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Showing posts from January, 2016

Raspberry Marshmallow Dessert

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This Raspberry Marshmallow Dessert is a bright, delicious dessert great for any holiday table.  Ingredients : Crust 1 cup oatmeal ( I used gluten-free oatmeal) ground in a food processor until fine ⅓ cup brown sugar (I used coconut sugar) 4 Tbsp melted butter ¼ cup unprocessed oatmeal Filling ½ cup agave nectar 2 cups heavy cream ¼ cup arrowroot powder pinch salt 2 tsp vanilla 1½ cups whole, fresh raspberries Glaze ⅓ cup cornstarch 2 cups fresh raspberries ½ cup sugar (I used coconut sugar) 1 cup water Instructions: -Preheat oven to 350 degrees. -Mix crust ingredients and press into the bottom of a 9x13 pan. -Bake for 10 minutes. -Cool completely. -Meanwhile, in a saucepan, combine heavy cream, arrowroot, agave and salt. -Stir and cook until it gets thick (not stiff, though) -Add vanilla and fold in raspberries. -Spread filling over the crust. -Place in refrigerator. -In another saucepan, combine glaze ingredients. -Cook over medium heat, stir

Sauteed Apples (on Apple Bread Pudding)

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I am totally in love with apples and bread pudding.  That’s why I made a caramel apple bread pudding for my first Improv Challenge.  This new version takes it to a new level because the bread itself had apples baked into it and then I topped it with cinnamon covered sauteed apples.  I had to eat a bowl of the apples by themselves while the rest of the gang devoured the pudding.  I didn’t feel deprived at all.  The apples were delicious! I am only giving you the sauteed apple recipe here, because I used the same basic recipe for this apple bread pudding as in the caramel apple bread pudding. Author: Frugal Antics of a Harried Homemaker Ingredients : 5 cooking apples, peeled, cored and thickly sliced ½ cup butter ⅓ cup agave nectar 2 tsp cinnamon ¼ tsp salt Instructions : Heat butter in a skillet until melted. Add the apples and cook until soft and slightly translucent. Add the agave, cinnamon and salt. Continue cooking a few minutes more so that t

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