Archive for the ‘Healthy Dessert!!’ Category

This salad is a tradition in my husband’s family. When I first heard about it I was not to sure!! I mean, who puts together saltine crackers with whipped cream and cranberries?? Once I tasted it though, I was hooked!! Not only does it taste amazing; it also looks stunning on your holiday table!! When you make it, the smell of fresh cranberries cooking adds to the holiday feel as well as turning your stove red speckled!! So turn on the Christmas music and lets make some yummy salad!!

Holiday Cranberry Salad

2 pounds fresh or frozen cranberries

Cook in small amount of water on low till berries are cooked through

 Put through food mill.  If you do not have one of these you can mash through a sieve.

You will now have cranberry sauce add 3/4 cup of sucanot or coconut sugar

Let cool

Crush in blender, 1 box organic saltine crackers (I use 1 box Late July)

Whip 1   1/2 pints whipping cream till stiff and add vanilla and honey to taste

Layer in pretty glass bowl starting with cranberry sauce, whipped cream, cracker crumbs repeating with whipped cream!!

This can be made the day before and stored in fridge!!

 

 

I love everything about pumpkin pie the smell when it is cooking and then getting to eat it with a massive dollop of whip cream that is what makes Thanksgiving complete!! This is my favorite recipe for pumpkin pie as it is only sweetened with honey and has no canned milk in it just lots of yummy cream!! And I know these pies are going to be extra yummy as I used an heirloom pumpkin and made fresh puree.

This recipe makes two 9 inch pies.

 

 

 Honey Pumpkin Pie

Preheat oven too 475

2 cups pumpkin

4 eggs

2 cups cream

1 cup honey

2 tsp cinnamon

1 tsp ginger

1 tsp allspice

1/4 tsp cloves

1/4 tsp nutmeg (optional)

11/2 tsp salt

Whisk together well and pour into to unbaked pie crusts bake at  475 for 10 minuets and turn oven down to 375 and bake for 40 min. Hint: I cover my crust with tin foil as it can get to brown. Enjoy!! Make sure and refrigerate!!

                                                         Dusty

 Homemade whipping cream! Find it by clicking this link. It is at the bottom of the post.        Whipping Cream

 

There is nothing in the world like the taste of homemade doughnuts. But too bad they aren’t healthy in anyway, shape or form. Once a year we splurge and make these for Halloween. This is our healthy version………….

You will need a deep fat fryer, in order to evenly cook these  -with no sweat. You will also need a doughnut cutter. I use a Kitchen Aid mixer whenever I make anything. You don’t have to have it, but it makes it easier. 

 This is the doughnut cutter I use. This was handed down to me from my grandma. So I’m not sure where you could get one if you don’t have one. 

 

 

* Whenever I make these it is for a crowd of people. So this recipe feeds 12 people, easily. (2 to 3 dozen doughnuts and holes) Prepare for 3 hours to make theses from start to finish. 

Doughnut Ingredients:

7   1/2 to 8 cups unsifted all-purpose organic white flour

1/2 cup organic sugar

1/2 cup organic butter, softened

2 packages active dry or rapid yeast

2 tsp. gray Celtic sea salt

2  1/2 cups very warm water (120 to 130F)

 

* 2 qts. and 14 fl oz. organic extra virgin coconut oil (this is for frying). And “yes”, you will use it all. This is expensive, but you can save the oil and use it again up to 15 times. I buy mine at Costco. Don’t be alarmed when you notice the oil is brown after using it once. This is just fine.

 

 

Doughnut Making Instructions:

First thing I do is sprinkle the yeast into the bottom of my Kitchen Aid mixing bowl.

Then I slowly pour the warm water over that and let it set for about 5 minutes. or until well dissolved.

 

 Next I add the sugar, butter, salt and about 7 cups flour to make a sticky dough.

 

 At this point, I carefully add more and more small amounts of flour to get the right dough texture. This dough will not be like bread. It needs to be a little stickier, just a little. Then let the Kitchen Aid do it’s work for about 5 minutes. It may be easier for you to half the batches of dough for your Kitchen Aid to be able to knead it. 

