Browsing Tag

treat

Tasty

Tequila Soaked Watermelon with Lime & Agave

July 2, 2014

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J and I enjoyed these amazing alcohol infused fruits on our last trip to Vegas and I knew this would be the perfect thing to try out for myself for our next BBQ… it was super easy to make and quite the hit!  Can’t wait to give it a go with different variations this summer…

 Tequila Soaked Watermelon

  • 1 watermelon
  • tequila
  • 1 lime
  • Agave
  • Salt
  1. Slice watermelon (I prefer triangles for this)
  2. Place watermelon slices on a rimmed baking sheet (they can be pretty snug… no need to space them out)
  3. Squeeze 1/2 lime juice over watermelon slices
  4. Pour tequila overtop (not sure the amount but about 1/2 inch worth in the pan)
  5. Let sit at room temperature for 10 minutes, then turn over all slices, so that the other side is exposed to the tequila
  6. Wrap sheets in plastic wrap and refrigerate for 1-2 hours
  7. Once ready to serve, drizzle with agave and sprinkle with freshly grated lime zest
  8. Serve with a small bowl of salt for guests to dip watermelon in if they prefer.

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Tasty

GF Blondies with Sea Salt

June 4, 2014

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I am a big fan of Ambitious Kitchen and she constantly posts amazing baked goods with a “healthy” twist. Since completing the Barre3 Spring Challenge, I’ve wanted to continue healthy eating habits (low gluten, low sugar, etc.) but I still love an occasional sweet and wanted to find something that could accommodate my new spectrum. I’ve had these Blondies pinned for quite some time and finally made the plunge (no idea what took me so long… they took 5 minutes to whip up with only a 20 minute cook time) and couldn’t be happier I did!

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I love the idea of “sneaking in” veggies when I can… and this whole movement of incorporating healthy ingredients is RIGHT up my alley.  Avocados in brownies? Chickpeas in Blondies? Sign me up. Plus who doesn’t love a secret ingredient?!?

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Secret Ingredient Blondies
  • 1 can (15 oz) chickpeas, rinsed & drained
  • 1/2 cup all natural peanut butter (or nut butter of your choice)
  • 1/3 cup pure maple syrup (or agave or honey)
  • 2 teaspoons vanilla
  • 1/2 tsp salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup dark chocolate chips
  1. Preheat oven to 350 degrees
  2. Mix all ingredients (except chocolate) in a blender or food processor until well combined.
  3. Fold in chocolate chips.
  4. Transfer  batter to a greased 8×8 baking dish.
  5. Sprinkle with a few more chocolate chips
  6. Bake for 20-25 minutes (edges are golden, but it will still seem a little undercooked – you don’t want it to dry out!)
  7. Sprinkle with sea salt and let cool.

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Tasty

Blood Orange Granita

May 28, 2014

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One of my family’s favorite restaurants is Evvia in Palo Alto (or their sister restaurant Kokkari in the city).  While we always over indulge with each course, we somehow always have room for dessert (don’t you hate how that happens!?)… and this is the PERFECT, most refreshing (and guilt free) dessert of them all.

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Blood Orange Granita

  • 4 cups juice of your choice (we used blood orange juice… watermelon and strawberry are other great options)
  • 1/4 cup simple syrup
  • a squeeze of lemon juice
  1. Combine mixture and pour into a metal rimmed baking sheet.
  2. Freeze for 3 hours.
  3. Once set, use a fork to scrape dessert into a slushie consistency.
  4. Top with frozen Greek Yogurt (I literally mean freeze a tub of full fat Greek yogurt and use an ice cream scoop to serve it atop your granita).

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Tasty

Healthy Donut Holes

May 21, 2014

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The hardest part about my Barre3 Spring Challenge is laying off of the sugar (oh and the wine, and the bread, and…) but luckily they have a ton of recipes to help you get through the month with minimal slip-ups.  My favorite “cheat treat?” These “healthy” donut holes.  And not only are they not SUPER bad for you, but they are easy enough to make that a 4 year old can make them… literally!

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Healthy Donut Holes

by Andrea Nakayama

  • 1-1/2 cups raw almonds
  • 5 tbsp raw cacao powder
  • 1 cup dates (pitted)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Large handful unsweetened, shredded coconut (I recommend toasting it!)
  1. Place first 5 ingredients (all but coconut) into a food processor and combine until mixture resembles a cookie dough consistency (you may need to add a little water at this point… I usually need a Tablespoon or 2).
  2. Roll the dough into little bite sized balls (about a Tablespoon worth).
  3. Roll date balls/donut holes in coconut.
  4. Transfer finished treats into a Tupperware and freeze for about an hour (although they really are great straight away too) and enjoy!

Store them in the freezer/fridge until a craving hits!

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(they took artistic liberties during our arts and crafts session)

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The great part about this recipe is once the dough is made, any little helpers can be in charge of making their own bited sized treats.  Or you can be like Tucker (above) and just eat your serving straight away.

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They store wonderfully… so I highly recommend doubling this recipe and storing for those days where you want to go nuts on those new Ben & Jerry’s Core Ice Cream flavors… ugh.

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Tasty

Gluten Free Peanut Butter Cookies

March 5, 2014

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In preparation for our annual family vacation, the Feezor females have kicked healthy eating into over drive – gotta get swimsuit ready!  That being said, I still have a major sweet tooth, and sometimes it just cannot be denied.

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I have been on the prowl to figure out a great dessert option that is quick, easy and has a little bit less guilt factor.  I introduce you to – the Gluten Free Peanut Butter Cookie – created by the very talented Shockingly Delicious!  I’m telling you, with 5 ingredients, and no usual gluten free baking ingredients (you know what I’m talking about – aarowroot starch, xanthan gum, tapioca flour – WHO HAS THIS IN THE PANTRY?!), this is a great way to fight a craving before you walk down to 7-11 to binge out on Snickers Bars and Skittles.

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GF Peanut Butter Cookie

via Shockingly Delicious

  • 1 egg
  • 1 cup sugar
  • 1 cup creamy peanut butter (I used organic TJ’s)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  1. Heat oven to 350 degrees.
  2. Blend above ingredients in a Kitchen Aid mixer until well mixed (about a minute or so).
  3. Use a cookie scoop to portion cookie dough to a Silpat or parchment lined cookie sheet.
  4. Using fork tines, press the usual “peanut butter cookie crosshatch” pattern into the tops of the dough balls.
  5. Sprinkle course sugar (I used raw brown sugar).
  6. Bake for 11 minutes and let cool on baking pan for 5 minutes or so (they are really fragile until they have cooled down).
  7. Let cool completely on a rack and store in airtight container.
  8. Allow yourself to eat one cookie… as to not completely botch your attempt at dieting.

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Now go make them and tell me that you would even know they are gluten free…