CookingMania

Adri's healthy kitchen

Posts Categorized / desserts

Lemon ricotta cookies

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This cookie is special because it is a little crunchy from the outside and soft inside. The lemon’s flavor is fantastic in there. This cake is well part of the Christmas cookies variety.

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Almond cookies with plum jam

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This cookie is the gluten free version of the traditional one. The best jam is home baked sugar free plum jam, because it does not overcome the dough during baking. We can bake it for Christmas too as it lasts for a few days too.

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Cherry –almond butter sponge cake

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The cherry gets a real nice taste from the vanilla and the cinnamon. Of course I was not using white flour this time either and replaced sugar by xylitol. I experience the following since I do not eat sugar: I do not crave so much for it since I do eat it, only very seldom. I do not keep chocolate in our home, so if I wanted to have some sweets, this cake will do, will not even have to count calories.

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Strawberry jam – 5 different choices – without sugar

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We have already persevered a good amount of strawberries with my husband this year, of course all of them are sugar free. We have made natural strawberry jam and marmalade too. There are some that we seasoned with basil, ginger, vanilla and lemon, rhubarb or cherry. We sweetened all with xylitol and used pectin to make it jelly. You can enjoy the sun in a jar even in winter in a healthy way.

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Rhubarb compote

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Attention: From the plant rhubarb you can only it its stem that has a pinkish-bordo color. The leaves are poisonous. Luckily on the markets they only sell its stem. but those who have it in their garden should pay attention to this. The sour taste of the rhubarb goes well with the sweetness of the strawberries that is why we combine them. I had to figure out how to serve this nice compote. I decided a coconut milk rice that is glass dessert for us.

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Lemon-mascarpone sponge cake with fresh strawberries

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There are a few small tricks that is worth to stick to if we like to bake a high-rising sponge. We should definitely bolt the flour and not only once. We should do it only with the flour and then bolt it with the flour and the baking powder too. The egg white should never have egg yellow inside when we separate them because otherwise we cannot make a hard whip that we need. We should always add a pinch of salt to the egg white before we start to beat it. When we pour the sponge mix in the baking pot we should shake it with a fast movement so that the air can leave, and our sponge is not airy. We should never open the oven door during baking our sponge because otherwise it will not rise. We can either bake it in a cake form or a square pot. Anyways, we can create a great light-tasting holiday cake from this even for Easter. I have decorated my cake with strawberries but we can decorate it with some other fresh fruits too (berries mostly).

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