Tag: dessert

Another Pumpkin Pie

We grew a lot of pumpkins this year, so I was able to use fresh, homegrown pumpkin for the pie!

Ingredients:

  • 2 cups pumpkin puree (really, really smooth — blender it a lot, push it through a screen to pull out fibers. I also let it sit in the fridge for a few days and dumped off the water that separated out)
  • 3 eggs
  • 1/3 cup maple sugar
  • 1 Tbsp cornstarch
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2+ tsp ginger
  • 1/4+ tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp black pepper
  • 1 cup heavy whipping cream
  • 1/4 cup almond milk

Stir all of the stuff together — it should form a smooth custard. Bake at 375F for about an hour. I used my walnut pie crust (but with almonds instead of walnuts), so I had the crust covered for the entire baking time.

Maple Cream Cheese Frosting

I didn’t use this recipe for Thanksgiving this year, but it’s another one I keep meaning to write down online so I’m not digging out an old e-mail to myself!

Ingredients:

  • 3 Tbsp unsalted butter (room temp)
  • 1 c cream cheese (room temp)
  • 1/4 c maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp lemon juice

Using the stand mixer and whipping attachment — beat butter and cream cheese together until smooth and creamy.

Add in maple, vanilla, salt, and lemon. Beat for about 5 more minutes.

Walnut Cookie Crust

  • 1.5 cup pulverized walnut pieces (also works well with almonds)
  • 1 cup whole wheat flour
  • 1/4t sea salt
  • 1/4 cup butter
  • 2T sugar
  • 2 egg whites (or one whole egg)

Preheat oven to 350 degrees F.

Put walnuts into a food processor and pulverize – not just powdered, some 1/8″ pieces should remain.

Measure 1.5 cups of pulverized walnuts. Combine with flour, salt, and sugar.

Melt butter. Using a fork, cut the melted butter into the dry ingredients. Add egg whites and cut together until evenly moist.

Press dough to the bottom of a pie or tart plate (can be lined with parchment – makes removing the pie a LOT easier). Cook for 15 minutes. Crust should be crunchy and brown.

Maple Whipped Cream

I’m saving a few recipes we used this Thanksgiving

Ingredients:

  • 1 cup heavy whipping cream
  • 2 T maple syrup
  • 1 tsp vanilla extract

Put the whipping bowl into the freezer a few hours ahead of time so it’s really cold. When ready to whip, combine cream, maple, and vanilla. Whip — Anya likes to shake it in a jar or use the old-school hand-cranked spinny beater. I prefer a firm peak — when you see peaks and valleys formed as the beater moves through the cream & picking up the beaters leaves behind a little mountain of whipped cream.

Coconut Rice Pudding

Ingredients:

  • 1 15 oz can coconut milk plus enough water to make 3 cups
  • 1/2 cup maple syrup
  • 1 cup long-grained white rice
  • 1/8 tsp salt
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup raisins

Method:

  1. Put coconut milk, water, maple syrup, rice, and salt into pressure cooker. Pressure cook on High for 3 minutes. Let set for 10 minutes (natural steam release).
  2. In a bowl, whisk the eggs. A teaspoon at a time, add hot liquid from pressure cooker into eggs to temper. Once hot enough, mix eggs into rice pudding. Heat for about three minutes — it will thicken up.
  3. Add vanilla and raisins. Stir to combine.

Chicken Birthday Cake

Chicken Birthday cake

Recipe by LisaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

50

minutes

Ingredients

  • 1 cup coconut oil

  • 3 eggs

  • 1/2 cup sugar

  • 2 cups whole wheat flour

  • 1 cup all purpose flour

  • 2 tsp cinnamon

  • 1 tsp baking soda

  • 1/2 tsp cream of tartar

  • 2 cups wet grated zucchini

  • 1/4 c sugar

  • 1 tsp cinnamon

  • 1/4 tsp cream of tartar

Method

  • Preheat oven to 350F
  • Melt coconut oil, mix in eggs.
  • In a separate bowl, whisk together flours, cinnamon, baking soda, and cream of tartar
  • Add the dry ingredients to the wet ingredients and mix until combined.
  • Mix in zucchini.
  • Add batter to muffin tins for chickens. Then mix sugar into remaining batter.
  • Mix together the topping ingredients (sugar, cinnamon, cream of tartar). Partially fill remaining muffin tins. Sprinkle n topping, then fill the rest of the way and sprinkle topping again.
  • Bake for 40-60 minutes until a knife inserted into the center comes out clean.
  • Remove from muffin tins and allow to cool.

