Turning to the Dark Side....and Gelato 101

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Dark Chocolate Gelato

Hi friends! How has every one's February been. Crazy that it's almost over isn't it? Don't forget we get that extra day at the end of the month this year. What to do with the extra time?! Make this gelato that's what.

Many people are confused on the difference between gelato and ice cream or think its the same. It's not the same, but its not rocket science either when distinguishing the two. Gelato simply comes with a hansom Italian man and ice cream comes with out one. Haha, if only.

Anyways, there is a technical distinction between them. Gelato is made with higher milk to cream ratio where ice cream has a higher cream to milk to ratio. Gelato is therefore lower in fat. This doe not mean a healthy version as it is still loaded with sugar and only slightly lower fat content than ice cream.

True gelato is also churned slower than ice cream, leaving it more dense because not as much air is whipped into the mixture.

Also, I found this quite interesting, the lower fat content in gelato make it so that the gelato does not coat the tongue in the same way. Between this and being served a slighter higher temperature then ice cream, you get a more intense flavor.

OK now that you can write a book on gelato, I will share with you this amazing recipe.

You actually do not need an ice cream machine for this and I recommend not using one unless you have a super fancy one where you can adjust the turning speed and time. I simply put it in an air tight container and let it freeze over night.

 Although it was not made in true gelato fashion it was still smooth and rich, and just ridiculously amazing. It took me back to being in Italy where I literally ate gelato several times a day.....ah those glorious Italian days.

  

Enjoy <3

Ingredients

• 1/4 cup dark chocolate chips
• 1 1/5 cups whole milk
• 1 cup condensed milk
• 3/4 cup castor sugar (if you only have regular sugar that's fine it will just take longer to dissolve)
• 1/3 cup cocoa powder
• 4 large egg yolks

Directions

1. In a heavy saucepan heat the milk, condensed milk, and half the sugar until it begins to simmer.
2. Stir constantly until the sugar is dissolved.
3. Remove from the heat and add the cocoa and chocolate, whisking until the chocolate is melted and the mixture is smooth.
4. In a bowl beat the egg yolks, remaining sugar and salt until thick and pale.
5. Add the hot chocolate mixture in a slow stream, whisking as you go.
6. Pour into saucepan and cook this mixture over moderately low heat until it thickens making sure to stir constantly.
7. Pour mixture through a sieve  into a bowl.
8. Set this mixture over water and ice and chill until cold.
9. Place into an airtight container and freeze overnight. Or, you can churn this in an ice-cream maker.



All You Need is Love.....& Breakfast

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Brown Butter Cinnamon Waffles
with butter pecan sauce

 Happy Valentines Day!

 I dunno about you but I happen to have the best Valentine for a second year in a row.....my niece Kayleigh.

It's crazy how time flies. Look how incredibly tiny and adorable she was last year on her first Valentines Day

 .........and then now

 She's growing too fast I can't  take it.

Anyways, for all you lovers I hope you and yours truly enjoy this day, and all you anti Valentines day people, I hope you still remember to share a little love today.

Since we are talking about love. There are a few things in life I REALLY love. Such as breakfast. I love breakfast. Enough to eat it for dinner. Remember being a kid and having pancakes and eggs for dinner? It always seemed liked such a treat for some reason. I'm not sure we all would have felt as excited for spaghetti and meatballs for breakfast though. Who knows why breakfast for dinner is so fantastic, lets just accept that it is.

 The reason I say this is because I made these phenomenal, yes phenomenal, waffles for dinner last night. I really wanted something different and since its been way too long since my last waffle I decided to have breakfast for dinner.

I also wanted it to be semi-gourmet. I'm not sure you can call a waffle gourmet, but in my kitchen I can :). So i thought browning the butter and adding some cinnamon and nutmeg would be a great idea. I was right, of course.

These are great topped with some extra cinnamon and a sprinkle of brown sugar or the classic butter and syrup. However as I mentioned I wanted something gourmet. After all I was making this for my Valentines Day post.

 

So gourmet is what I did. Skip the syrup and butter and make a butter pecan sauce. All you need is some pecans, butter, and brown sugar. I added a tad of vanilla and cinnamon.

I  told you these were phenomenal. Get up, get moving and make these for someone phenomenal in your life.

