Garden Vegetable Muffins

While I was recovery from my surgery on my foot, I was trying to find something somewhat healthy to eat while I was recovery since I couldn't eat my diet plan. These muffins are really good for making it the first time. They taste like gingerbread muffins. I also made a fuel muffins that I will post on the next one.

Gardent Vegetable Muffins

Ingredients:

1 C all-purpose flour

1 C whole wheat flour

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 C granulated sugar

1/2 C brown sugar, lightly packed

1/3 C vegetable oil

3 large eggs

1 tsp vanilla extract

1 C grated sweet potato (about 1 medium sweet potato)

1 C grated carrot (about 1 large carrot)

2 C grated zucchini (about 1 large zucchini)

1 tsp grated lemon OR orange zest

1 tbsp chia seeds or ground flaxseed

3/4 C chopped walnuts (optional)

Directions: 

1. Preheat oven to 350 F. Line muffin tin with paper liners.

2. In a small bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.

3. In a larger bow, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, zest, seeds and nuts. Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough).

4. Divide batter among prepared muffin tins and bake for 22-25 minutes, until golden brown and toothpick comes out clean.

5. Cool in pans for 10 minutes before removing to rack to cool completely... best eaten warm, either or "fresh" out of the microwave.

Enjoy!

Perfect Cinnamon Rolls

I made these Cinnamon rolls for the first time, and they were so addicting. It has tons of cinnamon sugar in it.

Perfect Cinnamon Rolls

Dough Ingredients:

1 1/2 tbsp Active Dry Yeast
1 1/2 tbsp granulated sugar
1/2 C warm water 115 F
8 tbsp (1 stick) unsalted melted butter
3/4 C warmed whole milk or heavy cream 115 F
3/4 C granulated sugar
1 large egg
4 C all purpose flour plus more for dusting counters
1 tsp kosher salt

Cinnamon/Sugar Ingredients:

8 tbsp (1 stick) unsalted softened butter
1 C packed light brown sugar
1/2 C granulated sugar
3 tbsp ground cinnamon

Pan Ingredients:

4 tbsp softened unsalted butter
1/4 C packed light brown sugar

Frosting Ingredients:

8 oz. softened cream cheese
8 tbsp (1 stick) softened unsalted butter
2-3 C powdered sugar

Directions:

1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until well combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Knead dough on low speed for 7 minutes. Place dough onto a floured counter and knead dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.

2. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an an approximate 14X19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long ed of dough, carefully roll into a long shape. Using knife, cut tools into 1 1/2 inch pieces.

3. Take 4 tablespoons softened butter and spread over 13X17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.

4. Place cream cheese and butter into you clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature.

Enjoy!

Alfajores

I know I've haven't posted in awhile. I've been swamped with school and physical therapy. If you guys do not know what alfajores are, they are famous cookies in South America, mostly in Peru and Argentina. I lived in Argentina for 5 months for tennis and loved these cookies. It took me a few years to have the guts to make these, and they turned out pretty well. It is like a shortbread cookie with caramel filling. 

Cream the butter and sugar, until fluffy.

Add the egg yolks and vanilla, until incorporated.

Add the dry ingredients.

Turn the dough on a piece of plastic wrap, shape it into a disk and wrap tightly. Refrigerate for about an hour.

Preheat oven to 350 degrees. Flour the surface and the dough and roll it out to 1/4 inch thickness.

Cut the dough into the pieces you want.

Bake for 12-13 minutes and place and wired rack.

The best part, spoon the dulce de leche on half the cookie, then place the second cookie. Yum!

Alfajores

Ingredients:

1 C cornstarch

3/4 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C room temperature butter

1/3 C sugar

2 egg yolks

1/2 tsp vanilla extract

1 (13.4 can) Dulce de Ldeche (you'll use almost the entire can)

flour for dusting

Directions:

1. Add the butter and sugar in a mixing bowl and cream the mixture until light in color and fluffy, about 3 minutes. 

2. Add the egg yolks and vanilla and mix until incorporated. With a spatula, scrape down the sides of the bowl.

3. On low sped, gradually add the cornstarch, flour, salt, baking powder and soda and mix until just incorporated.

4. Turn the dough out onto a piece of plastic wrap, shape it into a disk and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

5. Meanwhile, heat the oven to 350 F.

6. Line 2 baking sheets with parchment paper and set aside.

7. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together).

8. Cut out 20-24 rounds using a 2 inch cookie round cutter, rerolling the dough as necessary until all of it is gone. 

9. Place the cookies on the prepared baking sheets and bake them in preheated oven fore 12-13 minutes

10. Transfer to a wire rack to cool completely

11. Spoon on half of the cookies about a tablespoon of dulce de leche. Place a second cookie on top and gently press to create a sandwich. 

Enjoy!

