Candied Meyer Lemon Cake with Blackberries – Paleo and Gluten Free Recipe

Posted on April 3, 2015 by Jennifer FIsher

I never paid much attention to Meyer lemons until recently – I mean a lemon is a lemon is a lemon, right?! Well, come to find out, not all lemons are created equally. The Meyer lemon is a soft-skinned citrus fruit that looks a lot like a 10-cent lemon, but actually tastes like sweet million bucks. That’s because the Meyer lemon is actually a lemon crossed with an orange, taking some of the acidic bite. Even though Meyer lemons are more fragrant and sweeter, they’re still a bit tart and better balanced in a recipe.

I got my Meyer Lemons from Friedas.com!

Use the perfect pucker of Meyer lemons in cocktails, with chicken piccata, in salad dressing, to make a sweeter lemon curd, or alongside fish and seafood – or even better, use them to make my delicious Candied Meyer Lemon Honey Cake with Blackberries (it’s also Gluten-Free). I was inspired by a lemon cake recipe I saw in the Food Network Magazine, but of course I tinkered with it to make it my own! I made this cake to take to Easter dinner at my Aunt’s house — it’s just bursting with spring flavor and a beautiful sight to behold.She’s going to love it.

By the way, if you don’t have time for cake-making, you can get a quick fix with my Blackberry Lemon Smoothie.

Notes about the recipe:

If you are unable to get your eggs to the glossy peak stage, don’t worry the cake will still taste just as delicious (it just won’t be quite as fluffy – it’s a denser cake anyway).
Do not skip the steps of simmering and draining the lemon slices three times. It seems redundant, but you are boiling off the bitterness from the pith and acid from the lemon flesh. The result is lemon peel that is delightfully tender, edible and yummy.
Feel free to swap out raspberries for the blackberries in the syrup and garnish.

Candied Meyer Lemon Honey Cake with Blackberries

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

This gluten-free dessert recipe is bursting with flavor - lemons and blackberries make perfect for Easter, graduation and other spring celebrations

Course: Dessert

Cuisine: American

Servings: 8 servings

Ingredients

1/2 cup coconut oil
1 3/4 cup almond flour (meal)
1/3 cup coconut flour
1 1/2 cups palm sugar divided
2/3 cup honey
4 large Meyer lemons or regular lemons will do
1 teaspoon pure vanilla extract (zest 2 lemons and squeeze juice / slice other 2 lemons very thinly)
6 large eggs (divided separately into 4 yolks (discard 2 yolks) and 6 egg whites
1 pint blackberries divided

Instructions

Pre-heat oven to 325 F degrees. Line bottom of 9-inch springform pan with parchment paper and spray top of paper and sides of pan with coconut oil cooking spray (or just rub with coconut oil).
In medium bowl, whisk together almond flour, coconut flour and salt in medium bowl. Set aside.
In a large bowl, add ½ cup sugar, 1/3 cup honey, zest from 2 lemons, 4 egg yolks, vanilla and olive oil. With mixer on medium, beat for 2 – 3 minutes until smooth and creamy.
With mixer on low, slowly add almond flour mixture to egg mixture bowl, beating until just combined (don’t over beat).
In a clean bowl, add 6 egg whites that are at room temperature. With mixer on medium, beat for approximately 1 minute or until foamy. Add in ½ cup sugar and beat on medium-high for another 3 minutes or until glossy peaks have formed.
Scrape ½ of egg white peaks into almond meal and gently incorporate by hand with spatula. Add the remainder of egg whites and stir until mostly combined.
While cake is baking, make candied lemons by adding 2 thinly sliced and seeded lemons to small saucepan and cover with water. Bring to a boil and reduce heat to simmer for 3 minutes. After 3 minutes, drain water and refill with fresh water on lemons. Simmer for another 3 minutes. Repeat this process a 3rd time to remove bitterness from pith.
After lemon slices have been simmered and drained 3 times, add 1 cup of fresh water, remaining ½ cup sugar, remaining 1/3 cup honey and the juice from 2 lemons. Bring to a boil over high heat and then reduce to medium and simmer for 20 minutes, stirring occasionally.
Use a fork to transfer lemons to plate and let cool. Keep lemon syrup in saucepan and add 1/2 of blackberries. Simmer over medium for an additional 10 minutes, mashing up blackberries with fork.
Remove cake from springform pan, using a knife to loosen sides before unlatching. Transfer cake to serving platter and brush top of cake with blackberry syrup. Top cake with candied lemon slices, fresh blackberries and drizzle with remaining blackberry syrup (or reserve leftover syrup for another use).

