Try This: Tart Cherry & Cherry Tomato Freezer Pops

I’m always looking for crazy things to try in the kitchen. If there’s a dish that’s traditionally sweet, I try to add a little something savory and vice versa like I did here and here. Anyway, it was brutally hot here yesterday. Humid and muggy. Yuck. I was dying for a freezer pop, ya know, something icy but not too sweet. I had a ton of cherry tomatoes and some tart cherries from last week’s farm share, so I decided to do a little experimentation. I came across this super interesting recipe for freezer pops over at Dolly and Oatmeal, and decided to throw my hat in the ring. I just loved the idea of making a Summer, sweet treat using cherry tomatoes. Pure genius.

While that recipe calls for raspberries, I decided to use the tart cherries that I had on hand. I figured raspberries aren’t all that sweet either, so I could get away with substituting them with cherries. I’m pretty pleased with the outcome, though admittedly, I don’t think this recipe is for everyone. I had to play around a little bit with the ratio of cherries to tomatoes to suit my taste, but it really is an interesting combination that’s totally refreshing on a hot Summer day. You must try this!

Tart Cherry & Cherry Tomato Yogurt Freezer Pops

ingredients

  • 1 1/2- 2 cups tart cherries
  • 1/2 cup cherry tomatoes
  • 1 cup coconut milk or almond milk yogurt
  • 2 tbsp coconut nectar (find it here), plus a little more for dipping
  • 1/2 cup toasted, sliced almonds

Directions

  • in a blender, mix cherries, cherry tomatoes, yogurt, and coconut nectar until smooth
  • pour the mixture into popsicle molds, insert popsicle stick, and freeze until firm (about 5 hours)
  • in a small bowl, pour a little coconut nectar
  • in another small bowl, place the sliced almonds
  • dip the top of the freezer pop into the coconut nectar and then into the almonds
  • serve immediately, or place them on a baking sheet and back into the freezer until you’re ready to serve
  • Enjoy!

This recipe makes about 7 pops,give or take. I will neither confirm nor deny that I ate several spoonfuls of the mixture straight from the blender. That said, these freezer pops are not super sweet, so if you want to add a little extra sweetness, go for it. There is a slight tomato flavor to them which I really find refreshing, but again, I know that’s not for everyone. Just give the mixture a taste while it’s still in your blender and tweak it to suit your taste.

Homemade Granola With Extra Clusters

I have a love/hate relationship with granola. I love the taste. Real talk, I can eat granola on top of yogurt or fruit for breakfast, lunch, and dinner. If I’m being completely honest, I really have done just that. But I absolutely do not love the price of store bought granola. It’s super expensive considering the price of the individual ingredients and how much granola those ingredients yield coupled with how easy it is to make. Most of all I ‘m not in love with the fact that as you make your way through a box or a bag of granola, all of the delicious granola clusters disappear and you’re left with half a bag of granola crumbs. Because I eat so much granola, I had to find a homemade recipe that didn’t skimp on the flavor, or the clusters. If you love granola clusters as much as I do, you must try this!

Homemade Granola

Makes 3 to 4 cups

Ingredients

  • 2 1/2 cups (1/2 pound) old-fashioned rolled oats
  • 1/2 cup (2 ounces) whole, raw almonds
  • 1/2 cup (2 ounces) whole, raw cashews
  • 1/3 cup (2 ounces) light brown (or unrefined) sugar
  • zest of 1 small orange
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3 ounces (6 tablespoons / 3/4 stick) unsalted butter
  • 1/4 cup (2 ounces) maple syrup
  • 1 teaspoon kosher salt

