Pistachio Cream Cheese Fingers

These cute little pastel green fingers taste amazing.

These Pistachio Cream Cheese Fingers are rich and moist with cream cheese and chocolate. They are a fun shape and are a hit at parties. Best of all, they are easy to make.

This is another delicious dessert I served at my beauty salon's Customer Appreciation Nights. These events were full of food and fun, I tell ya. See my previous post for my yummy Apple Strudel Bars, which were also served at these beauty events.


Pistachio Cream Cheese Fingers Recipe:

1 c. sugar
1 c. real butter, softened
1 8-ounce package cream cheese, softened
1 t. real vanilla extract
1 large egg
2 1/4 c. flour
 3 3/4-ounce box Instant Pistachio flavored Pudding & Pie Filling Mix
1 t. baking powder
1/2 t. sea salt
3 ounces semi-sweet chocolate
1 t. deodorized coconut oil


Method:

In a large bowl, beat the sugar, butter, and cream cheese until fluffy.
Add the vanilla and egg;beat well. Set aside.
Lightly spoon flour into measuring cup; level off and pour into a medium bowl.
Add the dry pudding mix, baking powder, and salt. Whisk to combine.
Add the flour mixture to the cream cheese mixture; mix well.
Cover the dough with plastic wrap and chill at least 1 hour for easier handling.
Preheat oven to 350 degrees F. Grease cookie sheets.
Shape teaspoonfuls of chilled dough into 1 1/2-inch fingers.
Place on prepared cookie sheets.
Bake 9 to 12 minutes, or until set. Cool completely.
In a small sauce pan, melt the chocolate and coconut oil together, with stirring until well blended.
Drizzle a small amount of chocolate over each cookie and let set up completely before transferring.

Enjoy,

Leila.

Food Stylist 

& Hair Stylist!

Banana Nugget Cookies (With Chocolate & Oats)

Here is a yummy way to use up your old over-ripe bananas. 

These cookies are very moist, with a pleasant touch of spice and just the right amount of chocolate to make them truly delicious!

These cookies are very quick to mix up and bake. They store well for a few days, and are great to pack into school lunches or take along on picnics. kids, as well as adults, really like them too.

You can even freeze your old bananas and then thaw them out later to use in this cookie recipe.


Banana Nugget Cookies Recipe:

3/4 c. real butter or deodorized coconut oil
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1 1/2 c. sifted flour
1/2 t. baking soda
1 t. sea salt or BioSalt
1/4 t. fresh grated nutmeg
3/4 t. cinnamon
1 c. ripe mashed bananas (about 2 large)
1 3/4 c. old fashioned rolled oats
6 ounces semi-sweet chocolate chips


Method:

Cream fat, sugars and egg.
Sift together dry ingredients.
Add dry ingredients alternately to creamed mixture with bananas.
Stir in oats and chocolate chips.
Drop by teaspoons onto a lightly greased baking sheet.
Bake in a preheated 375 degree oven, for 13 minutes.


Enjoy, 

Leila.

Dark Chocolate Cherry Almond Clusters - Costco Copy-Cat - Make your own and save some money!

Dark Chocolate Almond Cherry Clusters

We bought these at Costco and loved them. They are very easy to make yourself. I like portioning them out with a mini cookie scoop, they look professionally made that way.

I think these are best with tart dried cherries, otherwise known as pie cherries. I find lightly sweetened dried tart cherries at Costco. Costco usually has the roasted whole almonds too.

I love using Lakanto's new sugar-free dark chocolate, which was formulated by my amazing mom. It really is the best, plus it's healthy!

Enjoy the benefits of the antioxidants and protein packed in these little babies.


Almond Cherry Clusters Recipe:

16 ounces sugar-free dark chocolate (like a 72%)
8 to 10 ounces dry-roasted whole almonds (salted is o.k.)
8 to 10 ounces dried TART cherries


Method:

Melt and temper the chocolate.
Stir in the almonds and cherries.
Drop by Tablespoonfuls onto parchment or silicone lined cookie sheets.
Cool in the fridge, in front of a fan, or outside if its cool.
Store airtight once set up.

Makes 2 cookie sheetfuls.


Note: To save money, alter the ratio of almonds to the cherries, to cut costs.
ie. 16-oz chocolate, 12-oz almonds, 8-oz cherries, works well.



