Easter Coconut Chocolate Nests- Dairy free version!

Easy Coconut Chocolate No Bake Birds Nests- Dairy Free Version

(original recipe found here)

Serves 2 (double recipe for more. I don't recommend quadrupling.
 Just make 2 (or 3...or 4) double recipes for a party or other special event)

Ingredients: 
1/8 cup coconut oil
1/8 cup almond milk (I used Califia Farms brand)

1/4 cup plus 2 TB coconut sugar and/or xylitol
3/4 cup unsweetened desiccated/shreded coconut
1 1/2 TB cacao powder
1/4 cup almond flour 
1/4 tsp. vanilla
1/2 pinch salt

In a small pot on the stove, heat the oil and milk with the sugar (or xylitol) and coconut until bubbling. Do not let burn, but letting it gently boil helps the finished product stick together in the end.
Remove from the heat and add cacao powder and almond flour. Mix thoroughly and transfer to a container to chill in the refrigerator for 10-30 minutes. When more solid, form into nest shapes of desired size. Set on parchment lined baking sheet or container and chil until solid. 

Note: If your mixture will not stick together because it's too liquidy add coconut and/or almond flour. 

if it's too dry, add more oil. However, I find these ratios to be pretty foolproof. I've made this recipe dozens of times- because it's soo good! :) 

Note: These are DELICIOUS treats, but if you have been off of any sweetener (even natural) for more than 1 year, these may be too sweet. You can make this recipe less sweet by using half the amount of sweetener. However, you will need to add more almond flour and coconut to make the mixture form properly. I promise to post a less-sweet recipe with all the ratios soon! 

Easter Chocolate Coconut ''Nests''- No Bake, Sugar Free, Gluten Free

Easter recipe: No bake Chocolate Coconut Bird's Nests...Gluten Free, Sugar Free

These adorable and delicious healthy treats are perfect for Easter or other Spring celebrations!

(Dairy-free version can be found here!)

Easy Coconut Chocolate No Bake Birds Nests
Makes 8 1 1/2 inch nests (Serves 2-3) (double recipe for more. I don't recommend quadrupling.

 Just make 2 (or 3...or 4) double recipes for a party or other special event)

Ingredients: 
1/4 cup butter
1/4 cup  milk

3/4 cup coconut sugar and/or xylitol
1 1/2 cups unsweetened desiccated/shreded coconut
3 TB cacao powder
1/2 cup almond flour 
1/2 tsp. vanilla
pinch salt

In a small pot on the stove, heat the butter or oil and milk with the sugar (or xylitol) and coconut until bubbling. Do not let burn, but letting it gently boil helps the finished product stick together in the end.
Remove from the heat and add cacao powder and almond flour. Mix thoroughly and transfer to a container to chill in the refrigerator for at least 30 minutes. When more solid, form into nest shapes of desired size. Set on parchment lined baking sheet or container and chil until solid. 

Note: If your mixture will not stick together because it's too liquidy add coconut and/or almond flour. 

if it's too dry, add more oil. However, I find these ratios to be pretty foolproof. I've made this recipe dozens of times- because it's soo good! :) 

Note: These are DELICIOUS treats, but if you have been off of any sweetener (even natural) for more than 1 year, these may be too sweet. You can make this recipe less sweet by using half the amount of sweetener. However, you will need to add more almond flour and coconut to make the mixture form properly. I promise to post a less-sweet recipe with all the ratios soon! 

easy one bowl grain free, sugar free CHOCOLATE CHIP ''OATMEAL'' COOKIES

                           Coconut flour "oatmeal" cookies! 

Chocolate chip ''oatmeal'' snack cookies!

Gluten-Free, Grain-Free, Sugar-Free! 
Dairy-Free option included, Nut-free option included

   These are the perfect snacking cookies! They are great for lunches, picnics and pretty enough for special occasions too!  If you have something against coconut flour, I urge you to try this recipe because it doesn't have the typical dry coconut flour texture most coconut flour cookies have! You can add as many chocolate chips as you like, or completely leave them out (but why? LOL)
Or, skip the raisins and just do chocolate chip. Just don't play around with the oil/flour/egg ratios unless absolutely necessary because I have tested this recipe a million times and this seems to be the best ratio. Enjoy!

