Chocolate Marshmallow Molten Lava Cakes

Chocolate Marshmallow Molten Lava Cakes

Ohhhh chocolate. Ohhhhh how I love thee chocolate. Especially Hot Chocolate. Chocolate doesn’t give problems. It only solves them.

You know when you order a Hot Chocolate, and the marshmallows that were happily floating on top of your hot chocolate suddenly start to melt in and all through your chocolate…only to create the sweetest, thickest and creamiest milky chocolate than you expected? Yeah…well. That was the inspiration for these.

Hot Chocolate transformed into Lava Cakes with melted gooey marshmallow baked into the centre… I mean….do you see the Marshmallow centre?

When they first came out of the oven…hot and smelling so rich and divine…I may have panicked…a little; said a silent prayer; hoped they worked.

But turning them over revealed perfect little lava cakes. A choc-a-holics dream come true. The centres so soft. So perfect. So I made them again. And again. And….um….again. Just to make sure I was giving you guys the best possible lava cakes you’ve ever had in your lives.

Dust them with icing sugar for added hot chocolate-brownie-ness… It’s not an option. Yes, I’m serious.

And proceed to cut into them while trying to hold back tears of excitement.

Oozing hot chocolate married with melted marshmallow melts out so beautifully all over your plate. I’m not kidding when I say this was a breathtaking moment.

So of course; I went a step further; roasted some-more marshmallows and spooned them over my cakes. Oh…and then drizzled them with chocolate ganache. Um. Yeah.

I could sit and stare at this more than sit through another Magic Mike movie. Gooey-ness with every blissful mouthful. So s’xcuse me while I go make more.

Hot Chocolate transformed into Lava Cakes with melted gooey marshmallow baked into the centre! All in a muffin pan and so easy to bake! http://cafedelites.com” />

© 2015, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Espresso Fudge Brownies with Mocha Swirl Cookie Dough

Espresso Fudge Brownies with Mocha Swirl Cookie Dough

This is one of those mergers where 3 different cravings became one….and they lived happily ever after.

Super fudgy Espresso Brownies meets cookie dough topping. But, not just any cookie dough. No, no, do not be fooled.

This hybrid creation is Mocha flavoured cookie dough swirled with original cookie dough. Just because I couldn’t make my mind up. This would be one of those occasions where I’m actually thankful for my indecisiveness. Thank you voices in my head.

Coffee + chocolate + cookie dough = one of the best brownies we’ve ever had in our our lives. I searched all over the place to find a mocha flavoured cookie dough….mostly to confirm I’m normal and it’s been done before by someone as equally mad as me. Turns out…I’m not normal. There’s no mocha flavoured raw cookie dough to be found. But. Now there is.

Super fudgy. Super chocolatey. And not as many calories as they look.

2 different cookie dough flavours hit these brownies in ways you wouldn’t believe even if I told you. Egg-free and safe for copious amounts of consumption.

Because I tried the whole topping-them-with-one-flavour-only-and-wasn’t-impressed.

But with two flavours? Holy caffeine.

This is where I was singing, ‘I’m a slaaaaaave for you,’ the whole entire time while shooting these things. Yes, they’re messy. Yes, they’re completely outta control. But isn’t all chocolate supposed to be like that? I mean, isn’t that the stuff brownies are made of? With a serious hit of coffee in these, it’s enough to wake you up three times over.

© 2015 – 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Churro Lava Cakes

Churro Lava Cakes

Holy Churro. These Lava Cakes are insane.

Churro cakes filled with chocolate ganache to make something so beautiful, rich and decadent… Served with cream for extra comfort.

By far…one of the best Churro Recipes I have on here. By a mile.

Coated in buttery Cinnamon Sugar….crispy on the outside and soft on the inside.

And it all starts with a beautiful rich chocolate ganache; freezing it….and spooning it into your Churro battered ramekins.

Once they’re out of the oven…all golden and perfect…they’re brushed with melted butter and coated in Cinnamon Sugar.

The ganache is so rich and beautiful sitting in these cakes…and you could stop here if you really wanted to.

But…going an extra mile….I cut a small hole in the tops and filled them with remaining chocolate ganache

Because Lava Cakes need to have this effect. Oozing with Melted Chocolate.

There may have been some fighting over these Churro cakes. But in the end…we all lived happily ever after.

© 2015 – 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Low Carb Zucchini Brownies

Low Carb Zucchini Brownies

I made you guys something healthy. FINALLY. Zucchini Brownies. Sounds weird, right? Yeah. I hear you. But. Let me just say…these are so incredibly moist and fudgy AND flour-less and healthy! All in one bowl! Hello low carb lovers!

The bonus? Kids are eating vegetables without any clue whatsoever (*Insert evil laugh*) My kids are not exactly fans of Zucchini. They pick it out of their food as if I’m trying to kill them…even when I try and sneak it in. But low an behold they could not taste it in these.

ME – 1 | KIDS – 0

I won’t lie. The whole tray was gone in less that 6.2 minutes while watching trash TV in our pyjamas. And so easy to make my 6 year old could have done it with his eyes closed.

These are low in carb but high in flavour; sweetened with Stevia or any other natural sweetener you have on hand. However, you can substitute the sweetener for coconut palm sugar to keep them refined sugar-free OR normal granulated sugar of you’re not watching your carb intake.

These brownies are so addictive it’s possibly a good thing they’re low carb. Because you WILL want to eat an entire pan. And no I’m not exaggerating.

Top with 90% chocolate for extra rich decadence, or any chocolate chips of your choice.

And feel free to skip the low carb ice-cream… No actually, don’t skip the ice cream.

© 2015, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Almond Peach Pie Vanilla Bean Mascarpone Cream (Low Carb)

Why hello there guilt-free pastry lovers. How are you?

Just when you thought it wasn’t safe to go anywhere near pastry, along comes this healthier, low carb recipe. Almond Peach Pie with Vanilla Bean Mascarpone Cream. And you smack yourself in the head thinking of all the pies you’ve missed out on while on your mission to health and…whatever. Am I right? Well. I did.

Out of all of the low carb recipes on this blog…this one takes the pie. How did I make you a guilt-free peach pie? Easy. But, juicy vanilla sweetened peaches on top of a delicate pie crust isn’t the best part. The best part is topping it with a Vanilla Bean Mascarpone Cream. Yes, it’s optional. But, no, it’s not really.

A pie so delicate and buttery and sweet with an almost biscuit crumb…you’ll be fighting everyone off of you for a slice. Or five.

It all started with peaches going on a ridiculous sale at our farmers market. And then it occurred to me: I haven’t made a pie on this blog? Like, what the &*^% have I been thinking?

So, here’s the deal. Peaches sweetened with vanilla that they form their own incredible syrup.

Then, making the dough came along. I wanted a good almond flavoured pie. But most of the recipes I found were made with 100% flour and 0.9% almond extract. How is that an almond pie?

So, out came the Almond Flour and this was created…all the while praying to God it would work.

And it did.

To serve a slice on it’s own is good…. It holds it’s own in pie glory.

But the cream? Let’s just keep it G-rated and say there may have been some bowl licking.

© 2015 – 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Fudgy Flourless Hazelnut Brownies (Low Carb)

Fudgy Flourless Hazelnut Brownies with a Hot Chocolate Fudge Sauce

Ohhhhhh sweet chocolate. These.are.amazing. That’s it. That’s all I can say.

So super fudgy. So incredibly dense, almost like eating fudge in brownie form…only healthier. Low in carbs, flour-less and gluten free, it’s extremely hard to believe they’re actually healthy while eating them! Because they taste as sinful as they look. Does that make sense? Or should I say, healthier than regular brownies. Almost like Nutella brownies, but better. Because there’s no Nutella in them. Technically.

