Berry Whipped Cream Pound Cake

Berry Whipped Cream Pound Cake

This Berry Whipped Cream Pound Cake is light, fluffy, delicious and is the perfect dessert for sharing during spring and summer! The fresh berries give this cake a summery flavor that will make your family and friends feel happy.

Berries are my favorite fruits, and this is the perfect season to buy them. The whipped cream icing will melt in your mouth. I made this cake sugar free, but as I always mention, you can customize the recipe depending on your needs and taste. Although this recipe calls for eggs you can replace it using aquafaba. I find that aquafaba is the best egg replacer in baking. I

This recipe is a customization of my Puerto Rican Pound Cake recipe or like we call it in Spanish “Ponque”. Use fresh berries for better results but if you can’t find fresh use frozen.

For the whipped cream topping any coconut cream, vegan whipping cream or regular whipping cream will work. I used the brand Silk which is vegan, and I loved the results better than the regular whipping cream. For more cake recipes check out my Vegan Chocolate Banana Bread

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

HERE’S THE RECIPE:

Berry Whipped Cream Pound Cake

Serving: 1 loaf

Prep Time: 10 minutes

Cooking Time: 55-60 minutes

Ingredients:

For the Cake:

  • 1 ½ cups raspberries
  • 1 ¼ cups blueberries
  • 1 tsp grated lemon zest
  • 1 ¼ cup almond milk, unsweetened
  • 2 eggs **(replace for aquafaba, see notes) **
  • 1 tsp vanilla extract
  • 3 cups unbleached all-purpose flour
  • 1 cup granulated sugar (I used Truvia)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ cup unsalted butter, softened

For Whipped Cream:

  • 1 cup heavy whipping cream (I used Silk brand)
  • 2 tbsp confectioners’ sugar
  • ½ tsp vanilla extract

Instructions:

  1. Preheat oven to 350 degrees. Grease a loaf pan and cover with parchment paper, set aside.
  2. In a medium bowl combine 1 cup of raspberries, 1 cup of blueberries and lemon zest, set aside.
  3. In another bowl mix milk, eggs (or aquafaba), vanilla extract, set aside.
  4. In a large bowl combine all-purpose flour, salt, baking powder and baking soda, set aside.
  5. In a mixing bowl beat butter with sugar until fluffy and creamy.
  6. Add milk mixture and flour mixture to the butter, alternating slowly. If using an electric mixer set it to low speed.
  7. Spread 1 cup of batter into the pan, top with berry mixture, then add remining batter.
  8. Bake for about 45 to 60 minutes or until a toothpick inserted comes out clean.
  9. When cake is ready let it cool for 25 minutes and transfer to a rack until cool completely.
  10. Mash remaining raspberries and stir in remaining blueberries, set aside.
  11. On high speed beat whipping cream, adding sugar and vanilla until stiff; fold in berries mixture. Spread over cake and top with more berries or meringue candies for a fun and sweeter adventure.

RECIPE NOTES:

  • Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

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Puerto Rican Chocolate Covered Coconut Candy – Dulce de Coco

Puerto Rican Chocolate Covered Coconut Candy  – Dulce de Coco

I grew up in the beautiful island of Puerto Rico. Yes! I’m a proud Latina that brings her culture everywhere! Eating tropical fruits, desserts and flavorful Caribbean foods is the norm in our country. If you visit Puerto Rico you are going to enjoy local shops, traditional festivities and carnivals any time of the year. Here you can find the most amazing goodies and drinks like these Coconut Candies. I love dulce de coco in any form, but my favorite is toasted. Here’s my version of Toasted Coconut Candies covered in chocolate and almonds. I made the traditional Puerto Rican Coconut Candy but I covered with my delicious chocolate ganache recipe. You can find the ganache recipe here on my Chocolate-Filled Banana Muffins.

This recipe is very simple to make, and it will only take you a few minutes. They can be made vegan and refined sugar free like my version. These can be eaten as a dessert, snack or as a topping for your smoothies and ice creams.

