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Lemon Tart (Dairy Free)

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Lemon Tart

A sweet end to summer! Perfect for your Labor Day spread!

Ingredients:

1/2 cup lemon juice

1/2 cup turbinado sugar

1/2  Nature’s Charm Coconut Cream

3 eggs

2 egg yolks

1 store bought pie crust

powdered sugar, for dusting

Pam Baking Spray With Flour

 

Preheat oven to 400 degrees. Spray 9 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes.

In a large bowl, beat lemon juice & sugar until smooth in consistency. Add coconut cream slowly and then one egg at a time until well blended. Pour filling into tart shell.

Place tart pan on a foiled baking sheet. Bake for 30 minutes or until slightly browned. Refrigerate for 30 minutes to 1 hour. Serve with a dusting of powdered sugar.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Peach Galette

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Peach Galette

This is the perfect summer dessert! Try it today!

 

Ingredients:

1 yellow peach, ripened and sliced thin

4 tbsp turbinado sugar

1 store bought pie crust, thaw according to box directions

1 egg beaten + splash of water, for egg wash

 

Preheat oven to 400 degrees. Place pie crust on a lightly floured surface and set aside, to thaw. Line baking sheet with parchment paper. Slice peaches. Place room temperature pie crust onto baking sheet. Sprinkle 2 tbsp sugar onto center of pie crust. Arrange peach slices, overlapping, on center of pie crust. Leave a 2 inch border. Fold excess dough border over peaches, pleating as you fold. Use a pastry brush to lightly paint top of dough with egg wash. Sprinkle remaining sugar over peaches and dough. Bake for 30 minutes or until golden brown. Cool for 5 minutes and serve warm.

Don’t forget to add love, it makes all the difference!

Cinnamon Apple Galette

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Cinnamon Apple Galette

I just love galettes. They look so rustic and beautiful to me, yet are so simple to make. This galette is the perfect Fall dessert for you to enjoy or to give as a gift!

2 honey crisp apples, sliced thin

4 tbsp turbinado sugar

2 tsp ground cinnamon

1 pie crust (I used Pillsbury refrigerated pie crust)

 

Preheat oven to 400 degrees. Place pie crust on a lightly floured surface and set aside for 15 minutes. Line baking sheet with parchment paper. Meanwhile, slice apples. Place room temperature pie crust onto parchment paper. Sprinkle 1 tbsp of sugar onto center of pie crust. Arrange apples slices, overlapping, on center of pie crust and leave a 2 inch border. Fold excess dough border over apples, pleating as you fold. Sprinkle remaining sugar and cinnamon over apples and dough. Bake for 30 minutes or until golden brown. Cool for 5 minutes and serve warm.

Don’t forget to add love, it makes all the difference!

Cheese Danish (Lactose Free)

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Lactose Free Cheese Danish

I have been in love with the cheese danish ever since I was a child. Now that I’m lactose intolerant, it’s very difficult to pass them up in coffee shops. I am so thankful for the “Tofutti” brand! They make my cheesy dreams a reality!

Ingredients:

1 sheet puff pastry, thawed

8 oz Tofu Better Than Cream Cheese softened

1/2 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract

2 tbsp turbinado sugar

1 egg

1 tbsp water

flour

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

Lay thawed puff pastry onto a lightly floured cutting board. Cut into thirds, rotate cutting board and cut into thirds again to create 9 squares. Using a sharp knife, score a 1/2 inch border inside each square. Place each square onto baking sheet.

In a large bowl, combine cream cheese and sugar with an electric mixer until smooth. Add vanilla, mix thoroughly. Place a small dollop onto the center of each square within the score marks.

In a small bowl, combine egg and water. Beat together. Using a pastry brush, dip into egg mixture and brush all borders on each square.

Bake for 15-20 minutes or until pastry light brown.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Pumpkin Soufflé

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Pumpkin Soufflé

 

Doesn’t this look like a french beret?! I wonder if  hat makers of the past looked at slanted soufflés and made cute little hats to look just like them? Regardless, I love a soufflé and anything pumpkin flavored! Try this recipe for a fun, Fall treat!

Ingredients:

butter & sugar to line ramekin

6 eggs, divided whites and yolks at room temperature (Leave eggs out for 90 minutes to reach room temperature.)

3/4 tsp cream of tartar

1/2 cup sugar

1/2 cup canned pumpkin

1/2 tsp pumpkin pie spice

 

Preheat oven to 375 degrees. Coat 4 ramekins evenly with butter and sugar. Place in a 13 x 9 x 2 inch baking pan.

Beat egg whites and cream of tartar with electric mixer on high until foamy. Beating constantly, add sugar, 2 tbsp at a time. Beat until sugar is dissolved. Continue beating on high until whites are glossy and stand in stiff peaks. Set aside.

Beat egg yolks in a separate bowl on high until thick and lemon colored. Fold in pumpkin and spice. Gently fold yolk mixture (with a spatula) into whites until no white streaks remain. Pour into ramekins.

Pour hot water into baking pan, to within a 1/2 inch of the top of ramekins. Bake until soufflés are tall, puffy and browned, at least 20 minutes. Serve immediately.

 

I found this recipe online at: www.incredibleegg.org/recipes/recipe/pumpkin-souffles

Raspberry Galette

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Raspberry Galette

 

I recently saw “The Hundred-Foot Journey” and it was wonderful! It inspired me to attempt this raspberry galette. (As if I needed any push towards trying a new french recipe!) Do yourself a favor and watch the movie, then go home and make this delicious galette!

