Tag Archives: dessert

Blueberry Coffee Cake with Pecan Streusel Topping

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blueberry coffee cake titles

Our springtime tradition is to head out to Beck Brothers U-Pick farm with some homeschooling friends and pick buckets full of blueberries. This year we ended up with a little over 15 quarts, most of which are now in the deep freeze. I’ve kept out enough to snack on this week plus make some yummy blueberry treats like this coffee cake which was a big hit with my daughter and my husband. I was surprised because it isn’t very sweet and they both have quite a sweet tooth sometimes.

The cake was good warm from the oven and even better with a scoop of homemade vanilla ice cream on top. (Get our ice cream recipe e-book for free when you subscribe to our newsletter – use the link on the right side of this page.) I adapted the recipe from one on the Zenbelly Catering website. I’m impressed with the new Zenbelly cookbook.  Chef Simone’s recipes are well written and come with beautiful illustrations, but the best part is they taste so good while still being mostly Paleo. This means grain free and no refined sugars which makes me feel good. So I can have my cake and eat it, too. Plus waffles, biscuits, and pizza…

Blueberry Coffee Cake with Pecan Streusel Topping

topping:

1 1/2 cups pecans (raw or crispy)

1/2 cup blanched almond flour

4 Tablespoons melted butter

2 Tablespoons coconut sugar or sucanat

1 teaspoon cinnamon

1/4 teaspoon sea salt

cake:

1/2 cup blanched almond flour

1/4 cup arrowroot starch

2 Tablespoons coconut flour

1/3 cup coconut sugar OR sucanat

1 teaspoon cinnamon

1 teaspoon aluminum-free baking soda

1/2 teaspoon sea salt

2 Tablespoons cold butter

2 eggs

1/2 cup whole milk kefir or buttermilk

1 Tablespoon vanilla extract

1 1/2 cups fresh or frozen blueberries

additional butter or coconut oil for greasing the pan

Preheat the oven to 350 degrees and butter an 8″ square pan, or a 9″ round pan.

To make the topping chop the pecans in a food processor until they are crumb-sized. Add the almond flour, melted butter, coconut sugar, cinnamon and salt and pulse a few more times until everything is well mixed. Place the topping in a bowl and set aside.

To make the cake place the remaining 1/2 cup almond flour, arrowroot, coconut flour, coconut sugar, cinnamon, baking soda, and salt in the food processor and pulse several times to mix. Cut the 2 Tablespoons of cold butter into small pieces and add it to the food processor. Pulse several more times to cut the butter into the dry ingredients until the mixture is crumbly. Mix the eggs, kefir or buttermilk, and vanilla in a small bowl, then add to the food processor and pulse until well mixed.

Pour the batter into the prepared pan and then scatter the blueberries evenly over the top of the batter. Sprinkle the streusel topping evenly over the blueberries. Bake for 30-35 minutes or until a cake tester inserted into the center comes out clean.

