Category: Dessert

Asian flavors · Dairy-free · Dessert · Gluten Free · Rice · Vegan

Thai-style ginger & coconut sticky rice

Belinda

One of my all-time favorite desserts by Phoebe Wood.

Screen Shot 2019-07-12 at 4.11.21 PM

7.5oz black glutinous rice (from Asian food shops)
6 Kaffir lime leaves, plus extra finely shredded leaves to serve
2″ piece of fresh ginger, sliced
1/3 cup coconut cream, plus extra to serve
5oz finely grated palm sugar
1/3 cup roughly chopped roasted salted peanuts
Thin strips of fresh coconut, to serve

Soak the rice in cold water overnight.
The next day, drain it and place the rice in a saucepan with 4 cups of cold water.
Add the kaffir lime and ginger, and stir to combine. Bring to a simmer over medium heat. Reduce heat to low and cook, uncovered and stirring occasionally, for 35-40 minutes or until thickened.
In the final 10 minutes of cooking, add the coconut cream and palm sugar, and stir until sugar is melted.
Add 1 tsp salt flakes and stir to combine.
Strain into a bowl, discarding the ginger and kaffir lime.
Cool slightly, then divide among serving bowls.
Top with the peanuts, extra coconut cream, fresh coconut and extra shredded kaffir lime.

Dessert · Gluten Free

Slow-Roasted Sweet Potatoes (for Dessert!)

Belinda

This is the most interesting and easy dessert.

Recipe by Josh Cohen:
Slow-roasting sweet potatoes brings out their natural sweetness and delicate soft texture—so why not serve them for dessert? A post-roast broiling adds a slight charred smokiness that pairs beautifully with rich maple syrup. Coconut-flavored yogurt and the addition of orange zest and freshly ground black pepper make the entire dish feel surprisingly light. —Josh Cohen

Screen Shot 2019-05-26 at 7.56.17 AM

Serves: 6-8 people

4 sweet potatoes (long, skinny sweet potatoes are best)
Olive oil
Maple syrup or honey
1 cup coconut yoghurt, or more
2 Navel oranges
Freshly ground black pepper

Preheat the oven to 300° F.
Rinse the sweet potatoes, pat them dry, and place them on a rimmed baking sheet lined with a silpat (or parchment paper). Rub the outside of each sweet potato with just enough olive oil to coat.
Roast the sweet potatoes for approximately two and a half hours. Pierce them with a fork to test for doneness; the flesh should be very soft, the potatoes cooked all the way through.
Remove the sweet potatoes from the oven.
Set the oven to broil.
Use a sharp knife to slice a slit across the top of each sweet potato long-ways. Drizzle maple syrup over each sweet potato (about 2 teaspoons per sweet potato). Place the sweet potatoes under the broiler and cook them until the edges of the potato skin begin to char and crisp (approximately five minutes, and no longer than 10 minutes).
Keep a close eye on the sweet potatoes while they are broiling to make sure they don’t burn.
When the sweet potatoes look slightly charred around the edges, remove them from the oven.
Wait until the sweet potatoes are warm or room temperature before serving.
To serve an individual portion, place two large spoonfuls of coconut yogurt at the bottom of a plate or shallow bowl. Place half of one sweet potato on top of the yogurt.
Using a fine microplane, garnish the sweet potato with orange zest.
Add a crack or two of freshly ground black pepper over the top of your sweet potato.

*If you have a sweet tooth, add an extra drizzle of maple syrup.

Baking · Dessert · Do-ahead

Easy carrot cake for a crowd.

Belinda

What is better than carrot cake? More carrot cake! It’s my husband’s favorite cake so I’m always looking for new and different recipes for it

Screen Shot 2019-03-29 at 4.58.23 PM

Serves: 10-12

1 3/4 cups flour
1/2 cup old-fashioned rolled oats
1 1/2 tsp salt
1 1/2 tsp fennel seeds
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 1/4 cups vegetable oil
1/4 cup olive oil
2 cups sugar
4 eggs, at room temperature
3 cups freshly grated carrot
1/2 cup golden raisins
1/2 cup pecans, chopped
1 tsp orange zest

Cream Cheese Frosting
2 cups confectioners sugar
1 8-ounce block of cream cheese
1 stick butter
1 tsp vanilla extract

Preheat oven to 350°F.
In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar.
Once combined, add in the eggs one at a time.
Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand.
Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.

