VEGAN LEMON SCONES

 Hello fiends! lemon lover here 🍋 ...

I love all LEMON, so I decided to experiment with a recipe in which I failed but won at the same time. WHY? well, at the beginning I wanted to do flat lemon cookies but I ended with scones as an unexpected result and I could not be more happy as they turned out absolutely delicious!

So I thought to share this with you.

INGREDIENTS FOR THE DOUGH:

-1 3/4 Cup of all purpose flour

-1/2 teaspoon of baking soda 

-1/4 teaspoon of salt

1/2 cup of unsalted vegan butter

3/4 cup of granulated sugar, I used turbinado

1/2  to 1 lemon

1 teaspoon of lemon zest

1 tbs of cornstarch

3 tbs of water.

1/2 tbs of baking powder

INSTRUCTIONS:

In a medium bowl whisk flour, baking soda, salt and baking powder and set aside.

In a small bowl mix 1 tbs of cornstarch and 3 tablespoons of water.

In another small bowl, melt the butter a just a little bit in the microwave and with a fork mix well with the sugar, if you are using turbinado sugar, this will not look homogenous or well mixed and that is perfect. Add the cornstarch and the lemon juice, I used the half of a lemon but you can use a whole lemon for extra flavor, finally add the lemon zest and combine. Set a side.

Add to the flour mix the liquid ingredients and combine with a spatula, then with your hands to start kneading. you can add a little bit more of water if needed, we need a good dough consistency enough to play and make balls.

Knead about 10 minutes till the dough be soft, transfer the dough to a bowl and cover it lightly and place it in the refrigerator for 1 hour.

BAKING THE SCONES:  

Once you dough is ready, preheat the oven 350F, prepare your baking surface with baking paper or foil previously sprayed with avocado oil, you can use your favorite,

Take the dough and cut in half, now cut those halves till get approximately 10 pieces, work with each one and roll into balls, flatten a little bit. Place the scones onto the baking surface taking care they are not together as they can spread a little.

Bake the scones for 10-12 minutes (yes! they are fast.)

Remove the scones from the oven and allow them to cool.

FROSTING AND DECOR.

You can eat then just without nothing, add melted chocolate, or any other topping.

I have used the same icing that it's used for cinnamon rolls and made some drips on top.

Also I have collected and washed flowers and herbs from my garden (roses, violets, dandelions, clovers and hibiscus) to stick them to the icing, the look beautiful and taste phenomenal!

Store in a dry and room temperature place.

Enjoy!

CARROT CAKE WITH CHEESE PIE

 Hello people! Today I want to share a delicious recipe in which I was experimenting and turned out amazing!.

I made CARROT CAKE WITH CHEESECAKE FILLING This is not vegan as most of my content as contains eggs and dairy products,

Ok, lets start!

INGREDIENTS:

FOR THE CARROT CAKE...

-1 box of carrot cake mix any brand

-1 can of evaporated milk 12 oz.

- A pinch of baking powder

- A pinch of cinnamon and nut meg powder

-3 eggs

-1/3 cup of melted butter 

-1 cup of shredded carrots

-1/2 cup of chopped fresh pine apple

-1/2 cup of chopped pecans

-1/3 cup of chopped almonds

-8'' round mold or other suitable for the cake

-Coconut or avocado oil to spray on the mold

-1 bottle of cream cheese flavored icing any brand 

INSTRUCTIONS:

Preheat the oven at 350F.

Put the carrot cake mix inside a bowl, add the baking powder, cinnamon and nutmeg and mix all with a spoon.

Add 3 eggs, the evaporated milk, melted butter and mix with a mixer machine till have all blended. Once you have it ready add the carrots, the pineapple, almonds and pecans but save a little to decorate the top.

With a spatula or big spoon, mix all again slowly to incorporate the texture.

Now place it into a baking mold previously covered with the oil, I have a 8' round mold and bake at 350F for 30 to 35 minutes or till a pick looks dry once you pinch the cake.

Let the cake cool before removing it from the mold.

Once the cake it's off the mold and cool, cut carefully into halves

INGREDIENTS FOR THE CHEESECAKE:

-2 big packages of cream cheese 8 oz each block, room temperature

-1 spoon of vanilla

-2 eggs 

-1 cup of granulated sugar, I have used turbinado 

-The juice of 1/2 lemon. 

-Same mold already cleaned 

- Waxed paper

INSTRUCTIONS:

In a bowl, mix the cream cheese with the sugar using a mixer machine, then add the eggs, vanilla and lemon juice.

Once you have a homogenous mix, cut the waxed paper to fit the bottom of your mold, and spray some oil to the walls of your mold.

Add the mix to the mold and bake for 40-45 minutes or till a pick looks dry after sticking into the pie.

Once your pie it's ready, let it cool and put it on the fridge will gets cold enough to remove it carefully from the mold.

Remove the pie and place it between the cakes evenly, now you have the cheese cake between the halves of cake.

Cover the cake with the cream cheese icing and decorate with almonds and pecans.

Your cake it's ready, enjoy with a cup of lemon tea because it goes perfect!

ST. PATRICK'S CLOVER JELLO PIE

 Hello everyone!

I want to share a pie that I have been eating since I was teen.

I love to celebrate St. Patrick's but more focused in the magic, fairies and other beings .This is super easy peasy and you can customize it to make it prettier!, so here the recipe.

IGREDIENTS:

-1 box of jello, lemon flavor to keep the green color. 170g.

-1 cup of hot water

-1 can of evaporated milk, 12 oz.

-1 pie crust 8 to 10 inches.

-For decoration: fresh clovers or edible flowers

INSTRUCTIONS:

-Add 1 cup of boiling water to a mixing bowl, then add the jello powder and mix it very well till gets disolved, then add the can of evaporated milk and mix again.

-Add this mixture to your pie crust carefully to avoid spilling it., then you can decorate with edible clovers or flowers.

-Refrigerate for 2 hours and serve.

Enjoy!

Happy magic day!

HEALTHY 100% COCOA CUPS

HELLO! 

Do you want to enjoy healthy and delicious chocolate easy to make?

Then this is the perfect recipe!

You will need:

-Tray for cupcakes 

-Paper cupcake containers

-3 cocoa bars 100% chocolate, any brand

-1 cup of a mix with granola, seeds and dried fruit if you wish

 

INSTRUCTIONS:

-Preheat the oven 350 degrees

-Place the paper containers in the cupcake try, I made 12.

-Melt the chocolate in the oven for 3-5 minutes till the chocolate has melted (keep an eye on this as they can be melted faster)

-Remove the tray from the oven and carefully add part of the mix to each cupcake,  I have added about 1 tb. to each one.

-Let them cool and place them into the fridge for 30 minutes still in the metallic tray

-Once ready remove the metallic tray and you can demold the chocolate

-ENJOY!