Posts tagged ‘dessert’
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
I sure hope you aren’t tired of pumpkin yet! I have a delectable baked dish that can triple as breakfast, a quick snack or a healthy dessert…now that’s a win in my book.
It’s Secret Recipe Club time again this month, and I was assigned Laura’s darling blog, A Healthy Jalapeño. Not only does Laura have a laundry list of recipes I want to try, she seems like “my type of people”…and the way she describes herself as “having no special talents, but I am passionately curious” is one fantastic statement. I searched through multiple recipes that I debated on trying this month, but finally settled on Baked Oatmeal with Pumpkin and Bananas. Not only is this a dish that’s appropriate for pumpkin and holiday season, I was enticed by the layered look and the combination of flavors. Prior to making this dish, I hadn’t combined pumpkin and bananas but I loved it!
Since I can’t leave well enough alone, I made a few changes based on preference and what I had on hand: I swapped out quick oats for quinoa flakes, used maple syrup instead of brown sugar and added maple extract to quinoa mixture. I wound up adding milk to the flakes as well because the mixture appeared to be a little dry for the middle and wanted to ensure it would cook. I also threw in 1/3 cup of pepitas in addition to walnuts (in lieu of pecans) for a little color and to play up the pumpkin flare.
I served this both warm and cold and thought it was delicious! If you don’t like it cold though, I blame it on my cold-pizza and refrigerated leftover fetish :) For a healthy dessert option, I drizzled my “yogurt glaze” over a slice to amp up the protein and to give it a more dessert-like feel.
Baked Quinoa with Pumpkin and Bananas (adapted from A Healthy Jalapeño)
Gluten-free, Oil-free, Dairy-free, Nut-free Option, Vegetarian, Refined Sugar-free
4 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces*
1 (15 oz) can organic pumpkin puree (not pumpkin pie)
1 tbsp honey
2 Tbsp maple syrup (or 2-3 tbsp coconut sugar, sucanat, or brown sugar)
1 cup uncooked quinoa flakes (or gluten free quick oats)
1/2 cup chopped walnuts (or pecans) – omit for nut-free and substitute more pepitas if desired
1/3 cup pepitas
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of sea salt
1 1/2 cups unsweetened Almond milk, divided (or any milk you desire)
1 egg, whisked
1/4 – 1/2 tsp maple extract (optional)
1 tsp pure vanilla extract
Garnish and serving ideas (optional)
a drizzle of maple syrup or honey
sprinkle of cinnamon or nutmeg
extra pepitas, walnuts or pecans
1. Preheat the oven to 375°. Lightly spray a 9 x 9″ ceramic baking dish with cooking spray or coconut oil (my favorite) or line with parchment paper and set aside.
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft (I didn’t cook them until mushy though).
3. Meanwhile, in a medium bowl, combine the quinoa flakes (or oats), pepitas, 1 cup of milk, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
4. In a separate bowl, whisk together the pumpkin, maple syrup, maple extract, maple syrup/sweetener, remaining 1/2 cup of milk, egg, and vanilla extract.
5. Remove the bananas from the oven, then spread the quinoa mixture over the bananas. Next, pour the pumpkin mixture over the quinoa, spreading to make sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.
6. Bake for about 32-38 minutes (mine baked for 38), or until the top is golden brown and the pumpkin and quinoa has set. Garnish with nuts/seeds/yogurt if desired and serve!
*If you aren’t a fan of bananas, try swapping out apples for a different taste.
Summer is finally here and I am feeling the heat! You know what that means — light, fresh and fruity flavors are popping up in recipes around the blogosphere and in magazines like crazy!
I was delighted when the creative and trendy ladies of EDGE Marketing and Design approached me a couple months ago to come up with a “summery recipe” to be featured in their upcoming issue of their magazine. These women are not only spunky, stylish and creative, but they are beyond talented and know how to run a cutting-edge marketing business. They say “yep, we’re small. but we like to make a big difference.” Nicely stated!
I immediately started brainstorming a unique summer treat that would be worthy of making their fashionable publication. I knew I had to stick to my roots and feature a rockin’ gluten free recipe that wasn’t complicated or require strange ingredients.
Bam, it hit me. How about create a dairy-free ice cream recipe that plays off the flavors of the popular lemon poppyseed muffin? Unique yet approachable and oh-so-refreshing, this vegan ice cream will satisfy your sweet tooth but not weigh you down.
It’s free of refined sugars, gluten, dairy, eggs, nuts and soy. Eliminate the optional vodka (though it produces a more creamy end result), and you have a grain-free Paleo treat…and isn’t Paleo all food rage these days?
I also adapted my pie-crust to create a quick grain-free, dairy-free almond shortbread. Simple, easy and delicious. What’s not to like about ice cream and cookies? Dig in and enjoy the flavors of summer!
Dairy-Free Lemon Poppyseed Ice Cream
Gluten-free, Grain-free option, Vegan, Dairy-free, Nut-free, Soy-free, Quick
1 can of full-fat coconut milk
1/4 cup freshly squeezed lemon juice (I used two medium lemons)
1/4 cup agave or your favorite neutral flavored liquid sweetener (honey or coconut nectar)
1 Tbsp gluten free vodka*, optional
pinch of stevia to taste or 1 more Tbsp of sweetener
zest from one lemon
1 Tbsp poppy seeds
lemon zest for serving
Grain-free Almond Shortbread cookies (recipe below), for serving
1. Combine all ingredients in a medium bowl and whisk well until combine.
2. Let chill for 30 minutes to an hour.
3. Pour into your ice cream maker per your maker’s instructions. (I used a Cuisinart 1 1/2 quart ice cream maker and it took about 20 minutes to freeze down).
4. Serve immediately for a soft-serve version or pour into a freezer-safe container and let freeze until hardened. Scoop and enjoy!
Yields 4 cups
*This recipe was tested with Smironoff vodka, but Chopin and Blue Ice Vodka (make sure you buy the blue bottle as it’s potato based) can be used. The vodka allows for a creamier ice cream consistency but feel free to omit if desired.
Grain-Free Almond Shortbread Cookies
Gluten-free, Grain-free, Dairy-free option, Egg-free, Vegan, Quick
2 cups almond flour (I buy mine from nuts.com)
2-3 Tbsp coconut palm sugar or other granulated sweetener
1/8th tsp sea salt
1/4 cup + 2 Tbsp butter, ghee, coconut oil or Earth Balance softened (use oil or Earth Balance for vegan and dairy-free)
2 Tbsp honey or agave (use agave for vegan)
1/2 tsp pure vanilla extract
1/4 tsp almond extract
optional add-in: 1 tsp poppyseeds
1. Preheat your oven to 350F. Line a baking sheet with a silpat mat or parchment paper and set side.
2. In a small bowl, combine dry ingredients until combined. Add wet ingredients and stir until a thick dough forms.
3. Refrigerate dough for 20-30 minutes until chilled.
4. Line your counter with parchment paper and place ball of dough. Roll out to 1/2 inch thickness and cut into rectangles (or roll into a log and cut into slices).
5. Transfer carefully using a spatula to baking sheet and bake cookies for 8-10 minutes. Remove cookies from oven and let cool completely before moving as they are fragile when warm. Enjoy!
Yields 15-16 cookies