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Summer Sweet

23 Jun

No, that doesn’t say sweat.
It’s summer! Warm weather, sunshine, reduced responsibilities…this calls for a  treat!
It was difficult to choose which dessert I’d make from my long list (pinterest board) of desserts I’ve been wanting to try. Somehow I settled on popsicles; likely because my popsicle molds were brightly mocking me from my pantry, having sat unused for at least six months.
Out of the hundred or so popsicle recipes I’ve saved, I picked out the Berry Cheesecake from this compilation by weedumandreap because it seemed the most kid friendly out of all the deliciousness going on there.
This is a true indulgence, considering I bought real cultured cream cheese (Nancy’s) instead of going the non-dairy route. Frozen, organic blueberries from Costco saved me at least an arm, if not a leg, from the cost of 2.5 cups of berries. I went with just blueberries, because that’s what I like when it comes to cheesecake. I subbed raw honey for the maple syrup, only because I forgot to take my empty syrup bottle on my last trip to Marlene’s.


When I got to this point in the process, it was more difficult than anticipated to resist the urge to grab a spoon and have at it. I resolved to licking the (other) spatula for the time being.


Half of the recipe fit my popsicle molds, with perhaps 3 or so tablespoons leftover. Which led to…


Yep, shameless.

Enough to satisfy my sweet tooth long enough for them to actually freeze.
Now I’m debating whether or not to tell the kids about them…
What are you waiting for? Go get a sunburn tan and make some popsicles…because I probably won’t share.


Nobody Knows the Truffles I’ve Seen

8 Nov


I hope you read the title a la Princess Vespa trapped in a cell. If not, go here.

What qualifies a round ball of something as a truffle? The sweet kind, not the fungus kind.

Well, according to dear Mr. Wiki, “Their name derives from the usual shape they take as the word ‘truffle’ derives from the Latin word tuber, meaning “swelling” or “lump”, which later became tufer.”

So there you go, a lump. Sounds scrumptious, right? There are evidently different versions of what is considered a truffle, depending on where it comes from. French, American, Belgian, and Swiss are a few. Apparently, these ones we have here might qualify as a “vegan truffle.” The “Vegan truffle” can have any shape or flavor, but is adapted to modern-day diet by replacing dairy with nut milks and butters. (Source)

Confession- I am extremely picky about chocolate. I can not stand to bite into chocolate. Just the thought of it stuck to my teeth makes me curl my lip, even as I type. I like half melted chocolate, like in a warm cookie. Chocolate truffles are a chocolate covered teeth disaster waiting to happen. You can imagine my elation when I saw these sweet potato pie truffles. Little round balls of “dessert” that won’t cause me any dental discomfort? Oh me oh my.

I completely intended to make them exactly as written. I did. I love sweet potatoes! Then I remembered there was leftover roasted butternut squash in the fridge that I couldn’t let go to waste. I thought maybe I didn’t need quite so much maple syrup, and maybe I can substitute my homemade pumpkin pie spice instead; and maybe I didn’t need so much coconut flour- that stuff sucks up moisture better than a dry sponge. Wow that was a weak analogy. Sorry.

My daughter’s honest reaction to these truffles:

After first bite: “This isn’t dessert.”

After second bit: “Mmm!”

After first bite of second truffle: “These are so delicious Mom!”

These morsels of happiness came together rather quickly; even when I realized it was a bit too much dough to fit into my little Ninja and switched to manual stirring in a bowl. The cool thing about them? You can use any squash puree you want- pumpkin, butternut, whatever. And of course, sweet potato would also work.




  • 1 cup butternut squash puree
  • 1/4 cup pecans
  • 1/8 cup pure maple syrup
  • 1 tsp real vanilla
  • 1 1/2 tsp pumpkin spice
  • 5 TB coconut flour
  • 1/8 cup toasted coconut
  • 1/8 cup coconut sugar


  1. Add pecans to a food processor and process until it’s a meal.
  2. Add the squash and mix.
  3. Add vanilla and spices, mix.
  4. Add the coconut flour a tablespoon at a time, until you get the consistency you’d like. I used 5 TB, you might want more or less.
  5. Roll into balls, it shouldn’t be sticky.
  6. Roll the balls in either toasted coconut, coconut sugar, or both. 
  7. Set on some parchment paper and refrigerate for a half an hour.
  8. Store in the fridge.