Blackberry Almond Sponge Cake

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

Are you enjoying the Summer berries? It feels like each week a new sort of berries is ripe and ready to be eaten or turned into delicious dishes and desserts. Right now, we’re drowning in blackberries.

The forests are full of those tiny sweet and tart berries. I love using blackberries in desserts because they add some tartness and therefore make the dessert taste fresh and not too sweet.

I realize I’ve never posted a berry sponge cake like this here yet, but I actually make this kind of cake all the time, probably more than any other. Why? Mostly because they are so easy and quick. If there are friends coming over and I have to bake in the last minute it’s either something like this or some brownies. And the simple desserts usually end up being the ones that people like the most.

So don’t get scared because there’s cake in the name of this recipe. It’s foolproof, I promise!

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

I just remembered I haven’t talked about what’s happening in my life for a while. Lots of photography work and some vacations in between 🙂 I had my first wedding photography gig this past Saturday and I really enjoyed it, especially because everyone was amazing and so nice. I found myself forgetting that I’m actually working sometimes.

And now I have 3000 photos to go through and find the best of the best. The worst part of being a photographer, in my opinion, is culling… omg, I hate it, but it needs to be done.

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

If you have any berries growing right now, not only blackberries, you can use them in this sponge cake. Please let me know if you do!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Blackberry Almond Sponge Cake

Course Dessert
Keyword blackberries, cake, sponge cake, summer berry cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Author Anja Burgar

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup almond flour
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup yogurt
  • 1/2 cup sunflower oil
  • zest of one orange
  • 3 tsp baking powder
  • 150 g blackberries (about 1 1/2 cup)

Instructions

  1. Preheat the oven to 175°C (350°F).

  2. Mix all-purpose flour, almond flour and baking powder in a bowl.

  3. Whip the eggs and sugar in a stand mixer on high speed for about 1 minute, then add yogurt and mix until well incorporated.

  4. Add oil and orange zest and continue mixing until the oil is well incorporated.

  5. Set the mixer to medium speed and add the flour mixture one tablespoon at a time until you have a uniform smooth batter.

  6. Line a 23cm (9 inch) cake tin with baking paper or alternatively brush the inside of the tin with softened butter.

  7. Pour the batter in the tin and top with blackberries.

  8. Bake in the preheated oven for 35-40 minutes or until the toothpick comes out clean.

  9. Leave to cool in the tin before taking the cake out.

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

Balsamic Strawberry Yogurt Cupcakes

Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!

Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!

Hey guys! I’m ready. For strawberry season!

Okay, I’ve been ready for months, but it’s finally a week or two away. Do you already have strawberries where you live?

The ones in our garden are just starting to grow the little green strawberries so we won’t have them for a while, but there’s a plantation right out of town where they grow the most delicious strawberries. I’m stalking their Facebook page so I can go there immediately. I know, crazy!

Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!
Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!
Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!

I’ve created this recipe a while ago for a magazine I was featured in and I’m so happy that I’m sharing it with you today. These are strawberry yogurt cupcakes with whipped cream and balsamic strawberries on top. They have a delicious little surprise in the middles also. A yummy dollop of strawberry jam.

When it comes to cupcakes, I don’t like heavy frostings like buttercream. Whipped cream or cream cheese is what I love most. To be honest, I usually make them without frosting anyway, but strawberries need cream. These are the two thing I think go oh so great together.

So, why did I choose yogurt. When it comes to dessert, I like them fresh and just a tiny bit acidic. I think it adds to the flavor and makes it a lighter dessert in general. Yogurt is in my opinion one of the best ingredients that adds such nice flavor and freshness to desserts.

Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!
Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!

If you’ve been following me, you know I love recipes that are easy but look like million dollars. I mean, just look at how elegant this looks. And trust me, it doesn’t take any special skill to make them. These strawberry yogurt cupcakes are so simple and I’m pretty sure you won’t be able to stop eating them. Guilty! I ate A LOT 😀

If you haven’t tried it yet, I have another delicious strawberry recipe. They are my favorite Roasted Strawberry Rhubarb Crêpes.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Balsamic Strawberry Yogurt Cupcakes

Course Dessert, Snack
Keyword cake, cupcakes, strawberry cupcakes
Prep Time 30 minutes
Cook Time 25 minutes
Decorating Time 5 minutes
Total Time 1 hour
Servings 8 cupcakes
Author Anja Burgar

