Surprising delicious desserts from fall vegetables!
Parsnips, carrots and pumpkin star in some surprising sweets!
Shredded Frozen Parsnips with Whipped Cream
The frozen parsnips create a texture reminiscent of coconut shreds. Folded into clouds of whipped cream creates a dreamy dessert. Inspired by recipe by Ann Louise Gittleman
2 cups parsnips
1 pint heavy whipping cream
2 teaspoons maple syrup or honey
½ teaspoon vanilla extract
½ teaspoon ground cardamom ( optional)
toasted walnut pieces for garnish.
At least half a day before serving, grate Parsnips. Put into zip lock bags and shake to make sure separated. Whip the whipping cream very stiff and add sweetener, vanilla and spices if desired. Fold grated parsnips into whipped cream, pour into serving glasses, top with walnut pieces and chill until read to serve.
Pumpkin Cookie Dough balls
If you love eating raw cookie dough, you will love this recipe using pumpkin puree.
1 ½ cups almond flour
1/2 t salt
1 tsp pumpkin pie spice
3/4 cup of butter or Earth Balance
1 C brown sugar
1/2 C pumpkin puree
1/2 t vanilla
1/2 cup mini chocolate chips
30 popsicle sticks
For the Dough -In a medium bowl, whisk together the flours, salt and pumpkin pie spice. In a large mixing bowl, cream the buttery spread and the brown sugar. Add in the pumpkin and vanilla. Beat on medium-speed until everything is combined. Mix in the flour and fold in the chocolate chips. Freeze the batter for 1-2 hours. Roll tablespoon-sized amounts of dough into balls. Insert the pop stick almost all the way through the ball. Put the pops on a baking sheet and place in the freezer for another 1-2 hours.
For the Chocolate Coating-
2 C dark chocolate chips
1 T coconut oil
To Make the Pops -To melt the chocolate, place it in a microwave-safe bowl with the coconut oil. Microwave it in 30-second increments, stirring after each time, until just smooth. Be careful not to overcook it. Or use the double boiler method. Working with 10 pops at a time (you want to keep them nice and cold!), dip them into the chocolate, covering all the sides and then spin the pops a little bit to make the excess chocolate drip off. Place the covered pops on a greased baking sheet and place them back in the freezer. Repeat with remaining pops. Allow them all 1-2 hours in the fridge or freezer before serving.
To make Truffles- If you want to make truffles instead of pops use toothpicks and coat one side at a time, return to freezer and then coat other side.
Carrot Oatmeal cookies from 101 cookbooks
Like carrot cake in a bitelette!