Strawberries and Cream Popsicles, Guest Post by Chung-Ah of Damn Delicious

Jul 17, 2012 by

Today’s post is by the lovely Chung-Ah from Damn Delicious. Chung-Ah’s recipe’s often remind me of my own or something that I’d eat in a heartbeat. We pretty much like the same food. I’ve said to her a few times that we could be cook-sisters. You know, those friends who you don’t mind sharing a kitchen with? Yep, that’s her. We are a part of some really cool movements like #SundaySupper and #MuffinMonday. Such a sweet brilliant soul. I was so happy when Chung-Ah agreed with such fiery spirit to guest post for me. Take a moment and visit her blog. I guarantee that you’ll love it. Her photography is beautiful too!

Check out some of Chung-Ah’s awesome recipes! A few of my favourites are Strawberry Espresso Chocolate Chip MuffinsPancetta Fried Rice and Slow Cooker Chicken Adobo (Keeping this recipe close) 

Thank you, Chung-Ah for guest posting today while I spend some quality time with my family in Jamaica. I appreciate you!!

Please enjoy today’s post by Chung-Ah: Strawberries and Cream Popsicles

 ***

Lyn is off in Jamaica and even though I wanted to sneak into her suitcase and tag along, that didn’t quite happen as I had imagined. So here I am to provide you with a refreshing dessert option, or breakfast option for some.

Now for those of you who don’t know me, I’m Chung-Ah of Damn Delicious. I’m a recent public health graduate and I love spending time in my closet-sized kitchen, whipping up quick and easy homemade meals using fresh ingredients. With my love for food, I created a food blog over a year ago which in turn led me to meet so many wonderful foodies like Lyn. I’m definitely a big fan of hers, to say the least, and I am incredibly honored to be guest posting for her. She has the most wonderful recipes, and she never ceases to amaze me with her Jamaican favorites. I mean have you seen her Jamaican Cornmeal Pudding? I could seriously gobble that up for breakfast every morning!

Anyway, before I spend the whole day talking on and on about how I adore Lyn and how I need to try every single one of her recipes, we should get down to business and talk about these popsicles.

So I bought these cute popsicle molds from Crate & Barrel a while back and even though I had like 10 popsicle recipes lined up, these molds just sat in their box, unopened, for several weeks. I don’t know why but I have this tendency to leave brand new kitchen products in their original packaging for an indefinite amount of time. I did that with my Le Creuset dutch oven and I did it again with my KitchenAid mixer. I think that sat on the couch for like a month.

It’s a sickness really. Maybe I should see someone about that.

Anyway, when I finally managed to get the molds out of their box, I inaugurated them with this awesome strawberries and cream recipe I found over at My Baking Addiction. It’s seriously one of the easiest things to make, and the only hard part is pouring the mixture into the molds without making a mess on your kitchen counter.

Yeah, like I said, super easy.

 

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

 

Strawberries and Cream Popsicles, Guest Post by Chung-Ah of Damn Delicious
Recipe Type: Treat, Dessert
Author: Chung-Ah, adapted from My Baking Addiction
Prep time: 20 mins
Total time: 20 mins
Serves: 6
Super easy summer popsicle, using fresh strawberries and greek yogurt
Ingredients
  • 1 cup strawberries, pureed
  • 6 tablespoons milk
  • 1 (5.3-ounce) container Greek yogurt
  • 4 teaspoons agave
  • 1/2 teaspoon vanilla extract
  • 1/2 cup diced strawberries
Instructions
  1. In a large bowl, combine the strawberry puree, milk, yogurt, agave and vanilla.
  2. Stir in the diced strawberries.
  3. Scoop the mixture evenly into the popsicle molds.
  4. Place into freezer and freeze until hard, at least 4 hours.
  5. Remove from freezer and run the mold under warm water to loosen popsicle, about 20 seconds.
  6. Serve immediately.
Notes

Strawberries and Cream Popsicles (adapted from My Baking Addiction)
Yields 6 popsicles

 

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

 

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

 

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

 

If you don’t have a popsicle mold, you should totally get one. The popsicle recipe options are endless, and you get to use up such fresh ingredients that bring natural sweetness to these babies, unlike the sugar-loaded store-bought ones. Plus, it’s a sure way to cool off on these hot summer days!

