Tag Archives: sweet

Tiramisu

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A few days ago, I posted a Paleo Lady Finger Cookies recipe for this fabulous Tiramisu! Light crunchy Lady Finger cookies are soaked in coffee and rum and then layered with whipped cream, rich golden custard, and dusted with cocoa powder. Yum! There are a few steps involved here, but they are pretty straight forward. It’s worth it! And this dessert refrigerates well so you can enjoy it for breakfast and (lunch and..) dessert for several days! 🙂

Blog tiramisu (1)

blog tiramisu (2)

Ingredients

  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1/4 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 2 (3 ounce) packages ladyfinger cookies (or see my Paleo Lady Finger recipe here)
  • 1 tablespoon unsweetened cocoa powder

Directions

  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

blog tiramisu (3)

Thanks Allrecipes.com for the tips!

 

dit-elle-Esther

Paleo Lady Finger Cookies

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Tiramisu is one of my all time favorite desserts. Light crunchy Lady Finger cookies are soaked in coffee and rum and then layered with whipped cream, rich golden custard, and dusted with cocoa powder. Yum! Only one issue.. I’ve not been able to find gluten free lady fingers. I’m sure there are some good cookie alternates out there that would work (and I’d love to hear from you if so!) but here’s a recipe from scratch that is an option. While these cookies turned out a little denser and heavier that what I expected, they totally worked for the Tiramisu I was making (recipe coming Thursday! :)).

blog tiramisu paleo biscuits (2)e Blog tiramisu paleo biscuits (1)

Lady Finger Cookies

  • 6 Tablespoons of Coconut Flour
  • 1/4 tsp baking powder
  • 3 Tablespoons of Palm Shortening or Butter
  • 2 Tablespoons of Raw Honey
  • 2 Tablespoons of Coconut Sugar

Directions

  • Preheat oven to 350F and line a cookie sheet with parchment paper
  • Blend all the cookie layer ingredients together
  • Transfer the cookie dough to a piping bag and make three inch logs with the dough (about 1 inch thick).
  • Bake at 350F for 8-10 minutes
  • Let cool completely (leave on the sheet), at least 30 minutes before assembly

Looking for some true paleo inspiration? Check out this Paleo Tiramisu! I’ve not had the time to try to make this one yet.. but it sure looks amazing!

dit-elle-Esther

Oatmeal Chocolate Chip Cookies

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Does anything say comfort food like Oatmeal Chocolate Chip (or Raisin) Cookies? It’s fall, the days are cooler, and warm cookies make the house smell amazing, not to mention tummies feeling happy! Here’s a classic recipe for this staple cookie! 🙂 Not paleo – but yes, I included the gluten free option below.

Blog classic oatmeal cookies (2) Blog classic oatmeal cookies (1)

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup coconut flour (or 1 cup all-purpose flour), or 1 cup almond meal)
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • dash of salt
  • 3 cups rolled oats
  • 1/2-1 cup raisins or chocolate chips
  • 1/2 cup walnuts, broken up in pieces (optional)

Directions

  • Cream butter and sugar
  • Beat in eggs and vanilla
  • Add coconut flour/baking soda/cinnamon/salt and mix well
  • Then add oats and raisins or chocolate chips
  • Place spoonfuls of batter on baking sheet
  • Bake @ 350 for 8-10 minutes or until golden brown

Super Mom Tip: a fun cooking project for tots – they can measure and help mix! 🙂 Also these cookies freeze really well in a sealed bag or container.. if you can part with them! (Oh and they are excellent to eat frozen!)

dit-elle-Esther

Paleo Chocolate Pudding

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Awesome paleo chocolate pudding that can also be used for Chocolate Fudgesicles (more on that later! :-))

Whipped avocado, coconut milk, dates, honey and cocoa – make a velvety chocolately yummy dessert.

Blog paleo chocolate pudding (2) Blog paleo chocolate pudding (1)

Ingredients

  • 8 soft medjool dates, pitted
  • 1/2 cup water
  • 3 medium avocados, pitted
  • 1 cup coconut milk
  • 1/4 cup honey
  • 5 to 7 tablespoons raw cacao powder
  • 2 teaspoons vanilla

Directions

  • Place the dates into your blender and cover with the 1/2 cup warm water. Pack the dates down if needed so they are covered, for the most part, in the water. Let soak for about 30 minutes.
  • Add in the remaining ingredients and blend until very smooth and creamy. Add extra liquid (coconut milk or water) if needed.
  • Chill and serve with fresh berries

Thanks nourishingmeals.com!

dit-elle-Esther

Paleo Peach Crisp

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Have an abundance of sweet juicy peaches? This is a wonderful paleo peach crisp – the combination of peaches and a toasted almondy crust is… as my daughter Ava says… “de – de – de – de – delicious”! We added some wild blueberries – any berry would be a fabulous addition! Vanilla ice cream on the side or a drizzle of chilled coconut milk for paleo fans – is amazing too!

Blog paleo peach pie (1)

Sweet juicy peaches with a toasty almond crust – mmm perfection!

