I don’t suffer fools lightly, but when it comes to desserts, I’ve always been one to dash in head long without considering anything beyond how delicious it is going to taste the moment it touches my tongue. I pity the fool that can’t cast caution into the wind every once in a while and enjoy themselves by indulging in a little dessert. This doesn’t mean that you loose total control and eat an entire cake, or a whole carton of ice cream. To me, having dessert means having just a touch of something to satiate that sweet tooth when it gets all excited.
After all, the older I get, the more I find myself adhering to the ancient quote found above the temple in Delphi, “Everything in moderation,” for many reasons. It could be that I’m actually growing up emotionally, or it could be that I’ve become so in tune with my body, that I know what will make me over dose on sugar, fats or salts, so I’ve learned how to pump the breaks, even when the urge is to go past the point of no return is at a fever pitch.
Enter the raspberry fool. With just a hint of cane sugar to bring out the natural, tender sweetness of the raspberries, and a pinch of kosher salt to harmonize this marriage, and you have the perfectly balanced dessert on your hands. If you are avoiding dairy, then by all means, enjoy with just the toasted almonds (I know I do!)
This guest post is from Cindy Gordon of Vegetarian Mamma:
With the sun peaking out more and local farmer’s markets starting up, we begin to see spring produce flourish here in Ohio. One of my favorite seasonal produce picks of spring is rhubarb. It was not until a friend shared rhubarb out of their garden that I knew how tasteful it was. I wish that I had not waited until I was an adult to discover this!
Rhubarb is typically available starting in April and lasting in some places through July. Thanks to some hot greenhouses, rhubarb is available throughout the year in many areas. Rhubarb can vary in color from a beautiful bright red, to a soft pink or a delicate green.
Spring holidays are just around the corner, and I’ve got the perfect recipe for all of your festive gatherings. These grain-free strawberry shortcakes are sure to be a winner with every berry lover.
With Easter quickly approaching, nothing would be more delightful than serving up these friendly and colorful shortcakes. Not too sweet, they’re just as appropriate for brunch as they are for an after-dinner treat. And as spring bursts into bloom with bridal and baby showers popping up on the calendar, it really is the perfect time to make shortcake!
For the past few months, I’ve been experimenting more and more with grain-free, Paleo-friendly recipes. I’ve found that baking without grains can actually be quite delicious and super healthy, too.
If you’re going to dip your toe into grain-free baking, I can just about guarantee that you’ll need some almond flour stocked in your kitchen. There are quite a few brands out there these days, many of which I’ve baked with in a variety of ways. I don’t have a particular favorite—most brands have worked equally well for my baked goods so far. But if you really want “the cream of the crop” when it comes to almond flour, I’d recommend Honeyville Farms, which is ground a bit more finely than other brands. You can also make your own almond flour at home in a snap. See a tutorial here.
What’s a good way to turn that frown upside down?
How about filling your kitchen with delicious aroma and then spooning some warm sweetness into your mouth?
One of my favorite comfort foods is rice pudding. It is a flexible base for gluten-free or allergy-friendly treats. You can change up the flavors to suit the season and your desire. You can go sugary sweet for a decadent dessert or strictly fruit sweetened for a dish healthy enough for a special breakfast.