INGREDIENTS:
2 cups coconut flour
2 1/2 cups melted or softened [fresh tasting-NOT rancid] coconut oil or softened butter (it works with either, or both mixed. If you have time, do half the quantity of the oil or butter softened, half melted. For some reason, it gives great results)
2 eggs (organic if you plan on tasting this cookie dough raw :) )
1/2 cup almond butter (I had some of this brand on hand, and it really added to the cookie flavor!) OR sunflower seed butter for nut-free version.
1 1/2 tsp stevia (if you hate stevia, don't worry- you won't taste it in these)
1/2 tsp salt
1/3 cup coconut sugar (to taste)
2 TB tapioca starch (optional- you can leave out if not available)
1 cup dried unsweetened coconut flakes (for this I prefer the flakes instead of desiccated but any will do)
1/2 cup sunflower seeds (preferably sprouted)
1/2 cup raisins and/or dried, unsweetened cranberries or other berries
1-2 TB cacoa nibs
2-3 tsp vanilla to taste
1/2-1 cup sugar-free chocolate chips (to taste) I love the bakebelieve brand or choczero!

Optional: melted sugar-free chocolate, cooled. (this will create a nice swirl of chocolate through the cookies in addition to the chocolate chips!)
Also optional: 1 tsp. cinnamon (this is great especially with the raisins)

In a medium sized mixing bowl, mix oil or butter with coconut flour, then add eggs and mix until combined. Simply add all the other ingredients in whatever order you like, saving the chocolate chips until last! It's as simple as that!

The end goal is that the cookie dough sticks together easily and can be formed easily into balls. If it isn't, add more oil or butter and/or almond butter. If it's too liquid, add more tapioca starch. 

Chill dough for about 15 minutes in fridge. Meanwhile heat oven to 350 degrees F. 
Form dough into Tablespoon plus 1/2 TB sized discs (honestly, about the size of an oreo. 1 3/4 inch across and about 1/2-3/4 inch thick) about 1/2 inch apart on parchment lined baking tray. They will stay about the same size after baked. Really, you don't have to be picky about the size. But these won't hold together after baked if bigger than 2 inches across.

Bake at 350 degrees F for 15-20 minutes or until golden or light brown.(check after 15 minutes and if they need longer, stay by the oven. When these burn, they burn quickly. #experience. LOL) 

After 15, 17 or 20 minutes of baking, remove and let cool on the tray. Don't try to move until cooled or they may crumble. Unless you want crumbs. Then you can do whatever you like. :) The crumbs are great for ice cream or yogurt topping! 
When cooled, they can be stored in a container in the  fridge or freezer- I think they taste best chilled! If left out of the fridge, they will soften quickly. They do keep a few days at room temperature but are best chilled. 

Enjoy! And let me know if you tried them. If you have any questions, just ask! 

    GRAIN FREE CHOCOLATE CHIP OATMEAL COOKIES

Paleo Beet Cakes- NUT FREE, Gluten Free, Sugar Free, Dairy Free

 BEET ''RED VELVET'' MUDCAKES- Nut Free Version. Also Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free! 

  Here is a NUT FREE version of the original beet cakes previously posted! They turn out almost the same as the original, but are made entirely with coconut instead of nuts! 

  These delightful red heart shaped cakes are super fun to make and completely guilt-free to eat! So, while your friends (or kid's friends!) are enjoying sugar-loaded red velvet cake, you'll be enjoying these healthy little cakes while getting your veggies in as well. These cakes do have a slightly earthy taste from the beets, but it blends delightfully with the carob and chocolate flavor making these unique and enjoyable. Even my adult brother who doesn't usually eat as healthily as I do (he still loves his sugar-loaded sherbert and icecream) asks for these treats! 
Choose beets that are on the smaller side: fresh looking, bright toned and without spots or wrinkles.

3 dates (I used deglet noor but medjoul dates are bigger and sweeter which would work best for this recipe)
2 TB raisins or other dried berries
1 1/2 beets, peeled and grated
2 cups plus 2 TB unsweetened shredded or desiccated dried coconut 
2 TB raw cacao powder
2 TB carob powder
1 TB ground flaxseed
1 TB coconut oil, melted
Optional: 1 tsp. xylitol or coconut sugar or 1/2 tsp stevia to taste

Icing: 
1 avacado, halved, pitted and peeled
1/4 cup raw cacao powder
3 1/2 tsp powdered xylitol 
1 1/4 tsp powdered stevia (if you hate stevia, don't worry! The chocolate masks the taste)
1 TB coconut oil
1.4 tsp vanilla
1/8 tsp sea salt

To make the cakes, process the dates in a food processor or blender until they are in smaller pieces. Add dried berries or raisins and oil and process until smooth. Add the beets, coconut, cacao and carob powders, vanilla and flaxseed meal and blend until combined and even in texture. Taste mixture to see if you would like to add sweetener of your choice: stevia, xylitol or coconut sugar. I only needed a little of sweetener in this recipe, but each person is different! 
You can continue blending until desired consistency is reached. I like mine a little crunchy but if you have patience, you can reach a lovely smooth texture for these cakes! 

