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Vegan Peanut Butter Cups

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Looking for your chocolate fix without the dairy?  Look no more, we have the answer to your sweet tooth and this is a game changer.  Introducing vegan peanut butter cups, so rich and creamy you will not believe they are dairy free.

Have you ever tried cooking with cacao butter?  Not only are they the base for these awesome chocolates but they can also be used as a skin moisturizer….who knew?  Talk about a double whammy!! The cacao butter melts down beautifully and freezes in a matter of minutes.

 

To make these little bites of bliss simply add cacao cubes into a saucepan warmed over low heat.  Once the cacao butter melts down add maple syrup, cacao powder (or cocoa powder) and vanilla and mix together.  Remove from heat and fill each mini liner to the halfway point with chocolate.  Drop a heaping 1/2 tsp of peanut butter into each cup and fill chocolate over the top.  Freeze for 10 minutes until set.  Sprinkle with a pinch of sea salt and eat up! Store cups in the freezer, although my guess is they won’t last long!

 

Vegan Peanut Butter Cups
 
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Serves: 12-14
Ingredients
  • 1 C cacao butter
  • 3 Tbsp maple syrup
  • ½ C cocoa powder or cacao powder
  • 1 tsp vanilla
  • approx ⅓ C peanut butter
  • sea salt
Instructions
  1. In a small saucepan over low heat melt cacao butter. Add maple syrup, cacao powder and vanilla and whisk to combine. Remove from heat.
  2. Line a mini muffin pan with liners. Start with 12 liners - pour chocolate to the halfway point in each liner. Drop a heaping ½ tsp peanut butter in each cup. Fill to top with remaining chocolate. May be able to fill 1 or 2 more cups.
  3. Freeze peanut butter cups for 10 minutes. Top each cup with a small pinch of sea salt. Store chocolates in the freezer in an airtight container.

Cream Cheese Tarts with Fresh Strawberries

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You are looking at one of the easiest desserts on the planet but shhhh….don’t tell anyone!  Make them think that you slaved away all day in the kitchen.  These cream cheese tarts (which can also be made in a pie dish and served as slices) are sure to score BIG points with your Valentine, and anyone else that gets their hands on them. The good news is that aside from quickly browning up the graham cracker crust in the oven, the rest of the dessert is no-bake. Now that’s my kind of dessert!!

You can change up the topping with your choice of berries, we love using a mix of raspberries and blueberries as well.  Use whatever you prefer, or happen to have in the fridge!! These are great as a make ahead dessert as well for entertaining.  Throw this dessert together in the morning and store them in the refrigerator without the berries.   When you’re ready to dig in, top with fresh berries and a sprinkle of powdered sugar if you’re really feeling fancy and serve.

 

Cream Cheese Tarts with Fresh Strawberries
 
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Serves: 12
Ingredients
  • 12 muffin liners
  • 1¼ C Honeymaid graham cracker crumbs
  • ¼ C sugar
  • 5 tbsp butter, melted
  • 1 C heavy whipping cream
  • 1 C powdered sugar
  • 1 C cream cheese, softened
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and sugar together in a bowl. Line a cupcake pan with liners. Add a heaping tbsp of graham cracker mixture into each muffin liner, distributing evenly. Press the graham cracker mixture on the bottom and around the sides of the liner. Bake for 8-10 minutes. Set aside to cool
  2. Using a cuisinart mixer or a hand mixer, beat whip cream until it begins to thicken. Add cream cheese and vanilla and beat for an additional 30 seconds. Slowly add in powdered sugar and continue to beat until mixture thickens and forms peaks. Fill muffin liners to the top. Refrigerator at least 2 hours or until ready to serve. Serve with fresh berries of choice on top.
Good Thyme Tip - This can also be made into a pie instead. Just use a glass pie dish and bake the crust in the pie dish. Fill the crust with the cream cheese filling and refrigerate.

