Category Archives: dessert

Coconut Pumpkin Ice Cream w/ Toffee

29 Saturday Oct 2011

Posted by in dessert, DIY, vegan

≈ Leave a comment

Tags

,

So naughty but so nice. I made this recipe a few weekends ago when I was needing some cheering up. I just happened to have these ingredients laying around and thought to mix them all up- Voila! A sweet treat perfect for the season and it also worked in cheering me up. Enjoy!

Ingredients:

2 cans organic canned coconut milk
1 package of Pumpkin Ice Cream starter mix (I bought this at Williams Sonoma)
1 1/2 c. toffee, chopped into smaller pieces (I used toffee from V Chocolates, it was gift from someone Billy works with and was just sitting around begging to go into this ice cream)

Directions:

1. Open and pour the two cans of coconut milk into a mixing bowl, pour in the package of Pumpkin Ice Cream starter and whisk until it feels like the mix has dissolved. Refrigerate this mixture in until completely chilled.
2. After the mixture has chilled (maybe 2 hours) take out of the fridge and mix in the toffee.
3. Pour the coconut pumpkin toffee mixture into your ice cream maker and freeze according to manufacturer directions. I think I processed mine for 20-25 minutes.
4. Pour into freezer safe containers and freeze for at least one hour before serving.

DIY Popsicles- Hurray For Summer

18 Monday Jul 2011

Posted by in dessert, DIY

≈ Leave a comment

Tags

, , ,

Last summer I picked up some Popsicle molds to make our own (less sugary) Popsicles. Not to mention that Billy is always wanting a ‘treat’ after dinner and I wanted to make something I could feel good about us having. Well, they were a hit. We had a get together planned with our friends this weekend (Nate & Alisa, and JD & Sadie) whom all have kids (Soren & Jude and Olive & Adelae) and I was in charge of dessert, so Viola Popsicles! I knew the kids would love them. Everyone including the adults loved this treat, I also made sure to pick up some molds for my friends to make their own with the kids, and from what I was told that is the first thing Soren wanted to do the following morning, YAY! These are easy and you should try your own creations, our friend Brittany said she pours flavored yogurt into hers for her kids-great idea! Enjoy!

-Chocolate Almond Butter Popsicles- (this recipe comes from Elana’s Pantry)
2 banana’s
1/4 c. almond butter
1/4 c. water (I used 1/2 water)
2 T. cacao powder (raw chocolate)
1 T. vanilla
1/4 t. stevia (I used 1 T. agave)

1. All the ingredients go into your vita mix or blender (I used a blender). Mix well and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

-Sour Orange Popsicles-
3/4 c. fresh squeezed orange juice (I used my juicer, I needed 2 oranges)
3/4 c. fresh grapefruit juice (again I used the juicer, needed 2 grapefruit)
1 c. Whole Foods Blood Orange Soda
1/4. c. fresh lime juice
1/4 c. agave

1. Mix all the ingredients in a bowl and chill in the fridge for about an hour, then pour mixture into molds and freeze. Freeze until ready.

-Watermelon Lime Popsicles– (I made these for our week of juice fasting)
2 1/2 c. fresh watermelon juice (I used my juicer)
1/2 c. fresh lime juice (used my juicer)

1. Mix these two ingredients together and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

Cherry Rhubarb Jam

27 Monday Jun 2011

Posted by in appetizer, dessert

≈ Leave a comment

Tags

, ,

I found the recipe for the jam in Sunset Magazine. I have to say my first batch didn’t turn out, probably because I followed their recipe with no regard for the pectin that I was using. Super bummer. So I followed the ingredient list but merged it with the directions for the pectin I was using. So my recommendation is that you find a recipe you like and follow the directions or merge like I did. Second batch: SUCCESS!

Rhubarb Coffee Cake- Thanks Mom

20 Monday Jun 2011

Posted by in cake, dessert

≈ 2 Comments

Tags

, ,

When I was a kid my parents had a pretty good size garden and rhubarb was one of the items that grew in that garden. Well, I loved the sour taste of anything back then and still do, so when I saw rhubarb at the Farmer’s Market this week I just knew what I had to make my moms Rhubarb Coffee Cake. This is one of those recipes that just takes me back and it was perfect for the Slow Food Potluck this weekend and also for my father-in-law Big Bill for father’s day. Thanks for the recipe mom, Enjoy!

