Panna Cotta

Panna Cotta

Panna Cotta

Panna Cotta is an Italian very light and creamy dessert that is very delicious, plus it is so simple to make.

 

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Panna Cotta

Panna Cotta is a very light and easy to make a dessert with just Milk (it can be coconut milk or almond milk), sweetened, flavored with vanilla or fruit and a bit of gelatin (or Agar Agar).

Course Dessert
Servings 4 servings
Author Laurie

Ingredients

  • 1 1/2 cups milk or Almond or Coconut milk
  • 1/3 cup sugar reduce sugar if you use Coconut milk
  • 1 Tbsp gelatin or 1 1/2 Tbsp of Agar Agar
  • 1 1/2 cup cream or Coconut Milk
  • 1 tsp Vanilla or Lemon or Almond extract
  • 1/4 cup chocolate chips *optional for chocolate flavor

Instructions

  1. Sprinkle the gelatin (or the Agar Agar for vegetarians) over the milk in a small saucepan. Let sit for about 1 to 2 minutes or until it dissolves and swells a little. Add the sugar and warm over low heat, stir while it warms but be sure not to boil, for about a minute, until both the sugar and gelatin dissolve. (Rub between your fingers and see if there is any grittiness left.) Whisk in the cream and vanilla. 

  2. Pour into 4 to 6 small molds. Cover each with plastic and refrigerate until /set at least 4 hours. When you are ready to serve dip ramekins, 1 at a time, into a cup of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto the center of a small plate. Top with fresh berries.

  3. Option: Slice strawberries or use other berries, place in a bowl and add a little sugar. Allow the berries to sit while the Panna Catta is setting.  It will make its own little fruit sauce to top the dessert.

    *Optional: Stir in chocolate chips at the very end in the warm milk and stir just a little to swirl or mix until all chocolate is melted and mixed.

    *Option: You can substitute pureed fruit for the milk.

    *Option: If you use coconut milk, it is thicker and sweeter than milk so reduce the sugar. 



Cookie Glaze-Colored Decorating Sugars-Vibrant Cookie Paints-Sugar Icing

Cookie Glaze-Colored Decorating Sugars-Vibrant Cookie Paints-Sugar Icing

Cookie Glaze-Colored Decorating Sugars-

Vibrant Cookie Paints-Sugar Icing

 

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Cookie Glaze-Colored Decorating Sugars-Vibrant Cookie Paints-Sugar Icing

Cookie decorating is great fun if you like the elaborate or just a simple design. This is a perfect group activity.

Course Dessert
Author Laurie

Instructions

  1. 2 egg whites 1/8 teaspoon salt
  2. In a small bowl beat the egg whites with the salt until they are foamy. Brush the glaze lightly on cookies before baking for a glossy finish. The glaze holds sugar, fruits, and nuts in place. Makes enough glaze for about 60 2 inch cookies.
  3. COLORED DECORATING SUGARS 1 c granulated sugar 2 or 3 drops each of red, yellow, green, and blue food coloring Divide the sugar among 4 small bowls and stir each food coloring into a separate bowl. Let the sugars dry and keep them covered. Decorate glazed cookies with the colored sugars. Makes enough decorating sugar for about 60 2 inch cookies.
  4. VIBRANT COOKIE PAINT 2 egg yolks 2 or 3 drops each of red, yellow, green, and blue food coloring In a bowl beat the egg yolks lightly with 1 t water. Divide the mixture among 4 small bowls, and stir each food coloring into a separate bowl. Decorate baked cookies with the "paints" using a fine tipped brush and put them in a preheated hot oven, 400 degrees for 1 minute. Makes enough paint for about 60 2 inch cookies.
  5. Sugar Icing- 2 egg whites pinch of cream of tartar 3 cups confectioners sugar food color In a large bowl beat the egg whites with the cream of tartar, a pinch of salt and 2 teaspoons water until the mixture is frothy, beat in the sugar, a little at a time, and beat the mixture until it holds stiff peaks. Beat in the food coloring if desired. Decorate baked cookies with the icing using a spatula or a pastry bag fitted with a small decorative tip and let the cookies stand for 20 minutes, or until the icing is set. Makes enough icing for about fifty 4-inch cookies.
Mango Ice Cream

Mango Ice Cream

Mango Ice Cream

 

Mango Ice Creamis a smooth rich flavored Ice Cream that is fast and easy.

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Mango Ice Cream

mango ice cream - creamy & soft mango no cook mango ice cream without an ice cream maker
Course Dessert
Servings 6 servings
Calories 518 kcal
Author Laurie

Ingredients

  • 2 cups heavy whipping cream
  • 2-3 lg mangos 1 cup puree
  • 1/2 tsp vanilla
  • 1/4 cup sugar

Instructions

  1. Peel and chop the mangoes then blend the mangoes, vanilla extract and sugar to a smooth pulp.

  2. Whip the cream till soft peaks are formed then add the mango pulp and fold or mix well.

  3. Check the sweetness and add more sugar if required. 

    Pour in a tray or container and place in the freezer and cover the container.

