Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Friday, August 24, 2018

This is the best seasonal dessert with summer fruit - and it's gluten free, vegan and paleo
Have you ever needed to have a dessert for your gluten free, grain free, dairy free, processed food free friend or vegan family member and had NO IDEA what to make? 

Or maybe you're the one with dietary restrictions and you are tired of not having dessert. 

Whether you or a friend is a vegan, paleo, or gluten free, you can still make a fun "cake" that everyone will enjoy. 

It has the added perk of being no-bake, which means no heating up your home during the summer!

It's just as pretty as a normal cake made with flour but with better-for-you ingredients. A watermelon cake truly without guilt!

This delightful gluten free dessert really takes advantage of the bounty of fresh fruit you can get during the summer.

The star of this show stopping dessert is watermelon, of course. The toppings let you get creative with blackberries, raspberries and blueberries.

The coconut frosting is sweet, creamy and to die for.

Seriously, everyone will love this fresh watermelon cake dessert recipe!

The red, white and blue colors make it perfect for patriotic holidays like the Fourth of July, Veterans Day or Memorial Day. It's sure to be a hit at any BBQ or potluck you bring it to this summer.

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Monday, June 18, 2018

How to make vegan ice cream or nice cream with frozen fruit.
If you haven't heard the buzz about nice cream, yet, you are in for a tasty treat! Way healthier than high fat, high sugar ice creams, nice cream recipes are the healthy ice cream treat you have dreamed about. Feel like eating ice cream for lunch? With nice cream, you can do that and have to guilt hangover afterward! This recipe is vegan, paleo, gluten free and 100% delicious!

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Saturday, May 26, 2018

how to make cherry limeade popsicles

Do you love cherry limeade? Do you ever wish you could turn your cherry limeade into a popsicle? Not just any popsicle, of course. Not a hard popsicle but the type of popsicle that is soft and easy to suck pieces off of.

Not only is this popsicle recipe the answer all your cherry limeade popsicle dreams, but it has a secret ingredient: zucchini! I know, I know. It sounds weird. But TRUST ME. This recipe won an award in a summer dessert cooking competition in 2014 when it was up against all kinds of things that didn't have weird vegetables in it. This recipe is GOOD.
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Thursday, April 19, 2018

How to make sugar free, gluten free, keto cloud bread - they taste like scones!
If you loved bread before you started keto or went gluten free, going without can be a hard adjustment to make. What do you eat with your tea? Dessert? As a snack? 

This delicious cinnamon cloud bread is the answer to your bready keto cravings. I like to eat them as-is with a cup of tea or bulletproof coffee. 

If you need a fat and protein boost, smear it with some almond butter and maybe even add a couple sliced strawberries. YUM! 

The inspiration for this recipe came from the "english muffins" recipe on page 158 of Vanessa Spina's book Keto Essentials: Your Complete Guide to the Ketogenic Diet (get it on Amazon or Barnes & Noble). 

Her book has all kinds of really creative keto recipes (all of which are also gluten free!). If you're looking for a great keto cookbook, I highly recommend it.

If you want a cloud bread that is more well suited for savory applications, leave out the xylitol, vanilla and cinnamon (but do whisk the egg yolks with the sour cream before adding them to the egg whites on step 5). I love topping mine with cream cheese, lox and capers for breakfast or an easy lunch.

Unlike other cloud bread recipes, this cloud bread is made with sour cream. I find sour cream is easier to mix smoothly (as opposed to cream cheese).

But you didn't come here to hear me ramble. You want to learn how to make this bread! Let's get down to it!
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Sunday, December 31, 2017

How to make homemade yogurt in the Instant Pot or crockpot / slow cooker
So you want to learn how to make yogurt. Wonderful! You have come to the right place. This article will teach you how to make yogurt at home in your Crockpot or in your Instant Pot (or any other brand of slow cooker or pressure cooker). Using this tutorial you can make both regular yogurt or Greek yogurt (technically "Greek style" yogurt - unless you happen to actually be Greek or live in Greece of course!)

How to make yogurt in the Instant Pot

If your Instant Pot does NOT have the "yogurt" button, follow my tutorial as written. If your Instant Pot DOES have the yogurt button, How to Make Yogurt in Your Instant Pot from Super Healthy Kids is fabulous and will give you even more precise steps with photos for making yogurt with that specific appliance. My feelings won't be hurt if you pop over there and follow along with her. It's nearly identical to how I will show you how to make yogurt below but utilizes a neat feature of the instant pot that will keep it warm for as many hours as you need - no towels required!

