Tag: dessert

  • Beauty fruits

    Beauty fruits

    Beauty fruits

    Fruit recipes to get the glow

    Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?

    Berry and Rhubarb Granola Crisp

    A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake.
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    Servings: 8
    Ingredients Method

    Ingredients
      

    Topping
    • 1½ cups quick-cooking rolled oats
    • 1 cup blanched whole almonds
    • ⅓ cup lightly packed brown sugar or coconut sugar
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 7 tablespoons coconut oil or unsalted butter, melted
    Fruit filling
    • 3 cups fresh or frozen sliced strawberries
    • 2 cups fresh rhubarb, sliced into 1/2 in pieces
    • ⅓ cup maple syrup
    • 3 tablespoons orange juice
    • 3 tablespoons arrowroot starch

    Method
     

    1. Preheat oven to 350°F.
    2. For Topping: To blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
    3. For Filling: In large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in baking dish or 9 to 10 in round baking dish, spreading fruit evenly. Distribute topping loosely over fruit.
    4. Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
    5. Enjoy!

    Grapefruit and Fennel Salad with Chicken and Avocado

    A riot of textures and flavors, this salad offers something new in every bite.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    Dressing
    • ⅓ cup olive oil
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    Salad
    • 4 cups baby arugula
    • 1 Small bulb fennel, cored and shaved or thinly sliced
    • ½ Head radicchio, cored and torn into medium pieces
    • 2 cups cooked chicken breasts or thighs, shredded
    • 1 Ripe avocado, flesh cut into cubes and scooped out
    • 1 Large grapefruit or navel orange, peeled and segmented or sliced
    • ¼ Red onion, thinly sliced
    • 2 tablespoons toasted sunflower seeds
    • 2 tablespoons chopped fresh dill

    Method
     

    1. In medium glass jar, shake to emulsify all dressing ingredients.
    2. In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
    3. Enjoy!

    Whipped Yogurt with Lime and Fruit

    Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup plain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
    • ¾ cup heavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
    • 3 tablespoons honey or maple syrup, plus more for serving
    • ½ teaspoon lime zest, plus more for serving
    • 2 teaspoons lime juice
    • ½ teaspoon vanilla bean paste or vanilla extract
    • Pinch of salt
    • 2 cups fresh fruit such as diced kiwi and mango, blueberries, and cherries, cold

    Method
     

    1. To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
    2. To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
    3. Enjoy!

    Article Provided by Alive Magazine

  • Vanilla Sandwich Cookies with Christine Waltermyer

    Vanilla Sandwich Cookies with Christine Waltermyer

    Vanilla Sandwich Cookies

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Do you know what sweet treat you’re making for your holiday cookie exchange? Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, now you do – and everyone will love it! These Vanilla Sandwich Cookies not only taste great, but you can decorate them in your favorite sprinkles – especially Supernatural Kitchen’s Into The Woods festive, artificial dye-free sprinkles!

    Vanilla Sandwich Cookies

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    Servings: 40 cookies
    Ingredients Method Notes

    Ingredients
      

    Vanilla Wafer Cookies
    • ⅔ cup butter room temperature
    • ⅔ cup granulated sugar
    • 1 ½ teaspoons vanilla extract
    • 1 teaspoon lemon juice
    • 1 egg
    • 1 ¾ cup all purpose flour
    • ½ cup cornstarch
    • ⅛ teaspoon sea salt
    Vanilla Cream Filling
    • ½ cup butter room temperature
    • 1 ½ cups powdered sugar
    • 1 teaspoon vanilla extract
    Optional
    • Sprinkles of your choice

    Method
     

    Make the Vanilla Wafer Cookies
    1. In a large mixing bowl, place the softened butter and sugar. Use a hand mixer or stand mixer to cream together the butter and sugar for a few minutes until fluffy. Scrape down the sides as needed.
    2. Add the vanilla extract, lemon juice and egg. Mix well.
    3. Add the all purpose flour, cornstarch and sea salt. Continue mixing until a smooth dough forms.
    4. Form the dough into a flat disc. You may need to add a little extra flour to get the right consistency. Wrap it in parchment paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
    5. Preheat the over to 350°F. Line several baking sheets with parchment paper.
    6. Remove the dough from the refrigerator. Unwrap it and place it between two fresh sheets of parchment paper. Use a rolling pin to carefully roll out the dough until it's just under ¼ inch think.
    7. Use a 2-inch round fluted edge cookie cutter to cut out cookies. If the dough gets too soft to work with, place it in the refrigerator to chill. Transfer the cookies to the prepared baking sheets.
    8. Bake for 10 to 12 minutes, until the edges of the cookies have set.
    9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough.
    Make the Vanilla Cream Filling
    1. In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. If the filling seems too soft, you can add a little more powdered sugar.
    2. Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
    Assemble the Sandwich Cookies
    1. Add about 1 teaspoon of filling to the center of half of the cookies. Top the filled cookies with another vanilla wafer cookie. Use your fingertips to gently press the cookies together until the filling has spread to the edges.
    2. If using optional sprinkles, roll the edges of the cookies and the sprinkles until it covers all of the vanilla cream filling.
    3. Enjoy!

