I’m over at Guinea Pigging Green today sharing the recipe for this absolutely delicious, healthy, sweet treat. How did it take me so long to try making banana ice cream? The texture is exactly like soft serve, and it doesn’t even taste that much like bananas! I’ve been craving ice cream so much lately, and eating this feels like I’m tricking myself. It’s an absolutely perfect, no-guilt-needed dessert. And the best part? It couldn’t be easier! It takes about two minutes to make (not counting the time needed to freeze the bananas, of course) and I can make it in my tiny little kitchen using my hard-working little immersion blender. Check plus.
It’s been kind of fun to try to make new recipes in a new space with less equipment than I’m used to having. I created a Pinterest board for things I want to try to cook this year without an oven, food processor or even a proper mixing bowl, and it’s really been inspiring me. I’ve been learning lately that having restrictions actually makes me more creative. It’s funny how that works.
Can we just say that February is a confusing time? Can we just chalk it up to that? Can we just all admit that it’s been too long since last summer and we still have a little too long to go before this summer? Can we just say that salted caramel brownies are among the only remedies for the Winter Blues?
Yes we can, I just did.
I made a version of salted caramel brownies in December, but they didn’t quite work out. I messed up the caramel slightly, so it never really set even after hours in the freezer. The brownies themselves were meant to be taken out of the oven 5 minutes early, but I’m afraid it might have been more like 1o minutes because those were a bit soft too. Anyways, moral of the story: womp, womp (although they were still totally 100% delicious..)
But as soon as I saw this recipe I knew I was so ready to try my hand at them again. And this recipe is perfect! It really and truly is. The brownie recipe and the caramel recipe are tailor-made for each other, and the idea of putting caramel chunks INSIDE the brownie batter? Well, that’s just genius.
The brownies are fudgey and caramel-y and honestly, this is my new favourite dessert recipe. It’s been about a week since I’ve made them, and one by one each day I’ve had a ready-made, bite-sized treat to enjoy in my fridge. I’m one of those people who prefers chocolate chip cookie dough to the baked thing, and in a similar vein, I think I prefer cold brownies to warm gooey ones. Blasphemous, I know.
My only issue in making this recipe was not letting the caramel set *quite* enough. I was very close, but I also had class in an hour so I couldn’t keep waiting around for the freezer to work its magic. I had no real problems taking it out of the freezer a touch early, I was still able to cut the caramel into pieces and work it into the batter. The caramel “squares” on top ended up being more like caramel blobs, but once baked it made no difference.
I think a new batch of these is warranted in the immediate future. I have friends visiting soon! I have Girls nights to attend! These might just be my be-all-and-end-all dessert. Go! Get your nom on!
This crisp is officially the strawberry-rhubarb pie of 2012. If you don’t remember, and don’t want to go back and read, let me summarize. With both these desserts, the wonderful, seasonal, local ingredients called out to me in the grocery store, and I placed them in my cart without hesitation. With both, I was inspired by their natural beauty – both that of the ingredients and the final product. I adore how the strawberries and rhubarb looked together, tumbling out of a basket. And I adore how the peaches and raspberries look, coated in a little crumble.
Oh – and both were absolutely delicious. Like, DELISH-ious. There’s really something (everything) to be said for eating foods that are local and in season. It just makes sense, doesn’t it? And given how much better they taste, it’s not a hard sell for me. Just look at those colours!
Even though I was inspired by the fruit itself, I got a recipe for a bang-on crumble from none other than my go-to-gal for all things dessert, Joy the Baker. Her peach and raspberry crumble recipe is so awesome. I love that instead of coating the fruit with sugar as some recipes do, she suggests coating it in a handful of the crumble topping. It was a terrific idea, there were delicious crunchy sweet bits running all through the crisp.
It couldn’t really be simpler to make. Rinse and slice peaches. Defrost raspberries (or use fresh ones!). Add butter to sugar and oats with a little salt.
Bake until your mouth waters. Eat until you’ve had your fill. Take it to brunch the next morning and wow people. Simple, but impressive.
Make it! Make it now! Before summer’s over, and the delicious peaches are gone, only to be replaced by GMO’s.
It’s been a while since I made this absolutely delectable treat (before Christmas!), but I loved it so much that I needed to share it with you. Although I just finished reading Kris Carr’s absolutely outstanding and inspiring lifestyle book, Crazy Sexy Diet (read it read it read it!) which eschews sugar, dairy and processed foods, I’m having a hard time kicking my long-time habits. Until I get my hands on my boyfriend’s juicer and a basket full of greenery, I’m going to try to my best to use up the bad things in my pantry and fridge. So maybe that yogurt could be put to good use in this dessert? I’ll be posting about Crazy Sexy Diet (and my Kindle!) just as soon as I catch up on some readings..school’s been taking a backseat lately.
Either click the link above for the recipe (I didn’t change much) or see below for more!
1 stick unsalted butter (that’s 1/2 a cup, and FYI I used salted butter..oops!)
1 cup + 2 Tbsp all purpose flour
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt/applesauce (I used Balkan-style yogurt, which was delicious)
1 cup semi sweet chocolate chips
1 1/2 cups semi sweet chocolate chips, melted for dipping
Cream butter and sugars together. Beat in yogurt and vanilla extract. Mix together the flour, salt and baking soda; add the mixture to the creamed butter/sugar. Once combined, mix in the chocolate chips.
Scoop out little balls onto a baking sheet, put in the freezer for a few hours. I found that the balls never really froze through, just got nice and cold, so I don’t think it matters exactly how long you put them in for. Then you can melt some chocolate chips, dunk the dough balls and put them back in the freezer for a little while. I was too busy eating them to take a picture of that step!
Oh my gosh, I may just have to run into my kitchen imminently and whip these up again!!
Or, alternatively, you could make me some and I could eat them?