Ingredients

Cupcakes

  • 1 1/2 cup all-purpose flour
  • 2/3 cup sugar
  • 2 large eggs
  • 1/4 cup sunflower oil
  • 2/3 cup plain yogurt
  • zest of 1/2 lemon
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3/4 tsp vanilla seeds
  • 1 TBSP lemon juice

Balsamic Strawberries

  • 4 strawberries greens removed and cut into quarters lengthwise
  • 1/2 tsp white balsamic vinegar
  • 1/2 tsp honey

Other Ingredients

  • 1/2 cup whipping cream
  • 1/2 tsp icing sugar
  • 3 TBSP strawberry jam

Instructions

Balsamic Strawberries

  1. Place strawberries in a small bowl. Drizzle with balsamic vinegar and honey. Mix well and leave to rest in the fridge for 30 minutes.

Cupcakes

  1. Preheat the oven to 170°C (340°F) and prepare a muffin tin with liners

  2. In a large bowl, whisk together the flour, baking soda, baking powder, and vanilla seeds. Set aside.

  3. In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sugar until light and fluffy. Add yogurt, sunflower oil, lemon juice, and lemon zest and mix on medium speed to combine all ingredients. Reduce the speed to low and add the flour mixture one spoon at a time.

  4. Fill the muffin tins to ¾ volume and bake for 20-25 minutes or until a toothpick comes out clean.

  5. Once the cupcakes are cooled to room temperature, use a knife or a round piping tip to cut a 2-3 cm deep hole in the middle of the cupcakes. Drizzle some of the liquid from the balsamic strawberries into the holes, then fill them with strawberry jam.

  6. In a bowl, whisk whipping cream and icing sugar until firm.

  7. Frost the cupcakes with whipped cream. Top them with 2 strawberry quarters each and drizzle with the remaining liquid from strawberries.

Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!

Roasted Orange Chicken

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Hello guys! I have an exciting new recipe

A lot of people have told me lately that they look for quick lunch and dinner recipes that are healthy as well. I always loved anything roasted, more so lately with my son keeping me busy. Anything that can be prepared in advance and doesn’t take a lot of my time is super handy.

I made this roasted orange chicken last week and I love how it turned out. I need to make something quickly with a few ingredients I had in the fridge. You really don’t need a lot of fancy ingredients to make a fancy meal. Doesn’t this look fancy? Trust me, no fancy ingredients were added. Oranges are the not-so-secret ingredients that add such a nice color and make it looks like you worked your but for the meal 🙂

The marinade ends up making the most delicious sauce and adds so much flavor to he chicken. Wanna know the best part? I took me less than 10 minutes to prepare before tossing into the oven and relaxing!

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

The whole family was sick the past month and a half. It’s been only a few days since we’re actually all okay and we’re hoping it ended. There’s nothing less fun but being home with a sick kid or being sick yourself or even worst both of you sick. We weren’t able to go out for more than a few minutes a day and we were FREAKING OUT!

We were drinking lots of elderflower turmeric tea and eating a ton of soup! And finally got better… fingers crossed.

To be honest, a lot of the time I wasn’t even able to cook anything even slightly decent. Thank god for my mum, we were crashing her lunches a lot. Parents rock, right? I hope my son says that about me some day!

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Roasted Orange Chicken

Course Main Course
Keyword chicken, roasted chicken, roasted potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Author Anja Burgar

Ingredients

  • 500 g chicken thighs (approx. 2 chicken thighs)
  • 400 g young potatoes
  • 1 orange cut in slices
  • 1 whole garlic bulb
  • 1/2 TBSP soy sauce
  • 2 TBSP freshely squeezed orange juice
  • 1 tsp ground garlic
  • 1/4 tsp crushed black pepper
  • 1/4 tsp cayenne pepper
  • 2 TBSP olive oil
  • salt to taste
  • 10 thyme springs

Instructions

  1. Preheat the oven to 190 °C.

  2. Combine together soy sauce, orange juice, ground garlic, crushed black pepper, cayenne pepper, and 1 TBSP olive oil. Pour over the chicken thighs and let sit until you prepare the potatoes.

