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Category Archives: Desserts

Pies, cakes, breads, puddings, fruit cobblers and crisps, cookies, and brownies.

Zucchini Carrot Souffle Muffins

This muffin recipe* is from my friend Chloe who I have known since we were kids in elementary school. Today, Chloe is a registered dietitian (RD) and owns a nutrition consulting business in Cambridge, MA. She has a firefighter husband, four kids and two dogs. I saw Chloe as a client when I was trying to lose some weight a few years ago and she helped me immensely by giving me a plethora of recipes that are both healthy, guilt-free and delicious. You will see many more of Chloe’s recipes on my blog as I have time to upload them. I think these muffins are ingenious— They are gluten-free, dairy-free, paleo-friendly and are an easy way to get some extra veggies. They also have no added sugar with the exception of maple syrup. They have just a touch of sweetness.

*Alternately, you can put the batter in a loaf pan lined with parchment paper and turn this intro bread instead of muffins.

Original Source: Chloe Schweinshaut, RD of RiversideNutrition.com

 

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Ready In: 1 hr 5 minutes
Makes 10 servings (depending how large your muffin tins are)

Ingredients:

  • 1/4 cup maple syrup
  • 4 eggs (separated)
  • 1/4 cup coconut oil (melted)
  • 1 tablespoon vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon ground flax seed
  • 1 tablespoon hemp seeds
  • 1/4 teaspoon sea salt
  • 1 carrot (grated)
  • 1 zucchini (grated)

Instructions:

  • Preheat oven to 350 F. Grease a muffin tin or line one with muffin cups.
  • In a bowl, whisk together maple syrup, egg yolks, melted coconut oil and vanilla extract.
  • Add dry ingredients to the wet mixture and combine thoroughly.
  • Add grated carrot and zucchini. (Note: If it is too wet, add more coconut flour. If too dry, add 1 tablespoon warm water at a time).
  • Using a handheld or stand mixer, whisk egg whites until stiff peaks form. Gently fold egg whites into batter.
  • Scoop batter into muffin cups and bake for 35 minutes or until a toothpick comes out clean. Let cool before serving.

 
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Posted by on February 22, 2020 in Breads, Healthy Snacks

 

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Coconut Date Balls

If you are looking for a healthy way to satisfy your sweet tooth, these Coconut Date Balls may do the trick! As Ellie Krieger says, they have “no added sugar” because all the sweetness comes from the dates themselves. Ready within minutes, they are fun to make with kids or just by yourself when you are craving a late afternoon snack or dessert. I am a huge fan of Ellie Krieger and have been making these every week since I saw the video on her website. You would never guess they are gluten-free, dairy free and vegan.

Original Source: Ellie Krieger.com
You can also view Ellie demo this recipe on her Facebook page

Preparation Time: 5 minutes
Cooking Time: N/A
Ready In: 10 minutes
Makes 8 servings (serving size: 3 balls)

Ingredients:

  • 3 tablespoons shredded, unsweetened coconut
  • 7 ounces pitted dates
  • 3 tablespoons whole, natural almonds
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Instructions:

  • Place the coconut on a small plate.
  • Place the dates, nuts, cinnamon and salt in the bowl of a food processor and process until finely chopped.
  • Using a rounded teaspoon of the mixture, press it into a ball with your fingers, then roll the ball into the coconut, pressing down somewhat so the coconut adheres.
  • Repeat with the remaining mixture and coconut.
 

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Oatmeal Raisin Cookies

Oatmeal raisin are my favorite, as well as my boyfriend Jason’s favorite, kind of cookies. They are a solid choice if you have to bring a dessert to an event where anyone can’t eat (or for some strange reason doesn’t like) chocolate. There are thousands of recipes for oatmeal raisin cookies, but I like this one in particular because the cookies come out chewy on the inside and slightly crunchy on the outside. They are sweet, but not overbearingly so. In addition, they are quick to make and most of the ingredients are things you probably already have in you cupboard.

Original Source: Allrecipes.com

Preparation Time: 15 minutes
Cooking Time: 10 minutes per cookie sheet
Ready in: 1 hour

Ingredients:

  • 3/4 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup light-packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 3/4 cups rolled oats
  • 1 cup raisins

Instructions:

  • Pre-heat oven to 375 degrees
  • In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Chef’s Tips:

  • Use a silicone mat as pictured above to make clean-up easy and prevent the cookies from sticking to the baking sheet.
 
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Posted by on August 5, 2017 in Cookies, Desserts

 

Blueberry Pie

Blueberry is my boyfriend Jason’s favorite pie, so I dedicate this recipe to him. The lattice crust adds an attractive flair and the lemon juice complements the fruit so that the pie is slightly tart and not too sweet. I also add lemon zest to enhance the citrus flavor. I suggest making this pie in July through early September when blueberries are in season. Be sure to use fresh blueberries. (Maine blueberries are best if you can find them).

(Original Source: Food Network.com)

Preparation Time: 30 minutes
Cooking Time: 45-60 minutes


Ingredients:

  • 2 store-bought frozen pie crusts (you can make your own from scratch, but store-bought is much easier)
  • 1 cup sugar
  • 4 1/2 cups fresh blueberries
  • Squeeze of fresh lemon juice
  • Zest of 1/2 lemon
  • 5 Tbsp. flour
  • Salt

Instructions:

  • Pre-heat oven to 350 degrees.
  • Unfold first pie crust and press into pie dish.
  • Place blueberries in strainer and rinse.
  • Drain berries and add to large bowl.
  • Add flour and toss to coat.
  • Add sugar, lemon juice, zest and salt.
  • Pour berries into pie shell.
  • Cut other pie crust into 1 ” strips. Place strips on top of crust in criss-cross pattern to form a lattice.
  • Bake for 45 – 60 minutes or until bubbly. Serve.

