Blackberry Yogurt Swirl Paletas

   

    I know everyone is enjoying cool fall weather, but here it is still quite warm. The low was 73 today (and that was in the middle of the night) but I still wore a scarf and a cardigan to celebrate haha! I love autumn- crock pot meals, boots, football, pumpkin and salted caramel everywhere- it's a lot to love. But while it's still warm here, I'll be enjoying delicious frozen treats like these beautiful blackberry swirl paletas! 

    I made some full size pops and some tiny shot glass pops for quick snacking. I love the way the fruit complements the lemon-honey yogurt- a perfect combination of sweet, tart, creamy and cool. 

• What You'll Need:
• 1/2 cup water
• 1/2 cup sugar

• 1 lemon
• 1 1/2 cups plain unsweetened Greek-style yogurt

• 2 tablespoons honey
• 2 cups fresh blackberries or other berries of your choice
• 
  
• What To Do 
• 1. Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, just until the mixture comes to a boil and the sugar has dissolved.
• 
  
• 2. Rinse the lemon and then slice off the zest, but not the underlying pith, in long strips. (Save the underlying lemon for a different use.) Add the strips of lemon zest to the pan, lower the heat to medium, and simmer for 5 minutes. Let the syrup cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled, at least 1 hour.
• 
  
• 3. Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Place some of the sweetened yogurt mixture into each of the molds, filling to about halfway.
• 
  
• 4. Place blackberries, a sprinkle of sugar and a couple of drops of water in a blender or food processor. Blend until a consistent textured liquid. Pour fruit into popsicle molds and swirl with a popsicle stick. Pour more yogurt mixture over to fill. 
• 
  
• 5. If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.

Recipe from Paletas by Fany Gerson 

coffee and cream cupcakes

These tasty cakes were the last treats I made this summer for the students at OMBC. It had been an especially trying day, as I faced closed doors concerning housing, loans and moving logistics. I was frustrated and irritable and decided I needed to bake. I scoured my pinterest cupcake board for inspiration and decided on this fantastic recipe from Annie's Eats. 

Meticulously measuring out the ingredients calmed my frenzied spirit. The sweet aroma of espresso powder and sugar dissolved my frustrated exterior into a vulnerable state. Now I don't know about y'all but God speaks to me through food. Alone in the kitchen, my guard down, God began to surround me with His presence. 

If you've ever made a swiss meringue buttercream (which is what this recipe calls for), you know that even the tiniest  can dissolve the beautiful, fluffy concoction into a soupy mess. I managed to whip the sugared egg whites into a perfect fluff, watched the butter thicken the concoction into a beautiful frosting. But then, for no apparent reason, the mixture broke down into a separated, ugly mess. The recipe assured me that if I kept mixing it, the frosting would come together. 

And God whispered to me- it's not together quite yet. This frosting, your life. You can't see how things are going to work out but if you wait and have faith, they will.

Five minutes later, the frosting returned to its glorious state of light loveliness. 

And you know what? Not everything in my life is answered for or makes sense right now. But all of the major things I was stressed over that night have been resolved! God is faithful.

Aside from the spiritual significance of these beauties, the flavor and texture are really divine. They have rich coffee flavor (I actually added more espresso powder than the recipe calls for). Buttery, light-as-air frosting balances the moist cake perfectly. One student even said these were the best cupcakes she's ever had! 

What You'll Need:

(makes 18-22 cakes)

for the cakes:

3/4 cup (1.5 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs

2 cups all purpose flour 

1 tsp baking powder

1/4 tsp salt

1 tbsp espresso powder

1/2 cup strong brewed coffee

1/4 cup + 2 tbsp buttermilk 

for the frosting:

3 large egg whites

1/2 cup sugar

1 vanilla bean, split lengthwise 

3/4 cups unsalted butter, at room temperature

2 tsp espresso powder

2 tsp very hot water 

What To Do:

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, mixing well after each addition.  In a small bowl, combine the flour, baking powder, salt and espresso powder.  Whisk to blend.  In a liquid measuring cup, combine the coffee, buttermilk, and coffee liqueur.  With the mixer on low speed, add in the dry ingredients alternating with the liquids, mixing each addition just until incorporated and beginning and ending with the dry ingredients.

Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes, then transfer to a wire rack and let cool completely.

To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Scrape in the seeds from the vanilla bean pods.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Remove about half of the frosting to a bowl and set aside.  In a small bowl, combine the espresso powder and hot water and whisk to dissolve.  Blend the espresso powder mixture into the frosting remaining in the mixing bowl until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fit a pastry bag with a large tip. Fill one side of the pastry bag with the vanilla frosting, and then fill in the other side with the coffee frosting. Pipe a test streak until you see both colors coming out of the tip.  Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.

Recipe from Annie’s Eats

Lime Pie Paletas

Although I think I've come a long way bridging the cultural gap between my darling Hispanic students at OMBC and my very Caucasian self, there were some interesting learning moments along the way. 

On our very first trip as student minister and youth group, we were canvasing flyers in an apartment complex. And every time we went, tinkling music played as an older man pushed a freezer cart full of frozen treats. The kids would get super excited, dig for their cash and run after him. 

"Where are you going?" I asked one student. "The paleta man!" she replied. 

Insert confused face here. "Huh?" I had no clue what they were talking about. Thankfully one of them took pity on me and explained that a paleta is basically a popsicle- a frozen treat on a stick. It was my first experience with paletas (which I also coughed up a dollar daily to enjoy) but definitely not my last! This past year I lived right by an elementary school and the paleta cart was there at the corner every day for the children (and neighbors) to enjoy.

I came across Paletas by Fany Gerson and some $1 popsicle molds at Walmart and it has been a beautiful combination.  I bookmarked so many recipes to test! These lime pie pops got my immediate attention because I happened to have sweetened condensed milk in my pantry and limes are currently 10 cents each. They are fantastically creamy, tart and sweet! I love how the fresh squeezed juice really shines through. Plus, they're ridiculously easy to make. Juicing the limes is the hardest part. 

This recipe makes 8 full size pops or 24 mini pops. The photo displays paletas molded in 1 oz measuring shot glasses. I think these are the perfect size for a party or just for casual snacking! 

What You'll Need:

1 (14 oz) can sweetened condensed milk

1 cup half and half

3/4 cup fresh lime juice (about 4-5 small limes juiced)

1 tsp lime zest 

pinch of salt 

green food coloring (optional)

2 cups crushed Graham Crackers 

What To Do:

Whisk together the milk, half and half, lime juice,  zest and salt until completely uniformly mixed. Add food coloring if desired and stir well. 

Pour into your molds. (If using shot glasses/Dixie Cups or other unconventional molds, freeze for 1 hour and then add popsicle sticks.) Freeze for 4-5 hours. 

Run warm water around the molds before gently removing your paleta. Before serving, roll each paleta in cracker crumbs to complete the perfect pie combination! 

Recipe adapted from Paletas

Veggie Chips and Creamy Avocado Dip

Growing up, my parents managed several different grocery stores, leaving my sister and I to build imaginary playgrounds in soup aisles, warehouse breezeways and loading docks. We built furniture from the displays of Coca Cola 12 packs, seating ourselves upon our red blocked thrones. We hid in the dairy freezer and squealed "moooo" every time someone grabbed a gallon of milk.  Obviously we were hilarious children. We passed shopping carts out to customers and, if we were lucky, walked away with tips (much to our parents' dismay). 

Spending my childhood in a grocery store inevitably led to certain quirks in adulthood. I posses unusual appreciation for the organization of stores, sensible layouts and small details which cater to children (like child size shopping carts). In addition, I am keenly aware of good quality, time tested brands of food. My parents intentionally taught us which names are a value for the quality. Without a doubt, Green Giant tops the charts on vegetable brands.

Ho Ho Ho. 

From when I first started cooking in college to now, my canned and frozen veggies are Green Giant. So when I heard that Green Giant introduced a line of veggie snack chips- made with real vegetables- I knew that I had to check it out! 

