The figs from our tree are ripening just perfectly for desserts and snacks without having that desperate rush to make jam before the fruit goes bad. Great for us, not so good for those on our Christmas list, as I made some wicked jam a couple years ago. This dessert is super simple and tastes amazing. There will be extra thyme sugar – store it in a jar and use on other desserts.
15 or so figs, top sliced off
1/4 c or so of ricotta
4 TBSP or so of honey
Thyme sugar (2 sprigs of thyme – leaves only processes with 1/4 c sugar)
Place figs in a shallow dish. Combine ricotta and honey and spread over figs. Sprinkle a little thyme sugar over the top and broil for 3 – 5 minutes until a little caramelized.
My favorite thing about fall is squash! Pumpkin being my favorite for baking. This torte was inspired by a recipe in Eating Well, so not only does it taste great, but it’s healthier for you than most desserts, coming in at a modest 194 calories per serving.
1/2 c semisweet chips
1 TBSP butter
1 TBSP coconut oil
2 egg whites
1 c pumpkin purée
1/2 c coconut palm sugar
1/2 c cocoa powder
1 tsp vanilla
1 tsp pumpkin pie spice
1/2 tsp salt
Cocoa nibs (optional for garnish)
Preheat oven to 350 and spray a 9 inch springform pan.
Melt chocolate, butter and coconut oil together. I use the micro at 30 percent power in 1 minute intervals.
Best together eggs, pumpkin, sugar, cocoa, vanilla, spice and salt until smooth. Add chocolate mixture, beat till smooth. Pour into pan.
Bake for 30 – 40 minutes until set.
Garnish with cocoa nibs.