Tag Archives: dessert

Strawberries Romanoff

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Marinate berries in liqueur and sugar for a special summer dessert! Leave the liqueur off for the kids and just serve freshly sliced strawberries with whipped cream, Greek yogurt or coconut milk!

strawberries romanoff blog

Ingredients

  • 4 cups sliced strawberries (1 1/2 lbs)
  • 1 Tbsp powdered sugar
  • 1/4 Cointreau
  • Whipped cream
  • Mint for garnish (optional)

Directions

  • Combine first 3 ingredients in a bowl, cover and chill for about 3 hours
  • When ready to serve, spoon strawberry mixture into bowls or cocktail glasses, top with whipped cream and garnish with mint
  • Enjoy! 🙂

dit-elle-Esther

Strawberry Rhubarb Crisp with Coconut Topping

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You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂

rhubarb strawberry paleo crisp blog (2)rhubarb strawberry paleo crisp blog (1)

Ingredients

Filling

  • 6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
  • 2 lbs fresh strawberries, hulled
  • 2 Tbsp arrowroot powder (this is a thickener)
  • 1/4 cup freshly squeezed orange juice

Topping

  • 1 cup unsweetened shredded coconut
  • 1/4 cup golden flax meal
  • 2 Tbsp coconut flour
  • 1/4 cup coconut oil or butter
  • 2 Tbsp honey

Directions

  • Oven to 350
  • For filling: place rhubarb and strawberries in a large bowl
  • In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
  • For topping: pulse together shredded coconut, flax, coconut flour in food processor
  • Add oil or butter and honey and pulse until dough forms
  • Sprinkle topping over fruit
  • Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
  • Serve warm!

I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂

Thank you for the recipes and inspiration Elana’s Pantry.

Enjoy!

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

Honey Creme Brulee with Raspberries

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This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.

honey creme brulee and raspberries blog (2)honey creme brulee and raspberries blog (1)

Ingredients

  • 2 cups milk
  • 3/4 cup dry milk
  • 1 Tbsp sugar
  • 2 Tbsp honey
  • 5 large egg yolks
  • 1 tsp vanilla essence
  • Topping: 3 Tbsp sugar and fresh raspberries

Directions

  • Preheat oven to 300
  • Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
  • Whisk egg yolks
  • Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
  • Whisk in the vanilla
  • Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
  • Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
  • Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
  • Remove dishes from pan, cool completely on a wire rack
  • Cover and chill at least 4 hours or overnight
  • Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
  • Top with raspberries and serve

A wonderful spring or summer dessert! Enjoy!

dit-elle-Esther

Avocado Brownies

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Avocado brownies? Why? Because they are moist, soft, rich and delicious! Almost paleo (minus the sugar) and very rich, I would not give these to kids but they are a nice grown-up treat! Cut into squares and eat warm or store in the freezer for a cool dark chocolate treat!

avocado brownie blog

Ingredients

  • 2 large, ripe avocados, mashed until creamy (about 1 cup)
  • 8 ounces semisweet or dark chocolate, melted
  • 2 tablespoons coconut oil, melted
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup rice flour
  • 1/4 cup cocoa powder, sifted
  • 1/2 teaspoon baking powder

Directions

  • Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper or grease baking dish.
  • In a large bowl, whisk together mashed avocados, melted chocolate and coconut oil until smooth and creamy. Whisk in sugar. Mix in eggs, one at a time, until well combined. Add vanilla.
  • In a small bowl, combine flour, cocoa powder, baking powder and salt. Stir dry mixture into avocado mixture until just combined — be careful not to overmix! Spread batter into the prepared pan.
  • Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool and then cut into squares.

