Archive | DESSERT

An Easy Persimmon Tart For The Holidays

 


 

Holiday baking is a tradition for my family, and this easy persimmon tart is a family favorite for the holidays. Ever since I was little, I can remember my grandmother always baking up delicious treats for us to munch on for Christmas. The yummy treats don’t stop on my side of the family. Also, my mother in law loves to bake for Christmas. She will spend days before baking all day, so there is a bounty of desserts to pick from. She is one of those ladies that will gift a whole plate of assorted desserts to her friends.

One of the items she loves baking with is persimmons. Ripe Fuyu persimmons are like ripe nectarines or pears, firm but yield to gentle pressure, and oh so good. This easy persimmon tart uses both the firm and ripe Fuyu persimmons. It is made out of December’s seasonal produce of pecans, persimmons, pomegranates, and holiday spices and this combination just screams Christmas. Furthermore, this tart is so easy to make, plus you can make it days before which is a win in my book. If you are a dessert gift giver for the holidays, I highly recommend gifting this tart, an alternative to the assorted cookie platter. 

And, it’s dairy free :)

Photos by Alyssa Onaka Photography

I N G R E D I E N T S
3 cups pecans

D I R E C T I O N S
Lightly grease a tart pan with coconut oil or line with parchment paper. Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into tart pan. And freeze crust for about 20 minutes to set.

Peel and pit persimmons, then puree in food processor with chopped pecans and cinnamon until smooth. Taste, add agave nectar if you like it sweeter. Pour over crust and smooth out. Finally, garnish with firm sliced persimmons and pomegranate seeds. Freeze to set. Cover and freeze if serving later. 

 

xx

Abby

 

 

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By on December 6, 2017 in CHRISTMAS, DESSERT, EATS

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Cactus Ice Cream Cones

It’s Friday Y’all! Its one more week till its officially summer in our house, and I’m pretty stoked about it! Our summer plans consist of a lot of swimming, camps, adventures in our new town, and lots and lots of eating ice cream! It will be H-O-T this summer where we are living, so frozen treats is the #1 priority. I’m constantly always on the hunt for new recipes for the blog and trying them out on my family and friends. Some are hits and some are misses. But definitely no complaints. Right now, the Guido taste testing kitchen is all about frozen treats on a daily basis. Of course, the kids don’t mind at all! I recently saw the cutest cactus ice cream cone idea on Pinterest, and just had to recreate it.

This is the cutest idea to go along with our cactus themed tablescape idea we shared with you last weekend. See it here.  I wanted to do an ice cream that wasn’t filled with a ton of ingredients and that I knew would be Dylan and Jett taste bud friendly. Just cause it has the word ice cream in it, doesn’t mean it will always be a winner for them. I have tried to pull a quick one on them and add some veggies in there… not as sneaky as I thought I was. Until, this recipe came along! What avocados? That’s just lime and coconut milk kids. Eat up!

Kid and Hubby approved!

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Coconut Lime Ice Cream

Ingredients

1 can (13.66 ounce) of coconut milk
2 avocados, peeled and pitted
1 cup maple syrup, Grade A, or to your taste
½ cup lime juice, freshly squeezed (5 limes)
1 Tablespoon lime zest
¼ cup water

Directions

Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.

Pour mixture into an ice cream maker and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out, and it stays on the spoon without sliding off right away (about 20 minutes). Serve immediately or freeze for a firmer texture.

For adult friendly veriosn: add 1-2 Tablespoons of vodka or tequila.

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Cactus Ice Cream Cone 

Ingreidents

Ice Cream Cones
Coconut Lime Ice Cream (or any type of green ice cream, I used a mint ice cream in the picture that I was testing out)
White Jimmie Sprinkles
Ice Cream Scoop
Candy Melts
Ice Cream Cone Holder (optional)

Directions

1st, you will need to assemble when you are ready to serve cause its ice cream after all. Or you can assemble and then put back into the freezer until you are ready to lick away. Simple place one scoop on your cone. Then take your white sprinkles and place all around the ice cream like the thorns on the cactus’. You could also make a candy flower by melting pink and orange candy melts and then allow them to harden.

xx

Abby

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By on June 2, 2017 in DESSERT, EATS, FOOD

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National Pi Day- Strawberry Rhubarb Pie

Did you know that today is National Pi Day? Pi Day is an annual celebration of the mathematical constant π (pi). Are you getting a headache just thinking about all those math problems you had to solve in school? Being math-challenged, there will be no discussions of complex math equations today. Instead, we will celebrate with eating our Pi! So much easier, and well its pie… so who doesn’t love that? My husband is a huge strawberry rhubarb lover, so I wanted to see if I could create a pie that would surpass the bakery one he loves so much. I have to say, its a winner! And it’s gluten-free, dairy-free, and uses all organic fruit. So it’s totally ok that I ate half the pie myself. Sorry, not sorry.

So Happy Pi Day friends! Spend it stuffing your face with pie!



Ingredients

1- 9-inch gluten free + dairy free pie crust (I get mine at whole foods)
4 cups organic rhubarb pieces
2 cups sliced organic strawberries
1 cup sugar
¼ cup corn starch
1 Tablespoon lemon juice or 1-2 drops of DoTerra Lemon Essential Oil
½ cup sorghum flour
3 Tablespoons brown sugar
2 Tablespoons non-dairy butter
 
** I use essential oils in my cooking, and I love to use DoTerra Lemon essential oil in this recipe. Start with one drop, and you can add another one if you would like more lemon flavor. Did you know that you can internally take lemon oil and it helps detoxify your body? Yup! I add 1-2 drops into my water every day. 
 
 

Directions

Preheat oven to 350 degrees. Wash the rhubarb and cut it into pieces that are ¼ – ½ inch thick, and wash + slice the strawberries. I like to use this vegetable + fruit washer with all my produce. Next, place prepared fruit in a large glass bowl because essential oils will eat away at plastic. Any other bowl will be fine with lemon juice. Add the sugar, cornstarch, and lemon juice or lemon essential oil. Finally, toss to coat. Let it sit about 15 minutes.
For the topping, combine the sorghum flour and brown sugar in a bowl and cut in the non-dairy butter. Put the strawberry rhubarb mixture into the prepared pie shell. Lastly, sprinkle the topping over it. Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool before cutting. 
 
No plate needed just a fork will do. 
 
xx
Abby
 

 

 

 

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By on March 14, 2017 in DESSERT, EATS

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