Category Archives: Dessert

Third Thursday :: September

DSC_0698 DSC_0702

Third Thursday got bumped to Friday this month, and with a few confirmed guests down from brutal colds, our jars are filled with leftovers this week. To be honest, it was a relief to come home from the ABC Walk and a weekend with family and be able to sit on the couch and recoup on Sunday instead of cooking!

Here was our farewell to summer menu for our small crew of seven:

Chicken Salad
Serves 8-10 

  • 6 chicken boneless, skinless chicken breasts—boiled or cooked through in the oven
  • 10 oz. hummus (homemade or store-bought)
  • 3-4 stalks celery, chopped
  • 2 tsp relish
  • 1 tsp Dijon mustard
  • Sesame oil (to taste)
  • Salt and pepper

Mix everything together and serve on bread or lettuce wraps. This week we had a loaf from Hall Street Bakery as well some homemade bread courtesy of Rachel!

Chickpea Curry Wraps
Serves 6-8

  • 2 15 oz. cans chickpeas
  • 1 onion diced
  • 3 carrots, shredded
  • 2 garlic cloves, minced
  • 3 tsp curry
  • 3 tsp turmeric
  • sea salt to taste
  • 1/2 cup coconut milk
  • ½ cup raw cashews
  • 3 Tbs coconut oil

Heat the oil on medium in a larger pot. Sauté the onion and garlic for 5-7 minutes. Add the carrots and cook until they are soft. Finally, add the rest of the ingredients and heat through. Serve immediately or chilled. We pre-made them into lettuce wraps but have also done them as jars with the lettuce on the side to wrap later.

Adapted from this recipe.

Quinoa Salad
Serves 8-10 as a side   

  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
  • 1 medium tomato, chopped
  • 1 English cucumber, sliced
  • 1 red pepper, chopped
  • 1 onion, chopped
  • Handful Italian parsley

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, crushed
  • 1 Tbs yellow mustard
  • 2 Tbs dried oregano
  • Salt and pepper to taste

Combine the quinoa and vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes. Combine the rest of the ingredients. Once the quinoa is cool, add—along with the dressing—to the veggies.

Adapted from this recipe.

Peach-Blueberry Crisp

For the filling:

  • 6-8 peaches
  • 1 cup blueberries (fresh or frozen)
  • Cinnamon
  • Brown sugar

Cut up the fruit and sprinkle with cinnamon and brown sugar—to taste. Spread in a 9×13. We used this topping. Bake at 350 for 35-40 minutes.

And, for fun: A pic of my fam before heading out for our breezy walk to support breast cancer treatment in Northern Michigan!

12049530_902771536473932_5562221583248802455_n

 

Tagged ,

Blueberry Dessert

Filling
2 cups blueberries (frozen or fresh)
1/4 cup honey
juice of one lemon

Crust
2 1/2 cups almonds
1 egg
1/3 cup liquid maple syrup
1/3 cup coconut oil, melted
1 tsp pure vanilla
pinch of  salt

Directions:
To make the filling, combine all the ingredients on the stove top until it comes to a boil. Once it starts boiling stir it occasionally for the next 20 minutes or so — depending on how thick you want it. You’re basically just making jam. I did this the day before and threw it in the fridge. It makes about 1 cup and is the perfect amount for the dessert. You can also easily double it if you want more.

Throw the almonds in a food processor (a blender might work too but I’m not sure) and blend until they look like a flour consistency. Add the rest of the ingredients and process until blended. Pour this into a greased 8×8 baking dish or pie plate and bake at 350 for 22 minutes.

Tagged , ,

(Avocado Coconut) Cowboy Cookies

cookies

 

Source

Makes about small 28 cookies

  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp sea salt
  • 2 ripe bananas
  • 1/4 ripe avocado (about 1/4 cup)
  • 1 cup almond milk (or milk of choice)
  • 4 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup shredded coconut
  • 2/3 cup chocolate chips, Enjoy Life dairy-free kind

Preheat oven to 375 degrees.

In a medium bowl, combine all dry ingredients, coconut through salt.

In another larger bowl, add in the remaining ingredients, mashing the banana and avocado with a fork. Add the dry ingredients to the wet ingredients, mixing well. Make sure to work out any clumps of coconut flour.

Spoon out about 2 tablespoons of dough and form into a ball, placing it on a parchment lined baking sheet. Continue this process until you’ve created all of your round cookies. *I like my cookies slightly doughy in the middle after baking. If you want more of a cooked cookie, press down the tops slightly, flattening them out.*

Bake cookies for 20 minutes, or until golden browned.

Eat, enjoy, savor!

Tagged ,

Mint Chocolate Chip Ice Cream (Coconut Milk Decadence)

mintchocolatechipicecream-300x199Source

      2 14 ounce cans of full fat coconut milk
      1/3 to 1/2 cup of honey
      1 teaspoon organic vanilla extracts, optional
      2 teaspoon organic peppermint extract
      3 ounces of dark chocolate

In a medium size bowl, whisk together the coconut milk, honey, and extracts. Freeze in ice cream maker according to instructions. Meanwhile, finely chop the dark chocolate and add to the ice cream maker the last 30 seconds or so. Freeze to “ripen” or eat right away, soft serve style. If you leave in the freezer for more than a few hours, let it sit at room temperature for about 10-15 minutes to soften before serving.

Enjoy!

 

Tagged ,

Almond Honey Cake

1 1/2 cups whole almonds, toasted

4 large eggs, at room temperature, separated

1/2 cup honey

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping:
2 tablespoons honey

1/4 cup sliced almonds, toasted

My coworker made this for me as a birthday cake and it was AMAZING! Serves about 10.

Preheat oven to 350 and coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

Next, process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground–I’m guessing you could just use almond flour here, too). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.

In a separate bowl, beat 4 egg whites with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.

Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely. Remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Tagged , ,

Banana Chocolate Chip Cookies

3 large, ripe bananas

1/2 cup almond butter (I used roasted, but I’m guessing any natural nut butter would work)

1/4 olive oil (I actually did half olive and half vegetable just because I ran out – it worked just fine)

1 tsp. vanilla extract

2 cups oats

1/3 cup shredded coconut (optional)

1 tsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. salt

1/2 – 1 cup chopped dark chocolate or chocolate chips (I used the dairy, soy, nut free chunks)

In a large bowl mash the bananas with the almond butter, oil, and vanilla. Stir in the oats, coconut, baking powder, cinnamon and salt. Add the chocolate chips. Drop spoonfuls on a greased cookie sheet and bake for 12-14 minutes at 350. Makes about two dozen.

Tagged , ,