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August 18, 2020 by Kellie Leave a Comment

Fudgesicle Recipe

Fudgesicle Recipe
Healthy Desserts

Healthy Desserts – Fudgesicle Recipe

Summer always bring the need for healthy desserts and this fudgesicle recipe is perfect.  I know deep chocolaty fudge doesn’t always seem to go hand in hand with summer heat but when it’s frozen it’s delicious.  Plus, I’ve already made healthy desserts such as watermelon sorbet and cantaloupe sorbet.

 So it seemed like it was time to make something frozen and chocolate.  But, it needed to be healthy desserts, which isn’t always easy.

Healthy Desserts Ingredients

First, I realized it needed some sort of healthy fat to make this fudgesicle recipe.  Reminder, not all fats are bad for you.  A good, healthy fat like avocado will slow the absorption rate of the sweetener, make you feel full and satisfied.  This is really what we want out of healthy desserts so we aren’t over consuming.  Plus, look, it’s a hidden green fruit in the dessert . . . diabolical!

Second, I realized it needed a healthy sweetener.  Let’s be honest, we aren’t going to make healthy desserts that aren’t sweet.  I tried a few different versions of sweeteners.  I even tried fruit juices.  But honey created the feel in my mouth of an old-time fudgesicle recipe.

Third, was milk or milk alternative.  My whole family actually liked the unsweetened cashew milk the best but the difference was minimal.  Use whatever you have available for healthy desserts.

Don’t Wait

As you can see by the picture, my son had already started eating this fudgesicle, which was the last one, before I could get an acceptable picture.  So, it was a quick shot before he devoured this fudgesicle recipe.  You can even see the finished mold tops in my kitchen sink.  So classy!  But, I guess I’m glad to know as far as healthy desserts go, this fudgesicle recipe was a winner.

Hope you and your family enjoy it as much as we did.

Fudgesicle Ingredients:

  • 1 large, ripe avocado
  • ½ cup raw honey
  • 1/3 cup cocoa powder
  • 1 1/3 cup milk or unsweetened milk alternative
  • 1 t vanilla
  • Pinch salt

Directions:

  1. Peel and pit discarded.
  2. Place all ingredients in a blender or food processor and blend until completely smooth.
  3. Distribute mixture evenly in ice-pop molds and freeze until completely frozen. Keep frozen until ready to serve.
  4. If needed to loosen a pop from its mold, carefully run the outside of the mold under hot water.

Filed Under: Dessert Tagged With: fudgesicle recipe, healthy desserts

October 30, 2019 by Kellie Leave a Comment

Healthy Dessert Recipes – Pecan Cookies

Healthy Dessert RecipesPecan Ball Cookies

Healthy dessert recipes seem to usually taste like cardboard.  And then I just end up throwing it all away while my family makes a bakery store run.

These pecan cookies are the healthy dessert recipe we needed and are a staple during the holiday season in our home.  Everyone loves these pecan balls and I love that I can make the dough ahead of time.  Make the dough, cover and chill at least 2 hours, but as long as you need to fit healthy desserts into your busy end-of-the-year scheduling.  Then, when you want a pecan cookie (or two) or a whole batch, just heat the oven, roll out the dough and 10 minutes later you’re enjoying a delightful treat.

Healthy Desserts = Coconut Sugar

Part of what makes these pecan ball cookies healthier is coconut sugar.  There is a caveat here though – the only truly healthy dessert is one with NO sugar.  But, if your family is anything like mine, during the holidays fruit just isn’t going to cut it for a dessert.  So, enter healthier sugar alternatives such as coconut sugar and stevia.  I’ve written many times about the healthy benefits of coconut sugar so I won’t repeat it here.  If you are new to coconut, read this article.

