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Category: Desserts

Dark Chocolate Pecan And Cashew Tassies

  

  I love pecan pie. The gooey, sugary, nutty confection that results from the culmination of less than 5 ingredients. 

Truth be told when I was pregnant with the triplets, I pretty much ate an entire pecan pie (I actually ate) all by myself and justified that I had three little men I was growing. I still make a pecan pie once a year for Thanksgiving and enjoy every and savor bite.


 So you can imagine my excitement when I found this recipe in the Eating Well web site.

 Imagine, a healthy-fixed pecan pie. 

Count me in. 

  I made a few changes to the original recipe. I made it gluten free by using coconut flour in place of whole wheat flour. 

The Dark chocolate chips are optional. 

Quite honestly I had a jones-en for some dark chocolate. 😉 

You can not add them and end up with a more traditional pecan pie taste.  

    Ingredients 

Gluten free crust

1 cup pecans

1/2 cup brown sugar

6 tablepoons coconut flour

1 tablespoon butter

2 tablespoon Coconut oil
     

  
Filling

8 oz dates 

1 1/2 cup water

1/2 cup brown sugar

4 oz cream cheese

1 teaspoon vanilla

2 tablespoon dark chocolate

   
Directions

Preheat oven to 375°F. Coat 24 mini muffin cups with cooking spray.

To prepare crust: 

Pulse coconut flour, brown sugar,pecans, 2 tablespoons butter, coconut oil and salt in a food processor until the mixture resembles a smooth cookie dough. 

Scoop the mixture into the prepared mini muffin cups and press evenly into the bottoms. I used about 2 teaspoons. 

Filling Prep: 

Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until majority of the liquid has cooked away, 8 to 12 minutes. 

Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans and cashews. Divide the date-nut filling among muffin cups like 1 heaping teaspoon, use top of teaspoon to level filling evenly. 

Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes.

 Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners’ sugar or serve with homemade whipped cream. That is how my husband eats them. 😊

 

  
  

Pumpkin Pie Cream Cheese Dip

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 Guest Post from Jazzy Sweet Life

This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or use it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.

Ingredients:

8 oz. Cream Cheese


1/2 c Powdered Sugar

1 c Pumpkin Puree

1/2 c Plain Greek Yogurt

1 1/2 tsp Ground Cinnamon

1 tsp Nutmeg

 

Direction:

  1. In a bowl mixing the cream cheese and the powdered sugar until well combined.Beat the pumpkin, yogurt, cinnamon and nutmeg into the cream cheese mixture. Serve baked cinnamon and sugar corn tortilla chips and enjoy this sweet treat.
Pumpkin Pie Cream Cheese Dip
Author: 
Recipe type: Dip
 
This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or put it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.
Ingredients
  • 8 oz. Cream Cheese
  • ½ c Powdered Sugar
  • 1 c Pumpkin Puree
  • ½ c Plain Greek Yogurt
  • 1½ tsp Ground Cinnamon
  • 1 tsp Nutmeg

Gluten-free blueberry crumble 

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When I have a sweet tooth this is one of the crumbles that I love the whip up so that I can curb my sweet tooth and get a nice blast of antioxidants, protein and fiber.

Blueberries are sweet all on thier own and can be eaten raw, which helps preserve their vitamin C content.  They are just fine lightly cooked also.  These deep purple beauties can be used to boost the nutrient content in muffins, cakes, fruit salads or crumbles.

Blueberries are sweet all on thier own and can be eaten raw, which helps preserve their vitamin… Click To Tweet
Ingredients:


4 cups blueberries (Room temperature)

2 tablespoons coconut flour

1/4 cup honey

Juice of one lemon

1/4  teaspoon cinnamon

1 teaspoon vanilla

Topping:

1/4 cup coconut flour

1/2 old-fashioned oats

2 tablespoons brown sugar

1/4 teaspoon cinnamon

Pinch of salt

4 tablespoons cold butter

Directions: 

Preheat oven to 400°

Mix blueberries with coconut flour honey lemon juice cinnamon and vanilla mix gently to ensure berries are coated.
Topping

In a medium bowl whisk together flour oats brown sugar cinnamon and salt.

