The theme for this week’s Sunday Supper is “Summer Chillin” and it couldn’t have come at a better time. It’s been in the 90’s here all week and I’ve had more than one kitchen melt-downs. I love the heat – the hotter and sunnier the better – except when I have to cook. We don’t have central air, so our house can get pretty warm. Sometimes even just standing near a burner is just too much to handle.

Ice cream is one of my favorite summertime treats and I love making it at home. I don’t do it very often though because I never seem to have room in my freezer to freeze the canister for my ice cream maker.

There’s a no-churn recipe that’s been floating around a lot lately and that seems to get rave review from everyone who’s tried it. It’s pretty easy: sweetened condensed milk, whipped cream, whatever flavorings you want to add, and a splash of alcohol to keep it from freezing too firmly. Ever since I first saw that recipe, I’ve really wanted to try it with whipped coconut cream instead of regular whipped cream. I decided to go ahead and make sweetened condensed coconut milk as well, to make the whole recipe dairy free.

This recipe is definitely a lot fussier than the original, but it’s pretty fun to make and it tastes amazing. Plus since it’s dairy-free it didn’t bother my stomach like regular ice cream does.

First, you make sweetened condensed coconut milk by simmering a few cans of coconut milk together with some honey until the mixture is thick.

Then, make homemade whipped coconut cream. Hopefully my recipe is easy enough to follow, but there’s also a great tutorial over at Tasty Yummies that I highly recommend checking out.

Last, you mix it all together with some lemon juice and lemon zest and then freeze it overnight. Since coconut milk gets pretty hard when it’s chilled, the alcohol that the original recipe calls for doesn’t really serve a purpose. If you want to add in a few splashes of rum anyway, I won’t tell anyone.

You can eat it straight from the freezer (it will have a crumbly texture, but won’t be icy – it reminds me of dippin dots) or, for a creamier treat that you can scoop into a cone, you can whip it up one last time. Either way it’s delicious!

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No Churn Lemon Ice Cream {Dairy Free} #SundaySupper

For this recipe, it's important to use full fat coconut milk – the light kind just won't work. Look for a brand without any added ingredients or stabilizers (guar gum is ok), since you'll need the coconut cream to separate from the water. I've had the best luck with Thai Kitchen, although Goya also works.

Prep Time 16 hours hours

Cook Time 30 minutes minutes

Total Time 16 hours hours 30 minutes minutes

Servings 8

Author Lauren Keating

Ingredients

• 4 cans full fat coconut milk
• ¼ cup honey
• 2 tablespoon white rum optional
• 2 lemons zested and juiced

Instructions

• Chill 2 cans of coconut milk in the refrigerator for at least 4 hours.
• Empty the contents of the other 2 cans of coconut milk into a saucepan. Add the honey and bring to a rapid simmer, stirring frequently. Simmer for 20-25 minutes, or until the milk is thick enough to coat the back of a spoon. (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
• Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip the coconut cream until it's light and fluffy, 3-5 minutes.
• Add the condensed coconut milk, rum (if using), lemon juice, and lemon zest. Whip another 2-3 minutes.
• Transfer to a lidded container and freeze overnight.
• You can eat the ice cream straight from the freezer, but because coconut milk solidified when it's cold, it will be pretty hard. For a creamier treat, add the frozen ice cream to a mixing bowl and whip for about 1 minute to soften it up. If it starts to melt, stick it back in the freezer for 10-15 minutes to firm it back up.

Notes

I had a lot of trouble calculating the nutrition information for this recipe – the program I use tripped up over the coconut milk. This definitely isn't low calorie or low fat though; it's on par with premium ice cream in that sense and is definitely a treat to enjoy in moderation.