Dulce de Leche Cheesecake with a Brownie Crust

I  already made my sister a birthday cake when we were back home in California. Once we got back to Utah, one of my teammates and I decided to throw her a surprise party. I chose to try to make a Dulce de Leche Cheesecake with a Brownie Crust. It tasted great, except the crust did not come off. If I make this next time, I will probably use an oreo crust. 

Melt the chocolate and butter together. 

Combine the sugar, egg, and vanilla. 

Mix the chocolate mixture into the sugar mix. 

Add the flour and the salt.

Grease the pan and bake for 15 minutes.

Let it cool to room temperature.

Cream the cream cheese and brown sugar.

Add the eggs one at a time.

 Mix the vanilla and dulce de leche.

Pour into the pan and bake.

Let it cool.

Cream the whipping cream until it thickens. Add the sugar and mix, then add the dulce de leche. 

And voila!

Dulce de Leche Cheesecake with a Brownie Crust

Crust Ingredients:

3 ounces bittersweet chocolate

1/4 C unsalted butter

1/2 C granulated sugar

1 large egg

1 tsp vanilla extract

1/2 C all-purpose flour

1/4 tsp salt

Filling Ingredients:

24 ounces cream cheese, room temperature

1/2 C packed brown sugar

3 large eggs

1 1/2 tsp vanilla extract

1 C prepared dulce de leche

Whipped Cream Ingredients:

3/4 C heavy cream

1 tbsp sugar

3 tbsp dulce de leche

chocolate shavings for garnish

Directions:

1. Preheat oven to 350 degrees. Grease a springform pan. 

2. Place chocolate and butter in a microwave-safe bow. Heat at half power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. set aside to cool slightly.

3. Combine sugar, egg, and vanilla. Add chocolate mixture, mixing until combined. Add flour and salt, mixing just until combined. 

4. Transfer batter to prepared pan and spread evenly. Bake 15 to 20 minutes, or until a pick inserted into the center comes out with moist crumbs. Set pan on a wire rack and allow to cool completely. 

5. For the filling, use a mixer on medium speed, beat cream cheese and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Add dulce de leche and mix until combined. 

6. Pour batter onto cooled crust in pan. Spread evenly. 

7. Bake for 15 minutes. Reduce temperature to 200 degrees. Continue baking for 2 hours. Turn off oven. Remove cheesecake from oven and gently run a knife around the edges of the pan. Return cheesecake to oven. Leave cheesecake in oven for 2 hours. Then, cover loosely and refrigerate overnight.

8. For the whipped cream, place cream in a large, cold mixing bowl. Using an electric mixer, beat at medium-high speed until the cream begins to thicken. Sprinkle sugar over the cream. Whisk until combined. Add dulce de leche.

9. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.

10. Spread whipped cream over cheesecake. Garnish with chocolate shavings.

Enjoy!

Chocolate Cake with Peanut Butter Frosting

So I've been baking like no other lately. I have so many friends who's birthday is this month. One of my best friends birthday was a couple of days ago, so I made her this cake. This was the first time making it, and it was a hit! Everyone loved it! It was so rich and decadent. If you love peanut butter, you will love this cake. Hope you make it and love it!


Grease the pans and line it with parchment paper.

Whisk the dry ingredients in a large bowl.

Add everything else except the eggs.

Beat in the eggs.

Divide it into 3 pans.

Bake for 30 minutes and let it cool.

Cream the butter, cream cheese, and peanut butter.

Add the sugar.

Layer the cake.

Make the ganache and pour it on top and place the cake in the refrigerator to set.

Voila!

Chocolate Cake with Peanut Butter Frosting

Cake Ingredients:

2 C flour
2 1/4 C sugar
3/4 C unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 C canola oil
1 C plain greek yogurt
1 1/2 C water
2 Tbsp white vinegar
2 Tsp vanilla extract
2 eggs

Peanut Butter Frosting

12 oz cream cheese, room temp
1/2 C butter, room temp
5 C powdered sugar
3/4 C smooth peanut butter

Chocolate Glaze:

1/2 C semisweet chocolate chips
3 Tbsp smooth peanut butter
1 Tbsp light corn syrup
1/4 to 1/2 C cream

Directions:

1. Preheat oven to 350 degrees. Spray three 8" round cake pans and also line cake pans with parchment paper (must).
2. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. Add oil, yogurt, vinegar, water and vanilla. beat in eggs.
3. Divide between the three cake pans. Bake for 30 minutes. Remove from oven and cool for 20 minutes then remove cake from pans. Freeze for 1 hour (must). Meanwhile make frosting.
4. Cream butter, cream cheese, and peanut butter in a stand mixer. Add sugar slowly and mix till light and fluffy (3-4 minutes).
5. For the glaze, melt chocolate chips in a microwave safe bow. Add peanut butter and corn syrup and whisk until smooth. Add cream and whisk till smooth. Let cool slightly, but while still warm apply to top layer of cake.
6. To assemble the cake, add one layer of cake, 2/3 C frosting, cake layer, 2/3 C frosting, cake layer, and add rest of frosting coating the top and sides. Top with glaze and refrigerate. Remove from fridge 30 minutes before serving.

