Tag Archive | dessert recipe

Gluten Free Pound Cake

Adapted from the Paula Deen Southwest Georgia Pound Cake

Gluten Free Pound Cake

Gluten Free Pound Cake

I posted Paula Deen’s Southwest Georgia Pound Cake recipe way back in June 2013.  That particular recipe is the most popular on my blog!  Well, since that time, as you know, I have gone gluten free, and yes, I’m missing out on some goodies!  That has now begun to change and my first attempt was changing Paula’s pound cake recipe.  Sorry, Paula, had to be done.  In my book her Southwest Georgia Pound Cake is THEE Best!  And believe it or not, the change was easy, my first attempt and it worked.  I served this cake with strawberries and fresh whipped, whipped cream for my hubbies birthday dinner, this past Tuesday night.  After everyone had a slice and tried it and said it was good, I then dropped the bomb on them and told them it was gluten free!

Ha, that’s how you have to do it, let them eat it first, get the reviews, then let them know what their eating!  Well, they were all pleasantly surprised and I was told not to change a thing in the recipe!  So here ya go, my Gluten Free Southwest Georgia Pound Cake!  Paula can still have all the credit, I only changed the flour.

Here’s the recipe, make it and enjoy!


2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose gluten free flour ( I use: Betty Crocker Gluten Free Rice Flour blend )
6   eggs
3 cup sugar
2   sticks butter, softened


 Generously grease and flour a 10-inch bundt pan (I use the Betty Crocker Gluten Free Rice Flour blend also to coat the pan)

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

Paleo Caramel Brownies…my way

my way…of course! 😉
adapted from Elana’s Pantry

9 yum

I’m sure I came across this recipe on Facebook, I’m not always looking for new recipes, but this one caught my interest and thought you might be interested to.  Since I’m always interested in health eating and sweets are sometimes hard to come by, I took a look at this recipe on Elana’s Pantry.

Okay, before we get started I want you know to know that I made this recipe twice and the recipes below are the final product.  If you want the original recipes you can click on the Elana’s Pantry links.  These were tested by my hubby and some family and the 2nd batch was the winner.  I also decided to use my ‘Perfect Brownie Pan Set (as seen on TV)‘  I must say, I do like the pan, its the cutter part I’m not in love with, I could easily throw that part out, its extremely hard to clean. So the second batch, my grandson suggested I leave it out and only cut the brownies with it after cooked, which I did, it was still hard to clean, but not as bad.  The 1st batch only filled half of the pan, the 2nd batch I doubled the recipe and it filled the pan.

This is a 3 part recipe, on Elana’s Pantry you have to click on 3 links for the 3 recipes, my altered recipes are all right below.

  1. Prepare and bake brownies (recipe below)
  2. Allow the Paleo Brownies to cool
  3. Drizzle with Vegan Caramel Sauce (recipe below) over the brownies, any left over caramel can be drizzled over the chocolate once it sets.
  4. Drizzle with Chocolate Ganache (recipe below) for my 2nd batch I didn’t drizzle the chocolate, pretty much iced them with it and they liked it better.
  5. Serve.  You can serve with ice cream, drizzle with melted peanut butter as my son did, whipped cream, etc.

brownie mix in pan baked brownies baked brownies completed brownies brownie 2nd batch yum

Paleo Brownies

  • 2 cup almond meal (the original recipe used almond flour which I didn’t have, but thinking it was going through the ninja I figured it would turn into flour.  It worked fine)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 8 ounces baking chocolate (100% cacao)
  • 16 dates pits removed (soak for about 15 minutes before using)
  • 6 large eggs
  • 1 cup coconut oil, melted
  • 1 teaspoon PURE Maple Syrup (or honey, agave or stevia)
  • 1 cup Enjoy Life – Semi Sweet Chocolate Mini Chips (Dairy-free, nut-free and soy-free)
  1. In a food processor (I used my NINJA), pulse together almond meal, salt and baking soda
  2. Pulse in squares of dark chocolate until the texture of coarse sand
  3. Pulse in dates until the texture of coarse sand
  4. Pulse in eggs
  5. Pulse in coconut oil and maple syrup until mixture is smooth
  6. Remove blade from processor, mix in chocolate chips with spatula
  7. Transfer mixture to a greased 9′ x 12 (I used my Perfect brownie pan)
  8. Mixture will be very thick, smooth with a spatula
  9. Bake at 350° for 18-22 minutes
  10. While cooling make the Caramel Sauce recipe and the Chocolate Ganache recipe, both below.

