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Just 4 ingredients for this quick fruit chia pudding recipe prepared with coconut milk and a rhubarb strawberry compote. Super easy to make, it’s a perfect nutritious vegan breakfast, snack or even dessert.

It’s been a while since I last shared a healthy breakfast recipe. Fueling your body in the morning is an important habit and helps set the tone for the day. It’s proven that breakfast eaters have more nutritious diets and I’m all up for it as I’m definitely a morning person.

Breakfast is indeed one of my main motivation to get out from the bed in the morning. During the week, they must be quick to prepare, healthy, and including fruits. They change from day to day, depending on my mood, my cravings or the time I have to prepare them. If you are looking for some inspiration, I definitely recommend you check out my 12 Healthy Breakfast Recipes. It’s a good start to brighten up your mornings with colorful healthy breakfast ideas.

A couple of years ago, I shared a chia pudding recipe with acai and pecans. Since then, I have prepared countless versions for various occasions, and especially for my yoga breakfast events. Chia pudding are extremely versatile and because they don’t taste much, you can pretty much use any ingredient of your choice to flavor them. It’s also super simple to adapt the recipe based on seasonal ingredients, like I did today using strawberries and rhubarb.

How to make chia pudding?

The chia pudding recipe is basic and simple. Just 2 ingredients combined together, a little bit of magic, and it’s ready. So how does it work? It’s all about the ratio between chia seeds and liquid. Chia seeds can absorb 9 times their weight in liquid, but for making chia pudding I like to stick with a 1:6 ratio. So I use 3 Tablespoons of chia seeds to 1 cup of liquid.

The liquid is up to you and will vary based on preference and dietary restrictions. My favorite one remains unsweetened coconut milk, full fat, as it brings a thick, creamy consistency and make a really filling breakfast, snack or dessert. Any other plant-based milk such as almond or cashew would work too, as well as regular caw milk if you are not vegan or dairy intolerant.

The chia seeds start to absorb the liquid pretty quickly, but you do need to give the pudding a bit of time to build the gel-like consistency. My recommendation is to prepare it the day before (it takes less than a minute) and let sit overnight. It’s the only way to make sure you have this creamy texture. Hence, the chia pudding is an awesome meal-prep option.

Health benefits and environmental impact of chia seeds?

Chia pudding is loaded with fiber, protein and healthy fats, low in sugar and super filling. It’s also naturally gluten-free and it makes a great vegan breakfast when using plant-based milk.

However, and as for many other superfoods, we still need to consider environmental impact and sustainability. Victim of their popularity and a rising demand, chia seeds have resulted in a sudden and dramatic increase in production that comes with environmental consequences such as soil erosion and the loss of soil nutrients.

What does it mean for you? Being aware of the environmental impact of any imported food in general and superfoods in particular doesn’t mean you should ban these ingredients from your diet. Just try to keep them occasional rather than eating them all the time. As for everything else, it’s always a matter of finding balance.

Other healthy breakfast recipes you will love:

And for any breakfast on the go for busy mornings, I recommend you check these 10+ Nutritious Grab-And-Go Snacks. I wish you all a beautiful healthy day!

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Rhubarb Strawberry Chia Pudding
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2-4 servings
  • Category: Breakfast
  • Cuisine: Healthy
Description

Just 4 ingredients for this quick fruit chia pudding prepared with coconut milk and a rhubarb strawberry compote. Super easy to make, it’s a perfect nutritious vegan breakfast, snack or even dessert.

IngredientsFor the chia pudding:
  • 1 cup (240 ml) full-fat coconut milk
  • 3 Tablespoons chia seeds
  • 1/2 teapoon vanilla exract
  • 1 teaspoon agave or maple syrup (optional)
For the rhubarb-strawberry compote:
  • 1/4 lb (125g) strawberries, hulled and cut into quarters
  • 1/4 lb (125g) rhubarb, stalks washed and sliced in 2-inch (5 cm) slices
  • 1 Tablespoon agave or maple syrup
  • 1 Tablespoon water
InstructionsFor the chia pudding:
  1. Add the chia seeds and milk to a bowl and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.
  2. Cover the bowl and place in the refrigerator overnight.
For the rhubarb-strawberry compote:
  1. Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat and let cool.
  2. Divide the cooled compote into 2 to 4 glasses, and pour the chia pudding on top. It’s ready!

Keywords: chia pudding

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Del's cooking twist by Delphine Fortin - 1w ago

This comforting apple crisp is hands-down the best apple dessert to prepare anytime of the year. Serve with vanilla ice cream and watch it disappear.

As we are right in the middle of May, you would normally expect some berries or other seasonal fruits rather than apples. But I recently received a few apples in my weekly box of fresh produce and farm goods and I took this opportunity to share an old classic I have been willing to suggest to you for quite a long time. After all, apples keep all year long and it’s important to make sure we consume all the ones from the last season before moving forward to the next one.

I pretty much grew up with apples as i my family, we used to have apples everyday and an apple-based dessert every other week, at least. Most of the time it was a homemade French apple tart, sometimes an apple cake, and some other times an apple crisp. Among the three of them, I think apple crisp remains my favorite.

