Category Archives: Dessert

Lemon Posset (Custard)

03 Saturday May 2025

Posted by in Dairy, Dessert, wrks4me - Recipes

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Ingredients (serves 3)

  • 1 cup heavy cream (whipping cream)
  • 1/4 cup sugar (4 TBSP)
  • 1 1/2 tsp of lemon rind
  • 3 Tbsp of lemon juice
  • Fresh fruit

Instructions

  1. Mix cream and sugar together and put in microwave to heat (1 minute) or until bubbles
  2. Mix everything together and put in serving dishes
  3. Cover and put in refrigerator for 3 hours
  4. Top with fruit and serve with pound cake

Options

  • Add a Shortcrust pastry (Remember to double quantity of Posset)
  • 175g (6oz) plain flour, plus extra for dusting
  • 75g (3oz) cold butter, cubed
  • 1 tbsp icing sugar
  • 1 egg, beaten
  1. To make pastry, put iflour, butter and icing sugar in a food processor and pulse until mixture looks likes breadcrumbs. Add the egg and pulse until mixture comes together. Empty mixture onto a floured work space and lightly knead (do not overwork). Rollout and line the bottom of a quiche or pie plate. Prick the base with a fork and chill in the refridgerator for about 30 minutes.
  2. Preheat oven to 400 degrees F (200 C) and bake for 15 minutes or until a pale golden. Allow to cool.
  3. After making the posset add to crust and chill in the fridge for at lease 4 hours or overnight until set
  4. Serve with berries and dust with icing sugar.
  5. Optional: Before baking you can line the pie cust with parchment paper and weight down baking beans. Remember to remove the parchment paper 5-7 minutes before done.

Posset Options: Make a vanilla bean (vanilla extract) 1 tsp, posset. Garish with toasted coconut or banana

Protein Donut Bites

26 Wednesday Mar 2025

Posted by in Baking, Dessert, Low Carb, wrks4me - Recipes

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Ingredients

  • 1 cup cottage cheese
  • 1 cup flour or almond flour
  • 1 tsp baking powder
  • Cinnamon-sugar

Directions

  1. Mix all ingredients together to form a dough
  2. Divide into 12 balls
  3. Put into a 350 degree F, preheated air fryer for 10 minutes
  4. Let cool and spray with a little oil or dunk in milk, then roll into cinnamon-sugar mixture or drizzle a glaze overtop. (You don’t need to do this if you’re watching your sugar intack or use a sugar-free option, see below)

Glaze Options:

You could coat bites with a mixture of 3 parts icing sugar to 1 part milk (more liquid makes it thinner). The liquid used in a powdered sugar glaze can be simply water or milk mixed with a flavoring, or the liquid itself can impart flavor. Citrus juice like orange, lemon, or lime juices can be used as well as any kind of liquore.
Powdered Sugar Glaze Flavor Options:
Vanilla Glaze: Powdered Sugar, Milk, Vanilla Extract (this is the kind of glaze used to make classic glazed donuts)
Almond Glaze: Powdered Sugar, Milk, Almond Extract
Lemon Glaze: Powdered Sugar, Lemon Juice, Lemon Zest
Orange Glaze: Powdered Sugar, Orange Juice, Orange Zest
Lime Glaze: Powdered Sugar, Lime Juice, Lime Zest
Coffee Glaze: Powdered Sugar, Coffee
Apple Cider Glaze: Powdered Sugar, Apple Cider, Cinnamon

Making powdered sugar (confectioner’s sugar)

You will need a high-powered food processor, or coffee grinder or blender. Ensure it is clean and free of moisture. Add granulated sugar and blend until it is fluffy and smooth. Put though a fine strainer and return any clumps to be processed again. A cup of granulated sugar should yeld about 2 cups of powdered sugar.

Sugar Free option:

  • ¾ cup Sugar Free Granular Alternative (such as Splenda)
  • 2 tablespoons Cornstarch
  • 2 teaspoons Milk (or water)
  • ½ teaspoon Vanilla Extract (or other extract for taste)

Mix together to form a glaze

Note: These can be frozen and then reheated into a microwave for a few seconds.

