No-Bake Eclair Cake

I've challenged myself to not turn on the oven until things cool down a bit.  So last week, this week, and however many more weeks it takes to cool down, I'm going to be posting no-bake stuff.  This week it's a no-bake eclair cake.


Honestly, I can say that I knew this would be good, but I didn't know JUST how good.  I had to describe it as "heaven on a plate" because I didn't know what else to say about it.  It's so yummy.  I'm pretty sure it's the Bavarian Creme pastry filling that we sell in our store and on our website that makes the difference.  It's not just vanilla pudding like most of the recipes out there call for.

It only takes about 15 minutes to throw together.  (And then of course some refrigeration time.)  This would make a perfect potluck item that everybody will rave about.

No-Bake Eclair Cake

1 14-oz box graham crackers
1 pkg Bavarian Creme pastry filling
1 cup whipping cream
1/4 cup sugar

For the Icing

1 1/2 cups powdered sugar
3 T butter, softened
3 T milk
3 T cocoa powder

  1. Whip cream and sugar until stiff peaks form.  Fold in entire package of Bavarian Creme pastry filling.
  2. In a 9x13 baking dish, lay down one layer of graham crackers.  Carefully spread Bavarian Creme mixture over graham crackers.  Lay down another layer of graham crackers and cover again with Bavarian Creme mixture.
  3. Lay down a final layer of graham crackers.
  4. Mix together all icing ingredients until well combined.  Carefully spread over the final layer of graham crackers.
  5. Refrigerate 8 hours or overnight.

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Strawberry Citrus Slush

I stumbled upon this recipe on the doTERRA blog and it looked so good and refreshing, I just had to try it.  On top of that, it's HOT here.  Popsicles have been my life-saving cooling down snack for the past couple of weeks.  But why eat 10-15 sugar-laden popsicles a day when I can whip up this super refreshing and cooling slush in about 5 minutes?


This slush uses lime and lemon essential oils, which make all the difference.  Using essential oils in cooking adds so much.  Not just health-wise, but also flavor-wise.  There's a total of just 8 drops of essential oils in this recipe, which makes over a quart of slush.  So, not only are you getting a power punch of citrus flavor, but the lime and lemon essential oils serve to waken up your digestive system and help you feel happier.

With all of that being said, make yourself some strawberry citrus slush today and give yourself a little pick-me-up during this hot summer.

Strawberry Citrus Slush

2 cups lemonade
1 cup frozen strawberries
Juice from 1 lemon
4 drops lemon essential oil*
4 drops lime essential oil*
3 cups ice
3-4 T sugar*

*These ingredients can be found in our store.

Put all ingredients in a blender.  Blend until smooth.

*Recipe from doTERRA Blog.
2 cups fresh lemonade
1 cup frozen strawberries
Juice from 1 lemon
4 drops Lemon essential oil
4 drops Lime essential oil
3 cups ice
3 tablespoons white sugar or 1/2 teaspoon stevia. - See more at: http://doterrablog.com/essential-recipe-strawberry-citrus-slush-with-essential-oils/#sthash.bP8dFuID.dpuf
2 cups fresh lemonade
1 cup frozen strawberries
Juice from 1 lemon
4 drops Lemon essential oil
4 drops Lime essential oil
3 cups ice
3 tablespoons white sugar or 1/2 teaspoon stevia. - See more at: http://doterrablog.com/essential-recipe-strawberry-citrus-slush-with-essential-oils/#sthash.bP8dFuID.dpuf

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Crazy Cake

So, what's so crazy about this cake?  Well, there are no eggs, butter, milk, or bowls.  Yet, it's not crumbly or dry.


This cake is also fun to make.  There are no bowls involved.  Put all the ingredients in the pan you intend to bake it in, mix it all together, and throw it in the oven.  35 minutes later, you have a moist, slightly dense, and very tasty chocolate cake.

Crazy Cake

Ingredients 

1 1/2 cups flour (any kind)*
3 T cocoa powder*
1 cup sugar*
1 tsp. baking soda *
1/2 tsp. salt *
1 tsp. vinegar *
1 tsp. vanilla extract *
5 T vegetable oil *
1 cup water  

*These ingredients can be found in our store.

