Category Archives: Dessert

May 21, 2013 · 10:31 pm

HEALTHY FUDGESICLES

Fudsicle carobsicle collage

Or “carobsicles” if you make them like I did.  I have been using a lot more carob lately because I really enjoy the flavor.

These popsicles were inspired by a “Cocoa-Bean Ice Cream” recipe I saw on Dr. Fuhrman’s website.  The “bean” in the title is just that…beans.

You know I like packing as much nutrition into a recipe as I can and adding beans to the mix actually adds creaminess to the frozen treat in addition to fiber.  I promise you will not even taste a hint of the beans…the carob OR cocoa takes care of that.

I chose to make popsicles vs. ice cream which resulted in 7 popsicles vs. the 4 servings the recipe originally made.

This recipe is made with WHOLE FOODS and is a wonderful way to end your day.

INGREDIENTS

2 ripe bananas, frozen
1/2 cup raw cashews
3/4 cup cooked aduki beans, rinsed and drained (the original recipe called for black beans)
1/4 cup toasted carob powder (the original recipe called for 3 Tbs. cocoa powder)
4 dates, pitted
1/2 tsp. vanilla extract (alcohol free)
1 cup soy, hemp, or almond milk

Blend all of the ingredients in a high-speed blender until very smooth.  Pour into popsicle molds, freeze, and enjoy.

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For a printable version of this recipe click HERE.

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Filed under Beans/Legumes, Dessert, Frozen Treats, Ice Cream, Recipes, Sorbet, Vegan, Vegetarian

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April 20, 2013 · 12:01 am

Mini Pineapple Upside-Down Cakes

pineapple upside down cakes (12)

It has been YEARS since I last had pineapple upside-down cake.  Out of the blue a craving hit and I decided to challenge myself to come-up with a healthier version.

Along the way I discovered that this recipe makes a wonderful pancake batter as well (you have to love the dual purpose nature of this batter!).

I have been invited to enter the Ethical Ocean recipe contest and this will be my entry…more information to come.

INGREDIENTS - Makes 12-16 muffins

Wet Ingredients
12 pineapple slices, drained (reserve 2 Tbs. juice from the can)
12 Morello cherries
1 1/2 cup canned crushed pineapple
1 cup applesauce
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Dry Ingredients
2 Tbs SweetLeaf SugarLeaf
1-2 Tbsp pineapple juice
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 cup King Arthur’s Gluten Free Multi-Purpose Flour
1/2 cup GFree pancake mix
1/2 cup blanched almond flour
1 tsp xanthan gum
honey or maple syrup
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METHOD

pineapple upside down cake collage 1

  1. Preheat oven to 350° (I used convection bake).
  2. Trim the pineapple slices to the size of the bottom of your muffin tin (I used a biscuit cutter).
  3. In a large mixing bowl add 1 cup applesauce, crushed pineapple, pineapple juice, and vanilla. Mix.
  4. Add baking soda, salt, xanthan gum, pancake mix, and flours to a separate bowl and whisk to evenly distribute.
  5. Add the dry ingredients to the wet and mix well to incorporate.
  6. Lightly grease the muffin tins (I used coconut oil).
  7. Line the bottom of each tin with one slice of pineapple and a cherry in the middle.
  8. Cover each pineapple and cherry slice with batter until the muffin tins are 3/4 full.
  9. Bake for approx. 15 minutes until a tooth pick comes out clean.
  10. Allow the pan to cool for 5 minutes.
  11. Turn the cakes out onto a cooling rack and top with maple syrup or honey while still warm.

pineapple upside down cake collage 2

Don’t forget that this batter also makes AMAZING pancakes!!!  Feel free to add a smidgen more pineapple juice to thin the batter if you plan on using it for pancakes.

pineapple upside down cakes (6)

For a printable version of this recipe CLICK HERE.

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Filed under Breakfast, Cake, Cooked Fruit, Dessert, Fruit, Gluten Free, Recipes, Vegan, Vegetarian

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March 28, 2013 · 2:30 pm

DATE TRUFFLES

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Dates have been satisfying my sweet tooth a lot lately.  I usually buy date rolls in the bulk section of Mother’s market.  I tend to buy 8 or so and keep them in my car so I can snack on one when I have my “taxi driver” hat on in the afternoons chauffeuring my kiddos to and from their activities.

