Category Archives: Dessert

Blackberry Lemon Pudding Cakes

I made Lemon Pudding Cakes for dessert on Easter, and they were DELICIOUS!!

SO…I decided to make them again the other night when we had some friends over. I shook it up a little and incorporate some blackberries that Maya and I picked earlier that day. Blog Blackberry lemon pudding cakes-1

What you need…

3/4 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
3 large eggs (separated)
2 Tablespoons Unsalted Butter (room temp)
1 Cup Whole Milk
1 Teaspoon Finely Grated Lemon Zest
1/3 Cup Fresh Lemon Juice and Blackberry Juice ( just strained a handful of berries and then filled the rest of the 1/3 Cup with lemon juice 🙂
1/2 Teaspoon Kosher Salt
3 Teaspoons Turbinado or Some Other Coarse Sugar

What to do…

Heat oven to 350° F.
Place six 4-ounce ramekins into a 9×13 Pyrex dish.
In a medium bowl, whisk together the granulated sugar and flour; set aside.
In a second medium bowl, whisk together the egg yolks and butter until combined.
Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes.
In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
Divide the pudding mixture among the ramekins (about 3/4 of a cup each). Dividing evenly, sprinkle with the turbinado sugar.
Refrigerate for a couple of hours if you have the time.
To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins.
Bake until the tops are golden brown. I accidentally undercooked mine at 35 minutes, and honestly the general consensus was that was a happy accident. Original recipe says to cook for 40-45.
Take out of the pan and let cool on a rack.
Here’s what I would do again, but didn’t have time to do this time, which is why the pudding and cake aren’t as separately defined. I refrigerated the cakes for a few hours before cooking and the pudding was creamy and the top cake was solid but moist. Also, you can eat them right away, and it will be more like a lemon molten cake. To each his own, but cold lemon sounded better to me. 🙂
Can make one large cake (probably best in an 8×8 pan). If you do that cook for 30-35 minutes.

For reference, here’s what the original lemon cakes looked like that I refrigerated for a few hours before baking. A definite distinction between the pudding and the cake. Blog Real Simple Lemon Pudding Cakes-3 Either way…still so good!

Enjoy!! We did! 🙂 dit-elle-Lauren

Blackberry Vanilla Coconut Pops

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Ready for some more blackberry inspiration? Try these Blackberry Vanilla Coconut Pops. Low sugar and kid approved! Not just for the kids, these are a cool treat for anyone on a summer day.

blackberry coconut paleo popcicles blog

Ingredients

2 cups blackberries
2 Tbsp honey, divided (or more if needed)
1 tsp vanilla, divided
1 can full fat coconut milk
1 Tbsp water

Directions

In a saucepan over medium-low heat, combine blackberries, 1 Tbsp water, 1 heaping Tbsp honey. Simmer, stirring gently, 3 to 5 minutes. Mash berries with a spatula as they cook. Remove from heat and add 1/2 tsp vanilla.
Strain through a fine mesh sieve into a bowl, pressing with spatula to extract all liquid. Discard solids, and set liquids aside to cool.
In another saucepan over medium-low heat, combine the coconut milk with another 1 heaping Tbsp honey. Simmer, stirring constantly, 2 to 3 minutes or until thoroughly blended. Remove from heat, stir in 1/2 tsp vanilla, and set aside to cool.
Fill pop molds 2/3 full with coconut mixture and then pour in blackberry mixture until mold is full. Insert sticks and freeze.
Enjoy! 🙂

dit-elle-Esther

Blackberry Crisp with Vanilla Ice Cream

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As mentioned in my blog post on the topic last week, Blackberry season is in full swing and so much fun! The berries are fun to pick, eat and make yummy things with. Today, a Blackberry Crisp.. pretty much paleo, but add some vanilla ice cream for some non-paleo, but totally delicious, goodness!

Blackberry paleo crumble 2016 with vanilla icecream for blog

Ingredients

4 cups blackberries
1/4 cup sweetener like honey or sugar as needed (if you have very ripe blackberries this may not be needed and you can certainly make it without sweetener for a slightly tarter crisp)

For the topping

1 cup almond meal
1/2 cup golden flax meal (or any ground flax)
1 Tbsp honey
1/4 cup butter
1/2 tsp cinnamon
Vanilla Ice Cream and mint leaves for garnish

Directions

Rinse blackberries, drain well and pour into glass baking dish (9×11″ works well) and drizzle with some honey or sprinkle with sugar (as needed)
Mix topping ingredients with a fork until butter is distributed and ingredients are combined well
Sprinkle topping evenly over berries
Bake @ 350 for 35-45 minutes with tinfoil on. Remove tinfoil and bake for another 10 minutes as needed or until crust is a golden brown.
Enjoy with your favorite vanilla ice cream or drizzled with some cold coconut milk

