Day 7......Dessert, bring it back.

     Dessert!!  How much we have deceived ourselves by depriving ourselves of dessert, or not taking the time to include it in our daily or weekly menu.

Carrot cake, only half to make one layer

     Make dessert intentional!!  Find something you like and learn to make it the way you and your love ones like. Use wholesome ingredients and reduce the sugar to enjoy the flavors, whether it is butter, chocolate, fruit, or some tart lemon dish, make it personal and make it!!!

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     Now of course do not snack all day, and do not snack on sugary drinks or candy. Unless, you will consider that your dessert for the day.

     Remember to check labels so that you do not add sugar in other forms with your daily meals, you will be surprised how many foods have sugar in them.

     So make a cake, tart, ice cream, jello, mousse, whatever you desire, keep it small, keep it real (whole foods), and save it for a treat so that you do not look forward to it any other time. Try to make half the recipe or a smaller version of what you like so it is easier to serve, besides who wants fresh anything to go bad, make enough for one night or maybe two.

Chocolate tarts with an almond crust. The chocolate is made with whipping cream

Lemon meringue mini tarts 

Carrot Cake

Serves: 12   350 degrees, greased 9 x 13 pan or 2 – 9 inch   (I cut this in half for the one pictured earlier). 

Ingredients

2 cups all-purpose flour

1¾ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon all spice

1 cup brown sugar packed (light)

½ cup of melted butter

½ cup safflower oil or olive oil

½ cup mayo or miracle whip (I used miracle whip)

2 eggs

1 teaspoon vanilla extract

2 cups finely shredded organic carrots

¾  cup shredded unsweetened coconut

¾ cup pecan pieces or walnuts

¾ cup raisins

(1 (8 ounce) can crushed pineapple, drained ~~ optional, I did not use this time)

For the Frosting:

12 oz (1½ packages) cream cheese, softened

2-4 tbls.  butter, softened

1 tsp vanilla extract

2 tsp. of real maple syrup

2 cups confectioners’ sugar

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. (half was in a 8x8)

Sift together flour, baking soda, baking powder, cinnamon, allspice in a large bowl. Whisk to evenly distribute. Add brown sugar to dry mix. In a medium bowl, whisk together butter, mayo, oil, eggs and vanilla. Pour wet ingredients into dry and stir with spatula until almost all the flour is absorbed. Stir in carrots, walnuts, coconut, raisins, (and pineapple if using).

Pour into 9×13 inch pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

For the frosting: Cream the cream cheese and butter until smooth. Add the confectioners sugar and beat until creamy. Add in the vanilla.