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Breakfast Burger w/ Sweet Potato Waffle Buns+Apple & Cheese Bun Burger

29 Aug

Yes, another competition. A burger one. But this girl doesn’t eat real burgers much, so in order to participate, I made a couple of unique “burgers”.

No burger was actually involved. Haha, I’m not sure if that totally defeats the burger name, but I seem to think not.

One was a breakfast burger, made with waffle buns and egg. And guess what came with the breakfast burger? French toast fries!. The other burger used apple “grilled cheese” buns with a chicken burger. Have you ever had apples and cheese together? It’s a great mix!

Very interesting combinations, and very delicious outcomes. If you want a healthy yet fun spin to the typical burger, these are surely ones to try!


Breakfast Waffle Burger with French Toast Fries

1/2 cup oat four
1/2 cup egg whites
1/4 cup sweet potato, cooked and mashed
1/2 tsp sea salt+baking powder
1 packet stevia

1 egg, cooed on stove
2 slices of avocado
2 baby tomatoes

French Toast Fries
-1 slice Ezekiel bread
-1/4 cup egg whites
-1/4 cup almond milk
-1T honey or stevia

Directions: Combine all waffle ingredients and cook in waffle maker until browned. Place cooked egg, avocado, and tomato slices on 1/4 of the big waffle. Place another 1/4 on top. Save other half of waffle for another day! Cut bread into 4 slices. Combine milk, egg white, and honey in shallow bowl. Soak slices of bread in mixture and cook in pan on stove until all sides are browned and crispy. Serve with burger.


Apple Grilled Cheese Burger

-chicken/turkey burger, cooked
-red onion slices
-1 dried fig, sliced
-spinach leaves

For Buns:
-4 slices of thick apple
-1/4 cup cottage cheese
-1/4 shredded cheddar cheese

Directions: Mix 2T each of cottage cheese and cheddar cheese together. Place between two apple slices. Repeat with other 2T and 2 apple slices. Place in pan on stove on medium high heat until cheese is melted on the inside of the “grilled cheese”. Place on “grilled cheese on plate, place burger, fig, spinach, and red onion on it, and top with other “grilled cheese”.

Raw Chocolate Tart with Fudgy Mousse Filling

16 Aug

This is made with a secret ingredient.An ingredient that you might not suspect would be in a dessert. But it is. And it was what made this recipe so absolutely delicious!

Because of my last post you may have guessed, but the answer is yes it’s avocados!

If avocados are “The World’s Most Perfect Food”, than why not attempt to incorporate it in things other than your typical guacamole!

Avocados are a perfect summer ingredient for foods as they hard high in fiber and healthy fats that keep you satisfied and slim. Like you can see here, they are perfect not only for savory dishes, but sweet! Why use full fat cream in a dessert when you can use an ingredient that will give you the exact same texture, yet filled with only healthy fats?!

Using avocados as the main ingredient for this tart filling offered such a fudgy, decadent, chocolate flavor. This recipe is completely raw, which makes it simple to create with no cooking time, and also keeps all the healthy nutrients in the ingredients instead of baking them all away! You taste what would seem like a full fat chocolate fudge, yet are actually eating a healthy-fat-filled dessert that offers so many benefits to your health. Some people think avocados are bad because of being high in fat, but that is far from the truth. Just viewing the benefits below this recipe will prove that :)

How is your favorite way to use avocados?? I would have said the typical guacamole, or simply just sliced with sea salt a week ago, but after getting creative in the kitchen, I’ve realized the sky is the limit in using avocados!

Did I mention, the filling for this tart can also be eaten on its own as a rich mousse, which is absolutely incredible!


Raw Chocolate Tart with a Fudge Mousse Filling

Serving: 4 mini tarts

Raw Chocolate Tart:
-1 cup Almonds
-1/2 cup Unsweetened Shredded Coconut
-6 dates
-3 tablespoons Unsweetened Cocoa Powder
-2 tablespoons Raw Honey
-1 tablespoon Coconut Oil
-Dash of Sea Salt

Fudge Mousse Filling
-1 cup Avocado (about 1/1.5 large avocados)
-3/4 cup Unsweetened Cocoa Powder
-1/4 cup Raw Honey + 1/4 cup Baking Stevia
-1 tsp Vanilla Extract
-1 tsp Instant Coffee

Directions: Place all Tart ingredients into Food Processor and Blend until a crumbly dough forms. Using mini tart pans,, place a handful of dough into the bottom of each ramekin (makes 4), and press up the sides (make sure to leave a thick enough bottom). Freeze for at least 20 minutes. Blend all Filling ingredients in a high speed blender or food processor until smooth. Fill mini tarts with filling, and place in freezer for about 10 minutes. Serve cold.