Recipe Notes

If you are unable to get your eggs to the glossy peak stage, don’t worry the cake will still taste just as delicious (it just won’t be quite as fluffy – it’s a denser cake anyway).
Do not skip the steps of simmering and draining the lemon slices three times. It seems redundant, but you are boiling off the bitterness from the pith and acid from the lemon flesh. The result is lemon peel that is delightfully tender, edible and yummy.
Feel free to swap out raspberries for the blackberries in the syrup and garnish.

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Posted on February 24, 2015 by Jennifer FIsher

This post is sponsored by Almond Breeze Almondmilk.

I’ve really grown to love almond milk as a staple in my healthy diet. I’m not lactose intolerant nor do I have any other concern about dairy milk, but I find that the addition of almond milk makes a tasty alternative in my cooking, baking and smoothie-making. My absolute favorite “flavor” is unsweetened vanilla. With no added sugar, I am in control of how I want my milk or recipe outcome to taste and what type of ingredients I’ll use to do so. I will admit, in the winter, I do have cravings to mix in stevia-sweetened chocolate syrup – it makes a rich, creamy and low-calorie treat. It’s hard to believe, but one cup of Unsweetened Almond Breeze Almondmilk just has 30 calories – and, it has no saturated fat or cholesterol and is low on the Glycemic Index.

In addition to mugs of hot chocolate, I can’t tell you how many smoothie creations I’ve made with unsweetened almond milk as the base. Pear Maple Chia Smoothie, Watermelon Chia Smoothie, Creamy Cranberry Orange Smoothie and dozens upon dozens more. Making a smoothie is such an easy way to refuel after a good run – but I was looking for a new snack to have waiting and ready after an unseasonably warm trail run last week (it’s now cold again, ugh). Pairing chia seeds with almond milk seemed like the perfect way to pump of the protein for muscle recovery . . . seeing as I did it so often in my smoothies!

Just like unsweetened almond milk, there’s so much love about chia seeds. These little guys are an abundant source of Omega 3 fatty acids, surprising high in protein, and rich in other vitamins and minerals like calcium. I’ll be the first to admit, the gelatinous texture of chia seeds – even just the word gelatinous – freaks me out a little. However, blend in some chocolaty cocoa and raspberries and all of a sudden the mouthfeel is marvelous. This recipe makes a stunning and super sensible dessert and is so nutrient-packed; it even gets my approval for breakfast.

Chocolate Raspberry Coconut Chia Pudding #Recipe @almondbreeze #ad

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Chocolate Raspberry Coconut Chia Pudding

Prep Time

3 mins

Total Time

8 hrs 3 mins

Rich cacao powder and raspberries are perfectly paried -- add chia seeds and almond milk and you have a dessert that is creamy, dreamy and a delight for your healthy diet. Unsweeted almondmilk makes a great base that lets you choose how much sweetness to add.

Course: Breakfast, Dessert, Snack

Servings: 3 1/2 cup servings

Ingredients

Chocolate Chia Pudding Layer:

9 tablespoons Unsweetened Almond Breeze Almondmilk equals 1/2 cup + 1 tablespoon
2 tablespoons chia seeds
1 1/2 tablespoons cocoa powder
3 packets stevia

Rasberry Chia Pudding Layer

12 frozen raspberries
1/2 cup Unsweetened Almond Breeze Almondmilk
2 tablespoons chia seeds
2 tablespoons unsweetened flaked coconut
3 packets stevia

Instructions

Set out two 1-pint microwave-safe containers with tight-fitting lids. In first container, add ingredients for chocolate pudding layer. Secure lid tightly and shake vigorously to combine.
In second container, add raspberries and thaw in microwave on defrost for about 30 seconds, or until thawed and juices released. Use fork to mash up raspberries. Add remaining ingredients for raspberry pudding layer fasten lid and shake until combined.
Set both containers in the refrigerator for at least 8 hours or overnight. To serve, spoon puddings in alternate layers. Top with additional raspberries and coconut. Makes about 1 1/2 cups.

{Slow Cooker} Salted Caramel Chocolate Crunch Holiday Gift Recipe

Posted on December 9, 2014 by Jennifer FIsher

I would be thrilled if you would head over to Love Grown Food’s Facebook and/or Pinterest page and vote for my holiday recipe creation (by “liking” or pinning) – {Slow Cooker} Salted Caramel Dark Chocolate Crunch! This scrumptious salty-sweet snack couldn’t be easier to make in the slow cooker . . . . yes, Crock Pot power! Just dump in everything but the chocolate and let it mingle and caramelize together while you tend to other holiday tasks like wrapping gifts, addressing cards and hauling out the holly. Chocolate chips are melted in at the end and then it just cools for a bit on parchment paper. By using Power O’s, a crunchy cereal made from a blend of beans that adds protein, I’m able to bring a little balance to this sweet snack mix.