5.0 from 1 reviews
Blueberry Coffee Cake with Pecan Streusel Topping
 
Author:
Recipe type: dessert
 
Grain-free cake filled with juicy blueberries and topped with crunchy pecans are featured in this not-too-sweet dessert that can also be breakfast.
Ingredients
  • topping:
  • 1½ cups pecans (raw or crispy)
  • ½ cup blanched almond flour
  • 4 Tablespoons melted butter
  • 2 Tablespoons coconut sugar or sucanat
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • cake:
  • ½ cup blanched almond flour
  • ¼ cup arrowroot starch
  • 2 Tablespoons coconut flour
  • ⅓ cup coconut sugar or sucanat
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 Tablespoons cold butter
  • 2 eggs
  • ½ cup whole milk kefir OR buttermilk
  • 1 Tablespoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • additional butter OR coconut oil for greasing pan
Instructions
  1. Preheat the oven to 350 degrees, and butter an 8" square OR a 9" round pan.
  2. To make the topping: Chop the pecans in a food processor until they are crumb-sized. Add the almond flour, melted butter, coconut sugar, cinnamon and salt and pulse a few more times until everything is well mixed.
  3. Place the topping in a bowl and set aside.
  4. To make the cake: place the remaining ½ cup almond flour, arrowroot, coconut flour, coconut sugar, cinnamon, baking soda, and salt in the food processor and pulse several times to mix.
  5. Cut the 2 Tablespoons of cold butter into small pieces and add it to the food processor.
  6. Pulse several more times to cut the butter into the dry ingredients until the mixture is crumbly.
  7. Mix the eggs, kefir or buttermilk, and vanilla in a small bowl, then add to the food processor and pulse until well mixed.
  8. Pour the batter into the prepared pan and then scatter the blueberries evenly over the top of the batter.
  9. Sprinkle the streusel topping evenly over the blueberries.
  10. Bake for 30-35 minutes or until a cake tester or toothpick inserted into the center comes out clean.

 

This coffee cake isn’t overly sweet, but it’s just right for a cup of tea and you won’t feel horribly guilty actually eating the leftovers for breakfast. Or try it with some homemade ice cream like we did. Tell us about it in the comments, or come share with us on Facebook.

I’m sharing this with Wellness Wednesday. Please stop by and read all the other blogs who have linked up with our blog hop this week!

Real Chocolate Fondue

chocolate fondue titlesGive your special people some seriously delicious love this Valentine’s Day. This chocolate fondue recipe is simple but sublime – a treat that definitely says “I Love You!”

Fair Trade Slavery-Free Chocolate

Say “I love you” to the farmers and harvesters by using the really good stuff.  Look for fair trade, non-gmo verified dark chocolate. 70% cacao or more means lots of antioxidant power. I’ve tried Endangered Species, Theo and Dagoba brands and like them, but there are plenty of others that are good – just look for the fair trade or slavery-free verification. I really don’t want my chocolate at the expense of someone else’s hardship.  Plus, over the last several years the mainstream chocolate companies have realized they can make more money by fractionizing their chocolate, taking out the cocoa butter to sell as a separate product, and replacing it with an artificial emulsifier called PGPR.  To those who know better cocoa butter is a natural, healthy, tropical fat, and taking it out of chocolate decreases the food value of that chocolate. So read your labels and don’t buy anything with artificial flavors or emulsifiers with capital letters for names.

fair trade chocolate

Try these dipping ideas

Get creative with what you dip into this fabulous fondue! I like to keep it on the healthy side as much as possible so I usually offer big, red, ripe strawberries which are in peak season right now where I live in Florida. Banana slices are good too, as are any tropical fruit like kiwi, pineapple and even orange. Apples or pear slices work too. You can also use homemade shortbread cookies, large walnut halves, little squares of homemade pound cake, or how about homemade marshmallows?!

Real Chocolate Fondue

Ingredients

12 ounces of fair trade dark chocolate (chips or a bar cut into small chunks)

3/4 cup heavy cream (preferably raw but definitely not ultra-pasteurized if possible)

2 teaspoons vanilla extract or almond extract OR you can make this more grown-up and use 1 to 2 Tablespoons of cherry brandy or orange liqueur. If you like coffee you could also use 2 teaspoons of espresso powder.

Dippers such as fresh fruit, homemade cookies or cake, marshmallows or nuts

Preparation

Place the chocolate and the cream in a heavy-bottom saucepan and melt over very low heat, stirring constantly until smooth. This doesn’t take long at all. You are not cooking this, simply melting the chocolate and combining it with the delicious cream. Remove from the heat and stir in the flavoring of choice. Transfer this chocolate mixture to a fondue pot or individual small ramekins and serve with your choice of dippers.

