Desserts

When I made it the other night one dinner guest declared it “Birthday Cake Good.” Which means...who needs birthday cake when you can eat this kind of Big YUM stuff!

Chris’s cousins sent us a HUGE box of fruit as his get well wish. There are only two of us, so in order to use the fruit I have had to get creative! Oh, my, these are yummy!

Lemon curd is the perfect spring and summer dessert ingredient. You can serve this very simply by dipping cookies in it or use it like icing dividing layers of a cake. I like to make a tart or even mini-tarts. 

I am a huge fan of English shortbread. When I traveled a lot in England on business, the hotel usually left a package or two by the coffee maker. I used to make that my little breakfast while I worked at the desk.

Everyone loves pumpkin, right? Well, how about a tea bread that’s made with pumpkin? Sort of like banana bread. Or even make it with sweet potato puree.

For breakfast in the morning or with a cup of tea in the afternoon, this low carb coffee cake hits the spot. I made mine with blueberries fresh from the garden, but most berries will work.

The best news is Bob’s Mill has come out with a “superfine” grind almond flour. It makes baked goods so tasty you’d hardly tell the difference.

I eat very few bananas these days because as they ripen their carb count/glycemic index load goes up. So this is a treat. Don’t plan to eat the whole loaf yourself. That could get dangerous.

Change up the fruits and the flavorings and this can be several desserts. Think strawberry with almond, or orange with raspberries.

This stuff is addictive and so refreshing. RARELY do I take seconds on a dessert. With this one I did.

These cupcakes are courtesy of Plan Z dieter Ashley, a professional pastry chef. She has done an amazing job of coming up with these cupcakes.

This is a quick cake that can be served at a party. You don’t need large pieces when something has as much flavor as this does. Pumpkin treats are a big hit in the Fall and over the holidays.

This cherry tart is so easy and it’s fancy enough to serve at a dinner party.

Most often a cheesecake like this has a crust made out of gingersnaps. I’m making mine this way and you’ll swear you’re eating a gingerbread crust without all the sugar.

This gives you a crunchy bottom similar to a graham cracker crust.

This is light, fluffy and super smooth. For a “fancy” dessert, this one is easy to make. Just take your time and follow the directions. You’ll need a few pieces of equipment too but nothing super expensive.

This is a VERY old recipe… in fact, this is the FIRST recipe for brownies. Brownies were first invented at The Palmer House Hotel in 1893. So these won’t be like the ones in a box mix.

My version here is perfect for ZReboot 3.5 and ZLife, sweetened with stevia, and you have your options of flour to make the crumbly aspect of it.

I made this for my husband’s birthday. This makes 33 different lemon desserts since I met him. His favorite flavor is lemon… could you guess?

There’s something about the potential of smelling apples baking with cinnamon and nutmeg that conjures up fond memories of my mother in the kitchen. She taught me as a small girl to make apple crisp so I did it often. This also makes a wonderful little breakfast the next day.