Category Archives: Dessert

Healthy Pumpkin Truffles

I was asked to make so fun halloween treats for a show but wanted to come up with something that was a little bit on the healthy side. These little no bake morsels are easy to do and fun to eat.

Ingredients –

3/4 Cup Gluten Free Instant Oat Meal

1/2 Cup Coconut Flour

1/2 Cup Pumpkin

1 tsp Vanilla

1 tsp Baking Powder

1/4 Cup Mini Chocolate Chips

2 Tbs Honey

1/4 Cup Sugar

2 tsp Cinnamon

1 Cup White Chocolate Chips (Optional)

Start my mixing oatmeal, coconut flour, baking powder, cinnamon and sugar together. Then add pumpkin, vanilla, mim chocolate chips and honey. Mix and cool in refrigerator for an hour. Then roll into one inch balls. And either serve as is or dip into melted white chocolate and chill to harden. Enjoy!

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Halo Halo

As I continue to discover new gluten free recipes its important to talk about one of my favorites. Halo Halo is like a Philapino ice cream Sunday. After a recent trip to San Francisco I had a hands on cooking demonstrations on how to make some of the best Philapino recipes from Aunt Bing. Halo Halo is to good to be true and is something I always look forward too. Feel free to be creative with this one.

Ingredients: (this is a recipe to assemble a single serving)

1 Cup Snow Ice – either ice blended or run in a snow cone maker
1/3 Cup Sweet Beans- the best is to buy type if dessert beans at an Asian market. If that not available the you can slowly rehydrate beans in a sugar water solution.
1/3 Cup Jelly Cubes- This is another item easily found at an Asian market. Or make using a basic jell-o mix with half the water and set in a shallow baking pan . Once set, cut into cubes.
1/2 Cup Ube or Jack Fruit Ice Cream- this can be substituted for mango ice cream if needed.
4 Tbs Condensed Milk
2 Tbs Rice Cereal

Start by finding a fun clear glass. Place ice on bottom for the first layer. Next, place beans and cubes of jell-o as second layer. Then pour condensed milk on top. Top ice layer with scoop of ice cream. Finally sprinkle with rice cereal for a touch of crunch. Serve immediately and enjoy!!!!

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Apple Cider Freeze

Fall is my favorite season of the year. I love the weather, the foods, apple picking, the colors of the trees. Every year Jay and I make it a point to have one full day doing fall fun things. This year we went to a scarecrow festival, wineries and apple picking!! With the ten pounds of apples and the gallon of cider we returned with be prepared for a lot of apple related recipes. Since the weather is still warm I came up with this one. A super easy treat the whole family will love.

Ingredients:

2 Cups Apple Cider

All you need to do is toss cold apple cider into your ice cream maker and run for about 10-15 minutes.

If your don’t have an ice cream maker then freeze the cider in ice cube trays. Place frozen cups in a blender and blend until they form a snow.

Optional – For adult, pour over 1 oz of rum to slush for a festive cocktail. IMG_2887

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Choclate Dipped Bacon

I am always looking for creative after dinner treats that are gluten free and anything different then the norm. After a meat day feast I have with my friends I wanted something that everyone would enjoy. I figured you can never go wrong with bacon or chocolate so I just put it together. It was a huge hit!!!

Ingredients:

1 Pack of Bacon

1 Cup of Godiva Chocolate Semi-Sweet

1/2 Tbs Rock Salt

1 Tbs Brown Sugar

Start by backing cutting all the bacon in half and placing on a foiled cooking sheet. Cook the bacon at 400 degrees for 15 minutes. Once fully cooked allow to cool on a paper towel to help absorb the grease. While cooling, melt chocolate in a microwave in 10 second increments to prevent burning. Now dip each piece in the chocolate and using a spook coat each side with a thin layer. Place on a plate covered in wax paper. Continue to dip each piece until complete leaving the end uncovered to make it easier to work with and allowing some bacon to be visible. Once complete gently sprinkle a bit of salt and sugar on each one. Put plate in fridge for at least 15 min. to harden and serve cold with or without ice cream. Bacon will keep in fridge for up to one week.

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Rum Bread

I actually created this recipe out of a fan request. Its an updated version to my walnut bread with a twist. Check out the video section and watch me make this one.

