Desserts

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Chocolate Almond Butter Keto Cup

Chocolate Almond Butter Keto Fat Bomb

Vegan, Gluten Free

Happily serves 12

Almond butter almonds Food and drink

ALL ORGANIC INGREDIENTS

Chocolate

2 TBSP Coconut Oil

4 TBSP  Almond butter

4 TBSP Cacao Powder

1/4 tsp Vanilla

1/4 tsp Stevia

Chocolate layer

Combine all the ingredients

Stir until smooth.

Fill mini muffin cups halfway. 

Freeze for 10 minutes.

 

Almond Butter 

2 TBSP Coconut Oil

4 TBSP Almond butter

1/4 tsp Vanilla extract

1/4 tsp Stevia extract

Almond Butter Layer

Combine all ingredients from Almond butter layer. 

Stir until smooth.

Fill mini muffin cups the rest of the way.

Freeze until firm.

Dirt Cups… Avocado Cacao Mousse w/fresh mint

Dirt Cups (Avocado Mousse)

Vegan, Gluten free

Happily serves 2

 Drinks

ALL ORGANIC INGREDIENTS

1 Avocado

1/4 Cup Raw Cacao Powder

1/4 Cup Coconut milk (can sub almond or hemp milk)

1 tsp vanilla

1 TBSP Monk fruit

Optional:

Top with crushed Cookie if you are going to a kids party (adults are ok with the fresh mint sp

 

Add fresh mint leaves and top with mint

Add ingredients to the food processor.

Add more milk if you want it thinner.

Chill and enjoy.  You can put it in the freezer for a frosty type treat

Peanut Butter Collagen Energy Bites

Gluten Free

Happily serves 18

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ALL ORGANIC INGREDIENTS 

16 oz jar Peanut Butter

1 Egg 

3/4 Cup Coconut Brown Sugar

1 Scoop Collagen Powder

Mix all ingredients together and roll into balls and place in mini muffin tin.

Bake 8 minutes at 350

(Can substitute an egg replacer and eat raw if desired)

COLLAGEN AND MONK FRUIT LINKS

Chocolate Hazelnut Cookies

Dairy Free, Gluten Free

Happily Serves 18

ALL ORGANIC INGREDIENTS 

1 Jar Hazelnut butter (Nutiva Brand)

1/2 Cup Monk Fruit

1 Gelatin Egg Replacer 

Optional: 

1 Scoop Collagen 

Top with Macadamia nut

Mix together and Roll into balls.  

Press into Mini muffin tin. 

You can eat these Raw or bake for 8 mins on 350.

If you are using an egg replacer:

Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.  

Cherry Cream Cheese Dip

Vegan, Gluten Free

Happily Serves 4-6

ALL ORGANIC INGREDIENTS 

2 Cups Cherries (not maraschino) 

1 Cup Butter Beans

2 TBSP Sunflower Oil (can Sub Coconut oil)

3 TBSP Lemon Juice 

8 oz Almond Cream Cheese

1 tsp Cinnamon 

1-2 tsp Sea Salt

1/4-1/2 Cup Monk Fruit 

Optional:

You can add Cherry Extract if you desire a stronger cherry flavor.

Rinse beans well if you are not soaking them yourself.

Add all ingredients to food processor and blend well.

I used dairy free cream cheese, Almond cream cheese.

I used Frozen Cherries, defrosted before using.  I used the juice as well. 

1/2 Cup is a serving.  Best if eaten for Breakfast!

Chocolate Peanut Butter Breakfast Hummus

ALL ORGANIC INGREDIENTS 

1 Cup Butter Beans

1/2 Cup Full Fat Coconut Milk

1 tsp Cinnamon 

1 tsp Sea Salt

1/2 Cup Chocolate Peanut Butter

1/4 Cup Monk Fruit (or Stevia)

Rinse and drain Butter beans if you aren’t cooking them yourself.  

Soak with 1 TBSP salt for 12-24 Hours.  Change water after 12 hours, continue soaking.  Rinse and drain.  Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.

Drain off about 80% of water.

Add all ingredients to Food Processor and blend well.  

You can add more Coconut Milk if you want a thinner consistency. 

*Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored

Chocolate Chai Seed Pudding

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Vegan, Gluten Free

Happily serves 1

ALL ORGANIC INGREDIENTS 

1 Cup unsweetened Vanilla Almond or Coconut Milk

1 TBSP Raw Cacao

1 tsp Maple Extract

1 TBSP Monk Fruit or stevia

2 TBSP Chia Seeds

Optional: Top with Mint leaves just before serving

Add all ingredients to a mason jar, let chill (gel) isn’t he fridge overnight preferably.  

Pumpkin Roll…pure heaven rolled up, sure to put a smile on your face and a song in your tummy!

Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.

#madewithlove

Hospitality Recreation Lynsey Lee

Lynsey Lee’s Pumpkin Roll

CAKE

1/4 Cup Powdered Sugar (to sprinkle on towel)

3/4 Cup all-purpose flour

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Cinnamon

1/2 tsp Ground cloves

1/4 tsp Sea Salt

3 Eggs

1 Cup Sugar

2/3 Cup Pumpkin  

FOR CAKE:

PREHEAT oven to 375°

Grease 15 x 10-inch pan; line with wax paper. 

Grease and flour paper. 

Sprinkle a thin, cotton kitchen towel with powdered sugar. 

COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

Beat in 2/3 Cup pumpkin. 

Stir in flour mixture. 

Spread evenly into prepared pan. 

BAKE for 13-15 minutes or until top of cake springs back when touched. 

(If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. 

Carefully peel off paper. 

Roll up cake and towel together, starting with narrow end. 

Cool on wire rack. 

FILLING

8 oz Cream Cheese, room temp

1 Cup powdered sugar

6 TBSP Butter, room temp 

1 tsp Vanilla extract

Powdered sugar to dust on finished roll 

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

Carefully unroll cake. 

Spread cream cheese mixture over cake. 

Re-roll cake. 

Wrap in plastic wrap and refrigerate at least one hour. 

Sprinkle with powdered sugar before serving, if desired. 

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Butter Cookies. Updated to be allergy free…dairy free…gluten free.

Jodi’s Butter Cookies

(Adapted from Lynsey Lee)

So, here is the “Jodi” version of my family favorite butter cookie.  My sister says its the butter, not sugar cookies.  Whatever it is, it is one of my fondest recipes from my mom.  I swear you can taste the love she put in it.  She was in the kitchen for days…I didn’t understand it all, but now I do.  I love bringing smiles to my family and friends faces, makes my heart sing!

#madewithlove

ALL ORGANIC INGREDIENTS 

Gluten free, Dairy free

Happily makes 24 cookies

Cookie Batter:

1 Cup Butter or Coconut Cream

2/3 Cup Monk Fruit

1 TBSP Gelatin

2 1/2 Cups Gluten free flour (I used Quinoa Flour)

1/2 Sea salt

1 tsp Vanilla 

Frosting:

2 Cups Powdered Sugar

1 tsp Vanilla 

2 TBSP Butter

About 1/4 cup Almond or coconut Milk

 

Cream butter and sugar together.

Beat in gelatin. 

Combine Flour, Sea salt, vanilla.

Mix all ingredients together and chill dough. 

Keep half the dough in the fridge, work with half the dough at a time.

Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

 

To make the Frosting:

Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

Slowly add milk until desired thickness for spreading and decorating. 

Cooking Tips:

Don’t check before 8 minutes, don’t wait for the cookie to Brown.

Completely Cool before frosting.

Frost and then it’s best eaten frozen.

 

Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

Enjoy…peace be with you!  🕊

 

Lynsey’s Butter Cookies

Cream together 1 Cup Butter, 2/3 Cup Sugar

Beat in 1 egg.

Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

Mix all together and chill dough. 

Keep half the dough in the fridge, work with half the dough at a time.

Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

Cooking Tips:

Don’t check before 8 minutes, don’t wait for the cookie to Brown.

Completely Cool before frosting.

Frost and then it’s best eaten frozen.

Frosting:

2 Cups Powdered Sugar

1 tsp Vanilla 

2 TBSP Butter

About 1/4 cup Milk

Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

Slowly add milk until desired thickness for spreading and decorating.