baking Archives » Kay's Clean Eats

Double Chocolate Zucchini Bread

This Double Chocolate Zucchini Bread is moist, fudgy, and delicious! It’s hard to believe there is zucchini in this bread! 

Summertime brings an abundance of zucchini around here. This year I did not grow my own as I had to kill my crop due to that dang squash bug! However, when zucchini is in the season it’s rather cheap. I love this vegetable for so many reasons but mainly because it can cross over from sweet like in this Double Chocolate Zucchini Bread, to savory. 

So we are officially in a heatwave down here in southern California, and let me tell you this heat plus being 8 months pregnant is awful! I woke up at 6 am to bake this Double Chocolate Zucchini Bread bread, haha, I had to beat the heat! Trust me this bread is worth it! Its amazing, the entire family loves it! And the best part is it is refined sugar-free and made with healthy zucchini. 

How to make Double Chocolate Zucchini Bread 

This bread comes together so quickly and easily. To keep it gluten-free sub with your favorite 1:1 gluten-free flour. To make the bread vegan use a flax egg ( 1 tbsp flaxseed meal + 2.5 tbsp water) in place of the egg.  

  • Preheat your oven to 350 degrees F. Line a 9 x 5 bread pan with parchment paper and lightly spray with nonstick spray. 
  • Start by mixing together in a medium bowl your wet ingredients, zucchini, egg, apple sauce, maples syrup, coconut sugar, and vanilla extract.
  • Next add in your dry ingredients, flour, baking soda, baking powder,cocoa powder, and stir till just combined. 
  • Gently fold in your chocolate chips. 
  • Transfer batter to your prepared baking dish and bake for 50-60 minutes, or until a toothpick comes out clean. Let bread cool at least 15 minutes before serving, enjoy!

Love healthy and delicious baking recipes, also try:

Yield: 8 Servings

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

This Double Chocolate Zucchini Bread is moist, fudgy, and delicious! It's hard to believe there is zucchini in this bread! 

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 zucchini grated finely, 1 cup
  • 1 egg, or flax egg to keep vegan
  • 1/2 cup apple sauce
  •  1/3 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 cup chocolate chips, plus more for sprinkling on top

Instructions

    1. Preheat your oven to 350 degrees F. Line a 9 x 5 bread pan with parchment paper and lightly spray with nonstick spray. 
    2. Start by mixing together in a medium bowl your wet ingredients, zucchini, egg, apple sauce, maple syrup, coconut sugar, and vanilla extract.
    3. Next add in your dry ingredients, flour, baking soda, baking powder, cocoa powder, and stir till just combined. 
    4. Gently fold in your chocolate chips. 
    5. Transfer batter to your prepared baking dish and sprinkle with more chocolate chips if you desire.
    6. Bake for 50-60 minutes, or until a toothpick comes out clean. Let bread cool at least 15 minutes before serving, enjoy!

The Best Almond Flour Banana Muffins

This recipe for The Best Almond Flour Banana Muffins is perfectly moist, fluffy and delicious. These muffins are made in one bowl, gluten-free, refined sugar-free and kids LOVE them!

This recipe is my favorite almond flour recipe to date! These Almond Flour Banana Muffins came out perfect, the texture was on point! We ate them with peanut butter and oh my that is my favorite combo! With all this time we have at home right now baking has been a pleasurable pastime. After all, is there anything better than the smell of fresh-baked banana bread in the house. 

I made these muffins while my husband was putting the kids to bed, I felt like we needed a healthier snack during our Netflix time. I love the popcorn and gummies but my stomach hurts when I eat a lot of junk, its something I try to stay away from, the junk not Netflix! I added banana coins on top for aesthetic reasons but highly recommend they came out of the oven caramelized. 

Almond Flour Banana Muffins are truly the most perfect breakfast, snack, or grab and go eat. If the kids were still in school this would definitely make it in their lunch boxes, speaking of school 1 month left till summer break. Online learning has been interesting, to say the least!

These muffins may be my best baking work out of this pandemic, thus far! 

Well, enough chit chat lets make some Almond flour banana muffins!

Love baked goods also try, Banana Oat Blender Pancakes, Strawberry Pop Tarts, and Healthy Carrot & Zucchini Cake Recipe.

