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Dessert

Cakes, Dessert, Lactose Free, Recipes

Red Velvet Cupcakes

February 8, 2025

Last Christmas I was searching the web for a dessert recipe that was both festive and fairly easy to make with my young granddaughters. These gorgeous red velvet cupcakes turned out to be the quintessential recipe.

Red velvet cupcakes make an eye catching dessert any time of the year (hint, hint, Valentine’s Day 💕). They are stunning with their deep red color, moist, tender interiors and delightful cream cheese frosting. Thanks to Sam over at Sugar Spun Run for this fabulous recipe.

I often see gel food coloring listed in recipes and decided I should have some in my pantry. A little goes a long way to bring gorgeous color to whatever you are baking. If gel food coloring is not available, the liquid variety works just as well in this recipe.

Take note that the batter mixture starts off on the dry and crumbly side. But this won’t last long so don’t fret when you start mixing the ingredients.

Once the liquid ingredients are added, things begin to take a turn for the best!

Filling the cupcake liners 2/3 of the way ensures the batter will not spill over while baking.

Slightly domed, these perfectly baked cakes are ready for a thick layer of cream cheese frosting.

Not to worry if you don’t own a piping bag with tips. I used a sandwich bag with the corner snipped off to quickly top the cupcakes with frosting. An offset icing spatula is helpful to smooth out the frosting if you have one handy.

I read that freezing frosted cupcakes may not be ideal. But I have had great luck doing so. After frosting the cupcakes, let the frosting set (in the refrigerator) for 15 minutes or so until firm, then transfer the cupcakes to a plastic container and freeze away.

Red Velvet Cupcakes
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Red Velvet Cupcakes

Recipe by Kiyo
Servings

12

servings

These red velvet cupcakes are simply gorgeous. Whip up a batch and pass out to friends and family for a special treat.

Ingredients

  • 3/4 cups (177ml) whole milk

  • 2 teaspoons white vinegar

  • 3/4 teaspoon red gel food coloring such as Chef Master Super Red or 1 tablespoon red liquid food coloring

  • 1 1/4 cups (155g) all-purpose flour

  • 3/4 cup (150g) granulated sugar

  • 1/4 cup (50g) light brown sugar, firmly packed

  • 1 1/2 tablespoons (9g) unsweetened cocoa powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)

  • 4 tablespoons (56g) Earth Balance Buttery Sticks or unsalted butter (see above for salt measurements), melted

  • 1/4 cup (60ml) neutral cooking oil such as canola

  • 1 large egg, room temperature

  • 1 1/2 teaspoons vanilla extract

  • Cream Cheese Frosting

  • 5 ounces (142g) Earth Balance lactose free cream cheese or regular cream cheese, room temperature

  • 3 tablespoons (42g) Earth Balance Buttery Sticks, or unsalted butter, room temperature

  • 1/2 teaspoon vanilla extract

  • 2 1/2 cups + (284g +) powdered sugar

Directions

  • Cupcakes
  • Preheat oven to 350 degrees and line a 12 count cupcake tin with paper liners. Set aside.
  • Combine milk, vinegar and food coloring in a 2 cup measuring cup. Stir together and set aside.
  • In a large bowl, whisk together the flour, sugars, cocoa powder, baking soda, and salt. Add melted butter and oil. Using a firm spatula stir until ingredients are well combined (the mixture will be thick and crumbly). Add egg and vanilla extract and stir until combined. Gradually add the milk mixture and stir until all ingredients are combined and the batter is smooth.
  • Fill each liner 2/3 of the way with batter (do not overfill or cupcakes may spill over while cooking and collapse, discard any leftover batter or bake separately). Transfer pan to the oven and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If your oven runs hot, check at 18 minutes. Allow cupcakes to cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before frosting.
  • Frosting
  • In a large bowl, beat cream cheese and butter with a handheld mixer just until combined. Add vanilla and mix for a few seconds. Add powdered sugar in 3 stages, mixing with the handheld mixer.
  • Transfer frosting to a piping bag or a sandwich bag (push frosting to the bottom of the bag, seal out air, snip off small corner of bag). Squeeze frosting onto cupcakes in a swirling motion starting from the outside. Smooth frosting with on offset spatula if desired. You may not need all of the frosting.
Cookies, Dessert, Holiday Treats, Lactose Free, Recipes