Mixed Berry Crisp with Coconut Cream

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Our favorite mixed berry crisp with coconut cream is all your’s. Looking for the perfect winter dessert to serve your guests for NYE?  Well, look no further!  We have the answer for you.  You are going to want to make this berry crisp with coconut cream because it’s like the best thing EVER!!  These sweet berries that become hot and bubbling in the oven topped with the warm buttery crisp are so insanely perfect we can hardly stand it.  Wow… getting a little overly excited about a crisp…so what, no shame here.  But really, when you mix the blueberries, raspberries, blackberries and strawberries, and top them with oats, butter and brown sugar, then bake them in the oven, you just can’t go wrong.  And don’t even get me started on the way this dessert makes your house smell when it’s baking!  I wonder if they have a berry crisp candle…I’m sure they do, they have a candle for everything.  Not that a candle even compares to the real deal in the oven…it just made me wonder.  I wouldn’t buy one anyway though.  I prefer the smell of the real crisp in the oven.  One of the ingredients that really changes the game in this dessert is the ground ginger!  Crazy huh? But trust me, it really gives it a perfect bite. This one happened at my house on Christmas Eve and the family was freaking out!  It doesn’t take much these days! Something as simple as a berry crisp and I’m like a food hero!  I’ll take it!

Stephanie Heymann Photography

 

 

Berry Crisp with Coconut Cream
 
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Serves: 6
Ingredients
  • 5 Cups mixed berries (we used 1 heaping cup each of fresh blueberries, raspberries, blackberries and strawberries)
For the Berries:
  • ½ teaspoon corn starch (mixed with ½ teaspoon warm water in a small prep bowl to make a paste)
  • 1 ½ tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
For the Crisp Topping:
  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup oats
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 5 tablespoons chilled butter
For the Coconut Whipped Cream:
  • 14 oz can coconut cream (we like Trader Joe's brand)
  • ¼ C powdered sugar (may adjust depending on sweetness preference)
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 375°. In a medium bowl, combine berries with corn starch mixture, sugar and lemon juice. Stir until berries are well coated.
  2. In a medium bowl, combine ingredients for the crisp topping. Cut the chilled butter into cubes and use your hands to mix until you have a crumbly mixture. Sprinkle evenly over the berries.
  3. Bake in center of oven for about 40 minutes until the fruit is bubbling and the topping is golden brown. Remove from oven and transfer to a cooling rack.
For the Coconut Whipped Cream:
  1. Chill can of coconut cream in the refrigerator overnight. At least 15 minutes before making the cream, chill beaters and bowl in the freezer (not mandatory but helps keep the cream chilled when making).
  2. Remove the coconut cream from the fridge, making sure to keep the can upright - do not shake. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and powdered sugar and continue to beat for about a minute.
  3. Top berry crisp with coconut cream. Refrigerate remaining in an airtight container in refrigerator for up to 10 days.

No-Bake Chocolate Coconut Date Bars

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No-bake chocolate coconut date bars. Trust us when we tell you that you can have a healthy candy bar!!  Seriously, these little gems are like nothing you have ever tasted before.  They are so rich and decadent and yet, they are made with clean, wholesome ingredients!!  Once again, a total WIN!  We love using dates as a natural sugar.  They are so versatile and offer the perfect amount of sweetness…actually, a lot of sweetness but we are not complaining.  Do you remember those little candy bars called an Almond Joy?  Well, these no bake chocolate coconut date bars are a take on those little candy bars but without all the freaky ingredients!  And, how awesome is a dessert that you don’t have to bake either?  You just mix the ingredients in a food processor, press it into a baking dish, melt some chocolate to smear on top and pop them in the fridge until they firm up and you are ready to cut them into squares.

So few ingredients and yet so amazingly delicious!!  Eating these right now! Buh bye!

