Strawberry Ice Cream (Paleo, Vegan)

July 20, 2013 By Becky 2 Comments

Okay guys, so technically when you go paleo, you are supposed to be really hard core for 30 days. You are not just supposed to jump into making a million and one paleo desserts. You are not supposed to have any desserts at all for that first month. But, BUT…I just had to make one last dessert. It’s what I do. And it’s really good. You’ll understand when you taste it!

This ice cream is made with coconut milk and sweetened with honey (or maple syrup or agave for a vegan version). The strawberry syrup has a little balsamic vinegar in it, just to deepen the flavor. Don’t worry, you won’t taste it. You can hardly even taste the honey and coconut–this is mainly just strawberries and cream flavored. It’s fabulous, and there’s nothing bad or unnatural in it.

Ingredients (makes about a quart):

For the strawberry syrup:

2 cups fresh strawberries
1 tablespoon honey, agave, or maple syrup
3 tablespoons water
1 scant tablespoon balsamic vinegar
Pinch of salt

For the ice cream base:

1 (14 ounce) can coconut milk
1 (14 ounce) can light coconut milk
1/2 cup honey, agave, or maple syrup (or to taste)
1 teaspoon vanilla

To make the strawberry syrup, hull and halve the strawberries. Place them in a saucepan over medium heat with the remaining ingredients and cook, stirring often, until the strawberries have softened and are starting to break up (about 10 minutes). Cool slightly, then transfer to a food processor. Blend until smooth, and strain through a fine mesh sieve to remove the seeds, pressing on the pulp to extract as much liquid as possible. Discard pulp and refrigerate syrup until cold.

To make the ice cream, whisk together all the ice cream base ingredients in a large bowl until smooth. Whisk in the cold strawberry syrup, taste, and adjust the sweetness as desired. Refrigerate until chilled, and freeze according to your ice cream maker’s instructions. Store in an airtight container in the freezer for at least 3 hours before serving.

Chocolate Chip Cookies (Paleo, Gluten-free)

July 20, 2013 By Becky 2 Comments

This is it! My new favorite chocolate chip cookie recipe. Even if I weren’t doing a month of paleo, I would still make these. They are SO good–a little chewy, super chocolaty, not too sweet, with a good dose of vanilla. In other words, perfect.

Several months ago, my friend Audrey emailed me a recipe for chocolate chip cookies with almond flour, which she said she liked better than the real thing. I was a little skeptical, but finally tried it. The cookies were delicious, but the recipe had no egg, and I found that the cookies fell apart easily and were a little too flat. I tried again with a couple of eggs, which resulted in much sturdier cookies that were also delicious, but very cakey.

Hoping to strike a balance between too cakey and too flat and fall-aparty, I tried a third time. As often happens, the third time was the charm! I hope you make these cookies. You won’t miss the flour or the sugar (and they don’t taste like honey). They are really easy to make, and not that bad for you! Do it!

Note: the main reason I chilled the dough here is because I wanted to leave the kitchen before I started preheating the oven (it’s 100 degrees today!). So, you can stay mostly cool and still make these cookies. Try them! You know you want to.

Ingredients (makes about three dozen small cookies):

8 tablespoons grass-fed butter
1/2 cup honey
1 and 1/2 teaspoons vanilla
Scant 1/2 teaspoon salt
1 egg
1/4 teaspoon baking soda
3 cups almond flour
7 ounces bittersweet chocolate, chopped (paleo chocolate exists, but I couldn’t find any…so technically my cookies are just ALMOST paleo)

In a large bowl, cream the butter with a fork until smooth. Add the honey, vanilla, and salt and stir until very smooth, then add the egg and stir to incorporate. Add the baking soda, almond flour, and chocolate chunks and stir until combined. Refrigerate the dough for up to 30 minutes if possible.

Preheat the oven to 350 and line 3 baking sheets with parchment paper (or if you don’t have three, like me, bake in batches–just be sure to let the cookie sheet cool between batches). Scoop tablespoon-sized balls of dough onto the sheet, flattening them a little if you like a flatter cookie. They don’t spread much while they bake, and will be adorably domed if you leave them alone, but I flattened some because I am planning to make ice cream sandwiches.

Bake for 8-10 minutes, until golden brown on top but not burned on the bottom. The cookies will be unstable, and need to cool on the pans for at least five minutes. After that, carefully transfer them to a rack to cool completely.

Lemon Cheesecake Truffles

July 9, 2013 By Becky 2 Comments

Truffles are the perfect summer dessert, especially when there’s lemon involved. You can make these without even using your stove, and since they’re kept in the fridge, they’re refreshing on a hot day. These truffles have a rich and creamy cheesecake interior with lemony undertones, a snappy chocolate shell, and crunchy, zesty lemon sugar on top. They are so rich that I feel satisfied with just one or two for dessert.