Gingerbread Cookies

December 16, 2024

It’s that time of the year to bake up a batch of these gingerbread cookies for family and friends. I can’t think of another holiday cookie that brings such a big smile to everyone who receives one of these adorable treats. Once baked and cooled, the fun begins with decorating the gingerbread cookies.

In preparation of making these cookies:

*Check the freshness of your spices especially those that you only use occasionally.

*Meringue powder is the way to go when icing the cookies. Here on Maui they sell Wilton’s brand at Walmart and Safeway.

*Having a small squeeze bottle to decorate the cookies is very useful. It will allow you to draw fine lines and fill in small areas on the cookies.

*Use currants (smaller than raisins) for the eyes. Or skip this and use a drop of icing instead.

*Allow icing to dry thoroughly then package the cookies and freeze for optimal freshness if making days in advance.

Mele Kalikimaka!

Chocolate, Cookies, Dessert, Recipes

Crispy Peanut Butter Chocolate Chip Cookies

November 3, 2024

These peanut butter chocolate chip cookies bake up golden brown and delightfully crispy. The perfect balance of peanut butter and melty chocolate makes these cookies irresistible.

A few simple ingredients will have you have you on your way to some of the best homemade cookies.

You can add extra chocolate chips and crunchy honey roasted peanuts to make these extra decadent and snazzy looking. Add them as soon as the cookies emerge from the oven. Or simply leave them unadorned, plain and simple for that classic peanut butter cookie look.

These are delicious once they cool off a bit and the chocolate has time to set. They keep well in the freezer where they are close at hand for those sudden cookie cravings.

Crispy Peanut Butter Chocolate Chip Cookies
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Crispy Peanut Butter Chocolate Chip Cookies

Recipe by Kiyo
Servings

24

servings

Recipe adapted from Sally’s Baking Edition blog

Ingredients

  • 1 1/4 cups (156g) all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine sea salt

  • 1/2 cup (113g) Earth Balance Buttery Sticks or unsalted butter, at room temperature

  • 1/2 cup (100g) granulated sugar

  • 1/4 cup + 2 tablespoons (75g) packed light brown sugar

  • 1 large egg, room temperature

  • 1 cup (250g) creamy peanut butter such as Skippy or Jif

  • 1 teaspoon vanilla extract

  • 1 cup (180g) semi-sweet chocolate chips

  • 1/2 cup (50g) granulated sugar for rolling (optional)

  • Semi-sweet chocolate chips, white chocolate chips, honey roasted peanuts split in half (optional for decorating)

Directions

  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  • Using a hand mixer cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on medium high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add peanut butter and vanilla, then beat on medium high until combined.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in chocolate chips. The dough will be thick and soft. Cover and chill the dough in the refrigerator for 2 hours or up to 2 days. If chilling longer than a few hours, allow the dough to sit out at room temperature for 30 minutes before rolling and baking as the dough will be quite firm and the cookies may not spread.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Scoop dough and roll into 24 balls (about 38g each for 3-inch cookies). Roll balls in 1/4 cup granulated sugar (optional). Place 12 balls on each cookie sheet. Flatten each dough ball with the bottom of a bowl or use a fork to make a crosshatch pattern.
  • Bake one sheet at a time for 16-17 minutes or until nicely browned. It may take up to 18 minutes depending on your oven. These cookies turn out crispy. If you prefer a softer center, bake until the edges are lightly browned, about 14 minutes.
  • As soon as the cookies are done baking, press in a few extra chocolate chips and/or peanuts while the cookies are still warm and a bit soft (optional). Let cool on the cookie sheet for 10 minutes then transfer to a wire rack and cool completely.

