Category: Dessert Recipes

Pistachio Cookies with Pomegranate Icing

5/11/2023

These Pistachio Cookies are made with pistachio and almond flours are not only gluten free but so delicious and beautiful!

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Pistachio Cookies Pomegranate Icing
Yields approximately 14 cookies

1 1/2 cups almond flour
1 cup confectioners sugar, sifted
½ teaspoon nutmeg
1 teaspoon cardamom
1 Tablespoons dried rose petals
2 egg whites
1 teaspoon rosewater
1 cup pistachios, finely sliced
For the icing:
1/2 cup confectioners sugar, sifted (use Powdered Monkfruint Sweetener to make Keto)
2 - 3 teaspoons pomegranate juice

Directions:

Preheat the oven to 350°F (170°C). Line a baking sheet with a Silpat or parchment paper.

Combine the almond meal, confectioner’s sugar, nutmeg, cardamom and rose petals in a mixing bowl. Stir the egg white and rosewater until it comes together.

Take tablespoons of the mixture and roll them into balls, then roll them in the sliced pistachios to coat well.

Place the balls onto the baking sheet and press down to about a 1/2 inch thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.

For the icing:
Place sifted confectioners sugar in medium bowl. Stir 2 teaspoons pomegranate juice with sugar until combined. If icing is too thick, add more pomegranate juice 1/2 teaspoon at a time, to desired consistency.

Use spoon to drizzle icing over the cookies. Allow the icing to set completely before storing in an air tight container.

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Blackberry-Raspberry Pie (Gluten Free)

5/4/2023

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Flaky and buttery gluten free pie crust filled with blackberries and raspberries for the ultimate summer pie.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Blackberry-Raspberry Pie (Gluten Free)

Ingredients:
One 16-ounce bags frozen blackberries, thawed and strained
One 16-ounce bags frozen raspberries, thawed and strained
1 cup sugar, plus 1 teaspoon for sprinkling
2 Tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
1/4 cup arrowroot powder
2 Tablespoons gluten free all-purpose flour
1/4 teaspoon fine salt
Butter, for greasing
Two prepared gluten free pie crusts

Directions:
Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400°F. Allow the baking sheet to heat for 15 minutes.

To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.

Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Place second pie crust on top of the filling.

Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.

Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.

Cool the pie to room temperature before serving.

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Triple Coconut Cream Pie (Gluten Free)

4/5/2023

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This Triple Coconut Cream Pie recipe has elements of coconut from the crust, to the custard and ending with the cream, toasted coconut and caramel and is the perfect dessert any time of year.

Triple Coconut Cream Pie
Yields 6-8 slices

Ingredients
For Coconut Flour Pie Crust
1/2 cup grass fed butter, melted
2 eggs
1/4 teaspoon sea salt
3/4 cup coconut flour
1-3 Tablespoons raw honey
1 Tablespoon toasted coconut
For the Coconut Custard
1 can (13 1/2 oz) coconut milk, shaken well
1 cup whole milk
5 egg yolks
2/3 cup sugar
1/4 cup cornstarch
2 Tablespoons unsalted butter, cut into four pieces
¼ teaspoon salt
1 cup shredded or flaked coconut
1 teaspoons vanilla
1/2 teaspoon coconut extract
For the Whipped Topping
1 1/2 cups heavy whipping cream, well chilled
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon coconut
For the Toasted Coconut Topping
1/4 cup unsweetened shredded or flaked coconut, toasted
1 oz. shaved white chocolate, for garnish (optional)
For the Coconut Caramel Sauce
3/4 cup unsalted butter
1 1/2 cups light brown sugar, firmly packed
2 tablespoons water
1/4 teaspoon salt
1/2 cup full fat coconut milk, plus more as needed
1/2 teaspoon coconut extract
1 Tablespoon vanilla extract

Directions
For Coconut Flour Pie Crust
Preheat oven to 400°F. Grease pie pan and set aside.
In a medium bowl beat butter, eggs, honey and salt together with a fork.
Then add coconut flour. Stir until dough holds together.
Sprinkle 1/2 Tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick. Sprinkle the other 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.

