Strawberry Shortcakes

Strawberry Shortcakes
with Maple Whipped Cream
Prep Time
90 minutes
Number of Servings
Serves 6
Ingredients
  • 30 oz strawberries, hulled and quartered (6 cup), divided
  • 6 Tbsp (2 oz) Sucanat, divided
  • 2 cups (10 oz) all-purpose flour
  • 1 Tbsp baking powder
  • [q:1/2] tsp salt
  • 8 Tbsp unsalted butter cut into [q:1/2]-inch pieces and chilled
  • 2 Tbsp melted unsalted butter
  • [q:1/2] cup sour cream
  • [q:1/4] cup whole milk
  • 1 large egg
  • 2 cups Maple Whipped Cream
Directions
  1. Using a potato masher, crush 2 cups of the strawberries in a large bowl until coarsely mashed and juicy. Fold in remaining 4 cups of strawberries and [q:1/4] cup of the Sucanat, cover, and let sit, stirring occasionally, for 30 minutes.
  2. Meanwhile, adjust oven rack to uppermiddle position, and heat oven to 375˚. Line a rimmed baking sheet with parchment paper. Grind the remaining 2 tablespoons of Sucanat in a spice grinder until fine and powdery, about 1 minute. Process ground Sucanat, flour, baking powder, and salt in a food processor until combined, about 5 seconds. Scatter the chilled butter pieces over top, and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to a large bowl.
  3. Whisk sour cream, milk, and egg together in a bowl, and then stir into flour mixture with a rubber spatula until large clumps form. Using your hands, knead lightly until dough comes together and no dry flecks of flour remain.
  4. Using a [q:1/2]-cup dry measuring cup, scoop 6 dough rounds onto a baking sheet. Brush tops evenly with the melted butter. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through baking. Transfer to a wire rack and let cool on sheet for 10 minutes. (Baked and cooled biscuits can be stored at room temperature for up to 24 hours.)
  5. Split each biscuit in half, and place bottoms on individual serving plates. Spoon portion of fruit over each bottom, and then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.
Nutrition Info
Made with granulated sugar, whole milk, and maple syrup for the whipped cream: 622 Calories, 8 g Protein, 135 mg Cholesterol, 62 g Carbohydrates, 25 g Total sugars (15 g Added sugars), 4 g Fiber, 39 g Total fat (24 g sat), 510 mg Sodium, [nut:5] Vitamin C, Phosphorus, [nut:4] Vitamin A, Folate, [nut:3] Vitamin B1 (thiamine), B2 (riboflavin), [nut:2] Calcium, [nut:1] Vitamin B3 (niacin), B6, B12, E, Iron

Wonky Fruit Tarts

Wonky Fruit Tarts
Prep Time
25 minutes
Number of Servings
12 tarts
Ingredients
  • 1 sheet pre-rolled shortcrust pastry
  • 1 (12 oz) jar raspberry jam
  • 7 oz frozen raspberries
  • Confectioners’ sugar, to dust
Directions
  1. Preheat oven to 350˚. Grease a 12-hole muffin tin.
  2. Unroll sheet of shortcrust pastry on a lightly floured surface, and use a (4 inch) round cutter to stamp out as many circles as possible. Clump any remaining pastry together and use a rolling pin to roll out again, until 12 circles total are formed.
  3. Push 1 round of pastry down into each hole of prepared muffin tin so sides come up and form a rough tart case. These look lovely if they’re a bit wonky, so don’t worry if they’re not perfectly uniform.
  4. Spoon a heaping tablespoon of raspberry jam into each mini tart case. Top with a few frozen berries. Transfer tin to preheated oven for 12 to 14 minutes, until pastry is crisp and golden.
  5. Remove tarts from oven and leave to cool slightly in tin. Use a kitchen palette knife to carefully remove tarts from tin.
Nutrition Info
1 tart: 100 Calories, 0 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (14 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 14 mg Sodium, [nutrition:1] Vitamin C

Whoopie Pies

Whoopie Pies
Prep Time
90 minutes
Number of Servings
12 pies (about [q:2 1/2]" each)
Ingredients

Cake

  • 2 cups all-purpose flour
  • [q:1/2] cup unsweetened cocoa
  • powder
  • [q:1 1/4] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] stick unsalted butter,
  • softened
  • [q:2/3] cup light brown sugar
  • 1 egg
  • 1 cup plain Greek yogurt
  • [q:1/4] cup low-fat milk
  • 1 tsp vanilla extract

