By Jocelyn Chui
Carrot cake waffle
When breakfast meets dessert, the day seems to be brighter. This carrot cake waffle combines the best of both worlds and it is no more complicated than your regular waffle making routine. It may arguably be healthier than the regular waffle with the added dietary fibers and vitamin A from the carrot. Just go easy on the condiments to avoid from entering the usual food coma after brunch.
Ingredients:
¾ cup shredded carrot
¾ cup raisin
1 egg
1 teaspoon vanilla extract
¾ cup baking powder
¾ cup wheat flour
1/8 teaspoon baking soda
1 teaspoon cinnamon
¾ cup almond milk (can be replaced with milk)
1/2 tablespoon melted coconut oil
1 tablespoon brown sugar or maple syrup
Instructions:
- Mix all dry ingredient
- Add wet ingredients with shredded carrot and raisins being last. May need to add one or two tablespoons of almond milk if the batter is too thick
- Set waffle iron on high
- Cook until the outside is crisp and golden
- Serve with maple syrup, cream cheese, and condensed milk of your choice
Marble Pumpkin Cheesecake
Looking for a recipe to impress your guests at thanksgiving dinner with a unique dessert option? This marble pumpkin cheesecake will definitely end everyone’s night on a good note.
The whole process including refrigerating will take up to four hours so plan ahead if you are making it on Thanksgiving Day. My husband and I made the mistake of trying the cheesecake without letting it cool off completely—almost got us thinking that this recipe was a failure.
It turns out this recipe is one of the best pumpkin dessert we have ever made!
Ingredients:
For the crust
1 ¼ cup graham crackers
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ cup melted butter
Pumpkin cream cheese filling
2 packs of 8 ounce low fat cream cheese
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 tablespoon heavy cream
1 cup pumpkin puree
1 teaspoon cinnamon
Instructions:
- Heat oven to 375F
- Crust graham crackers and mix with spices
- Add melted butter and mix well
- Press graham crackers mixture at the bottom and side of a cake pan or pie pan
- Refrigerate for 5 to 10 minutes
- Mix cream cheese with 1/3 cup of sugar
- Add egg and mix again
- Put aside 2/3 cup of the mixture
- Add pumpkin puree, cinnamon, brown sugar to the rest of the mixture
- Pour mixture into the baking pan
- Add drops onto the surface
- Use knife to create marble pattern
- Bake for 25 minutes
- Let it cook in the oven with the door open for one hour. This allows the cheesecake to cool down slowly without cracking the top of the cheesecake
- Refrigerate for 2-3 hours before serving