Tag Archives: dessert

Dollops of Date Heaven

If you make a menu for your guests, you should always start with what you will cook for desert, and then work your way up to the appetizer. It’s just more fun that way.

Here’s a secret: some healthy desserts are better than non healthy desserts! That’s right, I went there.

Granted, some of them are TERRIBLE. I wouldn’t serve them to a sewer rat. They can be dry, they can be tasteless, and they can be enough to throw you off healthy cooking for life.

Thank goodness some of them are delicious, full of flavour, simple and  immensely addictive.  These little date balls are rich and wonderful, but they don’t leave you with that nasty feeling you have after having had one too many pieces of buttery cake (even though I will never stop eating buttery cake, I’ll just eat a little less).

These have become one of my favourite homemade desserts, so I just had to share them with you!

Your desert consists of a sinfully delicious mixture of dark chocolate, dates, and graham crackers. Only 3 ingredients, no baking necessary, and your guests will be dying to have more than one. Sugar free, dairy free, guilt free and amazingly tasty! It’s a winner in my books.

This recipe makes 6 servings.

Here is what you need:

½ cup unseeded, chopped dried dates

½ cup dark chocolate chips (semi-sweet is fine too)

1 cup of graham cracker crumbs.

½ cup water

A pinch of cinnamon (optional)

Combine the water and date in a small pot and bring to a boil. When you see little bubbles, that means your water boiling: it is time to turn the heat down to medium heat for about 5 minutes, or until it looks like there is no more water in your mini pot.

Put your boiling hot dates in a bowl and squish them with a fork.

Add your chocolate chips and stir until the chocolate has melted.

Add the graham cracker crumbs in the bowl and mix it all together until the crumbs take the same color as the chocolate. If you want, you can now add some cinnamon.

Roll your mixture into individual balls (you should have 12 at the end of this step) and pop them in the fridge for 20 minutes.

You can now lick your fork (I know you wanted to).

These taste amazing with a glass of milk or coffee. Bon appétit and don’t forget to share them!

 

 

Peanut Butter Banana Boat

As I may have said before, bananas, chocolate and peanut butter are three of my favorite ingredients EVER.

Combined together, I can’t describe just how good they taste.

For those of you who have to live with an allergy to peanuts, I am deeply sorry. I have no idea how you survive, and I admire you for leading wonderful lives despite the tragedy in your life.

I, on the other hand, could not survive without peanut butter. It’s an addiction, I am not afraid to admit it.

It turns out that peanuts are actually really really really good for you, which makes me really really really happy!

Filled with healthy fats, antioxidants, they’re good for your heart, so long as you don’t finish the jar in one sitting (easier said than done).

The best thing to do is to buy natural peanut butter, because that means that it isn’t filled with useless ingredients that may be doing you more harm than good! The less ingredients on the label, the more your body will thank you in the long run.

This is one of the easiest desserts I have ever made.

When I feel like something sweet and salty and fruity and delicious, I make myself one of these.

For 2 servings, you will need:

1 banana

2 tbsp peanut butter

3 squares dark chocolate

First, cut your banana but not completely! We’re looking for a boat structure to our dessert.

Fill each half with one tablespoon of peanut butter.

Put your chocolate in a little cup and microwave for 30 seconds at a time until it all melts (I like to reduce the power level of my microwave to do this, to make sure my chocolate doesn’t burn).

When it is melted, pour it evenly on each banana boat.

Put in the freezer for an hour, or until it has the consistency you want.

Take out of the freezer and enjoy!

Cookie Dough Bites

I am a big fan of cookie dough, raw or cooked.

It tastes like my childhood, which is ironic because I rarely ate cookie dough as a child. Nonetheless, every time I bite into some delicious cookie dough, I think of myself as a 5 year old brunette in a pink dress and pigtails.

Call me crazy, I already do.

This little cookie dough balls, I admit, do not taste the same as regular old fashioned the way your mom makes it cookie dough, but it’s still really tasty! You can make these with any nut butter of your choice. I went for cashew butter because I hadn’t used it in a while, but I feel as though it must be delightful with peanut butter.

The recipe is ridiculously easy (if you have a food processor) and there are hundreds of variations! You could different flavoured chips, raisins, m&ms, cranberries, or even candy if you want to treat yourself to an old favourite!

Eat one or two with a glass of milk. It will make your day!

Thanks to With Peanut Butter On Top for the inspiration!

To make 20 small bites or 10 big bites, you will need:

1 cup nut butter

Cinnamon

2 tbsp maple syrup

1/4 cup flour

1/4 cup chocolate chips

Maple flakes

Combine all your ingredients in a food processor, except the chocolate chips, and turn that machine on! 

Put into a bowl and add about 3 tbsp of your chocolate chips. 

Roll the dough into 20 (or10) bites and place on a plate.

Sprinkle the maple flakes on the top.  

Melt the rest of the chocolate chips in a cup. 

Drizzle over bites.

Leave in the freezer for at least an hour if you want them to be extra cold! 

If not, enjoy them on the spot!

 

 

 

The Best Cheesecake

Biting into a piece of delicious cheesecake is the closest thing to heaven you will ever experience in your life.

My friend demanded I post this recipe as soon as possible. She even suggested I create a category called “mental health” in which this recipe would go. I quite like that idea because, whether you admit it or not, you feel mentally wonderful when you eat your favourite food! I also think that you will go crazy if you only eat healthy food the rest of your life!

Not all of my recipes on the blog will be healthy because I want the blog to represent my lifestyle. I eat healthy most of the time, but I allow myself to indulge in the treats and sweets I love when I have a craving for them. The trick is to eat everything in moderation.

But let me tell you, it’s pretty difficult to eat this cheesecake in moderation….

