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I never thought the day would came that... I'd make bliss balls! Just the name would make me gag. It's been such a hype. Plus, I'm a lazy-dip-my-date-in-peanut-butter kinda gal so I never really thought the extra effort of making the same ingredients look nice was worth it.
But I kind of forgot that extra ingredient... cocoa powder. The CHOCOLATEY part. And I love my daily piece of chocolate. But chocolate is getting expensive. And there is quite some sugar in chocolate. And I have been having more and more of it. So I wanted to try and skip stuff that has sugar in the first 3 ingredients for the next couple of days. That means chocolate, too! And since someone gifted me a packet of dates, the despised bliss balls forced their way back into my brain.
It was actually pretty fun to make them. And yes, they are really good as well.
Recipe:
200g dates
100g pure peanut butter
2 tbsp cocoa powder
1 tbsp powdered grain coffee
I covered half the balls with shredded coconut and the other half with chili spiced cocoa powder.
Easy Recipe for The Best Italian Ricotta Lemon Bundt Cake
Lemon cakes are one of my all-time favorite desserts, such as orange ricotta bundt cake, chocolate ricotta bundt cake, and almond ricotta bundt cake. This Ricotta Lemon Bundt Cake with Zucchini is the most recent addition to my lemon cake recipe arsenal. You might be thinking, "Zucchini?" What exactly is it? Yes! While zucchini and chocolate have almost become standard. It thickens and moistens the cake, enhancing the lemon flavor.
The icing on this lemon ricotta cake adds a hint of blackberries to the cake's strong lemon flavor. This simple cake recipe tastes and looks delicious, especially when baked in a bundt pan.
Drizzling a glaze over your lemon cake adds an interesting flavor and a lovely crimson hue.
MY STORY WIHT LEMON RICOTTA BUNDT CAKE
Ciambellone is a simple Italian-style Bundt cake baked in a circular, ring-shaped (Bundt) pan, as the name suggests. ("Ciambellone" translates as "large ring" or "giant doughnut.") In Italy, ciambellone/ciambellotto/ciambella cakes are almost as numerous as Bundt cakes. My version evolved over the years from my Aunt Dina's lemon-and-anise-scented ciambellotto to this version, with olive oil, ricotta, and extra lemon. The combination of olive oil and ricotta results in a delicate, moist cake with a soft, slightly gritty crumb that keeps for several days. It's the kind of plain cake that Italian aunts and grandparents keep on hand for (un)expected visitors.
This lemon and ricotta Bundt cake are like sunshine on a plate, and it's a quick and simple way to commemorate a special occasion. (In fact, I've made this cake for Easter, Mother's Day, Father's Day, baby and wedding showers, and holiday brunches over the years, and it's always a hit, disappearing quickly.) Although citrus fruits are in season during the winter and provide welcome relief from gloomy days, I find myself craving light and colorful lemon sweets like this one more frequently in the spring. This lemon cake feels right at home, brightening up a cold winter afternoon with a mug of hot tea as it echoes the brightness of a beautiful spring day, which is enhanced when served with in-season berries.
This not-too-sweet cake can be served as an afternoon snack or even for breakfast, as the Italians do (with an espresso or cappuccino, of course). Garnish with confectioners' sugar or dollops of homemade whipped cream, fresh fruit, or berry compote. You can gild the lily and elevate the cake to the level of special-occasion dessert by making a simple lemon glaze with confectioners' sugar and lemon juice to spread on top of the cake, but it isn't necessary. (And, while my Aunt Dina would have frowned on this extra step, I doubt she would have refused a glazed piece if she had a sweet tooth.)
WHERE CAN I FIND LEMON RICOTTA BUNDT CAKE INSTRUCTIONS?
This is also one of the simplest cakes to make. No additional layers, icing, or decorating will be used.
THE BEST RECIPE FOR LEMON RICOTTA BUNDT CAKE
The recipe calls for standard cake ingredients such as butter, eggs, sugar, flour, baking soda, and baking powder to achieve a light texture. But there's one more ingredient that makes all the difference.
