No Bake Cannoli Cheesecake

If you love cannoli’s and you love cheesecake then this is the perfect dessert for you. It’s a cheesecake with your favorite cannoli ingredients on top. It’s a quick and easy recipe that only takes about 15 minutes to make and there is no need for an oven. You do however, have to let it freeze for 3 hours, so you can’t eat it right away. Perfect for celebrations, parties, and events, or great to have when you are in the mode for cheesecake or a cannoli. Like anything frozen, you have to let it thaw before cutting into and enjoying, so let the cheesecake thaw for about 15 minutes before serving.

Give a cannoli lover a cannoli they can eat in cheesecake form. Follow the recipe below to make a No Bake Cannoli Cheesecake. It’s two great flavors we enjoy in one delicious dessert and once you make it, you’ll want to make it again!


  • 2 8-oz. bars cream cheese, softened at room temperature
  •  1 1/2 c. heavy cream
  •  1 c. ricotta
  •  2/3 c. powdered sugar
  •  1 tbsp. lemon zest
  •  2 tsp. pure vanilla extract
  •  2 tsp. ground or freshly grated nutmeg
  •  2 tsp. ground cinnamon
  •  1 store-bought graham cracker crust
  •  1 1/2 c. mini chocolate chips, divided
  •  1 c. crushed cannoli shells, for garnish (optional)



  1. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese until fluffy. Add heavy cream and beat until fluffy, then add ricotta and powdered sugar and beat until fluffy. Stir in lemon zest, vanilla, nutmeg and cinnamon, then fold in 1 cup mini chocolate chips.
  2. Transfer to graham cracker crust.
  3. Top with remaining mini chocolate chips and crushed cannoli shells. Freeze until firm, at least 3 hours.
  4. Let soften 15 minutes before serving, then slice. Keep in the freezer or fridge.

You’ll sure make a cannoli fan and cheesecake fan happy when you show up to their door with a whole cake full of cannoli and cheesecake fun. Share with others a cheesecake with chocolate chips and cannoli shells. This dessert is a good way to put a smile on everyone’s faces.

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Zucchini Bread recipe from 2018 honoree Toni Berry

Every family has that one recipe that is famous to all of its members. That one recipe that is always the star of any family gathering no matter what the entrée is. A recipe passed down from generation to generation, while always staying the same. We are going to share one of those recipes with you now. For the family of Toni Berry that recipe is her famous zucchini bread, made from zucchinis from her garden. The recipe comes from Tom Berry, Toni’s son Culinary Director of COJE Management who has been a longtime participant in our event.

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Scones are one of the few sweets that taste good no matter what’s inside of it. There’s so many different ingredients you can have inside a scone that allows it to still taste delicious. You can have chocolate chip scones, raisin scones, orange and cranberry scones, and so on. Scones are kind of like a cookie, but it’s a soft bread-like cookie. They are pretty similar to biscuits with the same flavor as bread and the same soft texture. They are a delicate and flakey sweet. Scones are good to have for breakfast as well as dessert. Try this recipe for raisin scones, but you can replace the raisins with any ingredient you like.


  • 2 cups all-purpose flour                                                           
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins (or dried currants)
  • 1/2 cup sour cream
  • 1 large egg



  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

If you’re looking for something flakey with a little bit of flavor to have for breakfast, try this recipe for scones. A soft bread-like sweet with something delicious (raisins, chocolate, etc.) in each bite. Perfect to grab when you’re on-the-go and need something right away. Just grab a scone and eat it as you go.

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Microwavable Blueberry Quinoa Flake Muffins

Don’t have much time to make multiple muffins and sit there waiting for them to bake? These muffins are microwaveable and only take a total of 10 minutes to make. You can also make them for one person, so they are perfect for you if you only want one muffin. These muffins are even gluten-free and vegan due to the use of quinoa flakes and flaxseed, so they are safe for many to eat and enjoy.

Who doesn’t like a blueberry muffin? Blueberries have a lot of benefits towards the body and are a healthy fruit to consume. Blueberries support combat aging; they have antioxidants, which help reverse damage done by toxins and free radicals and help your body defend itself against dangerous pathogens. Blueberries are good for the brain and they can protect our brains from degeneration, neurotoxicity and oxidative stress. Blueberries have the ability to fight cancer, support digestion, promote heart health, benefit the skin, and aid weight loss.