If you don’t gobble up the entire recipe at once, this Salted Caramel Dark Chocolate Crunch makes a nice addition to any holiday party snack lineup or can be packaged up in jars with pretty ribbon for gift-giving. Remember to go vote through the Facebook or Pinterest links, it’s really easy. Thank you.

Salted Caramel Dark Chocolate Crunch Recipe

3/4 cup butter
1/2 cup brown sugar
1 teaspoon vanilla
4 cups “O’s” cereal like Cheerios or Love Grown Power O’s
2 cups mini pretzels
2 cups oyster crackers
2 cups toasted almonds
2 cups dark chocolate chips
2 tablespoons coarse sea salt

1. Melt butter in a saucepan.
2. Stir in sugar and vanilla until well blended.
3. In a large slow cooker, combine cereal, pretzels, almonds and crackers. Pour in melted butter mixture and stir to coat.
4. Cook on high for 2-3 hours with the LID OFF, stirring occasionally. Mixture will be done when sugar caramelizes to create a glaze over ingredients. Please keep an eye on ingredients, as slow cooker temperatures can vary from model to model or with age of the appliance.
5. Turn heat to low and stir in chocolate chips. Put lid on slow cooker and let chocolate soften for about 5 minutes.
6. Remove lid and stir mixture to distribute melted chocolate. Do not continue to slow cook after chocolate has melted.
7. Spread mixture on parchment paper and immediately sprinkle with coarse sea salt. After mixture has cooled and hardened, store in an airtight container.

Makes about 10 to 12 cups.

#SlowCooker Salted Caramel Chocolate Crunch #Recipe @LoveGrownFoods http://bit.ly/161ovUO

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Moreo Blondie Bars Loaded with Yum + Cookie Recipes

Posted on December 3, 2014 by Jennifer FIsher

If MORE means “a greater or additional amount,” then my Moreo Blondie Bars have more MORE! This delicious treat is overflowing with a greater amount of good things than I typically eat at once – like Oreo cookies, M&Ms, chocolate chips, lots of butter and sugar. Even though I preach clean eating most of the time, the holiday season is not the time to say “NO” to festive, frivolous and nourishment of dubious (yet delicious) quality – Halleluiah! You HAVE to read on after the recipe to see my brother’s awesome idea of MORE – it’s a Cherblumpkin!

So, if you’re making Christmas cookies at home, these Moreo Blondie Bars are very easy to make – just mix up the ingredients and plop in the pan. I highly recommend lining the baking dish in foil before adding the batter. When baked and cooled, simply lift out the by the foil edges and then neatly slice into bars. If you don’t want to go whole hog, check out my recipe for The Best Ever Chocolate Chip Cookie – it’s a classic.

Moreo Blondie Bar Recipe

1 cup butter, melted
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
15 double stuffed chocolate sandwich cookies, coarsely broken
1 cup broken pretzel pieces
½ cup M & M candies
½ cup dark chocolate chips

Preheat oven to 350 F degrees.
Melt butter in microwave safe bowl. Add sugars and stir until combined and then mix in eggs.
Stir in baking soda, salt and flour until combined, but don’t over mix.
Mix in crushed cookies, pretzels, candies and chocolate chips until evenly incorporated.
Line 9” x 13” baking pan with foil; spray foil with cooking spray.
Add dough to pan, patting down with fingers or spatula.
Bake on center rack for 25 minutes or until edges and top turning light golden brown and center looks set.
Let cool completely in pan. Remove contents from pan by lifting foil. Peel sides of foil back and cut into 12 bars.

Moreo Blondie Bars, Cherblumpkin Cake & #Fitfluential Cookie Recipes

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Here it is . . . .the Cherblumpkin! It’s a cherry pie stacked on a blueberry pie stacked on a pumpkin pie – frosted to look like a layer cake. The contest was for Cherpumpple (cherry-pumkin-apple),but my little brother shook up the system with his heart stopper of a pie-cake hybrid, so proud of him.

If you need more holiday goodie ideas, the Fitfluential ambassadors having a Virtual Cookie & Treat Link Up. Lots of goodness here, recipes to suit both sensible and sinful cookie bakers!

What’s your favorite holiday baked item — please share?

