Healthy Living with Anita.

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!     

This is one of the best Sponge Cakes I have ever taste. Guess who made it to surprise me. My amazing and lovely son.

Ingredients

1 cup Cake flour, sifted

8 large eggs (separated)

1/2 cup coconut milk

1 cup powder sugar

1 1/2 Tablespoon corn starch, sifted

3/4 cup coconut oil

1 pinch of salt

1 teaspoon vanilla paste or extract

1/2 teaspoon cream of tartar

Preparation

1. Preheat oven to 325 grades Fahrenheit. Grease a 9-inch round Bundt pan with baking spray. Place Bundt pan inside a deep baking tray. Set aside.
2. In a small saucepan place coconut oil and heat it at medium heat until warm, but do not overheat it.  Add to this oil, the cake flour with the cornstarch. Whisk constantly until smooth.
3. Add in coconut milk and stir until well combined or until mixture slightly thickened.
4. Transfer mixture to a glass bowl. Let it cool.
5. Incorporate the 8 eggs yolk beaten, vanilla and salt. Whisk gently until all well incorporated. Set aside.
6. Use a large bowl and beat the 8 eggs whites with cream of tartar using a stand mixer for about 8-10 minutes or until stiff peaks has formed. Add powder sugar in 2 to 3 batches and beat in high for couple seconds until well mixed.
7. Incorporate this stiff merengue slowly into the cake batter folding in using a spatula until all well combined. Do not over mix batter.
8. Transfer cake batter into greased Bund pan.
9. Pour warm water to the outer baking tray 1/2 way up carefully. Bake for 30 to 45 minutes or until you insert a toothpick in the center of cake comes out clean or has that blondie beautiful color all around.
10. Remove Bundt pan carefully from outer baking tray with water. Let Sponge cake rest in pan for about 15 to 20 minutes. Invert cake into a wire rack to cool completely.
11. Transfer into a cake stand and enjoy this super soft and sponge cake. Delicious!

Ingredients for the Puff Pastry Horns (10-12 servings)

1 sheet of 8-ounce puff pastry, defrosted

1/3 cup Turbinado sugar

1 Tablespoon butter, softened

Powder sugar to decorate

2 Tablespoon of corn starch for dusting underneath puff pastry and top

1 egg mix with1 tablespoon of water (egg- wash)

Preparation

1. Preheat oven to 400 grades Fahrenheit
2. Use a parchment paper over a surface and sprinkle with some corn starch. Slightly sprinkle the top too.
3. Roll out the sheet of puff pastry to an approximately 9×12 inches rectangle. Cut first the rectangle in half. Then each half into 5 or 6 equal size stripes. A total of 10 to 12 stripes, about 1 1/2 inches thick
4.  Take the metal cone molds5. Grease each cone with butter using your hands. Roll each strip of puff pastry into the cone mold overlapping.

6. Brush the horns with egg wash and sprinkle each one with Turbinado sugar

7. Place over a baking tray lined with parchment paper

8. Bake for 15 to 20 minutes or until cones are golden brown

9. Remove from oven. Let them cool for 10 minutes. Remove metal cone molds and let them cool completely before filling them with cream

This is the way the beautiful cones or horns should look from the inside. The trick is in overlapping the stripes of puff pastry dough.

Custard Cream for the Horns

1. Use a bowl and whisk together 3 egg yolks with 3/4 cup of sugar till pale color. Add 1 teaspoon of vanilla paste or extract. Add 2 1/2 Tablespoon of All-purpose flour. Whisk until fluffy. Set aside while warming up the milk.
2. Use a medium sauce pan, and at medium heat warm up 1 cup of whole milk before the boiling point.
3. Incorporate half of the warm milk into the egg mixture by whisking continuously to avoid lumps.
4. Place the sauce pan over medium heat again and add rest of the milk and keep whisking until cream start slightly boiling, lower the heat and keep whisking for about 1 to 2 minutes or until cream thickened.

5. Remove cream from heat and place into a bowl cover with plastic wrap. Let it cool before placing into the fridge for about 1/2 an hour.

6. Remove from refrigerator and place cream into a pastry cream bag. Be ready to fill the horns up. Sprinkle with powder sugar.

Enjoy!

Ingredients for Doughnuts

Yield: 6 doughnuts

3/4 cup All-purpose flour

2 Tablespoon sugar

1 1/2 Tablespoon Matcha green tea powder

1/2 teaspoon baking powder

1/3 teaspoon baking soda

pinch of salt

1 large egg

2 Tablespoon sour cream

1/4 cup of Green Matcha tea latte (store bought)

1/2 teaspoon vanilla extract

2 Tablespoon coconut oil

Ingredients for Matcha Glaze

1-2 cup powder sugar

1 Tablespoon Matcha green tea Powder

1-2 Teaspoon green Matcha tea Latte

1/2 teaspoon vanilla extract

Preparation for Doughnuts

1. Preheat oven to 350 grades Fahrenheit. Grease lightly with baking spray a donut pan.
2. Mix all dry ingredients in a medium size bowl: flour, sugar, Matcha powder, baking powder, baking soda and salt. Set aside.
3. In a small bowl whisk together eggs, sour cream, green Matcha tea latte, vanilla and coconut oil until well combined.
4. Incorporate wet ingredients into all dry ingredients. Whisk.
5. Mix well until well combined. 6. Transfer doughnut batter into a pastry piping bag and fill almost all the way up into the molds. 7. Place doughnuts baking pan in the center rack of your oven and bake for about 15 to 20 minutes or until the edges of doughnuts are slightly golden and a tooth pick inserted into the center comes out clean. 8. Remove from oven and let it cool in pan for 10 minutes. Transfer doughnuts over a wire rack to cool completely. Meanwhile prepare Glaze.

Preparation for Glaze

1. In a small bowl, whisk together powder sugar, Matcha green powder, Matcha tea latte and vanilla extract until creamy, and smooth with a thick consistency.
2. Dip each donut in the glaze and let them drip off a wire rack. Place a parchment paper under wire rack to catch the drippings.
3. Make your desired decoration. Let glaze dry for about 20 minutes. Enjoy!