Desserts Archives - Page 12 of 27

Naturally Sweetened Apple Pie Filling {and delicious ways to use it!}

With an abundance of fresh fall apples on hand from a recent apple-picking trip with the family, I thought I’d share one of my favorite ways to enjoy the bounty of the season with you and my friends over at For the Family.

This simple, yet delicious apple pie filling is naturally sweetened with pure maple syrup and just a hint of vanilla. Funny thing is, we rarely use this classic fall favorite for making pies.

Want to know some of the delicious ways we like to enjoy it? Then be sure to join me over at For the Family today where I’m sharing my special, fall-inspired “Naturally Sweetened Apple Pie Filling“ recipe and lots of fun ways to use it!

Happy Fall Blessings, Kelly

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Hot Apple Crisp (GF)

Lemon Berry Tart (GF)

Double Chocolate Cream Pie {DF, GF}

No Bake Mini-Cheesecakes (GF)

By Kelly · 8 Comments

We love to entertain in the summer, so I’m always looking for easy, healthy recipes that can be made ahead of time. That way, I can enjoy spending more time with my guests and less time in the kitchen.

The warm weather of summer lends itself to a light, refreshing no-bake dessert . So I decided to rework my favorite no-bake cheesecake recipe to create these beautiful single-serving treats perfect for summer entertaining (recipe below).

These scrumptious little grain-free mini-cheesecakes are so creamy and lemony with just the right balance of sweetness. Made from wholesome real food ingredients rich in probiotics, these little gems are not only delicious, they’re nutritious too!

Another wonderful thing about this easy-to-make recipe is there’s something for everyone, since you can provide a nice little assortment using a variety of your favorite fresh fruit toppings. Or simply top them with an additional sprinkle of grated lemon zest for an extra punch of tart goodness.

No Bake Mini-Cheesecakes (GF)

Yield: 12 mini-cheesecakes

Ingredients

Nutty Crust

1 cup walnut baking pieces
12 whole pitted organic medjjool dates
2 tsp coconut oil (or butter, softened)

Cheesecake Filling

8 oz. organic plain (or cultured) cream cheese, room temp
1/3 cup pure raw honey
2 tbsp fresh squeezed lemon juice (about 1 lemon)
2 tsp fresh grated lemon zest (about 1 lemon)
1 cup plain organic whole milk Greek yogurt

Fresh Berry Topping

2 1/2 cups of your favorite assorted fresh organic berries

Instructions

Nutty Crust

Combine walnut pieces, pitted and halved dates and coconut oil in a food processor and process until very finely chopped. (The mixture will resemble a graham cracker style crust.)
Line a 12-cup muffin tin with paper liners. Using your fingers, press the nut mixture into the bottom of each paper muffin liner. (Use about 1 heaping tablespoon per muffin cup.)

Cheesecake Filling

Carefully wipe out the food processor container and blade with a clean paper towel (or dish towel). Then add the cream cheese, honey, lemon juice and lemon zest to the clean container and process until well combined.
Add the whole milk Greek yogurt and process until smooth and creamy.
Divide filling evenly among the 12 muffin cups. Use your finger to even out the top of each muffin cup to ensure the filling is evenly distributed within each cup.
Place the muffin tin in the freezer for at least two hours until frozen solid.

Fresh Berry Topping

When ready to serve, remove the muffin tin from the freezer. Then remove the mini-cheesecakes one at a time from the muffin tin and gently peel off the paper liners. (Or you can place the frozen solid mini-cheesecakes – liners left on – into an airtight container and just take out what you need and keep the rest frozen for future use.)
Place the paperless mini-cheesecakes on a serving platter and allow them to sit on the counter about 20 minutes before serving.
While waiting for them to thaw a bit, arrange your favorite fresh berries in a pleasing pattern across the top of each mini-cheesecake.
Then serve and enjoy the accolades! These lemony little cheesecakes are AMAZING!

https://thenourishinghome.com/2013/08/no-bake-mini-cheesecakes/

Here’s to a cool and refreshing summer! With blessings, Kelly

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Happy-Happy Grain Free Ice Cream Cake (GF, DF option)

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Tips for Making Healthy Homemade Frozen Pops {Plus, Free Healthy Pops eBook!}

Double Chocolate Chip Cookies (GF)

By Kelly · 6 Comments

Every kid wants a cookie in his lunchbox – and let’s face it, so do most of us adults too! That’s why, I enjoy creating healthier treats that taste great without compromising good nutrition.

With back-to-school just around the corner, I thought it would be a great time to share this new-found favorite with you and your kiddos. These oh-so-chocolately cookies are a simple variation of my ever-popular Almond Flour Chocolate Chip Cookies recipe.

Super convenient – they can be frozen and placed directly into your child’s lunchbox for a quick and easy lunchbox treat that keeps both of you smiling!

For more kid-friendly lunch box ideas, be sure to check out “Back-to-School Lunchbox Ideas & Healthy Snacks.”

Double Chocolate Chip Cookies (GF)

Yield: 1 1/2 dozen cookies

Ingredients

1/4 cup butter, softened
2 tbsp coconut oil
1/2 cup rapadura (or coconut sugar)
1/4 cup unsweetened fair trade cacao powder
1 tsp pure vanilla extract
1 large egg
1/4 tsp baking soda
1/4 scant tsp sea salt
1 1/2 cups blanched almond flour
3/4 cup fair trade chocolate chips (65% cacao or higher)
1/2 cup crispy walnut pieces (optional)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Using a stand mixer or hand mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting).
Next, add the cocoa powder, vanilla and egg, mixing until well incorporated.
Mix in the baking soda and salt. Then, slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended.
Using a spoon, fold in the chocolate chips and walnuts, if using.
Drop dough by rounded tablespoonfuls about three-inches apart on the parchment paper-lined baking sheet. (For thinner, flatter cookies, use your fingers or palm of your hand to flatten the dough balls just a bit.)
Bake approximately 9-10 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.

Notes

Time-Saving Tip: For quick, healthy lunchbox treats, freeze the cookies right on the baking sheet and then transfer frozen cookies to a freezer-safe container. Then you can easily take out what you need and place directly into your child’s lunchbox – no need to thaw.

https://thenourishinghome.com/2013/08/double-chocolate-chip-cookies-gf/

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Looking for more scrumptious almond flour cookie recipes?
Here are a few top reader favorites…
• Super Cinnamony Snickerdoodles(GF)
• No-Sugar “Sugar” Cookie Cut-Outs(GF)
• Simple & Delicious Thumbprint Cookies(GF)

Happy Summer! Joyfully Serving HIM, Kelly

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