.It's a gluten-free, sugar-free, lactose-free satisfying snack for those with sensitive tummies...dark chocolate avocado truffles.
Addictive dark chocolate avocado truffles are the way to go when eating gluten-free and sugar-free. I made these bad boys in a matter of minutes. So, easy to do. Wonderful texture. What I did was use 100% cocoa. No sugar.
Next time, I might try 85% cocoa. 100% cocoa is very bitter and needs a bit of sweetness that I couldn't achieve with the Swerve sugar alternative. As it stands, I'm not a diabetic, just trying to keep sugar low for better health. If I tried the 100% again, I would make a simple sugar with Swerve. I would melt the Swerve in a bit of lactose-free milk. If a little sugar is ok with your crew, go 85%.
Here’s the recipe:
6 oz. Dark chocolate
One ripe avocado
1/ tsp. Vanilla extract
Pinch of sea salt
2 T. Unsweetened cocoa
Tsp. Of orange zest (optional)
Using the double boiler method, melt the chocolate with vanilla, salt, and orange zest. Mash the avocado. Once the chocolate is melted, add the avocado. Stick in the freezer for approx. 20 minutes. Take out and make truffles. Roll in unsweetened cocoa. Stick back in the freezer for five minutes then place in the fridge. Keep in the refrigerator for a late-night snack.
Everyone's invited to taste summer. A blackberry cobbler that's gluten-free and sugar-free welcomes one and all to the table.
In my quest to prepare comfort food that's healthy, delicious, and tummy-friendly, I'm experimenting with gluten-free products, sugar-free alternatives, and lactose-free dairy items. As I read to educate myself on cooking/baking foods for better digestive health, I regress from time to time and daydream about desserts, thick juicy burgers on brioche buns, and the like. I've always been partial to cobblers, especially during the summer months as fresh fruits like blackberries are readily available.
Speaking of fresh fruit, I remember an abundance of blackberry bushes at my childhood home in Arkansas. Growing up in the 60s, it was very normal for kids to play outside all day without parental interference. After breakfast, kids in the neighborhood would meet on the fringes of backyards to ride bikes, play games, and be kids. I'm not sure whose property grew the blackberries but everybody was invited to his/her fair share. After playing all day in and around the berry bushes, I recall returning home with purple-stained feet and hands. Feet from stepping on the excess number of blackberries that fell to the ground and hands from shoving the sweet treat into my mouth (I'm sure I ate them off the ground too).
I remember my mom made a delicious blackberry cobbler. Her cobblers were always very sweet and we would add vanilla ice cream to cut the sweetness. I have no doubt she picked a few blackberries from the neighborhood bushes to make the scrumptious after-dinner delight. Whether you prefer blackberry, blueberry, peach, cherry, or even strawberry; the sweet, tart, buttery, warm, dessert was always a crowd-pleaser.
The question is... can cobblers be made for someone with special dietary needs? The answer is Yes! In my recipe, you'll notice a couple of secret ingredients too that provide additional sweetness and flavor. Enjoy!
Two cups of blackberries
One cup of raspberries
Cup of self-raising gluten-free flour (Bob's Red Mill 1 to 1 Baking Flour)
Cup of Swerve sugar substitute
3/4 cup lactose-free milk
Stick of melted unsalted butter
1/4 tsp. baking soda
1/4 tsp. cinnamon
Directions: Preheat the oven to 350 degrees. Add blackberries and raspberries to one bowl and sprinkle with baking soda and cinnamon. Set aside.
Melt butter in an 8 x 8 pan (use aluminum, glass, non-stick, whatever your preference). Set aside.
Combine sugar, flour, and milk. Mix.
Spread batter over the top of the butter. Don't mix. Add berries on top of the batter. Bake for 50 minutes until golden brown and bubbling. Serve with vanilla ice cream and a sprig of mint on top.
Margie Davis Fields putting the special touches on the 35 year young sugar cookie recipe.
Recipes that are passed down from generation to generation are truly special. Margie Davis Fields is a home cook that really embraces nostalgia, family, and simpler times. Don't be fooled, she has a very sophisticated palate and can create some of the most delicious bites.
