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Make it | Limeade Iced Lollies (Popsicles) over at Cellardoor Magazine

Hello Darlings,

Today I am over at Cellardoor Magazine sharing one of my favorite summer inventions, three Limeade Popsicle recipes or Iced Lollies like they are called in the UK. I had so much fun putting this recipe together for this online magazine full of darling inspiration.



The inspiration was born on the day I treated myself to a ZOKU Pop maker. It is honestly fantastic and I am so happy I got it. My only regret would be not getting it earlier in the summer.

♥ The Californian| Passion Fruit, Spicy Limeade Lolly
♥ Forget-me-not | Lime and Basil Ice Lolly
♥ Herbal Sweet| Rosemary, Mint and Kiwi Limeade Lolly

If you are dying to know how to make them be sure to check out their website and if you decide to make one (or all three) tag me on your social media. 


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Make it | Chocolate Banana Frozen Pops


Hello Darlings!

Right before we all dive into our weekend here is the easiest summer all natural desert for any of your  summer barbecues, parties or for your children. This is a twist on classical frozen desert my mother would make for us growing up. 



Chocolate Banana Frozen Pops
(Each banana can make 2 pops)

Bananas
Chocolate for fondue
Popsicle sticks
Toppings (nuts, shredded coconut, granola but you can add anything you would like)

Start off by peeling the bananas and cutting them in half. Insert the popsicle stick and freeze it for about 1 hour. A few minutes before taking the bananas out of the freezer, melt the chocolate (according to instructions) and put it in a bowl to start dipping your frozen bananas. After dipping them in chocolate, quickly dip them in the toppings you would like to add. 

Place each "Choco-banana" pop on a cookie sheet, lined with wax paper and put it back in the freezer until you are ready to serve them. 

What is your easiest summer treat? What about your favorite childhood desert? Check out another recipe involving chocolate and favorite summer salad.  





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Make it | Mango Summer Salad



Hello Darlings!

I am visiting my hometown Montreal and after a year and a half I am finally back in the land of summer festivals, amazing coffee shops and out of this world food! I will be sharing more pictures about my trip on Instagram

Now, let's talk about today's super simple, vegan and gluten free summer recipe. I don't know about you, but for me summer has me constantly concocting refreshing recipes which almost always include fresh fruit. This has been made easier since we have the awesome blessing of having a fresh produce truck pass by our apartment daily so we enjoy fresh fruit and vegetables practically delivered to our door. I hope you will enjoy your summer and if you try any variation of this salad please share your link to your post below.



Mango Summer Salad 
serves 2

1 Peeled Cucumber
2 Diced Tomatoes
1 Diced Mango 
(stay away from the mangoes that are hairy, the mango piña are the best for this recipe) 

Dressing
1 lemon (squeeze the juice)
1 tbs of Olive Oil
A dash of oregano, salt and pepper according to your taste




In a big bowl layer the vegetables and the mango and put in the fridge to chill until you are ready to serve. In a separate small container, mix all the ingredients  for the dressing and pour it when you are ready to serve the salad. Mix and adjust the condiments according to your taste. 

This is such a simple but yummy salad. My husband has been telling me for a while to post it because he thinks it's awesome so I hope you will agree! Now back to my maid of honor duties since the main reason for this visit to my beautiful Montreal is because of sister's wedding! What are you up to this weekend? 





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Guest Post: Chocolate Dipped Tahini Cookies



Hello darlings!

Today I am so excited to introduce "the" wonderful Renee from Will Frolic for Food blog. She has the dreamiest, yumiest 
Instagram account and spends her days cooking healthy, clean, vegan recipes and she owns a chocolate company as well (how cool is she?). I invited her to share with us one of her own recipes (she had me at chocolate dipped, dulce de leche cookie sandwich), that can be added to your special Valentine's day dinner. I hope you enjoy this post and her photography as much as I do.


Hello there! Renee here from Will Frolic for Food. I found this beautiful recipe for sesame cookies from Half Full Travel and had no choice but to make them and dip them in chocolate. I had a little baggie of black sesame seeds around from some truffle experiments earlier in 2013; Other than sprinkling them on morning yogurt, I've had no use for them. I'm really digging the play of the black seeds with the white. It breaks up the monotony of an all-white sesame cookie world, amiright?

