Weekend Baking: Swedish Chocolate Cake

Happy Father's Day to all the fathers out there! If you're not a father, I hope you're spending it with the father in your life. 

Today's Weekend Baking post is all about the Swedish Chocolate Cake. This is not my own recipe, but out of Izy Hozzack's Top With Cinnamon Cookbook. (which is a great book by the way) This cake is gooey, and chocolatey, and all sorts of wonderful. Plus, it's just so easy! If you have all the ingredients on hand, which you probably do, you need to make this straight away. Please make it, you will not regret it. 

For this cake,  you will need: (makes a 7" cake)

1/2 cup + 2 tbsp of unsalted butter

1 3/4 cup of sugar (I used 1 1/2 cup)

1/2 cup of cocoa powder

2 tsp of vanilla extract

3 eggs

1 cup of flour

A pinch of salt 

To start, preheat your oven to 350 degrees. In a medium pot, melt the butter. In another bowl, mix together all of the dry ingredients. And in a separate small bowl, beat the eggs with the vanilla extract.

Once the butter has melted, take the pot off the heat and add in the dry ingredients. Add in the eggs afterwards, and mix thoroughly. The batter should look like chocolate fudge. 

Transfer the batter into the greased 7" cake pan, and bake for about 30-35 minutes. Once out of the oven, leave the cake to cool for 20 minutes in the pan, then transfer to a plate. Serve the cake warm with powdered sugar on top, and enjoy! (This cake will be demolished by anyone who tries it. It. is. so. good.) 

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Weekend Baking: Raw Mini Strawberry Cheesecakes

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Good morning and Happy Mother's Day! Today is going to be a busy day for me as I'm celebrating with my mom, grandmother, and aunts. Lots of flowers and gifts to be given, and food to be eaten! For an easy and raw weekend recipe, I made mini strawberry cheesecakes! These are so simple, can be made a day in advance, and are really light on the wallet. strawberrycheesecake3

You will need: (for 8 mini cheesecakes)

1 cup of crushed graham crackers

1/4 cup of melted butter

1 package of softened cream cheese

1/2 cup of mascarpone

1/4 cup of sugar

1/2 cup of sliced strawberries & 8 small whole strawberries (for garnish)

To start, mix the crushed graham crackers with the melted butter. Divide evenly into mini mason jars or a muffin tin, and press the mixture down. Place in the fridge for 20 minutes so the crust can harden.

In the meantime, mix the cream cheese, mascarpone, and sugar until light and fluffy. Once the crusts have cooled and hardened, divide the cheese mixture and place a spoonful on top of the crusts. Place in the fridge for at least 2 hours so the cheesecakes can solidify.

When you're ready to serve them, top with the sliced strawberries and whole strawberries! These are refreshing but still like a comforting dessert. They're cute as individual cheesecakes, and I think they will impress any guests you have. They take any stress away from baking, and will become one of your favourite warm weather desserts! strawberrycheesecake1

PS. There is a vegan version of this recipe coming soon as well!

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Weekend Baking: Madeleines

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Good morning everyone! Have you ever tried Madeleines? If yes, you know just how wonderful they are. If no, go buy a madeleine pan & make these immediately! They're so easy for being a French cookie, and they take only minimal ingredients to make. If you're interested in fluffy yet crisp pillows of wonderfulness then continue reading. madeleines5

You will need:

4 tbsp of melted butter (cooled)

1/2 cup of flour

1/8 tsp of baking powder

Pinch of salt

1/2 tsp of vanilla extract

Juice of half an orange

2 eggs

1/4 cup of sugar

*NB: This recipe will make about 18 Madeleines, which is roughly one and a half pans.

To start, preheat your oven to 350 degrees. In one bowl, mix together the flour, baking powder, and salt. In another bowl, preferably an electric stand mixer, whisk the eggs, sugar, vanilla, and orange juice until they become thick, and a pale yellow colour. This should take about 5 minutes or so if mixed on high.

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Pour in the melted butter and mix gently. Fold in the dry ingredients by hand, and don't over mix!

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Fill the moulds 3/4 ways up in the pan. Bake for 10 minutes or until they're slightly golden. madeleines3

Once out of the oven, and left cooled for about 30 seconds, tip over onto a cooling rack. madeleines4

Once cooled, dust with icing sugar and enjoy with a cup of coffee or tea.

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Weekend Baking: Vegan & Gluten Free Raw Brownies

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This is the second instalment of Weekend Baking! For today's recipe we're making vegan and gluten free raw brownies! These are healthy, delicious and super quick to make since there's no baking involved! They're like a version of protein bars so you know they're good for you. These are perfect to make on the weekend because you can enjoy them all Saturday and Sunday, and throughout the week too! You will need:

1 cup of dates, pitted

1 cup of raw almonds

1/2 cup of shredded coconut

2 teaspoons of raw cocoa powder

1 teaspoon of cinnamon

1 teaspoon of coconut oil

1/2 cup of natural peanut butter (or nut butter of your choice)

2 teaspoons of maple syrup

1 teaspoon of water (if need for binding)

A food processor

To start, put all of your ingredients into your food processor. Whaz it up! If it's not coming together naturally or is too dry, add in a little water.

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Once it mixed well and combined, line a square pan with cling wrap, and dump it out. Flatten out the mix with a spatula or your hands, then cover and pop in the fridge for 1 hour at least.

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After it's settled and hardened, you can cut into it and make squares. raw brownie 3

Enjoy!

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These are full of goodness, are healthy, and barely take anything to do. If you keep them wrapped or put them into a container, they will stay fresh for a good week or so. You can add in flax seeds, other nuts, dried fruit, or anything else that meets your fancy! They're as flexible as you are.

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Weekend Baking: Gluten Free & Vegan Banana Coconut Cookies

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Hello everyone! Happy March! We are officially closer to Spring as of today. I'd like to introduce a new series of posts that will be called Weekend Baking. Weekend Baking posts are comprised of recipes that are super easy, quick, and can be either on the very healthy side or on the kinda naughty side. Either way, they'll let you in on my weekend baking and hopefully it'll inspire you to do some too! Today's recipe is the banana coconut cookie. They're vegan, gluten free, and offer you some healthy brain food while still in a cookie form.

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You will need:

1 banana, mashed.

1/2 cup of shredded coconut

1/2 cup of almond meal

1 teaspoon of cinnamon

A pinch of salt

To get started, preheat your oven to 350 degrees. You can easily add all of the ingredients together in a bowl, and combine. Once combined, use a mini scooper or a teaspoon to portion out your cookies and roll them into balls. Bake for about 7-10 minutes.

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These are super simple and full of whole foods. They'll take no time whatsoever, and you can enjoy a freshly baked cookie on the weekend without spending the whole day on them. Enjoy!

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