Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Friday, May 5, 2017

Mint Chocolate Popsicles

If you follow along with me on Instagram, you've probably seen my ongoing saga of trying to eat healthier, but refusing to let chocolate go. :P I seriously eat chocolate chips by the bag every week, its a problem. I've been on the hunt for healthy snacks that incorporate a little dark chocolate to satisfy my 3pm treat cravings instead. These coconut milk mint chocolate popsicles do just that! They are also dairy free, which I need right now while breastfeeding! They are quick, easy, and perfect for summer. :)

You will need:

1 can full fat coconut milk
1 1/2 teaspoons mint extract
1 teaspoon vanilla extract
2 tablespoons maple syrup
Green food coloring 
1 cup dark chocolate chips (Use Guittard for dairy free)
1 tablespoon coconut oil
6 popsicle sticks
6 count popsicle mold 


1. In a food processor, blend coconut milk, mint and vanilla extracts, and maple syrup. Mix in 2-4 drops of green food coloring.

2. Pour mixture into popsicle molds and place in freezer. After approximately 2 hours, push a popsicle stick into the center of each mold. Continue to freeze overnight. 

3. In a microwave safe bowl, microwave chocolate chips and coconut oil for 60-90 seconds until melted. Stir every 30 seconds. 

4. Remove popsicles from the freezer and run warm water over plastic of the mold to loosen the popsicles. Remove popsicles from the mold and place each one onto a cookie sheet lined with wax paper. 

5. While popsicles are still frozen, dip each one into melted chocolate and place back onto the cookie sheet. Drizzle remaining chocolate onto popsicles if desired. Place cookie sheet back into freezer to allow chocolate to harden. 

Store popsicles individually wrapped in wax paper in airtight container or bag in the freezer. Pull one out when the chocolate is calling your name! ;)

So, these do contain chocolate, and maple syrup, but they've gotta be healthier than ice cream and cookies right?! For more chocolatey snack ideas I've tried, follow along on Instagram. And, if you have any healthy but sweet snacks to share, please, help a sister out! 


Wednesday, July 13, 2016

Basil Infused Lemon Italian Ice

Being 9 months pregnant in the middle of July is hot. Actually, at this point in the summer, its just hot whether you're prego or not! :) I have been eating watermelon like crazy, but the last few days I started craving something cold and lemony. Lemon Italian ice hit the spot. 

It is so easy to make, the hardest part was waiting for it to frozen enough to dig in. By the middle of the afternoon, it was ready to save me from the heat!

You will need:

2 cups water
1 cup granulated sugar
1 cup lemon juice (takes approximately 4 large lemons)
Peel of 1 lemon
1 sprig of basil

1. Bring the water and sugar to a boil in a small saucepan stirring occasionally. 

2. Once the water boils, remove from heat, and stir in lemon juice. Drop in basil sprig and lemon peel  whole. Let infuse while syrup cools to room temperature.

3. When the syrup is cooled down to room temperature, remove the basil and lemon peel. Pour the syrup into a small bread loaf pan and place in the freezer. 

4. Every 45-60 min, stir your ice. After the first 45 min, when a solid began forming, I "raked" the ice with a fork each time. This will create a fluffy even consistency of Italian ice as it freezes rather than leaving you with a sticky ice cube to eat. After raking the ice, spread it back out evenly before returning to the freezer. 

Freeze for about 3-4 hours or until the ice is solidified to your preference. Scoop with an ice cream scoop and serve!

This was so refreshing! If you don't enjoy basil flavor, leave it out and go all lemon. :) Yes, I did devour this in my new favorite thrifted glass in the middle of a Tuesday afternoon.
 It was wonderful. ;)

How are you cooling off these days?

Monday, March 14, 2016

Chocolate Dipped Marshmallows

Spring is beginning next week, but today has been cold, wet, and snowy. We are not supposed to see the spring weather again until the end of the week, so I decided to get cozy with hot cocoa. Plus, its Monday, so extra chocolate was necessary!

I made chocolate covered marshmallows to complete my hot cocoa.

You will need:

Dark Chocolate Chips
Tooth Picks
Wax Paper
Crushed Heath bar pieces (optional)
Sprinkles (optional
Hot cocoa

1. Melt 1 cup of chocolate chips in the microwave in 30 second intervals, stirring until completely melted. 

2. Stick a tooth pick in each marshmallow. Dip each marshmallow in the chocolate. Carefully remove the toothpick, and place the marshmallow chocolate side up on wax paper to cool. 

3. Sprinkle crushed candy bar pieces or sprinkles on the marshmallows before the chocolate hardens. 

Wait for the chocolate to cool, or don't. :) Then, drop the marshmallows in a cup of hot cocoa and indulge!

Monday, October 19, 2015

Pumpkin Cake Donuts with Cream Cheese Glaze

I love how pumpkin spice treats just taste like Fall! Plus the flavors go so perfectly with cream cheese  frosting. There is nothing like pumpkin donuts and hot apple cider for breakfast on a chilly Fall morning. 

