Amanda Bowens Kitchen: Dessert

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Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Sunday, June 18, 2017

Sweet Potato and Pork Thanksgiving Stuffing (Paleo, Gluten-Free)

June 18, 2017 0



Call it stuffing. Call it dressing. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table.
Here is a version that’s perfect for any gluten-free or Paleo guests at your table!
This stuffing is full of rich ingredients, like sweet potatoes and ground pork, and it has plenty of big holiday flavor. And yes, it’s great with turkey!

Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free) Recipe

 
 
Prep time: 45 minutes
Cook time: 40 minutes
Yield: 8 to 10 servings
 
This dish can be prepped the day or two before. Cooking time will be a bit longer if you’re cooking the unbaked stuffing from the fridge, so start checking for doneness at 40 minutes.
This recipe also makes a great filling for stuffed winter squash!

Ingredients

Stuffing ingredients:
  • 2 large (8 to 10 ounce) sweet potatoes, peeled and cut into 1/2-inch cubes
  • 3 tablespoons olive oil, ghee, or duck fat (divided)
  • 2 pounds ground pork
  • 1 cup diced yellow onion (from 1/2 medium onion)
  • 1 cup diced carrots (from 1 large carrot or 2 small carrots)
  • 1 cup diced celery (from 2 to 3 celery stalks)
  • 1/2 cup port or sweet sherry
  • 2 large pears, peeled and diced
  • 1 cup dried cranberries or cherries (optional – leave this out if you’re avoiding sugars)
  • 1 cup chopped fresh herbs (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme).
  • 3 large eggs
Pecan crumble ingredients:
  • 1 1/2 cups unsalted pecans
  • 1/4 cup dried cranberries or cherries
  • 1 tablespoon olive oil, ghee, or duck fat (room temperature, if it was in the refrigerator)
  • 2 to 3 cloves garlic, peeled and roughly chopped
  • 1/4 cup fresh herbs (I used mostly parsley with just a couple rosemary needles and a few thyme leaves)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
 



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Apple Tart (Paleo, Gluten-Free)

June 18, 2017 0




The real star of this apple tart is, of course, the apples. Sliced thinly and layered into the tart crust, they make an absolutely stunning holiday dessert.
Those slices become golden and caramelized around the edges, while turning tender and juicy underneath. Every bite is subtly sweet and perfect.
I also make this with a crust that is paleo-friendly and gluten-free so that everyone at your table can enjoy a slice. Trust me, this crust is just as buttery and crisp as traditional pie crust.
Since the paleo diet consists of whole foods and avoids grains and refined sugar, you can imagine that a paleo tart crust can be a challenge.
This crust uses almond flour with arrowroot starch and some baking powder to lighten it up. Chia, flax, and egg act as binders to help the dough stick together and make it easier to roll.
You must use finely ground almond flour (blanched almond flour with no skins) or this recipe will not turn out right. I use Bob’s Red Mill Superfine Almond Flour. Also, you can substitute the arrowroot starch with tapioca starch, which can be easier to find, but it will change the texture a bit.
Slicing slicing and arranging of the apples take a bit of patience, but I enjoy the rhythm and meditative nature of making this apple tart.
I made this three times, once with Honeycrisp, once with Granny Smith, and once with the combination of the two. I think the combo version was best.
Serve this paleo apple tart warm or at room temperature. To take this dessert over the top, serve it with a scoop of ice cream or whipped cream. (By the way, coconut milk makes an excellent paleo-friendly whipped cream!)

Apple Tart (Paleo, Gluten-Free) Recipe

Prep time: 45 minutes
Cook time: 45 minutes
Chill time: 1 hour
Yield: 8 to 10
 
Maple sugar is a granulated sugar made from dehydrated maple syrup. You can find it on Amazon or in many Whole Foods Stores. Coconut sugar is becoming more widely available. It is a fine substitute, but it will make the tart a much darker shade of golden than the maple sugar.

 

Ingredients:

For the paleo pie crust:
  • 2 cups finely ground almond flour (I used Bob’s Red Mill Superfine Almond Flour)
  • 1 cup arrowroot starch
  • 2 tablespoons maple sugar (or 3 tablespoons coconut sugar)
  • 1 1/2 tablespoons ground chia seeds (I used white chia seeds)
  • 1/2 tablespoon ground flax (I used golden flax seeds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, ghee, lard, duck fat, refined coconut oil, or sustainable palm shortening
  • 1 large egg
  • 1 egg yolk
  • 3 to 6 tablespoons ice water
  • Extra arrowroot or tapioca starch for shaping and rolling
For the apple filling:
  • 6 medium baking apples (I like a mix of Granny Smiths and Honeycrisp)
  • 2 tablespoons unsalted butter, ghee, refined coconut oil, or palm shortening
  • 2 tablespoons maple sugar (or three tablespoons coconut sugar)
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract (optional)
  • Zest of one lemon
Special equipment:
  • Food processor
  • 9-inch tart pan




