I know today is not the world’s ice-cream day, but I decided to continue my Sunday in colors tradition, and have a Sunday in ice-cream colors I will share with you a very easy tutorial, how to prepare your own party chocolate ice-cream cones with sprinkles and coconut flakes.

You will need:

Ice-cream cones

White ice-cream

Chocolate ice-cream

Strawberry ice-cream

Hazelnut ice-cream

Colorful sprinkles

Colorful coconut flakes

150 grams chocolate (melted) /dark, milk or white, whatever you prefer/

A couple of small glasses (or eggs cartons, which could be turned into a cone stands)

Optional: fruits, cut into small pieces, different types of chopped nuts, chocolate chips

1st step: Punch holes in the top of egg carton to make the ice-cream cone stand.

2nd step: Melt the chocolate in the microwave or using a double broiler. I placed the chocolate in a coffee cup and placed it in the microwave under medium low. Go for short blocks of microwaving (10-20 seconds interval) so that you can check the progress more regularly. With each heating interval, you have to stir the chocolate with a spoon to check it out.

3rd step: Grab one of the ice-cream cones by the bottom edge, and dip the wider part into the chocolate. If you want sprinkle cones, now will be the time to do that. Just sprinkle the chocolate on the cone evenly (with chocolate sprinkles, coconut flakes, nuts or whatever you prefer). Place it in a cup or on the cone stand and move to the fridge for 20 minutes, until the chocolate firms. Repeat this step with all of the cones.

4th step: Scoop the ice-cream and press over the cones until holds well. Repeat this step with all of the ice-cream cones.

5th step: Sprinkle over the ice-cream with your desired toping.

6th step (optional): You could crush a couple of ice-cream cones into a bowl, add different flavors of ice-cream, sprinkles, coconut flakes and chopped nuts and serve.

A couple of days ago I read about this “Dessert in a cup” contest …and as soon as I read the article, my grandma’s home-made chocolate pops up in my mind…..so delicious, creamy and sweet.

I can’t even explain all the feelings that overpowered me…. feelings of nostalgia, a childhood – so missed, the memory of endless summers, the sweet taste of just picked from the garden fruits, a peace of fresh baked country bread, coated with home-made chocolate! When I was little, I used to spent every summer with my grandparents… they would spoil me and treat me as if this would be our last summer together…

I took out the recipe, and started to think for additions to the chocolate. I knew it needs to be something to contrast the dark color of the chocolate – may be white crème, or pink… I saw the recipe for the peanut butter crème at this amazing food blog (http://www.citrusandcandy.com/), and I knew that was it. And of course I wanted to add some fruit taste, it is summer after all! I really love the combination of chocolate and bananas, but this time I wanted to try something different… Peaches!

So….make some chocolate, taste the “past”… and enjoy you best childhood memories!

The chocolate

400 grams full fat powdered milk

250 grams soft butter

300 ml. water

100 grams cocoa

300 grams granulated white sugar

1 tea s. pure vanilla extract

Place the water, butter and sugar in a double broiler, the heat set on medium-low. If you don’t have one, get a pot with a little water (1 inch). Place a heatproof/fireproof glass bowl over the pot. Make sure that the bottom of the bowl does not touch the bottom of the pot, neither the water. Mix well until the sugar and the butter melt.

In another bowl mix the powdered milk with the cocoa.

Add the milk mixture to the melted sugar and butter, spoon by spoon, until all of the ingredients are well incorporated.

Cook a little bit more, while whisking in the double broiler, until the chocolate starts to thickens.

Take off the chocolate from the heat and let it cool for half an hour.

Then pour into your serving glasses and refrigerate until cold and thickened.

The peanut butter crème

200ml heavy cream

60g peanut butter

100g white chocolate, chopped

Combine the cream and the peanut butter in a pot and bring it gently to a simmer. When cream is ready, add the white chocolate. Leave to cool until it’s barely warm in temperature. Pour gently into your serving glasses on top of the chocolate layer.

Wash and dry the peaches. Cut them into thin slices and place on top of the peanut butter layer.

Having a couple of coconuts lying around for 1 week, made me wonder what can I do with them… and it turns out that there are many, many things to be done I decided to go with this recipe because it’s fast, easy and very delicious.

