Dessert Recipes

Berry Delight

  • 2  C strawberries, cut in half only
  • 1 C raspberries
  • 2 C blueberries
  • 1 C tapioca pudding
  • 1/2 C maple syrup
  • 2 C oatmeal
  • 1 C flour
  • 6 T coconut oil
  • 4 t maple syrup

If using frozen berries, let the ice crystals dissipate.  Lightly oil two 13 x 9″ glass baking pans.  Mix first 4 ingredients, then add the maple syrup.  Spread in bottom of pans.  Mix remaining ingredients and sprinkle over berry mix.  Bake at 350 degrees for 30 minutes or until golden brown.

Print this Recipe Comments

Best Ever Chocolate Oatmeal No-Bake Bars

Best Ever Chocolate Oatmeal No-Bake Bars

We absolutely love these, and they are soooo quick and easy to make!

1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla

Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂

Adapted from Money Saving Mom

Print this Recipe Comments

Bev’s Peanut Butter Cookies

  • 1 1/2 C peanut butter
  • 1 1/2 C butter, room temperature
  • 1 1/2 C sucanat (or brown sugar)
  • 3/4 C molasses (or honey)
  • 1 1/2 t vanilla
  • 3 eggs
  • 4 1/2 C flour
  • 1 T baking soda
  • 1 1/2 t salt

Cream the peanut butter and butter.  Add the sucanat, molasses, and vanilla and mix till fluffy.  Add the eggs and mix.  Add the flour, soda, and salt and mix.  Shape into balls and flatten with a flour coated fork.  Bake at 350 degrees for 10-12 minutes.

(Another rare original recipe from me.  Be prepared, this makes a LOT!)

Print this Recipe Comments

Blueberry Buckle

  • 1/3 C butter, melted
  • 1/2 C honey sucanat (or sugar)
  • 1 egg
  • 2 C flour
  • 2 1/2 t baking powder
  • 1/4 t salt
  • 1/2 C milk
  • 2 C fresh or frozen blueberries
  • 1/4 C honey sucanat (or sugar)
  • 1/2 C flour
  • 1/2 t ground cinnamon
  • 2 T butter

Thoroughly cream butter and 1/2 C sucanat; add egg and beat till light and fluffy.  Mix 2 C flour, baking powder, and salt; add to creamed mixture alternately with milk.  Spread in greased 11 x 7″ pan.  Top with berries.  Mix 1/2 C sucanat, 1/2 C flour, and cinnamon; cut in butter till crumbly; sprinkle over berries.  Bake at 350 degrees for 45 minutes.  Cut in squares.  Serve warm.

From Better Homes and Gardens New Cook Book (1980), but we decreased the sugar and butter quite a bit!

Print this Recipe Comments

Carrot Cake Cookies

  • 2 C quick oats
  • 2 C flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/2 C butter, room temperature
  • 1/3 C brown sugar or molasses sucanat
  • 1 C sugar or honey sucanat
  • 1/2 C vanilla yogurt
  • 1 t vanilla extract
  • 1 1/2 C shredded carrots
  • 1 C chopped walnuts
  • 3/4 C coconut

Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; set aside.  Beat butter and sugars in large bowl with electric mixer until creamy, about 2 minutes.  Beat in eggs, yogurt, and vanilla.  Gradually beat in oat mixture just until blended.  Stir in carrots, walnuts, and coconut.  Chill dough in refrigerator for 30 minutes.  Scoop dough onto stones/baking sheets leaving 2 inches between cookies.  Bake at 350 degrees for 15 minutes or until edges are golden and centers set.  Transfer to wire rack to cool.

Adapted from grouprecipes.com

Print this Recipe Comments

Chewy Coconut Chocolate Cookies

IMG_2085

Cookie Dough:

  • 1/2 cup coconut oil (or 1 stick of butter)
  • 1/2 cup honey granules (or sugar)
  • 1/4 cup sucanat (or brown sugar)
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole-wheat flour (could try almond flour)
  • 1/4 cup ground flax seed
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup flaked unsweetened coconut

With a mixer, cream the coconut oil, honey granules, sucanat, egg, and vanilla. In a separate bowl, whisk together the flour, flax seed, baking soda, and salt. Gradually blend the flour mixture into the wet mixture until combined. Mix in the coconut. Drop cookie dough by heaping teaspoons onto baking sheets. Make sure to place the cookies about 2″ apart, since they will spread quite a bit while baking. Bake at 350 degrees for 10-11 minutes, or until just beginning to turn golden. Let the cookies stay on the tray for a few minutes before transferring to wire racks to cool.

