Pumpkin Pie in a Mason Jar

Oct 16, 2020 · 2 Comments

Welcome fall season with this Pumpkin Pie in a Mason Jar recipe. It combines rich pumpkin puree, warm spices like cinnamon and pumpkin pie spice, and creamy evaporated milk. Baked in individual jars, it’s a fun, portable dessert topped with whipped cream, perfect for fall gatherings or cozy treats!

Looking for more desserts to share for Thanksgiving? Try my Pumpkin Spice Latte Cupcakes or my Oreo Pumpkin Cheesecake!

pumpkin pie in mason jars topped with whipped cream

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Substitutions

Dairy-free: Swap the evaporated milk with coconut milk or almond milk for a dairy-free version.
Sugar-free: Use a sugar substitute like stevia or monk fruit to make the dessert sugar-free.

Variations

Serve it alongside a hearty fall meal like roasted meat or a savory soup. The spiced, creamy sweetness of the pumpkin pie complements warm, comforting dishes really well.
Add a graham cracker crust at the base of the mason jars to mimic a pie crust.
Toppings: candied pecans, chocolate shavings, and crushed graham crackers

Storage

If you have leftovers (though I doubt you will!), simply cover the jars with their lids and store them in the fridge for up to 3 days.
When you’re ready to enjoy another jar, you can either eat it cold or warm it up in the microwave for about 30 seconds to 1 minute. Don’t forget to add fresh whipped cream after reheating!

Top Tips

These pie jars can easily be made the day before serving. In fact, I think its flavor is best after being chilled overnight.
If traveling for Thanksgiving, add the jar lids and bring them with you. And right before you serve, add the whipped cream.
If you don't like the messy look of the mason jars, simply take a wet cotton swab or a paper towel and wipe down the inside of the pumpkin jars.
Overfilling the jars: Make sure to leave some space at the top of the jars to prevent the filling from overflowing during baking.
Skipping the cooling process: Let the jars cool completely before adding any toppings. If you add whipped cream while the jars are still hot, it will melt and lose its fluffy texture.

delicious pumpkin pie in mason jars topped with whipped cream

Ingredients

Listed below are all the ingredients you will need:

brown sugar
white sugar
eggs
vanilla extract
pumpkin puree
pumpkin pie spice
ground cinnamon
salt
evaporated milk
half-pint jars
sugar
cinnamon
whipped cream

Instructions

Preheat the oven to 350°F.

In a large bowl, whisk together the sugars and large eggs.

eggs, white sugar and brown sugar together in a large white bowl

Next add vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, salt, and mix until well combined. Then mix in the evaporated milk.

added vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, salt and evaporated milk in the mixture

Pour the mixture into the jars, leaving a small amount of space at the top of each jar and place the jars in a small baking dish and place in the preheated oven.

pumpie pie mixture poured in the mason jars and placed in a small baking dish

Bake for 35 to 40 minutes or until the center, is set and a toothpick inserted into the center comes out clean. Top with whipped cream, cream cheese frosting or chocolate mousse. Enjoy!

baked pumpkin pie in mason jars and topped with whipped cream

FAQ

Can I freeze Pumpkin Pie in a Mason Jar?

Freezing is not recommended because the texture of the pumpkin filling may change. Stick to refrigerating for best results.

What if I don’t have mason jars?

You can use any oven-safe, small glass jars or ramekins as a substitute for mason jars.

Can I use fresh pumpkin instead of canned?

Yes! Just make sure to puree the fresh pumpkin until it’s smooth.

Try more of my favorite pumpkin flavored recipes:

With Thanksgiving around the corner, it's time for your favorite heart-warming foods, family and friends get together.

But with what's happening in the world, Thanksgiving might not be the same for 2020. My family already made the decision to cancel and just celebrate it separately. 🙁

But for those of you who are still able to celebrate, here's a spin on the Thanksgiving classic Pumpkin Pie!

It's perfect for individual servings, can be made ahead of time, and will wow your family and friends: Pumpkin Pie in jars!

Roasted Green Beans and Potatoes

Oct 11, 2020 · Leave a Comment

Try these Perfectly Roasted Potatoes and Green Beans! A simple veggie blend of potatoes and green beans seasoned with delicious garlic and fresh herb blend then roasted to deliciousness!

How to Easy Green Bean Potatoes:

Listed below are all the ingredients you will need:

potatoes
green beans
olive oil
onion
garlic
rosemary
parsley
salt
pepper

Preheat oven to 375 F and soak potatoes and green beans in cold water for about 10 minutes.

In a small bowl, mix oil, onion, garlic, rosemary, parsley, salt, and pepper until well combined, set aside

Next, drain potatoes and green beans then transfer potatoes in a baking dish and pour ⅔ of the oil mixture. Coat potatoes with the oil mixture and bake for 30 minutes uncovered.

With the remaining oil mixture, add it to the green beans and marinate while potatoes are in the oven.

After 30 minutes, remove potatoes from the oven, add the green beans and mix until combined. Be careful not to burn yourself and bake for another 20 minutes uncovered.

After 20 minutes or until potatoes are crispy, remove from oven and serve immediately.

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Roasted Green Beans and Potatoes

Prep Time10

Cook Time50

Servings: 4 servings

Author: Lainey

Ingredients

Instructions

Preheat oven to 375 F
Soak potatoes and green beans in cold water for about 10 minutes.
In a small bowl, mix oil, onion, garlic, rosemary, parsley, salt, and pepper until well combined, set aside.
Next, drain potatoes and green beans then transfer potatoes in a baking dish and pour ⅔ of the oil mixture. Coat potatoes with the oil mixture and bake for 30 minutes uncovered.
With the remaining oil mixture, add it to the green beans and marinate while potatoes are in the oven.
After 30 minutes, remove potatoes from the oven, add the green beans and mix until combined. Be careful not to burn yourself and bake for another 20 minutes uncovered.
After 20 minutes or until potatoes are crispy, remove from oven and serve immediately.

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Notes

*Preferably use red or Yukon Potatoes. If you don’t have that available, use Russet Potatoes.

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Easy Baked Cinnamon Apples

Oct 8, 2020 · Leave a Comment

These super easy Baked Cinnamon Apples are a great way to kick off the Fall season! With only a few ingredients on hand, you're ready to bake a simple, but delicious recipe!

Can't get enough apples? My Apple Pancake Cookies and Apple Pie Cookies are a great afternoon snack! Or for my decadent treat try my 5 Ingredient Apple Dessert or Mini Apple Pie Pops!

How to Easy Baked Cinnamon Apples:

Listed below are all the ingredients you will need:

Granny Smith Apples
cinnamon powder
nutmeg powder
ginger powder
lemon
agave syrup
salt
almonds

Preheat your oven to 350 degrees F.Peel and core apples, then thinly slice apples and transfer to a baking dish:

Add spices, lemon juice, agave syrup, salt, almonds to the baking dish, and toss until everything is combined, making sure to evenly spread the apples.

Cover baking dish with a foil, then bake in the oven for 20 minutes. After 20 minutes, remove foil and bake for additional 15 minutes. Remove from the oven and allow it to cool down.

You're going to love the smell of your house!!

Honestly, it's best to wait to eat it, because you might burn your mouth, but if you can't wait, omg warm tender apples are so delicious with ice cream!

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Print Pin Recipe

Easy Baked Cinnamon Apples

Prep Time10

Cook Time13 17

Keyword: Baked Cinnamon Apples

Servings: 2 servings

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees F.
Peel and core apples, then thinly slice apples and transfer to baking dish.
Add spices, lemon juice, agave syrup, salt, almonds to a 9x6 inch baking dish, and toss until everything is combined, making sure to evenly spread the apples.
Cover baking dish with a foil, then bake in the oven for 20 minutes. After 20 minutes, remove foil and bake for additional 15 minutes.
Remove from the oven and allow it to cool down and serve with ice cream.

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Notes

*optional

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

One Pot Vegetarian Chili

Oct 5, 2020 · 2 Comments

One Pot Vegetarian Chili made with kidney beans, pasta, and corn. This recipe is super flavorful, makes for a delicious vegetarian dinner and great for meal prep!

This was inspired by my other heart warming recipes on this site: Vegan Pumpkin Chili, Vegan Chicken Afritada, Vegan Pho, and Macaroni Soup.

vegan chili topped with vegan cheese in blue bowl

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Ingredients

Listed below are all the ingredients you will need:

olive oil
onion
garlic
chili powder
ground cumin
salt
vegetable broth
strozzapreti pasta
kidney beans
sweet corn
fresh cilantro
can diced tomatoes
tomato purée
agave syrup
vegan cheese

list of one pot chili vegetarian pasta ingredients

See recipe card for quantities.

Instructions

fried onion and garlic then added spices

Heat a large pot with oil on medium heat and fry onion and garlic until tender then add chili powder, cayenne pepper, cumin powder, and salt.

added remaining ingredients except agave and vegan cheese

Add vegetable broth, pasta, kidney beans, corn, cilantro, and diced tomatoes.

Mix until well combined. Bring to a boil then turn the heat to low and cook for 15 minutes.

Stir agave syrup and cook for another 5 or 10 minutes until pasta is al dente. Sprinkle vegan cheese and serve hot.

Substitutions

Pinto Beans: You can use pinto beans instead of kidney beans in your chili for a different texture and taste.
Red Bell Pepper: Try using diced carrots or zucchini instead of red bell pepper to add some color and flavor to your bowl of chili.
Adobo Sauce: Make your chili taste even better by adding a tablespoon of adobo sauce from canned chipotle peppers.

Variations

Gluten-Free Option: If you're gluten-free, you can switch the strozzapreti pasta for gluten-free pasta or quinoa instead.
Dairy-Free Twist: If you're avoiding dairy, you can leave off the cheese and try vegan sour cream or avocado slices instead.

Storage

Fridge: Allow the chili to cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 2 days.
Freezer: To freeze the chili, let it cool completely, then transfer it to freezer-safe containers or resealable bags. It will keep well in the freezer for up to 2-3 months.
Reheating: When ready to enjoy, simply reheat the chili on the stovetop over medium heat or in the microwave until warmed through.

Top Tips

Adding garnishes like grated cheddar cheese, sour cream, sliced or diced avocado, tortilla chips (crumbled if desired), additional cilantro or lime wedges take the chili to the next level!
This recipe is very versatile, feel free to remove the pasta and add more beans like pinto or even black beans!

FAQ

Is chili healthy for a diet?

Chili can be a healthy choice for a diet, especially if it's loaded with veggies, beans, and spices, providing fiber, protein, and essential nutrients.

Is chili better stovetop or crockpot?

Both methods have their perks; stovetop cooking is quicker, while the crockpot allows flavors to develop over time, resulting in a richer taste and tender texture.

What gives chili the best flavor?

The best flavor in chili comes from a combination of spices like chili powder, cumin, and paprika, along with ingredients like onions, garlic, and tomatoes, creating a deliciously complex and hearty dish.

one pot vege Pasta chili in a bowl garnished with vegan cheese and ciliantro

Keto Pumpkin Whoopie Pies with Cream Cheese Filling

Oct 1, 2020 · 2 Comments

Soft and lightly spiced Keto Pumpkin Whoopie Pies with Cream Cheese Filling sandwiched together with a decadent, yet easy to make, pecan frosting! And it's keto-friendly!

For more pumpkin recipes, try this Pumpkin Oreo Cheesecake and this No Yeast Pumpkin Cinnamon Rolls. Or Homemade Vegan Pumpkin Brownie.

3 pumpkin whoopie pies in a white dish surrounded by a bowl of cream cheese and pecans

A whoopie pie is either a cookie, pie, or cake dessert — usually 2 round mound-shaped pieces of a flavored cake with a sweet and creamy filling sandwiched in between.

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Ingredients

Listed below are all the ingredients you will need:

Whoopie Pies:

butter
Swerve Granular Sugar
eggs
vanilla extract
pumpkin puree
baking powder
baking soda
cinnamon
pumpkin spice
salt
almond flour

Pecan Filling:

butter
cream cheese
pecans
Swerve confectionary sugar
vanilla extract

ingredients for pecan cream cheese frosting

Instructions

Whoopie Pies:

Preheat oven to 350 degrees F and line pan with parchment paper or baking mat.

In a large bowl, add the melted butter, sugar, and mix until light and fluffy.

added the eggs and vanilla extract to butter liquid mixture

Next, add in the eggs, vanilla extract and whisk until well combined.

rest of the ingredients added to the same bowl

In the same bowl, mix together the rest of your ingredients.

Combine them well.

pumpkin cookie dough flatten on baking sheet

Using a small cookie scoop, scoop the cookie dough onto a baking sheet and flatten leaving at least 2 inches between each cookie.

Place into oven at 350 fahrenheit

Pecan Filling:

To make the pecan filling, in a large bowl, beat butter and cream cheese until light and fluffy. Then add powdered sugar, vanilla extract and mix until it is smooth.

Finally, add the crushed pecans and mix until just combined.

Assemble:

To assemble, using a cookie scooper, place a dollop of the filling in the center of the flat side of one a cookie.

Place a matching piece of the cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.

whoopie pies being filled with pecan frosting on a cookie sheet

Enjoy within the next same day, or refrigerate any leftover whoopie pies.

Substitutions

Try different spices like ginger or cloves for unique flavors.
Swap Swerve granular sugar with your preferred sweetener.
Use a hand mixer instead of an electric mixer for convenience.
Bake the whoopie pies in batches of 2-3 to save time.
Pipe the dough onto the baking sheet for uniform shapes.
Substitute butter with coconut oil and cream cheese with a dairy-free alternative for a dairy-free option.

Variations

Feel free to get creative with your whoopie pie presentation by adding decorative touches such as sprinkles or chopped nuts on top.

Storage

Store leftover whoopie pies in an airtight container in the refrigerator. They'll stay fresh for 3-4 days. For longer storage, wrap them individually in plastic wrap and freeze them. Thaw in the refrigerator before enjoying again.

3 whoopie pies in a white dish surrounded by cream cheese frosting and sprinkles of pecans

Top Tips

For this recipe, use pure canned pumpkin and not pumpkin pie filling.
Baking time. I like to slightly underbake the cookies to keep them soft, moist, and a little bit dense. If they are overbaked they lose their texture.
Cream Cheese. It's important to soften the cream cheese before making the cream cheese frosting. I found that it won't combine as smoothly and you'll get cream cheese chunks in the frosting. I learned this the hard way.
Make-ahead: Cakes and frosting can be made a day ahead and stored separately in an airtight container. Allow the frosting to warm slightly at room temperature before filling.

FAQ

Is canned pumpkin keto friendly?

Yes, canned pumpkin is generally keto-friendly because it's low carb and high in fiber, but be sure to check the label for added sugars.

Why do my whoopie pies come out flat?

If your whoopie pies come out flat, it could be due to overmixing the batter, not using enough leavening agents, or the oven temperature being too high.

Why do my whoopie pies crack?

Whoopie pies may crack if the batter is too dry or if they're overbaked, causing them to lose moisture and become brittle. Try adjusting the moisture level in the batter and monitoring the baking time closely.

Filipino Vegan Fish Balls

Sep 27, 2020 · 4 Comments

Try these Vegan Fish Balls that are delicious, crunchy, and dipped in a spicy and sweet sauce that will take you back to the streets of the Philippines!

Missing Filipino street food? Try my Vegan Isaw (barbecued oyster mushrooms), Ube Ice Candy (Purple Yams), or my Shakoy (Filipino Donuts)!

vegan fried fish balls on a skewer coated with sweet & sour sauce

What are fish balls?

Fish Balls are popular street food in the Philippines that are usually sold on carts by street vendors who peddle around town. Dipped in a sauce full of bold and fragrant flavors that also can be enjoyed with other street food like kwek kwek.

What are fish balls made of?

It's usually made with fish paste, salt, egg whites, and corn starch. But manufacturers have changed the recipe to save money so it's made more with cheaper ingredients.

Thankfully, it's super easy to make at home, so give them a try!

Top Tips

Press Tofu for Best Texture: Press the tofu to remove excess moisture before using it in the recipe. This helps achieve a firmer texture, making the fish balls hold together better.

Substitutions

Tofu:

Tempeh: For a firmer texture and nutty flavor.
Chickpeas: For a similar texture and protein content.
Seitan: For a chewier, more meat-like texture.

Nori (Seaweed) Sheets:

Dulse Flakes: For a similar sea-like flavor.
Wakame: Another type of seaweed that can be finely chopped and mixed in.
Kelp Granules: For a seaweed flavor with a different texture.

Soy Sauce:

Tamari: For a gluten-free alternative.
Coconut Aminos: For a soy-free, slightly sweeter option.
Miso Paste: Diluted with water for a similar umami flavor.

Breadcrumbs:

Panko: For a lighter, crispier texture.
Crushed Rice Crackers: For a gluten-free option with a crunchy texture.
Ground Oats: For a whole grain, slightly chewy texture.

Cornstarch:

Arrowroot Powder: For a similar thickening effect.
Potato Starch: For a thicker, more substantial texture.
Tapioca Starch: For a slightly chewier texture.

Nutritional Yeast:

Vegan Parmesan: For a similar cheesy, umami flavor.
Ground Cashews: For a nutty, slightly cheesy flavor.
Miso Paste: For an umami boost, though the texture will differ.

Lemon Juice:

Lime Juice: For a similar tangy flavor with a slightly different citrus note.
Apple Cider Vinegar: For acidity with a subtle fruity flavor.
White Wine Vinegar: For a milder acidic flavor.

Garlic Powder:

Fresh Garlic: Minced for a stronger, more pungent flavor.
Onion Powder: For a slightly different but complementary flavor.
Shallot Powder: For a milder, sweeter garlic-like flavor.

Dulse Flakes:

Nori Sheets: Finely chopped for a similar sea-like flavor.
Kelp Granules: For a different type of seaweed flavor.
Wakame: For a similar flavor with a slightly different texture.

Storage

Store vegan fish balls in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until heated through and crispy. Avoid microwaving to maintain their texture.

Ingredients

Listed below are all the ingredients you will need:

Fish Balls:

water
dried seaweed or nori seaweed
all-purpose flour
cornstarch
onion powder
black pepper
rock salt
brown sugar
carrots
green onions
squash
coconut oil

For the sauce:

water
sugar
soy sauce
salt
cornstarch
onion powder
garlic powder
garlic cloves
red onions

Instructions

To make the fish balls:

In a medium bowl, add 2 cups of water, and seaweed and soak until softened, about 10 minutes. Next, remove the seaweed from the water, mince the seaweed, and place it back in the water. If using nori seaweed, mince, then set aside.

seaweed soaking in a glass cup on a white table

In a large bowl, whisk flour, cornstarch, onion powder, black pepper, rock salt, and brown sugar until well combined.

Whisked flour in a glass bowl on white table

Next, gradually add soaked minced seaweed water to the bowl and mix. Then add carrots, green onions, and squash.

Heat a nonstick frying pan over medium heat and add coconut oil.

Using a spoon, scoop and drop spoonfuls of the fishball batter into the pan and cook until it’s golden brown.

dropping a spoonful of fish sauce batter in bubbling oil

almost done fish balls cooking in deep fried oil

Once it’s cooked, remove it from the saucepan, place it on a strainer to remove the excess oil, and place it on a plate and continue cooking until no more fish ball batter.

cooked deep fried fish balls on strainer

To make the sauce:

In a medium bowl, add water, and sugar and mix until the sugar is dissolved. Then add soy sauce, salt, cornstarch, onion powder, and garlic powder, and mix until well combined making sure to remove any lumps.

In a saucepan, add sauce and over medium heat bring the sauce to a boil so the sauce can thicken. Keep an eye on it, so the sauce does not burn. Then add garlic and onions and simmer for a minute then turn off the heat.

cooking the brown sauce to become thicker

Then coat your fish balls and give them a try! You'll love them!

fish balls on a skewer dipped in delicious fish ball sauce

Frequently Asked Questions

Why is it necessary to add seaweed?

Seaweed gives the fishy taste of traditional fish balls.

Looking for more vegan Filipino Recipes? Try these:

Pumpkin Spice Latte Cupcake Recipe

Sep 24, 2020 · 1 Comment

These Pumpkin Spice Latte Cupcake Recipe are perfect for Fall and Thanksgiving! They're loaded with pumpkin, pumpkin pie spice and topped off Pumpkin Spice Coffee Creamer.

Looking for more Pumpkin Dessert Recipes? Try these Vegan Pumpkin Brownies, Pumpkin Chocolate Chip Bread, Pumpkin Ice Cream, and Pumpkin Oatmeal.

pumpkin spice cupcake with coffee frosting on a cutting board

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Substitutions

Dairy-free option: Substitute the butter with a dairy-free margarine and the milk with almond or oat milk. Make sure your coffee creamer is dairy-free too!
Gluten-free variation: Use a gluten-free all-purpose flour blend instead of regular flour.
If you have pumpkin pie filling instead of puree, keep in mind that it’s pre-spiced and sweetened. Reduce the amount of spices and sugar in the recipe to balance the flavor.
Frosting: For a twist, swap the coffee frosting for cream cheese frosting or buttercream frosting. For simpler version, whip whipping cream with a little sugar until stiff peaks form. Use this as a light and airy topping, piped with a pastry bag.

Variations

Extra espresso: For a more intense coffee flavor, you can increase the amount of espresso powder to 3 tablespoons.
Spiced icing: For an extra spicy kick, add a pinch of cinnamon, nutmeg or pumpkin pie spice to the icing.You can add cloves or a bit more ginger to enhance the depth of flavor. Just be careful not to overpower the overall taste of the cakes.

