No Bake Chocolate Raspberry Bites

Made by Lori

Spread Raspberry jam between two layers of Chocolate Wafers 
add a thick layer of Chocolate Icing on top and let it drip over the side for effect
Decorate if desired

 If you enjoy crispy cookies, enjoy them immediately. If you prefer a softer cookie, allow the cookies to sit over night.

Vegan Blueberry Cheesecake Ice Cream

Made by Debbie

Ingredients

• 2 cans (13.5 ounces) full fat coconut milk
• 2 eggs
• 4 tablespoons arrowroot powder
• 4 tablespoons raw honey
• 1 tablespoon vanilla extract
• 1 cup raw cashews
• 1 tablespoon lemon juice
• 2 cups blueberry (frozen or fresh)

Method

 

Step 1

in a food processor pulse the cashews until creamy like peanut butter. You don’t have to soak the cashew for a few hours, but you can if you prefer. Mix in the lemon.

 

Step 2

whisk the arrowroot powder into the coconut milk

 

Step 3

in a saucepan over medium heat, bring the cashews, lemon, coconut milk, eggs and honey to a boil slowly, stirring frequently

 

Step 4

remove from heat and mix in the vanilla extract

 

Step 5

let it cool overnight in the fridge and process the chilled mixture in your ice cream maker

 

Step 6

smash the blueberries slightly and swirl into the ice cream and serve.

 

 

 

Coconut Pomegranate Mousse

Made by Debbie

 Active prep 10 min, inactive prep 5 hours minimum for chilling the mousse until the set up
4 servings 

recipe from
pineappleandcoconut.com

Ingredients
2 C Pomegranate Juice ( I used POM wonderful)
3 tsp gelatin powder
¼ C Honey
2 C Coconut Milk ( full fat organic)
½ tsp vanilla extract
¾ c pomegranate arils
4 Tbsp unsweetened coconut flakes

Instructions
In a medium bowl pour in ¼ c of the pomegranate juice and sprinkle the gelatin over the top. Let sit and bloom for a few minutes. While the gelatin is blooming, bring the remaining pomegranate juice and honey to a boil. Add the boiling juice mixture to the gelatin mixture in the bowl and mix well until the gelatin is dissolved. Pour the mixture back into the saucepan to bring to a simmer. Remove from heat and let cool to room temperature. Add in the coconut milk and vanilla extract and place in the fridge until it starts to thicken, about 30-45 minutes. You don’t want it too thick that it won’t pour. Once its starting to set up and thicken either mix well by hand or blend until it’s a fluffy and thicker. Pour into individual serving glasses or bowls and let set up until firm, about 4 hours. Before serving top with the coconut flakes and pomegranate arils. Serve chilled.

Cherry Jubilee

Made by Mary

Cherry Jubilee (Funeral Fruit Salad)

Mix:

1 can fat free sweetened condensed milk

1 can lite cherry pie filling

Fold:

12 oz. cool whip, thawed

Add:

1 1/2 c. chopped pecans

1 small can (8 oz.) crushed pineapple, drained

1 c. mini marshmallows

Mix all together and refrigerate for several hours 

Can store in fridge up to 2 weeks in Tupperware container!  Enjoy!

 

Fresh Fruit with Whipped Coconut Cream and Toasted Almonds

Made by Alicia

Whipped Coconut Cream

Ingredients
One 15-ounce can full-fat coconut milk
Zest of 1 lime
2 teaspoon vanilla or more to taste

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
5. Place this cream in the bowl of a stand mixer, or a large bowl.
6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
8. Serve with fresh fruit

B"RAW"nies

Made by: Marné

B"raw"nie:
1 cup raw almonds
1/4 cup raw cashews
1/2 cup raw walnuts
2 cups (packed) pitted medjool dates
1/3 cup cocoa powder
1 tsp vanilla

1/4 tsp sea salt

Frosting:
1/2 cup coconut butter/butter/butter alternative
1/4 cup agave nectar
2 tbsp cocoa powder
pinch sea salt

In a food processor or blender, process almonds and cashews until very fine. Add walnuts and dates and process until the mixture is nice and crumbly.  Do not over process or you will release excess oils in the nuts.  Add cocoa powder, salt and vanilla and mix just until mixture comes together.  Firmly press sticky mix into a lined 8x8 pan.

For frosting, combine butter and agave until smooth, then add cocoa powder and salt until just combined. Spread frosting over brownie base and refrigerate until set (about 1 hour). Cut and enjoy!

Recipe source: Plant Powered Kitchen

Sugar Cookie Bars

Made by: Natalie

Bars:

3/4 cup butter, softened

3/4 cup sugar

1/4 cup powdered sugar

2 large eggs

1 tsp vanilla

1/2 Tbsp lemon zest

2 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

Frosting:

6 Tbsp butter, softened

2 1/2 cups powdered sugar

3 Tbsp milk or cream

1/4 tsp vanilla

Sprinkles

Preheat oven to 375.  In a large bowl, cream butter, sugar and powdered sugar until light and fluffy.  Add eggs and vanilla and mix for 1-2 minutes.  Stir in remaining ingredients.