    Notes

    STORING THE COOKIES: Store the cookies in a covered container. They will keep at room temperature for up to 4 days and up to 1 week stored in the refrigerator.
    Unbaked cookie dough will keep in the refrigerator for up to 3 days.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Pear Almond Toffee Cake

    Pear Almond Toffee Cake

    Pear Almond Toffee Cake

    This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔

    Pear Almond Toffee Cake

    This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔
    Print Recipe Pin Recipe
    Servings: 5
    Ingredients Method

    Ingredients
      

    • ¾ cup butter room temperature, plus 1 tablespoon for greasing the pan
    • 1 cup sugar
    • 1 cup whole milk Greek yogurt room temperature
    • 1 teaspoon bourbon vanilla extract
    • 2 eggs room temperature
    • 2 cups Bob's Red Mill almond flour
    • ¾ cup Bob's Red Mill unbleached white all-purpose flour
    • 1 teaspoon Bob's Red Mill baking powder
    • ½ teaspoon Bob's Red Mill baking soda
    • ½ teaspoon ground cardamom
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • 2 medium D'Anjou pears
    • 2 tablespoons coarse turbinado sugar
    Rum Toffee Sauce
    • ¾ cup packed dark brown sugar
    • ¼ cup water
    • 4 tablespoons unsalted butter cubed
    • ¼ cup heavy cream room temperature
    • 1 teaspoon rum
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt

    Method
     

    1. Preheat the oven to 350°F. Butter a 9-inch springform pan and line the base with parchment paper. Set aside.
    2. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and airy, about three minutes. In a separate medium-sized bowl, whisk dry ingredients together. Set aside.
    3. Stop the mixer and, using a spatula, scrape down the sides of the mixing bowl. Turn the mixer to medium low and add yogurt and vanilla extract; then add eggs one at a time, beating well after each addition.
    4. Turn the mixture to low and then slowly add the dry ingredients, taking care to not overmix.
    5. Using an offset spatula, evenly spread the batter into the prepared cake pan.
    6. Clean and peel the pears. Slice the pears ¼-inch thick and arrange on top of the cake in a concentric circle, overlapping them a bit. Sprinkle with turbinado sugar.
    7. Bake for 55-65 minutes, or until a skewer comes out clean and the top of the cake springs back to the touch. Remove from the oven and let cool in the pan for about 10 minutes. Remove the sides of the springform pan and let cool completely.
    8. While the cake is baking, make the rum toffee sauce. Place the brown sugar and water in a medium saucepan set over medium-high heat, whisking until the sugar crystals dissolve. Once the mixture has reached a rolling boil, add butter and cream. Return to a boil while whisking constantly for at least four minutes.
    9. Remove from heat and stir in the rum, vanilla, and salt. Set aside to cool to room temperature. 
    10. Serve the cake while still slightly warm and drizzle the toffee sauce on it immediately before serving.
    11. Enjoy!

    Recipe Provided by INFRA

  • Cinnamon Apple Chunk Cake

    Cinnamon Apple Chunk Cake

    Cinnamon Apple Chunk Cake

    This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.

    Cinnamon Apple Chunk Cake

    Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious!
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    Servings: 5
    Course: Dessert
    Ingredients Method

    Ingredients
      

    Cake
    • 1 ½ cups flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • ½ cup cane sugar
    • ½ cup almond oil
    • 2 eggs
    • 3 tablespoons buttermilk
    • 1 cup chopped apples
    Topping
    • ½ teaspoon cinnamon
    • 1 tablespoon cane sugar
    • ½ cup powdered sugar
    • 1-2 tablespoons milk

    Method
     

    1. Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
    2. In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
    3. In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
    4. Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
    5. Bake 40-45 minutes or until a tester inserted in the center comes out clean.
    6. Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
    7. Enjoy!

    Recipe Provided by INFRA

  • Festive Popcorn Balls

    Festive Popcorn Balls

    Festive Popcorn Balls

    Festive Popcorn Balls are in your future! Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix, you can even melt the marshmallow and butter mixture in the microwave if you want to keep your stovetop free. Just combine the ingredients in a large microwave save bowl and microwave for 30 second intervals, stirring thoroughly, until the mixture is just melted and combined. 

