I think that is why she assigned me the dessert. I could have bought something- there are many bakeries and stores with very good and well made treats- but nothing like homemade, right?? Well, that is what I thought too…

So, I started thinking about what to make. My friend had mentioned she would be serving finger foods- so maybe I could bring cookies or something along those lines. I started thinking of different kinds of cookies- oatmeal, chocolate chip- the usual. I wanted to make something different and started looking for Italian ones.

I found a recipe with pecans mixed in with flour, butter and sugar. I decided to use hazelnuts and dried cherries. I substituted the regular flour with white whole wheat flour ; regular sugar with raw sugar  and also added some hazelnut liquor- you can’t go wrong with any of these ingredients. The one thing I wanted to do but couldn’t since I was taking these to someone’s house- was to substitute extra light olive oil for butter… maybe next time- or if you try it with oil, do let me know.

Well, these cookies were delicious. The liquor gives the cookies a subtle yet a great nutty flavor. I know that because I only had one- yes that is right- the key is in moderation and not deprivation. These are perfect for a holiday get together…

• 1 cup soft unsalted butter (2 sticks)
• ½ cup evaporated cane sugar
• ½ teaspoon salt
• 2 cups white whole-wheat flour, sifted
• 1 teaspoon vanilla extract
• 1 cup dried cherries, chopped
• 1 cup hazelnuts, chopped fine
• ½ cup hazelnut liquor
• ½ cup confectionery sugar in a small bowl

Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.

Mix the butter and sugar until fluffy in a mixer. Add the salt, vanilla extract, flour and liquor. Mix well and add the nuts and cherries.
Mix with both hands until well incorporated. Form a ball and cover with plastic wrap and refrigerate for half an hour.
Shape dough into 1-inch balls and place on the cookie sheets. Bake for 15 minutes. Let cool and roll in confectionery sugar.

Since I have discovered how to make gelato with corn starch, my imagination had been going crazy with all the different combinations I can do. 

As fall came our way, pumpkins were everywhere and I needed to come up with pumpkin recipes. I made the pumpkin chocolate bread- which is delicious- and I had leftover pumpkin puree to use up. I started thinking of making an ice cream or gelato with it. I thought of all the ingredients that go into a pumpkin pie and decided to mimic the flavors in the frozen dessert.

Well, the results were fabulous. The pumpkin puree enhanced the texture. There isn’t a lot of sugar and yet it has a lot of flavor. Creamy yet very light and delicious.

I served it with the apple crisp and the two flavors went fantastically well- really delicious. So, this is yet another dish for Thanksgiving…

• 1/2 cup pumpkin puree
• ½ cup evaporated cane juice (sugar)
• ½ vanilla bean, split in half
• ¼ teaspoon ground cloves
• ½ cinnamon stick
• 2 cups whole milk
• 2 tablespoons corn starch
• 2 tablespoons whole milk to mix in the cornstarch

Ice cream maker

In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.

Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.

I didn’t want to make some thing very close to the apple cranberry bread I made- I wanted it to be more of a proper cake – something good enough to serve for Thanksgiving or Christmas.

This cake is made out of the usual healthy ingredients like whole wheat flour, turbinado sugar and extra light olive oil. I thought of using the applesauce for two reasons- one to add great flavor and the other to add great texture. You can’t go wrong with chocolate- right? So, I added some melted chocolate.

To complete the dessert I thought of icing- the problem is that I don’t like it. The only kind of icing I like is real whipped cream and somehow it didn’t seem the right one for this cake.  After doing some research, I decided to use sugar icing. As I was mixing the sugar with the milk- I thought of cocoa- why not add some cocoa to this? I added cinnamon and cocoa- delicious!

I poured the icing on the cake and served it to a friend and her kids who were over for dinner. It was really delicious. The chocolate flavor and the apple flavor came through loud and clear. The spices were there as well- very subtle yet very flavorful.

Big success- definitely a candidate for the holidays.