You should make these because they are much easier, cuter, and smaller than cheesecake. You can impress your friends by presenting all the delicious flavors of cheesecake in a small, round, chocolate-dipped form. And in case you’re wondering, lemon and chocolate DO go together well. It’s like orange and chocolate, but punchier and more summery. Try it. Try it today!

Ingredients (makes about 15 truffles):

For the cheesecake filling:

1 lemon
8 ounces cream cheese
Pinch of salt
1 cup powdered sugar
A few drops of vanilla

For the topping:

3 tablespoons granulated sugar

For the chocolate coating:

7 ounces bittersweet chocolate, chopped
1/2 teaspoon vegetable oil
A few drops of vanilla

Zest the lemon. Set aside half the zest and toss it to coat with the granulated sugar to make the topping. Spread the lemon sugar out on a plate in a thin layer so it can dry out a little. You definitely don’t want to skip this part, because the crunchy, zesty sugar is going to take these truffles from delicious to ridiculous.

Place the other half of the zest in a medium bowl with the cream cheese, salt, sugar, and vanilla. Juice the lemon to obtain three tablespoons of juice, and add them to the bowl, making sure to strain out any seeds. Use a fork to cream this mixture until well combined. Cover the mixture and place it in the freezer for half an hour or so to firm up.

Line a baking sheet with parchment or wax paper. Use a spoon and your fingers to form rounded teaspoon-sized balls of cheesecake mixture and place them on the parchment-lined cookie sheet. Don’t worry if the balls aren’t perfect, because you will have a chance to smooth them out later. Freeze the balls for at least two hours so they’re totally firm.

When your truffles are almost frozen, it’s time to melt the chocolate. Place the chopped chocolate, oil, and vanilla in a microwaveable bowl. The oil is just there to help make the chocolate coating a little bit shiny. Microwave the bowl in thirty-second intervals, stirring in between, until almost melted. Stir until the chocolate is completely smooth. Set the chocolate aside to cool for a few minutes before you dip your truffles.

Line another baking sheet with parchment or wax paper so you’ll have a spot for your dipped truffles. Take the truffles out of the freezer. Working with one ball at a time, roll it quickly between your palms to round it out, then drop it in the chocolate, turning it a little to fully coat it. Use a fork to carefully fish the truffle out of the chocolate. Let the excess chocolate drip off, then carefully transfer the truffle to the parchment paper. Sprinkle the top of the truffle with a little lemon sugar right away. You don’t want to wait until you’ve dipped all the truffles because once the chocolate is hardened the lemon sugar won’t stick.

Once you’ve dipped all the truffles, place the baking sheet in the refrigerator for about half an hour so the chocolate can set. When the truffles are set, they are ready to eat. If you won’t be enjoying them right away, store the truffles in an airtight container in the refrigerator for up to a week.

Patriotic Panna Cotta with Raspberry Coulis and Blueberries

July 2, 2013 By Becky 4 Comments

Have you ever had panna cotta? It’s a really simple Italian dessert and its name means “cooked cream”. It comes out kind of like a cross between a flan and a vanilla pudding (read: delicious).

The first panna cottas I made were delicious, but a total fail aesthetically–there wasn’t enough gelatin to unmold them in a shapely manner, and the fruit curds I layered in weren’t helping at all. But, this version is just as delicious and much nicer to look at.

Here I’ve paired panna cotta with a delicious raspberry coulis and some fresh blueberries for a special Fourth of July treat. Panna cotta is also delicious on its own, or with chocolate sauce. There are lots of other flavors of panna cotta that I’m dying to make (well, mainly mocha!) but that’s all for another day.

For now, impress your friends with this elegant and easy Independence Day dessert!

Ingredients for the panna cotta (makes 4-6 servings; adapted from David Lebovitz):

1 1/2 cups heavy cream
1/2 cup 2 % milk (or use all cream)
1/4 cup (4 tablespoons) sugar
1/2 vanilla bean
3 tablespoons cold water
1 packet plain gelatin
Butter for greasing ramekins

Ingredients for the raspberry coulis (makes about 1 cup):

1 1/2 cups fresh raspberries
1/3 cup sugar
Pinch of salt
1/4 cup water
1 teaspoon kirsch or framboise liqueur
1/4 teaspoon vanilla
1 tablespoon cornstarch (optional)
1 tablespoon cold water (optional)

For serving:

2 cups fresh blueberries

Place the cream, milk, and sugar in a medium saucepan. Scrape in the seeds from the vanilla bean, and drop the pod in, too. Cook over medium heat, stirring often, until the sugar is melted and the mixture is hot but not boiling. Turn off the heat, cover the pot, and let the mixture infuse for half an hour.

