Easy Strawberry Bruschetta is an elegant appetizer that is vibrant and full of flavor! Fresh cut strawberries, warm goat cheese layered on a crunchy baguette slice, topped with a creamy balsamic glaze that melts in your mouth with every bite!

We love Bruschetta as an easy and simple appetizer! Try this Creamy Feta and Bacon Bruschetta for a more classic appetizer to share!

Strawberry Bruschetta

Have I told you how much I LOVE strawberries! This is the time of season for them and I knew I needed more strawberries in my life! Bright red, freshly cut strawberries make this bruschetta stand out and pop that summertime glow.

Bruschetta is a favorite of my husband and mines! We always like to share bruschetta when we go out to dinner. I knew I needed to make something light but with lots of flavor.

If you are needing something for a quick date night idea, having friends and family over or just want something as a snack this Strawberry Bruschetta is the perfect go-to appetizer that is quick and simple to make with all the flavor you are looking for!

Strawberry Bruschetta Ingredients:

• French Baguette – a crispy French bread is best to get the firmness you need to layer the ingredients without the bread becoming mushy or falling apart
• Strawberries – slice into quarters and even chunks
• Fresh Basil – cut into 1 inch strips
• Extra Virgin Olive Oil – add some extra flavoring and coating to the strawberries
• Goat Cheese Log – warm and spread desired amount on each baguette
• Balsamic Glaze – this is a great way to skip making the balsamic reduction

Strawberry Bruschetta Instructions:

• Preheat oven to 375 degrees. On a cookie sheet, place baguettes on a single layer and toast for 5-7 minutes. Remove from oven.
• In a small bowl add strawberries, basil and olive oil and toss.
• Spread a thin layer of goat cheese on top of the baguette. Put the strawberry mixture on top and then drizzle with balsamic glaze.

How do you make a balsamic reduction?

Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount. This will take about 30 minutes for 2 cups of balsamic vinegar to reduce to 1 cup. For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half.

Can you make strawberry bruschetta ahead?

Yes! You can slice your strawberries and mix it will the basil and olive oil. You can slice your bread and set aside in a sealed bag.

How do you soften goat cheese?

You will want to leave goat cheese out for about an hour before serving to soften it. You can even microwave it for 10-15 seconds at a time if you like it warm.

Can you substitute the goat cheese?

Yes! Any soft cheese will work great!

• Cream cheese
• Brie
• Ricotta
• Mascarpone

Can you use other fruits?

Yes! Other fruits go well with this layered appetizer.

• Blueberries
• Cherries
• Peaches
• Mango
• Raspberries
• Huckleberries

 More strawberry recipes for you to enjoy:

• No Bake Chocolate Strawberries and Cream Pie
• Frozen Strawberries and Cream Dessert
• Strawberries and Cream Dessert Squares
• The Easiest Fresh Strawberry Pie
• Strawberry Cobbler

Years ago, a yoga teacher of mine said something in class that sounded obvious, but wasn’t: “when it can be easy, let it be easy.”

I’ve mentioned her words on the blog before, so in the spirit of the quotation I won’t overanalyze it. But I will tell you that her advice has helped to guide me through this period of anxiety. It’s been especially helpful in the last week.

On Sunday evening, after I vented about my overwhelm here on the blog, I spent some time thinking about what could be simplified or made easier in the week ahead. Work projects couldn’t be, but there were lots of other things that could.

I reached out to a close family friend and asked whether she could help out with some of the care-taking after my mom’s knee replacement surgery on Monday. I ordered my mom some meals from Veestro, so that she wouldn’t have to worry about food during her recuperation, and I threw in a bunch for myself, so that I can spend a little less time on cooking and meal prep during this busy stretch.

I cancelled some work calls that didn’t need to happen right away and extended the deadline for a job that had snuck up on me. I asked a peer to walk me through an assignment I’d been struggling with. I delayed making plans with friends, explaining that it would be better to catch up when my rotations were winding down. I sent emails that were shorter and more to-the-point than mine usually are; I turned in a couple projects that I gave about 80% of my effort to, but not more, trusting that they were good enough as they were.

I asked my closest friend here in the city to keep me company at the hospital on Monday; I didn’t ask for company during my mom’s last knee replacement, and it turned into an unnecessarily lonely, tense day. I spent much of it looking around the waiting room at the hospital watching partners and families band together, feeling pangs of envy and sadness. Those feelings were (and are) honest and OK. But I don’t have to go it alone all the time, either, and I’m glad that I asked my friend for a little companionship during the wait.

