Vanilla Bean Greek Yogurt with Cherries and Balsamic Honey Sauce
Source: @cookieandkate via the Summer 2012 issue of @foodiecrush Magazine
The sour bite of Greek yogurt is tempered to perfection by the Balsamic Honey Sauce, creating layers of surprisingly sultry flavors. Pair this with my favorite summer fruit and we have an instant winner.
Peppermint Pattie Pots de Crème
Yeah this is a stretch but it’s my round-about nod to Pepper(mint Pattie) Potts (de Crème). This cool refreshing treat is a great compliment to the hot summer temps. It is less like a custard and more like a creamy pudding, though, so don’t overbake it to try to get it to set.
1 note (4:33)
Today is Foods of Avengers Day, because I want it to be. Like Tony Stark I enjoy blueberries, but I love them even more when added to sweet and crumbly cornbread.
1 note (9:57)
Oatmeal-Raisin Banana Bread
Adapted from: @Cooking_Light
Happy Father’s Day, honoring the best father in the world also known as my dad. He has supported me and provided for me beyond what I ever deserved, including with a continuous supply of delicious walleye and venison which often make appearances in my posts. In return I hope he enjoys this gift of a banana bread adaptation inspired by his favorite cookie flavor.
Yield: 12 servings (1 regular-size loaf or 3 mini loaves, cut into 12 slices), Calories: 185
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup regular oats
- 1 cup mashed ripe banana (about 2 large)
- 1/4 cup buttermilk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/3 cup raisins, chopped
- Cooking spray
- 1/4 cup regular oats
- 1/4 teaspoon pumpkin pie spice or cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.
Combine mashed banana, buttermilk, melted butter, vanilla extract, and eggs; add to flour mixture. Stir just until moist and fold in raisins.
Spoon batter into one regular-size loaf pan coated with cooking spray. Combine remaining oats, pie spice or cinnamon, brown sugar, and melted butter in a small bowl. Sprinkle topping over batter and lightly press.
Bake at 350° for 55 minutes (35 for mini loaves) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan and cool completely on wire rack.
1 note (3:57)
Acorn Squash Muffins with Sweet Walnut Topping
It’s Eat All Your Veggies Day, so what better way to do so than hidden in a delightfully sweet muffin. Spread with pumpkin butter to double your veggies and your pleasure.
0 notes (9:56)
Chocolate-Fudge S’mores Mug Cake
Adapted from: @howsweetblog and @HungryGirl
In honor of National Fudge Day today I enjoyed adapting an old campfire staple into a dangerous new pleasure, minus the campfire. The combination of cake mix and pudding makes an easy, sinfully fudgy cake for the lazy, calorie-counting cooks out there like me.
Makes 1 mug, 352 calories
- 1 graham cracker sheet, crushed and divided
- 1/2 tbsp light buttery spread, melted
- Cooking spray
- 1 serving/3 level tablespoons moist-style sugar-free devil’s food cake mix
- 1 tablespoon egg substitute or egg whites
- 1 serving/packet 25-calorie hot chocolate mix
- 2 tablespoons water
- 1/2 tablespoon mini semi-sweet chocolate chips
- 1/3 60-calorie sugar-free dark chocolate pudding snack (1 1/4-ounces)
- 2-4 tablespoons marshmallow fluff, creme, or actual marshmallows
- 1 milk chocolate bar miniature or block (optional)
Combine 3/4s of graham cracker crumbs with melted butter and stir until moistened. Spray a microwave-safe mug with cooking spray and press graham crumbs into the bottom.
In a small bowl, combine cake mix, egg substitute, cocoa mix, and water. Mix well and fold in chocolate chips and pudding.
Microwave for 1 to 2 minutes until cake batter is fudgy and moist in the center (depending on the strength of your microwave).
Top with marshmallow and microwave until it is puffed and fluffy then broil until toasted.
Sprinkle with remaining the graham cracker crumbs (and add optional candy bar) and indulge. Just don’t overindulge.
37 notes (3:59)
Pear, Oat, Cinnamon, and Ginger Shake
Normally I’m not a big fan of shakes, but freezing the pears is a great way to make a thick tasty shake without diluting the flavors with ice. Each ingredient shines individually in this sweet shake, even as they meld together to create an impressive blend.
Butternut Squash and Sage Scones
Source: @Cooking_Light Way to Bake
Typically my sweet tooth prefers sweet quick breads, but these delicious savory scones crusted with parmesan have flipped that preference on its head. And they’re not just for breakfast, they also make a perfect accompaniment to soups, chilis, and pastas.
3 notes (9:58)
Sweet and Salty Double Peanut Butter Cookies
Adapted from: @Cooking_Light and @Cooking_Light
In addition to being Falafel Day it’s also National Peanut Butter Cookie Day! My interpretation is an amalgamation of the peanut butter dough from the CL Chocolate Chunk Peanut Cookies recipe, while inspired by the CL Salty and Sweet Peanut Chocolate Chunk Cookies to increase the nuttiness using chunky peanut butter, peanut oil, and a teaspoon of coarse salt in the dough. I also finely ground a portion of the added 1/3 cup chopped peanuts in a coffee grinder to permeate the dough with nuts, and (obviously) left out the chocolate chunks. The result is a chewy, nutty bite of cookie happiness.
0 notes (4:32)