-Rhubarb Coffee Cake-

1 1/4 c. brown sugar (I used 3/4 c. agave)
1/2 c. butter (I used Earth Balance butter, that’s just what I had in the fridge)
1 egg
1 tsp- 1 T. vanilla (I used 1 T.) *update- 5/12/12 added 1 tsp. almond extract
2 c. flour (I used organic whole wheat pastry flour) *update- 5/12/12, 1c. whole wheat pastry flour, 1/2c. almond meal, 1/2c. coconut flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2-3 c. rhubarb (I used 2 c.) outer layer peeled and diced
*optional 1/2 c.- 1 c. nuts (I used 1/2 c. sliced almonds)

-Topping-

1/2 c. sugar (I used organic sugar cane)
2 tsp. Cinnamon

Preheat oven 375 degrees

1. Cream together butter and brown sugar (or agave). Beat in egg and vanilla.
2. Mix dry ingredients, flour, salt, and baking soda. Add half of the dry ingredients to the creamed mixture and mix to combine. Next, add all of the buttermilk and mix to combine. Add remaining dry ingredients, stir in and mix completely.
3. Stir in rhubarb and nuts (if using).
4. Butter a 13×9 baking dish and pour the batter into the buttered dish. Mix the topping ingredients together in a bowl and spoon over the prepared batter.
5. Place the baking dish in the oven and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool a bit before cutting into it.

Komen Walk and Mother’s Day Dinner- Boobs, Friends and Food

09 Monday May 2011

Posted by in appetizer, dessert, DIY, vegan

≈ Leave a comment

Tags

, , ,

 Our group for the big Komen Breast Cancer Walk, Yeah Team!
 Jenn, Mom and Me
 Breakfast at Squatters- Yum Fun
 Creminelli Sopressatta Salami over Fresh Cucumber
Urban Oven Crackers topped w/ local Goat Cheese, Fresh Anchovies and a slice of Fresh Lemon
 The dudes chillen, waiting for food. (Billy and Big Mike)
 View of our beautiful table
 Close up of Greek Salad (made by Mike, recipe on the blog) and Homemade Pasta (made my me) topped w/ local Sunbridge Pesto
Dessert- Homemade Coconut Ice Cream topped w/ Strawberries that were marinated in Chocolate Balsamic Vinegar
-Homemade Coconut Ice Cream-
1 14oz can organic coconut milk
1/4 c. agave
1 T. Bourbon Madagascar Vanilla (I get mine at Williams Sonoma)
a pinch of salt
1. Mix all the above ingredients in a bowl and pour into your ice cream machine and process for 20-25 minutes.
2. Scoop into a freezer container and freeze for at least a few hours before serving.
3. When ready to serve take out of freezer and let sit for awhile to soften just a bit, serve. ENJOY!

‘Salted’ Vegan Chocolate Almond Butter Fudge

22 Friday Apr 2011

Posted by in dessert

≈ Leave a comment

Tags

,

This is a super fast, super easy and super delish. And did I mention only five ingredients as you can see from the picture. The fun thing about this recipe is the salted flavor, it helps balance the the chocolate and almond butter. I use Celtic Grey Salt- it has a natural balance of minerals and trace elements. I usually find it at Whole Foods or Good Earth.
-Salted Vegan Chocolate Almond Butter Fudge-

1 c. vegan chocolate chips
1 c. almond butter
2 T. agave nectar
1 T. vanilla
1/2 tsp. Celtic Salt

1. In a small saucepan over low heat melt the chocolate, stir until melted. Make sure to melt the chocolate low and slow.
2. When chocolate is melted stir in the almond butter until combined well. Then add the vanilla, salt and agave, stir again to combine.
3. Pour mixture into a small loaf pan or small square casserole pan. (I did prep the casserole dish with some coconut oil to make it easy to get the fudge out when sliced)
4. Place the fudge into the fridge for at least two hours to set up.
5. When ready, slice any way you want. (I sliced into 1″ squares)

Peanut Butter Cheesecake- For My Love

13 Sunday Feb 2011

Posted by in dessert

≈ Leave a comment

Tags

Everyone knows how spoiled my husband (Billy) is when it comes to the food department at our house. I take full responsibility for the monster he has become, but all the cooking I do for him is out of pure love. I warned him when we started dating that I was a handful, but I also said I would be worth every bit of it. Cooking for him is my way of saying I love you, I cherish you and thanks for putting up with me. I think he would agree it’s a perfect trade off. When Valentine’s rolls around I usually make him something naughty, this recipe definitely doesn’t fall under our eating for health plan but Valentine’s is about showering those whom we love with a little extra love. So honey, this ones for you. ENJOY!

-PEANUT BUTTER CHEESECAKE-

*base:
1/2 (14 oz) box graham crackers (2c.)
1/2 c. salted peanuts (I used macadamia nuts because I have a surplus of them)
1/2 c. bittersweet chocolate chips (I used semi-sweet vegan choc chips)
4 T. soft unsalted butter

*filling:
2 (8oz) bars cream cheese
3 eggs
3 egg yolks
1 c. superfine sugar (I used sucant)
1/2 c. sour cream
1 c. creamy peanut butter

*topping:
1 c. sour cream
1 c. milk chocolate chips (I used the semi-sweet vegan chocolate chips)
2 T. light brown sugar (I used sucant)

9-inch spring form pan

Cook’s Note: All of the ingredients should be room temp. before you start.

