Category Archives: Desserts

Raw Vegan Chai Cheesecake

Well… this is my first blog post in over 2 months… yikes

All I can say is starting college has been a whirlwind experience.  I am so grateful that now I’m finally able to go to school, study what I like, and be surrounded by people who are motivated and are excited to learn 🙂

Now back to cheesecake.

If you need a last minute dessert idea for Thanksgiving (honey next time you need to start planning earlier), fret not. This cheesecake takes less than 20 minutes to make and then toss it in your freezer for 4 hours so it solidifies! You’ll have a late but oh so delicious dessert for your family!

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Raw Vegan Chai Cheesecake

Crust:

1 cup dates

1 cup walnuts

Cheesecake:

2 cup (308g) roasted cashews

2 pinches  ground cardamom

½  tsp ground allspice

1 tsp ground cinnamon

½  tsp ground cloves

1 tsp ground ginger

¼ cup maple syrup

2 tsp vanilla extract

½ cup milk

¼ cup coconut oil

Directions

  1. Line an 8 inch cake pan with parchment paper and set aside. Blend the crust ingredients in a blender until a crunchy dough forms (sounds weird but I don’t know how else to explain it). Press the dough into the cake pan until it covers the entire pan and place in the freezer.
  2. Clean the blender with hot water and dry with a washcloth. Blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a fine consistency.)
  3. Add the rest of the cheesecake ingredients and blend until a thick paste forms. Spread the cheesecake layer on top of the crust. Let the cheesecake set in the freezer for at least 4 hours until serving. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

 

Avocado Chocolate Chip Cookies

You might be thinking, why on earth would you put avocados in chocolate chip cookies. Well, I ran out of butter and was too lazy to drive to the store to pick up more butter. Plus I just finished writing my Avocado Cookbook and I was feeling adventurous with the remaining avocados!

Click on the picture to buy the cookbook
Click on the picture to buy the cookbook!
Avocado Chocolate Chip Cookies
Avocado Chocolate Chip Cookies

Avocado Chocolate Chip Cookies

Serves 11 cookies

  • 1 cup + 3 – 4 tbsp all purpose flour
  • ½ tsp baking soda
  • Pinch of salt
  • 1 small avocado, mashed (½ cup avocado)
  • ½ cup white sugar
  • 1 egg
  • ½ tsp vanilla extract
  • ½ cup chocolate chips

Directions

  1. Preheat oven to 325 ℉ and line a pan with parchment paper.
  2. In a medium sized bowl, sift together the flour, salt and baking soda.
  3. In a large bowl, cream together the avocado and sugar until light and fluffy and then beat in egg and vanilla extract until batter is smooth. Next stir in the sifted dry ingredients to the avocado mixture until well combined. Then fold in the chocolate chips.
  4. Using a spoon, scoop out 11 balls and place on the parchment paper. Bake for 10 minutes or until lightly golden brown. Remove the cookies from the oven and let cool for 2-3 minutes before moving cookies to cooling rack. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Birthday Cake: Brownie & Chocolate Chip Cookie Cake

For my sister’s birthday, I decided to attempt to make a layered cake. I was cautious and only made a 2 layer cake, next time I’ll be a little more adventurous 😉

Assembling a layered cake is not as scary as it looks and later in the post I have shared 2 of my tips for  successfully layering cake, even if it’s only 2 layer 🙂

My layering skills may be good but I definitely need to improve my cake decorating skills
My layering skills may be good but I definitely need to improve my cake decorating skills

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Brownie & Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

½  cup sugar

6 tbsp butter, melted

200g all purpose flour

2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

¼ cup milk

Dash of salt

⅓ cup chocolate chips

Directions

  1. Preheat oven to 350 ℉/ 180 ℃.  Using an electric mixer, beat the sugar and butter until smooth.
  2. Mix in the rest of the ingredients until a thick batter has formed. Pour the batter into an 9 inch cake pan lined with parchment paper and bake for 10-15 minutes.
  3. Let the cake cool down completely while making the rest of the layers for the cake.

