HEALTHY REESE’S FUDGE

Healthy Reese’s Fudge – a soft and fudgy peanut butter fudge filling with a decadent and rich chocolate shell…  you’d never know these cubes of deliciousness are low in sugar, high in fiber and packed with protein!

Okay, so…..  I’m officially done with my junior year in college!  

I was technically done with the semester on Sunday, because like the goody two shoes I am (not), I completed my final ten-page essay early (!!!)

It took about 24 hours for “the end” feeling to sink in.  I kept thinking I had some deadline ahead or some other exam to study for, but nopity nope!  This semester was particularly tough on me because I was taking 19 credits to make up for my freshmen year where I took 13 in the Fall and 14 in the Spring.  It’s a really strange feeling, though, being “free.”  I don’t like it, I feel tense.  Do you ever feel that way?

So I walked to my kitchen and got busy.  Like, really busy.  All day yesterday I was in the kitchen, morning to night.  I made nine recipes on my baking to-do list.

*jaw drops to floor*

I love walking to my fridge and seeing dessert on every shelf.  Immediately when I open the door I swear I hear a choir of angels singing.  I guess I know what I’m eating for breakfast, lunch and dinner for the entire week  

Then on Friday it’s BlogHer time in Miami and I get to see my family for the first time in months.

Best. Week. Ever!  (especially the fudge-for-breakfast part…   )

Healthy Reese's Fudge... aka Chocolate-Coated Peanut Butter Fudge! (low fat, high protein & gluten free)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 36 fudge cubes

Serving Size: 3 pieces

Calories per serving: 120 (vs. 310 in original recipe)

Fat per serving: 6g (vs. 15g in original recipe)

Ingredients

         Peanut Butter Fudge Filling:
• one batch Healthy Peanut Butter Fudge
         Chocolate Shell:
• 4oz Dark Chocolate, chopped into chunks (I used Theo's 70% cacao)
• 1 tsp Coconut Oil

Instructions

1. Make the Peanut Butter Fudge.
2. After refrigerating overnight and slicing the fudge, place the fudge cubes on a cookie tray lined with a sheet of parchment paper. Place in the refrigerator while you prepare the chocolate.
3. In a microwave-safe bowl, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted, then stir in the coconut oil.
4. Take the fudge out of the fridge. Toss a piece of fudge into the chocolate and use a fork to coat it entirely and remove it from the chocolate. Tap off any excess chocolate, then place the cube onto the prepared cookie sheet. Do this with the rest of the fudge, and reheat the chocolate if necessary.
5. Chill the cubes until the chocolate hardens, then serve.

Notes

This no-bake recipe is: low sugar, low fat, high protein and gluten free!

Author: Jessica

Summertime Treat – Mini Blackberry Trifle #Recipe

One of my husbands favorite summer fruits is blackberries. Using just a few simple ingredients I created this summer treat – Mini Blackberry Trifles. 

This blackberry trifle recipe is the perfect ending to a warm summer day in the sun. Creating individual dishes suits well for afternoon cookouts, summer weddings, and baby shower desserts. Not a fan of blackberries? Simply switch out the fruit for something you prefer, like strawberries, raspberries, or a combination of your choosing.

Blackberry Mini Trifle Ingredients ­

• 1 cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 ½ cup flour
• 2 tsp. baking powder
• ½ cup milk
• 2 tsp. Vanilla
• Whipped cream (I used Reddi­Wip)
• 4 pints of fresh blackberries
• Mini Trifle Footed Bowl, 8-Pack

Directions ­

• Preheat the oven to 350 degrees.
• Combine the sugar, butter, vanilla, milk and eggs and mix. Stir in flour and baking powder. Mix well.
• Pour batter into greased and lightly floured 9×13 baking dish. Bake for 25-30 minutes.
• Let the cake cool completely by placing it in the fridge for a few hours.
• Once the cake is cool, remove it from the baking dish and cut into small chunks and set aside. Next,  rinse your blackberries and lay on paper towel.
• Begin layering the mini trifle. Start with a layer of cake, next add a layer of fresh blackberries, then a layer of whipped cream. Repeat. Top with whipped cream and some extra blackberries.
• Repeat this process with the other trifle dishes.

