Coconut Apricot Ice Cream

 

It is apricot season. I bought a whole box because I NEED apricot jam to last me through the year. But I could not resist making some ice cream with these little beauties. 

We have a lactose intolerant child in our home. And one of the tragedies of summer is how often she has to pass up ice cream. It really is not fair to an 8 year old. So, I decided to make a dairy free version for her. 

Instead of milk or cream I used coconut milk (from the can not the carton) to make this fruity treat for her and the family. I really love it. It has more of a creamy sherbet consistency than homemade ice cream. That just makes me love it all the more. I actually prefer frozen yogurt, gelato and sherbet over ice cream most days. It is just a little lighter and refreshing.

I also love the hint of coconut. I have declared my love of all things coconut in the past on this blog. So we won't go there today. But the coconut flavor is subtle and not overpowering at all in this ice cream.

Eat this plain or add some chocolate syrup. 

Doesn't it just look like summer in a bowl?

Coconut Apricot Ice Cream

3 Cups of apricots chopped

1/2 Cup of water

1/2 Cup Sugar

1 Cup of coconut milk (from a can, not lite)

3 drops of almond extract

1 tsp of lemon juice

Directions:

Cook apricots with the water in a small saucepan over medium heat until tender, about 8 minutes, Stir occasionally. Remove from heat and stir in the sugar until fully dissolved. Let cool until room temperature.Plan on letting it rest about 15 to 20 minutes.

Once cool, puree the mixture in a blender or food processor until smooth.  Stir in the cream, almond extract, and lemon juice.

Chill mixture  in fridge for 6-8 hours or overnight.

Freeze in your ice cream maker according to manufacturer's instructions.
It will be really soft serve straight from the ice cream maker. To harden place in a freezer container and freeze for an hour or two. 

Banana Cinnamon Dessert Enchiladas

Happy Cinco de Mayo from my house to yours. But truth be told I am so going to be eating this dessert throughout the year. Because if there is one thing I always have on hand, it is ripening bananas, flour tortillas and cinnamon. And of course it was so delicious
 
 I am always looking for a healthier dessert and something to do with bananas that have gotten past the point where my family will eat them. We like our bananas nice and firm around here. This recipe turned out even better than I hoped -- so delish. Next time I may add a little Nutella inside the tortillas. We ate ours without any chocolate sauce. We were out. But really a few crumbly choco chips over the top and it was just perfect.

p.s. Maybe my definition of healthier is different than yours. But we changed out evaporated milk for coconut milk (for the lactose intolerant girl) There is no cream, no butter and really not a ton of sugar in each dessert. These are low fat but they don't taste that way. They are my definition of an amazing healthier dessert.

BANANA CINNAMON DESSERT ENCHILADAS
Makes 6. 

• 3 ripe bananas 
• 1/4 cup lemon juice
• 6 flour tortillas
• 1 cup sugar (This is a lot. You will have leftovers for cinnamon/sugar toast)
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. ginger
• 1/4 cup coconut milk or evaporated milk
• 1/4 Cup chocolate chips

How to make it

•  Mix together sugar and spices.
• Peel bananas and cut in half lengthwise;
• brush bananas with lemon juice.
• Place one banana half at end of tortilla;
• sprinkle with sugar mixture.
• Roll tortillas and brush with milk. 
• Sprinkle top with sugar mixture after brushing the top and sides with evaporated milk.

• Bake at 400 degrees F. for 15 minutes in a well greased pan. Add chocolate chips on top for last 5 minutes. (they will get all crumbly)
• Remove from pan immediately and serve with hot fudge or chocolate sauce, or ice cream or just plain. They are decadent enough without any topping.

Raspberry Coconut Bars

I have a confession to make. I am one of those gals that will always walk through the grass instead of on the sidewalk if it means that it is a shorter and better route. So, I think it is kind of funny when people assume I make everything from scratch. And they do occasionally. The truth is I a love a short cut. Especially when it comes to baking.

Which is why I love Jiffy Mixes. Especially the special flavors like Raspberry Muffin. On the side of the raspberry muffin box was a raspberry bar recipe. Sounds like a shortcut to a yummy dessert to me. I changed it a little by adding coconut because I am also one of those gals that thinks coconut makes everything better. OK, maybe not spaghetti and meatballs, but definitely everything else. You can substitute pecans or leave the coconut out if you are not a coconut gal (or guy).

