Category: Desserts (Page 1 of 2)
If you like coconut and lemon this will become a favorite.
Serves 8
Preheat Oven to 350º.
1. Melt in double boiler whisk and set aside. Do not over cook.
12 oz Chocolate, dark, chopped
8 Tbs Butter cut into cubes
2. In a medium bowl, whisk until light and fluffy.
6 Eggs
1+1/2 Tbs Sugar or more to taste
1 tsp Vanilla
2 Tbs Cointreau or Anise
1 pinch Cayenne
1 pinch Salt
3. Fold into chocolate mixture.
4. Spoon into buttered bake cups.
5. Place cups in bake dish water with water, half way up to baking cups
Bake at 350º for i5 minutes, until tops lose their glossy finish with a delicate crust on top to your touch.
Optional Serve with whipped cream lightly sweetened with Cointreau or Anise
This is a variation on my daughters recipe that she serves on her PaiKu Food truck in Portland OR.
Makes 60
1. Heat and melt in a double boiler:
32 oz Dark Chocolate
1½ cups Heavy cream
2 tsp Vanilla
8 drops Bergamot Essential Oil, food grade (optional)
8 drops Lavender Essential Oil, food grade (optional)
(Inspired by the flavored, Earl Grey tea called Paris Fog)
1 pinch Cayenne
Salt to taste
2. Pour onto parchment paper on a cookies sheet, and spread about ½ inch thick
3. Refrigerate
4. Cut into 1 inch squares and roll into balls
5. Dip in unsweetened cocoa powder
Serves 8
1. Simmer in a large pot:
¼ cup Water
8-10 Peaches, peeled and cut into small pieces
(Ripe peaches should peel easily.
If not, boil water in a pot and dunk peaches for 20 seconds.)
2. Cook for out 30-45 minutes or until peaches are reduced
to a soupy consistency with soft chunks, stirring every few minutes.
Add at any time:
½ tsp Cinnamon
½ tsp Nutmeg
½ tsp Anise
2 Tbs Lemon juice
1 pinch Salt
Make the Pie Crust while peaches are cooking:
Pre heat oven to 350º
3. In a medium bowl combine, mixing with your hand until a coarse crumble:
1½ cups Almond Flour
¼ cup Coconut Oil
1 Tbs Sugar
½ tsp Salt
1 Tbs Water
4. Press dough evenly on bottom and sides of pie dish. Pushing up the sides.
Bake at 350º for 15 minutes until crust is slightly browned. Let cool.
Pie Filling
5. Spread evenly on crust bottom, not on sides, (it is easier if goat cheese is room temperature):
6 oz Goat cheese (1½ cups)
6. Finally pour the cooked peaches (about 3 full cups) over goat cheese, gently spreading.
Garnish with: 2 pinches Cinnamon
Preheat oven to 350º
1. In a large bowl mix:
¾ cup Butter, softened or Coconut Oil (or ½ of each)
2 Eggs
¾ cup Sugar or Xylitol (or ½ of each)
1 tsp Vanilla Extract
1 whole Lemon Zest
2 Eggs
¾ cup Sugar or Xylitol (or ½ of each)
1 tsp Vanilla Extract
1 whole Lemon Zest
2. Add:
4 cups Almond Flour or Almond Meal (or ½ of each)
½ tsp Baking Powder
1 pinch Salt
⅔ cup Dark Chocolate Chips, chopped (Guittard)
Optional: Add in:
½ cup Coconut, shredded, unsweetened
¼ cup Flax Seed Meal
⅛ cup Whey Powder
Bake at 350º for 15 – 18 minutes – until browned on buttered baking sheet.
Or use parchment paper.
Here is another one.You will be amazed at the taste of this chocolate bark. Its wild.
You will be amazed at the taste of this chocolate bark. It’s wild.
Serves 4
Serves 4
1. In double boiler melt:
4 oz Dark Chocolate bar: 84%
4 oz Dark Chocolate bar: 84%
{Consider the chocolate called The Dark Chocolate Lovers from Trader Joe’s}
Or Microwave: In a medium bowl heat on a low setting (power) at
30 seconds intervals checking and stirring as chocolate starts to melt.
Remove from heat before completely melted to avoid burning.
30 seconds intervals checking and stirring as chocolate starts to melt.
Remove from heat before completely melted to avoid burning.
2. Add and stir until covered:
4 oz Pomegranate Seeds
4 oz Pomegranate Seeds
3. Spread roughly on a large plate with parchment paper and refrigerate.
Set in the refrigerator to harden. Once hard, take out and break into small
odd shaped pieces by rolling over the edge of the paper.
(Touching the chocolate directly will melt it)
odd shaped pieces by rolling over the edge of the paper.
(Touching the chocolate directly will melt it)
Best to keep refrigerated until ready to eat.
I am playing with chocolate bark. It is easy and most delicious.
This one is a winner, hands down.
Serves 8-12
1. Melt in double boiler:
16 oz Dark Chocolate Bar 70%
16 oz Dark Chocolate Bar 70%
The big red chocolate bar from Trader Joes is great.
{Or microwave: In a medium bowl heat on a low setting (power) at
30 seconds intervals checking and stirring as chocolate starts to melt.
Remove from heat before completely melted to avoid burning.}
2. Add to chocolate:
½ tsp Cayenne Powder
3 drops Mint, food grade essential oil
1 pinch
3. While chocolate is melting place all in food electric grinder blender in order given.
3. While chocolate is melting place all in food electric grinder blender in order given.
½ cup Pistachio nuts, chopped
½ cup Hazelnuts, chopped
1/3 cup Fresh Ginger, minced
Optional:
2 Tb Orange or Lemon zes
2 oz Cacao Nibs
2 Tb Orange or Lemon zes
2 oz Cacao Nibs
Line a flat baking tray with parchment paper and pour melted chocolate,
spreading it very thin about 1/8 inch thick with a wide spatula.
Before chocolate hardens, scatter the nut mixture all over, pressing down slightly.
Set in the refrigerator to harden. Once hard, take out and break into small odd shaped pieces
by using the edge of the paper, rolled over. (Touching the chocolate directly will melt it.)
Best to keep refrigerated until ready to eat.
Although we call this peach custard it works wonderfully with any summer fruit. Another one of our most favorite options is apricot.
Serves 6
1. In a medium pot cook until soft:
12 Peaches sliced thin
2. In another medium pot mix together:
(dissolve Kuzu in 2 Tbs. cold water first)
6 Egg yolks
3 cups Milk
1/4 cup Sugar brown
2 Tbs Kuzu
3. Cook till thick, stirring constantly about 10 minutes. Then add:
3 Tbs Butter
1 tsp Vanilla
1/4 tsp Nutmeg
4. Once custard is cool combine and gently stir in half of the cooked peaches to the custard.
5. In a large bowl whip till stiff then fold into custard:
2 cups Heavy cream
Serve chilled in individual bowls with remaining peaches as a topping.