While the bulk date rolls are not too expensive, it is always cheaper to make these types of goodies at home when possible.  I always have a big container of Medjool dates (from Costco) in my pantry, so this morning I pitted 14 of them and set to work making my own coconut covered date rolls/truffles.

INGREDIENTS

Medjool dates, pitted (I used 14 large dates)
Reduced fat finely shredded unsweetened coconut 
Water – if soaking is needed
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Date Truffle Process

Depending upon how moist your dates are, you may need to soak them in water.  My dates were pretty moist and I soaked them for 30 minutes which resulted in a date mixture that was too wet for my liking (As you can see in the image at the top right).  If my dates are moist the next time I make these, I will not soak them at all since I prefer firm date rolls.

Place the soaked (or not soaked) dates in the food processor and process until smooth, stopping to scrape down the sides 3-4 times.  Do not add extra water…I promise it will eventually begin blending.

If you do not have a food processor you can achieve similar results by using your knife and finely chopping the dates until they form a paste.

Place some shredded coconut in a shallow bowl and scoop some of the date mixture onto the shredded coconut (I used my 1 Tbs. scooper).  Roll / cover the date mixture with the coconut.  Continue until all of the date mixture has been used.

Place in the freezer to set. These taste amazing straight out of the freezer.

Using 14 large Medjool dates I was able to make 24 truffles.

These would be a great addition to your Easter brunch.

IMG_2379

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Filed under Appetizers, Candy / Fudge, Dessert, Recipes, Vegan, Vegetarian

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March 12, 2013 · 9:39 pm

Carob’d Raspberries

Carob Raspberries

The theme of my food life lately has been “simplify.”  Complicated cooking hasn’t made its way into my kitchen for a little while because my body has been craving the basics.

And…the kids have been busy and we have been going in a million different directions, so this is the system I have found that makes it easy for me to be where I need to be with the kids and still eat nutritiously.

1-2 times per week I have been steaming a mass of veggies to keep in the fridge and that has generally been lunch for me along with some hummus.

I have also been making a big pot of soup and keeping that in the fridge for dinner.

That doesn’t mean I don’t want a treat from time to time.

I had an appointment with Dr. Galitzer today (I go every 6 weeks for a tune-up) and while I was receiving an Ondamed treatment I was looking through Pinterest on my phone.  I came across a Pin for stuffed raspberries that I have seen before and it sounded so good to me in the moment.

On the way home from my appointment I stopped at Mother’s and bought some carob chips to go along with the gorgeous organic raspberries already in my fridge and within moments of walking through my door I was popping some of these goodies in my mouth.

These little treats definitely fall within my recent theme of simple…simply pop a carob (or chocolate) chip in the opening of the raspberry and then pop it in your mouth.

Perfection.

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February 22, 2013 · 9:09 pm

THE BEST DARN CORNBREAD MUFFINS – GFree, Refined Sugar-Free, Fat-Free

Best Darn Cornbread Muffins (18) CROPPED

I really like cornbread.  There is just something about ending a cold day with a bowl of hot stew, chili, or soup and a side of cornbread.

When I was really young that meant opening a box of Jiffy corn muffin mix and as I got older my family transitioned to Marie Callender’s cornbread mix.  Let’s just say that Marie set the bar pretty stinkin’ high…that stuff is gooood!!!

When we found out that my daughter needed to go gluten-free I began purchasing pre-packaged gluten-free cornbread mixes and I have to say that I have just been tolerating them.  In my opinion I have yet to come across one that is good.  The mixes I have purchased through the years tend to be bland and DRY.

I finally decided to tackle the gluten-free cornbread monster and came-up with a recipe that I am really happy with.  The muffins taste like corn and honey and they are nice and moist.  To top it off there is no refined sugar and these moist muffins have NO OIL!!!

Problem solved.

