Nigella's Cherry Trifle revolutionised - a.k.a. made paleo!

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This is the paleo version of Nigella Lawson's famous Cherry Trifle, which is insanely good and gave me raving comments on my Hungarian blog. I thought that on such a rainy and cloudy days, this would really cheer up any fellow, so I would give it a go and share it with you. 
I made this recipe when I was at the beginning of converting to paleo diet (gluten-, wheat-, sugar- and milk free diet) and I did use cornstarch in the recipe but you could totally leave it out, since I made the custard many times again and never needed cornstarch. 
Hope you will enjoy! :)
For more thoughts on the recipe and for the actual recipe, please click on the picture below! 

Did you like my recipe? Let me know here or on Facebook or on Twitter! :)

Amanda's Sweet and Spicy Maple Chicken

To contact us Click HERE
I love my sister for many reasons...and this is one of them. She made this recipe with salmon, which I think would be equally delicios, my husband is just not a fan of fish. This has a ton of flavor, a punch of spice, and a hint of sweet! Its a perfect mix of all your taste sensations. AND it's easy:)

Amanda’s Sweet and Spicy Maple Chicken
Printable Version

2 chicken breasts, trimmed
1 tsp. paprika
1 tsp. chili powder
¼ tsp. cumin
½ tsp. brown sugar
1 tsp. salt
2 Tbs. maple syrup

Preheat oven to 350. Combine seasonings and rub chicken breasts on both sides. Place in a baking dish and bake for 15-20 minutes. The last 5 minutes, remove chicken from the oven and glaze with maple syrup. Serve.

Recipe from Amanda
Serves 2.

Oma's Flourless Chocolate Torte

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No matter what, I can always count on a tasty baked good when visiting with my Oma (grandmother). 
From Viennese Crescents to Christmas Stollen, my Oma bakes all of the traditional Swiss favorites whenever family is around and this Flour-less Chocolate Torte is just one of those fabulous desserts that is an Oma classic.
Having grown up in Switzerland, baking and sweets just come with the territory for her and she is always more than willing to share with me the recipes for these delicious treats.She also happens to be one of my biggest supporters in all of my baking endeavors and I always look forward to making something of hers.
When it came time for one of the girls at the office to celebrate their birthday I knew this was the perfect cake for the occasion. She happens to eat a gluten free diet and because this cake is flour-less it just made sense. To make the cake extra special I topped it with a layer of whipped cream and chocolate covered strawberries.

Oma's Flour-less Chocolate CakeFills one 9-inch spring form panOven: 300 Bake time: 45 minutes
1 bag semi-sweet chocolate chips6 TBS butter1 cup sugar6 eggs, separated
Preheat oven to 300. Spray your spring form pan with cooking spray.In a microwave safe bowl (or over double boiler), melt chocolate chips and butter for about 2 minutes, checking every 30 seconds or so and mix until smooth.Separate egg whites in large glass bowl, reserving yolks in small bowl.Beat egg whites until stiff.Slowly add sugar and continue to beat until sugar is incorporated.Add egg yolks one at a time to chocolate/butter mixture, making sure each yolk is fully incorporated after every addition.Fold egg whites into chocolate mixture.Pour batter into prepared pan and transfer to oven for about 45-60 minutes.
*To check if this cake is done a toothpick should come out fairly clean, but this is a very dense and rich cake so it may not be perfectly clean. The best way to tell is if there is a good crust on the cake and the sides have begun to pull away from the pan.
Remove from oven and allow to cool completely before removing sides of pan.
Homemade Whipped Cream1 1/2 cups heavy whipping cream1/4 cup powdered sugar1 tsp vanilla
In a small bowl, beat whipping cream until soft peaks form. Add sugar and vanilla and continue to beat until stiff peaks are formed. If you have time, place in fridge for about 20 minutes to help stabilize.
Feel free to cover yours with a small layer of homemade whipped cream and chocolate covered strawberries or just serve with a small dusting of powdered sugar and ice cream!
Happy Baking!

It's time to explain myself....