Enjoy!

Leila.

Best Old Fashioned Fruit Ice Cream

Here is another family favorite summer recipe... The BEST ice cream ever!

This old fashioned ice cream is the ultimate warm weather comfort food. The variety of fruit flavors are balanced perfectly in this ice cream. There is great texture from the generous chunks of fruit and the fresh citrus brightens it up beautifully. Then there is the perfect amount of rich whipping cream to make it truly decadent. You will love it! We use one of those old-fashioned ice cream makers that use rock salt and allow you to make a large batch. I like to make this ice cream for family birthday parties, other holidays, and summer Sunday dinners...


Best Old Fashioned Fruit Ice Cream Recipe:

3 c. whipping cream
3 c. milk
3 c. sugar
1 t. real vanilla
zest of 1 orange
zest of 1 lemon
juice of 3 oranges
juice of 3 lemons
3 bananas, chopped
1 can crushed pineapple and it's juice AND/OR 1 c. cut up strawberries
pinch sea salt
1/2 t. guar gum, optional


Method:

Premix the guar gum into the sugar, if using and then mix everything together.
Freeze in a large ice cream freezer.


Variation:

1 quart milk
1 pint half-and-half
1 pint whipping cream
2 c. canned milk
4 1/2 c.sugar
3 lemons, juiced
2 cans frozen strawberries
4 bananas, mashed
pinch of sea salt


Enjoy,

Leila.

Winona Mordu's Old Fashioned Whole Wheat Cake (with a reduced sugar variation)

This easy and unique snack cake is very moist and delicious - And much healthier than most other cakes!

The rich pecan topping gives a great twist to a whole wheat cake, keeping it moist and tender inside. The spices in it remind me of a great spice cake, and I like that it is higher in fiber and has more complex carbohydrates than a regular cake made with white flour. Don't let the cream and butter throw you, these fats actually slow down the absorption of the sugars here. Fats also keep cakes moist and tender. Just please do not use hydrogenated shortening! Again, I recommend using salted butter, not unsalted butter for best flavor.

This cake comes from my childhood. My mom made it frequently and I still love it to this day. Who was Winona Mordu? She is the woman my mom got this recipe from, when she was a young woman. The cake has kept her name ever since. Thank you Winona, where ever you are...



Winona Mordu's Whole Wheat Cake Recipe:

CAKE:
3 c. freshly ground whole wheat flour
3/4 c. oil (rice bran oil or liquid deodorized coconut oil)
2 c. dark brown sugar
4 large eggs, beaten
1 c. buttermilk
1 t. sea salt or BioSalt
1 t. baking soda
1 t. baking powder
2 t. real vanilla extract
2 t. cinnamon
1 t. fresh ground nutmeg
1/2 t. cloves
1/4 t. fresh ground black pepper

TOPPING:
1/4 c. cream
1/4 c. butter
2 c. dark brown sugar
2 T. dark corn syrup
1 c. chopped pecans, or more to taste


Method:

CAKE:
Preheat the oven to 350 degrees F.
Mix in a bowl: oil, sugars, eggs, salt, baking soda, baking powder, vanilla, and spices.
Then add the flour and buttermilk and mix together.
Pour batter into a 9 X 13-inch pan and bake from about 40 to 45 minutes. Check the cake at 30 minutes. Do not over bake the cake.
Remove the cake from the oven and let cool 5 minutes before adding the topping.

TOPPING:
Combine the cream, butter, brown sugar, and corn syrup in a sauce pan and bring to a boil.
Boil hard 1 minute.
Pour and spread the hot topping over the hot cake
Immediately sprinkle the top with all the chopped pecans it will hold.
Let the cake cool to room temperature before slicing into.

TIP: Toasting the fresh pecans first improves the flavor further.


Reduced Sugar Variation:

CAKE:
Substitute 3 1/4 c. finely ground whole wheat flour for the 3 cup whole wheat flour.
Substitute  1 1/4 c. fructose plus 1/2 c. dark molasses for the dark brown sugar.
Substitute 2 T. cinnamon for the 2 t. cinnamon.

Proceed with the rest of the recipe as directed above.

TOPPING:
Instead of the topping above mix together:
2/3 c. fructose, 2/3 c. sorghum sweetener, 2 T. cream, 3 T. butter.

