Homemade Fudge Pops

Recipe from 100 Days of Real Food

Husband-Tested in Alice’s Kitchen

Makes 10 (2 oz.) popsicles

 

It’s just too darn hot right now to bake a summer berry pie. No need to fret though.  We can still have dessert that doesn’t heat up the kitchen or the cook to make.  These Homemade Fudge Pops are delicious and refreshingly cool.  All that is needed are a few ingredients, a whisk, and popsicle molds.

 

2/3 cup pure maple syrup (not pancake syrup)

½ cup unsweetened cocoa powder (I used the “special dark” variety.)

2 teaspoons pure vanilla extract

1 cup + 1 Tablespoon plain yogurt or Greek yogurt

1¼ cups milk or unsweetened almond milk

 

In a medium bowl with a lip (for easy pouring), whisk together the syrup, cocoa powder, and vanilla until thoroughly combined and no clumps are left.  Slowly whisk in the yogurt and milk.  Pour the mixture into popsicle molds, add a popsicle stick, and freeze.  When you are ready to eat them, run a little warm water on the outside of the molds to loosen them up so the popsicles come out easily. 

 

Nutritional Information: (One (2 oz.) Fudge Pop) 104 calories; 18 g fat; 2 g saturated fat; 6 mg cholesterol; 27 mg sodium; 192 potassium; 20 g carbohydrates; 1 g fiber; 16 g sugars; 3 g protein; 75 IU vitamin A; 0.1 mg vitamin C; 93 mg calcium; 0.6 mg iron

 

Pistachio Poppy Seed Orange Yogurt Bread

Recipe from https://www.ambitiouskitchen.com

Husband-Tested in Alice’s Kitchen

Makes one 8 X 4-inch loaf (12 slices)

Perhaps it’s time for a treat at your house.  If so, this delicious quick bread with do the trick with a nice cup of tea or coffee. When I made this, it turned out to be a really pretty, perfect for a tea party.  I will make this again, but will leave off the glaze since the yummy sweet glaze takes it into major dessert territory.  You can put the batter into muffin tins and make muffins for the lunch boxes.  If you freeze the bread, do not top it with glaze until after it has been thawed and ready to serve.  I love that the recipe uses whole-wheat pastry flour, honey and yogurt.  If pistachios are not available, you can make this bread with pecans or walnuts.

Wet Ingredients:

1/3 cup unsalted butter, melted

1/3 cup honey (increase to ½ cup honey if not using the glaze…this is optional)

1 ½ Tablespoons orange zest

½ cup freshly squeezed orange juice

½ cup plain or vanilla Greek yogurt

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup chopped roasted pistachios (or pecans or walnuts)

Dry Ingredients:

2 cups whole-wheat pastry flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 Tablespoons poppy seeds

Optional Glaze:

½ cup powdered sugar

1-2 Tablespoons freshly squeezed orange juice

1 teaspoon orange zest

Optional Garnish:

2 Tablespoons chopped pistachios (or pecans or walnuts)

Directions:

Preheat oven to 350 F.  Line an 8 X 4 inch bread pan with parchment paper and spray with nonstick cooking spray.

In a large bowl, whisk together melted butter, honey, and orange zest until smooth.  Whisk in the orange juice and Greek yogurt.  Whisk in the eggs, vanilla and almond extracts.

In separate bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.  Gently stir in the chopped pistachios.

Add the dry ingredients to the wet ingredients and mix with a spoon or spatula just until combined.

Pour the batter into the prepared pan.  Spread out evenly.  Bake for 45-55 minutes or until a tester comes out clean.  Cool completely on a wire rack before topping with the glaze.

For the glaze:  Mix together the powdered sugar and the orange zest.  Using your fingers, rub the zest into the powdered sugar so that it is evenly distributed.  Add 1 Tablespoon of the orange juice and stir.  If needed, add a bit more orange juice so that it is thick but still pourable.

Pour or drizzle over the top of the cooled loaf and spread over towards the sides.  Garnish with the chopped pistachios.

To make muffins:  Divide the batter between 12 greased muffins liners.  Bake for 12-24 minutes or until a tester comes out clean.

Nutritional Information:  According to my calculations, 1 of 12 slices of bread equals 229 calories; 3.7 grams of fiber; 31.5 grams carbohydrates; 5.4 grams protein; 13.8 grams sugars; 9.6 grams fats (4 grams saturated fat)

(Without the glaze & garnish, 1 or 12 slices of bread equals 195 calories and 3.5 grams fiber.

Dilled Cucumber Salad

-->

Here you see Dilled Cucumber Salad served alongside 

Spicy Paprika Rubbed Roasted Chicken and Veggies

Serves 4

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Here’s a quick, refreshing side dish to make for a weeknight dinner.  I made this salad while my sheet pan dinner of Paprika Rubbed Roasted Chicken and Veggies was roasting away.  So easy and so yummy!  (Feel free to add cherry tomatoes, radishes, scallions, etc. to this salad because it's quite adaptable.)

2 English cucumbers

Kosher salt

¼ teaspoon freshly ground pepper

1/3 cup plain 2% Greek yogurt

¼ cup loosely packed fresh dill, finely chopped (I’ve also made this with a heaping teaspoon of dried dill when fresh wasn’t available.)

1 teaspoon red wine vinegar

Have the cucumbers lengthwise.  With a spoon, scoop out and discard the seeds.  Slice crosswise into ¼ inch pieces.  Place in a colander set over a bowl or sink.  Toss with 2 teaspoons salt; let stand 15 minutes. 

Meanwhile, in a medium bowl, combine the yogurt, dill, vinegar and pepper. 

Rinse the cucumbers, drain and pat dry.  Add to the bowl with the yogurt dressing; toss to combine. 

Nutritional Information:  (per serving) 30 calories; 0.6 grams fat; 1.9 grams protein; 4.6 grams carbohydrates; 1 gram fiber

Bulgur Breakfast Bowl with Apple

Recipe adapted from Cooking Light

Husband-Tested in Alice’s Kitchen

Serves 2 (Can be doubled)

While my husband likes to eat the exact same thing every single morning, I like to change it up every once in a while.  Since autumn is in full swing, I decided to prepare a filling breakfast that would feature apples.  This recipe makes breakfast especially easy because you do a little prep the night before.  By the time your coffee is finished percolating, your delicious Bulgur Breakfast Bowl with Apples will be ready to eat.  Feel free to substitute any of your favorite seasonal fruit for the apple.

½ cup bulgur

¾ cup milk (Any kind will do. I used unsweetened almond milk.)

1 Tablespoon almond butter

¼ teaspoon ground cinnamon

½ teaspoon vanilla

1 chopped apple or pear

¼ cup plain 2% Greek yogurt

1 teaspoon honey or maple syrup

2 Tablespoons whole almonds, chopped

Begin preparing this the night before you plan to serve this breakfast.  Place ½ cup bulgur in a bowl that has a lid.  Add ¾ cup milk.  Stir.  Cover the bowl and leave it in the fridge overnight.  The next morning, combine bulgur/milk mixture with the almond butter and cinnamon.  Add the chopped apple and toss. Divide the mixture between two serving bowls.  (Or, just put half of the mixture in the fridge for the next morning.) Mix the honey or maple syrup into the yogurt.  Dollop over the top of each serving or mix the yogurt mixture into the bulgur mixture.  Sprinkle with the chopped almonds.  Serve.

*By my calculations, each serving is about 309 calories per serving.