Hazelnuts, chocolate and oil make Nutella, right? So technically, these are that, but not really.

These brownies are so fragile and delicate when they first come out of the oven, and after cooling and cutting into them, the knife slices through the, perfectly like soft butter.

Plus, they come with a bonus. Hot chocolate sauce. I mean…that drizzle.

Being forced to sit through the whole entire collection of Scream movies by my daughter while balancing the pan of warm brownies on my lap; with a scoop (OKAY, maybe 5 scoops) of ice cream over them and drowned in sauce was totally and completely worth every torturous second.

And if it’s even possible, they are fudgier the day after and after that of baking.

© 2015, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Butter Cake with Kahlua Chocolate Cream Frosting

Butter Cake with Kahlua Chocolate Cream Frosting

This is my final post for 2015 and I had to go out with a bang! But don’t worry; as of tomorrow our New Years resolutions will be easy to start and maintain with the incredibly delicious healthy recipes I have lined up. Healthy or low calorie doesn’t mean boring over here. Think Fajita Salads, Chocolate Mousse and rich brownies.

And while everyone around me is planning appetizers and places to go for the best fireworks display, eager for 2016 to start. I’m over here just realising that it’s the last day of the year, processing in my head that another year has managed to fly past. What? How?

To those who are about to celebrate — Happy New Year! The those who are like me trying to figure out what’s going on — have cake. A booze spiked cake adorned with its own fireworks is an unforgettable way to leave 2015 behind. The resolutions start back up tomorrow…again, and will hopefully last a few more days than previous efforts.

Enjoy before the detoxing and mad, desperate dashes to the gym begin.

A fluffy and super moist butter cake smothered in Kahlua chocolate cream. 

Actually, this butter cake is our family birthday cake. Only, it’s way better presented in these photos than the last experience. Because the last cake was — well lets just say, trash worthy in appearance. But ONLY in appearance. If a cool way to eat cake included grabbing handfuls at a time from a plate and shoving it into your mouth (which is totally acceptable in my house), then that would have been a well received idea.

My daughter had the stressful task of holding on to the frosting with her dear life in her fingertips to salvage the mountain of goo that it had become in the sweltering Aussie heat of our car while transporting it from one neighbourhood to the other, while suffering minor anxiety attacks catching pieces of cake falling over the sides of the plate; hands filled with chocolate cream. That was only last month.

Picture strawberries (which I had delicately placed on top) dripping down with melted cream, and my daughter (okay, mainly me) in near tears because the cake I had in my kitchen only minutes before was not the cake that was about to hit a birthday party full of people expecting only the best from me because HELLO I have a blog now which apparently makes me a Chef. Um. No. It didn’t happen.

This is actually how it was supposed to look. In all its majestic glory. And when the team over at Best Recipes asked for a Birthday cake recipe, I broke out into a semi-sweat offering this one up, remembering pieces of sponge sliding down into my child’s lap. Thankfully, that wasn’t the case with this one.

The last incredibly decadent, full fat dessert to hit Cafe Delites (well, I can dream). Why the last? Because it’s time to tighten our belts and get back to health and well being — and fit back into our clothes. Weight Watchers — here I come!

You can find this recipe over on the Best Recipes website. Click HERE to go the direct recipe!

HAPPY NEW YEAR EVERYONE!

© 2015 – 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Low Fat Chocolate Mug Cake

Since it’s the weekend, I’m going to stay true to us all and share this Low Fat Chocolate Mug Cake recipe with you INCLUDING another video. For 138 calories and 3 Weight Watchers Smart Points without chocolate chips OR 219 calories and 6 Smart Points including them, it depends on what you’re wanting at the time: if fits your diet plan, or if you just don’t really care and aren’t counting.  Because when you want cake? You want cake! Like, yesterday. Right? Made in less than one minute if you own a microwave OR in 15 minutes in a normal oven. I’ve included both in the recipe! But a low fat cake in less than a minute sounds way too good to be true. I know. I hear you.

Over the years, I’ve fallen victim to dry, dense, chewy and rubbery mug cakes, Mug cakes that taste like an egg omelette made out of rubber. Cakes so dense it’s hard to put a spoon in. Just. Disasters.

Until this mug cake came along; stole my beating heart and took my breath away. Chocolate seems to have that effect on me, and I’m sure on you too, since you’re here with me — by my side — committing a non-crime on our diets, together. In fact,, it’s been included in my diet — maybe every third day or so for about a year now — for breakfast. Why? Because it’s less in points and calories than a bowl of medium-sized, mediocre flavoured, cardboard textured cereal.

Dipping your spoon into this cake is met with a soft, buttery, rich and fluffy moment.

The ONLY dilemma you may have, is deciding what to eat it with. Plain is just as amazing as drowning in ice cream to frozen yogurt.

Only minimal ingredients are needed for this cake, and it’s so easy, here’s another video:

Unsweetened cocoa powder, flour, baking powder, milk, melted butter, chocolate chips (of COURSE)…and a microwave safe mug. Typical cake ingredients, but not your typical cake baking. Sometimes we don’t have an hour to stand by the oven and cross our fingers something will rise to the occasion and full-fill our every need and desire when it’s ready. No. I don’t have time for those simple pleasures. I do, however, have time to wait around my microwave for a minute.

All 12 times making this, it took me about a minute to get it all together…

Including whisking a cake batter and taste testing more than three times JUST TO MAKE SURE I liked it. You understand, right?

And out comes a thing of beauty with a perfect soft top. So perfect, I cradled it every single time I made it, proud and smug, before sinking my spoon in and feeling that soft, moist cake softness.

For breakfast. As a snack. For dessert. Whatever. When it’s low cal, it doesn’t really matter, right?

I mean….look into THAT centre. Excuse me while I go make another one.

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© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Chocolate Raspberry Cheesecake (Low Carb + Low Fat)

A Crustless Chocolate Raspberry Cheesecake that happens to be only 89 calories per slice! Low carb, low fat, low in WW points, but ridiculously high and rich on the flavour scale. It’s happening right now to save us on the weekend! For those moments when you’re craving a chocolate hit, this cheesecake hits the spot. It hits ALL the cravings. It distresses. It calms your nerves. It relaxes you, yet fills you with a deep sense of gratification.

BUT. This isn’t just your ordinary, every day, chocolate cheesecake. No, this is full of bursts of fresh raspberries inside with every mouthful. A cheesecake that’s creamy, rich and fluffy, without any of the guilt or calories.

With all of the site issues we’ve been having with Cafe Delites, and the stress of moving host providers, this cheesecake has been sitting in my ‘to-post’ folder for over a week now, waiting for traffic to die down just a little so I could post! I never thought I’d be praying for lower traffic. I mean, who does that?

I just wanted this cheesecake up already! Plus the other 12 recipes waiting in-line, not-so-patiently.

To calm down my nerves and prevent any more grey hairs or stress-induced injuries, I made it three more times, to soak every bit of my emotions into it, while sitting at my desk watching and waiting for that quick little fall to upload my images. And finally, here we are.

A million apologies if you have had issues jumping on a recipe. These issues will not exist next week! Can I get an AMEN? Or a shot of tequila even? Or maybe just another whole cheesecake to myself. That would do it.

This cheesecake is a remake of a Cheesecake back in June, 2014 when I first started Instagramming. In fact, that cheesecake was made even lower calorie and fat than this one, so feel free to jump on that recipe if you wish.

After playing around with that recipe, this cheesecake is creamier, lighter and fluffier. To keep this chocolate raspberry cheesecake low carb, the option is there to use a natural granulated sweetener that measures cup for cup with sugar, however, you can use normal sugar if you wish.

