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Category: Anti-Inflammatory Recipes

Baked Alaska (Oven Method) Made Easy

Baked Alaska is one of my food dreams I’ve had ever since I started my career in catering after graduating college. And I finally made my own and you can too with just your oven! You don’t need fancy fiery equipment. The easy steps and healthy ice cream cake recipe 🍨is found below.

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baked alaska slice

And I get excited dishing on the Baked Alaska dish! 🎂

It was served on a dish in hotel events I worked hard in.

And I had been thinking about it, but didn’t try one until two decades later. 💭

…Can you imagine!? My mind and stomach never forgot and when I tried my FIRST ever celebration for my birthday at the swanky DBGB DC restaurant.

…Say that 10 times! I don’t think I can… but I think I can eat it 10 times. 😊‼️

My memorable Baked Alaska experience that became experience-sss did not disappoint.

…So I was inspired to make my own. I mean… what’s better than cake and ice cream, I scream! 😀

baked Alaska in the freezer before going in the oven. How dramatic!
The freezing before the oven broiling… how dramatic! 🎂

Because when you look at this cake as an ice cream cake, it makes it so much less intimidating.

And I can tell you, it’s much easier than you may overthink like I did.

If you’ve worked with meringues, you’ll be golden… as in golden brown flecks on the meringue.

The bombe effect may be a little more effort, but you can make the ice cream cake part and then decide if you want the fireworks. 🎆

And this recipe is Baked Alaska in the oven.

If you were like me on my first Baked Alaska bake, you may have wondered how the ice cream didn’t melt…

A-ha! I figured out why…

The magical oven 🪄 doesn’t melt ice cream that is sooo cold (as has been in the coldest back part of the freezer for hours). Something to do with 32°F melting points and not reaching that limit… but scoring baked (Alaska) points.

…And btw, the dessert is named after the purchase of Alaska in case you’re wondering.

That was a celebratory reason to have cake. As much as end of summer, new season, or a birthday is. 🎂

And for your Baked Alaska, you can start with a boxed cake… but I think you’ll find baking a homemade chocolate cake easy and simple for your first one.

You can try a healthy chocolate cake with eggs or healthy chocolate cake with no eggs recipe.

You can even use a NO-BAKE rainbow cake that’s called a rainbow cookie… you decide!

And for ice cream, you can use store bought ice cream or make your own ice cream that’s so easy to make…

You can make the ice cream dairy free with coconut cream. You can even make this a Neapolitan (strawberry, vanilla, chocolate ice cream trio)… up to you! Or add a soft serve ice cream.

With cake and ice cream prepared, you’re ready for the meringue.

So here we go with the steps.

First off, grab a big bowl like one you would put a big salad in. It won’t be baked but it will need to be freezer safe. Be sure to clear enough space in your freezer for your Baked Alaska dessert.

Add a plastic wrap layer to line the inside of the bowl. I use a stainless steel round bowl. Those were the kinds I saw in hotel and restaurant kitchens I worked in, so I know they work well.

Or you could use a glass Pyrex or freezer safe one as all glass are not created equal. And some could break in the freezer. But then that’s why I used stainless steel.

Then make your meringue and add a layer to the plastic lined bowl. You actually don’t need to freeze your meringues at all. But for a better effect, you can freeze for a few minutes.

Another tip is to make your meringues and ice cream ahead of time. That’s the planner tip to do less in one swoop. That way you can enjoy the assembling on the day you want to enjoy your Baked Alaska (aka baking day or Alaska baking day!).

This is a great dessert to celebrate holidays, change of seasons, and flavors that are calling you like cinnamon and/or a healthy chocolate cake made with coconut oil that was on my mind. You get the picture! 😁

baked alaska cinnamon ice cream on chocolate cake.

Flavors like chocolate, coffee, vanilla, Neapolitan trio, or cinnamon (my fave 🍥) always WOW 🤩 and work for a Baked Alaska.