Yield: 15 muffins

The Best Almond Flour Banana Muffins

The Best Almond Flour Banana Muffins

The Best Almond Flour Banana Muffins are perfectly moist, fluffy and delicious. Made in one bowl these muffins are gluten-free, refined sugar-free and kids love them!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 bananas, mashed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 3 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda 
  • 1 tsp cinnamon 
  • pinch of salt 
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Line 12 muffin tins with baking cups.
  2. In a medium bowl whisk together the mashed bananas, eggs, vanilla extract, coconut sugar, and coconut oil.
  3. Add in the almond flour, baking powder, cinnamon, baking soda, and salt. Stir till well combined and gently fold in the chocolate chips.
  4. Using a large spoon or ice cream scoop, drop mixture evenly into your lined muffin slots. It should be enough for 14-15 muffins. Bake for 25 minutes then let cool on a cooling rack.

Blueberry Coffee Cake

This recipe for Blueberry Coffee Cake is so moist, fluffy. Packed with bursting blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 

Its Friday, we’ve almost made it through week 5 of this COVID quarantine! I’ve gone through all the feels and moods, one thing I am constantly telling myself is that ‘this to shall pass.’ My love for cooking is one thing that has really kept me sane it been a stress relief and just something positive I could put my mind into. On Thursday morning I woke up damned to have a piece of coffee cake and blueberries because my fruit cravings these days are intense!

Determined not to mess this recipe up because flour is so hard to come by right now. You literally have to be the first 5 people in line when markets open or you’re out of luck! Luckily I haven’t run out yet! This Blueberry Coffee Cake was one of the best uses of flour I’ve had in a long time. 

How to make Blueberry Coffee Cake

  1. Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan. 
  2. Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine. 
  3. Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you’re doing right. 
  4. Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you’re using fresh blueberries. 
  5. Pour your batter into your prepared pan, you may need to use your hands to flatten it out. 
  6. For the topping: Combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter. 
  7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!

Love baked goods, also try Strawberry Pop Tarts and Pumpkin Breakfast Cookies. 

Yield: 10 servings

Blueberry Coffee Cake

Blueberry Coffee Cake

This recipe for Blueberry coffee cake is so moist, fluffy and bursting with delicious blueberries. Packed with blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 3/4 cups all-purpose four
  • 1/2 cup cane sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup milk ( i used 2% but any milk will work)
  • 1/4 cup butter, softened
  • 3/4 cup blueberries, fresh or frozen

Streusel Topping

  • 4 tbsp cold butter, cut in small pieces
  • 1/3 cup can sugar
  • 2 tsp coconut sugar ( or sub brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup flour
  • pinch of salt

Instructions

    1. Preheat your oven to 350 degrees F and line or grease 8-inch square baking pan. 
    2. Add the flour, cane sugar, baking soda and salt to a medium bowl, stir and combine. 
    3. Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you're doing right. 
    4. Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you're using fresh blueberries. 
    5. Pour your batter into your prepared pan, you may need to use your hands to flatten it out. 
    6. For the topping: Combine the flour, sugars, salt, and cinnamon with a for or a pastry cutter. You want it crumbly. Pour over your batter. 
    7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!

Notes

If there are any leftovers store in a ziplock bag in the fridge or an airtight container.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 195mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 1g

Strawberry Banana Donuts

These Strawberry Banana Donuts are made with fresh fruit and yogurt. They are a healthier alternative to traditional donuts with half the sugar and baked not fried. They will give you the sweetest start to your day!

Donuts, oh gosh I love them! I live by one of the best donut shops in OC, OLIBOLI, its a blessing and a curse. I love to splurge on a deep-fried donut every once in a while. But it’s noting it is nothing would make it a habit of. I created these Strawberry Banana Donuts for a quick and easy breakfast. Now that the schools have shut down for the rest of the school year three meals, three times a day plus snacks oh my goodness its a lot! And that’s coming from a girl who loves to cook and create!

This whole ‘stay at home order’ has been a giant learning experience. There has been a lot of good and also a lot of rough patches along the way. We are now in week 4 and I am just starting to get the hang of a somewhat normal routine. The hardest part for me has just been the exhaustion the first trimester of pregnancy brings and with the kids home 24/7 there is no rest for this mama! Trying to make things easier on myself by doing a lot of make ahead meals. These Strawberry-banana donuts are perfect for a quick snack or breakfast. 

Making food ahead of time sure does lessen the number of dishes needing to be done too! 