 

 Lightly oil a plate with olive oil. Transfer the ball of dough to the plate. Wash the Kitchen Aid mixing bowl and oil the entire bowl with olive oil. Rub the ball of dough around in the bowl and flip over.

Cover with a kitchen towel or saran wrap. Set in a warm place to rise until doubled.

 Sprinkle flour on a large area. Roll out half of the dough to about one inch thickness. Cut doughnuts and separate the holes. Cover with dish towels and let rise about 20 to 30 minutes. 

During this time I spoon out all of the coconut oil into the deep fat fryer and turn it all the way on. 375 F. Cooking time will be around 30 minutes.

 

Now it is time to test your first doughnut. I usually try a doughnut hole first. When it is ready I put in 2 doughnuts and 2 holes at a time.

 

Turn doughnuts over and cook on the other side. Sometimes the holes turn over themselves. Other times they will not turn over. I just keep spooning them around until they are cooked. (Wear an apron when you fry these or else it will ruin your clothes!)

 

I cover a cookie sheet with paper towels and place the cooked doughnuts on that. They will need to cool some before you can put any glaze or frosting on them or else it will just drip off the doughnuts.

 

Here is a trio of extras that I like to put on the doughnuts. 

1. Plain old cinnamon and sugar

2. Glaze (powdered sugar, vanilla, and a small amount of water)

3. Maple Frosting (powdered sugar, maple flavoring, and small amount of milk or cream)

4. You can use just powdered sugar too. 

 by Kasey

I LOVE gingerbread when the air is cold and crisp outside!! When it comes hot out of the oven and is topped  with a mountain of creamy whipped cream….. that is coziness, homey and everything comforting wrapped in one!! The only bad thing with ginger bread is that after the first time eating it, it usually gets dry and crumbly the next day =(( Soaking it totally cured that problem as well as making it easier to digest! This is such an easy dessert to throw in the oven right before supper. So after the dishes are done, you can enjoy this yummy warm treat! It is also yummy cold. If it last that long!!

Soaked Gingerbread

2  1/2 c kamut or spelt

2 T yoghurt

2/3 c warm water

mix well cover and soak for at least 8 hours ( dough will be stiff)

ADD:

1    1/2 tsp soda

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1 tsp ginger

1/2 c coconut oil

1/4 c honey

2 eggs

3/4 c molasses (make sure it is 100% as many varieties have sugar added)

Preheat oven to 350

Mix well. I find it the easiest to put in my kitchen aid, as the dough is stiff at first. Or you can mix with a hand mixer.

Oil and flour an 8×8 baking dish. Pour in mixture and bake for 30 minutes.

 

 Homemade Whipping Cream: Make your own whipping cream!

2 cups heavy whipping cream

2 TB honey or maple syrup

1   1/2 tsp. vanilla

Whip on high till peaks start to form. Add sweetener and vanilla. Whip till desired constancy. If you whip it too much it will turn into butter. Store in the refrigerator. 

       I have two little girls. Everything is pink and princess. So for their birthdays it is sometimes hard to meet the demands. They have something in mind and it is sometimes difficult to convert it to healthy, or not so unhealthy. The day of the party is not always the best time to be experimenting with recipes. This cake turned out charming. My six year old helped bake it. She loved it. The only thing about this cake is that you will need to invest in an 8 inch and a 6 inch cake pan. All I had was a 9 inch and a 5 inch. I had to trim my 9 inch. You could make a double batch of cake batter and make two 8 or 9 inch cakes and trim them to the sizes you like. 

Cake Ingredients:

1 stick organic butter, softened

1 cup sucanat 

2 organic eggs

2 tsp. vanilla

2 Tbl. organic beet juice

1/2 cup organic strawberry preserves

2 tsp. baking powder

1/4 tsp. sea salt

1  1/2  cups organic unbleached white flour

1/2 cup plus 2 Tbl. organic whole milk

coconut oil | flour for dusting pans | beet (for coloring)

Garnish: Raw sugar crystals | 40 to 50 yogurt covered malt balls (you could substitute these with rasberries)  |  princess crown

Directions:

Preheat oven to 350 F. Get two eggs out so they can warm up to room temp (this is for the frosting.)

