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glass bowl of raspberries, biscuits, and cream on a counter

Raspberry Tiramisu #EasterSweetsWeek

Fresh berries, biscuits, and cream layered together make this French-inspired Raspberry Tiramisu recipe an instant classic sure to please!

glass bowl of raspberries, biscuits, and cream on a counter

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

My good friend and photographer Fanette is French… and with her comes a lifetime worth of food experiences that I’ve never even imagined.

French cuisine and baking is one avenue which I have never explored and the benefit of having a French friend who is also a foodie means she bakes and I eat!

This recipe is a part of #EasterSweetsWeek!
Make sure to scroll down after the recipe to ENTER TO WIN
some great prizes from our sponsors! 

bowl of whipped cream on a counter with eggs and raspberries

I asked if Fanette help out with a recipe for #EasterSweetsWeek and she jumped at the chance to make something from her childhood.

Fanette has fond memories of her grandmother in France making a delicious dessert made of raspberries and cream and wanted to make that for today.

pink bowl of fresh raspberries on a counter

Unfortunately, recipes in France often call for ingredients only found in France… not America.

So, Fanette decided on this recipe for Raspberry Tiramisu inspired by what her grandmother in France made for her as a child.

raspberry tiramisu

Fanette’s Raspberry Tiramisu is a simple, layered dessert that is nothing short of spectacular in flavor.  Trust me, I had about three servings the first time she served it to me and then took home two more for leftovers.

The first layer is fresh berries that have been mashed until juicy.  Dipped in the berries and juice are traditional French boudoirs biscuits… or as we call them in America, Lady Fingers.

raspberry tiramisu

Once the lady fingers are soaked in berry, they line the bottom of the serving dish and are immediately topped with more fresh berries.   Following the berries is a cream mixture that may surprise you.

The cream mixture is made from not only heavy cream, but eggs and mascarpone cheese! For American’s this mixture may seem strange, but to those in France it’s a traditional cream mixture used in many desserts.

raspberry tiramisu

Let me tell you – we’re missing out here in America because this Raspberry Tiramisu is AMAZING.

The tart berries, the crunch and sweetness of the biscuits paired with the creamy, smooth, rich cream is pure perfection.  I can see why Fanette loved when her grandmother made desserts with this cream and berries and why it’s still a favorite today.

raspberry tiramisu

So, thank you to Fanette for being inspired by her family to make this for us today.

I am incredibly thankful to have a friend who loves to share her culture and her recipes with me.

spoonful of raspberry tiramisu

Raspberry Tiramisu

Raspberry Tiramisu

Ingredients

  •  2 eggs, large
  • 70g granulated sugar
  • 250 g of mascarpone cheese
  • 20cl heavy cream
  • 1tsp vanilla extract
  • 10 boudoirs biscuits
  • 200 g fresh raspberries, divided

Instructions

  1. Separate the yolks and egg whites.
  2. Mix the egg yolks, vanilla and sugar with a whisk until it's light and airy, then add in the mascarpone until you have a homogeneous mix.
  3. Whip the heavy cream to firm peaks.
  4. In another bowl, beat the egg whites to firm peaks.
  5. Fold the whipped cream into the beaten egg whites.
  6. Fold the mascarpone, sugar and yolk mix into the cream and egg whites gently until combined.
  7. Separate berries evenly into two bowls.  In one bowl, gently mash the berries until the juice begins to settle in the bowl.
  8. Dunk the boudoirs biscuits into the mashed berries then line them at the bottom of small individual serving glasses.
  9. Next cover with a layer fresh raspberries then a layer of the mascarpone cream mix.
  10. Repeat steps 7 & 8.
  11. Refrigerate for a 3-4 hours or until ready to serve.

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

 

Cookies:

Cake:

Candy:

Baked/Cooked Desserts:

No Bake Desserts:

French Apple Tarte #EasterSweetsWeek

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple.  This French Apple Tarte is simply delicious.

French apple tarte on a baking sheetThis post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

About a year ago, I met, my now good friend, Fanette who is originally from France.  Like me, Fanette loves to eat dessert and I find myself yearning to know what her favorite French desserts are!

golden apple tarte on a baking sheet

When it was time for me to choose a recipe for #EasterSweetsWeek, I found out one of the sponsors, Rainier Fruit, was supplying us with fresh Washington Apples.

