dessert – Page 4 – Well Dined

09
Jan
2014

Raw Tahini Date Salted Caramels

categories: Recipes

I’m about to get all raw food, vegan, and healthy on you. If those words make you cringe, don’t worry – these things are addictively delicious no matter what diet you follow! Let’s talk about dates – they are naturally super sweet and packed with vitamins, minerals, and fiber. They are also low calorie compared to processed sweets. In other words, they are nature’s guilt-free candy. Now let’s talk about Barhi dates. Oh. My. Gosh. These dates have a really short season and can be hard to find (I order them from here), but they are totally worth the hunt. They taste like butterscotch candy or caramel, just on their own! There is seriously a world of difference between Barhi and other dates, believe me. And in this recipe? Killer.

Now that we’ve established that you should totally use Barhi dates because they are way more delicious than any other kind, what else do you need to make these caramels? Tahini, coconut oil, cardamom, and that’s it! Blend it all up in a food processor and press into a lined pan. I had trouble getting all the coconut oil to incorporate, which didn’t make any difference taste-wise, but made them less pretty. Sprinkle liberally with sea salt and freeze until firm.

Once they are firm, cut them into little squares and that’s it! You have to keep them in the freezer so that they stay firm, but that’s not so much to ask, is it? They are rich, sweet, and complex with the flavors of caramel, tahini, cardamom, and coconut coming together, and the sea salt just takes it over the top. Good for you, delicious, fits any diet, and makes great gifts – why are you not making these yet? Get on it!

Raw Tahini Date Salted Caramels
adapted from The Kitchn
*I made double

1 cup pitted dates (Barhi highly recommended)
1/2 cup tahini
2 tbsp coconut oil (room temperature)
1/2 tsp ground cardamom (optional)
1/8 tsp fleur de sel or other finishing salt

Combine the dates, tahini, coconut oil, and cardamom in a blender or food processor. You should have a very smooth, creamy, and thick paste.

Transfer the mixture to a parchment-lined loaf pan (or another equivalent container) and use a spatula to press it down evenly. Sprinkle with salt.

Freeze until firm. Remove from the pan and cut into bite-size pieces.

Store in an airtight container in the freezer for up to a month.

One Year Ago – Glazed Figs – 2 Ways
Two Years Ago – Carnitas
Three Years Ago – Winter Soups

26
Dec
2013

Christmas 2013

categories: Uncategorized

Merry Christmas, y’all! We went on a bit of a crazy roadtrip (which I will tell you about later, because there are restaurants involved) and didn’t get back til late on the 22nd, which left us in a bit of a scramble to get ready for Christmas. We managed to get some outdoor decorations up (check out the wreath I made!), but no tree or anything indoors.

We also spent all our holiday money on travel, so no presents this year. But we did have a nice Christmas dinner (I mean, come on – how could I not, right?). Honey Baked Ham (going store bought on the main let me focus on sides); Spinach and Gruyere Strata; Sweet Potato Gratin with Caramelized Onions; and Bacon Popovers.

And a Cranberry Raisin Tart with orange zest and spices for dessert.

Oh yeah, and breakfast! Can’t forget Christmas morning sweets! I made these Cranberry Orange Rolls by Smitten Kitchen – yum! (more…)

18
Nov
2013

Chocolate Banana Pops

categories: Recipes

My friend Melissa (you know her by now as Smells Like Brownies) threw a Curious George themed birthday party for her 1 year old. She wanted to have some kind of banana snack at the party (cuz duh – monkeys) but really hates bananas, even the smell of them. So I volunteered to make something for her. These banana pops could not be easier, and they ended up being a huge success!

Start by cutting bananas (however many you want to use) in half and carefully insert popsicle sticks. Pop them into the freezer for 15 minutes.

Meanwhile, make your chocolate dip. Place chocolate chips into a microwaveable bowl – you can use either milk or dark, I prefer dark. 8 oz of chocolate will cover 2 bananas (4 halves). Next, mix in some oil or butter – this makes sure the chocolate melts evenly and that it is shiny. I used coconut oil for the health factor and because it tastes great with chocolate. The ratio is 1 tbsp oil to 8 oz chocolate. Stir to coat the chips evenly with oil, then microwave 30 seconds at a time, stirring in between, until the chocolate is just melted. Do not overcook it – once you burn chocolate, you can’t take it back.