Raspberry Coconut Bars
1 pkg of Raspberry Muffin mix (Jiffy)
5 TB margarine or butter, softened.
1/4 Cup quick oats
1/4 Cup shredded coconut
1/2 Cup Raspberry jam

Preheat oven to 350 degrees. Grease a 9" square pan.
Combine first four ingredients.
Mix with fork until crumbly.
Set aside 1/4 cup of crumb mixture.
Press remaining crumb mixture into pan.
Spread raspberry jam on top of crumb layer to within 1/2 inch of edges.
Sprinkle or drop reserved crumb mixture over filling.
Bake 25-28 minutes until slightly brown. 

Coconut Agave Bars

This year I vow to stock my pantry with Agave syrup. I am going to eat healthier (again). I have done it before and I know I can do it again. But I am not willing to give up treats. The older I get the less desire I have to deprive myself of dessert. However, there are alternatives to straight up sugar.

I have discovered that I really like agave syrup as a sweetener. Agave is still a simple sugar but it is much sweeter and so can be used in lesser quantities in a recipe. And so on my next grocery store visit, I promise that I am buying a couple bottles. I don't ever want to run out again like I did when I was trying this recipe for Coconut Crack that I found on the Chocolate Covered Katie's healthy dessert blog. I am not going to rewrite her recipe. Go check her out. I did however have to double her recipe and add a little chocolate on the top. Because I crave chocolate. Just use semi sweet or dark chocolate to keep this treat from gaining too many calories.

I just melted a handful of chocolate chips by 10 second intervals in the microwave and drizzled on top of the chilled coconut bars. So yummy. I will be using this delicious recipe which kind of deserves it's name of coconut crack. I love that it uses coconut oil, agave syrup and no flour. Low carb, low sugar, low calorie.

Perfect for my new year's resolution of eat healthier but don't give up dessert.

Peach & Boysenberry Mini Pies

My goodness these mini pies were delicious. 

One morning this week, this was my fruit harvest. Happiness in a bowl. 

Pie, berries and peaches. These are a few of my favorite things.

So of course I had to combine them all together. 5 little pies for our family. I love individual pies. There is more crust per serving. It is less messy. My pie is all mine. Love them. I used the tin foil mini pie tins you can find at the grocery store in the baking section.

I decided on using a crumb topping because I love crumb toppings and I knew that the pie tins were not overflowing with fruit which meant the top pie crust would cave in. The pie crust came from the the homemade pie crusts frozen in my freezer. My bulk pie recipe.

One more sidenote: I used brown sugar instead of granulated sugar in the filling. Brown sugar and peaches is one of those food matches made in heaven. Plus, I just love brown sugar. Raise your hand if you used to sneak brown sugar clumps out of the bag when your mom wasn't looking when you were a kid.

Was that just me?

Pie Crust - use your favorite or try this bulk recipe

Pie Filling

7-8 ripe peaches, peeled and sliced (about 5 cups or 670 g)
1 cup (135 g) boysenberries or blackberries
1/2 cup (80 g) brown sugar
1 tbsp lemon juice
1 pinch of cinnamon

4 tbsp corn starch

Crumb Topping

1/2 Cup of brown sugar

1/2 Cup of flour

2 TB of butter or margarine

Directions for 5 mini pies

Preheat oven to 375 degrees Fahrenheit. 

Take chilled pie crust dough and roll into a circle. Cut pie crusts measuring about two inches larger than the tin. Re roll the remaining dough until you have 5 pie crusts.

To make filling: Combine pie filling ingredients in a bowl and let sit for 15 minutes. 

Spoon filling into pie crust to the rims. 

To make crumb topping: Combine flour and sugar and cut in butter cubes with a fork or pastry cutter until it resembles course crumbs. 

Pour about 2 TB of topping onto each pie.

Place pies on foil lined baking sheet. Pies may bubble over. 

Cook for approximately 30 minutes or until fruit is bubbling and crust is golden brown. Remove from oven and allow to cool.

Banana Nutter Cookies

Recipe Trial and Pantry Recipe:
Yep, it is another recipe for ripe bananas. You can never have too many of those now can you? I found the recipe in a cookbook I have had for 17 years. Festive Fare: Lite Menus for Playful Days. 

