Raspberry Flavored Marshmallow

OZ'S BLOG PICTURE  Let’s make it straight! Marshmallow is not just for kids! and makes you really happy! Regular marshmallows are full of sugar. Even though I like sweets a lot, I don’t want to be near any of them! I want to eat my marshmallow my way which is no refined sugar, grass fed gelatin and I kind play around with any kind of flavor. I made these marshmallows, coconut flavored, vanilla flavored and now raspberry flavored! These marshmallows are fluffy and happy!

I like all the flavors but raspberry is the one that I like the most. That’s why I’d like to share this recipe with you this week!

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Ingredients

  • 4 egg whites
  • 5 tablespoon gelatin
  • 1 teaspoon cream of tartar
  • 2/3 cup powdered swerve
  • 20-25 drops Stevia
  • 1 teaspoon red beet powder (optional)
  • 1 teaspoon raspberry extract
  • 1/2 cup pomegranate juice (cold)
  •  3/4 cup water with 2 tablespoon no sugar cranberry juice concentrate or just pomegranate juice

Line a brownie pan with a parchment paper, put it aside.

Place the gelatin in to a pot and add half cup pomegranate juice, let the gelatin blooms. The gelatin will become firm in just couple of minutes.

Put red beet powder and swerve in to a small bowl and mix them well! Put it aside.

Put the egg white in to the stand mixer bowl, start beating the egg whites when they start foaming add slowly the cream of tartar, swerve and raspberry extract.

Keep beating for a minute or two until it becomes thick soft peaks.

Boil the 3/4 cup of cranberry juice concentrate or pomegranate juice and add this in to the gelatin mixture.

Stir until dissolves. If you still see some lumps briefly boil over the low heat and stir well until they go away. Add Stevia combine well.

Turn the mixer to medium and very slowly pour steady stream of gelatin in to the egg white mixture.

After you pour all the gelatin turn the mixer to high and continue beating until becomes thick and creamy. (3-5 minutes)

Quickly transfer the marshmallow cream in to the pan lined with parchment paper. Place in the refrigerator for 2-3 hours. After that, cut it in cube or desired shapes and enjoy!

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Spinach In Disguise Cake

OZ'S BLOG PICTURE You know me by now, I’m a desperate sweet tooth! I have to have something sweet every day. Of course health of my family and myself is really important as well! If I try to create a new recipe I don’t want to sacrifice the taste but I try to make it on the healthier side as much as I can. This cake is one of them. Everyone thinks that it’s a pistachio cake but spinach is in disguise. I can see your face right now, don’t worry you don’t taste any spinach at all! The cake is like Sponge Cake but the color is green. So delicious and light! While you’re enjoying it makes you feel that you’re doing something right (after all you’re eating some veggies RIGHT! :-)

I love to see faces of my guests when I tell them that it’s a spinach cake!

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Ingredients

  • 3 eggs
  • 1 cup Swerve or maple syrup
  • 2 table spoon Avacado oil
  • 2 table spoon water
  • 2 cup spinach
  • 2 cups almond flour
  • 1/2 cup arrowroot starch
  • 1 table spoon vanilla
  • 1 tea spoon baking powder
  • 1/2 cup shelled pistachios

Preheat oven at 350 degrees. Cut a parchment paper size of your cake pan. Put it aside.

In a small food processor, pulse all pistachios till they’re finely crumbled. Put it aside.

In the same food processor put all spinach, water and oil blend them well and put it aside as well.

In a large bowl whisk 3 eggs and 1 cup swerve until it gets foamy. Add spinach mix and blend them very well. Add almond flour, arrowroot starch and baking powder mix them until completely cooperated. Pour the mixture in a cake pan, bake at 350 F until the center is firm about 25-30 minutes.

When it’s cool cut the cake 2 layers and spread half of the frosting: put the other half of the cake on top of it put all remaining frosting all over the cake. Sprinkle lots of pistachio crumbles on top of it and put it in the refrigerator for a couple hours before serving.

I used my 7 minutes Marshmallow frosting (recipe is coming) but you can use whipped cream or any other frosting you want. You can put some berries or bananas between layers and also you don’t have to make layer cake. You can whip the cream and spread on top of the cake and sprinkle lots of crumbled pistachios.