It’s my tendency to take charge of things and then give them my all. I’m not ashamed of this; it’s part of how I work, live, and love. But I’m learning as I get older the profound truth of the observation that no man—or woman—is an island. It takes courage and wisdom to ask for help, to choose against things being harder or more onerous than they need to be.

This past week wasn’t easy, and the week ahead won’t be, either. Things will feel challenging until my rotations are over, and my RD journey won’t stop there: there’s an RD exam to take, and then planning what comes next. One lesson I learned as a post-bacc student is that it’s easy to live in constant anticipation of an easier, smoother, less demanding moment in time, telling oneself that the business of being at peace can be delayed until then.

It really shouldn’t be, though. There are always upswings and downswings in life, including periods that feel either especially stressful or especially sweet. But very rarely do the clouds part entirely, which makes it important to cultivate calm no matter how hectic things are. I’m beginning to understand that it’s almost always possible to simplify something, to put down an unnecessary burden or two.

That’s the spirit with which I’m looking ahead to tomorrow, anyway. And I’ll continue to issue myself a gentle invitation to let go of what I can and ask for help with what I can’t. Fingers crossed. Here are some recipes and reads.

Recipes

I love broken lasagna, and I’m so intrigued by Lindsey’s tomato free version with vegan ricotta and pesto.

A great recipe for July 4th get-togethers: Sarah’s vibrant, layered bean dip.

These crispy, Indian-inspired vegetable and red lentil balls look like the perfect addition to salads, pitas, and grain bowls. You can use the Google translator function to check them out on Susann and Yannic’s page.

Lily’s oat seed crackers look like a perfect, portable snack for me as I wrap up the last few weeks of my internship, and her impassioned tribute to Joy Harjo’s work is as lovely as ever.

Finally, a perfect, all-American banana cream pie for Independence Day! Marly’s vegan version looks amazing.

Reads

1. The New York Times reports on the growth of Charley—now seventeen months old—who had a groundbreaking surgery in utero to correct spina bifida. Harrowing and inspiring.

2. Hypercholesterolemia, or clinically high levels of blood serum cholesterol, are improving but still far from ideal among American kids and teens. I like RD Keri Gans’ tips for prevention, which include increasing fiber, focusing on whole grains, and limiting fatty foods. To her suggestions for boosting omega-3 fatty acid intake, I’d offer a focus on chia, flax, hemp, walnuts, soy, and vegan DHA/EPA supplements.

3. I’m a big believer that all emotions, even those that feel most threatening, have something to teach us. I appreciate Amanda Mull’s reporting on their importance and validity.

4. Until I read this article I hadn’t given enough thought to the need for low-cost care for companion animals. I’m glad that New York City’s resources for vulnerable animals is growing.

5. Finally, happy Pride. The celebration in NYC has been inspiring so far. While I was thinking about the Pride March today and its meaning, I stumbled on Eric Kim’s article for Food52 about coming out to his parents. Kimchi fried rice plays a pivotal role in the family’s shared story—Kim is Korean American—and his compassion shines through every word.

In the spirit of compassion, connection, and celebration of who we are, happy Sunday, friends. I’ll be looping back soon with a new summer salad recipe.

xo

The post Weekend Reading, 6.30.19 appeared first on The Full Helping.

Full disclosure: I’m writing this post a week in advance. With baby just around the corner, I can’t really afford to do anything in real time, so if I happen to give birth in the next few days you’ll just have to forgive any inconsistencies in my life status, okay? Or at least pretend I’m Marty McFly and I just took a trip into the future to prepare this recipe in advance. 

I’m slowly losing my mind. 39 weeks pregnant, near-100 degree temps that have kept us indoors, and two little crumb-snatchers under my feet most days of the week has me slowly turning into a crazy person. In an effort to make our last few days as a family of 4 special, I’ve been extremely lenient with the kids, allowing extended bedtimes, extra dessert, and more than enough summer movie watching. Unfortunately, I think they’ve identified I’m a giant sucker now and have been running WILD ever since. If I had any control or say-so in my house a month ago, it’s completely gone now, so just pray for me, okay?