Storage

If you have any leftovers (though we doubt it!), these Pumpkin Spice Latte Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
If you want them to last longer, store them in the fridge for up to a week. Just be sure to bring them to room temperature before serving for the best flavor and texture.

Top Tips

It's best to use canned pumpkin puree over the homemade recipe because it's consistent in flavor and texture, making it more foolproof.
Use an ice cream scooper to transfer cupcake batter to the baking cup for uniformed cupcakes.
Place a dish towel over the bowl of the stand mixer when adding granulated sugar. This prevents a sugar explosion.
Use a decorative tip with a pastry bag to pipe the frosting beautifully. For a professional touch, try adding a drizzle of caramel sauce or a sprinkle of light brown sugar on top of the frosted cupcakes.

pumpkin latte cupcakes on a wooden board

Ingredients

Listed below are all the ingredients you will need:

butter
brown sugar
sugar
vanilla extract
eggs
can pumpkin puree
all-purpose flour
baking powder
pumpkin pie spice
ground cinnamon
baking soda
salt
milk
instant espresso powder

For the Icing:

butter
powdered sugar
vanilla extract
pumpkin spice coffee creamer

four pumpkin spice cupcakes on a cutting board

Instructions

Preheat oven to 350 degrees and line a cupcake pan with paper liners. In a large bowl, beat together the butter and sugars until light and fluffy, then add the vanilla. Add the eggs, one at a time, beating between each addition. Then add the pumpkin and mix until well combined.

In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt.

adding dry ingredients to batter in a white bowl

Add ⅓ of the dry mixture to the pumpkin mixture and mix until combined. Add another ⅓ of the flour mixture and beat until combined.

Pour in half the milk and mix again. Add the remaining flour and mix, then pour in the remaining milk and beat again until combined. Next, pour the espresso powder into the batter and mix until combined.

Spoon an even amount of batter into each of the cupcake liners and bake in the preheated oven for 18 to 22 minutes, until a toothpick inserted into the cupcakes comes out clean. Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.

pumpkin spice cupcakes in a muffin tin and a cooling rack

To make the coffee frosting, whip together the butter, powdered sugar, vanilla, and coffee creamer until stiff peaks form.

Pipe the mixture on top of each cooled cupcake and sprinkle a small amount of pumpkin pie spice over the top of the cupcakes before serving.

frosted pumpkin spice latte on a wire rack

FAQ

How can I make the espresso flavor stronger?

For a bolder coffee flavor, you can add an extra tablespoon of instant espresso powder to the batter.

Can I use fresh pumpkin puree?

Absolutely! Fresh pumpkin puree can be substituted for canned, but make sure it’s well-drained so it doesn’t add too much moisture to the batter.

Can I use regular coffee instead of espresso powder?

While you can use regular brewed coffee, the flavor won’t be as concentrated. Instant espresso powder gives a much stronger coffee flavor without adding excess liquid.

Bean Sprouts Pho Recipe

Sep 20, 2020 · 2 Comments

This Bean Sprouts Pho is a super comforting soup that is nutritious, heartwarming, and perfect for a cozy day! It features a rich, aromatic broth infused with plant-based ingredients like fragrant spices, fresh herbs, and hearty vegetables.

Looking for my soup recipes? Try my Lemongrass Soup or my Thai Noodle Soup.

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What are bean sprouts?

Bean sprouts are young sprouts that grow from mung beans, typically harvested within a few days of germination. They are crunchy and slightly sweet with a mild flavor, making them a popular ingredient in various cuisines, particularly in Asian dishes.

Are bean sprouts good for you?

Yes! Bean sprouts are rich in nutrients like vitamins C and K, as well as folate, fiber, and antioxidants.

Top Tip

Don’t skip the garnishes. When ordering pho at a Vietnamese restaurant, it always comes with Thai basil, bean sprouts, lime, and chiles. Even though they are only considered garnishes, I believe they are an essential part of the soup- so stir them in to get the rich authentic flavors!

Substitutions

Broth: Use Mushroom Broth for a more savory taste
Noodles: Opt for rice noodles, which are typically vegan-friendly and gluten-free. Make sure to check the ingredients list to ensure they contain no animal products.
Aromatics and spices: Use a combination of aromatic vegetables like onions, garlic, ginger, and spices such as star anise, cloves, cinnamon, and coriander to infuse the

Variations

Feel free to customize this vegan pho recipe by adding fried or baked tofu, some veggie meat, hoisin sauce, or even chili oil, chili sauce, or chili peppers for some spice!
If you want more of a fishy taste, add vegan fish sauce.
Condiments: Serve with vegan-friendly condiments such as hoisin sauce, sriracha, or chili garlic sauce on the side for added flavor.

Storage

Broth can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Ingredients

Listed below are all the ingredients you will need:

cinnamon sticks
whole cloves
star anise
white onion
fresh ginger
vegetable stock or broth
water
soy sauce
rice noodles
vegetable oil or neutral-flavored oil of choice
shiitake mushrooms
salt

Garnishes

mung bean sprouts
Thai basil
cilantro
basil leaves
sprigs of fresh mint
green onions
fresh jalapeño
lime wedges

Instructions

Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.

Add the onion, ginger, water, broth and soy sauce and raise the heat to high and bring the mixture to a boil. Then reduce the heat to maintain a gentle simmer for 30 minutes to give the flavors to meld.

In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.

To prepare the shiitake mushrooms, I added them to the broth and cooked the mushrooms until they were tender. But feel free to cook this separately.

Once the broth is done cooking, strain out the onions, ginger, and spices. The easy way is to use a small metal sieve, but you can also strain the mixture through a colander into another large bowl. Don’t forget to leave the mushrooms in the broth.

Season it to taste with salt and then add the cooked noodles. I love eating pho with tons of vegetables so feel free to add steamed broccoli, steamed bok choy, or bean sprouts.

Frequently Asked Questions

What are the bean sprouts in pho?

The bean sprouts in pho are typically mung bean sprouts. These sprouts are the young shoots that grow from mung beans. They are crunchy, slightly sweet, and add a refreshing texture to the dish.

Can I eat bean sprouts in pho while pregnant?

Eating bean sprouts, including those in pho, while pregnant can carry some risks. Bean sprouts, especially if not properly cleaned or cooked, can potentially harbor harmful bacteria such as Salmonella or E. coli, which can cause foodborne illnesses. These illnesses can be particularly risky for pregnant women, as they may lead to complications such as dehydration or even miscarriage.

Looking for more heartwarming soup? Try these!

Pumpkin Keto Brownies

Sep 17, 2020 · 2 Comments

Try these chewy and moist Pumpkin Keto Brownies for a delicious snack or dessert! This easy brownie recipe is the perfect dessert to usher in the Fall!

Looking for more brownie recipes? Try my Brownie Heart Bites, Brownie Cookies, and Lemon Brownies recipe!

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What are Pumpkin Keto Brownies?

Pumpkin Keto Brownies are the ideal low-carb dessert to enjoy the warm flavors of autumn! They're made with almond flour, coconut oil, and creamy pumpkin puree, and the perfect amount of pumpkin pie spice adds a holiday twist.

These brownies with Swerve brown sugar as the sweetener, remain keto-friendly, while Lily's baking chips give bursts of rich chocolate pleasure. A dollop of natural peanut butter makes the texture delightfully fudgy, resulting in a dessert that's both decadent and dairy-free.

These keto pumpkin brownies are simple to make and irresistible as a quick snack or a sweet treat. Bake a batch and enjoy the warm taste of pumpkin and chocolate in each bite!

pumpkin keto brownies on a gray wire rack

Variations

Cream Cheese Swirl: Add dollops of full-fat cream cheese to the batter and swirl with a knife for a tangy, creamy finish.
Nutty Crunch: Add chopped low-carb nuts, such as pecans or almonds, to the batter for extra crunch and taste.
Double Chocolate Flavor: Stir in unsweetened cocoa powder to the batter and top with more sugar-free chocolate chips for an extra chocolatey flavor.

Substitutions

Almond Flour: Replace with coconut flour, but only use ⅓ the amount because coconut flour is considerably more absorbent.
Pumpkin Pie Spice: Replace pumpkin pie spice with keto-friendly chai spice (e.g., cinnamon, ginger, cardamom, etc.) to give your brownies a warm and aromatic touch.
Coconut Oil: Replace with unsalted butter or ghee for a more flavorful, keto-friendly alternative.
Peanut Butter: For a variety of nutty flavors, try almond butter, sunflower seed butter, or tahini.
Lily’s Baking Chips: Replace with unsweetened dark chocolate chips or another sugar-free chocolate brand of your preference.
Swerve Brown Sugar: Use granular monk fruit sweetener with molasses or a keto-friendly brown sugar alternative, such as allulose.

Storage

Pumpkin Keto Brownies can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week to keep them fresh and fudgy.
Individual pieces can be frozen for up to three months by wrapping them in plastic wrap and placing them in a freezer-safe bag.

Ingredients

Listed below are all the ingredients you will need:

almond flour
coconut oil
pumpkin puree
pumpkin pie spice
Swerve brown sugar (or regular brown sugar for vegans)
Lily’s baking chips
baking soda
baking powder
vanilla extract
salt
natural peanut butter (you can use almond butter if you want)

Topping

Lily’s melted baking chips
walnuts
pumpkin pie spice (optional)

Instructions

Using an electric mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter, and vanilla extract in a mixing bowl. Mix until well combined:

pumpkin keto brownies batter in a white bowl

Combine all the dry ingredients (except chocolate chips) until mixed well. Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined:

adding the dry ingredients of pumpkin keto brownies in a white bowl

Fold in the chocolate chips for the chocolate flavor:

adding the chocolate chips into the mixture

Pour the brownie batter evenly into an 8x8 baking pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy:

After the brownies are completely cooled, melt your chocolate (which will be on the thick side) and drizzle over the brownies:

You can then add the walnuts and pumpkin pie spice if you want. Enjoy!

Top Tips

To keep the brownies dense and fudgy, do not overmix the batter.
Make sure your ingredients, such as coconut oil and eggs, are at room temperature to enable a smoother blending, and use a toothpick to check the doneness.
Allow the brownies to cool completely before cutting into clean slices, and adjust the sweetness to your liking for a perfectly balanced treat.

FAQ

Is pumpkin ok on a keto diet?

Yes, you can eat pumpkin in moderation on a keto diet. Pumpkin is a healthy low-carb food, making it keto-friendly.

Can you substitute pumpkin for oil in brownies?

Yes, you may substitute pumpkin for oil in brownies. You may replace most of the oil in a box of brownie mix with half a cup of pumpkin puree. You can substitute the same amount of pumpkin puree for the oil in the recipe.

Is canned pumpkin keto-friendly?

Yes! Canned pumpkin puree is basically just pureed pumpkin. It normally contains no sugar or other additives, making it particularly keto-friendly.

More Recipes

Looking for more keto recipes?

Lemon Poppy Seed Muffins with Yogurt

Sep 13, 2020 · 1 Comment

Try these fluffy and delicious Lemon Poppy Seed Muffins with Yogurt! These bakery-style muffins that is bursting with fresh blueberries, lemon zest, and poppy seeds. It can be made in 30 minutes using 1 bowl only!

Would you like to try more delicious and healthy muffin recipes? Check out my Vegan Banana Chocolate Muffins, Healthy Vegan Muffins, and Healthy Zucchini Muffins recipe! Give them a try too!

blueberry lemon poppy seed muffins stacked on a pink plate

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What is Lemon Poppy Seed Muffins with Yogurt?

Lemon Poppy Seed Muffins with Yogurt are soft, zesty, and moist muffins that have a delicious lemon flavor, fresh taste of blueberries, and a slight crunch from poppy seeds. The addition of yogurt not only improves the texture but also adds a touch of creaminess, making these muffins ideal for breakfast, lunch, or an afternoon snack. These muffins are a delightful blend of sweet and spicy that's hard to refuse!

Are you ready to bake a batch? Follow this simple Lemon Poppy Seed Muffins with Yogurt recipe for a delicious handmade treat that is guaranteed to impress! Make it to experience a taste of sunshine at any time of year!

Variations

Creamy: Spoon a dollop of sweetened cream cheese into the center of each muffin before baking for a creamy treat.
Nutty: Fold add chopped almonds or walnuts to the batter for a delicious crunch and nutty richness.
Toppings: Drizzle a simple lemon glaze or sprinkle a shredded coconut on top for extra flavor and texture.

Substitutions

Don't have fresh berries available? Use frozen berries, but no need to defrost them, just toss them in the batter.
Yogurt: Feel free to use your favorite yogurt even the flavored versions! And if you have extra sour cream available that works too!
Vegan: To make it vegan-friendly, substitute the yogurt with a plant-based option, use flaxseed instead of eggs, and use non-dairy milk.

blueberry lemon poppy seed muffins on a pink and blue plate with fresh bluberries

Storage

For longer storage, freeze baked muffins for up to 3 months.
Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Glaze before serving.

Ingredients

Listed below are all the ingredients you will need:

sugar
vegetable oil
eggs
whole-milk yogurt
lemon juice
salt
lemon zest
poppy seeds
all-purpose flour
baking powder
baking soda
fresh blueberries

ingredients for lemon poppy seed muffins with yogurt recipe

Instructions

Preheat oven to 375° F. Line 12 muffin tins with muffin/cupcake papers.

In a large mixing bowl, whisk sugar, oil, and eggs until combined. Add yogurt and lemon juice and whisk until creamy.

Then, whisk in salt, lemon zest, and poppy seeds until thoroughly distributed:

blueberry lemon poppy seed muffins ingredients being mixed in a bowl

Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be careful not to over mix.

Then, fold in blueberries onto the flour mixture using a spatula:

lemon poppy seed muffins ingredients being mixed with fresh blueberries

Scoop mixture into prepared muffin pan until just at the surface.

Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple crumbs:

blueberry lemon poppy seed muffins in a muffin tin before and after baked

Allow to cool in pan for 10 minutes before removing and transferring to cooling wire rack:

freshly baked lemon poppy seed muffins with yogurt in a muffin tin

Best served warm and delicious with butter and lemon curd! You may also drizzle these muffins with lemon glaze. Yum!

lemon poppy seed muffins with yogurt served halves on a blue plate with fresh blueberries

Top Tips

Don't overmix the batter to keep the muffins light and fluffy, . Simply combine the wet and dry ingredients.
Muffins are done if a toothpick inserted in the center comes out clean or with dry crumbs; if it comes out with wet batter, bake it for a bit longer.
Before removing the muffins, let them cool in the pan for a few minutes to keep them from crumbling.

FAQ

Are lemon poppy seed muffins healthy?

Lemon poppy seed muffins can be a healthier option when made with whole grains, fiber, and reduced sugar and fat. While poppy seeds offer nutrition and potential health benefits, consuming too many can be unsafe, and some individuals may be allergic to them.

How do I prevent muffins from becoming dense?

Do not overmix the batter; for light, fluffy muffins, mix the dry and wet ingredients just until combined.

Can I substitute the yogurt with another ingredient?

Yes, you may replace yogurt with sour cream or a plant-based yogurt substitute to achieve the same moist texture and tangy flavor.

Easiest Cinnamon Crunch Popsicles

Sep 10, 2020 · 1 Comment

This is the ultimate Cinnamon Crunch Popsicle that will bring out the kid in you! Sweet, creamy, and made with only 4 ingredients- vanilla yogurt, milk, cinnamon, cinnamon toast crunch cereal.

Looking for more popsicle recipes? Try my Refreshing Fruit Popsicles or my Piña Colada Mango Popsicles.

3 cinnamon crunch popsicles in a white bowl

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Top Tip

To prevent ice crystals in popsicles, use whole milk Greek yogurt. It has a lower water content than regular yogurt. Full fat coconut milk from a can is another great option.

Variations

Chocolate Drizzle: After unmolding the popsicles, drizzle melted chocolate over the top and sprinkle with cinnamon sugar for a decadent twist.
Sweetener: If you want the popsicles to be more sweeter, add couple teaspoons honey, maple syrup, agave nectar, brown rice syrup, brown sugar or granulated sugar as a sweetener.
Chai Spice: Replace the cinnamon with chai spice mix for a warm and aromatic flavor profile.
Vanilla Bean: Add vanilla bean paste or pure vanilla extract to the popsicle mixture for a classic vanilla flavor with a hint of warmth from the cinnamon.
Coffee Infusion: Infuse the popsicle mixture with brewed coffee or espresso for a caffeinated pick-me-up with a hint of cinnamon crunch.

Substitutions

Cinnamon Crunch: If you don't have cinnamon cereal, you can use crushed graham crackers or granola mixed with cinnamon as a crunchy topping. Or use your any of your favorite cereals and omit the cinnamon.
Greek Yogurt: Replace the yogurt with coconut yogurt or another non-dairy yogurt for a dairy-free version.
Spices: Experiment with different spices such as nutmeg, ginger, or cardamom to add variety to the flavor profile.

Storage

Freezer Storage: Once the popsicles are fully frozen, remove them from the molds and transfer them to an airtight container or freezer bag. Place them in the freezer to prevent freezer burn and maintain freshness.
Individual Wrapping: If desired, wrap each popsicle individually in wax paper or plastic wrap before placing them in the container or bag. This helps prevent them from sticking together.
Labeling: Label the container or bag with the date of preparation to keep track of their freshness. Popsicles can typically be stored in the freezer for up to 2-3 months.
Avoiding Odors: Store the popsicles away from strong-smelling foods in the freezer to prevent them from absorbing odors.
Thawing: When ready to enjoy, remove the desired number of popsicles from the freezer and let them thaw for a few minutes at room temperature before serving. Alternatively, run the molds under warm water for a few seconds to help release the popsicles.

Ingredients

Listed below are all the ingredients you will need:

vanilla yogurt
milk
cinnamon

Instructions

In a bowl, mix together the yogurt, milk, and cinnamon until smooth. Then, pour into popsicle molds leaving about ½ inch at the top. Sprinkle in cereal and place popsicle sticks:

cinnamon crunch popsicles laying on a white surface

Freeze at least 6 hours or best overnight. Serve and enjoy!

Looking for more Ice Cream Flavors? Try My Lemon Ice Cream!

FAQ

How do you make homemade popsicles that aren't rock hard?

Add cornstarch - Add 1 teaspoon of cornstarch can keep cream-based popsicles from becoming too icy and give them a creamier texture.

How do you loosen homemade popsicles?

Place the mold under warm or hot water for 10-30 seconds until the popsicles release easily

What can I use instead of popsicle sticks for popsicles?

Plastic spoons: Simply insert a plastic spoon into each popsicle mold before freezing.
Wooden skewers: If you have wooden skewers on hand, trim them down to size and use them as sticks.
Candy sticks: Use clean candy sticks or lollipop sticks as an alternative to traditional popsicle sticks.
Cookie sticks: Insert clean cookie sticks or wafer sticks into the popsicle molds before freezing.
Plastic cutlery handles: Remove the handle portion from plastic knives, forks, or spoons and use them as sticks for popsicles.

5 from 1 vote

Print Pin Recipe

Easiest Cinnamon Crunch Popsicles

Enjoy these yummy popsicles with creamy sweetness, a tasty hint of cinnamon, and a satisfying crunch!

Prep Time10

Freeze Time6

Total Time6 10

Course: Dessert

Cuisine: American

Servings: 6 popsicles

Calories: 49kcal

Author: Lainey

Ingredients

▢ 1 cup vanilla yogurt
▢ ½ cup milk
▢ 2 teaspoon cinnamon
▢ cinnamon cereal for garnish

Instructions

In a bowl, mix together the yogurt, milk, and cinnamon until smooth.
Pour into popsicle molds leaving about ½ inch at the top.
Sprinkle in cereal and place popsicle sticks
Freeze for at least 6 hours or overnight.

Leave a Comment

Serving: 1gCalories: 49kcalCarbohydrates: 7gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 35mgPotassium: 123mgFiber: 0.4gSugar: 7gVitamin A: 52IUVitamin C: 0.4mgCalcium: 102mgIron: 0.1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Pumpkin Chili Recipe

Sep 6, 2020 · 4 Comments

This vegan pumpkin chili recipe is filled with flavor, texture, and spice. Combining easy canned ingredients- this quick one pot meal will warm you up during colder months.

Looking for more cozy fall recipes? Try our Sour Cabbage Soup or Filipino Macaroni Salad to complement your Vegan Pumpkin Chili perfectly!

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Variations

Looking to switch things up a bit? Here are some creative twists to tailor this Vegan Pumpkin Chili to your taste or occasion:

Savory Twist - For a more savory kick, add an extra teaspoon of chili powder and a teaspoon of smoked paprika to elevate the flavors of your vegan chili.
Creamy Option - Stir in a half cup of sour cream or dairy-free alternative to create a creamy pumpkin puree base for your chili.
Cheesy Delight - For cheese lovers, sprinkle some dairy-free cheese on top of the chili when serving to add a cheesy finish to your dish.x

Substitutions

If you need to swap out some ingredients, no worries! Here are some easy substitutes to fit your dietary needs or preferences:

Pumpkin Choices: If you don't have canned pumpkin puree, you can use fresh pumpkin puree as a substitute. Simply cook and blend the pumpkin until smooth.
Bean Swap - Pinto beans can be replaced with black beans or kidney beans depending on your preference or what you have in your pantry.
Gluten-Free Option - Use gluten-free tortilla chips or corn chips instead of regular ones to make this recipe gluten-free.
Vegetable Broth - If you don't have vegetable broth on hand, you can use water with a bouillon cube or chicken-style seasoning for flavor.