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Chocolate Mousse

OZ'S BLOG PICTURE I have to have chocolate every day! Sometimes, chocolate cake, chocolate chip cookies, brownies or a couple piece of dark chocolate with my tea or coffee but definitely something chocolate related. I don’t even give up my hot chocolate on a hot summer day! Yeah! I LOVE chocolate that much!

This mousse is so easy to make, no sugar, creamy and so elegant to be served as after dinner dessert.

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Ingredients:

  • 5.5 ounces (150 gram) dark chocolate
  • 3 eggs (separated)
  • 3 tablespoon butter
  • 1/4 cup swerve (or sugar, or any sweetener you like)

Separate the eggs in two different bowls, melt the chocolate on simmering water, add butter and mix them well until butter combine with chocolate completely!

Whip egg whites until foamy with a mixer and gradually add the sugar whipping the whole time until it holds very stiff peaks.
Beat the egg yolks and add them in to chocolate mixture.

Fold in spoonful of the whites into chocolate mixture then pour chocolate into the remaining whites and fold gently until well combined.

Pour the mousse into serving cups, wrap with plastic wrap refrigerate over night or a couple hours. You can put some chopped nuts or coconut flakes as you desire. Enjoy!

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No Bake Cookie Dough Truffles

OZ'S BLOG PICTURE  As you know I’m trying to share easy, quick and healthy recipes here even though we’re just not eating that way all the time! We eat lots of traditional food. Since I made all these traditional cooking and baking for my family I got tired but I still need my “pick me up” dessert. Of course, it has to be quick, easy to make and healthy! Just like this one!

No Bake Cookie Dough Truffles

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Ingredients

  • 2 cups almond flour
  • 1/2 cup swerve (1/4 cup maple syrup if you like)
  • 5 tablespoon butter (melted)
  • 1 teaspoon vanilla
  • 3 ounces of chocolate

Melt the butter in a little bowl. In another bowl, put almond flour and swerve and mix them well. Add melted butter and vanilla, combine them very well. With a little ice cream scoop shape and put them in a plate covered with a plastic wrap. Put in the freezer till you melt the chocolate.

Melt the chocolate and take out your cookie dough balls, drop them in to the chocolate one by one till they’re all covered in chocolate completely. Put them on a plate lined with a parchment paper. You can decorate them with coconut or white chocolate or nuts depending your taste. Put them back in the fridge for about 10 minutes to set. And then you can enjoy them as many as you want!  If you can help it not to eat them all keep them in the refrigerator.

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Pumpkin Muffins

OZ'S BLOG PICTURE It’s officially Fall, it’s officially pumpkin season! Actually I enjoy my pumpkin recipes all year long but I don’t know why do I always think that it tastes better in Fall, even though can pumpkin all the time,make whole apartment smell so yummy and cozy. Maybe that’s why I bake with all these spices all year long. You grab couple of these muffins with your tea and be cozy! I love it! It’s one of my biggest pleasure of life!

Pumpkin Muffins

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Ingredients

  • 1 cup almond butter (creamy) or 1 1/2 cup almond flour
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 teaspoon baking soda
  • 1/2 cup chopped pecan
  • 1 teaspoon vanilla
  • 2 teaspoon pumpkin spice (1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon ginger, 1/4 nutmeg)
  • 1/4 teaspoon sea salt

Preheat the oven at 350, put all the ingredients in a bowl, except chopped pecans,

Line a standard muffin pan with 6 or 7 paper cups

Divide the batter evenly among 6 or 7 muffin cups

Bake at 350 degrees 15 to 20 minutes

Allow them to cool another 15 to 20 minutes before serving, if you like you can make pecan maple glaze on top of the muffin.

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Maple Pecan Glaze

  • 1 cup pecan
  • 1/4 cup maple syrup
  • pinch salt
  • 1 tablespoon coconut butter or butter (optional)

Combine all the ingredients in a blender or in a food processor and blend them till it is smooth and creamy.

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No Bake Frozen Coconut Chocolate Pie

OZ'S BLOG PICTURE Hi Everyone! Finally I’m back!

All my recipes lined up for you, but I didn’t have a chance to post really. My daughter started middle school (big deal! ;-) my husband changed his company (he’s the one behind these blog posts) and I got busy with some unexpected custom orders and of course some new designs!

New York is getting colder all of a sudden! but this pie recipe is timeless to me. Hopefully you’d give it a try and enjoy!

