wrap up: {coffee} {latte} {mocha} {raspberry} {recipe} {valentine's day}

I have tried so many homemade hot chocolate recipes in the past, and yet it is the healthiest recipe that might actually be my favorite! This recipe contains no added white sugar – the sweetness comes from the banana and the semi-sweet chocolate chips. While it is true that sugar is sugar, with this recipe, you aren’t getting empty calories: bananas contain potassium, vitamin B6, and some dietary fiber; semi-sweet chocolate has antioxidants and anti-inflammatory properties.

Surprisingly, this recipe is also incredibly rich and sweet. I wrote the recipe fully expecting to need a drizzle of honey on top to sweeten it up, but it was so not necessary! In fact, it may border on too-sweet, so if you may find yourself adjust the number of chocolate chip tablespoons from four to three, or even just two tablespoons.

Serves 2.

Ingredients

1 cup of low fat milk, soy milk, or rice milk

4 tablespoons semi-sweet chocolate chips

1/2 tsp vanilla

1 tsp cocoa powder

pinch of chili powder*

dash of salt

1 small to medium banana, sliced

*The chili powder doesn’t add any actual spiciness, it just gives the hot chocolate a little bit of an edge. My husband and I weren’t able to detect any spiciness in our drinks, but if you really don’t like chili powder, it isn’t completely necessary.

Directions

Combine the milk, chocolate chips, cocoa powder, vanilla, chili powder and salt in a small sauce pan. Heat on medium heat until just before it begins to simmer. Stir often.

Meanwhile, slice a banana and place in a blender.

Once chocolate mixture is hot enough (you’ll start to see steam), remove from heat and pour into blender with bananas. Blend for about a minute, making sure all banana chunks have been smoothed out.

The end result will be very creamy. Pour into two mugs, and you’ll see some foam on top. The end result is a warm, deliciously sweet treat. Yum!

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {banana} {drink} {healthy} {hot chocolate} {sugar free} {winter}

wrap up: {ashley pahl} {coffee} {drink} {ginger} {latte} {vanilla} {winter}

image via bbc

 
The above photo of lemon curd, sweetly packaged in jars, inspired me to share with you my favorite lemon curd recipe. Homemade lemon curd is such a versatile gift – it can be used for baking – as filling in pastries and tarts, or topped onto cookies; it can be spread on toast or wafers, and eaten plain. Using just a few ingredients, you can have homemade lemon curd in about half an hour!

ingredients

4 lemons
1.5 cups sugar
1 stick (1/2 cup) of butter
4 eggs
pinch of salt

directions

Begin by zesting your lemons with a vegetable peeler rather than a grater. In a food processor, combine the zest and sugar, and process for three minutes. The mixture is ready when it’s as smooth as baby food.

Cut your lemons in half and squeeze them for a half cup of lemon juice. This was three lemon halves for me.

Transfer the lemon zest / sugar mix into a bowl, and cream in the butter. Use an electric mixer to combine well. Add the lemon juice, eggs, and salt. Mix well

In a saucepan, cook your lemon mixture on medium-low heat, stirring often. Heat the curd to 175 degrees F, which is the temperature needed for thickening. Once the mixture is sufficiently thick and the temperature has reached 175 degrees F, remove from heat and let cool.

Store the lemon curd in an air-tight container. Because it contains eggs and butter, make a note of when it was made if you are using it for gift giving. For long-term storage, you will want to use traditional canning methods. Your lemon curd is now ready for baking, gift-giving, or eating as-is!

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {ashley pahl} {gift} {homemade} {lemon curd} {lemons} {recipe}

 
 
this is an absolute winter favorite at our house. the addition of sweet potatoes makes this dish not only extra hearty, but healthy too! the flavors of fall just seem to warm you up from the inside out. enjoy! *v= vegan | g= gluten free

sweet potato chili

ingredients:

- 1 onion, chopped
- 3 red bell peppers, chopped
- 4 cloves of garlic, minced
- 2 tbs olive oil
- 2 cans of crushed tomatoes
- 4 sweet potatoes, chopped into 1/4″ pieces
- 1 can black beans
- 5-6 cups water
- 1 tbs cumin
- 2 tbs chili powder
- dash of ground cloves
- 1 tsp cardamom
- salt and pepper to taste
optional: top with avocado and sour cream

directions:

1) heat oil in a large stock pot and saute onions, peppers and garlic until onion is translucent (about 5-7 minutes).

2) add all of the spices and cook for about another 3 minutes.