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A microwavable blueberry quinoa flake muffin is perfect for everyone and can satisfy anyone’s needs. These muffins are allergy-friendly and good to have when you are in a rush. Follow the recipe below to make a 10-minute muffin.


  • ½ cup Frozen Unsweetened Blueberries, thawed for a few minutes
  • ½ cup Unsweetened Vanilla Almond Milk
  • ½ tsp Vanilla Extract
  • 51g (½ cup) Quinoa Flakes
  • 1 tbs Ground Flaxseed
  • 3 packets Natural Sweetener (stevia, Truvia, etc.)
  • ⅛ tsp Salt



  • In a bowl, stir together the frozen blueberries, milk and vanilla.
  • In another bowl, whisk together the quinoa flakes, flaxseed meal, sweetener and salt.  Dump the dry ingredients into the wet ingredients and stir together until fully incorporated.
  • Spray 2 ramekins (mine were 3½” in diameter) with cooking spray and scoop in the batter.
  • Microwave for 4 minutes, or until the surface of the muffins spring back when tapped. Let cool, then enjoy!

When you’re short on time or don’t want to wait for the oven, these muffins are perfect for you. Especially, if you only want one muffin so you don’t overindulge. They are also perfect for those who have food allergies, those who are vegan, and those who just want to enjoy a healthy muffin. They have blueberries, which have many health benefits for you. Take only a couple minutes out of your time to make some Microwavable Blueberry Quinoa Flake Muffins.

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Cherve Cheesecake

Do you love cheesecake, but can’t eat it because of a dietary restriction? Looking for a healthier alternative to the cheesecake that you love? Or have you ever just wanted to make a delicious dessert that everyone can enjoy? Has it ever crossed your mind that you can make a cheesecake that’s gluten-free, and soy-free. This recipe is not only allergy friendly but also health friend.

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Cinnamon Rolls

Don’t you just love the smell of cinnamon rolls in the morning? The fun spiral shape of the roll with icing that that just melts away from the heat of the roll can get anyone excited when they walk downstairs to see a cinnamon roll on their plate. You have yourself one delicious breakfast. Why not start off your day with a meal that is fun shaped, tasty, and gets you excited to begin the day?

Below is a recipe for a healthier version of a cinnamon roll that is soft on the outside and gooey on the inside with a taste of cinnamon. This recipe is sweet and gooey without icing, although you could add icing if you choose to do so (Icing Recipe: Who doesn’t love when the icing is melted into the cinnamon roll and adds a sweeter flavor to your breakfast? Follow the recipe below to make some healthy cinnamon rolls for you and your friends and family.


For the dough

  • 2 – 2 ½ cups (240-300g) whole wheat flour
  • 2 ¼ tsp (7g or one ¼-oz package) dry yeast
  •  2 tsp baking powder
  • ½ tsp salt
  • ¾ cup (180mL) warm nonfat milk (100-110°F)
  • ½ tbsp (7g) unsalted butter, melted
  • 1 tbsp (12g) coconut sugar

For the filling

  • 5 tbsp (60g) coconut sugar
  • 2 tsp ground cinnamon
  • ½ tbsp (7g) unsalted butter, melted



  1. Preheat the oven to 350°F, and lightly coat a 9”-round springform pan or cake pan with nonstick cooking spray.
  2. To prepare the dough, whisk together 1 cup of flour, yeast, baking powder, and salt in a medium bowl. In a large bowl, stir together the milk, butter, and sugar. Mix in the prepared flour mixture. Continue to mix in the remaining flour, 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl.
  3. Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
  4. To prepare the filling, stir together the coconut sugar and cinnamon in a small bowl.
  5. On a clean, well-floured surface, roll the dough out into a 16×10” rectangle. Brush with the melted butter (from the filling ingredients), leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the free end onto the roll to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
  6. Slice the log into 12 pieces using dental floss or a sharp serrated knife. Place the rolls into the prepared pan. Bake the cinnamon rolls for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.