 

Ingredients:

1 1/2 cup fresh raspberries

4 tbsp sugar in the raw

1 store bought pie crust, thawed according to directions

1 egg beaten + splash of water, for egg wash

 

Preheat oven to 400 degrees. Place pie crust on a lightly floured surface and set aside, to thaw. Line baking sheet with parchment paper. Place room temperature pie crust onto baking sheet. Sprinkle 2 tbsp sugar onto center of pie crust. Arrange raspberries in a circle in center of pie crust, leaving a 2 inch border. Fold the excess dough border over raspberries, pleating as you fold. Use a pastry brush to lightly paint top of dough with egg wash. Sprinkle remaining sugar over folded crust. Bake for 30 minutes or until golden brown. Cool for 5-10 minutes and serve warm, possibly with a scoop of vanilla ice cream!

 

Don’t forget to add love, it makes all the difference!

Coconut Palmier

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Palmiers

Happy Valentine’s Day! I found this great idea on a blog called “Art of Dessert”! Such a cute gift for anyone you love!

 

Ingredients:

1 box frozen puff pastry, thawed 2 hours

granulated sugar

sweetened flaked coconut

 

The puff pastry will need 2 hours to thaw before use. Preheat oven to 425 degrees. Line baking sheet with parchment paper or a silpat baking mat.

Unfold one sheet puff pastry onto a clean surface. Sprinkle generously with sugar, then sprinkle with coconut. Roll both sides of puff pastry toward center until touching. Slightly press sides together. Sprinkle with sugar. Repeat with second puff pastry sheet. Using a sharp knife, slice into 1/4 inch pieces. Transfer to baking sheet and pinch together 1/2 inch of dough at the bottom to form a heart. Bake for 5 minutes or until slightly browned on top. Remove from oven and carefully flip pastry over. Bake for another 5 minutes. Cool before serving.

Don’t forget to add love, it makes all the difference!

 

artofdessert.blogspot.com

Pecan Pie Bars

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photo (32)

Simple, fast and perfect for the season!  I read the reviews before trying this recipe and one post included doubling the filling. Next time I make this, I will try regular pie crust to see if it tastes even better and double the filling. Thank you Pillsbury!

Ingredients:

1 can Pillsbury crescent dinner rolls

1 cup chopped pecans

1/2 cup sugar

1/2 cup light corn syrup

1 tbsp butter or butter substitute, melted (I used Benecol)

1/2 tsp vanilla

1 egg, beaten

 

Preheat oven to 350 degrees.  Spray your pan liberally so the crescent rolls do not stick to the pan. Unroll dough, place in a 13×9 inch pan. Press all dough together including perforations and press 1/2 inch up sides to form a crust. Bake 8 minutes. In a medium bowl, mix filling ingredients. Pour over partially baked crust. Bake about 20-30 minutes longer or until center is set. Cool for one hour. Cut into bars and store at room temperature.

Don’t forget to add love, it makes all the difference!

www.pillsbury.com/recipes/quick-crescent-pecan-pie-bars/82f4481e-66f0-4054-a636-22c0a708b8ca

Chocolate Pudding (Lactose Free)

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photo (29)

 

Now that I’m on a lactose free diet, I cannot buy readymade pudding. (Such a bummer when you just want/need some chocolate!) I decided to attempt some homemade chocolate pudding! I followed a recipe I found online.  It turned out well, however, it is definitely more of a dark chocolate taste. I am more of a milk chocolate type of girl, so I’ll have to try this recipe again and alter the ingredients. I also added the pudding to Keebler mini graham crusts and mixed together it was delicious!

Ingredients:

3 tbsp cornstarch

1/3 cup and 2 tbsp sugar

¼ cup cocoa powder

pinch of salt

2 cups plain unsweetened almond milk

1/3 cup dairy-free chocolate chips

½ tsp vanilla

6 Keebler mini graham crusts

pecans (optional)

 

In a small bowl, combine cornstarch with 2 tbsp cold water. Mix to dissolve and set aside.

In a small saucepan, combine the sugar, cocoa powder and salt. Over medium-low heat, gradually add the almond milk, about ¼ cup at a time, stirring constantly until smooth. Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and add the chocolate chips, stirring constantly to keep the chips from resting on the bottom of the pan and burning. Mix in the cornstarch mixture and vanilla until well incorporated, and return the pan to the stove over medium-low heat. Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools). Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming, and set on a wire cooling rack to cool for about 20 minutes. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

Don’t forget to add love, it makes all the difference!

http://dairyfreecooking.about.com/od/custardspuddings/r/chocpudding.htm

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Apple Turnovers

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photo (26)

Perfect recipe for Fall!

Ingredients:

1 box (2 sheets) frozen puff pastry, thawed 2 hours

3 granny smith apples, peeled and diced

1/3 cup sugar

1 tbsp butter or butter substitute, I prefer Benecol

2 tbsp brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

 

The puff pastry will need 2 hours to thaw before use. Preheat oven to 400 degrees.

To prepare the filling, add apples, butter, and sugars to a skillet over medium-high heat. Bring to a boil, stirring continuously for 4-5 minutes. Add cinnamon and nutmeg, combine and cook 1 minute. Remove from heat. Lay puff pastry sheet out on lightly floured surface. Cut each sheet into 4 squares. Spoon apple mixture into the center of each pastry square and fold pastry over into a triangle shape. Use a fork to press and seal edges together. Use a sharp knife to cut two small holes in the top center so steam can be released. Sprinkle with cinnamon and sugar. Place each pastry 1-2 inches apart. Bake for 25-30 minutes or until pastry slightly browned. Cool 20-30 minutes before serving.

Don’t forget to add love, it makes all the difference!