dessert

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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Dairy-Free Pumpkin Cheesecake

One of our dirty, little secrets is that we have always had a weakness for cheesecake. There’s something about it that helps us celebrate or cope with stressful situations. Despite our love, it does not love us back; congestion and an overall feeling of lethargy are common side-effects. This Thanksgiving, we decided to give this staple a shot with Kite Hill Cream Cheese. This stuff is awesome and it allowed us to celebrate with a great dessert to finish up a great meal.

This is definitely a special occasion treat, but it was too good not to share. With more holiday celebrations to come this month, we hope you’ll give this a try.

Finally, it’s worth noting that Heather didn’t add a lot of sweetener to the batter of this cheesecake. The cheesecake was perfectly savory with a hint of sweetness. If you prefer a slightly sweeter dessert, you could easily serve it with a sweet whipped cream of coconut milk (or real heavy cream, if you can tolerate it) or a light drizzle of maple syrup.

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