Chocolate Covered Figs... easy and healthy.

Chocolate Covered Figs... as a snack or perfect for gift giving. I think the title of this recipe is all the information one needs to make these delicious treats.  There's nothing complicated in this recipe... well, as long as the chocolate doesn't burn in the melting process:). 

In any case, I thought to share with you a simple recipe... I feel as I don't have too many quick and simple recipes here on this site:).... and I have a recipe I'll be posting soon that will probably take the prize for the longest recipe ever. But for now, this one is definitely uncomplicated...  quick and simple! It's great as a snack, a breakfast treat, placed next to a fancy dessert.... or simply given out as gifts, all wrapped up nicely.

Last week  while on a weekend drive out of town, my husband and I stopped at a CO-OP. Love the CO-OP... because you can feel like a kid again.... it's where you can pick all sorts of treats from a variety of bins and you don't feel bad about your selection. It's usually healthy:). So both my husband and I picked out our favorite treats... dried figs for my husband... and chocolate for me:).  

When we got home, we snacked on the figs and chocolate... found out that chocolate and figs taste incredibly well together. So the next day, I put the 2 flavors together and made these little treats.  I left them simple... just chocolate and figs, but you can easily add some chopped nuts to the dipped chocolate base, or even dried coconut. I think green pistachios would bring a nice bright pop of color. 

If you're looking to add an edible treat to brighten up a gift basket or cookie plate, you might want to try these simple chocolate covered figs. They are gluten-free... and you can use a good chocolate to make them free of most allergens. Hope you enjoy...  

You will need: you can make a few or as many as you like

dried calimyrna figs

melted chocolate

Optional:

chopped nuts

dried coconut 

Directions:

1. Melt chocolate... either in a double boiler or the microwave in 30 second increments.

2. Dip dried figs in chocolate.... and if you like, in chopped nuts or coconut. 

3. Place dipped figs on a plastic lined plate ... or parchment lined plate and allow chocolate to harden in the fridge (if chocolate isn't tempered). 

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Chia Seed Pudding... Dairy-Free, Gluten-Free

Chia Seed Pudding (No-Cook)... Dairy-Free. When I made the Brazilian-style shrimp stew recently, I ended up having quite a bit of cashew milk leftover. Since I had a big bag of chia seeds in my fridge, I decided on the spur of the moment to turn the nut milk into a quick and healthy dessert... a pudding that could double up as a snack or breakfast item.   

This is a simple, no-cook type of pudding and it happens to be gluten-free and dairy free. A pudding that's great all year round( I can only imagine how nice this could be during the summer months with fresh fruits)... and is adaptable to a wide variety of toppings or add-ins. I used cashew milk, but you can use whatever milk you like... even a combination of milks.

For my version I chose to go with  middle eastern flavors... and really enjoyed it. I know chia seed puddings aren't something new, but I thought to share this recipe, last minute, in case some of you have never tried it. Hope you enjoy...    

You will need:

2 cups cashew milk (can use almond milk, coconut milk or milk of choice)*

1/4 cup honey, to taste (or other sweetener of choice)

pinch of salt

pinch of freshly grated nutmeg

pinch of cinnamon

pinch of cardamon, optional

a few gratings of orange peel (or citrus of choice)

1/3 cup chia seeds, can use a bit more if you want it much thicker

vanilla, I didn't use, but it would be great

*to make nut milk, soak nuts(if desired overnight) add 1 cup nuts to about 3 cups water, blend till smooth and creamy

Toppings and extra sweetener of choice, if needed:

*dried chopped fruit~ dates, raisins, blueberries, cranberries, cherries, apricots, etc

*chopped nuts~ walnuts, pecans, pistachios, almonds, hazelnuts, peanuts, toasted coconut flakes, etc

*maple syrup, honey

Other ideas~ chopped chocolate, cacao powder, fresh fruits

Directions:

1. Combine nut milk with honey ( or sweetener of choice) until  honey is dissolved. 

2. Add cinnamon, nutmeg and orange peel. Stir to combine.

3. Sprinkle chia seeds over milk and whisk  to combine well.

4. Place chia seed milk mixture in fridge for a few hours till thickened... preferably overnight.  

5. Add any toppings of choice... you can layer the pudding with toppings for a pretty presentation.... and add extra sweetener if desired.

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Homemade Chips... Kale, Potato Chips, Sweet Potato Chips and Pear Chips

Homemade Crispy Chips... using the microwave of all things! I never thought I would one day post a recipe using the microwave. I don't cook with a microwave, and will limit its use to a minimum. But when I first heard of making crispy, crunchy potato chips in the microwave, well, I thought no way could it be done. And potato chips of all things... no, it couldn't be done. But, really? Crispy chips? I LOVE chips. Couldn't I at least try it? I mean making potato chips in the microwave had to be healthier than the store bought chips. It had to be... there's no frying involved, and salt can be adjusted... why, the salt could even be eliminated. Took me awhile to decide if I was willing to try it... and I did.

I still don't like to cook my foods in a microwave. I'd rather take the old-fashioned way. But I just figured I could make some chips when I have a craving for crispy potato chips. And I tried the recipe... the potato chips were definitely crispy with 100% potato flavor. And they satisfied my craving. Of course, then I had to try the sweet potato... it works, too. But sweet potato will burn much quicker,  so you really have to watch them. I even tried carrots... didn't care for them much. But then I heard about kale chips... made SO, so much easier in the microwave, and perfectly crispy without any brown spots.   I decided to try those as well using the last of my garden kale... and then I didn't stop. 

