Cherry Lemon Poppyseed Loaf

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If you’ve got a spare half an hour, make this incredibly moist summer loaf cake which is slightly adapted from Yossi Arefi’s Sweeter off the Vine book. The delightful combination of poppy seeds, zesty lemon, crunchy streusel and juicy sweet cherries makes it a perfect cake for breakfast or an afternoon pick me up. Because of its richly dense and moist texture, the cake slices freeze really well when wrapped individually and are perfect for a last minute treat.

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Ingredients:

Streusel:
35g (¼ cup) all-purpose flour
2 tbsp old-fashioned oats
1 tbsp granulated sugar
Pinch of salt
30g (2 tbsp) unsalted butter, softened

Cake:
1½ cups all-purpose flour
1½ tsp baking powder
2 tablespoons poppy seeds
½ tsp salt
150g (3/4 cup) granulated sugar
120 ml (½ cup) canola oil
3 large eggs, room temperature
225g (1 cup) full fat plain yogurt
60ml (¼ cup) freshly squeezed lemon juice
Zest of 2 small lemons
250 g (1+2/3) pitted fresh sweet cherries*

*Cherries can be substituted with berries or stone fruits.


Directions:
• Preheat oven to 350°F (180°C). Butter and flour a 9”x5” (23cm x 13cm) loaf pan.
Streusel: In a small bowl, stir the flour, oats, sugar, poppy seeds, and salt together. Add in the butter and use your fingertips to mix until small crumbs form. Set aside.
Cake: In a small bowl, whisk the flour, baking powder, poppy seeds and salt together.
• Add the sugar to a large bowl and grate the zest of the the two lemons (about 1 tbsp) directly into the sugar. Use your fingers to rub the zest into the sugar until evenly distributed.
• Add the oil, eggs, yogurt, lemon juice and whisk to combine.
• Add the flour mixture all at once and stir with a rubber spatula until just combined. Fold in half of the cherries into the batter.
• Pour the batter into the prepared loaf panned scatter the remaining cherries on top. Sprinkle the streusel in an even layer over the cherries. Bake the cake until puffed and golden and a cake tester inserted into the center comes out clean, 50-55 minutes.
• Let cool completely before slicing.
• Store in an airtight container for up to 3 days, or wrap each slice individually and freeze for up to 2 months.

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No-Bake Granola Bars

No-Bake Granola Bars | Brownie Box

These no-bake healthy and energizing granola bars have my favorite ratio of oats, nuts, and dried fruits.

No-Bake Granola Bars | Brownie Box

You can get really creative with the recipe by adding more oats or a mashed banana, omitting the nuts, mixing in chocolate chips, drizzling melted chocolate on top, or adding more honey for a sweeter taste. You basically have complete control of what you’re using in the mixture as long as you stick to the same ratio of liquid to dry ingredients. What I also love about this recipe is that it doesn’t require turning on the oven because the honey, coconut oil, and nut butter holds all the ingredients together ensuring insanely delicious and chewy bars.

No-Bake Granola Bars | Brownie Box

No-Bake Granola Bars | Brownie Box

They’re great as a topping for your morning greek yogurt bowl or as an afternoon snack. But I found it incredibly hard to stop nibbling on them all day (and then feel bad about it), that’s why I always freeze them individually and let them thaw in the fridge for when I need them!

No-Bake Granola Bars | Brownie Box

Recipe adapted from Bowl of Delicious – Makes 12/15 bars

Ingredients

4 Tbsp coconut oil
4 Tbsp organic honey (or other sweetener, such as molasses, agave, maple syrup)
1 tsp cinnamon
1 tsp vanilla extract
2 Tbsp almond butter (or peanut butter)
1 cup organic old fashioned rolled oats
½ cup sliced walnuts
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup shredded coconut, unsweetened
½ cup chopped dried apricots
1 Tbsp chia seeds

Directions

1. Melt the coconut oil, honey, and cinnamon over medium heat and bring to a boil.
2. Let it bubble for a minute then turn the heat down to low, and stir in the vanilla, almond butter, and oats. Stir to coat.
3. Add the nuts/seeds, shredded coconut, and dried apricots, then mix until fully incorporated.
5. Continue cooking on low heat for 2 minutes then remove from heat.
6. Meanwhile, line a 6″x8″ (15 x 20 cm) baking dish with parchment paper, leaving the sides of the paper long.
7. Add the mixture to the dish; press with the back of a wooden spoon so it is evenly spread out.
8. Fold the parchment paper wrap over the granola so the top is covered (get more if necessary). Press the granola aggressively, so it is as packed as you can make it. You can use the wooden spoon, the palm of your hands, a dish/cup, or a glass mason jar. Just make sure it is well packed and evenly distributed!
9. Place in refrigerator and allow to cool completely – at least two hours up to overnight.
10. Remove granola from parchment paper –  it should be in one big block. Cut into bars, and wrap individually in plastic wrap. Store in the fridge for about 2 weeks or in the freezer for up to 6 months.

Vanilla Bean Ice Cream

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I never really thought about making homemade ice-cream until I came across a superb book called The Chocolate Bible. After going through the whole book over and over again (it never gets boring) I decided to try the custard based vanilla bean ice cream recipe – as well as other chocolate recipes.

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Custard based ice cream is also known as French-style ice cream; it’s thick, silky, and very scoop-able because of the addition of egg yolks which thickens the mixture. American style ice cream is not as dense, and it’s far quicker to prepare since it doesn’t require cooking a custard base; it is simply a combination of milk, cream, sugar, and flavoring.

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For the custard, you first start cooking the milk, vanilla, and egg yolks over low heat for a few minutes and add the whipping cream at the end. After chilling the mixture for two hours, you pour it in an ice cream maker which will simultaneously freeze the mixture while churning (to aerate it and avoid ice crystals to form). The result was so wonderful: the ice cream was rich and creamy, it tasted exactly like Häagen-Dazs! Can you imagine how impressed everyone would be when they find out that you whipped out a delicious traditional vanilla bean ice cream from scratch?! You will feel special, I’m telling you ;).

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Serve this ice cream with Fudgy Brownies, Chocolate Ganache, Apple Tart, or chunks of chewy Chocolate Chip Cookies… My mouth is watering while writing this post, so I’m going to jump right ahead with the ingredients and instructions.

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Ingredients: (from The Chocolate Bible)
• 5 egg yolks
• 125 grams (½ cup+2 tablespoons) granulated sugar
• 500 ml (2 cups) milk
• 1 vanilla pod, split
• 50 ml (¼ cup) whipping cream

Instructions:
1. Beat the egg yolks and 60 grams (5 tablespoons) of the sugar until pale, yellow, and creamy.
2. Pour the milk into a saucepan; add the remaining sugar.
3. Scrape the seeds from the vanilla pod – using the point of a knife – into the milk. Add the pod in the saucepan and slowly bring it to the boil.
4. Whisk 1/3 of the hot mixture into the eggs and sugar mixture, stirring well to combine. Then pour this mixture into the remaining hot milk.
5. Stirring constantly with a wooden spoon, cook over low heat until the mixture is thickened and coats the back of the spoon. (~10 to 15 minutes. Do not allow to boil).
6. Stir in the whipping cream and remove from the heat immediately; strain into a bowl.
7. Stand a bowl in crushed ice and place in fridge for two hours until the mixture is cold.
8. Pour the mixture into an ice-cream maker and churn for 30 minutes.
9. Remove the ice cream from the machine and transfer it to the freezer before serving.