When you want to serve something fun and delicious for breakfast, make some cinnamon rolls that will sure put a smile on everyone’s face. They’ll look forward to waking up in the morning to the smell of cinnamon rolls cooking and to run downstairs in excitement to see a fresh batch of cinnamon rolls on the table ready to be eaten. Make the whole family happy in the morning by making them a batch of healthy cinnamon rolls.

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Allergy-Friendly Brownie Cookies

It’s the best of both worlds! The combination of two of our favorite sweets for one delicious dessert. Who would of thought to mix brownies and cookies together to form a brownie cookie or brookie? These brownie cookies are gluten-free, vegan/plant based, nut-free, soy-free, and refined sugar-free. They are an allergy-friendly treat that everyone can enjoy.

The soft and chocolatey texture of the brownie fits on top of the crunchy and chocolate chip texture of the cookie. Since it’s a brownie layer over a cookie layer, you get a piece of brownie with some cookie in each bite. It’s a win, win situation. The best part is that when they are baking in the oven, you’ll smell the sweetness of chocolate chip cookies as well as the chocolatey aroma of brownies to get your taste buds watering. Follow the recipe below to make a batch of Allergy-Friendly Brownie Cookies.


Chocolate Chip Cookie

  • 1 1/2 cups gluten-free oat flour
  • 1/2 cup golden flax seed meal
  • 1/4 teaspoon sea salt (finely ground)
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut palm sugar
  • 1/3 cup chocolate chips (I used Lily’s which are gf,v, and sweetened with stevia)
  • 2 tablespoons vegan butter melted
  • 1/4 cup coconut oil melted
  • 2 tablespoons maple syrup
  • 1 tablespoon pure vanilla


  • 1/2 cup plus 1 tablespoon gluten-free oat flour
  • 1 tablespoon golden flax seed meal
  • 4 tablespoons (rounded) unsweetened cocoa powder
  • 1/4 teaspoon sea salt (finely ground)
  • 1/4 cup coconut nectar (may substitute maple syrup)
  • 3 tablespoons unsweetened flax milk
  • 1 tablespoon pure vanilla
  • 1/4 cup coconut oil (melted)



Chocolate Chip Cookie

1) Preheat oven to 350 degrees Fahrenheit. In a medium bowl combine all dry ingredients (gf oat flour, golden flax meal, sea salt, baking soda, coconut palm sugar, and mini chocolate chips) and mix well.

2) In a small bowl melt together, vegan butter and coconut oil. I did this for 45 seconds in the microwave on medium-low power. If you don’t have a microwave you can use a small sauce pan on the stove. Add maple syrup and vanilla to melted vegan butter and coconut oil. Mix together well.

3) Mix wet ingredients into dry. If you are experiencing difficulty getting the ingredients to mix well, use a slicing motion with your spoon and cut the ingredients together like you would if making a pie crust.

4) The combined mix will be dry and crumbly like a graham cracker crust. It is ready to press into the pan if it holds together when you take a fingerful and press into a ball. Firmly press mixture evenly into a greased 8″×8″ pan (as you would a graham cracker crust).


1) In a medium bowl combine all dry ingredients (gf oat flour, golden flax meal, cocoa powder, and salt) and mix well.

2) In a small bowl whisk together coconut nectar, flax milk and vanilla. Set aside.

3) Melt coconut oil and mix well with dry ingredients. Combine this mixture with coconut nectar mixture and stir well.

4) Pour brownie mixture onto chocolate chip cookie base and spread evenly with a spatula.

5) Bake at 350 degrees Fahrenheit for about 13 minutes. Test for doneness with a toothpick or by lightly touching the brownie surface. It should be firm but moist. Let cool for approximately 30 minutes. The Brookies can then be cut in the pan, or you can loosen the edges and lift the product out with two spatulas onto a cutting surface to slice. Store in an airtight container.

Now you have a brownie cookie that is allergy-friendly and great for anyone to enjoy. You can share with the whole family or with your friends whether they have allergies or not. It’s also a good sweet to have for a bake sale and to share with coworkers. The next time you are craving something sweet, combine a brownie and a cookie and make some gluten-free, vegan/plant based, nut-free, soy-free, and refined sugar-free brownie cookies for many to enjoy.

