Tag: desserts

Special Birthday Cookies

Melissa King 27 Comments

On the 24th, my daughter Meadow turned 4.  She goes to pre-school and they celebrate birthdays.  So I made some special birthday chocolate chip cookies to take to her class. Let me say that there is some processed sugar in these.  Not much, but I bent my normal rules because it was her birthday treat.  I do allow my children to have treats once and a while, and a birthday is an occasion where a healthy chocolate chip cookie recipe that bends the rules a little is in order.

Birthday Cookies watermark

This healthy chocolate chip cookie recipe would be a great transition for those looking to eat healthier versions of sweets.  It’s sweeter than I normally would make, but if you are used to super sweet cookie recipes, this one is a great stepping stone.  Everyone loved them.  They are also gluten free and nut free!

Special Birthday Cookies

Special Birthday Cookies

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Prep Time 10 min Cook Time 15 min Serves 19 cookies     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet in another.
  4. Add wet to dry and mix until everything is combined.
  5. Drop cookies on lined baking sheets and bake for about 13-15 minutes.
  6. I got 19 cookies out of my batch. Enjoy!

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Grain Free Pumpkin Tart

Melissa King 46 Comments

I love pumpkin pie.  One of my very first recipes on this blog was for a pumpkin pie that called for tofu.  This year, I wanted to create a soy free pumpkin pie.  This was my first experiment and it went well.  This isn’t exactly a pie, but it’s delish and grain free.  I still have plans for a gluten free and vegan pumpkin pie in the future too, but this pumpkin pie tart is a contender for anyone looking for a pumpkin pie dish who is also in the mood for the creaminess and richness of a tart.

Pumpkin Tart FG sharp watermark

My daughter Meadow, who claims to dislike all things pumpkin, ate this.  In fact, both my girls enjoyed it.  If you are not a fan of coconut milk, please understand that you cannot taste the coconut in this recipe.  The pumpkin and warm spices totally cover it up!  Kind of like in my Pumpkin Ice Cream.

Grain Free Pumpkin Tart

Grain Free Pumpkin Tart

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Prep Time 30 min Cook Time 30 min

Ingredients

    For the crust

    For the filling

    Instructions

      For the crust

      1. In a food processor , combine all the crust ingredients except the dates and pulse into a course ground consistency.
      2. Then add in the dates and pulse until a dough starts to form. You may need to add a tiny bit of water, but I did not.
      3. Once the dough is formed, press it into a greased tart pan . Stick in the fridge to firm up.

      For the filling

      1. The night before you make this, place your can of coconut milk in the fridge.
      2. In the food processor , combine all the ingredients for the filling except the coconut cream. Mix well.
      3. Open your chilled can of coconut milk and scoop out the white solid part.
      4. Discard the water leftover, or save it for smoothies.
      5. Spoon out 1/2 cup and put in the mixer bowl.
      6. Whip the cream in a mixer to get some air in it.
      7. Once it looks more like whipped cream, slowly add in the pumpkin mixture by folding it in.
      8. Do not mix the two together. Just keep folding the pumpkin mixture in until all are combined.
      9. Spread the mixture into your tart shell and chill in the fridge for at least 30 minutes.

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      Recipe Notes

      You can save the leftover coconut cream from the can, for topping the tart if you wish. This should last at least 5 days in the fridge. Enjoy!

      Pumpkin Spiced Ice Cream

      Melissa King 95 Comments

      Oh yes.  Pumpkin Spiced Ice Cream.  You knew the pumpkin recipes would be coming!    Since it’s still kind of warm here in Texas, I thought I would start off with a cool pumpkin treat: pumpkin spiced ice cream. This pumpkin spiced ice cream is quite good, easy to make, and easy to store.

      pumpkin ice cream watermark

      Much to my surprise, my kids loved this.  They couldn’t stop eating it!  Even my daughter Meadow, who claims to hate pumpkin, ate this up.  If you don’t have an ice cream machine, you can make this recipe into popsicles using these molds.  For those of you wondering if this tastes like coconut, I can tell you that it doesn’t!  Since there are so many spices in here, that drowns out most of the coconut flavor you would normally get.

      Pumpkin Spiced Ice Cream

      Pumpkin Spiced Ice Cream

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      Prep Time 20 min Serves 4 servings     adjust servings

      Ingredients

      Instructions

      1. Throw all ingredients in a blender and blend for 1-2 minutes.
      2. Pour contents into an ice cream machine and turn on.
      3. Should take about 15-20 minutes.
      4. Remove and serve.

