Try it – I don’t think you will be disappointed.  Oh, I added the chocolate chips to the recipe (had to!) although the recipe called for nuts and currents.  I’ll include both options in the recipe.  Enjoy!

You will need agave nectar and grapeseed oil which you should be able to now find in the supermarket.  Or buy agave nectar online for better price.

cinnamon almond snack cake (slightly adapted from The Gluten-Free Almond flour cookbook by Elana Amsterdam which was inspired by lucyskitchenshop.com):

cake-
2 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup walnuts (or not — here I added chocolate chips!)
1/2 cup dried currents or raisins (I didn’t – just used the chocolate chips)
1/4 cup grapeseed oil
1/4 cup agave nectar
2 large eggs

topping-
2 tablespoons ground cinnamon
2 tablespoons grapeseed oil
1/4 cup agave nectar
1/2 cup sliced almonds

Preheat oven to 350 degrees.  Grease an 8 inch baking pan with grape seed oil and dust with almond flour.

Combine the almond flour, sea salt, baking soda, chocolate chips (or walnuts and currents!) in a large bowl.  Whisk and stir to combine.

In a medium bowl, stir together the grape seed oil, agave nectar and eggs.

Stir the wet ingredients into the dry and mix until thoroughly combined – and then spread into the prepared pan.

Make the topping by combining the cinnamon, grape seed oil, agave nectar and almonds together…and then sprinkle the topping all over the batter.

Bake for 25-35 minutes — a tooth pick should come out just clean.  Keep checking.  Cool and serve.

other dessert recipes you might like:

• nutella-swirl pound cake
• cranberry upside-down cake
• chocolate covered strawberries
• chocolate brownie cookies
• banana waffles

pumpkin chocolate chip muffins:

I found these on The Very Best Baking Recipes and followed the directions to the T. So I’m just going to send you the link to make my life easier.

pumpkin muffins (click on that and you will be redirected)

Enjoy!

other dessert recipes you might like:

• berry cheesecake with sour cream topping
• ginger cookies
• summer fruit crumble (with a ton of different fruits!)
• brownie pudding
• cranberry apple crisp

This is part of an email I received in the morning after serving this pie the night before:

Gregg just came in from a run, opened the fridge and asked if there was any more of your pie!  He said that it was “the most decadent outstanding thing he has ever eaten”… coming from a non dessert eater, not a bad compliment!  So I found the recipe on your blog, but where did you add the bananas?
Nice, right?  So yes, this is very similar to the salted caramel pie – but the caramel is a little richer (omgoodness) and there is the addition of bananas.  So delicious.  Rich though.  VERY rich.  Beth called me the morning after I brought the pie to her house and asked if I could bring some back (she made me take it home the night before!)  She said Jason (her son) wanted to try it because Sarah (her daughter) told him how good it was (she sampled the night before).  I also think Beth wanted it too and regretted forcing it upon me as I left her house!   I was more than happy to get it out of my house because although I do have decent restraint, I couldn’t stop taking spoonfuls in the early am! And honestly at that point it was making me feel sick.  Anyway – that is how Gregg was lucky to find it in his refrigerator the next AM.   This recipe came from Jill O’Connor’s cookbook Sticky, Chewy, Messy, Gooey.  And it is a good one!  Enjoy -

You can start this pie the day before you plan to serve it if you like.  Just save the bananas and whipped cream for the next day.  You can also make the caramel filling 2-3 days before and store in a container until ready to use.  This would be nice also in parfait glasses — no crust and just layer with whipped cream and bananas.

banana caramel cream pie (slightly adapted from cookbook above):

filling-

2 cans (14 oz) sweetened condensed milk
1 teaspoon pure vanilla extract
1/8 cup firmly packed dark brown sugar
3 tablespoons butter (melted, unsalted)
1/2 teaspoon kosher salt

crust -
2 1/2 cups wholemeal digestive biscuit crumbs — or graham cracker crumbs
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/3 teaspoon kosher salt

topping -

3 medium barely ripe bananas
2 cups heavy cream
1.5  to 2.5  tablespoon sugar (to taste) – I prefer my whipped cream to be less sweet here since the caramel is very sweet.

Place rack in middle of oven and preheat to 400 degrees.

For the filling, stir together the condensed milk, vanilla, dark brown sugar, melted butter and salt.  Place mixture in a 6 cup oven proof dish – a Pyrex pan is good.  To see if 6 cups will fit in your pan, just pour 6 cups of water into it and see.  If you need to go bigger that is fine, but cooking time will be less.  Cover the pan with foil.