Couldn't I try making pear chips with the lone pear I had in the fridge. Gave that a go. But then I finally decided to stop. I really didn't want to get attached to the microwave:). It's definitely not something I would do every day. BUT, when I need some pear crisps, to use as a cupcake decoration, or as a topping in savory dishes (cauliflower-pear soup), then microwaving a few slices would work beautifully. And a few vegetable chips on the table for a dinner gathering would be a superb addition for  guests to munch on before dinner arrives... gluten-free and not loaded with a ton of calories. Everyone loves to snack on these.  

There's a drawback to this recipe... obviously you can't make a large batch at one time. You'll need to make several batches to get a decent amount... But, the potato chips stay crispy and crunchy into the next day/s. I'm posting the recipe only because I liked them... when I first made them, maybe 2-3 years ago ... and again a few times in between. And for those who care not to use the microwave, pretend I never posted this recipe:). Actually, I've had this post in my draft folder for over a year or so, debating if I should even post it. But I thought to post the recipe, in case, just maybe, someone else will try the recipe and like them too.  Hope you enjoy...

Note: I place the potato slices on parchment paper ... the chips release without a problem. And I find I don't need to turn the slices halfway through cooking. Oh, the chips need to be watched closely... especially after about maybe 5 minutes or so( for the potatoes). Sometimes a matter of seconds can burn the whole batch... so it's best not to wander away:).     

Tip: If your potato chips are still somewhat "bendable/soft" after they've been cooked and cooled, chances are they weren't cooked long enough. Just place them back in the microwave for a few more seconds(or so). The exception is the pear chips...  as I like to finish drying them completely on the counter.

You will need: a mandoline slicer makes things super easy... but a sharp knife and patience works just as well. I've done both ways.

• Russet potato(es)
• Sweet potato(es)
• Kale
• Pear 
• oil, optional (I skip for potatoes and pear)
• salt, optional 
• parchment paper

Extra:

~Sometimes I like to add some chopped chives, powdered onion, chile, etc for the veggies.  

Directions:

FOR POTATOES

1. Cut potato(es) in thin slices, about 1/16th of an inch or so... using a sharp knife, or mandoline. Blot dry with a paper towel to remove excess water.

2. Lightly drizzle some oil(optional) over the slices making sure they are all covered with a bit of oil. Sprinkle a bit of salt( again, optional).~Sometimes I like to add some chopped chives or powdered onion. 

3. Place a parchment paper wide enough to cover the whole microwave rotating plate.  

4. Arrange potato slices evenly, on parchment paper.... if a potato slice has a thinner edge on one side, then I tend to find another slice with a thin edge and overlap the 2 thinner edges... this way the slices will cook evenly.

5. Microwave slices for 7-10 minutes, depending on thickness... do check on them as the potato chips can quickly burn towards the end... remove those that have browned, if need be. You are looking for the potato slices to get a golden color... potato chips will continue to crisp up even more as they cool. 

Note: Microwave cooking time isn't exact... really depends on type of potato(some are more watery), and the type of microwave. I've had some potatoes that were cooked at 7 minutes and some at 11 minutes... so it's really best if you keep an eye on them . 

FOR KALE:

1. Wash and dry kale. Cut in 2 inch pieces. 

2. Drizzle with a small amount of oil and rub the oil all over the kale.

3. Season lightly with a bit of salt... you can can add some dried onion powder, cayenne, etc, for extra flavor. 

4. Lay kale in a single layer on parchment lined microwave plate.

5. Microwave for 3 minutes... until kale is crisp. You may need to add another few seconds if need be. Store in airtight container. Stays crisp for days.

FOR PEAR SLICES:

1. Slice pear thinly using a mandoline slicer.  

2.  Blot dry with a paper towel to remove excess water.

3. Place a parchment paper wide enough to cover the whole microwave rotating plate.  

4. Arrange pear slices evenly, on parchment paper.... if a pear slice has a thinner edge on one side, then I tend to find another slice with a thin edge and overlap the 2 thinner edges... this way the slices will cook evenly.

5. Microwave slices for 7-10 minutes, or as needed depending on thickness... do check on them as some of the thin pear chips can burn. 

6. Once most pear chips are dry to the touch, I take them out and allow them to dry and crisp up on the counter overnight or as long as needed. I don't exactly crisp them up totally in the microwave, as I like to keep them as white and free of brown spots as possible, therefore the overnight air drying.  

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Chocolate Covered Pears... with toasted almonds.

Chocolate Covered Pears... with toasted almonds. A great Christmas gift idea.... for a healthier option. With Christmas right around the corner, I thought I'd share a  recipe for a healthier alternative when it comes to gift giving. Well, ok, you can also make this for yourself:). But the gift looks festive and can please most folks. It is gluten-free, grain-free, egg-free... and if you want, you can even make it nut-free by substituting the nuts with maybe some mini white chocolate chips or brittle.... even bits of dried cherries or other dried fruits. Oh, and it's also bake-free... well, if you don't consider toasting the almonds as baking per se, though you could buy toasted almonds and then it would really be bake -free:). It's also a make-ahead sort of gift.... so, it's great all around. Makes a rather nice gift, that looks pretty, and doesn't cost a ton... edible, too.   

While I was planning on posting this idea later on, I decided to introduce it now rather than later. This way, if any of you would care to try it, you'd have ample time to make it before Christmas. And I'm really posting this more of an idea, because you can easily add your own personal touches. I'm thinking you could easily substitute all sorts of nuts. Pistachios(being green) would be nice for the season.... and you could even bring in some white chocolate for contrast. In any case, it's a fun little project. Hope you enjoy...