How to make Strawberry Banana Donuts 

I choose to use simple ingredients. I love the addition of yogurt to baked goods its gives so much flavor and also keeps things moist!

  • Preheat the oven to 350 degrees F and grease a standard size donut pan. 
  • Start by combining your dry ingredients, flour, salt, and baking powder, then set aside. 
  • Next, mash your banana and half of your strawberries. Stir in egg, vanilla, yogurt, and coconut oil. 
  • Stir the yogurt mixture into the flour mixture along with the remaining strawberries till combined.  
  • Spoon the batter into your prepared pan, smoothing out the tops with a greased spoon. 
  • Bake donuts for 17-20 minutes or until the top is firm to touch. Let donuts cool 5 minutes before removing them from pan. Once removed from pan let them cool completely. 
  • For the frosting beat together your cream cheese and honey. Drizzle or spread donuts with frosting. 

 

Love easy baked goods also try Almond Flour Banana Bread,Strawberry Pop Tarts, and Pumpkin Breakfast Cookies.

Yield: 8 donuts

Strawberry Banana & Donuts

Strawberry Banana & Donuts

These Strawberry Banana Donuts are made with fresh fruit and yogurt. They are a healthier alternative to traditional donuts with half the sugar and baked not fried. They will give you the sweetest start to your day!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 medium mashed banana
  • 3/4 cup strawberries, cut into small pieces
  • 1/4 cup plain yogurt
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup agave (can sub honey)
  • 1 3/4 cups flour 
  • 1/2 tsp baking powder
  • pinch of salt

Cream Cheese Frosting

  • 3 oz cream cheese
  • 2 tbsp honey (can sub agave)

Instructions

  1. Preheat the oven to 350 degrees F. Spray a standard size donut pan with nonstick spray.
  2. Combine your flour, baking soda, and salt, set aside.
  3. In a large bowl mash your banana and half of your strawberries. Stir in the agave, yogurt, coconut oil, and vanilla extract.
  4. Stir the yogurt mixture into the flour mixture along with the remaining strawberries till combined.
  5. Spoon the batter into your prepared pan, smoothing out the tops with a greased spoon. Bake donuts for 17-20 minutes or until the top is firm to touch. Let donuts cool 5 minutes before removing them from pan. Once removed from pan let them cool completely.
  6. For the frosting beat together your cream cheese and honey. Drizzle or spread donuts with frosting. Enjoy!

Almond Flour Banana Bread

This Almond Flour Banana Bread is perfectly sweet and nutritious. This one bowls recipe is Made with wholesome ingredients, it is gluten-free and refined sugar-free. It is the perfect recipe when you have extra ripe bananas!

I have a little secret, every week I buy excess bananas just so I can make banana baked goods! With a drizzle of peanut butter on top of Almond Flour Banana Bread, you instantly have the best snack ever! Or if your feeling a little extra try some mascarpone on a slice of this bread, unreal, your welcome! 

So how many of you are at the stage of quarantine were baking banana bread, haha! In all honesty, I have absolutely loved seeing all the bread-making going on in the foodie world! Looks like everyone is getting there bake on, after all, we all have the time in quarantine. 

I made the decision to make this bread after I cleaned the entire kitchen, it must have been like 9 pm. However the bananas were on their last hour of life it was a do or die situation, so yeah you bet I saved those bananas! Almond Flour Banana Bread and I have a history of failure 😭😭, I’ve been trying to perfect this texture for months whenever I had spotty bananas. There is nothing I hate more than MUSHY texture. Somehow I have finally stumbled upon the perfect portions for the moistest and delicious banana bread, woohoo!

Love health and easy baked goods, also try Banana Cinnamon OatmealGluten-Free Yogurt Banana Bread, and The Best Vegan Dark Chocolate Tart!

Yield: 10 slices

Almond Flour Banana Bread

Almond Flour Banana Bread

This Almond Flour Banana Bread is perfectly sweet and nutritious. This one bowls recipe is Made with wholesome ingredients, it is gluten-free and refined sugar-free. It is the perfect recipe when you have extra ripe bananas!

