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Dessert

Dessert, Fruit, Lactose Free, Recipes

Mango Strawberry Vanilla Ice Cream Popsicles

July 31, 2017

Mango Strawberry Vanilla Ice Cream Popsicles

Most of us loved eating popsicles as children, a favorite summer treat. Embrace your inner child with these homemade delights. You won’t regret it and neither will your children, grand children, friends, and whoever else is lucky enough to eat one of your homemade creations.  All you need for this recipe is fresh fruit and vanilla ice cream.  Since our mango trees are at their peak summer harvest now they are the major ingredient here.  Strawberries and vanilla ice cream added a beautiful color palette to the bright orange mangos.  If mangos are not available, fresh peaches would be an excellent substitution.

Strawberries

Pirie and Rapoza Mangos

Our Pirie mango tree is 30 years old and is a heavy bearer that produces the sweetest mangos I have ever tasted.  It has a long production period of at least 6 months.  The large and beautiful Rapoza mango is delightfully smooth and sweet with a texture similar to a peach.

Mango Strawberry Vanilla Ice Cream Popsicles

Swirl the ingredients around a bit to make beautiful popsicles that taste delicious especially on a warm summer day.

Mango Strawberry Vanilla Ice Cream Popsicles

There is a myriad of popsicle molds available on-line.  I bought this inexpensive Norpro Frozen Ice Pop Maker and it works like a charm.  The popsicles are just the right size and the entire mold fits nicely in the freezer. Plus, you get 10 popsicles at a time.

Mango Strawberry Vanilla Ice Cream Popsicles

 

 

Mango Strawberry Vanilla Ice Cream Popsicles
 
Author:
Serves: 10
Ingredients
  • 6 ounces strawberries, chopped
  • 1¾ cup (heaping) chopped mango
  • ¼ cup + 2 tablespoons sugar
  • 2 tablespoons lime juice
  • 1½ cups lactose free vanilla ice cream slightly softened (or regular vanilla ice cream or non-dairy vanilla ice cream)
Preparation
  1. Mix chopped strawberries with ¼ sugar in a small bowl. Set aside.
  2. Using an immersion blender puree chopped mango, 2 tablespoons sugar and 1 tablespoon lime juice until mixture is smooth. Pour into a 2 cup measuring cup. You should have 1½ cups (or more) mango puree.
  3. Rinse immersion cup and puree strawberries with remaining 1 tablespoon of lime juice. Pour into a 1 cup measuring cup. You should have 1 cup of strawberry puree.
  4. Layer popsicle molds beginning with mango puree, followed by strawberry puree, and ice cream. Continue to layer with fruit purees and ice cream leaving ¼-inch space from the top to allow for expansion. Using a chopstick or wooden skewer, lightly swirl the mixtures together. Place lid on mold and insert sticks. Freeze at least 8 hours or overnight. Run popsicle mold under warm water for easy removal.

 

 

Cookies, Dessert, Lactose Free, Recipes

Salted Chocolate Chip Tahini Cookies

July 3, 2017

Salted Chocolate Chip Tahini Cookies

I was intrigued by this chocolate chip cookie recipe after David Lebowitz raved about it on his blog.  A chocolate chip cookie made with tahini?  This was a recipe I needed to try for myself.  I love tahini and have often used it in savory recipes such as hummus or dressing. After doing a bit of research I found that it is not uncommon to use it in desserts as well.  These cookies are the best of both worlds.  They are delightfully rich with just a hint of tahini and lots of chocolate in every bite. The fleur de sel is the “icing on the cake.”

Chopped Semisweet Chocolate

David recommends using chocolate chunks.  I bought chocolate bars and chopped them into pieces larger than regular chocolate chips which are fairly small and tend to get lost in a cookie. David’s recommendation was spot on. Who wouldn’t want more chocolate in every bite?!

Salted Chocolate Chip Tahini Cookie Dough

I used a cookie scoop but you can certainly use a tablespoon and form the cookies with your hands.