Tip #1: Depending on how fresh your pears are, the dipped pears can be made quite a few days ahead. Just keep them refrigerated.  

Tip #2: If, and only if, you have too many dipped pears, you can opt to make the Gluten-Free Pear Buckwheat Cake... in mini version. Just slice pears and place on  top of cake batter... and sprinkle any pieces of chocolate that may have crumbled when cutting.  Funny thing is I really didn't have any "leftover" pears... it's just that my husband has been wanting me to re-make the cake for some time now. As much as gluten-free cakes aren't his favorite, this buckwheat cake is one of his absolute favorites:)!  Here's a photo of the mini cakes... another option for gift giving.

 You will need:

• red and/or green pears, organic if possible
• good dark chocolate(I used callebaut), melted
• raw almonds, toasted and chopped
• clear treat bags
• ribbon  
• and a parchment/plastic covered cookie sheet/plate

Directions:

1. Wash and thoroughly dry pears. Set aside. Line a cookie sheet/plate with plastic/parchment... set it aside. 

2. Toast  raw almonds in oven/toaster oven for  a few minutes(5-10) at 350 deg F... keep an eye on them as they can burn easily. Time is approximate... check on them frequently. Allow almonds to cool and chop finely. Set aside.... you can place the chopped nuts in a bowl if you like.

3. Melt chocolate in a double boiler... I like to take chocolate off heat when there are still some bits of chocolate that haven't completely melted... the residual heat will eventually melt all the chocolate. Overheated chocolate will  be clumpy and not as shiny.  

4. Holding pear by stem, dip pear in melted chocolate... rocking it from side to side to form tulip petals all around. Lift up and allow excess chocolate to drip back... make sure you let most of the excess chocolate to drip off, otherwise the nuts will be too heavy with the chocolate and the chocolate and nuts can slide off.

5. Place chocolate dipped pear  gently into chopped nuts... making sure to sprinkle some of the nuts all around to cover almost to the top. I like to leave some chocolate showing. At this point, you can also drizzle some melted chocolate on top of the pear if you like.

6. Place dipped pear on parchment/plastic lined sheet/plate... and repeat with extra pears.

7. Place pears in refrigerator until chocolate hardens. Wrap in clear bags. Tie with ribbon.

8. Store in refrigerator.

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Homemade Fig Newtons or Fig Bars.

Homemade Fig Newtons or Fig Bars. My husband LOVES fig newtons. I have been wanting to make him a homemade version for some time now. While I know you can buy the fig newtons, I don't particularly care for the ingredients listed on the package. It's been quite a while since I've bought fig newtons... but some time ago, I promised my husband I'd bake him a batch. Now, this was actually quite a few months back...ok, maybe a year or so. But I'm glad I finally came through on my promise.....

While the fig newtons I made weren't exactly like the store bought version I remembered, my husband still loved them. I suppose what threw me off was the cookie base. The fig newtons I made were more of a soft, orange-flavored shortbread...So I'm not sure if I should call them fig newtons... maybe they should be called fig bars. But you know, they did look like fig newtons:).

The bars reminded my husband of the layered Romanian apple bars(placinta de mere) his mom would make. It wasn't exactly the same dough... but very close in taste and flavor. Mom would roll out the dough quite thin, layer it with her homemade apple filling, top it with another layer of dough, and bake it. She would allow the placinta de mere to cool, covered the pan with a dish towel, and then let it sit overnight to soften. Boy did everyone love Mom's desserts! Needless to say, those apple squares didn't last very long in their house:). So this dough could probably be used to encase an apple filling just as well. The apple filling would have to be very dry (cooked down quite a bit) so you won't have any juice leaking out....and it would be better if the apples were grated. But I digress... back to the recipe:).

I'm thinking of making the the bars again. Would love to vary the filling a bit, adding some whole grain flour... and maybe even substituting some coconut oil for the butter. Since the fig bars can be made ahead, they would be great for school lunches, picnics, or even as a breakfast bar. And because they sort of have the Christmas flavors of orange and dried fruit, they could be considered a Christmas cookie?...maybe it's stretching it a bit:). Hope you enjoy...

Note: The fig newtons/bars will be crisp on the first day. Cover and allow to sit until the next day...the bars will then soften and be ready to eat. While you can eat them on the first day too(crispy), they will be much, much better on the following day(soft). Just saying:).

Tip: You can probably substitute the fig puree with another dried fruit filling... dates would be good, as you wouldn't need to cook them down... just process to a paste. And if you want, you can use some nuts as well. I am thinking other dried fruit would work just as well... apricots, cherries, blueberries, etc.... I've even contemplated making an apple/nut filling and adding some spices.

You will need: adapted from the boastful baker and originally from "Desserts by the Yard” by Sherry Yard.

Fig Filling:

1 cup chopped dried Black Mission figs

1 1/2 cups water*

1 cup apple juice *

1/4 cup sugar(I used a bit less)

1/8 teaspoon grated orange zest

* I didn't have apple juice, so I substituted orange juice...used 1 3/4 cups water and 3/4 cup orange juice.... to make a total of 2 1/2 cups liquid.

Cookie Base:

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 teaspoon grated orange zest

1 large egg white

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour(you can use some whole wheat/spelt if you like)

Directions:

Make Fig Filling: I made it the night before.

1. Combine the figs, water, apple juice and sugar in a medium sauceapan and bring to a boil. Reduce the heat to low and cook at a bare simmer for 1-2 hours until the figs are so soft that they’re spreadable.... you will have very little liquid left. It took me close to 2 hours.