    Festive Popcorn Balls

    Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix. 
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    Servings: 6
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • 8 cups plain popcorn
    • 3 tablespoons unsalted butter cubed
    • ½ teaspoon vanilla extract
    • 10 ounces small marshmallows
    • ½ cup white chocolate covered pretzels rough chop
    • ½ cup peanut butter pieces

    Method
     

    1. Place peanut butter candy pieces and chopped pretzels on a baking sheet and set aside.
    2. Heat marshmallows, butter, and vanilla in a large pot over medium-low heat, stirring until smooth and creamy
    3. Fold in popcorn to coat evenly. Form mixture into balls about the size of a baseball and roll in candy.
    4. Place on a parchment lined tray until set, approximately 30 minutes.
    5. Enjoy!

    Recipe Provided by INFRA

  • Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
    Print Recipe Pin Recipe
    Servings: 4
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • ½ cup butter room temperature
    • ¾ cup sugar divided
    • ¼ cup brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg yolk
    • ¼ cup Farmers Market Pumpkin Puree
    • 1 ½ cups all-purpose flour
    • 2 teaspoons ground cinnamon divided
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder

    Method
     

    1. Preheat the oven to 350°F.
    2. In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
    3. Add in the egg yolk and pumpkin puree and stir until combined.
    4. Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
    5. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
    6. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
    7. Bake for 10-12 minutes.
    8. Remove from oven, let cool, and enjoy!

    Recipe Provided by INFRA

  • Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school. 

    Print Pin

    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat.
    Course Dessert
    Keyword baked oatmeal, brownie, dessert, vegan
    Servings 6

    Ingredients

    • 2 cups quick oats
    • ¼ cup cocoa powder
    • 1 teaspoon baking powder
    • 1 tablespoon chia seeds
    • Pinch of salt
    • 2 cups coconut milk from a carton
    • ¾ cup maple syrup
    • ½ cup peanut butter
    • 1 teaspoon vanilla
    • ⅓ cup chocolate chips or chopped chocolate

    Instructions

    • Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt. 
    • In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
    • Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips. 
    • Bake for 35-40 minutes.
    • Enjoy!

    Recipe Provided by INFRA

  • Butter-For-You Banana Split

    Butter-For-You Banana Split

    Butter-For-You Banana Split

    When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.

    Print Pin

    Butter-For-You Banana Split

    Course Dessert
    Keyword banana split, dessert, nut butter
    Servings 1

    Ingredients

    • 1 banana
    • ⅓ cup plain Greek yogurt
    • ¼ cup mixed fruit
    • 2 tablespoons Justin's Nut Butter
    • 1 tablespoon granola
    • 1 cherry for garnish

    Instructions

    • Slice banana in half lengthwise and place in a dish.
    • Scoop the Greek yogurt in the center of the split banana.
    • Top yogurt with fruit, and drizzle Justin's Nut Butter evenly on top.
    • Sprinkle with granola and place cherry on top.
    • Enjoy!

    Recipe Provided by INFRA

  • Candied Cranberries

    Candied Cranberries

    Candied Cranberries

    Print Pin

    Candied Cranberries

    Course Dessert

    Ingredients

    • 2 cups sugar divided
    • ½ cup water
    • 12 ounces fresh cranberries washed

    Instructions

    • Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
    • Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want – it's great to sweeten cocktails!
    • Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
    • Store in an airtight container in the fridge for 2-3 days.
    • Enjoy!

    Notes

    • These may start to “weep” some liquid after 2-3 days. If that happens, you can re-roll them in sugar to extend their life.
    • Use on charcuterie platters, baked brie, atop desserts or cocktails.
    • Use vanilla bean or orange zest to vary the flavor.

    Recipe Provided by UNFI Fresh

  • Cranberry Champagne Mug Cakes

    Cranberry Champagne Mug Cakes

    Cranberry Champagne Mug Cakes

    Print Pin

    Cranberry Champagne Mug Cake

    Course Dessert
    Keyword cranberry, dessert, mug cake

    Ingredients

    • Canola oil, olive oil or butter
    • 2 tablespoons dried cranberries
    • ¼ cup champagne or sparkling wine divided
    • 2 cups whipped cream
    • ¼ cup egg whites
    • ½ cup white cake mix

    Instructions

    • Coat insides of 2 large microwave-safe mugs with oil or butter.
    • Place cranberries and 1 tablespoon champagne in small bowl. Microwave on HIGH 10 seconds; drain. Divide cranberries and place in bottom of mugs.
    • Whisk together whipped cream, egg whites and cake mix in medium bowl. Place half of batter in each mug.
    • Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minutes 30 seconds or until set. Invert each cake onto a plate. Spoon 1 ½ tablespoons champagne over top of each cake. Serve with additional whipped cream, if desired.
    • Enjoy!

    Recipe Provided by UNFI Fresh