 

 

 

Chocolate Coconut Date Bars
 
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Serves: 24 squares
Ingredients
  • ⅔ C raw, unsalted almonds
  • ½ C flaked unsweetened coconut
  • 25 medjool dates - pitted
  • 2 Tbsp cacao powder
  • 1 Tbsp coconut oil
  • ⅛ tsp salt
  • ½ C semi sweet chocolate chips
Instructions
  1. Place almonds in a food processor and pulse until finely ground. Add dates and process until finely ground and combined. Add coconut, cacao powder, coconut oil and salt and process until combined (texture will be sticky).
  2. Line an 8x8 baking dish with parchment paper. Press date mixture into pan. Melt chocolate chips in microwave safe bowl then spread chocolate over top of date mixture.
  3. Place pan in refrigerator for at least 1 hour. When ready to serve, remove date mixture from pan, place on cutting board and cut into small squares. Store in airtight container in fridge.

Cinnamon Caramel Corn

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Growing up my mom used to make the most ridiculously amazing caramel corn that was dripping in all things bad like corn syrup and tons of brown sugar,  but oh did it taste so good! It was our mission to come up with our own version of this tasty treat that was still sweet and every bit as caramely but didn’t contain 10 billion calories! Mission accomplished!! It’s not exactly calorie free but you can feel a lot better about throwing handfuls of our GTK cinnamon caramel corn in your mouth than the old school version!   Think coconut cream, pure maple syrup, coconut oil, ground cinnamon….do we have your attention yet? Make this next time you have family movie night or as an after school treat or a fun snack to have out when you are entertaining or just make it just because it’s so darn good, we promise!

caramelcorn

Stephanie Heymann Photography

Cinnamon Caramel Corn
 
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Serves: 10 Cups
Ingredients
  • 10 C air popped popcorn
  • ½ C coconut cream - see notes
  • ½ C Pure maple syrup
  • 2 Tbsp coconut oil
  • 1 Tbsp brown sugar
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt + more for sprinkling
  • **Notes - Use only the thick cream on the top of the can of coconut cream. Do not shake or mix the can before opening. Store remaining coconut cream (not clear liquid) in a airtight container in tbe refrigerator.
Instructions
  1. Preheat oven to 250 degrees.
  2. In a saucepan add all ingredients (except for popcorn) together, whisking until incorporated. Bring to a boil, reduce heat to simmer for 20 minutes, stirring occasionally.
  3. Remove from heat and pour sauce over the popcorn, stir until coated evenly.
  4. On a parchment lined pan spread popcorn out evenly and place in oven. Stir after 15 minutes, cook for 30 minutes. Remove from oven and let cool. Sprinkle with additional salt if desired.

Maple Cinnamon Roasted Pears with Vanilla Ice Cream

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What’s better than a roasted Bosch pear?? Oh, I know!! A roasted Bosch pear with vanilla bean ice cream and a sprinkle of nutmeg.  It looks like a labor intensive dessert but it’s really super simple.  Prep the pears for roasting by peeling the pears and covering them with this yummy maple cinnamon mixture.  Bake for 30 minutes and the pears will turn from this…

pearprep

to this.  Soft and sweet with a bunch of syrup left over to pour in the bowl with the ice cream.

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In full disclosure I bought ice cream the day before I was prepping to roast my pears.  When I went to put my beautifully roasted pears with my ice cream I opened the container and this is all that was left.  My kids got into the ice cream and left this little sad spoonful for my pears.  Such a buzz kill, but that’s a day in the life of kids.  We were out the night before so my kids easily convinced their babysitter that it was perfectly fine to eat almost all of the ice cream.  Oh well, you get the idea with this pitiful little half scoop.  Next time I’m locking the freezer!!

pearicecream

Maple Cinnamon Roasted Pears with Vanilla Ice Cream
 
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Serves: 8
Ingredients
  • 4 Bosch pears
  • ½ lemon
  • 2 Tbsp coconut oil
  • ½ C pure maple syrup
  • 2 Tbsp brown sugar
  • ½ tsp vanilla
  • ¼ tsp cinnamon
  • small pinch kosher salt
  • vanilla ice cream
  • ground nutmeg
Instructions
  1. Preheat oven to 375 degrees. Peel the pears with a vegetable peeler and cut in half lengthwise. Use a melon scooper to scoop out the core. Rub all sides of the pear with the half lemon and place in a large casserole dish cored side up.
  2. In a small saucepan over medium heat melt coconut oil, maple syrup, brown sugar, vanilla, cinnamon and salt. Heat until melted and sugar is dissolved - about 3 minutes.
  3. Spoon the syrup over the pears and bake 30 minutes. Turn the oven to broil for the last 1-2 minutes, careful not to burn.
  4. Serve the pears with vanilla ice cream, a spoonful of syrup and a dash of nutmeg over the top.

