Chocolate Frosting Shots

FrostingYes you read that right.

I’m going to share with you a healthy alternative to chocolate frosting, and you seriously wouldn’t know the difference.

I found this recipe from Chocolate Covered Katie. Katie had been determined to fit dessert in her daily life, with out all the added guilt, refined sugars and calories. I seriously suggest you check out her blog, and her new book, Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You.

When making this recipe, it is important you use a good brand of coconut milk (I like Thai Kitchen), and use full fat.

Katie’s recipes can be catered to your dietary needs or preferences, as I prefer to use honey than sugar. I also found it gave a creamier texture this way. Don’t worry if your mixture looks nothing like frosting! I poured mine into individual serving mason jars, and stored them in the fridge. Overnight, I was beyond myself when I dipped my spoon in this heavenly rich frosting.


Cinnamon Blueberry Jam

Apparently I had forgotten to post this draft a long time ago! Here you go:

Keeping myself busy with all these canning recipes I’m dying to try!

Today I went ahead as blueberries are at the end of their season, and made Taste of Home’s Cinnamon Blueberry Jam you can find here. The simple taste of this jam is so good, with a hint of spice that’ll make your taste buds tingle. I doubled this recipe and yielded 10 8-oz jars. Since I didn’t’ have any cloves, I substituted with Pumpkin Pie Spice.

In the comment section of the recipe there was confusion that I want to warn you about: Make sure you crush your blueberries THEN measure them out. 🙂

Happy Canning!

The Best Vanilla Cake

10675580_10152443327920759_3370776958559834657_nI am going to share a little gem with you. I made this cake for my sister’s baby shower and it’s my go to recipe for cake decorating. This is the most moist cake ever! And it holds up really well for decorating.

Secret Ingredient? Evaporated Milk!

Serves: 12-16

  • 1½ cups cake or pastry flour
  • 1¼ cups all purpose flour
  • 2½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1 cup evaporated milk, undiluted.
  • 4 tsp vanilla extract
  1. Preheat oven to 325 degrees F.
  2. Sift together both flours, baking powder and salt. Set aside.
  3. For this recipe it is very important to be sure to sift the flour very well before measuring. Flour that is too compacted can cause a denser, heavier cake. If you do not have a flour sifter, put some flour in a bowl and whisk it for a minute before spooning the flour into the measuring cup to measure. Do this for both types of flour in the recipe.
  4. Cream together the butter and sugar until fluffy.
  5. Add the eggs, one at a time, beating well after every addition.
  6. Beat in the vanilla extract.
  7. Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
  8. Pour batter evenly into 2 well greased and floured 9 inch cake pans.
  9. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Trader Joe’s

Trader Joe’s is one of my favorite places to shop once in awhile. I’ve tried a variety of their items and so far here are my favorites:

Spinach and Kale dip frontReduced-Guilt Spinach & Kale Greek Yogurt Dip – $3.99


And about half the calories a regular tub of Spinach Dip.

Thick, creamy and zesty with big chunks of kale/spinach.

Perfect if you’re feeling lazy and you have to bring a dish to a party.

I like mine with blue corn tortilla chips. (Target has these with flax seeds yum!)

trader-joes-cookie-butter-1Speculoos Cookie Butter – $3.69

I know you’ve heard plenty of people raving about cookie butter.. but have you tried it yet? What are you waiting for!?

This has the texture of peanut butter but tastes like a cookie. Ah-ma-zing.

I could literally just eat it with a spoon out of the jar. But it’s also good on a croissant, toast or a topping for your ice cream. 

01397-salsa-verdeSalsa Verde – $1.99

I’m not a fan of salsa verde at all, until I tried this one.

The fun thing about Trader Joe’s is they always have something for you to sample when you walk in. One shopping trip, they had plantain chips with melted cheese and a bit of this salsa verde on top. Who knew that weird “nacho” combination would taste so good?

I make spanish cuisine often, so I knew I had to pick this up. (Esp. for only $1.99!)

It has now become a staple in our house, and it compliments well with so many things.


IMG_6113_thumbChanna Masala – $2.99

I was a bit wary about this when I picked it up for the first time.

Channa Masala is one of my favorite dishes to order from take-out. I also wanted to introduce my boyfriend to Indian cuisine and he loves garbanzo beans so I thought this would be perfect.

Let’s just say, he didn’t share!

Lemon Coconut Sorbet with Limoncello Macerated Strawberries

20140625_213503First, I apologize for the presentation! It was a casual dinner with friends and we ran out of dishes.

This is my masterpiece of a refreshing summer dessert.

Ingredients for Sorbet:
600 ml Almond Milk
400 ml Coconut Milk
Juice of 2 Large Lemons
Zest of 2 Lemons
1 Cup Water
1 Cup Cane Sugar

Add water and sugar to an stainless steel pot and boil on high heat to create a simple syrup. Let the syrup cool in the refrigerator 20 minutes. Combine lemon juice, lemon zest and cooled simple syrup. Slowly whisk the almond and coconut milk into the mixture. Now that you have your base, simply add to ice cream machine and wait! Once done, store in freezer to harden.

Ingredients for Strawberries:
1/2 cup Limoncello
Handful of Mint, chiffonade
1 Package of Strawberries, sliced
Dash of White Balsamic Vinegar
Pinch of Sugar

Combine all ingredients and let sit.

Vanilla Peach Honey Butter

Vanilla-Honey-Peach-Butter-3_thumbNutmeg Nanny posted a recipe for Vanilla Peach Honey Butter that is to die for. You can access her recipe here. Peaches currently in season, I made my first attempt at canning.

Let’s just say, I will be canning A TON more this summer. It was so much fun! Something about creating your own fruit butters, jellies/jam’s or pickles rather than buying them from a store is so rewarding. And they make GREAT gifts! (Yes, family & friends .. you will all be receiving something I canned for the holidays)

I bought 12-8oz Kerr Quilted Crystal Jelly Jars from Target (only $8.99). This also comes with the cute labels as seen in the picture.

18 medium sized peaches yielded 8-8oz jars. I had no obstacles with this recipe, and I will be making more next week. This is definitely a recipe to keep!