Storage

Storing Leftovers - Place any leftover vegan chili in an airtight container before storing it in the fridge. It will stay fresh for up to 3-4 days.
Freezing Tips - If you've made a large batch and want to save some for later, transfer the cooled chili to freezer-safe containers or zip-top bags. Label and date them, then store in the freezer for up to 3 months.
Reheating - When you're ready to enjoy the frozen chili, thaw it overnight in the fridge and then reheat it on the stovetop in a large pot or Dutch oven until heated through.

Ingredients

Listed below are all the ingredients you will need:

rice
olive oil
red onion
garlic cloves
red bell pepper
pumpkin pie spice (optional)
ground cumin
cayenne pepper
corn
red beans
chickpea
pumpkin purée
tomatoes
tomato purée
vegetable broth
lemon
salt
black pepper

See recipe card for quantities.

Instructions

Cook rice as instructed on the package.

Heat a nonstick saucepan over medium heat and add oil. Fry onions, garlic, bell pepper, until tender, then add spices, and mix for about 30 seconds to bring the flavors out.

Add in corn, red beans, chickpeas and mix until combined.

Next add pumpkin purée, tomato purée, diced tomato, lemon juice, vegetable broth, and mix.

pumpkin chili cooking with tomato sauce and pumpkin puree

Allow it to cook for 10 minutes on low medium heat and add salt and pepper before removing from heat.

Serve with rice and enjoy!

vegan pumpkin chili in a blue bowl with rice

⭐ Top Tip

For the perfect Vegan Pumpkin Chili, ensure you don't rush the cooking process. Let the spices meld together by simmering the chili on low-medium heat for at least 10 minutes. This allows all the flavors to come together beautifully, giving you a rich and flavorful dish every time.

Frequently Asked Questions

How do you eat vegan if you don't cook?

You can enjoy a vegan diet without cooking by focusing on raw fruits, vegetables, nuts, seeds, and plant-based snacks or meals that require minimal or no cooking.

Is vegetarian chili good for lowering cholesterol?

Vegetarian chili can be a good choice for lowering cholesterol as it typically contains fiber-rich beans and vegetables which can help reduce cholesterol levels when part of a balanced diet.

Can I add other vegetables to this chili?

Absolutely! Feel free to add other vegetables to this chili to enhance the flavor and nutritional value. Bell peppers, zucchini, or carrots would be great additions.

More stews & soup recipes you will enjoy:

No Yeast Pumpkin Cinnamon Rolls

Sep 3, 2020 · 4 Comments

Who doesn’t love a warm, gooey cinnamon roll? Now, imagine enjoying these treats without the hassle of yeast. Enter the No Yeast Pumpkin Cinnamon Rolls—a quick, easy recipe that captures the rich flavors of fall in a soft, spiced roll. Perfect for a cozy dessert or breakfast without spending hours in the kitchen.

Searching for more pumpkin-flavored treats? Try my Pumpkin Spice Muffins, unique Oreo Pumpkin Cheesecake, and fun Pumpkin Dump Cake.

no yeast pumpkin cinnamon rolls with cream cheese

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Substitutions

For a vegan version, substitute your favorite non-dairy milk and vegan butter sticks in place of the butter
Don't have pumpkin puree? Try apple sauce or mashed sweet potato.

Variations

If you want a thicky and creamy glaze on the rolls, frost it when the rolls are cooled off. If you want the melty glazed look and melted into the crevices of the rolls, add it when the rolls are warm.
Add chopped pecans, walnuts inside of the dough before rolling up.
Create your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and cloves for a homemade blend that’s perfect for all your fall recipes.

Storage

If you have any leftover cinnamon rolls (which is rare!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. To reheat, simply pop them in the microwave for about 20-30 seconds.
These rolls freeze beautifully. Once cooled, wrap each roll individually in plastic wrap, then store them in a freezer-safe bag. They’ll keep for up to 2 months. When you’re ready to enjoy one, thaw it in the fridge overnight and warm it up in the microwave or oven.

Top Tips

Roll out the dough evenly to ensure all the cinnamon rolls bake at the same rate.
Make sure the pumpkin filling is spread evenly across the dough to get consistent flavor in every bite.
Keep the butter cold when mixing it into the flour to create a flaky, tender dough.

no yeast pumpkin cinnamon with cream cheese on a cutting board

Ingredients

Listed below are all the ingredients you will need:

Dough:

flour
butter
sugar
baking powder
salt
baking soda
milk

For the Filling:

butter
brown sugar
pumpkin pie spice
ground cinnamon
pumpkin puree

For the Glaze:

cream cheese
vanilla extract
powdered sugar
milk

no yeast pumpkin cinnamon rolls on a brown cutting board

Instructions

Preheat oven to 375 degrees and grease an 11x9 pan with butter.

Add the flour and butter to a large bowl and use a pastry blender, stand-mixer or fork to blend until the mixture resembles coarse sand. Stir in the sugar, baking powder, salt, and baking soda until combined.

Add the milk and stir until a loose dough begins to form. Transfer the dough to a lightly floured surface and knead until a ball forms:

mixing the flours for no yeast pumpkin cinnamon rolls

Make the filling by whisking together the butter, brown sugar, pumpkin pie spice, and ground cinnamon until well combined. Add the pumpkin puree and stir until mixed:

no yeast pumpkin cinnamon rolls filling being mixed

Separate the dough into two equal balls. Roll out the first ball using a rolling pin until the dough is around ¼ inch thick.

Spread half the butter mixture over the top of the dough and roll the dough into a log shape:

no yeast pumpkin cinnamon dough rolls rolled out on a cutting board

Use a sharp knife to cut the log into six equal pieces. Place each piece in the prepared baking dish, leaving space between each roll for the cinnamon rolls to spread as they bake.

Repeat the process with the remaining dough.

Place the cinnamon rolls in the preheated oven and bake for 25 to 30 minutes, until they are golden brown on top and cooked through:

no yeast pumpkin cinnamon rolls on a pan unbaked

While the cinnamon rolls are cooking, make the cream cheese icing or glaze by beating together the cream cheese, powdered sugar, vanilla, and milk. Add more milk if needed to thin the glaze:

cream cheese glaze ingredients in a glass bowl

When the cinnamon rolls are done baking, spread the cream cheese frosting over the top of each cinnamon roll before serving. Enjoy!

hot no yeast pumpkin cinnamon rolls on a pan

Frequently Asked Questions

Why are my cinnamon rolls not light and fluffy?

Your cinnamon rolls might not be light and fluffy if the dough was overmixed or not kneaded enough. Also, not enough baking powder or baking soda could cause them to be dense.

How are cinnamon rolls different from sticky buns?

Cinnamon rolls are topped with a glaze, while sticky buns are baked with a caramel-like sauce and often have nuts on the bottom, which becomes the top when flipped.

Why do cinnamon rolls collapse after baking?

Cinnamon rolls can collapse if they were underbaked or if the dough was too soft. Overhandling the dough can also cause them to lose their structure.

Waffle Board

Aug 27, 2020 · 1 Comment

Ready to wow your family or guests with something colorful, fun, and super easy to make? This Waffle Board is like a breakfast party on a plate! Made with golden, crispy waffles, fresh fruits like strawberries, mangos, and blueberries, and drizzled with yummy sides like melted chocolate and peanut butter—brunch goals achieved!

If you love easy and fruity breakfast ideas, check out these other delicious recipes: Chocolate Banana Pancakes and Keto Blueberry Pancakes.

waffles, fruits, on a brown cutting board

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What is a Waffle Board?

This Waffle Board is all about mixing sweet, fruity, and cozy flavors into one eye-catching waffle breakfast board. Inspired by classic charcuterie boards, this trend took off on social media because it’s just so fun to customize! If you’ve got a Belgian waffle maker or store-bought waffles, you’re halfway there!

Perfect for special occasions like birthdays, sleepovers, or even a casual Sunday brunch that the whole family is sure to adore. Since it doesn't require cooking beyond the waffles, it’s super beginner-friendly too.

Substitutions

Waffles – Use savory waffles or whole grain waffles; make heart-shaped ones using a mold for Valentine's Day
Strawberries, blueberries, blackberries, raspberries – Sub with seasonal fruit like cherries, grapes, or other berries
Apples, bananas, mango, peaches – Try kiwi, pineapple, or melon instead
Syrup – Use maple syrup, honey, or agave
Peanut butter – Sub with nut butter, almond butter, or cookie butter
Yogurt – Use cream cheese, flavored yogurt, or vegan yogurt

Variations

Savory – Add sausage links, cheese cubes, or scrambled eggs
Kid-friendly – Add sprinkles, chocolate chips, whipped cream, or mini marshmallows
Vegan – Use dairy-free waffles and toppings like coconut yogurt

Storage

Countertop – Best to serve fresh, but fruit can sit for 1–2 hours
Refrigerator – Store fruits and toppings in single layer containers for 2 days
Freezer – Freeze leftover waffles and toast them when ready to eat again

waffles and fruits on a cutting board with yogurt and almond butter

Ingredients

Listed below are the suggested ingredients you will need:

Fruit ideas

Strawberries
Blueberries
Blackberries
Apples
Oranges
Bananas
Mangos
Peaches

Sides Ideas

Syrup
Peanut butter
Nut butter
Melted Chocolate
Nutella
Yogurt
Chia Seeds
Flax Seeds
Cocoa Bits

Instructions

Place small dishes of sides like maple syrup, melted chocolate, and nut butter on your board first.

Warm the peanut butter in the microwave for about 15 seconds so it drizzles easily.

Toast or cook your waffles using a waffle maker and keep them warm on a rimmed baking sheet lined with a wire rack.

Arrange the waffles, fruits, and toppings around the dishes.

Serve immediately and enjoy your own fun breakfast charcuterie board!

fresh waffles topped with yogurt and strawberries

Top Tips

This waffle board can be customized however you want! All you need is waffles, sides and fruit.
Make your own waffles using batter and a waffle maker
Keep the waffles in the oven until you’re ready to serve, they tend to get soggy when not eaten immediately.
Instead of waffles, pancakes are a great alternative for breakfast or brunch boards.

FAQ

Can I use frozen waffles for a waffle board?

Yes, frozen waffles work great! Just toast them until they're golden and crispy before adding them to your board.

How can I keep my fruit from turning brown on the board?

A quick splash of lemon juice on apples or bananas helps prevent browning and keeps everything looking fresh.

Can I make a waffle board ahead of time?

You can prep the fruit and sides the night before, but it’s best to assemble the board right before serving to keep everything crisp and fresh.

More delicious breakfast ideas to choose from:

Turmeric Oatmeal Recipe

Aug 25, 2020 · 3 Comments

Don't be fooled by the color; this nutritious and delicious Turmeric Oatmeal recipe will satisfy your cravings and boost your immune system! It is super easy to make and perfect for a quick breakfast or dinner treat.

This was inspired by my quinoa arroz caldo and spicy chia oatmeal recipe on this site, and it pairs well with homemade sweetened condensed milk and granola.

Turmeric Oatmeal is an easy breakfast recipe that's both colorful and nutritious! Turmeric is loaded with health benefits like anti-inflammatory qualities and a rich, golden color, which makes it a superstar ingredient in a world where well-being is a key priority.

Today, we're combining this golden spice with the goodness of pumpkin, raisins, oats, and vegan butter to make a dairy-free breakfast masterpiece that's both tasty and healthy.

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Ingredients

Listed below are all the ingredients you will need:

vegan butter
pumpkin
turmeric powder
cinnamon powder
nutmeg powder
oats
water
raisins
agave syrup

See the recipe card for quantities.

Instructions

Gather the ingredients for this easy turmeric oatmeal recipe. Once the ingredients are all ready, let’s begin!

In a medium saucepan over medium-low heat, melt the butter, then add the spices and pumpkin and mix until well combined.

Add oats, water, raisin, and agave syrup. Cook until it has a creamy consistency, then remove from heat and divide into 2 bowls.

Creamy Turmeric oatmeal cooking in a black sauce pan

Serve these turmeric oats with your favorite toppings and enjoy!

vegan Turmeric oatmeal with blueberries in a white bowl

Substitutions

Matcha Oatmeal: Use matcha powder instead of turmeric if you want your oatmeal to have a brilliant green touch.
Cinnamon Oatmeal: Instead of turmeric, use ground cinnamon to make a delicious and comforting cinnamon oatmeal.
Ginger Oatmeal: To give your oatmeal a little warmth and a spicy bite, replace ground ginger with turmeric.
Pumpkin Spice Oatmeal: Replace the turmeric with a pumpkin pie spice combination to embrace the fall flavors.

Variations

Pumpkin: If you're unable to get shredded pumpkin, feel free to use ½ cup of puree pumpkin.
Turmeric: If you don't like ground turmeric, feel free to omit it. However, the benefits of turmeric are amazing!
Sweeteners: It's important to add a touch of sweetness to the oatmeal since pumpkin is very bland, so feel free to use honey, maple syrup, or your favorite sweetener.
Milk or Non-Dairy Alternatives: You may add a splash of dairy or non-dairy milk, such as almond milk, over your turmeric oatmeal before serving, which will create a creamier texture and increase the dish's richness.
Toppings: You may garnish fresh fruits like diced mango, sliced bananas, or a handful of fresh berries, such as strawberries, blueberries, or raspberries, to add antioxidants with cinnamon for a taste of paradise.
Coconut Paradise Oatmeal: To add tropical flavor and a creamy texture to your turmeric oatmeal, stir in a tablespoon of coconut flakes or coconut milk.
Nut Crunch Oatmeal: For a delightful crunch as well as an extra dose of protein and healthy fats, top your turmeric oatmeal with a generous sprinkle of chopped nuts like almonds, walnuts, or pecans.

Storage

Cool the cooked turmeric oatmeal to room temperature, then transfer it to an airtight container.
Seal the container tightly and label the container with the preparation date for convenient reference.
Keep the turmeric oatmeal in the refrigerator for 3–4 days.
Simply reheat the desired portion in the microwave or on the stovetop, adding a splash of milk or water to alter the consistency if necessary before consuming.

Top Tip

To save time, use an instant pot to make the oatmeal. Just mix together all the ingredients in the pot, set the vent to close, choose the pressure cook setting, and allow cook time for 10 minutes.

FAQs

Is the turmeric in oatmeal good for you?

Yes, it is. Oatmeal helps prevent heart disease by lowering cholesterol, while turmeric has anti-inflammatory properties that can lessen inflammation and promote wellness in several ways. However, please keep in mind that turmeric's active compound is curcumin, and taking more than 8 grams of it per day for a long time is not recommended due to the risk of side effects. It is best to consult your doctor before consuming it, especially if you have underlying diseases or kidney stones.

What does turmeric taste like?

Turmeric has an earthy aroma with a hint of sweetness, as well as flavors of ginger and pepper. Some people compare the flavor of turmeric to mustard. It is often combined with other milder or sweeter spices to balance out its potent flavor.

What happens to your gut if you eat oatmeal every day?

Oatmeal's high fiber content and prebiotic properties may reduce disease risk, promote gut health, ease bowel motions, and keep you feeling fuller for longer.

More oatmeal recipes:

And if you're looking for more breakfast recipes:

Vegan Chocolate Banana Pancakes

Aug 23, 2020 · Leave a Comment

These easy Vegan Chocolate Banana Pancakes are made in the blender from wholesome ingredients! A healthy way to curb your morning cravings for chocolate!

Tips and Variations:

If your pancakes are golden brown on the outside but not cooked on the inside, reduce the heat, so they will cook all the way through.
To make the BEST pancakes possible, don't over-mix the batter and don't overdo the heat. It's best to cook on low medium heat.
Feel free to add dairy-free chocolate chips. Add them while the pancakes are being cooked on the pan and don't add too much. The key is less is more!

How to Make Easy Gluten-Free & Vegan Chocolate Banana Pancakes:

Listed below are all the ingredients you will need:

bananas
gluten-free flour blend
plant-based milk
cocoa powder
agave syrup
almond butter

In a blender, add all the ingredients and blend until everything until just combined. (Don't overmix!) Depending on the flour blend you may need to add a bit more milk. If it's on the liquidy side and not like pancake batter, place in the refrigerator for 10 minutes.

Pre-heat pan or pancake griddle and grease with coconut oil. Using ½ cup, scoop batter and pour into pan. Cook for about 2-4 minutes on one side, then flip the pancake and cook until golden brown or about 30 seconds.

Serve with your favorite toppings.

More delicious Pancake Recipes:

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Chocolate Banana Pancakes

Prep Time13 16

Cook Time10

Total Time51

Keyword: gluten free vegan chocolate banana pancakes

Servings: 7 pancakes

Author: Lainey

Ingredients

Instructions

In a blender, add all the ingredients and blend until everything until just combined. (Don't overmix!) Depending on the flour blend you may need to add a bit more milk. If it's on the liquidy side and not like pancake batter, place in the refrigerator for 10 minutes.
Pre-heat pan or pancake griddle and grease with coconut oil. Using ½ cup, scoop batter and pour into pan. Cook for about 2-4 minutes on one side, then flip the pancake and cook until golden brown or about 30 seconds.
Serve with your favorite toppings.

Leave a Comment

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

How to Make Dried Mango Slices

Aug 22, 2020 · 5 Comments

If you're a mango lover, this recipe is for you! Every bite you take, delivers a soft and chewy texture packed with a burst of tropical flavor that'll have your taste buds doing a happy dance!

Looking for more mango recipes? Try my Fresh Mango recipes like Mango Sago, Piña Colada Mango Popsicles, Pickled Mangoes, or my Mango Float.

dried mangos in a white cup on a white table

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What Types of Mangoes can be dehydrated?

You can use ripe, fresh mangoes or frozen mangoes and any variety of mangoes can be dehydrated. Some popular types include Alphonso: known for its rich, creamy texture and intense sweetness and Kent: sweet and juicy with a smooth, non-fibrous texture.

Ingredients

Listed below are all the ingredients you will need:

2 mangos

Instructions

Peel the mangos and thinly slice them on a cutting board. If you want thicker slices, feel free to do so – just be aware that they will take longer to dehydrate. Then, arrange the sliced mangos on the dehydrator tray or sheet, set the dehydrator to the “Fruit” setting, and allow it to dehydrate until desired consistency. Refer to the recipe card for the prep time and total time.

So times will vary based on humidity levels. Mine took about 11 hours and sometimes it takes about 18 hours. Store in an airtight container in the fridge, or enjoy right away!

Substitutions

Texture: For a chewy texture, use your sharp knife to slice the mangoes a bit thicker.
Air Fryer: Instead of a dehydrator, try an air fryer with the drying setting to dry the mango faster.
Tropical Flavor: Try other tropical fruits like pineapple or papaya instead of mango for a new flavor.

Variations

Varieties: Try out various kinds of mangoes to find different tropical tastes and textures.
Dehydrated Strawberries: Make your snack mix more exciting by putting dried strawberries with the mango for more flavor and color.
Smaller Pieces: Cut the mango into smaller pieces for easy-to-eat snacks.

Storage

Store the dried mangoes in a cool, dark place away from direct sunlight, as exposure to light can cause them to degrade faster. By following these storage guidelines, your dried mangoes can stay delicious and retain their quality for several months.

Top Tip

Keep your dried mango fresh for longer by using a vacuum seal them or putting them in airtight containers like mason jars in a cool, dark spot.

If you're looking for more snacks, try these fan favorites:

FAQ

Are dried mangoes healthy?

Dried mangoes can be a healthy snack option, offering natural sweetness and fiber.

How long do dried mango slices last?

Dried mango slices can last for several months if stored properly in an air-tight container.

Why is mango so addictive?

Mangoes are addictive due to their delicious tropical flavor and chewy texture, making them irresistible to many people.

4.88 from 8 votes

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How to Make Dried Mango Slices

Make flavorful Dried Mango Slices with just 2 ripe mangos. Dehydrate until crisp for an enjoyable snack, and savor the tropical sweetness anytime, anywhere!

Prep Time5

Cook Time11

Total Time11 5

Course: Dessert, Snack

Cuisine: Filipino

Keyword: dried mangos

Servings: 2 mangos

Calories: 124kcal

Author: Lainey

Equipment

dehydrator

Ingredients

▢ 2 mangos

Instructions

Peel the mangos and slice thinly. If you want thicker slices, feel free to do so – just be aware that they will take longer to dehydrate.
Arrange the mangos on the dehydrator sheet. If you are using the oven method, place on a parchment-lined tray.
Set the dehydrator to the “Fruit” setting and allow it to dehydrate until desired consistency. Times will vary based on humidity levels. Mine took about 11 hours and sometimes it takes about 18 hours.
If you are using an oven, set it as low as possible and dehydrate until very dry and crispy. Since the oven will be at a higher temperature this may only take 10-12 hours.
Check every 30 minutes after the 10-hour mark until you are happy with the level of dryness.
Store in an airtight container in the fridge, or enjoy right away.

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Serving: 2mangosCalories: 124kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 2mgPotassium: 348mgFiber: 3gSugar: 28gVitamin A: 2240IUVitamin C: 75mgCalcium: 23mgIron: 0.3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Easy Vegan Burritos

Aug 16, 2020 · Leave a Comment

These Easy Vegan Burritos are flavorful, hearty, and are the perfect comfort food! Plus, no one will miss the meat and dairy!