Vegan Caramel Sauce

  • ¾ cup coconut milk
  • ¾ cup coconut sugar
  • 2 tablespoons honey or coconut nectar (I used the coconut nectar)
  • ¼ cup coconut oil (no need to melt first)
  1. Place coconut milk fat, coconut sugar, and coconut nectar in a saucepan
  2. Bring to a boil, then reduce to a simmer
  3. Continue simmering for 10 minutes
  4. Allow caramel sauce to cool for 5 minutes
  5. Stir in coconut oil until completely dissolved

Chocolate Ganache

  • ¼ cup coconut milk
  • 2.5 ounces bittersweet dark chocolate chips
  1. Combine coconut milk and chocolate in a small saucepan
  2. Heat over very low heat
  3. Stir until melted
  4. Remove from heat
  5. Drizzle over ice cream, brownies or cake

Nothing Like a Taste of Summer in the Winter!

spare ribs potato salad deviled eggs coleslaw baked beans Piece of Pie Creme Brûlée
If you ask me, nothing makes a summertime meal taste better than having it in the middle of winter.  Last night we had our dear friends Billie & Terry over for dinner and I decided to surprise them with a little taste of summer, which for me worked out well, because once again here in South Jersey we’re looking ‘forward’ to another Nor’Easter in a couple days which is promising this time to pack a punch with a good deal of snow….. uggggg….. I will stay in and look at it sitting by the fire and will stay there until its safe to walk outside. (I tend to fall, so its better that I just stay put)

Anyway, back to my Taste of Summer meal.  The menu: BBQ Spareribs, Coleslaw (I’ve blogged this before so click here for the recipe), Potato Salad, Deviled Eggs, Baked Beans, German Chocolate Pie (recipe & photos below) & Creme Brûlée (recipe & photos below).

spare ribs coleslaw

Okay, the recipes for the desserts are below, the recipe for the coleslaw I’ve blogged before for Memorial Day so click here.  My BBQ RIBS, I tend to make different every time, but, that being said, wouldn’t give out the recipe if I had one (some things just have to be kept secret).  I will tell you when it comes to making ribs, I personally believe that baking them in the oven, low and slow, is the way to go.  I will also tell you, I do a dry rub, turn them from time to time while baking, and I do add bbq sauce near the end.  You can use a basic bbq sauce if you like, but why not try to make it your own.  Possibly add some brown sugar, try different vinegars, etc.  Look at your bbq sauce in the bottle see the ingredients are, go from there.

potato salad

My POTATO SALAD, comes out different every time.  Why?? because there’s no recipe! LOL!  The recipe that my family loved, was my mom’s and she took it with her when she passed.  Was it written down anywhere??? NO!!!!  So, if there’s a family recipe in your family that everyone loves make sure someone writes down the recipe, another suggestion, do it before they get to old. My daughter-in-law Val tried to get my mom to teach it to her before she passed, it can’t be replicated.  It’s just possible we’re just not adding the right amount of love.  That being said, when I make my potato salad, (which my hubby prefers to eat right after I make it before it hits the fridge), I use either Red Skin or Golden potatoes I think these have the best flavor for potato salad my favorite being the golden.  My general ingredients are: boiled potatoes, hard boiled eggs, mayonnaise (a good quality mayo), salt, pepper, onion powder, a little brown mustard.  I mix the mayo with the rest of the ingredients making a dressing of sorts, taste, add flavors you like in a potato salad, I sometime add fresh chives, which I did in this one, if you have fresh herbs use them, fresh is always good.  My mom use to add celery and onion, I’m not big on either of those 2 (its a texture thing) so I don’t add them, but by all means add them if you like them!  For a treat you can always crisp up some bacon and add it in.  Don’t just use mayonnaise and leave it at that, be creative.

