What better way to declare it's still summer than with frozen mango treats? To my surprise, mango lassis are relatively straightforward, and after looking up a few drink and ice cream recipes along these lines, I went for it, using my all-time favorite yogurt, Greek Gods Honey flavor.
The crust is made of pulverized ginger snap cookies instead of graham crackers and it is sooo good and relatively easy.
We had chunks and we had curd. Why not combine? Citrus and chocolate is always a treat.
For a year plus, hibiscus frosting has been my go-to move when called on to supply sweet treats. Kirsh and I made the signature Molly Rose Hibiscus frosting for cupcakes a few weeks ago for the Molly Rose Show (where Molly's friends showcase their talents in New Jersey), and used box cake. As always they tasted great, but Jenn made the suggestion that lemon cake would be a great pairing. So I tried it out and yum.
I could eat these all day. Gingersnaps are so good, but I'm not a fan of hard crunchy cookies. Biscotti can take a hike. I found a great recipe for soft gingersnaps, and then I added my own bells and whistles (ginger chunks, ginger sugar) and substitutions (coconut oil). After scarfing a bag of crystallized ginger, I found there was a bunch of sugar left over so saved it for just such an occasion as rolling gingersnap cookie dough in it prior to baking.
After having an amazing ginger cake a few weeks ago at a restaurant on the Mendocino coast in California, I've been on the hunt for a recipe. I found a great one on CHOW.com, though I'm wishing it were just a teeensy bit more moist. It's still really, really good and works well with a substitution of coconut oil for vegetable oil. It uses a half cup of fresh ginger!
So far this recipe has gone through a lot of tasty iterations, starting with the original Oatmeal Breakfast Cookie, then Honey-Filled Pumpkin Banana Protein Puffs, and now a slight alteration and a few new bits of flair brings us to Chocolate Ginger Protein Puffs. Each time I make a new version of these puffs, I keep saying "best yet!" and it's true. Gluten-free and sugar-free (*if you use plain dried ginger and not the candied kind, that is).
Besides being the coolest, funniest person I know, my 13-year-old niece Aviva has turned out to be an Exquisite Courser! While I was visiting her over the holidays she busted out with this delicious treat:
Liam made orange marmalade as holiday gifts with fresh ginger and Wylie Howell whiskey (made in Petaluma!):
I almost threw out a packet of granola I bought at the Portland Airport a few weeks ago and I'm so glad I didn't! I cut up some persimmons that were getting mushy, apples, squeezed on some lemon juice and then made a topping with the granola, some sugar, a dash of salt and coconut oil.
I found this recipe by searching for "gluten-free pumpkin bread" and then adapted it into a more treat-like form (mainly because I lost the bread pan I was planning to use). I may have actually forgotten to put the vanilla extract in - oops! It was still really good. Not too sweet and a great snack.
Adapted a cranberry ice cream recipe from Epicurious and made some sugar substitutions and, of course, added chocolate chunks. There's something about the tart cranberries mixed with the super creamy custard base that makes it super special, and the dark chocolate. For this I used 88% dark chocolate and I skipped the cinnamon stick that the original recipe calls for.
What to do with extra beets? Boil until soft, chill, and then keep on hand to dump into your next smoothie. This smoothie is EXTREMELY EARTHY, but as I found, this attribute makes it perfect for inclusion in sweet & salty meals as a base. After a very filling glass of this, I froze the rest in an ice tray and have been using the red velvet smoothie cubes in dishes such as the Saucy Chunks o Pork Butt recipe I just posted, but also just as ice cubes in juices and seltzers and added to oatmeal as well.
The name may sound tediously good-for-you but don't be fooled! These have the texture of a moist cake and the added benefit of being gluten- and (mostly) sugar-free (not counting whatever sugar quotient is in the chocolate chips you use). Kind of a miracle.
I wanted to make an easy dessert with the strawberries I bought at a farm stand in Petaluma. I made a plum crisp recently that was a little too sweet so I decided I would try to add some savory elements to a strawberry crisp. I drizzled olive oil and balsamic vinegar over the sliced strawberries, added a little black pepper and threw on some chopped fresh basil.
This is a variation on a radical innovation brought to us by our friend Kirsh. Back in March she made an amazing, amazing cake for our friend Molly's birthday using raspberries and hibiscus powder in the frosting to make it a bright fuschia color with a tanginess that made the gave the frosting a whole new edibility. Normally I find frosting to be so sticky sweet as to be impossible to finish, which makes me not the hugest fan of cakes. This cake changed that stance forever.
Debbi and I Vitamixed frozen peaches and condensed milk + bourbon-camomile-nectarine compote + blueberry-lavender-brandy compote + fruit/herb garnish bonanza. Yes, we took it too far!
Recipe brought to us by Jessica Sax. We had a short-lived contest to see what these ridiculous things should be called and we kept saying “oh my god” as we ate them, so the name became clear.