Tag: dessert

  • Berry Ice Box Cake

    Berry Ice Box Cake

    Berry Ice Box Cake

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    Total Time 4 hours 10 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 cup plain Greek yogurt
    • 1 cup mascarpone cheese
    • 3 tablespoons cane sugar or honey
    • 1 tablespoon vanilla paste
    • ¾ cup raspberries thawed if frozen, or fresh
    • ¾ cup blueberries thawed if frozen, or fresh
    • 6 – 7 ounces vanilla biscuits or graham crackers
    • Powdered sugar for dusting (optional)

    Method
     

    1. In a bowl, whisk together the yogurt, mascarpone, sugar (or honey), and vanilla paste until smooth and creamy.
    2. Gently fold in the raspberries and blueberries, being careful not to overmix so you keep some texture.
    3. In a 4-cup dish, layer biscuits, then the creamy berry mixture. Repeat once more, finishing with a layer of biscuits on top.
    4. Cover and refrigerate for at least 4 hours, or overnight, until set and sliceable.
    5. To serve, dust with powdered sugar and spoon or slice into portions.

    Notes

    • Substitute vanilla flavored Greek yogurt if vanilla paste is unavailable.
    • Can use all yogurt and omit mascarpone.

    Recipe Courtesy of INFRA

  • Strawberry Coconut Cream Pots with Mint and Black Pepper

    Strawberry Coconut Cream Pots with Mint and Black Pepper

    Strawberry Coconut Cream Pots with Mint and Black Pepper

    The simple presentation of these strawberry coconut cream pots hides sophisticated flavour. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.

    Strawberry Coconut Cream Pots with Mint and Black Pepper

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 tablespoon extra-virgin olive oil
    • ¼ cup raw buckwheat
    • ¼ cup blanched sliced almonds
    • ¼ teaspoon cinnamon
    • ½ teaspoon honey
    • 8 ounces strawberries washed and hulled, plus additional whole strawberries for garnish
    • 1 teaspoon sherry vinegar
    • 2 teaspoons maple syrup
    • ½ teaspoon freshly ground pepper
    • ⅛ teaspoon salt
    • 20 mint leaves
    • 1 14-ounce can coconut cream chilled for 24 hours

    Method
     

    1. In skillet, combine olive oil, buckwheat, and almonds. Heat on low and toast for 7 to 10 minutes, stirring to ensure even browning, until buckwheat and almonds are lightly browned. Remove skillet from heat, add cinnamon and honey, and stir rapidly to coat. Set aside and allow to cool. Once cool, transfer mixture to bowl of food processor and blitz for a few seconds. Press mixture into 6 small Mason jars.
    2. Dice strawberries and, in bowl, combine with vinegar, maple syrup, black pepper, and salt. Add mint leaves and mash them with a muddler or back of wooden spoon. Stir strawberries and allow to stand for 20 minutes.
    3. Reserve and refrigerate about 1/2 of the macerated strawberries; add the remaining to blender jug. Open chilled coconut cream and scoop only firm cream into blender (reserve water for another use). Process until smooth and thick. Pour mixture over buckwheat layer in each Mason jar. Seal and allow to chill for 1 hour.
    4. Top cream pots with a layer of reserved macerated strawberries. Garnish each pot with an additional fresh strawberry and sprig of mint.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Cookies & Cream Dirt Dessert

    Cookies & Cream Dirt Dessert

    Cookies & Cream Dirt Dessert

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    Total Time 30 minutes
    Servings: 12
    Ingredients Method

    Ingredients
      

    • 2 packages 3.4 ounce – vanilla instant pudding mix
    • 3 cups cold milk
    • 4 tablespoons unsalted butter room temperature
    • 8 ounces cream cheese softened
    • ⅔ cup powdered sugar
    • 1 cup heavy whipping cream
    • 10.5 ounces chocolate vanilla sandwich crème cookies
    • Gummy worms

