Tag: Dessert

Strawberry Banana Smoothie

Smoothies are a sweet treat, and are especially refreshing in the summer. Smoothies use fruit and usually ice and some other liquid base. Milkshakes use milk and ice cream. I did use a dairy base for my smoothie, but you can feel free to use any alternative you’d like. I had recently gone to the store and bought strawberries and bananas, but my strawberries were starting to go bad, so the best option Josh and I had was smoothies, to make a dent in the remaining carton. Josh and I also don’t have an Ice cube tray yet, so we improvised by freezing the fruit instead. You can add more milk if you want a thinner smoothie, but this recipe will make 2 very large and thick smoothies.

  1. Place 3 bananas and 1 1/2 cups of strawberries in the freezer, and leave until frozen solid, about 3 hours.
  2. Remove the fruit from the freezer. Cut off the banana peel, and slice all 3 bananas. Rinse off the strawberries. Cut off the tops, and half. Place cut fruit into a blender.
  3. Add 2 cups of vanilla yogurt into the blender. Add 1 cup of milk, and add the blender lid.
  4. Pulse the blender 4-5 times to begin to crush the frozen fruit, then turn the blender on high and blend for 1 minute.
  5. Place in large glass and serve with a spoon!
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Chocolate Cake Review

Chocolate cake is a classic dessert. This cake recipe makes a soft and flavorful cake that makes your mouth water. The flavor of this cake is delicious. It’s also not overly sweet or bitter. Icing could help this cake taste a bit more like a cake, since it’s almost a cake textured brownie, however you don’t have to add icing to enjoy this cake. If you choose not to add icing, I recommend adding 1/4 cup chocolate chips that I will include in the recipe below. This addition to the recipe adds more variety to the texture and flavor of the cake, that would be needed if you don’t add icing. This is a light cake that doesn’t require tiny pieces. I think this cake is very good and I would recommend this cake. It’s a good cake that is a step above the average store bought or frozen cake.

Original recipe here.

  1. In the bowl of a stand mixer, combine 2 cups sugar, 1 3/4 cup flour, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 3/4 cup unsweetened cocoa powder, 2 tsp vanilla extract, 1/2 cup vegetable oil, 2 eggs, 1 cup milk, and 1 cup boiling water.
  2. Grease a 9 x 13 pan. Heat oven to 350 F.
  3. Add batter to the pan. Add 1/4 cup of semi sweet chocolate chips spread evenly over the batter.
  4. Baked for 35-40 minutes. Let cool before adding frosting, or serving as is.
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Cinnamon Raisin French Toast

If you’ve followed me for any length of time you will know that I love to make french toast. I make it regularly when I make my homemade white bread; so making cinnamon raisin bread meant french toast was inevitable. To my surprise, the bread was so much more flavorful and complex than normal french toast. I also really enjoyed the flavor the cut raisins gained after being cooked. They added a beautiful sweetness to the dish, while also adding new texture and some fruit! This recipe makes 6-8 slices of french toast.

  1. In a large frying pan, heat 1/2 Tbsp butter over medium heat.
  2. In a large mouthed bowl, mix together 1 egg, 1/4 cup milk, 1 tsp cinnamon, 1 tsp sugar, and 1 tsp vanilla extract. Whisk until egg is homogeneous. Slice 6 slices of cinnamon raisin bread.
  3. Coat the bread 15-20 seconds per side in egg mixture. Transfer straight to heated frying pan. Cook on each side for 3-5 minutes. You can flip as needed, they are done when they are golden. Top with butter and syrup when serving.
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Cinnamon Raisin Bread with Starter

Cinnamon Raisin bread is a great flavoring to make bread. This is different then how I make my normal white bread, but I was willing to give it a shot. I saw a few recipes in my search that took the bread, rolled it out, added the filling, then rolled it up. Though I considered that, I just didn’t like the cinnamon roll bread idea. I decided to do what a few recipes said, and that was just to work in the ingredients until they were dispersed. I found it to work very well, just continue to fold in half the same direction, and it only take a minute or two till your bread is marbled. Because I used yeast starter instead of actual yeast, there was a long initial rise time. If you don’t have yeast starter, you can use one packet of yeast (2 1/4 tsp), with 1 cup warm water and 1 cup flour.

  1. Together in a mixing bowl, add 3 cups flour, 1/2 cup sugar, 1 cup starter, 1/2 cup warm water, and a pinch of salt. Mix until a dough ball forms.
  2. Oil a bowl. Place dough into bowl and turn to coat. Then let sit til doubled, 2-3 hours.
  3. Oil a bread pan. Kneed 2 tsp cinnamon and 1/2 cup raisins into the bread. Kneed until marbled. Place in pan and let raise another hour.
  4. Heat oven to 350 F. Bake bread for 30-40 minutes. Place on drying rack, and let cool 15-30 minutes.
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Orange Jello with Mandarin Oranges

A couple weeks ago, Josh and I went grocery shopping. I always have a list and a general idea of what items we have. We tend to bulk shop, so we only have to go shopping 1-2 times a month. I always tell Josh to get whatever he wants and he’s never been too extravagant. Well, when we returned home from the store, I was putting everything away when I came across 6 new boxes of Jello! Josh must really be wanting some Jello! So last night, I finally got around to making the poor man some Jello. I followed the directions on the box and just added the strained oranges before refrigeration. It was quite refreshing, and Josh as also very happy.

  1. Heat 1 cup of water for 1-2 minutes in the microwave till very hot. Dissolve orange jello mix completely into the water, the instructions say about 2 minutes. Add 1 cup of cold water, and stir.
  2. Open a can of mandarin oranges. Strain out the juice into a side bowl. Add 1/2 the can of mandarin oranges to the jello and refrigerate for 4 hours before serving. You can eat or preserve the remaining oranges for garnish.
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