Lightly grease individual ramekins with a little butter if you’re planning to unmold your panna cotta to serve (this is not necessary if you plan to serve it still in the cups). If your molds hold half a cup, you will need four of them. If they’re smaller, you might be able to fill 5 or 6.

In a medium bowl, sprinkle the gelatin over the cold water. Let it sit for about five minutes.

Meanwhile, remove the vanilla pod and heat the cream back up until hot. Pour the mixture (through a sieve if desired) into the bowl with the gelatin and stir until the gelatin is completely dissolved. Divide the mixture among your molds and refrigerate, covered, for at least two hours before serving. Panna cotta will keep in the fridge for up to a week.

To unmold, dip the bottom of each ramekin in hot water for ten seconds, run a thin knife around the edge, then invert onto a plate.

To make the raspberry coulis, place the raspberries, sugar, salt, and water in a saucepan over medium heat and cook until the sugar is dissolved. Strain the mixture, discarding the solids, and stir in the liqueur and vanilla. If you would like a thicker coulis, mix together 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Return the raspberry mixture to the saucepan, add the cornstarch paste, and bring to a boil while stirring constantly. Cook and stir for one more minute, then remove from the heat. Cool to room temperature before serving with panna cotta. Store coulis in the refrigerator for up to one week or until ready to use.

To serve, invert the panna cotta onto a plate, surround with coulis, and sprinkle with fresh blueberries.

Dairy-Free Lemon Curd

June 25, 2013 By Becky 24 Comments

This dairy-free lemon curd is a lighter version of the classic. It’s still packed with irresistible sweet citrus flavor!

My dad and sister came over for dinner this weekend. It was so much fun–my sister just turned 15, and she had never been to my apartment before! I cooked them a belated birthday/father’s day celebratory dinner.

We had thai shrimp curry with vegetables and coconut milk (so good–recipe coming soon), a salad my dad brought with a delicious dressing (I’ll try to score the recipe and post it–it involves hazelnut oil!) and a berry tart with coconut cream and dairy-free lemon curd. My sister can’t eat any dairy, so I had to make lemon curd without the butter. Good news–it’s just as delicious as the original, and even more lemony.

I wanted to share the whole tart recipe with you, but the crust still needs some work. Anyone have a good dairy-free tart crust recipe? I’m going to work on getting one ready for the Fourth, because this tart happens to be very patriotic. For the topping, we just whipped up some coconut cream with powdered sugar and vanilla, then folded it in to the lemon curd.

Anyway, I couldn’t wait to share this delicious lightened-up lemon curd with you. It’s a healthier way to enjoy my favorite spread! Try it on pancakes or a dutch baby, swirl it with some greek yogurt, or pipe it inside some cupcakes.

If you’re looking for the original buttery version, it’s here.

Dairy-Free Lemon Curd

Name: Dairy-Free Lemon Curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: British
Ingredients: 4-6 organic lemons; 1/2-3/4 cup sugar, to taste; Pinch of salt; 2 eggs; 1 egg yolk; 1/2 teaspoon vanilla extract (optional)

Yield: 1 1/2 cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This dairy-free lemon curd is a lighter version of the classic. It's still packed with irresistible sweet citrus flavor!

Ingredients

4-6 organic lemons
 1/2-3/4 cup sugar, to taste
Pinch of salt
 2 eggs
1 egg yolk
1/2 teaspoon vanilla extract (optional)

Instructions

Wash your lemons really well, and zest two of them. Mix the zest with the sugar in a small bowl, rubbing the mixture between your fingers to bring out the flavors of the zest (use 1/2 cup of sugar for a very puckery curd, and more if you want things a little sweeter). Set the lemon sugar aside (if you want to make extra lemon sugar, it's also delicious as a topping for muffins or cookies).
Roll the lemons firmly under the palm of your hand to prime them to release the most juice. Juice lemons until you have 3/4 cup of lemon juice. Strain out any seeds. Add the juice, lemon sugar, and salt to a saucepan. Warm over medium heat, stirring constantly, until all the sugar is dissolved.
Beat the eggs and egg yolk together in a medium bowl. While whisking constantly, slowly pour the warm lemon mixture into the eggs. Continue to beat for a minute or so.
Return the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10-15 minutes. Remove from the heat and stir in the vanilla (the vanilla is optional--you won't really taste it, but it rounds out the flavor).
Let the curd cool to room temperature, then transfer to a glass jar or another airtight container. Store in the refrigerator. Lemon curd will keep, refrigerated, for up to two weeks.

