Eat Our Feelings » Dessert http://www.eatourfeelings.com Tue, 09 Feb 2016 16:06:22 +0000 en-US hourly 1 Coconut and Sesame Chocolate Truffles http://www.eatourfeelings.com/sasharecipes/coconut-and-sesame-chocolate-truffles/ http://www.eatourfeelings.com/sasharecipes/coconut-and-sesame-chocolate-truffles/#comments Fri, 06 Feb 2015 18:55:06 +0000 http://www.eatourfeelings.com/?post_type=sasharecipes&p=1239

Coconut and Sesame Chocolate Truffles

From Eat Our Feelings | Desserts | American

00:30
00:10
00:20
High cal Calories 849kcal
High fat Total Fat 63g
High sat-fat Saturated Fat 35g
chol Cholesterol 7mg
sodium Sodium 325mg
carbs Total Carbohydrate 64g
Serving size 192g Calories from fat 570kcal Fiber 11g Protein 12g Sugar 41g

Ingredients

  • 12 oz dark chocolate chips/chunks
  • 1 cup coconut milk
  • 1 tbsp unrefined coconut oil
  • 1 cup toasted sesame seeds
  • 1/2 cup shredded coconut
  • 1/2 tsp ground cinnamon
  • 3/4 tsp freshly ground black pepper
  • 1/2 tsp salt

Directions

  1. Pour chocolate into a large bowl. In a saucepan over medium heat, bring coconut milk to a gentle boil, pouring over chocolate. Stir until chocolate is completely melted.
  2. Stir in coconut oil, cinnamon, salt, and 2 tablespoons of sesame seeds. Refrigerate mixture for a couple hours, or until cool and solid.
  3. Pour the sesame seeds and black pepper into one bowl, and the shredded coconut into another. Using a spoon, scoop the chilled chocolate* and roll quickly in your hands (so as not to melt it with your warm little paws), then roll and coat evenly in either shredded coconut or sesame seeds.
  4. Store in a cool place before serving.
  5. *Truffles can be as big or small as you like! We usually make them about the size of a quarter-machine gum ball.

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]]> http://www.eatourfeelings.com/sasharecipes/coconut-and-sesame-chocolate-truffles/feed/ 0 Ginger-Raspberry-Pear Compote http://www.eatourfeelings.com/sasharecipes/ginger-raspberry-pear-compote/ http://www.eatourfeelings.com/sasharecipes/ginger-raspberry-pear-compote/#comments Sun, 25 Jan 2015 04:20:24 +0000 http://www.eatourfeelings.com/?post_type=sasharecipes&p=1190

Ginger-Raspberry-Pear Compote

From Eat Our Feelings | Desserts | American

00:35
00:15
00:20
Low cal Calories 90kcal
Low fat Total Fat 1g
sat-fat Free Saturated Fat 0g
chol Free Cholesterol 0mg
sodium Free Sodium 3mg
carbs Total Carbohydrate 22g
Serving size 128g Calories from fat 5kcal Fiber 6g Protein 1g Sugar 14g

Ingredients

  • 1 10 oz bag of frozen raspberries
  • 1 tablespoon fresh minced ginger
  • 1 tsp vanilla extract
  • 1 pear, peeled and diced
  • 2 tbsp maple syrup

Directions

  1. Combine all ingredients in small pot, over medium heat. Bring to a simmer, and lower heat.
  2. On low, simmer for about 20 minutes, or until ingredients have come together, and are more-or-less uniform. Serve warm over oatcakes, or as a side dish.

Analyzed by Kitchenbug

]]> http://www.eatourfeelings.com/sasharecipes/ginger-raspberry-pear-compote/feed/ 0 Kitchen Sink Cobbler (In a 9×9 pan) http://www.eatourfeelings.com/sasharecipes/kitchen-sink-cobbler-in-a-9x9-pan/ http://www.eatourfeelings.com/sasharecipes/kitchen-sink-cobbler-in-a-9x9-pan/#comments Thu, 22 May 2014 02:58:34 +0000 http://www.eatourfeelings.dev/?post_type=sasharecipes&p=1097

Kitchen Sink Cobbler (In a 9x9 pan)

From Eat Our Feelings

00:50
00:20
00:30
High cal Calories 1177kcal
High fat Total Fat 47g
High sat-fat Saturated Fat 29g
High chol Cholesterol 122mg
sodium Sodium 409mg
High carbs Total Carbohydrate 188g
Serving size 401g Calories from fat 423kcal Fiber 5g Protein 8g Sugar 132g

Ingredients

  • Filling:
  • 2 1/2-3 cups fruit
  • Half a lemon, juiced
  • 1 tbsp flour
  • 2-3 tbsps sugar

  • Topping:
  • 1 cup flour
  • 1/2 cup butter, at room temperature
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar

Directions

  1. This is an indestructible recipe. I have made it with so many combinations of fruit I can’t keep track but it always tastes amazing.
  2. Topping: Mix flour and sugar and then add in the butter (I have tried the butter melted and room temp and both turned out fine.) The dough should hold together when you squeeze it but still be slightly crumbly.
  3. For the fruit: Ideally I like a combination of berries and peaches or plums but you can really use whatever is available. Mix the fruit with the lemon juice, flour, and sugar. (You can use more or less depending on how sweet the fruit you are using is).
  4. Spread the topping over the fruit and sprinkle some cinnamon on top. Cook at 350 for 20 min or until the top has hardened and you can see the fruit bubbling. Note: the top doesn't really brown so don't wait for that.

Analyzed by Kitchenbug

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