Tag Archives: Dessert

Choffy Tiramisu

This is a recipe I created back in 2012 when I was a Choffy Distributor. I love Choffy but I am not a fan of coffee or alcohol so this is the perfect replacement for me and my family. For my daughter that is gluten free we substitute gluten free graham crackers for the Lady fingers and do it in a mini bread pan for her.


  • 3-4 cups of strongly brewed Choffy**
  • 1/2 ounces rum extra (to your liking) or 1/4 cup Butter Rum Syrup
  • 3 egg yolks
  • 1 ¾  cup whipping cream, divided
  • ½ cup sugar
  • 2 cups mascarpone cheese
  • 36 to 42 Italian-style hard ladyfinger biscuits
  • Optional 2-4 tablespoons Choffy Grinds Powder
  • Optional Chocolate Curls or Grated Chocolate


Combine the Choffy and run extract in a bowl or shallow baking dish and set aside.

Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.

In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.

Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the Choffy mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies. . Repeat with another layer. Optional sprinkle with half of the Choffy powder and or chocolate. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.

To serve cut with a sharp thin knife into squares.

*Options for making Choffy Grind Powder

1- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using a Mortar and Pestal. (My favorite way)

2- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using spice grinder.

3- Grind wet grinds in a food processor and then dehydrate.

**To strongly brew Choffy add 1 ½ cups Choffy to 32 oz Boiling Water brewed in the 48oz French Press for 30 minutes. Our favorite is to blend IC French Roast, Volta and Ecuador French Roast together.

Frozen Berry Salad


8 oz Cream Cheese
2 cups Heavy Whipping Cream
1/4 cups Powdered Sugar
2 lbs Frozen Mixed Berries


In a mixer whip cream cheese until smooth. Add in whipping cream and powdered sugar. Whip until stiff peaks. Fold in Frozen Berries. Can be served as a dessert immediately or refrigerated for 5-6 hours to be served as a side dish.

Cream Cheese & Whipping Cream

Stiff Peaks

Frozen Berry Salad

Apple Crisp

Apple Crisp is a family favorite. I have tried different recipes over the years, but mine is basic and easy. It can be cooked in the oven or in a dutch oven.


5-6 Granny Smith Apples
2 T Cinnamon
1/2 cup Brown Sugar
1 cup Butter
1 cup Sugar
1 cup Flour
2 cups Oats


Pre-heat oven to 375 degrees. Lightly grease 9×13 pan. Core, peel and slice the apples into bite size pieces and place in a mixing bowl. Add cinnamon and brown sugar. Stir until all of the apples are evenly coated. Pour into the pan and evenly spread out.

In the mixing bowl you just emptied combined butter, sugar, and flour and cut with a pastry cutter or fork until crumbly. Stir in oats.

Sprinkle mixture over the apple mixture and bake for 30 minutes. Serve with whipping cream or ice cream.

Chocolate Coconut Mound Cookies – Gluten Free


3 T Coconut Oil
1/2 cup Coconut Sugar
4 Eggs
1 cup Unsweetened Coconut
2 cups Coconut Flakes
12 oz Mini Chocolate Chips


  1. Pre-heat oven to 400 degrees F.
  2. Cream together oil and sugar.
  3. Stir in eggs.
  4. Stir in coconut.
  5. Add in chocolate chips.
  6. Use a 4 oz scoop and drop on to parchment lined cookie sheet.
  7. Flatten to 1/4 in think with the bottom of a cup.
  8. Bake for 8-10 minutes, until golden brown on the edges.

Makes 20-24 cookies.

Citrus Sugar Cookies with Cream Cheese Frosting

Ingredients Nutrition

  • 1 cup sugar
  • 1 cup unsalted butter
  • 1 cup salted butter
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 5 drops doTerra Lemon Essential Oil
  • 5 drops doTerra Wild Orange Essential Oil
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 4 12 cups flour


  1. Cream sugar, butter and powdered sugar.
  2. Then cream in eggs and vanilla, and essential oils.
  3. In a separate bowl mix baking soda, cream of tartar, and flour.
  4. Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
  5. Chill in refrigerator at least 2 hours.
  6. Roll out to ¼ inch think.
  7. Place on parchment lined cookie sheet.
  8. Bake at 350° for 10-12 minutes or until the edges are browned.
  9. You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.


8 oz Cream Cheese
1/4 lb Unsalted Butter
1 tsp Vanilla
2 lb Powdered Sugar


  1. Cream together cream cheese, butter and vanilla.
  2. Add 1/2 lb of powdered sugar at time until fully incorporated.