06

Apr

Apple pie yogurt parfait

When we start to give a real, honest look at what we put in our mouths each day, we can easily find our “triggers.” For me, it’s night time. I can eat well all day, but about 1-2 hours after dinner, I get the munchies. No, I’m not smoking a thing, but I just really enjoy crunchy or sweet treats in the evening. Plus, I tend to eat smaller meals, so I might be a little hungry two hours after a meal, while others might gag at the thought of eating so soon after dinner.

Another one of my triggers for an entire day of eating junk is if I eat something bad-for-me for breakfast. Specifically, I know that if I eat donuts for breakfast, the likelihood of eating healthy the rest of the day is slim to none. While I do love a donut here and there, I try to have it as an afternoon coffee treat if I’m going to have it. Healthy, hearty breakfasts are so important to kickstart our energy and get our day started well. So yogurt is one of those obvious things. But yogurt hasn’t been that great on my stomach lately. So this parfait, which mixes fruit and coconut into yogurt, forces me to eat a little slower (not like gobbling down a yogurt cup), the apple breaks down the yogurt a bit, and I am full of good fuel (and not a lot of sugar). This takes about 3 minutes to make, and it’s so versatile. However, this is my favorite combo right now.


Apple Pie Yogurt Parfait
*1 serving*
1/2 apple, chopped into small bits
1 cup plain yogurt (Greek works) (100 calories!)
1 teaspoon sugar
1/2 teaspoon cinnamon
2 TB coconut flakes (unsweetened is best)

Using a 2-cup glass or cup, layer 1/4 of the yogurt, sprinkle of coconut, sprinkle a bit of sugar, a dash of cinnamon, and 1/4 of the apples. Continue this layer 3 more times (yogurt, coconut, sugar, cinnamon, and apples). Eat. Don’t forget to rinse out the glass soon after said eating.

I hope your Easter is glorious and this Good Friday has been meaningful (or relaxing, in the least). I’ll be around family this weekend, which will be nice.
Happy weekend.

Laurel

~Laurel~

14 years ago Short URL

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20

Feb

Triple C Cupcakes

It has been a long, long time since I made a fun cupcake. My two cupcake cookbooks are in storage, so it was time to get creative. I dusted of my Joy of Cooking book and started with the buttermilk cake recipe and went from there.

Triple C Cupcakes
The three C’s are Coconut, Chocolate chip and Creamy frosting, making this cupcake super crazy awesome. A moist chocolate chip buttermilk cake injected with melted chocolate and topped with coconut vanilla buttercream frosting makes this cupcake an irresistible treat.

Chocolate Chip Cake batter: 2 bowls
Bowl 1: Combine…
2 1/4 cups all-purpose flour (or 2 1/2 cups cake flour)
1 t. baking powder
1/2 t. baking soda
1 cup white sugar
Pinch of salt

Bowl 2: Combine…
1 cup buttermilk
1 stick softened (not melted) butter
3 eggs
1 t. vanilla extract
1 t. almond extract
2/3 cup shredded coconut (I broke this down into smaller bits in the food processor…up to you.)

Preheat the oven to 350 and line/spray 24 muffin cups.

Using a mixer (or your beefy forearms), combine the dry into the wet ingredients. Blend on medium speed for 2-3 minutes, or until the batter is smooth. Add in 1 cup of chocolate chips (I chopped ’em a little to go farther and to prevent them from dropping to the bottom of the cupcakes while baking.).  

Bake for 13 minutes. Remove them from the pan after a minute of cooling and let them continue to cool on a wire rack.



Coconut Vanilla Buttercream Frosting
1 1/2 sticks of softened butter (I know, Paula Dean is so loving this recipe!)
1 t. almond extract
Zest of one lemon
1 pound powdered sugar (1/2 of a medium bag)
1  cup shredded coconut


In a mixer (or using bulging aching forearms and a whisk), blend butter for a few minutes, to get it nice and fluffy. Add almond extract and zest. Slowly add sugar, little by little. After a couple of minutes of blending, add the coconut.

Chocolate Middle (1 1/2 cups chocolate chips)
Easiest step…1 1/2 cups chocolate chips in a microwave-safe dish. Heat in 30-second increments in the microwave, stirring until all chips are melted.

 
Assembling the cupcake (1/2 cup shredded coconut)
When the cupcakes are cool (or not hot–I’m so impatient), core out a small circle, about 1/2 inch in diameter. Spoon the melted chocolate into the small hole. Repeat in each cupcake and let chocolate cool for 5-10 minutes.

Using a teaspoon (trust me) or a fancy tiny pastry spatula, spread 2 TB worth of frosting over the top of each cupcake. 

Top with a button-sized drop of melted chocolate and a sprinkling of coconut.

Step back and gaze at how Suzy Homemaker you are! Then devour at least two (you earned it…). 
 

Note: In the top photo of the single cupcake, I cut the cake in half horizontally and spread a layer of melted chocolate in between layers. This was messy, TOO sweet and coring out the top was better for me. However, this is an option if you like!!

WONDER why I decided to make these? Why I would torture myself with buttery-baked happiness (and not a vegan alternative)?? Lent, my friends! I’ve never given up anything for Lent, so this year I’m going to cut out sweets (except for fresh fruit). 40 days of no cookies, cakes, or cinnamon rolls. Cutting out my main indulgences (except for Real Housewives) will give me time to be still and connect…and get a little healthier. Wish me luck.


Hope your week is happy, fun, and completely FULLfilling.


Happy eating!
Laurel

~Laurel~

14 years ago Short URL 2 Comments

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15

Feb

(Chocolate) Cranberry Coconut Oats

How was your Valentine’s Day?

Matt made a coconut curry with shrimp…muy delicious and muy spicy! It was our first time to experiment with coconut milk (I know, where have I been?), and it turned out pretty well.

We had a little coconut milk left, so I threw it into my morning oats.

Chocolate Cranberry Coconut Oats
The base of these oats is surely the coconut aroma, along with a tangy bite from the cranberries and creamy sweetness from the chocolate. Crunchy pecans give a nutty balance to this indulgent breakfast (or dessert).  

serves one hungry lady (or guy)

1/2 cup raw oats
1/3 cup coconut milk
1/2 cup milk (I used unsweetened vanilla almond milk)
1/4 cup of chopped cranberries (dried can work, too, but reduce to 2 TB)
2 TB chocolate chips
1 TB chopped pecans

Combine the oats, milks, and cranberries on the stove or in a bowl for the microwave. Cook for 4-5 minutes, until oats have bubbled and are cooked. Add the chocolate chips and pecans and cook for 60-90 seconds. Stir and enjoy.

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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