Today I will show you an easy recipe for coconut mousse

Ingredients:

250 grams mascarpone cheese

100 ml. coconut milk

250 ml. heavy whipping cream

2 egg whites

1 tea spoon pure vanilla extract

1 tea spoon coconut extract

6 table spoons icing sugar

150 grams (6 ounces) whole wheat graham cracker crumbs

50 grams (2 ounces) melted butter

50 grams (2 ounces) fresh coconut flakes

First of all, you need to prepare your coconut flakes.

Using a sharp tool, carefully poke a hole in each of the three spots on the top of the coconut. Flip the coconut over onto a cup or bowl and allow draining.Preheat your oven to 180 C and place your coconut on a baking pan. Bake for 10 minutes or until you see a crack developing.Ceparate the white meat from the shell, using a knife.

After you have the white meat, cleaned and cut into pieces, you could either shred it using a hand shredder or you could use a food processor. I cut it using the attachment for chopping nuts. It’s easier and much faster than doing this by hand.

Mix the graham crumbs with the butter and the coconut flakes. Place the crumbs in every serving cup and press until a crust layer forms.

Mix the mascarpone cheese, coconut milk and coconut extract in a large bowl, using either a rubber spatula or your food processor.

Mix the heavy whipping cream with 3 table spoons of sugar and vanilla extract , using a hand mixer or a stationary mixer. Place the whipped cream in the refrigerator until you need it.

In another bowl combine egg whites and the rest of the sugar and mix on highest speed of your electric mixer until stiff, dry peaks form.

Add the whipping cream to the mascarpone mixture and carefully mix, using a rubber spatula. Then add the egg whites.

Be careful not to over mix.

Pour the mixture in the serving cups.

Make sure you serve the mousse cold.

If you are fan of ice cream, like me, you could easily put half of the mixture in the freezer and have some coconut ice-cream on hand, whenever you like.

The fans of chocolate may add melted white chocolate to the mixture before pouring it in the cups.

The Chocolate Layers
Adapted from www.gracessweetlife.com
Ingredients for 26 sm. Cake
60 ml water
120 ml. vegetable oil
125 g (4.5 oz) unsalted butter, chopped
50 g (2 oz) cocoa, sifted
300 g (10 oz) all-purpose flour, sifted
1 teaspoon baking soda, sifted
350 g (12 oz) powder sugar
2 large eggs
125 ml buttermilk
1 teaspoon pure vanilla extract

Preheat oven to 180° C (356° F).  Lightly grease 1, 26 cm round cake tin.
Place the water, butter and olive oil in a small saucepan over medium heat and stir until the butter has melted, then set aside.
Sift the flour,baking soda, powder sugar and cocoa into a large bowl. Whisk to combine well.
Add the butter mixture and whisk to combine using a rubber spatula.  Add the eggs, buttermilk and vanilla and whisk to combine.
Bake for 40 to 45 minutes or until a tooth pick inserted in the center of cake comes out clean.
Let it cool completely on a wire racks.Slice the cooled cakes in half horizontally.

Orange Cream Cheese Frosting
Adapted from www.gracessweetlife.com
100 grams (3.5. oz) unsalted butter, softened
350 grams (12 oz) cream cheese
200 grams(7 oz) powder sugar, sifted( I think it’s even too sweet, so you could reduce the sugar in half)
3 table spoons orange juice
Zest of one orange

Place butter and cream cheese in the bowl of a stand mixer.Beat on medium-high speed until become pale and creamy. Add the orange zest and the orange juice. Reduce stand mixer to low speed and gradually add the icing sugar. Continue to beat until light and fluffy. Place in the fringe until needed.

Mine became more liquefied than necessary, because I used more orange juice. But you make sure to use thе indicated quantity above.

Milk chocolate ganache
200 ml. heavy cream
200 grams (7 oz) good milk chocolate, chopped
Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate and stir until smooth and glossy. Refrigerate until firm yet still pliable.

