Archive for June, 2012
Let’ see… healthy, easy, quick and yummy. Check, check, check and check. Healthy? Okay- almond butter is the all-natural fat used, sucanat is the natural sugar, and dark chocolate keeps these antioxidant rich (when in doubt, always tout the antioxidant benefits with chocolate). Good so far. Easy? Oh my gosh, these are unreasonably easy bars to make. […]
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There is nothing worse than cracking the pristine chocolate-and-almond-covered surface of your dessert with the knife as you cut into it. (Okay, finding your cat eating the almonds off the top of the dessert or being diagnosed with irritable bowel syndrome would be worse, but you get my drift.) This crack started as a hairline fracture in the Healthy […]
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If you like almonds, then you have totally found your match. If you don’t mind almonds, then you just might start to love them after a piece of this cake. If you hate almonds or if you know you’ll go into anaphylactic shock and die after eating almonds, then this might not be the ideal recipe […]
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Muffins… bread… they are interchangeable, so don’t judge me because the photo screams “bread” while the title reads “muffin”.
Don’t you always have a couple of browning bananas hanging around on the counter, too spotty to eat? Hold onto them and let them get more black than yellow, then smoosh them up into this muffin/bread recipe (which can be made in a jiffy). Next thing you know, you have a muffin that’s full of berrylicious antioxidants and your counter is cleared of ugly, ripening fruit.
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Work with me on this one, okay?
There’s this heavenly dessert known as Banoffee Pie, and if you’ve heard of it you’re nodding your head right now because you agree that it was made in heaven. Picture the layers starting from the bottom: cookie crumb crust, thick layer of toffee, sliced bananas, fresh whipped cream, chocolate shavings. Now you understand.
I was introduced to this masterpiece on a trip to Ireland with my Dad and sister back in 2003… and I have no plausible reason as to why I haven’t made it since my sister and I wolfed down that inaugural piece in a pub somewhere around Waterford. Or maybe Wexford. I have denied The Husband (who was not on said trip) the pleasures of Banoffee Pie, and that makes me a shameful wife. Up until now.
This is the legit recipe- not to be confused with the Strawboffee Pie, that’s a twist on the banana classic (swapping strawberries for the bananas, if you must). Banoffee Pie is just plain right. Cookie crumb crust, layer of toffee, layer of bananas, then blob of whipped cream (and a sprinkling of chocolate on top […]
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It’s true: the Milk Chocolate Toasted Almond Toffee met a cookie and fell in love, and then crumbled itself into bits to become one with said cookie.
One cannot argue that the union isn’t a colossal success. (Especially since this cookie base uses melted browned butter, which is really one step away from toffee goodness in its own right… for real. If you haven’t fallen in love with browned butter yet, then prepare to fall hard, my friend.)
(Truth be told- I saved a bunch of toffee from my last batch and froze it with the purpose of adding it to my World’s Best Fudge Brownie,
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Yes, it’s exactly as marvelous as it sounds. You take the World’s Best Fudge Brownie, and then you drape it with a thick blanket of bittersweet chocolate ganache that’s infused with rich, cooling mint. You then let it set just long enough to slice, and then you dig on in… allowing some of the excess ganache (and there will be excess if you’ve poured it on in excessively excessive excess quantity, as instructed) to ooze over the edge of your perfectly cut confection. I am a firm believer that any kind of dessert that oozes is a keeper. So slather the ganache on top of a bare, innocent batch of brownies, and keep this one all to yourself.
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When organic raspberries are on sale at Whole Foods, one has to spring into action and buy 75 containers (give or take 69). It’s one of those “buy now, figure out what the hell to do with them later” situations, one of those “seize life” sort of moments. (Maybe not that profound of an occurrence, […]
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Word to the wise: don’t pour your excess batter from the absolutely wonderfully spectacular Crazy-Good Raspberry Cake into a cake pan that you might actually want to remove it from, in one piece at least.
As apparent in the photo, this cake (intended to be an impossibly cute mini bundt cake- yes, I was even going to pour a little swoon-worthy glaze over top of it if… sigh) ended up as a monstrosity of crumbs. Monstrosities of crumbs do not make for attractive desserts.
(What went wrong, you might ask? This time, I swear it wasn’t a me thing. Yes, I buttered the cake pan. Yes, I made sure the berries weren’t stuck to the bottom of the pan. Sure, I might have overfilled it a touch, but the issue at hand was the temperamental batter, I’m sure of it. The real recipe asks for it to be baked in a pie pan, so that the pieces can be easily removed without creating a crumbly crumby mess. Baking the batter in a pan that you want to remove it from in its entirety? Forget about it.)
(Oh- ten points for The Husband, who ate the crumbly crumby cake mess for breakfast anyway. What a saint.)
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Pineapple + coconut = yum. And since Malibu rum = fun, why not combine all three ingredients into a simple bread (that is also just as happy to be a muffin, by the way), that’s the life of the party?
(But for real- where has Malibu Rum been all my life? I have been a devoted Kahlua fan for years, but coconut rum? I overlooked it in my formative ‘learning how to drink’ years. What a shame. So now I’m finding ways to add it to baked goods… lucky you.)
In case you happen to not love cows, this recipe is dairy-free (but worry not- if you don’t have coconut milk on hand, regular milk will certainly do). This recipe also uses coconut oil (if you have it), adding a even deeper coconut flavor. Naturally coconut itself makes an appearance (in and on the bread)- so you technically have four levels of coconut going on (in the rum, the milk, the oil and the nut). It’s crazy. Only pineapple can compete with that kind of intensity.
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This is the caffeinated elixir that will become your go-to on a hot day. It’s so good that it might become your go-to on a cool fall day, too, and quite possibly on a blustery cold winter day. The best part about it is that it’s SO easy (yes, SO in caps), so you don’t have any excuses here… none of this “I don’t feel like baking because it’s so hot, but I’m in the midst of a massive sweet craving”, or “I’m too lazy so don’t feel like making anything even though I have a horrendous sweet tooth”. Here’s your answer. And the caffeine will kick you out of lazy mode- hidden benefit.
There are two options in terms of how you prepare your coffee for this drink… one is Super Fast (hot brewed like normal, and a bit of a corner-cutter), and the other option is Fast But Not As Fast As Super Fast (cold brewed and legit- it’ll take at least 12 hours to steep and develop its’ concentrated goodness, but then you’ll have it on hand for future drinks). Starbucks who? Cheers!
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