• Camping Sangria from Simply Healthy Family
• Kid Friendly Pina Colada from Soni’s Food
• Mocha Madness Milkshake from Desserts Required
• Orange Papaya Smoothie from Basic ‘n Delicious
• Salt Savory Greek Yogurt Lassi from Sue’s Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Chilled Cucumber-Buttermilk Soup from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Homemade Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cold Peanut Noodles from girlichef
• Greek Orzo Salad from Casa de Crews
• Korean Salad from Noshing With The Nolands
• Layered Salad from Delaware Girl Eats
• One-Hour Pretzel Bites from Mess Makes Food
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Red, White and Blueberry Watermelon Delight from Granny’s Down Home Sassy Southern Cooking
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy’s Recipes and Writings
• Quinoa Fruit Salad from Simply Gourmet
• Risotto with Melon from Confessions of A Culinary Diva
• Watermelon, Mango & Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
• Jalapeno Ham Salad (for sandwiches) from Bobbi’s Kozy Kitchen
• Melon and Salami Sandwiches on Rye from Highlands Ranch Foodie
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Tuna Tartare from Kimchi Mom
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane’s Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Chocolate Pistacho Gelato from La Bella Vita Cucina
• Dairy Free Lemon Ice Cream from Healthy. Delicious.
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
• Salted Caramel Gelato from Manu’s Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Strawberry Yum Ice Cream from Brunch with Joy
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• White Chocolate Fruit Dip from Hezzi D’s Book and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Fluffy white cupcakes filled with tart lemon curd and topped with marshmallow frosting and toasted graham cracker crumbs. 

I’m not going to lie – these cupcakes take a little more effort than most of my recipes. They’re worth every last dish they’ll dirty though. They’re my new gold standard for cupcakes.

The white cake is light, fluffy, and has the most delicate crumb I’ve ever experienced in something homemade. The cake is mild and sweet – similar to angel food cake – making it the perfect backdrop for the shocking tartness of lemon curd hidden inside. Each cupcake gets topped off with a dollop of sticky-sweet marshmallow frosting and a sprinkle of graham crackers before it gets toasted to perfection under the broiler, giving them a subtle campfire taste.

If you haven’t already planned your Easter dessert, these cupcakes will be perfect. (Plus, if you’re like me and forgot to buy white eggs to dye instead of instinctively grabbing an extra carton of brown ones, you’re in luck because this recipe uses about a million egg whites. If you’re feeling ambitious, you can use the yolks to make your own homemade lemon curd for the filling.)

These cupcakes were inspired by a recipe for lemon s’mores that I found on Pinterest. I’m obsessed with lemon (have you checked out my lemon love board yet?), so lemon curd and toasted marshmallow sandwiches between graham crackers seemed even more amazing to me than the traditional chocolate. And as smitten as I was with the original concept, it seemed to be screaming to be made into a cupcake.

The ingredients are simple: flour, sugar, milk, egg whites, butter, vanilla, and cream of tarter. The cream of tarter helps stabilize the eggs whites to make the cake extra light and fluffy. It also gives the cake that elusive “birthday cake” flavor that always seems to be missing in cakes made from scratch.

Since I’ve been making an effort to use more whole wheat and whole white wheat flour in my savory recipes lately, I’ve been really into buying these little 2-pound bags of Gold Medal all purpose flour to use for baking. Whole wheat flour just won’t work in a recipe like this and I love that the small bags last a while but don’t take up too much room in my cabinet.

Once the cupcakes are cooled, they get filled with lemon curd. This is my favorite part of the recipe! I used a sharp paring knife to cut out a cone shape from the center of each cupcake, then spoon in a little curd before replacing it. Don’t worry if it doesn’t look perfect – it’ll get hidden under the frosting anyway.

For these cupcakes, you’ll have to whip egg whites twice – once for the cake and then again for the frosting. If you plan ahead, you can use the same bowl both times and save yourself from having another dish to wash. Just make sure to grab a heat proof bowl when you’re whipping the eggs whites for the cake!

This frosting is so good. It tastes like marshmallow fluff, but it’s way easier to make than marshmallows (plus you don’t need gelatin, just egg whites and sugar). It’s pretty sweet, but like the cake it goes really well with the lemon curd. Plus once it gets toasted, it’s just about the best thing ever!

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Lemon S'mores Cupcakes

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 24

Calories 357kcal

Author Lauren Keating

Ingredients

For the cupcakes

• 2 ⅓ cup Gold Medal® all purpose flour
• 2 ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 ¾ cup sugar
• ¾ cup unsalted butter softened
• 1 teaspoon vanilla
• 1 cup reduced fat milk
• 5 egg whites
• ¼ teaspoon cream of tarter
• ½ cup lemon curd

For the frosting

• 6 egg whites
• 1 ½ cups sugar
• ½ teaspoon cream of tarter
• pinch salt
• 3 whole graham crackers crushed

Instructions

To make the cupcakes:

• Heat oven to 350ºF. Line 2 cupcake pans with 24 liners.
• Sift together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer or a medium mixing bowl, beat the sugar and butter until light and fluffy. Beat in the vanilla and 1/2 cup of milk until just blended. Add half the flour mixture and mix on low speed until combined. Add the remaining milk; mix until combined. Add the remaining flour and mix until just combined.
• In a second bowl, add the egg whites and cream of tarter. Beat with an electric mixer on high until the egg whites are glossy and form stiff peak when the mixer is lifted. Gently fold the egg whites into the batter, one quarter at a time.
• Divide the batter between the prepared cupcake pans. Bake 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely.

