Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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yumm!! This was submitted by Indira at Food Food and More Food and it looks absolutely divine!!!

VEGAN VANILLA ROSE CAKE 

I made this vegan cake today for the first time for a friend of mine, Amber. I am quite happy with how it turned out.

Ingredients:

3/4 of a cup of coconut oil,
Rose buds (dried),
Frozen berries,
1 1/2 cups brown sugar,
Coyo vegan yoghurt,
2 cups of flour,
1 tsp of baking powder,
1 tsp of baking soda,
Vanilla essence,
Icing sugar,
Red food dye (or alt I have heard you can use beetroot juice),
Desiccated coconut,
A row of vegan chocolate,
Cinnamon


Method:

  1. Line your cake tin with baking paper and coconut oil, add a sprinkle of flour. Preheat oven to 180 C.

  2. Boil 1 1/2 cups of water on the stove. Add in a large handful of rosebuds, a sprinkle of cinnamon, a few tablespoons of brown sugar, a small squeeze of lemon and a drop of vanilla essence. Lave on the stove to reduce.

  3. In a bowl, add 3 large tablespoons of coyo yoghurt, whisk the sugar in with the yoghurt until fairly smooth. 

  4. Add baking powder and baking soda. Beat it together and set aside for 5 mins, it forms small bubbles.

  5. Take the rosebud infused water off the stove to cool and strain.

  6. Add a cap full of vanilla essence. Add 3/4 of a cup of coconut oil and half of the rosebud infused water. Sift the flour into the mixture, mix well. Add enough red food die the cake turns a dark pink. Pour the mixture into the cake tin.

  7. Bake in preheated oven for 30-35 minutes, or until nicely brown. Leave to cool.

  8. In a bowl mix the other half of the rosebud infused water, icing sugar and red food dye until it turns a lovely pink colour, add a sprinkle of desiccated coconut. 

  9. When the cake cools, cover the top with icing and sprinkle desiccated coconut and grated vegan chocolate over the top. 

  10. Add the frozen berries in a circle around the edge. Cut small chunks of vegan chocolate and place them near the berries.

  11. Use some beautiful rosebuds to decorate the middle and sprinkle some more coconut over the top and enjoy!

yes, it’s monday, but i had some sudden inspiration yesterday to do a weekly “Sunday Sweets.”  i thought it’d be a good way to get me to start baking a little bit more and get away from so many omelette recipes. these tarts were MADE on sunday and that in itself was its own little adventure - the grocery store down the street was just upsetting - every single package of strawberries was mush on the bottom, so i had to haul over to Bristol Farms for the produce to top the fruit tarts. {Bristol Farms received five glorious stars for their beautiful strawberries}

got back home, time for church!, got home from church, made the tarts. k ready?

these still need a little perfecting but they taste amazing as-is

 Mini Fruit Tarts 
Yields 12  

Need: mini cupcake tin, mini cupcake cups, food processor, electric mixer (for whipped cream) 

Nut Crust: 
¼ cup whole almonds 
⅕ cup pecans 
1 graham cracker 
½ tsp stevia brown sugar blend  
1 tbsp Smart Balance buttery spread 

Yogurt Filling: 
¼ cup whipping cream 
¼ cup vanilla 0% Greek yogurt 

Fruit Topping: 
4 strawberries - diced 
¼ peach - diced 
12 blueberries  
½ tbsp agave nectar 
¼ lemon 

In a food processor, add all dry ingredients to make the nut crust and pulse until it becomes sandy in texture and size. Add buttery spread and pulse again until the buttery spread is mixed in. Pour into a small bowl. Grab about ½ tbsp of mixture, form into a ball, and press into the mini cupcake cup. Then spread along the bottom and up the sides and place in cupcake tin. Repeat for all twelve. Refrigerate for 30 minutes.  

 
 
 
pulse!pulse!pulse! 
 

For the filling, whip up the whipping cream with electric mixer, add yogurt, and continue whipping until thick and airy. Cover and refrigerate. 



Place fruit in a bowl and add agave and the juice of a quarter of a lemon. Toss, cover, and refrigerate until crust is ready. 

Once crust has refrigerated, top with a little less than a tablespoon of whipped cream mixture, and then top with two slices of strawberry, a blueberry,a piece of peach, and lemon zest. Refrigerate for another 20 minutes.  

also - if anyone has tips for improving this recipe i am open to suggestions - i’m thinking i should bake the crust? or just make the filling more custardy?  

i made another batch of s’mores balls for a bake sale for a service fraternity i’m pledging into .. which totally makes sense because these actually require zero baking. 

huge success at the bake sale. they taste like real s’mores all rolled up into a ball. ah they’re just perfect

Step 1: 

in a plastic bag, crush graham crackers to make crumbs. if you have a food processor, use that. if you’re in a college dorm room without a coveted food processor, stick with bag. they WILL rip. just use a couple. (chocolate graham crackers work well)

Step 2: 

Add marshmallow fluff or melt marshmallows to put into the crumbs. If you’re melting marshmallows, melt them in a bowl with some butter and stir. (my friends say the ones i made with real marshmallows tasted better)

Step 3:

Melt milk chocolate and add it to the bowl. (I used some leftover chocolate ganache that I had made a couple days before and that worked well too)

Step 4: 

Mix together. Use your hands and be near a sink, it will get messy! Add some canola oil and some melted butter otherwise the ‘dough’ will clump up and you won’t be able to form it into balls (see picture below)

Step 5:

After cooling the dough in the refrigerator or freezer, form into balls and roll in graham cracker crumbs. 

Step 6:

Lay on wax paper and store in the freezer 

Step 6:

Lay on wax paper and store in the freezer 

S’mores Balls 


fear resolved: i was worried that they wouldn’t actually taste like s’mores - with the right textures and everything - but they are so good! achieved: gooey marshmallow, cruncy/melty-ish chocolate, crunchy/softish graham cracker. ah they’re perfect! 

S’mores Balls

these are so good and actually taste like real s’mores!

crush chocolate graham crackers to make crumbs

melt butter and marshmallows together in microwoave

mix marshmallows and graham crackers and add melted chocolate

form in balls, cover in graham cracker crumbs and freeze

Donuts courtesy of The Donut Hole in Wichita 

can’t wait to go back

to maintain our health-packed weekend (a weekend much looked forward to after giving up sweets for lent) andrew and i went and got donuts this morning from The Donut Hole in Wichita. 

to start, i got a s’mores donut, a mocha donut, and a cinnamon roll donut

and finished with a double chocolate donut, a streusel donut, and a small coffee

mind you, i ate about a quarter of each donut mentioned - but it was a lot of donuts, and it was amazing :) 

for Easter, Andrew and I made some Oreo balls to enjoy after the Easter Vigil mass and on Easter morning. As predicted, they were a huge success, yet again. And i’m still full from snacking on them all day yesterday - they’re deceivingly rich… 

the recipe is really simple - just stick Oreos in a food processor to make crumbs, add 4 oz. cream cheese, form into balls, place on wax paper in stick in the freezer, melt chocolate chips in the microwave, dip toothpick in melted chocolate then into the cold oreo balls then dip the balls in the chocolate, place back on wax paper, back into the freezer, and decorate if desired

for more variety:

try using mint oreos w. dark chocolate coating 

or

peanut butter oreos w. chocolate/white chocolate coating

or 

putting a chocolate-covered espresso bean in the middle w. espresso-spiked chocolate coating