Longing for Summer: Blueberry | Coconut Frozen Yogurt

Hey, yall!!! I so apologize for the lack of posts in the past few weeks. I knew when starting this blog it would be hard at times to find inspiration and I guess the genre of my posts in the past say a lot about me....I LOVE FOOD! haha no but really. Can you blame a sister?! I am really racking my brain to find inspiration outside of food posts....
h e l p!!! 

Can I tell you about my weekend? I made the 14 hour trip from Oklahoma City to Southwest VA for a very special occasion. [yes I drive. I HATE FLYING! I repeat...I HATE FLYING!] Other than seeing my family whom I missed very much, I made the trip to see one of my oldest and dearest friends celebrate the upcoming birth of her baby girl. [I can't wait to meet you, baby Ava :)] I was extremely strategic on my trip to VA due to all this crazy weather the East Coast has been having and actually left a day early to stop half way and spend the night. The trip there was a piece of cake and I had the best time spending the weekend laughing and enjoying the company of my sweet family and oldest friends. I left Monday morning to return to Oklahoma. Knowing there had been some weather in the Midwest I anticipated being a little later to arrive than normal but still eager to get home. After driving for around 7 hours and entering Arkansas my trip began to go South...not literally. The roads began to be covered with snow and I altered my speed accordingly. 150 miles from my destination it began to get dark and even colder and upon entering Oklahoma very dangerous. Thank GOD there were not many cars on the road because at one point my car did almost a full circle when I tried to ease on my breaks due to not being able to see the ice on the road. I had only been going about 30 mph thankfully but when this happened I totally hit my breaking point. There I was crying in my car as I caught my breath and thought how long it would take me to actually reach my destination at this rate. I was tired and hungry and needed to pee....but determined not to stop. After my parents and husband gave me a hard enough time I pulled over in a town called Checotah, Oklahoma and spent the night. 27 hours and one hotel stay later I finally got home and the first thing I thought upon arriving to my apartment is ......Spring..come on girlfriend!!

Never did I think I would be ready for the Winter to end and say goodbye to the beautiful snow but this girl has reached her limit this year. #ByeFelicia 

In my attempt to prepare myself for what I hope is a quick transition to Spring I whipped up this amazingly easy & delicious frozen yogurt: Blueberry Coconut Frozen Yogurt. This was literally the easiest desert and oh SO refreshing and healthy! I am not a huge fan of ice cream...[dont judge me] but frozen yogurt? bring it on!!! And a desert that can whipped up in one machine in 5 minutes? LET'S DO IT! 

4 cups of frozen blueberries 
              -You could absolutely make this with any type of frozen fruit 
1/2 cup coconut greek yogurt
              -You could absolutely use any flavor of yogurt you wish 
3 tablespoons of agave nectar 
            - You cold absolutely use honey 
Juice of 1/2 or 1 lemon...depending on how juicy
             - If you cant get the juice a flowin' just give her a good roll on the counter and she will be good to go!

Using a food processor - which Im sure a good blender would also work - add all the ingredients and let it go for about 5 minutes -- starting on low then switching to high. I let mine go a little longer, it cant hurt it and I like a really firm consistency. 

To serve I topped it with a few frozen blueberries just so people would know what fruit they were eating as well as some toasted coconut for texture and a little hint hint of what that mysterious flavor that is running throughout the yogurt. Oh Yeah..its coconut!! 

 

 
This is what the #cleanbowlclub looks like and I can guarantee you will join me as soon as you whip up this delicious sweet treat. I am imagining that I am making this and sitting out on my desk with a good book and 70 degree weather...instead of the snow covered ground that is our current situation. 

Send me your pictures of other variations of this yummy yogurt.

XO.

Elizabeth 

Valentines Day Recap: Molten Chocolate Cake = Real Love

Well it is the day after Valentines Day once again and I surely hope that whomever or whatever you spent your day and night with made you the happiest of happy. For those who spent the evening out at dinner with either your loved ones or best friends or family I hope that the dinner blew your mind! For some reason my husband and I are really bad at Valentines Day plans. It doesn't matter what city or state we are in but I am always the last possible person to try and make a reservation ANYWHERE! The history of our dates are quite comical...so this year I decided (after not being able to find a reservation 3 weeks in advance. WTF Oklahoma....why do you all need to make a reservation 3 weeks in advance?) that I was going to take over the dinner responsibility for the night and cook a bomb dinner. scallops for me, steak and shrimp for the hubs and then desert....let's be real the most important part of the meal. 
I am going to go ahead and throw it out there that if you want to impress someone with your mad skills in the kitchen this recipe for Chocolate Molten Cake will do the trick!! 

First of all...its a freaking molten cake. Which means you will look at the outside of this perfectly shaped decadent looking chocolate cake and already be so excited to dig it and then.....you will cut into it and there on the inside is a beautiful warm chocolate pudding that will run out and cover the berries that youve adorned the plate with or collide with the vanilla ice cream that you've served on the side...or wine...everything is better with wine. Am I right?! ;)  This desert is not only impressive to look at and eat but it will impress you that it is possibly the easiest thing you'll ever make. Like easier than a box cake or bag cookie recipe. It is insane!!! 