Salted Chocolate Chip Tahini Cookies

Salted Chocolate Chip Tahini Cookies

Salted Chocolate Chip Tahini Cookies
 
Adapted from David Lebovitz's recipe
Author:
Serves: 24 cookies
Ingredients
  • 1 stick (4 ounces) Earth Balance Buttery Sticks at room temperature
  • ⅓ cup + 1 tablespoon tahini, well stirred
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 10 ounces semi-sweet chocolate chunks or chocolate chips
  • Flaky sea salt such as fleur de sel or Maldon
Preparation
  1. Beat the Buttery Stick, tahini, granulated sugar and brown sugar in the bowl of a stand mixer on medium speed for 2 - 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl stirred wth a spatula).
  2. Stop the mixer and scrape down the sides. Add the whole egg, egg yolk, and vanilla. Continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl as needed. Be sure the eggs are well incorporated.
  3. In a small bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low speed, add the dry ingredients until just combined. Fold in the chocolate chunks. Cover and refrigerate the dough until well chilled, at least 6 hours or overnight.
  4. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
  5. Form the cookies into rounds using a medium sized (#40) cookie scoop. Place them evenly spaced on the baking sheets, about 3 inches apart (they spread a lot). Bake one pan at a time on the middle rack of the oven rotating the pan from front to back midway during baking. Bake cookies for about 14 minutes until the edges are golden brown. Remove the cookies from the oven and sprinkle with a bit of fleur de sel or Maldon sea salt. Let the cookies cool on the baking sheet for at least 5 minutes then transfer to a cooling rack. Continue to bake the remaining cookies.

 

Dessert, Lactose Free, Recipes

Baked Sour Cream Donuts with Chocolate Frosting

May 22, 2017

Baked Sour Cream Donut with Chocolate Frosting

Homemade donuts in 30 minutes?  With no deep frying involved, these baked sour cream donuts are incredibly easy to put together.  It takes less than 10 minutes to mix up the batter and pipe it into the donut pan, 10 minutes for the donuts to bake, and 5 minutes to dip them into a delicious chocolate frosting.  A tasty homemade donut brings a smile to everyone’s face.

Sour Cream Donut Batter

I bought my Wilton donut pan from Amazon for less than $10 and have put it to good use.  I have already placed an order for another pan so that I can make a dozen donuts at a time. The donuts freeze beautifully which means I am able to have a sweet treat any time.

Baked Sour Cream Donuts

Even though this is a non-stick pan be sure to coat it with non-stick cooking spray because the wet batter has a tendency to stick to the pan.  Once baked, the donuts will be lightly browned on the bottom with a very light golden color on top.

Baked Sour Cream Donuts with Chocolate Frosting

Sprinkles add color and a bit of crunch to the donuts however if you prefer a smooth chocolate frosting you can skip the sprinkles.  I make some of each and let everyone choose their favorite donut.

Baked Sour Cream Donuts with Chocolate Frosting

Baked Sour Cream Donuts with Chocolate Frosting

Baked Sour Cream Donuts with Chocolate Frosting
 
Donut recipe adapted from the Semisweet Sisters blog Frosting recipe adapted from King Arthur Flour
Author:
Serves: 6
Ingredients
  • For the doughnuts:
  • ¼ cup canola oil
  • ½ cup Green Valley lactose free sour cream (or regular sour cream)
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup sugar
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • For the frosting:
  • ½ cup semi sweet chocolate chips
  • 2 tablespoons Earth Balance Buttery Sticks (or regular butter)
  • 2 tablespoons light corn syrup
  • ¼ teaspoon vanilla extract
Preparation
  1. Preheat oven to 350 degrees. Spray a 6-cavity donut pan with nonstick cooking spray.
  2. In a medium bowl whisk together the oil, sour cream, egg, vanilla extract and sugar. (Measure the oil in a 1-cup measuring cup then transfer it to the bowl. Use the same measuring cup for the sour cream. The oil coats the measuring cup so the sour cream releases easily). Stir in the flour, baking soda and salt. Mix to combine ingredients well.
  3. Transfer batter to a quart sized bag. Snip a very small piece off of the corner of the bag. Pipe the batter into the donut pan filling each cavity about ¾ full. You may not use all of the batter. If there is too much batter in the pan the donut holes will close up as they bake. Bake for 10 minutes. Test for doneness with a toothpick. If the donuts need to bake longer set your timer for another 1 -2 minutes. The donuts will be browned on the bottom side and very light golden on the top. Allow donuts to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
  4. Combine all of the frosting ingredients in a pan and heat over medium-low heat until everything is melted. Whisk the frosting to ensure it is smooth. Remove from the heat and transfer to a small bowl, just wide enough to dunk the donuts in. I usually let the frosting cool for about 15 minutes before I frost them. You may also melt all of the ingredients in the microwave (stop and stir often).

 

Bread, Breakfast, Dessert, Lactose Free, Recipes

Amazing Whole Grain Muffins

May 8, 2017

Whole Grain Muffins with Tart Cherries

These little beauties are my favorite mid-morning snack.  They are 100% whole grain muffins that have the perfect texture and flavor.  Sometimes I add dried tart cherries to the batter but they are just as good without adding any additional ingredients.