Real Chocolate Fondue
 
Author:
Recipe type: dessert
 
Share the love with this delicious chocolate dessert treat.
Ingredients
  • 12 ounces of fair trade chocolate (either chips or a bar cut into small chunks)
  • ¾ cup heavy cream (preferably raw, but not ultra-pasteurized if possible)
  • 2 teaspoons of vanilla extract or almond extract for a family-friendly version
  • OR 2 Tablespoons of cherry brandy or orange liqueur OR 2 teaspoons espresso powder
  • assorted dippers such as fresh fruit, homemade cookies or cake, marshmallows or nuts
Instructions
  1. Place the chocolate and cream in a heavy-bottom saucepan and melt over very low heat, stirring constantly until smooth.
  2. Watch constantly and do not let this come to a boil or you will scorch the chocolate!
  3. Remove from heat and stir in flavoring of choice.
  4. Transfer the chocolate mixture to a fondue pot or to individual ramekins, and serve with dippers.
  5. Makes about 2 cups.

 Share your favorite dipping ideas with us in the comment section! Be sure to Pin this for later using the Pinterest buttons at the top.

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting us with your purchases!

 

 

Pear and Pumpkin Crisp

Pear-Pumpkin-Crisp-Traditional-Cooking-School-GNOWFGLINS-horizontal-vertical

Autumn brings inspiration to so many of us. The crisp air, cooler temperatures, and colorful leaves have awakened the imaginations of writers and poets for centuries.

And then there are those of us who appreciate the four seasons like Trader Joe’s: “Winter, Spring, Summer, and… Pumpkin”.

I’ve always loved the Mother Goose rhyme, “Nose, nose, jolly red nose and who gave thee that jolly red nose? Cinnamon, ginger, nutmeg and cloves and that gave me my jolly red nose!”

I adore the spicy allure of the autumn season. A craving for the fall flavors of pear, pumpkin, and spices inspired this recipe. Cobblers, crisps, and pies have always been a favorite but I needed to find a gluten-free alternative. While at a local food summit, I tried an oatmeal topped cobbler that gave me the answer I needed for my dessert dilemma….. Read More Here

Bananas Foster Toby’s Corner Style

bananas foster title

Toby’s Corner was one of those “special occasion” places where you took someone you wanted to impress. It was a swanky restaurant in the historic district, the old Sun Center building, in downtown Gainesville, FL.  Since we were living on a beginning teacher’s salary and a graduate assistant stipend we didn’t eat there very often. But when we did we always ordered the Bananas Foster – it was their signature dessert prepared tableside with great panache. I waited for the perfect opportunity to get the recipe, all I had to do was pay attention when the waiter rolled the linen-covered cart up to the table to give us the show whose grand finale involved flaming the brandy for dramatic effect. Scribbled quickly on a scrap of paper from my purse I treasured that recipe and quickly transferred it to a notecard and stashed it in my recipe file. Now we could have that special dessert at home!

For those of you who’ve never had Bananas Foster it’s a warm caramel sauce with ripe bananas poured over vanilla ice cream for a hot-cold-creamy dessert sensation. I haven’t changed the recipe very much at all from the original, just tweaked the sweeteners so it doesn’t use quite so much refined sugar, so even if the restaurant isn’t there anymore you can still get a taste of what it was like when you make this dessert for you own special occasion. Much of the alcohol does burn off during preparation, but if you don’t want to use it then simply leave it out. The fresh orange and lemon still give it plenty of flavor. Serve this over homemade vanilla ice cream from our free ice cream e-book. To get your copy just click the link on the right hand side of this page, sign up for our newsletter, and we’ll send you the e-book with 10 delicious homemade ice cream recipes right away!

Bananas Foster Toby’s Corner Style

Have the ice cream portioned into four bowls and keep them chilled while you make the sauce. Melt together 3 Tablespoons each of butter, sucanat and real maple syrup in a wide, flat pan. Continue cooking and stirring until the mixture gets bubbly and thickens. Add the juice of 1/2 of an orange and 1/2 of a lemon plus 1/2 teaspoon of ground cinnamon. Stir and heat until bubbly again. Then add 3 Tablespoons each of Creme de Banana liqueur and brandy, flambe if desired, and then slip two bananas that have been peeled, sliced lengthwise and then again in crossways to form 8 total pieces into the warm caramel mixture. Coat the bananas with the sauce stirring to let them get warm, and then spoon the mixture over bowls of vanilla ice cream.