deviled eggs

DEVILED EGGS, okay, what I generally do, and this time I didn’t.  But generally, my deviled egg recipe is:  Egg yolks, mayonnaise, a good tasting brown mustard, pickle relish & dill.  Use your hand mixer.  Make sure they are smooth & creamy not dry and no lumps!  People won’t tell you, but no one likes dry deviled eggs.  The ones I made this time, personally were just a little too creamy  but my company seemed to love them.  Okay, amounts…. I have no idea.  It takes practice.  A couple big spoonfuls of mayo, a good squirt of mustard, not too much, you don’t want the mustard flavor to take over, about a good tablespoon of relish.  If you don’t want to use allot of mayo, use some sour cream.  Make sure your mayo is a good quality mayonnaise. ALWAYS no matter what, use a good quality mayonnaise, it makes the world of difference.  Oh, I usually use 9 hard boiled eggs which make 18 deviled eggs, most deviled egg platters hold 18.  (If you use fresh free range eggs like I do, theres a little secret for hard boiling really fresh eggs, use baking soda in the water when your boiling them, then, refrigerate them over night.  They will come out of the shell no problem). One more quick tip, if you have the time and the equipment, you can use your icing bag and tips pipe your filling into the eggs.  This is always nice for a party.

baked beans

BAKED BEANS …..okay….when I go to a picnic and there are baked beans there, I sometimes cringe.  Why?? you ask… Because they’re out of the can!  And I don’t have a problem with canned baked beans, but straight out of the can!!! NOOOOOOOO!  First of all, some canned baked beans, especially the no name brand baked beans have allot of liquid in them.  DRAIN THEM! Not all the liquid but what is swimming around on the top, yeah, get rid of it.  Now, if your using a quality baked bean, you won’t have that, if your using a quality flavored baked bean, you won’t have that.  Some juice is necessary, why?? cause your going to BAKE the baked beans.  NO STOVETOP, NO MICROWAVE!  So an hour before you need to serve these beans or take them with you, your going to put them in the oven and here’s what your going to do:
1st, preheat oven to 400°, put your beans in a baking dish or foil pan, if your taking them to a picnic, foil pan is a good way to go. If your serving them at home, use a nice baking dish, spray it with a non stick spray 1st because these are going to leave a little residue but its worth it.  Also, if you know in advance your going to make bake beans, buy a pound of bacon and depending on how much baked beans you make, will show how much of the pound you’ll need.  The bacon is the last step before baking, read on.
2nd. If you use flavored bake beans its nice to mix a couple different flavors together to complement the meal.  Now once you have 1 can or several cans in the baking dish, mixed together, taste the sauce (its still cold but taste it)  Is this the flavor your looking for?? If these are unflavored regular baked bean the answer should be NO, if their flavored I think you can still step them up a bit. Could it use possible some brown sugar?  Most likely, go ahead add some, stir it, taste it….ummmmm somethings starting to happen isn’t it??? Yup, now your not done, how ’bout adding some catsup??  I hope you have a good quality catsup, there is a difference.  Yes, add some catsup, ESPECIALLY if your using unflavored baked bean, add some catsup!  Mix, taste.  See, now, adjust your flavors, most of the time thats all I add, but you can add more, you can add some mustard, NOT MUCH, never add much, add more when needed after tasting.  You can also add a LITTLE molasses, molasses is a very strong taste so add very little.  Okay??  Flavors okay?? Next..
3rd. Cut some bacon up in 1/2″ – 1″ pieces and place on top of the bake beans.  Don’t be stingy folks love bacon.
4th Pop in the oven and bake.  Depending on your oven and the amount of liquid in your beans they could take 45 – 60 minutes to bake so allow yourself time.  Check on them at the 45 minute mark, if their bubbly and the bacon is browned they’re done.
Baked beans aren’t hard, and the little bit of extra time you put into them is well worth it.  Practice makes perfect.  So before you take them to a party, make them for your family first, they’ll be honest with you on their taste and where you might need to work on your ingredients.  You can never go wrong with extra brown sugar, you can over do with catsup, mustard & molasses so take your time and add ingredients sparingly and add more as needed.