• 1 cup white whole wheat flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon powdered cinnamon
• ¼ teaspoon powdered nutmeg
• 2 ounces unsweetened chocolate, melted
• ½ cup extra light olive oil
• 1 cup turbinado sugar
• 2 eggs
• 1 cup homemade or store bought applesauce
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.

In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl of a mixer, add the melted chocolate and the oil. Add sugar and beat until mixture is creamy. Beat in eggs, one at a time, then add the applesauce and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the spiced icing.

Spiced Icing

• ¾ cup confectioner’s sugar (powdered sugar)
• ¼ unsweetened cocoa powder
• 1 teaspoon powdered cinnamon
• ¼ teaspoon powdered nutmeg
• 5 tablespoons milk

In a small mixing blow, combine the sugar, cocoa, cinnamon, nutmeg and milk. Whisk well until all ingredients are incorporated and smooth. Add more milk if needed to reach the desired consistency.

Pour on top of the the cake and spread to the sides evenly.

I love combining ginger with chocolate. I made a gingerbread cake, filled it with a whipped cream and candies ginger mixture and then topped the cake with a delicious chocolate ganache.

The combination was yummy!!!

This cake is great for Thanksgiving and Christmas. It has all the classic holiday flavors. It is relatively healthy as I made the cake with my usual white whole wheat flour. I also used extra light olive oil and evaporated cane juice. I try to use healthy ingredients whenever I can- especially when it is hard to tell while eating the delicious cake. I would highly recommend this dessert for the upcoming holiday…

• 2½ cups white whole-wheat flour
• 1½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon fresh ginger, grated
• ½ teaspoon salt
• ½ cup extra light olive oil
• ½ cup evaporated cane juice
• 1 large egg, beaten
• 1 cup molasses mixed with 1 cup hot water

Preheat oven to 350 degrees F.
Grease and line two 9 inch round pans.

Combine the flour, baking soda, spices and the salt in a medium bowl. Whisk and keep aside.
Beat together the oil and sugar with an electric mixture for a minute. Add the egg and beat for 2 to 3 minutes. In 3 batches, alternately bean in flour mixture and molasses mixture on a low speed. Beat till smooth and pour batter into the two pans dividing equally. Bake for approximately 25 to 30 minutes.
Take out and let cool.

Filling

• 1 cup whipping cream
• 2 tablespoons confectioners sugar
• 2 tablespoons candied ginger, chopped

Beat the cream with an electric beater till stiff peaks are formed. Add the sugar and ginger and mix well.
Place the first layer of cake onto a cake stand and add the filling, smoothing it all over. Place the second layer and gently press down, cleaning up any filling spilling out of the cakes.

Topping

• 6 ounces semi sweet chocolate chips
• ¾ cups whipping cream

Heat the cream in a small saucepan on a medium heat. Once bubbles begin to form on the edges, turn the heat off and take the pan off the stove. Add the chocolate and stir until it melts. Let cool and pour the ganache over the cake covering the sides evenly.
Top the cake with candied ginger for decoration.

Well, I finally made them- it is the same recipe as the others but this one has a healthy dose of delicious apple cider. I dusted the outside with a mixture of sugar and cinnamon. Since it is Halloween today- do make them. They are delicious and healthy. It will be nice for everyone to eat something healthy for a change on Halloween..

• ¾ cup raw sugar
• 1 large egg
• 1½ cups white whole-wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup extra light olive oil
• 1 cup apple cider
• 1 teaspoon vanilla extract

Topping

• 1 tablespoon butter, melted
• ½ teaspoon cinnamon
• ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, cider and vanilla extract. Mix to combine.
In a small bowl, sift the flour, baking powder, cinnamon, nutmeg and salt. Pour into the egg mixture and stir well.
Divide batter evenly into the muffin cups, filling about ½ full.
Bake for 15 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar and cinnamon into another small bowl and mix well.

Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the cinnamon sugar, coating all parts of the duffin.