perfect little bites of your favorite ice cream and cake

Happy Birthday to The Recipe Redux! This month we are celebrating their first successful year of delicious and healthy recipes with “Small Bites to Celebrate a Big Event.” And this is definitely a BIG EVENT!

I decided to make a favorite two-in-one dessert: ice cream cake! And with the first day of summer, what better way to enjoy it than in cute, bite-sized portions? This dessert has only two ingredients, but you can have any flavor ice cream, frozen yogurt, cake, or even brownie that you want. Want a variety of flavors? I say go for it!

All you need is cake mix, frozen yogurt or ice cream, a jelly roll pan, a small round cookie cutter about 1 1/4″ in diameter, and some fresh fruit to garnish. Alternatively, you can layer the ice cream on the cake, freeze it, then cut into bite-sized pieces. Either way, it’ll be cool, delicious and very fun to eat!

Cherry Garcia Fro Yo and gluten-free chocolate cake


Ice Cream Cake Bites – using frozen yogurt and gluten-free cake recipe

One Bowl Gluten-Free Chocolate Cake recipe, slightly modified from original at food.com:

3 cups GF flour mix
1 1/2 tablespoons xanthan gum
1 cup cocoa
2 cups sugar
1 teaspoon salt
4 teaspoons baking soda
2 teaspoons instant espresso
3/4 cup coconut oil, melted
2 tablespoons vinegar
2 teaspoons vanilla extract
2 eggs
2 cups coffee
ice cream or frozen yogurt of your choice
fruit and herbs to garnish

Directions:

Preheat oven to 350 degrees. Grease a jelly roll pan with nonstick cooking spray, set aside. Mix all dry ingredients in a bowl. Add all liquid ingredients, mix well. Bake  for 20 minutes or until toothpick inserted comes out clean. Cool on wire rack.

Using a round cookie cutter about 1 1/4″ in diameter, cut as many rounds as you need (you can make around 60-72 for one jelly roll sheet) and set aside on wax paper.

To assemble, place one cake round into cookie cutter. Scoop 1 heaping teaspoon of ice cream inside cookie cutter, place another cake round, banana slice, or strawberry slice inside cookie cutter and press down firmly, being careful not to squish the ice cream down the sides of the cake. Hold top down with index finger while unmolding. Place on wax sheet-lined plate, repeat with 4  more then transfer to freezer to firm up for at least 20 minutes. Serve and enjoy immediately!

No birthday is complete without cake and ice cream!

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 

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My mechanic’s coffee break

One hot, sunny morning, my husband was involved in one of his favorite pastimes: working on the car. He was midway through replacing something important under the hood (I don’t know what it is, but it sure was greasy!) when he decided to take a break, cooling off with a huge glass of iced water followed by a demitasse of espresso. It may seem weird to choose a steaming hot coffee over an iced cold soft drink, but coffee (or espresso, in this case) is just one of those simple pleasures my husband and I enjoy, regardless of how crazy hot it is.

Speaking of hot, did you know the coffee plant was first discovered in Ethiopia? It was the coffee berry–not the bean–that was first consumed for its stimulating effects. Experiments with this “superfood” eventually took place, and people discovered the roasted seed (or bean, as we call it) created a bitter yet stimulating beverage that aided Arab Muslims to stay alert during late-night prayers (perhaps this is the origin of our late-night college cram sessions!) As word of this miracle drink spread, people began to tame the bitter brew, and the drink evolved into what we know and love today in the form of cappuccinos, iced mochas,  sweet Turkish coffees and cans of coffee energy drinks, like the short-lived “Cocoa-Cola Blak” (it definitely tasted like coffee and coke!)

There’s a lot of great dessert recipes that use the wonderful flavor of coffee (my favorite is coffee ice cream) but what about incorporating coffee into a main course?  Meats can certainly benefit from the rich, strong, earthy qualities of the roasted coffee bean, but can vegetarian dishes be just as delicious? There are ways of making it work, and here are some suggestions to use it as a seasoning, hopefully without keeping you up all night:

Coffee marinade: In a ziploc bag, combine a cup of strong coffee with a crushed garlic clove, a teaspoon each of fresh sage, rosemary, and salt with a dash of black pepper. Marinate beef, pork or chicken overnight and cook as desired.

Spiced Coffee Rub: Mix 1 tablespoon instant coffee, 1 teaspoon Chinese Five Spice, and 1 teaspoon Kosher salt. Rub on meats and refrigerate overnight before cooking as desired. Another version of this recipe can be found here.

Coffee Jam: Thinly slice a round onion and sautee in oil over medium heat until it begins to carmelize, about 7-10 minutes. Add a fat pinch of Kosher salt, fresh thyme, and 1/2 cup strong coffee and cook until liquid is reduced by half. Serve with roasted meats and veggies.

Below is an easy potato side dish I made using just a few spices and it tastes like the potatoes my mom cooks when she makes a pork roast. The potatoes are nicely browned and the mushrooms add a substantial amount of meatiness, without the meat! My favorite part is how the red wine and spices create a rich and flavorful reduction you get in every bite. Serve this up with some steamed kale or green beans and you have a delicious, hearty vegetarian meal for you and your favorite espresso-loving mechanic.

Coffee Pot Roast Potatoes

Coffee Pot Roast Potatoes (serves 2)
You can also make this dish with extra firm tofu instead of potatoes, just reduce the cooking time

Ingredients:

1 pound small round potatoes, quartered (1 to 1 1/2″ chunks)
4 large mushrooms, quartered (cut them to the same size as potato quarters)
1 teaspoon Kosher Salt
1 teaspoon instant espresso (or 1 1/2 teaspoons instant coffee granules)
1/4 teaspoon crushed cumin seeds (or 1/2 teaspoon fresh thyme, sage, or rosemary)
dash of cayenne pepper
1 garlic clove, minced
olive oil
1/2 cup dry red wine

In a mixing bowl, combine potatoes with salt, instant espresso or coffee, cumin seeds, and cayenne. Toss with a fork to coat potatoes evenly. Drizzle in 2 teaspoons of olive oil and add garlic, stir to coat.

In a medium sized pot over medium heat, heat 2 teaspoons of olive oil, add potatoes and cook until it begins to brown, stirring occasionally. Slowly add half of wine, cooking until it begins to reduce and thicken. Cover potatoes and cook for five minutes, stirring a couple times. Uncover & cook potatoes for another 3-5 minutes, stirring so all pieces can brown nicely. Add mushrooms and remaining wine, cooking uncovered until liquid begins to thicken. Stir, cover and cook until potatoes are fork-tender and mushrooms are cooked through.

Caramelized potatoes are crisp and tender

Happy Wednesday, everyone! This being my first What I Ate Wednesday (WIAW) post sponsored by Peas and Crayons, I wanted to kick it off to a good start, especially because I’ve been going off my healthy eating path and WIAW is a good incentive to get back on track. I’ve been eating  less healthy greens and eating more snacky stuff this past week and I noticed a HUGE dip in my energy level in the afternoons. Normally I’d see my husband yawning in the afternoon, but this time it was ME who felt tired, lazy and just wanted to drink coffee to help get me through. Although I still made healthy dinners and lunches, I ate less of the good and more of the bad.

I notice how much better I feel when I eat primarily veggies, even better with raw veggies (the Blood Type Diet says a diet focusing on vegetables are beneficial for A-types like me.) I try to do at least 80 percent veggies/legumes/fruits when I prepare my meals, which isn’t that difficult, but I’d like to increase the raw veggie consumption, as well.

To start off, I had a Chocolate Avocado Smoothie  for breakfast. The fruits and veggies are raw, the “seasonings” are not, but it’s a heck of a lot better than a toaster pastry!

Don't let the chocolatey goodness fool you, this shake contains vegetables!

For lunch I ate a ground-up nut mixture that contained carrots, celery, onions, garlic, and seasoning. I’m avoiding wheat products this week, so I wrapped it in lettuce leaves and had it with Gouda cheese:

My afternoon snack were these incredibly indulgent and almost raw Fudgy Espresso Bites (see delicious recipe below):

Instant espresso enhances the dark chocolate flavor of these fudgy cocoa bites.

For dinner I made veggie chicken soup, which is great when you’re trying to clear the fridge to make room for more fresh veggies! I seasoned this batch with Spike:

Veggies, pearl barley and chunks of chicken make this a hearty and flavorful soup.

Dessert was an almost raw Key Lime Avocado Pie:

Tart, light and refreshing!

And now here’s the Fudgy Cocoa Bites recipe, inspired by The Rawtarian’s incredibly delicious Raw Chocolate Cake recipe:

Fudgy Cocoa Bites

Ingredients:

1 cup almonds, soaked 2 hours or overnight in fridge
1/2 cup sunflower seeds, soaked 2 hours or overnight in fridge
1/2 cup pecans or walnuts, soaked 2 hours or overnight in fridge
1/2 cup dates, chopped
1/4 cup raisins
1/4 cup cocoa powder
1 teaspoon vanilla extract (not sure if this qualifies as raw since the alcohol is distilled?)
1/4 teaspoon salt
1/4 cup agave sweetener (for Ginger Cocoa Bites, please see instructions below and make syrup first.)

Instructions:

After soaking all the seeds and nuts, drain thoroughly. Add to food processor and process until finely ground. Add dates,  cocoa powder, vanilla, and salt. Process until mixed thoroughly and date pieces are chopped fine. Slowly drizzle in agave (or open the top and pour agave in, this way there’s less syrup stuck to the bottom) and process until mixture forms a ball.

Form dough into teaspoon-sized truffle bites, press into mini muffin tins or candy molds. Dust with extra cocoa powder if desired. Refrigerate for 30 minutes to firm up then remove carefully. (I’m not sure what the longest is you should store them for, but I’ve had mine in the fridge for a couple weeks and have been nibbling on them daily.)

Ginger Cocoa Bites: (I got the ginger syrup recipe from The Veggie Nook’s Lime Cornmeal Pancake recipe, but instead of maple syrup I used agave…and added a LOT of ginger! This is so delicious I keep a stash of this handy. Thank you, Gabby!) Ginger syrup –  In a small pan on the stovetop, heat the 1/4 cup agave with 1 tablespoon thinly sliced and chopped ginger. Simmer on LOW HEAT for 3 minutes to reduce the spiciness of the fresh ginger. Turn off heat and cool the syrup while you combine the rest of the ingredients. Drizzle agave syrup and ginger pieces into mixture, process until mixture forms a ball and form into truffles or press into molds.

Espresso Cocoa Bites (my favorite!): add in 1 – 1 1/2 teaspoons instant espresso granules or 1 1/2 – 2 teaspoons instant coffee granules and 1/4 teaspoon stevia with cocoa powder. Form into desired shapes, sprinkle with just a pinch of espresso or finely ground coffee granules.

Peanut Butter Cocoa Bites: add 2 tablespoons smooth or creamy “no-sugar” peanut butter before adding agave.

Gluten free, dairy free bite-sized pieces of rich chocolate flavor with an incredible fudgy texture.

Enjoy your Wednesday, and eat well!