    Method
     

    1. In a large bowl, whisk together the pudding mix and milk for 1-2 minutes until fully combined.Place in the fridge to chill while you proceed.
    2. In a separate bowl, beat the butter, cream cheese, and powdered sugar until smooth and uniform. In another bowl, whip the heavy cream to stiff peaks.
    3. Combine cream cheese mixture with the chilled pudding mixture until fully combined. Then, gently fold the whipped cream into the pudding mixture until smooth and fluffy.
    4. Crush cookies with a rolling pin until a coarse crumb forms or pulse briefly in a food processor.
    5. Spoon half of the cookie crumbs into the bottom of 12 serving dishes or a 9×13-inch pan. Top with the pudding mixture-if making individual cups, aim for a scant ½ cup of pudding per cup. Top with remaining cookie crumbs.
    6. Decorate with gummy worms and serve promptly.
  • Cottage Cheese Cheesecake

    Cottage Cheese Cheesecake

    Cottage Cheese Cheesecake

    This take on a creamy, crustless cheesecake satisfies your chocolate cravings without derailing your health goals. Cottage cheese has been having a moment lately, and for great reason. Its mild flavour lends itself to so many culinary preparations, and the protein found in cottage cheese has been shown to help build muscle.

    Cottage Cheese Cheesecake

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 ¼ cups cottage cheese
    • ¼ cup maple syrup
    • 1 teaspoon vanilla extract
    • ⅓ cup natural cocoa powder
    • 2 tablespoons cornstarch or arrowroot powder
    • 3 large organic eggs
    • Mixed red berries, such as raspberries, strawberries, or pomegranate arils for garnish
    • Melted dark chocolate for garnish (optional)

    Method
     

    1. Preheat oven to 350 F°. Line 6 inch round cake pan or springform pan with parchment paper. It’s easiest to cut a large square of parchment paper, scrunch it up tightly, smooth out again, place over cake pan, and press down; smooth into corners as best you can. No need to trim any overhanging paper from pan; this will assist in removing the cake from the pan once cooked and cooled. Set prepared cake pan aside.
    2. To bowl of food processor, add cottage cheese, maple syrup, vanilla extract, cocoa powder, cornstarch, and eggs. Blend until smooth, stopping to scrape down sides of bowl, as needed, with rubber spatula. Pour mixture into prepared pan.
    3. Bake cheesecake in preheated oven until sides of cheesecake are set, top of cake is puffed, and centre has a slight wobble, about 30 to 35 minutes. Remove from oven to a wire rack and allow cheesecake to set in the pan for 20 minutes. The top of the cheesecake will deflate a little. Remove from pan with the aid of any overhanging parchment paper and place on serving plate, leaving parchment paper on cheesecake. Refrigerate cheesecake at least 2 hours and up to overnight.
    4. When ready to serve, garnish with red berries and a drizzle of chocolate, if desired. Slice and serve.

    by Lawren Moneta

    Recipe Courtesy of Alive Magazine

  • Red Velvet Fudge

    Red Velvet Fudge

    Red Velvet Fudge

    This little indulgence is the perfect high-protein treat to share with someone special. Packed with protein and fibre, gluten free, and naturally coloured, this sweet treat may become your favourite all year long. This fudge also freezes wonderfully for times when the urge for a little something sweet hits.

    Red Velvet Fudge

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    Servings: 25 squares
    Ingredients Method

    Ingredients
      

    • 2 medium red beets trimmed
    • ½ cup almond butter or cashew butter
    • ½ cup unsweetened almond milk or alternative milk of your choice
    • 1 tablespoon vanilla extract
    • 1 ⅓ cups chocolate vegan protein powder
    • ⅔ cups finely ground oat flour
    • ¼ teaspoon finely ground Himalayan pink salt or fine sea salt
    • 2 ½ ounces dark chocolate chips melted

