Archive - Sweets
There is nothing more comforting than the smell of muffins baking in the oven. And even better if there’s chocolate chips with an extra dose of cocoa powder. I love serving these whole wheat muffins for breakfast with coffee or as a snack on-the-go.
The other day, I posted a recipe on how to make homemade Nutella. I needed a good amount of Nutella for today’s recipe. Cheesecake, brownies and Nutella are among my husband’s favorites, so I figured why not combine the three? The result is truly pleasurable and decadent. You’ll have to try it out for yourself!
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One of my biggest weaknesses has to be the the chocolatey hazelnut spread Nutella. It’s so good I could just eat it right out of the container (and often do!). Today, I needed a good amount for a dessert I was making but didn’t have enough. Luckily there are many homemade Nutella recipes out there, so I made my own for the first time!
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It’s strawberry season and whenever I’m at the store or farmers market, I just need to pick up a pint…or two! Today it got pretty warm out so I wanted to make some fresh strawberry popsicles to snack on. This recipe was inspired by my easy strawberry sorbet made with coconut milk. To the strawberries, I added some blackberries for more flavor and color. I also mixed in coconut milk to provide a creamy texture and agave nectar to sweeten the berries.
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For Mother’s Day, I prefer the gift of food over a bouquet of flowers. Dessert is always the first thing I think about for my mom since she loves sweets. I wanted to make a pie but nothing difficult so I used puff pastry as the crust and topping instead of making my own. For individual portions, I ended up using the same ramekins I baked my veggie pot pies in. But feel free to use a regular pie pan and double the recipe. And best of all, this recipe only uses 6 ingredients! So try baking this for Mother’s Day. Mom will surely be impressed!
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As much as I miss living in California for the sunshine and scenery, the excitement of waiting for certain fruits and vegetables coming in season are what I love most about being back on the East Coast. I never thought about it before, but now I can truly appreciate it. Right now rhubarb is in season and I’m seeing it everywhere.
My first taste of it was back home in Pennsylvania when a friend’s Oma (grandmother in German) baked a cinnamon rhubarb bread. She very finely diced the rhubarb, almost mashed, similar to a banana bread. I wasn’t sure what to expect, but from what I remember I had a few extra helpings! So today I picked up a stalk of rhubarb and decided to bake it into whole wheat muffins topped with cinnamon vanilla sugar and diced the rhubarb into pieces instead.
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Zucchini is such a versatile vegetable, you can use it in so many different ways. It’s great grilled, stir-fried, or even raw tossed into salads. I also like to bake mine into a healthy snack. The other day I came across a few recipes using zucchini like apples by cooking them into dessert cobblers or crisps, I just had to try it out myself!
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Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols. Thanks for visiting!
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