Butterscotch Pot de Creme

This recipe required a few runs. The first run the flavor was too weak, so in the second run I extended the carmel cooking time and cooked it to a dark copper color – it worked. The flavor was nice  and strong. With the flavor nailed down, the third run was to tweak the texture for a creamier finish, so I added in an extra egg yolk—it worked. Fourth run was necessary for the pictures and to proof the recipe one more time.

Butterscotch Pot de Creme Recipe

YIELD: 6 servings

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup dark brown sugar
• 1/4 cup water
• 3/4 cup granulated sugar
• 5 egg yolks
• 1 teaspoon vanilla extract

 See Full Recipe please visit : Butterscotch Pot de Creme

Jelly Doughnut

Do you know what I love about a doughnut? It’s almost like having cake for breakfast, but almost better because it’s deep fried.

Okay, so I might be stretching it because these doughnuts require yeast while most cakes don’t; and this hardly has any butter, whereas most cakes do. But do we have to be technical? Let’s just agree that it’s a spongy-like cake with a little more elasticity.

Yeah. Okay, let’s do this. 
Please.
Because I even went as far as doing step-by-step photos to show you how easy this recipe is to pull off. Admittedly, step-by-step photos take a good long while to do, but I tried a video and that was a colossal failure. I scrapped it half way through. Ah well. Luckily, the pictures worked out, so really, now  you must make this. I promise it’s worth the effort. But if I still haven’t convinced you, pass this along to a friend who will make these for you, because homemade doughnuts are the awesome-est (awesomest – a real word if you play Scrabble with me) and even more awesome when they are jelly-filled.

Jelly Doughnut Recipe

YIELD: Makes 18-20 doughnuts

Ingredients:

• 2 tablespoons active dry yeast
• 1/2 cup milk (100 degrees to 110 degrees)
• 1/3 cup + 1 teaspoon sugar
• 2 1/4 cups all-purpose flour
• 3 large egg yolks
• 2 tablespoons unsalted butter, room temperature
• 2 teaspoons salt
• 3 cups vegetable oil
• 1 cup seedless raspberry jam

 See Full Recipe please visit :  Jelly Doughnut

Blueberry Baked Oatmeal

Let’s ease into Monday with this no-fuss Blueberry Baked Oatmeal. It’s like a breakfast dessert that’s good for you and light in calories.


Blueberry Baked Oatmeal Recipe

Ingredients:

• 2 1/2 cups blueberries (fresh or thawed frozen)
• 1 cup rolled oats
• 2/3 cups milk plus 1/2 cup of milk of choice
• 3 to 6 tablespoons pure stevia
• 3 1/2 tablespoons melted coconut oil
• 3 tablespoon ground flax
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup shredded coconut
• 1/2 teaspoon cinnamon, optional

See Full Recipe please visit : Blueberry Baked Oatmeal


More delicious recipes you might enjoy:
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Frozen Custrard Cake

Dark Chocoalte-Caramel Cookie Bar

Mixed Berry and Granola Parfait

Dark Chocoalte-Caramel Cookie Bar

Today I’m super pumped to have a guest post from cookbook author, Josh, of Slim Palate, who many of you are familiar with, and for those of you who are not, make sure you head over to his awesome blog for good eats.

But of course not before you take in this grain-free, gluten free Dark Chocoalte-Caramel Cookie Bar—think of this as the healthy version of a Twix Bar. Sure I do a fair share of indulgent treats around, but indulgent treats that are Paleo and/or gluten-free friendly is always something I love working into my rotation of baked goods.

This is all possible with the power of science, and by science I mean simply subbing honey and coconut sugar in place of the regular sugar and corn syrup.  You can always use sugar and corn syrup if you’d rather but I think that might take away some of the magic behind this recipe. The idea that healthier foods/ingredients don’t taste good is a fallacy and I’m here to eliminate that thought.

Then again, it’s still a treat that still has lots of sugar in it. Which is probably why it tastes amazing. Oh it also has like a ton of butter in it so, yeah. I have no regrets.

Sugar fiends and health nuts unite, enjoy the crumbly, buttery, ooey gooey candy that are my Dark Chocolate-Caramel Cookie Bars. You won’t regret it.



