plain & chocolate mini cheesecake bites (GF, refined sugar-free, paleo-friendly)

7 Apr

I don’t know about you, but I’m always looking for something I can bring to a potluck that’s going to tasty AND good for you AND look cute on a serving dish. (Should I not admit that? I mean … don’t you like it when stuff looks cute?)

Listen … I am not above bringing boxed brownies on occasion because the Ghirardelli Brownie Mix at Costco is just kind of perfectly easy (I sub coconut oil and use eggs from our backyard chickens so there not as bad as they could be, I guess …)

But if I want to bring something that looks and tastes good, and my gluten-free friends can enjoy, these are my go-to.

At least they are now.

NOTE TO SELF: Apparently a little recipe testing apparently goes a long way because these Grain Free, Refined Sugar Free, Paleo-friendly dessert bites don’t feel like they are missing any of the decadence of any other sugar and grain-laden dessert. And that makes me happy. Especially the plain ones. The chocolates are good. But the plain ones … yeah … I can’t be alone near the dessert table when there’s mini cheesecake bites.

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Plain and Chocolate Cheesecake Bites

INGREDIENTS:

Crust:

  • 1 c. hazelnut meal (or almond meal)
  • 1 TBLS pure maple powder
  • 3 TBLS melted butter

Filling: 

  • 16 oz cream cheese (two 8-ounce packages)
  • 2 tsp. stevia
  • 1 tsp. vanilla extract
  • pinch of sea salt
  • 2 large eggs (room temp)
  • 1 TBLS raw cacau

Whipped topping:

  • 8  oz whipping cream
  • 1/4 tsp. stevia
  • 1/8 tsp. vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees (F)

Line two mini-muffin tins with 24 muffin liners

First comes the crust: Stir together all the dry ingredients and then dd melted butter. Mix until thoroughly combined

Add one heaping teaspoon to each liner and press down into the liner. (Reserve leftover crust mix to sprinkle on top of the cupcakes.)

Bake for 8-10 minutes (until very lightly browned).

Remove from the oven and cool while preparing the filling.

For the filling: In a stand mixer, beat the cream cheese and stevia at medium speed until light and creamy.  Add the vanilla and salt. Then beat in the eggs on low, until well incorporated.

At this point, using about half of the batter, fill the liners of ONE of the mini-cupcake tins with the plain cheesecake batter. If you’re only making plain cheesecakes, fill the second tin. If you’re looking for a mix of chocolate and plain, replace the bowl of the stand mixer and to the second half of the mixture add the cacau. Mix until well-blended and then fill the second tin’s liners with the chocolate batter.

Bake for 10 minutes or until the centers of the cheesecakes don’t jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature – about 1.5 hours.

For the whipped topping, combine the heavy cream, stevia and vanilla in a clean stand mixer bowl and whip until peaks form. I load the whipped cream into a ziplock bag, cut the end off one corner and then use my pseudo pastry bag to top each mini-cupcake and then sprinkle with just a pinch of the reserved crust crumble.

Perfecto.

Refrigerate for up to 2 days.

Happy pot-lucking!

j.

Banana Oat Breakfast Cookies (dairy free, gluten free)

10 Mar

banana oat cookies

I was looking to make an easy on-the-go nourishing breakfast treat to get us out the door for skiing this season because the truth is getting chores done and out the door by 7:30 am on any given Saturday isn’t the easiest for this family.

And these breakfast cookies take all of 5 minutes to mix and 18 minutes in the oven so they totally fits the bill.

(The kids can even help make these … yay! Teaching moment — fractions made easy and fun and the reward is a tasty treat when all is said and done!)

teaching moment

Also, when you eat as many bananas as we do, you’re sure to have a few over-ripe ones every now and again, so this is an excellent way to put them to tasty use.

banana oat cookies in the bowl

INGREDIENTS:

  • 3 over-ripe Bananas
  • 1 1/2 c. Rolled Oats
  • 1/4 c. Raw Chia Seeds
  • 1/2 c. Chopped Walnuts (I’ve also been known to add pumpkin seeds, sesame seeds, sunflower seeds and or chopped hazelnuts … so long as the nuts add up to about 1/2 cup, it’s all good)
  • 1/3 c. Dried Fruit of Choice (we used tart cherries today but I’ve also made them with dates, blueberries, apricots and raisins)
  • 1/4 tsp. sea salt
  • 1/4 c. to 1/3 c. Grade B Maple Syrup (most people like them sweeter than we do, so I figured the nutrition using caloriecount.com using 1/3 cup of syrup)

DIRECTIONS:

Preheat oven to 360 degrees (F).

Mash the bananas. Add the rest of the ingredients and stir until well-combined.

Spoon “cookies” onto a parchment covered cookie sheet.

Makes 14-16 Tablespoon-sized cookies.

Bake for 18 minutes.

