RSS Feed

Tag Archives: dessert

Summer’s End

Hi everybody- Long time no see!

Between being away up north in Magnetawan all last week with no access to internet (or showers, we might add…) and moving into our new house in London this week (also with no internet access yet- thank you Starbucks for your free wifi!) we have basically fallen off the face of the planet.  The blog planet, that is!

We have also done hardly any cooking over the past few days (unless you count thawing muffins in the microwave as cooking…) so we are seriously lacking in blog topics and recipes to share with you.  But being that it is the start of the new school year and we are currently feeling rather nostalgic about the summer, this is the perfect time to do a summer recipe recap post!

So, without further ado, we give you our favourite recipes from this summer…

DSCN5852

Blackened Salmon

DSCN5801

Slow-Cooker Pulled Pork

DSCN6286

Zucchini Pesto Noodles with Turkey Meatballs

DSCN6165

Strawberry Asparagus Corn Salad with Chicken

DSCN6204

Quinoa Pesto Tabouleh Salad

DSCN5972

Easy Greek Salad

DSCN6183

Basil-Sage-Arugula-Walnut Pesto

DSCN5891

Tzatziki Hummus

DSCN5936

No-Bake Chocolate Lavender Tart

DSCN6007

Chocolate-Peanut Butter Layer Cake

DSCN6123

Chocolate-Peanut Butter Rice Krispie Freezer Bars

DSCN6248

No-Bake Peanut Butter Banana Granola Bars

DSCN6267

Chocolate Peanut Butter Banana “Ice Cream”

DSCN6329

Peach Crumble Bars

So as you can see, we spent some time doing a little grilling this summer, enjoyed all the delicious fruits and veggies that summer has to offer, and apparently really enjoyed making chocolate-peanut butter-banana everything (which we honestly didn’t realize until writing this post- evidently we’re a little obsessed).

It was a fantastic summer and we’re sad to see it end, but we’re looking forward to a great 4th year here at Western University and another great season with the Mustangs!

Our posting may still be a little sporadic over the next little while as we continue to get settled in, but we’ll try to check back with everyone in a few days!

~twosaucysisters 

Curve Balls and Ice Cream

Sometimes life can throw some serious curve balls at you.

One minute, you think you’ve got it all together.  You’re certain of yourself- you’re confident, happy.  You’ve got plenty of friends and family and everything is smooth sailing.

Then one small change can throw you right off.  All of a sudden you’re left questioning whether what you thought all along was real.  Something you thought was one thing seems to be something else entirely.  You start wondering if this entire time you were in the middle of some big joke that no one let you in on.

Yeah, sometimes life gives you not-so-pleasant and unexpected surprises.

And then sometimes it gives you ice cream.

DSCN6261

But here’s what we’re not going to do: We’re not going to tell you that this “ice cream” is as rich and decadent as a bowlful of Haagen Dazs or Ben and Jerry’s.  Sorry everyone, but that kind of sinful deliciousness cannot be achieved without the addition of cream and sugar, which doesn’t really work with the whole healthy food blog thing…

DSCN6263

However, we will tell you what it does have:  Banana, chocolate and peanut butter.  Some of you may think we’ve over-done that flavour combo over here, but we can’t disagree more!  You can never have too much peanut butter-chocolate-banana.  You just can’t.

DSCN6264

So although this may not be as indulgent as regular ice cream, this stuff makes for a pretty delicious, simple and healthy summer snack or dessert.  And that’s the honest truth.

DSCN6267

Because you know what?  Sometimes things happen that you wish hadn’t, and sometimes people disappoint you- but chocolate, peanut butter and banana will not.  So enjoy, friends!

Chocolate Peanut Butter Banana “Ice Cream”

DSCN6261

Prep: 10 minutes
Chill: 2-3 hours (optional)
Serves: 3-4 people

Ingredients:

4 ripe bananas
1/4 c. peanut butter
2 tbsp cocoa powder
1 tbsp milk
pinch of salt

Directions:

Peel the bananas and place on a tray lined with wax paper.  Place in the freezer and chill for 2-3 hours, or until the bananas are frozen or almost frozen. (We recommend doing this with a whole bunch of bananas and then just keeping the frozen bananas in your freezer all the time to use whenever you’d like)

Slice the bananas and place them in a food processor along with all other ingredients.  Blend on high speed until the mixture becomes smooth and creamy, scraping down the sides as necessary.

You can eat it right away as soft serve, or you can pour the mixture into an air-tight container and freeze for 2-3 hours for a more “hard-scoop” kind of ice cream.

~twosaucysisters

Cookie Comfort

DSCN6091

The other day we made you waffles.  Today we made you cookies.  Aren’t you people spoiled?