Prep Time 7 minutes
Cook Time 1 hour
Total Time 1 hour 7 minutes

Ingredients

  • 3 spotty ripe banans
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 2 cups almond flour
  • 1/4 cup tapioca flour 
  • 1 tsp baking powder
  • 1/2 cup chocolate chips + 1 tbsp

Instructions

  1. Preheat your oven to 350 degrees F. Line a loaf tin with parchment paper and set aside.
  2. In a medium bowl mash your bananas. Whisk them together with the coconut sugar, vanilla extract, eggs, and coconut oil. Add in the almond flour, tapioca flour, salt, and baking soda. Using a spoon whisk till combined. Fold in chocolate chips.
  3. Transfer batter to your prepared loaf pan and smooth out the top. Sprinkle with 1 tbsp of chocolate chips. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let banana bread completely cool before serving. As with all banana bread, it tastes best the next day! Enjoy

Strawberry Pop Tarts

Strawberry Pop-Tarts are made with flakey pie crust,  strawberry jam filling, and a sweet glaze to top it off. This recipe is easy to make and a huge hit with everyone!

Strawberry Pop Tarts were my absolute favorite snack growing up! My parents were rather strict when it came to food so they always got us the ones at Trader Joes, but even those were so delicious! I got the idea on my run this morning, yes I was thinking about food and running, haha! It just popped in my head and I couldn’t get the idea out so I knew it was time to give these a try! 

I had premade pie crust in the freezer for some time now, I think Trader Joe’s brand pie crust is the best tasting. I used both sheets up for these Strawberry Pop Tarts. There is a lot of steps in this recipe however its fairly simple to make. You can eat these pop tarts warm, so dang delish, or room temp! The kids and I have already gobbled up 3 of the six that were made today! Hubby will definitely help himself to a few tonight too when we Netflix and chill! 

Never buy a store-bought pop tart again, there are so easy to make and taste so much better!!!

 Strawberry pop tarts

Recipe Steps

As I said, there are quite a few steps. Sometimes seeing that can overwhelm you, I totally get it! However, the steps are so easy here are a few pictures for guidance! 

  1. Start with a floured surface, roll out your pie dough, and trim off edges with a knife or pizza cutter.  
  2. Cut each pie crust into three strips, you will have a total of six. Add a spoonful of your strawberry jam mixture to one side of each strip. 
  3. Brush edges with egg. 
  4. Fold the top of the strip over. 
  5. Using a fork crimp edges together on all 4 sides. 

 

Love baked goodies, also try Easy Sugar Cookies + Glaze, Chocolate Crinkle Cookies, and Monster Rice Krispies Treats

Yield: 6

Strawberry Pop Tarts

Strawberry Pop Tarts

Strawberry Pop-Tarts are made with flakey pie crust,  strawberry jam filling, and a sweet glaze to top it off. This recipe is easy to make and a huge hit with everyone!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 whole refrigerated pre-made pie crusts 
  • 1/2 cup strawberry jam ( any fruit spread will work)
  • 1 tbsp arrowroot (can sub corn starch)
  • 1 egg

Icing

  • 1 cup powder sugar
  • 4 tsp water (or more as needed)

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl whisk, one egg set aside. In another small bowl mix together your jam and arrowroot set aside.
  3. On a floured workspace slightly roll out your pie crust.
  4. With a pizza cutter or knife trim off round edges. Divide the crust evenly into three strips. Do this for your other pie crust too.
  5. Spoon about 1 1/2 tbsp of jam on one end of each strip. Brush the edges with egg and fold the dry end over.
  6. Using a fork crimp the edges together on all four sides. Repeat for all pop tarts.
  7. Transfer pop tarts to the prepared baking sheet and bake for 22-25 minutes or until edges are slightly golden, let cool.
  8. Whisk together powder sugar and water to create your icing glaze. Spoon over icing over pop tarts and immediately pour on your sprinkles before icing sets.
  9. Serve them warm or at room temperature, both are delicious! Enjoy

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Countdown till easter, since we are on a ‘shelter at home’ order this year we won’t be doing any gatherings. So sad about this, this will be the first year we don’t do Easter at my mother-in-law’s house. I always get asked to bring dessert and this year I would have brought my Healthy Carrot & Zucchini Cake Recipe for everyone to enjoy! On the bright side… more for me, ha!

Anyone else doing a lot more eating these days? Quarantine life!

I have always had great luck when it comes to baking cakes. For every birthday in my family, I always make the birthday cake! Now I do not consider myself a baker but never say never. I love a dessert that’s just better for you, something that doesn’t leave you with too much guilt! This Healthy Carrot & Zucchini Cake Recipe is sweet, moist, and topped with the most delicious cream cheese frosting! 

