Sunday, February 7, 2016

French beignets

It is Carnaval, so in this period in Europe...we eat a lot of FAT...No guilt to have, it is the tradition, like eating chocolate in Christmas or in Easter.

I made Beignets from the "Princess and the frog" movie. It links perfectly my french origin and my american influence.
The difference with the previous beignets recipes I published before is there is NO BUTTER in this recipe. So much healthier!

Tiana’s Famous Beignets

Servings: Makes 14 to 16
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes


  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup buttermilk
  • 1/3 cup water
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting


  • In a medium bowl, combine 2 3/4 cups of the flour with the sugar, baking powder, baking soda, salt, and nutmeg. Whisk everything together.
  • In a large bowl, whisk together the buttermilk, water, egg, and vanilla extract. Stir in the flour mixture from Step 1.
  • Use some of the remaining flour to dust your work surface. Place the dough on it and pat it into a large 1/2 -inch-thick square. Dust the top with more flour if it gets sticky. Next, slice the dough into 2 1/2 -inch squares.
  • Now it’s time to fry the beignets—be sure to ask an adult to help you! Heat 2 inches of vegetable oil in a heavy saucepan on the stove top until the temperature reaches 325° on a deep fat thermometer. Check the temperature with a cooking thermometer every so often while cooking. If it gets too hot, temporarily turn the heat down, or off.
  • Carefully drop 3 dough squares at a time into the hot oil. Fry them for 3 minutes, turn them over, and continue frying for 3 more minutes. Use a slotted spoon to transfer the beignets to a wire rack set atop paper towels to drain. Dust the beignets with confectioners’ sugar, and enjoy!

Vegan Babka Pull-Apart

For the jewish culture, Babka is a traditional coffee cake.
I made a vegan pull-apart version to follow my personal diet and put a final personal touch in it, but the taste of the dough and filling should be matching the traditional Babka. And it does after trying the first bite: I could not make the difference.

Vegan Babka Pull- Apart

Yields: 1 loaf, 9 x 5-inches
Prep: about 2 hours from start to finish


Yeast Dough
35g vegetable oil
100 ml water
250g all-purpose flour
2 teaspoons active yeast
18g teaspoons vanilla sugar

Nut Filling
150 g granulated sugar
2 teaspoons ground cinnamon
50 g walnuts
30 g almonds
1/4 teaspoon sea salt
1/2 tablespoon vanilla extract

1/Make the dough:
In a large bowl, whisk together flour, the vanilla sugar and salt. Pour the dry mixture into the bowl with the yeast. Add the water; stir together on low speed for 3 minutes, and then increase the speed to medium and mix until the ingredients are well incorporated.
Place the dough in a large greased bowl and cover with plastic wrap. Let the dough rest in a warm place.

2/While the dough is raising, prep the nut filling.
Stir together the sugar and cinnamon in a large bowl and set aside.
In the bowl of a food processor combine the walnuts, almonds, and sea salt. Process until the nuts are ground fine. Add the vanilla extract and process until the mixture forms large moist clumps. Set the mixture aside with the bowl of cinnamon sugar.

3/When the dough is raised, flatten half of the dough with your fingers. Roll the dough out with a rolling pin. Cover the dough with half of the cinnamon-sugar mixture. Crumble half of the nut mixture over the surface of the dough, sprinkling it on as evenly as possible. Cut the dough vertically into six even strips. Stack the strips on top of each other. Cut the stacked strips into 6 squared pieces, and layer them standing upright in a loaf pan. Repeat the steps with the remaining dough half. Cover the loaf pan with plastic wrap and let them rise in a warm place for about 45 minutes.

4/Preheat the oven to 350 degrees F. Bake for 35 minutes, or until the top of the bread is deep golden brown.
Allow the bread to cool in the pan for 30 minutes.

(bon appetit in hebreu)

Friday, July 10, 2015

Peanut Butter Donuts with cranberries

My husband is American and he loves peanut butter. 
I am French and I prefer Nutella. I never baked with peanut butter until I met him. Then, I realize how healthier is it if recipe asked for butter. 

In fact, the fat from peanut are 80% unsaturated, meaning that puts it up there with olive oil in terms of the ratio of unsaturated to saturated fat. Peanut butter also gives you some fiber, some vitamins and minerals (including 200 milligrams of potassium), and other nutrients.
In comparison, Nutella is just hydrogenated saturated fat, and  increase the amounts of both harmful LDL and protective HDL in circulation. In moderation, some saturated fat is okay. Eating a lot of it, though, promotes cardiovascular disease. In contrast, unsaturated fats, which make up the majority of the fat content in peanut butter, help reduceLDL cholesterol and lower the risk of heart disease.

But I will never trade Nutella when eating crepes or tartines in the morning. I am French after all!!!!