Enjoy!

Samoa Cheesecake

My sister's birthday just recently passed. Instead of my family buy her a cake, why not I just make one for her! She isn't that fond of cake, so I chose to make her a Samoa Cheesecake. This was my first time making it. It turned out really well, except I forget to wrap aluminum foil around the pan from preventing water to get in it, so the crust was kind of soggy. My bad! My family members and friends loved it though, which was good. And the best thing is that this cheesecake is pretty much healthy compared to the other cheesecakes because it uses greek yogurt, and low fat cream cheese and it's super easy to make! Hope you guys like it!


Crush the oreos and mix with the melted butter.

Press it firmly into the pan and set aside.

Mix the cream cheese for about 3 minutes until smooth.

Mix in the sugar.  

Add in the Greek yogurt and vanilla.

Mix in the eggs one at a time.

Bake for about an hour and a half at 325 degrees. Wrap the springform pan with aluminum and place it in a roasting pan. Once the pan is placed in the oven, fill it with hot water.

Let it cool and put it in the fridge for at least 4 hours.

For the topping, place the coconut evenly and at 350 degrees making sure it doesn't burn.

I made my own caramel, but you can buy the ones from the store too. 

Mix the coconut with the caramel.

Add a layer of caramel onto the cooled cheesecake.

Layer the coconut/caramel mix on top and let it chill for at least 15 minutes.

This is optional, but I drizzled chocolate and caramel on top.

And this is how it turned out!

Samoa Cheesecake

Cheesecake Ingredients:

24 Oreo cookies

4 Tbsp butter, melted

Pinch of salt

1 C granulated sugar

3 (8-ounce) bricks neufchâtel (low-fat) cream cheese, softened

1 C plain or vanilla Greek yogurt

2 tsp vanilla extract

3 eggs

Topping Ingredients:

2 C shredded coconut

2 C caramel sauce

4 oz dark chocolate

Caramel Ingredients:

1 1/2 C sugar

3 tbsp light corn syrup

3 tbsp water

1/2 tsp lemon juice

1/2 + 1/4 C heavy cream, heated * (just warm up the milk, do not boil)

1/2 tsp + 1/4 tsp vanilla extract

1 1/2 tsp butter, softened

Directions:

1. Preheat the oven to 325 degrees, and grease the springform pan. Carefully wrap the pan with aluminum foil in 2 layers making sure there is no room for water to seep through. 

2. Add the oreos into a food processor or into a ziploc bag and process until completely crumbled. Add in the melted butter and process until evenly mixed. Press the oreo mixture into the pan, then place it into a roasting dish. Prepare a pot of water to a boil for the water bath, and set aside. 

3. Using an electric mixer, beat the cream cheese for about 3 minutes until smooth. Add the sugar and beat for another minute until well blended. 

4. Add the greek yogurt and vanilla and beat for another minute, stopping halfway and scrape down the sides. Add eggs one at a time beating on low speed until just combined. Do not over mix. Pour into crust.

5. Place the double pans into the bottom third of the oven. Very carefully pour the hot water into the roasting pan so that it comes up about 1-inch around the springform. Close the oven door and bake for about 1 hour 30 minutes or until center is set. 

6. Turn off the oven and open door slightly. Let the cheesecake set in the oven for 1 hour. Then remove cheesecake from the oven. Carefully run a knife around the edges of the cake, and then let cool to room temperature..

7. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at least 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to 5 days.

Topping Directions:

1. Preheat oven to 350 degrees. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or until the top layer of coconut is toasted and lightly golden, then remove the tray and stir in the coconut.

2. Bake for an additional 3-4 minutes or until the new layer of coconut is lightly golden. (Keep a close eye on it so that the coconut does not burn.) Remove the pan, and pour coconut into a mixing bowl.

3. Add 1 C caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel is not very pour-able, heat it in the microwave or in a small saucepan until it is just slightly warmed.)

4. Using a spoon, spread a separate 1/2 C of caramel sauce onto the chilled cheesecake. Then top with caramel/coconut mixture, and press it down until the top of the cheesecake is covered.

5. Pour the melted chocolate into a piping bag or Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines. Repeat with caramel sauce. 

Microwave Caramel Sauce Directions:

1. Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully--if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter.

2. Carefully remove the measuring cup form the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color.

3. Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until is is all whisked in. Then add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.

4. Store in a jar or sealed container and refrigerate for up to 2 weeks. 

Enjoy!