I don’t bake much but when I do I try to come up with recipes that are very easy. No need to buy tons of gluten free flours and other expensive ingredients. This recipe is a wonderful chocolate hazelnut cookie with no flour. I made them for a party and it was a hit!
1 Cup Nutella
1 Cup Sugar
1 tsp Baking Soda
1 Pinch Salt
1 tsp Vanilla
Start by mixing Nutella, egg and sugar together. Add baking soda, salt and vanilla. Now roll the dough into about 1 inch balls. Place on 2-3 foiled cookie sheet. Make sure each cookie if far apart because they will spread out large. Bake for 11 minutes, remove and let cool. Cookie’s will harden as they cool. Enjoy!
I love ice cream. I can eat simple vanilla ice cream all day. To kick it up a notch and make ice cream a bit more special I have come up with a great sauce to top your next bowl with. Using balsamic vinegar with dessert leaves everyone curious what they are tasting. Something about the sweet, sour acidic flavor matches very well with sweet cream desserts.
1/2 Pound Fresh Strawberry Sliced
2 Tbs Sugar
1 oz Red Wine
2 tsp Good Balsamic
Add strawberries to pot along with sugar. Turn the heat on low and stir. Add wine and balsamic. Cook on low continuing to stir. Your looking for the berries to get soft and the liquid to reduce and thicken. Remove from heat and cool. Top ice cream or cheese cake with sauce. Enjoy!
Every Valentines Day Jay always surprises me with a wonderful well planned meal. Always multiple courses, exotic, unique and excellent. This year the theme was Mexican and Philippino fusion. He nailed it and the whole meal was amazing. For dessert he made this very special philppino chocolate pudding and it blew me away. In the states we have very few rice based treats but in other cultures rice can be used in many sweet options.
3/4 Cup Dry Sweet Rice
2 Cups Water
2 Tbs Brown Sugar
1/2 Evaporated Milk
6 oz Bitter Sweet Chocolate
Start by placing rice and water in slow cooker. Allow it to cook for 5 minutes and then stir in sugar. Cook until rice machine says its complete and rice is thick, sticky and not watery. When rice is done remove from rice cooker and give it about 10 minutes in fridge to cool. In four small bowls place equal parts of the evaporated milk. It should be about 2 Tbs in four separate glasses. Add equal amounts of cool rice to each bowl and place in fridge.
Now to make topping. Stat by chopping up the chocolate into small pieces and placing in box. Add water and heat. Heat over medium hight heat mixing slowly until chocolate is melted and thick sauce is formed. Pour sauce over rice and cool the whole thing for at least an hour in fridge. Serve Cold.
My love for carrots with never end, I have been addicted since I was little. I make juice, bread, cake and even pasta with them. I have even been told that I have turned slightly orange form the large amount of carrots I can eat in a week. I was introduced to this desert at a great Indian wedding. Its could be compared to a carrot pudding.
2 lbs Carrots
2 Tbsp oil of any kind
2 Tbsp light butter (earth balance if vegan)
1 tsp salt
1 Tbsp honey
1/4 cup Splenda
1/3 cup brown sugar
1 tsp Cinnamon
1/2 cup yellow raisin
4 Tbsp walnut meal or any crushed nuts you have around
1/2 Tbsp corn starch
The first step is to grate carrots fine. This can be done with a hand grater or simply in a food processor. Place carrots in pan with oil and sauté on low until carrots begin to become translucent. Adding the butter a few minutes into cooking. It’s important to watch them and not to let the carrots brown. Next, add the almond milk, sugar, cinnamon, cardamom, corn starch and salt. Allow the mixture to simmer low for at least 30 minutes string occasionally. The mixture will begin very liquid but the goal is to have it reach a rice pudding like consistency. After 30 minutes add half the walnut meal, all the raisins and continue to cook for about 10 more minutes or until desired consistency is reached. When complete, allow to cool and serve with remaining walnut meal.
This is a good one. I have been trying hard to come up with a good cake / bread recipe that had no flour. This one works great and seemed to work out like magic. I must warn you that this recipe takes a lot of love and a lot of whipping.
1 1/2 cups walnut flour
4 eggs (whites and yokes separated)
1 cups sugar ( you could use less or use a smaller amount of Splenda)
2 tsp baking powder
The first step is whisk egg yokes until light and fluffy. Slowly add sugar to yokes and continue to whip. Next, whisk egg whites until it forms big peaks. Then, go back to the yokes and add walnut meal slowly. Mix well and slowly add egg whites. Add baking powder and cinnamon. Whisk batter carefully and try to maintain a light fluffy batter. Pour into a well oiled loaf pan and bake at 350 degrees for about 40 minutes. Make sure cake is brown and slightly firm before removing from oven. Let it cool well before removing. Enjoy!