There’s something wonderful about the aroma when you pinch off a few fresh leaves of the herb of your choice. I personally think it makes any meal better. But since I didn’t inherit my Dad’s green thumb (every plant I have tried to take care of has died), I usually buy my herbs from the store.
The problem with store-bought herbs is that I usually don’t use the whole bushel before they go bad … that is until I discovered compound butter. It’s super simple to make — especially with the herb scissors my brother recently gifted me (found here on Amazon) — and easy to store in the fridge until the cooking fancy strikes. And, since I love the cilantro-lime combination, I decided to play with those flavors here.
I realize that this is just one of many ways to use up your herbs. In fact, I’ve been wanting to try herbed ice cubes like our friends did over at the Halfsies blog, but haven’t got around to it yet. How do you use your leftover herbs?
Cilantro-Lime Compound Butter
4 Tbsp Butter, softened
1/2 Tsp Lime Zest
1/2 a Lime. juiced
Cilantro (to taste)
Rinse, dry and finely mince cilantro. In a small bowl, combine all ingredients until fully mixed. On a piece of wax paper, mold butter into a brick and tightly wrap. Place in the freezer for 5 minutes or until hard. Use to season your meals.
This summer, my friends and I are challenging each other to stay active and healthy by going to the gym at least 4 days a week. So for the last few weeks, my mornings have been filled with 6 AM gym calls and very, very sore muscles.
And while I’m finally getting the hang of waking up early, I can’t seem to shake my sweet tooth. It’s a daily struggle. How do I find a balance for my insatiable sweet tooth without derailing all my hard work at the gym?
That’s where these popsicles come in. Even with no added sugar, the popsicles were still very sweet. I alternated layers of strawberry with raspberry yogurt so that I could taste both the sweet and tangy (a bit like the original flavor frozen yogurt, but with less sweetener).
I bought the popsicle molds at Daiso last year — see last year’s popsicles here — but any mold will do. Just adjust the recipe slightly to make sure you have enough ingredients to fill your molds.
What’s your favorite way to satisfy your sweet tooth?
Berry Frozen Yogurt Pops
2 1/2 Cups Strawberries
1/3 Cups Water
1 Tbsp Vanilla Extract
1 Tbsp Powdered Stevia
1 Tbsp Flour
1 1/2 – 2 Cups 0% Plain Greek Yogurt
1 Tbsp Vanilla Extract
1/4 Tsp Powdered Stevia
1/3 Cup Raspberries
Rinse, pat dry and slice tops off strawberries. Set aside. In a small saucepan, combine strawberries, water, vanilla extract, stevia and flour over medium heat. Stir until all ingredients are fully combined. Lower heat to low and cook until strawberries turn into a jelly — approximately 20-30 minutes. Set aside to cool completely.
While the strawberries cook, rinse, pat dry and finely chop raspberries. Combine with greek yogurt, stevia and vanilla extract in a small bowl. Set in the fridge to chill until you are ready to pour into the molds.
Once the strawberry mixture has cooled, carefully spoon into your popsicle mold. Place in the freezer for 15 minutes, then spoon an even amount of the raspberry-yogurt mixture into the mold. Place in the freezer for another 15 minutes. Repeat both mixtures until you reach the top of your molds. Freeze for an hour or until completely solid.
I’ll be the first to admit it – for the past few weeks, I’ve been neglecting this blog. With all the busy-ness involved with moving apartments, work and my recent trip to Asia (read all about the Thai cooking school Hailey and I went to here), I took a much-needed blogging hiatus. Now I’m back and even more excited to show you guys what I’ve been cooking (or in this post, baking) up!
A few weeks ago I threw a little house party, where I served this coffee cake. But this isn’t a normal coffee cake complete with blocks of butter and cups of sugar. No, this cake was made mostly with…white beans!
You’re probably thinking, “white beans?!?! Cathy’s finally gone off the deep end.” Well, my friends, that wasn’t a typo. I made a coffee cake where the main ingredient was white beans.
I first heard about this bean cake from a co-worker who raved over the recipe. Her son is obsessed with coffee cake, but she wouldn’t let him have it often because – let’s be honest – it’s not the healthiest thing in the world. And after listening to her rave about the recipe, I was sold. I needed to try it.
This coffee cake is the perfect blend of moist cake and crunchy crumble, which is surprising given that the recipe only calls for 1/3 of a cup of coconut flour. That said, the cake is not as “cakey” as it could be if made with tons of flour and sugar. But hey, that’s the sacrifice we make for healthy alternatives. M I RITE?
In short, I’ll definitely be making this guilt-free cake whenever the sweet tooth hits – so every day.
White Bean Coffee Cake (adapted slightly from Pamela Salzman)
2 1/2 Cups of Walnuts
2 Tbsp of Coconut Oil
1/4 Cup of Brown Sugar
2 Tsp of Ground Cinnamon
2 Cups of Canned White Beans, drained and rinsed
3/4 Tsp of Liquid Stevia
1 Tsp Vanilla Extract
1/4 Cup of Melted Coconut Oil
1/3 Cup of Honey
1/3 Cup of Coconut Flour
1/2 Tsp of Salt
3/4 Tsp of Baking Soda
1 1/2 Tsp of Baking Powder
Heat your oven to 325 degrees.
In a blender or food processor, combine walnuts, coconut oil, brown sugar and cinnamon. Blend until the texture looks crumbly. Remove from the blender and set aside.
Again in the blender or food processor, combine beans, eggs, stevia, coconut oil and honey. Blend until fully mixed. Add the dry ingredients and mix fully.
Spread batter in a 9X9 or 10X10 greased pan, and sprinkle the crumble topping on top. Bake for 40-50 minutes or until an inserted toothpick comes out clean. (My new apartment’s oven has a mind of its own – and is very temperamental when it comes to consistent heat – so I suggest checking you cake after 35 minutes and at 5 minute intervals until done.