To make the Icing:

• Fill a pot with 1inch of water; bring to a simmer. Combine the egg whites, sugar, cream of tartar, and salt in a heatproof bowl. Set the bowl over the pot and cook for 3-4 minutes or until the mixture reaches 160ºF, whisking constantly. Remove from heat and whisk on high for 7-10 minutes, or until the frosting holds stiff peaks.

To Assemble:

• Heat broiler on high.
• Use a paring knife to cut a cone out of the center of each cupcake. Spoon 1 teaspoon of lemon curd into the hole, then replace the cake that you removed.
• Spoon or pipe 1 tablespoon of frosting onto the top of each cupcake. Sprinkle with graham cracker crumbs and place on a baking sheet.
• Broil for 1-2 minutes, or until graham cracker crumbs and marshmallow frosting are golden and toasted, but not burned (keep a close eye on them!)

Nutrition

Calories: 357kcal | Protein: 3.7g | Fat: 8.2g

One of the weirdest things about being a food blogger is that a simple cold can leave you totally out of commission. I’m on week two of a terrible one and well, it’s kind of impossible to test recipes when you can’t actually taste anything. Now that I’m finally starting to feel a little better, I’m craving soup, pasta, and other comfort foods like this mac and cheese, which has been making a regular appearance on our dinner table all winter.

I saw this one pot technique, where you boil the macaroni in milk instead of water, on White on Rice Couple ages ago. I didn’t try it right away, but it had been tugging at the back of my mind for a while. Then, over the fall, I came across this apple sauce mac and cheese from Adventures in Cooking and I knew it was finally time to give it a try.

The pasta releases starch into the milk as it cooks, resulting in the richest, creamiest mac and cheese I’ve ever eaten. It’s a little insane how creamy it is. Apple butter might sound like a weird addition – and I’ll admit that it is – but it works. (Just like cheddar melted over a piece of apple pie is an unexpectedly delicious treat.)

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One Pan Apple Butter Mac and Cheese

Serve this mac and cheese with a field green salad dressed with a citrusy grapefruit vinaigrette and lots of freshly cracked black pepper to balance out the richness. I used white cheddar, so my mac and cheese is very pale in color. If you use an orange cheese, your's will be darker. Either way, it's delicious and the perfect comfort food.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 369kcal

Author Lauren Keating

Ingredients

• 2 cups miniature shell shaped pasta I used Barilla FiberPlus
• 2 cups skim milk
• ¼ teaspoon garlic powder
• 1 cup shredded sharp cheddar cheese
• ¼ cup apple butter
• Salt and pepper

Instructions

• Combine the uncooked pasta, milk, and garlic powder in a 5-quart pan. Bring to a simmer, then reduce heat to low. Cook, stirring frequently, until the milk had absorbed and the pasta is soft – 15-20 minutes. Stir in the cheese and apple butter. Remove from heat and let sit, covered, for 5 minutes. Stir again and season with salt and pepper before serving.

Nutrition

Calories: 369kcal | Protein: 18.3g | Fat: 10.5g | Fiber: 6.3g

I’m starting to think the Fall is a huge lie. We’re all enamored with the idea that the air is crisp and just cool enough to need a light jacket, and that the changing leaves are beautiful. Well, the leaves may be beautiful, but they’re already on the ground. Plus now that we turned the clocks back and its pitch black by 5pm, I can’t see them anyway. And light jackets aren’t nearly warm enough – I’ve already broken out my warm coats. And gloves. I’m not exaggerating when I say I saw snow flurries last weekend.

We may still have a month of “Fall” left but, if you ask me, it’s winter. Time for soup and stew. Roasts. Hot cocoa. And cheese.

Especially when said cheese is a warm, melty baked brie served with piles of roasted vegetables and candied garlic cloves. This one never even made it to the table – I sat right down in front of my little photography desk and dug right in. Yum!

Since I ditched the traditional puff pastry (who needs it?), I served this with Walker’s Oatcakes, which are soft crackers made form oatmeal. I love the way their earthy flavors pairs with the slightly sweet items like the candied garlic and red peppers. If you can’t find the oatcakes (I received them as a free sample), any mild whole grain cracker would be delicious.