I have been taking shortcuts along the way to make life easier in a lot of other ways, including making leftover-friendly meals and treats that reheat beautifully. Today’s kale Swiss and sausage quiche is one such recipe, and I am thrilled to share it with you! Quiche is a kitchen workhorse, easily doubling as breakfast, brunch, snack, or dinner, and it reheats as deliciously as it tastes at room temperature. That means when my husband shows up late from work or my kids dawdle at the table and end up eating cold food it still tastes good. #GOALS.

I’m sharing today’s recipe with my friends at Kerrygold! Yes, there’s butter in the pie crust, but the filling is also loaded with their nutty Swiss cheese. Along with Italian sausage, kale, and loads of herbs and seasoning, the makings of this simple egg and milk pie transform into a flavorful meal that will please just about anyone. Even my husband, a self-proclaimed carnivore who turns up his nose to anything containing greens, said the quiche was delicious. If that doesn’t speak volumes then I know nothing.

To make this kale Swiss and sausage quiche, we start with the crust. Kerrygold unsalted butter gets cut into flour and salt to create an all-butter crust that is par-baked in the oven until golden and flaky. The filling, made with browned sausage, caramelized onions, and wilted kale, is made extra buttery with the addition of loads of shredded Swiss cheese. The egg mixture which contains little more than milk, salt, and pepper, is poured on top before the whole thing gets baked in the oven. This is a recipe you want smell-o-vision for because it is divine fresh from the oven.

This kale Swiss and sausage quiche is a simple make-ahead dish that is great for any occasion! Although these flavors tend to be more wintery, I love that this quiche is hearty enough even for my meat-eater hubby. Many thanks to my friends at Kerrygold for sponsoring this post. Please be sure to check out their ridiculous selection of butters and cheese next time you’re at the store. Happy Sunday and Happy Baking!

If you like this Kale Swiss and Sausage Quiche you should try:

Roasted Summer Vegetable Quiche

Tomato Olive Rolls

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

Kale Swiss and Sausage Quiche

Kale Swiss and sausge quich is an all-butter pie crust filled with a Italian sausage, kale greens, and swiss cheese!

• Author: Kate Wood
• Prep Time: 20
• Cook Time: 60
• Total Time: 1 hour 20 minutes
• Yield: 9
• Category: Brunch

Ingredients

For the dough:

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, chopped
• 3 tablespoons ice water

For the filling:

• 2 teaspoons olive oil
• 1/2 pound ground Italian sausage
• 1 small Vidalia or yellow onion, sliced
• 4 ounces roughly chopped kale (about 6 cups)
• 1/4 teaspoon crushed red pepper
• 1 teaspoon salt
• 1 cup milk
• 5 large eggs, divided
• 1/2 teaspoon pepper
• 1-1/4 cup grated Swiss cheese

Instructions

To prepare the dough:

1. Combine the flour and salt in a large bowl and use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps exist throughout. Add the ice water and gently fluff together until the mixture can come together into a dough that isn’t too wet but packs. You may need an additional couple teaspoons of water. Form the dough into a disk, wrap in plastic wrap, and refrigerate until chilled, at least an hour.

To prepare the filling:

1. Heat one teaspoon oil in a large skillet over medium heat. Brown and break up the sausage until cooked through and browned. Remove from skillet, leaving any grease that may exist in the bottom of the pan. Add an additional teaspoon of oil and then cook the onions over medium heat until they are translucent. Add the kale, red pepper flakes, and 1/4 teaspoon of salt to the pan and cook until the kale is wilted and no longer producing moisture, about 3-4 minutes. Remove from the pan.

To prepare the quiche:

1. Preheat the oven to 375 and roll out the chilled pie dough on a lightly floured surface until the dough is approximately 1-1/2 inches larger than your tart pan with a removable bottom on all sides. Roll the dough back onto the floured rolling pin and unroll the dough into the pan. Leave a 1” border on all sides and trim off any excess. Fold the sides under and pinch together, leaving 1/4” of dough extending over the sides of the pan. Place a crumpled piece of parchment paper into the bottom of the pan on top of the pie dough and fill the pan with pie weights, dried rice or beans. Par-bake in the oven for 10 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes or until the bottom no longer looks wet. In the meantime, whisk together the milk, 4 of the eggs, remaining 3/4 teaspoon of salt, and pepper in a large bowl. Once the pie crust is baked, crack the egg into a small bowl without breaking the yolk and use a pastry brush to brush the entire insides of the pie with egg white.  Sprinkle 1 cup of swiss cheese into the bottom of the baked crust and top with the browned sausage crumbles and the kale and onion mixture. Sprinkle the remaining 1/4 cup of swiss cheese and then carefully pour the egg mixture on top. Whisk together the egg you brushed on the pie crust and brush the entire rim of the pie crust with a thin layer. Bake in the preheated oven for about 35 minutes or until the top is golden and the insides are no longer jiggly. Cool slightly and enjoy!