Sitting in the parking lot of my local hippie grocery store, I rack my brain for flavors I'm craving. This is how I come up with recipe concepts, really. Thinking deeply whilst half-in half-out of the drivers seat, door flung open, fingers tapping at my lips. I rifle through the recipe box in my brain, flipping through the sheets of taste-memories category by category: sweet, bitter, sour, savory, salty.  Lately, a lot of my cravings and obsessions have centered around blood oranges, kumquats, brussel sprouts, and tahini. Maybe it's the bitter cold that turns my thoughts to bitter foods. Although I'm always thinking of ways to soak them in honey or maple syrup, it seems.

So these are bittersweet. More sweet than bitter, but still retaining that distinctive sesame bite I so love. Just slightly floral, via blood orange zest. Creamy, dark, crumbly. I consider these a winter cookie, meant to be eaten with gusto whilst burritoed within three or four layers of blankets. For Valentine's day, these mold perfectly into little hearts and hold their shape when baked. Once rolled in sesame seeds and flattened slightly with the palm of your hand, use your fingers to shape them into hearts. Bake & dip in chocolate as usual. They're also great with coconut dulce de leche smooshed in a sweet, caramelly, tahini cookie sandwich. Hope you enjoy!

♥ Chocolate Dipped Tahini Cookies (Gluten Free, Vegan) 

Adapted from Half Full Travel makes about 20 small cookies



1 cup (256g) tahini3/4 cup (130g) evaporated cane sugar 1/2 small orange, zested (I used a blood orange)1/2 cup (40g) coconut flour 1/2 cup (80g) gluten free all purpose flour2 tsp baking powder1/4 tsp salt1 cup (150g) mixed black and white raw sesame seeds

Preheat your oven to 350ºF (180ºC). Line a cookie sheet with parchment paper.

In a small bowl, rub together orange zest and sugar to release the oils of zest. In a separate large bowl, stir together the tahini and sugar/zest. In a medium bowl, mix coconut flour, gluten free all purpose flour, baking powder, and salt. Bit by but, add dry mixture to the wet mixture. Stir until combined. Roll the dough into 1"-1.5" balls and coat each one in sesame seeds. Place on baking sheet and bake for 10 minutes, or until they become slightly golden brown around the edges. They will still feel squishy to touch on top, but they solidify as they cool. Let rest out of the oven for about 10 minutes. Dip in chocolate, and enjoy with a spot of tea. 



♥ For the chocolate3.4 cup dark chocolate, chopped (or chocolate chips)3 tbsp coconut oil

In a double boiler, melt coconut oil. Add chocolate, and let melt for about 5 minutes. Stir together. Pour into a bowl, and let cool five to ten minutes before dipping your cookies. 




Bon Appetit!


♥ Check out Renee's blog Will Frolic for Food & her chocolate company Frolic Chocolate. You can follow Renee on InstagramTwitterFacebookPinterest,  & Google+.


P.S You can still participate in my birthday GIVEAWAY

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Easiest 3 Ingredient Fall Soup





Today I want to share one of my favorite recipes this Fall passed on to me by my mother-in-law (which by the way, is an awesome cook). 

Ingredients: (makes 4 servings)
-Pumpkin 
-1/3 of a cream cheese pack (can be substitued by coconut milk or Ricotta)
-1 cube of chicken bouillon 

*Optional: Water, Salt, Pepper

Instructions:
-Cut, peel and boil pumpkin until it's mushy 
-Put pieces of pumpin in the blender, with cream cheese and bouillon and blend completly until you reach a smooth and creamy consistency. (add a bit of water if you desire)
-Serve as is (Add salt and pepper according to your taste but note that with the bouillion and cream cheese it may be salty enough) 

*Vegan version eliminate the boullion and replace with fresh herbs and replace the cream cheese with coconut milk and/or tofu.

We serve it with pita chips and I am really thinking of adding Hummus as a side next time I serve it. Enjoy!

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