Butter Cookies with Saffron and Pine Nuts!

Ingredients

  • butter cookies 3 1 Stick of Butter
  • 1 Cup of Flour
  • 1 Egg Yolk
  • 40 Grams of Honey
  • 50 Grams of Pine Nuts
  • 4 Grams of Saffron (one small packet)
  • Icing Sugar for Decoration (Optional)

Preheat the oven at 175 C.

This recipe is super easy to make, all you need is an electric beater/mixer!

Here’s what to do:

  • Make sure all the ingredients are at room temperature and to have toasted slightly the pine nuts in a small pan (only a minute or two, they don’t need much time).
  • Place the butter, egg yolk, honey and flour in a bowl and mix with an electric mixer until you get a homogenous mix.
  • Add the saffron and beat at low speed until incorporated.
  • Incorporate the Pine Nuts.
  • Divide the dough in half. Take one half of the dough and roll it into a long “log”, about 5 cm in diameter. Then, butter cookies 2with a clean knife, cut the cookies so that they are about 2 cm thick. Repeat with the other half of the dough.
  • Optional: Sprinkle more pine nuts in the top of each cookie!
  • Place all the cookies in a tray with baking paper and place in the oven for 15 minutes, until they are golden brown on top.
  • Sprinkle some icing sugar on top for decoration and serve while still warm for MAX Enjoyment!!

This recipe yields about 40 small cookies.

xoxo,

Yoggi B.

Fruits in Wine

Fruits on wine 7Ingredients

  • 2 Red Apples or 2 Pears (or one and one, or all 4 fruits but in that case adjust amounts below)
  • 1 Tablespoons of Butter
  • 50 grams of Honey
  • 100 grams of Wine (red or white)
  • Nuts to Taste (Almonds or Hazelnuts, etc)
  • 2 sticks of Cinnamon or a stick of Vanilla

Fruits on wineSince this dessert is based on fruits, I would categorize it as a dessert that is more on the healthy side than not! But it does have a bit of wine, carbs and sugar from honey and what not….so we do have to be careful not to eat the whole thing in one serving! It’s all about portion control this time!

This dessert can be made with red or white wine. If you use red wine your fruits will absorb that color and will be red-looking, if you are in Greece try using a greek wine called “Μαυροδάφνη” (sorry guys, don’t know how to translate this one); If you use white wine, the fruits will remain pretty much their original color, for this I used a wine called “Caramelo”; as you can assume from the name, we want to go for sweeter/fruity wines!

Fruits on wine 4

Fruits on wine 3

 

 

 

 

 

 

 

 

So here’s how it’s made:

  • Peal your fruits and take out the seeds. The pears we want to cut in half (taking out the middle part with the seeds that is kind of hard); the Apples we want to cut in 4 pieces, making sure to remove all seeds and skin.
  • Place a pot over medium-high heat and add the butter, allow it to melt and add the fruits stirring regularly. We want to allow the fruits to get just a little bit of color (to brown just a tiny bit) with the butter, cook for about 3 – 5 mins.
  • Add the cinnamon sticks, and if you LOVE cinnamon like me, also add some Cinnamon in powder, mix it in. If you are the opposite of me and don’t like cinnamon just use vanilla instead (try using actual vanilla sticks, much tastier than the powder).
  • Add the honey and stir constantly so that it doesn’t stick to the pot. Healthy fact: in class I was thought that honey may be consider to be unhealthy/fattening in its raw state, however, once put to cook in high heat, a lot of the unhealthy properties of honey disappear! The carbs from sugar are still there, but it is not damaging to our health!
  • Add the nuts and stir. Lower the temperature to medium and cover your pot, allowing for the fruit to become soft and tender, about 3-5 minutes. Check regularly to make sure the honey is not sticking to the pot.
  • Finally add the wine, stir it all in trying to mix the rest of the ingredients, cover again your pot and allow to simmer for about 15-20 mins. Stir it occasionally so that it doesn’t stick to the pot.
  • That’s it! It’s ready to eat!!! You will see that there will be some liquid left in the pot, this is the best part, use it to top your fruits when serving them warm or cold!!

Fruits on wine 2banana yogurt 3

 

 

Personally, I like the Fruits in White Wine better and I eat them warm and topped with a nice scoop of my Healthy Homemade Frozen Yogurt !! YUMMM

Give it a try!!

xoxo,

Yoggi B.

Blueberry Bundt Cake

Ingredients

  • Blueberry Bundt Cake 11 1/2 Cup of Cake Flour 
  • 1/2 Stick of Butter (about 55 grams)
  • 1 1/2 Cups of Sugar
  • 3 Eggs
  • 1/2 Cup of Milk 
  • 1 Tablespoon of Vanilla extract. 
  • 1/2 Cup to – 1 Cup of Fresh Blueberries
  • 2 Tablespoons of Confectioner’s Sugar

 

Blueberry Bundt Cake 4Bundt Cakes are some of my favorite cakes in the world!! My mom makes the best Bundt Cake EVER!! So of course I am slightly obsessed with this type of cake! I have this super quick, super easy, NEVER-FAIL recipe!! Even my BF loved this Blueberry Bundt Cake I made, even though he doesn’t like sweets or fruits!!! So that should give an indication of how good it is!!!

Here’s what I did:

  • Make sure all ingredients are at room temperature.
  • Using an electric mixer, beat the butter and sugar in a bowl until you get a cream-like consistency that is a light yellow color.
  • Add the eggs, beating well after each addition.
  • In a small bowl, mix the flour and vanilla (I did not have cake flour so I used all purpose and added baking powder); Add the flour little by little, in badges, Alternating the adding of the Flour with the adding of milk, and beating well after each addition. You are done with the electric mixer.
  • Blueberry Bundt Cake 3In a separate bowl, Take 2 tablespoons of flour and powder the blueberries and set them aside.
  • Prepare the mould you will bake your cake in, I buttered the mould and covered it in flour. When the mould is ready, spread about 1/3 of the Cake Mix into the mould, then add about 1/2 of the blueberries, cover the blueberries with cake mix, add another layer of blueberries and a final layer of cake mix.
  • Place in a Cold oven at 150C for 1 hour; increase the temperature to 175C and bake for another 15-30 mins or until you stick a tooth pick and it comes out clean.

Easy, breezy, right?? When ready I just sprinkled 1-2 tablespoons of Confectioner’s Sugar on top and Voila! It’s ready to serve!!! Perfect to go with some afternoon Tea!!

Blueberry Bundt Cake 2

 

xoxo,

Yoggi B.