Also, if you love the idea of a Baked Alaska ice cream cake, you’ll probably also love to make an easy and fun party tartufo dessert.

baked alaska slice
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Easy Baked Alaska (Apartment Oven Toasting Method)

Baked Alaska is my favorite celebrations cake hands down and you can make your own cake, meringue and ice cream. I heard about the dessert working in catering and waited until I was ready to have the best cake slice of my life at DC's DBGB restaurant in 2015.
Course desserts
Cuisine American
Author Brandy @ Healthy Happy Life Secrets

Equipment

  • bowl to fit the ice cream shape
  • cake stand or plate

Ingredients

  • meringue shell
  • ice cream of choice
  • cake of choice

Instructions

  • You can make or prepare ice cream and meringue a day ahead or a few hours in advance.
  • Bake cake. Let cake cool or set aside covered in fridge until you're ready to bake. Cut the cake around the circle part of your bowl you'll be using.
  • Line your bowl with plastic wrap. Make meringues and add a meringue layer as thick as you want (up to 1" recommended). Cover with fanciful swirls if it suits your fancies.
  • Add ice cream until the bowl is full. Flatten out the top of the bowl.
  • Freeze meringue and ice cream at least 2 hours in the back of the freezer (but before/without icicles forming that would add unwanted moisture). Bake same day.
  • Lower top oven shelf low enough to cover the height of the Baked Alaska plus a minimum of 6 inches from top of oven to broil.
  • Pull ice cream/meringue bowl out of freezer and place into oven. Broil for several minutes until there's a toasted top. Safety tip: do not turn or move the cake (optional) in the hot oven without turning OFF the oven first! Then wait for the broil setting oven to cool down before opening oven door and turning oven/broil setting back on (optional). Watch the broiling for several short minutes until lightly toasted pretty, that happens quickly.

Peach Donut – Healthy Good for a Donut

Healthy donut does exist in a donut peach. These are a new kind of peach.

Saturn peach donuts baked and glazed.
These peaches are glazed with egg white, honey, unsweetened coconut, and melted dark cacao.

Taking a bite in, this is clearly a peach and not a floured donut (in case you were in doubt)! 😊

These peaches are also known as Saturn peaches and flat peaches. 🪐

Overhead, they look the same as regular peaches. You can eat these as plain whole fruit too!

Have you seen these before at the grocery stores? 

donut peaches.

You may have seen them come in a package of four.

I think they’re slightly sweeter than most peaches I’ve had. And have less juicy pulp.

But make no mistake, they still taste sweet like peaches.

And if you want to kick it up a notch, I have a neat way to prepare them so they can be a baked and healthy low-sugar “donut” dessert and sweet snack (instead of reaching for a real heavy donut! 🍩).

The first step is to cook the donut peaches.

If you skip this part and only bake them, the skin on the peach donuts will dry out some and they will be darker in color because the peach naturally starts off darker in color.

When cooking is added as a step, the peaches lose their vibrant peach skin color and turn warm-ish brown color (more like a Krispy Kreme donut or a whole wheat donut color).

…Which btw, if that distracted you and donuts are a missing hole in your life, try a healthier and traditional donut that you can make as a low-sugar donut hole made with whole wheat flour.

And getting back to the peach healthy donut, after cooking you can set-and-forget bake for a few minutes until it’s time to glaze.

To glaze, I like the opaque look of egg white and water. They remind me of cinnamon swirl donuts I had when I was younger. Plus egg whites are healthy.

Tip: When separating your egg, do it first when it’s easier out of a cold fridge temperature. Refrigerate your yolks and save to make bearnaise sauce, ice cream, and/or lemon curd are some of my faves.

These peaches are glazed with egg white, honey, unsweetened coconut, and melted dark cacao.
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Baked Peach Donuts (Low-Fat Whole Fruit Dessert)

Author Brandy @ Healthy Happy Life Secrets

Ingredients

  • donut peaches
  • 1 egg white
  • 1 tsp water
  • maple syrup or honey for zhugh (optional)

Instructions

  • Let peaches ripen at room temperature until they're about a day away from soft eating. Then cook in simmering water to soften. Time will vary depending on how ripe your peach is to begin with. The original peach color will change. This step can take about 20-30 minutes.
  • Bake on 300°F for about 20 more minutes. Again time will vary based on ripeness and how long you cook from the first step.
  • Make the glaze: Whisk egg white and water together at room temperature.
  • Use a brush to coat the peaches in the oven and then about 10 minutes in, re-coat. Keep adding glaze coats until you get the opaque white color you like.
  • Add any zhugh like sprinkles or crumbles when the top coat is still wet. You can also add maple syrup or honey after they cool and then zhugh (or zhugh again).

