Monday, July 22, 2013

Peach and Ginger Frozen Yogurt

It might be time to go back to school, but the weather still feels like summer! This is my last week of summer break so I'm soaking up as much sunshine as possible. Along with the sunshine, I'm also taking advantage of the amazingly delicious peaches I found at the farmer's market.

We received an ice cream maker as a wedding present and I couldn't wait to use it. This frozen yogurt is super simple to make and absolutely delicious. It has a bit of tartness from the yogurt, but the sweetness from the peaches and honey is the perfect compliment.
I am kind of obsessed with Greek yogurt. I buy a huge container every time I go to the grocery store. I just can't help it. I use it in everything and it's so good for you! 

Peaches + Greek yogurt + honey + ginger. It just doesn't get much easier than that. In about 20 minutes you have the perfect guilt-free summer treat! 

Peach and Ginger Frozen Yogurt
Ingredients:4 ripe peaches, peeled and sliced
1/4 cup honey
2 cups Greek yogurt
1 tsp finely grated ginger

Directions:With a food processor, puree peaches. Add in honey, yogurt, and ginger. Continue to puree until smooth. Pour into an ice cream maker and follow manufacturer's instructions. (Mine took about 25 minutes). Freeze for an additional 2 hours or until firm.

Sunday, July 21, 2013

Peanut Butter + Pretzel Truffles

Salty + sweet. 
Peanut butter + chocolate.
These little balls of sweet peanut butter and bits of crunchy pretzels, dipped in chocolate are seriously dangerous. Dangerous and oh so delicious! Good luck eating just one, or two...or ten.
The peanut butter filling is like eating the center of a Reese’s peanut butter cup. Amaaazzzing.
 Perfect bite-size pieces of heaven. You really need to make these right now. Dooo itt.

Peanut Butter + Pretzel Truffles
Recipe adapted from Annie's Eats
1 cup whole tiny twist pretzels
1/4 cup creamy all natural peanut butter
3 oz cream cheese, softened
2 tablespoons light brown sugar
3 tablespoons powdered sugar
1 tablespoon vegetable shortening
1 cup semisweet chocolate chips
3 tablespoons peanut butter, slightly melted

  • Line a baking sheet with waxed paper; set aside.
  • Place pretzels in a resealable plastic bag and crush the pretzels into small bits using a rolling pin; set aside.
  • In a small bowl, combine the peanut butter, cream cheese, brown sugar, and powdered sugar until completely blended and smooth. Add the pretzel bits and mix thoroughly. Chill in the freezer until firm, about 15 minutes.
  • Shape into balls. Place on prepared pan and place in the freezer until firm, at least 15 minutes.
  • Melt chocolate chips in a microwave safe bowl, stirring every 20-230 seconds until completely melted. Add in shortening and still until smooth.
  • Dip balls in chocolate using a spoon or a fork and place on a waxed paper lined baking sheet. (I did about 3 at at time.) Keep the other undipped balls in the freezer until ready to dip.
  • Once you have covered all the balls in chocolate, place in the refrigerator until the chocolate coating is set. Once the coating is set melt the peanut butter and drizzle over each truffle. Return to refrigerator until drizzle is set. Store in an airtight container in the refrigerator.

Sunday, July 14, 2013

Peanut Butter S'mores Dipped in Chocolate

This is one of those delicious treats that has you saying "Dang, that's good!" as soon as you take the first bite. I mean the flavor combo says it all – smooth creamy peanut butter, ooey gooey marshmallows, crunchy graham crackers and of course the delicious melty chocolate!

You start by spreading smooth peanut butter onto both sides of the graham cracker halves.

Then, place 3-4 toasted marshmallows onto each of the peanut-butter-covered graham crackers and sandwich together gently.

Finally, one by one dip the sandwiches in the chocolate half way.
They are perfectly bite sized and oh so yummy.  This would be a great treat for a girls night or a birthday me, both adults and kids will be devouring them!

Peanut Butter S'mores Dipped in Chocolate
Recipe adapted from Food Network

1/4 cup smooth peanut butter
10 whole graham cracker squares (broken in half)
30-40 mini marshmallows
1 cup semi sweet chocolate chips

  • Spread smooth peanut butter onto both sides of the graham cracker halves.
  • Skewer the marshmallows onto metal skewers and carefully toast over a flame on the stove top.
  • Place 3-4 toasted marshmallows onto each of the peanut-butter-covered graham crackers and sandwich together gently.
  • Melt the chocolate in the microwave for 20 second intervals. Set aside to cool, stirring occasionally to keep the chocolate melted.
  • When the chocolate is room temperature, one by one dip the sandwiches in the chocolate half way, allowing any excess to drip off. Place on a piece of parchment paper as you continue with the others.
  • Refrigerate for at least 30 minutes before serving.

Monday, July 8, 2013

Raspberry and White Chocolate Crumb Bars

These bars are so good! I love the flavor combo of the preserves combined with the sweetness of the white chocolate chips...yum! They are super easy to make and you could change up the flavors with any kind of fruit.  
You start with a layer of rich buttery crust, then a layer of raspberry preserves mixed with fresh raspberries, a sprinkle of yummy white chocolate chips, and then a buttery crumb topping with oats and almonds.
I seriously recommend you make these, you won't regret it! Enjoy :)

Raspberry and White Chocolate Crumb Bars
Recipe adapted from Cookie Monster Cooking
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, divided, cut into ½ inch piece
1/4 cup packed light brown sugar
1/4 cup rolled oats
1/4 cup sliced almonds
3/4 cup raspberry preserves
1/2 cup fresh raspberries
1/2 teaspoon fresh lemon juice
1/3 cup white chocolate chocolate chips

  1. Preheat the oven to 375 degrees. Line an 8 by 8 inch baking pan with aluminum foil, making sure it is long enough to hang slightly over the edges. Spray with nonstick cooking spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, granulated sugar and salt. Mix on low speed for about 5 seconds, until combined. With the mixer on low, add 8 tablespoons of the butter one piece at a time. Once the pieces are added, continue mixing on low speed until the mixture resembles damp sand, about 1 minute.
  3. Measure out 1 cup of the flour mixture and add to a medium bowl. Set aside. Transfer the remaining flour mixture to the prepared baking pan. Using your fingers or a spatula, press the mixture firmly into the bottom of the pan in an even layer. Bake for 14 to 18 minutes, until the edges of the crust begin to brown.
  4. Meanwhile, add the brown sugar, oats and pecans to the reserved flour mixture. Mix until combined. Add in the remaining 1 tablespoon of butter and use your fingers to work the butter into the flour mixture until it is fully incorporated. Pinch the mixture into hazelnut-size clumps and set aside.
  5. In a small bowl, add the preserves, fresh raspberries and lemon juice. Use a fork to mash together the ingredients until combined, leaving some small chunks of fresh raspberries.
  6. When the crust is done baking, carefully spread the raspberry filling over the hot crust. Evenly sprinkle the chocolate chips over the filling. Next, evenly sprinkle the topping over the raspberry/chocolate filling (do not press into the filling). Return the pan to the oven and bake for another 20-22 minutes, until the topping is deep golden brown and the filling is bubbling. Transfer the pan to a wire rack to cool completely. Once cooled, use the foil overhang to lift the bars from the pan. Cut into squares to serve.