Meringue Layer
6 egg whites
350 grams (12 oz) powder sugar, sifted
4 grams (1 tea spoon) crème of tartar
Preheat your oven to 130° C (266° F). Line 1 baking sheet with parchment paper. Draw a 9-inch round on the sheet of the parchment paper (the meringue mixture always increases its size).
In the bowl of a standing electric mixer beat the egg whites with the crème of tartar at medium-high speed until soft peaks form. Gradually beat in the powdered sugar at high speed until stiff and shiny. Spread the meringue in the drawn circles. Place in the oven and bake for 1 hour, until crisp. Turn off the oven and leave the door ajar to let the meringues cool completely.

Whipping cream
400 ml. heavy whipping cream
50 grams (2 oz) powder sugar
Add the whipping cream to the bowl of your electric mixer. Mix for a minute, then gradually add the sugar and beat until ready.

Assembly of the Cake

1)      Place the first chocolate layer on the cake stand.

2)      Add a layer of the orange frosting.

3)      Add the meringue layer

4)      Add another layer of the orange frosting

5)      Add the second chocolate layer

6)      Cover with the whipped crème

7)      Pour the milk chocolate ganache and let it cool completely

8)      Optional: cover the cake with fondant of your choice

Today I will continue with the healthy recipes, as I want to show you amazing super healthy avocado chocolate pudding, without the carbohydrates and the calories.

Ingredients:
2 avocados
½ cup cacao powder
150 ml. honey or maple syrup
150 ml. full fat coconut/almond or regular milk
½ tea spoon vanilla extract
Zest of one orange
1 tea spoon starch/Arrowroot Powder
Some coconut flakes or nuts for garnish

Put all the ingredients in a blender. Mix well until the mixture becomes nice and smooth.
Serve in pudding cups. ! Make sure to refrigerate the puddings before serving.
Tip: If you would like to prepare more ice-cream type pudding, just frozen your avocados before using them.

Today, I will share a great, easy and healthy summer recipe.

After a couple of weeks on a low-carbohydrate diet, I decided it’s time for a reward! So, I remembered I have a frozen blueberry yogurt in the freezer, as well as some fresh raspberries. I add a couple of spoons in a bowl and began to enjoy the taste!

You could add all kinds of berries to this dessert. It will taste great no matter what. Also, what I will suggest to add – a couple of fresh mint leaves.

Anyway, here is the recipe:

400 grams (14 oz) thick, creamy yogurt

60 grams (2 oz) blueberry jam (or any jam you have)

60 grams (2 oz) dandelion honey (or whatever honey you have)

50 ml. full fat milk

1 tea spoon vanilla extract

Combine the yogurt, vanilla extract and milk in a large bowl. Mix together with a rubber spatula. Then, add the rest of the ingredients. Mix well, then pour in an airtight container and place in the freezer for a couple of hours.

The texture of this frozen yogurt is much thicker that a regular ice-cream. That is why it doesn’t melt very fast, so do not forgot to take it out of the freezer at least half an hour before serving.

Voila!

Buttermilk Strawberry Chocolate Chip Muffins

Adapted from www.joyofbeaking.com
350 grams all-purpose flour
150 grams granulated brown sugar
Zest of one orange or/and lemon
2 teaspoons baking powder
½  teaspoon baking soda
¼  teaspoon salt
1 large egg
240 ml buttermilk
120 ml vegetable oil (sunflower oil)
1 teaspoon pure vanilla extract
2 cups fresh or frozen strawberries
½ cup chocolate chips

This recipe is so easy to make, and most important you do not need to wash a lot of dishes after the baking. So here are the steps for making the muffins:

1)      Preheat your oven to 180 degrees C (355 degrees F ). Position the rack in the center of the oven. Grease a 12-cup muffin pan. I prefer to use disposable aluminum muffin tins.
2)      Whisk together the egg, buttermilk, oil, and vanilla extract in a large bowl.
If you don’t have buttermilk, like I did, you could just add one tea spoon of lemon juice to the milk and let it sit for a couple of minutes: 10-15, then you have your buttermilk. Thank God it’s www.Joyofbeaking.com  for this kind of tips.
3)      In another bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. After mixed well, gently fold in the strawberries and the chocolate chips.
4)      Mix together the dry and wet ingredients with a rubber spatula.
!!! Do not over mix the batter or your muffins will toughen.
5)      Fill each muffin cup almost full with batter, using a spoon or an ice cream scoop.
6)      Bake them until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from the pan.