Baked Cranberry Rice Puddings with Cranberry Coulis Drizzle

Baked Cranberry Rice Puddings

One of the foods I like best for the holidays is cranberries. They are tart, flavorful and they have such a bright holiday color!

I love to make my own cranberry sauce mixture and then swirl it into other dishes, and this coconut rice pudding is the perfect pairing for cranberries – a marriage made in heaven, because the flavors compliment each other perfectly. When you make your own cranberry sauce, a delightful by-product is that you can strain it and then have a wonderful coulis – a bonus!

I am submitting this recipe for the baking category – such a unique way to cook rice pudding: in the oven! One thing I love about this recipe is that you can use up your leftover cooked rice – it only uses 1/2 cup.

Rice pudding is one of my new favorite desserts. If you haven’t checked out our Cardamom Pistachio Rice Pudding – please put that recipe on your Must Try list. SO good!

I am submitting this recipe in the Cape Cod Select challenge – because I just love a good challenge, especially if it involves deliciousness.

cape_cod_select_craberries1

You can check out their fabulous company on Facebook, follow them on Twitter, Instagram, or Pinterest.

I like these cranberries so much – I found them to be flavorful but not overly tart, and so convenient to use. You can stash these in your freezer and use them long after fresh cranberries have disappeared from the produce department. Here is a link to find the store nearest you.

Cranberry Rice Pudding

Cranberry Coconut Rice Puddings With Cranberry Coulis

16 ounces Cape Cod Select Premium Frozen Cranberries

2 cups water

1/2 cup sugar

3 tablespoons lemon juice

1 tablespoon lemon zest

3 large eggs

1/4 cup sugar

1 tablespoon vanilla extract

1/4 teaspoon coarse salt

3/4 cup sweetened shredded coconut

1 can (14 ounces) unsweetened coconut milk

1/2 cup cooked medium- or short-grain rice

1/2 cup unsweetened large coconut flakes, toasted, for garnish

  1. Place the frozen cranberries and water, sugar and lemon juice and zest in a medium saucepan and bring to a boil. Reduce to a simmer and let simmer for about 10 minutes, stirring occasionally, until mixture thickens slightly. Strain though a strainer and separately reserve both the liquid and the thickened cranberry mixture. Let both mixtures cool to room temperature.
  2. Whisk together eggs, sugar, vanilla and salt in a large bowl. Stir in shredded coconut, coconut milk and rice.
  3. Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) is a roasting pan and divide rice mixture evenly among ramekins. Place ramekins in a large roasting pan. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, and then stir each pudding to distribute rice evenly. Spoon a little of the solid cranberry mixture on top of each ramekin and swirl in a circle pattern.
  4. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm, drizzled with a little of the reserved Cranberry Coulis.

Baked Cranberry Rice Puddings with Cranberry Coulis Drizzle
 
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An easy and festive way to serve rice pudding for your holiday table!
Author:
Recipe type: Dessert
Serves: 6 servings
Ingredients
  • 16 ounces Cape Cod Select Premium Frozen Cranberries
  • 2 cups water
  • ½ cup sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 3 large eggs
  • ¼ cup sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon coarse salt
  • ¾ cup sweetened shredded coconut
  • 1 can (14 ounces) unsweetened coconut milk
  • ½ cup cooked medium- or short-grain rice
  • ½ cup unsweetened large coconut flakes, toasted, for garnish
Instructions
  1. Place the frozen cranberries and water, sugar and lemon juice and zest in a medium saucepan and bring to a boil. Reduce to a simmer and let simmer for about 10 minutes, stirring occasionally, until mixture thickens slightly. Strain though a strainer and separately reserve both the liquid and the thickened cranberry mixture. Let both mixtures cool to room temperature.
  2. Whisk together eggs, sugar, vanilla and salt in a large bowl. Stir in shredded coconut, coconut milk and rice.
  3. Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) is a roasting pan and divide rice mixture evenly among ramekins. Place ramekins in a large roasting pan. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, and then stir each pudding to distribute rice evenly. Spoon a little of the solid cranberry mixture on top of each ramekin and swirl in a circle pattern.
  4. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm, drizzled with a little of the reserved Cranberry Coulis.