2. Transfer figs to a food processor or blender, add the orange zest and process until smooth.

3. Remove from the food processor and cool/refrigerate....

Make Cookie Base: I made it the night before.

1. Using an electric mixer, cream together the butter, sugar and orange zest in the bowl for 2-3 minutes on medium speed.... you may need to scrape down the bowl occasionally.

2. Add the egg white and vanilla and mix to combine, scraping the sides of the bowl.

3. Add flour and mix on low speed until the dough comes together.

4. Remove dough and flatten to in a disc. Wrap in plastic wrap and refrigerate for 2 hours or overnight... You want the dough to be firm when working with it. So I refrigerated it overnight, and it worked beautifully. If the dough is not firm ...you will have trouble rolling it, as it will stick and get too soft.

Assemble and Bake: I did this on the following day.

1. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheet/s with parchment paper.

2. Remove dough from the refrigerator, cut into 4 equal parts. While working with one piece of dough, you will want to keep the rest refrigerated and cold.

3. Remove the fig filling from the fridge and divide it into 4 equal parts...it just allows you to have an even amount of filling for all 4 pieces. Set it aside.

4. Take one piece of dough and place it on a parchment paper( you could use a floured surface, but I find the parchment paper allows you to roll the dough without too much sticking and it also helps in turning the logs over and unto the baking sheet).

5. Shape the dough in a rectangle....and roll the dough out to about 12 x 4 inches.(I like to keep the rectangle as even as possible by adjusting the rectangle shape with the back of my knife as I roll).

6. Spoon a line of filling down the center of each strip.

7. Fold 1/2 of the dough over the filling...you may use a wide knife/spatula...or use the parchment paper as an aid to lift the dough over the filling. You need to be gentle as the dough is quite buttery and soft.

8. Place each finished log( seam side down) onto a parchment lined baking sheet. Use your parchment paper that you roll it on to help you transfer it. (If possible, keep it refrigerated, while working on the remaining logs....this way the butter in the dough doesn't melt).

9. Do the same with the rest of the dough and filling.

10. When you finished making all the logs, use a serrated knife to slice each log into about 5 cookies...or however many you want. You can make them larger or smaller... I like to keep all the logs refrigerated for a few minutes while I clean up, preheat my oven and then bake them.

11. Bake the fig newtons for 12-15 minutes, until lightly golden...you may need to rotate the baking sheets from top to bottom and front to back halfway through.

12. Remove from the oven and allow to cool on a rack. Place fig bars in an airtight container and let sit until the next day to soften.

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One Ingredient Banana "Ice Cream"...

One Ingredient Banana "Ice Cream"... I'd better post this recipe before summer is gone:). I've made this particular "ice cream" many times...for myself mostly... on the days I want something healthy and yet still feel like I am eating "ice cream". I'll be honest, this is not my husband's favorite.... he'll have regular ice cream, while I enjoy this banana "ice cream":).

The ice cream, as is, tends to have a slight bitter aftertaste...not much, but it's there. I don't know why it is... I 've made plenty of batches, thinking it might be the bananas...but I think they get a bit bitter in the freezing process(not exactly positive)... but maybe it's also because I don't use overly ripe bananas. I'm thinking that using a bit more ripe bananas could help with the slight bitter aftertaste, but then the "ice cream" will be a bit darker in color as well, and I prefer mine creamy white... or as white as possible:). In any case, I do overlook the slight bitterness and still enjoy the "ice cream" immensely:). If you add chocolate and other ingredients...and then sweeten it up a bit:), the very slight bitter taste can actually disappear.

But what I do like about the banana ice cream, is that is incredibly creamy... and it actually feels like you're eating ice cream. Seriously. On the plus side, there's not that many calories involved...and it's actually quite good for you:). The ice cream is best served immediately... after it has been processed. I noticed that if you freeze it for later, the ice cream will harden, get a bit icy, and not be as creamy.

I'm well aware that this recipe may not be something new...and that many of you have come across it quite some time ago... as it is quite popular. I've mentioned it before, but in case you've never come across this recipe... I thought to share it. Especially great as an after school snack.... healthier alternative for the kids without the sugar high:). Hope you enjoy...

Tip: I think the secret to getting a creamy end product is to keep scraping the bananas off the sides and bottom of the food processor as you process it...stopping and scraping until it becomes creamy. It does take a few minutes.

I only use a food processor to make the "ice cream"... never tried a blender.

Feel free to add other ingredients to the base...shaved chocolate, cherries, crushed cookies, nuts, honey, nutella, peanut butter, almond butter, etc....or drizzle any syrup of choice. It will no longer be a one ingredient ice cream... but still good:)

The banana "ice cream" melts rather quickly...so serve immediately.

You will need: initially inspired by the kitchn

4 bananas

Directions:

1. Peel and cut bananas in 1 inch slices.

2. Place the banana slices on a parchment lined/plastic wrap plate in a single layer.

3. Freeze banana slices for 2-3 hours or until firmly frozen(this all depends on your freezer). Don't freeze overnight.

4. Place the frozen banana slices in a food processor and process until bananas form a smooth paste and looks like soft serve ice scream. This can take a few minutes. Stop and scrape the bananas every so often.

5. Serve immediately.

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Easy Strawberry Preserves...or Strawberry Ice cream Topping

Strawberry Preserves...or Strawberry Ice Cream Topping. A couple of weeks ago or so, Mihaela from De Prin Lume Adunate posted a recipe for strawberry preserves that looked absolutely stunning! I lingered a bit and admired her photos... I loved the simplicity of the recipe and appreciated the fact that it made a smaller quantity. At the time, I didn't have enough strawberries in my garden to make the preserves. I do love eating the strawberries fresh, and I had already used some of them to make gelato.