3) add the water, tomatoes, sweet potatoes and black beans and bring to boil. reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes. serve with sliced avocado and sour cream, and enjoy!

wrap up: {chili} {gluten free} {healthy} {hearty} {seasonal} {sweet potato} {vegan} {vegetarian}

This is the perfect drink recipe for Christmas Eve or after a day out in the snow. This tutorial includes a recipe for 2 mugs, but you can also make it with stored homemade hot cocoa mix. Finally, pick your favorite mixer and your favorite topping, and you have a rich drink to keep you warm on a cold night. Bonus: for the kiddos, it is still quite delicious without any alcohol mixers.

ingredients

- 1/4 cup sugar
- 2 tbsp baking cocoa
- pinch of salt
- 2 cups milk (I used light soy milk)
- 3 tbsp hot water
- 1/3 tsp vanilla extract

- OR, two prepared mugs of homemade hot cocoa mix

- 2 shots of your favorite mixer: irish cream, peppermint schnapps, or butterscotch schnapps (Buttershots)
- optional toppings: marshmallows, whipped cream, peppermint sticks, sprinkles, etc.

directions:

Mix cocoa, sugar, and salt in a sauce pan; add water. Bring to a boil, stirring often. Add milk, and keep stirring until all lumps are gone. Add vanilla.

Pour one shot of your favorite alcohol into an empty mug. Once cocoa and milk mix is smooth and heated to desired level, pour half into each mug. Stir well, and top with marshmallows, whipped cream, or whatever else you desire. Enjoy!

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {ashley pahl} {drinks} {hot chocolate} {reicpes} {winter}

oh my you guys, i have a new favorite recipe!! our neighbor has three beautiful fig trees and so many figs that they ask us to come over and pick them any time we like (thank you!!). i knew we liked figs, but i really haven’t ever cooked with them very much.. until this year, that is! i’ve eaten them plain, made fig pizza, added them to a squash roast and more, but now i have finally found the fig recipe that will stick with me forever. these rosemary stuffed figs (adapted from a recipe in color me vegan) make for the perfect appetizer and are deliciously balanced with sweet and salty. (*hint! you can make this feeling a few days ahead of time, which makes getting this dish in the oven a cinch).

ingredients

- 12 figs
- 1 cup raw cashews
- ½ yellow onion, finely chopped
- 1 tbs olive oil
- 1 tsp miso paste
- 1 tbs lemon juice
- ¼ cup raw walnuts
- 1 tbs nutritional yeast
- 1 tbs fresh rosemary, chopped
- salt and pepper, to taste
- rosemary sprigs, for garnish

directions:

1) soak the cashews in water overnight (or for at least 6 hours). drain and rinse.

2) preheat oven to 450°F. sauté the chopped onion in the olive oil over medium heat until translucent (5-7 minutes).

3) place the soaked cashews, sautéed onion, miso, lemon juice, and 1 tbs of water in a blender and process until smooth. add the walnuts, nutritional yeast, and rosemary into the cashew mixture and blend until very smooth. season with salt and pepper.

4) take each fig and barely slice the bottom as to help them sit up straight in a pan. then, make a small cut crosswise across the top of each fig, making sure not to cut them all the way in half- you just want to ‘open’ them up enough to pipe filling in the middle.

5) spoon cashew mixture into a ziplock back and seal. snip the end of one corner to make yourself a piping bag. fill the cavity of each fig and place on a lightly greased baking pan.

6) brush or lightly spray the figs with a little oil, and roast for about 12 minutes or until the figs are soft. garnish with rosemary and serve!

wrap up: {appetizer} {cashew} {figs} {recipes} {rosemary} {seasonal} {stuffed}

The holidays are only a few weeks away, and now is the perfect time to start making homemade mint extract. This mint extract takes less than 5 minutes to make, but it takes 30 days to sit in a dark space before it is ready for use – that means if you make some now, it will be ready just in time for holiday baking.

Not only does this project require little time from your day to complete, it only requires two ingredients and one supply. You may choose to use peppermint or spearmint leaves, and unlike the vanilla extract I made a few months ago, we will be using rum instead of vodka (although either is fine!). Just make sure that the alcohol is at least 80 proof.

Ingredients
1/4 cup mint leaves
1 cup 80 proof rum or vodka
1 air-tight glass jar for storage

directions
Begin by bruising the mint leaves, which is basically crumpling them up in your hands. This process releases the mint oils from the leaves, which chopping the leaves just won’t do as well.

Place the leaves into your jar. Pour in your alcohol – make sure your leaves are covered. Any leaves that are sticking out of the alcohol and into the air could become rotten or moldy. Place an airtight lid on your jar, and shake around a bit. Store in a dark, cool place, swirling the jar around a bit if you get the chance.

After 30 days, you may strain the leaves from the alcohol, and the extract should be ready for use! I’m already imagining the minty lattes, cookies, and frosting I can make with this – here is a peppermint mocha latte recipe if you’re ready to get started. The extract would also be a sweet holiday gift bottled up in a pretty little jar.

What would you make with your own homemade mint extract?

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {diy} {drinks} {extract} {homemade} {mint}