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Do you want the good news or the bad news first?
Bad News: I'm not going to be blogging anymore. Let me explain myself...
Let's be honest, some of you have probably already given up on me, as I haven't updated in about a month and before that the posts were getting very sporadic.
I started this blog as a way to document and showcase my adventures through baking and although it's been fun, my life has started to take me in a different direction. Upon moving back to Northern Virginia, our schedules drastically changed- MM gets home late now leaving most of the cooking up to me and now that we're close to friends and family, our evenings and weekends are often dedicated to spending time with them.
Good News: I'm dedicating more time to cakes.
If you've followed my adventures, you know of my passion for baking and cake decorating. When we moved back closer to home I knew I wanted to try and take my cake business to the next level... so after lots of time and energy, selfless plugs, free advertising and great friends, I'm spending more and more time in the kitchen baking cakes for clients (paying clients!) It's been great so far and I'm very optimistic of what the future holds. All that being said, most of the time I used to spend concocting delicious creations for you all is now spent whipping up wonderful cakes.
Now time to get sappy...
Thank You.
I want to take a second and thank everyone that has followed or commented and been a part of this adventure throughout the past couple of years- it's been a great experience and I've met some awesome people along the way. The blogging world was definitely something that I never anticipated being a part of, but it was definitely fun and I felt like I was always learning something!
Please don't think of this as goodbye.. it's more like, See ya later! I'll still be around.. you're just going to have to use new ways to find me.
If you like me, you can always come by on facebook.. drop in and say "Hello!" Not to mention, you'll be able to keep up with what I am still doing in the kitchen.
Of course you can always take a peek at my cakes (or order one if you're in Northern VA-selfless plug): http://www.sweetsbye.com/
I just opened an etsy shop as well, so no matter where you are, you can indulge in a sweet!

And I'm going to be making more of an effort to tweet- @sweetebakes.. cake focused of course.
Well... I think that's all I got... Thanks for everything you wonderful wonderful people!! 

As always, Happy Baking and Keep it Sweet!!

The best waffle you'll ever eat

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It's organic cherry season again! Finally!



We have a tradition at home we call: Waffle Saturdays. It's just as delicious as it sounds, too.

INGREDIENTS

Whole wheat flour
Yeast
Raw sugar
Hot water
Hempseed
Ground flax
Almond/soy/flax/coconut mylk
Optional: 1 small ripe smashed banana

DIRECTIONS

Preheat your waffle iron.

Now gather your ingredients. You'll also need a tiny bowl to proof your yeast and a large glass measuring cup that is larger than 2 cups.

Put a t of raw sugar + yeast + approximately 1/8 c hot water into the small bowl. Let sit 5 minutes.

Meanwhile, measure whole wheat flour up to the 1 cup line in your measuring cup.

Then add to your flour: (approximately) 1 T flax, 3+ T hempseed to flour mix. Next, pour yeast/water/sugar mixture on top of that. Add smashed banana, if using. Now you'll want to add mylk so your batter goes up to the 2 cup line. Stir well! It should be slightly runny, too.

Pour into your waffle iron. Cook as directed.

Serve with tempeh bacon, REAL maple syrup and organic cherries. Trust me on this. Organic fruit, especially cherries, are worth every penny.

Enjoy!

Nigella's Cherry Trifle revolutionised - a.k.a. made paleo!

To contact us Click HERE

This is the paleo version of Nigella Lawson's famous Cherry Trifle, which is insanely good and gave me raving comments on my Hungarian blog. I thought that on such a rainy and cloudy days, this would really cheer up any fellow, so I would give it a go and share it with you. 
I made this recipe when I was at the beginning of converting to paleo diet (gluten-, wheat-, sugar- and milk free diet) and I did use cornstarch in the recipe but you could totally leave it out, since I made the custard many times again and never needed cornstarch. 
Hope you will enjoy! :)
For more thoughts on the recipe and for the actual recipe, please click on the picture below! 

Did you like my recipe? Let me know here or on Facebook or on Twitter! :)

Amanda's Sweet and Spicy Maple Chicken

To contact us Click HERE
I love my sister for many reasons...and this is one of them. She made this recipe with salmon, which I think would be equally delicios, my husband is just not a fan of fish. This has a ton of flavor, a punch of spice, and a hint of sweet! Its a perfect mix of all your taste sensations. AND it's easy:)

Amanda’s Sweet and Spicy Maple Chicken
Printable Version

2 chicken breasts, trimmed
1 tsp. paprika
1 tsp. chili powder
¼ tsp. cumin
½ tsp. brown sugar
1 tsp. salt
2 Tbs. maple syrup

Preheat oven to 350. Combine seasonings and rub chicken breasts on both sides. Place in a baking dish and bake for 15-20 minutes. The last 5 minutes, remove chicken from the oven and glaze with maple syrup. Serve.

Recipe from Amanda
Serves 2.