  4. When the ice cream is half frozen remove from the freezer and once again whip for a minute. Return the ice cream contents again in the container with the lid. Freeze until set.

  5. Option: Pour the contents into your ice cream maker and proceed as normal. Any way you make this ice cream it is easy and so delicious.

Nutrition Facts
Mango Ice Cream
Amount Per Serving
Calories 518 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 28g 140%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 158mg 53%
Sodium 41mg 2%
Potassium 157mg 4%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 30g
Protein 1g 2%
Vitamin A 47%
Vitamin C 46%
Calcium 17%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Crepes Filled with Caramelized Apples

Crepes Filled with Caramelized Apples

Crepes Filled with Caramelized Apples

 

 

Crepes Filled with Caramelized Apples so warm and full of the cinnamon and nut flavors. This is so good for a brunch or as a dessert.

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Crepes Filled with Apples

Course Breakfast, Brunch, Dessert
Author Laurie

Ingredients

  • 1 batch of finished crepes
  • 2 Tbsp butter melted
  • 2 Tbsp cream or milk
  • 2 lb apples peeled and sliced
  • 1/2 tsp vanilla or almond extract
  • 1/4 cup almonds (chopped)
  • 1/2 cup sugar
  • 1/2 tsp cinnamon

Instructions

  1. Peel, quarter and core apples. Chop them and cook in a covered pan with 1/4 cup water, for 20 minutes. Uncover add sugar and cinnamon raise heat, and boil stirring, for 5 minutes. Applesauce should reduce and be thick enough to hold itself in a fairly solid mass in the spoon Stir in the cream and vanilla or almond extract into the applesauce.  

  2. Place a crepe on a plate. Place about 2 or 3 tablespoon apples filling and sprinkle with a little of the almonds. Gently roll the crepe. Place in a greased baking dish (11 x 13). Pour on top the butter and sprinkle with the sugar. About 30 minutes before serving, place in the upper third of a preheated, 375-degree oven to heat through thoroughly. The sugar on top should almost caramelize.
  3. Top with some whip cream.

Recipe Notes

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No Bake Granola Bars

No Bake Granola Bars

No Bake Granola Bars

 

 

No Bake Granola Bars are an excellent energy boost snack, great for after the gym or after school. Extremely easy to make.

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No Bake Granola Bars

Course Dessert, Snack
Author Laurie

Ingredients

  • 2 cup granola
  • 1 1/4 cup natural crunchy peanut butter at room temperature
  • 3/4 cup honey
  • 3/4 cup dried cranberries or other dried fruit
  • 1/2 cup chocolate chips
  • 1/4 cup almonds or other nuts
  • 1 cup flax seed

Instructions

  1. Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl.

  2. Press the mixture into a 9 x 11-inch baking dish, using the back of a spatula to press into a flat layer. Refrigerate mixture at least 1 hour. 

  3. Cut into 12 bars and wrap each individually in plastic wrap for storage.

Recipe Notes

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Gluten Free Brownies

Gluten Free Brownies

Fantastic Gluten Free Brownies

 

Fantastic Gluten Free Brownies are so good that you will forget how good you are being to your body. Going gluten free or reduced gluten can be difficult until you learn great recipes. While there is no white sugar added, there are other sweeteners added.

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GLUTEN FREE BROWNIES

Fantastic Gluten Free Brownies are so good that you will forget your old Brownie recipe and how good you are being to your body.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 325 kcal
Author Laurie

Ingredients

  • 1/3 cup coconut oil plus more for brushing on the pan
  • 8 ounce semisweet chocolate chips
  • 1/3 cup brown sugar
  • 1/3 cup maple syrup or honey
  • 2 eggs
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp instant coffee *optional but adds a rich flavor
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup almond flour
  • 1/4 cup walnut coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with butter and lightly dust with flour or line with parchment paper. Brush parchment with oil or butter or spray oil.
  2. Whisk oil, sugar, and syrup. Whisk in eggs, one at a time.
  3. Sift the cocoa, coffee, baking soda, baking powder, salt, and cocoa together. Fold in flour and remaining chocolate chips.
  4. Pour batter into prepared pan; sprinkle the top with walnuts. Bake until a toothpick comes out clean, about 30 minutes. Let cool completely on a wire rack. To serve, cut into 2-inch
  5. *If you do not have almond flour you can make it in your blender. In a blender take about 1 cup of almonds and whirl until it becomes a flour. Be careful not to allow the blender run to long or it will become an almond butter.

Recipe Notes

Nutrition Facts
GLUTEN FREE BROWNIES
Amount Per Serving
Calories 325 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 10g 50%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 40mg 13%
Sodium 206mg 9%
Potassium 190mg 5%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 21g
Protein 6g 12%
Vitamin A 1%
Vitamin C 0.1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.