Chef’s Tips:

  • Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
  • Place strips of aluminum foil around the edges of the pie crust while baking to prevent it from burning.
  • When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.
  • If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.
 
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Posted by on August 5, 2017 in Desserts, Pies, Summer Pies

 

Mixed Berry Pie

I typically bring Strawberry Rhubarb Pie to summer gatherings, so when I couldn’t find rhubarb in my local supermarket I was in a bind. My friend Cecilia had requested a fruit pie for her picnic, so I googled “berry pie” and found this five star recipe from the Food Network. I ended up with enough filling for two pies, so I’ve cut the ingredients in half below. I also added the zest of half a lemon, which contributes a pleasant tangy flavor to counteract the sweetness of the berries and sugar. This may be my new favorite summer pie!

(Original Source: Food Network.com: “Cafe Hon’s Mixed Berry Pie”)

Preparation Time: 30 minutes
Cooking Time: 45 minutes


Ingredients:

  • 1 cup blueberries, fresh or frozen
  • 1 cup raspberries, fresh or frozen
  • 1/2 cup blackberries, fresh or frozen
  • 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 tsp. ground cinnamon
  • 3/4 Tbsp. butter
  • Zest of 1/2 lemon
  • 2 unbaked pie crusts (use your own recipe or the one in the original)

Instructions:

  • Combine sugar, flour and cinnamon. Stir with a fork.
  • Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit.
  • Sprinkle lemon zest evenly on top of fruit mixture.
  • Top the mixed berries with the rest of the sugar mixture.
  • Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with your thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2 slits on the top of the pie.
    • Alternately, you may make a lattice crust as pictured to the right, by flattening the top crust with a rolling pin and slicing it into strips which you criss-cross over each other on top of the fruit filling.
  • Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.

Chef’s Tips:

  • Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
  • If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.
 
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Posted by on June 14, 2015 in Desserts, Pies, Summer Pies

 

Sinful Chocolate Cake with Frosting

If you are going to throw your diet out the window, this chocolate cake is worth the calories. The cake is unbelievably moist, almost to the point of having a fudge-like consistency. The best part is that it’s very simple to make- almost as easy as using a mix (but, that would truly be sinful)! 🙂 I baked this cake for an alumnae function and it was quickly devoured. One reviewer of the original AllRecipes.com recipe commented that the same recipe is on the back of the Hershey’s cocoa box. Regardless of where it came from, it’s amazing! Never again will I use another chocolate cake recipe. This one is staying for good.

The frosting recipe is courtesy of another reviewer of the cake recipe on AllRecipes.com.

Original Source: All Recipes.com: “One Bowl Chocolate Cake III”

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes two 9 inch cakes

CAKE:

Ingredients:Chocolate Cake

Dry:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt

Wet:

  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water

Instructions: 

  • Preheat oven to 350 degrees. Grease and flour two nine inch round pans.
  • In a large bowl, stir together the dry ingredients.
  • Add the wet ingredients. Mix for 2 minutes on medium speed of mixer.
  • Stir in the boiling water last. Batter will be thin. (Do not worry about the thin batter- this is what makes the cake so moist)!
  • Pour evenly into the prepared pans.
  • Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

FROSTING:

Ingredients:

  • ½ cup butter
  • 2/3 cup cocoa
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1/3 cup milk

Instructions:

  • Melt butter and stir in cocoa.
  • Alternately add sugar and milk, beating to spreading consistency. If necessary, thin with additional milk.
  • Add vanilla.

 
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Posted by on January 11, 2014 in Cakes, Desserts

 

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Lemon Meringue Pie

After much research, my search is over for the perfect lemon meringue pie recipe! I have baked this several times for family and friends. Each time, people go back for seconds and there are no leftovers. Southern in origin, lemon meringue is a great year-round pie and ideal for any occasion. It is traditional while still adding an element of surprise for your dinner guests.

(Original Source: AllRecipes.com: “Grandma’s Lemon Meringue Pie”)

Ingredients:

  • 1 cup white sugar
  • 2 Tblp. all-purpose flour
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 Tbsp. butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 Tbsp. white sugar
  • 1 tsp. vanilla for meringue

Instructions:

  • Pre-heat oven to 350 degrees.

Lemon Filling:

  • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt.
  • Stir in water, lemon juice and lemon zest.
  • Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  • Stir in butter.
  • Place egg yolks in a small bowl and gradually mix in 1/2 cup of hot sugar mixture.
  • Bring to a boil and continue to stir constantly until thick.
  • Remove from heat.
  • Pour into baked pastry shell.

Meringue:

  • In a large glass or metal bowl, whip egg whites until foamy.
  • Add sugar and vanilla gradually, and continue to whip until soft peaks form.
  • Spread meringue over pie, sealing the edges at the crust.
  • Bake in pre-heated oven for 10 minutes, or until meringue is golden brown.

Chef’s Tips:

  • Do NOT over-cook lemon filling! The filling should be thick, but pourable. If the filling boils too long, the water will evaporate and you will lose liquid and volume. I learned this the hard way.
 
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Posted by on September 20, 2013 in Desserts, Pies, Southern Pies, Summer Pies

 

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