Yet when I posted the strawberry gelato, Mihaela mentioned that if I had some more strawberries in my garden, I should try making some preserves. That morning as I went to water my garden, I spotted a bit of red in my strawberry patch. Upon further inspection, I noticed a few ripened strawberries peeking through the green leaves. It was a pleasant surprise, as I thought I'd harvested them all:). Instantly I thought.... I could make a small jar of preserves.

I just love how the strawberry flavor intensifies a thousandfold when you simply add some sugar....and in this case, the preserves were so flavorful! Nothing like the store-bought version. Ok, I may be a bit biased as I used strawberries from my own garden:)....but I loved the preserves. And what I like even better, is that you can make a small batch and not have to deal with a large quantity....though you can certainly double, triple the quantity if you like. Because it's such a simple and delicious recipe, I thought to share it. LOVED it... and I don't regret using some of my fresh strawberries to make the preserves:)! The preserves doubled up as an ice cream topping as well....simply AMAZING with vanilla ice cream! Hope you enjoy...

Tip: You can use this method with other various fruits...I made a bigger batch of peach preserves and added 1/2 cup water along with the fresh peaches allowed them to cook down and soften. I then added sugar, let it cook for 30-40 minutes or so until it thickened... and at the end added a bit of lime juice to balance the sweetness. I used 5 fresh peaches, a scant cup of sugar and juice of half a lime.

If interested in making a smaller quantity of raspberry sauce(especially good on ice cream, or over pancakes, crepes, etc.), check out my quick version which I posted some time ago. Might be worth checking out especially since the raspberry season is almost here...RASPBERRY SAUCE

You will need: adapted from De Prin Lume Adunate.

Yields a small jar....so you probably don't need to worry about it sitting in the fridge for too long:)... extremely good with bread and butter. Even better used as an ice cream topping over some vanilla ice cream.

450 grams fresh whole strawberries, cleaned and hulled

2/3-3/4 cup sugar*

* I used a scant 3/4 cup, and found it plenty sweet

Directions:

1. In a medium pot, add strawberries and heat on low heat for about 10 minutes....or until the strawberries have released most of their liquid and their color has leached out of them. Stir occasionally... gently, as you want to keep the strawberries intact as much as possible.

2. When most of the liquid has accumulated, add the sugar and continue cooking on low for about 20-25 minutes...stir occasionally, more so towards the end when it thickens.

The timing is approximate... test the thickness of the preserves, by placing a drop or two on a plate to cool after the 15 minute mark... this step isn't necessarily important, but it does give you a main idea of how thick or thin you may want your preserves to be. Cook further if it is too thin. The syrup will intensify in color as it thickens. You can also see a trail at the bottom of the pot when you drag your rubber spatula through the preserves.

3. Place in a sterilized jar and allow to cool completely. Refrigerate.

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Sopa de Ajo Blanco...Spanish Chilled White Garlic Soup

Sopa de Ajo Blanco...Spanish Chilled Garlic and Almond Soup. With the summer months here, I look forward to trying out some new cold soups that's refreshing and light. We've had a pretty cool summer so far...and haven't really had hot weather. But we did manage to have maybe a couple of days so far that have hit the high 80's, even the low 90's. That's when I took the opportunity to make this soup.

This is the type of soup that can be served as a starter to a meal....or even used as a meal in itself. Most of us know of the popular Gazpacho soup made with garden-fresh vegetables... but its cousin, the Ajo Blanco, is sort of...well, let's just say it's not so popular. I am not sure why...

Ok, to be truthfully honest, when I first came upon this recipe, I was sort of hesitant. The soup itself wasn't what made me stop a bit, but rather the grapes. I didn't know how that combination would play out...but I was willing give it a try. I really had the option to forego the grapes....but in the end, I am glad I added them. The grapes added a nice tinge of tartness as well as texture against the smoothness of the soup. I was pleasantly surprised... the grapes complemented the soup quite nicely. Somehow, the Spanish knew what they were doing:)...

When making this soup, everything gets mixed in a blender or food processor. You can taste and adjust as you go. If you want, you can add more almonds, more bread crumbs... and add garlic to taste. A different sort of soup that uses simple ingredients...and perfect for the summer months.

The Sopa de Ajo Blanco is refreshing, and if you like garlic, you'll probably enjoy this easy-to-prepare soup. A soup that deserves some attention anyway:)... even if I haven't captured the best photos of it. Hope you enjoy...

Note: I made my soup a bit thinner... and what looks like a glass of milk, isn't:).

You can increase the amount of bread crumbs/ground almonds and make it thick enough where the grape halves don't sink to the bottom, but rather float on top of the soup....or simply don't add as much water.

Tip:If you don't care for the grapes, opt for a sprinkling of paprika. And if you like, you can use some almond milk instead of the water.

You will need: adapted from Masterclass New Zealand

2 cloves garlic, chopped and peeled

1/2-2/3 cup blanched almonds, finely ground*

1/3-1/2 cup fresh white breadcrumbs**

3-4 TBS extra-virgin olive oil

2-3 TBS sherry vinegar(or white wine vinegar), or to taste

1 1/2 -2 cups iced water

salt to taste

1/2 cup seedless white grapes, halved

paprika, optional

extra olive oil, optional

garlic croutons, optional

*I used almond slivers for the blanched almonds. I put a range for both almonds and bread crumbs... in case you want to adjust the thickness of the soup.

** Sourdough or ciabatta breads are excellent to use, but a French bread works just as well. You can likewise just soak a slice or two of bread in some water/milk , squeeze dry, and add to the blender.

