Category Archives: Dessert
Mango Fool
1 large ripe mango, peeled and pitted and cut into pieces
1 small lime
3 tablespoons honey
½ teaspoons vanilla extract
1 cup heavy cream
1/3 cup fresh mango, chopped
Transfer the mango, 2 tablespoons honey and juice of a lime to a blender. Blend till a puree is formed. Keep aside.
In the meantime, whip the heavy cream with 1 tablespoon honey and vanilla extract till peaks form.
Take ½ of the cream out and fold in the mango puree into the remaining cream. Fold well and transfer into 4 glasses. Top with whipped cream and garnish with fresh mango.
Almond Flour and Agave Brownies
Brownies- take 3
- 1/3 and ¼ cup agave
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup almond flour
- ½ cup cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Heat oven to 350 degree F.
Grease an 8X8X2 pan.
Mix agave, oil, vanilla and eggs. Beat the mixture in an electric mixer for 2 to 3 minutes. Add almond flour, cocoa, baking soda, salt and cinnamon. Stir to till smooth. Pour into pan and bake till the done- about 15 minutes.
Black Bean Brownies with Coconut Oil
Brownie- take 2- I changed it up this time with coconut oil and coconut sugar. My daughter gave it a thumbs up. You can have some without thinking twice.. good for you and delicious!!
- One 15 ½ ounce can black beans- strain and rinse well
- ¼ cup coconut oil
- 3 large eggs
- ¾ cup coconut sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1/3 teaspoon salt
- ½ cup semi-sweet chocolate- grated
Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.
Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, coconut sugar, cocoa, vanilla extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.
Brownies with Black Beans- For Passover…
- One 15 ½ ounce can black beans- strain and rinse well
- ¼ cup extra light olive oil
- 3 large eggs
- ¾ cup evaporated cane sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon baking powder
- 1/3 teaspoon salt
- ½ cup semi-sweet chocolate- grated
Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.
Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, cane sugar, cocoa, vanilla extract. almond extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.
Apple Cardamom Trifle
I thought I would do a bunch of desserts for the upcoming holidays.. this is one of my favorites…
Apple Filling
- 3 tablespoons unsalted butter
- 4 large apples, Pink Lady and Honey Crisp, peeled and cut into 1 inch pieces
- 1 cinnamon stick
- 3 cardamom pods, seeds taken out and crushed
- ½ cup sugar
- ½ cup apple cider
- Juice of half a lemon
Place the butter in a large frying pan. Add the apple pieces, cinnamon stick, cardamom seeds and sugar. Stir constantly until the butter melts on a medium heat. Add the cider and lemon juice and bring to a boil. Lower the heat and cover with lid for ten minutes or till the apple pieces are soft but not mushy. Bring to room temperature and refrigerate. Take out of fridge a few hours before assembling. Divide into two portions.
Vanilla Custard (Gale Gand Recipe)
- 2 cups 2% milk
- ½ vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon unsalted butter
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Removed from and heat and stir in butter. Transfer to a storage bowl. Cover with plastic wrap to eliminate skin forming. Refrigerate overnight. Divide into two portions.
Cinnamon Whipped Cream
- 8 oz Mascarpone cheese
- 1 cup whipped cream
- 2-3 tablespoons powdered sugar
- 1-2 teaspoons powdered cinnamon
Whip the mascarpone cheese, whipped cream, sugar and cinnamon till stiff peaks form.
One pound cake, sliced, divided into two layers
One trifle bowl
Assemble the trifle by starting with a layer of pound cake at the bottom. Cover with one portion of the apples and then the custard. Repeat the process one more time and top with cinnamon whipped cream. Refrigerate for at least 4 to 5 hours before serving.
Applesauce Chocolate Cake with a Spiced Icing
Great dessert 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.
Watermelon Sorbet with Yogurt
This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!
- 4 cups watermelon, cut up and frozen overnight
- ½ cup full fat yogurt
- 2 to 3 tablespoons honey
- 2 to 3 tablespoon lemon juice
Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.
- 1 cup blueberries
- 1 tablespoon sugar
- ½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
- 2 tablespoons fresh mint, chopped
Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.
Serve with the sorbet.