*Serve immediately. You could probably prepare these a few hours in advance and leave in the fridge until serving time.

Ingredients

• 1 cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 ½ cup flour
• 2 tsp. baking powder
• ½ cup milk
• 2 tsp. Vanilla
• Whipped cream (I used Reddi­Wip)
• 4 pints of fresh blackberries
• Mini Trifle dishes

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the sugar, butter, vanilla, milk and eggs and mix. Stir in flour and baking powder. Mix well.
3. Pour batter into greased and lightly floured 9x13 baking dish. Bake for 25-30 minutes.
4. Let the cake cool completely by placing it in the fridge for a few hours.
5. Once the cake is cool, remove it from the baking dish and cut into small chunks and set aside. Next, rinse your blackberries and lay on paper towel.
6. Begin layering the mini trifle. Start with a layer of cake, next add a layer of fresh blackberries, then a layer of whipped cream. Repeat. Top with whipped cream and some extra blackberries.
7. Repeat this process with the other trifle dishes.

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Author: Jennifer

Sunrise Smoothie Recipe

I am loving all of the warm weather we have been having here in North Carolina! For me, warm weather means cool drinks! This Sunrise Smoothie recipe fits just that. I love smoothies because they are super simple to make, taste awesome and are healthy (sometimes). I wanted a smoothie that was bright and cheerful that I could enjoy on the back porch in morning before heading out to the garden, so what better combination than mango and strawberry?!?!

Sunrise Smoothie Recipe

Author: Jamie

Recipe type: Breakfast

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

 

Ingredients

• 2 Bananas, sliced and frozen
• 1 Cup of Mango, diced and frozen
• 1 Cup Strawberries, diced and frozen
• ¼ Cup Orange Juice
• ¼ Cup Greek Yogurt

Instructions

1. In a blender, combine bananas, mango and orange juice and blend on high until smooth. Pour mixture into the bottom portion of serving glasses.
2. Add strawberries and greek yogurt into the blender, and blend on high until smooth. If the strawberries are too thick, add a few tablespoons of milk to help thin it out.
3. Pour strawberries onto of the mangos and serve immediately.

Author: Jamie

Spicy Strawberry-Banana Mango Slushers

Being a food blogger has its perks.  For example, when my friendly FedEx Guys drops an unexpected package at my doorstep on a hot spring weekend morning when we were just packing up for a few hours at the beach.  Dropping my old magazine like a hot chili pepper, the new cookbook from Melissa's Produce, The Great Pepper Cookbook, immediately took its place in my bag and I spent an enjoyable day lounging by the waves with one of my favorite activities... cookbook reading.

Feeling a little left out after Liv's schedule had me missing what sounded to be a fabulous event introducing the book at Melissa's Headquarters (you can read about it at Barbara Cook's), receiving the book had me giddy from the first page.

Melissa's Produce, the largest variety distributor of fresh and dried peppers, brings this new cookbook filled with pepper-packed recipes appealing to everyone form the heat-averse to the ultimate chile-head.

Beginning with the Scoville Scale (Wilber Scoville developed a test to determine the "hotness" of peppers) then moving you through various varieties of fresh and dried peppers, the Great Pepper Cookbook then brings some 140 pepper recipes on pages splashed with gorgeous colorful photos.  From breakfast and brunch to sandwiches, salads and soups and on to main entrees, sides and desserts, peppers have a place at every meal and the choice of "hotness" is up to you.

While I can personally vouch for the Mexican O'Brien Potatoes and the Tomato, Cucumber and Grilled Corn Salad, it was this Spicy Strawberry-Banana Mango Slusher that took the prize for our favorite recipe... so far.

 husband, the above mentioned "chile-head", can't seem to get enough heat in his food.  Making salsa for the family he usually forgets to check if the pepper he is using is hot and simply adds the whole thing or two, occasionally making it so hot no one else in the family can eat it and he gets a bowl to himself.

