Roasted Pears: Easy Fall Dessert

This is a great simple dessert that also has the added advantage of being really quite healthy. It also happens to be gluten and dairy free. A great paleo or vegan dessert as well.

I first served this dessert to a group of my family members who were visiting from out of town. We had a large dinner of my favorite ribs, with mashed potatoes, fresh tomatoes with basil, garlic, olive oil and vinegar, and other fresh vegetables from a farm box I picked up. For Dessert I wanted something just as fresh, but I also wanted it to be really easy to put together with people there. This fits the bill. 

Roasted Pears With Coconut Whipped Cream:

For the Pears:
Half a pear per person, slightly firm
A sprinkle each of cinnamon and cardamum
About 2 teaspoons real maple syrup per pear half

For the Whipped Cream:
A can of Whole coconut milk in a can (or Trader Joe's Coconut cream, in a can)
           Chilled well (I usually just keep a can in the fridge in case I want it)
A teaspoon vanilla extract
A tablespoon of maple syrup
A pinch of ground cardamom

Directions:

Preheat the oven to 375 degrees, put the beaters and mixing bowl into the freezer to chill

Wash the pears, cut them in half length wise and use a melon baller to scoop the seeds out. Sprinkle the pear with a bit of cinnamon and cardamom and then lightly pour maple syrup on them (about 2 teaspoons). Place in the oven for 30 minutes to bake until soft.

About 5 minutes before the pears are done get your mixing bowl out of the freezer and set it up. Open up the can of well chilled coconut milk and you should see a firm thick white layer. Scoop out just the very firm white layer into the mixing bowl, leaving behind the clear liquid for another use. Start mixing the coconut milk in the mixer on medium speed, add in the vanilla, maple syrup, and cardamom. What should happen is the coconut milk should become fluffy and look like whipped cream.

Serve the pears hot with the whipped coconut milk on top. We also served dark 80% chocolate with them and some people put small pieces in the middle of the pears so it would melt, that was great!

Ricotta Stuffed Apricots

The other day at the super market I saw these beautiful orange apricots and felt like I really needed to find a way to use them. I decided to experiment with making stuffed apricots with sour cream or ricotta and rosemary.

I ended up trying out both and found that I really preferred the ricotta because there is already a lot of tartness from the apricots so the sour of the sour cream did not counter that flavor enough for me. I added a little bit of finely chopped rosemary and maple syrup to the cheese, scooped the mix into the apricot and broiled it until the cheese was just lightly browned.

The combination was amazing. I tart flavor of the apricots combined with the slightly sweet cheese and woodsy rosemary was amazing. I was mostly amazed at how filling this was considering the small size of an apricot and the small dollop of ricotta it takes to fill the space where the pit was.

This recipe became my breakfast for the next few days and I am sure to revisit it throughout the apricot season.

Enjoy!

2 firm but ripe apricots cut in half with the pit removed
2 tablespoons ricotta
1/8 teaspoon finely chopped rosemary (sprinkle it in starting with half the amount and then taste to see if you want to add the full amount)
2 teaspoons maple syrup plus a slight drizzle for the top

Mix the cheese, rosemary and 2 teaspoons of maple syrup together. Scoop into the place where the pit was in the apricot filling generously. Drizzle very slightly with maple syrup. Broil until lightly browned.

YUM!

My kids preferred to eat the ricotta mix on slices of apple. Another version of this uses cinnamon and vanilla in the ricotta with some maple syrup. This makes a great dip for apples. 

UPDATE: A Vegan Version I just made recently that is amazing:

 You make these the same way as the non-vegan version but I made cashew cheese to go in them instead of ricotta or mascarpone. Here is the deal with cashew cheese:

Fill a large container (that can hold at least 4-6 cups of stuff with 1 cup of raw cashews and the rest with boiled water that has cooled just for a minute or two. Allow it to sit at least 1 hour but it is even better (smoother end result) if you can let it sit all day or over night and most of the day. 