   Line a small baking sheet or flat container with parchment paper. Place heart cookie cutters on the parchment paper and using your fingers or a spoon, firmly press beet filling into molds. Carefully remove molds and tada! you have perfect red heart shapes! 

Place in freezer on parchment paper to firm up for about 30 minutes. Or, leave in fridge over night. 

For icing, blend (or mash) avacadoes, in a small bowl and add all other ingredients. Mash or mix until blended and smooth. Spread over chilled beet cakes and chill for 30 minutes. Or, you can enjoy immediately!

 Garnish however you like, with berries, chocolate shavings, melted chocolate, cacao dusting or anything! 

Paleo Beet Red Velvet Cakes- Gluten-Free, Sugar-Free, Dairy-Free for VALENTINES!

BEET ''RED VELVET'' MUDCAKES- Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free! 

Chocolate, Beets, dates and nuts make these paleo cakes delightful and healthy to eat!

  These delightful red heart shaped cakes are super fun to make and completely guilt-free to eat! So, while your friends (or kid's friends!) are enjoying sugar-loaded red velvet cake, you'll be enjoying these healthy little cakes while getting your veggies in as well. Even my brother who doesn't eat as healthily as I do (he still loves his sugar-loaded sherbert and icecream) loves these! 
If possible, choose beets that are on the smaller side: fresh looking, bright toned and without spots or wrinkles.

 In this recipe, I included an option for using soaked (activated) nuts or regular unsoaked nuts. The reason you should soak nuts is to diminish the phytic acid. (click on the link to read more)

 1 cup macadamia and brazil nuts or walnuts, activated  (place nuts in a bowl with enough water to cover for 6-12 hours.  Alternatively: you CAN make these without soaking nuts. Just add an extra 1 TB of coconut oil to mixture= 2 TB coconut oil total in cake mixture)
3 dates (I used deglet noor but medjoul dates are bigger and sweeter which would work best for this recipe)
2 TB raisins or other dried berries
1 1/2 beets, peeled and grated
1 cup plus 2 TB unsweetened shredded or desiccated dried coconut 
2 TB raw cacao powder
2 TB carob powder
1 TB ground flaxseed
1 TB coconut oil, melted

Icing: 
1 avacado, halved, pitted and peeled
1/4 cup raw cacao powder
1 TB coconut oil
1/8 tsp sea salt

To make the cakes, process the nuts in a food processor or blender until the consistency of bread crumbs. Add the dates, dried berries or raisins and oil and process until smooth. Add the beets, coconut, cacao and carob powders, vanilla and flaxseed meal and blend until combined and even in texture. Taste mixture to see if you would like to add sweetener of your choice: stevia, xylitol or coconut sugar. I didn't need sweetener added for this recipe, but each person is different!
You can continue blending until desired consistency is reached. I like mine a little crunchy but if you have patience, you can reach a lovely smooth texture for these cakes! 

   Line a small baking sheet or flat container with parchment paper. Place heart cookie cutters on the parchment paper and using your fingers or a spoon, firmly press beet filling into molds. Carefully remove molds and tada! you have perfect red heart shapes! 
                                                    

Place in freezer to firm up for about 30 minutes. Or, leave in fridge over night. 

For icing, blend (or mash) avacadoes, in a small bowl and add all other ingredients. Mash or mix until blended and smooth. Spread over chilled beet cakes and chill for 30 minutes. Or, you can enjoy immediately!

 Garnish however you like, with berries, chocolate shavings, melted chocolate, cacao dusting or anything! 

Ice them with the avacado icing completely, partially, or not at all! Enjoy!

Keto friendly, Gluten Free, Sugar Free Triple Chocolate Cheesecake- Rich and Creamy!

Valentines Triple Chocolate  Sugar free Gluten free Cheesecake

Gluten-free
Refined sugar free
Nut free
Keto-friendly!

Best made a day or 2 before decorating and serving! Also freezes well. 