Our first chickens turned one year old on Tuesday, so I came up with a recipe for a “chicken birthday cake” that would be healthy(ish) for chickens and tasty for us. Leaving the sugar out of the batter worked well — the chickens got whole wheat, coconut oil, cinnamon, and zucchini. We got cake — and the topping mixture gave the muffins a crispy and crunchy top. Would totally make this again.

Pineapple Upside-down Cake

This is my mom’s mom’s pineapple upside-down cake recipe — translated from her normal unmeasured recipe and complete with what I’ve always assumed has been a smudge on the paper because cooking at 360 is really odd. It works fine at 350, although I’m sure 360 would work too.

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 can of pineapple rings
  • 2 additional tablespoons of butter
  • 1 generous cup of brown sugar (and by generous I mean go nuts)

 

Preheat oven to 360 degrees f. Drain pineapple.   Measure 2 cups of pre-sifted flour; sift again with baking powder. Cream butter; gradually add sugar and cream well. Separate eggs. Beat the yolks and blend into the creamed butter mixture. Add the flour and milk alternately into the creamed mixture. Beat the egg whites until soft peaks  form. Fold the egg whites and the vanilla into the batter. Melt the remaining butter in cast iron pan; spread the brown sugar over the molten butter. Lay in pineapple rings, and pour the batter over the fruit.   Bake for about 45 minutes.

Turn upside-down onto a serving dish before the sugar hardens and scrape out the pan.

 

Maple Hot Cocoa

Anya and I made hot chocolate to warm up after spending a day shoveling snow — it’s a quick recipe. For each serving, add a cup of almond milk, 2 Tbsp maple syrup, 1 tsp vanilla extract, and 1 Tbsp of unsweetened cocoa powder. Put the milk in a pan.  Stir in the maple syrup and vanilla extract. Once warmed, whisk in cocoa powder. Serve. Ideally with some homemade marshmallows — I need to make some honey marshmallows, we ate all of the homemade marshmallows I made last year.

Maple Candied Almonds

Maple Candied Almonds

Recipe by LisaCourse: Snacks, DessertCuisine: American
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 4 cups raw almonds

  • 1/2 tsp salt

  • 1/2 cup maple syrup

  • 1/4 cup olive oil

Method

  • Preheat oven to 250 F.
  • Mix maple syrup, olive oil, and salt. Stir in almonds and mix to combine.
  • Line a baking tray with a silicone baking liner. Spread almonds in a single layer.
  • Bake for 30-60 minutes, stirring every 10 minutes.
  • Allow to cool before packaging.

Notes

  • Make sure to check every ten minutes while baking to avoid scorching maple syrup.

Cinnamon Candied Almonds

Cinnamon Candied Almonds

Recipe by LisaCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 2 lbs raw almonds

  • 1 cup brown sugar

  • 1 cup granulated sugar

  • 2 Tbsp vanilla extract

  • 2 tsp ground cinnamon

  • 1 1/2 tsp salt

  • 2 egg whites

Method

  • Preheat oven to 250 F. Beat egg whites until soft-peak stage.
  • In a bowl, combine sugars, cinnamon, and salt.
  • Mix almonds into egg whites and stir to coat. Add sugar mixture and stir to combine.
  • Line a baking tray with a silicone baking liner. Spread almonds in a single layer. Bake for 1 hour, stirring every 15 minutes.
  • Let almonds cool before packaging.