Desserts | My Foodie Call

Category: Desserts
- Whole Wheat Peach Cobbler
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 22nd
  SO happy that I live in an area that grows peaches.
  
  So the other day my oldest son and I took a trip to Boone Hall Farms and it did not disappoint.
  
  What does it mean when you have peaches at your fingertips?????
  
  It means peach cobbler.
  
  A whole wheat version of course. I enlisted my oldest child to help…
  
  We started with these.
  
  Devyn peeled and sliced.
  
  Then we added our sweetener.
  
  Next we spread the peaches in our prepped baking dish.
  
  Then we mixed our dry ingredients,
  
  made it crumbly,
  
  and added this topping to our peaches.
  
  Next our cinnamon mixture was sprinkled on top.
  
  Then we baked it.
  
  Topped it.
  
  And devoured it.
  
  Whole Wheat Peach Cobbler
  
  Ingredients
  
  For the filling
  - 8 fresh peaches, peeled and sliced
  - 2 tablespoons brown sugar
  - 1/4 teaspoon cinnamon
  - 1/8 teaspoon nutmeg
  - juice of one lemon wedge
  - 2 teaspoons cornstarch
  For the topping
  - 1 cup whole wheat pastry flour
  - 1/4 cup sugar or (6 packets NuNaturals Stevia Powder)
  - 1/4 cup brown sugar
  - 1 teaspoon baking powder
  - 1/2 teaspoon salt
  - 6 tablespoons unsalted butter, cut into small pieces
  - 1/2 cup boiling water
  - 2 tablespoons brown sugar
  - 1 teaspoon cinnamon
  Directions
  1. Preheat oven to 425 degrees.
  2. Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a pre-sprayed 2-quart baking dish.
  3. Bake for 10 minutes and then remove from oven.
  4. While it is baking combine flour, white sugar (or NuNaturals), 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with the back of a fork or masher until mixture crumbles. Add water until just combined.
  5. Drop spoonfuls of crumble mixture over the peaches.
  6. Mix together 2 tablespoons brown sugar and 1 teaspoon cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture.
  7. Bake until topping is golden, about 30-35 minutes.
  The entire cobbler was gone that night.
  Posted in Desserts | Tagged whole wheat pastry flour
- Chocolate Chip Cookie Ice Cream Pie (that is healthy. for real.)
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 15th
  Is it a Giant Cookie? Is it a Chipwich? Is it an Ice Cream Pie?
  
  It’s all of the above.
  
  Here’s how the story goes…A certain little man just turned 7.
  
  This picture? A fast birthday ~~cake~~ treat. I used a little more effort on the pie.
  
  The above picture was a treat made on the fly. Different celebration than the ice cream pie.
  
  Birthday’s seem to get celebrated 12 times over at this age. In my attempt to try minimize the sugar and junk, I made a fun ice cream cookie cake modified from this recipe.
  
  Birthdays are never ending at this age. It really is a “Birthday month”.
  
  This ice cream pie was fun to make and I was thrilled with the results.
  
  And it is not too bad on sugar.
  
  My chocolate-loving father even had 2nd helpings. Little did he know what was in that ginormous cookie.
  
  A can of beans.
  
  Don’t freak, read on..
  
  First whir up your cookie dough ingredients in your food processor…
  
  …then press 1/2 of the cookie dough batter onto cheesecake (springform) pan. This is lined with parchment paper…see it sticking out on the side there?
  
  Then pop it in the oven.
  
  Here it is baked. That’s one BIG cookie.
  
  Complete cookie number 1.
  
  Plate it. And pop it in the freezer. You’ll do this twice.
  
  So yes, you’ll have two BIG cookies.
  
  Soften your ice cream.
  
  Pile it on cookie number one.
  
  Smoosh and spread it out by placing parchment over and smoosh away…
  
  See?
  
  Seal it up with it’s twin cookie…
  
  Add some chocolate chips to the side. Nom nom.
  