While the chocolate is still warm, take the partially frozen bananas and dip them into the chocolate to coat. You may need to use a rubber spatula to ensure that the entire banana is coated. Allow any excess to drip off. Working quickly (the chocolate will harden quickly on the frozen banana), sprinkle with or roll in whatever toppings you want to use. I used sprinkles, walnuts, and toasted coconut. Return the bananas to the fridge for at least 30 minutes. Allow to soften for about 5 minutes at room temp, or longer in the fridge, before you serve them so that they won’t be rock hard. The banana inside should be the consistency of ice cream.

I used a 32 oz bag of chocolate chips to make 16 banana pops (from 8 bananas). These are super fun to make – I bet kids would love to get involved. And there is not a lot of sugar, depending on what kind kind of chocolate and toppings you use, making it a healthy snack/dessert. So go bananas! (more…)

06
Nov
2013

Salted Caramel Apple Hand Pies

categories: Recipes

Hand pies are so much fun. You just pick up your own personal mini-pie and munch away. No sharing! And when those flaky pies are filled with cinnamon spiced apples and gooey salted caramel, you won’t want to share.

Putting these together is pretty easy – divide up your apple mixture among the circles of dough, top with a few bits of caramel candy, sprinkle with sea salt, place another round of dough on top.

Crimp the edges with a fork to seal, but the dough is going to puff up like puff pastry so it doesn’t have to be perfect. Egg wash and coarse sugar make the crust a beautiful golden brown.

The one issue with these is that you do have to eat them warm or the caramel will re-solidify. If you don’t eat them all immediately (which, good luck with that) you will need to reheat them before serving. There is also quite a bit of dough in proportion to filling. If that is not your style, make sure to roll it out extra thin. (more…)

28
Oct
2013

Apple Oat Muffins

categories: Recipes

Let’s start the week out with something sweet, and not even that bad for you. These muffins are mostly oats, held together by a little yogurt, and studded with chunks of delicious apples. The are unbelievably moist and spiced with cinnamon. Breakfast, dessert, whatever – these are going to get gobbled up fast.

I used braeburn apples, but any good baking apple will do. Some stores have little signs that tell you which apples are good for what.

See what I mean? There is more than 2x as much oats as there is flour.

The batter is very wet, but this is a good thing. I would dice the apples smaller next time.

My husband practically inhaled these bad boys. Seriously. Go make these. Right now. I’ll wait… Did you make them? Aren’t you glad you did?

You can invite your neighbor over for muffins and hot chocolate. I bet they’d love it.

They might even take one of the muffins you give them on an adventure to the airport. Cuz who wants to eat airport food, right? (more…)

03
Oct
2013

Blueberry Cheesecake Galette

categories: Recipes

I actually made this the same day as the shrimp galette. Two galettes in one day? Girl. Get a hold of yourself. I can’t though, I have a problem.

No seriously, I have a problem. The second pie crust in that package needed a home, though! Right? Bad foodie, using store-bought. I don’t care, don’t judge me! Oh lordy, somebody please help me.

Fresh blueberries tucked inside pie crust with a smear of sweetened cream cheese – heaven (even if it springs a leak and starts bleeding purple juice) (more…)

25
Sep
2013

Melon Pops

categories: Recipes

Here’s another quick, end of Summer post for you – melon pops! Half cantaloupe, half honeydew, all yummy.

They are made with just melon pureed with a little agave (optional). The layering looks really cute, and is easy to do, but you could do whole pops of one or the other melon. Quick, easy, healthy treats – yay!

Melon Pops
Makes 10 pops

1/4 cantaloupe, cubed
1/4 honeydew, cubed
agave, to taste (optional)

Place the honeydew cubes in a blender and puree. Add agave, if using, keeping in mind that the pops will be less sweet when frozen.

Pour the honeydew mixture into an ice pop mold, being careful not to fill more than halfway. Freeze until slushy, about an hour. (Don’t be like me and let it freeze solid, preventing the layers from sticking together – doh!)

Repeat the process with the cantaloupe, being careful when adding it to the mold not to mix the layers. Insert wooden sticks and freeze until solid.

11
Sep
2013

Vegan Chocolate Coconut Cake

categories: Recipes

This recipe I found claimed to be for vegan fudge brownies. Let’s be honest – this is not a recipe for brownies. It is, however, a delicious recipe for cake – even more delicious if you use coconut oil to give it some extra flavor. Coconut oil is just the neatest product! Good for your health, good for your skin and hair, it’s even good as a supplement for dogs! It turns from solid to liquid with a very small difference in temperature. Heat or chill for just a few seconds to achieve the different states. Of course if you don’t like coconut flavor, use a neutral tasting oil and vegan spread instead. Vegan friends and chocolate lovers in general – make this right now, you won’t be sorry!

