I was going to stay away from frozen desserts. I didn’t want to make ice creams or ice box or basically anything that involved being stored in the freezer…and yet here I am about to give you an ice cream fake out. It must be my boyfriend’s influence. I believe I’ve mentioned before his love of ice cream. It’s a staple that must be kept in our freezer at all times. Just like some family members I could name. You know who you are.
Anyways, the reason I called it a fake out earlier is because you can totally convince yourself that it’s healthy! It’s practically the best way to get your vitamins and healthy fats since it’s made from avocado and bananas. I’ve seen avocados being used for desserts before. I thought that was crazy and that I’d never do anything as radical as that. Then I bought an avocado cookbook and made brownies. From then on I began planning how to use avocados in every kind of recipe.
This ice cream is so easy to put together and only requires a blender. The hardest part is waiting for it to freeze…which I almost didn’t do since it tastes like whipped cream before being frozen. I’ve used almond milk before, but you really need to use either whole milk or something with cream. The almond milk works, but it comes out somewhat icy. Using cream gives it a thicker consistency. You really feel like you’re eating real ice cream with its smooth and creamy texture. Just add your favorite topping, or dig right in and eat it plain! I liked adding blueberries to mine.Add a comment
Remember when I said I bought all those peaches and didn’t know what to do with them? Well, I found a way to use them that I’m sure you’ll enjoy. It’s a cake! I also had a bit of buttermilk lying around, so what better way to use both than to put them together. This cake is very easy to make and comes together super quick. The longest part is waiting for it to bake.
I actually made this recipe a couple of times, and ran out of buttermilk at one point. There’s a pretty easy way to make your own at home. The cake turns out the same whether you use bought buttermilk or make your own at home (which is the cheaper option and one that I’ll probably decide to do from now on). To make it at home all you have to do is get a measuring cup. Pour in 1 tablespoon of lemon juice (or white vinegar) and then pour in the milk until it reaches one cup. Wait at least 5 minutes, and then you’re ready to bake. This recipe calls for half a cup, so it’s obvious that the only thing to do is make two!
Once again, this cake won’t hit you in the face with sweetness. It goes great with coffee, and I wouldn’t say no to a slice for breakfast.
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I wanted to start this blog off on the right foot, so of course it was going to have to be a dessert. It’s just the best meal of the day. Since I’ve named this site Upside Down Pear, it is only appropriate to make an upside down pear cake as my very first recipe. Using that as my logic, I of course set out to find an upside down pear cake as I have never made an upside down anything before. I found this one on Cooking for Keeps that called for browned butter and I almost didn’t even read the recipe as I was like...that sounds hard...what’s browned butter??
Luckily, I modified it to make it easier for my brain to digest and it still turned out awesome! I can honestly say I am very proud at the finished product. I brought it over to my parents and they were impressed, which always helps one’s ego.
I decided to switch the all-purpose flour for wheat flour. One because it was all I had in the house at the time, and two, because it made me think of this as a healthier dessert and less guilty about eating it. Using whole wheat flour gave the cake some density, so one slice and you’ll be good for the night. I must say, that I would make the caramelized pears alone and add them as toppings to just about anything. Or eat them plain! I had some left-over and did just that.
This is not a very sweet cake, and I must admit that I have begun to prefer my desserts to be less sugary and sweet. I have been purposely cutting back on how much sugar I eat as I do believe that sugar is addicting and overall not very good for one’s health. Even though I say that, I am never going to give it up, but I will try to limit how much I consume. It’s all about moderation, which is how I would like to live my life and I think you’ll find that reflected in the recipes to come.Add a comment