 

 

 

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Dark Chocolate Chip Granola Bars

May 4, 2012 by

I’ve been wanting to make granola bars in what seems like forever! But I finally found a recipe that I liked and wanted to try. I really have to look at the ingredients in order for me to decide if I’m going to make it. I’m not crazy about nuts (I prefer them on their own) and it’s not uncommon to see many granola recipes with a variety of nuts included. I wanted something that the kids would enjoy and not find things to pick out or require too much effort on their part. When I came across this awesome recipe from a lovely little blog called Lauren’s Latest, I knew I had found “it”. Lauren’s recipe was adapted from Rachel Ray, and I adapted her version with what I had available.

I decided to make these after I lost my natural light, but I knew there would be nothing left after they were ready, so I went ahead and took photographs anyway. I’ve made these granola bars twice and only a few make it to daylight.

Chocolate Chip Granola Bar - No bake

 

Dark Chocolate Chip Granola Bars, No-Bake
Recipe Type: Treat, Snack
Author: Lyn
Prep time: 20 mins
Total time: 20 mins
Serves: 8
An easy granola bar recipe that can be made within minutes!
Ingredients
  • 3 Tbsp Butter
  • 3 Tbsp Cinnamon Creamed Honey (Or plain honey)
  • 1 Tbsp Agave Nectar
  • 1/3 Cup Brown Sugar
  • 2 Cups Quick Oats
  • 1 Cup Puffed Rice Cereal (like Rice Krispies)
  • 1 Tsp Vanilla
  • 1/2 Cup Dark Chocolate Chips (or milk chocolate)
Instructions
  1. In a medium bowl, add cereal and oats. Stir to combine and set aside.
  2. In a small saucepan, melt butter, honey, agave, and sugar over medium heat just to a boil. Stir to combine. Reduce heat and remove after about 2-3 minutes.
  3. Add vanilla and stir
  4. Pour into cereal and oats, mix well to incorporate
  5. Transfer into a rimmed tray (12X8 inch and about an inch deep)
  6. Press firmly in order for the oats to cover the entire surface evenly
  7. Sprinkle with chocolate chips and gently, press down
  8. Allow to cool for a few minutes in the fridge (or an hour at room temperature)
  9. When firm, cut into bars.
Notes

Press firmly into the tray to prevent the bars from falling apart. Try to achieve about 3/4 inch thickness. I put mine in the fridge for about 20 minutes before serving.

 

Rice Krispies and Quick Oats. These two ingredients were united for the first time in my house. I never had to buy Rice Krispies prior to this recipe. I even allowed my son to listen to them “snap, crackle and pop” like the commercials I used to see as a child. Embrace the Rice Krispie experience!

 

Rice Krispies and Quick Oats

 

I chose to use the Cinnamon Creamed Honey that I bought from the Farmer’s Market over the plain honey. The jar was unopened. How could  that be!!!??? When I tasted it at the market, it was splendid! I envisioned myself having it on toast with a cup of tea! I suppose I also wanted to add a very special flavour to the granola bars too. It worked out very well!

 

Cinnamon Creamed Honey, Butter, Agave Nectar, Brown Sugar

 

I didn’t allow it to remain at a boil, I just wanted to make sure everything was combined well before I removed it from the heat.

 

Mixture just to a boil, and combined

 

Muscle up for this part. The liquid firms up rather quickly and you have to make sure that everything is thoroughly combined.