Pour the batter into a prepared 13×9-inch baking pan and bake 45-50 minutes.
Remove cake from oven and let cool.
Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth.
With the mixer on low speed, add the remaining two cups of confectioners’ sugar a spoonful at a time until completely incorporated.
Once all the sugar has been added, add the vanilla and salt.
Spoon the icing over top of the cake and then spread evenly with a spatula.

Dairy-free · Dessert · Gluten Free · Nuts · Whole30 compliant

Paleo grilled peaches with coconut cream

Belinda

I scraped my bowl clean. It reminded me of peach cobbler without the crust. Even simple desserts can pack a lot of flavor.

These very low calorie, sugar-free grilled peaches are delicious topped with coconut cream for some added sweetness, with a sprinkle of cinnamon and nuts. They have a bright flavor for a refreshing end to a meal.

Screen Shot 2019-03-03 at 7.46.54 PM.png

Serves 1

3 medium ripe peaches, cut in half with pit removed
1 tsp good vanilla essence
1 can coconut milk, refrigerated
1/4 cup chopped walnuts
Cinnamon (to taste)

Place the peaches on the grill with the cut side down first. Grill on medium-low heat until soft, about 3-5 minutes on each side.

Scoop the cream off the top of the can of chilled coconut milk. Whip together the coconut cream and vanilla with handheld mixer.
Drizzle over each peach.
Top with cinnamon and chopped walnuts to garnish.

Dessert · Do-ahead

Easy, heavenly lemon cheesecake on a ginger crust

Belinda

Mary Berry of “The Great British Bake-off” fame, is one of those incredible foolproof recipe writers. This is a really quick, easy and scrumptious recipe that will be in your repertoire over and over and it only takes 10 minutes to make!!

Screen Shot 2019-02-28 at 12.46.51 PM

3 ½ oz ginger cookies, crushed
1 ¾ oz butter, melted
2 x 8oz tubs mascarpone
12oz jar good quality lemon curd
Juice of 1 small lemon
Fresh raspberries and blueberries, to decorate
Icing sugar, to dust

1 x 8in round loose-bottomed cake tin, greased and base-lined with baking parchment

Serves: 8

Mix the cookies with the butter in a bowl, then press into the base of the tin (but not up the sides)

Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth

Spoon on to the cookie base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up

To serve, remove the cheesecake form the tin, peel off the baking parchment, and arrange on a platter.
Decorate with the fruit and dust with icing sugar.

GREAT FOR A CROWD
You can make up to three cheesecakes in one go (but take care not to over-beat the mixture at step 2). If you’re making more cheesecakes than that, prepare them in separate batches.

PREPARE AHEAD
The cheesecake can be made up to the end of step 3 up to 1 day ahead. Not suitable for freezing.

Chocolate · Dairy-free · Dessert · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Whole 30/Paleo brownie balls

Belinda

When you’re off sugar, grains and dairy, sometimes you really want something sweet and it can be hard to find. These little gems are chocolatey and rich, but really healthy with lots of protein, fiber and healthy fats.. Thank you to “Paleo Grubs” blog.
You simply blend everything together, and then roll the ‘dough’ into bite-size brownie balls.
Sometimes it’s nice to roll the finished brownie bites in chopped nuts or dried coconut and they are definitely best served straight from the refrigerator.

Screen Shot 2019-01-11 at 3.01.38 PM

1 1/2 cups walnuts
Pinch of salt
1 cup pitted dates
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder. I love Scharffen Berger)

Add the walnuts and salt to a food processor. Mix until the walnuts are finely ground.
Add the dates, vanilla, and cocoa powder to the blender.
Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.