Fields' love of cooking/baking came from her mom, Roxie Davis who was a 'true' home cook in every sense of the word. Ms. Roxie could whip together some of the most flavorful food in her little country kitchen with the red and white checkered floor and the antique black and white stove. The aroma and the savory bites could make a 'top chef' take notice. Much of Fields' skills and techniques came from holiday cooking with her mom in that little country kitchen. Some of her recipes are original recipes from Ms. Roxie, others are enhanced versions, and some are Fields' original recipes.
The torch passed from Ms. Roxie to Fields, and now to her granddaughter Gracie is incredibly special. It's the joy of cooking that any grandmother would love to share with their grandkids. I really appreciate Marge sharing this recipe with me and the readers of WKY Community Living.
Fields said, "Best sugar cookies ever! I promise".
Sugar Cookie dough
1 cup unsalted butter, softened
1 cup sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 tsp. baking powder
1/2 tsp. salt
3 cups All-purpose flour
Two kinds of frosting:
1/2 cup soft butter
3 - 3 1/2 cups powdered sugar
1 tsp. vanilla
2 - 4 Tbs. heavy cream
4 cups sifted powdered sugar
2 Tbs. meringue powder
1/4 almond abstract
5 Tbs. water
Directions for the Sugar Cookie:
Cream the unsalted butter and the sugar. Add the vanilla, almond abstract and egg. In a separate bowl, mix the baking powder, salt and flour. Next, add the flour mixture to the butter mixture (small amounts at a time). The dough will get stiff. Wet your hands a bit to divide dough into batches on floured surface. Roll out and cut cookies about 1/4 inch thick. Bake in preheated 350 oven for 6-8 mins until edges are barely golden. Cool before moving to decorate!
Directions for the Buttercream frosting:
To the soft butter, add the powdered sugar 1/2 cup at a time. After all the sugar is incorporated, add the vanilla and heavy cream. Consistency is important here. The idea is to be able to spread onto the sugar cookie (not too stiff but not too soft). You may need to adjust your portions, possibly less milk or more powdered sugar. Color can be added to the buttercream. After applying the frosting add sprinkles.
Directions for Royal Icing:
Mix together the powdered sugar, meringue powder, almond, and water. More water may be added if it needs thinning out. Use this frosting to outline the cookies, spread over the entire cookie, it's very flexible. Add your sprinkles and let sit to harden.
Chef Laura has prepared a simple and elegant dessert using puff pastry, custard, caramel sauce, and meringue. This particular recipe may be dressed up with berries, chocolate shavings, or any topping for additional flavors and aesthetics.
Finding new recipes to add to our bag of treats will please the family, ourselves, and beat the winter blues. For this particular dessert, a little goes a long way. Serve with coffee or a port.
1 or 2 packs of puff pastry Pepperidge Farm
(depends on the desired number of layers)
Box of vanilla pudding mix
Dulce de Leche (Nestle's)
Three egg whites (room temperature)
1/4 tsp. cream of tartar
1/4 cup granulated sugar
Begin by thawing the puff pastry. After a quick thaw, apply a rolling pin to the pastry to increase the size. Place the puff pastry on a baking sheet and bake each layer, you can also use a baking sheet with parchment paper. Make holes w a fork to the pastry so it doesn’t 'puff' too much. Cook each sheet at 400 F for 12-15 min. When ready let them cool on a rack.
Next, fill the layers with a vanilla custard that you can make or a box of vanilla pudding and alternate with Dulce de Leche (Nestle brand) .
For the topping there are several possibilities: Make a simple merengue (recipe to follow), decorate with confectioners sugar and lemon juice frosting or use a good whipped cream. Top with strawberries to finish. Cool in the fridge for 30 minutes and enjoy!
Preheat of to 425 degrees.
Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp. at a time, until sugar is dissolved and there are stiff peaks.
Pipe dollops of meringue onto the pie
Bake 4 - 5 minutes until the tips are lightly brown