Place the pan with the covered mixture in it into another pan (9×13) and place in the oven.  Similar to chocolate photo below (although your’s will be covered and likely in a rectangular pan.)  Next pour very hot water into the larger pan so that it comes up about 1/2 way up the sides of the dish.  Bake this mixture until it as reduced and thickened and turned a nice toasty caramel color.  This should take 1 1/2 -2 hours – and try to stir with a spatula every 15 minutes or so.

When done, carefully remove from oven and the water bath and let cool.  Reduce temp to 350 degrees.  If you are waiting to use the filling cover and refrigerate once cooler.

For the crust — in a medium bowl, combine the crumbs, butter and sugar and salt.  Stir until crumbs are wet and all is combined.  Press into a 9 inch pie plate or a 9 inch tart pan (3 inches deep).  Bake at 350 until fragrant and a little crisp about 8-10 minutes.  Place on rack and let cool.

When the caramel is cool but still soft, spoon into the cooled crumb crust – spread in an even layer an refrigerate until the filling is set.  You can cover and keep pie at this point for 24 hours.  Or, just chill for 2 hours.

Cut the bananas into 1/2 inch thick slices and place them all over the caramel filling.

Place the heavy cream and sugar in the bowl of your electric mixer – or with hand held beaters and whisk on medium speed until medium peaks form.  Spoon the whipped cream on top of the bananas – and make sure to cover the bananas to prevent browning.

Chill in fridge until ready to serve.

Yum!

other dessert recipes you might like:

• chocolate covered Peeps
• mango crisp (on the healthy side)
• dark chocolate sorbet
• halloween peeps
• mendiants (chocolate rounds of goodness)

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years.  I like the idea of a handy treat for those who celebrate.  My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie).  Really good.  Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive.  I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it.  I mentioned that it didn’t look so pretty but they were undeterred.  They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together).  I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too.  You can go really crazy here and have fun.  Serve for your family and friends who happen to celebrate (or not!)  Happy Passover.  Enjoy-

If you have time – find some Maldon sea salt.  It is great – flaky and tasty.  You can order online but pretty certain whole foods sells it.  (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter - but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees.  Line a sheet pan with parchment.  (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly.  Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot).  Remove from oven and sprinkle the chocolate over the hot bubbly mixture.  Place in the oven again for about 30-60 seconds more.  (The second time I made this I did not place the chocolate back in the oven.  I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around.  Either way – its a matter of appearance.  I happen to like to see the chocolate chips and chunks.  Sprinkle the toasted nuts over and then the flaky salt.  (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour.  cut or break into pieces.  I happen to like this cold – so I store in the fridge.  The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.

Enjoy-

other dessert recipes you might like:

• pancakes (protein packed and gluten and dairy free) revisited

Please use the BEST chocolate you can possibly find and afford as this dessert will showcase that chocolate.  Alice Medrich uses 70% bittersweet chocolate.  I used half 70% bittersweet chocolate and half 62% semisweet – as I was not certain that the kids would like it if it was too bitter.  Up to you – and you know your guests.  If you only have semisweet chocolate and would like it richer in chocolate flavor then you can reduce the sugar to 1/4 cup if desired as well.

This recipe calls for eight 6 oz. ramekins.  I used that size but also added 2 larger ramekins and with added baking time they worked just as well.

I doubled the following recipe.

bittersweet chocolate souffles (from Alice Medrich’s Bittersweet with the addition of a speck of salt):

about 2 – 3 tablespoons sugar for ramekins
little melted butter for ramekins
8 ounces bittersweet 70% chocolate, finely chopped (or as mentioned above a sweeter chocolate if preferred)
1 tablespoon unsalted butter
1/3 cup milk (this worked with the skim I had in the house but if you have whole, go for it)
3 large eggs, separated, at room temp
plus one large egg white, room temp (I forgot this!  So my rise wasn’t great…but yours will be!)
1/8 teaspoon cream of tartar
1/4 skant teaspoon kosher salt
1/3 cup sugar

topping:
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar

If you are baking the soufflés immediately, then preheat the oven to 375 degrees and place the rack in the lower third of the oven.

