Category Archives: Desserts

Pretty in Pink Cookies

Pretty in Pink CookiesI spent half of Sunday afternoon deciding what to do with the beets from our harvest box. I knew I wanted to bake with them, and had actually roasted them on Saturday. I saw a blog post about making bread in the crock pot that sounded interesting. But, I on call, and was afraid that I would get the bread started and then have to go out and make a patient visit. Cookies seemed to be a much safer choice. (Though, in the end, I didn’t end up getting called.) I found this recipe for pumpkin cookies from The Post Punk Kitchen and thought it would easily adapt. I got a big, unsolicited, “These are really good,” from my husband, and I hope you will like them, too.

Pretty in Pink Cookies
Recipe type: Snack, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • 2 cups flour
  • 1⅓ cups oatmeal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1⅓ cup sugar (Might try less next time.)
  • ⅔ cup canola oil
  • 2 tablespoons molasses
  • 1 cup pureed roasted beats
  • 1 teaspoon vanilla
  • 1 cup walnuts, chopped
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees. Spray 2 cookie sheets with non-stick cooking spray.
  2. Combine flour, oatmeal, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Cream sugar and oil, add molasses, beets, vanilla and mix well. Slowly stir in flour mixture. Add nuts and dried cranberries. Stir to combine.
  4. Drop teaspoons of dough onto cookie sheet. Bake for 16 minutes, turning sheets and rotating pans halfway through. Cool on wire rack.
  5. These taste much better after cooling thoroughly.

Happy eating!

Ruth

Substitution Cake

Applesauce Spice Turnip CakeA couple of weeks ago, I tried this recipe from Group Recipes for a Turnip-Raisin Spice cake while visiting our niece. It turned out a little dry, so I decided to modify the recipe a little. Forgot to buy applesauce the first week, so I decided to make it for Easter Sunday.

Sunday morning came, and I started to get out my ingredients for the cake. I had forgotten that the recipe called for buttermilk, so I had to make some with vinegar and milk. Then, I went to pull out my brown sugar. It was rock hard, and there wasn’t enough of it. (I guess it has been a long time since I did any baking!) The original substitute I chose called for molasses, but mine was so old I couldn’t get the jar open. (I think I’m turning into my Mother!) Sugar free maple syrup came to the rescue, and I had enough ingredients to make the cake without trying to find a store open on Easter.

Applesauce Spice Turnip Cake
Recipe type: Dessert
Prep time: 
Cook time: 
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Serves: 18
 
Ingredients
  • 1 tablespoon vinegar
  • 1 cup minus 1 tablespoon milk
  • 2½ cups whole wheat flour
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup butter, softened
  • 1 cup sugar
  • 1 tablespoon maple syrup (I used sugar free and it was fine.)
  • 2 teaspoons baking soda
  • ¾ cup mashed turnip
  • ½ cup unsweetened applesauce
  • 1 cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees. Grease a 13X9 pan.
  2. Combine vinegar and milk, allow to sit for about 5 minutes.
  3. In the mean time, combine flour, salt, cinnamon, nutmeg, and cloves, set aside.
  4. Cream butter and sugar, add maple syrup and beat well.
  5. Add baking soda to milk, then add to creamed mixture. Blend well.
  6. Add turnip, applesauce, and cranberries to creamed mixture, blend well.
  7. Add flour mixture into the creamed mixture, mix well. Spread into pan. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean and top is golden brown.

All that substituting made me tired! (But, not too tired to eat Easter candy and cake.)

Happy eating!

Ruth

What’s a Kiwi Berry?

kiwi berry and raspberry cobblerWhen I saw kiwi berries on the list of items in our box, I thought it was a typo. We get kiwis from time to time, so I thought the “berries” was just a mistake. When the box came, I was introduced to kiwi berries. These little fruits taste just like kiwis. They are about the size of a grape tomato. No fuzz, so no peeling is required.

My next challenge was to figure out what to do with them! I wanted to cook them, and a dessert seemed the natural choice. I saw a lot of recipes on the internet that paired raspberries and kiwi berries. So, I decided to do a cobbler with that fruit pairing.