If you just want to make the candies without the chocolate just skip that step and enjoy. You can also roll the coconut and make bliss balls. For other fun and delicious Puerto Rican desserts check out my post for Vegan Coconut Ice Cream or for something savory check out my Puerto Rican Tostones – Fried Plantains

These candies are:

  • Refined Sugar-Free
  • Vegan
  • Keto Friendly
  • Flavorful
  • Rich in nutrients and flavor.
  • Great for snacks, dessert or topping.
  • Delicious

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the Recipe:

Puerto Rican Coconut Candy – Dulce de Coco Boricua

Serving: 12 truffles

Prep Time: 15

Cooking Time: 45 minutes

Ingredients:

  • 2 cups Shredded Coconut
  • 1 cup Coconut milk
  • ½ cup Brown Sugar, (I used Truvia for sugar-free)
  • 1 tbsp Coconut Extract
  • ½ tsp Cinnamon, ground
  • Dash of ginger (optional)

Instructions:

  1. Line up a baking tray with parchment paper, set aside
  2. In large saucepan over high heat add 1 cup of shredded coconut and sauté until light brown. This step will take a few minutes. Be careful not to burn it, set aside. You can also buy toasted coconut that’s ready to use.
  3. In a large saucepan over medium-high heat, add the other cup of shredded coconut, milk, cinnamon and ginger if using. Cook stirring constantly until boils.
  4. Lower the heat to medium-low, add the sugar and cook for about 25 minutes until thickens and the milk evaporates.
  5. Lower the heat to low and stir until you get a sticky mixture, be careful not to burn. For just a few minutes adjusting the heat to make sure not to burn.
  6. Fold into coconut extract and turn off the heat. Keep stirring or it will burn.
  7. Using a large spoon or a cookie scooper, form truffle and put them on the prepared baking tray.
  8. Let the truffles cool, they will harden while the cool down.
  9. If you are covering truffles with chocolate prepare the chocolate ganache and cover each truffle. Top with more coconut or nuts.

Chocolate Ganache Recipe:

Ingredients:

  • ½ cup chocolate chips (I used 70% Cocoa)
  • ½ cup of dairy-free or regular whipping cream

Instructions:

1. Heat whipping cream until just hot.

2. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.

3. Cover each truffle and put the inside the refrigerator until hardens.

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Peanut Butter Jelly Fruity Caterpillar Kebabs

Peanut Butter Jelly Fruity Caterpillar Kebabs

These fun Peanut Butter Jelly Fruity Caterpillar Kebabs are loaded with fresh fruit and protein. They’re a healthy snack the kids can help to prepare!

This is a fun idea for breakfast or snack for all your family. The ingredients are simple pantry staples that you probably already have. I used creamy peanut butter, guava jelly and fresh fruits but you can use your own ingredients.

I also used sugar eyes that I had for my cake decorating but you can use a tiny piece of banana or a chocolate chip.

RECIPE VIDEO

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

For this recipe I used:

Ingredients & Tools:

  • Whole Wheat Seed Bread ( you can use any bread)
  • Creamy Peanut Butter
  • Guava Jelly (use your favorite)
  • Bananas
  • Strawberries
  • Green Grapes
  • Blueberries
  • Sugar Eyes (optional)
  • White candy melt, melted (for gluing eyes if using)
  • Round cookie cutter (you can use a knife)
  • Kebab sticks

Instructions:

  1. Spread PB and Jelly.
  2. Cut sandwich into small circles.
  3. Wash and prepare fruits.
  4. Slice banana and cut just the top of each strawberry.
  5. Assemble kebabs starting with PBJ circle and alternating fruits. The last fruit should be the strawberry.
  6. Melt candy melt or chocolate and using a toothpick glue the eyes.

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Pancake Cereal

Pancake Cereal

These trendy Baby Pancakes or Pancake Cereal are fluffy, easy to make, and delicious. They are so much fun to make with your children at home. It’s just another fun way to eat pancakes but in tiny bite sizes. You can eat them however you want. Put them in a bowl and coat them with maple syrup or milk, or add fruits and toppings. This recipe is not only great for breakfast alone, but you can also have them any time of the day!

Pancake cereal it seems to be a trend on social media right now. They look so adorable so I wanted to try them to see if they were good. The results were amazing, they taste delicious and are so versatile. You can make them id advance and save in the refrigerator for a few days. I made a simple pancake recipe, you can use your creativity and add your favorite toppings or ingredients.

Recipe Video:

What Equipment do you need?

  • Non-stick sauce pan
  • Squeeze bottle, pipping bag or a ziplock bag to pour batter.
  • Small spatula or fork

Let’s Talk About Ingredients:

  • Flour: you can replace for gluten-free or whole wheat
  • Egg: the recipe calls for one egg, for a vegan version simply replace by adding 1/2 tsp of baking soda and 1 tsp pf baking powder.
  • Milk: I used almond but you can replace for your favorite.
  • If not using a non-stick pan make sure to grease the pan with non-stick spray.