Oatmeal Cookies with Chocolate, Raisins and Coconut

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I think since we added raisins, coconut oil and Greek yogurt to these cookies then they should be deemed as healthy, right? I know it’s a little bit of a stretch but hey, sometimes a girl just needs have a cookie, or 4….I mean I’ve never done that, I’ve just heard of people that have done that.

In the grand scheme of cookies these are A LOT healthier than most and they are D to the Lish. You can see that I had a little cookie monster on this particular baking day, which made it even more fun. It’s always better to taste test cookies with a friend so if someone asks where all of the cookies went you have someone else to blame!

oatmealcookiedough

These cookies are every bit as good as they look. Gooey chocolate chunks with flaked coconut and sweet raisins. So good you might just have 4!

oatmealcookiesloane

oatmealcookies

Oatmeal Cookies with Chocolate, Raisins and Coconut
 
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Serves: 24
Ingredients
  • 1¼ C rolled oats
  • 2½ C unbleached all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • ¾ C melted coconut oil
  • ¾ C dark brown sugar
  • 1 large egg
  • 2 tsp vanilla
  • 1 Tbsp Fage 0% greek yogurt
  • ½ C shredded coconut (either sweetened or unsweetened)
  • ½ C semi-sweet chocolate chunks
  • ½ C raisins
Instructions
  1. Preheat oven to 350 degrees. In a medium bowl mix dry ingredients together (except brown sugar) and set aside.
  2. In a large bowl with an electric mixer, beat coconut oil and brown sugar. Add in egg, vanilla and Fage and continue to beat until smooth. Slowly add in dry ingredients until well incorporated. Add in coconut, chocolate chips and raisins until mixed together.
  3. Using a cookie scooper, drop cookie dough onto a un-greased cookie sheet. Bake 9-11 minutes. Remove from oven, let cool for 2 minutes before transferring to a wire rack.

Cinnamon Salted Caramel Root Beer Floats

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The nostalgia of an old-fashioned root beer float; it wasn’t very often that I had one growing up, but when I did you bet it was a memorable experience! The way the root beer makes the ice cream turn frothy and somewhat icy and the consistency of the two make for a perfectly creamy and refreshing dessert all in one glass. For Father’s Day this year we thought we would take the traditional root beer float and kick it up a notch to make it even more decadent and memorable. I think we accomplished what we set out to do with this cinnamon salted caramel root beer float. It is seriously everything!! Let’s just start with the salted caramel rim…I mean really, I would just be happy with that. Then add in some cinnamon ice cream, old-fashioned root beer and perhaps a drizzle more of the salted caramel on top. Heck ya! I will tell you that Dad was happy and nobody else was complaining either!

cinnamoncaramelrootbeer

Cinnamon Salted Caramel Root Beer Floats
 
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Serves: 2
Ingredients
For salted caramel sauce:
  • 1 C sugar
  • ¼ C cold water
  • ½ C heavy cream
  • 2 Tbsp unsalted butter
  • ¼ Tbsp kosher salt
For the root beer float:
  • 4 scoops cinnamon ice cream
  • 1 bottle root beer
  • kosher salt
Instructions
  1. For the salted caramel sauce:
  2. In a medium saucepan over medium heat, combine sugar and water and stir to combine. Without stirring, cook until the sugar turns an amber hue, approx 12 minutes.
  3. While the sugar and water are cooking, warm cream in a small saucepan, do not boil. When the caramel is ready slowly whisk in the cream until the mixture is smooth, about 2 minutes. Remove from heat, whisk in butter and salt to taste.
  4. For the root beer float:
  5. Using 2 drinking glasses (or mason jars) dip rim in salted caramel and sprinkle with kosher salt so it sticks to the caramel. Turn glass over in the sink to remove any salt from the inside of the glass. Add 2 scoops of ice cream into each glass and add root beer. Drizzle additional caramel sauce over the top.
Good Thyme Tip - Caramel ice cream or traditional vanilla are also great options instead.

