DIY Wednesday: Cream Cheese Frosting

October 7, 2015 / ktbuchs87

My birthday is on Halloween. I think because I was born right in the middle of fall, the love of all things fall is sort of woven into my genes. Usually for my birthday, my mom would make spice cake or carrot cake and one year I think she made a hummingbird cake…. but I could be wrong about that one. Anyway, the cakes that she made would beg for cream cheese frosting and that was just fine with me.

I love cream cheese frosting. Most other frostings are WAY too sweet and I can only take a few bites before I start to get nauseated. But cream cheese frosting? Skip the cake and get me a spoon. It’s a little sweet, a little tangy, and all delicious.

I haven’t had cream cheese frosting in years because it’s basically cream cheese, butter, and sugar. Since I don’t do dairy or refined sugar anymore, cream cheese frosting isn’t really at the top of my list of things to eat. With fall baking underway, I thought it would be a good time to try recreating this frosting without any dairy or refined sugar. Lucky for me, it wasn’t that hard to do! Just a few ingredients, a little planning ahead, and you have a delicious cream cheese frosting that is ready to top carrot cake or any other fall favorite.

Oh, and if you think it’s easier to just grab a tub of cream cheese frosting at the store? Think again. Not only is it full of chemicals, sugar, and preservatives, but it doesn’t actually contain any cream cheese…. Explain that one to me! Do yourself a favor and make this simple, dairy-free frosting without the high price and chemicals.

Cream Cheese Frosting

1 cup raw cashews, soaked overnight
2 tbsp lemon juice, 1 more if you like a tangier frosting
1 tbsp maple syrup
2 tsp vanilla extract
1/4 cup water
3 tbsp coconut butter NOT coconut oil

Drain and rinse the soaked cashews and place in a blender or food processor. Add the lemon juice, maple syrup, and vanilla extract. Pulse a few times until the cashews are broken up into little pieces.
Add the water and blend the cashews until you have a smooth cream. Add the coconut butter and blend to combine everything. Taste and see if you need to add more sweet or more tang.
You can use the frosting right away or store in an airtight container in the fridge for up to a week. If you do store it in the fridge, take it out 20 minutes before you want to use it to let it warm up a bit.

To test out the frosting, I made some carrot cake cookies. Because if you have frosting you have to have cookies right? I just threw some things together and the cookies actually turned out pretty good. I’m going to tweak them a bit and then put them on the blog so you can enjoy your homemade frosting!

I’ll have a new recipe for you on Friday and then Monday I hope to do a recap of the awesome wedding weekend! It was a great time and I am so happy for the new Mr. and Mrs. Meyers!

DIY Wednesday: Date Sugar

September 16, 2015September 16, 2015 / ktbuchs87

Sugar has been getting a lot of attention lately. Really, it’s always gotten some type of attention. Is it good or bad? Are there better or healthier sugars? Are no calorie sweeteners ruining our health? Will you die immediately if you have one of your grandma’s famous chocolate chip cookies?

There are so many opinions, studies, research, and questions swirling around sugar lately as more and more people are trying to adopt a healthier lifestyle. I don’t have all the answers about sugar, but I can share my experience/relationship with sugar.

When I totally changed the way I ate a few years ago, I cut out refined sugar. No more white sugar or brown sugar. I relied mostly on honey as a sweetener, but for a long time I avoided anything sweet other than fruit. That worked for a little while and eventually I didn’t crave sugar like I used to but every now and then I wanted something sweet. At first I thought that was a weakness on my part, but I’ve learned that it’s ok to crave things and to address those cravings in the way that makes me feel best. I still avoid refined sugar, but I use things like honey, molasses, and maple syrup as sweeteners when I’m baking and cooking.

Today’s DIY is all about another type of sweetener, date sugar. I’ve seen it in stores like Whole Foods and usually it’s really expensive for a small amount. When I saw that dates were the only ingredient, I figured I could make my own. A quick search on Google confirmed that it is a thing and you can make your own date sugar. I like this sweetener because it isn’t a liquid sweetener like honey or syrup. It doesn’t dissolve in liquid like white sugar, but it does add a really nice caramel flavor. You can use this in oatmeal in place of brown sugar, in baked goods, or even in coffee or tea if you don’t mind the grainy bits. I also like this sweetener because it offers all the nutritional benefits of dates while adding a sweet flavor.

DIY Date Sugar

20 Medjool dates, pitted and sliced in half

Preheat oven to 250 and line a large baking sheet with parchment paper or a Silpat.
Arrange the sliced dates on the sheet and bake in the oven for 2-3 hours checking every so often to make sure the dates don’t burn.
Turn off the oven and let the dates sit in the oven for another few hours or overnight until the are completely hard.
Once the dates are cooled and hardened, put them into a blender or food processor and grind until you have a fairly fine powder.

Keep your date sugar in an airtight container and store it in the fridge or freezer if you aren’t going to be using it right away.

Told you this one was easy! Now remember, the one thing about sugar I can tell you is that sugar is sugar. Your body can’t tell the difference between high fructose corn syrup or date sugar. It’s ok to have a sweet treat now and then but don’t make this the basis of everything you put in your mouth. It’s all about balance people!

Hope you have a great Wednesday and tell me, what’s your favorite sweetener?

Quick BBQ Dishes

September 7, 2015September 7, 2015 / ktbuchs87

Happy Labor Day everyone! As we all enjoy this last long weekend of summer, I thought I would bring you a quick post highlighting some of my recipes that are easy to make and great to bring along to a party.

Maybe you totally forgot that you said you would bring something for the BBQ you’re headed to later today, don’t worry I’ve got you covered. These recipes come together quick and are a big hit with the masses. Plus they’re healthy, what more could you ask for?!

