Category Archives: Dessert

Spiced Mexican Chocolate with Sea Salt

 

Spiced Mexican Chocolate with Sea Salt

Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 6 oz dark chocolate
  • 3 oz semi-sweet chocolate
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground cayenne
  • 1/4 teaspoon course sea salt
  • 2 tablespoons dry roasted peanuts

Instructions

  1. Prepare a 7"x11" baking pan, by lining it with parchment paper or wax paper. (Taping the paper to the pan will make your life easier when you go to spread chocolate!)

  2. Coarsely chop the chocolate.

  3. Chop/crush peanuts. (I put the peanuts in a bag and use a rolling pin to crush them.)

  4. Melt chocolate in a double boiler, stirring until completely smooth. Stir in cinnamon and cayenne until completely mixed.

  5. Using a spatula, spread chocolate mixture evenly on the parchment paper.

  6. Sprinkle with sea salt, and then crushed peanuts.

  7. Allow to set for 1-2 hours. For best results, place them in the refrigerator.

  8. Cut into pieces, and store in a sealed container in the fridge.

Oh So Tasty Pumpkin Bread Pudding!

 

Oh So Tasty Pumpkin Bread Pudding!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8

Ingredients

Bread Pudding

  • 4 cups white bread cut into 1/2" cubes
  • 4 eggs
  • 3 egg yolks
  • 1 1/2 cups milk
  • 1 1/4 cups heavy cream
  • 3/4 cup canned pumpkin purée
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tbsp rum or brandy
  • 1/4 tsp organic ground nutmeg
  • 1 tsp organic ground cinnamon
  • 1/4 tsp organic ground cloves
  • 2 tbsp cold butter cut in tiny pieces

Ginger Cream Drizzle

  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp ginger organic
  • 1 tsp vanilla
  • 5 egg yolks
  • 1/2 cup sugar granulated

Instructions

Bread Pudding

  1. Preheat oven to 350°F.
  2. Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes.
  3. Spread the dried bread cubes on a 13x9x2-inch baking pan.
  4. In a large mixing bowl, whisk together all pudding ingredients (not the butter).
  5. Pour mixture evenly over bread cubes.
  6. Let sit for 10 minutes, until bread is well-coated and soaked.
  7. Top with butter pieces, and bake 45 to 50 minutes.
  8. Pudding should be set in center: do not over bake.
  9. Remove from oven, and divide evenly into serving dishes. Serve warm with topping.

Drizzle

  1. Heat milk, cream, ginger and vanilla in a medium, heavy saucepan over medium heat until mixture is hot and begins to boil slightly, stirring occasionally.
  2. Remove from heat.
  3. While mixture is heating, whisk egg yolks and sugar together until smooth.
  4. Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly. (So eggs don’t cook when combining two temperatures.)
  5. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.
  6. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  7. Do not boil, or sauce may curdle.
  8. Set aside, uncovered. Pour over warm pudding, and serve.

Chocolate, Bourbon and Cranberries!

 

Chocolate, Bourbon and Cranberries!

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Cake

  • 5 tbsp coconut oil
  • 3.5 oz dark chocolate
  • 2 large eggs
  • 1 large egg yolk
  • 3 tbsp coconut sugar
  • 2 tbsp flour
  • 2 tsp cocoa powder
  • pinch fine sea salt

Cranberry Bourbon Sauce

  • 12 oz cranberries fresh
  • 1 cup sugar
  • 1 tsp organic ground cinnamon
  • 1/4 cup bourbon

Instructions

Bourbon Cranberry Sauce

  1. Blend together cranberries, sugar and cinnamon.
  2. Bake at 350°F for 1 hour, stirring after 30 minutes.
  3. Remove from oven and stir in bourbon.

Cake

  1. In a double boiler, melt together coconut oil and chocolate.
  2. Meanwhile, beat eggs and cocoanut sugar together for 3 minutes.
  3. Meanwhile mix together flour cocoa and salt.
  4. Stir the chocolate mixture into the egg mixture.
  5. Fold in the flour mixture.
  6. Spoon into 4 greased ramekins and chill for 30 minutes.
  7. Preheat oven to 425°F. Place ramekins onto baking dish and add water until it rises 1/2 up the sides of the ramekins.
  8. Bake for 15 minutes.
  9. Flip cake out of ramekins onto plates and serve with a dollop of bourbon cranberry sauce and whip cream.