Some other fabulous ideas for using these frozen cranberries:

Cranberry Christmas Cake, Barefeet in the Kitchen
Cranberry Pear tart, Some the Wiser
Cranberry Orange Rugelach, Barbara Bakes

Slow Cooker Pecan Pie

Slow Cooker Pecan Pie

Why take up precious oven real estate on Thanksgiving when you can turn your slow cooker into a pie baking machine!?

My husband’s favorite pie of all time is pecan. It is a religious experience for him every single Thanksgiving. So. I try not to mess it up. That’s why I was hesitant to try this recipe. I worried that the crust would be soggy and the filling gummy. But rest assured, food fans: this slow cooker pie is a marvel!

I love the taste and the texture of this pie – and the crust turns out crispy and flaky and buttery, which is the hard part of the art of pie.

Seriously, who made up that saying “easy as pie” anyway? Because whoever thought that up had clearly never made a pie. Or a pie crust.

For this recipe, I highly recommend a pie crust recipe that you can pat into the pan – try our No Fail No Roll Pie Crust. It is a little thicker and a little more crumbly than some pie crusts, but works great for this recipe.

You make this pecan pie just like you would any pecan pie – just line your slow cooker with parchment paper and then spray with oil. i use my large oval shaped slow cooker for this recipe – and the pie is a nice oval shape.

The pie comes out like a dream – it is a unique shape, but I like that.

Put this on your Pie Making list this month – and on your holiday table. I promise rave reviews!

SLOW COOKER PECAN PIE

4 large eggs, lightly beaten
1 1/4 cups light corn syrup
1 cup sugar
6 tablespoons butter, melted
2 teaspoons vanilla
2 cups pecans

In a medium mixing bowl, whisk together eggs, corn syrup, sugar, butter, salt, vanilla and pecans.

Line the base of a slow cooker with foil so that the pie will be easier to remove. Spray with cooking spray. Using the bottom of a glass, press your pie dough into the bottom of the slow cooker and up the sides about a 2 inches. Pour the pecan mixture into the crust and cook on high heat for 3 hours.

After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.

Slow Cooker Pecan Pie
 
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No need to waste precious oven space on Pie!
Author:
Recipe type: DESSERT
Ingredients
  • 4 large eggs, lightly beaten
  • 1¼ cups light corn syrup
  • 1 cup sugar
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla
  • 2 cups pecans
Instructions
  1. In a medium mixing bowl, whisk together eggs, corn syrup, sugar, butter, salt, vanilla and pecans.
  2. Line the base of a slow cooker with foil so that the pie will be easier to remove. Spray with cooking spray. Using the bottom of a glass, press your pie dough into the bottom of the slow cooker and up the sides about a ½ inch. Pour the pecan mixture into the crust and cook on high heat for 3 hours.
  3. After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.

 

Graveyard Chili with Cheddar Shortbread Tombstones

Graveyard Chili

It’s that time of year when spooky food is on the menu.

Chili is perfect for this time of year, and I decided to dress it up a little to make it Halloween friendly.

I have always wanted to make savory shortbread, and so I thought these cheddar shortbread crackers would do well. In the shape of tombstones, of course. With the inscription on the tombstone in ketchup. SO easy and festive. I used small loaf pans – the perfect graveyard shape – to serve the chili.

Choose your favorite chili recipe or use our famous Ultimate Veggie Chili. This is the best vegetarian chili I have ever eaten. Heck it is even the best chili of any kind I have ever eaten. I even prefer it to chili with meat. Guy Fieri of Food Network fame tasted this chili when Anne competed on the Food Network show “Ultimate Recipe Showdown.” He said, and I quote: “I didn’t even miss the meat.”

graveyard chili

CHEDDAR SHORTBREAD CRACKERS

2 3/4 cups all purpose flour
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
1 1/4 cups cold butter, cut into cubes
1 cup grated sharp cheddar cheese

Place all ingredients in food processor and process until dough resembles sand. With the food processor still on, drizzle in about 1 or 2 tablespoons of water, until dough comes together in a clump.