Notes

The egg wash is entirely optional. The brushed egg white serves as an extra layer of protection for the crust and the whisked whole egg helps with browning. Neither are necessary so feel free to skip this step if needed.

Off the record, I call this one “poor man’s Caprese salad” because it’s based on Caprese salad, but with all the budget swaps I’ve made, I don’t think I can get away with calling that anymore. 😅 Regardless of what you call it, this Tomato Mozzarella Pasta Salad with homemade Parmesan Balsamic Vinaigrette is super light and refreshing, and just about the only thing I want to eat in this super hot 95+ degree weather. 🥵 You feel me?

This Tomato Mozzarella Pasta Salad will be a hit at any potluck, but also holds up really well in the refrigerator (undressed), making it a great meal prep or refrigerator salad for the week. Plus, there’s plenty of room for customization, so read on for some ideas for making this salad your own.

Dressing Options

I went with a creamy Parmesan Balsamic Vinaigrette for this salad, but you can change up this dressing a few ways to make it match your dietary needs. First, you can totally skip the Parmesan if you want to keep the salad vegetarian. If you can’t have or don’t want mayo, this dressing is also super awesome when you leave the mayo out, but I do like how the mayo mellows the flavors and makes it slightly creamy. And lastly, you can make things super easy on yourself and use a store bought balsamic vinaigrette or even Italian dressing, if that’s what you have on hand.

About That Mozzarella…

Fresh mozzarella is the best for this salad, but it can also be quite pricey. I was lucky enough to find a large 16 oz. log of fresh mozzarella today for a really good price (I’ll be freezing the other half), so I used that. But if you can’t find a good deal on fresh mozzarella, whole milk mozzarella in either block or stick form will also work. And yes, by “stick form” I mean cheese sticks. I’ve totally diced up mozzarella sticks to use in this salad before! Not elegant, but it worked with my budget! 

Vegetable Options

Grape tomatoes are cute, but if you can’t find them for a good price, feel free to dice a regular tomato in their place (you’ll want about 1.5 cups diced tomatoes). This is a great place to take advantage of fresh local tomatoes that will really give the salad a big flavor punch. Red onions also work well with these flavors if you have some to use up, as do bell peppers or cucumbers.

Want more hot weather food? Check out my Hot Weather Recipe Roundup: 28 Low or No Cook Recipes!

Step by Step Photos

Begin by cooking 8 oz. bowtie pasta. You can prepare everything else for the salad in the time it takes the pasta to cook. Fill a pot with water, add two large pinches of salt, place a lid on top, and bring to a boil over high heat. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander, rinse briefly with cool water, then let it drain very well.

Next, make the Parmesan Balsamic Vinaigrette. Add all of the ingredients for the dressing to either a blender or jar (1/3 cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, 2 Tbsp grated Parmesan, 1/2 Tbsp Dijon mustard, 1 clove of garlic (minced), 1/2 tsp dried basil, 1/4 tsp salt, and some freshly cracked pepper). Blend the ingredients until emulsified, or shake your jar until the ingredients are combined. 

Roughly chop about 3 cups of fresh spinach.

Slice one pint of grape tomatoes in half. 

Dice 8 oz. fresh mozzarella into 1/2-inch cubes. I froze the other half of the cheese (the part still in the wrapper on the left) for later.

Add the spinach, tomatoes, and mozzarella to a large bowl.

Once the pasta is well drained and mostly cool, add it to the bowl. Make sure the pasta is not hot so you don’t wilt the spinach or melt the cheese. Toss the salad to combine the ingredients. 

If you’re planning to eat the salad later, store it at this point, without dressing, in a resealable container. The salad will stay good this way for 3-4 days.

Or, if you plan to serve it now, add about half of the dressing and toss the salad again to coat it in the dressing. Add more dressing as desired.

