Chocolate Greek Yogurt Dip. It happens to the best of us. We set out with great intentions of only eating healthy. Until we walk past someone devouring a chocolate ice cream. Then the "I will start tomorrow" thoughts set in. I have been fighting those thoughts. Now on week 6 of my lifestyle change. Doing almost 2 hours of exercise each day, consisting of yoga and walking for now, and eating healthy organic and whole grains only.
I got thinking, I mean Chocolate is a super food, so I can make it healthy, right? If you love chocolate and fruit, this is for you! Chocolate Greek Yogurt Dip ½ cup Plain Greek Yogurt 3 Tbsp. cocoa powder 3 Tbsp. brown sugar, or 3 tsp stevia, or 3 Tbsp. agave nectar ½ tsp. vanilla fresh fruit (for dipping) Combine all ingredients in a medium-sized bowl. Chocolate Greek Yogurt Dip. How to Make a Rose Apple Tart. I love pie. Love it. LOVE it. For flavor, it can't be beat, in my opinion. No finer dessert around. I was inspired by classic French apple tarts. This was more of a technique than a recipe, really, but I'll list out the ingredients I used, too. Rose Apple Tart Recipe single pie crust recipe Four or five large apples, sliced thinly 1/3 cup sugar 1 t cinnamon 2 t lemon juice 2 T butter, melted First thing's first: make your dough.
Press the dough into your tart pan and brush with melted butter. Pin It Next up, core and slice your apples. Use this technique for coring your apples. Pin It Slice your apples thinly. Pin It Now it's time to start forming the roses. To create the center of the rose, roll one apple slice in a tight coil. Pin It Do you see what I mean about using the coring technique I linked to above? Pin It Fill in any gaps between the large roses with little rosebuds--just one or two apple slices coiled exactly like the centers of the large roses. Pin It. Baklava. My style of baklava is nut-heavy, as you can see. I like it that way, though it does produce a baklava that isn’t easy to eat according to formal Turkish baklava etiquette. If you’re a stickler for formality, cut down the nuts. The result will be pieces of baklava that are easier to spear with a fork and pop into your mouth. Start with the nuts. I use an equal mix of walnuts, almonds, pistachios and pine nuts. Here I’ve got about 1 3/4 pounds, but you can use less if you wish.
You’ll want an absolute minimum of a pound. Pulse them in your food processor until they’re finely chopped by not ground down to a paste. Add your brown sugar and spices… …and stir. ..and trim them down to size using a ruler. Since filo will get brittle with only a few minutes’ exposure to the air, you’ll want to cover it with a kitchen towel… …spritzed lightly with water. Now for the fun part. Apply butter to the bottom of your pan. Drop in a filo layer and butter it liberally. Spread on half your nut mixture… How to Make a Rose Apple Tart. Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla.
Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts. It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours.
I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. Wow! The classical pairing of chocolate and caramel is one of my favourites but adding toasted nuts brings any dessert to another level for me. I wish the kids enjoyed the pairing as much as I do. Comments (57) Nutella Cheesecake. Nutella Cheesecake Recipe Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | rasamalaysia.com Prep Time: | Cook Time: | Total Time: Ingredients:10 oz (280 g) graham crackers (digestive biscuits)5 tablespoons soft unsalted butter1 13-oz jar Nutella (at room temperature)¾ cup chopped toasted hazelnuts1 lb (450 g) cream cheese (at room temperature)½ cup confectioners’ sugar (sifted) Method: Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump.
Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture. Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined. Honey, Wheat and Flaxseed Pancakes. Another edition to “Skinny Palate” for you today! As much as I love my favorite pancakes from my Cookbook, page 21 to be exact, I also like to prepare a healthy version of them that I am sharing today. I used Gold Medal Flour’s White Wheat Flour, ground flaxseed and no sugar. I use honey as the sweetener and no oil.