Keto Instant Pot Cheesecake

26 Wednesday Feb 2025

Posted by in Dessert, Home, Low Carb

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INGREDIENTS:

Crust

  • 1 1/4 cups finely chopped pecans
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 Tbsps Swerve Powdered Sweetener
  • 1/4 cup melted butter

Cheesecake Filling

  • 16 oz of cream cheese
  • 1 cup sour cream
  • 2 eggs
  • 2 pinches of salt
  • 1 tsp vanilla
  • 2/3 + 1/4 cup Swerve Powdered Sweetener

DIRECTIONS:

Crust:

  1. Put all the ingredients into a food processor and blend until combined
  2. Line the bottom of a 6″ round pan with parchment paper (I also created lifting handles out of parchment paper and placed it on the bottom running up the sides and then put the rounded bottom piece on top. This would allow me to run a knife around the edge and gently lift the cake out.
  3. Add enough crumb mixture to line the bottom to about 1/4 inch or to your desired thickness. You should have leftover mixture which you can freeze and save for another time.
  4. Bake at 375 degrees F for about 15 minutes or until the edges begin to turn brown
  5. Remove and allow to cool a bit before adding filling

Filling

  1. Put all ingredients into a food processor and blend until smooth
  2. Pour into the pan with the crust
  3. Pour 1 cup of water into an Instant Pot
  4. Use the trivet which comes with Instant Pot to lower the cheesecake mixture into the Instant Pot
  5. Close lid
  6. Press “pressure cook” and make sure the pressure is “normal” and make sure “keep warm” button is off. Set time to 30-40 minutes
  7. Once time is achieved DO NOT VENT, allow instant pot to cool down naturally for about 15 minutes
  8. Manually release any remaining pressure by gradually turning release knob to venting position.
  9. Carefully lift lid to avoid dripping condensation on cheesecake. Top of cheesecake should be jiggly but not liquid. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker. Once the pressure is reduced and you can open the cover, remove the trivet with the cheesecake.
  10. Allow to cool completely in the refridgerator for about 12-24 hour before serving
  11. Remove any parchment paper before serving
  12. Serve with your favourite low carb topping such as fresh fruit or whipped cream

Enjoy

A Better Box Cake

20 Friday Dec 2024

Posted by in Baking, Dessert, Home, wrks4me - Recipes

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Ingredients

  • 1 box of yellow cake mix
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 box vanilla pudding instant mix (3.4 oz)
  • 2 teaspoons cinnamon
  • 4 eggs
  • 3/4 cup water
  • 3/4 cup oil

Instructions

  1. Preheat oven to 350 degrees F (175 C)
  2. Grease and flour a bundt pan to prevent sticking
  3. In a large bowl combine yellow cake mix, brown sugar, white sugar, vanilla pudding mix and cinnamon.
  4. Add eggs, water and oil. Beat on medium speed until the batter is smooth and well blended.
  5. Pour the batter evenly into a prepared bundt pan
  6. Bake in a preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cake. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely

Optional glaze

  1. Combine 1/4 cup melted butter, 1/2 cup sugar and 1/4 cup water in a saucepan.
  2. Bring to a boil, stirring until the sugar dissolves. Pour the warm glaze over the cake for a shiny delicious finish.

Recipe Source

Any Occasion Dark Fruit Cake

20 Tuesday Dec 2022

Posted by in Baking, Dessert, Home

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This is a very moist and easy fruit cake to make.

Ingredients

  • 1 1/4 cups dried prunes (6 oz), chopped
  • 1 1/4 cups chopped dates (6 oz), chopped
  • 1 1/2 cups dark raisins (8 oz)
  • 1 1/4 cups golden raisins (6 oz)
  • 1 1/4 cups currants (6 oz)
  • ¾ cup butter
  • 1 cup dark or golden brown sugar
  • ¾ cup molasses
  • ½ cup coffee liqueur, or ½ cup strong black coffee (You can also make an instant coffee)
  • Zest and juice of 2 oranges or a combination of oranges and lemons
  • 1 cup chopped glace cherries
  • 1 cup candied citrus peel or pineapple, mango or papaya (I use a combination of each)
  • 1 1/2 cups pecans (7 oz), roughly chopped
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 2 tsp powdered ginger
  • 1/2 tsp cloves
  • 1 tsp nutmeg
  • 3 tbsp cocoa (Yes cocoa) it melds well with the coffee but doesn’t taste chocolatey)
  • 3 eggs
  • 1 1/3 cups all purpose flour
  • ½ cup ground hazelnuts or slivered almonds or walnuts
  • ½ tsp baking powder
  • ½ tsp baking soda

Note: This cake is a combination of all your favourite fruits and nuts, so substitute as you wish.

Prepare pans: I use 2 loaf pans. lightly butter the pans and then line with parchment paper. You can cut two pieces and line up then down then up the other side. Then use the remaining piece to line the bottom and up the sides in the other direction.

If you use a round springform pan, lightly butter sides and bottom. Line bottom with parchment paper then the sides with a strip of parchment paper.