I received two 5 oz bags- Roasted Veggie Tortilla Chips in Garden Ranch and Multigrain Sweet Potato Chips in Barbecue- and legitimately almost finished them both the day I got them. It took some serious self-control to save some for later! 

I am genuinely impressed with both flavors. Both stayed crunchy after I left the bags open overnight (oops) and both really do have "giant" flavor. I especially love the sweet potato chips and will definitely be checking out their other flavors! 

To complement the bold flavors of the chips, I whipped up some creamy avocado dip to go with them. It is full of healthy fats to go with a healthier chip! 

What You'll Need:

1 small ripe avocado

1/2 cup fat free sour cream or Greek yogurt

juice of 1/2 lime

1/2 tsp garlic powder

1/2 tsp salt 

What To Do:

Mash avocado in a bowl with a fork or immersion blender until smooth. Add sour cream/Greek yogurt, lime, garlic and salt and stir to fully combine. Serve with Green Giant veggie chips! 

With school fast approaching, I can see these being a regular part of my lunch routine. Just add a sandwich, infused water and sliced fruit and you've got a well balanced, quick meal! Or it could make the perfect snack for homework time! 

All in all, I was thoroughly impressed with Green Giant veggie chips and will definitely be purchasing them on the regular!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Piña Colada Popsicles

I made these sweet and creamy dessert pops for youth group last week. They went super fast and unfortunately I didn't snap a picture. I used the leftover mixture to make a nice little virgin piña colada afternoon treat! However, even without the nicely staged and edited photos, I can vouch that these popsicles are quite delicious and very easy!

The recipe is ridiculously flexible- sub in coconut milk for cream of coconut, add mango or papaya, or garnish the pops with chunks of fruit. I have some cute popsicle molds that I found on sale at Wal-Mart for $1. However, if you don't have those, you can use ice trays (regular or water bottle style) with toothpicks or popsicle sticks. Another simple option is to use Dixie cups- 3oz disposable paper cups- with toothpicks, wooden ice cream spoons, or popsicle sticks.

What You'll Need:

1 banana

1 8 oz can crushed pineapple

1 10 oz can cream of coconut 

juice of one large lime

1 tsp vanilla extract 

What To Do:

Combine all of the ingredients in a blender and blend well. Pour into molds. Allow pops to set for 30 min- 1 hour before adding popsicle sticks. Freeze for at least two hours- and enjoy!

Recipe adapted from Loves Food and Art

Coffee Popsicles

These super simple popsicles are a great summer afternoon pick me up! I'm not a fan of artificial fruit flavoring so these provide an easy alternative. You can add and adjust the flavoring just like you would your own cup of coffee! I prepared my popsicles in an ice tray for ice that fits in bottled water. And if you decide that you don't want to worry about a dripping frozen treat, you can blend it up with milk for a frappe.

What You'll Need:
2 cups brewed coffee
1/2 cup half and half (more or less to taste)
1 tsp vanilla extract
2 tbsp sugar
2 tbsp caramel syrup
Popsicle mold
Popsicle sticks

What To Do:
Brew the coffee and combine all other ingredients- be sure all the sugar is dissolved. Divide among the Popsicle mold, add Popsicle sticks and freeze for at least 4 hours! 

(The popsicle sticks will center more easily if you freeze the pops for about an hour before inserting them)

Easy peasy.

Crock Pot Peppermint Mocha

I made a batch of this Peppermint Mocha for a day-long finals study session. I loved that I could whip it up the night before, refrigerate and then keep it warm in the crock pot the next day. I also loved that I had most of these ingredients on hand, saving me some serious money that I could have spent at a coffee shop. I made double this recipe and adjusted flavors by taste. I used instant coffee, 2% milk and heavy cream, and a mix of white and semi-sweet chocolate chips. SO GOOD.

It is creamy and sweet, with a hint of refreshing peppermint. A reminder of this sweet, refreshing season. Christmas in a cup. 

One of my favorite family traditions is our Christmas Eve brunch. We go all out with bacon, sausage, eggs, hashbrowns, scones, quiche, kolaches, French toast, and/or cinnamon rolls. This peppermint mocha would be a fantastic addition to our traditional feast (if any of my other family members would drink it, that is)

It would be great for Christmas mornings too!