Brown Butter Cinnamon Waffles

Makes about 6-7 waffles                                                                        

Ingredients

• 6 tablespoons unsalted butter
• 1 cup, plus 2 tablespoons all purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup buttermilk
• 2 large eggs, separated
• non stick spray for waffle iron

Butter Pecan Sauce

1/2 cup pecans, roughly chopped
6 tablespoons butter
1/2 cup packed dark brown sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Directions

1. In a small saucepan, melt the butter over medium-high heat.
2. Continue cooking until the butter turns brown and has a nutty fragrance, about 5 minutes then remove from heat.
3. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
4. Make a well in the center and pour in the buttermilk and the egg yolks and  together, gently working them into the dry ingredients until just combined.
5. Add the browned butter and whisk until fully absorbed.
6. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form.
7. Gently fold the whites into the batter in two additions.
8. Spray the the waffle iron with nonstick spray and cook the waffles according to the manufacturer's instructions.

For Butter Pecan Sauce

1.  In a medium saucepan toast the chopped pecans for several minutes until fragrant, about 2-3 minutes.
2. Add the butter and melt.
3. Add the brown sugar, vanilla, and cinnamon, stirring until sugar is dissolved.
4. Pour atop waffles and fall in love<3!

Movin on up...to the east side

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Baked Tortellini

with veggie loaded marinara sauce

Hello hello! Long time no blog. Well I was too busy moving and then stranded and disconnected from the world with out cable and Internet. THE HORROR!

 The cable company just decided it wasn't important to show up and get us connected. Anyway, we are all connected now and I am able to be back to blogging.

Since we had to entertain ourselves with out tv and internet, I took the liberty of making my roommate my apprentice in the cupcake world. I figured I'd be doing a lot of baking here and could use the help. She was actually very excited and a great student! We made chocolate cupcakes with cream cheese frosting and she picked up the pipping really fast so they also looked great. We have lots left over so I am going to teach her how to make cake pops. Maybe I'll be neighborly and bring them to the family next store, with my business card of course ;).

Being in disconnect gave me lots of time to get out and enjoy my new location. I am only a few blocks from the beach and that is heaven! I have been walking up and down the beach everyday and totally enjoying the wonderful scenery and being active outside in this GLORIOUS weather we've been so lucky with this winter.



<3


I also had some close friends over for dinner last week once everything was settled in. Even though we had to use stools, fold-able chairs, and tray tables because of  our tiny tiny kitchen table, it was such a fun night and I am so thankful for such wonderful friends. On the menu was peppercorn roasted pork loin, balsamic asparagus, and salad (and quite a bit of wine) MMM!

Speaking of MMMM, this recipe is great. You can never go wrong with pasta, especially cheesy baked pasta. This is quick and easy, unless you want to be crazy and make your own sauce like I did (worth it!), and has added healthy bonuses by using  extra veggies in the sauce.

I hope you enjoyed hearing about the move and I hope you make and enjoy this recipe as well.

Check back for some Valentines day treats<3!

Baked Tortellini

w/veggie loaded marinara sauce

• 1 9oz package frozen cheese tortellini
• 1 recipe for homemade vegetable marinara (recipe follows)
• -OR-
• 1 jar of vegetable pasta/marinara sauce (reccommend Giada De Larentis; available at Target)
• 1 box frozen spinach, thawed and drained
• 1/2 cup part skim shredded mozeralla (you can add more)
• 1/4 tbs orgeano
• 1/4 tbs garlic powder

Directions

1. Pre-boil the tortellini as directed on package.
2. Drain and set aside.
3. Preheat oven to 350.
4. In a large bowl stir together tortellini, sauce, and defrosted spinach and pour into baking dish.
5. Cover the top with shredded mozerella and sprinkle with oregano and garlic.
6. Cover with foil and bake for 30 minutes or until cheese is melted and sauce is bubbling.  

Veggie Loaded Marinara Sauce   

• I made the recipe from this blog, it was AMAZING! The wine enhances the flavor and the dash of sugar actually does balance out the sauce

A Fiesta of Flava!

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Sweet Potato & Black Bean Enchilada's

with a sweet corn cream sauce



Hola mi amigo's! Here I go again with yet another healthier option. But hey doesn't mean its not as delicious as my other sweet eats.

These here are actually quite amazing. I have been wanting to make them since I first came across the recipe at one of my favorite blogs, Sugar Plum.

I love enchilada's already and thought this vegetarian take on them sounded amazing. Well, I was right. They are amazing. You can really taste the sweet potato which is perfectly complimented by the smoky yet spicy sauce they are baked in. They are topped with a sweet sauce that calms the spicy down a bit but doesn't cover it up.

Again, I am going to tell you how easy these are, and maybe I sound like a broken record but, I really mean it when I tell you when a recipe is easy. This takes a few steps but you will be very impressed not just with the flavors but with yourself for cooking such a wonderful dish.

Many people can be skeptical to foods they know being made in a new way, but don't be afraid to get in the kitchen and try new flavors. Especially when they are this delicious yet super nutritious too. Learning to cook has taken me to so many new places in food. I am no longer that picky eater who would not even think of trying something new. Cooking has brought on a love of food and flavor and the urge to learn more about food and nutrition.

It's a fascinating world in food, so get out and explore new flavors!

And don't forget to keep exploring right here at Peace Love & Yumminess!

Gracias & Enjoy<3!

Sweet Potato and Black Bean Enchilada

w/ sweet corn cream sauce

 

Ingredients

• 2 cups cooked mashed sweet potatoes- I cook in microwave for 10-12 minutes then peal and mash with fork.
• 1 cup canned black beans, drained and rinsed
• 2 cups crumbled queso fresco cheese, divided. (Can't find queso fresco? I used reduced fat feta cheese)
• 1/2 cup pepper jack (optional- I sprinkled some on top before baking)
• 1 teaspoon ground chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups jarred fire roasted tomato-enchilada sauce
• 2 tablespoons adobo sauce from canned chipotle chiles
• 10 corn tortillas
• 1/2 cup canned creamed corn
• 1/3 cup reduced fat sour cream
• 1 tablespoon coarsely chopped cilantro
• Avocado slices, for garnish

Directions

1. Preheat oven to 400 degrees F.
2. In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cinnamon, and salt until well combined.
3. In a separate bowl, whisk together enchilada sauce and adobo sauce and pour half of the sauce into a 13x9-inch baking dish.
4. Warm tortillas in the microwave, covered in damp paper towels, for 1 minute.
5. Place a heaping spoonful or about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish. 
6. Continue with the rest of the mixture and tortillas.
7. Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with the remaining cheese.
8. Bake 20-25 minutes or until golden brown and bubbly. 
9. Meanwhile, make the sweet corn cream sauce by pureeing the creamed corn and sour cream until well combined ( with a food processor or blender). 
10. Stir in cilantro (optional- many people do not enjoy cilantro).
11. Serve enchiladas with a drizzle of sweet corn cream  sauce, and top with avocado slices (optional as well).



Oh hey there small fry....

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Baked Parmesan Zucchini Fries

Look at me! Not only did I yet two post in two days but both are a big change from my normal posts and quite healthy. These baked zucchini fries are one of my new favorite things. I could eat bucket loads of these. Mmm with a nice tangy marinara sauce. Delish!

These a healthier take on the fried zucchini you can order out at most restaurants, which are usually just frozen breaded zucchini thrown in a deep fryer. The ones I made are prepared not just in a healthier way, but a more delectable way which you can actually taste the zucchini and the Parmesan but still have that nice crunch.

The crunch is due to the use of panko bread crumbs. These are great & I use them on baked chicken fingers too. They crisp up much more than your typical homemade, or store bought breadcrumb.

So go ahead and whip these up for a snack or a nice side dish they don't take long and a taste amazing. I prefer to dip them marinara sauce but I have seen several recipes with onion dips as well. Ranch dressing would be great, but ranch makes everything taste better :).

If you are sticking with the healthier route go ahead and just use marinara its a perfect combo.

Enjoy <3!

Ingredients

• 2 egg whites
• 1 cup Panko breadcrumbs
• Salt
• Pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 medium sized zucchini, cut into sticks

Instructions

1. Preheat oven to 425 and line a baking sheet with parchment or spray with non stick cooking spray.
2. In a shallow dish or bowl whisk egg whites.
3. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a zip top bag and shake to combine.
4. Dip the zucchini into the egg and then into the panko mixture a few at a time, shaking gently to coat.
5. Place on the baking sheet.
6. Bake 20-25 minutes, until golden brown.
7. Serve with your favorite dipping sauce.

*NOTE* By dipping the zucchini into flour before dipping into the egg will help the panko mixture really coat the sticks however I didn't mind the "rustic" coating I achieved by skipping this step. 