  Chocolate Chip Cookie Ice Cream Pie
  - 1 1/2 cups peanut butter
  - 1 can white beans, rinsed and drained
  - 1 1/2 cups old-fashioned rolled oats
  - 6 Tbsp natural applesauce
  - 3 Tbsp pure maple syrup
  - 3 tsp pure vanilla extract
  - 1 1/2 tsp baking soda
  - 3/4 tsp salt
  - 3/4- 1 cup Ghirardelli Dark Chocolate Chips
  - 1/2 gallon light vanilla ice cream
  Directions
  1. Preheat oven to 350 degrees.
  2. Line springform pan with parchment paper and secure.
  3. In food processor blend everything (except the chocolate chips) together until a dough is formed, stopping to scrape the sides down if necessary.
  4. Add chocolate chips and pulse a few times just to lightly incorporate.
  5. Press 1/2 of the dough into pan, spreading and flattening with your fingertips.
  6. Bake for 15-20 minutes until lightly brown along the edges and allow to cool on the baking sheet. Release the collar of the springform pan and transfer the entire giant cookie (with parchment) to the freezer until ready to assemble.
  7. Repeat steps 4 and 5 with remaining batter.
  8. Allow ice cream to sit out for a little bit to soften slightly.
  9. Remove large cookies from the freezer and press ice cream on top using parchment.
  10. Add top cookie and press down gently. I added a few chocolate chips along the sides for fun.
  11. Re-freeze until ready to eat.
  ***Before I put this back in the freezer, I cut this into slices thinking it would be easier when it came time to serve it. I sliced it, covered it and popped it in the freezer over night. The next day I took it out 15 minutes before serving and it was perfect and was very easy to separate and not too melty…:)
  
  Love him.
  Posted in Desserts, Snacks | Tagged beans, dark chocolate, oats
- Back in first grade…Healthy Soft Serve Sundaes
  
  Posted at 8:00 pm by myfoodiecall
  
  May 31st
  
  Nom nom.
  
  I make banana soft serves at home A LOT. So easy. It’s just frozen banana (sliced and peeled), then whipped down in a food processor. This dessert is so versatile and the internet is exploding with different yummy variations you’d be crazy to not give it a go if you haven’t already. My go to recipe is usually some sort of peanut butter and chocolate soft serve but I do make berry concoctions for the kids quite frequently. Here is this recipe from a while back, but seriously, the sky is the limit when you start with your basic frozen bananas.
  
  So….I headed back to first grade. If you remember, I have been there three times now. We have done pumpkin smoothies and chocolate pudding and green smoothies so far. This last treat Landon has been asking for all year. We did this in kindergarten as well and it was a big hit.
  
  Banana Soft Serve Sundaes
  
  Kindergarten Landon. Poor guy must get so sick of being my model all of the time.
  
  So here is what we do and why the kids like it. We start with our banana soft serve as our base and the kids get to pile it with healthy toppings. A healthy sundae bar if you will. Healthy topping choices were strawberries, blueberries, crushed peanuts and even crushed whole grain pretzels. woot woot! To make things even more tasty the kids made a raw chocolate sauce to drizzle over the top. So naturally Landon would be excited for this snack in first grade as well.
  
  As usual, we had a lesson on one nutrient that was in our snack.
  
  Bananas=potassium. We talked about overall heart health and potassium’s role .
  
  Then we got to work.
  
  The kids sliced their bananas…
  
  Popped them in a freezer bag.
  
  These bananas went into the cooler that I brought. I pulled out my “magic” bananas that were ready to go, pre-frozen.
  
  Frozen bananas, whirring in the food processor.
  
  Here the kids are watching them get whipped down.
  
  See how creamy and custardy it becomes?
  
  Kids chose their toppings…
  
  Vaughn, getting ready to go for it…
  
  Landon, killing it.
  
  This year was no different. Kids wanted seconds.
  
  Posted in Desserts, Snacks | Tagged banana, berries, peanuts
- Strawberry Cream Cheese Pita Pizzas
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 9th
  Gotta pita?
  
