First of all this is the best cake I’ve ever made! Second of all, this cake came out pretty different from the original recipe and I have no clue how could that happened. But I just love it!

I’ve baked this Chocolate Cake as a present for my friend’s Birthday and I can’t describe how much she liked it. You don’t even imagine how many compliments about my cake I had that night. They warmed my heart! Thank you  Helene Dujardin for the great recipe and continuously inspiration!

Chocolate Cake with Soft Meringue and Pecans

By voloshyna, November 8, 2013

• Total Time: 01h 20min
• Prep Time: 40 minutes
• Cook time: 40 minutes

Ingredients:

• For the cake: -
• unsalted butter - 10 tablespoons, plus more for pan (room temperature)
• light-brown sugar - 3/4 cup, firmly packed
• large whole eggs - 6, separated
• best quality bittersweet chocolate - 12 ounces, melted and cooled
• vanilla extract - 1 teaspoon
• salt - 1/4 teaspoon
• For the meringue: -
• egg whites - 4
• sugar - 3/4 cup
• chopped pecans - 1/3 cup

Instructions:

Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Whip the soft butter and brown sugar until pale and smooth at medium speed, about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, vanilla extract, and salt. Beat until combined. In a medium bowl beat the 6 egg whites on high speed until soft peaks form, about 2 minutes. Very gently fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes. Meanwhile prepare the merengue. Beat remaining 4 egg whites on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Remove cake from oven. Using a spatula spread meringue mixture on top of cake, sprinkle with chopped pecans. Bake until meringue is lightly browned for 10 minutes. Then lower the temperature to 300 F and bake 10 more minutes. Meringue should become golden, but still soft, airy and weightless. Transfer the pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of the pan. Let cool, about 30 minutes, before slicing and serving

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 love stir fry! I think this is a very healthy and really fast method to cook my food. And the best part is that I can save more vitamins and natural flavors of the fresh ingredients. That’s why I’m dreaming about a new wok, it will make cooking process  fun and fast. This recipe I found on foodnetwork, added some my own ingredients and voila fast and delicious dinner is ready in 30 minutes! Enjoy guys!

Chicken and broccoli stir fry with rice noodles

By voloshyna, June 3, 2013

• Total Time: 25 minutes
• Prep Time: 5+30 minutes
• Cook time: 20 minutes

Ingredients:

• boneless chicken breast - 1 lb, cubed
• green onion - 3 strings, sliced on an angle
• garlic - 2 cloves, minced
• fresh ginger - 1 inch piece, pilled and chopped
• small fresh red chili pepper - 1, thinly sliced
• low sodium soy sauce - 1 tbsp, or to taste
• light brown sugar - 2 tbsp
• cornstarch - 1 tbsp + 1 tsp
• salt - 1 1/4 tsp, or to taste
• dry sherry - 1 tbsp
• dark sesame oil - 1 tbsp
• water - 1/3 cup
• vegetable oil - 3 tbsp
• broccoli - 5 cups, trimmed sliced stalks and medium florets
• rice noodles - 1 pack,
• sesame seeds - 1 tbsp for garnish

Instructions:

In a medium bowl, toss the chicken with the green onion, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15-30 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. In a medium sauce pan bring a water to a boil. Add 1 teaspoon of salt and cook the noodles following the instructions on the pack. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and sliced chili. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add rice noodles and a little bit of water to thin the sauce, if necessary. Cook for another 2 minutes. Taste and season with salt and pepper, if you like.