Desserts


Nothing brings sunshine to a day like citrus.  A round juicy orange.  A tangy green lime.  A small yellow lemon all bring a taste of spring with them.

Trying to find a recipe that isn’t heavy and brings a thought of spring is not easy.  Donna Hay has TONS of lemon dishes to choose from.  I ended up making Donna’s

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LEMON AND COCONUT IMPOSSIBLE PIE

This is a super easy pie to make.  I don’t know why it’s called impossible.  All the ingredients are placed in a blender and then poured into a pie plate.  I just wish we had liked it.  Oh, well.  

The recipe is from Donna’s Website -> Lemon Pie

More Citrus -> A Taste of Critrus

Now you can have cookies for Breakfast.  Or after breakfast.  At least that is what Dorie tells us. A nice crunchy cookie with oats, dried fruit, granola, and almonds.  How can you turn that down?  Did I mention the orange zest?  Just an added flavor to make the biscotti extra good.

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Note to Dorie:  I made a couple of changes in your cookie.  I subbed in  1 cup whole wheat flour and I used splenda {1/2 cup} and bulk stevia {1/8 tsp} and sugar {1/4 cup}.  While not as sweet as they might of been they were a little healthier.  If I can sub out some sugar I can bake and we can eat more of the cookies.  Hope you don’t mind, Dorie.

These are from Dorie’s Cookies (page 98)and part of Tuesdays with Dorie – Dorie’s Cookies.

For more Cookies -> TWD

This is not at all what I had planned to make for this week’s IHCC ingredient – LEMONS!.  The weather was rather chilly when I picked out a nice lemon risotto and then the weather turned warm – mid 70s this week (and keep in mind it is mid-January) – so I switched to a nice citrus-y cake.

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Lemon Yogurt Cake

    4 oz butter
    1 cup superfine sugar {I subbed in 1 cup Splenda and 1/2 tsp bulk stevia}
    2 eggs, beaten lightly
    1 cup plain yogurt
    3 Tbl lemon juice
    1 Tbl lemon zest
    2 1/2 cups self raising flour
    1/2 tsp baking soda

Mix the butter and sugar together ’til fluffy.  Add the eggs and incorporate well.  Add in the yogurt, lemon juice, lemon zest, flour, and baking soda.  Mix well.

Spoon (it’s way to thick to pour) mixture into a 9″ cake pan and bake 45 minutes in a 350F degree oven.  {Mine only took 35 minutes}.  Cake is done if toothpick comes out clean.

While cake is still hot pour the syrup over the cake and let the cake sit for 5 minutes before slicing.

Syrup:

    1/3 cup sugar
    3 Tbl lemon juice
    zest of 1 lemon

My syrup didn’t turn out like I wanted but it did add some more lemon into the cake.  I ended up making a lemon drizzle and putting, way too much, over the cake.  The cake wasn’t real sweet and had just the right lemony flavor.  Good cake!

The recipe adapted from Donna Hay’s the new cook page 181

Want More?  -> LEMONS!

I haven’t been here in a while.  Between Thanksgiving, Christmas, Bronchitis and Sinusitus it has not been an easy month.  But I couldn’t let the 2016 end without at least doing the December Potluck for I Heart Cooking Clubs

How about Torte?  Chocolate Torte?  With no Flour?  And Pecans?

Yep!  That’s the one.

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Flourless Chocolate and Pecan Torte

Torte:

    3/4 cup/175 g butter, softened, plus extra for greasing
    plain (all-purpose) flour, for dusting
    1 cup/175 g caster (superfine) sugar
    6 eggs, separated
    6 oz/175 g plain dark (semisweet) chocolate, melted
    generous 1 cup/l75 g pecans, finely chopped or coarsely processed
    ½ tsp ground cinnamon {I always use a little more}

For the cream:

    2 tbsp rum
    2-3 tbsp muscovado (brown) sugar
    generous ½ cup/100 ml Crème Fraîche
    1¼ cups/275 ml double (heavy) cream

Preheat oven to 350°F/1S0°C. Grease and flour a 6 inch/16 cm cake tin (pan).

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time, then mix in the melted chocolate, pecans, and cinnamon.
Whisk the egg whites in a separate bowl until they form stiff peaks. Stir one-third of the egg whites into the chocolate mixture to loosen the texture, then, using a large metal spoon, fold in the remaining egg whites. Transfer the mixture to the prepared cake tin.
Level the top with the back of a spoon and bake in the oven for 35-40 minutes. Leave to cool for at least 20 minutes, or until just slightly warm.

Meanwhile, warm the rum and sugar in a small saucepan and stir until dissolved.
Remove from the heat and leave to cool before mixing in the creme fraiche. Semi-whip the double (heavy) cream so it is still quite slack in a large bowl and fold through the Crème Fraîche mixture until fully blended.Cut the torte into 8 equal-sized pieces and serve warm with the cream.

Yes, it WAS quite good.  Especially with the Rum Cream Mixture on top.  Even tho’ I couldn’t coax it out of the pan as well as I might have liked …as long as it tastes good…

I made 1/2 of the recipe in three mini cake pans. They only needed about 20 minutes or so to bake.   Just right for the two of us. If you need an easy and quick chocolate fix for dessert.  This is the one!

The recipe is from Curtis’ Cooking with Curtis. {pg 155)

There is more POTLUCK  -> I Heart Cooking Clubs.

Christmas! 

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Such a fun time of year.  Lots of presents.  Lots of decorations.  Lots and lots and lots of baking!

So. Many. Calories.  Until you bake with Ellie.  She always has something for you for any occasion.  Including Christmas.  Like Pumpkin Pie!  

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We always have pumpkin pie and pecan pie for Christmas.  It’s just a tradition.  But Ellie’s is about 1/2 the calories since it uses a Whole Wheat Crust, low fat {I used no fat} Evaporated milk, and 1/4 cup packed brown sugar instead of the usual 1 cup sugar.  

How does it taste?  It’s way too early to cut this pie so I saved just a smidge and baked a small ramekin.  It was GOOD!!  Just right on the sweet.

I think I will make her Angelic Ambrosia, too, (page 290) but it’s way too early to make it for now.  I’ll let you know how it is.

The recipe is on page 275 of Ellie’s Comfort Food Fix.

For more Christmas goodies ->   Eating with Ellie.

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Have A Blessed One, Y’all!!

.. make Lemonade.  Not this time.  Try Lemon Bars instead.

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These are no-cook lemon bars and they are very lemony.  A graham cracker crust covered with a nice VERY lemony, cream cheesy filling.   Along with fat free condensed milk it is a quick and easy dessert. And only 150 calories/2″ square.

The recipe is from Ellie’s So Easy on page 238.

For more:  Visit Eating with Ellie

For some reason most of the cakes I make are layer cakes.  Lots of frosting between the levels.  Lots of frosting on top.  Lots of frosting around the sides.  But this time I decided to make a simple 9×13 cake.  Just lots of frosting on top.Pumpkin cake with a nice sweet cream cheese frosting.

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I made a couple of subs.  Instead of the full 2 1/2 cups of AP flour I used 1 1/2 cup whole wheat flour and only 1 cup AP.  I also used 1/4 cup egg product instead of the egg white called for. I subbed in 1 cup Slendra and 1/2 tsp bulk stevia for part of the sugar.  TRYING to make it a little better for you….. And, of course, a little more cinnamon than the 2 tsp.

 

Cake recipe is page 197 of The Colorado Farmers’ Market Cookbook.  The Pumpkin Cake Recipe is from Burritt’s Produce.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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