Posts tagged ‘Desserts’

July 9, 2013

Strawberry Rhubarb Sorbet

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I was buying strawberries from the local farm daily this season. And we ate them by the quart, daily. I did nothing creative, short of mashing them up with a fork and mixing them in my morning yogurt or pouring that same concoction on top of frozen yogurt. Their juicy, sweet deliciousness was all we needed. No sugar, nothing. The plain strawberries were perfect.

Alas, strawberry season has come to a close where we live. I’m ok with that. Not because I ate my weight in strawberries, but looking at it in a more positive light, it means we’re one step closer to tomatoes and corn. And I’m happy to announce that we just had our first peaches of the season. Delicious!

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I felt obligated to muster up one creative strawberry concoction with the last of the berries, so I opted for Dave Lebovitz’s Strawberry Rhubarb sorbet. If you haven’t made sorbet, you must give it a try. It’s simple to make, and a healthier dessert choice. In the past I’ve made both mango and blackberry sorbet. Both are equally refreshing summer treats.

Adapted from Dave Lebovitz

INGREDIENTS

  • 3/4 lb rhubarb, cut into 1/2 inch pieces (about 4-5 stalks)
  • 3/4 cup sugar
  • 2/3 cup water
  • 1 1/2 cups fresh sliced strawberries
  • 1/2 tsp fresh lemon juice

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Put the sliced rhubarb, water and sugar in a saucepan and bring to boil, stirring until the sugar dissolves completely. Cover and allow to simmer until the rhubarb is tender, about 5 minutes. Remove from the heat, transfer to a bowl and bring to room temperature. If you’re impatient like me, once the bowl cools slightly, place it in the refrigerator for 30 minutes or so.

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Meanwhile, hull and slice your strawberries. Place them in the bowl of a food processor along with the cooled rhubarb and lemon juice. Puree until the mixture is smooth. Transfer to a container or bowl, cover and refrigerate until chilled completely. Emphasis on completely. I recommend making the mixture the day before you plan to make the sorbet.

Following the instructions on your ice cream machine, pour the chilled strawberry rhubarb mixture into the bowl of the machine and blend.

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If you can keep everyone from eating it right out of the machine, place it into an air-tight container in your freezer. For my next trick, I think I will be trying peach sorbet. How yummy will that be?!

April 3, 2013

Mini Banana Muffins

Mini Banana Muffins

With 4 overripe bananas sitting on my kitchen counter I was looking for something different to bake, other than banana bread. I found this recipe from Martha Stewart online. I changed her original recipe which called for sour cream, and used nonfat vanilla Greek yogurt to make them a bit healthier. A perfect little chunk of chocolate in the center gave them the added sweetness they needed. Making muffins in the mini cups is a bit dangerous. Isn’t 8 a proper serving? I guess not.

Mini Banana Muffins

These are not overly sweet, making them the perfect treat with a cup of afternoon coffee. The recipe rendered me 40 mini muffins, eating them by the handful had them gone in a flash. You can bake these in regular sized muffin tins, just increase the bake time by about 5 minutes. Watch until they turn a perfect golden color and check when a cake tester comes out clean.

Mini Banana Muffins

Adapted from Martha Stewart

INGREDIENTS (makes 36-40 mini muffins)

  • 4 ripe bananas
  • 1 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 – 6oz container non-fat vanilla Greek yogurt
  • 1 tbsp  vanilla extract
  • Chocolate chunks

Preheat the oven to 350 degrees.

Place the bananas in the bowl of a stand mixer using the paddle attachment and mix until well mashed. Add the brown sugar and mix. Add the oil and egg and mix until smooth. Add both flours, the baking powder, baking soda and salt, mix until just incorporated. Add the yogurt and vanilla extract and mix one last time.

Pour the batter into prepared mini muffin tins, or line the cups with muffin papers. Fill each cup about 3/4 full. Place a single chocolate chunk in the center of the batter in each cup. Bake for about 15-20 minutes until golden. I use the convection setting on my oven. These were done in 15 minutes.

Cool on a wire rack. Enjoy!

 

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