Category Archives: Dessert

Grain-Free (Nut-Free) Brownies

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brownies2

When I feel a little down I often choose to bake. Baking is exciting for me. The idea that you can pop a batter into the oven and it transforms into something new- like a cake- (or in this case ridiculously good brownies), is so gratifying. Then there’s the down side. A gooey failure, made from expensive ingredients that goes straight into the trash. (That happens when you are messing with baking chemistry sometimes.)

So, a few days before Mother’s day I was feeling a bit low and I decided to make brownies from the leftover baked Hannah Yam in my refrigerator. Without any consideration for baking science I put together this batter that should not work and yet it did! Over the next few days I made three more batches- tested a few theories- and perfected the recipe for Mother’s day.

Brownies
GFE is having a fun little blog post featuring grain-free, nut-free recipes that satisfy a craving for nuts. This recipe is so perfect for that, my mother-in-law even mistook the sweet potatoes for nuts!
These brownies break a blog promise. I claim to be dairy-free and this recipe calls for goat’s milk whey protein powder. But at the bottom of the recipe I offer an alternative, so if you want dairy-free, read that before you start mixing.

Grain-Free Brownie Recipe
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1 cup cooked Hannah Yam ** (baked is best, steamed is OK too), mashed but not completely smooth
1 banana (medium), mashed
1 teaspoon vanilla extract
1/4 cup honey (*not for dairy free version)
3 eggs
1 tablespoon oil/fat (anything is fine, I use coconut)
1 teaspoon apple cider vinegar (to activate the baking soda)
1/2 cup cacao powder
1/4 cup goat’s whey protein powder, unsweetened (cow’s whey will work too- other protein powders? I have no idea) (*not for dairy free version)
1 teaspoon baking soda
pinch of salt

* For dairy-free, replace the honey with 1/4 cup coconut sugar plus 1 tablespoon honey. Omit the protein powder entirely. If you can tolerate the goat’s whey I highly recommend using it.
** Hannah yams are white and have a more mild favor than orange sweet potatoes. If you can get them, they are preferable. Or the Japanese (white) sweet potatoes would be good too.

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Preheat the oven to 325 degrees.

Prepare a baking dish (8×8 or 9×9) with parchment paper and grease the sides.

In a large mixing bowl, combine all of the ingredients in the order they are listed. Mix together and pour into the prepared baking pan.

Bake for about 40-50 minutes. Less time for gooier brownies, more time for cakey brownies. The brownie will feel firm with a slight give in the center. (Toothpick testing does nothing here.)

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I am sharing this recipe on GFE,

Chocolate Coated PB Cookie Dough Ice Cream Sandwiches

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Creamy, soft, sweet and salty peanut butter cookie dough encapsulated in the crunch of rich chocolate sets the tone for this perfect dessert.

scharffenberger

Crunch through rich chocolate exteriors into creamy peanut butter cookie dough. Extra crunches sneak in with slightly bitter bursts of cacao nibs. The flavor is rounded out with salted peanuts that surround the sandwich… And I could go on and on. Oh my goodness these are so good! So, so, so good.

If you don’t eat peanuts try these with almond butter and toasted almonds. It will be so yummy!

Chocolate Coated PB Cookie Dough Ice Cream Sandwich Recipe
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COOKIE
1 1/2 cup almond meal/flour
2/3 cup creamy peanut butter (lightly salted, 100% peanuts)
1/2 cup raw agave nectar (honey would probably be fine)
2 tablespoons butter or buttery spread
1 teaspoon vanilla extract
2 tablespoons Cacao Nibs

ICE CREAM
1 quart (approximate) Chocolate Ice Cream from my cookbook or purchased chocolate ice cream

TOPPINGS
2 (9.7 oz) 70% Cacao Bittersweet Chocolate Baking Bars or about 19 ounce of any chocolate that you like
1/2 cup salted, roasted peanuts, chopped

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Prepare two sheet pans with parchment paper and make sure they will fit in your freezer.

In a large mixing bowl combine the almond meal, peanut butter, agave, butter, and vanilla extract. Stir to combine then mix in cacao nibs. Chill in the refrigerator until the dough is firm enough to handle.

Scoop one level tablespoon of cookie dough, roll into a ball then flatten onto the prepared sheet pan. Make about 24 cookies then place the sheet pans in the freezer.

Melt the chocolate bars in a double boiler.  There are two ways to coat the cookie dough in chocolate: dip them or paint them (one side at a time). If you plan on dipping the cookies, keep most of them in the freezer and dip only a few at a time (as they soften quickly). After coating both sides of all of the cookies with chocolate, set them in the freezer.

