My last recipe for the Chinet Baking Series. This Lemon Sheet Cake will be a perfect dessert for Veterans Day, everybody will definitely like the weightless cream frosting!

Lemon Rum Sheet Cake

By voloshyna, November 1, 2013

Ingredients:

• For the cake: -
• all-purpose flour - 2 cups
• freshly grated lemon zest - 2 tablespoons
• baking powder - 1 teaspoon
• salt - 1/2 teaspoon
• sugar - 1 1/2 cups
• melted butter - 1 cup
• water - 1 cup
• Greek yogurt - 1/2 cup
• eggs - 1, lightly beatten
• vanilla extract - 1 teaspoon
• heavy whipping cream - 3/4 cup, cold
• For the syrup: -
• water - 1/2 cup
• caster sugar - 6 tablespoons
• lemon juice - 3 tablespoons
• rum - 1 tablespoon
• For the frosting: -
• cream cheese - 8 oz, room temperature
• mascarpone cheese - 4 oz, room temperature
• confectioners sugar - 3/4 cup
• lemon juice - 2 teaspoons

Instructions:

Preheat oven to 375 F. In a large bowl mix the flour, lemon zest, baking powder, sugar and salt. Add melted butter and beat with a hand mixer until smooth.  Add in the eggs, water, yogurt and vanilla. Mix until well combined. Spread the mixture into a greased 11-in. x 13-in. baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, make the lemon syrup, by boiling the water and the sugar together, then add the lemon juice. Boil for about 3 minutes. Remove from the heat. Let to cool and mix with a rum. Remove the cake from the oven and drizzle with the syrup. Leave to cool. In a medium bowl, beat the cream cheese, mascarpone, lemon juice and confectioners' sugar until smooth. Stir in the whipped cream. Spread the frosting over the cake. Store in the refrigerator.

Here is one more recipe for Chinet Baking Series! Perfect recipe to celebrate National Dessert Day, October 11.

I hope you guys will like it, because I literally can’t stop eating this brownies.

Delicious brownies with pecans and homemade caramel sauce

By voloshyna, October 4, 2013

• Total Time: 50 minutes
• Prep Time: 25 minutes
• Cook time: 25-30 minutes

Ingredients:

• For the batter: -
• all-purpose flour - 1/2 cup
• unsweetened cocoa powder - 1/2 cup
• light brown sugar - 1 cup
• baking powder - 1 teaspoon
• salt - 1/4 teaspoon
• eggs - 2, lightly beaten
• water - 1/3 cup
• unsalted butter - 5 tablespoons
• dark chocolate chips - 1/3 cup
• vanilla extract - 1 teaspoon
• chopped pecans - 3/4 cup
• For caramel sauce: -
• light brown sugar - 1 cup
• water - 1/4 cup
• light corn syrup - 1 teaspoon
• warm heavy cream - 1/2 cup
• unsalted butter - 2 tablespoons
• vanilla extract - 1 teaspoon
• salt - 1/2 teaspoon

Instructions:

Preheat oven to 350 degrees F. Coat an 8 inch square pan with a cooking spray. For this recipe I used Chinet 8x8 Square Pan. In a medium bowl combine sifted flour, cocoa powder, sugar, salt and baking powder. Add lightly beaten eggs and water, mix until smooth. In a small sauce pan melt the butter, add chocolate chips and vanilla extract. Stir constantly just until chocolate is melted. Pour chocolate mixture into the batter, add chopped pecans and mix well. Scrape batter into prepared pan. Bake in preheated oven for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Do not overcook. Cool in pan on a wire rack. To make the syrup, in a heavy saucepan, stir together the sugar, light corn syrup, and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Lower the heat to medium-low and let the syrup cook undisturbed fro 15-20 minutes. Until it becomes dark amber. Then remove from the heat, add heavy cream and salt. Stir with a wooden spoon until smooth. Return to the heat and add butter, stir. Bring to a boil one more time and immediately remover from the heat. Let to cool for a few minutes and add the vanilla extract. Serve warm brownies drizzled with a cooled caramel syrup.

If you haven’t noticed it yet, I’m a huge fan of any kinds of pancakes, crepes and blinis. I can eat dozen of those guys at a time, that’s why I’m trying to keep this obsession under control. I always experiment with different types of flour and milk and I can proudly say, these pancakes is my triumph. They light and healthy cause I used whole wheat, almond milk, agave nectar and a bit of avocado oil. If you guys watch your weight, this can be your perfect breakfast!