Breakfast-on-the-go … an easy snack … a treat for your next potluck. Woohoo!

banana oat cookies nutrition

changes at O’Mamas

2 Mar

Ahhhh growing pains …

We’re going through some changes at O’Mamas.

Nothing that’ll blow your mind.

We’re still committed to organic gardening, good and good for you food, simplicity and sustainability. But Abby’s spending a lot more of her time on her photography business and less time here.

She took these pics of our littles just before Thanksgiving …

Gaisford-4b
 

Gaisford-2

I love that Abby captures their personalities perfectly in this photo.

So if you’re local (in Montana in the Gallatin Valley or in the Dallas, Texas area) and are looking for a family photo, or your kid needs a senior casual, or your daughter-in-law is about to give birth and you want perfectly precious photos of your grandchild … you need to contact Abby. Schedule a session and mention this O’Mamas post and Abby said she’ll include 3 extra digital photos in the deal.

xo,

Jeanne

 

British style scones… easy and delicious

25 Jul

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It’s not every day that one of your favorite bloggers/real life friends ask you to guest post a scone recipe on her blog. I mean … maybe that happens to YOU everyday. It’s a rare treat for me.

But we are talking scones here. And not just any scones. Certainly not the Starbucks version of a scone … dense, sugar sweet, rock hard dough balls coated with sugar and/or glaze.

We’re talking actual British-style-all-at-once-flakey-and-moist-not-overly-sweet-but-perfectly-sweet-enough-morsels that are the perfect vehicle for clotted cream and lemon curd (or creamy homemade coconut yogurt and rhubarb mint jam made by your friend Ashley, which is how I enjoyed them this morning).

And today … I’m sharing my recipe over at my real life friend Ashley’s blog: The Browning Homestead at Red Fox Farm. So click on over and enjoy British-style scones in less than 30 minutes.

Happy Happy!
Jeanne

cinnamon coconut custard cake (a GF recipe review)

22 Jan

cinnamon coconut custard cake
Every once in a while I find myself pinning something and going back to it again and again and again …

and again …

and again …

… until someone gives me an excuse to make it.

Like today, when it just so happens that the husband of one of my BFFs is having a birthday and my very pregnant friend’s kitchen is mid-remodel and she can’t bake a cake for the love of her life.

Thursday also happens to be a very unscheduled homeschool day for us. No ballet. No violin lessons. No skiing or horseback riding. No piano or art. Perfect time to have school in the kitchen (measuring, weighing, blendering, baking, chemical reactions … can you think of a better way to introduce science and math to a 3-year old? Me either!!)

You see, since the New Year I’ve been working to eliminate grains from my diet. I’m not going “strict” paleo, but more paleo. Lots of veggies, some protein, good fats (like Coconut Oil and Ghee) and limited grains and sugars.

And if I’m gonna make a cake for someone, I would like it to be a cake that I can eat, too!

So this is the pin that caught my eye …

cinnamon coconut custard cake

Looks pretty moist and cake-like for a grain-free cake, doesn’t it??

Guess what? … it IS!

It’s moist.

It’s just this side of sweet perfection.

And if you like coconut, it’s deliciously coconutty goodness.

But I have to admit I struggle to follow recipes. I mean … I saw white chocolate chips in this cake and I don’t like white chocolate, so … no white chocolate. I didn’t even replace them, although I THOUGHT about swapping in some pecans or hazelnuts.

I imagine it’s because we’re at a higher altitude than the original baker, but it took at least 10 minutes longer in our oven to firm up and cook through.

And of course, I made this to celebrate a birthday, which to me means it needs frosting. So I whipped up a quick cream cheese vanilla coconut icing and sprinkled it with shredded coconut.

Happy Happy Happy Happy Happy Happy Happy Happy.

The hardest part of today was waiting to sing Happy Birthday!

One more time … here’s the recipe by the Holistic Health Herbalist. If you’re looking for a tasty grain-free, refined sugar-free dessert … I like it!

xo,

Jeanne

it’s not too late … to make mind-blowing cranberry sauce

26 Nov

HAPPY THANKSGIVING!

We have so much to be thankful for this year … not the least of which is the opportunity to spend the holiday with loved ones …

… We are grateful to have health in our bodies …

… love in our hearts …

… and good food for our bellies.

And this year, I have three responsibilities at the dinner table:

Tarte aux Pommes

apple-apricot-tart

Goat cheese stuffed dates wrapped in prosciutto (I still haven’t looked up a recipe for this … I might just wing it).

And cranberry relish, which happens to be one of my favorite Thanksgiving treats.

You may recall that last year I shared with you this delightful version with ginger and tangerines.

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But this year … I’m gonna mix it up.

I made the honey ginger cranberry sauce.

But I’m also making Jalapeño-Cilantro-Cranberry Relish. Go ahead. Call me nuts. I don’t care because this relish is SO delicious. Every time I make it I wonder why I don’t make it all the time.

