Category Archives: dessert

German Lebkuchen Recipe –

A classic.

A German honey Christmas cookie made with molasses.

Source: German Lebkuchen Recipe –

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Caramel Marshmallow Popcorn – Chef in Training

Who doesn’t love popcorn?!  I mean really!…  It is such a delicious and addicting snack food!  My family LOVES popcorn.  I am going to let you in on a little secret.  Popcorn is one of my husbands go to snacks.  He will pop some up and then alternate different seasonings we have in our home. […]

Source: Caramel Marshmallow Popcorn – Chef in Training

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Recipe: Slow-Cooker Peach and Blueberry Cobbler — The Summer Slow Cooker | The Kitchn

Beside being one of the iconic desserts of summer, a cobbler has quite a few qualities that keep it on the top of our summer must-cook lists. Cobblers can showcase whatever juicy fruit is currently in season; they have a beautiful, rustic appearance; and they’re much, much easier to make than pie. Perhaps the only drawback of a cobbler is having to turn on the oven — but not anymore! Your trusty slow cooker can produce a tasty fruit cobbler, leaving you and your kitchen as cool as a cucumber. This peach and blueberry version is flecked throughout with fragrant vanilla bean seeds.

Source: Recipe: Slow-Cooker Peach and Blueberry Cobbler — The Summer Slow Cooker | The Kitchn

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Recipe: Slow-Cooker Corn Pudding — The Summer Slow Cooker | The Kitchn

When summer corn comes into season, it’s hard to think of a time when simply eating it off the cob would cause you any fatigue. But if you’re looking for a new way to get your fill of corn this summer, it’s time to look to the slow cooker for help because it is one of the easiest ways to get this sweet and creamy corn pudding on your table without having to worry about turning on the stove.

Source: Recipe: Slow-Cooker Corn Pudding — The Summer Slow Cooker | The Kitchn

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Strawberry Rhubarb Pie Recipe |

I simply adore strawberry rhubarb pie.  I used this recipe, but used store bought pie crusts.  I modified the recipe to make it a little healther.  I used fully half the sugar (1/2 cup) and added 1 chopped mango.  I then split the recipe between two pie crusts, leaving each one un-topped, effectively reducing half the dough per pie.  Each pie is fairly small, not overfilled, encouraging each slice to be less without feeling like it.

The BEST homemade strawberry rhubarb pie recipe! Sweet fresh strawberries paired with tart rhubarb and a hint of orange zest.

Source: Strawberry Rhubarb Pie Recipe |

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Tartelettes Aux Fruit Panaches | Essential Pepin

Thin disks of dough are baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft.

Source: Tartelettes Aux Fruit Panaches | Essential Pepin

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lime yogurt cake with blackberry sauce | smitten kitchen

I try not to post many sweets on here..  as I am trying to avoid sugar.  However, once in a while I come across a recipe that seems too good to pass up.  And hey, making my own dessert once in a while surely has to be better than eating the processed candy and junk food, right?


Lime Yogurt Cake with Blackberry Sauce Adapted generously from Clotilde’s yogurt cake a handful of yogurt cake recipes This is another one of those recipes where I’ve changed, uh, just about everything. What it shares in common with the original is yogurt and the basic proportions. To this I’ve added lime zest and juice and…

Source: lime yogurt cake with blackberry sauce | smitten kitchen

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Isa Healthy-er Peanut Butter Carob Chip Protein VeggieCookies

I invented this tonight, my measurements are mostly approximate as I sorta just winged it together.  Per cookie roughly 7g of protein, 1/2 a serving of vegetables, a little fruit, and whole grains and fiber.  Plus the nutritional benefits of whatever nutritional/protein shake you use, Isalean has lots of great probiotics and stuff.  And, they are low-ish in sugar.



  • 1/4 cup carob or cacao chips
  • 1/4 cup dried cherries
  • 3 TBS chia seeds
  • 1/2 cup almond flour (if you don’t have it, grind up some almonds in a blender or food processor, or crush in a baggie with a rolling pin, doesn’t have to be super fine)
  • 1/2 cup whole wheat flour or quinoa flour
  • 1 cup all purpose unbleached flour
  • 2 scoops (or 1 packet or 4 TBS) IsaLean PRO vanilla or chocolate, or, the same amount of any protein powder of your choosing.  Add more if your dough is too wet at the end
  • 1 tsp vanilla
  • 1/2 cup peanut butter (I added a few extra tablespoons…)
  • 1/2 cup liquid coconut oil (or canola or other mild flavored oil, do not use olive oil!)
  • 1 egg
  • 2 tsp baking powder, or 1 tsp baking soda plus 1 TBS lemon juice
  • 1/2 tsp salt
  • 1/2 cup 100% pure maple syrup
  • 1/4 cup shredded carrots
  • 3 tbs Amazing Greens (or other green drink powder) chocolate flavor
  • a few tablespoons of warm water, add as needed at the end
  • OPTIONAL: Want more chocolate?  Try crushing up a couple IsaDelight Plus chocolates (or a half a bar of dark chocolate) and throwing it in the mix.



  1.  Preheat oven to 350
  2. Mix all ingredients together, mix dry first then add wets.
  3. Dough should appear crumbly and dry, but easily stick together into a ball when you squeeze it.  If its too dry, add a bit of water.
  4. Form balls of dough with your hands.  They should be a little smaller than a golf ball.
  5. Place balls about 2 inches apart on cookie sheet
  6. Bake for 13-16 minutes
  7. Let cool at least 5 minutes before removing from cookie sheet or eating


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