It’s been one of those weeks where you just want to come home and put your pj’s on as soon as you step through the door. The rain has been off and on, and the humidity outside is crazy high. There are days when you plan on running since you have a 5k coming up and then you open the door and breathe in water…so you turn around and hide back inside your air conditioned apartment. Or at least that’s what I did.
So now I hope you can see that it’s been a bit of a lazy week and I just wanted something that was easy and made me feel good about myself. So of course I made a smoothie full of fruit! I picked up some frozen pineapple and mangoes at Costco and now my freezer is full. Do you want to know how easy this smoothie is? It’s the easiest of easy smoothie. Everything is measured in a one cup measuring cup. Even the orange juice!
I didn’t feel the need to add any type of sweetener, but if you taste it and it’s a little on the tart side, you can always had a bit of honey or other sweetener. On the plus side, you’ll get a huge boost of vitamin C and it feels a bit tropical and summery. Summer and smoothies are almost as classic as peanut butter and jelly.
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I bought some almond meal a looong time ago for some recipe I had seen on Pinterest and then never got around to making. Fast forward to now when I wanted to make a triple berry crisp that was gluten free. I don’t usually care if something contains gluten or not as I don’t have any allergies, but I do have quite a few friends who do need to watch for it. While things have gotten better for people who are sensitive to gluten, there’s still lots of room for gluten free recipes.
Normally I use flour for the crisp, but I was able to substitute the flour with the almond meal to make a gluten free version. Trust me on this, you won’t even miss the flour. This crisp is amazing and tastes just like the gluten version.
I used cherries, blueberries, and raspberries for the filling and then mixed them with some sugar and cinnamon. There is sugar in both the crust and the filling. I really think you need the sugar in the filling since the berries themselves do run on the tart side. And then I topped everything with vanilla ice cream because why not!
This would actually be a great dish to bring to any Fourth of July potlucks. It’s the perfect red, white, and blue dish. Especially if there’s some ice cream nearby.
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This is truly an indulgent dish! It’s full of cheese and noodles and comforting after a long week. While this is not a healthy dish by any means, it can be gluten free if you substitute the noodles for a gluten free version. We used cornstarch to thicken it instead of flour, and it worked perfectly.
We added some pepper jack cheese for a bit of spice. It added just enough that while you’re eating all you noticed was flavor, and then afterwards there was a bit of heat. If you really don’t like heat of any kind, you can substitute it for regular jack. There are enough spices that you really shouldn’t lose too much flavor.
I only make mac and cheese about once a year, so I’m not worrying about how many calories or anything else this has. I’ve also been running or doing yoga just about every day, which helps to balance out dinners like this. This made a lot of leftovers, and we’ve been heating it up for lunches. Tastes just as good the next day, if not better! Sometimes, nothing beats a classic comfort dish.
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I bought a bag of cherries to make a different type of dessert and had some leftover. It’s summer, which means that it’s fruity drink time (though really any time is fruity drink time). Usually we have strawberry flavored daiquiris, but I thought if you could make it with strawberries, why not with cherries? It’s almost cherry season and it’s a big deal up north. They have a cherry festival every year around the Fourth of July. We don’t normally go since there are just too many people. I decided to make this in it’s place.
Bren is the king of daiquiri making, so I let him do all the work. I did pit the cherries and that’s a pretty messy job. The secret ingredient is vanilla ice cream. This took me by surprise as I have always just had the pleasure of drinking them and ignoring the making prices. The ice cream gives it a smooth creamy texture and adds a bit of sweetness to the tart cherries. There’s also ice for filler and to keep it from tasting too much like a milkshake. With half ice cream and half ice, the flavor of the cherries really shines through.
We added spiced rum, coconut rum, and peach schnapps. This combination gives it more of that tropical vibe; typical of a daiquiri. This drink is best served outside on the porch, sitting by a pool, or after a day of gardening (which I don’t do but if I did I image this to be super refreshing afterwards). Basically, this drink is perfect any time and I hope you enjoy it as much as I did!
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If you need something for a chocolate fix, this is the cookie you need! It is rich in chocolate without being overly sweet. Plus it has a peanut butter filling! These are like rich moist chocolate cake in cookie form. I used the same peanut butter that’s in these ginger snap peanut butter cups.
I love it when I get a bit of the creamy sweet peanut butter mixed with the rich chocolate cookie. It’s simply perfection. The hardest part is waiting for the batter to chill. The good (or bad depending on how you look at it) is that this only makes about a dozen cookies. If you’re making this for a party, you can easily double the recipe.
For the filling, you’ll want to make sure you don’t over fill the cookies. If there’s too much filling, it makes it a bit tricky to seal. To stuff them, you’ll want to roll a small bit of dough into a ball and then flatten it out. Take a small scoop of the peanut butter mixture, about a half a teaspoon, and place it in the center of the flattened out dough. Roll out another ball of dough, flatten it, and then pinch the ends of each side together. If you need to, once all the sides are closed, you can roll the sealed cookie into a ball like shape. These cookies will not rise or spread too much so whatever shape they are when you place them on the cookie sheet is what they’ll be after they’re cooked.
This might be the last chocolatey item that comes out of the kitchen for a while. It’s time for a break, but first…a little slice of heaven.Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.