Okay, here’s what you’ve been waiting for the dessert recipes:

4 creme brulee 12 piece of pie

CREME BRULEE (adapted from the Irish Creme Brûlée which you can find here)

1 mixture 2 ready for oven 3 brown sugar top 4 creme brulee Coffemate Natural Bliss

1 cup Coffee Mate Natural Bliss Vanilla liquid coffee creamer (you can use any flavor you want, so depending on your theme or holiday, change it up)
1 cup heavy cream
1/3 cup granulated sugar
1 pinch of salt
5 large egg yolks (I freeze my egg whites and use them to for recipes later on)
1 teaspoon pure vanilla extract
5 tablespoons light brown sugar

Preheat oven to 350 degrees. Place creamer, cream, granulated sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.

Pour mixture into five 6-ounce custard cups. Place cups in 13-by-9-inch baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.

Bake for 70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight. Preheat broiler. Sprinkle each creme brulee evenly with brown sugar. Broil for 2 minutes or until sugar is melted and caramelized. Refrigerate for 30 minutes or until topping hardens.

Makes 5 servings.

GERMAN CHOCOLATE PIE WITH COCONUT CRUST (gluten free) (slightly adapted from the original recipe which you can find here)

Coconut crust Coconut Crust  Coconut Crust Baked Chocolate Filling Hersheys Cocoa Chocolate Filling Boiling Chocolate filling in pie Topping boiling Topping ready Completed German Chocolate Pie Cutting the pie Piece of Pie


Crust Ingredients: 

  • 3 cups sweetened shredded coconut
  • 3/8 cup (I used a 1/4 then filled it half way for the 1/8) coconut oil room temperature (what happened was my pie dish was 9 1/2″ and the regular amounts didn’t work so I cut it in half and added another 1/2 batch thats why the 3/8 cup)

German Chocolate Pie Filling Ingredients:

  • 3/4 cup cocoa powder (I use Hershey’s cocoa powder it’s 100% Cacao)
  • 1/4 cup coconut oil
  • 1/2 cup + 1 tablespoon sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 1/2 cups coconut milk

Topping Ingredients:

  • 2 egg yolks
  • 1/2 cup brown sugar
  • ½ cup coconut oil
  • 1/2 teaspoon pure vanilla extact
  • 2/3 cup Coconut milk
  • 1 1/2 cups shredded coconut
  • 1 1/2 cup chopped pecans

Pie Crust Directions:

  1. Preheat oven to 350 degrees and grease a 9 inch pie dish.
  2. In a medium bowl, combine coconut and coconut oil.
  3. Press coconut mixture into a pie shell until evenly distributed.
  4. Bake at 350 degree for 10 – 12 minutes or until the edge begins to turn a golden brown.

Pie Filling Directions:

  1. In a medium sauce pan, combine cocoa powder, coconut oil, sugar, egg yolks, vanilla, and Coconut milk.
  2. Place over medium heat and use a whisk to thoroughly combine the ingredients as the coconut oil melts.
  3. Whisking constantly, bring the mixture to a boil. Cook for 2 more minutes while constantly whisking.
  4. Remove from heat and pour into crust.

German Chocolate Topping Directions:

  1. Combine the egg yolks, sugar, coconut oil, vanilla and Coconut milk in a medium sauce pan.
  2. Cook over a medium flame for about 15 minutes, until the mixture is thick and bubbly.
  3. Remove from the heat and add the coconut and pecans.
  4. Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled pie filling.

Place the pie in the refrigerator for at least an hour to let it finish cooling.

Well, thats it for this time.  Any questions feel free to ask.  If you see a mistake let me know.  If you have a comment would love to hear from you.

Have a blessed day!

Recipe Day! DESSERTS!

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Black Bean Truffles, Coconut Panna Cotta Ice Cream, Maple-Rosemary Almonds, Maple Roasted Bananas

Well, I’m so far behind in getting recipes that I’ve found and tried out, up here for you!  It just blows my mind as to where all my time has gone!  So, I’m going to put the above featured recipes here for you to try and comment on.  Let me know how you like them and if you made any changes.




