Chocolate Salted Caramel Tart

How could it be that this delicious, sea salt caramel chocolate tart is GUILT FREE?!?!?

Oh, you know. Chef Stef magic πŸ˜‰

13.5 oz coconut milk
3/4 cup coconut palm sugar

1 and 1/2 cups almonds, ground
pinch sea salt
1 egg
2 tablespoons coconut oil

3 oz dark chocolate
4 tablespoons coconut milk

1. Add the coconut milk and coconut palm sugar to a pot. Stir together and bring to a boil. Make sure you watch it so it doesn’t boil over!! Stir again and then let it simmer for about 45 minutes.
2. Now let’s work on the crust. Beat one egg and mix in the almond flour. You can save money and make your own by grinding up whole almonds. Add the coconut oil and the sea salt, then mix together until well combined. Press into a pie dish or any round baking dish you have.
3. Remember to stir your caramel every once in a while!
4. Bake at 400 degrees for 15 minutes. Once it comes out, let it cool for 10 minutes before you pour in about one cup of caramel. Place in your fridge for as little as 30 minutes – or can also do overnight!
5. When that’s ready, you can start working on the chocolate ganache part. Melt the coconut milk, If you don’t have a double boiler, you can do a makeshift one like I did! Add in the chocolate and stir. It will only take less than a minute to melt and turn into the ganache so don’t walk away from it.
6. Take the dish out of the fridge and then pour the chocolate on top. Spread it around to make an even layer. Place back in your fridge until the chocolate is hardened and you’re ready to serve! The easiest way to cut through the chocolate on this bad boy is by running your knife under hot water first, wipe off the water, then slice. Easy as pie! Ha! Get it?IMG_1166


7. Drizzle any leftover caramel on the slices so it looks all super fancy πŸ˜‰
Β  Β IMG_1212
Enjoy!!! PLEASE let me know if you try it out!! Send me a pic to one of my social medias!!

Deep Fried Bananas with Honey and Coconut Ice Cream

Last week, my family and I went out for Thai on my brother’s college campus. He said, “you HAVE to try this dessert!”. It was so incredibly delicious, yet so simple, and I thought, “I can definitely make a mock version of this at home!” And so… I did!

You’ll need:
1 package puff pastry
2-3 bananas
2 cups vegetable oil
3 tbls honey
2 tsp sesame seeds
Coconut ice cream

Really, all the measurements are just estimates. You can make as many or as little as you’d like! You can add as much or as little honey, sesame seeds, ice cream…you get the point. Just go with the flow πŸ™‚

1. Cut the bananas into thirds, and then into quarters, as you can see in the video.

2. Make sure the puff pastry is thawed before you attempt this step. Place a piece of banana on the end and roll just once so there is no banana showing. Cut where the two pieces of pastry meet. Then pinch all edges together and set aside.

3. In a stainless steel pot, wok or frying pan, heatΒ about 2 cups of vegetable oil on a medium flame. Should take about 12-15 minutes. You don’t want to rush and speed up the heating process. To test for the right temperature, drop in a small piece of leftover pastry and when it is bubbling and rising to the top, it’s ready! (Also, make sure it’s not TOO hot and the piece burns!) If you feel comfortable to start heating up the oil before making the bananas to save time, go for it. Just be careful you don’t burn it!!

4. Very carefully, place the bananas in the hot oil. When one side is golden brown, flip. Keep turning until all sides are golden.

5. Once ready, place on a paper towel on top of a plate to soak up some oil. Drizzle the honey, sprinkle the sesame seeds and serve with the coconut ice cream.

Side note, you can also just take the bananas out of the hot oil and coat with powdered sugar so that way, it’s kind of like a fancy version of zeppole!! Mmmmmm!

You’ll love this. So light and flaky and will melt in your mouth. The flavor combination will make your tastebuds REALLY happy πŸ™‚



Coffee Cake in a Mug!

Due to popular demand… I made another mug cake! This time it’s… coffee cake! With a delicious topping πŸ™‚

1 tbls butter
1 tbls sugar
1 egg
drop vanilla extract
1/4 cup flour
pinch baking powder
pinch salt

1 tbls butter
2 tbls flour
1 tbls brown sugar
1/2 tsp cinnamon

1. Soften the butter in the mug and mix in the sugar using a fork. Beat in the egg. Add the vanilla, flour, baking powder and salt. Combine and set aside.

2. In a small bowl, using your fingers, pinch together the butter, flour, sugar and cinnamon to make a faux crumble.

3. Microwave for about 60-70 seconds. And enjoy!


Chocolate Mug Cake (<500 cals!)

Single serving dessert (AKA portion control). Less than 500 calories. Probably costs less than $1. How can you resist this?!


1/4 cup flour
3 tbls sugar
2 tbls cocoa powder
pinch of salt
1/4 cup + 1 tbls water
1 tbls vegetable oil
drop of vanilla extract
ice cream (optional)

1. In a mug, mix the dry ingredients with a fork.

2. Add the wet ingredients and again, mix with the fork until well combined. Should look like the same consistency as cake batter.

