100 Calorie Keto Coconut Pops

Coconut milk sometimes gets a bad rap for being high in fat and calories; it is indeed fat- and calorie-dense. But here’s the thing. Coconut milk is only “bad for you” if you consume it by the gallon, or if you are using coconut milk to make a massive quantity of carbohydrates taste good. In moderation, coconut milk is a healthy addition to a low-carb diet, and adds much needed variety to keto meals.

Today at Crowded Earth Kitchen we are sharing an idea rather than a recipe, because really friends, these popsicles only contain two ingredients. Simply pop open a can of coconut milk, pour about 1/4 of the can in a small bowl, and whisk 1 generous teaspoon of pure cocoa powder into that small bowl. Then, fill your popsicle molds 1/3 full with coconut milk right from the can. Drizzle a bit of cocoa-enhanced coconut milk into each mold, and repeat until the molds are full. One can of coconut milk will fill 6 to 8 popsicle molds, depending upon the size of your molds (mine hold 1/4 cup each). Place filled popsicle molds in freezer, and enjoy when firm.

Note: If you like your popsicles a little sweeter, feel free to blend a tablespoon or two of Stevia or your preferred sweetener into the can of coconut milk first. I think the cocoa powder adds enough flavor that I don’t use any sweetener at all.

Life is short. Play with your food!

Keto Chocolate Pudding

Whether you are keto, paleo, vegan, gluten free, or just plain looking for a more nutritious way to satisfy your sweet tooth, this chocolate pudding recipe is worth a try. It’s also delicious frozen into popsicles – in fact, popsicles are my favorite way to enjoy this treat. Have fun!

No, the finished chocolate pudding doesn’t taste like avocados. Trust me!

Ingredients (Makes 4 servings)

2 ripe avocados

2/3 cup unsweetened coconut milk (real coconut milk – not coconut water, and not “light” coconut milk)

1/4 cup stevia powder (or use real sugar if desired)

1/3 cup cocoa powder (100% cocoa)

1/2 teaspoon pure almond extract

A few dark chocolate chips to garnish (optional)

Directions

In a blender, combine all ingredients in the order listed. Blend until completely smooth. Refrigerate before serving, or freeze in popsicle molds. This really couldn’t be any simpler!

One serving contains approximately 4 net carbs.

Pumpkin Pudding

Pudding1Pumpkin is one of the healthiest veggies around! It’s low in calories but chock full of fiber and vitamins. This quick and easy recipe allows you to serve up veggies as a delicious (and healthy) dessert! Your secret is safe with me. Continue reading

Mom’s Strawberry Rhubarb Pie

pieHappy 4th of July weekend, everyone! If you’re looking for something special to bring to a backyard celebration, look no further. Mom’s Strawberry Rhubarb Pie is awesome (like my Mom… she’s awesome, too!). Let’s get started…

Ingredients (Makes 1 pie)

For the filling:

2 1/2 cups Continue reading

Kids in the Kitchen: Strawberry Creamsicles

straw2Kids love popsicles! They can run around the back yard with them, and rinse off sticky hands and faces by running through the sprinkler. Homemade popsicles are essential… they cost less than store-bought, and using wholesome ingredients means kids enjoy more flavor, take in a few vitamins, and won’t even miss all of the corn syrup and artificial colors in the freezer section of the supermarket.

Strawberry Creamsicles are a favorite here at Crowded Earth Kitchen, but feel free to substitute any fresh, ripe fruit!

Ingredients (Makes 6 popsicles) Continue reading

Irish Cream Icebox Cake

cake-3I don’t recall exactly how the topic came up, but recently my mother and I got to talking about something called “Icebox Cake.” I was completely unfamiliar, but she knew exactly what this was. To me, it sounded like an interesting concept… layers of chocolate chip cookies and creamy filling, refrigerated overnight until the whole thing took on a cake-like texture. I filed the idea away for a future rainy day.

Mom did better than that, and actually created an icebox cake for us to try. It was fantastic! This cool, creamy indulgence has definitely earned a spot in the dessert rotation here at Crowded Earth Kitchen. I hope you enjoy Irish Cream Icebox Cake as much as we did!

cake-2Ingredients (Serves 12 – 16)

24 ounces of “Chips Ahoy” cookies (packages vary in size; check the weight)

3/4 cup (about 12 ounces) Marscarpone cheese

1 3/4 cup heavy cream

1/2 cup Irish cream liqueur

1/2 cup sugar

1 tablespoon cocoa powder

1 teaspoon almond extract

Garnishes such as powdered sugar, whipped cream, and/or miniature chocolates

cake-1Directions

Step 1) Combine Marscarpone cheese, heavy cream, Irish cream liqueur, sugar, cocoa powder, and almond extract. Blend with an electric mixer for one minute, then beat on high speed until stiff peaks form.

Step 2) Cover the bottom of a large Springform pan (or other round pan, approximately 12″ in diameter) with Chips Ahoy cookies. Do not overlap the cookies. Instead, break a few cookies to fill in the spaces.

Step 3) Top the cookies with a thin layer of cream (about 1/4 of your total filling mixture).

