Desserts and cookies

Healthy vegan chocolate tartelettes

By on August 21, 2017

Do you have a sweet tooth and need your sugar fix after lunch? I got you covered! I have some sweetness and chocolate for you. Also, if you are vegetarian, vegan, it’s a keeper. Otherwise, it’s a keeper anyway! I know, I rock.
I’m talking tartelettes tasting like heaven and not staying on your hips!



It’s small, grab one!

In fact, this tartelettes will satisfy your craving and not give you bad conscience. Come on, admit it, don’t you feel bad after eating a bad chocolate bar just because? You can tell me, it’s me! Because, I do. After lunch, I generally look for that little something sweet that will mark the end of the meal. A nice expresso don’t always work, sometimes it calls for nice piece of chocolate to go with it.

Since we only live once and I own my curves, I indulge! However, I will try to make smart choices and Ta-da, now you have my healthy vegan chocolate tartelettes.

I used the lids of my mason jars as mold and it makes the perfect size for a treat! I got this idea from Dessert for 2, Christina is always so creative.

There is no sugar added and yet it is sweet. The figs and raisins are doing all the job. The combination of the nutty taste of the walnut and the chocolate will make ask for more!

Hidden fruit alert!

Now, there is a mashed banana in the chocolate. I love it! You can taste a little hint of its flavor. I got guinea pigs that did the test tasting of the tartelettes and one of them would have rather not feel the banana taste. So if you want when you melt the chocolate, instead of the banana, you can pour a dollop of milk to help it melt (2 or 3 tablespoons, not more) but then it’s not vegan anymore. But it’s an alternative.

Don’t trow out to the garbage this ugly-looking banana! Make me some tartelettes and a nice smoothie to go with it. Why not?

Bonus: Kids liked it too!

Healthy vegan chocolate tartelettes

Total Time: 30 minutes

Yield: 12 tartelettes

Serving Size: Mason jar lids

Ingredients

  • - 3/4 cup of dried figs
  • - 3/4 cup of walnuts
  • - 1/2 of raisins
  • - 1 very ripe banana
  • - 1/2 cup of chocolate chips

Instructions

  1. - Preheat the oven at 350F
  2. - In a food processor, put the figs, walnuts and raisins and pulse until there are no walnut chunks anymore and all the ingredients are starting to stick together.
  3. - Prepare your lids, place some aluminium foil at the bottom, to prevent from sticking.
  4. - Spread the ingredients previously mixed in the lids, pressing with your fingers to make your 'crust' evenly spread.
  5. - Place in the oven and bake for 7 min.
  6. - In the meantime, mash the banana. To avoid in lump, put it through a small strainer.
  7. - In a pan, melt the chocolate with your banana puree.
  8. - Once your lids are out of the oven, pour your melted preparation in the mini tartelettes until filled.
  9. - Allow to cool down and place in the fridge for 2 hours.

Notes

Keep refrigerated in a air-tight container up to a week.

http://bonappeteat.ca/2017/08/21/healthy-vegan-chocolate-tartelettes/

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Desserts and cookies

French Chocolate Pot de crème

By on July 8, 2017

chocolate pot de creme

Chocolate Pot de crème. French dessert? French name? This sounds fancy! Don’t you feel that it will impress a crowd? If anything, it will please a crowd and that’s actually the most important. I truly think you can go wrong with chocolate, any season, any time of the day, any gender, any age, it’s a magic word!

Cho-co-lat.

Ouh lala! Also, a pot de crème is the cousin of the crème brûlée and the brother of la crème aux oeufs.

Not only it’s the decadent dessert you’ll want to do again soon as you bring the first spoon to your mouth but also because it’s so simple you’ll want to make a ‘pot de crème’ to your loved ones and use your sexy French accent.

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Desserts and cookies | Meatless

Chestnut cake

By on March 30, 2015

Chestnut cake or Ardéchois is An amazing recipe that will surprise your guests.  It is easy and will hit the spot at craving-o-clock, what do you think?

I say YES!  I take my coffee black to go with it.

