Monthly Archives: February 2014

Say thank you more often

Say thank you more often

Last week I had so much work, that I had to ask help from my friends. I could not believe the feedback I got! I usually never ask for help, as I don’t want to take anyone’s precious time, but I always offer my help to everyone. This time, I understood the importance of asking for help, as I could not have finished the amount of work on time, if it wasn’t for my friends! As soon as I completely finished the work and sent it, I send thank you notes to everyone who helped me.
Of course people will say “Oh, come on! It was nothing!” But always be grateful for their help and always ALWAYS tell them!
I would not have done it without you! Thank you!

Satisfying instant cravings

I was looking for some quick and easy recipe to satisfy my appetite for sweet and junk food, but to make sure it’s not junk! Browsing through the internet is actually daunting sometimes, because there are just so many recipes! During the time I was searching I could have baked an entire cake and eat it! Luckily I didn’t ūüôā After all, I’m sure I would have overload it with sugar. And that was not the point in the first place.¬†

5 Minute espresso walnut brownies | via minimalistbaker

So, after a while, I stumbled upon this awesome website :¬† where I found lots of “express” recipes, that are clean and healthy!

I loved (and made) the 5-minute-espresso-walnut-brownies, only substitute the walnuts with hazelnuts (as that was what I had at home). They are going to be made over and over in the next few weeks and months. 

1. I loved that there is no need for baking!

2. I love that it takes only 5 min to make them

3. Even though it says to put them in the freezer, I LOVE  that you can EAT THEM AT ONCE!

Let me know if you love them too!

Here is the recipe:

Prep time
5 mins
Total time
5 mins
A no bake, fudgy brownie that’s refined sugar-, gluten-, and dairy-free. Rich, moist, dense and full of chocolate espresso flavor.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan
Serves: ~ 20
  • 1.5 cups raw walnuts, divided
  • 1 cup raw unsalted almonds, roughly chopped
  • ‚Ä®2 ‚Äď 2 1/2 cups Medjool or Deglet Nour dates, pitted
  • 3/4 cup cocoa powder OR raw cacao if you have it
  • 1-2 tsp espresso powder or finely ground coffee (depending on preference)
  • pinch sea salt
  1. Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
  2. Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
  4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
  5. Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/2 cup roughly roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
  6. Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.
Serving size: 1 brownie Calories: 173 Fat: 8 g Saturated fat: 0.8 g Carbohydrates: 25 g Sugar: 18 g Sodium: 13 mg Fiber: 5.2 g Protein: 5 g


Have a great day and KEEP SHINING!