Maple Rosemary Almonds, a set on Flickr.

This recipe is very easy and very good.  Folks think you bought them! This recipe is a Rachel Ray recipe, you can find the original version here at Rachel Ray Magazine/Maple-Rosemary Almonds and I have it here also.

2 cups unsalted roasted almonds
2 tablespoons maple syrup
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons vegetable oil
In bowl, mix all ingredients. Scrape onto parchment-lined baking sheet. Bake, stirring once, until golden and toasted, about 15 minutes.




Coconut Panna Cotta Ice Cream, a set on Flickr.

This recipe I’ve had for a long time and never had the chance to make it for one reason or another.  This recipe comes from Carrie Vitt at Deliciously Organic.  The only change I made was, I made it into ice cream and I used frozen blueberries.

For the panna cotta:

4 cups full fat coconut milk, divided (I prefer Native Forest or Natural Value)
1 tablespoon unflavored gelatin
1⁄3 cup raw honey
2 teaspoons vanilla extract
1 cup seasonal berries


Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.

Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.

Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.

Now, after 5 hours mine had not set and we were taking this to a friends house for dessert. So, what to do??? Pull out the ice cream maker and make ice cream!




Black Bean Chocolate Truffles, a set on Flickr.

This wonderful recipe I came across on Pinterest.  It is by Ambitious Kitchens blog.  I did omit the protein powder and added more of the cocoa powder, which she gives the option for in the recipe.

1- 15 oz can low-sodium or no salt added organic black beans, rinsed and drained, and patted dry
1 scoop chocolate protein powder of choice (can use vegan if desired)
1 1/2 tablespoons coconut oil, plus 1 teaspoon for chocolate coating
2 tablespoons pure maple syrup

5 tablespoons good-quality unsweetened cocoa powder
3.5 oz good quality chocolate, chopped (vegan, if desired)
Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts

Place black beans, 1 1/2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to scrap down the sides. Slowly add in cocoa powder and chocolate protein powder (if desired). Taste and add more cocoa powder if necessary.
If you decide not to add in protein powder, simply replace with about 3 more tablespoons of cocoa powder or until batter tastes chocolaty enough to your liking.
Place truffle batter in fridge for about 20 minutes. After 20 minutes, remove from fridge and form batter into 12 even dough balls; roll them with your hands like you would roll a sugar cookie. A tip: You can use latex gloves if you don’t want messy hands! Place truffles baking sheet lined with parchment paper and place back in fridge while you make chocolate coating.
Heat chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until chocolate has melted and is smooth. Remove from heat. Coat each truffle in chocolate by using a fork or toothpick (they don’t have to be perfect!). Roll in sprinkles, nuts or coconut if desired. Place back on parchment paper and back to the fridge for 10 minutes. Enjoy!
Feel free to coat the truffles in whatever you’d like.
To make them vegan, be sure to use vegan chocolate and a vegan chocolate protein powder.
These will keep for a few days in the fridge…if they last that long!




Maple Roasted Bananas, a set on Flickr.

I believe this recipe also was on Pinterest,  it comes from the Pastry Affair blog.  I generally make plantains similarly but I make them in the fry pan.  I find the fry pan easier.  This recipe works for either plantains or bananas, if you use plantains, when you flip them over, smash them down.  I didn’t make the Cinnamon Whipped cream, I didn’t use them as a dessert, I used them as a side with dinner.

Maple Roasted Bananas with Cinnamon Whipped Cream

Yields approx. 4 servings

Roasted Bananas
4 ripe bananas
1/2 cup maple syrup
3 tablespoons brown sugar
1 tablespoon lemon juice (or dark rum)
1/2 teaspoon cinnamon

Preheat oven to 375 degrees F.

Cinnamon Whipped Cream
1 cup cream
1 teaspoon cinnamon

In a medium bowl, mix together the cream and cinnamon until hard peaks form. Serve immediately.

Gluten Free Dairy Free Banana Pudding, Pudding Pie with Quinoa Crust & Ice Cream

DSC04370Gluten Free/Dairy Free Banana Pudding 2Gluten Free/Dairy Free Banana Pudding 3Gluten Free/Dairy Free Banana Pudding 4Gluten Free/Dairy Free Banana Pudding 5Gluten Free/Dairy Free Banana Pudding 6
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Gluten Free Dairy Free Banana Pudding, a set on Flickr. Click on photos to see them larger.

