Strawberry Banana “Ice Cream”

I hope you all enjoyed your holiday!  Mine was filled with family, unseasonably warm weather, great food, and friends.  I’m feeling very grateful!

I’ve been eating a bunch and my digestive system could probably use a break from all of the goodies.

This simple fruity “ice cream” only requires 3 ingredients and a food processor or good blender.  Plus, it’s a delicious and easy transition from unhealthy holiday food back to healthy food.  It’s also very adaptable…you can use any fruit you’d like.  (As you can see in the food processor picture, I used mangoes).

Strawberry Banana “Ice Cream”

Ingredients:

10(ish) frozen strawberries
1 frozen banana
1/4 cup plain yogurt

Directions:

Just one direction… place everything in a food processor and blend until creamy!

White Chocolate Chip Cookie Dough Brownies

Happy #nationalbrownieday!

I’m re-posting one of my favorite brownie recipes for the special occasion. Just FYI, these are basically all butter.  These aren’t “every day brownies,” these are definitely “special occasion brownies.”  But, like I said, #nationalbrownieday is a special occasion.

Enjoy!

White Chocolate Chip Cookie Dough Brownies

Ingredients:

Brownies:
1 c. butter (yes, two sticks… did I mention this isn’t a healthy recipe?)

3/4 c. unsweetened cocoa

2  c. granulated sugar

1/2 tsp. salt

3 eggs

1 tsp. vanilla extract

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 c. white chocolate chips

Chocolate Chip Cookie Dough Filling:
(adapted from Taste of Home)

1 c. butter, softened

1 c. packed light brown sugar  

1/2 c. granulated sugar

4 Tbsp. milk

2 tsp. vanilla extract

2 c. all-purpose flour

1 c. white chocolate chips

Chocolate Glaze:

1 c. semi-sweet chocolate chips

1 tbsp. shortening

Directions:

1. Brownies: Prepare 13×9″ baking pan by laying a piece of foil in the bottom and up the sides.  Spray with cooking spray or butter the foil.

2. Melt the 2 sticks of butter in a medium saucepan; add cocoa, stirring until smooth.  Remove from heat and cool slightly. 

3. Add sugar, salt, eggs, and vanilla; beat with a spoon until combined.
4. Add flour and baking powder; mix well.  Stir in chocolate chips.  Spread batter into pan.
5. Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Allow brownies to cool completely before moving on to the next step.
6. Cookie dough: Combine first 5 ingredients in a mixing bowl and cream together.  Add flour and stir until combined.  Stir in chocolate chips.
7. Spread in an even layer on top of cooled brownies.  Chill before adding chocolate glaze.
8. Glaze: Melt chocolate with shortening and stir until smooth.  Spread over chilled cookie dough layer.

Salted Caramel Sauce

 

I don’t know about you guys, but I’m not super fond of spending $5 on a small Salted Caramel Latte.  I love Starbucks, but I love not spending money even more.

I love this sauce because it’s so versatile.  You can eat it on ice cream, in lattes, on pancakes, in oatmeal… your options are endless!

To make a salted caramel latte, click here.  To make a caramel macchiato, click here.

Salted Caramel Sauce
Recipe from: Sally’s Baking Addiction

Ingredients:

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt

Directions:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. Store in the fridge.