All posts in category Dessert

Chocolate avocado mousse (Afternoon tea cookbook review)

Do you have food intolerance yet still crave something sweet for your afternoon tea?

Is it possible to go on a

gluten free

grain free

dairy free

nut free

and refined sugar free diet

and still enjoy dessert?

Suzanne Perazzini the wonderful talent behind Strands of my life says

YES.

I had the pleasure of being asked to review Suzanne’s cookbook Afternoon tea. Suzanne not only created the recipes but she also styled, photographed and wrote the book all by herself and I have to say she did a wonderful job at it. Afternoon tea comes in 107 pages. In it you will get to explore and enjoy 50 gluten free, grain free, dairy free, nut free and refined sugar free treats to serve with your afternoon tea. Before you look away, the book is not only directed at people with food allergies or intolerance. There is something to learn for everyone who wants to lead a healthier life style. You will be introduced to different sweetener options, different types of gluten free flours and how to use them, a variety of treats that don’t make you feel guilty with every bite, and much more.

The book starts with an introduction to the different ingredients used in the recipes. Next comes a chapter with basic recipes, ranging from a dairy free caramel to basic pastry dough recipes with a variety of chocolate frosting ideas using avocados and bananas.

Then comes the real treat with her beautifully photographed recipes divided into these categories: slices,tarts, cakes, muffins,cookies, and other Treats.

Suzanne kindly agreed to share one of her recipes with my readers and I chose to make Chocolate avocado frosting/ mousse because it would be a perfect example of how the book has recipes for everyone to enjoy.

The idea of a chocolate mousse/ frosting without the use of cream or butter was really tempting. We love chocolate treats in this house but I keep them to a minimum because I worry about the fat and sugar content. Well, not any more! This chocolate avocado mousse / frosting checks all the boxes you would expect a luscious chocolate mousse to. It is velvety and smooth,” rich” and creamy, sweet but not overly so, you can pipe it into perfect decorative swirls makes it a wonderful choice to top your favorite cupcakes.

I made this when my daughter was at school and then gave her some to “taste test ” when she got home. She loved it and asked for a little more, I told her she can have a little plate full of it, sprinkled with some toasted coconut. It was gone in minutes. She even took some in her lunch box the next day!

Suzanne shares a number of recipes using this heavenly treat.Like this chocolate fudge cake

Recipe from afternoon tea

Chocolate avocado mousse

Recipe source: Afternoon tea

Ingredients

2 large avocados

1/8 cup coconut milk

24g/1 oz 70% cocoa chocolate (melted)

2 tablespoons cocoa

3 tablespoons date puree

1 teaspoon vanilla

1/4 teaspoon cinnamon

pinch of salt

Place everything into the food processor.

Process until smooth and creamy.

Place in an airtight container in the fridge for 30 minutes

Afternoon tea

• Who wrote it: Suzanne Perazzini

• Recommended? Yes! With its wide range of flavors, beautiful photographs, and deceptively simple recipes. It is a great addition to your collection if you or someone you know suffers from food allergies and intolerance.

• Other highlights: The book is arranged by treat type, which is really a wonderful way to browse for inspiration.The book starts with an introduction to the different ingredients used in the recipes. Next comes a chapter with basic recipes, ranging from a dairy free caramel to basic pastry dough recipes with a variety of chocolate frosting ideas using avocados and bananas.There is a lot of practical information in the front of the book on special ingredients, used in it the recipes. So beginners will not be daunted but experts will find plenty here as well.

• Who would enjoy this book? Anyone with food allergies and intolerance, of course, but also for those who are keen on introducing healthier desserts into their diet.

How can I get the book? Simply Click here to visit Strands of My Life.