    Method
     

    1. Preheat oven to 400 F°.
    2. With fork, pierce each beet several times. Wrap each in parchment paper, making sure to fold over the edges to seal each beet. Place parchment-wrapped beets on rimmed baking tray or in small baking dish. Roast beets in preheated oven until easily pierced with a fork, about 50 to 60 minutes. Set aside until cool enough to handle, about 30 minutes. Carefully unwrap and, with spoon, scrape off and discard beet skins (they should come off very easily). Roughly chop skinned beets and place in food processor or blender; purée, scraping down sides of container with rubber spatula as needed, until very smooth.
    3. Transfer beet purée to bowl of stand mixer fitted with paddle attachment or a mixing bowl, if using an electric hand mixer. Add almond butter, almond milk, vanilla extract, protein powder, oat flour, and salt. Mix on low speed until everything is very well combined. Mixture should resemble thick cookie dough. Line 8 inch square baking pan with parchment paper. Firmly press mixture in one layer into prepared baking pan. Refrigerate fudge for at least 4 hours and up to overnight.
    4. Line a baking tray with parchment paper and place a wire cooling rack on top of parchment paper.
    5. Lift fudge out of pan with help of parchment paper and cut into 1 1/2 inch squares. Place squares of fudge on wire rack before drizzling with melted chocolate. Place baking tray with fudge in refrigerator for 10 minutes. Transfer red velvet fudge to a serving plate and enjoy.
    6. Any extra fudge may be stored in an airtight container in refrigerator for up to 1 week or freezer for up to 2 months. Let thaw slightly before enjoying.

    by Lawren Moneta

    Recipe Courtesy of Alive Magazine

  • Mocha Orange Tiramisu

    Mocha Orange Tiramisu

    Mocha Orange Tiramisu

    Indulge your loved ones this Valentine’s Day with a delightful plant-based twist on a beloved classic. This innovative recipe swaps the traditional dairy cream filling for a tofu-based one and uses rye crispbread instead of the traditional cookies. Rye crackers have been shown to help benefit heart and digestive health and are a great low-sugar alternative in this tiramisu preparation.

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    Servings: 12
    Ingredients Method

    Ingredients
      

    • 1 cup strong, hot coffee
    • 2 ounces dark chocolate
    • 10.5 ounces firm silken tofu drained
    • ¼ cup golden cane sugar
    • 1 tablespoon natural cocoa powder plus extra for garnish
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon vanilla extract
    • 2 teaspoon finely grated orange zest plus extra for garnish
    • 2 cups thick portion of canned coconut cream about 2 – 14 ounce cans
    • Rye crispbread crackers or gluten-free crackers as needed
    • Cocoa nibs for garnish (optional)

    Method
     

    1. In medium heatproof bowl, whisk together hot coffee and dark chocolate until chocolate is melted. Set aside to cool at room temperature.
    2. Meanwhile, make creamy tofu filling. To blender, add tofu, sugar, cocoa powder, vinegar, vanilla, and orange zest. Blend until smooth and creamy with no more tofu chunks, stopping to scrape down sides of blender container as needed. Add coconut cream to blender and mix until just combined, about 1 minute. Take care: if mixture is blended too long it may split. If this happens, simply continue blending; the mixture will warm up and emulsify again. This process could take up to 5 minutes.
    3. To assemble, set an 8 inch square baking dish in front of you. Have cooled mocha mixture, crispbread or cookies, and tofu filling all close at hand. Dip crispbread in coffee mixture for 6 to 10 seconds, then quickly transfer to bottom of baking dish. Repeat until you have an even layer of dipped crispbread covering bottom of dish. Pour half of tofu filling over soaked crispbread and smooth out into an even layer completely covering crispbread. Dip more crispbread into mocha mixture and lay another layer of dipped crispbread on top of filling layer, covering completely. Pour remaining tofu filling overtop and smooth out into an even layer, again covering crispbread completely. Cover baking dish with lid or beeswax wrap and chill in refrigerator at least 4 hours or overnight.
    4. Just before serving, dust top of tiramisu with some cocoa powder and additional finely grated orange zest. For some textural contrast, a sprinkling of cocoa nibs would be lovely here, but is optional. Spoon into bowls and serve. Any leftovers will keep, covered, in refrigerator for up to 3 days.

    by Lawren Moneta

    Recipe Courtesy of Alive Magazine

  • Frangipane Toast

    Frangipane Toast

    Frangipane Toast

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    Total Time 40 minutes
    Servings: 10 slices
    Ingredients Method