Featuring sweet, soft and tender apples, this dessert is a melt-in-your mouth one of a kind, whether eaten warm, lukewarm or cold. I must say it’s rather addictive, and even though I am generally more a chocolate desserts girl, apple crisp is an exception. I remember the ones I prepared in my student apartment in Paris years ago, the gigantic ones I made for my room mates when I lived in Stockholm, and also more recently the one I improvised in 30 minutes for my brother-in-law’s birthday… Every single time, I get the same “wow”, “yum” and other happy eating sounds from my guest.

Given that the recipe is extremely simple, it tells a lot about our love of simple pleasures in life. We all appreciate fancy desserts once in a while, but for some reason the classic homemade desserts always win. I see three reasons to that. First of all, they trigger some great old memories from our childhood. Then, they awaken our senses accordingly, creating this comforting feeling we all love. Finally, they create pride inside ourselves every time we bake them.

Now a few words about the recipe and why I am sharing it with you today. After so many years abroad, I noticed many different ways to prepare the topping part of the apple crisp. For instance, in the United States, almost all recipes involve oats, while in France we use all-purpose flour most of the time. I tested and explored the different versions, until I came up with my very own one featuring all-purpose flour and almond meal, bringing a lovely nutty flavor to the whole.

When it comes to the apple filling, most of the American recipes suggest that you combine diced apples with sugar (and sometimes flour) and cinnamon before placing them in the dish. To me, there is no need for extra sugar with the fruits, that do nothing but overtaking the true taste of apples. Instead, I suggest lemon juice and zest. As for the cinnamon, it’s up to you to use some or not with the apples themselves, but I personally keep it for the topping (although you can also do without). Note that you can also use this crispy topping for any other crisp of your choice (with pears, berries, bananas, etc.).

There is no right or wrongs when it comes to the way of serving the apple crisp. Some like it warm, other prefer it lukewarm and personally I prefer it cold. You can serve it as is, with some vanilla ice cream or whipped cream. I like to add a few extra fresh mint leaves too.

Print
Best Apple Crisp
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6-8 pers.
  • Category: Cakes and Pies
Description

This comforting apple crisp is hands-down the best apple dessert to prepare anytime of the year. Serve with vanilla ice cream and watch it disappear.

IngredientsFor the filling:
  • 5–6 apples, peeled, cored and diced
  • 1/2 lemon, juice and zest
For the crisp:
  • 1/3 cup (80g) unsalted butter, softened
  • 3/4 cup (90g) all-purpose flour
  • 2/3 cup (60g) almond meal
  • 1/2 cup (100g) sugar
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 350°F (180°C) and grease a 10-inch (25 cm) oven-proof shallow dish with butter. Set aside.
  2. In a mixing bowl, mix together the diced apples with lemon juice and zest. Pour in the prepared baking dish and set aside.
  3. In another mixing bowl, combine all-purpose flour, almond meal, sugar and cinnamon, then use your finger tips to pinch the softened butter and incorporate with the dry ingredients. Keep pinching and tossing together with your hands until evenly combined. You will be left with many pea sized pieces of butter mixed in with the oat mixture, resulting in a crumbly texture. Set aside. D
  4. Sprinkle over the apples and bake for 40 minutes or until slightly golden-brown. Allow to cool and serve cool or lukewarm with vanilla ice cream.

Keywords: apple crisp

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Build a personalized Mother’s Day brunch menu to make your mom feel extra loved. I’m breaking down the menu from delicious cocktails to dessert to help you build her dream brunch or breakfast.

This year, spoil your mom with a 100% tailored brunch menu based on what she really likes. To me, food is always the best and easiest way to show love to your loved ones. This is why I prepared for you a 4-course brunch menu with several options from which to choose from: Drinks and cocktails | Baked goods | Savory brunch items | Desserts and sweet treats.

Make sure food looks pretty too, as your mom truly deserves the best. There are a few simple ways to help you build a pretty brunch: set the table with your mom’s favorite china, add some fresh flowers, or infuse fruits in the bottle of water. This is going to be a delicious Mother’s Day brunch!

1. Drinks and cocktails

Every brunch as its sets of drinks, from delicious fruity smoothies to amazing cocktails. Make sure you prepare your mom’s favorite one, based on her personality. Does she embrace everything healthy? Does she like to cuddle in the sofa with a warm drink? Or is she a festive diva? There is a drink for everyone!

Festive CocktailsSmoothies and Latte

For even more inspiration, make sure you check my Top 10 Healthy Smoothies and Smoothie Bowls and also my 12 Healthy Breakfast Recipes.

2. Baked Goods

There are so many options to make a delicious Mother’s Day brunch: waffles, pancakes, brioches and other baking goods… You will sure find the one she likes most. Here’s a little selection for you.

Pancakes and Waffles
Other Baked Goods: Brioches and Homemade “Viennoiseries”3. Savory Brunch Items

When it comes to the savory part of the brunch or breakfast, there are two categories to choose from: the classic ones prepared with eggs, and some other egg-free versions.

Egg-based savory brunch options
Egg-free savory brunch options (also vegan)4. Desserts and Sweet Treats

Finally comes dessert! I’m a sweet tooth so I found so much inspiration for this one! You can go for a family-size dessert or just some small bites. They’re all delicious and perfect to spoil your mom.

Family-size desserts
Other sweet treats

I wish you all a Happy Mother’s Day!