Directions

Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. 

Bake at 350 on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting.

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Grain-Free Chocolate Chip Cookies


There are really so many uses for bean flour.  But…it can be tricky to work with.  Raw beans equal raw bean flour, which equals raw bean flavor.  And that is not something delicious at all.  Trust me. 


These chocolate chip cookies were made with white bean flour.  So…how do we make them not taste like yucky raw beans?  The trick is this: (pay close attention) Add the flour very very last.

Now stop right there and listen closely again.  Do not over-mix the flour.  The reason baked goods that use bean flour can turn out tasting like raw beans is that the bean flour toughens with mixing.  Why does that result in a yucky flavor?  We don’t exactly know, but trust us- it just does.

So, just barely mix in the flour.  Don’t worry if there are little bits that aren’t fully mixed in.  It’s actually a good thing.

WARNING:  Do not eat the dough.  Just don’t.  It’s not good.  But as soon as the cookies are baked, you’ll never know they’re made with beans.

 

From there, drop the cookies onto a cookie sheet and bake as your recipe directs.

Now, here’s the fun part: You can use your favorite chocolate chip cookie recipe.  Yes!  Just replace the flour in equal amounts with bean flour.  And follow the tricks for making them yummy.  (Adding the flour last and barely mixing it in.)

Just in case you’re curious, we used this recipe by Lemon Poppy, Inc.  If you’re a chewy cookie lover, this is your recipe.  As a plus, this recipe turns out wonderfully at high altitudes.

Just as a reminder, when grinding beans make sure to set your coarseness setting to “coarse” to prevent eventual damage to your mill.

Good luck with your bean cookies!  Let us know how they turn out in the comments section below.



We’ve addressed grinding beans before in this post.  There are really so many uses for bean flour.  But…it can be tricky to work with.  Raw beans equal raw bean flour, which equals raw bean flavor.  And that is not something delicious in the least degree.  Trust us. - See more at: http://www.grainmillwagon.com/grain-free-chocolate-chip-cookies/#sthash.abM0UQcB.dpuf
We’ve addressed grinding beans before in this post.  There are really so many uses for bean flour.  But…it can be tricky to work with.  Raw beans equal raw bean flour, which equals raw bean flavor.  And that is not something delicious in the least degree.  Trust us. - See more at: http://www.grainmillwagon.com/grain-free-chocolate-chip-cookies/#sthash.abM0UQcB.dpuf
We’ve addressed grinding beans before in this post.  There are really so many uses for bean flour.  But…it can be tricky to work with.  Raw beans equal raw bean flour, which equals raw bean flavor.  And that is not something delicious in the least degree.  Trust us. - See more at: http://www.grainmillwagon.com/grain-free-chocolate-chip-cookies/#sthash.abM0UQcB.dpuf

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Cherry Cream Cheese Hand Pies

Did you know that the pie wasn't invented in America? When we say things like "As American as apple pie", we aren't totally accurate. Yet, as Americans, we have done what we do best: take an idea and mass produce it using machinery.


These little pies can be thrown into a lunch box, your child's grabby hands, and even your freezer. The best part is, YOU made them. Not some corporation that uses less-than-wholesome ingredients. You know what you like and now you can have it wrapped up in a little envelope of love.


What's the best part of making things yourself? You can make them your way. We present a life-changing gadget that will revolutionize the way you eat pie. No longer will you need to use forks to crimp the edges of your hand pies. These dough presses neatly crimp the entire edge of your pie, leaving no space for your delicious filling to leak out.

If hand pies are in your future, then prepare to step inside the proverbial time machine, grab a dough press, and jump back to the present and show off your new technology with your amazed and impressed friends.
 

Cherry Cream Cheese Hand Pies

Ingredients:

  • 1 cup whole grain flour (any kind)*
  • 1 cup all-purpose flour *
  • 1 cup (2 sticks) unsalted butter, cold and cut into chunks
  • 1/2teaspoon salt*
  • 1 tablespoon sugar*
  • 4-5 tablespoons cold water
  • 2 cups cherries, pitted and halved
  • 1/4 cup granulated sugar*
  • 1 tablespoon cornstarch*
  • 1 ½ tablespoons water
  • 8 ounces cream cheese
  • 1/3 cup powdered sugar*
  • 1/8 teaspoon almond emulsion*
  • 1/4 cup decorative sugar crystals*
  • 1 egg (for egg wash)

*These ingredients can be found in our store.

