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- Ingredients
- 4 Biscoff cookies, crushed
- 1-1/2 cups whipping cream
- 1/4 cup sugar
- Zest of one orange
- Juice of half an orange (about 2 Tbsp.)
- 2 Tbsp. lemon juice
- 2 Tbsp. Grand Marnier
Sprinkle cookie crumbs into six 8-oz serving dishes. Whip together remaining ingredients until stiff. Dollop into serving dishes. Chill. Serves 6.
NOTES: I use a stand mixer. The whipping is short work. I had a small, old orange, so the zest was really dry and crumbly, but it was a really juicy orange. I’m just saying you may have to adjust. Since it’s not cooked, you really don’t want to be chewing on big pieces of orange zest. Make sure the zest is super fine. I eyeballed this and you should, too. One of the recipes I used as a base said that any type of acidic juice would do for the 2 Tbsp. lemon juice. Think vinegar or apple juice. I’ve been flying on Delta Airlines a lot to visit my father in Las Vegas. Delta still serves Biscoff Cookies. What a fantastic base for cheesecakes, or these Orange Syllabubs. You can find all kinds of syllabubs on the web. I mish-mashed a couple different recipes and came up with this. It’s REALLY tasty! On my next go, I may try using raspberries and making a raspberry syrup for this. Who knows?
- Ingredients
- 1 stick (8 oz.) butter
- 1-1/4 cup sugar
- 3 large eggs
- 1 tsp. vanilla extract or paste
- 1-2/3 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 6 cups rhubarb, medium dice
- 1/2 cup sliced almonds
Prepare a 9″ springform pan by lining with parchment paper and spraying with non-stick spray. Preheat oven to 400 degrees F.
Cream butter with sugar with a mixer until it’s creamy a light-colored. Add the eggs, one at a time, until incorporated into the butter/sugar mixture. Mix in the vanilla extract or paste.
In a separate bowl, mix together the flour, baking powder, and salt. Stir the flour mixture into the butter/sugar/eggs until just mixed. Don’t overmix. Fold in the rhubarb. Transfer the batter to the prepared springform pan. Smooth the top of the batter and then sprinkle with sliced almonds.
Bake at 400 degrees F for about 50 minutes or until a toothpick comes out clean.
Cool on a wire rack.
NOTES: Do you see how much rhubarb is in this? It’s a rhubarb cake, that’s for sure. This turned out incredibly moist and very, very rhubarby. The recipe comes from kitchenculinaire. Next time I may try adding some orange zest and sprinkling sugar over the top with the sliced almonds.
- Ingredients
- 3 mashed bananas
- 1 egg
- 1/4 cup brown sugar
- 2 cups rolled oats
- 1/4 cup gluten-free flour (or other)
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup berries
Prepare an 8″ or 9″ square baking dish with parchment paper or non-stick spray. Preheat oven to 350 degrees F.
In a mixing bowl stir together banana, egg, and brown sugar until well mixed. Stir in oats, flour, cinnamon, baking soda, and salt until well mixed.
Pour half the batter into the prepared baking dish and smooth the top. Sprinkle berries over the batter. Dollop the remaining batter to cover the berries.
Bake at 350 degrees for 30-35 minutes until bars are set.
NOTES: I’ve made this many, many times now. It’s super simple. I’ve been short a banana and even that worked. There isn’t much flour in these, so the type of flour is not important for the recipe. I use gluten-free so that I can share them with a family member, but all-purpose or whole wheat flour works for the recipe, too. I’ve tried fresh blueberries and both fresh and frozen (and then thawed) raspberries (red and gold). I feel confident that you could use frozen berries as well. I pick loads of raspberries every summer and freeze and vacuum seal them. Once thawed, they are a bit of a mess, so I drain out the juice without squeezing and then sprinkle the remaining pulp over the batter as per the recipe. One pound of frozen raspberries yields me about one cup juice and one cup berry pulp. The pulp works just right for this recipe. I’m going to use the juice for a different purpose. The original recipe is found at thisdelicioushouse. I really like these bars because they don’t use much sugar or flour. The stars of the recipe are the bananas, the oats, and the fruit.
- Ingredients
- Butter to grease the pan
- Bread crumbs for pan preparation
- 5 oz. butter, room temperature
- 270 g sugar (1-1/3 cups)
- 2 eggs
- 300 g flour (2-1/2 cups)
- 1 tsp. baking soda
- 2 tsp. baking powder
- 4 very ripe bananas, mashed
- 2 oz. cold coffee (50 ml)
Preheat oven to 350 degrees F. Grease a 12-cup bundt pan liberally with butter. Sprinkle bread crumbs into the pan and shake them around until all surfaces of the buttered pan are coated with bread crumbs. Set aside.