Healthy whole wheat pancakes

By voloshyna, June 10, 2013

• Total Time: 25 minutes
• Prep Time: 10 + 20-30 minutes
• Cook time: 15-20 minutes

Ingredients:

• For the batter: -
• eggs - 2
• almond milk - 1 cup
• agave nectar - 2 Tablespoons
• avocado oil - 1 Tablespoon + more for frying
• whole wheat flour - 1 cup
• baking powder - 1 1/2 teaspoon
• salt - 1/4 teaspoon
• light brown sugar - 2 Tablespoons or to taste
• For serving: -
• fresh berries - 1/2 cup
• agave nectar -

Instructions:

Beat eggs, agave nectar and brown sugar in a mixing bowl with a wire whisk. Beat in avocado oil and almond milk until evenly combined. In a small bowl combine all the dry ingredients and sift into an egg mixture. Lightly beat with a wire whish, to brake all the nubbins. Let to rest for about 20-30 minutes. Ladle batter onto a hot, oiled skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with fresh berries and agave nectar. Enjoy your fluffy and healthy pancakes!

I would call this cake an Extra Apple Cake with chopped nuts and hint of honey, just like I love!  You can serve it as dessert or a breakfast coffee cake, everybody will like it.

Honey Apple Cake

By voloshyna, April 25, 2013

• Total Time: 55 minutes
• Prep Time: 15-20 minutes
• Cook time: 40-50 minutes

Ingredients:

• Granny Smith apples - 1 lb, pilled and cubed
• grated lemon zest - 1 tbsp
• lemon juice - 2 tbsp
• flour - 1 1/2 cup
• salt - 1/4 tsp
• baking powder - 1/2 tsp
• baking soda - 1/4 tsp
• eggs - 2
• brown sugar - 1/2 cup
• vegetable oil - 3 oz
• honey - 1/2 cup
• chopped walnuts - 3/4 cup
• confectioners sugar - 2 tbsp

Instructions:

Preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan. In a medium bowl mix together cubed apples, lemon juice and zest; set aside. In an other bowl sift flour with salt, baking soda and baking powder. In a medium bowl, beat the eggs. Slowly add the sugar while whisking; continue until the eggs become pale. Pour in the oil, whisk again. Add honey, and flour mix until combine. Then follow by the apples and half of the nuts, mix well. Pour the batter into the mold and sprinkle with a remaining nuts. Bake for about 40-50 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. Sprinkle with a confectioners sugar.    

Today I decided to give a new life to an old recipe. Found this banana loaf recipe a couple years ago and since then it’s my favorite. When I cooked it for the first time, I didn’t know how handle my new DSL camera, so I made the awful pictures. Now I have a decent photography skills and I can show you this banana bread in all its glory!  I got a hundreds compliments for this cake, especially when I served it with a warm caramel syrup and a small hill of whipped cream. Cook it at home and you will not regret!

Amazing banana loaf

By voloshyna, April 17, 2013

• Total Time: 60 minutes
• Prep Time: 15 minutes
• Cook time: 45-60 minutes

Ingredients:

• bananas - 2
• unsalted butter - 1 stick, room temperature
• superfine sugar - 1 cup
• ground walnuts - 1 3/4 oz
• eggs - 2 lightly beaten
• all purpose flour - 1 1/2 cups, sifted
• salt - 1 tsp
• baking soda - 1 tsp
• baking powder - 1 tsp
• sour cream - 1/2 cup

Instructions:

Preheat the oven to 350 F. Puree one banana. In a medium bowl cream the butter and sugar together until light and fluffy. Add the ground walnuts and eggs. Sift the flour, salt, baking powder and baking soda into the banana mixture and mix together well. Add the sour cream and banana puree, mix one more time. Spray an 7 1/4 x 2 3/4 x 3in deep loaf tin with cooking spray. Pour in the mixture. Slice the remaining banana and decorate the top. Bake in the middle shelf for 50-60 minutes. To test the loaf is cooked, push a toothpick through the center - it should come away clean. Leave to cool on a wire rack. Serve with warm caramel syrup and whipped cream.