 

Caramel Filling 



200g of medjool dates, pitted

50 ml of water

2 tbsp almond butter

A pinch of salt

Directions

  1. Blend all the ingredients together until a smooth paste forms.

 

Brownies

¾ cup all purpose flour

½ cup cacao powder

¼ tsp salt

½ tsp baking powder

4 tbsp unsalted butter, melted

½ cup white sugar

1 large egg

2 egg whites

1 tsp vanilla extract

2 tbsp espresso

½ cup yogurt

Directions

  1. Preheat oven to 350ºF/ 180 ℃ and line a 9 inch cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa, salt, and baking powder.
  3. In another bowl, cream butter and sugar with an electric mixer for 2 to 3 minutes or until combined. Next add egg, egg whites, vanilla, & espresso and continue whisking until incorporated.
  4. Reduce the mixer speed to low and slowly add the dry ingredients to the bowl, followed by yogurt, and gently mix until combined. The batter will be thick.
  5. With a spatula, spread mixture evenly in pan and bake for 20 to 25 minutes, or until a toothpick inserted in center of pan comes out dry. Cool on a wire rack before removing from pan and slicing into 16 squares.

 

Assembly

  1. The first layer will be the Chocolate Chip Cookie Cake. Spread the caramel filling on top and immediately place the Brownie layer on top. Cover the cake and let it chill in the fridge until time to serve.

 

Tips for a successful layer cake:

Even if you’re like me and have never made a layered cake before, there are certain things you can do to ensure that the cake won’t fall apart when you try to assemble it.

  1. Let every cake layer cool down COMPLETELY before you remove it from the pan. I would strongly recommend you to use parchment paper for an easy removal from the pan.
  2. Assemble the cake directly on the plate you are serving it on. I served this cake on my mom’s fancy cutting board (sorry mom) and assembled the cake directly on the board. If you own a cake stand or any other cake displays, definitely use it.

Hopefully these tips will work for you! Let me know what tricks you use when making layered/ tiered cakes in the comments below 🙂

Chocolate Covered Lemon Cheesecake Bites

Things I have learned this week:

  1. Surprise loved ones with cake more often.

2. Listen to your mom when she tells you to go to the doctors office.

3. Easy as pie, my butt. Whoever said that has not baked pie.

4. I need to keep more cheesecake bites it my freezer at ALL times.

These chocolate covered lemon cheesecake bites are a hybrid of cheesecake and Reese’s peanut butter cups minus the peanut butter.

Chocolate Covered Lemon Cheesecake Bites
Chocolate Covered Lemon Cheesecake Bites

Chocolate Covered Lemon Cheesecake Bites

(Makes 12 cups)

8 ounces cream cheese, at room temperature

2 – 4 tbsp granulated sugar (depending how sweet you like it)

Zest & juice of 1 lemon

½ cup chocolate chips

1 tbsp coconut oil

Directions

  1. In a medium sized bowl, beat the cream cheese and sugar until creamy. Add in the lemon zest and juice until well combined. Keep the cheesecake mixture in the fridge.
  2. Melt the chocolate chips and coconut oil in the microwave for 2 minutes. Coat the bottom & sides of 12 small muffin liners with the melted chocolate and let it sit in freezer for 5 minutes. Next scoop 1 tbsp of the cheesecake into each of the muffin liners and cover the cheesecake with more melted chocolate.
  3. Place the cheesecake bites in the freezer for an hour to set before serving. Prior to eating, let the cheesecake bites sit at room temperature for 5 minutes. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

The Book of Avocados: My FIRST Cookbook!

This past weekend I FINALLY published my cookbook! It has taken me over 6 months to write the recipes, photograph the dishes with Sarah Barry and design the cover and layout.