Directions:

1. Put the garlic, almonds, breadcrumbs(or soaked bread), and olive oil into a food processor. Puree to a smooth paste. Add the vinegar( the smallest amount) and water( start with 1 1/2 cups first) and process until frothy. Adjust consistency, if needed with extra breadcrumbs, ground almonds, and/or water. Taste and season with salt and extra vinegar, if needed.

2. Serve each portion of soup in a small glass with some grape halves. Sprinkle a bit of paprika and/or drizzle a bit of extra olive oil, if desired. You can also add a few garlic croutons, if you like. Serve cool, but not too cold.

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Fresh Strawberry Gelato...Egg-free

Strawberry Gelato...Egg-free. Because of all the rain we've been having this year, my strawberry patch has done quite well. And even though my strawberries ripened later than normal, I was thrilled to finally harvest a couple of bowlfuls this past week. I was really surprised to get so much, as the previous years weren't so bountiful. Granted the strawberries have multiplied and have practically taken over my garden:). I always seem to struggle with the thought of cooking any garden-fresh fruit or vegetable if I don't have to.

We love to eat the strawberries and savor the taste without adding or taking away from their natural goodness. But I really wanted to make something special with a few of them...I figured I had some to spare. I thought about making a fresh berry tart, or a cheesecake, or a sweet bread...but I finally decided to make a gelato. I had come across a rather intriguing recipe that used no eggs and I really wanted to try it. The recipe used cornstarch to thicken the gelato base, and I was really curious how that would play out in the final recipe. Would it make it creamy?...

I really wanted the gelato to be creamy and definitely not icy. I've made plenty of ice creams that do not use an egg custard base...and most of them come out icy. This was different...creamy and oh-so delicious! LOVED it!

The only issue I have with this recipe, is that it doesn't make enough:)...had to make another batch (using cherries instead and some shaved chocolate). I am thinking this recipe can be made with other types of fruits...definitely worth trying, as I loved how creamy and easy this was to make. Hope you enjoy...

Note: While this recipe uses cornstarch as a thickener, I am thinking it can probably be replaced with another form of thickener..maybe tapioca starch, or arrowroot. Not sure though...as I haven't yet tried either of them. I did read that arrowroot when mixed with dairy products, can cause it to get slimy. Now, I don't know how that would turn out when frozen... But if you do try it, I would love to know how that works in this recipe... or if you've used a different thickener.

You will need: adapted from Bon Appetit via Epicurious

3/4 cup sugar

1 TBS cornstarch

1 cup whole milk

3/4 cup heavy whipping cream

2 1/4 cups sliced strawberries

2 TBS pomegranate juice, optional

1-2 TBS Chambord*

* you can use a bit of vanilla instead

Directions:

1. Wash, hull, and slice strawberries. Puree sliced strawberries in a food processor. Strain (I didn't bother, as I like the seeds...and honestly did not wan't to lose any part of my strawberries:))... and set aside.

2. To a medium sauce pan, add sugar and cornstarch. Stir to combine.

3. Add milk and cream. Whisk to combine.

4. Whisk gelato mixture over medium heat until it thickens and starts to bubble....about 5 minutes.

5. Cool gelato base over an ice bath and add pureed strawberries...and Chambord, pomegranate juice or vanilla, if using.

6. Chill 3 hours or overnight( I left mine for 24 hours in the fridge).

7. Process in ice cream maker....you can always add some shaved/chopped chocolate towards the end of the churning process.

8. Freeze for at least 3 hours before serving.

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Gluten-Free Almond and Buckwheat Cake... with Sliced Pears

Gluten-Free Buckwheat Cake... with Sliced Pears. Years ago, all-purpose flour and bread flour were probably the only flours I used in my baking... every once in a while whole wheat flour would find its way on the pantry shelf. But ever since I moved to Montana, I've used the big grinding machines available at the supermarket to grind Montana Whole Wheat kernels into flour. It has taken me some time to slowly add a variety of other flours as well...some I blend myself, others I buy. I've added quite a collection of different flours in my freezer and try to implement some of the flours in recipes that use just white flour. I've known about buckwheat flour for quite some time now... just never really used it myself.

Buckwheat is not related to wheat, so it is often used in gluten-free baking. Most often you will see recipes for buckwheat pancakes... as they are quite popular. But when I saw buckwheat flour being used in cakes.... well, I had to give it a try. And since I've had wonderful results when using Baking Obsession's recipes, I chose to use Vera's recipe as an inspiration...and tweaked it a bit.

This cake has plenty of cream cheese and butter, so it makes for a real tasty cake....you wouldn't know that you're actually eating a gluten-free cake. At all. Aside from the fact that the color might give it away... The cake isn't a dense cake, but rather a light and fluffy sort of cake. It's a real lovely dessert that can be served plain...or embellished with some sweetened whipped cream, creme anglaise, or some vanilla ice cream. I think it would be a beautiful cake...for an afternoon tea. Really, really liked this cake. Hope you enjoy...

Tips: Feel free to substitute the almond meal with all purpose flour or whole wheat/spelt flour.

~Try substituting the maple syrup with a bit less honey or use regular sugar or other sweetener of choice.

~Add almond extract instead of the vanilla( or right along with the vanilla)... or add some orange/lemon peel, etc.

~Exchange the pears with thin apple slices or cherry halves or other fresh fruit/berries of choice....or simply omit the fruit.

~Top with chopped nuts/chocolate pieces...

Note: In case you would like to read up on buckwheat...here is an interesting read.

