Hot Potatoes

Remember years ago when sweet potatoes had a moment in pop culture history, akin to the fervor perpetually surrounding everyone’s seasonal darling, pumpkin spice? Oprah Winfrey essentially discovered the orange spud, according to online sources- And you know that if it’s on the internet, it must be true. All of a sudden, health gurus and foodies alike raced out to clear supermarket shelves of the tubers. It was as if no one had ever noticed them before, or at least, fully appreciated their flavorful potential.

Like all food trends, the extreme pitch and tenor of that enthusiasm quickly died down to a low roar, eventually settling back into a quiet hum of indifference. Where are all the sweet potato proponents now? Is there really only room in the oven for one autumnal vegetable superstar?

This year, I’m bringing sweet potatoes back. I’ve already professed my support for their simpler starchy brethren, so it’s time we dig a bit deeper into the root cellar for more colorful, flavorful possibilities.

Warm spices and dark, rich molasses join forces with the supple amber flesh, transforming the nostalgic, simple pleasure of the humble rice crispy treat into a seasonal delight. The satisfying crunch of toasted pecans punctuate the chewy, tender squares, rivaling the experience of a full slice of Thanksgiving pie.

Better than baked custard or scratch-made pastry, though, the instant gratification of transforming basic ingredients into a instant dessert surely squashed the competition. That’s definitely something to be thankful for.

Continue reading “Hot Potatoes”

Deep-Freeze Delights

Given my extreme aversion to even the slightest hint of cold temperatures, it can be quite challenging to placate the daily cravings for ice cream when the dark ages of winter arrive. Usually, it’s a battle of mind over matter, ignoring the chills that go down my spine, shivering through every sweet lick. Particularly bad cases will send me straight to the tea kettle for sips to thaw out of the inevitable brain freeze. The pain is always worth the pleasure, but surely, there must be a better way to sooth the more sensitive sweet tooth.

Not only is there a way to stay toasty and warm while snacking, but there’s an even healthier way to indulge, too. Froozer is a great tasting frozen snack made with 100%fruit – all the goodness and great taste of perfectly ripened fruits, with no added sugar, juice or concentrate. The moment I first tried these wholesome treats, I knew it would shake up my whole winter routine. First of all, these are not mere popsicles flavored with juice or concentrate, but fully blended fruits with nothing added nor taken away. Stunningly creamy and sweet without any sugar, each slow-churned flavor tastes as bright and fresh as a summer’s day. Before I knew it, I was even tossing them into smoothies for instant morning fuel, delicious enough to qualify as milkshakes.

Still, as the frigid winds howled with increasing volume outside, I found myself on the verge of a seriously hangry meltdown… When I realized that’s exactly what I should do. Since they’re made of simply whole fruits, each stick is like an instant flavor infusion for any recipe, ready in your freezer whenever you are. Thinking quickly and pulling ingredients from the pantry, it was a matter of minutes before a brand new cookie creation came to be.

An edible island escape, the sprightly combination of pineapple, mango, and banana found within each Tropical Sunset frozen fruit snack transforms a pile of shredded coconut into an nutritious and delicious bite of paradise. These coconut macaroons couldn’t be more simple to craft, which is why they suit this no-nonsense source of inspiration so well.

It might be tough to sacrifice that perfectly churned, creamy consistency by bringing up the temperature a bit, but once you taste these new, equally satisfying healthy confections, you won’t regret taking the risk.

This post was made possible thanks to Froozer and Mambo Sprouts.

Tropical Sunset Coconut Macaroons

1/4 Cup Coconut Oil, Melted
6 Froozer Tropical Sunset Frozen Snacks, Thawed
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 1/2 Cups Unsweetened Shredded Coconut

In a medium-sized bowl, mix together the melted coconut oil, thawed Froozer snacks, vanilla, and salt until smooth. Add in the shredded coconut and stir thoroughly to combine. Once the whole mixture is homogeneous, scoop out cookies with a small ice cream scoop and place on a small sheet pan. Chill until firm, at least 1 hour, or expedite the process by stashing them in the freezer for 20 minutes. Store in an air-tight container either in the fridge or in a cool, dark place. The cookies will keep for 5 – 7 days.