This gluten-free baked brie recipe would be a great centerpiece for your Christmas Charcuterie Board!

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Baked Brie with Roast Vegetables

Small cast iron pans are perfect for baking and serving this brie. Because they hold heat so well, the brie will stay warm and melty for a while... just be sure to use a pot holder!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 red bell pepper cut into thick strips
• 1 zucchini cut into ¼-inch coins
• 1 baby eggplant cut into ¼-inch coins
• ½ pound asparagus trimmed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• 1 small 8 ounce wheel brie
• 1 head garlic peeled
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 2 tablespoons water

Instructions

• Heat oven to 350ºF.
• Place the brie in a small cast iron pan or similar heavy-duty, oven-safe pan. Set aside.
• Toss the pepper, zucchini, eggplant, and asparagus with oil and vinegar; season with salt and pepper. Spread on a baking sheet. Tent the vegetables loosely with foil and roast the vegetables for 15 minutes. Transfer the brie to the oven and bake 15 minutes.
• Meanwhile, bring a small pan of water to a boil. Add the peeled garlic cloves and boil 5 minutes. drain. Add the butter to the pan and melt over medium heat. Stir in the brown sugar and water. Add the garlic cloves and cook, stirring frequently, until the garlic is soft and the caramel is thick and syrupy. Toss the garlic closed with the roasted vegetables (discard any remaining syrup).

I have a love-hate relationship with blondies. I want to love them, but they never seem to hold up to their promise of being a butterscotch version of a brownie. The best brownies are soft and chewy; blondies, not matter how delicious they might look, always seem to be disappointingly dry and cookie-like. This week I decided I’ve had enough and set out to create a blondie recipe that actually has the texture of a chocolate brownie. And to make thing more difficult, I wanted to make them with whole wheat flour.

You guys, I did it! These brown butter banana blondies full of rich, butterscotch-y flavor, with toasted notes from browned butter and just a hint of banana and they’re every bit as fudgey and chewy as the best box-mix brownies. They even have that thin, crackly top layer that the best brownies have! Total success.

Your kitchen will smell a-mazing while these bake. The timer will go off just when the scent is almost unbearable… then you’ll have to wait for them to cool. It’s kind of a huge tease, but it’s well worth it.

I can’t keep my hands off of these, so it’s a good thing that half the batch is headed off to Roxana from Roxana’s Home Baking as part of this month’s Leftovers Club exchange. I met Roxana earlier this month and she’s super nice. She’s also an expert baker and took home first prize in the Amazing Apps recipe contest at Eat, Write, Retreat! I hope she likes these blondies as much as I do!

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Brown Butter Banana Blondies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 138kcal

Author Lauren Keating

Ingredients

• 5 tablespoons butter
• 1-1/2 cups firmly packed dark brown sugar
• 1 egg
• 1 egg yolk
• 1-1/2 teaspoons vanilla
• ½ cup pus 2 tablespoons white whole wheat flour
• ½ cup bread flour
• ¼ teaspoon salt
• 1 banana mashed
• ¼ cup toffee baking chips optional

Instructions

• Heat oven to 350*F. Line the bottom of an 8-inch square pan with buttered parchment.
• Add the butter to a small saucepan set over medium heat. Melt the butter, then cook an additional minute or two, stirring constantly, until it becomes golden brown and smells caramely and slightly nutty. Remove from heat and stir in the brown sugar. The sugar will melt and combine with the butter to form a thick, soft mass that feels a little like a tootsie roll. Let cool.
• Stir the egg, egg yolk, and vanilla into the cooled sugar. At the point, the batter will be thin and smooth. Add the flours, stirring until just blended. Fold in the mashed banana and toffee chips.
• Pour the batter into the prepared pan. Bake 25-35 minutes, or until the center is slightly springy and a toothpick inserted into the center comes out clean. Let blondies cool completely before slicing and removing from the pan.

Nutrition

Calories: 138kcal | Protein: 1.5g | Fat: 5.5g | Fiber: 0.7g

Is there anything better than coming inside on a blustery cold, snowy day and sipping a hot chocolate? It’s been on of my favorite things about winter ever since I was a little kid. This year I’m taking it to the next level with rich, spicy cocoa made extra frothy in a Mr. Coffee Latte (see my review and a coupon code at the end of this post) and topped with soft, squishy homemade marshmallows.