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Monday, November 20, 2017

gluten free oatmeal raisin protein cookies - best protein cookie recipe
If you have ever wondered how to make protein cookies, you have come to the right place! When PlantFusion got in touch with me to ask about partnering with them to show off their awesome plant-based proteins I was excited to try them in some non-traditional ways - like in a baked good! I've seen a lot of people online asking if you can use protein powder in baking and I'm happy to say the answer after some extensive testing is YES (for PlantFusion anyway - no promises about anyone else's protein).

I spent several days baking batch after batch of protein oatmeal cookies and getting feedback from my kids and husband and I think what I've come up with here is pretty awesome! They have a great  oatmeal cookie flavor and boast a whopping 11 grams of protein! These would make a great afternoon snack when you need something with sticking power. If you don't normally eat breakfast, these would be a great alternative to help fuel you without having to eat a whole plate of food.

Thank you to PlantFusion for sponsoring this post! Be sure to read all the way through and enter the giveaway at the bottom for the sample kit of your choice!
plantfusion coupon and protein giveaway

How to Make Protein Cookies


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Tuesday, May 23, 2017

This post is brought to you by Cost Plus World Market and contains affiliate links.
Cancer. It's an ugly word that has touched far too many in my life - and if the statistics hold true, probably in yours, too. This month, Cost Plus World Market and I are partnering together to share recipes specifically for cancer warriors. And because I wrote THE book on smoothie bowls, of course, I wanted to put together a nutrition-packed smoothie bowl recipe just for this occasion!

Smoothie bowls are perfect for getting lots of nutrient dense foods broken down in a blender to make them easier to digest - and because they are so pretty it's like a special little pretty treat just for you! I designed this recipe with cancer patients in mind but it's superfood packed and great for anyone - whether you are a cancer warrior or not!

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Wednesday, January 11, 2017

Have you been wondering what all the fuss is about chia pudding? In addition to it being a magical science experiment, chia pudding is pretty rad because it gives you a big boost of both fiber and calcium. When you eat it for breakfast, it's like starting your day with a fancy dessert - you can't go wrong with that can you?

Be sure to keep reading after the recipe because 20 of my blogging friends and I have teamed up to bring you even more great breakfast recipes at the bottom of this post!
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Wednesday, December 7, 2016

I have always had a soft spot in my heart for hot cocoa.  My mom used to make it for us on cold winter nights, and would always tell us how when she was a teenager, her dad (my grandpa), would get up with her before school and make her hot cocoa and cornbread on cold winter mornings.  I think the world would be a better place if more dads made hot cocoa for their kids on cold mornings, don't you?

This delicious hot cocoa is not the recipe my grandpa used, but it is rich and sweet, with a light peppermint flavor to make it a little extra special for the Holiday season. It will be perfect for Santa on Christmas Eve, a holiday party or a cold winter morning with your family.
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Friday, November 18, 2016

This post is brought to you by Cost Plus World Market.
panettone french toast recipe (pannetone recipes)

Have you seen those big red boxes of the Italian fruitcake, Panettone, at Christmas time and wondered what to do with it? I have a delightful recipe for Panettone French toast that is perfect for breakfast or brunch on Christmas morning!

One of my favorite Christmas recipes is Panettone French Toast. Panettone is a traditional Italian bread filled with raisins, candied orange peel and other fruits and it is delicious. This year, Cost Plus World Market asked me to partner with them to show off the recipe - so it's up over on the official World Market blog this week as we focus on Christmas traditions from around the world!

My wonderful Italian grandmother excelled at traditional recipes but wasn't afraid to experiment with new things either. This French toast is a fun twist on the traditional Italian Christmas bread - and something I think Grandma would approve of!
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Wednesday, September 28, 2016


Fall flavors are some of my favorite.  I love crisp apples, sweet butternut squash, the early winter greens and of course, pumpkin.  This fabulous pumpkin milkshake is vegan and refined sugar free due to the maple syrup.  It is delicious with just a hint of decadence.  Perfect for vegans and non-vegans alike!  We couldn't get enough of it in our house, and likely your family will love it, too!  