Tips and Variations:

You can make these so many different ways like adding, shredded lettuce, guac, veggie meat, or whatever veggies you have left in the fridge.
Don't overstuff the burritos!! It is very tempting to stuff them but the burritos will only end up tearing and falling apart, making it difficult to eat. The burritos wraps may vary so start with one, roll it up, and adjust according to that.
Feel free to freeze these, but don’t add fresh ingredients like tomatoes, shredded lettuce or pico de gallo as those don’t freeze well.
Can be frozen for up to a month- wrap in plastic wrap, then place in a freezer-safe container. To reheat: Can be done in toaster oven, microwave or on the stovetop.

How to Make Easy Vegan Burritos:

Listed below are all the ingredients you will need:

4 wraps

Filling:

4 vegan sliced cheese
¼ cup lentils, washed and drained
¼ cup chickpea, washed and drained
⅓ cup tomato, chopped
¼ cup corn
⅛ cup onion, chopped
1 cup black rice, cooked
1 tablespoon cumin powder
½ tablespoon agave syrup
1 tablespoon cayenne pepper
1 tablespoon olive oil
12 green olive
1 garlic clove, chopped

Step 1:

In a nonstick pan over medium heat, add oil and cook garlic and onions until tender. Then add spices and allow it to cook for about 10 seconds to bring out the flavors.

Next, add tomatoes, agave syrup, stir and cook until tender, about 1 minute:

Step 2:

Add the vegan cheese, lentils, chickpea, corn, black rice, and mix until well combined and cook for about 3 minutes then remove from heat:

Serve immediately or eaten cold.

Looking for more plant-based recipes? Try these:

Collard Wraps
Curried Chickpea Wraps
Chickpea Buddha Bowl
Tofu Scramble Recipe – Filipino Style

Peach Upside Down Cake

Aug 14, 2020 · 10 Comments

Celebrate summer's bounty of peaches with a delicious Peach Upside Down Cake. This cake is both pretty, tasty and has a layer of thin, juicy peach slices on top of a soft and moist vanilla cake.

Looking for more summer-inspired dessert recipes? Try my Pineapple Ice Cream, Strawberry Float, and Coconut Chia Ice Cream.

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Substitutions

Other Fruits: You can replace peaches with nectarines, plums, or even try a pineapple upside-down cake for a different taste. These fruits also make a delicious layer at the bottom of the pan.
Flour Substitute: If you want a gluten-free cake, use a gluten-free flour blend instead of all-purpose flour. The cake will still have a great texture.
Oil Option: Instead of using butter, you can use vegetable oil in the cake batter. This can make the cake extra moist and tender.

Variations

Flavor Boosters: Add a teaspoon of almond extract or some lemon zest to the cake batter for an extra burst of flavor. These little additions can make a big difference.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also put it in the freezer for up to 3 months. To serve, allow the cake to thaw in the refrigerator overnight and warm it slightly in the oven or microwave.

Top Tips

Over-mixing the batter will result in a dense cake. Only mix until you no longer see dry ingredients.
Cool the peach upside-down cake for at least 10 minutes to ensure the cake doesn't fall apart when flipping it over.

Ingredients

Topping:

unsalted butter
brown sugar
cinnamon
can peaches

Cake:

flour
baking powder
salt
butter
sugar
vanilla extract
eggs
milk
cream of tartar

Instructions

Preheat oven to 350 F degrees.

In a bowl, mix together the melted butter, brown sugar, and cinnamon, then pour the mixture into a 9-inch cake pan, then add the peaches:

Mixing the butter, sugar, glaze, and adding the peaches for the peach upside down cake in a white bowl

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

In another bowl, beat the butter and sugar until light and fluffy. Then beat in the vanilla and egg yolks until combined:

Mixing the flour & eggs for the peach upside down cake in a white bowl

Add half the flour mixture to the butter mixture and beat until combined. Add the milk and beat again. Pour the remaining flour mixture into the bowl and mix until combined:

Mixing in the flour & milk for the peach upside down cake in a white bowl

In a separate bowl, combine the egg whites and cream of tartar. Beat the mixture on high speed until stiff. Pour the mixture into the batter and fold in until just combined.

Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches:

mixing the batter together and unbaked Peach Upside Down cake

Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake, comes out clean.

Allow it to cool for at least 10 minutes, then run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving plate. Serve warm or at room temperature:

Frequently Asked Questions

Can I use fresh peaches instead of canned?

If it's peach season, especially in August, use fresh, in-season peaches instead of canned. Yes, you can use fresh peaches. You'll need about 3-4 medium peaches, peeled, pitted, and sliced.

What if I don't have cream of tartar?

If you don't have cream of tartar, you can omit it, but the egg whites might not whip up as stiffly. Alternatively, you can use a bit of lemon juice or white vinegar as a substitute.

When should you flip an upside-down cake?

Flip it after cooling the cake for at least 10 minutes.

Carrot Cake Oatmeal

Aug 11, 2020 · Leave a Comment

Creamy, wholesome, and delicious, this Carrot Cake Oatmeal will warm you to your toes! Full of health benefits to help lower your cholesterol.

Benefits of eating oatmeal:

Great source of important vitamins, minerals, fiber, and antioxidants.
It helps with weight loss, lower blood sugar levels, and a reduced risk of heart disease.
Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains.

How to Make Carrot Cake Oatmeal:

Listed below are all the ingredients you will need:

1 cup carrot, shredded
1 ¾ cups dairy-free milk
¾ cups oats
¼ cup raisin
1 tablespoon vegan butter
2 tablespoon agave syrup
¼ teaspoon cinnamon powder
¼ teaspoon nutmeg powder
¼ teaspoon cardamom powder
pinch of cloves powder
Banana, peanut butter, almonds for garnish

In a non-stick pot over medium heat, add butter and allow it to melt. Then add the carrot and cook for about 30 seconds.

Next mix in the spices, raisins oats, and cook until the carrot are tender.

Pour milk, agave syrup and stir until you achieve a thick consistency, about 5-8 minutes. Remove from heat and transfer to 2 serving bowls.

Garnish with almonds, peanut butter and banana before serving.

Looking for more breakfast recipes? Try these ones:

Vegan Bolognese

Aug 9, 2020 · Leave a Comment

This Vegan Bolognese is a rich and flavorful sauce for those 'meat lovers' in your family. Once you try it, you’ll agree that it hits the spot every time!

Tips and Variations:

Season with vegan cheese or nutritional yeast flakes to add more flavor.
Freeze the sauce up to one month in an airtight freezer container. It's best to freeze as individual servings for easy defrosting and reheating.
Use your favorite pasta – Feel free to use any pasta of choice, regular, gluten-free, or even grain-free pasta
Make it spicy by adding pepper flakes.

How to Make Vegan Bolognese:

Listed below are all the ingredients you will need:

250 g mushrooms, chopped
330 ml tomato sauce
3 carrots, peeled and cut in ribbons
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon agave syrup
3 servings of spaghetti
salt to taste

Cook 3 servings of spaghetti.

Fill a saucepan with 2 cups of water and bring mushrooms to a boil for 5 minutes then drain, and set aside.

cooked mushrooms for the vegan Bolognese

Heat a nonstick skillet with oil on medium heat. Stir fry onion and garlic. Cook for about 1 minute then add carrots. Cook until tender.

cooking the vegan bolognese starting with garlic onions and carrots

Add parsley, thyme, agave syrup, and mushroom and cook for another 2 minutes.

vegan Bolognese without the tomato sauce

Pour tomato sauce in the skillet.

Cook until the sauce is a bit thick about 5 minutes then add salt to taste.

Serve with spaghetti or any pasta of your choice.

vegan bolognese in a blue bowl not mixed

Love pasta? Here are more recipes you will like:

Filipino-Style Spaghetti
Pancit (Filipino Noodles)
Pancit Molo (Dumpling soup with Noodles)

Berry Coconut Popsicles

Aug 6, 2020 · Leave a Comment

Try these delicious Berry Coconut popsicles! Full of berries, yogurt, and honey that will satisfy your cravings for a refreshing and creamy treat!

Tips and Variations:

Feel free to mix the layers by blending all the ingredients together, then pour the mixture evenly into the popsicle molds.
If you don't have blueberries or don't have any available, feel free to substitute with the same amount of your favorite berry.
Replace the honey with maple syrup or agave.

How to Make Berry Coconut Popsicles:

Listed below are all the ingredients you will need:

½ cup of yogurt, separated
3-4 large strawberries *
1 handful of blueberries *
1 tablespoon of coconut cream or milk *
¼ cup of unsweetened coconut shavings *
¾ cup of heavy cream
¼ cup + 1 tablespoon of honey

In a blender, add a third of the yogurt, strawberries and blend until creamy and smooth. Pour the strawberry yogurt mixture into a bowl and set aside.

In the same blender, add half of the remaining yogurt, blueberries and blend until creamy and smooth. Set aside.

In another small bowl, mix together the remaining yogurt, a tablespoon of coconut cream, and the unsweetened coconut shavings.

In a large bowl, whip the heavy cream until it is smooth and slightly thick, then mix in the honey.

Next, add ⅓ of the heavy cream to the strawberry yogurt mixture, ⅓ to the blueberry yogurt mixture, and ⅓ to the coconut yogurt mixture. Carefully fold the heavy cream into each mixture until smooth.

Evenly spoon equal amounts of blueberry, strawberry and coconut cream mixtures into the molds in layers according to your design.

Push a popsicle stick into each of them about half-way down.

Freeze for at least 4 hours or best overnight and best served cold

More Popsicles recipes:

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Berry Coconut Popsicles

Prep Time13 16

Total Time13 16

Keyword: Berry Coconut Popsicles

Servings: 4 popsicles

Author: Lainey

Ingredients

▢ ½ cup of yogurt separated
▢ 3-4 large strawberries *
▢ 1 handful of blueberries *
▢ 1 tablespoon of coconut cream or milk *
▢ ¼ cup of unsweetened coconut shavings *
▢ ¾ cup of heavy cream
▢ ¼ cup + 1 tablespoon of honey
▢

Instructions

In a blender, add a third of the yogurt, strawberries and blend until creamy and smooth. Pour the strawberry yogurt mixture into a bowl and set aside.
In the same blender, add half of the remaining yogurt, blueberries and blend until creamy and smooth. Set aside.
In another small bowl, mix together the remaining yogurt, a tablespoon of coconut cream, and the unsweetened coconut shavings.
In a large bowl, whip the heavy cream until it is smooth and slightly thick, then mix in the honey.
Next, add ⅓ of the heavy cream to the strawberry yogurt mixture, ⅓ to the blueberry yogurt mixture, and ⅓ to the coconut yogurt mixture. Carefully fold the heavy cream into each mixture until smooth.
Evenly spoon equal amounts of blueberry, strawberry and coconut cream mixtures into the molds in layers according to your design.
Push a popsicle stick into each of them about half-way down.
Freeze for at least 4 hours or best overnight and best served cold.

Leave a Comment

Notes

*add more or less depending on your taste

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Whipped Mango Drink - Dalgona Inspired

Aug 2, 2020 · 1 Comment

This Whipped Mango Drink is easy to make and delicious! It's inspired by the popular TikTok's Dalgona Coffee and it's great for kids because there is no caffeine and uses only 5 ingredients only!

Here's my version of the original Dalgona Coffee Recipe or my Strawberry Whipped Drink.

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What is Whipped Mango Drink?

The Whipped Mango Drink is a Dalgona Inspired yummy beverage inspired by the trendy Dalgona coffee. Instead of coffee, it uses mango juice or puree as the base. On top, there's a fluffy whipped cream made by mixing equal parts heavy cream, sugar, and water until it's light and fluffy.

This whipped cream is spooned over the mango base, making a frothy and delicious drink. It's a fun way to enjoy the sweet taste of mango!

Health Benefits of Mango

Aids digestion
Promotes a healthy guy
Promotes eye health
Helps regulate cholesterol levels
Great for diabetics

Top Tip

For the best flavor, pick mangoes that are ripe but not too soft.

Substitutions

½ cup of fresh mango: Instead of fresh mango, you can use one half of a diced mango. This will provide the same sweet and fruity flavor.
Water: You can use filtered water or coconut water as a substitute.
4 - 5 tablespoons of heavy cream: Substitute with whipped coconut cream for a dairy-free option. Alternatively, use half-and-half or full-fat coconut milk for a creamier texture.
1 teaspoon of sugar: Replace with honey, agave nectar, or maple syrup for a natural sweetener alternative.
1 cup milk: Any type of milk can be used, such as almond milk, soy milk, or oat milk, depending on your dietary preferences.
Ice Cubes: If you don't have ice cubes, you can use frozen mango chunks or simply chill the drink in the refrigerator before serving.

Variations

Coconut Mango Drink: Blend fresh mango with coconut water instead of regular water for a tropical twist.
Mango Lassi: Add a spoonful of yogurt to the mango base and blend it for a creamy and tangy variation.
Spicy Mango Drink: Blend fresh mango with a pinch of chili powder or a dash of hot sauce for a spicy kick.
Mango Banana Smoothie: Blend fresh mango with a ripe banana and milk for a creamy and naturally sweet smoothie.

Storage

Drink it fresh; it's tastiest when enjoyed immediately. 😬

Ingredients

fresh mango (one-half of a mango)
water
heavy cream sugar
milk
ice cubes

Instructions

In a blender, add diced mango and water to cover ¾ of the mango. Next, blend until smooth and creamy, and set aside.

In a medium bowl, add heavy cream and on medium speed whip while slowly adding the sugar. Then mix until stiff peaks are formed. (About 3-4 minutes)

Next, add 3 tablespoons of the mango mixture and continue mixing for 1 minute, or until the mango mixture is fully incorporated. Be careful, not over-beat.

Add ice and milk into a container and top with the whipped mango mixture.

Dalgona Mango Coffee in a glass cup in a blue container

More refreshing Filipino Drinks:

5 from 1 vote

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Dalgona Whipped Mango

Quench your thirst with our Whipped Mango Drink, inspired by the famous Dalgona Coffee from TikTok! It's a treat for kids, with no caffeine and just 5 easy-to-find ingredients. Simple to make and super tasty, it's a must-have for any mango fan!

Prep Time6

Total Time6

Course: Dessert, drink

Cuisine: American, Filipino, korean

Servings: 1 person

Calories: 415kcal

Author: Lainey

Ingredients

Instructions

In a blender, add diced mango and add water to cover ¾ of the mango. Next, blend until smooth and creamy, set aside.
In a medium bowl, add heavy cream and on medium speed whip while slowly adding the sugar. Then mix until stiff peaks are formed. (About 3-4 minutes)
Next add 3 tablespoons of the mango mixture, and continue mixing for 1 minute or until the mango mixture is fully incorporated. Be careful, not over-beat.
Add ice, milk into a container and top with the whipped mango mixture.

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Notes

For best results, chill the mixing bowl and then whisk in the freezer for 15 minutes.
You may have extra mango puree, use it for a smoothie.

Serving: 1servingCalories: 415kcalCarbohydrates: 29gProtein: 10gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 97mgSodium: 110mgPotassium: 562mgFiber: 1gSugar: 29gVitamin A: 2170IUVitamin C: 30mgCalcium: 349mgIron: 0.2mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Sago Gulaman Drink

Jul 31, 2020 · 7 Comments

Sago Gulaman Drink is a local Filipino sweet beverage made of tapioca pearls, water, brown sugar, gulaman, and vanilla. It's a delicious and refreshing drink that is super easy to make and perfect to serve on a hot summer day!

Looking for more easy and delicious drink recipes? Try my Calamansi Drinks, Buko Salad Drink, and Buko Pandan Drink recipe!

a glass of sago gulaman drink on a tan towel

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What is Sago Gulaman Drink?

Sago Gulaman Drink is a popular Filipino beverage recognized for its distinct textures and flavors. This traditional drink contains sago (tapioca pearls) and gulaman (agar-agar jelly) combined with arnibal, a sweet brown sugar syrup, resulting in a pleasantly sweet and satisfying refreshment.

It is frequently served chilled especially in the Philippines during the hot summer months, providing a pleasant and delicious way to cool down.

This Filipino sago't gulaman is a must-try if you enjoy delicious and refreshing drinks or are just curious to try something new. Try making this easy drink recipe at home today and savor the sweetness and delicious blend of flavors and textures to give your typical beverages a refreshing twist!

3 glasses of sago gulaman drinks on a table with cloth

Variations

Gulaman Flavors: gulaman bars are either colored or plain (transparent white). To change up the taste of the drink, use a different flavor gulaman.
Grass Jelly Drink: you can use grass jelly, which has a similar texture as gulaman, to provide a refreshing and herbal flavor.
Pandan Flavor: use pandan leaves or pandan extract to flavor your drink. Pandan's aroma and slightly nutty flavor gives the traditional drink a unique taste.

Substitutions

Jelly: feel free to use plain jello, fruit-flavored jelly cubes, or gelatin powder if you can't find gulaman.
Sago Pearls: replace sago pearls with (boba pearls) tapioca pearls or soaked chia seeds, if desired.

Storage Tips

Refrigerate the sago pearls, gulaman cubes, and syrup separately in sealed containers for up to 3 days.
Assemble the drink right before serving to ensure the optimum texture and freshness.

sago gulaman drinks in 3 glass cups on a cloth with a small bowl of sago, brown sugar syrip, and long wooden spoon

Ingredients

Listed below are all the ingredients you will need:

Gulaman

3 cups water
¼ cup brown sugar
1 pack 25g red gulaman, unflavored

Sago

4-5 cups water
⅓ cup sago pearls
1 tsp vanilla (optional)

Juice

1 cup brown sugar
3 ⅓ cups water

ingredients for the sago gulaman drink recipe

Instructions

How to Make Gulaman:

In a pan over low heat, add 3 cups of water and 14 cups of brown sugar, then simmer, and stir until the sugar is dissolved:

boiled the brown sugar and water mixture in a pan and stirred using a yellow green spatula

Add unflavored gulaman powder and stir for 3-5 mins or until frothy:

added the unflavored gulaman into the mixture then simmered

Turn off the heat and pour into a glass container, and cool for 20 minutes. Gulaman should be solidified like jello. Then slice into small cubes (see pictures):

sliced the solidified gulaman in a glass container into small cubes using a knife

How to Make Sago:

In a large pot over medium heat, add 4 cups of water (add 1 more cup if needed), and bring to a boil. Add ⅓ cup sago pearls and cook until sago pearls are tender and translucent:

Using a strainer, separate the sago and hot water. Then pour cold water on the sago to avoid sticking. Set aside:

separated the cooked sago and hot water using a strainer

Juice:

In a pan over low heat, add 1 cup brown sugar and caramelized sugar, make sure to keep an eye and stir, so the sugar does not stick to the pan:

caramelized the brown sugar in a pan and stirred using a wooden ladle

Once it is caramelized, carefully pour in 3 ⅓ cups of water and stir until it is well combined.

Make sure that the caramelized sugar does not burn because it will give a bitter flavor. Allow it to cool for 20 minutes:

poured some water into the pan and mixed with the caramelized sugar using a wooden ladle

How to Assemble the Sago Gulaman:

In large glasses, add ice, gulaman, cooked sago, and juice mixture.

Best served cold and individual servings:

assembled the ice, gulaman, cooked sago, and juice mixture

Enjoy a refreshing and delicious Filipino drink in every sip!

delicious Filipino Authentic Sago Gulaman!

Top Tips

Cook the sago pearls until they turn transparent, then rinse them using cold water to avoid sticking. Read the package instructions before cooking the gulaman and allow the gulaman to fully set before slicing it into cubes.

FAQ

What's the difference between gulaman and gelatin?

Gulaman (known as agar or agar-agar in English) is a carbohydrate that comes from red algae (seaweed) while gelatin is a protein substance from collagen found in animal skin and bones.

What is gulaman drink made of?

Gulaman drink is typically made with tapioca pearls, gulaman, water, brown sugar, and vanilla.

What is the English of palamig drink?

Palamig or Samalamig, literally translates as "Coolers," in English. They are Filipino drinks typically made with sago or tapioca pearls, gulaman or jellies, and syrup.

More Recipes

Here are more refreshing Filipino drinks to try:

a glass of sago gulaman drink with ice cubes

5 from 2 votes

Print Pin Recipe

Sago Gulaman Drink

Enjoy a classic Filipino beverage prepared with sago pearls, jelly cubes, and sweet syrup with this easy-to-make and delicious sago gulaman drink! It is ideal for cooling off on a hot day and a perfect treat for a delightful blend of textures and flavors!

Prep Time15

Cook Time10

Cool Time20

Total Time45

Course: Drinks

Cuisine: Filipino

Servings: 4

Calories: 306kcal

Author: Lainey

Ingredients

Gulaman

▢ 3 cups water
▢ ¼ cup brown sugar
▢ 1 (25 g) red gulaman unflavored

Sago

▢ 4-5 cups water
▢ ⅓ cup sago pearls
▢ 1 tsp vanilla optional

Juice

▢ 1 cup brown sugar
▢ 3 ⅓ cups water

Instructions

Gulaman:

In a pan over low heat, add 3 cups of water, and ¼ cup brown sugar, and stir dissolved.
Add unflavored gulaman and stir for 3-5 mins or until frothy.
Turn off the heat, pour into a glass container, cool for 20 mins, and slice into small cubes (see pictures).

Sago:

In a large pot over medium heat, add 4 cups water (add 1 more cup if needed), and bring to a boil.
Add ⅓ cup sago pearls and cook until sago pearls are tender and translucent.
Using a strainer, separate the sago and hot water. Then pour cold water on the sago to avoid sticking.

