Friday Desserts
It's finally Friday. Yay! Here are six yummy desserts to help you through the weekend, including Blueberry Crumble and Lemon Tofu Cheesecake. Enjoy!
GINGERBREAD WHOOPIE PIES WITH TAHINI CREAM FILLING
This is from Anita Schecter in The Spruce Eats. She wrote, "Whoopie pies might be the state treat of Maine, but that doesn't mean they can't be enjoyed everywhere. Typically made with two soft, round mini chocolate cakes with a marshmallow cream center, the dessert lends itself to a whole host of delicious variations.
"It's common to find a pumpkin version in autumn, and a gingerbread one during the winter holidays. In addition, although less traditional, the marshmallow cream filling is sometimes substituted with a cream cheese frosting.
"Adding tahini to the cream is definitely not traditional, but it is greats an amazing taste that you should treat yourself to. The buttery marshmallow filling can be overly sweet due to the amount of powdered sugar needed to thicken it. The sesame paste tones down the sweetness a bit and brings in a wonderful nutty, sesame flavor. It's a great match to the gingerbread flavor and it's so good you may find yourself slathering it on everything."
Prep Time: 25 minutes; Cook Time: 12 minutes; Total Time: 37 minutes; Makes 10 servings
To view this online, go to https://www.thespruceeats.com/gingerbread-whoopie-pies-4154741.
Ingredients
For the Gingerbread Whoopie Pies:
1 egg
3/4 cup light brown sugar
1/4 cup molasses
1 stick (8 tablespoons) unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
2 cups all purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
For the Tahini Cream Filling:
4 ounce marshmallow fluff (homemade or store bought)
1 cup powdered confectioner's sugar
3 tablespoons unsalted butter (melted and cooled)
1 tablespoon milk
1 tablespoon sesame paste (tahini)
1 teaspoon vanilla
Pinch of sea salt
Directions
Gather the ingredients.
To make the gingerbread whoopie pies, pre-heat the oven to 350 F.
Add the egg and light brown sugar to a large bowl. Using a stand or hand mixer, beat until smooth and slightly lightened in color. Beat in the molasses, melted butter and vanilla extract.
In a separate bowl, sift together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
Stir the dry ingredients into the wet batter.
Using a 1 ounce cookie scoop, scoop the batter onto a baking sheet lined with parchment paper or a baking mat, and keep the scoops at least 2" apart because they will spread in the oven. You can use a couple of baking sheets or just work in batches, but you should end up with about 20 scoops.
Bake for 10 to 12 minutes. Allow to cool thoroughly before handling.
To make the tahini cream filling, whisk together the marshmallow fluff, powdered sugar, melted butter, milk, sesame paste, vanilla and sea salt until smooth. Let sit for a few minutes while the whoopie pies cool to let the filling set and thicken a bit. This will help the filling stay put when you spread it between the two pies.
To assemble the whoopie pies, place about a tablespoon of tahini cream in between the bottoms of two of the cookies (use more if you want them thicker) and gently sandwich together.
Enjoy!
NUTELLA MUG CAKE
This easy yumminess is from TheSpruceEats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”
Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.
To view this yumminess online, click here.
Ingredients
1/4 cup whole milk (can also use 2 percent)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup Nutella
Directions
Gather the ingredients.
Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.
Add the Nutella and stir until the batter has no lumps.
Microwave on high for about 45 to 60 seconds.
Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.
For best results, serve immediately.
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1-1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
ITALIAN LEMON COOKIES
Recipe Yield: Yield: 27 ServingsServing Size: 2 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Notes:
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g
BLUEBERRY CRUMBLE
This is from the Food Network. Prep Time: 20 minutes; Inactive: 10 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/blueberry-crumble-recipe-1956497.
Ingredients
Filling:
1 teaspoon unsalted butter, softened
2 pints blueberries, or any other berry
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup apple cider or orange juice
1 teaspoon vanilla extract
Streusel Topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped, toasted almonds
Directions
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
GINGERBREAD WHOOPIE PIES WITH TAHINI CREAM FILLING
This is from Anita Schecter in The Spruce Eats. She wrote, "Whoopie pies might be the state treat of Maine, but that doesn't mean they can't be enjoyed everywhere. Typically made with two soft, round mini chocolate cakes with a marshmallow cream center, the dessert lends itself to a whole host of delicious variations.
"It's common to find a pumpkin version in autumn, and a gingerbread one during the winter holidays. In addition, although less traditional, the marshmallow cream filling is sometimes substituted with a cream cheese frosting.
"Adding tahini to the cream is definitely not traditional, but it is greats an amazing taste that you should treat yourself to. The buttery marshmallow filling can be overly sweet due to the amount of powdered sugar needed to thicken it. The sesame paste tones down the sweetness a bit and brings in a wonderful nutty, sesame flavor. It's a great match to the gingerbread flavor and it's so good you may find yourself slathering it on everything."
Prep Time: 25 minutes; Cook Time: 12 minutes; Total Time: 37 minutes; Makes 10 servings
To view this online, go to https://www.thespruceeats.com/gingerbread-whoopie-pies-4154741.
Ingredients
For the Gingerbread Whoopie Pies:
1 egg
3/4 cup light brown sugar
1/4 cup molasses
1 stick (8 tablespoons) unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
2 cups all purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
For the Tahini Cream Filling:
4 ounce marshmallow fluff (homemade or store bought)
1 cup powdered confectioner's sugar
3 tablespoons unsalted butter (melted and cooled)
1 tablespoon milk
1 tablespoon sesame paste (tahini)
1 teaspoon vanilla
Pinch of sea salt
Directions
Gather the ingredients.
To make the gingerbread whoopie pies, pre-heat the oven to 350 F.
Add the egg and light brown sugar to a large bowl. Using a stand or hand mixer, beat until smooth and slightly lightened in color. Beat in the molasses, melted butter and vanilla extract.
In a separate bowl, sift together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
Stir the dry ingredients into the wet batter.
Using a 1 ounce cookie scoop, scoop the batter onto a baking sheet lined with parchment paper or a baking mat, and keep the scoops at least 2" apart because they will spread in the oven. You can use a couple of baking sheets or just work in batches, but you should end up with about 20 scoops.
Bake for 10 to 12 minutes. Allow to cool thoroughly before handling.
To make the tahini cream filling, whisk together the marshmallow fluff, powdered sugar, melted butter, milk, sesame paste, vanilla and sea salt until smooth. Let sit for a few minutes while the whoopie pies cool to let the filling set and thicken a bit. This will help the filling stay put when you spread it between the two pies.
To assemble the whoopie pies, place about a tablespoon of tahini cream in between the bottoms of two of the cookies (use more if you want them thicker) and gently sandwich together.
Enjoy!
NUTELLA MUG CAKE
This easy yumminess is from TheSpruceEats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”
Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.
To view this yumminess online, click here.
Ingredients
1/4 cup whole milk (can also use 2 percent)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup Nutella
Directions
Gather the ingredients.
Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.
Add the Nutella and stir until the batter has no lumps.
Microwave on high for about 45 to 60 seconds.
Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.
For best results, serve immediately.
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1-1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
ITALIAN LEMON COOKIES
Recipe Yield: Yield: 27 ServingsServing Size: 2 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Notes:
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g
BLUEBERRY CRUMBLE
This is from the Food Network. Prep Time: 20 minutes; Inactive: 10 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/blueberry-crumble-recipe-1956497.
Ingredients
Filling:
1 teaspoon unsalted butter, softened
2 pints blueberries, or any other berry
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup apple cider or orange juice
1 teaspoon vanilla extract
Streusel Topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped, toasted almonds
Directions
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
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