Wrap dough in plastic wrap and chill for at least two hours. Remove from refrigerator and let come to room temperature.

Preheat oven to 350 degrees.

Roll out dough to 1/4 inch thickness on a baking sheet that has been lined with a silicone mat or parchment paper. Cut out tombstone shapes that are about 2 inches wide and 3 inches tall. Remove excess dough between tombstone shapes.

Bake for 10 to 12 minutes, until lightly browned.

Graveyard Chili with Cheddar Shortbread Tombstones
 
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Author:
Recipe type: Dessert
Cuisine: Snacks
Serves: 24
Ingredients
  • 2¾ cups all purpose flour
  • ¼ cup cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1¼ cups cold butter, cut into cubes
  • 1 cup grated sharp cheddar cheese
Instructions
  1. Place all ingredients in food processor and process until dough resembles sand. With the food processor still on, drizzle in about 1 or 2 tablespoons of water, until dough comes together in a clump.
  2. Wrap dough in plastic wrap and chill for at least two hours. Remove from refrigerator and let come to room temperature.
  3. Preheat oven to 350 degrees.
  4. Roll out dough to ¼ inch thickness on a baking sheet that has been lined with a silicone mat or parchment paper. Cut out tombstone shapes that are about 2 inches wide and 3 inches tall. Remove excess dough between tombstone shapes.
  5. Bake for 10 to 12 minutes, until lightly browned.

Other Halloween chilis:

Pumpkin Jalapeno Chili, Created by Diane
Halloween Chili Pot Pie, Reluctant Entertainer
Turkey Pumpkin Chili, Just a Taste
Slow Cooker Pumpkin Chili, Taste and Tell

Genius Greek Yogurt Panna Cotta

Greek Yogurt Panna Cotta

This genius dessert is truly remarkable. There are only 3 ingredients and just five minutes of prep time – and you have a unique, creamy and healthy dessert. Did I mention that there is no added sugar? That’s right.

This is a healthier, shortcut take on panna cotta, which is a classic Italian dessert made with cream and sugar.

I like using the Fage brand of Greek yogurt here. It has a light, creamy and almost fluffy texture. Use your favorite, but I highly recommend Fage for a great texture. I used the 2 % Fage for this recipe.

You choose whatever kind of juice you like to use here – I used a Carrot Pineapple Ginger juice with no added sugar.  Then, you sprinkle to gelatin over the juice in a saucepan and bring to a boil for just 30 seconds or so – until the gelatin is dissolved.

Then, stir together with the yogurt and pour into ramekins or muffin tins and chill until set.

That’s it. Really.

Happy Fall, Y’all!

GENIUS GREEK YOGURT PANNA COTTA

1 cup favorite juice (I used carrot pineapple)
2 1/2 teaspoons gelatin (I packet of Knox brand gelatin)
2 cups plain Greek yogurt (I used Fage brand)

Place juice in a small sauce pan and sprinkle gelatin on top. Let soften for a few minutes. Bring to a simmer and whisk until dissolved.

Pour the juice mixture into the yogurt. Pour into ramekins or muffin tins that have been sprayed with a little oil. (THis will make 6 servings)

Chill at least 4 hours, until set.

Genius Greek Yogurt Panna Cotta
 
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Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 cup favorite juice (I used carrot pineapple)
  • 2½ teaspoons gelatin (I packet of Knox brand gelatin)
  • 2 cups plain Greek yogurt (I used Fage brand)
Instructions
  1. Place juice in a small sauce pan and sprinkle gelatin on top. Let soften for a few minutes. Bring to a simmer and whisk until dissolved.
  2. Pour the juice mixture into the yogurt. Pour into ramekins or muffin tins that have been sprayed with a little oil. (THis will make 6 servings)
  3. Chill at least 4 hours, until set.

 

Easy Fresh Peach Sherbet (Low Sugar) (No Churn)

Fresh Peach Sorbet

Low sugar. No churn. Three ingredients. Healthy and flavorful. Cool and creamy. What’s not to love?

