like an easy, yummy and totally healthy snack. Not a bad combination. Take some fresh strawberries, dip in Greek yogurt, load them onto pan lined with parchment or wax paper, freeze, and you’ve got Yogurt-Covered Strawberries. It’s that simple.
my favorite desserts as a kid, and probably still today. Coffee ice, chocolate pie crust, fudge, nuts.. it’s pretty hard to not love a good Mud Pie! Thanks to Real Simple for reminding me of this delightful treat, and of course, for a recipe that keeps it simple!
Photo: Real Simple
Trader Joe's Sea Salt & Turbinado Sugar Dark Chocolate Almonds
to former Guest Hunter, Jen Gilmore for the introduction. We met up earlier this week after she had made a trip to Trader Joe’s and picked up their Dark Chocolate Almonds. They have sea salt and turbinado sugar; the perfect combination of salty and sweet – totally delicious. Luckily for us, they’re made out of dark chocolate, California-grown dry roasted almonds, raw sugar, and course sea salt, so they’re sort of healthy indulgence.. right?
up for espresso truffles? Earlier today, I was flipping through Real Simple and, no surprise, but they have some holiday desserts that look totally delicious. These truffles are one of the many that caught my eye. They look much easier than I had ever imagined and such a treat. Yet to try them, but next snowy day, could be a good activity!
1 cup heavy cream
1 tsp instant espresso powder
1/2 pound semisweet chocolate, chopped
1/2 pound bittersweet chocolate, chopped
1 tbsp coffee liqueur (optional)
1 tbsp pure vanilla extract
1 cup unsweetened cocoa powder
1. In a large saucepan, heat the cream and instant espresso powder over medium heat, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes.
2. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add the liqueur (if using) and vanilla and stir to combine. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 4 hours and up to 1 week.
3. Using a small spring-loaded scoop, a melon baller, or a teaspoon, drop 1-inch balls of the chocolate mixture onto a wax-paper-lined baking sheet. Refrigerate until firm, about 15 minutes.
4. Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined baking sheet and refrigerate. Bring to room temperature before serving.
Photo: Real Simple
Did you know..
a Wendy’s frosty is made from 3 ingredients? I certainly didn’t. Okay, I don’t know if that’s fact or fiction, but I do know that I enjoyed my fair share of them as a kid. Food.com shared a recipe that is not in the least bit complicated and has gotten good write-ups. Always a promising sign. Hey, even if it is a variation on the original frosty, still worthy of trying.. if you’ve got an ice cream freezer.
16 ounces Cool Whip
1 (14 ounce) can sweetened condensed milk
1 gallon chocolate milk
1. Pour condensed milk and Cool Whip in an ice cream freezer.
2. Fill to”fill line” with chocolate milk.
3. Stir all ingredients, then turn on machine and let it freeze!
MilkMade Ice Cream
ice cream, made locally from sustainable ingredients in small batches right here in New York. Oh, and it’s delivered to your door. Sounds kind of amazing, right? That’s what MilkMade Ice Cream is all about. They use the freshest ingredients, and by doing so, support the local food economy. The dairy, for example, comes from sustainable farms in the area. MilkMade Ice Cream creates new flavors on a monthly basis like Salted Caramel n Shortbread, Mint Julep and EVOO&C (EVOO ice cream, layered wtih a homemade Mast Brothers Chocolate swirl). There is one catch, due to limited quantities and distribution membership is required. So sign up here – with the unique flavors, delicious ingredients and the fact that it’s delivered to your doorstep, I don’t know why you wouldn’t.
Photos: MilkMade Ice Cream
Strawberry Summer Cake
an ideal week to turn on the oven, but once the heat wave is over this cake is a must to try. My pops is always experimenting with new recipes, and I am always testing out the results. So in his own words “strawberries are plentiful and cheap in the summer months, so this cake is a natural. You can use almost any summer fruit. I want to try this with peaches. The half and half combo of all-purpose and barley flour tops cake flour alone. It’s smooth, sweet and light all at once.” I personally found it to be a guilty pleasure that I didn’t feel so badly about indulging in..until I went back for the second piece.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour (can swap 3/4 cup with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch spring form pan. Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (you may have to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries, they get jammy while baking.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a toothpick comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the toothpick are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
For a similar recipe check out the Versatile Vegetarian Kitchen.
Photo: John Vasquez
- Banana Ice Cream Sandwiches
haven’t heard of Veggie Wedgie, consider this your introduction. I have been minorly obsessed since coming across the blog – absolutely amazing photos and recipes with a healthy twist, but still totally delicous. I did a post not too long ago on the new (well, new to me) non-dairy ice cream – chocolate-banana ice cream. Veggie Wedgie just made a good thing even better by sharing her recipe for Banana Ice Cream Sandwiches. They are light, dairy free and just might be the dessert of the season. Check out the recipe!
Photo: Veggie Wedgie