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moist coconut cupcakes

Ina’s Super Moist Coconut Cupcakes

sweets + snacks

Ina’s Super Moist Coconut Cupcakes

I think by now you should know that I’m slightly obsessed with Ina Garten (AKA the Barefoot Contessa). Her recipes…

Read More Ina’s Super Moist Coconut Cupcakes

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A classic #passover #recipe that I love ! #coconut

A classic #passover #recipe that I love ! #coconutmacaroons dipped in #darkchocolate - you really can’t go wrong with these.

Recipe below:

¾ cup sugar
2 ½ cups shredded unsweetened coconut
3 x large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
100gm bar chocolate salted caramel
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack.
Once cool, chop the chocolate bar and melt in a double boiler or in microwave until smooth and glossy. Dip each macaroon into the chocolate and drizzle if desired. Place on parchment paper and cool until chocolate sets.

#happypassover #chagsameach #baking #cookies #glutenfree #jewishfood #foodphotography #simplybeautifuleating #realsimple

A perfect healthy treat on the blog today ! Date &

One of my favourite #weeknightdinner recipes is on

When I make a salad, the crunchier it is, the bett

When I make a salad, the crunchier it is, the better it tastes. I loved the thought of adding quinoa into a salad but adding crispy quinoa is a whole different ball game. The arugula, toasted walnuts, bell peppers, pear, apple and carrots pair beautifully with the easy raspberry vinaigrette.dressing. And it’s all perfectly balanced with nutrient-packed crispy quinoa. New on the blog today!

#simplybeautifuleating #beautifulcuisines #foodandwine #foodstyling #realsimple #huffposttaste #foodblogger #healthyfood #eatclean #healthysalad #quinoa #salad

#purim is around the corner and this tried and tru

#purim is around the corner and this tried and true recipe inspired by @toriavey is my “go to” for the most perfect, delicious and easy #hamentaschen on the planet. Full details on my blog https://simplybeautifuleating.com/2021/02/24/easy-hamantaschen/

#easyrecipeideas #cookies #purim #jewishfood #simplybeautifuleating #instagood #foodphotography #foodblogger

My favourite #meatloaf recipe ever. Inspired by #s

My favourite #meatloaf recipe ever. Inspired by #secondhelpings (basically my go to cookbook bible) I tweak my loaf recipe to make it my own but don’t mess with the sauce…trust me, it’s next level.

Sweet & Sour Meatloaf

THE LOAF
1½-2 lbs ground meat (turkey, chicken, beef or plant based)
2 extra large eggs
2 pieces challah, processed into fine crumbs
¼ cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
THE SAUCE :
¼ cup brown sugar, packed
¼ cup white vinegar
6 oz. tin tomato paste
¾ tin water
1 tablespoon Worcestershire sauce
NOTE: if you want extra sauce to pour over mashed potatoes or rice I would highly suggest doubling the sauce recipe.

Combine ingredients for the loaf and mix well. Set aside.

Combine remaining ingredients and stir until smooth. Blend 2/3 cup sauce into meat mixture. Shape into loaf and place in shallow baking dish. Pour remaining sauce around loaf. Bake at 400° F for 45 minutes. Baste every 15 minutes. occasionally Serve hot with mashed potatoes or rice.

#Foodphotography #f52grams #simplybeautifuleating #realsimple #easyrecipes #foodblogger #dinnerideas #retrorecipes

1 cup packed dates, pitted 3/4 cup nuts (I used w

1 cup packed dates, pitted
3/4 cup nuts (I used walnuts)
1/2 cup organic natural creamy peanut butter, crunchy or smooth
3/4 cup rolled oats
1/2 cup flaked unsweetened coconut
1/4 cup ground flaxseed
3 TBS water, or more as needed

In bowl of food processor add the pitted dates, nuts and coconut. Process until nuts have broken down into small pieces and mixture is sticky. Add in oats, peanut butter and flaxseed ; process until mixture comes together, adding water 1 tablespoon at a time towards the end. The mixture may feel crumbly, but should be moist and hold together once formed into balls. Add a little bit of water and continue to process if needed.
Using a tablespoon size cookie scoop, shape mixture into balls and place on parchment lined baking sheet. Coat in your choice of toppings. I used melted dark chocolate and unsweetened shredded coconut. Or you can leave them plain.

Place baking sheet in freezer for 20 minutes before transferring to container of your choice.
Can be stored in an airtight container in fridge up to two weeks, freeze up to three months.