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Chocolate Pecan Tart

June 18, 2017 0



Add chocolate to a classic pecan pie and the familiar, gooey filling we all love changes dramatically.
Think of this new dessert as a cross between a dense, nutty brownie and soft chocolate fudge. It’s a chocolate tart worthy of any gathering or celebration.
Because the mixture is so dense and rich, I like to make it into a tart instead of a deep-dish pie. The ratio of chocolate-pecan filling to buttery crust is just perfect.
The best chocolate, of course, makes the best chocolate desserts. The tart needs only 3 ounces, so splurging on the good stuff isn’t too cost prohibitive. Look for good-quality bittersweet chocolate bars with 60% to 70% cocoa.
I like to use a little corn syrup in this recipe to help give the chocolate filling a perfectly smooth texture. When shopping, look for regular corn syrup that does not contain high-fructose corn syrup (which is a different product); this will be stated on the ingredients list.
To guarantee a bottom crust that’s flaky, bake it “blind,” without the filling, before baking it again with the chocolate mixture. I also like to toast the pecans to intensity their flavor before mixing them into the chocolate filling.
Neither of these steps adds much time, but they will give you professional results.
In the oven, you’ll see the filling puff up as it bakes, but don’t be alarmed. It will settle as it cools.
Sprinkle the edges with powdered sugar before serving, cut into slender wedges, and be prepared to fall hard for your new dessert.

Chocolate Pecan Tart Recipe

 
 
Prep time: 1 hour
Cook time: 45 minutes
Yield: 8 servings
 
You can use any all-butter pie crust for this recipe, but I recommend Elise's Perfect Pie Crust.

Ingredients

  • 1 prepared pastry crust (1/2 recipe of Perfect Pie Crust)
  • 2 cups (8 ounces) pecans
  • 8 tablespoons (1 stick) salted or unsalted butter (whichever you have handy), cut up into pieces
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 ounces good-quality bittersweet chocolate (60 to 70%), chopped into 1-inch pieces
  • 4 large eggs
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • Powdered sugar, for sprinkling
Special equipment:
  • 10-inch tart pan with removable bottom
  • Ceramic pie weights or dried beans, for blind baking the crust
  • Wide metal spatulas (handy for transferring the tart to the serving plate)


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Strawberry Cream Slab Pie

June 18, 2017 0




This Strawberry Cream Slab Pie is the PERFECT summertime dessert! The strawberries are beautifully topped on a cream pie and drizzled with chocolate. This is a great dessert for feeding a crowd and is ALWAYS a hit!

First off, Happy Father’s Day to all the Fathers and Father figures out there. I am so grateful for the dads and grandfathers in my life and for the man who is the father to my children and am so happy that we have a day to celebrate you all.
I love summertime and all the fresh and ripe fruit in season. Strawberries are always a favorite amongst the crowds and I knew that this slab pie would be an instant hit!
It is creamy and is topped with juicy strawberries and drizzled with chocolate. The ingredients pair so well together. There wasn’t a slice left by the end of our gathering.

If you are in need of a simple, beautiful and tasty dessert, look no further! This one is an instant hit will all who try it! Good luck stopping at just once slice!



Strawberry Cream Slab Pie


Recipe type: Dessert

Ingredients
  • 2 Pillsbury brand pie crust
  • 2 cups heavy whipping cream
  • 16 ounces cream cheese, softened
  • ⅔ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 20 to 30 strawberries, cut in halves
  • 2 Tablespoons shortening or oil
  • 1 cup milk chocolate chips


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Tuesday, May 2, 2017

HERSHEY’S KISSES Cream Cheese Pastry

May 02, 2017 0





This HERSHEY’S KISSES Cream Cheese Pastry consists of buttery flaky puff pastry, a delicious cream cheese filling, is topped with HERSHEY’S KISSES Chocolates and drizzled with a creamy glaze. This dessert whips up in no time at all and tastes incredible!


HERSHEY'S KISSES Cream Cheese Pastry


Recipe type: Dessert

Ingredients:
  • 1 box puff pastry (2 sheets), thawed to room temperature
Filling:
  • 1 (8 oz.) package cream cheese, softened
  • ⅓ cup sugar
  • ½ teaspoon vanilla extract
Topping
  • 16 HERSHEY'S KISSES Chocolates, unwrapped
Frosting
  • 1 cup powdered sugar
  • 3 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
See Full Recipe please visit : HERSHEY’S KISSES Cream Cheese Pastry

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