All posts tagged: dessert

When life give you lemons…make curd…and then make a pie

A fellow dancer brought two large boxes of citrus to one of our last rehearsals of 2016: meyer lemons and oranges. I’m not a huge citrus fan; my husband on the other hand will eat 2-3 oranges at a time, and since he was sick at the time, I loaded my bag with oranges. I also have a fascination with meyer lemons, and I like the idea of cooking with them, especially making lemon curd or lemoncello. I’ll see pictures on pinterest and think, ‘Ooh, I should try this,’ but once I buy them I chicken out on trying do anything fancy with them, telling myself I just don’t have the time. I figured since I had such a long winter break, I should get over myself and try to make something. So I grabbed a ton of meyer lemons thinking that lemon curd must require a large number of lemons, feeling encouraged by that thought as several other dancers assumed the same. A week later, and traveling to my parents’ house with the citrus, I …

Fun with Squash

Tis the season for all things squash and gourd-like, namely it’s pumpkin season, or rather, it’s pumpkin-spice flavored season. I typically rail against the flood of pumpkin flavored things this time of year because there’s literally zero pumpkin in the majority of the things marketed, and most of it is supremely over processed. However, I usually do go and buy a pumpkin, bake it, and make some type of pumpkin dessert. And by the way when I say dessert I’m NOT talking about pumpkin pie; I’m pretty strictly anti-pumpkin pie given how close it comes to tasting like sweet potato pie without quite making it. This year I doubled down on the squash family: I bought a sugar pumpkin and then I saw a strange looking squash on sale and decided to buy it–a buttercup squash. The past few years I’ve made flan with the pumpkin puree I baked, but this year I didn’t feel like putting in that much effort or eating so much dairy. So this year, upon scouring recipes for the buttercup squash, since I’ve …

4 x 1–New Recipes: Fig & Pecan Tart

On number 4 of ‘Project 5×5’ I’ve completed one of the five new recipes challenge; four to go. Yesterday I got my Hollygrove Market Box, which for you non-New Orleans residents is a $25 box of produce you can buy with a predetermined list of fruits and veggies that are obtained from nearby farms. There’s a weekday box and a weekend box, and in my weekend box, among other things, I got a pint of figs and a bag of pecans. Now I’m not a big fig person, even though they looked beautiful, but a friend of mine suggested I make a tart with the figs and pecans, so I did. I googled some recipes and found I liked this one the best, with a few modifications. Ironically, this recipe is originally from Dickie Brennan & Co. of New Orleans, which was written at the bottom of the recipe and I didn’t notice until just now. Local ingredients for a local recipe: INGREDIENTS Fig Compote: 1 pound fresh figs 1/2 cup sugar 2 tablespoons port or madeira (I used Apricot Brandy …

GF Chocolate Mug Cake

I often have cravings for sweet baked goods, and given that I’m not really adept at gluten free baking (I’d gotten pretty good at baking with regular flour), and most recipes call for 7 different flours that all cost mad money, I’ve resorted to looking up those little chocolate mug cakes to satisfy small cravings. I’ve looked up several different recipes for a gluten free version and tried 3 or 4, but none of them were really all that great. Today I just decided to wing and throw a bunch of stuff in a cup. It came out pretty good, probably the best balance of textures, a little dense. The only thing I would change is maybe a little less coconut flour, a little vanilla, and more chocolate. Recipe: 2 tbs coconut flour 1/4 tsp baking powder 1/2 tsp cocoa powder 1 egg 1/4 cup chocolate chips 1/4 cup water (or until its a decent consistency) 1 tsp oil I melted half the chocolate and mixed it with the egg. Mix all the dry ingredients …

Paleo Week 1

It’s been a difficult week only in the sense of it being Super Bowl/Mardi Gras and I’m always being invited to eat out. In New Orleans, sometimes it’s near impossible to find food that isn’t fried, breaded, come with bread, come with some other grain, or have some type of dairy. Sometimes it means I just end up eating a lot of meat. But I’ve had to be a bit flexible in the sense of cheating a bit here and there. Yup, it’s a slippery slope, but it hasn’t been too terrible. It’s more so been cheating with the grains than the dairy. Overall I’ve been pretty good, and I’ve been cooking more often. Baking and desserts have become the most interesting challenge without grains but I’ve found some interesting recipes: coconut macaroons and zucchini based brownies. Both came out amazingly! Also, I’ve started the Zcut power cardio videos. The workouts are short but intense. I have to track my weight and body measurements from week to week. I suppose I could be transparent and …