The post Build Your Mother’s Day Brunch Menu appeared first on Del's cooking twist.

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Discover French children’s favorite dessert! The school-famous “gâteau au yaourt” (yogurt cake) is a super simple no-measure cake to prepare for any occasion.

In six years blogging, it was about time I shared with you this French classic. Gâteau au yaourt is a simple plain cake that we prepare for any occasion, a little bit like a coffee cake. It’s also the first dessert we learn how to bake as a kid in France, the cake we bring to birthday’s parties, the cake we prepare on a lazy day or at the last minute (no need to grab a scale or a measuring cup). In a word, it’s the perfect basic cake recipe that never fails and never disappoints.

The recipe is so easy that most French people actually know it by heart. I, myself, learned it in day care (or was it primary school?) and never forgot about it. I made it countless of times ever since, for my friends, sisters, cousins, as a kid, a teen or an adult. There is always a good reason for a yogurt cake.

As everyone knows the recipe in France, I never thought of sharing it on the blog before. Until I figured that the cake was actually known in France only and even there, it seems everyone has its own way of preparing it. It’s a little bit like a crepes recipe, extremely basic yet pretty different from one version to another.

So here I am today, happy to share the yogurt cake recipe with the world. This is my favorite version of the recipe, the one I like for its incredible moistness. The cake is also light and airy.

How do you prepare a no-measure cake?

Again, no need to use a scale or measuring cups for this recipe. Instead, we use a yogurt container for measuring all the ingredients. And whatever the size of the container, the ratio remains the same. Only the size of your spring form might change.

Here’s how to: pour one plain yogurt in a large mixing bowl. Then wash and dry the yogurt container so you can use it again for measuring the other ingredients. I always use it for all the dry ingredients first to avoid cleaning it one more time in the middle of the process. It’s a lazy trick but it works. Use it at last for the vegetable oil add the eggs and mix well. There is no specific order to make the recipe. You could start with the dry ingredients or the wet ingredients or even mix them all together, the result will be the same. Just try to combine the baking powder with a little bit of flour.

Learn the recipe by heart: here’s how to

These last years, I admit I didn’t bake this yogurt cake as often as I used to do in the past. However, I still remember the recipe by heart as if I had made it this morning last time. I might be a genius, but the truth is that there is a simple way to help you remember the recipe forever. Here’s how to:

  • 1 container of yogurt
  • 2 containers of sugar
  • 3 containers of all-purpose flour
  • 1 container of vegetable oil
  • 3 eggs
  • 1 Tablespoon baking powder

Recipe variations

We usually recommend the use of vegetable oil, neutral in taste, for the recipe (rapeseed or sunflower for instance). If you don’t mind that your cake tastes a little bit different, you could also use melted coconut oil or even olive oil in the same proportions. For best results, I recommend 1 whole container vegetable oil. That being said, it’s also possibe to use 1/2 container of oil only for a perfectly ok texture too.

Same with sugar; the recipe calls for 2 containers of sugar but feel free to adapt the recipe if you try to avoid sugar, using 1 1/2 container of sugar or even 1 container if you prefer.

Then feel free to add your personal twist to the recipe, flavoring the cake batter with some vanilla extract, lemon or orange zest. You could also add some mini chocolate chips or ice it with chocolate (or both!). My favorite way to enjoy the cake is to serve it plain, with strawberry or apricot jam or just a few berries.

How long will it keep?

The cake will keep for a few days and often tastes even better on day 2. You can choose to cover it with cling film (better than foil of you want to keep its moistness) and leave it at room temperature or you can slice it and transfer to an air-tight container placed in the refrigerator. This last option is in my opinion the best way to keep it fresh and moist for several days. Now it’s your turn to shine!

Print
French “Gâteau au yaourt” (A No-Measure Cake)
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Cakes and pies
  • Cuisine: French
Description

Discover French children’s favorite dessert! The school-famous “gâteau au yaourt” (yogurt cake) is a super simple no-measure cake to prepare for any occasion.

Ingredients
  • 1 container plain yogurt
  • 2 containers sugar
  • 3 containers all-purpose flour
  • 1 Tablespoon baking powder
  • 1 container vegetable oil, neutral in taste
  • 3 large eggs
  • 1 teaspoon vanilla extract or lemon zest (optional)
Instructions
  1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) spring form.
  2. In a large mixing bowl, pour the plain yogurt.
  3. Add the eggs, sugar, vanilla extract and oil. Whisk until combined.
  4. Wash the yogurt container and dry it.
  5. Add all-purpose flour, baking powder, and mix well.*
  6. Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving. The cake will keep in an airtight container for up to 5 days.
Notes

* You can also pour all the ingredients at once as listed above, and mix in the end. Proceed this order: 1 container yogurt, wash and dry, x2 containers sugar, x3 containers flour, 1 Tablespoon baking powder, x1 containers oil, 3 eggs, vanilla. It will take a little bit more of effort to mix but it’s a great way to learn the recipe by heart in the beginnings.

Keywords: gâteau au yaourt

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Del's cooking twist by Delphine Fortin - 3w ago

This Vegan Thai Green Curry is fragrant, creamy, spicy and super nutritious. Naturally gluten-free, it makes a perfect quick yet healthy dinner.

