Homemade Marble Cake

October 30th, 2016 | Posted by Milana in Dessert | Recipes - (0 Comments)

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Makes 18 Servings

Total Time: 1 hour and 30 min

INGREDIENTS:

2-1/2 cups cake flour, sifted, or 2-1/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup plain yogurt, lowfat or fat free 

1- 1/4 cup sugar (I use organic evaporated cane)

1/2 cup avocado oil

1/2 cup egg whites or 3 egg whites 

1/2 cup lowfat buttermilk

2 tsp vanilla extract

1/3 cup unsweetened cocoa powder

DIRECTIONS:

Preheat oven to 350°F. 

Using cooking spray, grease 2-8″ round cake pans, set aside. Set aside 1/2 cup of the cake flour. In a large bowl, combine the 1-3/4 cups flour, baking powder, baking soda, and salt. 

2. In another large bowl, whisk together yogurt,  sugar, oil, egg whites, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined. 

3. Spoon half of the white batter evenly into the prepared pans. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter. Using a knife or a toothpick and make swirls for the marble effect.  

4. Bake for 25 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack and cool completely before frosting. 

You may frost with any favorite frosting or use my go-to Chocolate Frosting. 

Nutrition Details

per serving

Calories 200, Fat 7g, Cholesterol -, Sodium 120mg, Saturated Fat 0.5g, Protein 4g, Fiber 0g, Carbohydrates 32g

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Classic Fluffy Buttermilk Pancakes

October 27th, 2016 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Prep time: 5 mins 

Cook time: 3 mins 

Total time: 8 mins

Serves: About 12 pancakes depending size of scoop. 

Serving Size: 2 Pancakes

 INGREDIENTS:

1/2 tsp salt (I used sea salt)

2 tsp baking powder

1 tsp baking soda

2 cups Unbleached Flour, sifted 

2 Tbsp sugar (I use organic evaporated cane), coconut sugar or maple syrup

2 eggs, slightly whisked

2 cups 1.5% Milkfat buttermilk

1 tsp vanilla extract or paste

2 Tbsp butter, unsalted and melted

DIRECTIONS: 

In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs, buttermilk and vanilla. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.

Heat a flat griddle pan to medium heat. Scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately with your favorite Grade A 100% Maple Syrup! 

**You may also add organic blueberries to the dry mixture before adding the wet ingredients.

Original Recipe adapted from Oh Sweet Basil. 

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Honey Garlic Salmon

October 26th, 2016 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

Honey Garlic Salmon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

2 Tbsp Raw Honey

1 whole squeezed lemon

2 large garlic cloves, grated or minced

3 chopped Scallions

2 Tbsp Chopped Parsley

1/4 tsp black pepper

1/4 tsp sea salt

DIRECTIONS:

Heat oven to 350F. Marinade for 15 min. Bake on a sheet lined with parchment paper for 15 min. Serve with any veggies of choice and a starch.

 

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Creamy Mushroom Gravy

October 23rd, 2016 | Posted by Milana in Lunch/Dinner | Thanksgiving - (0 Comments)

INGREDIENTS:

2 Tbsp Vegan Stick or Butter

1 sweet onion, chopped

10 oz. Cremini (Baby Bella) Mushroom, wiped clean with a damp cloth and chopped or sliced

1 Cup Low Sodium Chicken Stock or Broth

1 Cup Unsweetened Original Ripple Milk or any plant based milk

2 Tbsp Flour

Salt & Pepper

DIRECTIONS:

Heat a deep 12″ skillet on medium high heat. Add your butter, then add the onions and some salt to taste. Lower the heat to medium-low and sauté until softened, stirring occasionally. About 5 minutes. Add mushrooms, some more salt just to taste. Sauté another 3-5 minutes. Sprinkle in the flour and store until all the moisture has been absorbed. Increase flame and whisk in the chicken stock. Bring to a boil then add your milk and keep stirring until it thickens. Season with pepper and serve over biscuits or mashed potatoes.

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Asian Turkey Meatballs

October 19th, 2016 | Posted by Milana in Appetizers | Asian Cuisine | Lunch/Dinner - (0 Comments)


Serves:4

Yields: About 25 Meatballs (when using a 1-1/2 oz. scoop)

INGREDIENTS:

Meatballs:

1-1/2 lbs Ground Turkey

5 scallions (green onions), chopped finely

3 cloves garlic, grated or minced

3/4 cup Whole Wheat Pablo Bread Crumbs

1 egg

1-3/4 tsp sesame oil

1/4 tsp ground ginger or 1/2 tsp fresh ginger paste

3/4 tsp sea salt

1/2 tsp finely ground pepper

Sauce:

1/4 cup +2 Tbsp Sweet Chili Sauce (I get mine from Trader Joe’s)

1/4 cup Low Sodium Organic Soy Sauce or coconut aminos

3 tsp Brown Rice Vinegar

1-1/2 Tbsp Sesame Oil

2 Tbsp Organic Ketchup

3 Tbsp Brown Sugar

2 tsp tapioca flour, corn starch or arrowroot powder

DIRECTIONS:

Heat oven to 350F. In a large bowl, combine the meatball ingredients with your hands until fully incorporated. If mixture is too glutinous, lightly coat your hands with some water and continue. Form your meatballs using a small cookie scoop (I use a 1-1/2 oz. scoop) or a measuring tablespoon.

Using a large baking sheet covered with parchment paper and greased lightly with cooking spray, bake the meatballs for 20 min.

In the meantime, using a large deep pan on medium low heat, whisk all the sauce ingredients together until thickens (about 2 min). Add meatballs and toss to coat. Sprinkle Sesame seeds and serve with some fluffy rice and steamed broccoli.

Original recipe was adapted by Hungry Happens. 

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Chocolate Hazelnut Braid

October 4th, 2016 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

1 Frozen Puff Pastry, thawed

3-4Tbsp Favorite Hazelnut Butter

1/2 cup semisweet chocolate chips

2-4 Tbsp Raw Sliced Almonds

Parchment Paper

1 egg, beaten for egg wash (optional)…gives a nice sheen to the braid.

DIRECTIONS:

Place the dough on lightly floured surfaced and roll out dough to about 1/2″ thick. Spread the hazelnut butter in the center of the dough in a long rectangle (look at the image posted). Add the chocolate chips on top. 

Make cuts along the edges of the dough. (Again, See graphic on post for more detail.) Make as many cuts along the sides as you want, just make sure to have the same amount on each side.

After cutting 6-8 strips of dough on the sides, you are ready to braid.

Fold the top and the bottom ends over the chocolate first, then cross the side strips over each other to make the braid.

Brush the braid with an egg wash you can make with one beaten egg and a splash of cool water.

Bake the pastry according to the package directions.

Remove the braid before it gets golden brown. I had to bake mine for about 30 min. Top with almonds and then place back into oven until golden brown.

Let it cool for about 10 minutes, then dust with powdered sugar (optional). 

Serve while it is still warm and gooey!

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Apple Roses 

October 4th, 2016 | Posted by Milana in Dessert | Recipes - (0 Comments)


I made these using this recipe….Apple Roses . They came out delicious and everyone scarfed them down so fast there were no leftovers…can’t wait to make these again!

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