Coconut sugar is the traditional sugar made from the sap of coconut flowers. It is boiled down to create either dry sugar blocks (which have to be grated), a soft paste, or granulated form. Coconut sugar has a light taste without excessive sweetness. It almost tastes like it has just a tad of maple syrup or caramel in it. Coconut sugar is low on the glycemic index, so it’s a better sugar for diabetics. It is also full of minerals.  Coconut sugar is produced by a natural process of heat evaporation with no preservatives added. Many ethic markets carry the paste form which is easy to cook with.  Many health food stores carry the granulated form as it’s rising in popularity.  It can easily be substituted for sugar in recipes although depending on the amount of sweetness you are used to you may have to add 1/2 again as much coconut sugar.  For example: if the recipe calls for 1 Tablespoon of sugar, you may need up to 1 1/2 Tablespoon of coconut sugar.  Personally, I find that most foods could use less sweetness and start with a 1:1 substitution.

Coconut sugar also makes great pancakes, muffins, chocolate cookies, and so much more (links for more healthy dessert recipes).  It’s very versatile and gives this healthy desserts a sweet boost without the big insulin swings.

Enjoy!

Pecan Cookies 

Pecan Ball Cookies Ingredients:

  • 1 cup pecan
  • 1/3 cup coconut sugar
  • Grated orange zest of one orange
  • 1 Tbsp. orange juice
  • 10 drops stevia (optional)
  • 1 egg white, lightly beaten
  • ½ Tbsp. powdered sugar (optional)

Pecan Balls Directions:

  1. Pulse pecans and coconut sugar in a food processor until similar to the texture of sand.
  2. Place mixture in a bowl.  Add zest, juice and stevia.  Mix well.
  3. Add egg white and stir until a thin dough forms.
  4. Cover and chill at least 2 hours.
  5. Heat oven to 350 degrees.
  6. Place parchment paper on baking sheet.  Using a heaping teaspoon roll each into a total of 16 balls placing approximately 2 inches apart.
  7. Bake for 8-10 minutes.  Cool before removing from pan.
  8. Place powdered sugar in a sieve and dust pecan cookies if desired.

 

Filed Under: Blog, Dessert, Recipes Tagged With: Coconut sugar, healthy dessert recipes, healthy desserts, pecan ball cookies, pecan balls, pecan cookies

April 12, 2019 by Kellie Leave a Comment

Healthy Oatmeal Cookie with Chocolate

Healthy Oatmeal Cookies
Chocolate Oatmeal Drop Cookies

Fast Chocolate Oatmeal Cookie Drops

Sometimes I just want chocolate cookies and yes, I have a fabulous gluten-free chocolate chip cookie recipe that I can also make into a healthy oatmeal cookie recipe but it’s not a fast recipe.  And, in truth, when I usually have a hankering for chocolate it’s kind of a “right now” moment, not an hour and a half from now.  If you’re like me on this chocolate craving moment, here’s my solution . . . chocolate oatmeal drop cookies.  They may not be as pretty as a traditional oatmeal chocolate chip cookie but they are quick and tasty.

Chocolate Cravings

All cravings may indicate a lack of nutrients (see more here) and ideally we want to deal with the root cause of any issues.  And, sometimes we know why we are craving a food.  For example, for me, recently there’s been the lead up to Spring Break at Disney World in Florida, the actual Spring Break, some family medical issues, and then my husband got the flu.  All of this on top of regular work, my son’s orientations and meetings preparing for high school, planning summer activities . . . okay, regular mom-stuff . . . and by last night I was just tired – and grumpy – and wanting sweets.  Probably no nutrient issue.  Maybe a bit of dehydration and sleep deprivation but not a nutrient deficiency.  I just wanted comfort foods.  And sometimes that’s okay and we need to honor those desires.

So, enter my version of a healthy chocolate oatmeal cookie.  Fast, easy, healthy and delicious.  I nibbled on a couple and today the world looks much better to me.  😉  Figured I better share it.

Chocolate Oatmeal Cookie Drops

Ingredients:

  • ¼ cup milk or milk alternative
  • ¼ cup coconut oil
  • ½ cup coconut sugar
  • ¼ cup natural nut butter
  • 2 Tbsp unsweetened cocoa powder
  • ½ tsp vanilla
  • 1 ½ cups gluten free rolled oats
  • ½ cup dried unsweetened shredded coconut
  • ½ cup almond meal

Directions:

  1. Mix milk, coconut oil, coconut sugar, nut butter, and cocoa powder in a small saucepan over medium heat. Stir frequently until melted and well mixed.
  2. Remove from heat. Add vanilla.
  3. While sauce is melting, mix oats, coconut, and almond meal in a large bowl.
  4. Pour cocoa mixture over the dry mix and mix well with a fork until well combined.
  5. Form into loose balls with a tablespoon onto parchment paper. Refrigerate for 30-60 minutes until firm.