I have been making this recipe for about at least 20  years.  And I am sharing it just now.  I know, I am sorry, you’ll be even more mad at me after you tried it.  Mélanie, why are you giving it just now?  I am sorry.

Oh, I started baking young… Just in case you started crushing numbers to guess my age.

Chestnut cake

This cake is offering moisture, sweetness but not too much, just from the spread.  There is also that buttery nutty taste….

Guys, just try it.   I am torturing myself describing it and I don’t have any to bite into.  Tor-ture. Sight.

If you are not big on chestnut spread, no worries.   Give it a try regardless, chances are you will like it.  Hubby, El Cubano, did.  And other persons have too.  I love chestnut spread, they used to sell it in a tube, like a toothpaste tube but smaller.  I would eat it just like that. J. might remember our recess breaks and my snacks?  This and condensed milk.  Hi Sugar-rush!

Chestnut spread

This recipe makes me nostagic of those years, those people I  baked it for.  The taste brings me back in my parent’s kitchen in France.  I sound very sentimental but living far from your family  does that to you.  Thankfully, I found a marvellous hubby, El Cubano, and our mini-superman and mini-princess are perfect.

Now, those pumpkins are the ones I share my nostalgic recipes and create new ones.  They love it and ask for more.  It is the best reward after spending time in my apron!

Chestnut spread cake

About the Chestnust spread: I might not have seen it in every single supermarket but it is quite common in the aisle of jams and chocolate spread.  Or, you can go to France to pick some up and do your Ardéchois.

Chestnut cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 cake of 8 x 8

Ingredients

  • - 2 large eggs
  • - 1/2 a cup of butter
  • - 1 cup of chestnut spread
  • - 20 cl of milk
  • - 1 cup of flour
  • - 1 teaspoon of baking powder

Instructions

  1. - In a bowl, put the wet ingredients: eggs, butter previously melted, the chestnut spread and milk. Mix well.
  2. - Add progressively the flour and the baking powder, mix until smooth.
  3. - Pour the mixture in an oven dish,previously buttered if necessary.
  4. - Bake in the oven at 385F for 30-35 minutes or when the tip of your knife comes out dry when you pick your cake.
http://bonappeteat.ca/2015/03/30/chestnut-cake/

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Desserts and cookies

Rustic chocolate pear tart

By on February 2, 2015

Or shall I call it Poire Belle-Hélène tart?  You see, a Poire Belle Hélène is a pear served with vanilla ice cream and chocolate syrup.  Sounds good, eh?  Well, I am offering it to you in a slice!

Chocolate pear tart

That’s the decadent dessert that you want to end your dinner.  This recipe is a small batch. It’s perfect for a romantic dinner for 2 or in our case it was 2 adult sizes and 2 small ones for the kids.  Score!

You need it in your life now!  It has the comforting chocolate, the juicy pears and a flacky chocolate crust, does life get any better than that when you take a bite of it?  Probably not!

Chocolate pear tart

On top of those pears, there is some white chocolate and then some shaved dark chocolate.

Sometimes, in life, this gets rocky and you have some ups and downs and I am part of those people who eat their emotions and need comfort in my plate.  Mostly sweet but I also love savory-feel-better-dishes.

I always talk about me.  Well, I know it’s my blog but I’m wondering.  You, how are you?  Are you in need of my tart?  Since we ate it all (oops sorry), please spend some time in the kitchen, which by the way is therapeutic and enjoy dessert!

Chocolate pear tart Pssst!  Also, save, pin, bookmark this recipe for Valentine’s Day.  You better half will love you more for it!

