Desserts

Spicy Caramel Apple Sauce
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on Oct 18, 2012 | 0 comments
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(Use this recipe with the Pumpkin Bread Pudding recipe!) This recipe is one you will want to taste test a bit.  Some people do not prefer much spice so use the smaller amount.  However, depending on the age of your spices (the older then less potent) and your preferred spice “meter” you may want to increase the amount to the greater measurement listed. Again, this is part of adapted Bobby Flay recipe giving non-dairy options and real food (over processed) whenever possible/necessary.  However, you can visit the original recipe for reference if you’d like. In addition to the Pumpkin Bread Pudding you can put this sauce over ice cream, pumpkin bundt...

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Pumpkin Bread Pudding with Vanilla Creme Anglaise and Caramel Apple Sauce
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on Oct 18, 2012 | 0 comments
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Pumpkin Bread Pudding with Vanilla Creme Anglaise and Caramel Apple Sauce
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This recipe came HIGHLY recommended by a friend.  It is based on Bobby Flay’s Pumpkin Bread Pudding recipe.  I hope to make it this weekend and try it for myself (but, trust me, if my friend Taryn recommends it, it is gooooooo-ood!) 2 cups heavy cream 1 cup coconut milk 1 vanilla bean, seeds scraped 6 large egg yolks 1/2 cup raw sugar, brown sugar or agave 3 tablespoons pure maple syrup 1 cup pure canned pumpkin puree 2 tablespoons bourbon Pumpkin Bread, toasted and cubed* Vanilla Bean Creme Anglaise Spicy Caramel Apple Sauce Freshly whipped cream *You can buy good pumpkin bread made – try Trader Joes! – or you can make the recipe on BBAB…....

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Sweet and Tart Rhubarb and Berry Dessert Sauce
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on Apr 27, 2012 | 0 comments
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I found this recipe on “Mark’s Daily Apple”.  Delicious – great on the chocolate coconut milk custard. Sweet/Tart Rhubarb and Berry Sauce 2 tablespoons butter 1 teaspoon vanilla 2 teaspoons honey 3 stalks of rhubarb, peeled if needed and sliced thinly 1 cup fresh raspberries 1 cup fresh blackberries Instructions: If the peel on the rhubarb is thick and/or stringy, you can peel it off before cutting the stalks up. Melt butter with honey and vanilla over medium heat. Add rhubarb and simmer 10 minutes. Add berries. You can remove the sauce from the heat immediately so the berries stay firm and fresh, or simmer for 3-5 minutes so the berries...

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The (Better Than McD’s) Shamrock Shake
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on Mar 17, 2012 | 0 comments
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This recipe came across my path today… it’s from Kelsey Banfield who is a huge fan of McDonald’s Shamrock Shakes (I have never had one, but now… I might just make this recipe!)  Do tell me what you think… yum! McDonald’s Shamrock Shake Copycat Recipe (makes 1 giant shake, or 2 generously sized shakes) Ingredients: 3 cups real vanilla ice cream (I prefer coconut milk varities since dairy and me are not friends). 1 3/4 cups milk (or substitute hemp milk or coconut milk… the thinner variety not the canned unless you want it really rich) 1/2 teaspoon peppermint extract Green food coloring, if desired Directions: Blend all...

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Homemade (Girl Scout Cookie) Samoas
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on Mar 10, 2012 | 0 comments
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Homemade (Girl Scout Cookie) Samoas
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I am very excited to post this!  I found it on a homemade cooking site called “Instructables“.  Enjoy it!  Yeah for real food and not giving up what you enjoy. I have the full instructions from the site, but you might want to check out her step-by-step instructions because she has pictures of each step.  I am hoping to make these for Easter! **************************************************************** First, you’ll need the basic shortbread recipe, which you can find here. Just to have it handy, here’s a repeat of those ingredients: 1 cup (2 sticks) butter, room temperature 1/2 cup sugar 2 cups all purpose flour 1/4 teaspoon baking...

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Creme De Pots – No Refined Sugar… Rich and Delicious!
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on Mar 8, 2012 | 0 comments
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I just made this last night… wow!  Rich, thick and delicious!   1 cup full-fat coconut milk 1/8-1/4 cup agave (to taste) 4 ounces of unsweetened baking chocolate, cut into slivers OR 12 tablespoons cocoa powder* 3 egg yolks 1 teaspoon vanilla   1) Put egg yolk in a medium bowl and whisk. 2) Heat milk and chocolate over medium heat, stirring regularly until you attain a rolling boil – about 10 minutes. 3) Lower heat to low.  Take about 1/3-1/2 of the mixture into the bowl of egg yolks and blend together. 4) Add egg mixture to chocolate mixture and cook for another 2-3 minutes. 5) Remove from heat, add vanilla – stir.  Place in 4 small...

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