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Allergy Friendly Thin Mints

Who doesn’t like a good thin mint cookie? Those Girl Scout cookies that people love to get. Unfortunately, not everyone can enjoy a classic thin mint cookie due to food allergies, intolerances, and sensitivities. Below is a recipe for allergy-friendly thin mints, one that can be enjoyed by many people.

Chocolate and mint complement each other really well. This cookie has a delicious chocolate flavor with a hint of mint. It’s a chocolatey dessert that allows your breath to smell nice because of the mint. When chocolate is mixed with mint, you have a good balance between the chocolate flavor and the mint flavor, so you don’t have a really strong minty cookie, but a chocolate cookie with the taste of mint. A good dessert for those who love a cookie with an even amount of chocolate that is mixed with an even amount of mint.

It’s a soft cookie with a fudgy texture on the outside and a brownie-like texture on the inside. Perfect for those chocolate and mint lovers as well as those who suffer from allergies and want a soft and sweet cookie to eat. Follow the recipe below to make some Allergy Friendly Thin Mints.


  • 1 Cup Brown Rice Flour
  • 2 TBSP Tapioca Flour
  • Pinch of Salt
  • 1/3 Cup Carob Powder (can substitute for Cocoa powder)       
  • 1/3 Cup Butter (I used Earth Balanced Brand – Soy Free)
  • 1/2 tsp Pure Mint Extract
  • 1 tsp Pure Vanilla Extract
  • 2-3 TBSP Grade A Maple Syrup
  • 1-2 TBSP Water


  • 1/3 Cup Chocolate Chips (Enjoy Life Foods Brand)
  • 1/4 tsp Mint Extract
  • 2 tsp Water



  • Pre-heat oven to 350
  • In a medium sized bowl start to make the edible cookie dough by combining all of the dry ingredients, mix well to combine.
  • In a separate bowl melt butter in microwave for 30-40 seconds, once melted mix in remaining wet ingredients. Make a well int0 the dry mixture and pour in wet ingredients, stir to thoroughly combine ingredients until mixture forms into a ball of dough.
  • Place dough onto a piece of parchment paper and roll to seal in dough. Place dough into the fridge to set, allow the dough to chill for 30 minutes to an hour.
  • Once dough is set, unwrap from parchment paper and use a knife to cut dough. Roll into small balls approximately tablespoon size. Press dough balls flat into small circles and place onto cookie sheet lined with parchment paper.
  • Bake dough into pre-heated oven for approximately 12-14 minutes until cookies are crisp.
  • One cookies are baked allow to cool for 3-5 minutes. While cookies are cooling start to melt the chocolate mixture.
  • Place chocolate sauce ingredients into a bowl or saucepan. Either place into a bowl and melt for 1-2 minutes in microwave, stirring every 30 seconds or into a saucepan and melt on low heat stirring occasionally until melted.
  • Line a plate with parchment paper and using a spoon, dip cookies into chocolate sauce, evenly coating both sides. Place coated cookies onto a plate, once all cookies are coated place into fridge or freezer to set.
  • Wait 30-minutes to an hour and enjoy.
  • Makes approximately 25 cookies.

Now everyone can enjoy a basic thin mint cookie, weather you have food allergies or not. It’s a great cookie for people who love chocolate and mint, Peppermint Patties, or Girl Scout Thin Mint Cookies. You can now make your own and have no worries for those with allergies. Make some Allergy Friendly Thin Mints to share with others and spread the chocolatey and minty goodness.

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Chocolate Mousse for One

It’s late at night and you’re craving something sweet and creamy. You’re looking for something quick and small to make. Go on a date with some chocolate mousse! It uses cocoa powder instead of chocolate, so there is no need to wait for the chocolate to melt. It’s a fast and easy way to make some creamy, chocolatey, chocolate mousse for yourself. Chocolate mousse is the perfect small, rich, luscious dessert.