Hence, this spicy slusher seemed the perfect morning wake-up for him, and I loved serving it, watching him grab the smoothie without looking and the surprise on his face when after a few sips his beloved heat filled his mouth.  Melissa's book had called for a fresh Manzano pepper, which I unfortunately didn't have on hand, but the idea to spice it up was set and a simple grind of my pantry staple, crushed red pepper, made a wonderful substitution.  Next time I'm out I'll be on the lookout for the Manzano which is said to be round and about the size of a walnut, but until I find one, crushed red pepper brings a nice spice to this special smoothie.

As for  The Great Pepper Cookbook... if you are a pepper fan this book is a must have.  Bringing a little spice or simply a pepper flavor into the average dish, I've got enough pages turned down to keep me busy for months.  Next up?  Guajillo Chile Zucchini Bread... stay tuned!!

Spicy Strawberry-Banana Mango Slushers
Sweet with a touch of spice (you control how much you like!), this smoothie brings fruits to go as you head out the door.  With requests the last 3 days to "Please make that again!", I'd say we have a winner.
Recipe from The Great Pepper Cookbook, page 47
1 pint fresh strawberries, hulled
2 cups frozen mango chunks
3 bananas
1/2 fresh manzano chile pepper, stem and seeds removed, chopped (we substituted crushed red pepper - about 1/4 tsp, adjust to your taste)
*We also added about 1/4 cup vanilla flavored unsweetened almond milk 

Place all ingredients in a blender, process until slushy and not quite smooth.  Serve and enjoy!

Author:Liv Life

Strawberry & Chambord Cream Trifle

So, I've had my fair share of cooking "fails". Sauces that separate, ice creams that won't freeze, and curds that won't, well, curd. My most recent fail was a blessing in disguise; I just didn't see it at the time, because I was too busy cursing at my oven!

I was baking what I hoped would become an awesome "strawberry shortcake" layer cake for my sons' birthday party. A standard flour, sugar, eggs, and butter combo. Nothing crazy. But..... it didn't work. Although tender and tasty on the inside, the outside of the cake was tough, crusty, and not at all pretty. It didn't make my standards at all. Don't get me wrong, it was good recipe, just poor execution on my part! So, after trying to figure out how to save it (and failing), I wrapped the layers in plastic wrap and popped it in the freezer for a later day.

Fast forward to today, and it hit me! Mother's Day! Dessert! Trifle! Luscious layers of fruit, cake, and whipped cream! I had gorgeous strawberries in the fridge, and plenty of cream from my original plan... hmmmm... my mistake became a delicious Mother's Day Strawberry & Vanilla Chambord Cream Trifle!

Layers of ugly-duckling-turned-swan cake were trimmed and cubed. Then, joined by spoonfuls of sugar macerated strawberries and Chambord-spiked whipped cream to make a beautiful and tasty dessert. Every bite was a delight of textures, flavors, and color! This dessert is like a grown up version of classic strawberry shortcake!

I learned a lesson, never judge a cake by it's crust!

P.S. I made four small trifles in this case, but to make a family-sized trifle, double or triple the recipe depending on the vessel you are using.

Strawberry & Chambord Whipped Cream Trifle with Cake

makes four 8 ounce individual servings

2 cups sliced strawberries

3 cups cubed dense cake, such as pound cake or buttermilk cake

1 cup whipping cream

3 tablespoons sugar

1 tablespoon Chambord (optional, you can substitute your favorite liquor)

Prepare your mixer bowl and whisk attachment by placing them in the freezer for 15 minutes to chill (this makes whipping the cream much easier!).

Wash and dry the strawberries. Thinly slice, top to bottom. Place in a small bowl with 1 tablespoon sugar and mix. Cover with plastic wrap and let stand at room temperature if using immediately, or in the fridge, to macerate for at least 30 minutes.

Cube your cake into 1 inch or so pieces for a smaller portion, larger pieces if using a traditional trifle bowl. Reserve.

Take your whipping cream & Chambord and add to your chilled standing mixer bowl with the whisk attachment. Beat until soft peaks form (about 3 minutes). Stop the mixer and sprinkle in the remaining two tablespoons of sugar. Set the speed to medium high, and continue to beat until soft peaks form again. Do not over beat!