A Thanksgiving Twist on Traditional Cheesecake

A Thanksgiving Twist on Traditional Cheesecake

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 682 kcal

Ingredients

Crust

  • 24 gingersnaps
  • 3 tbsp coconut oil

Filling

  • 32 oz cream cheese organic
  • 1 1/3 cup coconut sugar organic
  • 2/3 cup sour cream organic
  • 4 eggs organic
  • 2/3 cup whipping cream organic
  • 1 tbsp vanilla extract
  • 1/4 teaspoon salt

Topping

  • 2 cups sour cream organic
  • 1/3 cup sugar powdered
  • 1 tsp vanilla extract

Bourbon Cranberry Sauce

  • 1 cup sugar organic
  • 12 oz cranberries fresh
  • 1 tsp organic ground cinnamon organic
  • 1/4 cup bourbon

Instructions

Crust

  1. Preheat oven to 350°F
  2. pulse the gingersnaps in a food processor until they are fine crumbs
  3. add coconut oil and pulse a few more times
  4. Press into the bottom of a 9 inch spring form pan.
  5. bake for 15 minutes.
  6. After crust cools, wrap bottom and sides of pan in aluminum foil, pressing sides tightly so that water won't penetrate the foil.

Filling

  1. Beat the cream cheese in a stand mixer for 4 minutes scrap down sides of bowl and
  2. Add sugar and beat 4 more minutes - scrap down sides of bowl.
  3. Add salt and vanilla extract and eggs one at a time beating between each egg.
  4. Add sour cream and heavy cream and blend together.
  5. Pour filling into prepared pie crust.
  6. Place wrapped spring form pan into large roasting pan.
  7. Pour boiling water into the roasting pan until it rises 1/2 way up the outside of the spring form pan.
  8. Bake at 325 degrees for 1 1/2 hours.
  9. Turn off oven, open oven door and let cake cool in oven for another hour.
  10. Once the cheesecake is cooled, cover and move to the refrigerator overnight (or a minimum of 4 hours).

Topping

  1. Blend sour cream with powdered sugar and vanilla extract.

Bourbon Cranberry Sauce

  1. Toss cranberries with sugar and cinnamon.
  2. Bake in 350° oven for 1 hour, stirring after 30 minutes to smash cranberries.
  3. Add bourbon after removing from oven and stir once more.

Put it all together!

  1. Run a knife along the sides of the spring form pan.
  2. Open the spring and release the sides from the bottom.
  3. Spread the topping over the top of the cheesecake.
  4. Add a dollop of cranberry sauce to each piece of cheesecake when you serve it.

Recipe Notes

Ginger Lemon Green Tea Sorbet

 

Ginger Lemon Green Tea Sorbet

"Eat lots of lemon and ginger." Wise words from my friend Lynn as to how to beat a nasty cold. The only problem was my throat hurt so much, I had no desire to eat anything. I found sipping whiskey (strictly for medicinal purposes) worked well. It numbed the back of my throat and only required small pathetic sips.  But, girl can not live on whiskey alone. This sorbet was my first venture into the kitchen, after spending 2 WEEKS!!!!! fighting (not so successfully) this nasty bug. The hardest part was zesting 4 lemons. But then again, when you are sick, everything seams hard! The ginger and lemon flavors dominated the green tea. This tasted Devine, and felt soothing on a sore throat. It is the perfect treat for a sicky. Next time, I'd like to experiment with using honey instead of sugar.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 4

Ingredients

  • 2 green tea bags
  • 4 lemons zested
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 2 tbsp ginger fresh, grated
  • 1/2 cup bubbly water

Instructions

  1. After zesting lemons, dice the zest into small pieces.
  2. Boil water, sugar, lemon zest, and ginger in saucepan.
  3. Reduce heat and simmer 5 minutes.
  4. Remove from heat and add tea bags. After 4 minutes, remove tea bags. Let cool.
  5. Add lemon juice and bubbly water.
  6. Pour into ice cream maker and freeze for 30 minutes.
  7. Take out of ice cream maker, and place in freezer for an additional hour.

Recipe Notes