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47 Comments

by Sawsan@ Chef in disguise on April 28, 2013 • Permalink

Posted in Dessert, vegan

Posted by Sawsan@ Chef in disguise on April 28, 2013

http://chefindisguise.com/2013/04/28/avocado-chocolate-mousse-afternoon-tea-cookbook-review/

Pavlova

A while back I promised my friend Maureen from orgasmic chef that I was going to make a Pavlova and dedicate it to her. She loves Pavlova and I kept telling her that Pavlova has been on my “must try” list forever. Well, it no longer is! and I have to say, I can’t blame Maureen for loving it so much!

Eating Pavlova is like eating clouds, only these clouds come with a crystal lining not a silver one! The outside of the Pavlova is crisp and crunchy while the inside is soft and marshmallow like. To perfectly compliment the meringue clouds, the topping is a combination of velvety cream and fruits. The fruit topping not only adds a beautiful color and makes for an elegant presentation but they also help balance the sweetness of the meringue and the richness of the cream.

If you have never made pavlova before, I strongly urge you to. It is really easy to make, very elegant and a true treat for the senses.

One year ago:A wake up call “Alton Brown Whey Pancakes”

Two years ago:Focaccia bread with rosemary, olives and cherry tomatoes

Pavlova

4 egg whites

1 1/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon vinegar

2 teaspoons corn starch

Topping

1 pint heavy cream

Fresh fruit – kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Strawberry syrup

Preheat oven to 180 degrees C

Line a baking sheet with parchment paper.

Draw a 9-inch circle on the parchment paper.

In a large bowl, beat egg whites until they hold soft peaks.

Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.

Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers

Gently fold in vanilla extract, lemon juice, and cornstarch.

If you are worried about the meringue sticking to the parchment, sprinkle the parchment with a little corn starch

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Place the pavlova into the oven, immediately lower the heat to 150 C

Bake for 1 hour.When it’s ready it should look crisp around the edges and on the sides and be dry on top

Turn the oven off at the end of the cooking time and open the door slightly then leave the meringue in it until it completely cools this will prevent the meringue from cracking

In a small bowl, beat heavy cream until stiff peaks form; set aside.

Remove the paper, and place meringue on a flat serving plate.

Fill the center of the meringue with whipped cream, and top with fruit slices and drizzle with strawberry syrup

45 Comments

by Sawsan@ Chef in disguise on April 5, 2013 • Permalink

Posted in Dessert

Tagged baking, dessert, eating pavlova, fruit kiwi, how do I prevent my pavlova from cracking, how do I prevent pavlova from sticking to the paper, teaspoon vanilla

Posted by Sawsan@ Chef in disguise on April 5, 2013

http://chefindisguise.com/2013/04/05/pavlova/

Dried fruit muffins with hidden vegetables

After hiding white beans in a coconut cake and spinach and carrots in brownies it was time to hide zucchini in muffins Greg posted a wonderful recipe for carrot and dried fruit muffins a couple of weeks ago and I just knew we would love those muffins! They are pretty healthy with 50% whole wheat flour, honey, dates, cranberries and a little fat.So they would make a wonderful breakfast muffin or a healthy dessert to pack in the school lunch box.

Our daring bakers challenge was about hiding veggies in a dessert in a way that the one eating it will not be able to tell its there. So I thought I would replace the carrots with zucchini. Since zucchini is not sweet, I increased the sugar a little, used brown sugar and cinnamon and I added some cardamom too. The result was an instant hit with the kids and they enjoyed them in their lunch boxes over the next few days. The only thing I would do differently next time is to make 9 muffins instead of 12 and fill the muffin tins more to get beautiful domes like the one’s in Greg’s picture

One year ago: Giraffe, tigers and bears!oh my!

Two years ago: Tuna pasta salad and an award

Dried fruit muffins with hidden vegetables

1 cup flour

1 cup whole wheat flour

1 cup shredded zucchini

1/2 cup dried dates chopped

1/2 cup dried cranberries

1/4 cup honey

2 teaspoons cinnamon

1/4 teaspoon cardamom

2 tablespoons brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/3 cup oil

1 egg

Instructions

Beat the egg with the honey, milk and oil until well blended.