Makes 12 – 15 Cookies

Printable Recipe

A Very Merry Unbirthday to You!

Birthdays come and birthdays go. Some are occasions to rejoice, some are best forgotten. Ready or not, they happen to the best of us, and we find a way to struggle through, as it sure beats the alternative. For the remaining 364 days a year, we tend to gloss over the fact that we’re still getting older, still surviving to see another morning; why shouldn’t we celebrate that too? Treat yourself to a nice dinner because it’s Monday. Splurge on some fancy olive oil because you answered all your emails. Throw yourself a party because you damn well feel like it. Most importantly of all, eat cake simply because it’s delicious.

Birthday cake is the first thing that came to mind upon cracking open a bottle of baker’s extract, my new favorite secret ingredient. Primarily vanilla but so much more, Rodelle describes it as having notes of chocolate, caramel, cream and oak mingling within the dark emulsion. If you ask me, it’s like vanilla with the dial turned up to 11. Robust and smooth, just a few drops add incredible richness and complexity to any sweet treat, which is why I’ve been reaching for this bottle more often than not. Blend it into pancakes for legitimate cakes made in a pan. Add a splash to a protein drink transform it into a cake batter milkshake. In the case of today’s recipe, mix things up with simple cereal bars, and create an everyday birthday treat.

The much beloved childhood cereal bar morphs into a convincing cookie and cake hybrid with just a few small tweaks. Crunchy, chewy squares of crisp rice are bound together with a simple sticky syrup, bolstered by that extraordinary baker’s extract and just a touch of cake flour to really cement the theme. White chocolate stands in for frosting, keeping these snacks packable, portable, and perfectly suited for whipping up on every unbirthday you please. Speaking of which, don’t you have one coming up soon, too? Maybe you should start planning your next batch right now.

Though technically optional, I would argue that it’s really not a birthday without sprinkles, so err on the side of whimsy and let it rain. If you really insist on being an adult about it, chopped nuts could be an acceptable topping as well… Albeit considerably less fancy-free.

This post was made possible thanks to Rodelle and their sweet contributions.

Birthday Cake Crispy Rice Treats

5 Cups Crispy Brown Rice Cereal
3 Tablespoons Cake Flour
1 Tablespoon Vegan Butter
1/2 Cup Light Agave Nectar
1/2 Cup Granulated Sugar
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Rodelle Baker’s Extract

6 Ounces (About 1 Cup) Chopped Vegan White Chocolate, Homemade or Store-Bought
1 – 3 Tablespoons Assorted Sprinkles

Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Combine the cereal and flour in a large bowl; set aside.

Set a medium saucepan over low heat and begin by melting the butter. Once liquefied, add in the agave, sugar, and salt, stirring as needed until the sugar crystals dissolve. Bring the mixture to a steady boil and then cook for an additional 3 – 5 minutes, until it appears to have thickened slightly. Remove from the heat and quickly stir in the both extracts.

Pour the contents of your saucepan over the dry mix and fold it in carefully but briskly with a wide non-stick spatula, being careful not to crush the cereal.

Transfer the sticky mixture into your prepared pan and gently press it out into an even layer. It’s easiest if you grease the bottom of a flat measuring cup and use that to smooth it down, applying firm downward strokes across the full pan of cereal.

Seal the deal by melting down the white chocolate and pouring it on top. Distribute the sprinkles equally across the top, and let the chocolate cool until set. Slice and celebrate!

Makes 10 – 12 Bars

Printable Recipe

Lazy Day Luxuries

Browsing through the latest issue of a prominent food magazine, the leading sentence of yet another summer recipe round up grabbed me by the throat. Proclaiming August the “laziest month,” it struck me as a particularly bold declaration, forcing me to consider how plausible such a blanket statement might actually be. When else would we, collectively as a workaholic society, sneak out of the office sooner, take longer siestas, or justify more extended weekend adventures? December would be a close contender, but when you factor in the stress of holidays and family obligations, it’s clearly out of the running. Perhaps they’re right; perhaps August does take the cake for stringing together the most laid-back, unhurried days on the calendar.

