Tag Archives: dessert recipes

Dessert Recipe: Strawberry Smoothies

22 May

Summertime is here, and I’m pregnant.

I’m not just a little pregnant. I’m a lot pregnant. Some of you might not know what this means- how can you be “a lot” pregnant? Well, my dear friend, I’ll tell you.

“A lot pregnant”, in my professional opinion, is somewhere between “barely pregnant” and “so pregnant I could scream”.

I’m officially 27 weeks into this pregnancy, which leaves me just 12-13 short weeks til little Abby makes her appearance. I use the term “little” very loosely here, as I happen to be one of those lucky women who produces large, chunky children. (In fact, when Aaron was born, the first words out of the doctor’s mouth as he held my brand new, 9 pound 3 ounce son were, “He’s a chunk!” Oh, what a memory. Thanks, doc.) So anyway, Abby weighs somewhere between 2 and 3 pounds at the moment, and I think I can safely say she’s going to kick-boxer. She’s active, and she loves to play games with the nerves in my back. Oh joy! Also, in case you’re wondering, I’m measuring in at about 30 weeks, (the distance from the top of my belly to the bottom of it), so you can imagine the increasing level of my general discomfort. And don’t even get me started on the effect summer heat has on women who are “a lot pregnant”.

So why am I spending so many precious words to express my complaining-ness to you? Because I’ve found the solution. I’ll give you a hint: it’s pink, it’s served out of a wine glass (because I’m classy like that), and it tastes like heaven. No, there’s no alcohol involved, but it is intoxicating nonetheless.

Strawberry Smoothies

Ingredients:

  • 1 cup frozen strawberries
  • 1/2 cup ice
  • 1/2 cup milk
  • 1 container of strawberry yogurt (the individual sized containers)

Directions:

  1. Put all ingredients into the blender (I used my food processor)
  2. Blend until smooth-ish.
  3. Pour into a nice glass (because it tastes better that way)
  4. Sip your troubles away.

Do you have a favorite summertime dessert? Share it in the comments!

Dessert Recipe: Blondies

15 May

Brownies.

Heaven’s gift to mankind, especially the pregnant folk.

But what to do when one has no cocoa or chocolate to speak of? Dig out the brown sugar and go to town.

I recently tried this recipe (originally from my Better Homes and Gardens cookbook) when I realized that I had promised a dessert to my husband for a dinner party and had yet to come up with any ideas. Not only had I procrastinated on the idea-making process, which is normal, but I had also left myself less than one hour until the dessert was required to make an appearance and “wow” the diners. As you can imagine, I was in a bind. No time to run to the store, no time to bake a cake. No time to even brainstorm about it. I needed to make something delectable pronto- and with whatever was in the cupboard.

After about three minutes of recipe-scanning, I found this one- and oh my word- they really are blonde brownies- and you know what… they might just be more fun.

Blondies

Originally from The Better Homes and Gardens Cookbook.

Ingredients:

  • 2 cups brown sugar
  • 2/3 cup butter
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees (f)
  2. Grease a 9×13 pan, set aside.
  3. In a saucepan, stir together brown sugar and butter until smooth.
  4. Remove from heat, allow to cool for 5 minutes or so.
  5. Stir in eggs, one at a time.
  6. Add vanilla.
  7. Add baking powder.
  8. Add baking soda.
  9. Add flour.
  10. Pour into baking pan.
  11. Bake for 25 minutes, or until toothpick comes out clean.
  12. Sprinkle with powdered sugar if desired.
Do you have a favorite dessert to make in a hurry? Share it in the comments.
Download the .pdf of this recipe: Blondies

Just the Basics with Jenna: Paleo Chocolate Chip Cookies

11 May

Can you think of a more nostalgic snack than cold milk and chocolate chip cookies? I’m sure when you think back to your childhood, you picture your mother or grandmother pulling a hot, fresh batch of cookies out of the oven, or you immediately smell the aroma of baked cookies and melting chocolate filling your house. Sadly, I don’t really have those memories. When I think of milk and cookies, I think of a bag of Chips-A-Hoy cookies dipped in a glass of whole milk. I’m sitting in front of the television watching Full House. My mom is working, full-time, to support us. But, in those moments, I was completely happy. I had a wonderful upbringing, filled with lots of love. I had a big family, a warm house, a dog, a pool, a trampoline. I was never lonely, or neglected. Still, it’s strange how my life has changed so much from those days. The days when I gave about as much thought to what foods I put into my body as I did to tying my shoes. It just happened, everyday, without so much as a second thought. I think the reason it never mattered was because I was always thin and I was rarely hungry. Between picking at one meal a day and being blessed with skinny genes, eating a bag of chocolate chip cookies was the least of anyone’s worries in my house.