For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe!! The blend between almond flour and tapioca flour is a dream come true. When I first started working with almond flour I had a lot of difficulties with the texture in baked goods, but when it is blended with tapioca flour baked goods come out so perfect!

You can make this cake the day before, store it in the fridge so the frosting sets. So whose ready to bake a carrot cake?!

This Healthy Carrot & Zucchini Cake Recipe

Love desserts also try, Black Forest CakeChocolate Crinkle CookiesPecan Pie Bars, The Best Vegan Dark Chocolate Tart,  and Paleo Chocolate Chip Cookie Bars!!

Yield: 10

Healthy Carrot & Zucchini Cake Recipe

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 1 hour
Total Time 1 hour 58 minutes

Ingredients

Carrot Cake

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp cinnamon 
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 cup carrots, shredded
  • 1 cup zucchini, shredded
  • 1 cup coconut, shredded 
  • 4 eggs
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup coconut oil
  • 1/4 cup almond milk

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 5 tbsp agave

Instructions

  1. Preheat your oven to 350 degrees F and grease two 8" round cake pans.
  2. In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
  4. Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
  5. Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
  6. Fold in your carrots, zucchini, and coconut into your cake batter.
  7. Divide your cake batter evenly into your prepped cake pans.
  8. Bake both layers for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes completely cool before removing from cake pan (about 30-40 minutes).
  9. In a medium bowl place all your fristing ingredients, cream cheese, vanilla extract, and agave. With your hand mixer beat on medium/high till frosting forms (about 3 minutes).
  10. Use a blunt knife to spatula to spread the frosting
  11. Garnish your cake with walnuts. Enjoy!!
  12. Store in the fridge for up to 1 week.

Black Forest Cake

This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.

Black Forest Cake slice

Friends welcome to my December it is literally celebration after celebration in this family. Kicking off the festivities we start with hubby’s birthday who this amazing Black Forest Cake is made for! Then we move to our wedding anniversary (going on 8 years💕), Christmas, my son’s birthday, mom’s birthday oh and were not done it ends with New Year’s Eve. Totally need to find a dress…!

What a month and I am smack in the middle of it! My favorite part though is all the sweets made it my little cozy kitchen!

Last week was full of Christmas cookies and hot cocoa, tis’ the season to be jolly!

Black Forest Cake

Ed my hubby is a huge face of chocolate and fruit, I think it’s so bizarre, ha! He likes his apple pie with chocolate ice cream and he is probably one of the only people I know that does this! Ironically my son absolutely hates chocolate! For the birthday boy, I whipped up this luscious Black Forest Cake and no my chocolate hating son didn’t even try it, haha! But, everyone who came out to Celebrate absolutely loved it.  Probably the greatest feeling ever for me!

Black Forest Cake

Black forest cake may be the very best chocolate fruit combo I’ve ever made!  This Black Forest Cake is full of so much rich flavor.  The cherry chocolate combo is so sexy it’s one that makes everyone goo Mmmmm mmm mmm. This layer cake takes this flavor combo to a whole new level! Fresh Cherries were not in season around here I was a few weeks early however I could not postpone the birthday so I used frozen pitted cherries and they were terrific!

Black Forest Cake

The moist chocolate cake layers taste so rich, really could be eaten on its own. The filling and toppings make this Black Forest cake live up to its name. Juicy cherries, jam preserves, and fluffy whipped cream come together to make this Black Forest Cake so damn good! 

To all my chocolate cherry lovers this one is for you!

Black Forest Cake

How To Make Black Forest Cake

  • Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper. 
  • In a medium bowl whisk together your flours, sugar, cocoa powder, baking soda, & baking powder till combined. 
  • Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour is crumbly and damp. (about 45 seconds. 1 minute)
  • Add-in eggs 1 at a time and mix on low till combined.
  • Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined. 
  • Add in milk and mix till just combined.
  • Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 

Cherry Filling 

  • Combine the defrosted cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.

Frosting

  • In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.

Chocolate Ganache

  • Heat full-fat coconut milk or heavy cream pour in dark chocolate and let sit for 2 minutes. Whisk till completely melted and smooth.

Cake Assembly

  • Place chocolate cake on serving platter.
  • Spread frosting then cherry filling.
  • Place the second layer on top and repeat. 
  • Top with the third layer and frost the cake with the rest of your frosting. 
  • Make chocolate ganache. 
  • Carefully pour chocolate around the perimeter of the cake letting it drip offsides. I like to op the entire cake its really up to you how much you want.
  • Garnish with more cherries, chocolate, and powdered sugar.