DSCN6090

But that’s ok- we enjoy spoiling you guys, especially when it involves cookies.

DSCN6085

Oatmeal raisin cookies.  We honestly can’t think of anything better to chase the blues away on a rainy day than a fresh-out-of-the-oven oatmeal cookie and a glass of milk.  Except for maybe two cookies.  Yes, that would be better.

DSCN6079

Yes, we know there are other cookies out there that are delicious, too- chocolate chip, ginger snaps, peanut butter cookies, double chocolate cookies, and chickpea cookies (ok, we threw that one in there as a shameless plug, but they are pretty awesome)- but there’s something about a chewy oatmeal raisin cookie that just gets us, you know?

DSCN6081

The oatmeal just makes them so hearty and the raisins get so plump and juicy in the oven that they are simply irresistible!  And these particular cookies are made with whole wheat flour, contain no butter, and have a fraction of the sugar that an average oatmeal cookie has, so you can feel good about eating them, too.  That’s a major win in our books!

DSCN6104

So do yourself a favour- pour a glass of ice-cold milk and make these cookies.  You’ll be glad you did when your beach day gets rained out and you’ve got nothing to do all day.  We know we were!

Chewy Oatmeal Raisin Cookies

DSCN6079

Prep Time: 10 minutes
Bake Time: 10-11 minutes
Makes: 12 cookies

Ingredients:

1 c. large-flake rolled oats
3/4 c. whole wheat flour
1 tsp baking soda
2 heaped tsp cinnamon
1 tbsp brown sugar
1 egg, beaten
1/4 c. coconut oil, softened (not melted)
1/4 almond butter
4 tbsp maple syrup
1 tsp vanilla extract
1 tsp butter extract (optional)
1/2 c. raisins

Directions:

Preheat the oven to 400F.  line a baking sheet with parchment paper and set aside.

In a large bowl, combine the first 5 ingredients.  In a separate bowl cream the coconut oil and almond butter together.  Add the egg, maple syrup, vanilla extract, and butter extract (if using).  Stir until fully combined.  Add the wet ingredients to the dry ingredients and stir just until all the dry ingredients have been moistened, adding the raisins in about half way through.

Drop about 2 tablespoons of dough at a time onto your prepared baking sheet.  Roll each clump of dough into a round ball and flatten with a fork or the palm of your hand.  Bake for 10-11 minutes, or until the cookies are slightly browned, but still feel a little soft.  They should feel slightly under-done when they come out, that way they’ll be nice and chewy.  Allow to cool fully before placing them in a container.

You can keep these cookies in the pantry (aka- they don’t need to be refrigerated), but we don’t know how long they will last since ours were all gone in less than 2 days!

~twosaucysisters

Do you like oatmeal cookies?  What is your favourite type of cookie?

Guest Post: Meet Linda!

Hi, 2SS readers!  Today we have a special treat for you because we have Linda guest-posting for us, and she is bringing you not one, not two, but three yummy dessert/snack recipes!  Linda is from housekeeping.org. She is a Texas-based writer who loves to write on the topics of housekeeping, green living, home décor, and more. She welcomes your comments which can be sent to b.lindahousekeeping@gmail.com.

Take it away, Linda!

—————————————————————————-

3 healthy desserts you can make with kids

I love to cook with my children and since we all have a bit of a sweet tooth we all love to cook desserts. Some desserts can be a little overwhelming for kids however. Others can be too full of fat and sugar to be a healthy way to end the day. These three recipes offer the best solution for my family. Fast, easy, tasty and somewhat healthy my children and I go back to these recipes again and again:

7061105053_0f6ba1ab5b_c

Easy Pineapple Angel Food Cake

Ingredients:

1 (20 oz) can of undrained pineapple, crushed or tidbits

1 box angel food cake mix

Directions:

Simply stir together the two ingredients in a large mixing bowl until smooth and then pour into a lightly greased 9×13 baking dish. Bake in a 350 degree oven for 20 minutes or until the top is golden brown. Serve with whipped cream and berries for a tasty treat. You can also use two 8 inch cake pans and bake for around 15 minutes.

parfait

Red, White, and Blueberry Dessert

Ingredients:

1 lb fresh strawberries, sliced

1 pint fresh raspberries

2 pints fresh blueberries

1 (16 oz) container of light Cool Whip

Directions:

Using a tall glass, like a parfait glass, put in a layer of around a dozen blueberries. Then about an inch of Cool Whip.Then another layer of raspberries. Then more Cool Whip. Then blueberries again, then Cool Whip again, and then top with sliced strawberries. You get a really cool patriotic flag effect that is perfect for the Fourth of July. You can also make your own whipped cream if you prefer that flavor.

