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Walnut-Pesto Crusted Salmon

6 Jun


3 cups fresh basil leaves

1/2 cup walnuts

2 large garlic cloves

1/3 cup steamed broccoli

1 + 1/2 tablespoon lemon juice

1 + 1/2 tablespoon olive oil

1 tablespoon vinegar (white or champagne)

salt to taste

BeFunky_IMG_3717.jpgPut everything in a food processor and process away! I like it chunky because you can really taste the walnuts when it’s that way but it’s up to you how creamy or chunky you want it to be.

Simply spread about 2 tablespoons of it on your salmon and bake it in a preheated oven at 375 °F for 12 minutes. I served it with sweet potato, roasted red peppers, and steamed broccoli.


Baked Pumpkin Pie Spice Donuts

21 Mar

BeFunky_IMG_2567.jpgSo this is one of those recipes I found online, tried, and realized its a masterpiece I should be making every week. Regular donuts are packed with sugar and they’re fried; literally everything that’s bad for you. Baked donuts are more like little cakes, they’re not packed with sugar and they are not that bad for you. I follow the recipe on this link:  and let me tell you they come out incredible every time. If you’ve never seen a donut pan, this is what it looks like:BeFunky_IMG_2843.jpg


Definitely get one, it’s so much easier to make donuts with it. I’m considering getting a mini donut pan. Yes, yes they also have mini donut pans which are super cute. Make sure you grease them before pouring the batter and you’re golden. I am copy pasting the recipe on the link above just in case you’re lazy and don’t feel like going to another website to look at the recipe. Just know that all the credit goes to whoever posted this recipe on Tasty Kitchen 🙂



  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ⅓ cups Granulated Sugar
  • 1-½ teaspoon Pumpkin Pie Spice
  • 2 Tablespoons Cold Unsalted Butter, Sliced
  • 1 whole Egg, Gently Beaten
  • ¼ cups Plain Yogurt
  • ¼ cups Scalded Milk
  • Powdered Sugar (for Sprinkling)

Quick note: Instead of just powdered sugar I used powdered sugar mixed with pumpkin pie spice. It gives it a great kick!


Preheat the oven to 350F.

In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, sugar and pumpkin pie spice). Now, cut in the cold butter, working with your hands to incorporate everything until the mixture feels like sand.

Pour in the egg, yogurt and milk and stir to combine. Be careful not to over-mix!

Pipe into a doughnut pan and bake for fifteen minutes, or until springy.

Once out of the oven, sift powdered sugar over the tops and enjoy.




Cake Balls

28 Feb

BeFunky_IMG_2390I know I know I know it’s been 2 months and I haven’t posted anything. My parents’ friends are already disappointed in me. I know you’ve been waiting patiently for a new recipe every week and it didn’t come, who knows maybe you killed yourself because of it already. I’m sorry if I made you commit suicide. I know it’s hard to live without my recipes. But lets not talk about my laziness anymore and let’s talk about cake balls!

I love cake. It’s the best thing in the world but guess what? Everyone on pinterest has a point, there is one thing that’s better than cake; Cake Balls! Ok I don’t think I can write cake balls! without an exclamation point after it. Making them takes a little longer than just cake. By a little I mean about a day longer. Well maybe not that much, it’s all up to you. The reason it takes long is because you need some time to let the cake balls get firm in the fridge or the freezer before you coat them with chocolate. So it depends on how fast you can make balls and how long you want to let them get firm. If you’re like and you eat a ball or two (or ten) while making them it might take you even longer.

I didn’t bake the cake from scratch. It was a mix I got a while ago. A ‘date bread’ mix. You can also use any cake or bread mix you got. I followed the instructions on the box but also added candied orange peels (cut in really small cubes) and red food coloring cause I wanted them to look pink when you bite into them through the chocolate. BeFunky_IMG_2379

Once the cake was baked I let it cool before crumbling the whole thing. Then I mixed the crumbs with half a container of cream cheese frosting. I hope Callie decides not to read this one; she hates cream cheese frosting although she looked pretty happy with them when she was eating. Probably because I didn’t tell her what was exactly in it! Some recipes use the whole container but you really don’t need to; all you need is to turn the crumbs into a dough that will be just sticky enough to form balls.BeFunky_IMG_2382

You put all the balls in the fridge overnight if you have the time, if not freezer is a great option. Just make sure they will keep their shape when dipped into a hot melted chocolate. Which brings me to the next step; melting the chocolate. I used 72% dark chocolate, it complemented the very sweet cake perfectly so I recommend using the darkest chocolate you have! I melted the chocolate in a medal bowl over boiling water on the stove. BeFunky_IMG_2383

Take the cake balls out of the fridge three at a time and cover them with the melted chocolate. Use a fork to gently take the balls out (without pricking them!) and then get rid of the excess chocolate by dabbing the fork to one side of the bowl. Put them in the fridge again so it will get harden. You can decorate them however you want. I made some colorful granulated sugar by just adding a teeny bit of food color. You can use sprinkles, coconut flakes, nuts, anything you want!BeFunky_IMG_2390

Rudolph the Reindeer Cookies

23 Dec


You don’t know what to make for the little ones on Christmas? Eggnog with bourbon might be a little too strong for them? You cant to have some fun as you’re baking batches and batches of cookies for the holidays? Make red nosed reindeer cookies! They’re the cutest little cookies I’ve ever made and the amazing peanut butter taste in every bite makes them even better! I found the recipe online and followed it exactly. They’re easy, and fun, and gorgeous.


