Berry Cheescake Jars
24 ounces of berries (I use a combo of blueberries & raspberries) For the Graham Cracker Crust Layer: 2 heaping cups of graham cracker crumbs 6 Tablespoons brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup melted butter For the Cheesecake Layer: 16 ounces cream cheese, room temperature 1 cup sugar 1 cup sour cream (entire 8 oz container) 1/4 cup fresh lemon juice 4 teaspoons vanilla extract 2 teaspoons lemon or orange zest Combine all of the graham cracker crust ingredients (mix with a spoon until butter is evenly coated over crumbs). Divide about half of the mixture into 8...
Read MoreRicotta Honey Cheesecake
12 oz whole milk ricotta 16 oz mascarpone cream cheese @ room temp 3/4 cup natural sugar 1/4 cup honey 1 TBSP lemon or orange zest 4 large eggs Place two 9 x 11 Pyrex dishes filled with water on the bottom rack. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter or coconut oil and set aside. Blend the ricotta in a food processor (with S blade) until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally to scrape down the sides. Blend in the honey and zest. Add the eggs and pulse until just blended. Pour the cheese mixture into the...
Read MoreHoney Roasted Pears
4 ripe pears, quartered lengthwise and cored 3 TBSP butter, diced into small cubes (or cold coconut oil) 1/4 cup honey 1 tsp pure vanilla extract Preheat oven to 450. Place the pears in an oven proof skillet. Drizzle with honey and dot with butter. Sprinkle the vanilla over the pears and set the pan over high heat for 2 mins. Transfer pan to the oven and roast for 15 mins. Serves 4. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Fresh Food Fast” – A nice, simple dessert when you’re in the mood for...
Read MoreCrustless Cheesecake
1 pound (16 oz) high-quality cream cheese 3 free range eggs 1/2 cup sugar of choice 1/8 tsp pure vanilla extract For the Topping: 1/2 pint (8 oz) high-quality sour cream 1 tsp pure vanilla extract 3 TBSP sugar of choice Preheat oven to 325 degrees. Beat cream cheese with an electric mixer. Add eggs one at a time, beating well after each. Add sugar and vanilla, and beat again until just combined. Pour batter into an 8 x 8 inch, coconut oil-greased, square, baking dish. Bake for 40 minutes, or until lightly browned. Let cool. Combine topping ingredients and spread over pie to within 1/2 inch...
Read MoreLemon Ricotta Pie w/ Blueberries
6 large eggs 1/2 cup organic cane sugar, divided zest from one lemon (about 1 TBSP) – (optional) 1 pound (16 oz), high quality, whole-milk ricotta cheese 1 pint (12 oz) fresh blueberries Set a rack in the lower third of the oven and preheat to 375. Butter a 10-inch pie plate or 8 x 8 baking dish. Set aside 1 TBSP of the sugar. In a medium bowl, whisk together the eggs, remaining sugar, and lemon zest. Add the ricotta and whisk until smooth. Pour the mixture into the pie plate and bake for 15 minutes. Remove from oven, top with the blueberries and sprinkle with the remaining TBSP of...
Read MoreShortbread Crust
1 cup shredded dried coconut (unsweetened) 1 cup walnuts 1/4 tsp pure salt 6 pitted medjool dates Place the coconut, walnuts & salt in a food processor fitted w/ the S blade & process until finely ground. Add the dates & process until the mixture begins to stick together. Don’t over-process. Yields 2 & 1/2 cups. Will keep for 1 month in the refrigerator or 3 months in the freezer. The crust doesn’t need to be thawed before using. ______________________________________________________________________________________ SIDE NOTES: For those with various food restrictions,...
Read MoreWholegrain Sourdough Crackers
2 & 1/2 cups whole grain flour (I use spelt) 1 cup plain (unflavored) yogurt 6 TBSP butter (or ghee, or coconut oil), melted 1 TBSP maple sugar or sweetener of preference (optional) 1 & 1/2 tsp baking powder 1/2 tsp sea salt (plus extra for sprinkling over the top) 2 TBSP sesame seeds, toasted See below for VARIATION 1 – onion & garlic, or VARIATION 2 – onion, garlic, rosemary & black pepper _______________________________________________________________ AHEAD OF TIME: Mix flour with yogurt, cover, and place in a warm area for 12 – 24 hours (see notes)....
Read MoreOatmeal Raisin Cookies
VARIATION 1: 1 cup oat flour (can substitute regular flour) 1 & 1/2 cups rolled oats 2 tsps ground cinnamon 1 tsp baking soda 1/2 tsp pure salt 1/4 cup butter, ghee, or coconut oil, melted 1/2 cup sugar of choice (see notes) 2 tsps pure vanilla extract 1/2 cup nut butter (whatever kind you like) 1 banana, mashed 1/2 cup raisins Preheat oven to 325. In a medium bowl, using a fork or whisk, combine flour, oats, baking soda, salt, cinnamon and mix well. In a large bowl, combine the remaining ingredients (except raisins) and mix thoroughly. Add the flour mixture to the wet mixture and...
Read MoreRhubarb Blueberry Crumble
This is such an easy to make, killer dessert. I think my first word to Nancy Grove on Monday (our CSA farmer) was YAY. Harvest time has begun! I received our first batch of fresh, crisp vegetables. Rhubarb is only around for a short time in June, so get it while you can! While picking up my veggies, there was a dish of homemade rhubarb crumble out to share (courtesy of Ed Grove). There wasn’t much left (sign of a good pie), as I was a late comer, but I did get a few spoonfuls & wow, it was good. As I walked away, I knew exactly what I had to do with the rhubarb sticking out of my...
Read MorePeanut Butter Cookies
1 cup natural peanut butter (or other nut butter) 1 & 1/2 cups natural sugar 1/2 tsp pure salt 4 eggs 1/2 tsp pure vanilla extract 1/2 cup coconut flour, sifted 1/2 cup peanuts, coarsely chopped (or other nut) (optional) Preheat oven to 375 degrees. Mix together peanut butter, sugar, salt, eggs and vanilla. Stir in coconut flour and chopped nuts (if using). Batter will be wet. Drop by the spoonful on a greased (or parchment paper covered) cookie sheet. Bake for 10 – 12 mins. Makes about 3 dozen cookies....
Read MoreGingerbread Cookies
6 eggs 1/3 cup butter or coconut oil, melted 1/4 tsp pure salt 1/2 cup molasses 3/4 cup natural sugar 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves 3/4 cup coconut flour, sifted Preheat oven to 400 degrees. Blend together eggs, butter, salt, molasses, sugar, and spices. Stir in coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture. Drop batter by spoonfuls onto greased (or parchment paper covered) cookie sheet. Bake for 12 – 14 mins. Makes approx 30 cookies....
Read MoreChocolate Cookies
1/4 cup butter or coconut oil, melted 1/3 cup cocoa (or cacao) powder 3 eggs 1/3 cup natural sugar 1/4 tsp pure salt 1/4 tsp pure vanilla extract 1/4 cup coconut flour, sifted Preheat oven to 350. Melt butter in a small saucepan. Stir in cocoa powder and remove from heat. In a separate bowl, combine eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest 3 or 4 minutes to allow it to thicken slightly. Drop batter by spoonful on greased (or parchment paper covered) cookie sheet. Bake for 14 mins. Makes about 18 cookies....
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