When I ask around me, green curry meals always seem to win over the red curry ones. Last year’s Thai green curry vegan meatballs was such a success that I decided to share a basic green curry recipe. I made it vegan, so you can use it as a base and then use any vegetables or protein of your choice. The most important part remains the creamy green curry sauce.

Green versus red curry: what’s the difference?

Before we go any further, let’s take a minute to discuss about the differences between a red and a green curry. Obviously, the main difference between the two curry dishes is the color and the chilies used. Each chili has its own characteristic and flavor. Red curry is made from dried red chilies while green curry comes from fresh, green chilis.

When it comes to the flavor, red curry is spicier than green curry. It also has a bolder flavor and more depth. In contrast, green curry’s flavor is milder and sweeter, with a brighter and sharper taste. As a matter of fact, in the Thai language, red curry is called gaeng phed, translating as “spicy soup” while green curry is known as “sweet green curry” or gaeng keow wahn in the local language. I also find the green curry more subtle in taste.

How to prepare the perfect green curry base?

Great news: it’s easy to make a curry (red or green) and basically anyone can do it! What really matters are the ingredients you choose to use. Green curry requires to find a green curry paste, which you can usually find in the world section of your grocery store. It comes in a very small jar, as you don’t need much for a curry, and any curry paste leftover will keep for weeks in the refrigerator.

The green curry sauce must be fragrant, spicy, and creamy. In order to bring as much flavors as possible in my curry, I used fresh ginger and garlic, to which I added some lemongrass. One stalk lemongrass is enough, and you will need to smash it with a the bottom part of a knife so that it can release all of its flavors. Don’t forget to remove it from the pot when it’s ready, as it is not easily edible this way. I also infused some Thai basil leaves but it’s really up to you to use them or not.

Note that I used tamari sauce in the recipe, which could be replaced by soy sauce. If you are wondering what is the difference between the two, note that tamari is a wider class of soy sauces, and is made with no (or very little) wheat, while traditional soy sauce does contain wheat.

Also you want your curry to be as creamy as possible. I’m always struggling with this part until I noticed that some recipes called for nut butter. It could be almond, cashew or peanut butter. All of them will thicken as the curry sauce is simmering and you can then turn off the heat when you obtain the desired consistency.

About the toppings

I chose to make my green curry entirely vegan, which means I use mostly vegetables. Here I went for broccolini (that you can replace with small broccoli florets) and finely sliced red pepper as main vegetables, to which I added some sweet peas. Take these vegetables more like an example rather than a strict recipe to follow. You could totally use completely different vegetables and still have a wonderful green curry. Some of my favorite ones are spinach, bok choy, zucchini or green beans.

You can then serve your green curry as is, with an exclusive vegetable base, and together with jasmine rice (or rice noodles if you want to serve it as a soup). Or you can add some protein of your choice. As I wanted mine vegan, I added some diced tofu that I first fried in a pan before adding to the sauce at the last minute. If you are not into tofu so much, replace with chickpeas and the dish will remind you of the one I created last year.

That being said, you do not necessarily need to follow an exclusive plant-based diet to enjoy this green curry and you can totally use the sauce as a base and then add your share of chicken (make sure you cook it first). Be creative!

Print
Easy Vegan Thai Green Curry
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4-6 servings
  • Category: Savory
  • Cuisine: Vegan
Description

This Vegan Thai Green Curry is fragrant, creamy, spicy and super nutritious. Naturally gluten-free, it makes a perfect quick yet healthy dinner.

IngredientsFor the green curry:
  • 1 block (400g) firm tofu, diced (optional)*
  • 1 large red pepper, finely sliced
  • 1–2 small heads broccolini or 1 small head broccoli, cut into florets
  • 2–3 teaspoons green curry paste
  • 2 Tablespoons vegetable oil, divided
  • 1 1/2-inch (3 cm) knob of ginger, peeled and finely chopped
  • 1 piece lemongrass, smashed
  • 3 small cloves of garlic, finely chopped
  • 1 Tablespoon tamari
  • 2 cups (500 ml) vegetable broth
  • 1 Tablespoon cashew butter**
  • 1 can (400 ml) full fat coconut milk
  • 2–3 leaves Thai basil
  • 1 handful snow peas
  • 1/2 lime, zest and juice
For serving:
  • Jasmine or basmati rice
  • Fresh basil or cilantro
  • Cashews or peanuts, chopped
  • Lime juice
Instructions
  1. Heat some vegetable oil in a frying pan and once hot, sauté the diced tofu on all sides, until goldent brown. Set aside.
  2. Place the pan back on the heat, add a little bit more oil and sauté red pepper and broccolini (or broccoli florets) for a couple of minutes. Set aside.
  3. In a large pot, add one tablespoon of oil, green curry paste, ginger, smashed lemongrass and garlic over medium heat. Cook for 2-3 minutes until aromatic, stirring constantly to prevent from burning.
  4. Add the vegetable broth, coconut milk, tamari and peanut butter and bring to a boil over high heat. Reduce the heat to medium low and whisk well to dissolve the cashew butter. Infuse thai basil leaves and simmer for 6-8 minutes, until reduced slightly and the curry is thickened to your liking.
  5. Add the diced tofu and vegetables and continue simmering until they are just-tender. Squeeze in the lime juice.
  6. When ready to serve, spoon into bowls over jasmine or basmati rice. Top as you like with fresh herbs and additional nuts.
Notes

* A curry is a very forgiving recipe and you can go with or without tofu.