Next drain the water into a measuring cup and add to the cashews about 2 tablespoons maple syrup and 1/4 cup of the reserved water. Using a very good blender (Vitamix or that sort) or an immersion blender on high speed mix these together until smooth. If it does not seem to be blending you may need to add a bit more water but be cautious about this and take it slow doing it just a tablespoon at a time. You want this to be very smooth and thick about the texture of mascarpone cheese. 

Follow the rest of the recipe as above in the non-vegan version.  

Amazing Vegan and Paleo Chocolate Cupcakes

 I recently found a recipe for a muffin that is really moist and incredibly healthy. I decided that there must be a way to change that recipe to make a healthy cupcake that would accommodate our recent wheat and dairy allergies. I set out to create a chocolate cupcake with a chocolate frosting. I used the recipe from the chocolate tart I made recently to make the frosting and then whipped it. 

 A recap of that recipe: 

Chocolate Frosting

1 cup Coconut Oil-melted
1 cup chocolate powder
1/2 cup maple syrup
1/2 teaspoon vanilla extract
Stir them together and refrigerate until solid. Put into a mixer and whip until creamy leave at room temperature. 

The Cupcakes were a bit more of an adventure because when I decided to make them the first time I was missing a banana and had to use pumpkin puree instead. I decided to add a few dates and a bit of maple syrup to compensate and they were really good. They have a bit less of a banana flavor than the original muffin recipe but still do taste like banana a bit. They are very healthy and contain no grains, dairy, or eggs.

 Chocolate Cupcakes-Vegan & Paleo

6 Medjool Dates in a liquid measuring cup then fill with simmering water up to the 1/4 cup mark. 
1 Tablespoon Maple syrup added to the dates.
2 Tablespoons ground Flax seed in 6 Tablespoons hot water. 
1/3 cup pumpkin puree
1/4 cup chocolate baking powder
1 Tablespoon Vanilla Extract
2 Bananas
1 cup almond butter (or other nut butter)
1 Teaspoon baking soda
1 Teaspoon cider vinegar


Preheat the oven to 350 degrees. Line 12 muffin tins (I highly recommend lining them not just greasing them)

Add the first 8 ingredients to a container to use an immersian blender or to a food processor. Blend well until completely smooth. Add in the cider vinegar and blend to completely mix. Spoon into muffin tin to fill muffin cups about 2/3 of the way. Bake in the preheated oven for 22 minutes. If you stick a toothpick in it will come out with a little damp chocolate on the bottom. 

Allow the cupcakes to cool completely, and I really mean completely I tried it before they were all the way cool and it didn't work, and frost with the frosting. ENJOY!

My 6 year old son wanted to take a picture of me making the cupcakes. :)

The Best Chocolate Mousse Tart

My entire life I have loved to dance. My Dad says that I used to kick my feet in time to one of the songs that his band played while I was still in the womb (my Mom was also in this band and I have never even thought to ask her about this, odd since it was her that would have noticed). I used to make up dances in my living room for hours and then subject my Mom's friends to "recitals" when they would come over. My even got my friends involved in dancing with me.

I took a few dance classes over the course of my life and have always had difficulty with them because they require that you perform movements that someone else feels go to the music and frequently I disagree. 

When I was in high school I took up going to monthly swing dancing at the Mission Mill in Salem, Oregon. This really fun Big Band would play and all these people who were in high school would take the floor next to a group of people who probably learned when flappers were a big thing. It was great. I danced with so many partners and ALWAYS had fun. 

My best friend Margaret and I used to dance together anytime the mood struck which pretty much meant whenever a swing song came on the radio. Which in the years between 1995 and 1999 was pretty often actually because the Cherry Poppin' Daddy's (Eugene based band) had gone national, as had a few other bands that made it onto mainstream radio channels like: The Brian Setzer Orchestra, Big Bad Voodoo Daddy, and the Squirrel Nut Zippers.  

We painted some houses one summer for Margaret's father and played a lot of this music and took a few breaks to dance to the songs even though it was pretty sweltering. We did some swing dancing in Hawaii after attending a hula dancing show put on for the many many bands participating in the International Music Festival and Contest of Pacific High School bands. We most likely were made fun of by many high school students from around the world who viewed us as they were dispersing. We also danced at her wedding. Her in her wedding dress and me in my maid of honor dress.

