Tag Archives: gluten free

Sugar-Free Strawberry Cheesecake

Sugar Free Strawberry Cheesecake 6

This sugar-free strawberry cheesecake may have just jumped onto my list of all-time favorite desserts, even those full of sugar.

This is a no-bake cheesecake that is easy to put together. Made with fresh strawberries, it is a fabulous summer dessert that won’t heat up the kitchen.

It is light and airy, not dense like a baked cheesecake. I sweetened it with stevia and erythritol, but you can easily substitute real sugar. But for those watching their carb and sugar intake, this is a wonderfully satisfying dessert. My kids don’t even miss the sugar!

Sugar Free Strawberry Cheesecake 4

I made it in a 9” springform pan, and it completely filled the pan for a nice tall cheesecake. You could make it in a little bit larger pan instead if you don’t want quite as thick of slices.

I garnished the cheesecake with some whipped cream and fresh berries. A wonderful light and summery dessert.

Sugar Free Strawberry Cheesecake 3

RECIPE:

Sugar-Free Strawberry No-Bake Cheesecake

Sugar Free Strawberry Cheesecake 6

Crust:
¾ cup whole almonds (roasted and salted)
¼ cup whole pecans
¼ cup rolled oats
3 Tbs butter, melted
10 drops of liquid stevia

Filling:
3 (8 oz) packages cream cheese, at room temperature
1 cup sour cream
2 tsp vanilla extract
¾ cup erythritol
½ tsp liquid stevia
½ cup cool water
2 (1 oz) packages unflavored gelatin
1 quart (4 cups) whole strawberries, hulled
1 cup heavy cream

Garnish:
1 cup heavy cream
1 Tbs cream cheese, at room temperature
½ tsp vanilla extract
5 drops liquid stevia
Whole strawberries, and/or other berries (raspberries, blackberries)

Crust:
Preheat oven to 350°F.

Place almonds, pecans, and oats in a food processor; blend until finely ground. Add butter and stevia  and pulse until combined. Lightly spray 9” springform pan with baking spray (I like coconut oil spray for this). Press crust mixture onto bottom of pan. Bake for 10 minutes. Cool completely.

Filling:
In a large mixing bowl, beat cream cheese until smooth. Add sour cream, vanilla, erythritol, and stevia and beat again until smooth.

Place cool water in a separate bowl; sprinkle gelatin over water. Let sit for 5 minutes, or until gelatin has softened. Microwave for 15 seconds, or until gelatin has dissolved.

Place strawberries in a food processor. Blend until very finely chopped (mixture will be slightly liquidy). Add gelatin mixture to food processor and pulse until mixed. Add chopped strawberries to cream cheese mixture and beat until smooth. Taste mixture and add additional sweetener, if needed.

In a separate mixing bowl, whip 1 cup cream until stiff peaks form. Fold into filling.

Pour mixture over cooled crust in the springform pan. Refrigerate for at least 4-6 hours or until firm.

Garnish:
Combine cream, cream cheese, vanilla, and stevia in a mixing bowl and beat until stiff peaks form. Pipe onto top of chilled cheesecake and garnish with fresh berries.

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Artichoke Basil Chicken

Artichoke Basil Chicken 1

This chicken dish is healthy, delicious, and quick to put together for a weeknight meal. And since I just planted our garden, we have lots of fresh basil ready to use. I love cooking with fresh summer herbs and vegetables.

The chicken is quickly browned and then topped with Parmesan, chopped artichokes, tomatoes, and fresh basil.

Artichoke Basil Chicken 3

Bake for about 30 minutes and then top with fresh mozzarella and broil until melted. More fresh basil takes this from ordinary to amazing. (Ignore the one corner of this photo with no cheese: the child this piece of chicken will serve is very inconsistent with her likes/dislikes)

Artichoke Basil Chicken 4

We eat this on its own, but you could also serve pasta on the side to soak up some of the amazing juices.