** I like to use cashew butter because it is neutral in taste. Another option is to use almond butter or if you don’t mind additional flavors to your curry, you can go for peanut butter.

Keywords: vegan green curry

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Ready in minutes, these skinny coconut oil chocolate chip cookies are thick, soft, and naturally sweetened. They are also gluten and dairy-free!

I have been willing to share this cookie recipe for such a long time. April is almost over and it’s time for our cookie a month challenge. I have started this challenge at the beginning of the year with the idea to share 12 new cookie recipes this year (do I need to tell you how much I love cookies?). So far I shared the hazelnut chocolate chunk cookies, the fudgy chocolate brownie cookies and the carrot cake sandwich cookies. If you have any cookie request, we still have 8 months to go!

Coming back to these cookies, they were on top of my cookie-list for such a long time. I discovered them in the refrigerated section of a health store a couple of years ago and I have been willing to find the recipe ever since. We can really say it here: it was love at first bite!

A Chicago cookie story

I soon found out that the cookies were handcrafted in Chicago by a 2-women cookie business called Mera Bites. Both passionate about cookies, Anna and Sol share a common passion for healthy living, namely through nutrition and fitness. So together, they created their company ultimately as a means to educate and inspire others to eat clean and live well.

I met them once at a Christmas market in Chicago and they were extremely kind. Following our brief encounter, I then reached out to them by email, kindly asking if by any chance they could share the recipe with me. Unfortunately, they told me the recipe was patented, which was actually smart of them to do. This means of course that I couldn’t get the exact recipe but I intended to give it a try anyway.

So I did some research, mainly based on the ingredients listed at the back of each cookie, and tested many other cookies of the series along the way. Fast forward to 2019, I discovered that these precious cookies were now sold in the fresh section of some Whole Foods stores in Chicago – proof of their success.

What texture to expect?

Now let me tell you a little bit more about the cookies themselves and what makes them so special. Labelled as healthy cookies, many could actually wonder about the legitimacy of these cookies. Isn’t it the huge amount of butter combined with eggs and all-purpose flour that makes a real good cookie?

As an advocate of the gigantic Levain Bakery Chocolate Chip Cookies, based on these ingredients precisely, I would be tempted to say so. But the beauty of cookies is that there’s always a way to create a different version, playing with textures and flavors.

Expect here a very soft, thick cookie, not too sweet, with a lightly taste of coconut and loaded with chocolate chips.

What makes them so special?
  • Coconut oil – to replace butter, we use a very small amount of coconut oil, softened at room temperature rather than melted.
  • Almond Flour – the recipe is entirely gluten-free, prepared with almond flour instead of all-purpose flour. It makes the cookie skinnier with great nutritional properties (calcium, magnesium, vitamins, minerals and fibers). Also, and it’s important to mention it, the cookies don’t taste almond flour and I myself long thought it was regular flour.
  • Maple syrup – the cookies are very lightly sweetened with maple syrup in replacement of refined sugar.
  • One egg – I also added one egg that brings extra moistness and helps the cookie to hold its shape.

And voilà! Within just a few minutes (no dough chilling required!), you will get some beautiful thick, soft and chewy chocolate chip cookies. Enjoy!

Print
Skinny Coconut Oil Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
  • Author: Delphine Fortin
  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Total Time: 13 minutes
  • Yield: 8 cookies
  • Category: Cookies
Description

Ready in minutes, these skinny coconut oil chocolate chip cookies are thick, soft, and naturally sweetened. They are also gluten and dairy-free!

Ingredients
  • 2 Tablespoons solid coconut oil
  • 3 Tablespoons pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon shredded coconut
  • 2 cups (190g) almond flour or almond meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) chocolate chips
Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Add the softened coconut oil and the maple syrup to a large bowl, and whisk until mixed together. Add the egg, vanilla, shredded coconut, and whisk together until combined.
  3. In a separate bowl, stir together the almond flour, baking soda, and salt.
  4. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Fold in the chocolate chips.
  5. Scoop the cookie dough onto the cookie sheet, using an ice-cream scoop or 2 Tablespoons, and spacing about two inches apart. Press down gently with your fingers to flatten slightly.
  6. Bake until set and the edges are golden brown, 8-9 minutes. Remove from the oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the fridge for 4-5 days.

Keywords: skinny chocolate chip cookies, coconut oil cookies

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Beautiful weekend escapade in a beautiful century-old Wisconsin farm. The perfect place to find peace anytime of the year.

April has been very busy so far. We have had family visiting from France at the beginning of the month and almost right after they left, other relatives took over. Besides the obvious quality time with our dear ones, it’s always a great occasion for me to be a tourist again in my own city and see it from a new perspective. Chicago is so diverse; you can never get bored and there’s always something new to explore.

Let’s escape together for the weekend

I also like to escape the hustle and bustle of the city whenever I can to find some peace and quiet in the countryside. It’s exactly what we did a couple of months ago when David treated me to a long weekend in Grandpa’s cabin for my birthday. And so, a few weeks ago, we hit the road again and took our first set of guests to a century-old Wisconsin farm for the weekend.