 

Cinnamon Donut (Baked) – Low-Sugar

Donut baked with low-sugar cinnamon and honey is a way to love the original fried dough dessert that tastes amazing. 🍩 And these are made with healthy flour and ingredients. Recipe below.low-sugar cinnamon donut and donut holes baked with whole wheat flour.

The hole is credited to a sea captain on the waters in 1847.

Holed-donuts even look a bit like life preservers 🛟… and his story (and history) goes like this: the captain wanted more even cooking all around, so he punched a hole in the middle.

Then years later, donuts became “oily cakes” from the earliest donut shop recorded on land in the U.S.

And today, you can avoid oil and water (in cooking) by easy baking low-sugar donuts.

And you get more of an even bake like I did, using your special pans.

I used my Nordic Ware for this baking project that would hold up to any heated baking wars inside the oven. 😊

When you mix in whole wheat flour, you’re getting more fiber and protein than all-purpose flour. It’s a small tweak you can make in your cakey dough recipes.

The dough-batter will be a little darker in color.

I grew up on whole wheat sandwiches so it was an easy substitute for me.

You can see it holds up well in the pan of whole and hole donuts. With holes too, you get double the w(hole), plus more.

low-sugar donut and donut holes baked with whole wheat flour.

And sometimes a low-sugar healthy sweet cinnamon donut hole bite is all you need to fulfill the sweet tooth inside the pie hole (mouth).

When I worked with food event planning in Lebanese restaurants, one of the more popular desserts was Awamat (donut holes).

So this is where it can get confusing… is the hole the space in the middle of the donut or the donut round hole? 😁

In my party planning days 🥳, it was the round holes.

Those were often the choice for birthday parties or special dinner events that could be built up into a Croquembouche display (like a Christmas pine cone tree 🌲).

Holes in the middle can’t do that as they’re just air.

So the solid holes was something special and new to me. 🍩

Another new change I learned: donuts aren’t just for breakfast anymore like they used to be.

And the decked out party cinnamon donut holes I worked with were made with honey instead, and zhughed with saffron that gave a tangy tasting top.

…Plus a pretty interesting look with the stringy red strands.

In reminiscing about those special event donut days, this is my low-sugar healthy whole wheat version of the donut that you can decorate for any sweet occasion. You can make these anytime.

low-sugar cinnamon donuts with chocolate glaze.

 

And add a melted chocolate glaze to the top, add rose tea buds, or a low-sugar chocolate frosting.

You can also try a coconut donut with a chocolate glaze.

Celebrate! And Mabrouk as we’d say… that means Congratulations! 🎉

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Healthy Whole Wheat Cinnamon Donut - Low-Sugar

When you want a sweet bite, these fill the hole with a low-sugar, healthy baked snack.
Course Dessert
Cuisine American, lebanese
Servings 4
Author Brandy @ Healthy Happy Life Secrets

Ingredients

  • 1-1/2 cup whole wheat flour
  • 1/4 cup milk of choice
  • 1 tsp baking powder
  • 1 tbsp honey (or maple syrup)
  • 1 tbsp light extra virgin olive oil
  • 1 egg, beaten
  • 1 tbsp cinnamon spice
  • additional cinnamon for zhughing (optional)

Instructions

  • Mix dry ingredients with wet ingredients until fully combined.
  • Roll 8 balls with hands and add to baking sheet pan (or make 2 donut rings and 4-5 1" balls).
  • Bake on 350°F/180°C for about 20 minutes. Don't overbake. Tips: With whole wheat flour, you'll tend to think that it may not be baked through so time is more reliable. About a few minutes or 5 minutes before finished, you can also flip the donut bottom to top of the pan, and see that the bottoms are slightly darker and finish your bake more evenly. Or for the donut holes, have fun rolling them around!
  • For a simple glaze, save your egg white and add a splash or water. Glaze donuts about 5 minutes before end of bake. You can also add a melted chocolate, light honey, or maple syrup glaze after the donut pan is cooled. Or simply zhugh with a dusting of cinnamon.

Cinnamon Roll – Low-Sugar Honey (and Foolproof!)

Cinnamon roll is how I roll! …You too?  C’mon buns (as in cinnamon buns).