 

Combining the honey mixture with the oats and cereal

 

Press firmly to ensure the mixture is packed tightly.  This helps to keep the bars from crumbling. I waited for it to cool for about 10 minutes (you should probably wait a little bit longer – an hour or so)

 

Press down *firmly* to flatten

 

I flipped everything onto a parchment lined cutting board. I sprinkled the chocolate chips then pressed them down. Whats funny is – they started to melt :-) I then used a pizza wheel (genius) and a knife to separate into bars. The kids were by my feet almost the entire time just waiting to get their hands on a piece. They had some crumbled bits, but got the real deal after it came out of the fridge for about 20 minutes or so. You know, to a child that’s like “forever”.

 

Granola Bars in the making!

 

My kids loved these little bars! Okay, so did I. We all had them with a glass of milk. A sweet treat to bring the family together.

 

My first granola bar!

 

Picky eater APPROVED!

 

Dark Chocolate Chip Granola Bar

 

 

Happy Friday!!!

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Banana Berry Smoothie

Feb 23, 2012 by

I haven’t posted a smoothie to The Lovely Pantry in a while. My first (and only) smoothie post thus far was the Banana Nutmeg Smoothie. I think its safe to say that every smoothie that I make will have a banana in it. Everything else is purely optional. For  the past week, I’ve been eating soft foods and so smoothies almost became mandatory – which is great. I’ve been whipping up smoothies for me and the kids, and even allowing them to choose some of the ingredients. Great!

 

Banana Berry Smoothie

 

I generally keep smoothies pretty simple. Occasionally, I’ll add vegetables or a flavoured protein powder (if I’m making just for me).

 

Banana Berry Smoothie
Recipe Type: Smoothie
Author: Lyn of The Lovely Pantry
Prep time: 10 mins
Total time: 10 mins
Serves: 2
A quick fix smoothie
Ingredients
  • 1 Cup Almond Milk
  • 1 Cup Baby Spinach
  • 1 Banana
  • 1/2 Cup Frozen Berries (of more if you like)
Instructions
  1. Place all ingredients in a blender
  2. Strain into serving cups (optional)

 

Banana, Berries, Spinach, Almond Milk

 

Frozen berries are always in my freezer specifically for smoothies. That way I have them on hand throughout the year and also I don’t have to add ice. I’ll use frozen bananas too if I don’t have fresh on hand. Whatever works, right?

 

 

My cousin told me that she adds spinach to her smoothies. I’ve been putting it in my smoothies ever since. You don’t even know it’s there. But I let my son put it in the blender so that he knows there is goodness his smoothie.

 

Spinach - the ingredient you don't realize is even there...

 

 

 

Into the blender they go

 

And here you have a healthy and refreshing breakfast drink!

 

Banana Berry Smoothie

 

Have a wonderful weekend everyone! Take good care of yourselves :-)

 

 

 

 

 

 

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Chicken Soup With Dumplings

Feb 20, 2012 by

Some recipes show up when they are most needed. If ever there were a time that I needed something to comfort me and make me feel better, now would be it. Last week was a rough week. Between eye infections, visits to the doctor, a trip to the hospital and a root canal, I’d say the members of my family have been pretty active. I think this is the first time in my young family’s history where we’ve all been hit with “something” in such a short space of time. It was a lot to deal with but I sure hope we are finished. Mama’s got things to do.

To put everyone at ease, we are all doing much better now. Apparently we bounce back very well. I was the one who ended up at the hospital after picking a strange infection after frolicking in a pool. The following day I went in for a root canal. I’m still eating soft foods for now. Which of course sent me looking for recipes – ah! the silver lining! Today’s recipe  is from Everyday Food, Issue 89. It was just perfect. I’ve made it twice so far and plan to make it again this week.