I knew this was the perfect opportunity to make a French Apple Tarte using an authentic French recipe.

This recipe is a part of #EasterSweetsWeek!
Make sure to scroll down after the recipe to ENTER TO WIN
some great prizes from our sponsors! 

golden apple tarte on a baking sheet

I showed Fanette a few recipes I found online, however none of them were truly the authentic way to make a French tarte… know in France as a Tarte Tartin.

So, she dusted off her French baking cookbook and found the perfect recipe for me to use.  However, it was all in French.  Thank goodness for Google Translate!

golden apple tarte on a baking sheet

The dough for the French Apple Tarte was very similar to our American pie dough.  However, when rolling out for the crust of this tarte it would be much thicker than American pie dough.

I also used a food processor to put together this dough, however the actual recipe in the French cookbook said to put it together by hand on the counter.  Either way though I think would be okay since it produced the same result.

golden apple tarte on a baking sheet

The most unusual part of this tarte is that it bakes upside down from how it’s actually served.  The crust winds up on the bottom and the beautiful apples are on top when the tarte is cut and served.

Think of a pineapple upside down cake… but as a French Apple Tarte!

golden apple tarte served on a plate

If I were to make this tarte again, I’d be sure to stuff more apples into the pie plate before baking.  They shrink up a bit and I don’t like how there are holes of apples in the finished tarte.  Oh well.  It was still caramelly, tarte, and delicious.

Is caramelly a word?  Probably not.  Oh well.

Of course, no French Apple Tarte would be complete with out some fresh cream.   I didn’t include the recipe for chantilly cream below, however it’s super simple to make.

Heavy cream in a bowl, whisk until fluffy.  If you don’t want to whisk by hand, use a stand mixer with the whisk attachment.  Easy peasy.

french apple tarte with chantilly cream on a dark plate

I really hope you try and love this French Apple Tarte as much as I do!

French Apple Tarte

Ingredients

  • 250g all-purpose flour
  • 40g granulated sugar
  • 1/8 tsp salt
  • 125g unsalted butter, room temperature
  • 1 egg white
  • 50ml water
  • 22-26cm pie plate with tall sides
  • 1.5-2lbs fresh apples (about 4-5)
  • 50g granulated sugar
  • 50g graunlated sugar (you need this amount twice - it's not a typo)
  • 3 Tbsp water
  • 40g unsalted butter, cubed
  • 1/2 tsp white vinegar
  • 20g unsalted butter, cubed

Instructions

Crust
  1. In a food processor, add the flour, sugar, and salt and pulse together.
  2. Add the butter and pulse on and off until the consistency is like coarse ground crackers.
  3. Pour in the egg white and water and pulse until the dough comes together in a ball.
  4. Turn the ball out onto a piece of plastic wrap and gently press into a disk.  Cover with plastic wrap and chill for one hour.
Apples  & Caramel
  1. Preheat the oven to 450F degrees.
  2. Butter the pie pan and set aside.
  3. Peel, core and quarter the apples and place in a bowl.
  4. Toss the apples in 50g sugar and set aside.
  5. Take the chilled dough out of the cooler to come slightly to room temperature while you prepare the caramel.
  6. In a heavy bottom pan, over medium-high heat, whisk together the water and 50g sugar.  Cook until the sugar turns a rich, golden brown stirring occasionally.  This will take 5-8 minutes depending on your stove.  Be careful, once the sugar starts to turn brown - it goes quick so keep an eye on it.
  7. Once the sugar turns golden brown, add the 40g cubed butter and vinegar and mix until incorporated.
  8. Pour the caramel into the buttered pie pan so that it covers the bottom of the pan.
  9. Place the apples, cut side up, into the bottom of the pan.  Place them in tight because they will shrink a little during baking.  Make sure the apples are level in the pan.
  10. Add the remaining 20g cubed butter to the top of the apples.
  11. On a lightly floured surface, roll the dough out until it's the size of the top of the pie plate.
  12. Carefully move the dough over to the pie plate and cover the apples.  Pat the dough so it's tight against the apples.  Press the sides down into the pan creating a seal - if you don't do this, juices will come out instead of staying inside where we want them.
  13. Bake for 35-45 minutes or until the crust is dark golden brown.
  14. Remove from the oven to a wire rack and allow to cool completely before removing from the pan.
  15. To remove, place a serving platter on top of the pie dish and quickly flip it over.  The tarte should slide out.
  16. Serve apple side up with chantilly cream.

