Sweet, salty, nutty, crunchy, chewy… a constellation of different flavors and textures packed into one tiny bite makes these treats incredibly addictive! The savory pecan and pretzel provides a nice balance for the sweet chocolate and butterscotch. Honestly, the hardest part is finding the mini pretzels and chocolate covered butterscotch (see picture below for what I use). If you can’t find the chocolate covered butterscotch, you can use chocolate covered caramels.
I made 100 of these minty, chocolaty truffles last year for a holiday party, and they disappeared in minutes! They aren’t true truffles since the inside is more like a moist cake than a silky ganache, making it have an unexpected texture inside. For the relatively few ingredients and simplicity, they make a great festive treat! If you are running short on time, roll it in cocoa powder instead of giving it a dark chocolate coating. However, if you do a dark chocolate coating, you can decorate them! Some decoration ideas are: crushed candy cane, edible glitter, a pinch of the cookie crumbs, chocolate drizzle, mint leaves, etc.
I LOVE this dessert- it is so rich and velvety and indulgent. These chocolate pots are a staple because they only require 5 ingredients, which I usually have at home. As an added bonus, it’s easy to adapt the chocolate pots to suit the season or occasion (see variations below the recipe). The most important thing is to make sure you use really good chocolate. Since the recipe is so few ingredients, the chocolate really stands out. The recipe I have below is for two servings (making more is dangerous for me!), but just scale up the recipe if you need more.
It’s surprisingly hard to find cherry ice cream without eggs, colors, stabilizers, and artificial flavors in the grocery store. I like the recipe below because you still get a pretty pink color, but you aren’t adding any artificial things to the ice cream. If you are lucky enough to get cherries in a light syrup, you can use that to replace the cherry juice and sugar (I use Trader Joe’s Morello cherries in light syrup).
Variation: In Step 5, when you add the cherries, also add toasted almond slivers and grated dark chocolate.
These cranberries are sweet, tart, crunchy, and unbelievably addictive- a perfect autumn snack! In addition to just snacking on them, I think they pair really well with cheese boards. They are also a fun alternative to cranberry sauce for a Thanksgiving spread. You have to plan a bit in advance since the cranberries sit in simple syrup overnight, but the actual cooking time is short.
As a kid, Nutella used to be one of my favorite spreads- on toast, on crackers, on cookies, in a spoon… But I’m far more conscious about ingredients and nutrition now, and the fact that Nutella is so loaded with sugar and palm oil somehow makes it less appetizing. On my quest to find a healthier chocolate hazelnut spread to satisfy my Nutella craving, the options seem to fall short. “Sugar-free” appears synonymous with “sugar substitute added” (and I don’t like the aftertastes). Raw and organic options were gritty instead of creamy. Some options had too many extraneous ingredients… Eventually, I figured I should just try making it at home to suit my preferences. Four ingredients and 3 batches later… I settled on a recipe that I love!
Tiger nuts, tiger nut milk, and tiger nut flour- YUM! Years ago, when I was visiting Spain, I tried these tiny little snacks called tiger nuts. They were sweet and nutty, and so addictive! Many of the places I visited also sold tiger nut milk, which tasted like dessert. I was so surprised when I learned that they are actually root vegetables, and not nuts! Anyhow, I saw some in the store and had to pick them up. I started munching on them the minute I checked out at the cashier. In addition to just snacking on them, I made tiger nut milk (soooo good when chilled). Since I couldn’t bear to waste any of the tiger nuts, I turned the fibrous pulp into “flour” and now have a new flour to play with in the kitchen. I’ll post recipes using the flour as I work on them.
This has been my breakfast for the last week- and I’ve loved every bite! It’s perfect for the season, and all the spices and flavors totally make up for not adding sugar. I really dislike the idea of using synthetic sugar substitutes, and I don’t enjoy the aftertaste of the ones I tried. That’s why I am always trying to come up with sweet recipes that don’t require sugar at all. The flavors and textures in this cheesecake, combined with the natural sweetness from the pumpkin and dairy, make this satisfying enough that I don’t miss the sugar. If want to add sugar, I’d go with a little maple syrup or brown sugar.