1/2 cup unsalted butter (softened)

3/4 cup peanut butter

1/3 cup sugar

1/3 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 plus 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

45 red M&M candies

90 mini semisweet chocolate morsels

Pretzels, broken into 90 1-inch pieces


Heat your oven to 375 °F and cover your baking sheet with parchment paper.


In a large bowl beat together butter, peanut butter, and sugars about medium speed about 2 minutes until they’re creamy.


Add the egg and vanilla extract; beat until combined.


Stir in flour, baking soda, salt and form a dough.


Roll into 1-inch balls and place them on the baking tray. I suggest baking 12 at a time since it is easier to handle when you have to add all the nose, eyes, and antlers to the cookies as soon as you can while they’re still hot.


Bake for 8 minutes. For each cookie immediately place a red M&M as the nose, two mini chocolate morsels as eyes and two pretzel as antlers. Let them cool a little bit if not all the way before serving/storing them.


Double Chocolate Brownie Batter Pancakes

10 Oct

I told you a couple of posts ago that I am obsessed with a blog When I mean obsessed I mean I am obseeeeeessed. Make sure you follow her or at least take a look at her recipes because they are golden. Today after a workout instead of having my classic banana protein shake I had these pancakes and they were absolutely delicious! I substituted some of the things in her recipe. You can go on her blog and find a the original one by searching the name of the recipe. I wanted to use whatever I had in my pantry and fridge so I used whole wheat flour, and apple butter, and almond milk for example, feel free to use all purpose flour or regular milk or applesauce. You know, whatever suits your fancy.


1/4 cup whole wheat flour

1/4 teaspoon baking powder

1 tablespoon cocoa powder

1 tablespoon semi-sweet chocolate chips

1 tablespoon apple butter

1 table spoon canola oil

1 teaspoon vanilla extract

6 tablespoons almond milk

Mix all the dry ingredients, then add all the liquid ingredients. It’s the same as any pancake recipe, you gotta make sure that you don’t over mix the batter.

I usually spray the pan before each pancake. Because the batter wasn’t that much, I made 5 silver dollar pancakes and topped it off with sugar free maple syrup.

The texture is not so much like pancakes, its more like fudge which makes it even better. Especially when they warm, it’s like you’re eating really nice chewy chocolate fudge.

Little Fig Baskets

4 Oct

One of the fruits I miss the most is figs. Nothing I found in the States ever matched what we have in Turkey. You can find bigger and tastier figs any market you go, and its way cheaper. Last week I gave in and bought a box of organic green figs (I can never decide whether I like the green ones or the black ones better). Some of them were very firm so I waited a few days for them to get softer because once they’re soft you can be sure that they’re going to taste sweeter.

I was trying to find a way to turn them into an easy and quick desert, so I came up with this one. I call them baskets because I don’t cut the figs all the way through, instead I leave the bottom attached and open them up like flowers in a tiny bowl. They’re incredibly easy to make, and absolutely delicious.


2 small to medium sized figs (you can use green or black)

1/4 cup cubed oranges

1 tablespoon tahini

1/2 tablespoon molasses

2 tablespoons non-fat plain yogurt


To make the sauce, simply combine the tahini, molasses, and yogurt. Mix it well.

I make two cuts on the figs with the bottoms still holding each quarter, put a few cubes of orange and then divide the sauce on top of them before sprinkling with pistachios.

Chocolate Fudge Bites

5 Sep

I’ve been addicted to a new blog lately, She has great chocolate recipes, and I’ve been dying to try them out. This is such a great recipe, you don’t add any sugar to it since pitted dates are very sweet, and the cocoa powder gives you the delusion that you’re eating chocolate fudge. For real!!


3/4 cup pitted dates

1/3 to 1/2 cup raw pecans

1/2 teaspoon vanilla extract

1/16 teaspoon salt

2 tablespoon cocoa powder

2 tablespoon shredded coconut

I used a food processor to chop and mix everything in. It looked very crumbly when I was done.

So I put it in a big mixing ball and started taking tablespoons of it and pressing it between my palms so make flat rounds of fudge. Beware that it gets really sticky. The good part is you get to lick your hands at the end. These are perfect for chocolate cravings.