This is one of my staple desserts. I found the recipe in a children’s cookbook written by Williams-Sonoma  and I can’t recommend it enough! It’s pretty simple (although you have to make it the night before) and it knocks the socks off every person I know! Yes! Even those who hate cheesecake admit that it’s tasty. Friends have begged me to make it, and a few have shed tears of joy when they tasted it for the first time (they didn’t actually cry, but I know they wanted to).

For one cheesecake, you will need:

Crust

1/2 cup butter

2 cups Graham cracker crumbs

3 tbsp sugar

9 inch springform pan

Filling

4 rectangle packages (8 ounce each) of cream cheese, at room temperature

2 tbsp flour

1/4 tsp salt

1/2 cup sour cream

1 tbsp vanilla extract

3 eggs

For the crust:

Melt the butter in the microwave for about 30 seconds, or until it has melted completely (duh).

Put in a large bowl and add your graham cracker crumbs and sugar. Mix well and scrape them into your pan.

Take some saran wrap and place on top of the crumbs. This will make the spreading of the crumbs much easier. Spread them all over the bottom of the pan and 2 inches up the sides of the pan.

Refrigerate the crust.

For the filling:

Preheat oven to 300 F.

In a large bowl, use an electric mixer (or a kitchen aid mix master) to beat the cream cheese, flour, and salt. Do this until it looks fluffy.

Add sugar, sour cream, and vanilla. Beat until smooth, once again.

Add the eggs one a time, beating all the time.

Make sure to scrape down the bowl once in a while because it is inevitable that your ingredients will want to crawl out of the bowl. Don’t let them!

Take the crust out of the fridge and pour the filling in the pan.

Bake for 65 to 70 minutes.

When it looks ready, nudge the pan: if it jiggles in the middle, you’re good.

Now if your cheesecake cracked at the top, that’s pretty normal. I have yet to make a perfect looking cheesecake.

Take the cake out of the oven and let it cool completely.

Refrigerate overnight.

When it is time to serve the cheesecake, loosen the clasp of your springform pan and remove it.

Here’s a tip: if your cake is very cold, your pieces will not be pretty when you cut them. You may want to run your knife under some hot water each time you cut the cake.

Place the cake on a plate.

Decorate with strawberries or fruit coulis.

Taste.

Permission to die and go to heaven. You’re welcome.

 

Gluten Free Pouding Chomeur

Tis the season to eat maple!

March is Maple time! I love maple, I really do. I also love desserts. I therefore ADORE maple desserts!

For all you non Canadians out there, let me explain to you what the maple season entails in the province of Quebec.

Traditionally, the places in the country that have many maple trees and produce lots of maple syrup have a shack. That shack is called a sugar shack, or “cabane à sucre” in French. There, people from all around indulge in traditional Quebec food.

Eggs, ham, beans, pea soup, potatoes and bread, all of it smothered in maple syrup. The desserts include sugar pie, maple candies, and my personal favourite: pouding chomeur or “lazy man’s pudding” as anglophones have translated it to.

It is a vanilla cake that has been baked with maple syrup in it. Served with ice cream, it is heaven in a bowl.

The vanilla cake recipe was found on Allrecipes, a great website.

For all you gluten intolerants out there, now you can finally enjoy it!

For 12 people, you will need:

3/4 cup rice flour

1/3 cup tapioca

1/2 tsp salt

1 1/1 tsp baking powder

1/2 tsp baking soda

1/2 tsp flax meal

2 eggs

3/4 cup cane sugar

1/3 cup 0% plain Greek yogurt

1/2 cup milk

1 tsp vanilla extract

1 cup maple syrup

Preheat oven at 350 F.

Grease an 8 inch cake pan with butter.

Mix rice flour, tapioca, salt, baking soda, baking powder, and flax meal in a bowl.

Mix eggs, sugar and yogurt until fluffy.

Add flour mix, milk, vanilla and mix well.

Spread batter in pans.

Drizzle the cake with maple syrup.

Bake for 25 minutes, until a toothpick comes out clean and the cake springs back.

Let it cool.

Serve it with one scoop of vanilla icre cream.

OR

If you want to be truly truly healthy, take a individual container or vanilla greek yogurt. Stick a toothpick in it and put it in the freezer for at least 3 hours.

Now, try to take the yogurt out of the container (tis no easy task) and serve it with your pouding chomeur.

Try not to devour it in seconds, I dare you. Easier said than done.

Enjoy!

Chocolate Chip Cookies

No fancy title for these little guys. Sometimes, simplicity is better.

That’s how I feel about chocolate chip cookies. No matter how much you go out to restaurants or no matter how much you love to cook over the top delicious meals for your friends and family, you won’t say no to a warm chocolate chip cookie right out of the oven. With a glass of cold milk, your hand is just waiting to dunk that cookie.

It’s human nature…almost.

These cookies are completely good for you! Not too much sugar, just enough butter (because yes, your body does not some fat) and lots of flavour! You can substitute the flour for gluten free flour if you’re going gluten free.

To make 24 beautiful cookies, here is what you need :

1/2 cup cornstarch

1/2 cup flour

1/4 cup rice flour

2 tbsp flax meal

1 tsp baking powder

1/2 tsp baking soda

salt

1 egg

2/3 cup brown sugar

1/4 cup butter

1 tsp vanilla extract (or maple syrup)

1 cup chocolate chips

Preheat your oven to 350 F.

Butter a cookie sheet.

Mix the cornstarch, flours, flax meal, baking soda and salt in a bowl.

Whisk together your egg, vanilla and sugar.

Stir in into the flour mixture.

Stir in the chocolate chips.

Scoop about one tablespoon of your dough into a ball. Do that 24 times.

Bake your cookies in the centre of the oven until the edges are golden, about 15 minutes. The cooking time may vary depending on the oven).

Let cool or enjoy on the spot.