Melt a little butter and with a pasty brush or paper towel, cover the entire ramekin, including the top lip.  Place some sugar on top of the butter and rotate the ramekin around so that the sugar sticks to all of the butter.  As you rotate, pour the extra sugar into the next ramekin and begin again.

Place the chocolate, butter and milk in a medium sized metal bowl and place over a pot of barely simmering water (water shouldn’t touch the bowl). (Or use a double boiler.)   Gently melt and remove the chocolate from the water bath once smooth.  Add the egg yolks and mix well.  (Batter might seem oddly stiff at this point, don’t worry.)

With the whisk attachment and on medium speed (or hand held beaters) beat the egg whites (remember to add the 4th white) with the cream of tarter and salt until soft peaks form (so eggs have a form, but they don’t really hold their shape.)  Then gradually pour in the 1/3 cup sugar and then mix at high speed until the whites get nice and stiff but don’t look dry.

Fold about a fourth of the egg whites into the chocolate/egg mixture to lighten it a bit.  Then fold in the remaining whites carefully – and try to incorporate with out over mixing.

Fill each ramekin 3 quarters full.  ** The soufflés can be prepared up to this point, and placed covered, and refrigerated for up to 2 days – then bake directly from the fridge.

Place the soufflés on a baking sheet and place in the oven.  Now this is the most important part…as you don’t want them too soft and don’t want them to dry out.

Bake until they rise and crack on top.  A wooden skewer or toothpick should come out with moist and gooey but not liquidy.  This will likely take 14-16 minutes but you really need to watch them as all ovens vary.  Oh, and if you refrigerated them, they might take a minute or two longer.

To make the whipped cream, place all ingredients into the mixer and whip on medium high speed until it holds a soft shape.  Please don’t buy whipped cream.  Really, this makes a huge difference!

Serve immediately from oven with a little powdered sugar and a dollop of whipped cream.  Yum!

other dessert recipes you might like:

• chocolate covered Peeps
• chocolate brownie cookies
• chocolate malted sauce & milkshake
• berry summer pudding
• milk chocolate cookies

momofukus butter cake bars:

Find the recipe at Tastspotting.com

Only tip I have is to maybe use a 9×9 cake pan — as these are super gooey and easy to under bake.  Enjoy!!

other dessert recipes you might like:

• cream cheese pound cake
• (gluten-free) chocolate chip peanut butter cookies
• peach cake (pudding like on the bottom)
• (my favorite) brownie sundae with carmalized bananas
• sarabeth’s chocolate cookies

BTW that little red spot is a little heart as I made these for My Sister’s Place for Valentines day.

milk chocolate chip cookies (from February 2009 issue of Food & Wine magazine):

2 1/2 sticks unsalted butter, softened
1 1/2 cups light brown sugar
1 cup plus 1 tablespoon sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
16 ounces good quality milk chocolate chips

Preheat oven to 350 degrees.  With the paddle attachment of your mixer beat together the butter, sugars, eggs, and vanilla on medium to medium high speed until light and fluffy.  This should take about 5 minutes.  Scrape down the bowl and beat again for another minute or so.

Whisk together the flour, salt and baking soda and chocolate chips and add to the butter mixture.  On the lowest speed, mix until just combined.

Place the batter in the fridge for a 1/2 hour or so to firm up (you can skip this and you will have flatter cookies).  Drop by 2 T (or whatever size you want!) onto a parchment lined cookie sheet.  Bake until a light golden brown.  About 9-12 minutes I think.

other dessert recipes you might like:

• thumbprint cookies
• teddie’s apple cake
• waffles (everyday)
• banana oatmeal chocolate chunk cookies
• pancake cake

Oh, and so so so good in vanilla ice cream.  Seriously delicious.

toll house kookie brittle (from my Aunt Suzi):

I doubled this – goes fast!

1 cup butter (2 sticks), softened (not melted)
1 1/2 teaspoons vanilla,
1 teaspoon kosher salt
1 cup sugar
2 cups flour
12 oz package of Toll House chocolate chips
3/4 cup finely chopped salted pecans

Preheat oven to 375 degrees.

Combine the butter, vanilla, sugar and salt in the bowl of an electric mixer (or hand held) and blend well with the paddle attachment.  Fully incorporate the sugar into the butter.  I think my aunt may not use a mixer at all…

On the lowest speed or by hand (and I mean with your actual hand) add the flour and chocolate chips.