I am not kidding when I tell you that my 7 year old can NOT tell the difference between these and my original pancakes from my cookbook. If you’d like a healthier option for a pancake, I highly recommend my recipe. You literally add all the ingredients to one mixing bowl and you are ready to go. Easy and fabulous! Enjoy friends! Add your white wheat flour and flaxseed right to the bowl. Add your baking soda, pinch of salt, buttermilk and egg. Had to take a photo of the swirling ingredients. Vanilla and honey time! Spoon your batter into a nice hot non-stick skillet, form it into nice circle and let it cook until golden. Flip your pancake when golden brown like so. Ingredients. Incredible Nutella Fudge. Enter my Baby Pool Contest for a chance to win up to $100 (3 winners!). Click here now. I love every recipe I share with you all. But this one… This one is special. I went into this baking endeavor not even knowing if it would turn into the dessert everyone knows as “fudge,” or if I would be left with a messy kitchen and a pan full of goo.
Until now. Not only is this fudge easy, it tastes awesome! Incredible Nutella Fudge Author: Jennifer Recipe type: Candy ½ cup salted butter (you can use unsalted, but the salt brings out the sweetness)½ cup whole milk or half and half1½ cups light brown sugar1½ teaspoons vanilla1 cup Nutella2½ cups – 3 cups confectioner’s sugar Grease an 8×8 pan. Tagged as: chocolate, fudge, nutella. Apple nachos - gimme some oven. On Friday night, I finished season six of Mad Men. At 2am. About a week after starting the season. On Netflix. On my wifi tv, my phone, my elliptical, and of course on my laptop (in just about every room of the house). And while none of those were even options a decade ago, they are all of course completely “normal” now, right?!?
I mean, I don’t even blink an eye nowadays when a friend asks what show they should “start” next in April. Well, to harken back to the good ol’ days when Don Draper and his family would have sat together around a “set” to watch a show, at a designated time each week, no computer in the house, but perhaps with an Old Fashioned in hand, I made a simple shrimp saute to share with you today inspired by the classic cocktail. Read more This week has been one of those perfectly normal weeks that makes me adore life.
Meals shared with friends every day of the week. Lest I ever forget, most often it’s those normal things are the best things. Read more Read more You guys. Cheesecake Stuffed Strawberries. Chocolate Chip Cookie Dough Fudge. Yes, really. If that doesn't stop you dead in your tracks, then I don't think you're human. This is serious stuff. I have a family recipe that I use for standard fudge, but I like making fun and unique variations as well - peanut butter, pumpkin pie, and white chocolate have all been well-received in the past. But I'm pretty sure this one surpasses them all.
This comes together pretty easily, and honestly the hardest part is waiting for it to set up! The fudge was smooth and creamy, with the perfect cookie dough flavor. So head into your kitchen and make these now. 1 3/4 c. sugar 3/4 cup brown sugar1/2 cup heavy cream 1/4 c. milk1 Tbs corn syrup3/4 tsp kosher salt2 Tbs unsalted butter1 tsp vanilla extract1/2 cup flour1/3 cup mini semi-sweet chocolate chipsSpray an 8x8 inch baking dish with cooking spray and set aside.
In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt. Allow to set at least 2 hours. Incredible Nutella Fudge. Pear Hazelnut Tart Recipe. Elise, from Buttercream & Roses, impresses me day after day with her delicious goodies and mouth-watering photography. And this pear & hazelnut tart is definitely no exception. Though it’s slightly more time consuming than your average treat, I’m more than willing to bet that it’s worth the additional effort. Check out the recipe below! Ingredients For the dough: ½ cup unsalted butter, room temperature3 Tbsp ½ large egg, beaten1 cup all-purpose flour½ cup hazelnut flour (see directions) Directions Preheat oven 350 degrees.Toast hazelnuts in oven for 10 minutes.Remove skin from the hazelnuts. For the chocolate ganache: 8 oz semi-sweet chocolates½ cup heavy cream2 oz butter Place chocolate in a heat proof bowl.In a saucepan heat heavy cream to just under a boil.Pour heavy cream over the chocolate.Add Butter.Allow chocolate, cream and butter to sit for 3 minutes.Mix all ingredients with a whisk until everything is completely incorporated.
For the poached pears: To assemble: Tres Leches Cake. I first made Tres Leches cake about five years ago, when my baby was still a baby and I was trying to find something yummy to make for my friend Ana for her birthday. Ana’s from Mexico and taught me how to make pico de gallo and guacamole, and I asked her what her favorite kind of cake was. “Tres Leches,” she said in her sweet Spanish accent.