Cook topping as directed above and top the cake as instructed.


Enjoy!

Leila.

Incredible Pumpkin Chiffon Pie in a Gingersnap Crust

Our Best Pumpkin Chiffon Pie!

This light and fluffy pumpkin pie is perfectly spiced and absolutely smooth and silky.

I have adored this pie since childhood. My mom would make this for our family Thanksgiving feasts at my grandma's house.

My aunt added the lovely gingersnap crust to this family favorite recipe. You can of course make a conventional pie crust, but the ginger flavor sends it over the top.

A recent dinner guest commented when eating this pie, "This is the best pie I've ever had in my life!"

Make this amazing pie for Thanksgiving, you will be glad you did.

Double this recipe to make 2 pies, using 1 whole large can of pumpkin puree.


Our Best Pumpkin Chiffon Pie Recipe:

Crust:

1/4 c. butter, melted
1 1/4 c. fine gingersnap cookie crumbs ( 20 cookies)

Filling:

1 T. (1 packet) unflavored gelatin
1/4 c. cold water
1/4 c. brown sugar
1/2 t. sea salt or BioSalt
2 t. cinnamon
1/2 t. ginger
1/2 t. allspice
1/4 t. fresh grated nutmeg
1 1/3 c. canned plain pumpkin (or mashed cooked pumpkin)
3  large to extra large organic eggs, divided
1/2 c. cold organic milk (or coconut milk, almond milk, or soy milk for dairy-free version)
1 t. real vanilla extract
1/4 t. cream of tartar
6 T. granulated white sugar

Whipped Topping Garnish:

1 1/2 c. cold heavy whipping cream
1/8 t. cream of tartar
1 t. real vanilla extract
1/3 c. powdered sugar, to taste


Method:

Crust:

Melt the 1/4 c. butter in a 9-inch glass pie plate, in the microwave.
Process 18 to 20 gingersnap cookies in a food processor until very fine crumbs form.
Mix the crumbs with the butter until uniformly coated.
Pat into a crust in the pie plate.
Bake in a preheated 325 degree F oven for 10 minutes. Cool.

Filling:

Blend the gelatin into 1/4 c. cold water and set aside.
In a sauce pan, mix together the brown sugar, salt, spices, pumpkin, egg yolks, and milk.
Cook over medium-low heat, stirring until mixture boils. Boil 1 minute; remove from heat.
Stir in softened gelatin and vanilla; cool.
When partially set up, beat until smooth.
Make a meringue by beating the 3 egg whites with the cream of tartar until foamy.
Add the granulated sugar to the egg whites, 1 T. at a time, and beat until glossy.
Carefully fold the whipped meringue into the pumpkin filling.
Pile mixed filling into the cooled gingersnap crust.
Chill pie until set, at least 2 hours.
Slice and serve with the whipped cream topping below.

Whipped Topping Garnish:

Chill the bowl and beaters for about 20 minutes in the freezer.
Start with very cold heavy whipping cream in the bowl.
Whip the cream with a hand mixer on high speed with the 1/8 t. cream of tartar.
When cream starts to thicken, add the vanilla and powdered sugar. Beat until soft peaks form.
Use whipped cream to top the slices of pie as they are served.
This whipped cream will hold up for 1 to 2 days in the fridge, if there is leftover pie.



Note: The added cream of tartar stabilizes both the egg white meringue and the heavy whipping cream. The whipping cream in the top photo is actually a day and a half old, as an example.


Photos of the process:

The baked gingersnap pie crust.

The gelatin has softened in the water.

The pumpkin filling.

The whipped meringue.

Folding the meringue into the pumpkin.

The meringue folded fully into the pumpkin filling.

The finished filling smoothed into the cooled pie crust.

Ready for chilling at least 2 hours to set up.

Once set up this pie slices easily while holding it's shape.

Enjoy,

Leila.

Tiger Bites - A healthy raw coconut-apricot sugar-free candy

Tiger Bites - A Sugar-free Candy


I love these cute little confections.  My mom made a similar version of these but I didn't have her recipe, so I recreated this version of them. They are a perfect combination of sweet and tangy. The fresh citrus brightens the flavor and they have a delightful chewy texture. Best of all, they have no added sugar!

