Succulent Smoothie

One word: Deliciousness! I get tired of eating yogurt all by itself and can sometimes find it hard to east just fruit alone as a snack. This is a light yet filling low-fat smoothie that is so tasty I want to make this everyday! It is under 300 calories, less than 1 gram of fat and full of nothing but good healthy stuff. It's perfect for breakfast and it actually makes enough for two if you want to share for more of a snack.

Orange-Blueberry Lassi

1 cup blueberries
1 cup calcium fortified orange juice
6 oz low-fat vanilla yogurt
1/4 tsp ground ginger
3 ice cubes

In a blender combine all ingredients until well blended. Pour into a tall glass and serve. How easy is that!

YUMMY!!!!!! I can't wait to make another one tomorrow morning :)

A Valentines Brunch

Looking for the perfect Valentines Brunch to make for your special someone?

Look no further because I found it! I don't remember where I found this recipe last year (I think from Food Network) but I made these little pieces of heaven last Valentines Day. I wasn't a huge fan of crepes prior to this but made it because my husband loves them and I've yet to come across anything that includes chocolate and fruit that I don't like. The chocolate crepes paired with the sweet filling and fruity sauce made me fall in love them! I swear this was the best breakfast I've ever made, swear :)

If making this for just 2 I would recommend halving the recipe as I learned it makes a lot!

Chocolate Crepes with Fresh Strawberries

Makes about 14-16 crepes

For Crepes:

• 1 1/2 cups four
• 1/2 cup cocoa powder
• 6 Tbsp confectioner' sugar
• 1/4 tsp salt
• 2 Tbsp unsalted butter, melted
• 2 cups milk
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 Tbsp vegetable oil

Combine the flour, cocoa powder, sugar and salt in a medium mixing bowl. In a large size mixing bowl, combine butter, milk, eggs, vanilla, and oil and whisk until blended. Add the dry mixture a little at a time to the liquid mixture, whisking until smooth. Refrigerate for 30-60 minutes.

Heat a skillet over medium heat. When pan is hot spray with oil, remove from hear and pour about 1/4 cup of the batter into the pan. Swirl the pan around to spread the batter evenly over the bottom of the pan. Return the pan to the heat and cook until lightly golden, 30-40 seconds. Turn the crepe over and cook the other side for about 15 seconds. Remove from pan. Repeat the process until all the batter is used.

For Filling:

• 1 pkg cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup confectioners' sugar
• 1/2 cup pureed fresh strawberries
• 1/2 tsp vanilla extract
  

In a mixing bowl, beat the cream cheese until smooth. Add in sour cream, sugar, strawberries, and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 2-3 tablespoons of the filling in the center of the crepe. Fold the bottom of the crepe up over the filling and then fold in both sides. Place onto a plate and drizzle with sauce.

For Sauce:

• 1/2 stick butter
• 1 cup sugar
• 1 1/2 cups berried chopped (I pureed fruit for the sauce also)
  

In a small sauce pan over medium heat, melt butter. Add the sugar and cook, stirring for about 2 minutes. Add the berries and continue cooking for about 1 minute. Drizzle sauce over crepes and serve.

Blueberry basil Cheesecake Cupcakes Oh My!

Yup, that's right blueberry AND basil cheesecake in a cupcake form! That's what I thought too. But these are surprisingly SOOOOOO good!! I made them last week for a "going away potluck" party at work. This recipe made 48 cupcakes!! With knowing that, I still didn't cut it in half, which I debated doing since I wasn't sure how they were going to taste, and I'm so glad I didn't! Because they are DELICIOUS! I took just over half the batch to work and left with only a hand full. I got rave reviews from everyone at work. I believe my manager ate 3 and one of my co-workers ate 4!! You can taste the basil but it blends in nicely with blueberry and cream cheese. Definitely will make these again!

Blueberry Basil Cheesecake Cupcakes Ingredients:

The Cake

• 2 cups all-purpose flour
• 3/4 cup graham crackers, ground in a food processor
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup dark brown sugar
• 1.5 cup regular sugar
• 1 cup unsalted butter, room temperature
• 4 eggs, room temperature
• 8 oz. sour cream, room temperature
• 1 Tbsp vanilla
  

Blueberry Basil Filling

• 1 can of Blueberry Pie filling
• 1 Tbsp ground basil
  

Cream Cheese Filling

• 16 oz. cream cheese, softened to room temperature
• 3/4 cup sugar
• 3 eggs
• 1 Tbsp vanilla
• 1 Tbsp lemon juice
  

Blueberry Basil Whipped Topping

• 2 cups heavy whipping cream
• 4 Tbsp powdered sugar
• 4 Tbsp Blueberry Basil Filling
  

For the Blueberry Basil Filling: Purée the blueberry pie filling and ground basil in a food processor. Set aside.