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

 

Brownies:

Cakes:

 

Candy:

 

Cookies:

 

Baked Desserts:

 

No Bake Treats:

peanut butter oatmeal cookie on a plate in a kitchen with a bowl of raisins

Peanut Butter Oatmeal Cookies

When you want a treat but you don’t want to waste calories, you will definitely want to make these delicious Peanut Butter Oatmeal Cookies!

My New Year’s resolution was to make healthier life choices, but in small, manageable places.   The first new choice I made was to change my breakfast from sugar cereal topped with berries to a protein rich oatmeal topped with berries.

If you’ve never tried homemade oatmeal, consider my recipe for Overnight Oatmeal in a Jar.  It’s simple and so delicious!

a stack of peanut butter oatmeal cookies on a kitchen counter

What I love most about these Peanut Butter Oatmeal Cookies is that I don’t have to feel guilty when I want to enjoy one.  I thought hard about the recipe for these cookies and made sure to choose ingredients that would pack a punch!

Depending on what kind of peanut butter and oats you use, each cookie could potentially have 10g of protein in each one!

peanut butter oatmeal cookie on a plate in a kitchen with a bowl of raisins

That’s a snack I can feel good about giving my kids and treating myself to!

Substitution Options

If you’re not into raisins and chocolate chips, consider substituting the following:

  • Chia seeds
  • Almonds
  • Walnuts
  • Peanuts
  • Sunflower seeds
  • Poppy seeds
  • Pumpkin seeds
  • Dried cranberries

Peanut butter oatmeal cookies on a kitchen counter

You could also substitute agave or maple syrup for the honey.  Super easy substitution to make!

I really hope you enjoy these fantastically delicious and guilt-free peanut butter oatmeal cookies!

Happy Baking!

Peanut Butter Oatmeal Cookies

Yield: 1 dozen
Prep Time: 1 days 1 hour
Cook Time: 13 minutes
Total Time: 1 days 1 hour 13 minutes

Ingredients

  • 2 large bananas , mashed
  • 1/2 cup creamy peanut butter (I used all-natural Jif)
  • 2 large eggs
  • 2 Tbsp pure honey
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 3/4 cup oat flour (pulse 3/4 cup oats in the food processor to make this flour)
  • 1/4 cup steel cut oats
  • 1/2 cup raisins
  • 1/4 cup dark chocolate chips

Instructions

  • In a large bowl, whisk together the mashed bananas, peanut butter, eggs, honey,  and vanilla until combined.
  • Add the oat flour and baking soda and fold together until no more flour can be seen.
  • Pour in the steel cut oats, raisins and chocolate chips and fold together.
  • Cover with plastic wrap and chill overnight.
  • When ready to bake, preheat oven to 375F & line baking sheet with parchment paper.
  • Using an ice cream scoop with a 1/4 cup serving,  scoop chilled dough and place evently onto parchment paper leaving 2-3 inches between each mound. Gently press down with a spatula to form a disk.
  • Bake 12-14 minutes or until the tops and sides are firm and a toothpick comes out clean.
  • Cool on the baking sheet for 10 minutes before removing to wire rack.
  • Store in an airtight container for up to a week.
Hazelnut Fig Cake | The JavaCupcake Blog https://javacupcake.com

Hazelnut Fig Cake

This sophisticated Hazelnut Fig Cake is gently spiced, full of flavors including dried figs, fresh figs and dark brown muscovado sugar, and is finished with a decadent fig cream cheese icing. You don’t want to miss out on this cake!

cake topped with figs and hazelnuts on a white background with a bowl of figs

It was last fall when I was first introduced to dried figs.   I was enjoying an evening at my friend Fanette’s house and she had a charcuterie with delicious cheese, bread, nuts and dried figs.

sliced figs and hazelnuts

I knew I would enjoy the cheese and bread, but what in the world were these dried little fruits!?