Heavily oil cake pans and dust with flour. (This is very important if you want your cakes to come out of their pans perfectly.)

Next you will need take a beet and chop up some of it. Pour a little water in a small sauce pan and boil for a while in order to get the most color out of it. 

 

 

In a mixing bowl add the butter and sugar. Cream together. It is best if you have a Kitchen Aid mixer when you make cakes. There is a lot of beating required. 

Add eggs, vanilla, strawberry preserves, and beet juice

In a separate bowl, mix flour, baking powder, and salt. 

Now get your milk ready. Measure this out so you can pour it into the batter when needed.

You will alternate adding the milk and the flour mixture to the batter; mixing well between each addition. Be sure to scrape the sides of the bowl before adding your last bit of flour. End with the flour.

 

Smooth out batter into your cake pans. 

Bake in oven for 30 minutes. Or until done. Cool pans for 10 minutes before transferring to cooling racks.

Let theses cool completely before frosting.

Frosting Ingredients:

2 organic egg whites (room temp)

1/3 cup raw honey or agave nectar

2 Tbl. beet juice

2 Tbl. strawberry preserves

Directions:

Add honey to a thick bottomed sauce pan. Bring to a boil. Turn down heat to just a simmer. The honey will foam up.

 

Watch the honey closely. After it foams up it will go back to just liquid and then it will turn a darker color. It is done. This takes (in all) about 8 minutes. 

Whip your egg whites until stiff peaks form.

Slowly pour in the hot honey to the egg whites while the mixer is going. 

Mix in the beet juice and strawberries. Add more beet juice for a darker pink.

 

Have fun decorating!

 

– blog by Kasey

Our family LOVES cheesecake. I guess you could say we are connoisseurs of different cheesecakes!  We have been experimenting with different recipes for as long as I can remember. I now can say that for our family we finally have perfected a recipe that has no refined sugar and no gluten!! This recipe has come from bits of 3 different recipes, and some made up. Every time we have made it the creaminess, sweetness and crunch of the crust gets lots of “Mmmmm, this is the best cheesecake”!! Plus it is actually very easy (as far as cheesecakes go)!  I served this one with a cherry almond sauce.  You could also do rhubarb or any other kind of fruit sauce. The possibilities are endless! So if you are ready for the most amazing cheese cake ever, with a yummy crunchy crust,  let’s make this!!

Honey Cheesecake with Gluten Free Crust

Crust:

2  and 1/3 cups mixed nuts chopped ( my favorite is pecans and walnuts)

1/3 cup sucanat or coconut sugar

4-5 TB melted butter

1/2 tsp cinnamon

Put all ingredients except butter in blender. Blend until nuts are chopped. In small bowl mix in butter. Then press into bottom of the spring form pan.

 

Filling:

4 (8oz) packages cream cheese softened

2 TB organic cornstarch

3/4 cup raw honey

1/4  tsp salt

Mix until smooth on medium speed

3 egg whites

1 tsp vanilla 

1 tsp almond or lemon (optional) depending on what you want

Mix on high until smooth put in spring form pan and make smooth

Preheat oven to 325F.  When heated, bake cheesecake for 55 minuets. Turn oven off. Crack open door to oven and leave cheesecake in the oven for 1 hour. This step is very important. Do not skip it! Refrigerate for at least 4 hours or overnight. 

 

This cake is one of the easiest cakes ever. It’s real name is Sloppy Joe because you just slop it together and it turns out perfect every time!! It is moist and not too much chocolate with some coffee thrown in ! I usually top this cake with a  caramel pecan frosting, which I think is the best tasting frosting ever. And it is made with honey!! You can have it with coconut in it or without.  Either way it is yummy. I soaked my cake with kefir. I think, for soaking any kind of baked goods, it turns out the best with kefir but yogurt also works great. I cooked mine on the grill as I don’t have a working oven at this time and it turned out great. So, another dish that can be cooked on the grill!! I had to watch it very close as the time was different. Sorry about the lack of photos. The lighting was not working for me that night=((

