Posts filed under ‘Dessert’
Fall is hands-down my favorite time of year — the smells, the flavors, the colors, the cooler weather…all of it makes me a happy camper! I want to snuggle up in a big sweater (or sweatpants) and spend time in the kitchen creating comfort food. Let’s kick off Fall with a holiday-geared post for Halloween that’s not only quick, easy, health(ier) and fun. Oh yeah, and it has chocolate :)
I’m sold! These no-bake chocolate oatmeal cookies are the perfect addition to a holiday party, a potluck, a kid’s school event, a bake-sale, or even a tailgate. Not only are they portable but they are allergen-friendly and a healthier version of no-bake cookies. I’d say that’s a win in my book…you CAN have your cookie and eat it too :)
I was thrilled to be assigned Wendy’s blog A Day in the Life on the Farm for September’s Secret Recipe Club reveal. I had my sight set on her Morel Mushroom and Wild Rice Bisque (doesn’t that sound heavenly?!) but had a small hiccup. True story – I went to the natural foods grocery store and found dried morels, yet I opted out when 1.2 ounces rang up for $56. Yikes. Wendy wasn’t kidding when she said morels are like gold, I tabled that recipe for a night when I really want to “treat” myself or for a special occasion!
I happily chose her No-Bake Chocolate Oatmeal Cookies for this month’s reveal. Not only did I have a hankering for something sweet, but wanted something easy without much hassle (or maybe I didn’t want to wait on dessert). Once I was mid-recipe, ambition and creativity hit so I couldn’t help but whip out my cookie cutters for a little Halloween fun!
I made a few swaps to make these cookies allergy-friendly: I substituted coconut oil for the butter, sunflower butter for the peanut butter, and coconut palm sugar for the granulated white sugar. I amped up the fiber with a few tablespoons of flaxseed meal and I used non-dairy almond milk in lieu of regular cow’s milk. I made sure to use gluten-free oats and added a pinch of sea salt to the mixture. Voila…Now that’s comfort in a cookie WITHOUT sacrificing the taste :)
Spooky No-Bake Chocolate Oatmeal Cookies (adapted from Wendy’s recipe)
Gluten-free, Refined Sugar-free, Dairy-free Vegetarian, Vegan, No-Bake, Egg-free, Nut-free Option
1/2 cup coconut oil or Earth Balance Vegan Spread (could use butter but it won’t be dairy free or vegan)
1 1/2 – 2 cup granulated coconut palm sugar (or other granulated sweetener)*
1/2 cup dairy free milk (I used unsweetened vanilla Almond milk)
4 Tbsp cocoa powder or raw cacao powder
1/2 cup sunflower seed butter (or peanut butter or other nut butter)
2 tsp pure vanilla extract
generous pinch of sea salt, optional
3-3 1/2 cup gluten free oats** (I used about 3 1/4 cups)
2 Tbsp flaxseed meal, optional for added nutrition
For decorating and shaping (optional)
cookie cutters of your choice lightly greased with coconut oil
coconut butter (or your favorite recipe for a glaze) – I used about 3 Tbsp
black sesame seeds (for the eyes)
- Add first 4 ingredients into a 4 qt. saucepan. Bring to a rolling boil over medium-high and hold one minute stirring often.
- Remove from heat. Add sunflower seed butter (or other nut or peanut butter) to hot mixture and stir until melted.
- Add vanilla and sea salt and stir well.
- Mix in the oats and flaxseed meal, then stir well.
- Place cookie cutters on parchment paper and press mixture evenly into cookie cutters (make sure to press down to get into small creases) OR drop by tablespoons onto parchment paper. Let cool until set.
- Carefully remove cookies from cookie cutters after completely cool. If decorating, melt coconut butter until it reaches a liquid state. I put the whole jar in simmering water for a while and stirred occasionally and then scooped about 3 Tbsp out. Spoon liquid coconut butter into a small plastic sandwich bag and cut a small corner off to create a tip. Pipe over cookies to decorate and use tweezers (or tiny fingers) to place sesame seed “eyes” or sprinkle over the cut-outs.
*I used less because I didn’t want these cookies as sweet, it’s up to you! You could probably use agave, maple syrup or honey but I haven’t tried it with this recipe.
**If you want a less chewy consistency for the oats, feel free to pulse the oats in a food processor several times since they aren’t quick cooking oats
For other recipes from this month’s reveal, please click the link below!
It’s nearing the end of summer…the change of seasons is something I always look forward to (especially when Fall is my favorite time of year), yet I still want to hold onto summer for the next few weeks. This recipe accomplishes just that!
Let’s celebrate fresh fruit, bright herbs and zingy balsamic vinegar in this lovely marriage of flavors – Strawberry Bruschetta…and what a bonus for versatility, this recipe is used in FOUR different ways!
