Healthy Living with Anita.

Ingredients

For this Sponge Chocolate Cake Ingredients:

3 egg whites

3 egg yolks

3 Tablespoon Cocoa unsweetened powder

1 teaspoon rum

1 teaspoon vanilla extract

1/2 cup granulated sugar

2 1/4 cup cake flour

1 teaspoon baking powder

3/4 cup milk

1/4 cup vegetable oil

Chantilly Cream Ingredients:

4 ounces cream cheese, room temperature

1 cup heavy whipping cream, room temperature

4 ounces mascarpone cheese, room temperature

1/3 cup unsalted butter

1/2 teaspoon rum

1 cup powder sugar

1 tin of fruit cocktail

1 tablespoon cocoa powder

Chocolate curls for garnish

maraschino cherries

Preparation for the Cake

1. Preheat oven to 350 grades Farenheit.
2. Use a round springform baking pan and place a round parchment paper.
3. Sift flour, cacao and baking powder in a bowl.
4. Beat at high-speed egg whites until foamy and very stiff. Add in vanilla, rum, sugar and egg yolks, keep beating at high speed for about 1 minute.
5. Add mixed flour slowly to egg yolks, folding till well incorporated. Add in egg whites and don’t over mix. Add milk and vegetable oil. Mix all ingredients well.
6. Pour batter into greased spring-form pan. Bake for 35 to 40 minutes. Insert toothpick and check if toothpick comes out clean. Remove from oven.
7. Let cake cool in pan for about 15 minutes. Open the spring form pan. Place over a wire rack inverted, removed parchment paper. Let it cool completely.
8. Place the cake over a serving plate. Cut in half using a serrating knife. Set aside.

Preparation for the Chantilly Cream

1. Beat together cream cheese, butter, mascarpone cheese, until fluffy and smooth. Add cocoa powder. Mix and incorporate heavy whipping cream slowly.
2. Add in rum. Incorporate Powder sugar gradually. Beat till light and fluffy.

3. Drain the fruit cocktail over a colander. Reserve the juice.                                       

4. Drizzle with 4 Tablespoons of reserved fruit cocktail juice over the base of cake and top layer.   

5. Spread Chantilly Cream all over bottom layer 

6. Drizzle drain cocktail fruits over the cream.

7. Place top layer and frost in the middle or if you prefer you can frost it all.

8. Garnish with shaved chocolate and maraschino cherries. Enjoy! 

Ingredients for Blueberry-Banana Cupcakes Batter (12-14 cupcakes)

1/2 cup coconut flour

1 cup cake flour

1/2 cup whole wheat flour

2 eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon coconut extract

4 ripe bananas, 2 of them caramelized and mashed for batter

1/2 cup coconut milk

1/2 cup brown sugar

2 cups fresh blueberry, puree

1/4 cup coconut oil

Preparation for Caramelized Bananas

1. Use a large skillet and cook at medium heat 2 Tablespoon of butter. Add 2 Tablespoons of brown sugar. Heat until dissolve and add ripe sliced bananas until caramelized. Remove from heat and mash half of them for the batter. 2.  Rest of caramelized sliced bananas leave for garnish.

Preparation for Blueberry Puree

1. Cook blueberry with 2 Tablespoons of white sugar until soft and add the juice of 1/2 of a lemon. Smash and strain. Keep puree on the side. Half for icing and the rest to incorporate into the batter.

Preparation for Cupcakes Batter:

1. Preheat oven to 350 grades Fahrenheit. Sift whole wheat flour, coconut flour, baking powder and baking soda. Incorporate cake flour and brown sugar. Set aside.
2. Using a stand mixer beat coconut oil and eggs, one at a time, until smooth. Add 2/4 mashed bananas, 1/2 of the blueberry puree into the mix. Stir well till combined. Incorporate coconut extract.
3. Gradually add sifted flours. Add coconut milk. Mix well.
4. Fill cupcake liners with batter around 3/4 way up. Bake for about 20-25 minutes until lightly brown. Check the inside with a toothpick for doneness.
5. Place in cooling rack. Meanwhile, prepare Blueberry Cream Cheese Frosting: Use 1 cup of heavy cream. Beat using a hand mixer on high until fluffy and add 1/2 cup of softened room temperature cream cheese. Add 2-3 cups of powder sugar. Fold in blueberry puree until well combined. Swirl around frosting using a pastry bag.
6. Top each cupcake with a fresh blueberry and left caramelized bananas. Also, could decorate them with sugar candy swirls. (See my recipe on my site New Year Caramel Candy Cake)

Enjoy this full of flavor Best Ever Blueberry-Banana Cupcake!

