Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

I’m very pleased with this cake. I started from Life Love Food’s Honey Olive Oil Almond Cake, but I made a few changes because I either didn’t have the ingredients, the pan or the patience :). I can also proudly say that the mascarpone raspberry cream was all me! I do use a lot of recipes online to help me with my baking adventures because of ratios, proportions and other scientific stuff that comes with baking, but not for the cream.
Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

Baking healthy means changing many things, like butter, sugar, eggs, flour, etc. Although I haven’t reached the healthiest point in baking (like I still use AP flour which I’ve heard was bad but other flours are just way too expensive and I’ve been wanting to try cashew cheesecake forever but cashews are also very expensive), I’m happy with baking because it still tastes good and doesn’t take too much of my time.Read More »

Healthy Sesame Mochi Ice Cream

Healthy Sesame Mochi Ice Cream

I’ve had this one time in Japan and I loved it so much that I’ve been waiting to make since forever.
Healthy Sesame Ice Cream Mochi

It’s essentially healthy ice cream, with only sesame powder and bananas, wrapped in a naturally-sweetened coating. And it wasn’t as hard as I thought it would be. It just takes time to refrigerate and freeze, but during that time you don’t have to be like standing in front of the fridge and watching the mochi. Unless you want to for some reason?
Healthy Sesame Mochi Ice Cream

I’ve also been preparing a food board presentation for school, which may or may not include healthy brownies, so if that works out I’ll share that here, plus the presentation board because it has food drawings on it :).Read More »

Healthier Pecan Pie with Almond Crust

Healthier Pecan Pie with Almond Crust

On Saturday, I was sitting down, scrolling through my Pinterest, when I found a gorgeous photo of pecan pie. My mom adores this dessert, so I decided to make it. It was much quicker than I thought it would be to make a pie, plus I managed to make it gluten-free and healthier (no butter or sugar).
Healthier Pecan Pie with Almond Crust

We ate the dessert after going out to a restaurant, so I was already dreading taking pictures in the dark and under my yellow kitchen lights. But then I found a perfect — and most unusual — place in the house with white lights: my brother’s room.Read More »

Matcha and Sesame Mousse Cake

Matcha and Sesame Mousse Cake

A week ago, I tried to make matcha cake with white chocolate ganache. Sadly, it didn’t work and turned out kind of dry. So I tried again this week, but with two layers of sesame cake and matcha mousse in between, which turned out way better than my first attempt except for two things.
Matcha and Sesame Mousse Cake

Firstly, the matcha mousse was not firm enough, so it kind of drooped (as you can see in the picture but that’s because there’s no eggs in it!). There was also the problem with the sweetness. Because I was trying to make it healthy, I reduced the sweetness, but since matcha powder is bitter, the cake was a bit too bitter for some, especially with the extra matcha powder on top. I thought it was just right though, but that’s probably because I like the bitterness of green tea in general.Read More »

Healthier Chocolate Molten Lava Cakes

Healthier Chocolate Molten Lava Cakes

This is one of the richest desserts I’ve indulged in and it is totally worth the 30 minute hassle it takes to make them. Thick, dark chocolate oozing out of a soft chocolate cake is just eye candy!
Healthier Chocolate Molten Lava Cake

I remember, a few years back, we would have so much trouble making this cake. It literally took us seven to eight tries during the summer to get the center perfect. Now when I make this cake, I usually try to follow the recipe as close as possible because even the minutes you leave it to cool down are important. It’s super good but I have to admit, it’s not that healthy… So I made a healthier version, using Texanerin’s recipe as base, and it turned out, wait for it, even better than the unhealthier version! Read More »

Light and Fluffy Japanese Cotton Cheesecake

Light and Fluffy Japanese Cotton Cheesecake

Okay, quick post today guys. Although I had a pro-D day on Friday, I still managed to take the entire weekend to finish my homework, so no time for making food! But luckily, I made this heavenly cheesecake last week. It’s not really healthy, but also not the unhealthiest dessert ever.
Light and Fluffy Japanese Cotton Cheesecake

Usually, any cheesecake that I eat has to be the unbaked version because I find when it’s baked, such as New York cheesecake, it’s just too rich for me. Japanese cotton cheesecake, however, distinguishes itself from its American counterpart by being much lighter (maybe the whipped egg whites?) and, at least according to me, much yummier!Read More »

Healthy Chocolate Peanut Butter Cups

Healthy Chocolate Peanut Butter Cups

Omg, I can’t believe I just made those Reese’s Peanut Butter Cups (you know, the ones with the orange package that every peanut butter lover goes crazy over?) in a much healthier and delicious version. I’m over the moon right now with joy!
Healthy Chocolate Peanut Butter Cups

With only 5 ingredients and a bit of modifying with Beaming Baker’s recipe, I ended up with three decadent and sweet chocolate peanut butter cups. I wanted to make more, but one look at my overflowing freezer and I knew I was never going to be able to fit a large 12-muffin pan in there. So I had to content myself with 3 individual metal tins lined with cupcake liners that I kind of inserted in the nooks and crannies of the freezer. By the way, this is totally worth making and since the recipe only makes three, you won’t be wasting a lot of ingredients if you don’t like it (which has about 0.000001% chance of happening because who can resist peanut butter and chocolate? Not me, that’s for sure).Read More »

Raspberry, Lemon, and Almond Milk Creams

Raspberry, Lemon and Almond Milk Creams

I was flipping through a cookbook, La Tartine Gourmande by Béatrice Peltre, that I had lying around in my house, mainly out of guilt that I had never actually made anything in it yet. All the recipes looked so good but I was feeling lazy. And then I reached the dessert section.
Raspberry, Lemon and Almond Milk Creams

If you’ve read some of my other blog posts, you might know that I have a thing for desserts. So naturally, my interest in the cookbook spiked up to like 200% and I wanted to make everything. Lemongrass and blackberry teacakes, dark and white chocolate mousse cake, rhubarb mousse fraisier, apple and pear verrines, spiced panna cotta… There were just so many yummy-looking recipes!Read More »

Chocolate and Coconut Crinkle Cookies

Chocolate and Coconut Crinkle Cookies

School is sometimes so weird. We have a one week break right now (don’t know why but I’m not questioning their decision), so I’ve been home watching TV shows (The Flash is awesome!) and my brother decided to use the time to work on a school project.  This particular school project, having done it once upon a time back in 8th grade, is not your typical assignment. And mixed with cookie-making it becomes a bit hectic.
Chocolate and Coconut Crinkle Cookies

I somehow managed to bake these healthy chocolate cookies in the midst of my brother’s filming/singing chaos (though I did have to steal the camera for a few minutes to take pictures) and the results are soft, almost pillowy-like, cookies with a sweet burst of chocolate and coconut inside.Read More »