Tag Archives: Dessert

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Ginger Dark Chocolate with Almonds

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Flavonoids found in dark chocolate possess protective effects against cardiovascular disease by reducing the risk of blood clot formation, decreasing LDL (bad cholesterol) , increasing HDL (good cholesterol) levels and more. Feeling adventurous? You can make your own daring and unique dark chocolate by experimenting with various flavors from a variety of herbs and spices.  Heart healthy, antioxidant rich, and with only 5 ingredients, I must say this recipe is a win.


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  • 1 cup cocoa powder
  • ½ cup coconut oil 
  • 4 Tbsp. honey 
  • 2 Tbsp. almonds (slivered)
  • 2 Tbsp. ginger powder (may use 1 Tbsp. if a milder flavor is desired)


Melt coconut oil in a saucepan over low heat. Stir in honey until dissolved, and then add cocoa powder, ginger powder and lastly almonds until well blended. Whisk mixture together until smooth. (If it starts to thicken, you may add some additional coconut oil, until a smooth gloss is formed). Pour mixture into your desired mold. You may sprinkle additional almonds on the top as desired. Refrigerate until chilled, about 1 hour.

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Baked Apples with Walnuts

Baked Apples

Servings: 6, Serving Size: 1/6th of apples

Calories:  190.5, Protein: 1.95 g, Carbohydrate: 18 g, Fat: 13.6 g, Fiber: 3.47 g, Sugar: 12.8 g


4 red delicious apples, chopped

1 tbsp allspice

½ tsp ginger

1 tsp cinnamon

1/3 cup butter unsalted, melted

2 tbsp brown sugar

1/3 cup almonds


Preheat oven to 450 degrees F

Combine all spice, ginger, cinnamon and brown sugar in a small bowl. Set aside.

Rinse apples, pat dry and cut into chunks before placing in a baking dish.

Sprinkle apples with the spice mix, then top with walnuts.

Pour the melted butter over the apples, and bake for 20 minutes.

You can eat apples as is, or with a scoop of ice-cream for an extra yummy treat.

Baked apples and walnuts


White Chocolate Chip Pecan Cookies

Chocolate chip cookies   

You can make this recipe your own by adding milk chocolate or dark chocolate chips, and substituting pecans with walnuts or any other type of nuts you prefer.

Yield: 36 cookies, Servings: 18, Serving Size: 2 cookies

Calories:  334.8, Protein: 4.08 g, Carbohydrate: 36.7 g, Fat: 20.2 g, Sodium: 232.9 mg,            Sugar: 23 g



2 ¼ cup all-purpose flour

1 cup butter, softened

1/2 tsp salt

1 tsp baking soda

2 tsp vanilla extract

2 eggs, whipped

1 cup chopped pecans

1 ¼ cup chocolate chips

¾ cup dark brown sugar, packed

¾ cup white granulated sugar


Pre-heat oven to 375 degrees F

Combine flour, salt and baking soda in a bowl.

In another large bowl, cream sugar and butter together. Add in the vanilla extract and the eggs. Mix together.

Add the creamed sugar mixture a bit at a time to the flour. Mix together with a spatula, until thoroughly combined. 

Add in the white chocolate chips and nuts next. Stir into batter.


Line a baking sheet with parchment paper and scoop batter unto sheet using a 1 Tbsp measuring spoon.

Scoop batter 1-1.5 inches apart.

Bake for 9-11 minutes.

Let cookies cool on baking sheet for 2 minutes before transferring them until a wire cooling rack. 

Chocolate Covered Strawberries

Chocolate strawberries

Servings: 6, Serving Size:  2 Strawberries 


A dozen strawberries

2/3 cup of shredded coconut

¾ cup of white chocolate chips

1 cup of milk chocolate chips

A dozen toothpicks

A Styrofoam base



Wash the strawberries and dry them thoroughly. You can set on a cooling rack to make sure they are completely dry before use.

 Place the milk chocolate and white chocolate in a microwave-safe bowl and microwave until it is melted, stirring after every 30 seconds. Overheated chocolate gets thick and hard to work with, you might need to add a little vegetable shortening to thin it out and make it more smooth if this occurs.

 Insert a toothpick into the middle of the strawberry to help with handling.



Put a few tablespoons of each chocolate into two Ziploc bags, (or a piping bag) press the chocolate all the way down,  make a little snip at the corner and save it for later use.

Piping Berries

Holding a strawberry by the toothpick, pull the leaves back so that they don’t get chocolate on them, dip it in chocolate, twirling it in a circular motion to evenly cover most of the berry. Twirl as you lift it from the chocolate it so that any excess chocolate drips back into the bowl.

After this, make designs using the piping chocolate of your choice. Prop the strawberries in the Styrofoam base .

Piped Berries

 Also, you can tap the chocolate strawberries in the coconut before piping. However, make sure not to press it all the way in.

 Once all of the berries are dipped, refrigerate them for 30 minutes to set the chocolate. 

Mango Pistachio Ice-Cream


This homemade mango ice-cream recipe is so easy to make and extremely delicious too. The recipe was tweaked from www.showmethecurry.com

Servings: 21, Serving Size: ½ cup

Calories: 128.8, Protein: 2.13 g, Carbohydrate: 20.2 g, Fat: 4.47 g, Sodium: 32.9 mg


5 overripe mangoes

1/3 cup pistachios

8 oz. cool whip topping

14 oz. sweetened condensed milk*


Peel the 5 overripe mangoes, cutting the 4 mangoes into big slices. Save the 5th mango and cut into chunks, then set it aside. Put the mango slices in a blender, add 2 Tbsp of water and puree until smooth.

In a large mixing bowl, pour in the pureed mangoes, the condensed milk and the cool whip. Mix together using a hand whisk until smooth.

Add in the mango chunks and the pistachio, folding it into the mixture.

Pour mixture into a bowl with a lid. Place in the freezer for 3 hours and enjoy.

*I’ve replicated this recipe a few more times using skim condensed milk, and there wasn’t much of a difference in taste or texture. I recommended skim condensed milk instead of regular condensed milk because it has less calories and no fat.