This is the best sherbet I have ever eaten. It is just stunningly delicious. And the best news? you can make this healthy sherbet in just a few minutes of prep time.

I love, love LOVE fresh peaches in the summer. My favorite all time summer fruit – I love to eat them plain, standing over the sink and letting the juices drip down all the way to my elbows. Delicious! Ripe flavorful peaches just scream out “IT’S SUMMER!”

So I saw in Martha Stewart Living this month an idea for making fresh peach sherbet.In Martha’s recipe, there are only two ingredients – and a lot of sweetened condensed milk.

I wanted to try this with only a tiny bit of sweetened condensed milk – and adding some lemon zest for brightness. This is astonishingly good – with so little sugar and dairy – just a touch.

Easy Peach Sherbet

You are basically eating peaches, just frozen and then whirled in a food processor.

It takes just a few minutes of your active time – though you will have to freeze the peaches, so there is wait time.

The results are stunning. I made this a few days ago and The Hubs and I literally licked the bowl. And he is already asking me “When are you making that peach ice cream again?”

LOW-SUGAR NO-CHURN FRESH PEACH SHERBET

2 pounds peaches, about 6 large peaches total (weighed with peels and pits removed)
1/2 cup sweetened condensed milk (I used Eagle brand milk)
1 tablespoon lemon zest

Slice the peaches into slices and place on a baking sheet. Freeze until solid, at least one hour.

Place frozen peach slices into a food processor with the milk and zest. Whirl in food processor, stopping frequently to wipe down sides of food processor. Whirl until completely creamy – for about 3 minutes.

Serve as is for a soft serve feel, or place in freezer for up to 30 minutes to make sherbet a little more firm.

Easy Fresh Peach Sherbet (Low Sugar) (No Churn)
 
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No extra sugar? No churning? NO Problem - easy peach sherbet with just minutes of prep time.
Author:
Recipe type: Dessert
Ingredients
  • 2 pounds peaches, about 6 large peaches total (weighed with peels and pits removed)
  • ½ cup sweetened condensed milk (I used Eagle brand milk)
  • 1 tablespoon lemon zest
Instructions
  1. Slice the peaches into slices and place on a baking sheet. Freeze until solid, at least one hour.
  2. Place frozen peach slices into a food processor with the milk and zest. Whirl in food processor, stopping frequently to wipe down sides of food processor. Whirl until completely creamy - for about 3 minutes.
  3. Serve as is for a soft serve feel, or place in freezer for up to 30 minutes to make sherbet a little more firm.

Other bloggers do No Churn Frozen Desserts –

Nutella Ice Cream, Reluctant Entertainer
Two Ingredient No Churn Ice Cream, Inspired by Charm
Snickers Ice Cream, Life’s Ambrosia

No Churn Pineapple Sherbet

No churn, no cream – a perfect light sherbet!

No Churn Pineapple Gelato

Sherbet is a cousin to both sorbet and ice cream – and that makes it just perfect for me. It is light and flavorful like a sorbet but not as heavy as ice cream. Just a touch of creaminess.

I saw Claire Robinson make Pineapple Sherbet on her Food Network show 5 Ingredient Fix and new I had to make it. I love, love, love this easy recipe and will make it again and again this summer. I swapped out the lemon for lime – since I think it pairs well with pineapple – and the bright lime flavor is just perfect here.

I have made no churn gelato several times, and I assumed the cream is necessary with a high fat content, but this recipe has buttermilk. So. It must be some sort of scientific reaction that makes this creamy and not icy. I don’t know why it works, but it does.

Try this for your next summer soire – you won’t be disappointed!

No Churn Pineapple Sherbet

1/2 fresh ripe pineapple, peeled and cored, cut in chunks
3/4 cup sugar
Juice and zest of one lime
4 cups low fat buttermilk

In the food processor, whirl the pineapple, sugar, lime juice and lime zest until it is a very smooth puree.

Pour the pineapple mixture into a medium saucepan and simmer at medium heat, whisking constantly, until mixture reduces in half. Pour into a large bowl and let cool. Whisk in buttermilk. Pour into a 9 by 13 baking pan and freeze until solid.