 Dark Chocoalte-Caramel Cookie Bar Recipe

YIELD: Serves 6

Ingredients:

Shortbread Base:

• 2 cups almond flour
• 1 cup tapioca flour
• 1 cup softened butter plus extra for greasing
• 2/3 cup coconut sugar
• 1/2 teaspoon salt

Caramel Middle:

• 3/4 cup coconut sugar
• 1/2 cup honey
• 3 tablespoon butter or ghee
• 3/4 cup heavy cream or coconut milk
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Chocolate top:

• 10 1/2 ounces dark chocolate, roughly chopped (anywhere around 70%)

Tips: When using your candy thermometer, make sure that it is only in the liquid and not touching the bottom of your pot.

 See Full Recipe please visit :    Dark Chocoalte-Caramel Cookie Bar

Chocolate Espresso Mousse

Want to know why this is the best tasting mousse ever, besides the chocolate, the bold coffee flavor, the smoothness, the light texture—but not so much that it dissipates before you get the richness of the chocolate? I’ll tell you—the best thing about this mousse is I actually finished it.

Yup, there’s a story here. Because that’s what happens when you try to separate eggs with a baby saddled to your hip— it’s a messy affair. So what that it took me 10 eggs to yield the needed 4. That’s what happens when the bowl gets pulled out from under you and onto the floor, or after starting over, the same curious 8-month-old hands decide to pull your hands to his mouth to taste what it is you’re doing.

Chocolate Espresso Mousse Recipe 

YIELD: Serves 6

Ingredients:

• 8 oz. chocolate (65% cacao), coarsely chopped
• 1/4 cup milk, warmed
• 2 tablespoon unsweetened cocoa powder
• 4 egg yolks
• 1/2 cup sugar
• 2 teaspoons instant coffee granules (I used one Starbucks Via)
• 2 egg whites
• 1/2 teaspoon salt
• 1 cup whipping cream
• 1/4 cup granulated sugar

 See Full Recipe please visit : Chocolate Espresso Mousse


More delicious recipes you might enjoy:


Raspberry Pistachio Eton Mess
 

If you’ve never made or had this, let me start by saying this impressive looking dessert is easy to make read more...


 Butterscotch Pot de Creme

 This recipe required a few runs. The first run the flavor was too weak, so in the second run I extended the carmel cooking time and cooked it to a dark copper color read more....

Mixed Berry and Granola Parfait 

 It’s full of healthiness—Greek yogurt, blueberry and strawberry puree, granola and whole fruit. But what really sends this over the top is I’ve punched up this parfait with some chopped Aloha Superfood Chocolate, an organic and vegan chocolate that’s only sweetened with unrefined coconut sugar read more....

Raspberry Pistachio Eton Mess

Get your fancy pants on, we are doing an raspberry pistachio eton mess today with a hit of pretty from some edible flowers.

If you’ve never made or had this, let me start by saying this impressive looking dessert is easy to make.

It’s comprised of just a few components like – whipped cream, fresh fruit, some nuts and meringue. I used store bought meringue to short cut the time, but of course you can make some from scratch like I did here.

I’m sticking to easy Valentine’s dessert for this week, so stay tuned because Friday’s will be even easier than this to make, but every bit as fun, pretty and tasty.



Raspberry Pistachio Eton Mess Recipe





YIELD: Makes 6 servings




Ingredients:

•     1 cup heavy cream
•     ½ cup confectioner’s sugar
•     ¼ cup granulated sugar
•     12 oz. raspberries
•     ½ cup pistachios, finely chopped
•     12-14 1½ inch meringues, crumbled

See Full Recipe please visit : Raspberry Pistachio Eton Mess

Chocolate Coconut Haystacks

Let’s keep it simple today and make a simple candy—2 ingredients and 10 minutes from from start to finish—coconut haystacks.

So being that this is only a two-ingredient dessert, don’t skimp on those two ingredients. Use a high quality chocolate, my personal preference always leads me to  Valhrona for the dark chocolate (or milk chocolate if that is your preference) and for the white chocolate I like Callebaut best. And for just a few of them, I sprinkled some freeze-dried raspberries on top for added flavor and punch in color.

Chocolate Coconut Haystacks

YIELD: 1 dozen one-half inch haystacks

Ingredients:

• 2 cups sweetened shredded coconut
• 4 oz. dark chocolate (at least 65% cacao), finely chopped
• 4 oz. white chocolate, finely chopped

Optional
1/2 oz. freeze-dried raspberries, crushed

 See Full Recipe please visit : Chocolate Coconut Haystacks