So, as July inevitably slips through our fingers, it’s time to batten down the hatches and prepare to seriously take it slow. I’m all about minimal effort resulting in maximum impact, which is why I can’t get enough of The Blender Girl‘s raw key lime pudding.

It first graced my hot and humid east coast kitchen a number of years ago and has become an annual summer staple ever since. It’s baffling that I somehow neglected to include it in my initial review of her brilliant cookbook, but I suppose I was subconsciously saving it for the more languorous days that best suit the no-muss, no-fuss preparation.

I’ve barely done anything to the original formula, which only goes to show what a solid recipe Tess has concocted here. I’ve never gone out of my way to actually use key limes, and yet it still bears a sprightly, zesty flavor thanks to the balance between standard limes and lemons. I’d venture to say that adding a touch of grapefruit to the party might be a delightfully tangy addition, too. It’s a good thing we have the whole month of August ahead of us- I’ll undoubtedly have many more batches of this refreshing raw treat to experiment with.

Raw “Key Lime” Pudding
Modified slightly from The Blender Girl Cookbook by Tess Masters

1/2 Cup Lemon Juice
1/2 Cup Lime Juice
1/3 Cup Light Agave Nectar
2 Medium-Sized, Ripe Avocados, Pitted and Peeled
2 Medium-Sized, Ripe Bananas, Chopped
1 Teaspoon Finely Grated Lemon Zest
1 Teaspoon Finely Grated Lime Zest
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt

It’s easy enough to figure out how this one comes together, but in case you need some hand-holding, here’s how it all goes down: Throw everything into your blender and process until completely smooth, pausing to scrape down the sides of the container if needed. Transfer to four individual glasses or ramekins, and refrigerate for at least 3 hours, until chilled. Serve the same day to prevent browning.

Makes 4 Servings

Printable Recipe

Just Add Ice Cream

Given my unconventional approach to featuring a pint of my favorite ice cream, as highlighted in my previous recipe melt down, it should surprise precisely no one to learn that I was once a master at making ice cream soup. Especially when the air took on a chilly edge and a solidly frozen scoop could send shock waves rippling through my sensitive teeth, it only made good sense to temper my treats a bit. Science has proven that we’re less capable of tasting the full flavor nuances of anything chilled below 32Β°F. I’d like to think I was simply wise beyond my years, gleefully turning sundaes into spoonable milkshakes for maximum enjoyment. Inevitably this led to some very sticky situations and many stained shirts, but that’s another story.

It wasn’t long after gaining the privacy of my own tiny apartment kitchen that I began to tinker with some downright insane concepts, while taking my penchant for ice cream soup to the extreme. After one cycle too many in the microwave, I discovered that my luscious chocolate ice cream had “defrosted” far beyond the realm of milkshake territory, sloshing around inside its cardboard carton freely. While one could toss the liquid back into an ice cream churn and salvage the mess, I saw this as a new opportunity. A new ingredient to play with, once again, to transform into an entirely new treat.

No baking is required for those suffering under summer’s stifling heat. In fact, the end results taste even better when eaten chilled; an inadvertent homage to its frozen origins. For anyone who’s ever craved a brownie denser than a cake, or a fudge just a hair lighter than pure ganache, these obscenely rich bars fill that gap. Admittedly, the squares pictured above are much too large for any reasonable human being to consume in one sitting. That didn’t stop me, of course, but I can’t recommend it for the sugar rush and food coma sure to follow. Just a little bit goes a long way with these devilish little dark chocolate squares.

This is yet another entry for the Raise a Pint Recipe Contest, fostered by Go Dairy Free and So Delicious. The entry period will end on July 24th, at which point all the sweet recipes will be revealed and you can vote for your favorites. In the meantime, you can join in by sharing your ice cream moments on Instagram, Facebook, or Twitter- Be sure to use #RaiseAPint! Find the full details right here.

Instant Brownie Fudge Bars

1 Pint So Delicious Chocolate Coconut Milk Ice Cream
1/4 Cup Coconut Oil
1/2 Teaspoon Salt
4 Cups (About 18 Ounces) Finely Ground Chocolate Sandwich Cookie Crumbs
1/2 Cup Chopped Walnuts or Pecans, Divided

Line an 8×8-inch square pan with aluminum foil and lightly grease; set aside.

