No Bake Cookies

 

Using a few recipes, here is my "healthy" version of a no bake cookie.  

These are nice and rich!

Image from Here.

INGREDIENTS

• ½ cup salted butter 
• 3/4 cup coconut or monk fruit sugar (I like to use a combo of both)
• ½ cup milk
• 1/4 cup natural, unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup  creamy peanut butter
• 3 cups  oats 
• 1/2 cup toasted coconut

INSTRUCTIONS 

• For the cookies, in a medium saucepan, add the butter,  sugar, milk, cocoa powder, brown sugar, and salt. 
• Set the pan over medium-low heat and bring the mixture to a boil, stirring gently for 60-90 seconds. 
• Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined. 
• Scoop about 3 tablespoons of dough into mounds on a baking sheet and pat into round balls/circles. 
• Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature. 

THE BEST Lemon Sour Cream Pie

 

Think Key Lime Pie---but better.  I actually think you could use a similar technique to improve the typical key lime pie!  I love how the sour cream and whipped topping reduce the strong acidic/sweet tones of the straight lemon or key lime pie.  If you love lemon desserts, this will win you over!

Image and Recipe from Here.  I've just made a few adjustments to the original recipe.  Also note that this works really well with a prepared graham cracker crust which makes it even easier to make!  I actually prefer the graham cracker crust myself.

Ingredients

• 1 9-inch homemade pie crust , baked and cooled
• 1 cup granulated sugar
• 3 Tablespoon + 1 1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 3 large egg yolks , lightly beaten
• 1/4 cup butter , softened
• Zest of one lemon , about 1/2 tablespoon
• 1 cup sour cream

For whipped cream topping:

• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 tsp lemon zest

Instructions

• Crack eggs in a small bowl, beat slightly with a fork and set aside. 
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well.  Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the topping:

• In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
• Enjoy the best lemon sour cream pie ever!

Healthy Strawberry Milkshake

Here is a sugar free milkshake option.  You can eat this immediately OR put it in the freezer for 3 hours and then serve as ice cream.  The shake will freeze really hard after 5 hours and will have more of an icy consistency, but you can certainly still eat it that way.

Image from Here

INGREDIENTS:

1 c. plain whole fat greek yogurt
1 1/2 c. milk of choice (or 1/2 and 1/2 for creamer flavor)
2 medium frozen bananas
3 c. fresh sliced strawberries
6 drops of lemon essential oil

-Blend all of the following.  Add more milk/yogurt to get your desired consistency.

-Serve immediately or freeze in desired container for 3 hours before serving as "ice cream."

EXTRA OPTIONS:

-You can use frozen strawberries too.  You'll get a thicker consistency, but you will get a more watered down flavor. 

-You can also use 2 TBS of orange juice concentrate instead of lemon oil.  That tastes really good too!

-Cottage cheese also works well as a substitute for yogurt

-If you're feeling adventurous, add 2-4 fresh basil or mint leaves

Raspberry Cream Pie

I love this pie recipe.  It tastes fresh and the creamy filling is light and fluffy!  

This is a great addition to a Thanksgiving Pie Spread.  You can make this with a traditional flour pie crust, but I prefer the graham cracker crust.

Image from Here.

 

MAKES 2 PIES

Ingredients
2  9" prepared graham cracker crusts

Raspberry (or berry) Topping:
¼ cup white sugar
2 tablespoon cornstarch
1 (24 ounce) package frozen raspberries

3 tablespoons water
3 tablespoons lemon juice
2 tablespoon butter
1 teaspoon vanilla extract

fresh berries (optional garnish for topping)

Cream Filling:
1 cups heavy cream
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Directions
1.  Whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
2.  Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
3.  Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
4.  Spread cream filling into the pie crust. Top with the cooled raspberry topping and fresh raspberries (optional). Refrigerate pie until thoroughly chilled, 2 hours or overnight.

Applesauce Spice Cake with Brown Butter Frosting

This is a keeper from Melskitchencafe.com (recipe and image from here).  The brown butter frosting is delicious, and the toasted pecans taste like toffee (If you don't like pecans, you could sprinkle with toffee bits instead).

Applesauce Cake:

• 2 ½ cups (355 g) all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4  teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 cups (500 g) unsweetened applesauce
• 2 large (100 g) eggs
• ¾ cup (146 g) neutral-flavored oil
• ⅔ cup (142 g) granulated sugar
• ⅔ cup (142 g) packed light brown sugar
• 1 tablespoon vanilla extract

Brown Butter Cream Cheese Frosting:

• 6 tablespoons (77 g) salted butter
• 3 ounces (85 g) cream cheese, softened to room temperature
• 3 cups (342 g) powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons milk or cream
• 1 cup (120 g) toasted pecans (toasted pecans have so much more flavor!)

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan and set aside. (If using a glass pan, reduce the oven temperature to 325 degrees F.)
• For the cake, in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice. 
• In a medium bowl, whisk together the applesauce, eggs, oil, granulated sugar, brown sugar and vanilla until smooth. 
• Add the wet ingredients to the dry ingredients and mix until just combined and no dry streaks remain. Don't over mix. 
• Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. 
• Let the cake cool completely in the pan. 
• For the frosting, place the butter in a light-colored skillet or pan over medium heat. As it continues to cook, it will foam and sizzle. Once melted, the butter will begin to foam and sizzle around the edges. Stir occasionally with a silicone spatula to keep it from burning. As it cooks, the butter solids will begin to brown and it will smell caramelly and nutty. Watch closely so it doesn't burn. Once the solids are golden brown, immediately remove the pan from the heat and pour the butter into a medium bowl to stop the cooking. 
• Let the butter cool until room temperature and sludgy in consistency, 20-30 minutes.
• Using an electric handheld mixer (or transfer the butter to the bowl of an electric stand mixer fitted with the paddle attachment), add the softened cream cheese to the butter and mix until well-combined. It will look curdled; that's ok. Add one cup of the powdered sugar and mix until mostly combined. 
• Add the vanilla, two tablespoons of milk or cream and mix. 
• Gradually add the remaining powdered sugar while mixing on medium-low speed, scraping down the sides of the bowl as needed. Add additional milk or cream to adjust the consistency, if needed. Mix for 1 to 2 minutes until very thick and creamy. 
• Spread the frosting evenly over the cooled cake. Sprinkle with toasted pecans, if desired. Cut into squares and serve at room temperature or chilled. 

Christmas Peppermint Sundaes

This is a staple dessert in my extended family.  Simple and delicious and for lovers of the divine Chocolate and Peppermint combination!!!

Image from Here.

INGREDIENTS:

Vanilla Ice Cream

Homemade Chocolate Sauce

Peppermint candy crumbles (Brachs brand recommended)

 

Rich Chocolate Sauce

Over brownie sundaes, ice cream, cakes, etc.  Homemade chocolate sauce is SO much better than any store bought brand I have had.  It is easy to make.  It also makes a great holiday gift!  This is NOT FUDGE SAUCE--this is runnier and thinner than your typical fudge sundae sauce.

Image from Here.

1 cup cocoa

1 cup sugar

2  12 oz cans evaporated milk

½ c. butter (1 stick)

4 tsp vanilla

-In medium sauce pan, whisk all ingredients over medium heat.  Simmer for 3-4 minutes.  Set aside to cool.  

-Store in glass mason jars in refrigerator. Reheat before serving.  This keeps for quite awhile in the fridge--all that sugar :)

**Vanilla Ice cream, peppermint crumbles, and this sauce are a great combo!