For the Coconut Custard
Pour coconut milk and milk into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Bring custard mixture to a boil. Using a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.

Remove from heat and add butter, shredded coconut, vanilla & coconut extracts and salt.

Spread custard into cooled pie crust. Place a piece of plastic wrap on the surface of the filling. Refrigerate until filling is cold and set, at least 2 hours (or overnight).

Once custard as set. Spread whipped cream on top of coconut custard. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Drizzle coconut caramel sauce. Refrigerate until ready to serve.

For the Whipped Topping
Beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the vanilla and coconut extracts and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling.

For the Toasted Coconut Topping
Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool.

For the Coconut Caramel Sauce
Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally.

Remove from heat and stir in 1/2 cup coconut milk, vanilla and coconut extracts. Let rest 10 minutes to thicken then taste and add additional coconut extract if desired. Caramel will continue to thicken upon standing. If you would like the Coconut Caramel Sauce thinner, simply stir in more coconut milk to reach desired consistency.

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Tiramisu Pie for Pi Day

3/1/2023

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Tiramisu pie takes that dessert to the next level! Rich and creamy - rum laced lady fingers meets a flaky, buttery crust. This dessert is perfect for Pi Day or any other holiday or gathering.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Pi Day, not to be confused with Pie Day which is January 23, is coming up! Pi Day is an annual celebration of the mathematical constant π. Pi Day is observed on March 14 since 3, 1, and 4 are the first three significant figures of π.

Please note this recipe is not gluten free. I originally made this pie for my husband who is not gluten sensitive, like I am. So if you have someone in your household who loves Tiramisu, this is the pie to make them.

Tiramisu Pie for Pi Day
Yields 6-8 Servings

Ingredients:
9” prepared crust (store bought or homemade)
1/2 cup chocolate hazelnut spread
14 lady fingers
1 cup strong brewed coffee
1 tablespoon unsweetened cocoa powder, plus more for garnish
For the Tiramisu Filling
8 oz. mascarpone
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions:
For the Tiramisu Filling
Beat together sugar, mascarpone and cream, beat until thick.

Putting it Together
Spread the prepared pie crust with an even layer of chocolate hazelnut spread. Top with half the Mascarpone cream mixture, sprinkle with some cocoa powder.

Dip the lady fingers (whole), one cookie at a time in the coffee, then place on top of the Mascarpone Cream mixture.

Top coffee soaked lady fingers with remaining cream. Refrigerate at least 4 hours, overnight is even better.

Before serving, sprinkle with cocoa powder over the π cut out. I printed out the π symbol from the internet, and cut it out.

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Chocolate Dipped Strawberries

2/1/2020

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Chocolate covered strawberries are one of the fanciest little bite-sized treats that are literally loved by all.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

They look complicated but are actually so simple and easy to make with just 2 ingredients -- strawberries and chocolate.

These beautiful desserts are perfect for Valentine's Day, Mother's Day, anniversaries, birthdays, or any special occasion you can think of, or just whenever you are craving something sweet and decadent.

Ingredients:
12 strawberries, washed and dried
4.5 oz. semi-sweet chocolate (¾ cup), melted

Directions:

Wash and dry the strawberries very well. The strawberries have to be really dry or else the chocolate will not stick on. They have to be SUPER dry.

Melt the chocolate either on the stove or in the microwave:
On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (you can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate into a microwave safe bowl and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

Dip strawberries into melted semi-sweet chocolate and place on a sheet baking pan lined with parchment paper.

Place the baking sheet in the refrigerator and chill for 30 minutes until the chocolate is set.

Right click recipe card photo to download to your computer.

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<<Previous

Pistachio Cookies with Pomegranate Icing

Blackberry-Raspberry Pie (Gluten Free)

Triple Coconut Cream Pie (Gluten Free)

Tiramisu Pie for Pi Day

Chocolate Dipped Strawberries

Linda Roisum

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