There are sorta-similar recipes out there using sweetened condensed milk and powdered sugar. They are flat tasting compared to these.

You can feel good about serving this great tasting, sugar-free and dairy-free version to your family!


TIGER BITES recipe:

1 1/2 c. (12 ounces) dried unsulphured organic California apricots
3 T. (1.5 ounces) Juice of 1/2 organic orange
Zest of 1/2 organic orange (0.50 ounces)
3 T. (1.5 ounces) fresh lime or lemon juice
1 T. (0.50 ounces) xylitol (or Lakanto zero-cal white granular sweetener)
1/4 t. BioSalt (recipe on this blog)
2 c. (4 ounces) dried unsweetened coconut chips
1 1/2 c. (3 ounces) unsweetened dried coconut, finely ground, for rolling


Method:

Snip the whole dried apricots into quarters and place in a bowl of a food processor.

Pour the orange juice, grated orange zest, lime or lemon juice, xylitol, and salt over the apricots.

Let the apricots soak while you prepare everything else, or about 5 minutes.

Place the finely ground coconut in a shallow bowl and set aside.

Place the BioSalt and half of the coconut chips into the food processor with the apricots.

Blend until the mixture until it starts to look chopped.

Add the rest of the coconut chips and process until it clumps into a mass.

Taste for sweetness and tartness. adjust if necessary.

Use a stainless steel 18/8-size ice cream/portion scoop to portion out half-ounce balls.

Drop the balls in the bowl of finely ground coconut and roll to completely cover the confection.

Seal air-tight and store in the refrigerator.


Note: I drop 4 or so balls at a time into the bowl of finely ground coconut, and then shake and roll  them about until well coated.


Enjoy the sweetness of life!

Leila.

Vanilla Creme Brulee Instant Pudding (No Cook, Low Glycemic, JELL-O Copy Cat Recipe)

This is a truly delicious instant no-cook pudding mix I created today, and it's lower glycemic too...

Vanilla Creme Brulee Instant Pudding.

This Vanilla Creme Brulee Instant Pudding is full-bodied and creamy. It has a decadent vanilla caramel flavor. You will be surprised that this is an instant pudding mix when you taste it! It is good enough to serve as a stand alone dessert.

This pudding has a secret, it is made with pure organic coconut palm sugar. Coconut palm sugar gives a nice caramel color, scent, and flavor to this pudding mix. It looks a lot like brown sugar, yet it is high in minerals like potassium and phosphorus. The thing that awesome about organic coconut sugar, is that it is a healthy, low glycemic alternative to other sugars like regular table sugar. It can also be used as a sweetener in beverages, desserts, and other recipes that call for regular cane sugar.

We make this pudding truly decadent by substituting some of the milk for cream, which just so happens to lower the carbs even further. Party.

Bonus: This is a true instant (no cook) pudding mix recipe you can use to replace the commercial 3.5 ounce boxed instant vanilla pudding mix called for in recipes. Party.

This is my second trial with no cook puddings. These instant pudding mixes will be evolving. I have plans to make instant protein puddings.

My goal: They have to taste good, like dessert, or I won't enjoy eating them much. I'd like to have a healthy pudding snack, say, before bed? Or maybe for breakfast. I have wanted to make delicious protein puddings/protein drink mixes for years. So now I'm going for it!

One hurdle has been how to get an instant pudding consistency without cooking it and without having to source ingredients only available to commercial food manufacturers. So this recipe is definitely progress. earlier I made a chocolate instant pudding that had a great consistency... I think I will post about my progress, then you can see how the instant pudding recipes evolve too.

See my first trial recipe of instant chocolate pudding too.



Vanilla Creme Brulee Instant Pudding & Pie Filling Mix:

3/4 c. (120 g) Organic Coconut Palm Sugar
6 T. (30 g) Ultra Gel Instant Non-GMO Modified Corn Starch (Cornaby's brand)
1 t. Lecithin granules (like Now brand)
1/8 t. (1 g) Sea salt or BioSalt (up to 2 g, to taste)


Method:

Grind the coconut sugar, Ultra Gel, lecithin powder and salt together 30 seconds until fine textured in a VitaMix blender. Let the dust settle before opening up the lid.

Store the pudding mix in an air-tight container.


