Desserts | My Foodie Call | Page 3

Category: Desserts
- Healthy Pumpkin Ice Cream Pie
  
  Posted at 8:03 pm by myfoodiecall
  
  Nov 24th
  So I do realize that with any dessert you have to be careful with the claim “healthy”. I do believe dessert is dessert (not an apple for crying out loud) and this family is big on dessert. Really I try to just find a healthier way of doing it. So while I know that having a fruit salad for dessert is the best choice, who the heck does that??
  
  Maybe someone on a diet.
  
  But, this is not a diet blog.
  
  This is just a simple family blog, with healthier options, typos and all.
  
  Healthier versions of everyday things.
  
  That said, this dessert is awesome and I make it with dairy-free ice cream, but you can choose your favorite vanilla. I hadn’t made this one in a little while but figured it was time. A family fave!
  
  Also, this recipe is another great way to get pumpkin into your family. No Thanksgiving required. Make this year round. Why? Because it has ice cream. And why? Because pumpkin is good for you.
  
  Pumpkin Pie Ice cream. Anything with ice cream is just great.
  
  Start with your softened ice cream.
  
  Add your pumpkin and spices.
  
  Add it to your crust.
  
  Add your whipped topping.
  
  Re-freeze for a couple of hours and you’re in business.
  
  Healthy Pumpkin Ice Cream Pie
  
  Ingredients
  - 1 1/2 quart tub of your favorite vanilla ice cream (I used Trader Joe’s Soy Vanilla Ice Cream)
  - 1-15oz can of pumpkin
  - 1 teaspoon vanilla
  - 1 teaspoon cinnamon
  - 1/4 teaspoon nutmeg
  - 1/4 teaspoon ginger
  - Store-bought crust (I used a whole grain graham cracker crust from Whole Foods)
  - Whipped topping of choice (I used Truwhip, tastes just like Cool Whip, but is healthier)
  Directions
  
  1) Let your ice cream thaw until you can easily stir it, (just don’t let it melt entirely!)
  
  2) Stir in pumpkin, vanilla and spices until well blended.
  
  3) Spread whipped topping along the top.
  
  4) Pop it in the freezer. Refreeze.
  
  5) Sit and wait impatiently for a couple of hours.
  
  6) Resist the urge to check the freezer 12 times.
  
  7) Slice and eat.
  Posted in Desserts | Tagged pumpkin
- Almond Butter Breakfast Cookies
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 23rd
  Breakfast cookies…
  
  I wanted to bake something portable for breakfast.
  
  My initial thought was to do a banana bread, but my kids are hot and cold with banana bread these days. Gotta mix things up.
  
  I decided to make these cookies instead. I am calling them breakfast cookies because they have whole grains, banana, and Multi-grain Cheerios. Breakfast things, right? Our “healthy” breakfast cookies ingredients also include flaxseed meal and my personal fave, almond butter. Alternately, you could substitute the almond butter for peanut butter. Your taste, your call.
  
  These cookies are not overly sweet, but just sweet enough that you will feel like you are having a treat for breakfast.
  
  Almond Butter Breakfast Cookies
  
  Ingredients
  - 4 tablespoons coconut oil, softened if it is cold and hardened (just pop it in the microwave for a few seconds)
  - 1 cup packed brown sugar
  - 1 medium ripe banana, mashed
  - 1/2 cup unsweetened applesauce
  - 2 eggs
  - 1 teaspoon vanilla
  - 2/3 cup almond butter
  - 1 1/2 cups white whole wheat flour
  - 1/2 teaspoon baking soda
  - 1/4 teaspoon salt
  - 1 teaspoon cinnamon
  - 1 cups rolled oats
  - 2 cups Multi-Grain Cheerios
  - 1 tablespoon flaxseed meal
  Directions
  1. Preheat oven to 350 F.
  2. Blend coconut oil, brown sugar, banana and applesauce together with an electric mixer until combined. (1 1/2- 2 minutes.
  3. Add eggs and mix until combined.
  4. Add vanilla and almond butter. Mix well.
  5. In a separate bowl, whisk together flour, baking soda, salt and cinnamon.
  6. Add flour mixture to coconut oil mixture and mix just until combined.
  7. Stir in rolled oats, Multi-grain Cheerios and flaxseed meal.
  8. Scoop out batter in cookie-sized tablespoons onto prepared cookie sheet.
  9. Bake for 17-20 minutes, or until edges are lightly browned.
  10. Remove and cool on a wire rack.
  Almond Butter Breakfast Cookies
  Posted in Breakfast, Desserts, Snacks | Tagged almond butter, cookies, oats, white whole wheat flour
- Baked Pumpkin Tortilla “S’mores”.
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 19th
  I had no clue what to title this one. Although the title says “s’mores”, they aren’t technically “s’mores” because there is ZERO graham cracker in this recipe.
  
  Looking fudgy, no??
  
  Definitely not the right season for a s’mores recipe either. Last time I checked, s’mores were made in the summer and definitely didn’t include pumpkin.
  
  However, they are kinda s’mores-like because they have chocolate and marshmallow.
  
  Regardless….He’s not complaining.
  
  oh and FYI, this was dinner. Whoops.
  