With a mixer, blend together butter and sugar until light and fluffy. One at a time, mix in eggs until fully incorporated. Sift together flour, baking soda and baking powder. Stir into the sugar/egg mixture. Add the bananas and coffee, stir until combined. Do not overmix. Spoon batter into prepared pan. Bake for 40-50 minutes until the top is golden brown and a toothpick tester comes out clean.
NOTES: Apologies to you all for the hodge-podge of measuring standards. My kitchen scale will do grams or ounces and I didn’t think ahead about trying to write the recipe on the blog later. I’m learning to weigh my ingredients rather than measure them out. I found this recipe at adamantkitchen.com and it is fantabulous. The breadcrumb coating sets the cake above all other banana breads or cakes. I did not add a frosting or other coating, although I sure could have. At the end of the bake, Adamant let hers cool a couple minutes and then tipped it out onto a wire rack to finish cooling. I missed that part and let it cool completely before tipping it out. This was the first bundt cake I have EVER made that came out without sticking somewhere and needing a patch. It just slid right out. So exciting!
- Ingredients
- 1/2 cup butter
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 cup flour
- 3/4 cup whole-wheat flour
- 1 cup chopped walnuts
- 1 cup chopped dried fruit
Preheat oven to 350 degrees F. Prepare a 10×15″ rimmed pan with parchment paper or other non-stick.
In a large bowl beat butter, sugar, and molasses until smooth. Beat in egg until well combined. Stir in cinnamon, baking soda, ginger, and cloves. Stir in flours, nuts, and dried fruit until evenly moistened. Spread dough in prepared pan. Bake at 350 degrees F for 25 minutes, or until the bars begin to pull away from the sides of the pan.
Let cool in pan on a rack, then cut into bars.
NOTES: The recipe is from Sunset Magazine’s May 1989 issue. I used to make these bars ALL THE TIME! They are super fast and easy. It seemed a healthy choice for school lunchbox snacks. I have used any manner of dried fruit and nuts. Today I didn’t have enough molasses so I used dark corn syrup to make up the difference. I can remember using honey before. The recipe is very forgiving for substitutions. It makes a thin, chewy cookie bar. The fruit you see pictured today is half cup of dried cranberries and half cup of dried apricots.
- Crust Ingredients
- 1 cup crushed graham crackers (gluten-free is fine)
- 1/4 cup sugar
- 1/4 cup melted butter
- Filling Ingredients
- 3/4 cup sugar
- 1/2 cup cocoa
- 1 tsp. vanilla
- 2 eggs
- 1 lb. cream cheese, room temperature
- Topping Ingredients
- 1 cup sour cream
- 3 Tbsp. sugar
- 1 tsp. vanilla
Grease or spray a 9″ springform pan with non-stick. Line the bottom with parchment. Preheat oven to 375 degrees F.
Mix together graham cracker crumbs, sugar and melted butter. Spoon in to prepared pan and press firmly into the bottom with the back of a spoon.
In a food processor, place sugar, cocoa, vanilla, and eggs. Whir until mixed. Cut the cream cheese into chunks and place into the food processor. Process until it is well mixed and smooth, stopping to scrape down the sides frequently. Dollop atop the graham cracker crust and smooth the top with a rubber scraper or spatula. Bake at 375 degrees F for 20-30 minutes. It should be set, but the center will still be a darker color.
While that is baking, stir together the topping ingredients. Remove the cake from the oven and spread the topping ingredients over the chocolate filling. Return to the oven for 10-20 minutes until topping loses most of its shine. Remove from oven and let it cool to room temperature.
Open springform and lift cheesecake to remove parchment paper. Slide onto serving plate. Serve at room temperature or chilled.
NOTES: If you use gluten-free graham crackers, this is a gluten-free dessert.
- Ingredients
- 2 cups raw, shelled pistachios (not salted, not roasted)
- 1 tsp. ground cardamom
- Pinch of salt
- 2 heaping Tbsp. honey
- 2/3 cups bittersweet chocolate chips
Preheat oven to 350 degrees F. Prepare a baking dish, about 7×7, with parchment paper so that the paper overhangs the sides for easy removal from the dish.
In a medium bowl, stir together pistachios, cardamom, and salt. Stir in honey and mix until nuts are well coated. Place the nuts into the paper-lined dish and spread as evenly as possible. Bake at 350 degrees F for 15-18 minutes. Remove from heat and let cool to room temperature.
Melt the chocolate chips in a microwave (or stovetop). Drizzle over the pistachio mix and smooth out as well as possible. Let cool until the chocolate loses its shine and hardens.