On The Lighter and Brighter Side of The Morning

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Baked Oatmeal

with Bananas and Blueberries

Hello hello! So I know this site is loaded with scrumptious baked goodness but I eat a lot more than just all these sweets. I surprisingly eat quite healthy and enjoy making nutritious meals and snacks. This recipe is a delicious but healthy breakfast loaded with sweet flavor from the blueberries, banana's, honey, and cinnamon.

I am someone who never skips breakfast, ever. I enjoy a huge Belgium Waffle every now and then but for the most part I actually crave a good bowl of oatmeal. I wanted to make it a little more amped up for a change so I decided to try a new way of making my oatmeal, as opposed to throwing it in the microwave.

So I decided to throw it in the oven :).

I have had baked oatmeal at a few breakfast joints before but its so overloaded with cream and sugar that you might as well chow down on those pancakes and syrup. So I decided to make this with out all the loaded fat and sugar. This can be done by just a few simple swaps. Using a natural sweetener like honey, and non fat milk. The rest of the flavor comes naturally from the fruit. I added quite a bit of cinnamon just because I can never have enough cinnamon flavor, but can ya blame me?!

This breakfast is a perfect well rounded meal with healthy carbs, fiber, and vitamins. It's also so delicious you can enjoy this as a snack or dessert.

Enjoy! <3

Baked Oatmeal
with Blueberries and Bananas 

Ingredients

• 2 medium ripe bananas, sliced into 1/2" pieces
• 1 1/2 cup blueberries
• 1/4 cup honey
• 1 cup uncooked quick oats
• 1/4 cup chopped almonds, walnuts might work better but I didn't have any
• 1/2 tsp baking powder
• 1 1/4 tsp cinnamon
• pinch of salt
• 1 cup fat free milk 1 egg
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 375°  & lightly spray a 8 x 8" or 9 x 9"  baking dish with cooking spray.
2. Place the banana slices on the bottom of the baking dish.
3. Pour half of the blueberries over the bananas with 1/4  of the cinnamon, and 1 tbsp of the honey.
4. Cover with foil and bake for 15 minutes, until the bananas get soft.
5. Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt and stir together. 
6. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract
7. Remove the dish from the oven and pour the oat mixture over the bananas and blueberries.
8. Pour the milk mixture over the oats and distribute as evenly as possible over the oats. 
9. Sprinkle the remaining blueberries and nuts over the the top.
10. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.
11. Best served warm from the oven.

Cheese makes everything better....even dessert

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Chocolate Chip Cookie Dough Cream Cheese Bars

How amazing do they sound?! Who doesn't love cookie dough? And cheesecake, who can resist? Well the blend of these two amazing flavors is beyond delicious! I recommend sharing them as soon as possible because you will not be able to resist eating the whole thing. They are that good people!

I know we are all supposed to be kick starting our healthy new years resolutions but just do as I do and either pretend they are healthy or just stay on the treadmill just a big longer because you won't want to miss out on a taste of these.

They are pretty easy just three set of steps but nothing involving too much work. If  you want you can lighten it up a bit by using low fat graham crackers and low far (not fat free) cream cheese. I'm pretty sure you won't even notice the difference.

Enjoy <3!

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

For the cookie dough:

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 1 cup chocolate chips

For the cheesecake filling:

• 10 oz cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Line an 8x8 inch baking pan with foil or parchment paper and let hang over edges slightly.
2. Mix the melted butter and graham cracker crumbs together and press the mixture into the bottom of the prepared pan and bake for 6 minutes.
3. Meanwhile, cream the butter, brown sugar, granulated sugar, vanilla and salt until combined and smooth.
4. Add the flour and beat until just combined. 
5. Stir in the chocolate chips and set aside.
6. For the cream cheese layer, beat the cream cheese and sugar until smooth.
7. Add the vanilla and egg and mix until just combined.
8. Pour the cream cheese mixture over the prepared crust.
9. With your hands, form the cookie dough into clumps and drop it on top of the cream cheese mixture, covering the entire dish.
10. Bake for about 30 minutes or until the cookie dough mixture is firm and the bars are set when giving the dish a slight shake.
11. Move the bars to a cooling rack and allow them to cool completely.
12. Lift the bars out of the pan using the foil or parchment overhang. Slice into squares.
13. Try, just try, to only have one :)!