Mix the other ingredients from the flour through to the salt in a bowl and create a well in the center.

Pour in liquid and mix until a thick batter forms.

Grease your muffin tins and spoon batter equally into all twelve holes.

Bake at 400 degrees until a toothpick comes out clean from the center, about 20 minutes.

looking for more healthy breakfast ideas? You may also like

Armenian string cheese

string cheese

Vegan oatmeal, date and walnut muffins

vegan oatmeal muffins

Choco-cado smoothie “secret recipe club”

chocolate smoothie

26 Comments

by Sawsan@ Chef in disguise on March 31, 2013 • Permalink

Posted in Breakfast, Daring bakers, Dessert

Tagged breakfast, Desserts with hidden vegetables, healthy breakfast ideas, healthy breakfast muffins, healthy desserts for the lunch box, lunch box ideas, muffin tins, whole wheat flour, zucchini muffins

Posted by Sawsan@ Chef in disguise on March 31, 2013

http://chefindisguise.com/2013/03/31/dried-fruit-muffins-with-hidden-vegetables/

Chocolate brownies with two secret ingredient

I promised to post the rest of my sneaky desserts with hidden vegetables and here is take two. Chocolate brownies with carrot and spinach puree. I know what you are thinking.

ARE YOU MAD?!!

Well the group is called daring bakers for a reason! I think of each challenge as a way to learn as much as possible about the topic, trying outlandish ideas is part of the fun I decided to try these brownies, the idea of a healthy brownie is a tempting one. This healthy brownie however comes with a warning.

Just don’t serve them warm — it’s not until they’re completely cool that the spinach flavor totally disappears.

After making the brownies, I would even go further and say, don’t serve these on the first day. When these brownies are warm you can really taste the spinach and the whole texture and taste is off. Give them some time and something magical happens, the spinach disappears completely and the texture becomes fudgy and intensely chocolatey. I was disappointed on the day I made these and was not going to post them but the next day my daughter tried one and loved it so much that she begged for seconds! I tried them and indeed it was as if I was tasting a different brownie!That is something I have noticed many of my fellow daring bakers mention, all desserts made with veggies taste better the next day or after they have cooled completely.

Are they the same as regular brownies? No, BUT they are really good and yummy in their own way. When you think of a brownie that is low in calories (only 133 per brownie) and saturated fat.A healthy brownie that is also packed with 3 grams of fiber (which is just crazy for a brownie!), contains spinach and carrots provide two powerful antioxidants and if that is not enough, they are made with oat flour. A healthy brownie that your kids love and demand more of, I think that it is more than worth making

Chocolate brownies

Prep: 15 minutes

Total: 55 minutes

Yield: 12 brownies

Ingredients

Nonstick cooking spray

3 ounces semisweet or bittersweet chocolate

1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)

1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)

1/2 cup firmly packed light or dark brown sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon instant coffe (optional)

1/2 teaspoon cinnamon (optional)

1/4 teaspoon cardamom (optional)

2 tablespoons trans-fat-free soft tub margarine spread

2 teaspoons pure vanilla extract

2 large egg whites

3/4 cup oat flour, or all-purpose flour (I used oat flour)

1/2 teaspoon baking powder

1/2 teaspoon salt

Directions

Preheat the oven to 350°F. Coat an 8×8-inch baking pan with cooking spray.

Melt the chocolate in a double boiler or over a very low flame.

In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine,cinnamon, cardamom, instant coffee and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

Pour the batter into the pan and bake 35 to 40 minutes.

Cool completely in the pan before cutting into 12 bars.

