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Recipes
Chocolate Easter Eggs
By jeenikeen
Combine all dry ingredients except coloured chocolate in a large mixing bowl, and then stir in almond butter and ca...
- 3/4 Cup Ground Almonds
- 1/2 Cup Chocolate Cookie Crumbs
- 1/2 Cup Oat Flour
- 1/4 Cup Pumpkin Seeds (Ground into a flour)
- 3/4 Cup Almond Butter
- 1/4 Cup Cashew Butter
- 5 Tbsp Chocolate Whey Protein
- 3 Tbsp Chia Seeds
- 3 Tbsp Maca Powder
- 3 Tbsp Powdered Peanut Butter
- 1/4 Cup Green Mercken's (chocolate) wafers
- 1/4 Cup Orchid Mercken's (chocolate) wafers
- 1/4 Cup Yellow Mercken's (chocolate) wafers
- 1/4 Cup Blue Mercken's (chocolate) wafers
Pistachio and Apricot Upside-Down Cake
By jeenikeen
1. Preheat oven to 325°F (160°C)
- Topping:
- 1/4 cup (50 mL) packed brown sugar
- 1/4 cup (50 mL) honey
- 3 tbsp (45 mL) unsalted butter
- 1 pkg (250 g) dried apricots
- Cake:
- 1-1/2 cups (375 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) granulated sugar
- 3/4 cup (175 mL) unsalted butter, softened
- 1/2 cup (125 mL) PC Pistachio spread
- Substitute for 3 eggs
- 1 tsp (5 ml) pure vanilla extract
Eggnog Caramel Cheesecake
By jeenikeen
Base: In bowl, stir together graham crumbs, butter and sugar until combined; press onto bottom of lightly greased ...
- 3 pkg (250 g each) cream cheese, softened
- 3/4 cup granulated sugar
- 4 eggs
- 1 cup sour cream
- 2 tsp rum extract
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1 pinch salt
- 3/4 cup whipping cream, (35%), whipped
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 tbsp granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup light-coloured corn syrup
- 1/4 cup whipping cream, (35%)
- 2 tbsp butter, softened
- 1 tsp rum extract
- 1 pinch salt
White Chocolate and Grand Marnier Cake
By jeenikeen
Even if you are not a dessert eater, you will love this cake
- Grand Marnier Icing:
- 9 tbsp (135 mL) Grand Marnier liqueur
- 6 eggs, room temperature
- 3 cups (750 mL) all-purpose flour (plus extra for pans)
- 1-1/2 tsp (7 mL) baking powder
- 3/4 tsp (3 mL) baking soda
- 1/2 tsp (2 mL) ground ginger
- 3/4 cup (175 mL) unsalted butter, room temperature (plus extra for pans)
- 2-1/2 cups (625 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) vanilla
- 1 tbsp (15 mL) finely grated orange rind, preferably with a rasp
- 2 cups (500 mL) homogenized or 2% milk
- 1 cup (250 mL) unsalted butter, room temperature
- 1 cup (250 mL) sour cream
- 9 cups (2.25 L) icing sugar
- 6 oz (170 g) white chocolate, melted
- 1/4 cup (60 mL) Grand Marnier
- Extra white chocolate for shavings or curls
Low-Fat Pumpkin Flan
By jeenikeen
Preheat the oven to 300 degrees F (150 degrees C)
- 1 1/4 cups white sugar
- 2 tablespoons water
- 5 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 pinch ground allspice
- 1 pinch ground mace
- 1/3 cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 3/4 cups low-fat milk
- 1 vanilla bean, split and seeds scraped out and reserved
- 2 tablespoons hulled toasted pumpkin seeds (optional)
Apple Crumble Pie
By jeenikeen
Preheat oven to 400 degrees F (200 degrees C
- 1 (9 inch) deep dish pie crust
- 5 cups apples - peeled, cored and thinly sliced
- 1/2 cup white sugar
- 3/4 teaspoon ground cinnamon
- 1/3 cup white sugar
- 3/4 cup all-purpose flour
- 6 tablespoons butter
Shredded Brussels Sprouts
By jeenikeen
Place bacon in a large, deep skillet
- 1/2 pound sliced bacon
- 1/4 cup butter
- 2/3 cup pine nuts
- 2 pounds Brussels sprouts, cored and shredded
- 3 green onions, minced
- 1/2 teaspoon seasoning salt
- pepper to taste
Spiced Fruit & Nut Christmas Cake (vegan)
By jeenikeen
Dairy, Egg, Corn, soy, yeast free recipe
- Dry:
- 1.75 ( 1 3/4) cups of Spelt flour (Or use 1.25 cups whole wheat and 1/2 cup all purpose flour)
- 2 teaspoons baking powder
- 2 Tablespoons flaxmeal
- 3/4 cup ground raw sugar (or demerara sugar or vegan brown sugar)
- Spices:
- 1/2 teaspoon of ginger powder
- 1/4 teaspoon each of cinnamon, clove, nutmeg powders
- 1/4 teaspoon sea salt
- Wet:
- 1/3 -1/2 cup virgin Coconut oil or Organic canola or other oil of choice (I usually use 1/3 cup. 1/2 cup will make the cake more moist. Use 1/2 cup mashed banana or pumpkin puree for an Oil free version)
- 1/2 cup Coconut milk
- 2 Tablespoons dark Molasses
- 1 Tablespoon Apple cider vinegar
- 1/2 teaspoon rum extract( if not using liquor. optional)
- Fruits and Nuts:
- 1.5 cups of chopped dried fruit, nuts, candied fruits(I used about 1/4 cup each of golden and dark raisins, dates, cranberries, walnuts, pecans, cashews, and a Tablespoon candied orange peel).
- 1 cup of juice or half juice and half rum to soak
Apple-Stuffed Biscuit Buns
By jeenikeen
I love a good cinnamon bun—even more with some diced apples wrapped up in the swirls
- For the filling:
- 1 1/4 cups (290 g) firmly packed light brown sugar
- 5 tablespoons (70 g) salted butter, cut into chunks, plus more for greasing pan
- 1 1/2 teaspoons ground cinnamon
- 1 large firm-sweet apple (about 8 ounces; see Apple Notes), peeled, cored, and cut into 1/4-inch cubes
- For the buns:
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 3 cups (435 g) all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks, 170 g) cold salted butter, cut into small cubes
Apple Squares
By jeenikeen
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter or margarine, melted
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped apple
- 1/2 cup finely chopped walnuts
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon