NomNom: Avocado Semifreddo

How is it August already?

Summer has always been one of my favorite seasons because it involves grilling, dining al fresco, enjoying refreshing drinks and taking vacations. I'll definitely be utilizing all the free time I have to squeeze in all the summer activities I want to do before the weather starts to cool down for Fall. This weekend I have plans to go stand up paddle boarding which has been on my summer bucket list! So looking forward to that.

Cooling down with any type of resfreshing desserts such as gelato, froyo and bing soo (Korean shaved ice) is something that occurs on the regular for me during summer days. I can never say no...it's a weakness of mine and I'm okay with that.

I was intrigued with making this because I've never had avocado as a dessert. That's just weird, right? But I love, love avocados so I had to make it and it doesn't involve an ice-cream machine. That's clutch right there.

I have to warn you though, if you're not a big of a fan of avocado (but whyyy?!) this dessert is not for you. There's a definite taste of buttery smooth avocado flavor in each bite but with just the right amount of sweet and saltiness from the condensed milk and pistachios that is mixed in. So good.

Since the main star of this dessert revolves around an avocado, does this count as being healthy? Me thinks so.

Have a great weekend. Xo.


Ingredients (Adapted from EveryDay w/ Rachel Ray mag) Serves:8
1 tbsp butter
1/2 cup raw pistachios, chopped
2 tbsp sugar
salt
cooking spray
1 large avocado
3/4 cup sweetened condensed milk
1 tbsp lemon juice
1 1/2 cups cream

Procedure
1. In nonstick skillet, melt butter over medium-high. Add nuts, sugar and pinch salt; stir until sugar browns, 5 minutes. Transfer to plate.

2. Coat 5x9 inch loaf pan with cooking spray; line with plastic wrap, leaving 3-inch overhang.

3. In food processor, puree avocado flesh, condensed milk, lemon juice and pinch salt.

4. Whip cream to stiff peaks; fold in avocado puree and nuts. Pour into pan. Cover with plastic overhang; freeze until firm, 4 hours. Unmold on to platter. Slice and serve immediately.

NomNom: Lucky Lamb Snackers

So this past Monday was my precious dog, Mandu's birthday. He turned 3 years old and has been such a blessing in my life. Mandu is the only pet I've ever owned so it's been a learning process on how to raise one, but he's already made such a positive impact in my life. He's taught me to be more responsible, more patient, and has shown me nothing short of unconditional love. Being a pet owner now, I now understand when people say they consider their pets as part of their family.

I'm not gonna lie...with a face like his, it's really hard not to spoil him and when a special day only comes once a year, it means that he'll be spoiled more then usual;) The past couple of years I've been baking a 'pupcake' for him, but I noticed that he'll only eat the icing part (made from cream cheese). The little guy loves cheese, just like his momma.

This year I decided to make something else and unexpectedly came across a recipe from Rachel Ray's magazine. Who would've thought? I could've easily bought a bunch of fancy biscuits for him instead, but to me, putting in the time and effort to make something for your pet (or anyone for that matter) just seems more special.

Mandu is a bit of picky eater so experimenting with this recipe which involves lamb was gonna be an expensive gamble but luckily for me, he loved it. Seriously. The little guy ate it up like it was nobody's business.

 Those eyes. That nose. Dem ears.

So if you're also a dog owner, I highly recommend you make these. He/she will love them as much as Mandu did and if not, Mandu will happily eat them for you=)

Have a great weekend.


Ingredients (adapted from Everyday with Rachel Ray magazine March 2012) Yields: 24 treats
1/2 cup ground lamb (4 oz)
1/2 cup shredded sweet potato
2 eggs
2 cups flour
1/4 cup water

Procedure
1. Preheat oven to 350 degrees. In a skillet cook together the lamb and sweet potato together until the meat is browned.  Transfer to a large bowl along with any meat juices; let cool for at least 5 minutes.  

2. Mix in the eggs, flour, and water.  Drop a heaping teaspoonful of the mixture onto an ungreased cookie sheet, and bake until browned on the bottom and firm to the touch, 20 to 24 minutes.  Let cool.  These treats can be stored in the refrigerator for one week or freeze them for up to 2 months.