Let sit at room temperature for about 10 minutes before scooping.

No Churn Pineapple Sherbet
 
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Author:
Recipe type: Dessert
Ingredients
  • ½ fresh ripe pineapple, peeled and cored, cut in chunks
  • ¾ cup sugar
  • Juice and zest of one lime
  • 4 cups low fat buttermilk
Instructions
  1. In the food processor, whirl the pineapple, sugar, lime juice and lime zest until it is a very smooth puree.
  2. Pour the pineapple mixture into a medium saucepan and simmer at medium heat, whisking constantly, until mixture reduces in half. Pour into a large bowl and let cool. Whisk in buttermilk. Pour into a 9 by 13 baking pan and freeze until solid.
  3. Let sit at room temperature for about 10 minutes before scooping.

Other bloggers do frozen pineapple concoctions:

I am intrigued by the pineapple sorbet at Fat Free Vegan Kitchen – made with only one ingredient: a can of pineapple chunks packed in juice. MUST try this one.
I have had the Dole Whips in Hawaii – and must try the version at Healthy Happy Life.
I’ll bet my grandkids would love the Frozen Pineapple Banana Cups at Real Mom Kitchen.

Roasted Rhubarb Strawberry Squares

Strawberry Rhubarb Squares

The classic spring flavor pairing – strawberry and rhubarb – in custard form.

So, I like this recipe because the roasting of the rhubarb takes its bitterness away and gives it a homey, roasted flavor. Just whip up this custard in your food processor and bake it on top of your favorite graham cracker or cookie crust, and – the ultimate spring dessert!

STRAWBERRY RHUBARB SQUARES

2 stalks of rhubarb, trimmed
8 ounces strawberries, cored
4 large eggs
1 1/4 cups sugar
1/3 cup cornstarch
1/2 cup lemon juice
1 tablespoon lemon zest
1/3 cup milk

Preheat the oven to 350 degrees.

Line a 9 by 13 pan with parchment paper. Chop the rhubarb into 1-inch chunks and roast in a single layer on a baking sheet for 12 to 15 minutes, or until fork tender.

Reduce the oven temperature to 325 degrees. Process the roasted rhubarb together with all remaining ingredients until a smooth puree and pass through a fine-mesh sieve.

Pour the custard over a baked shortbread base and bake for 45 to 50 minutes, until the filling has set.

Allow to cool to room temperature, then refrigerate for at least two hours. Serve with sliced strawberries and powdered sugar.

Roasted Rhubarb Strawberry Squares
 
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The ultimate spring flavor pair: rhubarb and strawberry!
Author:
Recipe type: Dessert
Serves: 6 to 8
Ingredients
  • 2 stalks of rhubarb, trimmed
  • 8 ounces strawberries, cored
  • 4 large eggs
  • 1¼ cups sugar
  • ⅓ cup cornstarch
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ⅓ cup milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a 9 by 13 pan with parchment paper. Chop the rhubarb into 1-inch chunks and roast in a single layer on a baking sheet for 12 to 15 minutes, or until fork tender.
  3. Reduce the oven temperature to 325 degrees. Process the roasted rhubarb together with all remaining ingredients until a smooth puree and pass through a fine-mesh sieve.
  4. Pour the custard over a baked shortbread base and bake for 45 to 50 minutes, until the filling has set.
  5. Allow to cool to room temperature, then refrigerate for at least two hours. Serve with sliced strawberries and powdered sugar.

Other food bloggers’ spins on rhubarb:

Rhubarb Apple Crisp, Cookin Canuck
Rhubarb Plum Crumble, Barbara Bakes
Strawberry Rhubarb Meringue Pie Bars, I Breathe I’m Hungry
Strawberry Rhubarb Crisp, Barbara Bakes
Rhubarb Cream Cheese Bars, A Farm Girl Dabbles

Heart Fruit Skewers and The Best Fruit Dip Ever

A Last Minute Valentine treat – Heart Fruit Skewers.Heart Fruit Skewers and Fruit Dip
Who can resist fruit cut in pretty heart shapes? Not me.