Instructions:

  1. Add flour, butter, salt and sugar to a large mixing bowl. Blend with a pastry blender until it has the texture of small peas. Add water and mix with a fork until dough starts to come together. Turn out onto a floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
  2. In a medium saucepan, bring water, cornstarch sugar and cherries to a boil. Reduce to simmer and cook for about 5 minutes. Remove from heat and let cool.
  3. With a handheld mixer, mix cream cheese, powdered sugar and almond extract until smooth.
  4. Preheat oven to 450°F. Roll out dough to 1/8-inch thick and using the back side of a dough press, cut round discs for pies. Lay a pie dough circle on the top side of the dough press. Layer on cream cheese mixture and mound with 2-3 T cherry mixture. Lightly brush edges of circles with egg and close dough press to crimp edges.
  5. Place pies on a baking sheet lined with parchment paper. Brush with egg wash and sprinkles of decorative sugar. Bake for 15-20 minutes or until crust is golden. Serve immediately or eat at room temperature. 

*Recipe slightly adapted from Foodie Crush

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Cinnamon Roll Cake

I love Bruce's Cereal.  And honestly, it's even better as a flour.  It is my go-to whole grain flour blend for cakes, muffins, and other sweet desserts.  Like in this Cinnamon Roll Cake.  It adds so much dimension to the flavor of the cake.


This cake is the perfect dessert for any potluck, picnic, or party.  Make one today see for yourself how yummy it is.

Cinnamon Roll Cake

Cake:

3 cups whole grain flour* (Any grain or grain blend you choose.  I used Bruce's Cereal that I ground in my WonderMill.)
1/4 tsp salt*
1 cup sugar*
4 tsp baking powder*
1 1/2 cups milk
2 eggs
2 tsp vanilla*
1/2 cup (1 stick) butter, melted

Topping:

1 cup ( 2 sticks) butter, softened
1 cup brown sugar*
2 T flour* (Again, any flour you choose.)
1 T cinnamon*

Glaze:

2 cups powdered sugar*
5 T milk
1 tsp vanilla*

*These ingredients are available in our store.

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In a stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping: In a large bowl, mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out nearly clean.

For glaze: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

*Recipe slightly adapted from Grin and Bake It.

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Pear Crisp with Candied Ginger

Looking for something a little different to bring to your next summer BBQ?  Pears aren't just for Fall.  They're delicious and in my opinion they should be eaten all year long because they're one of my favorite fruits.


The candied ginger adds a little punch of spice every few bites.  Serve this with a side of vanilla ice cream in the summer or with whipped cream in the fall.  It's the perfect dessert any time of year.

Oh, and since pears aren't exactly in season right now, it's okay to substitute with canned pears.  Just make sure you get the ones that are packed in natural juices and not in syrup.  It will be too sweet if you use pears packed in a syrup.

Pear Crisp with Candied Ginger

Topping:

  • 1/2 cup whole grain flour (any kind you want)*
  • 1/2 cup dark brown sugar, packed*
  • 1/2 tsp ground cinnamon*
  • 1/4 tsp salt*
  • 1/2 cup (1 stick) frozen butter, grated
  • 1 cup regular old-fashioned oats*
  • 1/2 cup coarsely chopped whole raw almonds*
  • 1/4 cup 1/4-inch cubes crystallized ginger*

Filling:


  • 1/2 cup sugar*
  • 2 T cornstarch*
  • 1/2 tsp ground cinnamon*
  • 1/4 tsp salt*
  • 4 pounds ripe pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)

 *These ingredients can be found in our store.

Instructions:

For topping:

Whisk first 4 ingredients in medium bowl. Add grated butter.  Stir in oats, almonds, and ginger. Chill while preparing filling.

For filling:

Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 baking dish. Sprinkle topping over pear mixture.

Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

*Recipe slightly adapted from Epicurious

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