 

Chocolate Cookies

Chocolate Crackle Cookies

For this easy recipe I use a few substitutions to make it lighter. The cookies still taste great. For deeper chocolate flavor use a dark chocolate cake mix. You can also make these cookies lemon by using lemon cake mix. For even stronger lemon flavor you can use half a teaspoon of vanilla and half a teaspoon of lemon juice. If you don’t mind the extra calories, these cookies also taste great iced!

Ingredients:

1 box of chocolate cake mix

2 large eggs (or egg substitute)

1/3 cup oil (or applesauce)

1 teaspoon vanilla extract

1/3 cup confectioner’s sugar (for rolling)

Directions:

Preheat oven to 375 degrees. Mix together all ingredients except confectioner’s sugar. Blend well. The batter will be thick. Form into large balls (1 ½ tablespoon approx.). Roll the balls in powdered sugar and place on parchment paper about two inches apart. Bake for 7 to 12 minutes or until middles look slightly undercooked. Let cool for five minutes before removing to a wire rack.

—————————————————————–

Wow!  These recipes all look delicious!  Thank you so much, Linda, for guest-posting for us today.  We hope you all enjoy her recipes, and we hope you all head over to housekeeping.org and pay her a visit!

*All photos in this post are courtesy of Flickr

~twosaucysisters

Our First Blogiversary

Happy birthday to us!  Happy birthday to us!  Happy birthday Two Saucy Sisterrrrsss!  Happy birthday to us!

But wait a minute- it’s not our birthdays!

You’re right- it’s not.  Today is our 1-year blog anniversary!  It’s our blogiversary! 🙂

Yup, 1 year ago today is when we wrote our very first post.  Wow.  Can you believe its already been a full year?  Where has the time gone?

This year of blogging has been amazing!  We’ve learned so much over the past 12 months it’s hard to know where to begin.  For starters, we both had no idea how to design a blog or even sign up to create one.  We didn’t know anything about widgets, links, tags, or menus.  We knew nothing about how to promote our blog or how to increase page views.  In fact, we didn’t even know if people would be interested in what we had to say or if they would like our recipes at all!  And photography?  Don’t even get us started!  We think it’s safe to say that we’ve come a long way from taking poorly-lit, unedited photos on top of our stove.

While we still have a lot (and we mean a lot) of learning and improving to do, we’re really proud of how far we’ve come, and we’re so happy that we decided to make the jump from blog-followers to blog-writers!  So for now, it’s time to celebrate!  And what would a birthday celebration be without cake?

DSCN5991

We think we’ve made it very well-known that Chocolate and Peanut Butter is our favourite combo (remember these pancakes?), so naturally for our first blogiversary we had to make a Chocolate Layer Cake with Peanut Butter frosting! 🙂

DSCN6001

Of course, this is a healthy food blog, so this cake is made entirely from bran flakes and vegetables.

DSCN5992

Just kidding! But it is made with all healthy ingredients.

DSCN6008

So how exactly do you go about making a healthy cake, a food that uses sugar, butter and refined flour as it’s main ingredients?

DSCN6012

You start by making some simple substitutions, like whole wheat flour for white flour, for instance. Apple sauce is fantastic because it replaces oil and sugar at the same time. And of course, our favourite natural sweeteners, date paste and honey, fell into the mix as well.

DSCN6019

The other secret to a healthy cake is using some… unconventional ingredients. 😉

Almost all cakes call for butter to make them soft and tender, so we needed to find a healthy substitution that offered fat for tenderizing but not for artery clogging! The obvious (to us) solution? Avocado!

Yes. There is avocado in this cake.

DSCN6007

And then there’s the icing, because let’s face it- cake without icing is not cake.  It’s bread.  But to make healthy icing you need something make it thick and fluffy and give it some structure.  And what ingredient would be better suited to that job than chickpeas?

Yup.  Chickpeas.  We’re convinced that those little legumes were sent from Heaven to be incorporated into any and every recipe imaginable!

DSCN6015

So there it is then.  A delicious chocolate peanut butter cake to celebrate one fantastic year of blogging!  Thank you to everyone who follows us, reads our posts, makes our recipes and leaves us comments.  Thank you to all those who have liked us on Facebook, followed us on Twitter and Pinterest, and to all our family and friends who have supported us during this past year!  We really can’t tell you all how much we appreciate every comment, like, and share.

There will be some changes happening on the blog over the next couple months that we’re really excited about, and we’ll definitely keep you up-to-date as they happen, but all we can say is get ready for a new-and-improved Two Saucy Sisters!