To Prepare Pudding:

Liquid Ingredients:

1 3/4 c. organic whole milk
1/4 c. heavy cream
1 t. real vanilla extract
1/4 t. caramel flavoring (like Brickford brand), optional


Method:

Pour 1 3/4 cups cold milk into a mixing bowl.
Add 1/4 c. heavy cream to the milk (you may cut cream down to 2 T. and increase the milk by 2 T.).
Add 1 t. real vanilla extract and caramel flavoring, if using.
Add 1 recipe of Instant Pudding Mix above.
Using a hand mixer or whisk, blend for 2 minutes.
Let the pudding set up for 5 minutes in the refrigerator.


Photos of the process:

Organic Coconut Palm Sugar

Put the dry ingredients into a blender and grind fine, with the lid on!

Pour the wet ingredients into a mixing bowl and then add the pudding mix.

Whisk pudding ingredients together.

Adding the heavy cream to the pudding.

Whisk until smooth and glossy, and starting to thicken.

Pour into small serving dishes and chill at least 5 minutes to set up.

Top with sweetened whipped cream if desired.

Enjoy,

Leila.

D.I.Y. Instant (NO COOK) Chocolate Pudding & Pie Filling Mix (JELL-O Copy Cat) - Trial #1.

Here is a true instant chocolate pudding mix recipe you can use to replace commercial instant pudding mix.

No Cook Chocolate pudding.

I have wanted to duplicate instant pudding mix for a while. I do not like buying boxed pudding mix. I do not care for the ingredients used in commercial mixes. I also know that it is more economical to make it yourself. I already have a collection of commercial dry pudding mix formulas for professional food manufacturers, I just do not care for their ingredient lists. Plus, it isn't feasible to use all of the specialty ingredients required in these professional formulas.

I wanted an easier way... A healthier way too. I still want it to taste good though.

There are several "Instant pudding Mix" recipes online already. However, when you look closely at the recipes, they are not instant puddings at all. They are the type of puddings that need to be cooked using conventional corn starch. I'm not sure how that is "Instant"...

Other online recipes also call for instant powdered milk along with the raw corn starch. I'm sorry, but generally I think powdered milk tastes not so great. And why do you need powdered milk when you are already adding the pudding mix to milk (and in some cases half milk and half cream)? Commercial instant pudding mixes do not have powdered milk in them, for example:

Ingredients of JELL-O brand Lemon Flavor Instant Pudding & Pie Filling (3.4 oz/96g):
Sugar
Modified Corn Starch
Contains less than 2% of:
Natural Flavor
Disodium Phosphate and Tetrasodium Pyrophosphate (for thickening)
Mono-and-Diglycerides (prevent foaming)
Yellow # 5
yellow # 6
BHA (preservative)

I wanted to create a real instant pudding mix formula, one that could be used in place of the boxed commercial instant pudding mixes. I wanted to be able to use healthier ingredients, and know exactly what goes into my food.

For birthdays, sometimes I like making cakes that call for a box of instant pudding mix. Conventional mixes for cooked pudding will not work because the starch in them is raw, and will not result in the same effect.

This recipe was my first attempt at making instant pudding. I am pleased with the results and will continue to 'tweak' this recipe.




Leila's Version of Instant Chocolate Pudding & Pie Filling Mix:

3/4 c. (150 g) Sugar
6 T. (30 g) Ultra Gel Instant Non-GMO Modified Corn Starch (Cornaby's brand)
1 t. (2 g) Lecithin granules (like Now brand)
1/4 t. (2 g) Sea salt or BioSalt, to taste
1/3 c. (30 g) dutch-processed cocoa powder


Method:

Grind the sugar, Ultra Gel, lecithin powder and salt together 30 seconds until fine textured in a Vitamix blender. Let the dust settle before opening up the lid.

Add the cocoa powder and grind 20 more seconds, or until the color is uniform throughout.

Store the pudding mix in an air-tight container.


To Prepare Pudding:

Pour 2 cups cold milk into a mixing bowl.
Add 2 T. heavy cream and 1 t. real vanilla extract.
Add 1 recipe of Instant Chocolate Pudding Mix.
Using a hand mixer or whisk, blend for 2 minutes.
Let the pudding set up for 5 minutes in the refrigerator.
Serve cold with sweetened whipped cream, if desired.