Homemade marshmallows might seem intimidating, but they’re actually super easy to make and can be whipped up in about a half hour. They can be customized in an endless number if ways and also make great holiday gifts – try wrapping up a packet of homemade marshmallows and some cocoa mix inside a cute mug.

Tips for making homemade marshmallows

1) Use pasteurized eggs (or dehydrated egg whites) – especially if you plan of giving these as a gift. While there are plenty of recipes that call for regular eggs, its always better to be safe than sorry! You can also forego the egg whites completely, but I really like the extra spring and light texture of ones that include them.

2) Powdered sugar/cocoa powder helps absorb moisture and dries the outside of the marshmallows as they set – they can turn into a sticky mess otherwise! Be generous when coating your pan and be sure to coat the sides too. I love using my OXO dusting wand for this because it helps me get a nice even coat without having to use tons of sugar. On a similar note, be sure to grease everything that will come into contact with the unset marshmallows (bowl, beaters, spatula, etc).

3) I made chocolate-hazelnut marshmallows, but customizing yours is very easy. Use a different syrup or try infusing herbs like lavender into the sugar mixture (strain before adding to the gelatin). You can also make boozy marshmallows by replacing 1/3 cup of water with your favorite liquor in step 1 – try amaretto! You can also use fruit puree instead of some of the water, like I did in these raspberry hibsicus marshmallows.

4) Do the dishes right away! As long as everything is greased well and the marshmallow is still wet, clean up is pretty easy. Once it dries out though is an entirely different story!

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Chocolate Hazelnut Marshmallows Hot Cocoa + Chocolate Hazelnut Marshmallows

This recipe can be easily doubled or tripled. The dry mix made in step 1 can be made in a large batch and stored in an airtight container. Use 1 tablespoon plus 1 teaspoon of the dry mix per cup of milk.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18

Author Lauren Keating

Ingredients

For the marshmallows

• ¼ cup Powdered Sugar
• ¼ cup Cocoa Powder
• 2 envelopes Unflavored Gelatin
• ½ cup Cold Water
• 1 cup Sugar
• ¼ Light Corn Syrup
• ⅛ teaspoon Salt
• 1 Tablespoon Hazelnut Syrup
• 1 Large Pasteurized Egg White or Dehydrated Egg White mixed with water as instructed on package
• 2 tablespoons Cocoa Powder
• 2 Tablespoons Cocoa Powder

For the hot cocoa

• 1 Tablespoon Sugar
• ¼ teaspoon Cinnamon
• pinch Cayenne Pepper
• 2 cups Fat Free Milk
• 2 homemade Marshmallows optional

Instructions

For the marshmallows

• Combine powdered sugar and cocoa powder. Grease bottom and sides of a 13×9 inch baking pan; dust with sugar mixture, reserving the rest for later.
• Grease a large mixing bowl. Pour 1/4 cup cold water into bowl; sprinkle with gelatin. In a saucepan, cook 1/4 cup water, sugar, and corn syrup over medium heat, stirring constantly, until sugar is dissolved, about 2 minutes. Bring to a boil; continue to cook until the mixture registers 240-degrees on a candy thermometer, about 10 minutes. Pour over gelatin mixture.
• Beat with an electric mixer on high speed until it become thick and white and triples in size – this can take anywhere from 10 to 15 minutes. Meanwhile, beat egg white until still peaks form, Stir the beaten egg whites into the gelatin mixture until just combined. Stir in 2 tablespoons cocoa powder.
• Pour marshmallow into prepared baking pan; sift powdered sugar mixture over top. Chill until firm, at least 3 hours.
• Run a knife around the edge of the pan; invert onto cutting board and remove pan. Use a large, oiled knife to cut the marshmallows into 2-inch squares. Dust cut edges with sugar/cocoa powder. Store in an airtight container either in the refrigerator or at room temperature.

For the hot cocoa

• In a small bowl, combine cocoa powder, sugar, cinnamon, and cayenne pepper. Stir well.
• In medium saucepan over low heat, combine spice mixture and milk. Whisk well to combine. Heat milk, whisking constantly, until it just begins to steam, about 3 minutes. Pour into serving mugs and top with homemade marshmallows.