Make sandwiches with the ice cream and cookies. (The ice cream may need to soften a bit in order to form the sandwiches.) Roll the sides in chopped peanuts.

Freeze to set the ice cream, then serve.

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I am sharing this recipe on Allergy-Free Wednesdays, Wellness Weekend, Slightly Indulgent Tuesday,

Everything Cookies and Ice Cream Sandwiches (Vegan)

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Everything Cookies

I love “everything” about these Everything Cookies! I had to promise myself I wouldn’t make them again for a month… because… I have difficultly controlling myself around them. I keep sneaking back into the kitchen for “one more”.

Well, I only waited about a week and then I got the idea to make the cookies into Ice Cream Sandwiches.  I can’t decide which version is more delicious, but I have several ice cream sandwiches calling to me from my freezer so I have plenty of opportunity to try them again.

Everything Cookie Recipe
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2 ripe bananas, mashed
3 tablespoons maple syrup
1/4 cup peanut butter (or any nut butter- or Sunbutter), unsweetened
1 teaspoon vanilla extract
2 tablespoons flaxseed meal
3/4 cup gluten-free rolled oats
1/2 cup quinoa flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup carob chips or chocolate chips (or raisins)
1/2 cup macadamia nuts, chopped (or other nuts or dried cranberries)

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Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper.

Mash the bananas in a medium mixing bowl. Stir in the maple syrup, peanut butter, and vanilla.

You can either mix the dry ingredients separately (as you “should”) or you can do less dishes like me and just mix them all in together in one bowl!

Scoop level tablespoons of batter onto the baking sheet. The cookies don’t spread so you can place them fairly close together.

Bake the cookies on the middle rack for about 12 minutes. Check the cookies at 8 minutes, and if the bottoms are already golden, move the baking sheets to the top rack for the last few minutes.

Place the cookies on a cooking rack promptly after removing from the oven.

Makes about 24-30 cookies.

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Ice Cream Sandwiches
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When making the cookies:

* omit the macadamia nuts and carob chips
* spread the scoops of batter flat before baking (and consider using more batter for each cookie if you want bigger sandwiches)
* after they cool put them in the freezer

Making the Ice Cream

* Make the vanilla ice cream base from my cookbook and add 1/2 cup of peanut butter to the saucepan after adding the other ingredients. Stir thoroughly. You will need to freeze the ice cream for several hours after it is made to get it firm enough for making sandwiches.

OR

* Use a store-bought ice cream and let it get slightly soft for scooping.

Making the Sandwiches

* Assemble sandwiches and roll the edges in chocolate chips or carob chips.
* Freeze for an hour or more until firm. (Although I always let them get a bit soft before I eat them because I like softened ice cream.)

Makes about 10 sandwiches (depending on how big you make them).

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I am sharing this recipe on Whole Food Fridays, Allergy Free Wednesdays, Wellness Weekend,

Peanut Butter “Cookie” Cupcakes

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PBcupcakes

Imagine a peanut butter chocolate chip cookie topped with a peanut butter cup with creamy frosting on top of that. Then imagine promising yourself you won’t eat 10 of them!

PS. I created this recipe for an Earthbalance contest, so I featured their products but substitutions work just fine.

Peanut Butter “Cookie” Cupcake Recipe
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COOKIE
3/4 cup almond meal/flour
1/2 teaspoon baking powder
1/3 cup Earth Balance Coconut and Peanut Spread (or peanut butter plus 1 teaspoon coconut oil)
1/4 cup agave nectar
2 tablespoons buttery spread or butter
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips

TOPPING
1/2 cup mini semi-sweet chocolate chips
1/4 cup Earth Balance Coconut and Peanut Spread or peanut butter

FROSTING
1/4 cup Earth Balance Coconut and Peanut Spread or peanut butter
1/4 cup 100% vegetable shortening
2-3 tablespoons agave nectar

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Preheat the oven to 350 degrees F. Prepare mini muffin tins with paper cups (about 24).

In a large mixing bowl combine the almond meal, baking powder, 1/3 cup Coconut and Peanut Spread, 1/4 cup agave, Buttery Spread, and vanilla extract. Stir to combine then mix in 1/4 cup chocolate chips.

Scoop one level tablespoon of cookie dough into each muffin cup. Gently flatten each one with your finger.

Bake for 6-7 minutes. Take them out just as the edges are barely starting to get color. If these over-cook they will be dry. (They will continue to cook in the hot pan after being removed from the oven.)

Place the muffin tins on a cooling rack until fully cooled.

