HOMEMADE FROSTING

Made by Mary G.

Ingredients

2 Tbsp Butter (Room Temperature)
Dash of Salt
1 lb Confectionary Sugar
Milk
Vanilla
When butter is at room temperature, start mixing butter and then add the salt. Once salt is blended, start to add confectionary sugar and a little bit of milk. Keep on mixing and adding the confectionary sugar and milk as needed. Mix it is until smooth and hangs onto the spoon without dripping and is thick. Add vanilla to frosting to taste.

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

That's Amore!

 

Bittersweet Chocolate Decadence Cookie

Made by Kathy

 

recipe from Alice Medrich (chocolate expert)

1/4 cup all purpose flour - do not add more
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
8 oz bittersweet chocolate, I used Ghiradelli Bittersweet Cacao Chocolate Chips
2 tablespoons butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups pecans, chopped (or walnuts)
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees. Mix together flour, baking powder and salt and set aside.

Melt 8 oz of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.

In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. **Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts. (**I let the eggs sit on the counter 30" before beginning. Then you can avoid the heating eggs step. You just don't want to add something really cold to warm chocolate or it will seize up.)

Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks barely dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove pan to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!

* Be careful not to overcook these cookies. Remove them slightly underdone.