Cheesecakes are always a delightful and decadent dessert.
Makes a dozen and a half cheesecakes.
- 3 packages of cream cheese (8 oz packages – room temperature)
- 1 cup of sour cream
- 2 cups of sugar (granulated – divided)
- 5 eggs
- 2 teaspoons of vanilla extract (divided)
Prep: Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in 18 cupcake pan cups.
Using an electric mixer beat the cream cheese with 1 cup of granulated sugar. Add the 5 eggs, one at a time, running the beaters. Last, add 1 teaspoon of vanilla extract, beat for 30 seconds more. Spoon the batter evenly in the 18 lined cupcakecups. Bake in the oven until the tops turn golden brown for half an hour.
Cool for at least 10 minutes. Put the cup of sour cream in a bowl along with the cup of sugar and teaspoon of vanilla extract and using a whisk blend the ingredients.
Place a dollop of sour cream topping on top of each cheesecake. Place back in the hot oven for another 6 minutes. Place cupcake tin on a wire rack for cooling. Wait until they are completely cool before removing from the tin.
Banana Nut Brownies
Extra moist chocolate brownies with the fresh flavor of bananas.
Makes 20 servings.
- 2 bananas (ripe)
- 2 cups of sugar (granulated)
- 1 1/2 cups of canola oil
- 1 cup of potato flour
- 1 cup of rice flour (brown)
- 1/2 cup of cocoa powder (unsweetened)
- 1 1/2 teaspoon of salt
- 3/4 teaspoon of cream of tartar
- 1/2 teaspoon of baking soda
Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 13×9 inch baking pan with cooking spray.
Mix the 2 cups of granulated sugar with the 1 cup of potato flour, 1 cup of brown rice flour, 1/2 cup of unsweetened cocoa powder, 1 1/2 teaspoon of salt, 3/4 teaspoon of cream of tartar and the 1/2 teaspoon of baking soda. Set aside and in a separate bowl mash the 2 ripe bananas and stir in the 1 1/2 cups of canola oil. Add the dry ingredients and blend well. Spoon the batter into the prepared 13×9 inch baking pan. Bake until the top is dry to the touch, about 23 or more minutes. Cool and cut into 20 squares.
Spicy Almond Pudding
For the pudding lovers there is an answer to grain-free pudding, this recipe gives a delicious and spicy pudding that is good hot or cold.
Makes 8 servings.
- 4 cups of milk
- 2 cups of almond flour
- 3/4 cups of sugar (granulated)
- 1 teaspoon of cinnamon (ground)
- 1 teaspoon of espresso powder (instant)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of cardamom (ground)
Add the 4 cups of milk, 2 cups of almond flour, 3/4 cup of granulated sugar, teaspoon of instant espresso powder and 1/2 teaspoon of ground cardamom. Stir over medium heat before it boils, turn heat to low and continue stirring often for about 20 minutes. Pudding will thicken. Pour pudding in a serving bowl and stir in the teaspoon of vanilla extract. Chill overnight for best results, or at least for several hours.
Everyone who loves chocolate will not turn down a plate of these warm brownies.
Makes 8 small servings.
- 1/2 cup of honey
- 1/2 cup of carob powder
- 1/2 cup of pecan meal
- 1/4 cup of arrowroot
- 2 eggs
- 6 tablespoons of canola oil
Prep: Preheat oven to 350 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray.
Combine the 1/2 cups of carob powder, pecan meal with the 1/4 cup of arrowroot. In a separate bowl, beat the 2 eggs then mix in the 1/2 cup of honey and the 6 tablespoons of canola oil. Stir in the dry ingredients. Pour batter into prepared pan and bake until inserted toothpick in the center comes out clean, about 20 minutes.
Choco-Peanut Butter Tart
Yes, this is a pie that is fit for the most royal of desserts. And grain free too. Makes 1 9 inch tart.
First, make the chocolate pudding:
- 1 can of coconut milk (regular, 13.5 ounces)
- 1 cup of semi-sweet chocolate chips
- 5 tablespoons of agave nectar
- 2 tablespoons of arrowroot
- 1 tablespoon of vanilla extract
- pinch of salt
Place a saucepan on medium heat and pour the can of coconut milk and the pinch of salt. Stir in the 2 tablespoons of arrowroot, then using a whisk, stir/beat for about 2 minutes. Contining with the whisk, add the 5 tablespoons of arrowroot and 1 tablespoon of vanilla extract. Turn the heat off and cool for a couple of minutes before stirring in the cup of semi-sweet chocolate chips. Stir until all chips are melted. Set aside.
Make the tart crust next.
- 1 1/2 cups of peanuts (roasted)
- 2 tablespoons of canola oil
- 2 tablespoons of molasses
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking soda
Prep: Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 inch tart pan. Pour the 1 1/2 cups of roasted peanuts into a food processor and grind to a crunchy texture. Add in the 1/4 teaspoons of salt and the 1/4 teaspoon of baking soda, pulse for a few seconds. Do the same with the 2 tablespoons of canola oil and the 2 tablespoons of molasses.
Pulse until it forms a dough. Press the tart crust dough into the 9 inch tart pan. Bake in preheated oven until it turns a golden brown, about 8 minutes. Remove from oven and cool. Pour the chocolate pudding into the crust. Chill about half an hour before serving.