Modified quite a bit, but thanks for the inspiration http://paleoleap.com/berry-crumble/

dit-elle-Esther

Coconut Panna Cotta with Tropical Fruit

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We’re excited for warm and dry season so we can eat all meals on our deck! Nothing says summer like Panna Cotta with fresh fruit or berries. Coconut Panna Cotta with Tropical Fruit is a wonderful twist on the classic Panna Cotta with Berry Coulis.

coconut panna cotta with tropical fruit (2)

The number one challenge in photography is lighting! Too bright or too dark creates different challenges. This past week has been a rainy grey one in Seattle. To maximize lighting, I have been running outside between showers to try to get good shots! Welcome to my mini studio! 🙂

coconut panna cotta with tropical fruit (4)

Ingredients

2 (7-gram) pouches gelatin (5 teaspoons)
1/2 cup water
2 1/4 cups grass-fed whole milk or heavy cream
1 (14-ounce) can coconut milk
1/4 – 1/2 cup granulated sugar (I used 1/3 cup coconut sugar)
1 teaspoon vanilla extract
6 tablespoons shredded coconut + more for toasting and sprinkling on top
Sliced mango, pineapple, kiwi or banana, for serving

Directions

In a saucepan, sprinkle gelatin over water and let stand for 1 minute. Place over medium heat and stir constantly until granules are dissolved, about 3 minutes. Add milk or cream, coconut milk, sugar and vanilla. Stir over medium heat until sugar is completely dissolved, 3 to 5 minutes.
Pour mixture into 6 ramekins; sprinkle coconut on top. Chill in the refrigerator until set, about 3 hours.
Optionally (I did not do this step) to serve, dip each ramekin in boiling water for a moment to loosen panna cotta. Turn onto a serving plate. Arrange sliced fruit beside each panna cotta and serve.
Optionally (I added this step) toast some coconut and sprinkle on top.

Thanks for the inspiration PCC Natural Markets!

dit-elle-Esther

Vanilla Ice Cream and Berries

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This is a great go-to dessert year round, but especially in winter when fresh berries are no longer in season. Posting it now in case berries are not yet available in your region/stores, but this is equally good with fresh berries!

You can also serve plain Greek yogurt with berries, or for a totally yummy non-dairy and paleo version, try berries with coconut milk! Totally delish any season!

berries and ice cream blog (2) berries and ice cream blog (1)

Ingredients

Vanilla ice cream, plain or vanilla Greek yogurt
Berries (frozen or fresh)

Directions

If using frozen berries, add 1/2 cup per person to a bowl and microwave on high for about a minute
Pour over ice cream or yogurt
Serve immediately and enjoy! Can you taste summer already? 🙂

dit-elle-Esther

Paleo Blueberry Coffee Cake

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I made this Blueberry Coffee Cake for our Easter Brunch a few weeks ago and it was a big hit with big and small! This recipe is from Elana’s Pantry

It is not very sweet and the almond flour gives it a rich hearty flavor.

blueberry almond flour paleo cake blog (2)

Ingredients

2 cup almond flour
1/4 tsp baking soda
4 large eggs
1/4 cup shortening or butter
1/4 cup coconut sugar
1 Tbsp vanilla extract
1/2 cup frozen blueberries
Topping: 1/4 cup shortening or butter, 1/4 cup coconut sugar, 1/2 cup almond flour, 1 Tbsp ground cinnamon

Directions

Oven to 350
Grease 8″ round baking pan
Combine flour, baking soda in bowl
In another bowl, whisk together eggs, shortening, coconut sugar, vanilla
Stir wet ingredients into the almond flour mixture until thoroughly combined, then stir in the blueberries
Pour batter in pan
To make topping, cream shortening and coconut sugar, stir in almond flour and cinnamon, then sprinkle over cake batter
Bake for 30-40 minutes or until toothpick inserted into center of cake comes out almost clean
Let cake cool in pan for an hour, then serve

dit-elle-Esther

Fruit Platter

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Need a beautiful addition to breakfast, brunch or a garden party? Try this super simple, colorful and lovely, fruit platter. Select fruits and berries that are in season, and arrange to your liking! That’s it! Want fancier? See my Basil Lime Fruit Salad here.

Happy Spring! 🙂

fruit platter blog (2) fruit platter blog (1)

Ingredients and directions

As mentioned, select fruits and berries that are in season for you
I made this for my Easter Brunch Party and used: pineapple, mango, papaya, raspberries, and kiwi
Clean fruit and then slice or dice to your liking
Arrange on platter
Serve immediately or store covered in refrigerator overnight
Enjoy!

dit-elle-Esther

Papaya and Lime

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Papaya is one of those super foods with all sorts of amazing nutrients in it including antioxidants, phytonutrients, vitamins, minerals and special digestive enzymes. When Papaya is in season I will cut it in half to make a ‘boat’, discard the seeds and eat the papaya straight out of the peel. As previously blogged, t’s the perfect Island Breakfast served with coconut milk. I was serving Papaya for brunch the other day though and wanted an easier way to present it, than a “Papaya boat”. Super simple. Cut in half, discard seeds, peel, and slice. Serve with lime wedges!

