Yesterday I wanted brownies, but the thought of waiting for them to bake and then cool was disagreeable. I thought about making brownie batter truffles instead. Since there’s no egg in this recipe, you can taste as you’re making it and adjust the sweetness as desired. If you’re in a really big hurry, you can skip melting the chocolate and roll these in cocoa powder or shredded coconut. You can get your brownie fix on pretty fast.
This pumpkin caramel cheesecake pie requires no cooking, and all the layers are made in the food processor with no need to wash it in between. It’s the perfect last-minute Thanksgiving dessert! This pie was originally published in fall of 2013. I’ve tweaked the recipe and updated the photos.
This pie is so easy, and so good! If you already have your caramel sauce made (try salted caramel, salted maple caramel, or even store-bought), there is no cooking required–just a few rounds of food processing. And, in case you need another reason to make this, there’s pumpkin involved! There’s also caramel, whipped cream, and a delicious two-ingredient crust. The cheesecake layer is rich, but not overpowering–I think even people who don’t love cheesecake will probably love this.
The humble date is much more delicious and versatile than one might guess based on its appearance. Dates are appealingly sticky and sweet, and their complex flavor makes you think a few aromatic spices like cinnamon and allspice may already be inside the fruit.
For this month’s Secret Recipe Club, I had the pleasure of perusing Ros’ blog, The more than occasional baker. As someone who also tends to fire up the oven more than occasionally, I was excited to see all the fabulous baked goods on her site. From classics like chocolate peanut butter squares to innovative treats like parsnip cake, her blog has it all.
As soon as I spotted this cinnamon date cake, though, my mind was made up. A beautiful Bundt cake sweetened with dates and flavored with cinnamon sounded like just the thing for a snowy January weekend, and it was!
For this recipe, you pit a bunch of dates and soak them in very hot water. (The pitted dates look just like hearts, so I had to stop and take a few photos. Looks like I’m in a valentine’s mindset already!) The soaked dates and then blended into a paste in the food processor so they can permeate the batter with moisture and flavor.
It’s Day 22 of my Whole30! I can’t believe it’s been over three weeks. This month really is flying by. I have more energy, more even moods, and while I still get hungry, I no longer want to kill all the things when my stomach starts rumbling. Also, my pants are looser and I’m recovering more quickly from my workouts, with much less soreness.
Yesterday, a big snowstorm came to town. After traipsing home from the train station in the snow, I made this Moroccan beef. It’s almost a stew, but I wanted the sauce to be nice and thick so that the beef wasn’t swimming in liquid. The meat is perfectly spiced, and the sweet fruit provides a wonderful counterpoint. The garnishes–toasted almonds and fresh cilantro–are highly recommended. I served this beef over a simple cauliflower mash, but it would also be great with spaghetti squash, cauliflower rice, or even real rice–anything that will soak up the delicious sauce. No matter how you serve it, this dish will comfort and warm you on a cold winter’s night.