Artichoke Basil Chicken 2

I use these artichokes almost exclusively when a recipe calls for artichokes. They are just the best part of the artichoke: all heart, no leaves. You get 7-9 hearts in each can. I love that there are no tough leaves. (They recently changed the can label: Left=old; Right=new)

Artichoke Bottoms

 

RECIPE:

Artichoke Basil Chicken

Artichoke Basil Chicken 1

2 Tbs olive oil
4 boneless chicken breasts
Greek seasoning mix (or Italian seasoning)
4 cloves garlic, minced
3 Tbs white wine
1 can artichoke bottoms, cut into ½” chunks
1 can fire-roasted diced tomatoes, undrained
3 Tbs fresh basil, sliced
4 Tbs grated fresh Parmesan
4 slices fresh mozzarella
4 Tbs fresh basil, sliced

Preheat oven to 375°F. Lightly spray a baking dish with cooking spray.

Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet and sprinkle generously with Greek seasoning. Brown chicken on both sides (2-3 minutes per side; chicken should not be cooked through). Remove chicken from skillet and place in baking dish.

Add garlic to skillet and cook 1-2 minutes, or until browned. Stir in wine and chopped artichokes. Cook and deglaze pan until wine has reduced by about half. Add tomatoes to pan and cook for 2 minutes, or until hot. Stir in 3 Tbs fresh basil.

Top each chicken breast in the baking dish with 1 Tbs Parmesan cheese. Spoon artichoke mixture evenly over chicken. Bake, uncovered, for 25-30 minutes, or until chicken is cooked through.

Top with fresh mozzarella slices and broil for 2-3 minutes, or until cheese is melted and slightly browned. Sprinkle with additional 4Tbs fresh basil and serve immediately.

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Cheesesteak Stuffed Poblano Peppers

Cheesesteak Stuffed Peppers 2

Whether you are eating low-carb, or gluten-free, or just want a delicious dinner that the whole family will love, this recipe fits the bill. The only ingredient some of my family object to is the mushrooms, but if I chop them finely enough, they don’t even know they’re there.

And if you buy pre-sliced beef, you can have this on the table in under an hour.

Shaved Beef Steak

I like to serve this with Chipotle Black Beans and Green Chili Cilantro Rice.

Chipotle Black Beans 2  Green Chili Cilantro Rice

.

Cheesesteak Stuffed Peppers 4

RECIPE:

Cheesesteak Stuffed Poblano Peppers

Cheesesteak Stuffed Peppers 2

2 Tbs butter
1 large onion, diced
8 oz mushrooms, chopped (optional)
3 cloves garlic, minced
1-2 jalapenos, finely diced
2 lb thinly sliced beef
2-3 tsp Montreal Steak seasoning
1 tsp garlic powder
½ tsp salt
4 large poblano peppers
Provolone cheese and/or mozzarella cheese

Preheat oven to 400°F. Lightly spray a 9×13” baking dish with olive oil spray.

Melt butter in a large skillet. Add chopped onion, mushrooms, garlic, and jalapenos to the skillet and sauté until softened. Add beef to skillet and cook over medium-high heat until beef is cooked through. Stir in steak seasoning, garlic powder, and salt. Cook for an additional 5 minutes, or until most of the liquid has evaporated.

Cut poblano peppers in half lengthwise. Remove seeds and place in baking dish. Sprinkle peppers lightly with salt. Place a slice of cheese, or small amount of shredded cheese, in each pepper. Spoon cooked beef mixture into the peppers. Top each pepper with additional cheese.

Bake for 20-25 minutes or until cheese is golden brown.

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Blackened Cod with Creamy Cilantro Dressing

Blackened Cod 2

Looking for something to serve with your Creamy Cilantro Coleslaw? This blackened cod is perfect. And quick and easy on a warm summer night when you don’t want to heat up your kitchen.

If you are making the coleslaw as well, there will probably be enough extra dressing from that recipe to use for drizzling onto the cooked fish. Recipe for Creamy Cilantro Coleslaw:

Creamy Cilantro Coleslaw 1

I like to serve this meal with Cotija cheese. Cotija is a firm mild cheese with a texture similar to feta, but without the saltiness. It crumbles easily with your fingers.