    Cheesecake is one of my absolute favorite desserts and there was NO way I was letting my sugar-free, Keto-style diet rob me of this treat! My family loves eating it for Valentines, Christmas and Birthdays (and believe me, we have a lot of birthdays every year in my family!) so I knew I had to invent a version which fit in with my lifestyle! I present to you, my triple chocolate cheesecake dream! The crust is a dark chocolate gluten and nut-free brownie crust, the filling is a creamy chocolate cheesecake which is topped with a dark chocolate ganache and garnished with the creamiest chocolate whipped cream ever! Talk about heavenly!
                                                

This recipe is for a 7 inch Cheesecake. Double it for a 9-inch Cheesecake! (yes, I know. Math. But trust me, it will be okay. Also, I know double 7 does not equal 9. But trust me again. It will be okay. Lol)

  At first, it may look like this recipe has a lot of steps. But don't be overwhelmed! If you are new to all this, you can stick with just the crust and cheesecake filling and just one of the toppings! You can't ever go wrong with chocolate. 

First: Soften 2 eight oz pacakages of cream cheese
Second: Heat oven to 350 degrees F
Third: Find a 7-inch springform cake pan (height of sides: 4-5 inches)
and optional: a rimmed tray big enough for it to sit in (the depth of this pan can be anwhere between 1/2 inch to 2 inches. It doesn't matter about the size other than that)
Note: This is an optional step for best quality of baking but is not necessary. See note at the end of recipe!

Dark Chocolate Brownie Crust: 

This recipe will make a little extra brownie batter which is A Good Thing because you will have something to snack on while you wait for the cheesecake to bake :)

Butter a 7-inch springform cake pan and line with parchment paper.
Beat together for 5 minutes:
3 eggs
1/2 cup coconut sugar (or 1/2 cup plus 1 TB xylitol or a mixture of both sugars)
1/2 tsp stevia (if you hate stevia, trust me this camouflages well. You will not notice it)
Add: 
1/4 cup Coconut flour
1/3 cup almond flour
1/2 cup plus 1 TB melted coconut oil or butter
6 Tablespoons raw organic cacao powder
 
     Mix all ingredients gently together and spread 3/4 * of the mixture into 7'' Springform pan. Bake for 6-8 minutes until the top is set but not hard. At this stage, it's better for it to be undercooked than overcooked! Remove from oven and wrap 2 pieces of aluminum foil around the bottom of the springform pan. Sit it in the previously mentioned 1/2 inch-2 inch deep pan and set aside while you prepare filling.

 *Note: the thickness of the crust is totally up to you. I use 3/4 of the mixture, but you can use 1/2 or even all of it. (cook for an extra minute if you use all) If you have extra, simply bake it separately in a muffin cup for snacking! 

     Cheesecake filling! 

2 8oz packages of cream cheese, softened (at room temperature)
2 TB plus 1 tsp tapioca starch (or arrowroot powder)
2 eggs
1/4 cup plus 2-3 TB xylitol (NOTE: can substitute coconut sugar but it will be sweeter)
1 1/2 tsp stevia (I use the  most natural green, powdered kind. Again, if you hate stevia don't worry. You will not notice it in this delightful chocolate dessert!)
1/2 cup raw cacao powder
1/4 cup melted coconut oil or ghee or butter
1/2 cup heavy cream or half and half 

Beat first package of cream cheese, xylitol, stevia and tapioca or arrowroot powder until whipped.
Add one egg, beat thoroughly followed by second cream cheese and second egg.
Beat until combined and whipped. 
In a separate small bowl, mix cacao powder and oil or butter together.
Add to cream cheese mixture, mixing just until combined. You don't want to over mix the batter or it won't rise as much! Gently add cream, folding and mixing in until just combined. 
Pour mixture into prepared brownie crust and gently smooth out the top. 

Optional: Your last step is to pour some water into the tray on which the springform pan is sitting. This water will ensure an even baking of the cheesecake and a beautiful smooth top. You do not HAVE to do this step, but I recommend you try it at least once in your cheesecake making! I love the results. 
Place cheesecake (on tray with water) in preheated oven and bake for 45 minutes, until top is set. 

After baking, simply remove cheesecake from oven, take off of tray and let it cool for about 2-3 hours. Do not try to remove from pan until entirely cooled. 
When cheesecake is cooled, gently remove springform pan sides and base. Chill cheesecake for at least 1 hour (or longer! I have great results with freezing the cake and thawing it for later)

To serve: 
Chocolate Ganache:
4 oz unsweetened baking chocolate (preferably organic)
 6 Tablespoons heavy cream
Optional: 1/3 cup raw cacao nibs

Finely chop chocolate, place in heat resistant bowl.
Heat cream in a pot until scalding hot but not boiling
Pour cream over chopped chocolate and let sit for 5 minutes. 
Gently mix to combine and spread over chilled cheesecake with spatula! You can choose to spread the ganache perfectly smooth over the top and sides (or skip the sides) or make designs by swirling your spatula back and forth throught the ganache after spreading it.
If you covered the sides of the cake, press cacao nibs into the sides as desired. Let chill. 