What You'll Need:

• 4 cups milk
• Either 4 shots of espresso, 4 rounded teaspoons instant espresso powder plus 1½ cups water, or 2 cups very strong brewed coffee
• ¾ cup semi-sweet chocolate chips
• ¼ cup peppermint syrup
• Whipping cream and shaved chocolate bar for garnish

Peppermint syrup

• 1 cup sugar
• 1 cup water
• 2 teaspoons peppermint extract

What To Do:

1. First prepare the peppermint syrup. In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in the peppermint extract. Store in an airtight container in the refrigerator for up to 3 months.
2. Make your peppermint mochas: In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.
3. Cook covered on low for about 2 hours, stirring occasionally to help distribute the melting chocolate, until steaming. You can also cook it on high for about an hour and fifteen minutes (depending on your slow cooker), stirring often – just watch it a little more carefully when the slow cooker is on high. Reduce heat to warm and keep covered once the mocha has heated to steaming. Taste and adjust flavors as desired. 
4. Serve in festive mugs, topped with whipped cream and garnish with a candy cane, chocolate shavings or a sprinkle of cocoa. Enjoy your Christmas in a cup.

recipe from Kitchen Treaty

Instant Soft Serve

This is a perfect little sinless treat. It's great for anyone who is lactose intolerant, vegan or cutting out processed sugars (just cut the Nutella)! You don't even need the added chocolate flavors because it's delicious with just the banana. 

Consider adding in peanut butter, your favorite jam/jelly, or other fruit to create a variety of flavors!

Here's how easy it is.

What You'll Need:

(serves 1)

1 frozen banana

1 tbsp cocoa

1 tbsp Nutella

splash of milk (optional)

sprinkles

What To Do:

Break frozen banana into smaller pieces and place in food processor. Process banana until you have a smooth, creamy texture. Note that, at first, the banana will just break into tiny frozen pieces but as it melts it will whip up into a soft-serve-esque consistency. If your banana isn't melting/blending, add your splash of milk. Add the cocoa and Nutella (or whatever flavors you'd like) and process until blended. Scoop out into a cute ice cream dish and top with sprinkles! 

adapted from ideas seen at Use Real Butter and Freelance Food

Ultimate Stuffed French Toast

I love breakfast for dinner or as a late night snack. Even better is a dessert disguised as breakfast, for a late night snack. And that, my friends, is how the ultimate stuffed french toast was born. I knew that I had bread, eggs and Nutella. I remembered this post for Nutella Stuffed French Toast that I had pinned a while back. But then I wanted more than Nutella. So I added sliced bananas, peanut butter and chocolate chips. Pretty much anything good in the pantry went into this concoction!

The recipe calls for a thick bread, but all I had was regular ol' whole wheat sandwich bread. So instead of actually stuffing the bread, I made it sandwich-style. It's probably a lot easier this way anyway!

The filling was phenomenal, but what really makes this stand out is the "batter". You see, in the past I'd just dunk the bread in some egg wash and go with it. The addition of flour really makes an evident difference! The interior of the bread is soft and gooey like any good french toast is, but the outside is crisped and perfectly browned. This was all around a winner in my book! In fact, my mother and I will be whipping this up this weekend for my dad's 50th birthday! I'm looking forward to subbing in other filling options- like strawberries and cream cheese; banana, peanut butter and honey; or apple and brie!

What You'll Need:

2 tbsp Nutella

2 tbsp peanut butter

1/2 banana, thinly sliced

1/4 cup chocolate chips

2 sliced of bread (I used whole wheat)
1 large egg
3/4 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Unsalted butter
Powdered sugar for serving

What To Do:

Spread one piece of bread with peanut butter and the other with Nutella. Top with banana slices and chocolate chips, and press together like a sandwich. Heat a large skillet over medium heat. In a shallow dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Add the flour, cinnamon and salt and whisk until smooth. Place the sandwich into the egg mixture. Soak for 30 to 40 seconds per side, allow excess to drip off and transfer to a plate. 