Notes

  • This recipe makes 2 dozen 3-inch cookies. Double the recipe for larger cookies, up to 60 grams each.
Cakes, Chocolate, Dessert, Japanese, Lactose Free, Recipes

Mochi Cakes

August 30, 2024

These are by far the best butter mochi cakes that anyone can make at home. They bake up into gorgeous little rounds of deliciousness. The crispy and chewy edges of the mochi cakes are irresistible. Butter mochi is one of the most beloved desserts here in Hawaii. Whether you’re heading to a potluck or just cooking for your family, everyone’s eyes will be on dessert. Its signature chewy yet soft texture and not too sweet flavor are the perfect combination. These delightful mochi cupcakes are so easy to make, perfect to pack up for snacks and picnics, and they freeze well.

This recipe is very versatile. Make it plain or jazz it up with some coconut flakes, sesame seeds, or chocolate. These additional ingredients make the cakes both charming and distinctive. On a sad note, I recently read that Koda Farms will be closing their business due to rising costs which proved to be overwhelming. They have been everyone’s favorite mochiko flour for nearly 100 years. It was bad news for many of us who have treasured their quality mochiko flour and organic rice. Cheers to Koda Farms for providing their customers with the very best products for so many years.

You can make this recipe in a cake pan, but using a muffin tin proved to be the way to go. There’s no need to cut individual pieces when serving and the presentation is quite stunning. Most importantly, you get that crispy, chewy, very desirable texture in every bite.

Just for fun, I divided the recipe in half and made some flavored with cocoa powder. This created a few extra dishes and involved weighing ingredients with a scale. Next time I will make two separate batches, because you can never have too many mochi cakes!

Keep in mind it is perfectly normal for these chewy little treats to be flat or a bit sunken on the top and not domed like cupcakes or muffins.

The edges bake up golden brown and crispy. The sugar coated sides add such a nice texture with just a hint of sweetness. Don’t skip the sugar coated pan.

Just one word. Yum!

Mochi Cakes
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Mochi Cakes

Recipe by Kiyo
Servings

14

servings

Recipe adapted from Epicurious

Ingredients

  • 6 tablespoons (85g) Miyoko’s unsalted butter or Earth Balance Buttery Sticks for lactose free version (or regular unsalted butter) melted, plus more for the pan

  • 1 1/2 cups (300g) sugar, plus more for the pan

  • 1 (13.5 ounce) can unsweetened coconut milk (or 1 2/3 cups half & half, lactose free or regular)

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon kosher salt

  • 2 cups (254g) mochiko rice flour (preferably Koda Farms brand)

  • 3 tablespoons powdered flavoring of choice (unsweetened cocoa powder, matcha powder, malted milk powder) or 3 tablespoons mochiko rice flour if not using other flavored powder

  • 1 teaspoon baking powder

  • 1/3 cup unsweetened shredded coconut, optional

  • 2 tablespoons black or white (or combination) roasted sesame seeds, optional

Directions

  • Preheat oven to 350 degrees. Butter a standard 12-cup muffin pan, or 9-inch round cake pan, or 8-inch baking pan. Generously coat the pan with sugar, tapping out excess. (Note: If using a muffin pan you will end up with a bit of extra batter. I used a small 4×6-inch baking dish for this. You may also fill two extra muffin pan cavities for a total of 14 mochi cakes).
  • Place 1 1/2 cups sugar and 6 tablespoons melted butter in a large bowl. If using coconut milk, shake the can vigorously before opening it. If the coconut milk is lumpy, whisk it in a small pan over medium heat until smooth. Whisk coconut milk into sugar mixture. If using half & half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
  • In a medium bowl, whisk mochiko rice flour, 3 tablespoons powdered flavoring of your choice or 3 additional tablespoons of mochiko rice flour and baking powder. Whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds if using.
  • Bake until edges are lightly browned, tops begin to crack and cake springs back when gently pressed, about 40-45 minutes if using a muffin tin or 55-65 minutes for cake pans (oven temperatures vary, check at the earlier time given). Cakes should be nicely browned around the edges. Transfer pan to a wire rack and let cakes cool in pan for 10 minutes. Run a plastic knife around the rims of cakes and remove to a wire rack to cool completely. If using a cake pan, run plastic knife around perimeter pan, place plate over top and invert onto plate. Place wire rack over cake and invert onto rack, cake will be right side up. Serve once completely cooled.