Chocolate Cream, for decorating
1/2 cup (240ml) heavy whipping cream, cold
2 tbsp powdered xylitol (in blender, blend 5 TB xylitol with 1 TB tapioca or arrowroot powder until powder consistancy is reached)
1 1/2 tbsp raw cacao powder
1/4 tsp vanilla extract
Whip all ingredients together until peaks form. I like it to be rather stiff, but not too buttery. 

You can spoon cream onto top of cheesecake in any patttern or style you wish! I like using a cake decorating nozzle/piping tool to make lovely shapes. 

Optional: also decorate with melted chocolate, raspberries, berries, chocolate curls or shavings, cacao nibs, cacao powder, and or squares of sugar-free chocolate! 

Of course, ideally, you should use organic ingredients including raw unpasteurized cream cheese, organic raw grass fed butter or ghee, organic raw cacao powder, etc. I like using the powdered stevia which is a natural green color! Some people still hate the taste of stevia. I think you can grow accustomed to it, and chocolate flavor really masks the taste of stevia. Plus, in this recipe you don't notice the stevia at all! 

 

Golden Girl Granola Blogger Challenge 2016: Mazzou's blueberry cheesecake bars

It is with pleasure that I again enter the annual Golden Girl Granola blogger challenge! This company makes such delicious granola; it was a delight to make up a recipe using their ''Bluesberry'' flavor this year.

If you can muster up enough self-control not to eat all of this wonderful granola straight from the bag, try whipping up this simple dessert. The texture and flavour of cheese cake with a crunchy granola crust is absolutely delicious: 

Mazzou's Blueberry Granola Cheesecake Bars

Serves 4-6

Ingredients:

Crust:

1 1/2 cups Golden Girl Granola Bluesberry flavor; one cup ground with rolling pin

1/4 cup almond flour (or ground almonds)

2 Tablespoons coconut flour (or ground coconut)

2 Tablespoons coconut (any size but preferably fine) 

1/4 cup plus 1 Tablespoon butter

3 Tablespoons honey

Filling: 

1 8-oz package of cream cheese, softened

1/4 cup sugar

1/2 Tablespoon cornstarch

1 tsp. gelatin 

1 tsp. vanilla

1 medium egg

1/4 cup heavy cream

Fresh blueberries

Extra Golden Girl Granola Bluesberry flavor

Instructions: 

Butter a 8.5" X 4.5" X 2.75" loaf pan and line with parchment paper. Make sure parchment comes up the edges so you have ''handles'' to remove contents later. 

Combine all 1 1/2 cups granola, almond flour, coconut flour, and coconut. Blend in butter and honey. Mixture should be moist enough to squeeze into a ball. If too dry, add butter as needed. 

Press into prepared loaf pan and set aside. 

Preheat oven to 350 degrees F.

To make filling, beat cream cheese, sugar, cornstarch and gelatin together. Add vanilla and egg and mix well. Add cream and mix just until combined. Do not overmix. 

Pour filling onto granola crust. 

Bake for 30 minutes until light gold and set. Let cool 30 minutes at room temperature. Chill in refrigerator at least 1 hour before serving.

To serve, cut into squares and top with Golden Girl Granola Bluesberry flavor and fresh blueberries. 

This makes a perfect light dessert any time of the year but especially during summer. 

Sugarless Cheesecake recipe!

Mini version: I halved the recipe,
which made two small ones like this. One I kept raw in the fridge- shown above- and the other
I cooked for the next day! 

• Finally: a healthy cheesecake made by Mazzou for Valentine's Day 2013! (thanks to Sally Fallon's book Nourishing Traditions for the original recipe!)
• Ingredients:
• 2 cups nuts (I used almonds and walnuts)
• 1 cup pitted dates and/or raisins (you could even use figs or apricots- whichever you prefer/whatever is cheaper! I used dates and raisins)
• 4 cups cream cheese softened
• 4 organic or free range eggs, separated, at room temperature
• 1 1/4 cups milk, preferably raw milk
• 2 tablespoons gelatin
• 1/2 cup raw honey (I used about half the amount called for because I'm trying to eat a very minimal amount of sweet things.)
• 1 tablespoon vanilla (sugarless; preferably homemade!)
• pinch sea salt
• some raspberries (to taste!)
• unsweetened dark chocolate or pieces of an organic chocolate bar (to taste!)