Or cinnamon swirls that are whimsical. 🍥  You can bake and get these anytime you want from your oven!

They’re so swirly whimsical 🌀 and tasty comforting in the mouth (and inner child). 🍥

And hint: if you’re feeling adult anxious, a warm cinnamon roll and cinnamon tea any season of the year can comfort and hug you in a way like no other… ok, maybe a cozy blanket and a warm and fuzzy movie would go great too!

Those you can grab with your foolproof cinnamon roll.

FOOLPROOF because these decadent sweet bread rolls come out soft and airy light every time. 🥮 Or as long as I’ve been baking weekly since 2020.

I sacrificed… and bit into one with to show you the inner workings.😂

The air pocket, rise, and moist difference is in the flour type and yogurt add. Bread flour gives the rise and the yogurt helps the moist.

cinnamon roll with honey and coconut zhurgh

So often we’re confronted with which flour to use? And sometimes it’s a cake-bread or bready cake (…is that a type of dessert?).

…How I like to set the two apart is between either using yeast OR baking soda and baking powder.

If yeast is used, then bread flour (or in some cases whole wheat flour) is my go-to and that’s for a mostly bread-like consistency… like a cinnamon roll.

And if it’s cake, then some all-purpose or cake flour will give the cake texture.

And if you mix-and-match these flours, then you’ll like get more of a cake bread as the gluten-level is somewhere in the middle. Makes sense… and you don’t have to be good at math.

And to keep the math even more simple, this recipe uses all bread flour. So it’s no-mistake bread. 💯

Bread flour (or a mix with whole wheat flour) does the best for cinnamon buns in my opinion, but you can definitely substitute with crumbly gluten-free “healthy” flours and add natural xantham gum or other natural binders.

The bread prep can be done in 10 minutes by hand mixing 4 ingredients: warm water, flour, instant yeast, and salt.

This is an enriched dough so you can let it rest for a few minutes and start baking if you’re in a hurry… but better if you let it proof for an hour or two.

The moist and healthy vibes come from a healthy fat (light EVOO) and yogurt.

And below are the easy recipe steps.

B-ready? 

Which btw, cinnamon rolls are delicious to pair with a cinnamon tea or if that’s too much cinnamon, an Earl Grey tea with raisins in tea (and on top of buns if you like)… a little zhugh I learned along the way that adds to A BUN DANCE (abundance on a plate 🍽️).

…So you can be anticipating your bake with your warm bevy in hand.

 

kitchen food pantry cinnamon bun ingredients.

Low-Sugar Delicious Cinnamon Roll

This is a low-sugar cinnamon roll and you don’t need refined white sugar for this refined cinn-roll 😊 bread recipe. That’s especially good if low-sugar only is one of your healthy goals. It’s always a plus!

For sweetness: this recipe uses raw honey and cinnamon for sweetness that are anti-inflammatory ingredients. And with many healthy seasons in, I’m usually light-handed with sweet…  BUT this sweet duo I douse on heavy-handed as healthy and tasty good.

…This gives the punchy cinnamon ooey-gooey vibes that combined are comforting and anti-inflammatory.

And I recommend adding honey in the dough and as a final glaze ontop. You can use honey directly ontop (of an egg wash if you choose) or make a simple syrup mixed with a little heated water.

Also, add a bunch of cinnamon spice in the dough for the sweet that’ll make your oven smell like an autumn bakery.

Because healthy fat is used, it will be a little different than a flaky butter finish like you’d get in a pastry… but still epic.

C’MON- Cinnamon Roll 

Ingredients (for 8 rolls in a rectangular pan) or in the recipe below 👇 you can use a round pan to make a flower 🌼 design:

8”x 4” (or 9”x5”) pan

1-1/2 cups total flour (you can mix bread flour, whole wheat, gluten-free bread)

1 tsp instant yeast

1/2 Tbsp sea salt or pinch of salt

1 Tbsp raw honey (or maple syrup)

1 Tbsp plain yogurt (Greek yogurt recommended)

1 generous Tbsp of cinnamon spice (Cassia or common cinnamon for baking)

¾ cup warm water (+ possibly more)

neutral oil for lining pan

Directions:

Knead flour, yeast, water, and salt ingredients with a dough hook in a mixing bowl on medium-high speed adding just enough warm water until all the flour is incorporated.

