Desserts
Sweet and Tart Rhubarb and Berry Dessert Sauce
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...
Read MoreThe (Better Than McD’s) Shamrock Shake
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...
Read MoreHomemade (Girl Scout Cookie) Samoas
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...
Read MoreCreme De Pots – No Refined Sugar… Rich and Delicious!
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...
Read MoreCoconut Milk Custard (no refined sugar and vegan!)
If you’ve heard of Paleo, you know that grains and refined sugar is OUT. I found this basic dessert online at “Everyday Paleo” but for my sugar fast, I made a couple of alterations: 1 can full-fat coconut milk 1 cup unsweetened baking chocolate (try Dagoba!) * 1/4 cup agave 1 teaspoon cinnamon A splash of rum (optional) ** In a sauce pan, melt the chocolate into the coconut milk over medium low heat while stirring with a whisk. Add the cinnamon and the splash of rum. Pour the custard into small serving dishes and place in the fridge for at least 2 hours. Top with homemade whipped cream. If you do not want your kids to acquire a taste for liquor...
Read MoreMacrina Bakery Flourless Chocolate Torte – from “Gluten Free Girl”
I could resist sharing this… I found it at Gluten Free Girl (love!) I just pulled mine out of the oven. It still baffles me! —————————————————————————- Thick with chocolate and decadent to the tongue, this torte is simply heaven. One bite brings sighs. Two bites makes you moan. And after three bites, you can’t imagine ever eating anything again. If you eat it the same day as you make it — which we did — it will be light and fairly cakey. If you put it in the refrigerator and eat it the next day — which I...
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