Recently was my boyfriend’s birthday. He has a bit of a sweet tooth. So, of course, it was the ideal occasion to make a decadent chocolate cake. This cake has a delicious semi-sweet taste that is perfectly matched with the sweet buttercream frosting. Enjoy!
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Delicious Savory Knish
Hanukkah is just around the corner. To celebrate the Jewish heritage of my late grandmother, I will be uploading veganized versions of Hanukkah-inspired recipes each week for the next 4 weeks. Below, you find a recipe for vegan sweet potato and red onion knish. Knish is a traditional Jewish Ashkenazi comfort food. Specifically, it is a flakey dough concoction filled with either a savory or sweet filling that is baked or deep-fried. The dough is easy to make and very user-friendly as it contains oil and not butter. My recipe was inspired by a YouTube video that I recently found in which the late Ethel Bailkin makes traditional potato and onion knish. Knish can be filled with various fillings, including cream cheese and blueberry compote or an apple-strudel mixture.
Continue reading “Delicious Savory Knish”Apple Crumble Bars
We have been having lots of fun in the kitchen experimenting with cornflour. Introducing our newest creation: Apple Crumble Bars! These bars are somewhat crunchy, definitely crumbly, and bursting with apple flavor. They are a bit more work-intensive than our other recipes, but the effort is 100% worth it. Smiles guaranteed!
Continue reading “Apple Crumble Bars”Divine Chocolate Chip Muffins
Are you looking for baking inspiration? The back of your cornflour package might be the source. Recently, we were inspired by the recipe for blueberry muffins printed on the back of my cornmeal package. We tweaked the recipe to make vegan, gluten-free chocolate chip muffins. The resulting muffins were simply divine. Some said that they taste like #nutella, although they contain no nuts. Their texture and taste hold well for a few days. These muffins make an excellent feel-good, anytime snack. It’s time to treat yourself to something yummy, and that something is just a recipe away. Enjoy!
Continue reading “Divine Chocolate Chip Muffins”Chocolate Zucchini Cake
We, too, are no fans of food waste. Recently, we had some super ripe bananas leftover, as well as zucchini whose expiration date was imminent. Thus, we had the perfect excuse to do some baking. Plus, we did not have any dessert on hand (OMG!) and had a major craving for something laden with chocolatey, fudgy goodness. Hence, we decided to make a dessert that combines bananas, zucchini, and chocolate. You might think, well, that does not sound very appetizing; I’m going to pass on this one. We encourage you not to, as the following chocolate cake might be the cake that you never thought that you needed in your repertoire. The zucchini creates a pleasant moist texture, the banana isn’t too overpowering, and the amount of chocolate is just right. In other words, it is perfection in every bite. Give the recipe a try and let us know what you think.
Continue reading “Chocolate Zucchini Cake”Banana Chocolate Chunk Muffins
I recently adopted two adorable adult cats. Blacky, a purebred Norwegian forest cat, and Coco, a purebred Siamese blue point. Instead of spending my spare time baking, I used that time to become acquainted with them. After just a week, Blacky and Coco purr in my presence and welcome my cuddles. It makes me smile just thinking about it. They are truly special, and if I am not careful, I will turn into an obsessed cat mom. Let me know whether you would like to see photos of Blacky and Coco.
Continue reading “Banana Chocolate Chunk Muffins”Double Chocolate Almond Butter Cookies
My boyfriend recently forwarded a recipe to me created by bake to the roots for gluten-free double chocolate peanut butter cookies. Unfortunately, I did not have all the ingredients to make them 1:1, so I came up with my own chocolate nut butter cookie recipe. If you are a chocolate addict, a brownie lover, or both, then you will love my double chocolate almond butter cookies. They are the expression of chewy, chocolaty goodness. You will treat yourself to more than one cookie guaranteed. Oh! Did I mention that they are super easy to make, low sugar, gluten-free and vegan? Well, now, I did! What’s on your to-do list? Baking!
Continue reading “Double Chocolate Almond Butter Cookies”Flavorful Pumpkin Bread
I don’t know about you, but I always considered pumpkin to be a fall vegetable. I was wrong. In Germany, where we live, pumpkin is in season from September until January/ February. Pumpkin is such a versatile and flavorful vegetable that it is complementary to various cooking and baking recipes. Fun fact: Pumpkin puree can be used as a substitute for butter, oil, or eggs in vegan baking. ¼ cup of pumpkin puree equates to one egg. For oil, the ratio is 1-to-1, e.g., 1 cup pumpkin puree for 1 cup oil. Amazing, right?
