The Happytime Murders (2018)
I greet you once again with a Mexican influenced dish. Being summertime we’re growing cilantro in the garden, and it’s a great pairing with so many flavors. Aka spicy flavorful food…as much as possible.
It’s no secret that black beans and sweet squash are one of my favorite combinations. After I made some black bean butternut squash enchiladas I kept working with the flavors. I think sweet potatoes can be prepared a little plainly sometimes, when they actually have a lot of options for enhancement. Of course, normal twice baked potatoes are delicious with melted cheese, but these are spicy and amazing. We had them alongside steak and in addition to tasting good they boast no fork labor! (Releasing you from the self-mashing prophecy).
In other news the lemon cake I wrote about a little while ago has been a real crowd pleaser lately and is was just made for a second time by my mom. Once again, no one expects to like the lemon cake, then they love it.
But, be healthy-ish and enjoy these sweet potatoes on a nice evening. Maybe even grill them? And everything else under the sun? I’m not kidding?
I always enjoy making healthy alternatives to heart attack-worthy desserts because it’s challenging and sometimes rewarding. But my family members are not always fans. And I have to admit, these desserts can go very wrong, very quickly. I’m looking at you, pumpkin quinoa cookies (oompa-loompa cookies). Sometimes they look and taste…awful.
However, some of these desserts come out fantastic and make me consider giving up ingredients that are delicious, but not doing anything good to my body. This key lime pie was simple to make and actually tasted amazing. Everyone thought it was pretty neat to replace sweet and condensed milk, which usually makes your typical key lime pie, with healthier ingredients. Despite the pie’s low stature (whoops) the taste is on point, and I highly recommend it. Otherwise, I would also recommend buying or saving some coconut cream for a whipped topping, pictured is just conventional whipped cream. Another interesting addition would be to top it with unsweetened toasted coconut!
Additionally, this recipe is grain, dairy and processed sugar free. And it has avocado! So what’s not to love?
Note: For separating the coconut milk I recommend letting it chill and then opening up the can upside down and letting the oil part drain out! It’s a lot easier than blindly poking a spoon in the cream end.
Something about these cookies makes people go nuts. Myself included. Maybe it’s because they look as sweet as they taste, or that they’re difficult to make, or maybe it’s that they are French (because let’s face it…they’re good at food).
The idea of making French macarons at home seems a little foreign to the usual baking crowd, and I don’t blame them. These cookies are not easy at all. The main indicator of success is the “foot” of the macaron, or the little ridges on the sides. To this day I’ve made the cookies 3 times and only the most recent time (this batch) had feet. You can imagine my excitement, and you can also imagine how strange my Dad must have felt about me babbling about “feet!”
There are a few different ways to make these cookies, but a lot of the tricks are pretty consistent. If you make them you have to be hyper aware during each step ensuring that you sift correctly, don’t overmix, don’t undermix and wait till the cookies are tacky before baking. It’s a lot of little steps and then you have to wait to bake them. I’ll tell you one thing, if you don’t get the feet you may or may not feel like dumping the tray in the trash after all the work. But the good news is that all renditions of this cookie (feet or not) taste pretty delicious.
I followed Beth Le Manach of Entertaining With Beth’s macaron recipe video. She has a great recipe and great tips. However, I also recommend spending some time on Youtube to get a sense of other’s tips and tricks and unique flavors.
(And recipe credit goes to Beth Le Manach)