Melt 1/2 cup chocolate chips in a double boiler. Mix in a 1/4 cup Coconut and Peanut Spread. Pour the mixture over each cookie, filling the paper to the top.  Set aside until the chocolate is set (you can speed this up by placing it in the freezer).

In a mixing bowl combine 1/4 cup Coconut and Peanut Spread, shortening, and 2 tablespoons of agave. Whip the frosting with an electric mixer until smooth. Taste and add more agave if desired.

Pipe the frosting onto the cupcakes and serve or store covered in the refrigerator.

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I am sharing this recipe on Wellness Weekend, Whole Food Fridays, Allergy Free Wednesdays, Slightly Indulgent Tuesdays,

Peanut Butter, Caramel, Chocolate Bars

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Candy Bar

I love candy bars. I love Snickers Bars. I don’t eat them anymore. But I don’t mind, because I know how to make my own delicious chocolates! I use the chocolate recipe from my cookbook, but you can use melted semi-sweet chocolate. For the caramel, the recipe is also in my cookbook or you can use a different caramel recipe or purchase pre-made caramels. I purchased the chocolate mold at a local craft store- very inexpensive.

Here is a photo in progress to give you a sense of how these are assembled:

Chocolate Bar Recipe
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1/2 cup melted chocolate (approximate amount)
1/3 cup peanut butter (estimate) crunchy, lightly salted, all natural peanut butter
1/4 cup caramel (use the recipe from my cookbook in the Turtle recipe, but cook it for less time so it is looser)
peanuts

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Freeze the chocolate mold.

Pour a bit of chocolate into the mold and place it in the freezer for about 5 minutes to set.

Add about a teaspoon of peanut butter to each section. Press a divot into the peanut butter and fill that with caramel. (More caramel is tasty but messy… I go for maximum caramel personally!)

Place two peanuts on top of each section and place in the freezer for about 10 minutes.

Pour chocolate over everything and once again place it in the freezer to set.

I store these in the refrigerator and try not to eat them all in one day.

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I am sharing this recipe on

Pumpkin Bars

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I have eaten pumpkin pie every thanksgiving for my whole life.  I can’t remember my mother ever making it any other time.  She always made the crust with whole wheat flour, the pie from a whole pumpkin, and sweetened with maple syrup.  When I was a kid I added an equal portion of whipped cream (also homemade) on top of my pie- sometimes more half-way through.  This recipe tastes a lot like pumpkin pie. In fact you could make it in a pie dish and call it pie if you want to!

Pumpkin Bar Recipe
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CRUST
1 cup almond meal/flour
1/2 cup quinoa flakes (found in the breakfast aisle)
3 tablespoons buttery spread
1/3 cup maple syrup
1/4 teaspoon salt

FILLING
1/2 cup coconut sugar (or brown sugar)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon arrowroot
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup canned coconut milk (full fat)
2 eggs
1/2 teaspoon vanilla extract

TOPPING
1 cup chopped pecans

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Preheat the oven to 350 degrees F. Prepare a 9×13 inch baking dish with parchment paper.

Combine all of the crust ingredients together and press into the bottom of the prepared dish. Bake in the oven for about 15-20 minutes until the crust starts to turn golden.

Whisk together all of the filling ingredients and scoop on top of the pre-baked crust, smoothing the top. Sprinkle the pecans evenly over the top and bake for about 15-17 minutes until the filling has set.

Cool completely before serving.

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I am sharing this recipe on Slightly Indulgent Tuesdays, Gluten-Free Weekly Meal Plan, Totally Tasty Tuesdays, Whole Food Fridays, Allergy-Free Wednesday

Mango Lassi Ice Cream and Mango Lassie

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Mango Lassi Ice Cream

I spent a semester living abroad in Sri Lanka (something like 17-years-ago). The food of Sri Lanka is very similar to Indian food, with lots and lots of coconut in it. Everything was made with coconut. And chilis. Seriously spicy food. At first I had a tough time adjusting to the diet.

Dessert was less common there and often was fruit. So, this ice cream reminds me Sri Lanka. Coconut and mango, with cardamom, only lightly sweetened. If you like more sweet, add more honey (I will give you a range in the recipe). I have made several batches of this ice cream. In the photo above you will see one scoop is more orange than the other. That is the natural variation in mango colors. For the lighter one I used frozen (then thawed) mango chunks. It was not as good. For the more orange version I used two very ripe and juicy mangoes. Delicious.

Mango Lassie

While planning for this post, I ask my husband, “How can I make Mango Lassi Ice Cream cute?”

He said, “How about a dog”.

“What?”

“You know, Lassie”, said my husband Tim.