In a food processor, process dates (and/or raisins) and almonds (and/or walnuts) until they form a sticky mass. (if not sticky enough, you could add some melted butter and/or honey! Also consider flavoring your crust with lemon zest or cinnamon...) Press into a buttered 9 inch by 13 inch pyrex pan to form a crust. (Next, I did bake my crust for 10 minutes in a 325 F degree oven just for fun, and then cooled it in the freezer while I prepared everything else!)

Put egg yolks and milk in a sauce pan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved. In a food processor (or mixer), combine cream cheese, honey and vanilla and process until smooth. Add yolk/milk mixture and process until smooth. Transfer to a bowl and place in refrigerator while beating egg whites. Beat egg whites with a pinch of salt until stiff, fold into cream-cheese mixture along with your desired amount of raspberries and chocolate pieces/crumbles and pour into crust. Chill several hours before serving. Garnish with extra raspberries and chocolate pieces.

Optional, but not as healthy: I cooked my second mini cheesecake in a 325 F degree toaster oven until it was set and golden on the top. Pictured above is the raw version.
With the minimal amount of honey which I put in the recipe, the raw version was sweeter than the cooked version, which was more like an Italian cheesecake appetizer!

DO ENJOY! :) 

Sonic shakes 1/2 off on December 22nd 2014!

Sonic is offering 50% off shakes on Monday, 12/22 only.

This offer is available all day long.

Cranberry Morning Streusel Coffee Cake recipe

                  Cranberry Morning Streusel Coffee Cake:
                             
   What a delicious Christmas morning dessert, or accompaniment to tea-time this cake makes! Although fairly easy and quick to make, it turns out beautifully! Our Grandma used to bring it all the way from Canada every year for Christmas morning; and we still love making and savouring it any special day!

Ingredients:
-½ cup butter
-1 cup granulated sugar
-2 eggs
-1 tsp. Vanilla
-2 cups all-purpose flour
-1 tsp. Baking powder
-1 tsp. Baking soda
-½ tsp. Salt
-1 cup sour cream
-2 ½ cups cranberries fresh or frozen

For Streusel:
-¾ cup lightly packed brown sugar
-½ cup all-purpose flour
-1 ½ tsp. Cinnamon
-¼ cup butter (more if needed)
Mix together and blend in butter until crumbly

For Cake:
Cream butter with sugar until light and fluffy. Beat in eggs, one at a time, then vanilla. Sift dry ingredients together and add to creamed mixture alternately with sour cream.
Spread half the batter in a greased and floured pan ( 10 inch springform or angel food) Sprinkle with first with half the streusel mixture, follow with half the cranberries, then the remaining batter, remaining cranberries, and the rest of the streusel mixture. Bake at 350 degrees F. about one hour, till skewer inserted into cake comes out clean.

Serve warm, with butter. (optional) Makes about 12 good-sized slices.
Note: Can be frozen. Let cool suspended on glass bottle, remove cake from pan, wrap well in foil paper, freeze. When the time comes for enjoying it, simply re-heat in 250 degrees F. oven for about 20 minutes.

Pear Ginger Upside-Down Cake with Whipped Cream

     Looking for something to please your family this Thanksgiving?
     This is the perfect Thanksgiving, or anytime Autumn cake! 
   I hope you try it for your Thanksgiving breakfast this year, or perhaps as a simple (but delightful) dessert after your Thanksgiving meal. It is one of my favorite cakes now! If you love pears, or ginger, or just coffee cakes in general, you will enjoy this treat.

Pear Ginger Upside-Down Cake with Whipped Cream
(Mazzou-version adapted from original recipe by Rebecca Rather from the cookbook The Pastry Queen Christmas- a favourite cookbook of ours by the way, with a variety of dishes, not just desserts!)

   Make sure you have an appropriate dish in which to create this delightful dessert. You need one with 2-inch tall sides. 
  Our family used a ceramic dish which was about 9-inch square, and taller than 2 inches. Worked well. This is one of our favourite yet easiest cakes to whip up! Can be served warm or cool. You just can't go wrong with this cake!

Serves: 6 to 8

Topping
•1/2 cup (1 stick) salted butter
•1/2 cup firmly packed dark brown sugar
•2 to 3 ripe but firm pears, such as Anjou or Bartlett
•2 1/2 tablespoons finely chopped candied ginger (if you don't have this on hand, see alternative at bottom of post!*)

Cake
•1/2 cup (1 stick) unsalted butter at room temperature (plus a tiny bit to grease sides of pan)
•1 cup granulated sugar
•2 large eggs
•1 1/3 cups all-purpose flour
•1 1/2 teaspoons baking powder
•1/4 teaspoon kosher salt
•1/2 cup milk
•2 teaspoons vanilla extract
•3 tablespoons finely chopped candied ginger ( If you don't have this on hand, see note below! *)

Whipped Cream - recipe below

Method
You need a 9 or 10-inch cake pan with sides that are at least 2 inches tall.