26 Comments

by Sawsan@ Chef in disguise on March 28, 2013 • Permalink

Posted in Chocolate, Daring bakers, Dessert

Tagged brownie, brownies with hidden veggies, carrot, carrots, chocolate brownies, dessert, healthy brownies, low fat brownies, oat flour, sneaky brownies, spinach

Posted by Sawsan@ Chef in disguise on March 28, 2013

http://chefindisguise.com/2013/03/28/chocolate-brownies-with-spinach-and-carrots/

White bean coconut cake

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

I really had fun with this month’s challenge. I loved the idea of sneaking vegetables into desserts and the best part was watching my family’s reaction when I told them what was in the desserts they all loved!

I made quite a few sneaky desserts over the course of this month. The white bean coconut cake I am sharing with you today in this post, sneaky chocolate brownies with carrots and spinach, zucchini muffins, and secret ingredient cookie dough dip. I asked my wonderful followers on facebook if they would like the recipes in one post or separated into different posts and most of them requested that I post each recipe in a special post dedicated for it. So today I will share the first recipe and hopefully the rest will be up by tomorrow evening. Stay tuned

This cake was actually the result of a happy accident. A friend of mine gave me the recipe for her chocolate white bean cake and lets just say the recipe did not turn out to be anything like the cake she makes! it took forever to bake in the oven and still turned out more mush than cake! The thing is though, the kids loved the flavors and could not detect the white beans at all! So I thought I would play around with the recipe and the result is the a coconut cake that I have made 3 times these past couple of weeks. The kids LOVE it and so does my husband and he is very picky when it comes to desserts. The cake is very reminiscent of my favorite coconut cake only this one has 1/4 the amount of fat, 1/3 the sugar, no wheat and hides 2 whole cups of white beans.

The cake is gluten free because of the use of coconut in the place of wheat flour, you can also use rice flour. I tried the cake with desiccated coconut, rice four and whole wheat flour. The coconut is my favorite, the cake turned out soft and fluffy, it almost melts in your mouth. The rice flour gave the cake a firmer consistency but the texture was a little on the dry side, I heated some syrup and drizzled the cake with it and that made it much better. As for the whole wheat , it resulted in a cake that rose more and had the perfect crumb and texture. So it is really your call. Try the different flour option and decide which one you like best. My next project is to experement with sweeteners, replacing processed sugar with other sweeteners like puree dates or honey.

White bean coconut cake

2 cups white beans cooked or canned (see notes)

3 eggs

2 teaspoons vanilla

1/4 cup oil

3/4 to 1 cup sugar depending on how sweet you want the cake to be

2 and 1/2 teaspoons baking powder

1/2 cup desiccated coconut finely ground or rice flour or whole wheat flour (see notes)

Instructions

Drain the white beans from the cooking liquid or the liquid in the can, discard the liquid

In the food processor start by blending the beans until they are completely smooth (this will take a few minutes), scrape down the sides every minute or so

Add the eggs, vanilla and blend until completely encorporated

Add the sugar and blend

Add the oil, baking powder and ground coconut, blend until combined

Pour the batter into lightly oiled pan and bake in a preheated oven at 180 C for 30 minutes or until a tooth pick inserted in the center comes out clean

Allow to cool completely before cutting

Notes:

Canned vs cookes: You can either used canned white beans or cook your own. If you decide on using canned you will need 1 (15 oz) can. I prefer to cook mine. To do that, I pre-soak the beans the night before then place them in a pot and add enough water to cover them and have the water level at least 4-5 cm above the bean level. Then I cook them over medium heat till they are soft and mushy(You want to slightly over cook them to get a smooth cake batter). This takes about an hour to an hour and a half depending on the type of the beans.

Chocolate love: To make a chocolate version try replacing2 tablespoons of the coconut with 2 tablespoons of coco powder, 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom and 1/4 teaspoon instant coffee

Flour options: You can replace the coconut with other gluten-free options like rice flour but that will change the consistency of the cake, with the rice flour the cake came out a little on the dry side but you can get around that by drizzling the cake with some simple syrup when the cake is warm out of the oven. If you are not worried about gluten then use all purpose flour or whole wheat flour, they both work perfectly in this recipe