Gluten Free-Dairy Free Banana Pudding, Pudding Pie with Quinoa Crust & Ice Cream!

Okay, first things first.  We (my hubby and me) bought a basket of ripe bananas.  My hubby says, what are you going to do with all those bananas!  Of course make smoothies was in my brain, but I knew that wouldn’t be the answer he wanted to hear, so the answer was, I’m going to make you that Banana Pudding that you love.  Now, the last time I made him this wonderful banana pudding, I was neither gluten free or dairy free.  The recipe is a Paula Deen Recipe, which you can find her recipe here:  Paula Deen Classic Banana Pudding, and if your not on a gluten free or dairy free diet, go for it, this is the best banana pudding recipe I’ve had.

Here I’m going to give you my adaptions from Paula Deen Classic Banana Pudding and this is the recipe I used also for the Banana Pudding Pie and the Banana Ice Cream, which are also listed below.



3/4 cup agave
1/2 cup packed light brown sugar
1/2 cup cornstarch
1/4 teaspoon salt
6 large egg yolks
4 cups almond milk
8 tablespoons (1 stick) cold butter, cut into small bits
4 teaspoons vanilla extract
3 large or 4 medium bananas, cut into 1/4-inch-thick slices (or more if you like more bananas)


 1. To make the filling: In a medium bowl, whisk together the agave & brown sugar, the cornstarch, and the salt. Whisk in the egg yolks and 1/2 cup of the almond milk until thoroughly combined.

2. In a large, heavy-bottomed saucepan, bring the remaining 31/2 cups almond milk to a boil over medium- high heat. Whisking constantly. When it starts to boil, temper you eggs with about 3 ladles of the hot milk, adding slowly and whisking at the same time.  Then pour the hot egg mixture into the hot almond milk and continue whisking and cook over medium heat, stirring constantly with a whisk, until a few bubbles rise to the surface and the mixture thickens, about 5 minutes. Remove from the heat and whisk in the butter and vanilla.

3. Pour mixture into a bowl & cover the surface entirely with plastic wrap to prevent a skin from forming. After it cools a little add your bananas, stir well. Refrigerate until thoroughly cooled and set, at least 4 hours.  Serve!  But if you can’t wait, eat it warm!  Either way is good.

Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 1Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 2Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 3Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 4Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 5Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 6
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Make recipe above (you should have some left over for extra pudding or make 2 pies.  This recipe is for one quinoa crust


3/4 cup dry quinoa
1.5 cups water
4 Tbs. maple syrup
1 tsp almond extract
4 tablespoons ground chia seeds
1 egg beaten

Preheat oven to 375º

Heat the water, syrup & quinoa in a small pot, bring to a boil.  Simmer until all the liquid is absorbed, about 10 minutes.  The quinoa will be a little al”dente.  (Now, for a side note, this is a good crust, but next time I’m going to put the cooked quinoa through the food processor or blender, my daughter gave me this idea, after I made this crust.  So try it this way and see how you like it.  It’s a good sturdy crust this way, perfect for quiche or maybe a gluten free pecan pie!)

Let it cool a bit before adding the eggs, if there is some liquid still in the quinoa, strain it off.  When the quinoa is cool enough that it won’t turn the egg to scrambled eggs, add in the egg, almond extract & ground chia.  Mix well, pour out into a greased pie plate.  Press into the bottom of the plate and up the sides.

Bake for 40 minutes until golden brown.  Cool.  Add banana pudding, cover top with plastic wrap.  Refridgerate.  Serve.