These are not the dumplings my mother makes! I’ve never had dumplings like this before. They were so good! Making them was fun too. Scoop with two spoons and drop in the broth. Its way better than rolling the flour in your hands and getting all messy. :-)

 

Chicken Soup With Dumplings

 

 

Chicken Soup With Dumplings
Recipe Type: Main
Author: Lyn
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
A comforting chicken soup with dumplings
Ingredients
  • 10 Cups Low Sodium Chicken Broth
  • 6 Chicken thighs, cooked & shredded
  • 1 Cup All-Purpose Unbleached Flour
  • 1/2 Cup Yellow Cornmeal
  • 2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3/4 Cup Buttermilk
  • 1/2 Cup Frozen Spinach, thawed
  • Salt & Pepper
Instructions
  1. Season Chicken thighs with salt and pepper, brown both sides in a hot skillet.
  2. Remove from the skillet and cut into strips. Set aside.
  3. In a large pot, bring broth to a simmer over medium heat.
  4. In a medium bowl, mix together the flour, cornmeal, baking powder and salt.
  5. With a fork, stir in the buttermilk and spinach to form a dough.
  6. Using 2 spoons, form tablespoon sized balls and gently drop into simmering broth.
  7. Cover and cook for about 8 minutes, until dumplings are cooked through.
  8. Add chicken, gently into the simmering pot.
  9. Taste and broth and add salt and pepper as desired.
  10. Allow to simmer for about 5 minutes.

 

 

 

Dumpling Batter, ready to go.

 

Chicken, in strips

 

Dumplings in the pot

 

Chicken Soup with Spinach Dumplings

 

 

Chicken Soup with Spinach Dumplings

 

Now this was a soup worth  making!

Happy Monday! And to all my  Canadians in ON, AB & SK – Happy Family Day!

 

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Special Banana Pancakes

Feb 10, 2012 by

My children enjoy pancakes immensely. When I have time, I like to make what we call “special pancakes”. These are the pancakes that… don’t come from the freezer. Mommy gets the ingredients together, and lovingly prepares a variety of pancakes to everyone’s delight. Very special indeed! I experiment with pancake recipes to ensure that we are experiencing different tastes, and sometimes different textures too. I came across a recipe that made me so eager to try – Banana Bread Pancakes. Oh my goodness. So light and fluffy and banana filled. I did make a small change… I added Quinoa Flour. I went half and half with it. Good choice.

The itsy bitsy spider… climbed up the water spout…

Of all the bugs, they liked the spider. And so they sang while they waited for their pancakes.

 

The Itsy Bitsy Spider

 

I can’t tell you how this little pancake griddle brought such delight to my children. I told them we were having “bug pancakes”. Somehow, they found that really, REALLY funny. The sound of your children’s laughter truly is a beautiful thing. Now every time I see this griddle, I’ll remember their smiles, and how much we enjoyed these mini-pancakes.

 

Pancake Griddle

 

This recipe is adapted from The Slow Roasted Italian.

 

Special Banana Pancakes
Recipe Type: Breakfast, Brunch
Author: Lyn
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 8
A tasty breakfast for the family to enjoy
Ingredients
  • 1 Cup unbleached, all-purpose flour
  • 1 Cup Quinoa Flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk (1%)
  • 2 large eggs
  • 6 tbsp butter, melted
  • 1 tsp vanilla
  • 2 ripe bananas
  • Cooking spray
Instructions
  1. In a small bowl, add flours, baking soda, baking powder, sugar and salt. Whisk to combine
  2. In a medium bowl, add buttermilk, eggs, melted butter and vanilla
  3. Gently combine dry ingredients into the wet
  4. Crush the banana with a fork, and fold into the batter
  5. In a hot griddle, spray with cooking spray
  6. Add 1/4 cup of batter onto the griddle or pan
  7. Cook until bubbles appear on the sides, about 1 minute or so untill golden brown
  8. Flip and cook for another minute
  9. Serve with maple syrup and/or fruits
Notes

I used a special pancake griddle that yielded mini-pancakes. I ended up with over 40 pancakes. If you are using a regular griddle, you will have less.

 

 

 

These pancakes were so delicious. I honestly did not need any syrup. The kids started to eat them without any syrup but half way through, they asked for it. I guess pancakes are supposed to have syrup on them. I look forward to making these again. Using the griddle did take more time, since the pancakes are smaller. Maybe next time I’ll use a regular griddle. Bigger pancakes :-)

 

Banana Pancakes

 

Have a great weekend everyone! Make special pancakes! ~ Lyn

 

 

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