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Sunday, August 21, 2016



Do you love apple pie? I sure do. When our local farmers started bringing fresh apples to the farmer's market, my son asked if we could make an apple pie. It was 100 degrees outside, so uh, no. Sorry. BUT I did agree to see if I could make him an apple pie smoothie and I must say I am pretty proud of how this turned out!

Now you can enjoy apple pie all year round - even when it's hot outside - since this is your secret to no-bake apple pie!

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Tuesday, August 2, 2016



Sometimes a side dish for dinner is beyond me.  The thought of throwing together a batch of biscuits or a decent salad sounds lousy, so smoothies have become a regular at dinner (and at breakfast and lunch).  

I often freeze fresh some fruit a few days in advance, and just throw in a little bit every time with a piece or two of fresh fruit.  It adds a nice sweet element to a meal while still providing lots of nutrients.   

This delicious vegan smoothie is a recent favorite!  It feels fresh and summery!  It will be perfect for your last minute dinner prep or even an upcoming brunch!  

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Tuesday, June 28, 2016


I was very strawberry adverse when I was a kid.  I think it was the little, crunchy seeds.  My mom used to tell me it was okay, because she didn't like strawberries as a kid either, and now they are her favorite fruit.  

Fast forward 15 years and my mom was right: I love them.  I am not sure they are my favorite fruit, but they are up there. Especially when you combine them with an almond shortbread and ice cream.  These are delicious!  They look super fancy when you serve them to guests and (huge bonus) they are gluten free!

Choose the juiciest, best strawberries (see the guide for choosing great strawberries), and get your summertime dessert on!  

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Friday, May 20, 2016

 
I don't remember when I first heard about the pazookie, but clearly it has stuck with me, because it is just about one of my favorite desserts now. It is a cookie the size of a pizza (almost), very soft in the middle, served with several scoops of ice cream on top (basically the most divine dessert out there).  The ice cream on top starts to melt, because the cookie is straight out of the oven, and as it melts, it runs into the cracks and holes left by your spoon, making it a gooey, chocolatey, ice creamy mess that will make your tongue sing!   

I debated on how to add the peanut butter when I came up with this recipe.  I don't love peanut butter cookies, because the peanut butter generally makes the cookie crumbly and kind of dry, so instead, I made a delicious chocolate chip cookie, and put a peanut butter chocolate filling in between two layers of the cookie dough.  That way the cookie dough is not compromised, but you still get the peanut butter goodness.  

It is just about the most decadent, delicious dessert that you could possibly want.  Also, it is great for an intimate gather of friends or family, because it only serves a few (in this case, six).  I am not going to pretend that this is a super healthy dessert, but it is one of the most delicious desserts that you could possibly have!  Make it and you definitely won't regret it.  


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Saturday, August 23, 2014

This post is brought to you by Nature's Path.

One of my favorite things about blogging is introducing you you companies I love. So when I found out that Nature's Path and their Envirokidz line were running an awesome contest that will take winners to Costa Rica (!!!) I was excited to tell you guys about it. Because: Costa Rica! Plus their breakfast foods are pretty awesome.

If you are aren't already familiar with the EnviroKidz line, you definitely want to pick up a box the next time you are at the grocery store. Their cereals are all Organic, GMO free and gluten free. And they taste good. The boxes have interesting information that teaches kids about animals and protecting the environment.

What was that about Costa Rica? EnviroKidz is sending three lucky families on an EnviroTrip to Costa Rica to help save the sea turtles at SEE Turtles, a non-profit wildlife conservation travel operator in the beautiful OSA peninsula. The whole things sounds amazing. Read on at the bottom below my recipe to find out more!
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Sunday, August 10, 2014


The heat and I do not get along. I'm not sure how the people in Arizona do it. Portland has had an usual number of super hot days this summer and a steady stream of popsicles has definitely been part of my coping strategy. Not only do these popsicles include fruit but the Alo beverage is super hydrating and good for you, too.


Ingredients

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Friday, August 1, 2014


Do you have a ridiculous quantity of zucchini in your garden? I not only have too many zucchini but somehow I can't see them until they are HUGE! Here are some of my zucchini next to my 1 month old:

I clearly have a problem.

