faux foodie


Liz’s Almond Tart
September 26, 2015, 11:16 pm
Filed under: Company, dessert, Dessert, favorites

  

Advertisements


Black bottom cake!
December 4, 2014, 12:15 am
Filed under: dessert | Tags:

IMG_4528.JPG



Almond Meal Zucchini Bread
July 28, 2014, 3:23 pm
Filed under: breakfast, dessert, Health, snack, Summer

Ingredients:

3 cups blanched almond flour
4 teaspoons cinnamon
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
6 eggs, beaten
1/2 cup honey
2 ripe bananas
2 cups shredded, unpeeled zucchini
Instructions:

Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a bowl.
Place the wet ingredients in a bowl and mash or mix together.
Slowly add the dry ingredients.
Spoon the batter into 1 large cake pan. You can also use this batter to make muffins.
Bake for 30 minutes until the middle is set and a toothpick comes out clean.



Flourless Salted Caramel Chocolate Chip Cookies
July 13, 2014, 3:26 am
Filed under: Company, dessert, favorites, Health

I adored these healthy cookies from MyWholeFoodsLife.com. They are AMAZINGLY tasty.

Ingredients

1 cup cashew butter (see notes)
5 medjool dates (pits removed and soaked in water for 30 minutes)
2 T water
1 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp baking powder
1/4 cup dark chocolate chips

Instructions

Preheat oven to 350.
Drain the dates in the water.
In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
In a food processor, mix the cashew butter, vanilla and baking powder together.
Add the caramel to the cashew butter mixture and pulse a few times.
Lastly add the chocolate chips and pulse a few more times.
Drop cookies onto a lined baking sheet. I used a cookie scoop and got 9 cookies.
Bake for 9-10 minutes.
Wait until the cookies are completely cooled before removing them from the baking sheet.

**You can buy cashew butter at the store, but you can also make it yourself in a food processor or high powered blender. Just take 2 cups raw cashew pieces and blend them for 5 minutes. Feel free to use another nut butter or even sunflower butter in place of the cashew butter, but keep in mind it may alter the flavor slightly.

Read more at http://mywholefoodlife.com/2014/04/27/flourless-salted-caramel-chocolate-chip-cookies/#s5TOXS3FRlJ09BMg.99



Blueberry Lemon Bites
June 29, 2014, 4:53 am
Filed under: breakfast, dessert, Health, Lunch

From MyWholeFoodLifeWe loved these and froze a bunch!

Ingredients

  • 1 cup raw cashews
  • 1 cup gluten free rolled oats
  • 3/4 cup blueberries (I used fresh, but frozen might work too)
  • 8 medjool dates (pits removed)
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1/4 tsp sea salt

Instructions

  • In a food processor, combine the cashews, oats, vanilla and sea salt. Pulse for 1 minute.
  • Then add in the blueberries, dates and lemon zest and pulse for another minute or two until everything looks well combined.
  • Roll into balls and place on a parchment lined baking sheet.
  • Stick in the fridge for 30 minutes to firm up.

These bites should last in the fridge for at least 4 days. You can freeze them for longer storage. Enjoy!

Read more at http://mywholefoodlife.com/2014/06/22/blueberry-muffin-bites/#xiq6htoPDXP5RzxX.99



Peach Frozen Yogurt
February 19, 2014, 8:34 pm
Filed under: Company, dessert, favorites, Health

This dessert satisfies my sweet tooth in a healthy way!

Ingredients:

1 bag (16 oz.) frozen peaches

1/2 cup yogurt (plain or vanilla)

Honey to taste

Lemon juice to taste

 

Directions:

Puree in blender. Store in freezer.



Czechoslovakian Cookies
January 26, 2014, 4:22 pm
Filed under: Company, dessert, favorites

My family makes these cookies at Christmas every year. The recipe comes from my mom’s grandmother, Pearl (Grandma Glen!)

ingredients

  • 1 cup butter (2 sticks)  (salted or unsalted—not margarine)
  • 2 cups all-purpose flour
  • 2 egg yolks
  • 1 cup white granulated sugar
  • 1 cup chopped pecans (or walnuts)
  • 1 cup strawberry jam
  • 1 teaspoon vanilla
directions
1. Cream butter (better to warm up in microwave for about 10 seconds). Do not melt butter, just soften to cream.
2. Add all other ingredients slowly, except jam. Mix well.
3. Use 1/2 of batter to spread onto 8″ x 8″ or 9″ x 13″ cake pan. Pat down.
4. Spread approximately 1 cup of strawberry jam over this first layer evenly. Crumble remaining batter over jam layer. Pat down slightly.
5. Bake at 350° F. for approximately 25-30 minutes. Cool slightly before cutting into bars.

20140126-103455.jpg