July 25, 2010

My Newest Craving

Chocolate Covered Peanut Butter Filled Grahams

Graham Crackers broken in half (as many as you want to make)
Peanut Butter (enough to spread between the cracker halves)
Dark Chocolate Chips
White Chocolate Chips

Fill graham crackers with peanut butter to form sandwiches.  Chill in refrigerator for about 1 hour.  Melt dark chocolate in one bowl and white chocolate in another.  Spread dark on one side of cracker sandwiches, let cool.  Spreak white chocolate on other side, let cool.

I have seriously craved these!  I just can't get enough of them.  I'll just keep using the excuse that I'm nursing and need the extra calories for now!

July 18, 2010

Reluctant Tuscan

I just finished a GREAT book!  In all your spare time I highly suggest this fun, easy, and entertaining read.

The book is about a married couple who buys a run down house in Tuscany, Italy.  It is hilarious!  If you've been to Italy you will laugh because of the way he writes about the unique and quirky things about Italy.  If you've never been to Italy (first of all... you should go), you will laugh because you will get a glimpse of the humor of a place that is so different from the US.

The Reluctant Tuscan on Amazon

July 7, 2010

Orange Banana Pudding Pops

Avery and I have been on a Popsicle making kick. I bought a bunch of small metal containers used for condiments and they work perfectly of Popsicles. These are so yummy and Avery loves them!

3/4 c. plain yogurt
2/3 c. thawed orange juice concentrate
2 large bananas
Zest of 1 lime
1 tablespoon(s) fresh lime juice

Puree yogurt, thawed orange juice concentrate, bananas, lime zest, and fresh lime juice in a blender.
Pour into the molds. Freeze until smoothie pops are solid, about 4 hours.
To release pops, dip molds into hot water until pops loosen and slide out. If using cups, peel away paper.

Agave Vanilla Ice Cream

The great thing about this ice cream is that is doesn't have any refined sugar and I think it tastes better. It is rich and creamy... enjoy!

Banana-Chocolate Chip Variation

1 c. 2% milk
1 t. vanilla
½ c. light agave nectar
Pinch of salt
2 large egg yolks
2 c. heavy cream (for a lighter version, use half & half)

Place milk in a saucepan with vanilla, agave nectar, and salt. Heat over low heat until the mixture is hot. Lightly beat the egg yolks in a bowl. Add ¼ c. of the hot milk and whisk. Pour the egg mixture into the saucepan and cook over low heat, stirring constantly until it starts to thicken, about 10 minutes.

Remove from the heat and place the saucepan in a bowl of ice water. Continue stirring to cool down the mixture. When the mixture is only slightly warm, stir in the cream. Cover and chill in the refrigerator until cold – several hours or overnight. Pour the mixture through a fine strainer into the ice maker and freeze according to the manufacturer’s instructions.

Variations (Add these at the end of the freezing process):
Banana-Chocolate Chip: 2 mashed bananas & ½ c. chocolate chips
Coconut-White Chocolate: ½ c. toasted coconut & ½ c. chopped white chocolate chips
Nutella: Melt ½ c. nutella with 2 T. milk over medium-low heat, transfer to bowl, cool in refrigerator for 1 hour.

"When is this ice cream going to be done?"