Peanut Better Donuts with cranberries

Prep time:  5 mins Cook time:  10 mins Total time:  15 mins


  • ⅓ Cup Peanut Butter
  • ¾ Teaspoon Baking Powder
  • ½ Cup Sugar
  • ½ Cup Milk
  • ½ tsp Vanilla
  • ¾ Cup Flour
  • ¼ Teaspoon Salt
  • 1 egg
  • cranberries ( optional)


  1. Mix sugar, the egg and the peanut butter together until smooth.
  2. Add the milk and the other ingredients ( flour, baking powder, salt and vanilla)
  3. Fill each donuts hole ½ full
  4. Add the cranberries on the top if desired
  5. Bake at 350 degrees for 20-30 minutes; until golden and when you insert a toothpick, if it comes out clean, it is done.

Saturday, July 4, 2015

Mint chocolate pecan ice cream ( no eggs, no ice cream maker)

Happy 4th of July!!!

On this really warm day, best to chill is to have a cup of ice cream. And to get the immediate refreshing effect, the mint flavor is perfect. Of course, we cannot miss chocolate chips to go with it and why not pecans too!

I follow this easy recipe ( see link at the bottom of the page).

I did not use green colorant, as it is only an aesthetic ingredient. I also did not use the mint extract and I added instead Vichy mint candy crushed in fine powder. So I replaced the sweetened concentrated milk by an unsweetened.


Saturday, June 27, 2015

Chocolate Banana Cupcakes with Chocolate Cream cheese Frosting

I am in a chocolate mood!!! After the wheat less cake, here is a eggless recipe. It can be made in a Vegan version if milk is replace by soy milk.

Chocolate and Banana are the best friends, and just what we need when we are a little bite down. We, women, need sufficient Magnesium to fight the blues, and the good news is that Chocolate and Banana content a good amount!

So to get back on track, I am sharing this easy recipe, without eggs, and only a few cupboards ingredients.

Yield 12 cupcakes
Preparation time+ cooking time: 20 min +20 min


For the cupcakes:

-1 3/4 cup flour
-1 1/4 cup sugar
-1 tbs baking powder
- 2 medium bananas or 1 big banana
-1/2 vegetable oil
-1/2 cup lukewarm milk (or 1/2 cup soy milk if Vegan is your option) + 1 tsp vinegar (wait 10 min before it get thicker)
-1/2 cup cocoa powder

For the frosting:
- 2 tbs cocoa powder
-1/3 cup cream cheese
-pecans (optional)


1/Mix together the mashed banana and the sugar. set apart.
2/ In a different bowl, mix the dry ingredients.
3/ Add the oil and sour milk to the banana mixture and then pour it over the dry mixtures
4/ Mix  all, but not too much
5/ Place the mixture in cupcakes mold with paper liners and bake at 325 F (165 degrees Celsius) for 20 min
6/ When done, cool the cupcakes on a rack for about an hour
8/ Frost them with Chocolate cream cheese ( I mix cream cheese and some cocoa powder) and top it with a pecan nut.

They will be good for a week if refrigerated, they froze well too if you want to keep some for later, when you will need a  mood Boost!

Are they delicious? Not only in your mouth but also in your soul!!!

Saturday, June 20, 2015

Flourless Chocolate Cake with marshmallow frosting

I did love baking for my friends, especially for their birthday. I baked this cake for a special friend, that cannot eat to much wheat. So no flour but a secret ingredient that is not straight forward indeed.
The texture is like a chocolate cake and even better: really moist and healthy, as it is high in vegetable proteins. So it is a good reason to eat MORE cake.


  • 1-19 oz can (or approx. 2 cups) of unseasoned cooked black beans
  •  5 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 6 tablespoons butter (melted)
  • 1/2 cup honey
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder

  1.  Preheat oven to 325 degrees Fahrenheit. Grease the pan with butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute.
  2. Drain and rinse black beans in a strainer. Shake off excess water. Place beans, 3 of the eggs, vanilla, and salt into blender. Blend on high until beans are completely liquefied. No lumps!
  3. Put together cocoa powder, and baking powder in a separate bowl. 
  4. Mix together honey and butter in another bowl. Add remaining two eggs, beating for a minute after each addition. Pour bean batter and stir well. 
  5. Finally, stir in the cocoa powder mixture and beat until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
  6. Bake for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. Let cool until cake reaches room temperature. 
  7. You can then apply the marshmallow frosting (marshmallow melt with a little bite of milk), and add decorations as pecans, sugar figures or fresh fruits. Be creative.
For the BBQ party, Add a crust underneath made with graham crackers and butter, and renamed it SMORE'S CAKE!!!!!!!!!!!!!!!!!!!!!!!!

Sunday, May 3, 2015

Europe and Gourmandises-Chapter 2: French Fraisier a ma facon

Don't mind me but I really like to recreate recipe in my way...the classical Fraisier is made with a genoise and creme patissiere with fresh strawberries, and sometimes a green fondant is added on the top!

My way is to use instead lady finger( I soaked in liqueur to make them softer) as the base and do the same! I did not do a fondant but I put coconut flaxes on the top...Here we go.