Modified slightly from the original and thanks PCC Natural Markets

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)blueberry almond flour paleo cake blog (1)

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

Carrot Cake with Toasted Coconut Cream Cheese Frosting

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Do you LOVE carrot cake? I do too! I love it for breakfast, a power snack, or dessert. And with all the carrot that goes in it, you’re getting at least a serving or two of veggies, right!? 🙂

Because of the oats and sugar I would not call this recipe paleo but it is gluten free, moist and pretty super delicious! Check out my Paleo Carrot Cake here, and if we haven’t convinced you yet, we’re all fans of carrot cake here on this blog. Check out Lauren’s Healthy Gluten Free Carrot Cupcakes and her Carrot Cake Muffins!

carrot cake blog (2)carrot cake blog (1)

Ingredients

  • 3/4 cup almond meal
  • 1/4 cup quick-cooking oats
  • 1 Tbsp coconut flour
  • 1.5 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 cup coconut sugar
  • 1/4 cup melted butter, coconut or other oil
  • 1/2 cup apple sauce
  • 2 large eggs, lightly beaten
  • 1 1/4 cups grated carrot
  • handful of raisins

Directions

  • Preheat oven to 325
  • Combine the dry ingredients (except sugar) in a food processor (first 5 ingredients)
  • Transfer to a large bowl
  • Combine eggs, oil, sugar, applesauce in food processor and mix until blended
  • Add liquid to flour mixture and stir just until moist
  • Stir in grated carrots and raisins
  • Bake @ 325 for 40 minutes or until a wooden pick inserted in center comes out clean
  • Cool on wire rack before frosting

Frosting

  • 1/3 cup cream cheese, softened
  • 1 Tbps butter
  • 1 c powdered sugar
  • 1/2 tsp vanilla
  • 1/2 c unsweetened flaked coconut
  • Directions: combine cheese and butter and beat until creamy. Add powdered sugar and vanilla, beating until smooth. Spread over cake, sprinkle with coconut. Cover and chill.

Enjoy! 🙂

dit-elle-Esther

Marzipan “Strawberries”

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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. 🙂

marzipan strawberries blog (2)marzipan strawberries blog (1)

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.

dit-elle-Esther

Hasty Pudding

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My daughter Ava and I have been reading Little House in the Big Woods and Little House on the Prairie. She LOVES the books, her first real “big girl chapter books” and loves hearing about the stories from that time that seems so long ago. We talk about the Ingalls family, and the Spartan living compared to our life today.  “Can we give Laura some of my toys?” asked Ava. Melt my heart!

In one of the chapters, Ma made Hasty Pudding. There are a bunch of recipes online and I’m sure there are many variations, but in the book they described it as a cornmeal porridge with some maple syrup and butter. So that’s what we made! Super fun kid experience to watch and learn and super yummy! 🙂

hasty pudding blog (2) hasty pudding blog (1)

Ingredients

  • Cornmeal
  • Water
  • Butter
  • Maple syrup

Directions

  • Corn meal package should have instructions for quantities and cook times. I usually make a larger batch, about 1 cup cornmeal + half a large pot of water. I realize that’s not very helpful, but it’s one of those things you’ll need to check based on how finely ground your cornmeal is.
  • You can adjust water to make it thicker or thinner
  • Serve with butter and some maple syrup
  • Enjoy! 🙂

dit-elle-Esther

Chocolate Covered Strawberries

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I posted this for Valentine’s Day two years ago, but it is a timeless recipe. You simply can’t go wrong with chocolate covered strawberries! Need a quick, elegant and delicious dessert? Try this! Happy Valentine’s Day! 🙂

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Ingredients

  • 1 cup dark chocolate chips
  • â…“ cup coconut oil
  • 1 tablespoon vanilla extract
  • 1-2 lbs strawberries

Directions

  1. Combine chocolate chips and coconut oil in microwave safe dish
  2. Heat for 1 minute and stir
  3. Heat for additional time (in short amounts, stirring in between till chocolate is smooth and runny)
  4. Stir in vanilla extract
  5. Place in refrigerator for 15-30 minutes to thicken a little
  6. Remove from refrigerator, stir – ready for dipping!
  7. Dip clean dry fruit in chocolate and place on parchment paper lined baking sheet
  8. Put in fridge to set/harden
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Orange wedges dipped in chocolate are pretty awesome too!

Thanks ElanasPantry for the frosting recipe that lends itself so well for dipping! 🙂

dit-elle-Esther