Enjoy!

dit-elle-Esther

Lemon Pudding Cakes

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We made these for dessert on Easter, and they were SO GOOD!!! While I wouldn’t call these necessarily healthy, they really were surprisingly light and refreshing! The flavor was amazing too!

I acctually tore this recipe from my Real Simple magazine back in April of 2012. Yes…I still collect and keep magazine tear outs (even in this Pinterest driven day!!) I didn’t deviate from the original recipe with the exception of accidentally undercooking them-which I will do again when I make them next time. It was a huge hit. Blog Real Simple Lemon Pudding Cakes-1 If this next image doesn’t make your mouth water, I don’t know what will! And those cute little fingers? Maya was such a good assistant!

What you need…

3/4 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
3 large eggs (separated)
2 Tablespoons Unsalted Butter (room temp)
1 Cup Whole Milk
1 Teaspoon Finely Grated Lemon Zest
1/3 Cup Fresh Lemon Juice
1/2 Teaspoon Kosher Salt
3 Teaspoons Turbinado or Some Other Coarse Sugar

What to do…

Heat oven to 350° F.
Place six 4-ounce ramekins into a 9×13 Pyrex dish.
In a medium bowl, whisk together the granulated sugar and flour; set aside.
In a second medium bowl, whisk together the egg yolks and butter until combined.
Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes.
In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
Divide the pudding mixture among the ramekins (about 3/4 of a cup each). Dividing evenly, sprinkle with the turbinado sugar.
I chose to refrigerate mine for a few hours, but you don’t have to. If you do, the batter will separate, like above, and the end result will be that creamy pudding at the base, and light fluffy cake on top. If you don’t have time, the separation will be less noticeable, but still delicious!! Seen in a slightly different variation when I had less time here. 🙂
To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins.
Bake until the tops are golden brown. I accidentally undercooked mine at 35 minutes, and honestly the general consensus was that was a happy accident. Original recipe says to cook for 40-45.
Take out of the pan and let cool on a rack.
I refrigerated mine for a few hours after cooking and the pudding was firm and the top cake was moist. You can eat them right away, and it will be more like a lemon molten cake. To each his own, but cold lemon sounded better to me. 🙂
Can make one large cake (probably best in an 8×8 pan). If you do that cook for 30-35 minutes.

You can find the original recipe here.

Enjoy!! We did! 🙂 Blog Real Simple Lemon Pudding Cakes-6 dit-elle-Lauren

Monster Cookies

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Every once in a while we deviate from healthy. And…that is SO OK!!! Everything in moderation, right??!

This is one of those times. These cookies represent my childhood! We made them every holiday season, and every season in between when we wanted to!! ;}

My only sadness is that when we made them as kids they were 1/2 inch thick, ginormous, basically it was a meal cookie!! In my adulthood, I have yet to recreate the cookie of my youth. I’ve asked my mom. Was it my imagination? NO! They were absolutely thicker…

So…back to the drawing board. BUT…the flavor is still the same. YUM!!! Blog Monster Cookie-1 Blog Monster Cookie-2 Blog Monster Cookie-3 What you need…

1/2 Cup Butter
1 1/2 Cups White Sugar
1 1/2 Cup Brown Sugar
4 Eggs
1 Tsp Vanilla
18 oz of Chunky Peanut Butter
18 oz of Oatmeal
16 oz of Chocolate Chips
8 oz of Butterscotch Chips
2 1/2 tsp Baking Soda
Optional (we didn’t have either this time, so we didn’t add either) 1/4 Cup Coconut + 3 small bags of M&M’s

What to do…

Preheat oven to 350 degrees
In a really big bowl or Kitchenaid Mixer, cream butter and sugars
Blend in eggs and vanilla.
Blend in Peanut Butter and baking soda, and chips/M&M’s.
Slowly add in oatmeal. If you are doing this in large bowl, make sure you have a REALLY strong spoon! Many a wooden spoons have been broken in the making of these Monster Cookies!
Original recipe calls to drop 1/4 cups of batter on cookie sheet and bake for 13-14 minutes, or until the edges get a little brown. Middle will still look uncooked, but they are super moist and chewy then-aka doughy 😉
Can also make the cookies smaller

Ok, truth be told. I didn’t realize she was going to try and crack the egg. It didn’t end well…

So….this recipe has one egg, somewhat cracked + an egg. But, I turned my back for a minute, and she was so proud. Blog Monster Cookie Baking with Toddlers-4 I mean… Who loves the dough of cookies even more than the actual cookies? We sure do!! I know everyone’s all scared of salmonella, but I grew up eating cookie dough, and I’m just fine. I even remember they used to sell cookie dough cones at Mrs. Fields!! Yup, I used to get them-SO GOOD 🙂 No chance they could do that now!
Blog Monster Cookie Baking with Toddlers-9