These donuts are so quick to make, and very easy to eat...too many! ;)

1 Stick plus 3 Tbls softened Butter
2 2/3 Cups Sugar
4 Eggs
1- 15 oz can Pumpkin
2/3 Cup Water
3 1/3 Cups Flour
1/2 Tsp Baking Powder
2 Tsp Baking Soda
1 1/2 Tsp Salt
2 Tsp Cinnamon
2 Tsp Cloves

Cream Cheese Glaze:
4 oz Cream Cheese melted
2 Cups Powdered Sugar
1/4 Cup Milk

Heat Oven to 400F. Grease donut pan. 
Blend flour, baking soda, baking powder, salt, and spices in a mixing bowl and set aside. 
Mix sugar and butter together. Add eggs, pumpkin, and water and mix until just combined. 
Add flour mixture and mix.
Spoon batter into a ziplock bag, and seal bag. Cut off one corner of the bag and pipe batter in a donut pan. 
Bake for 10-12 minutes. Test with a toothpick or fork to make sure donuts are cooked through. 
Set donuts on a cooling rack and allow to cool. 

To make glaze, beat melted cream cheese, powdered sugar, and milk until smooth.
While donuts are still slightly warm, dip each donut in glaze and allow to dry. 

Makes about 2 dozen small donuts. 

Monday, August 24, 2015

Fruit and Coconut Milk Popsicles

Summer is coming to an end, but its definitely not over yet! I am welcoming a few more hot days before fall. What's better on a warm afternoon than Popsicles!?

These coconut milk pops swirled with real fruit are the perfect combination of tangy and creamy!

You will need:
1 Can full fat Coconut Milk
1 Cup Strawberries
1 Mango 
1 Tsp Vanilla
Olive Oil 
1/4 Cup Honey

1. Wash and cut the strawberries into quarters. Toss them with a small drizzle of olive oil and 2 spoonfuls of sugar. Spread them out onto a baking sheet coated with parchment paper. Roast the strawberries at 350°F for about 12 minutes. Roasting the strawberries releases the juice and gives the strawberries a more concentrated flavor!

Repeat this by roasting the mango peeled and cut into chunks and also tossed in olive oil and sugar. 

Puree your strawberries and mango separately in a food processor or with an immersion blender. Place the purees in separate bowls. 

2. Pour the can of coconut milk, honey, and vanilla into a food processor and blend well. The coconut milk may come out of the can in a solid form and that is fine. 

3. Spoon fruits and coconut milk into a Popsicle mold in layers until each compartment is full.

4. Push a Popsicle stick down into the center of each mold compartment. If you'd like to swirl around the fruit and milk a little more, do so with the stick before placing it in its final position. 

5. Freeze the pops overnight and run the outside of the mold under warm water before carefully removing the Popsicles. 

We are hoping to fit in one more camping trip and a little more pool time before Summer is over. What are your plans for these final days?

Sunday, July 19, 2015

Fried Ice Cream

Summer is in full swing hot, sticky days and all! National Ice Cream day is the perfect excuse for a cold treat. This baked version of fried ice cream is simple and quick so you don't have to spend much time in the kitchen!

3 Uncooked Tortilla Land Flour Tortillas
Pam or other Cooking Spray
1/4 cup Sugar
2 Tsp Cinnamon
1 Cup Honey Bunches of Oats Cereal
6 Scoops Vanilla Bean Ice Cream
Caramel Syrup

Makes 6 Servings

1. Preheat the oven to 350 °F. I use Tortilla Land uncooked tortillas for everything. They are quick to cook as needed and taste like fresh tortillas. They are perfect for our ice cream bowls. (No, I didn't use expired tortillas, I took this photo last summer when I discovered these tortillas!)

2. Lay out an uncooked tortilla on a cutting board and cut out a 4" circle with a sharp knife using a mug or small bowl as a pattern. I was able to get 2 circles from each tortilla. 

3. Spray each circle on both sides with Pam or other cooking spray. Mix sugar and cinnamon in a bowl, and use a spoon to sprinkle both sides of each tortilla. 

4. Spray 6 cups of a medium sized muffin tin. Carefully place a tortilla circle in each cup, pressing the tortilla into the sides to create a bowl shape. Bake for 10-15 minutes until crispy. Be careful not to let the tortillas burn. 

5. While the bowls are baking, pour 1 cup of Honey Bunches of Oats cereal into a small Ziploc bag. Seal the bag, and use a tenderizing hammer to crush the cereal into fine pieces. Pour the cereal onto a paper plate and set aside. 

6. When the tortilla bowls are finished baking, remove them from the oven and place them on a rack to cool. 

7. Create an assembly line including ice cream, cereal pieces, and tortilla bowls. Scoop out a generous scoop of ice cream and roll it in the cereal. Place the cereal covered ball in a tortilla bowl and drizzle with caramel syrup. Repeat with until each tortilla bowl is filled. You will want to work quickly for this step to keep the ice cream from melting. 

These are best served while the tortilla cups are still a little warm, but can be served later. Just freeze ice cream balls and wait until last minute to roll in cereal to keep cereal crunchy.

Enjoy! Happy National Ice Cream Day :)