Guest post: “Good for you cakie”

Hello bakers and cake-lovers!

A year ago my awesome cousin Rachel,  invited me over for some baking. Being cousins and all, she knows I have a secret love for baking as well. Not a coincidence, we have the same baking-queen grandmother after all!

I have this habit to healthy  things up as much as I can, without losing any flavor. So she gave me the challenge to come up with a new recipe for her cool website that would be healthy, light, vegan and most importantly divine. Challenge accepted! Not only do I love creating recipes from scratch, but getting the opportunity to write a guest post for a site as awesome as this one made me feel honored!

After some research and brainstorm sessions, this is what I came up with. A nutty, earthy and chocolaty light cupcake. Completely vegan, and healthy too! It gets its nutty flavor from the almond meal and it’s earthy because of the buckwheat flour. Buckwheat is not really a wheat. It is actually a berry, filled with nutritious fiber and magnesium. It has a grey-ish color and a unique flavor to it. I also love baking buckwheat pancakes, they always come out light and fluffy and are really satisfying. To make my cakie a little sweet, I used raw cane sugar and rice syrup. Unlike refined white sugar, these two sweeteners have a lot more nutritional value. They are much easier on your body and ensure my bakeries aren’t too sweet. I also find that using syrups keeps everything nice and moist.

Without any further ado, I would like to share the recipe of my latest masterpiece: the “Good for you Cakie”!

First of, collect all your ingredients for the recipe. I find it easy to measure out and prepare all ingredients before doing anything else. This way you can be sure you will have all your measurements right and ready for when you need to incorporate them into the dish.

Prep your ingredients: 1 cup whole wheat flour, ½ cup buckwheat flour, ¼ cup cocoa, 1 tsp baking soda, ½ tsp salt, 5 tbls almond meal,1/3 cup vegetable oil, ¾ cup water, 1 tsp vanilla, 1 tsp apple cider vinegar, ½ cup raw cane sugar, 5 tbls rice syrup, 1 replacement egg (1 tbls water & 1 tbls ground flaxseeds)

 

 

Next, prepare your flax-egg by mixing the flax-seeds with the water. Let this mixture sit for a while, so the flax-seeds absorb all the liquid.

 

 

 

 

Then, combine all your dry ingredients in a bowl. Starting with your flour…

 

 

 

…then the buckwheat flour..

 

 

 

.. and your almond flour.

 

 

 

Cocoa powder!

 

 

 

And sugar of course.

 

 

 

 

Don’t forget the vanilla sugar. This really gives it an extra dimension.

 

 

 

 

And lastly the baking powder and salt.

 

 

 

 

Mix this up so all the ingredients are combined. I like to use a whisk.

 

 

 

 

Now it’s time to add the wet ingredients. First up, rice syrup.

 

 

 

 

Next the vegetable oil,

 

 

 

Apple cider vinegar.

 

 

 

Your flax egg goes in next.

 

 

 

And lastly add water.

 

 

 

Now it’s time to mix! You can use a whisk or a spatula, whatever works for you. Just make sure all the lumps are out.

 

 

Now it’s time to pour the batter into your lined cupcake tins.

 

 

 

 

 

Ready for the oven!

Bake for 15-20 minutes on 180 degrees Celsius or until a toothpick comes out clean.

Let the cakes cool of for a while; that’s the hardest part, I know!

I tried to create a topping out of chopped up hazelnuts and cashews, cocoa, almond meal, coconut oil, vanilla and agave syrup. I haven’t found the perfect concoction yet. Basically it was a hot mess!

Luckily these cakies are light, fluffy and divine all by themselves. So go ahead, give ‘m a try! Easy vegan, healthy baking, satisfying your sweet tooth without any regrets.

Yum.

 

Enjoy!