  3. Cut potatoes in 2 cm chunks and drizzle with 1 TBSP olive oil and add salt to taste. Mix well.

  4. Place potatoes in a baking tray and add chicken thighs skin side up. Add orange slices and thyme springs.

  5. Roast in the preheated oven for 50 minutes.

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that’s made with little effort in only 15 minutes.

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

I can’t believe tomorrow’s Christmas already. Hasn’t December just begun??

I had plans to do some thorough house cleaning plus some more baking and decorating, but my son’s been home all week long with a cold and an ear infection. Although I can do some cleaning with him around and helping, there’s just no way I can do it in detail. Still, it was fun having him at home, we haven’t had the whole day to ourselves since he started kindergarten.

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.
These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

We’re making plans what to eat during holidays. Me and my husband are huge fans of Mexican food. So I’ve made a recipe for chicken enchiladas with a homemade enchilada sauce. The recipe is very easy! We usually end up making too many so we eat them again next day for breakfast. Okay, I admit, maybe we make too many on purpose 😛

We have a favorite Mexican restaurant and we used to only order beef enchiladas there. We’re crazy about beef! Then one evening we decided to try chicken enchiladas. I guess we always order them with chicken ever since. They use cabbage in the filling and it just goes so well with chicken and the tomato sauce. So that was the inspiration behind this recipe.

For the filling you can use leftover chicken, because we all know big Christmas dinners leave us with a ton of leftovers. I hate throwing food away and love recipes that transform those into something very delicious.

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.
These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

I hope you are having wonderful holidays and I wish you peaceful and loving moments with the ones you love!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

The BEST chicken enchiladas, hearty but full of veggies!

Course Main Course
Cuisine Mexican
Keyword chicken enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

Chicken enchiladas

  • 8 corn tortillas (20cm/8inch)
  • 1 cooked and chopped chicken breast (leftovers can be used)
  • 1/4 cabbage head
  • 1 carrot
  • 1 red bell pepper
  • 1 onion
  • 2 cloves garlic
  • 400 g mozzarella (shredded)
  • 1/3 cup pomegranate arils
  • 1 lime
  • 1 avocado (cut into thin slices)
  • chopped coriander

Homemade Enchilada Sauce

  • 800 g canned tomatoes
  • 1/2 cup pomegranate juice (or cranberry juice)
  • juice of half a lime
  • 1 TBSP peanut butter
  • 2 cloves garlic
  • 2 bay leaves
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 fresh chilli
  • salt and pepper to taste

Instructions

Homemade Enchilada Sauce

  1. Preheat the oven to 180°C.

  2. Place all ingredients in a pot and bring to a boil. Let simmer for 10-15 minutes or until it thickens a bit.

  3. Use a blender to make a smooth sauce.

Chicken enchiladas

  1. Thinly slice cabbage and onions. Cut red bell pepper in small chunks and grate carrots. 

  2. In a skillet sauté onions, cabbage, carrots, and red bell peppers. When they soften add garlic and sauté for another minute.

  3. Place the sauteed vegetables in a big bowl and add shredded chicken breast, half of the shredded mozzarella and 1/3 of enchilada sauce (or more if the mixture seems too dry). Mix well and divide into eight parts. Use each part to fill one tortilla and roll them o keep all ingredients inside.

  4. Add 1/3 of enchilada sauce to the bottom of the baking pan. Place rolled tortillas on top and pour the remaining 1/3 of enchilada sauce over the tortillas. Add the other half of mozzarella on top and bake for 15 minutes or until the cheese is golden.

  5. Use pomegranate arils, avocado, lime and coriander as garnish. Serve warm.

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

Mini Lemon Balm Rhubarb Bundt Cakes

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Folks, it’s officially summer! We’ve been having unbelievably sunny and hot weather for weeks so it feels like it’s already mid-summer. I’m keeping myself cool with loads of strawberry drinks like roasted peach and strawberry fizz and strawberry vanilla iced tea. Thank god for our garden, producing all those delicious fruits. And thank god for the mini rhubarb bundt cakes. They make these hot June days so much easier!

I’m spending so much time outside in the shade with my little baby. I love dressing him in the cute summer clothes and seing his bare feet. I could eat them up! He’s growing so fast, I can hardly keep up. He’s becoming more aware of the world and things around him, giving us the most precios smiles and giggles. I could watch those all day long.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats. Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats. Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Okay, back to the recipe.