Notes

  • Optional: You may add a teaspoon of ground cinnamon or 1/2 teaspoon of cardamom or turmeric to your batter if making plain mochi cakes. Whisk into rice flour in step #3.
  • Cakes can be frozen for 3 months. Microwave for a few seconds to soften slightly before serving. Or defrost overnight in the refrigerator.
Cakes, Dessert, Fruit, Lactose Free, Recipes, Summertime Meal

Strawberry Cheesecake Bars

June 14, 2024

These darling strawberry cheesecake bars are perfect for a light dessert on a summer evening. Fresh strawberries along with sugar and sour cream make up the topping for this not too sweet yet satisfying dessert. This is an easy recipe that anyone can make at home with a few basic ingredients. The one thing to keep in mind is the cheesecake needs to set in the refrigerator for a minimum of 4 hours before serving, so plan ahead. It is sure to be a showstopper at your next gathering.

The graham cracker crust couldn’t be easier to make. Flour, butter, sugar, and graham crackers are blitzed in the food processor before being pressed into the pan and baked.

I made half the recipe for a small get together. The full recipe is posted below.

The filling is very easy to prepare. The food processor does all the work.

To add an extra boost of strawberry flavor, I used my spice grinder to make strawberry powder with freeze-dried strawberries I bought at Target (some stores sell the powdered form). The strawberry powder adds a fruity punch to the topping.

The gorgeous strawberry flecked topping makes the most dreamy dessert for any occasion.

Strawberry Cheesecake Bars
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Strawberry Cheesecake Bars

Recipe by Kiyo
Servings

24

servings

7/09/24: Updated weight of graham crackers to 136g
Recipe adapted from Cook’s Country

Ingredients

  • Crust

  • 9 whole graham crackers (136g), broken into pieces

  • 1/2 cup (99g) granulated sugar

  • 3/4 cup (106g) all-purpose flour

  • 1/8 teaspoon salt or 1/4 teaspoon if using unsalted butter

  • 8 tablespoons Earth Balance Buttery Sticks or regular unsalted butter, melted

  • Filling

  • 1 1/2 pounds (680g) cream cheese (does not need to soften before using)

  • 1 cup (198g) granulated sugar

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • Topping

  • 6 ounces (170g) strawberries hulled (about 1 heaping cup), plus 5 hulled strawberries for garnish

  • 1/2 cup (99g) plus 1 teaspoon granulated sugar

  • 2 cups sour cream

  • 2 tablespoons pulverized freeze-dried strawberries, optional

Directions

  • Adjust oven rack to middle position and heat to 300 degrees. Make foil sling for 13×9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13-inches wide and second sheet should be 9-inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
  • For the crust: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted Buttery Sticks or unsalted butter and pulse until crumbs are evenly moistened, about 10 pulses. Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 15-20 minutes. Let cool completely.
  • For the filling: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is gently shaken, about 45 minutes.
  • For the topping: While filling is baking, in clean, dry processor bowl, process 6 ounces (170g) strawberries and 1/2 cup (99g) sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl along with pulverized freeze-dried strawberries (if using) until combined. Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return to oven and bake until topping is just set, about 15 minutes. Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. When ready to serve, slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhand, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