I have a large variety of followers and readers on Cafe Delites: some watching their sugar intake, some not caring about sugar and focused more on calories or fat, and some who don’t really care and just want a good recipe! Whichever category you fall into, I like to think I can cater for everyone. That’s what the options are for in the recipe — if you need them, they’re in there!

The option to drizzle chocolate over the top is completely up to you. It’s not necessary, as you can see here ↑↓ because it’s rich enough already. Especially if wanting to keep the calorie count down.

But this is Cafe Delites after all, and nothing gets done half measured. Life is too short hold back on what you love, and over here we all love chocolate. And that’s enough Oprah moments from me!

Ridiculously creamy. Do you see it?

And those raspberries inside each slice? Is it bad that I didn’t stop at one slice? No, right?

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5.0 from 1 reviews

Crustless Chocolate Raspberry Cheesecake (Low Carb + Low Fat)

 

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Crustless Chocolate Raspberry Cheesecake that is rich in flavour BUT low in carbs, fat and only 89 calories per slice! A guilt-free chocolate pleasure!
Weight Watchers Smart Points: 4 per slice (out of 16 slices) or 5 per slice (out of 12 slices)

Author: Karina - Cafe Delites

Serves: 16

Ingredients

• 18 oz | 500 g reduced fat cream cheese, at room temperature (80% less fat)
• ⅔ cup non-fat plain Greek yogurt
• ½ cup natural granulated sweetener (or caster sugar)
• ¼ cup unsweetened cocoa powder
• 2 large eggs
• 1 cup fresh raspberries (not frozen), divided
• ⅓ cup mini chocolate chips of choice (I use Lilly's Premium Dark Chocolate Chips)
• ¼ cup melted chocolate of choice (optional) to serve

Instructions

1. Preheat oven to 280°F | 140°C. Pour boiling water halfway up the sides of a large, deep baking dish and arrange dish on the lowest rack in the oven (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). Grease and line an 8-inch round springform cake tin. Set aside.
2. Combine the cream cheese, yogurt and sweetener (or sugar) in a bowl. Beat on low speed until smooth and combined. Fold the cocoa powder through until incorporated into the cream cheese mixture. Add in the eggs and beat again until smooth, for about 1 minute.
3. Add ¾ cup of the raspberries and one third of the chocolate chips, and gently fold them through.
4. Pour into prepared cake tin; top with the remaining chocolate chips and bake for 40-50 minutes on the middle rack in your oven, until just set in the centre (it will still have a little wobble in the centre). Turn oven off and leave the cheesecake inside, with the oven door slightly ajar, to cool slowly for about 1 hour.
5. Once cooled, place on a wire rack to cool completely before covering and placing in the refrigerator to chill for 5-6 hours or overnight.
6. When ready to serve, top with the remaining fresh raspberries and drizzle with melted chocolate (optional).

Nutrition Information

Serving size: per slice out of 16 slices Calories: 89 Fat: 5.8g Carbohydrates: 4g Sugar: 2g Fiber: 1.3g Protein: 4.9g Net Carbs: 2g

3.5.3208

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Chocolate Raspberry Cheesecake (Low Carb + Low Fat) appeared first on Cafe Delites.

Carrot Cake Cheesecake

Carrot Cake Cheesecake to add to your Easter menu planning! A fluffy and super moist, lower in fat, lighter in calories carrot cake layered with a creamy, lemon scented cheesecake. The BEST of both worlds without adding stress to your day!

A few of you have emailed me, planning your Easter menus with the One Pan Lemon Garlic Salmon and Asparagus and those Crispy Garlic Butter Parmesan Smashed Potatoes. You’ve also been asking me for a dessert, and its not in my nature to leave you hanging. Having said that, the Nutella Stuffed Chocolate Chip Skillet Cookie would be a good idea and a definite crowd pleaser, or Nutella Churro Donut Holes, Strawberry Cheesecake Donut Holes or a 3-Ingredient Chocolate Mousse come to think of it! But this cheesecake is my gift to you.

With all of the carrot cakes floating around on the world wide web lately, I wanted to make this cake for those of us wanting to enjoy our Easter weekend with less guilt than normal carrot cakes, but still so decadent that your family would never guess this is lower in fat! Well, mine had absolutely no idea.

Inspired by The Cheesecake Factory and adapted from this recipe, this cake is safe for all of us to eat! The original adaption calls for a lot of oil, but I’ve cut the oil down to 1/3! You can also keep this carrot cake cheesecake lower in calories and WW points with a natural granulated sweetener OR use normal sugar — it’s up to you!

Our Easter family tradition is made up of seafood and Flan (Creme Caramel) with shards of toffee on the top, or Rice Pudding (Arroz Con Leche) for dessert. Now we’re breaking traditional and having Carrot Cake Cheesecake.

Smothered with a cream cheese frosting and crushed pecans to add crunch, this cake impresses everyone. Especially when slicing and seeing those perfect layers!

Soft, creamy cheesecake!

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5.0 from 1 reviews

Carrot Cake Cheesecake

 

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Carrot Cake Cheesecake! A fluffy and super moist, lower in fat, lighter in calories carrot cake layered with a creamy cheesecake. The BEST of both worlds!
Weight Watchers Smart Points PER SLICE (not including frosting): 5 if using sweetener OR 8 if using normal sugar.

Author: Karina - Cafe Delites

Serves: 16

Ingredients

Carrot Cake:

• ¾ cup all-purpose (plain) flour
• ½ cup whole wheat (wholemeal) flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup oil (you can use melted coconut oil)
• ¼ cup unsweetened applesauce (or oil)
• ¼ cup unsweetened almond milk (or any milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup natural granulated sweetener (or sugar)
• ⅓ cup coconut sugar (or light-brown sugar)
• 1¼ cups finely grated carrots

Cheesecake:

• 1 cup (8 oz | 250 g) light cream cheese, at room temperature
• ½ cup non-fat, plain Greek yogurt
• ⅓ cup natural powdered sweetener (or sugar)
• 1 tablespoon all-purpose flour (plain flour)
• 1 large egg
• 2 tablespoons fresh squeezed lemon juice (optional)
• 1 teaspoon vanilla extract

Frosting (optional)

• ⅓ cup cream cheese, at room temperature
• ¾ cup natural powdered sweetener (or sugar)
• ⅓ cup non fat plain Greek yogurt
• ½ teaspoon pure vanilla extract
• ¼ cup chopped pecans or walnuts to garnish

Instructions

1. Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan wit cooking oil spray, line with baking paper and set aside.

For The Cake:

1. In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
2. In a separate bowl, mix together the oil, applesauce, almond milk, eggs and vanilla. Whisk the granulated sweetener (or sugar) and coconut sugar (or brown sugar) into the wet ingredients, and beat until well combined.
3. Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.

For The Cheesecake Mixture:

1. Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble cheesecake:

1. Evenly pour half of the carrot cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over carrot cake layer (don't swirl it through). Spoon remaining carrot cake mixture over cream cheese layer, then pour the remaining cheesecake mixture over the carrot cake layer to completely cover.
2. Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.

For The Frosting:

1. Beat all cream cheese ingredients together until smooth. Spread the frosting evenly over the top and sides of the cheesecake. Decorate with chopped pecans or walnuts.

Notes

Adapted from Mel's Kitchen Cafe and inspired by The Cheesecake Factory

Can be prepared up to two days before serving.
Store in the refrigerator for up to 3 days.

