Whenever I get the chance to do some baking, I try my best to make something healthy. By healthy, I mean with the leas amount of sugar and fat as possible. Often times this can be quite challenging as fats and sugar contribute much to the mouthfeel, texture, and taste of bake goods. Currently, as a new baker, I’m not yet comfortable making ingredient substitutions or creating my own recipes quite yet, but I hope to one day get there. So each new recipe I attempt comes after a much extensive Google search.
Yesterday, I attempted to make these wonderful Chocolate Avocado Cupcakes. Yes, avocados are high in fat, but they are good fats (mono- and polyunsaturated) and highly nutrient dense. These cupcakes smelled so good while baking and they fluffed right up. I didn’t make the glaze in the recipe, I really wanted to do a Greek Yogurt Peanut Butter icing, but I didn’t have the ingredients on hand.
The first cupcake I unwrapped, partially fell apart and I was a bit disappointed. However, after waiting a while longer, I unwrapped 2 more and they held together beautifully. I think I was too excited and didn’t give the cupcakes enough time to cool. These turned out to be super moist and chocolately with the perfect crumb, with just a hint of sweetness.
I would definitely make these again, but next time with an icing to get the real cupcake feel. However, they are perfectly scrumptious without.
It’s the Thanksgiving long weekend. Although, I do not celebrate Thanksgiving, I was in a baking mood so I decided to test out this Peaches & Cream Greek Yogurt Cheesecake recipe I stumbled upon during a handy Google search for Greek yogurt cheesecake recipes. Since peach season is just about ending and I had some ripe peaches in my fridge, I decided to give it a try. And boy am I glad I did.
At first I was a bit nervous because I wasn’t sure how this would turn out given that the recipe solely uses Greek yogurt. Second, I was nervous because I have never even attempted to make a cheesecake with cream cheese before. Overall, I think it turned out pretty well. Although, the top was not as smooth as I wanted it… partially because I didn’t have a blender to pulse the peaches.. my chopping skills are just not up to par and frankly, I just didn’t have the patience. From what I’ve read online, I think I also over mixed the batter because while baking air bubbles formed on the surface which resulted in little holes.
I did not bake this in a water bath as per the recipe because I didn’t have a pan big enough… (as a new baker, I am very limited in my supplies, slowly stocking up…). However, I am glad it did not crack despite not using a water bath.
I made it kind of late yesterday so I had to cool it overnight in the fridge. It was such an agony waiting until the next day to try it out. But right after breakfast this morning, I had a slice. Besides, its just yogurt, peaches, and almonds anyways, right?
I would without a doubt make this cheesecake again.
Just over a week ago, I was on a “mini vacation” from work where I finally got the chance to catch up with some friends over good food. Initially the plan was to go get waffles, however, little did we know, the waffle place we planned on going to was closed at 6 pm. Disappointing. However, we chose the next best option. Chicken and waffles.
To the left, lo and behold, the holy grail of chicken and waffles brought to you by Harlem Restaurant. They have two locations, the one we went to was on 745 Queen St. West and the other one is located at 67 Richmond St. East. The ambience on Queen West was great, with very attentive and patient servers. But above all, the food was amazing. The dish came with three sauces: maple syrup for the waffles, a gravy and a scotch-bonnet-coriander-lime syrup which was a bit too spicy for my liking.
There were a bunch of other things like the jerk chicken and the jambalaya that I was considering trying… however, I was already dead set on getting the chicken and waffles so I couldn’t not get them.
I would love to make another visit to Harlem in the near future to try out the other dishes, which I am sure would not disappoint!
I came across this recipe upon a Google search for a healthy muffin recipe. Without any added sugar, oil/fat, I decided to give it a try. They turned out pretty well for my first time making muffins. The taste was mild, not too sweet, and they were really moist. I would make these again. Can’t go wrong with bananas, unsweetened applesauce, and zucchinis!