At first, I was scared to take a bite… but let me tell you as soon as I did… I WAS HOOKED.  I loved these dried figs! A slice of cheese, chuck of bread and half a dried fig together and I was in heaven!

fig and hazelnut cake on a stand with a slice of cake on a plate and a bowl of figs

It was then that I decided that I MUST come up with a recipe that included figs and this Hazelnut Fig Cake was born!

I did a bit of research to find a fig based cake on Google and Pinterest, but didn’t find many cakes that were the style I was looking for.  Most had fresh figs in the cake similar to how you make a pineapple upside down cake and I wanted to make a layer cake.

hazelnut and fig cake on a cake stand with a white background

Finally, I found a recipe from BBC Good Food for a spiced fig, hazelnut and coffee cake that not only looked delicious, but the recipe looked amazing!

 

Let me tell you about my Hazelnut Fig Cake.

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a cake stand

First, not only is my Hazelnut Fig Cake is packed full of figgy flavor, nutty undertones a touch of sweetness from the cream cheese fig frosting, it is flavored with coffee.

Yes, you read that right… I said coffee!  Coffee adds such a rich balance to the sweet fig and the roasted hazelnuts that’s undeniably delicious!

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a marble stand

The fresh figs and roasted hazelnuts that top the cake add another dimension of flavor and texture that is sure to please your palate!

From the first bite of this Hazelnut Fig Cake, you will seriously feel like you have died and gone to Heaven.

slice of hazelnut and fig cake on a blue plate with fresh sliced fig and chopped hazelnuts

So if you love fig… you are going to LOVE this Hazelnut Fig Cake!

Photography by Frenchly Photography. 

Hazelnut Fig Cake

Hazelnut Fig Cake

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

Cake

  • 6 dried figs, chopped into small pieces
  • 75ml hot strong coffee
  • 200g blanched hazelnuts
  • 200g unsalted butter, room temperature
  • 225g dark brown muscovado sugar
  • 50g greek yogurt
  • 4 large eggs
  • 2 tsp vanilla bean paste
  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Filling

  • 100ml strong coffee
  • 15 dried figs, chopped into small pieces

Frosting

  • 250g unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 1lb powdered sugar
  • 4oz cream cheese, room temperature
  • 3 tbsp fig filling
  • 1/2 tsp sald
  • 10 fresh figs
  • roasted hazlenuts

Instructions

Cake

  1. Put the 6 dried figs and hot coffee in a cup together and let sit while preparing the batter.
  2. Heat oven to 350 F degrees.
  3. Grease and flour two 8in round cake pans.
  4. Once the oven has heated, place the hazelnuts on a baking sheet and roast for about 7-8 minutes or until they begin to turn golden brown. Remove from the oven and pulse 75g of the nuts in a food processor until finely chopped. Set aside the rest to garnish the cake with later.
  5. Add the 75ml of coffee and figs and whizz the food processor until combined.
  6. Add the butter, brown sugar, yogurt, eggs and vanilla bean paste and turn the food processor on for 10-15 seconds. Take the blade out, scrape the bowl down and whizz for 10 more seconds.
  7. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  8. Pour the wet ingredients into the large bowl. Fold together until combined.
  9. Pour half into each prepared baking pan.
  10. Bake for 24-26 minutes or until a toothpick comes out clean. Cool for at least 10 minutes before removing to a wire rack to cool completely.

Filling

  1. Chop the 15 dried figs and combine with the strong coffee. Let sit for 15-20 minutes. After the figs have soaked in the coffee, pulse them in a food processor with the coffee until it becomes a paste. Set aside 3 tablespoons of the mixture for the frosting.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, vanilla extract and cream cheese and beat until smooth.
  2. Add half the sugar and mix until combined.
  3. Add the reserved 3 tablespoons of fig paste and mix until combined. Scrape the bowl down and mix again.
  4. Add the salt and mix to combine.
  5. You may not need all the sugar, so start slowly adding the remaining sugar. Add a few tablespoons at a time and mix gently until combined, checking the consistency of the frosting. More sugar makes cream cheese frosting softer, so be gently with adding it and beating.