I swear guys, these mini bundt cakes are incredibly tender and light. Rhubarb gives them such a nice sour note and the lemon balm makes them deliciously citrusy. I added a lemon drizzle to make those flavors stand out even more and make it super light and refreshing. They are my new summer crush. Sorry hubby, you’ll just have to deal 😛 

The recipe is not a dense sponge recipe like for a regular bundt cake. It is more of a cupcake type of sponge. I should maybe call them cupcakes, but I love my new mini bundt cake molds which my mum gave me, that I just had to use those for the shoot. Call them cupcakes if you want 🙂

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

I feel like I’m being real brief these past few posts. I’m still ajusting to the fact that my free time is pretty scarce these days. 

I hope you all have the best start of the summer!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Mini Lemon Balm Rhubarb Bundt Cakes

Servings 12 cakes

Ingredients

Sponge

  • 2 cups all-purpose flour (250g)
  • 1 cup sugar (120g)
  • 2 eggs
  • 1/4 cup sunflour seed oil
  • 200 ml plain yogurt
  • 1 tsp vanilla seeds
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 sachet baking powder (12g)
  • 1/2 cup lemon balm finely chopped
  • 150 g rhubarb finely chopped

Lemon Drizzle

  • 1 1/2 cup icing sugar
  • 2 TBSP lemon juice
  • 1/2 cup lemon balm roughly chopped

Instructions

Sponge

  1. Preheat the oven to 170°C. Lightly grease mini bundt cake molds. I used 12 80ml bundt cake molds.

  2. In a stand mixer beat together sugar, eggs and oil.

  3. In a bowl mix flour, vanilla seeds, ground ginger, ground cinnamon and baking powder.

  4. Add flour mix to the egg mixture spoon by spoon.

  5. Add yogurt, chopped lemon balm and mix until the mixture is smooth and even.

  6. Add rhubarb and use a spatula or a big spoon to mix it in.

  7. Use an ice cream scoop to fill the molds to about 3/4 full.

  8. Bake in the preheated oven for about 25 minutes, until the toothpick comes out clean. Let cool in the molds

Lemon Drizzle

  1. In a mortar bash the lemon balm with 1 TBSP of lemon juice to get out as much lemon balm juice as you can. Use a fine sieve or gauze to squeeze out the liquid. Discard the solids.

  2. Add 1 TBSP lemon juice and the lemon balm liquid to the icing sugar and whisk until smooth.

Decoration

  1. When bundt cakes are cooled to room temperature, remove them from molds and decorate with lemon drizzle.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Pumpkin Cupcakes with Cashew Cream Cheese Frosting

Looking forward to spring but also looking back to autumn with these moist pumpkin cupcakes topped with cream cheese frosting made of cashews. 

Pumpkin Cupcakes With Cashew Cream Cheese Frosting

Aaaah cupcakes!

And pumpkin!

And frosting!

… And crumbs!

I’m doing a second pumpkin recipe in a row. That’s because I had a big pumpkin waiting for me in the basement. My relatives from Croatia gave it to me to try it out. It is a big pumpkin with a blue-ish skin and a deep yellow-orange sweet meat. They call it Turkinja in Croatia. I’m a sucker for pumpkins with very sweet meat, so this one is going to the top of my list, right next to hokkaido pumpkin.

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

We’re having pretty depressing days here. Like, really depressing. And these pretty pumpkin cupcakes are all gone. So I’ll be testing some new dessert recipes today, to cheer myself up. If you’re feeling down I suggest you start baking immediately!

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

You’ll notice that I’m separating eggs, whipping eggwhites and adding them at the end. I’ve been using this technique for a long time now. The basic cupcake recipe has been handed down to me by my mother in law. An it has never failed me.

I’m a mess sometimes. I forget key ingredients so often. Unsalted bread is a constant at our house. Not to mention the cupcakes! I’ve made them without oil and even without baking soda. But since I’m whisking the eggwhites separately, this doesn’t really seem to be such a big a problem. They rise a bit more with the baking soda, but it’s not a drastic change.

If you prefer the easier version (wet ingredients together, dry ingredients together, no eggwhite whisking), do it! I haven’t done it, but I’m pretty sure it will turn out just fine. Let me know if you try that.

