dessert

Pomegranate and Chocolate Almond Butter Cookies

When I told Brent I was going to make these cookies, he looked at me and said, “I’m not sure I will like Pomegranate seeds in cookies.” I shrugged. He doesn’t care for sweets nearly as much as I do anyways. I realize it may sound weird, and it may not appeal to everyone, but these cookies are quite good and the pomegranate seeds are part of the magic for me. They’re not too sweet and the pops of red make them feel perfectly festive for this time of year.

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Cardamom Baked Pears

After ten days in Europe (primarily Germany) and our first ever hiatus from this blog, we’re trying to get back into the swing of things. So I wanted to keep things super easy this week. We did a bunch of batch cooking over the weekend, and our recipe is simple: a baked fruit.

I was inspired by the cardamom and pear bundt cake I saw at Whole Foods this weekend. I love pears and I love cardamom! It’s a perfect spice for this time of year—warm and slightly spicy. If you can get Bosc pears, they are best because they are quite sturdy and hold up against baking and bold spices well. Otherwise, you might want to reduce the cooking time. Enjoy!

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Spiced Mango Strawberry Banana Ice Cream

We have been hosting a lot of family and friends lately to celebrate Otto’s first birthday, the start of summer, and the first birthdays of Otto’s little baby buddies. For the most recent barbecue, I wanted to serve a fruity adult beverage.

Instead of buying a pre-mix that would be loaded with added sugar or preservatives, we bought a bag of frozen fruit at Costco: Organic Mangolicious Blend by Nature’s Touch. Of course, we didn’t use the entire bag for the frozen drink, and the next day I was craving ice cream. We didn’t have any on hand so I made my own using the frozen fruit!

This recipe is so simple but I think the flavors are pretty fantastic. I hope you will agree!

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Chocolate Chip Almond Butter Cookies

We realize that the start of the year is typically the time for lots of exercise, food, and weight-loss related resolutions. But, we have one more cookie recipe for you—and whether you choose to enjoy it now or bookmark it for later, we think you’ll love it and satisfy your craving for sweets. With just five ingredients, these cookies are super easy and fast to make. Fair warning though: they are very “fall-apart-y.” I recommend making them small and eating them in one bite with a swift motion from tray to mouth.

If you’re reading this post with frustration, because you’ve just began a Whole30, 21DSD, or other New Year’s diet reset, don’t fret! We have our Whole30 and 21DSD recipes tagged here and here, respectively.

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Cardamom Cookies

Growing up, my favorite holiday cookies were either coconut- or chocolate-covered: snowballs and bon-bons. Cardamom cookies were among the many cookies I wouldn’t touch. They were one of my Grandma’s favorites, but I couldn’t appreciate the sweet spice blend for which they are named. Sometimes Grandma would ice them, but even with that extra coat of sugar, I wasn’t keen.

As an adult, my palate has expanded and so has my sweet tooth (although I try not to indulge too often). I still love chocolate- and/or coconut-covered everything. But I’ve also come to love a good chia spice tea and cardamom-spiced treat.

These cookies are simple to make, light and fluffy in texture, and not too sweet. Brent, who isn’t a sweets guy, thought they were great. I hope you will, too!

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Orange Spiced Pumpkin Pudding

Here it is—the obligatory pumpkin recipe for this fall. I realize that you might want to roll your eyes. Whatever your feelings are towards the pumpkin spice EVERYTHING craze that takes over popular culture (food, candles, lotions, etc.) the minute September starts, I hope you’ll consider giving this recipe a try.

The orange zest lends a fresh twist on the standard pumpkin spice blend. Plus, this particular “pudding” is egg-free and nut-free in addition to being dairy-free and gluten-free. It can also be free of added sugars if you chose not to add the maple syrup or any other sweetener as a drizzle. One morning, I added chopped pecans for a mid-morning snack. Another day, I added Enjoy Life Dark Chocolate Morsels for an afternoon treat. Tell us how you decide to dress it up in the comments!

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Piña Colada Sorbet

Summer doesn’t end until September 22 this year, and even though we’ve had a few days of cooler weather here in the D.C. area, I want to savor every last bit of summer. We had a lot of pineapple on hand a few weeks ago, so I decided to freeze some of it to make Piña Coladas.

As it turned out, I haven’t been in the mood for drinking, even when we were visiting the beach with Brent’s family two weekends ago. So, instead of making an adult beverage with the frozen pineapple, I decided to make a family-friendly dessert in honor of the drink for which that iconic 1979 song, “Escape (The Piña Colada Song),” was named. Cheers!

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