Coconut Whipped Cream

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When we discovered that a healthier/non-diary whipped cream option existed we were all over it like a fly on you know what!! Kinda gross analogy since we’re talking about food here but you get the jest of it, we were pretty excited! Once we whipped up our first batch we knew we were forever hooked. Who knew that coconut cream could turn into the most decadent flavorful whipped cream? Even better, the consistency changes once it’s refrigerated for a few hours and it becomes somewhat dense, turning it more into a frosting. So what are you in the mood for…whipped cream or frosting? Take your pick! We are talking about the full fat coconut cream, we like the Trader Joe’s brand (pictured) but there are other brands out there that work just as well. Here are a few tricks to making successful coconut whipped cream:

coconutcream

1. Do not under any circumstances shake the jar! We like to grab the can from the back of the shelf at the store because it probably hasn’t been picked up and jostled around as much…at least that’s our theory and we’re sticking with it!

2. Store the jar of coconut cream in the refrigerator – this way you are all set to go when the moment arises and you need whipped cream STAT!

3. Enjoy every bite and slather it on anything and everything.

coconutcream2

Coconut Whipped Cream
 
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Serves: Approx 1 Cup
Ingredients
  • 1 - 14 oz can coconut cream (we like Trader Joe's brand)
  • ¼ C powdered sugar (may adjust depending on sweetness preference)
  • ½ tsp vanilla
Instructions
  1. Chill can of coconut cream in the refrigerator overnight. At least 15 minutes before making the cream, chill beaters and bowl in the freezer (not mandatory but helps keep the cream chilled when making). Remove the coconut cream from the fridge, making sure to keep the can upright -do not shake. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and powdered sugar and continue to beat for about a minute. Serve immediately or refrigerate. If refrigerating, the coconut cream will harden slightly. Store in airtight container in refrigerator for up to 10 days.

Lemon Curd

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Tangy, sweet, tart, smooth, great with fresh fruit, over ice cream, with yogurt, better yet…directly off of a spoon. Any guesses as to what this may be? Yep, it’s lemon curd! One of my all time favorite sweet treats and the good news is that you don’t need to have a lot to satisfy your sweet tooth. It stores well in the fridge and it’s the perfect dessert to bring to a friends house for dinner or as a hostess gift. Just pour it into a cute little mason jar and you are good to go. This recipe can be used to make orange or lime curd as well. Just substitute the orange or lime in place of the lemon juice and zest and there you have it. Easy peasy!

lemoncurdprep1

lemoncurdprep2

 

lemoncurd

Stephanie Heymann Photography

Lemon Curd
 
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Serves: 2 Cups
Ingredients
  • 6 Tbsp unsalted butter softened
  • 1 C sugar
  • 2 large eggs
  • 2 large egg yolks
  • ⅔ C fresh lemon juice (about 2 large lemons)
  • 1 tsp. lemon zest
Instructions
  1. In a large bowl beat the butter and sugar with an electric mixer for about 1 minute. Slowly add the eggs and yolks and continue to beat for another minute. Mix in the lemon juice, it will look curdled.
  2. In a heavy saucepan cook the mixture over low heat until it looks smooth - until it no longer looks curdled. Increase the heat to medium and cook, whisking constantly - do not let it boil! Keep whisking until the mixture thickens, it should leave a path on the back of the spoon. - about 10-15 minutes.
  3. Remove from heat and stir in the lemon zest. Transfer to a storage container (mason jar or tupperwear). Press a piece of plastic wrap or wax paper over the top to keep a skin from forming on the top of the curd. Cover tightly and store in the refridgerator for up to 1 week. Can also store in the freezer for up to 2 months.
Good Thyme Tip - Can use same recipe to make lime or orange curd. Serve with fresh fruit or over pancakes, waffles or french toast with berries or eat straight out of the jar!