For the cake: Combine flour, salt, baking soda, and ground graham crackers in a large bowl and stir with a wire whisk until combined. Set aside. Cream both sugars and butter with a mixer until light and fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add flour mixture to the wet ingredients in three additions, alternating with the sour cream in two additions and ending with the flour mixture. Mix well with each addition. Add vanilla and mix well. Set aside.

For the cream cheese filling: In another bowl, combine all of the ingredients for the cream cheese filling and mix until thoroughly combined.

For the Blueberry Basil Whipped Topping (You can make this while the cupcakes are cooling): Beat whipping cream and powdered sugar in a chilled mixing bowl until stiff peaks form. Add Blueberry Basil Filling until combined. And throw in some extra ground basil if you want the taste stronger.

Assembly: Fill each baking cup about halfway. Spread a spoonful of the blueberry basil filling on top. Spoon some of the cream cheese filling on the top of that so that they are filled about 3/4 full. Bake at 350 degrees for about 15-18 minutes. Cool. Top with Blueberry Basil Whipped Topping and whole blueberries, if desired.

Note: You can keep some untopped cupcakes refrigerated. Then, heat them up a little and add the cold blueberry basil whipped topping when ready to eat.

Naked Cupcakes

Deliciously topped cupcakes :)

Ready to be eaten cupcakes!

Chocolate Crepes

Valentine's Day morning I made the most delicious breakfast ever...Chocolate Crepes with Fresh Strawberries and I added my leftover blackberries. Before this I was never a big fan of crepes (or my husband calls them "creeppies") but after making this recipe that totally changed! I found this recipe on Food Network also from Emeril Lagasse.

Chocolate Crepes with Fresh Strawberries - makes about 14 crepes
For the Crepes:

• 1 1/2 cups four
• 1/2 cup cocoa powder
• 6 Tbsp confectioner' sugar
• 1/4 tsp salt
• 2 Tbsp unsalted butter, melted
• 2 cups milk
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 Tbsp vegetable oil

Combine the flour, cocoa powder, sugar and salt in a medium mixing bowl. In a large size mixing bowl, combine butter, milk, eggs, vanilla, and oil and whisk until blended. Add the dry mixture a little at a time to the liquid mixture, whisking until smooth. Refrigerate for 30-60 minutes.
Heat a skillet over medium heat. When pan is hot spray with oil, remove from hear and pour about 1/4 cup of the batter into the pan. Swirl the pan around to spread the batter evenly over the bottom of the pan. Return the pan to the heat and cook until lightly golden, 30-40 seconds. Turn the crepe over and cook the other side for about 15 seconds. Remove from pan. Repeat the process until all the batter is used.

Filling:

• 1 pkg cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup confectioners' sugar
• 1/2 cup pureed fresh strawberries
• 1/2 tsp vanilla extract

In a mixing bowl, beat the cream cheese until smooth. Add in sour cream, sugar, strawberries, and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 2-3 tablespoons of the filling in the center of the crepe. Fold the bottom of the crepe up over the filling and then fold in both sides. Place onto a plate and drizzle with sauce.

Sauce:

• 1/2 stick butter
• 1 cup sugar
• 1 1/2 cups berried chopped (I pureed fruit for the sauce also)
  

In a small sauce pan over medium heat, melt butter. Add the sugar and cook, stirring for about 2 minutes. Add the berries and continue cooking for about 1 minute. Drizzle sauce over crepes and serve.

Truffle Tarts with Raspberries

I'm going to catch up on a few of my favorite recipes from this past year. For Valentine's Day this year I made an awesome dinner (bacon wrapped filets with grilled asparagus and potatoes). I of course had to made dessert but I didn't just stop there. I made the best breakfast I think I've ever made as well! So I of course have to share :) For dessert I found a recipe off Food Network.com from Tyler Florence called Truffle Tarts with Raspberries. Since raspberries are really expensive, $4.00 for 6oz, I substitute blackberries ($1.80 per 6 oz) and strawberries since I planned on using them for the crepes I wanted to make for Valentine's Day breakfast.

Truffle Tarts with Raspberries - makes 6

• 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
• 6 Tbsp melted butter
• parchment paper
• 1/2 cup heavy cream
• 8-oz bittersweet chocolate, chopped
• 1 tsp vanilla extract
• 6 fresh raspberries, plus extra for serving

Use a fork to mix together the chocolate wafer crumbs and melted butter. Line a muffin tin with 6 squares of parchment or waxed paper, wide and long enough to overhang the sides, this is to remove the tarts and keep them from sticking to the pan. Spoon wafer mixture into the muffin tin and 1 1/2 inches up the sides. Place a raspberry (I put 2) in the center of each crust then fill with truffle mixture.

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for about 20-30 minutes at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spoon into crusts and smooth the top. Refrigerate about 2 hours or until firm. Garnish with extra berries and serve.