We had not strictly planned the whole escapade. We were looking for a weekend getaway somewhere that would be within driving distance of Chicago but we couldn’t figure out where we should head to exactly, until we randomly stumbled upon the Airbnb page showing us this charming Wisconsin farm. David and I both agreed it would be fun and booked it immediately (fun fact: I learned a few days later that close friends of ours stayed in the same place a couple of years prior).

A little bit of history behind the barns in Wisconsin

It was my second time in Wisconsin (we’d traveled to Door County a while back), also known as America’s Dairyland due to its prominent dairy industry. As we drove up to the farm, the scenery along the way was dotted with farms and their wooden barns whose’ architectural shapes are so quintessentially representative of the area. Many of the farms are also painted a deep red, which reminds me of Sweden.

As history goes, Wisconsin was “America’s breadbasket” way before it was its dairyland. In the 1860’s, however, an infestation destroyed the wheat industry and farmers were challenged to take on something new. That’s how dairy farming all started. Taking the barns they previously used for threshing, farmers raised them up and built a foundation underneath to house the cattle. Thus the “barn hill” was born, a landscaped incline found in found in nearly every historic barn in south central Wisconsin.

Our beautiful farmhouse for the weekend

Our farm, the Donald Farm, was the quaintest you could possibly find. Previously owned by farmers, it has been kept in the same family for over a century. Even though farming is not practiced by the younger generation of the family anymore, the farm has been continuously restored to be in like-new condition and it is now on the National Register of Historic Places.

In the original 1855 historic imposing farmhouse, new and old come together beautifully. Truly embracing the “Farmhouse Modern” trend, the home is furnished with classic modern décor suited for today’s living while still embracing the old-fashioned farm style that makes you feel like you are travelling in time.

We took almost all our meals around the long wooden table, except this one time we had dinner in a Supper Club, a traditional dining establishment that also functions as a social club. We also grabbed some Mexican food for lunch on a day trip to Madison.

If you too are interested in a little weekend retreat not too far from Chicago, this is the perfect place to reconnect and find peace anytime of the year. Happy weekend everyone! 

The post Weekend on a Century-old Wisconsin Farm appeared first on Del's cooking twist.

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Simple classic carrot cake topped with a thick layer of cream cheese frosting. Sweet and moist in texture, it might just become your absolute favorite.

I have shared a few carrot cake recipes over the last few years, and some of them are among my favorites ones: moist, sweet, and terribly addictive. I’m absolutely crazy about carrot cakes and I still have inspiration for many more versions. But even before we hit this idea, I figured I should share a SIMPLE carrot cake recipe first. Because we all need a classic recipe in our life. I partnered with Peugeot Saveurs to create it as I just become their new brand ambassador, and the recipe is the first of our collaboration. You can also find the recipe on their US website here.

This carrot cake is nothing fancy, just a plain loaf cake in one baking form. I do love baking, obviously, and I’m sure you do to and this probably explains why you are here at the moment. That being said, we don’t always have the time or the patience to spend hours baking.

Because let’s face it: even though layer cakes are stunning baking creations and always create a “wow effect”, how often do we actually bake them? Most of the time we just need a quick version, something that doesn’t require several spring forms, dividing the batter into equal parts or assembling the cake. And I don’t even mention the fear of destroying it all when slicing it (yes, this fear is real).

All of this lead me to this carrot cake that can be prepared for any occasion along the year in almost no time and no effort. I already prepared it myself a few times this year and it’s always the same, great success among my guests. What really matters in a carrot cake in the end is the sweet flavors and the perfectly moist texture.

Here’s how I create the perfect texture for this carrot cake:
  • Buttermilk: it’s my go-to ingredient to bring a wonderful moist texture to my cakes. I usually prepare it myself with lemon juice and milk (see in my note in the recipe).
  • Grated carrots: try to grate your carrot thinly so it brings as much moistness as possible to the cake.
  • Brown butter: this is a little extra touch to bring much richness to the cake with an additional nutty taste. Make sure to not overcook the butter though as it evaporates while cooking.

Other than the listed ingredients above, the recipe also calls for all-purpose flour, sugar, eggs, baking soda and salt. Like for any other cake, basically. Then, what creates the magic about the recipe is the choice of spices, such as ground cinnamon and ginger. I used Peugeot Saveurs Daman nutmeg mill to get the best fresh flavor from the grated nutmeg, and paired it with the Daman salt mill to add just a pinch. Not only these products are of high quality but they also have a stunning design.

Spices I use for this carrot cake:
  • Cinnamon
  • Ginger
  • Nutmeg

Once the carrot cake batter is ready, pour it into a loaf pan and bake it until baked through. Let cool in the pan for a little while, then transfer to a wire rack to cool completely before adding the frosting or the latter will melt. You can also let the cake cool in the refrigerator but if you do so, make sure you remove it about 15 minutes before serving. Once cooled, top it all with a thick, cream cheese frosting, decorate with chopped pecans, walnuts or pistachio, and enjoy!

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Easy Carrot Cake with Cream Cheese Frosting
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Cakes and Pies
Description

Simple classic carrot cake topped with a thick layer of cream cheese frosting. Sweet and moist in texture, it might just become your absolute favorite.