White Whole Wheat Flour & Wheat Bran

Whole wheat flour and additional wheat bran make this a very nutritious muffin.  I take one to work each day and enjoy it with my morning cup of coffee. They are low in calories, high in fiber and protein, and just plain delicious.

Apple Bananas

A very ripe banana helps to moisten the batter as well as improve the flavor. These are not tall domed muffins.  The batter makes just enough to fill a dozen standard 12-cup muffin pan.  Use a spoon to fill each muffin cavity 1/2 full then divide any leftover batter between the 12 cups.

Whole Grain Muffins

Whole Grain Muffins with Tart Cherries

I love to split the muffins and toast them until they are nicely browned and crisp around the edges. Slather some Earth Balance Buttery Spread and homemade lilikoi jelly over the warm muffins and serve them for breakfast with cheesy scrambled eggs and bacon.

Toasted Whole Grain Muffins with Lilikoi Jelly

 

Whole Grain Muffins
 
Adapted from Cooking Light
Author:
Serves: 12
Ingredients
  • 6 ounces white whole-wheat flour (about 1⅓ cups)
  • ¼ cup wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ scant teaspoon kosher salt
  • 2 tablespoons Earth Balance Buttery Sticks, melted
  • ¾ cup plain 2% lactose free yogurt
  • ¼ cup lactose free sour cream
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large ripe banana, mashed (1/2 cup)
  • 1 large egg
  • ½ cup coarsely chopped dried tart cherries, optional
Preparation
  1. Preheat oven to 375 degrees. Lightly butter the cups of a 12-cup muffin pan (I use a non-stick pan lightly buttered)
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, wheat bran, baking powder, baking soda, and kosher salt in a large bowl. Stir with a whisk to combine ingredients.
  4. Combine 2 tablespoons melted Buttery Sticks, yogurt, sour cream, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Divide the batter evenly among 12 muffin cups (fill each cup ½ full then divide the remaining batter between the 12 cups)
  5. Bake for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely on a wire rack.

 

Breakfast, Dessert, Lactose Free, Recipes

Ina’s Lemon Yogurt Cake

March 7, 2017

Ina's Lemon Yogurt Cake

Whenever I spot a recipe by Ina Garten (she hosted one of my favorite food shows) that sparks my interest, I know that I’m in for a treat.  You can always count on Ina for foolproof recipes that taste delicious.  I discovered her lemony infused cake right when our little tree was full of ripe lemons.  The timing was perfect.

Lactose Free Yogurt

Lucky for me and all of you who are lactose intolerant. There are really great products available to us in the markets these days.  Green Valley makes high quality yogurt, sour cream, butter and cream cheese that are lactose free.

Lemons from the Garden

Our little lemon tree produced so many large, juicy fruits this year.  It was a bit stressful to see so many lemons hanging from the tree’s lanky branches.  We removed some of the green fruit so that the tree wouldn’t topple over.

Ina's Lemon Yogurt Cake

Ina's Lemon Yogurt Cake

This is a moist, spongy, lemony cake. It’s delicious.  I was planning to freeze part of it for later, but I decided to take it to work where we all enjoyed it with our morning coffee.

Ina's Lemon Yogurt Cake

Ina's Lemon Yogurt Cake
 
Adapted from Ina Garten's recipe
Author:
Serves: 1 loaf
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup lactose free plain whole milk yogurt (or regular yogurt)
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup canola oil
  • ⅓ cup freshly squeezed lemon juice
  • For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
Preparation
  1. Preheat the oven to 350 degrees. Grease an 8½ by 4½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into a small bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the canola oil into the batter making sure it is well incorporated. Pour the batter into the prepared pan and bake for about 50 - 55 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, heat the ⅓ cup of lemon juice and remaining ⅓ cup of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove the cake from the pan and place on a baking rack over a sheet pan. While the cake is still warm, slowly pour the lemon-sugar mixture over the cake and allow it to soak in. Let the cake cool on the rack.
  5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Slice the cake and serve alone or with fresh berries on the side.

