Strawberry Banana Sorbet

20170705_222549.jpg

Sometimes in the summer heat you just want a cold sweet treat.

And I love ice cream, I enjoy making it, but sometimes it is more work than I’m wanting to do.

I really am a pretty simple girl. And sometimes ice cream is too sweet for me. In my everyday life, I don’t eat baked goods. Weird, I know, since I’m a baker. But typically the only time I eat baked goods is when I have to sample the ones I make, to make sure they’re up to par. And sometimes I don’t do that, I have a gorgeous, super-honest husband be my taste-tester because he will let me know what’s up.

So one day, I make to make a little treat for the two of us. I see some strawberries left in the fridge, that someone from the market had given us. And I know what I want. When I go to the store I grab a view bananas.

All I did was blend them. But to a surprising delight, that was all I needed to do. Fruit is sweet to me and I didn’t even sweeten this. It was perfect. It had a next texture. It wasn’t rich. It was light and refreshing.

Plus it was so easy. Something I can respect.

The great thing too, is that you can try it with other fruit. But if you have the perfect strawberry and ripe bananas, you are really set!

Strawberry & Banana Sorbet

  • 1 pint of fresh strawberries
  • 2 bananas
  • 1 tsp lemon juice

Let’s Make it Happen: Continue reading “Strawberry Banana Sorbet”

Pavlovas: Mango + Coconut & Caramel Banana

IMAG4099

Lesson yesterday: don’t make assumptions or let anticipation hold you back.

My lesson of course comes from food, it’s part of my self-expression.

I’ve told myself for a long time I don’t like meringue. And although I was excited to make these pavlovas today, it was not because I wanted to eat one but because I thought they were beautiful.

My anticipation was that I wasn’t going to like them. How often do we do this? Judge something/someone/an experience before we try it? I can think of countless instances in my life where I’ve done this, where I have held off on something because of my anticaption of how something was going to taste or feel or how a conversation may go. It is very often self inflicted and limiting.

Because these were delicious and my anticipating thoughts would have denied me of trying and enjoying this. Just as anticipating thoughts can hold us back from our dreams and potential. Or we deny ourselves friendships and connections because we are quick to judge or have a pre-conceived notion of how someone might be.

Sometimes we just have to stop anticipating and step fully into and embrace what is happening.

What made these so good?

I think the texture, I can’t even fully describe it, plus the flavor of the maple sugar, it all was just amazing.

IMAG4118Have fun. Play around. Try out different flavor profiles. Like:

Lemon Curd + Fresh Blueberries

Chocolate Ganache + Raspberries

Cherries + Toasted Almond Slivers

Caramel Apple

Lavender Blackberry

Get Creative!

Paleo Pavlovas

Pavlovas

  • 5 oz. egg whites (about 4 eggs)
  • 1 cup maple sugar
  • 1 tbsp tapioca flour
  • 1 tsp apple cider vinegar

Whipped Cream: 

  • 1 can coconut milk (refrigerated overnight)
  • 1/3 cup honey
  • 1 tsp vanilla

Topping: 

  • Mango Curd (click the link for recipe) +
  • Toasted Coconut Flakes (bake @ 350 for 5 to 10 minutes)
  • Honey Fried Bananas (cook in a skillet, drizzle with honey, brown) +
  • Paleo Caramel

IMAG4114Let’s Make it happen: 

Separate eggs while cold, then allow them to hang out until they reach room temperature.

Preheat oven to 300.

Beat the egg whites on high. Once peaks start to form, slowly add in the maple sugar, a little at a time. Keep beating until it is glossy and the meringue doesn’t feel gritty to the touch. Add the vanilla and tapioca flour. Mix briefly, just until incorporated.

Lay a piece of parchment down on a baking sheet. I used an angled spatula to make four different meringues. I smoothed each into a circle. Then put another layer on top and smooth it out, as well as building it up on the sides to make a well in the center (so the topping could fit in). I repeated this with all four.

Place in the oven and bake at 225 for an hour and a half. Turn the oven off. Leave the pavlovas in the oven to cool down.

While they were baking I made the whip. Simply remove the solids from the coconut milk and beat with vanilla and honey.

Make the mango curd. Toast some coconut.

Fry up the bananas. Make caramel.

Now you are ready to assemble!

Dollop whip cream into the center of each. On two of them, smear mango curd and sprinkle on some toasted coconut. On the remaining two, drizzle caramel, layer on bananas, drizzle a little more caramel.

