Tag Archive: dessert

Powdered Sugar Crisps

Alright, enough of dressings, let’s go for something sweet! So, previously I’ve written about a dish my mother and I make called Stuffed Elephant Ears. I’ve decided to revisit that, but with fewer calories; since I am working off those excess pounds while I train for a 5K. I found a recipe for something called Powdered Sugar Crisps that is simple enough and with a few modifications mimicked the taste of the Stuffed Elephant Ears.


Cooking Spray

10 Wonton Wrappers

2 teaspoons canola oil

1 teaspoon confectioners’ sugar

1 teaspoon sugar

1 teaspoon ground cinnamon


Step 1: Preheat the oven to 375 degrees. Spray a baking sheet with the cooking spray

Step 2: Cut the wonton wrappers in half diagonally so there are 20 triangles.

Step 3: In a medium-sized bowl gently coat each triangle in oil.

Step 4: Mix the sugar and cinnamon and lightly sprinkle both sides of the triangle

Step 5: Place the triangles onto the baking sheet in a single layer. Bake for 10 minutes until golden brown and crisped.

Step 6: Dust with confectioners’ sugar and serve.

Enjoy the cinnamon sugary goodness!


Pumpkin Oatmeal Cookies

I love pumpkin. Growing up, pumpkin pie was my favorite. No one’s tasted as good as Grandma’s. These cookies don’t taste like Grandma’s pumpkin pie either, but they are sweet and delicious!


1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon backing soda

1 1/2 cups packed light brown sugar

1/2 cups dairy-free butter

1/4 cup silken tofu, lightly beaten

1 teaspoon vanilla

1/2 cup solid-pack pumpkin

2 cups old-fashioned oats

1 cup dried cranberries (or raisins) (optional)


Step 1: Preheat oven to 350°F. Line cookie sheets with parchment paper.

Step 2: Sift flour, cinnamon, salt, nutmeg and baking soda into medium bowl. Beat brown sugar and butter in large bowl with an electric mixer at medium speed about 5 minutes or until light and fluffy.

Step 3: Add tofu, beat until well blended. Beat in vanilla. Add Pumpkin; beat at low-speed until blended. Beat in flour mixture just until blended. Add oats; mix well. Stir in cranberries, if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.

Step 4: Bake 12 minutes or until golden brown. Cool 1 minutes on cookie sheets. Remove to wire racks; cool  completely.

Yields about 2 dozen cookies


Dairy Free Mixed Berry Crisp

I love fruit, particularly anything in the berry family: strawberries, raspberries, cherries; it doesn’t really matter. Fruit tastes especially good in the summer when its hot and you just want something to cool you down. It just makes them more refreshing.

This tasty treat is also gluten-free and egg free. It’s a delicious summer treat served warm with a little vanilla soy ice cream on top!


6 cups mixed berries, thawed if frozen

3/4 cup packed brown sugar, divided

1/4 cup minute tapioca or tapioca flour

Juice of 1/2 lemon

1 teaspoon ground cinnamon

6 Tablespoons cold dairy free buttery spread, cut into pieces

1/2 cup rice flour

1/2 cup sliced almonds, or toasted pine nuts


Step 1: Preheat oven to 375°. Grease sides and bottom of 8- or 9-inch baking pan.

Step 2: Place berries in large bowl. Add 1/4 cup sugar, tapioca, lemon juice and cinnamon; stir until well combined. Let stand while preparing topping.

Step 3: Place butter, remaining 1/2 cup sugar and rice flour in food processor. Pulse until coarse crumbs form. Add nuts; pulse until combined. (Leave some large pieces of nuts.)

Step 4: Transfer berry mixture to prepared pan. Sprinkle topping over berries. Bake 20 to 30 minutes or until topping is browned and filling is bubbly.

Yields about 9 servings


Variation: You can replace the berries with Apples.