Oh, that is it! I have to do that! I was laughing hysterically. (Easily inspired/amused I guess!) So, yes, just for my amusement and out of dedication to the blog I purchased a collie cookie cutter.

I laid the kiwi and grapes out on the plate, then poured vegan jello (coconut water and agar agar) over the top. Let that set while I prepared the flowers, then quickly assembled the whole thing.

Mango Lassi Ice Cream Recipe
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1 13.5 ounce can coconut milk (full fat)
1/3-1/2 cup honey (or agave for vegan)
1/2 cup coconut water or other non-dairy milk
1/2 teaspoon ground cardamom (cardomom is a strong flavor, you can use less if you prefer)
2 cups mango chunks

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Combine the coconut milk, honey, and coconut water in a large sauce pan. Bring to a boil (whisking occasionally as it heats). Add the cardamom. Reduce the heat and simmer for 3 minutes, whisking frequently. (This heating process is important for the texture of the ice cream.) Set aside to cool in the refrigerator for a few hours.

Combine the chilled ice cream mixture and mangoes in a food processor and blend until smooth. Pour into an ice cream maker and use according to the manufactures instructions.

Enjoy! (If you have left overs in the freezer, just let the ice cream soften a bit before enjoying again.)

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I am sharing this recipe on Slightly Indulgent Tuesdays, Whole Foods Fridays, Melt in Your Mouth Mondays, Meatless Monday, Mix it Up Monday, Allergy-Free Wednesdays, Wellness Weekend

Carrot Cake Quackers and Vegan Carrot Cookies

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Quackers

New book

I love it

great stories

Bento

dairy-free

buy online

Purchase Culinary Creativity: Let your restrictions set you free, directly from me (thank you!)

Also available on Amazon.

(Shopping local is great, but my book hasn’t made its way into many bookstores. If you feel inspired please let you local store know about Culinary Creativity.)

Carrot Cake Muffin Recipe
(see below for cookies)
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1 cup quinoa flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 egg
3 tablespoons oil (most kinds will be fine)
1/3 cup applesauce
1/4 cup honey
1 cup shredded carrots (about 3 large carrots)
1/3 cup raisins

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Preheat the oven to 350 degrees. Prepare a muffin tin with papers (makes 6-7 muffins). This recipe might work out fine to oil the muffin tins instead of paper but I didn’t test that.

Combine the dry ingredients.

Combine the wet ingredients.

Mix the wet and dry together and add the carrots and raisins.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for about 20 minutes until a toothpick comes out clean. Remove the muffins from the tin to cooling rack immediately so that the papers don’t get soggy.

* We enjoy these as muffins without frosting. I did frost them for the photo shoot and as a special treat, but there is no specific recipe for the frosting.

Carrot Muffin

Vegan Carrot Cookie Recipe
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1 tablespoon flax meal with 2 tablespoons water (or 1 egg for non-vegan)
1/2 cup quinoa flour
1/2 cup quinoa flakes
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3 tablespoons oil (most kinds will be fine)
1/4 cup raw agave nectar (or honey for non-vegan)
1/2 cup finely grated carrots (about 2 carrots)
1/3-1/2 cup raisins

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Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.

Combine the flax and water and set aside.

Combine the dry ingredients.

Combine the wet ingredients, including the flax.

Mix the wet and dry together and add the carrots and raisins.

Place spoonful-dolops of cookie batter on the baking sheet. (These don’t spread so you can place them close together.)

Bake for about 12 minutes (keep an eye on them to be sure the bottoms don’t get overcooked).  Set them out on a cooling rack.

Enjoy!

Makes about 16 cookies.

Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Melt in Your Mouth Monday, Gluten-Free Wednesdays, Wellness Weekend

Almond Joy Pie

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palm-tree pie

I love coconut, almond, and chocolate. Those ingredients are the foundation of my favorite candy bar. It was always the flavor of ice cream I would order whenever available too. And this is my new favorite dessert. This pie has a nice crunchy, chewy, chocolatey quality.

I attempted to draw a palm tree with coconuts, but drawing with melted chocolate on pie was surprisingly challenging. Close enough! Below the pieces are in squares because I tried making it in a 9×9 inch pan which worked fine, but the crust was a bit thin (8×8 would be better I think.)

Almond Joy Pie

Almond Joy Pie Recipe
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Crust
1/2 cup almond meal/flour, packed
1/4 cup minced almonds
1/8 teaspoon salt
1 tablespoon buttery spread or butter (coconut oil might work but not tested)
1 tablespoon raw agave syrup or honey

Filling
1 3/4 cups shredded coconut, unsweetened
3 eggs
1/3 cup raw agave syrup or honey
1 teaspoon vanilla extract
1/2 cup canned coconut milk, full fat

Topping
1/4-1/2 cup melted semi-sweet chocolate

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Preheat the oven to 350.