Filling

  • 1 cup low-fat cream cheese, softened
  • [q:1 1/4] cups powdered sugar
  • [q:1/4] cup plain Greek yogurt
  • 2 tsp vanilla extract
Directions
  1. Preheat oven to 350˚.
  2. Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
  3. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
  4. With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
  5. With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
  6. Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
  7. With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
  8. Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.
Nutrition Info
1 whoopie pie: 269 Calories, 7 g Protein, 38 mg Cholesterol, 41 g Carbohydrates, 22 g Total sugars (20 g Added sugars), 2 g Fiber, 9 g Total fat (5 g sat), 241 mg Sodium, [nutrition:1] Vitamin B12, Phosphorus

Rice Pudding with Acorn Squash and Cinnamon

Rice Pudding with Acorn Squash and Cinnamon
Prep Time
70 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1 1/3] cups uncooked white rice
  • 1 quart plus 1 cup almond milk
  • 4 cups water
  • [q:1/2] cup pure maple syrup
  • 2 Tbsp date sugar*
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1 star anise pod
  • [q:1/2] cup macadamia nuts
  • 3 Tbsp salted butter
  • [q:1/2] ([q:1/2] lb) acorn squash, peeled and cut into [q:1/2]-inch pieces (about [q:1 1/2] cups)
  • 2 Fuji apples (about [q:1 1/4] lb), peeled and cut into [q:1/2]-inch pieces
  • 2 Tbsp fresh lemon juice (from 1 lemon)
  • [q:1/4] tsp kosher salt
Directions
  1. Process rice in a blender for 20 seconds. Combine milk and the 4 cups water in a large saucepan. Bring to a boil over medium-high. Stir in rice, maple syrup, sugar, cardamom pods, cinnamon stick, and star anise. Reduce heat to low, and simmer, stirring constantly, until creamy, 45 minutes to 1 hour. Remove and discard cardamom pods, cinnamon stick, and star anise. Remove from heat.
  2. Preheat oven to 350˚. Pulse macadamia nuts in a blender until roughly chopped, 10 to 12 times. Spread nuts on a parchment paper-lined baking sheet, and bake in preheated oven until fragrant and golden, 8 to 10 minutes.
  3. Melt butter in a large skillet over medium. Add squash, apples, and lemon juice, and cook, stirring constantly, until tender, about 8 to 10 minutes. Sprinkle with salt.
  4. Spoon pudding into 8 bowls. Top with squash-apple mixture and macadamia nuts.
Nutrition Info
338 Calories, 4 g Protein, 55 g Carbohydrates, 3 g Fiber, 13 g Total fat (4 g sat), 223 mg Sodium, [nutrition:3] Calcium, [nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), E, [nutrition:1] Vitamin B6, Magnesium, Phosphorus

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread
Prep Time
15 minutes, plus 30 minutes Cook Time
Ingredients

Banana Bread

  • [q:1 3/4] cups all-purpose flour
  • [q:1/4] cup almond flour (ground blanched almonds)
  • 4 tsp baking powder
  • [q:1/3] cup coconut sugar
  • 3 tbsp almond butter
  • 3 medium ripe bananas (1 cup, peeled and mashed with a fork)
  • 3 tbsp almond milk
  • 3 tbsp vegan butter (melted)
  • [q:1/4] tsp salt
  • [q:2/3] cup pecans (chopped)
  • 1 banana, halved lengthways (for topping)
  • vegan butter (for brushing)

Cinnamon Swirl

  • 3 Tbsp vegan butter (melted)
  • [q:1/4] cup coconut sugar
  • 2 Tbsp ground cinnamon
Directions
  1. Preheat the oven to 400° F. Line a standard 9×5 baking tin with parchment then spray or brush with vegan butter.
  2. Add the pecans to a parchment lined baking tray and roast until golden and fragrant, 5 minutes. Remove from the oven and allow to cool then roughly chop. Reserve 2 tbsp for topping the banana bread.
  3. In a small bowl, mix the flour, almond flour, baking powder, coconut sugar and salt.
  4. In a medium bowl, mix together the almond milk, melted butter and almond butter.
  5. Add the dry ingredients to the wet mix and stir to combine. Fold in the mashed banana and pecans with a spatula.
  6. In a small bowl, whisk together the cinnamon sugar ingredients: melted vegan butter, brown sugar and cinnamon.
  7. Spread [q:1/3] of the batter on the bottom of the tin. Add [q:1/3] of the cinnamon swirl mix in dollops on top and use a sharp knife or toothpick to swirl a little. Add [q:1/3] of the remaining batter and swirl with again. Repeat one more time – you should have 3 layers.
  8. Press the two halves of the banana onto the top, cut side up, and brush with a little melted vegan butter, and top with reserved pecans.
  9. Bake for about 30 to 35 mins, covering loosely with foil if it starts to brown too much after about 20 minutes. Leave to cool for 10 minutes in the tin then place on a wire rack to cool before slicing.
Nutrition Info
332 Calories, 5 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 18 g Total sugars (11 g Added sugars), 4 g Fiber, 17 g Total fat (8 g sat), 214 mg Sodium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Calcium, Folate, Iron, Magnesium