Notes

Recipe adapted from Genius Kitchen

Chewy Chocolate Almond Cookies

June 16, 2013 By Becky 2 Comments

Guess what? In only 20 minutes, you can have rich, chewy chocolate almond cookies with no gluten, no butter or oil, no egg yolks, and no dairy! It sounds too good to be true, but these cookies are really delicious!

You’ll end up with a couple of egg yolks, which you could save for ice cream.

The bad news is that my bag of almond flour is now almost gone! I’ll definitely be buying more. From financiers to mocha brownies to these cookies, it’s my new favorite healthy baking ingredient. Go get some and make these today!

Note: You won’t taste the coffee in these cookies–I just added it to bring out the chocolate flavor. You can leave it out if you want a decaf cookie :0.

Ingredients (adapted from Heather’s Dish):

2 cups almond flour
1/2 cup sugar
2 rounded tablespoons cocoa
1 teaspoon finely ground coffee (optional)
1/4 teaspoon salt
2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon almond extract (optional)

Preheat the oven to 350, and line a cookie sheet with parchment paper. In a medium bowl, mix together the dry ingredients. Add the egg whites, vanilla, and almond extract and stir until the dough comes together.

Drop tablespoon-sized balls of dough onto the parchment paper, and flatten the tops slightly with your hand or a spoon (the cookies will not spread much at all while cooking). Bake for 10-15 minutes, until crisp on the outside but not burned on the bottoms. Cool on a wire rack.

Mocha Almond Flourless Brownies

June 8, 2013 By Becky 4 Comments

Yesterday I got some almond flour and blue cornmeal in the mail from Bob’s Red Mill. I was super excited to try some chocolate baked goods with the almond flour. Did you know it’s just ground-up almonds? Amazing. Full of heart-healthy fats and protein instead of the empty carbs in flour.

I decided to try these flourless brownies, adapted from this recipe on Om Nom Ally. They are really good! The coffee and almond flavors are subtle, but add an extra richness to the chocolate flavor. The brownies are really fudgy and moist, which makes them very satisfying. Just one is enough (until the craving strikes again an hour later…).

These brownies are not overly sweet. I actually added extra sugar, because the original recipe only called for 2 tablespoons and I didn’t want a bitter brownie. I think my version came out great, but I would have dusted them with some powdered sugar if I hadn’t been out.

Ingredients (makes 9-12 brownies):

1 cup almond flour (finely ground almonds)
1/2 cup cocoa, plus extra for dusting
1-3 teaspoons finely ground coffee, to taste
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup sugar
1 stick (8 tablespoons) butter, melted, plus extra for greasing the pan
1/2 cup milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
Powdered sugar for dusting (optional)

Preheat the oven to 350. Grease an 8 x 8 baking dish and powder the bottom and sides with cocoa.

In a large bowl, mix the almond flour, cocoa, coffee, salt, and baking powder.

In a small bowl, whisk together the sugar, butter, milk, eggs, and extracts. Add the wet ingredients to the dry and mix until combined.

Pour the batter into the prepared pan, and bake for 25-30 minutes or until a toothpick comes out clean. Cool and cut into squares.

Strawberry Curd

May 18, 2013 By Becky 10 Comments

Have you made lemon curd yet? Either way, you’re going to love this sweeter, pinker version. I’m thinking you could put this on a dutch baby, pipe it inside some cupcakes, spread it on your toast, or drizzle it on some vanilla ice cream.

It’s easy to make, and tastes like spring in a jar! What are you waiting for?

In case you’re not convinced, here are just a few delicious recipes you’ll be able to make with your strawberry curd:

No-Bake Strawberry Swirl Cheesecake Bars

Double Strawberry Ice Cream

Strawberry Creamsicle Sherbet

Rest assured that it’s also fabulous just eaten by the spoonful.

Ingredients (adapted from this recipe on Lavender & Lovage; makes about 1 1/2 cups):

1/2 pound organic strawberries, hulled
Zest and juice of one organic orange
2 teaspoons lemon juice
Pinch of salt
1 cup sugar
8 tablespoons butter (1 stick), cubed
4 large eggs

In a food processor, puree the strawberries and orange zest until very smooth.

Heat water to a simmer in a double boiler or a saucepan. In the top of the double boiler or a heatproof bowl, combine the puree, juices, salt, sugar, and butter. Place the bowl on top of the pan of simmering water, making sure the bottom of the bowl isn’t actually touching the water. Beat the eggs and add them to the bowl. Cook, whisking constantly, until the curd comes together and thickens, about ten minutes. When the curd is done, it will coat the back of a spoon.

(Full disclosure: my strawberry curd was that grayish-pink color that used to be trendy but was never appetizing. I added a few drops of red food coloring and one drop of yellow to perk it up.)

Store in sterilized jars in the refrigerator for up to two weeks.