Category Archives: baking

Chocolate Chip Coffee Dessert Dip (Reduced Sugar)

Chocolate Chip Coffee Dessert Dip can be made with reduced sugar.

  • 1 cup reduced fat cream cheese (room temperature)
  • 1/2 cup powdered sugar or finely pulsed Stevia Blend in a food processor to make this reduced sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon brewed coffee (room temperature)
  • 1/2 cup mini chocolate chips

Graham Crackers, pretzels, lady fingers or other cookies for dipping

Vera’s Lemon Cookies (Maggiano’s Little Italy Copycat Recipe)

Vera’s Lemon Cookies
I love Maggiano’s restaurant chain.  I love their pasta, their tiramisu and the fact that when you order some of their entrees, you get a second one to bring home with you.  This is a copycat recipe of their Lemon Cookies.

3/4 cup (1 1/2 sticks) vegan buttery stick or unsalted butter, at room temp.
3/4 cup organic sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups whole wheat pastry flour
1 cup confectioners’ sugar (Recipe to make your own here)
2 tablespoons fresh lemon juice (more if necessary)
1 teaspoon grated lemon zest (zest your lemon before you juice it)

 

Chocolate Croissant Cookies

Chocolate Croissant Cookies
These easy to make, bite size cookies are perfect to serve to guests or just eat them yourself.  They serve about 20 and you will need:

1 cup whole wheat pastry flour
1/8 teaspoon salt
8 tablespoons vegan buttery sticks OR unsalted butter, softened
4 ounces cream cheese, softened (I used a reduced fat cream cheese)
2 tablespoons organic  sugar OR all natural sugar substitute that measures cup for cup
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract, optional but I highly recommend using it.
2 Ghirardelli baking bars either semi-sweet or bittersweet.

 

Cut each square in half
1 large egg, lightly beaten
3 tablespoons  organic sugar

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler.
Food can be medicine and still taste delicious.  Blueberries are high in anti-oxidants, easy to get and inexpensive.  On the east coast, we grow them in our backyards.

FILLING
5 peaches, peeled and sliced
1 cup fresh blueberries
1/4 cup freshly squeezed orange juice (I used the kind with pulp)
1/2 cup organic sugar or coconut sugar
Pinch nutmeg (less than 1/8 teaspoon)
2 teaspoons cornstarch

BISCUIT TOPPING
5 tablespoons softened butter or vegan buttery sticks or
Spectrum Spread
2 cups whole wheat pastry flour plus 1/4 cup flour for rolling out
1 tablespoon organic  or coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk (I used almond milk)

GLAZE
2 tablespoons organic or coconut sugar

Nutella Filled Chocolate Mocha Cookies

Nutella Filled Chocolate Mocha Cookies
My three favorite flavors are chocolate, Nutella, and Coffee.  I combined all three to make these chewy, gooey and yummy cookies.

Here is what you’ll need

12 tbsp. Nutella (place each tablespoon on parchment paper or a silicon mat and freeze for 1 hour)
1/2 c. (1 stick) Vegan Buttery stick or unsalted butter, softened
1/2 c. coconut sugar or brown sugar
1/4 c. organic sugar
1 large egg
1 tbsp. milk (I used almond milk)
1 tsp. pure vanilla extract
3/4 cup whole wheat pastry flour
1/4 cup Trader Joes Coffee Flour
1/2 c. unsweetened dark cocoa powder
1/2 tsp. baking soda

Patriotic Peace Cookies

July 4th Cookies
I wanted to make some patriotic cookies for July 4th, Independence Day.  With my new job this year, time was short but I managed to quickly get them done

I used this picture to make a template

Check out my Birdhouse Cookies to learn how I make them.
The cookies are made using my Gingerbread Cookie Recipe

Chocolate Almond Doughnuts

Chocolate Almond Doughnuts
Baked, vegan, and healthier than your average doughnut.  They are also easy to make and delicious.

1 ¼ cup white whole wheat flour
1/3 coconut palm sugar
 (or more if you have a sweet tooth)
1 teaspoon baking powder
¼ teaspoon nutmeg
½ teaspoon vanilla
¾ cup almond milk
1/3 cup almond butter

Glaze:

½ cup dark chocolate chips
2 teaspoons coconut oil
¼ cup chopped almonds

Mixed Berry Cream Pie with Graham Cracker Crust

Mixed Berry Cream Pie
It’s easy and inexpensive to get hold of locally grown fresh berries this time of the year so I’m taking advantage of it.  To make this cream pie, you will need a few recipes.

Graham Cracker Pie Crust
French Pastry Cream
Whipped Cream
Fresh Strawberries and Blueberries (or any berry you want)

Make your own stabilized  whipped cream
1 teaspoon unflavored gelatin
4 teaspoons cold water
1/4 cup confectioners sugar, sifted
1 cup cold heavy whipping cream

Combine gelatin and water in a small pot.  Heat on low, stirring just until gelatin is dissolved.  Remove from heat and cool.

In a mixer, on medium to high speed, beat the sugar and cream until it begins to thicken.  Continue to beat and slowly add in the gelatin.  Beat until whipped.

French Pastry Cream

French Pastry Cream
This is a no fuss recipe that can be used in pies, pastries and cakes.

1/2 cup all natural sweetener (organic sugar, stevia blend, etc)
1/4 cup cornstarch
2 cups any full fat milk (cashew milk works the best but any will work)
4 large egg yolks
2 tablespoons unsalted butter (I used vegan buttery sticks)
1 teaspoon pure vanilla extract

NOTE: This must be kept in the refrigerator when not being consumed.

 

Graham Cracker Pie Crust

Graham Cracker Pie Crust.  As I always say in my videos, this recipe is a smidgeon healthier than most.  That’s because I used my own Homemade Graham Crackers.  Just replace the molasses with honey to get that lighter color.

1 ½ cups finely crushed graham crackers (See link above for my recipe)
1/3 cup butter, melted (I prefer the vegan buttery sticks)
1-3 tablespoons all-natural sweetener (depends how sweet you like it)
9-inch pie plate