I had never heard of these cookies so they became our Sunday baking project. Quite tasty if I do say so. I think you will like them too. 

 The Recipe
1 Small Banana, mashed
1/4 Cup margarine
1/2 Cup peanut butter
1/3 Cup White sugar
1/3 Cup brown sugar
1 egg
1/2 tsp vanilla extract
1 Cup flour

Preheat oven to 425 degrees. Cream together banana, margarine, and peanut butter. Add sugars and then remaining ingredients. Place dough by teaspoonfuls onto greased cookie sheets and bake for 8-10 minutes. 
Yield 2 Dozen cookies

Jell-O Cookies, Orange Creamsicle & Coconut Lime

Pantry Recipe:

I admit I am not a lover of jiggly Jell-o dishes. I keep Jell-o in my pantry for other purposes, mainly flavoring for other dishes. When I saw these bright Jell-O cookies on Pinterest, I thought my girls will think those are so fun to make.  But I wanted to give these sugar cookies even a little more flavor. Plus it always fun to play mad scientist in the kitchen with your daughters. So, I pulled out some of my flavored extracts. Which I always have in my spice cupboard because I am a cupcake girl. 

These cookies were so simple and quick to make. We made one batch of the orange creamsicle and decided we needed to make another batch.  My kids liked the Coconut Lime but I liked the especially tangy Orange Creamsicle.

A note for Lactose intolerant kids. We exchanged butter for a dairy free margarine with flax seed oil. The cookies still turned out great. 

The Recipe

For Orange Creamsicle - use orange gelatin and 1/2 tsp orange extract (a little less for a less intense orange flavor)

For Coconut Lime -- Use lime gelatin and 1/2 tsp coconut (more for more coconut flavor)

The Recipe

1/2 cup shortening

1/4 cup butter

1/2 cup granulated sugar

1 – 3oz. pkg of Jell-O

Cream the above ingredients.  

Add:

2 eggs

1/2 teaspoon vanilla, 1/2 tsp of flavored extract

Cream the eggs and vanilla into the sugar mixture.  

Add:

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

Preheat oven to 400°.

Mix well.  The dough will be fairly soft, but not sticky.  You don’t need to refrigerate the dough before rolling.  

 

 Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball.  Place on the pan about 2″ apart.  Using a flat-bottomed glass (or bowl) press the dough to about a 3/8″ thickness. Sprinkle with chunky decorative sugar (found in the cookie and cupcake decorating section of your grocery or craft store)

Bake the cookies for 6 – 8 minutes.  6 minutes is long enough unless you like your cookies crisp. We did ours for about 7 and I wished I had only done 6 minutes. They do crisp up as they cool. I just really like a soft cookie. Cool on a rack.

 

Carrot Cupcakes With Citrus Glaze

RECIPE TRIAL
I made an exciting discovery last week. I ventured to the garden to see what was greening up. I sat down for a moment and noticed orange little caps poking through the dirt.

I had been sure that the jack rabbits and deer had dug up my remaining carrots during the winter months. But lo and behold as I started digging up came handfuls of carrots.

Now that is some kind of beautiful surprise on a March morning. Well I thought these carrots deserved some special treatment and they became carrot cupcakes Sunday evening.

My 10 year old daughter loves carrot cake. I love cupcakes. Time to find a good cupcake recipe.

I found this relatively easy recipe at Epicurious and their orange glaze promised to be edible for my lactose intolerant 6 year old. Seemed perfect. I made some minor changes to the cupcakes. ( I replaced some of the oil with applesauce).

The gals and I got busy making cupcakes. I do love cooking with my girls.

The cupcakes were moist and tasty although without their glaze they seem more like muffins. I could have gone for a little more sugar, I admit it. Still, I have eaten 3 or 4 so they are tasty. I will grate the carrots more finely next time. The recipe calls for a coarse grate and I prefer a finer grating. Original Recipe here

However, the glaze was really the amazing part of these cupcakes. Absolutely finger licking good. We changed the original recipe just a bit too. We used both lemon juice and orange juice in our frosting. It was bursting with citrus brightness.

Cupcake Recipe

• 2 Cups of grated carrots
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg
• 1/2 cup vegetable oil
• 1/4 cup applesauce
• 3 large eggs
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract

Icing Recipe

• 1 1/4 cups confectioners sugar
• 1 teaspoon grated orange zest
• 2 to 3 tablespoons fresh orange juice
• 1 to 2 Tb lemon juice. (more if needed)

Make cupcakes:
Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.