Nutrition Information

Serving size: PER SLICE (using sweetener instead of sugar -- not including frosting) Calories: 122 Fat: 5.3g Carbohydrates: 12.7g Sugar: 6.2g Fiber: 0.8g Protein: 4.8g

3.5.3208

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Blueberry Lemon Cheesecake Cake

Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! With Spring in the air for many of you, this cake makes for the perfect Spring-time dessert. A blueberry cake scented with lemon underneath a creamy and fluffy cheesecake, baked in the one pan! The first of it’s kind!

After making, devouring, and crying over the last slice of Carrot Cake Cheesecake, it was time to take that recipe and turn it into a completely new and different cake. I wanted blueberry and lemon together, and searched through every internet page and recipe book I could find. THIS CAKE is not in any book, not on any blog or website or in any restaurant, cafe or diner. I’m proud to say it’s the first Blueberry Lemon Cheesecake Cake invented!

This cake is deserving of a freaking drumroll.

Why a drumroll? I baked it FOUR TIMES before nailing the recipe! Lord help me. Keep in mind, blueberries were priced at over $5 per punnet when I decided to experiment — and fail time and time again — before getting it right. Great thinking on my part.

Now that I don’t need any more blueberries, they go on sale. The irony.

What I thought would be an easy transformation from carrot cake to blueberry cake turned out to be anything BUT easy. Gah this cake! The first time I baked it, and photographed it, it wasn’t right. The cheesecake was crumbly. The cake itself was dry. What the hell is going on? So, back into the kitchen I went.

Taking my time and pouring love into the second attempt, I thought excitedly this was it. Nailed it. Only to smell something burning in my kitchen 20 minutes later. What had I done? I’d turned the broiler (grill) on instead of the oven. So I had a charred, black top, furiously smoking and about to catch on fire while the underneath was raw batter. My kitchen is now the proud owner of a fire extinguisher.

Back I went in the THIRD TIME; accidentally confusing baking soda with baking powder. When removing it from the oven, all I saw was the wrongness of the texture and realised I’d also forgotten to add in the milk which was still sitting on my counter — with a straw magically appeared in it — and my son attached to the other end of it.

Needles to say, I was ready to throw it all in after the sixth trip to the supermarket (forgetting the cream cheese in both extra trips), but my extreme stubbornness got the better of me and I tried ONE MORE TIME AT MIDNIGHT. Yes, at midnight. If that’s not stubborn dedication, then what is.

And I’m so glad I finally did it, because this cake is absolutely prefect. Moist, fluffy, full of juicy blueberries, with the creamiest cheesecake sitting on top. Drizzled in a cream cheese glaze, it does NOT get any better than this cake! A round of applause, a bottle of wine later along with blood, sweat and tears, it’s finally here for you to enjoy.

The moral of this story? I now have 3 blueberry lemon cheesecake cakes sitting in my refrigerator. Anyone want cake?

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4.8 from 6 reviews

Blueberry Lemon Cheesecake Cake

 

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Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! This cake makes for the perfect Spring-time dessert. A blueberry cake scented with lemon underneath a creamy and fluffy cheesecake, baked in the one pan!

Author: Karina - Cafe Delites

Serves: 16

Ingredients

Blueberry Cake:

• ¼ cup fresh squeezed lemon juice (juice from 1 lemon)
• ½ cup milk (skim, reduced fat, full fat or almond milk)
• ½ cup butter, room temperature (or spread of choice)
• ¾ cup sugar (or a natural granulated sweetener)
• 2 large eggs
• 1 tablespoon lemon zest
• 1½ cup all purpose flour (or plain flour)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 125g (4½ oz) fresh blueberries

Cheesecake:

• 1 cup (8 oz | 250 g) light cream cheese, at room temperature
• ⅓ cup plain 2% Greek yogurt
• ⅓ cup natural powdered sweetener (or powdered sugar)
• 1 heaping tablespoon all-purpose flour (plain flour)
• 1 large egg
• 2 tablespoons fresh squeezed lemon juice

Cream Cheese Glaze (optional)

• ½ cup cream cheese, at room temperature
• 1 cup natural powdered sweetener (or sugar)
• 3-4 tablespoons fresh squeezed lemon juice
• 2 tablespoons water (only if needed for a thinner consistency
• * Extra blueberries to garnish

Instructions

1. Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

For The Cake:

1. In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).
2. In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the 'buttermilk' (lemon juice/milk mixture).
3. Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix ¾ of the blueberries through.

For The Cheesecake Mixture:

1. Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble Cake:

1. Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over blueberry cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
2. Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.

For The Glaze:

1. Beat all glaze ingredients together until smooth.
2. Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.

3.5.3208

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Blueberry Lemon Cheesecake Cake appeared first on Cafe Delites.

Chocolate Chip Cookie Marbled Skillet Brownie

Deep Dish Chocolate Chip Cookie Marbled Skillet Brownie. Woah whatamouthfull. Finally. The post that nearly didn’t make it is here. Why? Because for some absurd reason I wasn’t happy with the photos. I made this skillet cookie *slash* brownie *slash* brookie (whatever it’s called) and photographed it 4 more times before throwing in the towel and going with this shot. Guess which number this shoot was? The first. Don’t even.

And in the whole remaking, reshooting situation, my husband thought I was utterly and completely insane, while my children and my neighbour and my mother’s whole entire workplace LOVED me. Needless to say, the recipe is absolutely perfect. Crispy on the outside. Extreme fudgy-ness going on on the inside. This is the combination of your dreams. Or…..my dreams passed on to you.

How exactly did this come about? It was one of those moments my brain was calling for a brownie. NO. A cookie. NO. A brownie. NO. A COOKIE. GAH. Make up your mind hormones. Instead of just ‘settling’ for one option (first world problems right here), I threw both into the skillet and prayed for a miracle.

Safe to say someone was on my side. Because it worked. All five times.

There’s no need to marble the cookie dough through the brownie batter. It kinda just sinks into the chocolatey abyss, waiting to be baked into swirls surrounded by the perfect flakey topped brownie.

Top with your toppings of choice….or spoon directly out of the pan. It doesn’t need anything to make it better.

If you don’t own a cast iron skillet, you can bake this is a round, 9-inch baking pan.

For more skillet cookies, try these!

Nutella Stuffed Deep Dish Cookie  OR Apple Pie Deep Dish Skillet Cookie OR Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat)!

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4.7 from 3 reviews

Chocolate Chip Cookie Marbled Skillet Brownie

 

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Deep Dish Cookie Marbled Brownie is crispy on the outside. Extreme fudgy-ness going on on the inside. This is the combination of your dreams!
Weight Watchers: 7SP per slice

Author: Karina - Cafe Delites

Serves: 16

Ingredients

Brownie Batter:

• ⅓ cup butter, melted
• ½ cup brown sugar
• ⅓ cup white sugar (or natural granulated sweetener to cut down on calories)
• ½ cup unsweetened cocoa powder
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• ¼ cup all-purpose flour (or plain flour)
• 2 tablespoons warm water

Cookie Dough:

• ¼ cup butter, softened
• ¼ cup light brown sugar
• ¼ cup granulated sugar (or natural granulated sweetener)
• 1 large egg
• 1 teaspoon pure vanilla extract
• ⅔ cup all-purpose flour (or plain four)
• ⅛ teaspoon baking soda
• Pinch salt
• ⅓ cup dark/semi-sweet chocolate chips, divided (I use Lily's Baking Chips)

Instructions

1. Heat the oven to 175°C | 350°F. Lightly grease an 9-inch cast iron skillet or round baking pan with non-stick spray; line the base with parchment (or baking) paper; set aside

For The Brownie Batter:

1. In a medium-sized bowl, whisk the butter and sugars together well until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth.
2. Beat in the egg and vanilla until well incorporated (about a minute). Fold the flour and salt through until the better is smooth and thick. Pour in the water and lightly mix it through until the batter is smooth (it will still be quite thick). Set aside.

