After a long week, I love to sit down with the husband and enjoy a pint of chocolate or coffee ice cream. And yes, I usually eat the whole pint in one sitting. Well, I stumbled across this little recipe recently and fell in love. It’s incredibly delicious on it’s own, and amazing with just a few mix-ins! I went for Nutella this time, just a spoonful added to my bowl, but any nut butter would be great, along with cocoa, sprinkles, fresh berries, honey, almonds… the options are endless! I have the feeling this will become a weekly ritual.
And after two small bowls each (it’s so good and there’s no guilt!), we had just enough to fill up a little mason jar and toss it in the freezer for tomorrow night. It just needs a few moments to soften on the counter and voila!
1 Ingredient Ice Cream
via the kitchn
4-6 ripe bananas
Start with ripe bananas: They should be sweet and soft. Peel the bananas and cut them into half inch slices. Put the bananas in an airtight container and freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a food processor. The banana will look crumbly at first; scrape down the food processor and keep blending. As the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it). Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, it will be more like the texture of frozen yogurt. We ate most this way because we couldn’t wait!
Nutella, so far, is my favorite mix-in. What would yours be?
I don’t have much of a sweet tooth and I’m not much of a baker, but wow! these muffins are delicious. My husband has taken up a few hobbies lately, both pickling and baking. The moment he told me he was making these, I said, “they’re going to taste like carrot cake.” And he laughed. But guess what?! They taste like a perfect, light, fluffy, declicious muffiny carrot cake breakfast-magic. I’m totally in love. Again.
Sweet Potato Muffins
via melanie cooks
2 cups flour
1 1/2 cups sugar
2 tsp cinnamon
1 tbsp baking power
1 tsp salt
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups mashed sweet potatoes
Preheat the oven to 375 F. In one bowl, mix the flour, cinnamon, baking powder and salt. In another bowl, mix the egg, sugar, oil, apple sauce and sweet potatoes. Pour wet ingredients into dry ingredients and mix until combined. Line the muffin tin (12 cups) with paper baking cups. Put the muffin mixture in the muffin cups. Put the sweet potato muffins in the oven and bake for 25 minutes.
So delicious when served hot and fresh from the oven, but these muffins stay fresh and sweet for days!
My absolute favorite sweet on the planet is the peanut butter cup, so when Carey Nershi of one of my absolute favorite food blogs, Reclaiming Provincial, wrote this beautiful post on making them yourself at home, I knew I had to share. I will be attempting these soon. Possibly with a bit of almond or hazelnut butter as well. Aren’t they just lovely?
Click here for the complete directions.
We finally don’t have a million things going on this weekend and I’m thrilled. We are dog sitting and have some brunch plans, but compared to the last few weekends, it feels like endless free time.
And although that mostly means we’ll get a little house cleaning done (yay for spring cleaning!),
I’m really hoping we’ll start our little garden – since it stopped snowing here. Finally.
Hope your weekend is just lovely!
Here are some of my recent favorites from around the web:
Panna Cotta is my new favorite dessert and this one looks fantastic.
Funny bit about living alone.
How to dip dye baskets.
The power of a photograph.
Maps for your walls.
The dream scarf.
A guide to champagne cocktails. Yum.
I adore brick walls.
The cutest little wine bottle stoppers.
Quickly pickled veggies.
image via the pursuit aesthetic
Did I mention I’m on jury duty right now? I guess not, since I’m not supposed to talk about the case.
It is driving me a bit crazy though – I don’t keep things bottled up very well! The days are a bit slow, but terribly interesting at the same time. Fortunately, each one is peppered with a number of small breaks… in a small back room. I’m so grateful that they have WiFi in the courthouse; I’ve been able to peruse the online world to my heart’s content. Some of my favorites from this week:
A beer tasting party.
Gorgeous chunky cardigan.
Step 1 to great banh mi: pickled vegetables.
The best macarons in the world.
Beautiful furniture from reclaimed materials.
Polenta for breakfast? Or anytime? Yes please.
Black walls are so dreamy.
(ps) The bouquet pictured above was for my Nana’s 86th birthday this weekend, from Pike Place Market – the very best place in Seattle to get flowers!
This post is a bit belated, since he’s been churning these out all through the holidays, but my dear husband make them again this weekend for my aunt and uncle, and they tend to stay at the forefront of your mind for a while! Macaroons from the store just don’t compare. And minus cooling time, they’re pretty quick prep (which is my favorite thing, possibly ever).
And so I give you, Husband Macaroons:
Natalie’s Every Occasion Macaroons
Adapted from “The Fannie Farmer Baking Book”
Makes about 20 macaroons
This recipe doubles (and triples) beautifully! And do not fear, they will get eaten.
For a gluten-free variation, replace flour with finely ground skinless blanched almonds.
2 egg whites
½ cup sugar
2 tablespoons all-purpose flour, or 2 tablespoons finely ground skinless blanched almonds
Pinch of salt
1 teaspoon vanilla extract
2 cups sweetened shredded coconut (about half a bag)
½ cup chocolate chips/chunks, semi-sweet, dark, or a mixture (optional)
Preheat oven to 350°F. Line baking sheets with aluminum foil or parchment paper (I highly recommend the parchment paper, as the foil can sometimes stick).
Beat the egg whites with hand mixer (high speed) or by hand until they form stiff peaks.
In small bowl, combine sugar, flour and salt. Add mixture to egg whites in thirds. Then beat in sugar, flour, and salt (on low speed) and add vanilla.
After dry ingredients are well incorporated, fold in the coconut with a rubber spatula. All the coconut flakes should be soggy, but the batter shouldn’t pool at the edges.
Form the batter into small 1 inch balls and place 1 ½ inches apart on baking sheet.
The liquid shouldn’t run into a muddle around the balls. Keep a small bowl of warm water to dip your finger in, because the batter won’t stick to wet hands.
Bake for 12-16 minutes in the middle of the oven until puffed slightly and very lightly browned at the tips. Let cool on rack until while you prepare chocolate! (Reserve foil/parchment lined cookie sheets for dipping). Voila!