  Baked Pumpkin Tortilla S’mores
  
  Instructions:
  - 6 whole wheat tortillas
  - Pumpkin butter from this recipe
  - Pumpkin Blondie Bar (crumbled up) from this recipe
  - Mini marshmallows
  - Chocolate fudge sauce (pre-bought or ***make recipe below***)
  - Whipped topping of choice
  Directions:
  1. Preheat oven to 350 degrees.
  2. Cut 6 sheets of aluminum foil, big enough to fit your tortillas.
  3. Lay each tortilla on your sheets of aluminum foil.
  4. Spread pumpkin butter each tortilla.
  5. Sprinkle crumbled blondie bar crumbles and marshmallows over the half of tortilla.
  6. Fold each tortilla in half. Wrap each tortilla in foil and place on baking sheet.
  7. Bake for 10-15 minutes, or until the marshmallows are soft and melted.
  8. Remove the tortillas from their foils and drizzle with your chocolate fudge sauce.
  9. Cut each tortilla into wedges.
  10. Top with your whipped topping.
  A closer look, shall we????
  
  aluminum foil. duh.
  
  Whole wheat tortillas.
  
  Blondie bar crumbles
  
  Spread your pumpkin butter.
  
  Assemble your crumbles and marshmallows on half.
  
  Fold each tortilla in half.
  
  Wrap each tortilla in foil and place on baking sheet.
  
  Bake.
  
  Slice.
  
  Drizzle with your chocolate fudge sauce.
  
  Yup.
  
  Baked Pumpkin Tortilla S’mores.
  
  Want that chocolate fudge sauce recipe from above??
  
  ***Chocolate Fudge Sauce***
  - 4 Tbs coconut oil, melted down
  - 2 Tbs maple syrup
  - 3 Tbs cocoa powder
  - 1 tsp vanilla
  DIRECTIONS
  1. Combine all ingredients in a small bowl. Place in a pourable bottle.
  2. If the sauce gets too cold, it will separate and the coconut oil will create a layer. Just place the bottle in warm water until you can shake it up again.
  Posted in Desserts | Tagged pumpkin
- Boxed Blondie Bars with Pumpkin
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 17th
  A boxed recipe??? On a blog???
  
  “Oh no she di’ n’t…”
  
  Oh, yes I did….
  
  No apologies for the “boxed” recipe. Not all bloggers have to cook from scratch, right?? As parents, we all do the best we can, right? Well for today this is the best I can….
  
  If you have been following me for a little while, you know that some of my food is pre-cooked, some pre-cut, sometimes I use faux meats. Sue me.
  
  I kid.
  
  That said, obviously fresh is best when possible, but I am a realist and well if I did fresh all of the time I would have ZERO time for soccer games, Parenthood (the show)…(and real life, I guess), or wine with the ladies (important.)
  
  C’est la vie.
  
  This dessert recipe is awesome.
  
  And is healthy-ER, than straight-up boxed.
  
  Not striving for perfection, right?
  
  Well, these are pretty dang perfect. If only I could claim that I made them from scratch….. 🙂
  
  Pumpkin Blondie Bars
  
  Ingredients:
  - 1 Blondie Bar box
  - 1 can of pumpkin
  Directions:
  
  1) Preheat oven.
  
  2) Mix the Blondie Bar mix with full can of pumpkin.
  
  3) Bake.
  
  4) Cut.
  
  4) Hide from family.
  
  1 box+1 can of pumpkin= heaven.
  
  Stir it up.
  
  Plate of awesomeness.
  
  A close up of awesomeness.
  
  REMEMBER: No egg or oil. Just the box and pumpkin. Done.
  Posted in Desserts | Tagged pumpkin
- Slow Cooker Apple and Pear Crisp (healthified)
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 28th
  I love the smell of cooked apples.
  
  I feel very Suzy Homemaker when I can time that scent to when the family walks in the door. Here is a recent dessert timed just right for when the school bus did a drop off and left me with two hungry boys.
  
  Healthy Slow Cooker Apple and Pear Crisp
  
  Ingredients
  - 1/2 cup brown sugar
  - 1/4 cup coconut palm sugar (or more brown sugar)
  - 1 cup rolled oats
  - 1/2 cup white whole wheat flour
  - 4 tablespoons coconut oil (slightly soft. If yours is solid, microwave for a few seconds)
  - 3-4 cups sliced apples and pears (I left the peels on because mine were organic. Hopefully I convinced you to go organic after this post.)
  - 3/4 cup water
  - 1/4 cup sugar
  - 1 tsp. cinnamon
  Directions
  1. Stir the first 4 ingredients together in a medium-sized bowl.
  2. Add coconut oil and use a fork to scramble it up a bit and make soft crumbs.
  3. Combine the apples and pears in a large bowl. Stir in half the crumbs, mixing to coat all the apples.
  4. Pour into your pre-sprayed bowl of the slow cooker.
  5. Whisk water, sugar and cinnamon together. Pour over apple/pear mixture.
  6. Top with remaining crumb mixture.
  7. Place a paper towel over the bowl before putting lid on slow cooker. This will keep it “crisp”.
  8. Cook on low for 2 hours.
  A few pictures to help your process…
  
  Mix up the first four ingredients.
  
  Add your coconut oil.
  
  Chop your apples and pears.
  
  Fruit and crumble mixture.
  
  Don’t forget your paper towel to get rid of excess moisture.
  
  Perfect.
  
  I also made this coconut whip cream recipe.
  
  What is your favorite slow cooker dessert?
  Posted in Desserts | Tagged apple, oats, slow cooker, white whole wheat flour
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