Just like that you’re ready! Eat and enjoy! Have fun

IMAG4109

Continue reading “Pavlovas: Mango + Coconut & Caramel Banana”

Banana Split Dairy-Free Ice Cream

IMAG2214.jpgI have always loved ice cream. I think it is hereditary. My father is a lover of ice cream. My nephew Gavin it seems has also picked up the habit. It’s a little odd because I love baking and all that, but I like the refreshing, creamy qualities of ice cream. I don’t eat it that often, thought. Granted meeting my husband has led me to eating it more than I had in years (another thing we have in common I guess is our love of ice cream). Posting my favorite recipes last week and going through my catalog, I remembered all the ice cream I have experimented with in the past. I haven’t posted or made ice cream in a LONG time!

Determined to break this spell, I instantly knew I wanted to make a banana split ice cream. Maybe because I was making a banana split cake for the frat boys that week. Regardless, I felt it had everything you could want. Bananas my husband loves, but they would also add a sweetness to the base without having to add a lot of added honey to it. Plus it has my favorite thing: cherries. And chocolate. And a strawberry fruit swirl. It basically has it all.

I do not have an ice cream maker, so this took a couple of steps and several freezing intervals. I like to keep it simple and just use my food processor and then freeze in a glass bowl. I learned running it back through the processor after an initial freeze, made it creamier. Here is where I added the swirls of strawberries and chocolate.

My final verdict is that this is a winner among dairy-free ice creams. Not overwhelming sweet, but it has depth and lots of flavor.

Banana Split Ice Cream

  • 2 cans full-fat coconut milk
  • ¼ cup honey
  • ½ cup diced and drained pineapple
  • 3 bananas
  • ½ cup chopped cherries
  • ½ cup melted Enjoy Life Chocolate
  • Strawberry Swirl: ½ cup strawberries, 2 tsp tapioca starch, 1/8 cup coconut sugar, 1 tsp lemon juice

Continue reading “Banana Split Dairy-Free Ice Cream”

AB & Honey Banana Bagels

Image may contain: food

At my first market in Urbana, I made some bagels. I was super geeked and excited about them. And I really wanted to try some. But I sold them all, which is a good thing. Plus my friend Kelly sent me a picture the next day of her amazing breakfast with bagels. And encouraging me that she would take bagels form me anytime. This past weekend I made two more varieties and had some leftovers, not really my ideal outcome, but good because I finally got to try some!

And I had my mind set on trying two things: a breakfast sandwich with eggs and bacon (which was freaking delicious) AND a toasted bagel with almond butter, bananas and a drizzle of honey. A light snow coating on Sunday afternoon and a great service on, made the afternoon perfect for the banana bagel treat.

It was so easy to toast them up, spread on the almond butter so it got kind of melty, layer bananas and drizzle a touch of honey.

These Bagels are easy to make too, although next time I would just make them bigger (mostly to save my fingers in the toaster).

16425841_610961242447837_3375708541990595389_nBagels Continue reading “AB & Honey Banana Bagels”

Banana Brownies

img_20161020_184851My husband loves some bananas. I made him a banana cream pie last year at this time, before we were even dating. Naturally, when a recipe pops up on my Pinterest with bananas, I pause, and usually pin.

A month ago I saw a recipe for banana brownies. Clearly a no-brainer, they were also undeniably pretty, which further had me yearning to tweak the recipe. Finally, a month later I have made them! This living between two cities, and five days in a frat house has been challenging for me to experiment in the kitchen. I have equipment and baking materials scattered between the two cities. And the fact that it is not like baking at home. That is my happy place. An idea will pop into my head or work or Pinterest will inspire me or a walk will fill my head with deliciousness, and I will just go in the kitchen and make it. Not as easy lately, plus planning a reception and writing thank you cards. Life has had my attention and my business has not been on the forefront of my thoughts.

But wedding things our done. We have guidance and direction. We are going to be moving into a new apartment in November. Our dogs will be here. I can bake whenever I want. I can shower without Zach standing guard. Our stuff won’t be in boxes and will be in one place. And I will be able to focus here, on my baby, my P3. It is my creative outlet and I miss it. I miss writing. I miss creating. Not to mention being able to make a little space feel like ours. To fill it with good vibes and positivity and love. I look forward to the privacy and freedom again of having something of our own.

Since I finished thank-you cards on Sunday, I promised myself this week, no matter what I would post something. That I will make new recipes. And that I will share them here. So I hope you enjoy, and keep checking this week for more recipes and thoughts to come! These were fudgey perfection! I made the mistake of baking them in little bite-size portions too, which made them a little too easy to pop.

Banana Brownies

  • 2 Bananas
  • 1 pasture-raised, local egg
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • ½ cup coconut sugar
  • ¼ tsp salt
  • 1 tsp vanilla or banana extract
  • 4 oz. white chocolate (check out the Civilized Cavemans recipe for this)
  • ¼ cup ghee

Continue reading “Banana Brownies”