Dessert recipes

Recipes for desserts

Cracker Jack!

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This is an approximate recipe from The Diet Rebel’s Cookbook. {We have enjoyed trying their dessert recipes for special occasions!} This baked popcorn is simple but it does take a little time to bake and you need to stir it at intervals. Thank heaven for a loud timer! Pop three batches of corn in your air popper. Mix 1/4 cup honey, 1/4 cup black strap molasses, 1/2 cup butter, 1/2 cup sucanat and 1/2 tsp salt in a sauce pan and let it boil for 4-5 minutes. Take it from the heat and stir in 1/2 tsp vanilla and 1/4 tsp baking soda. Pour over popcorn and add a few handfuls of Spanish peanuts and stir until each piece is fairly evenly coated. Then bake on cookie sheets in a 250 degree oven, stirring every 20 minutes or so for about an hour. When it finishes baking and you pour it into a bowl, it gets dry and crispy. You’ll love the flavor if you like Cracker Jack! I hope you all had a good day today! It is fun to create memories isn’t it? Be well!
Love, Jacque

Good Morning Sunshine!

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It’s Monday morning and here is a great idea from our kitchen coach, Jenny!

{I love the flavor of coconut and lemon together! Hope you do too!}

Love,

Jacque

P.S. Here is the recipe Jenny will be showing you!

Lemon Coconut Energy Bites
 
1/2 C. dates
1/2 C. coconut
1/4 C. almonds
sprinkle of salt
1/4-1/2 tsp. pure lemon extract
1/4 tsp. vanilla powder
1/2 Tbsp. coconut milk
Mix everything together in a food processor until it can hold it’s shape when formed into a ball. Press into balls, about 1 Tbsp. at a time, and roll in coconut for a beautiful finish.

Simple and Small

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When it comes to dessert, simple and small is good!

 

I got these little orange dessert cups at a thrift store and we use them a lot.

Pictured here is the simple vanilla yogurt and berries “dessert” that I served after our dinner last Sunday.

It’s fresh and light and gives you a little sweet in your mouth without being heavy and so sweet that it leaves you in a sugar coma and or sick to your stomach later!

My Granny used to have one graham cracker after a meal to get that sweet sensation.

What ideas do you have for keeping things simple? I’d love to hear them!

Be well!

Love,

Jacque

 

Proof is in The Pudding!

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I guess it’s the season for recipes!

Ready for a simple pudding that you can use for different flavors of cream pie or just for eating as pudding?

{This is my husband’s mom’s recipe. She has turned pie making into an art form.}

I have turned this recipe into a no-sugar-headache recipe for our family. There really is no need to use a box of artificial flavorings and coloring’s and a lot of sugar when making pudding from scratch is so easy.

It’s so simple and so versatile! I hope it might come in handy for you to use over the holidays!

Pie Filling/Pudding
In a saucepan put:
2 cups of milk, to warm while stirring frequently. Meanwhile, in another dish, combine:
2 eggs
2 Tablespoons cornstarch OR 2 1/2 Tablespoons arrowroot powder
1/4 tsp salt
1/3 cup honey
Stir until mixed. Then add to the warm milk while stirring with a whisk.
Continue to heat and stir until the mixture starts to thicken, between 5-10 minutes.
When it becomes thick, take off the heat and stir in:
2 tsps vanilla
Then chill before adding to a pie shell.

If you want to make this into chocolate pudding, just add 2 Tablespoons cocoa to the egg mixture. To change up the flavor, substitute rum flavoring or butterscotch for the vanilla.

You can put this pudding in a pie shell with sliced bananas (underneath and on top of the pudding) and then garnish it with real whipped cream. Or, you can layer the pudding in glasses with whipped cream and cut up fruit. Or layer it with cottage cheese and fruit. If you make the pudding chocolate, you could add unsweetened coconut (now available at WalMart!) or strawberries and whipped cream or graham crackers or almonds or use it to fill a graham cracker crust, or whatever you can imagine!

You can use it on top of waffles or pancakes or cake or cupcakes or as a fruit dip or to fill individual eclair shells.

For years, while our kids were little, we had a few small glass dessert dishes that I would fill with this pudding for a special dessert.

I also use this pudding on top of an eclair crust for “Eclair Dessert” (another one of my mother-in-law’s famous treats!) I’ll have to look and see if I have already posted that one!?

I hope you’ve had a good holiday so far. It can be quite a stressful time, so please give yourself some time out, even if it’s short, to regroup and recharge.

Be well my friend,

Jacque

No-Bake Cookies

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Do you like no-bake cookies? I do, but I haven’t wanted to use the 2 cups of sugar listed in most of the recipes for these!

So I did a little experiment. I tried substituting 3/4 cup of honey for the called for 2 cups of sugar and found that it is a good fit. (I found that these cookies get sweeter as they chill, just so you know if you taste them when they are warm and wonder if you’ve added enough honey. That said, I am not used to super sweet foods, so you’ll have to use your judgement on this.)

Getting the butter and honey and cocoa and milk to boiling is important as that is what cooks the oatmeal when you add it.

So, here’s the scoop:

1 cube of butter (I’d like to try 1/4 cup butter and 1/4 cup coconut oil)
3/4 cup honey
1/4-1/3 cup cocoa
1/2 cup milk
Bring to a boil, then add:
2 1/2 cups quick or regular oatmeal (the regular makes them pretty chewy)
1/2 cup peanut butter (Adam’s is a great option)
1 tsp vanilla
Spoon batter onto wax paper lined cookie sheets and chill until firm.

These could certainly be tweaked by adding pecans or almonds, chia or dates, etc.

 

I hope you have fun with this idea! It’s a good recipe for kids to use. I don’t know how many batches came out of our kitchen on Sunday evenings when our son was wanting that chocolaty, peanut butter taste! Best wishes to you my friend. Jacque