To make the topping:
1. Preheat the oven to 350°F. (Grease sides of pan with a little extra butter. I think I also gave a hint of butter to the bottom of the pan, since I didn't want the carmelizing brown sugar to stick in the following part)...
2. Put the butter and brown sugar in the cake pan and place it in the oven until melted and bubbly, about 10 minutes.
3. Core the pears (no need to peel them) and cut them into 1/4-inch thick slices.
4. Remove the pan from the oven, stir to combine the butter and sugar, and arrange the pears on top of the mixture in a circular pattern. Don't worry if you end up with a second layer of pears. Sprinkle the candied ginger (or gingered pear bits*) evenly over the pears.

To make the cake:
1.  Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.
2. Add the eggs and beat for another 30 seconds.
3. Sift together the flour, baking powder, and salt in a separate bowl.
4. To the butter mixture, add the flour mixture in 3 increments alternating with the milk in two increments, starting and ending with the flour, beating on low speed between each addition.
5. Stir in the vanilla and candied ginger. (or gingered pear bits*)
6. Pour the batter evenly over the pears. Bake for about 45 minutes if using a 10-inch pan and about 55 minutes for a 9-incher. The cake is done when a toothpick inserted in the center comes out clean.
7. Remove from the oven and immediately (or within 5 minutes but no longer!) invert onto a large cake plate. Let cool for about 15 minutes. Meanwhile, make the whipped cream.

Whipped Cream
•1 cup cold heavy whipping cream
•1/8 cup powdered sugar (optional)
•2 tsp. vanilla extract
Using an electric mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form. Beat in the powdered sugar and vanilla.

Serve the cake, slightly warm, with the whipped cream alongside.
Serves: 6 to 8

Variation:
-Serve with vanilla icecream- delicious!
- Serve with entirely unsweetened whipped cream
-Thirdly, if you must, you may serve this with whipped topping.

*Gingered Pear bits*
-1 Tablespoon unsalted butter
-2 pears, preferably not too ripe, chopped
- honey (about 2 Tablespoons, depending on how much ginger you use)
-dried ginger  (about 3 tsp.)
-optional: chopped fresh ginger
This is a play-by-taste little recipe!
   Using a small pot, heat the butter and add the chopped pear with the honey. Heat until bubbling, making sure  honey doesn't burn!
   Add ginger in increments, tasting as you go. You may need to add more honey! That is fine. Your goal is a strong ginger flavour with a bit of chew/crunch. Think candied ginger...
I will try to get a real recipe written up soon! Next time I make this delicious cake for my family!

Persimmon cake layered with whipped cream- Sugarless! Flourless! Delicious!

SUGARLESS, FLOURLESS PERSIMMON BREAKFAST CAKE

layered with whipped cream

This delightful and healthy cake can be served warm with whipped cream on the side, or cooled with fresh whipped cream filling! 

Mmm...You haven't tasted Autumn 'til you've tried this amazing cake!

I had it for breakfast on my birthday this year.

Ingredients for cake:

1 ½ cups of ripe persimmon puree (I use native wild persimmons which are abundant here in MO. Important: persimmons must be quite soft and sweet)
7 eggs
¾ to 1 cup of pitted dates, packed (about 18-24 deglet dates)
2/3 cups of full fat coconut milk or 2/3 cup cream or full fat milk!
1/3 cup of coconut oil (you can substitute butter or mix both as I do)
1/3 cup of coconut flour (I grind my unsweetened desiccated coconut quite fine and use that!)
1/3 to ½ cup of raisins 
1 tbsp of orange zest
2 1/2 tsp of ground cinnamon
2 tsp of vanilla extract
1 tsp of baking soda
½ tsp of nutmeg
½ tsp of salt
pinch of ground cloves 

For serving: 
2 oranges1⁄2 tsp. cream of tartar (or 1 tsp. arrowroot powder)1 pint (2 cups) icy-cold heavy or whipping cream2 tsp. pure vanilla extract

To make the cake:

• Preheat oven to 325 degrees Fahrenheit
• Make sure that the persimmons are ripe and soft. You can always test by tasting one. If they are unripe, your mouth will pucker up. If you are using native persimmons, thede-seeding step may take some time. But I assure you this cake is worth it! This site has an excellent process for de-seeding persimmons. If you are low on persimmons or are Scottish, you may want to painstakingly pull the pulp off of every seed, as I do! This can be done with a fine knife and results in much more pulp. Experiment! And don't worry if you get messy. :) 

• 

  Persimmon puree from de-seeded Missouri persimmons

• Using a blender or food processor, blend the dates with the eggs, milk and coconut oil (or butter) until the dates are completely ground. OR grind the dates and then beat in your mixer with eggs, milk and oil. 
  