Assembly

  1. Place the first cake layer, top up, on the cake stand. Spread a thin, even layer of frosting over the top to the edges.
  2. Spoon the fig mixture onto the frosting and spread out leaving about one inch of the edge with no fig.
  3. Place the second cake layer top down on top of the frosting. Press down gently.
  4. Place a thin layer of frosting around the outside of the cake. This is called the crumb coat. Chill the cake for 20-30 minutes allowing the crumb coat to firm.
  5. Use the remaining frosting and cover the entire cake with an even layer.
  6. Keep chilled until ready to serve. Once ready to serve, take the cake out for 10 minutes and prepare the fresh figs and remaining hazelnuts.
  7. Slice the fresh figs and top the cake with them. Gently chop the remaining roasted hazelnuts and add them to the top of the cake.

Notes

Adapted from BBC Good Food

 

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

Banana Nut Bread

Using whole wheat flour, seeds, and oil, this “healthyish” Banana Nut Bread is a guilt-free alternative to a traditional banana bread recipe.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

I was provided products from OXO for this post, however all the opinions are my own. 

When I started writing this post, I got to thinking about how many different banana bread recipes I’ve made.  Turns out that this Banana Nut Bread is the 8th different banana bread recipe I’ve shared on The JavaCupcake Blog.

EIGHT!!!  Can you believe it?

Other awesome banana bread recipes from JavaCupcake: Peanut Butter and Chocolate Banana Bread Biscoff White Chocolate Chip Banana Bread Chocolate Chip Banana Bread Cupcakes Peanut Butter Banana Bread Pumpkin Banana Bread with Chocolate Glaze Emme's Banana Bread Blueberry Banana Bread

Other awesome banana bread recipes from JavaCupcake:

Other awesome banana bread recipes from JavaCupcake: Peanut Butter and Chocolate Banana Bread Biscoff White Chocolate Chip Banana Bread Chocolate Chip Banana Bread Cupcakes Peanut Butter Banana Bread Pumpkin Banana Bread with Chocolate Glaze Emme's Banana Bread Blueberry Banana Bread

This recipe for Banana Nut Bread comes from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life by Lindsay Maitland Hunt.

In the book, this recipe is actually titled ‘Seeded Whole Wheat Banana Bread’ and can be found on pg. 59.  Big thanks to OXO for gifting me with this book and the tools to make this bread.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

What I love about this book is that Abrams takes recipes we all know and love and just gives them a healthy twist.

For example, this banana nut bread uses oil instead of butter, whole wheat flour instead of all purpose flour, less sugar and adds sesame and poppy seeds as well as pecans.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

OXO Products used:

Unfortunately, I can’t eat nuts because I’m allergic to them… however my photographer Fanette of Frenchly Photography said this Banana Nut Bread was out-of-this-world delicious!

In fact, for the 2 days it was in her house, Fanette said this Banana Nut Bread was the only thing her 1 year old son, Jules, would eat!  Now, if that isn’t the ultimate compliment… I don’t know what is!

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

So if you’re looking for a ‘healthyish’ version of banana bread, you must try this recipe for Banana Nut Bread!

Banana Nut Bread

Banana Nut Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Batter

  • 1/2 cup (120ml) vegetable oil
  • 1 cup mashed banana, very ripe (3 large bananas)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) whole wheat flour
  • 1/4 cup (35g) poppy seeds
  • 1/4 cup (46g) sesame seeds
  • 2/3 cup (135g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (120g) chopped pecans

Topping

  • 2 tsp sesame seeds
  • 2 tsp poppy seeds
  • 1 Tbsp granulated sugar

Instructions

  1. Preheat oven to 350 F degrees. Grease & flour a loaf pan.
  2. In a large bowl, combine the wet ingredients: oil, bananas, eggs, and vanilla.
  3. In another large bowl, whisk together the dry ingredients: flour, seeds, sugar, baking powder, and salt.
  4. In two parts, add the dry flour mixture to the wet oil mixture. Fold until just combined.
  5. Add the chopped nuts and fold gently to incorporate.
  6. In a small bowl, combine the sugar and seeds.
  7. Pour the batter into the prepared loaf pan and sprinkle sugar/seeds over the top.
  8. Bake for 55-60 minutes or until the edges are dark golden brown and a toothpick comes out clean.
  9. Cool the bread in the pan for 20 minutes before removing to a wire rack to cool completely.

