cottage cheese recipes: desserts

Showing posts with label desserts. Show all posts

Caramel Apple Coconut Macaroons (Grain/Dairy/Refined Sugar Free, Vegan)

Caramel Apple Coconut Macaroons

Egg/Dairy/Gluten/Grain/Cane Sugar Free Primal/Paleo

Ingredients:

1/4 cup maple syrup or honey

1/4 cup coconut milk

1 1/2 cups finely shredded coconut (I use "Let's Do Coconut")

1/2 cup super fine blanched almond flour (for best results use THESE brands)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Bare Fruit Crunchy

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Apple Cobbler

Warm apple cobbler, ice cream and coffee.

That's the perfect intro to fall.

I love to use my apple baker. It hangs on my

pot rack just looking cute when not in use.

But you can also use a pie dish.

This is so much easier than making a pie.

Peel, core and slice the apples. Toss the slices
with a squirt of lemon juice then toss again
with brown sugar, cornstarch and cinnamon.

Use the butter wrapper to grease your dish.

Pile in the apples

Combine the flour and sugar. Cut in the butter.
I found this cute red wood handled pastry blender
in a thrift shop. Love it! Hang that up too.

Add the streusel crumbles to the top.

Bake until golden and apples are bubbly, about
40-45 min.
I like to use Granny Smith or Macintosh apples.
Serve warm with ice cream.
Save some to warm up for breakfast.

Apple Cobbler

FILLING:

5 apples, peeled and sliced

1t-2t lemon juice

1/3 C brown sugar

1 T cornstarch

1/2 t cinnamon

STREUSEL TOPPING:

1 stick butter, (1/2C or 1/4 pound)

at room temperature

1 C flour

1/2 C sugar

Toss together the filling ingredients and place
in a buttered pie pan or baking dish.
Mix the flour and sugar together.

Cut in the butter until mixture is crumbly.
Sprinkle over apples. Bake @400 for 45 minutes,
until golden and apples bubble around the edge.
Let stand 10 minutes.

Serve warm with vanilla ice cream if desired.

Enjoy!

Links: No Minimalist Here,

Savvy Southern Style, The 36th Avenue,

Between Naps on the Porch,
Designs By Gollum, Common Ground,
The Charm Of Home

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Preparing lovely desserts using hazelnuts (Adrian Johnson Jr.)

The nuts of the hazel are known as hazelnuts. They are also known as filbert nuts or cobnuts. Hazelnuts are mainly used in confectionery to prepare praline and they are also used to prepare chocolate truffles in combination with chocolate and products such as Frangelico liqueur and Nutella. Oil made from hazelnuts is strongly flavored and it is usually used as cooking oil. Below mentioned are a few recipes which use hazelnuts as one of the ingredients.

Chocolate truffles

Ingredients required are:
Hazelnuts - 1 c
Bittersweet chocolate - 3 ? ounces
Heavy cream - ? c
Hazelnut liqueur - 1 ? spoons
Prepared coffee - 1 spoon
Vanilla extract - ? tsp

Preparation: Preheat the oven to 325 degrees Fahrenheit. Place the hazelnuts on a sheet pan after chopping them. Roast for 10 minutes in the oven. Keep them aside and cool them.
Finely chop the chocolate and place it in a bowl. In a small saucepan, heat the cream till it boils. Into the bowl of chocolate, immediately pour the hot cream through a sieve. Stir the chocolate and cream together with a wire whisk slowly till the chocolate gets completely melted. If the chocolate is not melted completely, place it in a bowl over a pot of simmering water and stir it for 5 minutes or till it melts. Whisk in the coffee, vanilla and hazelnut liqueur. Cover it and keep it in the fridge for 45 minutes to one hour till it is firm enough to scoop.

Make dollops of the chocolate mixture. With parchment paper, line a baking sheet and place these dollops of mixture onto it. Keep them in fridge for 15 minutes or till they are firm enough that you could roll them into rough spheres. Over the chopped hazelnuts, roll the chocolate truffles and chill them again. It would be best if you could chill them overnight in the fridge.

