dessert | My Foodie Call

Tag: dessert
- Healthy Holiday Ice Cream Sandwiches
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 15th
  Healthy-er Holiday Ice Cream Sandwiches
  
  What makes these babies healthy-ER???
  
  Whole wheat pastry flour. Love this stuff.
  
  What makes these babies “holiday”?
  
  Really it’s just the crushed peppermint. These ice cream sandwiches can be made anytime, I just wanted to holiday it up a bit so I crushed some mints and called it a day.
  
  Crushed peppermints in the ice cream. Holiday-ish right?
  
  For a closer look scroll down past the recipe for the pictorial.
  
  Healthy Holiday Ice Cream Sandwiches
  
  Ingredients:
  
  For the cakes:
  - 1 cup almond milk
  - 1 T. apple cider vinegar
  - 1 1/3 cup whole wheat pastry flour
  - 2/3 cup cocoa powder
  - 1 t. baking soda
  - 1/2 t. baking powder
  - 1/4 t. salt
  - 1/3 cup Earth Balance vegan butter
  - 1 cup sugar
  - 3 eggs (or try making flax eggs: 3 tablespoon flax mixed with 9 tablespoons water. Let set for 30+ minutes in the fridge)
  The ice cream center:
  - 1- 32oz tub Vanilla Ice Cream of choice (I used Trader Joe’s Soy Vanilla Ice Cream, but you could use any vanilla: light, frozen yogurt…what ever you like)
  - 15-18 peppermint candies, crushed in the food processor
  Directions:
  
  For the cakes:
  1. Preheat the oven to 400 F. Line baking sheet with parchment paper. Easy clean up!
  2. In a small bowl, whisk almond milk and apple cider vinegar.
  3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  4. In a large mixing bowl using an electric hand mixer, beat the Earth Balance and sugar until fluffy, about 3-4 minutes.
  5. Add the egg and beat until the mixture is creamy and well combined, another minute.
  6. Add the flour mixture next (in several batches,) alternating with the almond milk mixture, until all ingredients have been added and the mixture is smooth.
  7. Using a large spoon, drop the batter onto the prepared sheets, creating 2-3 inch rounds.
  8. Bake for 10-12 minutes. Use a spatula to transfer the cakes to a wire cooling rack. Cool completely before filling.
  For the ice cream center:
  1. In a large bowl, scoop all of the ice cream out of the container and let thaw a bit.
  2. Stir in crushed peppermint candies.
  To assemble:
  1. Turn half of the cooled cakes upside-down (flat side up), and spread a generous amount of ice cream. Top with the other cakes (flat side down).
  2. Eat immediately or wrap and freeze.
  A closer look.
  
  Here is your almond milk and ACV mixture.
  
  And your dry ingredients…
  
  Vegan butter/sugar
  
  Mix it all….Couldn’t you just lick this batter?
  
  Your cakes.
  
  Add your mints to your processor.
  
  Crush ’em.
  
  Add your peppermints to your softened ice cream.
  
  Pile it on your cake.
  
  Top it and devour.
  
  Or freeze for later.
  
  Although there wasn’t much of a “later” for us.
  Posted in Desserts | Tagged dessert, healthy, holiday, ice cream, sandwich, whole wheat pastry flour
- Vegan Eggnog Pumpkin Pie
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 26th
  Let’s blend the holiday season, shall we? Eggnog pumpkin pie.
  
  Thanksgiving is almost here, hooray. I can’t wait to make my vegetarian “stuffing in a pumpkin.” It’s been two years since I have made it and I’m bringing it back. Then one of my favorite times of the year.
  
  Egg Nog season. LOVE IT.
  
  Decided to blend the holidays in this dessert.
  
  Vegan Eggnog in my pumpkin pie?
  
  Yes, please.
  
  One caveat to this recipe. After it is baked, it needs to set in the refrigerator over night, so plan ahead. But seriously, the recipe itself is so dang easy, who cares if it needs some chillin time.
  
  Love the dairy-free egg nog brands out there.
  
  In this recipe I used So Delicious Nog, but they are all pretty great.
  
  This pie has no egg and does not need much additional sugar because of the sweetness from the Nog Coconut Milk. I also love that in this pie I was able to use molasses. Remember that molasses is a great source of calcium??
  
  Vegan “Egg” Nog Pumpkin Pie
  
  Ingredients
  - 1 can pumpkin
  - 1 cup non-dairy eggnog
  - 1/2 cup brown sugar (or sucanat)
  - ¼ cup cornstarch
  - 1 Tbs. dark molasses
  - 1 tsp. vanilla extract
  - 1 tsp. ground cinnamon
  - ½ tsp. ground ginger
  - ¼ tsp. grated nutmeg
  - 1/4 tsp allspice
  - store-bought pie crust (vegan if you care)
  - Whipped topping (I used TruWhip, a healthier “Cool Whip”)
  Directions
  1. Preheat oven to 425°F.
  2. In large bowl, use a hand mixer to blend all ingredients until smooth.
  3. Pour into crust. Bake 10 minutes.
  4. Reduce oven temperature to 350°F; bake until filling is set, 45- 50 minutes.
  5. Set on wire rack to cool, then refrigerate overnight.
  6. Top with whipped topping.
  Also….**I am taking a blogging break for a few days to enjoy Thanksgiving. Hope everyone enjoys their time with their own families. See you next week!**
  
  I’m home. One last piece in the fridge. It’s mine.
  Posted in Desserts | Tagged dessert, pumpkin, vegan
- “Green” Berry Soft Serve
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 2nd
  Do you keep frozen, sliced bananas in your freezer? You really should. Smoothies and banana soft serve require a tad bit of prep work. Not a ton, but yes if you want to be that “healthy family”, frozen pre-sliced bananas is a required freezer staple.
  