IngredientsFor the cake base:
  • 6 ounces (170g) unsalted butter
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60 ml) homemade buttermilk*
  • 1 1/4 cup (140g) finely grated carrots
For the frosting:
  • 2 ounces (60g) cream cheese, softened
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 1/2 cups (190g) powdered sugar
  • 1 pinch of salt
  • 2 or 3 Tablespoons (30–45 ml) heavy cream
  • Roasted pecans, coarsely chopped
InstructionsFor the cake:
  1. Preheat the oven to 350°F (180°C). Grease a loaf pan and set aside.
  2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
  3. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. *Prepare the buttermilk: add one tablespoon of fresh lemon juice or white vinegar to a measuring cup, pour milk over until you reach ¼ cup (60 ml), stir and let sit for 5-10 minutes before using.
  5. In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Stir in the grated carrots. When butter has cooled, whisk in the browned butter.
  6. Add the wet ingredients, all at once to the dry ingredients. Fold together and stir until combined, scraping the bottom and sides of the bowl.
  7. Spoon the batter into the prepared loaf pan. Bake for 45 to 50 minutes, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
For the frosting:
  1. In a medium bowl stir together cream cheese and butter. Add sugar and salt. Whisk in 2 tablespoons of cream, adding more if necessary. The frosting should be thick and spreadable.
  2. Spread the frosting over the cooled loaf cake and sprinkle generously with chopped pecans.

Keywords: carrot cake

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Brioche French toast casserole is the perfect breakfast to feed a crowd. Soft and fluffy on the inside with a golden brown cinnamon sugar topping. Serve with a blueberry compote and generously drizzle with maple syrup.

Let’s get ready for the long Easter weekend, guys! Whether you are religious or not, there is always a good reason to enjoy one extra holiday around a cozy homemade breakfast. Take this extra time to reconnect with yourself, to be grateful about the simple little pleasures, or simply be. Slow mornings is indeed all you need in the weekend, and in my house it starts with a late breakfast that often turns into a brunch.

We also often have visit, family or friends, and love to share a good meal in great company. Always remember that “Who I eat with matters as much as what you eat”. My idea of a perfect brunch usually consists in enjoying an egg-based dish, such as a shakshuka (a classic one, a green one, or a vegan one – so no eggs), eggs Benedict, or baked eggs, served with homemade no-knead bread, and followed by something sweet.

I have been making pancakes and French toasts a lot over the last years and of course it’s something that always works. Seriously, name someone that doesn’t like pancakes. I’m definitely not one of them; that’s for sure. The thing is, making either pancakes or French toasts requires a little bit of effort for the one in charge, while at the same time every one else is having fun at the table. So frustrating (yes I’m veeery lazy in the weekend)! Anyone relates?

This is why I love making French toast casseroles whenever I expect guests for brunch. It’s so convenient! Once you threw all the ingredients together in a dish and placed it in the oven, you can forget all about it. Yes, it’s that easy. Watch my little video to see by yourself, and I’m pretty sure you will end up making it pretty soon too!

Usually prepared with one-day old bread or more, French toast casserole is indeed a very cheap way to use leftovers and feed a crowd with no effort. Some recipes will advise you to soak the bread in the milk-eggs mixture one day ahead or overnight to ensure it is soft from the inside. Others will tell you that you can prepare everything the same day.

There is no right or wrong, it actually all depends on the type of bread you use. Keep simply in mind that when using artisan bread, the texture is usually thick, crispy and chewy, which takes a longer time for the creamy mixture to be absorbed by the bread. If you go for French white bread however, you have a soft texture that absorbs the liquids very easily. To make the process even quicker, I dice the bread in small pieces, but you can also lay out the entire slices if you would like to.

As you can see, I went for neither or the other, but used butter brioche instead (which could be replaced by challah bread for similar results). It’s actually the only way I always make French toasts, as it brings extra softness, richness and sweetness to the whole dish. Because the brioche is already naturally sweetened, feel free to use less sugar than notified in the egg mixture recipe. You can even go without any added sugar (as I do myself most of the time, see in the video) and keep the sugar-cinnamon topping only.

Serve with a homemade berry compote or fresh fruits of your choice, generously drizzle with maple syrup, and enjoy warm or lukewarm. It’s love at first bite!

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Easy Brioche French Toast Casserole
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Cuisine: American
Description

Brioche French toast casserole is the perfect breakfast to feed a crowd. Soft and fluffy on the inside with a golden brown cinnamon sugar topping. Serve with a blueberry compote and generously drizzle with maple syrup.

Ingredients
  • 1 loaf (14-16 ounces) butter brioche or challah bread
For the egg mixture:
  • 6 large eggs
  • 2 cups (50 cl) milk
  • 3/4 cup (20 cl) heavy cream
  • 1/2 cup (100g) sugar (optional)*
  • 1 teaspoon ground cinnamon
For sugar-cinnamon topping:
  • 1/2 cup (90g) packed brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons (60g) unsalted butter, diced
InstructionsFor the brioche:
  1. Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (23×30 cm) baking pan.
  2. Cut brioche into cubes or tear into small pieces. Set aside.
  3. In a medium bowl, whisk together eggs, milk, heavy cream, sugar if using*, vanilla, and cinnamon. Add the brioche and stir until well combined.
  4. Let sit for about 10 minutes, stir again, then pour into the prepared baking dish. Set aside.
For the crisp:
  1. In a small bowl combine brown sugar, flour and cinnamon. Add the butter cut into small pieces and rub the mixture with your finger tips until it resembles small crumbs.
  2. Sprinkle over bread in the pan and bake for about 30 minutes, or until golden on top and cooked through (if it wiggles a lot it’s not done, continue to bake until it cooked through completely).
  3. Serve with maple syrup and an additional berry compote if desired.
Notes

* Because the brioche loaf is naturally sweetened, feel free to use less sugar in the egg mixture, or don’t use any at all to keep the sugar-cinnamon topping only. Also, remember that you will serve your French toast casserole with maple syrup.