Juice:

In a pan over low heat, add 1 cup brown sugar and caramelized sugar, make sure to keep an eye and stir, so the sugar does not stick to the pan.
Once it is caramelized, carefully pour in 3 ⅓ cups water and stir until well combined. Make sure that the caramelized sugar does not burn because it will give a bitter flavor. Allow to cool for 20 minutes.

Assembling the Sago Gulaman:

In large glasses, add ice, gulaman, cooked sago, and juice mixture. Best served cold and individual servings.

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Serving: 1glassCalories: 306kcalCarbohydrates: 78gProtein: 0.1gSodium: 67mgPotassium: 96mgFiber: 1gSugar: 67gVitamin C: 0.5mgCalcium: 77mgIron: 1mg

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Easy Ice Candy from Philippines

Jul 24, 2020 · 6 Comments

Try this Ice Candy —a Filipino take on ice pops that's both delicious and refreshing! This recipe features the unique flavors of purple yams, blended with creamy condensed milk and evaporated milk for a truly irresistible treat!

Looking for more refreshing desserts? Try my Avocado Popsicles, Fruit Popsicles or Mango Ice Candy!

ube ice candy in a bowl on a brown cutting board

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History of Ice Candy

We don't have exact records of how ice candy started, but we think it came from a mix of different cultures, people trying new things with food, and having yummy ingredients to use. So, ice candy is a tasty result of people's creativity and the yummy things they could find to make it!

Innovation and Adaptation: Ice candy as it is known today likely emerged as a localized adaptation of frozen treats in the Philippines. With the abundance of tropical fruits, dairy products, and sweeteners in the region, Filipinos creatively combined these ingredients to create their unique version of frozen delicacies.
Popularity and Variations: Ice candy gained popularity across the Philippines as a simple and affordable frozen treat, particularly favored during hot summer months. Its versatility allowed for various flavor combinations, with popular options including fruit flavors, chocolate, coffee, and even local delicacies like ube (purple yam).
Cultural Significance: Ice candy holds cultural significance in Filipino society, often enjoyed during family gatherings, celebrations, and street food festivals. It is not only a refreshing dessert but also a nostalgic symbol of childhood for many Filipinos.
Modernization and Commercialization: While traditionally made at home or sold by street vendors, ice candy has also become commercialized, with pre-packaged versions available in supermarkets and convenience stores. However, homemade ice candy remains cherished for its authenticity and customization options.

ube ice candy in plastic wrap on a cutting board

Substitutions

Purple Yams: If purple yams are not available, you can substitute them with other types of yams or sweet potatoes, such as orange sweet potatoes or white sweet potatoes. These alternatives will provide a similar starchy sweetness to your ice candy.
Condensed Milk: For a dairy-free option, you can use coconut condensed milk or almond condensed milk. Alternatively, you can make your own condensed milk substitute using coconut milk and sweeteners like sugar or maple syrup.
Evaporated Milk: To replace evaporated milk, you can use coconut milk or almond milk for a dairy-free version. You can also use soy milk or oat milk as alternatives.
Sweeteners: Instead of using traditional sugar, you can sweeten your ice candy with honey, maple syrup, agave nectar, or stevia for a lower-calorie option.

Variations

Add fresh fruits shredded young coconut to this recipe.
Add-ins: Get creative with add-ins like chopped fruits, chocolate chips, nuts, or coconut flakes to customize your ice candy according to your preferences.

ube ice candy in a pink bowl on a cutting board

Top Tip

After adding the cassava flour make sure to continually stir it. Leaving it untouched while the stove is on will create lumps and won't taste great.

Storage

Can be stored for 2-3 months in a freezer safe container.

Ingredients

Listed below are all the ingredients you will need:

½ cup ube (purple yam), steamed
8 cups water
½ cup cassava flour
⅓ cup organic sugar
¾ cup condensed milk
1 cup evaporated milk
1 tablespoon ube flavoring

Instructions

Bring a pot of water to a boil. Add the purple yams and cook for 25 to 30 minutes or until they are soft and tender.

How to make Ube Ice Candy:

In a bowl, add ube and 1 cup water and mix until there are no lumps, set aside.

In another bowl, add 2 cups water and cassava flour and mix until well combined, set aside.

In a pot over medium heat, add 5 cups water and bring to a rolling boil. Add sugar and mix until sugar is dissolved.

Next add cassava mixture and stir continuously.

Add ube mixture, ube flavoring and stir until well combined. The mixture will turn purple.

Add condensed milk, evaporated milk and continue to mix until well combined.

Allow to cool for 30 mins and transfer in popsicle molds or ice candy plastic

pouring condensed milk in a pot with ube mixture

If using ice candy bag:

You will need a funnel and a ladle.

Insert the tip of the funnel in the ice candy bag and ladle the mango mixture. Make sure to leave at least 2 inches for tying.

scooping the ice candy mixture into a funnel

Twist the ice candy bag to seal the mixture and knot tightly.

Repeat until there is no ube mixture left.

Freshly made ice candy resting on a cutting board beside popsicle molds filled with unfrozen treats, ready to be enjoyed.

If you don't have ice candy bags, but have popsicle molds:

Evenly pour ube mixture into the popsicle molds.

Freshly made ice candy popsicle molds filled with unfrozen treats, ready to be enjoyed.

If you don't have ice candy molds, you can always use popsicle molds:

Hint: Always leave enough space in the ice candy bag. You will find it difficult to tye the knot if you put too much of the ice candy mixture.

FAQ

What is ice candy in the Philippines?

Ice candy, or ice pops, is a popular summer snack in the Philippines made by freezing fruit juice in plastic bags. The juice is made from fruit pulp, water, sugar, and sometimes cream of tartar.

How long does ice candy last?

The shelf life of ice candy can vary depending on factors such as ingredients used, storage conditions, and whether it contains any perishable items like dairy. Typically, homemade ice candy can last in the freezer for about 2-3 months if properly stored in an airtight container to prevent freezer burn. However, it's best to consume it within 1-2 months for the best taste and texture. If your ice candy contains dairy, it's essential to keep it frozen at all times to prevent spoilage. Always check for any signs of freezer burn or off-flavors before consuming.

What does cornstarch do in ice cream?

Adding cornstarch to ice cream recipes can improve the texture, stability, and overall quality of the final product. However, it's important to use the right amount to avoid making the ice cream too thick or starchy.

More Filipino recipes you will enjoy:

5 ice candy in a bowl on a brown cutting board

4.84 from 6 votes

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Easy Ice Candy from Philippines

This Ice Candy from Philippines is made with ube, creamy condensed milk and evaporated milk for a delicious treat you will enjoy!

Prep Time10

Cook Time30

Freeze Time6

Total Time6 40

Course: Dessert, Snack

Cuisine: Filipino

Servings: 12 ice candies

Calories: 147kcal

Author: Lainey

Ingredients

Instructions

How to boil ube (purple yam):

Bring a pot of water to a boil. Add the purple yams and cook for 25 to 30 minutes or until they are soft and tender.

How to make Ube Ice Candy:

In a bowl, add ube and 1 cup water and mix until there are no lumps, set aside.
In another bowl, add 2 cups water and cassava flour and mix until well combined, set aside.
In a pot over medium heat, add 5 cups water and bring to a rolling boil. Add sugar and mix until sugar is dissolved.
Next add cassava mixture and stir continuously.
Add ube mixture, ube flavoring and stir until well combined. The mixture will turn purple.
Add condensed milk, evaporated milk and continue to mix until well combined.
Allow to cool for 30 mins and transfer in popsicle molds or ice candy plastic

If using a popsicle mold:

Evenly pour ube mixture into the popsicle molds.

If using ice candy bag:

You will need a funnel and a ladle.
Insert the tip of the funnel in the ice candy bag and ladle the mango mixture. Make sure to leave at least 2 inches for tying.
Twist the ice candy bag to seal the mixture and knot tightly.
Repeat until there is no ube mixture left.

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Serving: 1gCalories: 147kcalCarbohydrates: 22gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 61mgPotassium: 169mgFiber: 0.1gSugar: 18gVitamin A: 101IUVitamin C: 1mgCalcium: 124mgIron: 1mg

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Old Fashioned Chocolate Covered Cherries Recipe

Jul 23, 2020 · 3 Comments

These Old Fashioned Chocolate covered cherries are the perfect blend of sweet and tart, wrapped up in a combination of juicy cherries encased in a sugary dough and dipped in rich chocolate that melts in your mouth.

Try more kind of this recipe with yummy fruit and chocolate: Mini Fruit Cookies, White Chocolate Fruit Tart, and Chocolate Pretzel Rods.

chocolate covered cherries in a white mug

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Substitutions

If you don’t have shortening, use coconut oil.
If you don't have fresh cherries, you can use maraschino cherries from a jar instead. Just make sure to pat them dry to remove any juices before wrapping them in the dough.
For the chocolate coating, semi-sweet chocolate or dark chocolate work well, but you can also use chocolate candy melts or Ghirardelli wafers for an easy melt.

Variations

If you want a thinner chocolate for dipping, add more coconut oil to the chocolate.
If dough is too sticky, add a few tablespoons of powdered sugar. If dough is too dry, add a few drops of milk until it a pliable consistency.
To make them extra special for Christmas or as gifts, drizzle some white chocolate on top or use a candy mold to shape them into festive candies.

Storage

Store the chocolate covered cherries in an airtight container at room temperature for up to a week. If you live in a warmer climate, consider keeping them in the refrigerator to prevent the chocolate from melting.
For longer storage, you can freeze them for up to a month, although they may lose some of their texture.

Top Tips

Make sure the cherries are dry before dipping in melted chocolate. Because the chocolate will seize up.
To ensure the chocolate doesn't burn or seize, melt chocolate and butter over very low heat.
Try not to get water in the bowl with the chocolate or on any of the utensils you’re using. It will cause your chocolate to seize up.
If you’re worried about excess chocolate making a mess, place the cherries on wax paper to harden.

chocolate covered cherries halved on white plate

Ingredients

fresh cherries
confectioners' sugar
butter
milk
almond extract
chocolate chips
chocolate bar (optional)
plain shortening (optional)

Instructions

The sweet cherries I used for this recipe are fresh Northwest Cherries. Pick some up at your local grocery store.

Remove pits from about 16-18 fresh cherries. Wash and set aside on paper towels to dry completely. You can leave the stems to help with dipping in chocolate:

washed and pitted northwest cherries on a white paper towel

Mix together confectioners' sugar, butter, milk and almond extract until it forms a smooth round ball with the consistency of play-doh.

Pinch off about about ounce of the dough (about the same size of a cherry) and roll it into a small ball, then flatten it out and press your thumb in the center.

Put a cherry inside the thumbprint and mold the dough up and around the stem until the entire cherry is covered:

Place cherries in freezer for about 10-15 minutes while you melt the chocolate. Melt all the chocolate chips and chocolate bar in a microwave safe bowl for 30 seconds, then microwave in 20 second increments until it begins to melt. Stir it often so it doesn’t burn.

Dip the cherries into the melted chocolate, using a spoon to roll them until completely covered chocolate:

white chocolate covered cherry dipped in melted chocolate

Place on wax or parchment paper to harden completely. You can place in refrigerator to speed up the hardening process. Enjoy!

Northwest cherry growers in a white bowl covered with chocolate

How to Freeze Cherries in 3 simple steps

If you have extra cherries on hand and would like to freeze them for baking at a later date, here is how:

Wash and pit all the cherries.
Place cherries onto a parchment paper lined baking sheet and freeze flat for 12-24 hours. Or freeze directly in a bag, making sure it's evenly spaced out.
After this initial freeze, transfer frozen cherries into a large plastic zip-top bag.

Cherries should keep for 6 months as long as they are in an air-tight, freezer-safe bag.

Frequently Asked Questions

Do chocolate covered cherries go bad?

Yes, chocolate covered cherries can go bad over time. They should be eaten within a week or kept in the fridge to last longer.

What is the enzyme for chocolate covered cherries?

The enzyme often used in chocolate covered cherries is called invertase.

What is the gooey stuff in chocolate covered cherries?

The gooey stuff is a sweet syrup made when the sugar inside the cherries melts. This happens because of the enzyme invertase.

5 from 1 vote

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Old Fashioned Chocolate Covered Cherries Recipe

Make this classic Old Fashioned Chocolate Covered Cherries recipe in just 20 minutes. Perfect for any occasion, this easy dessert combines juicy cherries, sweet dough, and rich chocolate for an indulgent treat.

Prep Time10

Cook Time10

Total Time20

Course: Desserts

Cuisine: American

Keyword: chocolate covered cherries

Servings: 14 -16 cherries

Calories: 44kcal

Author: Lainey

Ingredients

Instructions

Remove pits from about 16-18 fresh cherries. Wash and set aside on paper towels to dry completely. You can leave the stems to help with dipping in chocolate.
Mix together confectioners sugar, butter, milk and almond extract until it forms a smooth round ball with the consistency of play-doh. If dough is too sticky, add a few tablespoons of powdered sugar. If dough is too dry, add a few drops of milk until it becomes a pliable consistency.
Pinch off about about ounce of the dough (about the same size of a cherry) and roll it into a small ball, then flatten it out and press your thumb in the center.
Put a cherry inside the thumbprint and mold the dough up and around the stem until the entire cherry is covered.
Place cherries in freezer for about 10-15 minutes while you melt the chocolate.
Melt all the chocolate chips and chocolate bar in a microwave safe bowl for 30 seconds, then microwave in 20 second increments until it begins to melt. Stir it often so it doesn’t burn. If chocolate is too thick you can add 1 teaspoon shortening to help it coat better. DO NOT ADD WATER. (You can substitute a package of chocolate almond bark for this enrobing process.)
Dip the cherries into the melted chocolate, using a spoon to roll them until completely covered chocolate.
Place on wax or parchment paper to harden completely. You can place in refrigerator to speed up the hardening process.

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Serving: 1gCalories: 44kcalCarbohydrates: 20gProtein: 0.3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 20mgPotassium: 35mgFiber: 0.4gSugar: 2gVitamin A: 83IUVitamin C: 1mgCalcium: 5mgIron: 0.3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Mango Ice Candy

Jul 20, 2020 · 5 Comments

This easy-to-make Mango Ice Candy is a healthy summer dessert with a fresh and delicious taste of mango in every bite! Its cooling, fresh, tropical flavor will always be a crowd favorite!

Looking for more ice candy recipes? Try my Avocado Ice Candy and Easy Ube Ice Candy recipe!

frozen Mango Ice Candy in a coconut shell

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What is Mango Ice Candy?

Mango Ice Candy recipe is a popular dessert in the Philippines, and a quick and easy to make frozen treat. This best selling ice candy is made by blending ripe mangos, milk, cassava flour, sugar, and water. The smooth and sweet blended mango mixture is then put into little ice candy bags or popsicle molds and frozen until solid, providing a tasty and simple way to experience the tropical delight of mango flavor.

Undeniably, it's a deliciously refreshing treat and ideal for sharing with family and friends. It is a popular summer cooler among both kids and adults, as it provides a cold and delicious way to beat the heat.

Try and enjoy the delectable taste of Mango Ice Candy using just 5 simple ingredients. Make your own mango ice candy now and get a taste of the tropics, no matter where you are these hot summer days!

yummy and refreshing Mango Ice Candy popsicles on a white plate

Variations

You can add fresh fruits like avocado or shredded young coconut to this recipe.
Are you craving mango float but want it to be handy when eating? Add some crushed graham crackers to the mixture!

Substitutions

Fruit - ripe mangoes can be substituted with other fruits such as strawberries, ripe bananas, or pineapple to make different flavors.
Flour - you may use tapioca starch, cornstarch, or arrowroot powder in place of cassava flour to get similar texture.
Sweetener - use agave syrup, maple syrup, or coconut sugar instead of organic sugar if it is unavailable.
Milk - replace nondairy milk with alternatives such as almond milk, coconut milk, oat milk, or soy milk to vary the flavor and creaminess.

Storage Tips

Mango ice candy can be stored in the freezer for 1-2 months.
Lay them flat in the freezer to achieve even freezing and keep them from sticking together.
Keep them in an airtight container or sealed plastic bag to preserve their quality and avoid freezer burn.

Mango Ice Candy and fresh mango cubes in a coconut shell

Ingredients

Listed below are all the ingredients you will need:

mango diced
water
cassava flour
organic sugar
non-dairy milk

Instructions

Set aside 2 tablespoons of diced mangoes.

Add the rest of the mangos to a food processor or a blender, and blend until smooth:

smooth and blended mango for Mango Ice Candy

In a pot over low heat, add water, and cassava flour and continuously stir so there will be no lumps:

pouring water into the pan for the Mango Ice Candy recipe

Add sugar and stir until it dissolves:

adding sugar to the water and cassava flour mixture to be used for the Mango Ice Candy recipe

Then add the non-dairy milk and continue stirring:

adding non-dairy milk for the Mango Ice Candy

Add the blended mangos and stir until mixture is smooth and everything is well combined:

adding the pureed mango for the Mango Ice Candy

There are 2 ways to make this: as a popsicle or ice candy.

If using a popsicle mold:

Evenly add diced mangoes, then pour in the mango mixture:

adding mango cubes into the Popsicle mold to make Mango Ice Candy

Cover with plastic wrap and insert a popsicle stick then freeze:

ready to freeze popsicle Vegan Mango Ice Candy

After freezing and taking it out of the mold, it will look like this!

delicious Mango Ice Candy popsicles on a white plate

If using an ice candy bag:

You will need a funnel and a ladle. Insert the tip of the funnel into the ice candy bag and ladle the mango mixture:

adding fresh mango into the plastic wrap to make Mango Ice Candy

Make sure to leave at least 2 inches for tying:

pouring in the Mango Ice Candy mixture using a funnel

Twist the ice candy bag to seal the mixture and knot it tightly. Repeat until there is no mango mixture left:

Put in the freezer overnight or until frozen before serving:

Enjoy a sweet and delicious frozen mango treat!

Top Tips

After adding the cassava flour make sure to continually stir it. Leaving it untouched while the stove is on will create lumps and won't taste great.
Always leave enough space in the ice candy bag. You will have a hard time tying it if you put too much ice candy mixture.

FAQ

Do you think mango juice would work?

You can use mango juice for this recipe. Just make sure to balance it out with the water requirement of this recipe. You can add it little by little to taste.

Can I use honey instead of agave?

Yes, sure you can! Honey is a natural and healthy sweetener just like agave so go for it.

Do you know if this recipe works for standard popsicles?

Definitely yes!

Can I use cornstarch for this recipe?

If you do not have cassava flour, cornstarch is an alternative.

delicious Mango Ice Candy held by a hand

More Recipes you would enjoy:

some mango ice candies in a wooden bowl with mango slices and ice cubes

5 from 2 votes

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Mango Ice Candy

Learn how to make this healthy Mango Ice Candy with a fresh and delicious taste in every bite- just mix, freeze, and enjoy!

Prep Time20

Cook Time15

Freezing6

Total Time6 35

Course: Dessert

Cuisine: Filipino

Servings: 8 servings

Calories: 275kcal

Author: Lainey

Ingredients

Instructions

Set aside 2 tablespoons of diced mangoes.
Add the rest of the mangos to a food processor or blender, and blend until smooth.
In a pot over low heat, add water, and cassava flour and continuously stir so there will be no lumps.
Add sugar and stir until it dissolves. Then, add non-dairy milk and continue stirring.
Add the blended mangos and stir until the mixture is smooth and everything is well combined.

If using a popsicle mold:

Evenly add diced mangoes, then pour in the mango mixture.
Cover with plastic wrap and insert a popsicle stick then freeze.

If using ice candy bag:

You will need a funnel and a ladle.
Insert the tip of the funnel into the ice candy bag and ladle the mango mixture. Make sure to leave at least 2 inches for tying.
Twist the ice candy bag to seal the mixture and knot it tightly. Repeat until there is no mango mixture left.
Freeze the ice candy overnight or until frozen before serving.

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Calories: 275kcalCarbohydrates: 63gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 23mgPotassium: 45mgFiber: 4gSugar: 39gVitamin A: 6.342IUVitamin C: 12mgCalcium: 99mgIron: 4mg

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How to Make Ube Ice Cream

Jul 17, 2020 · 4 Comments

How to make Ube Ice Cream with no ice cream machine or eggs or egg yolks needed? With five ingredients and a little mixing, you have homemade Ube ice cream that is fine in texture, creamy, and a healthier version of the store-bought ice cream!

Ice cream lovers like you have also found my Oreo Chocolate Ice Cream, Black Sesame Ice Cream, Pineapple Ice Cream or my Pandan Ice Cream recipes. Come and make yours too!

delicious ube ice cream on a white plate

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What is Ube Ice Cream?

The Ube ice cream recipe, made from purple yam (ube), originated in the Filipino cuisine and became popular during the Spanish colonial period when dairy products were introduced.

Initially a flavor for sorbetes (Filipino-style ice cream), it gained cultural significance and became a staple in desserts like halo-halo. Commercial production began in the mid-20th century, with brands like Magnolia making it widely available.

The flavor gained global recognition in the late 20th century through Filipino diaspora communities and exploded in popularity in the 2010s due to its vibrant color and unique taste, amplified by social media.

Ube ice cream is now celebrated as a symbol of Filipino heritage and enjoyed worldwide in traditional and innovative desserts.

