Tasty Tuesday – Birthday Treats! 11/3/15
Posted on - Tuesday, November 3rd, 2015 by admin
Happy Birthday, November peeps!!!
A lot of times, birthdays can be over shadowed by the hustle and bustle of the holidays so this one is for you! We wanted to feature some amazing treats to help you celebrate your day without packing in a ton of calories. Hope you enjoy these tasty recipes as much as we did!
The Flower for November is the Chrysanthemum. (Nicknamed “mums”)
- The Earth has made an entire journey around the sun, passing around 584,337,600 miles
- You have taken about 15,768,000 breaths
- 31,536,000 seconds have passed
ROASTED BERRY & HONEY YOGURT POPSICLES
- 12 ounces (two small containers) small berries, like blueberries and raspberries
- 2 teaspoons sugar (optional*)
- Dash of sea salt
- 2 tablespoons + ¼ cup honey (to taste)
- 2 cups whole Greek yogurt
- ½ small lemon, juiced
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar, a dash of sea salt and 2 tablespoons honey. Pour the berries onto the prepared baking sheet and arrange the berries in a single layer. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
- While the fruit is roasting, blend together the Greek yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (keep in mind that the berries will be very sweet). Add more lemon juice if you want tart popsicles.
- Let the berries cool for at least ten minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together (for a marbled effect, do not mix thoroughly).
- Use the spoon to transfer the yogurt blend into the popsicle mould and insert popsicle sticks. Freeze for at least four hours. When you’re ready to pop out the popsicles, run warm water around the outsides of the moulds for about ten seconds and gently remove the popsicles. Enjoy immediately.
For the cake, all you need is a medium sized watermelon, whipped cream, sliced fruit and crunchy almond slices or even some sweetened granola to add crunch.
Start by slicing the rind off the the watermelon but being careful to keep the top and bottom nice and flat. Pat dry with a paper towel and start to apply the whipped cream generously. From here, add on your favorite fruit and serve immediately!
GREEK YOGURT CAKE
- 1/4 plus 1/8 cup dark cocoa powder
- 1/4 plus 1/8 cup hot water
- 1-1/2 cups wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup canola oil
- 1 plus 1/8 cup sugar
- Egg replacer for TWO eggs (I like Ener-G)
- 1 tablespoon vanilla extract
- 1/2 cup OIKOS Greek yogurt
- Preheat oven to 350 degrees F. Lightly grease a 9 by 13 inch pan and dust with flour (for easy cake removal later).
- Whisk together the cocoa powder and hot water in a small bowl.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, use the whisk attachment to blend the oil and sugar. Turn the powder to medium-low and add in the egg replacer. Then stir in the vanilla and cocoa mixture.
- Reduce speed to low. Add half of the flour mixture. When that’s well combined, add half the Greek yogurt. Add the other half of the flour. Then the other half of the yogurt. Mix until JUST combined.
- Pour into your cake pan and spread evenly.
- Bake for 30 minutes, rotating halfway through. A toothpick should come out clean when inserted into the middle of the cake.
- Let cool completely before frosting.
BAKED PEARS WITH VANILLA FROYO
- 1/3 cup apple juice
- 1/3 cup firmly packed dark brown sugar
- 3 tablespoons unsalted butter
- 3 firm pears, peeled, halved, cored
- Vanilla froyo, for serving
- Preheat the oven to 400 degrees F.
- Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
- Spoon the pears onto plates. Top with froyo and serve.
- The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
FROZEN RASPBERRY LAYER CAKE
- 2 frozen pound cakes
- 3 c. vanilla ice cream
- 4 c. raspberry sorbet
- 1 pt. fresh raspberries
- 3 tbsp. Chambord
- Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
- Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.
Last but not least, ENJOY!
Who is Megan?
Megan is our resident expert here at the hive when it comes to healthy eating and recipes. She has a son who has several food allergies and is constantly finding new and exciting ways to make him the same types of foods we take for granted everyday. When not digging through cookbooks, Pinterest or google, she is also an avid OCR chick! She also is an experienced hiker and explores the Arizona canyons every chance she gets. You may also see her at your local ComicCon dressed in cosplay! Want to say hello? Get in touch with her below.
By: Megan Wilder