Use Your Noodles - Pumpkin Cupcakes With Cashew Cream Cheese Frostin

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Pumpkin Cupcakes with Cashew Cream Cheese Frosting
Yields 12
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
PUMPKIN CUPCAKES
  1. 2 cups whole grain spelt flour
  2. 1 tsp baking soda
  3. 4 tsp ground cinnamon
  4. 1 tsp ground ginger
  5. 1 tsp allspice
  6. 1 tsp ground cloves
  7. 1/2 tsp ground nutmeg
  8. 4 eggs
  9. 2/3 cups sugar
  10. 1/2 cup sunflower oil
  11. 2 cups pumpkin puree
  12. 2 TBSP lemon juice
  13. pinch of salt
FROSTING
  1. 2 cups pre-soaked cashews (at least 5 hours)
  2. juice of 2 lemons
  3. 1/2 tsp salt
  4. 6 TBSP honey
  5. 1-2 TBSP water
TOPPINGS
  1. pumpkin seeds
  2. lemon zest
Instructions
  1. Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and nutmeg using a whisk.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, sugar and sunflower oil on a medium speed until well combined.
  4. Add pumpkin puree and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until it is stiff.
  7. Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
  8. Divide the batter among 12 paper lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. To make the frosting, take cashews, lemon juice, salt and honey and blend in a blender until it has a smooth cream like texture. If necessary add 1 or 2 tablespoons of water.
  12. When the cupcakes have cooled completely frost them with the cashew cream cheese frosting and top with pumpkin seeds and lemon zest.
Notes
  1. The smoothness of the frosting will actually depend on the quality of the blender you have. My blender is not top quality, so it's quite difficult getting a perfect smooth frosting
Use Your Noodles https://www.useyournoodles.eu/
Also try this delicious pumpkin recipe:

Mini Pumpkin Pizzas

Pumpkin Cupcakes With Cashew Cream Cheese Frostin


PRINT THIS RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

(Right click – Open image in new tab)

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

 

Coffee Pudding – Not a typical one!

This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!

Vegan Coffee Pudding

I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.

It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!

Vegan Coffee Pudding

My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick.  No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.

Vegan Coffee Pudding

I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake? 

Now let’s get down to business!


Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Coffee Pudding
Serves 2
It takes 60 min for the refrigerated version, that gives a real puddin consistency.
Print
Total Time
5 min
Total Time
5 min
Pudding
  1. 1/2 cups water (cold or room temperature)
  2. 3-4 tsp instant coffee
  3. 1 persimmon (keep in the fridge for an hour or two before making coffee pudding)
  4. 2 bananas (keep in the fridge for an hour or two before making coffee pudding)
  5. 3 TBSP unsweetened cocoa powder
Toppings
  1. persimmon slices or chunks
  2. cocoa nibs
  3. coconut shavings
  4. pomegranate seeds
Instructions
  1. Dissolve the coffee in the water. Don't worry if it doesn't dissolve completely.
  2. Chop persimons and bananas into chunks and put them in the blender.
  3. Add cocoa powder and coffee and mix until it is smooth.
  4. Serve in a bowl and top with your favourite toppings.
  5. Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the yelly-like consistency.
Notes
  1. The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That's also super delicious.
  2. The dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
  3. You can use any kind of persimmon. I'm using a firm vanilla persimmon, but you can use the gooey hachiya too, just make sure it's ripe enough.
Use Your Noodles https://www.useyournoodles.eu/

 

Use Your Noodles - Coffee Pudding

Curried Squash Kebabs

These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.

IMG_6420 (Custom)

Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.

Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.

Curried Squash KebabsCurried Squash Kebabs

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Curried Squash Kebabs
Serves 4
Print
Total Time
50 min
Total Time
50 min
KEBABS
  1. 2 kg squash (any kind you like)
  2. 4 TBSP olive oil
  3. 2 tsp salt
  4. 8 tsp Hot Spicy Curry Blend
  5. 2 TBSP coarsely chopped cilantro
FISHY COCONUT SAUCE
  1. 1/4 cup coconut milk
  2. 2 TBSP fish sauce
  3. 1 tsp finely chopped cilantro
Instructions
  1. Preheat the oven to 220°C (430 °F).
  2. Peal the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
  3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to realy get that spice in every corner.
  4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
  5. Meanwhile prepare the sauce. Mix all ingredients together in a small bowl.
  6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.
Use Your Noodles https://www.useyournoodles.eu/
IMG_6399 (Custom)