1. Strawberry Bruschetta (basic recipe) – serve over lightly toasted (gluten-free) french bread or gluten-free crackers
2. Strawberry Bruschetta Avocado Boats (snack or appetizer)
3. Strawberry Bruschetta and Hemp Green Salad (side salad, light dinner or lunch)
4. Strawberry Brushetta Inspired Quinoa and Beet Salad (serve as a side or a main dish)
I was assigned Julie’s adorable blog, Confessions of a Cooking Diva this month for the Secret Recipe Club and I thoroughly enjoyed reading her spunky posts and searching through her creations from the kitchen! I bookmarked her scrumptious looking Black Bean Burgers, Spicy Chocolate Popcorn and Caribbean Jerk Salmon Tacos for later experimentation…yet I ultimately settled on a Strawberry Bruschetta recipe for several reasons — I purchased a organic strawberries at the local farmers market, I had fresh basil on hand and I had some aged balsamic vinegar from a local oil & vinegar store that I couldn’t wait to use in multiple ways. Bam…what a perfect coincidence.
The simplicity of this recipe really allows the flavors to shine and come through in each bite, and there’s nothing like fresh, quality ingredients to let the food really do the talking for you! I opted to increase the balsamic a bit because I really love acidity and I served this over these raw sourdough sunflower seed crackers for the “bruschetta” portion of this recipe (since I rarely eat bread). After making this recipe, I was inspired to use the dish in multiple ways…talk about fun! Thanks Julie :)
Grain-free option, Gluten-free, Sugar-free, Vegan, Soy-free, Nut-free Option, Vegetarian, Dairy-free
1 pint of strawberries, rinsed and chopped
1 – 2 Tbsp aged balsamic vinegar (I used 2 Tbsp because I like the acidity)
¼ cup fresh basil, julienned or chopped
1 small loaf gluten free french bread, sliced into thin slices, lightly toasted OR raw grain-free, gluten-free crackers (I used these)
1. Combine the strawberries, basil and balsamic vinegar in a bowl and mix well.
2. Top each slice of bread or cracker with the strawberry-basil mix.
Makes 2 cups of strawberry-basil mixture.
Strawberry Bruschetta Avocado Boats
Grain-free, Gluten-free, Quick & Easy, Vegan, Vegetarian, Nut-free, Soy-free, Dairy-free
1 recipe of Strawberry Bruschetta (listed above)
2 ripe medium size avocados
Sea salt and pepper to taste
Extra drizzle of balsamic vinegar
Fresh squeeze of lemon or lime, optional (if you really like acidity like me and helps to prevent the avocado from browning if making ahead)
1. Slice each avocado in half and remove the pit/seed.
2. Sprinkle the avocado halves with sea salt and freshly ground black pepper.
3. Squeeze fresh lime or lemon juice over each avocado half (if desired)
4. Top each avocado half with about 1/2 cup of the strawberry bruschetta mixture and drizzle with a little balsamic vinegar and serve!
Makes 4 snacks or appetizers
Strawberry Brushetta and Hemp Green Salad
Grain-free, Gluten-free, Sugar-free, Dairy-free, Vegetarian, Vegan, Soy-free, Nut-free
8 cups of mixed greens, baby kale or baby spinach (I use Organic Power Green blend from Costco)
1 recipe of Strawberry Bruschetta (recipe above)
1 ripe avocado, pit removed and diced into small pieces
4 Tbsp raw hemp seeds/hemp hearts (you can sub another nut or seed if desired)
2 Tbsp extra virgin olive oil or avocado oil
sea salt and freshly ground black pepper to taste
Drizzle of apple cider vinegar or more balsamic vinegar and/or lemon juice
1-2 Tbsp Bragg’s liquid aminos (or coconut aminos, tamari or gluten free soy sauce)
1. Toss all ingredients in a large mixing bowl. Season to taste with sea salt and pepper. If you like more acidity in your dressing, feel free to add more vinegar and/or lemon juice.
*If you eat meat, this salad could be served with grilled chicken or if you eat dairy, feel free to toss in some goat cheese or fresh mozzarella to bulk it up even more. To bulk it up and keep it vegan, feel free to add cooked quinoa, millet or brown rice for a green and grain salad.
Makes 2 large salads or 4 small
Strawberry Bruschetta Inspired Quinoa and Beet Salad
Grain-free, Gluten-free, Vegetarian, Vegan, Dairy-free, Soy-free, Nut-free Option
1/2 recipe Strawberry Bruschetta (above)
1/2 cup cooked beets, diced (I used Love Beets)
3- 4 Tbsp chopped walnuts, pinenuts and/or pecans (or for nut-free, sunflower seeds or hemp seeds)
Aged balsamic vinegar to taste (I used 1 Tbsp)
Drizzle of extra virgin olive oil (I used about 1 1/2 Tbsp)
Squeeze of fresh lemon juice (I used 1/2 lemon)
Sea salt and pepper to taste
Spring fever…yep, I definitely have it! To help it along, I thought ice cream might do the trick? This refreshing raspberry chocolate chip ice cream helped transport me right to sunny days and warmer weather. It might be warm where you are but the chilly rain has been holding on here in Montana. While I can’t change the weather, I can change my mindset…and I’ll start with food :) Seems like a decent place to start. Is anyone with me?