#blissballs #vegan #glutenfree #dairyfree #refinedsugqrfree #healthysnacks #easyrecipes #simplybeautifuleating #foodstyling #foodblogger #healthyfood

#airfryer Hot Honey Wings for #dinnertonight or a

#airfryer Hot Honey Wings for #dinnertonight or a perfect appetizer for #superbowl #sunday 🏈🏈🏈🍗🍗🍗

Here’s how :
The wings- 8 drums + 8 flats (16 pieces in total) - dried well with paper towel
The coating :
* 1/2 teaspoon white pepper
* 1 teaspoon garlic powder
* 1 teaspoon sweet paprika
* 1 tablespoon brown sugar
* 1/2 teaspoon sea salt
* 1 tablespoon light soy sauce
* 1 teaspoon red curry paste
* 1/2 teaspoon cayenne pepper
* Sticky Hot Honey sauce
* 2 tablespoons unsalted butter
* 2 teaspoons minced garlic
* 2 tablespoons honey
* 2 tablespoons Mikes hot honey
Instructions
1. In a mixing bowl, add seasonings and paste. Mix well. Then add chicken, toss to coat and cover. Leave it in the fridge for at least 2 hours.
2. Arrange the wings in the air fryer, cook for 20 mins at 400F.
3. Flip all the wings. Cook for another 10 mins until they’re brown & crispy.
4. While wings are air frying for the last few minutes, Heat a frying pan over medium heat, melt the butter then add in garlic. Stir until fragrant about 20 seconds.
5. Stir in honey and hot honey Combine and remove from heat.
6. Remove wings and place in a moving bowl. Pour the hot honey sauce over the chicken and toss well. Garnish with fresh parsley if desired. Serve hot and enjoy!

#Foodphotography #simplybeautifuleating #foodandwine #foodstyling #realsimple #huffposttaste #foodblogger #chickenwings #chicken #hothoney #gameday #49ers #chiefs

It’s #pizzanight with Chef Livi! 🍕 #Foodpho

It’s #pizzanight with Chef Livi! 🍕

#Foodphotography #dinner #easydinner #italianfood #simplybeautifuleating #pizza #pizzatime #foodstyling #kidchef #foodblogger

Decadent. Delicious. Easy. My kinda dessert. Sin

Decadent. Delicious. Easy. My kinda dessert.

Single Serve Dark Chocolate Espresso Brownies

5 tablespoons unsalted butter
8 tablespoons light or dark brown sugar, packed
2 x-large egg yolks
1/2 teaspoon vanilla extract
1 teaspoon instant espresso or coffee granules mixed with a drop of hot water(just to melt it into a pourable paste)
8 tablespoons cocoa powder
2 tablespoons all-purpose flour
good pinch of sea salt
2 tablespoons dark chocolate chopped into small chunks(I used a 72% good quality bar)

Preheat oven to 350°F. Grease 3 ramekins with cooking spray. *Note: I used @staub_ca ones which are 8 oz capacity and did a standard ice cream scoop full of the brownie batter. Set aside.
In a small microwave-safe bowl, combine the butter and brown sugar. Microwave for 30-40 seconds, then remove and whisk well. If the butter is not melted microwave for a few seconds more.

Add the egg yolks vanilla extract and coffee paste. Whisk well.

Add in cocoa powder, flour, and salt and fold together until there are no streaks of flour. Add the chocolate chunks fold in. Don’t over mix.

Divide the mixture between your ramekins and bake for 18-22 minutes until the edge is set. Test with a knife. It’s okay if the middle comes out with a bit of brownie batter on it. Allow to cool slightly before eating.

#Foodphotography #darkchocolate #espresso #brownies #whatibakedtoday #simplybeautifuleating #foodstyling #realsimple #huffposttaste #easyrecipes #foodblogger

Yep. I have made these before and I’m making the

Yep. I have made these before and I’m making them again because they are not only my fave ….my grandkids go nuts for these. I can’t say no to them ever so here we go…

* #SprinkleCookies
* 1 ½ cups all purpose flour
* 1 ½ teaspoons baking powder
* ¼ teaspoon salt
* ½ cup unsalted butter softened
* ¾ cup granulated sugar
* 1 extra large egg
* 1 ½ teaspoons pure vanilla extract
* 3-4 tablespoons of sprinkles

* Preheat oven to 350°F. Line two baking sheets with parchment paper. 
* In a bowl, whisk together flour, baking powder and salt. Set aside. 
* Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla & extract. mixing until combined. Add in flour mixture and mix until just combined. Add sprinkles and stir by hand until combined. 
* Using a small cookie scoop (1.5 tablespoons) of dough and roll into a ball. Place ¼ cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet with parchment leaving about a couple inches for spreading.  
Chill for 20-30 minutes in the fridge.

* Bake for 8-10 minutes. Cool completely.

#Foodphotography #sprinkles #simplybeautifuleating #myopenkitchen #foodstyling #homemade #realsimple #eatingfortheinsta #foodblogger #cookies #whatibakedtoday

Starting the year off with a #healthy #branmuffin

Starting the year off with a #healthy #branmuffin #recipe

1 1/2 cups (195g) whole wheat flour
1 cup (52g) @rogersgrains wheat bran
2 tablespoons ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 extra large egg, at room temperature
1/4 cup organic honey
1/4 cup pure maple syrup
1/3 cup grapeseed, avocado oil or melted coconut oil
1/3 cup (60g) unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup (240ml) nondairy milk (I used almond)
2/3 cup diced pitted dates

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.
Whisk the flour, wheat bran, flaxseed, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
Whisk the egg, honey, maple syrup, oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Now use a rubber spatula or wooden spoon to fold in the dates.
Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean.. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. This batter makes 10-12 muffins. Enjoy!
*Note: you can sub in raisins, dried fruit and nuts for the dates.

#simplybeautifuleating #foodphotography #muffins #heathyfood #whatibakedtoday

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