For The Cookie Dough:

1. In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beating until smooth. Add in the flour, baking soda and salt, folding the dry ingredients through until a cookie dough forms. Fold in half of the chocolate chips; set aside.

Assemble:

1. Pour the brownie batter into the skillet (or pan) and spread out evenly with a spatula (or the back of a metal spoon). Scoop the cookie dough into the brownie batter; sprinkle with the remaining chocolate chips; and bake for 30-35 minutes, or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over bake or it will be dry instead of moist and fudge-like.
2. Allow to cool in the pan for about 10 minutes and serve hot.

Notes

If you don't own a cast iron skillet, you can bake this is a normal 9-inch baking pan!

Nutrition Information

Serving size: per slice Calories: 177 Fat: 8.3g Carbohydrates: 25.5g Sugar: 18.3g Fiber: 1.9g Protein: 3g

3.5.3208

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Chocolate Chip Cookie Marbled Skillet Brownie appeared first on Cafe Delites.

Chocolate Peanut Butter Cheesecake Cake

Chocolate Peanut Butter Cheesecake Cake made in the ONE pan! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert!

Another slice of decadence deserving of a drumroll just in time for the weekend. I give you Peanut Butter Cheesecake / Chocolate Cake. Creamy, melt in your mouth peanut butter cheesecake bakes on top of a fudgy and rich chocolate cake — made in the ONE pan! Only 254 calories without the frosting OR 313 WITH! The frosting is NOT made with ANY cream. No heavy cream. No whipping cream. Not even BUTTER. AND it’s HEALTHY! Or….healthy-errrr than the usual frosting. And it’s optional because the cake is so good on its own it doesn’t need anything more. But it’s there for you…..just in case. I tried to make this as low calorie and fat as possible withOUT comprising on flavour — and I succeeded.

Let me back up for a sec. This cake has been a long time coming. I mean, loooooong. I’ve been working on this recipe since I posted the Carrot Cake Cheesecake. THEN the Blueberry Lemon Cheesecake Cake got involved and disrupted my thought processes. A few (I’m talking around six) failed attempts at this one, and finally I broke the mould. So to speak. Because who doesn’t love peanut butter and chocolate together?

I mean, do you see the fluffiness, the fudginess, and the creaminess all in the same slice down there? ↓↓↓

And if that wasn’t enough, I topped it with an even creamier special frosting AND blended up some Reese’s chips along with some chocolate chips to sprinkle over the lusciousness.

Some tips:

1/     Line your spring form baking tin. Do NOT attempt to just lightly grease it, or the cake will stick. It’s super fudgy. Don’t risk it.

2/     The cake pan / tin required is 8-inch. Please don’t attempt to bake it in a larger tin.

3/     The cheesecake layer requires normal peanut butter. Please do not use natural peanut butter.

4/    There is no need to swirl the layers. Just follow the recipe and directions EXACTLY as they are written.

5/     No, you do not have to make the yogurt frosting. It is optional.

6/    If you want to attempt to substitute ingredients, do so at your own risk and discernment. This is the recipe I have tested and baked countless times, and unfortunately I cannot tell you if coconut flour, almond flour, gluten free flour, maple syrup, honey, no eggs or flax eggs, oil instead of butter, etc, will work. I have not tried it with any other ingredient.

7/ ENJOY!

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5.0 from 1 reviews

Chocolate Peanut Butter Cheesecake Cake

 

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Chocolate Peanut Butter Cheesecake Cake made in the ONE pan! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert!

Author: Karina - Cafe Delites

Serves: 16

Ingredients

Chocolate Cake:

• ½ cup butter
• 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
• 2 large eggs
• ½ cup skim milk (or full fat or almond milk)
• 1¼ cup all purpose flour (or plain flour)
• ½ cup unsweetened cocoa powder
• 2 teaspoons level baking powder
• ¼ teaspoon salt
• ¼ cup boiled water brewed with 2 teaspoons instant coffee (or ¼ cup strong brewed coffee)*, at room temperature

Cheesecake:

• 1 cup (8 oz | 250 g) light cream cheese, at room temperature
• ⅓ cup natural powdered sweetener (or sugar)
• ¼ cup creamy peanut butter (do not use natural)
• ½ cup sour cream (or natural, plain, or Greek yogurt)
• 1 large egg
• 1 teaspoons cornstarch

Chocolate Yogurt Glaze: (OPTIONAL)

• 3½ oz | 100g 70% dark or milk chocolate
• 3½ oz | 100g vanilla or naturally sweetened Greek yogurt**

Peanut Butter Yogurt Frosting: (OPTIONAL)

• ½ cup vanilla or naturally sweetened Greek yogurt, room temperature
• 2 tablespoons peanut butter
• 2 tablespoons powdered | confectioners sugar (or powdered sweetener)

Instructions

1. Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking / parchment paper and set aside.***

For The Cake:

1. In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.
2. Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.

For The Cheesecake Mixture:

1. Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble Cake:

1. Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
2. Bake in preheated oven for 50 - 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.
3. Remove from the oven and allow to cool for two hours. By this stage, it will be soft but set enough to serve slightly warm. OR cover with foil and refrigerate for 6 hours or over night.

For The Chocolate Yogurt Glaze:

1. Melt the chocolate in the microwave in 30 second increments; stirring after each until completely melted. Lightly mix the yogurt through the chocolate until just combined (don't beat it or the chocolate will seize and harden).

For The Peanut Butter Yogurt Glaze:

1. Beat all ingredients well until smooth, lump free and combined.

Frost Cake:

1. Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake. Decorate with crushed chocolate chips and peanut butter chips (I blended them in a small magic bullet cup or small food processor).

Notes

*The coffee CANNOT be tasted in the cake and just intensifies the chocolate flavour. BUT you can replace with ¼ cup plain water if you wish
**Use a yogurt you like the taste of. One not too bitter, or the bitterness will come out in the frosting
***Please don't be tempted to NOT line your baking tin. The cake will stick to the sides without the parchment / baking paper

3.5.3208

 NUTRITION INFORMATION

LEFT: NO FROSTING | RIGHT: WITH FROSTING

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Chocolate Peanut Butter Cheesecake Cake appeared first on Cafe Delites.

101 Calorie Lemon Bars

101 CALORIE Lightened Up Lemon Bars means indulging with less guilt! These lemon bars are the perfect dessert and taste so sinful, you won’t believe they’re only 101 calories each or 5 Weight Watchers Smart Points! 

Gooey, soft and custard-textured lemon curd bakes on top of a soft and buttery shortbread cookie crust, with HALF the amount of butter compared to most recipes, using a secret weapon I have on hand in my kitchen cupboard for these type of craving emergencies! The perfect ratio of lemon-custard and cookie.

I happily made these four times before getting this right. The perfect amount of lemon with the perfect amount of sugar without adding too many calories. Plus, the perfect amount of butter AND apple sauce for a delicate cookie base that still TASTES like a sinful dessert without being one.

One tip I do have: do not use a granulated sweetener in place of the caster sugar in the lemon filling. The sweetener just creates a ‘layer’ of granules in the middle somewhere, and tastes awful when biting into them. Powdered sweetener works a lot better to cut the calories down even more if you need too, but I have to say that caster sugar (or super fine sugar) works even better and melts right through the curd.

These lemon bars are so easy to make with minimal ingredients! I will plead with you not to alter this recipe if you can help it.

It’s just a matter of baking your cookie base, whisking your lemon filling while the cookie base is in the oven, so you can pour it straight over while the base is still hot.

Then, bake your lemon bars until they are just set and perfectly golden!