Gluten Free/Dairy Free Pudding/Custard for Banana Ice Cream 1Gluten Free/Dairy Free Pudding/Custard for Banana Ice Cream 2Gluten Free/Dairy Free Pudding/Custard for Banana Ice Cream 3Gluten Free/Dairy Free Pudding/Custard for Banana Ice Cream 4Gluten Free/Dairy Free Pudding/Custard for Banana Ice Cream 5Gluten Free/Dairy Free Pudding/Custard for Banana Ice Cream 6
Gluten Free/Dairy Free Pudding/Custard for Banana Ice Cream 6


This is the same way you would make a good ice cream using the above gluten free dairy free pudding recipe, because its basically the way you would make a custard.  So, go ahead and make the pudding, before adding the bananas, measure out 3 cups, put in the fridge to cool for a good hour or so.  Also, put 3 bananas in the fridge to chill, I don’t like cutting them ahead of time because they start to brown, you can cut them while your ice cream maker is churning the custard.

So, basically, you get your ice cream maker ready, use according to your ice cream makers directions.  I have the Cuisinart Ice Cream Maker, you just keep the bowl in the freezer until your ready to make ice cream.  I love it.  You turn it on, add the custard mix, 15 minutes later you add the bananas, 5 minutes more you have soft serve ice cream.  You can eat it as is, or pour it out into a freezer contain and let it set up a little more for a few hours in the freezer.  And WaLa!

Oh, by the way, I did add a little fresh nutmeg to the ice cream when I put the bananas in, you can add it or leave it out, you can also add a little cinnamon if you’d like.

Italian Raw Chocolate Cake

Italian Raw Chocolate Cake

from Sweetly Raw

Last night I had an intimate dinner party for 6.  We love to entertain and I love to cook/bake.  I love cooking for guests because I have in house Guinea pigs! 🙂  My guests, love to be my Guinea pigs, which is a plus.

Centerpiece Green and white table setting

Last nights menu was:

Sorry, I am going to post a few other recipes, but I was only thinking of blogging about this cake, so didn’t take any photos of the rest.  I’ll get the hang of this blogging one of these days!

  • Large Mixed Green Salad (I always make a large salad so I have left overs)
  • Fresh Bake Oatmeal Bread (recipe below, sorry no photos, I don’t know what I was thinking or not thinking)
  • Cubed Chicken Breast on Skewers, marinated over night (just the cubed meat) in Italian dressing, use what you like.
  • Baked Sweet Potatoes  with Cinnamon Butter (see recipe below, again, sorry no pics)
  • Steamed Broccoli
  • Pasta Salad (rice shell pasta with peas)
  • Coleslaw (I’ve blogged this one before, so just click here, its the KFC recipe)


and……………  da da ta da!

Step 1 - Italian Raw Chocolate CakeStep 2 - Italian Raw Chocolate CakeStep 3 - Italian Raw Chocolate CakeStep 4 - Italian Raw Chocolate CakeStep 5 - Italian Raw Chocolate CakeStep 6 - Italian Raw Chocolate Cake
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Step 12 - Italian Raw Chocolate Cake

Italian Raw Chocolate Cake, a set on Flickr. (click on the photos to see them larger)


1 cup walnuts
2/3 cup almonds
1 cup pitted, packed medjool dates
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
In a food processor, grind the almonds into a fine powder. Transfer to a bowl.
Grind the walnuts into crumbs. Add to the almonds.
Process the dates with the zest and extract until smooth. Add the nuts and process into a smooth dough.
Line a  1 quart mixing bowl (or bowl of your choice to make it smaller or bigger) with plastic wrap and press the dough evenly into the bottom and up the sides. Set aside. (I of course, used a 1 1/2 quart bowl, so the only difference if you use a bigger bowl like I did, is, I had to double the Almond Cream part) 

Almond Cream

1 cup cashews
1/3 cup almond milk
3 tablespoons maple syrup
1 1/2 -2 teaspoons pure almond extract
1/3 cup melted coconut oil
2 tablespoons chopped almondsBlend all but the coconut oil and chopped almonds, until smooth.
Add the oil and blend again. Transfer to a bowl and fold in the almonds.
Spread a thick, even layer of the cream on the cake layer.
Chill in the freezer for a few hours, or until the cream is firm enough to spread the next layer on top.  (I put this in the freezer and every few minutes pulled it out and swiped the cream up the sides) 

Cacao Whipped Cream3/4 cup almond milk
1/2 cup cashews
1/2 cup walnuts
3 tablespoons cacao powder
3 tablespoons maple syrup
2 teaspoons carob powder
Seeds of 1/2 vanilla bean (I used pure vanilla extract, about a tsp)
Pinch celtic sea salt
2 tablespoons melted cacao butter (I didn’t have cacao butter, so I googled to see what I could use instead and coconut oil was one of the suggestions, so I used that)
1 tablespoons coconut oilIn a blender, combine all but the butter and oil, until smooth and creamy.
Add the cacao butter and coconut oil and blend to incorporate.