INGREDIENTS
• Nonstick frying spray on a bundt pan
• 3 cups all-purpose flour
• 4 tablespoons baking powder
• 1 tablespoon kosher salt
• 12 cups unrefined cane sugar
• 2 tbsp coarsely grated lemon zest (from about two large lemons)
• 1 cup moderately flavored extra-virgin olive oil
Preheat the oven to 350 degrees Fahrenheit. Coat the Bundt pan with cooking spray, making sure to get into all of the crevices.
Combine the flour and salt in a mixing bowl.
In a large mixing bowl, combine the sugar and lemon zest until the sugar is moist and aromatic. Whisk in the ricotta and eggs until well-mixed.
Whisk the flour mixture into the wet ingredients with a rubber spatula until thoroughly combined. (I use a whisk here and there to help blend the flour into the thick batter; just don't overbeat the mixture, or you'll end up with a less-tender cake.)
Fill the prepared Bundt pan halfway with batter, smooth the top, and tap the pan lightly. Cook it for 40-50 minutes. To be safe, I usually start checking mine at the 30-minute mark.)
Before carefully transferring it to a rack, cool it for 15 minutes completely. The cake can be kept covered for 2 to 3 days. (I kept mine for a few days on a cake plate covered with a plastic cake dome.)
WHAT IS THE MOST IMPORTANT INGREDIENT IN MOIST CAKES?
Without a doubt, the secret to this show-stopper is ricotta. It makes richer and moisture to the cake quickly.
WHAT TASTE DOES LEMON RICOTTA CAKE HAVE?
The icing adds a hint of blackberries to the cake's strong lemon flavor.
Ricotta cheese is perfect for the dish. It has a beautiful buttery crumb, and the brilliant yellow flesh contrasts beautifully with the rich crimson blackberry glaze!
It's stunning, as are all ricotta desserts. When you serve it to your guests, you'll feel so happy and prosperous! You can also make Martha Stewart lemon ricotta bundt cakes. If you're on a diet, a lemon ricotta bundt cake without gluten would be preferable.
NOTES
* I use olive oil in a lot of my baked goods because I like the depth of flavor it adds; the Italian perfect lemon ricotta bundt cake is very healthy!
1 cup dried kiwi. chopped
1 cup macadamia nuts
1 cup almonds
1 cup coconut flakes
1/2 cup hemp seeds
1 tbsp pandan powder (optional)
1 tbsp maca powder (optional)
1/2 tsp ginger
1/4 tsp sea salt
1/2 cup coconut butter, softened
1/2 cup coconut nectar (or agave)
2 tbsp coconut oil, melted
1 tsp pure vanilla extract
1 tsp pandan extract (optional)
Place the; kiwi, macadamia nuts, almonds, coconut flakes, hemp seeds, pandan powder, maca powder, ginger, and sea salt in a food processor. Process until crumbly and well-combined.
Add the; coconut butter, coconut nectar, coconut oil, vanilla extract, and pandan extract. Process again until everything is well-combined.
Place in fridge for about an hour.
With clean damp hands roll batter into walnut-sized balls.
Serve immediately or return to fridge to serve later. (Can also be frozen.)
Finding a dessert that fulfills your sweet craving while still supporting your health objectives might be difficult. However, there are many healthful ingredients and creative recipes available that allow you to indulge in a guilt-free dessert.
This article delves into the world of healthy desserts, which include fruity treats and decadent yet nutritious munchies. A healthy dessert is one that contains few calories, added sweets, and bad fats while being high in fiber, protein, and other nutrients. However, what constitutes health varies according to an individual's dietary requirements and preferences. bad sweets frequently contain refined sugar and bad fats, which cause blood sugar increases and weight gain.
Avocado Chocolate Mousse (with chili and cardamom, Vegan)
Making chocolate mousse could be technical, but not this one. Plus this version is so much more heathier than the usual chocolate mousse.
Making chocolate mousse could be technical, but not this one. Plus this version is so much more heathier than the usual chocolate mousse.
Creamy, chocolatey and silky. All what a chocolate mousse needs to be, but made in a healthier way. If you didn’t tell anyone that it has got avocado in it, no one will be able to guess. For added flavour, I like incorporating some cardamom. Chili is optional,…