THE BEST DARN CORNBREAD MUFFINS

Best Darn Vegan Gluten-Free Cornbread Muffin COLLAGE 2

INGREDIENTS - Makes 12 muffins

DRY
1 cup finely ground cornmeal
3/4 cup gluten-free flour mix (I used King Arthur)
1/2 cup blanched almond flour
1 tsp xanthan gum
1 tsp baking soda
1/4 tsp salt
 
WET
1 cup applesauce
1 cup creamed corn (8.5 oz. can…make sure it is dairy-free)
8.75 oz. can whole kernel corn (no salt added), drained (chop finely if desired)
2-4 Tbs honey (I prefer 2 Tbs) (to make vegan, use maple syrup or agave)
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Preheat oven to 350 degrees F (I used convection bake).

Combine the cornmeal, flours, xanthan gum, baking soda, and salt in a large mixing bowl.  Whisk to combine.

In a separate bowl combine the applesauce, creamed corn and honey.  Whisk together until fully incorporated.

Add the wet to the dry ingredients and mix well with a spoon until fully mixed.

Chop up the whole kernel corn until it is the size you prefer for your muffins.  Fold the corn kernels into the batter.

Line your muffin tins (grease lightly with coconut oil spray) and fill each muffin 2/3 full with batter.

Bake for 14-18 minutes (rotating half-way through) until golden brown and toothpick comes out clean.  Allow to cool completely. *

These muffins taste great straight out of the refrigerator.

.Best Darn Cornbread Muffins (26)

*Remember that homemade gluten-free baked goods taste best once they have cooled completely.  Straight out of the oven they tend to be gummy.

For a printable recipe click HERE.

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Filed under Breads / Crackers / Muffins, Cake, Dessert, Gluten Free, Grains, Kid Friendly, Recipes, Snacks, Vegan, Vegetarian

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February 14, 2013 · 4:40 pm

HAPPY VALENTINES DAY

I wish you all a very happy day filled with love and friendship.  I thought I would revisit one of my family’s favorite recipes…the recipe I created for my honey last Valentines and the recipe that my children requested for tonight’s dessert!

Click HERE for my Chocolate Molten Lava Cake recipe (Vegan & Gluten-Free)

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December 21, 2012 · 2:00 pm

HOMEMADE PEANUT BUTTER CUPS

homemade vegan peanut butter cups collage

Now that we are into the holiday season I do make a few more treats than normal (though I do feel the need to admit that I generally do not eat many of them).

People tend to think that making candy is complicated…it doesn’t have to be.  Last year the kids and I make homemade peanut butter cups.  These peanut butter cups were made with only three ingredients:

  1. Freshly ground peanut butter
  2. Chocolate chips (I use Enjoy Life chips)
  3. Coconut oil

Melt the bag of chocolate chips over a double boiler along with 1-2 tsp. of oil.

Once melted, pour a small layer into mini cupcake liners and place it in the fridge for approximately 10 minutes.  Place the melted chocolate over the double boiler to ensure that it remains melted.

Top the hardened chocolate with some peanut butter and try to keep it in the center allowing a rim of chocolate to remain around it (this will allow the next layer of chocolate to completely cover the peanut butter).

Cover the peanut butter with another layer of chocolate and place in the refrigerator to harden.

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This year I used the same method to make chocolate covered pretzels (gluten-free) and peanuts.  My daughter and I broke small pretzel sticks in half and mixed them with the melted chocolate.  We then placed spoonfuls of the chocolate covered pretzels on waxed paper to cool and harden…little chocolate bird’s nests.  We had some left over at the end with a little too much chocolate, so we mixed in some peanuts and made spoonfuls of that.  They have been a total hit with my family!

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Filed under Candy / Fudge, Dessert, Gluten Free, Holidays, Kid Friendly, Quick, Recipes, Vegan, Vegetarian

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December 18, 2012 · 2:00 pm

TEACHER / COACH GIFTS

I am in the thick of preparing gifts for the coaches and teachers in my children’s lives and I thought I would share with you what we are gifting food-wise this year.

My daughter wanted to gift her teachers with some body butters, and my son will be giving some of his middle school teachers gift certificates, but we will be giving the coaches in our lives the “healthier” caramel popcorn that I made one month as my Secret Recipe Club assignment.

The original version was loaded with butter and sugar, so I rolled-up my sleeves and did my best to remake the recipe. My family loves the recipe I came-up with and while it is definitely a treat, it is much healthier than the traditional version.

I just air popped the popcorn and will be making it into caramel popcorn tomorrow.  This recipe is SO EASY.  I have made caramel popcorn before where you have to stir and stir and stir and with this recipe you shake it all up in a big brown paper bag…it couldn’t be more simple.