You will need: inspired by Baking Obsession

1 cup buckwheat flour

1 cup almond meal*

1½ tsp baking powder

½ tsp baking soda

pinch of salt

1/3 cup milk, room temp.

2 1/2 tsps pure vanilla extract

7 oz cream cheese, room temp.

½ cup packed brown sugar

4 TBS unsalted butter, room temp.

½ cup real maple syrup

2 large eggs, room temp.

1-2 pears, sliced

* I ended up grinding slivered almonds very finely and using it as the almond meal

Directions:

1. Preheat the oven to 350F. Line a 9-inch square/round cake pan with parchment paper and lightly oil/butter the parchment as well as the sides.

2. Whisk together the buckwheat, almond meal, baking powder, soda, and salt. Set aside.

3. Combine the milk and vanilla extract. Set it aside.

4. Beat the cream cheese and brown sugar with an electric mixer until smooth, creamy, and lump-free. Beat in the butter and mix until the mixture is light and fluffy, about 3-5 minutes. Beat in the maple syrup and mix for another 2 minutes.

5. On medium speed, add the eggs, one at a time. Beat well after each addition.

6. Reduce speed to low and add the dry ingredients and milk mixture in 3 additions... starting and ending with the dry ingredients.

7. Beat only enough to incorporate the ingredients...scraping the bowl after each addition.

8. Transfer the batter into the prepared pan. Add sliced pears on top of cake batter..slightly pressing down into the batter. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes.

9. Cool cake in pan...for 10 minutes. Remove and cool completely on the rack.

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Chocolate-Covered Banana Bites...Frozen Or Not.

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Chocolate-Covered Banana Bites.... Today, I had 3 bananas that needed to be used up. They had been sitting on the counter for a few days and were a bit ripe... with brown spots all over them. I knew I needed to use them or else place them in the freezer for another use. I could wait another day and bake some banana bread/bars/muffins,etc. But you know, I was tired. I really wasn't up to baking or cleaning dishes...so I decided to proceed with a simpler version, making some delicious and quick banana bites. I had come across this really neat recipe on (never home)maker's blog and really wanted to try it. I had one problem, though. I wouldn't be able to use peanut butter in the chocolate covering due to my husband's intolerance to peanut butter. But I did have some raw almonds...why not make my own almond butter and substitute that? It would probably work... maybe not as well. You definitely need to have a powerful blender to make your own nut butter, otherwise just use the natural store-bought kind. It would be ideal if your nut butter is quite smooth as you will get a smoother chocolate finish that way. Mine wasn't quite as smooth as I wanted it to be...it probably needed a couple more minutes in the blender. Somehow I managed... with bits of almond showing through the chocolate:). If you don't care for the addition of a nut butter in the chocolate covering, you can easily try this version from Epicurious... it is much simpler:).

These morsels were incredibly delicious...they were quick, easy and elegant-looking. I loved the addition of the nut butter. My chocolate and nut butter measurements are just approximations. Feel free to adjust to your preference. You can use less nut butter if you like... I loved how easily you can decorate the banana bites~ the coconut was my favorite. Please feel free to make the original with the peanut butter/chocolate covering. I am sure they will taste even better:). This is a great alternative to a chocolate truffle and for using up some of your bananas:)... The banana bites can easily be frozen and eaten later as a snack. Loved these banana bites. Hope you enjoy...

You will need: adapted from Here

2-4 bananas, sliced~ preferably not so ripe as mine:)

1/2-3/4 cup chocolate pieces(chips, chunks, etc)

1/4-1/3 cup smooth nut butter( peanut butter, almond butter, cashew butter, etc.)

optional decoration ~candied ginger/orange/lemon peel, unsweetened coconut, chopped nuts, cocoa nibs, crushed cookies, etc.

Directions:

1. Cut banana into 1 inch slices. Set aside.

2. Make nut butter. Blend nuts(raw or roasted) in a powerful blender on high till smooth. Add a pinch of salt if nuts are unsalted. You can add a bit of oil(not too much) as it is blending, if need be. OR simply use store-bought.

3. Combine chocolate pieces and nut butter and melt in a double boiler or microwave. Stir until smooth.

4. Dip banana slice in melted chocolate mixture. Completely coat with chocolate mixture...you may need to use a spoon to cover the entire banana. Using a fork, lift the chocolate covered banana, tapping on edge of container to remove excess chocolate. Drag the fork tines on the edge of the container and scrape off any further chocolate that pools on the bottom of the fork.

5. Place chocolate covered banana on parchment paper. I like to use a knife to lift the chocolate covered banana off the fork and then slide it on the parchment paper. This gives a smoother finish. Proceed to do the same with the rest of the bananas.

TIP: You can easily dip the chocolate covered bananas and then roll them completely in chopped/sliced nuts, shredded coconut, etc. without having to worry too much about getting a smooth chocolate finish.

6. Sprinkle the top of the chocolate covered bananas with your favorite toppings.

7. Place in fridge( if you want a soft banana center) or freezer( if you want a frozen center) to harden the chocolate.

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Blueberry Crumb Muffins

Blueberry Crumb Muffins... I really like blueberry muffins. I will usually reach for a blueberry muffin over any other muffin. So when I came across this recipe on Allrecipes, I knew I wanted to make it. The recipe had really high reviews. Reviewers were raving about the muffins as being the BEST! I have also seen the recipe on numerous blogs and in a recent cookbook....with all sorts of variations.