Health Benefits of Ube

Great source of antioxidants
Promotes healthy digestion and supports heart health by lowering cholesterol levels.
Strengthens the immune system and supports skin health.
Contains complex carbohydrates for sustained energy.
Helps maintain stable blood sugar levels, making it suitable for diabetic-friendly diets.

Variations

Ube Macapuno - Features tender strips of macapuno (coconut sport) mixed in for added texture and flavor.
Ube Cheesecake - Swirls of cream cheese and graham cracker crumbs create a dessert inspired by ube cheesecake.
Ube Mochi - Ice cream encased in a soft, chewy mochi (sticky rice cake) shell.

ube ice cream on a white plate with a small spoon

Substitutions

All-purpose cream / heavy cream - Use coconut cream, cashew cream, or evaporated milk.
Ube - Replace with purple sweet potato or taro root.
Condensed milk - Try sweetened coconut cream, honey, maple syrup, or evaporated milk with sugar.
Coconut milk - Substitute with almond milk, soy milk, or evaporated milk.
Ube flavoring - Use vanilla extract with purple food coloring, taro extract, or ube jam.

Storage

Refrigerator - Not recommended as ice cream will melt.
Freezer - Store in an airtight container in the freezer for up to 2 weeks.
Thawing - Let sit at room temperature for 5-10 minutes before scooping. Check for any ice crystals or changes in texture before serving!

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

all-purpose cream or heavy whipping cream
ube (purple yams)
condensed milk
coconut milk
ube flavoring

See recipe card for quantities.

Instructions

Prep time! In a saucepan over medium, heat up some water and place the sliced ube. Boil it for about 35 minutes or until tender.

Then in a stand mixer, immersion blender or electric hand mixer, add all-purpose cream and mix until it becomes foamy about 2-3 minutes. If using heavy whipping cream, mix until stiff peak forms.

Next, whisk or fold in the boiled ube, sweetened condensed milk, 1 tablespoon ube flavoring, and coconut cream and mix until well combined.

Feel free to add a few more tablespoons ube powder or ube extract for a stronger taste.

Pour the ice cream mixture into a safe container, cover and freeze overnight and cover with parchment paper or plastic wrap.

delicious ube ice cream and boiled ube on a plate

Then serve chilled and enjoy the delicious ube ice cream without the need of an ice cream maker!

scoops of ube ice cream on a white plate

Hint: To enhance the ube flavor naturally, roast or steam the ube before boiling it. This brings out its sweetness and nutty aroma, making your ice cream more flavorful!

⭐ Top Tip

For a creamier texture, whip the all-purpose cream or coconut cream to soft peaks before mixing it with the other ingredients. This adds air to the mixture, making your ice cream light and smooth.

FAQ

Is ube ice cream healthy?

Recent studies have found that the purple variety contains exceptionally high levels of powerful antioxidants, which can improve overall health. However, this doesn't mean you should overindulge in ube-based desserts. While ube itself is nutritious, many ube-flavored treats also contain high amounts of sugar and fat.

Is ube Japanese or Filipino?

Ube is a purple yam that originated in the Philippines. Ube has a brown, bark-like exterior and vibrant purple flesh. Ube has a sweet, nutty flavor and aroma and is commonly used in desserts.

Why is yam ice cream purple?

Ube Ice Cream really is that purple - that's because it's made with ube powder and extract, which are made from purple yams.

What does ube taste like?

Ube ice cream tastes subtly sweet and creamy with a mellow, nutty, and vanilla-like flavor. Its taste is likened to a cross between pistachio, white chocolate, coconut and vanilla.

More Ice Cream recipes

5 from 3 votes

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Ube Ice Cream

Learn how to make this easy recipe of Ube Ice Cream using 5 ingredients only without an ice cream machine needed!

Prep Time15

Freeze Time6

Total Time8 15

Course: Dessert, Snack

Cuisine: Filipino

Servings: 4 servings

Calories: 434kcal

Author: Lainey

Ingredients

Base Ingredients:

▢ 1 cup all-purpose cream or heavy whipping cream
▢ ½ cup ube boiled, peeled, and cut into wedges
▢ ¼ cup condensed milk
▢ ¼ cup coconut milk

Flavoring:

▢ 1-2 tablespoons ube flavoring

Instructions

Prepare the Ube:

In a pot over medium heat, bring water to a boil. Add the sliced ube and boil for about 35 minutes or until tender. Drain and let cool.

Whip the Cream:

In a bowl or food processor, add the all-purpose cream. Beat until foamy, about 2-3 minutes.
If using heavy whipping cream, beat until stiff peaks form.

Combine Ingredients:

Add the boiled ube, condensed milk, 1 tablespoon of ube flavoring, and coconut milk to the whipped cream.
Mix until well combined. If a stronger ube flavor is desired, add an additional tablespoon of ube flavoring.

Freeze:

Transfer the mixture into a container. Cover with a lid, parchment paper, or plastic wrap to prevent ice crystals from forming.
Freeze overnight (6-8 hours)

Serve:

Best served frozen. Scoop and enjoy!

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Serving: 1gCalories: 434kcalCarbohydrates: 22gProtein: 5gFat: 37gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 108mgSodium: 74mgPotassium: 255mgFiber: 0.2gSugar: 21gVitamin A: 1327IUVitamin C: 1mgCalcium: 156mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Strawberry Mango Lemonade Recipe

Jul 15, 2020 · 3 Comments

Take a sip of this refreshing tropical 5 ingredient Strawberry Mango Lemonade Recipe - the perfect drink to beat a hot summer day! No blender needed – just mix, stir, and enjoy your new favorite beverage!

Try these delicious drinks too: Refreshing Calamansi Juice, Fresh Fruit Cantaloupe Juice. and Strawberry Banana Smoothie.

two glasses of sweet and refreshing strawberry mango lemonade

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Health Benefits of Mango

Mango helps your stomach digest food better.
It makes your body’s defense system stronger.
Eating mangoes is good for your eyes and can help your skin stay clear.
Mangoes can also help lower the amount of bad stuff in your blood called cholesterol.

Variations

To make your lemonade look nicer and give it more good stuff for your body, you can add crushed mint leaves or garnish a lemon slice on top.

two glasses of strawberry mango lemonade with ice cubes

Substitutions

Freeze mango juice prior to making the recipe and use them to replace the ice cubes in the recipe.
If mango juice is unavailable, you can use fresh mango puree instead. Freeze mango chunks then blend. Make sure not to add too much as mango puree is sweeter than the regular mango juice.
If agave or honey is unavailable, you can use simple syrup instead. Add little by little and adjust according to your liking.

Storage

Keep your lemonade in a closed container in the fridge and drink it within 2-3 days. Make sure the lid is tight to keep the bubbles in.
If you want to save it for longer, freeze your lemonade in ice cube trays. Then you can use the lemonade cubes in other drinks whenever you want. Remember to keep your lemonade really cold when you serve it.

Top Tip

You can change how sweet your lemonade is by adding more or less sweetener, like agave syrup. Start with what the recipe says, but feel free to adjust it until your lemonade tastes just right to you.

Ingredients

Listed below are all the ingredients you will need:

sparkling water
mango juice
agave syrup
lemons
strawberries

ingredients of strawberry mango lemonade recipe

Instructions

In a pitcher, mix together the sparkling water, mango juice, agave syrup, and lemon juice:

mixed liquid ingredients of strawberry mango lemonade recipe in a pitcher

Refrigerate until chilled. Serve with strawberry rings and ice cubes:

two glasses with ice cubes and slices of strawberry for strawberry mango lemonade

I love making this refreshing drink on hot summer days!

delicious and refreshing glasses of strawberry mango lemonade

Frequently Asked Questions

What does strawberry lemonade taste like?

Strawberry lemonade tastes sweet and tangy, like a mix of fresh strawberries and lemons. It's refreshing and perfect for hot days.

Why is strawberry lemonade healthy?

Strawberry lemonade can be healthy because it has vitamins from the strawberries and lemons, like Vitamin C. It also has antioxidants that help your body stay healthy.

Is strawberry lemonade good for your teeth?

This lemonade is not great for your teeth because the acid from the lemons and the sugar can cause tooth decay. It's best to drink it in moderation and brush your teeth afterward.

strawberry mango lemonade in a glass and pitcher

best for the summer strawberry mango lemonade drink in glasses

5 from 3 votes

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Strawberry Mango Lemonade Recipe

Make this easy and nutritious, tropical Strawberry Mango Lemonade Recipe using just 5 ingredients - a sweet drink perfect for the hot, summer days!

Prep Time5

Chill Time30

Total Time35

Course: Drinks

Cuisine: Filipino

Servings: 4 servings

Calories: 282kcal

Author: Lainey

Ingredients

Instructions

In a pitcher, mix together the sparkling water, mango juice, agave syrup, and lemon juice.
Refrigerate until chilled.
Serve with strawberry rings and ice cubes.

Leave a Comment

Serving: 1servingCalories: 282kcalCarbohydrates: 70gProtein: 1gFat: 1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 121mgPotassium: 153mgFiber: 2gSugar: 62gVitamin A: 877IUVitamin C: 72mgCalcium: 60mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

BEST Vegan Fruit Popsicle Recipe

Jul 12, 2020 · 1 Comment

Indulge in these homemade Vegan Fruit Popsicle Recipe—a delightful treat brimming with fresh fruits to beat the summer heat. They're dairy-free and lightly sweetened, with the added nutritional boost of pomegranate seeds, a superfood star!

Looking for vegan popsicles? Try my Creamy Coconut Chia Popsicles or my Grapefruit Popsicles.

yummy vegan fruit popsicles in a container with ice cubes

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Top Tips

It is best to slice your fruits thinly so it would be easier to bite and chew once it is frozen.
Roll 4 lemons on a hard surface with your palm, it will help bring out the juice of the lemons.

Substitutions

Cane Sugar: Instead of cane sugar, you can use agave nectar, coconut nectar, or date syrup as a sweetener. Adjust the amount based on your desired level of sweetness.
Lime Juice: Lime juice can be substituted for lemon juice if you don't have limes on hand. Both citrus juices add a tangy flavor to the popsicles.
Popsicle Molds: If you don't have popsicle molds, you can use small paper cups or ice cube trays with wooden sticks inserted as handles. Silicone molds are also a good alternative if you have them.
Tea Flavors: Feel free to use your favorite fruity tea flavor

Variations

Fresh Fruits: Feel free to customize the fruits used in the popsicles based on your preferences and seasonal availability. You can use a variety of fruits such as berries (strawberries, blueberries, raspberries), mango, pineapple, kiwi, peaches, or bananas.
Coconut Water Popsicles: Replace some of the coconut milk with coconut water for a lighter and more hydrating popsicle.

Storage

Freezing: Once the popsicles are fully frozen, remove them from the molds and transfer them to a freezer-safe container or zip-top bag. Arrange them in a single layer to prevent them from sticking together.
Interleaving: If stacking the popsicles, place a layer of parchment paper or wax paper between each popsicle to prevent them from freezing together.
Sealing: Seal the container or bag tightly to prevent freezer burn and preserve the flavor and texture of the popsicles.
Avoiding Moisture: Store the popsicles away from items with strong odors in the freezer to prevent them from absorbing unwanted flavors. Keep them in a separate section if possible.

four pieces of vegan fruit popsicles in a container

Pomegranate Seeds Health Benefits

Packed with antioxidants that help fight inflammation and protect cells from damage.
May improve heart health by reducing cholesterol levels and lowering blood pressure.
Contains vitamins C and K, as well as fiber, for overall health and digestion.

Chia Seeds Health Benefits

High in omega-3 fatty acids, which are beneficial for heart and brain health.
Provide fiber that supports digestive health and helps maintain a feeling of fullness.
Have antioxidants that protect against free radicals and promote overall well-being.

Ingredients

Listed below are all the ingredients you will need:

water
lemons
cane syrup
green tea bags
peaches
pomegranate seeds
frozen berries

Instructions

In a saucepan, bring 1 cup of water to a boil. Next, add the bags of tea and allow it to soak for 10 minutes.

In a mixing bowl, add lemon juice, syrup, tea water, and mix until well combined:

liquid ingredient of vegan fruit popsicles

Divide peaches, pomegranate seeds, and berries equally in each mold:

then pour ice tea mixture in each mold:

popsicle molds filled with delicious vegan popsicle mixture

Freeze overnight because Vegan Fruit Popsicles are best served frozen 🙂

Equipment: Popsicle Mold

Frequently Asked Questions

Are fruit popsicles vegan?

Yes, this recipe is.

How to make popsicles creamy and not icy?

Always add a tablespoon of cornstarch to cream-based popsicles to make them creamy and not icy! It's the best tip!

How long do these popsicles need to freeze before they are ready to eat?

4-6 hours

Can I add more/different fruits?

Yes, you can mix in any fruit that is available in your area. It would taste just as delicious!

More delicious vegan recipes desserts to try!

5 from 1 vote

Print Pin Recipe

Vegan Fruit Popsicles

Enjoy these homemade Vegan Fruit Popsicles packed with cool, fruity goodness, perfect for beating the summer heat. They're dairy-free, lightly sweetened, and include nutritious pomegranate seeds for an extra boost of goodness!

Prep Time5

Freeze Time6

Total Time6 5

Course: Dessert

Cuisine: Filipino

Servings: 8 popsicle molds

Author: Lainey

Ingredients

Instructions

In a saucepan, bring 1 cup of water to a boil. Next, add the bags of tea and allow it to soak for 10 minutes.
In a mixing bowl, add lemon juice, syrup, tea water, and mix until well combined.
Divide peaches, pomegranate seeds, and berries equally in each mold, then pour ice tea mixture in each mold.
Freeze overnight and best served frozen

Leave a Comment

Notes

*I used green tea, but feel free to use your favorite tea

Serving: 1serving

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

No Churn Pineapple Ice Cream

Jul 5, 2020 · 3 Comments

Learn how to make this delicious, No-Churn Pineapple Ice Cream using just 4 ingredients! This homemade ice cream is sweet, creamy, and very simple to make! You can have a refreshing treat without any ice cream machine - just whip and mix!

Want more refreshing ice cream recipes? Try my Buko Pandan Ice Cream, Cookie Butter Ice Cream, and Lemon Ice Cream.

refreshing Pineapple Ice Cream on a pineapple

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What is No Churn Pineapple Ice Cream?

Ever wanted to make ice cream without a fancy machine? This recipe is your answer! No-churn pineapple ice cream is a super simple, creamy dessert made with just 4 ingredients.

You just whip the cream, mix everything, and freeze it. No complicated steps or special tools—just a bowl, a mixer (or strong arms!), and a freezer. The result? A sweet, creamy treat that tastes like summer in a bowl!

Bonus: Since there’s no churning, it’s perfect for beginners or anyone who wants ice cream with pineapple flavor in a hurry (well, after freezing overnight).

Health Benefits of Pineapple

Pineapples are loaded with Vitamins A, K, Calcium, Phosphorus, and Zinc
They are rich in disease-fighting antioxidants
It greatly aids in digestion because it contains bromelain, a digestive enzyme
Helps ease the symptoms of arthritis

easiest Pineapple Ice Cream on a pineapple with spoon and fork

Substitutions

Dairy-Free Version: Replace heavy cream with coconut cream or coconut milk and use a dairy-free condensed milk substitute. This makes for a delightful pineapple coconut ice cream.

Variations

Chunky Pineapple: Reserve a few pieces of canned pineapple for a chunky texture in the ice cream mixture.
Other Fruits: Fold in mango or strawberries for a colorful and flavorful twist.
Pina Colada Ice Cream: Add a splash of coconut rum or garnish with coconut flakes to create a pina colada-inspired treat.

Storage

Store any leftover ice cream in an airtight, freezer-safe container with a lid. For best results, place a piece of plastic wrap directly on the surface of the ice cream mixture to prevent ice crystals from forming. Enjoy within 1-2 weeks for optimal freshness.

Ingredients

Listed below are all the ingredients you will need:

Instructions

In a large bowl, add the heavy cream. With a hand or stand mixer whip on medium speed to form soft peaks, about 3-5 minutes:

mixing the cream for the Pineapple Ice Cream recipe using a hand electric mixer

Add the sweetened condensed milk and vanilla, and whip to combine fully.

Stir in the crushed pineapple. Pour into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid:

ready to freeze no churn Pineapple Ice Cream

After much waiting, here it is! I was so excited to taste this refreshing Pineapple Ice Cream!

scooping Pineapple Ice Cream from the container

This pineapple ice cream is creamy, you won't think it is homemade!

Top Tips

You can use canned crushed or fresh pineapple and blend it before mixing it into the wet ingredients.
If you are having a family summer party, you can make huge batches and freeze them.
You can incorporate mini pineapple chunks aside from the crushed pineapple. It adds an interesting texture to every bite.
When creaming the heavy whipping cream, make sure to beat it until you see soft stiff peaks. Creaming it the right way is key to creamy ice cream.

Frequently Asked Questions

What is no-churn ice cream?

No-churn ice cream is a simple dessert made without the need for an ice cream maker. It’s prepared by whipping heavy cream until it forms stiff peaks, then gently folding it into a base of sweetened condensed milk.

How do you stop ice crystals from forming on the top of your ice cream?

It is essential to add cream to an ice cream recipe. I promise this recipe won't have ice crystals because of the whipped cream.

Do you have to use a food processor or is a blender fine for processing pineapples?

If you are using fresh pineapple and you want to crush it, you can slice it and blend/crush using a food processor or blender.

More delicious ice cream and refreshing recipes to try!

creamy pineapple ice cream in a pineapple boat

5 from 2 votes

Print Pin Recipe

No Churn Pineapple Ice Cream

Learn how to make this easy No Churn Pineapple Ice Cream using just 4 simple ingredients - it is sweet, delicious, and creamy!

Prep Time5

Freeze Time8

Total Time8 5

Course: Desserts

Cuisine: American, Filipino, Hawaiian

Servings: 4 servings

Calories: 793kcal

Author: Lainey

Ingredients

▢ 2 cups heavy whipping cream
▢ 14 ounces sweetened condensed milk
▢ ½ teaspoon vanilla extract
▢ 16 ounces canned crushed pineapple drained

Instructions

In a large bowl, add the whipping cream.
With a hand or stand mixer, whip on medium speed to form soft peaks, about 3-5 minutes.
Add the sweetened condensed milk and vanilla, whip to combine fully.
Stir in the crushed pineapple.
Pour into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.

Leave a Comment

Serving: 1servingCalories: 793kcalCarbohydrates: 75gProtein: 12gFat: 52gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 168mgSodium: 159mgPotassium: 623mgFiber: 1gSugar: 74gVitamin A: 2071IUVitamin C: 14mgCalcium: 379mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Patriotic Vegan Shortbread Trifle

Jul 3, 2020 · Leave a Comment

With only 7 ingredients only a few steps, these creamy and over the top Patriotic Vegan Shortbread Trifle are perfect for your dessert table for 4th of July! You get various delicious textures in one dessert - creaminess, crunch, and that awesome chocolate flavor!

Shortcake trifles are popular during the 4th of July when it comes to desserts. One of the easiest to do plus the pretty look it brings to any 4th of July dessert table is always impressive.

It is because of the colorful layers of delicious ingredients and the symbolic American flag that we use to top off the celebration dessert.

Tips and Variations:

If you are in a hurry and would want to use pre-made vegan whipped cream, you can source them out in vegan stores.
Are you a fan of cute garnishings in your desserts? You can use slices of fresh strawberries, cranberries, or even shavings of dark chocolate on top of your Patriotic Vegan Shortbread Trifle. Yum!
You can substitute the all-purpose flour with almond flour to make it even more vegan.
Did you run out of chocolate for the chocolate sauce? Use homemade caramel sauce instead! I am sure it will work perfectly delicious, too!

Ingredients You'll Need:

Ingredients for Shortbread Cookies

vanilla extract
brown sugar
vegan bytter
all-purpose flour

Ingredients for Trifle

vegan whipped cream
vegan chocolate sauce
blue and red vegan m&m

How to Make Shortbread Cookies:

Preheat the oven to 325 degrees F and line baking sheets with parchment paper or a baking mat.

In a medium bowl, whisk the vanilla extract, butter, and the sugar together until well combined:

The dough will look like play-dough, like so:

Roll the cookies into a small ball:

Then place on the baking sheet and using a fork, lightly press each ball:

Bake for 15 - 20 minutes or until the bottom is slightly golden brown. Allow to cool for 5 minutes on the baking sheet, then transfer to a cookie rack:

Preparing the Trifle:

Prepare 4 containers. Evenly layer the bottom layer with shortbread cookies:

The second layer whipped cream:

The third layer is the chocolate sauce and the last is the M&Ms. Repeat one more time to fill up your glass near its brim:

Store in refrigerator and serve cold. Place your decorative flags just before serving.

Frequently Asked Questions:

Q: What kind of flour can you use to make shortcake biscuits?

A: For this recipe, I used all-purpose flour but you can substitute it with other kinds of flour according to your liking.

Q: Would I be able to use gluten-free flour for this recipe?

A: Yes, sure you can as long as you follow the correct measurement of the flour.

Q: Would this recipe work for cookie cutter shapes?

A: I have not tried using this dough for cookie cutter shapes but with the consistency of the dough, I am sure it will work well with cookie cutter shapes.

Q: Can the dough be made ahead of time and kept in the refrigerator?

A: Yes, you can make this dough ahead to save you some prep time.

More delicious recipes to try!

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Buns Stuffed with Lentils

Jun 28, 2020 · 2 Comments

Get ready for a tasty treat with these easy Buns Stuffed with Lentils! These yummy vegan buns are not only delicious, but they also make a fun addition to your snacks or lunch. With a little kick of spice in every bite, you’ll want to have more!

