Are you a fan of Orange Creamsicles? I used to eat those a lot when I was a kid! If you like that orangey, creamy taste, you’ll probably enjoy these pretty and puffy rounded-top muffins. They have a great orange flavor and the white baking morsels give them an extra creaminess. They’re finished off with a yummy orange glaze and more of those creamy white baking morsels, coarsely chopped up and sprinkled on top.Continue reading
It is hot outside today…the type of day you think about having an Orange Julius. I had found a recipe at Mel’s Kitchen Cafe that I wanted to try, and I thought it was really good! I added a little more sugar to mine, but if you don’t want a sweeter Julius, then stick with the lower amount of sugar in the recipe (see below). I especially love the frothy, creamy foaminess of this drink…I’m sure it partly has to do with the powdered sugar in it. It’s a real treat, and great to have any time of day…for breakfast, brunch, or as an afternoon refreshment. Super easy to make, too!
ORANGE JULIUS slightly adapted from Mel’s Kitchen Cafe
Makes 3-4 servings
- 6 ounces frozen orange juice concentrate
- 1 cup milk (can use lowfat or whole milk)
- 1 cup water
- 1/4 to 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 10 to 12 ice cubes
Combine all ingredients, except the ice cubes, in a blender and process until smooth and frothy. Add ice cubes and blend until smooth (I used the “ice crush” setting on my blender and that worked out great).
Then sit in a shady spot and enjoy your Julius!
Have you had very hot weather where you live? What types of things do you like to make on hot days?
Linked to Inspire Me Monday.
Have you served any desserts in jars yet? I’ve seen some great ideas on Pinterest and in several magazines, so when I heard about 150 Best Desserts in a Jar, I was happy to review it and discover a whole collection of yummy recipes, from rich and decadent to light and healthy. Author Andrea Jourdan has developed quite an array of recipes that sound easy and delicious–puddings, cobblers, pies, cakes, trifles, parfaits…just about any kind of dessert you can think of! And you can creatively present them in attractive jars…antique jars, canning jars, or just uniquely-shaped jars you’ve kept…I’m always saving jars from jams, relishes, and other items because they’re just too pretty to discard!
The book is divided into two parts: Warm and Comforting (crumbles, cobblers, puddings, bread puddings, custards, cakes, and souffles) and From the Fridge (fruity and/or creamy desserts, gelatins, trifles, tiramisu, chilled cakes, sweet soups, parfaits, and frothy desserts). I thought the Marble Chocolate Cake with Coffee Cream Sauce, Warm Salted Caramel Pudding, Blackberry Bread Pudding, Pear and Almond Crumble, Brownie Frozen Delight, and Banana Cream Pie Crunch all sounded wonderful. But I decided to try one of the healthier recipes, the Mango Parfait, because I was craving a healthy dessert…and this really hit the spot! Mangos are sweetened with a little sugar and paired with creamy Greek vanilla yogurt for a great-tasting treat. It’s really cool and refreshing, so you’ll have to try this out soon!
MANGO PARFAIT from 150 Best Desserts in a Jar
One of the most popular exotic fruits, the mango here brings its tangy flavor to a perfect companion–yogurt. This is my family’s favorite healthy treat after lunch.–Andrea Jourdan
Makes 4 servings
- 3 mangos, peeled and sliced, divided
- 2 Tablespoons (30 ml) granulated sugar
- 1/2 teaspoon (2 ml) ground cardamom
- 2 cups (500 ml) Greek-style vanilla yogurt
Mangos: In food processor fitted with the metal blade, puree the flesh of 2 mangos with the sugar.
Place remaining mango slices in a bowl. Sprinkle with cardamom and mix gently. Set aside.
Assembly: Spoon approximately 2 Tablespoons (30 ml) mango puree into the bottom of each jar. Cover with 1/4 cup (60 ml) vanilla yogurt. Repeat. When ready to serve, garnish with reserved mango slices.
Tips: For a sweeter treat, add 1 Tablespoon (15 ml) maple syrup to the top of each jar. Mango and maple syrup are a great match. Use any leftover mango puree to make a smoothie.