Blackened Cod 1

This recipe also makes great Fish Tacos.

RECIPE: 

Blackened Cod with Creamy Cilantro Dressing

Blackened Cod 2

4 cod fish fillets (you could also use halibut or snapper)
1 tsp chili powder
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp Ancho chili powder
1/8 tsp chipotle chili powder
2 Tbs oil

Creamy Cilantro Dressing (recipe below)
Cotija cheese, crumbled
1 can black beans, drained and mixed with 1 Tbs lime juice
Creamy Cilantro Coleslaw

Prepare Creamy Cilantro Dressing and refrigerate for one hour before serving.

Remove fish from refrigerator about 30 minutes before cooking. Mix dry spices in a small bowl. Pat fish fillets dry and rub spices onto both sides of fish fillets.

Heat oil in a cast iron skillet over medium-high heat. Place fish fillets in the hot skillet and sear until cooked through (do not crowd pan; cook in 2 batches if necessary). Depending on the thickness and variety of fish, it should take about 3 minutes per side. Check for doneness with a fork: fish should flake easily, but not fall apart. Remove from pan and let fish rest for 2-3 minutes.

Drizzle fish with some of the Creamy Cilantro Dressing and top with crumbled cotija cheese. Serve fish with coleslaw, black beans, and additional cilantro dressing.

Creamy Cilantro Dressing

½ cup Greek yogurt or sour cream
¼ cup mayonnaise
3 green onions
1 fresh jalapeno
¼ cup fresh cilantro
2 Tbs diced mild green chilies (about ½ of a 4 oz can)
2 Tbs fresh squeezed lime juice
½ – 1 tsp Sriracha chili sauce (adjust to taste)
½ tsp kosher salt

Place all dressing ingredients in a blender or food processor and blend until smooth. Refrigerate for one hour before serving

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Creamy Cilantro Coleslaw

Creamy Cilantro Coleslaw 1

A light and creamy summer salad perfect for serving with grilled or barbecued meats. Flavored with lime juice and fresh jalapenos, the dressing on this coleslaw is tangy and slightly spicy, not sweet like a traditional coleslaw.

And if you have some dressing left over, it is great as a sauce for grilled meat, or refrigerated and used later as a salad dressing.

RECIPE:

Creamy Cilantro Coleslaw

Creamy Cilantro Coleslaw 1

3-4 cups shredded cabbage
4 green onions, sliced
½ cup coarsely chopped fresh cilantro

Dressing:
½ cup Greek yogurt or sour cream
¼ cup mayonnaise
3 green onions
1 fresh jalapeno
¼ cup fresh cilantro
2 Tbs diced mild green chilies (about ½ of a 4 oz can)
2 Tbs fresh squeezed lime juice
½ – 1 tsp Sriracha chili sauce (adjust to taste)
½ tsp kosher salt

Prepare dressing: Place all dressing ingredients in a blender or food processor and blend until smooth.

Place cabbage, green onions, and chopped cilantro in a large bowl. Add the dressing a little at a time, stirring until cabbage is coated, but not drowning in dressing.** Refrigerate coleslaw for about one hour before serving.

**Any extra dressing can be served as a sauce for grilled meat, or refrigerated and used later as a salad dressing.

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White Chocolate Raspberry Swirled Cheesecake

White-Chocolate-Raspberry-Cheesecake[10]

A delicious white chocolate cheesecake swirled with a sweetened raspberry puree is made even more decadent with a stabilized whipped cream and some toasted almonds. The crust is an Almond Coconut Crust that is easy to make gluten free.

Perfect for a summer dessert, or for raising money at a Boy Scout fundraising auction.

Cheesecakes should always be baked in a water bath. This helps them cook evenly, without becoming grainy. For a more in-depth look at cooking a cheesecake in a water bath, click HERE.

When the cheesecake has chilled for several hours (or overnight), remove it from the springform pan and prepare to transform the slightly boring cheesecake into something beautiful and mouth-watering.