[mv_create key=”72″ title=”Chocolate Hazelnut Marshmallows
Hot Cocoa + Chocolate Hazelnut Marshmallows” thumbnail=”https://www.healthy-delicious.com/wp-content/uploads/2018/11/chocolate-hazelnut-marshmallows.jpg” type=”recipe”]

My initial reaction to taking my Mr. Coffee Latte out of the box was surprise at how small it was. I was expecting something big and clunky, but this is nice and compact and definitely takes up less counter space than any other coffee pot or espresso machine that I’ve owned. It’s easy to use and prepares lattes very quickly. The concept is pretty simple: the carafe plugs into the bottom of the machine to warm and froth the milk (there’s a little wand that extends down into the pot) while the coffee brews from above.

There’s an option to turn off the coffee brewing portion of the machine so you can use it to make hot cocoa or tea but unfortunately there isn’t an option to turn off the frothing portion of the machine – this wasn’t designed to replace your everyday coffee pot or to brew drinks that aren’t milk-based. I have found that you can simply not put milk in the pitcher if you just want a cup or two of coffee, but it’s not recommended and I don’t know if doing so will have a long-term impact on the device. It also only uses a 4 cup filter, so if you drink a ton of coffee or frequently have guests over you may find yourself needing to brew several pots.

Different types of milk (whole, fat free, almond, soy, etc) can all be used but will produce different amounts of froth so it can take a little experimenting to figure out what works for you in terms of amounts. I’ve found that one serving of skim milk froths really nicely but two servings doesn’t get quite as foamy. My ideal latte uses one serving of milk and two servings of coffee, so this is fine for me if I’m only making one. Of course, a double batch still comes out great – it just has slightly less foam (the cocoa shown above was prepared as a double serving; a single serving generally makes enough froth to make something closer to a dry cappuccino.)

The other thing worth pointing out is that this isn’t an espresso maker in the sense that it doesn’t use pressure to force the water through packed grounds – it works the same way as a standard drip coffeepot to brew strong coffee. While the final drink is great, some purists might balk at it being called a “latte.”

All in all, I’m definitely a big fan and this machine has earned a spot on my counter. Ive been using it often and am considering packing my old coffeepot away, although I haven’t made that jump yet simply because I drink plain coffee more often that lattes or cappuccinos. If you drink a lot of lattes or are an infrequent coffee drinker, you should definitely consider checking out the Mr. Coffee Latte.

Disclosure: I was provided with a Mr. Coffee Latte to review for free but was not compensated in any other way for this post. All opinions are my own.

This is one of those super simple dinners that started out as a vague idea and ended up as a complete masterpiece.

I went to the store knowing only that I wanted to make something with pasta and canned pumpkin. I picked up a few basic ingredients like broth and arugula and a few new-to-me items like grana padano, a hard, nutty cheese that’s a little milder than parmisiano reggiano, and perciatelli, a delightfully squishy pasta that’s like bucatini’s thinner cousin, and started playing. The result was a quick (20 minutes, most of which is spent waiting for water to boil) dinner that’s perfect as a satisfying dinner for one, a romantic dinner for two, or a crowd pleaser for an impromptu dinner party.

This pasta is perfect on a cold night. It’s blanketed with a rich (yet light!) cream sauce that has a subtly sweet pumpkin flavor that’s balanced out with peppery arugula. The sausage was  last minute addition, but a very welcome one that made a small portion seem more like a meal. You can leave it out if you’d like, but I definitely recommend keeping it in.

As with most simple dishes, the individual ingredients in this really stand out so use the best quality that you can afford. Even just a few cents more for high quality pasta and a sausage or two from the butcher case instead of the freezer will make a world of difference in the final result. No parmesan from a can, ok?

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Pasta with Pumpkin Cream Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 4 ounces Perciatelli Bucatini, or Spaghetti
• 4 ounces Sweet Italian Saugage crumbled
• 2 cups low sodium Chicken Broth
• 1 can Pumpkin Puree
• ¼ cup Fat Free Half and Half
• 2 ounces Grana Padano or Parmigiano Reggiano grated
• ¼ teaspoon Crushed Red Pepper
• 2 cups Arugula
• Black Pepper

Instructions

• Bring a large pot of water to a boil. Salt well, then add pasta. Cook 7 minutes, or as directed by the package. Drain.
• Cook the sausage in a large, deep-sided saute pan over medium-high heat until just browned, about 3 minutes. Add the broth and pumpkin. Whisk to combine, then bring to a simmer. Let cook 5 minutes. Stir in the half and half and 1 ounce cheese. Season to taste with crushed red pepper. Remove from heat and add the cooked pasta and arugula. Stir until arugula is wilted, about 1 minute.
• Divide pasta between four plates. Top each portion with remaining cheese and black pepper.

