Crispy Sweet Butternut Fries

I am going to ask you to stretch with me here. Most people consider butternut squash to be a fairly sweet vegetable. I have used it as the base of desserts before. But this is a little different. Butternut Squash Fries are usually a side dish, replacing traditional french fries for people limiting starches, carbs or tubers. In this case I am going to give directions for both a dessert butternut fry and savory butternut fry. The best part is that these fries are actually fried, battered and fried to be precise. They also happen to be grain free. They are soft and butternutty sweet inside, with a light crispy crunch on the outside and absolutely scrumptious when dipped into Cinnamon Whipped Cream. Were you able to stretch with me? Can you see this as an amazing sweet treat, snack or dessert? It is, of course, yummy!

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Apple Crisp (Sprouted Flour, No Oats)

Sometimes less really is more. At least that is how I feel about Apple Crisp. I am not a huge fan of nuts, raisins, or coconut in an apple crisp and I especially don't like oats in my apple crisp. I love oatmeal, I love fresh baked oatmeal cookies, but I don't like the texture of oats when they haven't been baked with enough moisture (don't even get me started on the yuck factor of no-bake oatmeal cookies). I thought about making this recipe over with coconut flour for a grain free treat, but I couldn't do it, I love the simplicity of apples and spices topped with flour (sprouted flour), sugar (coconut sugar), and butter (grass-fed, of course). This has a little more sugar in it than I normally serve for breakfast, but on occasion (such as this morning) I love to serve this with plain  homemade yogurt. For dessert it gets a scoop of vanilla ice cream or a dollop of whipped cream if we are having guests over. Honestly though it needs none of that, just a dish and spoon and a chance to savor each bite.

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Grain Free Chocolate Cookies

My goal today was to create a simple, tasty, sturdy chocolate cookie that could be used like an oreo, to sandwich yummy stuff. Particularly the strawberries and cream frosting I happen to have in my fridge. I succeeded on two out of three goals, these are simple and tasty, but not as sturdy as I hoped. Several attempts led to a sturdier cookie than I started with, but not a crumble free dip in milk cookie. Knowing that my goal hasn't been reached I spent the last 45 minutes searching pinterest, google and yahoo to try and find an alternative cookie to link to so you can enjoy the delicious paring of light strawberry frosting and deep salty chocolaty cookie, but sadly I could not find a recipe that would work. So for now I will post what I have with a warning of potential crumble and continue working on improving this cookie's sturdiness and dunk-ability

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Strawberries & Cream Frosting

I am not a huge frosting fan. I usually find the stuff to be sickeningly sweet. My mom, my boys, my husband, they are the type of folks who could skip the cake and just eat the frosting. I want the cake, with a little bit of light and airy topping. My favorite frostings are usually cream cheese based or whipped cream. This one has both! This frosting on top of a basic soft yellow cup cake reminds me of strawberry shortcake. The strawberries are subtle and not overwhelming.

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Warm Molten Maple Cheesecake

I love molten chocolate lava cakes, they are simple and quick but they seem so fancy. I especially love the gooey centers. I am also a cheesecake fan. Anything creamy, cheesy, and sweet is good in my book. So I am putting the two desserts together. A cheesecake with a warm and gooey center, that only takes about 20 minutes to make and bake. The maple flavor suits a cool autumn evening well. You can make this very low sugar if you only use 1-2 tablespoons of maple and stevia to taste and add 1/2 teaspoon maple extract.

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