These skewers make a pretty and healthy-ish platter. And for Valentines’ Day, this dip that I made in the 80’s is a great splurge. And really, the best fruit dip ever. It is light. It is fluffy, sweet and a little tangy. Just perfect. Not healthy, but perfect tasting. I use orange juice concentrate because orange juice makes the dip too runny.

For your Valentine, this is a sweet treat that is a little something different.

Heart Fruit Skewers and Best Fruit Dip Ever

The Best Fruit Dip Ever

Makes 2 cups

8 ounces cream cheese, at room temperature
2 tablespoons orange juice concentrate
1 small jar marshmallow fluff

Whisk together the cream cheese and orange juice concentrate. Fold in the marshmallow fluff. Serve at room tempaerature or chilled.

Heart Fruit Skewers and The Best Fruit Dip Ever
 
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Author:
Recipe type: Dessert
Serves: 2 cups
Ingredients
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons orange juice concentrate
  • 1 small jar marshmallow fluff
  • .
Instructions
  1. Whisk together the cream cheese and orange juice concentrate. Fold in the marshmallow fluff. Serve at room temperature or chilled.

 

Making Holiday Candy? Try Our Maple Bacon Cranberry Brittle

Homemade Christmas Candy: Level Up with Bacon Brittle.
Bacon Brittle with Maple, Brown Sugar and Cranberries #ChristmasCandy #Bacon

Bacon Brittle with Maple, Brown Sugar and Cranberries

Homemade candy as a Christmas gift: one of the most delicious traditions ever. Fun in both the making AND the eating. I’ve liked making pralines in the past, and Donna’s Joy To The World Balls are always a hit, but a few years ago I leveled up to a whole new dimension: Bacon.

This was originally inspired 2010’s BlogHer Food, where I got to overdose on more bacon than I have probably eaten in the entirety of my life, thanks to Michael Ruhlman and The Bacon Experience (sounds like a prog-rock band, does it not?).  At the same unforgettable soiree, those of you who attended may also remember the incredible pistachio-cherry brittle among the desserts. Heaven! Right there and then, I decided a merger of the two had to happen. …

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Caramel Apple Cheesecake Parfaits – A Raw Dessert for Early Fall

If you’ve never tried a raw dessert, these Caramel Apple Cheesecakes are a perfect intro (especially on an autumn day). 

Raw Caramel Apple Cheesecakes #rawdessert #paleo #vegan

Layered Caramel Apple Cheesecakes – a perfect raw dessert for fall.

Raw food ‘cooking’ and I got off to an awkward, if memorable, start. I was already intrigued by the concept, and had sampled and loved quite a few raw dishes at some of my favorite vegan restaurants that featured raw cuisine (like Caravan of Dreams) when I was living in NYC (and was still a committed vegetarian).  Later, having relocated to Connecticut, when I saw that a local cooking school was offering a whole series on raw cuisine, I jumped at the chance immediately, securing my slot well in advance.

By the time the class rolled around, I was newly pregnant and in the throes of so-called morning sickness. For me, like so many other moms, this was really more like feeling intensely carsick 24 hours a day (if ONLY it were limited to morning). Very little food sounded appetizing at all, the least of which was vegetables – normally something I loved and thrived upon.  I still attended the class, never one to let money or learning opportunities go to waste, so although Lily was only about the size of a peppercorn at the time, she prevented me from tasting more than a few perfunctory nibbles of everything we created. Drat!

But first trimesters pass in the blink of an eye, and soon enough I was able to make the items I had missed out on at home, thanks to the booklet our instructor had given out. Though living exclusively or even primarily on raw foods doesn’t work for me, I appreciate many of the benefits: how nutrient-dense it is, how it’s naturally dairy-free (and much of it is quite paleo-compatible, actually, if you’re including it in balance).

It’s especially great for having the occasional dessert treat  – hence this creation. With the seasonal shift well underway, I was starting to crave some caramelly, cinnamon apple flavors. A bit of experimentation led to this! It takes a bit of prep and assembly, but the effort is totally worthwhile. Multiple household members reported back with enthusiastic reviews. (Then again, none of us are pregnant. Proceed with caution if you are.)…

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