 

 

Dessert, Fruit, Lactose Free, Recipes

Lilikoi Cream Cheese Tart

January 26, 2017

Lilikoi Cream Cheese Tart

The lilikoi fruit is like no other…tart, sweet , aromatic, exotic, delicious, and the plants do very well in our tropical climate.  The lilikoi blossom is one of the most gorgeous of all flowers though the fruit on the other hand is nondescript, tucked between the plant’s vigorous vines.  As the fruits ripen, they drop to the ground.  The skins will begin to shrivel up and look quite homely, but the pulp inside will be at its peak flavor.  At this stage you might choose to eat the pulp and seeds alone or with yogurt, or strain the juice and use it to make a refreshing lilikoi margarita.  The vines are very productive, so I freeze the juice in small containers to use later for lilikoi jelly.  This recipe for lilikoi cream cheese tart is one of the most beautiful and delicious desserts. It is a terrific culmination to a fine dinner party.

Lilikoi Cream Cheese Tart

Lilikoi Flower

The most beautiful blossom!

Lilikoi

Most fruits when peeled or sliced are faintly aromatic.  The lilikoi on the other hand is exotically fragrant.  It’s hard to describe the scent but your entire home will smell wonderful.

Lilikoi Pulp

I use a food mill to process the lilikoi fruit.  The seeds and heavy pulp are left behind leaving you with the most fragrant lilikoi juice.

Lilikoi Glaze

The lilikoi cream cheese tart does not require a glaze however if you prefer to use one, there are a couple of options.  Sometimes I gently soften homemade lilikoi jelly in the microwave and brush it over the top of tart. Other times I will prepare a glaze made with lilikoi juice, sugar, and gelatin that I adapted from The Baking Wizard.  Either way, it’s best to do this the day you plan to serve it as the glaze has a tendency to soak into the cream cheese tart.  You may also add some of the lilikoi seeds to the glaze for a pop of color.

Lilikoi Cream Cheese Tart

 

Lilikoi Cream Cheese Tart
 
Inspired by Little Ferraro Kitchen blog
Author:
Serves: 10
Ingredients
  • Special Equipment - 10" tart pan with removable bottom
  • For the crust
  • 13 full sheets Honey Maid honey graham crackers
  • 2 tablespoons sugar
  • 6 tablespoons Earth Balance Buttery Sticks (or butter), melted
  • For the Cream Cheese Tart
  • 1 8 ounce container + 9 level tablespoons (1½ c + 1 tablespoon total) of Green Valley lactose free cream cheese at room temperature (or regular cream cheese)
  • ⅓ cup sugar
  • ⅓ cup + 1 tablespoon fresh lilikoi juice
  • 1 large egg, beaten
  • For the glaze
  • 3 tablespoons water
  • 1¼ teaspoons unflavored gelatin
  • 5 tablespoons + 2 teaspoons fresh lilikoi juice
  • 2 tablespoons + 2 teaspoons sugar
Preparation
  1. Preheat oven to 350 degrees
  2. Pulse graham crackers in a food processor until finely ground. Add sugar and pulse a few times to combine with the graham cracker crumbs. Transfer to a large bowl and stir in melted Buttery Sticks. Press mixture into the bottom of the pan and up the sides. I find that using a small pyrex custard cup helps with forming the crust perfectly around the edges. Disposable gloves come in handy as well when pressing the crust into the pan. Bake the crust on a baking sheet for 13-15 minutes until lightly browned. Remove to a cooling rack while you prepare the filling.
  3. Using an electric hand held mixer on medium speed, mix together the room temperature cream cheese and sugar until smooth. Add lilikoi juice and mix until combined. With a rubber spatula, stir in the beaten egg. Pour mixture into the graham cracker crust. Bake on a cookie sheet for 40 minutes. The cream cheese tart is done when the cake's center has a slight jiggle when you gently shake the pan. It will firm up as it cools. Transfer to a cooling rack and cool completely before adding your glaze.
  4. Once the tart is cool, prepare the glaze. Place the water in a small bowl and sprinkle with the gelatin. Let this sit undisturbed for a few minutes. Meanwhile in a small saucepan, combine the lilikoi juice and sugar over medium heat and stir until the sugar dissolves and the mixture feels hot to your fingertip. The mixture should not boil or the gelatin may not set properly. Remove the pan from the heat and pour half of the hot liquid into the gelatin mixture. Stir quickly to dissolve the gelatin making sure the mixture is smooth. Transfer the gelatin mixture back to the pan, stirring to combine with the remaining juice. Prepare an ice water bath in a medium bowl that will comfortably fit the saucepan. Place the saucepan in the ice water bath and with a spatula stir the lilikoi mixture constantly until it is cold and becomes syrupy. Pour some of the glaze over the cooled cream cheese tart spreading it evenly. You may not need all of the glaze. Refrigerate until set, at least 3 hours. Another option for a light glaze is to soften lilikoi jelly in the microwave and brush it over the top of the tart.

 

 

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