Luckily, even though large zucchini are really only good for making into bread, I have found pretty much the best zucchini bread recipe ever. I make it exactly the way the recipe calls for, except I add a bag of Trader Joe's Chocolate Chunks to the batter before baking. And my oh my is it good!


Ingredients

  • 3 cups shredded zucchini
  • 1 1/2 cups organic granulated sugar*
  • 2/3 cup melted coconut oil (I use butter if I'm out of coconut oil)
  • 2 tsp vanilla
  • 4 eggs
  • 2 1/2 cups all purpose flour*
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 bag (approx 10 ounces) semisweet chocolate chunks*
*Ingredients that I use when I make my bread that are different than the recipe as written


Directions

Get the directions for the best Chocolate Zucchini Bread ever over at Stacy Makes Cents: Chocolate Zucchini Bread




I made the bread pictured following the recipe on Stacy Makes Cents (with modifications listed). All photography in this post is my own and subject to international copyright law.

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Thursday, January 16, 2014

When my son was getting ready to turn three, he told me about three months in advance that he wanted a bee party. In researching bee parties, I saw several version of bee cake pops that looked adorable. Things like these cute bee pops from Bakerella:

They didn't look too hard so I gathered my supplies and invited my friend Niina over to help.


Supplies


How to Fail at Making Cake Pops

Step 1: Don't grease the cake pop pan properly
Our first mis-step happened early on. We prepared our mix and greased the pan with coconut oil but forgot to dust it with flour. This caused most of our first batch cake pops to stick to the pan and therefore rip in half when we separated the pieces to remove them. We got batch 2 just about perfect.


Step 2: Overheat the candy wafers
Once we successfully created round cake balls, we melted our yellow candy wafers. We let them get super thin and runny (can't have clumpy cake pops!). They were so runny, though, that the candy didn't stick to the cake pop and ran off into the pan instead. Of course because the candy was runny, it also didn't provide great "glue" for the white candy melts we'd cut in half to serve as wings:
(did I mention the creepy white eye balls?)

Step 3: Don't dip the sticks in melted candy first
Instead of dipping the end of the lollipop sticks in the candy before putting them in the cake balls, we just popped them in. This, of course, didn't give the cake balls an effective way to stick to the sticks and they were not stable (note the stick starting to protrude from the cake pop pictured above). We tried to compensate for this by inverting the cake pops onto a candy wafer to serve as a stable base. Hey! I'd seen it on Pinterest. Surely it would work:


Step 4: Insist on doing it yourself (after all, you saw it on Pinterest!)
Luckily, this is the one thing I did NOT do. I had given up hope of having bee pops and had walked out of the kitchen with a tray of zom-bees to take photos for my friend, Heather, who runs Craft Fail. While I was gone, Niina figured out some magical way to get the candy to stick to the cake balls and for the bees to not look like they were dying so we DID have some half decent looking bee pops for the party afterall.

But like I said....I have no idea how she pulled it off. Something about letting the candy cool a bit first before dipping and sticking the wings. We also skipped the creepy white eyes and added details with a black frosting bag.

If you really want to make your own cake pops, check out this tutorial over on Master Cake Baker, Ashlee's site: I'm Topsy Turvy. (technically the tute is for angry birds cake pops but you'll at least get the basics)

Because this is really the best I have to offer:


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Monday, January 13, 2014

We participate in a small church full of wonderful, creative people. There seem to be three primary creative outlets people are involved in: Music, Painting and Food. Every other month or so, we have a food challenge and people can come show off their best recipes from the designated category.

Last month, we had a cookie challenge and these cookies won the "most unique" award - mostly because they couldn't believe that chow mein noodles were a primary ingredient. But they are SO good. A little sweet, a little salty, a little crunchy, a little chewy. These cookies have it all. PLUS they are no-bake so you can make them all year without worrying about heating up the kitchen - even during the summer.

Ingredients
  • 1 bag semi sweet chocolate chips
  • 1 small bag crunchy chow mein noodles
  • 1 16 ounce jar of dry roasted peanuts
  • 1 bag baby marshmallows
As always, be sure to look for products labeled GMO free when shopping for ingredients.