1. Preheat the oven to 325.
2. Process the crackers, nuts, chocolate and butter in a food processor. Once it comes together in a clump, turn it into a spring form pan and press into the bottom and up the sides to make a crunchy crust. Put it in the refrigerator while you make the filling.
3. Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture. Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. (Iactually cooked mine for only 45 min.) The top should feel set and dry.
4. Take cheesecake out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the sugar in a small saucepan over low heat. Gently whisk to blend in the chocolate as it melts, then take pan off the heat.
5. Spoon and spread the topping vety gently over the top of the cheesecake, being careful to not break the surface. Put back in the oven for a final 10 minutes.
6. Remove the cake from the oven and cool completely. Slice and serve.

**This recipe comes from Nigella Kitchen by Nigella Lawson. As seen on Cooking Channel

Carrot Cake Cupcakes

22 Tuesday Jun 2010

Posted by in dessert

≈ Leave a comment

Tags

I follow the blog Elana’s Pantry, I like to browse through her recipes from time to time and came across this one for Carrot Cake Muffins. The kicker is that Elana’s blog is a gluten free blog, so these little gems are made with almond flour which is very high in protein and a great alternative to flour. They were easy which I love about her treat recipes. Anyways these were delicious and fast to make. Instead of writing out the recipe I’m going to direct you to her blog @ http://elanaspantry.com and search for Carrot Cake Cupcakes. Enjoy!

Vegan Chocolate Pudding

05 Monday Apr 2010

Posted by in dessert, vegan

≈ Leave a comment

Tags

, , ,

So a few months back I posted an awesome Mint Chocolate Pudding which I love, and then I came up with this one. It’s just a little easier and dairy free which is a great alternative for any diet direction. It has become one of Billy’s favorite ‘treats’, and he requests it often and I feel great about making it for him. I have also made it for my family and friends and they would agree it’s a winner, you may be a little surprised by the ingredients but don’t knock it till you try it. ENJOY
-Chocolate Pudding-
1 14-oz silken tofu (organic)
1/2 c. soy milk, (last time I used some leftover coffee, yummy)
1/2 c. maple syrup (real) or agave nectar
1/2 c. cacao powder (raw chocolate powder)
2 tsp. pure vanilla extract
pinch of salt, shake of cinnamon, dash of nutmeg
1. Put all the ingredients into the food processor and mix until smooth, just once remove lid and scrape down sides, put lid back on and mix again until totally smooth.
2. Divide into 6 ramekins, place in the refrigerator at least an hour before serving.

Sweet Tooth- Peanut Butter Cups

24 Sunday Jan 2010

Posted by in dessert, vegan

≈ 2 Comments

Tags

, ,

When the new year is upon us it gives us this little extra incentive to better the places in our lives where we can improve. For some of us that might be traveling more, taking more time for ourselves, and maybe possibly eating better. I bet it’s safe to say that eating right is the number one place in our lives we resolve to be better. That’s what happened at our house this year, for the most part we do really well, but my sweet loving man has a major sweet tooth. So much so that if I ask him to run to the store he can’t help but stop by the bulk candy section, and then tries to unwrap the candies in the pocket of his sweat shirt to not get caught. Seriously. I finally had a come to Jesus talk with him and my mom about there love affair with Red Vines, these two were like animals when it came to this crap, double fisting it. Sorry but candy is not supposed to be an everyday treat, and my sweet husband was partaking in the candy dish at work EVERYDAY! So when January 1 rolled around I asked him to give up sugar for thirty days. I wasn’t sure if he could do it the first week he came home with a headache, damn withdrawals. He stayed strong and as far as I know he’s been on the straight and narrow. But I didn’t want him to feel deprived, all things in moderation, so I thought I would offer him some healthy, creative, responsible alternatives, after all I love that man of mine and I want him to remember where the sweet love resides… at home! So this next is one of the alternatives we have been enjoying.
This first one comes from one of the new cookbooks I got for Christmas,’The Kind Diet’, by Alicia Silverstone. I was so impressed with this cookbook, it gives options for where ever you are on you conscious eating journey. Billy can’t keep his hands off these. Enjoy.
-Chocolate Peanut Butter Cups- a.k.a. Reese’s Peanut Butter Cups
1/2 c. Earth Balance butter
3/4 c. crunchy peanut butter (preferably unsweetened and unsalted)
3/4 c. graham cracker crumbs or 10 graham cracker squares
1/4 c. maple sugar, (I used agave nectar)
1 c. grain sweetened, nondairy chocolate or carob chips
1/4 c. soy, rice or nut milk (I used soymilk)
1/4 c. chopped pecans, almonds, or peanuts
1. Line a 12 cup muffin tin with paper liners, set aside.
2. Melt butter in a small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs, and sugar or agave, mix well and remove from the heat.
3. Divide the mixture, about 2 T. per cup among the muffin cups.
4. Combine the chocolate and milk in a small saucepan over low-med heat, stir until chocolate starts to melt. Turn off heat and continue to stir until completely melted.
5. Spoon chocolate mixture over the peanut butter mixture and top with chopped nuts.
6. Place in the fridge to set for at least two hours before serving.