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Carol T’s Eggnog Custard Pie with Ginger Crust

 

Carol T’s Eggnog Custard Pie with Ginger Crust

Carol T’s Eggnog Custard Pie with Ginger Crust

Ingredients

  • PIE FILLING:
  • 3 eggs (room temperature)
  • 2 Cups Eggnog (I have used soy or coconut eggnog and lactaid for those with dairy intolerance
  • 
1/3 Cup fine (baking) sugar works best
  • 
1/2 Teaspoon Brandy or Rum extract (NOTE: I have used a nice brandy in place of extract but it does not taste as smooth)
  • 1/8 Teaspoon of My Sage Gourmet Herbs De Provence (or Sea Salt)
  • 1 Teaspoon Vanilla
  • 1/4 Teaspoon Nutmeg (freshly grated if possible-adds a big pop!)
  • CRUST:
  • 1 1/2 Cups crushed ginger snaps
  • 
1/4 Cup fine baking sugar works best
  • 1/3 Cup Butter, melted

Instructions

  1. Preheat Oven to 350 degrees

CRUST:

  1. In a small bowl combine crumbs and sugar
.
  2. Add butter and hand blend well
. Press into the bottom of an ungreased 9 ” pie pan.
  3. Bake 8-10 minutes or until lightly browned.
Cool on rack.
  4. While the crust cools a bit, make the filling.

FILLING:

  1. in a Large bowl, beat eggs one at a time.
  2. Add remaining filling ingredients and blend well.
  3. Pour into cooled crust.
  4. Cover with foil bake 25 minutes
  5. Remove foil and bake an additional 50-60 minutes or until knife inserted comes out clean
  6. Allow to cool

Excellent with a dab of fresh whipped cream !

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© Carol Takakura
Cuisine: American

 

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Chocolate, Avocado and Almond Butter Pudding

Deliciously Creamy and nutritionally-dense Chocolate, Avocado and Almond Butter pudding.

You will get hooked on it!

(Adapted from cleaneating.com, webmd.com and goodfood.com)

Chocolate, Avocado and Almond Butter Pudding

Chocolate, Avocado and Almond Butter Pudding

Yield: 6 servings

Ingredients

  • 1/4 to 1/2 cup almond milk or other non-dairy milk
  • 1/4 to 1/2 cup almond milk or other non-dairy milk
  • 1/4 to 1/2 cup date paste or 3-5 pitted dates (amount will vary with preferred sweetness)
  • 1/4 to 1/2 cup date paste or 3-5 pitted dates (amount will vary with preferred sweetness)
  • 
1 1/2 ripe avocados

  • 
1 1/2 ripe avocados

  • 1½ large ripe banana
  • 1
  • 1/2 cup cacao powder or unsweetened cocoa
  • ½ large ripe banana
  • 1/2 cup salted almond butter
  • 1/2 cup cacao powder or unsweetened cocoa
  • 
Dash of cinnamon (optional and delish!)
  • 1/2 cup salted almond butter
  • 
½ Teaspoon of vanilla
  • 
Dash of cinnamon (optional and delish!)
  • 
½ Teaspoon of vanilla

Instructions

  1. In a food processor or a good blender, start with ¼ cup Almond milk, ¼ cup of date paste, avocado, banana, cacao and almond butter. Blend Just until smooth.
  2. Add cinnamon and vanilla, blend 1 minute.
  3. Taste test and adjust sweetness as needed by adding a bit more date paste.
  4. Add more almond milk to thin, if necessary.
  5. Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for at least one hour or overnight .

  6. Keeps well overnight in the fridge, although it is better when fresh.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 96mgCarbohydrates: 24gFiber: 8gSugar: 10gProtein: 7g

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© Carol Takakura
Cuisine: Gluten-Free; Healthy / Category: Dessert

 

Want to learn more about this fabu fruit?

Avocado

Check out my article on fats where you will find a terrific avocado, yogurt and honey mask to die for!

