Category: desserts

Nectarine and Blackberry Crisp

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I’m always reading about fashion and beauty products on Goop, but this time I decided to try the recipes. Very easy, delicious,  and can be used with other fruits. I didn’t use gluten-free flour but I did use the coconut sugar, something I never used before in a recipes. And  I served it with greek yogurt for brunch, rather than as a dessert served with ice cream.

 

Get recipe here.

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Charlotte aux Abricots

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Easy, no-bake, and delicious dessert inspired by Elizabeth Bard’s Lunch in Paris. She called it the student charlotte, as the real French charlotte’s ladyfingers are soaked in alcohol.  I modified it by using sponge-like ladyfingers and placing it a 10-inch spring form pan.

 

Charlotte aux Abricots

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 3 packages of ladyfingers
  • 3 cups of fromage blanc
  • 1 32-ounce can apricots in heavy syrup

 

Directions

  1. Line the sides and bottom of a 10-inch spring form pan with ladyfingers.
  2. Add half of the fromage blanc.
  3. Add a layer of apricots on top.
  4. Add a layer of ladyfingers on top of the apricots.
  5. Spoon over the heavy syrup, reserving a few tablespoons.
  6. Add the rest of the fromage blanc.
  7. Top with another layer of apricots. You can be creative to make it more decorative, if you wish.
  8. Carefully spoon over the sides with the reserved heavy syrup.
  9. Place a deep dish underneath, there may be some leakage. Cover lightly with plastic wrap and let it sit in the refrigerator for at least 12 hours.

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Ultimate Banana Bread

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This is part 2 of this week’s grain-free and gluten-free baking. Recipe adapted from The Nourishing Home.  There’s a few options with this recipe; an additional sliced ripe banana coated in coconut oil can be layered on the sides, fold in 1/3 cup of dairy free chocolate chips or you can add chopped walnuts.  Delicious in any option!

Ultimate Banana Bread

  • Servings: 10 to 12 slices
  • Difficulty: easy
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Ingredients

  • 2 cups blanched almond flour
  • 2 tablespoons coconut oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup mashed ripe banana (2 large ripe bananas)
  • 3 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 3 large eggs
  • 2 tablespoons coconut milk
  • 2 teaspoons pure vanilla extract
  •  1 teaspoon apple cider vinegar

Directions

  1. Preheat oven to 350F. Grease a loaf pan and lined with parchment paper.
  2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the mashed bananas, honey and coconut oil. Using an electric mixer blend together until smooth and creamy.
  4. Add the eggs, milk and vanilla to the banana mixture, and blend until well combined.
  5. Add the dry ingredients, and mix to the batter is smooth.
  6. Mix the apple cider vinegar, and pour mixture into the loaf pan.
  7. Bake until approximately 45 minutes or until golden brown.

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Bavarois

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This is a cream dessert with a gelatin base. Adapted from American Home magazine probably dating back to the 1940’s.  I added the full 8 ounce package of cream cheese instead of 3 ounces that it originally stated, to give it a creamier texture. I also would advise to chop the cherries.

 

Bavarois

  • Servings: 10 to 12
  • Difficulty: easy
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Ingredients

  • 1 package cherry flavored gelatin
  • 1 cup boiling water
  • 1 1/2 cups black cherry juice from canned black cherries
  • 1 8 ounce package of cream cheese
  • 2 cups of chopped canned black cherries, pitted and  well drained

 

Directions

  1. Dissolve the gelatin in boiling water.
  2. Using an electric beater mix the cream cheese and juice, and add the dissolved gelatin.
  3. Stir in the cherries and pour into an 8 inch ring mold. Chill in the refrigerator until firm.
  4. Unmold and serve with whipped cream.

 

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Cheese Cake Torte

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This no-bake dessert recipe was given to me by my husband’s aunt.  She noted that her quests went for seconds. It is a very addicting dessert, we couldn’t stop eating it. Very easy to assemble, just make sure it you let it sit in the refrigerator long enough or place in the freezer for an hour before serving.

 

Cheese Cake Torte

  • Servings: 25
  • Difficulty: easy
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Ingredients

  • 10- inch spring form pan
  • 2 packages of cream cheese (8 oz each)
  • 1 1/4 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 pint of heavy cream or whipping cream
  • 3 packages of lady fingers
  • 1 can of pineapple, blueberry or cherry pie filling

 

Directions

  1.  Line the bottom and sides of the pan with lady fingers.
  2. Add vanilla to the cream and whip with an electric beater on high speed until thick.
  3. Cream together the sugar and the cream cheese until mixed well.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Fill the pan halfway with the mixture. Spread half of the can of fruit on top. Top with another layer of lady fingers.
  6. Drop the pan several times so that it settles.
  7. Add the remaining cheese mixture and then add the remaining fruit on top.
  8. Cover loosely with plastic, you can use toothpicks so it won’t stick to it. Refrigerate for at least 4 hours before serving.

 

 

 

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Irish Whiskey Cake

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Part 2 of my teatime series and just in time for St. Patrick’s Day. The recipe calls for 1 1/2 hours in the oven but mine was ready in 1 hour and 15 minutes, so I would keep an eye on it.

Irish Whiskey Cake

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 2/3 cup glace cherries, roughly chopped
  • 1 cup dark muscovado sugar
  • 2/3 cup sultans
  • 2/3 cup raisins
  • 1/2 cup currants
  • 1 1/4 cup cold tea
  • 2 1/2 cups self-raising flour, sifted
  • 3 tablespoons of Irish whiskey

Directions

  1. Mix the cherries, sugar, dried fruit and the tea in a bowl. Leave to soak overnight until the tea has been absorbed into the fruit.
  2. Preheat oven to 350F. Grease and line a loaf pan. Add the flour then the egg to the fruit mixture. Mix well.
  3. Pour the mixture into the loaf pan and bake for 1 1/2 hours or till a knife comes out clean by inserting it in the middle.
  4. Prick the top of the cake and drizzle the whiskey over the loaf while it’s still hot.
  5. Allow cake to sit for 5 minutes before taking out of the pan.