Ingredients:

2 Cups Pecan Meal

1/2 Cup Almond Flour

1 Cup Sugar

1 oz Rum

2 tsp Baking Powder

1/2 Tbs Cinnamon

1/2 tsp Salt

4 Eggs Separated

Start by mixing beating the egg whites into peaks. Place the whites aside and beat the yolks. To the yolks at the rum, continue to beat. Then add the sugar and baking powder and beat again. Incorporate the salt and cinnamon into the yolk mix. Now, add pecan meal and almond flour and mix well. Return to your egg whites and using a whisk beat one more time to insure they are full whipped. Slowly fold in the egg whites to your nut mixture until it is all well combined. Place in a greased loaf pan and bake at 350 degrees for about 30-40 minutes until golden brown.

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Guilt Free Chocolate Mousse

I am always in the hunt for a desert that is yummy and also healthy. Anything with chocolate that you can feel good about is a win for me 🙂 this can come in at under 200 calories, NO fat and full of protein. It is packed with so much good stuff you can enjoy it for breakfast too.

Ingredients:

1 Cup Berries ( I did a mix of blue berries, black berries, strawberries)
1/2 Cup Greek Yogurt Non-Fat Plain
1 tsp Vanilla
1 Tbs Honey or Splenda
1 Tbs Coco Powder unsweetened
2 Tbs Coconut Flakes topping (optional)

In a bowl mix yogurt, coco powder, honey and vanilla and put aside. Now, find a nice clear serving glass like a wine glass or small glass bowl. Layer the bottom with most of the berries leaving a few to top. Then, nicely spoon in the yogurt mix. Top with extra berries and coconut if you wish. Enjoy!!!!

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Guilt Free Cheese Cake

Since I was young I have always loved cheese cake. With all the sugar, cheese and a crust filled with gluten it has become a treat that I no longer get to enjoy. I decided to create my own that comes in at under 200 calories and with a gluten free crust.

Ingredients:

35 Crunch Master Gluten Free Gram Crackers

2 Tbs Cant Believe its not Butter

1 Tbs Brown Sugar

1 Box Jell-o Cheese Cake Pudding

1 3/4 Skim Milk

1 Tbs Caramel

Place the crackers, sugar and butter in a food processor and blend. Separate mixture into 4 small bowls, pressing it down and forming a crust in the bottom of each. Now, mix the pudding mix and milk together in a bowl, continue to mix until it firms up. Now slowly add the caramel and swirl into the pudding. Spoon pudding into each bowl and refrigerate for 1 hour.

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Orange Shebert

With the weather getting warmer I am always looking for a cold treat that is easy and fun to whip up. This recipe is fat free and filled with the good stuff. Don’t need to feel guilty about this one.

Ingredents:

1 Cup Orange Juice

1/2 Cup Skim Milk

2 Tbs Sugar

1 tsp Vanilla Extract

1/4 Water

Place everything in a container and shake well. Next, pour the liquid into the ice cream maker for about 20 minutes. Serve cold with straw and spoon and enjoy.

* If you don’t have an ice cream maker then use ice instead if water and place it all in a blender.

 

 

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S’more Bowl

I have a true love for anything with marshmallow. As a kid I would toast marshmallow’s at night in my living room on a candle or make s’mores in the microwave with my mom. Well the other night I really was craving something chocolate and gooey so I came up with this.

Ingredients:

1/4 Cup Gluten Free Rice Cereal
3 Marshmallows
1 Tbs Chocolate Chip
1/2 tsp Cinnamon
Pinch of Splenda or Sugar

Start by mixing cinnamon, sugar and cereal in a small bowl. Next, cut marshmallow into little pieces and place above cereal. Now scatter chocolate chips on top. Microwave for 40 seconds stoping about every ten seconds to avoid the marshmallow from exploding. Chocolate and marshmallow will melt together forming a layer above the cereal creating crunchy snack. Enjoy!

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Cannoli Dip

I really enjoy catering events especially when the event has a gluten free focus. I was asked to host a gf birthday and I was excited to creat some fun recipes that I knew everyone would enjoy. The best part of a cannoli is the creamy sweet filling so I decided a fun way to make this classic gf and a easy crowd pleaser was to make it into a dish for dipping.

Ingredients:

2 Cup Ricotta Cheese
8 oz Mascapon Cheese
1/2 Tbs Vanilla Extract
1 Cup Mini Chocolate Chips
1 Cup Powder Sugar
1 Pinch of Salt

Combine all the cheese, vanilla and salt in bowl and mixing together. If you have a hand food insure or blender use it to help combine ingredients well. Add cheese mix back to bowl and slowly add powder sugar slowly while mixing by hand. Mixture will begin to firm up. Last add chocolate chips and mix it all together. Place in an air tight container and refrigerate for at least 2 hours. The mix will firm up a lot more once cooled.

Serve with strawberries, gf cookies or rice cakes and gluten free lady fingers.

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