 

Ingredients

  • 2 pounds peaches, sliced
  • 1¼ cups blanched almond flour
  • ⅛ teaspoon celtic sea salt
  • 2 tablespoons butter or palm shortening
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract

Directions

  • Place peaches in an 8×8 or round pie baking dish
  • In a food processor, combine almond flour and salt
  • Pulse in butter, maple syrup, and vanilla
  • Sprinkle topping over fruit
  • Bake at 350º for 35-45 minutes
  • Remove from oven, then cool and serve

Serves 4

Blog paleo peach pie (4)

Place fruit in pan and sprinkle the topping on

Blog paleo peach pie (3)

Blueberries, raspberries or blackberries would make a fabulous addition

Thanks Elana’s Pantry!

Rhubarb Cake with Toasted Sugar & Cinnamon Top

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The rhubarb in my yard keeps growing, and so I’ve been trying some new recipes. This rhubarb cake is another wonderful dessert. Serve with coconut milk or vanilla ice cream! 🙂

Blog rhubarb crisp cake

Ingredients

  • 1/2 c butter
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 c buttermilk
  • 2 c of flour (you can use white flour, I used a blend of coconut and almond flour and added some more liquid to the recipe)
  • 2 c rhubarb, finely cut (remember to remove leaves which are very poisonous, and clean/wash stems)

Topping

  • 1/2 c sugar
  • 1 tsp cinnamon

Directions

  • Cream butter and sugar, add egg
  • Mix other dry ingredients (flour, baking soda)
  • Add dry ingredients to creamed mixture with buttermilk and vanilla
  • Add rhubarb, mix gently
  • Spread in baking dish
  • Top with sugar/cinnamon
  • Bake for ~45 minutes at 350*

dit-elle-Esther

Rhubarb Sauce

1 Reply

Rhubarb sauce is probably the easiest rhubarb dessert recipe to make! Rhubarb + something sweet + top with coconut milk, cream and optionally crushed almonds or something crunchy = totally yummy goodness!

Blog rhubarb sauce (2) Blog rhubarb sauce (1)

Ingredients

  • Rhubarb – select hard crisp stems, remove leaves (very poisonous) and chop up in bite size pieces
  • Water
  • Some sweetener – honey, agave, maple syrup, cooked and pureed dates, or good old white sugar
  • Splash of vanilla
  • Coconut milk or cream (optional)
  • Toasted nuts or seeds (optional)

Directions

  • Put rhubarb and water in a pot and bring to a boil, stirring occasionally until the pieces are starting to come apart and are soft
  • Add sweetener and stir until well blended
  • Remove from heat and add vanilla
  • Serve warm or cold with cream and any toppings you fancy
  • Enjoy!

Super mom tip: raw rhubarb pieces and rhubarb sauce both freeze very well! Make a batch of sauce and freeze in small or large containers for easy re-heating later! 🙂

dit-elle-Esther

 

Summer Fruit & Coconut Milk Popsicles

1 Reply

It’s summer! And nothing says summer like sweet refreshing popsicles! This is a GREAT kitchen project to involve kids in – Ava LOVES to help make these. I chop the fruit, she adds it to the cup and pours the coconut milk in. Together we use the blender to mix it all up and then we fill the popsicle forms. And it is SO exciting to take them out of the freezer later. So easy, fun and these make a great summer snack.

Blog fruit coconut popsicles (2)

Ingredients

  • Note that quantities will depend on how many popsicles you are making – this batch made 8 for us. Also – you can throw in whatever fruit or berries you have. Strawberries make a beautiful pink color, blueberries will turn everything purple. Enjoy! 🙂
  • 1 peach or nectarine
  • 1 orange
  • 1 large slice of cantaloupe
  • 2/3 cup coconut milk

Directions

  • Peel, chop and blend everything till smooth
  • Pour in your popsicle molds
  • Freeze and serve

dit-elle-Esther

Lemon Granita

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Well, it’s pushing 90 in Seattle this week which really is not bad given the damp chilly weather we had this winter. OK, 90 does start to feel a little hot, but that’s when you make awesome Lemon Granita! 🙂

Blog lemon honey granita

Ingredients

  • 1 cup water
  • 1 cup sugar (or 2/3 cups honey)
  • 2 to 3 teaspoons chopped fresh basil, mint, lemon balm or rosemary (optional)
  • 1 1/4 cups fresh squeezed lemon juice
  • 2 teaspoons fresh lemon zest

Preparation

  • Combine water and sugar in a saucepan; bring to a boil, stirring until sugar dissolves.
  • Remove from heat and stir in optional fresh herbs. Cool to room temperature; strain.
  • Stir together herbed simple syrup, lemon juice and zest. Transfer to a non-reactive baking dish and freeze for 30 minutes. Thoroughly scrape the entire pan with a fork, breaking up ice crystals. Repeat this freezing and scraping process every 30 minutes, until granita is firm but not frozen solid, 2 to 4 hours.
  • Spoon into small glasses and serve.

Thanks and inspired by the PCC Granita de Limone recipe!

dit-elle-Esther

Blueberry Paleo Muffins

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Yum yum yum. I love that these are dairy free, gluten free, and nut free! Oh, and delicious!

Blog blueberrypaleomuffins2 Blog blueberrypaleomuffins1

Ingredients

  • ½ cup coconut flour, sifted
  • small dash of sea salt
  • ½ teaspoon baking soda
  • 6 eggs
  • ⅓ cup agave nectar
  • ⅓ cup grapeseed oil (I used coconut oil, butter is great as well)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries, fresh or frozen

Directions

  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve

Thanks Elana’s Pantry!

dit-elle-Esther