Recipes: Desserts
St. Patrick's Day Non-Alcoholic Spritzers
March 17, 2013
Not everyone wants to drink green beer on Saint Patrick’s Day, so in honor of the celebration I found some Irish themed drinks that are refreshing and fun. No Irish coffee here. Happy day o’ the green.
Flourless Chickpea Lemon Torte
March 13, 2013
Love the protein count on this one! And made without flour. Enjoy.
Gluten-Free Heart-Healthy Chocolate Cake
February 27, 2013
This is the same Heart-Healthy Chocolate Cake recipe made without eggs, butter and dairy. However, since I follow a gluten-free diet as well, I had to make one to satisfy my sweet tooth. Enjoy!
Heart Healthy Chocolate Cake
February 27, 2013
This recipe is rich in taste, yet made without butter, oil, eggs or dairy. It is perfect for those individuals who are sensitive to certain foods.
The original recipe was War Cake from World War II. My mother gave me this recipe and she actually used it back in the day, but I modified it to make it more heart healthy. During World War II, eggs, butter and dairy products went to the front lines, but the home front needed their chocolate too. Can you believe the original recipe called for lard in World War I and then vegetable shortening in World War II? Times have changed. I replaced the shortening with tofu to give the cake moisture and depth of texture. The icing is also heart healthy and non-dairy…a healthier twist.
The chocolate ganache filling and icing is truly sinless, made without dairy or fat - unreal and guiltless! It is made with a coconut “creamer” that is fat free, known as So Delicious® and so it is!
Heart-Healthy Chocolate Almond Truffles
February 13, 2013
Dark Chocolate and its antioxidant properties make this a heart-healthy dessert, perfect for Valentine’s Day or anytime you are in need of a special homemade celebration treat. This recipe uses the awesome agave plant. Agave syrup (nectar) is about 90% fructose. Its sweet content is slightly more than sugar, so less goes further in any recipe, approximately 25% less. Two teaspoons of agave equals ½ carbohydrate exchange for diabetics.
Fruit Stir-Fry
February 6, 2013
Here is a real treat and a variation on stir-frying. This is a tasty dessert. It is fabulous served warm over pound cake or angel food cake. This dish is best prepared in a wok at high heat. It does the same to fruit as the wok does to vegetables. A quick high heat caramelizes the fruit. In place of the orange liqueur, orange juice may be substituted.
The Baltimore 'Berger' Cookie
January 30, 2013
Baltimore may be known for Ray Lewis, the Ravens and crab cakes, there is another Baltimore icon that dates back to the 1800’s. George and Henry Berger, who were bakers in Germany, moved to America in 1835 and they brought with them their family cookie recipe. Eventually, Henry opened up a bakery in East Baltimore. After many generations and sell offs, this icon of a cookie is now made by DeBaufre Bakeries. Here is the recipe as original as it can be, except rewritten to make the cookies heart healthier. However, it is a cookie so keep in mind not much can be done with a butter cookie!
San Francisco Sourdough Caramel Ghirardelli® Bread Pudding
January 30, 2013
This bread pudding is a perfect blend of flavors…sourdough bread, the sweetness of the caramel and Ghirardelli chocolate. It should be a signature dish of San Francisco next to the Buena Vista Coffee shop known for their Irish coffee. For a gluten-free version, just substitute the sourdough with your favorite gluten-free white sandwich bread.
Gluten-Free Almond Biscotti, by Richard E. Collins, M.D.
January 16, 2013
Try this perfect treat next time with your coffee or tea – gluten-free almond biscotti. Biscotti literally means “twice baked” and this Italian cookie is made from a baked once, sliced and baked again to brown and crispen the cookie. True biscotti flavors vary from almond to anise, hazelnut or pistachio. I have been baking lately with gluten-free. You can use regular flour here too, but I like to use C4C®, a gluten-free flour available at Williams Sonoma®. While pricy, the blend is usually always perfect and works well in this recipe. Note, the trick here is to pulverize some of the almonds to keep the flour from binding too tightly, creating a smoother softer texture.
Gluten-Free Almond Biscotti, by Richard E. Collins, M.D.
January 16, 2013
Try this a perfect treat next time with your coffee or tea – gluten-free almond biscotti. Biscotti literally means “twice baked” and this Italian cookie is made from a baked once, sliced and baked again to brown and crispen the cookie. True biscotti flavors vary from almond to anise, hazelnut or pistachio. I have been baking lately with gluten-free. You can use regular flour here too, but I like to use C4C®, a gluten-free flour available at Williams Sonoma®. While pricy, the blend is usually always perfect and works well in this recipe. Note, the trick here is to pulverize some of the almonds to keep the flour from binding too tightly, creating a smoother softer texture.