Dessert Thursday May 3, 2018

PINEAPPLE BANANA SMOOTHIE

We end this week with a nice simple smoothie made from pineapples, and bananas.

 

Ingredients

• 1 cup pineapple (cut into chunks) (200g)
• 1 banana (peeled and cut into chunks)
• 1 cup almond milk (240ml)

Instructions

1. Combine pineapple, banana, and almond milk in a blender. Blend until smooth.

2. Remove and serve immediately.

    

Recipe from: https://www.rotinrice.com/pineapple-banana-smoothie/

 

 

Dessert Thursday April 16, 2018

Caramel Apple Bombs

This week we are using apples to make dessert!!

 

Ingredients

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Cooking spray, for pan

1 tbsp. butter, plus 2 tbsp melted butter

2 apples, finely chopped

2 tbsp. brown sugar

1/2 tsp. cinnamon

Pinch kosher salt

1 can refrigerated biscuit dough

8 caramel candies

1/3 c. cinnamon sugar

3/4 c. powdered sugar

2 tbsp. cream

Directions

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1. Preheat oven to 350° and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon and kosher salt. Cook until apples are tender, about 5 minutes. Set aside.
2. Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to the center of the biscuit and create a ball, pinching together the loose ends of biscuit dough.
3. Place into a cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, about 35-40 minutes.
4. Meanwhile, make glaze: mix together powdered sugar and cream in a medium bowl. When biscuits are out of the oven, drizzle with glaze and serve.

 

Recipe provided by: https://www.delish.com/cooking/recipe-ideas/recipes/a56465/caramel-apple-bombs-recipe/

Thursday April 19, 2018

HEALTHY CHOCOLATE ZUCCHINI BREAD

This week we have an interesting chocolate and zucchini bread.

 

Ingredients

• 1 cup all purpose flour
• ½ cup unsweetened cocoa powder
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup semi-sweet chocolate chips
• 2 large eggs
• ¼ cup canola or vegetable oil
• ¼ cup plain greek yogurt (nonfat or whole)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ cups shredded zucchini
• Extra chocolate chips for topping

 

Instructions

1. Move the oven rack to just below the mid-way point. Preheat the oven to 350 degrees Fahrenheit. Prepare a loaf pan by spraying it with nonstick spray.
2. Shred the zucchini using a large hole cheese grater. Lightly squeeze the zucchini with paper towels so that the zucchini is not dripping, but so that it is still moist.
3. Mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips in a large mixing bowl.
4. In a separate small bowl (or glass measuring cup), whisk together eggs, oil, yogurt, sugar, and vanilla until smooth.
5. Use a fork to mix the wet ingredients into the dry ingredients, stirring until fully incorporated, and there are few lumps.
6. Use a spatula to fold in the zucchini, pushing the dough around to make sure the zucchini is evenly spread throughout. Pour the batter into the prepared loaf pan, scraping down the sides. Loosely scatter chocolate chips on top of the batter to your liking. (I probably use about ½ cup.)
7. Bake for 40-50 minutes, until an inserted toothpick comes out clean. Remove from oven and let cool, in the pan, on a wire rack. When it is cool enough to handle the pan, tip bread out onto wire rack. It should slide out easily.
8. Slice and serve! This bread can be wrapped in tin foil or placed in a plastic bag and stored in the refrigerator. It can also be sealed in a plastic bag (after it is completely cool to the touch) and stored on the counter.

 

Recipe from: http://www.wyldflour.com/healthy-chocolate-zucchini-bread/

Dessert Thursday April 12, 2018

Apple Pie Chia Pudding

We have a nice pudding for this week.

 

INGREDIENTS

• 260 ml almond milk
• 1 green apple
• 2 pitted dates
• 3 Tbs chia seed30gms
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1 tsp vanilla essence

TOPPING

• 8 slices apple pie applesunsweetened
• 6 Tbs Granola

 

Instructions

1. Quarter the apple and remove the seeds.
2. Add the milk, apple, dates, cinnamon, ginger and vanilla to a blender and liquify.
3. Stir the chia seeds through the apple mixture by hand.
4. Pour the pudding into 4 small glasses.
5. Refrigerate the pudding for at least one hour or overnight.

OPTIONAL TOPPING TO SERVE

1. Add two slices of apple to the top of the pudding glasses and sprinkle with 1 1/2 Tbs of granola.

Recipe from: https://www.gourmetgetaways.com.au/apple-pie-chia-pudding-super-food-breakfast/

Dessert Thursday April 5, 2018

Vegan Baked Lemon Doughnuts

This week we have some vegan donuts made with lemons.

 

Ingredients

For the Doughnuts:

• 1 tablespoon ground flax seeds
• 3 tablespoons water
• 1 cup gluten free flour OR all-purpose flour 
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 1/4 teaspoons lemon zest
• 1/2 cup unsweetened non-dairy milk
• 2 tablespoons melted coconut oil
• 3/4 teaspoon lemon extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest (optional)

Instructions

 

1. Preheat oven to 375°F.
2. Grease your doughnut pan (if needed).
3. Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.

4. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and lemon zest.

5. In a small bowl, mix the milk, melted coconut oil, lemon extract, and flax mixture together.

6. Pour wet ingredients into dry ingredients and mix well to combine. Don’t over mix.
7. Using a piping bag or a large Ziploc bag, pipe the mixture into each cavity.
8. Bake for 10 minutes.
9. Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
10. Remove the doughnuts from the pan and place on a cooling rack.