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      Recipe Notes

      The ice cream will have a soft serve consistency. If you like a harder ice cream, put it in the freezer for an hour to firm up. If you don’t have an ice cream machine , you can make popsicles using these molds . The recipe makes about 4 servings. Enjoy!

      Pumpkin ice cream

      Chocolate Peppermint Bites

      Melissa King 79 Comments

      My husband was a huge fan of junior mints.  They are kind of off limits now that he is vegan and eats no processed foods.  So I decided to try and make a minty treat he could enjoy. Chocolate peppermint bites.  These Chocolate Peppermint Bites came out great, and you can think of them like a a homemade junior mint recipe!

      chocolate peppermint bites watermark 2

      I think he was pretty pleased with the way these turned out.  They are so easy to make too.  Just a few minutes to throw together and then some time to chill in the fridge.  I rolled mine into big balls, but you can do bite sized ones as well.  These would be a perfect dessert for holiday parties too!

      Chocolate Peppermint Bites

      Chocolate Peppermint Bites

      Chocolate Peppermint Bites

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      Serves 12 large peppermint balls     adjust servings

      The perfect treat for holiday parties!

      Ingredients

        For the balls

        For the chocolate coating

        Instructions

        1. In the food processor , mix the shredded coconut and the dates.
        2. Once they are blended, add in the peppermint extract and milk.
        3. Carefully roll the mixture into balls. It will be loose and feel like it doesn’t want to stick together, but trust me, it will firm up in the fridge.
        4. Set the balls into a small baking sheet covered with parchment paper .
        5. Put the balls in the fridge to chill. I waited about 30 minutes.
        6. While the balls are chilling, make the chocolate mixture.
        7. Heat all the chocolate ingredients in a saucepan , and stir until smooth.
        8. Using two forks, roll each ball in the chocolate mixture and set back on the baking sheet .
        9. Once done with all the balls, place them back in the fridge to set up.

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        Recipe Notes

        I got about 12 large balls out of my batch. You can store them in the fridge or freezer. Enjoy!

        Watermelon Mint Popsicles

        Melissa King 157 Comments

        When I think of summer, one of the first things that comes to mind is watermelon.  How awesome is a fresh slice of watermelon, right?  It reminds me of being a kid again.  I have already done a watermelon punch , so why not do some popsicles too!  These watermelon mint popsicle are perfect for a refreshing treat on a hot summer day. And who doesn’t like a good watermelon popsicle recipe?

        Watermelon Popsicles watermark

        My kids are loving these popsicle molds by Tovolo.  One of the things I like best about the molds, is the drip catch.  Perfect for my kids, who tend to eat these slowly.  Do you have them too?  If not, you should get some.

        Watermelon Mint Popsicles

        Watermelon Mint Popsicles and a Giveaway!

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        Prep Time 5 min Serves 6 popsicles     adjust servings

        Ingredients

        • 4 cups watermelon
        • 10 mint leaves

        Instructions

        1. Blend both ingredients in a blender for about 90 seconds.
        2. Pour into popsicle molds . They should be ready to eat in about 4 hours. Enjoy!

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        Grain Free Sugar Cookies

        Melissa King 22 Comments

        Did someone say sugar cookies? I love sugar cookies. I have also been inspired to do some grain free baking lately, so a grain free sugar free cookie just seemed to make sense.  I have already tried doing some grain free baking with my Grain Free Blondies and my Grain Free Blueberry Tart.  I hadn’t really used any coconut flour though.  So today at Whole Foods, I bought some.  I was so excited to use it that I baked these sugar cookies this afternoon.

        grain free sugar cookies watermark

        I knew they were good as soon as I saw my daughter lick the beater clean.  If you are new to baking with coconut flour, there are some things you need to know.  Coconut flour absorbs a lot of moisture so it’s good to add an egg for every 1/4 cup coconut flour.  I used flax egg replacements in this recipe.  I was a little worried because I have heard that if you use more than 2 flax eggs, it messes up the recipe, but I used 3 and this came out great.

        Grain Free Sugar Cookies

        Grain Free Sugar Cookies

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        Prep Time 10 min Cook Time 15 min Serves 15 cookies     adjust servings

        Ingredients

        Instructions

        1. Preheat oven to 350.
        2. Mix all the dry ingredients in one bowl .
        3. Mix all wet in another.
        4. Add wet to dry and mix.
        5. Roll dough into balls.
        6. Place them on a lined baking sheet , and then flatten each ball with your palm.
        7. Bake for about 12-15 minutes.

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        Recipe Notes

        Enjoy!