“Tres Leches?” I said. “Three milks?” I’d passed high school Spanish. Ana went on to explain to me what Tres Leches Cake is: a light, airy sponge cake soaked with a mixture of three milks: evaporated milk, sweetened condensed milk, and heavy cream. To die for. I did some digging and some reading and wound up making this very cake for Ana’s birthday. Throw flour and baking powder into a mixing bowl… And add a little salt. Now, separate 5 eggs. Whites in the other. Now, throw the yolks and some sugar in the bowl of an electric mixer. Mix on high until the yolks are pale yellow in color and doubled in volume. Next add 1/3 cup of whole milk… Now QUICK! Look! Sticky Lemon Rolls with Lemon Cream Cheese Glaze Recipes. They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon.
But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth. " Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls Lemons, for dough, filling, glaze, and garnish3 large lemons, at room temperature For the sticky lemon filling:1 cup sugar1/4 teaspoon freshly-ground nutmeg1/2 teaspoon powdered ginger For the lemon cream cheese glaze:4 ounces cream cheese, softened1 cup powdered sugar Prepare the lemons:Zest and juice the lemons.
Divide the juice into two equal parts, and set aside. Make the dough: Make the filling: Homemade Mocha Nutella (Vegan, Refined-Sugar Free) When I have great ambitions to re-create a favourite food product at home, it usually takes the right moment of inspiration to push me along. Or, it simply takes remembering to snap the photos before the husband and I eat the entire batch (such was the case with my vegan cookie recreation from Zephyr Café…doh). This time, my inspiration came from spotting a huge bag of raw hazelnuts at Costco. I knew it was time to try and re-create my beloved Rawtella! Rawtella is just about one of the best spreads I’ve ever tasted. It’s made with raw hazelnuts, coconut sugar, and cacao nibs.
Instead of using raw hazelnuts, I roasted them because I wanted to remove the somewhat bitter-tasting skins. Now all you do is grab an old damp tea towel. Rub the hazelnuts vigorously with the tea towel to remove the skins. After a couple minutes, it should look like this: At this point, remove the nuts without skins and place them in the processor. Homemade Mocha Nutella Email, text, or print this recipe Ingredients: Fruit Leather Recipe, How to Make Fruit Leather. 1 Rinse the fruit. If you working with stone fruit, take out the pits, chop the fruit. If working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them. Taste the fruit before proceeding. 2 Place fruit in a large saucepan. Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes (or more). Note if you are working with grapes - strain the juice out of the mashed grapes to make grape juice. 3 Put the purée through a food mill or chinoise. 4 Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). 5 Place the baking sheet in the oven, try to keep any plastic wrap from touch the sides of the oven or the oven racks.
Alternatives to the oven. 6 When the fruit leather is ready, you can easily peel it up from the plastic wrap. Homemade Butterfingers. Layer the candy: If you’ve ever laminated dough, this will be a familiar process; if not, imagine this next step as folding a business letter in thirds. Sprinkle the ground peanut mixture in an even a layer over 2/3 of the candy. Use the silicon mat to fold the unsprinkled section up and over the center of the candy, just like the first fold of a business letter. If the candy sticks to the silicon, it’s still too hot.
Place the sheet pan in the preheated oven for 5 minutes, or until the candy has become warm and pliable. Return the candy to the oven for another 4 minutes, then roll back out to a 14” x 10” rectangle. Easy Homemade Vegan Chocolate + Instant Hot Chocolate. No Bake Nutella Cheesecakes.
Frozen Mango, Kiwi, Raspberry Pops. 3-Ingredient Healthy Ice Cream. Mini Raspberry Caramel Cheesecakes. Strawberry Thyme Tart with Mint Glaze. GLUTEN-FREE HOT CROSS BUNS. Fruit Crumble with Oats & Dates (Gluten-Free, Nut-Free & Vegan!) Recipes from The Kitchn. Pretty, Yummy Fruit Salad. Chocolate Hazelnut Crunch Bars Recipes from The Kitchn.