  Strawberry season is here in the south. A reason to celebrate! Although blueberries are my favorite of the berry family, strawberries are right up there in rank. Check out this strawberry pita treat…complete with a chia infused cream cheese.
  
  Chia seeds. You should be eating this daily. Sick of chia lectures, yet?
  
  The base flavor for the recipe. Strawberry Chia Cream Cheese.
  
  How to make the Strawberry Pita Pizzas
  
  Buy some whole wheat pitas. These come in various sizes. You could even get the cute little ones like in this post.
  
  Dairy-free cream cheese. You could use regular…whatever you are feelin’.
  
  Again, your chia.
  
  Pile it in a bowl with some strawberries and a tad bit of sweetener.
  
  Whip it up.
  
  Assemble and…
  
  cut.
  
  Strawberry Cream Cheese Pita Pizzas
  
  Ingredients:
  - 1 tub Tofutti cream cheese
  - 1 tablespoon chia seeds
  - 2 Tbls sugar (or stevia)
  - 1 package strawberries
  - 1 package whole wheat pita bread
  Directions:
  
  1) Combine cream cheese, chia seeds, sugar and 3 hulled and fine-chopped strawberries to a bowl.
  
  2) With a hand mixer, blend for 1 minute on high. Stop, scrape down bowl. Blend for one more minute.
  
  3) The rest is pretty self-explanatory. Spread cream cheese on pitas, thin slice some strawberries, arrange them on your pita and that’s it!
  
  Slice and serve.
  Posted in Breakfast, Desserts, Snacks | Tagged chia, strawberry
- Make friends with…Medjool dates (and Cocoa Cookie Dough Balls)
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 6th
  
  There is a reason they are called nature’s candy. If you have a sweet tooth, make these your
  new BFF.
  
  What’s up with dates? Are they healthy? Isn’t there too much sugar?
  
  Yes, there is a decent amount of sugar, but don’t fear, it is naturally occuring. Nothing added. Worth noting: The high fiber content will help slow the bodies blood sugar response. Score.
  
  Speaking of naturally occuring sugars, same goes for bananas and carrots. I can’t stand when people are afraid of their high sugar content. Yes, bananas are high in fruit sugar, but let’s just stop it.
  
  Seriously. Let’s just stop.
  
  Bananas, Carrots and DATES are fruits and vegetables, not a can of Coke.
  
  Bakc to my Medjools. In addition to the fiber, they also have B Vitamins, Copper, and Potassium.
  
  Why Medjool Dates VS. other dates?
  
  Medjools, are the largest, sweetest, and softest of all dates. Because of these traits, they make a great addition to many desserts and raw foods’ recipes. I make many raw dessert balls, but the ones pictured below were one of the first dessert balls that I have ever made and still make time and time again.
  
  Here is a good recipe to get you started on your Medjool Date journey.
  
  From Dreena Burton’s Let Them Eat Vegan!
  
  My crew loves these.
  
  Cocoa Cookie Dough Balls
  
  Makes 18 to 20 dough balls
  
  Ingredients:
  1 cup raw almonds (see note for nut-free option)
  1 cup + 4 TBS rolled oats
  1/4 teaspoon sea salt
  2 cup pitted medjool dates
  1/2 cup raisins
  1/2 cup unsweetened cocoa powder
  2 tsp pure vanilla extract
  4 TBS dark chocolate chips
  
  In a food processor, process the almonds until fine and crumbly. Then add remaining ingredients (except the optional chocolate chips) and process. Once the mixture starts to become crumbly, process fully for a minute or two. It will appear as if nothing is happening at first, that the mixture is just whirring around in crumbs, but soon it will start to become sticky. When you see it start to become a little sticky, add the chocolate chips and process again. Continue to process until it forms a ball on the blade. Stop the machine and remove the dough.
  
  Take small coops of the dough (1 to 1 1/2 tablespoons in size) and roll in your hand. Repeat until you have rolled all of the dough.
  
  I usually keep some in the fridge and some in the freezer, but they do not last too long in either. :/.
  
  Posted in Desserts, Make friends with..., Snacks | Tagged almonds, dates, oats
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