Spread the mixture over the almond cream, filling the hole.Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.

To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
Dust with cacao powder, slice, and enjoy with friends!Let me know how you like it! 

Here’s the other recipes:

OATMEAL BREAD (2 pound loaf for bread maker)1 /13 cups quick-cooking rolled oats
3/4 cup milk
1/2 cup water
2 tablespoons butter
3 1/3 cups bread flour
1/4 cup packed brown sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeastPut all the ingredients into your bread maker according to your bread maker instructions, some say dry ingredients first some say wet.  If available, select whole grain cycle, or select the basic white bread cycle.My guests loved it, I didn’t try it because of the wheat.  Let me know how you like it. 

Cinnamon Butter
Soften a stick or two of unsalted butter, whip with electric mixer until light and fluffy.  Add cinnamon to taste.

Waa La!

Peach Crumble Tart with Coconut Almond Crust

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Here I go again, this recipe is adapted from the Fragrant Vanilla Cake: Cardamom Scented Peach Crumble Tart with Coconut Almond Crust. I didn’t have Cardamom in the house, nor did I know what Cardamom was, I do now I googled it. So, from what I can gather, not to big of a loss not adding the Cardamom, its basically a scent thing, so we just smelled peaches, which is okay with me.

On the Fragrant Vanilla Cakes directions they used an 8″ tart pan, I didn’t have one I have an 11″ so I used that.  No problem, the crust fit perfectly, I even had/have some left over after doing the topping, so don’t know where I went wrong.  I did have a problem with the dates, I used 24 per the recipe, and I soaked them, but that still wasn’t enough to make the crumbs stick together, so I soaked another 12 and that worked.

This is a very simple RAW recipe, I made it to take with us to our friends house. They do try to eat well, and since I TRY to watch what I eat, its better if I take something with me. This was a hit. I will make it again and again, and I WILL change out the fruit seasonally. Peaches & Blueberries will probably be my next one.

Here’s the original recipe with my changes in parentheses.  In the directions it says to put 3/4 pecans with coconut in the processors for the crumble topping, the pecans are not listed in the ingredients.  I did have pecans on hand so I did use them.

Cardamom Scented Peach Crumble Tart with Coconut Almond Crust
Makes one 8 inch tart (I made an 11″ with leftover crumbles)

2 cups finely shredded dried coconut
1 cup raw almonds
1 1/2 cup buckwheat groats, sprouted and dehydrated (or additional coconut) (I used raw buckwheat groats, I don’d do the sprouting thing)
1/2 tsp sea salt
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them) (I had to add 12 more)

1 cup flaked coconut
1/2 cup raw almonds

4 cups organic peaches, sliced
2 Tbsp. chia seeds
a pinch sea salt
1 tsp cardamom (I omitted the cardamom, I didn’t have any on hand)
1/4 cup raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract
1 Tbsp lemon juice

For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.  Press 2/3 of the mixture into the bottom of a 8 inch removable bottom tart pan, and set aside in the fridge.  Combine the remaining crust mixture with 3/4 cup chopped pecans, 1/2 cup flaked coconut and toss well.  Set aside in the fridge (this will be the topping).
Place the peaches in a bowl.  Remove 2/3 cup of the them and place in the food processor with the cardamom, chia seeds, sea salt, coconut nectar and vanilla, and lemon juice and process until smooth.  Dump back into the bowl with the peaches and toss well.  Pour the mixture into the tart crust and spread to the sides then scatter the reserved topping over it. Let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve!

Give it a try and let me know how you like it. If you made it with the Cardamom or left it out. If you made it with peaches or something else.
Have fun and Healthy Eating!