    Ingredients
      

    • 10 slices brioche bread
    • ½ cup unsalted butter melted
    • 6 tablespoons unsalted butter softened
    • ½ cup cane sugar
    • 1 large egg
    • 1 tablespoon almond extract
    • Pinch of salt
    • ½ cup almond flour
    • 2 tablespoons all-purpose flour
    • ⅔ cup sliced almonds
    • 2 tablespoons powdered sugar for dusting

    Method
     

    1. Brush brioche slices with melted butter on both sides and place on two parchment lined baking sheets. Preheat oven to 350°F.
    2. Cream softened butter and cane sugar together until pale. Stir in egg, almond extract, and salt. Stir until combined.
    3. Add almond flour and all-purpose flour and fold in just until combined.
    4. Spread 2 tablespoons of almond mixture on each brioche slice and sprinkle on sliced almonds.
    5. Bake for 20-24 minutes or until the edges are golden in color. Remove from oven and dust with powdered sugar.

    Recipe Provided by INFRA

  • Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

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    Cook Time 40 minutes
    Chilling Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 ⅔ cup plus all-purpose flour
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon sea salt
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon baking soda
    • ⅛ teaspoon ground nutmeg
    • 4 ounces unsalted butter softened
    • ¾ cup light brown sugar
    • ¾ cup cane sugar divided
    • 1 large egg
    • ⅓ cup reduced pumpkin puree*
    • 1 ½ teaspoons vanilla extract
    • ¾ cup white chocolate chips
    • 2 teaspoons ground cinnamon

    Method
     

    1. In a bowl, whisk together the dry ingredients and set aside.
    2. Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
    3. Stiry in dry ingredients until just combined then add white chocolate chips.
    4. Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
    5. Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
    6. Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
    7. To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!

    Notes

    Makes 12 cookies.
    *Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.
  • Banana Chocolate Zucchini Bread

    Banana Chocolate Zucchini Bread

    Banana Chocolate Zucchini Bread

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    Servings: 12
    Ingredients Method

    Ingredients
      

    • 1 cup buckwheat flour
    • ¼ cup hemp hearts
    • 3 tablespoons raw cacao powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1 small zucchini coarsely grated
    • 2 large, over-ripe bananas well mashed
    • 2 tablespoons maple syrup
    • 2 tablespoons coconut oil melted and cooled slightly
    • 1 teaspoon vanilla extract
    • 2 large organic eggs

    Method
     

    1. Preheat oven to 350°F. Line a 4 x 8 inch loaf pan with parchment paper and set aside.
    2. In large bowl, whisk together flour, hemp hearts, cacao powder, baking soda, salt, and cinnamon until well combined.
    3. Squeeze out any excess water from grated zucchini before adding to a medium bowl along with mashed banana, maple syrup, coconut oil, vanilla, and eggs. Whisk together until well combined.
    4. Add wet ingredients to dry ingredients and, with a rubber spatula, fold together until just combined. Pour batter into prepared loaf tin and bake in preheated oven until a wooden skewer inserted in centre of loaf comes out clean, about 45 to 60 minutes. Let loaf cool in pan on a wire rack until room temperature. Slice and enjoy.
    5. Banana Chocolate Zucchini Bread may be made up to 4 days ahead and refrigerated in an airtight container. Enjoy!

    By Lawren Moneta

    Article Courtesy of Alive Magazine

  • Apple Butter

    Apple Butter

    Apple Butter

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    Total Time 1 hour 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 4 pounds assorted apples
    • 3 ½ cups water
    • 1 ½ cups cane sugar
    • 1 teaspoon apple or pumpkin pie spice

    Method
     

    1. Peel, core, and cut apples into quarters then place in a saucepan and add water. Bring to a boil, then reduce heat to low and cover. Gently simmer for approximately 30 minutes or until apples are soft. Stir occasionally with a wooden spoon to help the apple break down.
    2. Carefully place cooked apples in a blender and blend until very smooth, about 1 minute. Return apples to a clean saucepan and add sugar and pumpkin pie spice.
    3. Bring blended apples to a simmer and cook for 40-50 minutes, stirring frequently to prevent sticking.
    4. Cool and test the consistency. It should be spreadable and stay on the end of a knife. If it doesn't, heat again and cook for 10 more minutes. Store in a clean jar in the refrigerator. Enjoy!

    Notes

    Makes approximately 3 1/2 cups