To Make / Vegan Peach Panna Cotta

 
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     Hi there! Peaches are abundant at every market right now, and nothing says middle-of-summer like a ripe peach. To bring in peach season right, I figured a healthy-ish peach panna cotta would be the perfect summery Italian treat! Panna cotta is a cream based, gelatinized dessert that can have any flavor you want (thought typical flavors are vanilla or coffee). To make it a little more acceptable for eating by the bowl-full, I switched out the cream with coconut milk - which also allows me to forgo the gelatin as that always creeps me out when I have to use it for some reason. When refrigerated, coconut milk forms a thick and smooth texture, much like a gelatin! With the addition of a few sprigs of mint from our garden, this dessert is as refreshing as it gets (which is ideal considering the relentless heat)! Get the full recipe below!

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Ingredients:

- one ripe peach

- one large sprig of mint

- one can of full-fat coconut milk

- 1/4 cup of honey

- 1 tsp. of vanilla

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Directions:

1. Slice and dice your peach, and tear up your mint!

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2. Purée the peaches and mint together in a blender, along with a little water. 

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3. Combine peach mixture with can of coconut milk, honey, and vanilla in a stand mixer. Mix until fully combined and then pour into two small ramekins or into one large bowl, then refrigerate for 20 minutes.

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4. Serve with more peaches + mint. Enjoy!

    Thanks for reading, and have a fun Wednesday!

To Bake / Ooey Gooey Chocolate Chip Pie

 

     Good morning! I have the best chocolatey pie for your thanksgiving table today! It's not anywhere near healthy, but people tend to forget about those kinds of things on holidays (myself included!). This pie (recipe adapted from Half Baked Harvest) is basically a giant chocolate chip cookie in a pie crust, so you really can't go wrong. Get the recipe below!

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Ingredients:

- 1 pie crust (I used store bought, but by all means, make your own!)

- 2 eggs

- 1/2 cup of ap flour

- 1/4 cup of brown sugar

- 1/4 cup of sugar

- 2 tsp. of vanilla

- 1 + 1/2 sticks of butter, softened

- 2 cups of chocolate chips

- 2/3 cup of sweetened condensed milk

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Directions:

1. Preheat oven to 325 and grease your pie plate. To make filling, mix together your eggs until frothy, then add the flour, brown sugar, sugar, and vanilla. Add the butter, and continue mixing until combined. Stir in the chocolate chips.

2. To assemble, press your pie crust into your pie plate. Then, pour about half of your condensed milk over the crust. 

3. Pour in half your batter, then top with the rest of the condensed milk. Add the rest of the filling on top.

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4. Bake for 55-60 minutes, then let cool for 20 minutes. 

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5. Serve warm and enjoy!

     Thanks for reading, and have a fun Tuesday! 

To Make Almond Butter Cups

 

     Hi there! I love a healthy and mostly clean dessert that I can prep and have at the ready for a week or so, just so that I have a good option available when I'm craving a candy bar or other less-than healthy desserts. If you ask my parents, they will tell you that my favorite candy has always been Reese's Peanut Butter Cups, and that is still true to this day. It's something about the salty-sweet combo of the peanut butter and the chocolate that gets me, and I know I'm not alone. This is why I settled on the much healthier Almond Butter Cups to have around, and while the almond butter has a different taste than peanut butter, it's still good, just different. These are made without any refined sugar, and are just as tasty as the original candy. Also, Bailey devours these any chance she gets, and I don't have to worry about all of that extra sugar because she definitely doesn't need it, so they get the toddler stamp of approval. Get the recipe below!

Ingredients: yields 6 treats

- 3/4 cup of coconut oil

- 1/2 cup of unsweetened cocoa powder

- 1/2 cup of honey

- 2 tsp. of vanilla

- 1/3 cup of almond butter

Directions:

Step 1 - Combine all ingredients, except the almond butter, in a medium size pot and whisk together over medium-high heat until a smooth, glossy chocolate sauce is formed.

Step 2 - Line a muffin pan with cupcake liners, and pour a small amount of the chocolate into each liner, just enough to form the bottom layer of each cup. Freeze for 15 minutes.

Step 3 - Spoon a small amount of almond butter into each cup on top of your bottom layer of chocolate. Freeze again for 15 minutes. Then pour the last of your chocolate on top of each cup and freeze for at least an hour.

Step 4 - Store in the freezer. To serve, set the cups in the fridge for 20 minutes before serving. Enjoy!

Recipe adapted from The Gracious Pantry.

To Make Dessert

 

       Happy Sunday! I've got a delicious recipe for you to make for the week ahead today! They are delicious raspberry/dark cocoa/cashew bars, and they are vegan + raw. I'm not vegan, and I don't eat exclusively raw/clean, but every now and then, I like to make big dishes to keep in the freezer and fridge, so that I have at least one clean thing to eat all week. You store these in the freezer, and just thaw when you're ready to eat one. Let's get to the recipe! There three layers, so I will list the ingredients for each layer, and how to make it, separately. Check it out below!

Ingredients: Base Layer

- 1/2 cup of dates, soaked

- 1 cup of cashews

- 1/3 cup of cocoa

- 3 tbs. of coconut oil, melted

Directions:

- Combine cocoa and cashews in a food processor, then process in dates and coconut oil. Press this into the bottom of any size of pan and place in the freezer to chill while you make the next layer.

Ingredients: Middle Layer

- 2/3 cup of cashews

- 2 cups of raspberries

- 1/3 cup of maple syrup

- 1 tbs. of chia seeds

Directions:

- Combine all in a food processor, and spread on top of chilled base layer. Keep in freezer for one hour to set.

Ingredients: Top Layer

- 1/2 cup of cocoa

- 1/2 cup of coconut oil

- 1/4 maple syrup

Directions:

- Melt coconut oil in a pot on low heat, then whisk in cocoa and maple syrup. Pour on top of middle layer and keep in the freezer for 2-3 hours to chill. 

- Once frozen, slice and enjoy or store in the freezer. Let defrost for 15 minutes when ready to serve. Enjoy!

To Make Blondies

 

     Hey there! I've got a delicious, easy, mid-week dessert for you today. I like to make blondies during the week because they are very simple to whip up, and don't require a ton of ingredients. Blondies are essentially a cross between a chocolate chip cookie and a brownie. The flavor of cookies combine with the chewy texture of brownies, and voila! You've got a very tasty situation on your hands. It's kind of the best of both worlds, perfect for when you want something a little chocolatey but also rich.

      I ended up making these after a failed brownie attempt that involved a lack of eggs and and excess of oil. Substitution is always tricky, and that's all I'll say on that subject. These were a god send though, and were gone within the next couple of days. See why and check out the recipe below!

Ingredients: yields four ramekins of blondies

- 1/2 cup of butter, melted

- 1 cup of flour

- 1 cup of packed brown sugar

- 1 egg

- 1 tsp. of vanilla

- 1/2 tsp. of baking powder

- a pinch of salt

- 1/2 cup of chocolate chips

Directions:

Step one - Preheat oven to 350, and spray or butter your ramekins.

Step two - Mix together your butter, sugar, egg, and vanilla extract. Then, add your flour, baking powder, and salt. Last, add in your chocolate chips.

Step four - Scoop batter into ramekins, filling them just past halfway.

Step five - Bake for 20-25 minutes and enjoy!