Waiting for these to cool down is absolute TORTURE, but so worth it! When cutting through them, the lemon sticks to your knife and you just know these are going to be so deliciously gooey and addictive. So, it’s REALLY convenient that they’re only 101 calories. Believe me.

Dust on powdered sugar (or sweetener) over the top…..

And be prepared for your minds to be blown into a million pieces.

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101 Calorie Skinny Lemon Bars

 

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101 calorie Lightened Up Lemon Bars are the perfect dessert and taste so sinful without the guilt! You won't believe they're lightened up!

Weight Watchers Smart Points: 5 per bar

Author: Karina - Cafe Delites

Serves: 20 bars

Ingredients

Crust:

• 4 tablespoons light or reduced fat butter, room temperature
• 2 tablespoons unsweetened apple sauce
• ¼ cup powdered sugar (or powdered sweetener)
• 1 cup plain | all-purpose flour
• 2 tablespoons cornstarch (corn flour)
• 1 tablespoon lemon zest

Filling:

• 3 extra large eggs
• 1 cup superfine or caster sugar (or powdered sweetener)*
• ⅓ cup fresh squeezed lemon juice (from 2-3 lemons)
• 2 level tablespoons plain | all-purpose flour

Topping:

• 2-3 tablespoons confectioners, powdered or icing sugar (or powdered sweetener)

Instructions

1. Preheat oven to 350°F | 175°C. Line a 8x8-inch pan with baking / parchment paper; set aside.
2. In a medium-sized bowl, combine together the butter, apple sauce, sugar (or sweetener), flour and cornstarch. Using a fork or your hands, blend ingredients together until sandy in consistency.
3. Pour into lined pan and press down evenly to form a base; bake for 20 minutes, or until firm and slightly golden.
4. While the base is baking, whisk the filling ingredients until well combined. As soon as the base comes out of the oven, give the filling one more whisk and pour the filling over the base.
5. Return to the oven and bake for an additional 20-25 minutes, or until just set.
6. Allow to cool for an hour before refrigerating for about 2 hours. Dust with confectioners, powdered or icing sugar (or powdered sweetener).
7. Cut into 20 squares and serve.

Notes

*Do not use a granulated sweetener in place of the caster sugar in the lemon filling. The sweetener just creates a 'layer' of granules in the middle somewhere, and tastes AWFUL when biting into them. Powdered sweetener works better if you need to cut the calories down even more.
For lemon bars with the same thickness, bake them in an 8-inch pan. If baking in a 9-inch pan, the layers will be slightly thinner.
Nutritional information is based on the ingredients I have used.

3.5.3208

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post 101 Calorie Lemon Bars appeared first on Cafe Delites.

Best Fudgy Cocoa Brownies

The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!

What if I told you that you DON’T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don’t need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST freaking brownies you’ve ever eaten in this lifetime. The best part is they’re only 144 calories EACH! Better than the usual 356 calorie brownies, am I right?

After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient I add to these brownies that is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centres extremely fudgy, without compromising the crispy, crackly crust you can see in these photos.

With all of the brownie making going on here, I do have a few tips for these cocoa brownies to stay fudgy-licious:

1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in the batter which will give you cake-like textured brownies. Cakey is okay. But not today, friends.
4. Do NOT over bake them! I like mine at exactly 25 minutes. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in this lifetime. Which is kinds what I’m promising here, remember?

I mean….do you SEE the fudginess down there?????

Biting into these is pure R-rated heaven.

As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I’m thinking these cocoa brownies are even better.

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Best Fudgy Cocoa Brownies

 

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The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!

Author: Karina - Cafe Delites

Serves: 16

Ingredients

• ½ cup unsalted butter, melted
• 1 tablespoon cooking oil (olive oil or coconut oil are fine)
• 1⅛ cup superfine sugar (caster sugar)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup all purpose | plain flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt

Instructions

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a mediumn-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Add flour, cocoa powder and salt, gently stirring the dry ingredients through the wet, until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly.
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.

Notes

TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 25 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.

3.5.3208

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Best Fudgy Cocoa Brownies appeared first on Cafe Delites.

Nutella Pumpkin Chocolate Chip Bread

One Bowl Nutella Pumpkin Chocolate Chip Bread is filled with fall flavours and melt in your mouth chocolate chips! With just a handful of ingredients, this is THE bread of the season the whole family will love!

When Jamie asked if I’d like to share a recipe on her beautiful blog My Baking Addiction, I straight away pictured this incredible Pumpkin loaf / cake / bread situation. In my heart of hearts, Nutella stuffed in desserts is a game changer, so what better way to celebrate fall than with a Nutella Stuffed Pumpkin Bread that is soft and fluffy like a cake, but a dense and moist bread at the same time. Plus, filled with chocolate chips, this bread is a family favourite. Hands down.

After getting a taste of these Soft Pumpkin Chocolate Chip Cookies, this bread was a given, and I’m so excited to share it here with you! All you need is one bowl — no mixer or beaters! Just a bowl and a good old fashioned whisk and spatula. Throw all that together with super simple ingredients, and your bread is ready in less time it takes to go to a store and buy one with HALF of the flavours in this one. Ladies and gentlemen….. Nutella Pumpkin Chocolate Chip Bread ready for your pleasure.

The best part? That layer of glorious gooey Nutella, right there .

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This post appeared first on My Baking Addiction.

Nutella Pumpkin Chocolate Chip Bread

 

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Nutella Chocolate Chip Pumpkin Bread is filled with fall flavours and melt in your mouth chocolate chips! With just a handful of ingredients, this is THE bread of the season the whole family will love!

Author: Karina - Cafe Delites

Serves: 12 slices

Ingredients

• 1¾ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon each of baking soda and baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)*
• ½ cup butter, melted and slightly cooled
• ⅓ cup milk
• 2 teaspoons pure vanilla extract
• ½ cup semi sweet chocolate chips (or milk or dark)
• ½ cup nutella, melted

Instructions

1. Preheat oven to 350°F | 175°C. Line a 9 x5-inch loaf pan with parchment or baking paper; set aside.
2. In a large bowl, combine together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves. Mix well.
3. Make a well in the centre of the dry ingredients. Add the eggs, pumpkin, melted butter, milk and vanilla, Whisk the wet ingredients together FIRST for about 30 seconds (or until combined), then fold them into the dry ingredients using a plastic spatula, until just combined and a batter is formed. Fold in chocolate chips.
4. Divide the batter in half and pour half into the pan. Pour the Nutella over the batter in the pan and spread evenly over the top with the back of a metal spoon. Spoon the remaining batter over the Nutella to evenly coat. Top with extra chocolate chips if you wish (optional).
5. Bake for 60-70 minutes, or until a toothpick inserted in the centre of the bread comes out clean.

Notes

*If you don't have access to pumpkin puree, you can make your own! To make pumpkin purée, halve a small pumpkin horizontally. Scrape out the seeds and stringy parts with a large metal spoon. Place the pumpkin halves, sliced side down, on a foil lined baking sheet lightly sprayed with plain cooking oil spray. Bake at 350°F | 175°C until soft, (about 45 minutes to an hour). Allow to cool, then scoop out the flesh. Use a food processor for a smooth puree, adding a couple tablespoons of water to get the blade going, if needed.

3.5.3217

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Nutella Pumpkin Chocolate Chip Bread appeared first on Cafe Delites.

Hot Fudge Chocolate Pudding Cake

Hot Fudge Chocolate Pudding Cake is extremely easy and FAST to make! A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking, by itself! With TWO different cocoa powder tests, see the different results for yourself!

