Crazy Healthy Low Sugar Smoothie
Well here we are in the midst of the “New Year, New You” mantra. I’ve been asked numerous times what my New Years resolution is for 2015 and I have yet to have an answer. In the past I’ve had many, pertaining usually to relationships or professional goals. I digress…. But for those of you who are seeking health, or looking to maintain health, this smoothie is for you!!
In an attempt to make this smoothie as low-sugar as possible, I utilized kale juice and coconut water for the liquid component.
Makes 1 large smoothie.
1/4 cup kale juice (I used Naked brand)
1/4 cup coconut water
1 large carrot, chopped
1/2 orange, peeled
4 strawberries, sliced
1/2 cup blueberries
1/2 frozen mixed berries
- Blend together! (That was easy)
Macadamia Nut and White Chocolate Blondie Bars
New year, new color! Instead of brownies, let’s bake up some blondies today. I am one lucky gal, I must say. I received the Beekman Heirloom Dessert Cookbook for Christmas and could hardly wait to dig into it and get it allllll covered in flour and sugar and vanilla. The first recipe I took a shot at is the “Blondies With White Chocolate and Macadamias”. I modified the recipe ever so slightly, topping the bars with some flaked coconut. The result- an exquisitely warm aroma filling my entire apartment. Mmmm mmmm mmm.
These bars boast a large a mount of toasted, salted macadamia nuts as well as some rich white chocolate chips for a sweet&salty contrast. The sugar component is solely brown sugar, for superior warmth. Finally, I topped them with some flaked coconut which browned nicely for a caramelized addition to the bar.
Makes one 9×13 inch pan of bars- you can cut them as large or as small as you’d like!
1 cup (2 sticks) butter, softened
1&1/2 cups brown sugar
2 teaspoons vanilla bean paste (or vanilla extract)
2 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped macadamia nuts, toasted and salted
1 cup white chocolate chips
1/3 cup sweetened, flaked coconut for topping
- Preheat oven to 350 degrees and prepare 9×13 inch baking dish with parchment paper and spray sides with cooking spray
- In a standing mixer fitted with the paddle attachment, blend softened butter and brown sugar together
- Stir in vanilla
- Blend in eggs, one at a time
- In a separate bowl, whisk together flour, baking soda, and salt
- Slowly add flour mixture to butter mixture until completely combined
- Fold in white chocolate chips and macadamia nuts
- Pour batter into prepared dish, using spatula to make the top smooth
- Sprinkle coconut on top until evenly covered
- Bake bars for about 35 minutes, or until a toothpick placed in the center comes out clean (if coconut is getting too toasted before bars are done, you can place a piece of aluminum foil on top of them)
- Remove from oven and allow to cool for 20 minutes before slicing
Chocolatey Pepperminty Fluffy Marshmallows
It’s a marshmallow world in the winter… welllllllll, here in Phoenix there is little snow to behold. But while there is little snow, there is still plenty of powdered sugar to drench these fluffy marshmallows! These deliciously soft little mallows are made atop the stove and then left to “set” for about 3 hours. They are ridiculously simple, and you can customize them to have any flavor profile you desire, if chocolate+mint= not appealing to you. OR… you can leave them alone and enjoy them in a cup of hot cocoa. There are just so many options…
What can I say? There is a LARGE dose of vanilla bean paste in these, creating that rich marshmallow flavor. Atop them rests a generous dose of semi-sweet chocolate and some pulverized candy canes. Chocolate and mint win me over every time.
Makes about 20 large marshmallows.
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 & 1/4 cups light corn syrup
1/4 teaspoon salt
3 teaspoons vanilla bean paste (or vanilla extract)
1 & 1/2 cups powdered sugar
Vegetable oil for brushing
3/4 cup semi-sweet chocolate chips
5 candy canes
- Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
- Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat.
- Once marshmallows are coated in powdered sugar, microwave chocolate chips in bowl for 30 second intervals. Stir chocolate between each interval until completely melted. Place candy canes in food processor to pulverize, or place in plastic bag and break up with a hammer. Easy!!
- Place each marshmallow in bowl of chocolate and spin around until top is completely coated. Sprinkle with peppermint pieces.
- Allow marshmallows to sit and for the chocolate to harden. Then enjoy them!!
//Merry Christmas from Ingredientology//
Skillet Green Chili Cornbread
I will admit, I have been quite distant lately. Between traveling, camping and working, I have not had the pleasure of developing recipes and getting creative with my photography. Alas, I am back. And with the gloom and heaviness that has been present with the heavy rains in Phoenix recently, I think some comfort food is needed.
This cornbread is cooked in a skillet for even-cooking, and plenty of butter is in the batter for superb moistness. I added some diced green chilies in there for a nice kick and a flavor-packed bite. The preparation of this is extremely easy.
1&1/4 cup cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon of your favorite seasoning blend
1&1/3 cup whole milk
8 tablespoons melted butter, divided
4 ounce can of diced green chilies
- Preheat oven to 425 degrees, place skillet in oven to heat up
- Mix together cornmeal, flour, sugar, salt, baking soda, baking powder, and spices
- Add milk, eggs, and 7 tablespoons of the melted butter until combined
- Fold in the diced chilies
- Remove skillet from the oven, reduce oven to 375 degrees. Use remaining melted butter to grease skillet
- Pour batter into skillet and return to oven
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean
Thanks for visiting!