45g) unsalted Butter
    • 2 Tablespoons Bourbon or Amaretto
    • 2 large Eggs, room temp.
    • 1/3 cup (65g) Sugar (+ extra for coating cookies)
    • Confectioners Sugar (for coating cookies)

    Directions:

    1. In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
    2. Combine the dark chocolate, butter, and Amaretto in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
    3. Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
    4. Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (about 2 hours).
    5. Preheat oven to 325°F. Line a couple baking pans with parchment paper.
    6. Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
    7. Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
    8. Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

    Source: White on Rice Couple

  • Apple and Cranberry Cobbler

    Apple and Cranberry Cobbler

    Another recipe with cranberries !

    Ingredients:

    • 1 1/4 cups fresh cranberries
    • 2-3 apples , peeled and chopped
    • 1/4 cup raisins
    • 1/2 cup plus 2 tablespoons sugar
    • 1 egg
    • 1/2 cup milk
    • 1/3 cup melted butter
    • 1 cup unbleached flour or whole wheat
    • 1 pinch of salt
    • 1 tablespoon baking powder
    • 1 teaspoon of vanilla extract

    Directions:

    1. Preheat oven to 350F
    2. In a bowl , combine flour, sugar, salt and baking powder.
    3. In another bowl, mix the egg, vanilla, milk and butter. Pour dry ingredients and mix gently.
    4. In a mold 9 “diameter , combine raisins, cranberries, apple pieces and 2 tablespoons sugar.
    5. Pour the batter over the fruit and bake 30 minutes or until a toothpick comes out clean.
  • Lemon Pudding

    Lemon Pudding

    I had already made a lemon mousse recipe, this one is even easier and faster to do and does not contain eggs.

    Servings: 4 ramekins

    Ingredients:

    • juice of 2 lemons
    • 125 ml (½ cup) sugar
    • 60 ml (¼ cup) cornstarch
    • 125 ml (½ cup) water
    • 250 ml (1 cup) orange juice
    • 125 ml (½ cup) breadcrumbs Graham

    Directions:

    1. In a saucepan, combine all ingredients except bread crumbs and bring to a boil, stirring until thickened.
    2. Pour some crumbs at the bottom of a ramekin and pour the mixture, refrigerate.
    3. Keeps 3 days in the refrigerator, does not freeze.

    Source: Cuisine Futée

  • Soft Molasses Cookies

    Soft Molasses Cookies

    Hmm, good soft molasses cookies. I would write healthy cookies, but as almost all the recipes in this blog, they are low in fat and sugar! A comforting snack during our long winter months.

    Ingredients:

    • 1 egg
    • 1/4 cup butter (or coconut oil to try)
    • 1/2 cup molasses
    • 2 tablespoons maple syrup (optional)
    • 1 tablespoon ground ginger (or less depending on your taste)
    • 1 pinch of salt
    • 1/4 cup milk
    • 1/4 cup raisins
    • 2 cup unbleached flour
    • 2 teaspoons of baking powder

    Directions:

    1. Preheat oven to 350 F.
    2. In a medium bowl, beat with an electric mixer the first 8 ingredients by adding one by one in order.
    3. Add and mix the flour and baking powder until well blended.
    4. Spoon cookie on a plate lined with parchment paper.
    5. Bake for about 15 minutes and remove from cookie sheet to cooling rack.