Filed Under: Blog, Dessert, Recipes Tagged With: Chocolate, chocolate chip cookies, healthy oatmeal cookies, oatmeal cookies

August 21, 2018 by Kellie Leave a Comment

Apple Galette Recipe

Apple Galette
Apple Galette

Apple Galette – Sort of Like Apple Pie or Apple Tart

I’m from the West Coast so apple galette was a new concept to me.  I’ll be honest, it seems like an apple pie with less crust.  Does that make it healthier?  A diet food?  Less calories?

I have no idea!

I went down the apple galette recipe path for a few reasons.  First, I was given a brick of Rogue Creamery Cacow Belle Chocolate Cheddar Cheese.  Yes, that’s a real thing.  It’s made my a local creamery that has been receiving awards across the globe since 2003.  There’s an entire page on their website dedicated to all the awards they’ve won.  But, even though I live nearby I haven’t tried all their brands.  So, when I was given cheddar cheese that had (also award winning) Lillie Belle Farms chocolate in it, I wondered what to do with chocolate cheddar.

Of course, the obvious choice was to make a fruit and cheese plate with a lovely glass of wine.  But, that seemed too easy.  (although a few slices may have been enjoyed this way while I was cooking!)  A friend from the East Coast said “apple pie with cheddar”.  Okay, I don’t have cheddar on my apple pie but I had to admit, apple pie with cheddar and chocolate sounded like a pretty darn good combination.

A Dessert is Born

Here’s what I learned from this experiment.

First, good cooking apples are must – Golden Delicious, McIntosh, Courtland, Pippin, Jonathan, Jonagold, Fuji.  I didn’t try all of these; I googled similar variety of cooking apples.  Of the ones we did try, Fuji was the family favorite.

Second, keep the apples in the lemon water to keep them from discoloring.

Third, peeling the apples for the apple galette isn’t necessary but makes for a nicer presentation and a softer chew.

Fourth, agar was the best thickener but corn starch is an okay substitute.

Fifth, although I made my own gluten-free pie crust, I also used a pre-made store bought version once too.  It worked fine.  Combine the two pieces together when adding the cheese and then roll out into a larger 14 inch circle.  This left some leftover dough that seemed like a waste but it was faster than homemade.  You choose what works best for your apple galette.

Sixth, when folding the dough up over the apple slices, be gentle but don’t worry too much.  Just like an apple pie you can “correct” any tears with a little extra dough.

Finally, if you don’t have coarse sugar, use what you have.  The “crunch” from the coarse sugar was great but you could use coconut sugar or finer sugar.

Survey Says . . .

In the end, we enjoyed this dessert.  Personally, I still prefer vanilla ice cream with my apple pie or apple galette rather than cheddar cheese, even if it is cacow cheddar cheese, but this certainly was tasty.  And yes, I have made the recipe without the cheese and it’s delicious.  East Coast – West Coast – North or South . . . apples in a crust is the best!

Hope you enjoy too!

Apple Galette with Cheese

Ingredients:

  • Large pie crust or two small
  • 2-4 Tbs. grated sharp cheddar cheese
  • Juice of ½ lemon
  • 4 cooking apples
  • ½ tsp. lemon zest
  • 1 Tbs. maple syrup
  • 2 tsp. agar
  • 1 tsp. ground cinnamon
  • ½ cup grated sharp cheddar cheese
  • 1 egg, beaten plus 1 tsp. water
  • Coarse sugar
Apple Galette
Apple Galette

Directions:

  1. Make or purchase pie crust.  Allow to rest at room temperature until soft.  Add 2-4 Tbs. grated sharp cheddar cheese and combine.  Once well mixed gather to form a ball.  Shape ball into a disk.  Sprinkle with a little flour, wrap in plastic and chill in the refrigerator for at least 30 minutes.
  2. Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.
  3. Fill a large bowl half way with water and add lemon juice.  Peel apples if desired.  Quarter and core the apples then place in lemon water.
  4. Slice the apple quarters lengthwise into 4-6 slices no more than ¼ inch at the widest.  Return apples to lemon water after cutting each slice.
  5. Drain apple slices, dry bowl and return apple slices to the bowl.  Sprinkle with lemon zest, maple syrup, agar, and cinnamon.  Gently toss to combine.
  6. Roll out dough to about 14 inches wide and place on lined baking sheet.
  7. Arrange apple slices on dough in a circular pattern placing apple slices side by side and/or slightly overlapping.  Circle should leave approximately 2 inches around the outside edge.
  8. Sprinkle remaining grated cheese on top of the apples.  Gently fold dough up over the apple slices forming pleats with dough as necessary.
  9. Brush egg and water mixture over the exposed border of the dough.  Don’t not brush on apples.  Sprinkle the egg washed dough with coarse sugar.
  10. Bake for 10-15 minutes until beginning to brown.  Lower temperature to 375 degrees and bake for 15-20 minutes more until crust is nicely browned.
  11. Cool slightly before serving.

Make Ahead: Pie crust can be formed into disk and placed in refrigerator for up to a day ahead.

 

Filed Under: Blog, Dessert, Recipes Tagged With: apple galette, apple pie, apple tart, cacow cheddar cheese, dessert

March 21, 2017 by Kellie Leave a Comment

Persimmon Pudding Recipe

Persimmon Pudding

Persimmon – Interesting Fruit

It may seem weird that I live in the Pacific Northwest and, to my knowledge, had never tried a persimmon – especially since they grow right here in my valley.

From what I can determine the cause is because there aren’t persimmon farmers in the area.  The persimmon trees are more like our fruit trees – one offs in the backyard.  Once I did go hunting for persimmons I did find them in the local food co-operative so I guess I just hadn’t been paying attention before.

The truth is, I was at a meeting and another participant brought a big brown bag of persimmons to share.  He said his trees were overflowing and he thought we might like some.  I took some to play with.

New to Persimmon?

First, the nutrition facts: Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain twice as much dietary fiber per 100g as apples, plus more of the phenolic compounds thought to ward off heart disease.

Second, there’s actually two types of persimmons and the difference is whether you eat them when they are crisp and firm or soft and mushy.

I discovered these persimmons are fuyu which are better when they are very soft.  The harder they are the more bitter they are . . . we are talking mouth puckering bitter!  But once fully ripe, almost on the verge of seeming rotten, the inside is a jelly like delight.  In fact, we enjoyed just scooping the flesh out and using it like jam and in desserts.  For this persimmon pudding recipe I left the persimmons sitting on the kitchen counter for two weeks.

As I played with the persimmons I did find that slightly ripe (not to the jelly stage) was similar to an apple.  The skin is edible so don’t waste time peeling the persimmon.  I cut it and added the persimmons to salads and even baked slices in a pie.  The persimmon is very versatile and I was pleasantly surprised with the recipes.

The family favorite recipe was persimmon pudding so I’m sharing that here.  Enjoy this fun fruit!

 

Persimmon Pudding

 

Ingredients:

  • 2-3 very soft persimmons
  • 3 Tablespoons honey
  • Pinch of sea salt
  • 1 cup coconut cream
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla

Directions:

  1. Slice persimmons in half.  Use a spoon and scoop out the seeds.  Place the seeded fruit into a blender and puree.  One cup is about right for this recipe.  Add honey and sea salt.  Blend until smooth.
  2. Using a mixer on high speed, whip the coconut cream for 3-5 minutes until it becomes fluffy, light, soft peaks.    Add maple syrup and vanilla.  Blend until smooth.
  3. Layer the persimmon puree and whipped coconut cream in serving bowls and stir just to slightly mix keeping layers visually separate.  Refrigerate until ready to serve.

Serves 4

*Coconut cream note – if you can’t find coconut cream use full fat coconut milk in a can.  Place the can in the refrigerator overnight.  When you open the can remove the top, solid coconut cream.  Use the remaining liquid in another recipe.

Filed Under: Blog, Dessert, Recipes

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