Step 4) Repeat layers of cookies and cream filling until the cream filling is used up. The top layer should be cream.

Step 5) Cover your Irish Cream Icebox Cake with plastic wrap and refrigerate overnight. Don’t rush this – the cake really does need to rest in the fridge for about 12 hours!

Step 6) If using a Springform pan, run a butter knife around the edge before removing the side of the pan. Immediately before slicing and serving, garnish as desired.

YUM!

 

Yummy Frozen Pumpkin Torte

win_20160928_190824Question: What’s better than a delicious frozen pumpkin torte?

Answer: A delicious frozen pumpkin torte which is super easy to prepare!

This torte fits the bill. Yummy Frozen Pumpkin Torte offers the perfect flavor profile for autumn, has a beautiful presentation, and is simple enough for a beginner to tackle with confidence. Let’s get started!

Ingredients (Serves 12 – 16)

3 cups finely crushed gingersnaps

1/2 cup butter, melted

2 cups pumpkin puree (canned or fresh)

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

1/2 gallon vanilla ice cream, softened

Whole gingersnaps (for garnish)

Toffee candy bar (for garnish)

Directions

Step 1) Combine gingersnap crumbs and butter. Press mixture evenly into the bottom of a 10 inch Springform pan. Place the pan with the crust in the freezer, to help the crust set.

Note: If you don’t have a Springform pan, you can use a 9″ x 13″ baking pan. You may need an additional (4th) cup of gingersnap crumbs and an extra 2 tablespoons of melted butter to coat the bottom of a 9″ x 13″ baking pan.

Step 2) In a large bowl, whisk together pumpkin, brown sugar, salt, cinnamon, ginger, and cloves. Gently fold in softened ice cream. Remove the pan with the crust from the freezer, and spread the ice cream mixture over the crust. Cover with foil and return the torte to the freezer for at least 4 hours, or overnight.

Step 3) Just before serving, garnish the top of your Yummy Frozen Pumpkin Torte with gingersnaps and toffee candy bar pieces. Remove side of Springform pan for presentation.

To store leftover torte in freezer, simply reattach the side of the Springform pan and cover with foil.

 

French Chocolate Éclairs

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If you know of a gooey, chocolaty baked confection more fabulous than a French Chocolate Éclair, do let me know because I can’t think of one! They’re so decadent, they must be difficult to make, right? Au contraire! If you can stir a few ingredients together and squeeze a plastic bag (more on that later), you can make this heavenly dessert.

Fun variation: Instead of the French vanilla cream filling used below, consider filling these decadent treats with English Lemon Curd. Either option is delicious! Let’s get started!

Ingredients (Makes 30 mini Éclairs)

For the éclair shells:

1/2 cup real butter

1 cup water

1 cup flour Continue reading

Lemonade Bundt Cake

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Lemonade Bundt Cake

Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.

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Yellow Summer Squash

Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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Patty Pan Squash, peeled

1/2 cup vegetable oil

2 eggs

1 cup sugar Continue reading

Wisconsin Cream Puffs

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Wisconsin State Fair opens this week, and of the many indulgent foods available at the fair, cream puffs reign supreme. On average, Wisconsin State Fair sells… wait for it… 350,000 cream puffs during the 11 day event.

Cream puffs are stone simple to make. Really. They fall into my favorite baking category, “looks complicated but is really easy!” Go on, play in the kitchen for a little while, and dazzle your friends with an amazing dessert at your next backyard cookout!

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Dough after eggs are mixed in

Ingredients (Makes 30 small or 10 “Wisconsin State Fair sized” cream puffs)

1/2 cup real butter

1 cup water

1 cup flour Continue reading

Tsubuan Anko (Japanese Sweet Red Bean Paste)

WIN_20160628_153501Anko, or sweet red bean paste, is a very common ingredient in Japanese desserts – it’s a much more common ingredient than chocolate. Anko is made from little red adzuki beans, and as we’ll see in the recipe below, it’s pretty simple to prepare. Anko may be smooth (Koshian) or more textured (Tsubuan). While both are delicious, the textured version is easier to prepare, so that’s what we’re making Continue reading

Pumpkin Applesauce Cake

WIN_20160421_200343Low fat and vitamin packed, Pumpkin Applesauce Cake makes an awesome dessert item or star of Sunday brunch. This cake is so tasty it hardly needs frosting. But – just to be safe – we’ve topped our Pumpkin Applesauce Cake with an awesome cinnamon cream cheese frosting. You’re welcome.  😉  Enjoy!

WIN_20160421_181139Ingredients (Makes a 9 x 13 inch sheet cake, serves 20)

2 cups pumpkin puree

1 cup applesauce

1/4 cup vegetable oil Continue reading

Springtime Chocolate Truffles

WIN_20160313_171730At Crowded Earth Kitchen, we love chocolate truffles. They’re ridiculously easy to make, beautiful when dipped in chocolate coating, and make lovely hostess gifts. This recipe for Springtime Chocolate Truffles is so easy – what are you waiting for?

Ingredients (Makes about 36 truffles)

4 ounces bittersweet baking chocolate

1/2 cup semisweet chocolate chips Continue reading