Sweets Recipes Archives | Page 3 of 5

Chef Kerstin Bellah’s Paleo Cacao Nib Cookies

August 23, 2015 by Kristin

The first time I met Kerstin, she was piping something, perfectly, in the St. Philip kitchen. She asked if I wanted to try what she was making and I responded that I couldn’t, that I wasn’t eating dairy or gluten. And with her head down, intently making the most uniform desserts you could possibly imagine, she said she didn’t either. I walked away {more than} a bit confused. Shortly after, my construction focus switched from St. Philip to Uchi Dallas. And that was that.

What feels like tens of years {but was actually only one year} later, we connected on Facebook after I photographed food for Juniper, a soon-to-be-open Austin restaurant where Kerstin is heading up pastry. And when I saw this picture of paleo cacao nib cookies on my newsfeed, the chain of thought went something like pretty cookies! -> paleo cookies? -> how can paleo cookies look so much like fancy pants bakery cookies? -> oh, they’re Kerstin’s cookies -> Kerstin is a pastry superhero -> I want to make fancy pants superhero paleo cookies -> I wonder if she’ll share the recipe?.

I “liked” the photo and sent an inquiring message, not knowing how receptive she’d be to sharing. And before another thought entered my busy bee brain, she replied that sharing the recipe would be awesome and she’d send the recipe over as soon as she got home.

To say I’ve been looking forward to baking these cookies all week is the most giant of understatements. After sixty-ish weekly Dallas trips and the recent flood of weekend getaways, my body is in major need of the good for you stuff. And as I get back on the gluten-free, dairy-free train, I’m so thankful to know that these delish cookies will have my back, keeping me company when temptation is near.

Thank you, Kerstin, for allowing me to share this recipe with the FoodFash world!

P.S. I used carob chips instead of cacao nibs because.. accident.

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Strawberry, Raspberry & Fig Skillet Crumble

August 9, 2015 by Kristin

One of the major downsides of traditional cast iron pans {other than, but related to, how difficult they are to clean} is how you have to commit to savory cooking. I’m never able to get them clean enough after searing steaks, cooking bacon, or grilling veggies to use them for sweets. For this reason alone, I’ve never experimented with skillet desserts.

When I received the enameled cast iron pan pictured below, I immediately thought of how perfectly over-medium eggs would cook in this non-stick, high-heat resistant pan. And after I scooped out my eggs {and a few turkey sausage links}, the pan cleaned up so easily that a skillet dessert seemed like the next logical use.

A skillet dessert with strawberries, raspberries, and figs topped with a brown sugar and almond crumble came to mind. And even though I couldn’t wait the 30 or so minutes to let it cool before digging in and taking pictures, it turned out better than I could have ever imaged. Topped with vanilla bean ice cream, I’d take this crumble over pie any day!

If you’re interested in winning an enameled cast iron pan of your own, the giveaway for this pan is open for another two days!

Recipe below adapted from this recipe and this recipe.

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Real Pumpkin Pie

November 26, 2014 by Kristin

Not that pie made with canned pumpkin isn’t real pumpkin pie… But pie made with fresh pie pumpkins is most certainly the way pumpkin pie was intended to be made. And it’s the way I intend to make my pumpkin pies as long as pie pumpkins are in reach.

The process of roasting the pie pumpkins added about ten minutes of active kitchen time and an hour of inactive kitchen time to the process, but the smell of your home and the wow from the crowd is totally worth it.

Fresh pumpkin, fresh ginger, specialty spices – this pie is worthy of being renamed a pumpkin spice pie. And I just can’t wait to serve this pumpkin spice pie for the third time this week!

*Recipe below adapted from this recipe.

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Balsamic Strawberries With Basil Whipped Cream

October 29, 2014 by Kristin

When I first opened this month’s HEB Primo Picks package, my first instinct was to roast something. I roasted cauliflower and later broccoli, but neither felt worthy of a blog post. And then my mind shifted to desserts… Balsamic desserts.

While roasting all of those veggies, the thickness of the Central Market balsamic vinegar was noticeably different than what you can typically find in the grocery store. It was slightly reduced, a closer resemblance to the balsamic I brought back from Italy last month. This was my motivation for reducing it further.

How visions of roasted veggies turned into a balsamic reduction mixed with sliced strawberries and olive oil, topped with basil whipped cream, I’ll never know. But what I can tell you is how much I loved this combo.

As part of the HEB Primo Picks team, I received compensation to sample various Primo Picks products. The opinions in this post are completely my own and based on my experience.

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