Soaked Chocolate Cake

2   1/4 cups kamut flour

1 cup kefir or 2 TB of yogurt and enough water to equal 1 cup

Soak for 8 hrs or overnight

Add:

1 cup sucanat or coconut sugar

1 tsp baking powder

2 tsp baking soda

1/2 cup cocoa powder

1/2 cup coconut oil

1 cup strong coffee

1 tsp vanilla 

2 eggs

Mix well. I did mine in my kitchen aid, since the soaked dough was stiff at first. There is no right or wrong way to add ingredients. Throw it together and mix well! Oil and flour a 9×13 cake pan and bake at 350. Check with a toothpick after 30 minuets. When toothpick comes clean from inserted in the middle, it is done. Keep checking as you don’t want to get to dry.

 

Caramel Pecan Frosting

1 cup cream

3/4 cup honey

3 egg yolks

1/2 cup butter

1 tsp vanilla

1    1/3 cups shredded unsweetened coconut (optional)

1 cup chopped pecans

Combine cream, honey, egg yolks, butter, and vanilla in saucepan. Cook and stir over medium heat stirring constantly until thick around 12 minutes. Add pecans and  coconut. Do not over-cook or it will crystallize.The thickness is very subtle.  Pour over warm cake. Poke holes with tooth pick so frosting will seep into cake.

                                                                          Dusty

 

 

Being pregnant with my 3rd… I like to find ways to eat chia seeds every day! They help a lot with not being as tired and having some energy!! Besides having huge benefits for your health. Chia seeds are one of the highest in the omega 3s and omega 6s which helps reduce inflammation and reduce the risk of heart disease, cancer and arthritis! They also help with weight regulation and keeping blood sugar levels and insulin levels regulated which is huge for me since I struggle with hypoglycemia!! They are a plant based protein that help with muscle building, which my husband loves! They also are high in fiber which helps with weight loss by keeping you feeling full and helping prevent constipation. So the question is why not eat chia seed!! I love them on my oatmeal, in smoothies, on top of puddings, in salad, topping on yoghurt and anywhere I can think to put them.  In the afternoon when I need a little pick me up I will mix peanut butter, unsweetened shredded coconut, chia seeds, and small amount of honey together and eat it with a spoon. It helps so much to get me over the low energy hump and be able to get everything done before the bed time!!

This pudding seems to be something you love or you don’t care for. All of our family loves it!! With being so easy, I make this quite a bit for breakfast to go with some eggs. Or it is good for a dessert! On Sundays this is a great selection for breakfast, as most of the work is done the night before! This also has the benefit of yummy coconut milk!

Coconut Chia Seed Pudding

1 can organic coconut milk ( or make your own) http://www.mommypotamus.com/food/recipes-2/tutorials/

1/4 cup chia seeds

pinch of celtic sea salt

2 TB raw honey or maple syrup

1/2 tsp vanilla

Mix together coconut milk, chia seeds, and salt in glass bowl cover and refrigerate overnight or at least 2 hours. Stir in honey and vanilla serve cold and enjoy!! Refrigerate any left overs if there are any!!

                                                              

                                                                                                                                             Dusty

We are having a rainy spring day, I finished getting the garden dirt all ready this morning before the rain! Nothing sounded better than some warm custard. Warm or cold this is one of my favorite dishes. I love it for dessert, breakfast, or snack.  I remember when I was younger seeing my mother taking this out of the oven on a rainy day or waking up and being so excited for breakfast! When my children get up from there naps I know they will have the same look in there eyes when they see this dish, and will be saying “ustard”  in very excited voices. I plan to have a little tea party with some of our warm custard. Making memories, cherishing smiles, and hearing the rain fall!  I hope you will enjoy this recipe as much as our family does=)

                                                                      Creamy Baked Custard

1/4 cup honey or pure maple syrup

2 cups milk

4 eggs

1/2 tsp vanilla

1/2 tsp lemon flavoring

2 tsp or less cinnamon 

Heat milk and honey or maple syrup until combined. Remove from heat and add flavorings. Whisk well.