Ingredients

4 cups whole milk

4 egg yolks

1 cup sugar

4-5 Tablespoons cornstarch

1 teaspoon vanilla extract or paste

1 tablespoon butter

Preparation

1. Use a small bowl, whisk together 1 cup of milk with cornstarch. Set aside.
2. Whisk the 3 cups remaining of milk with sugar. Heat it over medium heat just before the boiling point.
3. Whisk apart the egg yolks in a bowl. Pour slowly 1 cup of the hot milk over egg whisking constantly. Add slowly this mixture back into the pot with the warm milk. Pour cornstarch mixture over and keep whisking until thickened.
4. Remove from heat. Add butter and vanilla. Mix all. Spread pudding in the bottom of a glass pan.
5. Arrange fruits of your favor. Place to chill in fridge for about 2 hours. Enjoy!

Delicious Homemade Cinnamon Rolls that will become one of your favorite morning treat or dessert at any time! Super fluffy, gooey topped with a smooth cream cheese frosting.

Ingredients for the Dough:

1 pkg. of Active dry yeast

1 1/2 cup warm milk in microwave, 40-50 seconds

3/4 cup granulated sugar

4 cups bread flour

2 eggs beaten, room temperature

6 Tablespoons salted butter, melted

1 teaspoon vanilla paste or extract

Preparation

1. Place warm milk with package of active dry yeast into a standing mixer with dough hook attachment. Add in 1 Tablespoon of sugar. Stir to dissolve and wait for 5 to 7 minutes to become foamy.
2. Add beaten eggs, butter, vanilla and rest of sugar. Stir until well combined.
3. In low, add flour slowly. Increase speed after flour is all well incorporated and knead until forms into a ball. Transfer dough into a butter greased bowl. Cover with a damp towel and place it into a warm place in your kitchen. (Next to a warm oven will be ideal).
4. Let dough rise for about 1-2 hours until double in size.
5. Meanwhile, make The Filling: Use a small bowl and combine 1 cup of brown sugar with 2 1/2 Tablespoon of ground cinnamon. Melt 6 Tablespoons of butter and set aside.
6. Place a parchment paper over your work area and transfer dough into it. Roll dough into a rectangle about 1/4 inch thick.

7. Brush dough with melted butter.

8. Sprinkle with cinnamon-brown sugar mixture evenly.

9. Roll up dough, cut in center first for equal sized rolls. Cut into 9(large) – 12 pieces.

10. Preheat oven to 350 degrees Farenheit.

11. Place cinnamon rolls in 3 or 4 rows on a 8 inches greased square cake pan depending on how big you want them to be. Cover with damp towel , and let them rise again for about 30 to 45 minutes.

12. Bake Cinnamon Rolls until golden brown for about 25 to 30 minutes.

13. Meanwhile prepare Cream Cheese Frosting: Beat together softened 8 ounces package of cream cheese, 2 Tablespoons softened butter, 1/4 teaspoon vanilla with 2 1/2 cup of powder sugar. Beat until creamy. Set aside. Do not refrigerate.

14. Remove Cinnamon Rolls from oven. Let them cool down for 5 to 8 minutes. Spread the Cream Cheese Frosting on them while they are still warm in pan.

15. Let cool or maybe not, and transfer into a platter. Serve and enjoy!

This Limoncello Pound Cake is seriously delicious. Tart, sweet, soft from the inside with crispy crusty edges that in my family we all fight for.

Ingredients for the Limoncello Pound Cake

2 cups All-purpose flour, sifted

1/2 cup brown sugar

1/2 cup granulated sugar

3 large eggs, room temperature

1/2 cup butter, softened at room temperature

4 ounces vanilla yogurt, room temperature

1 1/2 teaspoon vanilla paste or extract

2 Tablespoon lemon juice

1/3 teaspoon salt

1/4 teaspoon baking powder

zest of one lemon

2 Tablespoon of Homemade Limoncello (see recipe on my site)

Ingredients for the Limoncello Glaze

1 1/2 cup powder sugar

2 Tablespoons of Limoncello

1/2 Tablespoon fresh lemon juice

zest of a lemon

Preparation:

1. Preheat oven to 350 grades Farenheit .
2. Use baking spray and spray a 5×9 inch loaf pan. Set aside.
3. Use a bowl and incorporate together sifted flour, salt and baking powder. Set aside.
4. Cream together the sugar and butter using a whisker or an electric mixer in a large bowl until fluffy and pale. Incorporate eggs one at a time. Beat well and add in vanilla yogurt and vanilla extract.
5. Stir all ingredients and add lemon juice, limoncello and lemon zest.
6. Keep on whisking as you add gradually the flour mix until well incorporated.
7. Pour batter into greased loaf pan.
8. Bake for an hour or until a toothpick inserted in the center comes out clean.
9. Remove from oven to cool slightly in loaf pan. Meanwhile prepare the glaze.
10. Whisk all ingredients, powder sugar, limoncello, and lemon juice until thickened.
11. Pour glaze over slightly warm cake in pan.
12. Let it dry and drip around the sides. Transfer pound cake into a platter. Enjoy!

Homemade Limoncello!

Please yourself with this delicious Caramel Flan, tangy from the Sour Cream with a super creamy cheesy delightful ending in your palate to enjoy after any meal!

Ingredients

5 large eggs, room temperature

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

4 ounces cream cheese, softened

4 ounces sour cream, room temperature

2 teaspoons vanilla extract

1/4 cup light brown sugar

1/2 cup granulated sugar

zest of an orange

3/4 cup of water

Preparation

1. For the Caramel: Cook sugar and water over medium-low heat in a heavy saucepan for about 10 to 12 minutes or until melted and sugar color is golden brown. Use some extra water to brush down crystal form around the sides of saucepan. Pour caramel quickly into a round glass souffle dish. Make sure to coat sides and bottom of dish. Let caramel stand for 5 minutes to set. Set aside. Preheat oven to 350 grades Farenheit.
2. Use a large bowl, cream together with a hand mixer sour cream and cream cheese together until smooth. Add eggs one at a time. Add vanilla, zest of an orange, sweetened condensed milk, and evaporated milk. Beat until all well combined. Pour mixture over caramelized sugar.
3. Place flan over a larger deep baking pan (I used a half size deep aluminum steam table pan). Pour boiling water up to 1 1/2 inches deep in the larger baking pan.
4. Bake for about 1 hour and fifteen minutes or until mixture is set in the center.
5. Remove dish from water to cool completely over a wire rack.
6. Refrigerate for about 4 to 6 hours or overnight.
7. Run a knife around edges and unmold over a platter. Enjoy!

Ingredients for the Monkey Pull-Apart Bread

2 1/2 teaspoon active dry yeast

1/4 cup warm water

1/4 cup granulated sugar

2 Tablespoon whole milk, warm

1/2 teaspoon vanilla paste

3 eggs

3 cups All-purpose flour

1/3 teaspoon salt

5 Tablespoons melted butter

Preparation for the dough

1. Use a stand-mixer fitted with the dough hook attachment. Add to the bowl warm water, and yeast. Incorporate heated milk with melted butter. Combine in low speed and add flour gradually, add sugar, and salt. Mix all ingredients.
2. Incorporate eggs one by one, and vanilla. Beat in low until dough pulls away from sides of the bowl and become a soft joined ball.
3. Remove bowl from stand-mixer. Cover with a towel and let dough rise in a warm place over the counter for 1 to 2 hours.

Ingredients for the Filling

2 cups Granny Smith or any tart apple, diced

1/2 cup light brown sugar

1/2 cup butter, melted

2 teaspoon cinnamon, ground

Preparation for Filling

1. Meanwhile, over medium-high heat, sate apples in melted butter, brown sugar with cinnamon until slightly tender. Apples will continue to cook in the oven. Remove from heat and set aside.

Preparing and Assembling Pull-Apart bread dough after rises:

1. First combine in a medium bowl 3 Tablespoon of brown sugar with 1 teaspoon of ground cinnamon. Set aside.
2. Pre-heat oven to 350 grades Fahrenheit. Grease a bund cake pan with butter.
3. Make same size dough balls using your hands. Place 1/2 teaspoon of apple filling inside dough balls.
4. Coat each ball with cinnamon-sugar mix and place them into the grease Bundt pan sprinkling some from the apple fillings in between layers till top of the Bundt pan.
5. Also, some dusty extra cinnamon-sugar all over the top will create that caramelized color and taste we all love.
6. Bake monkey bread in the middle rack for 30 to 35 minutes or until dough is golden brown and cooked in the center.
7. Remove from oven. Let it rest for few minutes. Invert into a dish while still warm.
8. Enjoy now or at room temperature!