I’ve been really craving a chocolate dessert lately. I was walking around town, and none of the restaurants had chocolate desserts that were sugar-free (including no sugar substitutes) and gluten-free. So… I decided to play around with making one at home. Based on what was in my pantry, I came up with this super-easy “mousse.” I poured the mousse into these Hazelnut Coconut crusts. The final product is a rich, decadent, thick filling in a thin, nutty crust. As you can see in the photo, it sliced beautifully. I added a small amount of vanilla whipped cream before serving to lighten it up. As a result, one small slice was so incredibly satisfying =)
This is a quick and simple crust that I use as the base for tarts/pies. I love the texture because you can press it thin, and when it’s finished, it still holds together, but is crumbly and easy to cut with you fork/spoon. It’s also neutral (no sugar, pinch of salt), so it can be used for both sweet and savory tarts. You can also add flavors to the crust if you want (cocoa powder, Italian seasoning, etc.). The recipe below makes a thin crust for 2 4-inch tart tins or a medium thick crust for 1 6-inch tart tin. You can scale up as needed for bigger tarts.
I feel silly even posting this recipe since it’s only one ingredient, but the end product is so amazing, it’s worth it just to have people try it! I was very thankful to have my Vitamix for this recipe since it really works the motor. I imagine it would work in a blender or food processor, but may just take longer or be grittier. Also, I made it unflavored so it can be more versatile, but feel free to add vanilla, chocolate, cinnamon, sea salt, etc. to make whatever flavor you want.
Side note: I couldn’t bear the idea of cleaning out and wasting the coconut butter stuck to the sides of the blender container, so I made this Almond Milk right after the coconut butter in the same blender. The residual coconut butter resulted in a slightly thicker and sweeter almond milk- delicious!
In this unbelievably hot weather, we were in the mood for something tart and refreshing. Homemade sorbets are amazing because you can taste the freshness. As a bonus, you can also control the sweetness (I often find store sorbet too sweet). This kiwi basil sorbet really hit the spot in 90+ degree weather! I left the seeds in for the crunch and because it looks pretty, but if you want a smooth sorbet, you can strain them out.
Why did I ever buy pumpkin pie spice when it is this easy to make?!?! I ran out today as I was making some muffins. After panicking for a minute, I realized that I had all the spices that go in to pumpkin pie spice at home. So I played with mixing the spices in varying proportions (it was very scientific!). The recipe below is what I settled on. I listed everything in teaspoons so it is easy to scale up if you want to make a larger batch.
We had an ice cream party at work this week, and the forecast for the week was in the 90s… totally put me in the mood for pina coladas and pain killers! The sorbet below started out as a pina colada sorbet with just pineapple and coconut. But, somehow, it morphed towards a pain killer as I kept adding/adjusting ingredients. I love how the final sorbet came out- a slight kick of ginger with a creamy ice cream-like texture. I will definitely be making it again this summer!
My breakfast for the week. I’m considering it relatively healthy since it has whole wheat flour, nut flour, and nuts. These can be modified to be vegan by replacing the milk with almond or coconut milk- both taste great with slight differences in flavor.
These little cookies really hit an Indian note with the cumin and black pepper. They are based on a recipe for Pepper-Cumin Cookies. I changed some of the quantities and replaced some of the all purpose flour with cashew flour since I like the texture more.
I love making these cookies because you can make them for any occasion by changing the shape in the middle. Plus, they look really pretty with the dusting of sugar on top. I tend to go light on the sugar dusting because I like the speckled look. I made similar cookies a few years ago (Almond Jam Cookies), but I’ve been playing with how to make them with less white flour and eggless so everyone in my family can eat them.
Think of pastel-colored after dinner mints that melt in your mouth… Then, think of Thin Mint cookies or Andes mints… Now smash them together! It took me a few tries, but I finally got these candies to be chocolaty, minty, and melt-in-your-mouthy! And the real treat is that they are super easy to make. =)
These cookies are based on the absolutely delicious World Peace Cookies, which I highly recommend trying. I loved those cookies, but was in the mood for an espresso flavored cookie. I’ve been trying to work the espresso flavor in to a cookie for ages, and the structure of this cookie was perfect for it. I tend to make these cookies small since no matter what size they are, I always have more than one…
This is a twist on the regular, widely-available cheesecake. I find this more delicate with really interesting tangy-sweet flavor. I make quark following a recipe from Three Shepherds Farm. If you’ve never had quark, its a German fresh, soft cheese. It reminds me of a cross between sour cream (texture) and cream cheese (taste). From what friends tell me, you can also use farmer’s cheese (although I’ve never tried it). I’ve made this recipe with a few different crusts and prefer a thin graham cracker crust, or a shortbread crust (pictured). Continue reading →
Make at your own risk… For a little extra effort, you get an amazing end result (to the point of being addictive). The salted caramel compliments the chocolate brownies SO incredibly well. My “in a pinch” favorite combo is to use the Ghiradelli brownie mix with Trader Joe’s soft caramels. Note: I ask you to use recipes scaled for an 8×8 pan (most commercially available brownie mixes), but to make these brownies in a 9×13 inch pan- this is not a typo! It’s just my preferred ratio of chocolate to caramel… =)
I have had cashew flour in my fridge for 2 weeks, and no inspiration as to what to make with it. I also found odds and ends of chocolate in my pantry. Put them together… and this cute crispy cookie is born! It’s surprisingly easy and looks pretty. I’m definitely going to include them on my holiday cookie tray!