Praline

Ingredients required are:
Hazelnuts - 5 oz
For the pan, canola oil
Sugar - 2 c
Freshly squeezed lemon juice - 1 ? spoons

Preparation: With a rack in the center, preheat the oven to 350 degrees. On a rimmed baking sheet, spread the nuts. Toast them in the oven for about 8 minutes or till they are fragrant. Take the nuts out of the oven and rub them with a clean kitchen towel vigorously to remove the brown skins. With oil, lightly brush a rimmed baking pan of size 8x12 inch. Into the pan, spread the peeled nuts.

Combine lemon juice and sugar in a medium saucepan. Over medium heat, cook it and with a damp pastry brush, keep brushing down the pan's sides to remove any sugar crystals for about 9 minutes or till the mixture is amber. Over the nuts, pour this mixture directly to create a thin layer. Keep it aside to cool for at least half an hour.
In the bowl of the processor, place half of the praline and process till it is very fine and there are no sharp pieces. Chop the balance praline into tiny pieces to use them for decoration.

As you see, there are some interesting recipes for hazelnuts - also called hasseln?dder by the Danish chefs. But, if you want to learn some more and improve your cooking skills, then Isabellas.dk is the place for it(don't feel abused about the Danish content, just click on Google transalte).

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Profiteroles

This French dessert sounds and looks fancy but it's
so easy to make. Just in time for your special
Valentine!

Choux pastry, filling and chocolate sauce...
what's not to love?

I made petite puffs and used ice cream
instead of the classic custard or whipped
cream for the filling.

A few very simple ingredients:
butter, flour, water, a little sugar and eggs.

In a small saucepan bring the 1/2C water,
1/2 stick butter, 1/2t sugar to a boil.

Remove from heat, add the 1/2C flour
all at once, beating rapidly with a wooden
spoon until the dough comes together.

Let cool for 5 minutes.

Beat in the eggs one at a time until
incorporated.

Beat until the batter is smooth,

Drop rounded teaspoonfuls of batter 1" apart on
a sprayed baking sheet.
Smooth pointy tops with a wet finger.

Bake for 10 minutes at 425 then reduce the oven

to 350 and bake until golden, 10-12 minutes more.

Let cool. Use a serrated knife to carefully
cut off the top 1/3 of each puff.
Fill with a scoop of ice cream.
Replace the tops and drizzle with warm
chocolate sauce. Dust with powdered sugar.

Profiteroles

1/2 C water

1/2 stick butter

1/2 t sugar

pinch salt

1/2 C flour
2 L eggs

Heat oven to 425. Spray two baking sheets with cooking spray.
In a medium saucepan bring the water, butter, sugar and salt to a boil.
Immediately remove from heat and stir in the flour with a wooden spoon. Beat rapidly until until the mixture pulls away from the sides,
about 30 seconds. Let cool 5 minutes.
Add eggs one at a time and beat well until the batter comes together.
Drop by slightly rounded teaspoonfuls of batter 1" apart on the baking sheets. Smooth pointy tops with a wet finger.
Bake for 10 minutes, then reduce the oven to 350 an bake until golden brown, 10 to 12 minutes more. Let cool.

6-Cut off the tops and fill with a small scoop of ice cream. (vanilla or coffee ice cream) Replace tops and drizzle with warm chocolate sauce. Dust with powdered sugar if desired.

Makes about 2 dozen petite profiterole puffs. Serve 2-3 per person.
If you make these ahead you can warm and crisp them
up a bit in a 350 over for a bout 5 minutes before serving.

Chocolate Sauce

1 C semisweet chocolate chips

1/2 C half and half or cream

2 T butter

1/2 t vanilla extract,

In a medium glass bowl, combine the chocolate

and cream. Microwave for 1-1/12, stirring once,

until smooth and pourable. Stir in vanilla

or:In a small saucepan slowly melt the chips and cream.

Stir in the butter to combine. Stir in the vanilla.

or: In replace the vanilla with 1T Kahlua or Grand Marnier

Puffs Plus: You can make these ahead and store in an
airtight container until ready to serve.
Freeze extras in a ziptop bag.

No defrosting needed:
simply slice the tops off, fill and serve.

Puffs Plus: For savory puffs, omit the sugar and
fill them with items like;
tuna, crab, shrimp or chicken salad.
Bake larger puffs for a luncheon.
Bake these 10 minutes longer at 350.