Tip: You can use vanilla sugar in place of the sugar and then omit the vanilla extract.


Note: See my recipe for Vanilla Creme Brulee Instant Pudding using coconut palm sugar!


Photos of the process:

Yummy...

Enjoy,

Leila.

I now have 2 blogs! (Blog # 1: Beaute and the Feast, containing all my recipes PLUS more. Blog # 2: Modified healthy recipe collection at Kitchen Cheetahs)

Below is a post from my first blog kitchencheetahs.blogspot.com.

I am posting it here also because I recently created this blog, BEAUTE and the FEAST to offer my full range of recipes, most of which are healthy. 

Kitchen Cheetahs focuses on clean eating sugar-free and gluten-free recipes only.

There is a lot more to me than just being a cook and food formulator anyway! I aim to post about a wide variety of topics. See my first post for what I will be posting about here!

I do hope you enjoy this blog with me! 

Love, Leila.

********************************************************

I know I originally said that I would not post any recipes containing white flour or white granulated cane or beet sugar on Kitchen Cheetahs.

Enjoy the sweetness of life.

I changed my mind. I may change it back. I'm not sure yet...

Me, contemplating...

I thought about having a "NICE" blog (Kitchen Cheetahs) and a separate "NAUGHTY" blog for the OTHER recipes. You know the ones...sinfully delicious, hopelessly tempting, sugar-laden... foods on most people's NO-FLY-ZONE list.

Well, You get to make your own food decisions. I'm not here to tell you what to do.

After much contemplating, I decided I want all our treasured recipes on one blog. I trust you can sort through this growing recipe collection and find what fits you best at this time. And times change. Our dietary choices evolve as we do.

This food lifestyle blog has something for everyone at any stage of life.

I have noticed in my almost 2 months of blogging on Kitchen Cheetahs, that people are looking more at the traditional and familiar recipes than they are at the 'healthiest' raw food ones. My recent posts for my BEST Easy Spaghetti Sauce recipe and my Copy-Cat Costco Rotisserie Chicken Salad recipe are good examples of this.

Our favorite protein-packed bean sprout mix.

It also appears that 'healthified' versions of favorite familiar recipes are great as long as they don't cross over the line of being too weird tasting (as in, don't call carob chocolate).

I get it. Our comfort foods are the foods we were raised on, not that we don't ever get adventurous with our palate, we do. It's just that we generally get cravings for those foods from our childhood, something to think about as we are feeding our own young and growing children.

My daughter who has learned to eat healthy from a very young age.

I believe there is a time and a place for everything.

I also believe in moderation in all things.

I feel that if I take great care of my body on a daily basis, there is room in my life for an occasional piece of Texas Sheet Cake, chocolate mousse, buttery garlic Parmesan bread twists, or chocolate chip cookies, real ones.

I am fortunate in that I do not have any allergies to foods or otherwise. I am blessed with good health and I am very grateful for it. I choose to educate myself and live a healthful life. It has been my personal decision to occasionally partake of those foods some people label as evil or fattening. I decided not to feel bad about that.

 I do not think it is healthy to lay guilt trips on yourself. 

Make your choice and then ENJOY your choice.

There is to be joy in life.

If you decide the choice you made doesn't work, make another choice.

  Choose wisely.

Kitchen Cheetahs will still focus on delicious healthy foods and provide you with better alternatives. We continue to experiment in our test kitchens and look forward to sharing our discoveries with you. It is easy to find the types of foods you are looking for here.

Kitchen Cheetahs has several food categories to choose from, like:

Gluten-Free
Sugar-Free
Dairy-Free
Nut-Free
Low-Carb
High-Fiber
Raw-Foods
Vegan
Paleo
and more...

Kitchen Cheetah's goal is to provide the BEST recipes. PERIOD


Your comments and feedback on this topic will be appreciated. Tell us what you want to see more of.

Thank you,

 Leila.


Meet Moki, our health conscious mini dachshund...

Moki is hoping for one of his favorite treats: RAW CARROTS! (He loves the bean sprout mix too.)

Zzzzzzz

"What's that you say?"

"Your'e putting White Flour and White Sugar recipes on THIS blog?!"

"Yes Moki, I am. People can listen to their own inner body wisdom. We have no need to worry."



Author, Leila (and Moki).