White-Chocolate-Raspberry-Cheesecake[12]

Spread the outside edge of the cheesecake with chilled raspberry puree and place toasted almonds around the outside edge. The puree will “glue” the almonds to the cheesecake. Try to use unbroken almonds that are similar in size.

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The whipped cream topping used to garnish the cake is a stabilized whipped cream. The addition of cream cheese to the whipped cream keeps the whipped cream from breaking down. It will keep for at least 4-5 days in the refrigerator without separating and breaking down.

Use a pastry bag and piping tips to decorate the top edge of the cheesecake. I piped large and small stars around the outside top edge and garnished the top with fresh raspberries. I piped small stars around the bottom edge of the cheesecake.

White-Chocolate-Raspberry-Cheesecake

RECIPE:

White Chocolate Raspberry Swirled Cheesecake

White-Chocolate-Raspberry-Cheesecake[5]

Almond Coconut Crust (recipe below)

½ cup heavy cream
6 oz (about 1 cup) white chocolate chips
3 (8 oz) packages cream cheese, softened
½ cup sour cream
½ cup sugar
2 tsp vanilla extract
1 tsp almond extract
¼ tsp salt
3 eggs

1 cup Raspberry Puree (recipe below)
about 1 cup sliced almonds, lightly toasted
Whipped Cream Topping (recipe below)
Fresh raspberries for garnish

Preheat oven to 350°F. Prepare and bake Almond Coconut Crust in a 9” springform pan. Cool completely. Wrap springform pan in a double layer of foil, or one layer of foil and then place in an oven bag (like the kind used for turkeys) or a crock-pot liner. Place wrapped springform pan in a larger roasting pan.

Place ½ cup heavy cream in a Pyrex measuring cup and heat for 1 minute in the microwave. Stir in white chocolate chips until smooth. Cool slightly while preparing rest of cheesecake batter.

In a large mixing bowl, use a mixer to combine cream cheese, sour cream, sugar, vanilla and almond extracts, and salt. Beat until smooth, scraping down sides of bowl as needed. Beat in cooled chocolate mixture. Add eggs to mixing bowl and beat until just combined.

Pour half of the cheesecake batter over the crust  in the prepared pan. Measure out ½ cup of the Raspberry Puree and use this to place dollops around the top of the cheesecake batter. Use a knife to gently swirl. Top with remaining cheesecake batter and swirl with an additional ½ cup of the raspberry puree.

Fill roasting pan (not springform pan!) with very hot water to about 2-inches deep. Bake the cheesecake in the water bath for about 60-75 minutes at 350°F, or until just the very center of the cheesecake is still jiggly. Remove springform pan from the water bath and run a sharp knife around the sides, but do not remove the ring of the pan.

Let cheesecake cool at room temperature for 1 hour. Cover cheesecake pan (do not remove sides) with plastic wrap, taking care not to touch the surface of the cheesecake. Chill for at least four hours or overnight.

To serve:

Remove plastic wrap and remove the outer edge of the spring form pan. Slide a knife or spatula between the parchment paper lining and the crust, and slide the cheesecake off of the spring form base and onto a cake stand or serving platter. Discard parchment paper round.

Spread about ½ cup of the Raspberry Puree around the outside edge of the chilled cheesecake. Press toasted almond slices around the edge, covering the edge completely.

Prepare Whipped Cream Topping and use a pastry bag to pipe large and small stars or flowers around the top edge of the cheesecake, garnishing with fresh raspberries. Pipe small stars/flowers around bottom edge of cheesecake.

Almond Coconut Crust
¾ cup whole roasted almonds
2 Tbs sugar
2 Tbs flour (omit flour for gluten-free)
¼ cup unsweetened coconut flakes
4 Tbs unsalted butter, melted

Preheat oven to 350°F. Place almonds, sugar, flour, and coconut in a food processor and pulse until it forms coarse crumbs. Add melted butter and pulse until just moistened.

