I know this may sound silly to you but I hope that in some small way I can encourage or bring a smile to your face. I believe the world needs more positivity. I believe most people are good. We all have bad days and need a little extra leeway from time to time. When my kids were little I would tell them they got out of the wrong side of the bed. I would take them back to their bed and roll them out on the right side of the bed. They believed me until they were about 5 and it no longer worked. I hope you can give those around you a little extra leeway. Perhaps I can encourage you to also pass on positivity and small inexpensive (RAK’s) random acts of kindness. I hope you read my post and leave with a smirk on your face. May you experience kindness and beauty today!! Have an awesome day or night where ever you are. See you tomorrow for another breath of fresh air and an uplifting word. In the meantime take care of yourself!
I can’t have any of the sweetened condensed milk or coconut milk on the market as they have refined sugar. So I took to the internet to find out how to make your own. I made Detoxinista’s recipe for sweetened condensed coconut milk. My recipe is below. I did end up cooking mine 4-5 hours and used maple syrup (because I am not allowed honey on my diet) at a low temperature. I make my sweetened coconut milk the day before and then refrigerate in a canning jar. I found that it tends to get thicker once cooled. Make sure you let it cool before you place it in a glass jar.
I remember having some kind of apple cake in Sweden when I was a child. I don’t remember the name of it. This is my revision of that cake but with cream cheese. Cardamom is used a lot in Scandinavian dishes.
1 cup almond flour
1/2 teaspoon cinnamon
1/3 cup melted coconut oil
Preheat oven to 350. Combined almond flour, monk fruit sugar, and cinnamon until combined. Add melted oil to the flour mixture. Place mixture into the bottom of a springform pan and press into the bottom and slightly up the sides. Bake for 15 – 20 minutes. Allow crust to cool before filling.
Homemade Sweetened Coconut Milk
1 (14 oz) can Full Fat Thai Coconut Milk
1/4 cup maple syrup
Bring coconut milk to a simmer. Cook on low for 4 – 5 hours until thickened. Set a timer for every hour and stir every hour. After 4 or 5 hours remove from heat and allow to cool. Do not boil because I found when boiled that the milk released a lot of oil. Once cool place in a sterilized glass jar with a lid and store in the fridge. Will store for up to 2 weeks.
Caramel Cinnamon Sauce
2 cups apples cut up (one green one gala)
3/4 cup of cream or can of coconut milk
1/2 cup maple sugar
2 teaspoons powdered coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/8 tapioca flour
Cut up the apples into bite size pieces. Cook apples in cream, maple sugar, powdered coconut sugar, cinnamon, cardamom, and nutmeg. Cook until apples are there is a slight bite. Add tapioca and cook until thickened. Allow apples to cool
1/2 cup sour cream
1 1/2 packages cream cheese
1 teaspoon vanilla
1/2 cup maple sugar
1 teaspoon cinnamon
2 beaten eggs
1/8 cup tapioca flour
Preheat oven to 350. In a standing mixer whip sour cream on slow. Next, combine cream cheese and mix on low until the cream cheese is smooth. Add homemade Sweetened Condensed coconut milk, vanilla, maple sugar, cinnamon, cardamon, and nutmeg. Blend until smooth. Blend beaten eggs with tapioca flour until well combined. Pour egg mixture into cream cheese mixture until thoroughly combined. Fold in cooled apple mixture into the cream cheese mixture. Pour cheesecake mixture into a cheesecake crust inside a springform pan. Place springform into a baking pan with sides. Get a brownie pan or a pan that is 2 inches. Carefully pour 3 cups of boiling water into a brownie pan. Place brownie pan on the bottom rack. Next place the springform pan with cheesecake on the middle rack take out top rack if you need to. Close the door and cook for 15 minutes at 350. After 15 minutes reduce heat to 200 and cook 1 hour 10 minutes. Set your timer. Do not open the oven door. The water bath reduces the chance of your cheesecake cracking. When your timer goes off remove the cheesecake and allow it to cool. Once cool place in the refrigerator for a minimum of 4 hours. Do not place the warm cheesecake into the refrigerator as it will make the cheesecake weep.