Check out more of my Asian bread recipes here: Vegan Siopao and Pandesal - Filipino Bread Rolls.

vegan buns stuffed with lentils on top of a white cloth

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What is Buns Stuffed with Lentils?

Buns Stuffed with Lentils are these amazing vegan treats that are both easy to make and super delicious! They’re savory buns filled with a spiced lentil mixture, giving you a nice kick in every bite.

Perfect as an appetizer or even for lunch, this bun recipe is a fun way to enjoy lentils. The recipe combines lentils with spices, onions, and garlic, all wrapped up in a homemade pita dough. You can serve them warm or cold, making them super versatile!

Health Benefits of Lentils

Lentils are high in fiber and are great for the digestive system.
Supports regular bowel movement
It contains a wide range of healthy plant compounds, also known as phytochemicals, which protect the human body against various diseases.
Great source of vitamins like the B vitamins
A delicious source of plant-based protein

delicious vegan buns stuffed with lentils on tops of a cloth and wooden board

Substitutions

Lentils: Use cooked red lentils or canned lentils if you don’t have dried ones. Just make sure to drain and rinse them well.
Olive Oil: You can use any neutral oil, like sunflower or avocado oil, as a substitute.
Self-Raising Flour: If you don’t have self-raising flour, use all-purpose flour combined with 1 teaspoon of baking powder for every cup of flour. You may use whole wheat flour for more fiber.
Spices (Coriander, Cumin, Cayenne Pepper, and Black Pepper): You can combine these spices or use a pre-made spice blend that includes them.
Onion and Garlic: Use onion powder and garlic powder in place of fresh onion and garlic for convenience; about 1 teaspoon each should suffice.
Tomato Purée: Substitute with crushed tomatoes or tomato sauce if purée is unavailable.
Lemon Juice: You can use apple cider vinegar as a tangy alternative.
Psyllium Husk: Ground flaxseed can be a good alternative for binding.

Variations

More Protein: This is a great alternative to your usual Sloppy Joe's. For more protein-packed stuffing, you can add diced mushrooms or sprinkle nuts.
Spicy Version: Add some diced bell pepper and also increase the amount of black pepper.
Cheesy Option: Mix in vegan cheese with the lentil filling.
Herb-Infused: Add fresh cilantro or parsley for extra flavor. Sprinkly with sesame seeds before baking.
Vegan (Dairy-free): Use any type of lentils, substitute soy sauce with coconut aminos, replace olive oil with vegetable oil, use a gluten-free flour blend, , opt for onion and garlic powders, substitute tomato purée with crushed tomatoes, and use apple cider vinegar as a tangy alternative.

Storage

Refrigeration: Store the buns in an airtight container in the fridge for up to 3-4 days. This keeps them fresh and ready to eat.
Freezing: If you want to keep them longer, you can freeze the buns. Wrap each one individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can last for about 2-3 months in the freezer. When you're ready to eat, just thaw and reheat!
Room Temperature: If you plan to eat the buns within a day, you can keep them at room temperature in a covered container, but it's best to consume them to ensure freshness.

Ingredients

Listed below are all the ingredients you will need:

For the Lentil shawarma

soaked lentils
lemon juice
soy sauce
tomato purée
olive oil
ground cumin
cayenne pepper
ground cloves
black pepper
onion
garlic cloves

For the pita

self-raising flour
hot water
sunflower oil
salt

ingredients for buns stuffed with lentils

Instructions

In a big bowl, combine flour, hot water, oil, and salt:

pouring the wet ingredients to the dry ingredients for buns stuffed with lentils

Cover with a kitchen towel and leave on the side while you prepare the shawarma:

letting the vegan bun dough rise for buns stuffed with lentils recipe

Heat a non-stick pan on medium heat with oil. Cook onion and garlic until tender, then add spices and cook for another 10 seconds:

sauteing the spices for the buns stuffed with lentils

Pour soy sauce and tomato purée:

adding soy sauce and tomato puree to the spices for lentil shawarma

Mix then add lentils and cook for about 1 minute. Then, remove from heat and let cool down:

delicious lentil shawaram on a pan to be used for buns stuffed with lentils recipe

Now, let's prepare the stuffed pita. Flour your working space. Divide dough into 6 balls and press each ball with your hand:

pita dough for buns stuffed with lentils recipe

Divide lentils into 6 portions and add on each dough:

pita bread stuffed with lentils at the center

Close dough by bringing the side to the middle and press again with your hand to form the pita. It must be about 12 cm in diameter:

Heat a clean non-stick pan on medium heat. Brush one side of the stuffed pita with oil, then fry in a pan until golden brown:

brushing the pita stuffed with lentils with oil

Brush the other side with oil before flipping to fry:

flipping the buns stuffed with lentils while frying

Serve stuffed pita warm or cold. I love it best when warm. It is one of my ultimate comfort foods that is so easy to make!

sliced buns stuffed with lentils and two whole buns

Top Tips

There are several kinds of lentils: red, black, and brown lentils. You can use either of those kinds for this recipe.
Are you fond of planting herbs in your garden? You can add any fresh herbs that you love to use in cooking.
Did you know that you can actually steam the buns stuffed with lentils instead of frying? Yes, you can do that!

Frequently Asked Questions

Can you add lentils to anything?

Absolutely! Lentils are versatile and can enhance various dishes. They work well in soups and stews, add texture to salads, and can be used in casseroles. You can also fill tacos and wraps with them, make veggie burgers, or include them in curries. Get creative and mix lentils into your favorite recipes!

How do you get the stuffing into the buns?

You just have to flatten the pita dough and place your cooked stuffing in the center and close the vegan pita bun.

Could this be made, wrapped, travel an hour, then be put into the oven to bake?

Yes, that is possible. Just make sure that it doesn't touch any moist surface and is kept in an airtight container to keep it from spoiling.

More delicious recipes to try!

Quick & Easy Pancit Bihon
Fried Rice
The Easiest Tofu Poke
Tofu Scramble Recipe - Filipino Style
Chickpea Buddha Bowl

Filipino Mango Ice Cream

Jun 26, 2020 · 9 Comments

No ice cream maker necessary - make this sweet and creamy Filipino Mango Ice Cream at home. This recipe uses only 4 ingredients, but it does not lack in flavor!

Ice cream lovers like you deserve the treat, so here are my personal Cookie Butter ice cream, Lemon ice cream and Vegan Chocolate ice cream recipes!

delicious Filipino Mango Ice Cream in blue ramekins

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What makes Filipino Mango Ice Cream unique?

Filipino Mango Ice Cream is a rich and creamy frozen dessert made usually made with Filipino Carabao mangoes, a variety known for its sweet, buttery texture and vibrant flavors.

Unlike Western-style mango ice cream, Filipino versions typically have a smoother, silkier texture and a more intense mango flavor, thanks to the high-quality local mangoes used like the Carabao mango.

Health Benefits of Mangoes

Provides calcium (in small amounts), carbohydrates for energy, low sodium, and moderate potassium for electrolyte balance.
Helps alkalize the body and promotes better skin, vision, and cholesterol management, mangoes are a stellar addition to a balanced diet.
Pairing mango with protein or healthy fats to further stabilize blood sugar.

Variations

Mango Float version - Layer mixture with crushed graham crackers to add texture and flavor.
Mango-Coconut fusion - use supplement dairy with coconut cream then sweeten with brown sugar.
Chili-Mango twist - Steep a small amount of fresh chili (e.g., siling labuyo) in warm coconut cream or use a pinch of dried chili flakes. Strain before mixing into the base.

sweet and creamy Filipino Mango Ice Cream

Substitutions

Ripe Mangos - frozen or canned mango, or other fruits if needed.
All-Purpose / Heavy Cream - coconut cream, cashew cream, soy cream, or half-and-half with a boost of butter/oil.
Condensed Milk - evaporated milk + sugar, coconut milk
Vanilla extract - almond extract, citrus zest, coconut extract, or omit entirely.

Storage

It's so easy to store this. Just place it in an airtight container and freeze it as you would any ice cream.
Container: Use an airtight, freezer-safe container; line the top of the ice cream surface with plastic wrap.
Temperature: Store at 0°F (-18°C) or colder, away from the freezer door.
Shelf Life: Best within 2 weeks; can stretch to about 1 month with slight changes in quality.
Scooping: Soften briefly before serving; avoid frequent melting and refreezing.
Odors & Burn: Seal tightly to block out strong odors and prevent freezer burn.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

ripe mangos
all-purpose cream or heavy whipping cream
condensed milk
vanilla extract (optional)

See recipe card for quantities.

ingredients of the Filipino Mango Ice Cream

Instructions

Slice mangos into small cubes and set aside.

slicing the fresh mango to be used in the Filipino Mango Ice Cream

Beat your choice of cream with a handheld beater or stand mixer until stiff.

whipping the heavy cream for the Filipino Mango Ice Cream

Fold in condensed milk and vanilla.

adding in the vanilla extract to the Filipino Mango Ice Cream mixture

adding in the condensed milk for the Filipino Mango Ice Cream recipe

Mix in the mango puree until well combined.

adding in the fresh mango bits to the Filipino Mango Ice Cream mixture

After that, add the mango cubes.

adding in the mango cubes to the Filipino Mango Ice Cream mixture

Transfer into a container.

pouring the Filipino Mango Ice Cream to a glass container

Seal it by covering.

ready to freeze Filipino Mango Ice Cream in a glass container

Serve chilled!

Hint: Use cubed mangoes or crushed mangoes. Either way, it tastes so good!

⭐ Top Tip

Always cream the heavy whipping cream or all-purpose cream correctly. It is a secret to achieve a creamy, non-crystalized ice cream!

FAQ

What is Filipino dirty ice cream?

Sorbetes is a traditional ice cream originating from the Philippines and uniquely characterized by the use of coconut milk and / or carabao milk.

What is the name of the ice cream mango?

In Asia, Rumani and Jill Pasanth mangoes are the two most common varieties labeled as Ice Cream mangoes.

Is Ube ice cream Filipino?

Ube ice cream is a Filipino ice cream flavor prepared using ube (purple yam, not to be confused with taro / purple sweet potato) as the main ingredient. This ice cream is often used in the making of the dessert halo-halo.

More Recipes

5 from 3 votes

Print Pin Recipe

Filipino Mango Ice Cream

Soothe your thirst and craving for a sweet, delicious, and tropical dessert with this creamy Filipino Mango Ice Cream which uses 4 ingredients only!

Prep Time8 15

Total Time8 15

Course: Dessert, Snack

Cuisine: Filipino

Keyword: filipino mango ice cream

Servings: 2 -3 servings

Calories: 780kcal

Author: Lainey

Ingredients

▢ 2 ripe mangos sliced and diced
▢ 1 cup all-purpose cream or heavy whipping cream
▢ ½ cup condensed milk
▢ 1 teaspoon vanilla optional

Instructions

Slice mangos into small cubes and set aside.
Beat your choice of cream with a handheld beater or stand mixer until stiff.
Fold in condensed milk and mangos until well combined.
Transfer into a container, cover and freeze overnight.
Best served frozen.

Leave a Comment

Calories: 780kcalCarbohydrates: 76gProtein: 11gFat: 50gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 160mgSodium: 132mgPotassium: 748mgFiber: 3gSugar: 74gVitamin A: 4193IUVitamin C: 78mgCalcium: 319mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Strawberry Chia Seed Popsicles

Jun 24, 2020 · 3 Comments

Beat the heat and enjoy our frozen treats, Strawberry Chia Seed Popsicles! Bursting with coconut milk, chia seeds, coconut chips, fresh strawberries, and a touch of agave for the perfect tropical, nutritious treat!

Looking for more popsicle desserts? Try my refreshing Grapefruit Strawberry Popsicles or my Vegan Fruit Popsicles!

delicious Coconut chia popsicles with strawberries in a white glass pan

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Why add chia seeds to frozen pops?

Adding chia seeds to frozen pops enhances their nutritional value by providing a boost of omega-3 fatty acids, fiber, and protein. Chia seeds also add a pleasant texture and help to create a more satisfying, filling treat.

Health Benefits of Chia Seeds

A great source of Omega-3 fatty acids
Rich in fiber and calcium
An excellent source of antioxidants
An ounce of chia seeds has a good 5.6 grams of protein that our body needs
Perfect for vegans since it can replace eggs in cooking
It contains no sugar which is great news for people who are controlling their blood sugar levels
Has a rich fiber content which is great for weight control and weight loss

delicious coconut chia popsicles with strawberry slices

Top Tip

If canned coconut cream is not on hand and you are lucky enough to have fresh coconut milk, you can also use that.

Substitutions

Coconut Milk:
- Almond Milk: Adds a light, nutty flavor and creamy texture.
- Oat Milk: Offers a smooth, slightly sweet taste that's perfect for popsicles.
- Soy Milk: Provides a protein-rich, dairy-free option.
- Dairy Milk: For those who prefer a traditional creamy base.
Chia Seeds:
- Flax Seeds: While they don’t gel as chia seeds do, they still add a nutritional boost.
- Basil Seeds: These have similar gelling properties and create a unique texture.
Coconut Chips:
- Shredded Coconut: A great alternative that keeps the tropical vibe.
- Crushed Nuts: Almonds or cashews add a delightful crunch.
- Granola: For added texture and a bit of sweetness.
Fresh Strawberries:
- Frozen Strawberries: Thaw them first for the best texture.
- Other Fresh Berries: Blueberries, raspberries, or blackberries work wonderfully.
- Diced Mango or Peaches: Bring a different fruity twist to your popsicles.
Agave:
- Honey: Adds a natural sweetness and pairs well with the berries.
- Maple Syrup: For a rich, unique flavor.
- Stevia: A low-calorie sweetener; adjust the quantity to taste.
- Coconut Sugar: For a subtle caramel-like sweetness.

Variations

Berry Medley Popsicles: Combine strawberries with blueberries, raspberries, and blackberries for a mixed berry treat.
Tropical Delight Popsicles: Add diced mango, pineapple, and shredded coconut to the mix for a tropical twist.
Chocolate-Covered Strawberry Popsicles: Mix in cocoa powder or dip the finished popsicles in melted dark chocolate for a chocolate-covered strawberry flavor.

Storage

Freezer Storage:
- Place the popsicles in a single layer on a baking sheet lined with parchment paper.
- Once fully frozen, transfer the popsicles to an airtight container or a zip-top freezer bag. This helps prevent freezer burn and keeps them fresh for up to 2-3 months.

Separation: If stacking popsicles in a container, place parchment paper or wax paper between layers to prevent them from sticking together.
Avoid Odors: Store the popsicles away from strong-smelling foods in the freezer to prevent them from absorbing unwanted flavors.
Thawing: When ready to eat, let the popsicles sit at room temperature for a few minutes to soften slightly for easier removal from the molds or sticks.

Ingredients

chia seeds
water
coconut cream
coconut chips
agave syrup
strawberries

Instructions

In a large bowl, add chia seeds, water, and allow it to soak for 10 minutes:

soaking the chia seeds for the coconut chia popsicles recipe

Next add coconut cream, agave syrup, and mix until combined:

adding cream to the chia seeds for the coconut chia popsicles

Add 1 tablespoon of chia pudding in each mold. Next, evenly sprinkle coconut chips in each mold:

placing the chia mixture into the mold of coconut chia popsicles

Place strawberry slices in the mold by pressing against the mold with your clean finger, while pouring the chia pudding into the mold filling about ⅔ of the way full:

coconut chia popsicles ready to be frozen

Place popsicle sticks in the middle and freeze for about 6 hours or best overnight. It is best to serve Coconut Chia Popsicles frozen.

It's that easy, Simply Bakers! It is just a quick moment of mixing and popping the delicious mixture into the molds and voila!

Equipment

Popsicle molds

Frequently Asked Questions

How long does it take for chia seeds to become gelatinous?

Chia seeds typically take about 15 to 20 minutes to become gelatinous when mixed with liquid. For the best texture, letting them soak for at least 2 hours or overnight is recommended.

Can you soak chia seeds in fruit juice?

Yes, you can soak chia seeds in fruit juice. Simply mix the chia seeds with your choice of fruit juice and let them sit for at least 15 to 20 minutes, or up to a few hours or overnight, to allow the seeds to become gelatinous and absorb the flavors.

Can we eat raw chia seeds directly?

Yes, you can eat raw chia seeds directly. Chia seeds are edible in their raw form and are often added to various dishes, such as smoothies, yogurt, salads, and baked goods. They are small and crunchy with a mild, nutty flavor. However, when consuming raw chia seeds, it's essential to drink plenty of water or other fluids as they can absorb liquid and expand in your digestive tract, potentially causing discomfort if not consumed with enough liquid.

More popsicle recipes:

chia seed strawberry popsicles in a white dish

5 from 1 vote

Print Pin Recipe

Strawberry Chia Seed Popsicles

Stay cool with our Strawberry Chia Seed Popsicles! Made with coconut milk, chia seeds, coconut chips, fresh strawberries, and a hint of agave, these frozen treats are a deliciously tropical and nutritious delight!

Prep Time10

Freeze Time8

Total Time8 10

Course: Dessert, Snack

Cuisine: American, Filipino

Keyword: Coconut Chia Popsicles

Servings: 8 popsicles

Calories: 145kcal

Author: Lainey

Ingredients

Instructions

In a large bowl, add chia seeds, water, and allow it to soak for 10 minutes. Next add coconut cream, agave syrup, and mix until combined.
Add 1 tablespoon of chia pudding in each mold. Next, evenly sprinkle coconut chips in each molds.
Place strawberry slices in the mold by pressing against the mold with your clean finger, while pouring the chia pudding into the mold filling about ⅔ of the way full.
Place popsicle sticks in the middle and freeze for about 6 hours or best overnight.
Serve frozen.

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Notes

Store in freezer up to 1 week

Serving: 1gCalories: 145kcalCarbohydrates: 9gProtein: 2gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 4mgPotassium: 138mgFiber: 3gSugar: 4gVitamin A: 4IUVitamin C: 9mgCalcium: 40mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Buko Pandan Ice Cream

Jun 21, 2020 · 2 Comments

Try this No-Churn, Filipino favorite Buko Pandan Ice Cream recipe that you can make in less than 30 minutes! By using just 6 basic ingredients, you will have a creamy, milky, and vegetarian-friendly Buko Pandan Ice Cream loaded with fresh coconut strips!

Looking for more Pandan Recipes? Try my Buko Pandan, Pandan Jelly Dessert, or my Buko Pandan Drink.

scooping the buko pandan ice cream from a glass container

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What is Buko Pandan Ice Cream?

Buko Pandan Ice Cream is a frozen dessert with a creamy coconut base infused with pandan flavoring and young coconut meat, popular in Filipino cuisine.

What is Pandan?

Pandan is a tropical plant widely used in Southeast Asian cooking for its fragrant leaves, which add a unique flavor and aroma to dishes.

Top Tips

Make sure that you whip your cream or all-purpose cream very well. It is essential that it creates fluffy peaks since it will attribute to the creaminess of your buko pandan ice cream.

Substitutions

Coconut Meat: Substitute with diced avocado or chopped macadamia nuts for a creamy texture, or omit for a lighter option.
All-Purpose Cream: Replace with coconut cream for a more pronounced coconut flavor or use heavy whipping cream
Condensed Milk: Use sweetened condensed coconut milk for a dairy-free option, or substitute with coconut sugar or honey for natural sweetness.
Fresh Coconut Cream: If fresh coconut cream is unavailable, canned coconut cream or coconut milk can be used as a substitute.
Buko Pandan Flavoring: Make your own pandan syrup using pandan leaves, sugar, and water (as described earlier) as a substitute for buko pandan flavoring.
Vanilla Extract (Optional): Omit the vanilla extract if desired, or substitute with pandan extract for an extra boost of pandan flavor.

a spoon of delicious buko pandan ice cream

Variations

Fruit Additions: Mix in diced mangoes, pineapple chunks, or lychee for a tropical twist.
Nutty Crunch: Stir in chopped toasted almonds, cashews, or pistachios for added crunch and flavor.
Chocolate Swirl: Drizzle melted chocolate or chocolate syrup into the ice cream mixture for a chocolatey surprise.
Coconut Flakes: Fold in toasted coconut flakes for an extra coconutty texture.
Taro Twist: Add mashed taro root or taro powder for a unique flavor and purple hue.
Pandan Ripple: Swirl homemade pandan syrup into the ice cream mixture for a vibrant green color and aromatic pandan flavor.
Coffee Infusion: Incorporate brewed coffee or espresso for a refreshing coffee-flavored ice cream.
Matcha Madness: Mix in matcha powder for a vibrant green color and earthy flavor.
Caramelized Banana: Fold in caramelized banana slices for a sweet and indulgent treat.

Storage

For optimal freezer storage lasting 1 to 2 months, transfer prepared ice cream to an airtight container, ensuring to cover the surface with wax paper or parchment to prevent ice crystals; then, seal tightly to avoid freezer burn.

buko pandan ice cream on a black plate with basil leaves on top

Ingredients

coconut meat
all-purpose cream or heavy whipping cream (heavy cream)
condensed milk
fresh coconut cream
pandan flavor extract
vanilla extract, optional

Instructions

If using frozen coconut meat skip to step 2.

First, drain the coconut water form the coconut and set the coconut water aside. Slice coconut in half and scrape off coconut meat using a grater. 2 coconuts yield about 2 cups of coconut meat.