Rustic chocolate pear tart

Yield: 2 love birds

Serving Size: A small 3 inch tart pan

Ingredients

    For the crust:
  • - 1/4 a cup of soft butter
  • - 3/4 cup of flour
  • - 2 teaspoon of cocoa powder
  • - 30 ml of milk
  • For the filling;
  • - 2 pears, medium sized, in cube
  • - 1/4 of white chocolate chips
  • - Some shaved dark chocolate to taste

Instructions

  1. Mix the butter, the flour and cocoa powder together until it is crumbly. Add the milk at once and mix gently to form a bowl of dough. Don’t over-work it, just enough so all the crumbs are all picked up. Roll it (add a little bit of flour to prevent from sticking but very little) and place onto a pie plate.
  2. Place the pears on top.
  3. Bake in the oven for 20-25 minutes at 375F.
  4. Put the white chocolate chips in a ramekin with a table spoon of water and melt it in the microwave and drizzle it on your tart.
  5. Allow to cool down and place the shaved chocolate for presentation

Notes

I used my veggie peeler to shave the chocolate!

http://bonappeteat.ca/2015/02/02/rustic-chocolate-pear-tart/

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Desserts and cookies

French Galette des rois

By on January 6, 2015

Because we don’t eat and indulge enough during the holidays, here’s an excuse for you to eat some more today, on January 6.  It’s a French tradition, la Galette des rois, or Kings’ cake, is eaten on Epiphany Day.

Galette des rois

No need to twist your arm to eat it, I promise.  It’s just amazingly good stuff.  A nicely golden puff pastry filled up with a frangipane.   Frangipane is a filling made with almond, it also has butter and sugar.  Admit it, you can’t go wrong.

La galette des rois is the reason you need to push your new year resolution to later.  How can you resist that buttery pie?

Galette des rois

Speaking of which, I am not a big believer in New Year resolutions, why do people feel like a resolution should be taken on a new year, new month or a new week? I know that there is this sense of clean slate but I kinda of think I can be on a Tuesday, 14 of the month, in March? or July? Why not?

Regardless, El Cubano decide to get healthier since he tends to be the picky eater of the house and started exercising.  So to encourage him, while he exercises downstairs, I do cardio upstairs.  The kids love it, they jump for 30 minutes.  Let’s see how long we last!

Galette des rois

Back to this Kings’s cake, I took a few pictures along the preparation.  I don’t do it ofter but I’ll try to do this more.  I do like to see it on other blogs so…

First, some little hands helped me rolling down the dough.  My Princess was too cute!  If you follow me on Instagram, you’ll recognize those little colored fingernails, just like Maman.

Galette des rois the making

Galette des rois, the making

I don’t mean to put the fault on my daughter (kinda :)), I meant to make nice decoration, French bakery like but she kept call me and grabing my arm.  Doesn’t matter, this did not alter the taste!

She’s been my little assistant lately and quality controller!

galette des rois the making

Please do join this French tradition!   Normally, in France, a mini charm would be hidden in the filling and the person getting it (without breaking a tooth) would be king or queen for the day.

How wonderful are we, French people? 🙂

 

French Galette des rois

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 8 small pies

Serving Size: 5 inches diameter

Ingredients

  • - 400g of puff pastry
  • - 1 cup of butter
  • - 1/4 of a cup of brown sugar
  • - 1/4 of a cup of white sugar
  • - 1 and 1/4 cup of ground of almond
  • - 2 eggs
  • - 1 egg yolk for the dough.
  • -

Instructions

  1. - Roll down the puff pastries and make 5'' circles (I used a bowl), You should be to make 16 circles for 8 small pies.
  2. - In a pot, melt the butter.
  3. - In a bowl, put the sugars, the ground almond and mix. Pour the melted butter on it and whisk.
  4. - Add the eggs one by one. You now have your frangipane.
  5. - On 8 dough-circle, pour some frangipane, equally on all the dough.
  6. - Cover the 8 pies with the other 8 circles you had left. Using a fork, press the borders to seal the pies.
  7. - Take your egg yolk and with a brush, spread some of all the tops of the pies.
  8. - Place in the oven at 380F for 20 minutes.

Notes

I used a whole box of puff pastry of Tenderflake for this recipe (http://www.tenderflake.ca/en/Products/Tenderflake/Pages/PuffPastry.aspx)

http://bonappeteat.ca/2015/01/06/french-galette-des-rois/

Galette des rois

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