With Feb nearly over, and St. Patrick’s day coming up soon, I’m switching gears from all things pink, to green and gold…for now anyways. If you’ve yet to make meringue kisses, now’s the perfect time to do so! They require very little ingredients, look beautiful displayed and taste delish too. Feeling inspired by the upcoming Irish holiday and the term “Kiss me I’m Irish” I whipped up a quick batch of of these sweet delights, infused with Irish Whiskey, for a very festive touch.
So…. the Super Bowl. I guess I haven’t said much about it up to this point, because unfortunately, my Seahawks lost. What a sad day for all of us hawks fans, hence the reason for me dragging my feet on a football post. It’s just not as exciting to tune in and celebrate when your favorite team’s not a part of it. But, the show always goes on and I’m certain the half time performances, the commercials, good food and company will be more than enough to make up for it! So If you’re throwing or attending a Super Bowl soiree and are in need of a quick and easy treat to share, you’ll love these chocolate dipped mangoes! Made with just 4 ingredients (all vegan) and shaped into little footballs using the miniature football cookie cutter from the posh shop. With their touchdown worthy taste and all natural ingredients, you’ll feel good about serving these fab little footballs tomorrow!
Yesterday my hubby surprised me with a box of French macarons and my Friday was instantly made!
Of course it would be even better if I was eating some authentic ones from Ladurée, but until I can make it to New York or Paris, the freezer section of Costco will have to suffice!
Ah…I still can’t believe there’s not one bakery in my hometown that makes macarons from scratch, but the Cocola brand from Costco was pretty decent. I tried the rose flavor yesterday and look forward to tasting the others soon! I do prefer the jam filled cookies since I avoid dairy for the most part, but how does the saying go? Everything in moderation right?!
Frozen yogurt has always been a favorite treat of mine. As a child, I recall frequenting TCBY with my dad and each time we went, like him I would always choose the white chocolate macadamia nut, in a cup with a few candy toppings. Fast forward several years and my love for froyo certainly still exists, but since I now limit my dairy intake, I no longer get to enjoy this delightful treat that brings back such wonderful memories for me. I’m now that girl who goes to the froyo place in search of sorbet and most times I come up empty, but when I do, it’s nice to know that I can recreate a little childhood nostalgia right in my own kitchen. Free of dairy, with no ice cream machine necessary and some added nutrients and antioxidants. Definitely not in the soft serve format and presented at TCBY, but a sufficient way for me to get my froyo fix nonetheless!
There’s nothing I enjoy more for breakfast or brunch than fresh fruit and yogurt. Even better, I love combining the two to create a what we all know to be the yogurt parfait. I usually make one in the mornings based on what fruit I have on hand, and I’m certainly not picky, but since Valentine’s Day is coming up quick, today’s version features a few sweet surprise ingredients both healthy and dairy free, just right for celebrating the day of love with the ones you love! And if the grated dark chocolate and homemade crumble wasn’t enough already, I’ve topped them with the tiniest, and cutest little heart picks made from fresh strawberries and toothpicks, for a whimsical finish.
Hoping everyone had a wonderful holiday last week! Mine was super mellow, but still lovely! I just cooked for a small group of family members and everything turned out delish, especially the cornbread stuffing which I made in a vegan version so my youngest and I could enjoy! One of the other highlights from Thanksgiving were the vegan no-bakes that I whipped up as an alternative to pumpkin pie. I chose this cookie because I really didn’t have a lot of time on my hands, and I know how simple they are to make. Although I absolutely love the traditional no-bake cookie, I made this version with Thanksgiving in mind, adding the delightful duo of maple and pecans.
Were you aware that this Sunday happens to be National Ice Cream day (the 3rd Sunday in July)? I certainly wasn’t until I came across a bit of info while browsing my twitter feed. But you don’t have to tell me twice. I’ll take full advantage of the excuse to eat ice-cream all weekend. Dairy free ice-cream that is.
One of the must serve beverages at a posh celebration is sparkling wine/champagne! The bubbles, fizz and pop of the cork represent everything that a party should be. And since it’s available in all price ranges it’s affordable for any type of gathering. Pour it in your best flutes or pair it with your favorite mixer and you have a party on your hands in a matter of seconds. Or if you’re up to trying something new you can pair it with some festive fruit for the Fourth of July holiday happening in just a few short days.
Fourth of July is only 1 week away and we don’t have big plans, but I’m still looking forward to the holiday! We’ll most likely throw a quaint celebration at our home with a few family members and if the forecast holds true, we’ll have sunshine and warm weather to look forward to! This is a bit of a rarity where I’m from. Usually we say our summer starts the day after the fourth as each year we seem to have rainy days through the holiday and then it magically starts to transition to summer on the 5th of July. Classy Northwest…real classy! Anyway, I have my fingers crossed that we’ll actually get to enjoy some time outdoors this year and avoid the rain altogether. I’m expecting that we’ll forgo our tradition of watching the firework show at the bay, but we will get to revisit this next year once our youngest is a bit older.
No-bake cookies are a favorite childhood treat of mine. Not only are they yummy, but also very easy to make. This year for Easter, I thought I’d put a little spin on the traditional no bake cookie using white chocolate instead of cocoa powder to create a delightful rendition. Peanut butter is the shining star in this version, and to make them Easter-chic I cut them into shapes, dipped them in milk and white chocolate and added in some Spring color with pastel sprinkles.