Line a 9″ springform pan with a parchment round. Spray lightly with baking spray. Spread the crust crumbs evenly onto just the bottom of the springform pan. Bake for 10 minutes. Cool completely before adding filling.

Raspberry Puree
12 oz raspberries, fresh or frozen (about 2 1/2 cups of not crushed fresh berries)
½ cup water
3 Tbs sugar
½ Tbs lemon juice
2 Tbs ClearJel or cornstarch
¼ cup cold water

In a heavy saucepan, combine raspberries, ½ cup water, sugar, and lemon juice. Bring to a boil. Reduce heat and simmer for 5 minutes, crushing berries slightly with the back of a spoon. Strain the berries through a fine sieve, pushing the pulp through the sieve with the back of a spoon. Return seedless puree to the saucepan (rinse saucepan first if there are seeds clinging to the sides). Mix the cornstarch and ¼ cup cold water in a small bowl; stir into puree in the saucepan. Return mixture to a boil; lower heat and simmer for 1-2 minutes, or until slightly thickened and no longer cloudy. Cool before using. Store leftover puree in the refrigerator.

Whipped Cream Topping
1 cup heavy cream
2 Tbs cream cheese, very soft
2 Tbs powdered sugar
½ tsp vanilla extract
½ tsp almond extract
Pinch of salt

Combine  heavy cream and softened cream cheese (must be very soft, or your topping will be chunky!) in a large bowl. Beat until soft peaks form. Add powdered sugar, vanilla and almond extracts, and salt; beat until stiff peaks form.  (The cream cheese in this topping will stabilize your whipped cream and help it keep its shape even over several days.)

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Caramelized Onion Dip

Caramelized Onion Dip 2

Like everyone else, we are preparing ourselves for a day of snacking tomorrow. We don’t feel particularly attached to either football team, so for most of the family it is all about the food and the commercials.

Caramelized onion dip is a nice alternative to the traditional onion soup mix chip dip. You can serve it with either potato chips or a vegetable tray.

RECIPE:

Caramelized Onion Dip

Caramelized Onion Dip 3

2 Tbs unsalted butter
2 large onions, halved and thinly sliced (3-4 cups)
1 clove garlic, minced
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 tsp brown sugar
1 tsp dried parsley (or 1 Tbs chopped fresh)
½ tsp onion powder
¼ tsp garlic powder
½ tsp salt
½ tsp fresh ground pepper
4 oz cream cheese
1 cup sour cream, at room temperature
2 Tbs fresh chives, optional
Potato chips or sliced vegetables for dipping

Melt the butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until golden brown, about 30 minutes. If the onions begin to stick to the bottom of the pan, add 1-2 Tbs water and lower heat slightly; continue to cook until onions are golden brown. Add minced garlic and cook 2 minutes. Remove pan from heat.

Stir balsamic vinegar, Worcestershire sauce, brown sugar, parsley, onion and garlic powders, salt and pepper into the onions in the skillet. Stir to loosen any caramelized bits from the bottom of the pan.

Place cream cheese in a large bowl. Stir onion mixture into the bowl with the cream cheese. Let onions cool slightly, and then stir in the sour cream. Garnish with chopped chives, if desired and serve at room temperature with potato chips or sliced vegetables.

Dip can be made ahead of time and stored in the refrigerator. Allow to sit at room temperature for about 1 hour before serving.

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Lemon Meringue Pie Bites

Lemon Meringue Pie Bites 7

All the goodness of a lemon meringue pie in a hand-held bite-sized dessert.

These bite-sized pies use packaged pre-baked fillo (phyllo) dough shells as a crust. For a gluten-free dessert, skip the crust all together, and bake pies in small ramekins.

Lemon Meringue Pie Bites 2

Lemon pie filling is a pudding made with egg yolks, sugar, lemon juice and zest. It is thickened by the eggs and cornstarch. Meringue is made from the remaining egg whites, stabilized with sugar and cream of tartar.
Lemon Meringue Pie Bites 5

For the mini-pies, I piped the meringue using a large star pastry tip. Because of their small size, it is not as important to seal the meringue completely to the sides of the crust.

