dessert

Page
  • Pecan Crescents

    Weekly Recipe: 
    NonWeekly
    [title]
    Soft, flavorful, and gluten-free—a holiday treat the whole family can enjoy decorating and eating.

    COOKIES:

    2 cups almond flour

    1 cup finely chopped pecans

    2 tablespoons coconut flour

    ½ teaspoon baking powder

    ¼ teaspoon salt

    ½ cup butter, softened

    ½ cup granulated sugar, Swerve Sweetener, or other sugar substitute

    1 large egg

    1 tablespoon molasses (optional)

    ½ teaspoon vanilla extract

    25 drops stevia extract

    VANILLA GLAZE:

    ⅔ cup powdered sugar, Swerve Sweetener, or other sugar substitute

    6 to 8 tablespoons heavy cream

    ½ teaspoon vanilla extract

    Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped pecans, coconut flour, baking powder, and salt. In a large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg, molasses, vanilla, and stevia extract. Beat in almond flour mixture until dough comes together. Form dough into ¾-inch balls, then roll between palms and shape into crescents. Set on prepared baking sheets and bake 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool. Remove from oven and let cool. For the glaze, whisk powdered sugar with ¼ cup cream and vanilla extract until smooth. Add more cream 1 tablespoon at a time until a thin but spreadable consistency is achieved. Spread on cooled cookies and decorate as desired. MAKES 40 COOKIES

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at alldayidreamaboutfood.com

  • Deep Dish Apple Pie

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 8

    5 pounds Golden Delicious or Johnagold apples, peeled, cored, and cut into ¼-inch slices (about 8 to 9 cups)

    3 tablespoons Monk Fruit In The Raw Bakers Bag

    2 tablespoons Sugar In The Raw

    1 teaspoon ground cinnamon

    ¼ teaspoon ground clove

    ¼ teaspoon salt

    1 tablespoon lemon juice

    2 tablespoons plus ½ teaspoon unsalted butter

    9-inch pie crust

    1 tablespoon cream (optional)

    Preheat the oven to 450 degrees. In a small bowl, combine the monk fruit, sugar, cinnamon, clove, and salt and set aside. In a large bowl, toss the apples with the lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and cook until they look moist, about 3 minutes, stirring frequently. Mix in the sweetening and spice mixture, and cook until the apple slices soften slightly, about 3 minutes, stirring occasionally. Spread the hot apples on a baking sheet and cool to room temperature. Using the remaining ½ teaspoon of butter, coat a 9-inch deep-dish pie plate or other baking dish. Spread the apples in the prepared baking dish. Arrange the pie crust over the fruit, tucking it under around the edges. Using a fork or your fingers, crimp the edges of the crust decoratively. If desired, brush the crust with the cream or milk. With a sharp knife, cut vents in the crust, placing them decoratively. Reduce the oven to 400 degrees. Bake the pie in the center of the oven for 30 minutes. Cover the edges of the crust with strips of foil to prevent burning. Bake the pie for 30 minutes longer, or until the crust is golden brown. Cool the pie on a wire rack. Serve warm or at room temperature. Source: In The Raw

  • Cranberry Rosemary Shortbread

    Weekly Recipe: 
    NonWeekly
    [title]
    This quick and easy recipe is both low-carb and gluten-free, and it makes a great last-minute addition to your holiday dessert table.

    SHORTBREAD:

    2 cups almond flour

    ¼ cup granulated sugar, erythritol, or other sugar substitute

    ½ cup butter

    1 teaspoon xanthan gum

    ⅛ teaspoon cayenne pepper

    ¼ cup unsweetened dried cranberries, minced

    1 tablespoon fresh rosemary, minced

    GLAZE:

    ¼ cup powdered sugar, erythritol, or other sugar substitute

    ½ teaspoon orange zest

    1 ½ tablespoons orange juice

    Preheat the oven to 350 degrees. In a food processor, combine all shortbread ingredients. Pulse until mixture resembles fine crumbs and just begins to clump together. Press mixture evenly and firmly into a 10-inch diameter glass or ceramic tart pan. With a sharp knife, score into 16 even wedges. Bake 18 minutes, until light golden brown, and then turn off oven. Prop oven door open and let sit until oven is cool, about 1 hour. Carefully recut the shortbread along the score marks. For the glaze, whisk together the powdered sugar, orange zest, and orange juice in a small bowl until smooth. Drizzle over cooled shortbread in pan. SERVES 16

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at alldayidreamaboutfood.com

  • Snickerdoodles

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 3 dozen cookies

    COOKIE BATTER:

    ¼ cup unsalted butter, softened

    ¼ cup trans-fat-free shortening

    ¾ cup Sugar In The Raw Organic White

    1 large egg

    1 ⅓ cups unbleached all-purpose flour

    1 teaspoon cream of tartar

    ½ teaspoon baking soda

    ¼ teaspoon salt

    CINNAMON SUGAR:

    2 tablespoons Sugar In The Raw Organic White

    2 teaspoons ground cinnamon

    Place a rack in the center of the oven. Preheat the oven to 375 degrees. In a small mixing bowl, combine the flour, cream of tartar, baking soda, and salt. In a larger bowl, use an electric mixer on medium-high speed to beat the butter with the shortening. Add the sugar and beat for 3 minutes. Add the egg and beat for 3 to 4 minutes, until the mixture feels just slightly gritty when rubbed between your thumb and finger. Add the flour mixture and beat on low speed to combine. The dough should feel soft and silky. A scant tablespoon at a time, roll the batter between your fingers, shaping it into 1½-inch balls. Roll each ball in the cinnamon sugar, coating it completely, and set it on an ungreased, light-colored baking sheet, spacing the balls 2 inches apart. Bake for 12 minutes, until the cookies are golden and their tops are cracked. Transfer the cookies to a wire baking rack to cool. Store in an airtight container for up to 1 week. Source: In the Raw

  • Sugar Cookies

    Weekly Recipe: 
    NonWeekly
    Makes 48 cookies

    2 cups unbleached all-purpose flour

    ½ teaspoon baking powder

    ¼ teaspoon salt

    10 tablespoons (1 ¼ sticks) unsalted butter, softened

    ⅔ cup sugar

    1 large egg plus 1 yolk, at room temperature

    1 teaspoon vanilla extract

    ⅔ cup Monk Fruit In The Raw Bakers Bag

    ⅓ cup Sugar In The Raw, for decoration

    In a bowl, combine the flour, baking powder, and salt and set aside. In a large bowl, use an electric mixer on medium-high to beat the butter about 2 minutes, until fluffy. Add the sugar and beat for 3 minutes. Add the egg, then the yolk and vanilla, beating well between additions. Add the monk fruit and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Use a flexible spatula to complete mixing the dough by hand. Turn the dough out onto a counter and divide it in half. The dough will be soft and sticky. Shape each half into a log 6 inches long and 2 inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least 2 hours, and up to 3 days. To bake the cookies, center a rack in the oven. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place the Sugar In The Raw in a small bowl. With a sharp, thin knife, cut each log into ¼-inch slices. One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 ½ inches between cookies. Bake for 11 to 13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely. Keep cookies tightly covered in a tin for up to 1 week. Source: In The Raw

  • Gingerbread Cheesecake Bites

    Weekly Recipe: 
    NonWeekly
    [title]
    These sweet gingerbread treats boast just a hint of vanilla cheesecake. Deliciously addicting—and would you believe they are low-carb and gluten-free?

    COOKIE DOUGH:

    2 cups almond flour

    ¼ cup sugar, erythritol, or other sugar substitute

    1 teaspoon ground cinnamon

    1 teaspoon ground ginger

    ½ teaspoon ground cloves

    ½ teaspoon baking soda

    ½ teaspoon salt

    ½ teaspoon xanthan gum

    1 large egg, lightly beaten

    ⅓ cup coconut oil, melted

    1 tablespoon molasses

    16 drops stevia extract

    CHEESECAKE FILLING:

    6 ounces cream cheese, softened

    3 tablespoons powdered sugar, erythritol, or other sugar substitute

    1 tablespoon whipping cream

    ½ teaspoon vanilla extract

    15 drops stevia extract

    Preheat oven to 350 degrees and line 24 mini-muffin cups with paper liners. In a medium bowl, whisk together the almond flour, sugar, cinnamon, ginger, cloves, baking soda, salt, and xanthan gum. Stir in egg, coconut oil, molasses, and stevia until dough begins to clump together. Form by hand into approximately 1-inch balls. Place dough balls in prepared mini-muffin cups. Using the end of a wooden spoon, make a well in the center of each ball, pressing dough up against sides of prepared muffin cups. For the filling, beat cream cheese in a medium bowl until smooth. Beat in powdered sugar, cream, vanilla, and stevia until fully combined. Place the mixture in a pastry bag with a large round tip, or in a resealable plastic bag with the corner cut off. Squeeze a few teaspoons of filling into the well of each cookie. Bake 9 to 11 minutes, or until cookie edges are lightly brown and firm to the touch and filling is set. Remove and let cool. MAKES 24 BITES

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at alldayidreamaboutfood.com

  • Pecan Sandies

    Weekly Recipe: 
    NonWeekly
    [title]
    These cookies are simple to make and delightfully light—with a slight nutty crunch!