Kiwi and Raspberry Cobbler
Recipe type: Dessert
Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 2 bags (24 ounces total) frozen raspberries, thawed
  • 8 ounces kiwi berries, sliced (OK to substitute kiwis, just make sure you peel them)
  • ½ cup uncooked oatmeal
  • ½ cup whole wheat flour
  • ½ cup butter
Instructions
  1. Spray an 8 X 8 inch pan with non stick cooking spray. Combine raspberries and sliced kiwi berries in pan.
  2. Combine oatmeal and flour. Cut in butter. Sprinkle over berries.
  3. Bake at 350 degrees until golden brown, approximately 30 minutes.

Fruit makes a great dessert, especially in fall when many fruits are so plentiful.

Happy eating!

Ruth

Cantaloupe Ginger Ice Cream-Light Version

cantaloupe ginger ice cream

Summer is coming to a close, and I was thinking about making ice cream again this week. I still had the cantaloupe from our box, and found this recipe from What’s Cooking, Mexico? for a cantaloupe and ginger flavor. However, the original recipe calls for heavy cream, sweetened condensed milk, and evaporated milk. Pretty heavy on the fat and sugar. I found a recipe at Recipe Secrets.net for a lighter version of sweetened condensed milk. I also substituted half and half for the heavy cream, and used 2% evaporated milk. I certainly won’t call this healthy, but if you have a taste for ice cream, this is really tasty, and a lot healthier than going to the ice cream store.

Cantaloupe Ginger Ice Cream-Light Version
Recipe type: Dessert
Prep time: 
Cook time: 
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Serves: 6-8
 
Ingredients
  • 1 cup half and half
  • ¼ cup peeled and grated gingerroot
  • 4 egg whites
  • 1⅓ cup non fat dry milk powder
  • ½ cup water
  • ½ cup Splenda
  • 1 small cantaloupe, chopped (approximately 4 cups)
  • 1 can 2% evaporated milk
  • 1 teaspoon vanilla extract
Instructions
  1. Place half and half and gingerroot in a small saucepan. Heat over medium low heat, stirring constantly, until it just starts to boil. Remove from heat. Transfer to a bowl. Whisk in egg whites.
  2. In a glass measure, mix dry milk powder and ½ cup water. Microwave for 45 seconds, until hot but not boiling. Stir in Splenda.
  3. Place both mixtures in the refrigerator for at least 2 hours.
  4. Blend cantaloupe, evaporated milk, vanilla, and the Splenda mixture until smooth. (I used an immersion blender.)
  5. Pour the ginger mixture through a sieve. Discard the ginger and whisk the milk into the melon mix. Let cool at least 2 more hours.
  6. Freeze ice cream in ice cream machine according to manufacturer's instructions.

This would make a great dessert for your Labor Day barbecue tomorrow!

Happy eating!

Ruth

We All Scream for Ice Cream

plum berry ice creamLast year, I won a Cuisinart ice cream maker on Facebook. (Yes, it was pretty exciting.) I decided to get it out recently to make a dessert to serve when we had family passing through Albuquerque. We got some plums in our harvest box this week, and I thought they might make good ice cream. I was NOT going for healthy this time. (I was feeding 3 young guys). I found this recipe for Plum Ice Cream on notderbypie.com. Unfortunately, I did not have enough plums. The recipe also calls for kirsch, which is a fruit liquor. I had never heard of it before, and certainly was not going to buy a whole bottle of liquor for 1/2 teaspoon. I decided to resolve both problems by adding some frozen fruit into the mix. The guys really liked it!

I’m going to try to do a similar recipe as frozen yogurt next time.

Plum Berry Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 5 medium plums
  • ⅓ cup water
  • ¾ cup plus 2 tablespoons sugar
  • ½ cup frozen berries
  • 1 cup heavy cream
Instructions
  1. Slice plums in half and remove pits. Cut plums into eighths. Place them in a medium saucepan with water. Cover and cook over medium, stirring occasionally, until soft, about 8 minutes.
  2. Remove pan from heat. Add sugar and stir until dissolved. Add berries and stir. Let cool to room temperature.
  3. Add heavy cream and puree until smooth. (I used an immersion blender, but regular blender or food processor would also work.)
  4. Chill mixture thoroughly. Freeze in ice cream maker according to manufacturer's instructions.

What’s the best thing you’ve ever won?

Happy eating!

Ruth