 

Stacey

 

 

 

 

Guest post: “Good for you cakie”
Recipe Type: Cupcake
Author: Stacey Mac Donald
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12
Ingredients
  • Dry
  • 1 cup whole wheat flour
  • ½ cup buckwheat flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ½ tsp salt
  • 5 tbls almond meal
  • ½ cup raw cane sugar
  • 1 packet of organic vanilla sugar
  • Egg
  • 1 tbls water
  • 1 tbls ground flaxseed
  • Wet
  • 1/3 cup vegetable oil
  • ¾ cup water
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • 5 tbls rice syrup
Instructions
  1. Prep your flax-egg, let set for a couple minutes
  2. Combine all your dry ingredients in a bowl
  3. Combine all your wet ingredients including the flax-egg and mix well
  4. Add your dry ingredients to your wet and mix with until you have a smooth batter
  5. Poor the batter into your lined cupcake pans
  6. Bake for 15-20 minutes on 180 degrees Celsius or until a toothpick comes out clean
  7. Let the cakies cool for a while

A Tropical Buddha Graduation Party

A Tropical Buddha Graduation Party

Did you know that I have a cousin that just graduated and is now a Master of Science, Social Psychology? I probably never even mentioned I had a cousin, right? Well, now you know!

And because she has graduated she decided to throw a party. Guess who was in charge of the sweet stuff, yep, that’s me. Her theme of the day was Buddha and sushi with a tropical twist. She’s a Caribbean girl with a passion for yoga. Check out her website on http://www.thisyogalifeofmine.com

Thinking of tropical I decided to make two types of bavarois, a mango and passion fruit bavarois and a coconut bavarois with a chocolate filling (a cremeux). Next to the mini bavarois I also made little rolls, one filled with some of the mangos and passion fruit bavarois I stil had left and another one filled with chocolate and strawberries. The rolls were one of my sweet versions of sushi. I also threw a few sugar and cinnamon muffins and brownies in the mix and baked a few cute cookies. I also tried making some sweet sushi, but even though it looked nice, it wasn’t really to my taste a few people did want me to serve it, so I did, but I don’t think I’ll be serving it again, it needs more tweaking.

Next to all of my sweet stuff there was some real sushi (made by her sister), noodles, petjil, which is veggies with peanut sauce (typical dish from Surinam), spring rolls, chicken teriyaki, fruit bowl and lots of drinks.
All in all enough food for everyone plus more!
Having more than enough food is typical for my family though, there’s not a party I go to and where I don’t leave with a doggie bag :).

My cousin has some really nice and fun friends, combine those with our fun family and you’ve got a nice party on your hands! The main thing though was that my cousin had a great time and so she did!

Some of the sweet stuff
Some of the sweet stuff

 

Baby Shower Sweetness

Baby Shower Sweetness

A few weeks ago I had a baby shower of a friend of mine, she was expecting her first child.

Together with a few friends we arranged a surprise baby shower for her at her home. On of us lured her out of her home and the rest of us, with a little help, got into her house to decorate and start prepping for the party.

We had a high tea and I was (of course) in charge of making all the sweet stuff :). A few other friends made sure we had some savory things to eat as well.

I made a few bavarois, muffins, brownies and cookies. I also put together a little cake, it was simple, but looked really cute. My friend was really surprised and loved all the goodies we gave her. It was a great day and I can’t wait to see the little one! Her baby girl was born last weekend but I haven’t been able to visit her yet, can’t wait!

Dessert tablr
Dessert table
Baby shower cookies
Baby shower cookies

Pastry Course Day 39: High Tea

Pastry Course Day 39: High Tea
Pastry Course Day 39: High Tea

All of a sudden it had arrived, the last day of the pastry course! Time went by really fast. I learned and tasted so many new things this last year! On this last day we used all the skills we learned to create a High Tea.

We were allowed to invite a couple of people who were welcome to join us for the high tea starting at 3pm. My mom and my grandma (from which I got my passion for patisserie) joined me for the high tea.

Before our guests arrived we had work to do. We had to prepare the high tea by ourselves. Everyone was handed a recipe or was allowed to use their own recipe. Savory, sweet, anything was possible. I was asked beforehand to make my “retro recipe”. The retro recipe was a special assignment in which we were supposed to change a classic recipe into something new, or take a modern recipe and give it a classic twist. My retro recipe was an Apple Croquette. So that’s what I made for the high tea. From what I could tell, most people enjoyed them.

My Apple Croquette
My Apple Croquette

Next to my apple croquettes we also had sandwiches, cookies, muffins, chocolates, you name it, we had it! I didn’t even manage to taste everything, that’s how much there was!