Very exotic pancakes recipe from Camille Le Fall. Your new must try recipe=)

Gones banana pancakes

By voloshyna, March 19, 2013

• Total Time: 40 minutes
• Prep Time: 10 minutes
• Cook time: 30 minutes

Ingredients:

• all-purpose flour - 1 cup, packed
• baking powder - 1 tsp
• vanilla sugar or superfine sugar with a drop of vanilla extract - 1 tsp
• brown sugar - 1-2 tbsp or to taste
• egg - 1
• milk - 7 tablespoons
• coconut milk - 3/4 cup
• rum - 2 tsp
• melted butter - 2 tbsp
• bananas - 2 small
• Nutella - 7-8 tbsp
• grated coconut -

Instructions:

Mix the flour, baking powder, and sugar in a bowl. In another bowl, whisk together the eggs, milk, melted butter and coconut milk. Stir in the rum.  Pour the liquid into the flour and beat until the batter is smooth.  Leave to rest for 30 minutes at room temperature. Peel bananas and slice into rounds. Cook the pancakes over medium heat, and as soon as the underside begins to brown, turn it with a spatula. Continue cooking until the other side is cooked and no longer sticks to the pan. Transfer the pancake on a plate. Cover with a layer of Nutella and sliced bananas, sprinkle with grated coconut. Serve immediately.

What could be better then a smell of freshly baked muffins in the kitchen?

You can never lose with this recipe!

Classic blueberry muffins

By voloshyna, February 20, 2013

• Total Time: 40 minutes
• Prep Time: 10-15 minutes
• Cook time: 30-35 minutes

Ingredients:

• soft unsalted butter (room temperature) - 1/2 cup
• all-purpose flour - 2 cups
• white sugar - 1/2 cup
• brown sugar - 3/4 cup
• eggs - 2
• milk - 1/2 cup
• baking powder - 2 tsp
• salt - 1/2 ts
• fresh blueberries - 1 1/2 cups

Instructions:

Preheat oven to 350 F. Grease and flour muffin pan or better use paper cups for muffins. Sift flour, baking powder and salt together. Using a mixer, cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined, be careful to not overbeat the batter. Stir in blueberries. Fill muffin cups 2/3 full. Bake for 30 to 35 minutes.

Autumn – it is the best time for a pumpkin recipes. Here in US I became a huge fan of pumpkin soup and pumpkin bread. So today I would like to present you my newest discover – maple pumpkin squares.

Moisture pumpkin squares

By voloshyna, October 17, 2012

Ingredients:

• pumpkin pure - 1 cup
• eggs - 2
• vegetable oil - 1/2 cup
• water - 1/4 cup
• white sugar - 1 cup
• brown sugar - 1 cup
• all purpose flour - 3 1/2 cups
• baking powder - 1 tsp
• salt - 1/2 tsp
• dried cranberry - 1/2 cup
• ground cinnamon - 1 tsp
• ground ginger - 1/2 tsp
• ground nutmeg - 1/2 tsp
• hot water - 1/2 cup
• maple syrup - 1/2 cup
• orange zest - 2 strips

Instructions:

Preheat oven to 350°F (180°C). Grease and flour 9х13 oblong pan. In a large, bowl combine the flour, salt, sugar, and baking powder. In a separate bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  Then combine with the dry ingredients and cranberries, do not mix too thoroughly. Pour in the prepared pan. Bake for about 50 minutes in the preheated oven. Cake are done when toothpick inserted in center comes out clean. Turn out of the pan and let your cake cool on a rack. Meanwhile, in a small sauce pan combine water, maple syrup and orange zest, bring to a boil. Cook for a 3-5 min and let to cool. Then pour the syrup on your cake, leave for a 2-3 hours

I just love this recipe. I got it from Draeger’s cooking classes and want to share it with you. This cupcakes can always make my day a little bit better.

Carrot cupcakes

By voloshyna, September 20, 2012

Ingredients:

• For the cupcakes: -
• carrot - 1/2 pound
• large eggs - 2
• buttermilk - 1/4 cup
• sugar - 1 cup
• vegetable oil - 1/2 cup
• finely chopped fresh ginger - 1 1/2 tsp
• all-purpose flour - 1 1/2 cups
• baking powder - 1 tsp
• baking soda - 1/2 tsp
• salt - 1/2 tsp
• ground cinnamon - 1 tsp
• For the frosting: -
• cream cheese, room temperature - 8 oz
• unsalted butter, room temperature - 1/4 cup
• powdered sugar - 1/2 pound
• dark corn syrup - 1 tbsp
• vanilla extract - 1/2 tsp
• ground cinnamon - 1/2 tsp

Instructions:

Preheat oven to 350 F. Peel, rinse and grate carrots coarsely. In a large bowl, combine grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil and fresh ginger. In another bowl, whisk together flour, baking powder, soda, salt and cinnamon. Fold flour mixture into the carrot mixture. Place 12 muffin cases in a muffin tray and fill each three-quarters foul with the dough. Bake in preheat oven for 15-18 minutes or until cake tester comes clean. Leave the cakes in the molds for 5 minutes, then turn out onto a wire rack and leave until completely cool. Now you need to make some frosting for yours cupcakes. It is really easy, just beat cream cheese and butter in a large bowl until fluffy. Add powdered sugar, corn syrup, vanilla and cinnamon. Beat until light and fluffy, about 5 minutes. Pipe frosting onto cooled muffins.