Press batter onto a parchment lined sheet pan and press so that the dough is about a half inch thick.  Alternately, Press evenly into a 15×10x1 inch baking pan.

Sprinkle the pecans over the dough and press them in so they stick.  If your pecans are unsalted, sprinkle a little sea salt on top of the pecans.

Bake for 20-25 minutes or until nicely golden

Cool and cut into pieces.  Enjoy!

other dessert recipes you might like:

• white chocolate cherry oatmeal cookies
• nectarine, cherry, and berry crisp
• summer fruit crumble (with a ton of different fruits!)
• momofukus butter cake bars
• doughnut topping (for muffins)

Oh and btw, you can make the filling 3 in advance to make life easier on the day you plan to serve it.

salted caramel pie (very slightly adapted from Simplethings Sandwich & Pie Shop in LA written up in the November issue of Food & Wine):

1 1/4 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
1/4 teaspoon kosher salt
two 14 oz. cans sweetened condensed milk
fleur de sel or Malden sea salt (delicious)
1 1/2 cups heavy cream
1 1/2  tablespoons confectioners’ sugar

Preaheat oven to 350 degrees.  Mix together the graham crumbs, brown sugar, melted butter and salt.  Once all incorporated place and press into an 8-9 inch glass or metal pie pan.  Place in the oven for about 11 minutes until fragrant and lightly golden.  Remove and set aside.

Increase oven temp to 425 degrees.

Place the condensed milk into a 9×13 pyrex pan – or of similar size.  Cover the pan with foil.  Then place that pan into a bigger roasting pan and place in the oven.  Fill the roasting pan (the outside pan) with enough hot water so that it comes about 1/3 up the sides of the condensed milk pan.  I like to do this with the pans in the oven so that I don’t have to carry the pan with water sloshing around.

Now bake the condensed milk for about 2 hours.  During this time, lift the foil and mix with a spatula.  Do this 3-4 times while it cooks.  It should thicken like dolce de leche  and turn nice and golden (versus the whitish color it started out as).  Don’t worry if lumpy – you can smooth out later.  Also – check the water level during this time and add more if necessary (keeping the water 1/3 up the sides of the pan.)

Remove from the oven and let cool.

Scrape caramel into pie crust.  Cover with plastic wrap (spray this with veggie oil spray so that it doesn’t stick to the caramel) and let sit until the filling is chilled and set (about 4 hours).

Whip up heavy cream and sugar (check out whipped cream post for more instruction).  Sprinkle with the fleur de sel/Maldon salt (best!)

And slice and serve…wait for the mmms….

other dessert recipes you might like:

• coconut tart with chocolate smear (non dairy, flourless and also butter-less))
• momofukus butter cake bars
• nectarine, cherry, and berry crisp
• apricot raspberry tart (with easy press in crust)
• cherry almond cobbler

coconut mounds (from Chewy, Gooey, Crispy Crunchy by Alice Medrich):

makes about 22 cookies

4 large egg whites
3 1/2 cups (5.25 oz.) unsweetened dried coconut flakes (also called coconut chips)
3/4 cup (5.25 oz.) sugar
2 teaspoons pure vanilla extract
slightly rounded 1/4 teaspoon kosher salt

Combine all the ingredients in a stainless steel bowl.  Set the bowl over a sauce pan filled with an inch of barely simmering water (the bowl should be on top of the sauce pan, it should not fit inside the sauce pan.)

Mix the ingredients with a rubber spatula over the heated water until the mixture becomes more opaque and less translucent.  This should take about 5-7 minutes.  The mixture will get hot – which you want, but you don’t want to cook the egg whites.

Set batter aside for 30 minutes to fully absorb the coconut flavor.

Preheat the oven to 350 degrees.  Place 2 tablespoons of batter for each cookie onto a parchment lined baking sheet.  Bake for about 5 – 7 minutes (rotating pans).  You want the coconut tips to just start to color.  Reduce the oven temp to 325 and continue to cook for 10-15 minutes (again, rotating your pans) until the cookies are a beautiful cream color with golden brown edges.

If the coconut tips are browning too fast, you can reduce the oven temp to 300.

Let cool on pans, and oh, best to enjoy day one as they are gooey and soft on the inside and crispy on the outside.  Yum.

other dessert recipes you might like:

• vanilla ice cream (custard base)
• heartland turtle bars (amazing)
• blueberry cake with crumb topping
• white chocolate cherry oatmeal cookies
• date nut cookies