Just like the Honey Ginger version … this is NO COOK EASY PEASY … just put everything into a food processor, pulse and voila! Yum-o-licious side dish!

jalapeño cilantro cranberry relish sauce

Jalapeño-Cilantro-Cranberry Relish

INGREDIENTS:

  • 1 bag of cranberries (washed and picked through)
  • 1-2 jalapeños (seeded)
  • 4 tangerines plus zest of 1 tangerine
  • 2/3 to 3/4 cup honey
  • 1 bunch of cilantro

DIRECTIONS:
In a food processor, put two peeled tangerines and the honey. Pulse until it’s a golden liquid and then add cranberries. Pulse until well chopped. Add jalapeño (start with one … add another or half if you think it needs more kick) and the zest. Pulse again.

Remove from processor and stir in chopped cilantro, and the other two peeled and chopped tangerines.

Chill for at least 3o minutes and up to 3 days (it will firm up in the fridge).

WOOHOO for Thanksgiving!

Wishing you and yours a Blessed and Joyful Holiday!

 

and now back to our original programming …

15 Oct

Jeanne here … after a few months on sabbatical with a reminder …
Los Angeles wedding photographers
Image courtesy of: SnapKnot – Los Angeles wedding photographers

coconut rice – the easiest side dish you’ll make this week

1 Jul

One of my favorite things about living in Montana is that when out running errands it’s never a surprise to run into this site …

cow 1

Almost every time, I want to pull over and spend time just watching the cows.

And if I happen to have my camera, I try to get closer so I can get a better view.

cow 2

But then …

cow stalker

I realize I’ve overstayed my welcome …

And I go home and make Coconut Rice to calm my nerves.

Because no one wants to be stalked by a cow.

coconut rice

And because there are very few easier, more delicious and more comforting side dishes than fluffy coconut rice.

Why white rice? 

I’m glad you asked! I’m going to invite you to read Butter Believer’s really simple explanation about white rice may actually be the healthier rice choice.

But I’m also going to be super honest and admit that … I LIKE white rice better than brown rice. I like that it’s fluffy and aromatic and goes with almost anything (including garlic baked chicken) and I like how easy it is to make and I love that my kids love it.

So … there you have it.

INGREDIENTS:

  • 1 c. Coconut Milk
  • 1 c. Filtered Water
  • pinch Sea Salt
  • 1 c. Long Grain Rice

DIRECTIONS:

Combine Coconut Milk, Filtered Water, Sea Salt and Long Grain Rice in a stainless steel saucepan and give it a good stir. Turn the burner on high and bring the mixture to a boil. Just as it begins to boil, turn the heat to it’s lowest setting, cover with a tight lid and let simmer for 17 minutes. At the end of 17 minutes, remove from heat (DO NOT UNCOVER), and let stand for 5-10 minutes. Serve immediately.

Makes 4 servings.

 

my mid-year resolution is to take more photos …

30 Jun

Today, we are HALFWAY THROUGH 2014!!!!
So in honor of a Happy-Half-New-Year, I’ve decided to make a new resolution:
To take more photos, learn to use photoshop and print more pictures …
SnapKnot
Courtesy of: SnapKnot
What kind of big plans are you making for the second half of this year?
xo,
Jeanne
PS – This post is my blatant attempt to win a new camera … fingers crossed!

strawberry rhubarb chia “pod”

16 Jun

Do you remember my friend April?

She sent me this recipe for Irish Soda Bread that … well … if you haven’t tried it yet you are really missing out on some serious yumminess.

A few months ago, April asked me if I had a recipe for homemade chia “pods” so I sent her our link to this one.  It was my first attempt at the “pods” (aka chia pudding) and it’s still one of our go-to portable snacks/desserts. It’s also one of our most-searched and clicked links ever. (I’m still embarrassed about the photos in that post. Not embarrassed enough to retake them, but still …)

Anyway, I’m happy to report that it started an obsession in April’s kitchen that just can’t be contained! She has since inspired me to make chocolate chia pods, cherry vanilla chia pods, chia pudding parfaits and most recently, she shared a new recipe with me.
strawberry rhubarb chia pod

Awe…

Some…

Sauce.

Tart. Sweet. Totally refreshing. A PERFECT summer treat.

And, if you’re like those of us with outdoor Montana gardens and still waiting on your June strawberries …
strawberries - omamas.com
… this works GREAT with frozen strawberries and rhubarb.

INGREDIENTS:

  • 1 1/4 Cups Rhubarb (rough chopped)
  • 2 Cups Strawberries
  • 2/3 Cup Chia Seeds (black or white, both are nutritional powerhouses)
  • 2 Cups Coconut milk
  • 1 TBS Grade B Maple Syrup
  • zest from one lemon

DIRECTIONS:

Combine all the ingredients in a high speed blender.

IMG_5542 Blend and then divide into individual serving cups. Refrigerate for at least 30 minutes (best to leave it over night) and enjoy!!

And thank April … I did.

Makes 8-10 servings.

 

SHARED on:  Kelly the Kitchen Kop

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