In my opinion ricotta is just a wonderful product. Many people call it cheese, but it’s not entirely true. Because it is not produced by coagulation of casein. Ricotta made from sheep (or cow, goat, buffalo) milk whey left over from the production of mozzarella or other cheese. Personally I love ricotta and use it as a base for desserts and like a filling for different kinds of buns and rolls . Unlike cheese ricotta is much less fat and doesn’t spread when baking.

Blueberry-ricotta blinis

By voloshyna, August 14, 2012

• Total Time: 30 minutes
• Prep Time: 10 minutes
• Cook time: 20 minutes

Ingredients:

• buttermilk - 1 cup
• egg - 1
• ricotta - 1/2 cup
• all-purpose flour - 1 cup
• sugar - 1/4 cup
• baking soda - 1/2 tsp.
• baking powder - 1tsp
• salt - 1/4 tsp.
• blueberry -

Instructions:

In a mixing bowl, lightly whisk the buttermilk with the egg, ricotta, sugar, salt and soda. In smaller bowl, mix together flour with baking powder, sift in buttermilk mixture, stir the batter constantly to prevent lumps. Then add blueberries, stir very gently to avoid damaging the berries. In a skillet, heat a little bit of vegetable oil. Use a big spoon and put small portions of batter into the pan. When blinis will grow and you can see bubbles - turn them on the other side and fry until golden brown.

Such cookies I ate recently at one restaurant in Los Angeles. That was the most delicious cookies I’ve ever tried. Of course I didn’t get a recipe, but by experiment, I found the ideal combination of ingredients. My cookies turned out just the same like in that restaurant. You will need only 30 min to cook it. Best to served this cookies with walnut ice cream or sweet cream dessert.

The best cookies with almond and caramel (in 30 min)

By voloshyna, July 26, 2012

• Total Time: 30 minutes
• Prep Time: 15 minutes
• Cook time: 15-18 minutes

Ingredients:

• softened unsalted butter - 3/4 cup
• brown sugar - 2/3 cup
• white sugar - 1/4 cup
• eggs - 1
• all-purpose flour - 2 cups
• almond extract - 1 tsp
• baking powder - 1 tsp.
• sea salt - 1/2 tsp.
• toffee chips - 1/2 cup
• sesame - 2-3 tbs.

Instructions:

Beat softened butter with the sugar, about 1 minute. Add egg and almond extract. Beat until the mixture becomes creamy. Mix flour with baking powder and sift into the creamy mass. With wooden spoon, knead the dough. Add salt and caramel, mix it again. Preheat oven to 180 C. Line baking sheet with parchment paper. Scoop out a wooden spoon of the dough and place them on baking sheet 4" apart. Each cookie sprinkle with a pinch of sesame seeds on top. Bake for about 15-18 minutes. Transfer on a wire rack to cool.

Just a perfect match for the cup of tea. Treat your family with easy homemade dessert.

Cherry-walnut tea cakes

By voloshyna, July 23, 2012

• Total Time: 33 minutes
• Prep Time: 15 minutes
• Cook time: 18-20 minutes

Ingredients:

• ground walnuts - 1/2 cup
• all-purpose flour - 1/3 cup
• baking powder - 1 ts
• salt - 1/4 ts
• confectioners' sugar - 2/3 cup + 2 tbs for dusting
• eggs - 2 large
• melted unsalted butter - 6 tbs

Instructions:

Preheat oven to 350 C. Sift the flour into a bowl, add salt, baking powder and ground nuts, mix well. Lightly beat eggs with sugar and add to the walnut mixture. Stir in the butter until just combine. Line a 12-cup muffin tin with paper liners . Spoon 2 tbsp. of batter onto each muffin cup. Bake for 8-10 minutes, then top with one cherry. Remove from the oven and let cool for 10 min in a pan, then transfer into a wire rack to cool completely. Dust with powdered sugar.