The post Tomato Mozzarella Pasta Salad appeared first on Budget Bytes.

Have a very good morning with one of my 5-ingredient, easy-to-make blueberry oat breakfast bars. which are vegan, added sugar-free, oil-free, and gluten-free. Each bar has only 75 calories and the recipe can be customized as much as you like.

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®.

Have a great 4th of July weekend!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (7/1)
B: PB + J Smoothie (4)
L: Honey Sriracha Chicken and Broccoli Meal Prep Bowls* (7)
D: Angel Hair Pasta with Zucchini and Tomatoes (7) and a green salad* (2)
Totals: Freestyle™ SP 20, Calories 1,023**

TUESDAY (7/2)
B: Avocado Toast with Sunny Side Egg (4)
L: Honey Sriracha Chicken and Broccoli Meal Prep Bowls (7)
D: Blackened Fish Tacos with Cabbage Mango Slaw (4) with Cilantro Lime Cauliflower “Rice” (1)

Totals: Freestyle™ SP 16, Calories 996**

WEDNESDAY (7/3)
B: 2 hard-boiled eggs (0) with 1 cup mixed berries (0)
L: Honey Sriracha Chicken and Broccoli Meal Prep Bowls (7)
D: Skillet Chicken Cordon Bleu (5) with Roasted Broccoli with Smashed Garlic (2)
Totals: Freestyle™ SP 14, Calories 1,040**

THURSDAY (7/4)
B: Avocado Toast with Sunny Side Egg (4)
L: Grilled Salmon Kebabs (0) with Chickpea Salad with Cucumbers and Tomatoes (1)
D: Easy Inside Out Turkey Cheeseburgers (8) with Low Carb Potato Salad (4)
Totals: Freestyle™ SP 17, Calories 1,209**

FRIDAY (7/5)
B: PB + J Smoothie (4)
L: Asparagus Egg and Bacon Salad with Dijon Vinaigrette (3)
D: Mexican Shrimp Diablo (3) with ¾ cup brown rice (5)

Totals: Freestyle™ SP 15, Calories 886**

SATURDAY (7/6)
B: Breakfast BLT (6) (Recipe x 4)
L: Chicken Chimichangas (6)
D: DINNER OUT!

Totals: Freestyle™ SP 12, Calories 679**

SUNDAY (7/7)
B: Crustless Ham and Cheese Quiche (5) with a peach (0)
L: Zesty Lime Shrimp and Avocado Salad (2) with 12 tortilla chips (4)
D: Campfire Dinner Meatloaf Foil Packets (8)

Totals: Freestyle™ SP 21, Calories 1,006**

*Prep bowls Sunday night, if desired.  Green salad includes 4 cups romaine, 2 scallions, ½ cup each: tomatoes,
cucumber, chickpeas and 2 tablespoons light Italian dressing.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.

(more…)

The post Skinnytaste Meal Plan (July 1- July 7) appeared first on Skinnytaste.

Many years ago, I was reading a blog post by a blogger I’d been following for a while. She wrote about a recent struggle with depression and her honest words made such an impact on me. I remember thinking how brave it was for her to tell her story. While I hated that she was going through it, I also recall feeling comfort in her words because it was another reminder that even those we admire and put on a pedestal are human. I was just like…Wow, it must’ve taken so much for her to share that. At the time, I was early on in my blogging journey, and I told myself that I would always try to share my struggles, just like she did. 

Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala (you can see some photos in my saved story on Instagram!). In my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was my story! Allowing myself to feel shame surrounding my story only gives it power. 

After my speech, a man with a warm smile came up to me, crouched down next to my chair, and thanked me for my speech. He talked about a time in his life when he struggled with his mental health, and we both had tears in our eyes by the end of our conversation. Another man came up later to tell me about his young relative’s struggles. This night was yet another reminder of the power of vulnerability and it left such an impact on me!

It’s been a bit of a strange year for me (one that I can’t believe we’re already half-way through!). I went through an emotional time for the first few months of the year and found myself in a mild depression. I lost joy and passion for so many things. At certain points, I couldn’t even bring myself to get back to messages from friends and family. It makes me emotional just writing about it now because the difficult emotions of that time come back so easily. After suffering in silence for 2 to 3 months, I finally opened up to my friends and family about it and got help. I’ve been in a much better place since the spring. I wanted to be honest about it and to let you know what was going on at the time, but I didn’t feel strong enough to talk about it when I was in the thick of it.  