Add cream in a large mixing bowl:

cream in a green mixing bowl for buko pandan ice cream

Use a hand mixer with the whisk attachment to mix until the mixture becomes light and fluffy, or until stiff peaks form when using heavy whipping cream. Alternatively, you can use a stand mixer for a hands-free experience.

mixing the wet ingredients of the buko pandan ice cream using a wire whisk

Fold in condensed milk:

adding condensed milk to the buko pandan ice cream mixture

Next, add the coconut cream:

adding cream to the buko pandan ice cream mixture

Now it's time to add in the grated coconut and mix well:

adding fresh buko strips to the buko pandan ice cream mixture

Now, let's add the buko pandan flavoring and mix well again:

adding green food color to the buko pandan ince cream mixture

Transfer mixture into a medium size freezer-safe container, cover with parchment paper and plastic wrap and freeze overnight:

ready to freeze buko pandan ice cream in a glass container

Tadaaaah! Here it is! Your very own Buko Pandan Ice Cream! It is best to serve it frozen.

With the fresh coconut strips, it's a delicious treat in each scoop of the Buko Pandan Ice Cream!

You can make this an ice cream staple in your family gatherings or even just for ordinary, hot summer days!

FAQs

Can I use canned coconut milk instead of fresh coconut cream?

For optimal texture, coconut cream is preferred as it enhances the fluffiness and creaminess of the ice cream mixture.

Where did you buy that buko pandan flavoring?

You can purchase it at your local asian store or Amazon.

How can I adjust the sweetness of the ice cream?

You can adjust the sweetness of the ice cream by varying the amount of condensed milk used. Taste the mixture before freezing and add more condensed milk if desired.

Does pandan taste like vanilla?

Pandan has a unique flavor profile that is floral, nutty, and slightly sweet, distinct from the rich, sweet, and creamy taste of vanilla.

Can I use pandan paste?

I have not tried it, but try it at your own discretion. 😬

More delicious recipes to enjoy:

A scoop of Buko Pandan Ice Cream being lifted with an ice cream scooper.

5 from 2 votes

Print Pin Recipe

Buko Pandan Ice Cream

Make this No-Churn, Filipino favorite Buko Pandan Ice Cream in less than 30 minutes by using just 6 basic ingredients!

Prep Time20

Freeze Time6

Total Time6 20

Course: Dessert

Cuisine: Filipino

Servings: 4 cups

Calories: 1044kcal

Author: Lainey

Ingredients

▢ 2 cups coconut meat
▢ 1 cup heavy whipping cream *
▢ ½ cup condensed milk
▢ ¼ cup fresh coconut cream
▢ 1 tablespoon pandan flavor extract
▢ 2 teaspoon vanilla extract optional

Instructions

If using frozen coconut meat, skip to step 2. Otherwise, start by draining the coconut water from the coconut and set it aside. Then, slice the coconut in half and scrape off the coconut meat using a grater. You'll need about 2 coconuts to get 2 cups of coconut meat.
Use a hand mixer with the whisk attachment to mix until the mixture becomes light and fluffy, or until stiff peaks form when using heavy whipping cream. Alternatively, you can use a stand mixer for a hands-free experience. (If you're using heavy whipping cream, mix until stiff peaks form.)
Fold in the condensed milk, coconut cream, grated coconut meat, and buko pandan flavoring into the bowl.
Transfer the mixture into a freezer-safe container, cover it with parchment paper and cling wrap, and then freeze it overnight.
Serve the frozen ice cream and enjoy!

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Notes

In the Philippines, all-purpose cream tends to whip up better than the varieties available in the US, so feel free to use it for this recipe.

Serving: 1gCalories: 1044kcalCarbohydrates: 60gProtein: 13gFat: 87gSaturated Fat: 65gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 160mgSodium: 147mgPotassium: 785mgFiber: 8gSugar: 51gVitamin A: 1954IUVitamin C: 6mgCalcium: 311mgIron: 3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Collard Wraps

Jun 19, 2020 · Leave a Comment

These refreshing Vegan Collard Wraps are gluten-free and are perfect to pack for a hot summer day. It's also filled with colorful and nutritious veggies that are packed with fiber and protein.

Health benefits of Collard Greens:

Collard greens are an excellent source of vitamin A and C
They are a rich source of vitamin K and calcium
It is a good source of iron
Collard greens are found to have plenty of vitamin B-6
They also contain thiamin, niacin, pantothenic acid, and choline
It has the capacity to lower blood cholesterol levels
Collard greens are listed as part of the cruciferous plants, thus have cancer-preventive properties

Tips and Variations:

The smaller the collard greens, the more tender, fresh-tasting, and are less likely to be bitter.
When blanching collard greens, be conscious of the time. Blanching should not be more than 3 minutes. When the leaves turn dark green, then it should be taken out of the water.
Before assembling your Vegan collard wraps, always make sure you have taken off the hard, woody stem behind each leaf. It wouldn't be fun to bite 🙂
If you have herbs on hand like fresh basil, cilantro, and the likes, you can finely chop and add into the mixture of the vegan collard wraps.
Ran out of beans for the vegan collard wraps? You can use chickpeas instead. It would be a delicious substitute.

Ingredients You'll Need:

Baking the Sweet Potato:

medium sweet potato
olive oil
cumin
salt
ground pepper

Preparing the Collard Leaves:

collard leaves
red bell pepper

How to Make the Quinoa Mixture:

cooked quinoa
cooked black beans
tahini
olive oil
lemon juice
lemon zest
salt
ground pepper
olive oil

How to Make Vegan Collard Wraps:

Baking the Sweet Potatoes:

Preheat oven to 375°F Line a baking sheet with parchment paper or a baking mat.

In a bowl, toss sweet potatoes with olive oil, cumin, salt, and ground pepper. Spread on a baking sheet so the slices are not touching and bake for 15-20 minutes until soft but slightly crispy on the corners:

How to Prepare the Collard Greens:

Over medium-high heat, bring a large pot of water to a rolling boil. Set out a large bowl of ice water and place a strainer in the sink. Lay one collard green leaf out flat on a cutting board with the view side up. Cut off the stem at the base of the broad part of the leaf:

Holding the knife flat to the leaf, slice off the bulbous part of the stem so that it lays flat. Repeat with remaining leaves:

Once the water becomes a rolling boil, remove from the heat, then add collard leaf, and blanche for 15 seconds. Dump water and collard leaves in the strainer, then collard leaves to ice water and leaves until greens are cooled. Drain and dry leaves.

How to Make the Quinoa Mixture:

In a bowl, mix together quinoa, black beans, tahini, lemon juice and zest, salt, ground pepper, and olive oil.

How to Make the Wraps:

Lay one blanched collard leaf on a work surface. Place ⅓ – ½ cup (depending on size of the leaf) of quinoa mixture along the center vein of the leaf. Place 2-3 pieces each of red pepper and sweet potato along the quinoa mixture:

Fold the base end and tip of the collard leaf over the mixture:

Fold over one side and roll towards the other edge. Repeat with remaining filling and leaves:

Best served fresh!

Frequently Asked Questions:

Q: Can you make vegan collard wraps ahead?

A: Yes, you can make them ahead. Just make sure to store it properly and place it in the chiller.

Q: What do collard greens taste like?

A: Collard greens have a slightly bitter taste, slightly less bitter than kale.

Q: How do you select collards?

A: When you buy collard greens from the supermarket, choose those that have smooth, green, and firm leaves. The smaller the collard green leaves, the less it is likely to be bitter. Smaller leaves are also tender and have a fresher taste than big ones. Always choose collard greens that are fresh and are not wilted, since wilting is a sign that it has a bitter taste.

Q: Do you need to blanch collard greens or can you be eaten raw?

A: Yes, collard greens need to be blanched before using or before freezing them.

Q: I love the collard wraps, but mine went soggy after a day. What should I do to prevent that?

A: Always choose fresh leaves of collard greens. The younger, tender leaves you use, the less they become soggy after wrapping up.

More delicious vegan recipes:

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Vegan TikTok Cereal Pancakes

Jun 14, 2020 · Leave a Comment

It's time to try another viral TikTok breakfast recipe- Cereal Pancakes! The soft and fluffy texture of the mini pancakes is perfect with a cup of cold dairy-free milk and your favorite vegan butter.

How Did TikTok Pancake Cereal Become a Trend?

Because of shelter in place, people got creative and the usual pancakes we eat for breakfast/brunch got a makeover!

Instead of cooking the traditional large pancakes, someone came up with the idea of miniature pancakes and ate them as cereal! Consequently, the popular name pancake cereal came into fruition.

There are a lot of versions of pancake cereal all over the internet and here's another version of mine that is Keto friendly.

Tips and Variations:

An offset spatula makes it easier to flip the mini pancakes.
You can use this recipe for making waffles, too.
If you love maple syrup on your pancakes, there are low-carb, sugar-free maple syrup to sweeten your cereal pancake.
It's best to use a squeeze bottle with a small spout for the batter because it helps form the perfect shape and size of the mini pancakes. But if you don't have it, you can do what I did, use a ziplock and cut a tiny hole in one corner. So handy!
Add in mini chocolate chips to the batter for the extra richness and mix well.
If you love fresh fruits, slice some bananas, strawberries, or any berry in season and mix with your TikTok pancake cereal! It's a really delicious morning treat!

Ingredients You'll Need:

Wet Ingredients:

almond milk or any plant-based milk
apple cider vinegar
sunflower oil
vanilla extract
agave nectar

Dry Ingredients:

Gluten-free all-purpose flour
baking powder
salt

In a medium bowl, mix together almond milk with apple cider and allow it to sit for 5 minutes to curdle. Then add oil, vanilla extract, agave, and mix until well combined:

In a large bowl, add flour, baking powder, salt, and mix until well combined:

Pour wet ingredients into the dry ingredients and mix until just incorporated. Don't over mix and allow it to sit for 5 minutes:

Transfer the batter to a ziplock bag and cut the edge to create a small hole:

Heat a non-stick pan or a griddle over medium heat and once it’s hot, switch off the heat and squeeze batter into small circles, leaving space between circles. Switch on heat again and cook pancakes for 1 to 2 minutes, then flip over and cook. Repeat the process until there is no pancake batter left:

Enjoy with your favorite toppings like butter or syrup, or enjoy with milk:

Frequently Asked Questions:

Q: How should you eat pancake cereal?

A: There is no right or wrong way to eat pancake cereal. You can eat them as is or pour your favorite non-dairy milk just like how you do it for regular cereals. I like mine mixed with sliced fruits, and for this recipe, I added slices of sweet, ripe bananas.

Q: What equipment do you need to make pancake cereal?

A: There is no equipment needed to make these delicious TikTok pancakes. All you need are mixing bowl, ziplock bag, wire whisk, pan, and your reliable stove.

Q: Where can you get the bottle squeezer?

A: You can buy bottle squeezers in grocery stores in the homeware aisle.

Q: Can I make this recipe into waffles?

A: Yes, for sure! Instead of cooking these TikTok pancakes on a shallow pan, pour the batter over your waffle maker.

More Delicious Pancake Recipes:

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TiK Toks Cereal Pancake

Learn how to make the TikTok pancake cereal using this quick and easy recipe!

Prep Time10

Cook Time10

Total Time20

Keyword: mini pancake cereal, TiK Tok pancake cereal

Servings: 4 -5 servings

Author: Lainey

Ingredients

Wet Ingredients:

▢ 1 ½ cups almond milk or any plant-based milk
▢ 1 tablespoon apple cider vinegar
▢ 3 tablespoons sunflower oil
▢ 1 teaspoon vanilla extract
▢ 3 tablespoons agave nectar

Dry Ingredients:

▢ 1 ½ cups GF all-purpose flour
▢ 1 tablespoon baking powder
▢ pinch of salt

Instructions

In a medium bowl, mix together almond milk with apple cider and allow it to sit for 5 minutes to curdle. Then add oil, vanilla extract, agave and mix until well combined.
In a large bowl, add flour, baking powder, salt, and mix until well combined. Pour wet ingredients into the dry ingredients and mix until just incorporated. Don't over mix and allow it to sit for 5 minutes.
Transfer the batter to a ziplock bag and cut the edge to create a small hole.
Heat a non-stick pan or a griddle over medium heat and once it’s hot, switch off the heat and squeeze batter into small circles, leaving space between circles. Switch on heat again and cook pancakes for 1 to 2 minutes, then flip over and cook. Repeat the process until there is no batter left.
Enjoy with your favorite toppings like butter or syrup, or enjoy with milk.

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Notes

The mini pancakes cook very fast, it will burn while adding the pancake batter to pan/griddle. It helped to switch off the heat while adding the batter, then turning it on once the pan is full.
Not recommend making this with kids

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Chickpea Curry Wrap

Jun 12, 2020 · 2 Comments

This Chickpea Curry Wrap is simple to make, and a great meal prep option. It is filled with chickpeas, spinach, aromatic spices, and a creamy curry sauce that makes each bite a delicious delight.

Looking for more meal prep ideas? Try my Easy Ramen (made with spaghetti noodles for easy meal prep) or my Zucchini Muffins for a quick breakfast meal!

delicious curried chickpea wraps on a wooden board

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What's the difference between chickpeas and garbanzo beans?

There is no difference. Chickpea and garbanzo bean are just two names for the same thing. "Chickpea" comes from the Latin word "cicer," while "garbanzo" is the Spanish name. They are the same plant and taste the same, with no difference in their nutrition or how you use them in cooking.

Health Benefits of Curry

Did you know that curry is a powerful anti-inflammatory agent? It helps lower inflammation of the human body.
It helps to combat Alzheimer's disease
Recorded as an aid to prevent cancer such as colon, breast, prostate, and ovarian cancer
It could increase connectivity of tissues and bone regrowth
Aids indigestion
Can lower blood pressure and lowers the risk of cardiovascular diseases

colorful and delicious curried chickpea wraps on a wooden board

Top Tip

When making this chickpea curry wrap, it's best to toast or heat the wrap slightly before assembling. This step not only adds a nice warmth to the wrap but also helps prevent it from becoming soggy when filled with the curry mixture.

Substitutions

If you don't have Chickpeas available, you can use:
- Cannellini beans
- Black beans
- Lentils (cooked)
- Tofu cubes
Tortilla/Wrap:
- Whole wheat tortilla
- Spinach or tomato-flavored wraps
- Gluten-free wraps or lettuce leaves for a low-carb option

Cheese (optional):
- Feta cheese
- Paneer cubes (Indian cottage cheese)
- Vegan cheese alternatives

Variations

If you would like to add Vegetables to your wrap, try these:
- Bell peppers
- Zucchini
- Sweet potatoes (roasted or mashed)
- Spinach or kale
Mango Madness: Add diced mango for a sweet and tangy twist.
Avocado Avenger: Include slices of creamy avocado for a rich texture.
Greek Goddess: Top with tzatziki sauce, cucumber slices, and crumbled feta cheese.
Spicy Fiesta: Drizzle with sriracha or hot sauce and sprinkle with chopped jalapeños.
Add a touch of freshness by squeezing a bit of lemon juice just before placing it on the wrap.
Opt for a sandwich made with whole wheat bread and a smear of vegan mayo instead of using a wrap.

Storage

Refrigeration (Short-Term): Store leftover wraps in an airtight container in the refrigerator for up to 2-3 days. Keep them away from strong-smelling foods to prevent flavor transfer.
Freezing (Long-Term): If you want to store wraps for longer periods, wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months.
Assembly Ahead of Time: You can prepare the filling and store it separately from the wraps. When ready to eat, simply assemble the wraps to maintain their freshness and texture.
Portable Options: For on-the-go meals, wrap each wrap tightly in parchment paper or wax paper to prevent them from getting soggy and make them easier to transport.
Reheating: If reheating refrigerated wraps, microwave them for 1-2 minutes until warmed through. For frozen wraps, thaw them in the refrigerator overnight before reheating.

Ingredients

Spinach mix:

frozen spinach or fresh spinach
olive oil
red onion
garlic cloves
vegetable broth

Chickpea Filling:

red onion
garlic cloves
dried thyme
cumin powder
coriander powder
masala powder
turmeric powder
fenugreek powder or mustard powder
salt
water
chickpea
wraps

Instructions

Masala powder is sometimes difficult to find at your local grocery store, always check the Asian aisle and if it's not there, most Asian markets sell masala powder.

Now, let's get into the cooking part of the filling!

In a saucepan over medium heat, sauté spinach until wilted and set aside.

In the same pan over medium heat, add 2 tablespoons oil and cook onions and garlic until translucent:

sauteing garlic and onion for curried chickpea wraps

Add spinach, vegetable broth and allow it to simmer for 1 minute:

sauteing the spinach with the onion and garlic for the curried chickpea wraps

Then remove from the heat and set aside:

ready to use spinach for the curried chickpea wraps

Chickpea Filling:

In a nonstick pan over medium heat, preheat 2 tablespoons oil then add onion, garlic, thyme, and fry for 30 seconds. Add the remaining spices and cook while stirring to bring out the flavors:

sauteing the spices with the for curried chickpea wraps

Once the onions are translucent, add water and mix until it turns into a paste:

curry paste for the curried chickpea wraps

Add chickpeas and mix until the chickpeas are coated with the paste:

mixing chickpeas to the curry paste to make curried chickpea wraps

To prepare the wrap:

Heat wrap in a clean nonstick pan, then wrap in a towel to retain heat. Divide spinach and chickpea into 6 portions, fill each wrap with the spinach and chickpeas, then fold in opposite sides of each wrap and roll-up. Curried chickpea wraps are best served immediately.

two curried chickpea wraps with sliced onions

Frequently Asked Questions

Can I make Curried Chickpea wraps ahead of time?

Yes, you can make Curried Chickpea wraps ahead of time! Prepare the filling and store it in an airtight container in the refrigerator. When ready to serve, simply assemble the wraps with the pre-made filling for a quick and convenient meal.

What tortillas do you recommend?

For chickpea curry wraps, I recommend using whole wheat or spinach tortillas for added flavor and nutrition. These tortillas complement the curry flavors well and offer a hearty texture that holds up to the filling. Alternatively, if you prefer a gluten-free option, corn tortillas or gluten-free wraps are also suitable choices.

Can I use coconut milk instead of water to mix with the wraps?

Yes, you can use coconut milk instead of water to mix with the Curried Chickpea Wrap filling. Coconut milk adds a creamy texture and a hint of sweetness, enhancing the overall flavor of the dish. Adjust the amount of coconut milk based on your desired consistency, and enjoy the rich and flavorful results!

More Vegan recipes to enjoy:

Keto Blueberry Pancakes

Jun 7, 2020 · Leave a Comment

These Keto Blueberry Pancakes are easy to make, delicious, and are a sweet way to start your day! Make sure to pour over the yummy blueberry syrup on top for an extreme blueberry pancake experience!

Why go for Keto Blueberry Pancakes?

It is a low-carb, low calorie and delicious breakfast staple
Keto Blueberry Pancakes are filling and sustains your ketogenic diet
Almond flour that is used in making these pancakes are a healthier alternative to the usual all-purpose flour
It is so easy to make, you don't even need a mixing bowl. Just pop in all ingredients in a blender and you are good to go!

Tips on How to Make the Keto Blueberry Pancakes:

Make the blueberry sauce ahead and keep it in an airtight container. Each time you cook keto pancakes, you can just get some syrup and pour it on top.
You can use frozen blueberries if you don't have access to fresh ones. Just thaw before making the blueberry sauce.
Delicious tip: You can eat this together with a delicious keto ice cream!
Sift your almond flour before putting inside the blender. The best pancakes don't have flour lumps.

How to Make Keto Blueberry Pancakes:

Listed below are all the ingredients you will need:

Pancake:

almond flour
Swerve brown sugar
softened cream cheese
eggs
heavy cream
vanilla extract
salt
butter

Blueberry Sauce:

blueberries (frozen or fresh)
Swerve sugar
water

To make the blueberry sauce:

In a microwave-safe bowl, combine ¾ cup of blueberries, sugar, water, and mix until combined. Microwave for 1-2 minutes and mixture will turn into a sauce. Next, add remaining blueberries and allow it to cool for at least 20 minutes.

Now, let's make the Keto Pancakes!

Combine the rest of the ingredients in a blender and blend until it’s well combined:

Preheat an oiled/buttered pan on the stove over medium heat and drop the batter onto the hot pan and form into circles. Be careful not to burn them:

Depending on how big you want the pancakes you should get 13-20 pancakes:

When done, stack and sprinkle with Swerve confectionary sugar. Then, when your stack of pancakes is stable, pour over that delicious, homemade blueberry sauce on top!

These Keto Blueberry Pancakes are best served fresh, right after cooking.

You can make it for breakfast, brunch, or even for a rich and keto-friendly snack!

Enjoy these Keto Blueberry Pancakes with warm milk or a delicious cup of hot cappuccino 🙂

Frequently Asked Questions for Keto Blueberry Pancakes:

Q: What flour do you use to make keto blueberry pancakes?

A: For this recipe, I used almond flour.

Q: Do you think you could use this batter on a waffle iron to make blueberry waffles?

A: Yes, for sure! This recipe would make great waffles.

Q: Can you use almond milk instead of heavy cream?

A: Yes, I think that almond milk is a possible substitute for heavy cream.

Q: Just wondering if I could switch the blueberries for blackberries?

A: Blackberries would be great to use for this pancake recipe, too!

Q: Can this pancake batter be stored in the fridge?

A: Yes, you can keep the pancake batter in the fridge and re-mix the batter before cooking.

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