Place the ice cream, coconut oil, and salt into a medium saucepan and set over medium heat. Allow everything to fully melt, bringing the liquid to a gentle boil. Reduce the heat to medium-low and continue cooking, whisking periodically, for about 5 minutes.

Add in the cookie crumbs and half of the nuts, stirring quickly and vigorously with a wide spatula. The resulting batter will be very thick, so don’t be afraid to put some muscle into it. Transfer to your prepared pan and spread the mixture out into a smooth, even layer. Sprinkle the remaining nuts over the top and use your palms to gently press them into the surface.

Move the pan into your fridge and chill for at least 4 hours, or into your freezer for 2, before slicing into bars or squares as desired. Store in an air-tight container in the fridge, for up to a week… If you can keep you hands off of them for that long.

Makes 16 – 24 Servings

Printable Recipe

Ugly but Tasty

Though it’s a quality often possessed by the most delicious meals and one that I passionately embrace in my daily menu, ugliness can be the kiss of death for a new recipe. Creations so unsightly that no amount of careful prop styling nor Photoshopping can disguise, countless innocent dishes have met their end, sacrificed in the name of vanity and not in good taste. For this conceit, I must apologize, my dear readers. It’s a personal shortfall that I couldn’t look beyond a bad photo shoot for so many homely, but tasty, pursuits.

Thank goodness for recipe tasters. Even when I’ve written something off as unexceptional, imperfect, and most commonly of all, unphotogenic, there are passionate eaters in my life outspoken enough to rescue those edible gems from certain doom. One of the most “famous” cases was that of the Frankenstorm Pie; quickly thrown together without any recipe at all, it was only due to the begging and pleading of the recipients that it was even recorded in any format to begin with, let alone make the final cut for the pages of Easy as Vegan Pie.

By some small miracle and number of very vocal recipients, one of last year’s holiday gifts was rescued from a similar fate. Inspired by the traditional rum ball, these potent little treats may be sorely lacking in the beauty department, but the flavor sure won’t leave you wanting. Spiked with a heady dose of both mint and coffee liqueurs, they were originally dubbed “Boozy Peppermint Mocha Balls,” but the only way I could think to improve their image problem was to further finesse the moniker, at the very least.

Just think of these little morsels as the adult version of a peppermint mocha latte in candy form, and for maximum enjoyment, don’t waste too much time admiring their good looks… Or lack thereof.

Spiked Peppermint Mocha Bites

2 1/2 (12-Ounce) Packages Peppermint Joe-Joe’s or Mint Chocolate Sandwich Cookies (30 Ounces Total)
2 Cups Confectioner’s Sugar, Divided
1/4 Teaspoon Instant Coffee Powder
1/4 Teaspoon Salt
1 Cup (6 Ounces) Semi-Sweet Chocolate Chips
1/4 Cup 100% Grade B Maple Syrup
1/2 Cup Kahlua or Any Other Coffee Liqueur
1/4 Cup Creme de Menthe or Any Other Mint Liqueur

Place the minty sandwich cookies of your choice in the bowl of a food processor fitted with the “s” blade, and pulse until very finely ground. Don’t worry about a few larger pieces; the extra texture is a nice addition. Introduce 1 cup of the confectioner’s sugar, instant coffee, and salt next, pulse briefly to incorporate.

In a microwave-safe dish, combine the chocolate and maple syrup, and heat for 60 seconds. Let stand for another minute before stirring thoroughly, until the chocolate is completely melted and smooth. Add the liquid chocolate into the food processor along with both liqueurs. Pulse again until the mixture is more or less homogeneous, with no particular dry or wet patches.

Scoop out a heaping tablespoon for each bite, roll firmly but gently into a ball between your palms, and toss in the remaining cup of confectioner’s sugar to coat. Repeat until all of the cookie mixture is used up, and work quickly; it becomes increasingly difficult to shape as the chocolate cools. Store in an air-tight container at room temperature for up to a week, or in the fridge for up to a month… If you can manage to ignore them for that long.

Makes 5 – 6 Dozen Bites

Printable Recipe