No Bake Frozen Coconut Chocolate Pie

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Ingredients

Crust

  • 2 cups almond flour (I use 1 cup almond and 1 cup hazelnut flour)
  • 2 tablespoon butter (room temperature)
  • 3 tablespoon maple syrup
  • Pinch of salt

Filling

  • 1 can (15 ounces) coconut milk
  • 3 teaspoon gelatin
  • 3/4 cup coconut sugar
  • 1 teaspoon vanilla
  • 2 ounces of unsweetened chocolate
  • Pinch of salt

Line a pie pan with a parchment paper, combine all the crust ingredients in a large bowl and stir well, until turns to dough.

Transfer the dough to the pie pan and use your hands to press dough evenly up to sides of the pan. Dough is very sticky so get your hands wet with water to press out the crust. Set the pan in the freezer to set.

Combine the coconut milk, vanilla, coconut sugar in a sauce pan over medium high and bring the mixture to boil. Stir constantly with a whisk. Reduce the heat to simmer then add chocolate and whisk the mixture till it is smooth. Remove it from the heat and allow to cool about 15 minutes, then sprinkle the gelatin and whisk at the same time to combine. Make sure gelatin dissolves in the mixture. If you want you can use a mixer or a hand blender also.

Remove the pan from the freezer and pour the filling in to the crust. Put it back to freezer for an hour and then transfer it to the fridge for another hour.

As a family we like it frozen way, it’s like ice cream pie.

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Caramel Popcorn

OZ'S BLOG PICTURE My daughter makes us watch “Once Upon A Time” and before we know it we got hooked on to it! Of course, we need to share the excitement with some nice snacks! These days Caramel Popcorn is our family favorite. This Caramel Popcorn is refined sugar free and great way to please your sweet and savory craving. Not to mention unbelievable mouth watering smell in the apartment which makes you happy before even devouring it!

Caramel Popcorn

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Ingredients

  • 1 cup corn kernels
  • 1 cup maple syrup
  • 2 tablespoon butter
  • 1 tablespoon sea salt

You can air pop corn your corn kernels or you can use your pan to pop them with little oil (don’t use butter yet!). After you popped them, put them in a large bowl. Get a non-stick pan on a stove and pour 1 cup maple syrup in it, in medium heat let it boil for a couple minutes. Then add butter and stir a little bit. Boil 30 to 45 seconds. While Caramel is hot, start to drizzle on Pop Corn and mixed them very well, add salt and mix them all again. Try not to touch Caramel sauce while it is hot otherwise you can burn yourself! Use a silicon spatula for mixing the pop corn with caramel because it is easy to clean.

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Baba Ghanoush

OZ'S BLOG PICTURE  The other day we were talking about vegetables and particularly eggplant. We were discussing what kind of dish can be made by using mainly eggplant. Since I’m Mediterranean and we love eggplant we do have lots of delicious recipes to choose from. It’s been a long time that I didn’t make Baba Ghanoush! I thought I should make that and share it with my friends through my blog. It can be a dip or side dish or an appetizer.  The only hard part is roasting the eggplant. Then you’re just adding all those ingredients.

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Ingredients

  • 2 medium size eggplant
  • 4 table spoon tahini
  • 1 lemon juice
  • 3 or 4 cloves garlic
  • 2 or 3 table spoon olive oil
  • 1/2 tea spoon paprika
  • 1 tea spoon or more sea salt

Set your oven on highest (on broil) temperature. Lay an aluminum foil on a baking sheet. Cut the eggplant in half (length wise). Lat them on to the baking sheet. Put it in the broil and roast it till it’s tender. When it’s warm to touch, peel the skin off completely and put it in a bowl. Use your immersion blender to mesh the eggplant to smooth it out. Start adding tahini, olive oil, salt, paprika, lemon juice and mashed garlic. Use immersion blender once again to mix them up and taste it just to make sure it tastes to your taste buds. You can add more garlic or salt etc. I heated up some avacodo oil and some paprika to put on Baba Ghanoush to make it look more appetizing and more tasty! I prefer crackers but you can serve it with pita bread or you can serve as a side dish. Enjoy!