Pull the paper with the pistachio bars up and out of the baking dish. Cut into pieces and serve.
NOTES: This recipe comes from Nadia’s Healthy Kitchen. Nadia’s presentation and photos are simply gorgeous. Go look. She uses metric measurements and I did weigh out my nuts, but I think a couple cups of nuts will do it. These are seriously addictive, so my pieces are cut really small. The flavor is AMAZING! I wonder how these would be with a bit of orange zest or orange flavor. To melt chocolate chips in the microwave, start with 30 seconds then stir. Give it 20 seconds more and stir again. Give it 15 seconds more and stir again. Repeat until no solids remain while stirring.
- Ingredients for Base
- 3 cups sliced rhubarb
- 2/3 cup mini-marshmallows
- 2/3 cup sugar
- 1/2 Tbsp. tapioca
- Ingredients for Topping
- 1 extra-large egg, beaten
- 2/3 cup sugar
- 2 Tbsp. hot water
- 2/3 cup flour
- 1-1/2 tsp. baking powder
Prepare an 8×8″ baking dish by greasing or spraying with non-stick. Preheat oven to 350 degrees F.
In a bowl, mix together the Base Ingredients. Spread the mixture into the prepared baking dish. Set aside.
For the Topping: beat together egg, sugar, and hot water. Fold in flour and baking powder. Dollop the batter over the mixture in the baking dish as evenly as possible. Bake at 350 degrees for about 40 minutes. Serve warm or at room temperature.
NOTES: This tastes good with whipped cream or ice cream. It’s a weird little dessert because the marshmallows form a crinkly crust, kind of like a pavlova, but underneath the crinkle is a rich cake-like topping on top of a luscious rhubarb sauce. It’s SUPER simple to make and very forgiving if you think it needs more egg or more rhubarb, etc.
- Ingredients
- 1 lb. (2 cups) butter, softened
- 1-1/2 cups sugar
- 3 cups flour
- 1 cup sesame seeds
- 2 cups shredded coconut
- 1/2 cup finely chopped almonds
Cream together butter and sugar until fluffy. Gradually add flour. Mix until just combined. Stir in sesame seeds, coconut, and almonds. Divide dough into thirds. Place 1/3 on long sheet of waxed paper. Shape into long roll, 2″ in diameter. Repeat with remaining dough. Wrap and refrigerate until firm. Preheat oven to 300 degrees F. Cut rolls into 1/4″ slices and place on ungreased cookie sheets. Bake for 30 minutes. Remove to wire racks to cool. Yield about 4 dozen.
NOTES: This recipe comes from my late friend Lois Hermansen. They take time because of the baking time. Yes, thirty minutes! These are very crispy, fragile cookies. Oh, so yummy, but they break easily. Find a good box or other flat surface to store them in.
- Ingredients
- 2 cups gluten-free flour mix (Bob’s Red Mill 1 to 1 is what I used)
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 2 tsp. baking soda
- 3/4 tsp. salt
- 4 large eggs (I used extra-large)
- 1-1/2 cups sugar
- 3/4 cup unsweetened applesauce
- 1/2 cup oil (I used canola)
- 1 tsp. vanilla extract
- 14.5 oz. peeled and grated carrots (about 4 cups)
Preheat oven to 350 degrees F. Prepare 24 muffin cups by using paper liners or another non-stick method.
Stir together gf flour, cinnamon, ginger, nutmeg, soda, and salt. Set aside.
In a large bowl, beat the eggs and then stir in the sugar, applesauce, oil, and vanilla. Beat until combined. Add the flour mixture and stir until just combined. Stop stirring. Fold in the carrots until just combined.
Spoon the batter evenly into the prepared cups. Bake 15-20 minutes at 350 degrees F. They are done when muffin springs back when lightly pressed. It took mine about 24 minutes, probably because my eggs were extra-large.
- Frosting Ingredients
- 8 oz. cream cheese, softened
- 1/2 cup (4 oz.) butter, softened
- 4 cups powdered sugar
- 2 tsp. vanilla extract
In a mixer, beat together cream cheese and butter until well mixed. Stir in powdered sugar and vanilla until well combined.
NOTES: The cupcake recipe comes from texanerin.com and she has a variety of ways to do this in different pans, like to make cakes, and also offers ingredient substitution possibilities. I only used her cake recipe, not her frosting. These cupcakes had rave reviews. It may be one of the first things I’ve made gluten-free that I couldn’t tell. They were delicious! Most of the cupcakes I “cored” and filled with my Lemon Curd, then I frosted with Cream Cheese Frosting. I think you could play around with these quite a bit. Orange curd? Orange frosting? I think yes!
Foods Passion 