3. Microwave for about a minute and a half.

4. Spoon ice cream, or any sundae accoutrements you have in your cupboard!!

About 430 calories without the ice cream. So tasty, you won’t feel like it wasn’t enough.

Seriously, that’s IT! Enjoy, take a picture and send it to me!!!



Creamy Cheesecake with Cherry Topping

This is an incredibly impressive looking, yet super easy and ridiculously delicious dessert! A must try! Not only is the cheesecake creamy and amazing, but the cherries cooked in red wine make this unforgettable.

You’ll need:

1 1/2 cups graham cracker crumbs
1/2 cup sugar
4 tbl melted butter
2 tbl water

5 (8 oz) blocks cream cheese
1 cup sugar
3 tbl flour
1/4 tsp salt
8 oz sour cream
4 eggs
2 tsp vanilla extract

Cherry Topping:
2/3 cup sweet red wine
1/2 cup sugar
24 oz pitted frozen cherries
2 tbl lemon juice
4 tsp cornstarch
4 tsp water

1. To make the crust – Set your oven to 400 degrees. In a small bowl, combine the graham cracker crumbs, sugar, butter and water. Mix with a fork. Grease the bottom of your springform pan with cooking spray or some butter! Place the crumb mixture in the pan and press out into a crust. Bake for 5 minutes, then place on a wire rack to cool.

2. To make the filling – In a large bowl, beat the cream cheese. Then mix in the sugar, flour and salt. Once well combined, mix in the sour cream. Next are the eggs. Finally, stir in the vanilla extract. Pour this mixture over your crust. There was actually a lot of the cream cheese mixture, so I took some out and baked in a smaller pan! Just a few spoonfuls. Bake at 325 degrees for 1 hour and 15 minutes. When it’s done, leave out to cool. Once cooled, cover and place in your fridge for 6-8 hours.

3. To make the cherry topping – In a saucepan add the wine, sugar and cherries. Stir and bring to a boil. Once boiling, turn down the heat and cook for another five minutes. In the meantime, in a small bowl, whisk together the lemon juice, cornstarch and water. When the five minutes are up, stir in the cornstarch mixture and bring back up to a boil. Finally, once boiling, turn the heat down again and simmer for 3 minutes. You’ll see it will turn shiny. Turn off the heat and when it has cooled off, cover and place in your fridge.


4. Place your cherry mixture on top of your cheesecake and make them drip down the sides for extra #foodporn goodness!

Come on guys, there’s no way you can mess this one up. I have faith in you!!!! And when you try it, take a pic and send it to me πŸ™‚

Happy baking!!!!


BEST Eggnog Cookies!

I got a request to make eggnog cookies and I thought that was genius! Especially because my brother is obsessed with eggnog πŸ™‚ These came out way better than I anticipated! Crispy outside with a soft inside and the frosting helps it all just melt. in. your. mouth!

2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1 tsp vanilla extract
1/2 cup eggnog

For the Frosting:
1/2 cup butter
2 1/2 cups confectioners sugar
1 tsp vanilla
1/4 cup + 1 tbls eggnog

Step 1: Combine dry ingredients, the flour, baking powder, salt, nutmeg and cinnamon. Set aside.

Step 2: Beat the butter. Add in the sugar and brown sugar. Next add the yolks, vanilla and eggnog! Gradually, beat in the dry ingredients.

Step 3: Place dough on a cookie sheet, greased, parchment, or with silicone baking mats, at 350ΒΊ for 12 minutes. They will only be golden brown on the bottom, not the top so don’t wait for the tops to turn brown!!

Step 4: Place on a cooling rack and wait until they have completely cooled to frost them. While you wait, make the frosting! Beat the butter. Add the powdered sugar. And finally the vanilla and eggnog. Frost the cookies and sprinkle some nutmeg or cinnamon on each one for added color.

Tada! These are so simple and really worth it! Can’t wait to have them at our Christmas party tomorrow!

Happy holidays!!


Most Delicious Red Velvet Cupcakes!

Oh my are these yummy! And so beautiful for the holidays!

1 1/2 cups sugar
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tbls cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
1 tsp white distilled vinegar
1 tsp vanilla
2 tbls red food coloring

12 oz cream cheese
3/4 cup butter
1 tsp vanilla
4 cups powdered sugar

Easiest Steps Ever:

1. Combine all the dry ingredients. Sugar, flour, baking soda, salt and cocoa powder. Set aside.

2. Combine all wet ingredients. Vegetable oil, buttermilk, eggs, vinegar, vanilla and food coloring. Slowly beat in the dry ingredients.

3. Pour into muffin pan, filling each cup about 2/3 of the way. Bake at 350 degrees for 20 minutes. Check with a toothpick and when it comes out clean, they’re ready!

4. To make the frosting, combine the cream cheese, butter and vanilla. Slowly beat in the powdered sugar. Frost the cupcakes with a knife, or, do my fancy method! (see video)

These are seriously delicious. They flew off of the plate! They are beautiful and festive, too! If you make them, send me a pic!! πŸ™‚

Happy holiday season!