Directions

  • Position a rack in the center of the oven and preheat to 325º F. Line a rimmed baking sheet with parchment paper. Have a second rimmed baking sheet and piece of parchment ready.
  • Combine the oats, nuts, sugar, orange, cinnamon, and nutmeg together in a large bowl. In a small saucepan, melt together the butter, maple syrup and salt, stirring to dissolve the salt. Pour over the oat mixture, tossing to combine thoroughly.
  • Dump the mixture onto the lined baking sheet, and spread it into a thin sheet no thicker than an almond. Ideally, the edges will be slightly thicker than the center as they will bake faster. Lay the second piece of parchment over the granola, and place the second sheet pan on top, right-side up, making a little granola sandwich.
  • Slide the whole thing into the oven and bake for 20 minutes. Rotate and continue baking another 10 to 20 minutes, peeking under the parchment to make sure the edges aren’t burning, until the granola is a rich golden brown. It will still be soft, but will crisp up as it cools.
  • Let the granola cool completely in the sheet pan sandwich, then break up and store in an airtight container for up to a month (or possibly more). Enjoy over fruit and yogurt for breakfast, alone for a crunchy snack, or over ice cream for a decadent dessert.

I use this double baking sheet trick for a variety of granola flavor combinations like maple brown butter, rum-kissed coconut, or cardamom honey! The clusters do not disappoint!

Source: Food52

Banana+Coconut+Cardamom Ice Cream (Vegan + Gluten Free)

I’m not sure if I could have told you what cardamom was good for if you had asked me a couple of weeks ago. It’s one of those spices that I have on the spice rack, but I never use. I spent a weekend at my bestie’s house and she spiked our morning coffee with a little bit of cardamom. I wasn’t really down with it, but I drank it anyway because coffee. To be fair, I’m not really that into flavored coffee, so it wasn’t the cardamom that threw me off. Maybe coffee and cardamom isn’t for me, but I could totally see myself combining it with something else. I started to think about recipes that might benefit from that distinct herbal, citrusy flavor. With Summer right around the corner, I decided to make some ice cream.

Dude. This may have been the best decision I’ve made in a while. Even though it was absolutely freezing in the city this weekend, this ice cream was so good that I turned the heat on, curled up with a chunky throw on the couch, watched some Netflix, and totally gorged myself on what was supposed to be enough ice cream for two servings. Don’t judge me, just try this!

Banana+Coconut+Cardamom Ice Cream

recipe from Chitra Agrawal’s Vibrant India

serves 2

Ingredients

  • 2 ripe bananas
  • 2 tablespoons dried unsweetened shredded coconut, plus more for garnish
  • 1/4 teaspoon ground cardamom powder
  • 1 tablespoon bittersweet or semisweet chocolate chips (optional)
  • granulated brown sugar, for garnish
  • sliced almonds, for garnish

Directions

  • peel the bananas and cut them into 1/2-inch disks.  place in a glass bowl or freezer bag.  freeze the bananas for at least 2 hours or up to overnight.
  • using a food processor, pulse the frozen banana pieces.  they will first get crumbly, then gooey, then look like oatmeal pieces, and then start to bunch on one side of the bowl.  scrape down the sides and keep pulsing through these stages.  eventually, the banana will become smooth and creamy resembling soft-serve ice cream.  pulse the processor until the mixture aerates and becomes somewhat fluffy, then mix in the coconut, cardamom powder, and chocolate chips.
  • you can the ice cream immediately; it will be like soft-serve ice cream, or transfer it to an airtight container and freeze until solid, like traditional ice cream.
  • serve with a healthy sprinkling of jaggery, sliced almonds, and more grated coconut on top.

Source: Dolly and Oatmeal via Chitra Agrawal’s cookbook, Vibrant India.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Try This—The Definitive List of Delicious Yogurt Topping Combos

I make it a point to eat yogurt everyday. Yogurt has so many health benefits! Everything from weight management, to digestive health, to healthy skin, nails, and hair, yogurt does it all. I’ve had my fair share of health concerns and yogurt has seriously regulated my system. I love yogurt, but in keeping with my quest to decrease the amount of sugar I consume, I’ve been paying special attention to the amount of added sugar in popular yogurt brands. Surprisingly enough, some yogurt brands have more added sugar than ice cream! Double U, Tee, Eff!

As for me, I’ve settled on Siggi’s yogurt which is totally amazing and has just 8 grams of added sugar as opposed to some of the brands that have over 30 grams per serving. Everytime I go to the store, I stock up on Siggi’s. In fact, if after reading this post, you go to the store and there’s no Siggi’s left on the shelf, I apologize in advance because it was probably me that bought them all… Also, If you happen to see Siggi vacationing on the French Riviera, or some beautiful tropical island, you can tell her that I said you’re welcome. I’m pretty sure I’m financing that trip.

As absolutely wonderful as yogurt is, I admit it can get a bit boring when you eat it Every. Single. Day. That is unless you have an arsenal of add-in ideas to take your yogurt from drab to fab! This is seriously the list to end all lists of yogurt toppings. I have tried every single one of these bad boys and let me tell you, these toppings take yogurt to a whole new level. Guilt-free, fine-yogurt-dining, y’all! You must try these!
Try This---The Definitive List of Delicious Yogurt Topping Combos

Toss together pitted and quartered peaches with a pinch of cardamom and drizzle of maple syrup. Roast in 350°F oven until tender. Eat warm or at room temperature over yogurt with chopped pecans.

Try This---The Definitive List of Delicious Yogurt Topping Combos

***Roast extra peaches and keep refrigerated in a sealed container so you can use them throughout the week.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Coarsely grate carrots and toss with honey and cinnamon. Spoon over yogurt and sprinkle with chopped walnuts.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Stir lemon juice and a dash of almond extract into yogurt. Sprinkle with poppy seeds.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Pit and coarsely chop cherries. Add to a saucepan with a few tablespoons of full-bodied red wine and a pinch of sugar. Simmer until the liquid is thickened, then cool and serve over yogurt.

Try This---The Definitive List of Delicious Yogurt Topping Combos

***Cook extra cherry-wine sauce and keep refrigerated in an airtight container so you can use it throughout the week.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Whisk together honey, orange juice, and orange zest. Drizzle over yogurt, and sprinkle with chopped crystallized ginger and chopped pistachios.

Try This---The Definitive List of Delicious Yogurt Topping Combos

***Make extra honey-orange sauce and keep in the fridge in an airtight container so you can use over the next few days.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Swirl honey into yogurt. Top with coarsely chopped almonds and apricots. Drizzle with additional honey.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Wrap whole sweet potatoes in aluminum foil and roast in a 375°F oven until tender. Peel and mash with a drizzle of maple syrup. Dollop on top of yogurt and sprinkle with hazelnuts.

Try This---The Definitive List of Delicious Yogurt Topping Combos

***Roast extra sweet potatoes to make extra potato-maple mash and then keep in the refrigerator in an airtight container to use throughout the week.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Whisk together lime juice, zest, and agave. Slice fresh sweet corn kernels off the cob. Toss with lime mixture and sprinkle over yogurt.

Try This---The Definitive List of Delicious Yogurt Topping Combos

***Make extra topping and keep in the refrigerator in an airtight container to use throughout the week.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Toast large flaked coconut in a 350°F oven until lightly browned and fragrant. Cool slightly. Stir cocoa powder into yogurt and top with the toasted coconut and chocolate shavings.

Try This---The Definitive List of Delicious Yogurt Topping Combos

In a bowl smash together half of the blueberries with fresh lemon juice and a sprinkle of granulated sugar. Swirl gently into yogurt. Top with whole blueberries and lemon zest.

Try This---The Definitive List of Delicious Yogurt Topping Combos

***Make extra blueberry sauce and store in the fridge in an airtight container so you can use throughout the week.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Stir vanilla extract into yogurt. Top with diced fresh strawberries. Sprinkle brown sugar and coarsely chopped pecans over top and serve.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Mash banana and cinnamon together with a fork until smooth. Swirl gently into yogurt and top with finely chopped peanuts (or pecans).

