The strawberries we have been getting from our CSA are so delicious. I probably eat a pint on the drive home! Luckily, they are having a great year for strawberries and there are always plenty to go around.
I wanted to make some into frozen yogurt. I didn’t really make a specific recipe. I just put a bunch of strawberries into the blender with yogurt…
Poured it into the ice cream maker…
And froze it!
Unfortunately, I found it a little too icy for my taste. I still wanted to eat it, though, so I let it melt in the fridge.
I poured the melted no-longer-fro-yo into ice pop molds and refroze it…. Perfect! It was a great pre-work snack!
This post was shared on Make Your Own Monday, Seasonal Recipes: Strawberries, and Simple Lives Thursday!
When I made this milkshake and took pictures of it, John looked shocked and said, “You are going to post that?!” You’ll see why shortly.
First, I filled up a cup with John’s home made chocolate ice cream (so good, by the way!)
Then, I added in some home made yogurt.
So far, so good, right? Well, to make it a black forest I added in maraschino cherries and the liquid in the jar. John was so shocked, because of the fake sugar and fake food coloring, and all that junk, but I’m not militant about it. Sometimes, something’s got to give. With all the other goodness in this milkshake, the little bit of junk in the cherries isn’t going to kill me.
Anyway, I blended it up with my immersion blender. AND I enjoyed it. Immensely.
The other night after dinner, I decided that I needed brownies for dessert. We didn’t have butter, so we came up with a coconut oil type.
First, John mixed together 2/3 cup of coconut oil, 2 medium eggs, and 1 cup sucanat together with the hand mixer.
Then, we added in 1 cup of flour, 2 tablespoons of cocoa powder, some salt, 1/2 a teaspoon of baking powder, and some vanilla.
We spread it into a buttered pan and threw it in the 350* oven for 25 minutes.
When I saw this recipe, I knew I had to try it. I looooove me some chocolate! It was so easy to make, and both John and I love it. Check out the original link, and I’ll show you the changes I made.
First, I combined coconut oil and coconut palm sugar in a pot.
When it was all melted, I added in cocoa powder.
Once it was all combined, we added salt, vanilla, and shredded coconut.
I mixed it all together!
It was carefully spooned into an ice cube tray and refrigerated.
When all is said and done, it was DELISH! It tastes like a Mounds Bar!
This post was shared with Fat Tuesday!
Apparently I am jumping back into the swing of things by making lots of desserts. Up this time? Peanut Butter Cookies.
I can’t believe how east these cookies were. I decided at around 9:15 at night that I Had. To. Have. Cookies. I didn’t have any butter defrosted, and there wasn’t much left in the fridge. That severely limited the cookie choices I had. I started with this recipe and went from there.
First, I combined a cup of my home made peanut butter, a little less than 3/4 of a cup of turbadino sugar, an egg, a tsp baking soda, and a splash of vanilla in a bowl.
Then, I mixed it together.
Third? Rolled it into little balls.
Lastly, I baked it at 375* until they looked done.
The verdict? They filled a need, but they weren’t amazing. I think the sugar needed to be more finely ground. And I needed less of it in the cookies. On the plus side, they were quick and easy and used very few ingredients. With a few more tweaks, they will be a great quick snack!
This post was shared on Slightly Indulgent Tuesdays!
John and I LOOOOOVE us some chocolate pudding! I wanted to share this super duper easy recipe that we have concocted. It is incredibly thick and rich but not overpoweringly so. Check it out!
First, we grab the double boiler and mixed together 1/4 cup cornstarch, 1/2 cup Rapadura, and a pinch of sea salt.
Then, we added in 2 cups of raw cream and 1 cup of raw milk.
When it was added in, we started to boil the water in the bottom pot. Occasionally, we stirred it. The most important thing is to make sure it doesn’t boil at this point. After about 20 minutes, the mixture was nice and thick.
That meant it was time to melt in the chocolate! We used 2 3.5 oz bars of 90% dark broken up (minus all the pieces we ate first!)
We stirred it up until it was all melted.
When it was all blended, we added a tsp of vanilla and then removed it from the boiling water pot.
Once everything was combined, we stuck it in the fridge to cool. It was thicker after 45 minutes, but still warm. 2 hours later?
It is thick and delicious… perfect with some graham crackers!
This post was shared on Fight Back Friday.
While the weather has been wacky here in NJ this year, there has been a definite chill in the air more often than not this month. Perfect baking weather! We received cranberries in our CSA recently, and I decided to make cranberry muffins with them. YUM!
First, I assembled the ingredients (mostly to photograph, but also to be prepared):
Then, I mixed together 1/2 cup grassfed butter and 1 cup of coconut palm sugar. That’s John’s favorite sugar to bake with at the moment.
They were beaten together, and then 2 pastured eggs were added to the mix, one at a time.
In a separate bowl, I stirred together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda.
I slowly poured the dry ingredients into the first bowl.
As I did that, I also added in 1 tsp and 1/2 a cup of Apple Cider. Every recipe I saw called for orange juice, but I didn’t have any. I decided to go seasonal and use the cider.
Now, it was time for the cranberries. I chopped up 2 cups in the food processor.
When they were all chopped, I folded them into the batter.
Each was spooned into a muffin spot for baking.
After 25 minutes at 375* they looked like this:
They were so delicious! Moist, tart, AND sweet!!!!