Archive for the ‘Desserts and Sweet Treats’ Category

Homemade “Twix (®)” Bars

Posted by: EatFree

December 14th, 2011 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

 

Forget the white sugar overloaded caramels and overly processed white flour based cookies found in many mainstream candy bars.  This bar takes after the popular “Twix”  with a cookie base and caramel top covered in chocolate except in this case the  cookie base is made  brown rice puffs and the caramel is made with agave nectar, a natural and low-glycemic sweetener.

Ingredients:

  •          2 cups puffed brown rice
  •          4 tablespoons organic butter, melted
  •          2 tablespoons milk powder
  •          ½ teaspoon vanilla extract
  •          Pinch of salt
  •          3 tablespoons agave nectar
  •          1 tablespoon butter
  •          ¼ teaspoon vanilla
  •          1 cup chocolate chips

Directions:

  1.      Pulse brown rice in food processor until you get fine crumbs.  Add melted butter, milk powder, and vanilla extract.  Pulse until just combined.  Pat down FIRMLY into mini loaf pans.  Refrigerate for a few hours or you can freeze for 15 minutes if you’re in a hurry to firm up the cookie base.
  2.       Meanwhile heat together nectar and butter over medium low heat.  Continuously stir until syrup is light and syrupy.  This will register about 245 degrees on candy thermometer.  Whisk in vanilla off heat.
  3.     Cool caramel slightly.  Pour over cookie base and freeze for another 5 to 10 minutes after cooling slightly on countertop.
  4.     Melt chocolate.  Dip bars in chocolate and place on parchment paper or greased surface so chocolate doesn’t stick. Store left over chocolate (using more chocolate than needed helps in the dunking process).  Let set for a few minutes and enjoy! 

Twix® is a registered trademark of Mars, Incorporated.


Blue Cheese Ice Cream with Warm Maple Chili Drizzle

Posted by: EatFree

December 14th, 2011 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This recipe was one of those pantry clean- up inspired ones.  I had some soy vanilla ice cream, gorgonzola, and half and half lying around.  I didn’t find this particular brand of soy ice cream very appetizing (it had large ice crystals probably because of the extremely low fat content) so  thought why not create a dessert that took after the flavors of buffalo wings and blue cheese minus the meat.  So here goes.  I think you’ll enjoy the contrast of warm and cold, as well as of the sweet, spicy, and salty flavors in this rather unconventional dessert.

Ingredients:

  • 2 cups organic half and half
  • 2 cups soy vanilla icecream
  • 3 organic egg yolks
  • ½ cup blue cheese
  • ½ cup maple syrup
  • 1 tablespoon hot sauce of choice
  • 1 tablespoon water

Directions:

  1. Whisk together half and half and soy ice cream.  Heat on medium low until it comes to just under a simmer.  Do not bring to a boil.
  2. At this point temper the egg yolks with one third of the mixture.   Put egg yolk mixture back into half and half mixture and keep whisking on low heat until mixture coats back of spoon (about 8 minutes).  Remove from heat and stir in blue cheese.  Let mixture cool to room temperature and then refrigerate for 3 to 4 hours.
  3. Right before taking out ice cream custard out of fridge, whisk together maple syrup, hot sauce, and water for a few minutes until warmed through and viscous.  Set aside.
  4. Churn ice cream according to your manufacturer’s instructions.  Drizzle with warm maple chili drizzle and enjoy!

 

Whole Wheat “Apple Pie” Scones

Posted by: EatFree

December 10th, 2011 >> Desserts and Sweet Treats, Vegetarian

This triangular treats deliver apple pie flavor without any of the white flour crust or the white sugar-laden filling.  The apples are first lightly sauted in some spices and butter to soften them so they release their full appley goodness while baking.  The light buttermilk gives this scone the tenderness that the whole wheat flour can sometimes lack.

Ingredients:

  • ½ stick plus 1 tablespoon unsalted organic butter
  • 1 Granny Smith apple, cored and sliced thinly
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of salt
  • ¼ cup raw demerara or turbinado sugar
  • 1 cup stoneground 100% whole wheat flour
  • ½ teaspoon baking soda
  • ½ cup light organic buttermilk

Directions:

  1. Freeze half stick of butter overnight or for at least 6 hours.
  2. Heat one tablespoon remaining butter in pan.  Toss apples with cinnamon, nutmeg, and salt.  Add to butter and sauté for 2 minutes over medium low heat.  Add raw sugar and sauté for another 1 minute.  Add a tablespoon of water and let cook uncovered for about a minute.  Cover and let simmer for 5 to 6 minutes or until apples are tender and syrup is a thick consistency. Let cool.
  3. Pre-heat oven to 375 degrees Fahrenheit.  Sift together flour and baking soda. Grate frozen butter on pea-size grater holes on your grater.  Add butter into flour.  Toss in apples and add buttermilk.  Combine gently until one sold cohesive mass forms.  Do not knead or over-mix.
  4. Form four equally sized rectangles out of scones.  Bake for 17 minutes.  Let cool slightly before serving.

Peppermint Mocha Latte

Posted by: EatFree

December 10th, 2011 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

I crave these flavors (chocolate, espresso, and peppermint) during the winter season but definitely don’t crave the high fructose corn syrup, white sugar, or even “sucralose” (splenda) often found in commercially made syrups.  Here’s a recipe that you can whip up at home with agave nectar, a natural low-glycemic sweetener.  This recipe makes one 10 oz. drink, so just scale up accordingly.

Ingredients:

  • 1 teaspoon instant espresso powder
  • 8 oz. unsweetened Silk Soy milk, divided
  • 1.5 teaspoons unsweetened cocoa powder
  • 2 tablespoons agave nectar or to taste
  • ½ to ¾ teaspoon peppermint mocha extract or to taste

Directions:

  1. Pour about 2 oz. of  boiling water over espresso powder and stir.  Set aside.
  2. Lightly simmer soy milk.  Pour out half into a separate mug, and dissolve cocoa powder, nectar, and extract off heat.  Pour and stir this into espresso.
  3. Aerate rest of milk using either a stick blender or a milk foaming device.  Add foam on top and enjoy.