Recipe – Tiramisu


6 egg yolks
1 cup sugar
1¼ cup mascarpone cheese
1¾ cup heavy whipping cream
2 -12 oz packages Savoiardi Lady fingers (crunchy not soft variety)
1 cup cold espresso or strong coffee
½ cup coffee flavored Liquor (optional)1 tbsp cocoa for dusting

Combine egg yolks and sugar in the top of a double boiler, over boiling water.

Reduce heat to low, and cook for about 10 minutes, stirring constantly.

This is your sabayon, remove from the heat and whip yolks until thick and lemon colored. (whipping the eggs off the heat should allow them to cool off sufficiently, if you’re going to make a larger batch make sure to give the sabayon time to cool down before adding the rest of the ingredients.)

Add Mascarpone to whipped yolks, beat until combined.In a separate bowl, whip cream to stiff peaks.Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.

Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)Spoon half the mascarpone cream filling over the lady fingers.

Repeat process with another layer.Refrigerate 4 hours or overnight.

Dust with cocoa before serving

PREP TIME 30 mins

TOTAL TIME 30 mins
Author: Chef Dennis via Mama Jeanette Recipe
Serves: 9

Image: Alexis Fam

Recipe ~ Ice Cream Sandwich Cake

Click here for the recipe!
Click here for the recipe!

Speechless – that is what this dessert makes me! It is the most amazing summer dessert you can imagine and it seriously takes less than 5 minutes to whip up! My grandma told me about this recipe last summer, but I never had the chance to try it out {insert me kicking myself here}. When I found out I would be writing for our local parents publication {insert squeal}, and they wanted a recipe easy enough to do with your children I thought of this cake. What better summer recipe than an ice-cream cake that takes little to no thought!?

Recipe ~ Raw Vegan Peppermint Oreos Dipped in Dark Chocolate

by Chef Emily von Euw ~ Click here for complete recipe


Chewy raw chocolate dipped “oreo” cookies sandwiching a luscious, peppermint-spiked, vanilla-enhanced coconut cream filling.

Gather up those ingredients, you’ll definitely want to make this recipe stat.

(And note the link to the recipe about making your own Raw Vegan Chocolate … wow!)

Healthy Recipe ~ Crunchy Coconut Crumble Ice Cream

Crunchy Coconut Crumble Ice Cream contains no white sugar, and uses raw and plant-based ingredients. If you like this recipe, you'll love our upcoming 7-Day Snacks & Dessert Challenge!
Crunchy Coconut Crumble Ice Cream contains no white sugar, and uses raw and plant-based ingredients. If you like this recipe, you’ll love our upcoming 7-Day Snacks & Dessert Challenge!
This recipe will knock your socks off, and I am confident that it will convince any one – plant based eater or not – that raw and plant based desserts can be just as satisfying as their ‘junk’ food counter parts. This recipe is really simple to prepare, and you can have the components on hand in your freezer, ready to be mixed up whenever your sweet tooth calls you. I do recommend that you keep the two components separate until you are ready to munch to maintain maximum crunchability :)



Crunchy Coconut Crumble:

(makes at least 20 servings, depending on how much crumble you want in your ice cream)

  • 1 cup oat groats – ground into a flour
  • 2 cups toasted coconut flakes – you can purchase pre-toasted coconut or toast your own at home.
  • 1 cup almonds, chopped
  • 3 cups fresh dates, pitted
  • 1/2 cup coconut sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla powder or vanilla extract
  • pinch of salt

Ice Cream:

(This is for one serving of ice cream)

  • 2-3 frozen, peeled bananas
  • 1/2 tsp vanilla powder or extract
  • 1/4 cup coconut or almond milk
  • 1/2 cup crumble balls

Directions:   To make your crumble, place your oat groats, coconut sugar, chopped pitted dates, cinnamon powder, vanilla and salt in a blender or food processor and pulse until a sticky cookie dough like consistency is reached. Remove from your blender or food processor and stir coconut flakes and chopped almonds in by hand to maintain their shape and crunch. Form into 1/4 inch balls and place in the freezer. When you are ready to make your ice cream, place your frozen bananas, vanilla and coconut or almond milk in a high speed blender or food processor and process until smooth. Remove from your machine and stir in your crumble mixture. Enjoy!