See, when I picture my mother and grandmother, I see style, confidence and beauty. Lose the apron, add a pair of heels, a swimsuit and a bottle of tanning oil. My mother and grandmother’s ability to be the most generous women I’ve ever known and yet never step foot into a kitchen with the intention to cook, is how I formed my belief about the woman’s role in a household. Their charisma and love was always more than enough to outweigh those seemingly meaningless traits of cooking and cleaning. But still, perhaps because of this non-domestic approach my mom and grandmother had to raising our family, I have begun to develop this vision of myself as a mother, pulling a tray of warm cookies out of the oven as my kids run in from school. I’m probably wearing a floral apron, as well. I think we all want something for our children that we missed out on.
Today, May 10, is my grandmother, “Bargee’s”, birthday. It always falls around Mother’s Day and my memories of her are overwhelming. Although mom and Bargee never taught me how to make chocolate chip cookies, or roast a chicken, or sew on a button, they raised me to be the person I am today. They showed me what it means to be beautiful and different, and how wearing flashy jewelry, high heeled shoes, bright lipstick and a bikini at any age is only as glamourous as you believe yourself to be. For the two most special women in my life, with your encouragement and strength, I have grown to be an independent woman, I have taken everything you taught me, and adapted my life to suit me. And while I will probably transition to a one piece bathing suit sometime after my kids are born, and I will make food and nutrition a big priority, I will also remember the importance of shoes, big christmases, saying “I love you”, not letting them out of the house when it snows and calling every single morning. These cookies are for you.
Bargee’s Birthday Chocolate Chip Cookies
*Gluten-Free, Grain-Free, Dairy-Free **Contains Nuts and Eggs
Ingredients:
  • 2/3 cup gluten free coconut flour
  • 1/2 cup almond butter in natural oils
  • 1 cup unsweetened coconut milk (beverage)
  • 1 egg
  • 1 cup vegan chocolate chip cookies, or enjoy life chocolate chip cookies
  • 1/2 tsp gluten free baking soda
  • 1/2 tsp vanilla
  • 5 medjool dates, pitted
Directions:
  1. Preheat to 350 degrees F.
  2. In food processor, combine flour, almond butter, coconut milk, egg, baking soda, vanilla and dates.
  3. Process until a semi-thick, semi-cream batter forms.
  4. Add more flour, if desired, but the batter is not meant to be as thick as regular cookie dough.
  5. Remove blades and stir in chocolate chips.
  6. Bake for 18-20 minutes, or until golden brown.
Download the .pdf of this recipe: Paleo Chocolate Chip Cookies
Jenna comes to the Frugal Flambe with delicious allergen-free recipes for the busy family. A writer (see her blog: The Paleo Project) and experimental photographer, after several years of food sensitivity and skin problems, Jenna decided to begin a paleolithic lifestyle. Paleo eaters tend to stick to the pre-agriculture food groups: meat and fish, vegetables and fruits, healthy fats, nuts and herbs. No sugar, no dairy, no grains, no legumes, no peanuts, nothing processed. Just whole, organic, healthy foods that work well with the human body, eliminate auto-immune diseases and improve food related ailments. This allergen-free diet is Jenna’s new way of life and she is constantly teaching herself new ways to cook and feed her body what it needs.Every Wednesday, she’ll share her her dishes with families who suffer from allergies, or people who are looking to change their eating habits.  No sugar? No dairy? No grain? No problem!

Dessert Recipe: Butternut Squash Puree

9 May

Healthy desserts FTW! (Healthy-ER.) Easy, warm, and could be mistaken for heaven.

Enjoy.

And Happy Mother’s Day!

Butternut Squash Puree

Ingredients:

  • 1 butternut squash
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • honey (to taste)
  • vanilla ice cream

Directions:

  1. Preheat oven 350 degrees (f).
  2. Cut squash in half from top to bottom.
  3. With a spoon, scoop out the seeds.
  4. Place squash halves on a rimmed-cookie sheet, inside-up.
  5. Spread butter on the squash.
  6. Put one tablespoon of brown sugar into the hallow of each squash half.
  7. Bake squash for 30-40 minutes, or until you can stick a fork into the squash easily.
  8. Remove from the oven, allow to cool (not to room temperature, but cool enough to be handled.)
  9. Scoop squash meat out, put into the food processor. Blend until smooth, add honey to taste.
  10. Serve with vanilla ice cream!