Some of the dough will be stringy (shaggy?) dough pieces or crumbs, and not a smooth dough (not like a baby’s bottom 👶)… yet.

Knead until a smooth consistency about 7-9 minutes. Add in the cinnamon, yogurt, and honey and turn on the mixing machine a few more times just to fully combine.

Common questions (to make this fully foolproof so you can’t mess this up!):

Dough too wet? If your dough seems to wet when you’ve been kneading a few minutes, add a little flour back. You can use any bench (e.g. all purpose or bread flour).

Dough too dry? If your dough seems shaggy dry, add a little more water 1 teaspoon at a time as needed until you get a smooth consistency that naturally slides off the dough hook.

What type of cinnamon? In stores, you’ll often find two types: Cassia and Ceylon cinnamon. Cassia cinnamon is the common kind you see that’s good for these rolls and baking in general with. Leave the Ceylon cinnamon for your tea or warm bevy.

And after you’re confident with your dough, let it rest as a ball for 1-2 hours covered in a pan full lined with neutral oil and covered with a tea towel (or clean T-shirt cover will work).

You can also leave overnight covered in the fridge. If leaving overnight, add enough oil or water to the dough so it doesn’t dry out.

When you’re ready to bring the dough out either same day or from the fridge overnight, lay it on top of a little bench flour (any baking flour will work. I like to stick with the same ones I’m using in the buns or whole wheat flour).

Roll out the dough (not too thin but to about 1/4-1/2″ thick) into a rectangle shape and then cut strips with a pizza wheel cutter or knife, saving the dough scrap ends.

Roll out the remaining dough and combine with the dough scraps, to make 8 total long pieces about the same size.

These strips will be your rolled up buns with spirals up. ꩜

Bake time will vary depending on flour choices, dough thickness, baking pan, and oven. As a guideline, bake until a little darker than golden brown as the outside is browner then the inside that can still be a little moist/unbaked.

Suggested time and temperature: bake at 350 °F/180°C for about 45 minutes or until dark golden brown on the bottoms.

You’ll be tempted to think that they’re done sooner or maybe around the 30-35 minute mark, but inside they will still likely be raw… but you’re almost there! So let your rolls bake a little longer than the outer appearance.

Around the 30 minute mark while you’re checking, you may also want to add a glaze. I recommend 1 egg white with a teaspoon or so of water.

Mix and brush on top. It will leave a milky opaque glaze that will be good on its own OR as a primer for your final shiny (honey) glaze.

Cinnamon roll with egg white wash

These are foolproof. 

Best to enjoy the buns while they’re warm out of the oven.. or you can keep out for a day or so, and/or refrigerate covered for a few more days.

OR you can freeze for another occasion and bring out a day or two before you want to re-heat.

For more zhugh pairings, you can also add sweet orange zest. Looks like a pain aux raisins, n’est-ce pas? 🧡

This one is surrounded by a bergamot (Earl Grey) tea bath. 🫖

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Easy Low-Sugar Honey Cinnamon Roll Buns

Cinnamon roll with low-sugar and honey glaze.
Course Breakfast, Dessert
Cuisine American, swedish
Author Brandy @ Healthy Happy Life Secrets

Ingredients

  • 1-1/4 cups bread flour
  • 1 tsp instant yeast (if you use active yeast add to warm water to activate first)
  • 1/4 tbsp pinch of salt
  • 1 Tbsp raw honey
  • 1 Tbsp plain flavor yogurt
  • 1 Tbsp heaping spoon of Cassia cinnamon
  • 3/4 cup water

Instructions

  • Make bread by mixing flour, water, salt, yeast for at least 7 minutes or until it comes together and passes the slapping water stage to build up gluten.
  • Let proof for at least 1-2 hours at room temperature in a covered bowl lined with oil to keep the dough moist. TIP: use the same pan you will bake in and you'll have one less sticky dough item to clean up. Use a round cake pan for round cinnamon rolls and a square pan for squarish rolls.
  • Roll dough out then roll up into a log (or that looks like a sleeping bag).
  • Cut into even slices with cooking thread or dental floss. You can also use a serated knife to not smush down the buns that you want to rise.
  • Place rolls with swirls up in baking pan and bake on 350°F until deeper or dark golden brown for about 45 minutes so the bottoms and all is baked through. Optional shine: Add egg white wash when almost done baking (and/or glaze after baking and cooling). You can also add honey to tops after baked and cooled.

