I made marzipan “strawberries” for Valentine’s Day this year. They are a fun and festive and really a super cute dessert to make any season! The kids made marzipan snakes, but those snakes were eaten faster than I could take a picture! Next time. 🙂
Create a batch of marzipan by following the instructions here and substitute some beet juice for egg white. It really is that simply, but I realize that may seem a bit ambiguous. Here’s what I did. I cleaned and peeled some beets, put them in a pot of water to boil and when done set beets aside to cool and saved about 1/8 cup of the beet juice. Then when mixing the marzipan I added beet juice a tablespoon at a time to get the desired color pink. If your marzipan gets too runny, add some more almond meal and sugar and then work with the dough to get desired consistency and color. Note that marzipan will firm up overnight as well. So make a batch, wrap it in plastic, and then make your confections when you’re ready to do so! We are going to make marzipan “oranges” (and more snakes!) next, so stay tuned for that. 🙂
The stems are tomato vine stems! And after making these strawberries, dipped them in chocolate. Recipe included in instructions above.
This is a traditional Norwegian dish called “Tilslorte Brudepiker”. The literal translation is “veiled bridesmaids”. Sound lovely? It is! It is a beautiful dessert but surprisingly simple.. layers of apple sauce, cream and toasted almond meal with sugar and cinnamon. It’s one of those dishes you remember forever..
The recipe usually calls for toasted breadcrumbs or cookie crumbs but as mentioned I used almond meal, a little sugar and cinnamon, and it was perfect! Using different shaped glasses (flutes, punch, or even a large glass serving bowl), you can have a lot of fun with the presentation. Enjoy!
Apple sauce, unsweetened)
Cream (you can whip it yourself with some vanilla and sugar or just get a can of whipping cream like I do for super short cut!)
1/2 cup almond meal
1 Tbsp butter
1 Tbsp sugar
In a skillet melt butter on low and add almond meal and sugar and cinnamon, stir constantly and do not let burn or get too toasty! You just want slightly toasted almond meal and to melt and crystalize the sugar a bit so that you get a crunchy topping.
In clear glasses (for individual servings) or in a large glass bowl (for group serving) layer applesauce, whipped cream, and almond mixture two or three times.. ending with a topping of the almond mixture.
I grew up making marzipan, but just last year discovered the secret ingredient to marzipan perfection.. rose water! See the recipe here. This year I made tiny Marzipan “sandwiches” for a holiday party. You roll a bit of marzipan into a ball and press two discs of chocolate to make the sandwich. I found dark chocolate ‘discs’ at the local gourmet foods grocery store, but chocolate coins could work well too! Because the marzipan is quite sweet, the less sweet dark chocolate is a nice complement!
I made these for Christmas, but marzipan is popular year round in Scandinavia and Germany (especially again around Easter).
One batch of Marzipan (you can also find this pre-made at some grocery stores.. look for almond paste if not marzipan)
Chocolate ‘discs’ (dark chocolate, should be around 1″ in diameter)
Roll a bit of marzipan into a ball (the size of a large marble) and press two discs of chocolate to make the sandwich.
Store in an air tight container and refrigerated for a week or more, or frozen for a month or so!
Super Mom Tip: Marzipan has the consistency of play dough and is a lot of fun for (older) kids to roll into various shapes and cut out with small cookie cutters, or decorate with chocolate chips!
These Spicy Maple Glazed Nuts are wonderfully delicious – sweet, salty and a little spicy! A great holiday treat, but really.. who doesn’t like glazed nuts any time a year? Great for gifts, taking to parties, as an appetizer with cheese, meat and fresh fruit perhaps, or a simple dessert!
1/4 cup unsalted butter
1/3 cup pure maple syrup
2 tablespoons water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon chili powder or 1/2 teaspoon cayenne pepper (I used 1 tsp cayenne and it was perfectly spicy.. for my taste, but keep in mind a little goes a long way. If you are sensitive to spice, just omit this ingredient!)
I’ve been dying to make a dessert with figs! I’d love to say that it’s because of their flavor, but sadly…no, it’s because of how beautiful they are. YES, I’M THAT WEIRD!! But in my mind…if they look that beautiful, and they are THAT EXPENSIVE (!!!), they have to be delicious too, right??
Truthfully…I’m glad I got some (thank to my parents splitting the Costco batch with me!), but…you could easily just top this with any fruit that is in season and it would be just as yummy! They ARE pretty though, right??!Banana Ice Cream
Frozen Bananas (I cut mine into 1-2 inch pieces and then freeze) amount varies on how many servings you want. I used two, and it was enough to feed 3.
1/2 Cup Almond Milk (or any kind of milk)
Drizzle of Raw Honey
What to do
I a blender, mix all the Ice Cream ingredients until smooth and creamy. It helps to let the frozen bananas sit out for about 5 minutes.
Scoop into little bowls and top with whatever you have on hand! Really, the possibilities are endless on how you can vary this! And…I DO! 🙂
And this is what happens when you try and take pictures of a dessert with a hungry toddler haha.ENJOY!!
Marzipan is a totally delicious treat with Scandinavian roots. In it’s most simple form – it’s ground almonds and honey. You work the two ingredients together into a sticky dough and then make balls or a loaf that you cut into slices. I remember as a kid making marzipan.. I don’t think you could get almond meal/flour in the stores where we lived in Norway so this was quite the cooking project.. First you had to blanche, dry and grind almonds (or just grind them with skins intact) with a hand held grinder until you had a fine almond meal. Then you would work in the honey. The best part was making shapes with mini cookie cutters. We would often make marzipan for Easter. We would roll the dough into small egg shapes and dip them in chocolate. After they were dry we wrapped them in tinfoil and hid them outside for our Easter egg hunt!