    2 ½ cups pecan halves, divided

    ½ cup packed brown sugar

    ¼ cup powdered sugar

    1 ½ cups Bob’s Red Mill Pastry Flour

    ½ teaspoon salt

    12 tablespoons butter (1 ½ sticks), chilled, cut into 1/2-inch cubes

    1 egg yolk

    Process 1 ½ cups pecans and sugars in a 10-12 cup food processor for 10 2-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 2-second pulses. Add egg yolk and process until dough forms into a ball. Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 325 degrees. Grease 2 baking sheets. Unwrap dough and cut into ¼-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. MAKES 32 COOKES

    Source: Bob’s Red Mill

  • Clementine Almond Cake

    Weekly Recipe: 
    NonWeekly
    [title]
    Light and luscious, this cake is made with SugaVida—a superfood sweetener that transforms each slice into a nutritional powerhouse, including generous amounts of vitamins B6 and B12. You can make this gluten-free creation grain-free by removing the flour and adding extra almonds.

    1 cup plus 1 tablespoon butter

    ¾ cup SugaVida

    4 eggs

    Zest of 2 clementines and juice of 1 clementine

    2 cups ground almonds

    ½ cup gluten-free flour

    ½ teaspoon sea salt

    1 teaspoon ground cinnamon

    1 teaspoon mixed spice or pumpkin pie spice

    Preheat oven to 350 degrees. In a large bowl, beat together SugaVida and butter until light. Add the eggs, one at a time, and mix them in. Add the clementine zest and juice, mix, and gently fold in the rest of the ingredients to make a smooth batter. Pour batter into a round baking dish (alternatively, you can make 12 mini cakes using individual cupcake wrappers) and bake for 30 minutes or until a knife comes out clean when stuck in the middle of the cake. Remove from oven, let cool, and serve. MAKES 1 LARGE CAKE OR 12 MINI CAKES

    Source: Kristina Locke, Conscious Food UK. Learn more at consciousfood.co.uk

  • Organic Chocolate Crumble Bars

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 18 BARS

    1 cup (2 sticks) organic butter, softened

    1 ¾ cup organic all-purpose flour

    ½ cup organic cane sugar

    ¼ teaspoon kosher salt

    2 cups organic semi-sweet or dark chocolate chips

    1 (14-ounce) can California Farms Organic Sweetened Condensed Milk

    1 teaspoon organic vanilla extract

    1 cup organic chopped nuts (optional)

    Preheat oven to 350 degrees. Grease a 9x13-inch pan. In a large mixing bowl, beat butter until creamy. Beat in flour, sugar, and salt until crumbles form. Flour your fingers and press 2 cups of crumb mixture onto bottom of baking pan; set remaining mixture aside. Bake 10 to 12 minutes or until edges are golden brown. In a small saucepan, combine 1 cup chocolate chips with condensed milk. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir nuts, if using, and remaining chocolate chips into reserved crumble mixture; sprinkle over chocolate filling. Bake 25 to 30 minutes or until center is set. Let cool in pan. Cut and serve once cool. Source: California Farms

  • Sinful Stuffed Dates

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 18 dates

    Zest of 1 orange

    1/2 cup chopped pecans

    1/4 teaspoon ground cinnamon

    1/2 cup plus 2 tablespoons shredded, dried unsweetened coconut

    2 tablespoons maple syrup

    1 tablespoon virgin coconut oil, melted

    18 dates

    Preheat oven to 350 degrees. In a small bowl, combine orange zest, chopped pecans, cinnamon, 2 tablespoons coconut, syrup, and oil. Stir until evenly coated. Spread out on parchment-lined cookie sheet and roast 5 to 6 minutes until lightly browned. Remove from oven and set aside. Carefully slice each date down one side and remove pit. If necessary, make small cuts in rounded ends of dates so they do not tear. Gently turn date inside out, placing sticky side down on work surface. Press ¼ teaspoon roasted nut mixture into each date. Fold up edges and press seam and ends together to seal shut. Place remaining ½ cup coconut in small bowl, then press and roll sealed dates in coconut to coat. Arrange on tray and serve. Source: Reprinted with permission from Clean Food © 2012 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co. Inc. Photography by Gentl & Hyers

Page