Even Better BBQ Sauce– Quick, delicious, and great for meat or vegetables!

Quinoa Cornbread Bites– Tasty little bites that are quick and gluten free!

Tomato Cucumber Salad– One of my favorites, and perfect on a hot day

Avocado Chicken Salad– A fun and tasty spin on the classic chicken salad

Tahini BBQ Summer Vegetable Bake– This one is great because it can be served hot or cold

Penne Pesto Pasta with Roasted Tomatoes– Who doesn’t love pasta, pesto, & tomatoes?

Key Lime Popsicles– Make these immediately. You and other party-goers will thank me.

Healthy Brownie Bites– A healthy version of brownies and a crowd pleaser!

Hope these help you out and you enjoy your Labor Day! See you on Wednesday!

Key Lime Popsicles

August 7, 2015August 7, 2015 / ktbuchs87

I am excited about this one you guys. One of my favorite desserts is key lime pie. I love the tanginess of the lime and the fact that it isn’t overly sweet. And key lime cheesecake? Forget about it. Creamy, tangy, limey goodness.

Back in the day, my family would go to this restaurant called Omega. They were a greek place (duh, their name is Omega) and they had all the food. Seriously so much food. You could get a whole 3-course dinner which would include soup/salad, an entree, and then dessert. You could also order a la carte, but who would do that? Crazy people that’s who. Anyways, back to the 3-course feast. They had a huge dessert counter and big glass cases that would display hundreds of cookies, cakes, and pies. After our dinner, my sister and I would run to the dessert counter to choose what we were going to get. I would make the obligatory lap around the cases, but I already knew what I was going to get. A big slice of key lime cheesecake. It always hit the spot and no matter how full I was from my massive dinner, I had a little room for that cheesecake.

I haven’t had key lime pie or cheesecake in many years, but I still crave that tangy goodness especially around summer. I decided it was high time that I made a key lime dessert that would satisfy my craving without being totally decadent.

My one hurdle was the sweetened condensed milk. That is one of the key ingredients in key lime pie and there was no way I was including it in my “healthy” version. I thought about doing just plain coconut milk and leaving it at that, which would certainly work. But I decided to take it a step further and made a coconut condensed milk.

Bingo.

This key lime popsicle is cool, creamy, slightly sweet, and wonderfully tangy. It passed the husband test (although I handed it to him right as he was in the middle of a video game. Gamer wife fail) and he ate it with glee. It also doesn’t require a ton of ingredients and once you make the condensed milk, it takes like 2 minutes to put together. After that, all you have to do is wait for it to freeze…

Key Lime Popsicles

1 can full-fat coconut milk, unsweetened
1/4 cup maple syrup or honey
1/2 to 2/3 cup lime juice (I used 2/3 but I like it very tangy, use less if you don’t want it as tart)
1 tsp grated lime zest

Shake your can of coconut milk well and pour into a medium saucepan. Bring to a low boil over medium heat stirring occasionally.
Once the milk is at a boil, whisk in the maple syrup or honey and keep at a low simmer for about 15 minutes, stirring frequently so it doesn’t scald. The milk should get a little thicker and reduce down just a little.
Remove from heat and pour into another bowl and let it cool completely. Once it’s cool add in lime juice and zest. Stir it all together.
Pour the mixture into popsicle molds and let them freeze for at least 2 hours, overnight if you can. If you don’t have popsicle molds you can use an ice cube tray and toothpicks or dixie cups and popsicle sticks.

DIY Wednesday: Coconut Whip Cream

July 29, 2015July 29, 2015 / ktbuchs87

Full Disclosure: I do NOT like whip cream. I know, I know, I’m not American, but it’s a texture thing for me. For some reason, I don’t like the way whip cream feels in my mouth. Yes, I’m a weirdo and I’m ok with that.

Second Full Disclosure: I did NOT come up with this recipe. There are plenty of blogs/websites out there that have this recipe but I wanted to share it with you guys to show you how easy it is to make your own whip cream.

When you think about it, the method to this is right there in the name. You are just whipping cream. Fresh whipped cream can be a beautifully simple thing and it’s fun to watch cream turn into something light and fluffy. Unfortunately, many people rely mostly on cans or tubs of whip cream and that’s where things get messy.

Fresh whip cream is meant to be eaten right away and not stored for a long period of time. In order to make the whip cream sold in stores have a longer shelf life, chemicals and preservatives are added. Things like stabilizers, gums, sugar are all used to make sure you can use your whipped cream for a long period of time. Luckily, it’s really easy to make your own whipped cream and you don’t have to add any questionable ingredients. This recipe is even better because those of you who have/choose to avoid dairy can still enjoy this dessert topping.

Add it to berries for a simple dessert, try it on top of your favorite cobbler or crisp, put some in your yogurt and create a parfait, or use it on your banana split. You can use this whip cream just like store bought and feel better about the ingredients and the cost!

DIY Coconut Whip Cream

1 can full fat unsweetened coconut milk, chilled overnight in the fridge
1 tbsp maple syrup
1 tsp vanilla extract, optional

Place your can of coconut milk in the fridge overnight so it can chill and create the cream.
Pour off that liquid on the top…
Open the can from the bottom and pour out the liquid into a cup or bowl and set aside. Scoop out the cream and place into a large bowl or into the bowl of your mixer. Add in the maple syrup and optional vanilla extract.
…and scoop out the cream on the bottom.
Using a hand mixer, immersion blender, or stand mixer, whip the coconut cream until it is light and fluffy.
Use the whipped cream right away. It will last a few hours in the fridge but not much longer than that.