Grate enough carrots to measure 2 cups.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.

Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.

Divide batter among muffin cups (about 3/4 full) and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour.

Make icing:
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons orange juice and 1 TB lemon juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off (because that just adds to the sticky goodness) and let icing set, about 15 minutes. 

Makes 12 to 15 Cupcakes

Eat for dessert, snack or breakfast

Sweet & Sassy Lime Desserts

Happy St. Paddy's Day tomorrow. Oh how I love this holiday. Yesterday I had my annual lunch with friends where I served up some tasty green eats. It was a blast. This month for my online magazine we featured Sweet and Sassy Limes.

Lime is absolutely one of my favorite spring flavors. Of course I am going to ask you to visit the page for the whole article but I wanted to share the recipe for lemon lime meringue waffles with you here. My 13 year old son loves to make homemade waffles. I used this to my advantage one Sunday when I invited him to cook the waffles for our Sunday dinner. He wanted to take it up a notch. He found this recipe for lemon meringue waffles and I said Oh we need to add some lime to the mix.. Here is what we came up with. And they were just plain fun to make and eat. My husband said these taste like lemon meringue pies. So we should probably have eaten them for dessert but we gobbled them up for dinner.

Waffles
4 TB unsalted butter, melted
1 ½ cups all-purpose flour
2 tsp double acting baking powder
¼ tsp baking soda
½ cup sugar
Juice and grated zest of one lemon (separated)
1 cup milk
2 large eggs
1 tsp of lime zest (optional)
1 cup of lime curd
Meringue (recipe below)

Directions:

Preheat oven to 400 degrees. Preheat your waffle iron.

In a large bowl mix together the flour, baking powder, baking soda and sugar.

Pour the lemon juice into a large measuring cup that holds at least 2 Cups. Add enough milk to measure 1 ½ cups. Add lemon juice to a bowl with eggs and zest. Beat well.

Pour liquid ingredients over dry ingredients, and whisk until just combined. Add butter.

Lightly spray your waffle iron and pour ½ to 2/3 cups of batter onto grids. Spread with a spatula if needed (this is a thicker batter). Bake according to your waffle iron’s settings.

Place finished waffles in single layer on cookie sheet. Spread lime curd onto waffles within ½ inch of the edge. Spread meringue on top of filling. Using a butter knife create swirls and peaks.

Bake waffles until the meringue peaks are browned, about 6 to 8 minutes.

 Meringue topping
6 large egg whites
1/8 tsp salt
¾ cup of sugar

Directions:

In a large bowl whip the egg whites and salt until they form soft peaks. Slowly (a tablespoon at a time add the sugar, while continuing to beat. Whip until meringue holds firm peaks and has a satin sheen.

Lemonade Cupcakes

RECIPE TRIAL & PANTRY RECIPE
Stock your pantry suggestion: Always have a few cake mixes hanging around your pantry.

I crave lemon flavored things all day. Maybe because it is winter and lemon is bright and yellow and sweet and tart and all things summer. And I crave summer come mid February. 

I have been really wanting to try a lemonade cupcake recipe and (here comes the confession) sometimes I am a way lazy baker. I didn't want to bake straight from scratch. Plus, I was trying to avoid butter and milk for my 6 year old lactose intolerant child.

So I came up with this bright and tasty recipe with a few extras. Yes, we used it for Valentine's dinner and the heart shape cupcake comes from a pinterest pin from this clever blogger. Muses of Megret.


But these really are good anytime.

Heart tip: Place a marble between the tin and the wrapper.

My Recipe for Easy Lemonade Cupcakes
 
1 lemon cake mix. (with water, oil and eggs per box directions)
zest of 1 lemon 
1 box of sugar free vanilla pudding.
1 packet of individual lemonade drink powder (the kind you put in a water bottle for an individual serving of lemonade)
1 extra egg
2 extra TB of oil.


Combine all ingredients in a large bowl and mix on low speed until moistened. Fill cupcakes about 3/4 full and bake according to package direction.

Remove from oven and place on cooling rack. Cool for at least 30 minutes and frost with strawberry frosting and top with white chocolate pretzels.