High tea table filled with goodies
High tea table filled with goodies
Some more of the high tea goodies
Some more of the high tea goodies
And more of the high tea goodies!
And more of the high tea goodies!

While everybody was enjoying themselves, chef and one of the patisserie colleagues together with her husband started to jam. They sang, while chef was playing guitar. It was really fun. A nice ending to a great year!

Chef on guitar
Chef on guitar

The only thing I need to do now is finish my portfolio. I will need to hand it in the coming month and in september we’ll be handed our diploma’s. I’ll also keep developing new recipes and writing on my blog of course. Put everything I learned into practice!

Pastry Course Day 38: CCB Challenge Cup

Pastry Course Day 38: CCB Challenge Cup

On the penultimate day of the course there was a competition. Everybody had to hand in a company profile, menu and 1 fully described recipe. Out of all the handed in recipes a few were nominated for the CCB Challenge Cup (Culinary Centre Beverwijjk, Challenge Cup).

My recipe wasn’t chosen, but I worked on one of Barbara’s recipes. She had developed a new version of the German Schwarzwalder kirschtorte. All the tasks were divided and we got started.

We started out nice on schedule, however, after lunch it was all hands on deck to make sure we could get everything done on time. One of the things we and all the other teams had difficulties with was the heat. When working with chocolate in a warm room, it’s not always that easy :)

Eventually we did get everything done in time and even though the looks didn’t quite turn out like Barbara intended, it tasted delicious!

Barbara's Schwarzwalder Kirschtorte
Barbara's Schwarzwalder Kirschtorte

In the end, 2 winners were chosen on the day. Unfortunately our group didn’t win, but we did have a fun day. It was also really nice to see all the other groups hard at work.

Pastry Course Day 37: Mango and Panna Cotta Eggs, Apple Spaghetti, Melon Caviar

Pastry Course Day 37: Mango and panna cotta egg, Apple Spaghetti, Melon Caviar

On this day we learned how you can use new techniques to fool people.

On of the things we made was melon caviar. By dropping a few drops of melon puree in a special gelatin bath the drops become little balls that look like caviar. However, when you eat it it’s melon, but it looks like caviar.

Melon Caviar with Serano Ham
Melon Caviar with Serano Ham

We also made some sort of spaghetti using apple juice. However, apple juice with its see through colour, definitely wasn´t the right choice. It looked a little funny. When using a juice that’s a little thicker you’d get more spaghetti like strings.

Apple juice Spaghetti
Apple juice Spaghetti

The best thing to make which also had the best result was the egg on toast. The toast was a french toast made from brioche. On top of the toast was an little fried egg that consisted of panna cotta for the white part of the egg and mango for the egg yolk.

Mango and Panna Cotta Eggs on French Toast
Mango and Panna Cotta Eggs on French Toast

It was all really fun to do and eat again :)
We actually also made some honeycomb, but I forgot to take a picture of that.

It is a shame that you need all kinds of special stuff for these types of experiments, otherwise I’d probably try it some more at home. All in all I really like doing it, even if it may just be for this one time.

Pastry Course Day 36: Ice Cream and Sabayon

Pastry Course Day 36: Ice Cream and Sabayon

On this day we started with the final module of the year, Modern Patisserie. During this module we learned all about the modern techniques that are used in modern patisserie.

We started the morning with a lot of theory about modern patisserie and a demo on working with nitrogen. There are so many things you can do with these modern techniques, it’s really inspiring!

We ended the day using special equipment to make a delicious sabayon as well as some carrot ice cream and mango and ginger ice cream. We also “played around” with the nitrogen as well.

Sabayon with fresh fruit
Sabayon with fresh fruit
Carrot Ice Cream
Carrot Ice Cream
Mango and ginger ice cream with sabayon and in nitrogen freezed drops of juice
Mango and ginger ice cream with sabayon and in nitrogen freezed drops of juice

I really like working with the equipment and playing around with different flavours.

Pastry Course Day 35: Candy


This day was all about Candy. We made marshmallows, popsicles, fudge and nougat. Each candy is made with a lot of very hot sugar, so we had to be extra careful!

We started the day with a bit of theory during which we were warned for the hot sugar again. Afterwards we got stuck into making some of the candy ourselves.