Do you have a favorite healthier dessert? Share it in the comments!

Download the .pdf of this recipe: Butternut Squash Puree

Dessert Recipe: Raspberry Cream Cheese Muffins

1 May

Alright, so muffins aren’t exactly a dessert by nature. But they COULD be! And, I daresay, if any muffin recipe was going to fit into the “dessert” category, I’d say this is the one. It’s moist, soft, and vibrant- just like a cream cheese muffin should be. And the best part? ANY berries will do. Got raspberries? Use em. Blueberries? Throw em in. Blackberries? You get the picture. They’ll all work. Furthermore, because you’re using frozen berries, they’re always in season. (Even if you decide to use non-store-bought-fresh-berries, I advise you freeze them. Otherwise, the color of the berries will bleed into the muffin- I like to see spots of red/fruity-ness throughout separated by cake.)

Another positive about these muffins, (as if one needed more convincing), is their ability to withstand some time in the freezer. This is good, especially since we’re supposed to be eating healthier, right? So, freeze the evidence temptation to allow yourself the ability to pace yourself and your family.

This is especially helpful to me. As I shared on Friday, I need to start eating healthier. But, hey, I can’t quit all the bad stuff cold-turkey. I mean, that’s dangerous, right? So, preparing delicious (albeit unhealthy) food will continue, but in moderation, offset by great healthy recipes, and the leftovers will go in the freezer so they can’t all be eaten at once. Good plan.

Okay, bad plan, but AWESOME muffins. On with the recipe.

Raspberry Cream Cheese Muffins

Ingredients:

  • 5 ounces 1/3 less fat cream cheese, softened
  • 1/3 cup butter, softened
  • 1 ½ cups sugar
  • 1 ½ tsp vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup low-fat buttermilk
  • 2 cups frozen raspberries

Directions:

  1. Preheat oven to 350 degrees (f).
  2. Combine cream cheese and butter in a large bowl.
  3. Beat with a mixer at high speed until blended.
  4. Add sugar, beat, add vanilla, egg whites, and egg, beat again.
  5. Combine flour, baking powder, baking soda, and salt in another bowl.
  6. Slowly mix dry ingredients to the wet, mixing continually.
  7. Add flour and buttermilk slowly.
  8. Fold in raspberries.
  9. Pour batter into muffin cups, bake for 25 minutes or until an inserted toothpick comes out clean.
  10. Cool on a rack, eat, thank me later.

Do you have a fave semi-dessert recipe? Share it in the comments!

Download the .pdf version of this recipe: Raspberry Cream Cheese Muffins

Update: We were invited to link up this recipe on Sweet as Sugar Cookies for a linky party! Check it out. 🙂

Just the Basics with Jenna: Raw Chocolate Cashew Dreamcake

27 Apr

Whatever your reasons for celebration this past Sunday, we can all attest to the fact that holidays are challenging. Not just allergen-free families face these challenges, but vegans, vegetarians, paleos, dieters, just about everyone who has taken a step toward a healthier lifestyle has their own obstacles to overcome each month. Perhaps the most challenging part of these highly anticipated days, is what American culture has done to them. October begins and with it, the countdown to the most sugar-filled day of the year, which is only the beginning of four more months laced with gluten and dairy, sugar and chocolate, heartburn and weight gain. It’s hard enough as adults trying to side step the bowl of halloween candy that sits in the kitchen until Thanksgiving rounds the corner and we toss the bowl, only to fill it with cupcakes that look like turkeys and taste like cavities. We finish off the treats just in time for the annual Christmas cookie contest at Aunt Nora’s. By the time Christmas actually comes around, we’ve all entered sugar-induced comas, force-feeding ourselves for next few days at mom’s, then Grandma’s and finally at home for our own personal leftover party that lasts well into the new year. All the while telling our children to step away from the treats and have a carrot.

We somehow survive until February, and now we’re proclaiming love for everyone around us just for an excuse to give and receive more chocolate. We’re physically addicted to anything that comes wrapped in foils of pink and purple and gold and we remind ourselves that it’s winter, it’s okay, bathing suit season is far away, I’ll just eat this bag of caramel hearts and start my diet on Monday.