Directions

  1. Melt butter over medium heat, add the dates, currents, prunes, raisins, molasses, brown sugar, spices, coffee or coffee liqueur, orange zest and orange juice in a large saucepan.
  2. Bring everything to a low boil and simmer for about 10 minutes.
  3. Remove from heat and allow to cool down (about an hour). This is so when you add the eggs they will not become cooked eggs
  4. When cool, add in beaten eggs
  5. Sift in cocoa, baking powder, baking soda and flour
  6. Add all the ground nuts and the cooled boiled mixture
  7. Fold in the cherries, citrus peel and candied fruit
  8. Pour into the prepared baking pans.
  9. Decorate with pecan halves and candied cherries.
  10. Bake at 300 degrees F. for about 1 1/2 hours. depending on the pan size.
  11. Test for doneness with a tooth pick. This is a challenge due to the fruit sticking to the tooth pick.
  12. Remove from oven and allow to completely cool.

Note: If your candied fruit are too dry, add them while cooking the prunes, raisins etc. This will add back the moisture.

Options:

You can spread some of your favourite marmalade over top when the cake is still warm.

Or poke small holes in the top and bottom and pour about 4 oz of your favourite alcohol such as a flavoured brandy, rum or whiskey. Half on top and half on the bottom. Wrap several layers of alcohol socked cheesecloth.

Or soak your fruit in alcohol instead. Here is a link to show you how. Use the fruit above and soak according to directions in video.

Wrap cake in several layers of plastic wrap and store in a cool place

Enjoy

Pecan Pie/Tarts Please

11 Sunday Dec 2022

Posted by in Baking, Dessert, wrks4me - Recipes

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This is an holiday favourite. The kids and family ask for it whenever we gather.

Ingredients

  • Unbaked pie crust or tarts
  • Shelled pecan halves (approx. 2 to 2 1/2 cups)
  • 3 large eggs
  • 1 cup of dark corn syrup (optional 3/4 cup dark corn syrup and 1/4 cup maple syrup)
  • 1/2 cup of your favourite packed brown sugar (light, medium or dark)
  • 1/4 cup of melted butter cooled to room temperature
  • 1 1/2 teaspoons of vanilla extract
  • 1/4 teaspoon of table salt

Directions:

  1. Place pie shell or tart shells on a baking sheet in case of spillage
  2. Preheat oven to 350 degrees F.
  3. Line bottoms of pie shells or tart shells with pecans
  4. Mix together all remaining ingredients
  5. Carefully pour to the top of shells

Bake:

  • Pie Crust:
    for 50-55 minutes in middle of oven (after first 20 minutes place a pie shield (silicon or aluminum foil) over edges of crust to prevent too much browning of edges
  • Tart Crust:
    for 20 minutes in middle of oven

Allow to cool as they are very hot. Serve at room temperature.

Enjoy

Based on Original recipe

Peanut Butter & Chunky Date Cookies

31 Thursday Mar 2022

Posted by in Baking, Dessert

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Ingredients

  • 1 cup (100g) rolled oats
  • 1/2 cup (55g) almond flour
  • 1/2 tsp baking soda
  • 1/2 cup (125g) crunchy peanut butter
  • 1/4 cup (80g) maple syrup or sugarless table syrup
  • 1-2 tsp vanilla extract (optional)
  • 3/4 cup chopped dates

Directions

  1. Preheat the oven to 350ºF.
  2. Stir together the oats, almond flour, baking soda into a mixing bowl
  3. Add the peanut butter, maple syrup or sugarless table syrup, and vanilla.
  4. Add the chopped dates.
  5. Use a small cookie scoop and roll into balls
  6. Arrange balls on a cookie sheet lined with parchment paper or silicon pad.
  7. Lightly press with a fork
  8. Bake for 10-12 minutes at 350ºF checking that the bottoms do not burn
  9. Place cookies on a cooling rack for at least 10 minutes.

Enjoy

Earthquake Cake

26 Saturday Sep 2020

Posted by in Dessert

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Ingredients

  • 1 box your favourite Chocolate Cake Mix (do not prepare as directed on box, use instructions and ingredients below)
  • 1/3 cup oil
  • 3 eggs
  • 1 1/3 cups water
  • 2/3 cup shredded coconut
  • 2/3 cup chocolate chips
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1/2 cup or 1 stick, unsalted or salted butter
  • 3 3/4 cups of icing sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  3. Sprinkle the coconut, chocolate chips, and the chopped pecans over the bottom of the pan.
  4. Mix the chocolate cake mix along with the oil, water and eggs using a spatula or hand mixer.
  5. Pour the cake mix over top of the coconut/chocolate chip/pecan layer.
  6. In a saucepan or fry pan, melt the butter and cream cheese together.
  7. Using a spatula or hand mixer on low, add the butter/cream cheese mixture together with the icing sugar until it’s smooth.
  8. dollop the mixture on top of the uncooked chocolate cake in the pan, and swirl using a knife into the cake mix.
  9. Bake for 35-45 minutes. Using a toothpick to test the doneness will not work as the mixture is too gooey. Just make sure it doesn’t wobble too much.