To assemble...

1)    Take your desired vessels (four 8 ounce assorted cocktail glasses for me) and place a cake layer as a foundation. 

2)    Add a layer of strawberries + strawberry juice (if you want to be really snazzy, carefully place the strawberries so they are pressed against the glass. Very pretty!).

3)    Top with a layer of Chambord whipped cream. Continue to repeat the layers until the glass is full and end with the whipped cream on top. Garnish with a few of the strawberries.

Author: Jessie

Seeing Red – Rhubarb Brown Butter Muffins

I love love love this time of year. Everyday something new blooms and overnight it seems as though everything has grown at least 5-inches. Each morning I wake up and fully expect to harvest fruit and veggies. But that’s putting the cart before the horse.

In the meantime, it’s time to pare down the berried treasure still left in the freezer. All of those bags of oddments frozen from last summer are almost gone. Except the rhubarb….

So, I decided to make muffins: Rhubarb Brown Butter Muffins*. Once I piled in the (evil) white sugar and way too much rich Greek yogurt I realized these were no longer muffins, these were more like baby cakes cleverly disguised as muffins. Whatever you want to call them, know they are dense and rich! They cry out for a cup of coffee and maybe even a scoop or two of ice cream or crème fraiche. Oh my.

In a large bowl, mix together:

1 cup all-purpose flour
1 cup coconut flour
¾ cup granulated sugar: I know. White sugar is evil! However, it gives the best texture. Replace with cane sugar or use a mix: 1 cup white sugar; ¼ brown sugar to ease your health conscience
21/2 tsp baking powder
1 tsp ground cinnamon
1 tsp grated lemon or orange peel
½ tsp baking soda
Generous pinches of sea salt

In another bowl, whisk together:

1 cup Greek yogurt
½ cup butter, browned
2 large eggs
1 tsp vanilla extract

Prepare Fruit:
Chop and measure out 2 cups chopped rhubarb. Keep pieces bite-size so they don’t turn gross and snotty. If using frozen rhubarb, be sure to keep frozen. The texture will be better – less soggy.

What to do:

Pour wet ingredients over dry mixture. Using a spatula, gently fold to mix. Batter will be really really thick. Try your best to not overmix. Gently stir in rhubarb. Divide between cups in a well-oiled muffin pan. Bake in preheated 400F oven until deep golden, about 20 minutes. While still warm, sprinkle tops with more sugar if you wish – it melts in to form a crackly crust. Best eaten same day as baked.

* You had me at “brown butter”. Brown butter is regular butter that has been heated until it turns deep brown. It has a wonderful nutty flavour. Basically, once the water in the butter evaporates, the milk solids break down and start to brown.
1. Place cubes of butter in a frying pan set over medium heat. Choose a light coloured frying pan so you can gauge how dark the butter turns.
2. Stir butter as it melts. It will foam and bubble like crazy!
3. Keep stirring until foam subsides and butter is deep amber. The darker it gets, the bitterer it may become. Yuck. Remove from heat and immediately pour into a small bowl. The butter will keep cooking if left in warm pan.

Author: JENNIFER DANTER

green smoothie week: mango avocado smoothie

This Mango Avocado Smoothie is a delicious healthy, pick-me-up! My husband and I have a favorite Indian food restaurant in the town where we went to college. The last couple years we lived there we always went on my birthday. Delicious curry+gluten-free chickpea naan+mango lassi= all I could ever want for my birthday. Plus a gluten-free coconut layer cake, of course. So to me, mango smoothies taste festive and special!

Mangos are full of vitamin A, vitamin C, fiber, and antioxidants. They help to alkalize the body, boost your immune system, and even help clear your skin. Healthy and delicious. There’s no better combination! The avocado in this smoothie makes it nice and creamy, but you can’t taste it.

Green Smoothie Week: 

Day 1 – Mixed Berry Mango Kale Smoothie

Day 2 – Strawberry Banana Spinach Smoothie

Day 3 – Mango Avocado Smoothie

Day 4 – Super Green Back-On-Track Smoothie

Day 5 – Cherry Almond Spinach Smoothie

Author: Erin