You can definitely make the honey/almond version, but the recipe below is a total winner. You use almond meal (yes, from a bag! :)), powdered sugar, egg whites, almond essence and the secret ingredient – rose water! Totally delicious and tastes like marzipan from a gourmet candy shop in Europe. I’ve made about 5 batches in the last few months but they kept disappearing (house elves?). I finally got a chance to dip them in chocolate and take some pictures! 🙂
Have fun, unleash the creativity and enjoy!
1½ cups almond flour/meal
1 cup powdered sugar
2 teaspoons pure almond extract
3/4 teaspoon quality food grade rose water (it is strong!)
1 egg white (this is a few tablespoons and I used pasteurized egg whites from a carton)
Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract, rose water and egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it’s been refrigerated.
Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
This will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
Paleo coffee cake? This is gluten and grain free and made with high protein almond meal. It turned out fluffy and perfect and the kids loved it as well. I am working on a version with apples that I will post later. 🙂
The flowers shown are from my Dogwood tree. Not edible, but they are a gorgeous rosy pink.
2 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup coconut oil
½ cup honey or maple syrup
3 large eggs
¼ cup coconut oil, melted
¼ cup coconut sugar (or maple syrup again works great)
2 tablespoons ground cinnamon
½ cup sliced almonds (optional)
Grease a 9-inch round baking dish with coconut oil and dust with almond flour
In a food processor , combine almond flour, salt, and baking soda
Pulse in coconut oil, honey, and eggs
Spread the batter into prepared baking dish
To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl
I loved the Paleo Banana Coconut Ice Cream Pies so much that I decided to try another variation. I’m not a big fan of chocolate all on it’s own, but I do like chocolate flavored things. I decided to skip the crust this time, and just make the “ice cream” all on it’s own.
I topped it with crushed almonds, shaved unsweetened coconut and fresh blackberries that Maya and I picked (ok, the ones SHE picked went directly into her belly as seen here :)).
Truth be told, I’ve made this twice in the last few weeks haha. The first time, it got devoured before I could take pictures of it, so of course I had to make it again!! The 2nd time I made it, I substituted some chocolate protein powder and convinced myself it was actually ok to have for dinner 🙂 It was just me and Maya because the Huz and the boys were out of town. Sometimes I feel like I’m constantly saying “no” to Maya or telling her to not do things all day long. This felt like a much deserved treat for being the sweet kid that she is. Ok, I wanted it too 😉 For some reason the first time in the bowl, I thought it just tasted like chocolate soft serve, but as soon as I put it in a big glass cup, all I could think about was a Wendy’s Frosty!! So delicious!Ingredients (makes 6 Servings about 1 overflowing Cup or 4 milkshakes :))
5 frozen bananas
1 Tablespoon pure Cacao or Cocoa (or a scoop of chocolate protein powder!)
1 Cup Unsweetened Vanilla Almond Milk
2 Tablespoons Almond Butter (can use peanut butter if you aren’t Paleo)
3 Medjul Dates (pitted)
Berries, crushed almonds, unsweetened coconut, or just about anything for topping!
Let the bananas sit out for about 5 minutes. It helps make it easier for them to blend.
In a blender or food processor, mix all the ingredients until smooth and creamy.
This really is best served right away, but I bet you can freeze individual servings in Popsicle molds!!
If you only want to make 2 servings, it halves easily!
I’ve been seeing so many pictures of Nana Ice Cream on Instagram, and have been dying to try my own version. Funny thing…I’m not really a big fan of bananas haha. So, I added a few other things into the mix to see how it turned out. OMG, it was so creamy and delicious!!! One of my favorite desserts (crazy, I know!) is just a plain soft serve ice cream cone. I am TOTALLY doing that with this recipe later!!
I’ve also been itching to make a crust out of almonds and dates, so….I figured why not make them both…TOGETHER! You’d think you were eating a decadent dessert, yet not! Now, with all the almonds and dates, it’s not necessarily low calorie/low fat, but it’s all good for you, so toss the guilt aside, and ENJOY!So the crust on these…OMG. I am a die hard LOVER of graham cracker crust. Like, I double it every time I make a cheesecake or other recipe that calls for it :} This was pretty darn close and so much better for you! Totally converting!Ingredients (makes 8 little pies, or could make one 9 inch pie)
6 frozen bananas
1/3 Cup Almonds
1 Can low fat Coconut Milk
2 Medjul Dates (pitted)
12 Medjul Dates (pitted)
1 1/3 Cup Almonds
2 1/2 Tablespoons Coconut Oil
In a food processor pulse the ingredients for the crust until it starts to clump together. I took 1/3 of a cup and put it in the bottom of each little glass bowl (could use ramicans or place most of it all in a 9 inch pie dish). I kept a little left over to sprinkle over the top of the pies.
I a blender, mix all the Ice Cream ingredients until smooth and creamy. I spooned 1/2 cup into the little bowls, and then sprinkled the leftover crust mix.
This really is best served right away, but you can freeze them and then let them sit out for about 15-20 minutes before serving.
I topped with shaved unsweetened coconut and fresh blueberries. Really, the possibilities are endless on how you can vary this! And…I WILL!
Nutritional Facts (I entered all the ingredients into Calorie Count)
Per Individual Pie
Serves 8 // Calories per Individual Pie- 351 // Total Fat- 17g // Saturated Fat- 7g // Total Carbohydrates-55.8g // Dietary Fiber-7.3 // Sugars- 33.1g // Protein- 5.8g