Bananas Foster
 
Author:
Recipe type: dessert
Serves: 4
 
warm citrus infused caramel and bananas over vanilla ice cream
Ingredients
  • 3 Tablespoons butter
  • 3 Tablespoons sucanat
  • 3 Tablespoons real maple syrup
  • ½ orange
  • ½ lemon
  • ½ teaspoon ground cinnamon
  • 3 Tablespoons Creme de Banana Liqueur
  • 3 Tablespoons brandy
  • 2 ripe bananas, peeled and slice lengthwise and again across
  • 4 bowls vanilla ice cream
Instructions
  1. In a wide but somewhat deep pan (or a flambe pan), melt together the butter, sucanat and maple syrup stirring until melted and bubbly.
  2. Squeeze in the juice of half an orange and half a lemon, plus ½ tsp cinnamon stirring well.
  3. Return to bubbling.
  4. Add the banana liqueur and brandy (if desired) and flambe.
  5. Add the sliced bananas stirring to coat the bananas in the sauce as they warm.
  6. Divide the sauce between the bowls of ice cream and serve immediately.

 

This blog is for informational purposes. Some links my be monetized.

 

Strawberry Fluff

Strawberry Season has arrived where I live in Central Florida.  Actually it arrived shortly before Christmas, just in time for winter-weary vacationers to be so overwhelmed by the sight of gorgeous, giant red berries at the turnpike plaza stops that they are willing to pay big bucks for those first fruits. Me? Well I usually wait until the season really gets going and there’s a glut of berries in need of prompt attention.  I love to make strawberry jam, strawberry shortcake, put strawberries in my smoothies, pair them with blue cheese on a green salad and still have extra for the kids to snack on.

That’s why I was excited to go berry picking with friends recently. We almost missed the opportunity, it has been so rainy lately, but thankfully the rain held off long enough for us to get two flats filled to the brim with big, juicy berries! Getting them direct from the farm saved us 50 cents/lb off the grocery store sale price – and you can’t get any fresher than just picked! I froze 5lbs., made 8 half-pints of jam, made shortcake for dessert that night and still had several pounds to eat fresh this week. So I tried a new recipe. Actually it’s an old recipe – it’s from a 1932 recipe booklet from the Birds Eye frozen foods company, but I changed it to get rid of the refined white sugar. Ok, so the original name for this recipe was “Berry Cream”, but as I was serving it to my family it ended up being called – Strawberry Fluff – and now the name has stuck.

strawberry field and Marie strawberries in the field

Strawberry Fluff
 
Author:
Recipe type: Dessert
 
A fluffy cross between strawberry mousse and strawberry ice cream.
Ingredients
  • 12 oz fresh strawberries, sliced
  • ¼ cup real maple syrup
  • opt. 1 tsp lemon juice
  • 1 cup organic, grassfed cream, preferably raw
  • pinch of sea salt
Instructions
  1. Put strawberries and syrup into a saucepan along with a Tablespoon of water.
  2. Cook the berries gently until they soften and release their juices.
  3. Use an emulsion blender, food processor, or regular blender to puree the berries.
  4. Taste the puree and add a little lemon juice or a little more maple syrup as desired until it tastes delicious to you.
  5. In a separate cold mixing bowl, whip the cream along with the pinch of salt until it will hold soft peaks.
  6. Whip in all but about a half cup of the strawberry puree until well blended.
  7. Place the strawberry and cream mixture into a covered container and freeze at least 3 or 4 hours stirring once every hour or so.
  8. Remove from the freezer and let it sit on the counter 10-15 minutes before serving.
  9. Spoon into dessert dishes and top with the remaining strawberry puree as a sauce.

 strawberry fluff 1