  On that note, here is a healthy dessert for when that craving hits.
  
  Not a green smoothie. Not banana soft serve. Somewhere in between.
  
  A satisfying dessert with spinach? Yes.
  - 1/2 of a fresh banana
  - 2 Frozen ripe bananas (peel, and slice into 1-2 inch chunks, frozen prior)
  - 1/2 Cup frozen berries (I used organic mixed berries)
  - 1 Handful organic spinach (conventional greens are nasty, go organic!!!)
  - 1 Tablespoon honey
  Pile into your food processor. Process until broken down and it develops a creamy consistency. You may need to scrape it down in between so that things can move freely.
  
  Bananas and berries.
  
  Add honey and spinach.
  
  Spinach? Nah.
  
  Note: Don’t get busted by the family. Be sure to hurry and put the package back into your fridge before the family spies it. 🙂
  Posted in Desserts | Tagged banana, berries, dessert
- Healthy Cookie Dough Bites
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 30th
  Cookie dough bites.
  
  These things taste absolutely sinful.
  
  But are not.
  
  Egg-free. Dairy-free.
  
  Here’s how it goes…
  
  Gather this stuff.
  
  Dump your oats and cashews.
  
  Grind to a powder.
  
  Add your sweetener.
  
  Pulse to a ball-like dough.
  
  Pulse in your chocolate chips.
  
  After chilling your dough in the freezer, roll it baby!
  
  They multiplied.
  
  Cookie Dough Bites
  - 1 cup raw cashews
  - 1/2 cup rolled oats
  - 2 Tablespoons maple syrup
  - 3 Tablespoons honey
  - 1 teaspoon vanilla
  - 1/3 cup dark chocolate chips (I use Ghirardelli 60% dark chocolate chips)
  1. Add cashews and oats to your food processor. Process until you get a flour-like consistency.
  2. Add maple syrup, honey, vanilla. Pulse (not process) a few times until it forms a ball of dough.
  3. Add chocolate chips. Pulse a few times until they are mixed throughout.
  4. Place food processor bowl in the freezer for about 10-15 minutes so that your dough will be easier to roll, otherwise it will stick to your palms.
  5. Use a small spoon to scoop out the dough. Roll into a ball in the palm of your hands.
  That’s good stuff. Might want to hide these from everyone….
  Posted in Desserts | Tagged chocolate chip, dessert, vegan
- Coconut flour chocolate chip cookies
  
  Posted at 2:20 pm by myfoodiecall
  
  Aug 25th
  So I bought a tub of coconut flour at Whole Foods oh say maybe, 6 months ago…At least….
  
  This canister has been staring at me for wayyy too long.
  
  Finally decided to use it. While I do not follow the paleo diet, I do realize that coconut based diets are the latest health craze. I do say “latest” because science changes so frequently it may be a thing of the past by next week. Anyhow, I do like to experiment with different grains when baking so I figured it was time to open this puppy. Why coconut flour?
  
  Well it is naturally high in fiber and is a fantastic protein source. Who knew ground up coconut meat could be that good for you. One caveat. It can not be subbed 1:1 for other flours when baking. The problem is that it absorbs liquid rapidly and it tends to clump so it is a little more difficult to substitute in other recipes. You have to have some mad kitchen skills (or a lot of money to waste) if you plan to experiment. Although I plan to channel my inner chemist soon, NOT my first time opening the canister.
  
  This recipe is straight from google. Found it in several places actually, so I am not sure who to give credit to.
  
  Not too bad for a first attempt.
  
  Coconut flour chocolate chip cookies
  
  2 eggs
  
  ¼ cup coconut oil, melted
  
  ¼ cup sugar
  
  ½ cup non-dairy milk
  
  1 teaspoon vanilla
  
  ¼ teaspoon salt
  
  ⅓ cup coconut flour
  
  ⅓ cup chocolate chips
  
  Instructions
  1. Pre-heat oven to 375 degrees and spray a cookie sheet with non-stick spray.
  2. In a medium bowl, whisk together eggs with melted coconut oil, sugar, coconut milk, vanilla, and salt.
  3. Using a rubber spatula, stir in coconut flour and chocolate chips.
  4. Scoop cookies by the teaspoonful and spoon onto baking sheets.
  5. Bake for 13-18 minutes or until browned.
  6. Let cookies cool for a couple of minutes before setting on a cooling rack.
  Finished product. Chewier than a traditional cookie, but definitely tasty.
  
  Any favorite coconut flour recipes out there? Any good advice on substitutions? Let’s here them!
  Posted in Desserts | Tagged coconut flour, coconut oil, dessert
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