I didn’t realize how hard it is to design cookbooks! Writing a cookbook is no easy task and you constantly change the layout of the book out of indecisiveness and thinking that it isn’t good enough. Since this is my first cookbook, I decided to sell it online as a pdf, which you can download & have forever.

The cookbook is available for $2 at https://payhip.com/b/aMFw or click on the picture below.

The Book of Avocados

The dishes include: Guacamole, Avocado Fries with Spicy Chipotle Dip, Avocado & Egg Sandwich, Chocolate Mousse, Key Lime Pie, Truffles, Fudge, Dark Chocolate Brownies, Chocolate Milkshake and Daily Morning Smoothie.

Brownies
Brownies
Avocado Fries with a Spicy Chipotle Dip
Avocado Fries with a Spicy Chipotle Dip

If you have any problems with purchasing or downloading the cookbook, please email me at medhacooks@gmail.com

Thank you for all of your love & support! If you have any suggestions or ideas for my next cookbook, please let me know in the comments below!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

 

Chocolate Chip Cookie Cake with Chocolate Frosting

Two weeks ago, the night before my sister’s birthday, I made her a pre-birthday cake (yes, I do that.) This Cookie Cake took around 30 minutes to make including the chocolate frosting!

Not only is it easy to make but it tastes like a big, fluffy chocolate chip cookie in cake form!

Chocolate Chip Cookie Cake with Chocolate Frosting
Chocolate Chip Cookie Cake with Chocolate Frosting
Chocolate Chip Cookie Cake with Chocolate Frosting
Chocolate Chip Cookie Cake with Chocolate Frosting

Chocolate Chip Cookie Cake with Chocolate Frosting

Serves 2

Ingredients

1/2 cup sugar

6 tbsp butter, melted

200g all purpose flour

1 tbsp vanilla extract

½ tsp baking soda

½ tsp baking powder

1/4 cup milk

1-3 tbsp maple syrup

Dash of salt

¼ cup chocolate chips

Directions

  1. Preheat oven to 350 ℉ (180 ℃) and spread butter on two 4 inch ramekins.
  2. Using a whisk, beat the sugar and butter until smooth. Mix in the rest of the ingredients except for the chocolate chips until a thick batter has formed. (Add maple syrup 1 tbsp at a time until a thick batter has been formed.)
  3. Bake the cookie cake for 10 to 15 minutes or a toothpick comes out clean from the center. Serve warm with chocolate frosting and ice cream. Enjoy!

Chocolate Frosting

100 g baking chocolate
50 ml warm milk
1 tablespoons cacao powder

1 tbsp coconut oil

Directions

  1. In a small bowl mix all the ingredients together until a thick frosting is formed. This may take up to 5 minutes depending how warm the milk is. Spread the frosting on the Cookie Cake before serving. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Chocolate Chip Zucchini Bread

Have enormous amounts of zucchinis piling up in your fridge? I have the perfect solution: Chocolate Chip Zucchini Bread! Easy to make and can be eaten for dessert or toasted & buttered breakfast.

Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

(36 small slices)

1 ½ cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

½ tsp salt

1 egg

½ cup plain yogurt

¼ cup coconut oil or butter, melted

½ cup honey or maple syrup

2 tbsp brown sugar

1 tsp vanilla extract

1½ cup shredded zucchini, water squeezed out

⅓ cup chocolate chips

Directions

  1. Preheat oven to 350 ℉ or 180 ℃ and line a 11″ x 7″ brownie pan with parchment paper.
  2. In a large bowl, whisk together all the dry ingredients until combined.
  3. In a medium bowl, mix together egg, yogurt, coconut oil, honey, brown sugar and vanilla then add grated zucchini. Fold in the dry ingredients and chocolate chips until all combined. Pour mixture into the prepared pan and bake for 30 minutes.
  4. Let the bread cool for 10 minutes before serving with butter. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Lemon Cream Tart with Raspberry Sauce

For those of you who follow me on Snapchat and Instagram (@medhacooks)  would know that I got my wisdom teeth removed last Tuesday. Since then I have been eating loads of ice cream, yogurt and mashed potatoes. However I can still eat the filling of this tart without my face swelling!