Prepare a pie pan with parchment paper and oil the sides.

Combine the crust ingredients together and mix thoroughly. Press the crust into the bottom of the prepared pie dish. It will be a thin layer, and should not go up the sides. Bake the crust for 8-12 minutes until the top is light gold. Keep an eye on this as it can burn quickly.

Combine all of the filling ingredients in a food processor. Puree until the coconut pieces are 50% smaller. (About the size of 1/2 a grain of rice.)

Pour the filling into the precooked pie crust. Bake for 25-30 minutes until fully set. There will be no giggle and the top will feel mostly firm.

Cool completely then dizzle chocolate over the top. Let the chocolate set, then serve.

Shared on Slightly Indulgent Tuesdays, Whole Food Fridays, and Allergy Free Wednesdays

You might also like:

Vegan Carrot Cookies

Watermelon Sherbet Sundae

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Sundae

My favorite dairy filled ice cream was always Ben and Jerry’s. My husband, however, really appreciates sundaes at Friendly’s. When I heard about a vegan sundae contest the first thing that came to my mind was a Watermelon Sundae! Friendly’s makes a “Wattamelon Roll” and I always thought it was so cute. I actually don’t think I have ever tasted it … but I will tell you that when my husband tasted mine he said it was a dead ringer for the real thing (although if you read their ingredient list- “real” isn’t the word that comes to mind).

Watermelon Sorbet

I formed my ice cream watermelon in a bowl, but it was a bit hard to get out. Next time I think I should try forming a log. I played around with the concept of what qualifies as a sundae. Fresh watermelon and peach with maple candy pecans serve as a base for the watermelon sherbet (below). Above, I layered lime sherbet, chocolate chips, watermelon sherbet, candied nuts, and topped with a chocolate dipped dehydrated watermelon slice.

My ice cream colors are not as bright as the commercial version because I don’t use food coloring. In the future I could add a teaspoon of beet juice (give or take) and it would be more pink.

The pink ice cream is watermelon sherbet with chocolate covered dehydrated watermelon chunks (the chunks are outstanding by the way). The green ice cream is a lime sherbet (the green color comes from avocado). Please don’t give up on me here: you might be thinking avocado would be weird, but it is very creamy and delicious. This recipe only takes about 30 minutes of actual work, but each element needs to be prepared at different times so it takes about 2 days to execute (my ice cream tumbler needs 24 hours in between batches).

Lime Sherbet Recipe
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1 cup canned coconut milk (full fat)
1/2 cup agave
1 cup rice milk (or other non-dairy milk)
1 ripe avocado (under-ripe will not be good)
2 limes, zest and juice

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Combine the coconut milk, agave, and rice milk in a large sauce pan. Bring to a boil (whisking occasionally as it heats). Reduce the heat and simmer for 3 minutes, whisking frequently. (This heating process is important for the texture of the ice cream.) Set aside to cool in the refrigerator for a few hours.

Puree the coconut milk mixture with the avocado and lime zest and juice (I add a bit of liquid at a time to be sure the avocado isn’t chunky).

Pour into an ice cream maker and use according to the manufactures instructions.

Enjoy now or wait until you make the watermelon flavor too! (If you have left overs in the freezer, just let the ice cream soften a bit before enjoying again.)

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Watermelon Sherbet Recipe
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1 (13-ounce) can coconut milk (full fat)
1/3 cup agave
1 teaspoon vanilla extract
2 cups chopped watermelon
1/3 cup chocolate covered dehydrated watermelon* or chocolate chips

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Combine the coconut milk, agave, and vanilla extract in a large sauce pan. Bring to a boil (whisking occasionally as it heats). Reduce the heat and simmer for 3 minutes, whisking frequently. (This heating process is important for the texture of the ice cream.) Set aside to cool in the refrigerator for a few hours.

Puree the watermelon chunks and strain out the pulp.

Combine the chilled ice cream mixture and watermelon juice. Pour into an ice cream maker and use according to the manufactures instructions. Add the chocolate chunks at the end.

Enjoy! (If you have left overs in the freezer, just let the ice cream soften a bit before enjoying again.)

* Basically dehydrate 1/3 inch cubes of watermelon in a dehydrator until chewy/crunchy. Then dip in melted chocolate.

I am sharing this recipe on Sweetly Raw, Slightly Indulgent Tuesdays, Wellness Weekend, and Allergy Free Wednesdays