Breakfast · Dairy-free · Dessert · Do-ahead · Fruit · Gluten Free · Whole30 compliant

Chai spiced Paleo chia seed pudding

Belinda

This fabulous chai spiced Paleo chia seed pudding is one of my favorite breakfast or dessert dishes. It’s Whole30, has a bit of spice, fall fruit and your favorite toppings!
Recipe from blog, “Real, SImple, Good”

Screen Shot 2019-01-08 at 3.09.52 PM

1/4 cup chia seeds
2 tbsp hempseed
1 cup full fat coconut milk (or sub nut milk of choice)
1 tsp real vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cardamom
1/8 tsp ground cloves
1/8 tsp all spice
1/8 tsp nutmeg
Pinch of sea salt
Optional toppings:
Chopped nuts or seeds (I love pecans and walnuts)
Almond butter
Honey (not for Whole 30)
Fresh or frozen berries
Banana slices

In a bowl, combine all of the ingredients except toppings with a whisk. Let everything settle, mix again and again until the chia seeds start to expand. You can eat right away or let it firm up a bit in the fridge.

When you’re ready to eat, layer on all the toppings and enjoy!
I like to heat mine up a little before adding all the toppings for an overnight oats kind of feel!

Baking · Chocolate · Dessert · Do-ahead

The World’s Best Brownie

Belinda

This recipe from the recipe blog “Stayathomechef” produces a crisp brownie with a fudgey, chewy center and is uber chocolatey.

Screen Shot 2018-11-10 at 4.50.38 PM

1/2 cup + 2 tbsp salted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup melted milk chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup milk chocolate chips

Preheat the oven to 350 degrees F. Line a metal 9×9 pan with parchment paper.
Pour the melted butter into a large mixing bowl. Whisk in the sugar by hand until smooth, 30 seconds.
Add in the eggs and vanilla extract. Whisk 1 minute.
Whisk in the melted chocolate until combined and smooth.
Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
Pour into the prepared pan and smooth out.
Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

Dessert · Do-ahead · Holiday Food · Icecream

Pumpkin ice cream pie!

Belinda

YIELD: ONE 9-INCH PIE
8 TO 10 SERVINGS

Screen Shot 2018-11-02 at 3.31.49 PM

This is the easiest and most stress-free pumpkin pie you’ll ever make. It has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with. The filling is made with Breyers Gluten Free Extra Creamy Vanilla ice cream, pumpkin puree, and it’s nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through. You can make the pie weeks in advance and keep it in the freezer since it’s ice cream, making it an easy make-ahead Thanksgiving pie recipe.

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if necessary)
1/4 cup granulated sugar
3 cups Breyers Gluten Free Extra Creamy Vanilla (or similar vanilla ice cream), well-softened
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Preheat the oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
Add the graham cracker crumbs, granulated sugar, and stir to combine.

Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
Bake for 10 minutes; set aside to cool. While pie cools, make the filling.

To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.

Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.

Prior to slicing, you may with to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.
The pie will keep covered in the freezer for at least one month.

Dessert · Holiday Food

Pumpkin turtle cheesecake parfait

Belinda

And now for something completely different for Thanksgiving.
No pie crust to have to bake and the easiest, most delicious dessert to make

Screen Shot 2018-11-02 at 3.00.38 PM

Serves: 4

8 oz cream cheese, at room temperature
1 package (size that serves 4) vanilla instant pudding
½ cup milk/cream/half and half, divided
1 cup pumpkin puree
1 tsp pumpkin pie spice
8 oz (1 regular tub) whipped topping
chopped pecans for garnish
caramel sauce for drizzle

The instant pudding mix is used dry–DO NOT MAKE PER PACKAGE DIRECTIONS
Beat the cream cheese and ¼ cup of the milk/cream in a large bowl until it’s smooth and silky
Add the pumpkin, pumpkin pie spice, the remaining milk and the dry pudding mix
Beat for 1 minute
Fold in the whipped topping
Divide evenly into small dessert dishes
Garnish with chopped pecans and drizzle with caramel sauce