Posts Tagged ‘ Cherry ’

Banana Cherry Ricotta Ice Cream for Rita


The last but not least on the series is  a world citizen, Rita from Clumbsy Cookie. She not only talented but her ideas… sometimes just make you wonder, maybe she came from another planet.. 😀 She’s kind, happy go lucky person and I think she loves the beach as much as I do. I could go on braging about her but the fact she even has an admirer who host a full blog dedicated to her… says it all 😉

For Rita, I made Banana and Cherry Chunks Ricotta Ice-cream.. andtake make my word this combinations is soooo delicious… and if you want to try my favorite ice cream from Rita’s recipe, you can read it here.


What is your favorite kitchen gadget?
 Do my hands count as  gadget? I love to use them! Other than that I can’t actually choose just one! It’s a close tie between my stand mixer, my digital scale, my microplane grater and my scraper!

What are your favorite drinks?
Besides water, I love lattes and milkshakes.
What is your favorite dessert?
My favourite thing to eat is probably ice cream! But I can’t pick one!
What are your favorite  herbs/spices?
I adore herbs and spices! I’ll pick rosemary, basil, thyme and mint for the herbs and tonka beans, cardamom, vanilla, cinammon and chinese 5 spice for the spices.
What are your favorite fruits?
Cherries! Also bananas, strawberries and pineapple.



Mini Dates Chocolate Cupcakes


Another attempt of finishing my hubby’s buy…of 2 kg dates… yes… I think he’s a bulk-holic buyer.

This a low fat recipe… by size and by ingredients, but the texture is  like none other, smooth but firm, a little bit chewy and very chocolaty even it only uses a small amount of chocolate. I just  put a tiny bit of vanilla butter cream frosting simply enough to hold the cherry topping (good excuse to add extra fat?) 😉 .


Mini Dates Chocolate Cupcakes


Recipe from here

  • 1/3 cup water
  • 1/3 cup pitted dates, coarsely chopped
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 ounce fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
  • 3 tablespoons packed light brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 2 tablespoons all-purpose flour
  • Vegetable oil cooking spray
  • Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick 


Preheat oven to 325°F.

Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth. Add flour and pulse just until incorporated.

Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up.


Cherry Egg Whites Cake


After my burnt matcha cherry creme brulee, I have some left over cherry conserved and lot of egg whites, by me not being in the mood for suspense, I was looking for a cake recipe with a lot of egg whites. Thought about making an angel food cake, but the dryness of the cake kind of puts me off.

Then, I found this fantastic recipe,  egg whites cake but with  a little of baking powder & butter… simply perfect.  All of what I did extra was adding some cherry conserved for some colour and sourness (to balance the strong egg-y flavor 🙂 )


Peppermint Brown Forest


Actually I bought some of these ingredients for the recipe tag (cherry sheet cake) I received from my friend, but I kinda change my directions along the way 😉 (Sorry, Ventin but still this one is for you)

I still use the cherry and the sheet pan, but it turned out to be a brown edition of black forest with a light peppermint scent.


  • 1 1/3 cups self-rising flour
  • 1/2 cup cocoa powder
  • 125gr butter (softened)
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 1/4 cups caster sugar
  • 2 eggs
  • 2/3 cup water
  • 125 ml whipping cream, (whipped)
  • 500 gr cherry filling


  1. Preheat the oven to moderate (180′ c). Grease and line a 25 x 35 cm sheet pan
  2. Sift flour and cocoa into a medium bowl, add remaining ingredients. beat on low speed with electric mixer until ingredients are combine. Increase speed to medium, beat about 3 minutes or until mixture is smooth and changed to a lighter colour
  3. Spread into the prepared pan, bake for about 45 minutes, Stand the cake in pan for 5 minutes, turn onto a wire rack to cool.
  4. Cut the cake in half, spread the cherry filling, then the 2/3 of the whipped cream onto the first half cake, then put the other half on top.
  5. Spread the rest on the whipped cream on the top and add some shredded chocolate.

recipe adapted from: everyday cakes & cookies (The Australian Women’s Weekly)