Press cookie mixture evenly into greased 9x13 pan.  Bake for 10-13 minutes, until barely set and no color around the edges.  Cool completely.

For frosting: cream buter and powdered sugar until smooth.  Add vanilla.  Add milk/cream and mix until the frosting is light and fluffy. Add food coloring if desired, spread onto cookies and enjoy!

SOURCE:  Mel's Kitchen Cafe

Mindy Zeller's Chocolate Trifle

Made by: Heather

Mix and bake any brownie of your choice (an 8x8 pan size)

Make your favorite large box of chocolate pudding

A bag of Heath candy bars crushed

Cool whip

Layer brownie, pudding, Heath, cool whip in a trifle dish or make individual parfaits.   Chill for an hour or so.

Eclair Cake

Made by: Debbie

1 cup boiling water
1 cube of butter or margarine

Stir over heat until butter is melted.  Remove from heat.

Add:

1 cup flour
4 eggs (1 at a time)

Pour into pan and bake at 400* for 25-30 minutes till browned.   Cool.

Mix:

1 large pkg vanilla instant pudding
1 8 oz brick cream cheese
2 1/2 cups milk

Pour over cooled crust.

Top with 1 large container of cool whip.

Refrigerate until ready to serve. Cut into pieces and pour chocolate sauce over top.

Raspberry Jam Pockets

Made by: Lynne

Pie Crust

3 cups flour 
½ tsp salt 
1 cup shortening

1 egg, beaten 
1 tsp vinegar 
5 Tbsp ice water

Raspberry jam
granulated sugar

Cut the shortening into the flour and salt until it resembles small peas (a hand-mixer works well).  

Combine the wet ingredients and add to the crumb mixture.  Mix until soft dough forms.  Shape into two discs.  Roll out onto a floured surface to a 1/8 inch thickness.  Use a 4 inch round cookie cutter to cut circles.  Place a spoonful of raspberry jam in the center.  Fold over and press edges to seal; crimp with a fork. 

Line a baking sheet with aluminum foil.  Place pockets on baking sheet, and sprinkle with granulated 
sugar.  Bake for 15 minutes at 375 degrees.


Yield = approximately 30 pockets

Pumpkin Chiffon Pie

Made by: Jennifer

·        1 envelope unflavored gelatin

·        ½ cup sugar

·        ½ teaspoon salt

·        ½ teaspoon cinnamon

·        ½ teaspoon allspice

·        ¼  teaspoon ginger

·        ¼ teaspoon nutmeg

·        ¾  cup milk

·        2 slightly beaten egg yolks

·        1 cup canned pumpkin

·        2 egg whites

·        ¼ cup sugar

·        ½ cup whipping cream, whipped

·        1 9-inch graham cracker crust

Combine first 7 ingredients in saucepan.  Stir in milk, egg yolks, and pumpkin.  Cook and stir over medium heat till mixture boils and gelatin dissolves.  Remove from heat and chill till partially set.  Beat egg whites till soft peaks form; gradually add sugar and beat to stiff peaks.  Fold into pumpkin mixture with whipped cream.  Pile into crust.  Chill till firm.  Trim with whipped cream and walnut halves.

No-Bake Buckeyes

Made by: Michelle

1 stick butter

2 cups powdered sugar

1 1/4 cup peanut butter

2 cups Rice Krispies

1 6oz. pkg. chocolate chips

Cream sugar, peanut butter and butter.  Stir in Rice Krispies.  Melt chocolate.  Roll mixture into 1 inch balls.  Dip 1/2 ball in chocolate.  Refrigerate.

Sugar Cookies

Made by: Natalie

1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness.  Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes.  Do not allow for any browning at all for a melt in your mouth cookie.

Cool the cookies completely on a wire rack before frosting. 

*The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. Uncooked dough can also be stored in freezer for up to a month.  When removing from freezer, allow to defrost in the refrigerator for 12-15 hours , and then let it sit on the counter for 30 minutes before rolling out.

*Recipe found at Mel's Kitchen

Homemade Dulce de Leche

Made by: Emma

1 can sweetened condensed milk

Preheat oven to 425 degrees.  Pour sweetened condensed milk into a shallow baking dish, such as a pie plate.  Cover very tightly with foil making sure all sides are covered and sealed.  Place baking dish in a larger pan, such as a roasting pan.  Fill larger pan with hot water until water level reaches about half way up the baking dish.  Cook for about 60 minutes and then check.  Color should be a rich caramel brown.  Continue cooking if necessary, checking every 15 minutes.  Can take up to 90 minutes or more to reach proper level of doneness.  When a medium caramel color is reached, remove from oven and let cool.  Whisk until smooth, store in fridge.