These anise cookies are definitely in my top 10. I LOVE them. The base is a blend of oats, cashew, and all purpose flour. They just melt in your mouth and leave a great taste. Perfect after dinner, or with tea. The pinwheel design looks pretty, but does take some time. If I don’t feel like going through the effort, I just drop ~1 tsp of the dough onto the cookie sheet and bake them. Much easier, and just as yum!
Kicking off my holiday baking! Oreo bark always seems to be a favorite. I make it marbled with dark chocolate to cut the sweetness of white chocolate. It’s also one of the easiest things to make for my holiday cookie trays. No baking, no stove top, easy to make ahead.. so many reasons why it’s good! My favorite seasonal variation is to use peppermint Oreo cookies (which is what is in the picture). The only tip I have is: have everything ready, and move fairly quickly to get the marbled effect. You don’t want one chocolate to harden too much while you are working on the other one.
I can’t believe I forgot to post this recipe weeks ago!!! Talk about a seasonal ice cream that I wish I could eat all year long… This is my favorite pumpkin ice cream. It’s rich and so flavorful- makes me feel warm and cozy even though it’s frozen! All the spices just make me want to curl up with a bowl of this and a book… I know pumpkin season is almost over, but this should work well with canned 100% pumpkin (NOT pumpkin pie filling). I really recommend reading all the way through the directions since this recipe has requires a bit of pre-planning and has multiple steps that are important to do in the right order. It’s totally worth it though…. =)
This is a fun twist on applesauce. If you’ve never made applesauce before, I think you’ll be surprised at how easy and delicious it is! I can’t recall the last time I bought applesauce from the store… I don’t have a particular kind of apple that I use – it’s usually a mix and match of what I have at home. I’d say to use the apples you like the taste of! There aren’t too many ingredients, so the flavors really stand out. I don’t always add bourbon and it still tastes amazing. The bourbon just makes it feel a little more indulgent. Also, I like it chunky so I don’t puree it at the end, but you can if you like smooth applesauce.
Happy 4th Anniversary!!! Time really flies, especially with fun food! What better way to celebrate than with these small super satisfying bits of candy! These vegan “marzipan” candies are quick and easy to make. I’ve made them before with white sugar, but given the new healthy eating goal, I switched to agave. They taste good and actually hold together well. I put marzipan in quotes since these are not pure white like traditional marzipan because I use the almond flour from Trader Joe’s which has the skin ground in. They also have some grit, which I like, as opposed to being completely smooth. I came up with the measurements by starting with a bowl of almond flour and slowly adding the agave until I got the right consistency to roll. So if your mix looks too crumbly, add some almond flour. If it looks too dry to come together, add a bit more agave.
Last weekend, Three Shepherds Farm came to the cooking school to teach cheese making and it was amazing! The whole milk ricotta had such a great taste and texture, that I ended up eating a lot fresh (in salads, with fruits, etc). I flew through what was made in class, and ended up making another batch myself. Turns out ricotta isn’t too hard to make at home- which means I am totally making fresh ricotta from now on! So after the second batch, I found myself with some left in the fridge. I decided to experiment with ricotta cookies… I tried a bunch of different flavors and recipes: pumpkin (couldn’t resist!) orange (which was good, but didn’t feel as light as the lemon ones), and plain lemon (good, but something was missing). I ended up loving the lemon ones with a bit of lavender- and that’s the recipe below! It sounds a bit fussy, but I found the quantities and steps really affected the outcome. I kept the cookies in an air tight container and they retained the softness and texture, and I’m on Day 5… =)