Monthly Archives

April 2018

0 In Sweet Treats

White Chocolate Cranberry Cookies

It’s Monday and if you want to kick-start your week with something sweet, my recipe of White Chocolate Cranberry Cookies can help you with that 🙂

On Friday I had cleaned the house and I felt like baking some nice cookies and as one of my favorite cookies are cookies from the store, that are chocolate chip cookies with white chocolate and cranberries I wanted to try to make my own homemade cookies inspired from those cookies.

These turned out to be amazing and so crunchy yummy!

Cookies

White Chocolate Cranberry Cookies
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
 
Servings: 28 Cookies
Author: Jeanette - Take a Sweet Bite
Ingredients
  • 150 grams melt butter
  • 1.4 cups sugar
  • 2 tablespoons dark syrup
  • 1 egg
  • 1 yolk
  • 1.6 cups flour
  • 3/4 teaspoon bicarbonate
  • 1 teaspoon vanilla sugar
  • 0.5 teaspoon salt
  • 0.4 cup white cocolate buttons
  • 0.4 cup dried cranberries
Instructions
  1. Start the oven to 175 Celcius (347 F) and prepare two oven trays with baking sheets.

  2. Whisk sugar, vanilla sugar, syrup, egg and the yolk together. 

  3. Pour in the melted butter who has cooled down a little and add half of the cup with chocolate buttons and cranberries. You want to have a little to put on top later as well.

  4. Take a separate bowl and mix together the flour, bicarbonate, and salt. Then add the flour mixture and whisk everything together to a firm cookie dough. It can be hard to whisk, so I can recommend you to use a spoon or your hands when you add the flour mixture.

  5. Create small e round balls, like in the size 2,5-3 cm in diameter. Then use two fingers and push in the middle of each ball and make each cookie a little flatter. They don't need to be perfectly round in shape 🙂

  6. To add even more goodies, I recommend using the rest of the chocolate buttons and cranberries and add it to each cookie.

  7. Let the cookies bake in the lower section in the oven for about 10-11 minutes. You want them to get like a slight golden color before you take them out.

  8. Let them cool down on the counter before you move them from the oven tray.

I let my cookies stay in the oven for 12 minutes, but I can recommend you to take them out after 10-11 minutes if you want them to be chewier in the middle. They get crunchy around the corners and chewy in the middle. Sooo delicious!

Perfect tea or coffee cookies 🙂

Which cookies are your favorite?

White Chocolate Cranberry Cookies

MAKE SURE TO PIN THIS COOKIE RECIPE TO YOUR RECIPE BOARD

 

17 In Gluten-Free Recipes

Gluten-Free Carrot Cake

Want to start by wishing you a lovely Friday and weekend that we have in front of us 🙂 It was a long time since I baked anything with carrots and I really wanted to do a yummy carrot recipe for you, so what a chock. I have a really delicious gluten-free carrot cake recipe for you today 🙂

Gluten Free Carrot Cake

This amazing gluten-free carrot cake recipe is kind of addicting I must say 🙂  It’s a very soft and moist cake and the best thing is that it isn’t just gluten-free, it also is less sugar in this cake. I wanted to make something for you who may not want or need a huge sugar rush and are looking for something less sweet and that is both gluten-free and with less sugar. So, this carrot cake is perfect!

5 from 5 votes
Gluten-Free Carrot Cake
Author: Jeanette - Take a Sweet Bite
Ingredients
  • 4 eggs
  • 1.2 cups stevia sugar
  • 0.8 cup rapeseed oil
  • 200 grams grated carrots
  • 1 lemon peel
  • 0.5 lemon juice
  • 1 tablespoon baking soda
  • 2 teaspoons vanilla powder
  • 2 teaspoons cinnamon
  • 1.2 cups almond flour
  • 0.2 cup light chocolate buttons
Instructions
  1. Turn on the oven to 180 Celcius (356 F)

  2. Prepare the grated carrots.

  3. Put eggs and stevia sugar in a deep baking bowl and whisk with an electric mixer for about 2 minutes.

  4. Add oil, the grated carrots, lemon peel and lemon juice. Whisk it together a few seconds.

  5. At last add baking powder, vanilla powder, cinnamon and almond flour and whisk it until you have a nice dark cake batter. 

  6. Pour the batter into a pan in the size about 31x20 cm.  Add the chocolate buttons on top and put the pan in middle of the oven. Let the cake bake for 40-45 minutes. NOTE: The time depends on the oven you use!

  7. Let the cake cool down on the counter and then cut the cake into smaller pieces (or bigger if you want :))

Recipe Notes

NOTE: If you want to make it with even less sugar, you can skip the chocolate buttons or you can choose sugar-free chocolate instead.

 Gluten-free recipe

As you may have already figured it out, I still want to mention that you can’t compare this gluten-free and less sugar carrot cake with a classic carrot cake. This is a little different from when you use all-purpose flour and sugar. But these small carrot cake pieces are very addicting 🙂

My youngest daughter wanted the one piece after another and as a mother, it doesn’t feel too bad to give your child a cake like this in the middle of the week. Cause it’s less sugar in them!

CLICK HERE AND PIN THIS GLUTEN-FREE CARROT CAKE RECIPE TO YOUR RECIPE BOARD

Gluten-free & delicious carrot cake