Vegan Chocolate Coconut Cake
adapted from Southern In Law
makes 9-16 small servings

For the cake:
2 cups flour
1/3 cup cocoa
1 tbsp baking powder
2/3 cup brown sugar
1/2 tsp salt
1/3 cup coconut oil, liquid form
1 3/4 cup unsweetened vanilla almond breeze

For the frosting:
6 tbsp coconut oil, solid form
6 tbsp cocoa powder
2 2/3 cup icing sugar/powdered sugar
2 tsp vanilla extract
2-4 tbsp unsweetened vanilla almond milk

Preheat oven to 355°F; grease and/or line an 8×8 cake pan.

In a large bowl mix together flour, cocoa, baking powder, sugar, and salt. Add in oil and almond milk and stir until combined.

Pour brownie batter into cake pan and bake for 25-35 minutes or until cooked through and a skewer inserted removes clean.

Cool completely on a wire rack.

Make the frosting: in a bowl combine coconut oil and cocoa powder. Gradually mix in icing sugar, vanilla, and add almond milk as needed to create your desired consistency.

Frost the cooled cake. Keep stored in the fridge in an airtight container and eat within 2 days. If you want to top it with some shredded coconut or slivered almonds, I bet that would be delicious.

07
Sep
2013

Raspberry Yogurt Ice Pops

categories: Recipes

After much Pinterest envy, I finally bought a popsicle mold (at the end of the summer, good job). Did you know that “popsicle” is actually a brand name that we in the US have adopted to describe all ice pops? I didn’t. It’s one of those weird things like calling all facial tissue “Kleenex”. Anyway the very first thing I wanted to try was a blackberry and yogurt recipe. But I was worried about the seeds, and then the store ended up not having any blackberries. So I bought raspberries instead. Plain Greek yogurt, sweetened with a little agave, and layered with muddled raspberries (clearly my layering skills need improvement) – simple, fresh, delicious. As far as sweets go, this is pretty good for you and I bet kids would love it!

Raspberry Yogurt Ice Pops
adapted from Real Simple
makes 10-12, depending on mold

1 3/4 cups plain full-fat Greek yogurt
6-8 tbsp agave nectar
3/4 pound raspberries (about 3 cups)

Whisk together the yogurt and 3 tbsp agave in a medium bowl. In a separate bowl, combine the blackberries and the remaining 3 tbsp agave and mash with a fork or potato masher until coarsely crushed. Taste the mixtures and add more agave as needed, keeping in mind that it will taste less sweet when frozen.

Layer the yogurt and blackberry mixtures (starting with the yogurt mixture, but don’t make as big a layer as I did), dividing evenly among 4oz paper cups or ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect. Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days. Remove from the freezer 10 minutes before serving to soften slightly. Or dip into warm (not hot) water to release. You can unmold all of the popsicles and store them in a plastic bag in the freezer.

16
Aug
2013

Homemade Creme Fraiche and Peaches

categories: Recipes

Everybody knows that peaches and cream go well together, so it makes sense to think that peaches would also pair perfectly with creme fraiche. I recently discovered that you can make creme friache at home with just heavy cream and buttermilk – which is way cheaper than buying it! I used the thick, creamy, and tart product in not one, not two, not three, but FOUR peach recipes. So let’s dig in!

First up is a pie that I have blogged about before, but am bringing up again because it is just so freaking good. Peaches, creme fraiche, and streusel – layered into tender, flaky pie crust. Definitely one of my favorite pies ever.

Next up we have muffins made moist with the help of creme fraiche, packed with chunks of juicy peach, and with a little kick from both fresh and candied ginger. My husband LOVED these – we went through all 24 muffins in 2 weeks!

What is better in the summer than a lovely bowl of ice cream? This peach sherbet gets it’s tart creaminess from (you guessed it!) homemade creme fraiche.

It’s pretty easy to make, too, as far as ice cream goes. You do have to cook the peaches first, and then chill them. But after that it is just blend and freeze!

Last, but not least, is a white peach and lemon thyme galette served with sweetened creme fraiche. I, foolishly, did not notice that my peaches weren’t ripe before I peeled them and had to get a bit creative, poaching them in honey, lemon thyme, and white wine in order to soften them before baking.

There are many recipes to choose from here, all of them delicious. Enjoy those peaches while they last! (more…)

Tag: dessert