Continue reading “Flavorful Pumpkin Bread”Toasted-Almond & Carrot Cookies
In the mornings, we sometimes do not have enough time to have a proper sit-down breakfast, so we grab a cookie for the road, not just any cookie, but toasted almond & carrot cookies. This recipe was inspired by ambitious kitchen’s recipe for healthy carrot cake cookies. These cookies are loaded with wholesome, delicious goodness that keeps you fueled until lunchtime. Try them! Do not be surprised if next time you prefer this cookie over your go-to cereal.
Continue reading “Toasted-Almond & Carrot Cookies”Beet Brownies – YUM!
“Yeah, you got that yummy-yum. That yummy-yum, that yummy-yummy.” I could not agree more with Justin Bieber, except that my focus of attention is a different one. Mine is directed at the most delicious brownies/ muffins ever. These goodies are made with (drumroll, please!) BEETS! These lovely treats ooze chocolatey goodness, and you can’t taste the beets. Plus, they are lower in sugar and gluten-free, which takes these epic bundles of deliciousness to a whole other feel-good level. Please give them a go and let me know what you think! These might well be your next favorite dessert.
Continue reading “Beet Brownies – YUM!”Carrot-Banana Muffins
Failure scratches at your ego, but sometimes you need to experience failure before you can succeed. Failure is a damn good teacher. A while ago, I failed at making gluten-free carrot-banana muffins. Why? I did not do enough research. I falsely assumed that exchanging the wheat flour for gluten-free flour would do the trick. The muffins were too moist and collapsed. Man, was I one unhappy camper! I learned that gluten-free batter is unforgiving when it comes to overmixing (too many air bubbles are its kryptonite), and it often requires at least 5-10 minutes extra baking time compared to the regular kind. I gave the muffins another shot with my new knowledge in tow, and they turned out perfectly. If you give them a go, please let me know what you think.
Continue reading “Carrot-Banana Muffins”Spiced Zucchini Bread
Happy New Year! We hope that everyone had a good start to 2021. New year, a new zucchini-based recipe! In baking, zucchini is a complimentary add-in, for instance, for brownies or quick bread. It gives the final product a lovely moist texture that makes your taste buds sing. This time around, we made spiced zucchini bread laden with raisins and topped with chopped walnuts. The spices give the bread a wintery-touch, while the zucchini gives it a veggie boost. We believe that this bread is ideal for the winter season. Smiles guaranteed!
Continue reading “Spiced Zucchini Bread”Best Chocolate Chip Cookies EVER
Browned butter is the key to making the ultimate chocolate chip cookie. Given that butter is a dairy product and thus not vegan, we had to develop a vegan-friendly and gluten-free alternative. The substitute is (drumroll, please!): toasted pecans combined with melted coconut oil. It takes about 20 minutes to make, but it is worth the time and effort. These goodies taste a bit like Entenmann’s chocolate chip cookies, but better. You got to give them a try! Smiles guaranteed!
Continue reading “Best Chocolate Chip Cookies EVER”Lemon-Coconut Bars
What a crazy year it has been. If you had asked me a year ago whether we would be experiencing a pandemic a year later, I would have answered, “No way!” I have parents who are in the high-risk group, so since March of this year, I have predominantly worked from home-office and have tried to keep direct social interactions at a minimum. I don’t know about you, but I have rarely taken any vacation days this year, given the current circumstances. On top of that, the weather in my hometown has been lackluster, even in the summertime.
Continue reading “Lemon-Coconut Bars”Fudgy Sweet Potato Brownies
Remember those moments when you send something off that makes you very proud, only to receive a reply minutes later stating that you did it all wrong. How do you feel in those moments? Gutted, right? I recently had such an experience and consequently resorted to baking vegan sweet potato brownies to lift my spirits. In a dazed and confused state, I mixed various ingredients, ultimately resulting, perhaps even miraculously, in 12 perfect pieces of fudgy brownie goodness. These goodies were so delectable that I had to share this recipe with you. Smiles guaranteed!
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belle + wild 