The cast of ingredients include:
2 tablespoons butter
2 tablespoons cocoa powder

12 oz semi sweet chocolate chips
1 1/2 sticks (3/4 cup) butter
1/2 cup heavy cream
5 eggs
3/4 cup sugar
2/3 cup flour

Preheat your oven to 450 degrees. First you need to brush the inside of a cupcake tin with melted butter && then take a little sifter and dust the tins with cocoa powder to ensure that your perfect little cakes don't stick to the pan. Next put the first 3 ingredients [chocolate chips, butter & cream] in a microwave safe bowl and let those go for about 30 seconds. It will be the most beautiful chocolate ganache like sauce and fill your kitchen with a decadent smell. 

After your chocolate mixture has cooled slightly we will add the last 3 ingredients. Yep that;s right...only 6 ingredients!! Make sure the mixture is cooled down because hot chocolate + eggs = scrambled chocolate eggs. EWW. After you have all these ingredients mixed [whisked] together so that they are totally incorporated you can pour the batter into the muffin tins. Put the muffin tin in the fridge for at least an hour up to overnight. Make this first before the rest of your dinner or before you get ready to go out for dinner that way when you are done eating or get back from a restaurant all you have to do is take the tray out of the fridge and pop it into the oven. These little cakes only need 10 minutes to bake. Perfect amount of time to get out some plates, drop some berries & ice cream on them and pour the champs. 

 

Once the cakes are done baking a short 10 minutes later they need to cool for just a couple minutes before the big dismount...as I like to call it. You will take a cookie sheet and put it on top of the muffin tin and flip it over and WAH LA: the most amazing individual chocolate deserts. I say individual because they are meant to be just that..individual. I am about all kinds of sharing, especially with my hubs but when it comes to the perfect bite of warm chocolate cake|pudding the only thing that could ruin this moment is when I get the perfect bite on my fork & my husband reaches over and uses his fork to scrape off that perfect bite and put it on his and then eat it...with a smile. I cant.

 [insert straight face emoji] I do this baking stuff for you people & hopefully these individual cakes will save you from that moment that you contemplate stabbing your husband with your fork. 

There you have it...this Chocolate Molten Cake will rock your world and forever change the way you look at deserts. I hope you all can make this for your loved one on your next date night and/or holiday! 

XO.

Elizabeth

Easy like a Saturday Morning: Blueberry Muffins with Greek Yogurt

Buenos Dias, Friends and Happy Saturday!!! There are so many things I love about Saturday: no alarm (well except the one I set to wake up and watch my idol, The Pioneer Woman's new episode on Food Network), Food Network shows, lots and lots of coffee refills, laying in my pjs, and getting inspired by all my favorite Food Network Shows to make something delicious for breakfast...ok brunch...ok lunch at the time I get around to peeling myself away from the TV. [Do NOT judge me!] 

This particular Saturday was a Valentines Day special. Is it already February?! Sheesh...time flies when your having fun! I watched all my favorite Saturday morning FN shows and drank about 3 cups of coffee an was sufficiently hyped on caffeine when I walked to my kitchen to prepare breakfast for 1. Where is my hubby you ask?! Well....Texas, California, Nevada....somewhere on the West Coast I believe. Back to baking! I was gifted a bag of scone mix for Christmas. Confession: Scones intimidate me! There is something about them....it's like a nuclear physics equation to come up with the perfect scone that is flaky and moist and totally perfect. I have had one to many dry and brittle scones in my day. Because this is a mix I had high hopes...until I read the directions and realized I was missing the one ingredient that was needed to make the scones: heavy cream. So there's that and there will be no beautiful cinnamon and orange scones baking away in my oven today. What's next...I have blueberries and greek yogurt. Typical weekday breakfast for me but I was craving baked goods. MUFFINS!!! So I decided on a Blueberry muffin with greek yogurt and why not if we are going the healthy route I might as well use whole wheat flour. 

So here she is in all her glory:

...and she was amazing!! I love a homemade muffin!! One that has plump juicy blueberries in every bite is a total bonus!! 

One of the fun tricks that I have learned while baking is that if you have an ingredient that you want to taste in every bite like blueberries you need to add it to the dry ingredients for a good coat so that don't sink to the bottom of the pan while baking. 

After mixing the dry ingredients: 2 1/2 c. whole wheat flour | 1 tsp baking powder | 1/2 tsp salt | throw in the blueberries and toss to coat. Set aside

Mix the wet ingredients in a separate bowl: 1 egg + 1 egg yolk | 1 c. sugar | 1 c. greek yogurt, I used vanilla | 6 tablespoons unsalted butter, melted. 

 I'm going to let you in on a little secret: yoplait greek vanilla yogurt is my spirit animal!! It is SO good!!! One of these little perfectly portioned containers is exactly 1/2 cup. So no measuring needed just throw 2 of these bad boys in and call it a day. Another tip: When adding the melted butter to the wet mixture whisk it in slowly to temper the eggs...which is just a fancy way of saying introduce hot butter to cold eggs without ending up with scrambled egg mixture for your muffins. EW.

Once you have your wet + dry ingredients just combine the two and fold until combined. Be careful not to be too rough with the blueberries because they will burst and you will end up with blue muffins. EW. Scoop the batter into a cupcake tin with liners. I started by using this 1/4 cup measure then said screw that because the batter was thick and used a cookie scoop. With a delicate hand of course because of those precious blueberries. 

I sprinkled a little extra granulated sugar over the top of the muffins because I'm not fancy enough for the "sprinkling sugar" and feel like these are rustic muffins so they can handle the real deal. 

Bake the muffins for 5 minutes on 425 degrees to get a good crust then turn the oven down to 350 for about 20 minutes until they are baked through. These muffins would be perfect to make ahead and have for a busy weekday morning!!

Enjoy, y'all.

XO.

Elizabeth