Dessert recipes

Recipes for desserts

No-Bake Cookies


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


Pumpkin Rice Pudding


Yes, I am pumpkin crazy!

This time, in place of pumpkin, I used butternut squash. As with the muffins, the pudding is just as pumpkin-y

with butternut substituted for the pumpkin and it’s so easy to bake and to use.

So I baked several butternut squash a few nights ago and I’ve been using them every day in smoothies or pancakes or pudding.

For the pudding, I greased a baking dish with butter {or you could use coconut oil}, then sprinkled cooked brown rice in the bottom, about 1/2″ thickness.

Then,  in another bowl, I made what is basically pumpkin pie filling:

2 eggs
2 tsp pumpkin pie spice {or more!}
1/2 tsp Real salt
1/3-1/2 cup raw honey
1 1/2 cups milk
2 cups cooked butternut
1 tsp vanilla

Blend the filling until it is smooth, then pour it over the rice, sprinkle with cinnamon and bake for about an hour at 350° or until the pudding is lightly browned and firm.

With a dollop of whipped cream, I think this is a worthy snack or dessert or even breakfast!

I hope you are having a great week~ Stopping at intervals to inhale, hold that breath for a few seconds, then exhaling while lowering your shoulders. Keep that oxygen flowing with your walking and moving and mind that you keep your jaw relaxed and take some good mental breaks throughout each day!

Best wishes,



Butternut Squash Muffins


I love squash! Any kind! And I really like using it in recipes that call for pumpkin.

Several years ago, my sister Lorie Beck put together a recipe book for baking with pumpkin and squash, and it’s been so much fun to try her ideas! The recipe featured here was inspired by her, so thanks Lorie! The squash pictured is butternut, and it’s one of my favorites. Once you get used to using fresh (or frozen) squash for things that call for canned pumpkin, you will be hooked! The taste is full and rich!

To cook, simply cut open and remove the seeds. Then place on a baking sheet and cover with foil. Bake for 45 minutes to an hour, or until it is soft enough to pierce with a fork.
Then simply remove the squash from it’s skin and use it in any recipe that calls for pumpkin. It has all the flavor and color but not the really fibrous texture of most pumpkins.
You can also bake squash and then freeze it in Ziploc bags to save it for later. It helps to measure and label it in one or two cup sizes. That small effort makes a big difference when you want to pull the right amount from the freezer for whatever recipe you are using.
Of course you can always just use the baked squash as a side for dinner. Top it with butter and salt and it is yummy! It’s a great baby food too!

Butternut Squash Muffins

1 2/3 cups flour (I used a pre-made gluten-free blend; if you use our own GF flours, remember to add 1/4 tsp guar gum for binding)
2 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp pumpkin pie seasoning
1/4 tsp salt
2 beaten eggs
1 cup baked and mashed butternut squash
3/4 cup honey
1/3 cup coconut oil or butter
1 tsp vanilla
Optional: 1/2 cup chopped pecans, 1/2 cup chocolate chips, 1/2 cup raisins

These make good large muffins or medium {regular} sized or small ones. Beware though that the small ones get popped so fast they really disappear quickly!

Grease muffin tins with butter or coconut oil or use paper liners. (18 medium sized) Preheat oven 375°.
Stir together dry and wet ingredients separately, then combine. Fold in nuts, chips and raisins if you want them.

Bake for 18-20 minutes.

Enjoy and happy fall-time!





Ok Ladies, are you ready for yet another recipe that will help you use your garden produce, or maybe your neighbor’s garden produce ? I made a double batch of these today and we are loving them! As far as cookies go, these are light on sweetening, heavy on veggies and big on taste and texture!

{This was inspired by a recipe from Around The Whiteley Table, a cookbook of five generations of the Whiteley family from Idaho. Thanks Holly!}

1/2 cup butter, softened

1/2 cup coconut oil

1/2 cup honey

1/4 cup coconut sugar

2 eggs

1 tsp homemade vanilla

2 1/2 cups flour (your choice, could use a gluten-free blend)

4 Tablespoons raw cacao or cocoa

1 1/2 tsp Real salt

1 tsp soda

1/2 cup buttermilk

2 cups zucchini, finely grated

1 cup chocolate chips

Grease a cookie sheet with coconut oil, then dust with flour. Preheat the oven to 350°. Grate your zucchini with a rotary grater, if you have one.  It sure makes it fast that way! Mix together the butter, coconut oil, honey and coconut sugar. Add the eggs and vanilla. In a separate bowl, combine; flour, soda, salt and cacao. In a large bowl, combine the wet ingredients with the dry; then add the buttermilk and zucchini. Spread the mix onto your cookie sheet and sprinkle with the chocolate chips.  Bake for 30-35 minutes. (I didn’t measure the chocolate chips today, just sprinkled them, so this may be more than a cup, or not, I’ll have to measure them next time and see if a cup is enough.)

These are fairly light and but flavorful and chocolaty! Not to mention that this is a wonderful aroma to come home to after a long day at work or school!

I wish you every good thing!




We decided that these need a little more moisture to truly be called “brownies.” So, we’re going to soak 1/3 cup of dates for a few hours, then puree them and add them to this mix. Should make them a bit sweeter too, but in as ‘natural and whole’ way as possible.

Refined, white sugar or brown sugar by the cupful just isn’t an option, as far as I’m concerned. Remember that diabetes is rampant and preventable! A rule of thumb is to substitute 1/2 cup honey for 1 cup white sugar. Our taste buds like super sweet because they are used to it, and often because our bodies are addicted to it. As you back it out of your diet, your taste buds change and your pancreas can calm down. So do yourself a favor and look for ways to enjoy an occasional treat without causing your body grief. Whole food desserts should leave you feeling nourished, not head-achy with plummeting blood sugar.

Daisy’s Cashew Crunch


Do you recall this recipe from some months ago? I finally bought cashews and managed to save some from getting eaten long enough to make these!

First a couple of things I learned:

The cashews would be better in small pieces. Having them in halves made it a bit too chunky and hard to spread.

Second, when you put them in the freezer to flash freeze for about ten minutes, I hope you’ll remember that they’re in there and not forget them for a week. Ah hem. No matter, they were really good then too! Just let them sit for about two minutes then they should be easy to cut.

Third, I recommend doubling this batch because these little babies don’t last long!

6 Tbs nut butter (I doubled and did 6 almond and 6 peanut)

3 Tbs coconut oil

3 Tbs honey

2 Tbs cocoa

1/2 tsp vanilla

1-2 cup raw cashews (chopped!)

Mix all except cashews until smooth. Add cashew bits. Spoon onto cookie sheet and freeze 10 minutes then cut into squares and store in the refrigerator.

I think these would also be really good with two drops of peppermint essential oil mixed in! And or another kind of nut, like pecans, added to the cashews.