Erin over at Table for Seven was the inspiration for this scrumptious recipe! I was assigned her blog for the Secret Recipe Club this month and I so enjoyed spending hours going through post after post, and I was having a difficult time picking just one thing to make! I came close to making her Pineapple Meatloaf, Baked French Toast and Mexican Stuffed Shells but my sweet tooth won out (again) when I ultimately chose her Raspberry Brown Sugar Chocolate Ice Cream. I had a great excuse to break out my ice cream maker, thank you Erin!
I tweaked the recipe a bit to make it dairy-free by substituting the milk and whipping cream with 3 cups of full-fat canned coconut milk. I used 3/4 cup of the mini Enjoy Life chocolate chips and opted for coconut palm sugar instead of brown sugar since that’s what I had on hand. I had an ice cream maker so I used that method instead, but Erin gives an option for making this recipe without one that is equally as delicious. Chocolate + fresh raspberry + a creamy ice cream base…this hit the spot!
Raspberry Brown Sugar and Chocolate Ice Cream (adapted from Our Table for Seven)
Gluten-free, Grain-free, Paleo-Friendly, Dairy-free, Soy-free, Nut-free, Vegetarian, Refined Sugar Free
1 Tbsp lemon juice
- In a saucepan, heat milk until it bubbles slightly. Remove from heat. Stir milk into beaten eggs slightly.
- Return to saucepan. Cook and stir for approx 2 minutes or until heated. Remove from heat. Let it cool. Cover and chill for 30 minutes.
- In a mixing bowl, coconut sugar/brown sugar, and lemon juice. Mix well. Stir into chilled ice cream mixture.
- For ice cream maker: Follow ice cream maker’s instructions and towards the end, stir in raspberries and chocolate chips/chunks/nibs after churning OR
- Without an ice cream maker, stir in raspberries and chocolate chips/chunks/nibs and use David Lebowitz’s instructions:
- Prepare your ice cream according to recipe. Chill it over an ice bath.
- Put ice cream in a deep, freezer safe container and put in freezer.
- Check it after 45 minutes. Break up any frozen sections. Beat it up good.
- Return to freezer. Check to check about every 30 minutes, breaking up the ice. Use a hand mixer if needed.
- After about 2-3 hours, you have ice cream.
*If you can have dairy, feel free to use 1 1/2 cups milk and 1 1/2 cups heavy whipping cream instead of the canned coconut milk.
For other recipes in this month’s reveal, click below!
Where the last two months have gone, I couldn’t tell you…I blinked and it was 2014! That being said, Happy Holidays, Merry Christmas and Happy New Year all in one to you lovely readers!
What better way to jumpstart this new year than with cookies? Easy, peasy one-bowl cookies that are good for you. They aren’t your traditional buttery cookies with a crisp edge and a gooey middle. Nope, these are light two or three-bite goodies that can triple as a light snack, healthy portable breakfast or a sweet ending to a meal when your sweet tooth hits. I’d say they are a mix between banana bread, baked oatmeal and a granola bar all in one?
These delicious oaty bites were lightly adapted from Nicole’s Trail Mix Cookies over at Colie’s Kitchen. I was thrilled to be assigned her blog this month for the first Secret Recipe Club reveal of the new year! As Nicole phrases it, her site “isn’t necessary a recipe blog, but a blog based on the views from my side of the world, or my side of the table so to speak.” I have a few more recipes I can’t wait to try, such as her Parmesan Meatloaf Muffins, Shrimp Etouffee, and Serendipity’s Frozen Hot Chocolate…yum!
I didn’t alter much; I used gluten-free oats, added a bit of flaxseed meal to the dough and decreased the milk by 1 tablespoon. I upped the “add-ins” and used a combo of both fruit and nuts for added texture and flavor. I’ll be making these again and experimenting with different combinations…these were SO easy and delicious!
Chewy Trail Mix Breakfast Cookies (lightly adapted from Colie’s Kitchen)
Gluten-free, Egg-free, Vegan, Nut-free Option, Oil-free, Soy-free, Fruit-Sweetened
1/3 cup juice sweetened dried cranberries (or other dried fruit – cherries, raisins, apricots, dates)
2. Preheat the oven to 350F and line a cookie sheet(s) with parchment paper, silpat mat or lightly grease.
2. Scoop out dough into two tablespoon cookie scoops.
3. Bake for 15-20 minutes or until lightly golden. Let cool for 5-10 minutes before removing, otherwise they might fall apart.
Number of Servings: 20 cookies