NomNom: Raw Brownies

Raw brownies.

Sounds gross, I know. But it's not--in fact, it's the complete and utter opposite.

Trust.

I made these three times now in the past couple of weeks and every time I make them they are devoured within a couple of days, sometimes two. I can't get over how good these are and that they just have 3 ingredients to them and that baking is not required.

Say what?

I admit I'll roll my eyes at things that are labeled gluten free, vegan, no refined sugar, blah blah blah and ironically this recipe falls under all those labels BUT it is legit good. The texture reminds me of the inside of fig newtons--chewy, sweet, and chocolatey just as brownies should be. 

Go on and try this recipe and let's discuss about how healthy food can actually taste really, really good.

Hope youre having a great week. Xo.

Ingredients (Adapted from Deliciously Ella: Yields 10 brownies)

2 cups of pitted medjool dates 

1 cup of pecans or walnuts

2-3 Tablespoons of raw cacao powder or cocoa powder

2 Tablespoons of maple syrup (optional if you want to make it sweeter but I did not add it)

Procedure

1. Blend pecans or walnuts in food processor until they form crumbly texture then add dates and blend again.

2. Add the cocoa powder and maple syrup if using.

3. Place mixture in baking tray and refrigerate for 3-4 hours or freeze for 1 hour to allow them to set. Keep in fridge for freshness.  

NomNom: Brazilian Truffles

Since Valentine's day lands on a Saturday this year that means you have time to spend in the kitchen (or not) and put extra love into that meal or in today's case, dessert. This sweet truffle concoction, called a Brigadeiro, comes from Brazil and requires just 3 ingredients. They are so easy to make yet yields something so pretty that also looks like much effort was put into it that you're going to look like a dessert hero. I got you, friend.

This is a very adaptable truffle recipe when it comes to toppings. Since Valentine's day is tomorrow I figure it would be fitting to add heart shaped sprinkles and anything red/pink. Very girly. Very Valentines Day. However I like chocolate flavors mixed with nutty flavors so I included chopped walnuts in my toppings (a personal favorite). Feel free to get creative and cover these addicting sweets to your hearts desire with other nuts such as pistachio, peanuts, or almonds. These truffles don't taste like the standard rich truffles but lean towards the caramel-y ooey gooey goodness side--totally not a bad thing.

However you spend your Valentines day or this weekend, these truffles should be included in your plan. Have fun decorating and enjoy eating these treats.

Have a great weekend. Xo.


Ingredients (Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/brazilian-style-truffles.html) Yields: 24 truffles
1 can of sweetened condensed milk (14-ounce)
2 tablespoons of butter, plus extra for your hands
2 tablespoons of unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/8 teaspoon fine salt
sprinkles, for coating
chopped walnuts for coating

Procedure
1. Combine the condensed milk, butter, cocoa powder, vanilla and salt in small saucepan. Place over medium heat and bring to simmer, stirring constantly with a wooden spoon. Reduce the heat to medium-low and continue stirring until the mixture thickens and when stirred, pulls away from the bottom of the pan, about 10 minutes.

2. Remove from the heat and place the mixture in a greased shallow pan. Refrigerate until chilled all the way through about 2 hours.

3. Lightly butter your hands. Using a tablespoon or small scoop, scoop some of the truffle mixture into your hands and roll into a bite-size ball. Roll the truffle in one of the coatings and place on a plate. Continue with the remaining chocolate. Store the truffles in the refrigerator for up to a week.

NomNom: Molasses Cookies

I hope I'm not the only one that is feeling all sorts of alarmed that Christmas is less than a week away. How did that even happen?! I love the holidays around this time but for some reason I feel like Christmas this year creeped up way faster than usual which has me doing the last minute holiday scramble which includes baking holiday cookies!

I've been on a spice kick lately which has transcended to my dessert cravings, so allow me to introduce to you today's most soft, chewy, and perfectly spiced molasses cookies. If these don't scream holiday cookies to you then…we can't be friends. Heart you.

There's a wonderful harmony of ginger, cloves, cinnamon, and sugar that blend so well together in these cookies that it's hard to eat just one. The lack of self control I have at times had me inhale three cookies in a row after impatiently watching them cool. Classy, I know.

I'd like to think that the flavors in these cookies are an homage to this holiday season and since Christmas is right around the corner it only makes sense to bake them today. Or this weekend. Basically, soon.

These molasses cookies. Glass of milk/hot chocolate. Watching cheesy, holiday movies (my favorites are Elf and The Holiday) in your PJs.

Have a great weekend. Xo.


Ingredients (Adapted from All Recipes) Yields: 30 cookies
3/4 cup softened unsalted butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1.5 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
1/2 cup sugar

Procedure
1. In a medium bowl, mix together the softened butter, 1 cup brown sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.

2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls and roll them in the white sugar. Flatten gently with your palm or smooth bottom of glass cup. Place cookies 2 inches apart onto ungreased baking sheets.

3. Bake for 7-9 minutes in the oven, until tops are cracked (recommend 7-8 min for soft and chewy texture). Cool on wire racks. 

NomNom: Pumpkin Cake with Cream Cheese Frosting

Fall evokes many things for me. It's a season of change where the chill in the air is more noticeable and you know that winter is creeping right around the corner. I have an aversion to freezing temperatures so hibernation mode has been on this week since mother nature apparently wanted us to experience a glimpse of winter already. However, I love that I can finally take out my warm sweaters, coats, and cozy scarves and know that my favorite holidays will also be coming up soon.

In terms of food, I'm not a huge pumpkin person. I know people get giddy as soon as Starbucks puts their pumpkin spice latte on the menu but I just can't get on board with that excitement. That drink just tastes awful to me. Same goes for pumpkin pie. Not only do I think that it's just way too much pumpkin flavor for me but I dislike the texture of it so it's always been a pass for me whenever I see it on the menu/table. Not even a second glance.

Pumpkin bread has always been the exception and a favorite for me, but it's also one of those tricky desserts where it has to have the perfect balance of spices and sweetness to evoke just the right amount of pumpkin spice taste. When I came across this pumpkin cake recipe, I was fully interested in making it since the ingredients needed were similar to my go to pumpkin bread recipe, only with slight differences.

So let's talk about the cream cheese frosting. I don't even like frosting but cream cheese frosting is special. It gets me. There is nothing new about cream cheese frosting but the combination of pumpkin cake with cream cheese together is really something. A relationship that makes absolute sense, similar to carrot cake and cream cheese. Trust me when I say that this is the perfect pumpkin cake with equal parts sweetness and spices that is decadently moist <---KEY. I mean I'll just put it this way--my newfound problem with portion control I never knew I had suddenly had became an issue when eating this cake.

After reading people's review on this recipe, the only changes I made was adding a teaspoon of vanilla extract, increasing the ground ginger amount, and decreasing the sugar in the frosting. This recipe is 1000 percent going into my recipe archives and will debut again for Thanksgiving per the request of loved ones and for the purpose of having leftovers. Because cake for breakfast is always a good idea. In bed. Crumbs optional.

Have a great weekend. Xo.


Ingredients (Adapted from http://southernfood.about.com/od/pumpkins/r/bl30212s.htm)
2 cups of sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin

Cream Cheese Frosting
1/4 cup butter
1 package (8 ounce) cream cheese, room temperature
2 1/2 cup confectioners sugar
2 teaspoons vanilla extract
1/2 cup chopped pecans


Procedure
1. Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well.

2. Sift dry ingredients in separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

3. Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350 degrees for 35-40 minutes. Turn onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting
1. Beat the butter and cream cheese until smooth and creamy. Add the sifted confectioners' sugar and 2 teaspoons of vanilla extract; beat until smooth. Makes enough for 2-layer cake or 1 large round cake.

NomNom: Banana Ice Cream w/ Sweet and Salty Almonds

As soon as temperatures rise and humiditdy starts to kick in, I crave ice cold refreshing drinks or desserts. I was in NYC over the long holiday weekend and had a serious craving for froyo--specifically the one at 40 Carrots (inside Bloomingdales). The fact that I asked my sister to take me there for the sole purpose of feeding my craving and not care to shop around should be a huge testament that I think their froyo is really, really good.

About a week ago, we had a glimpse of summer in the DMV area and the first thing that came to mind was making this banana "ice-cream." Truth be told, I also felt slightly guilty after working out to indulge in ice-cream so I opted for the next best thing...and well, it's bathing suit season. Enough said.

Did I mention that an ice-cream maker is not needed for this quick and easy recipe?  Major bonus points for that. If you're like me and love banana flavored anything, I promise you'll love this take on ice-cream. The almonds give it that wonderful added layer of crunch which you'll find to be simply satisfying to round out the texture.

Guilt free for reals. Have a great weekend. Xo.


Ingredients (Adapted from It's All Good: by Gwyneth Paltrow) Yields: 4 servings

4 ripe bananas, peeled and sliced into thin rounds
1/4 cup roasted almonds, finely chopped
2 tablespoons plus 2 tsp maple syrup, divided
1/2 teaspoon coarse sea salt
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract

Procedure
1. Place banana slices in a single layer on a plate or tray lined with parchment or wax paper; freeze at least 3 hours.

2. In a bowl, combine almonds, 2 tsp syrup and salt. In a food processor, pulse frozen banana slices, milk, vanilla and remaining 2 tbsp syrup, scraping down the sides as necessary, until mixture is the texture of soft-serve ice cream.

3. Spoon into bowls; sprinkle with almond mixture.

NomNom: M&M Clusters

When I first entered the working world as a pharmacist, I was very much in work mode 24/7. I'd pick up extra shifts to make extra money and had the mentality of 'work/save as much as I can while young and with out responsibilities.' I still somewhat have that mentality but I've also come to realize over the past couple of years that having balance is something that's becoming more and more important to me. Balancing work, time spent with loved ones, blogging to get my creative juices flowing, traveling the world, and practicing yoga for my well being are all things that are important to me for its own reason and I need a good healthy dose of each to keep me happy.

Food and my eating habits also involve this balance I'm talking about today.

I've mentioned in previous posts that I've been trying to eat a bit more healthier these days and not consume so much junk food (chips, fried foods, sweets, etc.) like I usually do, and instead incorporate more vegetables and fruits into my life. So far it hasn't been as bad as I imagined it to be, but I also know myself well enough that I can't give up the "bad for you foods" in its entirety. I enjoy it too much. I'm ok with eating that big slice of cheesecake…and chocolate chip cookie…and bacon…and well you get the idea. It feels so justified after eating a really good spinach salad.

So where does all this talk lead to today?

M&M clusters.

I'm not sure if it's all the carrots and cucumbers I've been snacking on as of late but I've been majorly craving something sweet and salty and this incredibly easy dessert/snack satisfies just that. I first made these clusters over the winter holiday and they have now become a staple in my kitchen because they're incredibly satisfying, easy, and includes ingredients you'll most likely have in your pantry. Warning: there's nothing low fat and healthy about this snack. Oh wait--it has peanuts! Proteins! There you go.

The hardest part about this recipe was waiting for the chocolate to set so I ate my carrots as I waited. True story.

Balance.

I promise my next recipe post will be something super healthy. Have a great weekend. Xo.


Ingredients (Adapted from America's Test Kitchen)
8 ounces of white chocolate, chopped or 1 1/3 cup white chocolate chips
2 cups salted pretzel sticks broken into 1-inch pieces (*make sure you use the thin pretzel rods)
1 cup salted dry-roasted peanuts
1/2 cup mini M&Ms

Procedure
1. Line a baking sheet with parchment paper.  Microwave chocolate in large bowl until melted, about 1 1/2 to 2 minutes.  Stir until smooth and then gently fold in pretzels and peanuts until evenly coated.

2. Drop by heaping tablespoons of mixture onto baking sheet.  Sprinkle M&M’s over the top.  Refrigerate until set, about 30 minutes.

NomNom: Chocolate Covered Peppermint Popcorn

Happy Monday everyone! First, I want to apologize for the lack of posts last week. Some unexpected things came up in my personal life last week and I've been trying to deal with it one day at a time, so blogging was honestly the last thing on my mind. I blog because I enjoy sharing things I love with you, not because it's my job or I have to keep a "blogging schedule," so with that said, my personal life will always comes first. Social media falls after. Although blogging is such an open space to allow random people to peek into your life, I am very much a private person. The irony, right?

Be patient with me. Please and thank you.

Over the weekend, I started to slowly bounce back into my social life and get back into things that make me happy, such as being in the kitchen. Every year, around this time I make something that deals with peppermint candy because not only does it get me in the holiday spirit, but I just love the cool minty flavor when it's mixed in baked goods. This popcorn was an easy-no-BS-once-you-start-to-eat one-you-can't-stop type of recipe that also required very little thinking which is exactly what I needed.

The recipe calls you to crush/whack peppermint candies. I did so with a rolling pin. It was therapeutic.

I then decided to add another layer of chocolate at the end because….I felt like it. I mean, why stop at the white chocolate? It's the holidays so you mine as well go big. Worry about the calories after the holidays.

We'll deal with it together. Xo.


Ingredients
1 bag lightly salted microwave popcorn
1/4 cup crushed peppermint candy (~12 small candy canes)
8 ounces of white chocolate (I used Ghirardelli)
4 ounces of semi-sweet chocolate chips


Procedure
1. Pop your popcorn and transfer to large mixing bowl.

2. Unwrap candy canes and put them in a zip lock bag. Put the bag on top of kitchen towel and whack with a rolling pin to crush peppermint candies.

3. Melt the white chocolate in 30 second increments in the microwave until completely melted and smooth. Add the crushed peppermint candies to the melted chocolate and mix well.

4. Pour melted chocolate/candy mixture to the popcorn and stir well to evenly coat the popcorn.

5. Spread the popcorn mixture evenly on lined baking sheet (I used parchment paper).

6. Melt the semi-sweet chocolate chips in the microwave in 30 second increments until completely melted and smooth.

7. Drizzle the melted chocolate over the popcorn with a spoon.

8. Let it set until the chocolate hardens. You can also pop it in the fridge (~15 minutes) to expedite the process. Once it's hardened, break up the popcorns into chunks and enjoy. Store in airtight container for 2-3 days but trust me, it will be gone by then.

NomNom: Marshmallow Chocolate Chunk Cookies

I've been on a chocolate kick lately which is out of the norm for me. I've been eating anything in sight that's chocolate covered (almonds, pomegranates, pretzels, etc) and can't say I hate it one bit. Don't look at me like that.

While I was looking up cookie recipes online I came across Real Simple's brilliant monthly cookie a day posts. I mean, talk about having options. I'm a fan of options.

I'm just gonna cut to the chase. These cookies are EXCELLENT. I'm serious. Slightly crispy on the outside with the perfect chew in the middle, on top of the ooey gooey marshmallow goodness nestled in between the chocolatey pieces. Holy yum.

I'm sure my dentist will appreciate this cookie.

I initially had some reservations about this recipe because marshmallows have an extra sweet factor for me so I was concerned the cookies would be too sweet. But I was wrong. Nobody's perfect. 

If it's any indication of how much love I have for these cookies...I made it again the following weekend. Even after giving half of my second batch to my mom, she nonchalantly asked me later on during the week when I would be making the cookies again. Boom.

Have a great weekend. Xo.

Ingredients (Recipe adapted via Real Simple): Yields 44 cookies

1 1/2 cups all-purpose flour, spooned and leveled
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
24 ounces semisweet chocolate, chopped
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups mini marshmallows

Procedure
1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set asides.

2. In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

3. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the marshmallows and the remaining chocolate. Let cool for 15 minutes.

4. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.

5. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.

NomNom: Snickerdoodle Cookies

The first time I encountered a snickerdoodle cookie was at Reading Terminal in Philadelphia several years ago. I know, what has my childhood been about for me to come across it so late in life? Anyway, the follow day I attended a friend's bbq and was excitedly telling them about my new cookie discovery as I usually do when it comes to anything food related I enjoy. One friend nonchalantly told me that she has the best snickerdoodle recipe from Magnolia Bakery. Yes, the famous Magnolia Bakery that is probably more well known now for being featured in Sex and the City. On a side note, I don't think their cupcakes are that good but this snickerdoodle cookie recipe makes up for that tremendously.

For those of you who aren't familiar with what a snickerdoodle cookie tastes like, it is reminiscent of a sugar cookie that is rolled in a simple yet delicious concoction of cinnamon and sugar. Not only do these cookies taste like awesome, but the texture is right up my cookie preference alley. I prefer cookies that are soft and chewy---none of that hard and crunchy texture will be up in here. Ever.

Another great quality about these cookies is that they continue to stay soft and chewy for days later. Cookie and coffee for breakfast the next day? Obviously.

Have a great weekend. Xo.


Ingredients (Adapted from Magnolia Bakery) Yields: 3 dozen
2 1/2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract
6 tablespoons sugar mixed with 2 teaspoons cinnamon, for sprinkling

Procedure
1. In a small bowl, combine the flour, cream of tartar, baking soda and salt. Set aside.

2. In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours.

3. Preheat over to 350 degrees.

4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches for expansion. (I recommend leaving extra room between these cookies because they spread more than most.) Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.

5. Cool the cookies on the sheets for 5 minutes and then remove to a wire rack to cool completely.

NomNom:PB&J S'mores

When I was younger, I would consume a lot of PB&J sandwiches. I'd add some banana slices in between the bread and wash it down with a cold glass of milk and that was pretty much my idea of the perfect sandwich as a kid. Now that I'm older and much more uhhh fancier....I still eat it the same way. Same goes for s'mores. Eating them now is such a throwback to happy childhood memories by the campfire.

So this super simple recipe is literally a hybrid between a PB&J and a S'more. It's so easy to make that I'm not sure if I would call it a recipe but more like an assembly. You spread peanut butter and jelly on one side of a graham cracker and the other cracker half gets a generous spread of hazelnut chocolate and marshmallow creme and then they kiss. Oh.my.yum.

This is one of those type of desserts/snacks that will appeal to both kids and adults and well, visually it looks fun to eat. I mean, who doesn't love fun? Add sprinkles or chocolate chips if you're feeling a little extra that day.

Enjoy your weekend. Xo.


Ingredients (Adapted from Chef Elizabeth Karmel of NYC's HIll Country) Yields:6
1/2 (14.4 oz) box graham crackers
Peanut butter
Chocolate ganache or hazelnut-chocolate spread
Strawberry, rasberry, or grape jelly
Marshmallow creme
Sprinkles
Mini chocolate chips

Procedure
1. Break a graham cracker in half. Spread a generous teaspoon of peanut butter on 1 cracker half and a teaspoon of chocolate on the other half.

2. Spread a thin layer of jelly over the peanut butter and thicker layer of marshmallow creme on the chocolate,

3. Place the 2 halves together and press gently to seal the filling. For a more finished presentation, dip the sticky edges of each s'more in sprinkles or mini chocolate chips.


 

NomNom: Banana Mocha Chip Muffins

Bananas have the tendency to give me a bit of anxiety. It's the one fruit I always have in my kitchen because they're included in my green smoothies, but it's also the one fruit that ripens really quickly. Can't.keep.up.

Usually when they get to the point of looking bruised and beyond ripe, I'll freeze the bananas to use for later. But this time I had a hankering for banana bread and decided to try a different take on it with this recipe today. It involves banana, chocolate chips, and coffee granules which in my world is a nom nom nom trifecta. Not only are these muffins moist, packed with natural banana flavor, and oozing with chocolatey goodness, but they make your house smell amazing. Fact.

Since I made 2 dozen of these little goodies, I gave half of these out to friends and they texted me the day after requesting I make these again <insert huge grin>. This recipe is definitely now on my baked goods recipe file and should also be added to yours. Just saying.

Have a great weekend. Xo.


Ingredients (Adapter from Taste of Home: Recipe Card Collection) Yields:2 dozen
5 tsp instant coffee granules
5 tsp hot water
3/4 cup butter, softened
1 1/4 cups sugar
1 egg
1 1/3 cups mashed ripe bananas
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet chocolate chips

Procedure
1. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in the bananas, vanilla and coffee mixture. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. 

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: Double Chocolate and Espresso Cookies

After I started to recover from being sick a couple weeks ago, my food cravings started to slowly come back which was a sure sign that I was on the road to recovery. Thank God.

I don't usually get chocolate cravings (I'm more of a cheese craving kind of gal) but every once in a while, I will get a hankering for anything chocolate flavored and that happened around the time after I was feeling better. There's no rhyme or reason for the food I'm craving at that moment--only that it must be satisfied quickly. I just feel sorry for the boy I'm dating <insert batty eyelashes>.

I had this recipe bookmarked for awhile but I didn't feel compelled to make it just yet...until last week. These are not only chocolate cookies but double chocolate cookies...I mean....

This recipe involves chocolate covered espresso beans which I didn't have in my pantry but I did have espresso powder. After reading the reviews on this recipe, several people commented that they substituted the beans with espresso powder which worked out just as well. Win.

I used 1 tablespoon of espresso powder the first time around which unfortunately didn't do much to the flavor profile, so I decided to double the measurement the second time around. Bingo.

These cookies almost remind me of brownies because they come out so deliciously moist, chewy, and gooey when they're first out of the oven. The hardest part was waiting for these babies to cool....so I may have tried to eat one while it was still warm and may have made a chocolatey mess on my hands and mouth from the melted chips that are nestled into the cookies. Oops.

Have a great weekend. Xo.


Ingredients (Adapted from Giada De Laurentiis via food network) Yield 10-12 cookies
6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate-covered espresso beans (I substituted with 2.5 tablespoons of espresso powder)
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (recommend Ghirardelli)


Procedure
1. Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

2. In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmer water and stir occasionally until the chocolate has melted and the mixture is smooth.

3. In a bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder and salt.

4. In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18-20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

NomNom: Key Lime Pie

When it comes to desserts, I'm a bit particular with pies. In fact, I'm not the biggest fan. Yea, I know.

Key lime pie is no exception.....until about two years ago. Not sure what exactly happened but the change of attitude began when a friend of mine ordered it for dessert and kinda coaxed me to just give it one more chance. I believe in 2nd chances so I gave it a bite. Or two.

It didn't taste as bad as I remembered it but it wasn't a game changing moment either. It was just okay. I think what happened was that over the years, my palette for all things tart and citrus changed progressively changed. I used to not like anything lemon flavored for the longest time and when I told one of my besties who happens to love anything with a citrus taste, that I was beginning to turn a corner, she was shocked. It was the equivalent of telling someone you started to eat meat when you've been a vegetarian all your life. That sort of caliber.

This recipe tops all the key lime pies I've tasted in the past, meaning I've ordered it from many restaurants. I'm a curious soul by nature, especially when it comes to food, so trust me when I say I've tried them all. The silky smooth texture of the filling is almost custard like but with the addition of some serious citrus punch. It tastes amazing buy itself, especially if you love things tart, but if you want to mellow out the citrus flavor, you can add a dollop of whipped cream. I prefer mine unadorned.

One of the wonderful thing about pies is that it yields many slices. This charming dessert is meant to be shared amongst loved ones over tea or coffee and bonus points if there's good, solid conversation involved.

Have a great weekend. Xo.


Ingredients for Pie (Adapted from America's Test Kitchen)
4 large egg yolks
4 teaspoon grated lime zest plus 1/2 cup juice (5 limes)
1 (14-ounce) can sweetened condensed milk
1 recipe Graham Cracker crust (recipe follows)

Topping (Optional)
1 cup heavy cream, chilled
1/4 cup (1 ounce) confectioner's sugar

Procedure for Pie
1. Whisk egg yolks and lime zest together in medium bowl until mixture has a light green tint, about 2 minutes. Whisk in condensed milk until smooth, then whisk in lime juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.

2. Meanwhile, prepare and bake Graham Cracker Crust. Transfer pie plate to wire rack. Do not turn off oven. (Crust must still be warm when filling is added).

3. Pour thickened filling into warm pre-bake pie crust. Bake pie until center is firm but jiggles slightly when shaken, 15-20 minutes. Let pie cool slightly on wire rack, about 1 hour. then cover loosely with plastic warp and refrigerate until filling is chilled and set about 3 hours.

4. For the topping, if using: Once pie is chilled, use stand mixer fitted with whisk to whip cream and sugar to medium low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. Spread topping attractively over top of pie.

Ingredients for Graham Cracker Crust
8 whole graham crackers, broken into 1-inch pieces
5 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar

Procedure for Crust
1. Adjust oven rack to middle position and heat oven to 325 degrees. Process cracker pieces in food processor to fine, even crumbs about 30 seconds. Sprinkle melted butter and sugar over crumbs and pulse to incorporate, about 5 pulses.

2. Sprinkle mixture into 9-inch pie plate. Using bottom of measuring cup, press crumbs into even layer on bottom and sides of the plate. Bake until crust is fragrant and beginning to brown 13-18 minutes; transfer to wire rack.

NomNom: Chocolate Almond Bark

So this chocolate almond bark is kind of a big deal in my life right now. I've been having some strange chocolate cravings lately (the past 2 weeks to be exact) which ultimately makes me want to eat a piece of chocolate every.single.day. Life's been hard.

I needed a quick fix the day I made this. I blame it on Ina Garten. I watched her make her version of a chocolate bark a couple days earlier and I couldn't get the image out of my mind. As I quickly did an internet search on her recipe, I actually didn't have anything that was required from the recipe, other then the chocolate itself. Fail.

She used apricots and cashews in her bark which I didn't have, but as I looked at my panty, my eyes quickly darted to this big ol' bag of almonds and dry cranberries.Win.

The hardest part of this recipe was waiting for the chocolate to harden up. Seriously. It takes at least a couple of hours before you can break apart the goodness and stuff it in your mouth. My mom happened to be visiting me when I made this so I packed some for her to take when she left. She called me on her drive home asking for the recipe so she can make it for some friends she was having over the following day. True story.

Feel free to experiment with different nuts and dried fruits. Variety is the spice of life.

Have a beautiful weekend. Xo.


Ingredients (Makes about 16 pieces)
1/2 cup chopped almond
1 cup of semi-sweet chocolate chips (I used Ghiradelli for the chocolate chips)
1/2 cup of milk chocolate chips
1/2 cup of bittersweet chocolate chips
1/2 cup dry cranberries

Procedure
1. Line 9x13 in. baking pan with parchment paper and set aside.

2. Roughly chop whole almonds and put in skillet. Cook over medium heat until golden brown. Stir constantly so it doesn't burn. Set aside.

3. Melt the chocolates together in a heatproof bowl set over a pan of simmering water.  Remove from heat and pour half of the toasted almonds into the melted chocolate and mix it in.

4. Pour melted chocolate in baking pan and spread the chocolate out in a rectangular shape. Sprinkle the remaining chopped almond and cranberries. Set aside for at least 2 hours or until firm. Break into 2 or 3-inch pieces and serve.

NomNom: Rasberry Cream Cheese Tarts

Happy almost Valentine's day! There are two different types of feelings towards this holiday--you either love it or hate it. I'm the former only because I enjoy celebrating love. Cheesy, I know.

I'll admit this holiday has become overly commercialized but if you acknowledge this holiday for what it's supposed to represent then how could you not like it? It's a good ol' reminder to hug that special person(s) and doggy in your life a little tighter and let them know how much you loooooove them.

As I was on my way back to the states from Costa Rica, I had a 2 hour layover in Georgia. I wandered over to the newsstand and picked up the latest issue of People magazine to catch up on the latest celebrity news because, well, I need to know which celebrity is hooking up with who and which latest couple is divorcing. It's just that simple.

So there's usually a recipe they share in each issue and this time they had this rasberry cream cheese tart recipe that looked so scrumptious and all sorts of heart shaped cute. I didn't wanna buy the issue just for that one recipe alone so I did the next best thing.

I quickly took a pic of the recipe with my iPhone, ninja style.

Yea, that happened. That's life.

There's cream cheese, honey, and rasberries that gets mixed together and joyously baked inside a pie crust. I mean, there is nothing wrong with that sentence.

These sorta remind me of pop tarts. But heart shaped. That makes such a difference.

Make these for your special person and surely you will be rewarded with a hug and a kiss.

Happy Valentine's day. I heart you guys.


Recipe (Adapted from Catherine McCord's Weelicious cookbook) Yields:10
1/2 cup plus 10 fresh or defrosted frozen rasberries
1/4 cup whipped cream cheese
1 tbsp honey or agave
1 pkg (14 oz) refrigerated pie crust
1 tbsp milk or water
1 1/2 cups powdered sugar

Procedure
1. Preheat oven to 400. In a bowl mash together 1/2 cup rasberries, cream cheese, and honey.

2. Unroll pie crusts, and using a large heart-shaped cookie cutter, cut out 20 heart shapes. Top 10 hearts with 2 tsps each of the rasberry mixture, leaving a 1/4 in. border. LIghtly brush the borders with water. Cover with remaining hearts.

3. Using a fork, gently press down on edges to seal. With a toothpick, poke holes in each tart. Place tarts on parchment lined baking sheet. Bake for 20 minutes.

4. Meanwhile place 10 remaining rasberries in a strainer set over a bowl. Press down on rasberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread of cooled tarts.

NomNom: Copycat Williams Sonoma Peppermint Bark

I am so, so excited to share with you today's food post on these perfect holiday treats that taste exactly like Williams Sonoma peppermint bark. If you've been following my blog for awhile now, you may have noticed that I have lots of love for anything peppermint based around the holidays. Last year I made these scrumptious peppermint bars and this year I've made these rich chocolate peppermint sandwiches so far. Have you noticed the theme going on here?

When I came across the page in the December issue of Food Network magazine, which boldly stated Copycat: Williams Sonoma Almost Famous Peppermint Bark, I was floored. I eat these things every year around this time but they are severely addicting as well as pricey. They're so popular that it's not that surprising to know they sell out before Christmas. They have a cult following and I am shamefully a follower but, not anymore because the recipe is now in my hand, thanks to the geniuses at Food Network!!

I love you Food Network. Really, I do.

I was excited to test this recipe out to see if it really would be close to the real thing and let me tell you, the people at Food Network are brilliant. I honestly can't tell the difference between theirs and Williams Sonoma and that's saying something. Now, if you've never had peppermint bark it tastes very similar to Hershey's York Peppermint Patties but with the crunch of the cool, peppermint candies. Gosh, it's so darn good.


This right here is magic happening. Wait patiently for the chocolate to harden up--this is probably the toughest part of the recipe. I probably could've crushed up more of the candy canes but I actually liked mine with that extra crunch. Feel free to break it up to your liking.

The crazy thing about this recipe is that it is so simple and only requires very basic, but quality ingredients. What's not to love?

I'll be leaving for NYC this weekend with the family to visit my sister and will definitely be toting these along with me on the trip. I might have to hide these in the trunk so I don't get tempted to eat them before it gets to my sister. Precautionary measures. I'm just saying.

Wishing you a bright and wonderful holiday surrounded by lots of love and good food. As always, thank you so much for visiting.

Happy Holidays and have a great weekend. Xo.


Ingredients (Adapted from Food Network magazine Dec '12): Yields 2 lbs 
12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces (I used Baker's chocolate)
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces (I used Lindt)
3 candy canes or 12 round hard peppermint candies, crushed

Procedure
1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.

2. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.

3. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.

4. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

NomNom: Chocolate Peppermint Sandwiches

The month of December means that we are now entering peppermint flavor galore. I love anything with the hint of peppermint flavor, which means my all time favorite holiday treat (white chocolate peppermint bark) will be consumed in masses. So thankful that I have a gym in my building for seasonal situations such as this.

I mentioned in my last weekend snapshots that I bought the latest America's Test Kitchen magazine which focuses on Holiday cookies and tell me why page 2 had this glorious picture of these chocolate peppermint sandwiches.

I was intrigued. Interest was peaked. This was gonna get baked.

Earlier this week, I took one of my girlfriends out for a birthday brunch and decided to wake up a little earlier that morning to bake these for her. She has kids so I thought that they would love these little holiday treats as well. I wasn't sure what to expect with this dessert since I've never made them, but after taking a bite, or two, or three, into these sandwiches, I was sold. The sandwich texture is the perfect  hybrid of a brownie and a soft chewy cookie. The filling is sweet on its own but having it in between the chocolate sandwich offsets the sweetness and gives the sandwich a great balance. There's also just the right amount of peppermint hint to these fillings that doesn't overwhelm the chocolate flavor. It's pretty much awesome.

When my friend took a bite into these, she laughed and said something along the lines of "this might be really hard to share with my kids." I'm sure she was kidding.....

I hope you're enjoying the month of December and taking in all the holiday festivities that come along with it. If you're in a holiday baking stump, try making this dessert--I promise it will become a seasonal dessert you'll keep coming back to.

Oh, and you can find the interview Washington Life magazine did on me HERE regarding the Military Lady outfit post. Have a great weekend. Xo.


Ingredients (Adapted from America's Test Kitchen: Christmas Cookies): Yields 18 cookies
1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
3/4 cup packed (5 1/4 ounces) light brown sugar
7 tablespoons unsalted butter, softened
1 tablespoon water
1 large egg, lightly beaten
2 teaspoons whole or low-fat milk
1/8 teaspoon peppermint extract
1/2 cup (2 ounces) confectioners' sugar
Red or green food coloring (optional)

Procedure
1. Adjust over racks to upper-middle and lower-middle poitions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper

2. Whisk flour, baking soda, and salt together in medium bowl. Heat chocolate chips, brown sugar, 5 tablespoons butter, and water in medium sauce pan over medium heat, stirring until smooth. Transfer chocolate mixture to large bowl and whisk in egg until incorporated. Stir in flour mixture until just combined.

3. Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake until puffed and edges are set but centers are slightly soft, 8-10 minutes, switching on rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 45 minutes.

4. Whisk remaining 2 tablespoons butter, milk, and peppermint extract together in medium bowl until combined. Add confectioners' sugar and mix until smooth. If using food coloring, add 3 drops and mix until combined. Spread 1 teaspoon filling over bottoms of half of cookie then top with remaining cookies to form sandwiches before serving.

NomNom: Apple Crisp

Currently every food blogger has some sort of Thanksgiving related post about side dishes/desserts they can make during this wonderful, gluttonous holiday. I actually find it a bit stressful and overwhelming at times, especially because preparing for Thanksgiving is stress-inducing project in itself. And then you see an influx of pictures of side dishes floating around the web...well that just puts the pressure on. I suppose that could be a good thing too. I dunno.

If you're still at a loss for what to make for dessert for Thanksgiving, I give you this sure to impress recipe today. It's SO ridiculously easy and wonderfully glorious to make that I urge you to do so. It is really, really, really dang good. Emphasis on the really.

During the Fall season, apples and pumpkins come to mind but I feel like apples get overshadowed by pumpkin. What's up with that? So today, I want to share with you my new favorite apple related dessert for Fall. I first discovered this recipe about a month ago and ever since then I have made this about 5 times. Dead serious. When I initially made this, the first bite made me go into this little dance that I will not go into details about. It only comes out when a recipe comes out more awesome then expected and my dog is the only one that has witnessed this and I'll just keep it at that.

I love this recipe for many reasons. It's easy (you know I love simple dishes), it involves roasting apples which intensifies their natural sweet juices, oatmeal's involved (makes me feel healthy), and ice-cream elevates it to another level. When I made this at my dinner party I held several weeks ago, my friends absolutely loved it. I packed some leftovers for them and the next morning, I received an email from one of my friends that simply read: "I'm eating the apple crisp STRAIGHT out of the fridge." I mean, it's just those kinda things that warms my heart.

Even if this isn't a possible contender for a Thanksgiving dessert, I think you need to make this dessert in the near future. Like tomorrow.

Have a great weekend. Xo.

Ingredients (Adapted from recipegirl.com)
4 to 5 cups apples (4 to 5 medium), peeled and thinly sliced (I used Golden Delicious)
1 tablespoon freshly squeezed lemon juice
1 cup quick cooking oats
1 cup light brown sugar, firmly packed
1/3 cup Gold Medal® All-Purpose Flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted

Procedure

1. Preheat oven to 375 degrees F. Lightly spray 8x10-inch baking dish with nonstick spray.

2. Spread apples in the bottom of the baking dish. Sprinkle with lemon juice.

3. In a medium bowl, mix together the oats, brown sugar, flour, cinnamon, and salt. Pour in the melted butter and use a fork to combine. Use your fingers to sprinkle the crumb mixture over the apples.

4. Bake, uncovered, for 30 minutes- or until bubbly and hot.

*Great served warm with vanilla ice cream.

*Cover and refrigerate leftovers. Reheat leftovers to serve.

NomNom: Apple Brownies

Happy Friday everyone! I'm so relieved that I have a day off today because I'm a bit stresssssssed. I am hosting a little dinner party for some of my favorite girls tonight and I have much to do. I've been thinking about the menu for a couple of weeks now and finally settled on what to make for dinner (linguine with clams and a baked olive & cheese bread) and dessert. With Fall season upon us, apples and pumpkins are sorta a big deal. As in, too many recipes in your face big deal  My parents recently went to the orchard and brought back bushels of apples and gave a bushel to me too so now I have an influx of apples in my fridge. With that said, I decided to make an apple related dessert for my ladies, naturally. I was debating between apple brownies or an apple crisp and let me tell ya, it was a difficult one. 

I taste tested both of these recipes and kept going back and forth between the two because both were so heavenly. It's like you can taste Fall in your mouth--does that make sense? You're probably thinking I chose apple brownies because I'm posting about it today but actuaaaaaaally I chose the apple crisp. HA! The only deal breaker was that my friend offered to bring some fancy smanchy gourmet ice-cream to add to my warm apple crisp and well, it was a done deal. End of conversation. At the end of the day, the ice-cream won. Story of my life.

These apple brownies are extremely easy to make and so dang good. They're moist in the interior, but have a bit of a firm crust like a brownie, with the taste of apples and walnuts. Oh and let's not forget about the hint of cinnamon. I mean seriously, doesn't that sound like quintessential Fall to you? You can also think of it as getting your daily fruit intake but ahem try not to stare at the butter content in the recipe.

Listen, make this recipe because it will surely not disappoint. When you tell your friends you made apple brownies instead of just brownies, they'll be like, "What? Ohhhh." You know you love those kind of reactions.

Back to cleaning and food prepping for my dinner guests. Have a lovely weekend. Xo.

Ingredients (Adapted from www.beyondkimchee.com) Yields 20-30 bars

1 cup (2 sticks) unsalted butter, melted

1 2/3 cup sugar

2 eggs

1 teaspoon vanilla

3 cups apples (about 2-3 apples), peeled, cored and chopped

1/2 cup chopped walnut

2 cups flour

2 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Procedure
1. Preheat oven to 350ºF ( 170ºC).

2. In large bowl, beat butter, sugar, eggs and vanilla. Stir in apples and nuts.

3. In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Fold into apple mixture.

4. Pour batter into a greased 9 x 13 inch pan. Bake for 45-50 minutes or until toothpick inserted comes out clean with a few crumbs attached. The top will have subtle cracks.

5. Let it cool before you cut into bars.