Avocado Benefits:

1) Filled with Monounsaturated Fats: types of fats that help control triglycerides in the bloodstream, lower blood cholesterol and control diabetes.

2) By adding avocado to certain foods, you can improve your absorption of nutrients

3) Provides all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, the body readily absorbs avocado protein because avocados also contain fiber.

4) Pack with Folate:  a water-soluble B vitamin that promotes healthy cell and tissue development. According to the National Institute of Health’s Office of Dietary Supplements, “This is especially important during periods of rapid cell division and growth such as infancy and pregnancy. Folate is also essential for metabolism of homocysteine and helps maintain normal levels of this amino acid.”

5) Contains Lutein: a carotenoid that protects against cataracts and certain types of cancer, and reduces the risk of muscular degeneration, the leading cause of blindness in adults 65 years of age and older. Avocados contain 3 or more times as much lutein as found in other common vegetables and fruits.

6) Rich in Oleic acid and Potassium — Both of these nutrients also help in lowering cholesterol and reducing the risk of high blood pressure.

7) Good source of fiber

“I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.”

PB & Honey HoneyComb Pancakes

14 Jul

Who said kids are the only ones allowed to play with their food?

I’m not sure about you, but one of the best combinations I can think of growing up that I am still not sick of, is peanut butter and honey toast. If you haven’t tried it, please do. When thinking of what pancake flavor I wanted to make next, I looked over to my little honeycomb honey jar I keep out on the counter, and right then I knew. I needed to recreate this peanut butter and honey flavor in a pancake!

Since incorporating some sweetener back into my life after my sugar detox, I have gone to raw honey. It is delicious, and so healthy for you. Unlike processed honey, it contains many vital nutrients and antioxidants that aren’t killed from the heat that the typical honey undergoes. So, that is what went into these babies!

But that’s when things got creative. See, I didn’t just want to make regular pancakes. After see that cute little honeycomb jar of mine, I ran with the idea. I was going to shape my pancakes like a beehive. And what better way to finish off this creation then to add a couple of little bees as well to the dish?

The result was the cutest stack of pancake that I ever had seen! Unfortunately, they didn’t stick around too long to admire as my mom and I devoured them very quickly.

And guess what? These are competition WINNERS. Just today I found out that the creative pancake competition I entered these cute little pancakes in, WON!!

The lovely taste of peanut butter and honey, the cute creativity that is so fun and pleasing to the eye, and the healthy aspect of it all..why not make them?!

Made with peanut flour and raw unprocessed bran, natural protein powder, and  coconut flour, these pancakes are filled with protein and fiber! For one serving (makes two here), there is 11 grams of fiber and 30 grams of protein!

I usually do not provide nutritional information as I do not count, but this recipe was featured on a site that does count, so the information will be below the picture!


PB&Honey Honeycomb Pancakes

For cakes:
-1/4 cup each: peanut flour, raw bran, natural protein powder, coconut flour
-1/2 cup egg whites
-1/2 cup almond milk
 -1T honey
-1tsp baking powder

For PB Honey Sauce:
-1T natural pb
-2T peanut flour
-1T honey
-2T almond milk
-2T Greek yogurt
-1tsp vanilla extract

Directions: Combine all pancake ingredients together. Cook in hot pan on stove ( this is where you have to perfect your “moon” shaped pancake making). Make half moon shaped pancakes and half normal circles. Blend all sauce ingredients together. Stack pancakes as seen in picture, reserving one pancake for cutting “bees” out of. Top “honeycomb” with sauce. Cut out bee shapes in leftover cake. Submerge in sauce. Use cacao nibs and cut raisins for decorations. Enjoy!

Nutritional Content

Servings: 2
Calories: 282
Total Fat: 9
Total Carbohydrates: 25
Dietary Fiber: 11.5
Sugars: 5
Protein: 30.5

Raw Honey Benefits
1) Alkaline-forming food that contains natural vitamins, enzymes, and powerful antioxidants
2)Anti-viral, anti-bacterial, and anti-fingal properties
3)Promotes body and digestive health
4)Strengthens immune system
5)Eliminates allergies
6)Excellent remedy for skin wounds and infections
7)Stabilizes blood pressure
8)Relieves pain
9)Calm nerves


Mint Chocolate Chip Cookie Cake

14 Apr

Okay, so I cheated with this one. Not necessarily a homemade recipe this time. But I’d like to think I made it my own by adding in certain things:)

Are you a big mint fan? York Patties. Mint Chocolate Chip Ice Cream. Shamrock Shakes. Well this is for you!