Click HERE for the recipe or HERE for the original post with detailed pictures.

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Filed under Dessert, Gifts, Gluten Free, Holiday, Holidays, Kid Friendly, Recipes, Vegan, Vegetarian

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December 10, 2012 · 2:00 pm

THE WORLD’S BEST BANANA BREAD – Gluten Free Version

Worlds Best Gluten Free Banana Bread Recipe (2)

One of the blogs I follow is My Plant Based Family.  I have enjoyed watching Holly’s blog develop and appreciate the fact that after suffering from health issues she and her husband decided to transition their family to a plant-based diet.  She has been open and honest about the diet challenges that she has faced with her older children (her younger children adapted easier to the lifestyle change), which I am sure is something others are going through as they try to make the transition in their own homes.

Worlds Best Gluten Free Banana Bread Recipe (1)

My birthday is at the beginning of November and after celebrating with a nice meal (we enjoyed Mexican food), we came back to our house and enjoyed a gluten-free version of Holly’s World’s Best Banana Bread.  Reading through the ingredients in her original recipe, I felt confident that I could make a GF version and it turned out beautifully.

This has become a staple in our household.

INGREDIENTS

1 cup applesauce (I used my crock-pot applesauce)
1/2 cup turbinado sugar or raw sugar (I used 2 Tbs SweetLeaf SugarLeaf)
3 extra ripe bananas, mashed
1-2 Tbsp nut-based milk
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 cup King Arthur’s Gluten Free Multi-Purpose Flour
1/2 cup GFree pancake mix
1/2 cup blanched almond flour
1/2 cup vegan chocolate chips (optional)
1 tsp xanthan gum

* VARIATION - add 1/4 cup cocoa powder and 1-2 Tbs more nut-based milk

METHOD

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and SugarLeaf. Mix with wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, xanthan gum, and flour to a separate bowl and whisk (If using cocoa powder, add it here).
  5. Ad the dry ingredients to the wet and mix well to incorporate.
  6. Add optional nuts and/or chocolate chips.
  7. Pour into a sprayed bundt pan.
  8. Cook for approx. 22-25 minutes until a tooth pick comes out clean.
  9. Allow the pan to cool for 5 minutes
  10. Turn the cake out onto a cooling rack to continue cooling
  11. Once cooled, leave on a covered cake plate overnight.

The cake tastes the best if you allow it to cool completely and then sit under a cake dome overnight (I know it is REALLY hard to wait), but Holly was SO right…If you leave it overnight the texture is infinitely better.

Thanks for the birthday cake inspiration Holly!

Worlds Best Gluten Free Banana Bread Recipe (3)

For a printable version of this recipe click HERE.

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Filed under Cake, Dessert, Gluten Free, Recipes, Vegan, Vegetarian

November 20, 2012 · 6:00 pm

CITRUS INFUSED CRANBERRY PEAR SAUCE

Thanksgiving time is a favorite in our household…family begins to gather and it signals the beginning of the holiday season.

I always like to make sure that at Thanksgiving each family member has their favorite dish at our Thanksgiving celebration.  For my husband that means Stove Top stuffing.  For my son that means my mom’s ambrosia.  For my daughter that means apple crumble and for me that means cranberry sauce.  I have always enjoyed cranberry sauce, especially the sauce that my mom always made when I was a kid.  She found the original recipe in the local paper.  The recipe called for fresh cranberries, diced pear, orange juice, and white sugar,

For the past three years I have been working on making a healthier version of the cranberry sauce that did not include sugar.  I tried making it with xylitol (I am not a fan), stevia (it just wasn’t the same), and this year I made my favorite version yet using apple juice concentrate.  This will be my go-to cranberry sauce for years to come.

Have a wonderful Thanksgiving!

INGREDIENTS

Trader Joe’s organic fresh cranberries (8 ounces)
1 container (12 oz.) frozen organic apple juice concentrate 
2 pears, diced
zest of 1 orange
 

Place all of the ingredients in a sauce pan and simmer on low (make sure it does not boil over) until it is reduced to 1/3 of its original volume.

Cool and refrigerate until ready to eat.

 

Images by Tony Tseng

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