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Coconut Date Cookies

 

Coconut Date Cookies

Coconut Date Cookies

Yield: 12-15 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 6 dried pitted dates
  • 1 cup rolled oats
  • 2 cups whole wheat flour
  • 1/2 cup shredded coconut
  • 1/2 tablespoon cinnamon
  • 1/4 tablespoon nutmeg
  • 2 Tablespoons Cacao Powder (optional add)
  • 1/2 cup olive oil
  • 1/2 cup maple syrup

Instructions

  1. Soak dates in 1 cup of water for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Combine oats, flour, coconut, cinnamon,nutmeg and cacao in a bowl.
  4. Add oil and syrup and mix until all ingredients are moist.
  5. Form little balls and place on a lightly greased cookie sheet.
  6. Press cookies lightly so they do not roll off cookie sheet.
  7. Bake for 10 minutes.
  8. Take out cookie sheet and flip cookies.
  9. Bake an additional 10 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 13mgCarbohydrates: 34gFiber: 4gSugar: 12gProtein: 4g

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© Carol Takakura
Cuisine: Gluten-Free; Healthy / Category: Dessert

 

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Double Dark Chocolate French Lavender Cake

 

Double Dark Chocolate French Lavender Cake

Double Dark Chocolate French Lavender Cake

Ingredients

  • 1/2 cup super fine granulated white sugar, divided
  • 1 (4 ounce) bittersweet dark chocolate baking bar
  • 1 cup semi-sweet dark chocolate chips
  • 3/4 cup unsalted butter, cubed, softened
  • 2 teaspoons Pure vanilla extract
  • 1 tbsp. culinary grade lavender flowers, finely chopped
  • 5 organic, free range eggs, separated
  • 1/4 cup sifted all-purpose flour
  • Dash of My Sage Gourmet Herbs de Provence (or sea salt)
  • Dash of cream of tartar
  • 2 tablespoons confectioners’ sugar

Instructions

  1. Preheat the oven to 325 degrees.

  2. Line a 9-1/2 inch spring form cake tin with parchment paper and spray the paper and the sides of the pan generously with cooking spray. Sprinkle bottom with a bit of sugar, shake out excess.
  3. Set aside 3 tablespoons of the sugar. Break the chocolate into pieces and place in a large, heavy-based pan along with cubed butter and remaining sugar.
  4. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla and lavender, and leave the mixture to cool slightly.
  5. While chocolate mixture is cooling, beat the egg whites in a large bowl with a hand mixer until foamy.
  6. Add salt and cream of tartar then beat until mixture becomes puffy and white and you can see peaks when you pull beaters out.
7. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy.
  7. Beat the egg yolks into the slightly cooled chocolate mixture one at a time, beating well after each addition.
9. Beat in the flour just until combined.
  8. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites with a spoon. Carefully pour batter into the prepared pan, and tap the pan gently to release air bubbles.
  9. Place pan on a baking sheet and Bake for about 35 minutes to 45 minutes, until well risen and a skewer inserted into the center of the cake comes out clean. If the cake appears to rise unevenly, rotate after 20 to 25 minutes. Set the pan on a wire cooling rack, and remove the sides only.
  10. Do not attempt to remove the cake from the base before it is completely cooled as this cake is very fragile. Cool completely.
  11. Sprinkle with confectioners’ sugar. Remove from base, carefully peel off parchment paper and move to a serving platter.

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© Carol Takakura
Cuisine: French

 

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Sweet Mango Sticky Rice

Thai Mango Sticky Sweet Rice Dessert (Khao Niaow Ma Muang) is a delicious recipe, It is a bit rich, however, but since it has mango and coconut milk you can always justify it, as at least a bit healthy!

Sweet Mango Sticky Rice

Sweet Mango Sticky Rice

Yield: 4 servings

Ingredients

  • 1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
  • 1 3/4 cups water
  • 2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised)
  • 1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup or agave nectar)
  • 1 can good-quality coconut milk
  • 1 tsp. + pinch of salt
  • 2 tsp. coconut flavoring
  • 1 tsp. vanilla
  • 2 tsp. arrowroot powder dissolved in 2 Tbsp. water

Instructions

  1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour. Do not drain
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  2. To make the sticky rice, use a medium size pot, add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar.
 Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
  3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to low.
 Allow to simmer for 15-20 minutes, or until the water has been absorbed by the rice.
  4. Remove the pot from the heat, place the lid on tight, and leave to “steam” cook for 5-10 minutes.
Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you’re ready to use it.
  5. To make the Sauce: warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
  6. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
  7. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
  8. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 21gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 603mgCarbohydrates: 18gFiber: 0gSugar: 4gProtein: 3g

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© Carol Takakura
Cuisine: Thai / Category: Dessert

 

 

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