I’ve been waiting for months to make this pizza.

There’s a restaurant around the corner from our house that serves a pizza topped with brussels sprouts, pancetta, and brie. I excitedly gave it a try over the summer but was pretty disappointed. It just wasn’t right – the flavors were too flowery, the crust was too delicate, and the brussels sprouts were too small. Plus, who eats brussels sprouts in August anyway?

I promised myself that as soon as the weather was a little more appropriate, I’d make my own version of the pizza at home. It was hard to wait, but I didn’t want to start eating all of my favorite all foods too early because I was afraid that I’d get burned out on them before the cool weather even started to set in. Finally, I decided that it was sufficiently Fall enough. This version is everything that I had hoped the restaurant’s would be: the dough is thick, chewy and charred; the meat is smokey; and the brussels sprouts are slightly caramelized and abundant.

I had originally planned to leave the pizza sauceless, but at the last second I grabbed a jar of apple butter. It was the right move. The subtle sweetness and warm spices of the apple butter were the perfect compliment to the more bitter sprouts. A pinch of crushed red pepper tied it all together.

I also tried a new technique that I had read about where the pizza starts to cook on the stovetop. It cuts down on the cooking time of a deep dish pizza, but also results in a super crispy bottom crust that I loved. A cast iron pan will give you the best char, but any oven safe pan will do. I don’t know if I’ll ever go back to a standard pizza stone or baking sheet again.

Enjoy with your favorite pumpkin or Octoberfest beer. Welcome, fall!

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Deep Dish Pizza with Brussels Sprouts & Bacon

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Lauren Keating

Ingredients

• 4 slices Bacon
• 1 16 ounce refrigerated Pizza Dough, at room temperature
• 2 Tablespoons Apple Butter
• ½ cup shredded Fontina
• ½ cup shredded Part-Skim Mozzarella
• 1 cup quartered Brussels Sprouts about 10
• 1 teaspoon Balsamic Vinegar
• Crushed Red Pepper Flakes

Instructions

• Heat oven to 500ºF
• In a 10-inch cast-iron skillet set over medium heat, cook bacon until crisp. Remove bacon from pan and crumble it. Set aside.
• Remove pan from heat and our out all but 1 teaspoon of bacon grease. Press dough into the skillet, spreading it to the edge. Spray with cooking oil, then spread with a thin layer of apple butter, leaving a 1-inch border. Top with cheeses. Toss brussels sprouts with vinegar; scatter over the cheeses. Top with bacon and season with red pepper flakes.
• Cook over medium heat until the bottom of the crust if crisp, about 5 minutes. Transfer to the oven and bake until the edges of the brussels sprouts begin to char and the dough is cooked through, about 10 minutes.
• Remove from oven and cut into 6 pieces.

Have you ever made chocolate bark? It’s super easy and you can customize it in an almost endless number of ways. I’ve been snacking on this dark chocolate bark studded with candied ginger, coconut flakes, and macadamias nuts all week and I couldn’t be happier. In fact, I’ve barely even touched the big bowl full of Halloween candy that we bought for trick-or-treaters (usually by this point I’ve eaten so much that we’ve had to buy more… please tell me I’m not the only one with this problem!)

The idea for this bark actually came to me while I was sitting in a class on gluten-free holiday baking. One of the treats that they made was chocolate bark with walnuts and dried cranberries. I don’t love walnuts and the bark I sampled at that class seemed kind of generic, so I couldn’t wait to make a jazzed up version for myself. (They also made some stellar pumpkin whoopie pies that I’ve been dying to recreate at home. More on those another time!)

This ginger-coconut bark would be perfect for holiday entertaining, or just to have around to snack on with a mid-afternoon cup of coffee or tea. Tied up with a pretty ribbon, it would also make a great gift for unexpected guests or last-minute get-togethers. Let the kids have all the Halloween candy – it will just mean the grown-ups will be able to keep this all to themselves.

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Ginger-Coconut-Dark Chocolate Bark

This ginger-coconut-dark chocolate bark is bitter, spicy, and sweet so a little goes a long way. Along with a cup of tea or coffee, it makes the perfect mid afternoon pick-me-up or evening treat. This bark can be kept refrigerated for several weeks. Unsweetened shaved coconut and candied ginger can often be found in bulk bins in the natural foods section of your grocery store. Shredded coconut can be substituted for shaved, but it’s softer and doesn’t have the same “crunch” that shaved coconut provides.