Notes

Dough too wet? If your dough seems to wet when you've been kneading a few minutes, add a little flour back. You can use any bench (e.g. all purpose or bread flour). 
Dough too dry? If your dough seems shaggy dry, add a little more water 1 teaspoon at a time as needed until you get a smooth consistency that slides off th dough hook.

Sugar Cookies – Healthy Recipe

Sugar cookies can be tasty and healthy cookies with honey as the sweetness. And this recipe uses 4 ingredients and is one-bowl easy.

Easy sugar cookies made from healthy ingredients.

And with strawberry (or any berry), that’s berry good! 🍓 Like this plate of cookies is made low-sugar, gluten-free… and tasty good. Recipe below 👇

How this low-sugar sugar cookie recipe is different and can be cookie controversial is that there is no white sugar (or sugar crystal substitutes like Stevia that alters tastes).

With an optional light strawberry chocolate glaze at the end, you can keep this naturally low-sugar without missing a sugar beat! 🎉

Think of the strawberry seeds as sugar seeds 😊 And the gluten-free cookie crumbly bits falling off as sugar bits to please your sweet cravings.

This is a cookie challenge because with sugar in the name, NO table sugar doesn’t make sense… but if you’re like me, you’re up for the low-sugar challenge for your healthy body!

It’s a good balance FOR sweet taste buds with a healthy mix so there’s NO compromise.

And this is an EASY challenge because there are only 3 wholesome ingredients needed for these one-bowl sugar cookies to come together. And white table sugar is not one of them.

It’s 1/2 teaspoon of natural honey sugar per regular-size cookie cutter cookie. And you can substitute butter that’s usually in cookies with coconut oil if you would like to make your sugar cookies more healthy.

Sugar cookie made gluten-free and low-sugar.

But it was not easy to come up with this on my end…

This was a journey… because I remember the crunchy hard sugar cookie vividly with sugar crystals on top shaped in dainty flowers with a whole in the middle that I once happily dreamed about. 🧒🏻

I had a sweet relationship with sugar.

…Never in my wildest dreams did I think making and eating my own cookies would be a typical Day in the Life that I’m happy about.

…And I never thought I’d graduate to making my own sugar cookie… without sugar crystals.

Maybe you get it because you too ate spoonfuls of sugar (and enjoyed every sugary food thing out there) like those of us who have a sweet tooth (or a full set of sweet teeth 😊)?

Thankfully for us who also aspire to healthy… the less sugar we eat, the less we crave and the fewer sweet taste buds as we get older.

That helps us align happy and healthy living.

Happy living is good for mental health.

And so if you want to add a glaze top to cookies and desserts, you can balance the healthy and happy ways (…and that’s what pleases my healthy and ex-catering self 😊).

Here on this plate I use a melted chocolate. I chose strawberry chocolate, but white or dark chocolate would work great too.

But in reality, most people use powdered sugar with a flavored liquid for a quick sweet glaze.

And that’s where sugar amounts can be over the top (in more ways than one!). ☹️

Because powdered sugar glazes are using another form of potent table sugar and even more white sugar, that’s not good and can tip the scales.

…AND you need a-lottta powdered sugar to make very little glaze. About 1-3/4 cup of powdered sugar is needed to replace 1 cup of granulated sugar… UGH!

So finding healthier ways like melting real chocolate is a smart and sweet tasty idea…

And you can happily smear the melted chocolate glaze on tops as you anticipate your cookie plate.

That’s one glaze that will go far! A mere 2 oz. of chocolate with a teaspoon of coconut oil will give the shine and get the job done for half-a-dozen cookies.

…You can make this no-guilt, low-sugar cookie batch in minutes when you get the sweet hankering!

Comment below whatcha think 💕

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Healthy Honey Sugar Cookie

This is a beautiful cookie with ingredient pairing with no white sugar.
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 cookies
Author Brandy @ Healthy Happy Life Secrets

Ingredients

  • 1/2 cup almond flour
  • 1 tbsp honey, raw
  • 1 tbsp refined coconut oil
  • pinch of salt

Instructions

  • Combine ingredients.
  • Bake at 300°F for about 15 minutes or until cookie tops are baked (not soft).