It was my boyfriend’s birthday and I was trying to think of what to make him. He loves Mint. He loves Chocolate Chip Cookies. So what did I come up with? Chocolate chip cookie cake!

But I was a little too lazy and short on time to make homemade dough. So I went the easy way out :)

This is made with store bought dough. Yet..special ingredients added it! So I guess I can still call it my own:)


Mint Chocolate Chip Cookie Cake
-1 pouch of sugar cookie mix
-ingredients on back of pouch for cookies
-1 bag of mint and dark chocolate chip
-1 tsp mint extract
-Optional: green food coloring
Directions: Preheat oven according to back of mix. Made sugar cookie dough as instructed on back of mix. Add in extract and chips. Add green food coloring in for a fun effect if desired. Cook according to back of mix for cookies, or make in a round pan for a cake!


Here’s another time I made this recipe but added green food coloring and made as cookies instead! So fun for the holidays especially:)

My “Ultimate Burger” Cooking Class

6 Apr

This past Thursday I got to teach another cooking class at my university! This week’s theme was the “ultimate burger”. I don’t cook meat too often, so I experimented the week before just to test out different burger possibilities:)

Me and the other leaders in our culinary club came up with some awesome options for them to make! We created a mushroom and blue cheese stuffed burger, a Thai style one with sauteed pineapple and a sweet tangy sauce, a normal cheeseburger with onions, mushrooms, and cheese, and many more! But by far the most unique one that we did a demo for in the beginning was the “Elvis burger”! It was stuffed with cheese, and then had peanut butter and caramelized bananas on top! Weird right?! It was..well as you know my desire for healthy foods, it wasn’t the biggest hit for me. But many actually liked it! Haha.

But when given the choice as to what to make for themselves, most chose the mushroom and blue cheese burger :)

It was so much fun to teach them how to mold the patty, test the burger to know when it’s cooked enough, and assemble everything. And as always, it was great experience for me too. Here’s a collage with some of the different burger choices and all the students cooking!

photo 1


Mushroom and Blue Cheese
-about 5 mushrooms, diced small
-1 oz. blue cheese
-1/4 pound ground beef
-garlic salt, salt, pepper
Directions: Sauté mushrooms on stove. Make two very thin patties of meat. On one, place mushrooms and blue cheese. Put other patty on top and pinch sides together to make one patty. Season with salts and pepper generously on both sides. Cook on stove in a little bit of olive oil. Press in center with finger to test doneness. Shouldn’t be too firm, about the feeling of the palm of your hand :)

Thai Burger
-Pineapple slice
-ground beef
-optional: cheese
-Sauce ingredients: mayo, Hoisen sauce, peanut butter, brown sugar, touch of salt.
Directions: Saute pineapple and onions separately. Make burger normally, or stuff with cheese as instructed with the burgers above. Top with sauteed pineapple and onions. Combine all sauce ingredients to get taste of you’re liking (mostly mayo with about a T of each other). Spread sauce on both sides of bun, assemble burger.

Elvis Burger
-1/2 banana
-peanut butter
-cheddar cheese
-ground beef
Directions: Stuff patty with cheese as instructed above. Sauté banana slices in pan on stove. Cook burger as normal. Top with sauteed bananas, spread peanut butter on bun, enjoy!

Chocolate Chip Cookie Dough Dip

13 Mar

Warning: This may not be the healthiest of the recipes (or even remotely healthy), but you will surely NOT regret making it.

       I rarely make full fat, full sugar, basically full everything recipes, because, well that’s what I love to do..Take recipes like those, and make a healthy alternative! (I have been experimenting with a healthy variation which I’ll post when perfected) But this was for a special occasion, one of my best friend’s birthday, and I decided to go for the real thing:) And you have to live a little sometimes anyways!

So for now, I leave you with something that is so creamy and filled with that delicious taste of freshly baked chocolate chip cookies: my chocolate chip cookie dip. ( inspired by Taste of Home’s recipe, but varied). Dip in some delicious graham crackers, pretzels, animal crackers..or even just dip that spoon of yours in! I promise I won’t judge (:

photo 1

Chocolate Chip Cookie Dip
-1 8 oz package cream cheese
-1/2 cup butter
-1 cup powdered sugar
-1/4 oat flour (or any flour will do!)
-2 T molasses or 1/4 cup brown sugar
-1 tsp vanilla extract
-1 tsp butter extract
– 1 cup mini chocolate chips
-Dipper options: graham crackers, animal crackers, pretzels, apple slices, or just eat with a spoon!

Directions: Cream together butter and sugar in food processor. Add in all the other ingredients except chips and combine until evenly mixed. Stir in chocolate chips. Serve with your choice of side for dipping!