Chocolate Drizzle: 

  • 1/4 cup semi-sweet mini chocolate chips (or chopped chocolate)
  • 1 Tbs coconut oil

Melt the chocolate chips and coconut oil in a saucepan on low heat, stirring until smooth. Arrange the cookies on a tray and drizzle the chocolate over the cookies. Place the tray in the freezer for a few minutes until the chocolate hardens. Once hardened, store the cookies in a container in the refrigerator so that the chocolate stays firm.

Chocolate Coating: (For a thicker topping)

  • 3/4 cup semisweet mini chocolate chips (or chopped chocolate)

Melt the chocolate over low heat, stirring until smooth. Place a small dollop of chocolate in the center of each cookie and spread into a circle in the middle of the cookie. Arrange cookies on a tray and place in the freezer for a few minutes until chocolate is hardened. Store in a container at room temperature.

Makes about 3 1/2 dozen cookies

From www.blogofjoy.com

Print this Recipe Comments

Chewy Coconut Cookies


Ingredients:
  • 1 ¼ c. flour (optional: substitute 1/4 C with ground flax)
  • ½ t. baking soda
  • ¼ t. salt
  • ½ c. butter
  • ½ c. sugar (or honey granules)
  • 1/4 c. brown sugar (sucanat)
  • 1 egg
  • 1 t. vanilla extract
  • 1 1/4 c. flaked coconut

Directions:

  1. Combine flour, baking soda, and salt in a bowl.
  2. In separate bowl, cream the butter and sugars. Beat in the egg and vanilla until light and fluffy.
  3. Gradually blend the flour mixture into the wet mixture, then stir in the coconut.
  4. Drop dough by teaspoonfuls onto a baking sheet.
  5. Bake at 350 for 10-12 minutes. Cool on wire racks.

Makes about 3 1/2 dozen cookies.

from allrecipes.com

Print this Recipe Comments

Chinese Almond Cookies

  • 3 C flour
  • 1 C sugar or honey granules
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 C butter
  • 1 slightly beaten egg
  • 1 t almond extract

Sift flour, sugar, soda, and salt together in bowl.  Cut in butter till mixture resembles cornmeal. Add egg and almond extract; mix well.  Shape dough into 1 inch balls and place 2 inches apart on ungreased baking stone. Bake at 325 degrees 15 to 18 minutes.  Cool on rack.  Makes 4 1/2 dozen cookies.

Print this Recipe Comments

Chocolate Cheesecake Pie

Ingredients:

1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup sucanat (or brown sugar)
1/4 cup cocoa powder
1 tsp vanilla extract
9″ whole wheat pie crust, cooked and cooled

Directions:

With a mixer, whip the cream until soft peaks form.  Mix in cream cheese, sucanat, cocoa powder, and vanilla extract until well combined and smooth. Pour into a prepared pie crust. Chill at least 2 hours before serving.

From Heavenly Homemakers

Print this Recipe Comments

Chocolate Chippers

Chocolate Chip Cookies
  • 1 C butter (or 1 stick of butter & 1/2 cup melted coconut oil)
  • 1/2 C sucanat with honey (or sugar)
  • 1/2 C sucanat with molasses (or brown sugar)
  • 2 eggs
  • 2 t vanilla
  • 2 1/2 C flour
  • 1 1/2 t salt
  • 1 t soda
  • 1 1/2 C semi-sweet chocolate chips

Cream butter, sucanats, eggs and vanilla.  Mix in flour, salt and soda well.  Add chocolate chips and walnuts.  Bake at 350 degrees for 11-12 minutes (or place in 9 x 13″ pan and bake for 15 minutes).

(adapted from Better Homes and Gardens New Cook Book)

Print this Recipe Comments (1)