Enjoy!

Links: Common Ground,
The Charm Of Home,
No Minimalist Here,
French Country Cottage,
My Romantic Home,
Designs By Gollum,
Between Naps On The Porch,
A Stroll Thru Life

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Snickerdoodle Cookies (Egg/Grain/Gluten/Dairy Free)

There are two kinds of SNICKERDOODLES.....there's the big puffy, "cakey" ones and then there's the RIGHT ones! Sweet, thin, crackled and chewy; these are the only kind of Snickerdoodles that you'll find here at The Urban Poser. So if you are looking for the former then...."These are not the cookies you are looking for....move along." (THANK YOU Obi-Wan and my two very obsessed Starwars

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Small Cheesecake

Ya gotta love a cheesecake recipe that only uses

1 package of cream cheese.

This recipe makes one small cheesecake.

Just the right size to make anytime.

Beat softened cream cheese, sugar,
lemon juice, vanilla, and a pinch of salt
until fluffy.

Beat in eggs, one at a time, until blended.
Don't overbeat.

Pour filling into graham cracker crust.
Bake @325 for 25 minutes, or
until set ~ edges will be slightly puffed.

Combine the topping ingredients.

Spoon over the hot cheesecake.

Return to the oven and bake another
10 minutes.

Cool on wire rack or trivet for at
least an hour ~ then refrigerate.

It's easy, quick, and doesn't require a

big cheesecake making commitment.

If you don't have a lot of time, but want
something homemade, this is for you.
This is so simple and so delicious.
It only takes 10 minutes to prepare.

Rich and creamy.

Cheesecake and coffee this afternoon.

Here's the condensed recipe for you
to copy and paste

It's enough for 8 servings

Oh.....and it's very good!

Small Cheesecake
Crust
1 C graham cracher crumbs
1/2 stick butter, melted
2 T sugar
Combine and press into a buttered 9" pie plate.
Filling
8 oz package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla extract
dash salt
2 eggs
Beat cream cheese and sugar on medium speed
until fluffy. Beat in lemon juice, valilla and salt.
Add eggs, one at a time, mixing until just
combined after each addition.
Pour into crust. Bake @325 for 25 minutes
or until set. Spread with topping.
Topping
1 C sour cream
2 T sugar
1/2 t vanilla
Combine and spread over the top of the hot
cheesecake. Return to the oven and bake another
10 minutes. Cool on wire rack for 1 hour then chill
for at least 2 hours. Store in refrigerator.

Enjoy!

Links: Stone Gable
Designs By Gollum

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Meyer Lemon Cream Tart (Grain/Dairy Free)

You might be wondering what the 'Eat Food' Paleo Round UP is all about! Well, it's this awesome gathering of the minds cooks, brought to you by the amazing Stacy from Paleo Parents. On February 10th, Stacy will be posing an incredible list of healthy recipes links from some of the most talented blogging cooks out there. It's gonna be a one stop Valentines Extravaganza that you won't

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Apple Cranberry Crisp

While this is baking the smell of apples and
cinnamon filling the house are as nice as any of
our other Christmas decorations.

I mixed this up quickly. Much easier than pie.

Apples and cranberries.

Crumbly topping.

Decorated with a ring of cranberries

Bake for 30 minutes at 375.
A nice crunchy topping on warm apples
and cranberries.

A little Christmas cheer with our
afternoon coffee.

Serve warm with ice cream or whipped cream.
Leftovers are also good with breakfast coffee.

Apple Cranberry Crisp

4 large apples

1 C fresh cranberries

plus more for garnish

1 sprinkle flour, about 1T

1 squirt lemon juice, about 1 t

********

Peel, core and slice the apples.
Combine with the cranberries in a large bowl.
Add a squirt of lemon juice and sprinkle with
a little flour. Toss and put into a buttered pie dish.

Topping

1/2 stick butter, melted

1/2 C flour

1/2 C oatmeal

3/4 C brown sugar

1 t cinnamon

1/2 t nutmeg

Combine well with a fork until crumbly.
Sprinkle over the top.

Bake 375 for 30 minutes.

Serve warm with ice cream if desired.

Enjoy!

Links: Savvy Southern Style,
Designs By Gollum

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