Try it as a fruit dip, spread on bread, crackers, or cookies, on top of ice cream, as a filling for cupcakes, swirled into frosting or hot chocolate, or simply straight off the spoon.  It’s especially good with cold, crisp apple slices.

Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker.  Place enough water in slow cooker to completely cover cans by 1 inch.  Cook on low for about 8 hours.  Let cans cool completely before opening.

*Recipe from Our Best Bites

Easy Caramel Popcorn

Made by: Marné

24 cups popped corn (1 cup unpopped)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1/3 cup molasses
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp vanilla
1 1/2 cups whole peanuts or unsalted walnut halves (optional)

Set oven to 250 degrees.  Put the popped corn in a large bowl.  Melt the margarine, then stir in the brown sugar, corn syrup, molasses and salt.  Bring to a boil, stirring constantly.  Then boil for 5 minutes without stirring.  Remove from heat and add baking soda and vanilla.  Stir to combine and then pour over popcorn.  Mix well.  Spread into a parchment paper lined cookie sheet and bake for 1 hour, stirring every 15 minutes or so.  Let cool and then break into pieces. Store in tightly covered container.

Coconut Cake Balls

Made by: Angela

1 prepared white cake (may use a cake mix)

1 can of vanilla frosting (or 1.5 C of homemade frosting)

1 t of coconut extract

1 pkg (24 oz) of chocolate almond bark

¼ C of shredded coconut, toasted

After the completed cake has cooled, crumble finely. Add frosting and extract to the cake crumbs, mix well until combined. Shape dough into balls. Place balls on a cookie sheet lined with wax or parchment paper. Place ball-filled sheet into the freezer. Freeze for at least an hour.

Retrieve balls from the freezer after they have set, prepare the almond bark as directed on the package, and dip cake balls in the candy coating using a fork and spoon*. Drizzle any remaining chocolate over dipped cake balls for decorative touch. Sprinkle with toasted coconut.

Easy peasy. Makes nearly 30 cake balls.

* use the fork as a cradle to rest the ball over the bowl and the spoon to pour the chocolate on. Tap the fork gently against the bowl’s rim to remove excess chocolate then place ball on wax paper.

Double Chocolate Bundt Cake

Made by: Emma

1 -(18.25 ounce) package devil's food cake mix
1 -(3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.


In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.


Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Chocolate glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract


In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.


Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Covered Potato Chips

Made by: Taylor

1 bag of wavy potato chips
1 pkg. milk chocolate chips

Melt chocolate chips (use as many as you need) in the microwave, stirring every 30-45 seconds until smooth.
Dip potato chips in melted chocolate, then place on lined cookie sheet.  Let chocolate set in refrigerator for 15-30 minutes. Enjoy!

Brigadeiro

Made by: Kathryn

1 can sweetened condensed milk

1 Tbsp butter

1 egg yolk

2 Tbsp cocoa powder

1 pkg chocolate sprinkles

Combine all ingredients - except chocolate sprinkles - in a saucepan.  Cook mixture over low heat for 10-12 minutes, stirring constantly, until mixture has a thick, creamy consistency and does not stick to the bottom of the pan.  Pour the mixture onto a greased plate and allow to cool.  Once cooled, divide and roll into small balls (You might want to grease your hands with butter before rolling).  Roll finished balls in chocolate sprinkles and enjoy!

Chocolate Idiot Cake with Salted Caramel Sauce

Made by: Heather

10 oz. bittersweet or semisweet chocolate, coarsely chopped (recommend ScharffenBerger or another good quality chocolate)

7 oz. butter, salted or unsalted, cut into pieces

5 large eggs, room temperature

1 cup sugar

Preheat oven to 350 degrees.

Butter a 9 inch springform pan and dust it with cocoa powder.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth.  Remove from heat.

In a separate bowl, whisk together the eggs and sugar and then whisk in melted chocolate mixture until smooth.

Pour the batter into the springform pan and cover the top of the pan tightly with a sheet of foil.  Put the springform into a larger baking pan (ex - a roasting pan) and add enough hot water to come halfway up the outside of the cake pan.

Bake for 1 hour and 15 minutes.

The cake is done when it feels "just set, like quivering chocolate pudding".  

Remove cake from water bath, remove foil and allow to cool on a cooling rack. Serve in thin slices draped with salted caramel sauce (See recipe below).

Can wrap and store in the refrigerator for 3-5 days.

Recipe Source: Davidlebovitz.com

Salted Caramel Sauce:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, (kosher or sea)

Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover the saucepan and let it cook over medium heat for 3 minutes.

 After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

 Swirl the liquid around the pan (not stirring) so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and will be very hot.  Carefully stir the mixture.

Add the butter, lemon juice, and salt. Stir until combined.  Then, stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Can keep in refrigerator in a sealed container.

Recipe Source: Around the Table on Blackberry Farm