Directions
  1. Pour the chocolate chips into a glass bowl. Microwave in 30 second intervals, stirring in between until the chocolate is smooth and creamy. Be sure not to overheat chocolate or it will lock up and you will end up craft failing in a big way.
  2. Add 1 cup of peanuts and 2 cups of chow mein noodles to the chocolate. Stir well to coat.
  3. Add 2 cups of marshmallows and toss to coat. Be careful not to over-stir or the marshmallows will begin to melt.
  4. Drop spoonfuls onto parchment paper and set aside until hardened



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Friday, October 11, 2013

The post is brought to you by World Market.
My family is Italian so of course when I was given a chance to talk about Italian food and craft a recipe for World Market as part of their Gourmet Getaway promotion, I chose my mom's favorite dessert: Tiramisu.

I know a lot of people get intimidated by this fancy looking dessert but the truth is that it's not hard to make! The big thing you need to keep in mind is that the quality of your finished tiramisu will be related directly to the quality of the ingredients you start with. Which is why I was really happy to see that most of the high quality dry ingredients I used to make this tiramisu are available at World Market. I was impressed with the quality and the tiramisu turned out great as a result.

While I think my mom would still love this dessert, I did put my own twist on it by using World Market's vanilla bean coffee. I also used amaretto instead of the traditional dark rum and I like the smoother flavor that it gave the dish.


Ingredients

*Available at World Market 



Yield: 

6 individual trifle bowls (which, of course, I got at World Market). 
Double the recipe to make a large trifle bowl to serve a crowd.



Directions

1) Whisk the egg yolks and  the sugar together with an electric mixer at high speed for about 5 minutes. Don't short yourself the 5 minutes. Set a timer if needed. The mixture will be very thick and light yellow.

2) Lower the speed to medium and add 2 Tbsp of your chosen alcohol, 2 Tbsp coffee and the marscapone. Continue mixing until smooth and well incorporated, about 1-2 minutes.

3) Combine the remaining alcohol and coffee in a small shallow bowl. One at a time, dip the ladyfingers in the coffee for 1 full second before removing and placing as the first layer in the bottom of your trifle bowl. For individual sized trifle bowls, cut the ladyfingers before dipping in espresso in order to fit the bottom of your bowl.

4) Spoon a layer of marscapone mousse on top of the ladyfingers. Add another layer of coffee-dipped ladyfingers and then a final layer of mousse. Cover the trifle bowls and place in the fridge to set for at least two hours. 

5) While the tiramisu is setting, make chocolate curls by partially unwrapping the Divine chocolate bar. Wrap a kitchen towel around the lower half of the bar to protect it from the heat of your hand. Hold the towel wrapped end in one hand and drag a cheese blade over the top of the chocolate bar to peel off curled chocolate shavings (I picked mine up for less than $3 at World Market!). The shavings will be delicate so do not handle them with your hands. Instead, use a spoon to collect them and set them aside until it is time to serve.

6) Immediately before serving, sprinkle a generous helping of chocolate shavings on top of the tiramisu and enjoy!


But wait. There's more!

World Market has recently partnered with (the also Italian), Joey Fatone and his hit show, My Family Recipe Rocks. My Family Recipe Rocks features amazing hometown cooks across America. Joey Fatone and his crew cook up old family recipes, new homegrown dishes and meet the people behind this great food in their own kitchens. To watch My Family Recipe Rocks, tune-in to the Live Well Network Sundays at 8:30p/7:30c. For local listings check livewellnetwork.comDear Joey: Please come to Portland next! I'm ready! 

In addition to cooking with great World Market recipes, Joey and World Market are giving away a dream culinary getaway to Italy. Say what?! Here's Joey to tell you about it:



Enter for a chance to win this foodie dream trip for 2 to Venice, Italy with Cost Plus World Market's Gourmet Getaway Sweepstakes! The Grand Prize winner receives airfare, accommodations, cooking classes, tastings, city tours, and a $1,000 World Market gift card. Seriously. Sign me up! Sweepstakes runs through 10/18, enter now.


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Disclosure: This post is sponsored by Cost Plus World Market and My Family Recipe Rocks. I was compensated for my time spent creating this recipe and writing this post for you. Love of Italian food and Cost Plus World Market is my own. See my full sponsored post policy here.
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Carissa's Creativity Space (creativecarissa.com) became Creative Green Living in February 2013. As such the watermarks on older posts may reflect the previous site name.

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