And here we are, almost through April, almost rid of the winter insulation we packed on, and the Easter bunny knocks on our door asking us to give in just one more time. To wear comfortable pants, shovel four times our average calorie intake onto our plate and create diabetes-baskets for our children. It’s a twisted chain of events and we’re almost all guilty of it. What’s worse, our children have begun to not only expect a treat-filled holiday, but demand it. I’ll admit I woke up yesterday morning with a pang of disappointment that my mother no longer put together a basket of sugar for me. And I’m 23.

The balance of health and holidays is probably the most difficult one to find and maintain because it is constant and concrete. As soon as one ends, the countdown to the next begins. If we’re lucky, we spend two months in a year not planning for, celebrating or cleaning up after a holiday that has been designed for the taste-buds.

This year, I anticipated Easter with new anxieties. I wanted to enjoy dessert, but I wanted it to fit my new needs. As luck would have it, I stumbled upon a pie that looked beautiful, tasted light, left my stomach happy and the ingredients would please every paleo while the taste would please any non-paleo crowd. I hope this recipe can do something wonderful for you.

Raw Chocolate Cashew Dreamcake

~Adapted from My New Roots *Contains no dairy, gluten, grains, refined sugar or soy **Contains tree nuts

Ingredients:

Crust:

  • 1/2 cup raw almonds (pecan or walnuts will also work)
  • 1/2 cup soft Medjool dates
  • ¼ tsp. sea salt

Filling:

  • 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
  • juice of 2 lemons
  • the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
  • 1/3 cup raw coconut oil, melted
  • 1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
  • 1 cup Enjoy Life chocolate chips (dairy, soy & nut free)

Directions:

  1. Place almonds and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
  2.  Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
  3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except chocolate chips) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
  4. Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Melt chocolate chips and pour them into the remaining filling and blend on high until smooth. Pour this mixture onto the first layer of filling. Place in freezer until solid.
  5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Freeze leftovers.

Sadly, my niece is allergic to nuts and her mother was unable to enjoy this treat as she is still breast feeding. It’s true, not every recipe I provide will adhere to every allergy, but eventually, my hope is to feed every family with my assortment of recipe findings and creations. I’m off to begin Memorial Day cookout plans!

Jenna

Download the .pdf version of this recipe: Raw Chocolate Cashew Dreamcake

Jenna comes to the Frugal Flambe with delicious allergen-free recipes for the busy family. A writer (see her blog: The Paleo Project) and experimental photographer, after several years of food sensitivity and skin problems, Jenna decided to begin a paleolithic lifestyle. Paleo eaters tend to stick to the pre-agriculture food groups: meat and fish, vegetables and fruits, healthy fats, nuts and herbs. No sugar, no dairy, no grains, no legumes, no peanuts, nothing processed. Just whole, organic, healthy foods that work well with the human body, eliminate auto-immune diseases and improve food related ailments. This allergen-free diet is Jenna’s new way of life and she is constantly teaching herself new ways to cook and feed her body what it needs. Every Wednesday, she’ll share her her dishes with families who suffer from allergies, or people who are looking to change their eating habits.  No sugar? No dairy? No grain? No problem!

Dessert Recipe: Sugar Cookies

24 Apr

There are some days when I literally wonder if I am somehow secretly related very closely to Paula Deen. No, it’s not because my hair is a beautiful silver, and I don’t have a southern accent. I do, however, have a certain penchant for anything made with butter. I can’t help but want as much of it as possible in my dishes. Now, for the sake of those cringing at this confession, I do rein myself in on a regular basis. There’s just one recipe that I don’t think twice about when adding butter: sugar cookies. In reality, they’re really butter cookies with sugar on top, but merciful heavens, who cares?! They’re so good!

(And for those who are wondering, the little one eating that sugar cookie is none other than our kiddo, Aaron. Fun, right?)

Sugar Cookies

Ingredients:

  • 1 ½ cups margarine, softened
  • 1 ½ cups sugar
  • ½ tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt

Directions:

  1. In a bowl, cream butter and sugar.
  2. Beat in vanilla.
  3. Combine baking soda, flour, and salt; gradually add to the creamed mixture.
  4. Roll dough into walnut sized balls.
  5. Fill a small bowl with sugar. Using a drinking glass, dip the bottom of the glass into the sugar, then flatten a cookie. Repeat until all cookie dough balls are flattened.
  6. Bake for 8-11 minutes in a 350 degree (f) oven. Do not allow cookies to brown. Cool on a wire rack.

Do you have a fave sugar cookie recipe? We’d love to see it in the comments.

Download the .pdf version of this recipe: Sugar Cookies

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