I’ve been making popsicles left and right. It’s fun, tasty and healthy so why not right? Why make popsicles instead of liters of ice cream you ask? Well…
1) portion control – my weakest link…O.o
2) Every popsicle can be different from another!
3) They freeze faster hence I get to eat them earlier! 🙂
SO this secret ingredient to all my popsicles is…..>>>>>COTTAGE CHEESE<<<<<
I love adding cottage cheese to these frozen treats. They add texture and creaminess and it doesn’t affect the taste you are trying to achieve. Fruit popsicles taste awesome and they are always so refreshing!
Here are the basic ingredients I use
– Chobani or 365 (whole food brand) greek yogurt
– Cottage cheese
– Fruits of your choice
– Agave (optional)
Sometimes I get lazy, I just use flavoured greek yogurt with cottage cheese and it taste just as good! If you are curious about what are some of the combinations, here are my favorites (going from left to right in my pictures)
- pineapple yogurt + rambutan
- vanilla yogurt + fig
- raspberry yogurt + logan
- pineapple yogurt + roasted peach <- MY ABSOLUTE FAVORITE!!
Give them a try! You won’t be disappointed. *Scout’s honour* 😀
I couldn’t help myself but bringing home two bouquets of dried culinary lavenders last weekend from Farmers Market. The smell pulled me in and they looked too pretty to not take home. 🙂 I have to admit I wasn’t a fan of lavender scent growing up and found it a little overwhelming. In the past few years, this particular fragrance started to grow on me. It may have something to do with some of the delicious lavender treats I have tried. It’s interesting how our taste bud can change our preference of smell, eh? 😛
With all the lavenders I bought, I had way more than enough for just displaying them. Plus I don’t want the place to be trenched with the smell, that might kill the enjoyment of anything. So I decided to make some shortbread cookies! What do people think of shortbread cookies when it gets mentioned? “umm yummy…” then followed by “but it’s so unhealthy… all that butter..!” yeap I agree. I even thought twice when the idea first popped up. Most shortbread recipes requires a whole ton of butter and sugar and I have read at least ten recipes on them. I thought well it’s either that I will feel extremely guilty while eating them OR I can risk wasting a batch and push for healthier alternatives. So I did and how did it turn out? well… read on 🙂
I think I may have pushed the limit of this recipe further than some people may prefer. But I promise you, it taste great at the end even though you may think it will turn disastrous throughout the process. Here’s the recipe I used as a guideline and below is the actual measurement of the ingredients I used. I’ve substituted half of the flour with whole wheat flour and some honey for sugar.
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 3/4 C butter, softened
- 1/2 tsp baking powder
- 1/4 tsp of salt
- 1/3 C sugar
- 3 tbsp honey
- 2 tsp fresh rosemary
- 2 tsp culinary lavender
- Mix all the ingredients together. Leave a few rosemary sprigs for decoration if you would like.
- Place the mixture on a large piece of parchment paper and roll it out to about 1/3 inch thick. Don’t worry if your mixture looks all crumbly, this is expected. This is due to the reduced butter but you should still be able to roll it out to a pizza shape. Look at my picture below. 🙂
- Let it chill in the fridge for about an hour or two.
- Preheat oven to 325 F. Use a sharp knife to cut dough into 1 1/2 – 2 inch squares.
- (optional)Place a small piece of rosemary on some of the cookies. Put some granulated sugar in a small bowl and dip each cookie into the bowl and let one side be coated with sugar.
- Place them on a baking mat or leave it on the parchment paper. Move them so they have a little space in between. They won’t expand much so you don’t need much space in between.
- Bake 15-18 minutes, until edges are a little golden brown. Let it cool then enjoy the fruit of your labour! 😀
I tried to follow the steps pretty much stated in the recipe link above except I couldn’t on some of the steps due to the recipe alteration. Here’s a few difficulties I had to face with my changes.
- The dough was way too crumbly due to lack of butter. You can see from the picture below that it’s almost impossible for me to make a dough out of it, definitely can’t make a log shape. I had to make mine like a pizza with a roller.
- I rolled the dough on my baking mat and I couldn’t cut the cookie batter after because you shouldn’t be cutting on a silicon mat. I still cut mine on it but I really wouldn’t suggest this. I just couldn’t move mine without crumble the whole thing. I should have put it on a parchment paper first before cutting then moved it to my baking mat. At least I know now! 🙂
- Make sure you are fast at decorating, you should bake with cold cookie dough right out of the fridge. If you took long at decorating or what so ever then pop them back into the fridge until they get cold again.
Despite the crumbly dough I had to work with, I really liked this recipe. It wasn’t as greasy/sugary as most of the shortbread cookies I have tried in the past! Even with the cut back on butter, these cookies were still crumbly and buttery enough! 😀 I love the combination of lavender and rosemary together. I can imagine making many other tasty treats with these two ingredients! ❤
Update – 08/20
Another attempt of improving this recipe! With just a few more tbsp of butter, I was able to roll my dough and make cookie discs from them! If you don’t want to work with a crumbly mixture, instead of using 3/4 cup = 12 tbsp of butter, use 14 tbsps of butter! Just two extra tbsps added enough moisture to allow the flour to stick together! 😀
This IS a perfect date night dessert! 😉
So I call this date night dessert but really it can be made for any occasion even for a night in by yourself! I made this for myself last night as an experiment and I was surprised how tasty it turned out and not to mention how quick you can whip this together! It looked so pretty that I had to take a few pictures of it to show you! 😀
You only need three ingredients:
- Ice cream – I used Talenti Strawberry ice cream, I think vanilla is always a safe bet and will taste great as well.
- Fruit – in this case I thought raspberry would go well and it did!
- Here the key ->chocovine (chilled)!! This Dutch chocolate red wine blend is darn amazing to use not only as a dessert beverage but also as syrup for your favorite ice cream! 😀 😀
Scoop spoonful of ice cream and layer some fruits in between. Drizzle or pour in the chocovine depending on how much you like it. 😛 Serve it in a bowl or in a champagne glass like I did, doesn’t it look so good?! ❤
This is not only the best of two worlds but three! Ice cream + chocolate + red wine… Do I need to say more? XD
Do you like nutty sweet citrusy treats? Do you like quick recipes? if you say yes then this is definitely something you want to read on!
Here are the things you need (most of these are optional in my opinion with only half that are necessary). I had limited ingredients that yield to 8 cookies so use the below measurement according to the number of cookies you want to bake.
- 1/2 cup chopped hazelnut (must)
- 1/6 cup or 3 tbsps sugar (must)
- 2 tbsp unsalted butter (must)
- 1/8 whole wheat flour or any flour you have (must)
- 1 tbsp orange zest
- 1 tbsp honey
- 1/2 tbsp milk/heavy cream
- a bit of kosher salt
1) Preheat oven to 350 F. Mix together hazelnut, flour and orange zest together.
2) In a saucepan, combine sugar, butter, honey, salt and cream/milk together. Dissolve the sugar and bring the mix to boil.
3) Pour this hot sauce into the hazelnut mix.
4) Drop table spoonful of the mixture onto baking sheet and flatten them out a bit, space them out at least two inches apart because they will spread out!
5) Pop them in the oven and set the timer for 7 mins, they burn fast so check them often!
They are super delicious and easy to make. They go perfect with coffee/tea or eat them plain like I do! 🙂 You can also crush them and put them on top of ice creams! 😀