Enjoy

Carrot Cake

21 Tuesday Jul 2020

Posted by in Baking, Dessert

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Ingredients

  • 2 cups (500 ml) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 2 tsp (10 ml) ground cinnamon
  • 1/4 tsp (1.25 ml) ground nutmeg
  • 1/2 tsp (2.50 ml) ground ginger
  • 1 tsp (5 ml) fine salt
  • 4 eggs
  • 2 cups (500 ml) white sugar
  • 1 cup (250 ml) canola or vegetable oil
  • 1/4 cup (60 ml) melted butter (optional for firmer cake, I leave this out)
  • 2 tsp (10 ml) vanilla extract
  • 2 cups (500 ml) grated carrots
  • 1/2 cup (125 ml) pecan chopped
  • 1/2 cup (125 ml) walnut chopped
  • 1 cup (250 ml) canned crushed pineapple (drained)
  • 1/2 cup (125 ml) raisins (optional)

Icing

  • 1 pkg (250 g) cream cheese
  • 1/4 cup (60 ml) softened butter
  • 1.5 tsp (7.5 ml) pure vanilla extract
  • 3 cups (750 mg) icing sugar

Directions

  1. Preheat oven to 350 degrees F (180 degrees C)
  2. Grease and flour a 9″x13″ baking pan
  3. Sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, set aside
  4. In another bowl, whisk together the eggs, sugars, oil, butter and vanilla extract
  5. Pour over dry ingredients and mix until moistened
  6. Sir in carrots, pecans, walnuts, pineapple and raisins (optional)
  7. Pour batter into baking pan
  8. Bake for 35 minutes or until a wooden toothpick comes out clean
  9. Remove from oven and cook in the pan on a rack

Icing

  1. Beat together, cream cheese and butter until smooth
  2. Add vanilla extract and then icing sugar a little at at time until smooth and creamy
  3. Spread over cooled cake and serve

Enjoy

Hummingbird Cake

09 Monday Dec 2019

Posted by in Baking, Dessert, wrks4me - Recipes

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Humminbird Cake

Ingredientswrks4me_terry_tested-11

Cake

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3 large eggs
  • 1 1/2 cups vegetable oil
  • 1 1/2 tsp vanilla
  • 1 can crushed pineapple (NOT DRAINED) (8 ounces)
  • 2 cups chopped bananas (1 1/2 cups mashed) or 3 bananas
  • Shortening (for greasing pan)
  • 1 cup chopped pecans (toasted pecans)

Icing

  • 1/2 cup chopped pecans
  • 1/2-3/4 cup(s) flaked coconut (depending on your taste)
  • 1-2 package(s) of cream cheese (8 ounces ea., depending on your taste)
  • 1/2 cup of butter
  • 4 cups of icing sugar (16 ounces)
  • 1-2 teaspoons vanilla (depending on your taste)

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, salt, baking soda and cinnamon in a large bowl
  3. Add eggs and oil, stir until ingredients are moistened
  4. Stir in vanilla, pineapple, bananas and 1 cup of chopped toasted pecans (put pecans on a baking sheet and put under the broiler for a minute or two while stirring to ensure they don’t burn)
  5. Pour batter into 3 well-greased and floured 9-inch cake pans
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes our clean.
  7. Remove from pans after cooling for about 10 minutes and then cool cake completely before icing (about 1 hour)
  8. Cream butter in mixer and add vanilla and gradually add icing sugar. Stir in coconut.
  9. Spread 1 cups of cream cheese icing over first layer and top with second layer and top with another cup of icing, then top with last layer and frost the top and sides with remaining icing. Decorate top with pecan half’s and pecan pieces

Note: I know prefer to use two jello roll pans (these pans are smaller than a cookie sheet) lined with parchment paper instead of cake pans. I use an ice cream scoop to divide the batter between the pans. This makes 4 equal layers. Back around 15-20 minutes instead of 30 minutes as they are less thick. Once each layer is cooled enough I simply cut them in half including the parchment paper and stack them onto of each other til I’m ready to frost them. I then remove the parchment paper and ice each layer but not the sides. I then trim each side to make it nice and neat. To serve cut the cake down the middle and then serve 1-2 inch slices.

Original Recipe Link