Today I’m featuring this charming cupcake by A Little Nosh because she cleverly used spinach to color her cake green instead of artificial coloring. Brilliant! Click here for her full recipe. Always buy organic ingredients when possible to avoid fattening “FrankenWheat” with GMOs (more info here)!
Have a safe and Happy St. Patty’s day!!!
I had the best time the other day baking with Leslie Durso, aka, Veggie Dream Girl. We thought we’d experiment together by making our first batches of Cake Pops (also known as Cake Balls or Truffles). The first time I had Cake Pops I about died on the spot. I was convinced that this dessert was going to be the new cupcakes. Hmmm. Let’s put a pin in that thought.
WHAT ARE CAKE POPS? Cake Pops sound so simple at first. You mash cake and icing together, roll the mixture into balls, and then coat them in chocolate!
Step 1
Step 2
Step 3
We decided to make one batch Banana Bread with Butterscotch Frosting, dipped in Milk chocolate and one batch Red Velvet cake with Cream Cheese Frosting, dipped in White chocolate.
The process clearly revealed that the quality of ingredients and the proportions make a world of difference. We put too much frosting in the red velvet cake mix, which resulted in them tasting way too sweet. Leslie was also turned off by the brand of melting chocolate that we used, though I appreciated it’s ability to firm up as quickly as it did.
We also wondered if cake truffles really need normal, sugary icing. When you have such a sweet chocolate shell, something a bit sour, like plain cream cheese mixed in with the cake might help to temper the sugar. Or perhaps throw in benign ingredients like walnuts, pecans or pistachios, depending on your cake choices. Another option would simply be to use a less sweet chocolate to coat the balls.
While our first attempt didn’t yield 5-cherry Cake Pops, they sure looked tasty! 
Partners in crime
Leslie Sarna & the Dessert Darling
Check out Leslie’s blog by clicking here!
Last week I explained what GLUTEN FREE means in this post here. Today I am sharing with you a Super awesome, Vegan and Gluten Free, Peanut Butter Chocolate Chip Cookie recipe that I adapted from Leslie Durso’s blog (the Veggie Dreamgirl) here. Yes, it is possible to be Vegan, Gluten Free, and Super Delicious. TRY these cookies and see for yourself.
Always buy Organic when you can:
Enjoy!!!
One of our favorite treats in Thailand was Kanom Krok, a coconut milk and sugar mixture that’s poured into dimpled pans, topped with a yummy seasoning, and cooked into delicious little hot cakes that are crispy on the outside, and goopy on the inside. Ohlord do I miss these!!! Our favorite ones were topped with a banana slice or coconut bits, but they also had savory options like spring onion and sesame seeds. I just came across this video recipe on the web if anyone is interested in making them!
XOXO
Hi guys! So I’m off to Yosemite to go camping with my bridesmaids. Yea- total rager Bachelorette party, 
what can I say? Seriously, I’ve had more belly laughs exchanging e-mails with my girlfriends about this trip than ever. None of us have a CLUE what we are doing or are about to get ourselves into. Awe well! It shall be an adventure!! In the meantime, I found these super yummy looking Peanut Butter Cookie, Banana S’mores that we’ll have to recreate… assuming that we get a fire going. Ha! We are Troop Beverly Hills~
Image and other camping recipe ideas from Sunset.com.~
Please wish us luck!
XOXO
If you’ve been following my last few Thinny Thursday posts, you know that I’ve swapped out my dear old oatmeal for a new a.m. obsession: Smoothies. Thanks to Dr.Lipman’s book Spent, I’ve found some super yummy and nutritional recipes to start my day. Today I’m sharing with you the recipe for the Greena-Colada Avocado Smoothie which tastes like Hawaii in your mouth!
It turns out rather green, but I’m telling you it’s like a momentary vacation!
XOXO
You may recall last Thinny Thursday’s post in which I spoke about Dr. Lipman’s book Spent and his firm belief in the healing power of smoothies (see here). I can’t disagree with the man, they are delicious. Today I’m sharing with you his recipe for the Banana Berry Smoothie. Btw, might start calling these Shakey Thursday’s instead if I keep this up!
Banana Berry Smoothie
and Voila, so yummy, even the dog will beg for some.~
To see last week’s Blueberry Avocado recipe, click here!
XOXO
I recently found myself feeling sluggish & light-headed and knew I had to make a change to re-boot my system. I discovered the book Spent by Frank Lipman, M.D. and I already feel so amazing! One thing that the author swears and lives by are morning “green” shakes. Quote: “I am so convinced of a smoothie’s healing potential for those who are Spent that if changing your diet to eat a smoothie every morning were the only thing that you took away from this book and integrated into your life, I would be satisfied.” How can I argue with the good Dr. over a smoothie? Step aside Oatmeal, I’ve got a new morning ritual.~
To buy the book Spent and see all his yummy smoothie recipes, click here.
Blueberry Avocado Smoothie
Happy Holiday Weekend!!! I’ve been collecting the greatest dessert ideas on Pinterest and thought I’d share my Top 3 favorites with you. But really, there’re so many other darling desserts there, you should definitely check them out on my “Patriotic Board” by clicking here. Enjoy!
Cake Balls in a Flag by MyJuiceCup.com
Fire Cracker Pound Cake by Betty Crocker
Today my friend, Jesse Draper (The Valley Girl), and I attended an ice-cream presentation on “Real California Milk.” As a native Californian, you don’t need to tell me to buy Californian dairy. But in case you don’t know it, California has some of the most strict regulations on dairy farming, not to mention, it’s one of the greatest places on Earth- so you know, Happy Cows, Happy milk. It’s the good stuff. Look for the seal! As they say~
That all aside, we got to taste some yummy and creative flavor combinations originated by Danielle Keene of Top Chef: Just Desserts. Yummers! Who knew you could escalate regular ol’ store-bought ice-cream to such a gourmet level by adding a few simple ingredients!?
Take these Chocolate diddies above. What looked like regular scoops of Chocolate ice-cream were actually a sophisticated experience, thanks to the addition of these special ingredients below.
Yep, Pink Peppercorns and Smoked Salt along with some bitter chocolate syrup in Humboldt’s Organic Ice-cream was Divine! The title of this concoction is Grown up Chocolate Sundae. Yum!
We also enjoyed the Kyoto Sundae made with Vanilla ice-cream here (but Green-tea ice-cream is also recommended), with sweetened Asuki Beans, Black Sugar Syrup, and a delicious Sesame Cookie.
Finally, the Peach Melba with Thyme, pictured above, delighted me with it’s Peach ice-cream on a disc of Thyme flavored Meringue, and roasted Strawberry Sauce. Mmmm- the meringue really made this treat special.
Wow- how unoriginal have I been with my ice-cream all these years?! Have you ever spruced up your Sundaes with fancy ingredients like these?? Do tell!
XOXO