You could also sprinkle some granola cereal on top of these parfaits–that would make a nice garnish. I was having a little trouble slicing my mangos–most of my slices didn’t look that great–so I cut most of my mangos into chunks and that worked fine, too.
Hope this inspires you to make some desserts in jars–it’s easy and fun!
I love those crunchy Nature Valley Granola Bars, so I thought this would be a good recipe to try. It originated from Americas’s Test Kitchen, but I actually found these granola bars on Bakerlady. I adapted the recipe by making them into Honey Almond Granola Bars by using almond extract instead of vanilla, canola oil instead of vegetable oil, adding a little extra salt, and leaving out the cinnamon, since I didn’t want it to take away from the almond flavor. I also added some milled flaxseed for extra fiber. I liked the way these turned out, so I plan on making them regularly! They don’t taste exactly like Nature Valley Granola Bars, but they have the same great crunchy texture. Since I eat a lot of granola bars, I’m sure I will save money making them myself! Making your own granola bars is also much more eco-friendly, too, when you think of all the packaging used for those store-bought bars.
This recipe works best in a 13 x 18″ pan; if you make it in a 10 x 15″ pan the bars will be thicker and harder to cut. Also, you should not use quick-cooking oats–be sure to use Old Fashioned Oats!
CRUNCHY HONEY ALMOND GRANOLA BARS by NancyC, adapted from Bakerlady
Makes a 13 x 18″ pan (about 24 to 30 bars, depending on the size you cut them)
- 7 cups old-fashioned rolled oats
- 1/2 cup canola oil
- 1/2 to 3/4 teaspoon salt
- 3/4 cup honey
- 3/4 cup firmly packed brown sugar
- 1 to 1 1/2 Tablespoons almond extract (if you just use 1 Tablespoon, the almond flavor will be very, very mild)
- 1 to 2 Tablespoons milled or whole flaxseeds or wheat germ (optional)
- 1 1/2 cups coarsely chopped or sliced almonds
Adjust oven rack to the middle of the oven and preheat oven to 375˚F.
Line a 13 x 18″ rimmed baking pan with aluminum foil or parchment paper.
In a large bowl, combine the oats, oil, and salt, mixing until oats are evenly coated. Transfer mixture to baking sheet and spread into an even layer. Bake, stirring oats every 10 minutes, until pale gold, 20 to 25 minutes. Remove pan from oven and lower temperature to 300˚F.
Combine honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the almond extract.
In large bowl, combine the oats, flaxseed or wheat germ (if using), and almonds, mixing until ingredients are blended well. Then add the honey mixture and stir with a large spoon or rubber spatula until the oats are thoroughly coated with the honey mixture.
Spray the baking sheet, still lined with foil or parchment paper, with non-stick spray and spread the granola mixture in an even layer on the sheet. Spray a large spoon or metal spatula with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, even layer. Bake at 300˚F until golden, about 35 minutes.
Cool granola in baking sheet, on a wire rack, for 10 minutes before cutting into bars with a knife or pastry scraper. Cut bars all the way through (2 x 3″ is a good size), then allow the bars to completely cool. Do not wait any longer than 10 minutes to cut the bars because they harden up as they cool and become difficult to cut.
You can put the bars in a covered container and store for up to 2 weeks.
NOTE: You can make Cinnamon Walnut Granola Bars by substituting vanilla extract for the almond extract, chopped walnuts (or pecans) for the almonds, and adding 1 to 2 teaspoons of cinnamon to the honey and brown sugar mixture.
Do you like crunchy or chewy granola bars–and do you have a favorite granola bar recipe?
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I love trying different variations on banana bread–there seem to be so many! I’ve made a Chocolate Chip Banana Bread before, which is really yummy, so when I saw a recipe at BetterHomesandGardens.com for a banana bread with both chocolate chips and cherries in it, I knew I needed to try it out! I made some changes to the recipe, including using a little more chopped cherries, walnuts, and mini chocolate chips. This quick bread is such a treat and if you want a more elaborate dessert, you can add a scoop of vanilla or cherry ice cream on top of a warmed, thick slice and drizzle chocolate or hot fudge sauce over it all! Continue reading