Watermelon & Chocolate Recipes – Day 5 #LivingOnTheWedge

Posted on July 5, 2014 by Jennifer FIsher

Watermelon and chocolate are two of my favorite sweet things to eat in this world. Summery sweetness meets indulgent richness – the unusual but oh-so perfect pairing was inevitable and why I didn’t think of it sooner is beyond me! So, without further ado, I’d like to introduce you to my Whirled Watermelon Chocolate Pie – one bite and I’m sure you will also become best friends forever with this duo of deliciousness. What a lip smacking way to end a summery meal, perhaps even after a grill-up of my recipe for Grilled Watermelon Shrimp Kebabs with Sweet Spicy Glaze

Whirled Watermelon Chocolate Pie Recipe

For Watermelon Filling:

5 cups seedless watermelon cubes
½ teaspoon liquid stevia
2 packets unflavored gelatin
1 tablespoon fresh lime juice
2 large egg whites, at room temperature
1 cup cold heavy cream
1 teaspoon liquid stevia

For Chocolate Filling:

1 cup semi-sweet or dark chocolate chips
1 ½ cups heavy cream (divided)
2 pre-made chocolate pie shells (8 – 9 inch diameter)

Directions:

Add seeded watermelon to blender; use wooden spoon to mash it up and get juices releasing. Puree watermelon until as smooth as possible.
Measure out 2 ¾ cups of watermelon puree; any remaining can be used for another purpose. Stir ½ teaspoon liquid stevia into watermelon puree.
Pour ¼ cup of the juice in a large bowl and sprinkle with gelatin powder; let dissolve for 2 minutes.
Add ½ cup of watermelon puree that has been heated in microwave for about 45 seconds (near boiling); whisk into bowl with gelatin.
Mix in lime juice and the remaining 2 cups watermelon juice into the bowl; place in refrigerator for approximately 30 minutes.
Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters.
Beat the heavy cream in mixer until it holds soft peaks; add liquid stevia and beat for a few more seconds; refrigerate.
When the watermelon mixture starts to firm up, add about one-quarter of the whipped cream and beat with electric mixer until smooth.
Gently fold in beaten egg whites and remaining whipped cream with a large rubber spatula, breaking up any globs of whites or whipped cream.
Transfer watermelon mixture to another bowl and return to refrigerator. Thoroughly wash and dry mixer bowl and whisk attachment to make chocolate filling.
In microwave-safe bowl, melt chocolate chips and ½ cup of heavy cream by heating and stirring in 15 second intervals until smooth. Let cool for 10 minutes or until near room temperature.
Add chocolate mixture and remaining 1 cup of heavy cream to mixing bowl and beat for approximately 2 minutes, until smooth.
Ready the 2 chocolate pie shells. Spoon in ¼ of watermelon mixture into bottom of each. Next, spoon in “blobs” of the chocolate mixture. Repeat the watermelon and chocolate layers until pie is filled (should just be about 1 more set of layers).
Use the tip of knife to create a swirled pattern. Loosely cover pies and freeze for at least 2 hours, or overnight. To serve, let partially thaw for 10 minutes and slice each pie into 8 pieces. Makes 2 pies (serves 16)!

By the way, please notice that this recipe makes TWO pies – if, for some unheard of reason, you are opposed to making TWO pies, just cut the amount of each ingredient in half. I also found that any leftover fillings make really good Frozen Watermelon Chocolate Pops – just pour into a frozen treat mold or paper cups.

Watermelon.org also has great dessert recipes that feature watermelon and chocolate. Check out these two family favorites:

Watermelon and Spicy Mayan Dark Chocolate Fondue – I’m just looking out for your health, people! While it might look decadent, this hot fondue is rich with polyphenols found in cocoa powder – and dark chocolate is also great source for iron and magnesium. Plus, you’ll add extra potassium, lycopene and vitamins A and C to your diet with each dunk of watermelon!

Watermelon S’mores — need I say more?

If you have a watermelon recipe to share, please post it in the comments. Or, better yet, join #LivingOnTheWedge Pinterest board.

Also, check out my other posts on watermelon featured all week and don’t forget to enter the giveaway for a great Watermelon Prize Pack.

The National Watermelon Promotion Board is providing me with compensation to share my love of watermelon. However, the opinions and content (unless otherwise noted) shared are my own and NWPB did not tell me what to say or how to say it.

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Tag Archives: dessert

Candied Meyer Lemon Cake with Blackberries – Paleo and Gluten Free Recipe

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

{Slow Cooker} Salted Caramel Chocolate Crunch Holiday Gift Recipe

Moreo Blondie Bars Loaded with Yum + Cookie Recipes

Watermelon & Chocolate Recipes – Day 5 #LivingOnTheWedge