THIS. This is the dessert you’ve all been waiting for. Step aside pumpkins and pecans… because THIS is your Thanksgiving dessert. Totally non-traditional, and I think 86% of us really don’t care.

When my daughter tagged in a picture of this hot fudge chocolate pudding cake on Instagram, it was love at first sight. With heartbeats skipping and a taking my breath away, one whole minute glance type situation, I ran to the kitchen to make one — or five.

Do you see this perfect, crisp top? Yeah, I see it too. And did you see the fudgy chocolate sauce on the bottom? Well…take this warning if you will: don’t dip your finger to taste test it because you will end up with chocolate sauce all over your mouth — and none left in the dish to serve for everyone else.

The original recipe from Hershey’s was a little rich for our liking, so this recipe has been toned down JUST A LITTLE, and made to be a little less in calories as I could without screwing up the taste or texture.

That way, you can serve with a little ice cream. Like my logic?

It is so easy to make this cake! All you do is mix your batter and pour it into your dish. THEN mix together a sugar/cocoa DRY MIX>sprinkle it over the top>pour it over the dry mixture>bake>try-not-to-eat-the-whole-entire-pan.

——-\——-

In a test bake, I used both a dark cocoa powder, almost like a dutch processed cocoa powder (in the above photographs)  —  and a normal unsweetened cocoa powder (photographed below) — to show you the difference between the two cocoa powders.

Taste? The darker pudding cake photographed above yields a richer and almost bitter-sweet chocolate flavour. Think Lindt 70% dark chocolate.

The normal, unsweetened cocoa powder pictured below yields a milder, almost milk-chocolate taste. This is the one my family prefers. Personally, I prefer the darker one

Which one do you prefer? Let me know in the comments below!

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5.0 from 3 reviews

Hot Fudge Chocolate Pudding Cake

 

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Hot Fudge Chocolate Pudding Cake is extremely easy and FAST to make! A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking, by itself!

Author: Karina - Cafe Delites

Serves: 9

Ingredients

CAKE:

• 1 cup plain or all-purpose flour
• ½ cup white granulated sugar
• ¼ cup cocoa powder (I like unsweetened cocoa powder. (*See notes)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup milk
• ¼ cup butter, melted
• 1 teaspoon pure vanilla extract

FUDGE SAUCE:

• ½ cup white granulated sugar
• ½ cup packed light brown sugar
• 3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
• 1-1/4 cups boiling water

Instructions

1. Preheat oven to 175°C | 350°F. Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.

FOR THE CAKE:

1. Combine ½ cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.
2. Pour the batter into prepared baking pan or dish and spread evenly.

FOR THE SAUCE:

1. Combine together the remaining ½ cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
2. Bake 35 minutes or until the centre is almost set. Remove from oven. Allow to cool for 15 minutes.
3. Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of pan over top of each serve of cake.

Notes

Baking dishes that can be used: 11-7-inch | 5-6 cup capacity | 1.5 - 2 quart/litre baking dishes
*Cocoa powders: A dark cocoa powder will yield in a rich and bitter-sweet chocolate flavoured pudding (pictured in the first photographs above).
A normal unsweetened cocoa powder, such as Hershey's unsweetened, will yield a milder chocolate flavoured pudding -- not bitter in taste and still rich (photographed in the last images above). Please choose carefully, and use a cocoa powder you LOVE the taste of.
Adapted from Hershey's

3.5.3226

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Hot Fudge Chocolate Pudding Cake appeared first on Cafe Delites.

Quick Soft Cinnamon Rolls

Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!

Ah. Cinnamon rolls. Super fluffy and super light. I’m going to go out on a limb and say these are better than any store bought roll or Cinnabon roll!

Not going to lie. Anything containing yeast as an ingredients scared the cr@& out of me. Up until four weeks ago, when caving into my craving and making these. It went like this: seeing cinnamon rolls EVERYWHERE > husband bringing them home > not completely satisfied and decide to go on mission: make my own > pour through recipe books > search hours on internet > cooking light to the rescue > made changes after the first batch > more changes after the second batch > icing changes to the fourth batch > now we’re here in time for Christmas. You’re welcome.

Don’t let yeast intimidate you. I don’t know why it’s a scary word to those of us who aren’t confident bakers. To put it bluntly, if I can bake with it and make these incredible rolls, then so can you.

With normal cinnamon roll recipes, there’s so much yeast rising going on and waiting three to four hours for that magical poof of dough; sometimes overnight. Then, there are other recipes cinnamon rolls are baked in an hour. Sometimes less. Well, these past two weeks I’ve tried so many of them, and the faster the recipes, the less fluffy we found the outcome to be. Still good, but not entirely our favourite. Like these yeast free chocolate chip cinnamon rolls made in muffin tins. They’re GOOD, but not GREAT, if you know what I mean.

With these, however, I’ve managed to meet these rolls in the middle with the agreement of a fast-ER prep time, withOUT losing the fluffiness and softness of cinnamon rolls, while still using yeast. Nothing beats yeast. I am now a full convert.

Just LOOK at the fluff levels on this baby down there ↓

Plus the cream cheese icing on this one down here ↓

All you need to do is FOLLOW the recipe. This will be the one time (or maybe the second time), I’m going to tell you NOT to make any substitutions. If you want the most perfect homemade cinnamon rolls, please, I beg you, follow the recipe exactly as it is written.

Soft, cinnamon rolls await your baking pleasure.

REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!

If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured!
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5.0 from 3 reviews

Quick Soft Cinnamon Rolls

 

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Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!

Author: Karina - Cafe Delites

Serves: 12-15 rolls

Ingredients

YEAST:

• 1 cup milk, warmed to the touch (NOT HOT -- temp of 110°F or 45°C)
• ¼ cup melted butter
• 1 tablespoon granulated sugar
• 2-1/2 teaspoons quick-rise yeast (or look for instant or rapid-rise yeast)

ROLLS:

• 1 large egg, lightly whisked
• 5 tablespoons granulated sugar, divided
• 3¾ cups all purpose (or plain) flour, divided
• ¼ teaspoon salt
• Cooking oil spray

FILLING:

• ⅔ cup packed brown sugar
• 1½ tablespoons ground cinnamon
• 2 tablespoons butter, melted

ICING:

• 4 oz | 110 grams cream cheese, room temperature
• 3 tablespoons softened butter
• ½ teaspoon pure vanilla extract
• 1½ cup powdered sugar

Instructions

1. Heat oven to 200°F | 100°C.

FOR THE YEAST:

1. Combine the warm milk together with the melted butter, 1 tablespoon of granulated sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.

FOR THE ROLLS:

1. Add the whisked egg and 5 tablespoons granulated sugar to the bowl. Add in EXACTLY 3½ cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface, (use abut 2 tablespoons of the remaining ¼ cup flour for your bench). Knead until smooth and elastic (about 5 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
2. Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
3. While dough is rising, combine together brown sugar and cinnamon in a small bowl. Then, roll out dough onto a lightly floured surface (use the remaining 2 tablespoons of flour for bench top); roll dough into a 19-inch x 13–inch rectangle. Brush 2 tablespoons melted butter over dough and sprinkle evenly with brown sugar/cinnamon mixture. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
4. Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 20 minutes or until doubled in size.
5. While rising, preheat oven to 175°C | 350°F.
6. Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.

FOR THE ICING:

1. Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.

Notes

*For the milk, use full fat, 2% or skim. Warm in the microwave for 1 minute, stir, then warm again for an additional 10-20 seconds. It should be warm to the touch. NOT TOO HOT or you will kill the yeast. If too hot, allow to cool slightly before proceeding with the yeast.

3.5.3226

© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Quick Soft Cinnamon Rolls appeared first on Cafe Delites.