Lemon Meringue Pie Bites 3

The pies are baked just long enough to cook and brown the meringue.

Lemon Meringue Pie Bites 4

You can, of course, make a regular lemon meringue pie by pouring the hot filling into a regular baked pie crust and spreading the meringue over the hot filling. Bake until meringue is golden brown.

Lemon Meringue Pie 1

Tips for keeping meringue from shrinking and weeping: Start with room-temperature egg whites for best results. Be sure to seal the meringue to the edge of the piecrust. It should touch everywhere along the edge of the crust. Also be sure that the lemon filling is hot when you spread the meringue over the filling. The hot filling will help cook the bottom of the meringue and keep it from weeping as it cools. The pie should also be completely cool before cutting.

Lemon Meringue Pie 2

RECIPE:

Lemon Meringue Pie Bites (or Regular Pie)

  • Servings: 45 mini bites or 1 regular pie
  • Print

Lemon Meringue Pie Bites 4

1 ¼ cups sugar
1/3 cup cornstarch
¼ tsp salt
1 ½ cups cold water
½ cup fresh squeezed lemon juice
5 eggs, separated (at room temperature)
2-3 tsp grated lemon zest (from one lemon)
2 Tbs butter

3 packages Mini Fillo Shells or 1 Baked Pie Crust

½ tsp cream of tartar
½ cup + 2 Tbs sugar
½ tsp vanilla extract

Preheat oven to 350°F.

Combine 1 ¼ cups sugar, cornstarch and salt in a saucepan. Mix with a whisk. Stir in water and lemon juice until smooth. Separate eggs. Set egg whites aside to use in the meringue. In a separate bowl, beat egg yolks with the whisk until well mixed. Stir into cold liquid in the saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in lemon zest and butter. Continue to cook until butter melts. Turn off burner, but keep pan warm.

While lemon filling is cooking, prepare meringue: Combine egg whites and cream of tartar in large mixing bowl. Beat with an electric mixer until foamy. Gradually beat in ½ cup + 2 Tbs sugar. Beat until stiff peaks form. Beat in vanilla. Spoon meringue into a pastry bag fit with a large tip.

Place fillo shells onto a baking sheet. Spoon hot lemon filling into fillo shells. Pipe meringue onto filling. Bake at  350°F for 13-15 minutes.

Makes about 45 mini lemon meringue pie bites.

Lemon Meringue Pie 2

For regular Lemon Meringue Pie: Prepare filling and meringue as directed, but do not spoon meringue into a pastry bag. Pour hot lemon filling into a baked pie crust. Spoon meringue over hot filling, spreading to seal to edge of pastry crust. Use the back of a spoon to make peaks. Bake at 350°F for 15-18 minutes, or until meringue is golden brown. Cool completely to room temperature before slicing.

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Baked Raspberry Custard Cups (Sugar Free)

Raspberry Custard Cups 2

These innocent little dessert cups created a fair amount of contention in our home recently.

I have two of these  Crème Brulee Ramekin Sets:

Creme Brulee Ramekins

While this is definitely not a necessary kitchen item (it was a gift), I do enjoy using it. I like that the rack keeps the bottom of the ramekins from touching the bottom of the pan when using a water bath. And it is really easy to remove the ramekins from the water bath with the rack. However. With 8 little cups and 6 people in our house right now, this creates conflict regarding the two “extras”.

Raspberry Custard Cups 1

Brian eats very little sugar, so every now and again I try to make a dessert that he will eat. Custards are an easy dessert to substitute out sugar without compromising the texture of the dessert. I make these using a combination of stevia and Splenda, but you could certainly make them with sugar as well.

So when I made these sugar-free custards, Brian assumed that I had made them for him and promptly ate a second one later that night and a third for breakfast the next morning. From the sad, droopy faces I got when kids came home from school asking about the “extras”, you would think that summer vacation had been cancelled.