Keywords: French toast casserole

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The post Easy Brioche French Toast Casserole (+video) appeared first on Del's cooking twist.

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Cheesy quesadillas filled with sweet potatoes and black beans coated in a sweet and savory teriyaki sauce. A subtle Asian twist to the recipe.

I’m always up for Mexican quesadillas. Crispy, full of cheesy flavors, they are also very versatile, and that’s what I like the most about them. You can basically fill them with any ingredient you fancy, playing with textures and flavors according to your own, personal tastes.

They’re also a great fit for anyone following a plant-based diet or trying to reduce his/her meat consumption. Being mostly on the vegetarian side myself, I love to pack quesadillas with seasonal veggies. It works almost every single time, if not every single time!

Please don’t be afraid to add your own take to the recipe I am sharing today. I recently received some attacks and mean comments coming from a reader arguing that my gratin dauphinois was not the authentic French recipe. Again, I do not care about the exact recipe: the whole idea of this blog is to add my personal touch to my recipes and most importantly to encourage you to do the same. All cuisines are meant to evolve with time – this is my personal belief – and you too are a protagonist in this evolution.

A few other meatless Mexican-inspired recipes:

In other words, feel free to try my recipes, adjust them depending on the ingredients you like or have at hands, and twist them as much as you want. Also, don’t be afraid of failures, because we all learn from our mistakes, and this is usually what leads to success. Eventually. So here’s my advice: test, adapt, and most importantly have fun!

The quesadillas I suggest today were born this way. At first, I was first looking for a comforting recipe involving sweet potatoes and black beans. Then, I got the idea to pack them into quesadillas. The whole idea was great, but there was still something missing. Little by little, I discovered that I was actually looking for an exotic, Asian twist to the recipe rather than sticking to classic Mexican flavors. A few tries later, this Teriyaki sweet potato and black bean quesadillas were born.

Note here that I prepared a homemade Teriyaki sauce for the recipe but you can pretty much use a ready-bought Teriyaki sauce if you would like too. When it comes to the quesadillas themselves, you can either fold them in half or follow my technique by simply stacking another tortilla on top of the first one, with the filling in between, flipping carefully on the second side once the first one is done. You want your quesadillas extra crispy and oozing with cheese.

Both quick and easy, healthy and satisfying, these quesadillas make a perfect everyday meal for busy bees. Full of cheesy, tangy flavor, they are packed with nutritious veggies and will be perfect with extra spring onions and avocado slices on top (or guacamole). A great family friendly option!

Print
Teriyaki Sweet Potato & Black Bean Quesadillas
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 4-6 servings
  • Category: Savory
  • Cuisine: Around the world
Description

Cheesy quesadillas filled with sweet potatoes and black beans, coated in a sweet and savory teriyaki sauce. A lovely Asian twist to the recipe.

IngredientsFor the quesadillas:
  • 4–8 wheat tortillas
  • 2–3 medium sweet potatoes, peeled and diced
  • 1 spring onion sprig, finely sliced (optional)
  • 1 can (450g) cooked black beans, rinced and drained
  • 1 teaspoon butter
  • 1/2 cup (50g) grated cheese
  • Sesame seeds (optional)
For the teriyaki sauce*:
  • 1/4 cup (60 ml) water
  • 2 Tablespoons brown sugar
  • 3 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon fresh ginger, grated
Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the diced sweet potatoes all over and bake for 20-25 minutes until tender, stirring once or twice.
  2. Transfer to a medium size bowl, add the baked black beans, and set aside.
  3. For the sauce: whisk all the ingredients in a measuring cup, and pour over the sweet potatoes and black beans. Stir to combine.
  4. Heat a skillet over medium-high heat with a little bit of butter**.
  5. Add the tortilla, sprinkle some grated cheese over and top with a single layer of the filling. Place second tortilla over mixture and cook until golden brown. Flip to other side and cook until golden brown. Wipe the pan clean and repeat with the other tortillas until no filling is remaining.
  6. Transfer quesadillas to a cutting board and cut into wedges***. Sprinkle with additional spring onions, sesame seeds, guacamole, fresh cilantro and serve immediately.
Notes

* Or you can use store-bought teriyaki sauce, about 1/2 cup (120 ml).

** The key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.

*** If preparing several quesadillas for a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 200°F (100°C) oven, then slice into wedges just before serving.

Keywords: quesadillas, sweet potato quesadillas

Did you make this recipe?

Tag @delscookingtwist on Instagram and hashtag it #delscookingtwist

The post Teriyaki Sweet Potato & Black Bean Quesadillas appeared first on Del's cooking twist.

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