I had just bought some fresh blueberries. I was meaning to eat them fresh... as a snack. But I really wanted to try the recipe, and so I used some of the blueberries to make these muffins:). We really, really liked the muffins...especially with the crumb topping. I think it's the crumb topping that gives the muffins a bakery-like taste... and what makes the muffin. This recipe comes together rather quickly. You can easily whip it up for a wonderful breakfast treat. If you would like, you can easily exchange the blueberries with different fruits... try some chopped apple, strawberries, raspberries, etc. I think you can also add some nuts as well. You can even try adding some ground oatmeal to the crumb topping. In any case, this is a great basic recipe for a ton of variations.

When I mix my muffins, I like to incorporate the dry and the wet ingredients halfway... but not mixing it completely. I then add the blueberries and continue to fold until the batter just comes together. By doing this, I don't overmix the batter. It is also important not to overbake the muffins as they can dry out. I like to freeze my muffins(after eating one warm:))...just because the flavors get even more pronounced and I can always make them ahead.... it also keeps them quite moist. I am posting this recipe just in case you would like to try it. I'll be making these again....for sure. It is a great find and I am hoping you will agree:). Hope you enjoy...

You will need: makes 12 muffins~ adapted from Allrecipes

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsps baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 tsp almond extract( or vanilla)

1 cup fresh blueberries

lemon peel(optional)

Crumb Topping: This will make enough for almost a double batch. You will have some leftover if doing only 12 muffins...just freeze it for another time~ or you can just halve the ingredients.

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 400 deg. Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup liquid measuring cup; add the egg and enough milk to make 1 cup. Mix until blended and add to flour mixture. Mix until halfway combined. Fold in blueberries and mix until the batter just comes together.

Try not to overmix.

Fill muffin cups and sprinkle with crumb topping mixture. If you only make 12 muffins you will probably have some leftover. I did.

To Make Crumb Topping:

Mix together sugar, flour, butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done. Mine only took about 20 minutes.... do try not to overbake as the muffins will dry out. Do check them at the 18 minute mark and go from there.

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Raspberry Friand/Madeline/Tea Cake

Raspberry Friand/Madeline/Tea Cake... My new favorite tea cake...this recipe will definitely be made again, and again, and again. I like it that much. Plus, I think from now on I will be making my madelines using this recipe. I like them. I like them a lot....

It is kind of interesting how this recipe came about. For some time now, I've been looking at friand/financier recipes, just because they look so pretty... not to mention, that I am always on the lookout for any tea dessert:). As of late, I've also been wanting to substitute some of the white flour with almond flour in most of my baked goods. That is, if I can get away with it:)...I just like the flavor and find it's much healthier. Anyway, since friands are known to have almond flour as a major ingredient, I really wanted to make them. I did have a problem, though.

I do not like wasting ingredients and most friand recipes use just egg whites. This particular recipe required 5 egg whites...what to do with all the egg yolks? I had just made some ice cream and I wasn't about to make any pastry cream. So I figured I would add 3 egg whites and a whole egg. That would do it. I would only have 3 egg yolks... it was fine. I was up for making my absolute FAVORITE breakfast.... Eggs Benedict. I didn't waste... and I came up with a winning recipe! I was sooo excited. I am sharing my version of the classic friand.... just in case you might be interested in trying it out. You will of course still need to deal with the 3 egg yolks:). Would this dessert still be considered a friand?... if it contains an egg yolk? Maybe I'll call them tea cakes instead:)...

This recipe makes enough for 12 friands(or tea cakes) and a little leftover. I decided to make some madelines with the leftover batter. I got about 8 madelines. I used a heart shaped muffin/cake tin. You can use also use a square tin or the classic friand boat shape tins...or even mini muffin tins. Maybe you can even make them in a round/square cake pan and cut them in small pieces(haven't tried that though...you will need to adjust baking time).
These are definitely cute for a tea party...feel free to add blueberries/blackberries or drizzle with chocolate or a fine dusting of powdered sugar. You can even leave them plain. We really liked these cakes. Hope you enjoy....

Tip: You can grind your own almond meal in a blender/food processor/coffee grinder...I like to use slivered almonds 1 scant cup of slivered almonds= 1 cup almond meal(according to my measurement)  You can also grind some unsweetened dried shredded coconut to a fine grind and substitute some of it for the almond. This is totally optional.
I substituted 3 TBS of almond meal for 3 TBS unsweetened coconut meal.

You will need:

1/2 cup(4 oz) butter, unsalted
1 cup almond meal
1 2/3 cups confectioner’s sugar
3/4 cup flour
1/2 tsp baking powder
3 egg whites
1 whole egg
1/2 tsp almond or vanilla extract
raspberries, fresh

Additional:optional
powdered sugar,
melted chocolate

Directions:

• Preheat oven to 350°F.

1.Grind slivered almonds to a fine meal, being careful not to turn it into butter....otherwise, use store-bought. Set aside.
2. Melt butter over low heat and cook until melted and a light golden color. Set aside.
3. In a bowl, add the almond meal, coconut meal(if using), confectioner’s sugar, flour, and baking powder. Whisk well to combine.
4. Lightly beat the egg whites with and whole egg until just combined(with a fork).
5. Add the egg mixture to the dry mix. Stir until combined.
6. Pour in the butter and stir it until completely combined.
7. Stir in the almond/vanilla extract .

7. Grease muffin tins(round,square,oblong, heart...etc. or tins of any type like a madeline pan). 
8. Spoon about 2 tablespoons of batter into each tin and add a few berries on top slightly embedding them in the batter. Don't press them in too much as the batter will rise and cover them.
9. Bake 15-20 minutes or until the tops are golden and spring back when you touch them.

Makes a dozen heart-shaped friands and about 8 madelines.

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