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I give you Apricot Honey Ice Cream.
This was a really yummy treat. Thanks to Tommi of Brown Interior for picking this wonderful recipe for this week’s Tuesdays with Dorie. It can be found on page 437 of Baking: From My Home to Yours by Dorie Greenspan.
I used apricots instead of peaches, because the peaches I bought turned out to be rotten. It is always nice when you go to start making something and realize that your main ingredient literally belongs in the trash. I could actually cut through the peach pits!
I read the playing around that Dorie provides and she said that you could also use nectarines or apricots. I like both of these more than peaches. Excellent!
You know what? I don’t really like blondies. I am not sure why.
Does that make me strange?
I don’t dislike them, but I could take or leave a blondie any day. Though I do find their chocolaty cousin the brownie quite irresistible.
I made these blondies a few weekends ago on a whim. Nick had been asking for some, and I was bored.
I made Dorie Greenspan’s Chewy Chunky Blondies, which is on page 109 of Baking: From My Home to Yours by Dorie Greenspan.
They were good. Very chewy and buttery, with lots of chunky add-ins. Definitely perfect with a cold glass of milk.
Here is how I know that I don’t really care for a blondie. I had these sitting around the house for a few days before they went into Nick’s office for the vultures to finish them off, and I did not pick at them or guiltily eat one every time I walked by tupperware. I only ate about 1 1/2 blondies total. I’ll repeat that they were in the house for DAYS. This is unheard of. I have no will power when it comes to buttery desserts.
However, this is nothing against this recipe. Nick really liked it and they got great reviews from his co-workers. I would say if you like blondies and/or chewy cookie bars, you should absolutely try these.
This week’s Craving Ellie in My Belly is Double Chocolate Pudding Pie and was chosen by Tessa of Handle the Heat. I was excited when Tessa picked this because I have not yet made a dessert for Craving Ellie in My Belly.
You can find Ellie Krieger’s recipe here or on page 280 of The Food You Crave: Luscious Recipes for a Healthy Life.
I did not have time to make a whole pie, but I was able to fit in the pudding yesterday morning before work. I halved the recipe because I just did not need a whole pie’s worth of pudding. I split the pudding mixture between 4 ramekins so they would be fairly small servings.
I did not make any changes to the recipe, which includes low fat milk, cocoa powder, and 2 oz of bittersweet chocolate. Cornstarch thickens the chocolate mixture and gelatin helps it set.
This was super easy to make and it was really delicious. I took a couple of graham crackers and crushed them and sprinkled them on top. This had a lovely rich chocolate flavor and was creamy considering the low fat milk and small bit of actual chocolate. It was somewhat reminiscent of Jello chocolate pudding, but definitely better, and without whatever additives and preservatives are in the Jello snacks.
I mark this as a win in the Ellie Krieger column. It is a great lower fat dessert option and the pudding alone is a great little treat to make for yourself that you can feel good about eating. I hope everyone else liked this. I think as long as you were not expecting anything uber rich and decadent, this pudding will do the trick.
Check out the Craving Ellie in My Belly blogroll to see what the other ladies thought of this.
I was not introduced to real barbecue until a few short years ago. I think the first true pork bbq sandwich I ever had was on my first trip the the Outer Banks in North Carolina. Truth be told, I was not that impressed. I think it was the ridonculously vinegary sauce. I love a sweet and tangy BBQ sauce, but whatever I had was not enough sweet and too much tang.
Anyway, last year, Nick decided that it would be a good idea to build a smoker. Needless to say, we had many months of great summer BBQ’s with a variety of smoked foods, including multiple pork butts. So this is what really ignited and cemented my love of smoked food and true barbecue.
Unfortunately, pork butt is not a lean cut of meat. In fact, part of the reason why the pulled pork is so good is because slow cooking it upwards of 10 hours allows all the fat to melt into the meat, making it extra tender and flavorful. So when I saw Ellie Krieger make some delicious looking pulled BBQ chicken sandwiches I knew I had give them a try. Could I satiate my cravings for good barbecue in a healthy way. Barbecue purists would say no, but I say yes.
Ellie uses a store bought rotisserie chicken and a quick homemade barbecue sauce. I added some homemade coleslaw to them and served them on some homemade rolls. This was unbelievably good. They can’t compete with a real pulled pork sandwich, but they are a great easy weeknight healthy alternative. I will be making these again and again.
Puff pastry and bacon are cut from the same cloth. The cloth of whatever you are making if you add some bacon or puff pastry, it will automatically be ten times more delicious. That is a fact, not an opinion.
In short, this tart was flaky buttery goodness. Apples, butter, brown sugar, puff pastry (I added some cinnamon at the end, mainly for color). Nick and I split one of the little tarts, and the rest were removed from the premises post haste. I have been doing a good job lately of working out and not being a pig in general, so I didn’t want to derail my work by keeping these evil temptresses in the house. Oh, but they were good!
Nick has made puff pastry a few times, like real deal puff pastry that takes hours and multiple turns. However, we were fresh out so I did buy the all butter Dufour puff pastry. This cost me $10.49, which is why my tarts are square and not round. Sorry Dorie, I am not wasting perfectly good puff pastry just so I can have a circular tart. We did not like the Dufour as much as Nick’s homemade puff pastry. The flavor was better on the homemade which we attributed to the salt content and the Straus butter he used. That said, I would certainly not throw this Dufour puff pastry out of bed and I can’t wait to use it up on more tasty treats.
The bottom line is that this is really easy and delicious and the filling can be adapted to pretty much any fruit that you like.
This is one of those posts that I have been putting off writing, because I just don’t know what I want to say about this ice cream. It was pretty good, I mean hell, it was ice cream after all. It is long gone from the freezer so I can’t retaste it for inspiration.
What I recall about the ice cream was that it was just okay, nothing spectacular. I like my ice cream to be more creamy and this was more, icy. I got the recipe from The Silver Spoon by Phaidon Press. This is a great book, it is like an encyclopedia of Italian food. It is on loan to us from my one and only sister Emily. She got it a few years ago as a graduation present. The book is literally thousands of pages, so I am slowly leafing through it for ideas and inspirations.
I also think that part of my problem with the ice cream was that Nick wanted to add dark chocolate chunks to it. And while I would normally not scoff at adding dark chocolate chunks to anything, I was just not feeling it in this coffee ice cream. I really love coffee ice cream, and I like it to be all smooth and coffee like. I don’t need any chocolate trying to interrupt me and the coffee. In fact, now that I think about it, I don’t really like chocolate chunks in my ice cream period. There is something about the hard frozen chocolate pieces that doesn’t appeal to me. Does that make me weird?
So, I am not going to give a recipe because (a) I didn’t love this, and (b) it would be copyright infringement or some other sort of publishing violation since I would be copying it straight out of the book with zero changes.
Instead, I will ask you all to leave in the comment area what your favorite ice cream/frozen yogurt recipes are. I could use some suggestions in that department. We rarely make ice cream and I think our ice cream machine is feeling unloved.
By the way - that is Dorie Greenspan’s homemade hot fudge on the ice cream. (Now, that is my idea of how to add chocolate to ice cream) However, I was displeased with how it totally seized up and froze as soon as it hit the ice cream. Any tips?