In separate bowl, whisk eggs briskly.Aadd small amount of hot milk and whisk. Then add egg mixture gradually into the milk while whisking briskly.

Then strain through a mesh strainer. If you do not have this, it is fine. But when you do it will make it creamier!

Sprinkle cinnamon on top

 

 Prepare water bath in pan that baking dish will fit in by adding around 2 inches of water in pan and then putting baking dish with custard in it. Bake  at 325 for around 25 minuets until set or knife inserted comes clean. 

Enjoy warm or cold. Make sure and refrigerate any left overs, if there are any! This is excellent made the night before and served for breakfast! 

Dusty

 

 

 For our date night I wanted to make something special but not to much work!!  I love the thought of date nights but when I start thinking how much work it would be or how $$ I can sometimes get discouraged on the idea.  I have come to realize that our marriages are so important and they need special attention on a regular basis! But most of the  time between all the dishes, laundry, and the every day things that need done it can be hard to take the time, find the time, and have energy to even start thinking about trying to plan a date night. As a perfectionist I always want everything perfect and if it can not be then I don’t want to do it, so I have had to get over that and go with the flow!! So here is an idea “to go with the flow” and show your husband how much you care! Even if you just take one night a month and dedicate it to your marriage, put the kids to bed a little early  and then instead of taking that time to get caught up on the house or other things take the time to focus on your marriage! Make these easy Chocolate dipped strawberries or this easy drink eat or drink them in your room by candle light and just talk about you as a couple! Super cheap, super easy, super fun, and a super way to show your man how much he means to you!

 

To Die For Chocolate Dipped Strawberries!

Chocolate Sauce

2 TB butter

1/2 cup sucanat

2/3 cup cocoa powder

1 TB water

Melt butter in small heavy bottomed saucepan over low heat

Stir in the rest of the ingredients and heat until steaming

Cook for 5 min

Remove from heat

Wash and dry around 15 organic strawberries (depending on size and how many you eat before they get to the plate) ( Make sure you use organic has un organic strawberries are heavily sprayed with pesticide)

Dip strawberries and arrange on a pretty plate  

 

Refrigerate for an hour or more and enjoy! 

(You can also you use any other fruit and dip using tooth picks) 

 

 

My husband deemed these as his favorite ever and said I should call them Sensual Chocolate Dipped Strawberries!! So I don’t really have to say that this a idea was a huge hit with him!!

 

Dusty

 

 

 

 

 

 

 

 

 

I love cream  and coconut!! So when my mother in law sent me a recipe for this pie I was excited to try it! The recipe called for lots of sugar we don’t eat sugar so I tweaked it to make it healthy. And the result was very yummy and the pie was  ate in a very short amount of time!!

I have difficulties with my healthy pie crust so I will skip that for now lets just say it could give you nightmares if I told you about my pie crust making experiences, something always happens when I make them. It is unbelievable! So someday I will do a post about it but for now lets talk about creamy yummy pie filling!! (And don’t look to close at my crust)

1 “9inch” baked and cooled pie crust

Filling:

A little less then 1/2 cup honey

1/4 cup arrowroot

21/2 cups whole raw milk or half and half

4 egg yolks

3 TB butter

1 tsp vanilla

1 cup shredded coconut

In heavy saucepan combine honey and arrowroot, whisk together egg yolks and milk together

Gradually whisk egg mixture into honey mixture bring to boil over medium heat whisking constantly boil for one minuet remove from heat

Stir in butter vanilla, and coconut

Place plastic wrap directly on custard to prevent film from forming

Let stand for 30 min

Spoon Custard into pie shell and chill until set

Topping:

2 cups whipping cream

2 TB honey or maple syrup

1   1/2 tsp vanilla

To whip cream in mixing bowl beat cream until peaks form then add honey or maple syrup and vanilla and mix well top pie and refrigerate

If you want you can toast some coconut to put on top!! Just make sure you watch because the coconut goes from not done and white to very brown!!

To toast coconut  sprinkle 3 TB of coconut on baking sheet and toast at 350 for around 5 min stirring occasionally cool and top pie!!

Enjoy!!

Dusty

 

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