Luckily, these are super easy to make, so I threw another batch in the oven before dinner. I wish I could say that everyone was happy that they got a second dessert, but unfortunately, it just created the same conflict two days in a row with who was going to get the “extras”.

Next time I’ll just hide the two extras, announce that there are only six, and eat the extras myself while everyone is at school. No more conflict.

RECIPE:

Baked Raspberry Custard Cups

Raspberry Custard Cups 2

3 cups half-and-half ( or 1 ½ cups milk + 1 ½ cups cream)
3 whole eggs + 2 egg yolks
½ cup sugar (or 1/3 cup Splenda + 10 drops vanilla stevia)
1 tsp vanilla extract or 1 vanilla bean, halved and scraped
Pinch of salt
Raspberries (about 2 cups), fresh or frozen (do not thaw)

Preheat oven to 325°F. Prepare a pan for a water bath: place eight 6-oz ramekins in a larger baking pan. Heat enough water to come halfway up sides of ramekins.

Heat half-and-half in a saucepan over medium heat until very hot, but not quite boiling.

In a mixing bowl, whisk eggs, sugar, vanilla and salt until well combined.

While whisking constantly, slowly pour the hot milk in a steady stream into the mixing bowl with the eggs and sugar. Do this very, very slowly at first, or you will curdle the eggs. (I transfer the hot milk from the saucepan to a 1-quart Pyrex measuring cup so that it is easy to pour)

If necessary, strain custard through a mesh sieve to remove lumps. If you have no lumps, then just skim the foam from the top of the bowl using a mesh skimmer.

Place 5-6 raspberries (if using frozen raspberries, do not thaw first) in the bottom of each ramekin. Pour custard over raspberries. Fill bottom of larger pan with enough hot, almost boiling, water to come halfway up sides of ramekins.

Bake for 30-35 minutes, or until set completely at the edges, and only slightly jiggly in the center. NOTE: If you are using frozen raspberries, bake for 35-40 minutes. Cool for 15 minutes in waterbath. Remove ramekins from waterbath and refrigerate for 2-3 hours before serving.

 

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Twelve Days of Christmas Cookies: Chocolate Walnut Puddle Cookies

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DAY 9: Chocolate Walnut Puddle Cookies

Gluten-free. Butter-free. Sugar? OK, not exactly sugar-free. But with only 6 easy-to-find ingredients that can be mixed in one bowl without a mixer, cookies don’t get much easier than this!

Made with chopped toasted nuts, egg whites, powdered sugar, cocoa, salt and vanilla, these cookies turn out soft and chewy on the inside with a crackly top, like the top of a great batch of brownies. In fact, every bite is like the best part of a pan of brownies (those chewy edge pieces).

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I made these with walnuts and we really enjoyed them. They were rich, chewy and chock full of nuts. Next time I want to try them with chopped roasted almonds.

RECIPE:

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Chocolate Walnut Puddle Cookies
——————-(adapted from Dinner with Julie)

3 cups walnuts, pecans, almonds or hazelnuts
1 lb (about 4 cups) powdered sugar
2/3 cup cocoa
1/2 tsp salt (fine ground sea salt, if you have it)
4 large egg whites
1 Tbs vanilla extract

Preheat oven to 350°F.

Spread nuts in a single layer on a baking sheet. Toast nuts in the oven for 5-10 minutes. Remove from oven and let nuts cool completely. Chop into coarse pieces (don’t chop too fine).

In a large bowl, use a whisk to stir together the powdered sugar, cocoa and salt. With a large spoon, stir in the cooled nuts. Stir in the egg whites and vanilla until well combined.

Line a baking sheet with parchment paper or a silicone mat. Drop the batter in small mounds on the baking sheet, leaving about 1” of space between cookies (no more than 12 cookies on a normal sized baking sheet). Bake for 11-13 minutes. The cookies will spread, puff slightly, crack on top, get glossy and then turn matte. Slide the entire sheet of parchment paper or mat off of the baking sheet onto a cooling rack and let the cookies cool completely. Use a metal spatula to remove cookies from parchment paper or mat.

Makes about 3 dozen cookies

 

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