Love chocolate desserts also try, The Best Vegan Dark Chocolate Tart.

Yield: 12

Black Forest Cake

Black Forest Cake

This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.

Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes

Ingredients

Cake

  • 1 1/4 cup granulated sugar
  • 1 cup flour
  • 1/2 cup cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup butter
  • 4 eggs
  • 1 cup full fat Greek yogurt
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup 2% milk 

Cherry Filling

  • 1 cup cherries, defrost if frozen
  • 1/4 cup cherry preserves 
  • 1/4 tsp vanilla extract 

Frosting

  • 2 cups heavy cream
  • 4 oz cream cheese
  • 1 cup powdered sugar

Chocolate Ganache

  • 1 cup full fat coconut milk (canned)
  • 3/4 cup dark chocolate (can use chocolate chips)

Instructions

    Cake:

    Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper. 
    In a medium bowl whisk together your flours, sugar, unsweetened cocoa powder, baking soda, & baking powder till combined. 
    Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour mixture is crumbly and damp. (about 45 seconds. 1 minute)
    Add-in eggs 1 at a time till combined.
    Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined. 
    Add in milk and mix till just combined.
    Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 


    Cherry Filling :

    Combine the defrosted or fresh cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.


    Frosting:

    In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.


    Cake Assembly:

    Place chocolate cake on serving platter.
    Spread frosting then cherry filling.
    Place the second layer on top and repeat. 
    Top with the third layer and frost the cake with the rest of your frosting. 


    Chocolate Ganache:

    Place chocolate in a medium-sized bowl.

    In a small saucepan heat the coconut milk or heavy cream just till it starts to bubble. Pour warm coconut milk over the chocolate and let sit for 2 minutes.

    Whisk the chocolate for about 2 minutes till melty and smooth.

    Carefully pour chocolate around the perimeter of the cake letting it drip offsides.

    Garnish with more cherries, melted chocolate ganache, and powdered sugar.

Notes

For a stiffer frosting add more powder sugar, 1/4 cup at a time, and mix till the desired stiffness is reached.

Chocolate Crinkle Cookies

Out of all the Christmas cookies, Chocolate Crinkle Cookies always goes the quickest around here! Its one of the cookies that can technically be a brownie but has that perfect crispy edge cookie bite. It’s deep chocolate flavor and tender center make so irresistible!

chocolate crinkle cookies

Chocolate Crinkle Cookies are a must-have recipe in your recipe box. It’s one you will always use.

Every time I am baking you better believe I have my side-kick Fiori with me! She is my right hand in the kitchen these days whether I like it or not, ha! At this rate, you might see her on Food Networks Kids Baking Championships by the time she’s a 6 yr old. For now, you can watch her kitchen takeovers on my Instagram stories! Together we make a great team, a royal mess, and some pretty damn good Chocolate Crinkle Cookies. 

chocolate crinkle cookies

The kids love seeing the cookies go in white and come out like an earthquake, you know just some of my kitchen magic! My son prefers to call these earthquake cookies and I kinda dig it! He on the other hand never wants to help in the kitchen but somehow magically appears when the food is ready, ha!chocolate crinkle cookies

 

Ingredients Needed For the Recipe

  • unsweetened cocoa powder
  • all-purpose flour
  • eggs
  • light brown sugar
  • vanilla extract
  • baking powder
  • baking soda
  • butter
  • chocolate chips

How do You Make Chocolate Crinkle Cookies

  • Preheat the oven to 350 degrees F and prepare two cookie sheets with parchment paper. 
  • Whisk together flour, baking soda, baking powder, cocoa, and salt in a bowl.
  • In a separate bowl whisk together sugar, eggs, and vanilla extract.
  • In a small saucepan melt butter, turn off the heat and pour in chocolate chips, whisk together till melted.  
  • Pour the melted chocolate into the sugar mixture and whisk till combined.
  • Fold in the flour mixture. 
  • Let batter sit for 10-12 minutes. (do not skip this step)
  • In a separate shallow dish combine granulated sugar and confectioners sugar.
  • Using a cookie dough scoop or a spoon drop cookie dough balls into sugar and roll and coat.
  • Transfer cookies to prepared sheets and place them2 inches apart.
  • Bake one sheet at a time for 10-12 minutes or until puffed and cracked. (you want the centers to remain soft)
  • Let cool completely before serving.inside chocolate crinkle cookie

Tips

Do not skip letting the dough sit for 10-12 minutes, otherwise, the dough will be way too sticky to work with. Alternatively, you can also place the cookie dough in the fridge to set. 