While the doughnuts are cooling, make the glaze:

1. Add the powdered sugar to a small bowl and add the lemon juice, and lemon zest (if using).

2. Mix until everything has combined into a liquid glaze.
3. When the doughnuts have fully cooled (they don’t take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.
4. Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)

 

Find out more at: https://delightfuladventures.com/vegan-baked-lemon-doughnuts/

Dessert Thursday March 29, 2018

Candied Orange Slices

Today we are useing oranges fro a dessert!

1. Ingredients

   • 4 small oranges I used tangelos
   • 4 cups water
   • 2 cups granulated sugar plus more for coating

   Instructions

   1. Fill a large bowl with ice water and set aside.

   2. Add the 4 cups water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 1 minutes. Transfer the orange slices to the bowl of ice water. Use a ladle to set aside 2 cups of the water used for boiling and discard the rest.

   3. In a large pot or skillet, add the 2 cups reserved water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.

   4. Turn the heat to medium-low and arrange the orange slices in a single layer. Simmer for 45-60 minutes or until rinds are slightly translucent. Swirl the slices in the pan every 15 minutes to make sure they are evenly coated with the sugar water.

   5. Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.

   6. Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.

       

      From: https://www.bakedbyanintrovert.com/candied-orange-slices/

 

Dessert Thursday March 22, 2018

Lemon Cheesecake Mousse

We got a lemon desert for this week.

Ingredients

Crust

•  3/4 cup crushed graham crackers (6 full sheets)
• 2 Tbsp (26g) granulated sugar
• 3 Tbsp (42g) salted butter, melted

Mousse

• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (tested with Dickenson’s)
• Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions

1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
3. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

Recipe from: https://www.cookingclassy.com/lemon-cheesecake-mousse/

Desseret Thuesday March 15, 2018

Raspberry Peach Smoothie Shake

Here we have a fruit smoothie to finish ff the week.

Ingredients

• 1 cup frozen unsweetened raspberries*
• ¾ cup chopped fresh peach**
• ¼ cup REAL® Seal plain yogurt (I use plain Greek yogurt)
• ⅓ cup REAL® Seal milk (I used Fairlife milk)
• 1 teaspoon honey

Directions

1. Place all ingredients in blender and blend until smooth, adding a bit more milk as needed if the smoothie is too thick. Serve immediately.

Provided by: https://kristineskitchenblog.com/raspberry-peach-smoothie-shake/

Dessert Thursday March 1, 2018

Simple Maple Vanilla Baked Pears

Here is a healthy dessert to try. It is not always easy to get healthy desserts.

 

Ingredients:

• 4 D’Anjou pears (aka Anjou pears)
• 1/2 cup (120ml) pure maple syrup
• 1/4 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• optional toppings: maple pecan granola, Greek yogurt

Directions:

1. Preheat oven to 375°F (190°C). I don’t line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
2. Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon– feel free to add more cinnamon if you’d like.
3. Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
4. Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.
5. Make ahead tip: Pears are best baked right before they are served, but you could bake them completely and refrigerate for up to 5 days. Then, warm back up in the oven for 10 minutes and top with remaining maple syrup mixture, granola, and yogurt right before serving.

This recipe is by: Sally

Find out more at: https://sallysbakingaddiction.com/2016/01/28/simple-maple-vanilla-baked-pears/

Better Late Than Never: Our May Supper Club Recipes!

SOUP: Deceptively Simple Gazpacho

By Kendra PeloJoaquin at Food.com

Ingredients:

• 6 -8 tomatoes, chopped (Roma or plum are best Don’t lose the juice!)
• 1/2 large white onion, chopped finely (red is a nice alternative)
• 1/2 large white onion, chopped in 1/4 inch chunks
• 2 small cucumbers or 1 large cucumber, chopped
• salt (preferably sea salt)
• fresh ground black pepper
• virgin olive oil
• 1 lemon, juice of
• chopped basil or cilantro (preferably fresh)
• 2 cloves garlic (or a tablespoon of diced garlic from a jar)

Directions:

1. Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
2. Add the vegetables, then the seasonings.
3. I start with a little and add more after I’ve mixed it all up.
4. Use the “chop” or”grate” function until the gazpacho is soupy but still has some good sized chunks.
5. Taste and then add more salt, pepper, oil or basil to your preference.
6. I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesan cheese on the side, and some good crostini or bread.

 

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SALAD: Avocado and Cucumber Salad

By Emma Braz at Taste.com

Ingredients:

• 175g baby salad leaves
• 2 medium avocados, chopped
• 4 green onions, thinly sliced
• 2 cucumbers, halved, thinly sliced
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt

Directions:

1. Combine salad leaves, avocado, onion and cucumber in a bowl.
2. Place lemon juice and olive oil in a screw-top jar and shake. Season with salt to taste and drizzle on top of salad.

 

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MAIN ATTRACTION: Stuffed Tomatoes

By Sunny Anderson at FoodNetwork.com

Ingredients:

• 2 vine-ripened tomatoes
• Salt
• 1/2 cup bread crumbs
• 1 clove garlic, minced
• 1/4 cup finely chopped fresh basil leaves
• Freshly ground black pepper
• 1/2 cup grated Parmesan
• 1/4 cup olive oil

Directions:

1. Preheat oven to 400 degrees F.
2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
3. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes.
4. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil.
5. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

 

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DESSERT: Rhubarb crumble

By Felicity Rooney at Taste.com

Ingredients:

Filling:

• 10 stalks of rhubarb, rinsed and chopped
• 75g caster sugar

Crumble Topping:

• 125g cold unsalted butter, chopped
  175g plain flour
• 50g brown sugar
• 25g raisins

Directions:

1. Preheat oven to 170°C degrees.
2. Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
3. Prepare the crumble topping by roughly rubbing the butter with the flour and brown sugar, then stir through the raisins. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins.
4. Sprinkle the crumble mixture on top and bake for 15 minutes. Serve warm with custard.