For now though, it’s business as usual.  And chocolate cake 🙂

Chocolate Peanut Butter Layer Cake

DSCN6012

Prep Time: 15 minutes
Bake time: 25 minutes
Makes: 1 9-inch cake

Ingredients:

2.5 c. whole wheat flour
1/2 c. unbleached white flour
1/2 c. cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

2 eggs
2 egg whites
1 ripe avocado
1 c. unsweetened apple sauce
1/2 c. date paste
1 c. milk of choice
1/4 c. maple syrup or honey or agave
1 tsp vanilla extract
2 tsp white vinegar

For the Icing:

1 19oz can of chickpeas, drained and rinsed
1 c. peanut butter (not all natural)*
1/4 c. milk
1/2 c. honey
1/2 tsp salt

2 tbsp semi-sweet chocolate chips (optional)
Crushed peanuts (optional)

Directions:

Pre-heat oven to 375 F.
In a large bowl, combine all dry ingredients. Using a stand mixer or electric beaters, beat eggs on medium-high speed. Add in avocado and beat until smooth. Add the rest of the wet ingredients and continue beating until fully combined.
Pour wet ingredients into the dry and gently stir, until just combined.
Spray two 9-inch circular pans with cooking spray and dust with flour. Divide batter evenly between the two pans.
Bake on the center rack for 25min, or until a toothpick inserted in the centre of each cake comes out clean. Allow to cool fully on a wire rack before icing. In a double boiler or microwave, melt chocolate chips and drizzle over the top. Sprinkle with crushed peanuts and serve.

Store covered in the fridge.

For the icing:

Put all ingredients into a food processor or high power blender and blend until smooth.

*We used the classic Skippy Peanut Butter. If you would like to use all-natural, you can, however the consistency will be drippier and you will have to adjust the sweetener and salt.

Tip: 

To help stack your two layers without the top one sliding off, turn the bottom layer upside down so it’s flat bottom is facing upwards.

~twosaucysisters

Chocolate Lavender

Last Monday was the 3rd installment of Heather’s Meatless Monday round-up.  It was for the letter D and in this case, D stood for dark chocolate.

And we missed it.

How could we miss the week that was using chocolate as the main ingredient?!?

We knew we had to make up for it this week, so we called out to our facebook friends to give us a little inspiration as to what we should make.  After all, we knew we had to do something pretty spectacular to make up for missing dark chocolate week!

One very devoted follower found a recipe for a dark chocolate tart that looked incredible, and so we set to work make our own Saucy Sister (aka-healthy) version.  We decided while we were at it, we might as well make it with gluten-free and vegan options because nobody is going to want to be left out of this one!

DSCN5923

On top of that, the weather is warming up quickly over here (woohoo!) so we decided in the spirit of summer, we would make this a no-bake creation, becuase who really wants to turn on their oven when it’s hot outside?

DSCN5934

You also might notice the sprigs of lavender on the top- that is no accident!  You see, we are in the midst of preparing our vegetable garden for another season, and we have purchased a number of herbs to plant in pots on the back porch.  One that we are particularly excited about is our lavender plant, so we thought this was the perfect opportunity to incorporate some fresh summer herbs into our dishes!

DSCN5936

So we give you a No-Bake Chocolate Lavender tart.  The perfect way to start off a summer of baking dessert-making.  And yes, we realize that we failed to follow the rules and make something from one of the participants last week.  Heather, we are very sorry, but we just had to share this recipe!  And I guess we sort of used Laura’s chocolate-avocado idea, didn’t we?  That must count for something, right?

DSCN5932

If you don’t have lavender, you can leave it out and just add a little more water or sweetener, but it really makes this unique, so we highly recommend trying to get your hands on some!

And of course, head over to visit Heather at Better with Veggies to see what everyone else made this week!

BWV-Round2-May-Chocolate_thumb2

No-Bake Chocolate Lavender Tart

DSCN5936

Time: 20 minutes
Makes: 1 9-inch pie

Ingredients:

2 c. rolled oats (use gluten-free oats for a gluten-free version)
1/2 c. raw almonds
1/2 c. raw walnuts
1 c. chopped dates
2 tbsp cocoa powder
1 tbsp maple syrup
1 tbsp water

1 large avocado
1/2 c. plain greek yogurt (use dairy-free yogurt for vegan version)
1/4 c. + 2 tbsp cocoa powder
1/4 c. + 2 tbsp maple syrup
1/4 c. hot water + 2 sprigs of lavender
dash of salt

Directions:

In a food processor, combine the oats and nuts and cocoa powder.  Blend for a couple of minutes until the oats and nuts are finely chopped.  Add the dates and pulse until the mixture is crumbly and there are no large pieces of dates left.  Add the water and maple syrup and pulse until the mixture comes together and sticks together when punched between the fingers.