Cut butter into mixture with a pastry blender or rub between your fingers until crumbly.

Drop topping over blueberry mixture and transfer to oven.

Bake at 400° for 25 to 30 minutes. Cover crumble with voile reduce temperature to 325 and continue baking for 20 to 25 minutes until blueberries can easily be pierced.

 

4.0 from 1 reviews
Gluten-free blueberry crumble
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
When I have a sweet tooth this is one of the crumbles that I love the whip up so that I can curb my sweet tooth and get a nice blast of antioxidants, protein and fiber.
Ingredients
  • Filling:
  • 4 cups blueberries (Room temperature)
  • 2 tablespoons coconut flour
  • ¼ cup honey
  • Juice of one lemon
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • Topping:
  • ¼ cup coconut flour
  • ½ old-fashioned oats
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 4 tablespoons cold butter
Instructions
  1. Preheat oven to 400°
  2. Mix blueberries with coconut flour honey lemon juice cinnamon and vanilla mix gently to ensure berries are coated.
  3. Topping
  4. In a medium bowl whisk together flour oats brown sugar cinnamon and salt.
  5. Cut butter into mixture with a pastry blender or rub between your fingers until crumbly.
  6. Drop topping over blueberry mixture and transfer to oven.
  7. Bake at 400° for 25 to 30 minutes. Cover crumble with voile reduce temperature to 325 and continue baking for 20 to 25 minutes until blueberries can easily be pierced.

Easy Pumpkin Cheesecake Bars 

These Easy Pumpkin Cheesecake Bars are the next feature recipe in the Pumpkins and Pinterest series. The cheesecake filling has no added sugar and is sweetened with Medjool Dates and craisins.  These are perfect for a quick after dinner dessert or to share with new neighbors or new mom.

 

Ingredients.
8 oz Soft Sugar Cookie Dough recipe or Sugar Cookie Dough of your choice


1 8 oz package cream cheese softened

2 eggs

3 dates

1/4 cup craisins plus 1 tablespoon

 

White Chocolate Drizzle (optional)

1/2 white chocolate chips

 

In a small microwavable bowl, microwave chocolate chips uncovered in 3o-second intervals, until chips can be stirred smooth.

Place melted chocolate in a resealable food-storage plastic bag and cut a small hole in the corner of the bag.

Directions

Preheat oven to 350 degrees

In the bowl of food processor add dates and craisins. Process till smooth and thick.

Add in cream cheese and eggs. Process till smooth.

Press cookie dough into a thin, even layer in the bottom of an 8×8 or 9×9 pan.

Pour cream cheese mixture evenly over the top. Sprinkle remaining craisins on top and gently press down.

Bake for 35-40 minutes or until golden brown and firm to the touch.

Allow to cool fro 30 minutes.

Drizzle white chocolate mixture over the top and place in the refrigerator for at least 2 hours before slicing.

Store in the fridge.

 

Easy Pumpkin Cheesecake Bars
 
Ingredients
  • 8 oz
  • Soft Sugar Cookie Dough recipe
  • 1 8 oz package cream cheese softened
  • 2 eggs
  • 3 dates
  • ¼ cup craisins
  • White Chocolate Drizzle (optional)
  • ½ white chocolate chips
  • In a small microwavable bowl, microwave chocolate chips uncovered in 3o-second intervals, until chips can be stirred smooth.
  • Place melted chocolate in a resealable food-storage plastic bag and cut a small hole in the corner of the bag.
Instructions
  1. Preheat oven to 350 degrees
  2. In the bowl of food processor add dates and craisins. Process till smooth and thick.
  3. Add in cream cheese and eggs. Process till smooth.
  4. Press cookie dough into a thin, even layer in the bottom of an 8x8 or 9x9 pan.
  5. Pour cream cheese mixture evenly over the top.
  6. Bake for 35-40 minutes or until golden brown and firm to the touch.
  7. Allow to cool fro 30 minutes.
  8. Drizzle white chocolate mixture over the top and place in the refrigerator for at least 2 hours before slicing.
  9. Store in the fridge.

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