Notes

  • Look for strawberries that are firm but ripe with a fragrant fruity scent. Locally grown strawberries are usually the freshest option.
  • Cheesecake bars can be frozen for up to 3 months in an airtight container. Defrost in refrigerator overnight.
Bread, Breakfast, Cakes, Dessert, Fruit, Lactose Free, Recipes

Double Chocolate Banana Bread

April 1, 2024

Everyone loves homemade banana bread. Here’s a delicious version that includes lots of melty chocolate in every bite. America’s Test Kitchen came up with this genius recipe that’s packed with two cups of mashed bananas. It includes cocoa powder and chopped chocolate, hence the name Double Chocolate Banana Bread. And what a treat it is.

If you can find Apple bananas (Manzano) choose them over the common Cavendish bananas. Apple bananas have a sweet and slightly tangy flavor that is far superior to the Cavendish bananas that are commonly found in markets.

This loaf has an ultra-delicious banana flavor thanks to the two cups of mashed bananas in the recipe.

Chopped chocolate transforms this banana bread into something sublime with its melty little pockets of chocolate.

There is a lot of batter for just one loaf pan. I was a bit worried when I peeked through the oven door and saw the batter had risen well over the top rim of the pan. It did not overflow but it was comforting to know there was a baking sheet under the pan just in case. The bread did relax a bit as it baked which was a big relief.

The cake emerges from the oven with the scent of bananas and chocolate and with a splendid crackly sugar topping. The chocolate makes this loaf extra fancy and decadent. It’s the perfect sweet snack for any occasion.

Double Chocolate Banana Bread
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Double Chocolate Banana Bread

Recipe by KiyoCourse: Recipes
Servings

10

servings

Adapted from America’s Test Kitchen

Ingredients

  • 1 1/4 cups (6 1/4 ounces/177g) all-purpose flour

  • 1/4 cup (3/4 ounce/21g) Dutch-processed cocoa powder

  • 1 1/4 teaspoons baking soda

  • 3/4 teaspoon table salt

  • 2 cups mashed very ripe bananas (about 7 Apple bananas or 4 large bananas)

  • 1 cup packed (7 ounces/198g) dark brown sugar

  • 10 tablespoons Miyoko’s vegan butter or regular unsalted butter

  • 2 large eggs

  • 1 bar (4 ounces/113g) bittersweet chocolate, chopped

  • 2 tablespoons Demerara sugar (recommended for a gorgeous crackly topping) or granulated sugar

Directions

  • Adjust oven rack to middle position and heat oven to 350 degrees. Spray an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray. You may also use a 9×5-inch loaf pan.
  • Whisk flour, cocoa, baking soda, and salt together in a bowl. Whisk bananas, brown sugar, melted butter, and eggs in a large bowl until thoroughly combined. Add flour mixture to banana mixture and whisk gently until just combined (batter will be lumpy). Fold in chopped chocolate.
  • Place prepared pan on a small rimmed baking sheet. Transfer batter to prepared pan. Bake for 8 minutes then sprinkle demerara or granulated sugar over the top. (You may sprinkle the sugar over the batter before baking but I found that it can be absorbed by the wet batter and will not be as noticeable once the loaf has baked, especially when using granulated sugar). Bake until a toothpick inserted in the center comes out clean, about 60 minutes longer (total baking time is approximately 70 minutes).
  • Let bread cool in pan on a wire rack for 30 minutes. Tilt pan and gently remove the bread. Let bread continue to cool on the wire rack for at least 30 minutes longer. Serve warm or at room temperature.

Notes

  • This is a big loaf. The cake will rise well over the top rim of the loaf pan while baking. I followed the directions and placed a rimmed baking sheet under the loaf pan just in case, however, the bread did not overflow. If you don’t have an 8 1/2 x 4 1/2-inch pan use a 9×5-inch pan.
  • You may freeze the bread for a couple of months. Slice and serve at room temperature.
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