Ordinary chocolate mousse can be over 450 calories for one cup of mousse, and this recipe of chocolate mousse is about 250 calories for one cup, which is 200 calories less than ordinary chocolate mousse. Regular chocolate mousse has a lot more ingredients including egg whites and chocolate, instead of cocoa powder. This mousse has no egg whites, uses light cream, and only a tablespoon of cocoa powder for half the calories. One tablespoon of cocoa powder is only 12 calories, whereas, one ounce of dark chocolate is 155 calories. Using cocoa powder instead of chocolate cuts out 143 calories and that’s just switching the chocolate. Using light cream instead of heavy cream saves half the calories. One cup of heavy cream is about 821 calories, whereas, one cup of light cream is about 468 calories. Using half a cup of light cream leaves you with about 234 calories, which is a whole lot less. Cut out half the calories by using this recipe for chocolate mousse.

Regular chocolate mousse also takes a lot longer to make than this recipe. It can take over an hour to make chocolate mousse including refrigeration. This recipe only takes less than 5 minutes to make and you only need one bowl or jar to make it. No need to refrigerate the mousse, you can eat it right after it is mixed all together.

When you are looking for a late night snack and you want to eat something that is quick to make, this chocolate mousse is the perfect recipe for you. It’s only one serving, so there is no worry about having leftovers and overindulging. Try this recipe for some creamy chocolate mousse.




  • ½ cup light cream                      
  • 1 tablespoon unsweetened cocoa powder
  • 3 teaspoons powdered sugar
  • Pinch of fine sea salt

Whipped cream topping: (enough for two servings)

  • 1/4 cup light cream
  • 1 ½ teaspoons powdered sugar (more or less to taste)
  • 1/8 tsp vanilla
  • Miniature chocolate chips for serving (optional)


For the mousse:

  • Place all of the mousse ingredients in a jar and shake vigorously for 2 minutes

For the topping:

  • Put the whipped cream ingredients in a separate jar and shake vigorously for 2 minutes.

For serving:

  • Spoon the mousse into a serving dish and top with the whipped cream and chocolate chips. (or eat it right out of the jar!)

It’s a great small dessert to satisfy your cravings. It only takes a couple minutes to make and you can keep it all to yourself. Get your arm work out it in by whipping up some chocolate mousse.

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Flourless Edible Cookie Dough

Do you like cookies, but don’t have an oven or don’t want to take the time to wait for the cookies to cook? Ever thought about making edible cookie dough, so you can safely eat it after it is made, and not baked? Who doesn’t like eating cookie dough? Eating uncooked cookie dough isn’t good for you and you shouldn’t really be consuming it because of the raw eggs. This recipe solves that issue as there are no eggs in it so it is safe to eat.

It’s a recipe for Flourless Edible Cookie Dough. It is allergy-friendly and perfect for those who can’t consume flour, regular milk, regular chocolate chips, and eggs. It’s the type of cookies you can eat in about 4 minutes. You get the same taste and texture of ordinary cookies, but you get to eat them right away. How many times have you craved cookies, but decided not to make them because you didn’t want to wait for the oven to do its magic? This recipe is perfect for you. Follow the recipe below to make cookies you can eat right out of the bowl.  


  • 1 stick (1/2 cup) unsalted butter softened to room temperature      
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 tablespoons Lactaid milk or Almond milk, room temperature
  • 1 ½ cup homemade oat flour, directions below (you’ll need about 2 cups old fashioned oats)*
  • 1/2 teaspoon salt
  • 2/3 cups Enjoy Life Chocolate Chips



  1. Cream together softened butter, granulated sugar, brown sugar, vanilla, and milk until fluffy, about 60 seconds.
  2. Beat in oat flour and salt.
  3. Once combined, stir in chocolate chips.
  4. Serve immediately or store in the fridge, covered, for later. You can eat it right out of the bowl.


*Homemade Oat Flour: Place about 2 cups old fashioned oats in food processor. Process until it resembles fine flour. Measure out 1 and 1/2 cups and proceed with recipe above! If you’re gluten free, make sure your oats are, too!

When you are craving some chocolate chip cookies, but don’t have enough time to bake them, make a bowlful of allergy-friendly, Flourless Edible Cookie Dough. Cookie dough you can safely eat without worrying about uncooked eggs. It’s the perfect amount of cookie dough to satisfy your cravings.

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