Best Fudgy Chocolate Cake

The most amazing, ONE BOWL, BEST Fudgy Chocolate Cake is so rich and decadent, with the perfect balance of fluffy and fudgy!

Finished with an amazing ganache, this Best Fudgy Chocolate Cake is coming at you just in time for your Easter feast!

A good chocolate cake recipe is so hard to come by, just like a good brownie recipe. There are always high hopes and promises of what you’re looking for, but the delivery can be opposite and sometimes less than what you’re craving. While I’ve tried so many chocolate cakes over the years, and failed following so many different recipes, it was time to take matters into my own hands and come up with the best chocolate cake we’ve ever had. That’s a HUGE call to make, I know. As a result…this one takes the cake.

Just the same as these Best Fudgy Cocoa Brownies, I wanted FUDGY, but being a cake, I wanted FLUFFY — and MOST OF ALL I wanted uncomplicated steps. No melted butter combined with an abundance of chocolate; melted on the stove in a pot, then a dry mix combined in one bowl and a wet mix combined in another bowl, and a headache plus 2 pain killers and a bottle of vino later…..a cake is born.

This one is different. One bowl. No beaters or kitchen aids and zero sifters or pans. Just a humble bowl and a wooden spoon. No pain killers or wine needed.

This fudgy chocolate cake took many MANY batches to perfect the right balance of flour, oil, cocoa powder and baking powder.

Finally I did it. Look at THAT! ⬇️ SUPER fudgy and MOIST! We almost loved this fudgy chocolate cake as much as (or the same as) those brownies. I said, almost.

Another incredible dessert on this blog, with half of the effort to make it. It’s a win-win!

Also, the most perfect ganache using ONLY a small saucepan to make it. No separate bowls or metal bowls, or whatever. So uncomplicated, you won’t believe it until you try it.

It’s a matter of heating cream > adding in the chocolate chips > waiting for it to melt > stir > done. Even the laziest person could pull this cake off.

Me, being the laziest person.

I know this is an all out decadent recipe, BUT this cake uses only half the amount of oil usually found in chocolate cakes, less flour, no butter, while keeping a maximum rich chocolate flavour. Also, a sugar substitute can be used such as a natural granulated sweetener that measures 1:1 with sugar to reduce calorie count.

With my birthday being a couple of weeks ago, it took all my power NOT to share this cake with you all BACK THEN. Yeah, that’s right. This was my birthday cake…. It had taken weeks to get it right, and right ON my birthday, a miracle happened.

THIS was it. The easiest, MOST amazing, and BEST chocolate cake, using simple ingredients and little time and effort to pull together!

Some Tips:

• I use a dark, unsweetened cocoa powder for maximum chocolate richness. You can use Hershey’s Unsweetened Cocoa powder if you wish. Remember: the darker the cocoa powder, the richer and darker the cake.
• Do not substitute the oil for melted butter.
• Do NOT use baking soda! It will alter the taste and texture. We tried it in one of our failed attempts, and it tastes awful and cake batter spilled out the pan in the oven.
• You can use full fat milk, reduced fat milk, 2% or skim. You can even use buttermilk, or make your own (3/4 cup milk mixed with 2 teaspoons white vinegar before doing anything else to allow the milk time to sour).
• The coffee in this recipe CAN NOT be tasted, but allows a rich chocolate taste to shine right through. Omit the coffee at your own risk!
• Do not over bake! Over baking will dry out this cake. Check it after 30 minutes with a toothpick inserted into the centre. If too much batter sticks to the toothpick, continue baking for another 10 minutes and check again. Our cake baked at exactly 45 minutes, and the toothpick was a little dirty when it came out. THIS is the result you will be looking for if you’re wanting a fudgy and moist texture.
• Make the chocolate ganache as soon as the cake comes out of the oven. It will be ready and firm enough to spread by the time the cake has cooled down completely.
• PLEASE, do not try to substitute the ingredients, measurements, or methods I have used. If you do, you do so at your own discernment. I say that with love.

REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!

If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured!
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4.8 from 5 reviews

Best Fudgy Chocolate Cake

 

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The most amazing, ONE BOWL, BEST Fudgy Chocolate Cake is so rich and decadent, with the perfect balance of fluffy and fudgy!
An ORIGINAL Cafe Delites RECIPE!

Author: Karina - Cafe Delites

Serves: 16

Ingredients

CHOCOLATE CAKE:

• 1½ cups all-purpose or plain flour
• 1½ cups sugar (or a natural granulated baking sweetener measuring 1:1 with sugar)
• ½ cup unsweetened cocoa powder
• 2 level teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup vegetable oil
• 1 large egg
• 1 tablespoon pure vanilla extract
• ¾ cup milk
• ¾ cup boiling water mixed with 2 teaspoons instant coffee powder

CHOCOLATE GANACHE:

• 1 cup (250-ml) heavy cream or thickened cream
• 8-ounces (250-grams) semi sweet or dark chocolate chips

Instructions

1. Preheat oven to 350º F | 175°C. Lightly grease an 8-inch round cake pan with non stick cooking oil spraying.

CHOCOLATE CAKE:

1. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
2. Add oil, egg, vanilla and milk to the flour mixture and beat well to combine. Pour in the boiling water (with the coffee), and mix until glossy.
3. Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
4. Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.

CHOCOLATE GANACHE:

1. Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat. Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate. Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).
2. Spread evenly over the cake.

Notes

Best Fudgy Chocolate Cake had ==s been adapted from the chocolate cake component of THIS RECIPE, swapping out butter for oil for texture.

3.5.3226

© 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

The post Best Fudgy Chocolate Cake appeared first on Cafe Delites.

Low Fat Chocolate Mug Cake

A super indulgent Low Fat Chocolate Mug Cake recipe, to cheat on your diet WITHOUT cheating!

Only 138 calories and 3 Weight Watchers Smart Points without chocolate chips! OR 219 calories and 6 Smart Points including them! Because when you want cake…you want cake! 

Over the years, I’ve fallen victim to dry, dense, chewy and rubbery mug cakes, Mug cakes that taste like an egg omelette made out of rubber. Cakes so dense it’s hard to put a spoon in. Just. Disasters.

Until this mug cake came along; stole my beating heart and took my breath away. Chocolate seems to have that effect on me, and I’m sure on you too, since you’re here with me — by my side — committing a non-crime on our diets, together. In fact,, it’s been included in my diet — maybe every third day or so for about a year now — for breakfast. Why? Because it’s less in points and calories than a bowl of medium-sized, mediocre flavoured, cardboard textured cereal.

Dipping your spoon into this cake is met with a soft, buttery, rich and fluffy moment.

The ONLY dilemma you may have, is deciding what to eat it with. Plain is just as amazing as drowning in ice cream to frozen yogurt.

Unsweetened cocoa powder, flour, baking powder, milk, melted butter, chocolate chips (of COURSE)…and a microwave safe mug. Typical cake ingredients, but not your typical cake baking. Sometimes we don’t have an hour to stand by the oven and cross our fingers something will rise to the occasion and full-fill our every need and desire when it’s ready. No. I don’t have time for those simple pleasures. I do, however, have time to wait around my microwave for a minute.

All 12 times making this, it took me about a minute to get it all together…

Including whisking a cake batter and taste testing more than three times JUST TO MAKE SURE I liked it. You understand, right?

And out comes a thing of beauty with a perfect soft top. So perfect, I cradled it every single time I made it, proud and smug, before sinking my spoon in and feeling that soft, moist cake softness. For breakfast. As a snack. For dessert. Whatever. When it’s low cal, it doesn’t really matter, right?

I mean….look into THAT centre. Excuse me while I go make another one.

Watch the video right here!

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