• Add the rest of the ingredients and blend a couple more seconds or until well mixed. Finally, mix in the raisins by hand. 
• Grease and line (I use parchment or wax paper; whatever we have on hand!) a 8”x8” baking dish OR a 9-inch springform pan (see picture below) and pour the batter in it.
• Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry  
• Shut the oven off, but leave the pudding inside for an additional 30 minutes with the door closed, this will help it set and dry some more, without burning it.
• 
• Remove from oven, wait for it to cool and carefully remove from pan. Serve immediately with whipped cream on the side, or assemble into a layer cake with whipped cream layer as I have done.
  
• To assemble:
• Carefully take cooled cake and slice in half horizontally. This can be tricky since the cake is moist, but don't worry if it breaks. The cake pictured to the right did, and you can't tell! 
• Place bottom layer on a serving plate. 
• Spread 3/4 of the whipped cream (see below) on this layer
• Top with top half of cake. 
• Arrange orange slices around the edge and fill center with remainder of whipped cream!
• The Whipped Cream:
• • 3 Tbs. confectioners' sugar
  • 1⁄2 tsp. cream of tartar
  • 1 pint (2 cups) icy-cold heavy or whipping cream
  • 2 tsp. pure vanilla extract
  • 1. Chill the bowl and mixer beaters (this is very important if your kitchen is warm). 
  • 2. Mix the sugar and cream of tartar together. 3.Whip the cream in a medium bowl with an electric mixer on high just until it begins to thicken. 
  • 4. With the mixer running, add the sugar mixture, then the vanilla, and continue beating until the cream stands up in peaks that are stiff but still soft enough to flow. Don't over beat at this stage or the cream will curdle. 
  • 5.For best results, use immediately or refrigerate and use within 30 minutes.
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• 
  

Pecan Pie with chocolate recipe...using honey instead of corn syrup!

The best pecan pie...we used this for a Fall birthday, but will most certainly make it again for Thanksgiving!

Autumn-delight Pecan Pie with chocolate....

and no corn syrup!

Looking for the perfect Thanksgiving pie?

 Love the traditional pecan pie but feel bad about the corn syrup? Try this delicious version which uses honey yet just like the real thing (if not better)!

 Autumn-delight Pecan Pie with honey

Ingredients:
1/4  cup sugar
3 Tablespoons all-purpose flour
3 eggs, lightly beaten
1 cup honey, heated for easier mixing
1/3 cup butter, melted
1 tsp. Pure Vanilla extract
1/4 tsp. salt
1 cup chopped pecans
1 slightly baked pastry shell (9 inches)- see below for recipe
1/2 cup pecan halves (optional)
1 cup semi-sweet (or darker!) chocolate, chopped
or 1 cup chocolate chips

Directions:

1. 1. Prepare pastry shell by pre-baking slightly (see recipe below). Sprinkle chocolate pieces or chips over the bottom of shell. Set aside.
2. 2. In a mixing bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla and salt. Add chopped pecans and mix well.
3. 3.  Pour into pastry shell. Arrange pecan halves around edge and center of pie.
   4. Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Serve cool or slightly warmed with fresh whipped cream or vanilla ice cream!
4.  Yield: 6-8 servings.
5. Originally published as Southern Honey-Pecan Pie in Reminisce December/January 2007, p49Updated November 2014 by Mazzou.

Williams-Sonoma  basic tart dough recipe:
(makes enough for one 9-inch pie crust)

Ingredients:

• 1 egg yolk
• 2 Tbs. very cold water
• 1 tsp. vanilla extract
• 1 1⁄4 cups unbleached all-purpose flour
• 1/4 cup sugar
• 1⁄4 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into
    1⁄4-inch cubes
• Directions:
  In a small bowl, stir together the egg yolk, water and vanilla; set aside.-To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.-To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick.  (I did thicker and since this is such a flaky dough, it worked perfectly) Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

Make-Ahead Tip: The tart dough may be made ahead and frozen for up to 1 month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).