Prep Time 10 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Author Lauren Keating

Ingredients

• 1 bag 6 ounces good quality Bittersweet Baking Chips (I used Scharffen Berger 70%)
• ¼ cup Candied Ginger chopped
• ¼ cup Unsweetened Shaved Coconut
• 2 ounces Macadamia Nuts chopped

Instructions

• Line a sheet pan with either a a silpat or a 9×11 piece of parchment paper sprayed lightly with cooking spray.
• Create a double boiler by setting a bowl over a small pot of simmering water. Add the chocolate to the bowl and stir until fully melted.
• Working quickly, spread the chocolate in a 1/4-inch layer over the prepared baking pan. Scatter the ginger, coconut, and macadamia nuts evenly over the chocolate – be careful not to leave any big gaps!
• Transfer the baking sheet to the fridge for 1 hour to allow the chocolate to set. Once the chocolate is firm, use your hands or a sharp knife to break the bark into roughly shaped pieces.

This jalapeno popper macaroni and cheese is probably the best thing that’s ever come out of my kitchen.

There’s not much more to say about it than that. I mean, I could go on about how how rich and creamy and cheesy it is. How the thick sauce that clings to each piece of pasta tastes like someone just squeezed the guts out of your favorite bar poppers and called it “sauce.” How I kept running back to the kitchen as I waited for the pasta to finish cooking because I couldn’t stop sneaking tastes.

Or I could tell you how even though I lightened it up by using vegetable stock instead of cream and reduced fat cheese* instead of full fat cheese, it’s still some of the richest macaroni and cheese I’ve ever tasted. While I certainly wouldn’t call it health food, it’s healthier than most homemade macaroni and cheese. And definitely healthier than eating a plate full of fried jalapeno poppers for dinner.

Seriously, I might as well just stop cooking, because I don’t know if I’ll ever top this one. So I’ll just say this: make this ASAP. You can thank me later.

*Repeat after me: fat free cheese is evil. If you try to use that instead of reduced fat, I take no responsibility in your results. If you want to use full-fat cheese be my guest, but Cabot makes a very nice 50% reduced fat cheddar and pepper jack that melts beautifully and tastes like the real deal.

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Jalapeno Popper Mac and Cheese

This rich macaroni and cheese captures all the flavor of the jalapeno poppers at your favorite bar or pizzeria — right down to the crispy topping — but without the guilt. This dish has a kick; to prevent it from being too spicy, be sure to remove all of the seeds as well as the white veins from the inside of your jalapenos. I like to use a blend of cheddar and pepper jack, but you can use all cheddar if you prefer.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 4 ounces dry Radiatore or other small ridged pasta (elbow or shell shapes also work well)
• 1 slice Bacon diced (optional)
• ¼ cup diced Red Onion
• 1 clove Garlic minced
• 8 Jalapeno Peppers seeded and sliced
• 2 Tablespoons Flour
• 1 cup Vegetable Stock
• 4 ounces Reduced Fat Sharp Cheddar Cheese shredded
• 4 ounces Reduced Fat Pepper Jack Cheese shredded
• 4 ounces 1/3 Less Fat Cream Cheese cut into cubes
• ¼ cup Bread Crumbs

Instructions

• Preheat broiler. Bring a large pot of salted water to a boil. Cook pasta according to directions on the package. Drain and set aside.
• While the pasta cooks, prepare the sauce. Add the bacon, if using, to a wide bottomed pot over medium heat. Cook until crisp — about 7 minutes. Remove the bacon, leaving behind any drippings, and drain on a paper towel.
• Add the onion and garlic to the bacon grease and cook until softened — about 3 minutes. (If not using bacon, cook the onions and garlic in 1 Tablespoon of olive oil instead.) Add the jalapenos and cook for another 3 minutes. Stir in the flour. Cook for 1 minute, then add the vegetable stock. Simmer for 5 minutes.
• Slowly stir in the Cheddar and Pepper Jack cheeses, adding a little at a time and letting it melt completely before adding more. Stir in the cream cheese. Mix in the crumbled bacon, if using.
• Combine the cooked pasta and cheese in a shallow baking dish. Sprinkle a thin layer of bread crumbs over the top. Broil 3-5 minutes, or until bread crumb topping is crispy and golden brown.