Single-Serving Key Lime Pie

Single-Serving Key Lime Pie
Prep Time
30 minutes
Number of Servings
Serves 5
Ingredients
  • [q:1/2] cup raw macadamia nuts
  • [q:1/2] cup raw pecans
  • 1 date, pitted
  • Pinch of sea salt
  • [q:1/2] cup fresh lime juice (either Key limes or regular limes work)
  • 1 medium-sized avocado, peeled, pitted, and cubed
  • 1 Tbsp raw honey or pure maple syrup
  • 2 Tbsp coconut cream
  • [q:1/4] tsp vanilla extract
  • 2 Tbsp coconut butter
  • [q:1/4] tsp spirulina powder (optional)
  • [q:1/2] cup cold heavy cream or coconut cream
  • [q:1/2] tsp vanilla extract
Directions
  1. In a food processor or blender, combine macadamia nuts, pecans, date, and salt. Blend until nuts are finely chopped and have combined with date. Mixture should be crumbly but stick together when you press it together in your hand. Divide mixture equally among five 4-ounce Mason jars, using clean hands or back of a spoon to push it down into a solid crust.
  2. In a clean blender or food processor, combine lime juice, avocado, honey, coconut cream, and vanilla. Blend for 20 to 30 seconds, or until just mixed. Add coconut butter and spirulina powder (if using), and then blend until smooth and fully combined. Divide mixture equally among jars.
  3. Make homemade whipped cream topping: In a large bowl or bowl of a stand mixer, combine heavy cream and vanilla. Use electric hand mixer or stand mixer fitted with whisk attachment to whisk on high speed, about 1 minute, until medium-stiff peaks form. Divide mixture equally among jars.
  4. Seal each jar with a lid and store in fridge for 3 to 4 days. To freeze, store in freezer for up to 3 months. When ready to serve, thaw in fridge until soft.
Nutrition Info
Made with honey and coconut cream: 402 Calories, 4 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 6 g Fiber, 37 g Total fat (12 g sat), 241 mg Sodium, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc

Dark Chocolate Earl Grey Mousse

Dark Chocolate Earl Grey Mousse
Prep Time
35 minutes, plus 4 hours chill time
Number of Servings
Serves 6
Ingredients
  • 1 Earl Grey tea bag
  • [q:1/4] cup maple syrup
  • 1 cup chopped dark chocolate
  • [q:1/2] tsp vanilla extract
  • [q:1/4] tsp kosher salt
  • 1 lb silken tofu
  • Coconut whipped cream for serving (optional)
  • Chocolate shavings for serving (optional)
Directions
  1. In a small saucepan, bring [q:3/4] cup of water to a boil.
  2. Take water off heat and drop tea bag in. Cover saucepan with lid and leave to steep for 6 to 10 minutes. The longer the tea steeps, the more Earl Grey flavor you will have; 8 minutes will produce a subtle yet noticeable flavor. Remove tea bag and bring pot to a simmer again. Once again remove from heat, add maple syrup and chocolate, and stir to melt chocolate.
  3. Transfer chocolate mixture to a high-speed blender. Add vanilla, salt, and tofu. Purée until completely smooth, stopping to scrape sides of blender with a rubber spatula as needed to fully incorporate.
  4. Divide mixture evenly among six ramekins and chill for at least 4 hours.
  5. When serving, top mousse with whipped cream and chocolate shavings, if using.
Nutrition Info
Mousse only: 318 Calories, 9 g Protein, 1 mg Cholesterol, 29 g Carbohydrates, 19 g Total sugars (10 g Added sugars), 4 g Fiber, 19 g Total fat (10 g sat), 96 mg Sodium, [nutrition:2] Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Zinc