There’s also been another reason for my absence and this is something that’s much easier to tell you about! I have a third cookbook in the works and I’ve been working on it for about a year and a half now! Okay, okay, I did let this news “slip” in the blog comments a couple times and also in my Instagram DM’s, too, so you may already know. ;) I’ve held off announcing it here because during certain periods, well, I wasn’t even sure if it was going to come to life. When I fell into my depression at the beginning of the year, I lost passion for almost everything. Creativity and motivation aren’t things that can be forced so I just went with the flow and tried to trust that I’d feel myself again.

After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I’m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography. 

The cookbook is going to focus on something you all have been asking for more and more of over the years, and that’s more dinner and lunch recipes! It’s mostly going to focus on savory recipes, with a dessert chapter, of course (how could I not include a dessert chapter?). It’s going to feature food you’ll want to make for weeknight dinners, weekend meals, portable work/school lunches, and special holidays and occasions. Gah. There are so many gems. It’s slated to be out fall 2020, so not too long to wait (at least in the publishing world, this feels SO soon)!! If there’s anything you’d love to see in the book, please leave a comment below and let me know!! 

Thanks for listening and for your support through the ups and downs of life. I’m so grateful you’re here as I’ve felt like a big ‘ol failure on the blogging front this year. It’s time to shake the guilt and move onward and upward. And if you’re reading this and struggling too, I’m sending you all the love in the world and hope you can find a support system!

This is my first ever vegan ice cream recipe on the blog (can you believe it?!), and oh dear me, it’s one we can’t stop eating. I’ve been in a bit of a vegan ice cream bender since I bought this Cuisinart ice cream machine in the spring. It’s so much easier to use than I thought! Almost too easy. 

Happy Canada Day long weekend to my Canadian Friends! And happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I’d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would’ve invested in an ice cream machine long ago. Well, I’m making up for lost time now! The peanut butter ice cream is inspired by Cookie + Kate.

Yield
8 (1/2-cup) servings

Prep time
10 Minutes

Cook time
12 Minutes

Chill time
overnight (ice cream bowl) + 30 minutes

Total time
22 Minutes

Ingredients:

• 1 batch Flourless Peanut Butter Cookies, divided
• 2 (14-ounce/398 mL) cans full-fat coconut milk*
• 1/2 cup (105 g) natural cane sugar
• 3 tablespoons (45 mL) smooth natural peanut butter
• 2 teaspoons (10 mL) pure vanilla extract
• 1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

1. Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly. 
2. Prepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream.
3. Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream). 
4. Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture. 
5. Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.
6. After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl...I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness. 
7. To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!
8. Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

 

Always follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide.

 

This is the ice cream maker that I use and love. Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don't worry, my machine doesn't seem too offended and still makes great ice cream!).

 

No ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

Flourless Peanut Butter Cookies

Vegan, gluten-free, oil-free

Peanut butter, shredded coconut, and rolled oats form the base of these soft and chewy chocolate chip cookies. Brown sugar lends a light caramel flavour which pairs so well with the peanut butter and sea salt. They're completely flourless, in addition to being vegan and gluten-free, but no one will be the wiser. You must try these in my Obsession-Worthy Peanut Butter Cookie Ice Cream for a decadent summer treat! This recipe is from Oh She Glows Every Day (page 213).

Yield
13 cookies

Prep time
10 Minutes

Cook time
13 Minutes

Total time
23 Minutes

Ingredients:

• 1 tablespoon (5 g) ground flax*
• 3 tablespoons (45 mL) water
• 1/2 cup (53 g) unsweetened shredded coconut
• 1/2 cup (52 g) gluten-free rolled oats
• 1/2 cup (68 g) packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt (reduce salt if using salted peanut butter)
• 1/4 cup (49 g) mini non-dairy chocolate chips**
• 1/2 cup (125 mL) natural smooth peanut butter***
• 1 teaspoon (5 mL) pure vanilla extract
• 2 tablespoons (30 mL) pure maple syrup

Directions:

1. Preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper.
2. Add the ground flax and water to a medium bowl, and whisk until combined. Set aside.
3. To a large bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to combine.
4. To the same bowl as the flax mixture, add the peanut butter, vanilla, and maple syrup. Stir until smooth. The mixture will be very thick.
5. Using a spatula (this helps to scoop up every last bit), scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. The batter will be very dry at first, but this is normal! You'll need to put some elbow grease into stirring. I like to knead the dough with my hands to make it all come together. (You can also use electric beaters, but I prefer to get in there with my hands and knead until no dry patches remain.) If for some reason your dough is still too dry to shape into balls, add a teaspoon of water and mix again.
6. Lightly wet your hands (shaking off excess water) and form about 13 balls, just smaller than golf balls. Stop and rinse off sticky hands as needed. Place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into a 1-cm (just less than 1/2-inch) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies.
7. Bake for 12 to 14 minutes. The cookies tend to only spread out a little. They'll be delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a cooling rack until completely cooled. Once cooled, the cookies will remain soft and chewy. For a firmer texture, transfer the cookies to the freezer (my favourite way to enjoy them!). Store leftovers in an airtight container or freezer bag in the freezer for up to 1 month. 

Tips:

* If you have a flax allergy you can swap 1 tablespoon ground flax for 1/2 tablespoon ground chia seed. The cookies will turn out a bit thicker, but it works in a pinch.

 

** I use Enjoy Life Mini Chocolate Chips which are vegan.

 

*** Be sure to use 100% natural peanut butter in this recipe (you should only see peanuts on the ingredient label), as some testers have reported that the recipe doesn't work when using peanut butter that contains added oils or sugar. Avoid using thick or dry peanut butter as the cookies won’t spread out that much. If you prefer homemade peanut butter, you can easily make your own peanut butter if you have a heavy duty food processor. Simply process two cups of roasted peanuts for 5 to 10 minutes until smooth, scraping down the bowl as necessary. This will make just under 1 cup of peanut butter.

photo credit: Ashley McLaughlin 

Pound cakes are always a crowd-pleaser. They are known for their dense, tender texture and are a great option for just about any occasion. While vanilla is my go-to pound cake flavor, it isn’t the only choice out there. This Brown Sugar Bourbon Pound Cake is a delicious alternative to traditional vanilla – and it never lasts long in my kitchen after I’ve baked one. I have a feeling that it will be a hit in your home, too!

As the name suggests, this Brown Sugar Bourbon Pound Cake is made with quite a bit of brown sugar. You can use dark brown sugar for a stronger molasses flavor (and I do that sometimes in the winter), however I prefer the more subtle flavor of light brown sugar for a more versatile cake. The brown sugar is combined with butter, eggs and flour – ingredients that you’ll find in any cake, of course – along with a generous splash of bourbon. The flavor of the bourbon, with notes of vanilla and toasted wood, works very well with the brown sugar. There isn’t enough alcohol in this cake to give anyone a buzz, but you can substitute it for milk if you prefer to omit the alcohol entirely.

I usually reach for buttermilk in my pound cakes because it gives them a nice buttery flavor and contributes to a more tender texture, but in this case I used half whole milk and half heavy cream (aka half and half). Since I wanted the brown sugar to really stand out in this cake, I didn’t want to bring in additional flavors – like the tanginess of buttermilk – that might compete with it. The half and half gives the cake a nice richness and only brings in a mild flavor that works perfectly with the brown sugar and bourbon. You can also use all whole milk or all heavy cream (for an even richer cake), if you are in a pinch!

The cake is ready to eat as soon as it has cooled down, but I finished mine with a bourbon-infused glaze. The alcohol in the glaze will actually evaporate as it sits, leaving behind just the flavor of the bourbon, but it will feel potent as you first stir it up. The cake is also good with vanilla glaze or cream cheese frosting, if you want to change things up a bit.

Brown Sugar Bourbon Pound Cake
2 3/4 cups all purpose flour
1 tsp salt
2 tsp baking powder
3/4 cup butter, room temperature
2 cups brown sugar
3 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup bourbon

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, salt and baking powder.
In a large bowl, cream together butter and sugar until light and creamy. Beat in eggs, one at a time, followed by vanilla extract. Stir in one third of the flour mixture, followed by the milk. Stir in another third of the flour mixture, followed by the heavy cream and bourbon. Stir in the remaining flour mixture and mix until no streaks of dry ingredients remain. Pour batter into prepared pan.
Bake for about 55 minutes, or until a toothpick inserted into the cake comes out clean.
Allow cake to cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.
When cooled, top with bourbon glaze.

Bourbon Glaze

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