Recipe ~ Native American Frybread and Tacos


Living in Vallejo, California, for many years, I had the privilege of being in close proximity to the place where the local Native American tribes would gather every summer for a Pow Wow … and no summer is complete without at least one Fry Bread meal!  Even if you can’t make it to the next Pow Wow, here’s a great recipe you can create to join in the festivities and be there in spirit!  AHO!
Prep time   :   5 mins
Cook time  :   10 mins
Total time  :   15 mins
Serves: 4
Ingredients …
  • For the Frybread:
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup water
  • Additional ¼ cup flour for shaping
  • 2 cups oil for frying
  • For the Tacos:
  • 4 cooked frybreads
  • Cooked pinto beans
  • Taco meat*
  • shredded cheese
  • lettuce, tomato, onion
  • hot sauce, pickled jalapenos
  1. Whisk the flour, baking powder and salt together. Combine milk and water in a separate cup.
  2. Add wet ingredients to flour mixture and stir with a fork to mix well. You will have a soft dough.
  3. Flour your counter top well with the remaining ¼ cup flour and coat your hands, too.
  4. Shape the dough into a cylinder and cut into 4 pieces.
  5. Pat each piece out into a circle about ⅓” thick (1 cm) and 6″ across.
  6. Heat the oil to 350 degrees F and fry breads one at a time, for about 2 minutes on each side.
  7. Drain upright.
  8. Serve topped with beans, meat, cheese, and vegetables of your choice.
Notes:  Vegans can substitute Tempeh grounds or soy grounds for the ground beef.  Here are the ingredients to create your taco meat for this recipe …

    • ½ cup diced onion
    • 1 teaspoon cumin seed (or ½ teaspoon ground cumin)
    • 1 tablespoon chili powder
    • 1 jalapeno, minced
    • 2 cloves garlic, minced (2 teaspoons)
    • ½ teaspoon crushed red pepper (optional)
    • 1 pound lean ground beef or 1 pkg. of Vegan grounds
    • ½ cup water, beer, or beef stock
    • 1 teaspoon dried oregano
    • ¼ teaspoon salt
    • For serving:   shredded cheese, lettuce, tomato, sour cream, avocado, salsa

RECIPE ~ Essential Oil Bug Spray

togetherness in nature
Many essential oils have bug repellant properties, but here’s our favorite recipe.  Combine in a spray bottle:

2oz water (or your favorite hydrosol)
10 drops Lavender Oil
10 drops Lemon-Scented Eucalyptus Oil
5 drops Geranium Oil
5 drops Peppermint Oil

Spray on and enjoy the outdoors without being bothered by bugs!  Keep out of eyes and mucous membranes.

Recipe ~ Triple Coconut Chocolate Cookies (vegan, gluten-free)



Ingredients for the cookies

  • 1 Tbsp. ground flaxseed
  • 1/4 cup coconut flour
  • 3/4 cup all purpose gluten-free flour
  • 2 Tbsp. shredded coconut
  • 1 tsp. baking powder
  • dash of salt
  • 1/4 cup coconut oil, softened
  • 2-3 Tbsp. agave
  • 2 tsp. vanilla extract

Ingredients for the coconut icing

  • 1/4 cup coconut butter
  • 1 Tbsp. agave
  • 1/4 tsp. vanilla extract

Ingredients for the chocolate sauce

  • 2 Tbsp. agave
  • 2 Tbsp. cocoa powder



Preheat oven to 325° Fahrenheit. Grease a baking sheet or line it with parchment paper.

Prepare flax “egg” by mixing ground flaxseed with 3 Tbsp warm water. Let sit for 10 minutes.

In a large bowl, combine coconut flour, all-purpose flour, shredded coconut, baking powder and salt

In a small bowl, combine coconut oil, agave and vanilla. Stir wet ingredients and flax “egg” into large bowl until thoroughly mixed.

On a clean surface, use a rolling pin to roll batter out until it’s about 1/4″ thick. Use a circular cookie cutter (a jar lid works well) to cut cookie shapes. Transfer cookies to baking sheet and bake for 9 to 11 minutes, until edges are golden.

While cookies bake, prepare coconut icing by mixing coconut butter, agave and vanilla together. Prepare chocolate sauce by mixing agave and cocoa powder together.

Remove cookies from oven and allow them to cool. Spread a layer of coconut butter on each cookie and drizzle with chocolate sauce. Sprinkle extra shredded coconut on top. Enjoy!

Makes about 15 cookies