Try This---The Definitive List of Delicious Yogurt Topping Combos

***Make extra banana-cinnamon mash and store in the fridge in an airtight container so you can use for the next few days.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Stir lime zest and lime juice into cajeta. Swirl the lime-cajeta into yogurt and top with diced kiwi and sliced fresh mint. [Cajeta is a goat milk caramel sauce, but if you can’t find it, feel free to use regular caramel sauce]

Try This---The Definitive List of Delicious Yogurt Topping Combos

Whisk together balsamic vinegar and maple syrup in a bowl. Add the berries and set aside to macerate for 30 minutes. Spoon over yogurt.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Halve fresh or dried figs. Drizzle the cut sides with honey and place, cut sides down, in a hot skillet. Caramelize for 2 minutes. Top yogurt with figs, drizzle with olive oil and sprinkle with sea salt.

Try This---The Definitive List of Delicious Yogurt Topping Combos

Swirl pumpkin butter into yogurt and top with shards of graham crackers and pumpkin seeds.

There’s something on this list for everyone for sure. These combos aren’t just for yogurt either! Get creative and amp up your oatmeal, waffles, or toast!

If you’re more of an ice cream lover and you’re trying to stay away from all of that sugar, you absolutely must check out this 30 Days of Nice Cream series for a totally healthy and satisfying alternative to traditional ice cream!

Source: buzzfeed

Try This---Honey Cupcakes With Chamomile Buttercream

Try This—Honey Cupcakes with Chamomile Buttercream

I have quite the sweet tooth. In fact, I have 28 of them. Unfortunately, my wisdom teeth couldn’t stand up to my insatiable hunger for cake. But I still have 28 pretty healthy teeth ready to nom nom their way through my weight in cake. I came across this recipe while stalking A Cozy Kitchen on Instagram, and I’ve been tripping out ever since. These cupcakes are moist and delicious. The chamomile adds that amazing herbal flavor that ALWAYS kicks baked goods up a notch. You absolutely must try this!

Honey Cupcakes With Chamomile Buttercream

Ingredients

For the Cupcakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup sour cream or yogurt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup white granulated sugar
  • 4 tablespoons honey
  • 2 large eggs

For the Chamomile Buttercream:

  • 1/2 cup (1 stick) unsalted butter
  • 4 bags of chamomile tea
  • 2 cups powdered sugar, sifted
  • Pinch of salt
  • 2 tablespoons heavy cream

For the (Optional) Topping:

  • Fresh nasturtium leaves
  • Organic chamomile leaves
  • 1/2 cup blackberries

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream

Directions

  1. To make the cupcakes: Preheat oven to 350 degrees F. Insert cupcake liners into a cupcake tin. In a medium bowl, whisk together the flour, baking powder and salt. In a measuring cup, measure out the milk and then whisk in the sour cream or yogurt. Set aside.
  2. In the bowl of a stand-up mixer, add the butter, sugar and honey. Cream together until light and fluffy, about 2 minutes. Crack in the eggs and mix until combined. Add the flour in a few batches, alternating with the milk/yogurt mixture, until combined.
  3. Divide the batter between the 12 cupcake liners, filling them up about 3/4 of the way. Transfer to the oven to bake for 15 to 18 minutes, until a toothpick when inserted into the center comes out clean. Allow to cool for 5 minutes before moving cupcakes to a cooling rack.
  4. To make the chamomile buttercream: In a saucepan, add the butter and melt over medium-low heat. Open the tea bags and pour the chamomile leaves into the butter. Allow to steep for 10 minutes. Pour the melted butter through a sieve to remove and discard the chamomile leaves. Place the strained and melted butter in the fridge to cool for 45 minutes to 1 hour. The butter should be softened but not rock hard.
  5. Transfer the butter to a stand-up mixer, along with the sifted powdered sugar, salt and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.
  6. Frost the cupcakes and decorate with organic chamomile leaves, nasturtium leaves, a single blackberry, and dust with powdered sugar.

Honey Cupcakes With Chamomile Buttercream

Source: Honey Cupcakes with Chamomile Buttercream – A Cozy Kitchen