Swing dancing with Margaret at her Wedding

I have been sad to see dancing slip from my life over the years. In college I did take some dance classes, three or four semesters of African dance which was a blast and three semesters of ballet which was good in its way. Unfortunately for me, my husband is completely resistant to dancing. I mean he did dance with my once at each of most weddings we have attended, but other than that nothing. 

I have found some other ways to fill my dancing need: going to 80s Video Dance Attack a few times, dancing with my kids, and of course dancing by myself in my living room when no one is looking. My husband started telling me I should just go swing dancing by myself and he was sure I would find someone willing to dance with me. Well I have started to think I might just take him up on that and then enter some new friends Brian and Megan. 

 Can't you tell my little guy enjoys dancing?

Brian and Megan also really enjoy dancing. Megan also used to make up dances for hours in her living room and disliked classes as a kid because the teachers were expressing their vision for the song and her's was ignored. They have started to break Tommy (my husband) down. He actually agreed to learn with us. To a video. In our living room. So a few weeks ago Brian and Megan came over with a video and we all learned the first eight beats of foot work for the Lindy Hop. Wow, it was harder than I thought! 

Tommy was really good, he picked it up really quickly and stuck with it for about 45 minutes. When we stopped he swore up and down that this was the last time (we'll see about that). 

Now getting to the point of the story (finally) Megan had brought Tommy some sweet treats as a reward for sticking with it. She is vegan and so she thought she would introduce Tommy to some things that he can still have (now that allergy testing shows he can't have wheat, dairy, or eggs). She brought a fantastic chocolate tart thing by Hail Mary which is a great product if you don't have the desire to make this totally check them out. They make this thing that is sort of chocolate mousse like but it is vegan and grain free and raw. It also happens to be AMAZING.

I tried it and thought this is really good and I bet I can make it. Well I did. Mine are not as cute because I don't have a pan that is right for it but they taste amazing, they are creamy, rich, crunchy, and oh so chocolatey. I have lots of ideas for flavoring this thing in the future. So if you like chocolate mousse or chocolate you will LOVE this. Really I think this is the most general public friendly, vegan and paleo, recipe I have come across. 

Chocolate Mousse Tart: Vegan and Paleo

Muffin Tin (I molded tin foil to the cups so I could just pull the tarts out at the end and then pull the tin foil off, you could probably use muffin tin liners for this)

Preheat your oven to 350 degrees if you want a crispy but non-raw crust. 

For the Chocolate Cookie Crust:

 1 1/4 cup plus 1 tablespoon  almond flour/meal
4 tablespoons cocoa powder 
4 tablespoons maple syrup
4 tablespoons coconut oil
1/8 teaspoon salt

Mix all ingredients well. Divide evenly, about 2 tablespoons of the mix into the bottom of each muffin cup. Press it down to flatten it and cover the bottom evenly, if it seems too thick (more than 1/4 inch) press some of it up against the edges to create a small cookie bowl. 

For a crispy crust:
Bake these for about 11 minutes and then let cool for about 10 minutes.  

For a Raw Crust but not crispy:
Set aside do not bake.

While the cookie crust is baking (or not) make the filling:

The Mousse Filling:

2 cups coconut oil melted
2 cups cocoa powder
1 cup maple syrup (works best if room temp)
3/4 teaspoon vanilla extract (we use alcohol free)

Mix all the ingredients in a bowl until well incorporated. This should be quite runny if you used the oil melted. 

Putting it together: 

Pour the mousse filling into the muffin tins over the cookies to fill them about another 1/2 inch. If there is mousse left feel free to add more to each tin. Refridgerate for about 10 minutes or until solid. Once they are totally solid you can remove the tinfoil from the tins and peel the foil from the mouse. Then you can serve them. I like to allow them to sit for just a few minutes so they are softer. These could be left in the tin foil and stored in the fridge for a few days before serving them. 

Also you could use a better pan like a tart pan to make this. I may try out my spring form pan next time and see if I can just make one large one to cut up.


For your listening enjoyment: