Melon Salad with Honey Mint Dressing

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I don’t know about you, but I tend to make things extremely complicated. I think it is part of my over organized/perfectionist curse (we will refer to it as a curse only because it consumes my mind at times).  This curse can cause complications when creating recipes at times because before I post, I want it to be as perfect as possible. In fact, I will occasionally overuse ingredients to achieve this mission, and then have to scale back because things have spiraled out of easy mode. Or even tolerable mode. What starts out as a simple task turns into a Wizard of Oz fiasco. I mean, wasn’t Dorothy’s request simple? She just wanted to go home! It took lions and tigers and bears before she got there…oh my!

Fortunately for you, me and anyone else that may happen to stumble upon my humble blogging abode, this recipe is the epitome of un-complication. I know, that’s not a real word, but if you haven’t realized it yet, I speak in Tiffany-isms…let’s not complicate things ;) It literally takes 4 ingredients and 10 minutes before you are drooling over a delicious snack. I am really not sure in what category to classify this recipe. You could eat it as a dessert, midday snack, breakfast, a refreshing palate cleanser…

See, there I go again! Let’s all keep this simple and just eat it for the sake of wanting a tasty treat :)

Melon Salad with Honey Mint dressing

Rating: 51

Prep Time: 10 minutes

Serving Size: 8 Servings

Ingredients

  • 1 medium to large Honeydew melon
  • 2 tbsp honey
  • 1/4 cup water
  • 1/4 cup fresh mint leaves (or 3 sprigs mint) removed from stems

Instructions

  • 1) Chop honeydew into bite sized chunks. Place in a bowl and set aside.
  • 2) Using a blender or magic bullet, blend honey, water, mint and 1/3 cup honeydew until smooth. This will have a thin liquid consistency.
  • 3) Pour dressing over honeydew and toss to coat well.
  • 4) Eat! This dish makes a very nice presentation when garnished with a mint leaf.
http://www.tiffanystrimtreats.com/2013/06/12/melon-salad-with-honey-mint-dressing/

 

 

CONTINUE HERE FOR PICTURE TUTORIAL:

1) Chop honeydew into bite sized chunks. Place in a bowl and set aside.

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2) Using a blender or magic bullet, blend honey, water, mint and 1/3 cup honeydew until smooth. This will have a thin liquid consistency.

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3) Pour dressing over honeydew and toss to coat well.

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4) Eat!

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This dish makes a very nice presentation when garnished with a mint leaf :) You can also switch up honeydew for another melon or add a combo for a colorful version.

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Xoxo,

Tiffany

Marsala Truffle Cakes with Blackberry Agave Sauce

I have to say, I love me a good chunk of chocolate. Sometimes there is just nothing else that will satisfy a craving like a dark chocolate treat. Years ago, I was more a fan of milk chocolate, but as I refined my taste to eating fresh and whole foods, I began to see the beauty in dark chocolate. It has a rich deep flavor that is uncomparable to anything else. It is simply and truly divine! A gift from God to humans.

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These truffle cakes will definitely fill any chocolate void that you may encounter. Added bonus: there is no refined sugar. This recipe has all the flavor of a white cane sugar filled treat without the high glycemic side effects. By using a combo of different natural sugars, a unique yet heavenly flavor is achieved. Topped with a dangerously delicious Blackberry wine sauce and Oh Em Gee….

 

Marsala Truffle Cakes with Blackberry Agave Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 12 Truffle Cakes

Serving Size: 1 Truffle Cake

Ingredients

  • For the Sauce
  • 6oz fresh blackberries
  • 1 cup marsala wine
  • 3/4 cup agave nectar
  • 1/2tsp cinnamon
  • 1 tsp vanilla
  • For the Truffle Cakes
  • 1 bag chocolate chips
  • 3/4 cup coconut oil
  • 3/4 cup cacoa powder
  • 1tsp vanilla
  • 1 tsp espresso powder
  • 6 eggs
  • 1 cup coconut sugar
  • 1/4 cup marsala wine

Instructions

  • To Make Sauce
  • 1) Rinse 6 oz fresh blackberries.
  • 2) In a medium saucepan, bring 1 cup Marsala wine, 3/4 cup agave nectar, 1/2 tsp cinnamon, 1 tsp vanilla and blackberries to a boil.
  • 3) Reduce heat and simmer for 30 minutes, gently crushing blackberries every 10 minutes or so. Place in the refrigerator and let cool completely. Sauce will thicken in the fridge.
  • To Make Truffle Cakes
  • 1) Melt chocolate chip and coconut oil in a small saucepan over medium heat until smooth. Stir occasionally so the mixture doesn't burn at the bottom.
  • 2) Add 1 tsp vanilla, 1 tsp espresso powder, 3/4 cup cacoa powder and 1/4 cup marsala wine. Mix until combined.
  • 3) In a mixer, beat 6 eggs and 1 cup coconut sugar until it becomes thick and custard-like in appearance.
  • 4) Add chocolate mixture to egg mixture and blend together for 1 minute.
  • 5) Fill 12 cupcake molds 3/4 full. Place cupcake liners in for easy removal.
  • 6) Bake at 325 for 20-25 min or until just set. A good way to test this is with your finger. Gently press the top of one of the cakes with your finger. It should bounce back up. If the finger impression stays in, or the cake feels loose, it is not quite done yet. Do not overcook them, or you will end up with a dry hockey puck.
  • 7)Take truffle cake out of the wrapper and place on plate. Top with Chilled Blackberry Agave Sauce.
  • 8) If you are planning to eat the cakes after they have cooled or the next day, pop the in the microwave to warm and soften for about 20 seconds just before eating. They are much better warm. Enjoy!

For a detailed picture tutorial, visit http://www.tiffanystrimtreats.com/2013/04/12/marsala-truffle-cakes-with-blackberry-agave-sauce

http://www.tiffanystrimtreats.com/2013/04/12/marsala-truffle-cakes-with-blackberry-agave-sauce/

CONTINUE HERE FOR PICTURE TUTORIAL:

Rinse 6 oz fresh blackberries.

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In a medium saucepan, bring 1 cup Marsala wine, 3/4 cup agave nectar, 1/2 tsp cinnamon, 1 tsp vanilla and blackberries to a boil.
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Reduce heat and simmer for 30 minutes, gently crushing blackberries every 10 minutes or so. Place in the refrigerator and let cool completely. Sauce will thicken in the fridge.

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Get out your bag of Enjoy life Semi-Sweet Chocolate Mini Chips. These are processed, but contain a very small amount of ingredients which is always great if you have to use a processed product. They contain a more natural form of sugar and are also wheat, dairy, tree nut, peanut, egg, soy, fish and shellfish free. Fish and Shellfish? I didn’t know that was a problem with chocolate chips but good to know!

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Melt chocolate chip and coconut oil in a small saucepan over medium heat until smooth. Stir occasionally so the mixture doesn’t burn at the bottom.

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Add 1 tsp vanilla, 1 tsp espresso powder, 3/4 cup cacoa powder and 1/4 cup marsala wine. Mix until combined.

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In a mixer, beat 6 eggs and 1 cup coconut sugar until it becomes thick and custard-like in appearance.

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Add chocolate mixture to egg mixture and blend together for 1 minute.

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You should have a nice bowl of delicious chocolate batter. Try not to eat it all before it goes into the oven :)

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Fill 12 cupcake molds 3/4 full. Place cupcake liners in for easy removal.

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Bake at 325 for 20-25 min or until just set. A good way to test this is with your finger. Gently press the top of one of the cakes with your finger. It should bounce back up. If the finger impression stays in, or the cake feels loose, it is not quite done yet. Do not overcook them, or you will end up with a dry hockey puck.

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Take truffle cake out of the wrapper and place on plate. Top with Chilled Blackberry Agave Sauce.

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Mmmmmmmm! You want one really bad right now don’t you ;)

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If you are planning to eat the cakes after they have cooled or the next day, pop the in the microwave to warm and soften for about 20 seconds just before eating. They are much better warm.

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They are also great topped with Zabaglione Cream. Yum!

Enjoy!

Xoxo,

Tiffany

 

Zabaglione Cream

Sometimes you just stumble upon something so wonderful, you want to experience it every day.

That’s exactly how I felt the first time I met Zabaglione. We just fit together perfectly. It’s rich and creamy texture paired with my love for foods and Marsala wine. A match made in heaven.

Zabaglione cream is an Italian dessert made from eggs, sugar and Marsala wine. There are different variations: some people prefer whipped, some creamy. I personally prefer the latter. And I prefer it all day long. The unfortunate problem is that it is usually loaded with sugar :/

I had to create a new and improved (and healthier!) Zabaglione.

Done.

You can put this on anything really. I experimented with fresh fruit and my Marsala Truffle Cakes . Or you could just eat it with a spoon….

Zabaglione Cream

Rating: 51

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Zabaglione Cream

Ingredients

  • 8 egg yolks
  • 1 cup coconut sugar
  • 1/2 cup Marsala Wine
  • 1 tsp Bourbon Vanilla

Instructions

  • 1) Bring 4 cups water to boil over medium high heat in a medium sized saucepan. You can also use a double broiler for this recipe.
  • 2) While water is heating up, beat egg yolks and sugar with a hand mixer in a medium sized glass bowl that will sit in the top of the saucepan without falling in.
  • 3) Whip until the color lightens and the mixture becomes like a thick cream.
  • 4) When the water begins to boil, set bowl on top of pan.
  • 5) Add wine, and using a large spoon, gently stir mixture for 6 minutes, making sure to scrape the sides and bottom of the bowl. At 6 minutes, mixture will begin to thicken. Switch to a whisk and whip for another 6 minutes. You can use your hand mixer, but the final product will turn out very whipped and not so creamy.
  • 6) After 12 minutes of cooking, remove bowl from saucepan and aside. The mixture should be thick enough to coat a spoon.
  • 7) Add vanilla and mix well.
  • 8) Serve on fresh fruit, chocolate, desserts, or eat with a spoon. This is great warm or cold.

For a step-by-step picture tutorial, visit http://www.tiffanystrimtreats.com/2013/03/13/zabaglione-cream/

http://www.tiffanystrimtreats.com/2013/03/13/zabaglione-cream/

 

CONTINUE HERE FOR PICTURE TUTORIAL:

Bring 4 cups water to boil over medium high heat in a medium sized saucepan. You can also use a double broiler for this recipe.

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While water is heating up, beat egg yolks and sugar with a hand mixer in a medium sized glass bowl that will sit in the top of the saucepan without falling in. Whip until the color lightens and the mixture becomes like a thick cream.

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When the water begins to boil, set bowl on top of pan.


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Add wine and using a large spoon, gently stir mixture for 6 minutes, making sure to scrape the sides and bottom of the bowl.

 

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At 6 minutes, mixture will begin to thicken. Switch to a whisk and whip for another 6 minutes. You can use your hand mixer, but the final product will turn out very whipped and not so creamy.

 

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After 12 minutes of cooking, remove bowl from saucepan and aside.

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The mixture should be thick enough to coat a spoon.

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Add vanilla and mix well.

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Serve on fresh fruit, chocolate, desserts, or eat with a spoon. This is great warm or cold.

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Hazelnut Apple Pie Bites


I think I have just made the best raw vegan dessert ever.

I mean EVER.

I seriously am having a hard time not going into the kitchen and eating more before finishing this blog.

Yup…it’s that good.

I have been toying around with this recipe for a while, working on different variations. Baked vs not, more apple, more dates, more cinnamon, etc.

Finally, the perfect balance was born.

Normally I wouldn’t be so rigid when it comes to recipe altercations, but I SWEAR I wouldn’t change a thing. For me, it is a perfect blend of flavors and consistency.

It’s like a hug for your tastebuds :)

Waning: You may want to double or triple the recipe, because these will most likely be gone in the first day. Don’t say I didn’t warn you…

 

What you’ll need:

2 organic apples

10oz container dates (pitted)

1/3 + 1/2 cup hazelnut flour (you could substitute for almond flour in a pinch…I get mine at Publix)

1/3 cup golden raisins

2 tsp cinnamon

2 tsp bourbon vanilla (pure vanilla in the grocery store)

 

Kitchen Equipment:

Cutting board

Knife

Food processor with shredding blade and mixing blade

Baking sheet covered in foil

Tupperware container for storage

 

Directions:

Quarter 2 apples. Remove the core and seeds. It is not necessary to peel the apples.

Place the shredding blade in the food processor. Make sure the side that says “Shredding”  and the shredding blades are facing up. If not, you will have lots of little sliced apple pieces :/

Turn on the processor and place apple pieces in the shoot. Shred until all the apples looks like little shoestring potatoes.

Take off the shredding blade and put apples in a bowl. Place chopping blade into food processor.

Add dates, cinnamon, vanilla, raisins, 1/3 cup hazelnut flour and shredded apples.

Hang on to your food processor (seriously…hang onto it…those dates are tough to chop through in the beginning!) Blend continuously for about 20 seconds, stop to scrape down the bowl, and blend again for 30 seconds to 1 minute or until the mixture begins come together. Do not over process…you still want to see some small pieces of the fruit so they have a little chewy bite to them.

Place remaining hazelnut flour on a plate. With wet hands, roll mixture into 20 tablespoon sized balls.

Carefully roll pie mixture into hazelnut flour, completely coating the outside.

You should have a nicely coated Hazelnut Apple Pie bite when you are through :)

Place the pie bites on a foil lined cookie sheet and chill for at least 2 hours before placing into a tupperware container. If you are in a hurry, pop them in the freezer for about 20 min first.

I dare you not to eat the whole plate!

Xoxo,

Tiffany

Move over Pumpkin Pie. Make room for Pumpkin Flan with Maple Espresso Syrup!

Oh. Em. Gee.

I have discovered my new favorite dessert.

Always a lover of anything pumpkin, I was recently trying to create mini pumpkin pies for thanksgiving. The crusts weren’t my favorite, but the filling had real potential. I absolutely love any type of flan, so I decided to try to go that direction (then you don’t need a crust anyway).  So Pumpkin flan was born and let me tell you, I am glad it’s here!

This isn’t your typical dairy and  sugar filled confection. Every type of sugar used (very minimal) is low glycemic and less likely to sit around your waist after eating it.  It is a great source of egg protein and I can’t begin to tell you how great pumpkin is for you! Plus it is soooooo easy to make. I can see this being a weekly visitor in my kitchen through the holidays lol.

My husband looked at me and said, “Wow! This can’t be healthy.” Yup, that’s how good it is. This is truly a dessert you can eat proudly…guilt free!

In fact, I’m snacking on it for breakfast right now :)

 

What you’ll need:

For the Syrup

1/2 cup maple syrup

1 tsp bourbon vanilla (this is most of the natural vanilla’s at the grocery store…I got mine at walmart)

1 tsp espresso powder

Flan

4 eggs ( or egg replacer…follow box directions for 4 eggs)

1 13.5 oz can coconut milk ( or 1 + 3/4 cup milk of choice)

1 15 oz can pumpkin

2 tsp bourbon vanilla

2 tsp cinnamon

1/2 tsp allspice

1/2 cup coconut sugar ( I get mine at the health food store)

2 packets stevia

 

Kitchen Equipment

Saucepan

Disposable Foil cupcake pans ( enough to make at least 12 flans)

Blender or Ninja

Large roasting pan with deep sides

scissors

aluminum foil

 

Directions

Heat oven to 325°. Place all syrup ingredients (maple syrup, espresso powder, vanilla)  in saucepan and bring to a boil.

When mixture begins to boil, remove from heat. Make sure it doesn’t boil over as it gets foamy really quick!

Divide the syrup 12 equal parts among the cupcake pan(s). Set pan(s) aside.

Meanwhile, blend all remaining flan ingredients in a blender or Ninja for 2 minutes or until completely combined.

Take cupcake pan(s) and swirl syrup to coat the sides.

Slowly, pour the flan batter into the cupcake cups over the syrup that was placed in the bottom. Fill to the top of the cups. Place the cupcake pan (or pans… mine came with 6 cups each) into a large roasting pan.

Fill roasting pan with 2 inches of water, careful to not spill the water into the flan. You can also put thw water in first if it is easier, just allow room for the water to rise when you stick your cupcake pans in the roasting pan.

Bake for 50 minutes at 325°. When the flan is done, you should be ale to insert a toothpick and have it come out clean. Place flan in refrigerator to cool completely before eating.

When flan is completely cool, cut the foil pans so that  each flan is now separated from one another.

Loosen the edges of the flan from the pan with a knife.

Invert flan onto a plate, gently tapping the top of the foil pan to help it release. Don’t forget to let the syrup drizzle out on top!

Wrap up all other flans individually with foil so you can grab one out of the fridge anytime…

Like right now. I finished the one I was eating…I’m headed back for more:)

Xoxo,

Tiffany

 

No Bake Cookies

There are days when I am just not into baking. Not many, but I have my moments. Thank God for who ever discovered the first no-bake cookie! These delicious cookies are easy to make and are usually only a 2 or 3 step process to getting a yummy dessert without the multiple batches of cookie sheets in and out of the oven. The only problem I found with most no-bake cookie recipes is that they are loaded with refined sugar and peanut butter. So I did a little experimenting and came up with a new and improved chocolate gem! These will melt in your mouth and satisfy even the most insatiable sweet tooth:

What you’ll need:

1/2 cup honey

1/2 cup coconut oil

2 tbsp raw cacao powder (cocoa is fine if you don’t have cacao on hand…but cacao tastes better :) )

1 cup gluten free quick cooking oats (or rolled oats that have been pulsed in food processor for 15 seconds)

1 cup sugar free shredded coconut

2 heaping spoonfuls of almond butter (or any nut butter variety you like)

1 tsp vanilla

 

Kitchen equipment:

Medium saucepan

Baking sheet lined with parchment or wax paper

Sturdy wooden spoon

 

Directions:

Combine honey, coconut oil, and cacao powder in saucepan on medium heat.

Bring mixture to a boil, stirring constantly. Boil for 2 minutes.

Remove from heat and add almond butter and vanilla. Stir until melted and creamy.

Add oats and coconut and stir to combine. Drop by spoonfuls onto parchment lined cookie sheet. The mixture may run slightly around the cookies.

Refridgerate until completely cool. Enjoy with a nice glass of coconut milk and try not to devour the whole pan :)

Xoxo,

Tiffany

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