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Peanut Swirl Chocolate Brownie

OZ'S BLOG PICTURE Who doesn’t like brownies? My husband! Somehow my husband doesn’t like brownies! Opposite attractions I guess! :-) Well at least he likes these brownies with a scoop of vanilla ice cream. These brownies are sugar free, gluten free and extremely moist. If you’re like me, sweet and salty together this is your best bet. And these swirls make the brownie looks like an art piece.

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Ingredients

  • 2 ounces of unsweetened chocolate
  • 1/4 cup butter
  • 1 cup almond butter
  • 1/4 cup almond milk
  • 2 eggs
  • 3/4 cup swerve
  • 1/2 cup cacao powder
  • 1 tea spoon baking powder

For Swirls

  • 1/3 cup peanut butter
  • 2 table spoon almond milk

Preheat oven at 350 F. In a microwave safe bowl, put butter and chocolate together and let them melt in microwave or double boiler. Add swerve, cacao to this mixture and mix them well. Add all the remaining ingredients except for swirl ingredients. Mix them well.

Lay a parchment paper on the 8×8 brownie pan. Pour the mixture in to the pan and put it aside. In a little bowl, put peanut butter and almond milk mix them together. Put one table spoon of peanut butter mixture on the top of the brownie mixture about an inch apart than each other. Then with a tooth pick or a fork make swirls the way you like it to be and put in the oven. Bake it about 25 to 35 minutes. When it’s done, put it aside to cool off then slice to serve.

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Tiramisu Cookies and Pearl Crochet Cuff Bracelet

OZ'S BLOG PICTURE Here we go again I’m having another busy week! I know it has been a while that I haven’t put any new jewelry how to. Today I’ll teach you how to make pearl crochet cuff bracelet. It is one of my best sellers but it does take too long to make! Though I have to say when you finish and put it on you’ll see that it’s quite a master piece. It is thick, it looks and feels classy and makes a GREAT gift! As a matter of fact I just received a text message from a friend of customer of mine thanking me for her custom made birthday gift which was the same bracelet in peridot. She made me sooooo happy because she loved it!

These days I’m craving coffee more than ever. Since I don’t have too much time I had to figure out an easy and quick way to satisfy this craving. I know that a cup of coffee itself was not the solution for me. Of course as sweet-tooth I am, I made these cookies with a creamy mascarpone coffee filling. So this is the recipe I used.

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Tiramisu Cookies

  • 1 stick butter (room temperature)
  • 1/2 cup swerve
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 teaspoon baking powder
  • 1 cup cashew flour (you can use almond also)

Filling

  • 4 ounces of Mascarpone Cheese (room temperature)
  • 1 1/2 tablespoon butter (room temperature)
  • 1/2 teaspoon instant espresso powder
  • 1 cup powdered swerve

I make the filling first. I put all ingredients into the bowl except for powdered swerve. Mix them well, and add powdered swerve, combine well. Put it in the refrigerator.

Preheat oven at 350 F. In a bowl put swerve, one egg and butter and mix them well. Add vanilla, baking powder and cashew flour. Combine all ingredients. Put the mixture in to the refrigerator for 10 to 15 minutes. By the time line a parchment paper on a baking sheet. After 10 to 15 minutes take out the dough, with a little ice cream scoop take a scoop of mixture and drop it on the baking sheet 3-4 inches apart than each other.

Put it in to the oven and bake it 7 to 10 minutes. When you take it out of the oven leave them on the baking sheet till they’re cool enough to touch. When it’s cold take two of them, turn them upside down, put the filling on one side of one cookie and put the other cookie on top of it. You can trim the edges as you wish. I used a cookie cutter. You can also dust cocoa powder on top of them. Refrigerate them before you serve.

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Pearl Crochet Cuff Bracelet

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What you need

  • 28 Gauge wire
  • Some pearls
  • Triple sliding clasp
  • 1 Crochet needle
  • Flat nose plier
  • Chain nose plier
  • Wire cutter

Get a long wire and put all the pearls on it. Start with 4 crochet links and make another set of 4 crochet links on top of it without pearls (as shown in the pictures). Now start to put one pearl at a time every single crochet link. Continue doing that till you reach desired size. When you’re done, put sliding lock on one side, fill the gap of the edges of bracelet by adding one pearl at a time with wire. Attach the other sliding lock clasp to the other side of the bracelet and finish it. I know it is complicated and time consuming but when it’s done it’s definitely worth while! If you can’t make it, don’t worry just contact me to order it as it is not available on my website yet!

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