This tart is quite creamy, tart and delicious on a hot summer day!

Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce

Lemon Cream Tart with Raspberry Sauce

(Vegan & Gluten Free)

Crust:

1 cup dates

1 cup walnuts

Zest of 1 Lemon

1 tsp vanilla extract (better body foods)

Lemon Coconut Cream:

1 cup roasted and unsalted cashews

¾ cup coconut cream

½ cup lemon juice

6 dates

1 tbsp honey

Raspberry Sauce:

½ heaping cup raspberries

½ tbsp chia seeds

2 tbsp water

Directions

  1. Blend all of the crust ingredients until a dough forms. Spread the crust on a 8 inch cake pan and place in the freezer. (Make sure the cake pan is lined with parchment paper or use  a silicone pan!)
  2. In the same blender, blend the cashews until a fine powder forms. Add in the rest of the Lemon Coconut Cream ingredients and blend until a thick and creamy paste forms. Spread the cream over the crust and this time do NOT place back in the freezer.
  3. Mash all of the raspberry sauce ingredients in a bowl and swirl it in the Lemon Coconut Cream. Now place the tart in the freezer for at least 4 hours but preferably overnight. Before serving, remove the tart from the freezer and let it sit at room temperature for 10 minutes before serving. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

 

Banana Cream Pie Ice Cream with Sea Salted Peanut Butter

This weekend was the hottest summer yet. There were times where I thought I would melt away in my chair but this ice cream saved me. Last week, my local grocery store had Hannahmax’s cookie chips in stock and I decided to experiment with it. The cookie chips add a nice crunch to the ice cream and has the same texture as rocky road ice cream!

Sea Salted Peanut Butter Cookie Chips
Sea Salted Peanut Butter Cookie Chips
Banana Cream Pie Ice Cream
Banana Cream Pie Ice Cream
Banana Cream Pie Ice Cream with Sea Salted Peanut Butter
Banana Cream Pie Ice Cream with Sea Salted Peanut Butter

Banana Cream Pie Ice Cream with Sea Salted Peanut Butter

2 cans of full fat coconut milk (27 oz / 960 mL)

3 frozen bananas, chopped

1 tsp vanilla extract

Peanut butter

Honey

Sea Salted Peanut Butter Cookie Chips from HannahMax Baking

Directions

  1. Blend the coconut milk, bananas and vanilla extract until it’s thick and creamy. Place the mixture in the fridge for at least 1 hour.
  2. Follow the instructions on your ice cream maker to make the ice cream. I used my Cuisinart Ice Cream Maker and it took 25 minutes for the ice cream to form.
  3. Once the ice cream is ready, swirl in the peanut butter, honey and cookie chips and serve immediately. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Espresso Cheesecake Brownies

Yesterday I received a request from my dad’s coworkers to make a cheesecake. I’m personally not a fan of just plain cheesecake so I decided to spice it up with espresso and an brownies crust. Everybody at his office loved these Espresso Cheesecake Brownies and they were gone within 10 minutes!

Espresso Cheesecake Brownies
Espresso Cheesecake Brownies

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Espresso Cheesecake Brownies

(Serves 16-25)

Brownie:

1 cup (392g) dates

½ cup (126g) walnuts

2 tbsp (40g) cacao powder

 

Cheesecake:

1 cup (308g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

¼ cup water + 1 tsp Nescafe (or use coffee)

Directions

1) Blend all the brownie ingredients until a crumbly dough forms. Press brownie layer in a 8 by 8 inch silicone pan & place in the freezer. If you don’t own a silicone pan then use a regular baking dish and line it with parchment paper.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!