Banana Pudding

Banana Pudding
Prep Time
2 hours 30 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. In a large mixing bowl, whisk together eggs, brown sugar, flour and cinnamon. Set aside.
  2. In a blender, puree bananas, and set aside.
  3. In a heavy pot over medium heat, add milk and bring to a simmer, stirring frequently to avoid scorching. Just as milk begins to boil, remove from heat and whisk into egg mixture in a slow, steady stream (this helps avoid lumps).
  4. Return milk and egg mixture to pot over medium heat and bring to a gentle simmer, stirring constantly to avoid scorching. Stir in vanilla extract, then banana puree, then pour mixture into a clean bowl.
  5. Chill for 2 hours and serve as is, or for a decorative twist, layer into parfait glasses, alternating ginger snap cookies, banana slices and pudding, and serve garnished with whipped cream and a mint sprig.
Nutrition Info
With skim milk and gingersnap cookies: 754 Calories, 17 g Protein, 84 mg Cholesterol, 149 g Carbohydrates, 75 g Total sugars (35 g Added sugars), 6 g Fiber, 11 g Total fat (3 g sat), 611 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), Calcium, [nutrition:4] Vitamin B6, Folate, Phosphorus, [nutrition:3] Vitamin A, Vitamin B12, Iron, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, Potassium, [nutrition:1] Vitamin C, Vitamin D, Zinc

Apple Pie Bombs

Apple Pie Bombs
Prep Time
50 minutes
Number of Servings
Serves 10
Ingredients
Directions
  1. Preheat oven to 375 degrees. Lightly oil a 10-inch cast iron skillet.
  2. In a large saucepan, heat 2 tablespoons butter over medium heat. Whisk in heavy cream, cornstarch, vanilla, brown sugar, [q:1/2] teaspoon cinnamon, nutmeg, cloves, ginger and salt.
  3. Add apples to saucepan, stirring well to coat. Cook on medium-low heat for 6 to 8 minutes, until apples are fork tender. Let cool.
  4. Using your hands or a rolling pin, flatten each piece of biscuit dough into a 4-inch round.
  5. Place 1 to 2 tablespoons apple mixture in center of each biscuit. Wrap dough around filling, pressing edges to seal.
  6. Place seam-side down in prepared cast iron skillet, leaving a little room between each one for dough to rise.
  7. In a small bowl, add sugar and remaining [q:1/2] teaspoon cinnamon, whisking to combine.
  8. Melt remaining 2 tablespoons butter. Brush on tops of biscuits, then sprinkle with cinnamon-sugar mixture.
  9. Bake for 18 to 20 minutes, or until golden brown.
Nutrition Info
146 Calories, 2 g Protein, 16 mg Cholesterol, 20 g Carbohydrates, 9 g Total sugars (6 g Added sugars), 1 g Fiber, 6 g Total fat (4 g sat), 138 mg Sodium, [nut:1] Vitamin B1 (thiamine)

Dot’s Peach Cobbler

Dot’s Peach Cobbler
with Crystallized Ginger
Prep Time
60 minutes
Number of Servings
Serves 8
Ingredients
  • 8 Tbsp (1 stick) unsalted butter
  • 4 large ripe peaches, peeled, pitted, and cut into medium slices (about 3 cups)
  • [q:1 1/4] cups sugar, divided
  • 1 Tbsp plus [q:1 1/2] tsp finely chopped crystallized ginger
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • [q:1/2] tsp kosher salt
  • 1 cup whole milk
  • 1 tsp pure vanilla extract
  • Vanilla ice cream, for serving (optional)
Directions
  1. Preheat oven to 350º. Place butter in a 13×9-inch baking dish.
  2. In a large bowl, combine peaches, [q:3/4] cup of the sugar, and the crystallized ginger, tossing to distribute everything evenly.
  3. In a separate large bowl, whisk together flour, remaining [q:1/2] cup sugar, baking powder, and salt.
  4. Place baking dish in oven for 3 to 5 minutes, just until butter has melted. (Don’t let it burn.) Meanwhile, whisk milk and vanilla into flour mixture until well blended. Batter will be thin.
  5. Transfer hot baking dish to stovetop and tilt it just enough so melted butter coats entire bottom. Pour batter evenly over melted butter, without stirring. Spoon peach mixture over batter, again without stirring. Pour any fruit juices from bowl evenly across fruit.
  6. Return baking dish to oven. Bake for 40 to 50 minutes, rotating baking dish from front to back halfway through, until batter has risen to the top around the peaches and is crisp and browned. The puffed-up batter will sink a bit after baking.
  7. Serve warm with ice cream, if desired.
Nutrition Info
Without ice cream: 346 Calories, 3 g Protein, 56 g Carbohydrates, 43 g Total sugars (31 g Added sugars), 2 g Fiber, 13 g Total fat (8 g sat), 256 mg Sodium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Folate
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