Posts Categorized: 8. Desserts

Chocolate Fountain: Easy Dip + Fixings

Warm ingredients in low-heat oven first, for easy chocolate fountain

Use a crockpot to warm chocolate and coconut oil, for the easiest chocolate fountain ever. I served this at a women’s retreat this spring, at a camp with minimal kitchen conveniences, and it worked. For minimal effort in serving, set the chocolate out with baskets of graham crackers and marshmallows, pretzel sticks, and strawberries. Hardly any prep involved, but so fun to eat.

Strawberry Mousse in Chocolate Cups

Strawberry Mousse in Homemade Chocolate Cups

This is one elegant dessert, but pretty easy to make. And… OMG- gluten-free!
I usually have frozen berries on hand, and even some gelatin, since I like using it in morning drinks to get the anti-inflammatory benefits.
What I’m saying is… You can probably pull this dessert together (if you’re like me, haha…). And everyone’s tummy will thank you. Nom nom…

Chocolate Mousse w/ Raspberry Bark

Chocolate Mousse- So Light, w/eggs, cream, & tad o' gelatin

Had a reason to celebrate- my friend came off her 30-day cleansing diet. Now we needed a yummy chocolate dessert, gluten-free. nicely garnished. Tricky part: there are no good strawberries in winter to garnish this stuff! Solution: I made a raspberry chocolate bark by boiling down frozen raspberries, spreading on melted chocolate, chilling, and breaking into pieces. YuM!

Bittersweet Chocolate with Benefits

Homemade Bittersweet, Honey-Sweetened Chocolate Bar

I had a giant bag of cocoa powder on hand, some Ceylon cinnamon (because that’s so healthy for you). AND, a serious chocolate craving. Well, this recipe satisfied those cravings, while still being healthier (no sugar, but lightly honey-sweetened). Full of good ole’ coconut oil too, which is good for the metabolism and brain health. My friends even liked it, and they’re not hard-core health nuts like me!

Rice Krispie Treats, Fast Recipe

Easy- Microwave Ingredients for Large Recipe Rice Krispie Treats!

You can make a lot of Rice Krispie Treats with very little time commitment! And even though I also offered chocolate quinoa cupcakes at last week’s retreat, these treats were the most popular. A total crowd-pleaser. Oh, and they’re even gluten-free!

Chocolate Mousse in Meringue Crust (aka Pavlova)

Chocolate Mousse in Meringue Crust, Gluten-Free!

This is a take on the traditional “Pavlova”, which typically has fresh fruits garnishing a meringue crust, with plenty of whipped cream in between. I wanted to use the egg yolks though, so the chocolate mousse gave me a way to work those in. I guess you could also call this “Gluten-free Chocolate Dessert”, since that’s trendy. Or maybe, “Healthy Chocolate Pie”, since it uses bittersweet chocolate and not very much sugar. Oh, who am I kidding?! I just love meringue, and take any excuse to eat it!

Apple Cake, Super-Fast, Tasty Style

Easiest quick apple cake

It’s Granny Smith apple season! They make the best applesauce- you don’t even need sugar. Well, IMO anyway. And they make awesome pies! But they are also perfect for this super-easy apple cake. It gets kind of busy this time of year, so it’s nice to have a dessert I can literally whip up in a few minutes. YUM.

Chocolate Poppy Seed Torte- Fancy Dessert!

Ground Poppy Seeds Add Richness to Chocolate Torte

I have fond childhood memories of my great grandpa bringing us poppy seed pastries from a Dutch bakery. So of course I was excited to try a torte recipe using the poppy seed paste. My husband wasn’t acting very excited that we were having a poppy seed cake for dessert on Sunday. ‘Till he found out about the chocolate part! Then we were both happy 🙂

Poppy Seed Cake

Warm honey syrup's poured over poppy seed cake once baked

I wanted to make a poppy seed cake for my husband’s birthday, but he hadn’t been too thrilled with the original recipe. Fine. He was right. The first cake was not exceptional. So I pushed myself to create a better dessert. “Poppy Seed Honey Cake” sounded awesome, so at least I had a good name.

I searched the web, but didn’t find anyone else who had used honey in a simple syrup to pour on while the cake’s still warm. But that was my plan. In my research, I did find an article about the virtues of not over-heating honey. Supposedly, the flavor is better when the honey isn’t baked into the cake, and it’ll retain more nutrients. Perfect—my plan was to thin the honey in a bit of warm water, then pour it over the baked cake. If it would have even more flavor this way, hurray!