Making candy is not as easy as it seems. We ended up making the nougat twice, the first time we had mixed our mixture too long, which resulted in rock hard nougat. It tasted delicious, you just had to break a few teeth before you could eat it :). That’s why we made an extra batch that turned out much softer.

Next to some nougat, we also made lime popsicles, fudge and marshmallows.

Nougat
Nougat
Lime Popsicle
Lime Popsicle
Fudge
Fudge
Marshmallows
Marshmallows

It was really fun to do, I think I’ll try making the nougat and marshmallows again some time.

Cakies One Year Anniversary!

Cakies'  One Year Anniversary

And then all of a sudden it’s a year later! Today, exactly one year ago I published my first recipe on Cakies. Time went by so fast that I almost forgot it has been a year already!

The world looked very different back then. I started blogging, because I wanted to share my recipes and baking adventures with others. If only my family and friends would read it I would’ve been very happy already. A year later I see that many people (who I don’t know) find there way to my blog. Thanks!

The three recipes you viewed the most are:

  1. Extremely Delicious Apple and Cinnamon Cupcakes
  2. Surprisingly Delicious Chocolate and Chili Cupcakes
  3. Awesome Lime Buttercream

My favorite recipe so far? That’s a hard one! My very first recipe, Memory Lane Lemon Meringue Pie is really good. However, the Addictive Cinnamon and Sugar Popcorn is, well, addictively delicious. Then you also have the delicious Fresh Mango and Ginger Quark Pie, the Bad, Bad Brownies, and so on, and so on…

Starting this blog also made me look into the world of patisserie (pastry). I’m almost finished with my Pastry Course! Time flies!

One of the highlights of the English version of my blog was being mentioned on The Cupcake blog. They reffered to my Extremely Delicious Apple and Cinnamon Cupcakes recipe. A fun referral to the Dutch version of my blog was quite recently. One of the leading newspapers of the Netherlands referred to my Jammie Goji Bes, Bosbes en Honing Muffins (Yummy Goji Berry, Blue Berry and Honey Muffins) recipe on their site.
Both referrals came as a surprise, totally unexpected! That’s what made it so nice.

The best thing though, is getting all these nice comments from all you guys, either through my blog or on Facebook or Twitter. Even a year later, I’m still surprised that you like my blog!

That’s why I would like to take this opportunity to thank you for all the visits and comments on my site. I hope you will keep enjoying reading all my adventures and recipes!

Pastry Course Day 34: Coconut Dessert and Champagne Dessert

cakies' pastry challenge

Last Monday we were making bavarois (bavarian cream) again. We were making two kinds this time, a coconut and a champagne bavarois. For the end result we had to plate up the desserts.

As always we had to work in pairs. Because a lot of things need to go into the freezer and the oven you almost always start making two recipes at the same time.

We started with the “interiors” of the dessert. The interiors are the filling of the bavarois. When you cut through the bavarois you can see that there is more hidden inside. For the coconut dessert we had a filling of coconut covered in chocolate, basically a type of Bounty. That’s also why the coconut dessert was named “Mutiny on the Bounty” :). For the champagne dessert we had an apricot filling.

We started out really well and were on schedule, but we did have to keep pushing. We really took our time with making the dessert this time, we were one of the last to finish. We were really happy with the result though. The only thing we might change next time is the mold we used for the champagne bavarois. We would pick a mold out of which we could cut slightly thicker pieces. The piece we cut now was too thin and cutting a wider piece using the lines of the mold would result in a piece that was too thick. Because the slice we had now was too thin it wasn’t able to stand upright for our presentation so we had to lay it down. It still looked nice though! Having the dessert stand up would just make it a little nicer :)

We plated up the dessert on a long plate and added a little extra of the apricot filling and some rolled up sponge. It looked really nice!

Champagne Dessert
Champagne Dessert

Personally, I really liked the way we plated the coconut dessert the most. We kept it really simple. We used a small plate and added some chocolate stripes on it, put the coconut dessert on top which also had similar stripes. Neat and simple, just the way I like it!

Coconut Dessert: "Mutiny on the Bounty"
Coconut Dessert: "Mutiny on the Bounty"
Coconut Dessert: An inside look
Coconut Dessert: An inside look

We were told that our desserts could easily be served in a restaurant. Always nice to hear! It makes all the hard work worth while!