Dessert

Dessert, Toddler Easy
March 15, 2019 Leave a comment
  • 18 standard – cupcake liners
  • 2 cup – flour, whole wheat
  • 1 1/2 teaspoon – cinnamon
  • 2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 1/2 cup – butter, unsalted
  • 3/4 cup – milk
  • 1/2 cup – honey
  • 1 large – banana
  • 6 ounce – spinach
  • 1 large – egg
  • 1 teaspoon – vanilla extract

Directions

  1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  2. Combine all dry ingredients in a large mixing bowl.
  3. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
  4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
  5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  6. Cool most or all of the way before serving.
Dessert, To Try
November 12, 2017 Leave a comment

Crust Ingredients

  • 10 graham crackers
  • 1/3 c. granulated sugar
  • 6 tbsp. butter, melted
  • kosher salt

 Filling Ingredients

  • 2 8-oz blocks cream cheese, softened
  • 2 ripe avocados, peeled and pitted
  • 1 c. sugar
  • Pinch salt
  • 3/4 c. heavy cream
  • 1/2 c. fresh lime juice
  • Zest of 1 lime

Directions

  1. Preheat oven to 350° and spray a pie dish with nonstick cooking spray.
  2. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl then add melted butter, sugar, and a pinch of salt and mix until combined.
  3. Press graham cracker mixture firmly into prepared dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.
  4. Make filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, sugar and a pinch of salt until smooth and fluffy, 3 minutes. Add avocados and beat until smooth.
  5. Add heavy cream, lime juice, and most of lime zest (save some for garnish!). Beat until stiff peaks form, 2 to 3 minutes more.
  6. Transfer filling to cooled pie crust. Garnish with more lime zest and small lime wedges. Freeze until solid, 4 to 5 hours. Serve immediately.
Dessert, Vegetable Dishes
December 24, 2016 Leave a comment

Ingredients

  • 8 medium sweet potatoes, baked, peeled and sliced in half lengthwise
  • 1 – 1 1/2 cups water
  • 1 1⁄3 cups packed dark brown sugar
  • 8 tablespoons butter
  • 1/2 teaspoons cinnamon
  • 1 1⁄2 teaspoons vanilla
  • 1/2 cup of Molasses (Blackstrap or regular)
  • orange/lemon rind and thin slices

Directions

  1. Combine all ingredients except sweet potatoes in 2-quart saucepan.
  2. Bring to a boil stirring occasionally.
  3. Reduce heat and simmer about 45 minutes, stirring occasionally.
  4. Place sliced sweet potatoes in an ungreased 9×13 dish in a single layer cut side up.
  5. Pour syrup over potatoes coating all pieces.
  6. Top with thin slices of citrus.
  7. Bake at 400 degrees until bubbly about 45 minutes basting every 15 minutes.
  8. Optional: Finish by torching for more caramelization.
Dessert, To Try
December 24, 2016 Leave a comment

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, optional and to taste
  • 2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

YIELD: about 28 medium-small cookies

Dessert, Pastas & Breads
October 25, 2016 Leave a comment

Ingredients

  • 1 1/4 cup Sugar
  • 2 cups Flour
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Nutmeg
  • 1 tsp salt
  • 1 tsp Baking Powder
  • 3 Eggs
  • 4 overripe Bananas
  • 14 tbsp Browned Butter (let cool)
  • Optional: Orange or Lemon Zest

Directions

  1. Preheat oven to 350 degrees, butter and flour 10″ x 5″ x 3 ½” loaf pan for batter when done.
  2. Put dry ingredients in the food processor and pulse to mix. Transfer to a bowl.
  3. Put wet ingredients in the food processor, including butter.
  4. Mix with dry ingredients.
  5. Pour into loaf pan and bake until cake tester comes out clean from the center of the loaf.  Approximately 1 hour and 10 minutes.
Dessert
April 26, 2016 Leave a comment
  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling

Directions: Prep

  1. Whisk dry ingredients: Flour, Baking Soda & Salt.
  2. Brown the butter until nutty aroma.
  3. Cream butter and sugar; add egg yolk, vanilla and yogurt.
  4. Add the dry ingredients slowly and beat on low speed until incorporated.
  5. Fold in chocolate chips.
  6. Chill dough for 2 hours.

Directions: Bake

  1. Preheat oven to 350 degrees.
  2. Take chilled dough and measure 1 1/2 tbsp of dough into a ball.
  3. Flatten on the palm of your hand and place a tsp of chilled Nutella in the middle of the cookie. Fold the dough on top of the Nutella ensuring it’s properly sealed.
  4. Place in sheet 2 inches apart and flatten very gently and only slightly.
  5. Bake for 9-11 minutes or until edges turn golden brown.
  6. Remove and sprinkle with sea salt.
Dessert
April 26, 2016 Leave a comment
  • 1 cup Mochiko (sweet rice flour)
  • 3/4 cup Sugar
  • 1/4 cup high quality Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon of Kosher Salt
  • 4 tablespoons Butter
  • 1/2 cup Chocolate Chips or Nutella
  • 1 (12 oz) can Evaporated Milk
  • 1 1/2 teaspoons Vanilla
  • 2 Eggs
  • 1/2 cup Chocolate Chips for Topping

Directions

  1. Preheat the oven to 350 degrees. Line an 8×8 pan with buttered parchment.
  2. In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool slightly.
  3. In a bowl whisk together the mochiko, sugar, baking soda and salt.
  4. Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.
  5. Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake for 35-40 minutes until the center is cooked through.
  6. Let cool in the pan for 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack.
  7. Cut the brownies into squares to serve.

Note: You can also make it in cupcake tins, higher likelihood that your center will cook thoroughly.

March 21, 2016 Leave a comment In Dessert

Wet Ingredients

  • 1 cup of Grassfed Butter
  • 1  cup of Organic Sugar (or Coconut Sugar)
  • 1/2 cup of Blackstrap Molasses
  • 2 Organic Pasture-Raised Eggs
  • 2 tsp Vanilla

Bloom Ingredients

  • ¼ cup Flaxseed Meal
  • ¼ cup Wheat Germ
  • ¼ cup Chia Seeds
  • ¼ cup Bee Pollen (Powder or Pellets)
  • 1 cup Warm Water (¼ cup of water per additional item or reduction – so if you only put in 3 items, put ¾ cup of water)

Dry Ingredients

  • 4 cups of rolled Old Fashioned Organic Oats
  • 1 cup Walnuts
  • 1 cup All Purpose Flour
  • 2 tsp Baking Soda
  • 3 tsp Sea Salt
  • 1 cup of Brewer’s Yeast

Fillings

  • 2 cups of Chocolate Chips
  • 1 cup of dried Blueberries

Directions

  • Preheat oven to 350 degrees
  • Mix all the wet ingredients together; melt butter and add.
  • Bloom the ingredients and let sit for a few minutes until fully reconstituted.
  • Pulverize the oats until smooth, add walnuts and pulse until desired texture.  Combine all dry ingredients together with the oats and walnuts.  Stir in the fillings.
  • Mix all ingredients together then use an ice cream scooper to portion onto a baking sheet.  Flatten slightly and bake for 12 minutes.

Yield: 2 Dozen Cookies

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