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Pancake Cereal

Serving: 2 bowls

Prep Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 1 cup Almond Milk
  • 1 Large Egg
  • Pinch of Salt
  • 1 TBSP Maple Syrup
  • 1 tsp Vanilla Extract Butter for dying (optional)

Instructions:

  1. In a large bowl combine milk, egg, salt, maple syrup and vanilla.
  2. Whisk to combine.
  3. Add flour slowly, mix just to combine. It’s okay to have a lumpy batter. Do not overmix.
  4. Pour mixture inside a pipping bag, zip lock bag or squeeze bottle. Cut the tip of the bag.
  5. Cook pancakes over medium high heat by squeezing the batter and forming tiny circles.
  6. Cook until bubbly and golden brown, for about 30 seconds, then flip over and cook for another 30 seconds.
  7. Transfer to a bowl when ready.
  8. Repeat the process until you used all the batter.
  9. Serve as you desire and enjoy!

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Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

This Vegan Chocolate Banana Bread is moist, soft, fluffy, easy to make and so delicious. The recipe is rich and flavorful, making it the perfect decadent chocolate banana dessert. It can easily be made gluten-free too!

I’m so excited to share this recipe with you. As a baker, it’s hard to find the perfect texture when baking vegan baked goods. Some egg replacements don’t work great for my taste. I’m very picky with cake textures, my goal is to bake a fluffy and moist cake. This recipe calls for one large egg, but I wanted to veganize it. After researching about aquafaba, I decided to give it a try and the results were just amazing. I got a moist, tender, fluffy, soft, rich and decadent chocolate banana bread. The cake raised like a regular loaf made with real eggs and it did not change the flavor at all. This cake is a chocolate lovers dream!

HERE’S THE RECIPE VIDEO

I totally recommend the use of aquafaba for your vegan baking or meringue. This cake can also be made using gluten-free flour and sugar-free sweeteners. Just swap for your favorite ingredients.

This Vegan Chocolate Banana cake is:

·      Rich in flavor and texture

·      Healthy

·      Dairy-free

·      Vegan

·      Easy and quick to make

·      Requires a few ingredients

·      Chocolatey

·      Egg-free

·      Great for breakfast, dessert or snack

·      A chocolate dream come true.

Vegan Chocolate Banana Cake Recipe

This recipe is one of my chocolate cupcake recipes. I swapped some of the ingredients and added bananas. The original recipe calls for one egg but the aquafaba worked perfectly. You can also replace the sugar for brown stevia, splenda or coconut sugar. For a gluten-free version just use your favorite GF flour blend. If you’re looking for an easy banana bread try my One Bowl Chocolate Chip Banana Bread recipe or my Chocolate Filled Banana Muffins. Pour some peanut butter over your Chocolate Banana Cake and enjoy it!

Let’s talk about Aquafaba

If you don’t know about aquafaba. Aquafaba is the water or brine you find in canned beans. Yes, the water you usually rinsed from the can and poured down the drain. That water is a great egg replacement. Next time you open a can of beans, save the brine and whip it up with a hand mixer or stand mixer until it’s light and fluffy. I didn’t believe it until I used it. I used the water of a chickpea can to replace the egg in this recipe.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Aquafaba is used to make a variety of recipes, including:

·       meringues

·       marshmallow fluff

·       mousse

·       frosting/buttercream

·       mayo

·       vegan cheese

·       marzipan

·       macarons

·       ice cream

·       muffins, cupcakes and brownies

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Vegan Chocolate Banana Bread

Serving: 10 slices

Prep Time: 10 minutes

Cooking Time: 55-60 minutes

Ingredients:

  • 1 cup unbleached all-purpose flour
  •  1/2 cup 100% cocoa powder, unsweetened
  •  1 teaspoon baking soda
  •  1/2 teaspoon sea salt
  •  3 large brown bananas
  •  1/4 cup vegan butter (regular if not vegan), melted and slightly cooled
  •  1/4 cup melted coconut oil or vegetable
  •  3/4 cup packed light brown sugar
  •  3 tbsp Aquafaba or 1 large egg if not vegan
  •  1 teaspoon pure vanilla extract
  •  1 cup vegan chocolate chips or regular semisweet chocolate chips, divided

Instructions:

  1. Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, aquafaba or egg, and vanilla extract. Stir until smooth.
  4. Fold the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Because of the chocolate chips inside the cake you might have some melted chocolate chips on the toothpick, that’s okay.
  7. Check at 50 minutes, just to be safe. Oven times vary. I use an oven thermometer to make sure I have the right temperature.
  8. Remove the pan from the oven and set on a wire cooling rack. Let it cool for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

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