Line a 9-inch pie plate with wax paper.  Dump the crust mixture into the plate and press firmly, making sure to press some of the mixture up the sides as well.  Set aside.

Place the lavender in the 1/4 c. of hot water and allow to steep for several minutes.

In your food processor, combine the avocado, yogurt, cocoa powder, maple syrup, salt and 2 tbsp of the lavender water.  The rest can either be discarded or kept used in something else.  Blend all ingredients until smooth.  Pour the chocolate filling into the crust and smooth with a spatula.  Allow to set in the fridge for at least a couple hours before cutting.

Garnish with fresh sprigs of lavender if you wish.

~twosaucysisters

Have you ever had chocolate and lavender together?  What are some of your favourite chocolate desserts?  Are you planting a vegetable garden this year?

Meatless Monday: Blueberries!

Some of you might remember that we participated in Heather’s Meatless Monday link-up last summer.  We loved participating, but we sort of fell off the band wagon after a while.  Well, she’s started up round two, and we’ve decided to join in again!  This time around she’s running things a little differently.  Heather has it operating it on a two-week cycle- the first week we create a recipe, the second week we re-make someone else’s recipe!  That’s good for us because it gives us a one-week grace period to get our act together and make a recipe 🙂

So by now you’ve probably noticed that we’re starting with the letter B.  That’s because we’re really awesome and we already missed the first week… oops. :S

But we’re ready this time and we’d like to start off by thanking Heather for making the theme for this week blueberries- conveniently right when blueberries went on sale at the grocery store 🙂 Such good timing!

Now let’s talk about blueberries…

DSCN5608

But really, what is there to say?  They’re like little blue gems bursting with flavour with every bite!  And would you just look at that colour?  A hue like that just screams of the cancer-fighting antioxidant power contained in every berry!

DSCN5612

It’s no secret that we love blueberries, and we’ve made our fair share of recipes that feature them as a main ingredient!  We’ve made pancakes, crepes, overnight oats parfaits, jam, muffins, french toast, and even a rice pilaf, and that’s just to name a few 🙂

But if you remember about a million years ago we made these blue velvet pancakes.  Well, just the other day we received a request from Kellie to make a pancake-in-a-jar version! Of course, we could never pass up the opportunity to make one of our all-time favourite breakfasts! And what perfect timing, just in time for Heather’s Meatless Monday!

BWV-Round2-April-Blueberry_thumb

DSCN5613

So here you go, Kellie, as per request! 🙂

DSCN5615

Of course, a blue velvet cake  pancake would not be right without icing!  So if you have no dietary restrictions (the icing is not vegan) we highly recommend that you include it!

DSCN5622 It’s tastes like cream cheese frosting, but there’s no cream cheese! Sneaky, sneaky…

DSCN5623

So we hope you all give this recipe a try- but if having blueberry-filled chocolate cake with “cream cheese” frosting for breakfast isn’t your thing… well you must be crazy 😉

But before we give you the recipe, we want to remind you to head on over to visit Heather at Better with Veggies and check out all the other great recipes everyone else has come up with!

Blue Velvet Pancake in a Jar

DSCN5622

Prep: 5 min
Cook: 5 min
Serves: 2

Ingredients:

1 c. whole wheat flour
1 tbsp baking powder
1 tbsp cocoa powder
1/2 c. frozen blueberries + 1/3 c. for each jar
1 tbsp maple syrup
1 tbsp vegan butter or margarine (or almond butter would work here, too)
2/3 c. Milk or non-dairy milk
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
Fresh blueberries for topping

For the Icing:

1 tsp coconut butter, melted
1/2 tsp honey
2 tbsp plain yogurt (or non-dairy yogurt)
1/4 tsp vanilla extract

Directions:

Combine the flour, baking powder and cocoa powder and whisk together with a wire whisk.  In a microwave-safe dish, microwave the blueberries until they are no longer frozen and mash with a fork until there are very few whole berries left.  Add the butter or margarine, milk and extracts to the blueberries and mix well.  Add the blueberry mixture to the flour mixture and stir just until combined
Place 1/3 c. of blueberries in the bottom of each jar.  Divide the batter evenly among the two jars and microwave for 5 minutes, or until the batter is firm.  Top with blueberries and frosting.

For the Frosting:

Combine all the ingredients in a small dish and serve on top of your pancake-in-a-jar.

~twosaucysisters

Do you like blueberries?  What is your favourite way to eat them?