Add 1 tablespoon of butter to the heated skillet and swirl to coat. Add the slices in a single layer, taking care not to crowd the skillet. Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes. Add more butter as needed and repeat with remaining slices. Transfer to a plate, dust with powdered sugar, then top with macerated strawberries. Serve immediately.

Recipe adapted from Cook Like a Champion,

originally adapted from Annie's Eats

Easy Guacamole

Fresh guacamole is one of life's most wonderful things. There's just something about the combination of rich avocado with diced onions, tomatoes and jalapenos with just a squeeze of lime juice that begs you to keep dipping tortilla chips into it. 


Okay, so guacamole is my crack.


And sometimes, I don't have onions, tomatoes and jalapenos on hand to mix in. So the trick I learned (from a legit Hispanic family, so don't hate) is to mix in some salsa! It already has all of the flavors you would mix into the guacamole all melded together in its own delicious form.  So if you don't have time to dice up all the fresh veggies, this is a perfectly acceptable and functional alternative. 

What You'll Need: 
3 Haas avocados
salt and fresh cracked black pepper
garlic powder
onion powder
1/2 lime, juiced
3 tablespoons of salsa 


What To Do:
Scoop avocado into a bowl and mash with a fork to desired smoothness or chunkiness. Add salt, pepper, garlic powder and onion powder to taste. Mix in salsa and lime juice. Adjust to taste. Consume immediately and if, unlike me, you have enough self control to have leftovers, refrigerate for up to 3 days in an airtight container. 


So easy. So addicting. Enjoy responsibly.

Homemade Ice Blended Frappe

I've been attempting to make Starbucks Frappucinnos at home for years and was never satisfied. Either the coffee was too weak, granulated sugar made it grainy, the flavor mix-ins didn't flavor it consistently or the ice/liquid would separate in a mess. So I'd end up spending $5 just trying to make one anyway. 


However, I have recently been able to make ones I love! My students have even requested it on several occasions. And, according to the recipe, it saves you 92% of the cost of going to Starbucks!


The secret ingredient is xanthan gum- just a pinch will help keep the ice+ liquid blended! I found xanthan gum with the specialty baking supplies. It is regularly used in gluten free baking, so your store may have it in the gluten-free section. It is a bit pricey, but it only takes a tiny amount per frappe. (Be sure not to use more than a pinch or else your frappe will taste like lotion. No kidding.)


I use Torani syrups to flavor my frappes/lattes and love them. My favorite flavor to use is caramel! However, you can easily make your own syrups! Check out these from Annie's Eats.

What You'll Need:

• 1 cup double-strength Starbucks coffee OR 3/4 cup fresh espresso (cold)
• 3/4 cup milk 
• 2 tbsp flavored syrup (or to taste)
• 2 cups ice
• Secret ingredient: Pinch of xanthan gum OR 1 teaspoon dry pectin 

What To Do:

Blend all of the ingredients until smooth and creamy! Taste and adjust accordingly. Serve immediately. You can also store in the fridge and re-blend when you're ready. 

Recipe adapted from Squawk Fox.

Creamy Chicken Taquitos

(great with queso blanco and guacamole!)

So yes, this is a terrible iPhone picture... but these taquitos are absolutely delicious and I wanted to share even without a nice, edited photo. These are far from the frozen, tasteless guys that you can pop in the microwave. 

These are:

 creamy

 full of flavor 

and can definitely constitute a meal. 

Plus because tortillas and pulled chicken are cheap, 

it's easy to make a large quantity all at once! 

And they're great for parties because they don't require utensils.

They're also healthier than the frozen/restaurant variety 

because these are baked instead of fried.

Have I sold you on them yet?

Definitely try these out, where or not you've got a fiesta planned for Saturday! 

What You'll Need:

• 3 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 Tbsp fresh lime juice (juice from half a lime)
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 3 Tbsp chopped cilantro
• 2 Tbsp sliced green onions
• 2 cups shredded cooked chicken
• 1 cup shredded Mexican flavored cheese
• small flour or corn tortillas
• kosher salt
• cooking spray

What To Do:

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.

Source: Pennies on a Platter, originally adapted from Our Best Bites