Love desserts also try, Easy Sugar Cookies + Glaze or Cranberry White Chocolate Blondies.

Yield: 22 cookies

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

 These Chocolate Crinkle Cookies have the best brownie-like center and crispy edges. One of our favorite Christmas cookies they are sure to satisfy!

Prep Time 15 minutes
Cook Time 24 minutes
Additional Time 10 minutes
Total Time 49 minutes

Ingredients

  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3 eggs
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 4 tbsp butter
  • 1/2 cup unsweetened chocolate chips
  • Sugar Coating:
  • 1/3 cup granulated sugar
  • 1/3 cup powdered sugar

Instructions

    Preheat the oven to 350 degrees F and prepare to cookie sheets with parchment paper. 
    Whisk together flour, baking soda, baking powder, cocoa, and salt in a bowl.
    In a separate bowl whisk together sugar, eggs, and vanilla extract.
    In a small saucepan melt butter, turn off the heat and pour in chocolate chips, whisk together till melted.  
    Pour the melted chocolate into the sugar mixture and whisk till combined.
    Fold in the flour mixture. 
    Let batter sit for 10-12 minutes. (do not skip this step)
    In a separate shallow dish combine granulated sugar and confectioners sugar.
    Using a cookie dough scoop or a spoon drop cookie dough balls into sugar and roll and coat.

Nutrition Information:

Yield:

26 cookies

Serving Size:

1

Amount Per Serving: Calories: 113Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 79mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g

cookie pin

 

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

The way sugar cookies can be shaped is endless. Because Christmas is around the corner Fiori my daughter and I had a little Christmas baking session. Baking with a four-year-old is messy we got sprinkles and flour everywhere but the joy in her face was all worth it! We picked our favorite Christmas cookies cut-outs and went to town! 

Do not skip the chilling process this will help the cookie keep the shape and not fall flat when baking. When baking sugar cookies I find it super helpful to use my best cookie sheets. Nobody likes a rock hard burnt edged sugar cookie. These sugar cookies do not disappoint you will use this recipe year-round!

Christmas season is my absolute favorite time of year. One of my favorite traditions is sitting around the table, listening to Christmas music while sipping hot cocoa and frosting sugar cookies. It just feels so cozy this time of year!

For the glaze, I took a spin on marble! MARBLE is my absolute favorite, something about it just makes me say WOW! I have a dream kitchen guys it includes marble and eco-friendly everything, think marble, matte black fixtures with a mix of light bamboo, ha! I may have just lost half of you, haha! Okay, back to the sugar cookies glaze it is easy to marble just a few drops of your favorite food coloring. 

Just look at that marble😍😍😍

How to make Sugar Cookies:

  • Using an electric mixer mix flour sugar and salt till combined, about 15 seconds.
  • With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
  • Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
  • Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
  •  Form both balls into flat disks and place them in plastic wrap.   Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month).

Baking:

  • Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.  With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the marble glaze:

  • Whisk confectioners sugar and milk together till combined, no clumps. 
  • Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
  • Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
  • Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Love delicious cookies recipes also try, The BEST Vegan Rocky Road Cookies!

Yield: 34 cookies

Easy Sugar Cookies + Glaze

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

Prep Time 12 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 52 minutes

Ingredients

  • 1/2 cup sugar
  • 1/8 cup light brown sugar
  • 2 sticks of unsalted butter softened, cut into 16 pieces (16 tbsp)
  • 2 oz cream cheese
  • 1/2 tbsp vanilla extract
  • 2 1/3 cups flour
  • dash of salt
  • For the glaze:
  • 1 1/2 cups confectioners sugar
  • 4 tbsp milk
  • natural food coloring

Instructions

    For the cookies:

    Using an electric mixer mix flour, sugar, and salt till combined, about 15 seconds.
    With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
    Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
    Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
     Form both balls into flat disks and place them in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet. 
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

    For the marble glaze:

    Whisk confectioners sugar and milk together till combined, no clumps. 
    Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl. (refer to post for pictures)
    Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
    Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 6mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g