 

Valentine's Day Kitty & Fishy Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

Valentine’s Day Cat & Fish Cookies

Looking for something a little less tradition for Valentine’s Day? Try these super adorable Valentine’s Day Cat & Fish Cookies made with sugar cookies and buttercream!

Valentine's Day Cat & Fish Cookies | The JavaCupcake Blog https://javacupcake.com

I have no reason for making these Valentine’s Day Cat & Fish Cookies other than I fell in love with the cookie cutters when I saw them. I mean, fishies and kitties?

YES PLEASE!

Valentine's Day Cat & Fish Cookies | The JavaCupcake Blog https://javacupcake.comThis cute set included a cat head, a cat paw, and a fish. I don’t know which one I loved more, the kitty head or the fishy! Seriously both so adorable!

Have you ever shopped at Charming Charlie?  It’s a jewelry store that also sells the cutest accessories and fun home stuff!  I love them because everything is sorted by color and theme.

I found these adorable cat & fish cookie cutters at my local Charming Charlie and luckily for you they are on clearance on their website now!

Valentine's Day Cat & Fish Cookies | The JavaCupcake Blog https://javacupcake.com

Recipe

I’m not going to write the entire recipe for these cookies Valentine’s Day Cat & Fish Cookies out here because I’ve used this recipe so many times you can find what you need at the links below!

Use a full batch for a lot… double the recipe for a lot more!

Kitty Cookies

Valentine's Day Cat & Fish Cookies | The JavaCupcake Blog https://javacupcake.com

Supplies:

  • White buttercream (a lot)
  • Black buttercream (a little)
  • Pink Buttercream (a little)
  • Disposable piping bags
  • Piping tips #4, #1
  • Pink heart candy/sprinkle

Technique:

  1. Fit a piping bag with a #4 tip and fill with white frosting.
  2. Fit a piping bag with a #4 tip and fill with pink frosting.
  3. Fit a piping bag with a #1 tip and fill with black frosting.
  4. Outline the kitty head with white. Fill in the outline with a back and forth pattern.
  5. Using the pink buttercream, pipe two lines to a point for the years.
  6. Using the black buttercream, pipe 2 eyes, whiskers and mouth.
  7. Add the pink heart for the nose.
  8. Allow the cookies to set out flat for a few hours so the frosting crusts over.

Paw Cookies

Valentine's Day Cat & Fish Cookies | The JavaCupcake Blog https://javacupcake.com

Supplies

  • White buttercream (a lot)
  • Black buttercream (a lot)
  • Disposable piping bags
  • Piping tip #4

Technique:

  1. Fit a piping bag with a #4 tip and fill with white frosting.
  2. Fit a piping bag with a #4 tip and fill with black frosting.
  3. Outline the paw with white. Fill in the outline with a back and forth pattern.
  4. Using the black buttercream, pipe the four “toes” and the palm of the paw.
  5. Allow the cookies to set out flat for a few hours so the frosting crusts over.

Fish Cookies

Valentine's Day Cat & Fish Cookies | The JavaCupcake Blog https://javacupcake.com

Supplies

  • Black buttercream (a lot)
  • Pink Buttercream (a little)
  • Disposable piping bags
  • Piping tip #4
  • Pink heart candy/sprinkle

Technique:

  1. Fit a piping bag with a #4 tip and fill with black frosting.
  2. Fit a piping bag with a #4 tip and fill with pink frosting.
  3. Outline the fish with black frosting. Fill in the outline with a back and forth pattern.
  4. Using the pink buttercream, pipe a little half smile/mouth.
  5. Add the pink heart for the eye.
  6. Allow the cookies to set out flat for a few hours so the frosting crusts over.

Valentine's Day Kitty & Fishy Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

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